JP3273882B2 - Method for producing chocolate confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing an O / W type emulsified solid confectionery.

[0002]

2. Description of the Related Art Ganache, which is made by adding fresh cream, Western liquor and the like to chocolate, is generally an O / W emulsion, and has a soft mouth-melting texture even after being cooled and solidified. It is used as a center for truffles and pralinen, coated with ordinary chocolate. As a manufacturing method, without molding the ganache dough into a specific shape, after once cooling and solidifying at low temperature such as in a refrigerator, the solidified dough is solidified at low temperature using a suitable molding machine and then molded. A method of coating with ordinary chocolate, a method using an enrobar, or pouring a liquid ganache that has not been cooled and solidified into a molded and solidified container-type chocolate, and then covering with ordinary chocolate, a shell mold method is known. I have.

[0003] Other methods for producing chocolate confections using ganache include a method in which ganache once cooled and solidified is rounded by hand by hand, thinly coated with chocolate, and sprinkled with cocoa powder.
There is known a method of manufacturing a ganache cooled and solidified in a plate shape by coating chocolate thinly.

[0004]

However, the above method has various problems. First, ganache is a common chocolate molding method (cooling after pouring the dough into a mold) due to the property that the continuous layer is an O / W emulsion in which the continuous layer is water and the property that the heat shrinkage at low temperatures is small. Solidification,
Molding method) is difficult to mold. Further, since it is too soft at normal temperature, ganache alone causes difficulty in shape retention, and is mainly used as a center for truffle or the like coated with ordinary chocolate. However, since it is coated with ordinary chocolate, it has a drawback that the soft and mouth-melting texture peculiar to the O / W type emulsion of ganache is hindered by the outer coated chocolate.

[0005] Further, other methods of producing chocolate confectionery using ganache are not much different from the method of producing truffles in that they are produced by coating chocolate, and industrial production without leaving handmade areas. Not suitable for In addition, in the conventional production method, the water content of the ganache of the final product is uniquely determined by the blending, and must be equal to the initial water content. In addition, a certain amount of water is indispensable for performing O / W emulsification.
Therefore, the end product necessarily has a high water activity (Aw) and cannot endure long-term storage microbiologically.

[0006] There have been various literatures on the relationship between Aw and storage stability, and the relationship between the growth limit Aw of each microorganism and the number of storage days has been shown. Generally, the upper limit of Aw that can be stored at room temperature without a sterilization operation is considered to be about 0.70. Usually, when it is desired to further reduce Aw, it is known to use a raw material having a high Aw reducing ability. As raw materials for lowering Aw, saccharides, salts and the like are used,
For example, in order to reduce the Aw immediately after emulsification of an emulsified product such as ganache to about 0.70 using a monosaccharide having a high Aw lowering ability or sorbitol, such a saccharide must be incorporated in a large amount, and the palatability is reduced. I have to sacrifice. On the other hand, salts such as salt are not suitable for use in ganache in terms of taste. In addition, when a large amount of Western liquor or alcohol is used for the purpose of enhancing the storage stability, undesirable bitterness or alcohol odor is generated. Further, due to the high water content, it is inevitable that problems occur in heat resistance and shape retention.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for coating the outside of a dough for an O / W type emulsified solid confectionery such as ganache. An object of the present invention is to provide a method for industrially producing an O / W type emulsified solid confectionery without using it. further,
Aw is lower than conventional ganache by the production method,
An O / W type emulsified solid confectionery is to be obtained.

That is, the present invention provides a W / O type oily confectionery,
The dough emulsified into O / W type by mixing water and emulsifier,
The present invention relates to a method for producing an O / W-type emulsified solid confectionery, wherein the confectionery powder is poured into a mold of an edible powder, cooled and solidified in the powder, and at the same time, the water content is reduced. Specifically, 1) a W / O type oily confectionery, water and an emulsifier are added to make a dough emulsified into an O / W type, and 2) a low-moisture edible powder mold molded into an appropriate shape is directly poured. 3) a method for producing an O / W type emulsified solid confection, which comprises a step of cooling and aging in an edible powder and then a step of removing the edible powder from the edible powder.

A feature of the process according to the invention lies, in particular, in the aging step in edible powder moulds, the aim being to cool and solidify the O / W emulsion and to reduce the water content. O poured
When the equilibrium relative humidity of the edible powder is lower than the equilibrium relative humidity of the O / W-type emulsion, moisture moves due to the difference in the equilibrium relative humidity between the / W-type emulsion and the edible powder. In the process, the moisture moves to the edible powder. That is, by incorporating the water content of the high Aw O / W emulsion into the edible powder having a low Aw, the water content of the emulsion can be reduced to an appropriate value without breaking the O / W emulsion. Becomes According to the method of the present invention, O / W can be performed without adding various raw materials having Aw lowering ability and various alcohols as a preservative.
It has become possible to satisfy the requirements of both microbial preservability and palatability of the emulsion.

BEST MODE FOR CARRYING OUT THE INVENTION

Next, the present invention will be described in more detail. First,
Mix W / O type oily confectionery, water and emulsifier,
A type emulsion is prepared. Here, the W / O type oily confectionery is
A confectionery in which sugars, proteins, flavors, and the like are dispersed in the oil phase. Specific examples include chocolate, cheese cream, and sand cream, with chocolate being particularly preferred.
Examples of the water include aqueous solutions for common confectionery raw materials such as sugar solution, fresh cream, Western sake, milk, yogurt, jam, fruit juice and the like.

What is particularly important in this step is that the O / W
Is to obtain a type emulsion. Whether or not the O / W type emulsion can be produced is determined by the ratio of the W / O type oily confectionery to water, the type of the emulsifier, and the conditions for emulsification. We consider W
In the emulsification unstable region where the water content is about 12% to 20%, preferably 13% to 15%, as the ratio of the / O type oily confectionery to the water, the stable O /
It has been found that W-type emulsification can be performed. On the other hand, when the water content is less than 12%, O / W type emulsification is impossible. When the water content is more than 20%, O / W type emulsification can be easily performed. There is a problem in storage stability, and the intended product of the present method cannot be obtained.

As the emulsifier, a commonly used hydrophilic emulsifier is effective, but it is also possible to use a lipophilic emulsifier in combination for the purpose of lowering the viscosity of the O / W emulsion. Examples of the hydrophilic emulsifier include monoglycerin fatty acid ester and sugar ester, and examples of the lipophilic emulsifier include sugar ester and polyglycerin fatty acid ester. Sugar ester is particularly preferable.

As the conditions for emulsification, it is preferable that the fats and oils in the W / O-type oily confectionery are dissolved, but by mixing the solidified W / O-type oily confectionery after warming the water to be added. The fats and oils in the W / O type fat and oil confectionery may be melted. The emulsification can be easily performed by a commonly used homogenizer, high-speed mixer, or the like. The Aw of the O / W type emulsion obtained in this way is 0. 0 immediately after emulsification.
74 to 0.75.

Next, the O / W emulsion obtained by the above operation is poured into a molded edible powder mold. As the edible powder, saccharides, cocoa powder, milk powder, starch, a mixture thereof and the like can be used. For the molding of these edible powders, stamping molding in which a fixed convex is pressed against the edible powder to form a fixed concave is suitable. Further, a container in which an edible powder is thinly spread in a concave container can be used. An O / W emulsion is poured into the edible powder mold using a device such as a depositor or a spreader generally used in the production of chocolate or the like.

Subsequently, the deposited O / W emulsion is aged while being kept in an edible powder mold. The temperature during aging is kept lower than the temperature at which the fats and oils of the O / W emulsion are solidified. As a result, the fats and oils such as chocolate that have been melted are solidified, and the O / W emulsion is solidified. It is necessary to be careful when aging that the edible powder takes in the water of the O / W type emulsion, and at the same time, the adsorption and desorption of water occurs in a direction in which the moisture balances with the humidity of the surrounding atmosphere. That is the point. Therefore, it is desirable to keep the relative humidity in the room where aging is performed lower than Aw of the edible powder. Under these conditions, the Ow of the O / W emulsion is 0.70
Aging is performed until:

After the aging step, the obtained O / W
The emulsified solid confectionery is separated from the edible powder using a sieve or the like. In this operation, it is possible to mechanically remove the edible powder on the emulsion surface, but sugars, cocoa powder,
Edible powders such as milk powder, starch, and mixtures thereof
/ W-type emulsified solid confections often add value to the product by adhering to the surface. Therefore, according to the production method of the present invention, an O / W-type emulsified solid confectionery such as ganache or the like, which is appetizing visually, is similar to edible powder, without passing through the step of attaching edible powder. Manufacturing becomes possible.

[0017]

The present invention will be described in more detail with reference to the following Examples, which do not limit the present invention. Example 1 <Blending ratio> Type of raw material Weight% milk chocolate 70.0 Fresh cream 10.0 Western liquor 2.0 Sugar ester (HLB15) 0.5 Powder sorbitol 10.0 Water 7.5 Total 100.0

Based on the above mixing ratio, a sugar ester having an HLB value of 15 was dissolved in water heated to 60 ° C., and fresh cream, Western liquor, and powdered sorbitol were added and dissolved to obtain an aqueous raw material. The milk chocolate was melted at 40 ° C., mixed with the above-mentioned aqueous material, and then completely emulsified with a high-pressure homogenizer to obtain an O / W-type emulsified ganache dough. Next, the ganache dough was poured into the concave shape of the powdered sugar which was pressed (stamped) by pressing the convex shape against the powdered sugar.
Aging was performed overnight at 50 ° C. and a relative humidity (RH) of 50% to completely solidify, and then the molded ganache was taken out. The Aw of this ganache was 0.68, and it had a good mouth-melting and soft texture. It had sufficient heat resistance to be held by hand even at 30 ° C.

Example 2 <Blending ratio> Kind of raw material Weight% White chocolate 60.0 Cocoa butter 5.0 Fresh cream 10.0 Western liquor 5.0 Strawberry jam 9.5 Sugar alcohol (25% water) 8.0 Milk 2.0 Monoglycerin fatty acid ester 0.5 Total 100.0

Based on the above mixing ratio, fresh cream, Western sake, strawberry jam, sugar alcohol, milk and monoglycerin fatty acid ester were mixed at 45 ° C. to obtain an aqueous raw material. After mixing the melted white chocolate and cocoa butter with the above-mentioned aqueous material, the mixture was emulsified by a high-speed mixer,
A W-shaped emulsified white ganache dough was obtained. The ganache dough was poured into a non-fat dry milk mold in which this was stamped, and aged for 15 hours at 10 ° C. and 60% RH. Thereafter, it was taken out of the mold to obtain a strawberry-like ganache coated with skim milk powder. Aw of this ganache
Was 0.68.

Example 3 <Blending Ratio> Type of Raw Material Weight% * [W / O type oily confectionery dough] 60.0 Fresh cream 15.0 Sugar ester 0.5 Sorbitol 1.5 Gelatin 1.0 Natural yogurt 10.0 Water 2.0 Sugar alcohol 10.0 Total 100.0

* [Blending ratio of W / O type oily confectionery dough] Type of raw material Weight% cheese powder 10.0 Skim milk powder 20.0 Vegetable oil and fat 44.3 Lactose 25.0 Lecithin 0.5 Polyglycerin fatty acid ester 0.2 Total 100.0

The whole amount of cheese powder, skim milk powder and lactose and a part of vegetable fats and oils are added and kneaded so that the fat and oil content becomes 30%, and then the mixture is atomized using a refanna (roll) usually used in chocolate production. Then, the remaining vegetable oil and polyglycerol fatty acid ester were added, and the mixture was liquefied while kneading to obtain a W / O-type oily confectionery dough. Based on the mixing ratio, add water to gelatin and dissolve at 60 ° C.
Sugar ester was added and completely dissolved. Further, a mixture obtained by uniformly mixing fresh cream, natural yogurt, sorbitol, and sugar alcohol was added to obtain an aqueous raw material. The W / O type oily confectionery dough prepared above was melted at 40 ° C., added little by little while stirring, and completely emulsified by an emulsification mixer to obtain an O / W type emulsified dough. This is poured into a starch mold that has been stamped and molded at 20 ° C., 40% R
After aging for 10 hours under the condition of H, it was taken out of the mold to obtain a cheese-flavored confection. Aw of this confectionery is 0.6
It was 8.

Example 4 Cocoa powder was spread over a corrugated tray so as to have a thickness of 2 mm while being sieved, and the ganache dough of the O / W type emulsified obtained by the method of Example 1 was gently poured. . 1
Aging was performed for 12 hours under the conditions of 5 ° C. and 40% RH, and was taken out of the tray to obtain a molded ganache having an Aw of 0.65.

[0025]

According to the method of the present invention, a ganache or the like having an appropriate shape, being soft, having good melting properties in the mouth, and having excellent heat resistance, shape retention and storage stability, without destroying the O / W type emulsification. O
/ W type emulsified solid confectionery can be produced industrially and in large quantities.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-5-27783 (JP, A) JP-B-45-27783 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00 WPI (DIALOG) JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A dough emulsified in an O / W type by mixing a W / O type oily confectionery, moisture and an emulsifier, is poured into an edible powder mold, cooled and solidified in the powder, and at the same time, the water content is reduced. A method for producing an O / W-type emulsified solid confection, characterized in that water is reduced by transferring the edible powder to the edible powder, and then the edible powder is taken out of the edible powder. 2. The O / W emulsified solid confectionery according to claim 1, wherein the edible powder is at least one selected from the group consisting of sugars, cocoa powder, milk powder, and starch. Production method. 3. A process according to claim 1 or claim 2 method for producing O / W type emulsified solid confection, wherein the W / O type oleaginous confectionery is chocolate.