JP3076973B2 - Chocolate flakes and bread using chocolate flakes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate flake which is a food in which chocolate flakes are coated on a chocolate flake, and to an improvement of a method for producing the chocolate flake.

[0002]

2. Description of the Related Art Heretofore, a chocolate coating flake (hereinafter referred to as a chocolate flake) produced by coating a chocolate flake with a chocolate flake.
Is a snack to eat as it is, including whipped cream (including fresh cream), butter cream, and flower paper.
There was no food mixed with creams such as strikes and custards. In addition, the cream containing the corn flakes was not eaten while being sandwiched in bread.

[0003] Although this is a traditional way of eating, if the conventional chocolate flakes are mixed into cream or sandwiched between breads, the moisture in the cream and the moisture in the bread become chocolate flakes. There is a drawback that the chocolate flakes themselves become moist due to the penetration.

[0004] In addition, when the conventional chocolate flakes are mixed with cream or sandwiched between breads, the moisture in the cream transfers to the chocolate flakes themselves, causing the chocolate flakes to become damp. However, there is a disadvantage that the crunchy and unique texture of the chocolate flake itself is impaired.

[0005]

SUMMARY OF THE INVENTION According to the present invention, even if chocolate flakes are placed on a cream or mixed with a cream and sandwiched between breads, the moisture contained in the cream is reduced by the chocolate flakes. -Transfers to the chocolate itself, the chocolate flakes themselves do not damp, and the crunchy or crunchy bread does not impair the distinctive texture of the chocolate flakes even when put in bread with cream. An object of the present invention is to provide a chocolate flake capable of maintaining a crisp texture and a method for producing the same.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention has a water content of 3.0% or less and 10% or more of strips having a size of 3.5 mesh. ,
A corn flake having a bulk specific gravity of 800 to 1400 ml / 100 g is prepared, and the prepared corn flakes are fried in vegetable hardened oil at 100 ° C. to 220 ° C., which is a vegetable oil, for 1 minute to 5 minutes. The deoiling is adjusted so that 20 to 50% of the oil and fat is soaked in the fried cone flakes, and the deoiled corn flakes are cooled. The fats and oils are solidified, the solidified cone flakes are sprayed with a temperature-controlled chocolate, and the cone flakes sprayed with the chocolate are blown with cold air to cool and harden. And the cooling operation is repeated, so that the cone flakes sprayed with the chocolate are loosened so that they do not solidify into a dumpling, and have a crunchy texture. And

An embodiment of the present invention will be described below in detail with reference to the accompanying drawings. FIG. 1 is a view showing a first embodiment of a chocolate flake according to the present invention. Hereinafter, the chocolate flake of this example will be described.

(1) Raw Material Preparation Step 1 In the raw material preparation step 1, first, a cone flake is prepared. For example, a strip having a water content of 3.0% or less and a size of 3.5 mesh is not included in 10% or more,
A corn flake having a bulk specific gravity of 800 to 1400 ml / 100 g is prepared. Most preferably, the corn flakes have a bulk specific gravity of 1000 to 1200 ml / 100 g.

(2) Frying step 1a The frying step 1a is a step of frying corn flakes with fats and oils. The corn flakes prepared in the raw material preparation step 1 are fried under the following conditions. (A) Frying temperature -100 to 220 ° C (The most preferred frying temperature is 15 ° C to 170 ° C. (B) Frying time -1 minute to 5 minutes (c) Oils used-For example, vegetable oils and fats -Vegetable hardened oil made from oil and rapeseed oil (melting point: 20 ° C to 50 ° C)
° C. Most preferred is a melting point of 30 ° C to 40 ° C). However, any oil that is vegetable and solid at room temperature may be used. As described above, by frying, the fats and oils are impregnated into the corn flakes, thereby making it difficult for moisture to penetrate from the outside.

In the frying step 1a, (a) the frying temperature and (b) the frying time are the corn frying to be fried.
The condition is set so that the mark does not burn. Usually, the fats and oils used for frying are mostly liquid oils (liquid oils at normal temperature), but this embodiment is characterized by using hardened oils (solid oils at normal temperature).

This hardened oil is an oil or fat used for chocolate. As described above, the reason why the same hardened oil as that used for chocolate is used in the frying step 1a is to prevent migration of chocolate flakes obtained by coating chocolate after frying. is there.

Migration means that a liquid oil or a fat different from the fats and oils present in a place other than the chocolate migrates into the chocolate and migrates into the chocolate.
This is a phenomenon that softens or whitens the light.

[0013] In the case of chocolate flakes, if the fat or oil impregnated in the corn flake is a liquid oil or a fat or oil different from the fat or oil in the chocolate, these fats and oils are mixed with chocolate. The chocolate moves to the inside and softens the chocolate.

The fried corn flakes composition comprises
30% to 50% flakes, and 50% to 70% vegetable hardened oil (melting point 40 ° C) made from palm oil and rapeseed oil.
%.

(3) Deoiling Step 1b The deoiling step 1b is a step of removing excess oil adhering to the corn flakes when frying the corn flakes. One example of a method for deoiling oil adhering to the corn flakes is a centrifugal separator type deoiler (such as a dehydrator of a washing machine) placed in a mesh-like cylindrical basket. The oil is blown off by rotating.) Further, as another method, there is a method of waiting for the oil to separate at a temperature at which the fat or oil does not harden.

In the deoiling step 1b, it is preferable to adjust the flakes so that 20 to 50% of fats and oils are soaked in the corn flakes. The method of adjustment is to adjust the oil penetration rate into the corn flakes by adjusting with a centrifuge or by raising or lowering the temperature of the frying.

[0017] The penetration rate of oils and fats into the corn flakes is 2
If it is less than 0%, the moisture contained in the cream and the bread migrates to the chocolate flakes when mixed with the cream or sandwiched in bread, and the chocolate flakes become damp. The crunchy and unique texture disappears. If it exceeds 50%, the fat content increases, and the greasy taste becomes stronger when eaten.

(4) Primary Cooling Step 2 In the primary cooling step 2, after the deoiling step 1b for removing excess oil adhering to the fried cornflakes, the fried cornflakes are used. This is a step of cooling the oil and solidifying the fat.

The cooling temperature for solidifying the fats and oils (room temperature of the chamber at the time of cooling) is 5 ° C. to 30 ° C. However, the most preferred cooling temperature is between 15C and 20C. This is because the oil contained in the fried flakes hardens densely at 15 ° C to 20 ° C.

(5) Chocolate applying step 3 The chocolate applying step 3 is a method of cooling the fried corn flakes and then frying the chocolate flakes.
This is the process of hooking. In this chocolate hanging step 3, the chocolate to be hung on the corn flakes is the frying step 1a.
The chocolate which uses the same fats and oils as those used in (1) is used.

According to this chocolate hanging method, the fried corn flakes are put into a manufacturing machine called a revolver and rotated, and the rotating corn flakes are heated to 40 ° C. to 55 ° C.
Chocolate is sprayed with a spray gun at a temperature controlled by a spray gun.

In the chocolate flakes and bread using the chocolate flakes of the present embodiment, the chocolate used in the chopping step uses the same fat and oil as the fat used in the frying step. Good to do.

However, the chocolate is a chocolate having the following components. That is, it is a chocolate using a hardened vegetable oil (melting point: 40 ° C.) made from palm oil and rapeseed oil. Cocoa mass 4% -10% Cocoa powder 2% -10% Sugar 20% -40% Whole milk powder 10% -20% Hardened vegetable oil (melting point 40 ° C) 40-50% Emulsifier 0.3% Fragrance 0.1% Chocolate -Temperature 43 ° C Cold air 5 ° C Chocolate and cone flake ratio Corn flake 40% Chocolate 60%

Other chocolates other than those described above include white chocolate without cocoa mass and cocoa powder, chocolate chocolate with no cocoa butter, cocoa powder and cocoa butter. A similar effect can be expected with g-like foods.

(6) Secondary Cooling Step 4 The secondary cooling step 4 is a step in which the fried corn flakes covered with chocolate are blown with cold air at 5 ° C. to 10 ° C. to be hardened. . The temperature of the cool air blown is 5 ℃
Before and after is preferred.

The chocolate hanging step 3 and the secondary cooling step 4
Is repeated until the following ratio of chocolate and cone flakes is obtained. Conflake 20% to 80% Chocolate 80% to 20% A series of operations of the above-mentioned chocolate hanging step 3 and the secondary cooling step 4 is usually repeated about 10 times.

(7) Unraveling step 5 The loosening step 5 is to loosen the corn flakes, which are covered with chocolate and fried in a revolver, with a machine or both hands so that the flakes do not solidify into a dumpling. It is a process.

(8) Metal Detecting Step 6 This metal detecting step 6 is a step of detecting whether or not a metal derived from a raw material or the like is mixed in the corn wrap wrapped with chocolate. Confre by detector
This is the step of removing the metal mixed in the corn flakes if metal is present in the cone and detected.

(9) Packaging Step 7 This packaging step 7 is a step in which the produced chocolate flakes are
This is the step of laying a vinyl bag on the package and wrapping it in a package weighing about 5 kg.

(10) Warehouse Storage Step 8 This warehouse storage step 8 is a step of storing the chocolate flakes packed in the packaging step 7 in a warehouse. The storage conditions in the warehouse storage step 8 are preferably as follows. Temperature 17-23 ° C Humidity 55% or less

(11) Shipping Step 9 The shipping step 9 is a step of packing chocolate flakes stored in a warehouse into a predetermined size and shipping them.

FIG. 2 is a perspective view showing a state in which the chocolate flakes of the present invention are placed on a cream applied to bread and sandwiched between the breads. In this manner, a cut is made in the center of the pan 11, divided into an upper pan 13 and a lower pan 14, and the upper surface of the lower pan 14 is painted with the cream 12,
The chocolate flake 10 of the present invention is placed on the top, the cut of the upper bread 13 and the lower bread 14 is closed, and the chocolate flake 1 is cut.
Cover 0.

As described above, even if the chocolate flake 10 of the present invention is sandwiched between the upper bread 13 and the lower bread 14, the chocolate flake 10 retains the moisture in the cream 12 and the bread 11 with the chocolate flake. The chocolate flakes 10 do not migrate into the chocolate flakes 10, and retain a crisp and unique texture.

FIG. 3 is a perspective view showing a state in which the chocolate flakes according to the present invention are mixed with cream applied to bread in advance, and then sandwiched in the bread. That is, in the bread of the present embodiment, an example is shown in which the cream 12 and the chocolate flake 10 are mixed and sandwiched between the cut ends of the upper bread 13 and the lower bread 14 of the opened bread.

The chocolate flake 10 of the present invention is cleaned.
And a cream mixed with chocolate flakes.

FIG. 4 shows a chocolate flake according to the present invention.
FIG. 4 is a perspective view of a state where the chocolate flake is sandwiched between the upper pan and the lower pan between the lower surface of the upper pan and the upper surface of the lower pan on which the cream is applied; In this way, as an example of application to bread, the cream 12a contained in the tube is squeezed out and painted on the lower surface of the upper bread 13 and the upper surface of the lower bread 14 of the cut bread 11.

Next, the chocolate flake 10 according to the present invention is scattered on the upper surface of the lower pan 14, and the chocolate flake 10 is cleaned while the cream 12 is squeezed out of the tube onto the scattered chocolate flake 10. The bread 11 has a structure in which the bread 11 is covered with a drum 12 and sandwiched in the bread.

The kind of bread 11 in the present invention is not particularly limited, and various kinds of bread manufactured by the respective manufacturing methods are used. The cream 12 used in the bread shown in FIGS. 2, 3 and 4 is a cream containing cocoa, a cream containing jam, a cream containing Western sake, and the like. use.

[0039]

According to the present invention, the following results are obtained from the configuration as described above. That is, the butter cream containing about 20% of water was squeezed into the split bread, and a comparison was made by sandwiching "the chocolate flake of the present invention" and "the conventional chocolate flake" between the bread and the cream.

