JP2015177783A - Oil and fat confectionery and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat confectionery excellent in plasticity and extrusion molding suitability even containing many oils and fats, easy to mold even with small and complex shape, having fixed heat resistance, strength and elasticity after molding and capable of providing concentrated feeling having properties both of soft candy and chocolate when eaten, and a manufacturing method therefor.SOLUTION: The aim is achieved by oil and fat confectionery containing oil and fat of 15 mass% or more, glycerine of 0.3 to 3.0 wt.%, Pullulan of 0.5 to 3.6 wt.% in total weight of the oil and fat confectionery and a manufacturing method of the oil and fat confectionery including following processes. (1) a process for swelling Pullulan by an aqueous medium. (2) a process of heating and dissolving the Pullulan swollen material. (3) a process for mixing the Pullulan swollen material, oil and fat, glycerine and auxiliary material near temperature range where oil and fat dissolve to obtain oil and fat base material. (4) a process for forming the oil and fat base material to obtain oil and fat confectionery.

Description

  The present invention is an oil-based molded confectionery that has chewing properties and solubility when chewed in the mouth, and is excellent in plasticity and extrudability while containing a large amount of fats and oils. It can be molded in any shape, it does not melt at body temperature after molding, it has strength against playability such as holding it in your hand, and it can be molded, but it can be molded, and operations such as fitting molded confectionery pieces together The present invention relates to an oily molded confectionery having a flexible elasticity that can be tasted and having a unique viscoelasticity and a rich feeling when eaten, and a method for producing the same.

More specifically, oils and fats that have excellent shape retention, playability, and molding versatility without deformation or oil leaching, even in the summer when the temperature is high, or through a molding process under high pressure such as extrusion. The manufacturing method which can mass-produce the confectionery molded confectionery and this oil-based molded confectionery continuously.

  Conventionally, caramel and chocolate, for example, are known as representative types of oily confectionery that contain a large amount of oil and fat and dissolve while being chewed in the mouth. Normally, caramel contains around 10% fat and oil, and chocolate contains 20% or more fat.

  Among these, chocolate has a unique mouthfeel because cacao butter or cacao butter equivalent fat, which is the main component of fats and oils, has a characteristic melting point curve that is hard at normal temperature and quickly melts in the mouth. However, because it melts well in the mouth, it is easy to dissolve in the hand, and because it melts at body temperature, it can not be put in a pocket etc., and sales are restricted in the summer.

  Then, as a chocolate which gave heat resistance to chocolate, the heat resistant chocolate of Unexamined-Japanese-Patent No. 61-224935 (patent document 1) is known, for example. This chocolate uses starch sugars such as dextrin and syrup and starch sugars having a DE value of 10 to 50 as heat resistance improving components. According to this chocolate, oil ooze out, shape loss and fat bloom are improved even at a high temperature exceeding 35 ° C.

  However, this chocolate is suitable for forming a flowable chocolate dough according to a conventional method and then pouring it into a chocolate mold. For example, the chocolate dough is continuously extruded from a nozzle having a predetermined shape. This method is unsuitable for the manufacturing method of cutting, and has a drawback that the surface of the extruded fabric becomes rough, and the flexibility and connection of the fabric is poor and the fabric is cut off.

Moreover, in Example 5 of patent document 1, after coating the conventional liquid chocolate on a nut and sprinkling it with the powdered chocolate containing a candy, the surface is obtained by adsorbing the fat and oil of liquid chocolate, etc. Dried heat-resistant chocolate. Therefore, the heat resistance of chocolate is not imparted unless it is powdered.
Moreover, it is necessary to adjust this chocolate so that a water | moisture content may be 3% or less, For example, it cannot apply to high moisture chocolate, such as chocolate with a fresh cream.

As a method for extruding and molding chocolate, for example, a method for producing chocolates disclosed in Japanese Patent No. 3817335 (Patent Document 2) is known. In this manufacturing method, the position of the nozzle for extruding chocolate and the traveling conveyor installed under the nozzle is (1) the inclination angle is 90 to 30 ° (2) the distance between the two is 2 to 10 times the nozzle diameter. In this state, the chocolate dough is extruded from a nozzle in a spiral shape onto a conveyor.

  However, although this method can be slightly deformed depending on the shape and angle of the nozzle, the shape is limited to a spiral shape and is not intended to be a variation of the shape that is not limited to a spiral shape. In addition, since the chocolate dough immediately after being discharged from the nozzle is soft and cannot be cut as it is, it is necessary to cool the spiral chocolate dough that has been connected once by cooling it with a cooling tunnel and then cut it. There is a problem that it cannot be applied for the purpose of producing a small extruded chocolate. Moreover, since the chocolate obtained uses a normal chocolate dough formulation, the problem of being easily melted by hand cannot be solved.

  On the other hand, as a confectionery that is a solid confectionery such as chocolate and has playability, for example, there is a solid confectionery disclosed in Japanese Utility Model Publication No. 7-11191 (Patent Document 3). In this solid confectionery, a piece of solid confectionery such as chocolate is made into a jigsaw puzzle shape and played with another piece. Since there is no description of how to form each jigsaw puzzle piece for this solid confectionery, there is no choice but to guess, but usually after preparing a mold in the shape of a jigsaw piece piece in advance and pouring the chocolate dough there and cooling it It is conceivable to manufacture by releasing.

  However, in order to mass-produce this method, it is necessary to prepare a large number of molds with complex shapes, and there are suggestions for solutions to stickiness and strength problems when playing with hands. Absent.

JP 61-224935 A Japanese Patent No. 3817335 Japanese Utility Model Publication No. 7-11191

  The present invention has been made in view of the circumstances as described above, and an object thereof is an oily confectionery having chewing properties and solubility when chewed in the mouth, and contains a large amount of oils and fats. However, it has excellent plasticity and extrusion molding suitability, can be molded in small sizes of several millimeters and complex shapes, and does not melt at body temperature after molding and has strength against playability such as holding it in hand. However, it has a flexible elasticity that allows operations such as fitting molded confectionery pieces while being moldable, and has a unique viscoelasticity and rich feeling that combines the characteristics of soft candy and chocolate when eaten. An object of the present invention is to provide an oleaginous shaped confectionery that can be tasted and a method for producing the same.

  Furthermore, even in the summer when the temperature is high, or through a molding process under high pressure such as extrusion molding, there is no deformation or oil leaching, and the oil and fat properties have excellent shape retention, playability and molding versatility. An object of the present invention is to provide a molded confectionery and a production method capable of continuously mass-producing the oleaginous shaped confectionery.

  The present invention is an oil-based molded confectionery obtained by molding an oil-based dough containing fats and oils, and the total weight of the oil-based molded confectionery is 15% by weight or more of fats and oils and 0.3 to 3.0 of glycerin. The above object is achieved by an oleaginous shaped confectionery characterized by containing 0.5% by weight to 3.6% by weight of pullulan.

  It is preferable that the oleaginous shaped confectionery contains syrup.

Moreover, the said objective is achieved by the manufacturing method of the oil-based shaping | molding confectionery provided with the following process.
(1) A step of swelling pullulan with an aqueous medium.
(2) A step of heating and dissolving the pullulan swelling.
(3) A step of obtaining an oily dough by mixing the pullulan heat-dissolved material, fats and oils, glycerin and auxiliary materials in the vicinity of a temperature zone where the fats and oils are dissolved.
(4) A step of forming the oily dough to obtain an oily shaped confectionery.

  That is, the present inventors first studied a method that can be molded even if there is a large amount of oil and fat, and can be continuously mass-produced even if it is an oily confectionery piece having a complicated shape such as a puzzle shape. As a result, it has been found that when dough is prepared using pullulan and glycerin, it can be formed into the desired shape and will not stick or deform even if it is held in the hand. It is effective for continuous productivity, and even if it is extrusion molding, which is difficult to form an oily confectionery dough, the surface of the formed dough does not become rough, and it is smooth and moderately flexible. It has also been found that it has non-adhesiveness to the blade suitable for cutting and can be continuously cut.

  However, if the amount of glycerin or pullulan is increased, the molded product is rather inferior in strength and heat resistance, deformed because it is too soft immediately after extrusion, or released from the extrusion pressure immediately after extrusion. It turns out that it suddenly expands into a rounded shape. Thus, when the amounts of pullulan and glycerin were examined, if a specific amount of pullulan and glycerin was used, the fat-and-fat confectionery dough had extrusion suitability even when the fat content was 15% by weight or more. The present invention was completed by finding that even if a piece is held by hand, it is not sticky, and even if confectionery pieces are combined like a puzzle, they have sufficient hardness and do not deform or break.

  Since the oil-based molded confectionery of the present invention is heat resistant, it does not melt even if it is held by hand, and it does not deform or ooze out even in summer.

  Moreover, even if it is a confectionery piece of complicated shape like a puzzle, it has the hardness which can be played by repeatedly fitting and removing. In addition, because it has moderate viscoelasticity, when confectionery pieces are fitted together, they are firmly fitted together by the elasticity and binding of each other, for example, playing in the air by connecting a plurality of beads in a row It is possible to make an oily confectionery excellent in playability.

