WO2013161807A1 - 焼成複合菓子およびその製造方法 - Google Patents
焼成複合菓子およびその製造方法 Download PDFInfo
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- WO2013161807A1 WO2013161807A1 PCT/JP2013/061902 JP2013061902W WO2013161807A1 WO 2013161807 A1 WO2013161807 A1 WO 2013161807A1 JP 2013061902 W JP2013061902 W JP 2013061902W WO 2013161807 A1 WO2013161807 A1 WO 2013161807A1
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- raw material
- confectionery
- baked
- composite confectionery
- oily
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Classifications
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Definitions
- the present invention relates to a baked composite confectionery and a method for producing the same.
- composite confections that combine baked confectionery such as cookies, biscuits, shoes, pretzel, and wafers with oily confectionery such as chocolate and fat cream.
- examples of such composite confectionery include shoe chocolate snacks, hollow pretzels with chocolate, and the like. These are adjusted in composition, baking conditions, etc. so that the baked confectionery becomes hollow.
- the volume of the hollow part of the hollow baked confectionery obtained varies.
- a fixed amount of chocolate must be injected regardless of variations in the volume of the hollow portion of the baked confectionery. Therefore, after pouring, in order to inject the chocolate into the baked confectionery so as not to overflow using a nozzle or the like, the injection amount must be less than the volume of the smallest hollow portion in the baked confectionery. Then, in almost all of the chocolate-containing confectionery obtained, a large gap is formed between the chocolate and the baked confectionery. Such a baked confectionery looks relatively less chocolate, so it looks delicious in appearance.
- soy bean paste which is baked by coating a peanut or the like as a center material and coating and baking a powder raw material such as cold plum powder and an aqueous raw material such as syrup.
- a powder raw material such as cold plum powder and an aqueous raw material such as syrup.
- Patent Document 1 discloses a method of obtaining a baked composite confectionery having an oily confectionery at the center and a baked confectionery around. Specifically, a baked confectionery dough formed in advance into a disk shape with a uniform thickness is placed on a lower mold for molding having a substantially hemispherical depression, and is placed along the lower mold for molding by pressing or the like. After indenting, place a solid center in the indentation, and further place a baked confectionery dough formed in a disk shape of uniform thickness on it, and use the upper mold for molding from above It is disclosed that the dough is pressed to form a baked confectionery dough containing the center, and the baked confectionery dough is removed from the mold and then baked.
- One of the objects of the present invention is to provide a production method for obtaining a baked composite confectionery by a simple method.
- Another object of the present invention is to provide a novel baked composite confectionery that has a texture like a cookie that is easily broken in the mouth and that melts well in the mouth.
- a step of obtaining a composite confectionery comprising a center part comprising an oily confectionery and a shell part comprising an oily raw material and a starchy raw material, wherein the center part is coated with the oily raw material and the starchy raw material.
- a baked composite confectionery obtained by baking the obtained composite confectionery comprises a step of coating the oily raw material and a step of coating the starchy raw material thereafter, as described in (1) Baked composite confectionery.
- the step of coating the oily raw material is a step of coating the liquid mixture containing the oily raw material, wherein the total oil content of the liquid mixture containing the oily raw material is 80% or more.
- the baked composite confectionery as described in 2). (4) The baked composite confectionery according to any one of (1) to (3), wherein the moisture of the shell before baking is 10% or less.
- SFC solid fat content
- SFC at 20 ° C. is 70% or less.
- the baked composite confectionery according to (9), wherein the fat / oil has an SFC of 20% or more at 20 ° C.
- a method for producing a baked composite confectionery comprising the steps of: obtaining the composite confectionery and baking the obtained composite confectionery.
- the step of coating the center part with an oily raw material and a starchy raw material comprises a step of coating an oily raw material and a step of coating a starchy raw material thereafter, according to (14)
- the manufacturing method of baking composite confectionery comprises a step of coating an oily raw material and a step of coating a starchy raw material thereafter, according to (14) The manufacturing method of baking composite confectionery.
- the present invention it is possible to provide a novel baked composite confectionery having a texture similar to that of a cookie that is easily broken in the mouth and is well melted. Moreover, the manufacturing method which can obtain such a baking composite confectionery by a simple method can be provided.
- the baked composite confectionery in this embodiment includes a center portion located at the center of the baked composite confectionery and a shell portion located so as to cover a part or all of the periphery of the center portion.
- SFC solid fat content
- the oily confectionery used in the center portion in this embodiment may be any chocolate such as white chocolate, milk chocolate, sweet chocolate, etc., and is in accordance with the “Fair Competition Rules for the Display of Chocolates” which is a rule approved by the Japan Fair Trade Commission. Any type of oily confectionery such as temper type and non-temper type fat cream that are not limited to chocolate and quasi-chocolate can be used.
- fats and oils having SFC at 30 ° C. of 30% or less and SFC at 20 ° C. of 70% or less, more preferably SFC at 20 ° C. of 60% or less are used as the total amount of oily confectionery.
- the melting of the center portion is improved by blending a predetermined amount of this fat.
- the SFC of this oil / fat at 20 ° C. is more preferably 20% or more, and particularly preferably 40% or more. SFC can be measured using pulsed NMR.
- the confectionery preferably contains 5 to 30% by weight of cocoa powder based on the total amount of the confectionery.
- cocoa powder based on the total amount of the confectionery.
- the oil content of the cocoa powder used in this embodiment is preferably 1% by weight to 25% by weight.
- the fat and oil transfer from the center chocolate being stored to the baked confectionery is particularly remarkable.
- the oil content in the center chocolate is extremely reduced, and the expected melting of the chocolate cannot be obtained.
- the oily confectionery containing the fats and oils preferably contains 5 to 30% by weight of cocoa powder.
- the oily confectionery preferably contains an emulsifier in an amount of 1.0% by weight to 4.0% by weight based on the total amount of the oily confectionery.
- an emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. In this embodiment, it is preferable to use lecithin as an emulsifier.
- the oily raw material used for the shell part is, for example, shortening, butter, margarine, lard, rapeseed oil, soybean oil, corn oil, olive oil, palm oil, peanut oil, rice oil, cottonseed oil, sunflower oil, safflower oil Coconut oil, palm kernel oil, sesame oil, powdered oil, cocoa butter, cocoa butter substitute fat and the like.
- the said raw material may be used by 1 type and may use 2 or more types.
- the mixed liquid containing an oily raw material used for the shell portion is a mixture of one or more of the above oily raw materials melted by heating or the like. Furthermore, you may mix
- the oil content of the whole liquid mixture is a percentage of the weight ratio of fats and oils with respect to the whole liquid mixture prepared for coating the center part with the oily raw material.
- the oil content of the whole mixed solution is preferably 80% by weight or more and 100% by weight or less.
- the water content of the whole liquid mixture is a percentage of the weight ratio of water to the whole liquid mixture prepared for coating the oily raw material on the center part.
- the total water content of the mixed solution is preferably 15% by weight or less. It is preferable that the water content is 15% by weight or less because the possibility of the shell portion bursting when the composite confectionery is baked can be suppressed. Furthermore, if the water content is 15% by weight or less, the shell portion of the baked composite confectionery obtained through the step of coating the center portion with the oily raw material and the starchy raw material and baking the resulting composite confectionery is crisp. It is not a texture, but a better texture that breaks in the mouth is preferable.
- a thickener and / or an emulsifier in the mixed solution containing the oily raw material.
- a thickener and / or emulsifier is contained in a mixed liquid containing an oily raw material, a larger amount of the liquid mixture is attached to the center part surface in a single step in the process of coating the oily raw material on the center part.
- more starchy raw material can be attached to the surface of the center portion in one step. Therefore, the process of covering the center portion with the oily raw material and the starchy raw material can be shortened. Therefore, the addition of the thickener to the mixed liquid containing the oily raw material contributes to the improvement of productivity.
- the thickener added to the liquid mixture containing the oily raw material is not particularly limited as long as it is a substance that makes the liquid viscous.
- gum arabic alginic acid, casein, carrageenan, galactomannan, carboxymethylcellulose (CMC)
- examples include agar, xanthan gum, guar gum, glucomannan, gellan gum, gelatin, cellulose, soybean polysaccharide, tamarind gum, tara gum, pullulan, propylene glycol, pectin, methylcellulose, locust bean gum and the like.
- one or more of these thickeners may be mixed and used.
