WO2014017244A1 - 含浸チョコレート菓子 - Google Patents
含浸チョコレート菓子 Download PDFInfo
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- WO2014017244A1 WO2014017244A1 PCT/JP2013/067554 JP2013067554W WO2014017244A1 WO 2014017244 A1 WO2014017244 A1 WO 2014017244A1 JP 2013067554 W JP2013067554 W JP 2013067554W WO 2014017244 A1 WO2014017244 A1 WO 2014017244A1
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- Prior art keywords
- chocolate
- confectionery
- impregnated
- wafer
- convex
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Classifications
-
- 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
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- 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
-
- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G1/502—Products with edible or inedible supports
- A23G1/507—Products with edible support, e.g. a cornet
-
- 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
- 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
-
- 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
-
- 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
Definitions
- This invention relates to chocolate confectionery impregnated with chocolate, and more particularly to chocolate confectionery in which the taste of chocolate is incorporated into the original texture of the confectionery.
- chocolate confectionery refers to a chocolate processed product having a chocolate-standard chocolate dough of less than 60%.
- examples of the chocolate confectionery include a combination of chocolate and baked confectionery such as biscuits and snacks and puffed confectionery.
- the impregnated chocolate confectionery is obtained by impregnating chocolate in a confectionery such as baked confectionery.
- confectionery base material
- puffs and cereals made using a special machine called an extruder are common. It is characterized by “fusion”.
- “chocolate taste”, which is the original advantage of chocolate, has been demonstrated, but for smooth mouth melting, the base material has a strong texture when chewing impregnated chocolate confectionery, and many of the confectionery that occurs when chewing There is a problem of being damaged by debris.
- Prior art relating to impregnated chocolate confectionery includes the impregnated food described in Patent Document 1 and a method for producing the impregnated food, the method for producing a chocolate-containing food disclosed in Patent Document 2, the method for impregnating food described in Patent Document 3, and the like. Proposed.
- the invention according to claim 1 for solving the above-mentioned problem is an impregnated chocolate confectionery in which chocolate is impregnated into an uneven confectionery, and the weight ratio of the chocolate to the total confectionery weight is 77 to 85%.
- An impregnated chocolate confectionery characterized by The invention according to claim 2 is characterized in that the uneven confectionery has a plate-like base portion and a convex portion formed on at least one surface of the base portion, and the height of the convex portion is substantially equal to the thickness of the base portion.
- the invention according to claim 3 is the impregnated chocolate confectionery according to claim 1 or 2, characterized in that the convex part includes a convex part formed in a lattice shape in plan view.
- the invention according to claim 4 is characterized in that the uneven confectionery has a dough containing at least flour and water, and water is blended in a weight ratio exceeding half of the total weight of the dough, and the baked weight is calculated from the total weight of the dough.
- the invention according to claim 5 is the impregnated chocolate confectionery according to any one of claims 1 to 4, characterized in that the uneven confectionery is made of uneven wafers.
- the invention described in claim 6 has a plate-like base portion and a convex portion formed on at least one surface of the base portion, and the height of the convex portion is relative to the uneven wafer having a thickness substantially equal to the thickness of the base portion.
- the impregnated chocolate confectionery is characterized by being infused with chocolate.
- the chocolate is filled with a comfortable and light texture that is the original confectionery as a base material such as a wafer, and the chocolate is fully enjoyed as well as the taste, as well as the smooth mouth melt of the chocolate.
- the impregnated chocolate confectionery can be made high.
- “wafer” is a base material having a number of fine cavities inside and having a very light mouthfeel and does not disturb the melting of chocolate.
- the wafer used as the base material is a conventional thin wafer, even if it is thoroughly impregnated with chocolate, the content of chocolate is low, and there is a risk of giving an unsatisfactory cheap impression in taste, texture and appearance. is there.
- a wafer having a thickness at the convex portion called an uneven wafer, was devised and used as a base material.
- the substrate may be an uneven confectionery that has a lot of fine cavities inside the wafer and has a very light mouthfeel.
- the concavo-convex confectionery particularly the concavo-convex wafer, may have convex portions having a height substantially equal to the thickness of the base portion formed on at least one surface of the plate-like base portion, or on both surfaces of the base portion. A convex portion having a height substantially equal to the thickness of the base portion may be formed.
- a wafer is made by “sandwich” using a liquid dough with a lot of moisture.
- a thick concavo-convex wafer is manufactured using a baking plate having large concavo-convexities. Concave and convex wafers have a large number of fine cavities inside due to evaporation of moisture, and have a volume while maintaining mouth melting compared to conventional thin wafers, and a light texture is added. It was.
- FIG. 1 is an explanatory view of an impregnated chocolate confectionery 10 according to an embodiment of the present invention, in which (A) is a schematic external view, and (B) is a schematic cut surface along BB in (A).
- FIG. FIG. 2 is a flowchart of a chocolate impregnation manufacturing process for impregnating the uneven wafer 11 with the chocolate 12.
- FIG. 3 is a graph showing the evaluation results of “crisp and light texture”.
- FIG. 4 is a graph showing an evaluation result of “taste of chocolate”.
- FIG. 5 is a graph showing an evaluation result of “goodness of melting in the mouth”.
- FIG. 1 is an explanatory view of an impregnated chocolate confectionery 10 according to an embodiment of the present invention, in which (A) is a schematic external view, and (B) is a schematic cut surface along BB in (A).
- FIG. The impregnated chocolate confectionery 10 according to this embodiment is obtained by impregnating the uneven wafer 11 with chocolate 12.
- a wafer is a baked confectionery (base material) that has many fine cavities inside and has a good melt in the mouth.
- a wafer is produced by sandwiching and baking a liquid dough with a high moisture content using two upper and lower baking plates in order to produce a unique light texture.
- a large amount of dough overflows from between the two baking plates, so it is difficult to simply widen the interval between the baking plates and to bake a uniform and thick wafer.
- conventional wafers are thin and generally have a thickness of about 2 to 3 mm. Therefore, in order to manufacture a thick wafer, it was necessary to use the thin wafer as “for sand”, and to stack them together while sandwiching cream or the like therebetween.
- the concavo-convex wafer 11 is used as a base material impregnated with chocolate.
- the uneven wafer 11 has a plate-like base 111 and a convex 113 having a triangular shape in cross section formed on one surface 112 of the base 111.
- the thickness of the base 111 is t
- t 2 to 3 mm
- h 2.5 to 3 mm
- the uneven wafer 11 is a wafer having an uneven thickened structure having the protrusions 113.
- the concavo-convex wafer 11 is configured such that the convex portion 113 is formed only on one surface 112 of the plate-like base 111, but not only the one surface 112 of the plate-like base 111 but the other surface 114.
- a configuration in which the convex 113 is formed may be used.
- the convex portion 113 is not limited to a triangular shape in sectional view, and may have an arbitrary protruding shape.
- the convex portion 113 has a lattice shape in plan view.
- the convex portion 113 may be a convex portion in which ridges are arranged in parallel, or a large number of mountain-like independent convex portions are formed. It may be in the state.
- the concavo-convex wafer 11 may be a wafer having a concavo-convex structure in which the thickness of the entire wafer is increased in a portion including the convex portion 113 by providing the convex portion 113 on the surface of the plate-like thin base 111.
- an uneven confection having a light texture and a mouthfeel equivalent to that of the wafer (for example, corn flour, etc. Examples of baked confectionery using cereal flour may also be used.
- the uneven wafer 11 is soaked with chocolate 12.
- the chocolate 12 is fully contained in a large number of internal cavities of the wafer 11 having an increased thickness due to the uneven structure.
- the concavo-convex wafer 11 is thick, the mouthfeel is very good, so the texture of the wafer feels firm but does not interfere with the smooth melting of the chocolate. That is, it is possible to realize the impregnated chocolate confectionery 10 having an extraordinar balance in which the uneven wafer 11 is melted together with the chocolate 12 soaked in plenty.
