JP2017086024A - Burnt chocolate and method of manufacturing burnt chocolate - Google Patents

Abstract

An object of the present invention is to provide a baked chocolate that has a moderately scorched surface, a crispy surface, a soft and smooth texture, and a caramelized savory flavor, such as a crème brulee of a Western confectionery, and Providing the manufacturing method. A first chocolate layer containing a sugar less than a disaccharide, a second chocolate layer containing less sugar than the first sugar layer than the first chocolate layer, and the first chocolate layer being the first chocolate layer. From the central part of the predetermined region covered with the first chocolate layer by joining and baking at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness thinner than two chocolate layers The manufacturing method and baking chocolate of the baking chocolate which generate | occur | produce a burnish over a peripheral part. Burnt chocolate is generated in an area of 40% or more of the predetermined area covered with the first chocolate layer. [Selection figure] None

Description

  The present invention relates to a baked chocolate and a method for producing the baked chocolate.

  Creme brulee of Western confectionery means a cream burnt in French, burns the surface of the custard cream, has a unique appearance covered with its caramel layer, and has a crispy texture on the surface and a soft inside It is a dessert confectionery where you can enjoy a smooth creamy texture and a caramelized fragrant flavor.

  On the other hand, for example, in Patent Document 1 below, powdered sugar is melted on the surface of the baked chocolate by applying the powdered sugar composed of hydrous maltose, hydrous trehalose or glucose on the surface of the chocolate molded product. It is described that a fired chocolate having a soft and smooth texture inside the chocolate and having a transparent and crisp texture can be obtained (paragraph 0033 of Patent Document 1).

  In addition, for example, in Patent Document 2 below, trehalose and / or maltose is contained in chocolate dough and baked to maintain the original flavor and smoothness of chocolate inside, and the surface has a crispy feeling. It is described that a baked chocolate having a pleasant texture is obtained.

JP 2008-206458 A JP 2010-207197 A

  The present inventors tried to realize a confectionery product exhibiting a unique texture and appearance similar to Western confectionery creme brulee by using baked chocolate.

  However, in the baked chocolate as described in Patent Documents 1 and 2, only a transparent film formed by vitrification of the sugar component is formed on the surface, and it does not exhibit a burnt appearance but is caramelized. The savory flavor was not fully imparted. Moreover, even if the degree of baking was adjusted in the conventional method, only a specific part was burnt, and a moderate appearance, texture, and caramelized fragrant flavor could not be imparted.

  The object of the present invention is an appearance with a moderately burnt surface, a crispy surface, a soft and smooth texture inside, and a caramelized savory flavor like the confectionery brulee of a Western confectionery. It is in providing chocolate and its manufacturing method.

  In order to achieve the above object, the baked chocolate of the present invention includes a first chocolate layer containing a disaccharide or less sugar, and a second chocolate layer containing a disaccharide or less sugar less than the first chocolate layer. , And the first chocolate layer is bonded to cover at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness smaller than that of the second chocolate layer, In the predetermined area covered with the first chocolate layer, a burnt mark is generated from the central part to the peripheral part.

  According to the baked chocolate of the present invention, the first chocolate layer is joined so as to cover at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness thinner than that of the second chocolate layer. The first chocolate layer is lined and supported by the second chocolate layer and is sufficiently baked while maintaining its shape. And in the predetermined area | region covered with the 1st chocolate layer containing the saccharide | sugar below a disaccharide, since the burnt eyes generate | occur | produced from the center part to the peripheral part, it caramelized with the crispy texture. A fragrant flavor is given.

  In the baked chocolate of this invention, it is preferable that the said browning has generate | occur | produced in the area of 40% or more of the predetermined area | region covered with the said 1st chocolate layer. According to this, a crispy texture and a caramelized fragrant flavor can be imparted to a wider region of the outer peripheral surface of the baked chocolate.

  Moreover, it is preferable that the said 1st chocolate layer has more solid fat content in 20 degreeC than the said 2nd chocolate layer. According to this, while being able to make it easy to make a crispy texture in the 1st chocolate layer, it can make it easy to give softness to the 2nd chocolate layer.

  In addition, it is preferable that the central portion of the predetermined region where the burnt has occurred has a raised shape as compared with the peripheral portion. According to this, it is possible to easily generate the burnt eyes without any bias.

  In addition, the thickness of the portion of the first chocolate layer corresponding to the peripheral portion of the predetermined region where the burnt has occurred is made thicker than the thickness of the portion of the first chocolate layer corresponding to the central portion. Preferably it is. According to this, it is possible to easily generate the burnt eyes without any bias.

  Moreover, it is preferable that the said 2nd chocolate layer contains air bubbles, and the said 1st chocolate layer does not contain air bubbles, or there are few bubble contents than the said 2nd chocolate layer. According to this, the shape retention property at the time of baking is easy to be obtained by the bubble inclusion in the second chocolate layer, and a light texture can be easily imparted. In addition, the first chocolate layer can be made to have a crunchy texture by reducing the bubble content.

