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Baked chocolate

A chocolate and baking technology, applied in the fields of cocoa, food science, application, etc., can solve the problems of lack of crispy taste on the surface of chocolate, and achieve the effect of suppressing unpleasant taste and suppressing collapse during firing

Pending Publication Date: 2018-09-28
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in this method, the crispy texture of the chocolate

Method used

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Embodiment

[0078] Next, the present invention will be described in further detail with reference to Examples and Comparative Examples. However, the present invention is not limited by these Examples and Comparative Examples.

[0079] [Analytical method]

[0080] (Triacylglycerols)

[0081] The L2M content, LM2 content, and L2O content of fats and oils were measured by gas chromatography (JAOCS, vol70, 11, 1111-1114 (1993)). The LOL content can be calculated by measuring LOL / L2O using the method according to J. High Resol. Chromatogr., 18, 105-107 (1995), and based on this value and the L2O content. Among them, the above-mentioned L2O is a triacylglycerol in which 2 molecules of L and 1 molecule of O are bonded to 1 molecule of glycerol through an ester bond.

[0082] (SFC)

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Abstract

The present invention addresses the problem of providing a baked chocolate in which baking drop caused by baking is suppressed and which has a crisp surface texture characteristic to baked chocolates,preferably providing such a baked chocolate as described above in which an offensive taste originating from a starting material is suppressed. The baked chocolate according to the present invention has a baking drop index as defined below of 1-1.3 [(baking drop index)=(bottom area of chocolate after baking)/(bottom area of chocolate before baking)]. Further, in the baked chocolate according to the present invention, the chocolate before baking has shape retention properties at 50 DEG C. Furthermore, in the baked chocolate according to the present invention, the chocolate before baking has a moisture content of 0.8-3 mass%.

Description

technical field [0001] The present invention relates to baked chocolate capable of suppressing deformation (fire sinking) caused by baking. Background technique [0002] Generally speaking, 1 / 3 to 1 / 2 of the composition of chocolate is fat. Therefore, it is known that the mouthfeel and meltability of chocolate largely depend on the properties of fats and oils. By changing the composition of fats and oils in chocolate, it is possible to produce chocolate with a soft mouthfeel and good melting in the mouth. The chocolate thus obtained is as popular as chocolate that is solid and brittle like chocolate bars. [0003] In addition, the taste of chocolate can also be changed by baking the chocolate. Furthermore, it is also known that the heat resistance of baked chocolate improves (for example, JP-A-52-148662). By roasting, typically baked chocolate is obtained that has a firm surface and a relatively soft center. Various efforts have been made to develop baked chocolate that...

Claims

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Application Information

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IPC IPC(8): A23G1/00A23G1/30
CPCA23G1/00A23G1/30
Inventor 大西清美村山典子畑中稚子上原秀隆
Owner THE NISSHIN OILLIO GRP LTD
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