JP2017163883A - Method for producing water-containing chocolate-like confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a water-containing chocolate-like confectionery that is smooth and has good feeling on the tongue without deteriorating taste and flavor of chocolate, and additionally, to improve shape-retention.SOLUTION: The present inventors have found that the problem can be solved by a method for producing a water-containing chocolate-like confectionery comprising: adding water to starch to produce a paste with a water content of 35% or more (step 1); then boiling the paste down at 65°C or higher and below 100°C to adjust the water content to 20% or more and less than 35% (step 2); and further cooling the paste to below 100°C and adding chocolate to the paste (step 3).SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a hydrated chocolate-like confectionery that is rich in flavor and has a smooth texture.

  Water-containing chocolates such as raw chocolate and ganache are softer than ordinary chocolate and have a mouthfeel that melts well in the mouth. Moreover, since moisture content is high compared with normal chocolate, moisture-containing chocolate has high heat resistance, and is utilized also as a confectionery center material.

  For example, Patent Documents 1 and 2 disclose a hydrated chocolate in which starch that has been pregelatinized (pregelatinized) is added to increase heat resistance, and shape retention and the like are also improved.

  However, when starch that is not swollen is placed in chocolate, the starch will not swell sufficiently if it is not baked for a long time, resulting in a grainy texture. On the other hand, when baked for a long time, the aromatic component is lost from the chocolate, and the original flavor of the chocolate cannot be obtained.

JP 2000-262217 A JP 2012-191918 A JP 2010-088374 A

  An object of the present invention is to produce a hydrated chocolate-like confectionery that is smooth and has a good touch without losing the flavor of the chocolate. Furthermore, it aims at improving shape retention as an additional element.

  The inventors add water to starch to make a paste with a moisture content of 35% or more (step 1), then boil it at 65 ° C or more and less than 100 ° C to adjust the moisture content to 20% or more and less than 35%. (Step 2) Furthermore, the present inventors have found that the above problem can be solved by a method for producing a hydrated chocolate-like confectionery by adding chocolate to a paste of less than 100 ° C. (Step 3).

  In the present invention, since the paste is boiled from a state of excessive moisture (moisture content of 35% or more), the starch is gelatinized and sufficiently swollen, so the texture of the hydrated chocolate-like confectionery is improved. In addition, since starch is sufficiently gelatinized and swollen, the shape retention and wrapping suitability of confectionery are good. Furthermore, since it is not necessary to gelatinize and swell starch after mixing chocolate, heating is unnecessary. Therefore, the scent component of chocolate is not lost, and a water-containing chocolate-like confectionery having a good flavor can be obtained.

(Process 1)
Step 1 is a step of making a paste having a water content of 35% or more by adding water to starch. By immersing the starch in excess water, gelatinization and swelling of the starch can be promoted in step 2. The water content of the paste is preferably 40% or more.

  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 addition, when the flavor at the time of using starch for chocolate confectionery is considered, as starch, wheat flour starch or wheat flour is preferable.

  Furthermore, starch that has been gelatinized in advance can also be used. Even when starch that has been gelatinized in advance is used, the advantage over the prior art of “sufficiently swell the starch” in step 2 can be obtained. However, in order to prepare starch gelatinized in advance, a new production process is required, in other words, the production process becomes complicated. Therefore, in the present invention, it is preferable not to use pre-gelatinized starch.

  The stirring time and the like are not particularly limited, and it is sufficient if water and starch are mixed uniformly.

  In the present invention, when adding a carbohydrate, it is preferable to mix in advance in the step 1. After the saccharide is added, the saccharide can be easily dissolved by boiling at 65 ° C. or higher.

  As the carbohydrate, monosaccharides such as fructose and glucose, disaccharides such as sucrose and trehalose, polysaccharides such as oligosaccharide, and sugar alcohols such as sorbitol and reduced starch syrup can be appropriately selected and added. Carbohydrates may be used alone or in combination.

  Preferred carbohydrates include reduced starch syrup, sorbitol, and maltitol (hereinafter referred to as “sugar alcohol etc.”). Since sugar alcohol and the like are highly hygroscopic and difficult to vitrify, they are suitable for smoothly finishing the texture of hydrated chocolate-like confectionery.

