WO2015012289A1

WO2015012289A1 - Chocolate for bakery products and method for manufacturing bakery products

Info

Publication number: WO2015012289A1
Application number: PCT/JP2014/069384
Authority: WO
Inventors: 奈々子神田; 朋子藤田; 勇介入澤
Original assignee: 不二製油株式会社
Priority date: 2013-07-25
Filing date: 2014-07-23
Publication date: 2015-01-29
Also published as: CN105392371A; CN105392371B

Abstract

Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, through baking, bakery products having a smooth creamy chocolate texture. A chocolate which is for use in bakery products, wherein: the SU2 content of the whole oil/fat component contained in the chocolate is 10 to 33wt%; 0.5 to 15.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifying agent having an HLB value of 3.0 or less are contained relative to 100 parts by weight of the chocolate; and the water content before baking is less than 3wt%.

Description

Chocolates for bakery products and methods for producing bakery products

The present invention relates to chocolate for bakery products and a method for producing bakery products, and more particularly to a method for producing chocolate for bakery products and a method for producing bakery products from which a bakery product containing smooth creamy chocolate is obtained.

There are foods that are made by baking or embedding a bakery product dough or embedding an oily food material such as chocolate that has been molded into chips or chunks. As methods for obtaining such foods, methods for imparting heat resistance to chocolates and methods for improving the texture of chocolates are disclosed.

As a method of adding heat resistance to chocolate to be baked by mixing chip-shaped chocolate into dough such as bread and cookies, 0.1% to 0.7% by weight of sucrose fatty acid ester of HLB10 or more is blended And a baking-resistant temperature chocolate (Patent Document 1).

In addition, Patent Documents 2 to 4 disclose techniques for using hydrated chocolate having baking resistance for baked foods. Patent Document 2 is a water-containing chocolate obtained by adding a specific ratio of egg white to a mixture of a specific ratio of non-fat cocoa, fat and water, and Patent Document 3 is a hydrophilic component such as fresh cream, milk, or liquor and chocolates. A hydrated chocolate in which henaches such as whole egg, egg yolk, and egg white and whey protein as a non-fat milk solid content are blended with ganache composed of, etc., Patent Document 4 discloses a chocolate dough and an aqueous raw material containing milk components , A hydrated chocolate comprising syrup and / or strawberry or sugar alcohol and an emulsifier having an HLB of 1 to 6 and having an insoluble dietary fiber content of 2 to 35% by mass and forming a water-in-oil emulsion. is there.

Patent Document 5 discloses chocolates for bakery products containing cocoa butter and acetylated sucrose fatty acid ester. The addition of acetylated sucrose fatty acid ester aims at preventing bloom. As an effect of the invention, a bakery product that has baking resistance and bloom is suppressed, and a rich chocolate feeling is obtained, but the texture is hard.

Patent Document 6 discloses an oil composition for coating, characterized in that it contains 0.5% by weight or more of dietary fiber, 25 to 75% by weight of fat and oil, and is substantially free of non-fat cocoa solids. Yes. The addition of dietary fiber is intended to improve the problem of long drying time during coating of the coating oil composition, which is different from the present invention.

Patent Document 7 contains at least 0.3 to 50% by weight of purified glucomannan and one or more thickening polysaccharides with respect to a flexible food material having flexibility that cannot be molded in the production process. A method for imparting shape retention to a flexible food that imparts shape retention to the flexible food by adding a gelling agent is disclosed. As an example of the thickening polysaccharide, methylcellulose is mentioned. However, the purpose of addition is different from that of the present invention, and the present technology is an anhydrous system, which is different from the effect of Patent Document 7.

JP 58-060944 A JP 2000-106822 A JP 2001-54355 A JP 2010-88374 A JP 2007-252364 A JP 2010-227001 A JP 2010-259356 A

Molded chip-shaped chocolates used for baked foods including bakery products, as disclosed in Patent Document 1, are stretched and mixed into dough when mixed into bread and cookie dough. It is a hard chocolate both before and after baking because it needs to have mechanical strength so that it does not have a dirty appearance.

In Patent Documents 2 to 4, chocolate having a relatively soft texture is obtained, but it is a water-containing chocolate containing a relatively large amount of moisture. For this reason, the chocolate dough before molding or filling becomes highly viscous, making it difficult to mold or fill, and it is necessary to set baking conditions sufficient to evaporate moisture in the dough. There is a problem that deterioration and a burning odor occur. In addition, since the shelf life is inferior to chocolate that does not contain water, there is a need for distribution and storage at low temperatures, and there is a problem that workability deteriorates in transportation and delivery destinations.

One method of obtaining chocolate having a creamy texture in bakery products is a method of filling creamy chocolates. However, post-filling takes time, and pre-filling requires equipment such as a packaging machine. In this invention, it aimed at establishing the manufacturing method which provides the bakery product containing smooth cream-like chocolates by the plain method which can be mixed and used for dough of bakery product like molded chocolate, for example.

An object of the present invention is to provide a bakery product containing a cream-like chocolate having a moderate hardness when used in a dough before baking without containing moisture as much as possible in chocolates for bakery products. Is to provide chocolates for bakery products.

The present inventor has made various studies to solve the above problems. SU2 in all fats and oils contained in chocolate for bakery products (triglyceride in which 1 molecule of S and 2 molecules of U are combined, S: saturated fatty acid having 16 to 22 carbon atoms, U: unsaturated fatty acid having 16 to 22 carbon atoms) ) 10 to 33% by weight of content, 100 to 100 parts by weight of chocolate for bakery products, 0.5 to 15.0 parts by weight of starch, and 0.1% of emulsifier with HLB of 3.0 or less The present invention has been completed by making the chocolate for bakery products containing from 1.0 to 3.0 parts by weight and having a moisture content before baking of less than 3% by weight.

That is, the present invention
(1) The content of SU2 in the total fats and oils contained in chocolate for bakery products is 10 to 33% by weight, and starch is 0.5 to 15.0 parts per 100 parts by weight of chocolate for bakery products. Chocolate for bakery products, comprising 0.1 parts by weight to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less, and having a moisture content before baking of less than 3% by weight,
However, S: saturated fatty acid having 16 to 22 carbon atoms U: unsaturated fatty acid having 16 to 22 carbon atoms SU2: triglyceride in which one molecule of S and two molecules of U are bonded (2) 0.1 to 5 dietary fiber 1.0 parts by weight of chocolate for bakery products of (1),
(3) SU2 contained in chocolate for bakery products, containing 5 parts by weight or more of SU2 derived from random transesterified oil with respect to 100 parts by weight, (1) or (2) chocolate for bakery products,
(4) The chocolate for bakery products according to any one of (1) to (3), which contains 7.0 parts by weight or more of the cacao component with respect to 100 parts by weight of chocolate for bakery products,
(5) Chocolate for bakery products according to (1), wherein the emulsifier having an HLB of 3.0 or less is a sucrose fatty acid ester and / or an acetylated sucrose fatty acid ester,
(6) SU2 contained in chocolate for bakery products, 10 parts by weight to 30 parts by weight of SU2 derived from random transesterified oil with respect to 100 parts by weight, (3) Chocolates for bakery products,
(7) A bakery product combining the chocolates for bakery products of any one of (1) to (6),
(8) Production of a bakery product characterized by molding chocolate for bakery products according to any one of (1) to (6), combining the molded chocolates with the dough of the bakery product, and then baking the chocolate. Law,
(9) A bakery product having a creamy chocolate texture obtained by the production method of (8),
(10) A bakery product, which is a bread or cake, and is obtained by the production method of (8) and contains creamy chocolates.