  On the other hand, the method for producing a baked chocolate according to the present invention includes a first chocolate layer containing a saccharide of a disaccharide or less and a second chocolate layer having a content of a saccharide of a disaccharide or less less than that of the first chocolate layer. The first chocolate layer is covered with the first chocolate layer by bonding and baking so as to cover at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness thinner than the second chocolate layer. It is characterized in that a burn is generated from the central part to the peripheral part of the predetermined area.

  According to the method for manufacturing a baked chocolate of the present invention, the first chocolate layer is joined to cover at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness thinner than that of the second chocolate layer. In some cases, the first chocolate layer is lined and supported by the second chocolate layer, and is sufficiently baked while maintaining its shape. And by baking the predetermined area | region covered with the 1st chocolate layer containing the sugar below disaccharide, a burn can be generated ranging from the center part of the predetermined area | region to a peripheral part. Thereby, the savory flavor caramelized can be provided with the crispy texture.

  In the manufacturing method of the baking chocolate of this invention, it is preferable to bake so that the said burnt may be generated in the area of 40% or more of the predetermined area | region covered with the said 1st chocolate layer. According to this, a crispy texture and a caramelized fragrant flavor can be imparted to a wider region of the outer peripheral surface of the baked chocolate.

  Moreover, it is preferable that the said 1st chocolate layer has more solid fat content in 20 degreeC than the said 2nd chocolate layer. According to this, while making it easy to make a crispy texture in the 1st chocolate layer, it can make it easy to give softness to the 2nd chocolate layer.

  Moreover, it is preferable that the center part of the predetermined area where the burnt eye is generated has a shape that rises as compared with the peripheral part. According to this, it is possible to easily generate the burnt eyes without any bias.

  Further, the thickness of the portion of the first chocolate layer corresponding to the peripheral portion of the predetermined region where the burnt has occurred is made thicker than the thickness of the portion of the first chocolate layer corresponding to the central portion. It is preferable. According to this, it is possible to easily generate the burnt eyes without any bias.

  Moreover, it is preferable that the said 2nd chocolate layer contains air bubbles, and the said 1st chocolate layer does not contain air bubbles, or there are few bubble contents than the said 2nd chocolate layer. According to this, the shape retention property at the time of baking is easy to be obtained by the bubble inclusion in the second chocolate layer, and a light texture can be easily imparted. In addition, the first chocolate layer can be made to have a crunchy texture by reducing the bubble content.

  According to the present invention, like a confectionery brulee of a Western confectionery, the surface has a moderately scorched appearance, the surface layer is crisp, the inside is soft and smooth, and the calcined savory flavor can be tasted Chocolate and its manufacturing method can be provided.

It is a figure which shows the cross-sectional shape of the molded object before baking regarding the baking chocolate of the preparation examples 1-7 in the test example 1, FIG. 1a is related with the preparation example 1, FIG. 1b is related with the preparation example 2, FIG. 1, 3d relates to Preparation Example 4, FIG. 1e relates to Preparation Example 5, FIG. 1f relates to Preparation Example 6, and FIG. It is a perspective view when an example of the baked chocolate prepared in the same manner as Preparation Example 7 in Test Example 1 is viewed obliquely from above. In Experiment 3, it is a graph which shows the result of having taken the upper surface part of baking chocolate to the photograph, analyzing the image data with image processing software, and calculating | requiring the area ratio of a burnt eye.

  In the present specification, “chocolate” is not limited by the provisions of regulations and regulations, and means all processed fat and oil processed foods using cacao mass, cocoa, cocoa butter, cocoa butter substitute fat and the like. For example, pure chocolate, chocolate, quasi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate, etc. are mentioned, and white chocolate that does not contain cacao mass or cocoa powder is also included.

  Chocolate can be produced from cocoa mass and / or cocoa, sugar, powdered milk, emulsifier, cocoa butter and / or oils and fats, fragrances, coloring agents, and the like in accordance with an ordinary chocolate production method. That is, it can be manufactured by mixing 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.

  In addition, in the chocolate, as long as the effects of the present invention are not impaired, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha, cacao nibs, puffed snack foods, biscuits chips, Ingredients such as candy chips, chocolate chips, dried fruits and marshmallows may be included.

  In the baked chocolate of this invention, the 1st chocolate layer containing the sugar below a disaccharide and the 2nd chocolate layer with less content of the sugar below a disaccharide than the 1st chocolate layer are joined. As an aspect of joining, the 1st chocolate layer and the 2nd chocolate layer are joined in the shape of two layers, it is further joined to other chocolate layers in the form of three layers, and it is further joined in the form of more layers, For example, the first chocolate layer is joined so as to surround a part or the whole of the second chocolate layer formed into a substantially rod shape, or the first chocolate layer is formed into, for example, a roughly spherical or rectangular parallelepiped shape. It may be joined so as to cover a part or all of the two chocolate layers, and the first chocolate layer and the second chocolate layer are further provided with layers or inclusions made of other materials. Any of such aspects may be employed, but the first chocolate layer is thinner than the second chocolate layer and is at least of the outer peripheral surface of the baked chocolate. One needs to be bonded so as to cover a predetermined area.

