WO2019077648A1 - Confiserie au chocolat cuite et procédé de fabrication de confiserie au chocolat cuite - Google Patents

Confiserie au chocolat cuite et procédé de fabrication de confiserie au chocolat cuite Download PDF

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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
Application number
PCT/JP2017/037364
Other languages
English (en)
Japanese (ja)
Inventor
宏明 大野
永井　誠
Original Assignee
森永製菓株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 森永製菓株式会社 filed Critical 森永製菓株式会社
Priority to PCT/JP2017/037364 priority Critical patent/WO2019077648A1/fr
Publication of WO2019077648A1 publication Critical patent/WO2019077648A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor

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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un procédé d'inhibition de la formation de salissures huileuses dans la cuisson d'un chocolat, lesdites salissures étant causées par la migration de composants huileux sur la surface du chocolat cuit et le blanchiment de la surface de façon à dégrader l'aspect de celui-ci. Dans une confiserie au chocolat cuite qui est formée en une forme définie et thermiquement dénaturée au moins sur la surface, un monoglycéride d'acide citrique est contenu. Un monoglycéride d'acide citrique est ajouté à une pâte de chocolat, puis la pâte est façonnée en une forme définie et cuite de façon à fabriquer une confiserie au chocolat cuite. De plus, un monoglycéride d'acide citrique est utilisé pour inhiber la formation de salissures huileuses lors de la cuisson d'un chocolat.
PCT/JP2017/037364 2017-10-16 2017-10-16 Confiserie au chocolat cuite et procédé de fabrication de confiserie au chocolat cuite WO2019077648A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2017/037364 WO2019077648A1 (fr) 2017-10-16 2017-10-16 Confiserie au chocolat cuite et procédé de fabrication de confiserie au chocolat cuite

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2017/037364 WO2019077648A1 (fr) 2017-10-16 2017-10-16 Confiserie au chocolat cuite et procédé de fabrication de confiserie au chocolat cuite

Publications (1)

Publication Number Publication Date
WO2019077648A1 true WO2019077648A1 (fr) 2019-04-25

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PCT/JP2017/037364 WO2019077648A1 (fr) 2017-10-16 2017-10-16 Confiserie au chocolat cuite et procédé de fabrication de confiserie au chocolat cuite

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008220177A (ja) * 2007-03-08 2008-09-25 Taiyo Kagaku Co Ltd 焼き菓子
JP2010088374A (ja) * 2008-10-09 2010-04-22 Morinaga & Co Ltd 焼菓子センター用含水チョコレート生地及び焼菓子
JP2013226117A (ja) * 2012-03-27 2013-11-07 Kao Corp 油脂組成物
JP2017189141A (ja) * 2016-04-13 2017-10-19 森永製菓株式会社 焼成チョコレート菓子及び焼成チョコレート菓子の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008220177A (ja) * 2007-03-08 2008-09-25 Taiyo Kagaku Co Ltd 焼き菓子
JP2010088374A (ja) * 2008-10-09 2010-04-22 Morinaga & Co Ltd 焼菓子センター用含水チョコレート生地及び焼菓子
JP2013226117A (ja) * 2012-03-27 2013-11-07 Kao Corp 油脂組成物
JP2017189141A (ja) * 2016-04-13 2017-10-19 森永製菓株式会社 焼成チョコレート菓子及び焼成チョコレート菓子の製造方法

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