JPH0369258B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to a block of thiyocolate and a bakery product such as bread or baked goods containing the same, and more specifically, the present invention relates to a block of thiyocolate and a bakery product such as bread or baked goods containing the same. Expand it and then bake it, or
Or, even after being dispersed in baked confectionery dough and baked, the structure and original shape of the thiokolate mass can remain in substantially the original state in the baked bread dough or baked confectionery dough, which is suitable for manufacturing bakery products. and bakery products containing the same.

(Prior art) In the past, the typical way to eat Chiyocolate was as a board, but in recent years other easy-to-eat chips or sticks of Chiyocolate weighing about 0.1 to 0.8g have come onto the market. There is. As is well known, such thiokolate lumps have the property of melting near body temperature, so when they are kneaded and dispersed into bread dough and baked in a conventional manner, the thiokolate lumps melt within the bread dough and flow out. It is absorbed and the original form of the Chiyocolate mass is completely lost. The same applies to the case where it is dispersed in baked confectionery dough and baked.

(Problems to be Solved by the Invention; Objectives) The present invention provides a method for dispersing chunks of tyokolate into a dough or dough before baking and then baking the same without melting or leaking or absorbing it into the baked dough. The object is to provide a thiokolate mass that retains its structure and original shape and a bakery product containing the same.

(Means for Solving Problems; Structure) As a result of intensive research to produce bread or baked confectionery in which thiokolate lumps are dispersed, the present inventor has found that by using thiyocolate lumps to which starch is added, it is possible to produce bread or baked confectionery in baked bread dough or baked confectionery. The present invention was completed based on the finding that the thiyocolate lumps can be mixed with each other while retaining their original shape.

That is, the first aspect of the present invention is that starch is an essential component in thiyocolate (however, starch is added by heating, gelatinizing, cooling, drying,
It is a thiokolate lump containing 3 to 25% by weight of processed lees powder with a swelling degree of 3.0 to 6.0 obtained by crushing,
The second aspect of the invention is a bakery product containing thiokolate mass containing 3 to 25% by weight of starch as an essential ingredient.

The present invention will be explained in detail below.

Starch is, needless to say, a polymeric carbohydrate produced by plants, and there are various products depending on the type of plant, such as sweet potato starch, potato starch, wheat starch, corn starch, rice starch, arrowroot flour, bracken flour, and Katakuri flour. Examples include modified starches such as or modified starches thereof, and various starch derivatives, and any of these starches may be used in the present invention.
By containing 3 to 25% by weight of these starches in the thiyocolate, the thiyocolate lumps will not melt even if they are dispersed in bread dough or baked confectionery dough and baked, and the structure and shape will be maintained. This has the effect that it can be maintained in substantially its original state. If the amount of starch is less than the above lower limit, the effect will be small, and if it exceeds the upper limit, the melting in the mouth of thiyocolate tends to deteriorate, which is not preferable. The oil content in the thiyocolate is suitably 28 to 35% by weight, preferably 29 to 33% by weight. The shape of the tyokolate lump can be arbitrary, such as chips, rods, pellets, etc.
It may be flaky, go stone-like, or a mixture of lumps with a constant weight and various shapes (sometimes referred to as chunks in the industry), but the size is about 0.01 to 10 g. is preferable; if the lump is too large, the textures of the bread or baked confectionery and the tyokolate will feel separate in the mouth, so the above weight range is appropriate. In order to produce such a thiyocolate mass, it is sufficient to follow the conventional thiyocolate manufacturing method. For example, a mixture of thiyocolate raw materials to which a predetermined amount of starch has been added is rolled, subjected to conching and tempering treatment, and then squeezed out from a depositor. You can get it by twisting it. In this case, by appropriately changing the size of the depositor nozzle, a thiokolate lump of a desired size can be obtained.
A suitable mechanical device for producing such a tyokolate mass is, for example, the Microberg Steel Belt.

In the present invention, the thiyocolate mass may be colored thiyocolate mass exhibiting various colors in addition to the usual dark or milk thiyocolate mass, such as fruits such as oranges, lemons, and strawberries, or fruits such as hazelnuts, peanuts, and almonds. Bakery products, such as bread or baked goods, in which chunks of tyokolate with a nutty color and flavor are mixed in the dough have a beautiful appearance, and together with the flavor, they are even more appetizing. 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.

To produce bread or baked confectionery containing such thiokolate lumps, an appropriate amount of the thiokolate lumps are kneaded and dispersed into bread dough or baked confectionery dough obtained by mixing raw materials in a conventional manner. After that, in the case of bread production, it can be further produced by following a conventional method, for example, through fermentation, proofing, and baking. In the present invention, the effect is further enhanced when soybean protein, especially protease-treated soybean protein or okara powder is used in combination with starch as an essential ingredient.

(Effects) As described above, by dispersing the thiyocolate mass containing 3 to 25% by weight of starch as an essential ingredient in the dough or dough before baking of bakery products such as bread or baked confectionery, and then baking the thiyocolate mass, the thiyocolate mass can be It has become possible to produce bakery products such as bread or baked goods in which the structure and original shape are mixed in the dough in almost their original state.

(Production Examples) Production Examples and Comparative Production Examples will be illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited by such illustrations. Needless to say, there is no such thing. In addition,
The parts shown below are by weight.

Production example 1 Preparation of milk type thiyocolate Cocoa mass 15 parts, whole milk powder 15 parts, powdered sugar 41 parts, cacao butter 19 parts, cornstarch 10 parts, lecithin 0.5 parts
After rolling, conching, and tempering an appropriate amount of Balinine in the usual manner, a steel belt HS type manufactured by Microberg was used to form a belt with a diameter of 5 mm.
Dropped from a depositor with a φ nozzle,
Chiyocolate chips each weighing approximately 0.5 g were obtained.

Preparation of Bread Using the chippuchi yocolate obtained above, bread containing chitupchi yocolate chunks was manufactured as follows. Namely, 39.5 parts of strong flour, 7 parts of soft flour, 9 parts of flour, 11.6 parts of sugar, 0.6 parts of salt, 9 parts of whole eggs.
Mix 2.3 parts of yeast, 0.05 parts of yeast food, add 10 parts of milk, and 11 parts of water to make sweet bread dough using the straight method.At the final stage, add 20 parts of chippuchi yokolate and mix well. dispersed into. After that, it is fermented, divided, and shaped.
The dough was placed in a baking tray at 80% humidity for about 30 minutes to leave it to rise, and then baked at about 180°C to obtain a bread containing chiyocolate in which chip-like chiyocolate lumps were dispersed in the dough. When this bread was broken open, the chip-like chunks of tyokolate remained in their original state, and the texture was extremely good.

Preparation of Baked Confectionery Similarly, baked confectionery containing thiyocolate chunks was manufactured as follows. That is, 100 parts of soft flour;
To 130 parts of kutsky dough prepared by the sugar butter method using 67 parts of margarine, 33 parts of sugar, and 15 parts of eggs, 70 parts of the above-mentioned Chitupuchi Yokolate were added and mixed.The mixture was divided into approximately 30 parts and baked at 160℃ for 10 minutes. We got a kutsky with scattered lumps. In this kutsky, the chip-like chunks of chiyocolate remained in their original state, and the texture was also extremely good.

Production Example 2 Preparation of Lemon Type Chiyocolate Lemon powder 0.5 parts, whole milk powder 16 parts, powdered sugar 39 parts,
29.5 parts cocoa butter, 15 parts cornstarch, lecithin
0.3 part of sugar ester (HLB7), 0.1 part of lemon flavor, and an appropriate amount of lemon flavor were treated in the same manner as in Production Example 1 to obtain a rod-shaped thiokolate with a lemon flavor each weighing about 5 g.

Preparation of Bread Bread was baked in the same manner as in the previous example using the stick-shaped lemon tyokolate obtained above to obtain bread containing thiyocolate lumps in which lemon-type stick-shaped thiyocolate was dispersed in the dough. When this bread was broken, it was found that the stick-shaped, lemon-colored chunks of tyokolate remained in their original state, had a lemon flavor, and had an extremely good texture.

Preparation of Baked Confectionery Baked confectionery was prepared in the same manner as in the previous example to obtain a baked confectionery containing chunks of tyokolate in which lemon-type tyokolate rods were dispersed in kutsky dough. This kutsky had a lemon flavor and had an extremely good texture.

Production Example 3 Preparation of Nut Type Chiyocolate 8 parts peanut paste, 15 parts semi-squeezed peanut powder (oil content 40% by weight), 10 parts cornstarch
1 part, skim milk powder 8 parts, powdered sugar 37 parts, cacao butter 22 parts, lecithin 0.3 parts, and an appropriate amount of valinin were processed in the same manner as in Production Example 1 to obtain chip-shaped chiyocolate with a peanut flavor and each lump weighing about 0.05 g. I got it.

Preparation of Bread Bread was baked in the same manner as in the previous example using the chip-like peanut chip-shaped chiyocolate obtained above to obtain bread containing chiyocolate lumps in which peanut-type chip-like chiyocolate was dispersed in the dough. When this bread was broken, it was found that the chip-like chunks of chiyocollate remained in their original state, had a peanut flavor, and had an extremely good texture.

Preparation of Baked Confectionery Baked confectionery was prepared in the same manner as in the previous example to obtain a baked confectionery containing chunks of Chiyocolate in which nut-type chip-like Chiyocolate was dispersed in Kutsky dough. This Kutuchi had a peanut flavor and had an extremely good texture.

Comparative Production Examples 1 to 3 In Production Examples 1 and 3, the tiyocolate obtained by producing each without using cornstarch was as follows:
Colored areas were observed in the bread dough or kutsky dough baked using this, but the original form of the chiyocolate itself was hardly observed.

Claims (1)

[Claims] 1 Thiyocolate contains 3 to 25% by weight of starch as an essential component (excluding processed starch powder with a swelling degree of 3.0 to 6.0 obtained by heating, gelatinizing, cooling, drying, and pulverizing).
Contains chunks of chiyocolate. 2. The thiokolate lump according to claim 1, wherein the shape of the thiokolate lump is any one of chip-like, rod-like, pellet-like, flake-like, and go stone-like. 3. The thiokolate mass according to claim 1 or 2, wherein the weight of the thiokolate mass is about 0.01 to 10 g. 4. Bakery products containing thiokolate mass containing 3 to 25% by weight of starch as an essential ingredient.