JP3775788B2 - 2-layer chocolate covered confectionery - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a composite confectionery comprising a layer made of an oleaginous material (for example, chocolate) having a low melting point and a good melting property and a layer of a high-melting point oleaginous material coated on the outside thereof, and a method for producing the same. In a more specific case, the present invention can be distributed at room temperature, in which a layer made of an oleaginous material having a low melting point and a good melting point is coated on a stick-shaped baked confectionery and a layer made of a high melting point oleaginous material is thinly coated on the outside. The present invention relates to a composite confectionery and a method for producing the same.
[0002]
[Prior art]
Conventionally, chocolate confectionery, like chocolate bar, solidified chocolate in one layer, truffle, ganache covered with soft cream and butter etc. mixed with normal chocolate, Cookies, baked confectionery such as pretzel, etc., covered with chocolate.
[0003]
Chocolate confectionery consisting of two layers of chocolate such as truffles is usually produced by a book mold method or an injection method. In the book mold method, after making a chocolate shell with a thickness inside the hemispherical concave mold, ganache is poured into the inside of the solidified chocolate to the edge of the hemispherical edge, and when it is solidified to some extent, This is a method of attaching the hemisphere to a flat surface. The injection method is a method in which a chocolate shell having a chocolate injection hole is first created, ganache is injected into the shell, and then the injection hole is sealed with chocolate having the same composition as the chocolate used for the shell.
[0004]
Thus, like the method for producing truffles, it is possible to protect the low melting point chocolate and distribute it at room temperature by covering the entire melting point chocolate higher than the melting point of the inner chocolate. However, in the conventional manufacturing method, the shape is limited to a shape such as a round shape, a cubic shape, and a rectangular parallelepiped shape that can be found in a chocolate shop, and it has been difficult and impossible to coat a part of baked confectionery.
[0005]
In order to coat a part of the bar-shaped baked confectionery with chocolate, the following three methods can be roughly classified:
1. A method of covering the baked confectionery with chocolate by sandwiching one end of the baked confectionery with a clip and inserting the other end into the chocolate stored in the container and applying the baked confectionery;
2. A coating method (hereinafter referred to as a topping method) in which chocolate is dropped onto a baked confectionery by dropping the chocolate into a curtain and passing the baked confection on the conveyor below;
3. A molding method using a mold (hereinafter referred to as a molding method).
[0006]
When mass production is intended, in the soaking method, after the chocolate is coated, the chocolate is dropped by vibration to the desired basis weight and solidified with a cooler. This method can be used to mass-produce composite confectionery that has a portion of the baked confectionery that is not coated with chocolate, that is, a handle, when the chocolate is coated on a bar-shaped baked confectionery. This is the preferred method.
[0007]
In the top method, in order to efficiently mass-produce, the viscosity of the chocolate has to be reduced, and it has been difficult to coat the baked confectionery thickly.
[0008]
In the molding method, chocolate can be filled into the mold, the baked confectionery is inserted into the mold, the chocolate is solidified by cooling, and the product is extracted from the mold after the chocolate is solidified. However, with the mold method, in the case of elongated baked confectionery, if the baked confectionery is warped, the baked confectionery hits the mold when inserting the baked confectionery into the mold, causing the baked confectionery to be broken or causing damage to the mold. Production efficiency is poor.
[0009]
Therefore, the dotting method is suitable for producing a product in which chocolate is almost uniformly attached to a long and thin bar-shaped baked confectionery. It is considered that a chocolate composite confectionery in which two layers of chocolate are coated on the baked confectionery can be produced by coating the baked confectionery twice with chocolate.
[0010]
When the chocolate is coated twice, for example, the above 1. ~ 3. It is conceivable to perform any one of the methods twice.
[0011]
When repeating the dobbling method twice, for example, two different types of chocolate are placed in separate containers, and the first type of chocolate is first inserted into the first container in which the first type of chocolate is stored. After the baked confectionery is coated and cooled and solidified sufficiently, the baked confectionery coated with the first type of chocolate is inserted into a second container in which the second type of chocolate is stored, and the first type of chocolate is added. A baked confectionery coated with two types of chocolate is obtained by coating the outside with a second type of chocolate and cooling to solidify. In this method, if the chocolate first coated (hereinafter referred to as the first chocolate) is not sufficiently solidified, the first chocolate is melted in the second container when the second chocolate is coated. Therefore, the chocolate covered in the second container (hereinafter referred to as the second chocolate) is altered. This is particularly true when the melting point of the first chocolate is lower than the melting point of the second chocolate, and must be soaked in the second chocolate at a temperature higher than the melting point of the first chocolate. This is more noticeable because the chocolate melts violently.
[0012]
When the top method is repeated twice, as described above, in order to efficiently mass-produce, the chocolate must be reduced in viscosity, and even if it is repeated twice, the baked confectionery can be coated with a thick chocolate. It was difficult.
[0013]
When the mold method is repeated twice, in the case of elongated baked confectionery, if the baked confectionery is warped, the baked confectionery will hit the mold when the baked confectionery is inserted into the mold, causing the baked confectionery to break or damage the mold The probability of becoming doubled, and production efficiency becomes worse.
[0014]
For these reasons, it was practically impossible to produce a composite confectionery in which a bar-shaped baked confectionery was coated with two layers of chocolate.
[0015]
In order to solve the above problem, it is conceivable to make the first chocolate and the second chocolate have the same composition so that even if the first chocolate is mixed, the second chocolate does not deteriorate. . However, in this case, it becomes difficult to enjoy the difference in texture between the first chocolate and the second chocolate. Alternatively, it has been proposed to prevent the first chocolate from melting when the second chocolate is coated by using chocolate having a melting point higher than that of the second chocolate as the first chocolate. However, since the second chocolate needs a melting point that does not melt at room temperature, it is clear that the melting of the mouth becomes worse when the melting point of the first chocolate is higher than that.
[0016]
In this way, the outer chocolate is heat-resistant at room temperature, the inner chocolate is a complex confectionery that melts well in the mouth, and it is extremely difficult to industrially produce a complex confectionery with a different texture between the inner and outer chocolates. Met.
[0017]
[Problems to be solved by the invention]
The present invention is intended to solve the above-described problems, and provides a composite confectionery including a layer made of a low melting point oily material on the inner layer and a layer made of a high melting point oily material on the outer side. Furthermore, it aims at enabling production of such composite confectionery. In particular, the present invention is such that the first chocolate is a low melting point coating chocolate used in ice cream of frozen dessert, the second chocolate is a normal chocolate, the biting is a normal chocolate texture The inside is intended to provide a bar-shaped chocolate confectionery with a combination of textures that has never been seen before, with a soft texture that melts in the mouth.
