KR20150129699A - Chocolate-like food product for baking, and method for manufacturing same - Google Patents

Abstract

The present invention provides a novel baked chocolate food having a preservation property with a low moisture content and a soft and crisp feeling, which is a method that is smoother than conventional baked chocolate foods.
0.2 to 0.8% by weight of a sucrose fatty acid ester having an HLB of 10 or more and 0.2 to 0.8% by weight of a sucrose fatty acid ester having an HLB of 10 or more, wherein the SFC of the used oil retaining SFC is 5 to 40% at 20 占 폚 and the SFC at 10 占 폚 is 15 to 60% A chocolate-based food containing 7% by weight or more of non-fat milk solids.

Description

CHOCOLATE-LIKE FOOD PRODUCT FOR BAKING, AND METHOD FOR MANUFACTURING SAME [0002]

The present invention relates to a chocolate-based food for firing and a method for producing the same. More particularly, the present invention relates to a baking chocolate food having a high preservability with a low moisture content and a fresh and crisp texture and yet having a fresh texture, and a method for producing the baked chocolate food.

A typical example of baked chocolate foods is chocolate baked with baking, etc., and is an oily food having a texture different from general chocolate and having strong heat resistance. As a method for obtaining baked chocolate foods, there is a method in which the surface of chocolate dough is sintered by heating (see Patent Document 1), a part of baked chocolate is dipped in water and then sugar is sown therein (Patent Document 2) (Patent Document 3), a method of baking a chocolate dough containing water together with a chocolate dough (Patent Document 3), and a method of baking a chocolate dough containing bubbles, followed by molding and firing to solidify .

Japanese Patent Application Laid-Open (JP-A) No. 2001-3554 discloses a method of preventing bumping during firing and maintaining the texture of fired chocolate foods that do not substantially contain moisture, There is no description about creation of a new texture having a soft and crisp feeling.

On the other hand, chocolate, which is not used for firing, has been known for a long time, and emulsifying agents are being added in expectation of various functions among them. Since the chocolate has a continuous state of oil and fat, it is easy to add an oleophilic emulsifier. By adding water, the emulsion state of a water-in-oil type, the viscosity thereof, But the hydrophilic emulsifier is difficult to disperse in chocolate. A method of dispersing a hydrophilic emulsifier in a small amount of a hydrophilic raw material and then mixing the hydrophilic emulsifier into a containing (oil-containing) raw material (Patent Document 6) is disclosed in order to produce a chocolate-based food having a high hydratability with a small amount of emulsifier . However, it is intended to facilitate the hydration of chocolate in the presence of moisture, and is not intended for firing, nor for improving the texture of chocolate foods.

There is a technique of mixing chocolate in a chip form with dough such as bread or cookie and imparting heat resistance to the firing chocolate. For example, there is an anti-sintering temperature chocolate (patent document 7) characterized by comprising 0.1 to 0.7 wt% of a sucrose fatty acid ester having an HLB of 10 or more. However, chip type chocolate is a hard chocolate that does not change appearance and shape even when baked, so that dough does not become dirty appearance because it is mixed in bread and cookie dough when it is mixed in dough, and new texture with soft and crisp feeling Of baked chocolate foods can not be obtained.

Japanese Patent Application Laid-Open No. 2001-245594 Japanese Patent Application Laid-Open No. 2002-223700 Japanese Patent Application Laid-Open No. 2000-189058 Japanese Patent Application Laid-Open No. 10-210934 Japanese Patent Application Laid-Open No. 2000-270774 Bulletin of Japan 05/016019 Japanese Patent Application Laid-Open No. 58-060944

As described above, many of the baked chocolate foods contain moisture. Therefore, in the manufacturing process, the physical properties become viscous and the process becomes complicated. When the water phase is increased, a large energy is required to vaporize the water in the dough during firing. There is a problem that I am experiencing by one of the flavors or nu. In addition, since shelf life is lower than that of water-free chocolate, there is a need to distribute and store at a low temperature, and there is also a problem that workability in transport and delivery is deteriorated.

In addition, since the chocolate-based food is resistant to a rise in product temperature during distribution and sales, demand is expected to increase further in the future, and with the expansion of the market, a new texture The creation of fired chocolate foods is required.

Accordingly, it is an object of the present invention to provide a process for producing a chocolate-based food for firing, which does not contain moisture even though it is a smoother method than a conventional method for producing a fired chocolate-based food, and a process for producing a fired chocolate having a fresh, And the like.

