JP2005130713A - Method for producing oil and fat confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing oil and fat confectionery by which generation of blooming is inhibited even when oil and fat confectionery dough having a relatively high coagulation point such as fractional cacao butter and oil and fat confectionery dough such as ordinary chocolate are combined and subjected to coextrusion. <P>SOLUTION: This method for producing oil and fat confectionery comprises coextruding a first oil and fat confectionery dough 11a forming a main raw material, and at least one kind of a second oil and fat confectionery dough 12a having a total compound ratio smaller than 1/5 of the first oil and fat confectionery dough through an extrusion nozzle 20 so as to be joined with each other. In the method, the coagulation point F of the first oil and fat confectionery dough is set so as not to be higher by <1.5°C than the coagulation point S of the second oil and fat confectionery dough. It is more preferable that the relation between the coagulation point F of the first oil and fat confectionery dough and the coagulation point S of the second oil and fat confectionery dough satisfy the following: S≤F≤(S+1.5°C). <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing an oily confectionery in which at least two types of oily confectionery doughs are coextruded and joined.

  Chocolate is an oleaginous confectionery mainly made from cocoa butter, and has an appropriate crunchiness and mouth meltability due to the sharp melting characteristics of cocoa butter.

  In recent years, in order to further improve the properties of such cocoa butter, for example, fractionated cocoa butter as shown in Patent Documents 1 and 2 below has been developed. This fractionated cocoa butter is separated into a stearin fraction and an olein fraction by treating the cocoa butter with acetone or hexane. And by using the fats and oils which blended stearin more than the original cacao butter, it is possible to obtain an oily confectionery having a crisp and hard texture (snap feeling) without impairing the goodness of melting in the mouth. .

On the other hand, as a method for simultaneously extruding a plurality of oleaginous confectionery doughs and forming them into a bar shape, Patent Document 3 below discloses that at least a pair of nozzles that adjust the temperature of two or more kinds of flowing chocolate, are close to each other, and rotate. The manufacturing method of the bar-shaped chocolate formed by discharging and flowing down the said flow chocolate and knitting in the flow-down path | route is disclosed.
JP-A-8-34989 JP 2000-109879 A JP 56-96665 A

  Since the chocolate using the fractionated cacao butter as described in Patent Documents 1 and 2 above can produce a crisp and hard texture without impairing the meltability of the mouth, a new chocolate raw material As such, future use is expected.

  However, it has been found that the chocolate using the above-described fractionated cacao butter has a higher freezing point than ordinary chocolate, and blooming may occur depending on the conditions when co-extruded in combination with ordinary chocolate.

  That is, when a chocolate dough containing fractionated cocoa butter is extruded as a main raw material and another chocolate dough for coating is extruded and joined to the chocolate dough, the chocolate dough containing fractionated cocoa butter is first solidified and then It is considered that blooming occurs as a result of solidification of the chocolate dough for coating, which causes latent heat and delays solidification of the chocolate dough for coating.

  On the other hand, since the two or more kinds of flowing chocolates described in Patent Document 3 are extruded and joined approximately in equal amounts, the latent heat of the dough that solidifies first is relatively low even if the freezing point is somewhat different. Since there are not many, blooming as described above is unlikely to occur. However, in such a bar-shaped chocolate, when a normal chocolate dough is used, there is a problem that a crispy and hard texture (snap feeling) becomes poor when it is made relatively thin.

  Therefore, even if the object of the present invention is to co-extrusion a combination of an oily confectionery dough with a relatively high freezing point such as a chocolate dough using fractionated cacao butter and an oily confectionery dough like ordinary chocolate, An object of the present invention is to provide a method for producing an oily confectionery in which the occurrence of blooming is suppressed.

  In order to achieve the above object, the method for producing an oleaginous confectionery according to the present invention includes a first oleaginous confectionery dough as a main ingredient and a total blending ratio of less than 1/5 to the first oleaginous confectionery dough 1 A method for producing an oleaginous confectionery in which at least two types of second oleaginous confectionery doughs are co-extruded from an extrusion nozzle and joined, wherein the freezing point F of the first oleaginous confectionery dough is the second oleaginous confectionery dough. The freezing point S is not higher than 1.5 ° C.

