JP2014045706A - Baked chocolate confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baked chocolate confectionery produced by baking the surface layer of a molded chocolate formed of room temperature-curable chocolate dough, having a moist and soft internal texture inherent to chocolate.SOLUTION: A chocolate dough for manufacturing a baked chocolate confectionery is blended with a saccharose stearate having an HLB of 15 or less.

Description

  The present invention relates to a baked chocolate confectionery obtained by baking a surface layer of a chocolate molded product. Moreover, this invention relates to the manufacturing method of the said baking chocolate confectionery.

  The baked chocolate confectionery is a confectionery manufactured by baking the surface layer of chocolate, and is characterized by having a light texture and a fragrant flavor when put in the mouth while being chocolate.

  As such a baked chocolate confectionery, Patent Document 1 discloses a baked chocolate confectionery obtained by forming a room temperature curable chocolate dough into a predetermined shape and baking it, and the chocolate dough has a degree of polymerization of glycerin of 2. A baked chocolate confectionery characterized by containing ~ 3 polyglycerol unsaturated fatty acid esters is described. In addition, this document contains a polyglycerin unsaturated fatty acid ester having a degree of polymerization of glycerin of 2 to 3, so that even if baked, the inside is a baked chocolate whose original soft and smooth texture is maintained. It is described that confectionery can be obtained.

  Patent Document 2 describes chocolates containing sucrose fatty acid esters of HLB1 or less. In the same document, the chocolate is integrated with bread or the like, heated to 140 to 150 ° C. for 5 to 10 minutes, and then cooled to room temperature, so that the surface of the chocolate is cured as a film is stretched. It is described that chocolate-coated confectionery can be obtained in which the inside of the chocolates retains the softness before heating despite being not attached to the chocolate.

Japanese Patent No. 4825702 JP-A-63-192344

  Since the chocolate surface layer is sufficiently baked and cured, the baked chocolate confectionery can be pinched with fingers and can be easily carried to the mouth while maintaining its shape. Moreover, since the surface layer of chocolate is sufficiently baked, a fresh texture and a fragrant flavor at the beginning of eating can be realized.

  However, when baking the baked chocolate confectionery under the high temperature condition (temperature higher than 150 ° C.) that achieves the above-mentioned purpose, thermal denaturation occurs even from the surface layer to the center of the chocolate molded product, and in the center of the molded product. There is a problem that the original softness, smoothness and moist feeling of chocolate are impaired.

The chocolate confectionery using the polyglycerol unsaturated fatty acid ester having a polymerization degree of glycerol of 2 to 3 described in Patent Document 1 does not cause dripping even when baked, and maintains the shape of the chocolate molded product, and the inside is chocolate. Although the original soft and smooth texture was maintained, there has been a demand for a means for realizing the gap between the light texture of the surface layer by baking and the moist and soft texture of the inside more remarkably.
Moreover, the polyglycerin unsaturated fatty acid ester was not sufficiently good in terms of flavor.

  The chocolates described in Patent Document 2 are covered with a support such as bread or rice crackers, and are not so-called baked chocolate confectionery that is baked while maintaining the shape of the chocolate basically. That is, the chocolates described in this document heat chocolate at a relatively low temperature (140 to 150 ° C.), and internal heat denaturation is not a problem in the first place.

Under such circumstances, there has been a demand for means that can achieve the texture of the surface layer as a baked chocolate confectionery and the overall moldability, while making the texture of the inside soft and soft. More specifically, there has been a demand for means for realizing a gap between the crisp texture of the surface layer by baking and the moist and soft texture of the inside. In addition, there has been a demand for means for improving the flavor when eating baked chocolate confectionery.
That is, the present invention provides a technique for making the texture inside the baked chocolate confectionery obtained by baking the surface layer of a chocolate molded product made of a room temperature curable chocolate dough, making the texture inside the chocolate moist and soft. Furthermore, it is an object to provide a technique for improving the flavor of the obtained baked chocolate confectionery.

  In other words, the present invention is a baked chocolate confectionery obtained by baking a surface layer of a chocolate molded article made of a room temperature-curable chocolate dough, by selectively baking the surface layer of the chocolate molded article, An object of the present invention is to provide a product having a moist and soft texture and flavor inherent to chocolate while having a light texture, fragrant flavor, and moldability of the surface layer.

