JPH08168341A - Method for preventing bread coated with chocolates from sweating - Google Patents

Abstract

PURPOSE: To efficiently prevent bread coated with chocolates from sweating, provide a beautiful appearance and maintain a good flavor and taste for a long period without carrying out the tempering treatment by coating breads with the chocolates containing a sucrose ester of a fatty acid having a specific value or below of hydrophile-lipophile balance(HLB). CONSTITUTION: Breads such as a buttered roll are coated with chocolates containing preferably 0.01-10wt.%, more preferably 0.1-1wt.% (based on the total amount of the chocolates) sucrose ester of a fatty acid having <=1HLB to prevent the breads coated with the chocolates from sweating.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chocolates capable of suppressing the phenomenon of sweating when they are coated on breads.

[0002]

2. Description of the Related Art Conventionally, baked confectioneries such as breads and cookies whose surfaces are coated with chocolate are commercially available.
Usually, these breads and confectioneries are subjected to tempering treatment with melted chocolate as necessary to coat the surface of the confectionery,
It has been manufactured by cooling and solidifying. The product thus produced, in particular, a product coated with breads having a high water content such as butter roll, has a so-called sweating phenomenon in which the sweaty droplets are observed on the chocolate surface during storage.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide chocolates which are resistant to the deterioration phenomenon that the chocolate surface sweats when the chocolates are coated on a baked dough of breads. .

[0004]

[Means for Solving the Problems] In the process of researching the development of chocolates suitable for coating bread and confectionery, the present inventor has confirmed that chocolates containing a sucrose fatty acid ester having an HLB of 1 or less are used as breads. It was found that the chocolate has a surprising property that the deterioration phenomenon that the surface of the chocolate sweats when it is covered with the baked dough hardly occurs. The present invention has been completed based on such findings.

That is, the present invention is a method for preventing sweating of bread coated with chocolate, which comprises coating bread with chocolate containing a sucrose fatty acid ester having an HLB of 1 or less.

The present invention will be described in detail below. First, in order to produce the chocolates of the present invention, conventionally known chocolate raw materials and sucrose fatty acid esters having an HLB of 1 or less may be used in accordance with a known chocolate production method, for example, cacao butter or a similar tempering type. For chocolate with hard butter,
A mixture of chocolate raw materials added with a predetermined amount of the sucrose fatty acid ester is rolled, subjected to conching and tempering treatment, and then rapidly cooled and solidified, and a chocolate using a non-temper type hard butter or a Western fat and oil using a wide range of plasticity is used. In the case of raw coated chocolate, similarly, a mixture of chocolate raw materials to which a predetermined amount of the sucrose fatty acid ester is added is rolled, without tempering treatment after conching,
It is easily obtained by rapid solidification.

In the present invention, soft chocolates using the latter fats and oils having a wide plasticity range are preferable in the present invention, and fats and fats having a wide plasticity range which have been conventionally used for margarine and shortening are preferably used. preferable. The fat content of chocolate is 33 to 3
8% by weight is suitable.

According to the present invention, the sucrose fatty acid ester having an HLB of 1 or less may be added in any step for producing chocolates, but it is usually preferable to add it in fats and oils. The amount of the sucrose fatty acid ester added is appropriately 0.01 to 10% by weight, preferably 0.1 to 1% by weight, based on the total amount of chocolate. If it is less than the above lower limit, it is difficult to obtain the effect, and if it exceeds the upper limit, it is economically inconvenient.

When such a chocolate is coated on a baked dough for bread, it has an effect of suppressing a so-called sweating phenomenon. The sweating phenomenon is a phenomenon in which a large number of fine oil droplets are generated on the surface of chocolate during storage, like sweating, and particularly when coated on bread having a high water content such as butter roll. In this case, the chocolate may be conventionally melted and, if necessary, tempered chocolate may be coated on the baked bread dough by using an appropriate means such as a depositor and cooled.

In the present invention, the chocolate may be color chocolate showing various colors in addition to ordinary dark chocolate, for example, fruits such as orange, lemon and strawberry, or hazelnuts, peanuts,
Breads coated with chocolates having various color tones and flavors, which are obtained by blending nut paste such as almonds, have a beautiful appearance and are more appetizing together with the flavors.

Breads and confectionery to be covered are, for example, various breads, rice crackers, snacks, biscuits, cookies,
It can be applied to various types of baked confectionery such as Western confectionery.

[0012] In the present invention, the term "chocolates" is not restricted by the law and includes all butterflies other than cacao butter or all chocolates and oil-processed foods using fats and oils having a wide plasticity range. To do.

[0013]

EXAMPLES The effects of the present invention will be further clarified by exemplifying production examples below, but it goes without saying that the spirit of the present invention is not limited by such exemplification. The parts shown below are on a weight basis.

Production Example 1 Amount of dark chocolate blended (part) Cocoa mass 5 Cocoa 11 Skim milk powder 2 Sand sugar 34 Oils and fats ** 48 Sucrose fatty acid ester (HLB 1 or less) 0.5 Perfume 0.1 ─────── ────────────────── ** Oil and fat blended soybean oil 20 parts Soybean hydrogenated oil (Mp.34 ℃) 20 parts Palm kernel hydrogenated oil (Mp.38 ℃) 60 parts

Rolled and conching the mixture of the above mixture in the usual manner, the fluid chocolate prepared by coating is applied to the butter roll baked dough and left at room temperature (about 25 ° C.) overnight to allow chocolate surface. No abnormalities were observed when observing the state of.

For comparison, in the case of using the same amount of lecithin instead of sucrose fatty acid ester, remarkable liquid oil particles were observed on the surface, and a sweating phenomenon was observed.

[0017]

INDUSTRIAL APPLICABILITY As described above, when producing breads coated with chocolates, chocolates containing a sucrose fatty acid ester having an HLB of 1 or less are coated on baked bread dough such as butter roll having a relatively high water content. The thing has the effect of suppressing the sweating phenomenon.

Claims (2)

[Claims] 1. A method for preventing sweating of bread coated with chocolate, which comprises coating bread with chocolate containing a sucrose fatty acid ester having an HLB of 1 or less. 2. The prevention method according to claim 1), wherein the content of sucrose fatty acid ester having an HLB of 1 or less is 0.01 to 10% by weight based on the total amount of chocolate.