WO2014175192A1 - 焼成油性菓子およびその製造方法 - Google Patents
焼成油性菓子およびその製造方法 Download PDFInfo
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- WO2014175192A1 WO2014175192A1 PCT/JP2014/061082 JP2014061082W WO2014175192A1 WO 2014175192 A1 WO2014175192 A1 WO 2014175192A1 JP 2014061082 W JP2014061082 W JP 2014061082W WO 2014175192 A1 WO2014175192 A1 WO 2014175192A1
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- Prior art keywords
- oily confectionery
- confectionery
- baked
- dough
- oily
- Prior art date
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 194
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 14
- -1 sorbitan fatty acid ester Chemical class 0.000 claims abstract description 51
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 48
- 229930195729 fatty acid Natural products 0.000 claims abstract description 48
- 239000000194 fatty acid Substances 0.000 claims abstract description 48
- 238000000465 moulding Methods 0.000 claims abstract description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 22
- 229940083466 soybean lecithin Drugs 0.000 claims description 22
- 239000002131 composite material Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000004147 Sorbitan trioleate Substances 0.000 claims description 10
- PRXRUNOAOLTIEF-ADSICKODSA-N Sorbitan trioleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCC\C=C/CCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCC\C=C/CCCCCCCC PRXRUNOAOLTIEF-ADSICKODSA-N 0.000 claims description 10
- 235000019337 sorbitan trioleate Nutrition 0.000 claims description 10
- 229960000391 sorbitan trioleate Drugs 0.000 claims description 10
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical group FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 claims description 6
- 239000001593 sorbitan monooleate Substances 0.000 claims description 6
- 235000011069 sorbitan monooleate Nutrition 0.000 claims description 6
- 229940035049 sorbitan monooleate Drugs 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 description 50
- 235000019219 chocolate Nutrition 0.000 description 46
- 239000003921 oil Substances 0.000 description 24
- 238000002844 melting Methods 0.000 description 13
- 230000008018 melting Effects 0.000 description 13
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 11
- 239000008347 soybean phospholipid Substances 0.000 description 11
- 239000002994 raw material Substances 0.000 description 9
- 235000019220 whole milk chocolate Nutrition 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000005496 tempering Methods 0.000 description 4
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XZIIFPSPUDAGJM-UHFFFAOYSA-N 6-chloro-2-n,2-n-diethylpyrimidine-2,4-diamine Chemical compound CCN(CC)C1=NC(N)=CC(Cl)=N1 XZIIFPSPUDAGJM-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- POULHZVOKOAJMA-UHFFFAOYSA-N methyl undecanoic acid Natural products CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940035044 sorbitan monolaurate Drugs 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a baked oil-based confectionery that has a good meltability after baking.
- Chocolate mainly consists of sugar, cacao mass, powdered milk, cocoa butter, etc., and these raw materials are pulverized, cooled and solidified.
- Chocolate is solid at room temperature, but melts in the mouth by heat in the mouth when eaten. This is mainly due to the temperature characteristics of the physical properties of cocoa butter.
- the chocolate melts, or even if the melted chocolate is cooled and solidified again, the surface remains sticky because it is not tempered, There is a problem that a so-called bloom occurs during storage and the texture and appearance deteriorate.
- Patent Document 1 a baked oily confectionery obtained by baking chocolate or the like for the purpose of imparting heat resistance is disclosed.
- the problem to be solved by the present invention is to obtain a baked oil-based confectionery that keeps its surface hard and heat-resistant, while maintaining the original meltable state of chocolate.
- a baked composite oily confectionery characterized by (7) A baked composite oily confectionery comprising a center part and a shell part, wherein the center part comprises an oily confectionery dough containing 0.9% by mass or more of soybean lecithin relative to the total mass of the oily confectionery dough in the center part.
- the shell part is composed of an oily confectionery obtained by using an oily confectionery dough that does not contain 0.9% by mass or more of soybean lecithin with respect to the total mass of the oily confectionery dough of the shell part.
- the manufacturing method of baking oil-based confectionery. (9) HLB of sorbitan fatty acid ester is 1 or more and 5 or less, The manufacturing method of baking oil-based confectionery as described in (8) characterized by the above-mentioned. (10) The method for producing a baked oil-based confectionery according to (9), wherein the sorbitan fatty acid ester is sorbitan monooleate or sorbitan trioleate.
- the present invention it is possible to provide a good baked oily confectionery in which the surface of the baked oily confectionery is hard and heat resistant, while the inside is not hardened and the mouth melts well.
- the baking oily confectionery according to one embodiment of the present invention contains a sorbitan fatty acid ester.
- oily confectionery for example, any chocolate such as white chocolate, milk chocolate, sweet chocolate, etc. may be used. Any type of oily confectionery such as temper type, non-temper type fat cream, nut cream, etc., not limited to chocolate and quasi-chocolate defined in the “competition rules” can be used.
- the HLB of the sorbitan fatty acid ester is preferably 1 or more and 5 or less, and more preferably 3 or less. This is because the inner melting of the baked oily confectionery becomes better.
- the sorbitan fatty acid ester used in the present embodiment include sorbitan monolaurate, sorbitan monooleate, sorbitan trioleate, and the like.
- sorbitan monooleate and sorbitan trioleate are used.
- sorbitan trioleate is preferably used. This is because the inner melting of the baked oily confectionery becomes better.
- the content of the sorbitan fatty acid ester used in the present embodiment is preferably 0.05% by mass or more and 1% by mass or less, and 0.1% by mass or more and 0.5% by mass with respect to the mass of the entire baking oily confectionery dough. It is more preferable that the amount is not more than mass%.
- the content is 0.05% by mass or more, the effect of the present invention can be sufficiently obtained.
- the taste of the emulsifier hardly affects the taste of the baked oily confectionery.
- the baking oil-based confectionery according to another embodiment of the present invention contains 0.9% by mass or more of soybean lecithin based on the total mass of the baking oil-based confectionery dough.
- the baked oily confectionery of the present invention contains 0.9% by mass or more of soybean lecithin in the oily confectionery dough, so that the surface of the obtained baked oily confectionery is hard and heat resistant as in the case of using sorbitan fatty acid ester. However, the inside is not hardened and the melted state can be maintained.
- the content of soybean lecithin is 0.9% by mass or more, and preferably 1.2% by mass or more of the whole baking oily confectionery dough.
- the content of soybean lecithin is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, based on the whole oily confectionery.
- Soy lecithin preferably has an HLB of 3-5. When baking oil-based confectionery contains the soybean lecithin of the said range, you may contain sorbitan fatty acid ester simultaneously.
- a cacao mass, sugar, cocoa butter, lecithin, whole milk powder, etc. are used, and a chocolate dough serving as a base is obtained through a raw material mixing, refining, conching process, etc. by a conventional method. If necessary, fats and oils, auxiliary materials, etc. may be added later to the obtained chocolate dough.
- sorbitan fatty acid ester When producing a baked oily confectionery containing a sorbitan fatty acid ester, there is no particular limitation on the method of incorporating the sorbitan fatty acid ester into the chocolate dough, but for example, it may be added at the time of mixing the chocolate dough raw material, or obtained It may be added later to the chocolate dough.
- the obtained sorbitan fatty acid ester-containing chocolate dough is molded into a predetermined shape and cooled and solidified to obtain chocolate as an oily confectionery for baking.
- tempering may be performed before molding. Tempering may be hand tempering or a method of adding a seed agent. Any method may be used to form the chocolate into a predetermined shape.
- chocolate dough may be poured into a mold and solidified by cooling. Alternatively, it may be formed into a predetermined shape on a flat plate using a depositor or the like and then cooled and solidified.
- chocolate may be aerated using a mixer, and the aerated chocolate dough may be formed by the above method or the like.
- soy lecithin is added so that the total amount becomes 0.9% by mass or more.
- soy lecithin is added so that the total amount becomes 0.9% by mass or more.
