JPS62236444A - Chocolate filling material - Google Patents
Chocolate filling materialInfo
- Publication number
- JPS62236444A JPS62236444A JP61078705A JP7870586A JPS62236444A JP S62236444 A JPS62236444 A JP S62236444A JP 61078705 A JP61078705 A JP 61078705A JP 7870586 A JP7870586 A JP 7870586A JP S62236444 A JPS62236444 A JP S62236444A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- filling material
- parts
- pectin
- 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.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 53
- 238000011049 filling Methods 0.000 title claims abstract description 32
- 239000000463 material Substances 0.000 title claims abstract description 32
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims abstract description 16
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims abstract description 16
- 235000001046 cacaotero Nutrition 0.000 claims abstract description 16
- 230000000694 effects Effects 0.000 claims abstract description 12
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 12
- 235000010987 pectin Nutrition 0.000 claims abstract description 12
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 7
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013861 fat-free Nutrition 0.000 claims abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims description 19
- 150000008163 sugars Chemical class 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 17
- 239000000203 mixture Substances 0.000 abstract description 11
- 238000003756 stirring Methods 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 5
- 229930006000 Sucrose Natural products 0.000 abstract description 5
- 239000001110 calcium chloride Substances 0.000 abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 5
- 239000005720 sucrose Substances 0.000 abstract description 5
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 238000002844 melting Methods 0.000 abstract description 3
- 230000008018 melting Effects 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000003925 fat Substances 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000003921 oil Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 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 description 4
- 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 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 3
- 159000000007 calcium salts Chemical class 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 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 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業技術分野）
本発明は、チョコレート成分を含有したフィリング材に
関し、特にパン等へ一カリー製品の焼成前のドウ生地に
内包させたり或いは生地上にトッピングさせた後焼成し
ても、融解したり或いは生地の外部に流出したりするこ
となく、略元の状態で残存し得る、パン等のベーカリ−
製品用フィリング材として好適なチョコレートフィリン
グ材に関する。[Detailed Description of the Invention] (Industrial Technical Field) The present invention relates to a filling material containing a chocolate component, and particularly to a filling material that is incorporated into a dough of a curry product such as bread before baking, or after being topped on the dough. Bakery products such as bread that can remain in almost their original state even after baking without melting or flowing out of the dough.
The present invention relates to a chocolate filling material suitable as a filling material for products.
（従来技術）
周知の如く、チョコレートには常温で硬い板物チョコレ
ートと比較的軟らかいスプレッド状乃至流動状のカバー
リング用チョコレート（洋生用チョコレート）などが存
在するが、これらのチョコレート類をパン或いはクツキ
ー等のベーカリ−製品に内包させたり又はトッピングさ
せたりしたチョコレートパン或いはチョコレートクツキ
ー等ヲ製造する場合、通常のチョコレートでは熱により
融解するため、生地の焼成前にチョコレートを内包させ
たりトッピングさせて焼成することは適当でない。従っ
て、チョコレートを焼成後の製品内部に充填するか又は
製品上にト・ノピングすることによって製造し得るが、
かかる方法ではコストアップとなり、かつ手間が掛かり
到底大量生産は望めない。近年、耐熱性を有するチョコ
レートの研究開発が盛んに行われるようになり、種々の
方法が提案された。例えば、チョコレートを特定温度以
上に加熱することにより、糖粒子の一部を微量の水分に
溶解させ、糖、蛋白、繊維等の粒子相互間に架橋構造を
生ぜしめることによって耐熱性を賦与させる方法（特公
昭５５−９１７４９号、特公昭５８−５１７３８号）或
いはカゼイン又はカゼインと非脂肪乳固形分とで非結晶
状砂糖を噴霧乾燥単段により被覆せしめたものを使用す
ることにより耐熱性を賦与させる方法（特公昭５４−３
８１８８号）等が提案されている。しかしながら、これ
らの方法は何れも常温で硬い板物チョコレートを対象と
