JPH0211220B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a thiokolate for baked confectionery and a method of using the same. More specifically, Chiyocolate for baked confectionery has shape retention properties without flowing or scattering when baked, and remains soft even after baking (room-temperature plasticity), and it can be used to make dough into dough. The present invention provides a method for firing in the same state. (Prior art) There are many types of thiyocolate, and there are various types depending on the intended use. In general, the types of fats and oils are roughly classified according to their properties and content, milk solids content, etc. For example, in the case of solid thiokolate called mold, even if the fat content is high, it rarely exceeds 37% by weight (generally 32% to 32% by weight). (35% by weight), the property of thiyocholate is also solid at room temperature. In contrast, thiyocolate, which is said to be used for coatings, has a higher oil and fat content than the former, and there are various types of thiyocolate depending on the purpose (for example, thiyocolate for frozen desserts that is fluid at room temperature and solid at frozen temperature). However, even if these thiokolates are used, they may flow or scatter and lose their shape after baking (usually at 150 to 200℃), or they may lose weight or become hard after baking (due to loss of sugar and protein components). It is assumed that this is due to solidification) and is inappropriate. Chiyocolate chips are conventionally known as Chiyocolate chips for baked confectionery. This is mixed into the raw material dough for cookies, biscuits, etc. and baked. In general, the oil content is usually kept low to about 33 to 28% by weight, with the main focus on moldability of chips, and it is also known that chips are hard at room temperature before and after firing. In addition, JP-A No. 58-60944 discloses a sintering temperature resistant thiocolate containing 0.1 to 0.7% by weight of sucrose fatty acid ester having an HLB of 10 or more. However, according to the example, the oil content is 33.75% by weight, which is within the oil content range of molded thiyocolate, which is lower than that of the thiyocolate of the present invention, and the method of use is also conventional as solid (not plastic) thiyocolate chips. The Chiyokolate used in this study is
They differ in their composition and in the manner of use. (Purpose) The inventors of the present invention have developed a product that has excellent spreadability and filling properties when used in a plastic state for baked confectionery dough, etc., and does not flow or scatter even when baked.
The aim was to create a Chiyokolate that satisfies the above conditions, does not scale (fine) after firing, has shape retention, and is soft at room temperature. Furthermore, by using this Chiyocolate, compared to conventional hard solid forms such as chips and rods, by using it in a plastic state, it can be used in new and difficult ways such as coating or filling dough. The purpose of this study was to develop a method for easily manufacturing Chiyocolate-filled baked confectionery in a variety of shapes. (Progress) As a result of intensive research in order to achieve the above object, the present inventors have found that the amount of oil and fat that is soft at room temperature in Chiyocolate is higher than that in general molded Chiyocolate.
It is necessary to use 34 to 42% by weight, sugar must be used as the sugar content, and hydrophilic emulsifier (HLB10
The present invention has been completed based on the knowledge that the desired thiocolate can be obtained by using 0.2% by weight or more of the above (preferably) and satisfying the above conditions. Furthermore, if the thiyocolate of the present invention is used, it can be applied to dough in a plastic state, filled, etc., and then molded and baked. The present invention was completed based on the knowledge that baked confectionery can be obtained in various forms. (Constitution) The present invention contains (1) sugar 20 to 66% by weight, HLB value of 10
Chiyocolate for baked confectionery that is plastic at room temperature and contains 0.2 to 1% by weight of the above polyglycerin fatty acid ester, 34 to 42% by weight of room temperature plastic oil, and (2) polyglycerin fatty acid ester that contains 20 to 66% sugar and an HLB value of 10 or more. 0.2-1% by weight, room temperature plastic oil 34-42
% by weight of room-temperature plastic tyokolate for baked confectionery is used in a dough in a plastic state and baked. In the present invention, known sugars can be used. Lactose, fructose, glucose other than sugar,
When the amount of lactose, maltose, powdered candy, etc. used is large (for example, 22% or more in the thiyocolate), the thiyocolate tends to become hard after baking. ) is not desirable. On the other hand,
Sugar is involved in the melting point and viscosity of thiocollate during baking, and its melting point is as high as about 180°C, making it suitable for its excellent crystal stability. Further, the amount of sugar is suitably 20 to 66% by weight, preferably 30 to 60% by weight. 20
If the amount is less than 66% by weight, the thiokolate may flow during firing, or conversely, the thiokolate may become hard after firing, which is undesirable. In addition, although milk solids are usually used in thiyocolate, in the present invention, among the known milk powders such as whole milk powder, skim milk powder, and modified milk powder, those containing a large amount of lactose such as skim milk powder are used in a smaller amount. There may be restrictions. In the present invention, a hydrophilic emulsifier having an HLB value of 10 or more is suitable as the emulsifier; for example, a polyglycerol fatty acid ester can be used, or a combination of a polyglycerol fatty acid ester and a sugar ester can be used. If the HLB value is less than 10, the effect is not significant and it is not appropriate. As the sugar ester, any known one can be used as long as it has an HLB value of 10 or more. In addition, examples of polyglycerol fatty acid esters include tetraglycerol monolaurate, hexaglycerol monostearate, hexaglycerol sesquistearate, and hexaglycerol monolaurate.
Monooleate, hexaglycerol monolaurate, decaglycerol monostearate (usually a paste containing 60% water), decaglycerol monostearate
Monooleate, decaglycerol monolaurate, etc. can be used. The amount used can be 0.2 to 1% by weight,
Preferably, 0.3 to 0.7% by weight is appropriate. If it is less than 0.2% by weight, the effect will be small, and if it exceeds 1% by weight, the emulsifier will have a strong taste, which is not preferable. In the present invention, fats and oils are preferably fats and oils having plasticity. Although it is difficult to express plasticity numerically, for example, if it is expressed using SCI (Solid Fat Index), it can be expressed as 10 to 75 (preferably 10 to 60), 20 at 10℃.
5-70 (preferably 5-55) at ℃, 3-40 at 30℃
(preferably 3 to 25), a relatively wide range of plastic fats and oils can be used. The plastic fat may be either a tempering fat or a non-tempering fat. For example, when using cacao butter or a known cacao butter substitute, since these alone do not have plasticity, they can be used as plastic fats and oils by combining them with other low-melting point fats or fats and medium-melting point fats. In addition, one type or a combination of two or more types of known edible fats and oils or these hardened/fractionated fats and oils can be used as a plastic fat and oil. By using such plastic fats and oils, during work (when manufacturing baked goods, etc.)
It is possible to obtain a thiyocolate which not only has good spreadability and fillability and is excellent in workability, but also remains soft (plastic at room temperature) even after firing. It is appropriate to add the oil or fat so that the oil content in the thiokolate is 34 to 42% by weight, preferably 35 to 41% by weight. If it is less than 34% by weight, it is not preferable because the tyokolate may become avatar-like, cracked, or become hard after firing. If it exceeds 42% by weight, it is not preferable because the tyokolate may flow, although it depends on the firing temperature. In addition, if desired, for example, so-called white chiyocolate that does not contain cocoa or cacao mass, etc., so-called color chiyocolate that contains coloring agents such as strawberries (natural or synthetic), nuts such as almonds and yellow powder, and seeds. The appearance of thiyocolate can be freely changed by adding food additives such as or other flavoring agents. Moreover, the thiokolate for baked confectionery can be obtained by rolling (refining) raw materials and subjecting them to conching treatment (refining), etc., in the same manner as in the production of ordinary thiokolate. The thus obtained thiokolate for baked confectionery can be used in a dough in a plastic state and baked. Dough includes, of course, things whose main ingredient is wheat flour, such as kutsky, biscuits, pies, and bread.
Furthermore, a wide variety of well-known doughs for baking can be used, including starches and sugars such as candy and candy. In the form of use in a plastic state, for example, it can be applied to a dough, rolled or filled if necessary, and manufactured (molded) into the shapes illustrated in FIGS. 1 to 7 of the accompanying drawings.・Firing)
can do. However, the figure is an example, and baked confectionery of various shapes can be obtained by devising the molding process. In addition to the above-mentioned heterogeneous usage with dough, it is also possible to use homogeneous usage with plastic fats and oils such as margarine. Moreover, as a further method, it can be processed mechanically, for example, using a wrapping machine or the like. This makes it possible to provide so-called mechanical resistance, which has traditionally been considered difficult for Chiyocolate, and the shapes shown in Figures 3 to 7 of the attached drawings, which were traditionally considered mechanically difficult, can be made to withstand mechanical resistance. This made it possible to continuously produce baked confectionery with chiyocolate. Further, the thus obtained dough for baked confectionery with chiyokolate is provided to consumers in the form of frozen dough, for example, and the consumer can easily obtain baked confectionery with chiyokolate by simply cutting it into a desired shape and baking it. Can be done.
This is something that has been difficult with conventional chiyocolates. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 (Study of sugar) (Preparation method of thiocholate) Lecithin was added to the raw materials of the composition in Table 1 by a conventional method.
0.1% was added, thoroughly mixed using a mixer, pulverized by rolling, conched at 50°C for 2 hours, solidified at 5°C for 2 hours, and stored at 17°C.