- emulsifier added to the liquid mixture containing the oily raw material examples include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Only one of these emulsifiers may be added, or two or more arbitrary emulsifiers may be added. In this embodiment, it is preferable to use a sucrose fatty acid ester having an HLB of 3 or less.
- the starchy raw material used in the shell portion is, for example, corn starch, potato starch, tapioca starch, waxy corn starch, starch, wheat flour, barley flour, rye flour, oat flour, oat flour, corn flour, rice flour, soybean Grains such as flour, mashed potatoes and the like.
- processed starch such as pregelatinized products, acetylated derivatives, and phosphoric acid cross-linked derivatives may be used.
- carbohydrate raw materials, protein raw materials, fat and oil raw materials, agricultural and marine products, amino acids, emulsifiers, swelling agents, salt, spices, seasonings, vitamins, minerals, cellulose and the like may be used.
- a chocolate dough is obtained through raw material mixing, refining, conching process, etc. by a conventional method. If necessary, fats and oils, auxiliary materials, etc. may be added later to the obtained chocolate dough.
- the obtained chocolate dough is molded into a predetermined shape and cooled and solidified to obtain chocolate having a predetermined shape.
- tempering may be performed before molding. Tempering may be hand tempering or a method of adding a seed agent. Any method may be used for forming the chocolate into a predetermined shape.
- chocolate dough may be poured into a mold and solidified by cooling. Alternatively, it may be formed into a predetermined shape on a flat plate using a depositor or the like and then cooled and solidified.
- the chocolate dough may be aerated using a mixer, and the aerated chocolate dough may be formed by the above method or the like. Let the chocolate obtained in this way be center chocolate.
- the center chocolate is coated with an oily raw material and a starchy raw material.
- the method of coating the center chocolate with the oily raw material and the starchy raw material is preferably a method using a rotary kettle.
- the order in which the center chocolate is coated with the oily material and the starchy material is preferably such that the oily material is first coated on the center chocolate, and then the starchy material is coated on the center chocolate.
- the above coating step may be repeated if necessary.
- the center chocolate may be coated with a mixture obtained by previously mixing the oily raw material and the starchy raw material. In that case, it is preferable to coat the starchy raw material after coating the center chocolate with a mixture of the oily raw material and the starchy raw material.
- covers the center chocolate with the mixture of an oil-based raw material and a starch raw material further at the next process improves.
- the starchy raw material is put into the rotary kettle.
- the liquid mixture containing the oily raw material covering the surface of the center chocolate and the starchy raw material are mixed on the surface of the center chocolate to form a batter or dough.
- covers the center chocolate surface in a thin film form is obtained.
- a desired amount of batter or dough can be coated on the center chocolate surface.
- the weight ratio of the mixture containing the oily raw material and the starchy raw material There is no particular limitation on the weight ratio of the mixture containing the oily raw material and the starchy raw material.
- the oil content of the entire shell part is preferably 15% by weight or more, and more preferably 30% by weight or more.
- the shell portion of the baked composite confectionery obtained through the step of coating the center portion with the oily raw material and starch raw material and baking the resulting composite confectionery is not a crunchy texture, and a better texture that breaks in the mouth is preferable.
- the water content of the entire shell before firing is preferably 10% by weight or less, and more preferably 5% by weight or less.
- moisture content of the whole shell part before baking is 10 weight% or less However, it is not a crunchy texture, and a better texture that breaks in the mouth is preferable.
- the ratio of the center chocolate and the batter or dough is not limited, but the weight ratio of the batter or dough to the entire composite confectionery is preferably 20% by weight or more and 70% by weight or less.
- the obtained composite confectionery is baked, the strength of the baked confectionery portion on the surface of the obtained baked composite confectionery is improved, and it becomes difficult to break.
- the content is 70% by weight or less, the baked composite confectionery obtained by baking the obtained composite confectionery has a more preferable quality without the flavor of the center chocolate being hidden by the flavor of the baked confectionery.
- the composite confectionery is preferably baked at 160 ° C or higher and 300 ° C or lower.
- the temperature at the time of baking the composite confectionery is 160 ° C. or higher, the time for baking the whole starchy raw material is short. Therefore, when the oily confectionery as the center material is excessively heated, it is not heat-denatured and solidified, and the melting in the mouth becomes better. If the temperature at which the composite confectionery is baked is 300 ° C. or less, the entire starchy raw material can be sufficiently baked, and the surface of the composite confectionery can be prevented from being burnt.
