JP2017158468A - Production method of combined food product using chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of chocolates to be subjected to heating and burning, in more detail, chocolates having specific texture by a plane method; and to provide a combined food product.SOLUTION: Small-piece chocolates are heated and burned in the mutually contact state. Hereby, each small-piece chocolate is bound together, and a crispy surface is enlarged, and a combined food product having a lump of small-piece chocolates bound together can be obtained.SELECTED DRAWING: Figure 3

Description

  The present invention relates to chocolates that are subjected to heating and baking, and more particularly, to a combination food of chocolates having a peculiar texture in a simple manner and a method for producing the same.

Traditionally, there have been foods that combine chocolates with doughs such as baked goods and bread.
As the oldest method, a method for encapsulating chocolate in a confectionery or bread as a filling has been manufactured. Basically, chocolates are filled after baking so that the chocolates are inevitably solidified and limited to pastes, so you can enjoy the flavor of chocolates, but the texture comes from the soft category of pastes It wasn't.
Since many chocolates melt at around body temperature, by using a technique that does not flow out even if baked in a state of being included in bread dough (see, for example, Patent Documents 1 and 2, oil composition) (A fat composition with a specific viscosity containing one or more of starch, soy protein, and okara powder is shown.) Various types of chocolates can be baked while encased in bread dough. .

Foods made by baking chocolate after making chocolates into chips (called chip chocolates in the present invention), kneading or embedding them in doughs such as baked confectionery and bread, have a chocolate flavor like filling. It can be enjoyed, and the chip chocolate itself has a different texture from bread and filling, and is a popular combination food.
However, the portion of the chip chocolate that is exposed on the surface of the bread dough is hardened by strong heating, but most of the chip chocolate dispersed in the dough is completely buried in the dough, and the deep part of the dough It is not much different in terms of texture from chocolate that has been subjected to only moderate heating and not baked.
In addition, the dispersed chip chocolates are independent of each other, and are small in themselves and provide an accent of texture, but have no impact.
Although these products are still sufficiently commercial, there has been a great demand from the market for a new texture.

JP-A-9-155 Japanese Patent Laid-Open No. 62-122557

  The present invention relates to chocolates that are subjected to heating and baking, and more particularly, to provide a method for producing chocolates having a unique texture and a combination food by a simple method.

  The inventors of the present invention have studied the conventional methods for arranging small pieces of chocolate in order to solve the above problems, and as a result of repeating many trials and errors, the pieces of chocolate are heated and fired in a state where they are in contact with each other. As a result, the present invention has been completed.

That is, this invention is a manufacturing method of the combined food characterized by heat-baking in the state which mutually contacted the small piece chocolates as (1), (2) As a small piece shape in flour kneaded dough The method for producing a combined food according to (1), wherein the chocolates are combined in a partially exposed state and heated and fired.
(3) The method for producing a combination food according to (1) or (2), wherein the pieces of chocolate in the flour kneaded dough are agglomerated with a binder, (4) (1) to (3) the method for producing a combined food according to any one of (1) to (3), wherein a piece of chocolate is arranged on the contact surface between the flour kneaded dough and the top plate or the bottom of the baking mold, It is about.

  According to the present invention, pieces of chocolate pieces are bound together and subjected to heating and firing to every corner of the large surface area while leaving some pieces in a small shape, so that the crunchy surface is large overall. Since the piece-like chocolates occupying the site and bound together become a lump, the conventional independent piece-like chocolate that has eaten more than a single piece-like chocolate is baked and Makes it possible to provide highly differentiated combination foods.

The schematic diagram which shows the swelling at the time of baking of material | dough. The schematic diagram which shows the state which has arranged the small piece chocolates in the location where the increase in the flour kneading dough surface does not occur easily. The drawing substitute photograph which shows the state baked after combining the flour knead | mixed dough of Example 4, and chip chocolate.

  Hereinafter, the present invention will be specifically described.

(Shape of small pieces of chocolate)
The chocolates used in the present invention are in the form of small pieces. Hereinafter referred to as small pieces of chocolate. The individual pieces do not necessarily have a uniform shape, and those that are 20 mm to 5 mm on the basis of the maximum diameter are generated when the pieces of chocolate pieces that are the effect of the present invention are bound together, It is suitable for ensuring a large surface. Specific shapes include chip shapes, pellet shapes, tablet shapes, granular shapes, spherical shapes, fluorite shapes, spray shapes, flake shapes, shaving powder shapes, flake shapes, curled shapes, and the like.
In addition, what was called the chip chocolate mentioned as a prior art also falls under the category of small piece chocolates.
In addition, the chocolates in the present invention are not subject to regulations ("Fair competition regulations regarding the display of chocolates") or legal regulations, and various chocolates and processed oils and fats using animal and vegetable oils and fats other than cocoa butter Include chocolate products. Raw materials such as cacao mass, cocoa butter, cocoa, edible oils and fats, saccharides, milk powder, emulsifiers, and fragrances are appropriately blended, and chocolates are prepared by a conventional method.

