JP4399889B2 - Oil-in-water type water-containing chocolate, method for producing the same and method for using the same - Google Patents
Oil-in-water type water-containing chocolate, method for producing the same and method for using the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、水中油型含水チョコレート及びその製造法並びにその使用法に関し、詳細には菓子生地の内部に包餡したり、あるいは上面に載置又は塗布して蒸煮、焼成、あるいはフライしても良好な加熱耐性を有する、水中油型含水チョコレート及びその製造法並びにその使用法に関する。
【０００２】
【従来の技術】
従来より、チョコレート生地とクリームとを混合して製造される水中油型含水チョコレート、いわゆるガナッシュは、例えばケーキ等にナッペ（ヘラでケーキ等の表面に塗布）したり、製菓用の器具を用いて造花したり、またはケーキ生地の間にサンドしたりして使用される高級洋菓子素材である。
【０００３】
このような、従来のガナッシュは焼き菓子等の内部に充填して焼成すると融解して焼き残りせず大きな空洞が生じたり、また焼き菓子等の上面に載置乃至塗布してオーブンなどで焼成すると沸騰して流れ出したりするなどして、焼成耐性がないため専ら焼成後に充填したり、または塗布したりすることが多い。
【０００４】
また、焼成前に使用される場合、例えばバターケーキを製造する場合には熟練した洋菓子職人により球状に成型して冷凍されたガナッシュを、バターケーキの焼成前の生地に注意深く埋め込むという非常に高度な技術が必要であった。また冷凍状態のガナッシュは、品温が上昇すると焼成耐性も著しく低下するため量産化が困難であった。
【０００５】
一方、従来より多くの含水チョコレート加工食品が提案されてきた。例えば、特開平３−１９８７４２号公報では、卵白を泡立てたメレンゲと特定量のキサンタンガムを使用してチョコレートムースを製造する方法が提案されている。また、特開平４−９５４４７号公報では、乳化剤としてポリグリセリン脂肪酸エステルを用いた非常に乳化安定なチョコレート利用食品が提案されている。
しかしながら、これらはいずれも焼菓子にフィリングしたときの焼成耐性が弱く、いずれも満足な結果は得られない。
【０００６】
【発明が解決しようとする課題】
本発明は、ガナッシュ様の高級感のある風味となめらかな食感を呈し、包餡適性に優れ、焼成前の生地又は焼成生地に載置したり塗布したり、あるいは包餡したりした後、焼成、蒸煮あるいはフライしても良好な焼成耐性、蒸煮耐性あるいはフライ耐性を有する、水中油型含水チョコレート及びその製造法並びにその使用法を提供することを目的とする。
【０００７】
【課題を解決するための手段】
本発明者らは、上記目的を達成するため鋭意研究を行った結果、澱粉性原料を配合したチョコレートと水性成分とを混合して調製した水中油型の含水チョコレートが上記課題を解決し得るという知見を得、本発明を完成した。
【０００８】
すなわち本発明は、アルファ化澱粉を添加したチョコレート又はチョコレート原料と水性成分を混合して水中油型にする含水チョコレートであって、含水チョコレート中に、含水チョコレートの全量に対し、アルファ化澱粉が０．５重量％以上４．２重量％未満、及び水分１０〜３０重量％を含有する、加熱耐性を有する水中油型含水チョコレート、及びアルファ化澱粉を添加したチョコレート又はチョコレート原料と水性成分を混合して水中油型にする含水チョコレートの製造方法であって、含水チョコレート中に、含水チョコレートの全量に対し、アルファ化澱粉が０．５重量％以上４．２重量％未満、及び水分が１０〜３０重量％になるように水性成分を混合することを特徴とする、加熱耐性を有する水中油型含水チョコレートの製造法、並びに当該含水チョコレートを包餡用、載置用及び塗布用の何れか一つ又は二以上の用途として使用することを特徴とする含水チョコレートの使用法、である。
【０００９】
【発明の実施の形態】
本発明において、澱粉性原料はコーンスターチ、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉等の天然澱粉をはじめ、アルファ化澱粉、エーテル架橋澱粉、リン酸架橋澱粉で例示される加工澱粉が例示できるが、食感をなめらかにする点においてアルファ化澱粉が好ましい。このアルファ化澱粉は含水チョコレート全量に対し０．５重量％以上４．２重量％未満含有される。下限未満では焼成耐性が得られず、上限を越えると糊感の強い食感となり、口溶けが悪化し、なめらかさがなくなってしまう。従って、本発明における含水チョコレートは従来より澱粉を主原料とし、風味成分としてチョコレート成分を含むサワーペースト類とは全く異質の食品である。
【００１０】
なお、本発明におけるチョコレートは全国チョコレート業公正取引協議会で規定されたチョコレート生地、準チョコレート生地だけではなく、カカオマス、ココア、ココアバターを利用した油脂加工食品をも包含するものである。
【００１１】
本発明において、水分は単に水であってもよいが、全粉乳もしくは脱脂粉乳を水に溶解もしくは分散させた水性成分、天然の生クリーム類、牛乳、濃縮乳、もしくは従来開発されてきた動植物性油脂等を使用した合成クリーム類等の乳成分を含む水性成分、又は糖類を含む水性成分が好ましく、本発明における含水チョコレートは以上の水性成分を用いて水分を１０〜３０重量％となるように調製する。水分含量が下限未満では水中油型の含水チョコレートにすることが困難であり、逆に上限を越えると加熱耐性が得られ難くなる。特に、水分含量は１０重量％を越え３０重量％以下となるように調製するのが好ましい。
【００１２】
また、本発明に含まれる油脂はチョコレート由来及びクリームなどの水性成分由来の油脂が含まれ、例えばココアバター、イリッペバター、サル脂、シアバター、パーム油、パーム核油、やし油，綿実油、ナタネ油、ヒマワリ種子油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油等の植物性油脂、並びに乳脂、牛脂、ラード、魚脂、鯨油等の動物性油脂又はこれらの硬化、分別、エステル交換等を施したハードバター等の加工油脂が例示でき、新たにこれらの油脂を単独もしくは混合して配合してもよい。また、市販のバター、マーガリン、又はショートニング等を新たに配合してもよい。
【００１３】
また、本発明に含まれる乳化剤は、チョコレートやクリームなどに由来のレシチン、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、モノグリセリド、プロピレングリコール脂肪酸エステル、有機酸モノグリセリド等が例示できるが、新たにこれらの乳化剤の一種又は二種以上を水中油型含水チョコレートの乳化安定性を高めるために使用してもよい。
【００１４】
また、風味付け及び保存性のために果汁、各種洋酒等を加えたり、甘味度を調整するために水飴等の甘味剤を加えてもよい。さらに、安定剤としてガム類、例えばキサンタンガム、ローカストビーンガム、グアーガム、アラビアガム、ＣＭＣ，微結晶セルロース等、ペクチン、寒天、カラギーナン、ゼラチン等も必要に応じて加えてもよい。また焼成耐性を更に付与するために、卵白などの熱凝固性蛋白を加えてもよい。
【００１５】
本発明の加熱耐性のある水中油型含水チョコレートは、澱粉性原料を添加したチョコレートと水性成分とを混合した後３０℃〜７０℃に加温する、あるいはどちらか一方又は両方を３０℃〜７０℃に加熱溶解しておいてから混合し、手で攪拌するような緩やかな攪拌方式、あるいは強力な剪断力を加えることのできる高速攪拌方式、例えばホモミキサー（特殊機化工業（株））等のいずれの方式でも製造することができる。場合によっては均質化（５〜１５０ｋｇ／ｃｍ2）処理を行っても良い。乳化処理した後は冷却して製造される。乳化工程あるいは均質化処理の前後で殺菌又は滅菌してもよい。
【００１６】
本発明においては、以上のようにして得られる水中油型の含水チョコレートを焼成前の生地又は焼成生地に載置したり塗布したり、あるいは包餡したりした後、焼成、蒸煮あるいはフライしても良好な焼成耐性、蒸煮耐性あるいはフライ耐性を有するので、焼成用としてはもちろんのこと、饅頭生地中に包餡して蒸すという蒸煮用として、あるいはドーナツ生地中にセンター材として使用してフライするというフライ用として有効である。
【００１７】
【実施例】
以下に本発明の実施例及び比較例を示し、本発明をより一層明瞭にするが、これらは単なる例示であって本発明がこれらに限定されるものではない。なお、例中、部及び％はいずれも重量基準を意味する。
【００１８】
実施例１
３倍希釈タイプ濃縮乳（「プロベスト５００」、不二製油（株）製）２０部とソルビトール１０部を４０℃まで加温した。これに、アルファ化澱粉（「ミラゲル４６３」、ステーリー（株）製）を３％含有した油分３０％のスイートチョコレート７０部を加え、湯煎温度４０℃でヘラを使って２分間攪拌した後、冷蔵庫で５℃まで冷却し、水分１６．７％の水中油型の含水チョコレートを得た。
【００１９】
このようにして得た、水中油型の含水チョコレートをセンターとしてココア風味のバターケーキ生地中に包餡し、オーブンで１６０℃１５分間焼成した。焼成後、バターケーキ中に包餡した当該含水チョコレートはしっかりと形が残り、滑らかな組織を保っていた。このバターケーキを電子レンジで温めると、センターはとろけるようになり、たいへん高級感あるケーキとなった。
また、当該含水チョコレートをバター生地の上に絞って１８０℃１２分間焼成したものも、焼成中に流れる事なく焼き残った。
【００２０】
比較例１
実施例１においてアルファ化澱粉を加えずに、他は同様にして製造し、水分１６．７％の水中油型の含水チョコレートを得た。
以上の含水チョコレートは、実施例１と同様に滑らかな組織であったが、実施例１と同様にバターケーキ生地のセンターに包餡し、オーブンで１６０℃１５分間焼成したところ、焼成中に包餡物がバターケーキから吹き出し商品価値のないものとなった。
また、この含水チョコレートをバター生地の上に絞って１８０℃１２分間焼成したものも、焼成中に流れてしまい焼き残らず商品価値のないものとなった。
【００２１】
実施例２
還元水飴１５部と水１０部を６５℃まで加温した。これにアルファ化澱粉（「ミラゲル４６３」、ステーリー（株）製）を１％含有した油分３０％のミルクチョコレート７５部を加え、湯煎温度６５℃でヘラを使って２分間手攪拌した後、３５℃まで冷却し、水分１４．５％の水中油型の含水チョコレートを得た。
【００２２】
以上のようにして得た含水チョコレートは、実施例１と同様に滑らかな組織で、このものをソフトクッキー生地（ガレット生地）のセンターに包餡し、オーブンで２００℃８分間焼成した。焼成後、ガレット生地に包餡した当該含水チョコレートは良好な保形性を保ち、滑らかな組織で空洞もみられず美味であった。また水分活性も低いので、ソフトな食感のセンター素材が入った室温（１５〜２５℃）で流通可能な菓子となった。
【００２３】
比較例２
実施例１においてアルファ化澱粉（「ミラゲル４６３」、ステーリー（株）製）を３％含有した油分３０％のスイートの代わりに、アルファ化澱粉（「ミラゲル４６３」、ステーリー（株）製）を６％含有した油分３０％のスイートチョコレートを加える以外は同様にして製造し、水分１６．７％の水中油型の含水チョコレートを得た。
【００２４】
以上の含水チョコレートは、実施例１と同様にバターケーキ生地中に包餡してから焼成したり、バター生地の上に絞ってから焼成しても、しっかりと形が残り加熱耐性があったが、糊感の強い食感となり、口溶けが悪く、食感の滑らかさがなくなってしまった。
【００２５】
実施例３
３倍希釈タイプ濃縮乳（「プロベスト２００」、不二製油（株）製）３０部と還元水飴１０部を６５℃まで加温した。これに、アルファ化澱粉（「ミラゲル４６３」、ステーリー（株）製）を２％含有した油分３０％のスイートチョコレート６０部を加え、湯煎温度４０℃でヘラを使って２分間手攪拌した後、冷蔵庫で５℃まで冷却し、水分２３．５％の水中油型の含水チョコレートを得た。
【００２６】
餡饅の餡の代わりに、以上の含水チョコレートを包餡し９０℃で蒸したものを７時間ホットサーバーで置いていたが、チョコ風味が濃厚で、きめが細かくなめらかでとろけるような状態を有し、美味であった。
また、以上の含水チョコレートをドーナツのセンターに入れて１８０℃３分間フライも行ったが、フライ中に生地から吹き出す事もなくなめらかな状態のままで、チョコ風味も濃厚で美味であった。
【００２７】
比較例３
実施例１において、３倍希釈タイプ濃縮乳（「プロベスト５００」，不二製油（株）製）を２０部ではなく８部に減少し、その代わりに油分３０％のスイートチョコレートを８２部まで増量した以外は同様にして製造し、水分８．５％の水中油型の含水チョコレートを得ようとしたが、乳化が不安定で水中油型の含水チョコレートは得ることができなかった。
【００２８】
比較例４
実施例１において、３倍希釈タイプ濃縮乳（「プロベスト５００」，不二製油（株）製）を２０部ではなく３０部に増量し、さらに水を１０％加え、その代わりに油分３０％のスイートチョコレートを５０部まで減量した以外は同様にして製造し、水分３４％の含水チョコレートを得た。
以上の含水チョコレートは、実施例１と同様に滑らかな組織であったが、実施例１と同様にバターケーキ生地のセンターに包餡し、オーブンで１６０℃１５分間焼成したところ、焼成中に包餡物がバターケーキから吹き出し、商品価値のないものとなった。
またこの含水チョコレートをバター生地の上に絞って１８０℃１２分間焼成したものも、焼成中に流れてしまって焼き残らず、商品価値のないものとなった。
【００２９】
比較例５
実施例２においてアルファ化澱粉を加えずに、他は同様にして製造し、水分１４．５％の水中油型の含水チョコレートを得た。
以上の含水チョコレートは、実施例２と同様に滑らかな組織であったが、実施例２と同様にソフトクッキー生地（ガレット生地）のセンターに包餡し、オーブンで２００℃８分間焼成したところ、ガレット生地に包餡した当該食品はボソボソの状態になり、焼き残っていなかった。
【００３０】
比較例６
実施例３においてアルファ化澱粉を加えずに、他は同様にして製造し、水分２３．５％の水中油型の含水チョコレートを得た。
餡饅の餡の代わりに、以上の含水チョコレートを包餡したが、ホイロの段階で外生地から溢れてしまい商品価値のないものとなった。
また、以上の含水チョコレートをドーナツのセンターに入れて１８０℃でフライしたが、フライ中に生地から吹き出し、商品価値のないものとなった。
【００３１】
【発明の効果】
以上の如く、本発明により、ガナッシュ様の高級感ある風味となめらかな食感を呈し、焼成前の生地又は焼成生地に載置したり塗布したり、あるいは包餡したりした後、焼成、蒸煮あるいはフライしても良好な焼成耐性、蒸煮耐性あるいはフライ耐性を有する、水中油型含水チョコレートを提供することが可能となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil-in-water type water-containing chocolate, a method for producing the same, and a method for using the same, and in particular, it is wrapped inside a confectionery dough, or placed or applied on the upper surface to cook, bake or fry The present invention relates to an oil-in-water type water-containing chocolate having good heat resistance, a method for producing the same, and a method for using the same.
[0002]
[Prior art]
Conventionally, oil-in-water type water-containing chocolate produced by mixing chocolate dough and cream, so-called ganache, for example, nappe (apply to the surface of cakes etc. with a spatula) on cakes, etc., or using confectionery equipment It is a high-class confectionery material used for artificial flowering or sanding between cake dough.
[0003]
When such a conventional ganache is filled and baked in a baked confectionery, etc., it melts and does not remain unbaked, resulting in a large cavity. In many cases, it is filled or applied exclusively after firing because it does not have firing resistance by boiling and flowing out.
[0004]
In addition, when used before baking, for example, when producing butter cake, a ganache that has been shaped into a spherical shape and frozen by a skilled pastry craftsman is carefully embedded in the dough before baking the butter cake. Technology was needed. Further, ganaches in a frozen state are difficult to mass-produce because the firing resistance is remarkably lowered as the product temperature rises.
[0005]
On the other hand, more hydrated chocolate processed foods have been proposed. For example, Japanese Patent Application Laid-Open No. 3-198742 proposes a method for producing chocolate mousse using meringue foamed with egg white and a specific amount of xanthan gum. Japanese Laid-Open Patent Publication No. 4-95447 proposes a highly emulsifiable and stable chocolate-based food using a polyglycerin fatty acid ester as an emulsifier.
However, all of these have poor baking resistance when filled into baked confectionery, and none of them give satisfactory results.
[0006]
[Problems to be solved by the invention]
The present invention presents a ganache-like high-class flavor and a smooth texture, excellent in wrapping suitability, placed on or applied to a dough before baking or baked dough, or wrapped, An object of the present invention is to provide an oil-in-water type water-containing chocolate having good baking resistance, steaming resistance or fry resistance even when baked, cooked or fried, a method for producing the same, and a method for using the same.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the present inventors have found that an oil-in-water type water-containing chocolate prepared by mixing a starch-based raw material and an aqueous component can solve the above problems. Knowledge was obtained and the present invention was completed.
[0008]
That is, the present invention is a water-containing chocolate in which pregelatinized starch is added or a chocolate raw material and an aqueous component are mixed to make an oil-in-water type, and the pregelatinized starch is 0 with respect to the total amount of the water- containing chocolate in the water-containing chocolate. A heat-resistant oil-in-water hydrated chocolate containing 5% by weight or more and less than 4.2% by weight and a water content of 10 to 30% by weight, and a chocolate or chocolate raw material added with pregelatinized starch and an aqueous component are mixed. A method for producing a water-containing chocolate having an oil-in-water type, wherein the pregelatinized starch is 0.5% by weight or more and less than 4.2% by weight and the water content is 10 to 30 with respect to the total amount of the water-containing chocolate in the water-containing chocolate. Production of oil-in-water type water-containing chocolate having heat resistance, characterized by mixing aqueous components so as to be in weight percent And for Tsutsumian the moisture chocolate, a usage, the water-containing chocolate, characterized in that it uses as a mounting and any one or more applications for the coating.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the starchy raw material includes natural starch such as corn starch, potato starch, wheat starch, tapioca starch, pregelatinized starch, ether cross-linked starch, and processed starch exemplified by phosphoric acid cross-linked starch. Pregelatinized starch is preferable in terms of smoothing. This pregelatinized starch is contained in an amount of 0.5% by weight or more and less than 4.2% by weight based on the total amount of the hydrated chocolate. If it is less than the lower limit, the baking resistance cannot be obtained, and if it exceeds the upper limit, the texture becomes strong and the melting of the mouth deteriorates and the smoothness is lost. Therefore, the hydrated chocolate in the present invention is a food that is completely different from sour pastes that have conventionally used starch as a main ingredient and a chocolate component as a flavor component.
[0010]
In addition, the chocolate in this invention includes not only the chocolate dough and semi-chocolate dough prescribed | regulated by the national chocolate industry fair trade meeting but the fats and oils processed food using cacao mass, cocoa, and cocoa butter.
[0011]
In the present invention, the water may be simply water, but an aqueous component in which whole milk powder or skim milk powder is dissolved or dispersed in water, natural fresh creams, milk, concentrated milk, or conventionally developed animal and plant properties An aqueous component containing milk components such as synthetic creams using fats and oils or an aqueous component containing saccharides is preferable, and the water-containing chocolate in the present invention uses the above aqueous components so that the water content is 10 to 30% by weight. Prepare. If the water content is less than the lower limit, it is difficult to make an oil-in-water type water-containing chocolate, and conversely if the upper limit is exceeded, it becomes difficult to obtain heat resistance. In particular, it is preferable to prepare such that the water content is more than 10% by weight and 30% by weight or less.
[0012]
The fats and oils included in the present invention include fats and oils derived from aqueous components such as chocolate and cream, such as cocoa butter, iripe butter, monkey fat, shea butter, palm oil, palm kernel oil, coconut oil, cottonseed oil, rapeseed. Oils, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil and other animal oils such as milk fat, beef fat, lard, fish fat, whale oil Or processing oils and fats, such as hard butter which gave these hardening, fractionation, transesterification, etc. can be illustrated, and these oils and fats may be newly blended individually or in mixture. Moreover, you may mix | blend commercially available butter, margarine, shortening, etc. newly.
[0013]
Examples of the emulsifier included in the present invention include lecithin derived from chocolate and cream, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, monoglyceride, propylene glycol fatty acid ester, and organic acid monoglyceride. In addition, one or more of these emulsifiers may be used to enhance the emulsion stability of the oil-in-water type water-containing chocolate.
[0014]
In addition, fruit juice, various Western liquors and the like may be added for flavoring and storage, or a sweetener such as syrup is added to adjust the sweetness level. Furthermore, gums such as xanthan gum, locust bean gum, guar gum, gum arabic, CMC, microcrystalline cellulose, pectin, agar, carrageenan, gelatin and the like may be added as needed as stabilizers. In order to further impart baking resistance, a thermocoagulable protein such as egg white may be added.
[0015]
The heat-resistant oil-in-water type water-containing chocolate of the present invention mixes a chocolate added with a starchy raw material and an aqueous component and then heats it to 30 ° C. to 70 ° C., or either one or both of 30 ° C. to 70 ° C. Gently stirred at a temperature of ℃, then mixed and stirred by hand, or a high-speed stirring method that can apply a strong shearing force, such as Homomixer (Special Machine Industries Co., Ltd.) Either method can be used. Depending on the case, you may perform a homogenization (5-150 kg / cm < 2 >) process. After the emulsification treatment, it is produced by cooling. You may sterilize or sterilize before and after an emulsification process or a homogenization process.
[0016]
In the present invention, the oil-in-water type water-containing chocolate obtained as described above is placed on, applied to, or wrapped in the dough before baking or baking dough, and then baked, steamed or fried. It also has good baking resistance, steaming resistance or fry resistance, so of course not only for baking, but also for steaming by wrapping in steamed dough and steaming as a center material in donut dough It is effective as a fly.
[0017]
【Example】
EXAMPLES Examples and comparative examples of the present invention will be shown below to further clarify the present invention, but these are merely examples and the present invention is not limited thereto. In the examples, both parts and% mean weight basis.
[0018]
Example 1
20 parts of 3-fold diluted type concentrated milk (“Probest 500”, manufactured by Fuji Oil Co., Ltd.) and 10 parts of sorbitol were heated to 40 ° C. To this was added 70 parts of 30% oily sweet chocolate containing 3% pregelatinized starch (“Miragel 463”, manufactured by Staley Co., Ltd.), stirred for 2 minutes with a spatula at a water bath temperature of 40 ° C. To 5 ° C. to obtain an oil-in-water type water-containing chocolate having a moisture content of 16.7%.
[0019]
The oil-in-water hydrated chocolate thus obtained was wrapped in a cocoa-flavored butter cake dough and baked in an oven at 160 ° C. for 15 minutes. After baking, the water-containing chocolate wrapped in butter cake remained firmly shaped and maintained a smooth structure. When this butter cake was warmed in a microwave, the center melted and became a very high-class cake.
In addition, the hydrated chocolate squeezed onto butter dough and baked at 180 ° C. for 12 minutes remained unburned without flowing during baking.
[0020]
Comparative Example 1
The same procedure as in Example 1 was carried out except that the pregelatinized starch was not added, and an oil-in-water type water-containing chocolate having a moisture content of 16.7% was obtained.
The above-mentioned hydrated chocolate had a smooth structure as in Example 1, but was wrapped in the center of the butter cake dough and baked in an oven at 160 ° C. for 15 minutes, as in Example 1. The fried food has no value from the butter cake.
Moreover, what squeezed this water-containing chocolate on butter dough and baked it at 180 ° C. for 12 minutes also flowed during baking, and did not remain baked, resulting in no commercial value.
[0021]
Example 2
15 parts of reduced starch syrup and 10 parts of water were heated to 65 ° C. To this, 75 parts of milk chocolate containing 30% oil containing 1% pregelatinized starch (“Miragel 463”, manufactured by Staley Co., Ltd.) was added, and the mixture was manually stirred for 2 minutes using a spatula at a water bath temperature of 65 ° C. After cooling to 0 ° C., an oil-in-water type water-containing chocolate having a moisture content of 14.5% was obtained.
[0022]
The water-containing chocolate obtained as described above had a smooth structure as in Example 1, and was wrapped in a soft cookie dough (galette dough) center and baked in an oven at 200 ° C. for 8 minutes. After baking, the water-containing chocolate wrapped in the galette dough maintained good shape retention, and had a smooth structure with no voids and was delicious. Moreover, since the water activity was also low, it became a confectionery that could be distributed at room temperature (15-25 ° C.) containing a center material with a soft texture.
[0023]
Comparative Example 2
In Example 1, instead of the 30% oil-containing sweet containing 3% pregelatinized starch (“Miragel 463”, manufactured by Staley Co., Ltd.), pregelatinized starch (“Miragel 463” manufactured by Staley Co., Ltd.) 6 It was produced in the same manner except that 30% oil-containing sweet chocolate was added to obtain an oil-in-water type water-containing chocolate having a moisture content of 16.7%.
[0024]
Although the above-mentioned hydrated chocolate was baked after being wrapped in butter cake dough as in Example 1, or squeezed on butter dough, it remained firmly shaped and had heat resistance. It became a texture with a strong glue feeling, the mouth melted poorly, and the texture was not smooth.
[0025]
Example 3
30 parts of 3-fold diluted type concentrated milk (“Probest 200”, manufactured by Fuji Oil Co., Ltd.) and 10 parts of reduced starch syrup were heated to 65 ° C. To this, 60 parts of sweet chocolate containing 30% oil containing 2% pregelatinized starch (“Miragel 463”, manufactured by Staley Co., Ltd.) was added, and manually stirred for 2 minutes using a spatula at a water bath temperature of 40 ° C. It cooled to 5 degreeC with the refrigerator, and obtained the oil-in-water type water-containing chocolate of 23.5% of water | moisture content.
[0026]
Instead of the strawberry cocoon, the above-mentioned hydrated chocolate was wrapped and steamed at 90 ° C for 7 hours on a hot server, but the chocolate flavor was rich and the texture was fine, smooth and melted. And it was delicious.
Moreover, although the above hydrated chocolate was put into the center of a donut and fried at 180 ° C. for 3 minutes, it remained smooth without blowing out from the dough during frying, and the chocolate flavor was rich and delicious.
[0027]
Comparative Example 3
In Example 1, 3 times diluted concentrated milk ("Probest 500", manufactured by Fuji Oil Co., Ltd.) was reduced to 8 parts instead of 20 parts, and instead, up to 82 parts of 30% sweet chocolate It was produced in the same manner except that the amount was increased, and an oil-in-water type water-containing chocolate having a moisture content of 8.5% was tried to be obtained. However, the emulsification was unstable and an oil-in-water type water-containing chocolate could not be obtained.
[0028]
Comparative Example 4
In Example 1, the 3-fold diluted type concentrated milk (“Probest 500”, manufactured by Fuji Oil Co., Ltd.) was increased to 30 parts instead of 20 parts, and 10% of water was added instead, and the oil content was 30% instead. A sweet chocolate with a moisture content of 34% was obtained in the same manner except that the sweet chocolate was reduced to 50 parts.
The above-mentioned hydrated chocolate had a smooth structure as in Example 1, but was wrapped in the center of the butter cake dough and baked in an oven at 160 ° C. for 15 minutes, as in Example 1. The fried food was blown out of the butter cake, and it became no commercial value.
The hydrated chocolate squeezed onto butter dough and baked at 180 ° C. for 12 minutes also flowed during baking and did not remain baked, resulting in no commercial value.
[0029]
Comparative Example 5
In Example 2, the same procedure was followed except that no pregelatinized starch was added to obtain an oil-in-water type water-containing chocolate having a moisture content of 14.5%.
The above hydrated chocolate had a smooth structure as in Example 2, but was wrapped in the center of a soft cookie dough (Gallet dough) as in Example 2 and baked in an oven at 200 ° C. for 8 minutes. The foods wrapped in the galette dough were in a bulging state and were not baked.
[0030]
Comparative Example 6
In Example 3, the same procedure was followed except that no pregelatinized starch was added to obtain an oil-in-water type water-containing chocolate having a moisture content of 23.5%.
Instead of the cocoon candy, the above-mentioned hydrated chocolate was wrapped, but it overflowed from the outer fabric at the stage of proofing, and it became a product with no commercial value.
Moreover, although the above hydrated chocolate was put in the center of a donut and fried at 180 ° C., it was blown out of the dough during frying and became no commercial value.
[0031]
【The invention's effect】
As described above, according to the present invention, a ganache-like high-class flavor and a smooth texture are exhibited, and after being placed on, applied to, or wrapped in, a dough before baking or baking dough, baking, steaming Alternatively, it has become possible to provide an oil-in-water type water-containing chocolate having good baking resistance, steaming resistance or fry resistance even when fried.
Claims (5)
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07346399A JP4399889B2 (en) | 1999-03-18 | 1999-03-18 | Oil-in-water type water-containing chocolate, method for producing the same and method for using the same |
| US09/555,631 US6537602B1 (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
| PCT/JP1999/005524 WO2000019834A1 (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
| IDW20001074D ID27667A (en) | 1998-10-08 | 1999-10-06 | CHOCOLATE COMPOSITION AND ITS USE |
| KR1020007006219A KR100571532B1 (en) | 1998-10-08 | 1999-10-06 | Chocolate composition and its use |
| EP99969998A EP1046342A4 (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
| CN99801770A CN1108106C (en) | 1998-10-08 | 1999-10-06 | Chocolate compositions and utilization thereof |
| TW088117324A TWI221083B (en) | 1998-10-08 | 1999-10-07 | Chocolate compositions and its utilization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07346399A JP4399889B2 (en) | 1999-03-18 | 1999-03-18 | Oil-in-water type water-containing chocolate, method for producing the same and method for using the same |
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| Publication Number | Publication Date |
|---|---|
| JP2000262217A JP2000262217A (en) | 2000-09-26 |
| JP4399889B2 true JP4399889B2 (en) | 2010-01-20 |
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| JP07346399A Expired - Lifetime JP4399889B2 (en) | 1998-10-08 | 1999-03-18 | Oil-in-water type water-containing chocolate, method for producing the same and method for using the same |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4390376B2 (en) * | 1999-09-17 | 2009-12-24 | 株式会社Ａｄｅｋａ | Oil-in-water emulsified chocolate and composite food using the same |
| JP3692938B2 (en) * | 2001-01-17 | 2005-09-07 | 不二製油株式会社 | Hydrous chocolate and method for producing the same |
| JP4311602B2 (en) * | 2001-06-27 | 2009-08-12 | 旭化成ケミカルズ株式会社 | Hydrous chocolate composition |
| JP2003250449A (en) * | 2002-02-28 | 2003-09-09 | Fuji Oil Co Ltd | Hydrated chocolate for roll-in |
| DE102009005928A1 (en) * | 2009-01-19 | 2010-07-22 | Südzucker AG Mannheim/Ochsenfurt | Stability-Enhanced Rice-Based Chocolate Compositions |
| JP2011152080A (en) * | 2010-01-27 | 2011-08-11 | Uha Mikakuto Co Ltd | Raw chocolate-like composition, and method for producing the same |
| JP2012191918A (en) * | 2011-03-18 | 2012-10-11 | Fuji Oil Co Ltd | Hydrous chocolate for confectionery distributable at normal temperature |
| US20160088856A1 (en) * | 2013-04-22 | 2016-03-31 | Meiji Co., Ltd. | Baked fat-based confectionery and method for manufacturing same |
| JP6581972B2 (en) * | 2014-05-22 | 2019-09-25 | 株式会社カネカ | Novel edible oil-in-water paste composition |
| JP6603603B2 (en) * | 2016-03-23 | 2019-11-06 | 日清食品ホールディングス株式会社 | Three layer chocolate candy |
| JP6809829B2 (en) * | 2016-07-12 | 2021-01-06 | 森永製菓株式会社 | chocolate candy |
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