[0018]
The present invention also has the drawback that when the first chocolate is melted into the second chocolate during the coating of the second chocolate, the heat resistance and specific texture of the second chocolate are lost. Aim for improvement. That is, it aims at providing the manufacturing method with which a 1st chocolate and a 2nd chocolate do not mix during manufacture of the composite confectionery of the said invention.
[0019]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have made the first chocolate a low melting point oily material that can be used in frozen desserts, and the second chocolate has a high melting point oily material. In order to obtain a novel chocolate composite confectionery containing a two-layered fat-and-oil material characterized by a texture, the present invention was developed as a result of examining a method for solidifying a low-melting-point oil-and-fat composition to be coated for the first time. It came to be completed.
[0020]
In general, in the case of a chocolate-coated confectionery in which only one layer made of chocolate that melts well in the baked confectionery is coated, the chocolate on the surface of the chocolate-coated confectionery is easy to melt, so the chocolates on the surfaces of adjacent products are likely to stick together. Similarly, in the case of chocolate confectionery consisting of chocolate that melts well, the chocolate on the surface is very easy to melt, so the chocolate on the surface melts due to a slight increase in temperature, and the chocolate on the surface of the products that come together Therefore, it is required to carefully control the heat when storing the product and eating.
[0021]
Therefore, the present inventors coated a layer made of chocolate (hereinafter referred to as the first oily material) having a good melting point on the baked confectionery, and then a chocolate having a melting point higher than that of the chocolate (hereinafter referred to as the second oily material). ) Was further coated thereon to obtain a product with improved shelf life.
[0022]
Here, since the first oleaginous material is exposed to the temperature of the second oleaginous composition in the molten state during the coating of the second oleaginous material, the second oleaginous composition is being coated. It is necessary to lower the temperature of the first oily composition so that the temperature does not rise to the melting point. Therefore, the cooling holding time must be set so that the first oily composition reaches its cooling temperature. However, when the thickness of the layer made of the first oily material coated on the baked confectionery is thick (for example, 3 mm to 10 mm), the conventional cooling method is for cooling and solidifying the first oily composition. The cooling holding time becomes long, which is disadvantageous for an industrial production process. That is, for production, it is advantageous that the cooling holding time is short. Therefore, the present inventors paid attention to a cooling method using an ultra-low temperature cooling medium.
[0023]
In the present specification, the “ultra-low temperature cooling medium” refers to a cooling medium of −50 ° C. or lower, preferably −70 ° C. or lower, more preferably −100 ° C. or lower, and further preferably −150 ° C. or lower. is there. Specifically, dry ice, a dry ice / methanol mixture, liquid nitrogen, liquid helium, or the like can be used. Liquid nitrogen is preferred.
[0024]
Even in the case of a composite confectionery in which the first oily material is coated on a bar-shaped baked confectionery to a thickness of 10 mm, the oily material can be solidified within a few seconds if the composite confectionery is immersed in an ultra-low temperature cooling medium. However, since the fats and oils are crystallized too quickly and the fat and oily material shrinks, the solidified first fat and oily material is liable to easily crack, and as a result, the commercial value of the resulting composite confectionery is lost. In many cases. On the other hand, when the surface of the first oleaginous composition is solidified to such an extent that cracking does not occur in the first oleaginous composition by shortening the time for immersing the composite confectionery in liquid nitrogen, the center of the coated first oleaginous composition Since the portion is not sufficiently solidified, when the second oil-based composition is coated in a subsequent step and vibration is applied to adjust the weight thereof, the first oil-based composition and the second oil-based composition There arises a problem that objects easily fall together.
[0025]
Thus, the present inventors have solved this problem by cooling the first oleaginous composition coated on the baked confectionery in two stages. That is, the first oily composition is allowed to retain its shape by allowing it to stand within 20 minutes below the melting point, and then placed in an ultra-low temperature cooling medium (for example, liquid nitrogen) for a short time (for example, 0.1 seconds to It was possible to solidify without problems in the production process by soaking for 3 seconds.
[0026]
The composite confectionery of the present invention is a composite confectionery in which at least two layers made of an oleaginous material are coated on the surface of the baked confectionery, and a layer made of the first oleaginous material among the layers made of the oleaginous material Is covered with a layer made of the second oily material, and the melting point of the oily material of the first layer is lower than the melting point of the oily material of the second layer.
[0027]
In one embodiment, the baked confectionery may have a bar shape.
[0028]
In one embodiment, the first oily material may include a tempering oil and the second oily material may include a tempering oil.
[0029]
In one embodiment, the first oily material may include a no-tempering type oil and the second oily material may include a no-tempering type oil.
[0030]
In one embodiment, the first oily material may include a no-tempering oil and the second oily material may include a tempering oil.
[0031]
In one embodiment, the first oily material may include a tempering oil and the second oily material may include a no tempering oil.
[0032]
In one embodiment, the melting point of the first oleaginous material may be 10 to 28 ° C.
[0033]
In one embodiment, the melting point of the second oleaginous material may be 27-35 ° C.
[0034]
In one embodiment, the thickness of the layer made of the first oily material may be 1 to 10 mm, and the thickness of the layer made of the second oily material may be 0.1 mm to 5 mm.
[0035]
The production method of the present invention is a method for producing a composite confectionery in which at least two layers made of an oleaginous material are coated on the surface of the baked confectionery, wherein the layer made of the first oleaginous material is formed on the surface of the baked confectionery. A step of coating; a step of coating a layer made of the second oleaginous material on a layer made of the first oleaginous material, wherein the melting point of the oleaginous material of the first layer is the second Lower than the melting point of the oleaginous material of the layer.
[0036]
The production method of the present invention is a method for producing a composite confectionery in which at least two layers made of an oleaginous material are coated on the surface of the baked confectionery, the step of melting the first oleaginous composition; A step of coating the surface of the first oily composition on the surface; a step of gradually cooling the first oily composition to form a partially solidified layer of the first oily composition A step of quenching the partially solidified layer of the first oily composition with an ultra-low temperature cooling medium for 0.1 seconds to 3 seconds to form a fully solidified layer of the first oily material; Coating the layer comprising the melted second oily composition at 27 ° C. to 40 ° C. with the fully solidified layer comprising the first oily material; the layer comprising the second oily composition The step of solidifying by slow cooling.
[0037]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below.
[0038]
<Ingredients for composite confectionery>
In the composite confectionery of the present invention, at least two layers of an oleaginous material are coated on the surface of the baked confectionery. The composite confectionery of the present invention may contain other layers or ingredients as required.