  In the present invention, the first oil-based confectionery dough as the main raw material and one or more second oil-based confectionery dough having a total blending ratio of less than 1/5 with respect to the first oil-based confectionery dough are extruded nozzles. Therefore, the coagulation of the second oily confectionery dough is delayed by the latent heat when the first oily confectionery dough solidifies, and blooming is likely to occur. However, the inventors have made a combination of oleaginous confectionery doughs such that the freezing point F of the first oleaginous confectionery dough is not higher than 1.5 ° C. than the freezing point S of the second oleaginous confectionery dough. The present inventors have found that blooming can be suppressed even under the above conditions. Thus, even in the case of a co-extruded oily confectionery in which a small amount of the second oily confectionery dough adheres to the surface of the first oily confectionery dough, the occurrence of blooming is suppressed, and an oily confectionery having a good appearance can be obtained. Can be obtained.

  According to a preferred aspect of the present invention, the freezing point F of the first oleaginous confectionery dough and the freezing point S of the second oleaginous confectionery dough have a relationship of S ≦ F ≦ (S + 1.5 ° C.). According to this, since the freezing point of the first fat-based confectionery is high, it is possible to produce an oil-based confectionery having a crisp and hard texture and suppressing blooming.

  According to the more preferable aspect of this invention, the freezing point F of the said 1st oil-based confectionery dough is 20-24 degreeC. This makes it easier to obtain the crisp and hard texture.

  According to a further preferred aspect of the present invention, the first oily confectionery dough contains fractionated cocoa butter. According to this, while having a crisp and hard texture, the fat-and-fat confectionery with a good melt can be obtained.

  According to a further preferred aspect of the present invention, the extrusion nozzle has a center nozzle and a rotary nozzle that is disposed on the outer periphery of the center nozzle and that extrudes the dough linearly with respect to the center nozzle. Extruding the first oleaginous confectionery dough at the same time, extruding the second oleaginous confectionery dough from the rotating nozzle to adhere the second oleaginous confectionery dough on the outer periphery of the first oleaginous confectionery dough, When this is placed on a conveyor and solidified, it is formed into a rod shape as a whole. According to this, since the second oleaginous confectionery dough is spirally attached to the outer periphery of the first oleaginous confectionery dough formed into a rod shape, the appearance can be varied.

  According to a further preferred aspect of the present invention, the post-mold thickness is 2-20 mm. According to this, it is possible to obtain an oleaginous confectionery having a crispy and hard texture and having a good melt in the mouth in spite of a relatively thin bar shape.

  According to a further preferred aspect of the present invention, the first oleaginous confectionery dough comprises at least one granular food material selected from nuts, biscuits, puffs, flakes, dried fruits, and granular saccharides. Is included. According to this, it is possible to impart a more crisp and crisp texture to the first oily confectionery dough and to diversify the flavor of the oily confectionery.

  According to the present invention, even in the case of a co-extruded oily confectionery in which a small amount of the second oily confectionery dough adheres to the surface of the first oily confectionery dough, the occurrence of blooming is suppressed, and the fat and oil having a good appearance Sex confectionery can be obtained.

  In the present invention, as the fats and oils in the fat-based confectionery dough, for example, cacao butter substitute fat can be used in addition to cacao butter (cocoa butter). The cocoa butter substitute fat may be any tempering, non-tempering derived from animals, plants or both, or oils and fats obtained by mixing them, and examples thereof include hard butter made from palm oil, shea fat, monkey fat, inoppe fat and the like. It is done.

  Furthermore, for example, fractionated cocoa butter obtained by the method described in Patent Documents 1 and 2 can be used. That is, cacao butter and acetone or hexane are mixed and heated, and the mixture is cooled to be separated into a stearin fraction and an olein fraction, and these fractions are used in a desired ratio according to the purpose. be able to. Among these, the stearin fraction has a high content of symmetric triglycerides (SOS: S is a saturated fatty acid having 16 to 18 carbon atoms, O is oleic acid), and does not soften at 25 to 30 ° C, but rapidly at 30 to 35 ° C. Therefore, when used as fats and oils for chocolate, chocolate having excellent snapping property (crisp texture) and good melting in the mouth can be obtained.

