JP6603603B2 - Three layer chocolate candy - Google Patents

Description

  The present invention relates to a baked confectionery that is smooth and has a good melt in the mouth (hereinafter simply referred to as “good texture”) and does not deteriorate even when stored for a long time.

  Conventionally, an attempt has been made to use chocolate having a smooth texture at room temperature as a center material for baked confectionery.

  For example, Patent Documents 1 and 2 attempt to use water-containing chocolate as a confectionery center material, and after baking by adjusting the water content and the amount of insoluble dietary fiber or adding pregelatinized starch. Even so, a water-containing chocolate having excellent shape retention is disclosed.

  However, since these water-containing chocolates have a high water content and high water activity, there is a problem that they are not suitable for long-term storage exceeding one month.

  On the other hand, pure chocolate dough, pure milk chocolate dough, chocolate dough, milk chocolate dough, quasi-chocolate dough (hereinafter simply referred to as “chocolate”) having a moisture content of 3% or less has a good texture, When it preserve | saved, the fats and oils of center chocolate moved to the outer layer, and since the water | moisture content of the outer layer moved to center chocolate, the subject that food texture deteriorated occurred.

JP 2000-262217 A JP 2012-191918 A

  An object of the present invention is to provide a baked confectionery having a good texture even when stored for a long period (more than one month).

  The present inventors have found that the problem of the present invention can be solved by a baked confectionery covering a chocolate having a moisture content of 4% or less with an intermediate layer and an outer layer. The intermediate layer contains fats and oils, water, gelatinized starch, and saccharides, has a moisture content of 6% or more and 18% or less, and contains monosaccharides and / or sugar alcohols as saccharides. It is a feature.

  ADVANTAGE OF THE INVENTION According to this invention, the baked confectionery which does not deteriorate food texture even if it preserve | saves for a long period can be provided.

  First, chocolate used as a center material (hereinafter sometimes referred to as “center chocolate”) will be described. The chocolate used for the center chocolate is not limited by regulations and includes one or more ingredients selected from the group consisting of cocoa mass, cocoa powder, cocoa cake and cocoa butter (hereinafter referred to as “cocoa mass etc.”). It is an oil and fat processed food. For example, pure chocolate dough, pure milk chocolate dough, chocolate dough, milk chocolate dough, quasi-chocolate dough, quasi-milk chocolate dough (white chocolate corresponds to quasi-milk chocolate dough) can be employed.

  Since chocolate has a better texture than an intermediate layer containing starch, which will be described later, a good texture can be realized by using it as a center material.

  In addition, chocolate has the subject that fats and oils (cocoa butter, etc.) will transfer to an outer layer when it is stored for a long period of time, and the fat and oil content is lowered, and thus the texture is lowered. In the present invention, by providing an intermediate layer, Moreover, since the reduction | decrease in fats and oils can be suppressed, a food texture fall can also be suppressed.

  The water content of the center chocolate is 4% or less, preferably 3% or less. When the moisture content is high, the sugar in the chocolate dissolves and sticking occurs on the particle surface. As a result, the chocolate has a very high viscosity, and a good texture cannot be realized.

  The center chocolate contains saccharides, fats and oils in addition to cacao mass and the like, and milk powder, emulsifiers, flavors and the like may be added as necessary.

  As sugars used in center chocolate, monosaccharides such as fructose and glucose, disaccharides such as sucrose, trehalose and maltose, polysaccharides such as oligosaccharides, sugar alcohols such as sorbitol and reduced starch syrup, etc. should be used as appropriate. Can do.

  As the fats and oils of the center chocolate, cocoa butter substitute fats and oils such as tempering type hard butter and no tempering type hard butter can be used in addition to cocoa butter. Further, the content of fats and oils is preferably 30% or more and 48% or less, and more preferably 35% or more and 43% or less. If it is this range, fats and oils contribute to a food texture improvement and can implement | achieve a suitable food texture.

  As milk powder, whole milk powder, skim milk powder, prepared milk powder, etc. can be used.

  As the emulsifier, lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and the like can be used.

  Next, the intermediate layer will be described. Since the intermediate layer contains gelatinized starch, the texture is inferior to that of the center chocolate, but because the moisture content is high and dense, the fat and oil content of the center chocolate is transferred to the intermediate layer when stored for a long time. Can be suppressed. Moreover, even if some fats and oils move to the intermediate layer, the fats and oils contained in the intermediate layer move to the center chocolate by that amount (replacement of fats and oils), so that the fat and oil content of the center chocolate can be suppressed. Therefore, the intermediate layer is effective for suppressing a decrease in texture of the center chocolate.

  An intermediate | middle layer needs to contain fats and oils. As described above, the fats and oils of the intermediate layer are effective for substituting the fats and oils of the center chocolate and suppressing the deterioration of the texture of the center chocolate. As fats and oils, cocoa butter substitute fats and oils such as tempering type hard butter and no tempering type hard butter can be used in addition to cocoa butter.

  The fat content of the intermediate layer will be described. The fat content in the intermediate layer is preferably 20% or more and 48% or less, and more preferably 25% or more and 43% or less. When the fat content of the intermediate layer exceeds 48%, the fat transfer from the intermediate layer to the center chocolate occurs, and the preferable fat content of the center chocolate cannot be maintained.

  Moreover, when the fat and oil content of the intermediate layer is less than 20%, the fat and oil transfer from the center chocolate to the intermediate layer occurs, and the texture of the center chocolate is significantly reduced. In addition, the texture of the intermediate layer itself is also lowered.

  Next, the moisture content of the intermediate layer will be described. The water content of the intermediate layer needs to be 6% or more and 18% or less. When the moisture content is too low, the intermediate layer is crusty and the texture is remarkably deteriorated. For this reason, the water content of the intermediate layer needs to be 6% or more, and more preferably 8% or more.

  On the other hand, when the moisture content is too high, the water in the intermediate layer easily moves to the center chocolate. When stored for a long time in this state, the amount of water transferred from the intermediate layer to the center chocolate is large, and the texture of the center chocolate is deteriorated. Therefore, the water content of the intermediate layer needs to be 18% or less, and more preferably 15% or less.

  The intermediate layer needs to contain gelatinized starch. As described above, the intermediate layer contains fats and oils, water, and sugars described later (hereinafter referred to as “fats and fats”) in order to suppress a decrease in the texture of the center chocolate. However, since fats and oils have low shape retention, the center chocolate cannot be wrapped and held for a long time. Therefore, it is necessary to mix gelatinized starch into the intermediate layer as a component that improves shape retention.

  Here, as a component which improves shape retention property, insoluble dietary fiber, non-gelatinized starch, etc. can be considered. However, when insoluble dietary fiber or the like is used, the amount of insoluble dietary fiber or the like increases and large particles remain, resulting in a rough texture of the intermediate layer. Moreover, compared with gelatinized starch, the water retention is low and it is not suitable for long-term storage.

  On the other hand, gelatinized starch has a higher viscosity than non-gelatinized starch, so that sufficient shape retention as an intermediate layer can be realized even if oils and fats are added. Furthermore, gelatinized starch itself has high water retention. Therefore, it is preferable that gelatinized starch is included also from a viewpoint of long-term storage.

  The gelatinization degree of the gelatinized starch is preferably 30% or more, and more preferably 40% or more. If the degree of gelatinization is 30% or more, sufficient shape retention can be realized, water absorption is high, and a rough texture can be suppressed. The degree of gelatinization is based on the BAP method (β-amylase / pullulanase method). In the measurement, the method of Shinji Kakinuma et al. (Starch Science Vol. 28, No. 4, p 235-240, 1981) was referred to.

  As the starch, starch such as wheat starch, corn starch (corn starch), tapioca starch, rice starch, potato starch and the like can be used without particular limitation. Further, starch raw materials such as wheat flour and rice can be used as they are. In consideration of the flavor of gelatinized starch, wheat starch or wheat flour is preferred.

  The intermediate layer needs to contain carbohydrates. The moisture content of the intermediate layer is 8% or more and 18% or less, and the moisture content is higher than that of the center chocolate. For this reason, in order to preserve | save for a long term, it is necessary to mix | blend saccharide | sugar and to suppress a water activity.

  The carbohydrate needs to contain a monosaccharide or a sugar alcohol. Since monosaccharides and sugar alcohols have an excellent function of suppressing water activity, the water activity of the intermediate layer can be suppressed. Since water tends to shift from a site having a high water activity to a site having a low water activity, the water can be prevented from transferring to the center chocolate by lowering the water activity of the intermediate layer.

  Moreover, it is preferable to contain 10% or more of monosaccharide and / or sugar alcohol in the total amount of the intermediate layer. If it is this range, the water activity of an intermediate | middle layer will fully fall, and long-term preservation | save of baked confectionery is realizable.

  In the intermediate layer, other carbohydrates (disaccharides, oligosaccharides, etc.), fats and oils, milk powder, emulsifiers, fragrances and the like may be added separately.

  In the present invention, an outer layer covering the periphery of the intermediate layer is necessary. The outer layer is a biscuit dough having starch, sugar, and fats and oils. As the saccharide used for the outer layer, monosaccharides such as fructose and glucose, disaccharides such as sucrose, trehalose and maltose, polysaccharides such as oligosaccharide, sugar alcohols such as sorbitol and reduced starch syrup can be appropriately selected and used. .

