JP4103215B2 - Chocolates and production method thereof - Google Patents

Description

【００１８】
以下に各焼成後のチョコレートを食し、食感及び口溶けの評価を行った。結果は以下の通り。
食感及び口溶けの評価
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Ｎｏ． 乾燥卵白の添加量 食感 口溶け
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（１） 未添加 良好 良好
（２） ０．３％ 良好 良好
（３） ０．５％ 良好 良好
（４） １．０％ 良好 良好
（５） ５．０％ 良好 良好
（６） １０．０％ 若干粘りあるが良好 略良好
（７） １５．０％ 食感に粘りあり不良 不良
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以上において、Ｎｏ．（２）〜（６）が実施例である。
【００１９】
以上の結果の如く、乾燥卵白を添加しなかった未添加品の焼成耐性が不良であったのに対して、乾燥卵白を添加したチョコレートは全て０．２％〜１５．０％の範囲内で焼成耐性が良好であり、添加の効果が認められたが、食感及び口溶けにおいては１０．０％以下の添加量が良好であった。
【００２０】
【発明の効果】
以上の如く、本発明により、各種生地と組合せて焼成あるいは蒸し等の加熱を受けても良好な焼成耐性、食感、口溶けを維持し、滑らかさと美味しさを有したチョコレートを提供することが可能となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to chocolates which have excellent heat resistance in use of heating such as baking and steaming, and have a good texture and melt in the mouth.
[0002]
[Prior art]
Conventionally, chocolate is used in the field of bread or confectionery in combination with a dough such as bread, pastry, baked confectionery, Japanese confectionery (hereinafter sometimes simply referred to as dough). After the chocolate is combined with the dough, if it is heated by baking, steaming, etc., the fats and oils in the chocolate are melted by heating, and the smooth structure is destroyed by separating the fats and oils in the chocolate, or the shape retention of the chocolate is reduced. However, there was a problem of flowing out of the dough during heating. In particular, these problems become more pronounced in chocolate having soft physical properties used by squeezing in or on the dough at room temperature.
[0003]
Conventionally, for the purpose of avoiding the above problems, for example, okara powder, soybean protein or starch is added (Japanese Patent Laid-Open Nos. 62-122547, 62-122548, 62-122557). Various methods such as adding a casein or adding casein (Japanese Patent Laid-Open No. 53-59072) have been taken. However, they feel rough and mottled in the mouth, have a good texture and a good texture. The improvement in heat resistance while maintaining melting in the mouth was not sufficient.
[0004]
[Problems to be solved by the invention]
The present invention provides chocolates excellent in heat resistance that maintain good texture and melting in the mouth, even when subjected to heat treatment such as baking, steaming, etc., after being combined with the dough, so that the chocolates hardly flow out of the dough during heating. The purpose is to do.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the present inventors have focused on the low heat coagulation temperature and pale white flavor of egg white, and by examining the addition of dried egg white to chocolate, The inventor has obtained the knowledge that the baking resistance, the heat resistance, and the chocolate having a good texture and melted in the mouth can be obtained even after heating, and the present invention has been completed.
[0006]
That is, the present invention is used for baking or steaming heat treatment in combination with bread, pastry, baked confectionery, Japanese confectionery dough, and contains 4% by weight of moisture characterized by being contained in a dried egg white state. chocolate below, and, upon manufacturing the chocolate, water, characterized in that the addition of dried egg white is process, the chocolate is less than 4% by weight.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, chocolate or chocolates means that the fat and oil is made of cocoa butter, cocoa butter and milk fat, or chocolate and quasi-chocolate made by using other animal and plant fats, or most or all of the fats and cocoa. It refers to all chocolates manufactured using fats and oils other than fat, and usually has a water content of solid or pasty at room temperature (about 15 ° C. to 25 ° C.) of less than 4% by weight, preferably 3% by weight or less. It means chocolates. Conventionally known compositions can be applied to these chocolates excluding dried egg white.
[0008]
Moreover, what is marketed as a general food material can be applied to dried egg white.
It is preferable to add dried egg white to chocolates at a stage prior to roll refining, and the addition at this stage allows fine dried egg white particles to be present in chocolates by roll refining. This is because a good texture can be imparted and the effect of adding dried egg white can be enhanced.
[0009]
In the heating process such as baking and steaming performed after combining with the dough, the heat resistance effect on the chocolate of the dried egg white is that the dried egg white absorbs the moisture present in the dough such as confectionery and bread and is heated. This is presumed to be caused by coagulation due to the gelling action.
[0010]
Therefore, if the amount of dry egg white added is too small, the effect cannot be expected, and use of a large amount leads to a decrease in texture. From this viewpoint, the amount of dry egg white added is 0.2 to 10 wt. % Is suitable.
[0011]
【Example】
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.
[0012]
Examples Chocolate raw materials were prepared according to the formulation shown below.
Formulation ────────────────────────────────
Cacao mass 6 parts Cocoa powder 7 parts Milk powder 15 parts Sugar 38 parts Hardened soybean oil (melting point 35 ° C) 10 parts Hardened soybean oil (melting point 10 ° C) 24 parts ──────────────── ───────────────
[0013]
Dried egg white (powder) is added to the above chocolate ingredients in proportions of 0.2%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0% Various chocolates were produced by roll refining and conche. Various chocolates were solidified in the refrigerator after production, and stored at a temperature (20 ° C.) that was easier to squeeze.
[0014]
Baking resistance test A Danish dough was prepared according to the formulation and formulation shown below.
Danish dough combination ─────────────────────────────
Powerful powder 90 parts Soft flour 10 parts Sugar 12 parts Salt 1.5 parts East food 0.1 parts Fresh yeast 4 parts Whole eggs 8 parts Bread kneading cream * 8 parts Roll-in fats and oils ** 6 parts Water 47 parts ─── ──────────────────────────
* Fuji Oil Co., Ltd., trade name: bakery cream ** Fuji Oil Co., Ltd., trade name: Art Pier Ace
A dough was prepared by the above blending, and 50 parts of oil for roll-in was further folded into this to prepare a Danish dough.
[0016]
The Danish dough prepared as described above was cut into a square of 10 cm × 10 cm. Each chocolate stored at 20 ° C. was squeezed using a 1.5 cm diameter round die on the surface of the dough, the dough was folded in half, fermented in a proofer, and baked at 200 ° C.
[0017]

