JP6715132B2 - Multi-layered bakery food and manufacturing method thereof - Google Patents

Description

The present invention relates to a bakery food product in which a baked flour dough layer and a chocolate layer are multilayered.

Bakery foods such as cookies, breads, cakes, etc. obtained by baking dough containing flour have been developed with a variety of flavors, textures, appearances, etc. along with diversification of consumers' tastes. .. Recently, many bakery foods coated with chocolate and bakery foods containing chocolate are provided, but bakery foods in which a layer of baked flour flour and a layer of chocolate are multilayered are mostly provided. Not not. In particular, it has been difficult to manufacture a cake and chocolate in a multilayer form.

Baumkuchen is a technology related to multi-layered bakery foods that includes layers of baked flour dough, with a new taste and a variety of changes in appearance, with a taste layer different from the cake layer such as fruit jam sandwiched between the cake layers. (Patent Document 1) and a multilayer cake (Patent Document 2) that includes a cake layer and a jelly layer and is produced by sterilizing by retort and prevents the jelly layer from seeping into the cake layer (Patent Document 2). There is no report on a bakery food product having a new texture in which the layers of the baked flour dough and the chocolate layer are multi-layered and different textures are simultaneously felt.

In addition, when bakery foods coated with chocolate are held by hand, the chocolate may melt and become sticky, or if stored for a long time at room temperature, the oils and fats in the chocolate will seep out and stain the packaging material. , There was a case where the commercial value was significantly impaired.

JP, 2000-354453, A JP, 2016-63767, A

Therefore, the present invention, the layer of baked flour dough and the layer of chocolate is a multilayer, you can feel the texture gap between the baked flour dough and chocolate, even after long-term storage of the fat and oil from the chocolate layer It is an object of the present invention to provide a multi-layer bakery food product which does not exude and has stable quality, and a manufacturing method thereof.

As a result of intensive studies to solve the above problems, the inventors of the present invention can solve the above problems by using a chocolate obtained by solidifying a chocolate dough containing a specific amount of water in a chocolate layer. Heading out, the present invention has been completed. Specifically, the present invention provides the following.

(1) A multi-layered bakery food product containing a layer of baked flour dough and a layer of chocolate, wherein the chocolate is obtained by baking or cooling and solidifying a chocolate dough containing 0.8 to 3% by mass of water. A multi-layered bakery food characterized by being present.
(2) The multilayer bakery food product according to claim 1, comprising two or more layers of the chocolate.
(3) The multilayer bakery food according to (1) or (2), wherein the multilayer bakery food is Baumkuchen.
(4) A method for producing a multilayer bakery food product containing a layer of baked flour dough and a layer of chocolate, the method comprising: [1] baking the flour dough, [2] [1] baking the flour dough, A step of applying a flour dough or a chocolate dough containing 0.8 to 3% by mass of water and baking the mixture to obtain a layer of baked flour dough or a layer of chocolate, [3][2] once- A method for producing a multi-layered bakery food product, comprising the step of repeating a plurality of times.
(5) A method for producing a multilayer bakery food product containing a layer of baked flour dough and a layer of chocolate, the method comprising: [1] baking the flour dough, [2] adding the baked flour dough of [1], A step of applying a flour dough or a chocolate dough containing 0.8 to 3% by mass of water, baking the flour dough, cooling and solidifying the chocolate dough to obtain a layer of the baked flour dough or a layer of chocolate, [3 ] The process of repeating the process of [2] 1 time-a plurality of times is contained, The manufacturing method of the multilayer bakery foodstuff characterized by the above-mentioned.

