JP2016077166A - Caramelized like topping material and manufacturing method - Google Patents
Caramelized like topping material and manufacturing method Download PDFInfo
- Publication number
- JP2016077166A JP2016077166A JP2014208674A JP2014208674A JP2016077166A JP 2016077166 A JP2016077166 A JP 2016077166A JP 2014208674 A JP2014208674 A JP 2014208674A JP 2014208674 A JP2014208674 A JP 2014208674A JP 2016077166 A JP2016077166 A JP 2016077166A
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- parts
- mass
- caramelize
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000463 material Substances 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 238000002844 melting Methods 0.000 claims abstract description 18
- 230000008018 melting Effects 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 12
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims description 51
- 239000003921 oil Substances 0.000 claims description 35
- 239000003925 fat Substances 0.000 claims description 17
- 239000011248 coating agent Substances 0.000 abstract description 13
- 238000000576 coating method Methods 0.000 abstract description 13
- 235000019198 oils Nutrition 0.000 description 32
- 229930006000 Sucrose Natural products 0.000 description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 21
- 235000013305 food Nutrition 0.000 description 20
- 239000005720 sucrose Substances 0.000 description 20
- 235000019197 fats Nutrition 0.000 description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 13
- 239000008103 glucose Substances 0.000 description 13
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 9
- 239000007787 solid Substances 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000004040 coloring Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- -1 ricinoleic acid ester Chemical class 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 239000000940 FEMA 2235 Substances 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 241000208140 Acer Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000011959 crème brûlée Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
カリカリとした食感が維持され、吸湿し難いキャラメリゼ様トッピング材及びその製造方法に関するものである。 The present invention relates to a caramelize-like topping material that maintains a crunchy texture and is difficult to absorb moisture, and a method for producing the same.
キャラメリゼ（Carameliser）とは、食品表面に糖を付着させ、火であぶることにより香ばしさや焦げ色、カリカリした食感を付与する調理方法である。製造現場において食品にキャラメリゼを施す場合、その食品の上にグラニュー糖などを適量振り掛け、ガスバーナーで炙っていた。この点、事故予防の観点から生産工場でのガスバーナーの使用は出来るだけ避けたいという要請がある。また個別の食品に対してガスバーナー処理が必要であるために焦げ目にバラつきができ易く、一定の品質を維持する為の管理方法が難しい、さらに、流通時にキャラメリゼが食品に由来する水分を吸湿して潮解し、カリカリした食感が失われるという問題があった。
食品に使用する糖類を主成分とするトッピング材は、キャラメリゼと同様に流通時に食品由来の水分を吸湿し潮解してしまうという問題点があり、この問題点を解決する為に様々な試みが行われてきた。
例えば特許文献１には乳化剤であるポリグリセリン縮合リシノレイン酸エステル及び／又はポリグリセリン酸エステル及び／又はショ糖脂肪酸エステルをカラメル調製時に添加することで、割れ易く吸湿し難い固形カラメルが開示されている。
特許文献２には粉末糖の粒子表面を融点５０〜７０℃の油脂で被覆し、更にその外表面に融点２６〜４０℃の油脂で被覆した難吸湿性の油脂被覆粉末糖が開示されている。
特許文献３には砂糖と水あめ及び粉糖からなる混合物であって、耐熱性と耐水性が良好で、かつ食感と風味を食品に付与することができるキャンディーチップが開示されている。
特許文献４には粉糖類の粒子表面に融点５０℃以下の油脂を被覆させ、吸湿性が低くかつドーナツ等への付着性が良好な被覆粉糖類が開示されている。
特許文献５にはブドウ糖とデキストリン及び融点が異なる２種の油脂からなる、低吸湿性の口溶けと食感が良好なコーティングシュガーが開示されている。
特許文献６には粉糖と澱粉及び／又は澱粉加工品の混合物を融点３０〜６０℃の油脂でコーティングした潮解し難い粉糖組成物が開示されている。
特許文献１〜６には潮解し難く食感や風味の良い粉末又は粉砕糖が開示されているが、これらはキャラメリゼの特徴を再現したものではなく、また、十分に潮解を防止するには至っていない。
Carameliser is a cooking method that attaches sugar to the surface of a food and gives a savory, burnt, or crunchy texture by burning with a fire. When caramelize was applied to foods at the manufacturing site, an appropriate amount of granulated sugar was sprinkled on the foods and sprinkled with a gas burner. From this point of view, there is a demand to avoid the use of gas burners in production plants as much as possible from the viewpoint of accident prevention. In addition, gas burner treatment is required for individual foods, so it can easily be burnt and difficult to manage to maintain a certain level of quality. Caramelise absorbs moisture from foods during distribution. There was a problem that the crunchy texture was lost.
The topping material mainly composed of saccharides used in foods has the problem of absorbing moisture from foods and deliquescent during distribution, like caramelize, and various attempts have been made to solve this problem. I have been.
For example, Patent Document 1 discloses a solid caramel that is easy to break and difficult to absorb moisture by adding a polyglycerin condensed ricinoleic acid ester and / or a polyglycerinic acid ester and / or a sucrose fatty acid ester as an emulsifier at the time of caramel preparation. .
Patent Document 2 discloses a non-hygroscopic fat-and-oil-coated powdered sugar in which the surface of a powdered sugar particle is coated with an oil having a melting point of 50 to 70 ° C and the outer surface thereof is coated with an oil and fat having a melting point of 26 to 40 ° C. .
Patent Document 3 discloses a candy chip that is a mixture of sugar, starch syrup, and powdered sugar, has good heat resistance and water resistance, and can impart food texture and flavor to food.
Patent Document 4 discloses a coated powdered saccharide in which the surface of powdered saccharide particles is coated with fats and oils having a melting point of 50 ° C. or less and has low hygroscopicity and good adhesion to donuts and the like.
Patent Document 5 discloses a coating sugar that is composed of glucose, dextrin, and two types of fats and oils having different melting points and has a low hygroscopic mouth melt and good texture.
Patent Document 6 discloses a powder sugar composition which is difficult to deliquesce, wherein a mixture of powdered sugar and starch and / or processed starch is coated with an oil having a melting point of 30 to 60 ° C.
Patent Documents 1 to 6 disclose powders or ground sugar that are difficult to deliquesce and have a good texture and flavor, but these do not reproduce the characteristics of caramelize, and have sufficiently prevented deliquescence. Not in.
本発明はカリカリとした食感が維持され、吸湿し難いキャラメリゼ様トッピング材及びその製造方法を提供することを課題とする。 An object of the present invention is to provide a caramelize-like topping material that maintains a crunchy texture and is difficult to absorb moisture, and a method for producing the same.
本発明者等は、糖組成物を焼成したものの粉砕物の粒子表面を、前記粉砕物中の糖の合計１００質量部に対し２１〜４８質量部の融点２０〜５０℃の油脂で被覆したキャラメリゼ様トッピング材により上記課題を解決できることを見いだし、本発明を完成するにいたった。
すなわち本発明は以下の通りである。
（１）糖組成物を焼成したものの粉砕物の粒子表面を、前記粉砕物中の糖の合計１００質量部に対し２１〜４８質量部の融点２０〜５０℃の油脂で被覆したキャラメリゼ様トッピング材及び
（２）糖組成物を焼成し、得られた焼成物を粉砕し、得られた粉砕物の粒子表面を前記粉砕物中の糖の合計１００質量部に対し２１〜４８質量部の融点２０〜５０℃の油脂で被覆することを特徴とするキャラメリゼ様トッピング材の製造方法。
The inventors of the present invention made caramelize by coating the particle surface of a pulverized product of a baked sugar composition with 21 to 48 parts by mass of an oil having a melting point of 20 to 50 ° C. with respect to 100 parts by mass of the sugar in the pulverized product. It has been found that the above-mentioned problems can be solved by the like topping material, and the present invention has been completed.
That is, the present invention is as follows.
(1) Caramelize-like topping material in which the particle surface of a pulverized product of a baked sugar composition is coated with 21 to 48 parts by mass of an oil having a melting point of 20 to 50 ° C. with respect to 100 parts by mass of sugar in the pulverized product. And (2) calcination of the sugar composition, pulverization of the obtained baked product, and the particle surface of the pulverized product obtained has a melting point of 21 to 48 parts by mass with respect to 100 parts by mass of sugar in the pulverized product. A method for producing a caramelize-like topping material, characterized in that it is coated with an oil and fat at -50 ° C.
