JP3008261B2 - Chocolate infiltrated croutons - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement in croutons (dried bread obtained by cutting into small pieces of bread) used as a topping for water-based foods such as consommé soup and potage soup.

[0002]

2. Description of the Related Art Conventionally, croutons are water-based foods (consomme soup, potage soup, ice cream, mousse,
Parfait or the like) to enjoy the crisp texture. Various measures have been considered and implemented in order to maintain the crisp texture for a long time. In order to make a crouton covered with chocolate, the chocolate was put on the crouton or the croutons were sprayed with fat.

[0003] However, a complete effect cannot be expected only by spraying and coating or immersing oils and fats as described above. In order to make a crouton covered with chocolate, it is common to coat the croutons with chocolate using an enrobber or a spray. However, if the croutons were coated by spraying fats and oils, the water contained in the water-based food that penetrates the croutons penetrates into the croutons with the passage of time. There was a drawback that the feeling was lost.

[0004] For this reason, the croutons were sprayed with more chocolate or more fats and oils, so that the material became too large, and when more chocolate was applied, the temperature increased (except for ice cream). There was a disadvantage that the coatings were broken and melted and adhered to each other.

[0005]

The object of the present invention is to reduce the crunchy texture of croutons by making it difficult for water-based food materials having croutons to penetrate into the inside of croutons as time passes. Without being done
Croutons that can maintain a crisp texture for a long period of time and do not increase the size of the ingredients. When the temperature rises (except for ice), the chocolate film does not collapse and melts, and bread, butter cream, fresh cream Offers chocolate-infiltrated croutons that retain the crunchy texture of croutons for a long period of time, even when mixed with watery foods (or ingredients) such as water-containing confectionery materials and ice cream, or when topped. The purpose is to do.

[0006]

According to the present invention, in order to solve the above-mentioned problems, croutons and chocolate, which have been adjusted to the same temperature as the chocolate, are put into a decompression device and mixed with stirring (mixing step). The degree of vacuum in the decompression device is 10 mmHg ~
After decompressing at 4 mmHg for 10 to 15 minutes (depressurizing step) to discharge bubbles in the croutons and chocolate (depressurizing bubble discharging step), the inside of the depressurizing device is returned to normal pressure (normal pressure step) to form croutons. Chocolate infiltration, chocolate infiltration croutons characterized by removing the excess chocolate adhering to the croutons through a vibrating sifter after mixing, mixing and cooling and solidifying the croutons impregnated with the chocolate, Put the croutons and chocolate in the decompression device, stir and mix, and cover the surface of the chocolate with a net so as to cover the croutons that are floating so that the croutons do not float. By reducing the pressure at 10 mmHg to 4 mmHg for 10 to 15 minutes, the bubbles in the chocolate and the bubbles inside the croutons are expanded. By generating bubbles by letting it return to normal pressure when the appearance of the bubbles is reduced, mixing after allowing chocolate to penetrate inside the croutons,
The chocolate that has not penetrated into the croutons is removed by a vibrating sieve and then cooled and solidified to produce the chocolate-penetrated croutons, and the croutons and chocolates are put into a decompression device and mixed by stirring (mixing step). The degree of vacuum in the pressure reducing device is 10 mmHg to 4 mmHg.
For 10 to 15 minutes to release bubbles in the croutons and the chocolate (reduced pressure bubble discharging step), and then return the pressure in the pressure reducing device to normal pressure (normal pressure step) to convert the chocolate into croutons. After mixing (mixing step), the pressure reduction step, the pressure reduction bubble discharge step, the normal pressure step, and the mixing step are repeated again, and the excess chocolate adhering to the croutons is removed by a vibrating sieve and cooled. The chocolate-penetrated croutons were characterized by being solidified and produced.

[0007]

Next, the chocolate-infiltrated croutons and the method for producing chocolate-infiltrated croutons according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 shows the "cruton" used in the present invention.
FIG. 4 is a view showing a manufacturing process of the first embodiment. First, raw materials and specifications of croutons used for the chocolate-penetrated croutons of the present invention will be described.

The following are the raw materials and specifications of croutons used in the chocolate-penetrated croutons of the present invention. However, croutons have different raw materials and specifications depending on the manufacturer.The following raw materials and specifications of croutons are only examples, and croutons are not limited to the following raw materials and specifications. Absent.

Ingredients for croutons 100 flour per 100 flour yeast 100 sucrose 4 corn starch 20 fats and oils 2 salt 0.7 water 70

Food material standard (General analysis) Water content 1.9% Silkworm white substance 11.4% Fat 2.7% Sugar 82.6% Fiber 0.2% Ash content 1.2% Energy 401kcal ( Additive None Properties / Appearance Yellow-white solid Shape Cubic (or rectangular parallelepiped) Flavor Odorless Weight 0.090 g (± 0.10 g) Storage conditions Room temperature

[0012] Other than that which can obtain the same effect as croutons, there are (1) a cookie crunch produced by crushing cookies, (2) a sponge-dried sponge-dried sponge, and the like. Such a thing may be used.

Next, the production process of "cruton" used in the chocolate-infiltrated crouton of the present invention will be described.

There are various types of croutons, and the production process differs depending on the type. As shown in FIG. 1, the steps necessary for the crouton production process are as follows. To do, main training 2, floor time 3
(In the first stage of yeast fermentation, 20 minutes to 40 minutes at room temperature of 20 ° C, and 10 minutes to 30 minutes at room temperature of 30 ° C.
Place in a box or bowl for a minute. ), Split 4,
This is the second fermentation 5 (the fermentation before baking, the temperature is 37 ° C and the fermentation is sufficient).

In the case of bread, it is put into a mold, and in the case of sweet bread, it is fermented after being molded. The temperature is 37 ° C. to 39 ° C. and the humidity is 80% or more. These are steps such as steaming 6, cooling 7, slicing 8, drying / roasting 9, and sieve sorting 10.

The production process of the croutons is different depending on each type, such as an oil coating type, a non-treatment type, and a non-treatment strict sorting type. Hereinafter, the manufacturing process of the oil coating type, the non-treatment type, and the non-treatment strict sorting type will be described.

First, a process for producing an oil-coated crouton will be described. As shown in FIG. 1, the croutons manufactured in the above process are coated with oil 11 and the coated croutons are placed on a sorting conveyor 12 to be sorted and bagged 13.
The bagged croutons are weighed 14 and placed in a box 16 by a metal detector 15 to produce oil-coated croutons.

Next, the manufacturing process of the untreated croutons will be described. As shown in FIG. 1, the untreated croutons are first placed on a sorting conveyor 17, sorted and bagged 18, weighed 19, and then boxed 21 by a metal detector 20. Finally, the unprocessed strictly-sorted croutons are opened 22 in a box of untreated-type croutons packed in a box 21, and the croutons are sorted 23 by a hand sieve, and then bagged 24. It is manufactured by the steps of weighing 25, sealing 26, sealing check 27 and packing 28.

FIG. 2 to FIG. 4 are views showing the steps of producing the chocolate-infiltrated croutons of the present invention. As the chocolate, a non-temparin type, semi-quasi-chocolate using a trans-acid-based substitute fat among chocolates for confectionery is used. Here, the chocolate production method used in the present invention is produced by a conventional production method, and a known chocolate is used.

The ingredients of the chocolate-infiltrated croutons of the present invention are as follows. Sugar 33 Cocoa mass 5 Cocoa powder (23% oil) 7 Whole milk powder 15 Skim milk powder 5 Trans-acid substitute fat (MP36 ° C) 35 Soybean lecithin 0.3 Flavor 0.03

The chocolate used is not limited to this,
Western chocolate using lauric acid-based fat substitute, chocolate for ice, oily confectionery food, cocoa butter called this chocolate, temperin type chocolate using cocoa butter-like fat substitute may be used.

However, the viscosity of the chocolate used in the chocolate-penetrated croutons of the present invention is 350.
It is better to be lower than POISE (B-type viscometer rotor No. 4, 12 rpm). Because it is easy to get inside croutons. Preferably, it is 125 POISE (B-type viscometer rotor No. 4, 12 rpm) or less.

Hereinafter, the method for producing chocolate-penetrated croutons according to the present invention will be described. First, a production example of the chocolate-penetrated croutons shown in FIG. 2 will be described.
Croutons 2 adjusted to a temperature at which the chocolate does not solidify even when mixed with chocolate (same temperature as chocolate)
60g of 9 and 53, 600g of 8 ° C chocolate 30
Is put into a general decompression device 31 (a batch-type vacuum deaerator may be used) and stirred and mixed (a stirring and mixing step).

As described above, in a state in which the chocolate 30 is put into the pressure reducing device 31 for stirring and mixing, the chocolate 30 does not penetrate to the inside of the croutons 29, and the croutons 29 are half-floated on the upper layer of the chocolate 30.

Thereafter, the pressure reducing device 31 is closed, and the pressure reducing pump 32 is driven to reduce the pressure. The degree of vacuum is 10mmHg ～ 4mm
The bubbles in the chocolate 30 and the bubbles inside the croutons 29 are expanded with Hg for 10 to 15 minutes to generate large bubbles (a reduced-pressure bubble discharging step).

These many air bubbles float on the surface of the chocolate 30 during the depressurization, and pop and disappear. When the number of air bubbles is reduced, the pressure is returned to the normal pressure 33 (normal pressure step), and the chocolate 30 penetrates into the croutons 30. Then, the chocolate 30 is permeated into the croutons 30 and then mixed 34 (mixing step).

After mixing 34, the excess chocolate 30 that has not penetrated the croutons 29 is shaken by a vibrating sieve 3.
5 (vibration sieving step), the removed chocolate 30a is put into a receiving tank 36,
The cooling and solidifying step 37 is carried out so as not to adhere to the sheet 9 (cooling and solidifying step), and then shipped as a product.

Next, a production example of the chocolate-penetrated crouton shown in FIG. 3 will be described. FIG. 3 is a view showing another embodiment of the production process of the chocolate-infiltrated croutons of the present invention, which is produced by a method of mixing and infiltrating chocolate 30 into croutons 29 using a net 31a. According to this method, the chocolate 30 can be permeated and mixed into the croutons 29 in a short time.

First, the croutons 29 and the chocolate 30 are put into the decompression device 31, and a net 31a is covered so as to cover the floating croutons 29 so that the croutons 29 do not float on the surface of the chocolate 30.

While the net 31a is connected, the pressure inside the pressure reducing device 31 is reduced by driving the pressure reducing pump 32. Vacuum degree is 10
Chocolate 3 in 10-15 minutes at mmHg-4mmHg
Large bubbles 29a are generated by expanding the bubbles in the inside and the croutons 29.

The large number of air bubbles 29a emerge on the surface of the chocolate 30 during the depressurization and pop off. When the number of bubbles 29a decreases, the pressure is returned to the normal pressure 33, and the chocolate 30 penetrates into the croutons 30. And
Mixing 34 is performed.

After mixing 34, the excess chocolate 30 that has not penetrated the croutons 29 is shaken by a vibrating sieve 3.
5 removed, removed chocolate 30a removed
Is put in a receiving tank 36, cooled and solidified 37 while preventing it from adhering to the croutons 29, and shipped as a product 38.

Finally, an example of the production of the chocolate-penetrated croutons shown in FIG. 4 will be described. This production example is a production example in which chocolate-infiltrated croutons are produced by repeating the steps of reducing the pressure, the step of discharging bubbles under reduced pressure, and the mixing step in the production example shown in FIG.

In the above description, chocolate has been infiltrated into croutons. However, the present invention is not limited to chocolate alone. Good.

Here, the fat-based confectionery material refers to cheese cream, fruit cream, etc. using fats and oils for chocolate.

[0035]

According to the present invention, since the water content of the water-based food material mixed with croutons does not enter the inside of the croutons with the passage of time, the crunchy texture of the croutons is lost. In addition, the material is not enlarged due to water swelling of the material, and the chocolate film does not collapse and melt when the temperature rises.

In addition, it may be mixed with foods having a high moisture content (or ingredients) such as bread, butter cream, fresh cream, water-containing confectionery materials, ice creams, toppings, and so on.
Even so, the crunchy texture of croutons is not lost.

The following is a comparison table. A comparison of "crisp texture" when croutons, chocolate-coated croutons and the chocolate-infiltrated croutons of the present invention are mixed in whipped cream is shown in the table below. Time 0 6 12 24 48 72 96 120 Croutons ○ × ×× × − − − − Chocolate-tinking Croutons ○ ○ ○ ○ △ × − − Croutons of the present invention ○ ○ ○ ○ ○ ○ ○ △ × (○ has a crisp feeling △ Is weak and crisp × is not crisp at all)

"Crunchy texture" when croutons, chocolate-coated croutons and the chocolate-penetrated croutons of the present invention are mixed into ice cream.
Is shown in the following table. Number of days 0 10 30 40 50 60 90 120 Croutons ○ × × − − − − − − Chocolate-tinc ゛ croutons ○ ○ ○ △ △ △ × × Croutons of the present invention ○ ○ ○ ○ ○ ○ ○ ○ ○ (○ is crunchy △ is crunchy Unsatisfactory × indicates no crispness)

[Brief description of the drawings]

FIG. 1 is a view showing a manufacturing process of croutons used in the present invention.

FIG. 2 is a view showing a manufacturing process of croutons used in the present invention.

FIG. 3 is a view showing another embodiment of the production process of the chocolate-infiltrated croutons of the present invention.

FIG. 4 is a view showing another embodiment of the production process of the chocolate-infiltrated croutons of the present invention.

[Explanation of symbols]

 Reference Signs List 1 Pretreatment 2 Honing 3 Floor time 4 Division 5 Second fermentation 6 Steaming 7 Cooling 8 Slice 9 Drying / roasting 10 Screening 11 Oil coating 12 Sorting conveyor 13 Bagging 14 Weighing 15 Metal detector 16 Boxing 17 Suitable sorting Conveyor 18 Bagging 19 Weighing 20 Metal detector 21 Boxing 22 Box opening 23 Hand sieve sorting 24 Bagging 25 Weighing 26 Seal 27 Seal check 28 Boxing 29 Cruton 30 Chocolate 30a Removal chocolate 31 Pressure reducing device 31a Net 32 Pressure reducing pump 33 Normal Pressure 34 Mixing 35 Vibrating sieve 36 Receiving tank 37 Cooling and solidification 38 Products

Claims (6)

(57) [Claims] 1. The croutons and chocolate, which have been adjusted to the same temperature as the chocolate, are put into a decompression device and stirred and mixed (stir-mixing step), and the degree of vacuum in the decompression device is 10 mmHg to 4 mm.
After decompressing with mmHg for 10 to 15 minutes (depressurizing step) to discharge air bubbles in the croutons and chocolate (depressurizing air bubble discharging step), the inside of the depressurizing device is returned to normal pressure (normal pressure step) to form croutons A chocolate-infiltrated crouton produced by infiltrating chocolate and mixing, removing the excess chocolate adhering to the croutons through a vibrating sieve, and cooling and solidifying the croutons impregnated with the chocolate. 2. Putting croutons and chocolate in a decompression device, stirring and mixing the mixture, and meshing the chocolate surface so as to cover the floating croutons so that the croutons do not float. The degree of vacuum is 1 inside
The bubbles in the chocolate and the bubbles inside the croutons are expanded by reducing the pressure at 0 mmHg to 4 mmHg for 10 minutes to 15 minutes to generate bubbles. When the appearance of the bubbles decreases, the pressure is returned to normal pressure, and the chocolate is crouton. A chocolate-penetrating crouton, which is produced by mixing after infiltrating into the interior, removing excess chocolate that has not penetrated into the croutons by using a vibrating sieve, and then solidifying by cooling. 3. The croutons and chocolate are put in a decompression device and stirred and mixed in a decompression device (a stirring and mixing process), and the inside of the decompression device is depressurized at a degree of vacuum of 10 mmHg to 4 mmHg for 10 minutes to 15 minutes (decompression process). After discharging the air bubbles therein (decompression bubble discharging step), the inside of the decompression device is returned to normal pressure (normal pressure step), chocolate is permeated into croutons and mixed (mixing step), and then the pressure reduction step is performed again. A chocolate-infiltrated crouton produced by repeating a reduced-pressure bubble discharging step, a normal pressure step, and a mixing step, removing excess chocolate adhering to the crouton by using a vibrating sieve, and solidifying by cooling. 4. The chocolate-infiltrated crouton according to claim 1, wherein the chocolate is a no-tempaline-type chocolate using a trans-acid-based fat substitute. 5. The chocolate-infiltrated crouton according to claim 1, wherein the chocolate is a temparin type chocolate using a lauric acid-based fat substitute. 6. The chocolate-infiltrated crouton according to claim 1, wherein the chocolate is a fat-based confectionery material.