JP5901388B2 - Filling - Google Patents

Description

  The present invention relates to a filling suitable for chocolate filling used by heating with bakery dough.

Chocolate is used not only for products made only of chocolate, but also for products that combine chocolate and bakery food. Commodities combining chocolate and bakery foods are one of the widely preferred products.
As a method of combining chocolate and bakery food, a method of baking chocolate together with bakery dough after combining chocolate and bakery dough before baking is known. When the chocolate is baked with the bakery dough, the chocolate is exposed to a high temperature at the time of baking. Therefore, the chocolate to be used is required to have heat resistance such as not dissolving from the bakery food after baking.

As means for imparting heat resistance to chocolate, blending starch, lactose, soybean protein, etc. with chocolate has been proposed (for example, Patent Documents 1 to 4).
However, among chocolates, white chocolate that does not contain a cacao component such as cacao mass or cocoa powder has a low solid content derived from the cacao component, so the amount of the component for imparting heat resistance is relatively large. . When the compounding amount of the component for imparting the heat resistance to be added to the chocolate is increased, the melting of the chocolate may be affected. In recent years, consumers' demand for these chocolates and other favorite products has become strict, and white chocolate that is baked together with bakery dough has been required to have a better melt.

  Moreover, when combining chocolate and bakery food, in order to make chocolate have a softer texture, soft chocolate may be combined as a filling. Therefore, a white chocolate filling that is baked together with a bakery dough has been demanded to have a better melt.

  In view of the above, there has been a demand for the development of a white chocolate filling that is more suitable for melting in the mouth while being suitable for white chocolate filling used with bakery dough (while having heat resistance).

Japanese Patent Laid-Open No. 62-122557 JP 2001-314156 A JP 2004-222571 A JP 2007-259802 A

  An object of the present invention is to provide a filling that is suitable for chocolate filling that is heated with a bakery dough and that melts well in the mouth.

  As a result of intensive studies to solve the above problems, the present inventors have combined a specific chocolate and a specific oil-in-water emulsion, and are suitable for chocolate filling used by heating with a bakery dough. In addition, the present inventors have found that a filling with good melting in the mouth can be obtained and completed the present invention.

That is, the first aspect of the present invention is a filling characterized by mixing and stirring 3 to 28 parts by mass of chocolate used by heating with bakery dough and 72 to 97 parts by mass of an oil-in-water emulsion containing starch. In which the chocolate does not burn when baked at 180 ° C. for 5 minutes and has shape-retaining properties, and the oil-in-water emulsion contains 10 to 70% by mass of fat and oil and starch. It is a manufacturing method of a filling which contains 0.3-15 mass%, saccharides other than starch 10-60 mass%, and water 5-25 mass% .
The second invention of the present invention is the method for producing a filling according to the first invention , wherein the filling is used by heating with the bakery dough.
According to a third aspect of the present invention, there is provided a method for producing a bakery food comprising the filling produced by the method for producing a filling according to the first or second aspect of the invention .
4th invention of this invention is a manufacturing method of the bakery food as described in 3rd invention which heats the said filling and bakery dough together.

  ADVANTAGE OF THE INVENTION According to this invention, it is suitable for the chocolate filling used by heating with a bakery dough, and can provide the filling which melts well in the mouth.

Hereinafter, the present invention will be described in detail.
The filling of the present invention is characterized by containing 3 to 28% by mass of chocolate used by heating with bakery dough and 72 to 97% by mass of an oil-in-water emulsion containing starch.

  In the present invention, filling is an ingredient of bakery food, which is packed in baked food (stuffed), sandwiched between bakery foods, placed on bakery food (topped) ) Etc.

  In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or legal regulations, but mainly fats and oils and sugars (sugars other than starch). As a raw material, it is manufactured through the steps of chocolate production (mixing step, atomization step, scouring step, cooling step, etc.) by adding cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. as necessary. That is. Examples of the type of chocolate include dark chocolate, milk chocolate, white chocolate, and color chocolate.

  In the present invention, the bakery dough is a dough (bread dough, confectionery dough) before heating when manufacturing a bakery food (bread, confectionery) mainly composed of flour such as wheat flour.

  In the present invention, heating is not particularly limited as long as it is an act of applying heat, but it means baking (baking), frying, steaming, etc., and preferably baking.

  In the filling of the present invention, the content of the chocolate used by heating with the bakery dough is 3 to 28% by mass, preferably 5 to 27% by mass, more preferably 12 to 25% by mass. When the content of the chocolate used by heating with the bakery dough is in the above range, the filling has a chocolate flavor and is suitable for use by heating with the bakery dough.

