Summary of the การประดิษฐ์
20 Problems to be Solved by the การประดิษฐ์
[0009]
As described above, almost อาหาร คล้าย ช็อคโกแลต for
baking contains water. Thus, there are problems that
production process is complicated due to a highly-viscous
25 physical property, and that taste deterioration and toasted
flavor are occurred by heating, due to a necessity of large energy for evaporating water in the dough when aqueous
phase increases. In addition, there is a problem that
workability in transportation and at delivery place
5 deteriorates because the shelf life is less than the
chocolate which does not contain water and it is necessary to distribute or store at low temperature.
[0010]
The conventional อาหาร คล้าย ช็อคโกแลต ที่ผ่านการอบ is
10 generally black type chocolate, which contains cacao mass,
and has poor compositional versatility. Thus, there is
little white type (also called as white or colored type)
อาหาร คล้าย ช็อคโกแลต, which does not contain cacao mass, for
baking. Also, there is a problem that the เนื้อสัมผัส of white
15 type อาหาร คล้าย ช็อคโกแลต becomes hard like a caramel candy
after baking. Creation of novel white type baked
อาหาร คล้าย ช็อคโกแลต is desired in order to increase the
variation of the white or colored type product, which does not contain cacao mass.
20 [0011]
Accordingly, one of objects of the การประดิษฐ์นี้
is to provide a process for producing a อาหาร คล้าย ช็อคโกแลต for baking, which is easier than the conventional method
for producing a อาหาร คล้าย ช็อคโกแลต ที่ผ่านการอบ, where water
content of the อาหาร คล้าย ช็อคโกแลต is minimized, and where
the process is available for the white type chocolate-like food, and to provide the baked chocolate-like product
having novel เนื้อสัมผัส.
5 Means for Solving the Problems
[0012]
The present inventors have intensively studied to
solve the above problems. It is thought that the baked
อาหาร คล้าย ช็อคโกแลต product which contains water obtains a
heat resistance by making a framework of sugar reaching all
parts of the chocolate via small amount of water during the baking step. In this case, strong heat resistance from the contained water and sugar is obtained, but the เนื้อสัมผัส
becomes hard. The inventors found that novel chocolate-
15 like food for baking, which contains less than 3% of water
before baking like a conventional อาหาร คล้าย ช็อคโกแลต, can
be obtained by adjusting SFC of fat to be used for the
อาหาร คล้าย ช็อคโกแลต to 5 to 40% at 20° C, and 15 to 60% at
10° C, and by adding 0.2 to 0.8 wt% of สารก่ออิมัลชัน having HLB
of 9 or more, 7 wt% or more of non-fat milk solids, and 1
wt% or more of dietary fiber. The above problems have been
solved by such findings. [0013]
That is, the การประดิษฐ์นี้ is: