JP2682277B2 - Manufacturing method of chocolate filling food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product, in particular a confectionery product, in which an inner material is wrapped with chocolate. However, in the present invention, "chocolate" is not limited by the regulations ("fair agreement regarding the labeling of chocolates") or the provisions of laws and regulations, and so-called chocolates and fats and oils processed foods using so-called cacao substitute fats are also included. It is used to include.

[0002]

2. Description of the Related Art The word "encrusted bean paste" originally refers to a molding operation in which bean jam is wrapped with a dough of rice flour or wheat flour, which has been used in the field of Japanese confectionery, but molding by a bean jam machine was introduced manually. Since then, the word "encrusted" is widely used in the English sense of encrust. That is, the inner material of "encrusted bean paste" is not limited to bean jam, and jam, cream, cheese, meat sauce, etc., and the products associated therewith are not limited to the field of Japanese confectionery, but also for molding work in the field of Western confectionery, bread, prepared foods. Is also widely used, and a wide variety of products are manufactured by the stuffing operation.

However, the external material supplied to the wrapping machine needs to have a certain plasticity at the time of molding, and at the same time, it functions as a wrapping material at the time of distribution after molding, that is, has a certain shape-retaining property that is not easily deformed. Are required, and it is common to use those whose physical properties change at the time of molding and the product. For this reason, even today, where there are many kinds of wrapped foods, the external materials are still limited to kneaded dough such as grain flour and meat and fish meat. Has not been done.

[0004] Chocolate-coated foods, especially confectionery and bakery products themselves, which are produced by a method which does not use a so-called gluing machine, are common, and they are capable of melting chocolate to coat an inner material and then solidifying it. Has been done. As a method of coating by heating and melting, a method such as overcoating, dashing, revolving, etc. is adopted, but there are drawbacks corresponding to these coating methods, for example, it is difficult to completely coat the inner material, the outer material at the time of coating. There are problems such as dripping or the product shape after coating is distorted and not smooth, it is difficult to coat inner materials with poor shape retention, there is little choice of inner materials, production efficiency is not always good, etc. . For example, there is a confectionery made by coating chocolate on a ganache called triff, but the outer material, which is a chocolate with a hardness like cocoa butter, has a crunchy texture, and the inner material is ganache. Does not always match the texture of. In addition, there is a so-called shell chocolate product that uses chocolate as a kind of container, but this is a thin shell of chocolate that is heated and melted in a mold to form a shell in advance, and then it is in a fluid state and has a shape-retaining property. It was prepared by filling no filling and was complicated in terms of process and equipment.

[0005]

DISCLOSURE OF THE INVENTION The present inventor, while considering a method for solving the above-mentioned drawbacks of conventional chocolate-coated foods, has an idea of wrapping chocolate having plasticity in a gluing machine. did. Furthermore, depending on the plastic chocolate, it has been found that there are new difficulties such as shape retention and exudation of oil content of the product in the temperature range near room temperature as compared with conventional chocolate-coated products, and such a problem is present in the present invention. The solution of the above is also a secondary consideration issue. That is, secondly, a product that not only has the softness that can be formed by an encrusting machine but also has the same shape-retaining property as the conventional chocolate-coated food that is distributed at room temperature and has improved exudation resistance. Another object is to obtain an encapsulating composition having a soft texture that matches the inner material.

[0006]

SUMMARY OF THE INVENTION The present invention is a chocolate
The di-saturated monolinoleate in the oil content is 10% or more
Of diunsaturated and triunsaturated glycerides in oil
A total of 15% or more or water-containing liquid sugar in chocolate
Is a plastic chocolate containing 2% or more of the above , and is a method for producing a chocolate-encapsulated food, the main point of which is discharge and molding with this as an external material together with an internal material.

In the present invention, plastic chocolate is used as the outer material. As this plastic chocolate, in addition to the one specifically defined in this specification, a known plasticized chocolate in which liquid oil or water-containing liquid sugar is added can be used. Plasticity is the plasticity in the temperature range for discharge / molding, usually around room temperature, and for ordinary chocolate, the rheometer measurement value (3 mm diameter plunger, 2c
It has a hardness of about 3000 g (measured at a table rising speed of m / min), and the chocolate used in the present invention is 1000 g or less at the discharge / molding temperature at most, preferably 20 g.
It is preferable that the hardness is not less than the above.

[0008] However, there are some problems in using plastic chocolate as an external material for bean paste foods.
For example, in the case of chocolate that has been plasticized by adding liquid oil, the product may have poor shape retention when it is allowed to flow or be left at room temperature, or if exudation of liquid oil is likely to occur, in such a case, Products must be frozen desserts, or stored and sold at relatively low temperatures. Further, the chocolate to which the hydrous liquid sugar is added is not preferable in terms of flavor and texture, and in particular, moisture evaporates over time, and the texture tends to be rough. Further, the inclusion of disaturated monolinoleate generally improves the embedding suitability, but the plasticity is generally not sufficient, and it is preferable to add a component of liquid oil or fat or a water-containing liquid sugar.

The plastic chocolate particularly preferred in the present invention is preferably a combination of disaturated monolinoleate with a liquid fat or oil or a liquid fat fraction, or (and) a water-containing liquid sugar. That is, the di-saturated monolinoleate is preferably 10% or more in the chocolate oil content, and it is preferable to use the di-saturated glyceride and the tri-unsaturated glyceride together in the oil content of 15% or more or the water content of the chocolate. It is recommended to contain 2% or more of liquid sugar.
The combined use has effects such as expansion of plasticity temperature range, expansion of working temperature range, and reduction of liquid sugar unfavorable in terms of chocolate flavor and texture to a relatively small amount. If the amount of di-saturated monolinoleate is smaller than this, it is necessary to increase the amount of liquid oil or liquid or oil fraction or hydrous liquid sugar to be used in combination, and its adverse effect comes out, and the amount of liquid oil or liquid or oil fraction or water-containing liquid sugar is increased. However, if the amount is less than this, the plasticity is poor and it is difficult to perform the stuffing work well. More preferably, the di-saturated monolinoleate in the chocolate oil is 15
% Or more, and the low melting point triglyceride in oil content is preferably 20% or more, or the water-containing liquid sugar in chocolate is 3% or more. The presence of trisaturated glyceride in the chocolate oil is not essential, but the presence of 1% or more improves the shape retention of the chocolate and the exudation of fats and oils slightly higher than normal temperature, and this amount is If the amount is too large, the work of wrapping itself becomes difficult. Therefore, it is preferable that the content of chocolate oil is at most 6%.

The above-mentioned di-saturated monolinoleate is a glyceride (S2L) in which 2 residues of saturated fatty acid (S) and 1 residue of linoleic acid (L) are bound, and L is bound to the α-position, SSL is bound to the β-position. It may be SLS or a mixture thereof. S2
Both L have less change in physical properties due to temperature change,
SSL has a wider range of temperature changes (-20 to 25
It is more useful when used for frozen desserts (for example, ice cream is used for the inner material) and combination foods that may be processed in a wide temperature range, because the change in physical properties with respect to (° C) is smaller. The di-unsaturated monosaturated glyceride is a glyceride (SU2) in which one saturated fatty acid (S) residue and two unsaturated fatty acid (U) residues are combined, and may be USU, UUS and a mixture thereof. Here, the chain length of the saturated fatty acid (S) may be one having a carbon number of 12 to 22 which is a general constituent fatty acid of hard butter, and in the following, trisaturated glyceride may be represented as S3 and triunsaturated glyceride may be represented as U3. is there.

Each of the above-mentioned triglycerides can be obtained by concentrating / separating components existing in natural fats and oils or by synthesizing them, but S2U other than S2L is cocoa butter, shea fractionated fat, and medium melting point of palm. For the so-called tempering type hard butter such as fractions, SU2 and U3 are mainly derived from the low melting point fraction of oils and fats that are liquid at room temperature or the S2L-rich transesterified oils and fats described below, and S3 is the extremely hardened oil. Economical and practical.

Fats and oils rich in S2L are fats and oils containing a large amount of linoleic acid, for example, safflower oil, sunflower oil, corn oil, rapeseed oil, soybean oil, especially the fats and oils of the former two, are transesterified with a saturated fatty acid-rich ester by a known method. However, it can be obtained by performing separation as required. Especially transesterification,
When a free fatty acid or its monohydric alcohol ester is used as a saturated fatty acid source by performing a lipase having selectivity at the 1,3-position, the production of S3 components, which tend to be an obstacle in chocolate fats and oils, is small. The advantage is that it is not necessary to remove the transesterified oil by fractionation. Further, palmitic acid or stearic acid, or a monohydric alcohol ester thereof is a cost-effective S source, and the low melting point fraction can be used as the liquid oil and fat.