The present inventors have conducted various studies to solve the above problems. It is considered that, in the baked chocolate food containing water, a small amount of water is added to the chocolate to form a skeleton uniformly spread throughout the chocolate to obtain heat resistance. In this case, strong heat resistance is imparted due to the influence of water and sugar contained, but the texture becomes hard. In the creation of a new chocolate-based food having a soft and crisp feeling, the water content before firing, which is the moisture content of a conventional chocolate food, is less than 3% by weight and the SFC of the used fat- To 40%, SFC at 10 占 폚 of 15 to 60%, 0.2 to 0.8% by weight of a sucrose fatty acid ester having an HLB of 10 or more and 7% by weight or more of an oil-in-water solid content.

That is,

(1) the SFC of the mixture of the whole oils contained in the chocolate food is 5 to 40% at 20 DEG C and 15 to 60% at 10 DEG C, 0.2 to 0.8 wt% of the sucrose fatty acid ester having an HLB of 10 or more, A chocolate-based food for firing comprising a milk solids content of at least 7% by weight and having a water content of less than 3% by weight before firing,

(2) Chocolate for firing The firing (1) of the formula (1) containing tri-saturated glycerides containing behenic acid residues in the fat-containing food and having a content of behenic acid in the constituent fatty acid composition of 0.1 to 5 wt% Chocolate food,

(3) The method according to any one of (1) to (3), wherein the raw material containing the non-oil solid content is at least one selected from the group consisting of powdered milk, skim milk powder and whey powder, 1) or (2) of the present invention,

(4) The firing chocolate food according to (1) or (2), wherein the raw material containing the non-fat type solid content is whole milk powder and the content of the non-fat type solid content is 7 wt% to 25 wt%

(5) The firing chocolate food of (1) or (2), wherein the content of the sucrose fatty acid ester having an HLB of 10 or more is 0.3 to 0.6% by weight,

(6) The firing chocolate food according to (1) or (2), wherein 80% or more of fatty acids bonded to the sucrose fatty acid ester having an HLB of 10 or more is stearic acid,

(7) The firing chocolate food according to (1) or (2), wherein the SFC of the mixture of the whole fats contained in the chocolate food is 10 to 35% at 20 ° C and 20 to 55%

(8) A baked chocolate food product obtained by baking the baking chocolate food of (1) or (2) at a baking temperature of 110 ° C to 250 ° C,

(9) A baked chocolate food product obtained by baking the baking chocolate food of (1) or (2) at a baking temperature of 130 ° C to 180 ° C,

(10) A process for producing a chocolate food for firing according to (1) or (2), wherein the sucrose fatty acid ester having an HLB of 10 or more is added in a process before refining.

(11) A method for improving the texture of a baked chocolate-based food, characterized in that the baking chocolate food of (1) or (2)

(12) A method of producing a baked chocolate food which does not have a step of using the baking chocolate food of (1) or (2) before baking.

Unlike the conventional baked chocolate foods, it is possible to provide a baked chocolate food having a fresh texture with a soft and crisp feeling by a simple method without adding water or an aqueous raw material and without spraying water on the surface have. Further, the baking chocolate food of the present invention can be co-fired or fired separately with other edible foods.

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a photograph showing a cross-sectional structure of a chocolate-based food after baking according to Example 7. FIG.
Fig. 2 is a photograph showing a cross-sectional structure of a chocolate-based food after firing in Comparative Example 10; Fig.

Hereinafter, embodiments of the present invention will be described in detail. In the present invention, the chocolate food includes a chocolate dough and a quasi-chocolate dough defined by the National Chocolate Industry Fair Trading Council, which is a sustained-processed food in which the fat remains in a continuous state, but not limited thereto, Cocoa, and cacao butter.

The raw materials to be used may be those which can be used for ordinary chocolates, and besides the fat ingredients, saccharides such as cacao mass and / or cocoa and sugar and oils and fats can be used as a main ingredient. And a chocolate-based food product obtained by rolling or conching them can be used.

It is preferable that the SFC of the mixture of the whole fats contained in the chocolate food is 5 to 40%, preferably 10 to 35%, more preferably 15 to 30% at 20 ° C, To 60%, preferably 20 to 55%, and more preferably 25 to 50%. If the SFC is excessively higher than the above conditions, the pre-firing operation is difficult to achieve. If the SFC is too low, the chocolate-based food is too soft and difficult to work, and the heat resistance after firing may be weak.

