Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/31—Filled, to be filled or stuffed products filled before baking
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

• Patent Document 1 Foods with fats and oils as a continuous phase, such as chocolate, are widely used as luxury goods due to their rich flavor and wide variety of tastes. They are sometimes used in combination with foods other than chocolate. In particular, by incorporating or scattering fats and oils in baked goods, baked goods can be given a chocolate-like flavor.
• Patent Document 1 describes a granular oil and fat composition having heat-resistant shape retention.
• Patent Document 2 describes chocolates for bakery products that have a moderate hardness when combined with dough before baking and have a smooth, creamy chocolate texture after baking. However, both of these products either maintain their shape after heating and baking, or have an oil-based, creamy chocolate texture, and there is no suggestion of obtaining a new texture. The inventors knew whether it would be possible to provide a new bakery product using a chocolate material that exhibits a new texture different from that of conventional chocolate. Therefore, an object of the present invention is to provide a chocolate for heating that exhibits a new texture after heating, and to provide a composite food product using the chocolate for heating and bakery dough.
• chocolate refers to chocolates, and generally refers to foods in which fats and oils form a continuous phase.
• the chocolates referred to in the present invention are not limited to "pure chocolate,” “chocolate,” “semi-chocolate,” and “chocolate-based foods” as defined by the National Chocolate Industry Fair Trade Council, but also include fat-and-oil processed foods that contain fats and oils as an essential ingredient and use cocoa mass, whole milk powder, dried fruit juice powder, dried vegetable powder, sugars, starch hydrolysates, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, it can also be used as a general term to refer to foods in which edible materials are dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.
• the term "heatable chocolate” refers to chocolate that is to be eaten after being heated. Heating in the present invention can be exemplified by direct baking in an oven or high-frequency heating.
• the heating chocolate of the present invention is combined with bakery dough and baked.
• the method of combining with bakery dough is not particularly limited, and examples thereof include incorporating the chocolate into the bakery dough, dispersing the chocolate, placing it on top of the bakery dough, kneading it, applying it, injecting it, and enveloping it.
• Particularly preferred embodiments include incorporating the chocolate into the bakery dough or dispersing it.
• Bakery dough refers to bread dough or baked confectionery dough, which are food doughs made from flour and baked in an oven or the like, and are not particularly limited.
• Examples of bread dough include Danish pastry dough, croissant dough, steamed bread dough, donut dough, scone dough, and pie dough
• examples of baked confectionery dough include cookie dough, biscuit dough, cracker dough, tart dough, sable dough, muffin dough, pound cake dough, and financier dough.
• the heating chocolate of the present invention When the heating chocolate of the present invention is incorporated into bakery dough and baked, a solid material having a layer with a viscous, gel-like texture similar to molasses can be scattered throughout the baked food after baking.
• molasses or gel-like foods When commonly known molasses or gel-like foods are incorporated into bakery dough and baked, they tend to soak into the dough during baking, making it difficult to scatter them.
• the heating chocolate of the present invention partially transforms into a gel-like solid material during baking, allowing the solid material with the gel-like layer to remain without soaking into the dough.
• This solid material with a gel-like layer has properties different from those of chocolate chips in conventional composite foods such as chocolate chip cookies.
• Powdered ingredients such as sugar and other sugars were mixed in a mixer together with a portion of melted vegetable oil according to the formulations in Table 1.
• the mixed dough was pulverized in a roll refiner, and then the remaining vegetable oil, lecithin, emulsifier, and flavoring were added and mixed to prepare each chocolate.
• the obtained chocolates were tempered, shaped into diced pieces of 10 mm x 10 mm x 10 mm, and aged at 20°C for one week.
• the rolls containing the chocolates were cut and the properties of the chocolates inside were evaluated according to the following criteria.
• the chocolate baked together with the bread dough was evaluated by a panel of five experts in the field of chocolate, who performed a sensory evaluation.
• each chocolate was prepared in the same manner as in Study 1, except that the type of starch hydrolyzate was changed or replaced with other ingredients.
• the obtained chocolates were tempered, shaped into diced pieces of 10 mm x 10 mm x 10 mm, and aged at 20°C for one week.
• the following new raw materials were used in the study.
• Soybean flour Commercially available whole soybeans were used as raw materials. The soybeans were dehulled and de-hypocotyled to form halved soybeans, which were then heated with steam, dried, and then crushed into powder.
• each chocolate was prepared in the same manner as in Study 1, except for changing the amount of starch hydrolysate.
• the obtained chocolates were tempered, shaped into diced pieces of 10 mm x 10 mm x 10 mm, and aged at 20°C for one week.
• the resulting diced chocolates were used in a bread baking test in the same manner as in Study 1, and the quality was similarly evaluated. The results are shown in Table 7.
• Table 12 shows that the gel layer ratio differs between the examples using starch hydrolysates and the comparative examples using inulin and starch, and that a viscous, good texture was obtained in the examples.
• Table 13 shows that the examples containing 5% or more by mass of starch hydrolysates had a high gel layer ratio and a viscous, good texture was obtained.
• a reduction in chocolate was confirmed, but a viscous gel layer like that of example 5 was not obtained, and the mass of the gel layer could not be measured.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Confectionery (AREA)

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Applications Claiming Priority (2)

Publications (1)

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Citations (8)

• 2025
  • 2025-03-04 WO PCT/JP2025/007588 patent/WO2025204552A1/ja active Pending
  • 2025-03-04 JP JP2026509982A patent/JPWO2025204552A1/ja active Pending

Patent Citations (8)

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