JP2015029482A - Snack confectionery and manufacturing method of snack confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate-internalizing snack confectionery having a homogeneous shape by abating an excessive load so as to inhibit the twisting of a snack confectionery dough and by ameliorating closures of both terminal apertures of the snack confectionery.SOLUTION: The provided manufacturing method of a chocolate-internalizing snack confectionery includes a cutting step of using a cutter, wherein: right and left blades thereof are continuously arranged so as to alternate as proximal members; the cutter shape is the shape of Σ (interior angle=70°); and roundness is conferred onto each cutter blade per se.

Description

  The present invention relates to a method for producing a snack confectionery including a center such as an oil-based molded confectionery, and particularly to a method for producing a snack confectionery having a uniform shape.

  Conventionally, as a method of manufacturing a confectionery such as a snack confectionery containing a center, (1) a candy dough serving as an outer layer is poured into the outer dough supply unit using a wrapping machine, and a cylindrical shape formed continuously. A method of enclosing a solid center with a confectionery dough by squeezing the dough with a shutter and supplying the solid material at the center to the top and then squeezing the upper part again with the shutter. (2) Sheet dough rolled to an arbitrary thickness Place the center solid on top, and then cover with another sheet dough that has been adjusted and rolled in the same way, cut the dough with a cutter so as to enclose the solid from above, and simultaneously press the top and bottom, baked confectionery A method of enclosing a solid center with dough (see, for example, Patent Document 1), (3) Filling the concave portions of both molds of a pre-heated baked mold with sponge confectionery dough, and combining both molds (2) A method in which both molds are heated and the sponge dough is semi-baked, and then cake crumb or solid oleaginous confectionery is placed on at least one mold of the semi-baked sponge dough, and both molds are combined and fired (for example, And Patent Document 2) are known.

Japanese Examined Patent Publication No. 2-62216 JP-A-61-149048

  In the method for producing a confectionery such as a snack confectionery containing the center, the method (2) is advantageous in terms of production efficiency in that individual pre-baked products can be obtained at once by cutting the sheet dough with a cutter. However, in the method (2), the area of the dough which becomes unnecessary after cutting the dough with a cutter is very large, and it is necessary to reuse a large amount of return dough again. It could only be used for dough with a hard texture that lacks a feeling. In addition, until now, when manufacturing puff confectionery filled with a center material using an extruder, such as injecting greasy shaped confectionery such as chocolate at the time of puff molding (discharge), in the cutting step, The cylindrical center-filled puff could not be continuously cut while maintaining a high content of oily molded confectionery with a short cut pitch and maintaining the shape of the bowl after cutting. .

  The present invention solves these drawbacks, and provides a production method capable of stably producing a large amount of snack confectionery in which a center of oily confectionery confectionery such as chocolate is encapsulated in puff dough, for example. Objective.

  This invention is made | formed in order to solve the said subject, It consists of the following processes, It is the manufacturing method of the snack confectionery which included the center of the chocolate characterized by the above-mentioned.

It is the schematic which shows the structure of the conventional cutter. It is the schematic which shows the structure which improved the conventional cutter. It is the schematic which shows the structure which improved the conventional cutter. It is the schematic which shows the structure of the cutter which concerns on this invention. It is the schematic which shows arrangement | positioning of the holder which concerns on this invention. It is the schematic which shows the manufacture flow of the chocolate inclusion snack confectionery of this invention.

According to the present invention, a chocolate-enclosed snack confectionery having a chocolate content of 40 to 65% is provided.
Furthermore, according to the present invention, there is provided a method for producing a chocolate-enclosed snack confection, wherein the production method continuously arranges the overlapping of the cutters so that the right and left blades are alternately in front, There is provided a method characterized by having a cutting step using a cutter having a shape of Σ shape (inner angle is 70 °) and rounded cutter blade itself.
Furthermore, according to the present invention, the overlapping of the cutters is continuously arranged so that the right and left blades are alternately facing forward, and the cutter has a Σ shape (inner angle is 70 °). There is provided a chocolate-enclosed snack confectionery produced by a method comprising a cutting step using a cutter having a shape in which the blade itself is rounded.

  Specifically, according to the present invention, a cylindrical chocolate-containing puff with a cut pitch of 25.4 mm can be manufactured satisfactorily.

  Conventionally, as shown in FIG. 1, with a cut pitch as short as about 25.4 mm, when a chocolate-containing puff is cut, it is twisted and crushed by an external force, ensuring a cylindrical shape and enclosing a sufficient amount of chocolate. It was impossible. That is, the dough was twisted, elongated, and could not be formed into a desired basket-shaped chocolate puff. In addition, the mouths at both ends of the puff were closed and the shape was disordered.

Thus, as a result of intensive studies by the present inventors, a novel production method has been found. In the new manufacturing method, twisting and crushing due to external force can be reduced as much as possible, while ensuring a sufficient cylindrical shape, chocolate content is 40 to 65% in the state of chocolate puff before syrup hanging, It became possible to produce a good puff with chocolate. In addition, when a chocolate content rate is 40 to 65%, the chocolate puff with very high palatability can be manufactured. If the chocolate content is less than 40%, the taste of the chocolate is weak and lacks in palatability, and if the chocolate content exceeds 65%, the moldability is hindered, such as poor closing of the puff.
That is, as shown in FIG. 2, the cutters that cut the chocolate-filled puffs are stacked so that “the right blade is in front” and “the left blade is in front” appear alternately, and the cutters are stored. By increasing the outer diameter of the puff insertion portion of the holder being 32 mm and preventing the puff containing chocolate from hitting the periphery of the holder, it was possible to reduce the collapse of the cylindrical shape due to twisting or crushing.
That is, by reducing the thickness of the blade, alternating the direction of the blade, placing the blade halfway, placing it for a certain period of time, and then completely pushing it out, the load shown in FIG. In addition, it was possible to suppress twisting of the puff fabric and to improve the closing of the mouths at both ends of the puff.

When the puff dough containing chocolate was cut using the cutter having the configuration shown in FIG. 2, both the puff ends at the internal pressure from the chocolate pump for inserting chocolate and the steam pressure in the hollow puff as shown in FIG. His mouth was hard to close and showed a tendency to escape.
Therefore, as a result of further studies by the present inventors, it became possible to form a desired uniform basket-shaped puff containing chocolate by using the cutter having the configuration shown in FIG.
That is, it was improved so that the tip of the blade was rounded and not cut off until the mouths at both ends of the puff were closed. Specifically, the shape of the cutter is changed from a semi-arc shape to a Σ shape (inner angle is 70 °), and the cutter blade itself is rounded to maintain a cylindrical shape while improving the closing of the mouth. .

  Furthermore, as shown in FIG. 5, by adjusting the width of the rail to which the holder that holds the cutter is connected, and by gradually engaging the blade so that it can be cut, it contains a cylindrical chocolate with a good mouth closure The puff is now manufacturable.

  Furthermore, as shown in Fig. 5, by incorporating a spacer between the holders holding the cutter, the chain to which the holders are connected is prevented from lifting, and a product with a stable shape with little shift in the cut pitch is produced. It has become possible.

  Table 1 below shows the improvements from the conventional production method to the new production method of the present invention for producing chocolate-filled puffed snacks.

(Manufacture of chocolate-containing puffs)
According to the manufacturing flow shown in FIG. 6, the chocolate inclusion puff was manufactured using the cutter shown in FIG.
Mix and agitate a raw material consisting of 50% by weight of corn grits, 35% by weight of rye flour, 13% by weight of whole grain flour, 2% by weight of water (16% of the total water content considering moisture derived from flour) I got the dough.

  On the other hand, the chocolate component manufactured by mixing and stirring the raw material shown in the following Table 2 in another tank in advance was obtained and filled.

At the same time as the puff was discharged by the extruder, the chocolate was filled inside by the chocolate pump into the puff dough, and this chocolate containing puff dough was made into a rope shape.
This rope-shaped chocolate inclusion puff material was cut with a cutter shown in FIG. 4 to obtain individual basket-shaped chocolate inclusion puffs.
This basket-shaped chocolate inclusion puff was put into a tumbler (cylindrical device), the chocolate inclusion puffs were rubbed together in this tumbler, and the surface was scratched so that the syrup could be easily immersed in the next step.
Furthermore, the syrup raw material which mixed the syrup raw material shown in the following Table 3, and boiled until the sugar content (Bx value) became 80 was put into the syrup boiling pot. The chocolate-encapsulated puff with scratches on the surface and the boiled syrup raw material were placed in a syrup immersing pot, immersed for 2 minutes under normal pressure to entangle the syrup on the puff surface, and dried in an oven at 120 ° C. for 30 minutes. The obtained chocolate-encapsulated puff snack was selected to obtain a chocolate-enclosed snack that was the final product.

  The resulting snack confectionery had product specifications shown in Table 4 below.

  Thus, a product obtained by sugar-coating a puff containing a fragrant chocolate composed of about 40% puff and about 60% chocolate with butter-flavored syrup was obtained. The obtained product had a rich taste and a crispy texture not found in conventional puff products. Moreover, since the peculiar cutter shown in FIG. 4 was used, the obtained puff product had a bowl shape with a uniform shape.

Claims (3)

  Chocolate-enclosed snacks having a chocolate content of 40 to 65%.   It is a manufacturing method of the chocolate inclusion snack confectionery of Claim 1, Comprising: This manufacturing method arrange | positions the overlap of a cutter continuously so that the right and left blades may become this side alternately, and the shape of a cutter is (SIGMA). A cutting method using a cutter having a shape (inner angle is 70 °) and having a cutter blade with a rounded shape.   A chocolate-enclosed snack confectionery produced by the method according to claim 2.