In addition to the cacao fat, there may be used other fatty acids such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, Oil and fat such as palm oil, palm kernel oil, babassu oil, milk fat, lard, fish oil, whale oil and their hardened oil, fractionated oil, And the like. As a method for obtaining the SFC satisfying the conditions of the SFC, a method of compounding the oils having different hardness can be exemplified.

The firing chocolate food of the present invention typically contains about 25% by weight to 45% by weight of fats and about 10% to 30% by weight of a fat component, and the remainder can be a raw material derived from cacao and a saccharide. Therefore, as shown above, it may not necessarily correspond to a category such as chocolate standard, quasi-chocolate standard and chocolate-used food which are generally standardized.

The term " firing chocolate food " in this specification refers to a chocolate food before firing, in which the chocolate food itself is molded and fired alone or in combination with another edible product, , But it is a chocolate-based food specially suited to the application. Examples of the edible material include baked confectionery such as cookies, muffins, butter cakes, sponge cakes, biscuits, and wafers, and breads. As a typical example of a firing chocolate food when it is combined with other food, it is compressed in a chip form and dispersed in a dough of a bread or a cake, applied to a surface, injected into the inside, And firing after the laying process. The firing method is not particularly limited, but may include direct heating by means of an oven or high-frequency heating. In the present specification, the term " baked chocolate food " refers to a chocolate-based food after baking.

The physical properties of the above-mentioned firing chocolate food are not particularly limited, but they are preferably those having soft physical properties in the vicinity of 20 ° C to 30 ° C in terms of physical properties capable of processing such as pouring application and pressing. The above-mentioned firing chocolate foods do not require troublesome operations required for general chocolate such as tempering, dissolve them and use them as they are, or maintain the soft properties by controlling the temperature to about 25 캜, You can work.

The sucrose fatty acid ester to be added preferably has an HLB of 10 or more, preferably 13 or more, more preferably 80% or more of the bound fatty acids are saturated acids, and more preferably saturated acid is stearic acid. When a sucrose fatty acid ester having an HLB of 10 or more of sucrose fatty acid ester is used, even if the moisture content is not less than 3% by weight, which is usually distributed as chocolate, without increasing the moisture content, It is possible to obtain a baked chocolate food with a small stable quality, and furthermore, since the texture of the baked chocolate food is hard and grinded in the past, it has a moderately rectangular hardness and thus a rapid decay of Napoleon in the mouth New texture can be obtained effectively. On the other hand, when the HLB of the sucrose fatty acid ester is less than 10, stable quality during baking, especially a fresh texture as described above after baking may not be obtained.

The added amount of the sucrose fatty acid ester is 0.2 to 0.8% by weight, preferably 0.3 to 0.6% by weight, more preferably 0.4 to 0.5% by weight. I can not.

It is preferable that the sucrose fatty acid ester is dispersed in the dough of the firing chocolate food in a state of being ground to a size of 25 mu m or less. In order to obtain such a dispersed state, it is more preferable in view of the process to add the sucrose fatty acid ester in the step prior to roll refining. This is because it is simple and pulverized with other hydrophilic ingredients, so it is familiar with the oil.

The water content of the firing chocolate food is less than 3% by weight, which indicates the moisture content of the chocolate food before firing. It is preferably 0.5 to 2.5% by weight, more preferably 1.0 to 2.0% by weight. When the moisture content is 3% by weight or more, it is difficult to blow off the moisture sufficiently by baking, and the baked chocolate food is not preserved for a long time, and the texture is also corrugated or sticky, so that a desired texture can not be obtained. Moreover, even if the moisture is sufficiently blown off, it is difficult to obtain a desired texture and a longer baking step than necessary is required, so that the flavor of the baked chocolate-based food may be lowered and the baking may occur.

In the present invention, the non-solid oil solid component refers to components other than water and oil contained in the dairy product. In the present invention, various raw materials derived from milk can be used as the raw material containing the non-oil-solid solid content, and it is particularly preferable that it is in powder form. Specific examples include whole milk powder, skim milk powder, high-fat whole milk powder, whey powder, buttermilk powder and casein. Preferably, the whole milk powder, skim milk powder, whey powder, more preferably whole milk powder, skim milk powder, and most preferably whole milk powder can be used. The term " lactose added separately as a sugar " is derived from lactation. Those skilled in the art will not consider such lactose as a solid, not a solid, as solid.

