WO2014097917A1 - Method for manufacturing highly heat-resistant chocolate food - Google Patents
Method for manufacturing highly heat-resistant chocolate food Download PDFInfo
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- WO2014097917A1 WO2014097917A1 PCT/JP2013/082968 JP2013082968W WO2014097917A1 WO 2014097917 A1 WO2014097917 A1 WO 2014097917A1 JP 2013082968 W JP2013082968 W JP 2013082968W WO 2014097917 A1 WO2014097917 A1 WO 2014097917A1
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- chocolate
- food
- dough
- heat resistance
- chocolate dough
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Definitions
- the present invention relates to a method for producing a chocolate-based food having excellent heat resistance.
- Chocolate and chocolates are made by dispersing fine particles such as cocoa solids, milk powder, and sugars, which are other raw materials, in the continuous phase of fats and oils.
- the typical fats and oils used in chocolate is cocoa butter, and its melting point is around 33 ° C, so it melts rapidly around body temperature and shows excellent mouth melting, while when it exceeds 35 ° C, the fats and oils are almost melted. The heat resistance is lost, and as a result, problems such as stickiness of the surface, adhesion to each other, and loss of shape retention occur.
- various fats and oils having a melting point of 34 to 42 ° C. such as cocoa butter improved fats and cocoa butter substitute fats and oils are used as fats and oils to replace cocoa butter.
- the heat resistance of the foods there is a limit of about 38 ° C., and there is a problem that the melting of the chocolate using the fats and oils having a melting point equal to or higher than the body temperature is drastically lowered and the taste becomes low.
- Patent Document 1 a part or the whole of sugar is replaced with one or more alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, powdered hydrogenated syrup, etc., and a chocolate dough is prepared after molding.
- This is a method of solidifying by heating for several seconds to several tens of minutes above a temperature of 0 ° C., and relates to an oily confectionery that does not become sticky even at 40 to 90 ° C. above the melting point of the fat.
- Patent Document 2 is a method for producing a heat-resistant confectionery that absorbs moisture from a fat and sugar and has a moisture content of 3% or less as a main component, and then bakes it.
- the present invention relates to a confectionery excellent in heat resistance that does not adhere to each other and does not impair the original texture of the oily confectionery dough.
- Patent Document 3 is a method for producing a composite confectionery having improved heat resistance by placing or depositing chocolate on a hydrous food material and baking it. In this method, instead of the method of absorbing the surface of the oily confectionery dough of Patent Document 2, moisture transfer from the water-containing food material to the chocolate dough and / or chocolate is used to heat-resistant the chocolate after baking. It is a method of giving.
- JP-A-52-148662 Japanese Patent No. 4126838 JP 2001-333697 A
- Patent Document 1 is a method that can surely impart heat resistance, but in addition to the problem that it is hard and has a rough texture and the smooth texture and mouthfeel of the original chocolate cannot be obtained, ordinary chocolate It was necessary to add a heat-solidifying step that is not in the manufacturing process. Also, when preparing a chocolate dough by replacing some or all of the sugar with alternative sugars, refiners such as rolls are not easily pulverized and difficult to atomize, causing a rough texture or chocolate dough. In this conching step, there was a problem of generation of lumps (coarse particles) due to aggregation and an increase in the viscosity of the dough, and this was not a practical method.
- Patent Document 2 requires a complicated process of spraying or applying water containing sugar or sugar on the chocolate surface after molding the chocolate to absorb moisture on the chocolate surface.
- a baking process is essential after moisture absorption, and depending on the degree of moisture absorption and baking, the chocolate surface has a hard texture and the original soft texture of chocolate cannot be obtained.
- Patent Document 3 uses the moisture transfer from the water-containing food material to the chocolate dough and / or chocolate, so that the time for moisture absorption to the chocolate can be saved, but the chocolate is still placed on the water-containing food material. There was a problem that the process of baking afterwards was indispensable and a problem that the original flavor of chocolate was slightly lowered by baking.
- a heat treatment step and a baking step are indispensable for imparting heat resistance, and ordinary chocolate-based composite confectionery, for example, coating chocolate and baked confectionery
- ordinary chocolate-based composite confectionery for example, coating chocolate and baked confectionery
- the heat treatment step and the baking step there are problems that the surface of the chocolate becomes hard, the chocolate is hard and has a rough texture, and the chocolate flavor is lowered.
- the object of the present invention is that a heat treatment step and a baking step are not required for imparting heat resistance, and there is a heat resistance in a temperature range exceeding the melting point of fats and oils in chocolates, for example, 35 to 90 ° C.
- An object of the present invention is to provide chocolates and a method for producing the same which show the chocolate's original smooth texture, melting in the mouth and flavor to the inside of the chocolate. Also, there is no problem of difficulty in atomization during preparation of chocolate dough, occurrence of lumps and problems of increase in viscosity of the dough, and a method for preparing a chocolate dough having a specific viscosity range suitable for coating and the dough were used. It is in providing the manufacturing method of foodstuffs using heat resistant chocolates.
- the present inventors have made a chocolate dough containing a specific amount of milk powder, glucose and lecithin into a food or food material having a water activity of 0.4 to 0.95.
- the chocolate dough is heat-treated at a temperature exceeding the melting point of the fats and oils, for example, 35 to 90 ° C., without being heat-treated or baked after being solidified by cooling after coating or placing, and the chocolate from the chocolate surface to the inside of the chocolate.
- the inventors have found that it is possible to produce chocolates having an original soft and smooth texture, melted mouth, and excellent flavor, and have completed the present invention.
- the dough viscosity should be prepared to a specific viscosity suitable for coating You can also.
- the present invention provides (1) a method for producing a food using chocolate, which comprises contacting a chocolate containing 3 to 35% by weight of milk powder with a food or a food material having a water activity of 0.4 to 0.95. .
- the present invention there is heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate, for example, 35 to 90 ° C. without heat treatment or baking for imparting heat resistance to the chocolate, and the chocolate surface From the inside of the chocolate to the inside of the chocolate, it becomes possible to produce chocolates that are excellent in the soft and smooth texture, melting in the mouth and flavor.
- the chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolate and chocolate-like foods.
- “Chocolate” includes “chocolate dough” and “quasi-chocolate dough” according to the “Fair Competition Rules for the Display of Chocolate” (March 29, 1971, Fair Trade Commission Notification No. 16), This refers to a product obtained by using a cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans and adding other edible oils and fats, dairy products, fragrances and the like as necessary, followed by a normal chocolate manufacturing process.
- cocoa butter other fats and oils saturated 1,3-position, 2-position unsaturated called CBE
- CBE saturated 1,3-position, 2-position unsaturated
- For rich glyceride type fats and oils laurin type called CBS, high elaidic acid type called CBR and low trans non-laurin type hard butter, and for confectionery, breads, frozen confectionery May be those using various oils or liquid oils having a high melting point to a low melting point depending on the application.
- any components used in ordinary chocolates such as cacao mass, cocoa powder, saccharides, milk powder, fats and oils, emulsifier, fragrance, flavoring agent and coloring agent can be used. .
- the chocolates of the present invention contain milk powder or milk powder and glucose as essential components, and are blended with sugar as necessary as other sugars.
- Milk powder in the present invention means milk powder prescribed in the Ministerial Ordinance such as milk, whole milk powder, skim milk powder obtained from raw milk, milk, special milk, cream powder, whey powder, butter milk powder, This includes sweetened milk powder and formula milk powder.
- the chocolates of the present invention preferably contain 3 to 35% by weight of one or more selected from such milk powders. When the powdered milk content is less than 3% by weight, heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate is obtained after the chocolate is brought into contact with food or food ingredients having a water activity of 0.4 to 0.95.
- the problem is that the chocolate surface is sticky or sticks to fingers. On the other hand, if it exceeds 35% by weight, atomization during the preparation of chocolate dough becomes difficult, and the viscosity of the dough after preparation rises, making subsequent molding and coaching operations difficult, which is not preferable.
- the content of lactose contained in the milk powder is preferably 2 to 14% by weight, more preferably 3 to 10% by weight, most preferably 4 to 8% by weight based on the chocolates. It is.
- the lactose content is less than 2% by weight, heat resistance in a temperature range exceeding the melting point of fats and oils in chocolate is obtained after the chocolate is brought into contact with a food or food material having a water activity of 0.4 to 0.95.
- the problem is that the chocolate surface is sticky or sticks to fingers.
- it exceeds 14% by weight atomization during preparation of the chocolate dough becomes difficult, and the viscosity of the dough after the preparation may increase, making it difficult to perform subsequent molding and coaching operations.
- any of anhydrous glucose and glucose monohydrate can be used.
- anhydroglucose it is preferably 5 to 30% by weight, more preferably 8 to 20% by weight, and most preferably 8 to 15% by weight.
- glucose monohydrate it is preferably 5 to 30% by weight, more preferably 8 to 15% by weight, and most preferably 8 to 10% by weight.
- sufficient heat resistance cannot be obtained when the water activity of the food or food material with which the chocolate is brought into contact is less than 0.55 below the lower limit, and atomization during preparation of the chocolate dough occurs when the upper limit is exceeded. It becomes difficult and the increase in the viscosity of the dough after the preparation becomes remarkable.
- Anhydrous glucose and glucose monohydrate can be appropriately used in the range of 5 to 30% by weight of glucose so that both heat resistance and acceptable viscosity are compatible.
- the chocolates of the present invention preferably contain the above milk powder or the milk powder and glucose as essential components and limit the lecithin content.
- the content of lecithin is preferably 0.4% by weight or less, more preferably 0.1 to 0.3% by weight, and most preferably 0.1 to 0.2% by weight.
- the viscosity of the chocolate dough becomes too high, making it difficult to mold or cast the chocolate, so polyglycerin condensed ricinolein as a viscosity modifier.
- PGPR acid ester
- the present invention preferably contains 0.1 to 0.5% by weight of PGPR in addition to lecithin, more preferably 0.1 to 0.3% by weight, and most preferably 0, in order to adjust the chocolate dough viscosity. .1 to 0.2% by weight.
- the viscosity of the chocolate dough of the present invention is 2,000 to 20,000 cP in a viscosity measurement value obtained by adjusting the temperature of the fats and oils in the dough to 45 ° C. after complete melting, although it depends on the use after preparation of the dough. preferable. If the dough viscosity exceeds 20,000 cP, it is not preferable because molding of chocolate (casting) and coaching work become difficult.
- the chocolate is used for baked confectionery or bread coating, it is preferably 2,000 to 10,000 cP, more preferably, in a viscosity measurement value obtained by adjusting the temperature of oil and fat in the dough to 45 ° C. after complete melting. 3,000 to 8,000 cP.
