TW201340880A - 烘焙糖果甜點及其製造方法 - Google Patents
烘焙糖果甜點及其製造方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
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Abstract
本申請案揭示一種烘焙糖果甜點,其係將含有堅果之油脂性糖果甜點烘焙而成者,且較佳為含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之化合物。又,本申請案揭示一種烘焙糖果甜點之製造方法,其特徵在於:製作含有堅果與較佳為選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之化合物的油脂性糖果甜點,並進行烘焙。
Description
本發明係關於一種烘焙糖果甜點及其製造方法。
先前以來,存在大量於巧克力中混合可食用固形物而成之複合巧克力糖果甜點。例如,將堅果與巧克力組合而成者受到許多消費者青睞。然而,於將巧克力與堅果組合而成之糖果甜點之情形時,保存中發生堅果變白之現象,看起來像發黴,因此設法對此進行抑制。
[專利文獻1]國際公開第2011/115063
先前,採用藉由於巧克力麵團中添加液狀油脂而抑制堅果變白的方法,但該方法中,巧克力之融點下降,因而拿在手上時會產生黏性,或咬巧克力時失去咔地斷裂之食感(稱為鬆脆感)等,從而產生課題。
於是,本發明者等人進行銳意研究,結果獲得對加入有堅果之油脂性糖果甜點進行烘焙而抑制保存中堅果變白的發明。
即,
(1)一種烘焙糖果甜點,其特徵在於:其係含有堅果之油脂性糖
果甜點,且對油脂性糖果甜點進行烘焙。
(2)如(1)之烘焙糖果甜點,其特徵在於:含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中的化合物。
(3)如(2)之烘焙糖果甜點,其特徵在於:異麥芽酮糖、甘露糖醇或麥芽糖醇之含量為3~25重量%。
(4)如(1)至(3)中任一項之烘焙糖果甜點,其特徵在於:堅果之含量為1~30重量%。
(5)一種烘焙糖果甜點之製造方法,其特徵在於:製作含有堅果之油脂性糖果甜點,並進行烘焙。
(6)如(5)之烘焙糖果甜點之製造方法,其特徵在於:含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之化合物。
(7)如(6)之烘焙糖果甜點之製造方法,其特徵在於:異麥芽酮糖、甘露糖醇或麥芽糖醇之含量為3~25重量%。
(8)如(5)至(7)中任一項之烘焙糖果甜點之製造方法,其特徵在於:堅果之含量為1~30重量%。
本發明之烘焙糖果甜點係抑制保存中堅果之變白之新穎品。進而烘焙糖果甜點含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之一者,藉此成為進一步抑制保存中堅果之變白、與此同時具有甚至中心部亦嘎吱嘎吱作響(硬脆)之食感與由堅果之組合產生之良好食感、並且感覺不到焦糊味的新穎品。
(原料)
於本發明中,所謂油脂性糖果甜點,並不限定於標準之巧克力
麵團而廣泛地指油脂性糖果甜點,可使用日本公平貿易委員會認定之規則即「關於巧克力類之表示之公平競爭規約」中所規定之巧克力、準巧克力、或不符合上述兩類之含脂乳油等所有油脂性糖果甜點。
於本發明中,所謂烘焙糖果甜點,如字面意思,為將上述油脂性糖果甜點以烘箱等烘焙而成糖果甜點。關於烘焙溫度,烘箱等之內部溫度為約100℃以上。本發明之烘焙糖果甜點為含有堅果之油脂性糖果甜點,藉由進行烘焙,而成為堅果之變白受到抑制、且具有良好之食感與風味者。
本發明中,只要未特別提起,則油脂性糖果甜點中各成分之含量以烘焙後糖果甜點整體之重量為基準。