[0018]
The chocolate after each baking was eaten below and the texture and the melting of the mouth were evaluated. The results are as follows.
Evaluation of texture and melting in the mouth ───────────────────────────────────
No. Addition amount of dried egg white Texture Melting mouth ────────────────────────────────────
(1) Not added Good Good (2) 0.3% Good Good (3) 0.5% Good Good (4) 1.0% Good Good (5) 5.0% Good Good (6) 10.0% Slightly sticky but good Almost good (7) 15.0% Sticky to texture and poor ────────────────────────────── ──────
In the above, no. (2) to (6) are examples.
[0019]
As the above results, the baking resistance of the non-added product to which dry egg white was not added was poor, whereas the chocolate to which dry egg white was added was within the range of 0.2% to 15.0%. Although baking resistance was favorable and the effect of addition was recognized, the addition amount of 10.0% or less was favorable in the food texture and the melt in the mouth.
[0020]
【The invention's effect】
As described above, according to the present invention, it is possible to provide a chocolate having smoothness and deliciousness while maintaining good baking resistance, texture, and mouth melting even when subjected to heating such as baking or steaming in combination with various doughs. It became.

Claims (5)

A chocolate having a moisture content of less than 4% by weight, which is used in a baking or steaming heat treatment in combination with bread, pastry, baked confectionery, or Japanese confectionery dough, and is contained in a dried egg white state. Chocolates of Claim 1 whose content of dry egg white is 0.2 to 10 weight% with respect to chocolate whole quantity. It is used for baking, steaming or steaming in combination with bread, pastry, baked confectionery, or Japanese confectionery dough. A method for producing less than wt% chocolate. The manufacturing method of Claim 3 whose addition amount of dried egg white is 0.2 to 10 weight% with respect to chocolate whole quantity. A heated food product obtained by baking or steaming heat treatment in combination with chocolates containing less than 4% by weight of moisture and bread, pastry, baked confectionery, Japanese confectionery dough, contained in a dried egg white state.