- the dough viscosity is less than 2,000 cP, the coating thickness of the chocolate becomes too thin and the base is transparent, or the chocolate flavor becomes thin. Conversely, if the dough viscosity exceeds 10,000 cP, the coating thickness becomes too thick. There is a risk of further increase in viscosity during the holding time before coating, which is not preferable.
- cocoa butter and various vegetable fats and oils can be used as fats and oils to be blended in the chocolates in the present invention.
- hard butter having a moderate hardness at ordinary temperature and excellent melting point is 30 to 40 ° C.
- Trans acid type hard butter containing elaidic acid as a constituent fatty acid, SSO (1,2-distearo, 3-olein) and PSO (1-palmit, 2-stearo, 3-olein) which are asymmetric triglycerides
- Low trans non-lauric acid type hard butter lauric acid type prepared by mixing PPO (1,2-dipalmito, 3-olein) as the main triglyceride, partially symmetric triglyceride, a small amount of trans fatty acid-containing triglyceride and saturated triglyceride
- No tempering type fat and oil such as hard butter, cocoa butter, cocoa butter substitute fat Tempering type fat and oil are available.
- processed oils and fats that have been cured, fractionated, transesterified, etc. can be used.
- rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.
- the chocolate-based food of the present invention retains heat resistance in the temperature range exceeding the melting point of the fats and oils in the chocolate.
- the temperature range of 40 ° C. to 90 ° When the temperature drops below 30 ° C., whitening due to bloom may occur on the chocolate surface.
- trans acid type hard butter containing elaidic acid as a constituent fatty acid low trans It is preferable to blend any of so-called no tempering type hard butter such as non-lauric acid type hard butter and lauric acid type hard butter.
- Additional ingredients that may be included in the chocolates of the present invention include cocoa mass, cocoa powder, soy flour, soy milk powder, concentrated soy protein, soy protein isolate, soy whey, coffee, vanilla, caramel, fruit, nuts, and Flavors such as fruit powder and dried fruits, nuts, vanilla, herbs (e.g. mint), flavors such as vanilla flavors, herb flavors, caramel flavors, nuts, cereals, puffed products, fruits, creams, or mixtures thereof And other edible ingredients.
- the colorant, flavoring agent, and fragrance are not limited to the aforementioned components, and any of those well known to those skilled in the art are used.
- Emulsifiers other than lecithin and PGPR can be used as appropriate as long as the dough viscosity of chocolates and the heat resistance after heat treatment are compatible.
- sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fractionated lecithin, ammonium phosphate and the like can be used.
- the purpose of use is to suppress bloom and prevent graining as a countermeasure when exposed to high temperatures above the melting point of fat during storage and transportation.
- the chocolate dough of this invention can be prepared with the manufacturing method as follows, for example as follows. Add heat-melted cacao mass, fats and oils and emulsifiers such as lecithin, PGPR, etc. to solid raw materials such as cocoa powder, sugar, and milk powder, and mix them using a Hobart mixer. A pasty dough is prepared. The obtained dough is atomized by a refiner such as a roll so as to be smooth particles having an average particle diameter of 15 to 30 ⁇ m. Next, conching (stirring and mixing) is performed while keeping the temperature at 40 to 70 ° C. to obtain a smooth paste, and further, fats and oils, emulsifiers, flavors and the like are added and mixed to obtain a predetermined chocolate dough. When the conching temperature exceeds 80 ° C., the viscosity of the chocolate dough is remarkably increased. Therefore, the chocolate dough of the present invention is preferably conched at 40 to 70 ° C.
- the average particle size is preferably from 15 to 30 ⁇ m, more preferably from 18 to 25 ⁇ m, most preferably from 18 to 22 ⁇ m. It is not preferable because it provides a texture that feels bad. Also, if the dough increases in viscosity in the conching process, it will cause lumps, or it will be easy to adhere to the mixer wall surface and take a long time to make a smooth paste, or the chocolate dough finally prepared The viscosity of the resin is too high, causing problems that hinder the subsequent molding process. Accordingly, it is important to set the chocolate dough so that the increase in the viscosity of the dough is within an allowable range in the conching process. It is the dough compounding of the chocolates of the present invention that matches such a compounding setting.
- the moisture of the chocolate dough of the present invention is preferably 2% by weight or less, more preferably 1% by weight or less. If the water content exceeds the upper limit, problems such as an increase in viscosity during the preparation of the dough and occurrence of lumps tend to occur, such being undesirable. Further, the fat and oil content of the chocolate dough of the present invention is preferably 25 to 45% by weight, more preferably 30 to 40% by weight, and most preferably 32 to 38% by weight. If the fat and oil content is less than 25% by weight, the smooth texture of chocolate is impaired, and the texture becomes harsh, and depending on the storage environment, the physical properties tend to become sticky due to moisture absorption of sugar, which is not preferable. Moreover, since oil-off to the chocolate surface will become remarkable when fats and oils content exceeds 45 weight%, it is unpreferable.
- the chocolate-based food of the present invention is a food obtained by bringing the chocolate into contact with a food or a food material having a water activity of 0.4 to 0.95.
- the chocolates after contact are sticky to the chocolate surface or adhere to each other in a temperature range above the melting point of the fats and oils in the chocolates, for example, 35 to 90 ° C.
- the chocolate has excellent heat resistance so that it does not lose its shape, and is excellent in chocolate's original soft and smooth texture, melting in the mouth and flavor from the chocolate surface to the inside of the chocolate.
- the chocolate-based food of the present invention is a baked confectionery after the chocolate dough prepared by the above method is kept in a molten state at a temperature not lower than the melting point of the fats and oils in the chocolate, for example, 40 to 60 ° C. for 30 minutes or longer.
- Baked confectionery coated with or placed with chocolate tolerants by bringing it into contact with food or food ingredients such as bread or bread by a method such as coating or placing, and finally cooling to solidify the fat in the chocolate. Foods using chocolate such as bread and bread can be obtained.
- the reason why the chocolates of the foods using chocolates according to the present invention exhibit excellent heat resistance is not clear, but the water transfer from foods or food materials having a water activity of 0.4 to 0.95 to the chocolates brought into contact with 35 to 90, which is a temperature range in which fats and oils in chocolates melt as a result of the formation of a glassy structure by the absorption of moisture by milk sugar, milk protein, and glucose in powdered milk present in chocolates. It is considered that heat resistance is obtained even at ° C.
- the cooling after the contact with the food or the food material can be performed by cooling in a refrigerator at 0 to 15 ° C., cooling with cooling air such as a cooling tunnel, or cooling at room temperature below 30 ° C.
- the water activity of the food or food material used in the present invention is preferably 0.4 to 0.95, more preferably 0.55 to 0.95, and most preferably 0.7 to 0.95. If the water activity is less than 0.4, the heat resistance of the chocolate after contact with the chocolate becomes insufficient, which is not preferable. If the water activity exceeds the upper limit, the degree of moisture transfer becomes too large, and the chocolate after contact with the chocolate fluidizes in a ganache state, and heat resistance is lost.
- the chocolate contains lactose in the powdered milk in an amount of 2 wt% or more and does not contain glucose
- the water activity of the food to be contacted or the food material is preferably 0.7 to 0.95. If it is less than 0.7, the heat resistance may be insufficient.
- the water activity of the food to be contacted or the food material is 0.55 to 0.95. Is preferred. If it is less than 0.55, the heat resistance may be insufficient.
- the chocolate contains lactose in powdered milk at 2% by weight or more and 8% by weight or more of glucose with respect to the chocolate, the water activity of the food to be contacted or the food material is 0.4 to 0.95. preferable. If it is less than 0.4, the heat resistance may be insufficient.
- the food or food material used in the present invention is not particularly limited as long as the water activity is 0.4 to 0.95.
- dried fruits such as koji and papaya, rice crackers, round bolo, caramel, marshmallow, jelly beans, etc. 7 to 21% by weight of dried confectionery, malong rasse, cupcake, baumkuchen, pound cake, butter cake, sponge cake, waffle, etc. % Of dessert confectionery, donuts, pies, Danish, snack bread, coppe bread, roll bread and the like with 20 to 45% by weight moisture.
- heat resistance evaluation The chocolate dough was kept at 45 ° C. for 30 minutes or longer to be melted and coated on the surface of the food or food raw material, and allowed to stand at 20 ° C. overnight to cool and solidify the chocolate. Cooled and solidified chocolate-based foods are sealed in a gusset bag, stabilized at 20 ° C for 3 days, and then left in a constant temperature bath at 40 ° C for 7 days. The presence or absence of deformation and the presence or absence of deformation were confirmed. Moreover, the presence or absence of the adhesion of chocolates to a gusset bag was confirmed.
- Prototype example 1 7 parts cocoa powder (11% oil), 41.2 parts sugar, 11.4 parts whole milk powder (lactose content 39%), glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd. ) 8 parts weighed, mixed and pre-melted cacao mass (oil content 55%) 3.4 parts, lauric acid type hard butter (trade name “Parkena H”, rising melting point 35 ° C., Fuji Oil Co., Ltd.) 21 parts was added using a mixer (AM30 manufactured by Aikosha Co., Ltd.) with stirring. The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes.
- a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.)
- the obtained roll flakes were mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at °C. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 1.
- the chocolate dough 1 had an average particle size of 20 ⁇ m, a viscosity of 5,500 cP, and a water content of 0.8%.
- the lactose content of the chocolate dough 1 was 4.5%.
- Example 1 After holding the chocolate dough of Prototype Example 1 at 45 ° C. for 30 minutes to make it melt, dry papaya (water activity 0.46) is dipped in chocolate dough 1 and the dipped dry papaya is taken out with tweezers. Shake for 2 seconds to shake off the excess chocolate dough to obtain a dry papaya covered with the chocolate dough. The obtained dry papaya was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days.
- dry papaya water activity 0.46
- tweezers Shake for 2 seconds to shake off the excess chocolate dough to obtain a dry papaya covered with the chocolate dough.
- the obtained dry papaya was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days.
- the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. There was no adhesion to the gusset bag.
- Example 2 A chocolate-coated caramel was prepared in the same manner as in Example 1 using caramel (water activity 0.56) instead of the dry papaya of Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 3 instead of the dry papaya of Example 1, a commercially available castella (water activity 0.79) was used to prepare a chocolate-coated castella in which one side of the castella was coated with chocolates as in Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 4 instead of the dry papaya of Example 1, a commercially available snack bread (water activity 0.83) was used to prepare a chocolate-coated snack bread in which the upper surface of the snack bread was coated with chocolate. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 5 instead of the dry papaya of Example 1, a commercially available roll bread (water activity 0.91) was used in the same manner as in Example 1 to prepare a chocolate-coated roll bread in which the upper surface of the roll bread was coated with chocolates. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers, but a slight adhesion to the gusset bag was seen.