  In the filling of the present invention, the content of the oil-in-water emulsion containing starch is 72 to 97% by mass, preferably 73 to 95% by mass, and more preferably 73 to 88% by mass. When the content of the oil-in-water emulsion containing starch is in the above range, the filling is well melted in the mouth and is suitable for use with heating with bakery dough.

The chocolate used in the present invention is one that is used by heating together with the bakery dough (chocolate for heated food, preferably chocolate for baked food). In the present invention, the chocolate used by heating together with the bakery dough has heat resistance. Usually, chocolate having heat resistance often contains starch, lactose, soy protein, dextrin, egg white (dried egg white, etc.) and the like as components that impart heat resistance. The chocolate used in the present invention preferably contains a component that imparts heat resistance. The component imparting heat resistance to the chocolate used in the present invention is preferably starch, lactose, soy protein, dextrin, and egg white, and more preferably lactose. The content of the component imparting heat resistance in the chocolate used in the present invention is not particularly limited because it varies depending on the type of component imparting heat resistance, but is preferably 0.1 to 70% by mass, more preferably 20 to 20%. It is 70 mass%, More preferably, it is 45-65 mass%. In the present invention, the chocolate having heat resistance means that the chocolate does not burn when baked at 180 ° C. for 5 minutes and has shape retention.
The chocolate used in the present invention is preferably white chocolate.

  The chocolate used in the present invention preferably contains fats and oils. Examples of the fats and oils include cocoa butter, palm oil, shea fat, monkey fat, iripe fat, coconut fat, mango fat, palm kernel oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil Edible oils and fats such as sesame oil, olive oil and milk fat, and processed oils and fats thereof (fractionated oil, transesterified oil, hydrogenated oil). The fat and oil content of the chocolate used in the present invention is preferably 20 to 70% by mass, more preferably 25 to 60% by mass, and still more preferably 25 to 50% by mass. In addition, in this invention, the fats and oils content of chocolate includes the fats and oils contained in oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) other than the fats and oils mix | blended.

  The chocolate used in the present invention preferably contains sugars other than starch. In the present invention, saccharides other than starch are saccharide sugars other than starch and sugar alcohols. Examples of sugars include sucrose (sugar, powdered sugar), glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, oligosaccharide. Sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose and the like. The saccharide content other than starch of the chocolate used in the present invention is preferably 25 to 70% by mass, more preferably 35 to 70% by mass, and still more preferably 45 to 70% by mass.

  The chocolate used by this invention can use the raw material generally mix | blended with chocolate in addition to this. For example, dairy products such as whole milk powder, skim milk powder, cacao ingredients such as cacao mass, cocoa powder, various powders such as soybean powder, processed fruit products, processed vegetable products, matcha powder, coffee powder, gums, lecithin, lysolecithin, Examples include emulsifiers such as enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester, antioxidants, colorants, and fragrances.

  The chocolate used in the present invention can be produced by a conventionally known method. The chocolate used in the present invention can be produced, for example, through raw materials such as fats and oils, cacao components, sugars, emulsifiers, etc., through a mixing step, a finely pulverizing step (refining), a scouring step (conching), a cooling step, and the like. it can.

  The oil-in-water emulsion used in the present invention contains starch. As the starch, starch obtained from potato, sweet potato, potato, sago, tapioca, corn, rice, wheat, beans, etc., and modified starches thereof can be used. The starch is preferably processed starch, more preferably pregelatinized starch. The pregelatinized starch may be added with pregelatinized starch, or may be pregelatinized by heating the starch together with water during the production process of the oil-in-water emulsion. The pregelatinized starch is preferably phosphoric acid cross-linked starch or octenyl sodium succinate.

  The oil-in-water emulsion used in the present invention preferably contains oils and fats, starch, sugars other than starch, and water. The oil-in-water emulsion used in the present invention is preferably 10 to 70% by mass of fat and oil, 0.3 to 15% by mass of starch, 10 to 60% by mass of saccharides other than starch, and 5 to 25% by mass of water. More preferably, it contains 30 to 55% by mass of fats and oils, 1 to 10% by mass of starch, 30 to 55% by mass of saccharides other than starch, and 10 to 20% by mass of water. The oil-in-water emulsion used in the present invention preferably contains 0.3 to 3.0% by mass of pregelatinized starch, more preferably 0.5 to 2.0% by mass. When the composition of the oil-in-water emulsion is in the above range, a more stable emulsified state is obtained at 5 ° C to 80 ° C. In addition, the content of water in the oil-in-water emulsion includes water contained in a blended raw material such as saccharides other than starch, in addition to water to be added.