本発明により、カリカリとした食感を持つ吸湿し難いキャラメリゼ様トッピング材を提供することが出来る。本発明のキャラメリゼ様トッピング材は菓子類、冷菓、ベーカリーなどの各種製品へ使用することができる。また、食品の生産工場におけるガスバーナーの使用を回避することにより作業性を改善すると共に、吸湿性の低減により、流通安定性を確保することができる。 According to the present invention, a caramelize-like topping material that has a crunchy texture and is difficult to absorb moisture can be provided. The caramelize-like topping material of the present invention can be used for various products such as confectionery, frozen confectionery, and bakery. Moreover, workability is improved by avoiding the use of a gas burner in a food production factory, and distribution stability can be ensured by reducing hygroscopicity.
本発明は糖組成物を焼成したものの粉砕物の粒子表面を、前記粉砕物中の糖の合計１００質量部に対し２１〜４８質量部の融点２０〜５０℃の油脂で被覆したキャラメリゼ様トッピング材に関する。 The present invention is a caramelize-like topping material in which the particle surface of a pulverized product obtained by baking a sugar composition is coated with 21 to 48 parts by mass of an oil having a melting point of 20 to 50 ° C. with respect to 100 parts by mass of sugar in the pulverized product. About.
「キャラメリゼ（Carameliser）」とは、食品表面に糖を付着させ、火であぶることにより糖類の酸化、縮合、脱水、転移反応などが起こり、香ばしさや焦げ色、カリカリとした食感を付与する調理方法である。製造現場において食品にキャラメリゼを施す場合、一般的にはその食品の上にグラニュー糖などを適量振り掛け、ガスバーナーで炙る等して行うことが多い。 “Carameliser” is a food that attaches sugar to the surface of food, and oxidizes, condenses, dehydrates, and transfers the saccharide when it is fired. Is the method. When caramelize is applied to a food at a manufacturing site, it is generally performed by sprinkling an appropriate amount of granulated sugar or the like on the food and then squeezing it with a gas burner.
本発明の「キャラメリゼ様トッピング材」とは、食品にトッピングすることでキャラメリゼにより食品に付与される香ばしさや焦げ色、カリカリとした食感を模した外観や食感を付与する為の材料である。本発明のキャラメリゼトッピング材を使用できる食品としては、特に限定はなく、例えばベーカリー製品や洋菓子、焼菓子、冷菓、アイスクリーム、果物など様々な食品に使用できる。具体的には、クレームブリュレやカタラーナ、クイニーアマン、プリン、ゼリーなどを挙げることができる。 The “caramelize-like topping material” of the present invention is a material for imparting the appearance and texture imitating the aroma, burnt color, and crunchy texture imparted to the food by caramelize by topping the food. . The food that can use the caramelized topping of the present invention is not particularly limited, and can be used for various foods such as bakery products, western confectionery, baked confectionery, frozen confectionery, ice cream, and fruits. Specific examples include creme brulee, catalana, quinnie aman, pudding, and jelly.
本発明において糖組成物は固形糖を含む。固形糖とは固形状の形状の糖を意味し、液糖や水飴状の糖を除く概念である。加熱の際の熱ムラを防止し、均一なキャラメリゼを容易に得ることができるという観点から粉末状や結晶状であることが好ましく、粉末状であることがさらに好ましい。
固形糖の種類は食品に使用される糖であれば特に限定されないが、例えば粉砂糖、グラニュー糖、上白糖、三温糖、白双糖、中双糖、黒砂糖、白下糖、カソナード（赤砂糖）、和三盆、メープルシュガー等のショ糖を主成分とするいわゆる砂糖や、固形糖の形状のショ糖、ブドウ糖、麦芽糖、果糖、乳糖、トレハロース等及びこれらの組み合わせを使用することが出来る。
In the present invention, the sugar composition includes solid sugar. Solid sugar means sugar in a solid form, and is a concept that excludes liquid sugar and syrupy sugar. From the viewpoint of preventing heat unevenness during heating and obtaining a uniform caramelize easily, it is preferably in the form of powder or crystal, and more preferably in the form of powder.
