KR101747706B1 - Method for manufacturing highly heat-resistant chocolate food - Google Patents

Abstract

The present invention relates to a chocolate having a heat resistance of 35 to 90 degrees, for example, a temperature range exceeding the melting point of a fat in a chocolate, without heat treatment or firing for imparting heat resistance to the chocolate, The present invention provides a method of producing a food using a chocolate having excellent soft and smooth texture, mouthfeel and flavor.
A specific amount of a milk powder or a milk powder and glucose containing chocolate is contacted with a food or food material having a water activity of 0.4-0.95 by coating or wiping and then cooled and solidified to adjust the melting point of the oil in the chocolate A food using a chocolate product having excellent heat resistance and soft texture at over temperature range is obtained.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of producing a chocolate-

The present invention relates to a process for producing a chocolate-based food having excellent heat resistance.

Chocolate and chocolate are products in which fine particles such as cocoa solids, powdered milk powder, and saccharides, which are other raw materials (raw materials), are dispersed in a continuous phase of oil and fat, The behavior of solidification and melting of chocolate or chocolate depends on the physical properties of the fat. A typical example of the fat used in chocolate is cocoa butter. Since its melting point is about 33 degrees, it is rapidly melted near the body temperature to exhibit excellent mouse fill (mouth feel in the mouth) , The heat is mostly melted due to the loss of heat resistance, resulting in problems such as stickiness of the surface, mutual adhesion, loss of shape retention property.

In order to prevent the above problems, various fats having a melting point of 34 to 42 degrees, such as a cocoa butter improvement maintenance, a cocoa butter replacement maintenance, etc., are used as fats replacing cocoa butter. However, even when such fats and oils are used, And the mouse fill of the chocolate type using the fat having a melting point higher than the body temperature is significantly lowered and the palatability is lowered.

From the above, there is a great limitation in the use of chocolate in the market where heat resistance is required beyond 40 degrees in the Japanese market in summer or in tropical countries, and in such a market, the heat resistance There is a high demand.

In order to cope with the above-mentioned demand, various proposals have been made regarding chocolate having excellent heat resistance. Patent Document 1 discloses a process for producing a sugar or a mixture thereof by partially or entirely replacing sugar with one or more kinds of substitute sugars such as crystalline glucose, fructose, crystalline sorbitol, powdery syrup, powdered hydrogenated syrup, The present invention relates to oil-based confectionery which does not stick to sticky sticks even at a temperature of 40 to 90 degrees, which is higher than the melting point of the oil, as a method of heating and solidifying the dough for a few seconds to several tens minutes at 80 deg.

Patent Document 2 proposes a method for producing a confectionery having excellent heat resistance that absorbs moisture from the surface of a retentive confectionery having a moisture content of 3% or less by using a fat and a saccharide as a main component and is characterized in that the shape is not disturbed, The present invention relates to a cookie having excellent heat resistance that does not damage the original texture of the cookie.

Patent Document 3 is a method for producing a complex confection in which heat resistance is improved by placing or firing a chocolate product on a functional food (hydrated food) material and baking it. This method is a method of imparting heat resistance to fired chocolate by utilizing moisture transfer from a functional food material to a chocolate stock and / or chocolate, in place of the method of absorbing the surface of the fountain pen of Patent Document 2.

Japanese Patent Application Laid-Open No. 52-148662 Japanese Patent No. 4126838 Japanese Patent Application Laid-Open No. 2001-333697

The method of Patent Document 1 is a method capable of reliably imparting heat resistance. However, in addition to the problem that a smooth texture and a pungent texture are not obtained, smooth texture and flavor of the original chocolate can not be obtained, There was a need to add a heating and solidifying process without heat. In addition, refiner pulverization of a roll or the like is not easy when replacing some or all of sugar with an alternative sugar to prepare a chocolate raw material, which is difficult to atomize, (Coarse particles) due to agglomeration in the conching step of the chocolate-based raw material, and viscosity of the raw paper are increased, which is not a practically practical method.

In the method of Patent Document 2, a complicated step of spraying or applying water containing water or a saccharide to the surface of the chocolate after molding the chocolate has been required in order to absorb the surface of the chocolate. Further, there is a problem in that a baking step is necessary after moisture absorption and a surface of the chocolate is hard, depending on the degree of hygroscopicity and sintering, so that a soft texture of the chocolate is not obtained.

Since the method of Patent Document 3 utilizes the moisture transfer from the functional food material to the chocolate raw material and / or chocolate, it is possible to omit the labor of moisturizing the chocolate, but the chocolate material is also placed on the functional food material There is a problem that the process of firing is required and the original flavor of the chocolate is slightly lowered due to firing.

As described above, in the conventional method for producing heat-resistant chocolates, a heat treatment step and a firing step are required for imparting heat resistance, so that conventional confectioneries using a chocolate, for example, the manufacture of a complex confectionery of coated chocolate and baked confectionery It is necessary to add such a heat treatment step and a baking step. Further, there has been a problem such that the surface of the chocolate becomes hardened by the heat treatment process and the baking process, and the chocolate flavor, which is a hard and pungent texture of the chocolate, is lowered.

As described above, there is no need for a heat treatment step or a baking step for imparting heat resistance, and a chocolate having smooth texture, mouthfeel and flavor inherent to the chocolate from the surface to the inside of the chocolate has not yet been obtained. There has been a demand for a process for producing heat-resistant chocolates which satisfy both flavor and flavor.

It is an object of the present invention to provide a heat resistant material which does not require a heat treatment step or a firing step for imparting heat resistance and has heat resistance of a temperature range exceeding a melting point of a fat in a chocolate, for example, 35 to 90 degrees, A mouthfeel and a flavor, and a process for producing the chocolate. In addition, there is no problem of difficulty in atomization in the preparation of chocolate products, problems of occurrence of core and increase of viscosity of raw paper, and furthermore, there is a problem in that a method of preparing a chocolate product according to a specific viscosity range having coating suitability, And a manufacturing method thereof.

As a result of intensive studies on the above problems, the inventors of the present invention have found that when a chocolate raw material containing a specific amount of powdered milk, glucose and lecithin is coated or placed on a food or food raw material having a water activity of 0.4 to 0.95, , The above-mentioned chocolate raw material is heat-treated at a temperature range exceeding the melting point of the fat, for example, 35 to 90 degrees without heat treatment or firing. From the surface of the chocolate to the inside of the chocolate, the original soft and smooth texture, The present invention has been completed. Further, in the case of the chocolate-based raw material of the present invention, there is no problem of difficulty of atomization in the preparation of chocolate-based raw-material preparation, generation of core and increase in viscosity of the raw paper, and the viscosity can be adjusted to a specific viscosity having coating suitability.

