JP2788375B2 - Heat-resistant oil-based confectionery and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat- and fat-resistant confectionery having a novel texture and excellent flavor, and a method for producing the same.

[0002]

2. Description of the Related Art Fatty confectionery such as chocolates have a continuous phase serving as a skeleton, which is a crystal of cocoa butter or the like whose temperature melts near body temperature. Will occur. In addition, it has a drawback such as that fat bloom which becomes white even when it is cooled and solidified is caused. For the purpose of overcoming this drawback, various heat-resistant oil-based confections have been provided.

[0003] The conventional techniques for producing heat-resistant fat-based confectionery can be roughly classified into methods of increasing the melting point of fats and oils and making them harder to melt.
There are a method of wrapping the oil-based confectionery with a batter such as sugar, and a method of forming a skeleton of a sugar that does not melt even at a high temperature in the structure of the oil-based confectionery. The method is most easily carried out by blending a fat with a higher melting point than cocoa butter, etc., but a fat with a high melting point significantly impairs dissolution in the mouth when eaten, and has a very strong waxy taste and a poor flavor. It becomes an oily confection.

In the method (1), a sugar solution is coated using a normal oil-based confectionery as a center using a rotary pot or the like. In this case, the sugar batter does not melt with heat, so the hands do not stain, but the oily confectionery at the center will melt at temperatures higher than body temperature, and when eaten, the unique chewing response of the oily confectionery will be lost. Would. In addition, there are drawbacks in that the sugar coating is too sweet or has a crisp texture.

In the method (1), 1 to 3% by weight of water is added to or absorbed in an oily confectionery, and the water partially dissolves sugar or lactose dispersed in fine particles in the oil and fat, and simultaneously bonds the sugar particles. To form a sugar skeleton.
As a method for absorbing water, amorphous sugars having high hygroscopicity (JP-B-60-33462), starch sugar or starch sugar alcohol (JP-A-61-224935)
Is used. On the other hand, when water is directly added and mixed, the viscosity of the oily confectionery dough increases significantly and it becomes difficult to fill the dough into a mold or the like. 2-27637) or added as a foam of a protein solution (JP-A-64-85118 or US-50).
No. 04623) has been proposed to alleviate the increase in viscosity.

[0006] In the oily confectionery thus produced, a skeleton of saccharides is formed, and the fat is retained in the skeleton, so that even if the temperature rises and the fat crystals melt, the fat does not flow out and the shape does not flow. Is retained and the oily confectionery also has a crunchy texture due to the sugar skeleton. Moreover, since the skeleton of the saccharide is easily dissolved in saliva, the dissolution in the mouth when eaten is not so bad. And, regarding the degradation phenomenon of fat bloom generated by cooling and solidification after dissolving fats and oils, 2-oleo-1,3
-Fat bloom can be prevented up to about 38 ° C. by adding a powder of dibehen powder as a seed crystal (JP-A-63-240746).

The heat- and fat-resistant confectionery produced in this way is superior to the method in terms of heat resistance and melting in the mouth and the method in terms of heat resistance and texture, but has a double skeleton of fat crystals and sugar at normal temperature. Therefore, there is a drawback that the biting becomes extremely hard, and further, a rough and rough tongue is generated due to skeletonization by partial melting and recrystallization of the saccharide.

[0008]

In view of the above-mentioned disadvantages of the prior art, the present invention has shape retention even at 60 ° C. or higher, has a soft tooth contact when eaten, and has excellent mouth melting properties.
It is still another object of the present invention to provide a heat-resistant fat- and oil-based confectionery which cannot be produced by the conventional technique having a property that fat bloom does not occur even at 60 ° C. or higher, and a method for producing the same.

[0009]

Means for Solving the Problems The present inventors first add and mix a gelatin solution to a melted oily confectionery dough to form an emulsion, which is then dried to obtain a heat-resistant oily confectionery similar to the above-mentioned properties. The present inventors have found that the present invention has been completed and made further intensive studies to complete the present invention. Hereinafter, details of the present invention will be described.