  As will be described later, in the present invention, at least one predetermined region of the outer peripheral surface of the baked chocolate is burnt without unevenness at least in the range of the predetermined region. And the part in which the browning has generate | occur | produced is comprised by the 1st chocolate layer. Therefore, “the first chocolate layer covers at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness thinner than that of the second chocolate layer” means from the surface of the first chocolate layer where the burnt eyes are generated. The thickness (length) until the first chocolate layer is penetrated when a vertical line is drawn in the vertical direction is thinner (short) than the thickness (length) until the perpendicular extends and penetrates the second chocolate layer. That means. By adopting such a configuration, it is possible to generate burns without unevenness on the surface of the first chocolate layer. On the other hand, even if the first chocolate is baked in a single layer, or the first chocolate layer is the same as the second chocolate layer or a thicker one is baked, Only the scorch occurs locally, and it is difficult to generate a scorch without unevenness on the surface of the first chocolate layer.

  In the present specification, the term “sugar of less than disaccharide” means a monosaccharide or disaccharide having 3 to 12 carbon atoms as generally understood by those skilled in the art. For example, simple sugars such as glucose, fructose, and galactose. Examples thereof include saccharides and disaccharides such as sucrose, trehalose, maltose, and lactose. These include the case where two or more kinds are blended with the chocolate raw material, and the case where the anhydrous or water-containing crystalline form is blended with the chocolate raw material, and the total content thereof is the second chocolate layer. The content in is made to be less than the content in the first chocolate layer. More specifically, the content of sugars below the disaccharide in the first chocolate layer is preferably 30 to 60% by mass, and more preferably 40 to 50% by mass. In addition, the content of sugars below the disaccharide in the second chocolate layer is preferably 5% by mass or less, more preferably less than 10% by mass than the content of sugars below the disaccharide in the first chocolate layer. According to this, while being able to make it easy to generate | occur | produce the burnt by a 1st chocolate layer, it can make it easy to adjust the sweetness by a 2nd chocolate layer.

  In the preferable aspect of this invention, it is preferable that a 2nd chocolate layer contains a fragrance | flavor and / or a flavoring agent. More specifically, it is more preferable that the second chocolate layer contains a flavor and / or a flavoring agent such as vanilla or custard. According to this, the balance with the fragrant flavor which the 1st chocolate layer caramelized is good.

  In the preferable aspect of this invention, it is preferable that the 1st chocolate layer has more solid fat content (SFC) in 20 degreeC than the 2nd chocolate layer. More specifically, the solid fat content (SFC) at 20 ° C. of the first chocolate layer is preferably 20 to 60%, and more preferably 30 to 50%. Further, the solid fat content (SFC) at 20 ° C. of the second chocolate layer is preferably 5% or less, more preferably 10% or less than the solid fat content (SFC) at 20 ° C. of the first chocolate layer. According to this, in the 1st chocolate layer, while being able to make it easy to make a crispy texture, it can make it easy to give softness to the 2nd chocolate layer. The solid fat content (SFC) of chocolate can be adjusted, for example, by changing the fat composition by selecting a fat raw material. The solid fat content (SFC) can be measured by a measurement method known to those skilled in the art, such as nuclear magnetic resonance (NMR).

  In the preferable aspect of this invention, it is preferable that a 2nd chocolate layer contains a bubble and a 1st chocolate layer does not contain a bubble, or there are few bubble contents than a 2nd chocolate layer. More specifically, the second chocolate layer contains bubbles, the specific gravity value is preferably 1.1 to 0.6, and the specific gravity value is more preferably 1.0 to 0.7. Further, the first chocolate layer does not contain bubbles, or the specific gravity value of the first chocolate layer is preferably 0.1 or more larger than the specific gravity value of the second chocolate layer, more preferably 0.2 or more. . According to this, the shape retention property at the time of baking is easy to be obtained by the bubble inclusion in the second chocolate layer, and a light texture can be easily imparted. In addition, the first chocolate layer can be made to have a crunchy texture by reducing the bubble content. The bubble content of the chocolate can be adjusted, for example, by changing the conditions of the aeration treatment to the chocolate dough. In addition, the content of bubbles in chocolate is well correlated with the specific gravity value of chocolate (relationship that the value of specific gravity is small when the value of bubble content is large). Moreover, the change of the correlation is slight before and after baking, and the specific gravity value after baking is well correlated with the bubble content of the chocolate after baking in the same manner as before baking. The specific gravity can be measured, for example, by a method in which chocolate in a fluid state is ground into a 200 ml cup and its mass is measured. It can also be measured by a method of image analysis of a cross-sectional micrograph. Specifically, for example, chocolate that is solidified and has no fluidity is cut, and a micrograph of the cross section is subjected to image analysis, and the ratio of the area occupied by bubbles to the cross sectional area is measured without deviation By doing so, the specific gravity can be obtained.

