JP2012191918A - Hydrous chocolate for confectionery distributable at normal temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hydrous chocolate which is oil-in-water type, such as ganache or fresh cream chocolate, however, has a burning heat resistant shape holding property usable for wrapping fillings, has a low moisture activity level for being distributable at a normal temperature for a long time, achieving both heat resistant shape holding property and normal temperature storage property for a long time.SOLUTION: The hydrous chocolate for confectionery distributable at a normal temperature used for the confectionery which goes through a heating process after wrapping fillings is water-in type emulsion, containing 50 wt.% or more of a chocolate material, 10 wt.% or more of moisture, 10 wt.% or more of cream, and liquid sugar, in which the chocolate material contains 5 wt.% or more of monosaccharide, and a water activity level of containing heat coagulation protein and/or pregelatinized starch is less than 0.7.

Description

The present invention relates to a water-containing chocolate for confectionery distributed at room temperature.

Conventionally, hydrated chocolate called “ganache”, which is a blend of chocolate dough and hydrated foods such as cream and liquor, has been used in centers such as truffles because it melts well and has a soft texture due to its high water content.

Therefore, attempts have been made to wrap hydrated chocolates such as ganache and raw chocolate with a soft mouthfeel into a center for bread, cakes, baked goods, etc., not just for truffle centers. It was.

However, if a soft water-rich chocolate is wrapped in a center of bread, cake, baked confectionery, etc. and baked, the water-containing chocolate at the center will boil and flow out because it does not have heat-resistant shape retention. .

Furthermore, in order to wrap hydrated chocolate in baked confectionery such as cookies and distribute it at room temperature, it must be preserved for a long period of time at room temperature after baking. Cannot be used with.

For example, Patent Document 1 proposes a method for producing an oil-in-water type water-containing chocolate that can be distributed at room temperature for a long period of time, but the water-containing chocolate obtained by this method does not have a heat-resistant shape retention property against baking.
Patent Document 2 proposes a water-containing oil-in-water emulsion that contains insoluble dietary fiber as a water-containing chocolate for a baked confectionery center. In terms of texture, it does not extend to oil-in-water type water-containing chocolate.

Furthermore, in Japan, chocolate blended with chocolate dough and water-containing foods such as cream and liquor is called “raw chocolate” and is called “Chocolate Fair Competition Rules” (established by the National Chocolate Fair Trade Council and certified by the Fair Trade Commission). ) Is specified as a proprietary standard.
Therefore, in order to be referred to as “raw chocolate”, it is necessary to satisfy the prescribed moisture and cream content, and the blending composition is naturally restricted.

For this reason, until now, “raw chocolate” that can be distributed at room temperature is mostly water-in-oil type water-containing chocolate, and there is nothing that extends to oil-in-water type water-containing chocolate in terms of mouth melting and texture.

In addition, there has never been a combination of good heat-resistant shape retention that does not flow out from the center and long-term storage as a normal-temperature confectionery, which is required for applications such as wrapping and baking in cookies. It was.

JP 2001-275570 A JP 2010-88374 A

The object of the present invention is an oil-in-water type “ganache” or “raw chocolate”, but has a heat-resistant shape that can be used for wrapping and has a low moisture activity that enables long-term normal temperature distribution. It is to provide a water-containing chocolate having both a heat-resistant shape retention and a long-term room temperature storage stability.

In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, the present inventors have obtained an oil-in-water emulsion containing 50% by weight or more of chocolate dough, 10% by weight or more of moisture, and 10% by weight or more of cream. The knowledge that the water activity value can be suppressed to less than 0.7 by containing 5% by weight or more of sugar has led to the completion of the hydrated chocolate for room temperature confectionery of the present invention.

That is, the present invention
(1) An oil-in-water emulsion containing 50% by weight or more of chocolate dough, 10% by weight or more of moisture, 10% by weight or more of cream and liquid sugar, and 5% by weight or more of monosaccharide in the chocolate dough Water-containing chocolate for confectionery at room temperature, used for confectionery that undergoes a post-wrapping heating step, characterized in that the water activity value containing a protein and / or pregelatinized starch is less than 0.7,
(2) The cocoa dough containing at least 35% by weight of cacao and / or milk solids and at least 18% by weight of cocoa butter is used for confectionery that has undergone the post-wrapping heating step according to claim 1. Water-containing chocolate for confectionery distributed at room temperature
(3) It is a water-containing chocolate for confectionery at room temperature used in a confectionery that undergoes the post-wrapping heating step according to any one of claims 1 and 2, wherein a plurality of liquid sugars are used as an aqueous phase component.