The fat / oil confectionery to be used is not limited in its fat content and raw material composition, and milk chocolate, black chocolate, white chocolate and / or fat cream which are fluid at normal temperature are used. The oily confectionery dough is then pre-melted at 40-50 ° C. to facilitate mixing with the gelatin solution to be carried out.

The gelatin used in the gelatin solution has a jelly strength of 7 as measured by Japanese Industrial Standards [JIS K 6503].
Commercially available gelatin adjusted to 0 bloom, viscosity of 18 mpoise to jelly strength of 350 bloom, and viscosity of 35 mpoise may be used. The gelatin solution is adjusted so that the gelatin concentration becomes 3 to 15% by weight and the water content becomes 35 to 97% by weight. When the gelatin is added to and mixed with the oily confectionery dough, the water in the gelatin solution dissolves the sugars in the oily confectionery dough, and the oily confectionery dough becomes an emulsion. In this case, the water in the emulsification system is finally evaporated by the drying process, so it is better to reduce the water in the drying load, but in order to obtain a stable emulsion, the water in the emulsification system should be 11% by weight. %
It has to be adjusted to be above.

On the other hand, gelatin gels when the temperature of the emulsion is lowered to about 30 ° C., and imparts cutting and moldability to the emulsion. Further, since it has the effect of retaining oil droplets even in the drying process and preventing oil from seeping out or separating, it is an indispensable component in the heat-resistant oil-and-fat confectionery of the present invention. The gelatin concentration of the emulsion is closely related to the above properties.The higher the gelatin concentration, the greater the heat resistance due to the cutting and forming properties in gelation and the effect of preventing oil bleeding after drying. The heat-resistant fat-based confectionery of the present invention is not preferred because it becomes hard and the melting in the mouth becomes slow. Therefore, the gelatin concentration and the amount of gelatin added to the gelatin solution are adjusted so that the gelatin concentration becomes about 1 to 5% by weight in the dried heat-resistant fat and oil confection.

For the purpose of stabilizing the emulsification of oily confectionery dough in a gelatin solution, if necessary, water-soluble pastes such as agar, pectin, egg white, soy protein, gum arabic and starch, and sugars such as sugar and starch syrup. In order to further improve the fluidity of the emulsion, an emulsifier of a sucrose fatty acid ester having an HLB of about 14 to 16 may be appropriately combined and blended. By the way, the water content of the gelatin solution can be derived from a water-containing substance other than water itself. For example milk,
When dairy products such as condensed milk and fresh cream, fruit juice, and the like are used, the flavor derived from the raw materials can be imparted to the final product. When the hydrate is used, gelatin is directly swelled and dissolved therein, or the hydrate is prepared by mixing a concentrated solution of gelatin prepared in advance with the hydrate.

When the emulsion thus obtained is cooled to about 30 ° C., the gelatin gels, and cutting and molding with a knife or the like can be easily performed. The resulting emulsion cut and formed into an appropriate size with a knife or the like is cooled and solidified at −20 ° C. or less, and then the water content of the emulsion is reduced to 2% by weight in a freeze vacuum dryer.
When dried to a degree below, it becomes a porous structure with a specific gravity of about 0.85 or less, does not lose its shape even at a high temperature of 60 ° C or more, has a soft tooth contact when eaten, and has excellent mouth melting and the original flavor of oily confectionery Tongue texture, 60 ° C
An excellent heat-resistant oil-and-fat confectionery in which no fat bloom is generated even at the above high temperature.

The various properties of the excellent heat-resistant oil-based confectionery according to the present invention are considered to be exhibited when the network structure of gelatin almost completely wraps the oil droplets. This is because the heat-resistant fat-and-oil confectionery in the formation of a network structure of saccharides by addition of water described in the prior art does not collapse at high temperatures, but the oozing phenomenon of oil upon melting of fats and oils starts at 37 ° C. It is. This means that the sugar network structure does not completely enclose the fat or oil. In the heat-resistant oil-and-fat confectionery of the present invention, no oozing of oil is observed even at a high temperature of 60 ° C. or more, and therefore, no fat bloom occurs.

In the present invention, drying can be performed by vacuum drying. In this case, by adjusting the temperature of the emulsion during vacuum drying, the emulsion is appropriately softened and expanded in vacuo to reduce the specific gravity, and the softness per tooth and the quick melting of the mouth can be further improved. . In this case, in order to form a homogeneous porous structure by vacuum expansion, it is preferable to use an emulsion in which air / nitrogen gas is uniformly dispersed in the emulsion and cooled and gelled in advance. Further, the emulsion in which the gas is dispersed has an advantage that the drying speed is increased.

When the pressurized gas dispersion method is used for gas dispersion, the size of the bubbles to be dispersed is fine (about 0.2 or less in diameter), and the specific gravity of the emulsion is reduced to 0 without substantially changing the bubble size. .75. For example, MON manufactured by Mondomix
When a continuous pressurized gas dispersion apparatus such as DOMIX is used, the pressurized gas can be continuously dispersed. Naturally, as the bubble size of the emulsion becomes finer, even if the emulsion is further expanded by vacuum drying, the porosity of the final dried product becomes finer by that amount, resulting in softer chewing comfort.

Further, in the present invention, drying can be performed by ventilation drying under normal pressure. In this case, the emulsion is dried at a temperature of about 30 ° C. or less in order to prevent the gelatin gel of the emulsion from being deformed by sol. Must be, for example, 30 ° C. and 28% relative humidity
It takes about 2.5 to 3 days for drying with the wind. Therefore, first, vacuum drying is performed for about 20 minutes, and the moisture (2.5 to
(Approximately 3.0% by weight), and then dry with hot air of about 90 ° C. or less (about 90 minutes) to efficiently dry.

In any of the drying methods, it is important to set the temperature of the dried product to less than 90 ° C. If it exceeds 90 ° C., a burning odor or the like is generated, and the flavor of the final product is significantly impaired, which is not preferable. .

[0020]

The heat-resistant oil-based confection obtained by the present invention has a high temperature of 60 ° C. or more, which far exceeds the melting point of the oil or fat, even though it contains almost the same oil and fat as ordinary oil-based confectionery. The oleaginous confectionery does not show any deformation or softening even when it is exposed to water, and has extremely excellent heat resistance such that no stains adhere to hands due to oil seeping out. Moreover, the heat-resistant oil-and-fat confectionery of the present invention also eliminates the occurrence of fat bloom that occurs at a temperature equal to or lower than the melting point of the oil-and-fat after being exposed to a temperature of 38 ° C. or higher, which is a defect of the conventional heat-resistant oil-and-fat confectionery. I have. Further, in the production of the oily confectionery of the present invention, since the dehydration treatment by drying the emulsion is essential, the solid content of the porous water-soluble component is essentially a continuous phase, and the preferred soft texture is soft. The water-soluble solid phase is quickly dissolved in the mouth by saliva because of having a solid texture and being porous. Therefore, when the heat-resistant oil-based confectionery of the present invention is eaten, the components in the oil-based confectionery are quickly melted and mixed in the mouth, resulting in a flavor equivalent to that of a normal oil-based confectionery.

[0021]

【Example】

Example 1 20.00 parts by weight of cacao mass, 40.95 parts by weight of sugar,
Milk chocolate comprising 20.00 parts by weight of whole milk powder, 18.50 parts by weight of cocoa butter, 0.50 parts by weight of lecithin and 0.05 parts by weight of flavor is prepared by a known method, and 82.6 parts by weight of the chocolate is prepared. The mixture was charged into a mixer having a basket type mixing blade, and the temperature was adjusted to 55 ° C.

On the other hand, Japanese Industrial Standard [JIS K 650]
Jelly strength 350 bloom, viscosity 35
2.6 parts by weight of gelatin, which is a millipoise, and an HLB value of 1
1.0 part by weight of sucrose fatty acid ester No. 4 was swelled in advance with 13.8 parts by weight of water to prepare a gelatin solution adjusted to 55 ° C. 17.4 parts by weight of the gelatin solution was mixed and stirred with the chocolate to obtain an emulsion. While maintaining the emulsion at a product temperature of 55 ° C., a continuous pressurized gas dispersion device (MON
DOMIX) was used to uniformly disperse air as fine bubbles (diameter of about 0.2 mm or less), and the specific gravity of the emulsion was set to 0.9. 5m while cooling this with a rolling roll
m-thick sheet, and after cooling to 25 ° C
It was cut and molded to a size of 0 × 40 mm square.

Subsequently, this was subjected to an atmospheric pressure of 5 mmHg and a product temperature of 6
The mixture was dried under reduced pressure at 5 ° C. or less under reduced pressure and dried (2 hours) to obtain a heat-resistant oily confectionery having a moisture content of 1.0% by weight and a specific gravity of 0.4. The heat-resistant oil-and-fat confectionery did not show any oil bleeding, out of shape or softening even when exposed to a temperature of 70 ° C., and no fat bloom was generated even when cooled to 20 ° C. In addition, the texture was soft to the touch, the mouth melted quickly, and the components were immediately melted and integrated to give a flavor equivalent to that of the raw milk chocolate.

Example 2 The same gelatin as in Example 1 (2.50 parts by weight), water (18.7)
68.75 parts by weight of a gelatin solution prepared with 5 parts by weight, 22.00 parts by weight of sugar, 0.50 parts by weight of dried egg white, 25.00 parts by weight of starch syrup (Brix 75 ゜), and 50 parts by weight of the chocolate of Example 1 The mixture was stirred at about 55 ° C. to obtain an emulsion. After cooling this in the same manner as in Example 1, 40 × 4
Cut and molded to 0 mm (thickness 5 mm)
After being left overnight to cool and solidify, the final product temperature is adjusted to 40 ° C. with a normal vacuum freeze dryer and dried for 12 hours to obtain a heat-resistant oil-and-fat confectionery having a water content of 0.5% by weight and a specific gravity of 0.77. Was.

As in the case of Example 1, the heat-resistant oil-and-fat confection did not show any oil bleeding, shape loss or softening even when exposed to a temperature of 70.degree. C., and even when cooled to 20.degree. Did not occur. In addition, the mouthfeel was slightly harder than that of Example 1, but the mouth melted quickly, and the components melted and integrated immediately to give a flavor equivalent to that of the raw milk chocolate.

Example 3 A bubble-containing emulsion having a specific gravity of 0.7 was obtained in the same manner as in Example 1, and was cut and molded into a 40 × 40 mm square (5 mm thick) in the same manner as under normal pressure. And dried with hot air at 70 ° C. for 5 hours to obtain a heat-resistant oil-fat confectionery having a water content of 1.0% by weight and a specific gravity of 0.65. In this case, the heat resistance and flavor of the heat-resistant oily confectionery were the same as in Example 1.

Example 4 A bubble-containing emulsion having a specific gravity of 0.7 was obtained in the same manner as in Example 1, and was similarly cut and molded into a 40 × 40 mm square (5 mm thickness). Pressure 5mmHg, product temperature 70
Drying under reduced pressure at a temperature of not more than 20 ° C. for 20 minutes gave a dry expanded product having a water content of 2.5% by weight and a specific gravity of 0.4. Further, hot dry air of 85 ° C. was applied to the dried puffed product under normal pressure for 115 minutes to obtain a water content of 1.0% by weight.
(Specific gravity: 0.4) was obtained. In this case, the heat resistance and flavor of the heat-resistant oily confectionery were the same as in Example 1.

Comparative Example 1 The same gelatin as in Example 1 (2.6 parts by weight), a sucrose fatty acid ester (1.0 parts by weight), and a gelatin solution (13.4 parts by weight) prepared with water (9.8 parts by weight) and the chocolate of Example 1 86.
6 parts by weight were added and mixed, but no stable emulsion was obtained.

COMPARATIVE EXAMPLE 2 15.6 parts by weight of a gelatin solution prepared with 0.8 parts by weight of gelatin, 1.0 part by weight of sucrose fatty acid ester, and 13.8 parts by weight of water as in Example 1 and the chocolate of Example 1 8
4.4 parts by weight were added and mixed to obtain an oil-in-water emulsion. Thereafter, processing was carried out in the same manner as in Example 1 to prepare a heat-resistant fat-and-oil confectionery having a water content of 1.5% by weight and a specific gravity of 0.4. in this case,
The dispersion of air in the pressurized gas dispersion apparatus was poor, and the specific gravity of the oil-in-water emulsion was 1.05. In addition, the heat resistance was poor because oil bleeding and shape collapse occurred at 37 ° C.

Comparative Example 3 The same gelatin as in Example 1 was used, 10.0 parts by weight of gelatin, 1.0 part by weight of sucrose fatty acid ester, 24.8 parts by weight of a gelatin solution prepared with 13.8 parts by weight of water, and the chocolate of Example 1 7
5.2 parts by weight were added and mixed to obtain an oil-in-water emulsion. Thereafter, processing was performed in the same manner as in Example 1 to prepare a heat-resistant oil-and-fat confectionery having a water content of 1.5% by weight and a specific gravity of 0.4. In this case, the heat resistance of the obtained heat-resistant oily confectionery in oil bleeding and shape retention was as excellent as in Examples 1 to 3, but when eaten, there was a slight gelatin odor, and in saliva, Melted gelatin adhered to the teeth, and the flavor and texture were inferior to those of Examples 1-3.

COMPARATIVE EXAMPLE 4 A dry expanded product having a specific gravity of 0.4 and a water content of 2.5% by weight obtained by drying under reduced pressure in Example 4 was further subjected to 90 ° C. under normal pressure.
When dried with hot air for 90 minutes, a heat-resistant fat- and oil-based confectionery having a water content of 1.0% by weight (specific gravity: 0.4) was obtained, but had a burning smell and a poor flavor.

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Claims (7)

(57) [Claims] An oil-based confectionery dough and gelatin, and a structure in which a water-soluble solid composed of saccharides and gelatin forms a continuous phase , and a water content of 3.
A heat-resistant oil-based confectionery that is 0% by weight or less . 2. The heat-resistant oily confection according to claim 1, wherein the content of gelatin is 1 to 5% by weight. 3. A gelatin solution is added to the melted oily confectionery dough and mixed to form an emulsion having a water content adjusted to 11% by weight or more, then cooled, cut and molded, and then heated to a product temperature of 9%.
A method for producing a heat-resistant oil-and-fat confectionery having a specific gravity of 0.85 or less, which is dried at less than 0 ° C. 4. The method according to claim 3, wherein the gelatin concentration is 3 to 15% by weight. 5. The gelatin solution according to claim 3, wherein agar, pectin, egg white, soy protein, water-soluble paste, saccharides and an emulsifier are appropriately combined and blended, if necessary, to adjust the water content to 35 to 97% by weight. Method. 6. The method according to claim 3, wherein the gelatin solution is added and mixed in an amount of 15 to 60% by weight with respect to the melted oily confectionery dough. 7. An emulsified product is mixed and dispersed with air and / or nitrogen gas to adjust the specific gravity to 0.75 to 1.00, cooled, cut and molded, and then non-frozen at a product temperature of 70 ° C. or less. The method according to claim 3, wherein a heat-resistant oil-and-fat confectionery having a specific gravity of 0.2 to 0.7 is produced by vacuum drying.