[0039]
As used herein, “oil-and-fat composition” includes, but is not limited to, products conforming to the standards of chocolate dough and quasi-chocolate dough according to the “Fair Competition Rules for the Labeling of Chocolates”. Fatty food.
[0040]
"Chocolate dough" is made from cocoa mass, cocoa butter, cocoa cake or cocoa powder prepared from cacao beans, and if necessary, added sugars, dairy products, other edible oils and fats, fragrances, etc. The cocoa content is 35% or more of the total weight (cocoa butter is 18% or more of the total weight), and the moisture is 3% or less of the total weight. However, the cocoa content does not fall below 21 percent of the total weight (cocoa butter is more than 18 percent of the total weight), and the sum of the cocoa content and the milk solids does not fall below 35 percent of the total weight (milk fat is Milk solids can be used in place of the cocoa content at more than 3 percent of the total weight).
[0041]
"Quasi-chocolate dough" is made from cacao mass, cocoa butter, cocoa cake or cocoa powder prepared from cacao beans, and added through sugar, dairy products, other edible oils and fats, fragrance, etc. The cocoa content is 15% or more of the total weight (cocoa butter is 3% or more of the total weight), the fat content is 18% or more of the total weight, and the moisture is 3% or less of the total weight. Or cocoa content is 7% or more of the total weight (cocoa butter is 3% or more of the total weight), fat is 18% or more of the total weight, and milk solids is 12.5% or more of the total weight (milk fat Is 2% or more of the total weight) and water is 3% or less of the total weight. However, the quasi-chocolate dough excludes those corresponding to the chocolate dough.
[0042]
The oleaginous composition includes foods having the same physical properties as chocolate, containing little or no cocoa. The “oleaginous composition” is usually solid at room temperature, and melts into a liquid when heated.
[0043]
The water content in the oily composition is preferably 15% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less, further preferably 3% by weight or less, Preferably it is 1 weight% or less. There is no particular lower limit to the amount of water, but it is generally 0.0001% or more.
[0044]
In the present specification, the “oleaginous material” refers to a solid material constituting a layer, prepared from an oily composition.
[0045]
Examples of the oleaginous composition used in the present invention include milk chocolate, black chocolate, white chocolate and the like.
[0046]
(1) Fats and oils
"Oil" contained in the oily composition used in the present invention may be any edible oil. The fats and oils are preferably fats and oils having a melting point of 10 to 45 ° C, more preferably fats and oils having a melting point of 15 to 40 ° C, and more preferably fats and oils having a melting point of 10 to 35 ° C.
[0047]
The fats and oils contained in the first oily composition of the present invention are preferably fats and oils having a melting point of 10 ° C to 35 ° C, more preferably fats and oils having a melting point of 10 ° C to 30 ° C, and most preferably. It is an oil having a melting point of 10 ° C to 28 ° C.
[0048]
The fats and oils contained in the second oily composition of the present invention are preferably fats and oils having a melting point of 15 ° C to 45 ° C, more preferably fats and oils having a melting point of 25 ° C to 40 ° C, and most preferably. It is an oil having a melting point of 27 ° C to 35 ° C.
[0049]
Of course, as can be understood by those skilled in the art, the melting point of the whole oily composition is lowered by mixing a fat having a relatively high melting point (for example, 445 ° C.) with a fat having a low melting point (for example, 5 ° C.). Is possible.
[0050]
As fats and oils contained in the first and second oily compositions used in the present invention, any fats and oils known in the art can be used in addition to cocoa butter. As known to those skilled in the art, cocoa butter is contained in cacao mass as an oil and fat content of about 55%, so that cacao mass is included in the oily composition used in the present invention to provide at least a portion of cocoa butter. May be.
[0051]
The fats and oils contained in the fat and oil composition used in the present invention may be natural fats and oils, semi-synthetic fats and oils, or synthetic fats and oils. The fats and oils contained in the fat and oil composition used in the present invention may consist only of natural fats and oils, may consist only of semi-synthetic fats or oils, or may consist only of synthetic fats and oils. Alternatively, the fats and oils contained in the fat and oil composition used in the present invention may be a mixture of natural fats and fats, semi-synthetic fats, natural fats and synthetic fats, semi-synthetic fats and synthetic fats, or natural fats. And a mixture of semi-synthetic fat and oil and synthetic fat. It is preferable that it is a mixture of natural fats and oils and synthetic fats.
[0052]
The fats and oils contained in the fat and oil composition used in the present invention may be pure fats or oils as a substance, or may be a mixture of plural kinds of fats and oils. For example, cocoa butter used as a raw material for ordinary chocolate is a mixture of a plurality of types of fats and oils. Generally, natural fats and oils are a mixture of multiple types of fats and oils. When impurities (for example, different types of fats and oils) are mixed with pure fats and oils, the melting point tends to be lower than that of pure fats and oils.
[0053]
Examples of natural fats and oils include cocoa butter.
[0054]
Natural fats and oils such as cocoa butter are used to select cocoa beans, roast them, separate seed coat and endosperm (nibs), grind the nibs with a grinder to obtain cocoa mass, and degrease this cocoa mass. Can be obtained. Since cocoa butter is a material obtained from nature, it is useful for giving a high-class feeling. Other methods for producing natural fats and oils are also known to those skilled in the art.
[0055]
Semi-synthetic fats and oils can be synthesized, for example, by hydrogenating raw material fats and oils. Compared to the generally unstable price and supply of cocoa butter, which is a natural fat, semi-synthetic fats and oils have the advantage that they are often cheap and stable in supply. Methods for synthesizing semi-synthetic fats and oils are known to those skilled in the art.
[0056]
Synthetic methods for synthetic fats and oils are known to those skilled in the art. The composition of natural fats and oils and semi-synthetic fats and oils is relatively easy to change, whereas synthetic fats and oils have the advantage that a uniform composition can be obtained.
[0057]
The fats and oils contained in the fat and oil composition used in the present invention may be tempering type fats and oils or no tempering type fats and oils. The tempering type fats and oils are composed of 2-unsaturated and 1,3-disaturated triglycerides as in cocoa butter, and the constituent saturated fatty acids are fats and oils mainly composed of palmitic acid and stearic acid. The non-tempering type fats and oils are fats and oils mainly containing a triacid having a trans acid type fatty acid or lauric acid as a constituent fatty acid. “Mainly contained” means that the weight of the triglyceride accounts for preferably 50% or more, more preferably 60% or more, and still more preferably 70% or more in the total triglyceride weight contained in the oil or fat. The fats and oils contained in the first and second oily compositions used in the present invention may be a mixture of tempering type fats and no tempering type fats and oils.
[0058]
For example, cocoa butter, which is a typical tempering type fat, has crystal types from type I to type VI due to differences in melting points, and the melting point increases and stabilizes from type I to type VI. The type is type VI (Journal of American Oil Chemist's Society, 43, 491-496, 1966). However, since type VI is a coarse crystal, it is not easy to speak and causes fat bloom. In order to prevent the occurrence of fat bloom, it is effective to make many V-type fine crystals and prevent the transition to the VI type. Tempering is an operation that is usually performed in the field to produce many V-shaped fine crystals. If tempering is not performed, after cooling and solidification, unstable crystals (for example, type IV) in cocoa butter are transferred to more stable crystals and the crystals become coarse, resulting in the occurrence of fat bloom. In the production of an oleaginous composition using a tempering type fat and oil in order to suppress such fat bloom formation, an amount of the V type species capable of transferring unstable crystals to stable V type crystals by the tempering step. Crystals are formed, and after cooling and solidification, as many final stable crystals as possible exist (New Food Industry, 31, 53-74, 1989).
[0059]
The amount of fat contained in the oily composition used in the present invention is typically 30% to 60% by weight, preferably 30% to 50% by weight, based on the weight of the whole oily composition. %, More preferably 36% by weight to 45% by weight.
[0060]
(2) Other raw materials
The oily composition used in the present invention may further contain other components as necessary as long as the effects of the present invention are not substantially impaired. Examples of other components include cocoa powder, sugars, dairy products, fat bloom inhibitors, emulsifiers, fragrances, and pigments. For example, various materials such as those used in conventional chocolate can be added.
[0061]
Cocoa powder is a component other than cocoa butter in cocoa mass, and is obtained by defatting cocoa mass. Cocoa butter is commercially available.
[0062]
Examples of the saccharide include sugar, lactose, and maltose. In order to supplement sweetness, other sweeteners may be used in combination.
[0063]
Examples of dairy products include whole milk powder, skim milk powder, cream powder, cheese powder, condensed milk powder, cream cheese, whey powder, and the like.
[0064]
Examples of the fat bloom inhibitor include an SOS seed agent and a BOB seed agent. The fat bloom inhibitor is effective for improving the storage stability of the composite confectionery of the present invention. As for the BOB seed agent, as described in JP-A-7-264983 (Japanese Patent Application No. 6-64192), liquid fat oozes from the baked confectionery into the oily material during storage of the composite confectionery. This is particularly preferable. The amount of the fat bloom inhibitor that can be contained in the oily composition used in the present invention is typically 0.01% by weight to 5.0% by weight, based on the weight of the whole oily composition. Preferably, it is 0.1% by weight to 1.0% by weight. If the amount of the fat bloom inhibitor is too large, the speed of thickening the chocolate increases, and the workability may deteriorate. If the amount of the fat bloom inhibitor is too small, the effect of suppressing the exudation of liquid fat may be weakened.
[0065]
Examples of emulsifiers include phospholipids such as soybean lecithin, egg yolk lecithin; glycerin fatty acid esters (eg, diglycerin monopalmitate), sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and propylene fatty acid esters. Examples include fatty acid esters. The amount of the emulsifier that can be contained in the oily composition used in the present invention is typically 0.01% by weight to 5.0% by weight, preferably 0, based on the weight of the whole oily composition. .1% by weight to 1.0% by weight. If the amount of the emulsifier is too large, the flavor peculiar to the emulsifier may become strong and the flavor of the product may be impaired. In particular, in the second oleaginous composition, the POS135 (which has a solidification delaying effect is prevented so that the second oleaginous material layer coated on the surface of the first oleaginous material layer does not become too thick. It is desirable to add an emulsifier such as Mitsubishi Chemical Corporation.
[0066]
<Preparation of oily composition>
The oleaginous composition used in the present invention can be produced by a conventional method for producing general chocolate. For example, it can be manufactured as follows. First, a part or all of the oil and fat and other components of the oil and fat composition are charged into a mixer and mixed. When a uniform chocolate paste is obtained by mixing, the chocolate paste is put into a refiner to pulverize particles in the chocolate paste. When pulverized, the pulverized chocolate paste is kneaded with a conche (scouring machine). When a part of fats and oils is left without being mixed with other components, the remaining fats and oils are added to the chocolate paste in the middle of the conche. The kneaded chocolate paste is then tempered to obtain the desired oily composition.
[0067]
As used herein, “melting point” refers to a value measured by an ordinary method for measuring the melting point of chocolate. Specifically, for example, it refers to a temperature measured by the ring and ball method described in the standard oil and fat analysis test method (established by Japan Oil Chemical Association). This “melting point” is an index of the ease of melting of the entire oily composition, and does not mean the melting point in the physical sense of each individual fat in the oily composition. The melting point can be easily measured by one skilled in the art. In the present specification, the term “melting point” may refer to the melting point of the oleaginous composition before the layer is formed or the melting point of the material after the layer is formed. The melting point of the oleaginous composition is affected by the inherent melting point of each component in the oleaginous composition, the method of solidifying the oleaginous composition, the presence of bubbles in the oleaginous composition, and the like. For example, as described in JP-A No. 55-114261, when a tempering type fat is solidified rapidly without tempering, the melting point becomes lower than when tempering solidifies. Moreover, generally, the more bubbles contained in the oily composition, the lower the melting point. When an oleaginous composition is coated on a baked confectionery, the coated oleaginous composition may have a lower melting point due to the transfer of the fat from the baked confectionery. In addition, when two layers made of an oily composition are coated on a baked confectionery, the melting point may change due to the transfer of the oil between the two layers made of an oily composition.
[0068]
Needless to say, the melting point may be adjusted by blending the composition. For example, edible fats and oils having a relatively high melting point can be added to design a high melting point. Conversely, an edible fat with a relatively low melting point can be added to design a low melting point.
[0069]
The oily composition used in the present invention may contain bubbles by aeration after mixing each component. The overrun is preferably set to 20% to 100%, more preferably 30% to 60%, and still more preferably 35% to 50%.
[0070]
In the present invention, at least two oleaginous materials are used, and these may be composed of oleaginous materials having the same components except for different melting points. Alternatively, these oleaginous materials may be different oleaginous materials.
[0071]
In the state after being used for the composite confectionery of the present invention, the melting point of the oily material of the first layer is lower than the melting point of the oily material of the second layer.
[0072]
The greater the difference in melting points, the clearer the features of the present invention. In order to make a difference between the texture of the first oily material and the texture of the second oily material, the oiliness of the first layer in the state after being used in the composite confectionery of the present invention. The difference between the melting point of the material and the melting point of the oily material of the second layer is preferably 2 ° C. or higher. The difference in melting point between the oily material of the first layer and the oily material of the second layer after being used in the composite confectionery of the present invention is preferably 2 ° C to 25 ° C, more preferably 7 to 20 ° C.
[0073]
For example, when an oleaginous material used in frozen confectionery is used as the first oleaginous material and normal chocolate is used as the second oleaginous material, the texture of the first oleaginous material and the second oleaginous material The difference between the texture of the material and the texture is clear and preferable. Chocolate used in frozen confectionery mixes an appropriate amount of low melting point fats and oils consisting of triglycerides having two or more unsaturated fatty acid residues having 16 to 22 carbon atoms with ordinary chocolate, and the melting point of the resulting fat and oily material is reduced. Alternatively, it may be prepared by lowering. Alternatively, when the fat mainly contained in the first fat-and-oil material is a tempering-type fat or oil, there is a slight difference in the crystal form for the purpose of lowering the melting point. An appropriate amount of non-tempering type fats and oils may be added. On the contrary, when fats and oils mainly contained in the first fat-and-oil material are no tempering type fats and oils, an appropriate amount of tempering type fats and oils may be added.
[0074]
The combination of the fats and oils contained in the first oily composition and the fats and oils contained in the second oily composition may be any of the following (1) to (4): (1) First The oleaginous composition comprises a tempering type oil and fat, the second oleaginous composition contains a tempering type oil and fat; (2) the first oleaginous composition contains a no tempering type oil and fat, and the second oily composition (3) The first oily composition contains a tempering oil and the second oily composition contains a notempering oil; and (4) the first oily composition. A thing contains a non-tempering type fat and oil, and a 2nd fat-and-oil composition contains a tempering type fat and oil. Of course, each oleaginous composition may contain both tempering type fats and non-tempering type fats and oils. In such a case, the ratio of the tempering type fat and the no tempering type fat can be arbitrarily set by those skilled in the art as needed.
[0075]
The first fat-and-oil material typically has a melting point of 10 ° C. to 28 ° C., preferably 10 ° C. to 25 ° C., and more preferably 12 ° C. to 20 ° C. in the state of the composite confectionery of the present invention. To be adjusted. Those skilled in the art can appropriately select such an adjustment method.
[0076]
The second oleaginous material is adjusted so that the melting point thereof is typically 27 ° C. to 35 ° C., preferably 30 ° C. to 32 ° C., in a state where it is a composite confectionery of the present invention. Those skilled in the art can appropriately select such an adjustment method.
[0077]
<Baked sweets>
The baked confectionery used in the composite confectionery of the present invention, as represented by biscuits, uses raw materials such as cereal flour and starch as the main raw material, and supplementary materials such as sugars, fats and oils, taste raw materials, and water as necessary. In addition, it refers to food that has been mixed and prepared to be dough and then molded and baked. The blending and manufacturing method of the baked confectionery dough is not limited to the so-called biscuit rules. There is no particular restriction on the flavor. Examples of baked goods include biscuits, crackers and pies. Examples of biscuits include pretzels, hard biscuits, soft biscuits and cookies. The composite confectionery produced according to the present invention may be any of the above and other known baked confectionery. Pretzel is preferable.
[0078]
Examples of cereal flours include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, crumb flour, acne flour, wheat flour, and millet flour.
[0079]
Examples of starches include potato starch, tapioca starch, sweet potato starch, and ground starch such as crumb starch; Examples thereof include crosslinked starch, esterified starch, etherified starch, soluble starch, and bleached starch).
[0080]
Examples of sugars include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch degradation products such as chickenpox and dextrin; and dietary fibers such as polydextrose.
[0081]
Examples of fats and oils include various kinds of plants such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, salad oil, and powdered oil and fat. And oils and animals.
[0082]
Examples of taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other nuts; beans such as azuki beans, peas, soybeans; seafood such as shrimps, crabs, salmon, scallops, taraco; sausages, Livestock products such as ham, bacon and minced meat; eggs such as raw eggs, egg whites and egg yolks; milks such as milk, fresh cream, milk, whole milk powder, skim milk powder, cheese and yogurt; carrots, tomatoes, onions Vegetables such as strawberries, oranges, raisins, apples, kiwis, pineapples, plums, bananas; mushrooms such as shiitake mushrooms, mushrooms; algae such as green seaweed, kelp, wakame; coffee, tea, cocoa, beer, Preferred beverages such as wine; and seasoning spices such as salt, consomme, soy sauce, sauce, curry powder, pepper and cinnamon.
[0083]
The baked confectionery is manufactured according to a method known in the art. For example, first, raw materials for baked confectionery are mixed to obtain a mixed dough. Mixing of the dough can be carried out using a mixer used in a normal bread and confectionery manufacturing process, regardless of the shape such as vertical or horizontal. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. There is no restriction | limiting in particular in the mixing order of a raw material, What is called all-in-mix which puts all together and mixes may be sufficient. You may add a specific raw material during mixing of another raw material. When the oils and fats are solid at room temperature such as solid shortening, it may be necessary to mix them after heating and melting. In that case, if it is added after being hydrated to the raw material powder, it may be difficult to mix with fats and oils due to the difference in dough viscosity. Therefore, it is desirable to lightly mix the fats and oils before addition or all-in-mix. Moreover, when putting comparatively big solids which are easy to break down, such as a fruit, it is good to add, after preparing dough almost. Mixing may be performed in a short time of about 1 to 10 minutes, and temperature control, steaming, laying time, etc. are not particularly required. Usually, the longer the mixing time, the crisp texture after baking tends to become softer, so that the target texture can be adjusted by adjusting the mixing time. If not particularly necessary, the raw materials may be mixed in the shortest mixing time that makes the materials uniform.
[0084]
The mixed dough thus obtained is molded into a target shape. For example, in order to obtain a target shape and size such as a rod shape, a circular shape, a conical shape, and a spherical shape, a molding machine that is usually used in the manufacture of bread and confectionery such as a depositor, an extruder, and a pump can be widely used.
[0085]
Any shape can be selected as the shape of the baked confectionery. Preferably, it is rod-shaped. More preferably, the outer periphery of the cross section has a circular shape, that is, a cylindrical shape. Moreover, the shape where the outer periphery of a cross section becomes a regular polygon may be sufficient. In one embodiment, the outer periphery of the cross section may have a square shape. For example, the shape may be a square, a rectangle, a rhombus, or a trapezoid. The rod-shaped baked confectionery may be a hollow cylinder.
