JP2017143829A - Chocolate candy and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate candy to which brittle texture having remaining fudge-like roughness can be imparted, from which unique gas-containing texture can be obtained easily, and which is excellent in remaining flavor or richness obtained from fat contained in powdery fat; and to provide a production method thereof.SOLUTION: A chocolate candy contains powdery fat in which a melting point of the fat is 25°C or higher, and below 50°C. In a production method of the chocolate candy, a chocolate dough held after being heated at 40-60°C is mixed with the powdery fat, and, after dispersing the powdery fat, cooled and solidified.SELECTED DRAWING: None

Description

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

  Fudge is a traditional confectionery that originated in the United Kingdom. It is made by mixing sugar, condensed milk, and butter, completely dissolved, then cooled in a mold and hardened. It has a texture close to that of sugar and has no adhesive strength due to its large sugar crystals. It is characterized by a texture that melts while crumbled in the mouth when chewed with a moist texture. There are many variations, including chocolate, maple syrup, marshmallows, nuts and dried fruits.

  There is a demand for a technology that can impart a brittle texture with a fudge-like graininess to chocolate confectionery relatively easily and can easily adjust the graininess and brittleness by blending. In addition to the texture that melts in the mouth when it is chewed, in addition to the flavor of the raw material of chocolate dough, new flavor and rich taste, for example, flavor and richness derived from fats and oils such as taste fats and oils other than chocolate dough If there is a taste and the rest in the mouth is good, the product is characterized by a texture and a brittle texture, as well as a flavor and richness.

  Air-containing chocolate, also called air-in chocolate, is a chocolate dough containing small bubbles and is characterized by a light and brittle texture. This aerated chocolate is produced by solidifying after entraining a large amount of air in a molten chocolate dough having fluidity. As a method for producing aerated chocolate, there is known a method in which bubbles are taken into a molten chocolate dough by an aerated process or a reduced pressure process and then solidified, but an additional process for aerated is required. In addition, since a dedicated device for pressure control, high-speed stirring, and the like is required, a technique capable of easily imparting a light texture like an aeration without requiring a special process or a dedicated device has been desired.

  Conventionally, the technique of patent documents 1-3 is proposed as a foodstuff which added fats and oils to chocolate dough with the form of powder.

  In Example 3 of Patent Document 1, fine powdered fats and oils obtained by spraying oil-in-water emulsions containing highly unsaturated fatty acid-containing fats and oils containing 91% by mass of unsaturated fatty acids from holes having a diameter of 0.1 mm A chocolate product to which is added is described. However, as described in the fact that the flavor as chocolate was good and that no off-flavor was observed, the expression of the flavor of fats and oils derived from highly unsaturated fatty acids is not desirable. This is a technology that aims to suppress this. In other words, the addition of powdered fats and oils prevents the original texture and flavor from being hindered. The powdered fats and oils give a light, rough, brittle, and airy texture, and when chewed, it melts while breaking in the mouth. It does not imply a characteristic flavor and richness derived from the fats and oils contained in the powdered fats and oils, particularly the after-remaining of these, along with the eating texture.

  Patent Document 2 discloses a composition for filling containing a liquid oil in which powdered fats and oils are encapsulated in an outer shell of a matrix material containing protein, as a lipid-based filling composition having a low saturated fatty acid content. Things have been proposed. In the examples, an oil-in-water emulsion is prepared so as to form fine oil droplets of 0.5 to 5 μm, and spray-dried to obtain powdered fats and oils, to which a chocolate filling is added is produced. However, the addition of powdered fats and oils prevents the original texture and flavor from being hindered. The powdered fats and oils give a light, rough, brittle, and airy texture, and when chewed, they melt in the mouth. It does not imply a characteristic flavor and richness derived from the fats and oils contained in the powdered fats and oils, particularly the after-remaining of these, along with the eating texture.

  Patent Document 3 proposes a chocolate-like food containing powdered fats and oils whose melting point is 50 to 100 ° C. An oil-soluble fragrance is included in powdered fats and oils for expression of flavor, and fine powdered fats and oils having an average particle size of 30 to 61 μm are added to the chocolate-like food. It is said that when a chocolate-like food is chewed, the powdered fats and oils are destroyed in the mouth, and the flavors contained in the powdered fats and oils start to beat, so that a chocolate-like food having flavor characteristics can be obtained. There is no description about the flavor and after-residue of the fat and oil contained in the fat and oil, and since the melting point is high, the melting of the mouth becomes poor, and the after-residue of the flavor of the fat and oil cannot be obtained. In addition, it is a technology to develop flavor by flavor by making powdered oils and fats finer, giving a light texture like graininess, brittleness and aeration like with powdered oils and fats and textures that melt while crumbled in the mouth At the same time, it does not suggest that a characteristic flavor or richness derived from the fats and oils contained in the powdered fats and oils, especially the remaining after these. Moreover, after preparing an oil-in-water emulsion, it is cooled until the fat is solidified, and the solidified and floated fat is separated and dried to produce powdered fat with a high content of fat and oil in the powdered fat. However, it is not described about what fat and oil content is less than 80 mass%.

  In addition, as a method for easily producing aerated chocolate, Patent Document 4 describes a technique in which a porous food such as a baked product pulverized product is aerated as an alternative to air, mixed into a molten chocolate dough, and then decompressed. Has been proposed. However, since the baked product pulverized product and the like are mixed with the chocolate dough, the more the amount to be mixed, the less the oily feeling.

JP 59-17949 A Special table 2014-501115 gazette International Publication No. 2014/087724 JP 11-318336 A

  The present invention has been made in view of the circumstances as described above, and can impart a brittle texture with fudge-like roughness and easily obtain a unique aerated texture, and is contained in powdered fats and oils It is an object of the present invention to provide a chocolate confectionery having a good aftertaste and a rich aftertaste derived from fats and oils and a method for producing the same.

  In order to solve the above problems, the chocolate confectionery of the present invention is characterized in that it contains powdered fats and oils having a melting point of the fats and oils of 25 ° C or higher and lower than 50 ° C.

  The powdered fat / oil is preferably one in which the fat / oil does not contain a liquid oil, the content of the fat / oil is preferably 50% by mass or more and less than 80% by mass, and the average particle size is more than 100 μm. Preferably, it is preferable to contain 1-60 mass parts of said powdered fats and oils with respect to 100 mass parts of chocolate dough.

  Moreover, the manufacturing method of the chocolate confectionery of this invention is characterized by cooling and solidifying, after mixing the chocolate dough heated and hold | maintained at 40-60 degreeC, and the said powdered fats and oils, disperse | distributing the said powdered fats and oils.

  According to the present invention, the chocolate confectionery can impart a brittle texture with a fudge-like roughness and easily obtain a unique aeration-like texture, and the flavor and richness derived from the fat contained in the powdered fat. The rest after is good.

It is a scanning electron microscope (SEM) photograph which shows the cross section of a spray-drying type powdery fat.

  The present invention is described in detail below.

  The chocolate confectionery of the present invention contains powdered fats and oils whose melting point is 25 ° C or higher and lower than 50 ° C. If the melting point of the fat is within this range, the degree of melting in the mouth is good. Will be good. If the melting point of the oil or fat is too high, the melting of the mouth becomes worse and the flavor is less likely to remain afterwards. Considering the point that mouth melting is further improved, the melting point of fats and oils is preferably 47 ° C. or lower.

  The powdered oil / fat is preferably one that does not contain liquid oil. By using fats and oils that have the above melting point range as the whole fat and oil without including liquid oil, the degree of melting in the mouth is good, and it is included in the powdered fat when chewing chocolate confectionery and melting while breaking in the mouth The rest after the flavor and richness derived from the oils and fats to be obtained. Here, liquid oil is liquid at 5 ° C., for example, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, fish oil, palm oil, etc. Is mentioned.

  The content of the fat / oil is preferably 50% by mass or more and less than 80% by mass. When the fat content is 50% by mass or more, when the chocolate confectionery is chewed and melted while being broken in the mouth, the flavor and richness derived from the fat contained in the powdered fat becomes good. . When the content of fats and oils is less than 80% by mass, emulsification is good, the amount of free fat by the method by spray drying is small, and the after-residue of chocolate added to the chocolate dough can be made even better.

  The powdered fat / oil preferably has an average particle size of more than 100 μm. Here, the average particle size can be measured by the method described in Examples below. When the average particle size is more than 100 μm, a brittle texture with a rough texture is left when chewing chocolate confectionery. Taking into account the brittle texture that the graininess remains and the flavor and richness derived from the fats and oils contained in the powdered fats and oils, the average particle size is preferably more than 120 μm, and the upper limit of the average particle size is particularly high Although not limited, it is preferably 350 μm or less in consideration of the point that production of powdered fats and oils by the spray drying method is not difficult.

  Although it does not specifically limit as powder oil and fat used for the chocolate confectionery of this invention, The powder oil and fat which dried the oil-in-water type emulsion can be used preferably.

  The fats and oils used in the powdered fats and oils are not particularly limited as long as they are edible and have a melting point of 25 ° C or higher and lower than 50 ° C as the whole fats and oils contained in the powdered fats and oils. Palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, fish oil, shea fat, monkey fat, iripe fat, cacao fat, lard, beef tallow, beef tallow Examples thereof include milk fats, fractionated oils thereof or processed oils thereof (one subjected to one or more treatments among hardening and transesterification reactions). These may be used alone or in combination of two or more.

  Among these, milk fat is preferable in view of the point that a chocolate confectionery having a flavor and richness derived from the fat contained in the powdered fat is obtained. In powdered fats and oils containing milk fat, butter and rich taste are imparted to the aftertaste.

  Below, an example of the powdered fats and oils used for the chocolate confectionery of this invention is demonstrated.

  Powdered oils and fats are added to the water phase containing excipients, and the oily phase containing oils and fats as described above is added, stirred with a homomixer, etc., and then homogenized with a homogenizer, etc. to give an oil-in-water emulsion, and then It can be obtained by dry powder.

  As a method for dry-pulverizing the oil-in-water emulsion, generally known methods such as spray drying, vacuum freeze drying, and vacuum drying can be used.

  FIG. 1 is an SEM photograph showing a cross section of a powdered fat manufactured by a spray drying method. As shown in the SEM photograph of FIG. 1, the powdered fat obtained by the spray drying method has a hollow shape with a cavity inside. According to the chocolate confectionery of the present invention, it has a unique aeration-like texture. Although the present invention is not limited to this reason, the following points are presumed. The hollow powdered fats and oils are, so to speak, encapsulated air with oil droplets and excipients. When the chocolate confectionery of the present invention is produced, the melted chocolate dough and the hollow powdered fats and oils Are mixed and dispersed uniformly while maintaining the shape of the powdered oil, so that the trapped air is also uniformly dispersed. Therefore, an additional process for aeration and a dedicated device for pressure control, high-speed agitation, and the like are not required, and a light aeration-like texture can be easily imparted. Considering such points, the powdered fat used in the present invention is a powder obtained by the spray drying method in which a hollow powdered fat as shown in FIG. Oils and fats are preferred.

  Examples of excipients include milk proteins such as sodium caseinate, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose Monosaccharides such as fructose, galactose and mannose; disaccharides such as lactose, sucrose, maltose and trehalose; polysaccharides such as oligosaccharides, dextrin and starch; thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.

  An emulsifier can be used for powdered fats and oils as needed. The emulsifier is not particularly limited as long as it is for food. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester , Propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like. When blending an emulsifier with powdered fats and oils, the oil-soluble emulsifier is usually blended with the oil phase and the water-soluble emulsifier is blended with the water phase. You may mix | blend antioxidant, a coloring agent, a flavor, etc. with an oil phase and an aqueous phase suitably.

  Below, an example of the manufacturing method of powdered fats and oils is demonstrated.

  In the emulsification step, each of the raw materials is put into a stirring tank of an emulsifier and mixed with stirring, and then homogenized with a pressure homogenizer.

  The mixing ratio of the raw materials is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass of water with respect to 100 parts by mass of the total amount of fats and excipients.

  The blending procedure is not particularly limited. For example, the excipient is dispersed in water at room temperature and then stirred under heating, or the excipient is dispersed in heated water and stirred until completely dissolved. Then, it can be emulsified by adding dropwise the oil and fat heated and dissolved while stirring with a homomixer.

The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kgf / cm ² to homogenize.

  Next, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.

  Next, after the spray-dried powder is taken out from the tank of the spray dryer, it is cooled with cold air while being conveyed by a vibrating fluidized tank or the like, whereby powdered fats and oils can be produced. In addition, a heat sterilization process etc. can also be provided at an appropriate time.

  The chocolate confectionery of the present invention contains chocolate dough and powdered fats and oils as described above.

  Examples of chocolate dough include cocoa ingredients such as cacao mass, cocoa butter, cocoa cake, and cocoa powder, and sugar additives such as sugar, dairy products such as milk powder, food additives such as vegetable oils and fats, and food additives such as fragrances. It is obtained by mixing at an arbitrary ratio, rolling and conching according to the ordinary method. In March 1971, the Fair Trade Commission was certified based on the provisions of the Unfair Premiums and the Unfair Labeling Prevention Act. Includes not only chocolates and semi-chocolates described in the “Fair Competition Rules for Labeling of Chocolates” received, but also processed fats and oils such as cocoa mass, cacao butter, cocoa, etc. Is.

  The chocolate confectionery of the present invention can easily adjust the texture of roughness and brittleness and the aeration-like texture when the chocolate confectionery is chewed by the amount of powdered fats and oils added to the chocolate dough. The chocolate confectionery of the present invention preferably contains 1 to 60 parts by mass of powdered oil / fat with respect to 100 parts by mass of the chocolate dough. When the content of the powdered fats and oils is within this range, when the chocolate confectionery is chewed, the brittle and aeration-like textures that remain rough and the flavor and richness derived from the fats and oils contained in the powdered fats and oils. The rest will be good. Among them, in consideration of the brittle texture that the graininess remains, and the flavor and richness derived from the fats and oils contained in the powdered fats and oils, the content of the powdered fats and oils is 100 parts by mass of the chocolate dough. More preferably 5 parts by mass or more, and the content of the powdered fats and oils is more preferably 20 parts by mass with respect to 100 parts by mass of the chocolate dough, considering that the aeration-like texture becomes better. When the chocolate confectionery is manufactured, it is easy to pour the chocolate dough in which the powdered fats and oils are dispersed into the mold in a heated and melted state, and the workability is good. More preferably, it is 45 mass parts or less with respect to 100 mass parts of chocolate dough.

  In the chocolate confectionery of the present invention, other raw materials can be blended in addition to the chocolate dough and the powdered fats and oils within the range not impairing the effects of the present invention. Examples of other raw materials include cookies, caramel, nuts and corn flakes.

  The chocolate confectionery of the present invention can be produced, for example, by mixing a heat-melted chocolate dough and powdered fats and oils, dispersing the powdered fats and oils, and then cooling and solidifying them. Among them, the chocolate dough melts and becomes a fluid state, and the powdered fats and oils can be uniformly dispersed while maintaining a granular shape, and are derived from the brittle texture and aeration-like texture in which the roughness remains and the fats and oils contained in the powdered fats and oils Considering that chocolate confectionery with a good aftertaste and richness can be obtained, the chocolate confectionery of the present invention is mixed with chocolate dough heated and held at 40 to 60 ° C. and powdered fats and oils are dispersed. Then, it is preferable to manufacture by cooling and solidifying. Specifically, for example, using a mixer equipped with a stirrer, the chocolate dough is dissolved while being heated and held at a predetermined temperature. The chocolate dough in which is dispersed can be put into a mold from a mixer bowl and allowed to cool and harden to obtain a chocolate confectionery.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Measurement method The average particle size of the powdered fats and oils is measured using the SEISHIN ROBOT SHIFTER RPS-105 (automatic dry sonic sieving measuring instrument, manufactured by Seishin Enterprise Co., Ltd.), and the particle size measurement conditions (classification time: 4 minutes, classification) : 3 minutes, sound wave intensity: 30, sound wave frequency: 50 Hz).
850, 300, 212, 150, 106, 75, 53, 32, 100 mesh using PASS mesh JIS-Z-8801-2006 standard sieve (mesh size 150 μm)
The melting point of fats and oils was measured by “3.2.2.2-2013 melting point (increased melting point)” of the standard fat analysis method (Japan Oil Chemists' Society).
(2) Preparation of powdered fats and oils (powdered fats and oils A)
After adjusting the temperature of 32.5% by mass of the fats and oils shown in Table 1 to 70 ° C., 0.7% by mass of an emulsifier was added to prepare 33.2% by mass of an oil phase. 51.0% by mass of water was adjusted to 60 ° C., and 14.0% by mass of dextrin and 1.8% by mass of sodium caseinate were added as excipients to prepare an aqueous phase. The oil phase is maintained at 70 ° C., the aqueous phase is maintained at 60 ° C., the whole amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water type, and then a pressure of 150 kgf / cm ² with a homogenizer. To obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was appropriately adjusted for spraying using a nozzle-type spray dryer with a target of water content of 2.0% by mass and an average particle size of 200 μm, and spray-dried to obtain powdered fats and oils.

(Powder oil B)
Powder oil B was obtained in the same manner as powder oil A except that the palm oil of powder oil A was changed to palm olein.

(Powder oil and fat C)
Powder oil C was obtained in the same manner as powder oil A except that the palm oil of powder oil A was changed to palm extremely hardened oil.

(Powder oil and fat D)
Powder oil and fat D was obtained in the same manner as powder oil and fat A except that the palm oil of powder oil and fat A was changed to palm hardened oil (melting point: 48 ° C.).

(Powder oil E)
Powder oil and fat A was obtained in the same manner as powder oil and fat A, except that the palm oil of powder oil and fat A was changed to milk fat (melting point: 32 ° C.).

(Powder oil and fat F)
Powder oil and fat A was changed to a mixed oil of rapeseed extremely hardened oil and rapeseed oil (mass ratio of rapeseed extremely hardened oil and rapeseed oil = 1: 1), and other than that, powdered fat and oil F was obtained in the same manner as powdered fat and oil A It was.

(Powder oils G, H, I)
Powdered fats and oils G, H, and I were obtained in the same manner as powdered fats and oils A by adjusting the formulation of the aqueous phase so as to have the composition shown in Table 2 below.

(Powder oils and fats J, K)
With the formulation of powdered fats and oils A, the spray nozzle angle and SFB (subfluidized bed: subfluidized bed) aiming at moisture 2.0% by mass and average particle size 120μm (powdered fats and oils J) and 350μm (powdered fats and oils K) The pressure and the like were adjusted appropriately and spray dried to obtain powdered fats and oils J and K.

(Powder oil L)
Powder oil and fat L was obtained in the same manner as powder oil and fat A except that the palm oil of powder oil and fat A was changed to rapeseed oil.

(Powder oil M)
Powder oil M was obtained in the same manner as powder oil A except that the palm oil of powder oil A was changed to rapeseed extremely hardened oil.

(Oil powder N)
A commercially available fat powder which is a powdered rapeseed extremely hardened oil was used.

(Palm oil P)
Normal palm oil that was not in powder form was used.

* 1 Mass ratio of rapeseed extremely hardened oil to rapeseed oil = 1: 1
* 2 Oil and fat powder: Riken Vitamin Co., Ltd. Spray Fat NR-100
(3) Preparation of chocolate confectionery Chocolate confectionery was prepared with the following composition. Using a mixer (Aikosha Seisakusho KENMIX mixer (using a beater)), dissolving the chocolate dough coating chocolate at 45 to 50 ° C, stirring and stirring at low speed, either powdered fats or oils A to M, or fats and oils Powder N was sprinkled and mixed uniformly for 3 minutes, then placed in a mold and allowed to cool and harden to obtain chocolate confectionery of Examples 1 to 15 and Comparative Examples 1, 3, and 4 shown in Table 4. . In Comparative Example 2 of Table 4, ordinary palm oil P was added, and otherwise, chocolate confectionery was obtained in the same manner as described above.
<Combination of chocolate candy>
Coating chocolate * 3 500g
Any of powdered fats and oils A to M, fats and oils powder N, or palm oil P 5 to 300 g
* 3 Cacao Barry Partaglasse Yvoire (white)

  Table 4 shows the composition (parts by mass) of the powdered fats and oils A to M, the fat and oil powder N, the palm oil P, and the chocolate dough used.

(4) Evaluation The following evaluation was performed for the examples and comparative examples in Table 4. The panel conducted a discrimination test for five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard olfaction test. We selected 6 men and 6 women in their 20s and 40s.

[Rough]
Roughness in the mouth when tasting chocolate confectionery was evaluated by the following 12 criteria by 12 panelists.
Evaluation Criteria A : 11 to 12 out of 12 panelists evaluated that there was roughness.
A: 7 to 10 out of 12 panelists evaluated that there was roughness.
Δ: 3 to 6 out of 12 panelists evaluated that there was roughness.
X: Among 12 panelists, 2 or less evaluated that there was roughness.

[Brittleness]
The brittleness of the texture when the chocolate confectionery was sampled was evaluated by the following 12 standards using 12 panelists.
Evaluation Criteria A : 11 to 12 out of 12 panelists evaluated that the texture was fragile.
○: 7 to 10 out of 12 panelists evaluated that the texture was fragile.
Δ: 3 to 6 of 12 panelists evaluated that the texture was fragile.
X: The panel 12 people evaluated that the texture was fragile, but 2 or less.

[Aeration]
The aeration-like texture when the chocolate confectionery was sampled was evaluated by the following 12 standards using 12 panelists.
A: 11 to 12 out of 12 panel felt that they were aerated.
○: 7 to 10 of 12 panelists felt that they were aerated.
(Triangle | delta): 3-6 persons of 12 panel felt that it was aerated.
X: It was 2 or less people who felt that 12 panels included air.

[Melting mouth]
Mouth melting when tasting chocolate confectionery was evaluated by 12 panelists according to the following criteria.
Evaluation Criteria A : 11 to 12 out of 12 panelists evaluated that the mouth melted well.
A: 7 to 10 out of 12 panelists evaluated that the mouth melted well.
Δ: 3 to 6 out of 12 panelists evaluated that the mouth melted well.
X: Among 12 panelists, 2 or less evaluated that the mouth melted well.

[Remaining after flavor]
A panel after comparing the chocolate confectionery of Examples 1 to 15 and Comparative Examples 1 to 4 with the chocolate confectionery in which the powdered fats and oils are not blended, after the flavor in the mouth when the chocolate confectionery was tasted Twelve people evaluated the following criteria.
Evaluation Criteria ◎ +: All 12 panelists evaluated that the remaining after flavor was good.
A: 10 to 11 out of 12 panelists evaluated that the remaining after flavor was good.
○: 7 to 9 out of 12 panelists evaluated that the remaining after flavor was good.
Δ: 3 to 6 out of 12 panelists evaluated that the remaining after flavor was good.
X: Among 12 panelists, 2 or less evaluated that the remaining after flavor was good.

[Workability]
The workability at the time of producing chocolate confectionery was evaluated according to the following criteria from the inclination and flow state of the mixer bowl when pouring from the mixer bowl into the mold at the time of production of chocolate confectionery.
Evaluation standard ( double-circle): It flows, when the inclination of a mixer bowl is less than 45 degree | times.
○: The mixer bowl flows at 45 degrees or more and less than 70 degrees.
Δ: The mixer bowl flows at 70 degrees or more and less than 90 degrees.
X: It does not flow even if the mixer bowl is tilted 90 degrees.

[Comprehensive evaluation]
Evaluation was made according to the following criteria based on the evaluation results of the items of roughness, brittleness, aeration, melting in the mouth, remaining after flavor, and workability.
Evaluation criteria A : Each item was A + or A.
◯: There was no x or Δ in each item, and one or more ◯.
Δ: No x in each item, one or more Δ.
X: One or more x in each item.

  The above evaluation results are shown in Table 4.

Claims (6)

  Chocolate confectionery containing powdered fats and oils whose melting point of fats and oils is 25 degreeC or more and less than 50 degreeC.   2. The chocolate confectionery according to claim 1, wherein the powdered fat is one in which the fat does not contain liquid oil.   3. The chocolate confectionery according to claim 1, wherein the powdered fat has a content of the fat of 50% by mass or more and less than 80% by mass.   The chocolate confectionery according to any one of claims 1 to 3, wherein the powdered fat has an average particle size of more than 100 µm.   Chocolate confectionery as described in any one of Claims 1-4 which contains the said powder fats and oils 1-60 mass parts with respect to 100 mass parts of chocolate dough.   It is a manufacturing method of the chocolate confectionery as described in any one of Claims 1-5, Comprising: The chocolate dough heated and hold | maintained at 40-60 degreeC and the said powdered fats and oils are mixed, and the said powdered fats and oils are disperse | distributed. The manufacturing method of the chocolate confectionery to cool and solidify.