JP2004290073A - Impregnated puffed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing impregnated composite confectionery at a low cost. <P>SOLUTION: This method for producing the composite confectionery containing puffed confectionery and an impregnating food material comprises a process of obtaining hollow puffed confectionery by directly puffing a puffed confectionery raw material mixture from an extruder, a process of directly puffing the puffed confectionery raw material mixture, and at the same time, pouring the impregnating food material into the hollow part of the hollow puffed confectionery, and a process of pulling the hollow puffed confectionery at a speed 1.2-5 times faster than the extrusion speed of the puffed confectionery raw material mixture so as to impregnate the impregnating food material at least into the inner surface of the hollow puffed confectionery. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a composite confectionery and a method for producing the same. More specifically, the present invention relates to a composite confectionery including a food material for impregnation and an expanded confectionery, and a method for producing the same.
[0002]
[Prior art]
In recent years, as a method of manufacturing a confectionery having a high flavor and texture and an increased added value in a confectionery production method, a technique for impregnating an oily confectionery such as a viscous liquid, chocolate, or fat cream has been proposed. ing. In Japanese Patent Application Laid-Open No. 9-308431, after mixing croutons and chocolate, this mixture is put in a decompression device and subjected to decompression to discharge bubbles from the croutons and chocolate, and then the mixture is returned to normal pressure. A method for infiltrating chocolate into croutons is proposed. Similarly, in International Publication No. 97/47207 pamphlet, by embedding a bubble-containing food material in a melted oily confectionery such as chocolate, degassing the bubble-containing food material under reduced pressure, and then returning to normal pressure. A method for impregnating an aerated food material with an oily confectionery has been proposed. Japanese Patent Application Laid-Open No. 2001-238612 proposes a method of impregnating a food with a liquid component by bringing the food into contact with a liquid component or a gas component under reduced pressure.
[0003]
However, any of these methods requires a decompression apparatus. Furthermore, it is not easy to adjust the degree of impregnation, and the degree of impregnation can be confirmed only after performing the decompression process. The work becomes complicated when studying or making fine adjustments. In addition, in terms of productivity, after the decompression process, it is necessary to further remove the contacted extra liquid or greasy confectionery from the impregnated material by vibration, etc., and it is difficult to take a continuous production method. Therefore, there is a problem in terms of cost, such as taking a so-called batch production method.
[0004]
As another impregnation method, Japanese Patent Application Laid-Open No. 2002-209530 proposes a method of impregnating a food by bringing the liquid to be impregnated into contact with the food and performing a centrifugal treatment.
[0005]
However, these methods cannot provide an unimpregnated layer on the outside. In JP-A-2002-209530, even if a vacuum processing apparatus is not required, it is necessary to have a process facility for performing a centrifugal process, and in the same way as the impregnation method by the vacuum process, it is continuously produced. Is difficult and is performed by batch processing, so that the problem still remains in terms of production cost.
[0006]
[Patent Document 1]
JP-A-9-308431 (second page, FIG. 2 and FIG. 3)
[0007]
[Patent Document 2]
International Publication No. 97/47207 Pamphlet (6th page)
[0008]
[Patent Document 3]
JP 2001-238612 A (page 2)
[0009]
[Patent Document 4]
JP 2002-209530 A (2nd page)
[0010]
[Problems to be solved by the invention]
In the field called snack confectionery, a method of making snack confectionery using an extruder is generally used, and there are many techniques related to the method of making expanded confectionery in particular. When using an extruder, processing steps such as mixing, shearing, crushing, kneading, pressing, molding, extrusion, and expansion can be performed continuously, so fewer processing devices are required than when no extruder is used. A large amount of puffed confectionery can be produced continuously. Therefore, it is advantageous in terms of cost, and various products manufactured using extruders are lined up in the market. In the snack confectionery market, there is a competition on how to reduce production costs, and it is difficult to survive in the market competition with manufacturing methods that require production costs.
[0011]
Considering such market conditions, even if the impregnation technique method by adding a new capital investment or process such as the above method can provide a new product with excellent flavor and texture, It will lead to cost increase and will be disadvantageous in the market competition. Therefore, it is desirable to provide a method for producing impregnated composite confectionery at a low cost.
[0012]
[Means for Solving the Problems]
In view of the above problems, the inventors have made sincere efforts and injected the food material for impregnation simultaneously with the extrusion of the hollow expanded confectionery obtained by direct puffing using an extruder. Impregnation of oily foods, liquids, etc. by pulling the swollen confectionery above the extrusion speed, or (2) rolling the hollow swollen confectionery, or (3) rolling after pulling the hollow swollen confectionery The present inventors have found that a composite confectionery impregnated with food materials for food can be obtained, and based on this, the present invention has been completed. Without being limited by theory, the impregnation food material is impregnated into the hollow expanded confectionery by these methods, and the volume of the hollow portion in the hollow expanded confectionery is reduced by traction or rolling, and accordingly, the hollow portion is It is considered to be based on the principle that impregnated hollow confectionery is impregnated when pressure is applied to the impregnated food material to be injected and the impregnated food material tries to come out.
[0013]
The composite confectionery of the present invention is a composite confectionery comprising a first part and a second part, wherein the first part is outside the second part and the first part consists of a puffed confectionery. The second portion includes the expanded confectionery and the food material for impregnation, wherein the impregnated food material is impregnated in the expanded confectionery in the second portion.
[0014]
In one embodiment, the composite confectionery of the present invention further comprises a third part, the second part is outside the third part, and the third part consists of a food material for impregnation. May be.
[0015]
In one embodiment, the moisture content of the composite confectionery may be 10% by weight or less.
[0016]
In one embodiment, the impregnating food material is a filling, which may be selected from the group consisting of cream, chocolate, caramel, sauces, jams, dairy foods and complex seasonings.
[0017]
The production method of the present invention is a method for producing a composite confectionery containing an expanded confectionery and a food material for impregnation, and a step of directly puffing the expanded confectionery raw material mixture from an extruder to obtain a hollow expanded confectionery; Injecting the food material for impregnation into the hollow portion of the hollow expanded confectionery at the same time; pulling the hollow expanded confectionery at a rate of 1.2 to 5 times the extrusion rate of the raw material mixture of the expanded confectionery And impregnating the food material for impregnation on at least the inner surface of the hollow expanded confectionery to obtain a composite confectionery.
[0018]
The production method of the present invention is a method for producing a composite confectionery containing an expanded confectionery and a food material for impregnation, and a step of directly puffing the expanded confectionery raw material mixture from an extruder to obtain a hollow expanded confectionery; Injecting the food material for impregnation into the hollow portion of the hollow expanded confectionery simultaneously with rolling; rolling the hollow expanded confectionery and impregnating at least the inner surface of the hollow expanded confectionery And obtaining a composite confectionery.
[0019]
The production method of the present invention is a method for producing a composite confectionery containing an expanded confectionery and a food material for impregnation, and a step of directly puffing the expanded confectionery raw material mixture from an extruder to obtain a hollow expanded confectionery; Injecting the food material for impregnation into the hollow portion of the hollow expanded confectionery at the same time; pulling the hollow expanded confectionery at a rate of 1.2 to 5 times the extrusion rate of the raw material mixture of the expanded confectionery Rolling, and impregnating at least the inner surface of the hollow expanded confectionery with the food material for impregnation to obtain a composite confectionery.
[0020]
In one embodiment, the impregnating food material is a filling, and the filling may be selected from the group consisting of cream, chocolate, caramel, sauces, jams, dairy foods and complex seasonings.
[0021]
In one embodiment, the pulling speed may be 1.5 to 4 times the extrusion speed.
[0022]
In one embodiment, the moisture content of the composite confectionery may be 10% by weight or less.
[0023]
In one embodiment, the manufacturing method of this invention may further include the process of cooling the said composite confectionery.
[0024]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0025]
The composite confectionery of the present invention includes a first part and a second part, the first part is outside the second part, the first part is composed of the expanded confectionery, and the second part Comprises a puffed confectionery and a food material for impregnation, and in the second portion, the food material for impregnation is impregnated in the puffed confectionery.
[0026]
As used herein, “composite confectionery” refers to confectionery that includes puffed confectionery and food material for impregnation.
[0027]
In the present specification, the “puffed confectionery” refers to a confectionery having a gap. More preferably, it refers to a confectionery product formed by kneading a puffed confectionery raw material with an extruder (continuous extrusion molding machine) under heat and pressure and then extruding it under normal pressure to directly puff.
[0028]
As used herein, “direct puffing” refers to directly puffing a puffed confectionery raw material from the extruder under normal pressure without requiring further processing.
[0029]
(Ingredients for composite confectionery)
(1. Raw materials for puffed confectionery)
The raw material of the expanded confectionery contained in the composite confectionery of the present invention (hereinafter referred to as the expanded confectionery confectionery raw material) can generally include any raw material that can be used for manufacturing the expanded confectionery with an extruder.
[0030]
The expanded confectionery raw material may contain a starch-containing raw material as the first raw material. The starch-containing raw material refers to a raw material containing starch. The starch-containing material can be used alone or in combination of two or more. Starch-containing raw materials can be produced from cereals, potatoes, beans, and the like. Starch-containing materials can be produced by grinding, crushing, refining or extracting cereals, potatoes, beans and the like. Even if the starch-containing material is obtained by pulverizing the raw material as it is (for example, whole grain powder obtained by pulverizing cereals, beans, etc. with the shell), it is pulverized after removing a part of the raw material. (For example, corn grits, corn flour, flour, rice flour, etc.) or those obtained by further processing these pulverized products (for example, starch) may be used. . Corn grits are those obtained by grinding corn endosperm (keratinous starch and starchy starch). Corn flour is a flour obtained by finely pulverizing corn flour endosperm and having a particle size of 100 mesh pass. The starch-containing material may also be a pulverized processed food (eg, bread crumbs, croutons, etc.) made therefrom. When using a raw material with a high fat content such as soybean to produce a starch-containing material, degreasing treatment may be performed during the production process. The particle size of the starch-containing material can be appropriately selected according to the texture of the intended expanded confectionery.
[0031]
Examples of cereals used to produce starch-containing materials include wheat, rice, corn, buckwheat, bark, pearl barley, rye, millet and millet. Examples of moss include potato, sweet potato, taro and yam. Examples of legumes include peas, broad beans, red beans, green beans, bean and soybeans.
[0032]
In addition to the starch-containing material, the expanded confectionery raw material is selected from the group consisting of protein raw materials, flavoring raw materials, sweeteners, fats and oils, seasonings, emulsifiers, thickening polysaccharides, expansion agents, flavorings, etc. Two raw materials can be optionally included.
[0033]
As used herein, “protein raw material” refers to a raw material mainly composed of protein. Examples of protein raw materials include soy protein.
[0034]
In the present specification, the “tasting raw material” refers to a food material added for the purpose of imparting a specific taste to the resulting puffed confectionery. Examples of taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other nuts; beans such as azuki beans, peas, soybeans; seafood such as shrimps, crabs, salmon, scallops, taraco; sausages, Livestock products such as ham, bacon and minced meat; eggs such as raw eggs, egg whites and egg yolks; milks such as milk, fresh cream, milk, whole milk powder, skimmed milk powder, cheese and yogurt; carrots, tomatoes, onions Vegetables such as strawberries, oranges, raisins, apples, kiwis, pineapples, plums, bananas; mushrooms such as shiitake mushrooms, mushrooms; algae such as green seaweed, kelp, wakame; coffee, tea, cocoa, beer, Preferred beverages such as wine; and seasonings and spices such as salt, consomme, soy sauce, sauce, curry powder, pepper and cinnamon. The form of the taste raw material may be any form such as raw, dried product, paste, puree, and powder. In order to impart the desired flavor to the swollen confectionery, one or more flavoring materials can be selected and used as necessary.
[0035]
The amount of the flavoring material is typically about 0 to 50 parts by weight, preferably about 40 parts by weight or less, more preferably about 30 parts by weight or less, and still more preferably about 100 parts by weight of the starch-containing material. 25 parts by weight or less, particularly preferably about 15 parts by weight or less. If the blending amount of the taste raw material is too large, problems such as poor dough unity and poor puffing property or a desired texture cannot be obtained. When there is too little compounding quantity of a taste raw material, there exists a possibility of feeling the powdery flavor of starch or flour itself.
[0036]
As used herein, “sweetener” refers to a substance that imparts sweetness. Examples of sweeteners include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, starch syrup, starch degradation products, and water-soluble plant fibers. As the sweetener, any sweetener commercially available in the art can be used. Examples of sweeteners include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch degradation products such as starch syrup and dextrin; and dietary fibers such as polydextrose. In order to adjust the degree of sweetness, texture, and shape associated with the degree of swelling of the intended swollen confectionery, one or more sweeteners can be selected and used as necessary. These sweeteners are not necessarily required when making snacks with a spicy flavor.
[0037]
The compounding amount of the sweetener is typically about 0 to 50 parts by weight, preferably about 40 parts by weight or less, more preferably about 30 parts by weight or less, further preferably about 25 parts per 100 parts by weight of the starch-containing material. The amount is not more than parts by weight, particularly preferably not more than about 15 parts by weight. When the amount of the sweetener is too large, the dough is not well-organized, the swelling property is lowered, the shape after swelling is distorted, and the target texture is not easily obtained. If the amount of the sweetener is too small, the target sweetness may not be obtained.
[0038]
In the present specification, “oil and fat” refers to vegetable oil and animal fat, and processed products thereof. As fats and oils, arbitrary fats and oils marketed in the said field | area may be used. Examples of fats and oils include shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, salad oil, powdered oil and fat, etc. And animal fats and oils. In order to improve the flavor and meltability of the resulting swollen confectionery, one or more kinds of fats and oils can be selected and used as necessary. It is effective for imparting a flavor of fats and oils and further improving melting in the mouth.