According to the present invention, the layer of the baked flour dough and the layer of chocolate are multi-layered, and the texture gap between the baked flour dough and the chocolate can be felt, and the oil and fat can be immersed in the chocolate layer even after long-term storage. It is possible to provide a multilayered bakery food product which is stable and of stable quality, and a method for producing the same.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.
[Multilayered bakery foods]
The multi-layered bakery food product of the present invention is a bakery food product containing a layer of baked flour flour and a layer of chocolate and having a multilayer structure of 3 to 30 layers. Here, the bakery food is not limited as long as it includes a layer of baked flour flour dough and a layer of chocolate, but includes bread, cake, cookies, and the like, and as a more preferred embodiment, cakes, particularly Baumkuchen. Are listed.
In addition, the multilayer bakery food of the present invention preferably contains two or more chocolate layers, since it becomes a bakery food having a rich texture gap and a change in appearance.
The thickness of the baked flour dough and chocolate layer of the multilayer bakery food of the present invention is not particularly limited, but from the viewpoint of appearance, 0.1 to 3 mm is preferable, 0.2 to 2 mm is more preferable, and 0.3. ~1 mm is most preferred.

[Baked flour dough]
The baked flour dough used in the present invention is obtained by baking the flour dough. The flour dough is wheat flour and optionally flour other than wheat flour (for example, rice flour, corn, rye, buckwheat, soybean flour, etc.) with water added, and if necessary margarine, fats and oils such as shortening, sugars, skim milk powder. , Skimmed milk, dairy products such as milk, eggs and processed egg products, salt, brackish water, yeast, emulsifiers, spices, seasoning, and the like kneaded dough. The content of wheat flour in the whole flour dough is preferably 20% by mass or less. Examples of the flour dough include bread dough, yeast confectionery dough, cake dough, and Japanese confectionery dough.
Moreover, the multilayer bakery food of the present invention may include two or more layers of different baked flour dough.

When the multilayer bakery food of the present invention is Baumkuchen, the flour dough used in the present invention is not particularly limited as long as it is a commonly used dough for Baumkuchen. Specific examples include wheat flour, eggs, fats and oils, and sugars as main raw materials, and the dough having a specific gravity of 0.4 to 1.0.

〔chocolate〕
The chocolate used in the present invention is obtained by baking or cooling and solidifying a chocolate dough containing 0.8 to 3% by mass of water. The chocolate dough used in the present invention is edible oils and fats and sugars as main raw materials, and cocoa components (cacao mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added and melted and mixed before solidification as necessary. Say. Examples of the chocolate dough include dark chocolate and milk chocolate, as well as dough before solidification of white chocolate and color chocolate.

When the chocolate dough contains a small amount of water in the chocolate used in the present invention, the sugar contained in the dough easily forms a network structure. And the chocolate which sugar formed the network structure has improved heat resistance. The chocolate dough used in the present invention preferably has a water content of 1.0 to 2.5% by mass, more preferably 1.1 to 2.2% by mass, and most preferably 1.2 to 2.0% by mass. preferable. When the content of water is in the above range, in the production of the multilayer bakery food of the present invention, even if the step of baking the flour dough is repeated, the chocolate layer does not remelt, and the layer of the baked flour flour dough and the chocolate are not melted. The layers and become a uniform multi-layered structure, giving a beautiful appearance. Furthermore, when the multilayer bakery food of the present invention is eaten, the texture (snap property) of chocolate is firmly felt, and the leaching of oils and fats in chocolate can be suppressed during long-term storage. On the other hand, when the content of water in the chocolate dough is more than 3% by mass, the viscosity of the chocolate dough becomes high and the handling becomes poor.
The water content of chocolate can be measured by a normal pressure dry heat drying method or the Karl Fischer method according to a conventional method.

The chocolate used in the present invention may be either tempered chocolate or non-tempered chocolate. The multilayer bakery food product of the present invention may also contain two or more different chocolate layers.