- the weight of the whole confectionery is, for example, 2.0 g / sheet, and the weight ratio of the chocolate to the total weight of the confectionery is, for example, 82%.
- the basket filled with the uneven wafer 11 is accommodated in the processing container and sealed, and then the inside of the processing container is decompressed.
- the chocolate 12 is drawn into the processing container from the tank by the pressure difference (step P1).
- the pressure in the container is returned to normal pressure (Step P3) after a predetermined waiting time (Step P2).
- the inside of the container is brought into a pressurized state by sending gas into the container, and the chocolate 12 is infiltrated after a predetermined time (step P4).
- step P5 excess chocolate that has not soaked into the uneven wafer 11 is collected (step P6).
- step P6 excess chocolate that has not soaked into the uneven wafer 11 is collected.
- step P7 excess chocolate attached to the surface of the concavo-convex wafer 11 is centrifuged (step P7). Thereafter, by centrifuging in a reduced pressure state (step P8), the chocolate that could not be removed by the normal pressure centrifugation in step P7 can be removed.
- step P9 the concavo-convex wafer 11 impregnated with the chocolate 12 in the processing container is sent to the cooling tunnel by the belt conveyor and cooled, whereby the chocolate 12 is cooled and solidified (step P10). Then, after a defective product sorting step (step P11) and a metal inspection (step P12) for preventing metal contamination, the product is packaged with a packaging material in accordance with product specifications (step P13).
- Tables 1 and 2 below show the weight ratio between the uneven wafer 11 and the impregnated chocolate 12 in the impregnated chocolate confectionery 10 manufactured based on the present invention.
- a substrate having a concavo-convex wafer 11 weight of 0.36 g was used and impregnated when chocolate was infiltrated by the above-described manufacturing method.
- the weight of chocolate 12 was 1.21 g to 2.04 g. That is, the weight ratio of the chocolate 12 in the total weight of the impregnated chocolate confectionery 10 was 77% to 85%.
- the weight ratio of the chocolate 12 to the total weight of the impregnated chocolate confectionery 10 is 79% to 83%.
- the weight ratio of the chocolate 12 to the total weight of the impregnated chocolate confectionery 10 was less than 77%, the penetration of the chocolate 12 was insufficient with respect to the numerous cavities inside the uneven wafer 11, and the taste was unsatisfactory.
- the weight ratio of the chocolate 12 occupying the total weight of the impregnated chocolate confectionery 10 exceeds 85%, it becomes necessary to excessively increase the cavities inside the uneven wafer 11, which makes the uneven wafer 11 very brittle. As a result, the light texture was impaired.
- Table 3 shows the blending ratio of the uneven wafer 11 and the blending ratio of the chocolate 12 in one example.
- the dough of the uneven wafer 11 contains flour and water as main components.
- the water content in the dough accounts for more than half of the weight of the dough. For this reason, when the wafer dough is baked, the amount of water that evaporates is very large, and a large number of fine cavities are formed inside the concavo-convex wafer 11, resulting in a light texture and melting of the mouth unique to the wafer.
- the weight of the dough was 280 g
- the weight after baking was 111 g.
- Table 4 shows an evaluation table for writing when the sensory evaluation of the impregnated chocolate confectionery 10 according to the example of the present invention was performed.
- the impregnated chocolate confectionery 10 was subjected to sensory evaluation by 15 panelists.
- three types of commercially available impregnated chocolate candies and comparative products were prepared.
- Commercial product A and commercial product B are other companies' impregnated chocolate confectionery, and commercial product C is our impregnated chocolate confectionery.
- the evaluation items were (1) crisp and light texture, (2) chocolate taste, (3) good meltability, and ranking method ((1) to (3) The items were evaluated by a method of rearranging the items in the order in which the strength was felt. First, based on the evaluation ranks obtained, Friedman's test was performed to confirm whether there was a difference in rank between samples, and then to confirm whether there was a significant difference between each sample. went. When a significant difference was observed, a test was performed by calculating a least significant difference (LSD) in order to confirm which sample had a significant difference. The significance level was 0.05, and the test results are shown in Tables 5 to 7 and FIGS.
