JP2006211929A - Method for forming oil and fat confectionery dough, and oil and fat confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for forming oil and fat confectionery dough comprising using oil and fat confectionery dough such as chocolate so as to obtain a product having novel design and/or flavor: and to provide oil and fat confectionery. <P>SOLUTION: The method for forming oil and fat confectionery dough comprises alternately supplying at least two kinds of oil and fat confectionery dough (A) and B to one of press-forming nozzles 23, 24, and extruding the dough to obtain a stick-like formed product whose color tones are varied by turns in its extruded direction. The oil and fat confectionery obtained by the method is formed into a stick state where the color tones and/or the taste are varied by turns along the longitudinal direction; wherein the border line part with respect to the variety of color tones and/or the taste is given gradation, and the center part and the outer peripheral part of the confectionery at its cross section are different in dough from each other. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for forming an oleaginous confectionery material such as chocolate, and an oleaginous confectionery.

  Various products obtained by extrusion-molding oleaginous confectionery dough such as chocolate are known. Examples of commercially available products include “twig” (trade name, manufactured by Morinaga Seika Co., Ltd.).

  In addition, in Patent Document 1 below, in a chocolate manufacturing method in which a chocolate dough is extruded and molded on a conveyor running from a nozzle, the tip of the nozzle is directed perpendicular to the conveyor or in the running direction of the conveyor, and the nozzle The angle between the axis of the conveyor and the upper surface of the conveyor is 90 to 30 °, the distance between the lower end of the nozzle and the upper surface of the conveyor is 2 to 10 times the nozzle diameter, and the product temperature at the time of discharge from the nozzle of the chocolate dough is 20 to 30 There is disclosed a method for producing chocolates, characterized in that a supercooled state is set at 0 ° C., and the discharge speed of the chocolate dough from the nozzle is 2 to 10 times the conveyor speed.

Further, in Patent Document 2 below, a plurality of viscous fluid food materials having different colors are merged into one flow path to form a first combined fluid having a color-coded cross section. A plurality of branch fluids having a color-coded cross section at a specific ratio are formed by branching into one or more flow paths one or more times, and these branch fluids are joined to form a third color cross-section into three or more regions. There is disclosed a method for forming a fluid food material characterized by including a step of forming and discharging two combined fluids.
JP-A-10-295274 JP-A-10-234303

  As described above, various methods have been proposed as molding methods for foods such as chocolate, but there have been few products having novel designs and flavors.

  Accordingly, an object of the present invention is to provide an oily confectionery dough molding method and an oily confectionery that can be obtained with a novel design and / or flavored product using an oily confectionery dough such as chocolate. is there.

  In order to achieve the above object, one of the present invention is to provide at least two types of oleaginous confectionery dough of different colors and / or different tastes in an extrusion direction by alternately feeding them to one extrusion nozzle. An object of the present invention is to provide a method for forming an oleaginous confectionery dough, characterized in that it obtains a rod-shaped molded product whose color tone and / or taste is repeatedly changed.

  According to the molding method of the present invention, at least two types of oily confectionery doughs of different colors and / or different tastes are alternately fed to one extrusion nozzle and extruded to obtain different fats of different colors and / or different tastes. Since the confectionery dough comes out alternately, it is possible to obtain a rod-shaped molded product whose color tone and / or taste is repeatedly changed in the extrusion direction. Even if the oleaginous confectionery dough is switched, the previous oleaginous confectionery dough remains attached to the inner wall of the nozzle, so that the previous oleaginous confectionery dough remains thinly on the outer periphery of the molded product for a while. Therefore, a gradation in which the color tone and / or the taste gradually change is formed at the boundary portion where the oily confectionery dough is switched. As a result, an oily confectionery with a novel design and / or flavor that is not found in conventional products can be obtained.

  In the method for molding an oily confectionery dough according to the present invention, the extrusion nozzle has an inner diameter of 3 to 10 mm, a length of 5 to 50 mm, and the viscosity of the at least two types of oily confectionery dough is 180 to 300 PS. It is preferable.

  According to this, since the previous oleaginous confectionery dough remains attached to the inner wall of the nozzle with an appropriate thickness, the tone and / or taste gradation can be effectively formed, and a more innovative design and A flavored rod-shaped molded article can be obtained.

  In addition, when the moving speed of the oleaginous confectionery dough after being extruded from the extrusion nozzle is Vmm / min, and the cycle in which the switching of the oleaginous confectionery is completed is D times / min, V / D is 25 It is preferably ~ 110 mm.