- a desired amount may be added at once when lecithin is usually added at the time of mixing the base chocolate dough, or a small amount of soy lecithin is contained in advance. You may add to chocolate dough later so that content in the chocolate dough of soybean lecithin may be 0.9 mass% or more.
- the composite oily confectionery may be an oily confectionery for baking.
- the baked composite oily confectionery according to this embodiment includes a center portion located at the center of the baked composite confectionery and a shell portion located so as to cover a part or all of the periphery of the center portion.
- the method of coating the chocolate for the center part with the oily confectionery and / or starchy raw material for the shell part is no limitation on the method of coating the chocolate for the center part with the oily confectionery and / or starchy raw material for the shell part.
- the surface of the chocolate is coated with the oily confectionery and / or starchy raw material using a revolving pan.
- chocolate may be dipped in a tank filled with oily confectionery or starchy raw material dough.
- a method may be used in which an oily confectionery shell is prepared using a mold and the chocolate dough is injected into the shell, or a so-called one-shot depositor. The method may be used.
- Oily property containing neither sorbitan fatty acid ester and 0.9% by mass or more of soybean lecithin on the surface of chocolate containing sorbitan fatty acid ester and / or 0.9% by mass or more of soy lecithin obtained by the above method When a confectionery, especially an oily confectionery containing an HLB of 3 or less and not containing a sorbitan fatty acid ester, is coated and baked, the boundary between the baked and crispy shell part and the center part that maintains the original mouth melting of chocolate becomes clear. More effective and preferable.
- the obtained chocolate is baked in an oven or the like.
- the chocolate is preferably baked at 100 ° C. or higher and 300 ° C. or lower, more preferably 160 ° C. or higher and 250 ° C. or lower.
- the melting of the obtained baked oily confectionery is improved and particularly effective when baking at 100 ° C. or higher. Play. If possible, the chocolate dough may be formed into a predetermined shape and then baked without being cooled and solidified.
- the oil-based confectionery dough may contain water.
- water may contain an oil-based confectionery dough.
- moisture may be added at the time of raw material mixing of the oily confectionery dough, or moisture may be added later to the obtained oily confectionery dough.
- moisture may be added at the time of raw material mixing of the oily confectionery dough, or moisture may be added later to the obtained oily confectionery dough.
- the shape retention of the oily confectionery dough during baking is improved. It is preferable to add water to the obtained oily confectionery dough later because it is less likely to cause aggregation and excessive thickening of the oily confectionery dough, and the effect of improving the shape retention of the oily confectionery dough during baking is high.
- the baked oily confectionery according to this embodiment can be added with water due to the effect of sorbitan fatty acid ester or a specific amount of soybean lecithin.
- the inside of the baked oily confectionery can keep the original soft and good melting of the oily confectionery dough.
- the amount of water added to the oily confectionery dough is preferably 0.1% by mass or more and 3% by mass or less, and 0.3% by mass or more with respect to the total mass of the oily confectionery dough for baking. More preferably, it is 1 mass% or less.
- the amount of water to be added is 0.1% by mass or more, the effect of retaining the shape of the oily confectionery dough during baking can be sufficiently obtained.
- it is 3% by mass or less, an excessive increase in viscosity of the oily confectionery dough can be suppressed, workability can be kept good, and the effects of the present invention can be sufficiently obtained.
- the oil-based confectionery dough may contain moisture derived from other raw materials other than the added water.
- the total amount of water contained in the oily confectionery dough is preferably 0.5 to 3.0% by mass, more preferably 0.8 to 2.0% by mass, based on the total mass of the oily confectionery dough. .
- Example 1 92 parts by weight of milk chocolate base dough obtained in Production Example 1, 7.5 parts by weight of shortening (trade name: Melano SS, manufactured by Fuji Oil Co., Ltd.) and sorbitan trioleate having a HLB of 2.1 (trade name: Emazole O- 30 V, manufactured by Kao Chemical Co., Ltd.) 0.5 parts by mass was mixed to obtain an oily confectionery dough A for baking.
- the moisture of the obtained oily confectionery dough A for baking was 1.0 mass% with respect to the total mass of the oily confectionery dough A for baking.
- the obtained baking oily confectionery dough A was tempered by a conventional method, and then molded and cooled and solidified to obtain a substantially cubic baking oily confectionery having a side of about 1.6 cm and a mass of 4.4 g.
- the obtained oily confectionery was baked at 200 ° C. for 3 minutes in a hot air oven to obtain the baked oily confectionery of Example 1.
- the moisture of the obtained oily confectionery for baking was 1.0 mass% with respect to the total mass of the oily confectionery for baking.
- the surface of the obtained baked oily confectionery was solidified by baking, was not sticky to the heat and had heat resistance, and the inside had the soft and good mouth melt inherent in the oily confectionery and had good quality.
- Example 1 baked oily confectionery containing various emulsifiers was obtained in the same manner as in Example 1 (Examples 2 to 4 and Comparative Examples 1 to 9). The sensory test was carried out in the same manner as in Example 1 for the obtained baked oily confectionery. The results are shown in Table 1.
- the dissolution in the mouth was improved compared to the baked oily confectionery to which nothing was added.
- those with addition of a sorbitan fatty acid ester having an HLB of 5 or less were particularly good for melting in the mouth, and those with addition of a sorbitan fatty acid ester having an HLB of 3 or less were further good for melting in the mouth.
- the baked oily confectionery in which soybean lecithin was further added to the base chocolate dough melted well in the mouth.
- Example 5 After tempering the milk chocolate base dough that does not contain sorbitan fatty acid ester and contains 0.5 part by weight of soy lecithin obtained in Production Example 1, the inner volume is 3.7 ml, and the substantially moldable resin mold 2. 2 g was filled. Next, the chocolate base material was spread so as to spread over the entire inner wall of the mold by a metal mold cooled to ⁇ 20 ° C. A metal stamp was extracted to obtain a cup-shaped oily confectionery made of milk chocolate base dough in the mold. The oily confectionery dough A for baking used in Example 1 was tempered, and 1.6 g of the cup-shaped oily confectionery was filled in the recess.
- Baking compound oily confectionery Y and baking compound oily confectionery Y ′ (Comparative Example 10) in the same manner as in Example 5 except that the baking oily confectionery dough used does not contain a sorbitan fatty acid ester having an HLB of 2.1. Got.
- Test Example 2 The hardness of the obtained composite oily confectionery for baking X, Y and baking composite oily confectionery X ′, Y ′ was measured.
- the measurement method compared the maximum stress when a cylindrical plunger with a diameter of 2 mm was pierced into a baked composite oily confectionery with an entry speed of 2 mm / second and an entry length of 4 mm.
- the product temperature at the time of measurement was 20 ° C.
- the measurement results are shown in Table 2.
- the shell part was sufficiently baked, was not sticky to the hand, had heat resistance, and had a good texture that was crispy.
- the baked composite oily confectionery Y 'to which no sorbitan fatty acid ester and additional soybean lecithin were added to the center part was extremely hard compared to before baking, and the center part was extremely inferior to the mouth and was not preferable.
- the baked composite oily confectionery X 'in which the sorbitan fatty acid ester was added to the center part had good quality because the center part maintained the original good melt of chocolate.
- Example 6 74 parts by mass of oil-based cream base fabric obtained in Production Example 2, 16 parts by mass of shortening (trade name: Melano SS, manufactured by Fuji Oil), 3 parts by mass of seed agent (trade name: BOB Star, manufactured by Fuji Oil), 5 parts by mass of cocoa powder, 1 part by mass of soy lecithin, 0.6 part by mass of water, 0.5 part by mass of sorbitan trioleate (trade name: Emazole O-30V, manufactured by Kao Chemical) with HLB of 2.1, An oily confectionery dough B for baking was obtained. The water content of the obtained baking oily confectionery dough B was 1.5% by mass with respect to the total mass of the baking oily confectionery dough B.
- the obtained baking oily confectionery dough B was molded and cooled and solidified to obtain a substantially cubic baking oily confectionery having a side of about 1.6 cm and a mass of 4.4 g.
- the obtained oily confectionery was baked at 200 ° C. for 3 minutes in a hot air oven to obtain the baked oily confectionery of Example 6.
- the moisture of the obtained oily confectionery for baking was 1.5 mass% with respect to the total mass of the oily confectionery for baking.
- the baked oily confectionery obtained in Example 6 had a good shape without deformation due to heating.
- the surface of the obtained baked oily confectionery was solidified by baking, was not sticky to the heat and had heat resistance, and the inside was soft and particularly good in the mouth of the oily confectionery, and had particularly good quality.
- Example 3 A baking oil-based confectionery containing an emulsifier was obtained in the same manner as in Example 6 except that soy lecithin, sorbitan trioleate having an HLB of 2.1 and water were added as shown in Table 3 (Examples 7 to 6). 9).
- the sensory test was carried out in the same manner as in Example 1 for the obtained baked oily confectionery.
- the results are shown in Table 3.
- the soybean lecithin addition amount shown in Table 3 is an additional amount separately from the soybean lecithin contained in the oil-based cream base dough obtained in Production Example 2.
- the unit of numerical values in Table 3 is parts by mass.
- a + Especially good mouth melt A: Good mouth melt B: Somewhat good mouth melt C: Inferior mouth melt D: Dissatisfied, very poor mouth melt
- the baked oil-based confectionery obtained in Examples 7 to 10 had a good shape without being deformed by heating.
- the surface of the obtained baked oily confectionery was solidified by baking, was not sticky to the heat and had heat resistance, and the inside had the soft and good mouth melt inherent in the oily confectionery and had good quality.
- Baking oily confectionery with a higher amount of soy lecithin and / or sorbitan fatty acid ester has a better mouth melt, with an additional amount of soy lecithin added of 1 part by mass and an added amount of sorbitan fatty acid ester of 0.5 parts by mass.
- Some baked oily confectioneries had particularly good mouthfeel and were of particularly good quality.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
しかし、夏季等気温の高い状態にさらされると、チョコレートが溶けてしまったり、溶けたチョコレートをそのまま再度冷却固化しても、テンパリングされていない状態であるため表面がべとついたままであったり、保存中にいわゆるブルームが発生して食感および外観が悪くなったりするなど問題があった。
これを解決するため、耐熱性を付与する目的でチョコレート等を焼成した焼成油性菓子が開示されている(特許文献1)。
(1) ソルビタン脂肪酸エステルを含有することを特徴とする焼成油性菓子。
(2) ソルビタン脂肪酸エステルのHLBが1以上5以下であることを特徴とする、(1)に記載の焼成油性菓子。
(3) ソルビタン脂肪酸エステルが、ソルビタンモノオレエートまたはソルビタントリオレエートであることを特徴とする、(2)に記載の焼成油性菓子。
(4) ソルビタン脂肪酸エステルのHLBが1以上3以下であることを特徴とする、(1)に記載の焼成油性菓子。
(5) 油性菓子生地を用いて得られる焼成油性菓子であって、前記油性菓子生地が、大豆レシチンを油性菓子生地全体の質量に対して0.9質量%以上含有することを特徴とする焼成油性菓子。
(6) センター部およびシェル部からなる焼成複合油性菓子であって、前記センター部は、ソルビタン脂肪酸エステルを含有する油性菓子からなり、前記シェル部は、ソルビタン脂肪酸エステルを含有しない油性菓子からなることを特徴とする焼成複合油性菓子。
(7) センター部およびシェル部からなる焼成複合油性菓子であって、前記センター部は、大豆レシチンをセンター部の油性菓子生地全体の質量に対して0.9質量%以上含有する油性菓子生地を用いて得られる油性菓子からなり、前記シェル部は、大豆レシチンをシェル部の油性菓子生地全体の質量に対して0.9質量%以上含有しない油性菓子生地を用いて得られる油性菓子からなることを特徴とする焼成複合油性菓子。
(8) ソルビタン脂肪酸エステルを含有する油性菓子生地を用意する工程と、油性菓子生地を所定の形状に成形して油性菓子を得る工程と、油性菓子を焼成する工程とを含むことを特徴とする、焼成油性菓子の製造方法。
(9) ソルビタン脂肪酸エステルのHLBが1以上5以下であることを特徴とする、(8)に記載の焼成油性菓子の製造方法。
(10) ソルビタン脂肪酸エステルが、ソルビタンモノオレエートまたはソルビタントリオレエートであることを特徴とする、(9)に記載の焼成油性菓子の製造方法。
(11) ソルビタン脂肪酸エステルのHLBが1以上3以下であることを特徴とする、(8)に記載の焼成油性菓子の製造方法。
(12) 大豆レシチンを油性菓子生地全体の質量に対して0.9質量%以上含有する油性菓子生地を用意する工程と、油性菓子生地を所定の形状に成形して油性菓子を得る工程と、油性菓子を焼成する工程とを含むことを特徴とする、焼成油性菓子の製造方法。
(13) 油性菓子生地が水を含有することを特徴とする、(8)~(12)のいずれか一つに記載の焼成油性菓子の製造方法。
本実施形態で使用するソルビタン脂肪酸エステルとしては、ソルビタンモノラウレート、ソルビタンモノオレエート、ソルビタントリオレエート等があるが、ソルビタンモノオレエート、ソルビタントリオレエートを使用することが好ましい。特にソルビタントリオレエートを使用することが好ましい。焼成油性菓子の内部の口溶けがより良好となるためである。
上述の方法により得られた、ソルビタン脂肪酸エステルおよび/または0.9質量%以上の大豆レシチンを含有するチョコレートの表面に、ソルビタン脂肪酸エステルおよび0.9質量%以上の大豆レシチンをいずれも含有しない油性菓子、特にHLBが3以下のソルビタン脂肪酸エステルを含有しない油性菓子を被覆し焼成すると、焼成されサクサクとした食感のシェル部と、チョコレート本来の口溶けを保つセンター部との境界がはっきりするため、より効果を奏し好ましい。
可能であれば、チョコレート生地を所定形状に成形した後、冷却固化せずに焼成してもよい。
(製造例1)
カカオマス18質量部、砂糖40質量部、全粉乳20質量部、ココアバター21質量部、大豆レシチン0.5質量部、香料0.5質量部を用い、チョコレート製造の定法により混合、粉砕およびコンチングし、油分36質量%のミルクチョコレートベース生地を得た。
製造例1で得られたミルクチョコレートベース生地92質量部、ショートニング(商品名:メラノSS、不二製油製)7.5質量部およびHLBが2.1のソルビタントリオレエート(商品名:エマゾールO-30V、花王ケミカル製)0.5質量部を混合し、焼成用油性菓子生地Aを得た。
得られた焼成用油性菓子生地Aの水分は、焼成用油性菓子生地Aの全体の質量に対して1.0質量%であった。
得られた焼成用油性菓子生地Aを定法によりテンパリングした後、成形および冷却固化し、1辺が約1.6cm、質量が4.4gである略立方体の焼成用油性菓子を得た。
得られた油性菓子を熱風オーブンによって200℃で3分焼成し、実施例1の焼成油性菓子を得た。得られた焼成用油性菓子の水分は、焼成用油性菓子の全体の質量に対して1.0質量%であった。
得られた焼成油性菓子の表面は焼成により固化し、手にべとつかず耐熱性を有し、かつ内部は油性菓子本来の柔らかく良好な口溶けを有しており、良好な品質であった。
添加する乳化剤の種類以外は実施例1と同じ方法で、各種乳化剤を含有した焼成油性菓子を得た(実施例2~4、比較例1~9)。得られた焼成油性菓子について実施例1と同様に官能試験を実施した。結果を表1に示した。
製造例1で得た、ソルビタン脂肪酸エステルを含有せず0.5重量部の大豆レシチンを含有するミルクチョコレートベース生地をテンパリング後、内容積3.7ml、略立法体の樹脂製モールド型に2.2g充填した。次に-20℃に冷却された金属製押し型によってチョコレートベース生地がモールド型内内壁全体に行き渡るように押し広げた。金属製押し型を抜き取り、モールド内にミルクチョコレートベース生地からなるカップ状の油性菓子を得た。
実施例1で用いた焼成用油性菓子生地Aをテンパリングし、1.6gを前記カップ状の油性菓子の凹部に充填した。
さらに、その上から、テンパリングした製造例1で得たミルクチョコレートベース生地1.0gを、前記凹部に充填した焼成用油性菓子生地Aを覆うように、カップ状油性菓子内に充填した。充填したチョコレート生地の上面がモールド型と同じ高さになるようにスクレーパーを用いて余剰のチョコレート生地を取り除き、冷却および固化した後、モールドを剥離し、ミルクチョコレートベース生地からなるシェル部と、焼成用油性菓子生地Aからなるセンター部とからなる、焼成用複合油性菓子Xを得た。
得られた焼成用複合油性菓子Xの質量は4.39gであった。
得られた焼成用複合油性菓子Xを220℃、3分間焼成し、焼成複合油性菓子X’(実施例5)を得た。焼成終了直後の焼成複合油性菓子X’の中心部温度は140℃であった。
使用する焼成用油性菓子生地にHLBが2.1のソルビタン脂肪酸エステルが含まれていない以外は実施例5と同じ方法で、焼成用複合油性菓子Yおよび焼成複合油性菓子Y’(比較例10)を得た。
得られた焼成用複合油性菓子X,Yおよび焼成複合油性菓子X’,Y’の硬度を測定した。測定方法は直径2mmの円柱状プランジャーを進入速度2mm/秒、進入長4mmで焼成複合油性菓子に突き刺したときの最大応力を比較した。測定時の品温は20℃であった。測定結果を表2に示す。
乳糖31質量部、全粉乳25質量部、砂糖10質量部、ショートニング(商品名:メラノSS、不二製油製)33質量部、大豆レシチン0.5質量部を用い、チョコレート製造の定法により混合、粉砕およびコンチングし、油分36質量%の油性クリームベース生地を得た。
製造例2で得られた油性クリームベース生地74質量部、ショートニング(商品名:メラノSS、不二製油製)16質量部、シード剤(商品名:BOBスター、不二製油製)3質量部、ココアパウダー5質量部、大豆レシチン1質量部、水0.6質量部、HLBが2.1のソルビタントリオレエート(商品名:エマゾールO-30V、花王ケミカル製)0.5質量部を混合し、焼成用油性菓子生地Bを得た。
得られた焼成用油性菓子生地Bの水分は焼成用油性菓子生地B全体の質量に対して1.5質量%であった。
得られた焼成用油性菓子生地Bを成形および冷却固化し、1辺が約1.6cm、質量が4.4gである略立方体の焼成用油性菓子を得た。
得られた油性菓子を熱風オーブンによって200℃で3分焼成し、実施例6の焼成油性菓子を得た。得られた焼成用油性菓子の水分は、焼成用油性菓子の全体の質量に対して1.5質量%であった。
実施例6で得られた焼成油性菓子は、加熱による変形もなく良好な形状を有していた。得られた焼成油性菓子の表面は焼成により固化し、手にべとつかず耐熱性を有し、かつ内部は油性菓子本来の柔らかく特に良好な口溶けを有しており、特に良好な品質であった。
