JPH0369254B2 - - Google Patents

Description

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.

(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. .

(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.

(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.

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.

The present invention will be explained in detail below.

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.

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.

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.

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.

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.

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.

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.

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.

(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.

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.

(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.

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.

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.

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.

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)

[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.