That is,

(1) A process for producing a chocolate-based food, characterized in that a chocolate containing 3 to 35 wt% of a milk powder is brought into contact with a food or a food material having a water activity of 0.4 to 0.95.

(2) A method for producing a food using chocolate as described in (1), wherein the milk powder is one or more selected from whole milk powder, skim milk powder, cream powder, fake powder, buttermilk powder, .

(3) The method for producing a food using a chocolate according to (1) or (2), wherein the content of lactose contained in the milk powder is 2 to 14% by weight based on the weight of the chocolate.

(4) The method for producing a food using a chocolate according to any one of (1) to (3), wherein the chocolate further contains 5 to 30% by weight of glucose.

(5) The method for producing a food using a chocolate according to any one of (1) to (3), wherein the chocolate further contains 8 to 20% by weight of glucose.

(6) The method for producing a food using a chocolate according to any one of (1) to (5), wherein the content of lecithin in the chocolate is 0.4% by weight or less.

(7) The method for producing a food using a chocolate according to any one of (1) to (5), wherein the content of lecithin in the chocolate is 0.1 to 0.3% by weight.

(8) The method for producing a food using a chocolate according to (6) or (7), wherein the viscosity of the chocolate raw material at 45 degrees is from 2,000 to 20,000 cP.

(9) The method for producing a food using a chocolate according to any one of (1) to (8), wherein the moisture activity of the food to the food raw material is 0.55 to 0.95.

(10) The method for producing a food using a chocolate according to any one of (1) to (8), wherein the moisture activity of the food to the food raw material is 0.7 to 0.95.

.

According to the present invention, it is possible to provide a chocolate having a heat resistance of 35 to 90 degrees, for example, in a temperature range exceeding the melting point of the oil in the chocolate, without heating treatment or firing to impart heat resistance to the chocolate, It is possible to manufacture chocolate products having excellent soft and smooth texture, mouthfeel and flavor. In addition, there is no problem of difficulty in atomization in the preparation of chocolate products, problems of generation of core and increase of viscosity of raw paper, and it is possible to prepare a specific viscosity having coating suitability as raw paper viscosity.

Hereinafter, the present invention will be described in detail.

The chocolate according to the present invention is a continuous phase of the food, such as chocolate or chocolate. "Chocolate" refers to a product that includes "chocolate dough" and "quasi-chocolate dough" according to the "Fair Competition Regulations on Marking Chocolate" (March 29, 1971, Fair Trade Commission Notification No. 16) Cocoa mass, cocoa butter, cocoa powder, and saccharides as raw materials, and if necessary, other edible oils, dairy products, flavorings,

The food such as the above-mentioned chocolate is a food such as chocolate which is used in place of a part or all of cocoa butter for the purpose of improving the physical properties (property improvement) and production cost, Rich in fat, hard butter of low trans non-laurin type, high-elaidic acid type CBR called CBR, and hard butter of low trans-non-laurin type, also known as CBS, , Bakery products, and ice-cream products, a variety of oils having a high melting point to a low melting point and a mixed oil of liquid oil may be used.

As the raw material of the chocolate of the present invention, any ingredient used in ordinary chocolate such as cocoa mass, cocoa powder, saccharide, powdered milk, fat, emulsifier, flavor, flavoring agent, coloring agent and the like can be used.

The chocolate of the present invention contains a powdered milk or a milk powder and glucose as essential components, and other saccharides, if necessary, with sugar or the like. The term "milk powder" in the present invention refers to milk powder as defined in the ordinance of the Holy Spirit, such as milk, and refers to milk powder, milk (milk), especially whole milk powder (whole milk powder) Cream powder, whey powder, buttermilk powder, sweetened milk powder and prepared milk powder are applicable to the present invention. It is preferable that the chocolate of the present invention contains 3 to 35% by weight of one or more kinds selected from such milk powder. If the content of the milk powder is less than 3% by weight, heat resistance can not be obtained in a temperature range exceeding the melting point of the fat in the chocolate after the chocolate has been contacted with food or food material having a water activity of 0.4 to 0.95, Or is attached to a finger. On the other hand, if the content exceeds 35% by weight, it becomes difficult to make fine particles in the preparation of the chocolate dough, and the viscosity of the raw paper after the preparation is increased, which makes it difficult to perform the subsequent molding and coating operations.

In the chocolate of the present invention, the content of the lactose contained in the milk powder is preferably 2 to 14% by weight, more preferably 3 to 10% by weight, and most preferably 4 to 8% by weight based on the weight of the chocolate . If the content of the lactose is less than 2% by weight, heat resistance can not be obtained in a temperature range exceeding the melting point of the fat in the chocolate after contacting the food or the food material having the water activity of 0.4-0.95 with the chocolate, Or is attached to a finger. On the other hand, when the content exceeds 14% by weight, it is difficult to make the chocolate particles in the raw paper preparation become finer, and the viscosity of the raw paper after the preparation is increased, which makes it difficult to carry out the subsequent molding or coating.

As the glucose to be used in combination with the powdered milk of the present invention, any of anhydroglucose and glucose-monohydrate may be used. When anhydrous glucose is used, it is preferably 5 to 30% by weight, more preferably 8 to 20% by weight, and most preferably 8 to 15% by weight. When glucose-dehydrate is used, the amount is preferably 5 to 30% by weight, more preferably 8 to 15% by weight, and most preferably 8 to 10% by weight. In any case, when the water activity of the food to be contacted with the chocolate is less than 0.5, the heat resistance can not be obtained. If the water activity is less than the upper limit, it becomes difficult to atomize the chocolate chocolate raw material preparation, The rise becomes remarkable, which is not preferable. In addition, anhydrous glucose and glucose-1 hydrate may be suitably used in combination in an amount of 5 to 30% by weight of glucose so that the heat resistance and the viscosity within an acceptable range are both compatible.

The chocolate of the present invention preferably contains the above-mentioned powdered milk or the above-mentioned milk powder and glucose as an essential component and restricts the content of lecithin. The content of lecithin is preferably 0.4% by weight or less, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight. When the content of lecithin is less than 0.1% by weight, the viscosity of the chocolate raw material becomes excessively high, which makes it difficult to mold chocolate (pour into molds) or coat the chocolate. Therefore, polyglycerin condensed ricinoleate A condensed ricinoleic ester) (hereinafter abbreviated as PGPR) is preferably added. On the other hand, if the content of lecithin exceeds the upper limit, the heat resistance of the chocolate after contact with the food or the food material with a water activity of 0.4 to 0.95 is lowered, and the desired heat resistance in a temperature range exceeding the melting point of the fat in the chocolate is obtained It is not desirable because it is difficult to get rid of. In the present invention, it is preferable to contain 0.1 to 0.5% by weight, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight of PGPR in addition to lecithin, in order to prepare a chocolate- In addition to lecithin, the inclusion of PGPR has the advantage of reducing the chocolate base stock viscosity. That is, when the desired heat resistance of 40 degrees or more is obtained by lecithin alone, it is necessary to set the viscosity of the chocolate raw material to a relatively high value, which tends to make the molding or coating operation difficult, but the viscosity can be set low by the combination of PGPR. When the PGPR content is less than the lower limit, the effect of reducing the viscosity of the chocolate raw material is insufficient, and conversely, the viscosity reduction effect is not obtained beyond the upper limit.