The type of solid sugar is not particularly limited as long as it is a sugar used in food. For example, powdered sugar, granulated sugar, super white sugar, tri-warm sugar, white disaccharide, medium disaccharide, brown sugar, white sugar, cassonade ( So-called sugars mainly composed of sucrose such as red sugar), Wasanbon, and maple sugar, sucrose in the form of solid sugar, glucose, maltose, fructose, lactose, trehalose, and combinations thereof can be used. .
糖組成物は、糖組成物を焼成する工程において色付きや焦げやすさ程度を調節し、操作性を向上させる観点から、色付きや焦げやすさの程度が異なる複数の固形糖を含むことが好ましく、ショ糖又はショ糖を主成分とする砂糖とブドウ糖、麦芽糖又はトレハロースを含むことがより好ましく、ショ糖とブドウ糖を含むことが最も好ましい。糖組成物は成分として、ショ糖１００質量部に対しショ糖以外の糖４５〜８５質量部含むことが好ましい。ショ糖１００重量部に対しショ糖以外の糖が５０重量部未満になると、キャラメリゼの着色が強くなるとともに焦げ臭が発生し易くなる。ショ糖１００重量部に対しショ糖以外の糖が８０重量部を超えると、キャラメリゼの着色と香気が弱くなる。 The sugar composition preferably includes a plurality of solid sugars having different degrees of coloring and scoring from the viewpoint of adjusting the degree of coloring and scoring in the step of baking the sugar composition and improving operability. More preferably, sucrose or sucrose-based sugar and glucose, maltose or trehalose are included, and sucrose and glucose are most preferable. The sugar composition preferably contains 45 to 85 parts by mass of a sugar other than sucrose as a component with respect to 100 parts by mass of sucrose. When the amount of sugar other than sucrose is less than 50 parts by weight with respect to 100 parts by weight of sucrose, coloring of caramelize becomes strong and a burning odor is likely to occur. If sugars other than sucrose exceed 80 parts by weight with respect to 100 parts by weight of sucrose, coloring and aroma of caramelize will be weakened.
本発明において糖組成物の焼成は特に制限なく行うことが出来るが、焼きむらのない均一なキャラメリゼを得る観点からシート状に焼成することが好ましい。例えばオーブンの天板状に糖組成物を平らになるように広げ、１７０〜１９０℃に加熱して溶解させ、カラメル色（茶〜こげ茶色）になるまで約１５〜２５分焼成することにより行うことができる。 In the present invention, the saccharide composition can be baked without particular limitation, but it is preferably baked into a sheet form from the viewpoint of obtaining a uniform caramelize without uneven baking. For example, the sugar composition is spread flat on an oven top, heated to 170 to 190 ° C., dissolved, and baked for about 15 to 25 minutes until it becomes a caramel color (brown to dark brown). be able to.
本発明において糖組成物は固形糖の他に乳化油脂、粉乳、香料、その他食品に使用される添加物を含むことが出来る。糖組成物におけるその他の成分の全量は糖組成物の全量に対し５％未満であることが好ましい。 In the present invention, the sugar composition can contain, in addition to solid sugar, emulsified oils and fats, powdered milk, fragrances, and other additives used for food. The total amount of the other components in the sugar composition is preferably less than 5% with respect to the total amount of the sugar composition.
本発明において焼成物を粉砕する方法は特に制限はなく、例えばサイレントカッターなどのような機器によって行うことが出来る。粉砕物は吸湿性や食感への影響の観点から粒子が小さすぎるものを除く為に篩い分けを行っても良く、その場合、篩の目開きは１〜６mmが好ましく、より好ましくは２mmである。篩いを通過しないキャラメリゼ粉砕物の形状およびサイズは不揃いであっても特に問題はない。 In the present invention, the method for pulverizing the fired product is not particularly limited, and can be performed by an apparatus such as a silent cutter. The pulverized product may be sieved to remove particles that are too small from the viewpoint of hygroscopicity and texture, in which case the sieve opening is preferably 1 to 6 mm, more preferably 2 mm. is there. Even if the shapes and sizes of the caramelized pulverized products that do not pass through the sieve are uneven, there is no problem.
本発明において、上記粉砕物の粒子表面を、融点２０〜５０℃の油脂で被覆する。融点２０〜５０℃の油脂としては食用油であれば特に制限はないが、例えばチョコレート用油脂が挙げられる。融点が５０℃よりも高い油脂、例えば硬化油を使用すると、口溶けや嗜好性が悪くなる。融点が２０℃未満の油脂、例えばサラダ油を使用すると、キャラメリゼ粉砕物と油が混ざって塊になり、トッピング材としての使用に適さない。
被覆用油脂の使用量は粉砕物中の糖の合計１００質量部に対し２１〜４８質量部であり、２５〜４５重量部であることが好ましい。粉砕物中の糖の合計１００重量部に対して２１重量部未満になると、コーティングが不十分で吸湿または潮解がおこり食感が劣る傾向にある。４８重量部を超えると、表面が白濁してキャラメリゼらしい色調が損なわれ、脂っぽい舌触りになると共にカリカリとした食感が損なわれる傾向にある。
In this invention, the particle | grain surface of the said ground material is coat | covered with fats and oils of melting | fusing point 20-50 degreeC. The oil having a melting point of 20 to 50 ° C. is not particularly limited as long as it is an edible oil, and examples thereof include fats and oils for chocolate. When fats and oils whose melting | fusing point is higher than 50 degreeC, for example, hardened oil, use in a mouth melts and palatability worsens. When fats and oils having a melting point of less than 20 ° C., such as salad oil, are used, the caramelized pulverized product and oil are mixed to form a lump, which is not suitable for use as a topping material.
The usage-amount of the oil for coating | cover is 21-48 mass parts with respect to the total 100 mass parts of sugar in a ground material, and it is preferable that it is 25-45 weight part. When it is less than 21 parts by weight relative to 100 parts by weight of the total sugar in the pulverized product, the coating is insufficient and moisture absorption or deliquescence tends to occur, resulting in poor texture. When it exceeds 48 parts by weight, the surface becomes cloudy and the color tone like caramelize is impaired, and it becomes a greasy texture and the crunchy texture tends to be impaired.
被覆用油脂による被覆の方法は特に限定されない。例えば粉砕物をミキサーに投入し、事前に６０〜７０℃に加温して溶解した被覆用油脂を少しずつ添加しながら混合し、混合物をバットに広げて自然冷却し油脂を固化させることにより行うことが出来る。好ましくは添加から冷却までの工程を複数行うことにより、粉砕物が隙間なく油脂で被覆されたキャラメリゼ様トッピング材を得ることが出来る。 The method of coating with the oil for coating is not particularly limited. For example, the pulverized product is charged into a mixer, mixed while adding the coating fats and oils heated and dissolved in advance to 60 to 70 ° C. little by little, and the mixture is spread on a vat and naturally cooled to solidify the fats and oils. I can do it. Preferably, by performing a plurality of steps from addition to cooling, a caramelized topping material in which the pulverized product is coated with oil and fat without gaps can be obtained.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。
試験例１ ［キャラメリゼ様トッピングの製造例］
１．キャラメリゼシート原料としてショ糖、ブドウ糖及び乳化用油脂を表２および３に規定した比で配合し、均等になるようにミキサーで混合した。
２．天板１枚あたり５００ｇになるように前記混合物を量り取り、天板上に平らになるように広げ、１７０〜１９０℃に加熱して溶解させ、１５〜２５分間、カラメル色（茶〜こげ茶色）になるまで焼成した。
３．自然冷却した後、キャラメリゼのシートをサイレントカッターに投入し、２分間粉砕した。
４．前記粉砕物を目開き２mmのメッシュで篩い、メッシュを通過しない粉砕物を回収した。回収歩留まりは６０〜７０％であった。
５．前記粉砕物を５ｋｇミキサーに投入し、粉砕物中のショ糖とブドウ糖の合計１００質量部に対し、表２及び３に規定した半量のチョコレート用低融点油脂（製品名「メラノＳＳ４００」（不二製油社製）、植物油脂を主成分とする、融点３６℃、事前に６０〜７０℃に加温して溶解してあるもの）を少しずつ添加しながら混合することで粉砕物を油脂で被覆させた。
６．バットに広げて自然冷却して油脂を固化させた。
７．工程５及び工程６の操作を繰り返し、合計して表２及び３に規定した量の油脂で粉砕物を被覆させることにより、キャラメリゼ様トッピング材を得た。
EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Test Example 1 [Production example of caramelized topping]
1. Sucrose, glucose, and fats and oils for emulsification were blended in the ratios specified in Tables 2 and 3 as caramelized sheet raw materials, and mixed with a mixer so as to be uniform.