本發明中之烘焙糖果甜點中,若含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之化合物,則可進一步抑制保存中堅果之變白,因此即便為更短時間之烘焙,亦可獲得堅果之變白抑制效果及較佳之食感與風味。
又,若含有異麥芽酮糖3~25重量%、甘露糖醇3~25重量%或麥芽糖醇3~25重量%,則本發明之目標之保存時堅果變白抑制效果及食感、風味更佳。
進而,若異麥芽酮糖之含量為6~20重量%、甘露糖醇之含量為6~20重量%或麥芽糖醇之含量為6~20重量%,則本發明之目標之保存時堅果變白抑制效果及食感、風味尤佳。
於本發明中之堅果方面,可使用杏仁、澳洲胡桃、花生、核桃、開心果、腰果、榛果等。
本發明中之烘焙糖果甜點中,堅果之含量並無限制,但較佳為1~30重量%。
可將堅果以不破碎之所謂整果之狀態使用,但於使用堅果內部暴露於表面之破碎物、切片品、通常稱為條之細條品等之情形時,本
發明之變白抑制效果更佳地發揮功效。
關於堅果破碎物之大小,只要為其粒之大小肉眼可見之程度則並無特別限制,可確認本發明之變白抑制效果。較佳為,堅果破碎物之大小為直徑0.5 mm以上10 mm以下。進而較佳為,堅果破碎物之大小為直徑1 mm以上5 mm以下。
若為長徑超過10 mm之切片品或細條品,則厚度較佳為0.5 mm以上5 mm以下。
其他原料與通常之油脂性糖果甜點原料相同,可使用砂糖、全脂乳粉、可可漿、可可脂、植物油脂、卵磷脂等。
又,亦可於適於本發明之目的之範圍內視需要適當使用糖類、乳製品、油脂類、食鹽等鹽類、色素、乳化劑、香料、以及其他成分。
例如,作為糖類,可使用澱粉、α化澱粉、乳糖、葡萄糖、果糖、海藻糖、糊精、纖維素等糖、山梨糖醇等糖醇。此處使用之糖類為異麥芽酮糖、甘露糖醇及麥芽糖醇以外者。
例如,作為乳製品,可列舉:脫脂乳粉、乳油粉、乾燥乳清等。
例如,作為油脂類,有源自動物、植物或源自兩者之調和脂、無調和脂或該等混合而成之代用油脂,可列舉:婆羅雙樹油脂、牛油樹油脂、棕櫚油脂、乳脂、DHA(docosahexenoic acid,二十二碳六烯酸)、EPA(eicosapentenoic acid,二十碳五烯酸)、起酥油、合成乳油等。
例如,作為乳化劑,可列舉:蔗糖脂肪酸酯、聚甘油脂肪酸酯等。
例如,作為香料,可列舉:香蘭素、香草提取物等。
(製法)
本發明中之烘焙糖果甜點可以例如以下方式進行製造。
例如,將異麥芽酮糖、甘露糖醇、麥芽糖醇、砂糖、乳糖、全脂乳粉、脫脂乳粉、乳油粉等粉體原料與融化之可可漿、可可脂、植物油脂或卵磷脂等液狀原料以形成適合精製之油分(通常25~30%)之方式進行攪拌混合,獲得膏狀之種麵團。
將所獲得之種麵團進行精製並製成薄片狀,進而藉由揉和而液化成膏狀後,進而添加可可脂、植物油脂等油脂原料及卵磷脂以成為所需之油分、黏度,攪拌混合而獲得油脂性糖果甜點麵團。
進而視需要亦可於其中添加香料等。
繼而,於所獲得之油脂性糖果甜點麵團中攪拌混合堅果。亦可使堅果以露出於成型之油脂性糖果甜點麵團之表面的方式附著而代替攪拌混合。
又,例如於使用整果之情形時,可將其浸漬於填滿有油脂性糖果甜點麵團之槽中而於堅果表面包覆油脂性糖果甜點麵團,亦可使用旋轉釜於堅果表面包覆油脂性糖果甜點麵團。視需要,於使成型之含有堅果之油脂性糖果甜點麵團冷卻、固化後,可用於下一步驟。
繼而,將所獲得之含有堅果之油脂性糖果甜點麵團以烘箱等進行烘焙。關於烘焙,於考慮烤製後之香味之情形時,較佳為於160~250℃下進行。
若烘焙不充分,則所獲得之烘焙糖果甜點於保存中堅果會變白,因此對其之抑制需要以形成甚至中心部亦嘎吱嘎吱作響之食感的方式進行烤製,需要結合烘焙溫度適當調整烘焙時間。
又,若使油脂性糖果甜點麵團部之厚度為10 mm以下,則發揮尤其適合本發明之目的之抑制保存中堅果變白的效果,容易獲得烤製成甚至中心部亦嘎吱嘎吱作響之食感的烘焙糖果甜點,因此較佳。
以下,列舉實施例進而詳細地進行說明,但本發明並不限定於該等實施例。
按表1中記載之組成製造巧克力基底麵團(以下稱為基底麵團)。
(試驗例1~4)
將所獲得之基底麵團、7.5目(網眼2.3 mm)通過且12目(網眼1.4 mm)截留之杏仁碎、異麥芽酮糖(商品名:Palatinose、三井製糖製)或砂糖、於20℃下之SFC(Solid fat content,固體脂含量)為7之液狀油脂(商品名:Melano SS、不二製油製)或可可脂、種晶劑(商品名:BOBSTER、不二製油製)按表2所示之各調配率進行混合而製作油脂性糖果甜點麵團,成形為縱28 mm、橫28 mm、厚3 mm之大小,以200℃之烘箱將烘焙時間設為4分鐘、7分鐘、或9分鐘進行烘焙,獲得烘焙糖果甜點。
對所獲得之各烘焙糖果甜點及各未烘焙之油脂性糖果甜點以20~30℃、2循環/天之頻度賦予10天溫度循環後,於20℃下保存24小時。其後,觀察各烘焙糖果甜點及各未烘焙之油脂性糖果甜點中所含之堅果的變白狀態。將結果示於表3中。又,對各試驗區之烘焙糖果甜點及各未烘焙之油脂性糖果甜點進行官能評價。將結果示於表4。
於按試驗例1及2之組成烘焙7分鐘而成之烘焙糖果甜點的保存試驗中,未見堅果之變白,良好。進而,整體性地為嘎吱嘎吱之食感而為較佳之食感。另一方面,按試驗例3及4之組成烘焙7分鐘而成之烘焙糖果甜點的保存試驗中,可見部分堅果之變白,但可確認由烘焙所致之堅果變白抑制效果。又,整體性地為嘎吱嘎吱之食感而較佳。又,按試驗例3及4之組成烘焙9分鐘而成之烘焙糖果甜點的保存試驗中,未見堅果之變白,但為咯吱咯吱(過於硬脆)作響並殘留於口中之食感,有焦糊之苦味,欠佳。
D 堅果整體變得很白。
C 堅果整體變白。
B 堅果之一部分可見變白。
A 未見堅果之變白。
C 為先前之巧克力之食感。
B 表面為鬆脆(爽脆)之食感,但中心部為先前之巧克力之食感。
A 表面與中心部均嘎吱嘎吱作響,具備較佳之食感與風味。
D 為咯吱咯吱作響且殘留於口中之食感,有焦糊之苦味,欠佳。
(試驗例5~8)
以所有杏仁碎露出於上表面代替將杏仁碎與各成分混合之方式,將杏仁碎撒在成型之油脂性糖果甜點麵團的上表面,除此以外,以分別與試驗例1~4相同之方式,獲得表5所示之各調配率、各烘焙條件之烘焙糖果甜點。
對所獲得之各烘焙糖果甜點及各未烘焙之油脂性糖果甜點以20~30℃、2循環/天之頻度賦予10天溫度循環後,於20℃下保存24小時。其後,觀察各烘焙糖果甜點及各未烘焙之油脂性糖果甜點中所含有之堅果的變白狀態。將結果示於表6。又,對各試驗區之烘焙糖果甜點及各未烘焙之油脂性糖果甜點進行官能評價。將結果示於表7。
於按試驗例5及6之組成烘焙7分鐘而成之烘焙糖果甜點的保存試驗中,未見堅果之變白,良好。進而整體性地為嘎吱嘎吱之食感而為較佳之食感。另一方面,按試驗例7及8之組成烘焙7分鐘而成之烘焙糖果甜點的保存試驗中,可見一部分堅果之變白,但可確認由烘焙所致之堅果變白抑制效果。又,整體性地為嘎吱嘎吱之食感而較佳。
又,按試驗例7及8之組成烘焙9分鐘而成之烘焙糖果甜點的保存試驗中,未見堅果之變白,但為咯吱咯吱作響且殘留於口中之食感,有焦糊之苦味,欠佳。
D 堅果整體變得很白。
C 堅果整體變白。
B 堅果之一部分可見變白。
A 未見堅果之變白。
C 為先前之巧克力之食感。
B 表面為鬆脆之食感,但中心部為先前之巧克力之食感。
A 表面與中心部均嘎吱嘎吱作響,具備較佳之食感與風味。
D 為咯吱咯吱作響且殘留於口中之食感,有焦糊之苦味,欠佳。
(試驗例9~11)
使用甘露糖醇(商品名:Marine-crystal、Mitsubishi Shoji Foodtech製)或麥芽糖醇(商品名:Mabit、林原商事製)代替異麥芽酮糖,且將長徑20 mm、短徑10 mm、厚度1 mm之杏仁切片以成為表8所示之調配率之方式設置於成型之糖果甜點麵團上代替將杏仁碎與各成分混合,除此以外,與試驗例2及4同樣地獲得烘焙糖果甜點。
對所獲得之各烘焙糖果甜點及各未烘焙之油脂性糖果甜點以20~30℃、2循環/天之頻度賦予10天溫度循環後,於20℃下保存24小時。其後,觀察各烘焙糖果甜點及各未烘焙之油脂性糖果甜點中所含有之堅果的變白狀態。將結果示於表9。又,對各試驗區之烘焙糖果甜點及各未烘焙之油脂性糖果甜點進行官能評價。將結果示於表10。
於按試驗例9及10之組成烘焙7分鐘而成之烘焙糖果甜點的保存試驗中,未見堅果之變白,良好。進而,整體性地為嘎吱嘎吱之食感而為較佳之食感。另一方面,按試驗例11之組成烘焙7分鐘而成之烘焙糖果甜點的保存試驗中,可見一部分堅果之變白,但可確認由烘焙所致之堅果變白抑制效果。又,整體性地為嘎吱嘎吱之食感而較佳。又,按試驗例11之組成烘焙9分鐘而成之烘焙糖果甜點的保存試驗中,未見堅果之變白,但為咯吱咯吱作響且殘留於口中之食感,有焦糊之苦味,欠佳。
D 堅果整體變得很白。
C 堅果整體變白。
B 堅果之一部分可見變白。
A 未見堅果之變白。
C 為先前之巧克力之食感。
B 表面為鬆脆之食感,但中心部為先前之巧克力之食感。
A 表面與中心部均嘎吱嘎吱作響,具備較佳之食感與風味。
D 為咯吱咯吱作響且殘留於口中之食感,有焦糊之苦味,欠佳。
Claims (8)
- 一種烘焙糖果甜點,其特徵在於:其係含有堅果之油脂性糖果甜點,且對油脂性糖果甜點進行烘焙。
- 如請求項1之烘焙糖果甜點,其中含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之化合物。
- 如請求項2之烘焙糖果甜點,其中異麥芽酮糖、甘露糖醇或麥芽糖醇之含量為3~25重量%。
- 如請求項1至3中任一項之烘焙糖果甜點,其中堅果之含量為1~30重量%。
- 一種烘焙糖果甜點之製造方法,其特徵在於:製作含有堅果之油脂性糖果甜點,並進行烘焙。
- 如請求項5之烘焙糖果甜點之製造方法,其中含有選自由異麥芽酮糖、甘露糖醇及麥芽糖醇所組成之群中之化合物。
- 如請求項6之烘焙糖果甜點之製造方法,其中異麥芽酮糖、甘露糖醇或麥芽糖醇之含量為3~25重量%。
- 如請求項5至7之烘焙糖果甜點之製造方法,其中堅果之含量為1~30重量%。
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EP1668991A4 (en) * | 2003-09-30 | 2007-03-14 | Fuji Oil Co Ltd | OILY FOOD SUBSTANCE FOR HEATING, INCLUDING BAKING |
KR100806675B1 (ko) * | 2006-12-11 | 2008-02-26 | 롯데제과주식회사 | 편상형 너트류를 토핑한 과자의 제조방법 |
FR2927810B1 (fr) * | 2008-02-22 | 2013-07-26 | Roquette Freres | Poudre de maltitol cristallise de grosse granulometrie, son procede de fabrication et ses applications, notamment en chocolat |
KR101821399B1 (ko) * | 2010-03-19 | 2018-01-23 | 닛신 오일리오그룹 가부시키가이샤 | 유지 조성물 및 그 유지 조성물을 사용한 초콜릿 제품 |
SG10201502019YA (en) * | 2010-03-31 | 2015-05-28 | Meiji Co Ltd | White chocolate-impregnated food and method for producing same |