<Moisture content> Chocolate / hour 0 24 48 72 Conventional chocolate flake 0.8% 4.9% Chocolate flake of the present invention 0.8% 1.5% 2.4% 4.2 %

As described above, the conventional chocolate flake is 1
The chocolate flakes of the present invention have moisture only after three days have passed. The determination as to whether or not the material had moisture was determined to have moisture when the water content exceeded 4.0% of the whole corn flakes including the chocolate.

In addition to the bread split, apply cream to the round bread, put the cone flakes, and mix the cone flakes on the round bread and the cream itself. The same effect was obtained with bread sandwiched.

As described above, fry the corn flakes,
By using the chocolate flakes impregnated with fats and oils, it was possible to maintain the crunchy and distinctive texture of the cornflakes during the shelf life of the bread without impairing it.

The frying of the corn flakes prevented the migration of water, and the fried oil was made the same as the hardened oil used in the chocolate, so that the migration was eliminated and the crispness of the corn flakes was eliminated. The unique texture is maintained.

Thus, the crispy chocolate fries
Newly textured bread and other products can be manufactured and sold.

[Brief description of the drawings]

FIG. 1 is a chocolate flake and chocolate flake of the present invention.
FIG. 4 is a diagram showing a first embodiment of a method for manufacturing a metal;

FIG. 2 is a perspective view of a state in which the chocolate flakes of the present invention are placed on a cream applied to a bread and sandwiched between the breads.

FIG. 3 is a perspective view of a state in which the chocolate flakes according to the present invention are mixed with a cream applied to bread and sandwiched between the bread;

FIG. 4 is a perspective view showing a state in which the chocolate flakes according to the present invention are sandwiched between creams applied to both sides of a bread;

[Explanation of symbols]

 Reference Signs List 1 raw material preparation process 1a frying process 1b deoiling process 2 primary cooling process 3 chocolate hanging process 4 secondary cooling process 5 loosening process 6 metal detection process 7 packaging process 8 warehouse storage process 9 shipping process 10 chocolate flake 11 bread 12 cream 12a Cream 13 Upper bread 14 Lower bread

Continuation of front page (56) References JP-A-9-65831 (JP, A) JP-A-8-196226 (JP, A) JP-A-5-260918 (JP, A) (58) Fields investigated (Int) .Cl. ⁷ , DB name) A23G 1/00-9/30 A21D 13/00 A23L 1/164

Claims (4)

(57) [Claims] 1. A cone flake having a water content of 3.0% or less, a size of 3.5 mesh and containing no more than 10% of small pieces, and a bulk specific gravity of 800 to 1400 ml / 100 g is prepared. Then, the prepared corn flakes are vegetable oils 1
Fry in a hardened vegetable oil at 00 ° C to 220 ° C for 1 to 5 minutes and add 20 to the fried corn flakes.
Deoiling is adjusted so that ~ 50% of the oil and fat is infiltrated, and the deoiled corn flakes are cooled.
The fats and oils of the flakes are solidified, the solidified cornflakes are sprayed with a temperature-controlled chocolate, and the cornflakes sprayed with the chocolates are blown with cold air to cool and harden. Then, after repeating the spraying and cooling operations, a cone frame sprayed with the chocolate is sprayed.
Chocolate flakes characterized by having a crunchy texture so as not to harden and form a dumpling. 2. The chocolate flake according to claim 1, wherein the chocolate flake is divided into an upper bread and a lower bread by making a cut in the center, and a cream is applied to the upper surface of the lower bread of the opened bread and painted. A chocolate frame which is placed on a cream, the cut between the upper bread and the lower bread is closed, and the chocolate flake placed on the cream on the upper surface of the lower bread is covered with the upper bread. -Bread with sauce. 3. A mixture of the chocolate flake and the cream according to claim 1, wherein a cut is made in the center and cut into upper and lower breads, and sandwiched between the cuts of the upper and lower breads. Bread using chocolate flakes, characterized by the fact that it has been cooked. 4. The upper surface of the lower bread after the chocolate flakes of claim 1 are applied by squeezing the cream contained in the tube on the lower surface of the upper bread and the upper surface of the lower bread of the cut bread. A chocolate flake was used in which the cream was squeezed out of the tube onto the scattered chocolate flake, the chocolate flake was covered with the cream, and sandwiched in a bread. Bread.