[0039]
The amount of fats and oils is typically about 0 to 30 parts by weight, preferably about 20 parts by weight or less, more preferably about 10 parts by weight or less, and still more preferably about 5 parts by weight with respect to 100 parts by weight of the starch-containing raw material. Or less. When there are too many compounding quantities of fats and oils, a swelling property may fall. When the blending amount of fats and oils is too small, the dissolution in the mouth may be insufficient or the texture may be too hard. Usually, the texture of the resulting expanded confectionery tends to improve the mouth melting as the amount of fat or oil increases. The compounding quantity of fats and oils can be set according to the target food texture of the obtained puffed confectionery.
[0040]
As used herein, “emulsifier” refers to a substance that contains both a hydrophilic group and a lipophilic group in the molecule, and thus easily forms an adsorption layer at the interface between water and oil. For example, various known surfactants can be mentioned. Examples of emulsifiers include nonionic surfactants such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; natural products such as lecithin, gum arabic, alginic acid, and gelatin. Examples of sorbitan fatty acid esters include sorbitan monooleate and sorbitan monolaurate. Examples of the sucrose fatty acid ester include sucrose fatty acid ester containing palmitic acid or stearic acid as a fatty acid. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin. For the purpose of adjusting the texture of the resulting expanded confectionery, one or more additives can be selected and used as necessary. Depending on the type of emulsifier and HLB, the texture of the resulting expanded confectionery usually becomes light and crunchy due to the addition of the emulsifier, so that the texture of the obtained expanded confectionery is too hard and too hard, etc. The blending amount can be set according to the target texture. The amount of emulsifier is preferably about 0.01 to 2 parts by weight, more preferably about 0.05 to 1 part by weight, with respect to 100 parts by weight of the starch-containing raw material.
[0041]
In the present specification, “thickening polysaccharide” refers to a polysaccharide generally called a thickening polysaccharide in the field of food (especially confectionery). The thickening polysaccharide is preferably a polymer obtained by polymerizing about 10 to several million monosaccharides and salts thereof. The thickening polysaccharide is added to the raw material of the expanded confectionery, for example, for the purpose of improving the texture of the expanded confectionery (for example, making the texture crisp and fine). The thickening polysaccharide is sufficient if it can improve the texture, and does not have to exhibit a thickening action. As the thickening polysaccharide, for example, carrageenan, sodium alginate, potassium alginate, ammonium alginate, propylene glycol alginate, gelatin, gum acacia, xanthan gum, guar gum, gellan gum, locust bean gum, pullulan, pectin, etc. A thickening polysaccharide is mentioned. The blending amount of the thickening polysaccharide can be set according to the target texture. The blending amount of the thickening polysaccharide is preferably about 0.1 to 5.0 parts by weight with respect to 100 parts by weight of the starch-containing raw material. If the blending amount is too small, the expected effect may be insufficient. If the blending amount is too large, the dough viscosity will rise too much and cooking in the extruder (mixing treatment with pressure and heating, The workability at the time of making the starch in the expanded confectionery raw material into α may be deteriorated.
[0042]
In the present specification, the “expansion agent” refers to a substance added for the purpose of expanding the expanded confectionery. As the expanding agent, various expanding agents such as baking soda, sodium bicarbonate and baking powder can be widely used. For the purpose of adjusting the swelling degree and texture of the resulting swollen confectionery, one or more kinds of swelling agents can be selected and used as necessary. The swollen confectionery of the present invention has a relatively large swelling, and it is not always necessary to add a swelling agent.However, depending on the intended degree of swelling and the texture, for example, when it is desired to increase the swelling further or to reduce the texture. A compounding quantity can be set. The compounding amount of the expansion agent is preferably about 0.0001 to 3 parts by weight, more preferably about 0.001 to 1 part by weight, with respect to 100 parts by weight of the starch-containing raw material.
[0043]
In this specification, “fragrance” refers to a substance added for the purpose of imparting a scent to a puffed confectionery. As a fragrance | flavor, the arbitrary fragrance | flavors which can be used in the said field | area may be used. The blending amount of the fragrance can be set according to the target fragrance. The amount of the fragrance is preferably about 0.0001 to 3 parts by weight, more preferably about 0.001 to 1 part by weight, with respect to 100 parts by weight of the starch-containing raw material.
[0044]
The expanded confectionery ingredient may further include water. In this specification, “water” may be any of soft water, intermediate water and hard water. Hard water refers to water having a hardness of 20 ° or more, intermediate water refers to water having a hardness of 10 ° to less than 20 °, and soft water refers to water having a hardness of less than 10 °. The water is preferably soft water or intermediate water, more preferably soft water.
[0045]
The moisture content of the puffed confectionery raw material is preferably adjusted to about 9 to 35% by weight with or without addition, more preferably about 10 to 30% by weight, and about 15 to 25% by weight. Most preferably, it is adjusted to%. The blending amount of water is appropriately selected so that the moisture content of the expanded confectionery raw material falls within this range. In order to gelatinize the starch in the pressure heat treatment and expand it under reduced pressure at the discharge port of the die part, it is preferable that the expanded confectionery material contains appropriate moisture. The amount of water referred to in the present invention refers to the amount added separately from the moisture content derived from the taste raw material for the purpose of bringing the expanded confectionery raw material into an appropriate state. That is, when blending a large amount of taste ingredients with high water content such as milk and raw eggs, it may not be necessary to blend water separately. When a lot of taste raw materials with a low water content such as cheese powder and cocoa powder are blended, the blending amount of water increases. If the amount of water is too large, it can be fully gelatinized, but the viscosity of the puffed confectionery material mixture decreases and the friction of the raw material decreases, so it is not possible to maintain similarity to the die outlet shape , The shape may be deformed and deformed, or the swelling may be poor and the texture may become hard. If the amount of water is too small, the starch raw material cannot be sufficiently aerated, and if the raw material is clogged or burnt, or depending on the conditions, an expanded confectionery can be produced, When raw material particles remain, cracks may occur in the resulting expanded confectionery.
[0046]
In addition to the above-mentioned second raw material, there is no limit to adding additives such as acidulants such as citric acid to the expanded confectionery raw material in the same manner as ordinary expanded confectionery.
[0047]
Moreover, in order to match recent health consciousness, it is also possible to use nutritional functional components and physiological functional components such as various vitamins, minerals, dietary fibers, peptides and polyphenols.
[0048]
(2. Food material for impregnation)
The food material for impregnation refers to a composition used for impregnating the void portion of the expanded confectionery. The impregnating food material can be a food material commonly used in confectionery. The food material for impregnation is a composition that is liquid at normal temperature or becomes liquid by adjusting the temperature. The impregnating food material is preferably a composition that is liquid at high temperatures (eg, about 50 ° C. or more or about 60 ° C. or more) and solid at room temperature (eg, about 20 ° C.). Such an impregnating food material can be a filling. As used herein, “filling” refers to what is used as a filling in food. The filling can be any filling known in the art. Examples of fillings include creams, chocolates, caramels, sauces, jams, dairy foods, complex seasoning fats and the like.
[0049]
Examples of creams include fat creams, flower pastes, custard creams, vanilla flavor creams, anko creams, creams with fruit juices, chocolate flavor creams and the like. Fat cream refers to a cream-like product at room temperature (20 ° C.) mainly composed of fat. Examples of fat creams include cheese cream, chocolate cream, nut cream, curry flavor cream, and the like. In this specification, butter is classified as a dairy food even if it is creamy at room temperature.
[0050]
As used herein, “chocolate” refers to any oily food containing fats and oils including, but not limited to, chocolate dough and quasi-chocolate dough standards according to the “Fair Competition Rules for Labeling Chocolates” Say. Examples of chocolate include milk chocolate, black chocolate, white chocolate, and raw chocolate.
[0051]
As used herein, “caramel” refers to a product that is boiled without adding water to sugar and then boiled with water when poured into amber color.
[0052]
As used herein, “sauce” refers to a liquid or suspension obtained by boiling fruits, vegetables, meat and the like. Examples include apple sauce, banana sauce, salsa sauce, ketchup, gravy sauce, chili sauce.
[0053]
As used herein, “jam” refers to fruit or vegetable that has been boiled with sugar. Examples include strawberry jam, apricot jam, apple jam, marmalade, grape jam, blueberry jam, lemon jam, carrot jam and the like. In order to increase fluidity, a jam in which solids such as pulp and seeds cannot be identified or whose particle size is small is preferable.
[0054]
As used herein, “dairy processed foods” refers to foods obtained by processing milk. Examples of dairy processed foods include butter, butter oil, cheese, concentrated whey, concentrated milk, defatted concentrated milk, non-sugared milk, non-sugared skim milk, sweetened milk, sweetened defatted milk, fresh cream, fresh cream Examples include cream-based flavors.
[0055]
In this specification, "composite seasoning fats and oils" refers to fats and oils containing seasonings. Examples include seasoning oil and mayonnaise.
[0056]
The amount of the food material for impregnation is preferably about 1 to 50 parts by weight, more preferably about 5 to 30 parts by weight, and still more preferably about 10 to 20 parts by weight with respect to 100 parts by weight of the raw material for the expanded confectionery. If the amount of the food material for impregnation is too small, the degree of impregnation into the expanded confectionery may be low. If the amount of the food material for impregnation is too large, the expansion of the expanded confectionery may be insufficient.
[0057]
(3. Other raw materials)
The composite confectionery of the present invention may contain other confectionery ingredients in addition to the puffed confectionery and the food material for impregnation. The composite confectionery of the present invention does not require further processing after it is obtained, but may be subjected to further processing such as sprinkling with a seasoning or coating with chocolate.
[0058]
(Method for producing composite confectionery)
An extruder is used for manufacturing the composite confectionery of the present invention. As the extruder, any type of extruder used for normal food production can be used. The extruder has, for example, a cylindrical barrel portion and a uniaxial or biaxial screw provided at the center thereof, a feeder for supplying the raw material is disposed at one end, and the treated raw material is disposed at the other end. A die portion having a nozzle to be discharged is disposed. In general, in a method for producing a puffed confectionery using an extruder, the puffed confectionery raw material is fed from a feeder while adjusting the water content, and the puffed confectionery raw material is conveyed by a single or twin screw, followed by pressurization and heating kneading in the barrel part. After the starch in the expanded confectionery raw material is made into α, the expanded confectionery raw material is extruded from the nozzle into the atmosphere to rapidly expand it under reduced pressure to produce the expanded confectionery.
[0059]
The type of the extruder used in the present invention is not particularly limited, and either a single-screw type extruder or a two-axis type extruder can be used. The single-shaft type has poor transportability compared to the biaxial type, and when raw materials with a high oil content or viscosity increase, slipping occurs between the raw materials and the screw, so there are restrictions on the raw materials used, self-heating The amount is large and it is difficult to control the temperature condition. Considering versatility from these characteristics, it is preferable to use a biaxial extruder.
[0060]
In order to inject the food material for impregnation into the puffed confectionery, a method generally called coextrusion can be used. In this method, an extruder in which a nozzle structure for injecting a food material for impregnation is inserted into the central part of the extrusion part of the die part for extruding the raw material for the expanded confectionery is used. In this extruder, the nozzle structure is docked with a pump that injects the food material for impregnation.
[0061]
A schematic diagram of a die portion of one embodiment of an extruder used for co-extrusion is shown in FIG. The die part 1 is provided with an expanded confectionery raw material inlet 2. The die part 1 is provided with an impregnation food material inlet 5. FIG. 1A is a cross-sectional view of the die portion, and FIG. 1B is a view when the die portion is viewed from the discharge port side. In the die part of FIG. 1, one discharge port is provided. In FIG. 1, there is one discharge port, but in the method of the present invention, the number of discharge ports provided in one extruder is not limited to one, and an arbitrary number of discharge ports can be provided as necessary. Can be provided. The expanded confectionery raw material 4 is injected from the expanded confectionery raw material injection port 2 and discharged from the discharge port of the die portion to form a hollow expanded expanded confectionery. The impregnating food material 3 is injected from the impregnating food material injection port 5 and discharged from the die portion into the hollow portion of the hollow expanded confectionery formed. The hollow puffed confectionery and the impregnating food material 3 thus discharged are combined to form a composite confectionery.
[0062]
When this method is used, it is possible to extrude the expanded confectionery raw material with an extruder and expand it into a hollow shape, and simultaneously inject the food material for impregnation into the hollow portion of the hollow expanded expanded confectionery. The category of co-extrusion includes triple co-extrusion that allows the inner layer to be two layers. Triple coextrusion is described in US Pat. No. 5,686,128. Including this method, the present invention can be practiced by any extruder known in the art.
[0063]
In the production method of the present invention, for example, a composite confectionery is produced as follows. First, while supplying water from the feeder as necessary, the moisture content of the expanded confectionery raw material is adjusted, the expanded confectionery raw material is charged, and the expanded confectionery raw material is conveyed by a screw. At the time of this conveyance, pressurization and heat kneading are performed in the barrel portion to obtain an expanded confectionery raw material mixture. As a result, the starch in the expanded confectionery raw material mixture is gelatinized in the barrel portion. Next, the expanded confectionery raw material mixture in which the starch is turned into α is discharged from the discharge port of the die part attached to the barrel. A nozzle structure for injecting the food material for impregnation is incorporated in the die part, and the tip part of the nozzle structure is inserted into the discharge port of the die part and opened. By discharging the expanded confectionery raw material mixture into the atmosphere from the discharge port of the die portion, the expanded confectionery raw material mixture is rapidly decompressed and expanded to form a hollow expanded confectionery. In the method of the present invention, since the nozzle structure for injecting the food material for impregnation is present at the discharge port, the resulting expanded confectionery is hollow. The expanded confectionery raw material mixture is discharged from the discharge port of the die portion, and at the same time, the food material for impregnation is injected from the nozzle structure into the hollow portion of the hollow expanded confectionery. The puffed confectionery infused with the impregnating food material is then pulled or rolled.
