CN104244725B - Baked composite confection and method for producing same - Google Patents
Baked composite confection and method for producing same Download PDFInfo
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- CN104244725B CN104244725B CN201380020712.3A CN201380020712A CN104244725B CN 104244725 B CN104244725 B CN 104244725B CN 201380020712 A CN201380020712 A CN 201380020712A CN 104244725 B CN104244725 B CN 104244725B
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- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, and is characterized by being obtained through: a step for coating the center section with the oil-based starting material and the starch-based starting material to obtain a composite confection; and a step for baking the obtained composite confection.
Description
Technical field
The present invention relates to bakee compound dessert and its manufacture method.
Background technology
All the time, exist in a large number combination cookies, biscuit, puff, salty rusk, the baked cake such as waffle and chocolate,
The compound dessert of the oiliness dessert such as fat breast.As this compound dessert, for example, there are chocolate puff leisure food, chocolate
Sandwich hollow salty rusk etc..They are that formula, baking conditions etc. are adjusted in the way of baked cake is as hollow form.
However, the volume of the hollow space of the baked cake of the hollow form for obtaining is uneven.Particularly using manufacturing machine
When tool is produced in a large number, although the volume of the hollow space of baked cake is uneven, it is necessary to inject quantitative chocolate.Cause
This, after baking, in order to chocolate to be injected into the inside of baked cake in the way of overflowing chocolate using nozzle etc., must
Must the amount of being injected into be set in baked cake below the volume of minimum hollow space.So, what almost all was obtained is skilful
There is larger gap between the chocolate and baked cake of the sandwich dessert of gram force.This baked cake seems phase due to chocolate
To less, seem not delicious in appearance.
On the other hand, at present, have peanut etc. as center food materials, cover the water systems such as powder stock and malt sugar such as cold Mei Fen
Raw material and the dessert for being bakeed, the so-called dessert for being called imperial Hu gas beans (お ろ け beans).If the method, in central eclipse
The Surface mulch malt sugar and ground rice of material is forming baked material therefore very close to each other between the food materials of center.But, after its baking
Taste and mouthfeel lack change, also be not disclosed improvement mouthfeel existing opinion.
In patent document 1, disclose and obtain central part there is oiliness dessert, and the baking that surrounding has baked cake is combined
The method of dessert.Specifically, following methods are disclosed：In advance baked cake material is formed as into disk in uniform thickness
Shape, is loaded in the shaping bed die with substantially hemispherical pit, after making it be recessed along shaping bed die using pressing etc.,
The center food materials of loading solid shape in this pit, and then load that to make baked cake material be formed as thickness uniform thereon
Discoidal material, pressed from above with mould using shaping, the baked cake material of center food materials is surrounded by shaping,
This baked cake material is taken out from model, is followed by bakeed.
Prior art literature
Patent document
Patent document 1:Japanese Unexamined Patent Publication 2004-344028 publications
The content of the invention
Problems to be solved by the invention
But in the method, have more in advance baked cake is kneaded with material, rolled, the front travel such as the demoulding, need
Want book mold (book mold), it is necessary to cut off unnecessary baked cake material etc., need special installation and complicated work
Sequence.
One of problem of the present invention is to provide to obtain the manufacture method for bakeing compound dessert using easy method.Separately
Outward, other problems of the invention are to provide baked cake easy fragmentation in mouth, and the good mouth as cookies of the molten sense of mouth
The compound dessert of the new baking of sense.
For solution to problem
As a result the present inventor etc. obtains baked cake easy fragmentation in mouth through further investigation, and the molten sense of mouth is good
New baking is combined dessert.That is,
(1) it is a kind of to bakee compound dessert, it is characterised in that the baking spot pericardium is containing the center being formed centrally by oiliness point
Portion and the outer skin zone comprising oiliness raw material and starchiness raw material, the baking spot the heart channel of Hang-Shaoyin is crossed and covers oiliness in above-mentioned central part
Raw material and starchiness raw material obtain the operation of compound dessert and the operation that bakeed the compound dessert for obtaining is obtaining.
(2) the compound dessert of the baking according to (1), it is characterised in that cover oiliness raw material and starchiness in central part
The operation of raw material includes：The operation for covering oiliness raw material and the operation for covering starchiness raw material thereafter.
(3) according to the compound dessert of the baking described in (2), it is characterised in that the operation of the covering oiliness raw material is covering
The operation of the mixed liquor comprising the oiliness raw material, the overall oil of the mixed liquor comprising the oiliness raw material is more than 80%.
(4) the compound dessert of the baking according to any one of (1)~(3), it is characterised in that the outer skin zone before baking
Moisture be less than 10%.
(5) the compound dessert of the baking according to any one of (1)~(4), it is characterised in that the outer skin zone before baking
Oil be more than 15%.
(6) the compound dessert of the baking according to any one of (3)~(5), it is characterised in that former comprising above-mentioned oiliness
The mixed liquor of material contains thickener.
(7) the compound dessert of the baking according to any one of (3)~(6), it is characterised in that former comprising above-mentioned oiliness
The mixed liquor of material contains emulsifying agent.
(8) the compound dessert of the baking according to any one of (1)~(7), it is characterised in that above-mentioned starchiness raw material
Containing wheat flour.
(9) the compound dessert of the baking according to any one of (1)~(8), it is characterised in that constitute the central part
Oiliness point in the minds of comprising the grease more than 5 weight % and below 25 weight %, SFC (solid fat of the grease at 30 DEG C
Fat content) for the SFC at less than 30%, and 20 DEG C it is less than 70%.
(10) the compound dessert of the baking according to (9), it is characterised in that SFC of the above-mentioned grease at 20 DEG C is 20%
More than.
(11) the compound dessert of the baking according to any one of (1)~(10), it is characterised in that constitute above-mentioned center
The oiliness in portion select in the minds of the cocoa power containing 5 weight %~30 weight %.
(12) the compound dessert of the baking according to (9), it is characterised in that SFC of the above-mentioned grease at 20 DEG C is 40%
More than.
(13) the compound dessert of the baking according to (12), it is characterised in that constitute in the minds of the oiliness point of above-mentioned central part
Cocoa power containing 5 weight %~30 weight %.
(14) a kind of manufacture method for bakeing compound dessert, it is characterised in that its be comprising being formed centrally by oiliness point in
The manufacture method of the compound dessert of baking of center portion and the outer skin zone comprising oiliness raw material and starchiness raw material, it is included in above-mentioned
Central part covers oiliness raw material and starchiness raw material obtains the operation of compound dessert and bakeed the compound dessert for obtaining
Operation.
(15) manufacture method of the compound dessert of baking according to (14), it is characterised in that cover in above-mentioned central part
The operation of oiliness raw material and starchiness raw material includes covering the operation of oiliness raw material and the thereafter operation of covering starchiness raw material.
The effect of invention
According to the present invention it is possible to provide baked cake easy fragmentation in mouth of outer skin zone, and the molten sense of mouth it is good such as song
The compound dessert of new baking of strange general mouthfeel.Dessert is combined furthermore it is possible to provide and obtain this baking using easy method
Manufacture method.
Specific embodiment
Mode for implementing the present invention described further below, but the present invention is not limited to implementation below.
Baking spot pericardium in present embodiment is included：Positioned at the central part, the He Chu that bakee spot heart centre
In the outer skin zone for covering some or all of position around the central part.In this specification, SFC (solid fats content) is
Refer to the ratio of the hard fat in the grease under set point of temperature expressed as a percentage.In present embodiment, what central part was used
Oiliness dessert can be the arbitrarily chocolate such as white chocolate, milk chocolate, sweet chocolate, be not limited to just the taking of Japan and draw committee
I.e. " (チ ョ コ レ ー ト Class represent that に Seki The Ru is public to the related just competition regulation of chocolate-like title to the rule that member can formulate
Positive Competing Zheng Regulations Approximately) " chocolate of defined and quasi- chocolate, it is possible to use it is not belonging to these tempering, fat breast of non-tempering etc.
The oiliness dessert of all kinds.
Preferably, oiliness select in the minds of include relative to oiliness dessert total amount be 5 weight % more than and 25 weight % below
Grease, it is less than 70%, more preferably 20 that SFC of the grease at 30 DEG C is the SFC at less than 30%, and 20 DEG C
SFC at DEG C is less than 60%.Particularly when central part uses chocolate, by this grease of compounding ormal weight, center is improved
The molten sense of mouth in portion.Thus, outer skin zone is easily broken in mouth mouthfeel and the molten sense of good mouth, the mouth molten sense good with central part
Integration, significantly improves the quality for bakeing compound dessert, therefore for preferred.SFC of the grease at 20 DEG C be more preferably
More than 20%, particularly preferably more than 40%.SFC can be measured using pulse NMR.
Further, it is preferred that oiliness select in the minds of comprising relative to oiliness dessert total amount be 5 weight %~30 weight % can
Can powder.Thus, in the preservation for bakeing compound dessert, can with oil-control from the chocolate of central part (hereinafter also referred to as " in
Heart chocolate ".) outside skin zone baked cake transfer.Cocoa power used in present embodiment is not particularly limited, can be with
For general cocoa power, or without the cocoa power of alkalization.
The oil of the cocoa power used in present embodiment is preferably more than 1 weight % and below 25% weight.For making
With oiliness select in the minds of the compound dessert of baking comprising above-mentioned grease, the center chocolate that improve the molten sense of mouth, grease in preservation
It is particularly significant to the transfer of baked cake from center chocolate.As a result, the oil in the chocolate of center extremely declines, become nothing
Method obtains the molten sense of mouth of the chocolate expected.In order to suppress this phenomenon, it is preferred that in the minds of the point of the oiliness comprising above-mentioned grease
Cocoa power comprising 5 weight %~30 weight %.
