JP6958543B2 - Chocolate-like foods and their manufacturing methods - Google Patents

Description

The present invention relates to chocolate-like foods and methods for producing the same.

Chocolate-like foods are not only eaten as they are, but can also be sandwiched between them in combination with baked confectioneries such as sponges and sables, and can be used to coat or decorate the surface of foods such as bakery foods such as bread. It is used in various forms and mixed with food ingredients.

Further, in order to enhance the palatability of a wide range of foods, the shape of chocolate-like foods is various, such as plate-shaped, chip-shaped, and ball-shaped.

As described above, in order to accommodate various forms and a wide range of tastes, chocolate-like foods are eaten cold, warmed or heated in the same manner as ordinary foods. There is a demand for a variety of foods that can be eaten under various methods and temperature conditions.

However, in general, chocolate-like foods are in a state in which fine particles of other raw materials are dispersed in a continuous phase of fats and oils, so that the behavior such as solidification and melting of chocolates depends on the physical properties of fats and oils. .. Cocoa butter is a typical fat and oil used in chocolate, and its melting point is around 33 ° C. Therefore, it melts rapidly near body temperature and shows excellent melting in the mouth, but when heated at a temperature exceeding 35 ° C, the fat and oil becomes It melts and causes problems such as stickiness on the chocolate surface, mutual adhesion, and loss of shape retention.

A typical example of baked chocolate-like food is chocolate that has been heated by baking or the like, and is an oil-based food that has a texture different from general chocolate, strong heat resistance, and strong shape retention. As a method for obtaining a baked chocolate-like food, the surface of the chocolate dough is moistened and baked (Patent Document 1), a part of the chocolate dough is sprinkled with water and then sugar is sprinkled and baked (Patent Document 2). A method of baking a chocolate dough containing water together with a starchy raw material (Patent Document 3), or a baked confectionery (Patent Document 4) characterized in that the chocolate dough contains air bubbles, is molded, and is baked to solidify. ) Is disclosed.

Japanese Unexamined Patent Publication No. 2001-245594 JP-A-2002-223700 Japanese Unexamined Patent Publication No. 2000-189058 Japanese Unexamined Patent Publication No. 10-210934

As described above, in order to cope with various forms and a wide range of tastes, chocolate-like foods are desired to be diverse so that they can be eaten under various methods and temperature conditions.
An object of the present invention is that the chocolate-like food before baking is a chocolate-like food that can be eaten at room temperature like ordinary chocolate, and can be baked by a simple method that can be done at home, and after baking. The chocolate-like food product of No. 1 is to provide a chocolate-like food product having shape retention and less separation of fats and oils.

The present inventor has conducted various studies to solve the above problems. The present invention has been completed by finding a method for suppressing the separation of fats and oils from the chocolate-like food after baking by containing the rice-derived flour milling material, which has shape retention.

That is, the present invention
(1) Chocolate-like foods containing rice-derived flour milling material,
(2) The chocolate-like food of (1), wherein the rice-derived flour milling material is rice flour or pregelatinized rice flour.
(3) The chocolate-like food of (1) containing 0.5% by weight to 30% by weight of rice-derived flour milling material.
(4) The chocolate-like food according to any one of (1) to (3), which has a water content of less than 3% by weight.
(5) Chocolate-like food of (4) for baking,
(6) A method for producing chocolate-like foods, which comprises blending a rice-derived milling material before roll refining.
Is.

According to the present invention, the chocolate-like food before baking is a chocolate-like food that can be stored and distributed at room temperature, has heat-resistant shape retention, and can be eaten at room temperature, like ordinary chocolate. It can be baked by a simple method that can be done at home, and the chocolate-like food after baking can provide a chocolate-like food having shape retention and less separation of fats and oils.

Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the chocolate-like food is a processed fat and oil food in which fats and oils form a continuous phase, and includes, but is not limited to, chocolate dough and quasi-chocolate dough specified by the National Chocolate Industry Fair Trade Council. It also includes fat and oil processed foods using cocoa mass, cocoa, and cocoa butter.

The raw materials that can be used may be those that can be used for ordinary chocolate, and in addition to the milk component, cocoa mass and / or sugars such as cocoa and sugar, and fats and oils can be the main components.

