JP2005034039A - Moisture-containing oil-and-fat confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide moisture-containing oil-and-fat confectionery having no need of addition of an emulsifier and also cooling solidification for molding, and having moist palate feeling and heat-resistant shape retention; and to provide a method for producing the confectionery. <P>SOLUTION: The moisture-containing oil-and-fat confectionery having moist palate feeling is obtained by the method comprising the following processes: a process of adding water or a moisture-containing raw material to oil-and-fat confectionery dough; a process of once separating a part or the whole of oil components from the mixture by stirring it; and a process of canceling separation of oil components by mixing the mixture with a non-aqueous raw material and stirring the mixture. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a water-containing oily confectionery and a method for producing the same, and more particularly, a water-containing oily confectionery having a moist texture and heat-resistant shape retention that does not require an emulsifier, does not require cooling and solidification for molding, and the production thereof Regarding the method.

Conventionally, it has been practiced to improve the texture and the like by adding moisture to an oily confectionery. For example, Japanese Patent Application Laid-Open No. 60-27339 (Patent Document 1) describes a chocolate kneaded with a high moisture content component. A method of manufacturing the same is disclosed. However, in this production method, an emulsifier is required for emulsification, and cooling and solidification are also required for molding.
JP-A-60-27339

An object of the present invention is to provide a hydrous oleaginous confectionery that does not require the addition of an emulsifier and does not require cooling and solidification for molding, and a method for producing the same.

As a result of diligent research to solve the above-mentioned problems, the present inventors mixed a water-containing raw material into an oily confectionery, stirred and separated the oil once, and then only the non-water-containing raw material without using an emulsifier. It came to invent the water-containing fat-and-oil confectionery which can be made by adding and stirring, and its manufacturing method.
That is, the first of the present invention is a step of adding water or a water-containing raw material to an oily confectionery dough, a step of separating part or all of the oil once by stirring, and a non-water-containing raw material by mixing and stirring. And a process for eliminating the separation of the oil content.
The second of the present invention is the step of adding water or a water-containing raw material to the oleaginous confectionery material, the step of separating part or all of the oil once by stirring, and mixing and stirring the non-water-containing raw material. A hydrous oleaginous confectionery obtained by a production method comprising the step of eliminating oil separation.

  ADVANTAGE OF THE INVENTION According to this invention, the water-containing fat-and-oil confectionery which has heat resistant shape retention property and a moist new texture can be obtained. In terms of production method, no emulsifier is required for emulsification, and cooling and solidification is not required for molding, so that the production is easy and the industrial utility value is very high.

First, the oleaginous confectionery dough is first heated to 40 ° C. or higher and then melted, then simply cooled with stirring to adjust the temperature to 30 to 35 ° C., and if necessary, a bobster (manufactured by Fuji Oil Co., Ltd.) is used. After tempering by adding 4.0% by weight and mixing uniformly, the mixture is placed in a stirrable container such as an overmixer or Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho).
Examples of the oily confectionery dough include chocolate, fat spread, praline paste and the like. The chocolate may be any kind of chocolate such as sweet chocolate, semi-sweet chocolate, milk chocolate, white chocolate, and it is not always necessary to satisfy the chocolate standard.
Next, the water-containing raw material previously adjusted to 30 to 35 ° C. is added to the oily confectionery dough so that the total moisture after mixing is 4% by weight or more. The hydrated raw material may be anything as long as it is edible with a water content of 20% by weight or more. Examples thereof include fruit juice, jam, fresh cream, liquor, and syrup. These water-containing raw materials may be used alone or in combination.
After adding the water-containing raw material, the oil component is separated when stirring. After separation of the oil content, when the non-hydrated raw material is gradually added while stirring, the separation of the oil content is eliminated and the intended hydrous confectionery is obtained. The non-hydrated raw material may be anything as long as the water content is about 3% by weight or less, and examples thereof include various sugars such as sugar and lactose, dairy products such as powdered milk and cream powder, and amino acids. These non-hydrated raw materials may be used alone or in combination. The addition amount of the non-hydrated raw material can be appropriately selected depending on the physical properties of the final product.
The hydrous oleaginous confectionery obtained in this way can be extruded without cooling. The water-containing oily confectionery is a water-containing oily confectionery having a moisture content of 2 to 10% by weight and having a moist texture.
EXAMPLES The present invention will be described in more detail with reference to the following examples, but these are illustrative and do not limit the present invention.

White chocolate dough with an oil content of 42% by weight (25.17% by weight of whole milk powder, 20.5% by weight of sugar, 35.5% by weight of cocoa butter, 18.8% by weight of lactose, 0.03% by weight of lignin vanillin ) Was heated to 40 ° C. or higher and completely melted, then simply cooled with stirring, adjusted to 34 ° C., and uniformly added with 4.0% by weight of Bobster (Fuji Oil Co., Ltd.). Mix and temper.
Next, to 50 parts by weight of the white chocolate dough after tempering, 5 parts by weight of fresh cream (moisture 50% by weight) and 3 parts by weight of brandy previously adjusted to 34 ° C. are added, and Kenmix Aiko Pro KM-600 (stock) A whip for stirring was attached to a company Aikosha Seisakusho, and stirred at 120 rpm in a 30 ° C. environment. After stirring for 5 minutes, part of the oil was separated. Add 6 parts by weight of mascarpone cheese powder (Arla Foods Ingredients amba), 6 parts by weight of cocoa powder (12% by weight of oil) and 30 parts by weight of Porpolone (manufactured by Riken Vitamin Co., Ltd.). A moist dough was obtained by eliminating the separation. The obtained dough was put on an extrusion molding machine without being cooled, and extruded with a cross section of 1 cm × 1 cm. The resulting hydrous confectionery had a moist texture.

