WO2019077648A1 - Baked chocolate confectionery and method for manufacturing baked chocolate confectionery - Google Patents
Baked chocolate confectionery and method for manufacturing baked chocolate confectionery Download PDFInfo
- Publication number
- WO2019077648A1 WO2019077648A1 PCT/JP2017/037364 JP2017037364W WO2019077648A1 WO 2019077648 A1 WO2019077648 A1 WO 2019077648A1 JP 2017037364 W JP2017037364 W JP 2017037364W WO 2019077648 A1 WO2019077648 A1 WO 2019077648A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chocolate
- baked
- baking
- citric acid
- acid monoglyceride
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
Definitions
- the present invention relates to a baked chocolate confectionery obtained by forming a chocolate dough into a predetermined shape and baking it.
- the baked chocolate confectionery is characterized in that at least the surface is hardened so that it can be eaten without staining the fingers, and a unique flavor is also imparted by baking.
- Patent Document 1 discloses a baking-resistant temperature chocolate characterized by blending 0.1 to 0.7 wt% of sucrose fatty acid ester of HLB 10 or more, according to the chocolate It is described that even at a baking temperature of 150 to 200 ° C., it does not cause deformation, oil bleeding or hardening, and can maintain the original smoothness of chocolate.
- glycerin mono with an organic acid monoglyceride of 0.01 to 0.5 wt% and / or a fatty acid content of 20 or more carbon atoms is 30% or more
- An oil-in-water type emulsified chocolate processed food characterized in that it contains 0.01 to 0.5% by weight of fatty acid ester is disclosed, and oil-in-water type oil such as ganaches which is obtained by mixing chocolate material and milk material
- oil-in-water type oil such as ganaches which is obtained by mixing chocolate material and milk material
- processed food products of emulsified chocolate by using a specific emulsifier, it acts synergistically with the protein derived from the raw material and the emulsifying interface is adjusted, so it has good mouth melting, is rich in whipping properties, and is excellent due to emulsifying destruction or separation It is described that a product which does not cause deterioration in quality can be obtained.
- the emulsified state is further stabilized by adding an organic acid monoglyceride, and chocolate having a large amount of milk protein components such as milk chocolate material and white chocolate material. It is described as being particularly effective because it is presumed that when the dough is used, the emulsified state is less likely to be broken even if the protein is denatured (paragraph 0034 of cited reference 3). Then, it is described that the chocolate dough is covered with cookie dough or the like and baked.
- an object of the present invention is to provide a method for suppressing oil stains during baking of chocolate.
- a baked chocolate confection comprising a citric acid monoglyceride in a baked chocolate confection that is molded into a predetermined shape and at least the surface is heat-denatured. It is provided.
- the baked chocolate confectionery of the present invention preferably contains 0.01 to 3% by mass of the citric acid monoglyceride.
- a second aspect of the present invention is to provide a method for producing a baked chocolate confection comprising the steps of: adding citric acid monoglyceride to a chocolate dough, molding it into a predetermined shape, and baking it.
- the method for producing a baked chocolate confection according to the present invention it is preferable to contain 0.01 to 3% by mass of the citric acid monoglyceride.
- a third of the present invention is to provide use of citric acid monoglyceride for preventing oil stain at the time of baking of chocolate.
- a specific emulsifying agent can be used to suppress oil stain at the time of baking of chocolate.
- “chocolate” is not limited by regulations or regulations, and means any processed oil-and-fat processed food using cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat and the like.
- pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate and the like can be mentioned, and it also includes white chocolate without cacao mass and cocoa powder.
- Chocolate can be produced using cocoa mass and / or cocoa, saccharides, milk powder, emulsifiers, cocoa butter and / or oils, flavors, coloring agents and the like as raw materials according to a conventional method for producing chocolate. That is, after mixing and refining a raw material according to a conventional method, it can manufacture by performing conching. In addition, after the conching step, so-called whip processing may be performed so as to be vigorously stirred while being heated, cooled, pressurized, and depressurized, and air bubbles may be contained. Stirring can be performed, for example, using a mixer, an air-containing mixer, or the like.
- sugar is preferably used as sugar.
- other saccharides such as trehalose and maltose or sugar alcohol may be blended.
- reducing sugar such as lactose.
- a raw material of chocolate for example, whole milk powder, skimmed milk powder, etc. can be used as milk powder.
- whole milk powder skimmed milk powder, etc.
- non-tempering type such as coconut oil, palm oil, hard butter using palm kernel oil as raw material, trans hard butter using elaidic acid as constituent fatty acid And oils of tempering type such as cocoa butter
- a plurality of fats and oils may be used in combination.
- chocolate is, for example, crushed nuts, fruit juice powder, freeze-dried fruit chips, coffee chips, caramel, green tea, cocoa nibs, expanded snack foods, biscuit chips, to the extent that the effects of the present invention are not impaired.
