JP2007006787A - Process for producing confectionery and bread with chocolate - Google Patents

Abstract

An object of the present invention is to provide an interesting new confectionery such as a sweat line, cracking phenomenon, and peeling phenomenon of chocolate adhered to the surface of a confectionery / bread, and a light line characteristic of the appearance of the finished confectionery / bread. Serving bread.
SOLUTION: A process for producing a confectionery / bread to which chocolate is attached, characterized in that it is baked in a state where a chocolate dough 1 is placed on a fluid unfired oily starch dough. The baked oleaginous starch dough 2 is a method for producing a confectionery / bread to which chocolate is further applied to a starch-containing dough or a confectionery material.
[Selection] Figure 1

Description

  The present invention relates to a confectionery such as bread, Danish, croissant, cookie, butter cake, sponge, shoe, pie, nuts, snack confectionery, etc., or a confectionery / bread manufacturing method in which chocolate is attached to the surface of the bread.

Conventionally, chocolates have been used to coat the surface of doughs such as bread, donuts, baked goods, Western confectionery, Japanese confectionery. And as such chocolate for coating | covering, a coating chocolate can be illustrated. In products coated with chocolates, there are problems such as "sweat phenomenon" where fine granular oils and fats appear on the surface, and cracks and peeling of chocolates, and various improvements have been proposed. .
In patent document 1, the chocolate pasted food characterized by putting the said chocolate on the surface of bread, confectionery, etc. which heated chocolate, and having cooled and solidified was proposed, and in patent document 2, fats and oils, saccharides, and a water retention agent are proposed. An oily composition for coating water-containing foods is proposed, and in Patent Document 3, a composite confectionery in which at least two layers made of an oleaginous material are coated on the surface of a baked confectionery, which is made of the oleaginous material Of the layers, the layer made of the first oleaginous material is covered with the layer made of the second oleaginous material, and the melting point of the oleaginous material of the first layer is the oleaginous material of the second layer. A composite confectionery having a melting point lower than the melting point of has been proposed.
In patent document 1, the process 1 which shape | molds chocolate thinly in plate shape, the process 2 which mounts the chocolate shape | molded in the said plate shape on the surface of a heated bread, confectionery, etc., and the process which cools and solidifies by standing at normal temperature, or forced cooling and solidification There is a problem in workability because it is necessary to adjust the time for placing the chocolate on the bread, confectionery, etc. being heated. In patent document 2, since a water retention agent was included in the oil-based composition, there was a limit in flavor. In patent document 3, it is a composite confectionery in which at least two layers made of an oleaginous material are coated on the surface of a baked confectionery, and the oleaginous material must be coated twice, and the process is complicated and the work is complicated. there were.

JP-A-11-266787 JP 2003-274855 A JP 2004-57143 A

  The object of the present invention is to prevent the phenomenon of sweating, cracking and peeling of chocolate adhered to the confectionery / bread surface in a simple manufacturing method, and to produce a light line characteristic of the appearance of the finished confectionery / bread. It is to provide interesting new sweets and bread that can be obtained.

As a result of diligent research, the present inventors have baked chocolate dough placed on a fluid non-baked oleaginous starch dough, thereby causing the sweating phenomenon of chocolate attached to the confectionery / bread surface. The present invention has been completed based on the knowledge that the cracking phenomenon and the peeling phenomenon can be prevented.
That is, the first aspect of the present invention is a method for producing a confectionery / bread having chocolate attached thereto, characterized in that the chocolate dough is baked in a state where the chocolate dough is placed on a fluid unfired oleaginous starch dough. 2nd is a manufacturing method of the confectionery and bread to which the chocolate dough of 1st to which the chocolate dough was squeezed out or placed in the state where it was put on. 3rd is the manufacturing method of the confectionery and bread to which the chocolate was attached of Claim 1 which is the thing in which the fluid unbaked fat and oily starch dough is further applied to the starch-containing dough or the confectionery material. 4thly, the starch containing dough is selected from bread dough, Danish dough, croissant dough, cookie dough, butter cake dough, sponge dough, shoe dough, pie dough, and confectionery to which chocolate is attached as described in 3rd -It is a bread manufacturing method. 5th is the manufacturing method of the confectionery and bread to which the chocolate of the 3rd description adhere | attached is a confectionery material selected from nuts and snack confectionery. Sixth, the chocolate dough according to claim 1, wherein the ratio of the flowable unfired oleaginous starch dough and the chocolate dough is in the range of 1 to 50 parts by weight of chocolate dough relative to 100 parts by weight of unbaked oleaginous starch dough. It is a manufacturing method of confectionery and bread to which is attached. 7th is the manufacturing method of the confectionery and bread to which the chocolate of the 1st description to which the thickness of the chocolate after baking was prepared in the range of 0.5-8 mm was attached. The 8th is the manufacturing method of the confectionery and bread to which the chocolate of the 1st description adhere | attached whose amount of fats and oils in the fluid unbaked fat and oily starch dough is the range of 5-55 weight%.