It is preferable that the blending amount of the nonfat solid content of the firing chocolate food is 7 wt% or more, preferably 9 wt% or more of the nonfat solid content. If the content is less than 7% by weight, the fired food becomes sticky, and if it takes too much time for baking in order to obtain a dried texture, problems such as occurrence of the inside of the flesh and the like may be caused. The upper limit of the amount of the non-emulsifying solid component is preferably 30% by weight, more preferably 25% by weight of the non-emulsifiable solid component, more preferably 20% by weight of the non-emulsifiable solid component, and most preferably 15% If the content exceeds the above range, the texture of the baked chocolate food becomes hard.

It is also preferable that a fat-containing glyceride containing at least one behenic acid residue is incorporated as a part of the fat-retaining component. Other saturated fatty acid residues of the tri-saturated glycerides containing at least one behenic acid residue are preferably palmitic acid, stearic acid, arachidic acid, and behenic acid. The content of behenic acid in the constituent fatty acid composition of the sustaining component is preferably 0.1 to 5% by weight, more preferably 0.3 to 3% by weight, still more preferably 0.5 to 2% by weight, and most preferably 0.5 to 1% As shown in Fig. As the oil containing a tri-saturated glyceride containing at least one behenic acid residue as a part of the oil retaining agent, it is possible to use an extreme hydrogenated oil of Haierushin rapeseed oil. Preferably 0.2 to 11 parts by weight, more preferably 0.6 to 7 parts by weight, of ultra-hard rape oil in the case of using 100 parts by weight of the total amount of the oil-and-fat ingredients in the firing chocolate food, Preferably 1 part by weight to 5 parts by weight, and most preferably 1.5 parts by weight to 3 parts by weight. The tri-saturated glyceride containing one or more behenic acid residues in one molecule improves the preservation of the baking chocolate food even when mixed in a small amount. Therefore, the SFC (solid fat content, described later) is low , It is possible to maintain the formability so as not to deteriorate the melt-in-the-mouth even if the chocolate-based food is originally in a state where it is difficult to work due to low beam forming. Therefore, when the behenic acid residue is less than 0.1% by weight, it is difficult to adjust the holding composition to an SFC that is likely to be subjected to a pre-baking operation. When the SFC of the used oil is low, The shape may collapse, or the heat resistance after firing may be low. In addition, when the SFC is made higher than the tri-saturated glyceride by imparting the shape retention, soft texture is hardly obtained. If the content exceeds 5.0% by weight, heat resistance after firing can be obtained, but melt-in of the mouth is also deteriorated, and the firing chocolate food itself becomes hard, which makes the pre-firing work difficult.

The firing can be carried out using, for example, an oven, a microwave oven, or the like. The degree of firing is not particularly limited, but it is possible to obtain stronger heat resistance by heating the entire firing chocolate food to such a state that it is heated and solidified. In the case of an oven, it is usually in the range of 110 to 250 ° C, for several seconds to several tens minutes, more preferably in the range of 130 to 180 ° C. If the firing temperature is too high, the surface tends to be easily swollen. If the firing temperature is too low, a long firing time is required for imparting heat resistance to baked chocolate foods.

The baked chocolate food after baking using the baking chocolate food of the present invention is characterized by being expanded by baking and layering, and is characterized in that it is different from general chocolate foods and has good napole napole melt-in- Chocolate foods can be obtained. (Starches) are not separately added. In addition, in the production process, even if a process for adding the starch before the firing is not performed, it is possible to obtain the above-mentioned shape And the texture and texture can be obtained.

(Example)

Hereinafter, the present invention will be described in detail with reference to Examples of the present invention. Incidentally, in the examples, both% and parts mean weight basis.

The SFC was adjusted by using a mixture of low-trans (main part) and palm oil (part a, part b), which is used to adjust the plant maintenance A to D and has a different hardness.

≪ Preparation method of compounding (part a, part b)

60 parts by weight of palm oil, 20 parts by weight of a high melting point portion of the palm oil fraction and 20 parts by weight of palm ultra hardened oil were subjected to random ester exchange with sodium methylate to obtain an ester exchange oil. This ester-exchanged oil was separated into two acetone fractions to obtain a low melting point portion having an oxo content of 32, a middle melting point of a rising temperature of 40.0 占 폚, an oxo of 63, and a rising temperature of 23.0 占 폚. The obtained oil was purified according to the conventional method, and the middle melting point part was used as part a and the low melting point part was used as part b for the following examination.