- Ingredients such as candy chips, chocolate chips, dried fruits and marshmallows may be contained.
- the chocolate confectionery of the present invention is obtained by molding the above-mentioned chocolate as a dough into a predetermined shape and baking it.
- the means for molding is not particularly limited.
- molding for molding into a mold (mold) extrusion for extrusion from a die of an extruder into a predetermined shape and cutting, chocolate material is dropped directly on a steel belt and solidified Methods such as steel belt forming can be mentioned.
- the shape may be arbitrary, for example, it is preferable to set the minimum diameter or the short side length of the dough after molding to be 0.5 to 5.0 cm, and to be 1.0 to 2.5 cm. It is more preferable to If the size is less than the above range, molding tends to be difficult, which may be undesirable. In addition, when the size exceeds the above range, the shape-retaining property tends to decrease due to its own weight, which may be undesirable.
- the minimum diameter or short side length of the dough after molding is preferably 0.5 cm or more, and 1.0 cm or more. It is more preferable to
- baking there is no restriction
- an oven is preferably used.
- the firing temperature is preferably 180 to 300 ° C. for 1 to 10 minutes, and more preferably 200 to 270 ° C. for 1 to 10 minutes.
- forced cooling may be performed by, for example, free cooling or air blowing.
- citric acid monoglyceride it is necessary to contain citric acid monoglyceride.
- oil stain is not different from the meaning generally understood by the consumer and those skilled in the art, and specifically, the oil floats on the surface of the baked chocolate and becomes whitish to deteriorate the appearance.
- the content of citric acid monoglyceride is preferably 0.01 to 3% by mass, more preferably 0.1 to 1.5% by mass, in the baked chocolate confectionery. If it is less than the above range, there is a tendency that the effect of suppressing the oil stain at the time of baking of the chocolate can not be exhibited, which may be undesirable. In addition, if the above range is exceeded, the taste tends to be impaired, which may be undesirable.
- citric acid monoglyceride in the baked chocolate confectionery, but from the viewpoint of production efficiency, it is preferable to contain it in the dough before baking.
- citric acid monoglyceride may be used as a part of the raw material of chocolate, and may be added to it after preparing predetermined chocolate.
- content of the citric-acid monoglyceride in the part within 1 mm from the outermost surface where the baking is given at least of the chocolate dough before baking is said It is preferable that it is a range.
- the present invention provides a baked chocolate confection in which oil stain at the time of baking of chocolate is suppressed. Moreover, the manufacturing method of the baking chocolate confectionery in which the oil stain at the time of baking of chocolate was suppressed is provided. Further, it provides the use of citric acid monoglyceride for preventing oil stains during baking of chocolate. It goes without saying that the configurations known in the art may be combined as long as the effects of the present invention are not adversely affected.
- the degree of oil stain was evaluated for the obtained baked chocolate confectionery in comparison with the molded shape before baking.
- the results are shown in Table 1.
- “A” indicates that oil stains are sufficiently suppressed
- “B” indicates that oil stains are suppressed
- “C” indicates that oil stains are slightly generated
- “D” represents that oil stains were significantly generated.
- Test Example 2 The baked chocolate confectionery was manufactured by the mixing
- the citric acid monoglyceride exhibited the effect of suppressing the oil stain at the time of baking of the chocolate in the range of 0.01 to 3 parts by mass as the blending amount with respect to 100 parts by mass of the chocolate dough.
Abstract
Provided is a method for inhibiting the formation of oily stains in baking a chocolate, said stains being caused by the migration of oily components onto the surface of the baked chocolate and whitening the surface to thereby deteriorate the appearance thereof. In a baked chocolate confectionery which is formed into a definite shape and thermally denatured at least on the surface, a citric acid monoglyceride is contained. A citric acid monoglyceride is added to a chocolate dough and then the dough is formed into a definite shape and baked to thereby manufacture a baked chocolate confectionery. Also, a citric acid monoglyceride is used for inhibiting the formation of oily stains when baking a chocolate.
Description
本発明は、チョコレート生地を所定形状に成形し、焼成して得られる焼成チョコレート菓子に関する。
The present invention relates to a baked chocolate confectionery obtained by forming a chocolate dough into a predetermined shape and baking it.
焼成チョコレート菓子は、少なくとも表面が硬化しているため、手指を汚さずに食べることができ、焼成による独特の風味も付与されているという特徴がある。
The baked chocolate confectionery is characterized in that at least the surface is hardened so that it can be eaten without staining the fingers, and a unique flavor is also imparted by baking.
チョコレートの焼成に関して、例えば下記特許文献１には、ＨＬＢ１０以上の蔗糖脂肪酸エステルを０．１～０．７重量％配合することを特徴とする耐焼成温度チョコレートが開示され、当該チョコレートによれば、焼成温度１５０～２００℃においても形崩れ、油滲み、硬化を生ぜず、チョコレート本来の滑らかさを保持できると記載されている。
With respect to baking of chocolate, for example, Patent Document 1 below discloses a baking-resistant temperature chocolate characterized by blending 0.1 to 0.7 wt% of sucrose fatty acid ester of HLB 10 or more, according to the chocolate It is described that even at a baking temperature of 150 to 200 ° C., it does not cause deformation, oil bleeding or hardening, and can maintain the original smoothness of chocolate.
一方、チョコレートに使用される乳化剤に関して、例えば下記特許文献２には、有機酸モノグリセリドを０．０１～０．５重量％及び／又は炭素数２０以上の脂肪酸含有量が３０％以上であるグリセリンモノ脂肪酸エステルを０．０１～０．５重量％含有してなることを特徴とする水中油型乳化チョコレート加工食品が開示され、チョコレート類原料と乳原料が混合されてなるガナッシュ類等の水中油型乳化チョコレート加工食品において、特定の乳化剤を用いることにより、原料に由来する蛋白質と相乗的に作用しあい乳化界面が調整されて、口溶けが良くコクがあり、ホイップ性にも優れ、乳化破壊や分離による品質の劣化を起こすことがない製品が得られると記載されている。
On the other hand, with regard to an emulsifier used for chocolate, for example, in Patent Document 2 below, glycerin mono with an organic acid monoglyceride of 0.01 to 0.5 wt% and / or a fatty acid content of 20 or more carbon atoms is 30% or more An oil-in-water type emulsified chocolate processed food characterized in that it contains 0.01 to 0.5% by weight of fatty acid ester is disclosed, and oil-in-water type oil such as ganaches which is obtained by mixing chocolate material and milk material In processed food products of emulsified chocolate, by using a specific emulsifier, it acts synergistically with the protein derived from the raw material and the emulsifying interface is adjusted, so it has good mouth melting, is rich in whipping properties, and is excellent due to emulsifying destruction or separation It is described that a product which does not cause deterioration in quality can be obtained.
また、下記特許文献３には、焼菓子センター用含水チョコレート生地において、有機酸モノグリセリドを添加することで乳化状態がより安定化し、ミルクチョコレート生地やホワイトチョコレート生地などのような乳蛋白成分の多いチョコレート生地を使用した場合、蛋白が変性しても乳化状態が壊れにくくなると推測されるので、特に効果的であると記載されている（引用文献３の段落００３４）。そして、当該チョコレート生地をクッキー生地等で包餡して焼成することが記載されている。
In addition, according to Patent Document 3 below, in the water-containing chocolate material for baked confectionery center, the emulsified state is further stabilized by adding an organic acid monoglyceride, and chocolate having a large amount of milk protein components such as milk chocolate material and white chocolate material. It is described as being particularly effective because it is presumed that when the dough is used, the emulsified state is less likely to be broken even if the protein is denatured (paragraph 0034 of cited reference 3). Then, it is described that the chocolate dough is covered with cookie dough or the like and baked.
しかしながら、本発明者らの研究によれば、チョコレートを焼成すると表面に油分が浮いて白っぽくなり外観が悪くなるという問題があり、上記特許文献１では、そのような焼成時の油染みを抑制する効果に乏しかった。また、上記特許文献２には、その水中油型乳化チョコレート加工食品を焼成することは記載されておらず、上記特許文献３では、クッキー生地等で包餡して焼成することが記載されているにすぎず、いずれも焼成したチョコレートの表面に油分が浮いて白っぽくなり外観が悪くなるという焼成時の油染みの問題を解決しようとするものではなかった。
However, according to the study of the present inventors, there is a problem that when the chocolate is fired, the oil floats on the surface and becomes whitish and the appearance is deteriorated, and in the above-mentioned Patent Document 1, the effect of suppressing such oil stain at the time of firing It was scarce. Moreover, baking the oil-in-water-type emulsified chocolate processed food is not described in the said patent document 2, and in the said patent document 3, covering and baking with cookie dough etc. is described in the said patent document 3 However, it has not been attempted to solve the problem of oil stain at the time of firing in which oil floats on the surface of the baked chocolate and becomes whitish and the appearance becomes worse.
よって、本発明の目的は、チョコレートの焼成時の油染みを抑制する方法を提供することにある。
Therefore, an object of the present invention is to provide a method for suppressing oil stains during baking of chocolate.
上記目的を達成するため、本発明の第１は、所定形状に成形されていて、少なくとも表面が加熱変性している焼成チョコレート菓子において、クエン酸モノグリセリドを含有することを特徴とする焼成チョコレート菓子を提供するものである。
In order to achieve the above object, according to a first aspect of the present invention, there is provided a baked chocolate confection comprising a citric acid monoglyceride in a baked chocolate confection that is molded into a predetermined shape and at least the surface is heat-denatured. It is provided.
本発明の焼成チョコレート菓子においては、前記クエン酸モノグリセリドを０．０１～３質量％含有することが好ましい。
The baked chocolate confectionery of the present invention preferably contains 0.01 to 3% by mass of the citric acid monoglyceride.
また、本発明の第２は、チョコレート生地にクエン酸モノグリセリドを含有させ、所定形状に成形し、焼成することを特徴とする焼成チョコレート菓子の製造方法を提供するものである。
A second aspect of the present invention is to provide a method for producing a baked chocolate confection comprising the steps of: adding citric acid monoglyceride to a chocolate dough, molding it into a predetermined shape, and baking it.
本発明の焼成チョコレート菓子の製造方法においては、前記クエン酸モノグリセリドを０．０１～３質量％含有させることが好ましい。
In the method for producing a baked chocolate confection according to the present invention, it is preferable to contain 0.01 to 3% by mass of the citric acid monoglyceride.
一方、本発明の第３は、チョコレートの焼成時の油染み防止のためのクエン酸モノグリセリドの使用を提供するものである。
On the other hand, a third of the present invention is to provide use of citric acid monoglyceride for preventing oil stain at the time of baking of chocolate.
本発明によれば、特定の乳化剤を用いてチョコレートの焼成時の油染みを抑制することができる。
According to the present invention, a specific emulsifying agent can be used to suppress oil stain at the time of baking of chocolate.
本明細書において「チョコレート」は、規約や法規上の規定によって限定されるものではなく、カカオマス、ココア、ココアバター、ココアバター代用脂等を使用した油脂加工食品全般を意味するものとする。例えば、純チョコレート、チョコレート、準チョコレート、純ミルクチョコレート、ミルクチョコレート、準ミルクチョコレートなどが挙げられ、カカオマスやココアパウダーを含まないホワイトチョコレートも包含するものである。
In the present specification, "chocolate" is not limited by regulations or regulations, and means any processed oil-and-fat processed food using cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat and the like. For example, pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate and the like can be mentioned, and it also includes white chocolate without cacao mass and cocoa powder.
チョコレートは、通常のチョコレートの製造方法に従って、カカオマス及び／又はココア、糖類、粉乳、乳化剤、ココアバター及び／又は油脂類、香料、着色料等を原料として、製造することができる。すなわち、常法に従って原料をミキシングし、リファイニングを行った後、コンチングを行うことで製造することができる。また、必要に応じて、コンチング工程後、加熱、冷却、加圧、減圧しながら激しく撹拌する、いわゆるホイップ処理を施して、気泡を含有させてもよい。撹拌は、例えば、ミキサー、含気ミキサー装置等を用いて行うことができる。
Chocolate can be produced using cocoa mass and / or cocoa, saccharides, milk powder, emulsifiers, cocoa butter and / or oils, flavors, coloring agents and the like as raw materials according to a conventional method for producing chocolate. That is, after mixing and refining a raw material according to a conventional method, it can manufacture by performing conching. In addition, after the conching step, so-called whip processing may be performed so as to be vigorously stirred while being heated, cooled, pressurized, and depressurized, and air bubbles may be contained. Stirring can be performed, for example, using a mixer, an air-containing mixer, or the like.
チョコレートの原料として、例えば糖類としては、砂糖が好ましく用いられる。必要に応じてトレハロース、マルトースなどの他の糖類や糖アルコールなどを配合してもよい。ここで、チョコレート本来の軟らかく滑らかな食感を得るためには、乳糖などの還元糖を含有しないことが好ましい。
As a raw material of chocolate, for example, sugar is preferably used as sugar. If necessary, other saccharides such as trehalose and maltose or sugar alcohol may be blended. Here, in order to obtain the soft and smooth texture inherent in chocolate, it is preferable not to contain reducing sugar such as lactose.
チョコレートの原料として、例えば粉乳としては、全脂粉乳、脱脂粉乳等を用いることができる。ここで、チョコレート本来の軟らかく滑らかな食感を得るためには、乳蛋白の含有量をできるだけ少なくすることが好ましい。
As a raw material of chocolate, for example, whole milk powder, skimmed milk powder, etc. can be used as milk powder. Here, in order to obtain the soft and smooth texture inherent in chocolate, it is preferable to reduce the content of milk protein as much as possible.
チョコレートの原料として、例えばココアバター及び／又はココアバター代用脂としては、ヤシ油、パーム油、パーム核油を原料としたハードバター、エライジン酸を構成脂肪酸とするトランス型ハードバター等のノンテンパリング型の油脂、ココアバター等のテンパリング型の油脂を用いることができる。複数の油脂を併用してもよい。
As a raw material of chocolate, for example, as cocoa butter and / or cocoa butter substitute fat, non-tempering type such as coconut oil, palm oil, hard butter using palm kernel oil as raw material, trans hard butter using elaidic acid as constituent fatty acid And oils of tempering type such as cocoa butter can be used. A plurality of fats and oils may be used in combination.
なお、チョコレートには、本発明が奏する作用効果を損なわない範囲で、例えばナッツ類の粉砕物、果汁パウダー、果物凍結乾燥チップ、コーヒーチップ、キャラメル、抹茶、カカオニブ、膨化型スナック食品、ビスケットチップ、キャンディーチップ、チョコレートチップ、ドライフルーツ、マシュマロなどの具材を含有させてもよい。
In addition, chocolate is, for example, crushed nuts, fruit juice powder, freeze-dried fruit chips, coffee chips, caramel, green tea, cocoa nibs, expanded snack foods, biscuit chips, to the extent that the effects of the present invention are not impaired. Ingredients such as candy chips, chocolate chips, dried fruits and marshmallows may be contained.
本発明のチョコレート菓子は、上記チョコレートを生地として用いてそれを所定形状に成形し、焼成することにより得られる。
The chocolate confectionery of the present invention is obtained by molding the above-mentioned chocolate as a dough into a predetermined shape and baking it.
成形の手段に特に制限はなく、例えばモールド（型）に入れて成形するモールド成形、押出機のダイから所定形状に押出して切断する押出成形、スチールベルト上等にチョコレート生地を直接落として固化させるスチールベルト成形等の方法が挙げられる。また、形状も任意でよいが、例えば成形後の生地の最小径あるいは短辺の長さが０．５～５．０ｃｍとなるようにすることが好ましく、１．０～２．５ｃｍとなるようにすることがより好ましい。大きさが上記範囲未満であると成形し難くなる傾向あり、望ましくない場合がある。また、大きさが上記範囲を超えると自重による保形性の低下を免れない傾向があり、望ましくない場合がある。また、焼成後の内部を軟らかく滑らかな食感に維持するためには、成形後の生地の最小径あるいは短辺の長さを０．５ｃｍ以上とすることが好ましく、１．０ｃｍ以上となるようにすることがより好ましい。
The means for molding is not particularly limited. For example, molding for molding into a mold (mold), extrusion for extrusion from a die of an extruder into a predetermined shape and cutting, chocolate material is dropped directly on a steel belt and solidified Methods such as steel belt forming can be mentioned. In addition, although the shape may be arbitrary, for example, it is preferable to set the minimum diameter or the short side length of the dough after molding to be 0.5 to 5.0 cm, and to be 1.0 to 2.5 cm. It is more preferable to If the size is less than the above range, molding tends to be difficult, which may be undesirable. In addition, when the size exceeds the above range, the shape-retaining property tends to decrease due to its own weight, which may be undesirable. Also, in order to maintain the soft and smooth texture after baking, the minimum diameter or short side length of the dough after molding is preferably 0.5 cm or more, and 1.0 cm or more. It is more preferable to
焼成の手段に特に制限はなく、例えばオーブン、ガスバーナー、電子レンジ又は電気ヒーター（トースター）等を用いて行うことができる。特にオーブンが好ましく用いられる。焼成温度は、１８０～３００℃で１～１０分間行うことが好ましく、２００～２７０℃で１～１０分間行うことが更に好ましい。焼成後には、放冷又は送風等によって、強制的な冷却を行なってもよい。このような条件で焼成することにより、少なくとも表面が加熱変性していて、適度な硬さの食感を有する焼成チョコレート菓子を得ることができる。また、内部はしっとりとした滑らかな口溶けを有し、チョコレートの風味がより良好に維持された焼成チョコレート菓子を得ることができる。
There is no restriction | limiting in particular in the means of baking, For example, it can carry out using oven, a gas burner, a microwave oven, or an electric heater (toaster) etc. In particular, an oven is preferably used. The firing temperature is preferably 180 to 300 ° C. for 1 to 10 minutes, and more preferably 200 to 270 ° C. for 1 to 10 minutes. After firing, forced cooling may be performed by, for example, free cooling or air blowing. By baking under such conditions, it is possible to obtain a baked chocolate confection that has at least a surface heat-denatured and has a texture of appropriate hardness. In addition, it is possible to obtain a baked chocolate confectionery in which the inside has a moist and smooth mouth melt and the chocolate flavor is better maintained.
ただし、本発明においては、クエン酸モノグリセリドを含有させる必要がある。これにより、後述するように、チョコレートの焼成時の油染みを抑制することができる。ここで、「油染み」とは、一般に消費者や当業者に理解される用語の意味と異なるところはなく、具体的には、焼成したチョコレートの表面に油分が浮いて白っぽくなり外観が悪くなることを意味している。クエン酸モノグリセリドの配合量としては、焼成チョコレート菓子中に０．０１～３質量％含有することが好ましく、０．１～１．５質量％含有することがより好ましい。上記範囲未満であるとチョコレートの焼成時の油染みを抑制する効果を奏し得ない傾向があり、望ましくない場合がある。また、上記範囲を超えると風味を損ねる傾向があり、望ましくない場合がある。
However, in the present invention, it is necessary to contain citric acid monoglyceride. Thereby, the oil stain at the time of baking of chocolate can be suppressed so that it may mention later. Here, "oil stain" is not different from the meaning generally understood by the consumer and those skilled in the art, and specifically, the oil floats on the surface of the baked chocolate and becomes whitish to deteriorate the appearance. Means. The content of citric acid monoglyceride is preferably 0.01 to 3% by mass, more preferably 0.1 to 1.5% by mass, in the baked chocolate confectionery. If it is less than the above range, there is a tendency that the effect of suppressing the oil stain at the time of baking of the chocolate can not be exhibited, which may be undesirable. In addition, if the above range is exceeded, the taste tends to be impaired, which may be undesirable.
焼成チョコレート菓子中にクエン酸モノグリセリドを含有せしめる方法に特に制限はないが、製造効率の観点からは、焼成前の生地に含有せしめることが好ましい。その場合、クエン酸モノグリセリドは、チョコレートの原料の一部として用いてもよく、所定のチョコレートを準備した後にこれに添加するようにしてもよい。なお、上記焼成チョコレート菓子中の好ましい含有量を満たすためには、焼成前の生地中に０．０１～３質量％含有させることが好ましく、０．１～１．５質量％含有させることがより好ましい。また、チョコレートの焼成時の油染みをより効果的に抑制するためには、焼成前のチョコレート生地の、少なくともその焼成が施される最表面から１ｍｍ以内の部分におけるクエン酸モノグリセリドの含有量が、上記範囲であることが好ましい。
There is no particular limitation on the method of containing citric acid monoglyceride in the baked chocolate confectionery, but from the viewpoint of production efficiency, it is preferable to contain it in the dough before baking. In that case, citric acid monoglyceride may be used as a part of the raw material of chocolate, and may be added to it after preparing predetermined chocolate. In addition, in order to satisfy the preferable content in the baked chocolate confectionery, it is preferable to contain 0.01 to 3 mass% in the dough before baking, and to contain 0.1 to 1.5 mass%. preferable. Moreover, in order to suppress the oil stain at the time of baking of a chocolate more effectively, content of the citric-acid monoglyceride in the part within 1 mm from the outermost surface where the baking is given at least of the chocolate dough before baking is said It is preferable that it is a range.
以上に説明したとおり、本発明は、チョコレートの焼成時の油染みが抑制された焼成チョコレート菓子を提供するものである。また、チョコレートの焼成時の油染みが抑制された焼成チョコレート菓子の製造方法を提供するものである。更に、チョコレートの焼成時の油染み防止のためのクエン酸モノグリセリドの使用を提供するものである。なお、本発明の奏する作用効果を害しない範囲で従来公知の構成を組み合わせてもよいことは勿論である。
As described above, the present invention provides a baked chocolate confection in which oil stain at the time of baking of chocolate is suppressed. Moreover, the manufacturing method of the baking chocolate confectionery in which the oil stain at the time of baking of chocolate was suppressed is provided. Further, it provides the use of citric acid monoglyceride for preventing oil stains during baking of chocolate. It goes without saying that the configurations known in the art may be combined as long as the effects of the present invention are not adversely affected.
以下実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明の範囲を限定するものではない。
EXAMPLES The present invention will be specifically described by way of the following examples, but these examples do not limit the scope of the present invention.
＜試験例１＞
砂糖５０質量部、カカオマス１０質量部、全粉乳１５質量部、植物油脂２５質量部を基本配合とし、これに下記表１に示す各種乳化剤０．５質量部を添加して、常法に従い、原料をミキシングし、粒度２５μｍになるようリファイニングを行った後、コンチングを行って、チョコレート生地を調製した。このチョコレート生地をモールド（内径２０ｍｍ四方、深さ１０ｍｍ）に充填し、冷却、固化させた後、モールドから取り出してオーブンに入れ、２００℃で３分間焼成して、焼成チョコレート菓子を製造した。 <Test Example 1>
50 parts by mass of sugar, 10 parts by mass of cacao mass, 15 parts by mass of whole milk powder, 25 parts by mass of vegetable fats and oils are added as a basic composition, 0.5 parts by mass of various emulsifiers shown in Table 1 below are added thereto. The mixture was mixed and refined to a particle size of 25 .mu.m, followed by conching to prepare a chocolate dough. The chocolate material was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then taken out of the mold and placed in an oven and baked at 200 ° C. for 3 minutes to produce a baked chocolate confectionery.
砂糖５０質量部、カカオマス１０質量部、全粉乳１５質量部、植物油脂２５質量部を基本配合とし、これに下記表１に示す各種乳化剤０．５質量部を添加して、常法に従い、原料をミキシングし、粒度２５μｍになるようリファイニングを行った後、コンチングを行って、チョコレート生地を調製した。このチョコレート生地をモールド（内径２０ｍｍ四方、深さ１０ｍｍ）に充填し、冷却、固化させた後、モールドから取り出してオーブンに入れ、２００℃で３分間焼成して、焼成チョコレート菓子を製造した。 <Test Example 1>
50 parts by mass of sugar, 10 parts by mass of cacao mass, 15 parts by mass of whole milk powder, 25 parts by mass of vegetable fats and oils are added as a basic composition, 0.5 parts by mass of various emulsifiers shown in Table 1 below are added thereto. The mixture was mixed and refined to a particle size of 25 .mu.m, followed by conching to prepare a chocolate dough. The chocolate material was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then taken out of the mold and placed in an oven and baked at 200 ° C. for 3 minutes to produce a baked chocolate confectionery.
得られた焼成チョコレート菓子について、焼成前の成形形状と比較して、油染みの程度を評価した。その結果を表１に示す。なお、評価は表中において、「Ａ」が油染みが十分に抑制されていることを、「Ｂ」が油染みが抑制されていることを、「Ｃ」が油染みがやや発生していることを、「Ｄ」が油染みが顕著に発生していることを、それぞれ表した。
The degree of oil stain was evaluated for the obtained baked chocolate confectionery in comparison with the molded shape before baking. The results are shown in Table 1. In the evaluation, in the table, "A" indicates that oil stains are sufficiently suppressed, "B" indicates that oil stains are suppressed, and "C" indicates that oil stains are slightly generated. “D” represents that oil stains were significantly generated.
その結果、表１に示されるように、乳化剤としてクエン酸モノグリセリドを添加した試料１では焼成時の油染みが十分に抑制された一方、他の種類の乳化剤を添加した比較試料１～１１では油染み抑制の効果は得られなかった。よって。チョコレートの焼成時の油染みを抑制する効果はクエン酸モノグリセリドに特徴的な効果であることがわかる。
As a result, as shown in Table 1, in the sample 1 to which citric acid monoglyceride was added as an emulsifier, the oil stain at the time of firing was sufficiently suppressed, while in the comparative samples 1 to 11 to which other types of emulsifier were added The effect of was not obtained. Therefore. It is understood that the effect of suppressing the oil stain at the time of baking of the chocolate is a characteristic effect of citric acid monoglyceride.
＜試験例２＞
クエン酸モノグリセリドの添加量を変えた配合で焼成チョコレート菓子を製造し、試験例１と同様にして、クエン酸モノグリセリドによる油染みの程度を評価した。その結果を表２に示す。 Test Example 2
The baked chocolate confectionery was manufactured by the mixing | blending which changed the addition amount of citric acid monoglyceride, and it carried out similarly to Experiment 1, and evaluated the grade of the oil stain by citric acid monoglyceride. The results are shown in Table 2.
クエン酸モノグリセリドの添加量を変えた配合で焼成チョコレート菓子を製造し、試験例１と同様にして、クエン酸モノグリセリドによる油染みの程度を評価した。その結果を表２に示す。 Test Example 2
The baked chocolate confectionery was manufactured by the mixing | blending which changed the addition amount of citric acid monoglyceride, and it carried out similarly to Experiment 1, and evaluated the grade of the oil stain by citric acid monoglyceride. The results are shown in Table 2.
その結果、表２に示されるように、クエン酸モノグリセリドは、チョコレート生地１００質量部に対する配合量として０．０１～３質量部の範囲で、チョコレートの焼成時の油染みを抑制する効果を奏した。
As a result, as shown in Table 2, the citric acid monoglyceride exhibited the effect of suppressing the oil stain at the time of baking of the chocolate in the range of 0.01 to 3 parts by mass as the blending amount with respect to 100 parts by mass of the chocolate dough.
Claims (5)
- 所定形状に成形されていて、少なくとも表面が加熱変性している焼成チョコレート菓子において、クエン酸モノグリセリドを含有することを特徴とする焼成チョコレート菓子。 The baked chocolate confectionery characterized in that it is formed into a predetermined shape and at least the surface is heat-denatured, and contains citric acid monoglyceride.
- 前記クエン酸モノグリセリドを０．０１～３質量％含有する、請求項１記載の焼成チョコレート菓子。 The baked chocolate confectionery according to claim 1, wherein the citric acid monoglyceride is contained in 0.01 to 3% by mass.