The viscosity of the chocolate-based raw material of the present invention is preferably 2,000 to 20,000 cP in the viscosity measured at 45 ° C after complete dissolution of the fat in the raw paper, although the viscosity of the chocolate-based raw material of the present invention is also used after the raw material preparation. If the raw paper viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (pouring on a mold) or coating becomes difficult. In the case where the chocolate is a baked confection or a coating of breads, it is preferably 2,000 to 10,000 cP, more preferably 3,000 to 8,000 cP to be. When the raw paper viscosity is less than 2,000 cP, there is a problem that the thickness of the coating of the chocolate is too thin to see the base or the flavor of the chocolate becomes thin. On the contrary, when the viscosity exceeds 10,000 cP, the coating thickness becomes too thick, There is a possibility that the viscosity is further increased, which is not preferable.

Cocoa butter and various plant fats can be used as the fats to be mixed with the chocolate in the present invention. However, hard butter having an appropriate hardness at room temperature and having a melting point of 30 to 40 degrees with a mouse fill is suitable, and elaidic acid (1-palmito, 2-stearo, 3-olein), SSO (1,2-distearo, 3-olein), asymmetric triglycerides, Low transvirurinic acid type hard butter prepared by mixing some symmetric triglycerides, triglycerides containing a small amount of trans fatty acids, and saturated triglycerides with PPO (1,2-dipalmito, 3-olein) as major triglycerides, lauric acid type hard Tempering type preservation (no-tempering fat and oil) such as butter, cocoa butter, cocoa butter substitute fat (temper ing type fats and oils). (Processed milk fat) obtained by curing (hardening), fractionation (separation), transesterification or the like of the fat can be used. Examples of raw materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, cone oil, safflower oil, Vegetable oils such as olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, palm kernel oil and palm kernel oil, Curing, fractionation, ester exchange, and the like.

The food using the chocolate of the present invention maintains the heat resistance in a temperature range exceeding the melting point of the fat in the chocolate. For example, when the food is distributed and stored in a temperature range of 40 to 90, When the product temperature is lowered to 30 degrees or less, whitening due to bloom may occur on the surface of the chocolate. Therefore, in this case, among hard butter mentioned above, It is preferable to blend any one of the so-called no-tempering type hard butter such as trans-acid type hard butter, low trans-viruric acid type hard butter and lauric acid type hard butter.

Another ingredient that may be included in the chocolate in the present invention is cacao mass, cocoa powder, soy flour, soybean milk powder, concentrated soybean protein, isolated soybean protein, soybean whey, coffee, vanilla, Flavors such as caramel, fruits, nuts, and fruity powder and dry fruits and herbs (e.g. mint), vanilla flavor, herb flavor, caramel flavor and the like , Nuts, cereals, swollen products, fruids, creams or mixtures thereof, or other edible ingredients. The coloring agent, the flavoring agent and the flavoring agent are not limited to the above-mentioned components, and any ones known to those skilled in the art may be used.

Emulsifiers other than lecithin and PGPR can be suitably used within the range that both the viscosity of the chocolate and the heat resistance after the heat treatment are compatible. For example, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fractionated lecithin and ammonium phosphate. The purpose of use is prevention of bloom and prevention of occurrence of graining as a countermeasure in case of being exposed to high temperature above the melting point of the oil during storage and transportation.

The chocolate-based raw material of the present invention can be prepared by, for example, the following conventional methods. An emulsifier such as cocoa mass or fats and lecithin or PGPR is added to a solid starch raw material such as cocoa powder, saccharide or powdered milk and mixed using a Hobart mixer or the like to prepare a paste-like Prepare the raw material. The obtained raw paper is pulverized to a smooth particle having an average particle diameter of 15 to 30 m with a refiner such as a roll. Then, conching (stirring and mixing) is carried out while maintaining the temperature at 40 to 70 degrees to form a smooth paste, and then further added with and mixed with oils, emulsifiers, perfumes and the like to obtain a predetermined chocolate raw material. When the conching temperature exceeds 80 degrees, the viscosity of the chocolate-based raw material remarkably increases. Therefore, the chocolate-based raw material of the present invention is preferably a cone at 40 to 70 degrees.

In the preparation of the aforementioned chocolate raw material, the atomization by a refiner or the like preferably has an average particle diameter of 15 to 30 m, more preferably 18 to 25 m, and most preferably 18 to 22 m. When it exceeds 30 m, This is not desirable because it gives a feeling of texture. In addition, if the raw paper causes viscosity increase in the conching process, it is likely to cause core or stick to the wall surface of the mixer so that it takes a long time to form a smooth paste, or the final viscosity of the prepared chocolate raw material is excessively high , Problems such as a trouble in a later molding step occur. Therefore, in the conching process, it is important to set the composition of the chocolate-based raw material so that the rise of the viscosity of the raw paper becomes an allowable range. Suitable for such a blend setting is the blend of the chocolate of the present invention.

The moisture content (moisture) of the chocolate base material of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, it is not preferable since such problems as viscosity increase and core formation in the above-mentioned raw-foundation preparation tend to occur. The fat content of the chocolate-based raw material of the present invention is preferably 25 to 45% by weight, more preferably 30 to 40% by weight, and most preferably 32 to 38% by weight. When the content of the fat is less than 25% by weight, the smooth texture of the chocolate is impaired, resulting in a well-formed mouthfeel and a tendency to become sticky due to moisture absorption of the sugar depending on the storage environment. On the other hand, if the amount of the fat exceeds 45% by weight, oil off to the surface of the chocolate becomes remarkable, which is not preferable.

The chocolate-containing food of the present invention is a food in which the above-mentioned chocolate is brought into contact with a food or food material having a water activity of 0.4 to 0.95. By bringing the chocolate into contact with such foods or food raw materials, the chocolate after contact can be prevented from sticking to the surface of the chocolate or sticking to each other or by collapsing the shape at a temperature range higher than the melting point of the fat in the chocolate, for example, And chocolate from the surface of the chocolate to the inside of the chocolate can be made into a product having excellent soft and smooth texture, mouthfeel and flavor inherent in the chocolate.

The chocolate-based foodstuff of the present invention is prepared by keeping the chocolate-based raw material prepared by the above-described method in a molten state by keeping it at a temperature higher than the melting point of the oil in the chocolate, for example, at 40 to 60 degrees for 30 minutes or more, Baked goods such as baked goods or bread or the food material by a method such as coating or wiping, and then finally cooled to solidify the oil in the chocolate, whereby the chocolate such as the baked cake or the bread, Food can be obtained. The reason why the chocolate of the present invention has excellent heat resistance is not clear. However, it is not clear why the chocolate of the present invention has excellent heat resistance. As a result of the formation of the glassy structure by the absorption of water by lactose, milk protein and glucose, it is considered that heat resistance is provided even in the temperature range of 35 to 90 degrees, at which the fat in the chocolate is melted. The cooling after the contact with the foodstuff or the food material can be performed by leaving the refrigerator at 0 to 15 degrees in the refrigerator, cooling the cooling air in the cooling tunnel, cooling at room temperature or below at 30 degrees or less, and the like.

The water activity of the food to the food material used in the present invention is preferably 0.4 to 0.95, more preferably 0.55 to 0.95, and most preferably 0.7 to 0.95. If the water activity is less than 0.4, the heat resistance of the chocolate after contact with the chocolate becomes insufficient, which is not preferable. If the water activity exceeds the upper limit, the degree of water migration becomes excessively large, and the chocolate after contact with the chocolate is fluidized in the form of ganache, which is also undesirable because it loses its heat resistance. When the chocolate contains 2% by weight or more of lactose in the milk powder and does not contain glucose, the water activity of the food to be contacted with the chocolate is preferably 0.7 to 0.95. If it is less than 0.7, the heat resistance may be insufficient. When the chocolate contains 2% by weight or more of lactose in the milk powder and less than 5 to 8% by weight of glucose, the water activity of the food to be contacted is preferably 0.55 to 0.95. If it is less than 0.55, the heat resistance may be insufficient. When the chocolate contains 2% by weight or more of glucose and 8% by weight or more of glucose in the milk powder, the water activity of the food to be contacted is preferably 0.4 to 0.95. If it is less than 0.4, the heat resistance may be insufficient.

The food or food raw material used in the present invention is not particularly limited as long as its water activity is 0.4-0.95. However, it is also possible to use the dried food such as grapes and papaya, bok, jelly beans), 7 to 21% by weight of dry confectionery (dry confectionery), maroon glaze, cupcake, baumkuchen, pound cake, butter cake, sponge cake doughnut, pie, pie, etc. of moisture content of 14 to 44% by weight of water such as sponge cake, waffle, etc., half-life confectionery, pudding, jelly, Danish, snack bread, coupe bread, roll bread, and the like can be exemplified.

Example

Examples will be described below. % &Quot; and " parts "

In each example, the average particle diameter, viscosity, and core of the prepared chocolate-derived raw paper were measured or confirmed by the following method.

(Average particle diameter)

(Oil content of less than 50%) on the measurement side of a micrometer (manufactured by Mitutoyo Corporation, product name: Digimatic Outside Micrometer MDC-25PJ) If it is not satisfied, it is diluted with liquid oil and prepared to an oil content of 50 to 60%), and the measurement surfaces are attached to each other, and the particle size is measured in a state in which the chocolate is discharged from the measurement surface . The particle size was measured five times, and the average value of the three measurements excluding the maximum and minimum values was defined as the average particle diameter.

(Viscosity)

When the temperature of the chocolate is adjusted to 45 degrees and the viscosity is 10,000 cP or less with a BM type viscometer (manufactured by TOKYO KEIKI INC.), The third rotor is measured at 12 rpm. When the viscosity is more than 10,000 cP, , And 12 rpm.

(Confirmation of core)

After the completion of the conching, 1.5 kg of the chocolate raw material is passed through a 100-mesh sieve to visually confirm the presence or absence of granular material on the mesh. We accepted thing which we did not have thing of figurative thing, and we decided that we failed.

In addition, the heat resistance evaluation, texture and flavor evaluation of the chocolate products in the prepared foods using chocolate were evaluated according to the following criteria.

(Heat resistance evaluation)

The chocolate raw material was kept at 45 ° C for 30 minutes to form a fused state, which was coated on the surface of the food or food raw material and allowed to stand overnight at room temperature of 20 ° C to cool and cool the chocolate. The chilled and solidified chocolate-based food was sealed in a gusset bag, stabilized at 20 degrees for 3 days, allowed to stand in a constant temperature bath at 40 degrees for 7 days, and then the chocolate surface was hand- The presence of adhesion, the presence or absence of oil off, and the presence of deformation were confirmed. In addition, the presence or absence of adhesion of chocolate to the bag was confirmed.

(Heat resistance: adhesion to fingers)

⊚: very good (no attachment to the finger, no oil off, no deformation)

○: Good (little oil was attached to the finger, but there was no deformation)

?: Slightly defective (attachment to the finger, oil-off, but no deformation)

X: defective (adherence to the finger and oil off were severe, and deformation also occurred)

(Heat resistance: Attachment to gusset bag)

◎: Very good (no sticking, no oil off, no deformation)

○: Good (a little oil was attached to the set bag, but there was no deformation)

?: Slightly defective (adhesion to a set bag and oil off, but no deformation)

X: Defective (adherence and oil off to giant set bag and severe deformation)

Startup example 1

7 parts of cocoa powder (11% of oil), 41.2 parts of sugar, 11.4 parts of whole milk powder (39% of lactose content), glucose-1 hydrate (trade name "Hi Mesh", San-ei Sucrochemical Co., Ltd.). ) Were weighed and mixed. 3.4 parts of pre-melted cacao mass (oil content 55%), lauric acid type hard butter (trade name " Falcana H ", rising temperature 35 degrees, FUJI OIL CO. LTD.)) Was added with stirring using a mixer (AM30, Aicohsha Manufacturing Co., Ltd.). The obtained dough-shaped raw paper was finely pulverized with a roll refiner ("Three-roll mill SDY-300" manufactured by BUHLER Co., Ltd.) to obtain a roll flake. The resulting roll flake was mixed with 4 parts of Falcona H, 0.2 part of lecithin and 0.15 part of PGPR (trade name: CRS75, manufactured by SAKAMOTO YAKUHIN KOGYO CO., LTD.)) To a conching mixer (SHINAGAWA MACHINERY WORKS Co., Ltd.) At an intermediate speed (middle speed) while keeping the temperature at 55 degrees. After the flakes became a slightly soft dough shape, 4 parts of Falcona H were added with stirring to obtain a chocolate-based flour 1. The average particle diameter of the chocolate raw material 1 was 20 μm, the viscosity was 5,500 cP, and the water content was 0.8%. The content of lactose 1 of the present chocolate bran 1 was 4.5%.