[0064]
The barrel temperature of the extruder is preferably about 40 ° C to about 160 ° C, more preferably about 60 ° C to about 120 ° C, more preferably about 80 ° C to about 110 ° C, and even more preferably about 90 ° C to about 100 ° C. Set to If the barrel temperature is too low, it will not be possible to sufficiently gelatinize the starch derived from the raw material even if the raw material residence time in the barrel part is lengthened, resulting in raw material clogging or burning, or depending on conditions Although the product can be produced, the product discharged from the discharge port of the die part may be insufficiently expanded due to insufficient α formation, or the raw material particles may remain in the hollow expanded confectionery. If the barrel temperature is too high, scorching may occur, starch particles may be destroyed excessively, and toothing may occur.
[0065]
The outlet temperature of the die section is preferably about 80 ° C to about 200 ° C, more preferably about 100 ° C to about 180 ° C, even more preferably about 110 ° C to about 170 ° C, and even more preferably about 120 ° C to about 160 ° C. Most preferably, the temperature is adjusted to about 130 ° C to about 150 ° C. When the outlet temperature of the die part is too low, the resulting hollow puffed confectionery may be insufficiently blown up.When the outlet temperature of the die part is too high, the resulting hollow puffy confectionery often burns. The flavor may become burnt.
[0066]
The extruder pressure is preferably about 5 kg / cm. ² ~ 160kg / cm ² More preferably about 20 kg / cm ² ~ About 85kg / cm ² More preferably about 25 kg / cm ² ~ 70kg / cm ² More preferably about 30 kg / cm ² ~ 60kg / cm ² More preferably about 35 kg / cm ² ~ 40kg / cm ² Adjusted to fall within the range of If the pressure is too low, expansion may be insufficient, or the product may become unstable over time, making stable production difficult. If the pressure is too high, the surface of the puffed confectionery may become rough, or the extruder may be overloaded and the drivability may deteriorate.
[0067]
The number of rotations of the screw and the feed amount that are within the above pressure conditions vary depending on the type of extruder used, the size of each part of the extruder, the area and number of openings formed in the die, and the like. Those skilled in the art can adjust these appropriately to achieve the desired pressure conditions. As an example, a BHULER biaxial extruder can be used as an extruder.
[0068]
The residence time of the expanded confectionery raw material in the barrel portion can be exemplified by about 10 seconds to about 90 seconds, preferably about 12 seconds to about 45 seconds. When the residence time is short, the starch derived from the raw material cannot be sufficiently gelatinized, and the raw material is clogged or burnt. Further, even if the expanded confectionery can be produced, the product discharged from the die outlet part is insufficiently expanded due to insufficient alphaization, or the raw material particles remain in the expanded confectionery. On the other hand, if the length is too long, the starch particles are excessively destroyed due to excessive pregelatinization, causing toothing or roughening of the product surface.
[0069]
The shape and size of the cross section with respect to the discharge direction of the expanded confectionery correlate with the shape and size of the discharge opening of the expanded confectionery. A person skilled in the art can appropriately design the shape and size of the discharge port according to the purpose. As the shape of the discharge port, any shape can be used as long as the shape of the expanded confectionery after discharge becomes a hollow bar shape. Preferably, the outer periphery and the inner periphery of the cross section have a circular shape, that is, a cylindrical shape. Moreover, the shape where the outer periphery and inner periphery of a cross section become a regular polygon may be sufficient. In one embodiment, the outer periphery and inner periphery of a cross section may be a square shape. For example, the shape may be a square, a rectangle, a rhombus, or a trapezoid.
[0070]
In the present specification, when it is described as “polygon” or “corner”, it goes without saying that the corner portion has a so-called “rounded tip at an industrially practical level”. It also includes “R” corners. The outer peripheral shape and the inner peripheral shape of the cross section may be different shapes. For example, the outer peripheral shape may be a polygon and the inner peripheral shape may be a circle.
[0071]
An arbitrary number of discharge ports can be provided in the die portion as necessary. For example, one to four discharge ports can be provided in the die part. By providing a plurality of discharge ports, productivity can be improved as compared with the case of one discharge port. Such a die part can be easily designed and manufactured by those skilled in the art.
[0072]
The puffed confectionery is preferably pulled in the same direction as the direction in which the puffed confectionery is extruded. The traction is performed when the temperature of the expanded confectionery raw material that is in a high temperature state is rapidly lowered by being discharged. The traction is performed before a long time elapses after the expanded confectionery material is discharged from the die. Towing is preferably performed within about 30 seconds, more preferably within 20 seconds, and even more preferably within about 10 seconds after the expanded confectionery material is discharged from the die. Towing is performed using, for example, a rotary cutter, a crimp cutter, or a transmission roll. It is preferable to use a rotary cutter or a crimp cutter. The speed of pulling the expanded confectionery can be appropriately adjusted depending on the size of the hollow portion of the expanded confectionery and the ratio of the impregnated food material to be injected, the physical properties of the impregnated food material, the physical properties of the expanded confectionery, and the like. It is preferable to adjust the traction speed to such a speed that the puffed confection does not crack or rupture. By adjusting the speed of pulling the expanded confectionery, it is possible to adjust the degree of impregnation of the food material for impregnation into the expanded confectionery. The pulling speed is preferably about 1.2 times or more the extrusion speed, and more preferably about 1.5 times or more. When towing the expanded confectionery, if the pulling speed is too slow, the expanded confectionery may sag or the impregnation degree of the food material for impregnation into the expanded confectionery may be low. The pulling speed is preferably about 5 times or less of the extrusion speed, more preferably about 4 times or more, and further preferably about 3 times or more. If the pulling speed is too fast, cracking or rupture of the puffed confectionery may occur.
[0073]
In the method of the present invention, the expanded confectionery can be rolled as necessary. In the case where the food material for impregnation is impregnated by rolling the expanded confectionery, examples of the machine used for rolling can include any rolling mill such as a roller and a press. In this case, the degree of impregnation of the food material for impregnation into the expanded confectionery after rolling can be adjusted by adjusting the rolling mill such as the gap between the rollers and the pressure during pressing. Generally, by rolling, a part of the food material for impregnation is impregnated into the expanded confectionery, and the remaining food material for impregnation fills the hollow portion of the expanded confectionery that was hollow at the time of discharge. Moreover, the composite confectionery in which all of the food material for impregnation was impregnated with the expanded confectionery can be obtained by strongly rolling. Moreover, it can impregnate more efficiently by rolling after towing.
