JP2019180273A - Method for producing solid coffee snack - Google Patents

Abstract

To provide a method for producing solid coffee snack having new palate feeling.SOLUTION: A method for producing solid coffee snack of the present invention has: a mixture step of producing a liquid mixture in which crystalline vegetable oil having the melting point of at least 15°C or higher and coffee bean component which consists of coffee beans or coarsely ground coffee powder which is coarsely ground and has the average grain diameter of 100 μm or more are mixed; a wet-grinding step of wet-grinding the coffee bean component; a tempering step of tempering the kneaded fat-containing coffee; and a solidification step of cooling and solidifying tempered fat-containing coffee.SELECTED DRAWING: Figure 1

Description

  The present invention is suitable for application to a method for producing a solid coffee confectionery containing a coffee bean component.

  Conventionally, chocolate confectionery in which coffee beans are coated with chocolate is widely known as confectionery using coffee beans. In such chocolate confectionery, the coffee beans can be preserved by coating the coffee beans with chocolate. (For example, refer to Patent Document 1).

JP 2013-106537 A

  In such a chocolate confectionery, a whole coffee bean is covered with chocolate, so the taste is good, but the coffee beans remain in the mouth and the texture is bad, and a new texture solid coffee candy that can enjoy the coffee flavor It was requested.

  The present invention has been made in view of the above points, and provides a solid coffee confectionery having a new texture that allows the user to enjoy the flavor of coffee.

In order to solve such problems, at least the crystalline vegetable oil of the present invention having a melting point of 15 ° C. or higher and a coffee bean component having an average particle diameter of 100 μm or more made of coffee beans or coarsely pulverized coarsely ground coffee powder are mixed. A mixing step to produce a liquid mixture;
A wet grinding step for wet grinding the coffee bean component;
A tempering step for tempering the kneaded coffee-containing fat and oil;
And a solidifying step for cooling and solidifying the tempered coffee-containing fats and oils.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the solid coffee confectionery which can provide the solid coffee confectionery of the new texture which can enjoy the flavor of coffee is realizable.

It is a flowchart which shows the manufacturing process of solid coffee confectionery.

<First Embodiment>
The present invention is a method for producing a new solid coffee confectionery. As raw materials used for the solid coffee confectionery, at least a coffee bean component, a crystalline fat and a sweetening component are used.

  The coffee bean component is not particularly limited, and roasted coffee beans themselves or coarsely ground coffee powder obtained by coarsely grinding roasted coffee beans is used. The coarsely ground coffee powder may have an average particle size of 100 μm or more, more preferably 300 μm or more, 500 μm or more, and even 1 mm or more. If the particle size is small, the surface area increases and the oxidation of the coffee bean component tends to proceed, which is not preferable.

  As the coffee bean component, the skin may be removed before the kneading step. In this case, after the coffee is coarsely ground, the thin skin is removed. By removing the thin skin, it is possible to remove the touch and taste and improve the flavor of the solid coffee confectionery. From the viewpoint of removing the skin, the average particle size of the coarsely ground coffee powder is preferably 300 μm or more, more preferably 500 μm or more, and further preferably 1 mm or more. This is because if the particle size is too small, the thin skin also becomes small and separation using wind or the like becomes difficult.

  When using coarsely ground coffee powder as a coffee bean component, in order to suppress oxidation as much as possible, immediately move to the next step after pulverization and after removing thin skin, or store in a sealed state after filling with vacuum or inert gas It is preferable.

  Although it is not particularly limited as crystalline fats and oils, in addition to butter derived from milk, cocoa butter obtained by crushing cacao beans and extracting fats and oils, plant-derived crystalline fats and oils such as coconut butter, shea butter, margarine, and these Mixtures are preferably used. Particularly preferred is cocoa butter. It is preferable that the crystalline fat has a melting point of 15 ° C or higher, more preferably 20 ° C or higher. Moreover, the food texture as solid coffee confectionery can be heightened by containing 30% or more of cocoa butter as crystalline oil, more preferably 50% or more.

  Although it does not specifically limit as a sweetening ingredient, Sugar, honey, liquid sugar, brown sugar, artificial sweetener, a mixture thereof, etc. are used. In order to reduce the stickiness of the finished solid coffee confectionery, it is preferable to use a powdery sweet ingredient.

  Furthermore, milk components such as whole milk powder, skim milk powder, almond milk, and coconut milk may be added. Although there is no restriction | limiting in particular as a milk component, The thing derived from a cow is used suitably. Although liquid milk or fresh cream can be used, it is preferable to use a powdered milk component in order to reduce the stickiness of the finished solid coffee confectionery.

  In addition to the above, flavoring materials for changing the flavor and various additives for improving the taste, such as fragrances, fruits, nuts, and corn puffs, are appropriately added. There is no restriction | limiting in the timing at which these flavor materials and various additives are added, and it may be added simultaneously with the coffee component, or may be added immediately before tempering. The timing of addition is appropriately changed according to the size and characteristics of the flavor material and various additives.

  The ratio of raw materials is not limited, but preferably 20 to 80% of coffee bean component, 20 to 70% of crystalline fat and oil, 5 to 60% of sweet component, 0 to 50% of milk component, and 0 to 0 of flavor material 50%, various additives are 0 to 5%. The raw material ratio is appropriately changed depending on the flavor of the finished solid coffee confectionery. In addition, since crystalline fats and oils are mixed in the ratio of 0.7-2.0 with respect to the coffee bean component 1, the balance between the aroma of the coffee bean component and the texture as a solid coffee confectionery is improved. preferable.

  As shown in the flowchart (FIG. 1) showing the method for producing a solid coffee confectionery, in step S1, the roasted coffee beans are coarsely pulverized to produce coarsely ground coffee powder. There is no restriction | limiting in the method of grind | pulverizing a coffee bean, For example, it can stir by a mill or can be ground mechanically.

  In step S2, thin skin is removed from the coarsely ground coffee powder. Although there is no restriction | limiting in the thin-skin removal method, For example, the method of removing by thin_film | suction by utilizing that the thin skin has a light weight with respect to a surface area is generally known widely. Of course, it is also possible to remove the thin skin after raw beans or roasting using chemicals or the like. In this case, it is preferable that steps S1 and S2 are interchanged, and thin skin removal is performed before coarse pulverization.

  In step S3, liquid crystalline fats and coffee bean components are mixed to produce a liquid mixture. The roasted coffee bean component has a low water content and is relatively familiar to crystalline fats. Furthermore, by mixing together sugar and milk components having an emulsifying action, it is possible to improve the familiarity between the crystalline fat and the coffee bean component. For example, a coffee bean component may be mixed after adding sugar and a milk component and mixing with crystalline fats and oils using the emulsification effect | action of sugar or a milk component.

  In step S4, the liquid mixture is kneaded. There is no limitation on the kneading method, for example, a conching machine for kneading with a stone bed rotating in the horizontal direction and a columnar rotating stone rotating in the vertical direction, and a roll type for rolling a liquid mixture between a plurality of rolls are widely used. ing.

  Since the coffee bean component has a honeycomb structure, it is fragile even if light, but dry pulverization has the feature that it flies and is difficult to apply force due to its light weight. However, since the coffee beans are crushed as they are and then extracted with hot water to obtain a coffee beverage, it is common to pulverize the coffee beans by dry pulverization.

  In this invention, it grind | pulverizes in the state coat | covered with crystalline fats and oils by wet-grinding the coffee bean component which has an average particle diameter of 100 micrometers or more. Thereby, while maintaining the surface area small and suppressing the oxidation of the coffee bean component to the minimum, the brittle characteristics of the coffee bean component are fully utilized, and very efficient grinding is possible. Further, wet pulverization and kneading of the coffee bean component can be performed simultaneously, and the scent of the coffee bean component can be sufficiently extracted.

  In step S5, tempering is performed on the kneaded liquid mixture (hereinafter referred to as coffee-containing fat / oil). Tempering is a temperature adjustment process for unifying crystals of crystalline fats and oils.

  In step S6, the coffee-containing oil / fat is poured into a mold and then cooled, whereby the coffee-containing oil / fat is shaped and solidified to produce a solid coffee confectionery.

<Operation and effect>
A mixing step for producing a liquid mixture comprising at least a crystalline crystalline fat having a melting point of 15 ° C. or more and coffee beans or a coffee bean component having an average particle size of 100 μm or more made of coarsely pulverized coarsely ground coffee powder (step) S3)
A wet grinding step (step S4) for wet grinding the coffee bean component;
A tempering step (step S5) for tempering the kneaded coffee-containing oil and fat;
A solid coffee confectionery comprising: a solidification step (step S6) for cooling and solidifying the tempered coffee-containing fats and oils.

  As a result, the oxidation of the coffee bean component can be minimized, and the fragrance can be obtained while efficiently crushing the coffee bean component by wet pulverization by utilizing the characteristics of the coffee bean component that is light and brittle. The drawing-out kneading process can be performed simultaneously, and the process can be simplified. In particular, compared to the method in which the coffee bean component is pulverized to less than 100 μm and then kneaded, oxidation can be suppressed, so there is no need to use an inert gas during pulverization, and no closed manufacturing equipment is required. , Manufacturing equipment can be remarkably simplified.

Before the mixing step,
It has a thin skin removing step of removing the thin skin in the coarsely ground coarsely ground coffee powder.

  As a result, it is possible to remove unfavorable puffers in the coffee bean component, and thus the texture as a solid coffee confectionery can be enhanced. In the present invention, the skin removal step is not essential. By not performing the thin skin removing step, for example, the whole coffee beans can be mixed, or the coffee bean component can be coarsely pulverized and then immediately transferred to the mixing step, and the oxidation of the coffee bean component can be reduced.

The crystalline crystalline fat is
It contains 30% or more of cocoa butter.

  Thereby, the food texture as solid coffee confectionery can be raised.

In the mixing step,
It is characterized by mixing sweetening ingredients such as sugar, synthetic sweetener and honey.

  Thereby, the affinity of a coffee bean component and crystalline fats and oils can be improved using the emulsification effect | action of a sweet component.

In the mixing step,
It is characterized by mixing milk components.

  Thereby, the affinity of a coffee bean component and crystalline fats and oils can be improved using the emulsification effect | action of a sweet component.

In the wet grinding step of wet grinding the coffee bean component,
The coffee bean component is wet-ground by kneading with a roll-type kneader that sandwiches the liquid mixture between two or more rolls.

  Thereby, a coffee bean component can be grind | pulverized rapidly and a wet grinding process can be performed in a short time.

In the wet grinding step of wet grinding the coffee bean component,
The coffee bean component is wet-ground by kneading the liquid mixture with a conching machine having a rotating stone that rotates in the vertical direction and a horizontal stone that rotates in the horizontal direction on the bottom side.

  Thereby, wet crushing and kneading can be performed with one apparatus, and while improving the texture of solid coffee confectionery, a process can be simplified.

  A plurality of types of kneaders (for example, a roll kneader and a conching machine) can be used in combination. Thereby, the food texture of coffee confectionery can be raised in a short time.

<Other embodiments>
In the embodiment described above, all raw materials are charged in the mixing step. However, the present invention is not limited to this. For example, when the ratio of the coffee bean component to the crystalline fat is low, The efficiency of wet pulverization can be improved by adding the remaining crystalline fats and oils after mixing and wet pulverizing the coffee bean component at a ratio of 7 to 3 with respect to the basic fats and oils 3 to 7.

The method for producing a solid coffee confectionery of the present invention can be used for producing a solid coffee confectionery having a new texture, for example.

Claims (7)

A mixing step for preparing a liquid mixture in which at least a crystalline vegetable oil having a melting point of 15 ° C. or higher and coffee beans or coarsely pulverized coarsely ground coffee powder and a coffee bean component having an average particle diameter of 100 μm or more are mixed;
A wet grinding step for wet grinding the coffee bean component;
A tempering step for tempering the kneaded coffee-containing fat and oil;
A solid coffee confectionery comprising: a solidifying step of cooling and solidifying the tempered coffee-containing fat. Before the mixing step,
The method for producing solid coffee confectionery according to claim 1, further comprising a thin skin removing step of removing thin skin in the coarsely ground coarsely ground coffee powder. The crystalline vegetable oil is:
30% or more of cocoa butter is contained. The method for producing a solid coffee candy according to any one of claims 1 to 2. In the mixing step,
Sweet food ingredients, such as sugar, a synthetic sweetener, and honey, are mixed. The manufacturing method of the solid coffee confectionery in any one of Claims 1-3 characterized by the above-mentioned. In the mixing step,
A milk component is mixed. The manufacturing method of the solid coffee confectionery in any one of Claims 1-4 characterized by the above-mentioned. In the wet grinding step of wet grinding the coffee bean component,
A method for producing solid coffee confectionery, characterized in that the coffee bean component is wet-pulverized by kneading with a roll kneader in which the liquid mixture is sandwiched between two or more rolls. In the wet grinding step of wet grinding the coffee bean component,
Solid coffee characterized by wet crushing the coffee bean component by kneading the liquid mixture in a conching machine having a rotating stone that rotates in the vertical direction and a horizontal stone that rotates in the horizontal direction on the bottom side Confectionery manufacturing method.

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