JP2013110992A - Food product like chocolate macaroon and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product like chocolate macaroon having an appearance and texture like those of a macaroon and a rich chocolate flavor like original chocolate flavor, without requiring skills, and to provide a method of manufacturing the same.SOLUTION: A specific amount of aqueous solvent is added to and mixed with chocolate containing cacao mass and subjected to conching. An oil phase is separated to obtain an aqueous phase. After the aqueous phase obtained is squeezed in an appropriate amount or placed and frozen, it is either dried under reduced pressure or dried after being foamed to obtain the food product like chocolate macaroon.

Description

  The present invention relates to a macaroon-like food having a rich chocolate flavor and a method for producing the same.

  Macaroon is a kind of meringue confectionery, and it is a high-quality baked confectionery with a unique crispy soft texture and good meltability due to the meringue-derived foam remaining moderately after baking. Its production method is to spread the dough prepared by mixing the seed powder such as almond poodle and meringue that has been foamed by adding sugar appropriately to egg white for sweetening, It is molded into a heart shape or squeezed into a cooking sheet or the like by using a squeeze bag and fired.

  Macaroon is very simple, but it is said to be a baked confectionery that requires skill because it is very difficult to control the amount of raw materials, mix and adjust, baking time, baking temperature, etc.

  Many macaroons are colored and flavored with pigments and fragrances in order to display their appearance and flavor. Among such macaroons, there are chocolate-flavored macaroons, but the cocoa powder is mainly used for coloring and flavoring, and the appearance is chocolate-colored, but the flavor is cocoa-flavored. Cocoa powder is made by squeezing cacao mass to remove a part of cocoa butter, so that it can be processed with an alkaline solution in order to obtain a desirable color tone. As a result, the flavor derived from chocolate-like richness and fat-soluble aroma components is reduced. Therefore, its flavor is generally made from cacao mass, mixed with cocoa butter, sugar, milk ingredients, etc., finely refined in a refiner, kneaded well in the refining process, and aroma and flavor ripening chocolate dough Is heterogeneous. On the other hand, when chocolate is blended for coloring and flavoring, there is a problem that the crispy texture and melting of the macaron are lost due to the fat and oil content of the chocolate. Accordingly, there has been a demand for a macaroon having a rich chocolate flavor that approximates the original chocolate flavor and a crispy texture unique to macaroons.

Regarding the point that requires skill in the above-mentioned macaroon production, it requires skillful technique to produce macaroons having a porous part called pie on the side surface by blending cyclodextrin and thickening polysaccharide as in Patent Document 1. A manufacturing method that makes it possible is disclosed.

  Although the production method according to Patent Document 1 has an advantage that enables the production of macaroons with excellent appearance without requiring skill, the texture is light and crispy unique to macaroons by blending cyclodextrins and thickening polysaccharides. However, there was a problem that the texture was slightly heavy and the melting of the mouth was also reduced.

JP 2011-55771 A

  The object of the present invention relates to the provision of a macaroon-like food having a macaroon-like appearance and texture and having a rich chocolate flavor that approximates the original chocolate flavor without requiring skill, and a method for producing the same.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors added a specific amount of an aqueous solvent to chocolate or chocolate-like food, and after mixing, the oil phase was separated to obtain an aqueous phase. By drying the aqueous phase after freezing after drying or after foaming, a macaroon-like food having a macaroon-like appearance and texture and having a rich chocolate flavor similar to the original chocolate flavor can be obtained. The headline and the present invention were completed.

  That is, in the first aspect of the present invention, a chocolate subjected to conching treatment containing 5% by weight or more of cocoa mass is melted, and an aqueous solvent of 10% to 40% by weight of the total amount of chocolate and an aqueous solvent is added to the melted chocolate. -It is a chocolate macaroon-like food obtained by drying an oily phase after mixing and then drying under reduced pressure after freezing or foaming. The second is the chocolate macaroon-like food as described in the first item, wherein the chocolate is subjected to a conching treatment at 45 to 95 ° C. for 1 hour or more. 3rd is the chocolate macaroon-like food of 1st or 2nd whose cocoa mass content in chocolate is 10 weight% or more. 4th is the chocolate macaroon-like food of any one of 1st-3rd whose fats and oils of the water phase of 1st are 25 weight% or less. 5th is the manufacturing method of the chocolate macaroon-like food of any one of 1st-4th.

  The present invention adds a specific amount of an aqueous solvent to chocolate or chocolate-like food, and after mixing, separates the oil phase to obtain an aqueous phase, and after squeezing or placing the obtained aqueous phase, decompressing after freezing A macaroon-like food having a macaroon-like appearance and texture and having a rich chocolate flavor similar to the original chocolate flavor by drying after drying or foaming and a method for producing the same. According to the present invention, a macaroon-like food having a macaroon-like appearance and texture and having a rich chocolate flavor that approximates the original chocolate flavor can be easily obtained without requiring skill.

  Hereinafter, the present invention will be described in detail.

  The chocolate in the present invention is one in which fats and oils form a continuous phase, and examples thereof include chocolate, chocolate-like foods, and glazes, and chocolate is “a fair competition agreement regarding the display of chocolates” (March 29, 1971). "Chocolate dough" and "quasi-chocolate dough" by Japan Fair Trade Commission Notification No. 16), including cocoa mass, cocoa butter, cocoa powder and saccharides prepared from cocoa beans, and other if necessary Edible fats and oils, dairy products, fragrances, etc. are added, and it goes through the normal chocolate manufacturing process.

Chocolate-like food is other fats and oils (CBE called 1,3-saturated, 2-saturated triglyceride instead of part or all of cocoa butter for the purpose of improving physical properties and saving manufacturing costs. A variety of high- and low-melting oils and fats that are rich in type oils and fats, and lauric or high elaidic acid type hard butter called CBR, and for confectionery, bakery and frozen confectionery coatings Or liquid oil).

The fats and oils in chocolate in the present invention mean all fats and oils that are additionally blended with fats and oils derived from blended raw materials such as cacao mass, cocoa powder, and milk powder. The types of fats and oils to be added are not particularly limited, but so-called hard butters are suitable, and no tempering type fats and oils such as trans-type hard butter and lauric hard butter containing elaidic acid, cocoa butter, and cocoa Tempering type fats and oils such as avatar substitute fat can be used. In addition, processed oils and fats that have been cured, fractionated, transesterified, etc. can be used. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, Examples thereof include vegetable oils and fats such as coconut oil and palm kernel oil, and processed oils and fats that have been cured, fractionated, transesterified, and the like.

The chocolate of the present invention is subjected to a conching process. Conching is a step in the process of creating the above-mentioned chocolate. For the purpose of changing the chocolate flavor and lowering the chocolate dough viscosity, cacao solids, milk solids, sugars, other solids, oil-soluble emulsifiers and fats and oils are mixed. It is a step of heating and stirring a dough base having a content of 20 to 35% by weight for a predetermined time after rolling or without rolling. Generally, at the end of the conching step, fats and oils, oil-soluble emulsifiers and fragrances are further added and mixed to complete a predetermined chocolate. The chocolate after conching of the present invention means a melted chocolate prepared through such a conching step, and a paste, block, chip, or plate chocolate obtained by cooling and molding the chocolate.

The cocoa mass used in the present invention is obtained by grinding cocoa nibs (endosperm portion) obtained by roasting and molting cocoa beans, and generally means cocoa liquor.

The cocoa mass content in the chocolate used in the present invention is preferably 5% by weight or more, more preferably 10% by weight or more, and most preferably 20% by weight or more. If the cacao mass content is less than the lower limit, the chocolate flavor of the aqueous phase obtained by separation becomes dilute, which is not preferable.

As the conching conditions for chocolate used in the present invention, the temperature is preferably 45 to 95 ° C., more preferably 50 to 80 ° C., and the time is preferably 0.5 hours or more, more preferably 1 hour or more, Most preferred is a conching treatment of 2 hours or more. If the conching temperature is less than 45 ° C or the conching time is less than 0.5 hours, the chocolate flavor of the aqueous phase obtained by separation is thin, or the natural chocolate flavor is lacking in richness. Since it is not, it is not preferable. When the conching temperature exceeds 95 ° C., a burning odor is produced, and the chocolate flavor is lowered by the scattering of aroma components, which is not preferable.

The aqueous solvent in the present invention is not particularly limited as long as it is a food or beverage in which the aqueous phase or alcohol phase forms a continuous layer. For example, water, milk, low-fat milk, soft drinks, alcohols, Examples include fruit juice drinks. The water content of the aqueous solvent is not particularly limited, but is 80% by weight or more, preferably 90% by weight or more.

The usage-amount of the aqueous solvent in this invention is 10-40 weight% with respect to chocolate and an aqueous solvent total amount, Preferably it is 10-30 weight%. If it is less than the lower limit, the oil and fat content of the aqueous phase obtained by separation is high, and it becomes hard, which is not preferable. If the upper limit is exceeded, the chocolate flavor of the aqueous phase obtained by separation becomes poor, and the capacity after drying under reduced pressure or foaming after freezing decreases and the crispy macaroon peculiar texture cannot be obtained. It is not preferable.

Drying under reduced pressure after freezing in the present invention means drying under reduced pressure after freezing, and the aqueous phase containing sugar by freezing at −5 to −50 ° C., preferably −10 to −40 ° C. The water becomes frozen. By reducing the pressure with a freeze-drying apparatus or the like, the foamed state is generated by the vaporized water vapor, and further, it is dried as it is by maintaining the reduced pressure environment, whereby a preferable macaroon-like dried product can be obtained.

Moreover, drying after foaming of this invention is drying after foaming the obtained water phase part, A macaroon-like foodstuff can be obtained similarly to the above. Foaming can be performed by embracing air with a whipper or the like, or adding a foaming agent such as baking powder and heating. At that time, it is effective to add a foaming substance such as an emulsifier, a polysaccharide, and egg white. A macaroon-like dried product can be obtained by molding before foaming or after foaming and drying in an oven or the like.

The degree of foaming by the method of drying under reduced pressure after freezing or drying after foaming is preferably 0.5 to 8 times the volume before drying under reduced pressure after foaming or foaming, and more preferably 3 to 6 times.

The chocolate macaroon-like food of the present invention can be produced, for example, by the following procedure.
1) A melted conching chocolate or a chocolate formed and solidified is heated at 40 to 80 ° C. to melt.
2) Add and mix an aqueous solvent such as water to the melted chocolate.
As the aqueous solvent to be added, a hot aqueous solvent or a hot aqueous solvent can be used as necessary, but it is preferably 20 to 80 ° C. in a range where the fats and oils in the dough do not solidify.
3) The mixture is centrifuged to separate the upper oil phase to obtain the lower aqueous phase.
4) Stir and mix the solid phase and liquid phase of the resulting aqueous phase to make a paste, then use a squeeze or spoon, etc., using a squeeze bag, etc. Place. In addition, in order to make a water phase part into paste form, you may add and mix a small amount of aqueous solvent if necessary.
5) The above-described squeezed or placed aqueous phase portion is frozen in a −10 to −40 ° C. freezer and then dried under reduced pressure to obtain a chocolate macaroon-like food. The present invention is a chocolate macaron-like food produced by the above procedure and a method for producing the same.

The oil and fat content in the aqueous phase used in the present invention is 30% by weight or less, preferably 25% by weight or less, and most preferably 10% by weight or less. If the oil and fat content exceeds 30% by weight, the oily texture is increased due to the height of the oil and fat content, which is not preferable.

There are no particular restrictions on the conditions for vacuum drying after freezing according to the present invention, but after starting the vacuum at a temperature at which the frozen state can be maintained, preferably -5 to -50 ° C, drying is performed while maintaining 100 Pa to 2 Pa. Freeze-drying conditions can be used.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis.
In addition, in the flavor evaluation in each example, the evaluation sample adjusted to the product temperature of 20 ° C. was sensory-evaluated by 10 panelists based on the following criteria, and the average value was used as the evaluation result.
(Evaluation criteria)
4 points: Rich chocolate flavor 3 points: Good chocolate flavor 2 points: Weak chocolate flavor 1 point: Poor chocolate flavor

Example 1
44.5 parts of cacao mass, 39.6 parts of sugar, and 0.2 part of lecithin were mixed, and the mixture was atomized to an average particle size of 25 microns with a roll and then conched at 60 ° C. for 5 hours. Thereafter, 0.2 part of lecithin and 15.5 parts of cocoa butter were added and mixed, and further mixed at 60 ° C. for 1 hour to obtain a chocolate having an oil content of 40%. To 88 parts of the obtained chocolate, 12 parts of water was added, mixed for 10 minutes, and then centrifuged at 3500 rpm for 20 minutes. The yield of the upper oil phase was 10.6 parts, and 89.4 parts of a 28% oily chocolate aqueous phase part was obtained as the aqueous phase part. 10 parts of water was added to 90 parts of the obtained aqueous phase and mixed to form a paste, then put into a squeeze bag, squeezed about 3 g each into an aluminum cup with a diameter of 30 mm, and frozen overnight in a −20 ° C. freezer. The water phase part filled in the frozen aluminum cup was started to be depressurized at −35 ° C. and dried under reduced pressure at 50 Pa for 16 hours to obtain a chocolate macaron-like food A. The obtained chocolate macaron-like food A expanded to a volume of about 4 times, the inner phase had macaroon-like bubbles, and had a rich chocolate flavor and a light crispy texture.

Example 2
11.2 parts of cacao mass, 41 parts of sugar, 15 parts of cocoa butter and 0.3 part of lecithin were mixed, and the mixture was atomized to an average particle size of 25 microns with a roll and then conched at 60 ° C. for 5 hours. Thereafter, 0.2 part of lecithin and 10 parts of cocoa butter were added and mixed, and further mixed at 60 ° C. for 1 hour to obtain a chocolate having an oil content of 36.9%. To 75 parts of the obtained chocolate, 25 parts of water was added, mixed for 10 minutes, and then centrifuged at 7000 rpm for 20 minutes. The yield of the upper oil phase was 16.6 parts, and as the water phase side, 83.4 parts of an oil content of 13.3% oil was obtained. The obtained aqueous phase was stirred and mixed to make a paste, and then put into a squeeze bag, squeezed by about 3 g in an aluminum cup having a diameter of 30 mm, and frozen overnight in a −20 ° C. freezer. The water phase part filled in the frozen aluminum cup was started to be depressurized at −35 ° C. and dried under reduced pressure at 50 Pa for 16 hours to obtain a chocolate macaroon-like food B. The obtained chocolate macaron-like food B expanded to about 5 times the volume, the inner phase had macaroon-like bubbles, and had a rich chocolate flavor and a light crispy texture.

Comparative Example 1
After mixing 11.2 parts of cacao mass, 41 parts of sugar, 15 parts of cocoa butter and 0.3 part of lecithin and atomizing to an average particle size of 25 microns with a roll, 0.2 parts of lecithin and cocoa butter without conching. 10 parts were added and mixed to obtain a chocolate with an oil content of 36.9%. To 75 parts of the obtained chocolate, 25 parts of water was added, mixed for 10 minutes, and then centrifuged at 7000 rpm for 20 minutes. The yield of the upper oil phase was 16.8 parts, and as the water phase side, 83.2 parts of an oil content of 13.1% oil was obtained. The obtained aqueous phase was stirred and mixed to make a paste, and then put into a squeeze bag, squeezed by about 3 g in an aluminum cup having a diameter of 30 mm, and frozen overnight in a −20 ° C. freezer. The water phase part filled in the frozen aluminum cup was started to be depressurized at −35 ° C., and dried under reduced pressure at 50 Pa for 16 hours to obtain a chocolate macaron-like food C. The obtained chocolate macaron-like food C expanded to about 5 times the volume, and the inner phase had macaroon-like bubbles and had a light crispy texture, but the cocoa butter flavor was strong and slightly chocolate flavored. It was weak.

Reference example 1
150 parts of egg white was put into a bowl and foamed with a hand mixer, and after adding 120 parts of granulated sugar, it was added and mixed little by little. A mixture of 145 parts almond poodle, 215 parts powdered sugar and 15 parts cocoa powder and sifted was added to the prepared meringue little by little and mixed with a rubber spatula until no powder was visible. Furthermore, using a card, it was mixed well as it was crushed to obtain a chocolate macaroon dough. Straw half paper was drawn on the top plate, and the prepared macaroon dough was put into a squeeze bag with a round mouthpiece and squeezed into a ball shape of 20 to 30 mm. Then, after leaving to stand for about 15 minutes and drying, it was baked in an oven at 140 ° C. for 10 minutes. After baking, after taking rough heat, it peeled off from paper and obtained chocolate macaron D. The obtained chocolate macaron D had a light and crisp texture, but had a cocoa flavor and a poor chocolate flavor.

Table 1 shows the evaluation results of Examples 1-2, Comparative Example 1, and Reference Example 1.

[Table 1]

The present invention relates to a macaroon-like food having a macaroon-like appearance and texture and having a rich chocolate flavor that approximates the original chocolate flavor without requiring skill, and a method for producing the same.

Claims (5)

Melting the conching-treated chocolate containing 5% by weight or more of cacao mass, adding 10% to 40% by weight of the total amount of chocolate and aqueous solvent to the melted chocolate, and separating the oil phase after mixing. A chocolate macaroon-like food obtained by drying the obtained aqueous phase under reduced pressure after freezing or drying after foaming. The chocolate macaroon-like food according to claim 1, wherein the chocolate has been subjected to a conching treatment at 45 to 95 ° C for 1 hour or more. The chocolate macaroon-like food according to claim 1 or 2, wherein the cocoa mass content in the chocolate is 10% by weight or more. The chocolate macaroon-like food according to any one of claims 1 to 3, wherein the fat and oil content of the aqueous phase according to claim 1 is 25% by weight or less. The manufacturing method of the chocolate macaron-like foodstuff of any one of Claims 1-4.