  Moreover, if it forms into a thick block-shaped confectionery piece, the confectionery piece can be piled up many steps regardless of the aspect. Further, when the confectionery pieces are held in a hand and stacked, the confectionery pieces have such hardness that they will not melt and be deformed or lost.

  Furthermore, by using a specific amount of pullulan and glycerin, it is possible to continuously form by extrusion molding, and to cut continuously immediately after extrusion, and deform and expand after molding, or the surface may become rough. Therefore, even a complicated shape that requires accuracy in shape, such as a puzzle, can be accurately formed as expected. The thickness and shape of the confectionery piece can be freely adjusted by changing the cutting speed, extrusion speed, nozzle shape, etc., and mass production is possible.

  In addition, when you eat, you can enjoy an unprecedented new texture that has both a rich fat like chocolate and chewing like soft candy.

Preferably, the saccharide sweetener is not added in a glassy structure boiled at 100 ° C. or more as in conventional soft candy, but is mixed in the vicinity of the melting temperature range of fats and oils. It is added in a melted state, which is presumed to form a continuous phase with other components such as fats and oils, and has non-adhesiveness, while having viscoelasticity, making it difficult for the cutting blade and teeth during chewing to stick I think that.

  In addition, the oleaginous confectionery piece has viscoelasticity, the confectionery piece surface is not sticky, and it is possible to accommodate and seal multiple confectionery pieces in one package without individual wrapping. The confectionery pieces do not bind to each other, and the confectionery pieces fit together or pile up and play without stickiness. Therefore, it is excellent in convenience that a small amount of small confectionery pieces are accommodated in a single package as they are, and the eaters take out and play as many as they like.

  Moreover, since the water | moisture content of fat-and-oil shaped confectionery can be set exceeding 3%, high-moisture flavor raw materials, such as fresh cream and fruit juice, can be added, for example, and the variation of flavor can be performed.

The perspective view of the block-shaped confectionery which is an example of the oil-based shaping | molding confectionery of this invention.

  The oil-based molded confectionery of the present invention contains fats and oils, glycerin and pullulan.

  First, the fats and oils may be appropriately selected from cacao butter, cacao butter equivalent fat, milk fat, vegetable oil and the like.

  Fats and oils are contained in an amount of 15% by weight or more based on the total weight of the fat-based molded confectionery. That is, when it is less than 15% by weight, the viscoelasticity, chewing property, and the unique rich feeling that combines chocolate and caramel cannot be imparted.

  Next, glycerin is 1,2,3-propanetriol, also called glycerol. In general, it is used for dissolving fragrances and coloring agents, and preventing crystallization of sugar in candy. In the oil-based molded confectionery of this invention, it is a component mainly given to extrusion property.

  The content is 0.3 to 3.0% by weight in the total weight of the oleaginous shaped confectionery. That is, when the amount is less than this range, the flexibility is poor, and the oily dough becomes rough and the connection becomes poor. Also, when extrusion molding is performed, the surface of the fabric becomes rough and cannot be molded according to the initial shape. Further, when the molded product is cut, it tends to adhere to the cutting blade. Moreover, it exists in the tendency for the hardness suitable for play property, such as fitting formed confectionery pieces, to be hard to be obtained. On the other hand, when the amount is larger than this range, the strength after molding is inferior, or it expands immediately after molding. Further, adhesion to the cutting blade and binding after molding tend to be seen, and heat resistance, flavor, and texture tend to be poor.

  Next, pullulan is a water-soluble neutral polysaccharide in which maltotriose, in which three molecules of glucose are α-1,4 linked, is linked by α-1,6 bonds. In the oleaginous shaped confectionery of the present invention, it is a component that mainly imparts flexibility of the oleaginous dough and moldability in the case of extrusion molding.

  The content is 0.5 to 3.6% by weight in the total weight of the oleaginous shaped confectionery. If the amount is less than this range, the flexibility of the oily fabric and the formability in the case of extrusion molding are deteriorated. On the other hand, when the amount is larger than this range, when extrusion molding is performed, it expands immediately after molding, or after the molding, the fat-based molded confectionery pieces are bound together.

Next, in addition to the fats and oils, glycerin and pullulan, a saccharide sweetener is preferably used in the fat and oil-based molded confectionery of the present invention. Such saccharide sweeteners include, for example, monosaccharides such as glucose, disaccharides such as sucrose, crystalline saccharides such as isomerized sugar, sugar alcohol, reducing saccharide, oligosaccharide, and amorphous such as syrup and reduced syrup. Examples thereof include saccharides, and these may be used alone or in combination.

