JPH0369254B2 - - Google Patents
Info
- Publication number
- JPH0369254B2 JPH0369254B2 JP60281687A JP28168785A JPH0369254B2 JP H0369254 B2 JPH0369254 B2 JP H0369254B2 JP 60281687 A JP60281687 A JP 60281687A JP 28168785 A JP28168785 A JP 28168785A JP H0369254 B2 JPH0369254 B2 JP H0369254B2
- Authority
- JP
- Japan
- Prior art keywords
- thiokolate
- mass
- dough
- parts
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 claims description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 15
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 10
- 239000008101 lactose Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000013861 fat-free Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 description 11
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 8
- 235000014121 butter Nutrition 0.000 description 8
- 235000001046 cacaotero Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229940067606 lecithin Drugs 0.000 description 5
- 235000010445 lecithin Nutrition 0.000 description 5
- 239000000787 lecithin Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000005496 tempering Methods 0.000 description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 4
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 4
- 235000012141 vanillin Nutrition 0.000 description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007712 rapid solidification Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、焼菓子の製造法に関し、詳しくはミ
ルクチヨコレートを除くチヨコレート塊を焼菓子
生地中に分散させた後焼成してもチヨコレート塊
の組織及び原形が焼成菓子生地中に略元の状態で
残存し得る焼菓子を製造する方法に関する。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for producing baked confectionery, and more specifically, the present invention relates to a method for producing baked confectionery, and more specifically, a method for producing baked confectionery, in which the mass of chiyocolate, excluding milk chiyocolate, is dispersed in baked confectionery dough and then baked. The present invention relates to a method for producing a baked confectionery whose structure and original shape can remain substantially in their original state in the baked confectionery dough.
(従来の技術)
従来、チヨコレートはその儘を食する代表的な
ものとして板チヨコレート(油脂含量約29〜37重
量%)が挙げられるが、かかるチヨコレートは大
別して全脂粉乳等の乳成分を約20重量%程度配合
したミルクチヨコレートとこれらの乳成分を配合
しないダークチヨコレートとがある。これらのチ
ヨコレートをクツキー生地中に分散させ常法通り
クツキーを焼成すると、ミルクチヨコレートを使
用した場合は、略目的どおりのチヨコレート塊が
分散したクツキーが得られるが、ダークチヨコレ
ートを使用した場合は、チヨコレート塊が焼成中
に融解してしまう。従つて、ミルクチヨコレート
を使用すればよいのであるが、菓子の種類によつ
てはミルクの風味が悪影響を及ぼし、その菓子本
来の風味を損なうという欠点があり、ミルクチヨ
コレートは使用できないという場合がある。(Prior art) Traditionally, thiyocolate is typically eaten as it is, such as plate thiyocolate (oil content approximately 29 to 37% by weight). There are milk tiyocolate, which contains about 20% by weight, and dark thiyocolate, which does not contain these milk ingredients. When these chiyocolates are dispersed in the kutsky dough and the kutskies are baked in the usual manner, when milk chiyocolate is used, a kutsky with chiyocolate chunks dispersed as desired is obtained, but when dark chiyocolate is used, chiyocolate The lumps melt during baking. Therefore, milk tiyocolate can be used, but depending on the type of confectionery, the flavor of milk may have an adverse effect and impair the original flavor of the confectionery, so milk thiyocolate cannot be used in some cases. .
(発明が解決しようとする課題)
本発明は、ミルクチヨコレートを除くチヨコレ
ート塊をクツキー生地中に分散させた後これを焼
成しても、殆ど融解したり流出吸収されたりする
ことなく、焼成菓子生地中に組織及び原形を保持
し得る焼菓子の製造法を提供することを目的とす
るものである。(Problems to be Solved by the Invention) The present invention provides a method for dispersing a lump of tiyocolate other than milk tiyocolate in a kutsky dough and then baking it, without causing almost any melting or outflow and absorption. The object of the present invention is to provide a method for producing baked confectionery that can retain its structure and original shape.
