JP2014209870A - Baked chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baked chocolate having a good cacao flavor, without causing sensation of powder-likeness, foreign taste, or miscellaneous taste after baking even for a blending with a large content of milk protein.SOLUTION: A dough for baked chocolate includes 0.001 to 5 mass% (solid content) whey mineral. In particular, the whey mineral having a calcium content less than 2 mass% in solid content is preferred.

Description

The present invention relates to a baked chocolate having a good cacao flavor without feeling powdery, unpleasant or miscellaneous even after blending, including milk protein and the like.

Chocolate is a food made by mixing and kneading cacao mass, sugar, cocoa butter, powdered milk, etc., and chocolate made from chocolate dough alone, chocolate for coating other foods such as cookies and bread, and chocolate latier as a confectionery material. There are many uses such as Couverture chocolate for finishing. Such chocolate contains a lot of sharp melt type fats and oils and is characterized by good mouthfeel, but has a problem that it is easily melted at high temperatures and the hands become dirty when eating. In response to such problems, in recent years, a so-called baked chocolate having a roasted surface by adding a baking process that was not included in the conventional full-fledged chocolate manufacturing process has gained popularity. This matches the modern lifestyle of wanting to enjoy chocolate easily in various places rather than full-fledged chocolate, and the market tends to expand.
On the other hand, in the case of baked chocolate, a chocolate dough that is originally easy to melt is baked.

In order to solve such problems, various studies have been made on baked chocolate.
Approaches are roughly classified into methods using additives (for example, Patent Documents 1 to 4), methods based on the state of chocolate dough (for example, Patent Documents 5 and 6), and methods based on the blending ratio (for example, Patent Document 7).
However, the problems that have been studied so far are the problems specific to the baked chocolate, the problems of sagging and texture at the time of baking, and sufficient studies have been made on the deterioration of miscellaneous taste and cacao flavor caused by baking. The current situation was not. As a result, particularly when a large amount of milk protein or the like is contained, there remains a problem that a slightly powdery state remains after baking, and that the taste and miscellaneous taste generated during baking can be felt more strongly.

JP 2000-270774 A JP 2008-206458 A JP 2010-207197 A JP 2002-119215 A JP 2003-250448 A JP 2001-245594 A Japanese Patent Laid-Open No. 2004-254639

Therefore, an object of the present invention is to obtain a baked chocolate having a good cacao flavor without feeling powdery, unpleasant taste or miscellaneous taste after baking even if the formulation contains a large amount of milk protein and the like.

As a result of various studies to solve the above-mentioned problems, the present inventor can suppress the powdery taste, off-flavor and miscellaneous taste caused by baking, and enhance the cacao flavor by adding a small amount of whey mineral to the baked chocolate dough. I found out.
The present invention has been completed based on the above findings. That is, this invention is a baked chocolate containing 0.001-5 mass% (solid content) of whey mineral on the basis of a baked chocolate dough.

According to the present invention, it is possible to obtain a baked chocolate having a good cacao flavor without feeling powdery, unpleasant taste or miscellaneous taste after baking even if it contains a lot of milk protein.

Hereinafter, the present invention will be described in detail.
First, the whey mineral contained in the baked chocolate of the present invention will be described.
Whey mineral is protein or lactose removed from milk or whey (whey) as much as possible. Therefore, it contains milk ash (mineral) at a high concentration and ash occupies solids. The ratio is extremely high. And the mineral composition becomes a ratio close | similar to the mineral composition in the milk and whey used as a raw material.

  The whey mineral used in the present invention preferably has a high purity, that is, a low content of impurities such as protein and lactose, in view of the high effect of the present invention. That is, it is preferable to use a whey mineral having an ash content of 30% or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% or more. The higher the ash content, the better.

  In addition, as the whey mineral used in the present invention, the calcium content in the solid content is preferably less than 2% by mass, more particularly in terms of being able to enhance the cacao flavor after baking while suppressing off taste and miscellaneous taste. Preferably it is less than 1 mass%, More preferably, it is less than 0.5 mass%. When the calcium content in the solid content is larger than 2% by mass, a slightly powdery texture may remain after baking, and an unpleasant taste and miscellaneous taste may remain when blended with milk protein. The lower the calcium content, the better.

The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.
The whey mineral may be in any form such as fluid, paste or powder.

  The content of the whey mineral in the baked chocolate of the present invention is preferably 0.001 to 5% by mass, more preferably 0.005 to 3% by mass as the solid content of the whey mineral on the basis of the baked chocolate dough. 01-0.5 mass% is the most preferable. By containing the whey mineral in the above range, the cacao flavor can be further enhanced while suppressing the powdery, savory and miscellaneous taste after baking derived from the milk protein content and the like.

The baked chocolate of this invention contains a cacao component similarly to the general baked chocolate other than the said whey mineral.
The above cacao components widely include components obtained from cacao, and include cacao nibs, cacao mass, cacao liquor, cocoa cake, cocoa butter, cocoa powder, cacao extract powder, etc. This refers to the amount excluding moisture, specifically the total amount of cocoa fat (cocoa butter) and non-fat cocoa (polyphenol, theobromine, caffeine, etc.).
Moreover, as said cacao content, various chocolate doughs containing various cacao content, various chocolates, and processed products thereof can also be used.
In this invention, it is preferable to contain a cacao component 5-50 mass% on the basis of chocolate dough before baking, 10-45 mass% is more preferable, and 15-40 mass% is the most preferable.

  In this invention, it is preferable to contain 3-20 mass% of defatted cocoa solids except cocoa butter among solids obtained from cocoa beans among the above cocoa components. By containing in the said range, the baking chocolate with a more favorable cacao flavor can be finally obtained. In order to increase the defatted cacao solid content, a method containing cacao mass, cacao powder, or the like can be used.

  In the baked chocolate of the present invention, in addition to the whey minerals and cocoa components, generally used in baked chocolate, oils and fats other than cocoa fat, sugars, starches, milk proteins, etc., various powdered foods, emulsifiers, Other raw materials such as fragrances, pigments and aqueous components can be used.

  As fats and oils other than the above cocoa fat, palm oil, monkey fat, shea fat, iripe fat, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, One or more selected from various animal and vegetable fats and oils such as beef tallow, milk fat, pork fat, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Can be used.

Examples of the saccharide include sugar, fructose, glucose, lactose, galactose, maltose, enzymatic saccharified starch syrup, reduced starch saccharified product, reduced starch syrup, isomerized liquid sugar, sucrose-bound syrup, trehalose, and the like. Any of them may be used, and one or more selected from them may be used.

  Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, durum flour, whole wheat flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew ―Nut flour, nutnut flour, pine nut flour and other nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, and other starches treated with enzymes such as amylase, Examples thereof include modified starches and the like that have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment and the like.

Examples of the milk protein include milk protein such as whey protein concentrate, milk protein concentrate, casein sodium, casein potassium, and casein, whole milk powder, skim milk powder, butter milk powder, whey powder, raw milk, milk, raw milk Examples thereof include milk and dairy products containing milk proteins such as cream, skim milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, cheese, fermented milk, and yogurt.
The content of the milk protein and the like in the baked chocolate of the present invention is preferably 1 to 15% by mass, more preferably 2 to 12% by mass, and most preferably 3 as a pure content of milk protein on the basis of the baked chocolate dough. It is the quantity used as -10 mass%.

  Examples of the various powder foods include fruit powder, fruit juice powder, and coffee powder.

Examples of the emulsifier include glycerin fatty acid ester, glycerin di fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples thereof include sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin. One or more selected from these can be used.
Water-based ingredients include water, coffee, tea, black tea, oolong tea, yuzu tea, pear tea, fruit juice, concentrated fruit juice, various fruits and pastes, jam, rum, whiskey, brandy, liqueur, shochu, alcohol It can be illustrated.
The oil content of the baked chocolate of the present invention is the total amount of the cocoa fat contained in the cocoa component and the oil contained in other raw materials, and preferably 25 to 65% by mass on the basis of the baked chocolate dough, The amount is preferably 30 to 60% by mass, and most preferably 30 to 55% by mass.

Next, the manufacturing method of the baking chocolate of this invention is described.
First, whey minerals and cacao components, and if necessary, fats and oils other than cacao fat, sugars, starches, milk proteins, etc., various powdered foods such as powdered milk, emulsifiers, fragrances, pigments, aqueous components, etc. The other raw materials are mixed and rolled by a conventional method during and / or after mixing the raw materials, and then subjected to conching treatment, tempering, emulsification, etc. as necessary to prepare a baked chocolate dough.
Subsequently, the fired chocolate dough obtained is fired. Examples of the baking means include baking by direct fire, baking by an oven, baking by a microwave oven, and the like.
The baking temperature is generally about 180 to 210 ° C., and a baking time of about 1 to 10 minutes is generally used. In order to suppress the burning of chocolate during baking, flavor deterioration, or depending on the texture or material desired. It can be set, and may be fired at around 150 ° C. or near 120 ° C., or may be dry-fired at around 100 ° C.
The baked chocolate of the present invention may be baked alone as it is, or may be baked in combination with other baked confectionery dough or bread dough.

Finally, a method for improving the flavor of the baked chocolate of the present invention will be described.
The flavor improvement method of the baked chocolate of the present invention is 0.001 to 5% by mass, preferably 0.005 to 3% by mass, more preferably 0 as the solid content of whey mineral in the chocolate dough used for the manufacture of the baked chocolate. .01 to 0.5% by mass.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these do not limit the scope of the present invention.

<Manufacture of whey minerals>
[Production Example 1]
Sweet whey obtained as a by-product when manufacturing cheese is subjected to nanofiltration membrane separation, and further concentrated by reverse osmosis filtration membrane separation and concentration by an evaporator to obtain whey mineral A that is liquid with a solid content of 10% by mass. Obtained. The amount of ash in the solid content of the obtained whey mineral A was 35% by mass, and the calcium content was 2.2% by mass.

[Production Example 2]
Sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, further concentrated by reverse osmosis filtration membrane separation, and then subjected to heat treatment at 80 ° C. for 20 minutes, and the resulting precipitate is centrifuged. This was further concentrated by an evaporator to obtain whey mineral B having a solid content of 10% by mass. The amount of ash in the solid content of the obtained whey mineral B was 55% by mass, and the calcium content was 0.4% by mass.

<Manufacture of baked chocolate>
[Example 1]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 13.5 parts by mass, sugar 34.7 parts by mass, reduced starch saccharified 2 parts by mass, whole milk powder 19.5 parts by mass, cyclodextrin 10 parts by mass Were uniformly mixed at 50 ° C. and rolled. Subsequently, lecithin 0.4 parts by mass, vanillin 0.04 parts by mass, whey mineral A 2 parts by mass, cocoa butter 13 parts by mass, glucose fructose liquid sugar 2 parts by mass, 3 times concentrated milk 4 parts by mass, and conching. A baked chocolate dough A was obtained. (37.8% by mass of cacao content in baked chocolate dough A, 4.4% by mass of milk protein)
Subsequently, the baked chocolate dough A was molded by molding, and the molded product was placed on a top board and baked in an oven at 150 ° C. for 6 minutes to obtain baked chocolate A of the present invention.
Although the obtained baked chocolate A was slightly powdery, it did not feel any off-flavor and miscellaneous taste, and the cocoa flavor was good.

[Example 2]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 13.5 parts by mass, sugar 34.7 parts by mass, whole milk powder 19.5 parts by mass and cyclodextrin 10 parts by mass are uniformly mixed at 50 ° C. , Rolled. Subsequently, lecithin 0.4 parts by mass, vanillin 0.04 parts by mass, whey mineral B 0.1 parts by mass, cocoa butter 13 parts by mass, glucose fructose liquid sugar 2 parts by mass, 3 times concentrated milk 4 parts by mass, Conching was performed to obtain a baked chocolate dough B. (39% by mass of cacao in baked chocolate dough B, 4.5% by mass of milk protein)
Subsequently, the baked chocolate dough B was molded by molding, and the molded product was placed on a top board and baked in an oven at 150 ° C. for 6 minutes to obtain baked chocolate B of the present invention.
Although the obtained baked chocolate B was slightly powdery, it did not feel any off-flavor and miscellaneous taste, and the cocoa flavor was good.

[Example 3]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 13.5 parts by mass, sugar 34.7 parts by mass, whole milk powder 19.5 parts by mass and cyclodextrin 10 parts by mass are uniformly mixed at 50 ° C. , Rolled. Subsequently, lecithin 0.4 parts by mass, vanillin 0.04 parts by mass, whey mineral B 0.5 parts by mass, cocoa butter 13 parts by mass, glucose fructose liquid sugar 2 parts by mass, 3 times concentrated milk 4 parts by mass, Conching was performed to obtain a baked chocolate dough C. (The cacao content in the baked chocolate dough C is 38.9% by mass, the milk protein is 4.5% by mass)
Subsequently, after the baked chocolate dough C was molded by molding, the molded product was placed on a top board and baked in an oven at 150 ° C. for 6 minutes to obtain baked chocolate C of the present invention.
The obtained baked chocolate C did not feel powdery, unpleasant taste or miscellaneous taste at all, and had a very good cacao flavor.

[Example 4]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 13.5 parts by mass, sugar 34.7 parts by mass, whole milk powder 19.5 parts by mass and cyclodextrin 10 parts by mass are uniformly mixed at 50 ° C. , Rolled. Subsequently, lecithin 0.4 parts by mass, vanillin 0.04 parts by mass, whey mineral B 1.0 parts by mass, cocoa butter 13 parts by mass, glucose fructose liquid sugar 2 parts by mass, 3 times concentrated milk 4 parts by mass, Conching was performed to obtain a baked chocolate dough D. (The cacao content in the baked chocolate dough D is 38.7% by mass, the milk protein is 4.5% by mass)
Subsequently, after the baked chocolate dough D was molded by molding, the molded product was placed on a top board and baked in an oven at 150 ° C. for 6 minutes to obtain the baked chocolate D of the present invention.
The obtained baked chocolate D did not feel powdery, unpleasant taste or miscellaneous taste, and had a very good cacao flavor.

[Example 5]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 13.5 parts by mass, sugar 34.7 parts by mass, whole milk powder 19.5 parts by mass and cyclodextrin 10 parts by mass are uniformly mixed at 50 ° C. , Rolled. Subsequently, lecithin 0.4 parts by mass, vanillin 0.04 parts by mass, whey mineral B 2.0 parts by mass, cocoa butter 13 parts by mass, glucose fructose liquid sugar 2 parts by mass, 3 times concentrated milk 4 parts by mass, Conching was performed to obtain a baked chocolate dough E. (38.4% by mass of cacao content in baked chocolate dough E, 4.5% by mass of milk protein)
Subsequently, after the baked chocolate dough E was molded by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 6 minutes to obtain baked chocolate E of the present invention.
The obtained baked chocolate E did not feel powdery, unpleasant taste or miscellaneous taste at all, and had a very good cacao flavor.