  Examples of the sugar alcohol include xylitol, erythritol, maltitol, isomalt and the like, and these may be used alone or in combination.

  In addition, the content of the sugar sweetener is not particularly limited, but it is 40 to 80% by weight in the total weight of the fat-based molded confectionery. It is suitable at the point which gives the viscoelasticity and shaping | molding intensity | strength.

  Among them, candy is preferable in terms of forming strength, preventing stickiness and softening when the moisture content of the fabric is high, and imparting hardness (playability) when held in the hand.

  The content is preferably 5 to 10% by weight in the total weight of the oleaginous shaped confectionery. That is, when the content is less than the above range, when the content of fats and oils, glycerin, and pullulan is low, the material tends to be brittle and hard when it is held in the hand. On the other hand, when the amount is larger than the above range, when the molding is performed under a high pressure such as extrusion molding, the oil-based fabric expands immediately after discharge, and it tends to be difficult to accurately form the initial shape. In addition, the texture becomes as viscous as chewing candy, tends to touch the teeth, and the chocolate-like richness tends to weaken.

  In the oily dough of the oily shaped confectionery of the present invention, as other ingredients, dairy products, stabilizers, starch, emulsifiers, pigments, fragrances, fruit juices and dried products / concentrates thereof, nut pastes, strawberries, jams , Sour seasonings, eggs, cacao-derived materials (chocolate, cocoa, cacao mass, cacao liqueur, cacao extract, etc.), preference products (coffee, teas, liquor), seasonings, etc. may be used in appropriate combinations.

  In addition, various granular materials (nuts, malons, sunflower seeds, seeds such as strawberry seeds and pulverized products thereof, candy chips, jelly chips, allazan, dried fruits, as long as the formability of the oily dough is not impaired. , Spray chocolate, etc.) may be added.

  Using the above raw materials, the oil-based molded confectionery of the present invention is produced, for example, as follows.

First, pullulan is swollen with an aqueous medium.
The aqueous medium at this time may be mere water, an aqueous solution in which some solute is dissolved, or an aqueous raw material such as fruit juice or milk. Preferably, water is used in order to sufficiently swell the pullulan. The temperature of the aqueous medium may be room temperature (about 10 to 30 ° C.). Although the swelling time depends on the water temperature, if it is about 10 hours, sufficient swelling is performed.

Next, the swollen pullulan is heated and dissolved.
The melting temperature may be around 65 ° C. (65 ± 10 ° C.).

Next, auxiliary materials such as fats and oils, glycerin and sugar sweeteners are mixed with the dissolved pullulan solution.
At this time, the mixing is performed in the vicinity of the temperature zone where the fats and oils dissolve.
Specifically, although it depends on the type of oil and fat, it is about 45 ± 10 ° C.
Therefore, even when a saccharide sweetener is added, a boiling step at 100 ° C. or higher is not required unlike conventional soft candy.

  That is, it is not added in a glassy structure in which a saccharide sweetener is boiled at 100 ° C. or more like a conventional soft candy, but the raw materials are mixed in the vicinity of the melting temperature range of fats and oils, so that the crystalline saccharide is slightly melted It is presumed that it forms a continuous phase with other components such as fats and oils, and is considered to exhibit non-adhesiveness while having viscoelasticity and difficult to cut teeth and chewing teeth. . In addition, when the melting temperature of fats and oils is lower than the melting temperature of a pullulan solution, you may melt | dissolve and mix only fats and oils as it is, without heating.

  In addition, as for the water | moisture content of the obtained mixture, it is desirable that a water | moisture content is 5.5% or less. That is, when the water content exceeds 5.5%, the oil-based molded confectionery becomes too soft or sticky, and there is a tendency that extrusion suitability, strength, playability (stickiness on the hand) and the like are difficult to obtain.

Next, the above mixture is used as an oily dough as it is.
At this time, if the temperature of the mixture is too high or too low, the temperature may be adjusted to a product temperature suitable for molding. Alternatively, the mixture may be aged to obtain an oily dough.
Aging is carried out for the purpose of stabilizing the continuous phase of the oily dough, changing it to physical properties suitable for molding, and expressing unique viscoelasticity, and may be performed by natural cooling until it reaches about 30 ° C. The aging time is preferably 10 hours or more for the above purpose. The resulting aging dough is a clay-like plastic dough.

Next, the oil-based dough is formed into a predetermined shape.
The forming method includes extending and cutting, cutting into a sheet shape, punching, rounding, and squeezing. What is necessary is just to carry out by an appropriate method such as pressing into a mold and molding and then releasing, extrusion and molding, or cutting after extrusion.