(Example 1)

6 parts of cocoa mass, 11.4 parts of cocoa, 24.6 parts of sugar, 8 parts of lactose, 20 parts of powdered milk (equivalent to 14.8 parts of solid oil-in-fat), 30 parts of vegetable oil A, 0.4 parts of lecithin, 0.08 parts of sucrose fatty acid And 0.4 part of an ester (DK Ester F160, manufactured by Dai-ichi Kogyo Kagaku Co., Ltd.), followed by rolling and conching treatment according to the conventional method to prepare a baking chocolate food. The composition of the powdery whole milk powder used in the present invention is 100 g for whole powdery whole milk, 2.6 g of moisture, 27.1 g of protein, 25.5 g of fat, 38.9 g of carbohydrate and 5.9 g of ash. This baking chocolate food was fired in an oven at 160 ° C for 17 minutes after being heated to 25 ° C and then filled into an aluminum cup at 7 ° C. It melted at a lower temperature than ordinary chocolate foods, It became baked cake of new texture with sense. Also, the surface did not become sticky even at 35 ° C, and the heat resistance was excellent.

In addition, the plant maintenance A was adjusted by blending 9.0 parts by weight of the part a and 20.4 parts by weight of the part b with 0.6 parts by weight of an oil hardened with high-sheath oilseed rape oil.

When the fatty acid composition of the oil was measured by gas chromatography, it was found that 45 wt% of behenic acid, 10 wt% of arachic acid, 40 wt% of stearic acid, 5 wt% of palmitic acid %, All of which were saturated fatty acids.

The SFC was 40.3 at a measurement temperature of 10 캜, 22.7 at 20 캜, 12.5 at 25 캜, 5.7 at 30 캜, and 2.4 at 35 캜. The SFC is a combination of 30 parts of plant preservation A and 3.3 parts of cacao butter in 6 parts of cacao mass, 1.3 parts of cacao butter in 11.4 parts of cocoa and 5 parts of milk fat in whole milk powder. It is equivalent to an equity interest in food. In the case of SFC, the SFC value was determined to be equivalent to the total amount of the chocolate-based foodstuff, and the SFC value was measured in accordance with IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR.

(Example 2)

The sucrose fatty acid ester having the HLB 15 of the formulation of Example 1 was changed to the sucrose fatty acid ester having the HLB 11 (ester S1170 manufactured by Mitsubishi Chemical Corporation), and similarly, a chocolate-based food for firing was prepared. When this firing chocolate-based food was fired under the same conditions as in Example 1, a fired chocolate-based food with a soft and crispy feeling similar to that of Example 1 was obtained. The heat resistance was also good.

(Comparative Example 1)

The sucrose fatty acid ester having the HLB 15 of the formulation of Example 1 was changed to the sucrose fatty acid ester having the HLB 7 and similarly, a chocolate-based food for firing was prepared. When this firing chocolate food was fired under the same conditions as in Example 1, it had no crispy texture and was slightly sticky.

(Comparative Example 2)

The sucrose fatty acid ester having the HLB 15 of the formulation of Example 1 was changed to the sucrose fatty acid ester having the HLB 5, and a chocolate-based food for baking was similarly prepared. When this firing chocolate food was fired under the same conditions as in Example 1, there was no crispy texture and was sticky.

(Comparative Example 3)

The sucrose fatty acid ester having the HLB 15 of the blend of Example 1 was changed to the polyglycerol fatty acid ester having the HLB of 10, and a chocolate-based food for baking was similarly prepared. When this firing chocolate food was fired under the same conditions as in Example 1, the heat resistance was obtained, but the texture was different and it was different from the target texture.

Table 1 shows the blending and evaluation of Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Cacao mass 6.0 6.0 6.0 6.0 6.0 cocoa 11.4 11.4 11.4 11.4 11.4 Sugar 24.6 24.6 24.6 24.6 24.6 Lactose 8.0 8.0 8.0 8.0 8.0 Whole milk powder
(Solid amount of solid oil) 20.0 (14.4) 20.0 (14.4) 20.0 (14.4) 20.0 (14.4) 20.0 (14.4) Plant A 30.0 30.0 30.0 30.0 30.0 lecithin 0.4 0.4 0.4 0.4 0.4 Spices 0.08 0.08 0.08 0.08 0.08 Sucrose fatty acid ester (HLB15 * 1) 0.4 Sucrose fatty acid ester (HLB11 * 2) 0.4 Sucrose fatty acid ester (HLB7 * 3) 0.4 Sucrose fatty acid ester (HLB5 * 4) 0.4 Polyglycerin fatty acid ester
(HLB10) 0.4 Workability ◎ ◎ ◎ ◎ ◎ Texture ◎ ○ × × × Heat resistance ◎ ○ △ × ◎ Overall assessment ◎ ○ × × ×

