JP3659022B2 - Chocolate-based food and its usage - Google Patents
Chocolate-based food and its usage Download PDFInfo
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- JP3659022B2 JP3659022B2 JP28703198A JP28703198A JP3659022B2 JP 3659022 B2 JP3659022 B2 JP 3659022B2 JP 28703198 A JP28703198 A JP 28703198A JP 28703198 A JP28703198 A JP 28703198A JP 3659022 B2 JP3659022 B2 JP 3659022B2
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Description
【0001】
【発明の属する技術分野】
本発明はチョコレート利用食品及びその使用法に関し、特に5℃において非流動状態にあり、室温でガナッシュ様のボディ感を呈し、菓子生地の上面に載置乃至塗布したり、あるいは内部に包餡して焼成使用しても、良好な包餡適正乃至焼成耐性を有するガナッシュ様のチョコレート利用食品に関する。
【0002】
【従来の技術】
従来よりチョコレート生地とクリームとを混合して製造される、いわゆるガナッシュは、例えばケーキ等にナッペ(ヘラでケーキ等の表面に塗る)したり、製菓用の器具を用いて造花したり、またはケーキ生地の間にサンドしたりして使用される高級洋菓子素材である。
このような、従来のガナッシュは焼き菓子等の上面に載置乃至塗布してオーブンなどで焼成すると沸騰して流れ出したり、また菓子等の内部に充填して焼成すると充填した上部に大きな空洞が生ずるなどの問題があるため、専ら焼成後に塗布したり、または充填したりすることが多い。
また、焼成前に使用される場合はバターケーキなどの焼菓子へ熟練した洋菓子職人により球状に成型し、冷凍されたガナッシュを注意深く生地に埋め込むという非常に高度な技術が必要であった。また凍結状態のものは、品温が上昇すると表面のガナッシュの周辺への付着がひどく、焼成耐性も著しく低下するため量産化が困難であった。
【0003】
一方、従来より多くの含水チョコレート加工食品が提案されてきた。例えば、特開平3-198742号公報では、卵白を泡立てたメレンゲと特定量のキサンタンガムを使用してチョコレートムースを製造する方法が提案されている。また、特開平4-95447 号公報では、乳化剤としてポリグリセリン脂肪酸エステルを用いた非常に乳化安定なチョコレート利用食品が提案されている。しかしながら、これらはいずれも焼菓子にフィリングしたときの焼成耐性が弱く、いずれも満足な結果は得られない。
【0004】
【発明が解決しようとする課題】
本発明は、特に5℃において非流動状態にあり、ガナッシュ様のボディ感を呈し、包餡機等を使用して包餡したときの包餡(機械)適正に優れ、且つ焼菓子などに使用しても良好な焼成耐性を有する、ガナッシュ様のチョコレート利用食品を提供することを目的とする。
【0005】
【課題を解決するための手段】
本発明者らは、上記目的を達成するため鋭意研究を行った結果、無脂カカオ分、油脂、及び水分の特定割合の混合物に、特定割合の熱凝固性蛋白を加えて含水チョコレートに加工することにより解決し得るという知見を得、本発明を完成した。
【0006】
すなわち、本発明は、無脂カカオ分1〜30重量%、油脂10〜50重量%、水分4〜40重量%、及び熱凝固性蛋白が無水物換算で0.2〜10重量%であり、そして5℃において非流動状態にあり、菓子生地とともに焼成する、焼成耐性を有するガナッシュ様のチョコレート利用食品、並びに当該食品を包餡使用することを特徴とする、焼成耐性を有するガナッシュ様のチョコレート利用食品の使用法、及び当該食品を焼成使用することを特徴とする、焼成耐性を有するガナッシュ様のチョコレート利用食品の使用法、である。
【0007】
【発明の実施の形態】
本発明に用いられる無脂カカオ分とは、カカオ豆由来の固形分のうちココアバターを除いた部分であり、無脂カカオ分源としてはカカオマス、ココア及びこれらを原料とする各種チョコレート、並びにその加工品のすべてが利用できる。これらの無脂カカオ分は、食品全量に対し1 〜 30重量%、好ましくは5〜30重量%の割合で含まれるのが適当であり、下限未満では可塑性を呈したいわゆるガナッシュのようなボディ感が得られず、また上限を越えると粘度が非常に高くなり、製造が困難となる。
【0008】
水分としては、単に水であってもよいが、熱凝固性蛋白由来でもよく、脱脂粉乳もしくは全脂粉乳を水に溶解もしくは分散させた水性成分、天然の生クリーム類、牛乳、濃縮乳、もしくは従来開発されてきた動植物性油脂等を使用した合成クリーム類等の乳成分を含む水性成分、又は糖類を含む水性成分が好ましい。水分量は、食品全量に対し4〜40重量%、好ましくは15〜25重量%が適当であり、下限未満では水中油型に乳化乃至完全に乳化していない疑似乳化にもすることが困難であり、上限を越えると可塑性を呈したいわゆるガナッシュのようなボディ感を得難い。
【0009】
熱凝固性蛋白は良好な焼成耐性を当該食品に付与するため必須の成分であり、無水物換算で食品全量に対し0.2 〜10重量%、好ましくは1〜3重量%含有される。熱凝固性蛋白としては卵白が好ましい。これらの卵白は水分を含んだ状態の生卵白や凍結処理したもの、または濃縮したものでも良く、或いは水分を除いた乾燥卵白でも良い。これらの卵白は無脂カカオ分源として使用するチョコレート類や水性成分にあらかじめ配合しておいても良い。卵白の量が下限未満では充分な焼成耐性が得られず、上限を越えると卵白自体の影響が強く現れ、食品の風味及び食感が低下をきたし商品価値が失われるようになる。
【0010】
油脂は、その原料油脂として、ナタネ油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油、パーム油、シア油、サル油、カカオ脂、ヤシ油、及びパーム核油等の植物性油脂、並びに乳脂、牛脂、ラード、魚脂、及び鯨油等の動物性油脂を含み、これらの油脂類の単独もしくは混合油、又はこれらの硬化、分別、エステル交換等を施した加工油脂も用いてよい。さらに、チョコレート由来のものであってもよい。また、市販のバター、マーガリン、又はショートニングもしくはハードバター等を用いてもよい。油脂分の量は、食品全量に対し10 〜 50 重量%、好ましくは10〜45重量%、更に好ましくは18〜40重量%の割合が適当であり、下限未満では良好な可塑性を呈したいわゆるガナッシュのようなボディ感を得難く、上限を越えると油分離が発生するようになる。
【0011】
本発明のチョコレート利用食品は、安定な乳化状態を得るため、必要に応じてレシチン、蔗糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、モノグリセリド等の一種又は二種以上を使用してもよい。
【0012】
また、風味付け及び保存性のために果汁、各種洋酒等を加えたり、甘味度を調整するために水飴等の甘味剤を加えてもよい。さらに、安定剤としてガム類、例えばキサンタンガム、ローカストビーンガム、グアーガム、アラビアガム、ファーセラン、CMC,微結晶セルロース等、ペクチン、寒天、カラギーナン、ゼラチン等も必要に応じて加えてよい。
【0013】
本発明のチョコレート利用食品は、水性成分を65〜70℃に加熱し、ここに融解した油脂、チョコレート類を添加し、手で攪拌するような緩やかな攪拌方式、あるいは強力な剪断力を加えることのできる高速攪拌方式、例えばホモミキサー(特殊機化工業(株))等のいずれの方式でも製造することができる。場合によっては均質化(5〜150kg/cm2)処理を行っても良い。乳化処理した後は冷却して製造される。乳化工程あるいは均質化処理の前に殺菌又は滅菌してもよい。
【0014】
【実施例】
以下に本発明の実施例及び比較例を示し、本発明をより一層明瞭にするが、これらは単なる例示であって本発明がこれらに限定されるものではない。なお、例中、部及び%はいずれも重量基準を意味する。
【0015】
実施例1
市販植物性クリーム(「フジサニートッピング200 」、不二製油(株)製)30部及び生卵白10部を混合し、65℃まで加温した。これに、市販の油分33%のスイートチョコレート(「フジサニースイートチョコレート」、不二製油(株)製)60部を加え、湯煎温度65℃でヘラで手攪拌2分間攪拌乳化した後、35℃まで冷却した。こうして得た混合物の組成は以下のようであった。
【0016】
【0017】
以上の混合物は、滑らかな組織で5℃に冷却すると固化した。このものをセンターとしてバターケーキ生地中に包餡し、オーブンで180 ℃15分焼成した。焼成後、バターケーキ中に包餡した当該食品はしっかりと形が残り、滑らかな組織を保っていた。
【0018】
比較例1
市販植物性クリーム(「フジサニートッピング200 」、不二製油(株)製)40部を、65℃まで加温した。これに、市販の油分33%のスイートチョコレート(「フジサニースイートチョコレート」、不二製油(株)製)60部を加え、湯煎温度65℃でヘラで手攪拌2分間攪拌乳化した後、35℃まで冷却した。こうして得た混合物の組成は以下のようであった。
【0019】
【0020】
以上の混合物は、実施例1と同様に滑らかな組織で、5℃に冷却すると固化した。このものを実施例1と同様にバターケーキ生地のセンターに包餡し、オーブンで180 ℃15分焼成したところ、焼成中に包餡物が沸騰し、バターケーキの中から吹き出し商品価値のないものであった。
【0021】
実施例2
市販植物性クリーム(「フジサニートッピング200 」、不二製油(株)製)40部を、65℃まで加温した。これに、市販の粉末卵白(キューピータマゴ(株)製)を3%配合した油分33%のミルクチョコレートを常法により製造し、このチョコレート60部を加え、湯煎温度65℃でヘラで手攪拌2分間攪拌乳化した後、35℃まで冷却した。このようにして得た混合物の組成は以下のようであった。
【0022】
【0023】
以上の混合物は、実施例1と同様に滑らかな組織で、5℃に冷却すると固化した。このものを実施例1と同様にバターケーキ生地のセンターに包餡し、オーブンで180 ℃15分焼成した。焼成後、バターケーキに包餡した当該食品はしっかりと形が残り、滑らかな組織を保っていた。
【0024】
比較例2