- Comparative Example 1 A chocolate-coated peanut was prepared in the same manner as in Example 1 using dry peanut (water activity 0.34) instead of the dry papaya of Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, adhesion to fingers and gusset bags was intense, and there was no heat resistance at all.
- Comparative Example 2 instead of the dry papaya of Example 1, a commercially available bread (water activity: 0.96) was used to prepare a chocolate-coated bread with the upper surface of the bread covered with chocolate. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was adhesion to fingers and gusset bags, and the heat resistance was somewhat poor.
- Table 1 shows the evaluation results of the foods using chocolate coated with the chocolates of Examples 1 to 5 and Comparative Examples 1 and 2.
- the coated chocolates of the chocolate-based foods of Examples 1 to 5 having a water activity of 0.46 to 0.91 were excellent at 40 ° C. above the melting point of fats and oils in the chocolates of 35 ° C. It showed heat resistance. With dry peanut-coated chocolates having a low water activity of 0.34, no heat resistance was obtained. Moreover, in the coated chocolates of bread with a high water activity of 0.96, the coated chocolates were fluidized in a ganache shape because of the high degree of moisture transfer from the bread, and the heat resistance was also poor.
- the chocolates of Examples 1 to 5 had a good texture that was soft and smooth from the surface to the inside.
- Prototype example 2 7 parts cocoa powder (11% oil), 55.6 parts sugar, 5 parts full milk powder (lactose content 39%), weighed and mixed, 3.4 parts cocoa mass (55% oil) previously melted, lauric acid 21 parts of mold hard butter (trade name “Parkena H”, rising melting point 35 ° C., manufactured by Fuji Oil Co., Ltd.) was added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes.
- a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.)
- the obtained roll flakes were mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at °C. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 2.
- the chocolate dough 2 had an average particle diameter of 19 ⁇ m, a viscosity of 6,230 cP, a water content of 0.8%, and passed without any lumps.
- the lactose content of this chocolate dough 2 was 2%.
- Prototype example 3 A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 8 parts and 55.6 parts of sugar to 52.6 parts, and a chocolate dough 3 was obtained.
- the chocolate dough 3 had an average particle size of 19 ⁇ m, a viscosity of 5,900 cP, and a moisture content of 0.8%, and passed without any occurrence of lumps.
- the lactose content of this chocolate dough 3 was 3.1%.
- Prototype example 4 A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of the whole milk powder of Prototype Example 2 to 11.4 parts and 55.6 parts of sugar to 49.2 parts. .
- the chocolate dough 4 had an average particle size of 19 ⁇ m, a viscosity of 4,550 cP, and a moisture content of 0.8%, and passed without any lumps.
- the lactose content of the chocolate dough 4 was 4.5%.
- Prototype example 5 A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 15 parts and 55.6 parts of sugar to 45.6 parts, and a chocolate dough 5 was obtained.
- the chocolate dough 5 had an average particle size of 19 ⁇ m, a viscosity of 4,400 cP, and a moisture content of 0.8%, and was acceptable without any lumps.
- the lactose content of the chocolate dough 5 was 5.9%.
- Prototype Example 6 A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 30 parts and 55.6 parts of sugar to 30.6 parts to obtain Chocolate dough 6.
- the chocolate dough 6 had an average particle size of 19 ⁇ m, a viscosity of 4,000 cP, and a moisture content of 0.8%, and was acceptable without any lumps.
- the lactose content of the chocolate dough 6 was 11.7%.
- Prototype example 7 A chocolate dough was prepared in the same manner as in Prototype Example 4 by changing 11.4 parts of whole milk powder of Prototype Example 4 to 11.4 parts of glucose monohydrate “Hi-mesh” to obtain Chocolate dough 7 .
- the average particle diameter of the chocolate dough 7 was 21 ⁇ m, the viscosity was 5,230 cP, and the water content was 0.8%. This chocolate dough 7 does not contain lactose.
- Prototype Example 8 5 parts of whole milk powder of Prototype Example 2 was changed to 2.5 parts, 55.6 parts of sugar were changed to 58.1 parts, and chocolate dough was prepared in the same manner as Prototype Example 2 to obtain chocolate dough 8 .
- the average particle diameter of the chocolate dough 8 was 20 ⁇ m, the viscosity was 6,160 cP, and the water content was 0.8%.
- the lactose content of the chocolate dough 8 was 1%.
- Example 6 After maintaining the chocolate dough 2 of Prototype Example 2 at 45 ° C. for 30 minutes to form a molten state, the top surface of a commercially available castella (water activity 0.79) is immersed in the chocolate dough 1, and the castella after the immersion is taken out, Shaking for about 2 seconds, the excess chocolate dough was shaken off to obtain a castella coated with the chocolate dough. The resulting castella was left at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days.
- a commercially available castella water activity 0.79
- the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. Although there was none, slight adhesion to the gusset bag was observed.
- Example 7 The chocolate dough 2 of Example 6 was changed to the chocolate dough 3 prepared in Prototype Example 3 to obtain a castella coated with the chocolate dough as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 8 The chocolate dough 2 of Example 6 was changed to the chocolate dough 4 prepared in Prototype Example 4, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 9 The chocolate dough 2 of Example 6 was changed to the chocolate dough 5 prepared in Prototype Example 5 to obtain a castella coated with the chocolate dough as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 10 The chocolate dough 2 of Example 6 was changed to the chocolate dough 6 prepared in Prototype Example 6 to obtain a castella coated with the chocolate dough as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Comparative Example 3 The chocolate dough 2 of Example 6 was changed to the chocolate dough 7 prepared in Prototype Example 7, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, they had adhesion to fingers and gusset bags and were poor in heat resistance.
- Comparative Example 4 The chocolate dough 2 of Example 6 was changed to the chocolate dough 8 prepared in Prototype Example 8, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6.
- a castella coated with the chocolate dough was obtained in the same manner as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, there was almost no adhesion to fingers, but adhesion to gusset bags was observed, and the heat resistance was somewhat poor.
- Table 2 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Examples 6 to 10 and Comparative Examples 3 to 4.
- the chocolate covered with the castella of Examples 6 to 10 having a total fat milk content of 5 to 30% and a lactose content of 2 to 11.7% in the whole fat milk powder has excellent heat resistance Showed sex.
- the chocolates of Examples 6 to 10 had a good texture that was soft and smooth from the surface to the inside.
- Prototype Example 9 11.4 parts of whole milk powder of Prototype Example 4 was changed to 11.4 parts of cheese whey powder (trade name: DEMINAL 50, manufactured by Friesland Campina DOMO, 79% lactose content), and chocolates as in Prototype Example 2 A dough was prepared and a chocolate dough 9 was obtained.
- the chocolate dough 9 had an average particle size of 21 ⁇ m, a viscosity of 4,700 cP, and a moisture content of 0.8%.
- the lactose content of the chocolate dough 9 was 9%.
- Prototype example 10 By changing 11.4 parts of the whole fat milk powder of Prototype Example 4 to 11.4 parts of skim milk powder (lactose content 53%), a chocolate dough was prepared in the same manner as in Prototype Example 2 to obtain a chocolate dough 10. .
- the average particle diameter of the chocolate dough 10 was 21 ⁇ m, the viscosity was 4,600 cP, and the moisture content was 0.8%.
- the lactose content of the chocolate dough 10 was 6%.
- Prototype Example 11 11.4 parts of full fat powdered milk of Prototype Example 4 was changed to 11.4 parts of non-lactose low-fat dry milk (trade name: Promilk 85, manufactured by Ingredia, lactose content 5.5%), and the same as Prototype Example 2.
- a chocolate dough was prepared to obtain a chocolate dough 11.
- the chocolate dough 11 had an average particle size of 201 ⁇ m, a viscosity of 4,800 cP, and a water content of 0.8%.
- the lactose content of the chocolate dough 11 was 0.6%.
- Example 11 The chocolate dough 2 of Example 6 was changed to the chocolate dough 9 prepared in Prototype Example 9 to obtain a castella coated with the chocolate dough in the same manner as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Example 12 The chocolate dough 2 of Example 6 was changed to the chocolate dough 10 prepared in Prototype Example 10, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
- Comparative Example 5 The chocolate dough 2 of Example 6 was changed to the chocolate dough 11 prepared in Prototype Example 11, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6.
- the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, they had adhesion to fingers and gusset bags and were poor in heat resistance.
- Table 3 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Examples 11 to 12 and Comparative Example 5.
- the castella of Examples 11 and 12 containing 11.4% of cheese whey powder or skim milk powder and containing 9% and 5% of lactose in the cheese whey powder or skim milk powder, respectively.
- the chocolates exhibited excellent heat resistance.
- Comparative Example 5 containing lactose and low-fat dry milk was slightly poor in heat resistance.
- the chocolates of Examples 11 and 12 had a good texture that was soft and smooth from the surface to the inside.
- Prototype Example 12 Prototype Example 1 (containing 11.4% of whole milk powder) Glucose monohydrate “Hi-mesh” 8 parts was changed to 0 parts, sugar 41.2 parts to 49.2 parts, and the same as in Prototype Example 1 A chocolate dough 12 was obtained.
- the chocolate dough 12 had an average particle diameter of 19 ⁇ m, a viscosity of 4,550 cP, and a water content of 0.8%.
- the lactose content of the chocolate dough 12 was 4.5%.
- Prototype Example 13 8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 2.5 parts, and 41.2 parts of sugar was changed to 46.7 parts to obtain a chocolate dough 13 as in Prototype Example 1.
- the chocolate dough 13 had an average particle diameter of 19 ⁇ m, a viscosity of 4,830 cP, and a water content of 0.8%, and passed without any lumps.
- the lactose content of the chocolate dough 13 was 4.5%.
- Prototype Example 14 8 parts of glucose monohydrate “High Mesh” of Prototype Example 1 was changed to 5 parts and 41.2 parts of sugar was changed to 44.2 parts to obtain a chocolate dough 14 as in Prototype Example 1.
- the chocolate dough 14 had an average particle size of 20 ⁇ m, a viscosity of 5,020 cP, and a water content of 0.8%.
- the lactose content of the chocolate dough 14 was 4.5%.
- Prototype Example 15 8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 12 parts, and 41.2 parts of sugar was changed to 37.2 parts to obtain a chocolate dough 15 as in Prototype Example 1.
- the chocolate dough 15 had an average particle size of 20 ⁇ m, a viscosity of 5,670 cP, and a water content of 0.8%.
- the lactose content of the chocolate dough 15 was 4.5%.
- Prototype Example 16 8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 15 parts, and 41.2 parts of sugar was changed to 34.2 parts to obtain a chocolate dough 16 as in Prototype Example 1.
- the chocolate dough 16 had an average particle size of 22 ⁇ m, a viscosity of 5,980 cP, a water content of 0.8%, and passed without any lumps.
- the lactose content of the chocolate dough 16 was 4.5%.