(Manufacturing method of small pieces of chocolate)
The small piece chocolates used in 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 encapsulating in the bakery product dough, the chocolate is poured into a mold and the plate is squeezed out and cooled. A method of forming a rod shape, a chip shape, or a chunk shape cut into small pieces with a cutter is preferable.

(In contact with each other)
In the present invention, a large number of small pieces of chocolate must be in contact with each other. It is preferable that the amount of small pieces of chocolate in contact with each other is 30% by weight or more, desirably 50% by weight or more. If there is little thing which contacted, it will be the same as what baked in the state where small piece-like chocolates became independent mutually.

(Flour kneaded dough)
The “flour” of the “flour kneaded dough” in the present invention refers to flour such as rice flour, buckwheat flour, barley flour, corn flour, pigeon flour, rye flour, crow flour, etc. Can be used as appropriate. In addition, corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch obtained from cereals, and starches such as dextrin and various processed starches made from these can also be used. These may be used alone or in combination of two or more.
The “kneaded dough” of the “flour kneaded dough” in the present invention is the above kneaded flour, yeast, salt and water as main ingredients, and added with auxiliary ingredients such as sugars, dairy products, egg products, edible fats and oils, kneading Depending on the type of product, it is fermented, shaped, baked, steamed, fried, etc., depending on the type of product. Examples of the flour kneaded dough include sweet bread, bread, table roll, French bread, croissant, Danish pastry, yeast donut, etc. as the heated product, and examples of the dough before heating.

(Combination of flour mixed with dough and small pieces of chocolate, partially exposed)
The flour kneaded dough and the small pieces of chocolate need to be used in combination, and this is referred to as a combined food in the present application.
In the case of the combination, it is preferable to combine the flaky chocolates with a part thereof exposed from the flour kneaded dough.
This partially exposed state refers to a state in which small pieces of chocolate are partially submerged in the flour kneaded dough, but a part is exposed.

(Combination of flour kneaded dough and small pieces of chocolate, specific method 1)
Usually, flour mixed if it is in a state in which small pieces of chocolate are irregularly mixed in the flour kneaded dough (the heated and baked product is called “bread with chip chocolate”, etc.) When kneading the dough, it is only necessary to mix small pieces of chocolate, but since the dough expands during fermentation and baking, only a part of it is exposed to the surface if it is simply mixed in the flour kneaded dough. In addition, simply placing small pieces of chocolate on the surface of the flour kneaded dough leaves them apart due to the expansion of the dough, and the pieces of chocolate that are the requirements of the present invention are in contact with each other. I can't. (See Figure 1)
In the present invention, it is necessary to adopt a method capable of maintaining a state in which small pieces of chocolate are in contact with each other against the expansion of the flour kneaded dough during fermentation and also during heating and baking.

If such a state can be maintained, the method is not particularly limited. However, as a preferable method, it is preferable to make small pieces of chocolate with a binding property sufficient to resist the expansion of the dough during heating and baking. Can be considered. (In the present invention, it is hereinafter referred to as a binder.) The binder is not particularly limited as long as it is used for food that is solidified by heating and baking. In view of the compatibility and the structure as a finished product, liquid sugar, saccharide aqueous solution and the like are preferable.
However, no matter how much the binding material has binding properties, the use of a material with a high viscosity that resists the expansion of the flour-kneaded dough during heating and firing may impair the degree of freedom as a product. Even if it is a viscosity, it cannot resist depending on the degree of swelling of the flour kneaded dough, and the small pieces of chocolate may be separated.

(Combination of flour kneaded dough and small pieces of chocolate, specific method 2)
In such a case, as another preferable method that can maintain the state in which the pieces of chocolate that are in contact with each other against the expansion of the flour kneaded dough, the pieces of chocolate in the place where the surface is not easily increased due to expansion during fermentation or baking. A method of arranging a kind can be considered (see FIG. 1).

Specifically, when baking and baking flour-mixed dough, if there is no baking mold and baking directly on a top plate or the like, small pieces of chocolate are in contact with the contact surface of the flour-mixed dough and the top plate (See Fig. 2-7), or if there is a baking mold, squeeze the flour-mixed dough after laying small pieces of chocolate on the opposite side of the opening (referred to as the bottom) The method is preferred. (See Figure 2-8).
When there is no baking mold, even if it is not as much as the portion of the flour kneaded dough that is not in contact with the top plate, swelling also occurs at the contact portion of the top plate and the flour kneaded dough. Also, in the case where there is a baking mold, although it is limited in the direction of expansion by the mold, the expansion is slightly more likely than the bottom surface. Therefore, as a method for combining the flour kneaded dough and the small pieces of chocolate, it is preferable to place the small pieces of chocolate on the bottom of the baking mold.
It can also be used in combination with a binder.

(Other characteristics of flour-mixed dough)
The blending and shape of the flour kneaded dough other than the above, and the molding method are not particularly limited, and any can be used as long as the effects of the present invention are not hindered.

(Heated and fired)
The heating is typically baking in an oven, but may be microwave irradiation, infrared heating, or the like. The heating temperature that is the subject of this invention is not a temperature that merely dissolves chocolates, for example, a temperature of 40 to 50 ° C., but preferably 60 or 70 ° C. or higher, desirably a temperature exceeding 100 ° C., usually 110 to 250 ° C. It is in the range of several seconds to several tens of minutes, more preferably in the range of 150 to 220 ° C.

  Hereinafter, the present invention will be described in more specific examples and comparative examples. “Parts” and “%” described below are “parts by weight” and “% by weight” unless otherwise specified.

Example 1
The bread dough was adjusted according to the following formulation and process.
100 parts of strong powder, 4 parts of raw yeast, 18 parts of super white sugar, 1.4 parts of salt, 10 parts of whole egg, 50 parts of water are placed in a vertical mixer (Aikosha Seisakusho, 30 coat mixer), and a vertical mixer (Aiko) (Made by Sato Seisakusho, 30 coat mixer), mixed with low speed 3 minutes, medium and low speed 5 minutes, then added 15 parts of margarine (trade name, New Combol 800, Fuji Oil Co., Ltd.), low speed 4 minutes, The mixture was mixed at medium and low speed for 4 minutes to obtain a flour dough. The dough raising temperature was 27 ° C.
Next, in order to ferment the kneaded dough, the floor time was taken at 28 ° C. for 60 minutes, and then divided into 50 g and rounded again.
Next, a mixture of 40 g of chip chocolate and liquid sugar (6 g of granulated sugar dissolved in 0.5 g of water) is a baking mold (Ito Kei Pack Sangyo Co., Ltd. paper baking mold, diameter 100 mm × high 30 mm). The chip chocolates were in contact with each other.
The bread dough prepared above is placed on the bottom of the baking mold, and the chip chocolate is half buried in the flour kneaded dough, but a part is exposed.
Since the chocolate sticks to the bottom of the baking mold, even if the bread dough is pushed hard, it is not completely buried. In this example, the surface area of the small pieces of chocolate exposed from the kneaded material was about 40% of the surface area of the small pieces of chocolate.
Fermentation was carried out for 1 hour at 35 ° C./75% humidity proofing and baked for 12 minutes at 200 ° C. on the top and 180 ° C. on the bottom.
During baking and during baking, the bread dough swells but the bottom of the baking mold (ie, even in bread dough) where chip chocolate is stuck hardly expands, and even after baking, the chip chocolate remains in contact with each other. The surface was baked, solidified and integrated by holding and receiving heat from firing. Unlike the case where plate-like chocolate for baking is placed on bread dough, the surface part other than the part where the small pieces of chocolate are in contact with each other receives heat from baking and is said to be in contact with it. Even baked chocolates having a more crisp surface due to the heat that entered the gaps.

(Comparative Example 1)
A mixture of 20 g of chip chocolate and liquid sugar (3 g of granulated sugar dissolved in 0.25 g of water) having the same shape as the bread dough prepared in the same composition and procedure as in Example 1. Unlike Example 1, they were placed on the bottom of the baking mold without contacting each other.
Then, the bread dough was pressed firmly against the bottom of the baking mold in the same manner as in Example 1 and the bread dough prepared earlier was pressed strongly, and the chip chocolate was half-sunk in the flour kneaded dough, but partly exposed. To be in a state. The surface area of the small pieces of chocolate exposed from the kneaded material was about 40% as in Example 1 with respect to the surface area of the small pieces of chocolate.
Thereafter, the proofing conditions were the same as in Example 1 to obtain a combined food.
As in Example 1, the chip chocolate received heat from baking, the surface was baked and hardened, and although it had a slightly crispy texture, each was independent, and bread with conventional chip chocolate dispersed in the dough There was no change, and it was not a new texture.

