JP5954436B2 - Process for producing foods using chocolate with excellent heat resistance - Google Patents

Description

The present invention relates to a method for producing a chocolate-based food having excellent heat resistance.

Chocolate and chocolates are made by dispersing fine particles such as cocoa solids, milk powder, and sugars, which are other raw materials, in the continuous phase of fats and oils. Depends on the physical properties of The typical fats and oils used in chocolate is cocoa butter, and its melting point is around 33 ° C, so it melts rapidly around body temperature and shows excellent mouth melting, while when it exceeds 35 ° C, the fats and oils are almost melted. The heat resistance is lost, and as a result, problems such as stickiness of the surface, adhesion to each other, and loss of shape retention occur.

In order to prevent the above problems, various fats and oils having a melting point of 34 to 42 ° C. such as cocoa butter improved fat and oil and cocoa butter substitute fat and oil are used as fats and oils to replace cocoa butter. As for the heat resistance of the foods, there is a limit of about 38 ° C., and there is a problem that the melting of the chocolate using the fats and oils having a melting point equal to or higher than the body temperature is drastically lowered and the taste becomes low.

From the above, in markets where heat resistance exceeding 40 ° C is required, such as the Japanese market in summer and countries in the tropics, the use of chocolates is greatly limited. In such markets, palatability that combines heat resistance and meltability is achieved. There is a high need for highly heat-resistant chocolate.

In order to meet the above needs, various proposals have been made regarding chocolates having excellent heat resistance. In Patent Document 1, a part or the whole of sugar is replaced with one or more alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, powdered hydrogenated syrup, etc., and a chocolate dough is prepared after molding. This is a method of solidifying by heating for several seconds to several tens of minutes above the temperature, and relates to an oily confectionery that is not sticky even at 40 to 90 ° C. above the melting point of the fat.

Patent Document 2 is a method for producing a heat-resistant confectionery that absorbs moisture from a fat and sugar and has a moisture content of 3% or less as a main component, and then bakes it. The present invention relates to a confectionery excellent in heat resistance that does not adhere to each other and does not impair the original texture of the oily confectionery dough.

Patent Document 3 is a method for producing a composite confectionery having improved heat resistance by placing or depositing chocolate on a hydrous food material and baking it. In this method, instead of the method of absorbing the surface of the oily confectionery dough of Patent Document 2, moisture transfer from the water-containing food material to the chocolate dough and / or chocolate is used to heat-resistant the chocolate after baking. It is a method of giving.

JP 52-148662 A Japanese Patent No. 4126838 JP 2001-333697 A

The method of Patent Document 1 is a method that can surely impart heat resistance, but in addition to the problem that it is hard and has a rough texture and the smooth texture and mouthfeel of the original chocolate cannot be obtained, ordinary chocolate It was necessary to add a heat-solidifying step that is not in the manufacturing process. Also, when preparing a chocolate dough by replacing some or all of the sugar with alternative sugars, refiners such as rolls are not easily pulverized and difficult to atomize, causing a rough texture or chocolate dough. In this conching step, there was a problem of generation of lumps (coarse particles) due to aggregation and an increase in the viscosity of the dough, and this was not a practical method.

The method of Patent Document 2 requires a complicated process of spraying or applying water containing sugar or sugar on the chocolate surface after molding the chocolate to absorb moisture on the chocolate surface. In addition, there is a problem that a baking process is essential after moisture absorption, and depending on the degree of moisture absorption and baking, the chocolate surface has a hard texture and the original soft texture of chocolate cannot be obtained.

The method of Patent Document 3 uses the moisture transfer from the water-containing food material to the chocolate dough and / or chocolate, so that the time for moisture absorption to the chocolate can be saved, but the chocolate is still placed on the water-containing food material. There was a problem that the process of baking afterwards was indispensable and a problem that the original flavor of chocolate was slightly lowered by baking.

As described above, in the conventional method for producing heat-resistant chocolates, a heat treatment step and a baking step are indispensable for imparting heat resistance, and ordinary chocolate-based composite confectionery, for example, coating chocolate and baked confectionery In the manufacture of composite confectionery, it was necessary to add such a heat treatment step and a baking step. In addition, through the heat treatment step and the baking step, there are problems that the surface of the chocolate becomes hard, the chocolate is hard and has a rough texture, and the chocolate flavor is lowered.

From the above, no heat treatment process or baking process is required for imparting heat resistance, and chocolates showing the smooth texture, melting and flavor of chocolate from the surface to the inside of the chocolate have not yet been obtained, and heat resistance There has been a demand for a method for producing heat-resistant chocolates that achieve both excellent texture, melted mouth, and flavor.

The object of the present invention does not require a heat treatment step or a baking step for imparting heat resistance, has a temperature range exceeding the melting point of fats and oils in chocolates, for example, 35 to 90 ° C., and from the chocolate surface. An object of the present invention is to provide chocolates and a method for producing the same which show the chocolate's original smooth texture, melting in the mouth and flavor to the inside of the chocolate. Also, there is no problem of difficulty in atomization during preparation of chocolate dough, occurrence of lumps and problems of increase in viscosity of the dough, and a method for preparing a chocolate dough having a specific viscosity range suitable for coating and the dough were used. It is in providing the manufacturing method of foodstuffs using heat resistant chocolates.

