JP7051313B2 - How to make baked chocolate confectionery and baked chocolate confectionery - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Law 1. Website: http: // www. Morinaga. co. jp / public / newsrelease / web / fix / file56944a4d32369. It was released on January 6, 2017 on pdf. 2. 2. From January 10, 2017 to March 14, 2017, the product of this application was sold at Tokyo Station Gransta, etc.

The present invention relates to a baked chocolate confectionery obtained by molding a chocolate dough into a predetermined shape and baking it.

Since the surface of the baked chocolate confectionery is hardened at least, it can be eaten without soiling the fingers and has a characteristic that it is given a unique flavor by baking.

However, there is a problem that the chocolate dough formed during baking tends to drip and it is difficult to make the product shape constant.

For this reason, for example, Patent Document 1 below discloses a method for producing a baked confectionery, which is characterized in that a chocolate dough contains air bubbles, is molded, and is baked to solidify. Then, according to the manufacturing method, it is described that the shape-retaining property at the time of baking is improved by containing air bubbles in the chocolate dough.

On the other hand, in the following Patent Documents 2 and 3, by containing a specific polyglycerin fatty acid ester in the chocolate dough, sagging during baking can be suppressed, and the original soft and smooth texture of chocolate is maintained inside. It is stated that it will be done.

Japanese Unexamined Patent Publication No. 10-210934 Japanese Unexamined Patent Publication No. 2008-206457 Japanese Unexamined Patent Publication No. 2008-206458

However, as in the manufacturing method of Patent Document 1, when the chocolate dough is aerated and baked, the inside is easily heat-denatured and a light texture with a crispy taste can be obtained. There was a problem that the soft texture was poor.

Further, as in Patent Documents 2 and 3, when chocolate contains a polyglycerin fatty acid ester, the blending thereof may affect the flavor.

Therefore, an object of the present invention is to provide a baked chocolate confectionery and a method for producing the baked chocolate confectionery, which suppresses sagging during baking and has a good chocolate original soft texture and flavor.

In order to achieve the above object, the baked chocolate confectionery of the present invention is characterized by containing enzymatically decomposed lecithin in the baked chocolate confectionery which is molded into a predetermined shape and whose surface is at least heat-denatured.

The baked chocolate confectionery of the present invention preferably contains the enzymatically decomposed lecithin in an amount of 0.1 to 1% by mass.

Further, the method for producing a baked chocolate confectionery of the present invention is characterized in that a chocolate dough contains enzymatically decomposed lecithin, is formed into a predetermined shape, and is baked.

In the method for producing baked chocolate confectionery of the present invention, it is preferable to contain the enzymatically decomposed lecithin in an amount of 0.1 to 1% by mass.

According to the present invention, by containing enzymatically decomposed lecithin, it is possible to suppress sagging during firing, and it is possible to obtain a product with little variation in shape after firing. In addition, since it is possible to suppress sagging during baking without containing bubbles, it is easy to maintain the original soft texture of chocolate except for the surface layer that has been heat-denatured by baking. Furthermore, compared to the case of blending polyglycerin fatty acid ester, the effect on the original flavor of chocolate is small.

6 is a chart showing the results of measuring the viscosities of the unbaked chocolate doughs of Examples 1 to 7 prepared in Test Example 1 at 40 ° C., 60 ° C., and 80 ° C. in Test Example 2.

In the present specification, "chocolate" is not limited by the provisions of the rules and regulations, but means all oil and fat processed foods using cocoa butter, cocoa, cocoa butter, cocoa butter substitute fat and the like. For example, pure chocolate, chocolate, quasi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate, etc. are mentioned, and white chocolate containing no cocoa mass or cocoa powder is also included.

Chocolate can be produced from cocoa mass and / or cocoa, sugars, milk powder, emulsifiers, cocoa butter and / or fats and oils, flavors, coloring agents and the like as raw materials according to ordinary chocolate production methods. That is, it can be manufactured by mixing raw materials according to a conventional method, refining the raw materials, and then conching. Further, if necessary, after the conching step, a so-called whipping process of vigorously stirring while heating, cooling, pressurizing, depressurizing or the like may be performed to contain air bubbles. Stirring can be performed using a mixer, an aeration mixer device, or the like.

As a raw material for chocolate, for example, as a sugar, sugar is preferably used. If necessary, other sugars such as trehalose and maltose, sugar alcohols, and the like may be blended. Here, in order to obtain the original soft and smooth texture of chocolate, it is preferable that it does not contain reducing sugar such as lactose. A plurality of sugars may be used in combination.

As a raw material for chocolate, for example, as powdered milk, full-fat milk powder, skim milk powder, or the like can be used. Here, in order to obtain the original soft and smooth texture of chocolate, it is preferable to reduce the content of milk protein as much as possible. A plurality of milk powders may be used in combination.

As a raw material for chocolate, for example, cocoa butter and / or cocoa butter substitute fat is a non-tempering type such as hard butter made from cocoa oil, palm oil, palm kernel oil, and trans-type hard butter containing ellagic acid as a constituent fatty acid. Oils and fats of the above, tempering type oils and fats such as cocoa butter can be used. A plurality of fats and oils may be used in combination.