  It is a simple manufacturing method that prevents the sweating, cracking, and peeling phenomenon of chocolate attached to the confectionery / bread surface, resulting in a light line that is characteristic of the appearance of the finished confectionery / bread. It became possible to provide interesting new sweets and bread. Further, chocolate coated with Danish or the like has been easily peeled off and difficult to wrap in a packaging material, but the confectionery / bread of the present invention is prevented from being peeled off and packaging becomes easy. Even when eating, the attached chocolate was less likely to spill from the mouth.

  As a manufacturing method of the confectionery and bread to which the chocolate of the present invention is adhered, it can be obtained by baking in a state where the chocolate dough is placed on a fluid unfired oily starch dough. It is preferable that the chocolate dough is squeezed out or placed as a method of placing.

A fluid dough is a dough that does not have formability or shape retention, and has a hardness of 300 g (measured with Fudo Kogyo, rheometer, NMR-2002J type, 10 mm diameter plunger) or less, preferably 5 to 280 g. Furthermore, the thing of 5-250g can be utilized.
The unbaked oleaginous starch dough according to the present invention is a non-fired starchy dough that contains fats and oils as a raw material. Specifically, butter cake dough and shoe dough include It can be illustrated. Butter dough is a dough consisting essentially of oil and fat, sugar, whole egg, and flour. A dough in which the flour portion is replaced with almond poodle or cocoa powder can also be used as an unbaked oleaginous starch dough. As for the production method, there are variations of various production methods such as the sugar batter method, the flower batter method, the ground seed method, the sugar batter separate method, and the finished physical properties are different, but any of these production methods may be used.
The shoe dough is a dough in which water and fats and oils are sufficiently boiled, wheat flour is added to make starch starch alphaly, and eggs are added into an emulsified state.
And this fluid unfired fat and oily starch dough preferably has a fat and oil content in the dough in the range of 5 to 55% by weight, more preferably in the range of 15 to 55% by weight.

  As the chocolate dough of the present invention, fats and sugars are essential ingredients, and if necessary, raw materials selected from various powdered foods such as cacao mass, cocoa powder, and milk powder, known emulsifiers, fragrances, pigments, etc. in an arbitrary ratio It means a product obtained by mixing, rolling and conching by a conventional method. The fats and oils used in the chocolate dough are so-called hard butters, tempering type fats and oils such as cacao fat and cacao fat substitute fat, non-tempering type fats and oils such as trans hard hard butter that uses elaidic acid as a constituent fatty acid, and lauric acid as a constituent fatty acid. Laurin type fats and oils can be used.

  Examples of sugars in the chocolate dough include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and chickenpox. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, maltotriose and the like. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohol.

Examples of various powdered foods include cocoa powder, milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, and yogurt powder.
The chocolate dough is preferably in a plastic state or melted.
The plastic state here is one having a viscosity of 500 to 5000 cp (measured at Tokyo Keiki, B-type viscometer, No. 3 rotor, 12 rotations, 40 ° C.), preferably 500 to 3000 cp.
The chocolate dough described so far is preferably used after being melted because the plastic state can be adjusted.

In the method for producing a confectionery / bread according to the present invention, it is preferable that a fluid unfired oleaginous starch dough is further applied to a starch-containing dough or a confectionery material.
Examples of the starch-containing dough include bread dough, Danish dough, croissant dough, cookie dough, butter cake dough, sponge dough, shoe dough, and pie dough. Examples of confectionery materials include nuts and snacks.

  Firing can be performed using, for example, an oven, a microwave oven, or the like. The degree of baking may be performed so that the unfired oleaginous starch dough in a plastic state is baked and the chocolate dough can be solidified by heating. In the case of an oven, the temperature is usually 100 ° C. to 250 ° C. for 5 to 60 minutes, preferably 170 to 230 ° C. If the firing temperature is too low, the fire of the unbaked oleaginous starch dough will be poor, the moisture in the oleaginous starch dough will be insufficiently scattered, and the oleaginous starch dough will be burnt. If it is too high, the chocolate dough will become uneven and the chocolate dough will burn.