  In the baked chocolate of the present invention, the first chocolate layer is joined to the second chocolate layer so as to cover at least one predetermined region of the outer peripheral surface of the baked chocolate, and the predetermined region includes the center thereof. Burns occur from the edge to the periphery. In other words, the burnt eyes are generated in the at least one predetermined area of the outer peripheral surface of the baked chocolate without deviation in at least the range of the predetermined area.

  Here, whether or not “the burn is generated in the predetermined area from the central part to the peripheral part” or “whether the burn is generated in the predetermined area at least within the predetermined area” or not. The determination may be made by sensory evaluation or the like in accordance with a normal standard in the art. For example, it is preferable to determine whether or not a burnout has occurred in an area of 40% or more of the predetermined area, and to determine whether or not a burnout has occurred in an area of 60% or more of the predetermined area. It is more preferable.

  The area of the burnt may be determined by sensory evaluation such as a paneler test that requires a predetermined number of people, and more objectively, it can be performed by analyzing image data such as a photograph with image processing software. For example, take an upper surface of the obtained baked chocolate as a photograph, analyze the image data with image processing software, etc., and color-separate (binarize) the portion of the burnt portion and the portion that does not, based on brightness etc. This can be done by calculating the rate. More specifically, the brightness of one pixel of the image data is arranged in order from the highest value to the number%, and preferably the brightness of the pixel at the position of 0 to 10% (the brightness of the part that is not clearly burnt) ), And the area ratio is calculated by using a portion where the value is preferably reduced by 10 to 30% or more as compared with the reference value as a burnt point. For example, when the lightness value of a portion that is not clearly burnt is 180, the area ratio can be calculated by setting a portion having a lightness value lower than 144 as a burnt eye. In addition, in the case of black / brown chocolate, compared with the standard value, it is preferable that the portion reduced by 30 to 50% or more is burnt compared to the chocolate of the color tone based on white such as white chocolate. Good. Note that the reference for the burned portion and the unburned portion may be saturation or the like instead of the lightness or together with the lightness.

  In the preferable aspect of this invention, it is preferable that a 1st chocolate layer and / or a 2nd chocolate layer consist of chocolate of the color tone based on white, such as white chocolate. According to this, a more novel appearance is given by the burnt eyes.

  The size of the baked chocolate of the present invention may be set as appropriate, but in terms of the shape of the molded product before baking, the minimum diameter or short side length is 0.5 to 5.0 cm. It is preferable to be, and it is more preferable to be 1.0 to 2.5 cm. If the size is less than the above range, molding tends to be difficult, which is not preferable. Further, if the size exceeds the above range, it is not preferable because there is a tendency to avoid a decrease in shape retention due to its own weight.

  Moreover, it is preferable that the mass ratio of a 1st chocolate layer and a 2nd chocolate layer is 3: 97-40: 60 in conversion of the mass in the state of the molded object before baking, and 5: 95-20. : 80 is more preferable. When the mass ratio of the first chocolate layer is too large with respect to the second chocolate layer, the first chocolate layer is covered with at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness thinner than that of the second chocolate layer. This is not preferable because it tends to be difficult to bond to the surface, and it becomes difficult to generate the burnt without unevenness. Moreover, when the mass ratio of the first chocolate layer is too small with respect to the second chocolate layer, the area to be burnt becomes small, and thus the crispy texture and the caramelized fragrant flavor tend to be poor. Because there is, it is not preferable.

  Hereinafter, the manufacturing method of the baked chocolate of this invention is demonstrated still in detail.

  In the manufacturing method of the baked chocolate of this invention, the said 1st chocolate layer and the said 2nd chocolate layer are the thickness which the 1st chocolate layer is thinner than a 2nd chocolate layer, and at least 1 predetermined area | region of outer peripheral surfaces. Join to cover. There is no particular limitation on the joining method. For example, by molding, in the mold (mold), a shell is formed by the chocolate constituting the first chocolate layer, a center is formed by the chocolate constituting the second chocolate layer, and the first chocolate layer is further formed as necessary. A method of sequentially producing the bottom with chocolate, by extrusion molding, from the nozzle of the extrusion molding apparatus, from the upper nozzle, the chocolate constituting the first chocolate layer, and from the lower nozzle, the second chocolate layer The chocolate which comprises the said 2nd chocolate layer using the enrober etc. for the chocolate which comprises the chocolate which comprises extruding each chocolate and cut | disconnecting it so that it may become a predetermined | prescribed shape, and coating | coated shaping | molding the said 1st chocolate layer How to coat, one After starting the extrusion of the chocolate that constitutes the second chocolate layer from the outer nozzle using the ott depositor, after the extrusion of the chocolate that constitutes the first chocolate layer from the inner nozzle and finishing the extrusion from the inner nozzle Further, if necessary, a method for terminating the extrusion from the outer nozzle can be adopted. Of these, production by an extrusion molding apparatus is particularly preferable. According to this, it can manufacture efficiently and can suppress production cost.