[0074]
The expanded confectionery is preferably rolled in a direction substantially perpendicular to the direction in which the expanded confectionery is extruded. Rolling is performed when the temperature of the expanded confectionery raw material in a high temperature state is rapidly lowered by being discharged. Rolling is performed before a long time elapses after the expanded confectionery material is discharged from the die. The rolling is preferably performed within about 30 seconds, more preferably within 20 seconds, and even more preferably within about 10 seconds after the expanded confectionery material is discharged from the die. The rolling conditions can be appropriately adjusted depending on the thickness of the expanded confectionery, the amount of the food material for impregnation, the physical properties of the food material for impregnation, the physical properties of the expanded confectionery, and the like. It is preferable to adjust the rolling conditions so as not to cause cracking or rupture in the puffed confectionery. By adjusting the rolling conditions, it is possible to adjust the degree of impregnation of the food material for impregnation into the expanded confectionery. The rolling condition is that the cross-sectional area of the expanded confectionery after rolling (the area of the surface obtained by cutting perpendicularly to the traveling direction of the expanded confectionery) is about 40% to about 95% of the cross-sectional area of the expanded confectionery before rolling. % Is preferable, and conditions such as about 60% to about 75% are more preferable. When rolling the expanded confectionery, if the rolling conditions are too weak, the impregnation degree of the food material for impregnation into the expanded confectionery may be low. When rolling the expanded confectionery, if the rolling conditions are too strong, the resulting composite confectionery may be too crushed and become like a crunchy rice cracker, which may reduce the crispness of the expanded confectionery.
[0075]
The puffed confectionery that has been pulled or rolled is then appropriately cut. The cutting width can be appropriately selected as desired.
[0076]
The cut product is subjected to a drying operation under any drying conditions and any method known in the art as necessary. When the moisture content of the cut product is higher than about 10%, it is preferable to perform a drying operation so that the moisture content of the cut product is about 10% or less. For drying, for example, any drying method known in the art such as hot air drying can be used. The drying time varies depending on the size of the cut product as in the case of the conventional puffed confectionery, but is preferably about 1 minute to about 60 minutes in the range of about 60 ° C. to about 150 ° C., more preferably about 70 ° C. to about 130 ° C. In the range of about 5 minutes to about 30 minutes, more preferably in the range of about 80 ° C. to about 120 ° C. for about 20 minutes to about 30 minutes, most preferably at about 100 ° C. in about 20 minutes. is there. If a large amount of water remains in the composite confectionery after drying, the resulting composite confectionery may feel damp.
[0077]
In the present specification, “water content” refers to the ratio of the moisture contained in the composite confectionery to the total weight of the composite confectionery. For example, when 1 g of water is contained in 100 g of a composite confectionery, the water content of the composite confectionery is 1% by weight. Methods for measuring moisture content are known to those skilled in the art. For example, using an infrared moisture meter, first, the weight of the pulverized composite confectionery is measured, then the pulverized composite confectionery is held at 105 ° C. for 10 minutes, and the weight of the composite confectionery after 10 minutes is measured and retained. The moisture content can be determined from the reduced weight after holding for 10 minutes compared to before.
[0078]
Since the composite confectionery may absorb moisture in the air after drying, the moisture content in the composite confectionery immediately after drying is preferably about 8 wt% or less, more preferably about 5 wt% or less, and even more preferably about It is 3% by weight or less, particularly preferably about 2% by weight or less, particularly preferably about 1.5% by weight or less. When the moisture content after storage moisture absorption is too much, the texture of the composite confectionery tends to be moist.
[0079]
By appropriately performing a cooling treatment after the drying step, the impregnated liquid can be solidified, and exudation and separation from the expanded confectionery can be prevented.
[0080]
The dried composite confectionery is preferably stored in a form that hardly absorbs moisture in the air. For example, the composite confectionery after drying is preferably stored sealed. In the case of hermetically storing, it is preferably stored together with a hygroscopic material. Or you may preserve | save in the airtight container filled with inert gas (for example, nitrogen) etc. However, the composite confectionery of the present invention may be stored in an open container as long as it does not absorb too much water.
[0081]
In this specification, the moisture content of the composite confectionery when eaten is referred to as the moisture content of the composite confectionery. When eating immediately after drying, the moisture content of the composite confectionery immediately after drying is referred to as the moisture content of the composite confectionery. In the case of eating after drying for a certain period of time and then eating, the moisture content of the composite confectionery when being eaten after being stored by various methods as described above is referred to as the moisture content of the composite confectionery.
[0082]
(Composite confectionery)
The composite confectionery thus obtained is a composite confectionery comprising a first part and a second part, the first part being outside the second part, the first part being swollen The confectionery is comprised of the second portion including the expanded confectionery and the impregnated food material, wherein the impregnated food material is impregnated in the expanded confectionery. The composite confectionery of the present invention may further include a third part. The third part can be provided at any place. For example, the second part is outside the third part, and the third part is made of a food material for impregnation.
[0083]
For example, in the composite confectionery of the present invention shown in a cross section in FIG. 2, the portion consisting only of the expanded confectionery is the first portion, and the expanded confectionery is impregnated with the food material for impregnation (in this case chocolate). Is the second part, and the part consisting only of the food material for impregnation corresponds to the third part.
[0084]
(First part)
The first part consists of puffed confectionery. The phrase “consisting of” puffed confectionery means that the first portion is substantially composed only of puffed confectionery and does not substantially contain food material for impregnation. For this reason, the space | gap part of the expanded confectionery remains as it is in the first portion, and when eating, it is possible to feel the crunchy texture peculiar to the expanded confectionery. The phrase “substantially free of impregnating food material” means that the amount of the impregnated food material is small enough not to lose the crunchy texture of the expanded confectionery. The amount of impregnating food material in the first portion is preferably about 20% or less, more preferably about 10% or less, even more preferably about 5% or less, and most preferably about 1% by weight of the first part. % By weight or less, particularly preferably about 0.1% by weight or less, most preferably about 0% by weight.
[0085]
(Second part)
The second part includes the puffed confectionery and the food material for impregnation. Preferably, it substantially consists only of the expanded confectionery and the food material for impregnation. If present, foodstuffs other than the puffed confectionery and the food material for impregnation are preferably about 5% by weight or less. In the second part, the food material for impregnation impregnates the puffed confectionery. The impregnation means a state in which the food material for impregnation enters the void portion of the expanded confectionery. Preferably, the impregnating food material occupies about 1% by volume or more of the voids present in the expanded confectionery. More preferably about 10% by volume or more, further preferably about 30% by volume or more, particularly preferably about 50% by volume or more, particularly preferably about 70% by volume or more, and most preferably about 90% by volume or more. Occupy. It is preferable that the second part has fewer remaining voids than the first part. Void volume% of first part (void volume × 100 ÷ (solid volume + void volume)) V ₁ , The volume% of voids in the second part is V ₂ The ratio V ₂ / V ₁ Is preferably about 0.9 or less, more preferably about 0.7 or less, further preferably about 0.5 or less, particularly preferably about 0.3 or less, and most preferably about 0.1 or less. For example, V ₁ Is 50% by volume, V ₂ Is preferably 45% by volume or less, more preferably 35% by volume or less, further preferably 30% by volume or less, still more preferably 25% by volume or less, and 20% by volume or less. It is particularly preferable, more preferably 15% by volume or less, particularly preferably 10% by volume or less, and most preferably 5% by volume or less.