As the water-containing liquid sugar, starch syrup, sorbitol, various syrups, etc. can be exemplified, and it is preferable to use them together so as to be 2% or more with respect to chocolate.

Chocolate can be produced by a conventional method. That is, the chocolate dough may include the above-mentioned triglyceride component and liquid sugar, and other usual chocolate components such as cocoa, saccharides, milk powder, emulsifiers, flavors, pigments, etc., and, instead of the cocoa component, almond powder, etc. By using nut powder, peanut butter, powdered cheese, etc., it is possible to give a flavor other than chocolate or to make a so-called color chocolate in which a white chocolate base is colored. Chocolate dough is obtained by cooling and solidifying a melted material.

The outer material is discharged and molded together with the inner material. Examples of the inner material include creams such as ganache, butter cream, custard cream and flower paste, soft cheese, marzipan, rice cake, etc. It may be an inner material which is non-fluid by itself in the form of grains, such as bean jam, double one-grain encapsulation, multi-grain encapsulation. Examples of grain-like non-fluid materials include strawberries, chestnuts, fruits, plums, cherries,
Examples include boiled eggs, beans, nuts, seasoned potatoes, sausages, diced cheese and cheese balls. Further, it is also possible to use a plurality of inner materials, for example, a mosaic-shaped inner material having a plurality of cross sections.

The discharge / molding can be carried out by using an ordinary stuffing machine in which the inner material is completely covered with the outer material or most of the inner material is covered. Spherical molding, rod-shaped molding, etc. can be performed at the time of discharging, and as secondary molding performed at the time of discharging or after discharging, cutting molding with a cutter, slicer, etc., wrapping machine, non-adhesive in-cluster, enclosed shutter in-crusting It is also possible to perform rounding by, for example, rolling up, and rolling such as rolling (oval type, bale type).

If necessary, dusting with hand flour and subsequent hand dusting are carried out to prevent sticking to the vessel wall, fingers, etc., improve workability, and facilitate stools during eating. As hand powder, cocoa powder, sugar powder, etc. are used during or after molding.

[0018]

EXAMPLES Examples will be given below.

Examples 1, 2 and 3 Safflower oil and ethyl stearate were transesterified using a lipase having a 1,3-position specificity, and the ethyl ester portion was removed by distillation, followed by purification by a conventional method. The triglyceride composition of this oil (oil No. 1) is S2L 59.6% (St2L
46.6%), S2O 6.6%, SU2 + U3 33.2%, and S3 0.6%.

This oil and fat No. 1, cocoa butter (triglyceride composition is S2L 5.9%, other S2U 80.1%, SU2 + U3 13.0
%, S3 0.9%), no-temper type hard butter (manufactured by Fuji Oil Co., Ltd., trade name "Melano STM"), soybean oil, and high-hardened rapeseed oil mixed in various proportions as a sample oil. , Bitter 13%, sugar 49%, skim milk powder 12
%, Sample oil 26%, lecithin 0.4%, vanillin 0.02% were rolled and conched to produce chocolate. However, in Comparative Examples 1 and 2, after tempering, the others were not tempered and solidified into blocks at 5 ° C and left at 25 ° C.

[0020]

[Table 1] Oil and fat containing sample oil No. 1 cocoa butter "Melano STM" Soybean oil Extremely hardened oil Example 1 100 Example 2 36.2 63.8 Comparative Example 1 100 Example 3 36.2 63.8 Comparative Example 2 100 Example 4 97.5 2.5

The chocolate (product temperature
(25 ℃) as an external material, and white bean paste with a product temperature of 25 ℃ as an internal material,
When the weight ratio of 7: 5 was supplied to a wrapping machine (N208 type "non-stick in-cluster" specification manufactured by Leon Auto Machine Co., Ltd.) kept at room temperature of 25 ° C, Comparative Examples 1 and 2 were chocolates. Was too hard to feed from the hopper. Also, in Examples 1, 2 and 3, the filling operation could be performed without any problem. The pastry candy of Example 1 was stored in an atmosphere of 5 ° C or 28 ° C.
When stored for 10 days, it was in a good state without problems such as shape and oil separation, but some oil separation occurred in the atmosphere of 30 ° C. For the pastry confectionery of Examples 2 and 3, the product was 5
Although there was no problem in storing it in the atmosphere at ℃ for 10 days, it was no longer worth the product because it was melted within 30 minutes when left at 28 ℃. The pastry candy of Example 4 was in a good state in the atmosphere of 5 ° C to 30 ° C without any problems such as shape and oil separation.

Example 5 Example 1 was repeated except that ganache (“Ganache 500” manufactured by Fuji Oil Co., Ltd.) and marzipan (“Marzipan Romanse” manufactured by Fuji Oil Co., Ltd.) were used as inner materials instead of white bean paste.
In the same manner as described above, a bean paste confectionery was obtained. The outer material of these and the product of Example 1 had a soft texture matching that of the inner material and had a good texture.

Example 6 Using "Plum in Cluster" manufactured by Leon Automatic Co., Ltd. as a stuffing machine and supplying the same outer material as in Example 1 and almond grains as the inner material, a good so-called single grain stuffing was obtained. The product is obtained.

Example 7 Oil and fat No1 before refining was fractionated with acetone to obtain a high melting point fraction with a yield of 60%. The refined oil and fat was designated No2. The triglyceride composition of this product is S2L 76.9% (St2L 70.5%),
S2O 14.3%, SU2 + U3 8.8%, S3 1.0%.

Chocolate was produced in the same manner as in Example 1 using this oil / fat No. 2 or an oil / fat obtained by mixing this oil / fat No. 2 and soybean oil in a ratio of 6: 4 as a sample oil. The latter chocolate had a sufficient plasticity at around 25 ° C., and it was possible to obtain a good pastry confectionery in the same manner as in Example 1. However, the former chocolate has poor plasticity unless it is around 30 ° C, so once it is heated and melted, it is mixed with starch syrup to 4 weights of chocolate.
By adding%, it has plasticity even at around 25 ° C., and it was possible to produce a good pastry candy in the same manner as in Example 1 except that the starch syrup-containing chocolate was used.

As a comparative example, cocoa butter was used as a sample oil, and starch syrup was added to the chocolate in an amount of 4% by weight.
Poor plasticity at ℃, and the addition of starch syrup to 20% by weight of chocolate had plasticity at 25 ℃, but the flavor of boiled sweets is preferable due to the sweetness and soothing texture of so-called plastic chocolate. There wasn't.

Example 8 60 parts of extremely hardened soybean oil and 40 parts of safflower oil were transesterified using sodium methylate, and hexane was used to fractionate the medium melting point at a yield of 56%. The triglyceride composition of this oil is S2L 56.9%, other S2U 10.2%, SU2 + U3 32.
It was 4% and S3 0.6%. Using this as an outer material, an entree confectionery was produced in the same manner as in Example 1, and a good quality product was obtained.

[0029]

[Effect] Since the present invention uses the plastic chocolate, the chocolate can be wrapped without being heated and melted, the entire inner material can be easily covered, the outer material does not sag, and the product shape after coating can be easily smoothed. Can be Even if the inner material has a considerable fluidity, it can be easily coated. Even if it is deteriorated by heating to reduce the commercial value, it can be easily coated. Furthermore, when the component of the plastic chocolate is a specific one, it has not only the softness that can be molded by a wrapping machine, but also the shape retention and exudation resistance equivalent to those of chocolate-coated food that is distributed at room temperature. Furthermore, it is possible to obtain a bean paste food having a soft texture that matches the inner material, which is a food that has never existed before and is very novel.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshiaki Ishizaka 1145-30 Takaragi Honcho, Utsunomiya City, Tochigi Examiner Aki Takeuchi (56) References JP-A-2-156857 (JP, A) JP-A-4-262742 ( JP, A)

Claims (1)

(57) [Claims] 1. A disaturated monolinoleate in chocolate oil.
10% or more and diunsaturated glyceride in the oil and
The total amount of triunsaturated glycerides is 15% or more or
A method for producing a chocolate-encapsulated food product , which is a plastic chocolate containing 2% or more of water-containing liquid sugar in a cholate , which is discharged and molded together with an internal material as an external material.