JP2017163884A - Method for producing three-layer chocolate confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a baked confectionery combining a moist texture and a crispy texture and also excellent in a chocolate flavor.SOLUTION: Provided is a method for producing a baked confectionery obtained by packing a chocolate dough with an inner dough, further packing the circumference thereof with an outer dough and thereafter baking the same. The inner dough is a gelatinized starch-containing water-in-oil type hydrous chocolate, in which baking temperature is 140°C or lower to 250°C or higher, and the temperature of the chocolate dough upon the firing is below 100°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a baked confectionery in which a chocolate with a smooth texture at room temperature is covered with a hydrated chocolate having a good texture and a cookie dough or the like.

  Conventionally, an attempt has been made to use chocolate having a smooth texture at room temperature as a center material for baked confectionery.

  For example, in Patent Documents 1 to 4, attempts have been made to use hydrated chocolate as a confectionery center material. After baking by selecting an emulsifier, adjusting the amount of insoluble dietary fiber, adding pregelatinized starch, etc. Also disclosed is a water-containing chocolate having excellent shape retention.

  However, since water-containing chocolate generally has a high water activity (about 0.7 aw), it is necessary to lower the water content in the chocolate (lower the water activity) in order to store for a long time. Furthermore, when water activity is lowered, the texture of emulsifiers and starches affects the confectionery, resulting in a sticky texture.

  On the other hand, when using pure chocolate dough with a moisture content of 3% or less, pure milk chocolate dough, chocolate dough, milk chocolate dough, quasi-chocolate dough (hereinafter simply referred to as “chocolate”) as the center material, The feeling is preferable, but during baking, the fat and oil contained in the chocolate moves to the outer dough (biscuits etc.) and the chocolate passes, or the chocolate itself moves to the outer dough and the center part has a cavity, There was a problem that the flavor of chocolate was lost due to heat during baking.

JP 2001-275570 A JP 2010-088374 A JP 2000-262217 A JP 2012-191918 A

  An object of the present invention is to produce a baked confectionery having both a moist texture and a refreshing texture and having an excellent chocolate flavor.

  The present inventors have found that the above problem can be solved by wrapping the chocolate dough with the inner dough and further surrounding the chocolate dough with the outer dough. More specifically, chocolate with a good texture as a center material, water-containing chocolate with excellent shape retention and heat resistance as an inner dough (although the texture is inferior to chocolate dough), and a cookie with a good texture as an outer dough By using a dough or the like, it is possible to obtain a baked confectionery that has both a moist texture and a refreshing texture and is excellent in chocolate flavor.

  According to the present invention, it is possible to produce a baked confectionery that has both a moist texture and a refreshing texture and is excellent in chocolate flavor.

  First, the chocolate dough used in the present invention will be described. The chocolate dough used in the present invention is not limited by the rules and the like, but one or more raw materials selected from the group consisting of cocoa mass, cocoa powder, cocoa cake and cocoa butter (hereinafter referred to as “cocoa mass etc.”). It is a processed food containing fats and oils. For example, pure chocolate dough, pure milk chocolate dough, chocolate dough, milk chocolate dough, quasi-chocolate dough, and quasi-milk chocolate dough (white chocolate corresponds to the quasi-milk chocolate dough) can be employed.

  Since chocolate has a better texture than water-containing chocolate, which will be described later, it is possible to achieve a better texture than when water-containing chocolate is used as the center material.

  The chocolate dough of the present invention contains saccharides, fats and oils in addition to cacao mass and the like, and powdered milk, emulsifiers, flavors and the like may be added as necessary.

  As the saccharide, a monosaccharide such as fructose and glucose, a disaccharide such as sucrose, trehalose and maltose, a polysaccharide such as oligosaccharide, and a sugar alcohol such as sorbitol and reduced starch syrup can be appropriately selected and used.

  In this invention, you may add fats and oils other than the fats and oils originating in chocolate dough. As the fats and oils that can be used, cocoa butter substitute fats and oils such as tempering type hard butter and no tempering type hard butter can be used in addition to cocoa butter.