  In order to store the baked confectionery for a long period of time, it is necessary that the shape does not change easily even if left for a long period of time. In this respect, the intermediate layer contains a relatively high water content to form a dense layer, and has a shape retaining property (a level of shape retaining property that maintains the chocolate wrapping state) as the intermediate layer. ing. However, it does not have a shape-retaining property that does not adhere to packaging containers or fingers when eating or at temperatures of 28 ° C or higher. For this reason, an outer layer which is baked and hardened and has improved shape retention is required.

(Manufacture of chocolate)
15 parts of cocoa powder (“Cocoa Powder KV” manufactured by Daito Cacao Co., Ltd.), 39.9 parts of sucrose, 0.1 part of lecithin, 35 parts of vegetable oil and fat, and 10 parts of whole milk powder were mixed, rolled and conched to produce chocolate 1. The water content was 1%.

  Mix 2 parts of Cocoa Powder (Daito Kakao "Cocoa Powder KV"), 39.9 parts of sucrose, 0.1 part of lecithin, 35 parts of vegetable oil and fat, 10 parts of whole milk powder, 2 parts of water, roll and conching, chocolate 2 Manufactured. The water content was 3%.

  Mix 15 parts cocoa powder (Daito Kakao "Cocoa Powder KV"), 39.9 parts sucrose, 0.1 part lecithin, 35 parts vegetable oil, 10 parts whole milk powder, 6 parts water, roll and conching, and chocolate 3 Manufactured. The water content was 7%.

(Production Example 1)
20 parts of reduced starch syrup (sugar 70%, water content 30%), 15 parts of whole egg, 10 parts of margarine (Fuji Oil Company “Message 500”), 5 parts of flour (Nitto Fuji Flour “White Feather”) and 5 parts of water was added and mixed. Next, the mixture was boiled at 90 ° C. for 10 minutes, cooled to 40 ° C., and then 50 parts of chocolate (Fuji Oil “Sweet Chocolate E”) was added to produce an intermediate layer dough 1 (Production Example 1). The intermediate layer fabric 1 had a gelatinization degree of 58% and a moisture content of 14%.

(Production Example 2)
20 parts of reduced starch syrup, 15 parts of whole liquid egg, 10 parts of margarine, 5 parts of soft flour and 5 parts of water were added and mixed. Next, 50 parts of chocolate was added to the mixture to produce intermediate layer dough 2 (Production Example 2). Intermediate layer fabric 2 had a gelatinization degree of 3% and a moisture content of 24%.

(Production Example 3)
The mid layer fabric 1 and the mid layer fabric 2 were mixed at a ratio of 2: 8 (weight ratio) to produce a mid layer fabric 3 (Production Example 3). The intermediate layer fabric 3 had a gelatinization degree of 12% and a moisture content of 22%.

(Production Example 4)
The mid layer fabric 1 and the mid layer fabric 2 were mixed at a ratio of 5; 5 (weight ratio) to produce a mid layer fabric 4 (Production Example 4). Intermediate layer dough 4 had a gelatinization degree of 30% and a moisture content of 19%.

(Production Example 5)
14 parts sorbitol, 15 parts whole liquid egg, 10 parts margarine, 5 parts soft flour and 11 parts water were added and mixed. Next, the mixture was boiled at 90 ° C. for 10 minutes, cooled to 40 ° C., and then 50 parts of chocolate was added to produce an intermediate layer dough 5 (Production Example 5). The intermediate layer fabric 5 had a gelatinization degree of 58% and a moisture content of 14%.

(Production Example 6)
14 parts of granulated sugar (the main component is “sucrose (disaccharide)”), 15 parts of whole liquid egg, 10 parts of margarine, 5 parts of weak flour and 11 parts of water were added and mixed. Next, the mixture was boiled at 90 ° C. for 10 minutes, cooled to 40 ° C., and then 50 parts of chocolate was added to produce an intermediate layer dough 6 (Production Example 6). The intermediate layer fabric 6 had a gelatinization degree of 59% and a moisture content of 14%.

(Manufacture of outer layer fabric)
Kitchen aids 25 parts of sucrose, 22 parts of margarine ("Message 500" from Fuji Oil Co., Ltd.), 5 parts of chocolate ("Fuji Oil" Sweet Chocolate E "), 2 parts of whole egg, 0.5 parts of salt, 0.5 parts of swelling agent The mixture was stirred for 6 minutes with a mixer, and 45 parts of weak flour (Nitto Fuji Flour “White Feather”) was added thereto and stirred for 2 minutes to produce an outer layer dough.