(Example 2)
For the bread dough prepared in the same composition and procedure as in Example 1, this is also mixed with the chip chocolate and liquid sugar obtained in the same procedure, and the bread dough remains in contact with each other. Wrapped and placed so as not to be exposed on the surface. The surface area of the small pieces of chocolate exposed from the kneaded material was 0% with respect to the surface area of the small pieces of chocolate.
Thereafter, the proofing conditions were the same as in Example 1 to obtain a combined food.
The chocolate chips for bread that are in contact with each other absorb the moisture in the bread dough and are softened when heated, so that they bind together but do not melt completely, resulting in a crisp texture.
Since it is not exposed from the surface of the bread dough surface and directly heated, it does not have a crunchy texture as in Example 1, but it is a novel one that has not existed before.

(Example 3)
For the bread dough prepared in the same composition and procedure as in Example 1, the same amount of chip chocolate as in Example 1 was spread on the bottom of the baking mold without mixing with liquid sugar. (1) The bread dough prepared earlier is pressed strongly, and the chip chocolate is half-sunk in the flour kneaded dough, but a part is exposed.
Thereafter, the proofing conditions were the same as in Example 1 to obtain a combined food.
Bread chip chocolates that were in contact with each other before proofing and baking were not able to maintain contact with each other due to the expansion of the dough, but the bread dough did not expand much at the bottom of the baking mold The majority were fired in contact with each other. In Example 1 using a sugar solution as a binder, the liquid sugar itself is vitrified by heating to enhance the crunchy texture. In Example 3, the crunchy food produced by baking the chocolate itself is used. Since it was only a feeling, it did not reach a crunchy texture as in Example 1, but it was a novel one that was not found in the past.

Example 4
The bread dough was adjusted according to the following formulation and process.
(Combination)
French powder (trade name Lisdol, Nisshin Flour Milling Co., Ltd.) 100 parts, upper white sugar 8 parts, salt 2 parts, skim milk powder 3 parts, shortening (manufactured by Fuji Oil Co., Ltd.) “Pampas LB” 5 parts, yeast 3 parts The mixture was mixed with 0.5 part of malt syrup and 50 parts of water, and after the dough was kneaded, it was spread to a gauge thickness of 4 mm and cut into 1 to 2 cm squares.
Thereafter, the same amount of chip chocolate as in Example 1 was mixed with liquid sugar and liquid sugar, spread on the bottom of the baking mold in contact with each other, and then the bread dough previously prepared in the same manner as in Example 1 The chip chocolate is half sunk in the flour kneaded dough, but part of it is exposed.
Thereafter, the proofing conditions were the same as those in Example 1, and after the proofing was applied, the eggs were baked under the same conditions as in Example 1 to obtain a combined food.
As in Example 1, the chip chocolates remained in contact with each other even after baking, received heat from baking, the surface was baked and solidified, and integrated. Although the kind of bread was different, it became new textured baked chocolates having the same crunchy surface as in Example 1. (See Figure 3)

  According to the present invention, chocolate with a unique texture in an extremely simple manner in which pieces of chocolate pieces are bound together and subjected to heating and baking to every corner of the large surface area while leaving some pieces in shape. It becomes possible to provide a combination food.

  1: Schematic diagram showing a state of direct heating and baking on a top plate or the like when baking a flour-mixed dough 2: Schematic diagram showing a state where a baking mold is present when baking a flour-mixed dough 3: 3: Flour before baking Kneaded dough, 4: baked flour kneaded dough, 5: flour mixed kneaded dough direction, 6: flour mixed kneaded dough surface swollen direction, 7: baked flour mixed kneaded dough directly on the baking sheet In this case, a schematic diagram showing a state in which small pieces of chocolate are in contact with each other on the contact surface, 8: contact between the bottom of the baking mold and the flour kneaded dough when there is a baking mold during the baking of the flour kneaded dough Schematic diagram showing a state in which small pieces of chocolate are in contact with each other on the surface, 9: top plate, 10: baking mold, 11: small pieces of chocolate, 12: flour kneaded dough before baking.

Claims (4)

A method for producing a combined food, characterized by heating and baking together with a flour-mixed dough in a state where small pieces of chocolate are brought into contact with each other. The method for producing a combined food according to claim 1, wherein the chopped chocolates are combined in a flour-kneaded dough with a part thereof exposed from the surface of the dough and heated and fired. The method for producing a combined food according to claim 1 or 2, wherein the pieces of chocolate are brought into contact with each other using a binder. The method for producing a combined food according to any one of claims 1 to 3, wherein small pieces of chocolate are arranged on a contact surface between the flour kneaded dough and the top plate surface or the bottom surface of the baking mold.