JP2018108060A - Decorative confectionery and method for producing the same - Google Patents
Decorative confectionery and method for producing the same Download PDFInfo
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- JP2018108060A JP2018108060A JP2017000693A JP2017000693A JP2018108060A JP 2018108060 A JP2018108060 A JP 2018108060A JP 2017000693 A JP2017000693 A JP 2017000693A JP 2017000693 A JP2017000693 A JP 2017000693A JP 2018108060 A JP2018108060 A JP 2018108060A
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- decorative confectionery
- starch
- decorative
- confectionery
- shape
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Landscapes
- Confectionery (AREA)
Abstract
Description
本発明は、トッピングに適した形状、好ましくは形状及び色彩を自在に設計でき、外観、風味及び食感の良好な装飾用菓子及びその製造方法、更に詳しくは、何れの形状であっても、割れや欠け、歪みが少ないため特に外観の良好な、更に押出し直後に切断して連続的に量産成形できる装飾用菓子、及び該装飾用菓子の効率的な製造方法に関する。 In the present invention, a shape suitable for topping, preferably a shape and color can be freely designed, and a decorative confectionery having a good appearance, flavor and texture, and a method for producing the same, more specifically, any shape, The present invention relates to a decorative confectionery that has particularly good appearance because it has few cracks, chips and distortions, and that can be cut immediately after extrusion and can be continuously mass-produced, and an efficient method for producing the decorative confectionery.
菓子、パンのような加工済みの食品表面を飾るトッピング材は、通常、その形状によって、好ましくは形状と色彩の組合せによって、食品を美しく、また美味しそうに見せるために使用されている。 Topping materials that decorate processed food surfaces such as confectionery and bread are usually used to make food look beautiful and delicious by its shape, preferably by a combination of shape and color.
ケーキなどのトッピング材としては、多様な形状に製造できるシュガークラフトが知られている（例えば、特許文献１参照）。該シュガークラフトは、シート状に延伸した生地を型抜きによる切断にて成形するシート成形方法で製造され、原料には砂糖、ゼラチン、水、コーンスターチ、食用着色剤などが用いられている。しかしながら、シート成形は抜き型の形状変更による形状のバリエーションはあるものの、型抜き後の残りの生地が大量に発生するという課題を抱えており、例え、残りの生地を再利用するために返戻する製造方法を用いても、効率性、品質の点で完全に課題を解消することはできなかった。また、形状によっては、型抜き後離型する際、割れや欠け、さらに歪みが少なからず生じることから、シート成形には良好な外観の形状を維持する点でも改良の余地があった。 As a topping material such as cake, sugar craft that can be manufactured in various shapes is known (see, for example, Patent Document 1). The sugar craft is manufactured by a sheet forming method in which a dough stretched into a sheet shape is formed by cutting by die cutting, and sugar, gelatin, water, corn starch, food coloring agents, and the like are used as raw materials. However, sheet molding has a problem that a large amount of the remaining dough is generated after die cutting, although there are variations in shape due to the shape change of the punching die. For example, it is returned to reuse the remaining dough Even if the manufacturing method was used, the problem could not be solved completely in terms of efficiency and quality. In addition, depending on the shape, cracks, chips, and distortions occur when the mold is released after die cutting. Therefore, there is room for improvement in terms of maintaining a good appearance in sheet molding.
次に、上記加工済みの食品の表面を色彩豊かに装飾するトッピング材として難溶性顆粒糖が知られている（例えば、特許文献２参照）。該難溶性顆粒糖は、可溶性糖類粉末とプルラン着色溶液とを造粒乾燥して得られる顆粒状体に食用油脂で被覆するもので、食品表面にトッピングした後食品からの水分移行や水分吸収による潮解を防止するものである。しかしながら、該難溶性顆粒糖は顆粒状であるため形状のバリエーションがなく、形状による装飾性は限られていた。 Next, poorly soluble granule sugar is known as a topping material that decorates the surface of the processed food in a colorful manner (see, for example, Patent Document 2). The poorly soluble granule sugar is obtained by coating a granular body obtained by granulating and drying a soluble sugar powder and a pullulan coloring solution with edible oils and fats. It prevents deliquescence. However, since the hardly soluble granular sugar is granular, there is no variation in shape, and the decorativeness due to the shape is limited.
したがって、従来、形状、好ましくは形状及び色彩の両方を自在に設計でき、かつ効率よく量産成形することが、トッピング材を製造する上で望まれていた。 Therefore, conventionally, it has been desired to produce a topping material that can be freely designed in shape, preferably both shape and color, and can be mass-produced and molded efficiently.
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、トッピングに適した形状、好ましくは形状及び色彩を自在に設計でき、外観、風味及び食感の良好な装飾用菓子及びその製造方法を提供することにある。更に詳しくは、何れの形状であっても割れや欠け、歪みが少ないため特に外観の良好な装飾用菓子であり、更に、製造時においては生地を押出した直後に切断して連続的に量産成形が可能な該装飾用菓子の効率的な製造方法を提供することにある。 The present invention has been made in view of the circumstances as described above, and its object is to freely design a shape suitable for topping, preferably the shape and color, and to have good appearance, flavor and texture. It is providing the decorative confectionery and its manufacturing method. More specifically, it is a decorative confectionery that has a particularly good appearance because it has few cracks, chips and distortion in any shape, and in production, it is cut immediately after the dough is extruded and continuously mass-produced. An object is to provide an efficient method for producing the decorative confectionery.
本発明は、糖質甘味料、澱粉、及び油脂を含有し、該油脂の含有量が装飾用菓子全体重量中１０．５〜２６．４重量％であり、該糖質甘味料と該澱粉とが非溶解で分散されていることを特徴とする装飾用菓子により上記目的を達成する。 The present invention contains a saccharide sweetener, starch, and oil and fat, and the content of the oil and fat is 10.5 to 26.4% by weight based on the total weight of the decorative confectionery, and the saccharide sweetener and starch Is achieved by a decorative confectionery characterized in that is undissolved and dispersed.
好ましくは、更に増粘成分を含有する。より好ましくは、更に着色料を含有する。また、更に押出し直後に切断成形されたことが望ましい。更に好ましくは、該装飾用菓子の水分値が装飾用菓子全体重量中２重量％以下、比重が１．１ｇ／ｃｃ以下である。また、より好適には、切断面の表面積が１００ｍｍ２以下である。 Preferably, it further contains a thickening component. More preferably, it further contains a colorant. Further, it is desirable that the material is cut and molded immediately after extrusion. More preferably, the moisture value of the decorative confectionery is 2% by weight or less in the total weight of the decorative confectionery, and the specific gravity is 1.1 g / cc or less. More preferably, the surface area of the cut surface is 100 mm 2 or less.
また、好ましくは、下記工程を順次行う装飾用菓子の製造方法により、上記目的を達成する。
（１）糖質甘味料、澱粉、及び油脂を非加熱で混合し、該糖質甘味料と該澱粉とが非溶解で分散する生地を調製する工程
（２）上記生地を押出し、押出し直後に切断して成形物を得る工程
（３）上記成形物を乾燥して装飾用菓子を得る工程
Preferably, the above object is achieved by a method for producing a decorative confectionery in which the following steps are sequentially performed.
(1) Step of preparing dough in which saccharide sweetener, starch, and fat are mixed without heating to disperse the sugar sweetener and starch in an undissolved state (2) Extruding the dough, immediately after extrusion Step of cutting to obtain a molded product (3) Step of drying the molded product to obtain a decorative confectionery
すなわち、本発明者らは、形状、好ましくは形状及び色彩の両方においてバリエーションのある装飾性を有し、比較的小さく薄片状のトッピング材として適した装飾用菓子を調製できれば、容易に様々な形状が設計、製造できるようになり、これに着色料等による色の変化を容易に組み合わせることができれば更にバリエーションが広がると考えた。そこでまず、従来のシート成形ではなく、また、先にロープ状に押出してから成形するロープ成形でもなく、目的の形状に生地を押出し、その押出し直後に連続的に薄く切断すれば、押出し後に別途必要な成形工程を省略して効率的な製造を可能にし、かつシート成形における残生地発生という形状バリエーションにおける課題を解消できると考えた。そこで、この成形方法に適した原料、生地構成に注目し鋭意検討した。 That is, the present inventors can easily prepare various confectionery shapes if it is possible to prepare a decorative confectionery suitable as a topping material that is relatively small and flaky, and has a decorative property that varies in shape, preferably both shape and color. I thought that it would be possible to design and manufacture, and if this could be easily combined with color changes due to colorants, etc., variations would be further expanded. Therefore, first of all, it is not the conventional sheet molding, nor the rope molding that is formed by first extruding into a rope shape, but extruding the dough into the desired shape and cutting it continuously into thin pieces immediately after the extrusion, separately after extrusion We thought that it was possible to eliminate the necessary forming process and to make efficient production, and to solve the problem in the shape variation of the occurrence of the remaining fabric in sheet forming. In view of this, attention was paid to the raw material and fabric composition suitable for this molding method, and extensive studies were made.
その結果、驚くべきことに、特定量の油脂を含有し、更に糖質甘味料と澱粉とが非加熱で分散されている生地を用いると、シート成形やロープ成形に最適な粘り気のある粘土状の生地とは異なる、低粘度でありながら押出し直後の切断成形による製造負荷等に耐性があることを見出した。そして、この生地を比較的小さい形状で押出しても、また押出し直後に薄く切断成形しても、製造負荷、すなわち押出しや切断時の圧力や速度によるストレスのかかる状態で成形しても、断面形状が変形せず歪みが少なく、また割れや欠けの発生も最小限に抑えられていることから、良好な外観形状を有し、これに色の変化を組み合わせることで、形状、好ましくは形状及び色彩の両方においてバリエーション豊富に、効率よくトッピングに適した装飾用菓子が得られることを見出し、本発明に到達した。 As a result, surprisingly, using a dough containing a specific amount of fat and oil, in which saccharide sweetener and starch are dispersed without heating, it is a clay-like clay that is optimal for sheet molding and rope molding. It was found that the material has a low viscosity and is resistant to a production load due to cutting and forming immediately after extrusion, while having a low viscosity. And even if this dough is extruded in a relatively small shape, thinly cut and formed immediately after extrusion, even if it is formed in a state where stress is applied due to pressure and speed during extrusion or cutting, the cross-sectional shape Is not deformed, has little distortion, and the occurrence of cracking and chipping is minimized, so it has a good appearance shape, and by combining this with a color change, shape, preferably shape and color In both cases, it was found that a decorative confectionery suitable for topping could be obtained efficiently with abundant variations, and the present invention was achieved.
また、好ましくは、更に、増粘成分を含有すると、成形物表面にできるバリ（ささくれ状）等の変形、肌荒れが低減し滑らかな切断面が得られ、外観を向上できることを見出し、本発明に到達した。 In addition, preferably, when a thickening component is further contained, it is found that deformation such as burrs (crest shape) formed on the surface of the molded product, rough skin can be reduced, a smooth cut surface can be obtained, and the appearance can be improved. Reached.
本発明の装飾用菓子は、形状、好ましくは形状及び色彩の両方において、バリエーション豊富な設計が可能であり、特に、比較的小さく薄い形状でも設計可能のため、加工済みの食品表面を装飾するトッピング材として有効に用いることができる。 The decorative confectionery of the present invention can be designed in a variety of shapes, preferably both in shape and color, and in particular, can be designed in a relatively small and thin shape, so that the topping that decorates the processed food surface is used. It can be used effectively as a material.
本発明の装飾用菓子は、割れや欠け、歪み等が少なく、良好な外観を有する。好ましくは、更に増粘成分を含有すると、バリ等の変形、肌荒れが低減し滑らかな切断面が得られ、外観を更に向上することができる。 The decorative confectionery of the present invention has a good appearance with few cracks, chips, distortions, and the like. Preferably, when a thickening component is further contained, deformation such as burrs and rough skin are reduced, a smooth cut surface is obtained, and the appearance can be further improved.
本発明の装飾用菓子は適度な甘味を有し、また、様々な甘味、酸味、香味等による風味
設計が可能で、良好な風味を有する。
The decorative confectionery of the present invention has an appropriate sweetness, and can be designed with various sweetness, sourness, flavor and the like, and has a good flavor.
