JP2004081029A - Method for making pneumatic combined oily confectionery - Google Patents
Method for making pneumatic combined oily confectionery Download PDFInfo
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【０００１】
【発明の属する技術分野】
本発明は、含気油性菓子をシェルとし、センターに可食物を有する含気複合油性菓子の製造方法に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
油性菓子でシェルを作る際、公知の方法として以下の２通りの方法がある。第一の方法は、油性菓子を融解状態でモールドに充填した後、モールドを反転させ、シェルとなり得る以外の油性菓子を、重力とモールドに与える振動或いは遠心力との作用によりモールドから除去した後、それを冷却固化させ、油性菓子のシェルを形成する方法である。この方法によれば、含気した生地は流動性に乏しいため、比重が１．０以下の含気した生地の場合、シェルとなり得る以外の生地を均一に除去することが難しく、特に比重が０．８以下の場合はシェルとなり得る以外の生地を振り落とすことは極めて難しく、工業的に安定にシェルを形成することは困難である。
【０００３】
第二の方法として、同心円状に配置された２つのノズルのうち、外側に配置されたノズルからシェルとなる油性菓子を、また、内側に配置されたノズルからセンターとなる油性菓子、或いはその他可食物を排出し、それをモールドに充填し、シェルである油性菓子にセンターが内包されている菓子を製造することも行われている。
【０００４】
この方法の場合、ノズルからのシェル生地の排出開始がセンター生地の排出開始よりも若干早く、またシェル生地の排出終了がセンター生地の排出終了よりも若干遅くなるよう各生地の排出タイミングが調整され、それによってセンターがシェルに内包される。そして、センターがシェルに内包された状態でモールドに排出された後、その状態を保ったままモールドの内面に沿って流動し、センターがシェルに内包された状態を保ったままモールドに完全に充填され、然る後に冷却固化され、シェルにセンターが内包された油性菓子が得られる。この場合、センターがシェルに内包された状態でモールドに排出された後、モールドの内面に沿って流動する際、シェル生地とセンター生地は、ほぼ同様の流動性を有することが必須条件である。
【０００５】
以上述べたように、比重が１．０以下の含気油性菓子生地では、工業的に安定したシェルを作ることは極めて困難であった。また、比重が１．０以下の含気油性菓子生地をシェルとして、センターに可食物を有する含気複合油性菓子を作る場合、センターの可食物の流動性は、シェルである含気油性菓子生地に近いことが必要であった。
【０００６】
また、センターにはノズルを通過しない固形物は使用できないなど、使用できるセンターは物性面で限定される。
また、含気油性菓子生地をピストンで注入する際、圧力で体積変化を起こすためセンター注入とのタイミングの設定が難しいという欠点があった。
また、比重０．４から１．０の含気油性菓子生地は、冷却固化後の収縮率が小さく、剥離性が高くないので、工業上安定的に剥離を行うのが困難であった。
【０００７】
【課題を解決するための手段】
そこで、上記のような課題について鋭意研究した結果、下記のような製造方法を提供することにより、発明を完成するにいたった。
第一の発明は、含気油性菓子生地を、油性菓子で薄層を形成したモールドに注入した後、冷却した押し型でプレスすることでダブルシェルを作り、該シェルの内側にセンターとして可食物を充填することを特徴とする含気複合油性菓子の製造方法を提供する。
【０００８】
第二の発明は、含気油性菓子生地を加熱したモ−ルドに直接注入し、界面部分を融解させ、モールド内面との界面部分に薄層を形成させた後に、冷却した押し型でプレスすることでシェルを作り、該シェルの内側にセンターとして可食物を充填することを特徴とする含気複合油性菓子の製造方法を提供する。
【０００９】
【発明の実施の形態】
本発明において、油性菓子および含気油性菓子としては例えば、チョコレート、ホワイトチョコレートあるいはこれらのカカオバターの一部又は全部を他の植物油脂で代替した油性菓子が挙げられる。
本発明において、含気油性菓子生地の含気の方法は、通常の方法で行う。即ち、含気は、融解状の油性菓子生地を適宜調温し、それをモンドミックスのような密閉型エアミキサー或いはホバートミキサーのような開放型ミキサーにて空気或いは窒素等を油性菓子生地中に細かな気泡として分散させて行う。
【００１０】
本発明において、上記含気油性菓子生地を、モールドに注入し、冷却した押し型でプレスすることでシェルを形成するが、この場合、押し型の温度は−２０〜１０℃がよい。押し型の温度が、１０℃を超えると、プレスを行ってから含気した油性菓子が固化するまでに過度の時間を要し、生産能力が著しく低下するため好ましくなく、−２０℃を下回ると、結露、霜付きが激しく安定した生産が不可能であり好ましくない。
【００１１】
本発明において、押し型でプレスすることによってシェルを形成した後、シェル生地は流動性を消失しているが、必要に応じ更に冷却し、その後、モールド上面より突出した余分な含気油性菓子生地があれば、常法に従ってスクレープにて掻き取る。
【００１２】
本発明において、上記の時点でシェルが形成され、該シェルの内側に常法により、センターとなる可食物を１種類ないしは複数種充填することができる。この可食物の種類は特に限定されるものではないが、特徴ある含気複合油性菓子を得るためには、可食物としては、例えば、シェルである油性菓子生地と物性、風味の異なる油性菓子、乳化物、ゼリー、シロップ、餡、ナッツ、パフ、焼き菓子、米菓などを用いるのが好ましい。シェル内部に可食物を充填した後、そのまま冷却、固化させてもよいが、必要に応じて、融解状の油性菓子生地にてボトムを形成し、シェル内部に充填した可食物が露出せず内包された状態にしてもよい。
【００１３】
何故なら、シロップなどの室温にて流動性のある可食物や、乳化物、ゼリーなどの付着性の高い可食物の場合、それらが露出していない方が工業生産上取り扱いし易く、水分やアルコール分など揮発性物質の散逸が防止できるため保存性も高く、また手指への付着も少なく、生産者にとっても消費者にとっても好ましいからである。ボトムとなる油性菓子生地は、シェルである油性菓子生地と同じ組成、同じ比重の菓子生地でも良いがそれに限定されず、あらゆる種類の油性菓子生地が使用できる。
【００１４】
含気油性菓子生地によりシェルが形成され、そのシェル内部に可食物が内包された含気複合油性菓子は、冷却、固化された後、モールドより剥離される。
【００１５】
第一の発明において、モールドに油性菓子の薄層を形成する方法としては、以下の如き公知の方法がある。１）油性菓子生地を融解状態でモールドに充填した後、モールドを反転させ、薄層となり得る以外の油性菓子を、重力とモールドに与える振動或いは遠心力との作用によりモールドから除去した後、冷却固化させ、モールド内面に薄層を形成する方法、２）油性菓子生地を融解状態でモールドに充填した後、薄層となる油性菓子生地以外の油性菓子生地を吸引によって除去した後、冷却固化させモールド内面に薄層を形成する方法、３）融解状の油性菓子生地を空気や窒素気流などとともに細い穴から出すことで細かい霧状にしたものをモールド内壁に噴霧し、それを冷却固化させモールド内面に薄層を形成する方法、４）空気や窒素気流などを勢いよく噴出しているところに融解状の油性菓子生地を少量ずつ送り込むことで細かい霧状にしモールド内壁に噴霧し、それを冷却固化させモールド内面に薄層を形成する方法、５）油性菓子生地を融解状態でモールドに充填した後冷却した押し型で薄層を形成する方法が挙げられるが、このうち１つを適宜選択し使用することができる。
【００１６】
第一の発明において、外層として用いる薄層の油性菓子は含気されていない油性菓子に限定され、薄層の厚さは特に限定されるものではないが、シェルである含気油性菓子生地の特長を活かし、本発明の効果を発揮するためには出来る限り薄い方が好ましく、剥離性と目的とする風味、食感によって適宜調整する。また、薄層を形成する油性菓子生地の種類も含気されていなければ特に限定されるものではなく、目的とする風味、食感によって適宜選択できる。
【００１７】
第一の発明において、含気油性菓子生地は特に限定されないが、但し、比重は０．４〜１．０である。
第一の発明において、含気油性菓子生地を注入するとき、モールドの表面温度は特に限定されるものではないが、低過ぎると注入した含気油性菓子生地の固化が早くプレスによるシェル形成を行うまでの許容時間が短くなり、また、高過ぎるといったん形成された薄層が融解し剥離性向上効果が抑制されることもあり得るので、２５〜３２℃の範囲が最も適当である。
【００１８】
第二の発明は、含気油性菓子生地がテンパー型油脂を主体としたテンパー型油性菓子生地の場合とノンテンパー型油脂を主体としたノンテンパー型油性菓子生地の場合に大別される。テンパー型油性菓子生地の場合には、更に、種結晶として高融点油脂結晶を添加する場合と添加せずに単に調温する場合の２つに分類される。
【００１９】
第二の発明においてテンパー型油性菓子生地の場合で、かつ高融点油脂結晶を添加する場合、その高融点油脂結晶としては例えば、１，３−ジベヘニル−２−オレイルグリセロール（以下ＢＯＢという）が挙げられる。ＢＯＢを添加する場合、加熱したモールドの内面温度は２５〜４５℃がよい。
【００２０】
この場合、２５℃を下回るとモールド内面での薄層形成が十分でなくその結果収縮が十分でなく剥離が安定的に行われない。４５℃を越える場合はＢＯＢが融解または油性菓子生地の油相中に溶解し、結晶核としての機能を消失し、安定結晶が形成されず、冷却固化後の収縮が十分でなく、その結果剥離が安定的に行われず、また、粗大結晶が析出するためブルームと呼ばれる白化が起こり、商品価値を大きく損ねることとなる。
【００２１】
添加するＢＯＢの量は、結晶量として油性菓子生地に対し、０．５〜５重量％であり、０．５重量％を下回る場合は結晶核として十分に機能しなく好ましくなく、５重量％を越えた場合は、油性菓子生地の融点を上昇させ、口どけの劣化を招来し好ましくなく、またコスト的にも不利である。ＢＯＢを添加する際の油性菓子生地の品温は２５℃〜３７℃であり、２５℃を下回ると添加後の結晶化が過度に早くその結果油性菓子生地の粘度上昇を招来し好ましくなく、３７℃を越えるとＢＯＢの融解、或いは油性菓子生地中の油脂相への溶解が起こり結晶核としての機能を消失し好ましくない。また、この場合、含気油性菓子生地の比重は０．７〜１．０がよい。
【００２２】
第二の方法で含気油性菓子生地がテンパー型油脂を主体としたテンパー型油性菓子生地の場合で、高融点油脂結晶を添加しない場合は、モールドの表面温度が２５〜３２℃、菓子生地の比重は０．８〜１．０に限定される。何故ならば、高融点油脂結晶を含まない場合は、結晶核が油性菓子を構成する油脂の結晶であるので、それ自身の融点が当該高融点油脂結晶に比べて低く、モールド温度を上げることができず、結果的に比重も高融点油脂結晶の添加時ほど下げることはできない。モールドの温度が２５℃を下回るとモールド内面での薄層形成が十分でなく、その結果収縮が十分でなく剥離が安定的に行われない。３２℃を越えた場合、含気生地中の結晶核が融解によって消失し、安定結晶が形成されず冷却固化後の収縮が十分でなくその結果剥離が安定的に行われず、また粗大結晶が析出するためブルームと呼ばれる白化が起こり、商品価値を大きく損ねることとなる。
【００２３】
第二の方法で含気油性菓子生地がノンテンパー型油脂を主体としたノンテンパー型油性菓子生地の場合、結晶核が全くない融解状態から直接冷却しても収縮率の大きい準安定形の結晶で固化するためモールド内面の温度範囲は２５〜６０℃となる。２５℃を下回るとモールド内面での薄層形成が十分でなく、その結果収縮が十分でなく剥離が安定的に行われない。６０℃を越えた場合、薄層の厚さが過度に厚くなったり、冷却に過度の時間を要し工業生産上好ましくない。また、この場合、含気油性菓子生地の比重は０．７〜１．０である。
【００２４】
この第二の方法によれば、加熱されたモールドに直接含気油性菓子生地を注入した後、冷却した押し型でプレスすることでシェルを作り、そのシェルの内側に可食物を充填し、必要に応じボトムを形成し、冷却固化させ剥離させ含気複合油性菓子を得る。含気油性菓子生地をモールドに注入する以前に薄層を形成する工程が不要なので設備が簡便になるという利点があり、また、モールド内面に形成される含気油性菓子の薄層がごく薄いため、含気油性菓子の特長を阻害することがなく好ましい。
【００２５】
【実施例】
以下に本発明の実施例について説明するが、本発明はこれらに限定されるものではない。
製造例 １ チョコレート生地Ａの製造
カカオマス（１９．００重量部）、全粉乳（１４．５０重量部）、ココアバター（３０．００重量部）、砂糖（３５．９５重量部）、乳化剤（０．５重量部）、香料（０．０５重量部）を用い、常法により混合した。混合後、レファイナー（ビューラー社製）にて磨砕し、その後フリッセコンチェ（ビューラー社製）によりコンチングを行い、チョコレート生地Ａを得た。
【００２６】
製造例 ２ チョコレート生地Ｂの製造
カカオマス（２０．５０重量部）、全粉乳（１６．００重量部）、ココアバター（２４．００重量部）、砂糖（３８．９５重量部）、乳化剤（０．５重量部）、香料（０．０５重量部）を常法にて混合した。混合後、レファイナー（ビューラー社製）にて磨砕し、その後フリッセコンチェ（ビューラー社製）によりコンチングを行い、チョコレート生地Ｂを得た。
【００２７】
製造例 ３ 含気チョコレート生地Ａ１の製造
製造例１で得られたチョコレート生地Ａに、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．９の含気チョコレート生地Ａ１を得た。
【００２８】
製造例 ４ Ｏ／Ｗ型の乳化物Ｃの製造
製造例１で得られたチョコレート生地Ａ（５８．０重量部）、乳脂含量４５％の生クリーム（４０．０重量部）、アルコール含量５０％の洋酒（２．０重量部）を常法により、撹拌かつ混合し、Ｏ／Ｗ型の乳化物Ｃを得た。
【００２９】
実施例 １
製造例２で得られたチョコレート生地Ｂをオートテンパリングマシーン（ＡＴＭ：ゾーリッヒ社製）を用いテンパリングした後、モールドに注入し、その後モールドを反転し、モールドに振動を与え余分なチョコレート生地Ｂを除去した後１５℃のクーラー内で３分間固化させ、モールド内面にチョコレート生地Ｂによる薄層を形成させた。
次に、前記モールドの表面温度を２６℃に調温し、製造例３で得られた含気チョコレート生地Ａ１を該モールドに注入し、タッピングマシーンにより振動を与え、含気チョコレート生地Ａ１をモールド内面の該薄層に沿ってむらなく伸展させた。その後、０℃に冷却した押し型で該含気チョコレート生地Ａ１をプレスし、１５℃で５分間冷却固化し、モールド上面より突出した余分な含気チョコレート生地Ａ１を掻き取った。上述した操作により、ダブルシェルを形成した。
形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００３０】
製造例 ５ 含気チョコレート生地Ａ２の製造
製造例１で得られたチョコレート生地Ａに、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．７の含気チョコレート生地Ａ２を得た。
【００３１】
実施例 ２
製造例２で得られたチョコレート生地Ｂを用いて、実施例１と同様にしてモールド内面にチョコレート生地Ｂによる薄層を形成させた。
次に、前記モールドの表面温度を２６℃に調温し、製造例５によって得られた含気チョコレート生地Ａ２を該モールドに注入し、−１５℃に冷却した押し型で該含気チョコレート生地Ａ２をプレスし、実施例１と同様にしてダブルシェルを形成させた。 更に、形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例５で得られた含気チョコレート生地Ａ２にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００３２】
製造例 ６ 含気チョコレート生地Ａ３の製造
製造例１で得られたチョコレート生地Ａに、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．５の含気チョコレート生地Ａ３を得た。
【００３３】
実施例 ３
製造例２で得られたチョコレート生地Ｂを用いて、実施例１と同様にしてモールド内面にチョコレート生地Ｂによる薄層を形成させた。
次に、前記モールドの表面温度を２６℃に調温し、製造例６によって得られた含気チョコレート生地Ａ３を該モールドに注入し、５℃に冷却した押し型で該含気チョコレート生地Ａ３をプレスし、実施例１と同様にしてダブルシェルを形成させた。更に、形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例６で得られた含気チョコレート生地Ａ３にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００３４】
製造例 ７ チョコレート生地Ｄの製造法
カカオマス（１０．００重量部）、全粉乳（２０．００重量部）、ココアバター（２５．５０重量部）、砂糖（４３．９５重量部）、乳化剤（０．５０重量部）、香料（０．０５重量部）を常法にて混合した。混合後、レファイナー（ビューラー社製）にて磨砕し、その後フリッセコンチェ（ビューラー社製）によりコンチングを行い、チョコレート生地Ｄを得た。
【００３５】
製造例 ８ 含気チョコレート生地Ａ４の製造
製造例１で得られたチョコレート生地Ａに、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．８の含気チョコレート生地Ａ４を得た。
【００３６】
実施例 ４
製造例２で得られたチョコレート生地Ｂを用いて、実施例１と同様にしてモールド内面にチョコレート生地Ｂによる薄層を形成させた。次に、前記モールドの表面温度を２６℃に調温し、製造例８によって得られた含気チョコレート生地Ａ４を該モールドに注入し、０℃に冷却した押し型で該含気チョコレート生地Ａ４をプレスし、実施例１と同様にしてダブルシェルを形成させた。
更に、形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例７で得られたチョコレート生地Ｄにてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００３７】
製造例 ９ 含気チョコレート生地Ａ５の製造法
製造例１で得られたチョコレート生地Ａを３５℃に調温し、結晶ＢＯＢ（商品名チョコシードＢ：不二製油社製）を結晶量として２重量％添加し、混合した後、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．８の含気チョコレート生地Ａ５を得た。
【００３８】
製造例 １０ Ｏ／Ｗ型の乳化物Ｅの製造方法
製造例１で得られたチョコレート生地Ａ（５３．０重量部）、乳脂含量４５％の生クリーム（４５．０重量部）、アルコール含量５０％の洋酒（２．０重量部）を常法により、撹拌かつ混合し、Ｏ／Ｗ型の乳化物Ｅを得た。
【００３９】
実施例 ５
製造例９で得られた含気チョコレート生地Ａ５を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ５をモールド内面に沿ってむらなく伸展させた。
その後、３℃に冷却した押し型でプレスした。１５℃のクーラー内で５分冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ５を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１０で得られたＯ／Ｗ型の乳化物Ｅを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４０】
実施例 ６
製造例９で得られた含気チョコレート生地Ａ５を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ５をモールド内面に沿ってむらなく伸展させた。
その後、−５℃に冷却した押し型でプレスした。１５℃のクーラー内で５分冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ５を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１０で得られたＯ／Ｗ型の乳化物Ｅを充填し、１５℃のクーラー内で１０分間冷却した後、製造例９で得られた含気チョコレート生地Ａ５にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４１】
製造例 １１ 含気チョコレート生地Ａ６の製造方法
製造例１で得られたチョコレート生地Ａを３５℃に調温し、結晶ＢＯＢを結晶量として２重量％添加し、混合した後、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．６の含気チョコレート生地Ａ６を得た。
【００４２】
実施例 ７
製造例１１で得られた含気チョコレート生地Ａ６を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ６をモールド内面に沿ってむらなく伸展させた。
その後、−１２℃に冷却した押し型でプレスした。１５℃のクーラー内で５分間冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ６を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１０で得られたＯ／Ｗ型の乳化物Ｅを充填し、１５℃のクーラー内で１０分間冷却した後、製造例１１で得られた含気チョコレート生地Ａ６にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４３】
実施例 ８
製造例９で得られた含気チョコレート生地Ａ５を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ５をモールド内面に沿ってむらなく伸展させた。
その後、３℃に冷却した押し型でプレスした。１５℃のクーラー内で５分間冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ５を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１０で得られたＯ／Ｗ型の乳化物Ｅを充填し、１５℃のクーラー内で１０分間冷却した後、製造例７で得られたチョコレート生地Ｄにてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４４】
製造例 １２ ファットクリームＦの製造方法
テンパー型植物性油脂（商品名 メラノＮＥＷＳＳ７：不二製油社製 ココアバター代替脂：３５．００重量部）、砂糖（３６．４５重量部）、全粉乳（２３．００重量部）、凍結乾燥イチゴ（５．００重量部）、乳化剤（０．５０重量部）、香料（０．０５重量部）を常法により混合し、レファイナー（ビューラー社製）にてレファイニング、そしてフリッセコンチェ（ビューラー社製）によりコンチングを行って、苺風味のファットクリームＦを得た。
【００４５】
実施例 ９
製造例９で得られた含気チョコレート生地Ａ５を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ５をモールド内面に沿ってむらなく伸展させた。
その後、３℃に冷却した押し型でプレスした。１５℃のクーラー内で５分間冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ５を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１２で得られたファットクリームＦを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４６】
製造例 １３ ファットクリームＧの製造方法
ノンテンパー型植物性油脂（商品名 メラノＳＴＳ：不二製油社製 ココアバター代替脂：１８．００重量部）、砂糖（３３．４５重量部）、全粉乳（１８．００重量部）、アーモンドペースト（３０．００重量部）、乳化剤（０．５０重量部）、香料（０ ．０５重量部）を常法により混合し、レファイナー（ビューラー社製）にてレファイニング、そしてフリッセコンチェ（ビューラー社製）によりコンチングを行って、アーモンド風味のファットクリームＧを得た。
【００４７】
実施例 １０
製造例９で得られた含気チョコレート生地Ａ５を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ５をモールド内面に沿ってむらなく伸展させた。
その後、３℃に冷却した押し型でプレスした。１５℃のクーラー内で５分冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ５を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１３で得られたファットクリームＧと適当量のホール状のアーモンドを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４８】
実施例 １１
製造例３で得られた含気チョコレート生地Ａ１を、表面温度を３０℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ１をモールド内面に沿ってむらなく伸展させた。
その後、５℃に冷却した押し型でプレスした。１５℃のクーラー内で５分間冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ１を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１０で得られたＯ／Ｗ型の乳化物Ｅを充填し、１５℃のクーラー内で１０分間冷却した後、製造例５で得られた含気チョコレート生地Ａ２にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００４９】
製造例 １４ 準チョコレート生地Ｈの製造方法
ノンテンパー型植物性油脂（商品名 メラノＳＴＳ：不二製油社製 ココアバター代替脂：３５．４５重量部）、砂糖（３８．００重量部）、全粉乳（１８．００重量部）、油分１１％であるココアパウダー（８．００重量部）、乳化剤（０．５０重量部）、香料（０．０５重量部）を常法により混合し、レファイナー（ビューラー社製）にてレファイニング、そしてフリッセコンチェ（ビューラー社製）によりコンチングを行って、準チョコレート生地Ｈを得た。
【００５０】
製造例 １５ 含気準チョコレート生地Ｈ１の製造方法
製造例１４で得られた準チョコレート生地Ｈに、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重０．７の含気準チョコレート生地Ｈ１を得た。
【００５１】
実施例 １２
製造例１５で得られた含気準チョコレート生地Ｈ１を、表面温度を５０℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該準含気チョコレート生地Ｈ１をモールド内面に沿ってむらなく伸展させた。
その後、５℃に冷却した押し型でプレスした。１５℃のクーラー内で５分間冷却し、モールド上面より突出した余分の含気準チョコレート生地Ｈ１を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例１５で得られた含気準チョコレート生地Ｈ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００５２】
製造例 １６ 含気チョコレート生地Ａ７の製造方法
製造例１で得られたチョコレート生地Ａに、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って比重１．１の含気チョコレート生地Ａ７を得た。
【００５３】
比較例 １
製造例２で得られたチョコレート生地Ｂをオートテンパリングマシーン（ＡＴＭ：ゾーリッヒ社製）を用いテンパリングした後、モールドに注入し、その後モールドを反転し、モールドに振動を与え余分なチョコレート生地Ｂを除去した後１５℃のクーラー内で３分間固化させ、モールド内面にチョコレート生地Ｂによる薄層を形成させた。
次に、表面温度２６℃に調温した前記モールドに、製造例１６で得られた含気チョコレート生地Ａ７を注入し、タッピングマシーンにより振動を与え、含気チョコレート生地Ａ７をモールド内面の該薄層に沿ってむらなく伸展させた。その後、０℃に冷却した押し型で該含気チョコレート生地Ａ７をプレスし、１５℃で５分間冷却固化し、モールド上面より突出した余分な含気チョコレート生地Ａ７を掻き取った。上述した操作により、ダブルシェルを形成した。
形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ含気複合油性菓子を得た。得られた含気複合油性菓子の品質は、含気生地の特長である特徴ある食感、口どけを有しておらず、従来の技術によって得られる複合油性菓子、即ちシェルが含気チョコでない複合油性菓子と大差なかった。
【００５４】
比較例 ２
製造例２で得られたチョコレート生地Ｂをオートテンパリングマシーン（ＡＴＭ：ゾーリッヒ社製）を用いテンパリングした後、モールドに注入し、その後モールドを反転し、モールドに振動を与え余分なチョコレート生地Ｂを除去した後１５℃のクーラー内で３分間固化させ、モールド内面にチョコレート生地Ｂによる薄層を形成させた。
次に、表面温度２６℃に調温した前記モールドに、製造例３で得られた含気チョコレート生地Ａ１を注入し、タッピングマシーンにより振動を与え、含気チョコレート生地Ａ１をモールド内面の該薄層に沿ってむらなく伸展させた。その後、１５℃に冷却した押し型で該含気チョコレート生地Ａ１をプレスしたが、シェルを形成するのに、過度に時間を要し、工業生産上好ましくなかった。
【００５５】
比較例 ３
製造例２で得られたチョコレート生地Ｂをオートテンパリングマシーン（ＡＴＭ：ゾーリッヒ社製）を用いテンパリングした後、モールドに注入し、その後モールドを反転し、モールドに振動を与え余分なチョコレート生地Ｂを除去した後１５℃のクーラー内で３分間固化させ、モールド内面にチョコレート生地Ｂによる薄層を形成させた。
次に、表面温度２６℃に調温した前記モールドに、製造例３で得られた含気チョコレート生地Ａ１を注入し、タッピングマシーンにより振動を与え、含気チョコレート生地Ａ１をモールド内面に沿ってむらなく伸展させた。その後、−２５℃に冷却した押し型で該含気チョコレート生地Ａ１をプレスしたが、押し型に著しい結露と霜が発生し、工業生産上好ましくなかった。
【００５６】
製造例 １７ 含気チョコレート生地Ａ８の製造方法
製造例１で得られたチョコレート生地Ａを３５℃に調温し、結晶ＢＯＢを２重量％添加し、混合した後、エアミキサー（モンドミックス社製）にて窒素を注入し、撹拌と同時に含気を行って、比重０．５の含気チョコレート生地Ａ８を得た。
【００５７】
比較例 ４
製造例１７で得られた含気チョコレート生地Ａ８を、表面温度を３５℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該含気チョコレート生地Ａ８をモールド内面に沿ってむらなく伸展させた。
その後、３℃に冷却した押し型でプレスした。１５℃のクーラー内で５分間冷却し、モールド上面より突出した余分の含気チョコレート生地Ａ８を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例１０で得られたＯ／Ｗ型の乳化物Ｅを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離したが、全体の５０％しか剥離しなかった。従って、本比較例の方法では、連続生産が不可能なため、工業的生産には好ましくないと判断される。
【００５８】
実施例 １３
製造例１４で得られた準チョコレート生地Ｈを品温４０℃の融解状態でモールドに注入し、その後モールドを反転し、モールドに振動を与え余分な準チョコレート生地Ｈを除去した後１５℃のクーラー内で３分間固化させ、モールド内面にチョコレート生地Ｈによる薄層を形成させた。
次に、表面温度が２６℃の前記モールドに、製造例３で得られた含気チョコレート生地Ａ１を注入し、タッピングマシーンにより振動を与え、含気チョコレート生地Ａ１をモールド内面の該薄層に沿ってむらなく伸展させた。その後、０℃に冷却した押し型で該含気チョコレート生地Ａ１をプレスし、１５℃で５分間冷却固化し、モールド上面より突出した余分な含気チョコレート生地Ａ１を掻き取った。上述した操作により、ダブルシェルを形成した。
形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例３で得られた含気チョコレート生地Ａ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００５９】
実施例 １４
製造例１４で得られた準チョコレート生地Ｈを品温４０℃の融解状態でモールドに注入し、その後モールドを反転し、モールドに振動を与え余分な準チョコレート生地Ｈを除去した後１５℃のクーラー内で３分間固化させ、モールド内面にチョコレート生地Ｈによる薄層を形成させた。
次に、表面温度が２６℃の前記モールドに、製造例１５で得られた含気準チョコレート生地Ｈ１を、表面温度を５０℃に調温したモールドに注入し、タッピングマシーンにより振動を与え、該準含気チョコレート生地Ｈ１をモールド内面の該薄層に沿ってむらなく伸展させた。
その後、５℃に冷却した押し型でプレスした。１５℃のクーラー内で５分冷却し、モールド上面より突出した余分の含気準チョコレート生地Ｈ１を掻き取った。上記操作により、モールド内にシェルを形成させた。
形成されたシェルの中に、製造例４で得られたＯ／Ｗ型の乳化物Ｃを充填し、１５℃のクーラー内で１０分間冷却した後、製造例１５で得られた含気準チョコレート生地Ｈ１にてボトムを形成し、これを１２℃のクーラー内で４０分間冷却固化させ剥離を行い食感、口どけ、風味良好な含気複合油性菓子を得た。
【００６０】
【発明の効果】
本発明により、比重が０．４〜１．０である幅広い範囲の含気油性菓子生地で安定的にシェルを成型することが可能となり、更に、組合せる可食物を任意に選択でき、様々な種類の特徴ある食感で、口溶けがよく、風味のある含気複合油性菓子を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing an air-containing composite oil-based confectionery having an edible oil-based confectionery as a shell and having an edible substance at a center.
[0002]
Problems to be solved by the prior art and the invention
When a shell is made from oily confectionery, there are the following two methods as known methods. The first method is to fill the mold with the oily confection in a molten state, invert the mold, and remove the oily confection other than a shell that can be a shell from the mold by the action of gravity and vibration or centrifugal force applied to the mold. , Which is cooled and solidified to form an oily confectionery shell. According to this method, since the aerated dough has poor fluidity, it is difficult to uniformly remove the dough other than the shell which can become a shell in the case of the aerated dough having a specific gravity of 1.0 or less. In the case of 0.8 or less, it is extremely difficult to shake off the material other than the material that can become the shell, and it is difficult to form the shell industrially stably.
[0003]
As a second method, of the two nozzles arranged concentrically, an oily confectionery serving as a shell is provided from a nozzle provided on the outside, and an oily confectionery serving as a center is provided from a nozzle provided on the inside, or other types. It has also been practiced to discharge food, fill it into molds, and produce confectionery in which the center is contained in an oily confectionery shell.
[0004]
In the case of this method, the discharge timing of each cloth is adjusted so that the discharge of the shell cloth from the nozzle is slightly earlier than the discharge of the center cloth, and the discharge of the shell cloth is slightly later than the discharge of the center cloth. The center is thereby contained in the shell. Then, after the center is discharged into the mold with the shell included, it flows along the inner surface of the mold while maintaining that state, and is completely filled into the mold while maintaining the state where the center is included in the shell. After that, the mixture is cooled and solidified to obtain an oil-based confection having a center included in the shell. In this case, when the center material is discharged along with the inner surface of the mold after being discharged into the mold while being contained in the shell, it is an essential condition that the shell material and the center material have substantially the same fluidity.
[0005]
As described above, it is extremely difficult to produce an industrially stable shell with an aerated oily confectionery dough having a specific gravity of 1.0 or less. Further, when an aerated oily confectionery dough having a specific gravity of 1.0 or less is used as a shell to make an aerated composite oily confectionery having an edible material in the center, the fluidity of the edible material in the center is determined by the shell as the aerated oily confectionery material It was necessary to be close to
[0006]
In addition, the center that can be used is limited in terms of physical properties, for example, a solid that does not pass through the nozzle cannot be used for the center.
In addition, when injecting the aerated oily confectionery dough with a piston, there is a drawback in that it is difficult to set the timing for injecting into the center because the pressure causes a volume change.
Moreover, since the air-containing confectionery dough having a specific gravity of 0.4 to 1.0 has a small shrinkage rate after cooling and solidification and does not have high releasability, it has been difficult to perform industrially stable peeling.
[0007]
[Means for Solving the Problems]
Then, as a result of earnest research on the above-mentioned subject, it came to complete the invention by providing the following manufacturing methods.
The first invention is to form a double shell by injecting an air-containing oil-based confectionery dough into a mold having a thin layer formed of an oil-based confectionery, and then pressing the cooled dies to form a double shell. The present invention provides a method for producing an air-containing composite oily confection characterized by filling a confectionery.
[0008]
According to the second invention, the air-containing oily confectionery dough is directly injected into a heated mold, the interface is melted, a thin layer is formed at the interface with the inner surface of the mold, and then pressed with a cooled press die. The present invention provides a method for producing an aerated composite oil-based confectionery, characterized by forming a shell and filling an edible material as a center inside the shell.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, examples of the oil-based confectionery and the aerated oil-based confectionery include chocolate, white chocolate, and oil-based confections obtained by substituting part or all of these cocoa butters with other vegetable oils.
In the present invention, the method for aerating the aerated oily confectionery dough is performed by a usual method. That is, aeration is performed by appropriately adjusting the temperature of the melted oily confectionery dough, and air or nitrogen is added to the oily confectionery dough by an open-type mixer such as a closed-type air mixer such as Mondomix or a Hobart mixer. This is performed by dispersing as fine bubbles.
[0010]
In the present invention, the shell is formed by injecting the air-containing oily confectionery dough into a mold and pressing it with a cooled press die. In this case, the temperature of the press die is preferably -20 to 10 ° C. When the temperature of the pressing mold exceeds 10 ° C, it takes an excessive time until the aerated oily confection is solidified after the pressing, and it is not preferable because the production capacity is remarkably reduced. In addition, dew condensation and frost are severe and stable production is impossible, which is not preferable.
[0011]
In the present invention, after the shell is formed by pressing with a pressing mold, the shell dough loses its fluidity, but it is further cooled if necessary, and then the excess aerated oily confectionery dough protruding from the upper surface of the mold If there is, scrape it off according to the usual method.
[0012]
In the present invention, a shell is formed at the above-mentioned point, and one or more edible materials serving as a center can be filled inside the shell by a conventional method. Although the type of this edible food is not particularly limited, in order to obtain a characteristic aerated composite oily confectionery, as the edible food, for example, physical properties and oily confectionery dough as a shell, oily confectionery having a different flavor, It is preferable to use emulsions, jellies, syrups, bean jams, nuts, puffs, baked goods, rice crackers and the like. After filling the shell with edible food, it may be cooled and solidified as it is, but if necessary, form a bottom with a molten oily confectionery dough, and the edible food filled inside the shell is not exposed and included It may be in a state where it has been done.
[0013]
Because, in the case of edible foods that are fluid at room temperature, such as syrups, and highly adherent edible foods, such as emulsions and jellies, those that are not exposed are easier to handle in industrial production and are easier to handle in water and alcohol. This is because volatile substances such as minerals can be prevented from dissipating, so that storage stability is high and adhesion to fingers is small, which is favorable for producers and consumers. The oily confectionery dough serving as the bottom may be a confectionery dough having the same composition and the same specific gravity as the oily confectionery dough as the shell, but is not limited thereto, and any type of oily confectionery dough can be used.
[0014]
A shell is formed by the aerated oily confectionery dough, and the aerated agglomerated oily confectionery in which the edible substance is included in the shell is cooled, solidified, and then separated from the mold.
[0015]
In the first invention, as a method for forming a thin layer of oily confectionery in a mold, there are known methods as follows. 1) After filling the oil-based confectionery dough into the mold in a molten state, the mold is inverted, and oil-based confections other than those that can become a thin layer are removed from the mold by the action of gravity and vibration or centrifugal force applied to the mold, and then cooled. Solidifying to form a thin layer on the inner surface of the mold; 2) filling the mold with the oily confectionery material in a molten state; removing the oily confectionery material other than the oily confectionery material to be a thin layer by suction; A method of forming a thin layer on the inner surface of the mold. 3) A fine mist is formed by taking out a melted oily confectionery dough through a small hole together with air or a nitrogen stream, and sprayed on the inner wall of the mold. A method of forming a thin layer on the inner surface. 4) A small mist is formed by feeding a small amount of melted oily confectionery material into a place where air or nitrogen gas is being blown out vigorously. 5) a method in which a thin layer is formed on the inner surface of the mold by spraying it onto the inner wall of the mold and cooling and solidifying it to form a thin layer on the inner surface of the mold. One of them can be appropriately selected and used.
[0016]
In the first invention, the thin oily confectionery used as the outer layer is limited to the non-aerated oily confectionery, and the thickness of the thin layer is not particularly limited. In order to take advantage of the features and exert the effects of the present invention, it is preferable that the thickness be as thin as possible. The thickness is appropriately adjusted depending on the releasability and the desired flavor and texture. The type of the oily confectionery dough forming the thin layer is not particularly limited as long as it does not contain air, and can be appropriately selected depending on the desired flavor and texture.
[0017]
In the first invention, the aerated oily confectionery dough is not particularly limited, but the specific gravity is 0.4 to 1.0.
In the first invention, when injecting the air-impregnated confectionery dough, the surface temperature of the mold is not particularly limited, but if the temperature is too low, the injected air-impregnated confectionery dough solidifies quickly and forms a shell by pressing. The allowable range is from 25 to 32 [deg.] C., since a thin layer formed when it is too high may melt and the effect of improving the releasability may be suppressed.
[0018]
The second invention is roughly classified into a case where the aerated oily confectionery dough is a temper-type oil-based confectionery dough mainly composed of a temper-type fat and oil, and a case where the non-tempered oil-based confectionery dough mainly contains a non-tempered type fat and oil. Temper-type oil-based confectionery dough is further classified into two cases: a case where a high-melting-point oil-fat crystal is added as a seed crystal and a case where the temperature is simply adjusted without the addition.
[0019]
In the second invention, in the case of a temper-type oil-based confectionery dough, and when high-melting fat crystals are added, examples of the high-melting fat crystals include 1,3-dibehenyl-2-oleylglycerol (hereinafter referred to as BOB). Can be When adding BOB, the inner surface temperature of the heated mold is preferably 25 to 45 ° C.
[0020]
In this case, if the temperature is lower than 25 ° C., the formation of a thin layer on the inner surface of the mold is not sufficient, and as a result, the shrinkage is insufficient and the peeling is not performed stably. If the temperature exceeds 45 ° C., BOB melts or dissolves in the oily phase of the oily confectionery dough, loses its function as a crystal nucleus, does not form stable crystals, does not shrink sufficiently after cooling and solidifying, and consequently peels off. Is not performed stably, and coarse crystals are precipitated, causing whitening called bloom, which greatly impairs commercial value.
[0021]
The amount of BOB to be added is 0.5 to 5% by weight based on the oily confectionery dough as a crystal amount, and if it is less than 0.5% by weight, it does not function sufficiently as a crystal nucleus and is not preferable. If it exceeds, the melting point of the oil-based confectionery dough is increased, which leads to deterioration of the mouthfeel, which is not preferable and is disadvantageous in cost. The temperature of the oily confectionery dough at the time of adding BOB is 25 ° C. to 37 ° C. If the temperature is lower than 25 ° C., the crystallization after the addition is too fast, resulting in an increase in the viscosity of the oily confectionery dough. When the temperature exceeds ℃, BOB is melted or dissolved in the oily phase of the oily confectionery dough, and the function as a crystal nucleus is lost, which is not preferable. In this case, the specific gravity of the aerated oily confectionery dough is preferably 0.7 to 1.0.
[0022]
In the second method, in the case where the aerated oily confectionery dough is a temper-type oily confectionery dough mainly composed of temper-type fats and oils, and the high melting point fat and oil crystals are not added, the surface temperature of the mold is 25 to 32 ° C. Specific gravity is limited to 0.8 to 1.0. Because, when the high melting point fat crystals are not included, since the crystal nucleus is a crystal of the fat forming the oily confectionery, its own melting point is lower than that of the high melting point fat crystals, and the mold temperature may be increased. As a result, the specific gravity cannot be reduced as much as when the high melting point fat and oil crystals are added. When the temperature of the mold is lower than 25 ° C., the formation of a thin layer on the inner surface of the mold is not sufficient, and as a result, the shrinkage is insufficient and the peeling is not performed stably. When the temperature exceeds 32 ° C., the crystal nuclei in the aerated dough disappear by melting, stable crystals are not formed, shrinkage after cooling and solidification is not sufficient, and as a result, separation is not performed stably and coarse crystals are precipitated. As a result, whitening called bloom occurs, which greatly impairs the commercial value.
[0023]
In the second method, when the air-containing oily confectionery material is a non-tempered oil-based confectionery material mainly composed of non-tempered oil and fat, it is solidified as a metastable crystal having a large shrinkage even when cooled directly from a molten state having no crystal nuclei. Therefore, the temperature range of the inner surface of the mold is 25 to 60 ° C. If the temperature is lower than 25 ° C., the formation of a thin layer on the inner surface of the mold is not sufficient, and as a result, the shrinkage is insufficient and the peeling is not performed stably. When the temperature exceeds 60 ° C., the thickness of the thin layer becomes excessively large, and excessive time is required for cooling, which is not preferable in industrial production. In this case, the specific gravity of the aerated oily confectionery dough is 0.7 to 1.0.
[0024]
According to this second method, after injecting the aerated oil-based confectionery dough directly into a heated mold, a shell is formed by pressing with a cooled press mold, and the inside of the shell is filled with edible material, and To form a bottom, solidify by cooling, and peel to obtain an aerated composite oily confection. The step of forming a thin layer before injecting the aerated oily confectionery dough into the mold has the advantage of simplifying the equipment because there is no need for a step of forming the thin layer, and the thin layer of the aerated oily confection formed on the inner surface of the mold is extremely thin. It is preferable without impairing the features of the aerated oily confectionery.
[0025]
【Example】
Hereinafter, examples of the present invention will be described, but the present invention is not limited thereto.
Manufacturing example 1製造 Manufacture of chocolate dough A
Cocoa mass (19.00 parts by weight), whole milk powder (14.50 parts by weight), cocoa butter (30.00 parts by weight), sugar (35.95 parts by weight), emulsifier (0.5 parts by weight), fragrance (0 0.05 parts by weight). After mixing, the mixture was ground with a refiner (manufactured by Buehler), and then conching was performed using a frisse conche (manufactured by Buehler) to obtain chocolate dough A.
[0026]
Manufacturing example 2製造 Manufacture of chocolate dough B
Cocoa mass (20.50 parts by weight), whole milk powder (16.00 parts by weight), cocoa butter (24.00 parts by weight), sugar (38.95 parts by weight), emulsifier (0.5 parts by weight), flavor (0 0.05 parts by weight). After mixing, the mixture was ground by a refiner (manufactured by Buehler), and then conching was performed using a frisse conche (manufactured by Buehler) to obtain chocolate dough B.
[0027]
Manufacturing example 3製造 Manufacture of aerated chocolate dough A1
Nitrogen was injected into the chocolate dough A obtained in Production Example 1 with an air mixer (manufactured by Monde Mix Co.), and aeration was performed simultaneously with stirring to obtain an aerated chocolate dough A1 having a specific gravity of 0.9.
[0028]
Manufacturing example 4製造 Production of O / W type emulsion C
The chocolate dough A (58.0 parts by weight) obtained in Production Example 1, a fresh cream (40.0 parts by weight) having a milk fat content of 45%, and a Western liquor (2.0 parts by weight) having an alcohol content of 50% were prepared by a conventional method. After stirring and mixing, an O / W type emulsion C was obtained.
[0029]
Example 1
After the chocolate dough B obtained in Production Example 2 was tempered using an auto-tempering machine (ATM: manufactured by Zorich), it was poured into a mold, and then the mold was inverted, and the mold was vibrated to remove excess chocolate dough B. After that, the mixture was solidified in a cooler at 15 ° C. for 3 minutes to form a thin layer of chocolate dough B on the inner surface of the mold.
Next, the surface temperature of the mold was adjusted to 26 ° C., and the aerated chocolate dough A1 obtained in Production Example 3 was poured into the mold, and vibrated by a tapping machine to put the aerated chocolate dough A1 inside the mold. Was evenly stretched along the thin layer. Thereafter, the air-containing chocolate dough A1 was pressed with a pressing die cooled to 0 ° C., solidified by cooling at 15 ° C. for 5 minutes, and excess air-containing chocolate dough A1 protruding from the upper surface of the mold was scraped off. A double shell was formed by the above operation.
The formed shell is filled with the O / W type emulsion C obtained in Production Example 4, cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 3. A1 was used to form a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled off to obtain an aerated composite oily confection having good texture, mouthfeel, and flavor.
[0030]
Manufacturing example 5製造 Manufacture of aerated chocolate dough A2
Nitrogen was injected into the chocolate dough A obtained in Production Example 1 with an air mixer (manufactured by Monde Mix Co.), and aeration was performed simultaneously with stirring to obtain an aerated chocolate dough A2 having a specific gravity of 0.7.
[0031]
Example 2
Using the chocolate dough B obtained in Production Example 2, a thin layer of chocolate dough B was formed on the inner surface of the mold in the same manner as in Example 1.
Next, the surface temperature of the mold was adjusted to 26 ° C., and the aerated chocolate dough A2 obtained in Production Example 5 was poured into the mold, and the pressed aerated chocolate dough A2 was cooled to −15 ° C. Was pressed to form a double shell in the same manner as in Example 1. Further, the formed shell was filled with the O / W emulsion C obtained in Production Example 4 and cooled in a cooler at 15 ° C. for 10 minutes. A bottom was formed from the chocolate dough A2, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes, and peeled to obtain an aerated composite oily confection having good texture, mouthfeel, and flavor.
[0032]
Manufacturing example 6製造 Manufacture of aerated chocolate dough A3
Nitrogen was injected into the chocolate dough A obtained in Production Example 1 using an air mixer (manufactured by Monde Mix Co.), and aeration was performed simultaneously with stirring to obtain an aerated chocolate dough A3 having a specific gravity of 0.5.
[0033]
Example 3
Using the chocolate dough B obtained in Production Example 2, a thin layer of chocolate dough B was formed on the inner surface of the mold in the same manner as in Example 1.
Next, the surface temperature of the mold was adjusted to 26 ° C., and the aerated chocolate dough A3 obtained in Production Example 6 was poured into the mold. Pressing was performed to form a double shell in the same manner as in Example 1. Further, the formed shell was filled with the O / W type emulsion C obtained in Production Example 4 and cooled in a cooler at 15 ° C. for 10 minutes. A bottom was formed from the chocolate dough A3, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0034]
Manufacturing example 7製造 Production method of chocolate dough D
Cocoa mass (10.00 parts by weight), whole milk powder (20.00 parts by weight), cocoa butter (25.50 parts by weight), sugar (43.95 parts by weight), emulsifier (0.50 parts by weight), flavor (0 0.05 parts by weight). After mixing, the mixture was ground with a refiner (manufactured by Buehler), and then conching was performed using a frisse conche (manufactured by Buehler) to obtain chocolate dough D.
[0035]
Manufacturing example 8製造 Manufacture of aerated chocolate dough A4
Nitrogen was injected into the chocolate dough A obtained in Production Example 1 with an air mixer (manufactured by Monde Mix Co.), and aeration was performed simultaneously with stirring to obtain an aerated chocolate dough A4 having a specific gravity of 0.8.
[0036]
Example 4
Using the chocolate dough B obtained in Production Example 2, a thin layer of chocolate dough B was formed on the inner surface of the mold in the same manner as in Example 1. Next, the surface temperature of the mold was adjusted to 26 ° C., and the air-containing chocolate dough A4 obtained in Production Example 8 was poured into the mold. Pressing was performed to form a double shell in the same manner as in Example 1.
Further, the formed shell is filled with the O / W type emulsion C obtained in Production Example 4, cooled in a cooler at 15 ° C. for 10 minutes, and then coated with the chocolate dough obtained in Production Example 7. D. A bottom was formed, and the bottom was cooled and solidified in a cooler at 12 ° C. for 40 minutes, and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0037]
Manufacturing example 9製造 Method of manufacturing aerated chocolate dough A5
After adjusting the temperature of the chocolate dough A obtained in Production Example 1 to 35 ° C., adding 2% by weight of crystal BOB (trade name: Chocoseed B: manufactured by Fuji Oil Co., Ltd.), mixing, and then mixing with an air mixer ( Nitrogen was injected into the mixture with a mixer (manufactured by Mondomix Co., Ltd.), and aeration was performed simultaneously with stirring to obtain an aerated chocolate dough A5 having a specific gravity of 0.8.
[0038]
Manufacturing example 10Method for producing O / W emulsion E
The chocolate dough A (53.0 parts by weight) obtained in Production Example 1, fresh cream (45.0 parts by weight) having a milk fat content of 45%, and Western liquor (2.0 parts by weight) having an alcohol content of 50% were prepared in a conventional manner. The mixture was stirred and mixed to obtain an O / W type emulsion E.
[0039]
Example 5
The aerated chocolate dough A5 obtained in Production Example 9 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A5 along the inner surface of the mold. I let it.
Then, it was pressed with a pressing die cooled to 3 ° C. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A5 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell is filled with the O / W type emulsion E obtained in Production Example 10, cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 3. A1 was used to form a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled off to obtain an aerated composite oily confection having good texture, mouthfeel, and flavor.
[0040]
Example 6
The aerated chocolate dough A5 obtained in Production Example 9 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A5 along the inner surface of the mold. I let it.
Then, it pressed with the press type cooled to -5 degreeC. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A5 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell is filled with the O / W type emulsion E obtained in Production Example 10 and cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 9 A5 was used to form a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled off to obtain an aerated composite oily confection having good texture, mouthfeel, and flavor.
[0041]
Manufacturing example 11製造 Method of producing aerated chocolate dough A6
After adjusting the temperature of the chocolate dough A obtained in Production Example 1 to 35 ° C., adding 2% by weight of crystalline BOB as a crystalline amount, and mixing, nitrogen was injected with an air mixer (manufactured by Monde Mix), followed by stirring. Simultaneously, air was applied to obtain an air-containing chocolate dough A6 having a specific gravity of 0.6.
[0042]
Example 7
The aerated chocolate dough A6 obtained in Production Example 11 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A6 along the inner surface of the mold. I let it.
Then, it pressed with the press type cooled to -12 degreeC. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A6 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell is filled with the O / W type emulsion E obtained in Production Example 10 and cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 11 A6 was used to form a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0043]
Example 8
The aerated chocolate dough A5 obtained in Production Example 9 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A5 along the inner surface of the mold. I let it.
Then, it was pressed with a pressing die cooled to 3 ° C. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A5 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell was filled with the O / W emulsion E obtained in Production Example 10 and cooled in a cooler at 15 ° C. for 10 minutes. This was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled off to obtain an aerated composite oily confection having a good texture, mouthfeel and flavor.
[0044]
Manufacturing example 12方法 Method of producing fat cream F
Temper-type vegetable oil (brand name: Melano NEWS7: manufactured by Fuji Oil Co., Ltd .; cocoa butter substitute fat: 35.00 parts by weight), sugar (36.45 parts by weight), whole milk powder (23.00 parts by weight), freeze-dried strawberry (5.00 parts by weight), an emulsifier (0.50 parts by weight), and a fragrance (0.05 parts by weight) were mixed by a conventional method, refining was performed with a refiner (manufactured by Bühler), and Frisse conche (manufactured by Bühler) Was performed to obtain fat cream F having a strawberry flavor.
[0045]
Example 9
The aerated chocolate dough A5 obtained in Production Example 9 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A5 along the inner surface of the mold. I let it.
Then, it was pressed with a pressing die cooled to 3 ° C. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A5 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
After filling the fat cream F obtained in Production Example 12 into the formed shell and cooling it in a cooler at 15 ° C. for 10 minutes, the bottom was formed with the aerated chocolate dough A1 obtained in Production Example 3. The mixture was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0046]
Manufacturing example Thirteen方法 Method of producing fat cream G
Non-tempered vegetable oil (brand name: Melano STS: manufactured by Fuji Oil Co., Ltd. Cocoa butter substitute fat: 18.00 parts by weight), sugar (33.45 parts by weight), whole milk powder (18.00 parts by weight), almond paste ( 30.00 parts by weight), an emulsifier (0.50 parts by weight), and a fragrance (0.05% by weight) are mixed by a conventional method, refining is performed by a refiner (manufactured by Bühler), and then by frisse conche (manufactured by Bühler). Conching was performed to obtain almond-flavored fat cream G.
[0047]
Example 10
The aerated chocolate dough A5 obtained in Production Example 9 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A5 along the inner surface of the mold. I let it.
Then, it was pressed with a pressing die cooled to 3 ° C. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A5 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell was filled with the fat cream G obtained in Production Example 13 and an appropriate amount of almonds in a hole shape, and cooled in a cooler at 15 ° C. for 10 minutes. A bottom was formed from the soft chocolate dough A1, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0048]
Example 11
The air-containing chocolate dough A1 obtained in Production Example 3 is poured into a mold whose surface temperature is adjusted to 30 ° C., and is vibrated by a tapping machine to uniformly spread the air-containing chocolate dough A1 along the inner surface of the mold. I let it.
Then, it pressed with the press type | mold cooled to 5 degreeC. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A1 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell is filled with the O / W type emulsion E obtained in Production Example 10 and cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 5 A2 was used to form a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0049]
Manufacturing example 14製造 Method of producing semi-chocolate dough H
Non-tempered vegetable oil (brand name: Melano STS: manufactured by Fuji Oil Co., Ltd. Cocoa butter substitute fat: 35.45 parts by weight), sugar (38.00 parts by weight), whole milk powder (18.00 parts by weight), oil content 11% Cocoa powder (8.00 parts by weight), an emulsifier (0.50 parts by weight), and a fragrance (0.05 parts by weight) were mixed by a conventional method, refining was performed with a refiner (manufactured by Buehler Co., Ltd.), and fliss conche ( Conveying was performed with a Buchler Co., Ltd.) to obtain quasi-chocolate dough H.
[0050]
Manufacturing example Fifteen製造 Method of producing aerated chocolate dough H1
Nitrogen was injected into the quasi-chocolate dough H obtained in Production Example 14 with an air mixer (manufactured by Monde Mix), and air was simultaneously added with stirring to obtain an aerated quasi-chocolate dough H1 having a specific gravity of 0.7. .
[0051]
Example 12
The air-containing chocolate dough H1 obtained in Production Example 15 was poured into a mold whose surface temperature was adjusted to 50 ° C., and was vibrated by a tapping machine to make the semi-air-containing chocolate dough H1 uneven along the inner surface of the mold. And stretched.
Then, it pressed with the press type | mold cooled to 5 degreeC. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing quasi-chocolate dough H1 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell was filled with the O / W emulsion C obtained in Production Example 4 and cooled in a cooler at 15 ° C. for 10 minutes, and then the air-containing quasi-chocolate obtained in Production Example 15 was filled. A bottom was formed from the dough H1, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0052]
Manufacturing example 16製造 Manufacturing method of aerated chocolate dough A7
Nitrogen was injected into the chocolate dough A obtained in Production Example 1 with an air mixer (manufactured by Monde Mix Co.), and aeration was performed simultaneously with stirring to obtain an aerated chocolate dough A7 having a specific gravity of 1.1.
[0053]
Comparative example 1
After the chocolate dough B obtained in Production Example 2 was tempered using an auto-tempering machine (ATM: manufactured by Zorich), it was poured into a mold, and then the mold was inverted, and the mold was vibrated to remove excess chocolate dough B. After that, the mixture was solidified in a cooler at 15 ° C. for 3 minutes to form a thin layer of chocolate dough B on the inner surface of the mold.
Next, the air-containing chocolate dough A7 obtained in Production Example 16 was poured into the mold adjusted to a surface temperature of 26 ° C., and was vibrated by a tapping machine to apply the air-containing chocolate dough A7 to the thin layer on the inner surface of the mold. Stretched evenly along. Thereafter, the pressurized chocolate dough A7 was pressed with a pressing die cooled to 0 ° C., cooled and solidified at 15 ° C. for 5 minutes, and extra air-containing chocolate dough A7 protruding from the upper surface of the mold was scraped off. A double shell was formed by the above operation.
The formed shell is filled with the O / W type emulsion C obtained in Production Example 4, cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 3. A1 formed a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes to obtain an aerated composite oily confection. The quality of the obtained aerated composite oily confectionery does not have the characteristic texture and mouthfeel characteristic of the aerated dough, and the composite oily confection obtained by the conventional technology, that is, the shell is not aerated chocolate. It was not much different from the composite oily confection.
[0054]
Comparative example 2
After the chocolate dough B obtained in Production Example 2 was tempered using an auto-tempering machine (ATM: manufactured by Zorich), it was poured into a mold, and then the mold was inverted, and the mold was vibrated to remove excess chocolate dough B. After that, the mixture was solidified in a cooler at 15 ° C. for 3 minutes to form a thin layer of chocolate dough B on the inner surface of the mold.
Next, the air-containing chocolate dough A1 obtained in Production Example 3 was poured into the mold adjusted to a surface temperature of 26 ° C., and was vibrated by a tapping machine to apply the air-containing chocolate dough A1 to the thin layer on the inner surface of the mold. Stretched evenly along. Thereafter, the air-containing chocolate dough A1 was pressed with a pressing die cooled to 15 ° C., but it took an excessively long time to form a shell, which was not preferable in industrial production.
[0055]
Comparative example 3
After the chocolate dough B obtained in Production Example 2 was tempered using an auto-tempering machine (ATM: manufactured by Zorich), it was poured into a mold, and then the mold was inverted, and the mold was vibrated to remove excess chocolate dough B. After that, the mixture was solidified in a cooler at 15 ° C. for 3 minutes to form a thin layer of chocolate dough B on the inner surface of the mold.
Next, the aerated chocolate dough A1 obtained in Production Example 3 was poured into the mold adjusted to a surface temperature of 26 ° C., and was vibrated by a tapping machine to make the aerated chocolate dough A1 uneven along the inner surface of the mold. And stretched. Thereafter, the pressed chocolate dough A1 was pressed with a pressing die cooled to −25 ° C., but significant dew condensation and frost occurred in the pressing die, which was not preferable in industrial production.
[0056]
Manufacturing example 17製造 Method of producing aerated chocolate dough A8
After adjusting the temperature of the chocolate dough A obtained in Production Example 1 to 35 ° C., adding 2% by weight of crystalline BOB and mixing, nitrogen was injected with an air mixer (manufactured by Monde Mix Co.), and the mixture was added simultaneously with stirring. Care was taken to obtain an aerated chocolate dough A8 having a specific gravity of 0.5.
[0057]
Comparative example 4
The aerated chocolate dough A8 obtained in Production Example 17 was poured into a mold whose surface temperature was adjusted to 35 ° C., and was vibrated by a tapping machine to uniformly spread the aerated chocolate dough A8 along the inner surface of the mold. I let it.
Then, it was pressed with a pressing die cooled to 3 ° C. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing chocolate dough A8 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell is filled with the O / W type emulsion E obtained in Production Example 10, cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 3. A bottom was formed at A1, and this was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled off, but only 50% of the whole was peeled off. Therefore, it is judged that continuous production is impossible in the method of the present comparative example, which is not preferable for industrial production.
[0058]
Example Thirteen
The quasi-chocolate dough H obtained in Production Example 14 is poured into a mold in a molten state at a product temperature of 40 ° C., then the mold is inverted, and the mold is vibrated to remove excess quasi-chocolate dough H, and then cooled at 15 ° C. For 3 minutes to form a thin layer of chocolate dough H on the inner surface of the mold.
Next, the air-containing chocolate dough A1 obtained in Production Example 3 was poured into the mold having a surface temperature of 26 ° C., and vibration was applied by a tapping machine, so that the air-containing chocolate dough A1 was placed along the thin layer on the inner surface of the mold. I extended it evenly. Thereafter, the air-containing chocolate dough A1 was pressed with a pressing die cooled to 0 ° C., solidified by cooling at 15 ° C. for 5 minutes, and excess air-containing chocolate dough A1 protruding from the upper surface of the mold was scraped off. A double shell was formed by the above operation.
The formed shell is filled with the O / W type emulsion C obtained in Production Example 4, cooled in a cooler at 15 ° C. for 10 minutes, and then the aerated chocolate dough obtained in Production Example 3. A1 was used to form a bottom, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled off to obtain an aerated composite oily confection having good texture, mouthfeel, and flavor.
[0059]
Example 14
The quasi-chocolate dough H obtained in Production Example 14 is poured into a mold in a molten state at a product temperature of 40 ° C., then the mold is inverted, and the mold is vibrated to remove excess quasi-chocolate dough H, and then cooled at 15 ° C. For 3 minutes to form a thin layer of chocolate dough H on the inner surface of the mold.
Next, into the mold having a surface temperature of 26 ° C., the air-containing quasi-chocolate dough H1 obtained in Production Example 15 was poured into a mold whose surface temperature was adjusted to 50 ° C., and vibration was applied by a tapping machine. The semi-aerated chocolate dough H1 was uniformly spread along the thin layer on the inner surface of the mold.
Then, it pressed with the press type | mold cooled to 5 degreeC. After cooling in a cooler at 15 ° C. for 5 minutes, excess air-containing quasi-chocolate dough H1 protruding from the upper surface of the mold was scraped off. By the above operation, a shell was formed in the mold.
The formed shell was filled with the O / W emulsion C obtained in Production Example 4 and cooled in a cooler at 15 ° C. for 10 minutes, and then the air-containing quasi-chocolate obtained in Production Example 15 was filled. A bottom was formed from the dough H1, which was cooled and solidified in a cooler at 12 ° C. for 40 minutes and peeled to obtain an aerated composite oily confection having a good texture, mouthfeel, and flavor.
[0060]
【The invention's effect】
According to the present invention, it is possible to form a shell stably with a wide range of aerated oil-based confectionery dough having a specific gravity of 0.4 to 1.0, and further, edible foods to be combined can be arbitrarily selected, and various It is possible to provide a flavored aerated composite oil-based confectionery having a distinctive texture, a good melting in the mouth, and a flavor.
Claims (9)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007259777A (en) * | 2006-03-29 | 2007-10-11 | Meiji Seika Kaisha Ltd | Composite oily confectionery and method for producing the same |
| JP2008535502A (en) * | 2005-04-13 | 2008-09-04 | ビューラー アーゲー | Method for producing filled food |
| WO2011027621A1 (en) * | 2009-09-03 | 2011-03-10 | 株式会社ロッテ | Chocolate product and production method therefor |
| WO2012039336A1 (en) * | 2010-09-24 | 2012-03-29 | 株式会社ロッテ | Method for producing chocolate with filling and chocolate produced thereby |
| JP2016082944A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| JP2016082945A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3451846A1 (en) | 2016-08-30 | 2019-03-13 | Nestec SA | Process for making micro-aerated choco-material |
| WO2018041884A2 (en) | 2016-08-30 | 2018-03-08 | Nestec Sa | Composition, process and use |
| CN109475144A (en) | 2016-08-30 | 2019-03-15 | 雀巢产品技术援助有限公司 | Aerated chocolate substance |
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- 2002-08-23 JP JP2002243514A patent/JP3883479B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008535502A (en) * | 2005-04-13 | 2008-09-04 | ビューラー アーゲー | Method for producing filled food |
| JP2007259777A (en) * | 2006-03-29 | 2007-10-11 | Meiji Seika Kaisha Ltd | Composite oily confectionery and method for producing the same |
| WO2011027621A1 (en) * | 2009-09-03 | 2011-03-10 | 株式会社ロッテ | Chocolate product and production method therefor |
| WO2012039336A1 (en) * | 2010-09-24 | 2012-03-29 | 株式会社ロッテ | Method for producing chocolate with filling and chocolate produced thereby |
| JP2016082944A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| JP2016082945A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
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| JP3883479B2 (en) | 2007-02-21 |
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