WO2019077648A1 - Baked chocolate confectionery and method for manufacturing baked chocolate confectionery - Google Patents

Abstract

Provided is a method for inhibiting the formation of oily stains in baking a chocolate, said stains being caused by the migration of oily components onto the surface of the baked chocolate and whitening the surface to thereby deteriorate the appearance thereof. In a baked chocolate confectionery which is formed into a definite shape and thermally denatured at least on the surface, a citric acid monoglyceride is contained. A citric acid monoglyceride is added to a chocolate dough and then the dough is formed into a definite shape and baked to thereby manufacture a baked chocolate confectionery. Also, a citric acid monoglyceride is used for inhibiting the formation of oily stains when baking a chocolate.

Description

Fired chocolate confectionery and method for producing baked chocolate confectionery

The present invention relates to a baked chocolate confectionery obtained by forming a chocolate dough into a predetermined shape and baking it.

The baked chocolate confectionery is characterized in that at least the surface is hardened so that it can be eaten without staining the fingers, and a unique flavor is also imparted by baking.

With respect to baking of chocolate, for example, Patent Document 1 below discloses a baking-resistant temperature chocolate characterized by blending 0.1 to 0.7 wt% of sucrose fatty acid ester of HLB 10 or more, according to the chocolate It is described that even at a baking temperature of 150 to 200 ° C., it does not cause deformation, oil bleeding or hardening, and can maintain the original smoothness of chocolate.

On the other hand, with regard to an emulsifier used for chocolate, for example, in Patent Document 2 below, glycerin mono with an organic acid monoglyceride of 0.01 to 0.5 wt% and / or a fatty acid content of 20 or more carbon atoms is 30% or more An oil-in-water type emulsified chocolate processed food characterized in that it contains 0.01 to 0.5% by weight of fatty acid ester is disclosed, and oil-in-water type oil such as ganaches which is obtained by mixing chocolate material and milk material In processed food products of emulsified chocolate, by using a specific emulsifier, it acts synergistically with the protein derived from the raw material and the emulsifying interface is adjusted, so it has good mouth melting, is rich in whipping properties, and is excellent due to emulsifying destruction or separation It is described that a product which does not cause deterioration in quality can be obtained.

In addition, according to Patent Document 3 below, in the water-containing chocolate material for baked confectionery center, the emulsified state is further stabilized by adding an organic acid monoglyceride, and chocolate having a large amount of milk protein components such as milk chocolate material and white chocolate material. It is described as being particularly effective because it is presumed that when the dough is used, the emulsified state is less likely to be broken even if the protein is denatured (paragraph 0034 of cited reference 3). Then, it is described that the chocolate dough is covered with cookie dough or the like and baked.

Japanese Patent Application Laid-Open No. 58-60944 Tokuhei 5-977 JP, 2010-88374, A

However, according to the study of the present inventors, there is a problem that when the chocolate is fired, the oil floats on the surface and becomes whitish and the appearance is deteriorated, and in the above-mentioned Patent Document 1, the effect of suppressing such oil stain at the time of firing It was scarce. Moreover, baking the oil-in-water-type emulsified chocolate processed food is not described in the said patent document 2, and in the said patent document 3, covering and baking with cookie dough etc. is described in the said patent document 3 However, it has not been attempted to solve the problem of oil stain at the time of firing in which oil floats on the surface of the baked chocolate and becomes whitish and the appearance becomes worse.

Therefore, an object of the present invention is to provide a method for suppressing oil stains during baking of chocolate.

In order to achieve the above object, according to a first aspect of the present invention, there is provided a baked chocolate confection comprising a citric acid monoglyceride in a baked chocolate confection that is molded into a predetermined shape and at least the surface is heat-denatured. It is provided.

The baked chocolate confectionery of the present invention preferably contains 0.01 to 3% by mass of the citric acid monoglyceride.

A second aspect of the present invention is to provide a method for producing a baked chocolate confection comprising the steps of: adding citric acid monoglyceride to a chocolate dough, molding it into a predetermined shape, and baking it.

In the method for producing a baked chocolate confection according to the present invention, it is preferable to contain 0.01 to 3% by mass of the citric acid monoglyceride.

On the other hand, a third of the present invention is to provide use of citric acid monoglyceride for preventing oil stain at the time of baking of chocolate.

According to the present invention, a specific emulsifying agent can be used to suppress oil stain at the time of baking of chocolate.

In the present specification, "chocolate" is not limited by regulations or regulations, and means any processed oil-and-fat processed food using cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat and the like. For example, pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate and the like can be mentioned, and it also includes white chocolate without cacao mass and cocoa powder.

Chocolate can be produced using cocoa mass and / or cocoa, saccharides, milk powder, emulsifiers, cocoa butter and / or oils, flavors, coloring agents and the like as raw materials according to a conventional method for producing chocolate. That is, after mixing and refining a raw material according to a conventional method, it can manufacture by performing conching. In addition, after the conching step, so-called whip processing may be performed so as to be vigorously stirred while being heated, cooled, pressurized, and depressurized, and air bubbles may be contained. Stirring can be performed, for example, using a mixer, an air-containing mixer, or the like.

As a raw material of chocolate, for example, sugar is preferably used as sugar. If necessary, other saccharides such as trehalose and maltose or sugar alcohol may be blended. Here, in order to obtain the soft and smooth texture inherent in chocolate, it is preferable not to contain reducing sugar such as lactose.

As a raw material of chocolate, for example, whole milk powder, skimmed milk powder, etc. can be used as milk powder. Here, in order to obtain the soft and smooth texture inherent in chocolate, it is preferable to reduce the content of milk protein as much as possible.

As a raw material of chocolate, for example, as cocoa butter and / or cocoa butter substitute fat, non-tempering type such as coconut oil, palm oil, hard butter using palm kernel oil as raw material, trans hard butter using elaidic acid as constituent fatty acid And oils of tempering type such as cocoa butter can be used. A plurality of fats and oils may be used in combination.

In addition, chocolate is, for example, crushed nuts, fruit juice powder, freeze-dried fruit chips, coffee chips, caramel, green tea, cocoa nibs, expanded snack foods, biscuit chips, to the extent that the effects of the present invention are not impaired. Ingredients such as candy chips, chocolate chips, dried fruits and marshmallows may be contained.

The chocolate confectionery of the present invention is obtained by molding the above-mentioned chocolate as a dough into a predetermined shape and baking it.

The means for molding is not particularly limited. For example, molding for molding into a mold (mold), extrusion for extrusion from a die of an extruder into a predetermined shape and cutting, chocolate material is dropped directly on a steel belt and solidified Methods such as steel belt forming can be mentioned. In addition, although the shape may be arbitrary, for example, it is preferable to set the minimum diameter or the short side length of the dough after molding to be 0.5 to 5.0 cm, and to be 1.0 to 2.5 cm. It is more preferable to If the size is less than the above range, molding tends to be difficult, which may be undesirable. In addition, when the size exceeds the above range, the shape-retaining property tends to decrease due to its own weight, which may be undesirable. Also, in order to maintain the soft and smooth texture after baking, the minimum diameter or short side length of the dough after molding is preferably 0.5 cm or more, and 1.0 cm or more. It is more preferable to

There is no restriction | limiting in particular in the means of baking, For example, it can carry out using oven, a gas burner, a microwave oven, or an electric heater (toaster) etc. In particular, an oven is preferably used. The firing temperature is preferably 180 to 300 ° C. for 1 to 10 minutes, and more preferably 200 to 270 ° C. for 1 to 10 minutes. After firing, forced cooling may be performed by, for example, free cooling or air blowing. By baking under such conditions, it is possible to obtain a baked chocolate confection that has at least a surface heat-denatured and has a texture of appropriate hardness. In addition, it is possible to obtain a baked chocolate confectionery in which the inside has a moist and smooth mouth melt and the chocolate flavor is better maintained.