- チョコレート生地にクエン酸モノグリセリドを含有させ、所定形状に成形し、焼成することを特徴とする焼成チョコレート菓子の製造方法。 A method for producing a baked chocolate confection comprising the steps of: adding citric acid monoglyceride to a chocolate material, molding it into a predetermined shape, and baking it.
- 前記クエン酸モノグリセリドを０．０１～３質量％含有させる、請求項３記載の焼成チョコレート菓子の製造方法。 The method for producing a baked chocolate confection according to claim 3, wherein 0.01 to 3% by mass of the citric acid monoglyceride is contained.
- チョコレートの焼成時の油染み防止のためのクエン酸モノグリセリドの使用。 Use of citric acid monoglyceride for preventing oil stains during baking of chocolate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2017/037364 WO2019077648A1 (en) | 2017-10-16 | 2017-10-16 | Baked chocolate confectionery and method for manufacturing baked chocolate confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2017/037364 WO2019077648A1 (en) | 2017-10-16 | 2017-10-16 | Baked chocolate confectionery and method for manufacturing baked chocolate confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2019077648A1 true WO2019077648A1 (en) | 2019-04-25 |
Family
ID=66174358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2017/037364 WO2019077648A1 (en) | 2017-10-16 | 2017-10-16 | Baked chocolate confectionery and method for manufacturing baked chocolate confectionery |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2019077648A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008220177A (en) * | 2007-03-08 | 2008-09-25 | Taiyo Kagaku Co Ltd | Baked confectionery |
| JP2010088374A (en) * | 2008-10-09 | 2010-04-22 | Morinaga & Co Ltd | Hydrated chocolate dough for baked confectionery center, and baked confectionery |
| JP2013226117A (en) * | 2012-03-27 | 2013-11-07 | Kao Corp | Oil and fat component |
| JP2017189141A (en) * | 2016-04-13 | 2017-10-19 | 森永製菓株式会社 | Baked chocolate confectionery and method for producing the same |
-
2017
- 2017-10-16 WO PCT/JP2017/037364 patent/WO2019077648A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008220177A (en) * | 2007-03-08 | 2008-09-25 | Taiyo Kagaku Co Ltd | Baked confectionery |
| JP2010088374A (en) * | 2008-10-09 | 2010-04-22 | Morinaga & Co Ltd | Hydrated chocolate dough for baked confectionery center, and baked confectionery |
| JP2013226117A (en) * | 2012-03-27 | 2013-11-07 | Kao Corp | Oil and fat component |
| JP2017189141A (en) * | 2016-04-13 | 2017-10-19 | 森永製菓株式会社 | Baked chocolate confectionery and method for producing the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4825702B2 (en) | Baked chocolate confectionery and method for producing the baked chocolate confectionery | |
| JP6038552B2 (en) | Baking chocolate confectionery | |
| EP3042568B1 (en) | Chocolate | |
| JP5889984B2 (en) | Transesterified oil and fat and oily food using the transesterified oil and fat | |
| JP5792080B2 (en) | Oil composition for kneading dough | |
| JP3775788B2 (en) | 2-layer chocolate covered confectionery | |
| JP4928981B2 (en) | Baked chocolate confectionery and method for producing the same | |
| JP5600226B1 (en) | Method for producing baked chocolate | |
| TWI599319B (en) | Method for producing aerated chocolate material and method for producing baked chocolate | |
| JP6482397B2 (en) | Oil-based confectionery and method for producing oil-based confectionery | |
| JP6689652B2 (en) | Baking chocolate confectionery and method for producing baked chocolate confectionery | |
| WO2014016257A1 (en) | Confectionery composition | |
| JP2016005436A (en) | Production method of chocolate confectionery | |
| JP5922741B2 (en) | Oil-based confectionery and method for producing oil-based confectionery | |
| JP2016082944A (en) | Oil-and-fat confectionery and method of manufacturing the same | |
| WO2019077648A1 (en) | Baked chocolate confectionery and method for manufacturing baked chocolate confectionery | |
| US20150313253A1 (en) | Process for preparing a confectionery ingredient or product | |
| JP2019017258A (en) | Fat composition for tart | |
| JP6305652B2 (en) | Hard butter, chocolate using the same, and method for producing the same | |
| JP7051313B2 (en) | How to make baked chocolate confectionery and baked chocolate confectionery | |
| TW201605350A (en) | Method for manufacturing baked confectionery | |
| JP2019000021A (en) | Composite oil and fat confectionery | |
| JP2014097022A (en) | Manufacturing method of chocolate composite food product | |
| JP2019170286A (en) | Oil-in-water-type emulsified article for hard baked confectionery, and hard baked confectionery using the same, and manufacturing method therefor | |
| JP2003313582A (en) | Oils and fats composition for suppressing graining |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 17929176 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 17929176 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: JP |