JP2016082945A - Oil-and-fat confectionery and method of manufacturing the same - Google Patents
Oil-and-fat confectionery and method of manufacturing the same Download PDFInfo
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Abstract
Description
本発明は、組成及び／又は物性の異なる油脂性菓子を組合せてなる複合油脂性菓子及び複合油脂性菓子の製造方法に関する。 TECHNICAL FIELD The present invention relates to a composite oily confectionery comprising a combination of oily confectionery having different compositions and / or physical properties and a method for producing a composite oily confectionery.
従来より、ビスケット、クッキー等の焼成菓子やアイスクリーム等の冷菓に、チョコレート等の油脂性菓子を被覆あるいは接合してなる複合菓子が知られている。しかし、全体がチョコレート等の油脂性菓子からなっていて、内層と外層との食感のギャップを味わうことができるようにした油脂性菓子は、意外にも、多くは提供されていない。 Conventionally, composite confectionery is known in which baked confectionery such as biscuits and cookies and frozen confectionery such as ice cream are coated or joined with an oily confectionery such as chocolate. However, a lot of oleaginous confectionery, which is entirely made of oleaginous confectionery such as chocolate and is able to taste the texture gap between the inner layer and the outer layer, has not been provided.
例えば、下記特許文献１には、チョコレート生地に気泡を含有させた後、成形し、焼成して固化することを特徴とする焼き菓子の製造法が記載されている。そして、焼成条件を調整することにより、表面は焼成によってビスケット様の硬い組織をなし、内部は軟らかいチョコレート組織のままの、新しい風味、食感の焼き菓子を得ることもできることが記載されている。 For example, Patent Document 1 described below describes a method for producing a baked confectionery characterized in that bubbles are contained in chocolate dough, then molded, baked and solidified. And it is described that by adjusting the baking conditions, it is possible to obtain a baked confectionery having a new flavor and texture while the surface forms a hard biscuit-like structure by baking and the inside has a soft chocolate structure.
また、下記特許文献２には、チョコレート生地からなるチョコレート成形品の表層を焼成して得られ、４０℃において表面の組織が手指に付着せず、かつ表面は焦げを有さない焼成チョコレート菓子であって、 菓子内部は、４０℃において、マイクロメーターによって測定した場合の固形物の最大粒度が４０μｍ以下の軟質部分を含むことを特徴とする、焼成チョコレート菓子が開示されている。 Patent Document 2 below is a baked chocolate confectionery obtained by baking a surface layer of a chocolate molded article made of chocolate dough, having a surface structure that does not adhere to fingers at 40 ° C., and a surface that does not burn. A baked chocolate confectionery characterized in that the inside of the confectionery includes a soft portion having a maximum particle size of 40 μm or less as measured by a micrometer at 40 ° C. is disclosed.
また、下記特許文献３には、含気油性菓子生地を加熱したモ−ルドに直接注入し、界面部分を融解させ、モールド内面との界面部分に薄層を形成させた後に、冷却した押し型でプレスすることでシェルを作り、該シェルの内側にセンターとして可食物を充填することを特徴とする含気複合油性菓子の製造方法が記載されている。そして、可食物としては、シェルである油性菓子生地と物性、風味の異なる油性菓子等を用いるのが好ましいことが記載されている。 Further, in Patent Document 3 below, an aerated oil-based confectionery dough is directly injected into a heated mold, the interface portion is melted, and a thin layer is formed at the interface portion with the inner surface of the mold, and then a cooled stamping die. A process for producing an aerated composite oily confectionery, characterized in that a shell is formed by pressing at, and edible is filled inside the shell as a center is described. And as edible, it is described that it is preferable to use oily confectionery having different physical properties and flavor from the oily confectionery dough that is a shell.
また、下記特許文献４には、油脂性菓子を所定形状に成形してセンター部とするセンター部形成工程と、回転釜によって回転させながら、前記センター部の表面に液状原料と固形原料とを付与して表皮層を形成する表皮層形成工程と、前記センター部表面に形成した表皮層を１８０〜３００℃で２０秒〜３分間加熱焼成を行なう焼成工程とを含むことを特徴とする油脂性菓子の製造方法が記載されている。そして、センター部は、単層でもよいが、２層以上の油脂性菓子によって形成することが好ましいことが記載されている。 Further, in Patent Document 4 below, a center part forming step in which an oily confectionery is molded into a predetermined shape to be a center part, and a liquid raw material and a solid raw material are applied to the surface of the center part while being rotated by a rotary hook. A skin layer forming step of forming a skin layer and a baking step of baking the skin layer formed on the surface of the center portion at 180 to 300 ° C. for 20 seconds to 3 minutes. The manufacturing method is described. The center portion may be a single layer, but it is described that it is preferably formed of two or more layers of oily confectionery.
しかしながら、上記特許文献１、２の技術では、焼成によりチョコレートの食感に変化を付与することができるが、食感の変化はその焼成により組織が変性した部分に限定されてしまい、焼成による食感の変化の調整も難しかった。また、上記引用文献３，４の技術では、複合菓子の表面を構成するシェルや表皮層によって口当たりが固いものになってしまった。一方、消費者の嗜好の多様化にともない、新たな食感を呈する複合菓子の提供が望まれている。 However, in the techniques of Patent Documents 1 and 2 described above, a change in the texture of chocolate can be imparted by baking, but the change in texture is limited to the portion where the structure is denatured by the baking, and the texture due to baking is reduced. It was also difficult to adjust the change in feeling. Moreover, in the technique of the said cited literatures 3 and 4, it has become hard to the mouth with the shell and skin layer which comprise the surface of composite confectionery. On the other hand, with the diversification of consumer preferences, provision of composite confectionery that exhibits a new texture is desired.
そこで本発明者らは、チョコレート等の油脂性菓子の食感のギャップを感じることができる複合菓子について鋭意研究したところ、内層としてソフトな食感を有する油脂性菓子を用い、その全部又は少なくとも大部分を覆うように他の油脂性菓子を接合しようとしても、内層の保形性が不足し、押出成形装置などによって効率よく製造することに適しないか、あるいは成形できたとしてもその状態を保てず、成形後に焼成する場合などに不都合を生じるという問題があった。 Therefore, the present inventors have intensively studied a composite confectionery that can feel the texture gap between fats and oils confectionery such as chocolate, etc., and used an oily confectionery having a soft texture as an inner layer, all or at least large. Even if another oleaginous confectionery is to be joined so as to cover the part, the shape retention of the inner layer is insufficient, and it is not suitable for efficient production by an extrusion molding apparatus, or even if it can be molded, the state is maintained. There is a problem that inconvenience occurs when firing after molding.
よって、本発明の目的は、上記問題の解決された、押出成形装置などによる大量生産にも適した、新たな食感を呈する、複合油脂性菓子及びその製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a composite oleaginous confectionery having a new texture suitable for mass production using an extrusion molding apparatus and the like, and a method for producing the same, in which the above problems are solved.
上記目的を達成するため、本発明の複合油脂性菓子の１つは、内層をなす第１油脂性菓子と、前記第１油脂性菓子の全部又は少なくとも大部分を覆って外層をなす第２油脂性菓子とを接合してなる複合油脂性菓子であって、前記第１油脂性菓子は、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であり、前記第２油脂性菓子は、少なくともその表層が、手で持ったときにべとつかない程度に、焼成により熱変性していることを特徴とする。 In order to achieve the above object, one of the composite oily confectionery of the present invention includes a first oily confectionery forming an inner layer and a second oily fat forming an outer layer covering all or at least most of the first oily confectionery. A composite oily confectionery obtained by bonding a confectionery, wherein the first oily confectionery has a solid fat content (SFC) value of 0 to 50% at 20 ° C., and the second oily confectionery. Is characterized in that at least the surface layer is thermally denatured by firing so that it is not sticky when held by hand.