  According to this, the tone and / or taste gradation can be effectively formed, and the repeated pattern of color and / or taste can be made to have an appropriate length. In the present invention, the “moving speed of the oleaginous confectionery dough after being extruded from the extrusion molding nozzle” is not the extrusion speed from the extrusion molding nozzle (speed passing through the extrusion molding nozzle), but the fat and oil after being extruded. It means the speed at which the sex confectionery dough is moved on, for example, a conveyor, in other words, the speed at which the molded product is solidified.

  Furthermore, it is preferable that the at least two types of oily confectionery doughs are two types of chocolate doughs having different colors and / or different tastes.

  According to this, a bar-shaped chocolate whose color and / or taste changes in the length direction can be obtained by two kinds of chocolate doughs of different colors and / or different tastes.

  Another aspect of the present invention is a rod shape in which the color tone and / or taste is repeatedly changed along the longitudinal direction, and the boundary portion of the color tone and / or taste change forms a gradation, and the central portion and the outer peripheral portion of the cross section are formed. The present invention provides an oily confectionery characterized in that the dough is different.

  According to the oleaginous confectionery of the present invention, a gradation in which the color tone and / or the taste gradually change is formed at the boundary portion where the color tone and / or the taste changes repeatedly along the longitudinal direction and the oleaginous confectionery dough changes. A novel design and / or flavored oleaginous confectionery can be provided.

  According to the present invention, at least two types of oleaginous confectionery doughs of different colors and / or different tastes are alternately fed to one extrusion nozzle and extruded, whereby the oleaginous confectionery doughs of different colors and / or different tastes are extruded. Since these appear alternately, it is possible to obtain a rod-shaped molded article whose color tone and / or taste is repeatedly changed in the extrusion direction. Even if the oleaginous confectionery dough is switched, the previous oleaginous confectionery dough remains attached to the inner wall of the nozzle, so that the previous oleaginous confectionery dough remains thinly on the outer periphery of the molded product for a while. Therefore, a gradation in which the color tone and / or taste gradually change is formed at the boundary portion where the oily confectionery dough is switched, and an oily confectionery having a novel design and / or flavor that is not found in conventional products can be obtained. .

  In the present invention, a chocolate dough is preferably used as the oily confectionery dough. As the chocolate dough, those conventionally used in general can be appropriately selected and used, for example, cacao mass, cacao butter, other vegetable oils and fats, powders, whole fat milk powder, emulsifiers, etc. Used. In this case, the viscosity of the chocolate dough when melted can be adjusted to some extent by the amount of fats and oils and emulsifiers. Furthermore, granular and powdery nuts, fruits, candies and the like may be included.

  The chocolate is not limited to pure chocolate and pure milk chocolate specified in the regulations, but may be semi-chocolate or the like. Moreover, although any kind of chocolates, such as bitter chocolate, milk chocolate, white chocolate, may be sufficient, in this invention, at least 2 types of oil-based confectionery doughs of a color and / or a different taste are used. In the case of at least two types of oily confectionery of different colors, for example, a combination of white chocolate dough and milk chocolate dough or bitter chocolate dough is preferably employed. In addition, in the case of at least two types of oleaginous confectionery with different tastes, the colors of chocolate may be the same as long as they have different tastes. For example, the same color chocolate dough containing different kinds of ingredients It may be a combination.

  In the present invention, the method for alternately supplying and extruding at least two types of oily confectionery doughs of different colors and / or different tastes to one extrusion nozzle is not particularly limited. It can extrude using such an extrusion molding apparatus.

  As shown in FIG. 1, the extrusion molding apparatus 10 includes a fixed cylindrical portion 11, a rotating column portion 12 that is rotatably disposed in the fixed cylindrical portion 11, and the fixed cylindrical portion 11 and the rotating column portion 12. And a disk portion 13 disposed on the lower surface. In FIG. 1, for the sake of convenience, the disc portion 13 is illustrated apart from the fixed cylindrical portion 11 and the rotating column portion 12, but actually, the disc portion 13 includes the fixed cylindrical portion 11 and the rotating column portion. It is disposed in close contact with the lower surface of the portion 12. Further, a seal ring or the like (not shown) is arranged on the contact surface of each member, and is sealed so that the oily confectionery dough does not leak.

  Referring to FIGS. 2 and 3 together, the fixed cylinder portion 11 is supplied with the first supply pipe 14 for supplying the first oily confectionery dough A and the second oily confectionery dough B. The second supply pipe 15 is connected. A first annular groove 16 communicating with the first supply pipe 14 and a second annular groove 17 communicating with the second supply pipe 15 are formed on the inner periphery of the fixed cylindrical portion 11.

  The rotating cylindrical portion 12 communicates with the first annular groove 16 and is bent downward and communicated with the first annular passage 18 that opens at a slightly eccentric position on the lower end surface and the second annular groove 17. And a second communication passage 19 that is bent to open at a position facing the first communication passage 18 on the lower end surface. In the lower end openings of the first communication path 18 and the second communication path 19, recesses 25 and 26 extending in an arc shape are formed so as to face each other with the arcs facing the outside of the rotation shaft. A pulley 21 is attached to the center of the upper surface of the rotating cylindrical portion 12 via a shaft 20 and is rotated at a predetermined speed by a driving means (not shown) via a belt 22.

  A pair of nozzles 23, 24 are inserted into the disk portion 13 so as to protrude in parallel from the lower surface, and the nozzles 23, 24 are respectively connected to the first communication passage 18 and the second communication passage 19 of the rotating column portion 12. It is arrange | positioned on the circumference of the same radius as the lower end opening of. The upper end openings 23a, 24a of the nozzles 23, 24 formed on the upper surface of the disk portion 13 are alternately communicated with the recesses 25, 26 formed on the lower surface of the rotating cylindrical portion 12 when the rotating column portion 12 rotates. Are arranged to be.

  Below the nozzles 23 and 24, a belt conveyor 27 is disposed so that the chocolate extruded from the nozzles 23 and 24 is received and conveyed in a predetermined direction.

  Therefore, for example, the first oily confectionery dough A made of white chocolate dough is supplied to the first supply pipe 14, and the second oily confectionery dough B made of milk chocolate dough or bitter chocolate dough, for example, is supplied to the second supply pipe 15. And the rotating cylindrical portion 12 is rotated by the driving means (not shown) via the belt 22, the pulley 21, and the shaft 20.

  Then, the first oily confectionery dough A flows into the first annular groove 16 of the fixed cylindrical portion 11 and flows out from the lower end opening to the concave portion 25 through the first communication passage 18 of the rotating columnar portion 12. Similarly, the second oily confectionery dough B flows into the second annular groove 17 of the fixed cylindrical portion 11, passes through the second communication passage 19 of the rotating column portion 12, and flows out from the lower end opening to the concave portion 26.

  Then, as the rotating cylindrical portion 12 rotates, the concave portion 25 at the lower end of the first communication passage 18 and the concave portion 26 at the lower end of the second communication passage 19 enter the upper end openings 23 a and 24 a of the nozzles 23 and 24 of the disk portion 13. Communicate alternately. As a result, the first oily confectionery dough A and the second oily confectionery dough B are alternately supplied to the upper end openings 23a, 24a of the nozzles 23, 24, and from the lower ends of the nozzles 23, 24, Bar-shaped chocolate C whose color tone and taste are repeatedly changed in the extrusion direction is extruded.

  This chocolate C has a bright part C1 made of white chocolate and a dark part C2 made of milk chocolate or bitter chocolate. Then, the extruded chocolate dough is placed on the belt conveyor 27 and conveyed, and cut to a desired length in the middle to obtain a bar-shaped chocolate molded product.

  Examples of the chocolate thus obtained are shown in FIGS. As shown in FIG. 4, a gradation in which the color tone and taste gradually change is formed on the boundary portion where the portion of the dough made of white chocolate and the portion of the dough made of milk chocolate or bitter chocolate are switched on the outer periphery of the chocolate. Is done.

  Further, as shown in FIG. 5, when the cross section of the chocolate is seen, the dough of the central portion and the outer peripheral portion are different particularly in the boundary portion, and the dough extruded first remains in a layer on the outer periphery. The extruded dough is in a state of entering the center. Since this is a viscous fabric, the portion in contact with the inner periphery of the nozzles 23 and 24 cannot be switched quickly even if the inflowing fabric changes, and remains in a layered manner. It is thought that it fades away as time passes.

  In the present invention, the inner diameters of the nozzles 23 and 24 are preferably 3 to 10 mm and the length is 5 to 50 mm. If the inner diameter of the nozzle is smaller than the above, nozzle clogging is not preferable, and if it is larger than the above, it is not preferable because it is too thick and does not look like a rod. Also, if the nozzle length is shorter than the above, the boundary between the two colors is clear and lacks in novelty, and if it is longer than the above, it is not preferable because the two colors are too mixed.

  Moreover, it is preferable that the viscosity of said at least 2 types of oil-based confectionery dough A and B is 180-300PS. If the viscosity is lower than the above, it is not preferable because the molded dough tends to sag and the shape is deteriorated.

  Furthermore, the movement speed of the oleaginous confectionery dough after extruding the oleaginous confectionery dough A and B from the extrusion nozzle is 300 to 5000 mm / min, and the cycle in which the switching between the oleaginous confectionery dough A and B is completed ( In this embodiment, it is preferable that the number of cycles of one rotation of the rotating cylinder 12 is 3 to 200 times / minute. If the moving speed is slower than the above, it is not preferable because productivity is lowered, and if the moving speed is faster than the above, it is not preferable because it becomes technically difficult. In addition, if the cycle in which the switching of the oily confectionery is completed is slower than the above, it is not preferable because the pattern of the pattern becomes monotonous, and if it is faster than the above, it is not preferable because the pattern of the pattern becomes unclear.

  And when the moving speed after extruding the oleaginous confectionery dough is Vmm / min, and the cycle in which the switching of the oleaginous confectionery is completed is D times / min, V / D is 25 to 110 mm Is preferred. If V / D is less than 25 mm, the pattern of different colors is not clear, and if it exceeds 110 mm, the pattern becomes monotonous.

  In addition, when two types of chocolate doughs having different tastes are employed as the oily confectionery doughs A and B, the same extrusion molding conditions as those described above are preferably employed, thereby changing the taste in the length direction. You can get the right chocolate.

  The extruding speed of the oleaginous confectionery doughs A and B is such that the extruded oleaginous confectionery dough is pulled by the belt conveyor 27 and cut off in the middle, or the extrusion speed is higher than the moving speed of the belt conveyor 27. It may be adjusted within a range in which the extruded oily confectionery dough does not meander, specifically, if it is appropriately determined according to the conveying speed by the belt conveyor 27 and the viscosity of the oily confectionery dough. Good.

  Moreover, in the said embodiment, although 2 types of fat-and-oil confectionery dough A and B were switched and it supplied to each nozzle 23 and 24, you may switch and supply 3 or more types of fat-and-oil pastry dough sequentially. . Moreover, as an extrusion molding apparatus, not only the said embodiment but the thing of various structures is employable.

  1 and 2, white chocolate dough A and milk chocolate dough B were alternately extruded to obtain a bar-shaped chocolate molded product.

  The extrusion speed of each chocolate dough was 4900 mm / min, the inner diameter of the nozzle was 4 mm, and the length was 20 mm. The viscosity of each chocolate dough was 185 PS for white chocolate dough A and 230 PS for milk chocolate dough B.

  The belt feed speed of the belt conveyor 27 (corresponding to “the movement speed of the oily confectionery dough after being extruded from the extrusion nozzle” in the present invention) is set to 3000 mm / min, and the rotation speed of the rotary column 12 is shown in Table 1 below. When the pitch at which the pattern changes (the length from the pattern portion of the white chocolate dough A in one cycle to the pattern portion of the milk chocolate dough B) was measured as shown in Table 1, the results shown in Table 1 below were obtained.

  According to the present invention, an oleaginous confectionery formed into a rod shape whose color tone and taste are repeatedly changed in the extrusion direction can be produced using an oleaginous confectionery dough such as chocolate.

It is explanatory drawing which shows one Embodiment of the extrusion molding apparatus used for the shaping | molding method of this invention. It is a schematic cross section of the extrusion molding apparatus. It is a disassembled perspective view which shows the structure of the contact part of the rotation cylinder part and disk part of the extrusion molding apparatus. It is a photograph which shows an example of the bar-shaped chocolate obtained by the method of this invention. It is a photograph which shows the cross section of the bar-shaped chocolate.

Explanation of symbols

A 1st oily confectionery dough B 2nd oily confectionery dough 10 Extrusion device 11 Fixed cylindrical part 12 Rotating column part 13 Disc part 14 1st supply pipe 15 2nd supply pipe 16 1st annular groove 17 2nd ring Groove 18 First communication path 19 Second communication path 20 Shaft 21 Pulley 22 Belt 23, 24 Nozzle 25, 26 Circular recess 27 Belt conveyor

Claims (5)

  By alternately feeding at least two types of oily confectionery doughs of different colors and / or different tastes to one extrusion nozzle and extruding, a bar-shaped molded product whose color tone and / or taste is repeatedly changed in the extrusion direction is obtained. A method for forming an oleaginous confectionery dough.   2. The method for molding an oily confectionery dough according to claim 1, wherein the extrusion nozzle has an inner diameter of 3 to 10 mm, a length of 5 to 50 mm, and the viscosity of the at least two types of oily confectionery dough is 180 to 300 PS.   V / D is 25 to 110 mm when the moving speed of the oleaginous confectionery dough after extrusion from the extrusion molding nozzle is Vmm / min, and the cycle of switching the oleaginous confectionery dough is D times / min. The method for forming an oleaginous confectionery dough according to claim 1 or 2.   The method for forming an oleaginous confectionery dough according to any one of claims 1 to 3, wherein the at least two types of oleaginous confectionery doughs are two kinds of chocolate doughs of different colors and / or different tastes.   It has a rod shape in which the color and / or taste is repeatedly changed along the longitudinal direction, the change in color and / or taste forms a gradation at the boundary part, and the cloth in the central part and the outer peripheral part in the cross section is different. A characteristic oily confectionery.