JP2014131505A - Confectionery comprising chocolate and production method of the same - Google Patents
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Description
本発明は、チョコレート生地を所定形状に成形した後、焼成をする際の型崩れを防止するようにしたチョコレートを含んでなる菓子及びその製造方法に関する。 The present invention relates to a confectionery comprising chocolate and a method for producing the same, wherein the chocolate dough is prevented from being deformed when it is baked after being formed into a predetermined shape.
焼成チョコレートは、少なくとも表面が焼成によって硬化しているため、手指等を汚さずに食べることができ、焼成による特有の風味も付加されているという特徴がある。 Since the baked chocolate is hardened at least on the surface by baking, it can be eaten without soiling fingers and the like, and has a characteristic that a characteristic flavor by baking is also added.
しかしながら、チョコレート生地を焼成する際、所定形状に成形したチョコレート生地が焼きダレを生じ易く、型崩れを起こすため、焼成後の製品形状を一定に保つことが難しいという問題があった。 However, when the chocolate dough is baked, the chocolate dough formed into a predetermined shape is likely to be baked and loses its shape, which makes it difficult to keep the product shape after baking constant.
このため、従来から、焼成の際の焼きダレによる製品の型崩れを防止する焼成チョコレートの製造方法が開発されていた。 For this reason, conventionally, the manufacturing method of the baking chocolate which prevents the shape loss of the product by baking sagging at the time of baking was developed.
そこで、上記のような焼成チョコレートの型崩れを防止する従来の製造方法として、以下の特許文献を参照する。 Then, the following patent documents are referred as a conventional manufacturing method which prevents the above-mentioned baking chocolate shape loss.
特許文献１に記載されている発明は、「焼き菓子の製造方法」であり、原料となるチョコレート生地中に含まれる固形物の粒子を１２〜１８μｍとなるように調整することにより、焼成時の焼きダレによる型崩れを防止するようにしたものである。なお、この発明において、固形物とは、チョコレート生地の原料として用いられるカカオマス、ココア、糖類、粉乳等である。 The invention described in Patent Document 1 is a “process for producing baked confectionery”, and by adjusting the solid particles contained in the chocolate dough as a raw material to be 12 to 18 μm, This is designed to prevent the loss of shape due to sagging. In addition, in this invention, solid substance is cacao mass, cocoa, saccharides, milk powder, etc. which are used as a raw material of chocolate dough.
また、特許文献２に記載されている発明は、「焼成チョコレート菓子及び焼成チョコレート菓子の製造方法」であり、チョコレート生地にグリセリンの重合度が２〜３のポリグリセリン不飽和脂肪酸エステルを含有させるというように、チョコレート生地に特定乳化剤を含有させることによって焼成時の焼きダレを防止するようにしたものである。 Moreover, the invention described in Patent Document 2 is “a method for producing a baked chocolate confectionery and a baked chocolate confectionery”, and the chocolate dough contains a polyglycerol unsaturated fatty acid ester having a polymerization degree of glycerin of 2 to 3. As described above, by adding a specific emulsifier to the chocolate dough, sagging during baking is prevented.
さらに、上記の特許文献のほかにも、チョコレート生地に気泡を含有させた状態で成形し、焼成するようにした従来例も存在する。しかしながら、いずれにしても、チョコレート生地中に何らかの物質や気泡等を含有させる方法であり、そのための含有物の調達や含有量の調整等に手間を要するものであった。 Furthermore, in addition to the above-mentioned patent documents, there is a conventional example in which the chocolate dough is molded and baked in a state of containing bubbles. However, in any case, this is a method of incorporating some substance or bubbles in the chocolate dough, and it takes time to procure the content and adjust the content.
本発明は、上記の事情に鑑みてなされたものであり、保型性に優れたチョコレートを安価且つ容易に製造することができるチョコレートを含んでなる菓子及びその製造方法を提供することを目的とする。なお、本発明において、チョコレートとは、法規上の制約を受けるものではなく、準チョコレート、チョコレート菓子、準チョコレート菓子等のチョコレート様の物性を持つ油脂加工品を含むものである。 This invention is made | formed in view of said situation, It aims at providing the confectionery which contains the chocolate which can manufacture the chocolate excellent in shape retention property cheaply and easily, and its manufacturing method. To do. In addition, in this invention, chocolate does not receive restrictions by law, but includes fats and oils processed goods with chocolate-like physical properties, such as semi-chocolate, chocolate confectionery, and semi-chocolate confectionery.
上記の問題を解決するために、本発明における請求項１のチョコレートを含んでなる菓子の製造方法は、チョコレート生地を所定形状に成形する成形工程と、前記成形工程において成形した前記チョコレート生地を油脂吸収性材料に接触させて載置した状態で焼成する焼成工程と、を備えることを特徴とする。 In order to solve the above problems, a method for producing a confectionery comprising chocolate according to claim 1 of the present invention comprises a molding step of molding a chocolate dough into a predetermined shape, and the chocolate dough molded in the molding step is oily. And a firing step of firing in a state of being placed in contact with the absorbent material.
また、本発明における請求項２のチョコレートを含んでなる菓子の製造方法は、前記油脂吸収性材料が、濾紙或いはペーパータオルのような油脂を吸収し易い紙又は網目状のメッシュシートからなることを特徴とする。 Moreover, the manufacturing method of the confectionery which comprises the chocolate of Claim 2 in this invention WHEREIN: The said fat and oil absorptive material consists of paper or a mesh-like mesh sheet which is easy to absorb fats and oils, such as a filter paper or a paper towel. And
そして、本発明における請求項３のチョコレートを含んでなる菓子の製造方法は、成形工程において、前記チョコレート生地に具材または芯材を入れた状態にすることを特徴とする。 And the manufacturing method of the confectionery which comprises the chocolate of Claim 3 in this invention makes it the state which put the ingredient or the core material in the said chocolate dough in a formation process, It is characterized by the above-mentioned.
また、本発明における請求項４のチョコレートを含んでなる菓子の製造方法は、成形工程の後、焼成工程の前に、成形工程において成形したチョコレート生地に具材をトッピングするトッピング工程をさらに備えることを特徴とする。 Moreover, the manufacturing method of the confectionery which comprises the chocolate of Claim 4 in this invention is further equipped with the topping process which tops an ingredient on the chocolate dough shape | molded in the formation process after a formation process and before a baking process. It is characterized by.
さらに、本発明における請求項４のチョコレートを含んでなる菓子は、所定形状に成形したチョコレート生地を油脂吸収性材料に接触させて載置した状態で焼成することにより、加熱によって融かされたチョコレート生地中の油脂が油脂吸収性材料に吸収されたことによって油脂の含有量を少なくしたことで保型性を保つようにしたことを特徴とする。 Furthermore, the confectionery comprising the chocolate according to claim 4 in the present invention is a chocolate melted by heating by baking the chocolate dough molded into a predetermined shape in contact with the oil-absorbing material and placing it. The oil and fat in the dough is absorbed by the oil and fat absorbing material, and thus the content of the fat and oil is reduced to maintain the shape retention.
本発明のチョコレートを含んでなる菓子の製造方法によれば、加熱によって融かされたチョコレート生地中の油脂が油脂吸収性材料に吸収され、チョコレート生地中の油分が減少することによってチョコレートの流動性が少なくなり、その結果、焼成後のチョコレートの保型性を保つことが可能となる。 According to the method for producing a confectionery comprising the chocolate of the present invention, the fat and oil in the chocolate dough melted by heating is absorbed by the fat and oil absorbent material, and the oil content in the chocolate dough is reduced to reduce the fluidity of the chocolate. As a result, it becomes possible to maintain the shape retention of the chocolate after baking.