The content of SU2 in the total fats and oils contained in the chocolate for bakery products is 10% to 33% by weight, and the starch is 0.5 to 15.0 parts by weight with respect to 100 parts by weight of the chocolate for bakery products. And 0.1 to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less, and a chocolate for bakery products having a moisture content before baking of less than 3% by weight. It is possible to provide chocolates for bakery products, which have an appropriate hardness when combined, and can provide a bakery product containing smooth creamy chocolates after baking. The bakery product including the chocolate for bakery products of the present invention is characterized in that a smooth creamy chocolate texture is obtained after baking. For example, the bakery product is baked after a certain period of time after baking. Alternatively, in the case of cakes, the chocolate contained in the bakery product does not become hard even after 48 hours, and the creamy texture is maintained. In addition, it is a simple method of baking the chocolate for bakery products of the present invention in the same manner as molded chocolate in breads and cakes, and then baking it. And a bakery product containing creamy chocolate can be provided.

It is a drawing substitute photograph which image | photographed the cross-sectional structure | tissue of the chocolate taken out from the bakery product, after storing the baked product after baking of Example 15 at 20 degreeC for 48 hours. It is a drawing substitute photograph which image | photographed the cross-sectional structure | tissue of the chocolate taken out from the bakery product, after storing the baked product after baking of the comparative example 4 at 20 degreeC for 48 hours.

Hereinafter, embodiments of the present invention will be specifically described. In the present invention, chocolates for bakery products are processed oils and fats in which fats and oils form a continuous phase, and include, but are not limited to, chocolate doughs and quasi-chocolate doughs stipulated by the National Chocolate Fair Trade Council. It is not intended to include cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat, hard fat butter and the like.

In this specification, bakery products are mainly made from wheat flour, and water, fats and oils (shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), sugars (monosaccharides, oligosaccharides, polysaccharides). Dairy products (milk, powdered milk, creams, cheeses, etc.), eggs, salts (salts, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (bicarbonate, ammonium carbonate, baking powder, etc.), emulsifiers Raw materials such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc., yeast, enzymes, etc. are added by a desired method, and then a dough is obtained by a kneading process. This refers to a product that has been fermented and aged if necessary, and finally subjected to heat treatment such as baking, steaming and frying. If necessary, some or all of the flour may be replaced with other flours (cereal flour, root vegetable flour, etc.). Examples of such bakery products include breads, dried bread products, cakes, shoe confectionery, fermented confectionery, pie, waffle and other Western confectionery, biscuits and cookies, crackers, dry bread, pretzel, cut bread, wafers, Examples include baked confectionery such as sables and macaroons, baked confectionery in Japanese confectionery such as buns and dorayaki, and other donuts, pizza, naan, hot cakes, sponge cakes, crepes, dumplings, spring rolls and the like. The creamy chocolate texture obtained by using the chocolate for bakery products of the present invention provides a soft texture integrated with the cream-like chocolate texture, and the effect of moisture contained in breads or cakes. The preferred bakery products are breads or cakes from the viewpoint that the chocolates for bakery products become softer.

The chocolates for bakery products of the present invention include SU2 (triglyceride in which one molecule of S and two molecules of U are combined, S: saturated fatty acid having 16 to 22 carbon atoms, U in the total fat and oil contained in the chocolate for bakery products. : Unsaturated fatty acid having 16 to 22 carbon atoms) content of 10% by weight to 33% by weight, preferably 15% by weight to 33% by weight, more preferably 20% by weight to 33% by weight, still more preferably 20% by weight to 30% by weight. If the SU2 is less than 10% by weight, the texture after baking becomes hard and the desired soft texture cannot be obtained. If the SU2 exceeds 33% by weight, the chocolate for bakery products is too soft and the workability deteriorates. Since resistance is also deteriorated, it is not preferable.

Oils and fats that can be used include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, babassu oil, milk fat, lard Examples thereof include various animal and vegetable oils and fats such as fish oil and whale oil, and hardened oils, fractionated oils, transesterified oils, and mixed oils and fats thereof. Such fats and oils can be appropriately mixed and used within the range of the SU2 content. As preferred oils and fats, palm oils and fats can be used. Examples of palm oils and fats include palm oil, palm olein, and a palm middle melting point. More preferably, palm olein can be exemplified in that the desired texture can be obtained. You may mix and use such fats and oils suitably.

The chocolates for bakery products of the present invention can reduce the rough texture called graining, and SU2 contained in chocolates for bakery products, 100 parts by weight of random transesterified oil-derived SU2. It is preferable to contain 5 parts by weight or more. More preferably, it is 10 to 30 parts by weight, and further preferably 10 to 25 parts by weight. As the fat and oil containing SU2, a fat and oil subjected to random transesterification may be used as it is, or a fat and oil enriched with SU2 by processing such as fractionation after the random transesterification may be used. More preferably, a random transesterified oil mainly composed of palm-based fats and oils can be used. Examples of palm oils include palm oil, palm olein, and palm middle melting point. In view of obtaining a soft texture, it is more preferable to use a low melting point part obtained by fractionating a transesterified oil of palm olein or a transesterified oil mainly composed of palm oil. You may mix and use such fats and oils suitably.

The chocolates for bakery products of the present invention preferably use dietary fiber in terms of obtaining a preferable texture. The dietary fiber that can be used in the present invention is an indigestible component that is difficult to be digested by human digestive enzymes and is not particularly limited as long as it is used in foods, but cacao fiber, pulp fiber One or more selected from the group consisting of polydextrose, acetic acid bacteria-producing fiber and inulin fiber can be exemplified. Preferably, the fiber is an insoluble dietary fiber, and examples thereof include powdered cellulose obtained from pulp fiber, microcrystalline cellulose obtained by processing cellulose, methylcellulose, and hydroxypropylmethylcellulose. In the present invention, the raw material for dietary fiber is not particularly limited, but is preferably derived from pulp and chemical pulp having high cellulose purity. The amount of dietary fiber is 0.1 to 5.0 parts by weight, preferably 0.2 to 3.0 parts by weight, and more preferably 0.00 parts by weight with respect to 100 parts by weight of chocolate for bakery products. 5 parts by weight to 2.0 parts by weight is preferable in terms of texture after baking. Different types of dietary fiber may be used in combination, and can be used if the total amount of dietary fiber to be blended is within the above range. When the amount of dietary fiber exceeds 5.0 parts by weight, the texture becomes hard, which is not preferable.

The starch that can be used in the present invention may be natural starch such as corn starch, potato starch, wheat starch, tapioca starch, wheat flour as a raw material thereof, pregelatinized starch, ether cross-linked starch, phosphorus It may be processed starch exemplified by acid-crosslinked starch. In the present invention, any of these starches may be used, but natural starch is more preferable than wheat flour, more preferably processed starch, and pregelatinized starch is most preferable among the processed starches.

The amount of starch blended is 0.5 to 15.0 parts by weight, preferably 1.0 to 10.0 parts by weight, more preferably 2.0 parts by weight with respect to 100 parts by weight of chocolate for bakery products. Parts to 7.0 parts by weight, more preferably 2.0 parts to 5.0 parts by weight. If the amount of starch is less than 0.5 parts by weight, the heat resistance deteriorates and the chocolates are not left unbaked, which is not preferable. When the compounding quantity of starch exceeds 15.0 weight part, since food texture will become hard and the flavor of chocolate will become weak, it is unpreferable.

The amount of emulsifier having an HLB of 3.0 or less is 0.1 to 3.0 parts by weight, preferably 0.3 to 2.5 parts by weight, based on 100 parts by weight of chocolate for bakery products. More preferred is 0.5 to 1.5 parts by weight. Less than 0.1 part by weight is not preferable because the texture of chocolate becomes hard after baking. If it exceeds 3.0 parts by weight, the viscosity of the chocolate for bakery products is lowered, and it is not preferable because it does not remain unbaked.

Examples of the emulsifier having an HLB of 3.0 or less used in the present invention include polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, and polyglycerin condensed ricinoleic acid ester. You may use these in combination of 2 or more types. Even when an emulsifier having a different HLB value is combined, or when a polyglycerin fatty acid ester and a sucrose fatty acid ester are combined, the HLB value obtained from the weight ratio can be 3.0 or less. As an emulsifier having an HLB of 3.0 or less, sucrose fatty acid esters and / or acetylated sucrose fatty acid esters are preferably used. More preferably, sucrose fatty acid ester and acetylated sucrose fatty acid ester are used.

