JP2011004604A - Method for producing composite food coated with chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily and efficiently producing composite food coated with chocolate solving the following problems: work for coating composite food such as confectionery or bakery food coated with chocolate takes time and labor, is troublesome and requires skill while the food has high palatability and high added value.SOLUTION: The method for easily producing composite food coated with chocolate includes: evenly spraying or putting powdery, granular or flaky chocolate having a specific size and a specific content of oil and fat over the surface of the confectionery or the bakery food; making the chocolate meltingly adhere to the food and completely melt so that the coated part of the confectionery or the bakery food is homogeneously coated with the chocolate; and thereafter cooling the chocolate to be solidified.

Description

  The present invention relates to a method for producing a composite food in which a coating portion is uniformly coated with chocolates.

  In order to enhance the taste of food, various complex foods combined with chocolates are distributed on the market. Representative examples include Western confectionery such as cake, shoe and eclair, baked confectionery, Japanese confectionery, bakery products such as bread and donuts, food such as frozen confectionery, ice cream and the like coated with chocolate. Such foods not only increase the added value of the appearance by coating with chocolates, but also have the effect of improving the flavor and taste by adding the flavor derived from chocolates. Is.

The coating of chocolates as described above is generally performed by the following procedure.
1) The dough of the coated chocolate is heated to completely melt the fats and oils in the dough.
2) In the case of a tempering type chocolate, a tempering treatment for adjusting the crystal form of fats and oils in chocolates is performed as necessary. This treatment preliminarily crystallizes a small amount of fats and oils in order to rapidly solidify the fats and oils in chocolate into a normal crystal form, thereby generating crystal nuclei.
In the case of non-tempering chocolate, the temperature is adjusted to 40 to 60 ° C., and pre-crystallization is not required.
3) Cover the food surface with fluid chocolate.
-For mass production, coat continuously with an enrobing device or a coaching device.
・ When dealing with small-scale confectionery shops and bakery stores, immerse the coating in chocolate to cover it.
4) Shake off excess chocolate after coating.
・ For mass production, blow with a blower and / or shake with a shaker.
・ If it is a hand, shake it and shake it off.
5) The coated food is cooled at room temperature to a refrigeration temperature, and in some cases, at a freezing temperature to solidify the coated chocolate.

The above-mentioned coating method can be used with a dedicated enrobing device or coaching device for mass production, but there are the following problems when dealing with small-scale confectionery stores and bakery stores. The production of coated foods may be avoided.
B) Since coated chocolates are generally supplied in a solid state, a hot water bath is required for complete melting. There is a problem that it takes time to prepare such a hot water bath, and it takes time to melt the hot water bath.
Melting in an open flame is usually not possible because it causes deterioration of chocolate quality (increased viscosity and flavor).
B) In the case of tempering chocolate, skill is required for the tempering operation.
If the tempering is defective, not only the drying and solidification speed of the coated chocolate becomes slow, but also the glossy coated chocolate that is important in appearance cannot be obtained, and the commercial value is lowered.
C) During the covering operation, clothes and workplaces are easily stained with chocolates, and it is not easy to maintain a clean working environment.
D) It is difficult to use up the prepared chocolate dough every time it is coated, and it takes time to store and process the remaining dough.
E) Fragments, small pieces or moisture of the composite food to be coated during the coating operation may be mixed in the chocolate dough, and such a dough may not be used for the next coating operation, and the remaining chocolate dough must be discarded. You may not get.

  In order to eliminate the problems related to chocolate coating work by small-scale handling as described above and to easily and efficiently produce chocolate-coated food, the chocolate dough is melted in a hot water bath or the fluid chocolate dough is manipulated In order to avoid this, it is conceivable to use a chocolate that is powdered, granular, or flaky in advance.

  For powdered and granular chocolates, the method for producing oil and fat powder of Patent Literature 1, the method for producing powdered chocolate of Patent Literature 2, the method of producing granular chocolate of Patent Literature 3, and the powder coating agent of Patent Literature 4 are disclosed. Has been.

  Patent Document 1 relates to a method for producing an oil and fat powder in which an oil and fat in which an oil-insoluble natural solid is uniformly dispersed is brought into contact with a low-temperature air stream in the form of atomized droplets. It has the property of maintaining its shape and is useful for confectionery, bakery and other uses, but does not teach application to coating applications.

  Patent Document 2 relates to a powdered chocolate mainly for chocolate drinks with improved water wetting and solubility.