また、上記のように焼成されたチョコレートを含んでなる菓子は、表面が熱変形して保型され、食感がカリッとしたチョコレートを含んでなる菓子となる。 Moreover, the confectionery containing the chocolate baked as described above becomes a confectionery containing chocolate whose surface is thermally deformed and held in shape and has a crunchy texture.
さらに、本発明において、油脂吸収性材料として使用する材料は、濾紙或いはペーパータオルのような油脂を吸収し易い紙又は網目状のメッシュシートのような油脂吸収性に優れたものであれば良い。このため、本発明は、特に高価な材料を使用するものではなく、安価な方法で、保型性に優れたカリッとした食感のチョコレートを含んでなる菓子を得ることが可能となる。 Furthermore, in the present invention, the material used as the oil-absorbing material may be any material that is excellent in oil-absorbing properties such as paper or a mesh mesh sheet that easily absorbs oil such as filter paper or paper towel. For this reason, this invention does not use an especially expensive material, but it becomes possible to obtain the confectionery which contains the chocolate of the crispy texture excellent in shape retention property by the cheap method.
本発明のチョコレートを含んでなる菓子の一例である焼成チョコレートの製造方法について説明する。この製造方法は、チョコレート生地を所定形状に成形する成形工程と、成形工程において成形したチョコレート生地を油脂吸収性材料の上面に接触させて載置した状態で焼成する焼成工程と、を備える。また、本実施形態における製造方法は、成形工程の後、焼成工程の前に、成形工程において成形したチョコレート生地に具材をトッピングするトッピング工程をさらに備える。 The manufacturing method of the baking chocolate which is an example of the confectionery which comprises the chocolate of this invention is demonstrated. This manufacturing method includes a forming step of forming a chocolate dough into a predetermined shape, and a baking step of baking the chocolate dough formed in the forming step in contact with the upper surface of the oil-absorbent material. Moreover, the manufacturing method in this embodiment is further provided with the topping process which tops an ingredient on the chocolate dough shape | molded in the formation process after a formation process and before a baking process.
上記の製造方法に用いる材料としては、テンパリング型油脂を含むチョコレート生地、または、非テンパリング型油脂を含むチョコレート生地を使用する。なお、ココアバターに代表されるテンパリング型油脂を使用した通常の板形状のチョコレート（所謂「板チョコ」）は、焼成後べたつかなくなるまでに長時間を要し、固化後、ブルーム現象を起こしてしまうので、ブルーム現象を防止し、作業効率を良くするためには、非テンパリング型油脂を含有するチョコレート生地を使用するのが望ましい。 As a material used for said manufacturing method, the chocolate dough containing a tempering type fat or oil or the chocolate dough containing a non-tempering type fat is used. In addition, a normal plate-shaped chocolate (so-called “plate chocolate”) using a tempering type fat and oil represented by cocoa butter takes a long time until it becomes non-sticky after baking, and causes a bloom phenomenon after solidification. Therefore, in order to prevent the bloom phenomenon and improve the working efficiency, it is desirable to use a chocolate dough containing non-tempering type fats and oils.
また、非テンパリング型油脂を含有するチョコレート生地の原料成分として、本実施形態では、一例として、重量比で、カカオマス・ココアパウダー８．９６質量％のほか、砂糖類４７．７６質量％、油脂２９．８６質量％、粉乳類１２．９５質量％、乳化剤（レシチン）０．４０質量％、香料０．０７質量％を使用する。なお、チョコレート生地の成分は、これに限定されず、目的に合わせて適宜変更される。 In addition, as an example of a raw material component of chocolate dough containing non-tempering type fats and oils, in the present embodiment, by weight ratio, in addition to cacao mass / cocoa powder 8.96% by mass, sugars 47.76% by mass, fats and oils 29 .86% by mass, milk powder 12.95% by mass, emulsifier (lecithin) 0.40% by mass, and fragrance 0.07% by mass are used. In addition, the component of chocolate dough is not limited to this, It changes suitably according to the objective.