大豆レシチン、HLBが2.1のソルビタントリオレエートおよび水の添加量を表3に示すとおりとした以外は実施例6と同じ方法で、乳化剤を含有した焼成油性菓子を得た(実施例7~9)。得られた焼成油性菓子について実施例1と同様に官能試験を実施した。結果を表3に示した。なお、表3に示す大豆レシチン添加量は、製造例2で得られた油性クリームベース生地に含まれる大豆レシチンとは別に、更に添加する量である。表3中の数値の単位は質量部である。
Claims (13)
- ソルビタン脂肪酸エステルを含有することを特徴とする焼成油性菓子。
- ソルビタン脂肪酸エステルのHLBが1以上5以下であることを特徴とする、請求項1に記載の焼成油性菓子。
- ソルビタン脂肪酸エステルが、ソルビタンモノオレエートまたはソルビタントリオレエートであることを特徴とする、請求項2に記載の焼成油性菓子。
- ソルビタン脂肪酸エステルのHLBが1以上3以下であることを特徴とする、請求項1に記載の焼成油性菓子。
- 油性菓子生地を用いて得られる焼成油性菓子であって、
前記油性菓子生地が、大豆レシチンを油性菓子生地全体の質量に対して0.9質量%以上含有することを特徴とする焼成油性菓子。 - センター部およびシェル部からなる焼成複合油性菓子であって、前記センター部は、ソルビタン脂肪酸エステルを含有する油性菓子からなり、前記シェル部は、ソルビタン脂肪酸エステルを含有しない油性菓子からなることを特徴とする焼成複合油性菓子。
- センター部およびシェル部からなる焼成複合油性菓子であって、前記センター部は、大豆レシチンをセンター部の油性菓子生地全体の質量に対して0.9質量%以上含有する油性菓子生地を用いて得られる油性菓子からなり、前記シェル部は、大豆レシチンをシェル部の油性菓子生地全体の質量に対して0.9質量%以上含有しない油性菓子生地を用いて得られる油性菓子からなることを特徴とする焼成複合油性菓子。
- ソルビタン脂肪酸エステルを含有する油性菓子生地を用意する工程と、油性菓子生地を所定の形状に成形して油性菓子を得る工程と、油性菓子を焼成する工程とを含むことを特徴とする、焼成油性菓子の製造方法。
- ソルビタン脂肪酸エステルのHLBが1以上5以下であることを特徴とする、請求項8に記載の焼成油性菓子の製造方法。
- ソルビタン脂肪酸エステルが、ソルビタンモノオレエートまたはソルビタントリオレエートであることを特徴とする、請求項9に記載の焼成油性菓子の製造方法。
- ソルビタン脂肪酸エステルのHLBが1以上3以下であることを特徴とする、請求項8に記載の焼成油性菓子の製造方法。
- 大豆レシチンを油性菓子生地の全体の質量に対して0.9質量%以上含有する油性菓子生地を用意する工程と、油性菓子生地を所定の形状に成形して油性菓子を得る工程と、油性菓子を焼成する工程とを含むことを特徴とする、焼成油性菓子の製造方法。
- 前記油性菓子生地が水を含有することを特徴とする、請求項8~12のいずれか一項に記載の焼成油性菓子の製造方法。
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JP2019140966A (ja) * | 2018-02-20 | 2019-08-29 | 不二製油株式会社 | 焼成用チョコレートおよびその組み合わせ焼成食品 |
JP7251046B2 (ja) | 2018-02-20 | 2023-04-04 | 不二製油株式会社 | 焼成用チョコレートおよびその組み合わせ焼成食品 |
JP2020065545A (ja) * | 2018-10-24 | 2020-04-30 | 日清オイリオグループ株式会社 | 低温ブルーム耐性に優れた複合菓子およびその製造方法 |
Also Published As
Publication number | Publication date |
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JP6424191B2 (ja) | 2018-11-14 |
JPWO2014175192A1 (ja) | 2017-02-23 |
CN105163599B (zh) | 2019-01-18 |
JP6014755B2 (ja) | 2016-10-25 |
HK1212162A1 (en) | 2016-06-10 |
US20160088856A1 (en) | 2016-03-31 |
CN105163599A (zh) | 2015-12-16 |
JP2016214267A (ja) | 2016-12-22 |
TW201507624A (zh) | 2015-03-01 |
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