- Example 13 After maintaining the chocolate dough 12 of Prototype Example 12 at 45 ° C. for 30 minutes to form a melt, caramel (water activity 0.56) is dipped in the chocolate dough 12, and the caramel after dipping is taken out with tweezers. Shake for 2 seconds to shake off excess chocolate dough to obtain a caramel covered with the chocolate dough. The obtained caramel was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag in a constant temperature bath at 40 ° C. for 7 days, the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. Adhesion to the gusset bag was observed and the heat resistance was slightly poor.
- Example 14 The chocolate dough 12 of Example 13 was replaced with the chocolate dough 13 of Prototype Example 13, and a caramel coated with the chocolate dough was obtained in the same manner as in Example 13.
- a caramel coated with the chocolate dough was obtained in the same manner as in Example 13.
- Example 15 The chocolate dough 12 of Example 13 was replaced with the chocolate dough 14 of Prototype Example 14, and caramel coated with the chocolate dough was obtained in the same manner as Example 13.
- caramel coated with the chocolate dough was obtained in the same manner as Example 13.
- Example 16 The chocolate dough 12 of Example 13 was replaced with the chocolate dough 15 of Prototype Example 15, and caramel coated with the chocolate dough was obtained in the same manner as Example 13.
- the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
- Example 17 The chocolate dough 12 of Example 13 was replaced with the chocolate dough 16 of Prototype Example 16, and a caramel coated with the chocolate dough was obtained in the same manner as in Example 13.
- a caramel coated with the chocolate dough was obtained in the same manner as in Example 13.
- Example 18 The caramel (water activity 0.56) of Example 13 was replaced with castella (water activity 0.79) to obtain a castella coated with the chocolate dough 12 of Prototype Example 12.
- castella water activity 0.79
- Example 19 instead of the chocolate dough 12 of Example 18 and the chocolate dough 13 of Prototype Example 13, a castella coated with the chocolate dough 13 was obtained in the same manner as in Example 18.
- the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 18, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
- Table 4 shows the evaluation results of the chocolate-coated caramel and castella coated with the chocolates of Examples 13 to 19.
- Prototype Example 17 A chocolate dough 17 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.3%.
- the chocolate dough 17 had an average particle size of 22 ⁇ m, a viscosity of 7,200 cP, and a water content of 0.8%, and passed without any lumps.
- the lactose content of the chocolate dough 17 was 4.5%.
- Prototype 18 A chocolate dough 18 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.4%.
- the chocolate dough 18 had an average particle size of 21 ⁇ m, a viscosity of 8,800 cP, and a moisture content of 0.8%, and passed without any lumps.
- the lactose content of the chocolate dough 18 was 4.5%.
- Prototype Example 19 A chocolate dough 19 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.5%.
- the chocolate dough 19 had an average particle size of 21 ⁇ m, a viscosity of 12,000 cP, and a moisture content of 0.8%.
- the lactose content of the chocolate dough 19 was 4.5%.
- Example 20 instead of the chocolate dough 2 of Prototype Example 2 of Example 6, a castella covered with the chocolate dough 17 using the chocolate dough 17 of Prototype Example 17 was obtained.
- the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
- Example 21 instead of the chocolate dough 2 of Prototype Example 2 of Example 6, a castella coated with the chocolate dough 18 was obtained using the chocolate dough 18 of Prototype Example 18.
- the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to fingers, but slight adhesion to the gusset bag was observed.
- Example 22 instead of the chocolate dough 2 of Prototype Example 2 of Example 6, the chocolate dough 19 of Prototype Example 19 was used to obtain a castella covered with the chocolate dough 19.
- the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to the fingers, but adhesion to the gusset bag was observed, and the heat resistance was somewhat poor.
- Table 5 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Example 8 and Examples 20-22. Table 5
- Example 8 As shown in Table 5, the lower the lecithin content tends to show excellent heat resistance, preferably less than 0.4%, more preferably 0.3% or less, and most preferably 0.2% or less. Met.
- Example 23 Using the chocolate dough 6 of prototype example 6 (containing 30% whole milk powder and 11.7% lactose in whole milk powder) and a commercially available bread (water activity 0.93), the upper surface of the bread is made of chocolate. A coated chocolate-coated bread was prepared as in Example 1. When the heat resistance of the prepared bread-baking chocolates was evaluated in the same manner as in Example 1, it showed good heat resistance with no adhesion to fingers and slight adhesion to the gusset bag.
- Prototype Example 20 Prototype Example 1 in place of lauric acid type hard butter (trade name “Parkena H”) in Prototype Example 1 instead of non-lauric trans acid type hard butter (trade name “Melano H-1000”, manufactured by Fuji Oil Co., Ltd.) Similarly, chocolate dough 20 was prepared. The chocolate dough 20 had an average particle size of 20 ⁇ m, a viscosity of 5,600 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 20 was 4.5%.
- Example 24 Using commercially available castella (water activity 0.79), a chocolate-coated castella in which one side of castella was coated with chocolate 20 was prepared in the same manner as in Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown. The coated chocolates had a good texture that was soft and smooth from the surface to the inside.
- Example 25 Using 44.3 parts of sugar, 22.2 parts of whole milk powder, 18.7 parts of cocoa butter, 14.5 parts of cacao mass, 0.2 part of lecithin and 0.15 part of PGPR, the chocolate dough 21 is prepared in the same manner as in the first trial example. Prepared. While stirring the temperature of the prepared chocolate dough 21 adjusted to 35 ° C., a commercially available chocolate tempering seed agent (trade name “Choco Seed B”, manufactured by Fuji Oil Co., Ltd.) is added to 100 parts of the chocolate dough 21 3 parts were added and dispersed. After stirring at 35 ° C.
- a commercially available chocolate tempering seed agent (trade name “Choco Seed B”, manufactured by Fuji Oil Co., Ltd.) is added to 100 parts of the chocolate dough 21 3 parts were added and dispersed. After stirring at 35 ° C.
- the present invention there is heat resistance in a temperature range exceeding the melting point of fats and oils, for example, 35 to 90 ° C. without heat treatment or baking for imparting heat resistance to chocolates, and the chocolate itself from the chocolate surface to the chocolate interior. It is possible to produce foods using chocolates that are soft and smooth in texture, melted in the mouth and excellent in flavor.
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Abstract
Description
(1)粉乳類を3~35重量%含有するチョコレート類を水分活性0.4~0.95の食品ないし食品原料に接触させることを特徴とするチョコレート類利用食品の製造方法。
(2)粉乳類が全脂粉乳、脱脂粉乳、クリームパウダー、ホエーパウダー、バターミルクパウダー、加糖粉乳及び調製粉乳から選択される1種または2種以上である(1)記載のチョコレート類利用食品の製造方法。
(3)粉乳類中に含まれる乳糖の含有量がチョコレート類に対し2~14重量%である(1)または(2)記載のチョコレート類利用食品の製造方法。
(4)チョコレート類がさらにグルコース5~30重量%を含有する(1)~(3)のいずれか1記載のチョコレート類利用食品の製造方法。
(5)チョコレート類がさらにグルコース8~20重量%を含有する(1)~(3)のいずれか1記載のチョコレート類利用食品の製造方法。
(6)チョコレート類のレシチン含有量が0.4重量%以下である(1)~(5)のいずれか1記載のチョコレート類利用食品の製造方法。
(7)チョコレート類のレシチン含有量が0.1~0.3重量%である(1)~(5)のいずれか1記載のチョコレート類利用食品の製造方法。
(8)チョコレート類生地の45℃における粘度が2,000~20,000cPである(6)または(7)記載のチョコレート類利用食品の製造方法。
(9)食品ないし食品原料の水分活性が0.55~0.95である(1)~(8)のいずれか1記載のチョコレート類利用食品の製造方法。
(10)食品ないし食品原料の水分活性が0.7~0.95である(1)~(8)のいずれか1記載のチョコレート類利用食品の製造方法。
に関するものである。 That is, the present invention provides (1) a method for producing a food using chocolate, which comprises contacting a chocolate containing 3 to 35% by weight of milk powder with a food or a food material having a water activity of 0.4 to 0.95. .
(2) The milk-based milk of the chocolate-based food according to (1), wherein the milk powder is one or more selected from whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened powdered milk and prepared powdered milk Production method.
(3) The method for producing a food utilizing chocolate according to (1) or (2), wherein the content of lactose contained in the powdered milk is 2 to 14% by weight based on the chocolate.
(4) The method for producing a food utilizing chocolate according to any one of (1) to (3), wherein the chocolate further contains 5 to 30% by weight of glucose.
(5) The method for producing a food using chocolate according to any one of (1) to (3), wherein the chocolate further contains 8 to 20% by weight of glucose.
(6) The method for producing a chocolate-based food according to any one of (1) to (5), wherein the lecithin content of the chocolate is 0.4% by weight or less.
(7) The method for producing a chocolate-based food according to any one of (1) to (5), wherein the lecithin content of the chocolate is 0.1 to 0.3% by weight.
(8) The method for producing a food utilizing chocolate according to (6) or (7), wherein the chocolate dough has a viscosity at 45 ° C. of 2,000 to 20,000 cP.
(9) The method for producing a food using chocolate according to any one of (1) to (8), wherein the water activity of the food or the food material is 0.55 to 0.95.
(10) The method for producing a food using chocolate according to any one of (1) to (8), wherein the water activity of the food or the food material is 0.7 to 0.95.
It is about.
なお、各例において調製したチョコレート類生地の平均粒子径、粘度、ダマの発生は下記の方法で測定または確認した。
(平均粒子径)
マイクロメーター(株式会社ミツトヨ社製、商品名「デジマチック標準外側マイクロメーター MDC-25PJ」)の測定面にチョコレート類(油分が50%未満に満たない場合は、液油により希釈し油分50~60%に調製)を付着させ、測定面同士を付着させてチョコレート類が測定面よりはみ出す状態で粒度を測定する。粒度は5回測定し、最大と最小の値を除く3回の測定値の平均値を平均粒子径とした。
(粘度)
チョコレート類の品温を45℃に調整し、BM型粘度計(東京計器株式会社製)で10,000cP以下の場合は3号ローター、12rpmにて測定し、10,000cPを超える場合は4号ローター、12rpmにて測定した。
(ダマの確認)
コンチング終了後のチョコレート類生地1.5Kgを100メッシュ篩を通過させ、メッシュ上の粒状物の有無を目視で確認する。粒状物がないものを合格、あるものを不合格とした。
また、調製したチョコレート類利用食品のチョコレート類の耐熱性評価、食感と風味評価は下記の基準で評価した。
(耐熱性評価)
チョコレート類生地を45℃、30分間以上保持して融解状としたものを食品ないし食品原料の表面に被覆し、20℃室温で一晩放置しチョコレート類を冷却固化させた。冷却固化したチョコレート類利用食品をガゼット袋に密封し20℃、3日間安定化後、40℃恒温槽に7日間放置してから、チョコレート表面を手で触って手指への付着の有無、オイルオフの有無、変形の有無を確認した。また、ガゼット袋へのチョコレート類の付着の有無を確認した。
(耐熱性:手指への付着)
◎:非常に良好(手指への付着、オイルオフ、変形いずれもない)
○:良好 (手指へわずかにオイルが付着するが、変形はない)
△:やや不良 (手指への付着、オイルオフがあるが、変形はない)
×:不良 (手指への付着とオイルオフが激しく、変形も発生)
(耐熱性:ガゼット袋への付着)
◎:非常に良好(ガゼット袋への付着、オイルオフ、変形いずれもない)
○:良好 (ガゼット袋へわずかにオイルが付着するが、変形はない)
△:やや不良 (ガゼット袋への付着、オイルオフがあるが、変形はない)
×:不良 (ガゼット袋への付着とオイルオフが激しく、変形も発生) Examples are described below. In each example,% and part mean weight basis.
In addition, the average particle diameter of the chocolate dough prepared in each example, the viscosity, and the occurrence of lumps were measured or confirmed by the following methods.
(Average particle size)
On the measurement surface of a micrometer (Mitutoyo Co., Ltd., trade name “Digimatic Standard Outside Micrometer MDC-25PJ”) chocolate (if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.
(Dama check)
A chocolate dough 1.5 kg after conching is passed through a 100 mesh sieve and the presence or absence of particulate matter on the mesh is visually confirmed. The thing without a granular material was made into the pass, and the thing with the thing was made into the failure.
Moreover, the heat resistance evaluation of the chocolate of the prepared chocolate utilization food, texture, and flavor evaluation were evaluated on the following reference | standard.
(Heat resistance evaluation)
The chocolate dough was kept at 45 ° C. for 30 minutes or longer to be melted and coated on the surface of the food or food raw material, and allowed to stand at 20 ° C. overnight to cool and solidify the chocolate. Cooled and solidified chocolate-based foods are sealed in a gusset bag, stabilized at 20 ° C for 3 days, and then left in a constant temperature bath at 40 ° C for 7 days. The presence or absence of deformation and the presence or absence of deformation were confirmed. Moreover, the presence or absence of the adhesion of chocolates to a gusset bag was confirmed.
(Heat resistance: adhesion to fingers)
A: Very good (no adhesion to fingers, no oil off, no deformation)
○: Good (Slight oil adheres to fingers, but no deformation)
Δ: Slightly defective (There is adhesion to fingers and oil off, but there is no deformation)
×: Defect (strong adhesion to fingers and oil off, deformation also occurs)
(Heat resistance: Adhesion to gusset bags)
A: Very good (no adhesion to gusset bag, no oil off, no deformation)
○: Good (Slight oil adheres to the gusset bag, but there is no deformation)
△: Slightly defective (There is adhesion to the gusset bag, oil off, but no deformation)
×: Defect (Attachment to the gusset bag and oil-off are severe and deformation occurs)
ココアパウダー(油分11%)7部、砂糖41.2部、全脂粉乳(乳糖含有量39%)11.4部、グルコース-1水和物(商品名「ハイメッシュ」、サンエイ糖化株式会社製)8部を計量、混合し、あらかじめ融解したカカオマス(油分55%)3.4部、ラウリン酸型ハードバター(商品名「パルケナH」、上昇融点35℃、不二製油株式会社製)21部をミキサー(愛工舎株式会社製AM30)を用いて攪拌しながら添加した。得られたドウ状の生地をロールリファイナー(BUHLER株式会社製「Three-roll mill SDY-300」)により微粉砕し、ロールフレークを得た。得られたロールフレークをパルケナH 4部とレシチン0.2部及びPGPR(商品名:CRS75、阪本薬品工業株式会社製)0.15部と共にコンチングミキサー(株式会社品川工業所製)にて、55℃に保温しながら中速攪拌した。フレークがややソフトなドウ状となってから、パルケナH 4部を攪拌しながら添加し、チョコレート類生地1を得た。チョコレート類生地1の平均粒子径は20μm、粘度は5,500cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地1の乳糖含有量は4.5%であった。 Prototype example 1
7 parts cocoa powder (11% oil), 41.2 parts sugar, 11.4 parts whole milk powder (lactose content 39%), glucose monohydrate (trade name “Hi-mesh”, manufactured by Sanei Saccharification Co., Ltd. ) 8 parts weighed, mixed and pre-melted cacao mass (oil content 55%) 3.4 parts, lauric acid type hard butter (trade name “Parkena H”, rising melting point 35 ° C., Fuji Oil Co., Ltd.) 21 parts Was added using a mixer (AM30 manufactured by Aikosha Co., Ltd.) with stirring. The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at ℃. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 1. The chocolate dough 1 had an average particle size of 20 μm, a viscosity of 5,500 cP, and a water content of 0.8%. The lactose content of the chocolate dough 1 was 4.5%.
試作例1のチョコレート類生地を45℃、30分保持して融解状としてから、ドライパパイヤ(水分活性0.46)をチョコレート類生地1に浸漬し、浸漬後のドライパパイヤをピンセットで取り出し、約2秒間振って余分なチョコレート類生地を振り落としてチョコレート類生地が被覆されたドライパパイヤを得た。得られたドライパパイヤを20℃、1晩放置後、ガゼット袋に充填し、さらに20℃、3日間保管した。その後、ガゼット袋のままで、40℃恒温槽に7日間放置後、ガゼット袋を開封して被覆チョコレート類の耐熱性(手指、ガゼット袋内面への付着)を評価したところ、手指への付着は全くなくガゼット袋への付着もほとんど見られなかった。 Example 1
After holding the chocolate dough of Prototype Example 1 at 45 ° C. for 30 minutes to make it melt, dry papaya (water activity 0.46) is dipped in chocolate dough 1 and the dipped dry papaya is taken out with tweezers. Shake for 2 seconds to shake off the excess chocolate dough to obtain a dry papaya covered with the chocolate dough. The obtained dry papaya was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag for 7 days in a constant temperature bath at 40 ° C., the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. There was no adhesion to the gusset bag.
実施例1のドライパパイヤに代えて、キャラメル(水分活性0.56)を用いて、チョコレート類被覆キャラメルを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 2
A chocolate-coated caramel was prepared in the same manner as in Example 1 using caramel (water activity 0.56) instead of the dry papaya of Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例1のドライパパイヤに代えて、市販のカステラ(水分活性0.79)を用いて、カステラの片面がチョコレート類で被覆されたチョコレート類被覆カステラを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 3
Instead of the dry papaya of Example 1, a commercially available castella (water activity 0.79) was used to prepare a chocolate-coated castella in which one side of the castella was coated with chocolates as in Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例1のドライパパイヤに代えて、市販のスナックパン(水分活性0.83)を用いて、スナックパンの上面がチョコレート類で被覆されたチョコレート類被覆スナックパンを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 4
Instead of the dry papaya of Example 1, a commercially available snack bread (water activity 0.83) was used to prepare a chocolate-coated snack bread in which the upper surface of the snack bread was coated with chocolate. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例1のドライパパイヤに代えて、市販のロールパン(水分活性0.91)を用いて、ロールパンの上面がチョコレート類で被覆されたチョコレート類被覆ロールパンを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指への付着はなかったが、ガゼット袋への付着がやや見られた。 Example 5
Instead of the dry papaya of Example 1, a commercially available roll bread (water activity 0.91) was used in the same manner as in Example 1 to prepare a chocolate-coated roll bread in which the upper surface of the roll bread was coated with chocolates. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers, but a slight adhesion to the gusset bag was seen.
実施例1のドライパパイヤに代えて、ドライピーナッツ(水分活性0.34)を用いて、チョコレート類被覆ピーナッツを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指及びガゼット袋への付着が激しく、全く耐熱性がないものであった。 Comparative Example 1
A chocolate-coated peanut was prepared in the same manner as in Example 1 using dry peanut (water activity 0.34) instead of the dry papaya of Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, adhesion to fingers and gusset bags was intense, and there was no heat resistance at all.
実施例1のドライパパイヤに代えて、市販の食パン(水分活性0.96)を用いて、食パンの上面片面がチョコレート類で被覆されたチョコレート類被覆食パンを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指及びガゼット袋への付着があり、やや耐熱性に乏しいものであった。 Comparative Example 2
Instead of the dry papaya of Example 1, a commercially available bread (water activity: 0.96) was used to prepare a chocolate-coated bread with the upper surface of the bread covered with chocolate. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was adhesion to fingers and gusset bags, and the heat resistance was somewhat poor.
表1
Table 1 shows the evaluation results of the foods using chocolate coated with the chocolates of Examples 1 to 5 and Comparative Examples 1 and 2.
Table 1
ココアパウダー(油分11%)7部、砂糖55.6部、全脂粉乳(乳糖含有量39%)5部を計量、混合し、あらかじめ融解したカカオマス(油分55%)3.4部、ラウリン酸型ハードバター(商品名「パルケナH」、上昇融点35℃、不二製油株式会社製)21部をミキサー(愛工舎株式会社製AM30)を用いて攪拌しながら添加した。得られたドウ状の生地をロールリファイナー(BUHLER株式会社製「Three-roll mill SDY-300」)により微粉砕し、ロールフレークを得た。得られたロールフレークをパルケナH 4部とレシチン0.2部及びPGPR(商品名:CRS75、阪本薬品工業株式会社製)0.15部と共にコンチングミキサー(株式会社品川工業所製)にて、55℃に保温しながら中速攪拌した。フレークがややソフトなドウ状となってから、パルケナH 4部を攪拌しながら添加し、チョコレート類生地2を得た。チョコレート類生地2の平均粒子径は19μm、粘度は6,230cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地2の乳糖含有量は2%であった。 Prototype example 2
7 parts cocoa powder (11% oil), 55.6 parts sugar, 5 parts full milk powder (lactose content 39%), weighed and mixed, 3.4 parts cocoa mass (55% oil) previously melted, lauric acid 21 parts of mold hard butter (trade name “Parkena H”, rising melting point 35 ° C., manufactured by Fuji Oil Co., Ltd.) was added with stirring using a mixer (AM30 manufactured by Aikosha Co., Ltd.). The obtained dough-shaped dough was finely pulverized with a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were mixed with Parkena H 4 parts, lecithin 0.2 parts and PGPR (trade name: CRS75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.15 parts with a conching mixer (Shinagawa Kogyo Co., Ltd.), 55 The mixture was stirred at a medium speed while being kept at ℃. After the flakes became a slightly soft dough shape, 4 parts of Parkena H was added with stirring to obtain a chocolate dough 2. The chocolate dough 2 had an average particle diameter of 19 μm, a viscosity of 6,230 cP, a water content of 0.8%, and passed without any lumps. The lactose content of this chocolate dough 2 was 2%.
試作例2の全脂粉乳5部を8部に、砂糖55.6部を52.6部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地3を得た。チョコレート類生地3の平均粒子径は19μm、粘度は5,900cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地3の乳糖含有量は3.1%であった。 Prototype example 3
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 8 parts and 55.6 parts of sugar to 52.6 parts, and a chocolate dough 3 was obtained. The chocolate dough 3 had an average particle size of 19 μm, a viscosity of 5,900 cP, and a moisture content of 0.8%, and passed without any occurrence of lumps. The lactose content of this chocolate dough 3 was 3.1%.
試作例2の全脂粉乳5部を11.4部に、砂糖55.6部を49.2部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地4を得た。チョコレート類生地4の平均粒子径は19μm、粘度は4,550cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地4の乳糖含有量は4.5%であった。 Prototype example 4
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of the whole milk powder of Prototype Example 2 to 11.4 parts and 55.6 parts of sugar to 49.2 parts. . The chocolate dough 4 had an average particle size of 19 μm, a viscosity of 4,550 cP, and a moisture content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 4 was 4.5%.
試作例2の全脂粉乳5部を15部に、砂糖55.6部を45.6部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地5を得た。チョコレート類生地5の平均粒子径は19μm、粘度は4,400cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地5の乳糖含有量は5.9%であった。 Prototype example 5
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 15 parts and 55.6 parts of sugar to 45.6 parts, and a chocolate dough 5 was obtained. The chocolate dough 5 had an average particle size of 19 μm, a viscosity of 4,400 cP, and a moisture content of 0.8%, and was acceptable without any lumps. The lactose content of the chocolate dough 5 was 5.9%.
試作例2の全脂粉乳5部を30部に、砂糖55.6部を30.6部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地6を得た。チョコレート類生地6の平均粒子径は19μm、粘度は4,000cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地6の乳糖含有量は11.7%であった。 Prototype Example 6
A chocolate dough was prepared in the same manner as in Prototype Example 2 by changing 5 parts of full-fat dry milk of Prototype Example 2 to 30 parts and 55.6 parts of sugar to 30.6 parts to obtain Chocolate dough 6. The chocolate dough 6 had an average particle size of 19 μm, a viscosity of 4,000 cP, and a moisture content of 0.8%, and was acceptable without any lumps. The lactose content of the chocolate dough 6 was 11.7%.
試作例4の全脂粉乳11.4部をグルコース-1水和物「ハイメッシュ」11.4部に変更して、試作例4同様にチョコレート類生地を調製し、チョコレート類生地7を得た。チョコレート類生地7の平均粒子径は21μm、粘度は5,230cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地7は乳糖を含有していない。 Prototype example 7
A chocolate dough was prepared in the same manner as in Prototype Example 4 by changing 11.4 parts of whole milk powder of Prototype Example 4 to 11.4 parts of glucose monohydrate “Hi-mesh” to obtain Chocolate dough 7 . The average particle diameter of the chocolate dough 7 was 21 μm, the viscosity was 5,230 cP, and the water content was 0.8%. This chocolate dough 7 does not contain lactose.
試作例2の全脂粉乳5部を2.5部に、砂糖55.6部を58.1部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地8を得た。チョコレート類生地8の平均粒子径は20μm、粘度は6,160cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地8の乳糖含有量は1%であった。 Prototype Example 8
5 parts of whole milk powder of Prototype Example 2 was changed to 2.5 parts, 55.6 parts of sugar were changed to 58.1 parts, and chocolate dough was prepared in the same manner as Prototype Example 2 to obtain chocolate dough 8 . The average particle diameter of the chocolate dough 8 was 20 μm, the viscosity was 6,160 cP, and the water content was 0.8%. The lactose content of the chocolate dough 8 was 1%.
試作例2のチョコレート類生地2を45℃、30分保持して融解状としてから、市販のカステラ(水分活性0.79)の上面をチョコレート類生地1に浸漬し、浸漬後のカステラを取り出し、約2秒間振って余分なチョコレート類生地を振り落としてチョコレート類生地が被覆されたカステラを得た。得られたカステラを20℃、1晩放置後、ガゼット袋に充填し、さらに20℃、3日間保管した。その後、ガゼット袋のままで、40℃恒温槽に7日間放置後、ガゼット袋を開封して被覆チョコレート類の耐熱性(手指、ガゼット袋内面への付着)を評価したところ、手指への付着は全くなかったが、ガゼット袋への付着がわずかに認められた。 Example 6
After maintaining the chocolate dough 2 of Prototype Example 2 at 45 ° C. for 30 minutes to form a molten state, the top surface of a commercially available castella (water activity 0.79) is immersed in the chocolate dough 1, and the castella after the immersion is taken out, Shaking for about 2 seconds, the excess chocolate dough was shaken off to obtain a castella coated with the chocolate dough. The resulting castella was left at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag for 7 days in a constant temperature bath at 40 ° C., the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. Although there was none, slight adhesion to the gusset bag was observed.
実施例6のチョコレート類生地2を試作例3で調製したチョコレート類生地3に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 7
The chocolate dough 2 of Example 6 was changed to the chocolate dough 3 prepared in Prototype Example 3 to obtain a castella coated with the chocolate dough as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例6のチョコレート類生地2を試作例4で調製したチョコレート類生地4に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 8
The chocolate dough 2 of Example 6 was changed to the chocolate dough 4 prepared in Prototype Example 4, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例6のチョコレート類生地2を試作例5で調製したチョコレート類生地5に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 9
The chocolate dough 2 of Example 6 was changed to the chocolate dough 5 prepared in Prototype Example 5 to obtain a castella coated with the chocolate dough as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例6のチョコレート類生地2を試作例6で調製したチョコレート類生地6に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 10
The chocolate dough 2 of Example 6 was changed to the chocolate dough 6 prepared in Prototype Example 6 to obtain a castella coated with the chocolate dough as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例6のチョコレート類生地2を試作例7で調製したチョコレート類生地7に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着があり、耐熱性に乏しいものであった。 Comparative Example 3
The chocolate dough 2 of Example 6 was changed to the chocolate dough 7 prepared in Prototype Example 7, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. When the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, they had adhesion to fingers and gusset bags and were poor in heat resistance.
実施例6のチョコレート類生地2を試作例8で調製したチョコレート類生地8に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指への付着はほとんどなかったが、ガゼット袋への付着が認められ、やや耐熱性に乏しいものであった。 Comparative Example 4
The chocolate dough 2 of Example 6 was changed to the chocolate dough 8 prepared in Prototype Example 8, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. When the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, there was almost no adhesion to fingers, but adhesion to gusset bags was observed, and the heat resistance was somewhat poor.
表2
Table 2 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Examples 6 to 10 and Comparative Examples 3 to 4.
Table 2
試作例4の全脂粉乳11.4部を、チーズホエーパウダー(商品名:DEMINAL50、Friesland Campina DOMO社製、乳糖含有量79%)11.4部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地9を得た。チョコレート類生地9の平均粒子径は21μm、粘度は4,700cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地9の乳糖含有量は9%であった。 Prototype Example 9
11.4 parts of whole milk powder of Prototype Example 4 was changed to 11.4 parts of cheese whey powder (trade name: DEMINAL 50, manufactured by Friesland Campina DOMO, 79% lactose content), and chocolates as in Prototype Example 2 A dough was prepared and a chocolate dough 9 was obtained. The chocolate dough 9 had an average particle size of 21 μm, a viscosity of 4,700 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 9 was 9%.
試作例4の全脂粉乳11.4部を、脱脂粉乳(乳糖含有量53%)11.4部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地10を得た。チョコレート類生地10の平均粒子径は21μm、粘度は4,600cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地10の乳糖含有量は6%であった。 Prototype example 10
By changing 11.4 parts of the whole fat milk powder of Prototype Example 4 to 11.4 parts of skim milk powder (lactose content 53%), a chocolate dough was prepared in the same manner as in Prototype Example 2 to obtain a chocolate dough 10. . The average particle diameter of the chocolate dough 10 was 21 μm, the viscosity was 4,600 cP, and the moisture content was 0.8%. The lactose content of the chocolate dough 10 was 6%.
試作例4の全脂粉乳11.4部を、脱乳糖低脂肪粉乳(商品名:Promilk 85、Ingredia社製、乳糖含有量5.5%)11.4部に変更して、試作例2同様にチョコレート類生地を調製し、チョコレート類生地11を得た。チョコレート類生地11の平均粒子径は201μm、粘度は4,800cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地11の乳糖含有量は0.6%であった。 Prototype Example 11
11.4 parts of full fat powdered milk of Prototype Example 4 was changed to 11.4 parts of non-lactose low-fat dry milk (trade name: Promilk 85, manufactured by Ingredia, lactose content 5.5%), and the same as Prototype Example 2. A chocolate dough was prepared to obtain a chocolate dough 11. The chocolate dough 11 had an average particle size of 201 μm, a viscosity of 4,800 cP, and a water content of 0.8%. The lactose content of the chocolate dough 11 was 0.6%.
実施例6のチョコレート類生地2を試作例9で調製したチョコレート類生地9に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 11
The chocolate dough 2 of Example 6 was changed to the chocolate dough 9 prepared in Prototype Example 9 to obtain a castella coated with the chocolate dough in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例6のチョコレート類生地2を試作例10で調製したチョコレート類生地10に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。 Example 12
The chocolate dough 2 of Example 6 was changed to the chocolate dough 10 prepared in Prototype Example 10, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. The obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6. As a result, there was no adhesion to fingers and gusset bags, and good heat resistance was shown.
実施例6のチョコレート類生地2を試作例11で調製したチョコレート類生地11に変更して、実施例6同様にチョコレート類生地が被覆されたカステラを得た。得られたカステラ被覆チョコレート類を実施例6同様に耐熱性を評価したところ、手指及びガゼット袋への付着があり、耐熱性に乏しいものであった。 Comparative Example 5
The chocolate dough 2 of Example 6 was changed to the chocolate dough 11 prepared in Prototype Example 11, and a castella coated with the chocolate dough was obtained in the same manner as in Example 6. When the obtained castella-coated chocolates were evaluated for heat resistance in the same manner as in Example 6, they had adhesion to fingers and gusset bags and were poor in heat resistance.
表3
Table 3 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Examples 11 to 12 and Comparative Example 5.