  The water content of the center chocolate is 5% or less, preferably 3% or less. When the moisture content is high, the sugar in the chocolate dissolves and sticking occurs on the particle surface. As a result, the chocolate has a very high viscosity, and a good texture cannot be realized.

  As milk powder, whole milk powder, skim milk powder, prepared milk powder, etc. can be used.

  As the emulsifier, lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and the like can be used.

  Since the chocolate dough of the present invention has a low moisture content, a cooling effect due to vaporization of water cannot be expected during baking. Therefore, there is a problem that the chocolate dough is heated to 100 ° C. or higher by baking, and the aroma component is lost or a burnt fragrance is easily attached. These problems can be solved by wrapping the chocolate dough with the inner dough.

  Next, the inner fabric will be described. The inner dough is a water-in-oil type water-containing chocolate containing chocolate, water, and gelatinized starch, and if necessary, sugars, fats and oils, milk powder, emulsifiers, fragrances and the like may be added separately. Although the moisture-containing chocolate is inferior in texture to chocolate, the shape retention is high, so that the chocolate does not transfer to the outer dough or cavities do not occur during baking.

  Further, since the inner dough (hydrous chocolate) contains a large amount of water, the water vaporizes during baking and takes heat energy. Therefore, the temperature of the inner fabric is difficult to increase. Since the chocolate dough is wrapped in the inner dough, naturally the temperature is more difficult to rise than the inner dough. Therefore, by wrapping the chocolate dough with the inner dough, the fragrance component is lost from the chocolate dough or it is difficult to produce a burnt scent.

  Chocolate contained in the inner dough (hereinafter referred to as “inner dough chocolate”) is an oil-and-fat processed food containing cacao mass and the like, similar to the chocolate dough described above. The inner dough chocolate and the chocolate dough need not have the same composition.

  The inner dough of the present invention is characterized by containing starch. The inner dough is a part that directly wraps the chocolate dough, and needs to have a shape retaining property that can maintain the wrapping state even after baking. In this respect, starch is advantageous in that shape retention is enhanced because gelatinization proceeds and the viscosity increases by baking.

  As starch contained in the inner dough, starch such as wheat starch, corn starch (corn starch), tapioca starch, rice starch, potato starch and the like can be used without particular limitation. Further, starch raw materials such as wheat flour and rice can be used as they are. In addition, when the flavor at the time of using starch for chocolate confectionery is considered, as starch, wheat flour starch or wheat flour is preferable.

  The starch of the present invention needs to be gelatinized (hereinafter referred to as “gelatinized starch”). In order to maintain the flavor of chocolate, it is necessary to keep the temperature of the chocolate dough below 100 ° C, and it is preferable to keep the temperature at the time of baking below 100 ° C for the inner dough serving as the protective layer of the chocolate dough. For this reason, the amount of heat to the extent that starch is sufficiently gelatinized is not given to the inner dough.

  On the other hand, in order to protect the chocolate dough from flowing out during baking, the inner dough must have shape retention, and the water-containing chocolate (inner dough) that is not sufficiently gelatinized with starch is a rough food. It becomes a feeling.

  Therefore, in an environment where a sufficient amount of heat is not applied during firing, in order to achieve both shape retention and a texture of the inner dough, starch can be gelatinized in advance during the production of the inner dough to improve the shape retention. is necessary.

  The gelatinization degree of starch is preferably 20% or more, and more preferably 30% or more. If the degree of gelatinization is 20% or more, it is possible to achieve both shape retention and texture of the inner dough even in an environment where a sufficient amount of heat is not given during baking.

  It should be noted that the amount of gelatinized starch is sufficient if it contains 1% or more of gelatinized starch in the total amount of the inner dough.

  In addition, the gelatinization degree in this invention is based on BAP method ((beta) amylase * pullulanase method). In the measurement, the method of Shinji Kakinuma et al. (Starch Science Vol. 28, No. 4, p 235-240, 1981) was referred to.