- cocoa butter 15 parts by weight of cocoa powder (oil content: 12% by weight), 4 parts by weight of dextrin (trade name: TK-16, manufactured by Matsutani Chemical Industry) and 2 parts by weight of cocoa butter are tempered by a conventional method, molded into a spherical shape and The mixture was cooled and solidified to obtain spherical chocolate having an oil content of 42.0% by weight. The weight of the obtained spherical chocolate was 3.5 g.
- Example 1 30 kg of the above spherical chocolate was put into a rotary kettle having a diameter of 900 mm, and the rotary kettle was rotated at a temperature of 20 ° C. and a rotational speed of 12 rpm.
- 500 g of the oily liquid mixture was gradually charged into the rotary kettle, the spherical chocolate surface was coated with the oily liquid mixture.
- 1.5 kg of the powder mixture was gradually put into the rotary kettle, the powder mixture adhered to the oily liquid mixture on the surface of the spherical chocolate, and coated the spherical chocolate.
- the obtained spherical composite confectionery was taken out of the rotary kettle and baked in an impingement oven at 250 ° C. for 1 minute and then at 235 ° C. for 1 minute to obtain a baked composite confectionery.
- the shell part easily collapsed in the mouth and had a mouthfeel like a cookie that melted well in the mouth, and the chocolate in the center part melted well in the mouth and had good quality. It was.
- the baked composite confectionery was cut and the cross section was confirmed, there was no space between the shell portion and the center portion chocolate, and it was in a good state.
- the oil content of the center chocolate of the baked composite confectionery was 41.8% by weight.
- Example 1 In addition to Example 1, the baked composite confectionery of Examples 2 to 5 was obtained in the same manner as in Example 1 except that the composition of the spherical chocolate was changed to the respective composition in Table 1.
- the unit of the blending ratio in Table 1 is parts by weight.
- the unit of oil content is% by weight.
- the shell part has a texture like a cookie that melts easily in the mouth and is well melted in the mouth, and the chocolate in the center part has a good mouth melt.
- the amount of center chocolate oil immediately after baking of the obtained baked composite confectionery was measured. Further, the baked composite confectionery was stored for 10 days under the condition of 37 ° C., and the oil content of the center chocolate was measured. The results are shown in Table 2. The unit is% by weight.
- the baked composite confectionery having 7.5% by weight or 15% by weight of cocoa powder in the center chocolate could suppress the decrease in the oil content of the center chocolate during baking than the baked composite confectionery having no cocoa powder in the center chocolate.
- the baked composite confectionery having 7.5% by weight or 15% by weight of cocoa powder in the center chocolate is more than the baked composite confectionery having no cocoa powder in the center chocolate when the center chocolate is stored at 37 ° C. for 10 days. It was possible to suppress the decrease in oil content.
- the center chocolate of Example 4 contains 1.5% by weight of lecithin including the amount in the chocolate base dough. In the baked composite confectionery of Example 4, whitening of the chocolate during storage was suppressed to some extent. In particular, in Example 5, the center chocolate including 3.0% by weight of lecithin including the portion in the chocolate base dough could prevent whitening of the chocolate during storage.
- Example 6 30 kg of the spherical chocolate of Production Example 1 was put into a rotary kettle having a diameter of 900 mm, and the rotary kettle was rotated at a temperature of 20 ° C. and a rotational speed of 12 rpm.
- 500 g of the oily liquid mixture obtained in Production Example 5 was gradually put into a rotary kettle, the spherical chocolate surface was coated with the oily liquid mixture.
- 1.5 kg of the powder mixture obtained in Production Example 4 was gradually charged into the rotary kettle, the powder mixture adhered to the oily liquid mixture on the surface of the spherical chocolate, and covered the spherical chocolate.
- the obtained spherical composite confectionery was taken out of the rotary kettle and baked in an impingement oven at 250 ° C. for 1 minute and then at 235 ° C. for 1 minute to obtain a baked composite confectionery.
- the shell part is easy to collapse in the mouth, and has a mouthfeel like a cookie that is slightly soluble in the mouth,
- the chocolate in the center part was a good melt in the mouth and had a slightly better quality.