また、本発明の複合油脂性菓子のもう１つは、内層をなす第１油脂性菓子と、前記第１油脂性菓子の全部又は少なくとも大部分を覆って外層をなす第２油脂性菓子とを接合してなる複合油脂性菓子であって、前記第１油脂性菓子は、水分含量が１〜２０質量％であり、前記第２油脂性菓子は、少なくともその表層が、手で持ったときにべとつかない程度に、焼成により熱変性していることを特徴とする。 Moreover, another one of the composite fat-based confectionery of the present invention includes a first fat-based confectionery forming an inner layer, and a second oil-based confectionery forming an outer layer covering at least the majority of the first oil-based confectionery. It is a composite oily confectionery formed by joining, wherein the first oily confectionery has a water content of 1 to 20% by mass, and the second oily confectionery has at least the surface layer held by hand. It is characterized by being thermally denatured by firing to the extent that it is not sticky.
本発明の複合油脂性菓子によれば、内層をなす第１油脂性菓子が、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるか、あるいは水分含量が１〜２０質量％であるため、その第１油脂性菓子により、ソフトな食感の内層を形成することができる。また、外層をなす第２油脂性菓子が、少なくともその表層が焼成により熱変性しているので、その第２油脂性菓子が第１油脂性菓子の全部又は少なくとも大部分を覆うように接合していることにより、第１油脂性菓子の保形性の不足を補うことができ、外層が軟化したり陥没したりしてしまうことを防ぐことができる。更に、手で持ったときにべとつかない程度に、外層の表層を熱変性させているので、食べる際、手にべとつく不快感なく、食べやすいと共に、外層として所定量の第２油脂性菓子を配することで、外層の表層以外の全体としての食感も保たれ、その外層と内層の食感のギャップをしっかりと味わうことができる。 According to the composite oleaginous confectionery of the present invention, the first oleaginous confectionery forming the inner layer has a solid fat content (SFC) at 20 ° C. of 0 to 50%, or a moisture content of 1 to 20 mass. %, It is possible to form an inner layer with a soft texture by the first oily confectionery. Moreover, since the 2nd fat confectionery which makes an outer layer is heat-denatured by baking at least the surface layer, it joins so that the 2nd fat confectionery may cover all or at least most of the 1st fat confectionery. By being, it can make up for the lack of shape retention of the first oily confectionery, and can prevent the outer layer from softening or sinking. In addition, the outer layer is heat-denatured to the extent that it is not sticky when it is held by hand. By doing so, the texture as a whole other than the outer layer of the outer layer is also maintained, and the gap between the texture of the outer layer and the inner layer can be tasted firmly.
本発明の複合油脂性菓子においては、前記第１油脂性菓子は含気されておらず、前記第２油脂性菓子は含気されていることが好ましい。これによれば、内層が軟らかい第１油脂性菓子からなっていても、含気された第２油脂性菓子によって保形性が付与されるので、複合油脂性菓子の生地の成形をしやすくすることができる。また、外層が含気された第２油脂性菓子からなるので、短時間の焼成により表面が手で持ったときにべとつかない程度に熱変成するので、内層をなす第１油脂性菓子の熱変成を抑制できる。また、第１油脂性菓子は、含気されていないので、油脂性菓子本来の濃厚感を味わうことができる。 In the composite oily confectionery of the present invention, it is preferable that the first oily confectionery is not aerated and the second oily confectionery is aerated. According to this, even if the inner layer is made of a soft first oleaginous confectionery, shape retention is imparted by the aerated second oleaginous confectionery, making it easier to form a composite oleaginous confectionery dough. be able to. In addition, since the outer layer is made of the second oily confectionery containing the air, it is thermally transformed to a non-sticky surface when hand-held by short-time baking, so that the first oily confectionery forming the inner layer is thermally transformed. Can be suppressed. Moreover, since the 1st oil-based confectionery is not aerated, it can taste the original thick feeling of the oil-based confectionery.
また、前記第１油脂性菓子は、４０℃においてマイクロメータで測定したときの固形物の最大粒径が４０μｍ以下の軟質部分を含むことが好ましい。これによれば、更にソフトな食感の内層をなすことができる。 Moreover, it is preferable that a said 1st oil-based confectionery contains a soft part whose maximum particle size of a solid substance is 40 micrometers or less when measured with a micrometer at 40 degreeC. According to this, the inner layer of a softer texture can be made.
また、前記第１油脂性菓子と前記第２油脂性菓子との質量比が３：７〜９：１であることが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができ、また、外層と内層の食感のギャップを顕著に感じることができる。 Moreover, it is preferable that mass ratio of the said 1st oil-based confectionery and the said 2nd oil-based confectionery is 3: 7-9: 1. According to this, the second oleaginous confectionery can make up for the lack of shape retention of the first oleaginous confectionery well, and the gap between the texture of the outer layer and the inner layer can be remarkably felt.
また、前記第２油脂性菓子が前記第１油脂性菓子の全部を覆うことが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができる。また、複合油脂性菓子の全体にわたって、手で持ったときにべとつかないようにすることができる。 Moreover, it is preferable that the second oily confectionery covers the whole of the first oily confectionery. According to this, the 2nd oil-based confectionery can compensate for the lack of shape retention of the 1st oil-based confectionery better. In addition, the entire composite oleaginous confectionery can be prevented from stickiness when held by hand.
一方、本発明の複合油脂性菓子の製造方法の１つは、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であり内層をなす第１油脂性菓子に、外層をなす第２油脂性菓子を、前記第１油脂性菓子の全部又は少なくとも大部分を覆うように接合して成形し、前記第２油脂性菓子の表層が手で持ったときにべとつかない程度に熱変性されるように焼成することを特徴とする。 On the other hand, one of the methods for producing the composite fat-based confectionery according to the present invention is the first fat-based confectionery having an inner layer of a solid fat content (SFC) at 20 ° C. of 0 to 50%. Two oily confectionery is joined and molded so as to cover all or at least most of the first oily confectionery, and heat-denatured to the extent that the surface of the second oily confectionery is not sticky when held by hand It is characterized by firing.
また、本発明の複合油脂性菓子の製造方法のもう１つは、水分含量が１〜２０質量％であり内層をなす第１油脂性菓子に、外層をなす第２油脂性菓子を、前記第１油脂性菓子の全部又は少なくとも大部分を覆うように接合して成形し、前記第２油脂性菓子の表層が手で持ったときにべとつかない程度に熱変性されるように焼成することを特徴とする。 In addition, another method for producing the composite oleaginous confectionery according to the present invention includes a first oleaginous confectionery having an inner layer and a second oleaginous confectionery having an outer layer. 1. Joining and forming so as to cover all or at least most of one oleaginous confectionery, and baking so that the surface layer of the second oleaginous confectionery is not sticky when held by hand. And
本発明の複合油脂性菓子の製造方法によれば、第１油脂性菓子が、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるか、あるいは水分含量が１〜２０質量％であるので、その第１油脂性菓子により、ソフトな食感の内層を形成することができる。また、外層をなす第２油脂性菓子が、少なくともその表層が焼成により熱変性しているので、その第２油脂性菓子が第１油脂性菓子の全部又は少なくとも大部分を覆うように接合していることにより、第１油脂性菓子の保形性の不足を補うことができ、外層が軟化したり陥没したりしてしまうことを防ぐことができる。更に、手で持ったときにべとつかない程度に、外層の表層を熱変性させているので、食べる際、手にべとつく不快感なく、食べやすいと共に、外層として所定量の第２油脂性菓子を配することで、外層の表層以外の全体としての食感も保たれ、その外層と内層の食感のギャップをしっかりと味わうことができる。 According to the method for producing a composite oleaginous confectionery of the present invention, the first oleaginous confectionery has a solid fat content (SFC) at 20 ° C. of 0 to 50% or a water content of 1 to 20 mass. %, It is possible to form an inner layer with a soft texture by the first oily confectionery. Moreover, since the 2nd fat confectionery which makes an outer layer is heat-denatured by baking at least the surface layer, it joins so that the 2nd fat confectionery may cover all or at least most of the 1st fat confectionery. By being, it can make up for the lack of shape retention of the first oily confectionery, and can prevent the outer layer from softening or sinking. In addition, the outer layer is heat-denatured to the extent that it is not sticky when it is held by hand. By doing so, the texture as a whole other than the outer layer of the outer layer is also maintained, and the gap between the texture of the outer layer and the inner layer can be tasted firmly.
本発明の複合油脂性菓子の製造方法においては、前記第１油脂性菓子を二重ノズルの内側ノズルから、前記第２油脂性菓子を前記二重ノズルの外側ノズルから、それぞれ押し出し、所定形状になるように切断することにより成形することが好ましい。これによれば、効率的に製造することができ、生産コストを抑えることができる。 In the manufacturing method of the composite oily confectionery of the present invention, the first oily confectionery is extruded from the inner nozzle of the double nozzle, and the second oily confectionery is extruded from the outer nozzle of the double nozzle, respectively, to a predetermined shape. It is preferable to form by cutting. According to this, it can manufacture efficiently and can suppress production cost.
また、前記第２油脂性菓子が前記第１油脂性菓子の全部を覆うようにすることが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができる。また、複合油脂性菓子の全体にわたって、手で持ったときにべとつかないようにすることができる。 Moreover, it is preferable that the second oleaginous confectionery covers the entire first oleaginous confectionery. According to this, the 2nd oil-based confectionery can compensate for the lack of shape retention of the 1st oil-based confectionery better. In addition, the entire composite oleaginous confectionery can be prevented from stickiness when held by hand.
本発明によれば、チョコレート等の油脂性菓子本来の食感を損なうことなく、内層と外層とによる食感のギャップをしっかりと味わうことができ、押出成形装置などによる大量生産にも適した、複合油脂性菓子を提供することができる。 According to the present invention, without sacrificing the original texture of fat and oily confectionery such as chocolate, it is possible to firmly taste the texture of the texture between the inner layer and the outer layer, suitable for mass production by an extrusion molding apparatus, A composite oleaginous confectionery can be provided.
本発明において、油脂性菓子とは、カカオマス、ココアパウダー、ココアバター、油脂類等を使用した油脂加工食品全般を意味するものとする。油脂性菓子としては、例えば、チョコレート、ガナッシュ、ファットスプレッド、プラリネペーストなどが挙げられるが、特にチョコレートが好ましい。本発明においてチョコレートとは、規約や法規上の規定によって限定されるものではなく、例えば、純チョコレート、チョコレート、準チョコレート、純ミルクチョコレート、ミルクチョコレート、準ミルクチョコレートなどが挙げられ、カカオマスやココアパウダーを含まないホワイトチョコレートも包含するものである。 In the present invention, the oleaginous confectionery means all fats and oils processed foods using cacao mass, cocoa powder, cocoa butter, fats and the like. Examples of the oily confectionery include chocolate, ganache, fat spread, praline paste, and the like, and chocolate is particularly preferable. In the present invention, chocolate is not limited by the provisions of regulations and regulations, and examples include pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, semi-milk chocolate, cocoa mass and cocoa powder. White chocolate that does not contain is also included.
本発明の好ましい態様において、チョコレート生地は、通常のチョコレートに使用されているカカオマス及び／又はココア、糖類、粉乳、乳化剤、ココアバター及び／又は油脂類、香料等を主原料として、製造することができる。 In a preferred embodiment of the present invention, the chocolate dough can be produced using cocoa mass and / or cocoa, sugar, milk powder, emulsifier, cocoa butter and / or fats and oils, fragrances, and the like used in ordinary chocolate as main ingredients. it can.
糖類としては、例えば、砂糖に、必要に応じてトレハロースなどの他の糖類や、糖アルコールなどを配合したものが好ましく用いられる。ただし、チョコレート本来の軟らかく滑らかな食感を得るためには、乳糖などの還元糖を含有しないことが好ましい。 As the saccharide, for example, a mixture of sugar and other saccharides such as trehalose, sugar alcohol, or the like is preferably used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain a reducing sugar such as lactose.
粉乳としては、例えば、全脂粉乳、脱脂粉乳等を用いることができる。 As milk powder, for example, whole milk powder, skim milk powder, etc. can be used.
油脂類としては、ヤシ油、パーム油、パーム核油等の各種油脂、及びこれらの硬化油、分別油、エステル交換油等を用いることができ、ノンテンパリング型及びテンパリング型のいずれの油脂であってもよい。 As fats and oils, various fats and oils such as coconut oil, palm oil, and palm kernel oil, and these hardened oils, fractionated oils, transesterified oils, and the like can be used, which are either non-tempering type or tempering type fats and oils. May be.
本発明で用いるチョコレート生地は、常法に従って上記原料をミキシングし、リファイニングを行った後、コンチングを行うことで製造できる。また、必要に応じて、コンチング工程後、加熱、冷却、加圧、減圧しながら激しく撹拌する、いわゆるホイップ処理を施して、気泡を含有させてもよい。撹拌は、例えば、ミキサー、含気ミキサー装置等を用いて行うことができる。 The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like.
なお、チョコレート生地中には、例えばナッツ類の粉砕物、果汁パウダー、果物凍結乾燥チップ、コーヒーチップ、キャラメル、抹茶、カカオニブ、膨化型スナック食品、ビスケットチップ、キャンディーチップ、チョコレートチップ、ドライフルーツ、又はマシュマロなどの具材を含有させてもよい。 In the chocolate dough, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips, chocolate chips, dried fruits, or Ingredients such as marshmallows may be included.
本発明の好ましい１つの態様においては、内層をなす第１油脂性菓子として、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるものを用いることができる。固体脂含量（ＳＦＣ）は、次に示す基準油脂分析試験法によって求めることができる。 In one preferable aspect of the present invention, the first fat-based confectionery forming the inner layer can have a solid fat content (SFC) value of 0 to 50% at 20 ° C. The solid fat content (SFC) can be determined by the following standard fat analysis method.
（基準油脂分析試験法）
・（１）試料を７０℃の恒温槽で加熱し、均一にして試験管に入れ、ゴム栓をする。
・（２）試験管に詰めた試料を６０．０±０．２℃に３０分間保持する。
・（３）この試料を０±２℃に移し３０分間保持し、更に２６．０±０．２℃に移し３０分間保持する。
・（４）再び０±２℃に移し３０分間保持した後、測定温度（Ｔ±０．２℃）に３０分間保持して、固体脂含量を測定する。
・（５）測定温度が多い場合は、最も低い温度で測定後、測定試料を次の測定温度に移し、３０分間保持した後、固体脂含量を測定する。以下同様の操作を繰り返す。
・（６）上記において、固体脂含量の測定は核磁気共鳴（ＮＭＲ）を用いて行うことができる。
(Standard oil analysis test method)
(1) Heat the sample in a constant temperature bath at 70 ° C., make it uniform, put it in a test tube, and plug the rubber stopper.
(2) Hold the sample packed in the test tube at 60.0 ± 0.2 ° C. for 30 minutes.
(3) Transfer this sample to 0 ± 2 ° C. and hold it for 30 minutes, then transfer to 26.0 ± 0.2 ° C. and hold for 30 minutes.
(4) Move again to 0 ± 2 ° C. and hold for 30 minutes, then hold at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to measure the solid fat content.
(5) If the measurement temperature is high, after measurement at the lowest temperature, the measurement sample is transferred to the next measurement temperature and held for 30 minutes, and then the solid fat content is measured. The same operation is repeated thereafter.
(6) In the above, the solid fat content can be measured using nuclear magnetic resonance (NMR).
油脂性菓子の固体脂含量は、例えば油脂原料を選択することで油脂組成を変更することなどによって、調整することができる。 The solid fat content of the oleaginous confectionery can be adjusted, for example, by changing the oil and fat composition by selecting an oil or fat raw material.
本発明の好ましい別の態様においては、内層をなす第１油脂性菓子として、水分含量が１〜２０質量％であるものを用いることもできる。水分含量は、カールフィッシャー法、乾燥法などの水分含量試験法によって求めることができる。なお、上記水分含量は２〜２０質量％であることがより好ましく、３〜２０質量％であることが更により好ましい。 In another preferable aspect of the present invention, the first oily confectionery forming the inner layer may be one having a water content of 1 to 20% by mass. The water content can be determined by a water content test method such as Karl Fischer method or drying method. In addition, it is more preferable that the said water content is 2-20 mass%, and it is still more preferable that it is 3-20 mass%.
油脂性菓子の水分含量は、例えば酒類、クリーム、糖液等の水系原料の配合を変更することなどによって、調整することができる。 The water content of the oleaginous confectionery can be adjusted, for example, by changing the composition of aqueous raw materials such as alcoholic beverages, creams and sugar solutions.
上記のような固体脂含量又は水分含量の範囲の油脂性菓子は、一般にソフトな食感を呈する。ただ、その保形性は、押出成形装置などによる大量生産に耐え得ないことがある。 The oleaginous confectionery in the range of the solid fat content or the water content as described above generally has a soft texture. However, its shape retention may not be able to withstand mass production by an extrusion molding apparatus or the like.
一方、外層をなす第２油脂性菓子としては、第１油脂性菓子とは、組成及び／又は物性が異なるものを使用する。例えば、第１油脂性菓子として、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるものを用いる場合、第２油脂性菓子としては、上記よりも固体脂含量の多いもの、好ましくは上記よりも固体脂含量が１０〜５０％多いものを用いることができる。その場合、例えば、外層をなす第２油脂性菓子として、２０℃での固体脂含量（ＳＦＣ）の値が５０％超９０％以下、より好ましくは６０％超８０％以下である以外、内層をなす上記第１油脂性菓子とその配合において類似しているものなどを用いることもできる。それによって、外層と内層として、組成及び／又は物性の異なる油脂性菓子を用いることによって、食感に変化をもたらすだけでなく、外層をなす第２油脂性菓子の保形性を高め、成形をしやすくすることができる。 On the other hand, as the second oleaginous confectionery forming the outer layer, one having a composition and / or physical properties different from those of the first oleaginous confectionery is used. For example, when the first fat-based confectionery used has a solid fat content (SFC) value of 0 to 50% at 20 ° C., the second fat-based confectionery has a higher solid fat content than the above. Preferably, those having a solid fat content of 10 to 50% higher than the above can be used. In that case, for example, as the second oleaginous confectionery forming the outer layer, the inner layer is formed except that the value of solid fat content (SFC) at 20 ° C. is more than 50% and 90% or less, more preferably more than 60% and 80% or less. It is also possible to use the first oleaginous confectionery that is similar to the first confectionery composition. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier.
また、例えば、第１油脂性菓子として、水分含量が１〜２０質量％であるものを用いる場合、第２油脂性菓子としては、上記よりも水分含量が少ないもの、好ましくは水分含量が０質量％以上１質量％未満であるものを用いることができる。その場合、例えば、外層をなす第２油脂性菓子として、水分含量が０質量％以上１質量％未満である以外、内層をなす上記第１油脂性菓子とその配合において類似しているものなどを用いることもできる。それによって、外層と内層として、組成及び／又は物性の異なる油脂性菓子を用いることによって、食感に変化をもたらすだけでなく、外層をなす第２油脂性菓子の保形性を高め、成形をしやすくすることができる。 In addition, for example, when the first oily confectionery having a water content of 1 to 20% by mass is used, the second oily confectionery has a lower water content than the above, and preferably has a water content of 0 mass. % Or more and less than 1% by mass can be used. In that case, for example, as the second oleaginous confectionery forming the outer layer, except that the water content is 0% by mass or more and less than 1% by mass, the first oleaginous confectionery forming the inner layer is similar to the composition thereof. It can also be used. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier.
更に、第１油脂性菓子として、含気されていないものを用いる場合、第２油脂性として、含気されているものを用いることができる。それによって、外層と内層として、組成及び／又は物性の異なる油脂性菓子を用いることによって、食感に変化をもたらすだけでなく、外層をなす第２油脂性菓子の保形性を高め、成形をしやすくすることができる。 Furthermore, when using the thing which is not aerated as a 1st fat-and-oil confectionery, what is aerated as 2nd fat-and-oil can be used. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier.
このように、本発明においては、内層をなす上記第１油脂性菓子と、外層をなす上記第２油脂性菓子とは、組成及び／又は物性が異なる油脂性菓子であり、これにより、内層と外層の食感のギャップを感じることができる複合菓子を提供することができる。 Thus, in the present invention, the first oily confectionery forming the inner layer and the second oily confectionery forming the outer layer are oily confectionery having different compositions and / or physical properties. The composite confectionery which can feel the gap of the texture of an outer layer can be provided.
本発明においては、外層をなす第２油脂性菓子として、含気され比重が０．２〜１．１とされているものを用いてもよい。これによれば、第１油脂性菓子の保形性の不足を補う効果を高めることができる。第２油脂性菓子の比重が上記範囲を超えると保形性を補う効果に乏しくなる傾向があるので好ましくない。また、第２油脂性菓子の比重が上記範囲未満であると油脂性菓子の流動性が悪くなって成形しづらくなる傾向があるので好ましくない。第２油脂性菓子としては、比重が０．５〜１．１とされているものを用いることがより好ましく、比重が０．７〜１．０とされているものを用いることが最も好ましい。含気は、油脂性菓子の生地を、必要に応じて加熱、冷却、加圧、減圧しながら、ミキサー、含気ミキサー装置等を用いて激しく撹拌して、気泡を含有させることにより行うことができる。 In the present invention, as the second oleaginous confectionery forming the outer layer, an aerated and specific gravity of 0.2 to 1.1 may be used. According to this, the effect of supplementing the lack of shape retention of the first oily confectionery can be enhanced. If the specific gravity of the second oily confectionery exceeds the above range, the effect of supplementing shape retention tends to be poor, such being undesirable. Further, if the specific gravity of the second oleaginous confectionery is less than the above range, the fluidity of the oleaginous confectionery tends to deteriorate and it becomes difficult to mold, which is not preferable. As the second oleaginous confectionery, it is more preferable to use one having a specific gravity of 0.5 to 1.1, and most preferable to use one having a specific gravity of 0.7 to 1.0. The aeration can be carried out by mixing the oily confectionery dough with heat, cooling, pressurization, decompression as necessary, using a mixer, an aerated mixer device, etc., and adding bubbles to the dough. it can.
なお、比重は、例えば、流動性を有する状態の油脂性菓子を２００ｍｌ容のカップにすり切り入れてその質量を測定する方法などで測定することができる。また、断面の顕微鏡写真を画像解析する方法などでも測定することができる。具体的には、例えば、固化して流動性を有しない状態の油脂性菓子を切断し、断面の顕微鏡写真を画像解析に付して、断面積に対して気泡が占める面積の割合を、偏りなく計測することで、比重を求めることができる。 The specific gravity can be measured by, for example, a method in which an oily confectionery in a fluid state is ground into a 200 ml cup and its mass is measured. It can also be measured by a method of image analysis of a cross-sectional micrograph. Specifically, for example, the fat-based confectionery that is solidified and does not have fluidity is cut, and a micrograph of the cross section is subjected to image analysis, and the ratio of the area occupied by bubbles to the cross-sectional area is biased. Specific gravity can be obtained by measuring without any problems.
上記第１油脂性菓子として含気されているものを用いても問題はないが、その場合、比重が０．３〜１．２とされているものを用いることが好ましく、比重が０．６〜１．２とされているものを用いることがより好ましく、比重が０．８〜１．２とされているものを用いることが更により好ましい。また、上記第２油脂性菓子の比重よりも値が０．１以上大きいものを用いることが好ましく、値が０．２以上大きいものを用いることがより好ましい。含気の方法や比重の測定方法は、上記第２油脂性菓子について説明したのと同様である。あまり高含気のものを用いると、油脂性菓子本来の濃厚感を味わうことができない傾向があるので好ましくない。また、更に焼成した場合、含気した気泡により熱伝導性が良いためか、熱変性し易いので、油脂性菓子本来の食感や風味等を熱変性により損なう傾向があるので好ましくない。最も好ましくは、第１油脂性菓子は、含気されていない形態である。 There is no problem even if the aerated confectionery is used as the first oily confectionery, but in that case, it is preferable to use one having a specific gravity of 0.3 to 1.2, and a specific gravity of 0.6. It is more preferable to use a material having a specific gravity of ˜1.2, and it is even more preferable to use a material having a specific gravity of 0.8 to 1.2. Moreover, it is preferable to use the thing whose value is 0.1 or more larger than the specific gravity of the said 2nd oil-based confectionery, and it is more preferable to use the thing whose value is 0.2 or more. The aeration method and the specific gravity measurement method are the same as those described for the second oily confectionery. It is not preferable to use a product with a very high air content because the original thick feeling of the oleaginous confectionery tends not to be experienced. Further, when further baked, it is not preferable because the thermal conductivity is good due to the aerated gas bubbles, and it is easily heat-denatured, so that the original texture and flavor of the oily confectionery tend to be impaired by heat denaturation. Most preferably, the first oleaginous confectionery is in a non-aerated form.
本発明の複合油脂性菓子は、内層をなす上記第１油脂性菓子と、その第１油脂性菓子の全部又は少なくとも大部分を覆って外層をなす上記第２油脂性菓子とを接合してなる複合油脂性菓子である。ここで、「内層をなす」又は「外層をなす」とは、複合油脂性菓子の全体からみて、第１油脂性菓子が第２油脂性菓子の内側に配されることを意味し、必ずしも内層と外層との境目が形成されることは意味していない。また、「少なくとも大部分を覆って」とは、第１油脂性菓子の表面の６０％以上、より好ましくは７０％以上、更により好ましくは８０％以上が、第２油脂性菓子によって覆われていることを意味する。上記範囲未満であると保形性を補う効果に乏しくなる傾向があるので好ましくない。最も好ましくは、第１油脂性菓子は、その表面の全部が第２油脂性菓子によって覆われている形態である。また、内層をなす上記第１油脂性菓子や、外層をなす上記第２油脂性菓子には、それぞれナッツ類の粉砕物等の具材を含有せしめてもよいが、その場合は、上記第１油脂性菓子及び／又は上記第２油脂性菓子の組成及び／又は物性は、その具材を除く組成及び／又は物性を意味している。また、上記第１油脂性菓子からなる内層や、上記第２油脂性菓子からなる外層以外にも、本発明の作用効果を害しない範囲で、油脂性菓子からなる他の層や内包物等を備えていてもよい。 The composite oily confectionery of the present invention is formed by joining the first oily confectionery forming the inner layer and the second oily confectionery forming the outer layer covering the whole or at least most of the first oily confectionery. It is a complex oily confectionery. Here, “forming the inner layer” or “forming the outer layer” means that the first oily confectionery is arranged inside the second oily confectionery as viewed from the whole of the composite oily confectionery, and is not necessarily the inner layer. It does not mean that the boundary between the outer layer and the outer layer is formed. In addition, “at least covering most” means that 60% or more, more preferably 70% or more, and still more preferably 80% or more of the surface of the first oily confectionery is covered with the second oily confectionery. Means that If it is less than the above range, the effect of supplementing the shape retention tends to be poor, which is not preferable. Most preferably, the first oily confectionery is in a form in which the entire surface is covered with the second oily confectionery. In addition, the first oleaginous confectionery forming the inner layer and the second oleaginous confectionery forming the outer layer may each contain ingredients such as a pulverized product of nuts. The composition and / or physical properties of the oily confectionery and / or the second oily confectionery means a composition and / or physical properties excluding its ingredients. Further, in addition to the inner layer made of the first oily confectionery and the outer layer made of the second oily confectionery, other layers or inclusions made of the oily confectionery may be used as long as the effects of the present invention are not impaired. You may have.
本発明の複合油脂性菓子の大きさは、適宜設定すればよいが、成形後の製品の最小径あるいは短辺の長さが０．５〜５．０ｃｍとなるようにすることが好ましく、１．０〜２．５ｃｍとなるようにすることがより好ましい。大きさが上記範囲未満であると成形し難くなる傾向があるので好ましくない。また、大きさが上記範囲を超えると自重による保形性の低下を補えない傾向があるので好ましくない。 The size of the composite fat-based confectionery of the present invention may be set as appropriate, but it is preferable that the minimum diameter or the short side length of the molded product is 0.5 to 5.0 cm. It is more preferable to set it to 0.0 to 2.5 cm. If the size is less than the above range, molding tends to be difficult, which is not preferable. Further, if the size exceeds the above range, it is not preferable because there is a tendency that a decrease in shape retention due to its own weight cannot be compensated.
また、上記第１油脂性菓子と上記第２油脂性菓子との質量比が３：７〜９：１であることが好ましく、５：５〜９：１であることがより好ましい。内層をなす上記第１油脂性菓子の質量比が外層をなす第２油脂性菓子に対して大きすぎると、保形性が低下する傾向があるので好ましくない。また、内層をなす上記第１油脂性菓子の質量比が外層をなす第２油脂性菓子に対して小さすぎると、内層の食感や風味を十分味わえない傾向があるので好ましくない。 Moreover, it is preferable that mass ratio of the said 1st oil-based confectionery and the said 2nd oil-based confectionery is 3: 7-9: 1, and it is more preferable that it is 5: 5-9: 1. If the mass ratio of the first oleaginous confectionery forming the inner layer is too large relative to the second oleaginous confectionery forming the outer layer, the shape retention tends to decrease, such being undesirable. In addition, if the mass ratio of the first oleaginous confectionery forming the inner layer is too small relative to the second oleaginous confectionery forming the outer layer, the texture and flavor of the inner layer tend to be insufficient, such being undesirable.
本発明の複合油脂性菓子を成形する方法としては、モールド成形により、モールド（型）内に、上記第２油脂性菓子によってシェル、上記第１油脂性菓子によってセンター、上記第２油脂性菓子によってボトムを、順次作製する方法、押出成形により、押出成形装置の二重ノズルから、その内側ノズルからは上記第１油脂性菓子を、その外側ノズルからは上記第２油脂性菓子を、それぞれ押し出し、所定形状になるように切断する方法、被覆成形により、所定形状にした第１油脂性菓子をエンロバーなどを用いて第２油脂性菓子でコーティングする方法、ワンショットデポジターを用いて、外側ノズルから第２油脂性菓子の押出しを開始した後、内側ノズルから第１油脂性菓子の押出しを行い、内側ノズルからの押出しを終了した後、外側ノズルからの押出しを終了させる方法等を採用することができる。このうち特に押出成形装置による製造が好ましい。これによれば、効率的に製造することができ、生産コストを抑えることができる。 As a method of molding the composite oily confectionery of the present invention, by molding, in the mold (mold), the shell by the second oily confectionery, the center by the first oily confectionery, the second oily confectionery, Extruding the bottom from the double nozzle of the extrusion molding apparatus, the first oily confectionery from the inner nozzle, the second oily confectionery from the outer nozzle, respectively, A method of cutting to a predetermined shape, a method of coating the first oily confectionery made into a predetermined shape by coating molding with a second oily confectionery using an enrober, etc., from the outer nozzle using a one-shot depositor After starting the extrusion of the second oleaginous confectionery, after extruding the first oleaginous confectionery from the inner nozzle and finishing the extrusion from the inner nozzle, It is possible to use a method such as to terminate the extrusion Le. Of these, production by an extrusion molding apparatus is particularly preferable. According to this, it can manufacture efficiently and can suppress production cost.
本発明においては、上記第１油脂性菓子と上記第２油脂性菓子とを接合して成形した後、その成形物を更に焼成して複合油脂性菓子とする。焼成は、オーブン、シュバンクバーナー、ガスバーナー、電子レンジなどを用いて行うことができる。焼成条件は、用いる装置の能力、特性に応じ、適宜調整すればよい。その調整によって、例えば、上記第２油脂性菓子による外層の表層が手で持ったときにべとつかない程度に焼成により熱変性しているようにすると共に、内層の熱変性を避けて、上記第１油脂性菓子による内層の食感や風味等が維持されるようにすることができる。オーブンの場合には、２００〜２７０℃で１〜１０分間などが典型的である。焼成後には、送風等による強制冷却を行うことにより、除熱してもよい。 In this invention, after joining and shape | molding the said 1st oil-based confectionery and the said 2nd oil-based confectionery, the molded object is further baked to make a composite oil-based confectionery. Firing can be performed using an oven, a Schwan burner, a gas burner, a microwave oven, or the like. The firing conditions may be appropriately adjusted according to the capability and characteristics of the apparatus used. By the adjustment, for example, the outer layer of the second oleaginous confectionery is thermally denatured by baking to such an extent that the outer layer is not sticky when held by hand, and the inner layer is avoided from being thermally denatured. It is possible to maintain the texture and flavor of the inner layer of the oily confectionery. In the case of an oven, the temperature is typically 200 to 270 ° C. for 1 to 10 minutes. After firing, heat may be removed by forced cooling with air blow or the like.
なお、手で持ったときにべとつかないかどうかは、通常菓子をつまむ程度の力で表面を触り、上記第２油脂性菓子を構成する油脂性菓子が手指に付着するか否かにより判断することができる。 In addition, whether it is not sticky when it is held by hand should be determined by touching the surface with a force that is normally enough to pinch the confectionery, and whether or not the oleaginous confectionery constituting the second oleaginous confectionery adheres to the fingers. Can do.
また、上記第１油脂性菓子による内層が熱変性していないかどうかは、複合油脂性菓子の内層の一部分を採取して試料とし、４０℃においてマイクロメータでその試料の固形物（ナッツ類の粉砕物等の具材を除く）の最大粒径を測定したときに、その値が４０μｍ以下を示す場合に、そのような軟質部分を含むと判断することができる。マイクロメータとしては、ＤＩＧＩＭＡＴＩＣ ＭＩＣＲＯＭＥＴＥＲ（商品名、株式会社ミツトヨ製）などを用いることができる。 Also, whether the inner layer of the first oleaginous confectionery is not thermally denatured is obtained by taking a part of the inner layer of the composite oleaginous confectionery as a sample and using a micrometer at 40 ° C. When the maximum particle size (excluding ingredients such as a pulverized material) is measured and the value indicates 40 μm or less, it can be determined that such a soft portion is included. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) or the like can be used.
以下実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明の範囲を限定するものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.
［実施例１］
砂糖３１質量部、トレハロース１０質量部、ココアパウダー１５質量部、全脂粉乳１５質量部、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部、レシチン０．５質量部の配合により内層チョコレートを調製した。この内層チョコレートの２０℃でのＳＦＣの値は５０％であった。
砂糖３１質量部、トレハロース１０質量部、ココアパウダー１５質量部、全脂粉乳１５質量部、植物油脂Ｅ（２０℃のＳＦＣが８２％）２９質量部、レシチン０．５質量部の配合により外層チョコレートを調製した。この外層チョコレートの２０℃でのＳＦＣの値は７５％であった。外層チョコレートは、加圧式のミキサーにて１．５気圧下で所定時間撹拌して含気した。含気後の比重は０．７であった。
常法に従い、押出成形装置を用いて、その二重ノズルの内側ノズルからは上記内層チョコレートが、その外側ノズルからは上記外層チョコレートが、それぞれ押し出されて、押し出された内層と外層の質量の比が４：１となるようにし、その押出物を所定長さで切断することで、およそ２．８ｃｍ（たて）×２．０ｃｍ（よこ）×１．１ｃｍ（高さ）の形状に成形し、得られた成形物を、オーブンにより、２２０℃で３分間焼成して、複合油脂性菓子を得た。
[Example 1]
Composition of 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil A (55% SFC at 20 ° C.), 0.5 parts by weight of lecithin The inner layer chocolate was prepared. The SFC value at 20 ° C. of this inner layer chocolate was 50%.
Outer layer chocolate by blending 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil and fat E (82% SFC at 20 ° C.) and 0.5 parts by weight of lecithin Was prepared. The SFC value at 20 ° C. of this outer layer chocolate was 75%. The outer layer chocolate was agitated for a predetermined time under a pressure of 1.5 atm with a pressure mixer. The specific gravity after aeration was 0.7.
According to a conventional method, using an extrusion molding apparatus, the inner layer chocolate is extruded from the inner nozzle of the double nozzle, and the outer layer chocolate is extruded from the outer nozzle, and the ratio of the mass of the extruded inner layer and outer layer is extruded. 4: 1, and the extrudate is cut to a predetermined length to form a shape of approximately 2.8 cm (vertical) × 2.0 cm (width) × 1.1 cm (height). The obtained molded product was baked in an oven at 220 ° C. for 3 minutes to obtain a composite oleaginous confectionery.
［実施例２］
内層チョコレートと外層チョコレートの質量比を９：１とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 2]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 9: 1.
［実施例３］
内層チョコレートと外層チョコレートの質量比を１：１とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 3]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 1.
［実施例４］
内層チョコレートと外層チョコレートの質量比を１：２とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 4]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 2.
［実施例５］
内層チョコレートの配合のうち、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部に代えて植物油脂Ｂ（２０℃でのＳＦＣの値が２９％）２９質量部を配合して、２０℃でのＳＦＣの値が２９％である内層チョコレートを用いた以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 5]
Among the blends of the inner layer chocolate, 29 parts by mass of vegetable oil B (the SFC value at 20 ° C. is 29%) is mixed with 29 parts by mass of the vegetable oil A (the SFC value at 20 ° C. is 55%). A composite oily confectionery was prepared in the same manner as in Example 1 except that the inner layer chocolate having an SFC value of 29% at 20 ° C. was used.
［実施例６］
内層チョコレートの配合のうち、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部に代えて植物油脂Ｃ（２０℃でのＳＦＣの値が０％）２９質量部を配合して、２０℃でのＳＦＣの値が０％である内層チョコレートを用いた以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 6]
Among the blends of the inner layer chocolate, 29 parts by mass of vegetable oil C (value of SFC at 20 ° C. is 0%) instead of 29 parts by mass of vegetable oil A (value of SFC at 20 ° C. is 55%) A composite oily confectionery was prepared in the same manner as in Example 1 except that the inner layer chocolate having an SFC value of 0% at 20 ° C. was used.
［実施例７］
内層チョコレートと外層チョコレートの質量比を１：３とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 7]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 3.
［実施例８］
実施例１の内層チョコレートの配合によるチョコレート８０質量部に、更に濃縮クリーム１２質量部、糖液６質量部、ブランデー２質量部を加えて配合して、水分含量が４．０質量％である内層チョコレートを調製した。
砂糖３１質量部、トレハロース１０質量部、ココアパウダー１５質量部、全脂粉乳１５質量部、植物油脂Ｅ（２０℃のＳＦＣが８２％）２９質量部、レシチン０．５質量部の配合により外層チョコレートを調製した。この外層チョコレートの２０℃でのＳＦＣの値は７５％であった。外層チョコレートは、加圧式のミキサーにて１．５気圧下で所定時間撹拌して含気した。含気後の比重は１．０であった。
常法に従い、押出成形装置を用いて、その二重ノズルの内側ノズルからは上記内層チョコレートが、その外側ノズルからは上記外層チョコレートが、それぞれ押し出されて、押し出された内層と外層の質量の比が２：１となるようにし、その押出物を所定長さで切断することで、およそ２．８ｃｍ（たて）×２．０ｃｍ（よこ）×１．１ｃｍ（高さ）の形状に成形し、得られた成形物を、オーブンにより、２２０℃で３分間焼成して、複合油脂性菓子を得た。
[Example 8]
An inner layer having a moisture content of 4.0% by mass is added to and blended with 80 parts by mass of the chocolate of the inner layer chocolate of Example 1 and 12 parts by mass of concentrated cream, 6 parts by mass of sugar solution, and 2 parts by mass of brandy. Chocolate was prepared.
Outer layer chocolate by blending 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil and fat E (82% SFC at 20 ° C.) and 0.5 parts by weight of lecithin Was prepared. The SFC value at 20 ° C. of this outer layer chocolate was 75%. The outer layer chocolate was agitated for a predetermined time under a pressure of 1.5 atm with a pressure mixer. The specific gravity after aeration was 1.0.
According to a conventional method, using an extrusion molding apparatus, the inner layer chocolate is extruded from the inner nozzle of the double nozzle, and the outer layer chocolate is extruded from the outer nozzle, and the ratio of the mass of the extruded inner layer and outer layer is extruded. 2: 1, and the extrudate is cut into a predetermined length to form a shape of approximately 2.8 cm (vertical) × 2.0 cm (width) × 1.1 cm (height). The obtained molded product was baked in an oven at 220 ° C. for 3 minutes to obtain a composite oleaginous confectionery.
［実施例９］
実施例１の内層チョコレートの配合によるチョコレート４０質量部に、更に濃縮クリーム３６質量部、糖液１８質量部、ブランデー６質量部を加えて配合して、水分含量が１３．０質量％である内層チョコレートを調製した。この内層チョコレートを用いた以外は、実施例８と同様にして、複合油脂性菓子を調製した。
[Example 9]
An inner layer having a water content of 13.0% by mass is further added to 40 parts by mass of the chocolate of the inner layer chocolate of Example 1 by adding 36 parts by mass of concentrated cream, 18 parts by mass of sugar solution, and 6 parts by mass of brandy. Chocolate was prepared. A composite oily confectionery was prepared in the same manner as in Example 8 except that this inner layer chocolate was used.
［実施例１０］
実施例１の内層チョコレートの配合によるチョコレート３８質量部に、更に濃縮クリーム３４質量部、糖液１７質量部、ブランデー６質量部、水５質量部を加えて配合して、水分含量が１７．０質量％である内層チョコレートを調製した。この内層チョコレートを用いた以外は、実施例８と同様にして、複合油脂性菓子を調製した。
[Example 10]
In addition to 38 parts by mass of the chocolate prepared by blending the inner layer chocolate of Example 1, 34 parts by mass of concentrated cream, 17 parts by mass of sugar solution, 6 parts by mass of brandy, and 5 parts by mass of water were added and compounded, and the water content was 17.0. The inner layer chocolate which is the mass% was prepared. A composite oily confectionery was prepared in the same manner as in Example 8 except that this inner layer chocolate was used.
[実施例１１]
外層チョコレートに含気せずに比重を１．２とした以外は、実施例８と同様にして、複合油脂性菓子を調製した。
[Example 11]
A composite oleaginous confectionery was prepared in the same manner as in Example 8, except that the outer layer chocolate was not aired and the specific gravity was 1.2.
[実施例１２]
外層チョコレートに含気せずに比重を１．２とした以外は、実施例９と同様にして、複合油脂性菓子を調製した。
[Example 12]
A composite oleaginous confectionery was prepared in the same manner as in Example 9 except that the outer layer chocolate was not aired and the specific gravity was 1.2.
［実施例１３］
加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を１．１とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 13]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted so that the specific gravity of the outer chocolate was 1.1.
［実施例１４］
加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．２とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 14]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted so that the specific gravity of the outer chocolate was 0.2.
［実施例１５］
内層チョコレートを加圧式のミキサーにて２気圧下で所定時間撹拌して含気し、含気後の比重を０．７とし、加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．６とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 15]
The inner layer chocolate is agitated with a pressure mixer at 2 atm for a predetermined time to contain air, the specific gravity after the aeration is 0.7, the pressure of the pressure mixer and the stirring time are adjusted, and the specific gravity of the outer layer chocolate is adjusted. A composite oily confectionery was prepared in the same manner as in Example 1 except that the value was 0.6.
［実施例１６］
内層チョコレートを加圧式のミキサーにて３気圧下で所定時間撹拌して含気し、含気後の比重を０．３とし、加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．２とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 16]
The inner layer chocolate is agitated with a pressure mixer at 3 atm for a predetermined time to be aerated, the specific gravity after the aeration is set to 0.3, the pressure of the pressure mixer and the agitation time are adjusted, and the specific gravity of the outer layer chocolate is adjusted. A composite oleaginous confectionery was prepared in the same manner as in Example 1 except that 0.2.
［実施例１７］
内層チョコレートを加圧式のミキサーにて２気圧下で所定時間撹拌して含気し、含気後の比重を０．７とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 17]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the inner layer chocolate was stirred for 2 hours at 2 atm with a pressure mixer and aerated, and the specific gravity after aeration was changed to 0.7. did.
［実施例１８］
内層チョコレートを加圧式のミキサーにて２気圧下で所定時間撹拌して含気し、含気後の比重を０．７とし、加圧式のミキサー撹拌時間を調整して外層チョコレートの比重を０．８とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 18]
The inner layer chocolate was stirred for a predetermined time at 2 atm with a pressure mixer and aerated, the specific gravity after the aeration was set to 0.7, and the pressure mixer agitation time was adjusted to adjust the specific gravity of the outer layer chocolate to 0. A composite oily confectionery was prepared in the same manner as in Example 1 except for using 8.
[比較例１]
焼成しない以外は、実施例４と同様にして、複合油脂性菓子を調製した。
[Comparative Example 1]
A composite oily confectionery was prepared in the same manner as in Example 4 except that it was not baked.
[比較例２]
焼成しない以外は、実施例７と同様にして、複合油脂性菓子を調製した。
[Comparative Example 2]
A composite oily confectionery was prepared in the same manner as in Example 7 except that it was not baked.
[比較例３]
内層チョコレートの配合のうち、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部に代えて植物油脂Ｄ（２０℃でのＳＦＣの値が６０％）２９質量部を配合して、２０℃でのＳＦＣの値が５５％である内層チョコレートを用い、且つ、焼成しない以外は、実施例４と同様にして、複合油脂性菓子を調製した。
[Comparative Example 3]
Among the blends of the inner layer chocolate, 29 parts by weight of vegetable oil D (60% SFC value at 20 ° C.) is mixed with 29 parts by weight of vegetable oil A (SFC value at 20 ° C. is 55%). A composite oily confectionery was prepared in the same manner as in Example 4 except that an inner layer chocolate having an SFC value of 55% at 20 ° C. was used and no baking was performed.