As a result of intensive research on the above problems, the present inventors have made chocolate dough containing a specific amount of milk powder, glucose and lecithin into a food or food material having a water activity of 0.4 to 0.95. It is heat-resistant in the temperature range exceeding the melting point of fats and oils, for example, 35-90 degreeC, without heat-treating or baking this chocolate material | dough by coating or mounting, and chocolate from the chocolate surface to the inside of chocolate. The inventors have found that it is possible to produce chocolates having an original soft and smooth texture, melted mouth, and excellent flavor, and have completed the present invention. Also, if the chocolate dough of the present invention, there is no problem of atomization during the chocolate dough preparation, the occurrence of lumps and the problem of viscosity increase of the dough, the dough viscosity should be prepared to a specific viscosity suitable for coating You can also.

That is, the present invention is (1) a method for producing a chocolate-based food comprising contacting a chocolate containing 3 to 35% by weight of milk powder with a food or food material having a water activity of 0.4 to 0.95. .
(2) The milk-based milk of the chocolate-based food according to (1), wherein the milk powder is one or more selected from whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened powdered milk and prepared powdered milk Production method.
(3) The method for producing a chocolate-based food according to (1) or (2), wherein the content of lactose contained in the powdered milk is 2 to 14% by weight based on the chocolate.
(4) The method for producing a chocolate-based food according to any one of (1) to (3), wherein the chocolate further contains 5 to 30% by weight of glucose.
(5) The method for producing a chocolate-based food according to any one of (1) to (3), wherein the chocolate further contains 8 to 20% by weight of glucose.
(6) The manufacturing method of the chocolate utilization foodstuff of any one of (1)-(5) whose lecithin content of chocolate is 0.4 weight% or less.
(7) The method for producing a chocolate-based food according to any one of (1) to (5), wherein the lecithin content of the chocolate is 0.1 to 0.3% by weight.
(8) The method for producing a chocolate-based food according to (6) or (7), wherein the chocolate dough has a viscosity at 45 ° C. of 2,000 to 20,000 cP.
(9) The method for producing a chocolate-based food according to any one of (1) to (8), wherein the water activity of the food or the food material is 0.55 to 0.95.
(10) The method for producing a chocolate-based food according to any one of (1) to (8), wherein the water activity of the food or the food material is 0.7 to 0.95.
It is about.

According to the present invention, there is heat resistance in the temperature range exceeding the melting point of fats and oils in chocolate, for example, 35 to 90 ° C., without heat treatment or baking for imparting heat resistance to chocolate, and the chocolate surface From the inside of the chocolate to the inside of the chocolate, it becomes possible to produce chocolates that are excellent in the soft and smooth texture, melting in the mouth and flavor. In addition, there is no problem of difficulty in atomization during preparation of chocolate dough, generation of lumps and problems of increase in viscosity of the dough, and the dough viscosity can be adjusted to a specific viscosity suitable for coating.

Hereinafter, the present invention will be described in detail.

The chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolate and chocolate-like foods. “Chocolate” includes “chocolate dough” and “quasi-chocolate dough” according to the “Fair Competition Rules for the Display of Chocolate” (March 29, 1971, Fair Trade Commission Notification No. 16), This refers to a product obtained by using a cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans and adding other edible oils and fats, dairy products, fragrances and the like as necessary, followed by a normal chocolate manufacturing process.

For the purpose of improving physical properties and saving manufacturing costs, the above chocolate-like food is replaced with a part or all of cocoa butter other fats and oils (saturated 1,3-position, 2-position unsaturated called CBE) For rich glyceride type fats and oils, laurin type called CBS, high elaidic acid type called CBR and low trans non-laurin type hard butter, and for confectionery, breads, frozen confectionery May be those using various oils or liquid oils having a high melting point to a low melting point in accordance with the application.

As the chocolate raw material of the present invention, any components used in ordinary chocolates such as cacao mass, cocoa powder, saccharides, milk powder, fats and oils, emulsifier, fragrance, flavoring agent and coloring agent can be used. .

The chocolates of the present invention contain milk powder or milk powder and glucose as essential components, and are blended with sugar as necessary as other sugars. Milk powder in the present invention means milk powder prescribed in the Ministerial Ordinance such as milk, whole milk powder, skim milk powder obtained from raw milk, milk, special milk, cream powder, whey powder, butter milk powder, This includes sweetened milk powder and formula milk powder. The chocolates of the present invention preferably contain 3 to 35% by weight of one or more selected from such milk powders. When the powdered milk content is less than 3% by weight, heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate is obtained after the chocolate is brought into contact with a food or food material having a water activity of 0.4 to 0.95. The problem is that the chocolate surface is sticky or sticks to fingers. On the other hand, if it exceeds 35% by weight, atomization during the preparation of chocolate dough becomes difficult, and the viscosity of the dough after preparation rises, making subsequent molding and coaching operations difficult, which is not preferable.

In the chocolates of the present invention, the content of lactose contained in the milk powder is preferably 2 to 14% by weight, more preferably 3 to 10% by weight, most preferably 4 to 8% by weight based on the chocolates. It is. When the lactose content is less than 2% by weight, heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate is obtained after the chocolate is brought into contact with a food or food material having a water activity of 0.4 to 0.95. The problem is that the chocolate surface is sticky or sticks to fingers. On the other hand, if it exceeds 14% by weight, atomization during preparation of the chocolate dough becomes difficult, and the viscosity of the dough after the preparation may increase, making it difficult to perform subsequent molding and coaching operations.