本発明の装飾用菓子は、咀嚼するのに適度な硬さ、すなわちカリッとしたクランチ性のある軽い食感でかつ舌触りがよいため良好な食感を有する。 The decorative confectionery of the present invention has a good texture because it has a moderate hardness for chewing, that is, a light texture with a crunchy crunch and a good texture.
本発明の装飾用菓子は、低粘度でありながら押出し直後の切断成形による製造負荷等に耐性を有する生地物性を備えることから、一定流量による生地の安定した押出し、押出し形状を維持したまま形状変形のない切断を可能とし、押出し直後の切断成形に対する製造適性を有する。また、特に、トッピングに適した比較的小さく薄片状の装飾用菓子とすることも可能である。 Since the decorative confectionery of the present invention has a low-viscosity dough physical property that is resistant to manufacturing load due to cutting and molding immediately after extrusion, the dough is stably extruded at a constant flow rate, and the shape is deformed while maintaining the extruded shape. Cutting is possible, and it has manufacturing suitability for cutting and forming immediately after extrusion. In particular, a relatively small flake-shaped decorative confectionery suitable for topping is also possible.
本発明の装飾用菓子の製造方法は、生地を目的の形状に押出し、押出し直後に切断後すぐに成形物が得られる。したがって、シート成形による型抜きで生じるような無駄な残生地は発生せず、また、シート成形やロープ成形後の型押し成型のような別途の成形工程が不要なため、効率良く量産成形できる。 According to the method for producing a decorative confectionery of the present invention, a dough is extruded into a desired shape, and a molded product is obtained immediately after cutting and immediately after cutting. Therefore, a wasteful dough that is generated by die cutting by sheet molding does not occur, and a separate molding step such as stamp molding after sheet molding or rope molding is unnecessary, so that mass production can be efficiently performed.
本発明の装飾用菓子の製造方法は、押出す吐出口の形状を変化させることで、目的の形状に設計できることから形状のバリエーションがあり、更に、トッピング材のような比較的小さな形状にも、また異なる形状でも同時に製造できる。 The manufacturing method of the decorative confectionery of the present invention can be designed to the desired shape by changing the shape of the extrusion outlet to be extruded, and there are variations in shape, and also in relatively small shapes such as topping materials, Different shapes can be manufactured simultaneously.
次に、本発明を詳しく説明する。
本発明の装飾用菓子は、糖質甘味料、澱粉、及び油脂を含有することが、本発明の所望の効果を奏する上で重要である。
Next, the present invention will be described in detail.
The decorative confectionery of the present invention contains a saccharide sweetener, starch, and fats and oils in order to achieve the desired effects of the present invention.
糖質甘味料は、装飾用菓子のボディ形成、風味調整、特に甘味に関与する必須成分であり、外観、風味、食感及び製造適性の点で重要である。該糖質甘味料としては、例えば、単糖類（ブドウ糖、果糖など）、二糖類（ショ糖（グラニュー糖、粉糖など）、麦芽糖、乳糖など）、三糖以上のオリゴ糖及びこれらの還元物、糖アルコール（ソルビトール、キシリトールなど）、粉末水飴、粉末還元水飴等が挙げられ、単独もしくは複数組み合せて用いればよい。 The sugar sweetener is an essential component involved in body formation and flavor adjustment of decorative confectionery, particularly sweetness, and is important in terms of appearance, flavor, texture, and production suitability. Examples of the sugar sweetener include monosaccharides (glucose, fructose, etc.), disaccharides (sucrose (granulated sugar, powdered sugar, etc.), maltose, lactose, etc.), trisaccharide or higher oligosaccharides, and reduced products thereof. , Sugar alcohol (sorbitol, xylitol, etc.), powdered syrup, reduced powdered syrup, etc., may be used singly or in combination.
また、好ましくは、糖質甘味料を装飾用菓子全体重量中４７〜８４重量％含有すると、外観、風味、食感及び製造適性の点で好適である。４７重量％より少ないと、切断後の形状が変形する傾向があり外観（特に歪み）に影響が見られ、甘味及び舌触りが低下することから風味及び食感が悪くなる傾向がある。一方、８４重量％より多いと硬くなる傾向があるため、外観（特に割れや欠け）、食感及び製造適性が低下する傾向がある。 Preferably, the sugar sweetener is contained in an amount of 47 to 84% by weight based on the total weight of the decorative confectionery in terms of appearance, flavor, texture, and production suitability. When the amount is less than 47% by weight, the shape after cutting tends to be deformed, the appearance (particularly distortion) is affected, and the sweetness and the touch of the tongue are lowered, so that the flavor and texture tend to be deteriorated. On the other hand, when it exceeds 84% by weight, it tends to be hard, and thus the appearance (particularly cracks and chips), texture and manufacturing suitability tend to be lowered.
次に、澱粉は、装飾用菓子の口中での崩壊性に関与する必須成分であり、食感の点で重要である。該澱粉としては、例えば、馬鈴薯、キャッサバ、コーン、ワキシーコーン、小麦、米等のβ澱粉及びそれらの加工澱粉が挙げられ、これらは単独もしくは複数組み合わせて用いればよい。なお、加工澱粉としては、装飾用菓子に粘性を付与するようなα化澱粉や酸化澱粉を除く、澱粉をエーテル化、エステル化などを単独あるいは組み合わせて加工調製されたもの等が挙げられる。このような澱粉としては、例えば、β澱粉としては、馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、ワキシコーンスターチ、小麦澱粉、米澱粉等が、また、加工澱粉としては、左記β澱粉における、ヒドロキシプロピル澱粉（エーテル化）、リン酸架橋澱粉（エステル化）、アセチル化アジピン酸架橋澱粉（エステル化）、ヒドロキシプロピルリン酸架橋澱粉（エーテル化とエステル化）等が挙げられる。 Next, starch is an essential component involved in disintegration in the mouth of decorative confectionery, and is important in terms of texture. Examples of the starch include β starch such as potato, cassava, corn, waxy corn, wheat, rice, and processed starch thereof, and these may be used alone or in combination. Examples of the processed starch include those obtained by processing and preparing starch by etherification or esterification alone or in combination, excluding pre-gelatinized starch and oxidized starch that give viscosity to decorative confectionery. Examples of such starch include, for example, potato starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like as beta starch, and as processed starch, hydroxypropyl starch ( Etherified), phosphoric acid crosslinked starch (esterified), acetylated adipic acid crosslinked starch (esterified), hydroxypropyl phosphoric acid crosslinked starch (etherified and esterified) and the like.