  The amount of fats and oils in the fluid unfired fat and oily starch dough is in the range of 5 to 55% by weight, preferably in the range of 15 to 55% by weight. By placing the chocolate dough, some of the fats and oils in the starch dough containing the oil and fat components and some of the fats and oils in the chocolate dough undergo fat transfer and coalescence during baking, and the chocolate dough is heated and solidified appropriately by baking. In combination with this, it is speculated that chocolate sweating, cracking and peeling can be prevented.

  As a manufacturing method of the confectionery and bread to which the chocolate of the present invention is adhered, the ratio of the fluid unbaked oleaginous starch dough and the chocolate dough is 1 to 50 for 100 parts by weight of unbaked oleaginous starch dough. A range of parts by weight, preferably 3 to 30 parts by weight, more preferably 5 to 20 parts by weight is preferred. If there is little chocolate dough, it will be attached to confectionery and bread, too little chocolate, and if there is too much chocolate dough, it will be difficult to transfer fats and oils of some of the starch dough and fat in the chocolate dough containing fat and oil. A sweating phenomenon, a cracking phenomenon, and a peeling phenomenon are likely to occur.

  The thickness of the chocolate after baking of the confectionery or bread to which the chocolate obtained by the above method is attached is preferably in the range of 0.5 to 8 mm, more preferably in the range of 1 to 7 mm, and still more preferably in the range of 2 to 6 mm. It is a range. If the chocolate dough is thin, it will cause scorching and cracking. If it is too thick, the fire of the unfired oily starch dough becomes poor, the water in the oily starch dough is insufficiently scattered, and the oily starch dough becomes raw.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “parts” mean weight basis.

Example 1
Preparation of confectionery with chocolate attached ・ Composition of fluid unbaked oleaginous starch dough (part)
Margarine 100
Super white sugar 100
Whole egg 100
Almond poodle 50
Soft flour 50
A fluid unfired oleaginous starch dough was prepared in the following manner by the sugar batter method with the above composition. (Hardness 80 g, oil and fat content 32.8% by weight)
Lee, margarine and white sugar were mixed in a mixer until it turned whitish.
(B) Eggs melted in this were added in several portions and rubbed together.
C, Sieve, almond poodle, and flour were added and lightly mixed.

The prepared fluid unfired oleaginous starch dough was squeezed into a rectangular mold by 300 g, and on top of that, Western chocolate (manufactured by Fuji Oil Co., Ltd., high cacao coating) was melted and lined with 35 g. This was baked at 180 ° C. for 35 minutes.
When the confectionery obtained after baking was eaten at 20 ° C. for one day, it was a confectionery with a cookie texture similar to that of a coated chocolate. The thickness of the chocolate was 5 mm.
As a result of observing the confectionery obtained after baking at 20 ° C. for 1 week, no sweating phenomenon, cracking phenomenon or peeling phenomenon of chocolate was observed.

Example 2
Preparation of Danish-Preparation of Danish dough A Danish dough was prepared according to the following formulation and process conditions.

Danish dough mix (part)

Powerful powder 80
Soft flour 20
Super white sugar 15
Salt 1.5
Nonfat dry milk 5
Whole egg 15
Margarine 20
East 5
East Food 0.1
Water 48
Sheet margarine 50

Implemented by the straight method with the above formulation. Process conditions are as follows: Mixing time Low speed 4 minutes Medium speed 3 minutes → Addition of fats and oils → Low speed 3 minutes Medium speed 2 minutes Medium speed 2 minutes Rolling temperature 25 ° C
Floor time 60 minutes Fermentation room temperature / humidity 27 ℃ 75%
Divided weight 2000g
Retardation time -18 ° C / 1 hour Number of folds 3 folds 3 times Molding method ・ Fold out to a final fabric thickness of 4.5 mm and cut into a square of 11 cm x 11 cm (70 g).
・ After forming the cushion, put the binding down and put it in a circular paper cellul.
Proof time 90 minutes Proof temperature / humidity 35 ° C 75%

After finishing the finishing of the Danish dough (70 g) prepared as described above, 20 g of the fluid unbaked oleaginous starch dough prepared in Example 1 was squeezed and coated on the surface of the Danish dough. Fuji Oil Co., Ltd., high cacao coaching) was melted and lined with 2 g. This was baked for 19 minutes at 190 ° C of the upper flame / 190 ° C of the lower flame.
After baking, the chocolate was incorporated into the oleaginous starch dough, and the appearance remained a characteristic light line that could not be produced by the chocolate line after baking. (Figure 1)
When the bread obtained after baking was eaten at 20 ° C. for 1 day, it was easy to eat without peeling from the chocolate bread. The thickness of the chocolate was 2 mm.
Further, as a result of observing the bread obtained after baking at 20 ° C. for 1 week, no sweating phenomenon, cracking phenomenon or peeling phenomenon of chocolate was observed.