そして、成形工程においては、上記したような成分を有するチョコレート生地をモールド成形等により所定形状に成形する。このチョコレート生地の所定形状としては、後述するサイコロのような四角形立方体、又は数ミリメートルの厚さを有する長方形板形状の他、口の中に入れて食べ易い適度の大きさを有する形状であれば特に限定されるものではない。 In the molding step, the chocolate dough having the components as described above is molded into a predetermined shape by molding or the like. As a predetermined shape of this chocolate dough, in addition to a rectangular cube such as a dice described later, or a rectangular plate shape having a thickness of several millimeters, as long as it is a shape having an appropriate size that can be eaten in the mouth It is not particularly limited.
なお、本発明のチョコレートを含んでなる菓子は、チョコレートのみからなる菓子に限られず、チョコレートの内部に、具材や芯材を有する菓子も含まれる。このような内部に具材や芯材を有する菓子を製造する際には、成形工程において、具材または芯材をチョコレート生地で包むようにモールド成形等を行い、チョコレート生地を所定形状に成形してもよいし、具材または芯材に加熱融解させたチョコレート生地をかけることで、チョコレート生地を所定形状に成形してもよい。成形後において、具材または芯材は、その全体がチョコレート生地に入っていてもよいし、一部のみがチョコレート生地に入っていてもよい。 In addition, the confectionery which contains the chocolate of this invention is not restricted to the confectionery which consists only of chocolate, The confectionery which has an ingredient and a core material in the inside of chocolate is also included. When manufacturing a confectionery having ingredients and a core material in such an interior, in the molding process, molding or the like is performed so as to wrap the ingredients or the core material with chocolate dough, and the chocolate dough is formed into a predetermined shape. Alternatively, the chocolate dough may be formed into a predetermined shape by applying a chocolate dough heated and melted to the ingredients or the core material. After the molding, the ingredients or the core material may be entirely contained in the chocolate dough, or only a part may be contained in the chocolate dough.
また、具材としては、固形状または半固形状の食材、例えば、アーモンド等のナッツ類、パフ、および、レーズン等のドライフルーツ類等を使用することができ、芯材としては、例えば、食べる際に持手となる棒や人形等の景品を使用することができる。 Moreover, as ingredients, solid or semi-solid foods such as nuts such as almonds, dried fruits such as puffs and raisins can be used. Gifts such as sticks and dolls can be used.
トッピング工程においては、上記した具材を成形工程において成形したチョコレート生地にトッピングする。なお、このトッピング工程は、目的の菓子を製造するために必要なければ省略してもよい。 In the topping step, the above ingredients are topped on the chocolate dough formed in the forming step. This topping step may be omitted if it is not necessary for producing the desired confectionery.
そして、焼成工程においてチョコレート生地の焼成に使用する装置としては、一般的な製菓製パン焼成用固定釜を用いる。ただし、この焼成用の装置は、このような製菓製パン焼成用固定釜に限定されるものではなく、他のチョコレート製品を加熱加工することができる装置であれば良い。 And as a device used for baking chocolate dough in a baking process, a general confectionery bread baking fixed pot is used. However, this baking apparatus is not limited to such a fixed baking pot for confectionery bread baking, and any apparatus capable of heat-processing other chocolate products may be used.
また、本実施形態では、油脂吸収性材料を敷き、その上面に接触状態で、所定形状に成形したチョコレート生地を載置した状態とする。この油脂吸収性材料としては、濾紙或いはペーパータオルのような油脂を吸収し易い紙又は網目状のメッシュシートからなるシート材を使用する。なお、油脂吸収性材料は、上記したシート材に限られず、油脂を吸収し易い、または、落としやすいものであればよく、例えば、台やブロック等であってもよい。 Moreover, in this embodiment, it is set as the state which spread | dispersed the fat-and-oil absorption material and put the chocolate dough shape | molded by the predetermined shape in the contact state on the upper surface. As this oil-absorbing material, a sheet material made of paper or a mesh-like mesh sheet that easily absorbs oil and fat such as filter paper or paper towel is used. The oil-absorbing material is not limited to the above-described sheet material, and may be any material that can easily absorb or remove oil and may be, for example, a table or a block.
さらに、本実施形態における焼成条件としては、上記の製菓製パン焼成用固定釜のような焼成室内の温度を１６０〜１７０℃に加熱した状態において、８〜１０分間、焼成するものとする。なお、焼成室内の温度と焼成の時間は、チョコレート生地の成分や、具材または芯材の種類、菓子の大きさ、菓子に含まれるチョコレート生地の量等に応じて適宜変更される。 Furthermore, as baking conditions in this embodiment, it shall bake for 8 to 10 minutes in the state which heated the temperature in a baking chamber like the said fixed pot for baking bread baking of said confectionery to 160-170 degreeC. The temperature in the baking chamber and the baking time are appropriately changed according to the components of the chocolate dough, the type of ingredients or core material, the size of the confectionery, the amount of chocolate dough contained in the confectionery, and the like.
このような本実施形態の焼成チョコレートの製造方法は、上記の条件で、チョコレート生地を焼成することにより、加熱によってチョコレート生地中の油脂が融かされ、油脂吸収性材料に吸収される。その結果、チョコレート生地中の油分が減少することによってチョコレートの流動性が少なくなり、保型性を保つことが可能となる。 In such a method for producing a baked chocolate according to this embodiment, by burning the chocolate dough under the above conditions, the fats and oils in the chocolate dough are melted by heating and absorbed by the fat and oil absorbing material. As a result, the oil content in the chocolate dough is reduced, so that the fluidity of the chocolate is reduced, and the shape retention can be maintained.
ちなみに、通常の焼き菓子の製造方法は、鉄板に直接載置し、又は焦げ付き防止のためのワックスペーパーを敷いて焼成するものである。このような従来の製造方法に比較すると、本実施形態の焼成工程における焼成の前後で、チョコレートの重量が減少する。例えば、一実施例においては、焼成工程における焼成の前後で、チョコレートの重量が１０％程度減少していた。これは、固まっていたチョコレート生地中の油脂が焼成によって加熱されることにより融かされ、油脂吸収性材料として用いた紙等に吸収され、或いはメッシュシート等を通して下方に落ちて油脂の含有量が減少することにより、チョコレートの流動性が減少し、表面が熱変性して保型され、食感がカリッとしたものになるものと思われる。 By the way, the usual method for producing baked confectionery is to place directly on an iron plate, or to lay and bake wax paper for preventing burning. Compared to such a conventional manufacturing method, the weight of chocolate is reduced before and after baking in the baking step of the present embodiment. For example, in one embodiment, the weight of chocolate was reduced by about 10% before and after baking in the baking process. This is because the fats and oils in the hardened chocolate dough are melted by being heated by baking, absorbed into the paper used as the fat and oil absorbing material, or fall down through the mesh sheet etc. By decreasing, it seems that the fluidity | liquidity of chocolate decreases, the surface is heat-denatured and shape-retained, and the texture becomes crunchy.
次に、上記の製造方法で得られた本実施例の焼成チョコレートと従来の製造方法で得られた焼成チョコレートとを比較する。なお、下記の図１(ａ)(ｂ)、及び図２(ａ)(ｂ)は、実際の実験の結果を写した写真を図示したものである。 Next, the baked chocolate of the present Example obtained by the above manufacturing method and the baked chocolate obtained by the conventional manufacturing method are compared. In addition, the following FIG. 1 (a) (b) and FIG. 2 (a) (b) show the photograph which copied the result of the actual experiment.
図１(ａ)は、油脂吸収性材料としてペーパータオル１を使用し、このペーパータオル１の上面にサイコロのような四角形立方体に成形したチョコレート生地２を載置して焼成したものである。この焼成条件は、上記のように、製菓製パン焼成用固定釜の加熱温度を１６０〜１７０℃にして、８〜１０分間、焼成したものである。 FIG. 1A shows a case where a paper towel 1 is used as an oil-absorbing material, and a chocolate dough 2 formed into a square cube such as a dice is placed on the upper surface of the paper towel 1 and baked. As described above, the baking conditions are those for baking for 8 to 10 minutes with the heating temperature of the confectionery bread baking fixed kettle set at 160 to 170 ° C.
このような条件下で焼成した焼成チョコレート３は、図１(ａ)に示すように、元の形状からやや変形しているものの、焼きダレを起こして型崩れしたとは云い難い程度の変形であって、元の四角形立方体をほぼ保った保型性を有している。また、この場合、焼成後のチョコレート３の表面全体は滑らかな面を保つことができた。なお、図３は上記の図１（ａ）に対応する参考写真であり、本発明の製造方法を用いて四角形立方体のチョコレート生地を焼成した場合の保型状態の一例を示す。 As shown in FIG. 1 (a), the baked chocolate 3 baked under such conditions is slightly deformed from the original shape, but it is difficult to say that it has been deformed due to sag. Therefore, it has a shape-retaining property that substantially keeps the original rectangular cube. In this case, the entire surface of the chocolate 3 after baking was able to keep a smooth surface. In addition, FIG. 3 is a reference photograph corresponding to the above-described FIG. 1 (a), and shows an example of a shape-retaining state when a rectangular cubic chocolate dough is baked using the manufacturing method of the present invention.
これに対して、図１(ｂ)は、従来の方法で製造したものであり、焼成前のサイコロのような四角形立方体のチョコレート生地２を吸油性のないワックスペーパー４の上面に載置して、図１(ａ)と同様の条件である製菓製パン焼成用固定釜の加熱温度を１６０〜１７０℃にして、８〜１０分間焼成したものである。その結果、焼成後のチョコレート５の形状は、元の状態から相当崩れたものとなって、保型性は厳しい結果となった。また、この場合、焼成後のチョコレート５の表面全体は荒れた凹凸形状になった。なお、図４は上記の図１（ｂ）に対応する参考写真であり、従来の製造方法を用いて四角形立方体のチョコレート生地を焼成した場合の保型状態の一例を示す。 On the other hand, FIG. 1 (b) is manufactured by a conventional method, and a rectangular cubic chocolate dough 2 like a dice before baking is placed on the upper surface of a non-oil-absorbing wax paper 4. The baking temperature is 160 to 170 ° C. and the baking temperature is 160 to 170 ° C. under the same conditions as in FIG. As a result, the shape of the chocolate 5 after baking was considerably collapsed from the original state, and the shape retention was severe. Moreover, in this case, the entire surface of the chocolate 5 after baking became a rough uneven shape. FIG. 4 is a reference photograph corresponding to FIG. 1B, and shows an example of a shape-retaining state when a rectangular cubic chocolate dough is baked using a conventional manufacturing method.
さらに、図２(ａ)は、上記の図１(ａ)の場合と同様に、ペーパータオル１のような油脂吸収性材料を使用し、このペーパータオル１の上面に数ミリメートル厚さの長方形板形状のチョコレート生地６を載置して焼成したものである。この焼成条件も同様に、製菓製パン焼成用固定釜の加熱温度を１６０〜１７０℃にして、８〜１０分間、焼成したものである。 Further, FIG. 2 (a) uses an oil-absorbing material such as a paper towel 1 as in the case of FIG. 1 (a), and has a rectangular plate shape with a thickness of several millimeters on the upper surface of the paper towel 1. The chocolate dough 6 is placed and baked. Similarly, the baking conditions are those for baking for 8 to 10 minutes at a heating temperature of 160 to 170 ° C. for the fixed pot for baking bread made from confectionery.
このような条件下で焼成した焼成チョコレート７は、図２(ａ)に示すように、長方形板形状の角が取れた形状となって元の形状からやや変形しているものの、元の長方形板形状に近似した保型性を有している。また、この場合、焼成後のチョコレート５の表面全体は滑らかな面を保つことができた。なお、図５は上記の図２（ａ）に対応する参考写真であり、本発明の製造方法を用いて長方形板形状のチョコレート生地を焼成した場合の保型状態の一例を示す。 As shown in FIG. 2A, the baked chocolate 7 baked under such conditions has a rectangular plate-shaped corner and is slightly deformed from the original shape, but the original rectangular plate. It has a shape-retaining property that approximates its shape. In this case, the entire surface of the chocolate 5 after baking was able to keep a smooth surface. In addition, FIG. 5 is a reference photograph corresponding to the above-described FIG. 2 (a), and shows an example of a shape-retaining state when a rectangular plate-shaped chocolate dough is baked using the manufacturing method of the present invention.
これに対して、図２(ｂ)は、従来の製造方法を用いて製造したものであり、焼成前の長方形板形状のチョコレート生地６を吸油性のないワックスペーパー４の上面に載置して、図２(ａ)と同様の条件である製菓製パン焼成用固定釜の加熱温度を１６０〜１７０℃にして、８〜１０分間焼成したものである。その結果、焼成後のチョコレート８は、元の長方形から相当崩れたものとなって、保型性は厳しい結果となった。また、この場合、焼成後のチョコレート８の表面全体は荒れた凹凸形状になった。なお、図６は上記の図２（ｂ）に対応する参考写真であり、従来の製造方法を用いて長方形板形状のチョコレート生地を焼成した場合の保型状態の一例を示す。 On the other hand, FIG. 2 (b) is manufactured using a conventional manufacturing method, and a chocolate dough 6 in the shape of a rectangular plate before baking is placed on the upper surface of wax paper 4 having no oil absorption property. The baking temperature is set to 160 to 170 ° C. for 8 to 10 minutes under the same conditions as in FIG. As a result, the chocolate 8 after baking was considerably broken from the original rectangle, and the shape retention was severe. Moreover, in this case, the entire surface of the chocolate 8 after baking became a rough uneven shape. In addition, FIG. 6 is a reference photograph corresponding to the above-mentioned FIG. 2B, and shows an example of a shape-retaining state when a rectangular plate-shaped chocolate dough is baked using a conventional manufacturing method.
また、具材にチョコレート生地をかけたものについても実験を行った。なお、具材は、アーモンドを使用し、焼成は、製菓製パン焼成用固定釜の加熱温度を１６０〜１７０℃にして、８〜１０分間行った。 In addition, an experiment was also conducted on a material in which a chocolate dough was applied. The ingredients used were almonds, and the baking was carried out for 8 to 10 minutes with the heating temperature of the confectionery bread baking fixed kettle set at 160 to 170 ° C.
図７（ａ），（ｂ）は、具材にチョコレート生地をかけたものを、メッシュシートの上面に載置して焼成することで得られた菓子９を示す図であり、図８（ａ），（ｂ）は、具材にチョコレート生地をかけたものを、鉄板の上に直接載置して焼成することで得られた菓子１０を示す図である。図７（ａ）に示す菓子と図８（ａ）に示す菓子とを比較すると、メッシュシートの上面に載置してチョコレート生地を焼成した菓子９の方が、鉄板の上に直接載置して焼成した菓子１０に比べ、表面のひび割れが少なく、表面全体が滑らかであることがわかった。なお、図９は、図７（ａ）に対応する参考写真であり、本発明の製造方法により得られた菓子の表面の状態の一例を示す。また、図１１は、図８（ａ）に対応する参考写真であり、従来の製造方法により得られた菓子の表面の状態の一例を示す。 7 (a) and 7 (b) are diagrams showing a confectionery 9 obtained by placing and baking chocolate dough on ingredients on the upper surface of a mesh sheet, and FIG. 8 (a). ), (B) is a diagram showing a confectionery 10 obtained by placing and baking chocolate dough on ingredients directly on an iron plate and baking. Comparing the confectionery shown in FIG. 7 (a) with the confectionery shown in FIG. 8 (a), the confectionery 9 placed on the top surface of the mesh sheet and baked chocolate dough is placed directly on the iron plate. Compared with the baked confectionery 10, it was found that there were few cracks on the surface and the entire surface was smooth. In addition, FIG. 9 is a reference photograph corresponding to FIG. 7A, and shows an example of the state of the surface of the confectionery obtained by the production method of the present invention. Moreover, FIG. 11 is a reference photograph corresponding to FIG. 8A and shows an example of the state of the surface of the confectionery obtained by the conventional manufacturing method.
