JPH05316930A - Production of cocoa-flavored wafer of bean-jam-filled wafer - Google Patents

Abstract

PURPOSE:To obtain wafers of bean-jam-filled wafers not only having strong cocoa flavor and no color shading but also hardly absorbing moisture even when a center with a high water content such as an ice cream is filled therein. CONSTITUTION:The cocoa-flavored wafers of bean-jam-filled wafers are obtained by adding 10-60 pts.wt. powdery cocoa and an emulsifying agent to 100 pts.wt. powders consisting essentially of starch such as wheat flour, baking the prepared dough for the wafers of the bean-jam-filled wafers at 160-195 deg.C and providing the cocoa-flavored wafers of the bean-jam-filled wafers.

Description

Detailed Description of the Invention

[0001]

[Industrial application] Monaka peel is used as an edible container for filling the center of bean jam, chocolates, ice cream, etc., so that it is difficult to hold by hand. It is used to make it more enjoyable and different from that of the center alone.

[0002] The present invention relates to a method for producing rice hulls, which is particularly suitable for use as an edible container for filling foods with high water content such as ice creams, frozen desserts, chilled desserts, etc. It is used in the production of strong cocoa-flavored broth.

[0003]

2. Description of the Related Art Monaka peel is produced by baking dough prepared by mixing flour and other powders with water at a temperature of 200 ° C. or higher. When trying to mix a large amount of powdered cocoa into the mixed dough at this time, it was difficult to mix it uniformly into the flour dough, probably because the powdered cocoa contained fat. That is, according to the conventional method, it is barely possible to add about 5 parts of powdered cocoa to 100 parts of wheat flour, and if more powdered cocoa is added, color unevenness occurs in the obtained skin, which is messy. became. Thus, powdered cocoa could not be added to produce the desired cocoa flavor and was used essentially only as a colorant.

[0004]

DISCLOSURE OF THE INVENTION The inventors of the present invention have studied to develop a method for producing an inner skin having a strong cocoa flavor and free from color unevenness, and adding a large amount of powdered cocoa to the inner skin. It was found that an emulsifier is used when preparing the dough, and by baking at a lower temperature than the conventional one when baking the inside skin, the inside skin with a large amount of powdered cocoa can be baked even in the inside skin without color unevenness. Completed the invention.

That is, the present invention is for obtaining a cocoa skin with a strong cocoa flavor and no color unevenness, and is filled with a center containing a large amount of water such as ice creams and desserts. However, it is also one that obtains the inside skin that absorbs little moisture.

[0006]

SUMMARY OF THE INVENTION The present invention is a cocoa which is prepared by adding a large amount of powdered cocoa and an emulsifier to powders mainly composed of starch such as wheat flour and baking the coconut skin dough at a lower temperature than the conventional method. The present invention relates to a method for producing a flavored inside skin.

That is, 10 to 60 parts of powdered cocoa is added together with an emulsifier to 100 parts of flour mainly composed of starch such as wheat flour, and the dough is prepared and baked.

[0008] The starch-based powder used here means
It refers to the powder of cereals and potatoes mainly composed of starch such as wheat flour, glutinous rice powder, glutinous rice powder, cornflower, cornstarch, potato starch, etc., and the powder mainly composed of wheat flour is usually used.

[0009] Powdered cocoa is obtained by crushing the remaining residue of pressed cocoa beans into oil, and commercially available products usually contain about 15 to 35% of fat.

In order to carry out the present invention, first, starch is mainly used, and water or the like is added to the powder to prepare a Nakanaka dough.
At this time, 10 parts per 100 parts of starch-based powder
Use ~ 60 parts powdered cocoa and emulsifier.

As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be arbitrarily selected from edible emulsifiers, and lipophilic ones are used. It is preferably used.

That is, an emulsifier is previously dissolved in oil, and water is gradually added to the oil with stirring to emulsify the oil. Powder cocoa is added thereto and homogenized, and then a powder composed mainly of starch is mixed, and if necessary, a swelling agent and other auxiliary materials are added to form a middle skin dough. At this time, if necessary, the oil is heated to about 20 to 50 ° C., or the water is adjusted to 75 to 85 ° C. to help emulsification and dispersion. Further, a hydrophilic emulsifier such as saponin or gum and an emulsion stabilizer may be added to water.

[0013] Next, the inside leather dough is baked to form the inside leather. The baking is performed by injecting the inside skin material into the mold, which has been heated to 160 to 195 ° C. in advance, and baking at 160 to 195 ° C. which is lower than the conventional baking temperature of the inside skin to obtain a cocoa-flavored inside skin. ..

The cocoa-flavored Nakakin obtained in this manner not only has a strong cocoa flavor, but also has a uniform color as a whole without uneven coloration and, as seen in the test examples, also has hygroscopicity. It became preferable.

[0015]

【Example】

Example 1 200 parts of rapeseed squeezing oil were heated to 45 ° C., to which 9.5 parts of sucrose fatty acid ester (HLB3) and 14 parts of glycerin monofatty acid ester were added, dissolved with stirring, and further stirred to give 80 1,000 parts of water at ˜85 ° C. was added in several batches and emulsified. Next, 660 parts of powdered cocoa was added to this emulsion, and this was mixed with a homomixer at 6,000r.
pm, processed for 5 minutes. 2,600 parts of wheat flour, 400 parts of sugar, and 3,800 parts of water were added to the cocoa liquid obtained by the treatment, and the mixture was mixed with a mixer. 180 pieces of this leather material in advance
It was heated to ℃, poured into a mold, and heated at 180 ℃ for 9
It was baked for 0 seconds to obtain a cocoa-flavored solid skin.

The inner skin had no uneven color and had a strong cocoa flavor. Furthermore, even if ice cream was filled in this, what became ice cream became a very preferable flavor because the flavor of cocoa and the taste of ice cream were mixed even when it was eaten. In addition, even if this ice cream was stored in a freezer for 3 months, the moisture inside the skin was not noticed so much and the crispy and light texture remained. In addition, the conventional Nakanaka ice cream without the addition of powdered cocoa, when stored for 3 months in the same way, loses its light texture due to moisture absorption by the Nakanaka skin, which makes it not only crispy when eaten but also It became the texture.

[0017]

【The invention's effect】

Test Example The cocoa-flavored cocoa skin described in Example 1 was filled with ice cream, and the ice cream was placed in a freezer adjusted to −22.5 ° C., electricity was stopped for 6 hours for 24 hours, and the temperature of the freezer was increased. By doing so, it will be -22.5 and-
A heat shock test was repeated, in which changing the temperature between 6.5 ° C was repeated every day. At this time, the water content of the inside skin of the ice cream was measured and the results are shown in the table.

The comparative examples in the table are those using a coconut skin baked according to a conventional method without using powdered cocoa and an emulsifier. That is, 400 parts of sugar and 3,800 parts of water were added to 2,600 parts of wheat flour, mixed with a mixer, and 10 parts of a swelling agent was added. It is the result of a heat shock test of the ice cream used.

[0019]

As can be seen from the results shown in the table, the inside skin obtained by the method of the present invention is compared to the inside skin obtained by the conventional method.
The hygroscopicity was small. Therefore, even if a center with a high water content such as ice cream is filled, moisture absorption of the skin is small, and the characteristic texture of the skin is maintained even after long-term storage.

Claims (1)

[Claims] 1. A powder 10 mainly composed of starch such as wheat flour.
Powder cocoa 10-6 for 0 part (weight part, the same applies hereinafter)
160 parts of Monaka skin dough prepared by adding 0 part and an emulsifier
A method for producing a cocoa-flavored inside skin, which comprises baking at 195 ° C.