JP6689652B2 - 焼成チョコレート菓子及び焼成チョコレート菓子の製造方法 - Google Patents
焼成チョコレート菓子及び焼成チョコレート菓子の製造方法 Download PDFInfo
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- JP6689652B2 JP6689652B2 JP2016080586A JP2016080586A JP6689652B2 JP 6689652 B2 JP6689652 B2 JP 6689652B2 JP 2016080586 A JP2016080586 A JP 2016080586A JP 2016080586 A JP2016080586 A JP 2016080586A JP 6689652 B2 JP6689652 B2 JP 6689652B2
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- chocolate
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- acid monoglyceride
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 23
- 235000009508 confectionery Nutrition 0.000 claims description 4
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
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- 238000001816 cooling Methods 0.000 description 3
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- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
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- 150000004665 fatty acids Chemical class 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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- 235000019482 Palm oil Nutrition 0.000 description 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 235000010675 chips/crisps Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
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- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- 230000001629 suppression Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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- Confectionery (AREA)
Description
砂糖50質量部、カカオマス10質量部、全粉乳15質量部、植物油脂25質量部を基本配合とし、これに下記表1に示す各種乳化剤0.5質量部を添加して、常法に従い、原料をミキシングし、粒度25μmになるようリファイニングを行った後、コンチングを行って、チョコレート生地を調製した。このチョコレート生地をモールド(内径20mm四方、深さ10mm)に充填し、冷却、固化させた後、モールドから取り出してオーブンに入れ、200℃で3分間焼成して、焼成チョコレート菓子を製造した。
クエン酸モノグリセリドの添加量を変えた配合で焼成チョコレート菓子を製造し、試験例1と同様にして、クエン酸モノグリセリドによる油染みの程度を評価した。その結果を表2に示す。
Claims (5)
- チョコレート生地が所定形状に成形されていて、該成形されたチョコレート生地の少なくとも表面が加熱変性している焼成チョコレート菓子において、クエン酸モノグリセリドを含有することを特徴とする焼成チョコレート菓子。
- 前記クエン酸モノグリセリドを0.01〜3質量%含有する、請求項1記載の焼成チョコレート菓子。
- チョコレート生地にクエン酸モノグリセリドを含有させ、所定形状に成形し、該成形されたチョコレート生地の少なくとも表面が加熱変性するよう焼成することを特徴とする焼成チョコレート菓子の製造方法。
- 前記クエン酸モノグリセリドを0.01〜3質量%含有させる、請求項3記載の焼成チョコレート菓子の製造方法。
- チョコレートの焼成時の油染み防止のためのクエン酸モノグリセリドの使用。
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JP2016080586A JP6689652B2 (ja) | 2016-04-13 | 2016-04-13 | 焼成チョコレート菓子及び焼成チョコレート菓子の製造方法 |
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JP2016080586A JP6689652B2 (ja) | 2016-04-13 | 2016-04-13 | 焼成チョコレート菓子及び焼成チョコレート菓子の製造方法 |
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JP2017189141A JP2017189141A (ja) | 2017-10-19 |
JP6689652B2 true JP6689652B2 (ja) | 2020-04-28 |
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WO2019077648A1 (ja) * | 2017-10-16 | 2019-04-25 | 森永製菓株式会社 | 焼成チョコレート菓子及び焼成チョコレート菓子の製造方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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JP2008220177A (ja) * | 2007-03-08 | 2008-09-25 | Taiyo Kagaku Co Ltd | 焼き菓子 |
JP5198208B2 (ja) * | 2008-10-09 | 2013-05-15 | 森永製菓株式会社 | 含水チョコレート生地を包餡した焼菓子及びその製造方法 |
JP6063277B2 (ja) * | 2012-03-27 | 2017-01-18 | 花王株式会社 | 油脂組成物 |
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