Example 1

The chocolate pellets of the starting Example 1 were kept at 45 DEG C for 30 minutes to be frozen, then the dry papaya (water activity 0.46) was immersed in the chocolate pellet 1, the dry papaya after immersion was removed with tweezers and shaken for about 2 seconds, Dried papaya was obtained by dropping the fresh papaya, and covering the fresh papaya. The obtained dry papaya was allowed to stand at 20 ° C for one night, and then filled into a bag of gauges and stored at 20 ° C for 3 days. Thereafter, after leaving for 7 days in a thermostatic chamber of 40 degrees with a bigger sack, after opening the bigger sack, the heat resistance of the coated chocolate was evaluated (attachment to the inside of the finger and the bigger bag) Almost no attachment to the set bag was seen.

Example 2

A caramel covered with chocolate (moisture activity: 0.56) was prepared in the same manner as in Example 1, in place of the dry papaya of Example 1. The heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, and it was found that there was no adhesion to the fingers and the gusset bag and the heat resistance was good.

Example 3

A chocolate-coated castella in which one side of castella was coated with chocolate was prepared in the same manner as in Example 1, using commercially available castella (moisture activity 0.79) instead of dry papaya of Example 1. The heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, and it was found that there was no adhesion to the fingers and the gusset bag and the heat resistance was good.

Example 4

A snack bread (water activity: 0.83) commercially available in place of the dry papaya of Example 1 was used to prepare a chocolate-coated snack bread in which the top surface of the snack bread was covered with chocolate. The heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, and it was found that there was no adhesion to the fingers and the gusset bag and the heat resistance was good.

Example 5

A commercially available roll bread (moisture activity 0.91) was used in place of the dry papaya of Example 1, and a chocolate-coated roll bread in which the top surface of the roll bread was covered with chocolate was prepared in the same manner as in Example 1. In addition, the heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, and there was no adhesion to the fingers, but there was little adhesion to the gluing bag.

Comparative Example 1

A chocolate-coated peanut was prepared in the same manner as in Example 1 using dry peanut (water activity 0.34) instead of dry papaya of Example 1. In addition, the heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, and it was found that there was no heat resistance at all because of adhesion to the fingers and the gusset bag.

Comparative Example 2

A chocolate-coated bread having the top side of the bread covered with chocolate was prepared in the same manner as in Example 1, using a commercially available bread (moisture activity 0.96) instead of the dry papaya of Example 1. Further, the heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, and it was found that the heat resistance of the coated chocolate was insufficient due to adhesion to the fingers and gingham bag.

Table 1 shows the evaluation results of chocolate-containing foods coated with the chocolate of Examples 1 to 5 and Comparative Examples 1 and 2.

As shown in Table 1, the coated chocolate of Examples 1 to 5, in which the moisture activity of the food was 0.46 to 0.91, exhibited excellent heat resistance at 40 degrees which exceeded the melting point of the oil in the chocolate . In the case of coated chocolate of dry-nuts having a low water activity of 0.34, no heat resistance was obtained at all. Also, in the case of the coated chocolate of the bread having a high water activity of 0.96, the coated chocolate was fluidized in the form of a ganache because of the high degree of moisture transfer from the bread, and the heat resistance was also insufficient. In addition, the chocolate products of Examples 1 to 5 were soft and smooth and good texture from the surface to the inside.

Startup example 2

, 7 parts of cocoa powder (11% oil), 55.6 parts of sugar and 5 parts of whole milk powder (39% of lactose content) were weighed and mixed and mixed with 3.4 parts of pre-melted cacao mass (oil content 55%), lauric acid hard butter 21 parts, manufactured by Fuji Seiyu Co., Ltd.) was added with stirring using a mixer (AM30 produced by Aikosha Co., Ltd.). The obtained dough-shaped raw material was finely pulverized with a roll refiner ("Three-roll mill SDY-300" manufactured by BUHLER Co., Ltd.) to obtain a roll flake. The obtained roll flakes were stirred at a constant speed with a conching mixer (manufactured by Shinagawa Kogyo Co., Ltd.) at 55 ° C with 4 parts of Falcona H, 0.2 parts of lecithin and 0.15 parts of PGPR (trade name: CRS75, manufactured by Sakamoto Chemical Industries Co., Ltd.). After the flakes became a slightly soft dough, 4 parts of Falcona H were added with stirring to obtain a chocolate flour 2. The average particle diameter of the chocolate bran 2 was 19 탆, the viscosity was 6,230 cP, and the water content was 0.8%. The lactose content of the present chocolate bran 2 was 2%.

Startup example 3

8 parts of powdered milk powder of the starting example 2 and 55.6 parts of sugar were changed to 52.6 parts to prepare a chocolate raw material paper as in the case of the starting example 2 to obtain a chocolate raw paper material 3. The average particle diameter of the chocolate bran 3 was 19 탆, the viscosity was 5,900 cP, and the water content was 0.8%. The content of lactose in this chocolate 3 was 3.1%.

Startup example 4

5 parts of powdered milk of the starting Example 2 was changed to 11.4 parts and 55.6 parts of sugar was changed to 49.2 parts to prepare a chocolate raw material paper 4 in the same manner as in the starting example 2. The average particle diameter of the chocolate bran 4 was 19 탆, the viscosity was 4,550 cP, and the water content was 0.8%. The content of lactose in the present chocolate 4 was 4.5%.

Startup example 5

15 parts of powdered milk of the starting example 2 and 55.6 parts of sugar were changed to 45.6 parts to prepare a chocolate-based raw material paper 5 in the same manner as in the starting example 2. The average particle diameter of the chocolate base paper 5 was 19 μm, the viscosity was 4,400 cP, and the water content was 0.8%. The lactose content of the present chocolate 5 was 5.9%.

Start example 6

5 parts of the powdered milk of the starting example 2 was changed to 30 parts and 55.6 parts of the sugar was changed to 30.6 parts to prepare chocolate base paper 6 in the same manner as in the starting example 2 to obtain a chocolate base paper 6. The average particle diameter of the chocolate bran paper 6 was 19 μm, the viscosity was 4,000 cP, and the water content was 0.8%. The content of lactose 6 in this chocolate was 6.0%.