The chocolate used in the present invention contains sugar. 20-60 mass% is preferable, as for content of the sugar contained in the chocolate used by this invention, 25-55 mass% is more preferable, 30-50 mass% is the most preferable. In addition, the saccharides mean those added to raw materials such as sucrose, lactose, and sorbitol, and exclude saccharides derived from other raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

The chocolate used in the present invention contains fats and oils. 25-60 mass% is preferable, as for the fats-and-oils content contained in the chocolate used by this invention, 30-55 mass% is more preferable, 30-45 mass% is the most preferable. The fats and oils include fats and oils (cocoa butter, milk fat, etc.) derived from oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to the fats and oils to be blended. For example, generally, the content of fats and oils (cocoa butter) contained in cocoa mass is 55 mass% (oil content 0.55), and the content of fats and oils (cocoa butter) contained in cocoa powder is 11 mass% ( The oil content is 0.11), and the oil/fat content contained in the whole milk powder is 25% by mass (oil content 0.25). Therefore, the content of fats and oils contained in chocolate is the sum of the values obtained by multiplying the blending amount (mass %) of each raw material in chocolate by the oil content.

The fat and oil contained in the chocolate used in the present invention has a solid fat content (hereinafter also referred to as SFC) of preferably 5 to 45% at 10°C, 3 to 30% at 20°C, and 2 to 15 at 30°C. %, and 40° C. to 6%, more preferably 5 to 34% at 10° C., 3 to 18% at 20° C., 2 to 10% at 30° C., and 0 to 5% at 40° C. When the SFC is within the above range, the handling of the chocolate dough becomes good when the multilayer bakery food of the present invention is produced.
The SFC (%) of fats and oils contained in chocolate can be measured in accordance with 2.2.9-2003 solid fat content (NMR method) of “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society. ..

The fats and oils contained in the chocolate of the present invention are not particularly limited. As the fats and oils contained in the chocolate of the present invention, usual edible fats and oils can be used. For example, cocoa butter, palm oil, palm fractionated oil, shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe fat, kokumu butter, mango fat, mango fractionated oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, Sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, animal fats and oils such as beef tallow, lard and milk fat, or one or more treatments such as mixing, fractionation, transesterification, hydrogenation, etc. One or more kinds can be selected and used from the processed fats and oils obtained by applying.

[Method for producing multi-layered bakery food]
The method for producing a multilayer bakery food product of the present invention includes a step of baking a flour dough to obtain a layer of a baked flour dough, and a step of baking and solidifying or cooling and solidifying the chocolate dough to obtain a layer of chocolate. This is a manufacturing method in which steps are repeated a plurality of times to form multiple layers. In order to shorten the production time, a production method of baking and solidifying the chocolate dough is preferable.

In the present invention, the temperature for baking the flour dough and the set temperature for baking and solidifying the chocolate dough are 100°C or higher, preferably 100 to 250°C. Further, for baking the flour dough and the chocolate dough, an oven, a microwave, overheated steam or the like can be selected, and the baking time is appropriately adjusted depending on the baking temperature, the capacity of the baking apparatus, the amount of the baked material, and the like. be able to.
The temperature at which the chocolate dough is cooled and solidified in the present invention is not particularly limited as long as it is the temperature at which the melted chocolate solidifies, but is preferably 0 to 20°C, more preferably 0 to 10°C. In addition, cooling can be selected from standing cooling, cooling plate, blowing with cold air, and the cooling time can be appropriately adjusted depending on the cooling temperature, the capacity of the cooling device, the amount of chocolate dough, and the like.

The method for producing the baked flour flour dough used in the present invention is not particularly limited, but for example, a sugar batter method, a flower batter method, an all-in-mix method, a melted butter method, a separate method, a post-milling method, a post-oil method, and a dough kneading method. It is possible to appropriately select a general dough production method such as a method and apply them in combination as necessary. In the present invention, the all-in-mix method is preferable in terms of manufacturing efficiency.

The method for producing the chocolate dough used in the present invention is not particularly limited, but for example, using raw materials such as fats and oils, cacao components, sugars, dairy products, and emulsifiers, a mixing step, an atomizing step (refining), and a scouring. It is manufactured through a process (conching) and a cooling process. After the refining process, a tempering process may be performed if necessary.

The chocolate dough used in the present invention has a step of adding and dispersing water to the chocolate dough in a melt state (water adding step) in the manufacturing process. Here, the melted state refers to a state in which the fats and oils contained in the chocolate dough are melted. In the case of a non-tempered chocolate dough, the temperature of the melted chocolate dough in the water addition step is preferably 30 to 70°C, more preferably 35 to 60°C, and further preferably 35 to 55°C. .. Further, in the case of temper type chocolate dough, after the water addition step, when performing the seeding treatment, it may be the same as the non-temper type, but after the tempering treatment or the seeding treatment, when adopting the water addition step, preferably The temperature is 24 to 42°C, more preferably 28 to 40°C, and further preferably 30 to 38°C.

The water added in the water addition step may be only water, or may be a composition containing components other than water together with water (hereinafter, such a composition is referred to as a “water-containing material”). Even if the amount of water added in the water addition step is the same, the rate of increase in viscosity of the melted chocolate may change depending on the components added together with water. Specifically, when water alone or a water-containing material having a high water content (fruit juice, milk, etc.) is added, the viscosity of the chocolate dough is likely to rapidly increase. On the other hand, when a water-containing material such as sugar solution or protein solution is added, the viscosity tends to increase relatively slowly. Since the water may not be sufficiently dispersed in the melted chocolate dough when the viscosity rapidly increases, the water in the water addition step is preferably a water-containing material, particularly a sugar solution or a protein solution.

Examples of the sugar solution include solutions such as reduced starch syrup, high-fructose corn syrup, and sorbitol solution, which contain sugar such as fructose, glucose, sucrose, maltose, and oligosaccharide, and water. Examples of the protein solution include a solution containing protein such as egg white meringue, concentrated milk, and fresh cream, and water. The content of water contained in the sugar solution or the protein solution may be 10 to 90 mass% or 10 to 50 mass% with respect to the entire solution. In the water addition step, when water is added in the form of a water-containing material, the addition amount should be such that the amount of water contained in the melted chocolate dough is in the range of 0.8 to 3% by mass. Good.

The temperature of the water or the water-containing material used in the water addition step is not particularly limited, but it is about the same as the temperature of the melt-state chocolate dough to which the water or the water-containing material is to be added, the melt-state chocolate dough. It is preferable in that the temperature is kept constant and the water and the water-containing material are easily dispersed uniformly. After the water is added to the melted chocolate dough, the water may be uniformly dispersed in the chocolate dough by stirring or the like.

In a preferred embodiment when the multilayer bakery food of the present invention is Baumkuchen, the flour dough is shortened, sugar, flour, corn starch, sugar alcohol, baking powder, a mixture of raw materials other than eggs such as salad oil, Prepare by adding whole eggs and mixing evenly. Mixing is performed by using a mixer until the specific gravity reaches about 0.6.
On the other hand, chocolate dough uses raw materials such as fats and oils, cacao components, sugars, dairy products, and emulsifiers, and undergoes a mixing process, atomization process (refining), refining process (conching), cooling process, etc., and finally A water-containing material is added and mixed so that the chocolate dough has a desired water content.

When producing by baking and solidifying the chocolate layer of Baumkuchen, according to the usual production method of Baumkuchen, (1) the flour dough is fired, (2) the flour flour dough or the chocolate flour dough is added to the fired flour dough. The baumkuchen of the present invention can be obtained by applying the dough, baking it, and repeating the steps (3) and (2) once to a plurality of times to form a layer.

When producing by cooling and solidifying the chocolate layer of Baumkuchen, according to the usual production method of Baumkuchen, (1) the above flour dough is baked, and (2) the baked flour dough, the above flour dough or the above chocolate After applying the dough, the flour dough is baked, the chocolate dough is cooled and solidified, and the steps (3) and (2) are repeated once to a plurality of times to form a layer, whereby the Baumkuchen of the present invention can be obtained.

Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these.

(Preparation of flour dough)
According to the formulation of Table 1, shortening, sugar, soft flour, corn starch, sugar alcohol, baking powder and salad oil were mixed, and whole eggs were further added and mixed uniformly. Mixing was performed using a mixer, and mixing was carried out at a medium speed until the specific gravity reached about 0.6. After the specific gravity reached around 0.6, the mixing was stopped, and finally the water was mixed to prepare the flour dough.

(Preparation of chocolate dough)
According to the formulation of Table 2, a chocolate dough in a melt state (48°C) was produced. The chocolate dough was obtained through the steps of mixing, refining (refining) and refining (conching) according to a conventional method. The water content in the chocolate dough was measured by the Karl Fischer method, and the SFC (%) of the fats and oils in the chocolate was measured by the NMR method.

(Manufacture of Baumkuchen-1)
-Example 1:
(1) 90 g of the above-mentioned flour dough was poured into a square type having a side of 21 cm, and baked in a fixed oven set to 250°C on the upper flame and 100°C on the lower flame for 5 minutes.
(2) The operation of pouring 90 g of the above-mentioned flour dough into the fired dough of (1) and firing under the same conditions was repeated to obtain a three-layer fired flour dough.
(3) Separately, 4 parts by mass of fructose-glucose liquid sugar (water content 25% by mass) was added to 100 parts by mass of the above chocolate dough in a melted state and mixed uniformly. Next, 140 g of the chocolate dough was applied onto the baked flour dough of (2), and baked for 2 minutes in a fixed oven set to 250° C. on the upper heat and 100° C. on the lower heat to solidify the chocolate dough. The content of water in the chocolate dough to which the above-mentioned fructose-glucose liquid sugar was added was 1.6%.
(4) The operations of (2) and (3) were repeated to obtain a plate-shaped Baumkuchen containing a chocolate layer in the fourth and eighth layers from the bottom with a total of 11 layers.
-Example 2: The same operation as in Example 1 was carried out except that the chocolate dough was cooled and solidified by cooling the chocolate dough in a constant temperature bath at 10°C for 20 minutes to obtain a plate-shaped Baumkuchen having 11 layers in total. It was
Comparative Example 1: The same operation as in Example 1 was performed except that a chocolate dough containing no fructose-glucose liquid sugar was used, but the chocolate did not solidify during baking, and a uniform layered Baumkuchen was not obtained. It was The content of water in the chocolate dough was 0.6%.
Comparative Example 2: A chocolate dough to which fructose-glucose liquid sugar was not added was used, and otherwise the same operations as in Example 2 were carried out to obtain a plate-shaped Baumkuchen having a total of 11 layers.

(Baumkuchen's evaluation)
The Baumkuchen of Example 1, Example 2, and Comparative Example 2 manufactured as described above were evaluated according to the following criteria for evaluation during production, evaluation of adhesiveness, evaluation of texture, and evaluation of storage test. In addition, since Baumkuchen of Comparative Example 1 could not obtain a uniform layered Baumkuchen and impaired the commercial value, evaluation of adhesiveness, evaluation of texture, and evaluation of storage test were not performed.

[Evaluation during manufacturing]
Whether or not Baumkuchen can be manufactured and the manufacturing time were evaluated according to the following evaluation criteria. The evaluation result is the consensus of the five evaluators. The results are shown in Table 2.
◎: Uniform layered Baumkuchen can be manufactured in a shorter time than "○" ○: Uniform layered Baumkuchen can be manufactured ×: Uniform layered Baumkuchen cannot be manufactured

[Evaluation of adhesion feeling]
Each Baumkuchen was cut into a width of 30 mm, and the cut surface was pinched with the thumb and forefinger for 5 seconds, and then the adhesion of chocolate to the fingertip was visually evaluated according to the following evaluation criteria. The evaluation result is the consensus of the five evaluators. The results are shown in Table 2.
◎: Chocolate does not adhere to fingertips ×: Chocolate adheres to fingertips

[Evaluation of texture]
The texture when eating each Baumkuchen was evaluated according to the following evaluation criteria. The evaluation result is the consensus of the five evaluators. The results are shown in Table 2.
◎: Feeling the texture gap between the baked flour dough and chocolate is stronger than "○" ○: Feeling the texture difference between the baked flour flour dough and chocolate ×: The texture difference between the baked flour flour dough and chocolate do not feel

[Evaluation of storage test]
The packaging material was brought into contact with the cut surface of each Baumkuchen, stored for 7 days in a constant temperature bath at 30° C., the packaging material was peeled off, and the leaching of oil from the chocolate was visually evaluated according to the following evaluation criteria. The evaluation result is the consensus of the five evaluators. The results are shown in Table 2.
⊚: No leaching of oil into the packaging material is observed.
X: Oil leaching into the packaging material is recognized.