(課題を解決するための手段)
本発明者は、油脂含量が29〜37重量%と高くミ
ルクを含まないダークチヨコレートの塊をクツキ
ー生地中に分散させた焼成菓子を製造すべく鋭意
研究した結果、乳糖及び又は麦芽糖を使用したダ
ークチヨコレート塊を使用することにより、焼成
菓子生地中に該チヨコレート塊の原形を留めた状
態で混在させ得るという知見を得、本発明を完成
するに到つた。(Means for Solving the Problems) The present inventor has conducted intensive research to produce a baked confectionery in which lumps of dark chiyocollate, which has a high oil and fat content of 29 to 37% by weight and does not contain milk, are dispersed in kutsky dough. The present invention was completed based on the finding that by using a dark thiokolate lump containing lactose and/or maltose, the thiokolate lump can be mixed in baked confectionery dough while retaining its original shape.
即ち本発明は、乳糖及び又は麦芽糖を使用し
た、ミルクチヨコレートを除くチヨコレート塊を
焼菓子生地中に添加分散させた後焼成することを
特徴とする、焼菓子の製造法、である。 That is, the present invention is a method for producing baked confectionery, which uses lactose and/or maltose and is characterized by adding and dispersing a mass of thiyocholate excluding milk thiokolate into baked confectionery dough and then baking.
以下、本発明について詳述する。 The present invention will be explained in detail below.
本発明においては、チヨコレート生地中に乳糖
及び又は麦芽糖を使用するが、特に麦芽糖(純度
約85%以上)を使用するのが優れた効果が得られ
るので好ましい。これらの糖類はチヨコレート生
地中の非脂肪固形分に対し8〜20重量%使用する
のが有効あり、下限未満では効果が少なく、また
上限を越えるとチヨコレート本来の風味を損なう
と共に焼成後のチヨコレート塊が硬くなる傾向に
あり好ましくない。 In the present invention, lactose and/or maltose are used in the tyokolate dough, and it is particularly preferable to use maltose (purity of about 85% or more) because excellent effects can be obtained. It is effective to use these saccharides in an amount of 8 to 20% by weight based on the non-fat solid content in the tiyocolate dough; below the lower limit, the effect will be small, and if it exceeds the upper limit, the original flavor of the tiyocolate will be impaired and the tiyocolate mass will be reduced after baking. tends to become hard, which is undesirable.
チヨコレート塊の油脂分は29〜37重量%が適当
であり、下限未満ではチヨコレート自体製造し難
い上に焼成後チヨコレート塊が硬くなり角ができ
るため食し難く、また上限を越えると焼成したと
きチヨコレートが融解する傾向にあるので、上記
範囲が適当である。 The appropriate fat and oil content for the thiyocolate chunks is 29 to 37% by weight; if it is less than the lower limit, it is difficult to produce the thiyocolate itself, and the thiyocolate chunks become hard and form corners after baking, making them difficult to eat. Since it tends to melt, the above range is appropriate.
また、チヨコレート塊の形状は任意であつて、
例えばチツプ状、棒状、ペレツト状、薄片状、碁
石状の何れでもよいが、殊更形状を揃えることな
く、個々の重量は略一定であつて種々の形状を呈
した塊の混合物(業界では、チヤンクと呼称する
場合がある)である方が、無造作にチヨコレート
塊が分散しているという点で興味深いものであ
る。このようなチヨコレート塊を製造する方法と
しては、冷却固化したチヨコレートを適当な手段
で粗砕し、篩分けして一定の大きさのものを収集
すればよい。 In addition, the shape of the thiyocolate lump is arbitrary,
For example, it may be in the shape of chips, rods, pellets, flakes, or go stones, but it is a mixture of lumps with approximately constant individual weights and various shapes (in the industry, chunks are called chunks). ) is more interesting in that it has chunks of tyokolate scattered casually. As a method for producing such a thiokolate lump, the cooled and solidified thiokolate may be coarsely crushed by an appropriate means, and pieces of a certain size may be collected by sieving.
