JP2008206457A - Baked chocolate confectionery and method for producing the same - Google Patents
Baked chocolate confectionery and method for producing the same Download PDFInfo
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- Confectionery (AREA)
Abstract
Description
本発明は、常温硬化性のチョコレート生地を所定形状に成形し、焼成して得られる焼成チョコレート菓子及びその製造方法に関する。 The present invention relates to a baked chocolate confectionery obtained by forming a room temperature curable chocolate dough into a predetermined shape and baking it, and a method for manufacturing the same.
焼成チョコレート菓子は、少なくとも表面が硬化しているため、手指を汚さずに食べることができ、焼成による独特の風味も付与されているという特徴がある。 Since the baked chocolate confectionery has at least the surface hardened, it can be eaten without soiling the fingers, and has a characteristic that it is given a unique flavor by baking.
しかしながら、焼成の際に、成形したチョコレート生地がダレやすく、製品形状を一定にすることが難しいという問題があった。 However, there has been a problem that the formed chocolate dough is easily sagted during baking and it is difficult to make the product shape constant.
このため、下記特許文献１には、チョコレート生地に気泡を含有させた後、成形し、焼成して固化することを特徴とする焼菓子の製造法が開示されている。 For this reason, the following Patent Document 1 discloses a method for producing a baked confectionery characterized in that bubbles are contained in chocolate dough, then molded, baked and solidified.
一方、クッキーやビスケット等の原料ドウに混入し、焼成する焼菓子用チョコレートとして、下記特許文献２には、砂糖２０〜６６重量％、ＨＬＢ値が１０以上のポリグリセリン脂肪酸エステル０．２〜１重量％、常温可塑性油脂３４〜４２重量％含む常温可塑性焼菓子用チョコレートが開示されている。 On the other hand, as a chocolate for baked confectionery mixed and baked in raw material doughs such as cookies and biscuits, the following Patent Document 2 discloses a polyglycerin fatty acid ester 0.2 to 1 having a sugar of 20 to 66% by weight and an HLB value of 10 or more. A chocolate for ordinary temperature plastic baked confectionery containing 34% by weight of 34% by weight of ordinary temperature plastic fat is disclosed.
また、下記特許文献３には、スナック菓子生地中に入れて、焼成するためのチョコレート類として、ポリグリセリンオレイン酸モノエステルが０．０５〜１重量％及びＨＬＢ５以下のポリグリセリンオレイン酸エステルが０．０５〜１重量％添加されていることを特徴とするチョコレート類が開示されている。
上記特許文献１の焼菓子の製造法では、チョコレート生地に気泡を含有させることにより、焼成時にチョコレート生地がダレるのを防止しているが、気泡を含有するため、内部まで熱変性しやすく、サク味のある軽い食感が得られるという特徴はあるものの、チョコレート本来のトロッとした軟らかい食感が乏しくなるという問題点があった。 In the manufacturing method of the baked confectionery of the above-mentioned patent document 1, the chocolate dough is prevented from sagging at the time of baking by containing bubbles in the chocolate dough. Although there is a feature that a light texture with a crispy taste can be obtained, there is a problem that the soft texture that is the original stuff of chocolate becomes poor.
また、上記特許文献２の常温可塑性焼菓子用チョコレートは、クッキーやビスケット等の原料ドウに混入し、焼成するためのものであり、原料ドウに混入しやすくするため、常温可塑性のチョコレート生地を用いている。したがって、常温硬化性のチョコレート生地を成形し、焼成して得られる、チョコレートを主体とする焼菓子を提供することを目的としたものではなかった。 Moreover, the chocolate for normal temperature plastic baked confectionery of the said patent document 2 mixes in raw material doughs, such as a cookie and a biscuit, and is for baking, In order to make it easy to mix into raw material dough, normal temperature plastic chocolate dough is used. ing. Therefore, the object of the present invention is not to provide a baked confectionery mainly composed of chocolate, which is obtained by molding and baking a room temperature-curable chocolate dough.
更に、上記特許文献３のチョコレート類も、例えばエクストルーダーで膨化した中空のスナック菓子生地に注入し、焼成して複合菓子を得るためのチョコレート類を提供することを目的としており、常温硬化性のチョコレート生地を成形し、焼成して得られる、チョコレートを主体とする焼菓子を提供することを目的としたものではなかった。 Furthermore, the chocolates of the above-mentioned Patent Document 3 are also intended to provide chocolates for injecting into a hollow snack confectionery dough expanded with an extruder, for example, and baking to obtain a composite confectionery. It was not intended to provide a chocolate-based baked confectionery obtained by shaping and baking the dough.
したがって、本発明の目的は、チョコレート生地を所定形状に成形し、焼成して得られる焼成チョコレート菓子であって、焼成時のダレを抑制できるようにした焼成チョコレート菓子及びその製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a baked chocolate confectionery obtained by molding a chocolate dough into a predetermined shape and baking it, and capable of suppressing sagging during baking, and a method for producing the same. It is in.
上記目的を達成するため、本発明の焼成チョコレート菓子は、常温硬化性のチョコレート生地を所定形状に成形し、焼成して得られる焼成チョコレート菓子であって、ＨＬＢ８以上のポリグリセリン脂肪酸エステルを含有することを特徴とする。 In order to achieve the above object, the baked chocolate confectionery of the present invention is a baked chocolate confectionery obtained by forming a room temperature curable chocolate dough into a predetermined shape and baking it, and contains a polyglycerin fatty acid ester of HLB8 or higher. It is characterized by that.