Examples of the rice-derived flour milling material used in the present invention include rice flour, pregelatinized rice flour, and rice-derived starch. Rice flour includes glutinous rice flour and glutinous rice flour, glutinous rice flour includes joshinko, bread rice flour, candy rice flour, baby flour, and dust flour, and glutinous rice flour includes glutinous flour, shiratamako, and fertilizer flour. Examples include Domyoji flour, kanume flour, and joshinko flour. Pregelatinized rice flour is contained in glutinous rice flour and glutinous rice flour, and is processed so that it can be eaten as it is or simply by adding water. It is preferably rice flour or pregelatinized rice flour. Pregelatinized rice flour is more preferable because it has good shape retention after firing and less oil off.

The content of the rice-derived milling material is preferably 0.5% by weight to 30% by weight, more preferably 0.75% by weight to 20% by weight, further preferably 1.0% by weight to 10% by weight, and most preferably 1.25% by weight. ~ 5% by weight. By containing an appropriate amount of the rice-derived milling material, the baked chocolate-like food can provide a chocolate-like food having shape retention and less separation of fats and oils. If the amount is less than the above range, the effect may not be exhibited, and if it is contained in a large amount, the texture and flavor may be adversely affected.

The chocolate-like food of the present invention contains a rice-derived milling material, and the particle size of the rice-derived milling material is preferably 50 μm or less, more preferably 30 μm or less. More preferably, the particle size is equivalent to that of other raw materials contained in chocolate-like foods.

The method for obtaining the chocolate-like food of the present invention is preferably obtained by blending a rice-derived milling material before roll refining and performing a conching treatment by a conventional method. By such a method, the particle size of the rice-derived milling material can be adjusted to the same particle size as other raw materials contained in chocolate-like foods. To exemplify the production method, rice-derived flour milling material is added together with solid powder raw materials such as cocoa powder, sugar, and milk powder, heat-melted cocoa mass and fats and oils are added with emulsifiers such as lecithin and PGPR, and mixed using a hobart mixer or the like. Then, a paste-like dough having an oil content of 20 to 30% by weight is prepared. The obtained dough is atomized with a refiner such as a roll so that the particles have an average particle size of 50 μm or less and become smooth particles. Next, conching (stirring, mixing) is performed while keeping the temperature at 40 to 80 ° C. to form a smooth paste, and then fats and oils, emulsifiers, flavors and the like are further added and mixed to obtain a predetermined chocolate dough.

When the water content of the chocolate-like food is less than 3% by weight, it indicates the water content of the chocolate-like food before baking. It is preferably 0.5 to 2.5% by weight, more preferably 1.0 to 2.0% by weight. When the water content is 3% by weight or more, it becomes difficult to sufficiently remove the water by baking, and not only the chocolate-like food does not last long, but also the texture becomes messy or sticky. Therefore, the desired texture may not be obtained. Further, even if the moisture is sufficiently removed, it is difficult to obtain the desired texture, a baking step longer than necessary is required, and the flavor of the chocolate-like food after baking may be deteriorated or a burning odor may be generated.

In addition to cacao butter, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, capoc oil, palm oil, palm kernel oil, and babas Examples thereof include various animal and vegetable oils and fats such as oils, milk fats, lards, fish oils and whale oils, and their hardened oils, fractionated oils, ester exchange oils and the like.

Baking can be performed using, for example, an oven, a microwave oven, or the like. The degree of firing is not particularly limited, and the desired heating time may be used. It is preferable to heat the whole chocolate-like food to a state where it is heat-coagulated because the characteristic texture is improved. However, in the case of an oven, it is usually in the range of 110 to 250 ° C. for several seconds to several tens of minutes, and more preferably in the range of 130 to 180 ° C. If the firing temperature is too high, the surface tends to be scorched, and if it is too low, a long firing time is required, which is not preferable.

Examples of the present invention will be shown below and the present invention will be described in more detail, but the spirit of the present invention is not limited to the following examples. In the example,% and part both mean the weight standard.