[0086]
A schematic diagram of the impregnated state and the unimpregnated state is shown in FIG. FIG. 3A shows an impregnated state, and FIG. 3B shows an unimpregnated state. In the impregnated state, the boundary between the portion 303 consisting essentially of only the food material for impregnation and the portion 301 consisting essentially of only the expanded confectionery is not clear, and the impregnated food material is present on the inner portion of the expanded confectionery. An impregnated portion 302 is seen. On the other hand, in an unimpregnated state, the boundary between the portion 303 consisting essentially of only the food material for impregnation and the portion 301 consisting essentially of the expanded confectionery is clear, and the portion impregnated with the food material for impregnation Is practically not seen.
[0087]
For example, in the composite confectionery of the present invention of one embodiment obtained by rolling, the cross-section of the composite confectionery has a narrow elliptical shape, and almost all of the food material for impregnation is impregnated in the expanded confectionery. This part is surrounded by a part made only of puffed confectionery.
[0088]
In the composite confectionery of the present invention, the impregnation degree of the food material for impregnation can also be inhomogeneous with respect to the whole expanded confectionery. When the food material for impregnation is a dark color and the expanded confectionery is light, it is possible to make the dark color part partially see through the surface of the expanded confectionery. In such a case, a patchy pattern like a grain is seen on the outer surface, which is appetizing. Conversely, when the expanded confectionery is a dark color and the food material for impregnation is a light color, a light spot-like pattern is seen on the outer surface.
[0089]
In one embodiment of the present invention, the interior of this portion can be made hollow, for example, by reducing the amount of food material to be impregnated. The hollow portion thus obtained may be further filled with another food (for example, the above-described taste raw material) as the fourth portion. A schematic diagram in this case is shown in FIG. There is a portion 302 impregnated with the food material for impregnation on the outside of the portion 303 substantially made only of the food material for impregnation, and a portion 301 made of substantially only the expanded confectionery on the outside thereof. The inside 304 of the portion 303 consisting essentially of the food material for impregnation is hollow or contains a taste ingredient (eg cream).
[0090]
In the composite confectionery of the present invention, the outer layer may be further coated with other ingredients. For example, an embodiment in which the composite confectionery of FIG. 3A is coated with other ingredients is shown in FIG. Reference numeral 305 denotes a coating layer. For example, FIG. 3E shows an embodiment in which the composite confectionery of FIG. 3D is coated with other ingredients.
[0091]
【Example】
The invention will now be described in more detail by way of the following examples. However, the present invention is not limited to the following examples.
[0092]
(Example 1: impregnation method for towing)
While supplying water at a rate of 8 parts by weight to 100 parts by weight of corn grits (average particle size: 0.5 mm; commercial product), the raw material is supplied to a biaxial extruder (Buhler, trade name: DNDL-44 / 16D). I put it in. A die portion having a structure as shown in FIG. 1 was attached to the extruder. Barrel temperature 90 ° C, die outlet temperature 150 ° C, pressure 35kg / cm ² Under the above conditions, the expanded confectionery was extruded from the nozzle having an outer diameter of 6 mm, and the chocolate was simultaneously extruded from the nozzle hole having an inner diameter of 1.7 mm. Simultaneously with extrusion, the extruded expanded confectionery is pulled at a speed about 1.5 times the extrusion speed, cut with a rotary cutter, dried for 30 minutes at 80 ° C, and further cooled for 20 minutes at 16 ° C. Thus, a composite confectionery having a length of about 40 mm was obtained. When this composite confectionery was cut with a cutter and the cross section was visually confirmed, it was confirmed that the expanded confectionery was impregnated with chocolate and that there was a portion consisting only of chocolate inside the expanded confectionery. In addition, this chocolate-only part contained a small cavity in the center of the cross section at some of the cut points. A photograph of a cross section of this composite confectionery in a portion without a cavity is shown on the left side of FIG. As can be seen from this figure, the chocolate is impregnated in the expanded confectionery, and the boundary between the expanded confectionery portion and the chocolate portion is not clear.
[0093]
The texture and flavor of this composite confectionery were evaluated. As a result, this composite confectionery felt a sense of unity between the expanded confectionery portion and the chocolate portion, and also had a crisp feeling of the outer expanded confectionery and a good flavor.
[0094]
(Comparative Example 1: Impregnation method for towing)
At the same time as obtaining the expanded confectionery as in Example 1 above, the extruded expanded confectionery was pulled at a speed of about 1.0 times the extrusion speed, then cut with a cutter and then dried at 80 ° C. for 30 minutes, Furthermore, it cooled on the conditions of 12 degreeC for 10 minutes, and obtained the composite confectionery about 40 mm in length. When this composite confectionery was cut with a cutter and the cross section was visually confirmed, the inside of the expanded confectionery was closed with chocolate, and the chocolate was not impregnated in the expanded confectionery. The photograph of the cross section of this composite confectionery is shown on the right side of FIG. As can be seen from this figure, the chocolate is not impregnated in the expanded confectionery, and the boundary between the expanded confectionery portion and the chocolate portion is clear.
[0095]
The texture and flavor of this composite confectionery were evaluated. As a result, in this composite confectionery, the expanded confectionery part and the chocolate part were felt as separate parts, and in particular, the chocolate part was felt hard.
[0096]
(Example 2: impregnation method for traction and rolling)
Raw material is fed into a biaxial extruder (Buhler, trade name: DNDL-44 / 16D) while supplying water at a rate of 7 parts by weight per 100 parts by weight of wheat flour (average particle size: 40 μm; commercially available thin flour) did. A die portion having a structure as shown in FIG. 1 was attached to the extruder. Barrel temperature 100 ° C, die outlet temperature 150 ° C, pressure 40 kg / cm ² Under these conditions, the swollen confectionery was extruded from a nozzle having an outer diameter of 6 mm, and the chocolate was simultaneously extruded from a nozzle hole having an inner diameter of 1.7 mm. Simultaneously with the extrusion, the extruded expanded confectionery is pulled with a roll having a gap (about 7 mm) narrower than the thickness of the expanded confectionery while being pulled at about 1.0 times the extrusion speed, and cut with a cutter for 20 minutes at 120 ° C. It dried on conditions, and the composite confectionery about 40 mm in length was obtained. When this composite confectionery was cut with a cutter and the cross section was visually confirmed, it was confirmed that the expanded confectionery was impregnated with chocolate and that there was a portion consisting only of chocolate inside the expanded confectionery. In addition, this chocolate-only part contained a small cavity in the center of the cross section at some of the cut points.
[0097]
The texture and flavor of this composite confectionery were evaluated. As a result, this composite confectionery felt a sense of unity between the expanded confectionery portion and the chocolate portion, and also had a crisp feeling of the outer expanded confectionery and a good flavor.