However, in the present invention, it is necessary to include enzymatically decomposed lecithin in chocolate. As a result, as will be described later, it is possible to suppress sagging during baking of chocolate.

Enzymatically decomposed lecithin is obtained by enzymatically decomposing plant lecithin such as soybean lecithin and egg yolk lecithin with an enzyme such as phospholipase, and is mainly composed of phosphatidic acid and lysolecithin. It can be used in any form such as liquid, paste or powder. The amount of the enzymatically decomposed lecithin is preferably 0.1 to 1% by mass, more preferably 0.3 to 0.6% by mass in the baked chocolate confectionery. If it is less than the above range, the effect of suppressing sagging during baking of chocolate tends not to be exerted, which may not be desirable. Further, if it exceeds the above range, the flavor tends to be impaired, which may not be desirable.

Generally, the enzyme-degraded lecithin is available as an additive preparation for foods, and the content of the above-mentioned enzymatically decomposed lecithin may be calculated from the amount of the enzymatically decomposed lecithin indicated on the preparation.

The method for incorporating the enzymatically decomposed lecithin in the baked chocolate confectionery is not particularly limited, but from the viewpoint of production efficiency, it is preferable to include it in the dough before baking. In that case, the enzymatically decomposed lecithin may be used as a part of the raw material of chocolate, or may be added to the predetermined chocolate after preparation. In order to satisfy the preferable content in the baked chocolate confectionery, the dough before baking is preferably contained in an amount of 0.1 to 1% by mass, more preferably 0.3 to 0.6% by mass. preferable. Further, in order to more effectively suppress the sagging of chocolate during baking, the content of enzymatically decomposed lecithin in the portion of the chocolate dough before baking at least within 1 mm from the outermost surface to which the baking is applied is set as described above. It is preferably in the range.

For chocolate, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha, cocoa nibs, swelling snack foods, biscuit chips, candy chips, as long as the effects of the present invention are not impaired. , Chocolate chips, dried fruits, marshmallows and other ingredients may be included.

The baked chocolate confectionery of the present invention can be obtained by using the above chocolate as a dough, molding it into a predetermined shape, and baking it.

There are no particular restrictions on the molding means, for example, mold molding in which the product is placed in a mold (mold), extrusion molding in which the product is extruded into a predetermined shape from a die of an extruder, and chocolate dough is directly dropped onto a steel belt and solidified. Examples include methods such as steel belt molding. The shape may be arbitrary, but for example, the minimum diameter or the length of the short side of the dough after molding is preferably 0.5 to 5.0 cm, preferably 1.0 to 2.5 cm. Is more preferable. If the size is less than the above range, it tends to be difficult to mold, which may not be desirable. Further, if the size exceeds the above range, there is a tendency that the shape retention property is inevitably lowered due to its own weight, which may not be desirable. Further, in order to maintain a soft and smooth texture inside after baking, the minimum diameter or the length of the short side of the dough after molding is preferably 0.5 cm or more, preferably 1.0 cm or more. Is more preferable.

Further, the baked chocolate confectionery of the present invention is a chocolate material (hereinafter referred to as "the present chocolate material") which satisfies the constitution of the present invention by using the enzymatically decomposed lecithin described above, and other than that. Confectionery materials (hereinafter referred to as "other confectionery materials") may be joined to form a composite confectionery. In this case, examples of other confectionery materials include chocolate materials, cookie materials, jelly materials, and the like that do not satisfy the constitution of the present invention. For example, a chocolate material that does not satisfy the composition of the present invention, such as ganache and aerated chocolate, is placed in the center, covered with the chocolate material, a complex confectionery dough having an inner layer and an outer layer is prepared, and then baked. By doing so, the baked chocolate confectionery of the present invention may be obtained. Even in the case of forming such a complex confectionery, there is no particular limitation on the joining method. For example, a method of sequentially producing a shell with this chocolate material, a center with other confectionery materials, and a bottom with this chocolate material as needed in a mold (mold) by mold molding, an extrusion molding device by extrusion molding. This chocolate material is extruded from the nozzle of Nozzle, the other confectionery material is extruded from the inner nozzle, and other confectionery materials are cut into a predetermined shape by coating molding. Is coated with this chocolate material using an enrober, etc., using a one-shot depositor, after starting the extrusion of this chocolate material from the outer nozzle, extrude other confectionery materials from the inner nozzle, and then from the inner nozzle. After finishing the extrusion of the above, a method of ending the extrusion from the outer nozzle can be further adopted as needed. Of these, production by an extrusion molding apparatus is particularly preferable. According to this, it can be efficiently manufactured and the production cost can be suppressed.

Baking can be performed using an oven, a Schbank burner, a gas burner, a microwave oven, an electric heater (toaster), or the like. In particular, an oven is preferably used. The firing conditions may be appropriately adjusted according to the capabilities and characteristics of the apparatus. In the case of an oven, it is typically 250 to 400 ° C, preferably 250 to 350 ° C for 10 to 60 seconds. After firing, forced cooling may be performed by allowing cooling or blowing air. By baking under such conditions, for example, the surface layer made of chocolate is heat-modified by baking to the extent that it is not sticky when held by hand, and has a texture of appropriate hardness, while the inside has an appropriate hardness. It is possible to obtain a baked chocolate confectionery having a soft and smooth melting in the mouth and maintaining a better chocolate flavor.

As described above, the present invention provides a baked chocolate confectionery in which sagging during baking of chocolate is suppressed. Further, the present invention provides a method for producing a baked chocolate confectionery in which sagging during baking of chocolate is suppressed. Of course, conventionally known configurations may be combined as long as the effects of the present invention are not impaired.

Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention at all.

<Test Example 1>
As shown in Table 1, as a basic composition, 5 parts by mass of cocoa mass, 10 parts by mass of cocoa powder, 30 parts by mass of sugar, 10 parts by mass of whole powdered milk, 10 parts by mass of defatted powdered milk, and vegetable origin. 35 parts by mass of fats and oils and 0.3 parts by mass of lecithin are blended, and enzymatically decomposed lecithin (trade name "San lecithin A-1", manufactured by Taiyo Kagaku Co., Ltd.) is further blended in an amount of 0 mass. Parts, 0.05 parts by mass, 0.1 parts by mass, 0.3 parts by mass, 0.6 parts by mass, 1.0 part by mass, or 1.2 parts by mass were added in different amounts and mixed. After mixing, the chocolate dough was further prepared by undergoing each step of refining and conching according to a conventional method.

This chocolate dough was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then taken out from the mold and placed in an oven and baked at 200 ° C. for 5 minutes to produce baked chocolate confectionery.

The shape of the obtained baked chocolate confectionery was compared with the molded shape before baking, and the degree of sagging was evaluated by 14 panelists. In addition, the flavor of the baked chocolate confectionery was evaluated by 14 panelists. The results are shown in Table 2. Regarding "process aptitude (baking sagging)" in Table 2, ◎ indicates that sagging is sufficiently suppressed, ○ indicates that sagging is suppressed, and △ indicates that sagging occurs slightly. , X indicates that sagging is remarkably occurring, and is expressed by the average of all panelists. Regarding the "flavor" in Table 2, ◎ indicates that the flavor is very good, ○ indicates that the flavor is good, and △ indicates that the flavor is slightly bad, which is the average of all panelists. ..

As a result, as shown in Table 2, the sagging during firing was suppressed by blending the enzymatically decomposed lecithin. The effect was observed in Example 2 in which 0.05 parts by mass was added to 100.3 parts by mass of the basic composition of chocolate, and in Example 3 in which 0.1 parts by mass was added, a more remarkable effect of suppressing sagging was observed. In Examples 4 to 7 in which 0.3 parts by mass or more was added, an even more remarkable effect of suppressing sagging was observed. However, in Example 7 in which 1.2 parts by mass of enzymatically decomposed lecithin was added, the flavor tended to be slightly deteriorated.

<Test Example 2>
The viscosities of the unbaked chocolate doughs of Examples 1 to 7 prepared in Test Example 1 were measured at 40 ° C., 60 ° C., and 80 ° C. The viscosity was measured using a viscometer (BROOKFIELD VISCOMETER MODEL HAT). The results are shown in Table 3 and FIG.

As shown in Table 3 and FIG. 1, the addition of enzymatically decomposed lecithin significantly promoted the increase in viscosity with the rise of the chocolate dough. Therefore, it was considered that the effect of suppressing the sagging during firing by the addition of enzymatically decomposed lecithin was partly due to the increase in viscosity with the increase in viscosity.

<Test Example 3>
A baked chocolate confectionery was obtained in the same manner as in Test Example 1 except that 0.2 parts by mass of enzymatically decomposed lecithin was added to the basic composition of chocolate used in Test Example 1, and this was designated as Example 1. Further, a polyglycerin fatty acid ester (trade name "MM-750", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added in place of the enzymatically decomposed lecithin to obtain a baked chocolate confectionery in the same manner, which was designated as Comparative Example 1. ..

When the shape of the obtained baked chocolate confectionery was compared with the molded shape before baking and the degree of sagging was evaluated in the same manner as in Test Example 1, both Example 1 and Comparative Example 1 were evaluated as "◎". Got

In addition, 20 panelists performed a comparative sensory evaluation of which is preferable as a confectionery.

The results are shown in Table 5.

As a result, among the 20 panelists, the number of panelists who evaluated that the baked chocolate confectionery using enzymatically decomposed lecithin was preferable to the baked chocolate confectionery using polyglycerin fatty acid ester was larger. Therefore, it was clarified that the enzymatically decomposed lecithin has less influence on the original flavor of chocolate than the polyglycerin fatty acid ester.

Claims (2)

A baked chocolate confectionery that is molded into a predetermined shape and whose surface is heat-modified at least, is characterized by containing 0.1 to 1% by mass of the lysolecithin, which is a powdered lysolecithin material derived from soybeans. .. A method for producing a baked chocolate confectionery, which comprises containing 0.1 to 1% by mass of the powdered lysolecithin material derived from soybeans in a chocolate dough, forming it into a predetermined shape, and baking it.

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