Preferably, it is more than 1.0 weight % and below 4.0 weight % that oiliness dessert is included relative to oiliness dessert total amount
Emulsifying agent.Thus, when long-term preservation bakees compound dessert, the oiliness dessert that can suppress central part occurs caused by frosting
Albefaction.As emulsifying agent, for example can include lecithin, sucrose fatty ester, fatty acid glyceride, Span,
Methyl glycol fatty acid ester etc..In present embodiment, lecithin is preferably used as emulsifying agent.
In present embodiment, the oiliness raw material that outer skin zone is used for example can be included：Shortening, butter, margarine,
Lard, rapeseed oil, soybean oil, corn oil, olive oil, palm oil, peanut oil, rice bran oil, cottonseed oil, sunflower oil, safflower oil,
Coconut oil, palm-kernel oil, sesame oil, powder oil, cocoa butter, substitute of cocoa fat etc..Above-mentioned raw materials can use a kind, it is also possible to group
Conjunction uses two or more.
In present embodiment, the mixed liquor comprising oiliness raw material used by outer skin zone is referred to, by by meltings such as heating
The one kind or two or more mixture for mixing of above-mentioned oiliness raw material.Further, in this mixed liquor, as needed, can also match somebody with somebody
Mixed nut butter, emulsifying agent, thickener, swelling agent, spices, pigment etc..Powdered oil can also be mixed with solid state.
The overall oil of mixed liquor refers to, grease expressed as a percentage in central part relative to for covering oiliness raw material
The overall weight rate of the mixed liquor of preparation.The overall oil of this mixed liquor be preferably more than 80 weight % and 100 weight % with
Under.
The overall moisture of mixed liquor refers to, water expressed as a percentage for covering oiliness raw material in central part relative to making
The overall weight rate of standby mixed liquor.The overall moisture of this mixed liquor is preferably below 15 weight %.If moisture is 15 weights
Amount below %, then when compound dessert is bakeed, the possibility that outer skin zone can be suppressed chipping, therefore for preferred.Further, if water
It is divided into below 15 weight %, then through covering oiliness raw material and starchiness raw material, bakeing the spot for obtaining in above-mentioned central part
The mouthfeel of the operation of the heart and the outer skin zone of the compound dessert of baking that obtains not creak creak, but in mouth such as fragmentation well
Mouthfeel, therefore for preferred.
In present embodiment, it is preferred that containing thickener and/or emulsifying agent in the mixed liquor comprising oiliness raw material.This
In embodiment, it is further preferred that, both thickener and emulsifying agent are contained in the mixed liquor comprising oiliness raw material.Comprising oil
Property raw material mixed liquor in containing thickener and/or during emulsifying agent, in the operation that central part covers oiliness raw material, can be 1
More mixed liquors are made to be attached to central part surface in secondary operation, it is possible thereby to make more starchiness raw materials in 1 operation
It is attached to central part surface.Thus, it is possible to shorten the operation that oiliness raw material and starchiness raw material are covered in central part.Therefore, exist
Add thickener in mixed liquor comprising oiliness raw material and be favorably improved productivity ratio.
As the thickener added in the mixed liquor comprising oiliness raw material, as long as the material for bringing viscosity for liquid,
Just it is not particularly limited, for example, can includes：Arabic gum, alginic acid, casein, carrageenan, galactomannans, carboxymethyl
Cellulose (CMC), agar, xanthans, guar gum, glucomannans, gellan gum, gelatin, cellulose, soybean polysaccharides, sieve
Shop sign in the form of a streamer glue, tara gum (tara gum), amylopectin, propane diols, pectin, methylcellulose, locust bean gum etc..Present embodiment
In, it is also possible to mix the one kind or two or more using of these thickeners.In present embodiment, Arabic gum conduct is preferably used
This thickener.
As the emulsifying agent added in the mixed liquor comprising oiliness raw material, for example, can include：Lecithin, sucrose fat
Acid esters, fatty acid glyceride, Span, methyl glycol fatty acid ester etc..These emulsifying agents can only add a kind,
Any emulsifying agent of more than two kinds can be added.In present embodiment, the sucrose fatty ester that HLB is less than 3 is preferably used.
In present embodiment, the starchiness raw material used by outer skin zone for example can be included：Cornstarch, potato starch, wood
The starch such as sweet potato starch, waxy corn starch；Wheat flour, pearling cone meal, rye meal, oatmeal, oat (Oats) powder, corn flour,
The cereals such as ground rice, soy meal；Mashed potatoes etc..Furthermore it is also possible to using α compounds, acetyl derivatives, phosphate cross derivative
Deng producing starch.These starchiness raw materials can with saccharine material, protein raw materials, glyceride stock, agricultural byproduct, amino acid,
Emulsifying agent, leavening agent, salt, spice, flavoring, vitamin, mineral matter, cellulose etc. are used together.In addition, playing this
In the range of invention effect, can also can also be with cornflakes, puffed rice, former by above-mentioned starchiness using above-mentioned starchiness raw material
The coarse particulate food such as dilated food (パ Off), baked cake, the dry fruit that material is formed.In addition, outer skin zone preferably with shallow lake
Mealiness raw material is used together avicel cellulose.Thus, when bakeing the compound dessert for being obtained in aftermentioned manufacturing process, or bakee
In the preservation of compound dessert, the oil that can further suppress outer skin zone is shifted to outside dessert.
Hereinafter, with regard to manufacturing the compound dessert of the baking of present embodiment illustrates.First, starched using cocoa,
Granulated sugar, cocoa butter, lecithin, whole milk powder etc., by prescriptive procedure, through raw material mixing, fine grinding, refining (conching) work
Sequence etc. is obtaining chocolate material.If necessary, grease, auxiliary material can also be added in the chocolate material for obtaining thereafter
Deng.
Then, the chocolate material of acquisition is configured to into regulation shape and is cooled and solidified, obtain the chocolate of regulation shape.
If necessary, can also be tempered before forming.Tempering can be tempered manually, it is also possible to take the side of addition kind agent
Method.Can be any means by the method that chocolate is configured to regulation shape.For example, chocolate material injection model can be come
Cooled and solidified.Or, it is also possible to it is configured to be cooled and solidified after regulation shape on flat board using filling machine etc..Use
Mixer makes chocolate material gassiness, is formed gassiness chocolate material using said method etc..By the skilful of such acquisition
Gram force is used as center chocolate.
Then, oiliness raw material and starchiness raw material are covered on the chocolate of center.Oiliness is covered on the chocolate of center former
The method that the method for material and starchiness raw material preferably uses rotating kettle.Oiliness raw material is covered on the chocolate of center and starchiness is former
The order of material preferably covers center chocolate with oiliness raw material first, thereafter, with starchiness raw material center chocolate is covered.It is above-mentioned
Covering process is if needed, it is also possible to repeat.As long as in addition, not producing obstacle to covering process, it is also possible in advance will use
The mixture that oiliness raw material and starchiness raw material are mixed covers center chocolate.Now be preferably, with oiliness raw material and
The mixture of starchiness raw material is covered after the chocolate of center, covers starchiness raw material.Thus, improve and further used in subsequent processing
The mixture of oiliness raw material and starchiness raw material covers the operability of center chocolate.
Hereinafter, specific manufacture method is illustrated.First, center chocolate is put into rotating kettle.While rotating kettle is rotated,
While by heat as needed and melt, liquid comprising oiliness raw material mixed liquor input rotating kettle, by center chocolate
Around be coated with mixed liquor.Now, it is preferred that input mixed liquor is until mixed liquor makes center chocolate whole surface
Reach the degree of dampness.
Then, starchiness raw material is put into rotating kettle.The mixed liquor comprising oiliness raw material of covering center chocolate surface
Mix in center chocolate surface with starchiness raw material, become batter or dough/pasta (De ウ) shape.Thus, batter or dough are obtained
Group covers the compound dessert of center chocolate surface with film-form.Repeat the input of the above-mentioned mixed liquor comprising oiliness raw material
The input operation of operation and starchiness raw material, it is possible thereby to make the batter or dough team knowledge center chocolate surface of Sq.
Mixed liquor comprising oiliness raw material is not particularly limited with the weight rate of starchiness raw material.
The overall oil of outer skin zone is preferably more than 15 weight %, more than more preferably 30 weight %.Before baking
When the overall oil of outer skin zone is more than 15 weight %, through above-mentioned central part cover oiliness raw material and starchiness raw material and
The mouthfeel of the operation of the compound dessert obtained by bakeing and the sheath portion of the compound dessert of baking that obtains not creak creak, and
It is to be changed in mouth mouthfeel better as fragmentation, therefore for preferred.
The moisture of the outer skin zone totality before baking is preferably below 10 weight %, below more preferably 5 weight %.Dry
When the moisture of the outer skin zone totality before roasting is below 10 weight %, through covering oiliness raw material and starchiness original in above-mentioned central part
The mouth of the operation of the compound dessert obtained by expecting and bakeing and the outer skin zone of the compound dessert of baking that obtains not creak creak
Sense, but is changed in mouth mouthfeel better as fragmentation, therefore for preferred.
The ratio of center chocolate and batter or dough/pasta is not limited, relative to the overall batter of compound dessert or dough
The weight rate of group is preferably more than 20 weight % and below 70 weight %.During for more than 20 weight %, to the spot for obtaining
The intensity of the baked cake part on the surface of the compound dessert of baking that the heart is bakeed and obtained is improved, it becomes difficult to broken.For
When below 70 weight %, there is no center chocolate in the compound dessert of baking that the compound dessert to obtaining is bakeed and obtained
Taste is baked the situation that the taste of dessert is covered, and quality is more preferably.
Then, the compound dessert for obtaining is bakeed with baking box etc..Compound dessert is preferably more than 160 DEG C and 300 DEG C
Hereinafter bakeed.When temperature when bakeing compound dessert is more than 160 DEG C, the starchiness raw material overall time is bakeed in short-term
Between.Therefore, there is no center food materials i.e. oiliness dessert and thermal deformation and situation about solidifying, mouth occur due to being heated excessively
Molten sense is better.When temperature when bakeing compound dessert is less than 300 DEG C, starchiness raw material totality, and energy can be fully bakeed
Compound dessert surface is enough prevented to be scorched.