[0098]
(Comparative example 2: impregnation method for traction and rolling)
After obtaining the expanded confectionery as in Example 2 above, the extruded expanded confectionery was pulled at about 1.0 times the extrusion speed, then cut with a cutter, dried for 20 minutes at 120 ° C., and length A puffed cake of about 40 mm was obtained. When this expanded confectionery was cut with a cutter and the cross section was visually confirmed, the inside of the expanded confectionery was closed with chocolate, and it was not confirmed that the chocolate was impregnated with the expanded confectionery.
[0099]
The texture and flavor of this composite confectionery were evaluated. As a result, in this composite confectionery, the expanded confectionery part and the chocolate part were felt as separate parts, and in particular, the chocolate part was felt hard.
[0100]
(Example 3: Impregnation method for traction and rolling)
While supplying water at a rate of 8 parts by weight to 100 parts by weight of corn grits (average particle size: 0.5 mm; commercial product), the raw material is supplied to a biaxial extruder (Buhler, trade name: DNDL-44 / 16D). I put it in. A die portion having a structure as shown in FIG. 1 was attached to the extruder. Barrel temperature 90 ° C, die outlet temperature 130 ° C, pressure 35kg / cm ² Under these conditions, the swollen confectionery was extruded from a nozzle having an outer diameter of 6 mm, and the chocolate was simultaneously extruded from a nozzle hole having an inner diameter of 1.7 mm. Immediately after extrusion, the extruded swollen confectionery is pulled at about 1.5 times the extrusion speed, further rolled with a roll having a narrower gap (about 5 mm) than the thickness of the swollen confectionery, and then cut with a rotary cutter for 30 minutes. The mixture was dried at 80 ° C. and further cooled for 20 minutes at 16 ° C. to obtain a composite confectionery having a length of about 40 mm. When this composite confectionery was cut with a cutter and the cross section was visually confirmed, it was confirmed that the expanded confectionery was impregnated with chocolate and that there was a portion consisting only of chocolate inside the expanded confectionery. In addition, this chocolate-only part contained a small cavity in the center of the cross section at some of the cut points.
[0101]
The texture and flavor of this composite confectionery were evaluated. As a result, this composite confectionery felt a sense of unity between the expanded confectionery portion and the chocolate portion, and also had a crisp feeling of the outer expanded confectionery and a good flavor.
[0102]
【The invention's effect】
As described above, according to the present invention, composite confectionery can be manufactured with little new capital investment and addition of processes. In this method, the degree of impregnation can be finely adjusted immediately during the production of the composite confectionery, and the composite confectionery can be produced continuously. According to the present invention, there is also an advantage that waste of the impregnating food material is suppressed. According to the method of the present invention, it is possible to provide an inexpensive and highly productive composite confectionery.
[Brief description of the drawings]
FIG. 1 is a schematic diagram showing the structure of a die portion used for coextrusion. FIG. 1A is a cross-sectional view of the die portion, and FIG. 1B is a view when the die portion is viewed from the discharge port side.
FIG. 2 is a photograph showing a cross-sectional view of the composite confectionery (left side) obtained in Example 1 and the composite confectionery (right side) obtained in Comparative Example 1.
FIG. 3 (a) is a schematic diagram of a cross section of the composite confectionery obtained in Example 1. FIG. 3B is a schematic diagram of a cross section of the composite confectionery (b) obtained in Comparative Example 1. FIG. FIG.3 (c) is a schematic diagram of the cross section of the composite confectionery of embodiment which applied the coating 305 to the outer side of the composite confectionery of embodiment of Fig.3 (a). FIG. 3 (d) is a schematic view of a cross section of the composite confectionery of the embodiment in which the inside of the portion 303 made substantially only of the food material for impregnation is hollow or contains another food material for impregnation. . FIG.3 (e) is a schematic diagram of the cross section of the composite confectionery of embodiment with which the coating 305 was given to the outer side of the composite confectionery of embodiment of FIG.3 (d).
[Explanation of symbols]
1 Die part
2 Puffed confectionery material inlet
3 Food material for impregnation
4 Puffed confectionery ingredients
5 Food material inlet for impregnation
301 Parts consisting essentially of puffed confectionery
302 Part of puffed confectionery impregnated with food material for impregnation
303 Portion consisting essentially of food material for impregnation
304 Part of hollow or other impregnating food material
305 coating

Claims (12)

A composite confectionery comprising a first part and a second part, wherein the first part is outside the second part, the first part comprises a puffed confectionery, and the second part A composite confectionery, wherein the portion comprises an expanded confectionery and an impregnating food material, and in the second portion the impregnated food material is impregnated in the expanded confectionery. The composite confectionery according to claim 1, further comprising a third part, wherein the second part is outside the third part, and the third part is made of an impregnating food material. The composite confectionery according to claim 1, wherein the composite confectionery has a water content of 10% by weight or less. The composite confectionery according to claim 1, wherein the food material for impregnation is a filling, and the filling is selected from the group consisting of cream, chocolate, caramel, sauces, jam, dairy foods and composite seasonings. . A method for producing a composite confectionery comprising an expanded confectionery and an impregnating food material,
A step of directly puffing an expanded confectionery raw material mixture from an extruder to obtain a hollow expanded confectionery;
Directly puffing the expanded confectionery raw material mixture and simultaneously injecting the food material for impregnation into the hollow portion of the hollow expanded confectionery; and the hollow expanded confectionery from 1.2 times the extrusion rate of the expanded confectionery raw material mixture Pulling at a rate of 5 times and impregnating at least the inner surface of the hollow puffed confectionery material to obtain a composite confectionery. A method for producing a composite confectionery comprising an expanded confectionery and an impregnating food material,
A step of directly puffing an expanded confectionery raw material mixture from an extruder to obtain a hollow expanded confectionery;
Directly puffing the raw material mixture for puffed confectionery and simultaneously injecting the food material for impregnation into the hollow portion of the hollow puffed confectionery; and rolling the hollow puffed confectionery so that the food material for impregnation is used And impregnating at least the inner surface of the composition to obtain a composite confectionery. A method for producing a composite confectionery comprising an expanded confectionery and an impregnating food material,
A step of directly puffing an expanded confectionery raw material mixture from an extruder to obtain a hollow expanded confectionery;
Directly puffing the raw material mixture of the expanded confectionery and simultaneously injecting the food material for impregnation into the hollow portion of the hollow expanded confectionery;
The hollow expanded confectionery is rolled while being pulled at a speed 1.2 to 5 times the extrusion speed of the expanded confectionery raw material mixture, and the food material for impregnation is impregnated on at least the inner surface of the hollow expanded confectionery. And obtaining a composite confectionery. 6. The method of claim 5, wherein the impregnating food material is a filling, and the filling is selected from the group consisting of cream, chocolate, caramel, sauces, jam, dairy foods and complex seasonings. The method according to claim 5, wherein a speed at which the traction is performed is 1.5 to 4 times the extrusion speed. The method according to claim 5, further comprising the step of drying the composite confectionery. The method according to claim 5, wherein the moisture content of the composite confectionery is 10% by weight or less. The method of claim 5, further comprising cooling the composite confectionery.

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