市販植物性クリーム(「フジサニートッピング200 」、不二製油(株)製)40部を、65℃まで加温した。これに、市販の「粉末ゼラチンU」(新田ゼラチン(株)製)を3%配合した油分33%のミルクチョコレートを常法により製造し、このチョコレート60部を加え、湯煎温度65℃でヘラで手攪拌2分間攪拌乳化した後、35℃まで冷却した。このようにして得た混合物の組成は以下のようであった。
【0025】
【0026】
以上の混合物は、実施例1と同様に滑らかな組織で、5℃に冷却すると固化した。このものを実施例1と同様にバターケーキ生地のセンターに包餡し、オーブンで180 ℃15分焼成した。焼成後、バターケーキに包餡した当該食品は中心部に大きな空洞が空き、商品価値の無い物であった。
【0027】
実施例3
市販生クリーム(油脂分45%)30部及び生卵白10部に蔗糖脂肪酸エステル(HLB=7)0.1部を添加し、65℃まで加温した。これに、市販の油分33%のミルクチョコレート(「フジサニーミルクチョコレート」、不二製油(株)製)60部を加え、65℃でプロペラ攪拌機により200rpmで30分間攪拌乳化した後、30kg/cm2で均質化し、35℃まで冷却して以下の組成を有する混合物を得た。
【0028】
【0029】
以上の混合物をソフトクッキー生地(ガレット生地)に包餡しオーブンで210 ℃14分焼成したところ、焼成後も良好な保形性を保ち、滑らかな組織で空洞もみられず美味であった。
【0030】
比較例3
実施例3において生卵白10部に代え、20%脱脂粉乳水溶液を配合し、他は同様にして製造した結果、得られた混合物を上記のようにしてソフトックッキー生地に包餡・焼成したところ、焼成時に沸騰し、包餡物が外部に吹き出し商品価値がないものであった。なお、混合物の組成は以下のとおり。
【0031】
【0032】
実施例4
ソルビトール(糖度70度)30部に生卵白15部を添加し、市販の油分33%のミルクチョコレート(「フジサニーミルクチョコレート」、不二製油(株)製)55部を添加後、65℃でホモミキサー(特殊機化工業(株)製)を用いて10000rpmで30分間攪拌乳化した。これを35℃まで冷却した後、5℃の冷蔵庫内で冷却固化した。このようにして得た混合物の組成は以下のとおり。
【0033】
【0034】
以上の混合物を球状で中空に成型した市販チョコレート(「ホールクーゲルスイート」、不二製油(株)製)に充填し、テンパリングしたチョコレートによって密封した。このものを実施例1と同様にバターケーキのセンターに埋め込み焼成したところ、滑らかでソフトな状態で焼き残った。
【0035】
【発明の効果】
以上の如く、本発明により、焼菓子などに使用して良好な包餡(機械)適正、焼成耐性を有するガナッシュ様のボディ感を呈したチョコレート利用食品を提供することが可能となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a chocolate-based food and a method for using the same, and in particular, is in a non-flowing state at 5 ° C., exhibits a ganache-like body feeling at room temperature, and is placed on or applied to the upper surface of a confectionery dough or wrapped inside. The present invention relates to a ganache-like chocolate-based food having good wrapping suitability or baking resistance even when used.
[0002]
[Prior art]
So-called ganaches, which are conventionally produced by mixing chocolate dough and cream, are, for example, nappe (painted on the surface of cakes etc. with a spatula) on cakes, artificial flowers using confectionery tools, or cakes It is a high-class confectionery material that is used by sanding between doughs.
Such conventional ganaches are placed or coated on the upper surface of baked confectionery and boiled and flowed out when baked in an oven or the like, and when filled in the confectionery etc. and baked, a large cavity is formed in the filled upper portion. Therefore, it is often applied or filled exclusively after firing.
In addition, when used before baking, a very advanced technique is required in which a baked confectionery such as butter cake is formed into a spherical shape by a skilled confectionery craftsman and the frozen ganache is carefully embedded in the dough. In addition, the product in the frozen state was difficult to be mass-produced because the surface ganache adhered to the periphery of the ganache as the product temperature increased, and the firing resistance was significantly reduced.
[0003]
On the other hand, more hydrated chocolate processed foods have been proposed. For example, Japanese Patent Application Laid-Open No. 3-198742 proposes a method for producing chocolate mousse using meringue foamed with egg white and a specific amount of xanthan gum. Japanese Patent Application Laid-Open No. 4-95447 proposes a highly emulsifiable and stable chocolate-based food using polyglycerin fatty acid ester as an emulsifier. However, all of these have poor baking resistance when filled into baked confectionery, and none of them give satisfactory results.
[0004]
[Problems to be solved by the invention]
The present invention is in a non-flowing state particularly at 5 ° C., exhibits a ganache-like body feeling, is excellent in wrapping (machine) when wrapped using a wrapping machine, etc., and is used for baked goods Even so, an object of the present invention is to provide a ganache-like chocolate-based food having good baking resistance.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the inventors of the present invention add a specific ratio of thermocoagulable protein to a specific ratio mixture of non-fat cocoa, oil and fat, and process it into a water-containing chocolate. As a result, the present invention has been completed.
[0006]
That is, the present invention has a non-fat cocoa content of 1 to 30% by weight, fats and oils of 10 to 50% by weight, moisture of 4 to 40% by weight, and thermocoagulable protein of 0.2 to 10% by weight in terms of anhydrides Then Ri non-flowing state near at 5 ° C., calcined with confectionery dough, ganache like chocolate use food having a firing resistance, and characterized by Tsutsumian use the food, ganache-like chocolate having a sintering resistant And a method for using a ganache-like chocolate-based food having baking resistance , wherein the food is used by baking .
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The non-fat cocoa content used in the present invention is a portion excluding cocoa butter from the solid content derived from cocoa beans, and the non-fat cocoa content source is cocoa mass, cocoa, various chocolates made from these, and its All of the processed products are available. These non-fat cocoa content is appropriately contained in an amount of 1 to 30 % by weight, preferably 5 to 30 % by weight, based on the total amount of food. Below the lower limit, a body feeling like so-called ganache that exhibits plasticity. If the upper limit is exceeded, the viscosity becomes very high, making production difficult.
[0008]
The water may be simply water, but may be derived from thermocoagulable protein, an aqueous component in which skim milk powder or whole milk powder is dissolved or dispersed in water, natural fresh creams, milk, concentrated milk, or Aqueous components containing milk components such as synthetic creams using animal and vegetable oils and fats that have been conventionally developed, or aqueous components containing saccharides are preferred. The water content is suitably 4 to 40 % by weight, preferably 15 to 25% by weight, based on the total amount of food, and if it is less than the lower limit, it is difficult to emulsify into an oil-in-water type or to pseudo-emulsify that is not completely emulsified. If it exceeds the upper limit, it is difficult to obtain a body feeling like a so-called ganache that exhibits plasticity.
[0009]
The thermocoagulable protein is an essential component for imparting good baking resistance to the food, and is contained in an amount of 0.2 to 10% by weight, preferably 1 to 3% by weight based on the total amount of the food in terms of anhydride. Egg white is preferred as the thermocoagulable protein . These egg whites may be raw egg whites containing moisture, frozen ones, concentrated ones, or dried egg whites excluding moisture. These egg whites may be blended in advance with chocolates or aqueous components used as a non-fat cocoa source. If the amount of egg white is less than the lower limit, sufficient baking resistance cannot be obtained, and if it exceeds the upper limit, the influence of egg white itself appears strongly, and the flavor and texture of the food are lowered and the commercial value is lost.
[0010]
Oils and fats include rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey oil, cacao Including vegetable oils such as fat, coconut oil, and palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish fat, and whale oil, and these oils alone or mixed oils, or hardening these, Processed oils and fats that have been subjected to fractionation, transesterification, etc. may also be used. Furthermore, the thing derived from chocolate may be sufficient. Commercial butter, margarine, shortening, hard butter, or the like may also be used. The amount of grease is 10-50 wt% with respect to the food total amount, preferably 10 to 45 wt%, more preferably appropriate proportion of 18 to 40% by weight, so-called ganache is less than the lower limit, which exhibited good plasticity It is difficult to obtain a body feeling like this, and oil separation occurs when the upper limit is exceeded.
[0011]
In order to obtain a stable emulsified state, the chocolate-based food of the present invention may use one or more of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, monoglyceride and the like as necessary.
[0012]
In addition, fruit juice, various Western liquors and the like may be added for flavoring and storage, or a sweetener such as syrup is added to adjust the sweetness level. In addition, gums such as xanthan gum, locust bean gum, guar gum, gum arabic, farcelan, CMC, microcrystalline cellulose, pectin, agar, carrageenan, gelatin and the like may be added as necessary.
[0013]
The chocolate-based food of the present invention is a method of heating the aqueous component to 65 to 70 ° C., adding melted fats and oils and chocolate here, and applying a gentle stirring method such as stirring by hand or a strong shearing force. Can be produced by any method such as a high-speed stirring method such as a homomixer (Special Machine Industries Co., Ltd.). In some cases, a homogenization (5-150 kg / cm2) treatment may be performed. After the emulsification treatment, it is produced by cooling. You may sterilize or sterilize before an emulsification process or a homogenization process.
[0014]
【Example】
EXAMPLES Examples and comparative examples of the present invention will be shown below to further clarify the present invention, but these are merely examples and the present invention is not limited thereto. In the examples, both parts and% mean weight basis.
[0015]
Example 1
30 parts of commercially available vegetable cream (“Fuji Sunny Topping 200”, Fuji Oil Co., Ltd.) and 10 parts of raw egg white were mixed and heated to 65 ° C. To this was added 60 parts of commercially available 33% sweet chocolate ("Fuji Sunny Sweet Chocolate", Fuji Oil Co., Ltd.), and after emulsifying by hand stirring with a spatula at a water bath temperature of 65 ° C for 2 minutes, 35 ° C Until cooled. The composition of the mixture thus obtained was as follows.
[0016]
[0017]
The above mixture solidified when cooled to 5 ° C. with a smooth structure. This product was wrapped in butter cake dough as a center and baked in an oven at 180 ° C. for 15 minutes. After baking, the food wrapped in butter cake remained firmly shaped and maintained a smooth texture.
[0018]
Comparative Example 1
40 parts of a commercial vegetable cream (“Fuji Sunny Topping 200”, manufactured by Fuji Oil Co., Ltd.) was heated to 65 ° C. To this was added 60 parts of commercially available 33% sweet chocolate ("Fuji Sunny Sweet Chocolate", Fuji Oil Co., Ltd.), and after emulsifying by hand stirring with a spatula at a water bath temperature of 65 ° C for 2 minutes, 35 ° C Until cooled. The composition of the mixture thus obtained was as follows.
[0019]
[0020]
The above mixture had a smooth structure as in Example 1, and solidified when cooled to 5 ° C. This was wrapped in the center of the butter cake dough in the same way as in Example 1, and baked in an oven at 180 ° C for 15 minutes. Met.
[0021]
Example 2
40 parts of a commercial vegetable cream (“Fuji Sunny Topping 200”, manufactured by Fuji Oil Co., Ltd.) was heated to 65 ° C. A 33% oily milk chocolate blended with 3% of commercially available powdered egg white (manufactured by Kewpie Tamago Co., Ltd.) was prepared in a conventional manner, 60 parts of this chocolate was added, and the mixture was manually stirred with a spatula at a water bath temperature of 65 ° C. After stirring and emulsifying for minutes, the mixture was cooled to 35 ° C. The composition of the mixture thus obtained was as follows.
[0022]
[0023]
The above mixture had a smooth structure as in Example 1, and solidified when cooled to 5 ° C. This was wrapped in a butter cake dough center as in Example 1 and baked in an oven at 180 ° C. for 15 minutes. After baking, the food wrapped in butter cake remained firmly shaped and maintained a smooth texture.
[0024]
Comparative Example 2
40 parts of a commercial vegetable cream (“Fuji Sunny Topping 200”, manufactured by Fuji Oil Co., Ltd.) was heated to 65 ° C. To this, milk chocolate with a 33% oil content containing 3% of commercially available “powdered gelatin U” (manufactured by Nitta Gelatin Co., Ltd.) was prepared in a conventional manner, 60 parts of this chocolate was added, and the spatula was heated at 65 ° C. The mixture was emulsified with stirring for 2 minutes and then cooled to 35 ° C. The composition of the mixture thus obtained was as follows.
[0025]
[0026]
The above mixture had a smooth structure as in Example 1, and solidified when cooled to 5 ° C. This was wrapped in a butter cake dough center as in Example 1 and baked in an oven at 180 ° C. for 15 minutes. After baking, the food wrapped in butter cake had a large cavity in the center and no commercial value.
[0027]
Example 3
0.1 part of sucrose fatty acid ester (HLB = 7) was added to 30 parts of commercially available fresh cream (oil content 45%) and 10 parts of raw egg white, and heated to 65 ° C. To this, 60 parts of commercially available milk chocolate with 33% oil content (“Fuji Sunny Milk Chocolate”, Fuji Oil Co., Ltd.) was added, and the mixture was stirred and emulsified at 65 ° C. with a propeller stirrer at 200 rpm for 30 minutes, and then 30 kg / cm 2 And cooled to 35 ° C. to obtain a mixture having the following composition.
[0028]
[0029]
When the above mixture was wrapped in soft cookie dough (garret dough) and baked in an oven at 210 ° C. for 14 minutes, good shape retention was maintained even after baking, and it was delicious with a smooth structure without cavities.
[0030]
Comparative Example 3
In Example 3, instead of 10 parts of raw egg white, 20% non-fat dry milk aqueous solution was blended, and the others were produced in the same manner. As a result, the resulting mixture was wrapped and baked into soft cookie dough as described above. It boiled at the time of baking, and the packaged food was blown out to the outside and had no commercial value. The composition of the mixture is as follows.
[0031]
[0032]
Example 4
Add 15 parts of raw egg white to 30 parts of sorbitol (sugar content 70 degrees), add 55 parts of commercially available 33% milk chocolate ("Fuji Sunny Milk Chocolate", manufactured by Fuji Oil Co., Ltd.) at 65 ° C The mixture was emulsified with stirring at 10000 rpm for 30 minutes using a homomixer (manufactured by Special Machine Industries Co., Ltd.). This was cooled to 35 ° C. and then cooled and solidified in a 5 ° C. refrigerator. The composition of the mixture thus obtained is as follows.
[0033]
[0034]
The above mixture was filled in a spherical and hollow commercial chocolate ("Hall Kugel Sweet", manufactured by Fuji Oil Co., Ltd.) and sealed with tempered chocolate. When this product was embedded and baked in the center of a butter cake in the same manner as in Example 1, it remained baked in a smooth and soft state.
[0035]
【The invention's effect】
As described above, according to the present invention, it is possible to provide a chocolate-based food that exhibits a ganache-like body feeling having good wrapping (machine) suitability and baking resistance when used in baked goods.
Claims (5)
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
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JP28703198A JP3659022B2 (en) | 1998-10-08 | 1998-10-08 | Chocolate-based food and its usage |
IDW20001074D ID27667A (en) | 1998-10-08 | 1999-10-06 | CHOCOLATE COMPOSITION AND ITS USE |
EP99969998A EP1046342A4 (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
US09/555,631 US6537602B1 (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
CN99801770A CN1108106C (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
KR1020007006219A KR100571532B1 (en) | 1998-10-08 | 1999-10-06 | Chocolate composition and its use |
PCT/JP1999/005524 WO2000019834A1 (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
TW088117324A TWI221083B (en) | 1998-10-08 | 1999-10-07 | Chocolate compositions and its utilization |
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JP28703198A JP3659022B2 (en) | 1998-10-08 | 1998-10-08 | Chocolate-based food and its usage |
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JP2000106822A JP2000106822A (en) | 2000-04-18 |
JP2000106822A5 JP2000106822A5 (en) | 2004-07-15 |
JP3659022B2 true JP3659022B2 (en) | 2005-06-15 |
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JP4386318B2 (en) * | 2000-10-12 | 2009-12-16 | 株式会社Adeka | Baked confectionery dough and manufacturing method thereof |
JP4311602B2 (en) * | 2001-06-27 | 2009-08-12 | 旭化成ケミカルズ株式会社 | Hydrous chocolate composition |
JP2003250449A (en) * | 2002-02-28 | 2003-09-09 | Fuji Oil Co Ltd | Hydrated chocolate for roll-in |
JP5398121B2 (en) * | 2007-03-22 | 2014-01-29 | 日清オイリオグループ株式会社 | Flavored chocolates and methods for improving the flavor of chocolate |
JP5198208B2 (en) * | 2008-10-09 | 2013-05-15 | 森永製菓株式会社 | Baked confectionery containing water-containing chocolate dough and method for producing the same |
JP2011229493A (en) * | 2010-04-30 | 2011-11-17 | Uha Mikakuto Co Ltd | Combined confectionery |
JP5901388B2 (en) * | 2012-03-29 | 2016-04-06 | 日清オイリオグループ株式会社 | Filling |
WO2015012289A1 (en) * | 2013-07-25 | 2015-01-29 | 不二製油株式会社 | Chocolate for bakery products and method for manufacturing bakery products |
IT201600101514A1 (en) * | 2016-10-10 | 2018-04-10 | Chox S R L | METHOD FOR THE PRODUCTION OF A CHOCOLATE-BASED FOOD PRODUCT |
CN108185103B (en) * | 2017-12-28 | 2020-11-13 | 内蒙古蒙牛乳业(集团)股份有限公司 | Chocolate coating and preparation method thereof |
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