また、本発明の焼成チョコレート菓子の製造方法は、ＨＬＢ８以上のポリグリセリン脂肪酸エステルを含有する常温硬化性のチョコレート生地を、モールド成形、押出成形、エリクセン成形、パンワーク成形及びスチールベルト成形から選ばれたいずれかの方法で成形し、１８０〜３００℃で、１〜１０分焼成することを特徴とする。 Moreover, the manufacturing method of the baking chocolate confectionery of this invention is chosen from mold shaping | molding, extrusion molding, Erichsen shaping | molding, pan work shaping | molding, and steel belt shaping | molding for the normal temperature curable chocolate dough containing the polyglyceryl fatty acid ester more than HLB8. It shape | molds by one of the methods, and it baked at 180-300 degreeC for 1-10 minutes, It is characterized by the above-mentioned.
本発明によれば、ＨＬＢ８以上のポリグリセリン脂肪酸エステルを含有することにより、焼成時のダレを抑制することができ、焼成後の形状のばらつきが少ない製品を得ることができる。また、気泡を含有させなくても、ダレを十分に抑制できるので、チョコレート本来の食感を有する製品を得ることができる。 According to the present invention, by containing a polyglycerin fatty acid ester of HLB8 or higher, sagging during firing can be suppressed, and a product with little variation in shape after firing can be obtained. Moreover, even if it does not contain air bubbles, sagging can be sufficiently suppressed, so that a product having the original texture of chocolate can be obtained.
本発明においては、前記ポリグリセリン脂肪酸エステルが、ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル、又はＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステルであることが好ましい。これらのポリグリセリン脂肪酸エステルを含有することにより、焼成時のダレをより効果的に抑制することができる。 In the present invention, the polyglycerol fatty acid ester is preferably a polyglycerol saturated fatty acid ester of HLB 10 or more, or a polyglycerol unsaturated fatty acid ester of HLB 8 or more. By containing these polyglycerin fatty acid esters, sagging during firing can be more effectively suppressed.
また、本発明で用いるチョコレート生地は、上昇融点３５℃以上の油脂を０．２〜５．０質量％含有することが好ましく、前記上昇融点３５℃以上の油脂が、飽和脂肪酸トリグリセリドであることが更に好ましい。これによれば、焼成時のダレをより効果的に抑制することができる。 Moreover, it is preferable that the chocolate dough used by this invention contains 0.2-5.0 mass% of fats and oils with a raise melting | fusing point 35 degreeC or more, and that the said fats and oils with a raise melting | fusing point 35 degreeC or more are saturated fatty acid triglycerides. Further preferred. According to this, the dripping at the time of baking can be suppressed more effectively.
更にまた、前記チョコレート生地を成形した後、相対湿度５０〜７０％、温度１５〜３０℃の雰囲気下で１時間以上放置し、その後に焼成を行うことが好ましい。これによれば、焼成時のダレを更に効果的に防止することができる。 Furthermore, after molding the chocolate dough, it is preferable to leave it for 1 hour or more in an atmosphere of a relative humidity of 50 to 70% and a temperature of 15 to 30 ° C., followed by baking. According to this, sagging during firing can be more effectively prevented.
本発明によれば、ＨＬＢ８以上のポリグリセリン脂肪酸エステルを含有する常温硬化性のチョコレート生地を用いて、所定形状に成形し、焼成することによって、焼成時のダレを抑制して、焼成後の形状のばらつきが少ない製品を得ることができる。 According to the present invention, a cold-cured chocolate dough containing a polyglycerin fatty acid ester of HLB8 or higher is molded into a predetermined shape and baked to suppress sagging during baking, and the shape after baking A product with little variation in the size can be obtained.
本発明において、チョコレートとは、規約や法規上の規定によって限定されるものではなく、カカオマス、ココア、ココアバター、ココアバター代用脂等を使用した油脂加工食品全般を意味するものとする。また、チョコレート生地としては、例えば、純チョコレート生地、準チョコレート生地、ミルクチョコレート生地、準ミルクチョコレート生地、純ミルクチョコレート生地、ホワイトチョコレート生地、その他の一般的に用いられているチョコレート生地を採用することができる。 In the present invention, chocolate is not limited by the provisions of regulations and laws and regulations, and it means all fats and oils processed foods using cacao mass, cocoa, cocoa butter, cocoa butter substitute fat and the like. As chocolate dough, for example, pure chocolate dough, semi-chocolate dough, milk chocolate dough, semi-milk chocolate dough, pure milk chocolate dough, white chocolate dough, or other commonly used chocolate dough should be adopted. Can do.
このようなチョコレート生地は、通常のチョコレートに使用されているカカオマス及び／又はココア、糖類、粉乳、乳化剤、ココアバター及び／又はココアバター代用脂、香料等を主原料とし、更に必要に応じて上記副原料を用いて、製造することができる。 Such chocolate dough is mainly made of cocoa mass and / or cocoa, sugar, powdered milk, emulsifier, cocoa butter and / or cocoa butter substitute, flavoring, etc. used in ordinary chocolate, and if necessary, the above-mentioned It can be manufactured using auxiliary materials.
糖類としては、例えば、砂糖に、必要に応じて乳糖などの他の糖類や、糖アルコールなどを配合したものが好ましく用いられる。ただし、チョコレート本来の軟らかく滑らかな食感を得るためには、乳糖などの還元糖を含有しないことが好ましい。 As the saccharide, for example, a mixture of sugar and other saccharides such as lactose, sugar alcohol, or the like is preferably used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain a reducing sugar such as lactose.
粉乳としては、例えば、全脂粉乳、脱脂粉乳等を用いることができる。しかしながら、チョコレート本来の軟らかく滑らかな食感を得るためには、乳蛋白の含有量をできるだけ少なくする方が好ましい。 As milk powder, for example, whole milk powder, skim milk powder, etc. can be used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable to reduce the milk protein content as much as possible.