  When sugar alcohol or the like is added, it is preferably added in the range of 5% to 30% with respect to the total amount of the hydrated chocolate-like confectionery. By adding sugar alcohol or the like, the texture of the water-containing chocolate confectionery can be finished smoothly.

  The saccharide may be preliminarily blended in chocolate described later. Since the sugar contained in chocolate is refined by refining, it is easy to dissolve and has good oral dissolution. Therefore, it is preferable that the saccharide is blended in advance with chocolate.

(Process 2)
In step 2, the paste is boiled at 65 ° C. or higher and lower than 100 ° C. to adjust the water content to 20% or higher and lower than 35%. According to “Food Science No14, P30 (1974)”, the gelatinization temperature of wheat starch is 87.3 ℃, the gelatinization temperature of corn starch (corn starch) is 86.2 ℃, the gelatinization temperature of tapioca starch is 69.6 ℃, rice starch The gelatinization temperature of potato starch is 63.6 ℃, and the gelatinization temperature of potato starch is 64.5 ℃. Therefore, when starch (gelatin starch, potato starch, etc.) having a gelatinization temperature of less than 65 ° C. is used, gelatinization and swelling can be realized by boiling at 65 ° C. or more.

  Considering the flavor of chocolate confectionery, the starch is preferably wheat starch or wheat flour. Here, since the gelatinization temperature of wheat starch is 87.3 ° C., gelatinization and swelling cannot be promoted even when boiled at 65 ° C. Therefore, when using wheat starch or wheat flour as starch, it is preferable to boil the paste at 88 ° C or higher.

  On the other hand, the upper limit of the temperature at which the paste is boiled is 100 ° C. When boiled at 100 ° C. or higher, the water adsorbed on the starch is boiled and detached, and the swelling does not progress.

  The moisture content of the paste is 20% or more and less than 35%. When the moisture content of the paste exceeds 35%, the dough is too soft and the shape retention is poor. Moreover, since baking time also becomes long, the flavor of chocolate tends to fall. Therefore, the moisture content of the paste needs to be less than 35%, and is preferably 30% or less.

  On the other hand, when the moisture content of the paste is less than 20%, the viscosity of the paste is too high, so it does not mix uniformly with chocolate. Therefore, the moisture content of the paste needs to be 20% or more, preferably 25% or more. In addition, when the simmering time etc. is too long and the water content becomes the lower limit (20%) or less, the water may be adjusted by adding water.

  The degree of gelatinization of starch at the completion of step 2 is preferably 20% or more, and more preferably 30% or more. If the degree of gelatinization is 20% or more, a smooth texture can be realized, and if the degree of gelatinization is 30% or more, the shape retention is good in addition to the texture. More preferred.

  In addition, the gelatinization degree in this invention is based on BAP method ((beta) 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.

(Process 3)
Step 3 is a step of adding chocolate to the paste under a condition of less than 100 ° C. When chocolate is added at 100 ° C. or higher, the aroma component volatilizes and the flavor is lowered. In addition, about the temperature conditions of process 3, it is preferable to implement at 80 degrees C or less from a viewpoint of suppressing modification | denaturation of the protein contained in chocolate, and it is more preferable to implement at 60 degrees C or less from a viewpoint of suppressing volatilization of an aromatic component. preferable.

  The chocolate used in the present invention is not limited by the rules and the like, and includes at least one raw material selected from the group consisting of cocoa mass, cocoa powder, cocoa cake, and cocoa butter (hereinafter referred to as “cocoa mass etc.”). Means processed oil and fat food. For example, pure chocolate dough, pure milk chocolate dough, chocolate dough, milk chocolate dough, quasi-chocolate dough, and quasi-milk chocolate dough (white chocolate corresponds to the quasi-milk chocolate dough) can be employed.

  Such chocolate can be produced using saccharides, milk powder, emulsifiers, cocoa butter substitute fats and fragrances in addition to cacao mass and the like.

  As the saccharide, as described above, monosaccharides such as fructose and glucose, disaccharides such as sucrose and trehalose, polysaccharides such as oligosaccharide, sugar alcohols such as sorbitol and reduced starch syrup can be appropriately selected and used.

  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.

  As the cocoa butter substitute fat and oil, tempering type hard butter, no tempering type hard butter and the like can be used.

  The moisture content of chocolate is 3% or less based on the “Fair Competition Rules for the Labeling of Chocolates”.

  In step 3, components other than chocolate may be added. Specifically, animal fats and oils (such as butter) and vegetable fats and oils (shortening, margarine, etc.) can be added.

  The moisture content of the hydrated chocolate-like confectionery is preferably 8% or more and 18% or less. If it is this range, a smooth texture and a prank can be realized.

Example 1
(Step 1) 30 parts of whole egg, 40 parts of reduced starch syrup, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills) and 10 parts of water Using an aid mixer, the mixture was mixed at room temperature for 2 minutes to produce a paste with a moisture content of 45% (before cooking).
(Step 2) Next, the paste was transferred to a pan and boiled with stirring at 90 ° C. for 8 minutes. The obtained paste (after boiled) had a moisture content of 35% and a gelatinization degree of 58%.
(Step 3) After the paste liquid temperature dropped to 50 ° C., 100 parts of chocolate (“Sweet Chocolate E” manufactured by Fuji Oil Co.) previously dissolved at 50 ° C. was added and kept at 50 ° C., The confectionery 1 was produced by stirring until it was uniformly mixed. The moisture content of confectionery 1 was 17%.

  The degree of gelatinization is a value according to the BAP method, and the moisture content is a value measured using a moisture meter “MX-50” manufactured by A & D. The same applies to Examples 2 to 7 and Comparative Examples 1 to 5 below.

(Examples 2 to 4)
In step 2, confectionery 2-4 (implemented under the same conditions as in Example 1) except that the cooking time was changed to 10 minutes (Example 2), 12 minutes (Example 3), and 14 minutes (Example 4). Examples 2-4) were prepared.

(Example 5)
(Process 1) 30 parts of whole egg, 28 parts of sorbitol, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills Co., Ltd.) and 22 parts of water The mixture was mixed at room temperature for 2 minutes using a mixer to produce a paste having a moisture content of 45% (before cooking).
(Step 2) Next, the paste was transferred to a pan and boiled at 90 ° C. with stirring for 10 minutes.
(Step 3) After the paste liquid temperature dropped to 50 ° C., 100 parts of chocolate (“Sweet Chocolate E” manufactured by Fuji Oil Co.) previously dissolved at 50 ° C. was added and kept at 50 ° C., The confectionery 5 was manufactured by stirring until it was mixed uniformly.

(Example 6)
(Step 1) 30 parts of whole egg, 40 parts of reduced starch syrup, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills) and 10 parts of water Using an aid mixer, the mixture was mixed at room temperature for 2 minutes to produce a paste with a moisture content of 45% (before cooking).
(Step 2) Next, the paste was transferred to a pan and boiled at 90 ° C. with stirring for 10 minutes.
* Until step 2, paste was produced under the same conditions as in Example 2.
(Step 3) After the paste temperature has dropped to 80 ° C., 100 parts of chocolate (“Sweet Chocolate E” manufactured by Fuji Oil Co., Ltd.) previously dissolved at 50 ° C. is added, and uniform at 80 ° C. The confectionery 6 was produced by stirring until mixed.

(Example 7)
(Step 1) 30 parts of whole egg, 40 parts of reduced starch syrup, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills Co., Ltd.) and 4 parts of water Using an aid mixer, the mixture was mixed at room temperature for 2 minutes to produce a paste having a water content of 39% (before cooking).
(Step 2) Next, the paste was transferred to a pan and boiled at 90 ° C. with stirring for 10 minutes.
(Step 3) After the paste liquid temperature dropped to 50 ° C., 100 parts of chocolate (“Sweet Chocolate E” manufactured by Fuji Oil Co.) previously dissolved at 50 ° C. was added and kept at 50 ° C., The confectionery 7 was manufactured by stirring until it was mixed uniformly.

(Comparative Example 1)
In the process 2, the confectionery 8 was manufactured on the same conditions as Example 1 except having changed the boiling time into 6 minutes. The water content at the end of step 2 was 40%.

(Comparative Example 2)
(Step 1) 30 parts of whole egg, 40 parts of reduced starch syrup, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills) and 10 parts of water Using an aid mixer, the mixture was mixed at room temperature for 2 minutes to produce a paste with a moisture content of 45%.
(Step 2) None (Step 3) Adjust the paste liquid temperature to 50 ° C., add 100 parts of chocolate (“Sweet Chocolate E” manufactured by Fuji Oil Co., Ltd.) previously dissolved at 50 ° C. to 50 ° C. While being kept, the mixture was stirred until it was uniformly mixed to produce confectionery 9.

(Comparative Example 3)
(Process 1) 30 parts of whole egg, 28 parts of granulated sugar, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.) and 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills Co., Ltd.), kitchen aid mixer The mixture was mixed at room temperature for 2 minutes to produce a paste with a moisture content of 30%.
(Step 2) None (Step 3) Adjust the paste liquid temperature to 50 ° C., add 100 parts of chocolate (“Sweet Chocolate E” manufactured by Fuji Oil Co., Ltd.) previously dissolved at 50 ° C. to 50 ° C. While being kept, the confectionery 10 was manufactured by stirring until it was uniformly mixed.

(Comparative Example 4)
(Step 1) 30 parts of the whole egg, 28 parts of sorbitol, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.) and 10 parts of white feather (wheat flour, manufactured by Nitto Fuji Mills Co., Ltd.) using a kitchen aid mixer The mixture was mixed at room temperature for 2 minutes to produce a paste having a moisture content of 31% (before cooking).
(Step 2) Next, the paste was transferred to a pan and stirred at 90 ° C., but the powder did not bind and could not be boiled into a paste. For this reason, the process 3 was not implemented and manufacture of the confectionery 11 was stopped.

(Comparative Example 5)
(Step 1) 30 parts of whole egg, 40 parts of reduced starch syrup, 20 parts of margarine ("Message 500" manufactured by Fuji Oil Co., Ltd.), 10 parts of white feather (flour, manufactured by Nitto Fuji Flour Mills) and 10 parts of water The mixture was mixed for 2 minutes at room temperature using an aid mixer to produce a paste having a moisture content of 45% (before cooking).
(Step 2) Next, the paste was transferred to a pan and boiled at 90 ° C. with stirring for 10 minutes.
* Until step 2, paste was produced under the same conditions as in Example 2.
(Step 3) Raise the paste temperature to 100 ° C and add 100 parts of chocolate ("Sweet Chocolate E" manufactured by Fuji Oil Co.) previously dissolved at 50 ° C. The confectionery 12 was produced by stirring until mixed.

(Evaluation)
About the confectionery 1-10, 12 (the confectionery 11 was discontinued), 10 skilled panelists evaluated according to the following criteria.

(Texture)
The texture of the confectionery was evaluated according to the following criteria. In addition, the favorable food texture in the present invention refers to a state in which “melting in the mouth” is good and there is no “powderiness”.
○: Six or more panelists evaluated that “melting in the mouth” was good, and there were no panelists evaluated as “powder-like”.
Δ: Five or fewer panelists evaluated that “melting in the mouth” was good, and one or fewer panelists evaluated as “powder-like”.
X: There are 5 or less panelists evaluated as “melted in the mouth” and 2 or more panelists evaluated as “powder-like”.

(Flavor)
The flavor of confectionery 2 to 10 and confectionery 12 was evaluated using the (chocolate) flavor of confectionery 1 as a standard.
○: Five or more panelists evaluated as “standard”.
Δ: One or more panelists evaluated as “equivalent to standard” were 4 or less.
×: There is no panel evaluated as “equivalent to standard”.

(Shape retention)
First, the confectionery was molded into a regular cube having a side of 2 cm, and then allowed to stand at 20 ° C. for 5 minutes to confirm the shape change (confectionery thickness).
○: The thickness after standing is 1 cm or more.
Δ: The thickness after standing is less than 1 cm.
X: Cannot be molded.

  The confectionery 1-7, the confectionery 10, and the confectionery 12 that could be molded in the shape retention evaluation were wrapped in cookie dough and baked, and the flavor after baking was confirmed.

  When the confectionery is directly placed on the top board and baked, the contact portion is burnt and a strong “burnt odor” is generated, so that it becomes difficult to feel the difference in flavor of chocolate. For this reason, in this case, the confectionery is wrapped in cookie dough so that the confectionery does not directly contact the top plate, so that the difference in flavor of chocolate can be felt more strongly.

(Cookie dough)
Kitchen aids 25 parts sucrose, 22 parts margarine (Fuji Oil Company “Message 500”), 5 parts chocolate (Fuji Oil “Sweet Chocolate E”), 2 parts whole liquid egg, 0.5 parts salt, 0.5 parts swelling agent The mixture was stirred for 6 minutes with a mixer, and 45 parts of weak flour (Nitto Fuji Milling “White Feather”) was added thereto and stirred for 2 minutes to produce a cookie dough.

(Method for producing baked confectionery)
10 g of confectionery was wrapped with 5 g of cookie dough to obtain a roughly spherical confectionery confectionery. Next, the confectionery was baked in an electric oven at 160 ° C. to produce a baked confectionery. The baking time was adjusted so that the moisture content of the baked confectionery was 8%.

(Flavor after baking)
The flavor of confectionery 1, confectionery 3-7, confectionery 10, and confectionery 12 was evaluated using the (chocolate) flavor of confectionery 2 as a standard.
* Regarding the flavor after baking, the flavor of confectionery 1 was inferior to that of the other examples, so the flavor of confectionery 2 was set as the standard.
○: Five or more panelists evaluated as “standard”.
Δ: One or more panelists evaluated as “equivalent to standard” were 4 or less.
×: There is no panel evaluated as “equivalent to standard”.

(Texture)
In Step 2, Comparative Example 2 and Comparative Example 3 in which no time for cooking was provided had a low degree of gelatinization, and a smooth texture could not be realized. In Step 1, Example 7 having a low moisture content before boiling (39%) was slightly textured although it was at a practical level. Further, Example 4 having a relatively low final moisture content had a smooth but hard texture.

(Flavor)
It was confirmed that the higher the temperature for mixing the chocolate, the lower the flavor of the chocolate (good: Example 1> Example 6> Comparative Example 5: bad).

(Shape retention)
In Step 2, the dough was soft and the shape retention was poor for Comparative Example 2 which was not boiled and for Comparative Example 1 (water content 40%) having a high moisture content after boiled. In Example 1 (water content 35%), which has a relatively high water content after boiling, although it was at a practical level, the shape retention was slightly poor.

(Flavor after baking)
Compared with Example 2 (standard), Example 1 was inferior in flavor. Since Example 1 has low shape retention, the shape of the confectionery becomes thin and flat after baking. For this reason, heat is easily transmitted to the inside of the confectionery, and it is considered that a “burnt odor” is easily generated from the entire confectionery.

Claims (4)

Add water to starch to make a paste with a moisture content of 35% or more (step 1)
Next, the paste is boiled at 65 ° C. or more and less than 100 ° C. to adjust the water content to 20% or more and less than 35% (Step 2),
Furthermore, chocolate is added to the paste below 100 ° C. (Step 3),
A method for producing hydrous chocolate-like confectionery.   The method for producing a water-containing chocolate-like confectionery according to claim 1, wherein the degree of gelatinization of starch at the time of completion of step 2 is 20% or more.   The method for producing a hydrated chocolate-like confectionery according to claim 1 or 2, wherein in step 2, the temperature at which the paste is boiled is 88 ° C or higher and lower than 100 ° C.   The method for producing a water-containing chocolate-like confectionery, wherein the hydrated chocolate-like confectionery according to any one of claims 1 to 3 contains a saccharide, wherein a part or all of the saccharide is a sugar alcohol.