  In the present invention, the first chocolate layer and the second chocolate layer are formed as described above, and the first chocolate layer is thinner than the second chocolate layer and has at least one of the outer peripheral surfaces. After joining so as to cover one predetermined region, the predetermined region covered with the first chocolate layer is baked to generate a burnt from the center portion to the peripheral portion of the predetermined region covered with the first chocolate layer. . That is, at least the surface of the first chocolate layer is burnt without unevenness by performing an appropriate baking process on the surface of the first chocolate layer to be burnt. In addition, the other parts are not baked too much, so that the shape retention of the chocolate is not impaired, and the texture and flavor are not deteriorated. Firing can be performed using an oven, a Schwan burner, a gas burner, an electric heater, a microwave oven, or the like. The firing conditions may be appropriately adjusted according to the capability and characteristics of the apparatus used. For example, in the case of an oven, the surface of the first chocolate layer that is about to be burned is preferably baked under conditions of 150 to 400 ° C. for 30 to 600 seconds, more preferably 200 to 300 ° C. Examples of typical firing conditions include, but are not limited to, firing under firing conditions of ˜400 seconds. After firing, heat may be removed by forced cooling with air blow or the like.

  In a preferred aspect of the present invention, the central portion of the predetermined region in the outer peripheral surface of the baked chocolate that causes a burnt from the central portion to the peripheral portion of the predetermined region is compared to the peripheral portion of the predetermined region. It is preferable to have a raised shape. According to this, it is possible to generate charred more evenly by applying an appropriate baking treatment as described above to the surface formed of the first chocolate layer and intended to generate charred. . In addition, such a shape is because the part corresponding to the center part of the said predetermined area | region in the said 1st chocolate layer has made the shape which swelled compared with the part corresponded to the peripheral part of the said predetermined area | region. Alternatively, it is also realized by the fact that the portion corresponding to the central portion of the predetermined region in the second chocolate layer has a raised shape compared to the portion corresponding to the peripheral portion of the predetermined region. However, in the present invention, the latter is more preferable, and furthermore, the peripheral edge of the predetermined region in which the burnt eyes are generated from the central portion to the peripheral portion of the predetermined region on the outer peripheral surface of the baked chocolate. The thickness of the portion of the first chocolate layer corresponding to the portion is made thicker than the thickness of the portion of the first chocolate layer corresponding to the central portion of the predetermined region. Even more preferred. The thickness of the portion of the first chocolate layer corresponding to the central portion of the predetermined region is preferably 2.5 mm or less, and more preferably 2 mm or less, for example, when the total thickness is 10 mm. Moreover, the thickness of the part of the 1st chocolate layer corresponding to the peripheral part of the predetermined area is 0.01-0.2 mm thick compared with the thickness of the part of the 1st chocolate layer corresponding to the center part of the predetermined area. Preferably, it is 0.05 to 0.1 mm thick.

  In the preferable aspect of this invention, the thickness of the part of the 1st chocolate layer corresponding to the peripheral part of the predetermined area | region which generate | occur | produced the burnt from the center part of the said predetermined area | region to the peripheral part in the outer peripheral surface of baking chocolate. However, it is preferable that the thickness of the first chocolate layer corresponding to the central portion of the predetermined region is increased. According to this, it is possible to generate charred more evenly by applying an appropriate baking treatment as described above to the surface formed of the first chocolate layer and intended to generate charred. . The thickness of the portion of the first chocolate layer corresponding to the central portion of the predetermined region is preferably 5 mm or less, and more preferably 2.5 mm or less, for example, when the total thickness is 10 mm. Moreover, the thickness of the part of the 1st chocolate layer corresponding to the peripheral part of the predetermined area is 0.01-0.2 mm thick compared with the thickness of the part of the 1st chocolate layer corresponding to the center part of the predetermined area. Preferably, it is 0.05 to 0.1 mm thick. In addition, such a shape is because the part corresponding to the center part of the said predetermined area | region in the said 2nd chocolate layer has made the shape which swelled compared with the part corresponded to the peripheral part of the said predetermined area | region. However, what can be realized is as described above.

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

[Preparation Example 1]
According to a conventional method, mixing, refining, and conching were performed in the blending of raw materials shown in Table 1 below to prepare a chocolate dough made of white chocolate. The value of solid fat content (SFC) at 20 ° C. of this chocolate dough was 40%. Hereinafter, this dough was used as the upper chocolate dough.

  According to a conventional method, mixing, refining, and conching were performed in the blending of raw materials shown in Table 2 below to prepare a chocolate dough made of white chocolate. The value of the solid fat content (SFC) at 20 ° C. of this chocolate dough was 25%. Next, this chocolate dough was agitated for a predetermined time under a pressure of 2 atm with a pressure mixer, and was aerated so that the specific gravity was 0.9. Hereinafter, this dough was used as the lower chocolate dough.