(Unit: parts by weight)

* 1 Dai Etsu Kogaku DK Ester F160

* 2 Esters S1170 manufactured by Mitsubishi Chemical Corporation

* 3 Ester S770 manufactured by Mitsubishi Chemical Corporation

* 4 Esters S570 manufactured by Mitsubishi Chemical Corporation

(Example 3)

0.4 part of the sucrose fatty acid ester having the HLB 15 of the blend of Example 1 was changed to 0.6 part, and a chocolate-based food for baking was similarly prepared. When this firing chocolate food was fired under the same conditions as in Example 1, it was possible to obtain a soft and crisp texture and heat resistance of Napoleon Napole.

(Example 4)

0.4 part of the sucrose fatty acid ester having the HLB 15 of the composition of Example 1 was changed to 0.3 part, and a chocolate-based food for baking was similarly prepared. When this firing chocolate food was fired under the same conditions as in Example 1, it was possible to obtain a soft and crisp texture and heat resistance of Napoleon Napole.

(Comparative Example 4)

0.4 part of the sucrose fatty acid ester having the HLB 15 of the composition of Example 1 was changed to 0.1 part, and a chocolate-based food for baking was similarly prepared. When this baking chocolate food was baked under the same conditions as in Example 1, the heat resistance was obtained, but the texture was different and it was different from the texture feeling with a soft and crispy target.

(Comparative Example 5)

0.4 part of the sucrose fatty acid ester having the HLB 15 of the composition of Example 1 was changed to 1.0 part, and a chocolate-based food for baking was similarly prepared. When this firing chocolate food was fired under the same conditions as in Example 1, the heat resistance was good and the texture was slightly napole napol, but the aftertaste became sticky.

Table 2 shows the blending and evaluation of Comparative Example 5, Example 3, Example 4, and Comparative Example 4 together with Example 1 for comparison.

Comparative Example 5 Example 3 Example 1 Example 4 Comparative Example 4 Cacao mass 6.0 6.0 6.0 6.0 6.0 cocoa 11.4 11.4 11.4 11.4 11.4 Sugar 24.6 24.6 24.6 24.6 24.6 Lactose 8.0 8.0 8.0 8.0 8.0 Whole milk powder
(Solid amount of solid oil) 20.0 (14.4) 20.0 (14.4) 20.0 (14.4) 20.0 (14.4) 20.0 (14.4) Plant A 30.0 30.0 30.0 30.0 30.0 lecithin 0.4 0.4 0.4 0.4 0.4 Spices 0.08 0.08 0.08 0.08 0.08 Sucrose fatty acid ester (HLB15 * 1) 1.0 0.6 0.4 0.3 0.1 Workability ◎ ◎ ◎ ◎ ◎ Texture × ○ ◎ ○ × Heat resistance ◎ ◎ ◎ ◎ ◎ Overall assessment × ○ ◎ ○ ×

(Unit: parts by weight)

* 1 Dai Etsu Kogaku DK Ester F160

(Example 5)

Except that 10 parts of the whole milk powder of Example 1 was replaced with sugar, a chocolate-based food for firing was prepared. When this firing chocolate food was fired under the same conditions as in Example 1, it was possible to obtain a texture and heat resistance with a soft and crisp feeling, which was lowered in Example 1 but was Napoleonic.

(Comparative Example 6)

A chocolate-based food for firing was prepared in the same manner as in Example 1, except that 13.5 parts of the powdery milk of Example 1 was replaced with sugar. When this firing chocolate food was fired under the same conditions as in Example 1, it was found that the napole-like feeling and heat resistance were poor.

(Comparative Example 7)

The sugar of Example 1 was changed from 24.6 parts to 44.6 parts, and a chocolate-based food for baking was prepared in the same manner without blending the whole milk powder. When this firing chocolate food was fired under the same conditions as in Example 1, stickiness and heat resistance were not obtained, and a desired texture was not obtained. When the firing was made longer by 10 minutes, the fired chocolate-based food was squeezed out.

Table 3 shows the blending and evaluation of Example 5, Comparative Example 6, and Comparative Example 7 together with Example 1 for comparison.