- LSD least significant difference
- the impregnated chocolate confectionery 10 according to one embodiment of the present invention has an original “light texture (crispy texture)” and an original “taste (chocolate feel)” “smooth mouthfeel”. It can be said that it is a confectionery that combines the three.
- the present invention is not limited to the above embodiments, and various modifications can be made within the scope of the matters described in the claims.
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Abstract
Description
チョコレート単独ではなく、チョコレート菓子の形態をとることで、食感の軽さや口当たりの良さを実現することができ、消費者に広く受容されている。とはいえ、消費者は単に「軽さ」だけを求めているわけではなく、「チョコレートの味わい」も求めているものと思われる。そのような傾向の中、「含浸チョコレート菓子」が人気を集めている。
そこで、この発明は、チョコレートを含浸させた菓子において、菓子にチョコレートが十分に浸透しており、菓子本来の「軽い食感(サクサク食感)」とチョコレート本来の「味わい(チョコレート感)」、「なめらかな口溶け感」の三者の共存を実現した含浸チョコレート菓子を提供することを課題とする。
請求項2記載の発明は、前記凹凸菓子は、板状の基部と、当該基部の少なくとも一方表面に形成された凸部とを有し、前記凸部の高さは、前記基部の厚みとほぼ等しいことを特徴とする、請求項1に記載の含浸チョコレート菓子である。
請求項4記載の発明は、前記凹凸菓子は、生地が少なくとも小麦粉および水を含み、水は生地の総重量の半分を超える重量割合で配合されており、その焼き上げ重量は、生地の総重量から配合された水の重量を除いた重量未満の重量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含浸チョコレート菓子である。
請求項6記載の発明は、板状の基部と、当該基部の少なくとも一方表面に形成された凸部とを有し、前記凸部の高さは、前記基部の厚みとほぼ等しい凹凸ウエハースに対して、チョコレートを染み込ませたことを特徴とする、含浸チョコレート菓子である。
かかる効果を奏する理由としては、「ウエハース」が内部に多数の細かな空洞を有し非常に軽い口どけ感のある基材で、チョコレートの口溶けを邪魔しないためであると考えられる。一方で、基材とするウエハースが、従来の薄いウエハースである場合には、チョコレートをたっぷり染み込ませても、チョコレートの含有量が少なく、味わいや食感および見た目において物足りないチープな印象を与える恐れがある。そこで、この発明では、凹凸ウエハースという、凸部において厚みのあるウエハースを考案し、それを基材とした。
凹凸菓子、特に凹凸ウエハースは、請求項2記載のように、板状の基部の少なくとも一方表面に、基部の厚みとほぼ等しい高さの凸部が形成されていてもよいし、基部の両面に、基部の厚みとほぼ等しい高さの凸部が形成されていてもよい。通常、ウエハースは、水分の多い液状の生地を用い、「挟み焼き」により作られる。このため、上下2枚の焼き板の間隔を広げ、単純に均一で厚みのあるウエハースを焼こうとすると、生地が延びきらず不均一な厚さになるか、もしくは焼き板の間から多量の生地が溢れ出してしまい、安定的な生産・供給が困難である。そこで、この発明では、凹凸の大きな焼き板を使って、厚みのある凹凸ウエハースを製造することとした。凹凸ウエハースは、水分が蒸発してできる細かな空洞を非常に多く内部に有し、従来の薄いウエハースと比べ、口溶けは維持しながらもボリュームがあり、軽快な食感もプラスされたものとなった。
図1は、この発明の一実施形態に係る含浸チョコレート菓子10の説明図であり、(A)は図解的な外観図、(B)は(A)のB-Bに沿う図解的な切断面図である。
この実施形態に係る含浸チョコレート菓子10は、凹凸ウエハース11に対してチョコレート12を染み込ませたものである。
そこで、この実施形態では、チョコレートを含浸させる基材として、凹凸ウエハース11を用いた。
凹凸ウエハース11は、図1(B)に示すように、板状の基部111と、当該基部111の一方表面112に形成された断面視三角形状の凸部113とを有する。基部111の厚みをtとすると、凸部113の高さhは、ほぼt=hとされている。具体的には、t=2~3mmであり、h=2.5~3mmで、凸部113を含むウエハースの厚みTは、T=5.5~6mm程度とされている。