As glucose used together with the powdered milk of the present invention, any of anhydrous glucose and glucose monohydrate can be used. When anhydroglucose is used, it is preferably 5 to 30% by weight, more preferably 8 to 20% by weight, and most preferably 8 to 15% by weight. Moreover, when using glucose monohydrate, Preferably it is 5 to 30 weight%, More preferably, it is 8 to 15 weight%, Most preferably, it is 8 to 10 weight%. In either case, sufficient heat resistance cannot be obtained when the water activity of the food or food material with which the chocolate is brought into contact is less than 0.55 below the lower limit, and atomization during preparation of the chocolate dough occurs when the upper limit is exceeded. It becomes difficult and the increase in the viscosity of the dough after the preparation becomes remarkable. Anhydrous glucose and glucose monohydrate can be appropriately used in the range of 5 to 30% by weight of glucose so that heat resistance and acceptable viscosity are compatible.

The chocolates of the present invention preferably contain the above milk powder or the milk powder and glucose as essential components and limit the lecithin content. The content of lecithin is preferably 0.4% by weight or less, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight. When the content of lecithin is 0.1% by weight or less, the viscosity of the chocolate dough becomes too high, making it difficult to mold or cast the chocolate, so polyglycerin condensed ricinolein as a viscosity modifier. It is preferable to add an acid ester (hereinafter abbreviated as PGPR). Conversely, if the content of lecithin exceeds the upper limit, the heat resistance of the chocolate after contact with food or food raw materials having a water activity of 0.4 to 0.95 is lowered, and the melting point of fats and oils in the target chocolate It is not preferable because it becomes difficult to obtain heat resistance in a temperature range exceeding. The present invention preferably contains 0.1 to 0.5% by weight of PGPR in addition to lecithin, more preferably 0.1 to 0.3% by weight, and most preferably 0, in order to adjust the viscosity of chocolate dough. .1 to 0.2% by weight. By containing PGPR in addition to lecithin, there is an advantage that the viscosity of chocolate dough can be reduced. That is, in order to obtain the desired heat resistance of 40 ° C. or more with lecithin alone, it is necessary to set the chocolate dough viscosity relatively high, which tends to make molding and coaching work difficult. Can be set low. If the PGPR content is less than the lower limit, the effect of reducing the chocolate dough viscosity is insufficient, and conversely, even if the upper limit is exceeded, no further viscosity reducing effect can be obtained.

The viscosity of the chocolate dough according to the present invention is 2,000 to 20,000 cP in a viscosity measurement value obtained by adjusting the temperature of the fats and oils in the dough to 45 ° C. after complete melting, depending on the use after preparation of the dough. preferable. If the dough viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (casting) and coaching work become difficult. When the chocolate is used for baked confectionery or bread coating, it is preferably 2,000 to 10,000 cP, more preferably, in a viscosity measurement value adjusted to 45 ° C. after complete melting of the fats and oils in the dough. 3,000 to 8,000 cP. If the dough viscosity is less than 2,000 cP, the coating thickness of the chocolate becomes too thin and the base is transparent, or the chocolate flavor becomes thin. Conversely, if the dough viscosity exceeds 10,000 cP, the coating thickness becomes too thick. There is a risk of further increase in viscosity during the holding time before coating, which is not preferable.

As fats and oils blended in the chocolates in the present invention, cocoa butter and various vegetable fats and oils can be used, but there is a so-called hard butter having a moderate hardness at room temperature and a melting point of 30 to 40 ° C. excellent in melting in the mouth. Transacid type hard butter containing elaidic acid as a constituent fatty acid, SSO (1,2-distearo, 3-olein) and PSO (1-palmit, 2-stearo, 3-olein) which are asymmetric triglycerides, Low trans non-lauric acid type hard butter, lauric acid type prepared by mixing PPO (1,2-dipalmito, 3-olein) as the main triglyceride, partially mixed triglyceride, a small amount of trans fatty acid-containing triglyceride and saturated triglyceride No tempering type fat and oil such as hard butter, cocoa butter, cocoa butter substitute fat Tempering type fat and oil are available. In addition, processed oils and fats that have been cured, fractionated, transesterified, etc. can be used. For example, rapeseed oil, soybean 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 fat, monkey fat, cocoa butter, Examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.

The chocolate-based food of the present invention retains heat resistance in the temperature range exceeding the melting point of the fats and oils in the chocolate. For example, in the case of distribution and storage in the temperature range of 40 ° C. to 90 °, the chocolate product When the temperature drops below 30 ° C., whitening due to bloom may occur on the chocolate surface. In such a case, among the above hard butters, trans acid type hard butter containing elaidic acid as a constituent fatty acid, low trans It is preferable to blend any of so-called no tempering type hard butter such as non-lauric acid type hard butter and lauric acid type hard butter.

Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, soy flour, soy milk powder, concentrated soy protein, soy protein isolate, soy whey, coffee, vanilla, caramel, fruit, nuts, and Flavors such as fruit powder and dried fruits, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavors, herb flavors, caramel flavors, nuts, cereals, puffed products, fruits, creams, or mixtures thereof And other edible ingredients. The colorant, flavoring agent, and fragrance are not limited to the aforementioned components, and any of those well known to those skilled in the art are used.

Emulsifiers other than lecithin and PGPR can be used as appropriate as long as the dough viscosity of chocolates and the heat resistance after heat treatment are compatible. For example, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fractionated lecithin, ammonium phosphate and the like can be used. The purpose of use is to suppress bloom and prevent graining as a countermeasure when exposed to high temperatures above the melting point of fat during storage and transportation.