したものであり、チョコレート自体が硬く日中で違和感
を感じ１ ると共に、パン生地等多水分系の生地
に対してはパ１ 有効でなく、特に後者は工程が
煩雑であり、且つカゼモノ臭を呈するという欠点を有す
る。また、この他に従来よりチョコレートに澱粉を添加
したフラワーペーストも存在するが、糊的な食感を呈し
ていて不味く、かつ日持ちの悪いものであった。(Prior art) As is well known, there are two types of chocolate: plate chocolate that is hard at room temperature and chocolate for covering (western chocolate) that is relatively soft in the form of a spread or fluid. When manufacturing chocolate bread or chocolate cookies, etc., which are encapsulated or topped in bakery products such as kutskies, since regular chocolate melts due to heat, chocolate must be encapsulated or topped with chocolate before baking the dough. It is not appropriate to bake it. Therefore, although chocolate can be manufactured by filling the product inside the product after baking or by pouring it onto the product,
Such a method increases costs and takes time and effort, making mass production impossible. In recent years, research and development of heat-resistant chocolate has been actively conducted, and various methods have been proposed. For example, by heating chocolate above a certain temperature, some of the sugar particles are dissolved in a small amount of water, and a cross-linked structure is created between particles of sugar, protein, fiber, etc., thereby imparting heat resistance. (Japanese Patent Publication No. 55-91749, Japanese Patent Publication No. 58-51738) Alternatively, heat resistance can be imparted by using casein or casein and non-fat milk solids coated with amorphous sugar in a single stage of spray drying. How to
No. 8188) etc. have been proposed. However, all of these methods are aimed at chocolate bars that are hard at room temperature, and the chocolate itself is hard and feels strange during the day1, and it is not effective for high-moisture dough such as bread dough. However, the latter method in particular has the drawbacks of a complicated process and a musty odor. In addition, there is also a flour paste made by adding starch to chocolate, but it has a pasty texture, is unpleasant, and has a short shelf life.
（本発明の解決課題；目的）
本発明は、パン生地等焼成前のベーカリ−生地に常温で
比較的軟らかいチョコレートを内包乃至トッピングして
焼成しても、チョコレートが融解したり生地の外部に流
出したりすることがなく、焼成生地中に略元の状態を保
持し得る、パン等のベーカリ−製品用フィリング材とし
て好適なチョコレートフィリング材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; Objectives) The present invention provides a solution to the problem of the present invention in that even if comparatively soft chocolate is encapsulated or topped in bakery dough before baking, such as bread dough, at room temperature, the chocolate will not melt or leak out of the dough. It is an object of the present invention to provide a chocolate filling material suitable as a filling material for bakery products such as bread, which can maintain substantially its original state in baked dough without causing any drying.
（課題解決手段；構成）
本発明者は、常温で比較的軟らかいチョコレートを焼成
前のパン生地に内包させた後焼成しても該チョコレート
が融解したり生地の外部に流出することのないチョコレ
ートパンを製造すべく鋭意研究した結果、液糖とペクチ
ンを併用することにより、解決し得るという知見を得、
本発明を完成するに到った。(Problem Solving Means; Configuration) The present inventor has created a chocolate bread in which chocolate, which is relatively soft at room temperature, is encapsulated in unbaked bread dough and the chocolate does not melt or leak out of the dough even after baking. As a result of intensive research into manufacturing, we found that the problem could be solved by using liquid sugar and pectin together.
The present invention has now been completed.
叩ち本発明は、必須成分として、ココア及び又はカカオ
マス（但し、無脂固形分として）２〜１５重量％、油脂
２〜２０重量％、糖類（但し、固形分として）５０〜８
（１ｍ％、ペクチン０．１〜１重量％、カルシウムイオ
ンとして０．００５〜０゜０６重量％及び水分１０〜４
０重量％を含有し、水分活性値（ＡＷ）が０．６５〜０
．９５、レオメータ値（プランジャー： ｇ １０．７
８５ ｃｍ２を用い２５℃にて測定した値）が１０〜５
００である、チョコレートフィリング材、である。The beating of the present invention uses cocoa and/or cacao mass (as a non-fat solid content) of 2 to 15% by weight, fats and oils of 2 to 20% by weight, and sugars (as a solid content) of 50 to 8% as essential components.