  Patent Document 3 relates to a granular chocolate that is rolled into a plate shape by rolling into a flake-shaped chocolate, and then crushed and sieved, but as an application, the granular chocolate is directly used for decorating ice cream or cake. Or kneaded into cake or baked confectionery dough, and no application for coating is taught.

  Patent Document 4 is a powder coating agent containing fats and oils, saccharides and emulsifiers, having a relatively low oil content of 10 to 20% by weight and rich in sugars of 79 to 89%, mainly sliced almonds in pie dough, etc. By sprinkling and baking, the binding properties such as sliced almonds are improved, and it is not suitable for coating applications.

On the other hand, as the flaky oily composition, the sprinkling material of Patent Document 5 and the production method thereof, and the snack confection of Patent Document 6 are disclosed.
Patent Document 5 and Patent Document 6 relate to a sprinkling material for flavoring a snack confectionery that mixes a fat and oil having a specific melting curve (SFI) with a flavoring material, rolls it, solidifies it into a block shape, and then scrapes it into a flake shape. The use is for flavoring snacks by melting and adhering the flaky sprinkling material to the surface of the snacks. That is, it does not teach the application of flaky oily foods for coating purposes, with respect to a method for melting and adhering flaky sprinkling material to mabala on the surface of snack confectionery such as potato chips.

  As described above, there has been a demand for a method for solving the problems related to the chocolate coating work by a small-scale handle and producing a chocolate-coated food simply and efficiently, but no suitable method has been found. Was the actual situation.

JP-A 63-186799 JP 2006-25691 A JP 59-14752 A JP 60-30636 A Japanese Patent Laid-Open No. 5-64547 Japanese Patent Laid-Open No. 5-64546

  This invention makes it a subject to provide the method of manufacturing efficiently the confectionery and bakery food which coat | covered chocolates.

  As a result of intensive investigations on a method for easily and efficiently producing complex foods such as chocolate-coated confectionery and bakery foods, the present inventor has been troublesome and complicated, and is either powdery, granular or flaky The present invention has been completed on the basis of the knowledge that the above-mentioned problems can be solved by melt-adhering and completely melting the oil-based food selected from the above, and solidifying by cooling.

  That is, according to the first aspect of the present invention, a fat or oil content of 40 to 70 weights selected from any of powders or granules having a particle diameter of 3 mm or less, and a flake shape having a thickness of 2 mm or less and a side length of 5 mm × 10 mm or less. % Of chocolate is melt-adhered to and completely melted on the surface of the composite food, and then cooled and solidified, thereby producing a composite food in which the coating portion is uniformly coated with chocolate. 2nd is the manufacturing method of the composite foodstuff of Claim 1 whose melting | fusing point of the fats and oils in chocolate is 30-45 degreeC. 3rd is the manufacturing method of the composite food of Claim 1 or Claim 2 in which fats and oils in chocolate contain 65 weight% or more of non-tempering type hard butters in fats and oils. 4th is a manufacturing method of the composite foodstuff of any one of Claims 1-3 whose composite foodstuff is a confectionery or a bakery product.

  It becomes possible to easily and efficiently cover chocolates with small-scale work, and it is possible to easily manufacture complex products such as confectionery and bakery foods covered with highly tasteful chocolates became.

Examples of chocolates used in the present invention include cocoa mass, cocoa powder, sugars such as sugar, dark chocolate made using fats and oils such as cocoa butter, emulsifiers, fragrances, etc., for example, cocoa mass, cocoa powder, sugar Sugars such as cocoa butter, dairy products such as cocoa butter, milk products such as whole milk powder, milk chocolate made using emulsifiers, fragrances, etc., sugars such as sugar, milk such as cocoa butter, milk such as whole milk powder White chocolate made using products, emulsifiers, fragrances, and the like, and color chocolate obtained by coloring white chocolate with pigment and flavoring with fragrance can be used. Depending on the cocoa content, chocolate (cacao content 35% or more), semi-chocolate (cacao content 15% or more), milk chocolate (cacao content 21% or more), semi-milk chocolate (cacao content 7% or more), use of chocolate In addition to chocolate coating (a cacao content of 8% or more) that is a food, chocolate coating using dairy products (a cacao content of 5% or more), white and color coatings that do not contain cacao are also distinguished. Can also be used in the present invention. In addition, oil-soluble pigments, lecithins, emulsifiers, antioxidants, and the like can be appropriately added to the fats and oils in chocolates.

  In the present invention, the above chocolates are in the form of powder, granules, or flakes, and the chocolates are melted and adhered to the coating portion on the surface of the confectionery or bakery food, then completely melted, and then cooled and solidified. This is a method for producing a composite food in which the coating portion is uniformly coated with chocolates.

As a method for producing powdered chocolates, there is a method for producing fat powder in which fats and oils obtained by uniformly dispersing non-oil soluble natural solids described in Patent Document 1 are brought into contact with a low-temperature air stream in the form of atomized droplets. For example, the particle diameter of the powder is 20 μm to 3 mm, preferably 20 μm to 1 mm, and most preferably 50 μm to 750 μm. When the particle diameter exceeds 3 mm, when the granular chocolate is sprinkled or placed on the coating part, it easily spills from the coating part, and it is particularly difficult to melt and adhere to the coating part evenly when the coating part is spherical. Therefore, it is not preferable. If the average particle size is less than 20 μm, the powdered oily food becomes bulky with a low specific gravity, so there are problems in handling properties as well as long-term stability of the powder properties such as powder coalescence and aggregation. Is not preferable because it comes out.

  As a manufacturing method of granular chocolates, the chocolate made into flakes of patent documents 3 is rolled with a roll, made into a plate shape, and then crushed and sieved. A method of cutting and slicing with a knife and sieving can be used, and a particle size of 3 mm or less, preferably 2 mm or less, and most preferably an average particle size of 1 mm or less is suitably used as the particle size. I can do it. If the particle diameter is equal to or larger than the upper limit, it is not preferable because it spills out and becomes dull from the coating portion and it becomes difficult to coat with a uniform thickness.

  As a method for producing flaky chocolates, after the chocolate dough is solidified in a block shape, it is scraped off with a slicer or the like, or after being rolled and discharged into a thin plate and cooled and solidified, it is shredded with a cutter or the like The method can be exemplified. The size of the thin piece is 2 mm or less and the length of one piece is 5 mm × 10 mm or less, preferably 1 mm or less and the length of one piece is 2 mm × 3 mm or less, most preferably 0.5 mm or less. In addition, one having a length of 1 mm × 1.5 mm or less is preferable. If it is above the upper limit, it will be easy to spill from the coating when sprinkled or placed on the coating, especially when the coating is spherical, it will be difficult to melt and adhere uniformly to the coating, and the coating will be uniform. Since it becomes difficult to obtain the coated state, it is not preferable. In addition, it is difficult to apply a thin coating similar to the conventional fluid chocolate coating method, and the chocolate is thickly coated. The flavor of the chocolate is too strong, and the flavor and texture can be adjusted to the desired balance. There is also a problem of not.

  Chocolates used in the present invention have a fat content of 40 to 70% by weight, preferably 41 to 60% by weight, and water content of 2% by weight or less, preferably 1% by weight or less. If the fat and oil content is less than 40% by weight, even if the chocolate can be melted and adhered to the confectionery or bakery food, it is not completely melted and the coated part is not uniformly coated, and the uneven surface is uneven. Further, it is not preferable because it becomes dull after cooling and solidification. If the fat and oil content exceeds 70% by weight, the chocolates become oily and the flavor is poor. On the other hand, if the water content exceeds 2% by weight, it is difficult to be in a completely melted state even when heated, and it is not preferable because it becomes matt after cooling and solidification.

  Manufacture of complex foods such as confectionery and bakery foods coated with the chocolates of the present invention can be carried out by any of the following procedures.

1. Sprinkle or place powdered, granular, or flake-shaped chocolates evenly on the coating of confectionery or bakery food immediately after baking, and melt the oily food by the product temperature of confectionery or bakery food. Simultaneously with the adhesion, it is completely melted so that the coated part is almost uniformly coated with chocolates, and then cooled at room temperature to refrigerated temperature to solidify. The product temperature of the confectionery or bakery food when sprinkled or placed is preferably in the range of about 80 to 200 ° C., and it is desirable to carry out the process immediately after baking to room temperature cooling for 10 minutes.

2. For confectionery or bakery foods with a cold product, sprinkle or place powdered, granular, or flake-shaped chocolates evenly on the confectionery or bakery food coating, and then heat and chocolate Is melted and completely melted so that the coating portion is almost uniformly coated with chocolates, and then cooled to room temperature to refrigeration temperature to solidify. The heating method includes a method of reheating the confectionery or bakery food on which chocolates are sprinkled or placed for several minutes in a baking oven, or applying hot air for several minutes with a dryer or the like to the coating part on which the chocolates are sprinkled or placed. For example, a method of melting and adhering and completely melting, a method of heating the lamp for a certain time with an infrared lamp or the like instead of hot air, and the like. The heating time may be determined by experimentally carrying out a period of time during which the coated portion is in a completely dissolved state with the naked eye and the coated portion is almost uniformly coated with chocolates.

  In the above procedure, as a method of sprinkling chocolates, a method of uniformly sprinkling a certain weight of chocolates on the covering portion using a tea strainer or a small sieve according to the size of chocolate powder or grains is suitable. It is. As a method of sprinkling or placing large granular or flaky chocolates, it is possible to use a method of sprinkling or placing a certain amount of chocolates uniformly on the coating with a spoon or gloved hand. I can do it.

  The coating with the chocolates of the present invention means that the coating part is uniformly coated with the chocolates, similarly to the coating with the conventional fluid chocolate. That is, it is preferable that the surface of the chocolate after coating and solidification is smooth and has a certain gloss, and the coated chocolate is coated with a substantially uniform thickness. If the surface of the chocolate after coating and solidification is uneven or uneven and uneven, the added value is not high in appearance, which is not preferable.

  In the above coating, the coating weight and thickness of the chocolate can be freely adjusted by setting and weighing the coating weight per confectionery or bakery food in advance and then performing the coating operation. Alternatively, it can be freely adjusted by placing confectionery or bakery food on a scale and sprinkling or placing chocolate of a desired weight. Therefore, in the conventional fluid chocolate coating method, only a certain thickness can be coated depending on the viscosity of the chocolate at the coating temperature, but the thickness can be freely adjusted in the method of the present invention. Therefore, there is an advantage that the appearance, flavor, and texture can be easily set to desired ones.

  The chocolate used in the present invention is an oil / fat component in the chocolate that comes into contact with the target food by heating the product after sprinkling or placing the chocolate on the target food by the product temperature of the target confectionery or bakery food Dissolves and adheres to the target food, and is completely melted and almost uniformly coated on the coating portion, and then solidifies by cooling. Accordingly, it is desirable that the oil and fat component has an appropriate solidification rate and an appropriate heat-resistant shape retention at room temperature, although it depends on the cooling conditions. And in order to improve the palatability of the confectionery and bakery foods which were coat | covered with chocolate, what said said fat component melt | dissolves rapidly in the mouth when eating is preferable.

  In order to satisfy the above requirements, it is desirable that the fats and oils in the chocolates used in the present invention are those having a softening melting point of 30 to 45 ° C, preferably 32 ° C to 40 ° C. If the softening melting point is less than the lower limit, the chocolates that are too soft and in powder, granular or flake form adhere to each other and are united together, making it difficult to use while maintaining the powder, granular or flake form. Therefore, it is not preferable. On the other hand, if the softening melting point exceeds the upper limit, it becomes too hard and difficult to work, and melting in the mouth decreases, which is not preferable.

  As the above fats and oils, fats and oils known as cocoa butter and hard butter that are usually used for chocolate and the like can be suitably used. Cocoa butter is an oil that is excellent in oxidative stability, flavor, heat-resisting moldability, and meltability in the mouth, but is expensive, requires tempering, and has a weak bloom resistance. Hard butter is used for the purpose of replacing part or all of cocoa butter, and has the following three types, all of which can be used in the present invention.

1) Tempering type hard butter is also called CBE (Cocoa butter equivalent) or CBI (Cocoa butter improver), and contains symmetric triglyceride as a main component like cocoa butter. That is, the main component of cocoa butter is POS (palmito oleo stearin), but CBE and CBI are prepared with POP (permit oleo palmitin) and POS, SOS (stearo oleo stearin) as the main triglycerides. Generally, CBE has a softening melting point of 32 to 35 ° C. and CBI has a softening melting point of 35 to 40 ° C., and is selectively saturated at the 1,3-position of triglycerides such as shea fat, monkey fat, and high oleic sunflower oil. It is obtained by solvent fractionation such as enzyme transesterified oils and palm oils in which fatty acids are introduced.

2) Non-laurin non-tempering type hard butter can be obtained from raw oil of palm oil low melting point, soybean oil, rice bran oil, cottonseed oil, etc. as raw materials, or obtained by subjecting oils and fats produced by transhydrogenation as they are or as solvent fractionation. However, despite the fact that the melting property is similar to that of cocoa butter, there is a feature that a stable crystal can be obtained only by rapid solidification without performing a tempering operation. It is compatible with cocoa butter and can be used by mixing cocoa butter in oils up to about 30 to 35%.

  As a non-tempering type hard butter, a low trans acid type non-tempering type hard butter has also been proposed. The main component is asymmetric triglyceride instead of trans fatty acid. SSO (1,2-distearo, 3-olein), PSO (1-palmito, 2-stearo, 3-olein), PPO (1,2- Dipalmit, 3-olein) is the main triglyceride, and it is prepared by mixing a partly symmetrical triglyceride, a small amount of trans fatty acid-containing triglyceride and a saturated triglyceride. Fats and oils mainly composed of asymmetric triglycerides are obtained by separating transesterified oils of palm oil and palm stearin, or their extremely hardened oils, extremely hardened oils of soybean oil and rapeseed oil and transesterified oils such as high oleic sunflower oil. . Although this type of oil and fat tends to have a slightly lower compatibility with cocoa butter than that of the above-mentioned trans fatty acid type, there is an increasing demand due to the recent market needs for low trans acid.

  3) Laurin type hard butter is coconut oil, fractionated palm kernel oil, hydrogenated oil, transesterified oil, and the like. The melting properties of this type of fat are also similar to cocoa butter, but the fatty acid composition is very different from cocoa butter, so the compatibility with cocoa butter is quite low, and the mixing tolerance of cocoa butter is limited to no more than 5% in fats and oils. Is done. However, it is relatively inexpensive and is widely used as a fat for chocolate because of its ease of use that does not require tempering, excellent heat-resistant shape retention and melting in the mouth. This type of fats and oils has the problem of generating a soapy odor if moisture management, microbial management of raw materials such as cocoa powder and milk powder, and hygienic management of the production process are insufficient.

Any of the hard butters described above can be used in the present invention, but it is particularly preferable to use a non-laurin non-tempering hard butter or a lauric hard butter which is a non-tempering hard butter. In the case of oily foods consisting mainly of cocoa butter or tempering type hard butter, it is solidified because it is cooled and solidified without tempering operation when it is melted and adhered, completely dissolved and cooled and solidified by the method of the present invention. Bloom is unavoidable within a few days of distribution and storage on the surface of the coated oily food. There is no practical problem in covering confectionery, confectionery breads, and Danish dishes with a short product life cycle. Use of a non-tempering type hard butter that is unlikely to occur is preferable. Another advantage of the non-tempering type is that the coated portion after coating by the method of the present invention is cooled and solidified, and the appearance is superior to the tempering type hard butter.

  Among the non-tempering hard butters described above, the use of non-laurin non-tempering hard butters is most preferable. As described above, this type of fat has a compatibility with cocoa butter of up to about 35%, and can use cacao mass as a raw material for chocolate and a portion of cocoa butter as a fat for chocolate. Therefore, there exists an advantage which can prepare the thing excellent in the chocolate flavor derived from cocoa butter as an oil-based foodstuff, and the confectionery and bakery food by which chocolates with higher palatability were coat | covered can be obtained.

  When the non-tempering type hard butter is used for chocolates of complex foods having a product life cycle of 5 days or longer, the amount of the non-tempering type hard butter needs to be 65% by weight or more in fats and oils. In this case, by using cocoa butter and / or milk fat in the range of 35% by weight in fats and oils, the chocolate flavor is excellent, it has an appropriate solidification rate, has an excellent gloss after cooling and solidification, and has an appropriate heat resistance. It has moldability and melts in the mouth, and furthermore, excellent bloom-resistant chocolates can be obtained. If the blended amount of non-tempering type hard butter is less than 65% by weight in fats and oils, there is a decrease in solidification rate, a decrease in heat-resistant shape retention and a decrease in bloom resistance, which is not preferable.

The present invention can be suitably used for complex foods such as confectionery and bakery foods. As long as it is a confectionery or bakery food, it is not particularly limited. , Rice cracker, carrot, sponge cake, roll cake, angel cake, pound cake, baumkuchen, fruit cake, madeleine, cream puff, eclair, millefeuille, apple pie, tart, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, Examples include pizza pie, crepes, souffles, and confectionery such as bananas, apples and strawberries coated with chocolate. Examples of the bakery food include bread, coppe bread, fruit bread, corn bread, butter roll, hamburger burns, donuts, French bread, roll bread, sweet bread, deck, muffin, bagel, croissant, Danish pastry and naan.

  Examples of the present invention will be described below to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis.

Prototype Example 1 (Preparation of powdered chocolate A)
15 parts of cacao mass, 18 parts of whole milk powder, 35 parts of sugar, 32 parts of tempering type hard butter (Melano NewSS7: manufactured by Fuji Oil Co., Ltd., softening melting point 34 ° C.), 0.4 part of lecithin, 0.02 part of fragrance Then, a chocolate dough was prototyped as usual, melted uniformly at 50 ° C., and then sprayed into a cylindrical space of −20 ° C. at a supply pressure of 15 kg / cm 2 using a pressure injection type nozzle having an orifice diameter of L98 mm. As a result, granular chocolate A having an average particle size of 240 μm and a 24-mesh sieve pass (about 710 μm) was obtained. The fat and oil content of this chocolate is 44.5%.

Prototype Example 2 (Preparation of powdered chocolate B)
15 parts of cacao mass, 18 parts of whole milk powder, 45 parts of sugar, 22 parts of tempering type hard butter (Melano NewSS7: manufactured by Fuji Oil Co., Ltd., softening melting point 34 ° C.), 0.4 part of lecithin, 0.02 part of fragrance Then, a chocolate dough was prototyped as usual, melted uniformly at 50 ° C., and then sprayed into a cylindrical space of −20 ° C. at a supply pressure of 15 kg / cm 2 using a pressure injection type nozzle having an orifice diameter of L98 mm. As a result, granular chocolate B having an average particle diameter of 250 μm and a 24-mesh sieve pass (about 710 μm) was obtained. The fat and oil content of this chocolate is 34.5%.

Prototype Example 3 (Preparation of powdered chocolate C)
It is chocolate as usual by blending 15 parts of cocoa mass, 20 parts of sugar, 65 parts of tempering type hard butter (Melano NewSS7: manufactured by Fuji Oil Co., Ltd., softening melting point 34 ° C.), 0.4 part of lecithin, and 0.02 part of fragrance. After the dough was prototyped and melted uniformly at 50 ° C., it was sprayed into a cylindrical space of −20 ° C. at a supply pressure of 15 kg / cm 2 using a pressure injection type nozzle with an orifice diameter of L98 mm, and the average particle size A granular chocolate C having a 24-mesh sieve pass (about 710 μm) at 180 μm was obtained. The fat and oil content of this chocolate is 73.0%.

Prototype Example 4 (Preparation of powdered chocolate D)
10 parts cocoa powder, 18 parts whole milk powder, 34 parts sugar, 38 parts lauric hard butter (Parkena H: manufactured by Fuji Oil Co., Ltd., softening melting point 34 ° C.), 0.4 part lecithin, 0.02 part fragrance By mixing, a chocolate dough was prototyped as usual, and granular chocolate D having an average particle diameter of 160 μm and a 24-mesh sieve pass (about 710 μm) was obtained by the same operation as in Prototype Example 1. The fat and oil content of this chocolate is 43.6%.

Prototype Example 5 (Preparation of powdered chocolate E)
15 parts cocoa mass, 13 parts cocoa powder, 3 parts whole milk powder, 35 parts sugar, 34 parts non-laurin non-tempering type hard butter (Merano F11: manufactured by Fuji Oil Co., Ltd., softening melting point 35 ° C.), 0.5 part lecithin A chocolate dough was prototyped with a blend of 0.01 part of fragrance as usual, and granular chocolate E having an average particle size of 210 μm and a 24-mesh sieve pass (about 710 μm) was obtained by the same operation as in Prototype Example 1. The fat and oil content of this chocolate is 43.4%.

Prototype Example 6 (Preparation of powdered chocolate F)
It contains 15 parts of cocoa mass, 13 parts of cocoa powder, 3 parts of whole milk powder, 35 parts of sugar, 34 parts of soybean hydrogenated oil (softening melting point 48 ° C.), 0.5 part of lecithin and 0.01 part of fragrance. A chocolate dough was prototyped, and granular chocolate F having an average particle diameter of 200 μm and a 24-mesh sieve pass (about 710 μm) was obtained by the same operation as in Prototype Example 1. The fat and oil content of this chocolate is 43.4%.

Prototype Example 7 (Preparation of granular chocolate G)
After the chocolate dough using Parkena H of Prototype Example 4 was uniformly melted at 50 ° C., it was poured into a mold having a size of 80 mm × 260 mm × 390 mm, and cooled to about 5 ° C. overnight to solidify into a block shape. I got something. The block was thinly cut with a knife, and further chopped with a knife to pass through a 10 mesh sieve to obtain a granular chocolate G of about 1.7 mm or less.

Prototype Example 8 (Preparation of granular chocolate H)
In the preparation of the granular chocolate using Parkena H of Prototype Example 7, it was passed through a 6-mesh sieve after chopping, and the granular chocolate remaining on the sieve was further passed through a 4-mesh sieve (about 4.75 mm), about 3.35 mm to 4.75 mm. Of granular chocolate H was obtained.

Prototype Example 9 (Preparation of flaky chocolate)
The chocolate dough using melano F11 of Prototype Example 5 was uniformly melted at 50 ° C., then poured into a 80 mm × 260 mm × 390 mm size mold, cooled to about 5 ° C. overnight and solidified into a block shape. I got something. The block was shaved off with a slicer and sieved to prepare a flaky chocolate I having an average thickness of 1 mm and an average side length of 2 mm × 3 mm.

Prototype Example 10 (Preparation of flaky chocolate J)
The chocolate dough using melano NewSS7 of Prototype Example 1 was tempered as usual, then extruded into a 2.5 mm thick plate, and a flake shaped flaky chocolate with an average side length of 6 mm x 12 mm with a cutter J was obtained.

Prototype Example 11 (Preparation of shaved chocolate K)
The chocolate dough using melano NewSS7 of Prototype Example 1 was tempered as usual, then poured into a 80 mm × 260 mm × 390 mm size mold, cooled to about 5 ° C. overnight and solidified into a block shape. It was. This block was shaved with a knife to obtain a shaved chocolate K having a thickness of about 0.5 mm and an average length of one side of 5 mm × 10 mm.

Example 1
180 g of unsalted butter returned at room temperature was kneaded into a cream, 90 g of special granulated sugar and 40 g of brown sugar were added in three portions, and mixed until it turned whitish. Next, three eggs (M size) that had been loosened after returning to room temperature were added in three portions and mixed well each time. Next, 50 g of almond poodle, 100 g of flour, 25 g of cocoa powder and 1/2 teaspoon of baking powder were added and 1/3 of the sieved powder was added and mixed with a whipper. The remaining powder was added to the rubber spatula in two portions and mixed roughly. Pour up to the eighth minute of a round shape with a diameter of 80 mm and a depth of 18 mm, baked in an oven at 180 ° C. for about 50 minutes, and in the form of powder on the chocolate cake surface for 2 to 5 minutes immediately after baking 7 g of chocolate A was sprinkled evenly using a tea strainer. The powdered chocolate quickly melted and adhered, and at the same time it was completely melted and covered the entire cake surface. The cake was allowed to cool at room temperature overnight and removed from the mold to obtain a chocolate cake covered with chocolate. This chocolate cake was thin and almost uniformly coated with chocolate, and was excellent in appearance, flavor and texture. In addition, when this chocolate cake was preserve | saved at 20 degreeC, although the external appearance did not change until the 5th day, the bloom whose surface turned white on the 6th day appeared.

Comparative Example 1
Instead of the powdered chocolate A of Example 1, 7 g of the powdered chocolate B was similarly sprinkled evenly. Although the powdery chocolate melted and adhered quickly, it did not spread over the entire cake surface in a completely melted state, and the appearance was a state where the powdered chocolate was sprinkled. The chocolate cake that was allowed to cool overnight and removed from the mold remained in a state in which powdered chocolate was sprinkled on the surface, and was clearly different in appearance from the chocolate cake covered with chocolate.

Comparative Example 2
Instead of the powdered chocolate A of Example 1, 7 g of the powdered chocolate C was similarly sprinkled evenly. The powdered chocolate quickly melted and adhered, and at the same time it was completely melted and covered the entire cake surface. The cake was allowed to cool at room temperature overnight and removed from the mold to obtain a chocolate cake covered with chocolate. The chocolate cake was thin and almost uniformly covered with chocolate and was excellent in appearance, but had an oily texture and poor chocolate flavor.
Table 1 shows the test results of Example 1 and Comparative Examples 1 and 2.

<Table-1>

Example 2
The surface of a commercially available cookie (diameter 50 mm, thickness 5 mm) was uniformly sprinkled with 4 g of powdered chocolate D using a tea strainer. Thereafter, the cookie was put in an oven at 180 ° C. for 3 minutes and then taken out. As a result, the powdered chocolate on the cookie surface was completely melted and coated on the entire cookie surface. This cookie was cooled at about 5 ° C. for 30 minutes, and a cookie having a thin and evenly coated surface with chocolate having a glossy surface was obtained. This cookie was excellent in appearance, flavor and texture. In addition, when this cookie was preserve | saved at 20 degreeC, the glossy external appearance was hold | maintained after 3 months.

Example 3
The powdered chocolate D of Example 2 was replaced with the powdered chocolate E, and the cookies were similarly sprinkled evenly. The cookies were placed in a 180 ° C. oven for 3 minutes and then taken out. The powdered chocolate on the cookie surface was completely melted. With this, the entire cookie surface was covered. This cookie was cooled at about 5 ° C. for 30 minutes, and a cookie having a thin and evenly coated surface with chocolate having a glossy surface was obtained. This cookie was excellent in appearance, flavor and texture. In addition, when this cookie was preserve | saved at 20 degreeC, the glossy external appearance was hold | maintained after 3 months.

Example 4
The powdered chocolate D of Example 2 was replaced with powdered chocolate F, and the cookies were similarly sprinkled evenly. The cookies were placed in a 180 ° C. oven for 5 minutes and then taken out. The powdered chocolate on the cookie surface was completely melted. With this, the entire cookie surface was covered. This cookie was cooled at about 5 ° C. for 30 minutes, and a cookie having a thin and evenly coated surface with chocolate having a glossy surface was obtained. This cookie was excellent in appearance, but the chocolate was poorly melted and the chocolate flavor was poor.
Table 2 shows the test results of Examples 2-3 and Comparative Example 3.

<Table-2>

Example 5
Sprinkle 8 g of granular chocolate G evenly on the spherical top surface of a commercial confectionery bread with a circular dome shape of 8 cm in diameter.
Drying hot air was applied for about 2 minutes to completely dissolve the granular chocolate simultaneously with melting adhesion. The confectionery bread was cooled at about 5 ° C. for 30 minutes to obtain a confectionery bread having a spherical upper surface almost uniformly coated with a glossy chocolate. This confectionery bread was excellent in appearance, flavor and texture.

Example 6
The granular chocolate G of Example 4 is replaced with the flaky chocolate I and placed on the spherical upper surface of the confectionery bread in a uniform manner, and heated and cooled in the same manner, so that the spherical upper surface is almost uniformly coated with the glossy chocolate. A sweet bun was obtained. This confectionery bread was excellent in appearance, flavor and texture.

Example 7
The granular chocolate G of Example 4 is replaced with the shaved chocolate K, and is similarly placed evenly on the spherical upper surface of the confectionery bread, and heated and cooled in the same manner, so that the spherical upper surface is almost uniformly coated with glossy chocolate. A sweet bun was obtained. This confectionery bread was excellent in appearance, flavor and texture.

Comparative Example 3
The granular chocolate G of Example 4 was replaced with the granular chocolate H, and 30 g of the granular chocolate H was similarly placed evenly on the spherical top surface of the confectionery bread, but the granular chocolate was easily spilled from the spherical top surface of the confectionery bread, and evenly placed evenly. It was difficult to place. Although this confectionery bread was heated and cooled in the same manner, the chocolate was melted and adhered on the spherical upper surface, but it was covered with mabala, which was not preferable in appearance.

Comparative Example 4
Although the granular chocolate G of Example 4 was replaced with the flaky chocolate J and 30 g of the flaky chocolate J was similarly placed on the spherical top surface of the confectionery bread, the flaky chocolate was easily spilled from the spherical top surface of the confectionery bread, and evenly It was difficult to place it evenly. Although this confectionery bread was heated and cooled in the same manner, the chocolate was dissolved and adhered on the spherical upper surface, but it was in a state of being covered with mabala, which was not preferable in appearance.
Table 3 shows the test results of Examples 4 to 7 and Comparative Examples 3 to 4.

<Table-3>

The present invention relates to a composite food coated with chocolates, which uses powdery, granular or flake chocolates.

Claims (4)

A composite confectionery surface comprising 40 to 70% by weight of fats and oils selected from a powdery or granular form having a particle diameter of 3 mm or less, a thickness of 2 mm or less, and a flake shape having a side length of 5 mm × 10 mm or less. A method for producing a composite food in which a coating portion is uniformly coated with chocolates, characterized by melting and adhering to the substrate, completely melting, and solidifying by cooling. The method for producing a composite food according to claim 1, wherein the melting point of fats and oils in the chocolate is 30 to 45 ° C. The manufacturing method of the composite food of Claim 1 or Claim 2 in which the fats and oils in chocolate contain 65 weight% or more of non-laurin non-tempering type hard butters in fats and oils. The method for producing a complex food according to any one of claims 1 to 3, wherein the complex food is a confectionery or a bakery product.