  These fats and oils may be used alone or in combination of two or more. In addition to the above fats and oils, cacao mass and / or cocoa, sugar, dextrin, sugar alcohol, dietary fiber, powdered milk, emulsifier, flavor, etc. used in ordinary chocolate are added to the oily confectionery dough. Also good.

  Furthermore, at least one granular food material selected from, for example, nuts, biscuits, puffs, flakes, dried fruits, and granular saccharides may be added to the oleaginous confectionery dough. Good.

  In this invention, the 1st oil-based confectionery material | dough which uses the 1st oil-based confectionery material | dough which makes a main raw material, and the total compounding ratio with respect to this 1st oil-fat confectionery material is less than 1/5 is used. When the amount of the second oily confectionery dough is larger than the above, the problem of blooming is less likely to occur, but when the amount of the second oily confectionery dough is increased, it is difficult to give a pattern on the appearance.

  In the present invention, it is required that the freezing point F of the first oily confectionery dough is not higher than 1.5 ° C. than the freezing point S of the second oily confectionery dough. As mentioned above, when the blending ratio of the second oily confectionery dough to the first oily confectionery dough is 1/5 or less, the second oily fat is generated by the latent heat generated when the first oily confectionery dough solidifies. Since the solidification of the confectionery confectionery tends to be delayed, the above-mentioned problem of blooming occurs.

  However, as described above, when the freezing point F of the first oily confectionery dough is not higher than 1.5 ° C. than the freezing point S of the second oily confectionery dough, the first oily confectionery dough and the second oily confectionery dough Since coagulation with the confectionery dough proceeds almost simultaneously, blooming can be prevented.

  In the present invention, the freezing point means a peak temperature measured by a differential scanning calorimeter (DSC). More specifically, as a differential scanning calorimeter, a product name “Pyris1 DSC” manufactured by PerkinElmer Japan Co., Ltd. was used, and seed tempering (chocose seed A (trade name: Fuji Oil Co., Ltd.) Add 10% of the sample to which 0.5% was added) and reduce the temperature from 30 ° C. to 0 ° C. at a rate of 2 ° C./minute, and measure the latent heat generated by solidification in the middle. The peak value of the latent heat was defined as the freezing point.

  In the present invention, it is preferable that the freezing point F of the first oily confectionery dough and the freezing point S of the second oily confectionery dough have a relationship of S ≦ F ≦ (S + 1.5 ° C.). According to this, since the freezing point of the first oleaginous confectionery dough is high, a crisp texture can be obtained. In particular, in a relatively thin stick-like oleaginous confectionery, even if it is thin, it can provide sufficient texture.

  Moreover, it is preferable that the freezing point F of the said 1st oil-based confectionery dough is 20-24 degreeC, and it is still more preferable that it is 20-22 degreeC. According to this, it becomes easier to obtain the crisp and hard texture, and the melted mouth feeling is not impaired.

  Furthermore, it is more preferable that the first oily confectionery dough contains a large amount of fractionated cacao butter, particularly stearin fraction, thereby obtaining a fat and oily confectionery having a crispy and hard texture and a good mouth melt. Can do.

  In the present invention, in the most preferred embodiment, the first oleaginous confectionery dough contains cacao mass, whole milk powder, skim milk powder, sugar, cacao butter, of which the stearin fraction of fractionated cacao butter is contained in the dough. It is preferable to contain 50 mass% or more with respect to fats and oils, and a 2nd fat-based confectionery dough contains cacao mass, whole milk powder, skim milk powder, sugar, and cacao butter. However, the second oleaginous confectionery dough may also contain fractionated cacao butter. In addition, it is preferable that the content of milk fat is 3 mass% or less, and also 2 mass% or less in the fat-and-oil confectionery material | dough of this invention in order to provide the crispy texture.

Next, an embodiment of a method for producing an oily confectionery according to the present invention will be described.
FIG. 1 shows an oily confectionery obtained by the production method. The oily confectionery 10 is formed of a rod-like portion 11 made of a first oily confectionery dough and a spiral portion 12 made of a second oily confectionery dough. The spiral portion 12 is formed with a ridge on the outer periphery of the rod-like portion 11, but the bottom portion 13 placed on the conveyor 30 (see FIG. 2) during molding described later is flattened and flattened. In addition, 2-20 mm is preferable and, as for the thickness (maximum diameter) of the oily confectionery 10, 2-10 mm is more preferable. Moreover, the length of the oily confectionery 10 is preferably 20 to 200 mm.

