JP2002354982A - Method for producing hydrous chocolates having baking resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing W/O type hydrous chocolates by which molding can be carried out by cooling and solidifying in the same manner as in usual chocolate and baking residual resistance is excellent even when baked simultaneously with a dough for a baked confectionery. SOLUTION: This method for producing the W/O type hydrous chocolates having baking resistance is characterized by mixing one or more kinds selected from water and an aqueous ingredient with chocolates containing 35-45 wt.% of an oil ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing W / O-type water-containing chocolates that are left unbaked even when baked simultaneously with baked dough.

[0002]

2. Description of the Related Art Conventionally, water-in-oil type water-containing chocolates have been proposed (Japanese Unexamined Patent Publication No. 11-243860). Is sucked into confectionery dough,
Chocolate was scattered and it was difficult to maintain the shape. In addition, oil-in-water type hydrated chocolate (Japanese Patent Application Laid-Open No. 2000-262217) which is resistant to firing has also been proposed, but since the external phase is an aqueous phase, it is cooled and solidified like ordinary chocolate and molded. The product could not be processed. When it can be processed into a molded product, the molded product can be placed on the baked confectionery dough as it is or can be kneaded, so that the operation becomes very simple.

[0003]

DISCLOSURE OF THE INVENTION The present invention can be molded by cooling and solidifying like ordinary chocolate, and has excellent unbaked resistance even when baked simultaneously with baked dough,
An object of the present invention is to provide a method for producing W / O-type water-containing chocolates having a soft and smooth texture.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above points, and as a result, have adjusted the oil content of the chocolates used in the hydrated chocolates and the water content in the hydrated chocolates to obtain water and aqueous components. By mixing one or two or more selected from the group, the inventors have found that the above-mentioned problems can be solved, and have completed the present invention.

That is, the first aspect of the present invention is that the oil content is 35 to 45.
1% selected from water and water based ingredients in weight% chocolate
A method for producing W / O-type hydrated chocolates having firing resistance, characterized by mixing seeds or two or more kinds.
Second, an O / W emulsion containing 15 to 30% by weight of a non-fat milk solid content in a mixture of one or more selected from water and an aqueous component has an oil content of 35 to 45% by weight. %
2. The method for producing W / O-type water-containing chocolates having baking resistance according to claim 1, wherein the chocolates are mixed with the above chocolates.
Third, the water content in the W / O-type hydrated chocolates is 8%.
1 selected from water and aqueous components so as to be ~ 40% by weight
The method for producing a baked-resistant W / O-type water-containing chocolate according to claim 1 or 2, wherein a kind or a mixture of two or more kinds is mixed. Fourth, the chocolates contain a sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin condensed ricinoleate.
4. The method for producing a W / O-type water-containing chocolate having calcination resistance according to any one of the above items. Fifthly, there is provided a method for producing a baked product, which comprises using the W / O-type hydrated chocolate having calcination resistance according to any one of claims 1 to 4.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the components of chocolates may be those used in ordinary chocolates, and include sugars such as sweet chocolate or milk chocolate, cocoa and / or cocoa and sugars such as sugar, and oils and fats. As components, chocolates rolled and conched can be used. As fats and oils, not only cacao butter, soybean oil, cottonseed oil, corn oil,
Various animal and vegetable oils and fats such as 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, fish oil, whale oil, and their hardened oils and fractionated oils And transesterified oils. The oil content of chocolates needs to be in the range of 35 to 45% by weight. If the oil content is less than the lower limit, the emulsified state tends to be O / W type, and it is difficult to achieve the desired W / O type, which is not preferable. If the oil content is higher than the upper limit, when baked, the hydrated chocolate is scattered or sucked by the baked confectionery dough, resulting in poor baking resistance.