-The baked chocolate-like food was evaluated according to the following evaluation criteria.
(Oil off evaluation)
With respect to the oil stains generated on the surface of the chocolate, the state in which the oils and fats were separated and retained in the lower part of the chocolate was evaluated as the presence or absence of oil off.
◯: Very good (no oil off)
△: Slightly defective (adhesion to fingers, oil off)
×: Defective (severe oil off)
(Evaluation of shape retention)
The presence or absence of shape retention was evaluated.
◯: Very good (no deformation, maintaining almost the same height as before heating)
Δ: Slightly defective (no deformation, but the height is much lower than before heating)
×: Defective (deformed and does not retain its shape)
(Flavor evaluation)
The flavor was evaluated.
◯: Very good (level without flavor of rice-derived ingredients)
△: Slightly poor (level to feel the flavor of rice-derived ingredients)
×: Defective (level where you can feel the flavor of rice-derived ingredients very much)

(Example 1)
Weigh and mix 38 parts of sugar and 5 parts of glutinous rice flour (manufactured by Hinohon Grain Co., Ltd., trade name "SOIE LISSE"), and mix 40.1 parts of pre-melted cocoa mass (55% oil) with a mixer ( It was added with stirring using AM30) manufactured by Aikosha Co., Ltd. The obtained dough-like dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred together with 16.9 parts of cocoa butter and 0.3 parts of lecithin in a conching mixer (manufactured by Shinagawa Machinery Works Co., Ltd.) at medium speed while keeping the temperature at 55 ° C. to obtain a chocolate-like food. ..
After tempering, this chocolate-like food was poured into a plastic mold (20 mm × 30 mm × 20 mm), cooled and solidified at 5 ° C. for 30 minutes, and die-cut to obtain a rectangular parallelepiped chocolate-like food. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Example 2)
The glutinous rice flour of Example 1 was changed to pregelatinized rice flour (Seishin Enterprise, trade name "delicious smooth rice milk"), and a chocolate-like food was prepared in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Example 3)
The glutinous rice flour of Example 1 was changed to rice-derived starch (Joetsu Starch, trade name "Motil Alpha"), and a chocolate-like food was prepared in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 1)
The glutinous rice flour of Example 1 was changed to sugar, and a chocolate-like food was prepared in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 2)
The glutinous rice flour of Example 1 was changed to starch derived from potato (Matsutani Chemical Industry Co., Ltd., trade name "Stabilose 1000"), and a chocolate-like food was prepared in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 3)
The glutinous rice flour of Example 1 was changed to tapioca-derived starch (Nippon Kagaku, trade name "soluble starch CN") to prepare a chocolate-like food in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.
Table 1 shows the formulations and evaluations of Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

(Discussion in Table 1)
In Examples 1 to 3, there was shape retention, no oil stain on the surface, no oil off, and the shape before firing was firmly maintained.
In Comparative Example 1, which was excellent in Example 2 in that the shape retention was good and the oil off was small, the shape retention was weak, oil stains on the surface, and oil off occurred.
In Comparative Example 2, there was no shape retention, oil stains on the surface, and oil off, and the shape before firing was not retained.
In Comparative Example 3, there were some oil stains and oil off on the surface, there was no shape retention, and the shape before firing was not retained.

(Example 4)
A chocolate-like food was prepared in the same manner by changing the pregelatinized rice flour of Example 2 to 20 parts instead of 5 parts and sugar to 23 parts. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Example 5)
A chocolate-like food was prepared in the same manner by changing the pregelatinized rice flour of Example 2 to 2.5 parts instead of 5 parts and sugar to 40.5 parts. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Example 6)
A chocolate-like food was prepared in the same manner by changing the pregelatinized rice flour of Example 2 to 30 parts instead of 5 parts and sugar to 13 parts. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 4)
A chocolate-like food was prepared in the same manner by changing the pregelatinized rice flour of Example 2 to 35 parts instead of 5 parts and sugar to 8 parts. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 5)
A chocolate-like food was prepared in the same manner by changing the pregelatinized rice flour of Example 2 to 0.3 parts instead of 5 parts and sugar to 42.7 parts. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.
Table 2 shows the formulations and evaluations of Example 4, Example 5, Example 6, Comparative Example 4, and Comparative Example 5 together with Example 2 for comparison.