Example 1 Example 5 Comparative Example 6 Comparative Example 7 Cacao mass 6.0 6.0 6.0 6.0 cocoa 11.4 11.4 11.4 11.4 Sugar 24.6 34.6 37.9 44.6 Lactose 8.0 8.0 8.0 8.0 Whole milk powder (solid fat content) 20.0 (14.4) 10.0 (7.2) 6.7 (4.8) 0.0 (0.0) Plant A 30.0 30.0 30.0 30.0 lecithin 0.4 0.4 0.4 0.4 Spices 0.08 0.08 0.08 0.08 Sucrose fatty acid ester (HLB15 * 1) 0.4 0.4 0.4 0.4 Workability ◎ ◎ ◎ ◎ Texture ◎ ○ × × Heat resistance ◎ ◎ △ × Overall assessment ◎ ○ × ×

(Unit: parts by weight)

* 1 Dai Etsu Kogaku DK Ester F160

(Example 6)

A chocolate-based food for baking was prepared in the same manner as the plant-keeping A of Example 1 except that the plant-keeping B was replaced with plant-holding B. When this firing chocolate food was fired under the same conditions as in Example 1, the heat resistance was slightly lower than that of Example 1, but a napole napole and a soft texture similar to those of Example 1 were obtained.

In addition, Plant Keep B was prepared by combining 1.0 part by weight of Part a and 28.7 parts by weight of Part b with 0.3 parts by weight of an oil hardened with high sheath oilseed rape.

(Comparative Example 8)

A chocolate-based food for baking was prepared in the same manner as described in Example 1 except that the plant-derived oil-retaining A of Example 1 was replaced with the plant-derived oil C. When this firing chocolate food was fired under the same conditions as in Example 1, it was hard and difficult to work even at the time of work, and the heat resistance after firing was sufficient, but it was hard and had a texture.

Further, plant holding C was adjusted by combining 28.5 parts by weight of part a and 1.5 parts by weight of part b.

The oil which did extreme hardening of high-heel New rapeseed oil was not compounded.

(Comparative Example 9)

A chocolate-based food for baking was prepared in the same manner as described in Example 1, except that the plant-derived oil-retaining A of Example 1 was replaced with the vegetable oil-retained D. When this firing chocolate food was fired under the same conditions as in Example 1, the fat was too soft and the workability before firing was bad, and the texture after firing was a little Napoleonic, but the heat resistance was low.

In addition, 30.0 parts by weight of Part B was used as the vegetable oil D. The oil which did extreme hardening of high-heel New rapeseed oil was not compounded.

For comparison, the food holding and evaluation used in Example 6, Comparative Example 8, and Comparative Example 9, together with Example 1, and the SFC of the total fat retained in each of the firing chocolate foods are shown in Table 4.

Example 1 Example 6 Comparative Example 8 Comparative Example 9 Used maintenance Plant A Plant maintenance B Plant maintenance C Plant maintenance D SFC (%) 10 ℃ 40.3 20.3 90.2 12.0 20 ℃ 22.7 18.0 74.6 6.3 25 ℃ 12.5 8.1 54.3 4.2 30 ℃ 5.7 5.8 29.2 1.1 35 ℃ 2.4 0.0 13.3 0.0 Workability ◎ ◎ × × Texture ◎ ◎ × △ Heat resistance ◎ △ ◎ × Overall assessment ◎ ○ × ×

(Unit: parts by weight)

(Example 7)

A chocolate-based food for baking was prepared from the mixture of Example 1. When this firing chocolate food was fired under the same conditions as in Example 1, it was possible to obtain a fired chocolate food with a soft and crisp feeling of napole napole as in Example 1. The heat resistance was also good.

(Comparative Example 10)

A chocolate-based food for firing was prepared without blending the HLB 15 sucrose fatty acid ester of Example 1. When this firing chocolate food was fired under the same conditions as in Example 1, the heat resistance was obtained, but the texture was different and it was different from the target texture.

Consideration of Figs. 1 and 2

(Fig. 1) of the chocolate-based food after firing in Example 7, which was produced without firing before firing, in the same manner as in Example 1, was the same as that of the chocolate-based food after firing in Comparative Example 10 (Fig. 2). As time elapses, a layer is formed although slightly removed. When I tried it, I was able to get a crispy feeling like a baked cookie using the whole category, even though I did not use the whole category.

(Example 8)

A chocolate-based food for firing was prepared in the same manner as in Example 1, except that 20 parts of milk powder was replaced with skimmed milk powder. When this firing chocolate food was fired under the same conditions as in Example 1, it was possible to obtain a mouthfeel having a soft and crisp feeling as in the case of Example 1.

The composition of the skim milk powder is 100 g of the whole skim milk powder, the water content is 4.1 g, the protein content is 35.6 g, the fat content is 0.7 g, the carbohydrate content is 51.8 g, and the ash content is 7.8 g.

(Example 9)

10.7 parts of the powdery milk of Example 1 (20 parts) was replaced with whey powder (Seika Kunpun I, manufactured by Yuki Kiyoshi Kogyo K.K.), and the remaining 9.3 parts were replaced with sugar. When this firing chocolate food was fired under the same conditions as in Example 1, it was possible to obtain a mouthfeel having a soft and crisp feeling as in the case of Example 1.

The composition of the whey powder is 100 g of whole whey powder, 3.0 g of moisture, 11.8 g of protein, 4.9 g of fat, 72.4 g of carbohydrate and 7.9 g of ash.

The formulation and evaluation of Example 7, Example 8, Example 9, and Comparative Example 10 are shown in Table 5.

Example 7 Example 8 Example 9 Comparative Example 10 Cacao mass 6.0 6.0 6.0 6.0 cocoa 11.4 11.4 11.4 11.4 Sugar 24.6 24.6 33.9 24.6 Lactose 8.0 8.0 8.0 8.0 Whole milk powder (solid fat content) 20.0 (14.4) 20.0 (14.4) Non-fat milk powder (solid fat content) 20.0 (19.0) Seika Genpun I (solid amount of solid oil) 10.7 (9.9) Plant A 30.0 30.0 30.0 30.0 lecithin 0.4 0.4 0.4 Spices 0.08 0.08 0.08 0.08 Sucrose fatty acid ester (HLB15 * 1) 0.4 0.4 0.4 Workability ◎ ◎ ◎ ◎ Texture ◎ ◎ ◎ × Heat resistance ◎ ◎ ◎ ◎ Overall assessment ◎ ◎ ◎ ×

(Unit: parts by weight)

* 1 Dai Etsu Kogaku DK Ester F160

According to the present invention, unlike the conventional baked chocolate foods, there is no need to spray water on the surface without adding water or an aqueous raw material, and the baked chocolates having a new texture with a soft and crisp feeling Food can be provided.

Claims (12)

Wherein the SFC of the mixture of the whole fats contained in the chocolate food comprises 5 to 40% at 20 ° C and 15 to 60% at 10 ° C, 0.2 to 0.8% by weight of the sucrose fatty acid ester having an HLB of 10 or more, 7% by weight or more, and the moisture content before firing is less than 3% by weight. In the description of claim 1,
A chocolate-based food for firing comprising a fat-soluble glyceride containing behenic acid residues in a fat-miscible fat-soluble fat-containing food and having a content of behenic acid in a constituent fatty acid composition of 0.1 to 5 wt%. In the description of claim 1 or 2,
Wherein the raw material containing the non-oil solid component is at least one member selected from the group consisting of powdered milk, skim milk powder and whey powder, and a non-fat milk solid content of 7 wt% to 30 wt% food. In the description of claim 1 or 2,
Wherein the raw material containing the non-oil solid content is a whole milk powder and the content of the non-fat solid content is 7 wt% to 25 wt%. In the description of claim 1 or 2,
Wherein the content of the sucrose fatty acid ester having an HLB of 10 or more is 0.3 to 0.6 wt%. In the description of claim 1 or 2,
Wherein at least 80% of the fatty acids bound to the sucrose fatty acid ester having an HLB of 10 or more are stearic acid. In the description of claim 1 or 2,
Wherein the SFC of the mixture of the whole fats contained in the chocolate-based food product is 10 to 35% at 20 占 폚 and 20 to 55% at 10 占 폚. A fired chocolate food product obtained by firing the firing chocolate food according to claim 1 or 2 at a firing temperature of 110 to 250 占 폚. A fired chocolate food product obtained by firing the firing chocolate food according to claim 1 or 2 at a firing temperature of 130 ° C to 180 ° C. In the description of claim 1 or 2,
Wherein the sucrose fatty acid ester having an HLB of 10 or more is added in a step prior to refining. A method for improving the texture of a baked chocolate food, characterized in that the baking chocolate food according to claim 1 or 2 is expanded and fired by firing. A method for producing a baked chocolate food, which does not have a step of using the baking chocolate food according to claim 1 or 2, and before baking.

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