ココアバター及び／又はココアバター代用脂としては、ヤシ油、パーム油、パーム核油を原料としたハードバター、エライジン酸を構成脂肪酸とするトランス型ハードバター等のノンテンパリング型の油脂、ココアバター等のテンパリング型油脂を用いることができる。 As cocoa butter and / or cocoa butter substitute fat, non-tempering type fat and oil such as hard butter made from palm oil, palm oil and palm kernel oil, trans hard hard butter made from elaidic acid, cocoa butter, etc. Tempering type fats and oils can be used.
本発明は、焼成時のダレを抑制するため、このチョコレート生地に、乳化剤として、ＨＬＢ８以上のポリグリセリン脂肪酸エステルを含有させることを特徴としている。この場合、ポリグリセリン脂肪酸エステルが、ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステルであるか、あるいはＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステルであることが好ましい。 The present invention is characterized in that this chocolate dough contains a polyglycerin fatty acid ester of HLB 8 or more as an emulsifier in order to suppress sagging during baking. In this case, it is preferable that the polyglycerin fatty acid ester is a polyglycerin saturated fatty acid ester of HLB 10 or more, or a polyglycerin unsaturated fatty acid ester of HLB 8 or more.
ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステルとしては、例えばデカグリセリンモノカプリル酸エステル、デカグリセリンモノカプリン酸エステル、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステル、デカグリセリンモノステアリン酸エステル、デカグリセリンジステアリン酸エステル、ヘキサグリセリンモノステアリン酸エステル、テトラグリセリンモノラウリン酸エステル又はテトラグリセリンモノステアリン酸エステルなどが挙げられる。 Examples of polyglycerin saturated fatty acid esters of HLB 10 or higher include decaglycerin monocaprylic acid ester, decaglycerin monocapric acid ester, decaglycerin monolauric acid ester, decaglycerin monomyristic acid ester, decaglycerin monostearic acid ester, decaglycerin distearic acid Examples thereof include esters, hexaglycerol monostearate, tetraglycerol monolaurate, and tetraglycerol monostearate.
ＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステルとしては、例えばデカグリセリンモノオレイン酸エステル、テトラグリセリンモノオレイン酸エステルまたはヘキサグリセリンモノオレイン酸エステルなどが挙げられる。 Examples of the polyglycerol unsaturated fatty acid ester having HLB of 8 or more include decaglycerol monooleate, tetraglycerol monooleate, hexaglycerol monooleate and the like.
上記ＨＬＢ８以上のポリグリセリン脂肪酸エステルは、チョコレート生地中に０．０１〜１．０質量％添加することが好ましく、０．０５〜０．５質量％添加することが更に好ましい。 The HLB8 or higher polyglycerin fatty acid ester is preferably added in an amount of 0.01 to 1.0 mass%, more preferably 0.05 to 0.5 mass%, in the chocolate dough.
本発明においては、乳化剤として、上記ＨＬＢ８以上のポリグリセリン脂肪酸エステルの他に、グリセリンの重合度が２〜３のポリグリセリン脂肪酸エステルを併用することが更に好ましい。グリセリンの重合度が２〜３のポリグリセリン脂肪酸エステルとしては、ポリグリセリン不飽和脂肪酸エステルが更に好ましい。これによって、焼成時のダレを抑制できると共に、チョコレート本来の軟らかく滑らかな食感を得ることができる。 In the present invention, as an emulsifier, it is more preferable to use a polyglycerin fatty acid ester having a polymerization degree of glycerin of 2 to 3 in addition to the above-mentioned polyglycerin fatty acid ester of HLB8 or more. As the polyglycerol fatty acid ester having a polymerization degree of glycerol of 2 to 3, polyglycerol unsaturated fatty acid ester is more preferable. As a result, sagging during baking can be suppressed, and the original soft and smooth texture of chocolate can be obtained.
上記グリセリンの重合度が２〜３のポリグリセリン脂肪酸エステルの好ましい例としては、例えばジグリセリンモノオレイン酸エステル、ジグリセリンジオレイン酸エステル、トリグリセリンモノオレイン酸エステル又はトリグリセリンジオレイン酸エステルなどが挙げられる。 Preferable examples of the polyglycerol fatty acid ester having a polymerization degree of glycerol of 2 to 3 include, for example, diglycerol monooleate, diglycerol dioleate, triglycerol monooleate or triglycerol dioleate. Can be mentioned.
上記グリセリンの重合度が２〜３のポリグリセリン脂肪酸エステルは、チョコレート生地中に０．０５〜５．０質量％添加することが好ましく、０．１〜１．０質量％添加することが更に好ましい。 The polyglycerol fatty acid ester having a polymerization degree of glycerin of 2 to 3 is preferably added in an amount of 0.05 to 5.0% by mass, more preferably 0.1 to 1.0% by mass in the chocolate dough. .
更に、本発明で用いるチョコレート生地は、上昇融点３５℃以上の油脂を０．２〜５．０質量％含有することが好ましく、上記上昇融点３５℃以上の油脂が、飽和脂肪酸トリグリセリドであることが更に好ましい。上昇融点３５℃以上の油脂を０．２〜５．０質量％含有させることより、焼成中のチョコレート生地のダレをより効果的に防止できる。 Furthermore, the chocolate dough used in the present invention preferably contains 0.2 to 5.0% by mass of fats and oils having a rising melting point of 35 ° C. or higher, and the fats and oils having the rising melting point of 35 ° C. or higher are saturated fatty acid triglycerides. Further preferred. By containing 0.2 to 5.0% by mass of an oil having a rising melting point of 35 ° C. or higher, sagging of the chocolate dough during baking can be more effectively prevented.
本発明で用いるチョコレート生地は、常法に従って上記原料をミキシングし、リファイニングを行った後、コンチングを行うことで製造できる。また、必要に応じて、コンチング工程後、加熱、冷却、加圧、減圧しながら激しく撹拌する、いわゆるホイップ処理を施して、気泡を含有させてもよい。撹拌は、例えば、ミキサー、含気ミキサー装置等を用いて行うことができる。しかしながら、チョコレート本来の軟らかく滑らかな食感を得るためには、気泡を含有させないことが好ましい。 The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain bubbles.
なお、チョコレート生地中には、例えばナッツ類の粉砕物、果汁パウダー、果物凍結乾燥チップ、コーヒーチップ、キャラメル、抹茶、カカオニブ、膨化型スナック食品、ビスケットチップ、キャンディーチップ、チョコレートチップ、ドライフルーツ、又はマシュマロなどの具材を含有させてもよい。 In the chocolate dough, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips, chocolate chips, dried fruits, or Ingredients such as marshmallows may be included.
こうして調製したチョコレート生地を、例えば、モールド（型）に入れて成形するモールド成形、押出機のダイから所定形状に押出して切断する押出成形、スチールベルトまたは布ベルト上等にチョコレート生地を直接落として固化させるスチールベルト成形またはシート状に固化した後カットするシート成形等の方法で所定形状に成形する。
この場合、焼成後の内部を軟らかく滑らかな食感に維持するため、成形後の製品の最小径が０．５ｃｍ以上、好ましくは１．０〜２．５ｃｍとなるようにすることが好ましい。
The chocolate dough thus prepared is molded by, for example, molding into a mold (mold), extruded by extruding into a predetermined shape from a die of an extruder and cut, or the chocolate dough is dropped directly on a steel belt or cloth belt. It is formed into a predetermined shape by a method such as steel belt forming to be solidified or sheet forming to be cut after solidifying into a sheet shape.
In this case, in order to maintain a soft and smooth texture after baking, it is preferable that the minimum diameter of the molded product is 0.5 cm or more, preferably 1.0 to 2.5 cm.
更に、本発明の好ましい態様では、こうして得られたチョコレート成形品を焼成するに先立って、該成形品を相対湿度５０〜７０％、温度１５〜３０℃の雰囲気下、好ましくは湿度及び温度が上記範囲となるように調湿、調温された部屋に入れて、１時間以上放置し、その後に焼成を行うことが好ましい。これによれば、焼成時のダレを更に効果的に防止することができる。 Furthermore, in a preferred embodiment of the present invention, prior to baking the chocolate molded product thus obtained, the molded product is subjected to an atmosphere having a relative humidity of 50 to 70% and a temperature of 15 to 30 ° C., preferably the humidity and temperature described above. It is preferable to place in a room where the humidity and temperature are adjusted so as to be within the range, and leave for one hour or longer, and then perform baking. According to this, sagging during firing can be more effectively prevented.
更にまた、焼成によるダレを抑制し、焼成後の内部を軟らかく滑らかな食感にするために、チョコレート成形品の表面に粉糖をまぶしてから、焼成を行ってもよい。使用する粉糖は、その粒径が５０メッシュパスであることが好ましく、更には１００メッシュパスであることが好ましい。この場合、粉糖の付与量は、チョコレート生地に対して１〜５質量％とすることが好ましい。また、粉糖の融点が１５０℃以下であることが好ましい。この粉糖処理工程により、外観が透明でパリッとした食感の焼成チョコレートが得られる。好ましい粉糖としては、例えば含水マルトース、含水トレハロースまたはグルコースなどが挙げられる。 Furthermore, in order to suppress sagging due to baking and to give a soft and smooth texture after baking, baking may be performed after powdered sugar is applied to the surface of the chocolate molded product. The powdered sugar used preferably has a particle size of 50 mesh pass, and more preferably 100 mesh pass. In this case, the application amount of powdered sugar is preferably 1 to 5% by mass with respect to the chocolate dough. Moreover, it is preferable that melting | fusing point of powdered sugar is 150 degrees C or less. By this powdered sugar treatment process, a baked chocolate having a transparent and crisp appearance is obtained. Preferable powdered sugar includes, for example, hydrous maltose, hydrous trehalose or glucose.
焼成は、例えばオーブン、ガスバーナー、電子レンジまたは電気ヒーター（トースター）等を用いて行うことができるが、特にオーブンが好ましく用いられる。焼成温度は、１８０〜３００℃で１〜１０分間行うことが好ましく、２００〜２７０℃で１〜１０分間行うことが更に好ましい。このような条件下で焼成することにより、表面は適度な硬さの食感を有し、内部はしっとりとした滑らかな口溶けを有し、チョコレートの風味がより良好に維持された焼き菓子を得ることができる。 Firing can be performed using, for example, an oven, a gas burner, a microwave oven, an electric heater (toaster), or the like, and an oven is particularly preferably used. The firing temperature is preferably 180 to 300 ° C. for 1 to 10 minutes, more preferably 200 to 270 ° C. for 1 to 10 minutes. By baking under such conditions, the surface has a moderately hard texture, the inside has a moist and smooth mouth melt, and a baked confectionery with a better maintained chocolate flavor is obtained. be able to.
こうして焼成した後、放冷又は送風等による強制冷却を行うことにより、本発明の焼き菓子を得ることができる。 After baking in this way, the baked confectionery of this invention can be obtained by performing forced cooling by standing cooling or ventilation.
試験例１（ダレ防止のための乳化剤の比較）
表1に示す原料を基本配合として、これに表２に示す各種乳化剤を同表に示す割合でチョコレート生地中に添加し、常法に従って上記原料をミキシングし、粒度２５μｍになるようリファイニングを行った後、コンチングを行って、チョコレート生地を調製した。
Test Example 1 (Comparison of emulsifiers to prevent sagging)
The raw materials shown in Table 1 are used as the basic composition, and various emulsifiers shown in Table 2 are added to the chocolate dough in the proportions shown in the same table, and the above raw materials are mixed according to a conventional method and refined to a particle size of 25 μm. After that, conching was performed to prepare a chocolate dough.