The chocolate dough of this invention can be prepared with the manufacturing method as follows, for example as follows. Add heat-melted cacao mass, fats and oils and emulsifiers such as lecithin and PGPR to solid powder raw materials such as cocoa powder, sugar, and milk powder, and mix them using a Hobart mixer. A pasty dough is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle size of 15 to 30 μm. Subsequently, conching (stirring and mixing) is performed while keeping the temperature at 40 to 70 ° C. to obtain a smooth paste, and further, fats and oils, emulsifiers, fragrances and the like are added and mixed to obtain a predetermined chocolate dough. In addition, since the viscosity of chocolate dough will raise remarkably when a conching temperature exceeds 80 degreeC, the conching at 40-70 degreeC is preferable for the chocolate dough of this invention.

In the preparation of the above chocolate dough, atomization by a refiner or the like preferably has an average particle size of 15 to 30 μm, more preferably 18 to 25 μm, and most preferably 18 to 22 μm. It is not preferable because it provides a texture that feels bad. Also, if the dough increases in viscosity in the conching process, it will cause lumps, or it will be easy to adhere to the mixer wall surface and take a long time to make a smooth paste, or the chocolate dough finally prepared The viscosity of the resin is too high, causing problems that hinder the subsequent molding process. Accordingly, it is important to set the chocolate dough so that the increase in the viscosity of the dough is within an allowable range in the conching process. It is the dough compounding of the chocolates of the present invention that matches such a compounding setting.

The moisture of the chocolate dough of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, problems such as an increase in viscosity during the preparation of the dough and occurrence of lumps tend to occur, such being undesirable. Moreover, it is preferable that the fats and oils content of the chocolate dough of this invention is 25 to 45 weight%, More preferably, it is 30 to 40 weight%, Most preferably, it is 32 to 38 weight%. If the fat and oil content is less than 25% by weight, the smooth texture of chocolate is impaired, and the texture becomes harsh, and depending on the storage environment, the physical properties tend to become sticky due to moisture absorption of sugar, which is not preferable. Moreover, since oil-off to the chocolate surface will become remarkable when fats and oils content exceeds 45 weight%, it is unpreferable.

The chocolate-based food of the present invention is a food obtained by bringing the chocolate into contact with a food or a food material having a water activity of 0.4 to 0.95. By contacting with such foods or food ingredients, the chocolate after contact is in a temperature range above the melting point of the fats and oils in the chocolate, for example, 35 to 90 ° C., the chocolate surface is sticky, or the chocolates adhere to each other In addition, the chocolate has excellent heat resistance so that it does not lose its shape, and is excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.

The chocolate-based food of the present invention is a baked confectionery after the chocolate dough prepared by the above method is held in a molten state at a temperature equal to or higher than the melting point of the fats and oils in the chocolate, for example, 40 to 60 ° C. for 30 minutes or more. Baked confectionery coated with or placed with chocolate tolerants by bringing it into contact with food or food ingredients such as bread or bread by a method such as coating or placing, and finally cooling to solidify the fat in the chocolate. Foods using chocolate such as bread and bread can be obtained. The reason why the chocolates of the chocolate-based foods of the present invention exhibit excellent heat resistance is not clear, but due to moisture transfer from foods or food raw materials having a water activity of 0.4 to 0.95 to the chocolates brought into contact, 35-90 which is the temperature range which the fats and oils in chocolate melt | dissolve as a result of forming a glass-like structure by lactose, milk protein, and glucose in powdered milk existing in chocolate absorbing water. It is considered that heat resistance is obtained even at ° C. In addition, the cooling after contact with a foodstuff or a foodstuff raw material can utilize 0-15 degreeC refrigerator left cooling, cool air cooling, such as a cooling tunnel, and room temperature standing cooling below 30 degreeC.

The water activity of the food or food material used in the present invention is preferably 0.4 to 0.95, more preferably 0.55 to 0.95, and most preferably 0.7 to 0.95. If the water activity is less than 0.4, the heat resistance of the chocolate after contact with the chocolate becomes insufficient, which is not preferable. If the water activity exceeds the upper limit, the degree of moisture transfer becomes too large, and the chocolate after contact with the chocolate fluidizes in a ganache state, and heat resistance is lost. In addition, when chocolate contains the lactose in powdered milk 2weight% or more with respect to chocolate, and does not contain glucose, it is preferable that the water activity of the foodstuffs or food raw material to contact is 0.7-0.95. If it is less than 0.7, the heat resistance may be insufficient. Moreover, when chocolate contains the lactose in powdered milk 2weight% or more with respect to chocolate and less than 5-8 weight% of glucose, the water activity of the foodstuffs or foodstuffs which are contacted is 0.55-0.95. Is preferred. If it is less than 0.55, the heat resistance may be insufficient. Furthermore, when the chocolate contains lactose in powdered milk at 2% by weight or more and 8% by weight or more of glucose with respect to the chocolate, the water activity of the food to be contacted or the food material is 0.4 to 0.95. preferable. If it is less than 0.4, the heat resistance may be insufficient.

The food or food material used in the present invention is not particularly limited as long as the water activity is 0.4 to 0.95, but dried fruits such as persimmon and papaya, rice crackers, round bolo, caramel, marshmallow, jelly beans, etc. 7 to 21% by weight of dried confectionery, malong rasse, cupcake, baumkuchen, pound cake, butter cake, sponge cake, waffle, etc. % Of dessert confectionery, donuts, pies, Danish, snack bread, coppe bread, rolls, etc.

Examples are described below. In each example,% and part mean weight basis.
In addition, the average particle diameter of the chocolate dough prepared in each example, the viscosity, and the occurrence of lumps were measured or confirmed by the following methods.
(Average particle size)
On the measurement surface of a micrometer (manufactured by Mitutoyo Corporation, trade name “Digimatic Standard Outside Micrometer MDC-25PJ”), if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.
(Dama check)
A chocolate dough 1.5 kg after conching is passed through a 100 mesh sieve and the presence or absence of particulate matter on the mesh is visually confirmed. The thing without a granular material was made into the pass, and the thing with the thing was made into the failure.
Moreover, the heat resistance evaluation of the chocolate of the prepared chocolate utilization food, texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
The chocolate dough was kept at 45 ° C. for 30 minutes or longer to be melted and coated on the surface of the food or food raw material, and allowed to stand at 20 ° C. overnight to cool and solidify the chocolate. Cooled and solidified chocolate-based foods are sealed in a gusset bag, stabilized at 20 ° C for 3 days, and then left in a constant temperature bath at 40 ° C for 7 days. The presence or absence of deformation and the presence or absence of deformation were confirmed. Moreover, the presence or absence of the adhesion of chocolates to a gusset bag was confirmed.
(Heat resistance: adhesion to fingers)
A: Very good (no adhesion to fingers, no oil off, no deformation)
○: Good (Slight oil adheres to fingers, but no deformation)
Δ: Slightly defective (There is adhesion to fingers and oil off, but there is no deformation)
×: Defect (strong adhesion to fingers and oil off, deformation also occurs)
(Heat resistance: Adhesion to gusset bags)
A: Very good (no adhesion to gusset bag, no oil off, no deformation)
○: Good (Slight oil adheres to the gusset bag, but there is no deformation)
△: Slightly defective (There is adhesion to the gusset bag, oil off, but no deformation)
×: Defect (Attachment to the gusset bag and oil-off are severe and deformation occurs)

Prototype example 1
7 parts cocoa powder (11% oil), 41.2 parts sugar, 11.4 parts whole milk powder (lactose content 39%), glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd. ) 8 parts weighed, mixed and pre-melted cacao mass (oil content 55%) 3.4 parts, lauric acid type hard butter (trade name “Parkena H”, rising melting point 35 ° C., Fuji Oil Co., Ltd.) 21 parts Was added using a mixer (AM30 manufactured by Aikosha Co., Ltd.) with stirring. The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at ℃. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 1. The chocolate dough 1 had an average particle size of 20 μm, a viscosity of 5,500 cP, and a water content of 0.8%. The lactose content of the chocolate dough 1 was 4.5%.

Example 1
After holding the chocolate dough of Prototype Example 1 at 45 ° C. for 30 minutes to make it melt, dry papaya (water activity 0.46) is dipped in chocolate dough 1 and the dipped dry papaya is taken out with tweezers. Shake for 2 seconds to shake off the excess chocolate dough to obtain a dry papaya covered with the chocolate dough. The obtained dry papaya was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag for 7 days in a constant temperature bath at 40 ° C., the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. There was no adhesion to the gusset bag.

Example 2
A chocolate-coated caramel was prepared in the same manner as in Example 1 using caramel (water activity 0.56) instead of the dry papaya of Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 3
Instead of the dry papaya of Example 1, a commercially available castella (water activity 0.79) was used to prepare a chocolate-coated castella in which one side of the castella was coated with chocolates as in Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 4
Instead of the dry papaya of Example 1, a commercially available snack bread (water activity 0.83) was used to prepare a chocolate-coated snack bread in which the upper surface of the snack bread was coated with chocolate. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 5
Instead of the dry papaya of Example 1, a commercially available roll bread (water activity 0.91) was used in the same manner as in Example 1 to prepare a chocolate-coated roll bread in which the upper surface of the roll bread was coated with chocolates. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers, but a slight adhesion to the gusset bag was seen.

Comparative Example 1
A chocolate-coated peanut was prepared in the same manner as in Example 1 using dry peanut (water activity 0.34) instead of the dry papaya of Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, adhesion to fingers and gusset bags was intense, and there was no heat resistance at all.

Comparative Example 2
Instead of the dry papaya of Example 1, a commercially available bread (water activity: 0.96) was used to prepare a chocolate-coated bread with the upper surface of the bread covered with chocolate. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was adhesion to fingers and gusset bags, and the heat resistance was somewhat poor.

In Table 1, the evaluation result of the chocolate utilization foodstuff which the chocolates of Examples 1-5 and comparative examples 1-2 were covered is shown.
Table 1

As shown in Table 1, the coated chocolates of the chocolate-based foods of Examples 1 to 5 having a water activity of 0.46 to 0.91 were excellent at 40 ° C. exceeding the melting point of 35 ° C. of fats and oils in chocolates. It showed heat resistance. With dry peanut-coated chocolates having a low water activity of 0.34, no heat resistance was obtained. In addition, in the coated chocolates of bread with a high water activity of 0.96, the coated chocolates were fluidized in a ganache shape because of the high degree of moisture transfer from the bread, and the heat resistance was still poor. In addition, the chocolates of Examples 1 to 5 had a good texture that was soft and smooth from the surface to the inside.

Prototype example 2
7 parts cocoa powder (11% oil), 55.6 parts sugar, 5 parts full milk powder (lactose content 39%), weighed and mixed, 3.4 parts cocoa mass (55% oil) previously melted, lauric acid 21 parts of mold hard butter (trade name “Parkena H”, rising melting point 35 ° C., manufactured by Fuji Oil Co., Ltd.) was added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at ℃. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 2. The chocolate dough 2 had an average particle diameter of 19 μm, a viscosity of 6,230 cP, a water content of 0.8%, and passed without any lumps. The lactose content of this chocolate dough 2 was 2%.

Prototype example 3
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 8 parts and 55.6 parts of sugar to 52.6 parts, and a chocolate dough 3 was obtained. The chocolate dough 3 had an average particle size of 19 μm, a viscosity of 5,900 cP, and a moisture content of 0.8%, and passed without any occurrence of lumps. The lactose content of this chocolate dough 3 was 3.1%.

Prototype example 4
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of the whole milk powder of Prototype Example 2 to 11.4 parts and 55.6 parts of sugar to 49.2 parts. . The chocolate dough 4 had an average particle size of 19 μm, a viscosity of 4,550 cP, and a moisture content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 4 was 4.5%.

Prototype example 5
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 15 parts and 55.6 parts of sugar to 45.6 parts, and a chocolate dough 5 was obtained. The chocolate dough 5 had an average particle size of 19 μm, a viscosity of 4,400 cP, and a moisture content of 0.8%, and was acceptable without any lumps. The lactose content of the chocolate dough 5 was 5.9%.

Prototype Example 6
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 30 parts and 55.6 parts of sugar to 30.6 parts to obtain Chocolate dough 6. The chocolate dough 6 had an average particle size of 19 μm, a viscosity of 4,000 cP, and a moisture content of 0.8%, and was acceptable without any lumps. The lactose content of the chocolate dough 6 was 11.7%.

Prototype example 7
A chocolate dough was prepared in the same manner as in Prototype Example 4 by changing 11.4 parts of whole milk powder of Prototype Example 4 to 11.4 parts of glucose monohydrate “Himesh” to obtain Chocolate dough 7 . The average particle diameter of the chocolate dough 7 was 21 μm, the viscosity was 5,230 cP, and the water content was 0.8%. This chocolate dough 7 does not contain lactose.

Prototype Example 8
5 parts of whole milk powder of Prototype Example 2 was changed to 2.5 parts, 55.6 parts of sugar were changed to 58.1 parts, and chocolate dough was prepared in the same manner as Prototype Example 2 to obtain chocolate dough 8 . The average particle diameter of the chocolate dough 8 was 20 μm, the viscosity was 6,160 cP, and the water content was 0.8%. The lactose content of the chocolate dough 8 was 1%.

Example 6
After maintaining the chocolate dough 2 of Prototype Example 2 at 45 ° C. for 30 minutes to form a molten state, the top surface of a commercially available castella (water activity 0.79) is immersed in the chocolate dough 1, and the castella after the immersion is taken out, Shaking for about 2 seconds, the excess chocolate dough was shaken off to obtain a castella coated with the chocolate dough. The resulting castella was left at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag for 7 days in a constant temperature bath at 40 ° C., the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. Although there was none, slight adhesion to the gusset bag was observed.

Example 7
The chocolate dough 2 of Example 6 was changed to the chocolate dough 3 prepared in Prototype Example 3 to obtain a castella coated with the chocolate dough as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 8
The chocolate dough 2 of Example 6 was changed to the chocolate dough 4 prepared in Prototype Example 4, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 9
The chocolate dough 2 of Example 6 was changed to the chocolate dough 5 prepared in Prototype Example 5 to obtain a castella coated with the chocolate dough as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 10
The chocolate dough 2 of Example 6 was changed to the chocolate dough 6 prepared in Prototype Example 6 to obtain a castella coated with the chocolate dough as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Comparative Example 3
The chocolate dough 2 of Example 6 was changed to the chocolate dough 7 prepared in Prototype Example 7, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. When the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, they had adhesion to fingers and gusset bags and were poor in heat resistance.

Comparative Example 4
The chocolate dough 2 of Example 6 was changed to the chocolate dough 8 prepared in Prototype Example 8, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. When the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, there was almost no adhesion to fingers, but adhesion to gusset bags was observed, and the heat resistance was somewhat poor.

Table 2 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Examples 6 to 10 and Comparative Examples 3 to 4.
Table 2

As shown in Table 2, the chocolate covered with the castella of Examples 6 to 10 having a whole milk powder content of 5 to 30% and a lactose content of 2 to 11.7% in the whole milk powder was excellent in heat resistance. Showed sex. Comparative Example 3 containing 11.4% glucose monohydrate without milk powder and lactose in milk powder, the content of whole milk powder is 2.5%, and the content of milk sugar in whole milk powder is as low as 1% Comparative Example 4 was poor in heat resistance. In addition, the chocolates of Examples 6 to 10 had a good texture that was soft and smooth from the surface to the inside.

Prototype Example 9
11.4 parts of whole milk powder of Prototype Example 4 was changed to 11.4 parts of cheese whey powder (trade name: DEMINAL 50, manufactured by Friesland Campina DOMO, 79% lactose content), and chocolates as in Prototype Example 2 A dough was prepared and a chocolate dough 9 was obtained. The chocolate dough 9 had an average particle size of 21 μm, a viscosity of 4,700 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 9 was 9%.

Prototype example 10
By changing 11.4 parts of the whole fat milk powder of Prototype Example 4 to 11.4 parts of skim milk powder (lactose content 53%), a chocolate dough was prepared in the same manner as in Prototype Example 2 to obtain a chocolate dough 10. . The average particle diameter of the chocolate dough 10 was 21 μm, the viscosity was 4,600 cP, and the moisture content was 0.8%. The lactose content of the chocolate dough 10 was 6%.

Prototype Example 11
11.4 parts of full fat powdered milk of Prototype Example 4 was changed to 11.4 parts of non-lactose low-fat dry milk (trade name: Promilk 85, manufactured by Ingredia, lactose content 5.5%), and the same as Prototype Example 2. A chocolate dough was prepared to obtain a chocolate dough 11. The chocolate dough 11 had an average particle size of 201 μm, a viscosity of 4,800 cP, and a water content of 0.8%. The lactose content of the chocolate dough 11 was 0.6%.

Example 11
The chocolate dough 2 of Example 6 was changed to the chocolate dough 9 prepared in Prototype Example 9 to obtain a castella coated with the chocolate dough in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Example 12
The chocolate dough 2 of Example 6 was changed to the chocolate dough 10 prepared in Prototype Example 10, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.

Comparative Example 5
The chocolate dough 2 of Example 6 was changed to the chocolate dough 11 prepared in Prototype Example 11, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. When the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, they had adhesion to fingers and gusset bags and were poor in heat resistance.

Table 3 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Examples 11 to 12 and Comparative Example 5.
Table 3

As shown in Table 3, the castella of Examples 11 and 12 containing 11.4% of cheese whey powder or skim milk powder and containing 9% and 5% of lactose in the cheese whey powder or skim milk powder, respectively. The chocolates exhibited excellent heat resistance. Comparative Example 5 containing lactose and low-fat dry milk was slightly poor in heat resistance. In addition, the chocolates of Examples 11 and 12 had a good texture that was soft and smooth from the surface to the inside.

Prototype Example 12
Prototype Example 1 (containing 11.4% of whole milk powder) Glucose monohydrate “Hi-mesh” 8 parts was changed to 0 parts, sugar 41.2 parts to 49.2 parts, and the same as in Prototype Example 1 A chocolate dough 12 was obtained. The chocolate dough 12 had an average particle diameter of 19 μm, a viscosity of 4,550 cP, and a water content of 0.8%. The lactose content of the chocolate dough 12 was 4.5%.

Prototype Example 13
8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 2.5 parts, and 41.2 parts of sugar was changed to 46.7 parts to obtain a chocolate dough 13 as in Prototype Example 1. The chocolate dough 13 had an average particle diameter of 19 μm, a viscosity of 4,830 cP, and a water content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 13 was 4.5%.

Prototype Example 14
8 parts of glucose monohydrate “High Mesh” of Prototype Example 1 was changed to 5 parts and 41.2 parts of sugar was changed to 44.2 parts to obtain a chocolate dough 14 as in Prototype Example 1. The chocolate dough 14 had an average particle size of 20 μm, a viscosity of 5,020 cP, and a water content of 0.8%. The lactose content of the chocolate dough 14 was 4.5%.

Prototype Example 15
8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 12 parts, and 41.2 parts of sugar was changed to 37.2 parts to obtain a chocolate dough 15 as in Prototype Example 1. The chocolate dough 15 had an average particle size of 20 μm, a viscosity of 5,670 cP, and a water content of 0.8%. The lactose content of the chocolate dough 15 was 4.5%.

Prototype Example 16
8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 15 parts, and 41.2 parts of sugar was changed to 34.2 parts to obtain a chocolate dough 16 as in Prototype Example 1. The chocolate dough 16 had an average particle size of 22 μm, a viscosity of 5,980 cP, a water content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 16 was 4.5%.

Example 13
After maintaining the chocolate dough 12 of Prototype Example 12 at 45 ° C. for 30 minutes to form a melt, caramel (water activity 0.56) is dipped in the chocolate dough 12, and the caramel after dipping is taken out with tweezers. Shake for 2 seconds to shake off excess chocolate dough to obtain a caramel covered with the chocolate dough. The obtained caramel was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag in a constant temperature bath at 40 ° C. for 7 days, the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. Adhesion to the gusset bag was observed and the heat resistance was slightly poor.

Example 14
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 13 of Prototype Example 13, and a caramel coated with the chocolate dough was obtained in the same manner as in Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, adhesion to fingers and adhesion to a gusset bag were observed, and the heat resistance was somewhat poor.

Example 15
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 14 of Prototype Example 14, and caramel coated with the chocolate dough was obtained in the same manner as Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers, but slight adhesion to the gusset bag was observed.

Example 16
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 15 of Prototype Example 15, and caramel coated with the chocolate dough was obtained in the same manner as Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.

Example 17
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 16 of Prototype Example 16, and a caramel coated with the chocolate dough was obtained in the same manner as in Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.

Example 18
The caramel (water activity 0.56) of Example 13 was replaced with castella (water activity 0.79) to obtain a castella coated with the chocolate dough 12 of Prototype Example 12. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.

Example 19
Instead of the chocolate dough 12 of Example 18 and the chocolate dough 13 of Prototype Example 13, a castella coated with the chocolate dough 13 was obtained in the same manner as in Example 18. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 18, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.

Table 4 shows the evaluation results of the chocolate-coated caramel and castella coated with the chocolates of Examples 13 to 19.
Table 4

As shown in Table 4, when the water activity of the food is 0.56, in addition to 11.4% full milk powder (lactose 4.5% in whole milk powder), 5% or more, preferably 8% or more glucose If not contained, sufficient heat resistance could not be obtained. When the food water activity was 0.79, good heat resistance was obtained even when containing only 11.4% of whole milk powder (lactose 4.5% in whole milk powder) as in Example 18. In addition, all the chocolates of Examples 13 to 19 had a good texture that was soft and smooth from the surface to the inside.

Prototype Example 17
A chocolate dough 17 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.3%. The chocolate dough 17 had an average particle size of 22 μm, a viscosity of 7,200 cP, and a water content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 17 was 4.5%.

Prototype 18
A chocolate dough 18 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.4%. The chocolate dough 18 had an average particle size of 21 μm, a viscosity of 8,800 cP, and a moisture content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 18 was 4.5%.

