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Baked Composite Desserts with Inhibited Grease Transfer

A composite snack and baking technology, applied in the directions of edible oil/fat, baking, baked food, etc., can solve the problems of poor taste in the mouth, and achieve the effect of inhibiting whitening and good melting in the mouth

Active Publication Date: 2017-11-07
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the preservation of the baked snacks, the oil in the chocolate in the center is transferred to the surrounding baked snacks, and the mouth-melting feeling of the center part of the obtained baked composite snacks becomes poor, so it is not preferable.

Method used

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  • Baked Composite Desserts with Inhibited Grease Transfer
  • Baked Composite Desserts with Inhibited Grease Transfer

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0049] 27 parts by weight of whole milk powder, 3 parts by weight of skimmed milk powder, 33 parts by weight of granulated sugar, 5 parts by weight of lactose, 28 parts by weight of cocoa butter, 0.8 parts by weight of lecithin and 0.1 part by weight of spices are mixed, pulverized and refined according to the prescribed method, A chocolate base material having an oil content of 38% by weight was obtained. With 64 parts by weight of the obtained chocolate base material, 15 parts by weight of tempered cocoa butter substitute (CBE) whose SFC at 30°C is 18%, SFC at 20°C is 50%, and SFC at 10°C is 55%, 15 parts by weight of cocoa powder (oil content 12% by weight), 4 parts by weight of dextrin (trade name: TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.) and 2 parts by weight of cocoa butter were mixed, and tempered according to the usual method , be shaped into a spherical shape and cooled and solidified to obtain spherical chocolate with an oil content of 42.0% by w...

manufacture example 2

[0051] 15 parts by weight of whole milk powder, 7.5 parts by weight of cream powder, 31 parts by weight of wheat flour, 22 parts by weight of sugar, 18 parts by weight of almond powder and 6.5 parts by weight of crystalline cellulose were mixed to obtain a powder mixture for coating. The oil content of the obtained powder mixture was 19% by weight.

manufacture example 3

[0053] 48 parts by weight of heated and melted butter, 47 parts by weight of vegetable oil, 0.5 parts by weight of gum arabic, and 0.5 parts by weight of sucrose fatty acid ester (trade name: Ryoto Sugar Ester ER-290, manufactured by Mitsubishi-Kagaku Foods Corporation) with an HLB of 2, 2 parts by weight of almond paste and 2 parts by weight of ammonium carbonate were mixed to obtain an oily liquid mixture. The obtained oily liquid mixture had an oil content of 88% by weight and a water content of 6.4% by weight.

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Abstract

The invention discloses a baked composite dessert, which is characterized in that the baked composite snack comprises a central part formed of an oily dessert and a skin part containing a starchy raw material, and the oily snack constituting the central part contains 5% by weight or more and 30% by weight or less. % of cocoa powder.

Description

technical field [0001] The present invention relates to a baked composite confectionary in which fat transfer is suppressed. Background technique [0002] For a long time, there have been a large number of compound snacks that combine baked snacks such as cookies, biscuits, puffs, salty crackers, and wafers with oily snacks such as chocolate and fat cream. Examples of such composite confectionery include chocolate puff snacks, chocolate-filled hollow crackers, and the like. They adjust the recipe, baking conditions, etc. in such a way that the baked snacks are hollow. [0003] However, the volume of the hollow portion of the obtained hollow baked confectionary was not uniform. Especially when mass production is performed using a manufacturing machine, a certain amount of chocolate must be poured into the hollow portion of the baked confectionery despite the uneven volume. Therefore, after baking, in order to pour chocolate into the interior of the baked confectionary usin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/00A21D13/38A23G1/30A23G3/50
CPCA23G3/54A23P20/25A21D13/22A21D13/31A23D9/00A23G1/54A21D13/80Y10S118/16
Inventor 平冈真季三浦纱土宇都宫洋之
Owner MEIJI CO LTD
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