JP2001161273A - Oily confectionery having pattern and method for producing the same confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain watermarked oily confectionery having novel design and provide a method for producing the same confectionery. SOLUTION: First confectionery dough 11 containing >=20 wt.% oil and fat is packed into a mold 20 and a pushing mold 30 having protruded surface 32 partially close to the inner wall of the mold 20 is inserted into the mold 20 and the mold 20 is cooled and the first confectionery dough 11 is made to flow and solidified along the inner wall of the mold 20. Then, the pushing mold 30 is pulled out and a second confectionery dough 12 different in color tone from the first confectionery dough 11 is packed onto the first confectionery dough 11 solidified in the mold 20. As necessary, the first confectionery dough 11 is injected onto the second confectionery dough 12 again to completely cover the second confectionery dough 12 and the solidified confectionery dough is taken out from the mold 20 to provide the objective oily confectionery in which the second confectionery dough 12 in the interior looks like partially transparent through a thin part of wall thickness of the first confectionery dough 11.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-based confectionery having a watermark pattern obtained by joining a plurality of confectionery doughs having different color tones, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as a method of forming a pattern on an oily confectionery, particularly chocolate, a method of simultaneously injecting two or more colors of chocolate dough into a mold to form a marble pattern or the like (Japanese Patent Application Laid-Open No. 9-23818, Japanese Patent Application Laid-Open No. -23430
No. 3), a method of forming a three-dimensional pattern by forming irregularities on the inner surface of a mold, a method of applying ink or the like to a mold, and then transferring it to chocolate, a decompression molding method, and the like.

There is also known a chocolate in which a solid such as nuts is covered with a thin chocolate layer so that the inner solid can be seen through the outer chocolate layer (see JP-A-6-1537995).

[0004]

However, in the method of simultaneously injecting chocolate dough of two or more colors into a mold, it takes time and effort to apply a pattern, a special device is required, and a marble pattern or the like is always constant. And the pattern is not stable.

In the method of forming a pattern by forming irregularities on the inner surface of the mold, a certain pattern can be formed on the chocolate surface as a three-dimensional pattern, but a flat pattern cannot be formed.

Further, the method of transferring ink to chocolate after applying ink to the mold can transfer the pattern not only to a flat chocolate surface but also to a three-dimensional surface to some extent. A step of applying ink is required, which takes time.

Furthermore, in the decompression molding method, chocolates having different color tones are merely applied to the chocolate surface in a streak shape, and it is difficult to form a uniform pattern.

On the other hand, the chocolate disclosed in Japanese Patent Application Laid-Open No. 6-1537995, in which one side of the solid inside can be seen through, the solid included in the chocolate can be seen through from the outside. As a result, a special low-viscosity chocolate had to be used, and the contents were merely made visible so that no pattern was formed on the chocolate surface.

The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide an oily confectionery having a novel design with a watermark pattern and a method for producing the same.

[0010]

In order to achieve the above object, the patterned oily confectionery according to the present invention has a first confectionery dough containing 20% by mass or more of fat and oil, and a color tone of the first confectionery dough. Different second confectionery dough is joined,
The first confectionery dough has a partially different thickness, and the degree of seeing through the second confectionery dough partially differs when viewed from the outside of the first confectionery dough. It is characterized in that a shape pattern is formed.

According to the oil-based confectionery of the present invention, the first confectionery dough has a partially different thickness, so that the first confectionery dough has a different thickness.
When viewed from the outside of the confectionery dough, the second confectionery dough inside the first confectionery dough can be seen through well where the first confectionery dough is thin, and the second confectionery dough inside the first confectionery dough can be seen thickly Since the dough becomes difficult to see, it is possible to provide an oil-based confectionery of a novel design in which the second confectionery dough is partially transparent. Also, since the pattern can be formed by partially changing the thickness of the first confectionery dough,
For example, by a method such as molding using a pressing mold,
It can be manufactured stably with high productivity.

In the oil-based confectionery of the present invention, the thickness of the thin portion of the first confectionery dough is preferably 0.05 to 2 mm, more preferably 0.1 to 0.5 mm. Further, it is preferable that a difference in thickness between the thin portion and the thick portion of the first confectionery material is 0.05 mm or more. The thickness of the thin part of the first confectionery material is 0.05 mm
If it is thinner, it becomes difficult to form the first confectionery dough, and 2
If it is thicker than 2 mm, the second confectionery dough is difficult to see through. If the thickness difference between the thin portion and the thick portion of the first confectionery material is less than 0.05 mm, the degree of see-through of the second confectionery material will be approximated, and the pattern will not be clear.

It is preferable that the first confectionery dough has a shell shape and the second confectionery dough is filled inside the first confectionery dough having a shell shape. According to this, the second confectionery dough is wrapped in the first confectionery dough, and can be seen through the first confectionery dough.
An oily confection having a novel pattern can be provided.

Further, the first confectionery dough and the second confectionery dough
It is preferable that one of the confectionery doughs is made of white chocolate and the other is made of milk chocolate or bitter chocolate. According to this, an oil-based confectionery with a clear watermark pattern can be provided by combining two confectionery doughs having greatly different lightness.

Further, one of the first confectionery dough and the second confectionery dough may be made of milk chocolate, and the other may be made of bitter chocolate. According to this, since it is made of a combination of chocolates having similar color tones, a design-harmonic pattern is formed.

Furthermore, it is preferable that the second confectionery dough is one selected from chocolate, cream and frozen dessert. According to this, by selecting the second confectionery dough, it is possible to provide oily confectionery having various textures and flavors.

In the patterned oily confectionery according to the present invention, the portion where the second confectionery material can be seen through is preferably a flat surface. That is, it is preferable that the first confectionery dough has a flat surface and the second confectionery dough is partially transparent on the flat surface because the design is more novel.

Next, the method for producing a patterned oily confectionery according to the present invention comprises the steps of: filling a mold with a first confectionery dough containing 20% by mass or more of fats and oils, and partially approaching the inner wall of the mold. A step of allowing the first confectionery dough to flow and solidify along the inner wall of the mold by inserting a mold having a protruding surface into the mold and cooling the mold, extracting the mold and extracting the mold in the mold. Filling the solidified first confectionery dough with a second confectionery dough different in color from the first confectionery dough, and removing the confectionery dough thus joined from the mold. Features.

In the method for producing an oily confection of the present invention,
It is preferable that the step between the projecting surface of the press die and the peripheral surface is preferably 0.05 mm or more, more preferably 0.2 mm or more. Since the difference between the thin portion and the thick portion of the first confectionery dough becomes 0.05 mm or more by setting the step between the projecting surface of the press die and the surrounding surface to be 0.05 mm or more, the second confectionery The pattern can be clearly formed by clearly changing the degree of see-through of the fabric.

Further, the pressing die is so adjusted that the distance between the projecting surface of the pressing die and the inner wall of the mold is preferably in the range of 0.05 to 2 mm, more preferably 0.1 to 0.5 mm. Preferably, it is inserted into the mold. Also, the distance between the projecting surface of the pressing die and the inner wall of the mold is 0.0
Since the thin portion of the first confectionery dough has a thickness of 0.05 to 2 mm by inserting the pressing mold so as to be in the range of 5 to 2 mm, the second portion while maintaining the strength of the thin portion to some extent. The confectionery dough can be made sufficiently transparent.

Further, it is preferable that the pressing die is cooled to a range of -10 ° C. to + 10 ° C. If the temperature of the mold is lower than −10 ° C., dew easily forms on the mold,
Production may be hindered. On the other hand, when the temperature of the pressing mold is higher than + 10 ° C., it takes time to solidify the first confectionery dough, and the workability is reduced.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as the first confectionery dough, one containing 20% by mass or more of oil and fat, preferably 20% by mass to 70% by mass is used. Examples of such confectionery dough include chocolate, cream,
Although caramel is mentioned, chocolate is particularly preferable.

As the chocolate raw material, those generally used in the past can be appropriately selected and used, for example, cacao mass, cacao butter, other vegetable oils and fats, powdered sugar, whole milk powder, emulsifier Are used.
In addition, any type of chocolate such as bitter chocolate, milk chocolate, white chocolate and the like may be used, and not limited to pure chocolate and pure milk chocolate specified in the rules, but may be quasi-chocolate and the like.

As the second confectionery dough, in addition to the same confectionery dough as the first confectionery dough, that is, chocolate, caramel, cream, candy and the like, and ice cream, ice milk, lacto ice, sherbet and the like can also be used. it can. However, it is necessary that the second confectionery material has a different color tone from the first confectionery material. In this case, it is particularly preferable that the brightness differs greatly. For example, a combination in which one of the first confectionery dough and the second confectionery dough is white chocolate and the other is milk chocolate or bitter chocolate is preferably employed.

The first confectionery dough and the second confectionery dough may be made of colored chocolate, cream or the like. At this time, a coloring agent that is generally used may be used for coloring, or a confectionery material that is colored by the color tone of the natural material by using a natural material may be used. Examples of natural materials include blueberry, cranberry, strawberry, matcha, and the like, but are not particularly limited thereto.

According to the present invention, the thickness of the first confectionery dough is partially changed so that the second confectionery dough bonded to the inside of the first confectionery dough can be partially seen through. It has special features. That is, through the first confectionery dough, a portion where the inner second confectionery dough can be seen well,
The appearance pattern is formed with the part that cannot be seen through much.

In the present invention, the first confectionery dough is preferably in the form of a shell, and the second confectionery dough is preferably filled therein, but is not necessarily limited to such confectionery. Instead, for example, the first confectionery dough and the second confectionery dough are laminated in a sheet shape,
The second confectionery dough may be partially transparent when viewed from the first confectionery dough because the thickness of the confectionery dough partially differs.

The patterned oily confectionery of the present invention is not limited to a combination of two confectionery doughs, but may be made of a combination of three or more confectionery doughs. In that case, the color tone of at least two confectionery doughs is different, the thickness of at least one confectionery dough located outside thereof is partially changed, and the confectionery dough inside when viewed from the outside is partially changed. It just needs to be able to see through.

FIGS. 1 and 2 show an embodiment of a patterned oily confection according to the present invention. 1 is a perspective view, FIG.
FIG. 2 is a sectional view taken along line AA of FIG. 1.

The oil-based confectionery 10 is composed of a first confectionery dough 11 having a shell shape and a second confectionery dough 12 filled therein, and has a trapezoidal block shape in cross section as a whole. . In this example, white chocolate is used as the first confectionery dough 11, and milk chocolate is used in this example as the second confectionery dough 12. The first confectionery dough 11 has an upper surface thickness of (the surface which corresponds to the upper side of the trapezoid) is changed partially, of thin section 11a the thickness t ₁ is preferably 0.05 to 2 mm,
More preferably, the thickness is 0.1 to 0.5 mm, and the thick portion 1
The thickness t ₂ of the 1b, rather than the thickness t ₁ of the thin portion, preferably 0.05mm or more, and more preferably is thicker than 0.2 mm. The thin portion 11a is formed so that squares are arranged diagonally as shown in FIG. 1, and the second confectionery dough 12 can be seen through the thin portion 11a, and a transparent pattern in which rectangles are obliquely arranged. Are formed.

Next, the method for producing a patterned oily confection of the present invention will be described with reference to preferred embodiments. FIG.
FIG. 4 is an explanatory view schematically showing a manufacturing process.

As shown in FIG. 3A, in this manufacturing method, a mold 20 and a pressing die 30 are used. The mold 20 has a concave portion 21 having a tapered inner wall slightly expanding upward. The pressing die 30 has a shape to be inserted into the concave portion 21 and has a flow path 31 through which the refrigerant flows. The press die 30 is cooled by the coolant, preferably to -10 ° C to + 10 ° C, more preferably to -3 ° C to + 5 ° C.
The lower surface of the pressing die 30 has a protruding surface 32 which is partially protruded.
And a surrounding surface 33 are provided, and the protruding surface 32 is at least 0.05 mm or more, preferably 0.2 mm or more, more preferably 0.3 mm or more with respect to the surrounding surface 33.
mm or more. In addition, the periphery of the protruding surface 32 is R
The second confectionery dough can be chamfered to give a blurry pattern between the portion where the second confectionery material is visible and the portion where the second confectionery material is not visible.

As shown in FIG. 3B, first, a predetermined amount of the first confectionery dough 11 in a heated and melted state is injected into the concave portion 21 of the mold 20. In the case of this embodiment, the amount of the first confectionery dough 11 is such that when pressed by the press mold 30 as described later, the first confectionery dough 11 flows along the inner periphery of the mold 20 to form a shell shape. The amount is sufficient to form.

Next, as shown in FIG.
The press mold 30 is cooled by flowing a coolant into the zero flow path 31, and is inserted into the recess 21 of the mold 20 in this state, and the press mold 30 is continuously inserted for several seconds to several tens of seconds. The first confectionery dough 11 flows into the gap between the pressing mold 30 and the mold 20,
A shell shape is formed along the inner surface of the concave portion 21 of the mold 20, and is rapidly cooled and solidified by the cooled die 30. It is not always necessary to cool the press die 30 in advance, and the mold 20 and the press die 30 may be cooled after the press die 30 is inserted at room temperature.

Thereafter, as shown in FIG. 3D, when the pressing die 30 is pulled out of the mold 20, the shell made of the first confectionery dough 11 is left in the mold 20.
On the bottom of this shell (the top when it becomes a product)
The projecting surface 32 of the pressing die 30 and the surrounding surface 33 form a thin wall portion 11a and a thick wall portion 11b.

Next, as shown in FIG. 3 (e), the second confectionery dough 12 is dispensed and solidified inside the shell made of the first confectionery dough 11 left in the mold 20.

Further, as shown in FIG. 3 (f), the first confectionery dough 11 is poured onto the second confectionery dough 12 again.
Shell made of first confectionery dough 11 and second confectionery dough 1
2 to cover completely. Then, by taking out the solidified product from the mold, for example, an oily confectionery as shown in FIGS. 1 and 2 can be manufactured.

The wrapping step shown in FIG. 3F is not always necessary. In addition, the second confectionery dough 12 may be formed by laminating two or three different confectionery doughs. For example, the second confectionery dough 12 may include one or more colors and different types of chocolate, cream, and the like.

[0039]

EXAMPLE A normal white chocolate was tempered by a conventional method, and this was subjected to an inner diameter of 42 mm × 18 mm × 17 m.
3.2 g was dispensed into a m mold. The bottom surface of the mold is smooth.

Next, a mold cooled to a temperature of 1 ° C. was pressed against the mold into which the white chocolate was dispensed, and was left for 10 seconds until the white chocolate hardened. On the lower surface of the press die, several 9 mm square protruding surfaces having a height of 0.3 mm are formed.

After the white chocolate was hardened, the pressing mold was pulled out, and milk chocolate was dispensed into the white chocolate shell remaining in the mold. Furthermore, the white chocolate was dispensed again on the upper surface of the milk chocolate, and the milk chocolate was completely covered with the white chocolate.

Thereafter, the chocolate product was taken out of the mold to obtain a chocolate product having the shape shown in FIGS. This chocolate goes through the top of the shell
The milk chocolate contained inside can be seen through, 9
There was a square pattern of mm square.

[0043]

As described above, according to the present invention,
Due to the partial difference in thickness of the first confectionery dough, when viewed from the outside of the first confectionery dough, the inner second confectionery dough is often thinner in the first confectionery dough. To provide an oil-based confectionery of a novel design in which the second confectionery dough can be seen through, and the second confectionery dough is hard to see in a thick portion of the first confectionery dough. Can be. Further, since the pattern can be formed by partially changing the thickness of the first confectionery dough, a product having a uniform pattern can be stably formed by a method such as molding using a pressing die. And can be manufactured with high productivity.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an embodiment of a patterned oily confectionery according to the present invention.

FIG. 2 is a sectional view taken along the line AA of FIG. 1;

FIG. 3 is a schematic explanatory view of a production process showing one embodiment of a method for producing a patterned oily confection according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Oil-based confectionery 11 1st confectionery dough 11a Thin portion 11b Thick portion 12 2nd confectionery dough 20 Mold 21 Depression 30 Press mold 31 Refrigerant flow path 32 Projection surface 33 Peripheral surface

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[Procedure amendment]

[Submission Date] June 19, 2000 (2006.1.
9)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

2. The first confectionery dough has a shell shape, and the second confectionery dough has a shell shape.
Claim 1 Symbol placement patterned oily confectionery is filled in the interior of the confectionery dough.

Wherein said one of the first confectionery dough and the second confectionery dough consists white chocolate, patterned oily confectionery of the other claims 1 or 2, wherein consists milk chocolate or bitter chocolate.

Wherein said one of the first confectionery dough and the second confectionery dough consists milk chocolate, patterned oily confectionery of the other is made of bitter chocolate according to claim 1 or 2, wherein.

5. The method according to claim 5, wherein the second confectionery dough is chocolate,
The patterned oily confection according to any one of claims 1 to 3, which is one selected from cream and frozen dessert.

6. A step of filling a mold with a first confectionery dough containing 20% by mass or more of fats and oils, and inserting a pressing mold having a protruding surface partially approaching an inner wall of the mold into the mold. Cooling and cooling the first confectionery dough along the inner wall of the mold, and extracting the pressing die and placing the first confectionery dough on the first confectionery dough solidified in the mold. A method for producing a patterned oil-based confectionery, comprising: a step of filling a second confectionery dough different in color from the first confectionery dough; and a step of removing the confectionery dough thus joined from the mold.

7. A step between the protruding surface of the pressing die and a peripheral surface thereof is 0.05 mm or more, and the protruding surface of the pressing die is close to the inner wall of the mold within a range of 0.05 to 2 mm. 7. The method for producing a patterned oily confection according to claim 6 , wherein the press die is inserted as described above.

8. The method of manufacturing patterned oily confectionery according to claim 6 or 7, wherein said pressing mold is cooled to a range of -10 ℃ ~ + 10 ℃.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction contents]

On the other hand, the chocolate disclosed in Japanese Patent Application Laid-Open No. 6-1537995, in which one side of the solid inside can be seen through, the solid included in the chocolate can be seen through from the outside. As a result, a special low-viscosity chocolate had to be used, and it was not possible to form a uniform pattern on the chocolate surface only by making the solid content visible.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0010

[Correction method] Change

[Correction contents]

[0010]

In order to achieve the above object, the patterned oily confectionery according to the present invention has a first confectionery dough containing 20% by mass or more of fat and oil, and a color tone of the first confectionery dough. Different second confectionery dough is joined,
The first confectionery dough has a partially different thickness, and the degree of seeing through the second confectionery dough partially differs when viewed from the outside of the first confectionery dough. pattern shape are uniformly formed, the first
The thickness of the thin part of the confectionery dough is 0.05 to 2 mm
The thickness of the thin and thick portions of the first confectionery dough
Difference is characterized der Rukoto than 0.05 mm.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction contents]

In the oil-based confectionery of the present invention, the thickness of the thin portion of the first confectionery dough is 0.05 to 2 mm ,
It is good Masui is 0.1~0.5mm. Also, the difference in thickness between the thin portion and the thick portion of the first confectionery dough is:
It is 0.05 mm or more. If the thickness of the thin portion of the first confectionery material is less than 0.05 mm, it is difficult to form the first confectionery material. If the thickness is more than 2 mm, the second confectionery material is difficult to see through. Further, if the difference in thickness between the thin portion and the thick portion of the first confectionery dough is less than 0.05 mm,
The degree of see-through of the second confectionery material is approximated, and the pattern is not clear.

Claims (9)

[Claims] A first confectionery dough containing 20% by mass or more of fats and oils, and a second confectionery dough different in color from the first confectionery dough are joined to each other. The thickness is partially different, and the degree of see-through of the second confectionery material when viewed from the outside of the first confectionery material is partially different, so that a pattern of a predetermined shape is formed. An oily confectionery with a pattern, characterized in that: 2. The method according to claim 1, wherein the thickness of the thin portion of the first confectionery dough is 0.05 to 2 mm, and the thickness difference between the thin portion and the thick portion of the first confectionery dough is 0.05 mm or more. The patterned oily confection according to claim 1. 3. The first confectionery dough has a shell shape, and the second confectionery dough has a shell shape.
3. The patterned oily confection according to claim 1 or 2, which is filled in the confectionery dough. 4. The patterned product according to claim 1, wherein one of the first confectionery dough and the second confectionery dough is made of white chocolate, and the other is made of milk chocolate or bitter chocolate. Oily confectionery. 5. The patterned oily confection according to claim 1, wherein one of the first confectionery dough and the second confectionery dough is made of milk chocolate and the other is made of bitter chocolate. 6. The second confectionery dough is chocolate,
The patterned oily confection according to any one of claims 1 to 3, which is one selected from cream and frozen dessert. 7. A step of filling a first confectionery dough containing 20% by mass or more of fats and oils into a mold, and inserting a press die having a protruding surface partially approaching an inner wall of the mold into the mold. Cooling and cooling the first confectionery dough along the inner wall of the mold, and extracting the pressing die and placing the first confectionery dough on the first confectionery dough solidified in the mold. A method for producing a patterned oil-based confectionery, comprising: a step of filling a second confectionery dough different in color from the first confectionery dough; and a step of removing the confectionery dough thus joined from the mold. 8. A step between the protruding surface of the press die and a peripheral surface thereof is 0.05 mm or more, and the protruding surface of the press die is close to the inner wall of the mold within a range of 0.05 to 2 mm. 8. The method for producing a patterned oily confection according to claim 7, wherein the pressing die is inserted as described above. 9. The method for producing a patterned oily confection according to claim 7, wherein the pressing mold is cooled to a temperature in a range of -10 ° C. to + 10 ° C.