  By stacking the upper chocolate on the lower chocolate molded into a predetermined shape, the thickness of the upper chocolate dough layer is approximately 5.0 mm, the thickness of the lower chocolate dough layer is approximately 5.0 mm, and as a whole approximately It was molded so as to have a shape of 25.0 mm (length) × 15.0 mm (width) × 10.0 mm (height). In addition, in FIG. 1a, the cross-sectional shape of the obtained molded object is shown. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

  The molded product was passed through a tunnel-type oven and fired under the conditions of a firing atmosphere temperature of 220 ° C. and a firing time of 300 seconds to obtain a fired chocolate of Preparation Example 1.

[Preparation Example 2]
The thickness of the upper chocolate dough layer is approximately 2.5 mm, the thickness of the lower chocolate dough layer is approximately 7.5 mm, and the overall thickness is approximately 25.0 mm (length) × 15.0 mm (width) × 10.0 mm ( A baked chocolate of Preparation Example 2 was obtained in the same manner as the baked chocolate of Preparation Example 1 except that the baked chocolate was molded to have a shape of (height). FIG. 1b shows the cross-sectional shape of the molded product before firing. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

[Preparation Example 3]
The thickness of the upper chocolate dough layer is about 2.0 mm, the thickness of the lower chocolate dough layer is about 8.0 mm, and the whole is about 25.0 mm (length) × 15.0 mm (width) × 10.0 mm ( A baked chocolate of Preparation Example 3 was obtained in the same manner as the baked chocolate of Preparation Example 1 except that it was shaped to have a shape of (height). FIG. 1c shows the cross-sectional shape of the molded product before firing. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

[Preparation Example 4]
The thickness of the upper chocolate dough layer is approximately 1.2 mm, the thickness of the lower chocolate dough layer is approximately 8.8 mm, and the overall thickness is approximately 25.0 mm (length) × 15.0 mm (width) × 10.0 mm ( A baked chocolate of Preparation Example 4 was obtained in the same manner as the baked chocolate of Preparation Example 1 except that it was shaped to have a shape of (height). FIG. 1d shows the cross-sectional shape of the molded product before firing. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

[Preparation Example 5]
The upper chocolate dough layer has a thickness of about 0.6 mm, the lower chocolate dough layer has a thickness of about 9.4 mm, and the overall thickness is about 25.0 mm (length) x 15.0 mm (width) x 10.0 mm ( A baked chocolate of Preparation Example 5 was obtained in the same manner as the baked chocolate of Preparation Example 1 except that the baked chocolate was molded so as to have a shape of (height). FIG. 1e shows the cross-sectional shape of the molded product before firing. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

[Preparation Example 6]
The thickness of the upper chocolate dough layer is approximately 1.2 mm, the thickness of the lower chocolate dough layer is approximately 8.8 mm, and the overall thickness is approximately 25.0 mm (length) × 15.0 mm (width) × 10.0 mm ( Height), and by cutting the central portion of the upper chocolate in the length direction, approximately the length side edge of the upper chocolate dough layer (periphery of the two upper surfaces) The baked chocolate of Preparation Example 1 except that the central portion has a recessed shape, leaving a width of 8 mm and the thickness of the upper chocolate dough layer of the recessed portion is approximately 1.1 mm. In the same manner, a baked chocolate of Preparation Example 6 was obtained. FIG. 1f shows the cross-sectional shape of the molded product before firing. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

[Preparation Example 7]
A baked chocolate of Preparation Example 7 was obtained in the same manner as the baked chocolate of Preparation Example 1, except that the molded product was molded as follows.

  That is, using an extrusion molding apparatus, the upper chocolate dough is extruded into a sheet shape having a width of about 15.0 mm and a thickness of about 1.2 mm from the upper side of the nozzle part of the apparatus, and from the lower side of the nozzle part of the apparatus. The bottom chocolate dough is a bar-like shape with a dome shape on the top surface, with the central portion in the width direction of the upper surface raised (width is about 15.0 mm, thickness in the width direction is about 8.9 mm, length) The thickness along the side edge in the direction is about 6.7 mm), and the dough is extruded together on the conveyor, so that the thickness of the upper chocolate dough layer (upper layer) in the center in the width direction Is about 1.1 mm, the thickness along the side edge in the length direction is about 1.3 mm, the thickness of the central portion in the width direction of the lower chocolate dough layer (upper layer) is about 8.9 mm, long Side of the direction The thickness along the portion is approximately 6.7 mm, the overall width is approximately 15.0 mm, the height of the central portion in the width direction is approximately 10.0 mm, and the height along the side edge in the length direction is approximately It was molded so that the center of the upper surface in the width direction of 8.0 mm was raised, and the upper surface was a dome-shaped rod shape. In addition, a cooling tunnel type cooler is arranged in the middle of a path along which the molded product is placed on the conveyor, and the molded product transferred on the conveyor is cooled by a cooling atmosphere temperature of 10 ° C. and a cooling time of 12 minutes. The molded product after cooling is cut by a cutter with a predetermined length, the length is about 25.0 mm, the width is about 15.0 mm, and the height of the central portion in the width direction is about 10.0 mm. A molded product having a height along the side edge in the length direction of approximately 8.0 mm and a central portion in the width direction of the upper surface raised and a dome-shaped upper surface was obtained.

