JP2007082452A - Composite confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide composite confectionery whose commercial value comprising mellow taste and flavor of chocolate is not spoiled, and provided with viscoelastic texture (palate feeling and firmness to masticate) and taste. <P>SOLUTION: The composite confectionery is obtained by combining gelatinized substance containing polysaccharide thickener consisting mainly of carrageenan and agar with chocolate with each other into a contact state. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composite confectionery. More specifically, the present invention relates to a composite confectionery in which other ingredients are combined with chocolate.

  Agar is a dry matter obtained by hot water extraction of viscous substances present in red algae (Amakusa), and it has been widely used as a traditional Japanese confectionery material such as "Tokoten", which has been solidified from the boiled Amakusa for a long time. I came. Agar is obtained mainly from red algae, the common genus Maxa, Obakusa and Hiluxa, as well as from the genus Ogonori, Igis and Cowreyt.

Meanwhile, agar with various physical properties has been put on the market in the past 20 years as seagrass production areas have been developed and technological innovation has progressed. Low-strength agar with a shortened sugar chain and easily meltable agar with a lower melting temperature have been developed and various textures are used as texture-improving agents. There are many application examples in confectionery. For example, baked confectionery is also used for improving peelability (see Patent Document 1), Japanese confectionery is prevented from aging (see Patent Document 2), and combined with gelatin improves the heat resistance of chocolate. (See Patent Document 3).
In addition to these physical properties, physiological functions such as agarooligosaccharides derived from agar have recently begun to attract attention.

In this way, the raw seaweed of carrageenan has been used for a long time in foreign countries, just as the seaweed of Amakusa, which is a raw material for agar, has been used for a long time. Among them, there was a use in the Irish region where seaweed was dried in the sun and powdered, and this was dissolved in milk to make a milk dessert. This seaweed is one of the main ingredients of carrageenan in the Kondoracris pass called Irish Moss. Since then, Irish Moss has been traded on a commercial basis and has been called Carrageenan since its seaweed collection site.
Carrageenan has been used as a stabilizer for ice cream in Japan since around 1960, and has a gel characteristic different from that of agar at present. Gelatin is used in jelly, milk dessert, processed ham sausage meat products, etc. It is used as an agent and thickener.

  There are many other thickening polysaccharides such as gelatin, pectin, guar gum, locust bean gum, gum arabic, tamarind gum, tara gum, konjac mannan, gellan gum, xanthan gum, and starch. It is mainly gelatin or pectin, and other thickening polysaccharides are hardly seen.

  This is because most chocolates have a combination of nuts, cookies, puffs, soft candy, cream, etc. The combination with thickening polysaccharides has to raise the sugar level in order to reduce water activity due to the problem of the sterilization process. It is because the manufacturing process corresponding to the high viscosity at that time was incomplete.

  The problem with chocolate is that when it is used at high temperatures or when fats and oils that are quick-dissolved are used, the taste becomes deeper, too sweet, and feels oily. It is described in a method (see Patent Document 4) in which sweetness is suppressed by mixing high melting point fats and oils with chocolate itself (see Patent Document 4). In the latter case, there is a problem that the original smooth flavor of chocolate is remarkably lowered.

  In addition, as an improvement in the texture of chocolate, for example, a solution in which gelatin is swollen and dissolved is mixed with a chocolate dough in which it is dissolved, but this is integrated, and the texture and taste of each are difficult to understand (patents) Reference 5).

  Also, Patent Document 6 discloses an enrobing composition using cocoa as a soluble solid and carrageenan and agar as a crosslinkable hydrocolloid, but these are not used as a gelled product.

JP 2002-281889 A JP-A-7-203855 JP-A-5-227887 Japanese Patent Laid-Open No. 06-125710 JP 2002-209522 A Japanese Patent Laid-Open No. 10-42803

  That is, the present invention has been made in view of the above-mentioned problems, and does not impair the commercial value of the smooth flavor of chocolate, and provides a simple viscoelastic texture (texture, texture) and taste. An object is to provide a composite confectionery.

  The gist of the present invention relates to a composite confectionery characterized by combining a gelled product containing a thickening polysaccharide mainly composed of carrageenan and agar and chocolate in contact with each other.

  The composite confectionery of the present invention has an effect that it can impart a smooth viscoelastic texture and taste without impairing the smooth commercial value of chocolate.

The composite confectionery referred to in the present invention does not mean that the gelled product and the chocolate are integrally integrated, but means that the gelled product and the chocolate having independent shapes are integrated in contact with each other.
As described above, the composite confectionery of the present invention is characterized by combining a gelled product containing a thickening polysaccharide mainly composed of carrageenan and agar and chocolate in contact with each other, and among them, carrageenan and agar. There is a great feature in using a gelled product containing a thickening polysaccharide mainly composed of.

  In the present invention, the polysaccharide thickener is starch syrup, granulated sugar, brown sugar, trithermal sugar, reduced starch syrup such as sorbitol, erythritol, xylitol, maltitol, lactitol, saccharides such as polydextrose, fats and oils, milk solids. It acts as a gelling agent that can gel the mixture obtained by mixing with raw materials such as coconut, cocoa, jam, emulsifier, flavor, liquor, fruit juice, fruit, dried fruit and koji.

Carrageenan, a thickening polysaccharide, can withstand high temperatures or relatively low pH conditions. In addition, since the coagulation force is applied by acid or metal salt, when mixed alone with the above raw materials as a gelling agent, the resulting mixture is highly viscoelastic and crunchy, but when the gel is filled, the viscosity is high. Production is very difficult due to tailing.
In addition, when only agar as a gelling agent is mixed with the above raw materials, the resulting mixture has low viscoelasticity and a crunchy molloy texture, and when an acid is added, it is hydrolyzed to reduce gel strength and elasticity. There is a problem that the texture is lost and the texture is not strong.

In contrast, in the present invention, by using agar and carrageenan together as the main components of the thickening polysaccharide, a gelled product having elasticity inherent to carrageenan in addition to the viscosity specific to agar can be obtained. Further, by changing the weight ratio of agar and carrageenan according to the chocolate to be combined, it becomes possible to control the viscoelasticity of the gelled product within a desired range.
In addition, the gelled product obtained using agar and carrageenan can be stored for a long time with a water activity value of 0.7 or less by increasing the sugar content to Bx80. Furthermore, since the gelled product has high water retention, the texture is a sense of water, and when you eat at the same time as chocolate, it tastes as if you were eating raw chocolate. A new taste is developed.

The agar used in the present invention is not limited to the chemical composition and average molecular weight of the above-mentioned red algae, primrose genus, macaque, pebbles, hiragusa, etc. Any of the conventional production methods, that is, those produced through processes such as extraction, filtration, coagulation, and drying can be used.
That is, as agar, agarose in which β-D-galactopyranose bonded at positions 1 and 3 and 3,4 anhydro-α-L-galactopyranose bonded at positions 1 and 4 are linearly connected and ionic The composite material which consists of agaropectin which does not have the gelling ability of this is mentioned.
This agar is a thermoreversible hydrocolloid that does not dissolve in cold water but dissolves in hot water to form a sticky liquid and forms a hard gel when cooled. And by cooling this, the molecules gradually gather and start to form a double helix structure. Next, these are substances that start to form a three-dimensional network structure and form a gel.

  The carrageenan used in the present invention is made from red algae as is the case with agar, but it is mainly made up of Chondrus crispus, which is called Irish moss. In addition, Yukima cotony (Eucheuma cottonii), Yukima spinosum ( Eucheuma spinosum), a kind of polysaccharide called galactan containing sulfate groups. Carrageenan is a substance whose gelling power is weaker than agar, but the texture and strength of the gel are changed by the addition of metal salts, that is, potassium salts, calcium salts, and the like.

  Further, as the thickening polysaccharide used in the present invention, pectin, guar gum, locust bean gum, gum arabic, tamarind, and the like, from the viewpoint of further widening the texture of the gelled product according to its purpose. Thickening polysaccharides such as gum, tara gum, konjac mannan, gellan gum, xanthan gum, gelatin, starch and the like can be used.

  The ratio of carrageenan to agar in the thickening polysaccharide is a weight ratio (carrageenan: agar), and from the viewpoint that the texture of the resulting gelled product is good and the production can be performed smoothly, 3: 7 to 8.5: 1. .5, preferably 4: 6 to 8: 2, more preferably 4: 6 to 6: 4. When the ratio of carrageenan is less than 3 among the above ratios, the viscoelasticity of the gelled product is low, and there is a tendency to have a texture that is not elastic and crunchy, and the ratio of carrageenan exceeds 8.5. The gelled product has a high viscoelasticity and tends to have a crunchy and hard texture.

  Further, the content of carrageenan and agar in the thickening polysaccharide is preferably 30 to 100% by weight, more preferably 80 to 100% by weight, further preferably 90 to 100% by weight, particularly 90 to 95% by weight. preferable.