Prototype Example 19
A chocolate dough 19 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.5%. The chocolate dough 19 had an average particle size of 21 μm, a viscosity of 12,000 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 19 was 4.5%.

Example 20
Instead of the chocolate dough 2 of Prototype Example 2 of Example 6, a castella covered with the chocolate dough 17 using the chocolate dough 17 of Prototype Example 17 was obtained. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.

Example 21
Instead of the chocolate dough 2 of Prototype Example 2 of Example 6, a castella coated with the chocolate dough 18 was obtained using the chocolate dough 18 of Prototype Example 18. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to fingers, but slight adhesion to the gusset bag was observed.

Example 22
Instead of the chocolate dough 2 of Prototype Example 2 of Example 6, the chocolate dough 19 of Prototype Example 19 was used to obtain a castella covered with the chocolate dough 19. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to the fingers, but adhesion to the gusset bag was observed, and the heat resistance was somewhat poor.

Table 5 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Example 8 and Examples 20-22.
Table 5

As shown in Table 5, the lower the lecithin content tends to show excellent heat resistance, preferably less than 0.4%, more preferably 0.3% or less, and most preferably 0.2% or less. Met. In addition, all the chocolates of Example 8 and Examples 20-22 were soft and smooth good food texture from the surface to the inside.

Example 23
Using the chocolate dough 6 of prototype example 6 (containing 30% whole milk powder and 11.7% lactose in whole milk powder) and a commercially available bread (water activity 0.93), the upper surface of the bread is made of chocolate. A coated chocolate-coated bread was prepared as in Example 1. When the heat resistance of the prepared bread-baking chocolates was evaluated in the same manner as in Example 1, it showed good heat resistance with no adhesion to fingers and slight adhesion to the gusset bag.

Prototype 20
Prototype Example 1 in place of lauric acid type hard butter (product name “Parkena H”) in Prototype Example 1 instead of non-lauric trans acid type hard butter (product name “Melano H-1000”, manufactured by Fuji Oil Co., Ltd.) Similarly, chocolate dough 20 was prepared. The chocolate dough 20 had an average particle size of 20 μm, a viscosity of 5,600 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 20 was 4.5%.

Example 24
Using commercially available castella (water activity 0.79), a chocolate-coated castella in which one side of castella was coated with chocolate 20 was prepared in the same manner as in Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown. In addition, the coated chocolates had a good texture that was soft and smooth from the surface to the inside.

Example 25
Using 44.3 parts of sugar, 22.2 parts of whole milk powder, 18.7 parts of cocoa butter, 14.5 parts of cacao mass, 0.2 part of lecithin and 0.15 part of PGPR, the chocolate dough 21 is prepared in the same manner as in the first trial example. Prepared. While stirring with the temperature of the prepared chocolate dough 21 adjusted to 35 ° C., a commercially available chocolate tempering seed agent (trade name “Choco Seed B”, manufactured by Fuji Oil Co., Ltd.) is added to 100 parts of the chocolate dough 21 3 parts were added and dispersed. After stirring at 35 ° C. for 1 hour, one side of a commercially available castella (water activity 0.79) is immersed in the chocolate dough, shaken for about 2 seconds, and the excess chocolate dough is shaken off to obtain a castella coated with the chocolate dough 21. It was. The resulting castella was left at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. After that, after leaving the gusset bag for 3 days in a constant temperature bath at 37 ° C., the gusset bag was opened and the heat resistance of the coated chocolate (attachment to the inner surface of the finger or gusset bag) was evaluated. There was almost no adhesion to the gusset bag. In addition, the coated chocolate had a good texture that was soft and smooth from the surface to the inside. In addition, when the external appearance of the coated chocolate was observed after cooling to 20 ° C. after confirming the heat resistance, the external appearance was maintained without any whitening due to bloom.

According to the present invention, without heat treatment or baking for imparting heat resistance to chocolates, there is heat resistance in the temperature range exceeding the melting point of fats and oils, for example, 35 to 90 ° C., and the chocolate itself from the chocolate surface to the chocolate interior It is possible to produce foods using chocolates that are soft and smooth in texture, melted in the mouth and excellent in flavor.

Claims (9)

Contacting powdered milk containing 3 to 35% by weight of milk and 5 to 30% by weight of glucose and having a moisture content of 2% by weight or less with a food or food material having a water activity of 0.4 to 0.95. A method for producing a chocolate-based food. The method for producing a chocolate-based food according to claim 1, wherein the milk powder is one or more selected from whole milk powder, skim milk powder, cream powder, whey powder, butter milk powder, sweetened milk powder and prepared milk powder. The method for producing a food using chocolate according to claim 1 or 2, wherein the content of lactose contained in the powdered milk is 2 to 14% by weight based on the chocolate. The method for producing a food using chocolate according to any one of claims 1 to 3, wherein the chocolate contains 8 to 20% by weight of glucose. The method for producing a chocolate-based food according to any one of claims 1 to 4 , wherein the lecithin content of the chocolate is 0.4% by weight or less. The method for producing a chocolate-based food according to any one of claims 1 to 4 , wherein the lecithin content of the chocolate is 0.1 to 0.3% by weight. The method for producing a chocolate-based food according to claim 5 or 6 , wherein the chocolate dough has a viscosity of 2,000 to 20,000 cP at 45 ° C. The method for producing a chocolate-based food according to any one of claims 1 to 7 , wherein the food or food material has a water activity of 0.55 to 0.95. The method for producing a chocolate-based food according to any one of claims 1 to 7 , wherein the water activity of the food or the food material is 0.7 to 0.95.