なお、この実施形態では、凹凸ウエハース11は、板状の基部111の一方表面112にだけ凸部113が形成された構成としたが、板状基部111の一方表面112だけでなく、他方表面114にも凸部113が形成された構成であってもよい。
また、凸部113は、断面視三角形状に限らず、任意の突出形状であってもよい。
要は、凹凸ウエハース11は、板状の薄い基部111の表面に凸部113を設けることにより、凸部113を含む部分でウエハース全体の厚みが増した、凹凸構造のウエハースであればよい。
凹凸ウエハース11にチョコレート12が染み込まされている。チョコレート12は、凹凸構造により厚みの増したウエハース11の多数の内部空洞にたっぷりと入り込んでいる。
この実施形態において、菓子全体の重量は、たとえば2.0g/枚であり、その菓子全体の重量に占めるチョコレートの重量割合は、たとえば82%とされている。
次に、図2を参照して、この実施形態に係る含浸チョコレート菓子10の製造方法について説明をする。
このため、ウエハース生地を焼き上げる際に蒸発する水分量はとても多く、凹凸ウエハース11内部に多数の細かな空洞ができ、ウエハース独特の軽い食感と口溶けが生まれる。表3では、具体的には、生地の重量が280gに対し、焼き上げ後の重量は111gであった。
まず官能評価を対比するため、市販の含浸チョコレート菓子3種類および比較品(薄いウエハースの含浸チョコレート菓子で、当社にて比較用に製造したもの)を用意した。市販品A、市販品Bは他社の含浸チョコレート菓子であり、市販品Cは当社の含浸チョコレート菓子である。
まず、得られた評価順位に基づき、フリードマンの検定により、サンプル間の順位に差があると言えるかどうか、について確認を行った後、各サンプル間に有意な差があるのかどうか、について確認を行った。有意な差が見られた場合、どのサンプルの間に有意な差があるのか、についての確認を行うために、最小有意差(LSD)を算出して検定を行った。有意水準は0.05とし、検定結果は、表5~表7、並びに図3~図5に示した。
結果は、表5および図3に示した。順位合計の低いもの、つまり「サクサクとした軽い食感」が強いと評価されたものは、比較品、本発明品、市販品C、市販品B、市販品Aの順であった。有意差検定を行った結果、比較品、本発明品、市販品Cのそれぞれの間には有意差は見られなかったが、比較品、本発明品は、それぞれ市販品B、市販品Aの二品との間に有意差が見られ、これら二品に比べて「サクサクとした軽い食感」が強いことが確認された。
(2)チョコレートの味わい
結果は表6および図4に示した。順位合計の低いもの、つまり「チョコレートの味わい」が強いと評価されたものは、本発明品、市販品A、市販品B、市販品C、比較品の順であった。有意差検定を行った結果、本発明品、市販品A、市販品Bのそれぞれの間には有意差は見られなかったが、本発明品は、市販品C、比較品の二品との間に有意差が見られ、これら二品に比べて「チョコレートの味わい」が強いことが確認された。
(3)口溶けの良さ
結果は表7および図5に示した。順位合計の低いもの、つまり「口溶けの良さ」に優れていると評価されたものは、本発明品、市販品B、比較品、市販品C、市販品Aの順であった。有意差検定を行った結果、本発明品、市販品B、比較品のそれぞれの間には有意差は見られなかったが、本発明品は、市販品C、市販品Aの二品との間に有意差が見られ、これら二品に比べて「口溶けの良さ」が優れていることが確認された。
この発明は、以上の実施例に限定されるものではなく、請求の範囲に記載された事項の範囲で種々の変更を施すことが可能である。
11 凹凸ウエハース
12 チョコレート
111 板状の基部
112 基部の表面
113 凸部
114 基部の他方表面
T 凹凸ウエハース11の厚み
h 凸部113の高さ
t 基部111の厚み
Claims (6)
- 凹凸菓子に対してチョコレートを染み込ませた含浸チョコレート菓子であって、
菓子全体の重量に占めるチョコレートの重量割合が77~85%であることを特徴とする、含浸チョコレート菓子。 - 前記凹凸菓子は、板状の基部と、当該基部の少なくとも一方表面に形成された凸部とを有し、
前記凸部の高さは、前記基部の厚みとほぼ等しいことを特徴とする、請求項1に記載の含浸チョコレート菓子。 - 前記凸部は、平面視において格子状に形成された凸部を含むことを特徴とする、請求項1または2に記載の含浸チョコレート菓子。
- 前記凹凸菓子は、生地が少なくとも小麦粉および水を含み、水は生地の総重量の半分を超える重量割合で配合されており、その焼き上げ重量は、生地の総重量から配合された水の重量を除いた重量未満の重量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含浸チョコレート菓子。
- 前記凹凸菓子が凹凸ウエハースからな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含浸チョコレート菓子。