  When the thickening polysaccharide is gelated in the presence of a metal salt such as a potassium salt or a calcium salt, a gelled product having a higher elasticity can be obtained. As a quantity of metal salt, 0-30 weight part is preferable with respect to 100 weight part of thickening polysaccharide, and 0.1-20 weight part is more preferable. If the metal salt is too much, it tends to be too crunchy and water separation tends to increase.

  In the present invention, starch syrup, granulated sugar, brown sugar, trithermal sugar, reduced starch syrup such as sorbitol, erythritol, xylitol, maltitol, lactitol, saccharides such as polydextrose, fats and oils, milk solids, cacao, By mixing with raw materials such as jam, emulsifier, fragrance, liquor, fruit juice, fruit, dried fruit, koji, etc., heat and dissolve the resulting mixture, then fill it in a container such as a vat and cool to room temperature, A gelled product having a desired shape can be produced.

  The amount of the thickening polysaccharide in the gelled product obtained from the thickening polysaccharide and the raw material is preferably 0.1 to 8% by weight, and more preferably 1 to 5% by weight. If the amount of the thickening polysaccharide is less than 0.1% by weight, it tends to be poorly dissolved and cannot be sufficiently gelled, and if it exceeds 5% by weight, the viscosity tends to be too high to be easily filled. .

  As mixing conditions, 80-120 degreeC is preferable and 90-110 degreeC is more preferable. When the temperature is low, the dissolution is poor, and when it is high, the material turns brown and the dough becomes yellow. In addition, there is no limitation in particular as a container filled with a mixture.

The gelled product obtained as described above is combined with chocolate in contact with each other.
Typical examples of chocolates used in the present invention include normal chocolate doughs such as sweet chocolate, milk chocolate, and white chocolate. The components of these chocolate doughs usually include components used in chocolates, for example, chocolate doughs containing cocoa, milk solids, sugars, fats, emulsifiers, fragrances, etc., especially chocolate It is not subject to legal restrictions as a standard.
Moreover, what contains water in these components, for example, chocolate mixed with jam, western liquor, fresh cream, milk, cheese, paste, fruit juice, fruit, dried fruit, persimmon, etc. can be used.

In the present invention, there is one feature in that a lump gel product having each shape and a lump chocolate are combined in contact with each other.
There is no particular limitation for making it into a lump shape, but it is obtained by dissolving the above-mentioned chocolates and, if necessary, a composition containing other moisture, and cooling to room temperature to obtain a desired shape. It is done. In addition, a lump shape means the state which has a mutually independent shape, without the gelled material being mixed in the chocolate suddenly.

  The form of the composite confectionery in which the gelled product and the block chocolate are combined is not particularly limited as long as the gelled product and the block chocolate are included in the confectionery. The thing which the gelled product contained may be sufficient, and the surface of the lump gelled product may be covered with lump chocolate. In addition, a spherical molded product in which a lump gelled product and a lump chocolate are mixed may be used.

  As a combination method, (1) a method of applying (coating) and filling chocolate into a lump-shaped gelled product, (2) a method of applying and filling a gelled product to molded chocolate, and (3) molding separately For example, a method of integrating the chocolate into the gelled product by fusion bonding or the like.

For example, although it differs depending on the size of the molded chocolate, in the case of a composite confectionery having a chocolate on the outside and a spherical shape, the diameter of the chocolate is preferably 5 mm or more, and the diameter of the gelled product is preferably 3 mm or more. More preferably, the diameter of the chocolate is 12 mm or more, and the diameter of the gelled product is most preferably 5 mm or more.
When the diameter of the chocolate is less than 5 mm, the taste is difficult to understand and the elasticity of the gelled product is difficult to understand.
At this time, the weight ratio is preferably 5 to 20 parts by weight, more preferably 5 to 15 parts by weight with respect to 10 parts by weight of chocolate. If the gelled product is too little, the elasticity is difficult to understand, and if it is too much, the taste of chocolate will be thin.

  In addition, when the chocolate is inside the composite confectionery, a cylinder is formed with a sheet of gelled material, and the chocolate is filled therein. The cylinder preferably has a diameter of 7 mm or more and a height of 10 mm or more, and particularly preferably has a diameter of 10 mm or more and a height of 15 mm or more. If it is smaller than this, there is a problem that the taste of chocolate and the texture of the gelled product are difficult to understand.

  Moreover, as content of the gelatinization thing in the composite confectionery of this invention, although it cannot unconditionally limit by the form of composite confectionery, 3-25 weight part is preferable with respect to 10 weight part of chocolate normally, and 5-15 weight Part is more preferred.