Example 3
The same formulation as in Example 2 except that the tempering chocolate (Fuji Oil Co., Ltd., Couverture Sweet) was replaced with the tempering chocolate (Fuji Oil Co., Ltd., High Cacao Coaching) in Example 2. Processed.
After baking, the chocolate was incorporated into the oleaginous starch dough, and the appearance remained a characteristic light line that could not be produced by the chocolate line after baking.
When the bread obtained after baking was eaten at 20 ° C. for one day, it was easy to eat without peeling from the chocolate bread. The thickness of the chocolate was 2 mm.
In addition, as a result of observing the confectionery obtained after baking at 20 ° C. for 1 week, no sweating phenomenon, cracking phenomenon or peeling phenomenon of chocolate was observed.

Comparative Example 1
Preparation of confectionery with chocolate attached ・ Combination of moldable green oleaginous starch dough (part)
Margarine 80
Super white sugar 50
Milk 20
Soft flour 90
Cornstarch 90

An unfired oleaginous starch dough having moldability was prepared in the following manner with the above formulation. There was no fluidity.
B) Margarine returned to room temperature was mixed with sugar to make a cream.
B. Add milk and mix.
C. Sifted flour and corn starch were added and mixed.
2. When it was collected, I wrapped it in a wrap and rested it in the refrigerator for more than 30 minutes.
E. The dough was stretched to a thickness of 3 mm with a rolling pin and extracted with a mold with dusting (20 g).

The prepared dough having no fluidity was arranged on a baking sheet topped with a cooking sheet, on which a fresh chocolate (Fuji Oil Co., Ltd., high cacao coaching) was melted and 2 g lined. This was baked at 180 ° C. for 13 minutes.
As a result, the chocolate was bonded to the dough immediately after baking, but after a while (from 20 minutes to about the amount of rough heat), a severe sweat phenomenon occurred in the chocolate due to moisture transfer from the dough.

Comparative Example 2
In Example 2, the surface of the Danish dough was not coated with the fluid unfired oily starch dough, chocolate was drawn, and the rest was performed in the same manner as in Example 2. As a result, immediately after baking, the chocolate was bonded to the Danish dough, but after a while (20 minutes to about the time when the rough heat was removed), a severe sweating phenomenon occurred in the chocolate due to moisture transfer from the Danish dough.

  The present invention relates to a confectionery such as bread, Danish, croissant, cookie, butter cake, sponge, shoe, pie, nuts, snack confectionery, etc., or a confectionery / bread production method in which chocolate is attached to the surface of the bread.

It is a perspective view of the Danish by which Western chocolate was lined on the surface of the Danish cloth.

Explanation of symbols

1 Chocolate dough 2 Oily starch dough 3 Danish

Claims (8)

A method for producing a confectionery / bread with chocolate attached thereto, characterized in that the chocolate dough is baked in a state where the chocolate dough is placed on a fluid unfired oleaginous starch dough. The manufacturing method of the confectionery and bread to which chocolate was attached according to claim 1, wherein the chocolate dough is squeezed out or placed in a state of being overlaid. The method for producing a confectionery / bread to which chocolate is attached according to claim 1, wherein the fluid unfired oleaginous starch dough is further applied to the starch-containing dough or the confectionery material. 4. Production of confectionery and bread with chocolate attached thereto according to claim 3, wherein the starch-containing dough is selected from bread dough, Danish dough, croissant dough, cookie dough, butter cake dough, sponge dough, shoe dough and pie dough Method. The method for producing a confectionery / bread to which chocolate is attached according to claim 3, wherein the confectionery material is selected from nuts and snacks. The chocolate according to claim 1, wherein the chocolate dough is in the range of 1 to 50 parts by weight with respect to 100 parts by weight of the unfired oleaginous starch dough and the ratio of fluid unfired oleaginous starch dough and chocolate dough. A method for producing confectionery and bread. The manufacturing method of the confectionery and bread to which the chocolate of Claim 1 to which the thickness of the chocolate after baking was prepared in the range of 0.5-8 mm was attached. The method for producing a confectionery / bread to which chocolate is attached according to claim 1, wherein the amount of fat and oil in the fluid unbaked fat and oily starch dough is in the range of 5 to 55 wt%.

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