To 50 parts by weight of the same white chocolate dough as in Example 1, 16 parts by weight of HIMARU 38 (manufactured by Sanmatsu Kogyo Co., Ltd.) previously adjusted to 34 ° C. was added, and Kenmix Aiko Pro KM-600 (Co., Ltd.) was added. A whip for stirring was attached to Aikosha Seisakusho, and stirred at 120 rpm in a 30 ° C. environment. After stirring for 6 minutes, a part of the oil was separated. Add 4 parts by weight of powdered sugar, 6 parts by weight of cocoa powder (12% by weight of oil), 12 parts by weight of dextrin, 5 parts by weight of valine, 5 parts by weight of leucine and 2 parts by weight of arginine. Separation was eliminated and a moist dough was obtained. The obtained dough was put on an extrusion molding machine without being cooled, and extruded with a cross section of 1 cm × 1 cm. The resulting hydrous confectionery had a moist texture.

Milk chocolate dough having oil content of 42.4% by weight (15.0% by weight of whole milk powder, 37.0% by weight of sugar, 21.0% by weight of cocoa mass, 26.96% by weight of cocoa butter, 0.04 of lignin alligatorin) (% By weight) was heated to 40 ° C. or higher and completely melted, then simply cooled with stirring, adjusted to 34 ° C., and added with 4.0% by weight of Bobster (Fuji Oil Co., Ltd.). And tempering.
Next, 3.45 parts by weight of water previously adjusted to 34 ° C. is added to 68.5 parts by weight of the milk chocolate dough after tempering, and the mixture is stirred into Kenmix Aiko Pro KM-600 (manufactured by Aikosha Seisakusho). A whip was installed and stirred at 120 rpm in a 30 ° C. environment. After stirring for 3 minutes, a part of the oil was separated. Add 11.52 parts by weight of mascarpone cheese powder (Arla Foods Ingredients amba), 9.25 parts by weight of powdered sugar and 7.28 parts by weight of new lact BS (manufactured by Wakodo Co., Ltd.) and continue stirring. As a result, oil separation was eliminated and a moist dough was obtained. The obtained dough was put on an extrusion molding machine without being cooled, and extruded with a cross section of 1 cm × 1 cm. The resulting hydrous confectionery had a moist texture.

  The heat-resistant shape retention of the hydrous oleaginous confectionery obtained in Example 1 was evaluated. A rheometer (model number NRM-2010J-CW, manufactured by Fudo Kogyo Co., Ltd.) is used to measure heat-resistant shape retention, the plunger is 8 mm disc, sample size is 10 mm x 10 mm x 10 mm, table speed is 20 mm / min, entry The measurement was performed under the condition of a distance of 3 mm. If the maximum stress of the measurement result is 800g weight or more, it will not be touched even if touched, and no trace will remain on the fabric, but if the maximum stress is less than 750g weight, it will be measured because the fingerprint will remain on the fabric if touched. The upper limit of the product temperature at which the maximum stress was 800 g weight or more was defined as the heat resistant limit temperature. The results are shown in Table 1. The heat-resistant limit temperature of the hydrous oleaginous confectionery obtained in Example 1 from Table 1 was 35 ° C. On the other hand, since the heat resistant limit temperature of general chocolate is about 27 ° C., an improvement in heat resistant shape retention of about 8 ° C. was recognized.

30 parts by weight of fresh cream (moisture content of 50% by weight) previously adjusted to 34 ° C. was added to 70 parts by weight of the same white chocolate dough as in Example 1, and Kenmix Aiko Pro KM-600 (Aikosha Co., Ltd.) A whipper for stirring was attached to a product manufactured by Seisakusho, and stirred at 60 rpm in a 30 ° C. environment to obtain a ganache chocolate dough. Subsequently, the ganache chocolate dough was extended to a thickness of 1 cm, cooled and solidified, and cut into a size of 1 cm × 1 cm × 1 cm.

  In order to compare the texture of the hydrated oily confectionery obtained in Example 1 and the ganache chocolate obtained in Example 5, a sensory evaluation was performed on each texture. Evaluation was carried out by 20 specialist panels for sensory evaluation tests. The evaluation criteria are shown in Table 2, and the sensory evaluation test results are shown in Table 3.

上記比較の結果、本発明の含水油脂性菓子の食感は、新規性において従来品とは差別性があるという評価が得られ（カイ２乗検定にて有意水準１％で有意差あり）、従来にない食感を有していることが示された。

As a result of the above comparison, the texture of the hydrous oleaginous confectionery of the present invention is evaluated to be different from the conventional product in novelty (significantly different at a significance level of 1% by chi-square test), It was shown that it has an unprecedented texture.

Claims (3)

A step of adding water or a water-containing raw material to the oily confectionery dough, a step of once separating part or all of the oil by stirring, and a step of eliminating the separation of oil by mixing and stirring the non-water-containing raw material The manufacturing method of the hydrous oleaginous confectionery characterized by including. A step of adding water or a water-containing raw material to the oily confectionery dough, a step of once separating part or all of the oil by stirring, and a step of eliminating the separation of oil by mixing and stirring the non-water-containing raw material A hydrous oleaginous confectionery obtained by a production method comprising: The hydrous oleaginous confectionery according to claim 2, which has heat-resistant shape retention at 35 ° C.