It is preferable that 50% or more of the main constituent fatty acid bonded to the sucrose fatty acid ester used in the present invention is a saturated fatty acid having 16 or more carbon atoms, and more preferably 50% or more of the main constituent fatty acid to be bonded has 16 carbon atoms. A sucrose fatty acid ester of ˜18 is preferred.

The acetylated sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester of the type in which the residual hydroxyl group in the sucrose fatty acid ester is substituted with an acetyl group. Fatty acids having a degree of esterification of 3 or more are preferred.

In the present specification, the cacao component is a component obtained from cacao beans, and examples thereof include cacao butter, cacao mass and cocoa powder. It is preferable to contain cacao mass and cocoa powder as cacao components.

The chocolate for bakery products of the present invention preferably contains 7.0 parts by weight or more of the cocoa component in terms of obtaining a good flavor “cocoa feeling”. More preferably, it is 15 parts by weight or more, more preferably 20 parts by weight or more, and most preferably 30 parts by weight or more.

The raw materials used for the chocolates for bakery products of the present invention are known as chocolate ingredients, cacao ingredients, vegetable fats, emulsifiers, milk solids (milk such as whole milk powder, skim milk powder or cheese powder) Product powder) and sugars such as sugar.

The moisture content of the chocolate for bakery products is less than 3% by weight indicates the moisture content of the chocolate for bakery products before baking. When the water content exceeds 3% by weight, there is a problem that flavor deterioration and burnt odor are likely to occur due to heating. In addition, since the shelf life is inferior to chocolate that does not contain water, there is a need for distribution and storage at low temperatures, and there is a problem that workability deteriorates in transportation and delivery destinations.

The chocolate for bakery products of the present invention can be produced by a conventional method for producing general chocolates. In other words, cacao mass, fats and oils, cocoa powder, saccharides, milk powder, etc. are appropriately selected and mixed to prepare a dough, the solids are refined to an appropriate particle size with a refiner, kneaded and added with fragrance etc. And chocolate can be obtained. The obtained chocolates usually have plasticity at an appropriate temperature and can be easily molded. The shape and molding method are not particularly limited, but in terms of obtaining good workability when combined with dough for bakery products, a plate-like shape obtained by casting chocolate into a mold and die-cut, or a bar shape that has been squeezed and cooled A method of molding into a chip shape or a chunk shape cut into small pieces with a cutter is preferable. A more preferable molding method is a method in which chocolates are poured into a mold and die-cut.

A preferred method for producing a bakery product using the chocolate for bakery products of the present invention is characterized by combining the chocolate with the dough of the bakery product before baking and then baking. More preferably, as a simple method for combining, the molded plate-shaped or bar-shaped chocolates are placed on the dough of the bakery product and then wrapped in the dough, or the chip-shaped or chunk-shaped chocolates are baked. Examples thereof include a method of kneading into a product dough, a method of embedding, a method of mixing, and a method of placing on the surface.

The firing step is typically firing in an oven, but may be microwave irradiation, infrared heating, or the like. The degree of firing is not particularly limited, but the firing temperature is usually preferably higher than 100 ° C., usually 110 to 250 ° C., in the range of several seconds to several tens of minutes, and more preferably in the range of 150 to 220 ° C. Is suitable.

The chocolate for bakery products of the present invention has an appropriate hardness when used before baking, has good workability before baking, and baked products after baking are bakery products using conventional molded chocolates. It is characterized in that a bakery product containing different, smooth creamy chocolates is obtained.

Hereinafter, examples of the present invention will be shown to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis.

<Method for producing edible fat / oil A>
As edible fat A, purified palm olein having an iodine value of 67 was used.

<Method for producing edible fat / oil B>
A blended oil (iodine value 37) composed of 60 parts by weight of palm oil, 20 parts by weight of a palm oil fractionation high melting point part and 20 parts by weight of palm extremely hardened oil was subjected to random transesterification with sodium methylate to obtain transesterified fats and oils. The transesterified oil / fat was fractionated in two stages of acetone to obtain a low melting point part having an iodine value of 63. The low melting point part of the obtained iodine value 63 was refine | purified in accordance with the conventional method, and edible oil and fat B was obtained.

<Preparation method of chocolate for bakery products and bakery products>
A chocolate was prepared by rolling and conching with the formulation shown in Table 1, Table 5, and Table 7 by a conventional method, and molded into a shape of 2 cm in length, 2 cm in width, and 1 cm in thickness by cut molding. Two pieces of this chocolate were encapsulated in a frozen confectionery bread (made by Shikishima Bread Co., Ltd.), heated for 1 hour at 35 ° C., and then baked in an oven at 200 ° C. and 200 ° C. for 9 minutes. Unless otherwise specified, baking was performed in 9 minutes, and when the baking time was adjusted according to the state of the dough to be blended, the time for extending the baking time was described.

<Evaluation method>
(1) Texture evaluation method The chocolate at the time of 48-hour preservation | save after baking was evaluated for every sample by the following reference | standard.
◎: Very soft 〇: Soft △: Slightly soft
X: Hard (2) Baking resistance The state of chocolate after baking was evaluated.
◯: Not scattered Δ: Slightly scattered ×: Scattered (3) Prevention of graining Chocolate after storage for 48 hours at 20 ° C. was evaluated according to the following criteria.
◯: Graining does not occur Δ: Graining occurs a little ×: Graining occurs (4) Workability The state of the surface after storing chocolate before baking for 24 hours at 20 ° C. was evaluated.
◯ = Not sticky × = Sticky (5) Comprehensive evaluation Comprehensive judgment was made according to the following criteria. An overall rating of 3 or higher was accepted.
5: Very good 4: Good
3: Slightly good 2: Slightly bad 1: Bad

Example 1 to Example 5, Comparative Example 1 and Comparative Example 2 chocolate for bakery products were prepared according to the formulation shown in Table 1. The methyl cellulose in the table was Metroze MCE-100 manufactured by Shin-Etsu Kogyo Co., Ltd., and the starch in the table was Tate & Lyle ゲル Food & Industrial Ingredients, America Inc. Pregelatinized starch (Miragel starch). The evaluation results are summarized in Table 4.

The fat composition in all fats and oils contained in chocolate for bakery products is not only edible fats and oils, but also cocoa butter and cocoa butter components that combine cocoa butter ingredients such as cacao mass and cocoa. Table 2 shows the composition of all fats and oils contained in the chocolate for bakery products, which refers to the oil and fat composition inside.

Example 1 to Example 5, Comparative Example 1, and Comparative Example 2 (S2U, SU2) content in total fats and oils contained in chocolate, and SU2 contained in chocolate, derived from random transesterified oil with respect to 100 parts by weight The amount of SU2 is shown. In addition, as reference data, the cocoa butter component is not included, and (palmitic acid, stearic acid) content in the constituent fatty acids of the edible fat and triglyceride components (S2U, SU2) in the edible fat by HPLC method are shown. 3 shows.
S: saturated fatty acid having 16 to 22 carbon atoms U: unsaturated fatty acid having 16 to 22 carbon atoms SU2: triglyceride in which one molecule of S and two molecules of U are bonded. P: palmitic acid St: stearic acid.

Discussion in Table 4-Example 3 was very soft and crisp.
-Example 5 had a soft texture and no graining.
In Examples 1, 2, and 4, good texture was obtained, baking resistance was good, and workability was good, but graining occurred.
-Comparative example 1 was a hard texture.
-Comparative Example 2 was slightly scattered, slightly sticky and poor in workability, and graining occurred.

(Example 6)
A chocolate for bakery products was prepared with the formulation shown in Table 5 containing 0.2 parts by weight of methylcellulose as dietary fiber.

(Example 7)
Chocolate for bakery products was prepared by blending 2.0 parts by weight of KC Flock W-100G manufactured by Nippon Paper Chemical Co., Ltd., which is powdered cellulose as dietary fiber.