また、チヨコレート塊の重量は焼菓子の種類に
よつて適宜決定すればよいが、大体2〜10g程度
の範囲内で選択すればよく、余りに大きな塊では
クツキーとチヨコレートとの食感が口中で別離し
て感じられるので、上記重量程度が適当である。
例えばクツキー一個の生地重量が20g程度のもの
であれば、チヨコレート塊一個の重量は約5g程
度のものを使用するのが適当である。 In addition, the weight of the chiyocolate chunks can be determined appropriately depending on the type of baked confectionery, but it should be selected within the range of about 2 to 10 g. If the mass is too large, the texture of the kutsky and the chiyocolate will separate in the mouth. Therefore, the above weight is appropriate.
For example, if the dough weight of one kutsky is about 20 g, it is appropriate to use one dough weight of about 5 g.
このようなチヨコレート塊を製造するには、従
来のチヨコレート製造法に準ずればよく、例えば
カカオ脂又はこれに類するテンパリング型のハー
ドバターを使用したチヨコレートの場合は、該糖
類の所定量を添加したチヨコレート原材料の混合
物をロール掛け、コンチング及びテンパリング処
理した後急冷固化することにより、またノーテン
パー型のハードバターを使用したチヨコレートの
場合では、同様に糖類の所定量を添加したチヨコ
レート原材料の混合物をロール掛け、コンチング
した後テンパリング処理することなく、急冷固化
することによつて容易に得られる。 To produce such a mass of thiocolate, it is sufficient to follow the conventional thiocolate manufacturing method. For example, in the case of thiocolate using cacao butter or similar tempered hard butter, a predetermined amount of the saccharide is added. By rolling a mixture of thiyocolate raw materials, conching and tempering, and then rapidly cooling and solidifying, or in the case of thiyocolate using untempered hard butter, rolling a mixture of thiyocolate raw materials to which a predetermined amount of sugar has been added. , can be easily obtained by rapid solidification without tempering after conching.
本発明においては、チヨコレート塊が通常のダ
ークチヨコレートの他に種々の色彩を呈したカラ
ーチヨコレート塊であつてもよく、例えばオレン
ジ、レモン、苺等の果実類或いはヘーゼルナツ
ツ、ピーナツツ、アーモンド等のナツツ類ペース
ト等を配合して得られる、種々の色調及び風味を
有するチヨコレート塊が生地中に混在したクツキ
ーは美観を呈し、風味とあいまつて一段と食欲を
そそるものである。 In the present invention, the chiyocolate mass may be a colored chiyocolate mass exhibiting various colors in addition to the usual dark chiyocolate mass, such as fruits such as oranges, lemons, and strawberries, or nuts such as hazelnuts, peanuts, and almonds. Kutki, which is obtained by blending paste and the like and has a mix of tiyocolate lumps with various colors and flavors in the dough, has a beautiful appearance and, together with the flavor, is even more appetizing.
このようなチヨコレート塊が分散したクツキー
を製造するには、常法の原材料配合によつて得ら
れるクツキー生地中に該チヨコレート塊を適当量
練り込み分散させ、しかる後更に常法に従つて、
例えば150〜170℃、5〜15分間焼成することによ
り、製造することができる。 In order to produce kutsky in which such tiyocolate lumps are dispersed, an appropriate amount of the tiyokolate lumps is kneaded and dispersed into kutsky dough obtained by mixing raw materials in a conventional manner, and then further according to a conventional method,
For example, it can be produced by baking at 150 to 170°C for 5 to 15 minutes.
なお、本発明においてチヨコレートとは、法規
上の制約を受けるものではなく、カカオ脂以外の
他のハードバターを使用した一切のチヨコレート
類及び油脂加工食品を包含するものである。 In the present invention, thiocolate is not subject to any legal restrictions, and includes all thiokolates and fat-processed foods using hard butters other than cacao butter.
(効果)
以上の如く、チヨコレート生地中に乳糖及び又
は麦芽糖を使用することにより、該チヨコレート
塊をクツキー生地中に分散させて焼成してもチヨ
コレート塊が融解することなく、且つ組織及び形
状を略元の状態で保持し得るという効果が得られ
るのであり、本発明によりミルクチヨコレートを
除くチヨコレート塊をクツキー生地に分散させた
後焼成して、該チヨコレート塊の組織及び原形が
殆ど元の状態で生地中に混在した焼菓子を製造す
ることが可能となつたのである。(Effects) As described above, by using lactose and/or maltose in the tyokolate dough, even if the thiokolate lumps are dispersed in the kutsky dough and baked, the thiokolate lumps do not melt and the structure and shape can be reduced. According to the present invention, by dispersing the tiyocolate lumps excluding milk tiyocolate into the kutsky dough and then baking it, the structure and original shape of the tiyocolate lumps can be maintained in almost the original state. It became possible to produce baked confectionery with mixed ingredients inside.
なお、本発明においては風味を阻害しない程度
に全脂及び又は脱脂粉乳を少量添加してもよい。 In the present invention, a small amount of whole fat and/or skim milk powder may be added to the extent that the flavor is not impaired.
(実施例)
以下に、実施例及び比較例を例示して本発明の
効果をより一層明確にするが、これは例示であつ
て本発明の精神がかがる例示によつて限定される
ものでないことは言うまでもない。なお、以下に
示す部は重量基準を意味する。(Examples) Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is limited by the examples. Needless to say, it is not. Note that the parts shown below are based on weight.
製造例 1
カカオマス40.5部、ココア5部、乳糖7部、麦
芽糖(純度約95%)5部、砂糖34部、カカオ脂
8.5部、レシチン0.5部、バニリン適量を常法どお
りロール掛け、コンチング、テンパリング処理し
た後、急冷固化して得たチヨコレートを適宜粗砕
し篩分けして一個の重量が約5gで油脂含量32重
量%、非脂肪固形分に対する乳糖及び麦芽糖17.6
重量%のチヨコレート塊を得た。このチヨコレー
ト塊を使用し、以下のようにしてクツキーを製造
した。即ち、薄力粉100部、マーガリン67部、砂
糖33部、卵15部を混合し、シユガーバツター法に
より調製して得た生地130gに対し、上記で得た
チヨコレート塊70gをコートミキサーにて約10秒
間ミツクスして、チヨコレート塊を含むクツキー
生地を調製した後、約30gに小分けし、160℃10
分間焼成して、チヨコレート塊が分散しているク
ツキーを得た。このクツキー中に分散しているチ
ヨコレート塊は、焼成後20分間以内で固化してい
て、食感も極めて良好であつた。Production example 1 40.5 parts cacao mass, 5 parts cocoa, 7 parts lactose, 5 parts maltose (approx. 95% purity), 34 parts sugar, cacao butter
After 8.5 parts of lecithin, 0.5 parts of lecithin, and an appropriate amount of vanillin were rolled, conched, and tempered in the usual manner, the resulting thiokolate was rapidly solidified and coarsely crushed and sieved to give a piece weighing about 5 g and an oil content of 32 weight. %, lactose and maltose to non-fat solids 17.6
A mass of thiokolate mass of % by weight was obtained. Using this tyokolate mass, kutsky was produced in the following manner. That is, 130 g of dough was prepared by mixing 100 parts of soft flour, 67 parts of margarine, 33 parts of sugar, and 15 parts of eggs, and was prepared by the sugar butter method, and 70 g of the thiokolate lump obtained above was mixed for about 10 seconds with a coat mixer. After preparing the kutsky dough containing the chiyocolate mass, divide it into approximately 30g portions and heat at 160℃ for 10 minutes.
After baking for a minute, a kutsky was obtained in which the tyokolate lumps were dispersed. The tyokolate lumps dispersed in this kutsky were solidified within 20 minutes after baking, and had an extremely good texture.
比較例 1
カカオマス42部、ココア5部、麦芽糖(純度約
95%)5部、砂糖37.5部、カカオ脂10.5部、レシ
チン0.5部、バニリン適量を常法どおりロール掛
け、コンチング、テンパリング処理した後、急冷
固化して得たチヨコレートを適宜粗砕し篩分けし
て一個の重量が約5gで油脂含量34重量%、非脂
肪固形分に対する麦芽糖7.6重量%のチヨコレー
ト塊を得た。このチヨコレート塊を使用し、実施
例1と同様にして調製したクツキー生地を焼成し
たところ、チヨコレート塊が融解し、チヨコレー
ト自体の原形は殆ど認められなかつた。Comparative Example 1 42 parts cacao mass, 5 parts cocoa, maltose (purity approx.
95%) 5 parts, 37.5 parts of sugar, 10.5 parts of cacao butter, 0.5 parts of lecithin, and an appropriate amount of vanillin were rolled, conched, and tempered in the usual manner, and then rapidly cooled and solidified. Thiyocolate lumps each weighing about 5 g, containing 34% by weight of oil and fat, and 7.6% by weight of maltose based on the non-fat solid content were obtained. When a kutsky dough prepared in the same manner as in Example 1 was baked using this tyokolate mass, the thiyocolate mass melted, and the original shape of the thiyocolate itself was hardly recognized.
実施例 2
カカオマス41部、ココア3部、麦芽糖(純度約
95%)6部、砂糖40部、カカオ脂10部、レシチン
0.5部、バニリン適量を常法どおりロール掛け、
コンチング、テンパリング処理した後、エージン
グして得たチヨコレートを適宜粗砕し篩分けして
一個の重量が約5gで油脂含量33重量%、非脂肪
固形分に対する麦芽糖約9重量%のチヨコレート
塊を得た。このチヨコレート塊を使用し、実施例
1と同様にして調製したクツキー生地を焼成した
ところ、チヨコレート塊が元の状態で残存し、食
感も極めて良好であつた。Example 2 41 parts of cacao mass, 3 parts of cocoa, maltose (purity approx.
95%) 6 parts, sugar 40 parts, cocoa butter 10 parts, lecithin
Roll 0.5 part and appropriate amount of vanillin as usual,
After conching and tempering, the aged thiocollate is crushed and sieved to obtain thiocollate lumps each weighing approximately 5 g, containing 33% by weight of fat and oil, and approximately 9% by weight of maltose based on the non-fat solid content. Ta. When kutsky dough prepared in the same manner as in Example 1 was baked using this tyokolate lump, the tyokolate lump remained in its original state and the texture was very good.
比較例 2
カカオマス40部、乳糖7部、麦芽糖(純度約95
%)8部、砂糖34部、植物性油脂11部、レシチン
0.5部、バニリン適量を常法どおりロール掛け、
コンチング、テンパリング処理した後、エージン
グし冷却固化して得たチヨコレートを適宜粗砕し
篩分けして一個の重量が約5gで油脂含量33重量
%、非脂肪固形分に対する乳糖及び麦芽糖約22.4
重量%のチヨコレート塊を得た。このチヨコレー
ト塊を使用し、実施例1と同様にして調製したク
ツキー生地を焼成したところ、チヨコレート塊が
固くなりすぎ、表面に角が残つていて商品価値を
著しく損なうものであつた。また、チヨコレート
は焦げ臭を呈していた。Comparative Example 2 40 parts cacao mass, 7 parts lactose, maltose (purity approximately 95
%) 8 parts, sugar 34 parts, vegetable oil 11 parts, lecithin
Roll 0.5 part and appropriate amount of vanillin as usual,
After conching and tempering, the thiokolate obtained by aging, cooling and solidification is appropriately crushed and sieved. Each piece weighs approximately 5 g, has an oil content of 33% by weight, and lactose and maltose relative to non-fat solid content is approximately 22.4
A mass of thiokolate mass of % by weight was obtained. When kutsky dough prepared in the same manner as in Example 1 was baked using this tyokolate mass, the tyokolate mass became too hard and had corners remaining on its surface, which significantly impaired its commercial value. In addition, the chiyocolate had a burnt odor.
Claims (1)
コレートを除くチヨコレート塊を焼菓子生地中に
添加分散させた後焼成することを特徴とする、焼
菓子の製造法。 2 乳糖及び又は麦芽糖をチヨコレート生地中の
非脂肪固形分に対し8〜20重量%の割合で添加し
たチヨコレート塊を使用する、特許請求の範囲第
1項に記載の方法。 3 重量が約2〜10gであるチヨコレート塊を使
用する、特許請求の範囲第1項又は第2項に記載
の方法。 4 冷却固化したチヨコレートを粗砕し、篩分け
して一定の大きさの任意形状を呈したチヨコレー
ト塊を使用する、特許請求の範囲第1項乃至第3
項の何れかに記載の方法。 5 チヨコレート塊の油脂分が29〜37重量%であ
る、特許請求の範囲第1項乃至第4項の何れかに
記載の方法。[Scope of Claims] 1. A method for producing baked confectionery, which uses lactose and/or maltose and is characterized by adding and dispersing a mass of thiokolate excluding milk thiokolate into baked confectionery dough and then baking it. 2. The method according to claim 1, which uses a thiokolate mass to which lactose and/or maltose is added in a proportion of 8 to 20% by weight based on the non-fat solid content of the thiokolate dough. 3. Process according to claim 1 or 2, using thiocholate mass having a weight of about 2 to 10 g. 4. Claims 1 to 3, which use thiokolate lumps obtained by coarsely crushing cooled and solidified thiokolate and sieving to obtain a thiokolate lump having an arbitrary shape of a certain size.
The method described in any of the paragraphs. 5. The method according to any one of claims 1 to 4, wherein the fat and oil content of the thiocolate mass is 29 to 37% by weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60281687A JPS62143638A (en) | 1985-12-13 | 1985-12-13 | Production of chocolate blocks for cookies |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60281687A JPS62143638A (en) | 1985-12-13 | 1985-12-13 | Production of chocolate blocks for cookies |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62143638A JPS62143638A (en) | 1987-06-26 |
JPH0369254B2 true JPH0369254B2 (en) | 1991-10-31 |
Family
ID=17642583
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60281687A Granted JPS62143638A (en) | 1985-12-13 | 1985-12-13 | Production of chocolate blocks for cookies |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62143638A (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3400774B2 (en) * | 2000-05-10 | 2003-04-28 | 日新化工株式会社 | White food material that does not change color after the baking process |
JP2007259802A (en) * | 2006-03-29 | 2007-10-11 | Kaneka Corp | Oil and fat composition for bread and confectionery |
JP5205311B2 (en) * | 2009-03-12 | 2013-06-05 | 森永製菓株式会社 | Baked chocolate and method for producing the same |
JP2016045097A (en) * | 2014-08-25 | 2016-04-04 | 日清オイリオグループ株式会社 | Manufacturing method of food product, selection method between nondefective food product and defective one, and food manufacturing apparatus |
JP6333687B2 (en) * | 2014-09-24 | 2018-05-30 | 日清オイリオグループ株式会社 | chocolate candy |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
JPS60232058A (en) * | 1984-04-27 | 1985-11-18 | Kanebo Shokuhin Kk | Chocolate |
JPS61212245A (en) * | 1985-03-18 | 1986-09-20 | Meiji Seika Kaisha Ltd | Production of oleaginous cake having low sweetness |
-
1985
- 1985-12-13 JP JP60281687A patent/JPS62143638A/en active Granted
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
JPS60232058A (en) * | 1984-04-27 | 1985-11-18 | Kanebo Shokuhin Kk | Chocolate |
JPS61212245A (en) * | 1985-03-18 | 1986-09-20 | Meiji Seika Kaisha Ltd | Production of oleaginous cake having low sweetness |
Also Published As
Publication number | Publication date |
---|---|
JPS62143638A (en) | 1987-06-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
LAPS | Cancellation because of no payment of annual fees |