(Discussion in Table 2)
Examples 4, 5, and 6 had shape retention, and had no oil stains or oil off on the surface, and kept the shape before firing firmly.
In addition, the good flavor was obtained in Example 4 as in Example 2.
In Comparative Example 4, the shape was retained, there was no oil stain on the surface, no oil off, and the shape before firing was firmly maintained, but the texture was poor and the unique flavor derived from rice flour was produced, and the commercial value was high. It was inferior.
In Comparative Example 5, the shape retention was weak, and oil stains and oil off occurred on the surface.

(Example 7)
Weigh and mix 11.5 parts of whole milk powder, 45.5 parts of sugar, and 5 parts of pregelatinized rice flour (Seishin Enterprise, trade name "Tasty Smooth Rice Milk"), and mix 18 parts of cocoa butter with a mixer (AM30 manufactured by Aikosha Co., Ltd.). ) Was added with stirring. The obtained dough-like dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred together with 20 parts of cocoa butter and 0.3 parts of lecithin in a conching mixer (manufactured by Shinagawa Machinery Works Co., Ltd.) at medium speed while keeping the temperature at 55 ° C. to obtain a chocolate-like food.
After tempering, this chocolate-like food was poured into a plastic mold (20 mm × 30 mm × 20 mm), cooled and solidified at 5 ° C. for 30 minutes, and die-cut to obtain a rectangular parallelepiped chocolate-like food. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Example 8)
Weighed and mixed 5.8 parts of whole milk powder, 41.7 parts of sugar, 5 parts of pregelatinized rice flour (Seishin Enterprise, trade name "Tasty Smooth Rice Milk"), and 7 parts of cocoa butter, and pre-melted cocoa mass (oil content 55%). ) 20 parts were added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-like dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred together with 20.5 parts of cocoa butter and 0.3 parts of lecithin in a conching mixer (manufactured by Shinagawa Machinery Works Co., Ltd.) at medium speed while keeping the temperature at 55 ° C. to obtain a chocolate-like food. ..
After tempering, this chocolate-like food was poured into a plastic mold (20 mm × 30 mm × 20 mm), cooled and solidified at 5 ° C. for 30 minutes, and die-cut to obtain a rectangular parallelepiped chocolate-like food. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 6)
The pregelatinized rice flour of Example 7 was changed to sugar, and a chocolate-like food was prepared in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.

(Comparative Example 7)
The pregelatinized rice flour of Example 8 was changed to sugar, and a chocolate-like food was prepared in the same manner. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape-retaining property that could be stored and distributed at room temperature, was not sticky to the hands, and had a good texture.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate baking resistance.
For comparison, Table 3 shows the formulations and evaluations of Example 7, Example 8, Comparative Example 6, and Comparative Example 7.

(Discussion in Table 3)
In Examples 7 and 8, the shape was retained, the surface was not stained with oil, and there was no oil off, and the shape before firing was firmly maintained.
Comparative Examples 6 and 7 had no shape retention, had oil stains on the surface, and had oil off, and did not retain the shape before firing.

According to the present invention, the chocolate-like food before baking is a chocolate-like food that can be eaten at room temperature like ordinary chocolate, and is baked by a simple method that can be done at home, that is, it contains a rice-derived flour milling material. The chocolate-like food after baking can provide a chocolate-like food having shape retention and less separation of fats and oils.

Claims (4)

Chocolate-like foods with a water content of less than 3% by weight and containing 0.75% by weight to 10% by weight of rice flour or pregelatinized rice flour (however, 300 to 400 parts of cocoa butter, 300 to 350 parts of sugar, 150 to 100% by weight of rice flour). 200 parts, skim milk powder 50-150 parts, whey flour 25-45 parts, soybean soft phospholipid 3-7 parts or less (excluding aspects of nutritional chocolate-like foods). The chocolate-like food according to claim 1, which is for baking. Chocolate-like, characterized by blending rice flour or pregelatinized rice flour prior to roll refining, having a water content of less than 3% by weight and containing 0.75% to 20% by weight of rice flour or pregelatinized rice flour. How to make food. (However, it is characterized by a composition of 300 to 400 parts of cocoa butter, 300 to 350 parts of sugar, 150 to 200 parts of rice flour, 50 to 150 parts of skim milk powder, 25 to 45 parts of whey flour, and 3 to 7 parts of soft phospholipid of soybean. Except for the aspects of nutritional chocolate-like foods). The method for producing a chocolate-like food according to claim 3, which is for baking.