JP2004097096A - Method for making oil and fat-base confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making oil and fat-base confectionery having excellent appearance, which prevents alteration caused on the center part of the oil and fat-base confectionery during a baking process. <P>SOLUTION: This method for making oil and fat-base confectionery 70 comprises the following process: forming oil and fat-base confectionery into a predetermined shape by a forming device 10 to make a center part 50, putting liquid raw material 61 and solid raw material 62 on the surface of the center part 50 using a rotary kiln 20 to form a surface skin layer 60, baking the surface skin layer 60 formed on the surface of the center part 50 at 180-300°C for 20 sec to 3 min using a hot air feeder 30. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing an oily confectionery, and more particularly, to a method for producing a baked confectionery having a center portion made of an oily confectionery such as chocolate.
[0002]
[Prior art]
Conventionally, a baked confection consisting of a center portion composed of an oily confectionery such as chocolate and a skin layer composed of flour or the like has been known, and the complex taste and texture of the center portion chocolate and the like and the skin layer have been known. Is gaining popularity in the market.
[0003]
As a conventional method for producing such an oily confectionery, there is known a method in which a skin layer having voids therein is baked in advance and then chocolate or the like is injected into the voids.
[0004]
It is also known to form a skin layer on the surface after forming a center portion in advance. For example, Japanese Patent Application Laid-Open No. 63-123333 discloses a method of forming a solid center in a rotary kettle. A liquid raw material is bound to the surface, and a powdery or / and flake-like solid raw material is bound to the liquid raw material. The bonding step between the liquid raw material and the solid raw material is sequentially performed an arbitrary number of times. A method for producing a baked confection having a center, which is baked after being repeated, is disclosed, and the use of chocolate as a solid center is described. Further, in the embodiment, it is described that the dough for baking is baked at 190 to 200 ° C. for 10 minutes using the center portion as a peanut.
[0005]
Japanese Patent Publication No. 110110/1995 discloses that a coating liquid and a coating powder are alternately and repeatedly introduced into a rotary kettle while rotating a solid material serving as a central core having a diameter of 5 mm or more in the rotary kettle. After forming a coating layer of a predetermined weight by coating treatment, it is a method of manufacturing a baked confectionery by roasting the coating layer, the repetitive coating treatment time with the coating liquid and coating powder both 30 seconds or more The coating liquid is a mixture of sugar and egg and has a viscosity of 200 to 100,000 cp. The coating powder is a mixture of powdered raw materials to obtain an oil and fat content of 30 to 50% by weight and a mesh of 4 to 12 mesh. A method for producing a baked confectionery containing a central core, characterized by being passed through a net, is disclosed. Further, in the embodiment, it is described that the dough for baking is baked in an oven at 180 ° C. for 20 minutes, with the center part being almond, apple pulp and sausage.
[0006]
[Problems to be solved by the invention]
However, of the above prior arts, in the method of injecting oily confectionery into the void portion after baking and manufacturing a skin layer having a void inside in advance, the fat and oil is injected into the void by a thin tip dispenser. It is necessary to dispense the confectionery, but at this time, the oily confectionery may overflow, or the skin layer may be damaged, which is not preferable. In addition, since there is a limit to the dispensed amount of oily confectionery, the center cannot be enlarged, and further, ingredients such as nuts cannot be put in the center or the center cannot be multilayered. There was a problem.
[0007]
Further, in the method described in JP-A-63-123333 or JP-B-7-110194, although the above-mentioned problems can be solved, the skin is baked using a baking means such as an oven. Since the layer is baked at a high temperature for a long time, there is a problem that when the center portion is made of oil or fat confectionery such as chocolate, the oil or fat confection itself is deteriorated. For this reason, forming an epidermis layer using the above-mentioned method with an oily confectionery such as chocolate as the center has not been implemented as a production line that is industrially mass-produced at present. Was.
[0008]
Therefore, the object of the present invention is to provide an excellent appearance, to enlarge the oily confectionery in the center portion and to freely contain ingredients and the like, and to further prevent the oily confectionery in the center portion from being deteriorated during production. And a method for producing an oil-based confectionery.
[0009]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing an oil-based confectionery of the present invention comprises a step of forming the oil-based confectionery into a predetermined shape to form a center portion, and a step of rotating the surface by rotating a rotary pot. A skin layer forming step of forming a skin layer by applying a liquid raw material and a solid raw material to the surface layer, and a firing step of heating and firing the skin layer formed on the center portion surface at 180 to 300 ° C. for 20 seconds to 3 minutes. It is characterized by including.
[0010]
According to this manufacturing method, the oily confectionery is previously formed into a predetermined shape to form a center portion, and then the liquid material and the solid material are applied to the surface of the center portion while being rotated by a rotary kettle to form a skin layer. Is formed, which makes it possible to produce an oil-based confection having an excellent appearance and a large center portion as compared with the method of dispensing the oil-based confection described above. In the baking step, the baking temperature and time are within the above ranges, so that only the skin layer can be baking efficiently, and damage to the greasy confection inside can be minimized. Can be prevented.
[0011]
In the production method of the present invention, the liquid raw material preferably contains at least saccharides and water, and the solid raw material preferably contains pregelatinized starch and wheat flour, and more preferably powdered fat or oil is added. . According to this, in combination with the oily confectionery in the center portion, it is possible to provide an oily confectionery excellent in flavor and texture.
[0012]
In the production method of the present invention, the center portion may be a single layer, but is preferably formed of two or more layers of oily confectionery. According to this, it is possible to provide a fat-based confectionery which is further excellent in flavor and texture and has a change in appearance when cracked.
[0013]
Furthermore, in the manufacturing method of the present invention, it is preferable that the center portion contains an ingredient, the center portion is aerated, or both. According to this, it is possible to provide a fat-based confectionery which is further excellent in flavor and texture and has a change in appearance when cracked.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a schematic process diagram showing one embodiment of the production method of the present invention, wherein (a) shows a center portion forming process, (b) shows a skin layer forming process, and (c) shows a firing process. FIG. 2 is a view showing an example of an oily confectionery with a powder obtained by the production method of the present invention, wherein (a) is a front view and (b) is a cross-sectional view.
[0015]
First, an apparatus used in the manufacturing method of the present invention will be described. In this embodiment, a forming apparatus 10 as shown in FIG. 1A is used as a center part forming means, and FIG. A rotary kettle 20 as shown in FIG. 1B is used, and a hot air supply device 30 as shown in FIG.
[0016]
As shown in FIG. 1A, the forming apparatus 10 includes a hopper 11 that supplies a raw material for oily confectionery, and a pair of rollers 12 and 13 that abut against each other and rotate in opposite directions. A plurality of hemispherical mold portions 12a and 13a filled with the raw material of the oily confectionery are formed on the rollers 12 and 13 at predetermined intervals along the circumference in the rotation direction of each roll. Then, on the contact surfaces of the rollers 12, 13, the mold portions 12a, 13a rotate synchronously so as to be aligned. Further, the rollers 12, 13 can be cooled.
[0017]
Further, a conveyor 14 is arranged below the rollers 12 and 13. The conveyor 14 is moving in accordance with the discharge speed of the center portion 50, and is moving rightward in the drawing, which is the rotation direction of the roller 13 in FIG.
[0018]
In the present invention, the method of forming the center portion 50 is not limited to the method using the above-described molding device. For example, another oleaginous confectionery is attached to the core of the oleaginous confectionery by using a rotary pot or the like. Forming the center part 50 by a method of combining two molds, a method of attaching chocolate to a minute central core using a rotary pot, a method of dispensing on a conveyor belt, a method of cutting a rod-shaped extruded material, etc. May be.
[0019]
The rotating kettle 20 rotates the center part 50 thrown into the kettle 21 as the kettle 21 rotates, whereby the liquid raw material 61 and the solid raw material 62 are uniformly attached to the surface of the center part 50. Is configured. Such a rotary kettle 20 is not particularly limited, and for example, a conventionally known device called a revolver is suitably used.
[0020]
The hot-air supply device 30 includes a hot-air supply unit 31 and a conveyor 32 disposed below the hot-air supply unit 31, and the center unit 50 on which the skin layer 60 is formed can move on the conveyor 32 at a predetermined speed. It is configured as follows.
[0021]
As the hot-air supply unit 31, a known hot-air supply device having a structure in which air sent by a blowing fan is heated by a heater and blown out from a nozzle can be preferably used, but is not limited thereto. Also, the size and shape of the nozzle are not particularly limited, and can be appropriately selected according to the shape and size of the product and the number of center portions 50. In the present invention, one nozzle may simultaneously blow hot air onto multiple rows of oily confectionery, or a plurality of nozzles may be provided according to the number of rows.
[0022]
The firing means in the present invention is not limited to the hot air supply device as described above, and a conventionally known direct-fired roaster, an electric oven, or the like may be used.
[0023]
Next, an embodiment of the method for producing an oily confectionery according to the present invention using the above-described apparatus will be described.
[0024]
First, as shown in FIG. 1A, a raw material of a melted oily confectionery is put into a hopper 11. The raw material is supplied from the outlet 11a to between the rollers 12 and 13 rotating in the direction of the arrow, where the raw material is filled so as to be pressed into the hemispherical mold parts 12a and 13a. Then, the mold portion 12a and the mold portion 13a are aligned on the contact point between the roller 12 and the roller 13, and the raw material is formed into a spherical shape, so that the center portion 50 is formed. As the rotation further proceeds, the center portion 50 is gradually cooled, released from the mold portions 12a and 13a which start to be opened, discharged in a spherical shape, dropped on the lower conveyor 14 and placed thereon, and moved to the next step. Sent.
[0025]
As a raw material of the oily confectionery used for the center portion 50, a conventionally commonly used one can be appropriately selected and used. For example, when the oily confectionery is chocolate, cacao mass, cocoa powder, cocoa butter, other vegetable oils, whole milk powder, skim milk powder, whey powder, sugar, lactose, sugars such as maltose, emulsifiers such as lecithin, A fragrance or the like is used. In addition, any kind of chocolate such as bitter chocolate, milk chocolate, white chocolate, etc. may be used, and any of pure chocolate, chocolate and quasi-chocolate specified in the rules may be used, but after baking, the chocolate is cooled without being tempered. It is preferable to use quasi-chocolate because blooming is likely to occur due to this. In addition, cream or the like may be used as a raw material of other oily confectionery.
[0026]
The size of the center portion 50 is not particularly limited. Further, the shape of the center portion 50 is not particularly limited to a spherical shape, and may be a rugby ball shape or a square shape.
[0027]
Further, in the present invention, the center portion 50 may contain an ingredient. In this case, as ingredients, for example, nuts, biscuit crumbs, puffs, flakes, dried fruits, granular sugars, and the like can be used. Examples of the nuts include almonds, peanuts, macadamia nuts, cashew nuts, walnuts, pistachios, hazelnuts, and the like. These can be used as whole grains, pulverized products, cut products, etc., and they may be used alone or in combination of plural types.
[0028]
Further, the center section 50 may be aerated. In this case, it is preferable to aerate the air so that the amount of air is 0.6 to 1.1 g / ml.
[0029]
Next, as shown in FIG. 1 (b), the liquid material 61 and the solid material 62 are applied while rotating the center part 50 thus formed into the rotary kettle 20 as shown in FIG. The skin layer 60 is formed.
[0030]
The liquid raw material 61 applied to the surface of the center portion 50 is not particularly limited as long as it can bind the center portion 50 and the solid raw material 62 as a binder, and is not particularly limited, and is a sugar containing at least a saccharide and water. Liquid is preferably used. In this case, the concentration of the saccharide is preferably 10% by mass or more, more preferably 10 to 70% by mass, based on the whole liquid raw material. If the saccharide concentration is less than 10%, the calcination time in the subsequent calcination step is prolonged, which is not preferable. If it exceeds 70%, the workability such as crystal precipitation is deteriorated, which is not preferable. Further, the liquid raw material 61 may contain syrup, sugar alcohol, milk powder and the like in addition to the above-mentioned saccharides and water.
[0031]
Further, the solid raw material 62 is charged into the rotary pot 20 alternately with the liquid raw material 61, and the solid raw material 62 is adhered to the surface of the center portion 50 using the liquid raw material 61 as a binder.
[0032]
The solid raw material 62 is not particularly limited as long as it is a bakable dough raw material, but preferably contains pregelatinized starch and wheat flour, and more preferably powdered fats and oils. The texture, baking color, and baking time can be controlled by arbitrarily changing these combinations. In addition, as the pregelatinized starch, α-waxy corn starch, Kanbai flour, α-tapioca starch and the like are preferably used.
[0033]
In the above, in the case of using pregelatinized starch and wheat flour, the compounding ratio is preferably 30 to 95% by mass of pregelatinized starch and 5 to 70% by mass of flour based on the total amount of the solid raw material 62. When pregelatinized starch, wheat flour, and powdered fat are used, the mixing ratio is 5 to 80% by mass of pregelatinized starch, 5 to 60% by mass of flour, 5% by weight of powdered fat, based on the total amount of the solid raw material 62. It is preferably about 60% by mass. Further, it is preferable that the solid raw material 62 is adjusted so that the particle diameter is 12 mesh or less.
[0034]
The application of the liquid material 61 and the application of the solid material 62 are alternately repeated a plurality of times to form the skin layer 60 on the surface of the center portion 50.
[0035]
Finally, as shown in FIG. 1C, hot air is blown by the hot air supply device 30 to the center portion 50 on which the skin layer 60 is formed, and the skin layer 60 is baked to produce the oily confectionery 70.
[0036]
Here, the manufacturing method of the present invention is characterized in that the heating and firing are performed at a high temperature and a short time at 180 to 300 ° C for 20 seconds to 3 minutes, and the heating and firing are performed at 200 to 250 ° C for 1 to 2 minutes. More preferred.
[0037]
By defining the heating conditions in this range, the deterioration of the oily confectionery in the center portion 50 due to the heating can be prevented, and the quality of the oily confectionery can be maintained well.
[0038]
If the temperature is lower than 180 ° C., the baking of the skin layer 60 becomes insufficient, which is not preferable. If the temperature is higher than 300 ° C., the skin layer 60 is preferably burned even though moisture remains inside the skin layer. Absent. Further, if the heating time is shorter than 20 seconds, the baking of the skin layer 60 is still insufficient, so that it is not preferable. If the heating time is longer than 3 minutes, the oily confectionery in the center portion 50 is deteriorated, and the appearance and the texture are deteriorated. It is not preferable. The flow rate of the hot air is preferably 40 to 70 m / min.
[0039]
The oily confectionery 70 of the present invention manufactured by the above method is spherical as a whole as shown in FIG. 2 (a), and further from the center portion 50 and the skin layer 60 as shown in FIG. 2 (b). Therefore, a complex taste and texture of the oily confectionery of the center portion 50 and the skin layer can be obtained.
[0040]
In addition, since the skin layer 60 is formed after the center portion 50 is formed in advance, the appearance is excellent without overflow due to dispensing, and the fat and oily confection of the center portion 50 can be enlarged, and the ingredients and the like can be freely contained. Can do it.
[0041]
Then, in the baking step of the skin layer, the conditions of the hot air are defined in the above range, so that the oily confectionery 70 can be manufactured without deteriorating the oily confectionery of the center portion 50.
[0042]
In the oily confectionery of the present invention, for example, as in the oily confectionery 71 shown in FIG. 3, the center portion is formed by two or more layers of oily confectionery composed of the inner layer center portion 51 and the outer layer center portion 52. It may be formed. As such a combination, for example, the inner layer center portion 51 may be made of white chocolate containing strawberries, and the outer layer center portion 52 may be made of milk chocolate.
[0043]
【Example】
Example 1
First, a spherical center portion 50 made of chocolate and having a diameter of 16 mm was formed using the apparatus shown in FIG.
[0044]
As the chocolate dough, ordinary milk chocolate dough comprising cacao mass, sugar as a main ingredient, cocoa butter and vegetable fat as fats and oils, skim milk powder and whole milk powder as milk ingredients, lecithin as an emulsifier, and other flavors was used.
[0045]
Next, using a rotary kettle shown in FIG. 1B, a liquid material and a solid material were repeatedly adhered to the surface of the center portion an arbitrary number of times to form a skin layer.
[0046]
As the liquid raw material, a sugar solution obtained by mixing 62 parts by mass of sugar and 38 parts by mass of water was used. In addition, as a solid raw material, a mixture prepared by mixing 30 parts by mass of α-waxy corn starch, 20 parts by mass of flour, and 50 parts by mass of powdered fat and oil to adjust to a powder of 12 mesh or less was used.
[0047]
Next, using a hot air supply device (manufactured by Arakawa Seisakusho, trade name: jet zone) shown in FIG. 1 (c), a nozzle having a diameter of 1.6 cm was arranged at a height of 9 cm from the chocolate surface as a hot air supply unit, and hot air was supplied. The supply condition was sprayed at 230 ° C. for 75 seconds to bake the skin layer, thereby producing the chocolate confectionery of Example 1.
[0048]
As a result of cracking the chocolate confectionery after the production and observing the center portion inside, the chocolate in the center portion did not deteriorate and no change in appearance was observed. Also, the texture was excellent.
[0049]
Example 2
The chocolate confectionery of Example 2 was manufactured under the same conditions as in Example 1 except that the hot air supply was performed at 250 ° C. for 1 minute.
[0050]
As a result of cracking the chocolate confectionery after the production and observing the center portion inside, the chocolate in the center portion did not deteriorate and no change in appearance was observed. Also, the texture was excellent.
[0051]
Example 3
A direct-fired roaster was used in place of the hot air supply device in Example 1, and the upper stage of the roaster was 200 ° C. and the lower stage was 200 ° C., and baked for 2 minutes under the same conditions as in Example 1, except that the roaster was fired for 2 minutes. A chocolate candy was produced.
[0052]
As a result of cracking the chocolate confectionery after the production and observing the center portion inside, the chocolate in the center portion did not deteriorate and no change in appearance was observed. Also, the texture was excellent.
[0053]
Example 4
The chocolate of Example 4 was used under the same conditions as in Example 1 except that an electric oven was used instead of the hot air supply device in Example 1 and the upper stage of the oven was set at 250 ° C. and the lower stage was set at 250 ° C. for 2 minutes. Confectionery was manufactured.
[0054]
As a result of cracking the chocolate confectionery after the production and observing the center portion inside, the chocolate in the center portion did not deteriorate and no change in appearance was observed. Also, the texture was excellent.
[0055]
Comparative Example 1
The chocolate confectionery of Comparative Example 1 was manufactured under the same conditions as in Example 1 except that the hot air supply condition in the example was 150 ° C. for 3 minutes.
[0056]
As a result, moisture remained in the epidermis layer, and the quality of the chocolate in the center portion was changed, and the texture was rough.
[0057]
Comparative Example 2
The chocolate of Comparative Example 2 was used under the same conditions as in Example 1 except that an electric oven was used in place of the hot air supply device in Example 1 and the upper stage of the oven was set to 150 ° C. and the lower stage was set to 150 ° C. for 15 minutes. Confectionery was manufactured.
[0058]
As a result, the color of the skin layer was white, and the quality of the chocolate in the center part was altered, and the texture was rough.
[0059]
Comparative Example 3
The chocolate of Comparative Example 3 was used under the same conditions as in Example 1 except that an electric oven was used instead of the hot air supply device in Example 1 and the upper stage of the oven was 150 ° C. and the lower stage was 150 ° C. and baked for 3 minutes. Confectionery was manufactured.
[0060]
As a result, the skin layer was in a raw state, and the chocolate in the center was also in a raw state.
[0061]
【The invention's effect】
As described above, according to the present invention, the appearance is excellent, the oily confectionery in the center portion can be made large, the ingredients and the like can be freely contained, and the oily confectionery in the center portion is deteriorated during production. It is possible to produce an oil-based confectionery without any problem.
[Brief description of the drawings]
FIG. 1 is a schematic process diagram showing one embodiment of a production method of the present invention, wherein (a) shows a center portion forming process, (b) shows a skin layer forming process, and (c) shows a firing process. is there.
FIG. 2 is a view showing an example of an oily confectionery obtained by the production method of the present invention, wherein (a) is a front view and (b) is a cross-sectional view.
FIG. 3 is a cross-sectional view showing another example of the oily confectionery obtained by the production method of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 Forming apparatus 11 Hopper 11a Outlets 12, 13 Rollers 12a, 13a Mold part 14 Conveyor 20 Rotary pot 21 Pot 30 Hot air supply unit 31 Hot air supply unit 32 Conveyor 50 Center part 51 Inner center part 52 Outer center part 60 Skin layer 61 Liquid raw material 62 Solid raw materials 70, 71 Oily confectionery

Claims (4)

A center part forming step of forming an oily confectionery into a predetermined shape to form a center part, and a skin layer for forming a skin layer by applying a liquid raw material and a solid raw material to the surface of the center part while being rotated by a rotary kettle. A method for producing an oily confectionery, comprising: a forming step; and a baking step of heating and baking the skin layer formed on the surface of the center portion at 180 to 300 ° C. for 20 seconds to 3 minutes. The method according to claim 1, wherein the liquid raw material contains at least sugar and water, and the solid raw material contains at least pregelatinized starch and wheat flour. The method for producing an oil-based confection according to claim 1 or 2, wherein the center portion is formed of two or more layers of oil-based confectionery. The method for producing an oil-fat confection according to any one of claims 1 to 3, wherein the center portion contains ingredients, the center portion is aerated, or both are performed.

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