Table 3
試作例1(全脂粉乳11.4%含有)のグルコースー1水和物「ハイメッシュ」8部を0部に、砂糖41.2部を49.2部に変更して、試作例1同様にチョコレート類生地12を得た。チョコレート類生地12の平均粒子径は19μm、粘度は4,550cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地12の乳糖含有量は4.5%であった。 Prototype Example 12
Prototype Example 1 (containing 11.4% of whole milk powder) Glucose monohydrate “Hi-mesh” 8 parts was changed to 0 parts, sugar 41.2 parts to 49.2 parts, and the same as in Prototype Example 1 A chocolate dough 12 was obtained. The chocolate dough 12 had an average particle diameter of 19 μm, a viscosity of 4,550 cP, and a water content of 0.8%. The lactose content of the chocolate dough 12 was 4.5%.
試作例1のグルコースー1水和物「ハイメッシュ」8部を2.5部に、砂糖41.2部を46.7部に変更して、試作例1同様にチョコレート類生地13を得た。チョコレート類生地13の平均粒子径は19μm、粘度は4,830cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地13の乳糖含有量は4.5%であった。 Prototype Example 13
8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 2.5 parts, and 41.2 parts of sugar was changed to 46.7 parts to obtain a chocolate dough 13 as in Prototype Example 1. The chocolate dough 13 had an average particle diameter of 19 μm, a viscosity of 4,830 cP, and a water content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 13 was 4.5%.
試作例1のグルコースー1水和物「ハイメッシュ」8部を5部に、砂糖41.2部を44.2部に変更して、試作例1同様にチョコレート類生地14を得た。チョコレート類生地14の平均粒子径は20μm、粘度は5,020cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地14の乳糖含有量は4.5%であった。 Prototype Example 14
8 parts of glucose monohydrate “High Mesh” of Prototype Example 1 was changed to 5 parts and 41.2 parts of sugar was changed to 44.2 parts to obtain a chocolate dough 14 as in Prototype Example 1. The chocolate dough 14 had an average particle size of 20 μm, a viscosity of 5,020 cP, and a water content of 0.8%. The lactose content of the chocolate dough 14 was 4.5%.
試作例1のグルコースー1水和物「ハイメッシュ」8部を12部に、砂糖41.2部を37.2部に変更して、試作例1同様にチョコレート類生地15を得た。チョコレート類生地15の平均粒子径は20μm、粘度は5,670cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地15の乳糖含有量は4.5%であった。 Prototype Example 15
8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 12 parts, and 41.2 parts of sugar was changed to 37.2 parts to obtain a chocolate dough 15 as in Prototype Example 1. The chocolate dough 15 had an average particle size of 20 μm, a viscosity of 5,670 cP, and a water content of 0.8%. The lactose content of the chocolate dough 15 was 4.5%.
試作例1のグルコースー1水和物「ハイメッシュ」8部を15部に、砂糖41.2部を34.2部に変更して、試作例1同様にチョコレート類生地16を得た。チョコレート類生地16の平均粒子径は22μm、粘度は5,980cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地16の乳糖含有量は4.5%であった。 Prototype Example 16
8 parts of glucose monohydrate “Hi-mesh” of Prototype Example 1 was changed to 15 parts, and 41.2 parts of sugar was changed to 34.2 parts to obtain a chocolate dough 16 as in Prototype Example 1. The chocolate dough 16 had an average particle size of 22 μm, a viscosity of 5,980 cP, a water content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 16 was 4.5%.
試作例12のチョコレート類生地12を45℃、30分保持して融解状としてから、キャラメル(水分活性0.56)をチョコレート類生地12に浸漬し、浸漬後のキャラメルをピンセットで取り出し、約2秒間振って余分なチョコレート類生地を振り落としてチョコレート類生地が被覆されたキャラメルを得た。得られたキャラメルを20℃、1晩放置後、ガゼット袋に充填し、さらに20℃、3日間保管した。その後、ガゼット袋のままで、40℃恒温槽に7日間放置後、ガゼット袋を開封して被覆チョコレート類の耐熱性(手指、ガゼット袋内面への付着)を評価したところ、手指への付着とガゼット袋への付着が認められ、やや耐熱性に乏しいものであった。 Example 13
After maintaining the chocolate dough 12 of Prototype Example 12 at 45 ° C. for 30 minutes to form a melt, caramel (water activity 0.56) is dipped in the chocolate dough 12, and the caramel after dipping is taken out with tweezers. Shake for 2 seconds to shake off excess chocolate dough to obtain a caramel covered with the chocolate dough. The obtained caramel was allowed to stand at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. Then, after leaving the gusset bag in a constant temperature bath at 40 ° C. for 7 days, the gusset bag was opened and the heat resistance of the coated chocolates (finger, adhesion to the inner surface of the gusset bag) was evaluated. Adhesion to the gusset bag was observed and the heat resistance was slightly poor.
実施例13のチョコレート類生地12を試作例13のチョコレート類生地13に代えて、実施例13同様にチョコレート類生地が被覆されたキャラメルを得た。得られたチョコレート類被覆キャラメルの耐熱性を実施例13同様に評価したところ、手指への付着とガゼット袋への付着が認められ、やや耐熱性に乏しいものであった。 Example 14
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 13 of Prototype Example 13, and a caramel coated with the chocolate dough was obtained in the same manner as in Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, adhesion to fingers and adhesion to a gusset bag were observed, and the heat resistance was somewhat poor.
実施例13のチョコレート類生地12を試作例14のチョコレート類生地14に代えて、実施例13同様にチョコレート類生地が被覆されたキャラメルを得た。得られたチョコレート類被覆キャラメルの耐熱性を実施例13同様に評価したところ、手指への付着はなかったが、ガゼット袋への付着がわずかに認められた。 Example 15
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 14 of Prototype Example 14, and caramel coated with the chocolate dough was obtained in the same manner as Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers, but slight adhesion to the gusset bag was observed.
実施例13のチョコレート類生地12を試作例15のチョコレート類生地15に代えて、実施例13同様にチョコレート類生地が被覆されたキャラメルを得た。得られたチョコレート類被覆キャラメルの耐熱性を実施例13同様に評価したところ、手指への付着及びガゼット袋への付着とも全くなく、優れた耐熱性を示した。 Example 16
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 15 of Prototype Example 15, and caramel coated with the chocolate dough was obtained in the same manner as Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
実施例13のチョコレート類生地12を試作例16のチョコレート類生地16に代えて、実施例13同様にチョコレート類生地が被覆されたキャラメルを得た。得られたチョコレート類被覆キャラメルの耐熱性を実施例13同様に評価したところ、手指への付着及びガゼット袋への付着とも全くなく、優れた耐熱性を示した。 Example 17
The chocolate dough 12 of Example 13 was replaced with the chocolate dough 16 of Prototype Example 16, and a caramel coated with the chocolate dough was obtained in the same manner as in Example 13. When the heat resistance of the obtained chocolate-coated caramel was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
実施例13のキャラメル(水分活性0.56)をカステラ(水分活性0.79)に代えて、試作例12のチョコレート類生地12が被覆されたカステラを得た。得られたチョコレート類被覆カステラの耐熱性を実施例13同様に評価したところ、手指への付着及びガゼット袋への付着とも全くなく、優れた耐熱性を示した。 Example 18
The caramel (water activity 0.56) of Example 13 was replaced with castella (water activity 0.79) to obtain a castella coated with the chocolate dough 12 of Prototype Example 12. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 13, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
実施例18のチョコレート類生地12を試作例13のチョコレート類生地13に代えて、実施例18同様にチョコレート類生地13が被覆されたカステラを得た。得られたチョコレート類被覆カステラの耐熱性を実施例18同様に評価したところ、手指への付着及びガゼット袋への付着とも全くなく、優れた耐熱性を示した。 Example 19
Instead of the chocolate dough 12 of Example 18 and the chocolate dough 13 of Prototype Example 13, a castella coated with the chocolate dough 13 was obtained in the same manner as in Example 18. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 18, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
表4
Table 4 shows the evaluation results of the chocolate-coated caramel and castella coated with the chocolates of Examples 13 to 19.
Table 4
試作例12のレシチン0.2%を0.3%に代えて、試作例12同様にチョコレート類生地17を得た。チョコレート類生地17の平均粒子径は22μm、粘度は7,200cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地17の乳糖含有量は4.5%であった。 Prototype Example 17
A chocolate dough 17 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.3%. The chocolate dough 17 had an average particle size of 22 μm, a viscosity of 7,200 cP, and a water content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 17 was 4.5%.
試作例12のレシチン0.2%を0.4%に代えて、試作例12同様にチョコレート類生地18を得た。チョコレート類生地18の平均粒子径は21μm、粘度は8,800cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地18の乳糖含有量は4.5%であった。 Prototype 18
A chocolate dough 18 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.4%. The chocolate dough 18 had an average particle size of 21 μm, a viscosity of 8,800 cP, and a moisture content of 0.8%, and passed without any lumps. The lactose content of the chocolate dough 18 was 4.5%.
試作例12のレシチン0.2%を0.5%に代えて、試作例12同様にチョコレート類生地19を得た。チョコレート類生地19の平均粒子径は21μm、粘度は12,000cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地19の乳糖含有量は4.5%であった。 Prototype Example 19
A chocolate dough 19 was obtained in the same manner as in Prototype Example 12 by replacing 0.2% of lecithin in Prototype Example 12 with 0.5%. The chocolate dough 19 had an average particle size of 21 μm, a viscosity of 12,000 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 19 was 4.5%.
実施例6の試作例2のチョコレート類生地2に代えて、試作例17のチョコレート類生地17を用いてチョコレート類生地17で被覆されたカステラを得た。得られたチョコレート類被覆カステラの耐熱性を実施例6同様に評価したところ、手指への付着及びガゼット袋への付着とも全くなく、優れた耐熱性を示した。 Example 20
Instead of the chocolate dough 2 of Prototype Example 2 of Example 6, a castella covered with the chocolate dough 17 using the chocolate dough 17 of Prototype Example 17 was obtained. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to fingers and no adhesion to gusset bags, and excellent heat resistance was exhibited.
実施例6の試作例2のチョコレート類生地2に代えて、試作例18のチョコレート類生地18を用いてチョコレート類生地18で被覆されたカステラを得た。得られたチョコレート類被覆カステラの耐熱性を実施例6同様に評価したところ、手指への付着はなかったが、ガゼット袋への付着がわずかに認められた。 Example 21
Instead of the chocolate dough 2 of Prototype Example 2 of Example 6, a castella coated with the chocolate dough 18 was obtained using the chocolate dough 18 of Prototype Example 18. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to fingers, but slight adhesion to the gusset bag was observed.
実施例6の試作例2のチョコレート類生地2に代えて、試作例19のチョコレート類生地19を用いてチョコレート類生地19で被覆されたカステラを得た。得られたチョコレート類被覆カステラの耐熱性を実施例6同様に評価したところ、手指への付着はなかったが、ガゼット袋への付着が認められ、やや耐熱性に乏しいものであった。 Example 22
Instead of the chocolate dough 2 of Prototype Example 2 of Example 6, the chocolate dough 19 of Prototype Example 19 was used to obtain a castella covered with the chocolate dough 19. When the heat resistance of the obtained chocolate-coated castella was evaluated in the same manner as in Example 6, there was no adhesion to the fingers, but adhesion to the gusset bag was observed, and the heat resistance was somewhat poor.