Embodiment
Hereinafter, include embodiment to be further illustrated, but the present invention is not limited to these embodiments.
(Production Example 1)
By the weight portion of whole milk powder 27, the weight portion of skimmed milk power 3, the weight portion of granulated sugar 33, the weight portion of lactose 5, cocoa butter 28
According to the rules method is mixed, crushed and is refined for weight portion, the weight portion of lecithin 0.8 and the weight portion of spices 0.1, obtains oil
The chocolate basic material of 38 weight %.It is 18%, 20 by the SFC at the weight portion of chocolate basic material 64 for obtaining, 30 DEG C
SFC at DEG C is tempering type substitute of cocoa fat (CBE) 15 weight portion, the weight portion of cocoa power 15 that the SFC at 50%, 10 DEG C is 55%
(weight % of oil 12), dextrin (trade name：TK-16, Matsutani Chemical Industry Co., Ltd. are manufactured) 4 weights
After amount part and the mixing of the weight portion of cocoa butter 2, conventionally it is tempered, it is spherically shaped and cool and solidify, obtain oil
The spherical chocolate of 42.0 weight %.Weight of the spherical chocolate for obtaining averagely per 1 is 3.5g.
(Production Example 2)
By the weight portion of whole milk powder 15, the weight portion of dry cream 7.5, the weight portion of wheat flour 31, the weight portion of granulated sugar 22, almond powder
18 weight portions and the weight portion of avicel cellulose 6.5 mix, and obtain covering mixture of powders.The oil of the mixture of powders of acquisition
It is 1 weight % for 18 weight %, moisture.
(Production Example 3)
By plus the weight portion of butter 48 of thermal melting, the weight portion of vegetable fat 47, the weight portion of Arabic gum 0.5, HLB be 2
Sucrose fatty ester (trade name：Ryoto Sugar Ester ER-290、Mitsubishi-Kagaku Foods
Corporation is manufactured) mixing of 0.5 weight portion, the weight portion of apricot kernel butter 2 and the weight portion of ammonium carbonate 2, obtain oil-based liquid mixing
Thing.The oil of the oil-based liquid mixture of acquisition is 88 weight %, moisture is 6.4 weight %.
(embodiment 1)
Above-mentioned spherical chocolate 30kg is put into in the rotating kettle of diameter 900mm, at 20 DEG C of temperature, with rotating speed 12rpm
Rotate rotating kettle.Slow that above-mentioned oil-based liquid mixture 500g is put into into rotating kettle, then spherical chocolate surface is by oiliness
Liquid mixture is covered.Then, above-mentioned mixture of powders 1.5kg is slowly put into into rotating kettle, then mixture of powders is attached to
The oil-based liquid mixture of spherical chocolate surface, so as to cover spherical chocolate.Equally, by oil-based liquid mixture 500g and
Mixture of powders 1.5kg alternately puts into, and each 14 times are repeated to spherical chocolate, the covering of each 15 times is amounted to, and obtains spherical
Chocolate is by the covered spherical compound dessert of the mixture of mixture of powders and oil-based liquid mixture.Now spherical compound
Weight of the dessert averagely per 1 is 6.9g.The outer skin zone formed by the mixture of mixture of powders and oil-based liquid mixture is total
The moisture of body is 2.2 weight %, oil is 37.2 weight %.
The spherical compound dessert for obtaining is taken out from rotating kettle, and with impingement ovens (impingement oven) 250
Bakee at DEG C 1 minute, then bakee 1 minute at 235 DEG C, obtain bakeing compound dessert.The compound dessert of the baking for obtaining is tasted,
As a result outer skin zone easy fragmentation in mouth, with the mouthfeel as the good cookies of the molten sense of mouth, the molten sense of mouth of the chocolate of central part
Well, quality is good.Cutting to be bakeed and confirm section after compound dessert, is not as a result between outer skin zone and central part chocolate free
Gap, it is in good condition.The oil for bakeing the central part chocolate of compound dessert is 41.8 weight %.
(test example 1)
Respectively by above-described embodiment 1 outside spherical chocolate formula each formula for being set in table 1, in addition, press
According to the compound dessert of baking that method same as Example 1 obtains embodiment 2~5.The unit of the compounding ratio in table 1 is weight
Part.The unit of oil is weight %.
[table 1]
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Chocolate basic material | 64 | 64 | 64 | 64 | 64 |
| Substitute of cocoa fat | 15 | 15 | 15 | 15 | 15 |
| Cocoa power | 15 | 7.5 | 0 | 7.5 | 7.5 |
| Dextrin | 4 | 10.6 | 17.2 | 10.6 | 10.6 |
| Cocoa butter | 2 | 2.9 | 3.8 | 1.9 | 0.4 |
| Lecithin | 0 | 0 | 0 | 1 | 2.5 |
| Amount to | 100 | 100 | 100 | 100 | 100 |
| Oil | 42.0 | 42.0 | 42.0 | 42.0 | 42.0 |
In the minds of the baking spot of embodiment 2,3,4 and 5, the outer skin zone of any one easy fragmentation in mouth, with mouth
Mouthfeel as the good cookies of molten sense, the molten sense of mouth of the chocolate of central part is good, and quality is good.Determine the baking for obtaining to answer
Center chocolate oil amount after the chalaza heart, firm baking.In addition, will bakee compound dessert preserves 10 under conditions of 37 DEG C
My god, determine the oil amount of its center chocolate.The results are shown in table 2.Unit is weight %.
[table 2]
Compared with the compound dessert of baking of the center chocolate with cocoa power, center chocolate have 7.5 weight % or
The reduction of the oil of center chocolate when the compound dessert of baking of 15 weight % cocoa powers can suppress to bakee.In addition, and center
Chocolate not compare by the compound dessert of the baking with cocoa power, and center chocolate has 7.5 weight % or 15 weight % cocoa powers
The compound dessert of baking can suppress the reduction of the oil that 10 Tian Shi centers chocolates are preserved under the conditions of 37 DEG C.
(test example 2)
The compound dessert of baking to obtaining is given after 10 days temperature cycles according to the frequency of 20~30 DEG C, 2 circulation/days,
Preserve 24 hours at 20 DEG C.Thereafter, compound dessert is bakeed to be cut by way of the center portion thereof, observation center is skilful by each
The albefaction state that cross section, the frosting of gram force causes, according to the quality evaluated A, B, C are set to successively.Show the result in table 3.
[table 3]
Know that the lecithin amount included in the chocolate of center is more, can more suppress the albefaction of the chocolate in preserving.It is real
In applying the center chocolate of example 4, also comprising chocolate basis material composition included in, the ovum comprising 1.5 weight %
Phosphatide.The compound dessert of baking of embodiment 4 inhibits to a certain extent the albefaction of the chocolate in preserving.Particularly embodiment
In 5, comprising the composition in chocolate basic material, 3.0 weight % lecithin are contained in the chocolate of center, be prevented from protecting
The albefaction of the chocolate in depositing.
(Production Example 4)
By the weight portion of dextrin 20, the weight portion of wheat flour 50, the weight portion of cornstarch 7, the weight portion of Icing Sugar 7 and powdered oil 16
Weight portion mixes, and obtains covering mixture of powders.The oil of the mixture of powders of acquisition is 16 weight %, moisture is 7 weights
Amount %.
(Production Example 5)
The weight portion of butter 49.5, the weight portion of sorbitol solution 50 that moisture is 30 weight % and the lecithin of thermal melting will be added
The weight portion of fat 0.5 mixes, and obtains oil-based liquid mixture.The oil of the oil-based liquid mixture of acquisition is 41 weight %, moisture
For 23 weight %.
(embodiment 6)
Spherical chocolate 30kg of Production Example 1 is put into in the rotating kettle of diameter 900mm, in 20 DEG C of temperature, rotating speed 12rpm
Under rotate rotating kettle.The oil-based liquid mixture 500g obtained in Production Example 5 is slowly put into into rotating kettle, as a result spherical chalk
Power surface is covered by oil-based liquid mixture.Then, the mixture of powders 1.5kg obtained in Production Example 4 is slowly put into into rotation
Kettle, then mixture of powders be attached to the oil-based liquid mixture of spherical chocolate surface, so as to cover spherical chocolate.Together
Sample, oil-based liquid mixture 500g and mixture of powders 1.5kg are alternately put into, spherical chocolate is repeated each 14 times,
The covering of each 15 times is amounted to, spherical chocolate is obtained by the covered ball of the mixture of mixture of powders and oil-based liquid mixture
Shape is combined dessert.Weight of the spherical compound dessert now averagely per 1 is 6.9g.Mix comprising mixture of powders and oil-based liquid
The overall moisture of the outer skin zone of the mixture of compound is 8.6 weight %, oil is 18.6 weight %.
The spherical compound dessert for obtaining is taken out from rotating kettle, and 1 minute is bakeed at 250 DEG C with impingement ovens, then
Bakee 1 minute at 235 DEG C, obtain bakeing compound dessert.The compound dessert of the baking for obtaining is tasted, as a result not as in embodiment 1
The compound dessert of the baking of acquisition, outer skin zone easy fragmentation in mouth, with the mouthfeel as the slightly good cookies of the molten sense of mouth, central part
Chocolate the molten sense of mouth it is good, quality is slightly good.Cutting to be bakeed and confirm section after compound dessert, as a result outer skin zone and central part
It is in good condition without space between chocolate.The oil for bakeing the central part chocolate of compound dessert is 41.8 weight %.
(comparing Production Example 1)
By the weight portion of wheat flour 50, the weight portion of farina 15, the weight portion of peanut powder 5, the weight portion of powdered oil 30
With the mixing of the weight portion of sodium acid carbonate 1, covering mixture of powders is obtained.The oil of the mixture of powders of acquisition be 31 weight %,
Moisture is 7 weight %.
(comparing Production Example 2)
The weight portion of granulated sugar 70 and the weight portion of egg 30 are mixed, liquid mixture is obtained.The oil of the liquid mixture of acquisition
It is divided into 3 weight %, moisture for 22.8 weight %.
(comparative example 1)
Spherical chocolate 30kg of Production Example 1 is put into in the rotating kettle of diameter 900mm, in 20 DEG C of temperature, rotating speed 12rpm
Under rotate rotating kettle.The liquid mixture 500g that obtains in Production Example 2 will be compared and slowly put into rotating kettle, then spherical chalk
Power surface is covered by liquid mixture.Then, the mixture of powders 1.5kg that obtains in Production Example 1 will be compared and slowly puts into rotation
Kettle, then mixture of powders be attached to the liquid mixture of spherical chocolate surface, so as to cover spherical chocolate.Equally, will
Liquid mixture 500g and mixture of powders 1.5kg alternately puts into, and spherical chocolate is repeated each 14 times, amounts to each 15 times
Covering, obtain spherical chocolate by the covered spherical compound dessert of the mixture of mixture of powders and liquid mixture.This
When weight of the spherical compound dessert averagely per 1 be 6.9g.Mixture comprising mixture of powders Yu oil-based liquid mixture
The overall moisture of outer skin zone be 12.2 weight %, oil be 1.7 weight %.
The spherical compound dessert for obtaining is taken out from rotating kettle, and 1 minute is bakeed at 250 DEG C with impingement ovens, then
Bakee 1 minute at 235 DEG C, obtain the compound dessert of baking of comparative example 1.The compound dessert of the baking for obtaining is tasted, as a result by drying
The outer skin zone that roasting point is formed centrally is hard, and the molten sense of mouth dessert more compound than the baking obtained in embodiment is poor.
Claims (13)
1. it is a kind of to bakee compound dessert, it is characterised in that the baking spot pericardium containing the central part being formed centrally by oiliness point and
Outer skin zone comprising oiliness raw material and starchiness raw material,
The baking spot the heart channel of Hang-Shaoyin cross obtain the central part be mixed the mixed liquor comprising oiliness raw material and starchiness raw material and
Into batter or dough team knowledge compound dessert operation and by the operation that bakeed of compound dessert for obtaining obtaining
,
The moisture of the outer skin zone before baking be 10 weight % below,
The oil of the outer skin zone before baking is more than 15 weight %.
2. it is according to claim 1 to bakee compound dessert, it is characterised in that to obtain the central part and be mixed comprising oiliness
The operation of the compound dessert of the mixed liquor of raw material and the batter of starchiness raw material or dough team knowledge includes：
The operation for covering the mixed liquor comprising oiliness raw material and the operation for covering starchiness raw material thereafter.
3. it is according to claim 2 to bakee compound dessert, it is characterised in that the mixed liquor totality comprising the oiliness raw material
Oil be 80 weight % more than.
4. the compound dessert of baking according to any one of claims 1 to 3, it is characterised in that comprising the oiliness raw material
Mixed liquor contains thickener.
5. the compound dessert of baking according to any one of claims 1 to 3, it is characterised in that comprising the oiliness raw material
Mixed liquor contains emulsifying agent.
6. the compound dessert of baking according to any one of claims 1 to 3, it is characterised in that the starchiness raw material
Containing wheat flour.
7. the compound dessert of baking according to any one of claims 1 to 3, it is characterised in that constitute the central part
Oiliness point in the minds of comprising the grease more than 5 weight % and below 25 weight %, SFC of the grease at 30 DEG C is solid fat
It is less than 70% that fat content is the SFC at less than 30%, and 20 DEG C.
8. it is according to claim 7 to bakee compound dessert, it is characterised in that the SFC at 20 DEG C of the grease is 20%
More than.
9. the compound dessert of baking according to any one of claims 1 to 3, it is characterised in that constitute the central part
Oiliness point in the minds of, the cocoa power comprising 5 weight %~30 weight %.
10. it is according to claim 7 to bakee compound dessert, it is characterised in that the SFC at 20 DEG C of the grease is 40%
More than.
11. according to claim 10 bakings are combined dessert, it is characterised in that constitute the oiliness dessert of the central part
In, the cocoa power comprising 5 weight %~30 weight %.
A kind of 12. manufacture methods for bakeing compound dessert, it is characterised in that its be comprising the central part being formed centrally by oiliness point,
The manufacture method of dessert is combined with the baking of the outer skin zone comprising oiliness raw material and starchiness raw material,
It includes obtaining batter or life that the central part is mixed the mixed liquor comprising oiliness raw material and starchiness raw material
The operation of the compound dessert that dough is covered and the operation for being bakeed the compound dessert for obtaining,
The moisture of the outer skin zone before baking be 10 weight % below,
The oil of the outer skin zone before baking is more than 15 weight %.
