JPH0465654B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to a block of thiyocolate and a bakery product such as bread or baked goods containing the same, and more specifically, the present invention relates to a block of thiyocolate and a bakery product such as bread or baked goods containing the same. Expand it and then bake it, or
Or, even if it is dispersed in baked confectionery dough and then baked, the structure and original shape of the thiyocolate lumps remain in the baked bread dough or baked confectionery dough in almost their original state, and even when cut with a slicer, the thiyocolate does not cut into the dough. This invention relates to a block of thiokolate suitable for the production of bakery products, which is difficult to adhere to and which does not easily stain the fabric at the cut end, and to a bakery product containing the same.

(Prior art) In the past, the typical way to eat Chiyocolate was as a board, but in recent years, other easy-to-eat chips or sticks of Chiyocolate weighing about 0.1 to 0.8g have been on the market. There is. As is well known, such thiokolate lumps have the property of melting near body temperature, so when they are kneaded and dispersed into bread dough and baked in a conventional manner, the thiokolate lumps melt within the bread dough and flow out. It is absorbed and the original form of the Chiyocolate mass is completely lost. This is particularly noticeable when the thiocholate mass contains components that are easily soluble in water, such as sugars. The same applies to the case where it is dispersed in baked confectionery dough and baked. The present inventor solved these drawbacks by incorporating starch, soybean protein, or okara powder into tiyocolate, and filed a patent application in 1980.
-178105, patent application No. 178106 and patent application No. 17810-
It was previously filed as No. 178107. However, when the loaf of thiokolate according to the above application is used for bread and the bread is cut with a slicer, there is a problem in that thiokolate adheres to the blade and the cut end of the dough becomes stained with thiokolate.

(Problems to be Solved by the Invention; Objectives) The present invention provides a method for dispersing chunks of tyokolate in a dough or dough before baking, and then baking the same without causing almost any melting or leakage and absorption.
While maintaining the structure and original shape in the baked dough,
To provide a lump of thiyocolate and a bakery product containing the same, which prevents thiokolate from adhering to the blade when sliced with a slicer, such as bread, and prevents the cut end of the bread from becoming contaminated with thiyocolate. That is.

(Means for Solving Problems; Structure) As a result of intensive research in view of the above points, the present inventors have discovered that the present inventors have developed a composition containing starch, soybean protein, or okara powder and a fatty acid having a carbon atom number of 20 or more, with a melting point of 50.
By using chiyocolate lumps to which fats and oils with a temperature of ℃ or above are added, it is possible to mix the chiyocolate lumps in baked bread dough or baked goods while keeping their original shape, and even when bread is sliced with a slicer, there is no chiyocolate on the blade. The present invention was completed based on the knowledge that it is possible to obtain a thiyocolate lump and a bakery product containing the same, which is difficult to adhere to and stain the cut end of bread with thiyocolate.

That is, the first aspect of the present invention is to contain 0.2 to 0.7% by weight of an oil or fat having a melting point of 50°C or higher, which contains fats with 20 or more carbon atoms in the constituent fatty acids, and selected from starch, soybean protein, and okara powder as essential components in thiokolate. The second aspect of the present invention is an oil or fat having a melting point of 50° C. or higher that contains a fatty acid having 20 or more carbon atoms in its constituent fatty acids as an essential component. Starch, with 0.2-0.7% by weight
This is a bakery product containing thiyocolate lumps containing 2 to 25% by weight of one or more selected from soybean protein and okara powder.

The present invention will be described in detail below. In the present invention, the oils and fats with a melting point of 50°C or higher containing fatty acids having 20 or more carbon atoms in their constituent fatty acids are suitable raw material oils such as high-erucic acid-containing rapeseed oil, etc. Examples of cruciferous oils include black mustard oil, white mustard oil, and radish seed oil, and can be produced by hydrogenating these oils and fats. In the present invention, if the above-mentioned fat content in the thiyocolate is less than the lower limit of 0.2%, it is difficult to obtain the effect of preventing the thiyocolate from adhering to the slicer blade when slicing bread, and conversely, if the upper limit exceeds 0.7%, the workability is poor. However, since it has a negative effect on the meltability in the mouth, it tends to have inferior commercial value and is not practical.

