JP2003284498A - Method for producing chocolate confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing chocolate confectionery containing a wafer, causing no crack on the chocolate covering the wafer during conservation and preservable without damaging taste and fine sight. <P>SOLUTION: The wafer is controlled to have 2.5-5.5 mass% moisture and is covered with the chocolate. <P>COPYRIGHT: (C)2004,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a wafer-containing chocolate confection having a surface coated with chocolate, and more particularly to a method for preventing cracking even after long-term storage. The present invention relates to a method for producing a wafer-containing chocolate confection that can maintain a beautiful appearance. [0002] Wafers are baked confectionery prepared by pouring wafers batter, which is prepared by adding water to a raw material consisting mainly of flour and mixing, into a baking mold.
Wafers are characterized by having a crispy, light-white, crispy texture, which varies depending on the mixing ratio of the raw materials and the like. However, wafers have high hygroscopicity and, when stored for a long period of time, lose their crispy texture and deteriorate the flavor, as well as deteriorating the storage properties such as decay. In particular, when the moisture content of the wafer exceeds 6%, the texture of the wafer is significantly reduced. [0003] Therefore, by coating the wafer with a food material that shields the wafer from the outside air to some extent,
It is desirable to maintain the texture of the wafer. For this reason, it is known that a wafer is coated with chocolate having low hygroscopicity and high decay resistance (Japanese Patent Laid-Open No. Sho 55/55).
-141611). It was anticipated that coating chocolate could prevent moisture absorption to some extent, and would add a unique texture to the unique crunchy texture unique to Wafers and add a unique texture to chocolate. . [0004] However, the wafer coated with chocolate has a problem that the chocolate layer is cracked during the storage period. Cracking of the chocolate layer further accelerates the moisture absorption of the wafer and thereby the unique loss of texture of the wafer, and significantly impairs the aesthetics of the product. [0005] It is an object of the present invention to provide a method for producing a wafer-containing chocolate confection in which a wafer is coated with chocolate, which overcomes these problems and can be preserved without impairing the texture and appearance. [0006] As a result of intensive studies to achieve the above object, the present inventors have adjusted the water content of wafers to a specific range before chocolate coating. As a result, it was found that cracking of the chocolate layer after chocolate coating could be prevented, and the present invention was completed. That is, the present invention is a method for producing a wafer-containing chocolate confection, which comprises adjusting the water content of a wafer from 2.5% by mass to 5.5% by mass and then coating the chocolate. In the method of the present invention, the wafer can be manufactured by a method similar to a conventional wafer. That is, a batter is prepared by adding water to a raw material containing flour, corn starch, vegetable oil, sugar, salt, lecithin, and a leavening agent.
(Baking mold) and baked. For example, using a wafer baking machine, baking is performed under the conditions of 110 to 250 ° C. and a baking time of about 1 to 4 minutes to produce a wafer. The humidity control of the baked wafer is performed, for example,
1 room in a humidity controlled room with humidity of 60-80% and room temperature of 20 ° C
By leaving the wafer in the time chamber, the water content of the wafer can be adjusted to 2.5 to 5.5% by mass. The method of humidity control is not particularly limited, and examples thereof include a method in which room humidity and temperature are adjusted in a humidity control chamber, and a method in which water is sprayed as a mist mist onto a wafer. The water content of the wafer can be measured by a method known to those skilled in the art, for example, an infrared moisture meter or an official method of AOAC. The chocolate for coating used in the present invention is:
Any conventionally known chocolate such as pure chocolate, pure milk chocolate, chocolate, milk chocolate, semi-chocolate, semi-milk chocolate, white chocolate, couverture, bitter chocolate and the like may be used. Milk chocolate is preferable from the viewpoint of matching with wafers. The above chocolate can be coated on a wafer by a conventionally known method such as a mold forming method and an enrobing forming method. According to the production method of the present invention, a chocolate confection containing wafers can be produced without causing cracks in the chocolate layer coated on the wafer, without impairing the texture of the product, and without impairing the texture of the product. It is now possible to save. Hereinafter, the present invention will be described more specifically with reference to examples. EXAMPLE 1 3 parts by weight of corn starch, 5 parts by weight of vegetable oil, 3 parts by weight of sugar, 0.6 parts by weight of salt, 0.4 parts by weight of powdered lecithin, 100 parts by weight of flour per 100 parts by weight of flour Agent 0.6 parts by weight,
Measure out 135 parts by weight of water. Sugar, salt, leavening agent and powdered lecithin were dissolved in water, and then the sifted flour and corn starch were mixed. Vegetable fats and oils were mixed with the flour mixed solution to prepare a wafer batter. The prepared wafer batter produced a 2.3 mm-thick wafer sheet by a conventional method using a wafer baking machine (a high algal electric heater) which is a production apparatus dedicated to wafers. The manufactured wafers were left in a room at a humidity of 70 ° C. and a room temperature of 20 ° C. for 1 hour to adjust the moisture content to 3%. The moisture content of the wafer is measured by an infrared moisture meter.
(FD-620 manufactured by Kett Science Laboratory Co., Ltd.). Separately, 18 parts by weight of cacao mass, 39.5 parts by weight of sugar, 12 parts by weight of whole milk powder, 5 parts by weight of skim milk powder, 18 parts by weight of cocoa butter, 7.5 parts by weight of vegetable oil and fat, 0.1 part of lecithin. A chocolate having a formulation of 4 parts by weight and 0.1 part by weight of fragrance was previously produced. The wafer conditioned previously was adjusted to a size of 29 mm × 29 mm, the wafer was inserted into a mold into which chocolate produced in advance was dispensed, chocolate was further dispensed, and the size was 33 mm × 33 mm by a molding method. ×
A 4.2 mm wafer-containing chocolate confection was produced. As a preservation test, the produced wafer-containing chocolate confectionery was dried by glass vapor deposition P as a moisture-proof film.
The package was hermetically packaged in an ET film and allowed to stand in a room adjusted to 20 ° C. for one month, after which cracks formed in the chocolate were visually confirmed. COMPARATIVE EXAMPLE A wafer-containing chocolate confectionery was produced by the same production method using the chocolate described in the example immediately after baking with a wafer baking machine in a wafer manufactured with the same composition as the wafer-containing chocolate confectionery of the example. . The manufactured comparative wafer-containing chocolate confection was subjected to a storage test in the same manner as described in the examples. As a result of the storage test, when the moisture content of the wafer used for the wafer-containing chocolate confectionery produced in the comparative example was measured in the same manner as in Example 1, the moisture content of the wafer was 1.5%. . As a result of the preservation test, what is unfavorable as a product due to cracking of the chocolate is only 1% of the whole wafer-containing chocolate confection of the present invention, while that of the comparative wafer-containing chocolate confection is a comparative product. , 50% of the whole. The rate of occurrence of cracks in the chocolate after storing the wafer-containing chocolate confection produced by the production method of the present invention was significantly lower than that of the wafer-containing chocolate confection not subjected to humidity control. According to the production method of the present invention, it is possible to preserve a chocolate confection containing a wafer without causing cracks in the chocolate layer coated on the wafer and without impairing the texture of the product. became.

Claims (1)

Claims 1. A wafer having a water content of 2.5% by mass.
A method for producing a wafer-containing chocolate confection, which is adjusted to 5.5% by mass and then coated with chocolate.