[Example 6]
Cacao mass (oil content 55%) 18.8 parts by mass, cocoa butter 13.5 parts by mass, sugar 34.7 parts by mass, whole milk powder 19.5 parts by mass and cyclodextrin 10 parts by mass are uniformly mixed at 50 ° C. , Rolled. Subsequently, lecithin 0.4 parts by mass, vanillin 0.04 parts by mass, whey mineral B 4.0 parts by mass, cocoa butter 13 parts by mass, glucose fructose liquid sugar 2 parts by mass, and 3 times concentrated milk 4 parts by mass, Conching was performed to obtain a baked chocolate dough F. (37.8% by mass of cacao in baked chocolate dough F, 4.4% by mass of milk protein)
Subsequently, after the baked chocolate dough F was molded by molding, the molded product was placed on a top board and baked in an oven at 150 ° C. for 6 minutes to obtain the baked chocolate F of the present invention.
The obtained baked chocolate F did not feel powdery, unpleasant taste or miscellaneous taste at all, and had a very good cacao flavor.

[Comparative Example 1]
Cacao mass (oil content 55%) 18.8 parts by mass, 13.5 parts by mass of cocoa butter, 34.7 parts by mass of sugar, 19.5 parts by mass of whole milk powder, and 10 parts by mass of flour, are uniformly mixed at 50 ° C. Rolling was performed. Next, 0.4 parts by mass of lecithin, 0.04 parts by mass of vanillin, 13 parts by mass of cocoa butter, 2 parts by mass of glucose fructose liquid sugar, 4 parts by mass of concentrated milk 3 times, and conching to obtain a baked chocolate dough G It was. (39.1% by mass of cacao content in baked chocolate dough G, 4.5% by mass of milk protein)
Subsequently, after molding this by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 6 minutes to obtain a baked chocolate G as a comparative example.
The obtained baked chocolate G had a powdery finish in the aftertaste, and had a taste and taste.

[Example 7]
10 parts by mass of cacao mass (oil content 55%), 13 parts by mass of hard butter, 50 parts by mass of sugar, 15 parts by mass of whole milk powder, and 2 parts by mass of reduced starch saccharified product were uniformly mixed at 50 ° C. and rolled. . Subsequently, 0.5 parts by mass of whey mineral B, 0.4 parts by mass of lecithin, 0.04 parts by mass of vanillin, and 12 parts by mass of hard butter were added and conched to obtain a baked chocolate dough H. (The cocoa content in the baked chocolate dough H is 9.7% by mass, the milk protein is 3.6% by mass)
Subsequently, after this was molded by mold molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 6 minutes to obtain baked chocolate H of the present invention.
The obtained baked chocolate H did not feel powdery, unpleasant or miscellaneous, and had a good cacao flavor.

[Comparative Example 2]
10 parts by mass of cacao mass (oil content 55%), 13 parts by mass of hard butter, 50 parts by mass of sugar, 15 parts by mass of whole milk powder, and 2 parts by mass of reduced starch saccharified product were uniformly mixed at 50 ° C. and rolled. . Subsequently, 0.4 parts by mass of lecithin, 0.04 parts by mass of vanillin and 12 parts by mass of hard butter were added and conching to obtain a baked chocolate dough I. (Cacao content in baked chocolate dough I 9.8% by mass, milk protein 3.7% by mass)
Subsequently, after molding this by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 6 minutes to obtain a baked chocolate I as a comparative example.
The obtained baked chocolate I had a powdery taste in the aftertaste, and had a taste and taste.

Claims (4)

  A baked chocolate comprising 0.001 to 5% by mass (solid content) of whey mineral based on a baked chocolate dough.   The baked chocolate according to claim 1, wherein a calcium content in the solid content of the whey mineral is less than 2% by mass.   The baked chocolate of Claim 1 or 2 which contains 5-50 mass% of cacao components on a baked chocolate dough basis.   A method for improving the flavor of baked chocolate, wherein whey mineral is contained in the baked chocolate dough in an amount of 0.001 to 5% by mass (solid content).