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Formula of chocolate sauce applied to bread sandwich

A technology for chocolate sauce and chocolate, applied in the field of food processing, can solve the problems of dry taste, burnt taste, complicated preparation process, etc., and achieve the effect of moist and delicate taste

Active Publication Date: 2020-04-28
可可琳纳食品海门有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, this type of water-containing chocolate sauce with baking and baking resistance causes the preparation process to become more complicated because the material becomes thicker. In addition, because the water phase becomes more, it takes a lot of time to evaporate the moisture in the raw material during baking. Heat energy, and excessive heating will deteriorate the flavor of the chocolate sauce, and even produce a burnt taste
[0009] Those skilled in the art have developed some formulations of baking-resistant chocolate sauces that do not contain moisture as much as possible. Although these chocolate sauces have good heat resistance, the mouthfeel is dry
[0010] In addition, when chocolate sauce is applied to sandwich bread as a sandwich filling, due to the loose internal structure of the bread, the chocolate filling has problems such as shriveling and hollowness after being baked at high temperature, resulting in poor taste and poor sensory experience for consumers

Method used

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  • Formula of chocolate sauce applied to bread sandwich
  • Formula of chocolate sauce applied to bread sandwich
  • Formula of chocolate sauce applied to bread sandwich

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0054] The formula of embodiment 1-4, wherein base component (mass part) is as follows:

[0055]

[0056] The base component of the formula of embodiment 1-4 is all the same (total weight is 100 parts), and in above-mentioned base component, cocoa butter replacer is purchased from Nanhai Oil Industry Co., Ltd., product model is BL-39; White sugar is White granulated sugar was purchased from Guangzhou Huatang Food Co., Ltd. first-class white granulated sugar; milk powder was whole milk powder, purchased from Fonterra Group; desalted whey powder (D40) was purchased from Fonterra Group; whey protein powder was purchased from Fonterra Group Group; anhydrous cream was purchased from Fonterra Group; starch was purchased from Guangzhou Jianke Biotechnology Co., Ltd.

[0057] The additive component of embodiment 1-4 is sodium alginate, colloid composition and emulsifier;

[0058] In embodiment 1, with the weight of described base component being 100 parts, the weight part of sodiu...

Embodiment 5-8

[0069] The formula of embodiment 5-8, wherein base component (mass part) is as follows:

[0070]

[0071]

[0072] The formula of the basic component of embodiment 5-8 is all the same (total weight is 100 parts), and the cocoa butter in the basic component is purchased from Oran International Co., Ltd., and the model is 700-SB; Other each basic component The source is the same as that of Examples 1-4 above.

[0073] The additive components of Examples 5-8 are sodium alginate, colloidal composition, emulsifier and flavor additive.

[0074] In Examples 5-8, the flavor additives are cocoa powder (purchased from Zhejiang Qili Xingguang Cocoa Products Co., Ltd. A003 product model) and hazelnut paste (purchased from Beijing Yingxinyuan Food Co., Ltd.), with the basic components The weight is 100 parts, the cocoa powder is 8 parts by weight, and the hazelnut paste is 15 parts by weight.

[0075] In embodiment 5, with the weight of described base component being 100 parts, the...

Embodiment 9-12

[0084] The formula of embodiment 9-12, wherein base component (mass part) is as follows:

[0085]

[0086] The formula of the base component of embodiment 9-12 is all the same (total weight is 100 parts), and the source of each base component is identical with above-mentioned embodiment 1-4.

[0087] The additive components of Examples 9-12 are sodium alginate, colloidal composition, emulsifier and flavor additive.

[0088] In embodiment 9-12, flavor additive is essence (ethyl vanillin), purchased from the Ethyl-vanillin product of Solvay Company), and the weight of described base component is 100 parts, and essence adds weight part as 0.01 part.

[0089] In embodiment 9, with the weight of described base component being 100 parts, the weight part of sodium alginate is 2 parts, and the weight part of colloidal composition is 1.5 parts (the weight ratio of sodium alginate and colloidal composition is 2 parts. : 1.5), the weight portion of the emulsifier is 0.2 parts; where...

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PUM

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Abstract

The invention relates to a formula of chocolate sauce applied to bread sandwich, the chocolate sauce prepared by adopting the formula, a preparation method of the chocolate sauce, a chocolate fillingapplied to the bread sandwich and the bread sandwich. According to the formula of the chocolate sauce applied to the bread sandwich, a colloidal composition with a specific ratio is used, that is, thecomposition comprises 50-70% of microcrystalline cellulose gum, 15-25% of carrageenan, and 10%-25% of locust bean gum, and sodium alginate with a specific weight ratio with the colloidal compositionis added, so that a series of problems in the prior art can be balanced; the chocolate filling obtained by mixing the chocolate sauce provided by the invention and a specific ratio of water with a temperature of 30-70 DEG C can be resistant to roasting and baking, and retain original chocolate flavor and mouthfeel, more importantly, the problems of shriveling and hollowing after high-temperature baking are solved, and after high-temperature baking, the filling is still full, and the mouthfeel is moist and delicate.

Description

technical field [0001] The invention relates to a formula of chocolate sauce applied to stuffed bread, the chocolate sauce using the formula and a manufacturing method thereof, as well as chocolate filling and stuffed bread applied to sandwiched bread; belonging to the technical field of food processing. Background technique [0002] There are many types of fancy breads on the market, for example, stuffed bread is a very popular category. The stuffing of stuffed bread is generally made of custard or chocolate sauce. [0003] Custard sauce, also known as custard sauce, originated in England. When custard sauce is applied to bread sandwich (bread filling), its baking resistance is poor, and baking will cause serious loss of taste and the filling will be mushy. In addition, the combination of custard sauce and egg milk makes it easy to breed microorganisms during storage, resulting in a shorter shelf life of the product. [0004] Chocolate sauce originated in Europe and Amer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/46A23G1/38A23G1/36A23G1/44A23G1/40A23G1/32A21D13/30A21D13/38
CPCA23G1/46A23G1/38A23G1/36A23G1/44A23G1/40A23G1/32A21D13/30A21D13/38
Inventor 孙周平范天华张香梅许金磊
Owner 可可琳纳食品海门有限公司