  It is particularly preferable to extrude under high pressure using an extruder (extruder), etc., and then to cut, to provide dense and hard-to-deform properties, to provide a texture with viscoelasticity and chewing properties, and to provide continuous productivity It is suitable.

  In particular, in the case of a playable confectionery combining a plurality of different shaped confectionery pieces such as puzzle confectionery, it is possible to continuously extrude the oily dough from an extrusion molding machine equipped with an extrusion nozzle of a predetermined shape. Therefore, it is preferable in that it can be molded into an accurate initial shape.

  Moreover, when the oil-like shaped confectionery 1 of the character-like shape provided with the through holes 2 and 3 imitating a facial expression etc. on the oil-based dough 4 as shown in FIG. 1 is extruded, the playability can be improved by stacking and combining. This is preferable in terms of points.

  It is preferable that the temperature of the greasy dough during molding and the product temperature in the extruder when extruding be adjusted to about 30 ± 5 ° C. from the viewpoint that the molded dough surface can be made smooth.

Next, you may cut | disconnect the said molded object suitably.
The cutting may be performed by cutting a rope formed from the molded product to a certain length with a cutting means such as a knife, or continuously cutting with a cutter installed near the extrusion nozzle discharge port. May be.

In this way, an oily shaped confectionery can be obtained, but the cut product may be aged to obtain an oily shaped confectionery.
This secondary aging is suitable for the purpose of increasing the strength (hardness) by changing the texture of the cut material into a stable continuous phase. As an aging method, it should just carry out by natural cooling for 10 hours or more by making 20 degreeC or more and less than 30 degreeC into a standard.

The oily shaped confectionery thus obtained is appropriately packaged.
Since the oleaginous shaped confectionery has no stickiness on the surface and the oleaginous shaped confectionery does not bind to each other, a plurality of the oleaginous shaped confectionery can be packed as it is without individually packaging.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.

<Examples 1 to 10>
An oily dough was prepared with the composition shown in Table 1. That is, pullulan was swollen with water for 12 hours and then dissolved, and other raw materials were added and mixed in a non-heated state until substantially uniform. At this time, the fats and oils were dissolved in advance at 50 ° C. and added. The mixture was then aged at 25 ° C. for 12 hours to obtain an aging dough. Next, the aging dough is put into an extruder, and the dough is extruded and cut using a jigsaw piece-shaped nozzle, and the oil is 0.6 g / grain (long side 15 mm, short side 10 mm, thickness 5 mm). A piece of sex molded confectionery dough was obtained. This was aged at 25 ° C. for 12 hours to obtain an oily shaped confectionery. This was housed and sealed without being individually wrapped in a 10-grain aluminum pouch bag.

<Example 11>
An oily dough was prepared with the composition shown in Table 1. First, an aging fabric was obtained in the same manner as in Example 1. Next, the aging dough is put into an extruder, and the dough is extruded and cut using a type of nozzle that represents a character having a hollow portion that imitates an expression, etc., and the weight is 1.5 g / grain (long side 17 mm, short side) 14 mm, 8 mm thick) was obtained. This was aged at 25 ° C. for 12 hours to obtain an oily shaped confectionery 1 having a block shape as shown in FIG. This was housed and sealed without being individually wrapped in a 10-grain aluminum pouch bag.

<Comparative Examples 1-6>
It was prepared in the same manner as in Example 1 except that the amounts of fats and oils, glycerin and pullulan were changed.

  The oily confectionery dough at the time of extrusion molding obtained as described above and the oily confectionery shaped confectionery after molding were evaluated by the items shown in Table 1. The flavor and texture were evaluated by 8 expert panelists. The results are shown in Table 1.

As a result of the evaluation, the examples had good evaluations during extrusion molding and after molding. On the other hand, one of the comparative example products was bad.

Claims (3)

An oleaginous shaped confectionery obtained by molding an oleaginous dough containing fats and oils, wherein 15% or more by weight of fats and oils, 0.3 to 3.0% by weight of glycerin, pullulan in the total weight of the oleaginous shaped confectionery In an amount of 0.5 to 3.6% by weight. Furthermore, the oil-based molded confectionery of Claim 1 containing a candy. The manufacturing method of the oil-based shaping | molding confectionery provided with the following process.
(1) A step of swelling pullulan with an aqueous medium.
(2) A step of heating and dissolving the pullulan swelling.
(3) A step of obtaining an oily dough by mixing the pullulan heat-dissolved material, fats and oils, glycerin and auxiliary materials in the vicinity of a temperature zone where the fats and oils are dissolved.
(4) A step of forming the oily dough to obtain an oily shaped confectionery.

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