This invention which solves the said subject is a baking chocolate confectionery obtained by baking the surface layer of the chocolate molded product which consists of normal temperature curable chocolate dough, Comprising: The said chocolate dough contains sucrose stearate ester below HLB15 It is the baking chocolate confectionery characterized by doing.
Although such a baked chocolate confectionery has a surface layer baked, the inside has a moist and soft texture inherent in chocolate, and a good flavor inherent in chocolate. You can fully enjoy the gap.

In a preferred form of the invention, the HLB of the sucrose stearate is greater than 1 or even 3-7.
By using such an HLB sucrose stearate ester, the inside of the baked chocolate confectionery can have a softer texture.

In a preferred embodiment of the present invention, the chocolate dough contains 0.05 to 5% by mass of the sucrose stearate.
By setting the content of sucrose stearate within this range, both excellent internal texture and excellent flavor can be achieved.

In the preferable form of this invention, the said chocolate dough contains 0.2-5 mass% of fats and oils with a raise melting | fusing point of 35 degreeC or more further.
By further containing such fats and oils in the chocolate dough, sagging of the dough can be suppressed during baking. As a result, it becomes a baked chocolate confectionery with the surface layer selectively baked while maintaining the shape of the chocolate molded product, so that the texture and flavor due to baking of the confectionery surface layer and the gap between the texture and flavor inside can be felt more clearly Can do.

In a preferred embodiment of the present invention, the chocolate dough does not contain bubbles.
Moreover, it is preferable that the chocolate dough contains no reducing sugar or milk protein.
By setting it as such a structure, it becomes possible to make an internal food texture softer.

  Further, the present invention for solving the above-mentioned problems is characterized in that a room temperature-curable chocolate dough containing a sucrose stearate of HLB 15 or less is formed into a predetermined shape, and the surface layer of the obtained chocolate molded product is fired. It is a manufacturing method of the baking chocolate confectionery to do.

  According to the present invention, there is provided a baked chocolate confectionery that has a moist and soft texture inherent in chocolate and a good flavor inherent in chocolate even though the surface layer is sufficiently baked.

  In the present invention, chocolate is not limited by the provisions of regulations and laws and regulations, and it means all fats and oils processed foods using cacao mass, cocoa, cocoa butter, cocoa butter substitute fat and the like. In addition, as chocolate dough, for example, pure chocolate dough, semi-chocolate dough, milk chocolate dough, semi-milk chocolate dough, pure milk chocolate dough, white chocolate dough, and other commonly used chocolate doughs should be adopted. Can do.

  Such a chocolate dough can be produced using cacao mass and / or cocoa, sugar, powdered milk, emulsifier, cocoa butter and / or cocoa butter substitute fat, fragrance and the like used in ordinary chocolate as main ingredients.

  As the saccharide, for example, a mixture of sugar and other saccharides such as trehalose, sugar alcohol, or the like is preferably used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain a reducing sugar such as lactose.

  As milk powder, for example, whole milk powder, skim milk powder, etc. can be used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable to reduce the content of milk protein as much as possible, and it is more preferable not to contain milk protein.

  As cocoa butter and / or cocoa butter substitute fat, non-tempering type fat and oil such as hard butter made from palm oil, palm oil and palm kernel oil, trans hard hard butter made from elaidic acid, cocoa butter, etc. Tempering type fats and oils can be used. In addition, in order to suppress dripping at the time of baking of chocolate dough, it is preferable that the chocolate dough used by this invention contains 0.2-5 mass% of fats and oils with a raise melting | fusing point of 35 degreeC or more, and the said raise melting | fusing point is 35 degreeC or more. More preferably, the fat is a saturated fatty acid triglyceride.

The present invention is characterized in that the chocolate dough contains a sucrose stearate of HLB 15 or less.
The HLB of sucrose stearate is preferably greater than 1 and more preferably 3-7.
By using such an HLB sucrose stearate, the inside becomes soft and moist even when the surface layer of the chocolate molded product is sufficiently baked. Moreover, such a sucrose stearate does not impair the natural flavor of chocolate.
The sucrose stearate can be contained as an emulsifier in the chocolate dough.

  The sucrose stearate is preferably added to the chocolate dough in an amount of 0.05 to 5% by mass, more preferably 0.1 to 1% by mass, and 0.3 to 0.7% by mass. It is more preferable.

  The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain bubbles.

  In the chocolate dough, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips, chocolate chips, dried fruits, or Ingredients such as marshmallows may be included.

  For example, mold forming the chocolate dough prepared in a mold, extrusion forming by extruding into a predetermined shape from a die of an extruder, cutting steel, and dropping the chocolate dough directly onto a steel belt to solidify the steel It is molded into a predetermined shape by a method such as belt molding.

  In this case, in order to maintain a soft and smooth texture after baking, it is preferable that the minimum diameter of the molded product is 0.5 cm or more, preferably 1.0 to 2.5 cm.

  Furthermore, in a preferred embodiment of the present invention, prior to baking the chocolate molded product thus obtained, the molded product is subjected to an atmosphere having a relative humidity of 50 to 70% and a temperature of 15 to 30 ° C., preferably the humidity and temperature described above. It is preferable to place in a room where the humidity and temperature are adjusted so as to be within the range, and leave for one hour or longer, and then perform baking. According to this, sagging during firing can be more effectively prevented.

  Furthermore, in order to suppress sagging due to baking and to give a soft and smooth texture after baking, baking may be performed after powdered sugar is applied to the surface of the chocolate molded product. The powdered sugar used preferably has a particle size of 50 mesh pass, and more preferably 100 mesh pass. In this case, the application amount of powdered sugar is preferably 1 to 5% by mass with respect to the chocolate dough. Moreover, it is preferable that melting | fusing point of powdered sugar is 150 degrees C or less. By this powdered sugar treatment process, a baked chocolate having a transparent and crisp appearance is obtained. Preferable powdered sugar includes, for example, hydrous maltose, hydrous trehalose or glucose. As a result, a film in which powdered sugar is melted is formed on the baked chocolate surface, and the soft texture inside the chocolate can be more effectively maintained.

  Firing can be performed using, for example, an oven, a gas burner, a microwave oven, an electric heater (toaster), or the like, and an oven is particularly preferably used. The baking temperature may be a temperature at which only the chocolate surface layer is sufficiently baked, but is usually a temperature higher than 150 ° C. Moreover, Preferably it is 170 degreeC or more, More preferably, it is 200 degreeC or more. Although the upper limit of the firing temperature is not particularly limited, for example, about 500 ° C., preferably about 300 ° C. can be mentioned. The baking time can also be adjusted so that only the surface layer of the chocolate is sufficiently baked, but is generally within 5 minutes. For example, in a temperature range of 160 ° C. to 170 ° C., about 5 minutes, in a temperature range of 180-200 ° C., about 3-5 minutes, in a temperature range of 210-250 ° C., about 2-4 minutes, 260-300 In the temperature range of ° C., about 1 to 3 minutes, and in the temperature range of 310 to 500 ° C., about 5 seconds to 1 minute can be mentioned. By baking under such conditions, the surface has a moderately hard texture, the inside has a moist and smooth mouth melt, and a baked confectionery with a better maintained chocolate flavor is obtained. be able to.

  The baking chocolate confectionery of this invention can be obtained by performing forced cooling by standing cooling or ventilation after baking of a chocolate molded product.

Test Example 1 (Comparison of emulsifiers for improving texture)
Based on 5 parts by mass of cacao mass, 10 parts by mass of cocoa powder, 25 parts by mass of sugar, 10 parts by mass of lactose, 10 parts by mass of whole milk powder, 10 parts by mass of skim milk powder, 30 parts by mass of vegetable oil and fat, and 0.3 parts by mass of lecithin, The emulsifier (unit: parts by weight) shown in Table 1 below was added thereto, the above raw materials were mixed according to a conventional method, refined to a particle size of 25 μm, and then conched to prepare a chocolate dough.

  The chocolate dough was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then removed from the mold and placed in an oven and baked at 200 ° C. for 5 minutes.

About this baking chocolate confectionery, the softness of the food texture inside chocolate, and flavor were evaluated by 10 panelists according to the following criteria. Table 1 shows the most frequently evaluated results. In the evaluation of one product, ◎ and x did not coexist.
[Softness of the center]
◎: The texture is sufficiently soft ○: The texture is soft ×: The texture is hard [flavor]
A: No nasty nasty odor O: Almost no nasty nasty odor X: Nasty nasty odor

The manufactured confectionery retained the shape of the molded product before baking, and formed a body as a baked chocolate candy without being deformed even if it was gripped by hand.
Moreover, as Table 1 shows, sample No.2-9 which added the sucrose stearate whose HLB is 15 or less as an emulsifier has the soft texture of chocolate inside compared with another sample. It was maintained well and the flavor was also good.
Among them, sample Nos. 4 to 6 to which sucrose stearate having an HLB of 3 to 7 was added had exceptionally soft texture inside the chocolate.
On the other hand, even in the same sucrose fatty acid ester, sample No. 1 to which sucrose palmitate or sucrose oleate was added. 10 and no. No. 11 had a hard texture inside the chocolate.
From this, it was found that by using sucrose stearic acid having an HLB of 15 or less, a baked chocolate having a soft and smooth chocolate inside can be produced. In particular, it was found that by using sucrose stearic acid having an HLB of 3 to 7, a baked chocolate having a very soft and smooth chocolate inside can be produced.