As shown in Table 2, Baumkuchen (Example 1) including a chocolate layer obtained by baking and solidifying a chocolate dough having a water content of 1.6% by mass can be produced in a short time, and the adhesion of the chocolate to the fingertip is also possible. In other words, the texture gap between the baked flour dough and chocolate was excellent, and the leaching of oil from the chocolate during storage was suppressed.
In addition, although Baumkuchen (Example 2) including a chocolate layer obtained by cooling and solidifying a chocolate dough having a water content of 1.6% by mass took a long time to cool the chocolate, other evaluations were conducted in Example 1 Was equivalent to.

(Manufacture of Baumkuchen-2)
Example 3:
(1) Using a Baumkuchen baking device (BKM-G-50, manufactured by SCHLEE INTERNATIONAL), the flour dough prepared above was applied to the rotary shaft of the device and baked at a set temperature of 180° C. for 95 seconds.
(2) The above-mentioned flour dough was applied to the baked dough of (1), and the operation of firing under the same conditions was repeated to obtain three layers of baked flour dough.
(3) Separately, 4 parts by mass of fructose-glucose liquid sugar (water content 25% by mass) was added to 100 parts by mass of the above chocolate dough in a melted state and mixed uniformly. Next, the chocolate dough was applied to the baked flour dough of (2) and baked at a set temperature of 180° C. for 50 seconds to solidify the chocolate dough. The content of water in the chocolate dough to which the above-mentioned fructose-glucose liquid sugar was added was 1.6%.
(4) The operations of (2) and (3) were repeated to obtain an annual ring-shaped Baumkuchen with a total of 11 layers and chocolate layers on the 4th and 8th layers from the center.

(Baumkuchen's evaluation)
The Baumkuchen of Example 3 produced above was evaluated in the same manner as above with respect to the evaluation at the time of production, the evaluation of the adhesive feeling, the evaluation of the texture and the evaluation of the storage test. The annual ring-shaped Baumkuchen (Example 3) had the same evaluation result as that of Example 1.

Claims (5)

A multi-layered bakery food product containing a layer of baked flour dough and a layer of chocolate, wherein the chocolate contains liquid sugar, and the chocolate dough containing 0.8 to 3% by mass of water is baked and solidified. Alternatively, a multilayer bakery food product characterized in that it is a chilled and solidified chocolate. The multilayer bakery food product according to claim 1, wherein the chocolate layer contains two or more layers. The multilayer bakery food according to claim 1 or 2, wherein the multilayer bakery food is Baumkuchen. A method for producing a multilayer bakery food product containing a layer of baked flour dough and a layer of chocolate,
(1) A step of baking the flour dough,
(2) The baked flour flour dough of (1) is coated with a flour flour dough or a chocolate dough containing liquid sugar and 0.8 to 3% by mass of water, and baked to give a baked flour flour dough. To obtain a layer of chocolate or a layer of chocolate,
(3) a step of repeating the step of (2) once to a plurality of times,
A method for producing a multi-layered bakery food, which comprises: A method for producing a multilayer bakery food product containing a layer of baked flour dough and a layer of chocolate,
(1) A step of baking the flour dough,
(2) A flour dough or a chocolate dough containing liquid sugar and 0.8 to 3% by mass of water is applied to the fired flour dough of (1) , and the flour dough is baked, and chocolate is added. The dough is cooled and solidified to obtain a layer of baked flour dough or a layer of chocolate,
(3) a step of repeating the step of (2) once to a plurality of times,
A method for producing a multi-layered bakery food, which comprises: