JPWO2017164081A1 - Chocolate-like food and its manufacturing method - Google Patents

Abstract

The chocolate-like food before baking is a chocolate-like food that can be eaten at room temperature, and can be baked in a simple manner that can be done at home, just like normal chocolate. It is an object of the present invention to provide a chocolate-like food having shape retention and little oil and fat separation.
The said subject can be solved by setting it as the chocolate-like foodstuff containing a rice origin milling raw material.

Description

  The present invention relates to a chocolate-like food and a method for producing the same.

  Not only chocolate-like foods are eaten as they are, but they are also sandwiched between baked confectionery such as sponges and sachets, covered with bakery foods such as bread, decorated, and others It is used in various forms by mixing food ingredients.

  Moreover, in order to enhance the palatability of a wide range of foods, the shape of chocolate-like food is various, such as a plate shape, a chip shape and a ball shape.

  As described above, chocolate-like foods can be eaten by cooling, heating, or heating, as with normal foods, in order to deal with various forms and a wide range of palatability. The diversity which can be eaten by various methods and temperature conditions is desired.

  However, in general, chocolate-like food is a state in which fine particles of other raw materials are dispersed in a continuous phase of fats and oils, so the behavior of chocolates such as solidification and melting depends on the physical properties of the fats and oils. . The representative fats and oils used in chocolate is cacao butter, and its melting point is around 33 ° C, so it melts rapidly near body temperature and exhibits excellent mouth melting, while when heated at a temperature exceeding 35 ° C, Melting causes stickiness of the chocolate surface, causing problems such as adhesion to each other and loss of shape retention.

  A typical example of the baked chocolate-like food is chocolate that has been heated such as baked, and is an oily food having a texture different from that of general chocolate, strong heat resistance, and strong shape retention. As a method for obtaining a baked chocolate-like food, the surface of the chocolate dough is absorbed and baked (Patent Document 1), and water is partially sprinkled and then sugar is further sprinkled (Patent Document 2). A method of baking chocolate dough containing water together with starchy raw materials (Patent Document 3), or a baked confectionery characterized in that bubbles are contained in chocolate dough, then molded, baked and solidified (Patent Document 4) ) Is disclosed.

JP 2001-245594 A JP 2002-223700 A JP 2000-189058 A JP-A-10-210934

As described above, chocolate-like foods are required to have a variety of foods that can be eaten by various methods and temperature conditions in order to deal with various forms and wide tastes.
The object of the present invention is that the chocolate-like food before baking is a chocolate-like food that can be eaten at room temperature, and can be baked in a simple manner that can be done at home, as well as ordinary chocolate. The chocolate-like food of the present invention is to provide a chocolate-like food having shape retention and little oil and fat separation.

  The inventor has made various studies to solve the above problems. The chocolate-like food after baking has the shape-retaining property by containing the rice-derived milling material, and has found a method for suppressing the separation of fats and oils, thus completing the present invention.

That is, the present invention
(1) Chocolate-like food containing a rice-derived milling material,
(2) The rice-derived milling material is rice flour or pregelatinized rice flour, (1) chocolate-like food,
(3) A chocolate-like food according to (1) containing 0.5 to 30% by weight of a rice-derived milling material,
(4) The chocolate-like food according to any one of (1) to (3), wherein the water content is less than 3% by weight,
(5) The chocolate-like food of (4) for baking,
(6) A method for producing a chocolate-like food, characterized by blending a rice-derived milling material before roll refining,
It is.

  According to the present invention, the chocolate-like food before baking is a chocolate-like food that has a heat-resistant shape that can be stored and distributed at room temperature, and can be eaten at room temperature, like ordinary chocolate, and A chocolate-like food that can be baked by a simple method that can be used at home and has a shape-retaining property and less oil and fat separation can be provided.

  Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the chocolate-like food is an oil-and-fat processed food in which fats and oils form a continuous phase, and includes chocolate dough and quasi-chocolate dough defined by the National Chocolate Fair Trade Council, but is not limited thereto. It also includes fat and oil processed foods using cocoa mass, cocoa and cocoa butter.

  The raw materials that can be used may be those that can be used for ordinary chocolate, and may contain cocoa mass and / or cocoa, sugars such as sugar, and fats and oils in addition to milk components.

  Examples of the rice-derived milling material used in the present invention include rice flour, pregelatinized rice flour, and rice-derived starch. Rice flour includes glutinous rice flour and glutinous rice flour, and glutinous rice flour includes fine powder, rice flour for confectionery, rice flour for confectionery, infant flour, and fine wheat flour. Examples include Domyoji flour, cold plum powder, and deciduous powder. The pregelatinized rice flour is a rice flour that is contained in glutinous rice flour and glutinous rice flour and processed so that it can be eaten as it is or simply by adding water. Preferred is rice flour or pregelatinized rice flour. More preferred is pregelatinized rice flour in terms of good shape retention after firing and less oil-off.

  The content of the rice-derived milling material is preferably 0.5 wt% to 30 wt%, more preferably 0.75 wt% to 20 wt%, more preferably 1.0 wt% to 10 wt%, most preferably 1.25 wt% ~ 5% by weight. By containing an appropriate amount of the rice-derived milling material, the chocolate-like food after baking can provide a chocolate-like food having shape retention and less oil and fat separation. If the amount is less than the above range, the effect may not be exhibited, and if it is contained in a large amount, the texture and flavor may be adversely affected.

  The chocolate-like food of the present invention contains a rice-derived milling material, and the particle size of the rice-derived milling material is preferably 50 μm or less, more preferably 30 μm or less. More preferably, the particle size is equivalent to that of other raw materials contained in the chocolate-like food.

  The method for obtaining the chocolate-like food of the present invention is preferably obtained by blending a rice-derived milling material before roll refining and performing a conching treatment by a conventional method. By this method, the particle size of the rice-derived milling material can be adjusted to a particle size equivalent to that of other raw materials contained in the chocolate-like food. Examples of production methods include adding rice-derived milling materials together with solid powder materials such as cocoa powder, sugar, and milk powder, adding heat-melted cocoa mass and fats and emulsifiers such as lecithin and PGPR, and mixing using a Hobart mixer Thus, a pasty dough having a fat content of 20 to 30% by weight is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle diameter of 50 μm or less. Subsequently, conching (stirring and mixing) is performed while keeping the temperature at 40 to 80 ° C. to obtain a smooth paste, and further, fats and oils, emulsifiers, fragrances and the like can be added and mixed to obtain a predetermined chocolate dough.

  The moisture content of the chocolate-like food is less than 3% by weight indicates the moisture of the chocolate-like food before baking. Preferably it is 0.5 to 2.5 weight%, More preferably, it is 1.0 to 2.0 weight%. If the moisture content is 3% by weight or more, it will be difficult to remove moisture sufficiently by baking, and the chocolate-like food will not last for a long time, and the texture will be sticky or sticky. Therefore, the target texture may not be obtained. Moreover, even if moisture is sufficiently blown out, the intended texture is difficult to obtain, and a baking process longer than necessary is required, and flavor deterioration of the chocolate-like food after baking or a burning odor may occur.

  Oils and fats that can be used include cocoa butter, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, palm oil, palm kernel oil, Babasu Examples include various animal and vegetable oils and fats such as oil, milk fat, lard, fish oil and whale oil, and hardened oils, fractionated oils and transesterified oils thereof.

  Firing can be performed using, for example, an oven, a microwave oven, or the like. The degree of firing is not particularly limited, and any desired heating time may be used. It is preferable to heat the entire chocolate-like food to a state in which it is solidified by heating, since the characteristic texture improves. However, in the case of an oven, it is usually in the range of 110 to 250 ° C. for several seconds to several tens of minutes, and more preferably in the range of 130 to 180 ° C. If the firing temperature is too high, the surface tends to burn, and if too low, a long firing time is required, which is not preferable.