13. manufacture methods for bakeing compound dessert according to claim 12, it is characterised in that obtain the central part quilt
The operation bag of the compound dessert of the batter or dough team knowledge of mixed liquor and starchiness raw material of the mixing comprising oiliness raw material
Include：
The operation for covering the mixed liquor comprising oiliness raw material and the operation for covering starchiness raw material thereafter.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012-099358 | 2012-04-25 | ||
| JP2012099358 | 2012-04-25 | ||
| PCT/JP2013/061902 WO2013161807A1 (en) | 2012-04-25 | 2013-04-23 | Baked composite confection and method for producing same |
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| Publication Number | Publication Date |
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| CN104244725A CN104244725A (en) | 2014-12-24 |
| CN104244725B true CN104244725B (en) | 2017-05-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201380020712.3A Active CN104244725B (en) | 2012-04-25 | 2013-04-23 | Baked composite confection and method for producing same |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP5908067B2 (en) |
| KR (1) | KR101852660B1 (en) |
| CN (1) | CN104244725B (en) |
| HK (1) | HK1201688A1 (en) |
| TW (1) | TWI626888B (en) |
| WO (1) | WO2013161807A1 (en) |
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| US20160088856A1 (en) * | 2013-04-22 | 2016-03-31 | Meiji Co., Ltd. | Baked fat-based confectionery and method for manufacturing same |
| KR101870527B1 (en) * | 2016-10-19 | 2018-07-20 | 이창동 | Korean red ginseng chocolate and composition and method formanufacturing the same |
| KR102050018B1 (en) * | 2017-10-31 | 2019-11-28 | 롯데제과 주식회사 | A biscuit having dual-texture and a manufacturing method thereof |
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| CN1543313A (en) * | 2000-06-27 | 2004-11-03 | �����Ƹ���ʽ���� | Hollow cakes containing puffed chocolate and process for producing the same |
| CN101816363A (en) * | 2010-05-05 | 2010-09-01 | 江南大学 | A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat |
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| JPS63177757A (en) * | 1987-01-19 | 1988-07-21 | Morinaga & Co Ltd | Preparation of multi-layered hollow baked cake |
| JPH02150236A (en) * | 1988-11-30 | 1990-06-08 | Kanegafuchi Chem Ind Co Ltd | Hard butter composition |
| JP3329483B2 (en) * | 1992-04-09 | 2002-09-30 | 旭電化工業株式会社 | Edible hardened oil |
| JP3349678B2 (en) * | 1999-03-19 | 2002-11-25 | 江崎グリコ株式会社 | Baked chocolate and baked confections containing it |
| JP3464646B2 (en) * | 2000-09-01 | 2003-11-10 | 旭電化工業株式会社 | Oil composition and chocolate composite confectionery produced using the same |
| JP3947068B2 (en) * | 2002-09-10 | 2007-07-18 | 森永製菓株式会社 | Method for producing oleaginous confectionery |
| JP4283648B2 (en) * | 2003-11-20 | 2009-06-24 | 明治製菓株式会社 | Puffed baked confectionery including a central core and method for producing the same |
| JP2006006277A (en) * | 2004-06-29 | 2006-01-12 | Sakamoto Yakuhin Kogyo Co Ltd | Inhibitor of oozing of oil and fat |
| WO2007091529A1 (en) * | 2006-02-06 | 2007-08-16 | Fuji Oil Company, Limited | Oil-and-fat composition for chocolate and composite food using the same |
| KR20100017249A (en) * | 2007-05-18 | 2010-02-16 | 후지 세이유 가부시키가이샤 | Oil-and-fat composition for spray, and method for production of backed confectionery using the composition |
| JP5570113B2 (en) * | 2008-12-22 | 2014-08-13 | 日清オイリオグループ株式会社 | Oil and fat and method for producing oil and fat |
| JP4651734B1 (en) * | 2009-09-30 | 2011-03-16 | 日清オイリオグループ株式会社 | Oil and fat manufacturing method |
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2013
- 2013-04-23 WO PCT/JP2013/061902 patent/WO2013161807A1/en active Application Filing
- 2013-04-23 KR KR1020147026908A patent/KR101852660B1/en active IP Right Grant
- 2013-04-23 CN CN201380020712.3A patent/CN104244725B/en active Active
- 2013-04-23 JP JP2014512606A patent/JP5908067B2/en active Active
- 2013-04-23 TW TW102114439A patent/TWI626888B/en active
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| CN1543313A (en) * | 2000-06-27 | 2004-11-03 | �����Ƹ���ʽ���� | Hollow cakes containing puffed chocolate and process for producing the same |
| CN101816363A (en) * | 2010-05-05 | 2010-09-01 | 江南大学 | A kind of effective prescription that improves the chocolate quality of substitute of cocoa fat |
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Also Published As
| Publication number | Publication date |
|---|---|
| TW201400026A (en) | 2014-01-01 |
| KR101852660B1 (en) | 2018-04-26 |
| KR20150008849A (en) | 2015-01-23 |
| HK1201688A1 (en) | 2015-09-11 |
| JP5908067B2 (en) | 2016-04-26 |
| CN104244725A (en) | 2014-12-24 |
| WO2013161807A1 (en) | 2013-10-31 |
| TWI626888B (en) | 2018-06-21 |
| JPWO2013161807A1 (en) | 2015-12-24 |
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