JPH0142661B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Technical Field) The present invention relates to a method for preventing cracks in coated thiyocolates that tend to occur when food products are coated with thiokolate. (Background of the Invention) Conventionally, various thiokolate-coated confections, which are Western confectionery such as cakes coated with thiokolate, have been commercially available. The thiyocolates used to coat these sweets are generally variously referred to as covering thiyocolate, coating thiyocolate, enrobing thiyocolate, or thiyocolate for western raw materials. There are white thioyokolates that do not. The oils and fats used in these thiocholates are rarely tempering type oils, such as cacao butter or similar cacao substitute fats, which require tempering treatment when coating the thiocholate, and non-tempering type oils, such as margarine. Alternatively, oils and fats with a wide range of plasticity used for shortening and the like have been used exclusively. Therefore, it is undesirable to use a large amount of cacao mass containing about 50% of tempered cacao fat in these thiocholates, as it may cause blooming or graining, and cocoa powder made by defatting the cacao mass is usually used. It was a chiyokolate with a strong cocoa flavor. However, with the recent trend toward higher quality products, there has been a strong desire for a coated thiokolate containing a large amount of cacao mass and/or cacao butter, which is rich in cacao aroma and taste, even if it requires tempering treatment. (Problems to be Solved by the Present Invention and Means for Solving the Problems) By the way, thiyocolate-coated confectionery is usually made by simply coating the surface of the confectionery with melted thiyocolate using an appropriate method, but when tempering type thiyocolate is used, In particular, when the coated confectionery is a baked confectionery with a low fat content, such as wafers, campan, hard biscuits, etc., which does not contain fat or fat, or contains a small amount of fat, significant cracks may occur on the surface of the coated chocolate. It has the following drawback. As a result of intensive research aimed at solving the above drawbacks, the present inventors have found that if liquid oil is sprayed on the surface of the food to be coated in advance, no cracks will occur on the surface of the coated thiokolate. The present invention has been completed based on the above findings, and is characterized in that when food is coated with thiocolate, the surface of the food is first coated with oil and then coated with thiocolate, thereby preventing cracking of coated thiocolate. It is the law. The present invention will be explained in detail below. First, the surface of the target food is coated with oil or fat. It seems best to use so-called liquid oils that are liquid at room temperature, such as salad oil, but they can also be obtained by fractionating fats that are raw materials for hard butter, such as palm oil and shea butter. A low melting point portion having a melting point of about 10 to 24° C. or a medium melting point portion thereof that can be used as a cacao substitute fat may be used. However, the high melting point portion obtained by such fractionation treatment is undesirable because its melting point is too high, and oils and fats whose melting point is approximately 35° C. or lower and as low as possible seem to be preferable. The undercoating method may be by using a brush or by spraying, in short, the surface of the food to be coated with thiokolate may be coated. Next, a tempered thiokolate compound is coated on top of it. From the viewpoint of flavor, it is most preferable to use so-called pure thiocolate, which is composed entirely of cacao butter as the fat and oil component.
For example, processing obtained by selectively transesterifying any position of triglyceride using shea butter, palm oil, salcido butter, iritzpe butter, kokum butter, Molar butter, mango kernel oil, or their fractionated oils or enzymes. It is also possible to use thiocholates, which are mixed with conventionally known tempering-type cocoa substitute fats such as fats and oils or synthetic oils, and these cocoa substitute fats have characteristics such as melting point and solid fat content index (SFI) curve. It is a substitute fat with excellent melting properties that is very similar to that of cacao butter, and because it has compatibility with cacao butter, it is possible to substitute a so-called amount for cacao butter. The food may be coated with these thiocolates by any conventionally known method, such as by coating the food over the food or by dipping it in the thiocollate. In the present invention, the target food contains substantially no oil or fat, or even if it contains a small amount,
For example, it is particularly effective for foods with a low oil and fat content, which contains about 5 to 10% of the total amount of raw materials.
Foods that are substantially free of fats and oils include flour, sugar, milk powder, egg yolks, baking powder,
Examples include wafers made from salt, flavorings, and the like. Of course, there are different types of these foods, and some of them contain low fat and oil content and contain small amounts of margarine or toning. In addition, foods that contain small amounts of fats and oils include flour, sugar, vegetable starch, sesame, salt, calcium, lactose,
Examples include campan made from yeast, etc., and hard biscuits made from flour, sugar, milk, starch, skimming, invert sugar, whole milk powder, leavening agents, salt, flavorings, etc., as well as various other types of senbei or senbei. Examples include corn puffs. In this way, foods coated with thiyocolate can be made as is or by cooling as appropriate to solidify the thiyocolate. The present invention has solved the problem of severe cracking when coating similar materials. Examples are given below to further clarify the effects of the present invention. Example 1 Commercially available wafer (length 9.2 cm, width 1.4 cm, thickness 1
cm), 0.36g per wafer
After spray-coating the wafer with salad oil, tempered fluid milk tyokolate at about 33° C. was applied thereon to coat the entire wafer with thiyocolate. The amount of tyokolate coated was 2.04 g per wafer. After that, when it was left at about 20℃ for 25 days, no cracks appeared at all. On the other hand, for comparison, wafers that were not spray-coated with salad oil but coated with milk thiokolate in the same manner developed cracks toward the rear end after 24 hours. In addition, when left for 8 days, significant cracking occurred throughout the coated thiokolate. The milk thiokolate used here had the following formulation (expressed in parts by weight) and was manufactured according to a conventional method. Cocoa mass 13 Lecithin 0.5 Whole milk powder 22 Flavoring 0.05 Sugar 42 Vanillin 0.05 Cocoa butter 23 Examples 2 to 5 The same wafer used in Example 1 with a melting point of 22°C
and commercially available hard butter (manufactured by Fuji Oil Co., Ltd.,
50 pieces each were spray-coated with Melano New SS-7 (melting point 32.5℃), and 25 pieces of each were coated with milk chocolate, and the other half were coated with couverture milk, respectively. The same amount was applied to cover. After that, about 20℃
After being left for 25 days, none of them developed any cracks. On the other hand, for comparison, the one that was not spray-coated with oil and fat but coated with milk thiokolate had already cracked all over after 24 hours. Similarly, the wafer coated with couverture milk cracked entirely after 24 hours, and after 8 days, the wafer was warped and the cross section of the couverture was also cracked. The milk tiyocholate and couverture milk used here had the following formulation (expressed in parts by weight) and were manufactured according to a conventional method.

【table】

[Table] Examples 6 to 8 Commercially available hard biscuits were spray-coated with salad oil, palm oil medium melting point fraction, and hard butter used in Examples 1 to 5, respectively, and then milk chocolate used in Examples 2 to 5 was applied. coated with. The amount of tyokolate coated was 11.6 g per biscuit. After that, about 20℃
When left for 25 days, none of them developed any cracks after 25 days. On the other hand, those that were not coated with oil or fat had cracks on the sides of the tyokolate after being left for 8 days.

Claims (1)

[Scope of Claims] 1. A method for preventing cracking of coated thiocolates, which comprises, when coating foods with thiocolates, first coats the surface of the food with an oil or fat and then coats the food with the thiocolates. 2. The prevention method according to claim 1, wherein the food to be coated is baked confectionery with a low fat and oil content, such as wafers, campane, and hard biscuits.