2. The mixture is weighed to 500 g per top plate, spread flat on the top plate, heated to 170-190 ° C. and dissolved, and caramel color (brown to dark brown) for 15-25 minutes. Baked until).
3. After natural cooling, the caramelize sheet was put into a silent cutter and pulverized for 2 minutes.
4). The pulverized product was sieved with a mesh having an opening of 2 mm, and the pulverized product that did not pass through the mesh was recovered. The recovery yield was 60 to 70%.
5. The pulverized product was put into a 5 kg mixer, and half the amount of low melting point oil for chocolate (product name “Melano SS400” (Fujitsu) specified in Tables 2 and 3 with respect to 100 parts by mass of sucrose and glucose in the pulverized product. (Manufactured by Oil Manufacturing Co., Ltd.), the main component of vegetable oils and fats, melting point 36 ° C., heated and dissolved in advance to 60 to 70 ° C. I let you.
6). It was spread on a bat and naturally cooled to solidify the oil.
7). The operations of Step 5 and Step 6 were repeated, and the pulverized product was coated with the amounts of oils and fats defined in Tables 2 and 3 in total to obtain a caramelize-like topping material.
（キャラメリゼ様トッピングの色調及び食感の評価方法）
得られたキャラメリゼ様トッピング材をカタラーナにトッピングし、トッピングしたカタラーナを−２０℃で１ヶ月保管した後、４名のパネラーにより下記表１に示す評価基準により色調及び食感を評価した。
(Evaluation method of color and texture of caramelize topping)
The obtained caramelize-like topping material was topped on catalana, and the topped catalana was stored at −20 ° C. for 1 month, and then evaluated by four panelists according to the evaluation criteria shown in Table 1 below.
試験１ ブドウ糖添加量とキャラメリゼの色調との関係
実施例１〜４はいずれもかためのカリカリした食感があり、非常によい食感であった。ショ糖１００質量部に対しブドウ糖が４５質量部未満である実施例３では、色つきが濃い結果となった。ショ糖１００質量部に対しブドウ糖が８５質量部を超える実施例４では色つきが薄かった。
Test 1 Relationship between the amount of glucose added and the color of caramelize
Each of Examples 1 to 4 had a crunchy texture and was very good. In Example 3 in which glucose was less than 45 parts by mass with respect to 100 parts by mass of sucrose, the result was dark. In Example 4 in which glucose exceeded 85 parts by mass with respect to 100 parts by mass of sucrose, the coloring was light.
試験２ 被覆用油脂配合量と食感との関係
実施例５、１及び６はいずれも良好な食感と色調を示した。
キャラメリゼシート粉砕物中のショ糖とブドウ糖の合計１００質量部に対する被覆用油脂の使用量が２１質量部未満である比較例１では、カリカリ感が無い結果となった。キャラメリゼシート粉砕物中のショ糖とブドウ糖の合計１００質量部に対する被覆用油脂の使用量が４８質量部を超える比較例２では、カリカリ感が少なく、粒子表面が白濁した外観でベタ付いた食感となった。
油脂で被覆しなかった比較例３は、冷凍保管中にトッピングが潮解してしまい、色調及び食感の評価をすることができなかった。
Test 2 Relationship between the amount of coating oil and fat and the texture
Examples 5, 1 and 6 all showed good texture and color tone.
In Comparative Example 1 in which the amount of coating oil / fat used relative to 100 parts by mass of sucrose and glucose in the pulverized caramelized sheet was less than 21 parts by mass, there was no crisp feeling. In Comparative Example 2 in which the amount of the oil used for coating exceeds 48 parts by mass with respect to 100 parts by mass of sucrose and glucose in the pulverized caramelized sheet, the texture is less crispy and the particle surface is white and cloudy. It became.