[比較例４]
実施例１の内層チョコレートの配合による生地を調製し、常法に従い、実施例１と同形状にモールド成形した。得られた成形物を、オーブンにより、２２０℃で３分間焼成して、複合油脂性菓子を得た。
[Comparative Example 4]
A dough was prepared by blending the inner layer chocolate of Example 1 and molded into the same shape as Example 1 according to a conventional method. The obtained molded product was baked in an oven at 220 ° C. for 3 minutes to obtain a composite oily confectionery.
[比較例５]
焼成しない以外は、実施例８と同様にして、複合油脂性菓子を調製した。
[Comparative Example 5]
A composite oily confectionery was prepared in the same manner as in Example 8 except that baking was not performed.
[比較例６]
実施例１の内層チョコレートの配合によるチョコレート３６質量部に、更に濃縮クリーム３２質量部、糖液１６質量部、ブランデー６質量部、水１０質量部を加えて配合して、水分含量が２２．０質量％である内層チョコレートを調製した。この内層チョコレートを用いた以外は、実施例８と同様にして、複合油脂性菓子の調製を試みた。
[Comparative Example 6]
In addition to 36 parts by mass of the chocolate obtained by blending the inner layer chocolate of Example 1, 32 parts by mass of concentrated cream, 16 parts by mass of sugar solution, 6 parts by mass of brandy, and 10 parts by mass of water were added and compounded, and the water content was 22.0 The inner layer chocolate which is the mass% was prepared. Except having used this inner layer chocolate, it carried out similarly to Example 8, and tried preparation of composite oil-based confectionery.
＜試験例１＞
表１に示す各複合油脂性菓子を２８℃に１週間保存し、表面が軟化する現象の有無を観察した。結果を表１に示す。
<Test Example 1>
Each composite fat-based confectionery shown in Table 1 was stored at 28 ° C. for 1 week, and the presence or absence of a phenomenon that the surface was softened was observed. The results are shown in Table 1.
その結果、以下のことが明らかとなった。 As a result, the following became clear.
（１）比較例１（焼成なし）、比較例２（焼成なし）にみられるように、内層として、２０℃でのＳＦＣの値が５０％であるチョコレートを用いた場合、焼成を行わないと、保存中に表面の軟化が発生した。これに対して、実施例１〜７にみられるように、内層として、２０℃でのＳＦＣの値が５０％（実施例１〜４、実施例７）、あるいは２０℃でのＳＦＣの値が２９％（実施例５）もしくは０％（実施例６）であるチョコレートを用いた場合でも、焼成することで、軟化の発生が抑制された。 (1) As seen in Comparative Example 1 (no baking) and Comparative Example 2 (no baking), when chocolate having an SFC value of 50% at 20 ° C. is used as the inner layer, baking is not performed. During storage, surface softening occurred. On the other hand, as seen in Examples 1 to 7, the inner layer has an SFC value of 50% at 20 ° C. (Examples 1 to 4 and Example 7), or an SFC value at 20 ° C. Even when chocolate of 29% (Example 5) or 0% (Example 6) was used, the occurrence of softening was suppressed by baking.
（２）実施例１〜７の複合油脂性菓子は、上記焼成条件によって、外層の表層が手で持ったときにべとつかない程度に焼成でき、且つ、それらの複合油脂性菓子は、外層の食感が軽く、内層はなめらかでやわらかく口溶けのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。 (2) The composite oleaginous confectionery of Examples 1 to 7 can be baked to such an extent that the outer layer is not sticky when held by hand according to the above baking conditions. It was a complex oleaginous confectionery with a light feeling and a smooth inner layer that was soft and well-dissolved, and that can feel the gap between the outer and inner layers of chocolate.
（３）比較例３（焼成なし）にみられるように、内層として、２０℃でのＳＦＣの値が５５％であるチョコレートを用いると、焼成せずとも保存中に表面の軟化は発生しなかったが、内層の食感として、なめらかさや、やわらかさ、口溶けの良さが不十分であった。 (3) As seen in Comparative Example 3 (without baking), when chocolate having an SFC value of 55% at 20 ° C. is used as the inner layer, surface softening does not occur during storage without baking. However, as the texture of the inner layer, smoothness, softness, and good melting of the mouth were insufficient.
（４）比較例４（焼成あり）に見られるように、実施例１で用いた内層チョコレートのみを焼成した場合には、ダレにより原型を留めなかった。 (4) As seen in Comparative Example 4 (with baking), when only the inner-layer chocolate used in Example 1 was baked, the original shape was not retained by sagging.
＜試験例２＞
表２に示す各複合油脂性菓子を２８℃に１週間保存し、表面が軟化する現象の有無を観察した。結果を表２に示す。
<Test Example 2>
Each composite oleaginous confectionery shown in Table 2 was stored at 28 ° C. for 1 week, and the presence or absence of a phenomenon of softening the surface was observed. The results are shown in Table 2.
その結果、以下のことが明らかとなった。 As a result, the following became clear.
（１）比較例５（焼成なし）にみられるように、内層として、水分含量が４．０質量％であるチョコレートを用いた場合、焼成を行わないと、保存中に表面の軟化が発生してしまった。これに対して、実施例８〜１２にみられるように、内層として、水分含量が４．０質量％、あるいは水分含量が１３．０質量％もしくは１７．０質量％であるチョコレートを用いた場合でも、焼成することで、軟化の発生が抑制された。 (1) As seen in Comparative Example 5 (no baking), when chocolate having a moisture content of 4.0% by mass is used as the inner layer, softening of the surface occurs during storage unless baking is performed. I have. On the other hand, as can be seen in Examples 8 to 12, when the inner layer uses chocolate having a moisture content of 4.0% by mass, or a moisture content of 13.0% by mass or 17.0% by mass However, the occurrence of softening was suppressed by firing.
（２）実施例８〜１２の複合油脂性菓子は、上記焼成条件によって、外層の表層が手で持ったときにべとつかない程度に焼成でき、且つ、それらの複合油脂性菓子は、外層の食感が軽く、内層はなめらかでやわらかく口溶けのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。 (2) The composite oleaginous confectionery of Examples 8 to 12 can be baked to such an extent that the outer layer is not sticky when held by hand under the above baking conditions. It was a complex oleaginous confectionery with a light feeling and a smooth inner layer that was soft and well-dissolved, and that can feel the gap between the outer and inner layers of chocolate.
（３）比較例６にみられるように、内層の含水チョコレートの水分含量が高すぎると、保形性がなく、押出成形装置による成形後、成形後の形状を維持できず、焼成することもできなかった。 (3) As seen in Comparative Example 6, if the moisture content of the inner layer of the hydrated chocolate is too high, there is no shape retention, the shape after molding by the extrusion molding apparatus cannot be maintained, and baking may be performed. could not.
＜試験例３＞
表３に示す各複合油脂性菓子を、オーブンにより、同表に示す焼成条件で焼成した。得られた焼成物の内層の一部分を採取して試料とし、４０℃においてマイクロメータでその試料の固形物の最大粒径を測定した。マイクロメータとしては、ＤＩＧＩＭＡＴＩＣ ＭＩＣＲＯＭＥＴＥＲ（商品名、株式会社ミツトヨ製）を用いた。結果を表３に示す。
<Test Example 3>
Each composite oleaginous confectionery shown in Table 3 was baked in an oven under the baking conditions shown in the same table. A part of the inner layer of the obtained fired product was sampled and used as a sample, and the maximum particle size of the solid matter of the sample was measured with a micrometer at 40 ° C. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) was used. The results are shown in Table 3.
その結果、上記焼成条件によって、外層の表層が手で持ったときにべとつかない程度に焼成でき、且つ、それらの複合油脂性菓子は、外層の食感が軽く、内層はソフトで口溶けのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。
As a result, according to the above baking conditions, the outer layer can be baked to the extent that it is not sticky when it is held by hand, and those composite oleaginous confectionery has a light texture on the outer layer, and the inner layer is soft and melts well. It was a complex oleaginous confectionery that can firmly feel the texture of the chocolate texture of the outer and inner layers.
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