(1m%, pectin 0.1 to 1% by weight, calcium ions 0.005 to 0.06% by weight, and water 10 to 4% by weight)
Contains 0% by weight and has a water activity value (AW) of 0.65 to 0.
．． 95, rheometer value (plunger: g 10.7
85 cm2 at 25℃) is 10 to 5
00, chocolate filling material.
以下、本発明について詳述する。The present invention will be explained in detail below.
先ず、本発明製品であるチョコレートフィリング材の一
般的な製法について述べると、糖を水に加熱溶解して得
られる液糖等、非結晶状態にある糖水溶液にペクチンを
加温溶解し、次いでチョコレート生地或いはココア及び
又はカカオマスに要すれば適量の油脂分を加えて混合し
、さらに要すれば洋酒、香料等の風味材を適量添加した
後、塩化カルシウム等のカルシウム塩を添加して、約７
０℃３０分程度攪拌混合した後、約４０℃以下に冷却し
て、水分活性値（Ａｗ）が０．６５〜０．９５、レオメ
ータ値（プランジャー： ｇ １０．７８５ ｃｍ２を
用い２５℃にて測定した値）が１０〜５００である、チ
ョコレートフィリング材を得る。First, to describe the general manufacturing method of the chocolate filling material, which is the product of the present invention, pectin is heated and dissolved in an amorphous sugar solution such as liquid sugar obtained by heating and dissolving sugar in water, and then chocolate is added. If necessary, add an appropriate amount of oil and fat to the dough or cocoa and/or cacao mass, mix, add an appropriate amount of flavoring materials such as Western alcoholic beverages and fragrances, if necessary, and then add calcium salt such as calcium chloride.
After stirring and mixing for about 30 minutes at 0°C, the mixture was cooled to about 40°C or lower, and the water activity value (Aw) was 0.65 to 0.95, and the rheometer value (plunger: g 10.785 cm2 was used to bring the mixture to 25°C. Obtain a chocolate filling material having a value of 10 to 500 (measured value).
本発明においてｔＩ類は、蔗糖、果糖、ぶどう糖、麦芽
糖等各種の糖類が適用でき、これらのｙ！４頬は液状の
形で使用するのが好ましく、例えば全蔗糖液型、転化液
糖型、異性化液糖型、混合液糖型の何れであってもよい
が、特に異性化液糖型を使用するのが好ましい。また、
マルトース等甘さをおさえた低甘味糖類の使用は、栄養
学的乃至健康上の点からも好ましいものである。本発明
においては、これらの糖類を固形分換算で５０〜８０重
量％含有するのが適当であり、下限未満では苦味が強（
感じられるとともに水分活性値が高くなり日持ちの悪い
ものとなる。逆に上限を越えると甘味が強くなるという
点で適当でない。In the present invention, various sugars such as sucrose, fructose, glucose, and maltose can be used as the tI class, and these y! It is preferable to use 4 cheeks in liquid form, for example, whole sucrose liquid type, inverted liquid sugar type, isomerized liquid sugar type, or mixed liquid sugar type, but in particular, isomerized liquid sugar type is used. It is preferable to use Also,
The use of low sweetness sugars such as maltose is preferable from nutritional and health points of view. In the present invention, it is appropriate to contain these saccharides in an amount of 50 to 80% by weight in terms of solid content; below the lower limit, the bitterness may be strong (
It is felt that the water activity value increases and the product has a poor shelf life. On the other hand, if it exceeds the upper limit, the sweetness will become stronger, which is not appropriate.
本発明におけるペクチンは、特にエステル化度が約５０
％以下の低メトキシルペクチンが適当であり、かかるペ
クチンを０．１〜１重量％含有するのがよい。下限未満
では耐熱性が低下し、また上限を越えると固（なり過ぎ
る傾向にあるので好ましくない。なお、高メトキシルペ
クチンはゲル化させるためにＰ Ｈを下げなければなら
ず、Ｐ Ｈをさげるとチョコレートの風味が悪化する傾
向にあるので適当でない。In particular, the pectin in the present invention has a degree of esterification of about 50.
% or less of methoxyl pectin is suitable, preferably containing 0.1 to 1% by weight of such pectin. If it is less than the lower limit, the heat resistance will decrease, and if it exceeds the upper limit, it will tend to become too hard, which is undesirable.In addition, high methoxyl pectin requires lowering the pH in order to gel. It is not suitable because it tends to deteriorate the flavor of chocolate.
また、本発明におけるココア及び又はカカオマスは従来
公知のものが適用できる。通常カカオマスはカカオ脂を
５０〜５５重量％含有し、ココアはカカオマスを脱脂し
てえられる油脂分１２〜２４重量％含有するものである
が、本発明においてはこれらの成分を無脂固形分換算で
２〜２０重量％含有するのがチョコレート風味の点で適
当である。また、本発明においてはカカオ脂を初めその
他の油脂を２〜２０重量％含有するが、これらの油脂分
を予め含むチョコレート生地を用いてもよい。なお本発
明においては、必要に応じて洋酒、フレーバー等の風味
成分を適宜含有していてもよい。Further, as the cocoa and/or cacao mass in the present invention, conventionally known cocoa and/or cacao mass can be used. Normally, cacao mass contains 50 to 55% by weight of cacao butter, and cocoa contains 12 to 24% by weight of fats and oils obtained by defatting cacao mass, but in the present invention, these components are converted to non-fat solid content. From the viewpoint of chocolate flavor, it is appropriate to contain 2 to 20% by weight. Furthermore, although the present invention contains 2 to 20% by weight of cacao butter and other fats and oils, chocolate dough containing these fats and oils in advance may also be used. In addition, in the present invention, flavor components such as Western liquors and flavors may be contained as appropriate.
本発明におけるカルシウムイオンとしては塩化カルシウ
ム、硫酸カルシウム、乳酸カルシウム等のカルシウム塩
類が通用でき、これらのカルシウム塩類をカルシウムイ
オンとしてＯ，ＯＯ５〜０．０６重量％となるように使
用することによって、ペクチンに適度なゲルを付与する
のである。Calcium salts such as calcium chloride, calcium sulfate, and calcium lactate can be used as calcium ions in the present invention, and by using these calcium salts as calcium ions in an amount of 5 to 0.06% by weight of O,OO, pectin This imparts an appropriate amount of gel to the surface.
かくして、水分活性値（Ａ ｗ）が０．６５〜０．９５
、レオメータ値（プランジャー； ｇ １０．７８５
ｃｆｆｌを用い２５℃にて測定した値）が１０〜５００
であるチョコレートフィリング材を得る。Thus, the water activity value (A w) is between 0.65 and 0.95.
, rheometer value (plunger; g 10.785
value measured at 25°C using cffl) is 10 to 500
A chocolate filling material is obtained.
本発明によれば、ココア及び又はカカオマスに由来する
多糖類がペクチンネットワークを適当に切断するために
、フィリング材としての滑らかな組織をチョコレートに
与えるものと考察される。According to the present invention, it is considered that polysaccharides derived from cocoa and/or cocoa mass properly cleave the pectin network, thereby giving chocolate a smooth texture as a filling material.
（効果）
以上の如く、油脂分を含むココア及び又はカカオマス或
いはチョコレート生地に液糖とペクチン及びカルシウム
イオンを併用することによって得られる特定組成のチョ
コレートフィリング材は、これを焼成前のパン生地に内
包させた後焼成しても該チョコレートフィリング材が融
解したり生地の外部に流出することがなく、且つ焼成後
であっても該チョコレートフィリング材は常温で比較的
軟らかいベースト状であるという優れた効果を有するの
であって、本発明により従来にないパン等のベーカリ−
製品用フィリング材として好適なチョコレートフィリン
グ材を提供することができたのである。(Effects) As described above, a chocolate filling material with a specific composition obtained by using liquid sugar, pectin, and calcium ions in combination with cocoa and/or cacao mass or chocolate dough containing oil and fat can be obtained by incorporating it into bread dough before baking. Even after baking, the chocolate filling material does not melt or flow out of the dough, and even after baking, the chocolate filling material remains relatively soft and base-like at room temperature. According to the present invention, bakery products such as bread that are not available in the past can be produced.
It was possible to provide a chocolate filling material suitable as a filling material for products.
（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、これは例示であって本発明の精神
がかかる例示によっ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 it goes without saying that these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. stomach. Note that parts and percentages shown below are based on weight.
製造例１
約６０℃に加温した温水２２部に蔗糖６５部を加えホモ
ミキサーにて攪拌しながら溶解し、これに低メトキシル
ペクチン０．６部を加えて溶解した後、さらにカカオマ
ス８部を加えホモミキサーにて攪拌しながら約７０℃ま
で加温し、塩化カルシウムの１％水溶液５部を徐々に添
加して７０℃３Ｏ分間加温した後約４０℃まで冷却して
、水分活性値（ＡＷ）が０．７５０で、レオメータ値（
プランジャー： ｇ １０．７８５ ｃｉ、２５℃測定
）が３７であるチョコレートフィリング材を得た。Production Example 1 Add 65 parts of sucrose to 22 parts of warm water heated to about 60°C and dissolve while stirring with a homomixer. After adding and dissolving 0.6 part of low methoxyl pectin, further add 8 parts of cacao mass. In addition, the water activity value ( AW) is 0.750, and the rheometer value (
A chocolate filling material having a plunger g (measured at 10.785 ci, 25° C.) of 37 was obtained.
かくして得たチョコレートフィリング材は常温に３ケ月
以上保存し”ζも全く異状が認められなかった。The chocolate filling material obtained in this way was stored at room temperature for more than 3 months, and no abnormality was observed at all.
使用例１
菓子パンへの利用
強力粉９０部、薄力粉１０部、イースト４部、イースト
・フード０．１部、食塩０．６部、砂糖２５部、ショー
トニング１０部、脱脂粉乳３部、卵４０部、水４０部か
らなる配合にて仲種法に準じて調製したパン生地に、該
パン生地１００部に対し製造例１にて得たチョコレート
フィリング材８０部を内包し、第２醗酵室にて最終醗酵
を行った後オーブンに入れ２００〜２１０℃にて焼成し
てチョコレート入り菓子パンを製造した。Usage example 1 Use in sweet bread 90 parts strong flour, 10 parts weak flour, 4 parts yeast, 0.1 part yeast food, 0.6 part salt, 25 parts sugar, 10 parts shortening, 3 parts skim milk powder, 40 parts eggs, Bread dough prepared according to the Nakatane method with a mixture of 40 parts of water was filled with 80 parts of the chocolate filling material obtained in Production Example 1 per 100 parts of the bread dough, and final fermentation was carried out in the second fermentation chamber. After this, the mixture was placed in an oven and baked at 200 to 210°C to produce chocolate-filled sweet bread.
かくして焼成した菓子パンを割ってみたところ、内包さ
れているチョコレ−１・は融解したり流出した形跡もな
く、元の状態を保持していて軟らかい食感と良好な風味
を呈していた。When the baked confectionery bread was broken open, it was found that the chocolate contained therein remained in its original state with no evidence of melting or leakage, exhibiting a soft texture and good flavor.
製造例２
約６０℃に加温した温水２２部に蔗糖３６部及びマルト
ース３０部を加えホモミキサーにて攪拌しなからン容解
し、これに低メトキシルペクチン０゜５部を加えて溶Ｉ
Ｗした後、さらにカカオマス７部を加えホモミキサーに
て攪拌しながら約７０℃まで加温し、塩化カルシウムの
１％水溶液５部を徐々に添加して７０℃３０分間加温し
た後約４０℃まで冷却して、水分活性値（Ａ ｗ）が０
．７６１で、レオメータ値（プランジャ： ｇ １０．
７８５ ｃａｌ、２５℃測定）が２０であるチョコレー
トフィリング材を得た。Production Example 2 Add 36 parts of sucrose and 30 parts of maltose to 22 parts of warm water heated to about 60°C, stir with a homomixer, and dissolve. To this, add 0°5 parts of low methoxyl pectin to dissolve I.