As oils and fats and saccharides other than starch to be blended in the oil-in-water emulsion used in the present invention, those generally blended in fillings, flour pastes, creams (whipped cream, etc.) can be used.
Examples of fats and oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, palm oil, palm kernel oil, and processed oils (fractionated oil, transesterified oil). , Hydrogenated oil) and the like. As fats and oils, SFC (solid fat content) is preferably 3 to 35% at 10 ° C. and 0 to 15% at 25 ° C., more preferably SFC is 4 to 30% at 10 ° C. and 0.5% at 25 ° C. Use 5 to 10% fat. In addition, SFC of fats and oils can be measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemists' Society edited by "Standard fat and oil analysis test method".
Examples of sugars other than starch include monosaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, oligosaccharides, starch hydrolysates, and the like. Can be used, sugar alcohols, mixtures thereof, and various liquid sugars. As sugars other than starch, an aqueous solution of sugar, in particular liquid sugar, sugar alcohol is preferable, more preferably Brix 60-80 liquid sugar using reducing sugar as a raw material, more preferably Brix 65-75 using reducing sugar as a raw material. Use liquid sugar.

  The oil-in-water emulsion used in the present invention can use raw materials generally blended in fillings, flour pastes and creams as other components. Other ingredients include, for example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, buttermilk, skimmed milk powder, whole fat condensed milk, fresh cream Dairy products such as sodium caseinate and milk whey, soy protein, soy protein hydrolysate, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten hydrolysate and other protein related products, monoglycerides, organic acid monoglycerides, Emulsifiers such as sugar fatty acid ester, polyglycerin fatty acid ester, lecithin, enzymatically decomposed lecithin, propylene glycol fatty acid ester, polysorbate, flavor, colorant, antioxidant and the like can be used.

  The oil-in-water emulsion used in the present invention can be produced by the same method as for ordinary fillings, flour pastes and creams. For example, it can be produced by adding an oil phase containing fat to an aqueous phase containing starch, sugars other than starch, and water, and emulsifying into an oil-in-water type using a homomixer.

  The filling of the present invention can be produced by mixing and stirring the chocolate (chocolate used by heating with bakery dough) and the oil-in-water emulsion (oil-in-water emulsion containing starch). Mixing and stirring of the chocolate and the oil-in-water emulsion can be performed at room temperature using a mixer. The compounding ratio of the chocolate and the oil-in-water emulsion is 3 to 28 parts by mass, preferably 5 to 27 parts by mass, more preferably 12 to 27 parts by mass for the chocolate, and 72 for the oil-in-water emulsion. It is -97 mass parts, Preferably it is 73-95 mass parts, More preferably, it is 73-88 mass parts.

Even if the filling of the present invention is heated in combination with the bakery dough before heating, it does not melt after heating, so it can be used by heating with the bakery dough. Moreover, the filling of this invention has the flavor of chocolate. Therefore, the filling of this invention is suitable for the chocolate filling used by heating with bakery dough. Moreover, the filling of this invention can also be combined with the bakery food after a heating.
The filling of the present invention has good meltability in the mouth. The filling of the present invention has good meltability even when the chocolate to be blended (heated food chocolate) is white chocolate containing a relatively large amount of components for imparting heat resistance.
The filling of the present invention is preferably a chocolate filling, more preferably a white chocolate filling.

  The bakery food of the present invention is characterized by including the filling of the present invention. In the present invention, the bakery food is a confectionery or bread obtained by heating a dough (bakery dough) mainly composed of flour. Specific examples of the bakery food of the present invention include, for example, biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sables, Langdosha, macaroons, baked confectionery, butter cakes (pound cake, fruit cake, madeleine, baumkuchen) , Castella, etc.), sponge cakes (short cakes, roll cakes, torte, decoration cakes, chiffon cakes, etc.), Western confectionery such as choux pastry, fermented confectionery, pies, waffles, confectionery bread, French bread, stollen, panettone, brioche, Donuts, Danish, croissants, fried bread, steamed bread and other breads.