Examples of the aqueous component of the present invention include aqueous components such as fresh cream, milk, concentrated milk, skim milk, sweetened condensed milk, and sugar-free condensed milk. Alternatively, an aqueous component obtained by dissolving or dispersing whole milk powder, skim milk powder, buttermilk, and buttermilk powder in water may be used, or an aqueous component such as a synthetic cream or a synthetic concentrated milk which has been conventionally developed can be exemplified. In addition, fruit juice, jam, various fruits, bean jam, cheeses,
Water-containing foods such as nuts, natural honey, coffee and tea can be used alone or in combination of two or more.

[0008] The non-fat milk solids of the present invention include fresh cream,
Milk, concentrated milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder,
Non-fat solids derived from milk such as whey, whey powder, casein, casein sodium, and lactalbumin can be exemplified, and it is preferable to use one or a mixture of two or more. In the present invention, the proportion of non-fat milk solids in water or a mixture of two or more selected from aqueous components is 15 to 3%.
It is preferable to mix an O / W emulsion containing 0% by weight with chocolate having an oil content of 35 to 45% by weight. When the solid content of non-fat milk is less than the lower limit, the shape of the hydrated chocolate after baking becomes poor or the structure becomes coarse, so that baking resistance tends to be inferior. On the other hand, if it exceeds the upper limit, the viscosity of the hydrated chocolates becomes high, and it becomes difficult to perform a molding operation after cooling and solidifying.

In the present invention, one or more selected from water and an aqueous component are mixed and mixed with the chocolate so that the water content of the W / O-type hydrous chocolate is 8 to 40% by weight. Is good. If the moisture is below the lower limit,
The W / O-type hydrous chocolates exhibit a bottling phenomenon, which makes it difficult to cool and solidify the molding. In addition, the texture after baking is not preferable because it has no softness or smoothness and becomes hard. If the amount exceeds the upper limit, the water-containing chocolate
/ W type is not preferred because it is easily formed into a target W / O type.

It is preferable to use a sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin condensed ricinoleate for the chocolates. Examples of the sucrose fatty acid ester having an HLB of 3 or less include unsaturated fatty acids having an average degree of ester substitution between sucrose and a fatty acid of 4 to 5, and constituent fatty acids such as palmitic acid and stearic acid or erucic acid. it can. Examples of the polyglycerol condensed ricinoleate include esters of glycerin having an average degree of polymerization of 4 to 10 and ricinoleic acid having a degree of condensation of 3 to 6.

The above-mentioned emulsifier is preferably used in the range of 0.05 to 5.0% by weight based on chocolate. If the amount of these emulsifiers is small, the emulsification state is unlikely to be W / O type, and the emulsification becomes unstable. On the other hand, if the amount is too large, the effect corresponding thereto cannot be obtained, and the flavor of the emulsifier itself appears on the contrary, which is not preferable. It is preferable that these emulsifiers are previously added to and mixed with chocolates.

In the present invention, in addition to the aforementioned emulsifier,
For example, one or more of lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester may be used in combination.

The method for producing the W / O-type water-containing chocolate of the present invention, which has calcination resistance, comprises mixing one or more selected from water and an aqueous component with the above-mentioned chocolate in a molten state. Can be obtained.

Examples of the baked goods of the present invention include baked confectionery such as cookies, muffins, butter cakes, sponge cakes, biscuits, and wafers, and breads. As a method for producing the baked product of the present invention, the baked confectionery dough and / or bread dough can be obtained by placing or kneading the above-mentioned W / O-type hydrated chocolate and baking it.

[0015]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition, in an example, all% and a part mean a weight basis.

Example 1 Cocoa butter 14 parts, cocoa mass 40 parts, sugar 46 parts, HL
Rolling and conching with a mixture consisting of 1.0 part of sucrose stearic acid ester of B1, 0.2 parts of polyglycerin condensed ricinoleate (CRS-75: manufactured by Sakamoto Yakuhin Co., Ltd.) and 0.5 part of lecithin. This was treated to prepare 36% by weight of ticolate. These chocolates 8
3 parts were heated and melted at 35 to 40 ° C., and 11 parts of a cream having a non-fat milk solid content of 4% by weight was mixed with 2 parts of water and 4 parts of orange curacao to obtain a non-fat milk solid content. 2.
6% by weight of an O / W emulsion was mixed to produce a 9.5% by weight W / O type water-containing chocolate. When the electric resistance was measured with a tester, it showed infinity.
It was determined to be a / O type. This was poured on a belt, cooled and solidified, and then cut to obtain a 10 mm × 10 mm × 10 mm chunk chocolate. When this product was kneaded into a cookie dough and baked, chunk chocolate remained without being scattered, and the texture was soft and smooth, which is a characteristic of wet chocolate.

Example 2 15 parts of cocoa butter, 43 parts of cocoa mass, 42 parts of sugar, HL
Rolling and conching with a mixture comprising 1.0 part of sucrose stearic acid ester of B1, 0.2 parts of polyglycerin condensed ricinoleate (CRS-75: manufactured by Sakamoto Yakuhin Co., Ltd.) and 0.5 part of lecithin. Treat to oil 38.
6% by weight of ticholates were prepared. 80 parts of the chocolates were heated and melted at 35 to 40 ° C., and the non-fat milk solid content of 20% by weight was diluted three-fold with concentrated milk “Provest 5”.
00: manufactured by Fuji Oil Co., Ltd.
% By weight of W / O-type hydrated chocolate was produced. When the electric resistance was measured with a tester, it showed infinity and was therefore judged to be of the W / O type. This is poured on a belt, cooled, solidified and then cut, and then 10 mm × 10 mm × 10 m
m chunk chocolate was obtained. When this product was put on brownie dough and baked, it remained in the shape of chunk chocolate without scattering at all, and the texture was soft and smooth, which is a characteristic of wet chocolate.

Example 3 24 parts of cocoa butter, 36 parts of cocoa mass, 40 parts of sugar, HL
Rolling and conching with a mixture consisting of 1.0 part of sucrose stearic acid ester of B1, 0.2 parts of polyglycerin condensed ricinoleate (CRS-75: manufactured by Sakamoto Yakuhin Co., Ltd.) and 0.5 part of lecithin. 44% oil after processing
Were prepared. 70 parts of the chocolates were heated and melted at 35 to 40 ° C.,
3% dilution type concentrated milk "Provest 400C:
30 parts by weight of Fuji Oil Co., Ltd. "
Was produced. When the electric resistance value was measured with a tester, it showed infinity.
It was determined to be O type. This was poured on a belt, cooled and solidified, and then cut to obtain a 10 mm × 10 mm × 7 mm chunk chocolate. When this product was kneaded into a muffin dough and baked, the chunk chocolate remained without being scattered, and the texture was soft and smooth, which is a characteristic of wet chocolate.

Example 4 85 parts of the chocolates of Example 2 were heated and melted at 35 to 40 ° C. and mixed with 15 parts of water to produce a water-containing W / O-type chocolate having a water content of 15% by weight. . When the electric resistance was measured with a tester, it showed infinity, so W / O
Judged to be a type. This was poured on a belt, cooled and solidified, and then cut to obtain a 10 mm × 10 mm × 7 mm chunk chocolate. When this was kneaded into a muffin dough and baked, it was inferior to that of Example 2, but the chunk chocolate remained without being scattered much, and the texture was also soft and smooth, which is a characteristic of wet chocolate. There was enough commercial value.

Comparative Example 1 28 parts of cocoa butter, 37 parts of cocoa mass, 36 parts of sugar, HL
Rolling and conching with a mixture consisting of 1.0 part of sucrose stearic acid ester of B1, 0.2 parts of polyglycerin condensed ricinoleate (CRS-75: manufactured by Sakamoto Yakuhin Co., Ltd.) and 0.5 part of lecithin. This was treated to prepare ticholates having an oil content of 48% by weight. These chocolates 8
2 parts were heated and melted at 35 to 40 ° C., and a non-fat milk solid content of 2.2% by weight was obtained by mixing 10 parts of a non-fat milk solid content of 4% by weight with 10 parts of water and 8 parts of water. Were mixed to produce a W / O-type water-containing chocolate having a water content of 13% by weight. After measuring the electrical resistance with a tester,
Since it showed infinity, it was determined to be a W / O type. This is poured on a belt, cooled and solidified, and then cut.
A 10 mm × 7 mm chunk chocolate was obtained. When this product was kneaded into a muffin dough and baked, it was scattered in the dough without leaving at all.

Comparative Example 2 7 parts of cocoa butter, 45 parts of cocoa mass, 48 parts of sugar, HLB
Rolling and conching with a mixture consisting of 1.0 part of sucrose stearic acid ester, 0.2 part of polyglycerin condensed ricinoleate (CRS-75: manufactured by Sakamoto Yakuhin Co., Ltd.) and 0.5 part of lecithin. Treat to oil 31.8
% By weight of ticholates were prepared. 80 parts of the chocolates were heated and melted at 35 to 40 ° C., and the non-fat milk solids 20% by weight of a three-fold diluted type concentrated milk “Provest 50” was melted.
0: manufactured by Fuji Oil Co., Ltd.], the emulsification became unstable when uniformly mixed, resulting in separation.

Comparative Example 3 65 parts of the chocolates of Example 2 were heated and melted at 35 to 40 ° C. and mixed with 35 parts of water. It became a mold emulsion.

COMPARATIVE EXAMPLE 4 93 parts of the chocolates of Example 2 were heated and melted at 35 to 40 ° C., and fresh cream having a non-fat milk solid content of 4% by weight was added to 7 parts.
When the mixing was partially performed, the texture became coarse during the stirring operation, and a boring phenomenon was exhibited, and the molding operation became difficult. (Moisture 3.5% by weight)

COMPARATIVE EXAMPLE 5 97 parts of the chocolates of Example 2 were heated and melted at 35 to 40 ° C.
3% dilution type concentrated milk "Provest 400C:
3 parts of "Fuji Oil Co., Ltd."
W / O type water-containing chocolates were manufactured. When the electric resistance was measured with a tester, it showed infinity.
It was determined to be a / O type. This was poured on a belt, cooled and solidified, and then cut to obtain a 10 mm × 10 mm × 7 mm chunk chocolate. When this product was kneaded into a muffin dough and baked, chunk chocolate remained without being scattered at all, but the texture was almost the hard texture of anhydrous chocolate.

[0025]

According to the present invention, W can be molded by cooling and solidifying it like ordinary chocolate, and has excellent resistance to unburnt even when baked at the same time as baked confectionery dough, and has a soft and smooth texture.
It has become possible to provide a method for producing / O-type hydrated chocolates.

Continued on front page (72) Inventor Koji Umeno 4-3, Kinokudai, Yawahara-mura, Tsukuba-gun, Ibaraki Prefecture F-term in Tsukuba Research & Development Center, Fuji Oil Co., Ltd. 4B014 GB01 GG06 GK07 GL06

Claims (5)

[Claims] 1. Production of W / O-type hydrous chocolate having calcination resistance, characterized by mixing one or more selected from water and an aqueous component with chocolate having an oil content of 35 to 45% by weight. Law. 2. A nonfat milk solid content ratio of 15 to 3 in a mixture of one or more selected from water and an aqueous component.
The method for producing W / O-type hydrated chocolate having baking resistance according to claim 1, wherein the O / W-type emulsion containing 0% by weight is mixed with chocolate having an oil content of 35 to 45% by weight. 3. The method according to claim 1, wherein one or more selected from water and an aqueous component are mixed so that the water content of the W / O type water-containing chocolate is 8 to 40% by weight.
A method for producing a W / O-type hydrous chocolate having the calcination resistance described above. 4. The fire-resistant W / according to any one of claims 1 to 3, wherein the chocolate contains a sucrose fatty acid ester having an HLB of 3 or less and a polyglycerin condensed ricinoleate. A method for producing O-type hydrated chocolates. 5. A method for producing a baked product, comprising using the W / O-type hydrated chocolate having sintering resistance according to any one of claims 1 to 4.