  In order to realize a moist texture of the inner dough, it is preferable to add a saccharide having a low glass transition temperature. Specifically, sorbitol, fructose, etc. having a glass transition temperature of 300 (K) or less are used. preferable.

  The moisture content of the inner fabric before firing is preferably 6% or more and 18% or less, and more preferably 8% or more and 16% or less. If it is less than 6%, water is lost from the inner dough before the outer dough is baked, and the temperature of the chocolate dough tends to rise. In other words, when the moisture content of the inner fabric is less than 6%, the cooling function tends to be insufficient. Therefore, the moisture content of the inner fabric is preferably 6% or more.

  On the other hand, when the moisture content exceeds 18%, the shape retention property is lowered, and the inner dough easily peels from the chocolate dough during baking (the chocolate dough and the outer dough are in direct contact). ). When the inner dough peels from the chocolate dough, the temperature of the chocolate dough rises and tends to exceed 100 ° C. Therefore, the moisture content of the inner fabric is preferably 18% or less.

  Next, the outer fabric will be described. The outer dough is a biscuit dough having starch, sugar and fats and oils. The above-mentioned raw materials can be used as starch, fats and oils, and carbohydrates.

  An object of the present invention is to have a moist texture and a refreshing texture. In this respect, the chocolate dough and the inner dough are parts for realizing a “moist texture”, and a rough texture cannot be achieved. Therefore, the outer dough is essential for realizing a rough texture.

  In addition, since the inner dough itself contains a lot of chocolate components, if it is placed directly on the top board, the contact surface will be burnt and a “burnt odor” described later will be generated. Therefore, the outer fabric is essential to prevent the inner fabric from coming into direct contact with the top board. The top plate used for firing is often made of metal and has high thermal conductivity. Therefore, the contact surface with the top plate is characterized by being easy to burn as compared with the non-contact surface.

  Next, a manufacturing method will be described. In the present invention, it is necessary to wrap the chocolate dough with the inner dough and further wrap the periphery with the outer dough. There is no particular limitation on the method of wrapping, and manual wrapping or a wrapping machine may be used.

  The firing temperature of the present invention is 140 ° C. or higher and 250 ° C. or lower, and is preferably 150 ° C. or higher from the viewpoint of shortening the production time. In addition, when firing at a high temperature, it is difficult to determine the production time, so 190 ° C. or lower is preferable from the viewpoint of quality stability.

  In addition, if the temperature of the chocolate dough exceeds 100 ° C, the flavor component of the chocolate volatilizes, or 2,3-butanedione (hereinafter referred to as "dull smell") that causes malodor from the chocolate occurs, and the flavor of the chocolate is impaired. It is. Therefore, in the present invention, it is necessary to suppress the temperature of the chocolate dough during baking to 100 ° C. or lower.

(Manufacture of chocolate dough)
15 parts of cocoa powder (“Cocoa Powder KV” manufactured by Daito Cacao Co., Ltd.), 39.9 parts of sucrose, 0.1 part of lecithin, 35 parts of vegetable oil and fat, and 10 parts of whole milk powder were mixed, rolled and conched to produce a chocolate dough.

(Manufacture of inner fabric)
(Production Example 1)
20 parts of reduced starch syrup (sugar 70%, water content 30%), 15 parts of whole egg, 10 parts of margarine (Fuji Oil Company's “Message 500”), 5 parts of flour (Nitto Fuji Flour “White Feather”) and 5 parts of water was added and mixed (mixture 1) (water content 44.8%). Mixture 1 was boiled at 90 ° C. for 8 minutes, cooled to 40 ° C., and then 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an inner dough (A1). The moisture content of the inner fabric (A1) was 17%, and the degree of gelatinization was 58%.

(Production Example 2)
After the mixture 1 was boiled at 90 ° C. for 10 minutes and cooled to 40 ° C., 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an inner dough (A2).

(Production Example 3)
After the mixture 1 was boiled at 90 ° C. for 12 minutes and cooled to 40 ° C., 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an inner dough (A3).