  The bakery food of the present invention is preferably obtained by heating the filling of the present invention and the bakery dough together. The means for combining the filling of the present invention with the bakery dough is not particularly limited, and examples thereof include stuffing (packaging), sandwiching, and placing (topping). The blending amount of the filling of the present invention in the bakery food of the present invention varies depending on the type of the bakery food and is not particularly limited. The bakery food of this invention can be manufactured by a well-known manufacturing method using a well-known raw material except including the filling of this invention.

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

[Preparation of chocolate]
5.4 parts by weight of sugar, 59 parts by weight of lactose, 33.4 parts by weight of fats and oils (2.1 parts by weight of cocoa butter), 2.16 parts by weight of whole milk powder, 2.2 parts by weight of emulsifier, 0.11 parts by weight of flavoring The white chocolate containing was manufactured by a conventional method to obtain chocolate 1. When the chocolate 1 was baked at 180 ° C. for 5 minutes, the chocolate was not burnt and had shape retention. Therefore, the chocolate 1 has heat resistance.
Contains 28 parts by weight of sugar, 6 parts by weight of lactose, 36 parts by weight of fats and oils (22 parts by weight of cocoa butter), 20 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 0.6 parts by weight of emulsifier, and 0.17 parts by weight of flavor. White chocolate was produced by a conventional method to obtain Chocolate 2. When chocolate 2 was baked at 180 ° C. for 5 minutes, the chocolate was burnt and had no shape retention. Therefore, the chocolate 2 did not have heat resistance.

(Preparation of oil-in-water emulsion)
Fats and oils (SFC 5.6% at 10 ° C., SFC 1.1% at 25 ° C.) 45.9 parts by weight, starch 4.2 parts by weight (pregelatinized starch 1.2 parts by weight), liquid sugar (water content 28.3% by weight) , Brix 71) An oil-in-water emulsion containing 49.3 parts by weight, dried egg white 0.5 parts by weight, and thickening polysaccharide 0.1 parts by weight using a homomixer in a conventional manner. It was set as the thing 1 (water | moisture content 14.0 mass%). As the pregelatinized starch, phosphate-crosslinked starch and sodium starch octenyl succinate were used.

[Preparation of filling]
A filling was prepared by mixing the chocolate and the oil-in-water emulsion with the blending of Tables 1 and 2 with a mixer at room temperature. The unit of blending is part by mass.

[Preparation of cookies]
8g of each filling is wrapped in 8g of cookie dough (40g margarine, 35g super white sugar, 10g trehalose, 1g skim milk powder, 0.5g salt, 18g liquid sugar, 12g whole egg, 5g water, 0.5g caramel paste, 100g soft flour) Cookies with filling were prepared by baking at 170 ° C. for 15 minutes.

[Evaluation of filling in cookies]
The heat resistance, melting and flavor of the filling in the baked cookies were evaluated. Evaluation was performed according to the following criteria. When the evaluation result was ◎ or ○, it was judged good. The evaluation results are shown in Tables 1 and 2.

<Evaluation criteria for heat resistance>
◎: Filling does not sag and has very good shape retention ○: Filling does not sag and has shape retention △: Filling sag and part of the fabric soaks
×: The filling is sag and oozes out of the fabric

<Evaluation criteria for melting in mouth>
◎: Mouth melt is very good ○: Mouth melt is good △: Mouth melt is bad ×: Mouth melt is very bad

<Flavor evaluation criteria>
◎: Feels the flavor peculiar to chocolate very strongly ○: Feels the flavor peculiar to chocolate △: Feels almost the flavor peculiar to chocolate ×: Does not feel the flavor peculiar to chocolate at all

As can be seen from Table 1, the fillings of the examples had good heat resistance, melting in the mouth, and good taste.
On the other hand, as can be seen from Tables 1 and 2, the filling of the comparative example was not satisfactory.

Claims (4)

It is a manufacturing method of a filling characterized by mixing and stirring 3-28 mass parts of chocolates used by heating with bakery dough and 72-97 mass parts of an oil-in-water emulsion containing starch . It does not burn when baked at 5 ° C. for 5 minutes, and has a shape-retaining property. The oil-in-water emulsion contains 10 to 70% by mass of fat and oil, 0.3 to 15% by mass of starch, and other than starch. The manufacturing method of the filling which contains 10-60 mass% of saccharides, and 5-25 mass% of water . The method for producing a filling according to claim 1 , wherein the filling is used by being heated together with a bakery dough. The manufacturing method of the bakery food characterized by including the filling manufactured with the manufacturing method of the filling of Claim 1 or Claim 2 . The manufacturing method of the bakery food of Claim 3 which heats both the said filling and bakery dough.