また、好ましくは、澱粉を装飾用菓子全体重量中２〜１４．６重量％含有すると、装飾
用菓子の口中での崩壊性、生地物性に関与することから、外観、食感及び製造適性の点で好適である。２重量％より少ないと硬くなる傾向があり、咀嚼感が低下するため食感が低下する傾向がある。一方、１４．６重量％より多いと生地がぱさつく傾向があり、割れや欠け等が発生しやすく、外観及び製造適性が低下する傾向がある。
Preferably, when the starch is contained in an amount of 2 to 14.6% by weight based on the total weight of the decorative confectionery, it is related to disintegration in the mouth of the decorative confectionery and physical properties of the dough. It is suitable. If it is less than 2% by weight, it tends to be hard, and the chewy feeling tends to decrease, so the texture tends to decrease. On the other hand, if the amount is more than 14.6% by weight, the dough tends to be crunchy, cracks and chips are likely to occur, and the appearance and manufacturing suitability tend to be reduced.
なお、本発明では、該装飾用菓子中には、糖質甘味料と澱粉とが非溶解で分散することが外観、製造適性の点で重要である。すなわち、糖質甘味料、澱粉を含む装飾用菓子原料より生地を調製する際、該原料を煮詰めることなく非加熱で混合、混練すると、大半の糖質甘味料及び澱粉が非溶解の状態で分散した状態となる。そうすることで、一般に糖質甘味料全てを溶解して、１００℃以上の煮詰め工程とその後行われる保形力を得るためのエージング（糖質甘味料等の再結晶化）工程が、両工程とも不要となり、生地調製工程が短縮されると共に、短時間でその後の圧力等の製造負荷に対する耐性が付与された良好な製造適性が得られる。その結果、外観の良好な装飾用菓子を得ることができる。なお、上記非加熱とは、全く加熱しない、又は煮詰めることなく１００℃未満の加温を意味する。 In the present invention, it is important from the viewpoint of appearance and production suitability that the sugar sweetener and starch are undissolved and dispersed in the decorative confectionery. That is, when preparing a dough from a decorative confectionery raw material containing a saccharide sweetener and starch, when the raw material is mixed and kneaded without boiling without being boiled, most of the saccharide sweetener and starch are dispersed in an undissolved state. It will be in the state. By doing so, in general, all the saccharide sweeteners are dissolved, and the aging process (recrystallization of saccharide sweeteners, etc.) for obtaining the shape-retaining ability and the subsequent simmering step at 100 ° C. or higher are both steps. Both are unnecessary, the dough preparation process is shortened, and good manufacturing aptitude with resistance to manufacturing load such as subsequent pressure is obtained in a short time. As a result, a decorative confectionery having a good appearance can be obtained. In addition, the said non-heating means the heating below 100 degreeC, without heating at all or boiling.
次に、油脂は、生地の柔軟性に関与する必須成分であり、外観、風味、食感、及び製造適性の点で重要である。該油脂としては、例えば、パーム油、パーム核油、大豆油、綿実油、オリーブオイル、ココナッツオイル、ラード等が挙げられ、植物、動物由来のどちらでもよい。 Next, fats and oils are essential components involved in the flexibility of the dough, and are important in terms of appearance, flavor, texture, and manufacturing suitability. Examples of the oils and fats include palm oil, palm kernel oil, soybean oil, cottonseed oil, olive oil, coconut oil, lard, and the like, which may be derived from plants or animals.
また、該油脂は、装飾用菓子全体重量中１０．５〜２６．４重量％含有することが重要である。１０．５重量％未満では、押出し成形の際、生地がぱさつき押出せなくなり、製造適性が悪化する。一方、２６．４重量％より多いと、生地が軟らかく切断時に変形する傾向があり歪み発生が多くなり、装飾用菓子を喫食すると油脂原料が口中に残り、食感及び風味が悪くなる。 Further, it is important that the fat is contained in an amount of 10.5 to 26.4% by weight based on the total weight of the decorative confectionery. If it is less than 10.5% by weight, the dough will not be able to be extruded at the time of extrusion molding, and the production suitability will deteriorate. On the other hand, when the amount is more than 26.4% by weight, the dough tends to be soft and deformed when cut, and distortion is increased. When eating a decorative confectionery, the fat and oil raw material remains in the mouth, and the texture and flavor are deteriorated.
また、本発明の装飾用菓子は、水分値を装飾用菓子全体重量中２重量％以下に設定することが食感の点で好ましい。２重量％を超えると、ソフトキャンディ、グミ、チューインガムのような柔らかな物性となり、適度な硬さのある良好な食感は得られない傾向がある。 In addition, the decorative confectionery of the present invention preferably has a moisture value of 2% by weight or less based on the total weight of the decorative confectionery in terms of texture. When it exceeds 2% by weight, soft physical properties such as soft candy, gummi, and chewing gum tend to be obtained, and a good texture with moderate hardness tends not to be obtained.
また、本発明の装飾用菓子は、比重を１．１ｇ／ｃｃ以下に設定することが食感の点で好ましい。比重が１．１ｇ／ｃｃを超えると、ハードキャンディのような硬い食感となる傾向がある。 In addition, the decorative confectionery of the present invention preferably has a specific gravity of 1.1 g / cc or less from the viewpoint of texture. When the specific gravity exceeds 1.1 g / cc, it tends to be a hard texture like a hard candy.
なお、上記比重（ｇ／ｃｃ）は、以下のようにして、雰囲気温度２５℃中で測定した重量と体積から、（重量）／（体積）によって算出することができる。
＜比重測定＞
（１）２００ｍｌメスシリンダーに、２５℃で液体の油脂１００ｍｌを入れる。
（２）約２０ｇの装飾用菓子の重量を正確に測定後、上記メスシリンダーに投入する。
（３）増量した体積を測定する。
（４）測定した重量と増量した体積から比重を算出する。
The specific gravity (g / cc) can be calculated by (weight) / (volume) from the weight and volume measured at an ambient temperature of 25 ° C. as follows.
<Specific gravity measurement>
(1) In a 200 ml graduated cylinder, put 100 ml of liquid oil at 25 ° C.
(2) After accurately measuring the weight of about 20 g of decorative confectionery, put it in the graduated cylinder.
(3) Measure the increased volume.
(4) The specific gravity is calculated from the measured weight and the increased volume.
また、本発明の装飾用菓子は、必要に応じて、次のような副原料を用いてもよい。例えば、増粘成分、着色料、デキストリン、高甘味度甘味料（アセスルファムカリウム、スクラロース、アスパルテーム、ネオテーム等）、風味原料（香料、呈味原料（酸味料、食塩、シーズニング、アミノ酸、調味料、茶類、コーヒー、ココア、ハーブ類、蜂蜜、果汁粉末、クリーミングパウダー等）、乳製品類（脱脂粉乳、加糖粉乳、加糖練乳等）等）、乾燥果実、乾燥野菜、蛋白質類（卵白粉末、卵黄粉末、大豆蛋白、乳蛋白、小麦グルテン、蛋白加水分解物等）、美肌成分（コラーゲン、ヒアルロン酸等）、ビタミン類、ミネラル
類、食物繊維、膨張剤、安定剤、乳化剤等が挙げられ、適宜単独もしくは数種組み合わせて用いればよい。
Moreover, the decorative confectionery of this invention may use the following auxiliary materials as needed. For example, thickening ingredients, coloring agents, dextrins, high-intensity sweeteners (acesulfame potassium, sucralose, aspartame, neotame, etc.), flavor ingredients (flavoring, flavoring ingredients (acidulant, salt, seasoning, amino acids, seasonings, tea) , Coffee, cocoa, herbs, honey, fruit juice powder, creaming powder, etc.), dairy products (fat dry milk, sweetened powdered milk, sweetened condensed milk, etc.), dried fruits, dried vegetables, proteins (egg white powder, egg yolk powder) , Soy protein, milk protein, wheat gluten, protein hydrolyzate, etc.), beautifying skin ingredients (collagen, hyaluronic acid, etc.), vitamins, minerals, dietary fiber, swelling agent, stabilizer, emulsifier, etc. Or several types may be used in combination.
上記副原料の中でも、増粘成分は、更に外観を良好にする点で好適に用いられる。増粘成分とは、加水したときに粘性を有する成分であり、例えば、プルラン、ゼラチン、キサンタンガム、アラビアガム、アルギン酸、アルギン酸ナトリウム、アルギン酸エステル、カードラン、カラギーナン、グアーガム、コンニャクマンナン、ジェランガム、タマリンド種子ガム、ペクチン、ポリデキストロース、ローカストビーンガム、寒天、α化澱粉、酸化澱粉等が挙げられ、適宜単独もしくは複数用いてもよい。これらの中でも、プルラン、ゼラチン、キサンタンガム、アラビアガム、酸化澱粉は、更に外観が向上する点、具体的には、割れや欠けを防止し、バリ等の変形、肌荒れが低減し滑らかな切断面が得られる点で好適に用いられる。更に望ましくは、プルラン及びゼラチンが、良好な食感を保ちつつ外観が向上する点で好適に用いられる。 Among the auxiliary materials, the thickening component is preferably used in view of further improving the appearance. The thickening component is a component that has viscosity when added, for example, pullulan, gelatin, xanthan gum, gum arabic, alginic acid, sodium alginate, alginate, curdlan, carrageenan, guar gum, konjac mannan, gellan gum, tamarind seed Examples thereof include gum, pectin, polydextrose, locust bean gum, agar, pregelatinized starch, oxidized starch, and the like. Among these, pullulan, gelatin, xanthan gum, gum arabic, and oxidized starch further improve the appearance, specifically, prevent cracking and chipping, reduce deformation such as burrs and rough skin, and have a smooth cut surface. It is preferably used in that it is obtained. More preferably, pullulan and gelatin are preferably used in that the appearance is improved while maintaining a good texture.
次に、着色料は、色を変えることで様々な色の装飾用菓子となり、また、形状の種類と組み合わせることで、さらに多くのバリエーションのあるトッピング材とすることができるため、好適に用いられる。着色料としては天然色素や合成色素等が挙げられる。 Next, the colorant is suitably used because it can be used as a decorative confectionery of various colors by changing the color, and can be used as a topping material with more variations by combining with the type of shape. . Examples of the colorant include natural pigments and synthetic pigments.
天然色素としては、カロチノイド系色素（アナトー色素、オレンジ色素、マリーゴールド色素、トマト色素等）、ベタシアニン系色素（ビートレッド等）、アントシアニン系色素（ブドウ果皮色素、ムラサキイモ色素、ムラサキトウモロコシ色素等）、キノン系色素（コチニール色素、ラック色素等）、フラボノイド系色素（タマネギ色素、ベニバナ赤色素、ベニバナ黄色素等）、アザフィロン系色素（ベニコウジ色素、ベニコウジ黄色素等）、及びその他の色素として、クチナシ青色素、クチナシ赤色素、クチナシ黄色素、スピルリナ色素、カラメル色素、クロロフィルなどが挙げられる。また、合成色素としては、リボフラビン、食用タール系色素（赤色２号、赤色３号、黄色４号、青色１号等）などが挙げられる。 Natural pigments include carotenoid pigments (anato pigments, orange pigments, marigold pigments, tomato pigments, etc.), betacyanine pigments (such as beet red), anthocyanin pigments (grape peel pigment, purple potato pigment, purple corn pigment, etc.) Quinone dyes (cochineal dyes, rack dyes, etc.), flavonoid dyes (onion dyes, safflower red dyes, safflower yellow dyes, etc.), azaphyllon dyes (eg, red beetle dyes, red beetle yellow dyes), and other dyes, gardenia Blue pigments, gardenia red pigments, gardenia yellow pigments, spirulina pigments, caramel pigments, chlorophylls and the like. Examples of synthetic dyes include riboflavin and edible tar dyes (Red No. 2, Red No. 3, Yellow No. 4, Blue No. 1, etc.).
他に、デキストリンは装飾用菓子に適度な硬さを付与し食感を良好にする点で好適に用いられる。 In addition, dextrin is suitably used from the viewpoint of imparting an appropriate hardness to the decorative confectionery and improving the texture.
