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Baked fat-based confectionery and method for manufacturing same

A manufacturing method and oil-based technology, applied in cocoa, food science, application, etc., can solve problems such as sticky surface, poor taste and appearance, chocolate melting, etc.

Active Publication Date: 2015-12-16
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are following problems: if it is placed in a state where the temperature is high such as in summer, the chocolate will melt, or even if the melted chocolate is directly cooled and solidified again, it will not be tempered, so the surface will be sticky, or it will become sticky during storage So-called blooming occurs in the process, resulting in poor taste and appearance, etc.

Method used

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  • Baked fat-based confectionery and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0050] Using 18 parts by mass of cocoa mass, 40 parts by mass of granulated sugar, 20 parts by mass of whole milk powder, 21 parts by mass of cocoa butter, 0.5 parts by mass of soybean lecithin, and 0.5 parts by mass of flavoring, it was mixed, pulverized, and refined by a conventional method for chocolate manufacturing, A milk chocolate base material having an oil content of 36% by mass was obtained.

Embodiment 1

[0052] 92 parts by mass of the milk chocolate base material obtained in Production Example 1, 7.5 parts by mass of shortening (trade name: MelanoSS, manufactured by FUJIOIL CO., LTD.) and sorbitan trioleate (trade name: Emasol (0-30V, manufactured by KAOCORPORATION) 0.5 parts by mass were mixed to obtain oily confectionery material A for baking.

[0053] The water content of the obtained oil-based confectionery material A for baking was 1.0 mass % with respect to the mass of the whole oil-based confectionery material A for baking.

[0054] The obtained oil-based confectionery base A for baking was adjusted in temperature by a conventional method, then shaped and cooled to solidify, and a roughly cubic oil-based confectionery for baking with a side length of about 1.6 cm and a mass of 4.4 g was obtained.

[0055] The obtained oily dessert was baked at 200° C. for 3 minutes in a hot air oven to obtain the baked oily snack of Example 1. The water content of the obtained oily con...

Embodiment 5

[0067] After tempering the milk chocolate base material obtained in Production Example 1 that does not contain sorbitan fatty acid ester but contains 0.5 parts by mass of soybean lecithin, fill 2.2 g of it into a substantially cubic resin mold with an inner volume of 3.7 ml. . Next, the chocolate base material was expanded using a metal stamper cooled to -20° C. so as to spread over the entire inner wall of the mold. The metal stamper was taken out to obtain a cup-shaped oily confectionery containing the milk chocolate base material in the mold.

[0068] The oily confectionery material A for baking used in Example 1 was temperature-regulated, and 1.6g was filled in the recessed part of the said cup-shaped oily confectionery.

[0069] Furthermore, from above, 1.0 g of the milk chocolate base material obtained in the manufacture example 1 after temperature adjustment was filled in the cup-shaped oily confectionery, and it covered the oily confectionery material A for baking fil...

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PUM

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Abstract

(1) A baked fat-based confectionery is characterized by containing a sorbitan fatty acid ester, preferably a sorbitan fatty acid ester having an HLB value of 1-5. (2) A method for manufacturing the baked fat-based confectionery is characterized by comprising: a step for preparing a fat-based confectionery dough containing a sorbitan fatty acid ester; a step for molding the fat-based confectionery dough into a preset shape to give a fat-based confectionery; and a step for baking the fat-based confectionery.

Description

technical field [0001] The present invention relates to a baked oily confectionery that does not dry out after baking but has a good mouth-melting feeling. Background technique [0002] Chocolate mainly contains sugar, cocoa mass (cacaomass), milk powder, cocoa butter, etc., and is made by finely pulverizing these ingredients, cooling and solidifying them. Chocolate is solid at room temperature and melts in the mouth due to the heat in the mouth when eaten. This is mainly due to the temperature characteristic of the physical properties of cocoa butter. [0003] However, there are following problems: if it is placed in a state where the temperature is high such as in summer, the chocolate will melt, or even if the melted chocolate is directly cooled and solidified again, it will not be tempered, so the surface will be sticky, or it will become sticky during storage So-called blooming occurs in the process, resulting in deterioration of taste and appearance, etc. [0004] I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/30
CPCA23G1/00A23G1/30A23G1/36A23G1/54A23V2002/00
Inventor 广田典之松浦正
Owner MEIJI CO LTD
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