JP2001333697A - Method for producing highly heat-resistant composite confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a composite confectionery improved in heat resistance without spoiling its flavor inherent in genuine chocolates and without getting out of shape nor getting sticky on its surface. SOLUTION: This method for producing a composite confectionery improved in heat resistance comprises placing or depositing a chocolate on a hydrous food material followed by baking them.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a composite confectionery in which moisture such as baked confectionery is transferred during baking and heat resistance is remarkably improved, instead of improving heat resistance by adjusting the melting point of fats and oils.

[0002]

2. Description of the Related Art Conventionally, heat resistance is imparted to chocolate and chocolates by increasing the melting point of fats and oils used in the fats and fats. 80 ° C confectionery dough
By heating and solidifying as described above, it has excellent heat resistance so that it can be eaten without soiling fingers without sticky or deforming even when left at a temperature equal to or higher than the melting point. A method for making a confectionery is disclosed.

[0003] However, these conventional methods have several problems. The use of fats and oils having a high melting point results in poor melting in the mouth. Also, Japanese Patent Publication No. 55-9
Heated and solidified confectionery such as chocolate obtained by the method disclosed in Japanese Patent No. 174 has a hard and loose texture when heated to 80 ° C. or more.
There is also a method of adding a small amount of water in order to impart heat resistance to chocolate, but adding water increases the viscosity of the chocolate and makes molding difficult.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a composite confectionery which has improved heat resistance without distorting the shape or stickiness of the surface and without impairing the flavor of the original chocolates. To provide.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, by placing or depositing chocolate on a water-containing food material, and firing it. It was found that a method for producing a composite confection having improved heat resistance can be provided.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, examples of water-containing food materials include dough dough, raw seeds and the like. Examples of the dough include doughs such as cookies, biscuits, crackers, pies, shu, and wafers. Examples of raw nuts and seeds include whole grains such as peanuts, cashew nuts, almonds, pistachios, walnuts, hazelnuts, macadamia nuts, coconuts, split beans, and milled pastes thereof. The moisture content of these water-containing food materials before firing is preferably 3 to 30%. If it is less than 3%, the chocolate melts and burns during baking. If it exceeds 30%, a large amount of water remains in the water-containing food material even after baking, and the water migrates to the chocolates, and the heat resistance decreases.

[0007] The chocolates used in the present invention may be any of sweet chocolate, milk chocolate, black chocolate, white chocolate and the like, depending on the composition. In addition, nut cream dough, oily sprinkling dough, for example, fats and oils, saccharides, whole milk powder, dairy powders such as cheese powder, orange, strawberries, apples, bananas and other fruit powders, meat-related powders, fish and shellfish powders, vegetables Dough in which saccharides are mixed with fats and oils, such as powders, dried laver, and mixtures of various spices, can also be used. Preferably, 1 to 8% of a raw material that absorbs moisture and improves shape retention, for example, dried egg white or / and a water-absorbing raw material, is added to chocolate. Examples of the dried egg white include commercially available powdered egg white. Examples of the water-absorbing raw material include natural starch such as corn starch, potato starch, wheat starch, tapioca starch, processed starch exemplified by pregelatinized starch, ether-crosslinked starch, and phosphate-crosslinked starch, and saccharides. The saccharides may be those normally used for chocolate. Sucrose, fructose, reduced lactose, oligosaccharides and the like, which easily absorb moisture, are more suitable.

[0008] The chocolates of the present invention must be of a non-tempering type. Otherwise, blooms will occur in the baked chocolates. The main components of the fats and oils to be used are mainly non-tempering fats and oils, for example, trans hard butter containing elaidic acid as a constituent fatty acid, lauric hard butter containing lauric acid as a constituent fatty acid, and di-saturated monounsaturated glyceride (S2U). Non-lauric hard butter as a component can be used. As a raw material, for example, plants such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, coconut oil, palm kernel oil, etc. Oils and fats, milk fat, beef tallow, lard, fish oil,
Animal fats and oils such as whale oil, and hardening and sorting of those fats and oils
Examples of processed fats and oils that have undergone transesterification and the like can be given.

The method for producing the composite confectionery of the present invention includes squeezing a chocolate dough on a water-containing food material containing water or placing molded chocolates on the water-containing food material and baking it. I do. During this baking, moisture transfer from the water-containing food material to the chocolate dough and / or the chocolates occurs, and the chocolates are given shape retention and also the chocolates are given heat resistance. Preferably, the thickness of the molded chocolate is 3 mm
And the melted viscosity of the chocolates is 1
It is good to be more than 00 poise. When the thickness of the chocolates is less than 3 mm, the water easily evaporates and burns easily,
When the viscosity of the chocolates is less than 100 poise, the shape retention of the chocolates during baking becomes weak.

[0010]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition,% and a part mean a weight basis in an example. The viscosity of the melted chocolates was measured with a Tokyo Keiki BM viscometer under the conditions of a No. 4 rotor and 12 rpm.

Example 1 No-tempering type milk chocolate MSNYT
(Made by Fuji Oil Co., Ltd.) was molded. The shape of the mold used was vertical × horizontal × height = 20 × 20 × 10 mm. A 3 mm thick cookie dough (molded frozen dough; moisture 15%) is cut to the size of the bottom of the mold, and the molded milk chocolate is placed thereon. The firing is performed in an oven at 180 ° C on the upper heat and 160 ° C on the lower heat, 12
Minutes. The obtained chocolate part had a good gloss, was excellent in mouthfeel, and had no rough texture.
Also, the heat resistance as a composite confection was good. Regarding the degree of heat resistance, no softening or melting phenomenon of the chocolate surface was observed even after leaving it in a thermostat at 37 ° C. for 6 hours, and it did not adhere to fingers.

Comparative Example 1 No-tempering type milk chocolate MSNYT
(Made by Fuji Oil Co., Ltd.) was molded into a mold. This chocolate was baked without laying the cookie dough on the bottom. Molded chocolate melted and became brittle and scorched due to lack of heat resistance.

Example 2 A 3 mm thick cookie dough is prepared, and the cookie dough is cut out into a flower pattern.
It was 2 g per piece. Milk chocolate MS on this
NYT (Fuji Oil Co., Ltd.) is squeezed every 3.5 g. The viscosity of the melted chocolate MSNYT at this time was 250 poise / product temperature of 45 ° C. These materials are baked in an oven at a temperature of 180 ° C. and a temperature of 160 ° C. for 12 minutes. As in Example 1, heat-resistant baked chocolate was obtained.
The cookie dough had a moisture content of 15% before firing and 3% after firing. The degree of heat resistance of these baked chocolates is
Even when left in a thermostat at 37 ° C. for 6 hours, no softening or dissolution phenomenon of the chocolate surface was observed, and the chocolate did not adhere to the fingers.

Comparative Example 2 Milk Chocolate MSNYT (Fuji Oil Co., Ltd.)
Is squeezed every 3.5 g onto top paperboard. These materials are baked in an oven at a temperature of 180 ° C. and a temperature of 160 ° C. for 12 minutes.
Since it was baked without the cookie, it melted without heat-resistant shape retention, and was burnt and scorched.

Example 3 Raw almond grains (about 3 mm × 2 mm × 2 m in size)
m) and place milk chocolate MSNY on these
T (manufactured by Fuji Oil Co., Ltd.). The shape of the diaphragm was a rod shape and a semicircle shape. The water content of the raw almond grains was 4% before firing. These items were baked in an oven at a temperature of 170 ° C. and a temperature of 160 ° C. for 10 minutes. As in Example 2, heat-resistant baked chocolate confectionery was obtained. Regarding the degree of heat resistance, no softening or melting phenomenon of the chocolate surface was observed even after leaving it in a thermostat at 37 ° C. for 6 hours, and it did not adhere to fingers.

Example 4 Rice bran / palm fractionation containing 1% of pregelatinized starch (“Miragel 463”, manufactured by Staley Co., Ltd.) and 1% of dried egg white powder (“Dried egg white W type”, manufactured by Kewpie Co., Ltd.) A trial production of white chocolate of a quasi-chocolate standard with a fat content of 33%, mainly composed of fat and oil. The viscosity of this product is 270
Poise / product temperature was 45 ° C. 3m as in Example 2.
A cookie dough having a thickness of m was prepared, and was cut into a flower pattern to make a cookie dough of 2 g per piece. On this, 3.5 g of white chocolate dough was squeezed. It was fired in the same manner as in Example 2. Although the obtained chocolate was slightly caramelized, a baked chocolate confection having heat-resistant shape retention was obtained. Regarding the degree of heat resistance, no softening or melting phenomenon of the chocolate surface was observed even after leaving it in a thermostat at 37 ° C. for 6 hours, and it did not adhere to fingers.

Comparative Example 3 Rice bran / palm fractionation containing 1% of pregelatinized starch ("Miragel 463", manufactured by Staley Co., Ltd.) and 1% of dried egg white powder ("Dried egg white W type", manufactured by Kewpie Co., Ltd.) A trial production of milk chocolate of semi-chocolate standard consisting mainly of fats and oils with an oil content of 50% was made. The viscosity of this product was 20 poise / product temperature of 45 ° C. In the same manner as in Example 2, a cookie dough having a thickness of 3 mm was prepared, and this was cut into a flower pattern to prepare 2 g of cookie dough. On this, milk chocolate dough was squeezed every 2 g and baked in the same manner as in Example 2. Since the chocolate had a low viscosity, it flowed without shape retention.

Comparative Example 4 Cocoa butter mainly containing 1% of pregelatinized starch (“Miragel 463”, manufactured by Staley Co., Ltd.) and 1% of dried egg white powder (“Dried egg white W type”, manufactured by Kewpie Co., Ltd.) A milk chocolate with a chocolate standard of 33% oil was produced. The viscosity of this product was 260 poise / product temperature of 45 ° C. In the same manner as in Example 2, a cookie dough having a thickness of 3 mm was prepared, and this was cut into a flower pattern to prepare 2 g of cookie dough. Milk chocolate dough tempered on this was squeezed every 3.5 g. It was fired in the same manner as in Example 2. Although the obtained chocolate confectionery had heat-resistant shape retention properties, bloom occurred in the chocolate portion during storage and became unproductive.

[0019]

Industrial Applicability According to the present invention, it has become possible to provide a method for producing a composite confection having excellent heat resistance, which does not lose its shape or stickiness and does not impair the flavor of the original chocolates. It is.

Claims (4)

[Claims] 1. A method for producing a composite confectionery in which chocolates are placed or deposited on a water-containing food material and baked, wherein the chocolates are of a non-tempering type. 2. The method according to claim 1, wherein the moisture content of the water-containing food material before baking is 3 to 30%. 3. The method according to claim 1, wherein the thickness of the chocolates is 3 mm or more, and the melted viscosity of the chocolates is 100 poise or more. 4. The method according to claim 1, wherein the chocolate contains dried egg white and / or a water-absorbing material.