本発明の装飾用菓子は、例えば、次のようにして製造される。
まず、糖質甘味料、澱粉、及び油脂を、更に必要に応じて副原料を、公知の方法を用いて非加熱で混合し、該糖質甘味料と該澱粉とが非溶解で分散する生地を調製する。
The decorative confectionery of the present invention is manufactured as follows, for example.
First, a saccharide sweetener, starch and fats and oils are mixed with non-heated ingredients using a known method if necessary, and the saccharide sweetener and starch are dispersed in a non-dissolved state. To prepare.
混合方法は、例えば、ニーダー、リボンミキサー等に上記原料を投入して混合する等が挙げられる。上記原料は１００℃以上の温度で煮詰めることなく、加熱する場合でも１００℃未満の加温、すなわち、非加熱で混合、混練する。そうすることで、生地中で糖質甘味料と澱粉とが非溶解の状態で分散し、保形力のある構造状態を有する生地とすることができ、短時間でその後の圧力等の製造負荷に対する耐性が付与された良好な製造適性が得られる。その結果、外観の良好な装飾用菓子を得ることができる。 Examples of the mixing method include charging the above raw materials into a kneader, a ribbon mixer and the like and mixing them. The above raw materials are mixed and kneaded without heating at a temperature of 100 ° C. or higher, even when heated, that is, with heating below 100 ° C., that is, without heating. By doing so, the sugar sweetener and starch are dispersed in the dough in an undissolved state, and a dough having a shape-retaining structure can be obtained. Good manufacturability suitable for resistance to is obtained. As a result, a decorative confectionery having a good appearance can be obtained.
次に、上記生地を押出し、押出し直後に、好ましくは１．７±０．５ｍｍ厚に切断して成形物を得る。成形装置には、例えば、特開２０１３−７４８７４号公報に記載の装置等が用いられる。このようにすると、切断直後に目的形状に成形できることから、押出し後の別途の成形工程が不要となり、また、シート成形後の型抜きで生じるような無駄な残生地は発生しないので、効率良く製造できる点で好適である。 Next, the dough is extruded and immediately after extrusion, preferably cut to a thickness of 1.7 ± 0.5 mm to obtain a molded product. As the molding apparatus, for example, an apparatus described in JP 2013-74874 A is used. In this way, since it can be molded into the desired shape immediately after cutting, there is no need for a separate molding process after extrusion, and there is no wasted residual fabric that would otherwise be generated by die-cutting after sheet molding. It is preferable in that it can be performed.
また、本発明では、押出し直後に生地の膨張はなく、押出す吐出口の形状がそのまま目的の成形物の形状になることから、吐出口の形状デザインを変更することで、自在に形状
を設計できる。また、トッピング材に用いる比較的小さな形状も量産成形できる。更に、複数の異なる形状の吐出口を備えることで、同時に異なる形状を量産成形することもできる。
Also, in the present invention, there is no expansion of the dough immediately after extrusion, and the shape of the discharge outlet to be extruded becomes the shape of the target molded product as it is, so the shape can be designed freely by changing the shape design of the discharge outlet it can. Also, a relatively small shape used for the topping material can be mass-produced. Furthermore, by providing a plurality of differently shaped discharge ports, different shapes can be simultaneously mass-produced.
次に、上記成形物を乾燥することで、好ましくは、水分値が装飾用菓子全体重量中２重量％以下となるように乾燥することで、本発明の装飾用菓子が得られる。乾燥には、雰囲気温度を５０〜８０℃に調整し、熱風対流のように熱を伝え乾燥できる乾燥機を用いればよく、例えば、通気バンド乾燥機、トンネル乾燥機、箱型乾燥機、棚型乾燥機、真空乾燥機等が挙げられる。 Next, the decorative confectionery of the present invention is obtained by drying the molded product, preferably by drying so that the moisture value is 2% by weight or less in the total weight of the decorative confectionery. For drying, it is only necessary to adjust the atmospheric temperature to 50 to 80 ° C. and use a dryer capable of transferring heat such as hot air convection. For example, a ventilation band dryer, tunnel dryer, box dryer, shelf type Examples thereof include a dryer and a vacuum dryer.
上記のようにして得られた本発明の装飾用菓子は、形状バリエーションとしては、丸、三角形以上の多角形、星、ハート、帽子、リボン、ドーナツ、花、花びら、葉等が挙げられ、これらの形状は、鋭角部位を有する複雑な形状、あるいは中空のあるような形状であってもよい。 As for the decorative confectionery of the present invention obtained as described above, the shape variation includes a circle, a polygon more than a triangle, a star, a heart, a hat, a ribbon, a donut, a flower, a petal, a leaf, etc. The shape may be a complicated shape having an acute angle portion or a hollow shape.
また、上記形状は、好ましくは切断面の表面積が１００ｍｍ２以下、又は好ましくは長径が１〜１０ｍｍのような比較的小さなものでも成形が可能で、外観も良好であることからトッピング材として利用できる。なお、長径とは、目的形状の一番外側にある外周接点を囲む略円形状の直径を指す。より好ましくは切断面の表面積が２０〜１００ｍｍ２であることが装飾性の点で好適である。
更に、本発明の装飾用菓子の厚みは、１．５〜５．５ｍｍのように比較的薄い薄片状であっても成形が可能で、外観も良好なので、トッピング材として好適に用いられる。
In addition, the above shape can be molded as a topping material because the surface area of the cut surface is preferably 100 mm 2 or less, or preferably a relatively small material having a major axis of 1 to 10 mm, and the appearance is good. . In addition, a major axis refers to the substantially circular diameter surrounding the outer periphery contact in the outermost part of a target shape. More preferably, the cut surface has a surface area of 20 to 100 mm 2 in terms of decorativeness.
Furthermore, since the decorative confectionery of the present invention can be molded even if it is a relatively thin flake shape such as 1.5 to 5.5 mm and has a good appearance, it is suitably used as a topping material.
また、本発明の装飾用菓子は、例えば、パン、菓子等の加工済みの食品だけでなく、喫食者が手作りして得られた加工済みの菓子等の食品にもトッピング材として用いることができる。 In addition, the decorative confectionery of the present invention can be used as a topping material not only for processed foods such as bread and confectionery but also for processed foods such as processed confectionery handmade by the eater. .
ほかに、本発明の装飾用菓子を製品化する場合は、適宜包装体で充填包装すればよい。なお、包装体の材質は特に制限するものではなく、例えば、軟質プラスチック（ポリエチレン、ポリプロピレンなど）、紙、金属（アルミ、アルミ蒸着、ガラス蒸着など）等、適宜用いればよい。もしくはこれらの材質を組み合わせてラミネートしたものでもよい。また、包装体の形状も特に限定するものではなく、袋状、筒体、箱等適宜設定すればよい。 In addition, when the decorative confectionery of the present invention is commercialized, it can be appropriately filled and packaged with a package. The material of the package is not particularly limited, and for example, soft plastic (polyethylene, polypropylene, etc.), paper, metal (aluminum, aluminum vapor deposition, glass vapor deposition, etc.), etc. may be used as appropriate. Alternatively, a laminate obtained by combining these materials may be used. Further, the shape of the package is not particularly limited, and may be appropriately set such as a bag shape, a cylindrical body, a box, and the like.
次に、本発明を実施例に基づき具体的に説明するが、本発明は以下実施例に限定されるものではない。 EXAMPLES Next, although this invention is demonstrated concretely based on an Example, this invention is not limited to an Example below.
＜実施例１＞
表１に示す組成のハート形状の装飾用菓子を製造した。
まず、表１記載の原料及び副原料（着色料にはビートレッドを使用）をリボンミキサーに投入し、加温せずに混合し、糖質甘味料と澱粉とが非溶解で分散する生地を調製した。次に、該生地を、特開２０１３−７４８７４号公報に記載の装置を用いて、吐出口の形状デザインをハート形にした押出し機にて押出し、押出し直後に、１．７±０．２ｍｍ厚に切断してハート形状の成形物を得た。次に、該成形物を、雰囲気温度が６５℃の棚型乾燥機にて２４０分以上、水分値が２重量％となるように乾燥し、ピンク色のハート形状の装飾用菓子（長径７ｍｍ、厚み２ｍｍ、切断面の表面積略３０ｍｍ２）を得た。
＜実施例２〜１７＞
実施例１と同様の方法で、ピンク色のハート形状の装飾用菓子を製造した。
＜比較例１〜３＞
実施例１と同様の方法で、ピンク色のハート形状の菓子を製造した。
<Example 1>
Heart-shaped decorative confectionery having the composition shown in Table 1 was produced.
First, the raw materials and auxiliary materials listed in Table 1 (using beet red as a coloring agent) are put into a ribbon mixer, mixed without heating, and a dough in which saccharide sweetener and starch are insoluble and dispersed. Prepared. Next, the dough was extruded using an apparatus described in JP2013-74874A with an extruder having a heart-shaped discharge port, and a thickness of 1.7 ± 0.2 mm immediately after extrusion. To obtain a heart-shaped molded product. Next, the molded product was dried for 240 minutes or more in a shelf-type dryer having an atmospheric temperature of 65 ° C. so that the moisture value was 2% by weight, and a pink heart-shaped decorative confectionery (long diameter 7 mm, A thickness of 2 mm and a surface area of the cut surface of about 30 mm 2 ) were obtained.
<Examples 2 to 17>
In the same manner as in Example 1, a pink heart-shaped decorative confectionery was produced.
<Comparative Examples 1-3>
In the same manner as in Example 1, a pink heart-shaped confectionery was produced.
以上のようにして得られた実施例及び比較例の、外観（割れや欠け、歪み）、風味、食感については専門パネラー４名にて評価した結果を、製造適性については製造者の評価を、合わせて表１に示す。なお、評価は、表２の評価表を基に段階評価し、各専門パネラーの評点の平均値を四捨五入した値で示す。また、上記評価５項目のうち、１項目でも２点以下に評価されたものがある場合、本願における所望の効果が得られないものと判断した。 As for the appearance (cracking, chipping, distortion), flavor, and texture of the examples and comparative examples obtained as described above, the results of evaluation by four professional panelists were evaluated. The results are shown in Table 1. In addition, evaluation is based on the evaluation table of Table 2, and is shown as a value obtained by rounding off the average value of the scores of each specialized panel. Moreover, it was judged that the desired effect in this application was not acquired when there was what was evaluated to 2 points or less even if one item among the said 5 evaluation items.
評価の結果、実施例１〜１７は、全体的に高評価で、装飾用菓子として高い品質を有するものであった。特に実施例４は、全ての項目で最良の結果を得ることができた。なお、糖質甘味料を４７．０重量％含有する実施例１０は実施例４に比べ、外観のうち歪みと、
風味、食感がやや劣る傾向が見られ、糖質甘味料を８４．２重量％含有する実施例１１は実施例４に比べ、外観のうち割れや欠けと、食感、製造適性でやや劣る傾向が見られた。また、油脂を、実施例１０は２６．３重量％、実施例１３は１１．７重量％含有することから、実施例１３の方が、外観の歪み、風味、食感は好評価であった。
As a result of the evaluation, Examples 1 to 17 were highly evaluated as a whole and had high quality as a decorative confectionery. In particular, Example 4 was able to obtain the best results in all items. In addition, Example 10 containing 47.0% by weight of a saccharide sweetener compared with Example 4 had distortion in the appearance,
Flavor and texture tend to be slightly inferior, and Example 11 containing 84.2% by weight of saccharide sweetener is slightly inferior to Example 4 in cracking and chipping, appearance, and suitability for production. There was a trend. Moreover, since the fat and oil contained 26.3% by weight in Example 10 and 11.7% by weight in Example 13, the distortion of the appearance, flavor, and texture were more favorable in Example 13. .
これに対し、比較例１は、食感が硬く不良であった。また、比較例２は、粘着性の低い、ひどくぱさついた生地となり押出し機から押出すことができず菓子を成形できなかった。比較例３は、生地が軟らかく押出しにくく、歪みのあるものが散見され、外観と食感が好ましくなく、さらに咀嚼後半では油脂の風味が口中に残り不良であった。 On the other hand, Comparative Example 1 had a hard texture and was poor. Moreover, the comparative example 2 became a dough which was low in adhesiveness and was extremely crispy, and could not be extruded from the extruder, and the confectionery could not be formed. In Comparative Example 3, the dough was soft and difficult to extrude, and some were distorted, the appearance and texture were unfavorable, and the fat and oil flavor remained in the mouth in the second half of chewing.
＜実施例１８＞
水分値が１．３重量％になるように４５０分間乾燥する以外は、実施例４と同様にして、ピンク色のハート形状の装飾用菓子を製造した。
＜実施例１９＞
水分値が２．８重量％になるように１２０分間乾燥する以外は、実施例４と同様にして、ハート形状の装飾用菓子を製造した。
<Example 18>
A pink heart-shaped decorative confectionery was produced in the same manner as in Example 4 except that drying was performed for 450 minutes so that the moisture value became 1.3% by weight.
<Example 19>
A heart-shaped decorative confectionery was manufactured in the same manner as in Example 4 except that the moisture value was 2.8% by weight, and drying was performed for 120 minutes.
実施例１８、１９について、実施例４と同様に評価した。その結果を表１に示す。評価の結果、実施例１８は実施例４と同様に、全ての項目で最良の結果であった。実施例１９は、食感以外の評価は良好であったが、食感は咀嚼に支障ない程度の硬さではあるものの、実施例４や１８に比べ軟らかい傾向が見られた。 Examples 18 and 19 were evaluated in the same manner as in Example 4. The results are shown in Table 1. As a result of the evaluation, Example 18 was the best in all items as in Example 4. In Example 19, evaluations other than the texture were good, but the texture was soft enough to prevent chewing, but a tendency to be soft compared to Examples 4 and 18 was observed.
＜実施例２０＞
比重が１．３になるように押出し条件を調整する以外は、実施例４と同様にして、ピンク色のハート形状の装飾用菓子を製造した。
<Example 20>
A pink heart-shaped decorative confectionery was produced in the same manner as in Example 4 except that the extrusion conditions were adjusted so that the specific gravity was 1.3.
実施例２０について、実施例４と同様に評価した。その結果を表１に示す。評価の結果、実施例２０は、食感以外の評価は良好であったが、食感は咀嚼に支障ない程度の硬さではあるものの、実施例４に比べ硬い傾向が見られた。 Example 20 was evaluated in the same manner as in Example 4. The results are shown in Table 1. As a result of the evaluation, evaluation of Example 20 other than the texture was good, but the texture was hard enough to prevent chewing, but a tendency to be harder than Example 4 was observed.
＜比較例４＞
表１の実施例１記載の原料及び副原料（着色料にはビートレッドを使用）をリボンミキサーに投入し、１００℃以上に加熱して煮詰め混合し、糖質甘味料と澱粉とが完全に溶解した生地を調製した。この生地を、実施例１と同様の方法及び装置を用いて、押出し機にて押出そうとしたところ、生地が硬すぎて押出すことができず、製造を断念した。
<Comparative example 4>
The raw materials and auxiliary materials described in Example 1 of Table 1 (using beet red as a coloring agent) are put into a ribbon mixer, heated to 100 ° C. or higher and boiled and mixed, and the saccharide sweetener and starch are completely A dissolved dough was prepared. When trying to extrude this dough with an extruder using the same method and apparatus as in Example 1, the dough was too hard to be extruded and production was abandoned.
＜実施例２１＞
吐出口の形状デザインを星形にした押出し機を用いる、着色料をクチナシ黄色素に変更する以外は、実施例４と同様に製造し、淡い黄色の星形状の装飾用菓子（長径７ｍｍ、厚み２ｍｍ、切断面の表面積略２６ｍｍ２）を得た。
<Example 21>
A light yellow star-shaped decorative confectionery (major axis 7 mm, thickness) manufactured in the same manner as in Example 4 except that the colorant is changed to gardenia yellow using an extruder having a star-shaped discharge outlet design. 2 mm, the surface area of the cut surface was approximately 26 mm 2 ).
実施例２１について、実施例４と同様に評価した。評価の結果、実施例４と同一の結果となり、全ての項目について高評価であった。 Example 21 was evaluated in the same manner as Example 4. As a result of the evaluation, the same result as in Example 4 was obtained, and all the items were highly evaluated.
更に、実施例４において着色料にクロロフィルを用いて黄緑色のハート形状の装飾用菓子（実施例４´）と、実施例２１において着色料にスピリナ色素を用いて水色の星形状の装飾用菓子（実施例２１´）を製造した。
そして、実施例４、４´、２１、２１´の４種類の装飾用菓子を、蒸しパンの表面にトッピングしたところ、蒸しパン表面に様々な色彩の小さなハートと星がちりばめられた様子は、装飾性があり一段と食欲をそそり、美味しそうに見えた。
Furthermore, a yellow-green heart-shaped decorative confectionery using chlorophyll as a colorant in Example 4 (Example 4 ') and a light-blue star-shaped decorative confectionery using a spirina dye as a colorant in Example 21 (Example 21 ') was manufactured.
And when four kinds of decorative confectionery of Examples 4, 4 ', 21, 21' were topped on the surface of the steamed bread, the appearance that small hearts and stars of various colors were scattered on the surface of the steamed bread, It was decorative and more appetizing and looked delicious.
Claims (7)
（１）糖質甘味料、澱粉、及び油脂を非加熱で混合し、該糖質甘味料と該澱粉とが非溶解で分散する生地を調製する工程
（２）上記生地を押出し、押出し直後に切断して成形物を得る工程
（３）上記成形物を乾燥して装飾用菓子を得る工程 The method for producing a decorative confectionery according to any one of claims 1 to 6, wherein the following steps are sequentially performed.
(1) Step of preparing dough in which saccharide sweetener, starch, and fat are mixed without heating to disperse the sugar sweetener and starch in an undissolved state (2) Extruding the dough, immediately after extrusion Step of cutting to obtain a molded product (3) Step of drying the molded product to obtain a decorative confectionery
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| JPH0698702A (en) * | 1992-09-17 | 1994-04-12 | Nippon Flour Mills Co Ltd | Decoration cake ingredient and cakes using the same |
| JP2013226093A (en) * | 2012-04-26 | 2013-11-07 | Coris Co Ltd | Confection made from kneaded product and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0698702A (en) * | 1992-09-17 | 1994-04-12 | Nippon Flour Mills Co Ltd | Decoration cake ingredient and cakes using the same |
| JP2013226093A (en) * | 2012-04-26 | 2013-11-07 | Coris Co Ltd | Confection made from kneaded product and method for producing the same |
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