In Comparative Example 3 which was not coated with fats and oils, the topping was deliquescent during frozen storage, and the color tone and texture could not be evaluated.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014208674A JP6357695B2 (en) | 2014-10-10 | 2014-10-10 | Caramelize-like topping material and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014208674A JP6357695B2 (en) | 2014-10-10 | 2014-10-10 | Caramelize-like topping material and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016077166A true JP2016077166A (en) | 2016-05-16 |
| JP6357695B2 JP6357695B2 (en) | 2018-07-18 |
Family
ID=55955301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014208674A Active JP6357695B2 (en) | 2014-10-10 | 2014-10-10 | Caramelize-like topping material and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6357695B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018050604A (en) * | 2016-09-30 | 2018-04-05 | ミヨシ油脂株式会社 | Powder coating agent, method for producing the same and method for producing confectionery or bread |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005516633A (en) * | 2002-02-13 | 2005-06-09 | ザ ピルスベリー カンパニー | A brittle topping with crispy sweetness for frozen desserts |
| JP2016059330A (en) * | 2014-09-18 | 2016-04-25 | 仙波糖化工業株式会社 | Candy chip production method and candy chip |
-
2014
- 2014-10-10 JP JP2014208674A patent/JP6357695B2/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005516633A (en) * | 2002-02-13 | 2005-06-09 | ザ ピルスベリー カンパニー | A brittle topping with crispy sweetness for frozen desserts |
| JP2016059330A (en) * | 2014-09-18 | 2016-04-25 | 仙波糖化工業株式会社 | Candy chip production method and candy chip |
Non-Patent Citations (1)
| Title |
|---|
| "カラメルチップ☆色んなものに使えます！！", ＣＯＯＫＰＡＤ , vol. レシピＩＤ：８６１８５３, JPN6018018146, 13 December 2011 (2011-12-13), ISSN: 0003799713 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018050604A (en) * | 2016-09-30 | 2018-04-05 | ミヨシ油脂株式会社 | Powder coating agent, method for producing the same and method for producing confectionery or bread |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6357695B2 (en) | 2018-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1906755A2 (en) | Heat stable, fat-based confections and methods of making same | |
| KR20150079555A (en) | Heat-resistant chocolate, and method for producing heat-resistant chocolate | |
| JP2011004604A (en) | Method for producing composite food coated with chocolate | |
| JP6650433B2 (en) | Stick-shaped baked confectionery and method for producing the same | |
| JP2011055786A (en) | Topping dough for bakery use | |
| JP6357695B2 (en) | Caramelize-like topping material and manufacturing method thereof | |
| JPS6030636A (en) | Powdery coating agent and production thereof | |
| JP6690954B2 (en) | Method for manufacturing compression molded confectionery | |
| JP6715027B2 (en) | Powdered fat composition for baked confectionery | |
| CN105848490B (en) | Baked chocolate-like food, baked chocolate-like food and method for producing same, and composite food and method for producing same | |
| CN102870851A (en) | Method for making mellow-taste Chaoshan-style mooncakes | |
| JP4830052B1 (en) | Food coating method | |
| JP2007006787A (en) | Method for producing confectionery or bread attached with chocolate | |
| JP6892746B2 (en) | Powder coating agent and its manufacturing method as well as confectionery or bread manufacturing method | |
| JP6863820B2 (en) | How to make jams for baking bean paste, bean paste dough, bakery products, jams for baking bean paste, and how to improve the moist feeling of bakery products | |
| JP5366218B2 (en) | Roasted flour composition for baked goods | |
| JP5073091B1 (en) | Manufacturing method of coated food | |
| JP2009219433A (en) | Konjak grain-containing food | |
| JP6715011B2 (en) | Powdered oil composition for top cloth | |
| JP5968965B2 (en) | Manufacturing method of rusk food using carrot | |
| US10736346B2 (en) | Method for producing heat-resistant solid roux | |
| JP6660211B2 (en) | Vegetable-containing composition and method for producing vegetable-containing composition | |
| TW201803452A (en) | Confectionery, and method for manufacturing same | |
| JPH08196226A (en) | Corn flake and its production | |
| JP7360811B2 (en) | Composition for food and drink, method for producing the same, and food and drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170728 |
|
| TRDD | Decision of grant or rejection written | ||
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20180518 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20180523 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20180528 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6357695 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |