Chocolate-like food product for baking, and method for manufacturing same

A technology for baking chocolate and chocolate, applied in the fields of application, food science, cocoa, etc., can solve the problem of unable to obtain a new soft and crisp taste, etc.

Active Publication Date: 2015-11-04
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when flaked chocolate is mixed into bread and biscuit bases, the appearance of the bases will be stained so that they do not extend into the bases and become mixed. It is a hard c

Method used

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  • Chocolate-like food product for baking, and method for manufacturing same
  • Chocolate-like food product for baking, and method for manufacturing same
  • Chocolate-like food product for baking, and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Contains 6 parts of cocoa paste, 11.4 parts of cocoa powder, 24.6 parts of granulated sugar, 8 parts of lactose, 20 parts of whole milk powder (equivalent to 14.8 parts of non-fat milk solid content), 30 parts of vegetable oil A, 0.4 parts of lecithin, and 0.08 parts of spices. Parts, HLB15 sucrose fatty acid ester (DK ESTER F160 produced by Daiichi Kogyo Chemical Co., Ltd.) 0.4 parts of the formula, by conventional methods for fine grinding, refining treatment, to prepare baking chocolate food. In terms of the composition of the whole milk powder used in this specification, the whole whole milk powder is 100g, the water is 2.6g, the protein is 27.1g, the lipid is 25.5g, the carbohydrate is 38.9g and the ash is 5.9 g. After adjusting the temperature of this chocolate for baking to 25°C, filling 7g into an aluminum cup, and firing it in an oven at 160°C for 17 minutes, it turned out to be different from ordinary chocolates, that is, it melts well in the mouth and has a c...

Embodiment 2

[0066]The sucrose fatty acid ester of HLB15 in the formula of Example 1 was changed to the sucrose fatty acid ester of HLB11 (Mitsubishi Chemical Industry Ester S1170), and the chocolate food for baking was prepared in the same way. As a result of baking this chocolate-like food for baking under the same conditions as in Example 1, a baked chocolate-like food with a soft texture similar to that of Example 1 and having a crunchy texture was obtained. Moreover, heat resistance is also favorable.

Embodiment 3

[0082] In the formula of Example 1, 0.4 part of sucrose fatty acid ester of HLB15 was changed to 0.6 part, and chocolate-like foods for baking were prepared in the same way. The chocolate-like food for baking was fired under the same conditions as in Example 1, and as a result, a crunchy soft texture with a crunchy texture and heat resistance were obtained.

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PUM

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Abstract

To provide a chocolate-like food product for baking, obtained by a simpler method than the conventional chocolate-like food product for baking, and having low moisture content and long shelf life, and which is soft and has a novel crispy food texture. A chocolate-like food product for baking, in which the SFC at 20°C of the fat used is 5-40%, the SFC at 10°C is 15-60%, the moisture content before baking is less than 3 wt%, and the chocolate-like food product for baking contains 0.2-0.8 wt% of a sucrose fatty-acid ester having an HLB of 10 or greater, and at least 7 wt% of nonfat milk solids.

Description

technical field [0001] The present invention relates to a chocolate-like food for baking and a method for producing the same. More specifically, it relates to a baked chocolate-like food that can obtain a baked chocolate-like food with low water content, high storage stability, and a soft and crunchy new texture by a simple method, and a method for producing the same. Background technique [0002] A typical example of baked chocolate food is chocolate heated by baking or the like, and is an oily food that has a texture different from general chocolate and strong heat resistance. As a method for obtaining baked chocolate-like foods, the following proposals are disclosed: making the surface of the chocolate material absorb moisture and baking (Patent Document 1), or adding water to a part thereof and then sprinkling sugar and baking (Patent Document 2), Or a method of firing a chocolate mass containing both starchy material and water (patent document 3); [0003] Regarding b...

Claims

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Application Information

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IPC IPC(8): A23G1/00A23G1/30
CPCA23G1/36A23G1/46
Inventor 藤田朋子入泽勇介
Owner FUJI OIL CO LTD
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