(Production Example 4)
After the mixture 1 was boiled at 90 ° C. for 14 minutes and cooled to 40 ° C., 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an inner dough (A4).

(Production Example 5)
The inner fabric (A4) and an inner fabric (A9) described later were mixed at a ratio of 4: 5 (weight ratio) to produce an inner fabric (A5).

(Production Example 6)
The inner fabric (A4) and the inner fabric (A9) were mixed at a ratio of 5: 4 (weight ratio) to produce an inner fabric (A6).

(Production Example 7)
14 parts of sorbitol, 15 parts of whole egg, 10 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 5 parts of soft flour (Nitto Fuji Flour "White Feather") and 11 parts of water were added and mixed (mixture 7) . The mixture 7 was boiled at 90 ° C. for 10 minutes, cooled to 40 ° C., and then 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an inner dough (A7).

(Production Example 8)
The mixture 1 was boiled at 90 ° C. for 6 minutes, cooled to 40 ° C., and then 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an inner dough (A8).

(Production Example 9)
20 parts of reduced starch syrup, 15 parts of whole egg, 10 parts of margarine (“Message 500” manufactured by Fuji Oil Co., Ltd.), 5 parts of soft flour (Nitto Fuji Milling “White Feather”) and 5 parts of water were added and mixed (mixture 9) ). Next, 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to the mixture 9 to produce an inner dough (A9).

(Production Example 10)
Mix 14 parts of granulated sugar, 15 parts of whole egg, 10 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.) and 5 parts of soft flour ("Nippon Fuji Powder" White Feather "), resulting in a water content of 28%. Thus, an appropriate amount of water was added and mixed (mixture 10). Next, 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to the mixture 10 (50 parts) to produce an inner dough (A10).

  The moisture content and gelatinization degree of the inner fabric (A2 to 10) are as shown in Table 1.

  The degree of gelatinization of the confectionery is a value obtained by the BAP method, and the moisture content is a value measured using a moisture meter “MX-50” manufactured by A & D.

(Manufacture of outer fabric)
Kitchen aids 25 parts sucrose, 22 parts margarine (Fuji Oil Company “Message 500”), 5 parts chocolate (Fuji Oil “Sweet Chocolate E”), 2 parts whole liquid egg, 0.5 parts salt, 0.5 parts swelling agent The mixture was stirred for 6 minutes with a mixer, and 45 parts of weak flour (Nitto Fuji Milling “White Feather”) was added thereto and stirred for 2 minutes to produce an outer dough.

(Manufacture of baked confectionery)
Example 1
A substantially spherical package was produced by wrapping 4 g of the chocolate dough with 10 g of the inner dough (A1) and further wrapping with 6 g of the outer dough. This packaged product was baked in an electric oven at 160 ° C. for 13 minutes to produce a baked confectionery (Example 1). Immediately after baking, the chocolate dough temperature was 99 ° C, and the moisture content of the baked confectionery was 8%.

  About the baking time of Examples 2-7 and Comparative Examples 1 and 3, time was adjusted so that the moisture content of baked confectionery might be 8% (it was made to correspond with the moisture content of Example 1). Specific firing times are shown in Table 1.

(Examples 2 to 7)
Baked confectionery (Examples 2 to 7) was produced under the same conditions as in Example 1 except that the baking time and the inner dough (A1) were changed to the inner doughs (A2) to (A7). Table 2 shows the temperature of the chocolate dough immediately after baking.

(Comparative Example 1)
A substantially spherical package was produced by wrapping 4 g of the chocolate dough with 10 g of the inner dough (A8) and further wrapping with 6 g of the outer dough. This packaged product was baked in an electric oven at 160 ° C. for 14 minutes to produce a baked confectionery (Comparative Example 1).

(Comparative Example 2)
The inner dough (A9) had low shape retention and could not wrap the chocolate dough.