Starch is, needless to say, a polymeric carbohydrate produced by plants, and there are various products depending on the type of plant, such as sweet potato starch, potato starch, wheat starch, corn starch, rice starch, goose flour, bracken flour, and Katakuri flour. Examples include modified starches such as or modified starches thereof, and various starch derivatives, and any of these starches may be used in the present invention.
Such starch has the effect of maintaining shape retention without causing thiokolate to flow out or lose its shape during baking. A typical example of soybean protein is isolated soybean protein, which is usually obtained by extracting low-temperature defatted soybeans with water, washing (neutralizing) and drying a protein curd, but in particular, isolated soybean protein can be extracted under aqueous conditions. Preferably, those obtained by reacting with protease. Regarding the degree of protease treatment, it is preferable that the degree of hydrolysis is 0.5 or more, particularly 1 to 3, in terms of good flavor and texture. Soybean protein absorbs moisture from the dough for bakery products such as bread and maintains the shape retention of the dough, prevents the solid content in the dough from hardening, gives flexibility to the dough, and improves melt-in-the-mouth properties. It has the effect of Okara, as is well known, is obtained as the residue after extracting soy milk from whole soybeans or defatted soybeans, but since this contains a large amount of water, it cannot be applied as it is to the present invention, so it can be extracted by appropriate means. It is suitable to dry and sterilize it and grind it to an appropriate particle size. Generally, a material with a moisture content of 10% or less and a particle size of 200 mesh or less (according to JIS standards) is suitable.
Note that it is preferable to wash the raw okara with water or treat it with hydrogen peroxide before drying, since this improves the flavor and color tone of the okara itself. Like starch, okara powder has the effect of maintaining shape retention without causing thiokolate to flow out or losing its shape during baking.

In the present invention, the above starch in thiyocolate,
If the content of one or more of soybean protein and okara powder is less than the lower limit of 2%, it is difficult to obtain an effect, whereas if the upper limit exceeds 25%, melting in the mouth tends to deteriorate, which is not preferable. In the present invention, the combination of starch and soybean protein is particularly effective.

The oil content in the thiyocolate is suitably 28 to 35% by weight, preferably 29 to 33% by weight. The shape of the chiyocolate lump is arbitrary, for example, chip-like, rod-like,
It may be pellet-like, flaky-like, go-stone-like, or a mixture of lumps with a constant weight and various shapes (sometimes called chunks in the industry), but the size is 0.01 About 10 g is preferable, and if the lump is too large, the texture of the bread or baked confectionery and the chiyocollate will feel separate in the mouth, so the above weight is appropriate. To produce such a thiocollate mass, it is sufficient to follow the conventional thiocollate production method, for example, fats and oils with a melting point of 50°C or higher containing fatty acids with 20 or more carbon atoms in the constituent fatty acids, starch, soybean protein, and okara powder. It is obtained by rolling a mixture of thiokolate raw materials to which a predetermined amount of one or more of the above is added, subjecting it to conching and tempering treatment, and then squeezing it out from a depositor. In this case, by appropriately changing the size of the depositor nozzle, a thiokolate lump of a desired size can be obtained. A suitable mechanical device for producing such a tyokolate mass is, for example, the Microberg Steel Belt.

In the present invention, the thiyocolate mass may be colored thiyocolate mass exhibiting various colors in addition to the usual dark or milk thiyocolate mass, such as fruits such as oranges, lemons, and strawberries, or fruits such as hazelnuts, peanuts, and almonds. Bakery products such as bread or baked confectionery in which chunks of chocolate having a nutty color and flavor are mixed in the dough have a beautiful appearance, and together with the flavor, they are even more appetizing. In the present invention, thiocollate is not subject to any legal restrictions and includes all thiocolates and fat-processed foods that use hard butter other than cacao butter, but in particular non-tempered type. It is better to use a chiyokolate.

To produce bread or baked confectionery containing such thiokolate lumps, an appropriate amount of the thiokolate lumps are kneaded and dispersed into bread dough or baked confectionery dough obtained by mixing raw materials in a conventional manner. After that, in the case of bread production, it can be further produced by following a conventional method, for example, through fermentation, proofing, and baking.

(Effects) As described above, the essential ingredients are 0.2 to 0.7% by weight of fats and oils with a melting point of 50°C or higher containing fatty acids with 20 or more carbon atoms in the constituent fatty acids, and one or two selected from starch, soybean protein, and okara powder. By dispersing the thiyocolate mass containing 2 to 25% by weight of the above into dough or dough before baking for bakery products such as bread or baked confectionery, and then baking, the structure and original shape of the thiyocolate mass remain almost in their original state. Bakery products such as bread or baked confectionery mixed in the dough can be obtained, and even when the product is sliced appropriately, the cut end of the product is less likely to be stained with the thiyocolate because it is difficult to adhere to the blade.

(Production Examples) Production Examples and Comparative Production Examples are illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited by such illustrations. Needless to say. Note that the parts shown below are based on weight.

Production Example 1 Preparation of Milk Type Chiyocolate 10 parts cacao mass, 3 parts cocoa powder, 15 parts whole milk powder, 31 parts powdered sugar, high trans acid type hard butter
21 parts, highly hydrogenated rapeseed oil with high erucic acid content
0.3 parts, 5 parts of soy protein (protease-treated isolated soy protein with hydrolysis degree 2), 15 parts of corn starch
After rolling, conching, tempering, and processing 1 part, 0.5 part of lecithin, and an appropriate amount of vanillin in the usual manner, using Microberg's steel belt HS model, drop it from a depositor with a nozzle with a diameter of 5 mm. About 0.5 g of chip-like tiocolate was obtained.

Preparation of Bread Using the chippuchi yocolate obtained above, bread containing chitupchi yocolate chunks was manufactured as follows. Namely, 39.5 parts of strong flour, 7 parts of soft flour, 9 parts of flour, 11.6 parts of sugar, 0.6 parts of salt, 9 parts of whole eggs.
Mix 2.3 parts of yeast, 0.05 parts of yeast food, add 10 parts of milk, and 11 parts of water to make sweet bread dough using the straight method.At the final stage, add 20 parts of chippuchi yokolate and mix well. dispersed into. After that, it is fermented, divided, and molded at about 37℃.
The dough was placed in a baking tray with a humidity of 80% for about 30 minutes, and then baked at about 180°C to obtain a bread containing chiyocolate in which chip-like chiyocolate lumps were dispersed in the dough. When this bread was broken, it was found that the chip-like chunks of chicoyolate remained in their original state, and the texture was extremely good. Furthermore, when this bread was sliced, no thiokolate adhered to the slicer blade, and the cut end of the bread dough was not contaminated with thiokolate.

Production Example 2 Preparation of Lemon Type Chiyocolate Lemon powder 0.5 parts, whole milk powder 16 parts, powdered sugar 30 parts,
29.5 parts of high trans-acid hard butter, 0.3 parts of highly hydrogenated rapeseed oil containing high erucic acid, 9 parts of corn starch, 15 parts of soy protein (isolated soy protein with a degree of hydrolysis of 2 treated with protease), 0.3 parts of lecithin,
0.1 part of sugar ester (HLB7) and an appropriate amount of lemon flavor were treated in the same manner as in Production Example 1 to obtain a rod-shaped tyokolate with a lemon flavor each weighing about 5 g.

Preparation of Bread Bread was baked in the same manner as in the previous example using the stick-shaped lemon tyokolate obtained above to obtain bread containing thiyocolate lumps in which lemon-type stick-shaped thiyocolate was dispersed in the dough. When this bread was broken, it was found that the stick-shaped, lemon-colored chunks of tyokolate remained in their original state, had a lemon flavor, and had an extremely good texture. Furthermore, when this bread was sliced, no thiokolate adhered to the slicer blade, and the cut end of the bread dough was not contaminated with thiokolate.

Production Example 3 Preparation of Nut Type Chiyocolate 8 parts of peanut paste, 15 parts of semi-squeezed peanut powder (oil content 40% by weight), 0.3 parts of highly hydrogenated rapeseed oil with high erucic acid content, 10 parts of corn starch
Part, heat sterilized okara powder (moisture 6%, fibrous
13%, carbohydrates 53.6%) 10 parts, skim milk powder 6 parts, powdered sugar 30 parts
1 part, 21 parts high trans-acid hard butter, lecithin
0.3 parts of vanillin and an appropriate amount of vanillin were treated in the same manner as in Production Example 1 to obtain chip-like chiyocolate with a peanut flavor each weighing about 0.05 g.

Preparation of Bread Bread was baked in the same manner as in the previous example using the chip-like peanut chip-shaped chiyocolate obtained above to obtain bread containing chiyocolate lumps in which peanut-type chip-like chiyocolate was dispersed in the dough. When this bread was broken, it was found that the chip-like chunks of chiyocollate remained in their original state, had a peanut flavor, and had an extremely good texture. Furthermore, when this bread was sliced, no thiokolate adhered to the slicer blade, and the cut end of the bread dough was not contaminated with thiokolate.

Comparative Production Examples 1 to 3 In Production Examples 1 and 3, the tiyocolate obtained by producing each without using highly hydrogenated rapeseed oil with a high erucic acid content was used to produce chips of thiyocolate in the bread dough baked. The lump remained in its original state, but when it was sliced,
Chiyocolate adhered to the slicer blade, and the cut end of the bread dough was also stained with chiyocolate.

Claims (1)

[Scope of Claims] 1 Thyokolate contains a fatty acid having 20 or more carbon atoms as an essential component, with a melting point of 50°C.
0.2 to 0.7% by weight of the above oils and fats, and 2 or more types selected from starch, soybean protein, and okara powder.
Chiyocolate mass containing ~25% by weight. 2. The thiokolate mass according to claim 1, wherein the shape of the thiokolate mass is any one of chip-like, rod-like, pellet-like, flake-like, and go stone-like shapes. 3. The thiokolate mass according to claim 1 or 2, wherein the weight of the thiokolate mass is about 0.01 to 10 g. 4. The thiokolate mass according to any one of claims 1 to 3, wherein the thiokolate mass is a non-tempering type thiokolate mass. 5 Fats and oils with a melting point of 50°C or higher that contain fatty acids with 20 or more carbon atoms as an essential component 0.2
A bakery product containing thiyocolate lumps containing ~0.7% by weight and 2 to 25% by weight of one or more selected from starch, soybean protein, and okara powder.