【table】

[Table] (Preparation of kutsky) Table-2 Light flour 100 Commercially available margarine 50 Sugar 40 Egg 20 Baking powder 1 Baking soda 0.3 Prepare kutsky dough using the formula shown in Table 2 in a conventional manner, cool it in the refrigerator, roll it out to a thickness of about 4 mm using a sitter, put the above chiyocolate on it, fold it twice while the chiyocolate is in a plastic state, and fold the resulting dough on the sides. It was cut to about 7mm thick. This was placed in an oven and baked for 15 minutes at an upper temperature of 220°C. Even when No. 1 and No. 2 are co-fired, they do not flow or scatter, and even after baking, they do not lose weight (thin) and exhibit the same morphology as before baking, and have a soft chiyocolate texture. It was good and warm. The shape before and after firing is schematically shown in Figure 1 of the attached drawings. Comparative Example 1 (Comparison of sugars) In the same manner as in Example 1, tyokolate was prepared according to the formulation shown in Table 3 below, and kutsky was prepared.

【table】

[Table]

Claims (1)

[Scope of Claims] 1. Chiyocolate for baked confectionery that is plastic at room temperature and contains 20 to 66% by weight of sugar, 0.2 to 1% by weight of polyglycerin fatty acid ester having an HLB value of 10 or more, and 34 to 42% by weight of room temperature plastic oil or fat. 2 The SFI (Solid Fat Index) of oil and fat is 10 at 10℃.
75, 5 to 70 at 20°C, and 3 to 40 at 30°C. 3. A method of baking using thiokolate for baked confectionery, which is plastic at room temperature and contains 20 to 66% by weight of sugar, 0.2 to 1% by weight of polyglycerin fatty acid ester with an HLB value of 10 or more, and 34 to 42% by weight of room temperature plastic oil or fat, in a dough in a plastic state. . 4. The method according to claim 3, wherein the embodiment used in a plastic state is applied. 5. The method according to claim 3, wherein the embodiment used in a plastic state is filled. 6 The mode of using and firing in a plastic state is shown in attached drawing No. 1.
7. The method according to claim 3, which is produced in a conventional manner according to any one of FIGS.