(Example 8)
The chocolate for bakery products was produced by the composition shown in Table 5 without using dietary fiber.

Example 9
A chocolate for bakery products was prepared with the formulation shown in Table 5 containing 2.0 parts by weight of Fuji FFSC manufactured by Fuji Nippon Seika Co., Ltd., which is inulin as dietary fiber.

The evaluation results of Example 6 to Example 9 are summarized in Table 6. In addition, evaluation of the food texture in Table 6 performed relative evaluation compared with Example 3 from which the cream-like food texture was obtained and favorable food texture was obtained. Evaluation criteria in Table 6 are ◎: creamy texture equivalent to that in Example 3. ○: A creamy texture is obtained, but the texture is slightly inferior to that of Example 3. Δ: A creamy texture is obtained, but the texture is inferior to that of Example 3 and Example 6.

Discussion in Table 6 / Example 6 and Example 9 had a slightly soft texture.
-Example 7 was very soft and crumbly like Example 3.
In Example 8, a slightly soft texture was obtained, but the texture was inferior to that of Example 6.

(Example 10)
As an emulsifier, 0.5 parts by weight of HLB = 1 Ryoto sugar ester POS135 (manufactured by Mitsubishi Chemical Foods Co., Ltd.), which is a sucrose fatty acid ester, is used, and a chocolate for bakery products is prepared according to the formulation shown in Table 7. Compared to Example 3. The evaluation results are summarized in Table 8.

(Example 11)
Using 0.5 parts by weight of DK ester FA10E (produced by Daiichi Kogyo Seiyaku Co., Ltd.) of HLB1 or lower, which is an acetylated sucrose fatty acid ester, as an emulsifier, a chocolate for bakery products was prepared and formulated with the formulation shown in Table 7 Compared to Example 3. The evaluation results are summarized in Table 8.

Example 12
As an emulsifier, 1.0 part by weight of HLB = 1 Ryoto sugar ester POS135 (manufactured by Mitsubishi Chemical Foods Co., Ltd.), which is a sucrose fatty acid ester, was used, and a chocolate for bakery products was prepared according to the formulation shown in Table 7. Compared to Example 3. The evaluation results are summarized in Table 8.

(Example 13)
As an emulsifier, 1.0 part by weight of DK ester FA10E (made by Daiichi Kogyo Seiyaku Co., Ltd.) of HLB1 or lower which is an acetylated sucrose fatty acid ester is used, and a chocolate for bakery products is prepared and formulated with the formulation shown in Table 7 Compared to Example 3. The evaluation results are summarized in Table 8.

(Example 14)
As an emulsifier, 1.0 part by weight of HLB = 1 Ryoto sugar ester POS135 (manufactured by Mitsubishi Chemical Foods Co., Ltd.) which is a sucrose fatty acid ester, DK ester FA10E of HLB1 or less which is an acetylated sucrose fatty acid ester (Daiichi Kogyo) Using 1.0 part by weight of (manufactured by Pharmaceutical Co., Ltd.), a chocolate for a bakery product was prepared and compared with Example 3 according to the formulation shown in Table 7. The evaluation results are summarized in Table 8.

(Comparative Example 3)
Except not using an emulsifier, the chocolate for bakery products was produced by the mixing | blending of Table 7, and compared with Example 3. FIG. The evaluation results are summarized in Table 8.

Discussion in Table 8-Example 3 was unburned and had a very soft and crumbly texture.
-Examples 10 and 11 were unbaked and had a slightly soft texture.
-Examples 12 and 13 were unbaked and had a soft texture inferior to Example 3.
-In Example 14, a good texture was obtained, and it had baking resistance and good workability, but graining occurred.
-Although the comparative example 3 was unbaked, it was a hard texture.