  The composite confectionery may contain optional components such as jam, western liquor, fresh cream, milk, cheese, paste, fruit juice, fruit, dried fruit, strawberries, biscuits and cookies.

  The composite confectionery of the present invention having the above-described configuration is rich in palatability with a good texture, with a light flavor and a unique flavor of chocolate. In addition, the composite confectionery of the present invention retains the above-mentioned flavor, texture, etc. even after long-term storage.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In addition, the number in an Example means a weight part and "%" means weight%.

[Experimental example]
Granulated sugar, carrageenan (manufactured by Sansho Co., Ltd.), and powdered agar (manufactured by Ina Food Industry Co., Ltd.) were blended to form the composition shown in Table 1 and mixed with powder. And mix evenly so that mixed spots are not formed. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 82. This heat-dissolved mixture is filled into a 5 mm thick sheet in a stainless bat and cooled to room temperature to be completely gelled. After gelation, the sheet-like mixture is cut into 10 mm × 10 mm squares to obtain samples 1 to 7.
The viscoelasticity of the obtained samples 1 to 7 was measured with “Crepometer RE-3305” manufactured by Yamaden Co., Ltd. The results are shown in Table 1.
In addition, the viscoelasticity in a table | surface shows the intensity | strength when it fractures | ruptures by applying a predetermined stress to a sample on the following measurement conditions.
Measurement condition:
Load cell: 2kgf (19.6N)
Storage pitch: 0.10 (sec)
Measuring speed: 1.000 (mm / sec)
Contact diameter: 5.00 (mm)
Magnification: 1
Measuring strain: 80.00 (%)
Height of sample: 5.00 (mm)
Contact area: 0.0000 (mm ²⁾

From the results in Table 1, Samples 3 to 5 all have moderate viscoelasticity, elasticity, and good texture.
On the other hand, Samples 1 and 2 having a high carrageenan ratio had a high texture and thus had a hard texture. However, manufacturing was difficult.
Samples 6 and 7 having a low carrageenan ratio had low viscoelasticity, no elasticity, and a texture that was not chewy.

[Example 1]
After mixing 15 kg of granulated sugar, 1 kg of carrageenan (manufactured by Sansho Co., Ltd.), 0.2 kg of powdered agar (manufactured by Ina Food Industry Co., Ltd.), 20 kg of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.), sorbitol (( 15 kg of Towa Kasei Kogyo Co., Ltd.) is added and mixed uniformly so as not to produce mixed spots. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 80. This heat-dissolved mixture is filled into a 2 mm thick sheet in a stainless steel vat, cooled to room temperature and completely gelled. After gelation, the sheet-like mixture is cut into a 45 mm × 20 mm rectangle and rounded into a cylindrical shape (Φ12 mm × 20 mm) so that the sides of 45 mm are the circumference. Filled with 1.2g of tempered bitter chocolate (Fuji Oil Co., Ltd.) into the hollow part of this cylindrical gelled product, and filled the hollow part, it was kept in a cool and dark place (room temperature 15 ° C, humidity 50% RH or less) for 3 days. Aging is performed to complete.

  The chocolate confectionery obtained in this way was a highly confectionery confectionery having a unique flavor of chocolate and a light aftertaste by being covered with a gelled product. In addition, the gelled portion had a water activity of 65% and no change in texture and taste was observed even when stored at room temperature for 10 months.

[Example 2]
After mixing 20 kg of granulated sugar, 1 kg of carrageenan, 0.4 kg of powdered agar and 0.1 kg of guar gum, 20 kg of enzyme-treated starch syrup is added and mixed uniformly so that no mixed spots are formed. This mixture is heated and dissolved until it reaches 100 ° C. Add 1 kg of concentrated orange juice, 2 kg of candied orange peel (1 mm square), appropriate amount of orange flavor, appropriate amount of acidulant and appropriate amount of pH adjuster, mix and stir, and fill a starch mold with a 40 mm x 10 mm x 8 mm mold removed. Let it stand for 12:00 in an environment of room temperature 20 ° C. and humidity 50% RH or less to gel. The mixture at the time of heating and dissolving is in the form of a paste with fluidity. At this time, the Bx. Of the mixture is 70 and the weight is 4 g. After demolding the gelled product, it is completely covered with 3 g of sweet chocolate (made by MICHEL CLUIZEL) using an enrober. This is aged in a cool and dark place (room temperature 15 ° C., humidity 50% RH or less) for 3 days to complete.