Startup example 7

11.4 parts of powdered milk of the starting Example 4 was changed to 11.4 parts of glucose-1 hydrate " Hi Mesh ", and chocolate grounds were prepared in the same manner as in Example 4 to obtain chocolate grounds. The average particle diameter of the chocolate powder 7 was 21 탆, the viscosity was 5,230 cP, and the water content was 0.8%. This chocolate powder does not contain lactose.

Startup example 8

5 parts of the powdered milk of the starting example 2 was changed to 2.5 parts and 55.6 parts of the sugar was changed to 58.1 parts to prepare a chocolate raw material paper 8 in the same manner as in the starting example 2 to obtain a chocolate paper material paper 8. The average particle diameter of the chocolate base paper 8 was 20 μm, the viscosity was 6,160 cP, and the water content was 0.8%. The content of lactose 8 in this chocolate was 1%.

Example 6

The chocolate cake raw material 2 of the starting example 2 was kept at 45 DEG C for 30 minutes to be frozen, and then the upper surface of the commercially available castella (moisture activity 0.79) was immersed in the chocolate raw material 2, the castella after the immersion was taken out, Of chocolate was dropped to obtain a castella covered with chocolate-based raw material. The resulting castella was allowed to stand overnight at 20 ° C, and then charged into a bag, which was stored at 20 ° C for 3 days. Thereafter, after leaving for 7 days in a thermostatic chamber of 40 degrees with a sieve set, the heat-resistant property of the coated chocolate (adhesion to the inner surface of the fingers and the bag) was evaluated by opening the sack set, Attachment to the gusset bag was confirmed a little.

Example 7

The chocolate-based raw material 2 of Example 6 was changed to the chocolate-based raw material 3 prepared in the starting Example 3 to obtain a castella in which chocolate-based raw materials were coated in the same manner as in Example 6. The obtained chocolate-coated chocolate pieces were evaluated for heat resistance in the same manner as in Example 6, and no adhesion was observed to the fingers and the gusset bag, thus showing good heat resistance.

Example 8

The chocolate-based raw material 2 of Example 6 was changed to the chocolate-based raw material 4 prepared in the starting Example 4 to obtain a castella in which the chocolate-based raw material was coated in the same manner as in Example 6. The obtained chocolate-coated chocolate pieces were evaluated for heat resistance in the same manner as in Example 6, and no adhesion was observed to the fingers and the gusset bag, thus showing good heat resistance.

Example 9

The chocolate bran paper 2 of Example 6 was changed to the chocolate bran paper 5 prepared in the beginning Example 5 to obtain a castella covered with chocolate base paper in the same manner as in Example 6. [ The obtained chocolate-coated chocolate pieces were evaluated for heat resistance in the same manner as in Example 6, and no adhesion was observed to the fingers and the gusset bag, thus showing good heat resistance.

Example 10

The chocolate bran paper 2 of Example 6 was changed to the chocolate bran paper 6 prepared in Example 6 to obtain a castella covered with chocolate base paper in the same manner as in Example 6. [ The obtained chocolate-coated chocolate pieces were evaluated for heat resistance in the same manner as in Example 6, and no adhesion was observed to the fingers and the gusset bag, thus showing good heat resistance.

Comparative Example 3

The chocolate bran paper 2 of Example 6 was changed to the chocolate bran paper 7 prepared in the starting Example 7 to obtain a castella covered with chocolate base paper in the same manner as in Example 6. [ The obtained chocolate-coated chocolate products were evaluated for heat resistance in the same manner as in Example 6, and there was adherence to the fingers and glue bag, and the heat resistance was insufficient.

Comparative Example 4

The chocolate-based raw material 2 of Example 6 was changed to the chocolate-based raw material 8 prepared in the starting Example 8 to obtain a castella covered with a chocolate-based raw material in the same manner as in Example 6. [ The obtained chocolate-coated chocolate products were evaluated for heat resistance in the same manner as in Example 6, and although adhesion to fingers was hardly observed, adhesion to a set bag was confirmed, and the heat resistance was somewhat lacking.

Table 2 shows the evaluation results of the chocolate-coated castella covered with the chocolate of Examples 6 to 10 and Comparative Examples 3 to 4.

As shown in Table 2, the chocolate-coated chocolate of Examples 6 to 10 having excellent milk powder content of 5 to 30% and lactose content of 2 to 11.7% in the whole milk powder showed excellent heat resistance. Comparative Example 3 containing 11.4% glucose-free hydrate without powdered milk powder and milk powder in Comparative Example 4 and Comparative Example 4 containing 2.5% total milk powder content and 1% lactose content in whole milk powder were insufficient in heat resistance . In addition, the chocolate products of Examples 6 to 10 were soft and smooth and good texture from the surface to the inside.

Startup Example 9

11.4 parts of the powdered milk of the starting Example 4 was changed to 11.4 parts of cheese fake powder (trade name: DEMINAL50, manufactured by Friesland Campina DOMO Co., Ltd., lactose content: 79%) to prepare chocolate raw material paper 9 in the same manner as in Example 2 . The average particle diameter of the chocolate powder 9 was 21 탆, the viscosity was 4,700 cP, and the water content was 0.8%. The content of lactose in this chocolate was 9%.

Startup example 10

11.4 parts of the powdered milk of the starting Example 4 was changed to 11.4 parts of the skim milk powder (lactose content 53%), and chocolate grounds were prepared in the same manner as in the starting Example 2 to obtain chocolate grounds 10. The average particle diameter of the chocolate base paper 10 was 21 탆, the viscosity was 4,600 cP, and the water content was 0.8%. The content of lactose 10 of this chocolate was 6%.

Startup example 11

11.4 parts of powdered milk of the starting Example 4 was changed to 11.4 parts of dehydrated low fat milk powder (trade name: Promilk 85, manufactured by Ingredia Co., Ltd., lactose content: 5.5%) to prepare a chocolate raw material as in Example 2, The raw material 11 was obtained. The average particle diameter of the chocolate base paper 11 was 201 μm, the viscosity was 4,800 cP, and the water content was 0.8%. The lactose content of the present chocolate liquor 11 was 0.6%.

Example 11

The chocolate cake raw material 2 of Example 6 was changed to the chocolate raw cake raw material 9 prepared in the starting Example 9 to obtain a castella in which the chocolate raw material was coated in the same manner as in Example 6. [ The obtained chocolate-coated chocolate pieces were evaluated for heat resistance in the same manner as in Example 6, and no adhesion was observed to the fingers and the gusset bag, thus showing good heat resistance.

Example 12

The chocolate-based raw material 2 of Example 6 was changed to the chocolate-based raw material 10 prepared in Example 10 to obtain a castella in which the chocolate-based raw material was coated in the same manner as in Example 6. The obtained chocolate-coated chocolate pieces were evaluated for heat resistance in the same manner as in Example 6, and no adhesion was observed to the fingers and the gusset bag, thus showing good heat resistance.

Comparative Example 5

The chocolate bran paper 2 of Example 6 was changed to the chocolate bran paper 11 prepared in the beginning Example 11 to obtain a castella covered with chocolate base paper in the same manner as in Example 6. [ The obtained chocolate-coated chocolate products were evaluated for heat resistance in the same manner as in Example 6, and there was adherence to the fingers and glue bag, and the heat resistance was insufficient.

Table 3 shows the evaluation results of the chocolate-coated castella covered with the chocolate of Examples 11 to 12 and Comparative Example 5.

As shown in Table 3, the chocolate-coated chocolate of Examples 11 and 12 containing 11.4% of cheese whey powder or skim milk powder, respectively, and having a lactose content of 9% and 6% in cheese whey powder or skim milk powder, Heat resistance. Comparative Example 5 containing low fat lactose low fat milk powder was slightly lacking in heat resistance. In addition, the chocolate products of Examples 11 and 12 were soft and smooth and good texture from the surface to the inside.

Startup example 12

A chocolate-based raw material 12 was obtained in the same manner as in Example 1 except that 8 parts of glucose-1 hydrate "Hi-mesh" of Starting Example 1 (containing 11.4% of powdered milk) was changed to 0 part and 41.2 parts of sugar were changed to 49.2 parts. The average particle diameter of the chocolate base paper 12 was 19 μm, the viscosity was 4,550 cP, and the water content was 0.8%. The content of lactose 12 of the present chocolate bran was 4.5%.

Startup example 13

8 parts of glucose-1 hydrate "Hi Mesh" in Example 1 was changed to 2.5 parts, and 41.2 parts of sugar was changed to 46.7 parts, to obtain chocolate raw material 13 in the same manner as in Example 1. The average particle diameter of the chocolate raw material 13 was 19 탆, the viscosity was 4,830 cP, and the water content was 0.8%. The content of lactose 13 of this chocolate bran 13 was 4.5%.

Startup example 14

5 parts of glucose-1 hydrate " Hi-mesh " of the starting example 1 was changed to 5 parts and 41.2 parts of sugar was changed to 44.2 parts to obtain a chocolate raw material 14 in the same manner as in the starting example 1. The average particle diameter of the chocolate base paper 14 was 20 μm, the viscosity was 5,020 cP, and the water content was 0.8%. The lactose content of the present chocolate 14 was 4.5%.

Startup example 15

12 parts of glucose-1 hydrate " Hi Mesh " of the starting example 1 was changed to 12 parts and 41.2 parts of sugar was changed to 37.2 parts to obtain a chocolate raw material 15 in the same manner as in the starting example 1. The average particle diameter of the chocolate base paper 15 was 20 탆, the viscosity was 5,670 cP, and the water content was 0.8%. The content of lactose in the present chocolate 15 was 4.5%.

Startup example 16

15 parts of glucose-1 hydrate " Hi Mesh " in Example 1 was changed to 15 parts and 34.2 parts of sugar was changed to 34.2 parts to obtain a chocolate raw material 16 in the same manner as in Example 1. The average particle diameter of the chocolate base paper 16 was 22 탆, the viscosity was 5,980 cP, and the water content was 0.8%. The content of lactose in the present chocolate 16 was 4.5%.

Example 13

Caramel (moisture activity: 0.56) was immersed in the chocolate base paper 12 after holding the chocolate base paper 12 of the starting example 12 at 45 degrees for 30 minutes to take out the caramel after immersion with tweezers and shaking for about 2 seconds to remove excess chocolate The dough was dropped to obtain a caramel covered with a chocolate-based raw material. The resulting caramel was allowed to stand overnight at 20 ° C, then filled in a bag and kept at 20 ° C for 3 days. Thereafter, after leaving for 7 days in a thermostatic chamber of 40 degrees with a large bag set, the bag was opened to evaluate the heat resistance (attachment to the inner surface of the fingers and the bag set) of the coated chocolate, And it was found that there was a slight lack of heat resistance.

Example 14

The chocolate-based raw material 12 of Example 13 was replaced with the chocolate-based raw material 13 of Example 13, and caramel with a chocolate-based raw material-covered green-sheet was obtained in the same manner as in Example 13. The heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, and it was confirmed that adhesion to the fingers and adhesion to the gingham bag were insufficient.

Example 15

The chocolate-based raw material 12 of Example 13 was replaced with the chocolate-based raw material 14 of the starting example 14 to obtain caramel coated with a chocolate-based raw material in the same manner as in Example 13. The heat resistance of the resulting chocolate covered caramel was evaluated in the same manner as in Example 13, and there was no adhesion to the fingers, but adhesion to the gum set was slightly confirmed.

Example 16

A chocolate-based raw material 12 of Example 13 was replaced with the chocolate-based raw material 15 of Example 15, and caramel having a chocolate-based raw material-coated cloth was obtained in the same manner as in Example 13. The heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13. There was no adhesion to fingers or sticking to fingers, and excellent heat resistance was exhibited.

Example 17

The chocolate-based raw material 12 of Example 13 was replaced with the chocolate-based raw material 16 of Example 16, and caramel with a chocolate-based raw material-covered green-sheet was obtained in the same manner as in Example 13. The heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13. There was no adhesion to fingers or sticking to fingers, and excellent heat resistance was exhibited.

Example 18

The caramel of Example 13 (water activity 0.56) was replaced with castella (water activity 0.79) to obtain a castella covered with chocolate grounds 12 of Example 12. The heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 13, and it was found that there was no adhesion to the fingers and no adhesion to the jar, and excellent heat resistance was exhibited.

Example 19

A chocolate paste raw material 13 of Example 18 was replaced with the chocolate raw raw material 13 of Start Example 13, and a castella covered with a chocolate raw material 13 was obtained in the same manner as in Example 18. [ The heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 18. There was no adhesion to fingers or sticking to a set bag, and excellent heat resistance was exhibited.

Table 4 shows the results of evaluation of chocolate coated caramels and Castella coated with the chocolate of Examples 13 to 19.

As shown in Table 4, when the food moisture activity is 0.56, sufficient heat resistance can not be obtained unless glucose is contained by 5% or more, preferably 8% or more, in addition to 11.4% of whole milk powder (4.5% The result came out. When the food moisture activity was 0.79, good heat resistance was obtained even when only 11.4% of powdered milk (4.5% of lactose in whole milk powder) was contained as in Example 18. In addition, all of the chocolate products of Examples 13 to 19 were smooth from the surface to the inside and had a good texture.

Startup example 17

0.2% of the lecithin of the starting example 12 was replaced with 0.3%, and the chocolate raw material 17 was obtained in the same manner as in the starting example 12. The average particle diameter of chocolate ground cloth 17 was 22 탆, the viscosity was 7,200 cP, and the water content was 0.8%. The content of lactose 17 in this chocolate was found to be 4.5%.

Startup example 18

0.2% of the lecithin of the starting Example 12 was replaced with 0.4%, and the chocolate raw material 18 was obtained in the same manner as in Example 12. The average particle diameter of the chocolate base paper 18 was 21 μm, the viscosity was 8,800 cP, and the water content was 0.8%. The content of the milk of the present chocolate 18 was 4.5%.

Startup Example 19

0.2% of the lecithin of the starting example 12 was replaced with 0.5%, and the chocolate raw material 19 was obtained in the same manner as in the example 12. The average particle diameter of the chocolate raw material 19 was 21 탆, the viscosity was 12,000 cP, and the water content was 0.8%. The content of lactose 19 of this chocolate raw material 19 was 4.5%.

Example 20

Instead of the chocolate-based raw material 2 of Example 6 of Example 6, a chocolate-derived raw material 17 of Example 17 was used to obtain a castella covered with a chocolate raw material 17. The heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, and it was found that there was no adhesion to fingers or sticking to a set bag, and excellent heat resistance was exhibited.

Example 21

Instead of the chocolate-based raw material 2 of Example 6 of Example 6, a chocolate-based raw material 18 of Example 18 was used to obtain a castella covered with a chocolate-based raw material 18. The heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6. There was no adhesion to the fingers,

Example 22

Instead of the chocolate-based raw material 2 of Example 6 of Example 6, a chocolate-based raw material 19 of Example 19 was used to obtain a castella covered with a chocolate raw material 19. The heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6. There was no adhesion to the fingers, but adhesion to the embossing bag was confirmed, and the heat resistance was slightly lacking.

Table 5 shows the evaluation results of chocolate coated chocolate samples coated with the chocolate of Example 8 and Examples 20 to 22.

As shown in Table 5, the lower the content of lecithin tends to exhibit the superior heat resistance, the lower the content of lecithin is preferably less than 0.4%, more preferably 0.3% or less, and most preferably 0.2% or less. All of the chocolate products of Example 8 and Examples 20 to 22 were soft and smooth and good texture from the surface to the inside.

Example 23

Using a chocolate-based raw material 6 of the starting example 6 (containing 30% of whole milk powder and 11.7% of lactose in whole milk powder) and a commercially available bread (water activity 0.93), the top side of the bread was covered with chocolate, Was prepared in the same manner as in Example 1. When the heat resistance of the prepared bread-coated chocolate was evaluated in the same manner as in Example 1, there was no adhesion to the fingers, and it showed good heat resistance that there was little adhesion to the bag.

Startup example 20

(Trade name " Falena H ") of the starting example 1 was replaced with nonlaurin type trans-acid hard butter (trade name: MELANO H-1000, manufactured by Fuji Seiyu Co., Ltd.) In the same manner, a chocolate raw material 20 was prepared. The average particle diameter of the chocolate bran 20 was 20 μm, the viscosity was 5,600 cP, and the water content was 0.8%. The content of lactose in the present chocolate bran 20 was 4.5%.

Example 24

A commercially available castella (water activity 0.79) was used to prepare a chocolate-coated castella covered with a chocolate base 20 of one side of the castella was prepared in the same manner as in Example 1. Furthermore, when the heat resistance of the coated chocolate was evaluated in the same manner as in Example 1, there was no adhesion to the fingers and the gusset bag, and good heat resistance was exhibited. Also, the coated chocolate was soft and smooth from the surface to the inside.

Example 25

Chocolate raw material 21 was prepared in the same manner as in Example 1 except that 44.3 parts of sugar, 22.2 parts of powdered milk, 18.7 parts of cocoa butter, 14.5 parts of cacao mass, 0.2 parts of lecithin and 0.15 part of PGPR were used. 3 parts of a commercially available chocolate-tempering seeding agent (trade name "Chocoside B", manufactured by Fuji Seiyu Co., Ltd.) was added to 100 parts of the chocolate raw material 21 while stirring at a temperature of 35 ° C of the prepared chocolate raw material 21, . After stirring for one hour at 35 degrees, the one side of the commercially available castella (water activity 0.79) was immersed in the chocolate raw material 21 and shaken for about 2 seconds to drop the extra chocolate raw material to obtain a castella covered with the chocolate raw material 21. The resulting castella was allowed to stand overnight at 20 ° C, and then charged into a bag, which was stored at 20 ° C for 3 days. Thereafter, after leaving for 3 days in a thermostatic chamber at 37 ° C with a large sack set, after opening the sack set, the heat resistance of the coated chocolate (attachment to the inside of the fingers and the large sack) was evaluated. There was little attachment to the bag. In addition, the coated chocolate was soft and smooth from the surface to the inside. Further, after confirming the heat resistance, after cooling to 20 degrees, the appearance of the coated chocolate was observed, and a good appearance was maintained without whitening due to bloom.

According to the present invention, there is a heat resistance of 35 to 90 degrees, for example, in a temperature range exceeding the melting point of the fat, without heat treatment or firing to impart heat resistance to the chocolate. From the surface of the chocolate to the inside of the chocolate, A food using chocolate having excellent texture, mouthfeel and flavor can be produced.

Claims (10)

Characterized in that chocolate having 3 to 35% by weight of powdered milk (powdered milk) and 5 to 30% by weight of glucose and having a water content of 2% by weight or less is brought into contact with food having a water activity (water activity) of 0.4 to 0.95 A method for producing a food using a chocolate.
The method according to claim 1,
The powdered milk is classified as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder and formula milk powder Milk powder, milk powder, and powdered milk).
3. The method of claim 2 ,
Wherein the content of lactose contained in the milk powder is 2 to 14% by weight based on the weight of the chocolate.
The method of claim 3,
Wherein the chocolate further contains 8 to 20% by weight of glucose.
5. The method of claim 4,
Wherein the content of lecithin in the chocolate is 0.4% by weight or less.
5. The method of claim 4,
Wherein the content of lecithin in the chocolate is 0.1 to 0.3% by weight.
The method according to claim 6,
A process for producing a food using a chocolate having a viscosity of 45 to 2,000 cP at a temperature of 45 ° C.
8. The method of claim 7,
Wherein the water activity of the food is 0.55-0.95.
8. The method of claim 7,
Wherein the water activity of the food is from 0.7 to 0.95. delete