  The first oleaginous confectionery dough of the rod-shaped portion 11 is an oily confectionery dough containing fractionated cocoa butter (stearin fraction), cacao mass, whole milk powder, skim milk powder, sugar and cocoa butter, nuts having a particle diameter of 1 to 5 mm, It is formed by mixing 1 to 15% by mass of at least one selected from biscuits, puffs, flakes, dried fruits, and granular saccharides.

  2 and 3 show an extrusion nozzle and a conveyor used in the manufacturing method. The extrusion nozzle 20 includes an inner nozzle 21 that extrudes the first oily confectionery dough 11 a and an outer nozzle 22 that is arranged concentrically on the outer periphery of the inner nozzle 21. The inner nozzle 21 and the outer nozzle 22. The second oleaginous confectionery dough 12a is extruded through the gap.

  An annular rotating base 23 is disposed on the outer periphery of the discharge port of the inner nozzle 21. The rotary base 23 is in sliding contact with the outer periphery of the discharge port of the inner nozzle 21 and is in sliding contact with the discharge port end surface of the outer nozzle 22. The rotating base 23 is rotatably supported on the outer periphery of the outer nozzle 22 via a bearing 24, and is rotated by a driving device (not shown) via a chain 26 stretched on a sprocket 25.

  Furthermore, arc-shaped notches 27 are formed at two opposing locations on the inner periphery of the rotary base 23. The second oily confectionery dough 12a introduced through the gap between the inner nozzle 21 and the outer nozzle 22 is extruded from the arc-shaped cutout 27 in a linear manner.

  Thus, the first oily confectionery dough 11a is extruded from the discharge port of the inner nozzle 21 in a bar shape and the second oily confectionery dough 12a is rotated from the arc-shaped cutout 27 while rotating the rotary base 23. When extruded in a linear shape, the second oily confectionery dough 12a adheres spirally to the outer periphery of the first oily confectionery dough 11a.

  And the 1st oily confectionery material | dough 11a and the 2nd oily confectionery material | dough 12a are solidified by putting the extruded rod-shaped molding on the conveyor 30, moving, and cooling in the middle. In addition, the said rod-shaped molded object is cut | disconnected to predetermined length with the cutter which is not shown in figure. Thus, the oily confectionery 10 having the shape shown in FIG. 1 can be obtained. The bottom 13 in contact with the conveyor 30 has a flat shape due to the ridges of the second oily confectionery dough 12a being crushed.

  The oily confectionery 10 is formed with a rod-like portion 11 made of the first oily confectionery dough and a spiral portion 12 made of the second oily confectionery dough, so that the appearance changes and is novel. Moreover, since the fats and oils in the 1st fat-based confectionery dough 11a contain 50 mass% or more of the stearin fraction of the fractionated cacao butter, it has the advantage of having a crispy and hard texture and being well melted in the mouth. Have.

  Hereinafter, the present invention will be described more specifically with reference to examples.

(1) Preparation of various oily confectionery doughs Oily confectionery doughs A to F having the compositions shown in Table 1 below were prepared.

About this oil-based confectionery dough AF, the freezing point was measured with the following method. That is, as a differential scanning calorimeter, a product name “Pyris1 DSC” manufactured by PerkinElmer Japan Co., Ltd. is used, 10 mg of a seed-tempered sample is put, and the temperature is decreased from 30 ° C. to 0 ° C. at a rate of 2 ° C./min. The latent heat generated by solidification in the middle of the measurement was measured, and the peak temperature was taken as the freezing point. The measurement results are shown in Table 1.

(2) Manufacture of oleaginous confectionery The oleaginous confectionery of the form shown in FIG. 1 was manufactured by the method shown in FIGS.

  The first oily confectionery dough in Table 2 corresponds to the first oily confectionery dough 11a in FIG. 2, and the second oily confectionery dough corresponds to the second oily confectionery dough 12a in FIG.

  The charging No. in Table 3 corresponds to the charging No. described in Table 2, the cooling temperature indicates the cooling temperature after extruding the oleaginous confectionery dough from the nozzle, and the blending ratio is that of the first oleaginous confectionery dough. The ratio between the amount and the amount of the second oleaginous confectionery dough is shown. In addition, the bar shape in the molding method means that it is formed into a rod shape as shown in FIG. 1 by co-extrusion from the extrusion molding nozzle 20 shown in FIG. The mold shape means that after being extruded from the extrusion molding nozzle 20 shown in FIG. The cooling time means the time for cooling to solidify.

(3) Presence or absence of blooming Table 4 shows the results of observing the presence or absence of blooming for each of the oleaginous confectionery thus produced.

  As shown in Table 4, the first oily confectionery dough and the second oily confectionery dough were prepared using No. 1 prepared from a combination in which the freezing point of the first oily confectionery dough is higher than the freezing point of the second oily confectionery dough by 1.5 ° C. Test No 1,2,3,4,7,8,9,10,17 produced at a blending ratio of the second oily confectionery dough with a lesser amount of the second oily confectionery dough with a blending ratio with the oily confectionery dough It can be seen that bloom is observed in both cases.

  Moreover, test Nos. 5 and 6 manufactured with a blending ratio of the first oily confectionery dough and the second oily confectionery dough of 5: 1, or a blending ratio of the second oily confectionery dough larger than that, It can be seen that no bloom is observed.

  Even when the blending ratio of the first fat-based confectionery dough and the second fat-based confectionery dough is less than 5: 1, the first fat-based confectionery dough is produced at a blending ratio of less amount of the second fat-based confectionery dough. The test Nos. 11, 12, 13, 14, 15, 16, 18, 19, 20, 21, and 22 produced by preparation Nos. 2 to 8 in which the freezing point is not higher than 1.5 ° C. than the freezing point of the second oleaginous confectionery dough is It can be seen that no bloom is observed.

  This invention can be utilized for manufacture of oil-based confectionery, such as chocolate, by coextruding and joining at least 2 types of oil-based confectionery dough.

It is a perspective view which shows an example of the oil-based confectionery obtained by this invention. It is explanatory drawing which shows the extrusion nozzle and conveyor which are used for manufacture of the same oily confectionery. It is the end elevation seen from the discharge outlet side of the extrusion molding nozzle.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Oil-based confectionery 11 Rod-shaped part 11a 1st oil-based confectionery dough 12 Spiral part 12a 2nd oil-based confectionery dough 20 Extrusion nozzle 21 Inner nozzle 22 Outer nozzle 23 Rotating base 30 Conveyor

Claims (7)

  The first oleaginous confectionery dough, which is the main raw material, and one or more second oleaginous confectionery doughs with a total blending ratio of less than 1/5 of the first oleaginous confectionery dough are simultaneously extruded from an extrusion nozzle. And the solidification point F of the first oily confectionery dough is not higher than 1.5 ° C. than the freezing point S of the second oily confectionery dough. A manufacturing method of sex confectionery.   The method for producing an oleaginous confectionery according to claim 1, wherein the freezing point F of the first oleaginous confectionery dough and the freezing point S of the second oleaginous confectionery dough have a relationship of S≤F≤ (S + 1.5 ° C). .   The method for producing an oily confectionery according to claim 1, wherein the first oily confectionery dough has a freezing point F of 20 to 24 ° C.   The method for producing an oily confectionery according to any one of claims 1 to 3, wherein the first oily confectionery dough contains fractionated cacao butter.   The extrusion nozzle has a center nozzle and a rotating nozzle that is disposed on an outer periphery of the center nozzle and that extrudes the dough linearly with respect to the center nozzle, and pushes the first oily confectionery dough from the center nozzle. At the same time, the second oily confectionery dough is extruded from the rotating nozzle, the second oily confectionery dough is spirally attached to the outer periphery of the first oily confectionery dough, and this is placed on a conveyor and solidified. The manufacturing method of the oleaginous confectionery as described in any one of Claims 1-4 shape | molded by rod shape as a whole.   The method for producing an oleaginous confectionery according to claim 5, which has a bar shape with a thickness of 2 to 20 mm after molding.   The first oily confectionery dough contains at least one granular food material selected from nuts, biscuits, puffs, flakes, dried fruits, and granular saccharides. The manufacturing method of fat-and-oil confectionery as described in one.

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