JP4386318B2 - Baked confectionery dough and manufacturing method thereof - Google Patents
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Description
【０００１】
本発明は、デキストリン、水、チョコレート生地を含有し、澱粉性原料を含有しないことを特徴とする焼き菓子生地及びその製造方法、並びに該焼き菓子生地を焼成又は高周波加熱して得られる焼き菓子に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
チョコレートは、カカオの芳醇な風味並びにスナップ性や口中で急速に溶ける融解特性を有しており、古くから好まれている。そのチョコレートと焼き菓子の組み合わせであるチョコレート複合菓子は、焼成した焼き菓子（クッキー・ビスケット、ケーキ等）に、チョコレートをコーティング、サンド・フィリングすることが主流であった。また、焼き菓子生地にチョコ風味を付ける手段としては、ココアパウダーや少量のカカオマスを配合、風味、色付けしているのが現状であった。さらに、チョコレートを焼き菓子生地と組合わせた例では、チョコチップクッキーやチョコチャンククッキーのようなチョコレート粉砕物を分散させた焼き菓子が一般的であった。
【０００３】
一方、特開２０００―１８９０５８号公報では、澱粉性原料及び水を含有するチョコレート生地を成形し、これを直焼き又は高周波加熱することを特徴とするチョコレート菓子の製造法が開示されている。しかし、これらにおいては、焼成後の焼き菓子は、さくさくしていたが、澱粉性原料を配合するため、粉っぽさが感じられた。
【０００４】
従って、本発明の目的は、口溶けが良く、チョコレート味が濃厚で、粉っぽさが少ない焼き菓子が得られる焼き菓子生地及びその製造方法を提供することにある。
【０００５】
【課題を解決するための手段】
本発明は、デキストリン及び水を、チョコレート生地に添加してなる焼き菓子生地であって、上記デキストリンの添加量が０．１〜３０重量％及び上記水の添加量が２〜８重量％であり、上記チョコレート生地を２０〜８５重量％含有し、澱粉性原料を含有しないことを特徴とする焼き菓子生地及びその製造方法を提供するものである。
【０００６】
【発明の実施の形態】
以下、本発明について詳細に説明する。
【０００７】
本発明の焼き菓子生地は、上述のように、デキストリン、水、及びチョコレート生地を含有し、澱粉性原料を含有しないことを特徴とする。
【０００８】
本発明の焼き菓子生地は、チョコレート生地に、デキストリンを加えることにより、焼き菓子生地を成型加工しやすい物性に加工できたり、チョコレート生地の風味に依存しない焼き菓子生地を自由に設計することが可能となる。また、水を使用することにより焼き菓子生地に耐熱保形性を与えることができる。
【００１２】
本発明の焼き菓子生地で使用するデキストリンとしては、シクロデキストリン、分岐シクロデキストリン、直鎖デキストリンからなる群から選ばれた１種又は２種以上を使用することができる。デキストリンの含有量は、焼き菓子生地中、好ましくは０．１〜３０重量％、さらに好ましくは１〜２５重量％、最も好ましくは３〜２０重量％である。デキストリンの含有量が０．１重量％より少ないと、焼成又は高周波加熱を行った際に、焼き菓子生地が流れやすい。またデキストリンの含有量が３０重量％よりも多いと、チョコレートの風味が乏しくなったり、粉っぽさが残ったりしやすい。
【００１５】
本発明の焼き菓子生地で使用する水としては、水として配合する他、バター、マーガリン、糖類、卵、乳製品等の本発明で用いる材料に由来する水分を含める。
【００１６】
水の含有量は、焼き菓子中、２〜８重量％である。水が１０重量％よりも多いと、焼き菓子の火抜けが悪くなりやすく、また焼き菓子生地が流れやすくなる。また水が０．５重量％よりも少ないと粉っぽさが感じやすい。
【００１７】
本発明の焼き菓子生地で使用するチョコレート生地とは、カカオマスや各種粉末食品、油脂類、糖類、乳化剤、香料、色素等の中から選択した原料を任意の割合で混合し、常法によりロール掛け、コンチング処理して得たものを意味する。またチョコレート生地としては、わが国において全国チョコレート業公正取引協議会が定めた規約である「チョコレート類の表示に関する公正競争規約」でいう純チョコレート、チョコレート、準チョコレートの各種チョコレート、ミルクチョコレート等や「チョコレート類の表示に関する公正競争規約」に入らないチョコクリームやカラークリームのいずれでもよい。
【００１８】
チョコレート生地で使用する油脂類としては、ココアバターやパーム油、サル脂、シア脂、イリッペ脂、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ひまわり油、サフラワー油、牛脂、乳脂、豚脂、魚油、鯨油等の各種動物・植物油脂並びにこれらの水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂から選ばれた１種又は２種以上を使用することができ、またテンパリング型、非テンパリング型のいずれでも構わない。
【００１９】
チョコレート生地で使用する糖類としては、砂糖、麦芽糖、ブドウ糖、果糖、乳糖等が挙げられる。
【００２０】
チョコレート生地で使用する乳化剤は特に限定されないが、必要に応じて粘度上昇を抑制する目的でレシチン、ポリグリセリン縮合リシノレイン酸エステル、蔗糖脂肪酸エステル等を添加することができる。
【００２１】
また、使用するチョコレート生地は、いわゆる無水のチョコレート類の他に水分を含んだＯ／Ｗ型含水チョコレートやＷ／Ｏ型含水チョコレートに置き換えても良い。
【００２２】
本発明の焼き菓子生地で使用するチョコレート生地の含有量は、２０〜８５重量％であり、最も好ましくは３０〜７５重量％である。チョコレート生地が１０重量％よりも少ないとチョコレートの風味が乏しくなりやすい。また、チョコレート生地が９５重量％よりも多いと焼成又は高周波加熱を行った際に、焼き菓子生地が流れやすくなる。
【００２３】
本発明の焼き菓子生地では、必要により、油脂、膨張剤、乳化剤、呈味成分、洋酒、各種素材、保存料、酸味料、着色料、フレーバー、酸化防止剤等を使用することができる。
【００２４】
油脂としては、マーガリン、ショートニング、バター等が挙げられる。
【００２５】
乳化剤としては、モノグリセリド、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、蔗糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、レシチン等が挙げられる。乳化剤を使用する場合は、焼き菓子中に好ましくは０．０１〜１０重量％、さらに好ましくは０．１〜５重量％含有させる。
【００２６】
呈味成分としては、ジャム、果肉、果汁、果汁パウダー、コーヒーパウダー、アーモンドペースト、ピーナッツペースト等を必要により用いる。
【００２７】
洋酒としては、ラム酒、ブランデー等が挙げられる。
【００２８】
各種素材としては、アーモンド、ピーナッツ、クルミ、ゴマ、パフ、チョコチップ、チョコチャンク、チョコスプレー等が挙げられる。
【００２９】
また、本発明の焼き菓子生地の油分は、好ましくは２０〜５０重量％、さらに好ましくは２５〜４５重量％である。焼き菓子生地の油分が２０重量％よりも少ないと焼き菓子生地を焼成又は高周波加熱を行った後に得られた焼き菓子の口溶けも悪くなりやすく、ボソつきや粉っぽさがでやすい。焼き菓子生地の油分が５０重量％よりも多いと、焼成又は高周波加熱を行った際に、油分離が起こりやすい。
【００３０】
次に、本発明の焼き菓子生地の製造方法について説明する。
まず、常法にしたがってロール掛け及びコンチング処理して得たチョコレート生地を加温溶解する。その中にデキストリンと水を加え、さらに必要により、油脂、膨張剤、乳化剤、呈味成分、洋酒、各種素材、保存料、酸味料、着色料、フレーバー、酸化防止剤等を加え均一に混合する。
【００３１】
その後、成型する。成型は、ワイヤーカット成型、モールド成型、棒状成型、デポジット成型、シート成型等のいずれでもよく、また、機械成型、手成型の別は問わない。
【００３２】
そして、焼成又は高周波加熱を行う。焼成又は高周波加熱を行う時間は、焼き菓子生地の水分が逸散し、軽い食感になるまで行う。焼成温度は、一般的には１８０〜２１０℃程度の焼成時間が汎用されるが、焼成中のチョコレートのコゲ、風味劣化を抑制するため、１５０℃付近や１２０℃付近での焼成、又は１００℃付近で乾燥焼きしてもよい。また、高周波加熱は加熱温度をコントロールするために断続的に行うことも可能であるが、ロースト風味の好ましい風味は、高周波加熱より焼成加熱による方が生成させやすい。
【００３３】
また、本発明の焼き菓子生地は、そのまま単独で焼成又は高周波加熱しても良いが、その他焼き菓子類生地やパン類生地との組み合わせ焼成又は高周波加熱しても良い。
【００３４】
【実施例】
以下に実施例を例示して本発明の効果をより一層明瞭にするが、これらは例示であって本発明の精神がこれらの例示に限定されるものではない。なお、％及び部は何れも重量基準を意味する。下記の実施例１〜４及び６〜８は参考例である。
【００３５】
〔実施例１〕
チョコレート１００部（砂糖５０部、カカオマス４０部、植物性油脂１０部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解し、その中に粉糖１部を均一に混合する。次いで、還元澱粉糖化物２部、３倍濃縮乳３部を加温して上記融解物に均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、３倍濃縮乳と還元澱粉糖化物に由来する水分で約２．４％、油分は約３１％）。これをモールド成型にて成型後、成型物を天板に載せ、１５０℃のオーブンで５分焼成した。できあがった焼き菓子は、チョコレート風味濃厚で、口溶けの良好なチョコレートクッキーであり、粉っぽさがなかった。
【００３６】
〔比較例１〕
チョコレート１００部（砂糖５０部、カカオマス４０部、植物性油脂１０部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解し、その中にα化澱粉１部を均一に混合する。次いで、還元澱粉糖化物２部、３倍濃縮乳３部を加温して上記融解物に均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、３倍濃縮乳と還元澱粉糖化物に由来する水分で約２．４％、油分は約３１％）。これをモールド成型にて成形後、成型物を天板に載せ、１５０℃のオーブンで５分焼成した。できあがった焼き菓子は、チョコレート風味濃厚なチョコレートクッキーであったが、実施例１と比べると少し粉っぽさが残った。
【００３７】
〔実施例２〕
チョコレート１００部（カカオマス１８．８部、砂糖３４．７部、全脂粉乳１９．５部、ココアバター２６．５部、レシチン０．４部、バニリン０．０４部）を５０℃で溶解し、その中に全脂粉乳１部、乳糖１０部を均一に混合する。次いで、ブドウ糖果糖液糖２部、３倍濃縮乳４部を加温して上記融解物に均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、３倍濃縮乳とブドウ糖果糖液糖に由来する水分で約２．７％、油分は約３６％）。これをモールド成型にて成型後、成型物を天板に載せ、１５０℃のオーブンで６分焼成した。できあがった焼き菓子は、チョコレート風味濃厚で、口溶けの良好なチョコレートクッキーであり、粉っぽさが少なかった。
【００３８】
〔比較例２〕
チョコレート１００部（カカオマス１８．８部、砂糖３４．７部、全脂粉乳１９．５部、ココアバター２６．５部、レシチン０．４部、バニリン０．０４部）を５０℃で溶解し、その中にα化澱粉１部、薄力粉１０部を均一に混合する。次いで、ブドウ糖果糖液糖２部、３倍濃縮乳４部を加温して上記融解物に均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、３倍濃縮乳とブドウ糖果糖液糖に由来する水分で約２．７％、油分は約３６％）。これをモールド成型にて成形後、成型物を天板に載せ、１５０℃のオーブンで６分焼成した。できあがった焼き菓子は、チョコレート風味濃厚なチョコレートクッキーであったが、実施例２と比べると粉っぽさが残った。
【００３９】
〔実施例３〕
チョコレート１００部（カカオマス６部、ココアパウダー９部、植物性油脂４０部、全脂粉乳１０部、砂糖３５部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解し、その中に５０℃で溶解したマーガリン１０部を均一に混合する。次いで、乳糖２０部、脱脂粉乳１０部、ホエーパウダー５部、乾燥卵白粉末１部、ココアパウダー１０部を均一に混合する。さらに、加温した純生クリーム５部を均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、マーガリンと純生クリームに由来する水分で約２．６％、油分は約３６％）。これをワイヤーカットにて成型後、成型物を天板に載せ、１８０℃のオーブンで５分焼成した。できあがった焼き菓子は、チョコレート風味濃厚で、口溶けの良好なチョコレートクッキーであり、粉っぽさが少なかった。
【００４０】
〔実施例４〕
実施例２の焼き菓子生地の中に対生地２０部のクラッシュアーモンドを加え均一に分散させ、圧延、型抜き成型後、成型物を天板に載せ、１８０℃のオーブンで５分焼成した。できあがった焼き菓子は、香ばしいアーモンドが入ったチョコレート風味濃厚なチョコレートクッキーであり、粉っぽさが感じなかった。
【００４１】
〔実施例５〕
チョコレート１００部（砂糖５０部、カカオマス４０部、植物性油脂１０部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解し、その中に５０℃で溶解したマーガリン２５部を均一に混合する。次いで、乳糖５０部、脱脂粉乳１０部、小麦蛋白質パウダー５部、シクロデキストリン１０部、ホエーパウダー５部、乾燥卵白粉末１部を均一に混合する。さらに、加温した全卵５部を均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、マーガリンと全卵に由来する水分で約３．８％、油分は約２５％）。これをシート状に成型後、型抜き、型抜きした物を天板に載せ、１５０℃のオーブンで８分焼成した。できあがった焼き菓子は、チョコレート風味濃厚で、口溶けの良好なチョコレートクッキーであり、粉っぽさが少なかった。
【００４２】
〔実施例６〕
チョコレート１００部（砂糖４５部、カカオマス１７．５部、全脂粉乳１５部、ココアバター１２．７部、植物油脂１０部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解し、その中に５０℃で溶解したマーガリン８５部を均一に混合する。次いで、粉糖４５部、結晶セルロース１０部、脱脂粉乳２５部、ココアパウダー２５部、乳糖８０部を混合する。さらに、加温した還元澱粉糖化物５部を均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、マーガリンと還元澱粉糖化物に由来する水分で約４．３％、油分は約２９％）。これをワイヤーカットにて成型後、成型物を天板に載せ、１８０℃のオーブンで４分焼成した。できあがった焼き菓子は、チョコレート風味濃厚で、口溶けの良好なチョコレートクッキーであり、粉っぽさが少なかった。
【００４３】
〔実施例７〕
ホワイトチョコレート１００部（砂糖４３部、脱臭ココアバター２０部、全脂粉乳２０部、植物性油脂１６部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解し、その中に５０℃で溶解したマーガリン１０部を均一に混合する。次いで、乳糖３０部、脱脂粉乳１５部、ホエーパウダー１０部、乾燥卵白粉末２部を均一に混合する。さらに、加温した牛乳１０部を均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、マーガリンと牛乳に由来する水分で約６．０％、油分は約２８％）。これをワイヤーカットにて成型後、成型物を天板に載せ、１８０℃のオーブンで５分焼成した。できあがった焼き菓子は、ホワイトチョコレート風味が良好で、口溶けの良好なホワイトチョコレートクッキーであり、粉っぽさが少なかった。
【００４４】
〔実施例８〕
チョコレート８０部（カカオマス６部、ココアパウダー９部、植物性油脂４５部、全脂粉乳２０部、砂糖３０部、レシチン０．３部、バニリン０．０３部）を５０℃で溶解後、３５℃で調温した。その中に３５℃で調温した純植ホイップクリーム２０部、ラム酒１部を加え混合し、Ｗ／Ｏ乳化チョコレートを作製する。その中に溶解したマーガリン１０部、脱脂粉乳２５部、乳糖２０部、乾燥卵黄粉末１部、エリスリトール１０部を加え均一に混合し、焼き菓子生地を得た（焼き菓子生地中の水の含有量は、純植ホイップクリームとマーガリン及びラム酒に由来する水分で約７．６％、油分は約３６％）。これをワイヤーカットにて成型後、成型物を天板に載せ、１２０℃のオーブンで９分焼成した。できあがった焼き菓子は、チョコレート風味濃厚で、口溶け良好なチョコレートクッキーであり、粉っぽさが少なかった。
【００４５】
【発明の効果】
本発明の焼き菓子生地を焼成又は高周波加熱することにより、口溶けが良く、チョコレート味が濃厚で、粉っぽさが少ない焼き菓子を製造することができる。[0001]
The present invention, dextrin, water, contain chocolate, baked goods dough, a method of manufacturing the same characterized in that it does not contain a starchy raw material, as well as baked confectionery obtained by baking or high-frequency heating該焼-out confectionary dough It is about.
[0002]
[Prior art and problems to be solved by the invention]
Chocolate has been favored for a long time because of its rich flavor of cacao, snapping properties and melting properties that melt quickly in the mouth. The chocolate composite confectionery, which is a combination of the chocolate and the baked confectionery, has been mainly made by coating and sand-filling the baked confectionery (cookies / biscuits, cakes, etc.) with chocolate. In addition, as a means of imparting a chocolate flavor to the baked confectionery dough, the present situation is that cocoa powder and a small amount of cacao mass are mixed, flavored and colored. Furthermore, in an example in which chocolate is combined with a baked confectionery dough, a baked confectionery in which chocolate pulverized products such as chocolate chip cookies and chocolate chunk cookies are dispersed is common.
[0003]
On the other hand, Japanese Patent Application Laid-Open No. 2000-189058 discloses a method for producing a chocolate confectionery characterized in that a chocolate dough containing a starchy raw material and water is formed and directly baked or subjected to high-frequency heating. However, in these, although the baked confectionery after baking was crunchy, since the starchy raw material was mix | blended, the powdery feeling was felt.
[0004]
Accordingly, an object of the present invention is to provide a baked confectionery dough and a method for producing the baked confectionery that can provide a baked confectionery that has good melting in the mouth, a rich chocolate taste, and little powderiness.
[0005]
[Means for Solving the Problems]
The present invention is a baked confectionery dough obtained by adding dextrin and water to a chocolate dough, wherein the addition amount of the dextrin is 0.1 to 30% by weight and the addition amount of the water is 2 to 8% by weight. The present invention provides a baked confectionery dough containing 20 to 85 % by weight of the above chocolate dough and containing no starchy raw material and a method for producing the same.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0007]
Baked confectionery doughs of the present invention, as described above, dextrin, water, and contain chocolate, characterized in that it does not contain a starchy raw material.
[0008]
Baked goods dough of the present invention, in chocolate, by adding a de Kisutori down, or can be processed into molding easy physical properties of the baked goods dough, free to design the pastry dough that does not depend on the flavor of the chocolate dough Is possible. Moreover, heat-resistant shape retention property can be provided to baked confectionery dough by using water.
[0012]
As the dextrin used in the baked confectionery dough of the present invention, one or more selected from the group consisting of cyclodextrin, branched cyclodextrin, and linear dextrin can be used. The content of dextrin is preferably 0.1 to 30% by weight, more preferably 1 to 25% by weight, and most preferably 3 to 20% by weight in the baked confectionery dough. When the content of dextrin is less than 0.1% by weight, the baked confectionery dough easily flows when baking or high-frequency heating is performed. Moreover, when there is more content of dextrin than 30 weight%, the flavor of chocolate will become scarce or a powder-like will remain easily.
[0015]
The water used in the baked confectionery dough of the present invention includes water derived from the materials used in the present invention such as butter, margarine, sugar, egg, and dairy product, in addition to being blended as water.
[0016]
The content of water, baked confectionery, 2 to 8% by weight. When the amount of water is more than 10% by weight, the baked confectionery tends to be easily burned out, and the baked confectionery dough easily flows. Moreover, when there is less water than 0.5 weight%, it is easy to feel powdery.
[0017]
The chocolate dough used in the baked confectionery dough of the present invention is a mixture of raw materials selected from cacao mass, various powdered foods, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. at an arbitrary ratio, and rolled by a conventional method , Means obtained by conching. In addition, as chocolate dough, pure chocolate, chocolate, various chocolates such as quasi-chocolate, milk chocolate, etc. as defined in the “Fair Competition Rules for the Display of Chocolates”, which are the rules established by the National Fair Trade Fair for Chocolate in Japan Either chocolate cream or color cream that does not fall under the “Fair Competition Rules for Labeling”.
[0018]
Fats and oils used in chocolate dough include cocoa butter, palm oil, monkey fat, shea fat, iripe fat, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower 1 type selected from various types of animal and vegetable oils and fats such as oil, beef tallow, milk fat, pork fat, fish oil and whale oil, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Alternatively, two or more types can be used, and either a tempering type or a non-tempering type may be used.
[0019]
Examples of sugars used in the chocolate dough include sugar, maltose, glucose, fructose, and lactose.
[0020]
The emulsifier used in the chocolate dough is not particularly limited, but lecithin, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester and the like can be added as needed to suppress the increase in viscosity.
[0021]
Further, the chocolate dough used may be replaced with water-containing O / W type water-containing chocolate or W / O type water-containing chocolate in addition to so-called anhydrous chocolates.
[0022]
The content of the chocolate dough used in the baked confectionery dough of the present invention is 20 to 85% by weight, most preferably 30 to 75% by weight. If the chocolate dough is less than 10% by weight, the flavor of chocolate tends to be poor. Moreover, when there are more chocolate doughs than 95 weight%, when baking or high frequency heating is performed, baked confectionery dough will flow easily.
[0023]
In the baked confectionery dough of the present invention, if necessary, fats and oils, swelling agents, emulsifiers, flavoring ingredients, western liquor, various materials, preservatives, acidulants, coloring agents, flavors, antioxidants, and the like can be used.
[0024]
Examples of fats and oils include margarine, shortening, butter and the like.
[0025]
Examples of the emulsifier include monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin. When an emulsifier is used, it is preferably contained in the baked confectionery in an amount of 0.01 to 10% by weight, more preferably 0.1 to 5% by weight.
[0026]
As a taste component, jam, pulp, fruit juice, fruit juice powder, coffee powder, almond paste, peanut paste, or the like is used as necessary.
[0027]
Examples of western liquor include rum and brandy.
[0028]
Various materials include almonds, peanuts, walnuts, sesame seeds, puffs, chocolate chips, chocolate chunks, and choco cosplay.
[0029]
Moreover, the oil content of the baked confectionery dough of the present invention is preferably 20 to 50% by weight, more preferably 25 to 45% by weight. If the oil content of the baked confectionery dough is less than 20% by weight, the baked confectionery obtained after baking or high-frequency heating of the baked confectionery dough tends to be poorly melted, and it tends to be sticky or powdery. If the baked confectionery dough has an oil content of more than 50% by weight, oil separation tends to occur during baking or high-frequency heating.
[0030]
Next, the manufacturing method of the baked confectionery material of this invention is demonstrated.
First, a chocolate dough obtained by rolling and conching according to a conventional method is heated and dissolved. De Kisutori down and water was added therein, by necessary, fats and oils, leavening agents, emulsifiers, taste components, liquor, various materials, preservatives, acidulants, colorants, flavors, etc. was added uniformly antioxidant Mix.
[0031]
Then, it molds. The molding may be any of wire cut molding, mold molding, rod molding, deposit molding, sheet molding, and the like, and it does not matter whether it is mechanical molding or manual molding.
[0032]
Then, baking or high-frequency heating is performed. The time for baking or high-frequency heating is performed until the moisture of the baked confectionery dough is dissipated and a light texture is obtained. The baking temperature is generally about 180 to 210 ° C., but in order to suppress the burnt and flavor deterioration of chocolate during baking, baking at around 150 ° C. or 120 ° C., or 100 ° C. You may dry-bake in the vicinity. In addition, high-frequency heating can be intermittently performed to control the heating temperature, but a preferred roasted flavor is easier to produce by baking and heating than high-frequency heating.
[0033]
In addition, the baked confectionery dough of the present invention may be baked or subjected to high-frequency heating alone as it is, but may be baked or combined with high-frequency heating in combination with other baked confectionery dough or bread dough.
[0034]
【Example】
Examples The following examples illustrate the effects of the present invention more clearly, but these are examples and the spirit of the present invention is not limited to these examples. In addition, both% and part mean a weight standard. The following Examples 1-4 and 6-8 are reference examples.
[0035]
[Example 1]
100 parts of chocolate (50 parts of sugar, 40 parts of cacao mass, 10 parts of vegetable oil and fat, 0.3 part of lecithin, 0.03 part of vanillin) are dissolved at 50 ° C., and 1 part of powdered sugar is uniformly mixed therein. Next, 2 parts of reduced starch saccharified product and 3 parts of concentrated milk were heated and uniformly mixed with the melt to obtain a baked confectionery dough (the content of water in the baked confectionery dough was concentrated 3 times) (About 2.4% of water derived from milk and reduced starch saccharified, and about 31% of oil). After molding this by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 5 minutes. The finished baked confectionery was a chocolate cookie that was rich in chocolate flavor and melted well in the mouth, and was not powdery.
[0036]
[Comparative Example 1]
100 parts of chocolate (50 parts of sugar, 40 parts of cacao mass, 10 parts of vegetable oil and fat, 0.3 part of lecithin, 0.03 part of vanillin) are dissolved at 50 ° C., and 1 part of pregelatinized starch is uniformly mixed therein. . Next, 2 parts of reduced starch saccharified product and 3 parts of concentrated milk were heated and uniformly mixed with the melt to obtain a baked confectionery dough (the content of water in the baked confectionery dough was concentrated 3 times) (About 2.4% of water derived from milk and reduced starch saccharified, and about 31% of oil). After this was molded by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 5 minutes. The finished baked confectionery was a chocolate-flavored chocolate cookie, but a little powdery as compared with Example 1.
[0037]
[Example 2]
100 parts of chocolate (18.8 parts of cocoa mass, 34.7 parts of sugar, 19.5 parts of whole milk powder, 26.5 parts of cocoa butter, 0.4 parts of lecithin, 0.04 parts of vanillin) are dissolved at 50 ° C. In the mixture, 1 part of whole milk powder and 10 parts of lactose are mixed uniformly. Next, 2 parts of glucose fructose liquid sugar and 4 parts of concentrated milk were heated and uniformly mixed with the melt to obtain a baked confectionery dough (the content of water in the baked confectionery dough was concentrated 3 times) (About 2.7% of water derived from milk and glucose fructose liquid sugar, and about 36% of oil). After molding this by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 6 minutes. The finished baked confectionery was a chocolate cookie with a rich chocolate flavor and a good melting of the mouth, and was less powdery.
[0038]
[Comparative Example 2]
100 parts of chocolate (18.8 parts of cocoa mass, 34.7 parts of sugar, 19.5 parts of whole milk powder, 26.5 parts of cocoa butter, 0.4 parts of lecithin, 0.04 parts of vanillin) are dissolved at 50 ° C. In that, 1 part of pregelatinized starch and 10 parts of weak flour are mixed uniformly. Next, 2 parts of glucose fructose liquid sugar and 4 parts of concentrated milk were heated and uniformly mixed with the melt to obtain a baked confectionery dough (the content of water in the baked confectionery dough was concentrated 3 times) (About 2.7% of water derived from milk and glucose fructose liquid sugar, and about 36% of oil). After molding this by molding, the molded product was placed on a top plate and baked in an oven at 150 ° C. for 6 minutes. The finished baked confectionery was a chocolate-flavored chocolate cookie, but remained powdery compared to Example 2 .
[0039]
Example 3
100 parts chocolate (6 parts cacao mass, 9 parts cocoa powder, 40 parts vegetable oil and fat, 10 parts whole milk powder, 35 parts sugar, 0.3 parts lecithin, 0.03 parts vanillin) dissolved at 50 ° C, 10 parts of margarine dissolved at 50 ° C. is uniformly mixed. Next, 20 parts of lactose, 10 parts of skim milk powder, 5 parts of whey powder, 1 part of dried egg white powder, and 10 parts of cocoa powder are uniformly mixed. Furthermore, 5 parts of heated pure fresh cream was uniformly mixed to obtain a baked confectionery dough (the content of water in the baked confectionery dough was about 2.6% of the moisture derived from margarine and pure fresh cream, and the oil content was About 36%). After molding this by wire cutting, the molded product was placed on a top plate and baked in an oven at 180 ° C. for 5 minutes. The finished baked confectionery was a chocolate cookie with a rich chocolate flavor and a good melting of the mouth, and was less powdery.
[0040]
Example 4
Crush almonds of 20 parts to the dough were added to the baked confectionery material of Example 2 and dispersed uniformly. After rolling and die cutting, the molded product was placed on a top plate and baked in an oven at 180 ° C. for 5 minutes. The finished baked confectionery was a chocolate-flavored chocolate cookie containing fragrant almonds and did not feel powdery.
[0041]
Example 5
100 parts of chocolate (50 parts of sugar, 40 parts of cacao mass, 10 parts of vegetable oil and fat, 0.3 part of lecithin, 0.03 part of vanillin) are dissolved at 50 ° C., and 25 parts of margarine dissolved at 50 ° C. is uniformly mixed therein. To mix. Next, 50 parts of lactose, 10 parts of skim milk powder, 5 parts of wheat protein powder, 10 parts of cyclodextrin, 5 parts of whey powder and 1 part of dried egg white powder are uniformly mixed. Furthermore, 5 parts of the whole warmed egg was uniformly mixed to obtain a baked confectionery dough (the content of water in the baked confectionery dough was about 3.8% of the moisture derived from margarine and whole egg, and the oil content was About 25%). After this was molded into a sheet, the die was cut, the die cut was placed on a top plate, and baked in an oven at 150 ° C. for 8 minutes. The finished baked confectionery was a chocolate cookie with a rich chocolate flavor and a good melting of the mouth, and was less powdery.
[0042]
Example 6
100 parts of chocolate (45 parts of sugar, 17.5 parts of cacao mass, 15 parts of whole milk powder, 12.7 parts of cocoa butter, 10 parts of vegetable oil and fat, 0.3 part of lecithin, 0.03 part of vanillin) are dissolved at 50 ° C. Then, 85 parts of margarine dissolved at 50 ° C. is uniformly mixed therein. Next, 45 parts of powdered sugar, 10 parts of crystalline cellulose, 25 parts of skim milk powder, 25 parts of cocoa powder, and 80 parts of lactose are mixed. Furthermore, 5 parts of the heated reduced starch saccharified product was uniformly mixed to obtain a baked confectionery dough (the content of water in the baked confectionery dough was about 4.3 in terms of water derived from margarine and reduced starch saccharified product. %, Oil content is about 29%). After molding this by wire cutting, the molded product was placed on a top plate and baked in an oven at 180 ° C. for 4 minutes. The finished baked confectionery was a chocolate cookie with a rich chocolate flavor and a good melting of the mouth, and was less powdery.
[0043]
Example 7
100 parts of white chocolate (43 parts of sugar, 20 parts of deodorized cocoa butter, 20 parts of whole milk powder, 16 parts of vegetable oil and fat, 0.3 part of lecithin, 0.03 part of vanillin) are dissolved at 50 ° C., and 50 parts are dissolved therein. Mix 10 parts of margarine dissolved at 0 ° C. uniformly. Next, 30 parts of lactose, 15 parts of skim milk powder, 10 parts of whey powder, and 2 parts of dried egg white powder are uniformly mixed. Furthermore, 10 parts of heated milk was uniformly mixed to obtain a baked confectionery dough (the content of water in the baked confectionery dough was about 6.0% in terms of water derived from margarine and milk, and the oil content was about 28%. %). After molding this by wire cutting, the molded product was placed on a top plate and baked in an oven at 180 ° C. for 5 minutes. The finished baked confectionery was a white chocolate cookie with a good white chocolate flavor and a good melting of the mouth, and was less powdery.
[0044]
Example 8
80 parts of chocolate (6 parts of cacao mass, 9 parts of cocoa powder, 45 parts of vegetable oil and fat, 20 parts of whole milk powder, 30 parts of sugar, 0.3 part of lecithin, 0.03 part of vanillin) dissolved at 50 ° C, then 35 ° C Was conditioned. Into this, 20 parts of pure plant whipped cream and 1 part of rum are added and mixed to prepare W / O emulsified chocolate. 10 parts of margarine dissolved therein, 25 parts of skim milk powder, 20 parts of lactose, 1 part of dried egg yolk powder and 10 parts of erythritol were added and mixed uniformly to obtain a baked confectionery dough (content of water in the baked confectionery dough) Is about 7.6% moisture from pure whipped cream, margarine and rum, and about 36% oil). After molding this by wire cutting, the molded product was placed on a top plate and baked in an oven at 120 ° C. for 9 minutes. The finished baked confectionery was a chocolate cookie with a rich chocolate flavor, good melting in the mouth, and a little powdery.
[0045]
【The invention's effect】
By baking or high-frequency heating the baked confectionery dough of the present invention, it is possible to produce a baked confectionery that has good melting in the mouth, a rich chocolate taste, and little powderiness.
Claims (3)
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| DE602004015130D1 (en) * | 2004-12-22 | 2008-08-28 | Kraft Foods R & D Inc | he chocolate-like sweets |
| JP4928981B2 (en) * | 2007-02-27 | 2012-05-09 | 森永製菓株式会社 | Baked chocolate confectionery and method for producing the same |
| JP5198208B2 (en) * | 2008-10-09 | 2013-05-15 | 森永製菓株式会社 | Baked confectionery containing water-containing chocolate dough and method for producing the same |
| JP5297843B2 (en) * | 2009-03-12 | 2013-09-25 | 森永製菓株式会社 | Baked chocolate and method for producing the same |
| JP5221482B2 (en) * | 2009-09-11 | 2013-06-26 | キユーピー株式会社 | Powder mixture for macaroons, method for producing macaroons and macaroons |
| US20130337146A1 (en) * | 2011-03-08 | 2013-12-19 | Meiji Co., Ltd. | Baked confectionery |
| JP5552512B2 (en) * | 2012-09-05 | 2014-07-16 | 日清オイリオグループ株式会社 | Chocolate with baking resistance |
| JP6283247B2 (en) * | 2014-04-02 | 2018-02-21 | キユーピー株式会社 | Confectionery |
| JP6397209B2 (en) * | 2014-04-11 | 2018-09-26 | 株式会社Adeka | Method for producing baking chocolate dough |
| JP6649687B2 (en) * | 2014-06-17 | 2020-02-19 | 株式会社Ｊ−オイルミルズ | Baked confectionery and method for producing the same |
| JP5965565B2 (en) * | 2014-07-08 | 2016-08-10 | 株式会社明治 | Process for producing baked confectionery |
| JP6333687B2 (en) * | 2014-09-24 | 2018-05-30 | 日清オイリオグループ株式会社 | chocolate candy |
| KR101494367B1 (en) * | 2014-11-11 | 2015-03-02 | 주식회사 아우레이트 | Manufacturing method of chocolate confectionery and chocolate confectionery thereby |
| JP6649688B2 (en) * | 2015-03-11 | 2020-02-19 | 株式会社Ｊ−オイルミルズ | Baked goods |
| JP6583990B2 (en) * | 2015-05-08 | 2019-10-02 | 森永製菓株式会社 | Process for producing baked confectionery and baked confectionery |
| JP6680522B2 (en) * | 2015-12-02 | 2020-04-15 | 株式会社Ｊ−オイルミルズ | Method for manufacturing baked goods |
| JP6727037B2 (en) * | 2016-06-09 | 2020-07-22 | 日清オイリオグループ株式会社 | Chocolate sable |
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| JPS52148662A (en) * | 1976-06-03 | 1977-12-10 | Morinaga & Co | Production of and apparatus for oily confection with excellent heat stability |
| JPS61293333A (en) * | 1985-06-20 | 1986-12-24 | 新田ゼラチン株式会社 | Sponge like confectionery |
| JP3424395B2 (en) * | 1995-06-23 | 2003-07-07 | 不二製油株式会社 | Center material and bakery products for bakery dough |
| JP3665168B2 (en) * | 1997-01-30 | 2005-06-29 | 森永製菓株式会社 | Process for producing baked goods |
| JP3659022B2 (en) * | 1998-10-08 | 2005-06-15 | 不二製油株式会社 | Chocolate-based food and its usage |
| JP4103215B2 (en) * | 1998-12-03 | 2008-06-18 | 不二製油株式会社 | Chocolates and production method thereof |
| JP3419446B2 (en) * | 1999-01-12 | 2003-06-23 | 不二製油株式会社 | Manufacturing method of chocolate confectionery |
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