Test Example 2 (Consideration of relationship between firing conditions and emulsifier)
Based on 5 parts by mass of cacao mass, 10 parts by mass of cocoa powder, 25 parts by mass of sugar, 10 parts by mass of lactose, 10 parts by mass of whole milk powder, 10 parts by mass of skim milk powder, 30 parts by mass of vegetable oil and fat, and 0.3 parts by mass of lecithin, 0.5 parts by weight of the emulsifier shown in Table 2 below was added thereto, the above raw materials were mixed according to a conventional method, refined to a particle size of 25 μm, and then conched to prepare a chocolate dough.

  This chocolate dough was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then taken out of the mold, placed in an oven, and baked under the conditions shown in Table 2.

About this baked chocolate confectionery, the softness of the texture inside chocolate and the state of surface hardening were evaluated according to the following criteria by 10 panelists. Table 2 shows the most frequently evaluated results. In the evaluation of one product, ◎ and x did not coexist.
[Softness of the center]
◎: Texture is sufficiently soft ○: Texture is soft ×: Texture is hard [surface hardening]
◎: Can be easily gripped while maintaining the shape of the entire confectionery ○: Can be gripped somehow while maintaining the shape of the entire confectionery ×: Cannot be gripped while maintaining the shape of the entire confectionery

As shown in Table 2, when the baking temperature was 150 ° C., surface hardening had occurred, but the shape of the entire confectionery could not be held and the body as a baked chocolate confectionery was not formed. .
On the other hand, those having a baking temperature of 170 ° C. or higher can be easily gripped while maintaining the shape of the entire confectionery, and formed a body as a baked chocolate confectionery. And No. containing sucrose stearate ester. About 18-20, the center was so soft that it melted, and it felt a gap between the crunchy texture of the surface layer and the original smooth texture of chocolate. In particular, no. For No. 19, the gap was large and the palatability was extremely excellent.
From this, in the baked chocolate confectionery obtained by baking the surface at a temperature higher than about 150 ° C., by adding the sucrose stearate, only the surface layer is cured by baking while maintaining the internal texture soft and smooth. I found out that Moreover, it turned out that about 3-7 HLB of a sucrose stearate ester is preferable.

  The present invention can be used in the manufacture of baked chocolate confectionery.

Claims (12)

  A baked chocolate confectionery obtained by baking a surface layer of a chocolate molded article made of a room temperature-curable chocolate dough, wherein the chocolate dough contains a sucrose stearate of HLB 15 or less. .   The baked chocolate confectionery according to claim 1, wherein the sucrose stearate has an HLB of greater than 1.   The baked chocolate confectionery according to claim 2, wherein the sucrose stearate has an HLB of 3 to 7.   The baked chocolate confectionery according to any one of claims 1 to 3, wherein the chocolate dough contains 0.05 to 5 mass% of the sucrose stearate.   The baked chocolate confectionery according to any one of claims 1 to 4, wherein the chocolate dough further contains 0.2 to 5% by mass of an oil having a rising melting point of 35 ° C or higher.   The baked chocolate confectionery according to any one of claims 1 to 5, wherein the chocolate dough contains no bubbles.   The baked chocolate confectionery according to any one of claims 1 to 6, wherein the chocolate dough contains no reducing sugar.   The baked chocolate confectionery according to any one of claims 1 to 7, wherein the chocolate dough does not contain milk protein.   A method for producing a baked chocolate confectionery, comprising molding a room temperature-curable chocolate dough containing a sucrose stearate of HLB 15 or less into a predetermined shape, and baking the surface layer of the obtained chocolate molded product.   The manufacturing method of the baking chocolate confectionery of Claim 9 whose HLB of the said sucrose stearate is larger than one.   The manufacturing method of the baking chocolate confectionery of Claim 10 whose HLB of the said sucrose stearate is 3-7.   The baked chocolate confectionery manufactured by the manufacturing method of the baked chocolate confectionery in any one of Claims 9-11.