そして、図８（ｂ）に示すように、鉄板の上に直接載置して焼成した菓子１０は、焼きダレが生じ、下部が広がった形状になった。これと比較すると、図７（ｂ）に示すように、メッシュシートの上面に載置してチョコレート生地を焼成した菓子９は、焼きダレがほとんど生じていなかった。なお、図１０は、図７（ｂ）に対応する参考写真であり、本発明の製造方法により得られた菓子の保型状態の一例を示す。また、図１２は、図８（ｂ）に対応する参考写真であり、従来の製造方法により得られた菓子の保型状態の一例を示す。 And as shown in FIG.8 (b), the confectionery 10 directly mounted on the iron plate and baked was baked, and became the shape where the lower part spread. In comparison with this, as shown in FIG. 7B, the confectionery 9 placed on the upper surface of the mesh sheet and baked chocolate dough had almost no sag. In addition, FIG. 10 is a reference photograph corresponding to FIG.7 (b), and shows an example of the shape retention state of the confectionery obtained by the manufacturing method of this invention. Moreover, FIG. 12 is a reference photograph corresponding to FIG. 8B, and shows an example of the shape-retaining state of the confectionery obtained by the conventional manufacturing method.
本発明は、チョコレート生地を使用することによって、保型性に優れたチョコレートを安価且つ容易に製造することができるチョコレートを含んでなる菓子及びその製造方法として利用可能である。 INDUSTRIAL APPLICABILITY The present invention can be used as a confectionery comprising chocolate capable of producing a chocolate having excellent shape retention property inexpensively and easily by using a chocolate dough, and a method for producing the same.
１ 吸油性を有するペーパータオル
２ 四角形立方体に成形したチョコレート生地
３ ペーパータオルの上面に載置した焼成後のチョコレート
４ 吸油性を有しないワックスペーパー
５ ワックスペーパーの上面に載置した焼成後のチョコレート
６ 長方形板形状に成形したチョコレート生地
７ ペーパータオルの上面に載置した焼成後のチョコレート
８ ワックスペーパーの上面に載置した焼成後のチョコレート
９ メッシュシートの上面に載置して焼成したチョコレート菓子
１０ 鉄板の上面に載置して焼成したチョコレート菓子
DESCRIPTION OF SYMBOLS 1 Paper towel which has oil absorbency 2 Chocolate dough shape | molded in quadrilateral cube 3 Chocolate after baking set | placed on the upper surface of paper towel 4 Wax paper 5 which does not have oil absorption property Chocolate 6 after baking set | placed on the upper surface of wax paper Rectangular plate Chocolate dough molded into shape 7 Chocolate after baking placed on top of paper towel 8 Chocolate after firing placed on top of wax paper Chocolate confectionery placed on top of mesh sheet and baked 10 On top of iron plate Chocolate confectionery placed and baked
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| JP2016208878A (en) * | 2015-04-30 | 2016-12-15 | 森永製菓株式会社 | Ingredient-containing baked confectionery and production method thereof |
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