JP5508101B2 (ja) | 2010-04-07 | 2014-05-28 | 森永製菓株式会社 | フレーク菓子及びフレーク菓子の製造方法 |
CN101816318B (zh) * | 2010-05-15 | 2012-09-26 | 无锡市灵山食品有限公司 | 一种用鲜豆渣加工的高纤维饼干及其加工方法 |
-
2013
- 2013-02-27 TW TW102107103A patent/TWI595837B/zh not_active IP Right Cessation
- 2013-02-27 US US14/377,044 patent/US20150004299A1/en not_active Abandoned
- 2013-02-27 CN CN201380004480.2A patent/CN104023549B/zh active Active
- 2013-02-27 KR KR1020147017377A patent/KR20140130102A/ko active Application Filing
- 2013-02-27 KR KR1020197000006A patent/KR101968892B1/ko active IP Right Grant
- 2013-02-27 JP JP2014502303A patent/JP5908061B2/ja active Active
- 2013-02-27 MY MYPI2014702354A patent/MY166923A/en unknown
- 2013-02-27 WO PCT/JP2013/055086 patent/WO2013129458A1/ja active Application Filing
- 2013-02-27 SG SG11201404129UA patent/SG11201404129UA/en unknown
-
2014
- 2014-08-05 PH PH12014501755A patent/PH12014501755B1/en unknown
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Also Published As
Publication number | Publication date |
---|---|
KR101968892B1 (ko) | 2019-04-12 |
TWI595837B (zh) | 2017-08-21 |
WO2013129458A1 (ja) | 2013-09-06 |
JPWO2013129458A1 (ja) | 2015-07-30 |
HK1201417A1 (zh) | 2015-09-04 |
US20150004299A1 (en) | 2015-01-01 |
MY166923A (en) | 2018-07-24 |
KR20190006202A (ko) | 2019-01-17 |
KR20140130102A (ko) | 2014-11-07 |
CN104023549A (zh) | 2014-09-03 |
PH12014501755A1 (en) | 2014-11-10 |
JP5908061B2 (ja) | 2016-04-26 |
PH12014501755B1 (en) | 2014-11-10 |
SG11201404129UA (en) | 2014-10-30 |
CN104023549B (zh) | 2016-03-30 |
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