(Comparative Example 3)
4 g of chocolate dough was wrapped with 10 g of the inner dough (A10) and further wrapped with 6 g of the outer dough to produce a substantially spherical packaged confectionery. This packaged confectionery was baked in an electric oven at 160 ° C. for 12 minutes to produce a baked confectionery (Comparative Example 3). The inner dough (A10) and the inner dough (A9) have almost the same moisture content, but the viscosity of the aqueous solution of granulated sugar (the main component is sucrose) contained in the inner dough (A10) is high. I was able to.

  Ten skilled panelists evaluated the baked confectionery according to the following criteria. The evaluation results are shown in Table 2.

(Food texture evaluation "feels like a feeling")
The freshness of the baked confectionery was evaluated according to the following criteria.
Note that the “smooth feeling” refers to a texture in which the outer dough portion easily collapses when teeth are put into the baked confectionery.
○: 8 or more panelists evaluated as “good” △: 3 or more panelists evaluated as “good”, 7 or less ×: 2 or less panelists evaluated as “good”

(Food texture evaluation “moist feeling”)
The moist feeling of the baked confectionery was evaluated according to the following criteria.
“Moist feeling” means a state in which the inner dough and the chocolate dough are fresh.
○: 8 or more panelists evaluated as “good” △: 3 or more panelists evaluated as “good”, 7 or less ×: 2 or less panelists evaluated as “good” Evaluation is “△” About the following samples, the food texture which half or more panelists felt was described.
Specifically, the description “with pap” indicates that the dough is puffy, and the description “mouth melting” indicates that the intermediate dough did not melt well.

(Shape evaluation)
The diameter and thickness (height) after baking were measured. Although the shape is not a direct evaluation item, when the thickness of the baked confectionery is thin, the inner dough and the chocolate dough are dried, and the oil and fat are easily oozed out. As a result, there is a tendency that the entire confectionery is crumbly and a “smelling odor” tends to occur.

(Taste evaluation)
The chocolate flavor of the baked confectionery was evaluated with the flavor of the unbaked chocolate dough as the standard.
○: One or more panelists evaluated as “equivalent to standard” * Chocolate flavor is the same level as before baking.
○ △: None of the panelists rated “equivalent to the standard”, and no panelists felt a “smelling odor”.
* The chocolate flavor has fallen, but there is no “smelling odor”. Δ: There are panelists rated as “standard”, and less than 3 panelists felt “smelling odor”.
X: There are panelists evaluated as “equivalent to the standard”, and there are four or more panelists who felt “smelling odor”.

  There was no difference in the “feel”. Even with the shortest baking time of 8 minutes (Example 4), there is no powderiness and it is presumed that the baking was sufficiently performed.

  On the other hand, the difference in shape retention was greatly influenced by “moistness”. That is, when the shape retaining property is good (the shape change is small), the moist feeling is also good (Examples 2, 3, 4, 7), and when the shape retaining property is bad (the shape change is large). The moist feeling also tended to deteriorate (Comparative Examples 1 and 3).

  Next, regarding the flavor, during baking, the scent was weakened when the chocolate dough temperature was high, and a stuffy odor was produced when it exceeded 100 ° C. (good: Examples 2, 3, 4, 7> Example 6> Example) 1, 5> Comparative Example 1: Evil).

  Moreover, even if the temperature of chocolate dough was the same, the direction where the confectionery shape was thin (low shape-retaining property) was easy to produce a stuffy odor (good: Example 2, 7> comparative example 3: bad).

Claims (3)

A method for producing a baked confectionery obtained by wrapping a chocolate dough with an inner dough and further wrapping the periphery with an outer dough, followed by baking.
However, the inner dough is water-in-oil type water-containing chocolate having gelatinized starch,
The firing temperature is 140 ° C or higher and 250 ° C or lower,
And the temperature of the chocolate dough at the time of baking is 100 ° C. or less,
The manufacturing method of the baked confectionery characterized by the above-mentioned.   The method for producing a baked confectionery according to claim 1, wherein the degree of gelatinization of the inner dough is 20% or more.   The method for producing a baked confectionery according to claim 1 or 2, wherein the moisture content of the inner dough before baking is 6 to 18%.