このチョコレート生地をモールド（内径２０ｍｍ四方、深さ１０ｍｍ）に充填し、冷却、固化させた後、モールドから取り出してオーブンに入れ、２００℃で５分間焼成して、焼成チョコレート菓子を製造した。 This chocolate dough was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then removed from the mold, placed in an oven, and baked at 200 ° C. for 5 minutes to produce a baked chocolate confectionery.
この焼成チョコレート菓子の形状を、焼成前の成形形状と比較して、１４名のパネラーによりダレの程度を評価した。その結果を表２に示す。表２中、◎はダレが十分に抑制されていることを、○はダレが抑制されていることを、△はダレがやや発生していることを、×はダレが顕著に発生していることを示し、全パネラーの平均で表した。 The shape of this baked chocolate confectionery was compared with the molded shape before baking, and the degree of sagging was evaluated by 14 panelists. The results are shown in Table 2. In Table 2, ◎ indicates that sagging is sufficiently suppressed, ○ indicates that sagging is suppressed, △ indicates that sagging has occurred somewhat, and x indicates that sagging has occurred significantly. And expressed as the average of all panelists.
表２の結果から、ＨＬＢ８以上のポリグリセリン脂肪酸エステルを添加した試料Ｎｏ．２〜７は、いずれもダレが抑制されており、特に、試料Ｎｏ．２のヘキサグリセリンモノステアリン酸エステル、試料Ｎｏ．４のデカグリセリンモノミリスチン酸エステル（いずれもＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル）、及び試料Ｎｏ．３のテトラグリセリンモノオレイン酸エステル（ＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステル）が優れた効果を発揮した。 From the results shown in Table 2, sample Nos. To which polyglycerin fatty acid ester of HLB8 or more was added were added. In all of Nos. 2 to 7, the sagging is suppressed. 2 hexaglycerin monostearate, sample no. No. 4 decaglycerin monomyristic acid ester (both polyglycerin saturated fatty acid ester of HLB 10 or higher), and sample No. 3 tetraglycerin monooleate (polyglycerin unsaturated fatty acid ester of HLB 8 or more) exhibited an excellent effect.
試験例２（高融点油脂の添加効果の比較）
表1に示す原料を基本配合として、これに表３に示す高融点油脂を同表に示す割合でチョコレート生地中に添加し、このチョコレート生地を用いて、試験例１と同様な方法で、焼成チョコレート菓子を製造した。
Test Example 2 (Comparison of addition effect of high melting point oil)
Using the raw materials shown in Table 1 as the basic composition, the high melting point fats and oils shown in Table 3 are added to the chocolate dough in the proportions shown in the same table, and the chocolate dough is used for baking in the same manner as in Test Example 1. A chocolate candy was produced.
この焼成チョコレート菓子の形状を、焼成前の成形形状と比較して、１４名のパネラーによりダレの程度を評価した。その結果を表３に示す。表３中、◎、○、△、×の評価基準は、前記試験例１と同じであり、全パネラーの平均で表した。 The shape of this baked chocolate confectionery was compared with the molded shape before baking, and the degree of sagging was evaluated by 14 panelists. The results are shown in Table 3. In Table 3, the evaluation criteria of ◎, ○, Δ, and × are the same as in Test Example 1, and are represented by the average of all panelists.
表３の結果から、上昇融点温度５８℃のトリ飽和グリセリドを１．０質量％添加した試料Ｎｏ．１２は、ダレが良好に抑制されることがわかる。 From the results in Table 3, sample No. 1 containing 1.0% by mass of trisaturated glyceride having an elevated melting point temperature of 58 ° C. No. 12 shows that sagging is suppressed satisfactorily.
試験例３（加湿処理の有無の比較）
チョコレート生地を冷却、固化した後、モールドから取り出し成形したチョコレートを、表４に示す温度と相対湿度の環境下に６時間放置しその後焼成する以外は試験例１と同様な方法で焼成チョコレート菓子を製造した。
Test Example 3 (Comparison of presence / absence of humidification treatment)
After the chocolate dough has been cooled and solidified, the chocolate taken out from the mold is molded in the same manner as in Test Example 1 except that the chocolate is left in an environment of temperature and relative humidity shown in Table 4 for 6 hours and then baked. Manufactured.
この焼成チョコレート菓子について、１４名のパネラーにより試験例１と同様にダレの程度を評価し、その結果を表４に示す。表４中、◎、○、△、×の評価基準は、前記試験例１と同じであり、全パネラーの平均で表した。 About this baking chocolate confectionery, the grade of sagging was evaluated like the test example 1 by 14 panelists, and the result is shown in Table 4. In Table 4, the evaluation criteria of ◎, ○, Δ, and × are the same as in Test Example 1, and are represented by the average of all panelists.
試験例４（粉乳及び乳糖の添加の有無の比較）
下記表５に示すＡ〜Ｄの配合を基本配合として、チョコレート生地を調製し、このチョコレート生地を用いて、試験例１と同様な方法で、焼成チョコレート菓子を製造した。
Test Example 4 (Comparison of presence or absence of addition of powdered milk and lactose)
A chocolate dough was prepared using the blends A to D shown in Table 5 below as a basic blend, and a baked chocolate confectionery was produced in the same manner as in Test Example 1 using this chocolate dough.
この焼成チョコレート菓子について、１４名のパネラーにより、チョコレート内部の食感の軟らかさを三段階で評価した。その結果を表６に示す。表６中、◎は十分な柔らかい食感であることを、〇は柔らかな食感であることを、×は硬い食感であることを示し、全パネラーの平均で表した。 About this baking chocolate confectionery, the softness of the texture inside chocolate was evaluated in three steps by 14 panelists. The results are shown in Table 6. In Table 6, “◎” indicates that the texture is sufficiently soft, “◯” indicates that the texture is soft, and “×” indicates that the texture is hard, and is expressed as an average of all panelists.
表６に示すように、粉乳を添加せず、かつ、乳糖も添加しない試料Ｎｏ.２４（配合Ｄ）が、チョコレート内部の食感が最も軟らかく保たれていることがわかる。また、粉乳を添加し、乳糖を添加しない試料Ｎｏ．２２（配合Ｂ）、及び、粉乳を添加せず、乳糖を添加した試料Ｎｏ２３．（配合Ｃ）は、粉乳及び乳糖を添加した試料Ｎｏ．２１（配合Ａ）のものよりは、チョコレート内部の食感が軟らかく保たれていることがわかる。 As shown in Table 6, it can be seen that Sample No. 24 (Formulation D) to which no milk powder was added and no lactose was added had the softest texture inside the chocolate. In addition, sample No. with powdered milk added and no lactose added. 22 (formulation B), and sample No. 23 without adding milk powder and adding lactose. (Formulation C) is sample No. to which milk powder and lactose were added. It can be seen that the texture inside the chocolate is kept softer than that of 21 (Formulation A).
試験例５（粉糖がけの有無の比較）
前記表５のＡの配合により、試験例１と同様な方法で、チョコレートを成形し、このチョコレートの表面に、下記表７に示す粉糖を、同表に示す割合で振りかけ、試験例１と同様な方法で焼成して、焼成チョコレート菓子を製造した。なお、コントロールとして、粉糖がけをしないものを同様に製造した。
Test Example 5 (Comparison of presence or absence of powdered sugar)
According to the formulation of A in Table 5, chocolate was molded in the same manner as in Test Example 1, and the powdered sugar shown in Table 7 below was sprinkled on the surface of this chocolate at the ratio shown in Table 1, A baked chocolate confectionery was manufactured by baking in the same manner. In addition, as a control, a non-pouring sugar powder was produced in the same manner.
こうして得られた各試料について、１４名のパネラーにより、見た目の外観の良さと、チョコレート内部の食感の軟らかさを三段階で評価した。その結果を表７に示す。表７中、外観については、◎は透明であること、○は半透明であること、×は白濁していることを示し、食感については、試験例４と同様に行い、全パネラーの平均で表した。 About each sample obtained in this way, 14 panelists evaluated the good visual appearance and the softness of the texture inside chocolate in three stages. The results are shown in Table 7. In Table 7, for the appearance, ◎ is transparent, ◯ is translucent, × is cloudy, and the texture is the same as in Test Example 4, and the average of all panelists Expressed in
表７に示されるように、粉糖がけを行って焼成することにより、チョコレート内部の食感を軟らかく保てることがわかる。 As shown in Table 7, it can be seen that the texture inside the chocolate can be kept soft by baking with powdered sugar.
試験例６（食感改善のための乳化剤の比較）
表５のＡの配合を基本配合とし、これに下記表８の乳化剤を同表に示す割合で添加し、試験例１と同様な方法で焼成チョコレートを製造した。
この焼成チョコレート菓子について、１４名のパネラーにより、試験例４と同様な方法で、チョコレート内部の食感の軟らかさを三段階で評価した。この結果を表８に示す。表８中、◎、○、×の評価基準は、前記試験例４と同じであり、全パネラーの平均で表した。
Test Example 6 (Comparison of emulsifiers for improving texture)
The blend of A in Table 5 was used as the basic blend, and the emulsifiers shown in Table 8 below were added thereto in the ratio shown in the table, and a baked chocolate was produced in the same manner as in Test Example 1.
About this baking chocolate confectionery, the softness of the food texture inside chocolate was evaluated in three steps by the same method as in Test Example 4 by 14 panelists. The results are shown in Table 8. In Table 8, the evaluation criteria of ◎, ○, × are the same as those in Test Example 4, and are represented by the average of all panelists.
表８に示されるように、乳化剤として、グリセリンの重合度が２〜３のポリグリセリン不飽和脂肪酸エステルを添加した試料Ｎｏ.３２、３３は、他の試料に比べて、チョコレート内部の食感の軟らかさが良好に維持されることがわかる。 As shown in Table 8, sample Nos. 32 and 33 to which polyglycerin unsaturated fatty acid ester having a polymerization degree of glycerin of 2 to 3 was added as an emulsifier were compared with other samples. It can be seen that the softness is well maintained.
比較例１（コントロール）
カカオマス５０ｇ、ココアパウダー１００ｇ、砂糖３００ｇ、全粉乳１００ｇ、脱脂粉乳１００ｇ、植物油脂３００ｇ、レシチン３ｇを常法に従ってミキシングし、粒度が２５μｍになるようにリファイニングを行った後、コンチングを行ってチョコレート生地を調製した。このチョコレート生地をモールド（内径２０ｍｍ四方、深さ１０ｍｍ）に充填し、冷却、固化させた後モールドから取り出してオーブンに入れ、２００℃で５分間焼成して焼成チョコレート菓子を製造した。
Comparative Example 1 (control)
50 g cacao mass, 100 g cocoa powder, 300 g sugar, 100 g whole milk powder, 100 g skim milk powder, 300 g vegetable oil and fat, 3 g lecithin are mixed according to conventional methods, refined to a particle size of 25 μm, and then subjected to conching and chocolate. A dough was prepared. This chocolate dough was filled in a mold (inner diameter 20 mm square, depth 10 mm), cooled and solidified, then removed from the mold, placed in an oven, and baked at 200 ° C. for 5 minutes to produce a baked chocolate confectionery.
この焼成チョコレートは、焼成前の成形チョコレートの形状に比較して大きなダレが発生していた。 This baked chocolate had a large sag compared to the shape of the molded chocolate before baking.
比較例２（ショ糖脂肪酸エステル；ダレ防止効果無し）
比較例１の配合にショ糖ステアリン酸エステル５ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、比較例１のものと同様、焼成前の成形チョコレートの形状に比較して大きなダレが発生していた。
Comparative Example 2 (sucrose fatty acid ester; no sagging prevention effect)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 5 g of sucrose stearate was added to the formulation of Comparative Example 1. As in Comparative Example 1, this baked chocolate had a large sag compared to the shape of the molded chocolate before baking.
実施例１（ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル０．０１％添加のダレ防止効果）
比較例１の配合にＨＬＢが１１であるヘキサグリセリンモノステアリン酸エステル０．１ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、比較例１と比較するとダレの発生が抑制されていたが、焼成前の成形チョコレートの形状に比較してややダレが発生していた。
Example 1 (Drip prevention effect of 0.01% addition of polyglycerin saturated fatty acid ester of HLB 10 or more)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 0.1 g of hexaglycerin monostearate having an HLB of 11 was added to the formulation of Comparative Example 1. In this baked chocolate, the occurrence of sagging was suppressed as compared with Comparative Example 1, but sagging occurred somewhat compared to the shape of the molded chocolate before firing.
実施例２（ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル０．１％添加のダレ防止効果）
比較例１の配合にＨＬＢが１１であるヘキサグリセリンモノステアリン酸エステル１ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、焼成前の成形チョコレートの形状に比較すると形状的に見劣りがしたが、実施例１よりも更にダレの発生が抑制されていた。
Example 2 (sag prevention effect of 0.1% addition of polyglycerin saturated fatty acid ester of HLB 10 or more)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1, except that 1 g of hexaglycerin monostearate having an HLB of 11 was added to the formulation of Comparative Example 1. Although this baked chocolate was inferior in shape compared to the shape of the molded chocolate before baking, the occurrence of sagging was further suppressed than in Example 1.
実施例３（ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル０．５％添加のダレ防止効果）
比較例１の配合にＨＬＢが１１であるヘキサグリセリンモノステアリン酸エステル５ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、実施例２よりもよりダレの発生が抑制されており、焼成前の成形チョコレートの形状に比較しても形状的に見劣りがせず十分にダレの発生が抑制されていた。
Example 3 (Anti-sagging effect of 0.5% addition of polyglycerol saturated fatty acid ester of HLB 10 or more)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 5 g of hexaglycerin monostearate having an HLB of 11 was added to the formulation of Comparative Example 1. In this baked chocolate, the occurrence of sagging was suppressed more than in Example 2, and even when compared with the shape of the molded chocolate before baking, the shape was not inferior in shape, and the occurrence of sagging was sufficiently suppressed.
実施例４（ＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステル０．５％添加のダレ防止効果）
比較例１の配合にＨＬＢが８であるテトラグリセリンモノオレイン酸エステル５ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、実施例２よりもよりダレの発生が抑制されており、焼成前の成形チョコレートの形状に比較しても形状的に見劣りがせず十分にダレの発生が抑制されていた。
Example 4 (Drip prevention effect of 0.5% addition of polyglycerin unsaturated fatty acid ester of HLB8 or more)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 5 g of tetraglycerin monooleate having an HLB of 8 was added to the formulation of Comparative Example 1. In this baked chocolate, the occurrence of sagging was suppressed more than in Example 2, and even when compared with the shape of the molded chocolate before baking, the shape was not inferior in shape, and the occurrence of sagging was sufficiently suppressed.
比較例３（ＳＵＳ型トリグリセリド単独添加のダレ防止効果）
比較例１の配合に上昇融点が３７℃であるＳＵＳ型トリグリセリド１０ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、比較例１よりもダレの発生が抑制されていたが、焼成前の成形チョコレートの形状に比較して形状的に大きく見劣りがし、ダレの発生が十分には抑制されなかった。
Comparative example 3 (sag prevention effect of SUS type triglyceride added alone)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 10 g of SUS type triglyceride having a rising melting point of 37 ° C. was added to the formulation of Comparative Example 1. In this baked chocolate, the occurrence of sagging was suppressed as compared with Comparative Example 1, but the shape was greatly inferior to the shape of the molded chocolate before baking, and the occurrence of sagging was not sufficiently suppressed. .
比較例４
（トリ飽和グリセリド単独添加のダレ防止効果）
比較例１の配合に上昇融点が５８℃であるトリ飽和グリセリド１０ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、比較例３よりもダレの発生が抑制されていたが、十分とは言えなかった。
Comparative Example 4
(Drip prevention effect of trisaturated glyceride alone)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 10 g of a trisaturated glyceride having a rising melting point of 58 ° C. was added to the formulation of Comparative Example 1. In this baked chocolate, sagging was suppressed more than in Comparative Example 3, but it was not sufficient.
実施例５（ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル０．５％＋トリ飽和グリセリド添加のダレ防止効果）
比較例１の配合に、ＨＬＢが１１であるヘキサグリセリンモノステアリン酸エステル５ｇ及び上昇融点が５８℃であるトリ飽和グリセリド１０ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、実施例３よりも更にダレの発生が抑制されており、焼成前の成形チョコレートの形状とほぼ同じでありダレの発生が十分に抑制されていた。
Example 5 (sag prevention effect of addition of 0.5% polyglycerol saturated fatty acid ester of HLB10 + trisaturated glyceride)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1, except that 5 g of hexaglycerin monostearate having an HLB of 11 and 10 g of trisaturated glyceride having an elevated melting point of 58 ° C. were added to the formulation of Comparative Example 1. . In this baked chocolate, the occurrence of sagging was further suppressed as compared with Example 3, which was almost the same as the shape of the molded chocolate before baking, and the occurrence of sagging was sufficiently suppressed.
実施例６（ＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステル０．５％＋トリ飽和グリセリド添加のダレ防止効果）
比較例１の配合に、ＨＬＢが８であるテトラグリセリンモノオレイン酸エステル５ｇ及び上昇融点が５８℃であるトリ飽和グリセリド１０ｇを加えた以外は、比較例１と同様にして焼成チョコレート菓子を製造した。この焼成チョコレートは、実施例４よりも更にダレの発生が抑制されており、焼成前の成形チョコレートの形状とほぼ同じでありダレの発生が十分に抑制されていた。
Example 6 (Polyglycerin unsaturated fatty acid ester of HLB8 or higher 0.5% + Trisaturation glyceride added sagging prevention effect)
A baked chocolate confectionery was produced in the same manner as in Comparative Example 1 except that 5 g of tetraglycerin monooleate having an HLB of 8 and 10 g of trisaturated glyceride having an elevated melting point of 58 ° C. were added to the formulation of Comparative Example 1. . In this baked chocolate, the occurrence of sagging was further suppressed as compared with Example 4, and was almost the same as the shape of the molded chocolate before baking, and the occurrence of sagging was sufficiently suppressed.
実施例７（ＨＬＢ１０以上のポリグリセリン飽和脂肪酸エステル０．５％＋トリ飽和グリセリド添加＋２０℃、ＲＨ６０％、６時間処理のダレ防止効果）
比較例１の配合に、ＨＬＢが１１であるヘキサグリセリンモノステアリン酸エステル５ｇ及び上昇融点が５８℃であるトリ飽和グリセリド１０ｇを加えた以外は、比較例１と同様にしてチョコレートを成形し、オーブンで焼成する前に成形チョコレートを２０℃で相対湿度６０％の雰囲気下に６時間放置し、それ以外は比較例１と同様に焼成した焼成チョコレート菓子を製造した。この焼成チョコレートは、実施例５よりも更にダレの発生が抑制されており、焼成前の成形チョコレートの形状とほぼ同じでありダレの発生が十分に抑制されていた。
Example 7 (Polyglycerin saturated fatty acid ester 0.5% or more of HLB10 + trisaturated glyceride added + 20 ° C., RH 60%, 6 hours treatment dripping prevention effect)
A chocolate was formed in the same manner as in Comparative Example 1 except that 5 g of hexaglycerin monostearate having an HLB of 11 and 10 g of trisaturated glyceride having an elevated melting point of 58 ° C. were added to the formulation of Comparative Example 1. Before baking, the molded chocolate was left in an atmosphere of 20 ° C. and 60% relative humidity for 6 hours. Otherwise, a baked chocolate confectionery was manufactured in the same manner as in Comparative Example 1. In this baked chocolate, the occurrence of sagging was further suppressed as compared with Example 5, which was almost the same as the shape of the molded chocolate before firing, and the occurrence of sagging was sufficiently suppressed.
実施例８（ＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステル０．５％＋トリ飽和グリセリド添加＋２０℃、ＲＨ６０％、６時間処理のダレ防止効果）
比較例１の配合に、ＨＬＢが８であるテトラグリセリンモノオレイン酸エステル５ｇ及び上昇融点が５８℃であるトリ飽和グリセリド１０ｇを加えた以外は、比較例１と同様にしてチョコレートを成形し、オーブンで焼成する前に成形チョコレートを２０℃で相対湿度６０％の雰囲気下に６時間放置し、それ以外は比較例１と同様に焼成した焼成チョコレート菓子を製造した。この焼成チョコレートは、実施例６よりも更にダレの発生が抑制されており、焼成前の成形チョコレートの形状とほぼ同じでありダレの発生が十分に抑制されていた。
Example 8 (Polyglycerin unsaturated fatty acid ester of HLB8 or higher 0.5% + trisaturated glyceride added + 20 ° C., RH 60%, 6 hour treatment anti-sagging effect)
A chocolate was formed in the same manner as in Comparative Example 1 except that 5 g of tetraglycerin monooleate having an HLB of 8 and 10 g of trisaturated glyceride having an elevated melting point of 58 ° C. were added to the formulation of Comparative Example 1. Before baking, the molded chocolate was left in an atmosphere of 20 ° C. and 60% relative humidity for 6 hours. Otherwise, a baked chocolate confectionery was manufactured in the same manner as in Comparative Example 1. In this baked chocolate, the occurrence of sagging was further suppressed as compared with Example 6, which was almost the same as the shape of the molded chocolate before baking, and the occurrence of sagging was sufficiently suppressed.
以上の比較例１〜４及び実施例１〜８の配合並びに試験結果を表９，１０に示す。表９，１０中、評価基準は試験例１と同様であるが、ダレ防止効果の高い順に◎◎◎＞◎◎＞◎＞〇＞△＞×で表した。 Tables 9 and 10 show the composition and test results of Comparative Examples 1 to 4 and Examples 1 to 8 described above. In Tables 9 and 10, the evaluation criteria are the same as those in Test Example 1, but are represented by ◎◎◎> ◎◎> ◎> ○> △> × in descending order of the effect of preventing sagging.
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| WO2015186271A1 (en) * | 2014-06-04 | 2015-12-10 | 森永製菓株式会社 | Method for manufacturing baked chocolate |
| US10021894B2 (en) | 2014-06-04 | 2018-07-17 | Morinaga & Co., Ltd. | Method for manufacturing baked chocolate |
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