[0086]
The length of the bar-shaped baked confectionery may be any length. Preferably, it is 3 cm to 30 cm, and more preferably 5 cm to 20 cm. If it is too long, it tends to be inconvenient for storage. If it is too short, it tends to be difficult to eat if you hold it by hand.
[0087]
In the present specification, when it is described as “polygon” or “corner”, it goes without saying that the corner portion has a so-called “rounded tip at an industrially practical level”. It also includes “R” corners.
[0088]
Furthermore, the baked confectionery of the present invention can be provided with irregularities on the outer periphery of the cross section, if necessary.
[0089]
The mixed dough is preferably molded into a rod shape. In the case of molding into a rod shape, it is preferable that the outer diameter of the baked confectionery after baking is preferably 1 mm to 15 mm, more preferably 1 mm to 10 mm, still more preferably 3 mm to 8 mm, particularly preferably 4 mm to 6 mm. . The dough is molded so that the weight after firing is preferably 0.5 to 5 g, more preferably 0.5 g to 3 g, and still more preferably 0.5 g to 2 g per 10 cm length.
[0090]
In the present specification, “outer diameter” refers to the maximum diameter of the cross section of the bar-shaped baked confectionery. For example, when the cross-sectional shape of the baked confectionery is a column, it is the diameter of the circle of the cross-section. When the cross-sectional shape of the baked confectionery is an ellipse, it is the major axis of the ellipse.
[0091]
After forming into a sheet shape using a roll sheeter or the like, cutting or punching with a mold is also possible if the dough is hardened, for example, less water is added during mixing.
[0092]
The molded dough thus obtained is fired by any firing conditions and any method known in the art. For firing, for example, a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used. The molded fabric can be fired using a steel belt, a heavy mesh, a light mesh or the like as required. Although baking time changes with the magnitude | sizes of shaping | molding material | dough, it is 3 to 30 minutes in the range of 150-300 degreeC normally.
[0093]
<Manufacture of composite confectionery in which at least two layers of an oleaginous material are coated on the surface of baked confectionery>
The composite confectionery of the present invention is a step of coating the surface of the baked confectionery with a layer made of the first oily material; a step of coating the layer made of the second oily material on the layer made of the first oily material It is manufactured by the method of including.
[0094]
Any method known to those skilled in the art can be used as a method for coating the surface of the baked confectionery with the layer made of the first oily material. As an example of such a method, there is a soaking method in which a baked confectionery is immersed in a liquid first oily composition stored in a bath. Furthermore, it can coat | cover similarly to the dripping method by the spray method which sprays chocolate with a spray. However, the spray method cannot be smoothly coated due to the physical properties of chocolate, and is coated unevenly. Therefore, whether to coat by the spray method or by the bumping method is selected depending on the target product shape.
[0095]
The temperature of the liquid first oleaginous composition stored in the bath when immersing the baked confectionery can be any temperature. It is desirable that the temperature be set to the lowest temperature that does not produce fat and oil crystals. If the temperature of the liquid first oleaginous composition stored in the bath is too high, it may cause alteration of the oleaginous composition, and it may take cost and time to cool after coating the baked confectionery, If the temperature of the liquid first oleaginous composition stored in the bath is too low, the oleaginous composition may solidify or the thickness of the coated layer may become extremely uneven.
[0096]
As used herein, “coating” refers to at least a portion of a surface to be coated (eg, the surface of a baked confectionery) (usually about 50% or more but less than that, for example, about 10%). ) Is encased in an oleaginous material.
[0097]
The amount of the first oleaginous material coated on the baked confectionery can be arbitrarily set by those skilled in the art. The amount of the first oleaginous material coated on the baked confectionery is such that the thickness of the first oleaginous material layer coated on the surface of the baked confectionery is typically 1 mm to 10 mm, preferably 3 mm to 8 mm. It is an amount like this. Such an amount can be arbitrarily set by those skilled in the art. If the thickness of the first oily material layer is too thick, the texture of the resulting composite confectionery may become greasy and the quality of the composite confectionery may be inferior. The thickness of the coated layer of the first oleaginous material may be uniform for any part of the confectionery of the present invention or may vary from part to part. In particular, when the shape of the baked confectionery is a shape rich in unevenness, the thickness of the layer of the first coated oily material is often different for each portion.
[0098]
In order to coat the surface of the first oleaginous material thickly on the surface of the baked confectionery, the viscosity of the oleaginous composition may be increased, and the yield value can be obtained by including air by aeration of the oleaginous composition. May be raised. A technique for aeration is not particularly limited, and a technique known in the art can be used. Examples of the aeration means include a vertical mixer manufactured by Hobart, and a continuous foaming device manufactured by Monodix. For aeration, an appropriate amount of, for example, a polyglycerin fatty acid ester or an organic acid monoglycerin may be included in the oily composition, or an appropriate amount of lecithin may be mixed with the polyglycerin fatty acid ester or the organic acid monoglycerin.
[0099]
The melting point of the first oily material is preferably 12 ° C to 20 ° C. The first oleaginous composition coated on the surface of the baked confectionery typically has a temperature higher than −50 ° C. to 15 ° C., preferably −20 ° C. to 10 ° C. Preferably, it is at least partially solidified by slow cooling under conditions of 0 ° C to 10 ° C.
[0100]
“Slowly cool” refers to cooling an oily composition under an atmosphere (for example, in air) at a temperature higher than −50 ° C. Typically, it means cooling under a temperature condition of −20 ° C. to 10 ° C., preferably under a temperature condition of 0 ° C. to 10 ° C. Preferably, “slow cooling” is performed in cooled air.
[0101]
Moreover, even if it performs tempering operation, if it is an oil-fat composition whose melting | fusing point will be 10 to 28 degreeC, you may solidify by performing tempering. Also in this case, the first oily composition coated on the surface of the baked confectionery is typically slowly cooled under the condition of -20 ° C to 10 ° C, preferably under the condition of 0 ° C to 10 ° C. Is at least partially solidified.
[0102]
The time for slowly cooling the first oily composition varies depending on the amount of the first oily material and the thickness thereof. For example, a bar-shaped baked confectionery is coated with a layer made of the first oily material. In this case, it is typically 1 minute to 20 minutes, preferably 5 minutes to 15 minutes.
[0103]
In the case of using a method in which the baked confectionery coated with the layer made of the first oily material is immersed in the liquid second oily composition stored in the bath for a short time, the baked confectionery is coated at the time of coating the second oily composition. Since the one oleaginous material is exposed to the temperature of the molten second oleaginous composition, the first oleaginous composition does not substantially melt while coating the second oleaginous composition. Thus, it is preferable to lower the temperature of the first oily material after cooling and solidifying the first oily composition. Of the baked confectionery coated with the layer made of the first oily material, at least the layer made of the first oily material is quenched with an ultra-low temperature cooling medium such as liquid nitrogen or dry ice, It is preferable to form a completely solidified layer of an oleaginous material.
[0104]
“Quenching” refers to cooling an oleaginous composition by contacting it with a cryogenic cooling medium in a solid state, a liquid state or a gas state.
[0105]
The time to be cooled by the rapid cooling varies depending on the amount of the first oily material and the thickness thereof. For example, when a bar-shaped baked confectionery is coated with a layer made of the first oily material, the time is typically 0. 1 second to 5 seconds, preferably 0.1 second to 3 seconds. Of course, the time cooled by rapid cooling may be longer than 5 seconds.
[0106]
Next, the layer made of the second oily material is coated on the layer made of the first oily material. Any method known to those skilled in the art can be used as a method of coating the layer made of the second oily material on the layer made of the first oily material. As an example of such a method, there is a soaking method in which a baked confectionery coated with a layer made of the above-described second oily material is immersed in a liquid second oily composition stored in a bath. . Furthermore, it can coat | cover similarly to the dripping method by the spray method which sprays chocolate with a spray.
[0107]
The time until the layer made of the second oily material is coated after the rapid cooling treatment is not particularly limited, but if the baked confectionery coated with the layer made of the first oily material is left at ambient temperature, Since the temperature of the first oleaginous material rises due to the temperature of the surrounding environment, it is desirable to carry out as soon as possible so as not to substantially impair the effect of the rapid cooling.
[0108]
For example, the layer made of the second oleaginous material is coated by immersing the baked confectionery coated with the layer made of the first oleaginous material in a liquid second oleaginous composition in a bath. .
[0109]
The time for immersing the baked confectionery coated with the layer comprising the first oily material in the liquid second oily composition stored in the bath is a time during which the first oily material does not substantially melt. I just need it. The temperature of the liquid second oleaginous composition stored in the bath at the time of immersing the layer made of the first oleaginous material depends on the melting point of the target oleaginous material of the second layer.
[0110]
The amount of the second oleaginous material coated on the layer made of the first oleaginous material is such that the thickness of the second oleaginous material layer coated on the surface of the solidified first oleaginous material is: The amount is typically 0.1 mm to 5 mm, preferably 0.5 mm to 4 mm. Such an amount can be arbitrarily set by those skilled in the art. The thickness of the coated layer of the second oleaginous material may be uniform regardless of the portion of the composite confectionery of the present invention, or may be different depending on the portion. In particular, when the shape of the solidified first oleaginous material is rich in unevenness, the thickness of the layer of the coated second oleaginous material often varies from part to part. If the ratio of the amount and thickness of the layer made of the second oily material to the amount and thickness of the layer made of the first oily material is too high, the second oil and fat when the resulting composite confectionery is eaten In some cases, the layer made of a functional material is poorly melted and the quality of the resulting composite confectionery is inferior. When the ratio of the amount and thickness of the second oily material layer to the amount and thickness of the first oily material layer is too low, the resulting composite confectionery becomes in storage and sticks to each other There is.
[0111]
The amount of the second oleaginous material coated on the first oleaginous material is determined by immersing the baked confectionery coated with the first oleaginous material in the liquid second oleaginous composition stored in the bath. After that, it can be adjusted by applying vibration to it.
[0112]
After being coated with the first oleaginous material, the layer of the second oleaginous composition is cooled until solidified. Preferably, it can be solidified by slow cooling. The second oily composition is typically -50 ° C to 20 ° C, preferably -20 ° C to 20 ° C, more preferably 0 ° C to 20 ° C. More preferably, it is gradually cooled under conditions of 10 ° C to 15 ° C. Here, the slow cooling conditions for the layer made of the second oily composition are selected independently of the slow cooling conditions for the layer made of the first oily composition. The second slow cooling condition may be the same as or different from the first slow cooling condition. For example, if the same cooling equipment is used, the equipment can be simplified as a whole. Furthermore, the layer made of the second oil-based composition may be rapidly cooled as necessary after slow cooling.
[0113]
When the first oily composition coated on the surface of the baked confectionery is solidified without being tempered, the first oily material is solidified with many unstable crystals remaining. Therefore, when the surface of the first oleaginous material is coated with the second oleaginous material, unstable crystals are formed on the surface of the layer made of the second oleaginous material while the resulting composite confectionery is stored. May grow and cause fat bloom. Therefore, it is preferable that the second oily material is subjected to an arbitrary treatment for preventing fat bloom. When the second oleaginous material includes a tempering type fat, the second oleaginous material is preferably tempered to prevent bloom. Tempering can be applied according to conventional methods. To prevent bloom, a fat bloom inhibitor in the second fat composition (eg, 0.2 wt% SOS seed or 2 wt% BOB seed based on the weight of the second fat composition). May be included. More preferably, the second oily composition contains a fat bloom inhibitor and is tempered.
[0114]
Furthermore, the composite confectionery of the present invention may be coated with a third oily material layer, a fourth oily material layer, and the like in addition to the first and second oily material layers. The method for coating the third and fourth oleaginous material layers can be performed in accordance with the above-described method for coating the first and second oleaginous material layers. In such a case, the melting points of the third and fourth oleaginous materials can be selected as necessary. Preferably, the melting point of the fourth oily material is higher than the melting point of the third oily material. The melting point of the outermost oleaginous material is preferably the melting point of ordinary chocolate. The melting point of the outermost oily material is more preferably 27 ° C. to 35 ° C., further preferably 30 ° C. to 32 ° C.
[0115]
In this way, the composite confectionery of the present invention is manufactured.
[0116]
【Example】
<Manufacture example 1: Preparation of stick-shaped baked confectionery>
100 parts by weight of wheat flour (commercially available soft flour), 15 parts by weight of sugar (commercially available white sugar), 2 parts by weight of skim milk powder (skim milk powder manufactured by Snow Brand Milk Products Co., Ltd.), salt (salt made by Nippon Tobacco) 1 Part by weight was mixed with powder using a vertical cake mixer and homogenized. To this was added 15 parts by weight of margarine (commercially available margarine) melted at 50 ° C., and further mixed for 1 minute while adding 80 parts by weight of water to obtain a dough having the hardness of an earlobe.
[0117]
The dough was extruded into a rod shape from a nozzle with an outer diameter of 4.2 mm with a filling machine, formed into a noodle shape with a diameter of about 4 mm, formed into a noodle shape with a diameter of about 4 mm on a light mesh, cut into a length of 130 mm, and then fixed. It was baked at 220 ° C. for 10 minutes using an oven to obtain a bar-shaped baked confectionery.
[0118]
<Example 1: Production of composite confectionery>
According to a conventional method for producing chocolate, 16 parts by weight of cacao mass, 24 parts by weight of vegetable oil (trade name: Uniol, Fuji Oil Co., Ltd.), 8 parts by weight of whole milk powder, 33.5 parts by weight of sugar and 0 of soybean lecithin An oily composition comprising 5 parts by weight was obtained. The oleaginous composition (also referred to as the first oleaginous composition in this example) was obtained after adjusting the temperature to 30 ° C. without tempering.
[0119]
In the bath containing the first oil-based composition (temperature-controlled at 30 ° C.), leave 3 cm of the sticky portion of the stick-shaped baked confectionery obtained in Production Example 1 above, soak the remaining portion, and then By lifting the bar-shaped baked confectionery from the bath, the oily composition was coated on the surface of the bar-shaped baked confectionery with a thickness of 5 mm. Subsequently, this baked confectionery coated with the oily composition was allowed to stand for 9 minutes at 0 ° C., thereby partially solidifying the oily composition.
[0120]
Next, the surface of the oleaginous material was sufficiently solidified by immersing the portion of the bar-shaped baked confectionery coated with the solidified oleaginous material in liquid nitrogen for 1 second.
[0121]
Immediately after taking out the stick-shaped baked confectionery coated with this solidified oily composition from liquid nitrogen, the same composition as the above-mentioned oily composition, but a different tempered composition (in this example) In the bath (which is also referred to as the second oily composition), the sticky baked confectionery is covered with the above oily composition, leaving 3 cm of the gripper portion. 1 second later, the second oleaginous composition coated with the second oleaginous composition is lifted from the bath, and a part of the second oleaginous composition is quickly shaken off. The composition was coated on the surface of the first oily composition so as to have a thickness of 3 mm uniformly. Thereafter, the baked confectionery coated with two layers made of the oily material was refrigerated at 15 ° C. for 9 minutes or more to solidify the layer made of the second oily composition. By this method, a composite confectionery consisting of two layers uniformly coated could be produced.
[0122]
The first oleaginous material layer and the second oleaginous material layer of the obtained composite confectionery were sampled and the melting point was measured by the ring and ball method. The melting point of the first oleaginous material was 17 ° C. The melting point of the second oily material was 30 ° C. The difference between the melting point of the first oily material and the melting point of the second oily material in the obtained composite confectionery was 13 ° C.
[0123]
When the obtained composite confectionery was sampled by 6 panelists, when it was chewed, the outside felt a texture of ordinary chocolate, and it was evaluated that the mouth melted very well.
[0124]
In addition, the first oily composition was hardly mixed in the bath containing the second oily composition.
[0125]
<Example 2: Evaluation of composite confectionery obtained in Example 1>
When the composite confectionery produced in Example 1 was stored at 20 ° C. for 1 year, the liquid oil part in the layer made of the first oily material had shifted to the layer made of the second oily material, There was no fat bloom on the surface of the layer made of the second oily material, and the structure of the layer made of the first oily material was not broken and kept soft.
[0126]
<Example 3: Evaluation of composite confectionery obtained in Example 1>
When the composite confectionery produced in Example 1 was stored at 5 ° C. for 1 year, the liquid oil part in the layer made of the first oily material was not transferred to the layer made of the second oily material, There is no fat bloom on the surface of the layer made of the second oleaginous material, and the texture of the normal chocolate in the layer made of the second oleaginous material and the soft texture of the layer made of the first oleaginous material are maintained. It had been.
[0127]
【The invention's effect】
Since the composite confectionery of this invention coat | covers the layer which consists of a high-melting-point oily material on the outermost side, the sticking of chocolate by heat | fever is reduced. According to the present invention, a chocolate confectionery that can be circulated at room temperature and that melts in the mouth can be provided.

Claims (11)

A composite confectionery in which at least two layers made of an oleaginous material are coated on the surface of the baked confectionery, wherein the layer made of the first oleaginous material among the layers made of the oleaginous material is a second oleum is covered by a layer made of sexual material, the melting point of the fat material of the first layer, rather lower than the melting point of the fat material of the second layer is a 10 to 28 ° C., the first fat The composite confectionery in which the thickness of the layer made of the functional material is 1 to 10 mm and the thickness of the layer made of the second oily material is 0.1 to 5 mm . The composite confectionery according to claim 1, wherein the first oily material is a chocolate dough or a semi-chocolate dough.   The composite confectionery according to claim 1, wherein the baked confectionery is rod-shaped.   2. The composite confectionery according to claim 1, wherein the first oily material contains a tempering type oil and the second oily material contains a tempering type oil and fat.   2. The composite confectionery according to claim 1, wherein the first oil-based material contains no tempering type oil and fat, and the second oily material contains no tempering type oil and fat.   2. The composite confectionery according to claim 1, wherein the first oily material contains a no-tempering type oil and fat, and the second oily material contains a tempering type oil and fat.   2. The composite confectionery according to claim 1, wherein the first oil-based material includes a tempering type oil and fat, and the second oily material includes a no tempering type oil and fat.   The composite confectionery of Claim 1 whose melting | fusing point of a said 2nd oil-based material is 27-35 degreeC. A method for producing a composite confectionery in which at least two layers of an oleaginous material are coated on the surface of the baked confectionery,
Melting the first oily composition;
Coating the layer of the first oleaginous composition on the surface of the baked confectionery;
Gradually cooling the first oil-based composition to form a partially solidified layer of the first oil-based composition;
Rapidly quenching the partially solidified layer of the first oily composition with an ultra-low temperature cooling medium for 0.1 seconds to 3 seconds to form a fully solidified layer of the first oily material;
Coating a layer comprising a melted second oily composition at 27 ° C. to 40 ° C. with a fully solidified layer comprising the first oily material;
Includes the second oleaginous solidified layers of the composition was gradually cooled second layer the resulting Ru step consisting oleaginous material was completely solidified consisting oleaginous material of the first layer The melting point of the method is lower than the melting point of the layer made of the second oily material and is 10 to 28 ° C. The method according to claim 9, wherein the first oily composition is a chocolate dough or a semi-chocolate dough. The method according to claim 9, wherein the baked confectionery is rod-shaped.