After heating, add 7 parts of cacao mass and heat to about 70°C while stirring with a homomixer, gradually add 5 parts of a 1% aqueous solution of calcium chloride, heat at 70°C for 30 minutes, and then heat to about 40°C. Cool until the water activity value (A w) is 0.
．． 761, rheometer value (plunger: g 10.
A chocolate filling material having a value of 785 cal (measured at 25° C.) of 20 was obtained.
かくして得たチョコレートフィリング材は常温に３ケ月
以上保存しても全く異状が認められなかった。No abnormality was observed in the chocolate filling material obtained in this way even when it was stored at room temperature for more than 3 months.
１ 使用例２
′□゛′ ア−１−／ 、ｓ 、＜７． ）
ＩＪ−へ。利用強力粉７０部、薄力粉３０部、イース
ト５部、食塩２部、砂糖２０部、ショートニング１０部
、卵１５部、水３０部からなる配合にて、生地重量１０
０部に対し３０部のロールイン油脂を使用し常法に従い
３つ折り３回して調製した生地を成形後その上部に、該
生地１００部に対し製造例２で得たチョコレートフィリ
ング１０部をデポジットした後、ホイロに入れ２００〜
２２０℃にて焼成して上部にチョコレートが充填された
デニッシュ・ペストリーを得た。1 Usage example 2 ′□゛′ A-1-/ , s , <7. )
To IJ-. Using a mixture of 70 parts of strong flour, 30 parts of soft flour, 5 parts of yeast, 2 parts of salt, 20 parts of sugar, 10 parts of shortening, 15 parts of eggs, and 30 parts of water, the dough weight is 10 parts.
Using 30 parts of roll-in fat for 0 parts, the dough was prepared by folding it in three and three times according to the usual method, and after shaping the dough, 10 parts of the chocolate filling obtained in Production Example 2 was deposited on top of the dough, based on 100 parts of the dough. After that, put it in a foil for 200~
A Danish pastry whose upper part was filled with chocolate was obtained by baking at 220°C.
かくして得たデニッシュ・ベストリーは、チョコレート
フィリング材が生地外に流出することな（、充分保形性
が保持されており、食感も軟らかく美味なものであった
。The Danish vestry thus obtained had sufficient shape retention without the chocolate filling material flowing out of the dough, and had a soft and delicious texture.
製造例３
約６０℃に加温した温水２２．５部に異性化液糖４０部
及びマルトース２５部を加えホモミキサーにて攪拌しな
がら溶解し、これに低メトキシルペクチン０．８部を加
えて溶解した後、さらにカカオマス４部及び３．５部を
加えホモミキサーにて攪拌しながら約７０℃まで加温し
、塩化カルシ′ウムの１％水溶液５部を徐々に添加して
７０℃３０分間加温した後約４０℃まで冷却して、水分
活性値（Ａｗ）が０．８７０で、レオメータ値（プラン
ジャー ： ｇｌｏ、７８５ ｃＡ、２５℃測定）が４
５であるチョコレートフィリング材を得た。Production Example 3 Add 40 parts of high fructose corn syrup and 25 parts of maltose to 22.5 parts of warm water heated to about 60°C, dissolve while stirring with a homomixer, and add 0.8 part of low methoxyl pectin to this. After dissolving, 4 parts and 3.5 parts of cacao mass were further added and heated to about 70°C while stirring with a homomixer, and 5 parts of a 1% aqueous solution of calcium chloride was gradually added and heated at 70°C for 30 minutes. After heating and cooling to about 40°C, the water activity value (Aw) was 0.870 and the rheometer value (plunger: glo, 785 cA, measured at 25°C) was 4.
