JP2005245230A - Puffed confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide puffed confectionery having mellow meltability peculiar to ganache and light palate feeling, and excellent in long preservation: and to provide a method for producing the puffed confectionery. <P>SOLUTION: The method for producing puffed confectionery comprises the following process: mixing chocolate, fresh cream and the like together to make ganache; drying the ganache under reduced pressure; puffing the dry ganache; and drying the puffed dry ganache to such an extent that microorganisms are hard to continuously develop so as to obtain the puffed confectionery presenting cake-like appearance, having light and mellow meltability and applicable to normal temperature distribution. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a novel puffed confectionery obtained by drying under reduced pressure a ganache mixed with chocolate and fresh cream, and a method for producing the same. The chocolate as used in the present invention is not limited to the fair competition rules or legal provisions concerning labeling, but is tempered chocolate using cocoa butter and cocoa substitute fat, processed oil and fat, and other products. Including in combination with edible.

  Ganache is a thick, smooth and moist texture chocolate confectionery made by mixing chocolate with fresh cream, liquor, etc. It is often used at the center of truffle chocolate in pastry shops, and has a high preference, but because it has high water activity, it does not last long and has a shelf life of several days. The water activity is relatively low at around 0.60 to 0.70 with a reduced amount of fresh cream added for long-lasting use, and some are used as center filling for chocolates distributed at room temperature. Inferior to those containing a lot of moisture in terms of freshness and the like.

  A method (Patent Document 1) for producing aerated chocolate only by a decompression step is known. This method is intended for general chocolate that requires mixing of a porous food and chocolate and that does not add moisture.

In addition, a moisture-containing aerated chocolate and a method for producing the same (Patent Document 2) in which moisture is contained in whipped chocolate or chocolate containing moisture is whipped have been reported. However, such a water-containing air-containing chocolate is not suitable for normal temperature distribution.
Japanese Patent Laid-Open No. 11-318336 JP 2002-218910 A

  Ganache has a rich flavor, so it has a sharp edge, and it has good palatability but has high water activity and does not last long. An object of the present invention is to solve such problems, and to provide a confectionery having a smooth mouth melt characteristic of ganache, having a light texture and having a long shelf life, and a method for producing the same.

  As a result of diligent studies to solve the above problems, the present inventor made a ganache by mixing chocolate and fresh cream, etc., dried the ganache under reduced pressure to expand it, and subsequently dried it to such an extent that microorganisms hardly grow. Thus, it was found that a confectionery having a cake-like appearance, having a light and smooth mouth melt and capable of being distributed at room temperature can be produced, and the present invention has been completed.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to make the cake which has a cake-like external appearance, has a smooth ganache-like mouth melt with moisture at a normal temperature, and does not feel light and heavy.

  The ganache used in the present invention has a water activity of 0.7 or more and less than 1.0, and may contain a lot of water and does not last for a long time. To make the ganache, the heat-melted chocolate and the water-based material are mixed. At this time, an aqueous raw material may be added to the chocolate, or chocolate may be added to the aqueous raw material. The ganache may be tempered or not tempered. A seed agent for tempering such as BOB (1,3-dibehenoyl-2-oleoyl-sn-glycerol) β-type stable crystal may be added. Further, before drying under reduced pressure, it may be preaerated.

  The raw material to be mixed with chocolate when making ganaches may be water-based raw materials, dairy products such as water, fresh cream, milk, condensed milk, cream cheese, cottage cheese, alcoholic beverages such as whiskey, brandy, wine, liqueur, Fruit juices such as strawberry, orange, blueberry, cassis and muscat, puree, chickenpox and the like are preferred. Also, sugars such as sugar, glucose, fructose, maltose, trehalose, sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, flavors such as vanilla flavor, nut flavor, dietary fiber such as gum arabic, emulsifiers such as lecithin, sugar ester, etc. May be added. Nuts such as almonds, macadamia nuts, cashew nuts, baked goods such as puffs, cake crumbs, cookie crumbs, dried and molasses soaked vegetables such as tomatoes, strawberries, grapes, prunes, apricots, etc. -Fruits, powdered coffee, tea leaves, etc. may be added.

  The created ganache is poured into a mold. The mold may be a paper or aluminum container used for making cupcakes, a plastic container used for pudding or the like, or may be poured into a tart mold or shell chocolate. Because ganache expands by drying under reduced pressure, it overflows when poured into the mold. Preferably, the injection volume is less than half the mold volume.

  The ganache placed in the mold is dried under reduced pressure in a closed system. At this time, it is preferable that the fat and oil contained in the ganache is in a semi-solid state. If the oils and fats are completely solidified, they will not expand even if the pressure is reduced. Moreover, when the fats and oils are in a molten state, when the fine bubbles in the ganache are expanded by decompression, the bubbles cannot be held and come out. Since the ganache is soft in the semi-solid state, minute bubbles in the ganache can be expanded by decompression, and the oil crystals that have partially precipitated form a skeleton incorporating the bubbles, so the ganache is like a cake Inflate. Therefore, the preferred product temperature when depressurizing ganache depends on the nature of the fats and oils contained in ganache, but in the case of ganache made with common chocolate and fresh cream using cocoa butter, it is 23-30 ° C. More preferably, the temperature is 25 to 28 ° C.

  The pressure in the closed system at the time of decompression is 5 to 80 mmHg, preferably 10 to 60 mmHg. If it is 5 mmHg or less, the expansion capacity becomes too large and the inside becomes scrambled so that it is not suitable for eating. No swelling occurs at 80mmHg or higher. After expansion, the oil and fat may be cooled to a temperature at which it completely solidifies. Moreover, although the expanded state is maintained even if the decompression is stopped by solidification of the fats and oils, drying under reduced pressure may be continued thereafter, and ventilation drying may be performed at a temperature at which the fats and oils do not melt. The pressure in the closed system when continuing to dry under reduced pressure does not need to keep 5 to 80 mmHg.

  As drying progresses, the volume increases due to swelling, the specific gravity decreases, and the part where moisture has drained also becomes a cavity inside the ganache, resulting in a sponge cake-like texture that is light and elastic while maintaining the smooth melting of the ganache. . Drying may be continued until preferably a water activity of 0.40 to 0.70, more preferably a water activity of 0.50 to 0.68. Within this range, the growth of microorganisms is suppressed, and the moisture-like residue retains an elastic cake-like texture. Hereinafter, the production method of the present invention will be described in more detail by way of examples, but these are examples and do not limit the present invention.

  100 parts by weight of black chocolate (manufactured by Meiji Seika Co., Ltd.) was heated and melted, held at 40 ° C., and mixed with 50 parts by weight of fresh cream (milk fat content 45%) heated to 40 ° C. to prepare a ganache. The water activity of the ganache was 0.78. The ganache was brought to 25 ° C., and 10 g was filled in an aluminum cup. FIG. 1 is a photograph showing the state of ganache before putting it into a sealed vacuum vessel. The cup filled with ganache was put into a sealed vacuum vessel, and the pressure in the sealed vacuum vessel was reduced to 25 mmHg. Then, the ganache in the aluminum cup swelled to give it a cake-like appearance. After being dried under reduced pressure for 3 hours, the sealed vacuum container was returned to normal pressure to obtain a puffed cake having a cake-like appearance as shown in FIG. The water activity of the expanded confectionery was 0.61. The swollen confectionery showed cake-like elasticity, had a smooth ganache texture, lightly melted quickly in the mouth, and had an unprecedented good texture.

  100 parts by weight of milk chocolate (manufactured by Meiji Seika Co., Ltd.) is heated and melted, and chocolate seed B (produced by Fuji Oil Co., Ltd .: 50% by weight of BOB and 50% by weight of powdered sugar) is used as a seed agent at 32 ° C. Part was added to create a tempered chocolate. On the other hand, a cream syrup was prepared by mixing 40 parts by weight of fresh cream (milk fat 45%), 10 parts by weight of sorbitol, and 5 parts by weight of orange juice. A ganache was prepared by adding 55 parts by weight of the cream syrup to 102 parts by weight of the tempered chocolate at 32 ° C. The water activity of the ganache was 0.77. The ganache was brought to 27 ° C., and 10 g was filled in an aluminum cup. The cup filled with ganache was put into a sealed vacuum vessel, and the pressure in the sealed vacuum vessel was reduced to 10 mmHg. Then, the ganache in the aluminum cup swelled to give it a cake-like appearance. After maintaining the state of 10 mmHg for 10 minutes, the atmospheric pressure in the sealed vacuum vessel was returned to normal pressure, but the ganache maintained a cake-like appearance without squeezing. After drying again under reduced pressure, the pressure inside the sealed vacuum vessel was reduced to 2 mmHg, but the ganache did not expand any more. After drying for 5 hours under reduced pressure, the sealed vacuum vessel was returned to normal pressure to obtain a puffed cake having a cake-like appearance. The water activity of the expanded confectionery was 0.51. The swollen confectionery showed cake-like elasticity, had a smooth ganache texture, lightly melted quickly in the mouth, and had an unprecedented good texture.

The ganache prepared in the same manner as in Example 1 was whipped at 28 ° C. using a hand mixer used for whipping fresh cream. 10 g of the aerated ganache was filled in an aluminum cup. The cup filled with ganache was put into a sealed vacuum vessel, and the pressure in the sealed vacuum vessel was reduced to 70 mmHg. Then, the ganache in the aluminum cup swelled to give it a cake-like appearance. After maintaining the state of 70 mmHg for 20 minutes, the pressure inside the sealed vacuum vessel was returned to normal pressure, but the ganache did not squeeze and maintained a cake-like appearance. The ganache was directly dried by ventilation at 23 ° C. and 30% humidity for 10 hours to obtain a puffed cake having a cake-like appearance. The water activity of the expanded confectionery was 0.67. The swollen confectionery showed cake-like elasticity, had a smooth ganache texture, lightly melted quickly in the mouth, and had an unprecedented good texture.
Comparative Example 1
In Example 1, drying under reduced pressure at an air pressure of 25 mmHg in a sealed vacuum vessel was performed for 7 hours to obtain an expanded confectionery having a cake-like appearance having a water activity of 0.39. The swollen confectionery lightly melted quickly in the mouth, but had a dry and dry texture, and a ganache-like smooth texture was not felt.

  According to the present invention, it is possible to provide a new confectionery that can be distributed at room temperature, and development as a new product in the so-called dried confectionery field can be expected.

Ganache before drying under reduced pressure in an aluminum cup Puffed confectionery after drying under reduced pressure

Claims (7)

  A method for producing a puffed confectionery obtained by mixing a chocolate and an aqueous raw material to prepare a ganache and drying the ganache under reduced pressure.   The method for producing a puffed confectionery according to claim 1, wherein the pressure in the closed system at the start of drying under reduced pressure is 5 to 80 mmHg.   The method for producing a puffed confectionery according to any one of claims 1 to 2, wherein the ganache oil and fat at the start of drying under reduced pressure is in a semi-solid state.   The method for producing a puffed confectionery according to claim 3, wherein the temperature of the ganache at the start of drying under reduced pressure is 23 to 30 ° C.   The method for producing an expanded confectionery according to any one of claims 1 to 4, wherein the water activity of the ganache at the start of drying under reduced pressure is 0.7 or more and less than 1.0.   The method for producing a puffed confectionery according to any one of claims 1 to 5, wherein the drying is performed until the water activity becomes 0.40 to 0.70. The expanded confectionery manufactured with the manufacturing method of any one of Claims 1 thru | or 6.