According to the present invention, while being an oil-in-water type “ganache” or “raw chocolate”, it has a heat resistance and shape retention property that can be used for packaging, and has a low water activity value that enables long-term distribution at room temperature. It is possible to provide a water-containing chocolate that can be maintained and has both heat-resistant shape retention and long-term room temperature storage stability.

Hereinafter, the present invention will be described in detail.

The water-containing chocolate for normal temperature confectionery of the present invention is an oil-in-water emulsion containing 50% by weight or more of chocolate dough. In addition, it contains saccharides, dairy products, other edible oils and fats, fragrances and the like as necessary, and these raw materials are produced through processes such as mixing, refinement, and refining.
In the above raw materials, cocoa butter, cocoa butter substitute fat and the like can be used alone or in combination as fats and oils, and tempering type and non-tempering type can be used as cocoa butter substitute fat.

Although the water-containing chocolate for confectionery of the present invention contains 50% by weight or more of chocolate dough, it is preferable to contain 60% by weight or more of chocolate dough in order to give a richer chocolate flavor.

The chocolate dough contains 5% by weight or more of a monosaccharide, and as the monosaccharide, glucose, fructose, pentose, xylose and the like can be used. Among these, it is preferable to use glucose.
If the monosaccharide in the chocolate dough is less than 5% by weight, it is difficult to keep the water activity value of the oil-in-water emulsion low.

The chocolate dough contains heat-coagulating protein and / or pregelatinized starch, and soy protein, wheat protein, egg white, milk protein, etc. can be used as the heat-coagulating protein. As the pregelatinized starch, pregelatinized corn starch, pregelatinized potato starch, pregelatinized tapioca starch and the like can be used.
The thermocoagulable protein and / or pregelatinized starch is preferably contained in the chocolate dough in an amount of 0.5 to 5% by weight, and can impart good heat-resistant shape retention.

Further, the chocolate dough preferably contains cacao and / or milk solids in an amount of 35% by weight or more and cocoa butter of 18% by weight or more. The total amount of milk, and the milk solid content may include whole milk powder or skim milk powder.

The water-containing chocolate for confectionery of the present invention is an oil-in-water emulsion containing 10% by weight or more of moisture and 10% by weight or more of cream. As the aqueous component in the water-containing chocolate, cream, liquid sugar, liquor, milk, Soy milk, fruit juice, water, etc. can be used. If the water content is less than 10% by weight, it is difficult to obtain an oil-in-water emulsion, and if it greatly exceeds 10% by weight, it is difficult to keep the water activity value low. Therefore, the water content is preferably 15% by weight or less.
Moreover, as liquid sugar, fructose glucose liquid sugar, lactose (lactose), maltose (malt sugar), maltitol, sorbitol, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, isomaltoligosaccharide, nigerooligosaccharide, gentiooligosaccharide, soybean oligosaccharide, Lactosucrose, honey, various starches, and syrups such as starch syrup, which is a partial hydrolyzate thereof, can be used, but it is preferable to use a plurality of liquid sugars, and the water activity value is more stably reduced. It becomes possible to suppress.

The water-containing chocolate for confectionery of the present invention has a feature that the water activity value is suppressed to less than 0.7 by using the above raw materials, and the water activity value is less than 0.7. By this, it becomes possible to clear the request | requirement requested | required of the normal temperature confectionery called long-term storage property at normal temperature.

Furthermore, the water-containing chocolate for confectionery of the present invention may use an emulsifier or the like in addition to the raw materials as described above. In order to obtain a stable quality oil-in-water emulsion, the HLB is 7 or more. It is preferable to use sucrose fatty acid ester, polyglycerin fatty acid ester and the like.

The method for producing the water-containing chocolate for confectionery of the present invention can be produced according to the conventional method for producing water-containing chocolate, for example, the chocolate dough and the aqueous component are mixed and then heated to 30 to 70 ° C., whichever Either or both can be heated and melted at 30 to 70 ° C. and then mixed to obtain an oil-in-water emulsion.
At that time, a gentle stirring method, a stirring method capable of applying a strong shearing force, or a homogenization treatment may be performed. Moreover, a water-containing chocolate can be obtained by sterilization or sterilization before and after the emulsification step or homogenization treatment, and then cooling.

The water-containing chocolate for distribution at room temperature of the present invention obtained as described above is baked heat-resistant shape retention and low moisture activity value that can be distributed at room temperature, so it is wrapped in cookies, pies, donuts, buns, etc. Even if it is used for a confectionery that has undergone a heating process, good heat-resistant shape retention can be maintained without firing the contents by baking and heating.

It does not specifically limit as a method of packaging, It can package according to a conventional method. In the case of a small amount, it may be done manually, but in the case of mass production such as confectionery, it is usually produced continuously using a wrapping machine. The weight ratio of the confectionery dough and the hydrated chocolate is not particularly limited, but it is necessary to wrap the hydrated chocolate so that it does not protrude from the confectionery dough. In order to wrap it so that it does not protrude, it is preferable to make it twice or less by weight of the confectionery dough. Moreover, when there is too little water-containing chocolate with respect to confectionery dough, since the flavor of water-containing chocolate becomes weak, it is preferable to make it 0.1 times or more by weight with respect to confectionery dough.

The method of baking the hydrated chocolate of the present invention after wrapping it in a confectionery dough is not particularly limited, and it can be baked in an oven or the like according to a conventional method. Moreover, when a confectionery dough contains yeast, it is also optional to take a fermentation process before baking according to a conventional method. In addition, when the confectionery dough is for freezing, it is optional to take a freezing and thawing process according to a conventional method.

EXAMPLES Hereinafter, an Example is shown and this invention is demonstrated in detail. In the examples, “%” and “parts” mean weight basis.

(Preparation of chocolate dough)
A chocolate dough for hydrated chocolate was prepared according to a conventional method.
Table 1 shows the composition of each chocolate dough.

Table 1

(Preparation of water-containing chocolate)
With the formulation described in Table 2, the chocolate dough and the aqueous component were put into a mixing container and heated and mixed at 63 to 65 ° C. for 30 minutes to produce an oil-in-water type water-containing chocolate.

Table 2

(Measurement of water activity value)
Each obtained water-containing chocolate was measured on the following conditions using the following apparatuses.
Measuring equipment: AQUA LAB Model Series 3 TE
Measurement conditions: Standard solution for measurement calibration at 20 ± 1.5 ° C: DECAGON Calibration with water activity measuring device standard solution (AW0.760)

Cookie dough was prepared in a conventional manner at a ratio of 40 parts shortening, 30 parts sugar, 10 parts whole egg, 10 parts water, 0.3 part baking soda, and 100 parts soft flour.
The hydrated chocolate was wrapped in cookie dough using a wrapping machine and baked at 200 ° C. for 8 minutes to obtain a normal temperature confectionery. In the manufacturing process of the obtained wrapping cookies, the wrapping suitability and unbaked residue were evaluated (◯: good, ×: unsuitable).

Table 3 shows the results of Examples 1 to 5 and Comparative Examples 1 to 5.

Table 3

Claims (3)

An oil-in-water emulsion containing 50% by weight or more of chocolate dough, 10% by weight or more of moisture, 10% by weight or more of cream and liquid sugar, and containing 5% by weight or more of monosaccharide in the chocolate dough, A water-containing chocolate for confectionery at room temperature used for confectionery that undergoes a post-wrapping heating step, wherein the water activity value containing pregelatinized starch is less than 0.7. The normal temperature circulation used for the confectionery which goes through the post-wrapping heating process according to claim 1, wherein the chocolate-containing dough containing at least 35% by weight of cocoa and / or milk solids and at least 18% by weight of cocoa butter is contained. Water-containing chocolate for confectionery. The water-containing chocolate for normal temperature distribution confectionery used for the confectionery which passes the post-wrapping heating process of Claim 1 or 2 which uses a some liquid sugar for an aqueous phase component.