- the oil content of the center chocolate of the baked composite confectionery was 41.8% by weight.
- Comparative Example 1 30 kg of the spherical chocolate of Production Example 1 was put into a rotary kettle having a diameter of 900 mm, and the rotary kettle was rotated at a temperature of 20 ° C. and a rotational speed of 12 rpm.
- 500 g of the liquid mixture obtained in Comparative Production Example 2 was gradually charged into the rotary kettle, the spherical chocolate surface was coated with the liquid mixture.
- 1.5 kg of the powder mixture obtained in Comparative Production Example 1 was gradually put into the rotary kettle, it adhered to the liquid mixture on the surface of the spherical chocolate and coated with the spherical chocolate.
- the obtained spherical composite confectionery was taken out of the rotary kettle and baked in an impingement oven at 250 ° C. for 1 minute and then at 235 ° C. for 1 minute to obtain a baked composite confectionery of Comparative Example 1.
- the shell part consisting of the baked confectionery was hard, and the melting in the mouth was inferior to the baked composite confectionery obtained in the examples.
Abstract
Description
(1)油性菓子からなるセンター部と、油性原料および澱粉性原料を含むシェル部と、からなる焼成複合菓子であって、上記センター部に油性原料および澱粉性原料を被覆し複合菓子を得る工程と、得られた複合菓子を焼成する工程を経て得られることを特徴とする焼成複合菓子。
(2)センター部に油性原料および澱粉性原料を被覆する工程が、油性原料を被覆する工程と、その後に澱粉性原料を被覆する工程とからなることを特徴とする、(1)に記載の焼成複合菓子。
(3)上記油性原料を被覆する工程が、上記油性原料を含む混合液を被覆する工程であって、上記油性原料を含む混合液全体の油分が80%以上であることを特徴とする、(2)に記載の焼成複合菓子。
(4)焼成前のシェル部の水分が、10%以下であることを特徴とする、(1)~(3)のいずれか一つに記載の焼成複合菓子。
(5)焼成前のシェル部の油分が、15%以上であることを特徴とする、(1)~(4)のいずれか一つに記載の焼成複合菓子。
(6)上記油性原料を含む混合液が増粘剤を含有することを特徴とする、(3)~(5)のいずれか一つに記載の焼成複合菓子。
(7)上記油性原料を含む混合液が乳化剤を含有することを特徴とする、(3)~(6)のいずれか一つに記載の焼成複合菓子。
(8)上記澱粉性原料が小麦粉を含有することを特徴とする、(1)~(7)のいずれか一つに記載の焼成複合菓子。
(9)上記センター部を構成する油性菓子中に、30℃でのSFC(固体脂含量)が30%以下であり、20℃でのSFCが70%以下である油脂を、5重量%以上25重量%以下含むことを特徴とする、(1)~(8)のいずれか一つに記載の焼成複合菓子。
(10)上記油脂の20℃でのSFCが20%以上であることを特徴とする、(9)に記載の焼成複合菓子。
(11)上記センター部を構成する油性菓子中に、5重量%~30重量%のココアパウダーを含むことを特徴とする、(1)~(10)のいずれか一つに記載の焼成複合菓子。
(12)上記油脂の20℃でのSFCが40%以上であることを特徴とする、(9)に記載の焼成複合菓子。
(13)上記センター部を構成する油性菓子中に、5重量%~30重量%のココアパウダーを含むことを特徴とする、(12)に記載の焼成複合菓子。
(14)油性菓子からなるセンター部と、油性原料および澱粉性原料を含むシェル部と、からなる焼成複合菓子の製造方法であって、上記センター部に油性原料および澱粉性原料を被覆し複合菓子を得る工程と、得られた複合菓子を焼成する工程とからなることを特徴とする、焼成複合菓子の製造方法。
(15)上記センター部に油性原料および澱粉性原料を被覆する工程が、油性原料を被覆する工程と、その後に澱粉性原料を被覆する工程とからなることを特徴とする、(14)に記載の焼成複合菓子の製造方法。
全粉乳27重量部、脱脂粉乳3重量部、砂糖33重量部、乳糖5重量部、ココアバター28重量部、レシチン0.8重量部および香料0.1重量部を、定法により混合、粉砕およびコンチングし、油分38重量%のチョコレートベース生地を得た。得られたチョコレートベース生地64重量部、30℃でのSFCが18%、20℃でのSFCが50%、10℃でのSFCが55%であるテンパー型ココアバター代用脂(CBE)15重量部、ココアパウダー15重量部(油分12重量%)、デキストリン(商品名:TK-16、松谷化学工業製)4重量部およびココアバター2重量部を混合した後、定法によりテンパリングし、球状に成形および冷却固化し、油分42.0重量%の球状チョコレートを得た。得られた球状チョコレート1個あたりの重量は3.5gであった。
全粉乳15重量部、クリームパウダー7.5重量部、小麦粉31重量部、砂糖22重量部、アーモンドパウダー18重量部および結晶セルロース6.5重量部を混合し、被覆用粉体混合物を得た。得られた粉体混合物の油分は18重量%、水分は1重量%であった。
加熱融解したバター48重量部、植物油脂47重量部、アラビアガム0.5重量部、HLBが2のショ糖脂肪酸エステル(商品名:リョートーシュガーエステルER―290、三菱化学フーズ製)0.5重量部、アーモンドペースト2重量部および炭酸アンモニウム2重量部を混合し、油性液体混合物を得た。得られた油性液体混合物の油分は88重量%、水分は6.4重量%であった。
直径900mmの回転釜に、上記球形チョコレートを30kg投入し、温度20℃、回転数12rpmにて回転釜を回転させた。上記油性液体混合物500gを徐々に回転釜に投入したところ、球状チョコレート表面が油性液体混合物で被覆された。次に、上記粉体混合物1.5kgを徐々に回転釜に投入したところ、粉体混合物が球状チョコレート表面の油性液体混合物に付着し、球状チョコレートを被覆した。同様に、油性液体混合物500gと粉体混合物1.5kgを交互に投入し、球状チョコレートへの被覆を各14回、合計各15回繰り返し、球状チョコレートが粉体混合物と油性液体混合物の混合物で被覆された球状複合菓子を得た。この時の球状複合菓子1個あたりの重量は6.9gであった。粉体混合物と油性液体混合物の混合物からなるシェル部全体の水分は2.2重量%、油分は37.2重量%であった。
上記実施例1の他、球状チョコレートの配合をそれぞれ表1中の各配合とした以外は実施例1と同じ方法で、実施例2~5の焼成複合菓子を得た。表1中の配合割合の単位は重量部である。油分の単位は重量%である。
得られた焼成複合菓子を、20~30℃、2サイクル/日の頻度で10日間温度サイクルを与えた後、20℃で24時間保存した。その後各焼成複合菓子をその中心部を通るように切断し、センターチョコレートの切断面の、ブルームによる白化状態を観察し、評価の良い順に、A、B、Cとした。結果を表3に示した。
デキストリン20重量部、小麦粉50重量部、コーンスターチ7重量部、粉糖7重量部および粉末油脂16重量部を混合し、被覆用粉体混合物を得た。得られた粉体混合物の油分は16重量%、水分は7重量%であった。
加熱融解したバター49.5重量部、水分30重量%のソルビトール溶液50重量部およびレシチン0.5重量部を混合し、油性液体混合物を得た。得られた油性液体混合物の油分は41重量%、水分は23重量%であった。
直径900mmの回転釜に、製造例1の球形チョコレートを30kg投入し、温度20℃、回転数12rpmにて回転釜を回転させた。製造例5で得た油性液体混合物500gを徐々に回転釜に投入したところ、球状チョコレート表面が油性液体混合物で被覆された。次に、製造例4で得た粉体混合物1.5kgを徐々に回転釜に投入したところ、粉体混合物が球状チョコレート表面の油性液体混合物に付着し、球状チョコレートを被覆した。同様に、油性液体混合物500gと粉体混合物1.5kgを交互に投入し、球状チョコレートへの被覆を各14回、合計各15回繰り返し、球状チョコレートが粉体混合物と油性液体混合物の混合物で被覆された球状複合菓子を得た。この時の球状複合菓子1個あたりの重量は6.9gであった。粉体混合物と油性液体混合物の混合物からなるシェル部全体の水分は8.6重量%、油分は18.6重量%であった。
小麦粉50重量部、馬鈴薯澱粉15重量部、ピーナツ粉末5重量部、粉末油脂30重量部および炭酸水素ナトリウム1重量部を混合し、被覆用粉体混合物を得た。得られた粉体混合物の油分は31重量%、水分は7重量%であった。
砂糖70重量部および鶏卵30重量部を混合し、液状混合物を得た。得られた液状混合物の油分は3重量%、水分は22.8重量%であった。
直径900mmの回転釜に、製造例1の球形チョコレートを30kg投入し、温度20℃、回転数12rpmにて回転釜を回転させた。比較製造例2で得た液状混合物500gを徐々に回転釜に投入したところ、球状チョコレート表面が液状混合物で被覆された。次に、比較製造例1で得た粉体混合物1.5kgを徐々に回転釜に投入したところ、球状チョコレート表面の液状混合物に付着し、球状チョコレートを被覆した。同様に、液状混合物500gと粉体混合物1.5kgを交互に投入し、球状チョコレートへの被覆を各14回、合計15回繰り返し、球状チョコレートが粉体混合物と液状混合物の混合物で被覆された球状複合菓子を得た。この時の球状複合菓子1個あたりの重量は6.9gであった。粉体混合物と油性液体混合物の混合物からなるシェル部全体の水分は12.2重量%、油分は21.7重量%であった。
Claims (15)
- 油性菓子からなるセンター部と、油性原料および澱粉性原料を含むシェル部と、からなる焼成複合菓子であって、
前記センター部に油性原料および澱粉性原料を被覆し複合菓子を得る工程と、得られた複合菓子を焼成する工程を経て得られることを特徴とする焼成複合菓子。 - センター部に油性原料および澱粉性原料を被覆する工程が、
油性原料を被覆する工程と、その後に澱粉性原料を被覆する工程とからなることを特徴とする、請求項1に記載の焼成複合菓子。 - 前記油性原料を被覆する工程が、前記油性原料を含む混合液を被覆する工程であって、前記油性原料を含む混合液全体の油分が80%以上であることを特徴とする、請求項2に記載の焼成複合菓子。
- 焼成前のシェル部の水分が10%以下であることを特徴とする、請求項1~3のいずれか一項に記載の焼成複合菓子。
- 焼成前のシェル部の油分が15%以上であることを特徴とする、請求項1~4のいずれか一項に記載の焼成複合菓子。
- 前記油性原料を含む混合液が増粘剤を含有することを特徴とする、請求項3~5のいずれか一項に記載の焼成複合菓子。
- 前記油性原料を含む混合液が乳化剤を含有することを特徴とする、請求項3~6のいずれか一項に記載の焼成複合菓子。
- 前記澱粉性原料が小麦粉を含有することを特徴とする、請求項1~7のいずれか一項に記載の焼成複合菓子。
- 前記センター部を構成する油性菓子中に、30℃でのSFC(固体脂含量)が30%以下であり、20℃でのSFCが70%以下である油脂を、5重量%以上25重量%以下含むことを特徴とする、請求項1~8のいずれか一項に記載の焼成複合菓子。
- 前記油脂の20℃でのSFCが20%以上であることを特徴とする、請求項9に記載の焼成複合菓子。
- 前記センター部を構成する油性菓子中に、5重量%~30重量%のココアパウダーを含むことを特徴とする、請求項1~10のいずれか一項に記載の焼成複合菓子。
- 前記油脂の20℃でのSFCが40%以上であることを特徴とする、請求項9に記載の焼成複合菓子。
- 前記センター部を構成する油性菓子中に、5重量%~30重量%のココアパウダーを含むことを特徴とする、請求項12に記載の焼成複合菓子。
- 油性菓子からなるセンター部と、油性原料および澱粉性原料を含むシェル部と、からなる焼成複合菓子の製造方法であって、
前記センター部に油性原料および澱粉性原料を被覆し複合菓子を得る工程と、得られた複合菓子を焼成する工程とからなることを特徴とする、焼成複合菓子の製造方法。 - 前記センター部に油性原料および澱粉性原料を被覆する工程が、
油性原料を被覆する工程と、その後に澱粉性原料を被覆する工程とからなることを特徴とする、請求項14に記載の焼成複合菓子の製造方法。
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