(Manufacture of baked confectionery)
Example 1
Chocolate 1 (4 g) was wrapped with an intermediate layer dough 1 (10 g) and further wrapped with an outer layer dough (6 g) to produce a substantially spherical package. This packaged product was baked in an electric oven at 160 ° C. for 10 minutes to produce baked confectionery 1 (Example 1). As a result of measuring the moisture content immediately after baking (about 2 hours), the moisture content of the entire baked confectionery was 8%, and the moisture content of the chocolate, intermediate layer and outer layer was 1%, 11% and 9%, respectively. The degree of gelatinization (after firing) was 60%.

(Examples 2 to 5, Comparative Examples 2 and 3)
The chocolate and the intermediate layer dough were changed as shown in Table 2 to produce baked confectionery 2-8 (Examples 2-5, Comparative Examples 1-3). About baking time, time was adjusted for every baking confectionery so that the moisture content of the whole baking confectionery might be 8%. Table 2 shows the moisture content and degree of gelatinization immediately after firing.

(Example 6)
The substantially spherical package used in Example 1 was produced. This packaged product was baked in an electric oven at 160 ° C. so that the moisture content of the entire baked confectionery was 11%, thereby producing baked confectionery 6 (Example 6). Chocolate, middle layer and moisture content were 1%, 16% and 11%, respectively, and the degree of gelatinization was 59%.

  In Comparative Example 1, since the shape retaining property of the intermediate layer fabric 2 was low and could not be wrapped, the subsequent experiment was stopped.

  Ten skilled panelists evaluated the baked confectionery according to the following criteria. The evaluation results are shown in Table 2.

(Food texture evaluation: Center chocolate)
After storing the baked confectionery in an airtight container and allowing to stand for 8 weeks, only the center chocolate was eaten to evaluate the texture. In evaluation, Example 1 was used as a standard, and evaluation was performed according to the following criteria.
A: Eight or more panelists evaluated as having a texture equivalent to or better than that of Example 1.
○ Δ: The panelists evaluated as having a texture equal to or greater than that of Example 1 are 4 or more and 7 or less.
(Triangle | delta): The panelist evaluated with the food texture equivalent to or more than Example 1 is 1 or more and 3 or less.
X: There is no panelist evaluated as food texture equivalent to or better than Example 1.

(Eating quality: whole confectionery)
The baked confectionery was stored in a sealed container and allowed to stand for 8 weeks, and then the baked confectionery was directly eaten to evaluate the texture. In evaluation, Example 1 was used as a standard, and evaluation was performed according to the following criteria.
A: Eight or more panelists evaluated as having a texture equivalent to or better than that of Example 1.
○ Δ: The panelists evaluated as having a texture equal to or greater than that of Example 1 are 4 or more and 7 or less.
(Triangle | delta): The panelist evaluated with the food texture equivalent to or more than Example 1 is 1 or more and 3 or less.
X: There is no panelist evaluated as food texture equivalent to or better than Example 1.

  The lower the moisture content of the intermediate layer immediately after firing, the better the texture (good: Example 1> Example 6: bad). By reducing the moisture content of the intermediate layer, moisture transfer to the center chocolate could be suppressed.

  By using a sugar alcohol (reduced starch syrup, sorbitol) that can easily lower the water activity, it was possible to suppress a decrease in texture. On the other hand, when granulated sugar that is difficult to reduce water activity was used, the texture decreased (good: Example 1 = Example 4> Comparative Example 2: bad).

  When the gelatinization degree of the starch contained in the intermediate layer was high, the texture of the entire confectionery was good. When the starch of the intermediate layer is sufficiently gelatinized, the texture becomes smooth and the texture of the entire confectionery is improved (good: Example 1> Example 3> Example 2: bad).

  When the moisture content of the chocolate was high, the texture was poor immediately after baking, and the texture was not improved after standing. (Good: Example 1> Example 5> Comparative Example 3: Evil)

Claims (3)

A baked confectionery comprising a center chocolate having a moisture content of 4% or less, an intermediate layer covering the center chocolate, and an outer layer covering the intermediate layer. However, having the features of (1) to (3).
(1) The intermediate layer contains fats and oils, water, gelatinized starch, and saccharides, has a moisture content of 6% or more and 18% or less, and contains monosaccharides and / or sugar alcohols as saccharides.
(2) The degree of gelatinization of the intermediate layer before firing is 12% or more.
(3) A biscuit dough in which the outer layer has starch, sugar, and fats and oils. The baked confectionery according to claim 1, wherein the whole amount of the intermediate layer contains 10% or more of monosaccharide and / or sugar alcohol. The baked confectionery according to claim 1 or 2, wherein the gelatinization degree of the gelatinized starch contained in the intermediate layer is 30% or more.