Chocolate-like food for baking and method for producing same

A technology for baking chocolate and chocolate, applied in the fields of confectionery, application, confectionery industry, etc., can solve the problem of inability to invent and create new tastes, 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

Therefore, chip chocolate is limited to a hard substance, and it is impossible to invent and create a baked chocolate-like food with a new taste.

Method used

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  • Chocolate-like food for baking and method for producing same
  • Chocolate-like food for baking and method for producing same
  • Chocolate-like food for baking and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] As the fiber, 1 part by weight of ORAFTI HP (manufactured by BENEO CO., LTD), which is the inulin fiber, was used, and according to the recipe described in Table 1, baked chocolate-like foodstuffs were prepared. The evaluation results are summarized in Table 2.

[0096] The composition of whole milk powder used in this specification is 100 g of whole milk powder, 2.6 g of moisture, 27.1 g of protein, 25.5 g of lipid, 38.9 g of carbohydrates, and 5.9 g of ash .

Embodiment 2

[0098] As the fiber, 2 parts by weight of KC Flock W-100G (manufactured by Nippon Paper Co., Ltd.) as powdered cellulose was used, and according to the recipe described in Table 1, baked chocolate-like foodstuffs were prepared. The evaluation results are summarized in Table 2.

Embodiment 3

[0100] As the fiber, 6 parts by weight of KC Flock W-100G (manufactured by Nippon Paper Co., Ltd.) which is powdery cellulose was used, and according to the recipe described in Table 1, baked chocolate-like foodstuffs were prepared. The evaluation results are summarized in Table 2.

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PUM

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Abstract

The problem addressed by the present invention is to provide a baking chocolate-like food having a novel, soft mouthfeel, being even possible as a white chocolate-like food, and having a high shelf life and low moisture by means of a method simpler than that for conventional baked chocolate-like foods. Provided is a chocolate-like food for baking having an SFC of the oil used at 20° of 5-40% and an SFC at 10°C of 15-60%, having a pre-baking moisture, which is the amount of moisture in ordinary chocolate-like foods, of less than 3 wt%, and containing 0.2-0.8 wt% of an emulsifier having an HLB of at least 9, at least 7 wt% of non-fat milk solids, and at least 1 wt% of dietary fiber.

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 which can obtain a baked chocolate-like food with low water content, high storage stability, and a new texture by a simple method, and a method for producing the same. Background technique [0002] A typical example of baked chocolate-like foodstuffs is chocolate to which heating such as baking has been applied. Baked chocolate-like foods are oily foods that have a texture different from general chocolate and have 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 raw material and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23G1/00A23G1/30A23G3/34
CPCA23G1/36A23G1/46
Inventor 入泽勇介藤田朋子
Owner FUJI OIL CO LTD
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