- 板状の基部と、当該基部の少なくとも一方表面に形成された凸部とを有し、前記凸部の高さは、前記基部の厚みとほぼ等しい凹凸ウエハースに対して、チョコレートを染み込ませたことを特徴とする、含浸チョコレート菓子。
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BR112015001707A BR112015001707A2 (pt) | 2012-07-27 | 2013-06-26 | produto de confeitaria impregnado de chocolate |
EP13822841.6A EP2878205A4 (en) | 2012-07-27 | 2013-06-26 | IMPRESENTED CHOCOLATE CONFECTION |
KR1020157004971A KR102052986B1 (ko) | 2012-07-27 | 2013-06-26 | 함침 초콜릿 과자 |
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JP2012167554A JP6293991B2 (ja) | 2012-07-27 | 2012-07-27 | 含浸チョコレート菓子 |
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KR (1) | KR102052986B1 (ja) |
AR (1) | AR091924A1 (ja) |
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WO2019167938A1 (ja) * | 2018-02-27 | 2019-09-06 | 株式会社カネカ | 凍結生イースト成形体及びその製造方法 |
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JP2010154863A (ja) * | 2010-02-22 | 2010-07-15 | Tanizawa Kaki Kogyo Kk | 菓子の製造方法およびその装置 |
JP5812984B2 (ja) * | 2010-03-31 | 2015-11-17 | 株式会社明治 | ホワイトチョコレート含浸食品及びその製造方法 |
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- 2012-07-27 JP JP2012167554A patent/JP6293991B2/ja active Active
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- 2013-06-26 BR BR112015001707A patent/BR112015001707A2/pt not_active Application Discontinuation
- 2013-06-26 KR KR1020157004971A patent/KR102052986B1/ko active IP Right Grant
- 2013-07-26 TW TW102126852A patent/TWI634844B/zh active
- 2013-07-26 AR ARP130102682A patent/AR091924A1/es unknown
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WO1997047207A1 (fr) * | 1996-06-14 | 1997-12-18 | Meiji Seika Kaisha Ltd. | Procede de production de confiseries grasses composites |
JP2002209530A (ja) * | 2001-01-16 | 2002-07-30 | Bourbon Corp | 遠心力による食品の含浸処理方法 |
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KR20150038378A (ko) | 2015-04-08 |
EP2878205A4 (en) | 2016-04-20 |
KR102052986B1 (ko) | 2019-12-06 |
JP6293991B2 (ja) | 2018-03-14 |
TW201410155A (zh) | 2014-03-16 |
AR091924A1 (es) | 2015-03-11 |
TWI634844B (zh) | 2018-09-11 |
BR112015001707A2 (pt) | 2017-07-04 |
JP2014023494A (ja) | 2014-02-06 |
EP2878205A1 (en) | 2015-06-03 |
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