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

-The chocolate-like food after baking was evaluated according to the following evaluation criteria.
(Oil-off evaluation)
With respect to the oil stain generated on the surface of the chocolate, the state where the oil and fat was separated and staying in the lower part of the chocolate was evaluated as the presence or absence of oil-off.
○: Very good (no oil off)
△: Somewhat bad (attached to fingers, oil off)
×: Defect (violent oil off)
(Evaluation of shape retention)
The presence or absence of shape retention was evaluated.
○: Very good (no deformation, almost the same height as before heating)
Δ: Slightly poor (no deformation, but the height is much lower than before heating)
X: Defect (not deformed and not retaining shape)
(Taste evaluation)
The flavor was evaluated.
○: Very good (a level without the flavor of rice-derived ingredients)
△: Slightly poor (level at which you can feel the flavor of rice-derived ingredients)
X: Defect (a level at which the flavor of rice-derived ingredients is very felt)

Example 1
38 parts of sugar and 5 parts of glutinous rice flour (manufactured by Nihon Hon Flour Co., Ltd., trade name “SOI LISSE”) are weighed and mixed, and 40.1 parts of pre-melted cocoa mass (oil content 55%) are mixed ( It added, stirring using Aikosha AM30). The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at medium speed while keeping at 55 ° C. with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 16.9 parts of cacao butter and 0.3 part of lecithin to obtain a chocolate-like food. .
After tempering this chocolate-like food, it was poured into a plastic mold (20 mm × 30 mm × 20 mm), cooled and solidified at 5 ° C. for 30 minutes, and cut to obtain a rectangular parallelepiped chocolate-like food. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Example 2)
The glutinous rice flour of Example 1 was changed to pregelatinized rice flour (Seishin Company, trade name “Delicious Smooth Rice Rice Milk”), and a chocolate-like food was similarly prepared. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Example 3)
The glutinous rice flour of Example 1 was changed to rice-derived starch (Joetsu Starch, trade name “Motil Alpha”), and a chocolate-like food was similarly prepared. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 1)
A chocolate-like food was prepared in the same manner by changing the glutinous rice flour of Example 1 to sugar. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 2)
The glutinous rice flour of Example 1 was changed to potato-derived starch (Matsutani Chemical Industry, trade name “Stabilose 1000”), and a chocolate-like food was similarly prepared. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 3)
The glutinous rice flour of Example 1 was changed to tapioca-derived starch (Nissho Kagaku, trade name “soluble starch CN”), and a chocolate-like food was similarly prepared. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.
Table 1 shows the composition and evaluation of Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

(Consideration of Table 1)
Examples 1 to 3 had shape retention, and did not have oil stains on the surface and no oil off, so that the shape before firing was firmly maintained.
In Comparative Example 1 in which Example 2 was excellent in that the shape retention was good and the oil-off was small, the shape-retaining property was weak, and surface oil staining and oil-off occurred.
In Comparative Example 2, there was no shape retention, oil staining on the surface, and oil off, and the shape before firing was not retained.
In Comparative Example 3, there were some oil stains and oil-offs on the surface, no shape retention, and the shape before firing was not retained.

Example 4
A chocolate-like food was prepared in the same manner by changing 20 parts of the pregelatinized rice flour of Example 2 to 20 parts and 23 parts of sugar. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Example 5)
A chocolate-like food was prepared in the same manner except that 5 parts of the pregelatinized rice flour of Example 2 was changed to 2.5 parts and the sugar was changed to 40.5 parts. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Example 6)
A chocolate-like food was similarly prepared by changing 30 parts of the pregelatinized rice flour of Example 2 to 30 parts and 13 parts of sugar. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 4)
A chocolate-like food was prepared in the same manner by changing 35 parts of the pregelatinized rice flour of Example 2 to 35 parts and 8 parts of sugar. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 5)
A chocolate-like food was prepared in the same manner by changing 0.3 parts of the pregelatinized rice flour of Example 2 to 0.3 parts and 42.7 parts of sugar. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.
Table 2 shows the composition and evaluation of Example 4, Example 5, Example 6, Comparative Example 4, and Comparative Example 5 together with Example 2 for comparison.

(Consideration of Table 2)
Example 4, Example 5, and Example 6 had shape-retaining properties, and did not have oil stain on the surface or oil off, and the shape before firing was firmly held.
In Example 4, as in Example 2, a good flavor was obtained.
Comparative Example 4 has shape retention, has no oil stain on the surface, no oil-off, and has kept the shape before baking, but has a poor texture and has a unique flavor derived from rice flour. It was inferior.
In Comparative Example 5, the shape retention was weak, and surface oil stain and oil-off occurred.

(Example 7)
Weigh and mix 11.5 parts of whole milk powder, 45.5 parts of sugar, and 5 parts of pregelatinized rice flour (Seishin company, trade name “Delicious Smooth Rice Milk”), and 18 parts of cacao butter into a mixer (AM30 manufactured by Aikosha Co., Ltd.) ) With stirring. The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 20 parts of cacao butter and 0.3 part of lecithin to obtain a chocolate-like food.
After tempering this chocolate-like food, it was poured into a plastic mold (20 mm × 30 mm × 20 mm), cooled and solidified at 5 ° C. for 30 minutes, and cut to obtain a rectangular parallelepiped chocolate-like food. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Example 8)
Weighed and mixed 5.8 parts of whole milk powder, 41.7 parts of sugar, 5 parts of pregelatinized rice flour (Seishin company, trade name “Delicious Smooth Rice Milk”) and 7 parts of cocoa butter, and then thawed cocoa mass (oil content 55%) ) 20 parts were added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-shaped dough was finely pulverized by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were stirred at a medium speed with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) together with 20.5 parts of cacao butter and 0.3 parts of lecithin to obtain a chocolate-like food. .
After tempering this chocolate-like food, it was poured into a plastic mold (20 mm × 30 mm × 20 mm), cooled and solidified at 5 ° C. for 30 minutes, and cut to obtain a rectangular parallelepiped chocolate-like food. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 6)
The gelatinized rice flour of Example 7 was changed to sugar, and a chocolate-like food was similarly prepared. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.

(Comparative Example 7)
A chocolate-like food was prepared in the same manner by changing the pregelatinized rice flour of Example 8 to sugar. The obtained chocolate-like food was a chocolate-like food having a heat-resistant shape that can be stored and distributed at room temperature, having a good texture without being sticky to the hand.
The obtained chocolate-like food was baked in an oven at 170 ° C. for 15 minutes to evaluate the baking resistance.
Table 3 shows the composition and evaluation of Example 7, Example 8, Comparative Example 6, and Comparative Example 7 for comparison.

(Consideration of Table 3)
In Examples 7 and 8, there was a shape-retaining property, and there was no oil stain on the surface, no oil-off, and the shape before firing was firmly held.
In Comparative Examples 6 and 7, there was no shape retention, oil staining on the surface, and oil off, and the shape before firing was not retained.

  According to the present invention, the chocolate-like food before baking is a chocolate-like food that can be eaten at room temperature, as in the case of normal chocolate, and contains a rice-derived milling material. The chocolate-like food after baking can provide a chocolate-like food having shape retention and little oil and fat separation.

Claims (6)

  Chocolate-like food containing rice-derived milling material.   The chocolate-like food according to claim 1, wherein the rice-derived milling material is rice flour or pregelatinized rice flour.   The chocolate-like food according to claim 1, comprising 0.5% to 30% by weight of a rice-derived milling material.   The chocolate-like food according to any one of claims 1 to 3, wherein the moisture content is less than 3% by weight.   The chocolate-like food according to claim 4, which is used for baking.   A method for producing a chocolate-like food comprising blending a rice-derived milling material before roll refining.