  FIG. 1g shows the cross-sectional shape of the obtained molded product. That is, the upper layer 1 made of the upper chocolate dough is stacked on the lower layer 2 made of the lower chocolate dough so as to have the predetermined shape described above.

  The molded product was passed through a tunnel-type oven and fired under the conditions of a firing atmosphere temperature of 220 ° C. and a firing time of 300 seconds to obtain a fired chocolate of Preparation Example 7.

<Test Example 1>
About the baked chocolate of the preparation examples 1-7, food texture and the sensory evaluation of the external appearance were performed. The results are summarized in Table 3 below.

  As a result, in the baked chocolate of Preparation Example 1 in which the thickness of the upper layer was the same as the thickness of the lower layer, scorching occurred locally and the result was poor.

  On the other hand, in the baked chocolate of Preparation Examples 2 to 5 in which the upper layer thickness was thinner than the lower layer thickness, good results were obtained as the upper layer thickness became thinner than the lower layer thickness. Furthermore, even better results were obtained when the thickness of the central portion of the predetermined region to be scorched was made thinner than the thickness of the side edge portions (Preparation Examples 6 and 7). In addition, in FIG. 2, the perspective view when an example of the baking chocolate prepared like Preparation Example 7 is seen from diagonally upward is shown.

[Preparation Example 8]
In the blending of raw materials shown in Table 3 below, mixing, refining, and conching were performed according to conventional methods to prepare a chocolate dough made of black-brown milk chocolate. The value of solid fat content (SFC) at 20 ° C. of this upper chocolate dough was 40%. Hereinafter, this dough was used as the upper chocolate dough.

  In the blending of raw materials shown in Table 5 below, mixing, refining, and conching were performed according to conventional methods to prepare a chocolate dough made of dark brown milk chocolate. The value of the solid fat content (SFC) at 20 ° C. of this chocolate dough was 25%. Next, this chocolate dough was agitated for a predetermined time under a pressure of 2 atm with a pressure mixer, and was aerated so that the specific gravity was 0.9. Hereinafter, this dough was used as the lower chocolate dough.

  From the upper side of the nozzle part of the apparatus using an extrusion molding apparatus, the upper chocolate dough was extruded into a sheet shape having a width of about 15.0 mm and a thickness of about 1.2 mm, and from the lower side of the nozzle part of the apparatus, Lower chocolate dough, a bar shape with a dome shape on the top surface, with the center portion in the width direction of the top surface raised (width is about 15.0 mm, thickness in the width direction is about 8.9 mm, length direction The thickness along the side edge is approximately 6.7 mm), and the respective dough is extruded together on the conveyor so that the thickness of the upper chocolate dough layer (upper layer) in the widthwise central portion is About 1.1 mm, the thickness along the side edge in the length direction is about 1.3 mm, the thickness of the central portion in the width direction of the lower chocolate dough layer (upper layer) is about 8.9 mm, the length direction Along the side edge of The thickness is approximately 6.7 mm, the overall width is approximately 15.0 mm, the height of the central portion in the width direction is approximately 10.0 mm, and the height along the side edge in the length direction is approximately 8.0 mm. The center of the upper surface in the width direction was raised, and the upper surface was shaped like a dome-shaped rod. In addition, a cooling tunnel type cooler is arranged in the middle of a path along which the molded product is placed on the conveyor, and the molded product transferred on the conveyor is cooled by a cooling atmosphere temperature of 10 ° C. and a cooling time of 12 minutes. The molded product after cooling is cut by a cutter with a predetermined length, the length is about 25.0 mm, the width is about 15.0 mm, and the height of the central portion in the width direction is about 10.0 mm. A molded product having a height along the side edge in the length direction of approximately 8.0 mm and a central portion in the width direction of the upper surface raised and a dome-shaped upper surface was obtained.

  The molded product was passed through a tunnel-type oven and fired under conditions of a firing atmosphere temperature of 350 ° C. and a firing time of 30 seconds to obtain a fired chocolate of Preparation Example 8.

<Test Example 2>
The baked chocolate of Preparation Example 8 was subjected to sensory evaluation of texture and appearance. As a result, the burned chocolate of Test Example 8 made of black-brown milk chocolate could be visually discerned, and the upper layer was scorched without unevenness. Moreover, the upper layer had a crispy texture as a whole, and the lower layer was soft and had a good texture.

<Test Example 3>
A baked chocolate was prepared in the same manner as the baked chocolate of Preparation Example 7, except that the baking conditions of Preparation Example 7 were adjusted so that the area ratio of burnt eyes was approximately 0, 20, 40, 60, and 80%. did. In addition, a total of 40 baked chocolates were prepared for each 8 samples under the same baking conditions.

  The top surface of the obtained baked chocolate was photographed, and the image data was analyzed with image processing software “ImageJ” (free software) to determine the area ratio of the burnt eyes. In the analysis, based on the lightness of the image data, the area was calculated by dividing the color into a burnt portion and a portion not so (binarized). More specifically, the brightness value of a pixel located at a position of 5% in terms of the number of elements arranged side by side with the highest brightness value on one pixel (the brightness of the part that is not clearly burnt) is used as a reference. The area ratio was calculated by setting a portion where the value of brightness was reduced by 20% or more as compared with the value of No. to be burnt.

  As shown in FIG. 3, the measurement result of the area ratio which matched well with the appearance impression was able to be obtained by the analysis using image processing software about the burnt eyes which generate | occur | produced in the upper surface part of baking chocolate.

<Test Example 4>
A baked chocolate was prepared in the same manner as the baked chocolate of Preparation Example 8, except that the baking conditions of Preparation Example 8 were adjusted so that the area ratio of burnt eyes was approximately 20 and 40%.

  The top surface of the obtained baked chocolate was photographed, and the image data was analyzed with image processing software “ImageJ” (free software) to determine the area ratio of the burnt eyes. In the analysis, based on the brightness of the image data, the area was calculated by dividing the color into a burnt portion and a portion not so (binarized). More specifically, the brightness values on one pixel are arranged in order from the highest and the number is set to a number%, and the brightness value of the pixel at the position of 10% (the brightness of the part that is not clearly burnt) is used as a reference. The area ratio was calculated by setting a portion where the value of brightness was reduced by 40% or more as compared with the value of No. to the burn.

  As a result, the area ratios obtained by measurement were 19% and 41%, respectively, and even in the case of chocolate made of black-brown milk chocolate, an analysis using burnt chocolate generated on the upper surface portion of the baked chocolate using image processing software As a result, the measurement result of the area ratio well matched with the visual impression could be obtained.

1 Upper layer 2 Lower layer

Claims (12)

  A first chocolate layer containing a sugar less than or equal to a disaccharide and a second chocolate layer in which the content of sugar less than or equal to a disaccharide is less than that of the first chocolate layer, wherein the first chocolate The layer is bonded so as to cover at least one predetermined region of the outer peripheral surface of the baked chocolate with a thickness smaller than that of the second chocolate layer, and in the predetermined region covered with the first chocolate layer, A baked chocolate characterized in that charred eyes are generated from the central part to the peripheral part.   The baked chocolate according to claim 1, wherein the burnt eyes are generated in an area of 40% or more of a predetermined region covered with the first chocolate layer.   The baked chocolate according to claim 1 or 2, wherein the first chocolate layer has a solid fat content at 20 ° C higher than that of the second chocolate layer.   The baked chocolate as described in any one of Claims 1-3 which has comprised the shape where the said center part of the predetermined area | region where the said burnt generate | occur | produced compared with the said peripheral part.   The thickness of the portion of the first chocolate layer corresponding to the peripheral portion of the predetermined region where the burnt has occurred is thicker than the thickness of the portion of the first chocolate layer corresponding to the central portion. Item 5. The baked chocolate according to any one of items 1 to 4.   The baked chocolate according to any one of claims 1 to 5, wherein the second chocolate layer contains air bubbles, and the first chocolate layer contains no air bubbles or has less air bubble content than the second chocolate layer. .   The 1st chocolate layer containing sugar below 2 sugars, the 2nd chocolate layer with less content of sugar below 2 sugars than the 1st chocolate layer, and the 1st chocolate layer from the 2nd chocolate layer By joining and baking so as to cover at least one predetermined area of the outer peripheral surface with a thin thickness, a burnt line is generated from the central part to the peripheral part of the predetermined area covered with the first chocolate layer. A method for producing a baked chocolate, characterized by comprising:   The manufacturing method of the baked chocolate of Claim 7 baked so that the said brown may be generated in the area of 40% or more of the predetermined area | region covered with the said 1st chocolate layer.   The method for producing a baked chocolate according to claim 7 or 8, wherein the first chocolate layer has a solid fat content at 20 ° C higher than that of the second chocolate layer.   The manufacturing method of the baked chocolate as described in any one of Claims 7-9 which has comprised the shape where the said center part of the predetermined area | region which generate | occur | produced the said burnt was raised compared with the said peripheral part.   The thickness of the portion of the first chocolate layer corresponding to the peripheral portion of the predetermined area where the burnt has occurred is made thicker than the thickness of the portion of the first chocolate layer corresponding to the central portion. The manufacturing method of the baked chocolate as described in any one of Claims 7-10. The baked chocolate according to any one of claims 7 to 11, wherein the second chocolate layer contains air bubbles, and the first chocolate layer contains no air bubbles or has less air bubble content than the second chocolate layer. Manufacturing method.