(Example 15)
Add 70 parts of strong flour, 3 parts of raw yeast, 0.1 part of yeast food, 5 parts of sugar, 10 parts of whole egg, add 30 parts of water, mix using a horizontal mixer for 3 minutes at low speed and 2 minutes at medium speed. Fermentation was carried out for 2 hours and 30 minutes to prepare a medium seed. After adding 20 parts of strong powder, 10 parts of weak powder, 15 parts of sugar, 1 part of salt, 3 parts of skim milk powder, 13 parts of sweetened egg yolk, and 10 parts of water to this medium seed, mixing at low speed for 3 minutes, then at medium speed for 4 minutes, Add 25 parts of commercial margarine for bread kneading (product name: Delisoft, Fuji Oil Co., Ltd.), mix for 3 minutes at low speed, 4 minutes at medium speed, then 1 minute at high speed. I got the dough. Divide into 50 g after 30 minutes of fermentation, take a bench time of 20 minutes, shape into a cupe bread shape, roll in a conventional manner with the composition of Example 3 listed in Table 1, and prepare a chocolate by conching treatment, By cut molding, it was molded into a shape of 2 cm in length, 2 cm in width, and 1 cm in thickness. Two pieces of this chocolate for bakery products are encapsulated in a shaped cupe bread shaped dough, and after 60 minutes tempering at a temperature of 32 ° C. and a humidity of 80%, baking is performed at 210 ° C./200° C. for 10 minutes. And bread was prepared.
Table 9 and Table 10 summarize the bread ingredients.

(Comparative Example 4)
The bakery product which combined the chocolate for bakery products was produced similarly to Example 15 except having used commercially available sweet chocolate (made by Fuji Oil Co., Ltd.) as chocolate for bakery products.

(Evaluation of bakery products after baking)
In Example 15, the texture was very soft and crumbly.
-Comparative example 4 was a hard texture.

Discussion of FIG. 1 and FIG. 2 After the baked bakery product was stored at 20 ° C. for 48 hours, the cross-sectional structures of chocolate taken out from the bakery product were compared.
The cross-sectional structure of Example 15 (FIG. 1) was very soft, smooth, and crumbly compared to the cross-sectional structure of Comparative Example 4 (FIG. 2).

According to the present invention, there is provided a chocolate for bakery products, which has a suitable hardness when combined with a bakery product before baking, and from which a bakery product containing smooth creamy chocolate can be obtained after baking. it can.

Claims

The content of SU2 in the total fats and oils contained in the chocolate for bakery products is 10% to 33% by weight, and the starch is 0.5 to 15.0 parts by weight with respect to 100 parts by weight of the chocolate for bakery products. And 0.1 to 3.0 parts by weight of an emulsifier having an HLB of 3.0 or less, and the moisture content before baking is less than 3% by weight.
S: saturated fatty acid having 16 to 22 carbon atoms U: unsaturated fatty acid having 16 to 22 carbon atoms SU2: triglyceride in which one molecule of S and two molecules of U are bonded
2. Chocolate for bakery products according to claim 1, comprising 0.1 to 5.0 parts by weight of dietary fiber.
The chocolate for bakery products according to claim 1 or 2, containing 5 parts by weight or more of SU2 derived from random transesterified oil with respect to 100 parts by weight of SU2 contained in chocolate for bakery products.
The chocolate for bakery products according to any one of claims 1 to 3, wherein the cocoa component is contained in an amount of 7.0 parts by weight or more with respect to 100 parts by weight of the chocolate for bakery products.
The chocolate for bakery products according to claim 1, wherein the emulsifier having an HLB of 3.0 or less is a sucrose fatty acid ester and / or an acetylated sucrose fatty acid ester.
The chocolate for bakery products according to claim 3, comprising 10 to 30 parts by weight of SU2 derived from random transesterified oil with respect to 100 parts by weight of SU2 contained in the chocolate for bakery products.
A bakery product that combines the chocolates for a bakery product according to any one of claims 1 to 6.
A bakery product chocolate according to any one of claims 1 to 6, wherein the chocolate for bakery product is molded, and the molded chocolate is combined with the dough of the bakery product and then baked. Manufacturing method.
ベー A bakery product having a creamy chocolate texture obtained by the production method according to claim 8.
A bakery product that is a bread or a cake and contains a creamy chocolate cholate obtained by the production method according to claim 8.