However, in the present invention, it is necessary to contain citric acid monoglyceride. Thereby, the oil stain at the time of baking of chocolate can be suppressed so that it may mention later. Here, "oil stain" is not different from the meaning generally understood by the consumer and those skilled in the art, and specifically, the oil floats on the surface of the baked chocolate and becomes whitish to deteriorate the appearance. Means. The content of citric acid monoglyceride is preferably 0.01 to 3% by mass, more preferably 0.1 to 1.5% by mass, in the baked chocolate confectionery. If it is less than the above range, there is a tendency that the effect of suppressing the oil stain at the time of baking of the chocolate can not be exhibited, which may be undesirable. In addition, if the above range is exceeded, the taste tends to be impaired, which may be undesirable.

There is no particular limitation on the method of containing citric acid monoglyceride in the baked chocolate confectionery, but from the viewpoint of production efficiency, it is preferable to contain it in the dough before baking. In that case, citric acid monoglyceride may be used as a part of the raw material of chocolate, and may be added to it after preparing predetermined chocolate. In addition, in order to satisfy the preferable content in the baked chocolate confectionery, it is preferable to contain 0.01 to 3 mass% in the dough before baking, and to contain 0.1 to 1.5 mass%. preferable. Moreover, in order to suppress the oil stain at the time of baking of a chocolate more effectively, content of the citric-acid monoglyceride in the part within 1 mm from the outermost surface where the baking is given at least of the chocolate dough before baking is said It is preferable that it is a range.

As described above, the present invention provides a baked chocolate confection in which oil stain at the time of baking of chocolate is suppressed. Moreover, the manufacturing method of the baking chocolate confectionery in which the oil stain at the time of baking of chocolate was suppressed is provided. Further, it provides the use of citric acid monoglyceride for preventing oil stains during baking of chocolate. It goes without saying that the configurations known in the art may be combined as long as the effects of the present invention are not adversely affected.

EXAMPLES The present invention will be specifically described by way of the following examples, but these examples do not limit the scope of the present invention.

<Test Example 1>
50 parts by mass of sugar, 10 parts by mass of cacao mass, 15 parts by mass of whole milk powder, 25 parts by mass of vegetable fats and oils are added as a basic composition, 0.5 parts by mass of various emulsifiers shown in Table 1 below are added thereto. The mixture was mixed and refined to a particle size of 25 .mu.m, followed by conching to prepare a chocolate dough. The chocolate material was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then taken out of the mold and placed in an oven and baked at 200 ° C. for 3 minutes to produce a baked chocolate confectionery.

The degree of oil stain was evaluated for the obtained baked chocolate confectionery in comparison with the molded shape before baking. The results are shown in Table 1. In the evaluation, in the table, "A" indicates that oil stains are sufficiently suppressed, "B" indicates that oil stains are suppressed, and "C" indicates that oil stains are slightly generated. “D” represents that oil stains were significantly generated.

As a result, as shown in Table 1, in the sample 1 to which citric acid monoglyceride was added as an emulsifier, the oil stain at the time of firing was sufficiently suppressed, while in the comparative samples 1 to 11 to which other types of emulsifier were added The effect of was not obtained. Therefore. It is understood that the effect of suppressing the oil stain at the time of baking of the chocolate is a characteristic effect of citric acid monoglyceride.

Test Example 2
The baked chocolate confectionery was manufactured by the mixing | blending which changed the addition amount of citric acid monoglyceride, and it carried out similarly to Experiment 1, and evaluated the grade of the oil stain by citric acid monoglyceride. The results are shown in Table 2.

As a result, as shown in Table 2, the citric acid monoglyceride exhibited the effect of suppressing the oil stain at the time of baking of the chocolate in the range of 0.01 to 3 parts by mass as the blending amount with respect to 100 parts by mass of the chocolate dough.

Claims (5)

1. The baked chocolate confectionery characterized in that it is formed into a predetermined shape and at least the surface is heat-denatured, and contains citric acid monoglyceride.
2. The baked chocolate confectionery according to claim 1, wherein the citric acid monoglyceride is contained in 0.01 to 3% by mass.
3. A method for producing a baked chocolate confection comprising the steps of: adding citric acid monoglyceride to a chocolate material, molding it into a predetermined shape, and baking it.
4. The method for producing a baked chocolate confection according to claim 3, wherein 0.01 to 3% by mass of the citric acid monoglyceride is contained.
5. Use of citric acid monoglyceride for preventing oil stains during baking of chocolate.