表5
Table 5 shows the evaluation results of the chocolate-coated castella coated with the chocolates of Example 8 and Examples 20-22.
Table 5
試作例6(全脂粉乳30%、全脂粉乳中の乳糖11.7%含有)のチョコレート類生地6及び市販の食パン(水分活性0.93)を用いて、食パンの上面片面がチョコレート類で被覆されたチョコレート類被覆食パンを実施例1同様に調製した。調製した食パン被覆チョコレート類の耐熱性を実施例1同様に評価したところ、手指への付着がなく、ガゼット袋へわずかに付着があるという良好な耐熱性を示した。 Example 23
Using the chocolate dough 6 of prototype example 6 (containing 30% whole milk powder and 11.7% lactose in whole milk powder) and a commercially available bread (water activity 0.93), the upper surface of the bread is made of chocolate. A coated chocolate-coated bread was prepared as in Example 1. When the heat resistance of the prepared bread-baking chocolates was evaluated in the same manner as in Example 1, it showed good heat resistance with no adhesion to fingers and slight adhesion to the gusset bag.
試作例1のラウリン酸型ハードバター(商品名「パルケナH」)を、ノンラウリン系トランス酸型ハードバター(商品名「メラノH-1000」、不二製油株式会社製)に代えて、試作例1同様にチョコレート類生地20を調製した。チョコレート類生地20の平均粒子径は20μm、粘度は5,600cP、水分は0.8%であり、ダマの発生はなく合格であった。本チョコレート類生地20の乳糖含有量は4.5%であった。 Prototype Example 20
Prototype Example 1 in place of lauric acid type hard butter (trade name “Parkena H”) in Prototype Example 1 instead of non-lauric trans acid type hard butter (trade name “Melano H-1000”, manufactured by Fuji Oil Co., Ltd.) Similarly, chocolate dough 20 was prepared. The chocolate dough 20 had an average particle size of 20 μm, a viscosity of 5,600 cP, and a moisture content of 0.8%. The lactose content of the chocolate dough 20 was 4.5%.
市販のカステラ(水分活性0.79)を用いて、カステラの片面がチョコレート類20で被覆されたチョコレート類被覆カステラを実施例1同様に調製した。さらに、実施例1同様に被覆チョコレート類の耐熱性を評価したところ、手指及びガゼット袋への付着は全くなく、良好な耐熱性を示した。また、被覆チョコレート類は、表面~内部までソフトで滑らかな良好な食感であった。 Example 24
Using commercially available castella (water activity 0.79), a chocolate-coated castella in which one side of castella was coated with chocolate 20 was prepared in the same manner as in Example 1. Furthermore, when the heat resistance of the coated chocolates was evaluated in the same manner as in Example 1, there was no adhesion to fingers and gusset bags, and good heat resistance was shown. The coated chocolates had a good texture that was soft and smooth from the surface to the inside.
砂糖44.3部、全脂粉乳22.2部、ココアバター18.7部、カカオマス14.5部、レシチン0.2部、PGPR0.15部を用いて、試作例1同様にチョコレート生地21を調製した。調製したチョコレート生地21の品温を35℃に調整した状態で撹拌しながら、市販のチョコレートテンパリングシード剤(商品名「チョコシードB」、不二製油株式会社製)をチョコレート生地21 100部に対し3部添加、分散した。35℃で1時間撹拌後、市販のカステラ(水分活性0.79)の片面をチョコレート生地に浸漬し、約2秒間振って余分なチョコレート生地を振り落としてチョコレート生地21が被覆されたカステラを得た。得られたカステラを20℃、1晩放置後、ガゼット袋に充填し、さらに20℃、3日間保管した。その後、ガゼット袋のままで、37℃恒温槽に3日間放置後、ガゼット袋を開封して被覆チョコレートの耐熱性(手指、ガゼット袋内面への付着)を評価したところ、手指への付着は全くなくガゼット袋への付着もほとんど見られなかった。また、被覆チョコレートは、表面~内部までソフトで滑らかな良好な食感であった。なお、耐熱性確認後に20℃まで冷却してから被覆チョコレートの外観を観察したところ、ブルームによる白変もなく良好な外観を保持していた。 Example 25
Using 44.3 parts of sugar, 22.2 parts of whole milk powder, 18.7 parts of cocoa butter, 14.5 parts of cacao mass, 0.2 part of lecithin and 0.15 part of PGPR, the chocolate dough 21 is prepared in the same manner as in the first trial example. Prepared. While stirring the temperature of the prepared chocolate dough 21 adjusted to 35 ° C., a commercially available chocolate tempering seed agent (trade name “Choco Seed B”, manufactured by Fuji Oil Co., Ltd.) is added to 100 parts of the chocolate dough 21 3 parts were added and dispersed. After stirring at 35 ° C. for 1 hour, one side of a commercially available castella (water activity 0.79) is dipped in the chocolate dough, shaken for about 2 seconds, and the excess chocolate dough is shaken off to obtain the castella covered with the chocolate dough 21. It was. The resulting castella was left at 20 ° C. overnight, filled in a gusset bag, and further stored at 20 ° C. for 3 days. After that, after leaving the gusset bag for 3 days in a constant temperature bath at 37 ° C., the gusset bag was opened, and the heat resistance of the coated chocolate (finger, adhesion to the inner surface of the gusset bag) was evaluated. There was almost no adhesion to the gusset bag. The coated chocolate had a good texture that was soft and smooth from the surface to the inside. In addition, when the external appearance of the coated chocolate was observed after cooling to 20 ° C. after confirming the heat resistance, the external appearance was maintained without any whitening due to bloom.
Claims (10)
- 粉乳類を3~35重量%含有するチョコレート類を水分活性0.4~0.95の食品ないし食品原料に接触させることを特徴とするチョコレート類利用食品の製造方法。 A method for producing a food using chocolate, comprising bringing a chocolate containing 3 to 35% by weight of milk powder into contact with a food having a water activity of 0.4 to 0.95 or a food material.
- 粉乳類が全脂粉乳、脱脂粉乳、クリームパウダー、ホエーパウダー、バターミルクパウダー、加糖粉乳及び調製粉乳から選択される1種または2種以上である請求項1記載のチョコレート類利用食品の製造方法。 The method for producing a chocolate-based food according to claim 1, wherein the milk powder is one or more selected from whole milk powder, skim milk powder, cream powder, whey powder, butter milk powder, sweetened milk powder and prepared milk powder.
- 粉乳類中に含まれる乳糖の含有量がチョコレート類に対し2~14重量%である請求項1または請求項2記載のチョコレート類利用食品の製造方法。 3. The method for producing a food using chocolate according to claim 1, wherein the content of lactose contained in the powdered milk is 2 to 14% by weight based on the chocolate.
- チョコレート類がさらにグルコース5~30重量%を含有する請求項1~請求項3のいずれか1項記載のチョコレート類利用食品の製造方法。 The method for producing a food utilizing chocolate according to any one of claims 1 to 3, wherein the chocolate further contains 5 to 30% by weight of glucose.
- チョコレート類がさらにグルコース8~20重量%を含有する請求項1~請求項3のいずれか1項記載のチョコレート類利用食品の製造方法。 The method for producing a food using chocolate according to any one of claims 1 to 3, wherein the chocolate further contains 8 to 20% by weight of glucose.
- チョコレート類のレシチン含有量が0.4重量%以下である請求項1~請求項5のいずれか1項記載のチョコレート類利用食品の製造方法。 The method for producing a food using chocolate according to any one of claims 1 to 5, wherein the lecithin content of the chocolate is 0.4% by weight or less.
- チョコレート類のレシチン含有量が0.1~0.3重量%である請求項1~請求項5のいずれか1項記載のチョコレート類利用食品の製造方法。 6. The process for producing a chocolate-based food according to claim 1, wherein the lecithin content of the chocolate is 0.1 to 0.3% by weight.
- チョコレート類生地の45℃における粘度が2,000~20,000cPである請求項6または請求項7記載のチョコレート類利用食品の製造方法。 The method for producing a food using chocolate according to claim 6 or 7, wherein the chocolate dough has a viscosity of 2,000 to 20,000 cP at 45 ° C.
- 食品ないし食品原料の水分活性が0.55~0.95である請求項1~請求項8のいずれか1項記載のチョコレート類利用食品の製造方法。 The method for producing a food using chocolate according to any one of claims 1 to 8, wherein the water activity of the food or the food material is 0.55 to 0.95.
- 食品ないし食品原料の水分活性が0.7~0.95である請求項1~請求項8のいずれか1項記載のチョコレート類利用食品の製造方法。 The method for producing a food using chocolate according to any one of claims 1 to 8, wherein the water activity of the food or the food material is 0.7 to 0.95.
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WO2016006579A1 (en) * | 2014-07-08 | 2016-01-14 | 株式会社明治 | Method for manufacturing baked confectionery |
JP2018509924A (en) * | 2015-04-02 | 2018-04-12 | バリラ ジ.エ エッレ.フラテッリ エッセ.ピ.ア.Barilla G. e R. Fratelli S.p.A. | Process for producing chocolate snacks and snacks obtained by the process |
JP2019170287A (en) * | 2018-03-29 | 2019-10-10 | 不二製油株式会社 | Oil-based food for low sweat coating and method for suppressing sweat of food coated with same |
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KR102272148B1 (en) * | 2019-01-02 | 2021-07-02 | 롯데제과 주식회사 | Fresh cream chocolate available distribution at the normal temperature and method for manufacturing the same |
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WO2016006579A1 (en) * | 2014-07-08 | 2016-01-14 | 株式会社明治 | Method for manufacturing baked confectionery |
JP5965565B2 (en) * | 2014-07-08 | 2016-08-10 | 株式会社明治 | Process for producing baked confectionery |
JPWO2016006579A1 (en) * | 2014-07-08 | 2017-04-27 | 株式会社明治 | Process for producing baked confectionery |
JP2018509924A (en) * | 2015-04-02 | 2018-04-12 | バリラ ジ.エ エッレ.フラテッリ エッセ.ピ.ア.Barilla G. e R. Fratelli S.p.A. | Process for producing chocolate snacks and snacks obtained by the process |
JP2019170287A (en) * | 2018-03-29 | 2019-10-10 | 不二製油株式会社 | Oil-based food for low sweat coating and method for suppressing sweat of food coated with same |
JP7155575B2 (en) | 2018-03-29 | 2022-10-19 | 不二製油株式会社 | Oily food for low perspiration coating and method for suppressing perspiration of food coated with same |
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