  The chocolate confectionery obtained in this way had a unique texture and flavor of the center, and had a refreshing aftertaste and a high palatability.

Example 3
After mixing 15 kg of granulated sugar, 1 kg of carrageenan and 0.2 kg of powdered agar, 20 kg of reduced starch syrup and 15 kg of sorbitol are added and mixed uniformly so that no mixed spots are formed. This mixture is heated and dissolved until it reaches 110 ° C. 2 kg of concentrated lemon juice, an appropriate amount of lemon flavor, an appropriate amount of acidulant, and an appropriate amount of pH adjuster were added and mixed and stirred. The Bx. Of the mixture at this time is 77. A heat-dissolved mixture is filled in a stainless steel vat so as to have a thickness of 10 mm, and is left to gel for 12 hours in an environment of room temperature 20 ° C. and humidity 50% RH or less. The gelled product is cut into 10 mm × 10 mm × 10 mm cubes with a piano wire. Bitter chocolate with tempering (made by BARRY CALLEBAUT) is filled into a chocolate mold with a height of 25 mm and a bottom surface of Φ27 mm. Create a mold (thickness 1 to 2 mm), put a gelled product cut in a cube shape inside the chocolate shell mold, and add fresh chocolate (fresh cream 25%, bitter chocolate 65%, unsalted butter 5%, vegetable oil 5% ) Fill the inside of the shell mold with. Cover the bottom of the shell mold with tempered bitter chocolate (made by BARRY CALLEBAUT) and perform aging in a cool and dark place (room temperature 15 ° C., humidity 50% RH or less) for 3 days to complete.

  The chocolate confectionery obtained in this way had a unique center cube texture, flavor and fruitiness, and had a refreshing aftertaste and a high palatability.

Example 4
After mixing 20 kg of granulated sugar, 0.8 kg of carrageenan, 0.4 kg of powdered agar, 0.05 kg of gellan gum and 0.05 kg of tamarind gum, add 25 kg of reduced starch syrup and mix uniformly so that no mixed spots are formed. . This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 80. This heat-dissolved mixture is filled into a 2 mm thick sheet in a stainless steel vat, cooled to room temperature and completely gelled. After the gelation, the sheet-like mixture is cut into a 45 mm × 20 mm rectangle and rounded into a cylindrical shape (Φ12 mm × 20 mm) so that the 45 mm side is the circumference. 1.2 g of semi-chocolate standard milk chocolate (made by Fuji Oil Co., Ltd.) is filled in the hollow part of this cylindrical gelled product, the hollow part is filled, and aging is performed in a cool dark place (room temperature 15 ° C., humidity 50% RH or less) for 3 days. Completed.
The chocolate confectionery obtained in this way was a highly confectionery confectionery with a unique chocolate flavor and a light aftertaste without oiliness by being covered with a gelled product.

Example 5
After mixing 20 kg of granulated sugar, 1 kg of carrageenan and 1 kg of powdered agar, 20 kg of enzyme-treated starch syrup is added and mixed uniformly so that no mixed spots are formed. This mixture is heated and dissolved until it reaches 110 ° C. At this time, the heat-dissolved mixture becomes a fluid paste, and the Bx. Of the mixture at this time is 82. This heat-dissolved mixture is filled into a stainless steel vat (600 mm × 450 mm) in the form of a sheet having a thickness of 3 mm, cooled to room temperature, and completely gelled. Fresh chocolate (15% fresh cream, 70% milk chocolate, 15% almond praline, appropriate amount of almond flavor) was spread on a gelled product in a stainless steel vat to a thickness of 5 mm and stored in a refrigerator at 4 ° C. for 12 hours. After taking out from the stainless steel bat, it is cut into a size of 30 mm × 15 mm with a piano wire cutter to complete.

The chocolate confectionery thus obtained had a fresh chocolate flavor and a unique texture of a gelled product, and had a refreshing aftertaste and a high palatability.

Claims (4)

A composite confectionery characterized by combining a gelled product containing a thickening polysaccharide mainly composed of carrageenan and agar and chocolate in contact with each other.   The composite confectionery according to claim 1, wherein the content of the thickening polysaccharide in the gelled product is 0.1 to 8% by weight. The composite confectionery according to claim 1 or 2, wherein the weight ratio of carrageenan to agar in the thickening polysaccharide is from 3: 7 to 8.5: 1.5. The composite confectionery in any one of Claims 1-3 whose content of carrageenan and agar in a thickening polysaccharide is 30 to 100 weight%.