A chocolate filling material No. 5 was obtained.
かくして得たチョコレートフィリング材は常温に１０口
以上保存しても全く異状が認められなかった。No abnormality was observed in the chocolate filling material obtained in this way even when it was stored at room temperature for 10 bites or more.
このチョコレートフィリング材を使用して、使用例１と
同様にして製造した菓子パンは、特に内包されたチョコ
レートフィリング材の保形性が良好であった。The sweet bread produced using this chocolate filling material in the same manner as in Use Example 1 had particularly good shape retention of the encapsulated chocolate filling material.
Claims (3)
但し、無脂固形分として）２〜１５重量％、油脂２〜２
０重量％、糖類（但し、固形分として）５０〜８０重量
％、ペクチン０．１〜１重量％、カルシウムイオンとし
て０．００５〜０．０６重量％及び水分１０〜４０重量
％を含有し、水分活性値（Ａｗ）が０．６５〜０．９５
、レオメータ値（プランジャー：ｇ／０．７８５ｃｍ＾
２を用い２５℃にて測定した値）が１０〜５００である
、チョコレートフィリング材。(1) Cocoa and/or cacao mass (
However, 2-15% by weight (as non-fat solid content), 2-2% fat and oil
0% by weight, 50 to 80% by weight of sugars (as solid content), 0.1 to 1% by weight of pectin, 0.005 to 0.06% by weight as calcium ions, and 10 to 40% by weight of water, Water activity value (Aw) is 0.65 to 0.95
, Rheometer value (plunger: g/0.785cm^
A chocolate filling material having a value of 10 to 500 (measured at 25°C using No. 2).
項記載のフィリング材。(2) Claim No. (1) in which the saccharide includes an isomeric sugar
Filling materials listed in section.
請求の範囲第（１）項又は第（２）項記載の食品。(3) The food according to claim (1) or (2), wherein the pectin is low methoxyl pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61078705A JPS62236444A (en) | 1986-04-04 | 1986-04-04 | Chocolate filling material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61078705A JPS62236444A (en) | 1986-04-04 | 1986-04-04 | Chocolate filling material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62236444A true JPS62236444A (en) | 1987-10-16 |
Family
ID=13669278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61078705A Pending JPS62236444A (en) | 1986-04-04 | 1986-04-04 | Chocolate filling material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62236444A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05192081A (en) * | 1991-07-03 | 1993-08-03 | Unilever Nv | Improved seal filling |
| FR2826837A1 (en) * | 2001-07-09 | 2003-01-10 | Sonafi | Method of producing a chocolate based product used to prepare desserts, patisseries etc, by premixing unsweetened condensed milk and pectin, heating, adding chocolate and stirring and heating to a liquid paste |
| US6528085B2 (en) * | 1998-08-14 | 2003-03-04 | Danisco A/S | Use of a composition |
| JP2010207197A (en) * | 2009-03-12 | 2010-09-24 | Morinaga & Co Ltd | Baked chocolate and method for producing the same |
| JP2013202040A (en) * | 2012-03-29 | 2013-10-07 | Nisshin Oillio Group Ltd | Filling |
-
1986
- 1986-04-04 JP JP61078705A patent/JPS62236444A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05192081A (en) * | 1991-07-03 | 1993-08-03 | Unilever Nv | Improved seal filling |
| US6528085B2 (en) * | 1998-08-14 | 2003-03-04 | Danisco A/S | Use of a composition |
| FR2826837A1 (en) * | 2001-07-09 | 2003-01-10 | Sonafi | Method of producing a chocolate based product used to prepare desserts, patisseries etc, by premixing unsweetened condensed milk and pectin, heating, adding chocolate and stirring and heating to a liquid paste |
| JP2010207197A (en) * | 2009-03-12 | 2010-09-24 | Morinaga & Co Ltd | Baked chocolate and method for producing the same |
| JP2013202040A (en) * | 2012-03-29 | 2013-10-07 | Nisshin Oillio Group Ltd | Filling |
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