JP3845991B2 - Porous gel-like oily confectionery and method for producing the same - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a porous gel-like oily confectionery and a method for producing the same, and more particularly to a completely new chocolate confectionery having a structure and texture similar to bread and a method for producing the same.
[0002]
[Prior art]
Chocolate is originally produced from cocoa mass, or cocoa butter and cocoa, sugar, powdered milk, etc., and is one of the popular confections that many people like. Various hard butters are used in place of some or all of cocoa butter for the purpose of improving the physical properties of chocolate or reducing costs, and other cacao ingredients such as peanuts, almonds and other beans, powders, and powdered cheeses. In addition, oily confectionery that is partly replaced with flavor materials such as powdered milk is also known. These oily confectionery generally has a property that can be cracked when eaten (snap property) and a property that melts rapidly in the mouth (melting property), which are mainly cocoa butter and hard butter, It bears hardened oil.
[0003]
However, recently, attempts are being made to change the properties of the chocolate in order to cope with the diversification of consumer preferences. For example, JP-A-6-296458 provides chewing gum-like elasticity and chewing properties by adding a gelling agent. Japanese Patent Application No. 8-336183 obtains a chocolate having a fibrous structure that can be torn by adding a gelling agent having cooling solidification properties. In addition, as a technique using a gelling agent, JP-A-5-227887 can be mentioned, but this is mainly intended to impart heat resistance and does not change properties such as snapping property.
[0004]
On the other hand, chocolate having a porous structure is known in the market as so-called air-in chocolate. However, although it is characterized by its light texture, it is based on conventional chocolates in terms of snapping and melting.
[0005]
In any case, a porous gel-like oily confectionery similar in structure and texture to bread is not known and is completely new.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to obtain a chocolate having a completely new texture that is not found in conventional chocolates.
[0007]
[Means for Solving the Problems]
As a result of diligent research in view of the above points, the present inventors have mixed an aqueous solution such as gelatin and a melted chocolate, expanded it under reduced pressure, and then released the reduced pressure, so that the texture of conventional chocolate is of course In addition, the inventors have obtained the knowledge that a bread-like texture and texture can be obtained which are completely different from the original gelatin-like gelatinous and jelly-like texture, and the present invention has been completed.
[0008]
That is, the present invention mixes an aqueous solution of a gelling agent having a cooling solidification property and a melted oily confectionery, expands it under reduced pressure, and then releases the reduced pressure, and its production. Is the law.
[0009]
Examples of the gelling agent having cooling and solidifying properties in the present invention include gelatin, natural polysaccharides (pullulan, gum arabic, etc.), sodium alginate, processed starch, etc., and these may be used alone or in combination. it can. If a bread-like texture is desired, the use of gelatin is preferred.
[0010]
The gelling agent is dissolved in water or an aqueous ethanol solution and heated to obtain an aqueous gelling agent solution having cooling solidification properties. In the case of gelatin, it is preferable to use gelatin which has been immersed, swollen and dissolved in water having a temperature higher than about 50 ° C. The concentration of the gelling agent depends on the type, but in the case of gelatin, about 1 part by weight of gelatin is appropriate for 3 to 4 parts by weight of water or an aqueous ethanol solution. Changing the ratio will change the structure and texture of the product obtained.
[0011]
In the present invention, the oil-based confectionery includes chocolate and a paste of beans such as peanuts and almonds in addition to the paste of beans such as peanuts and almonds and powdery materials such as peanuts and almonds. An oily material itself such as can be used. Chocolate refers to cocoa mass, cocoa butter, cocoa butter substitute fat, or so-called normal chocolate containing these.
[0012]
The gelling agent aqueous solution and the melted oily confectionery, and if necessary, ethanol is added thereto and mixed and stirred. By adding ethanol, the water activity value of the final porous gelled oily confectionery can be lowered and the storage stability can be improved. For mixing and stirring, a general stirring device can be used, but stirring is performed so that the whole becomes uniform. When there is an uneven part, it becomes difficult to swell.
[0013]
The mixing ratio of the gelling agent aqueous solution and the melted oily confectionery is selected in such a range that the mixed solution has an appropriate viscosity and expands appropriately in the subsequent decompression step. For example, if the oily confectionery is chocolate, the higher the mixing ratio of chocolate, the closer the final porous gelled oily confectionery will be to the air-in chocolate, the harder but the sharp melting weight from hard butter It will be expensive. Conversely, the smaller the mixing ratio, the closer it is to a fluffy marshmallow or jelly-like texture. If the mixing ratio is appropriately adjusted, a completely new confectionery having a structure and texture similar to bread can be obtained.
[0014]
The most suitable mixing ratio of the two is gelatin: water (+ ethanol) = 1: 3 to 4 where an aqueous gelling agent solution is used, and when this is set to 1, oily confectionery (in the case of substantially no moisture such as chocolate) ) About 1.7 to 2.7.
[0015]
The mixture is then expanded under reduced pressure, such as in a sealed container. When the mixture is placed under a reduced pressure of about 10 Torr or less, it expands to an overrun (OR) of about 300 to 600 by the action of partial vaporization of water in the mixture and expansion of fine bubbles present in the mixture. At the same time, the gel solution increases in coagulation or hardness due to a decrease in temperature due to partial vaporization of water and an increase in the concentration of the gel solution. Change.
[0016]
The reduced pressure state is preferably maintained for about 20 to 60 minutes. The gel hardness can be adjusted according to the time during which the reduced pressure state is maintained. That is, by maintaining the reduced pressure state for a long time, the moisture of the gel can be volatilized and the gel can be hardened. When the oily confectionery is chocolate, the preferable moisture (+ alcohol) content of the porous gel-like oily confectionery is 9% by weight to 20% by weight, and when the water content is extremely volatilized to less than 5% by weight, The texture is similar to that of bread and has a hard texture that is far from the texture.
[0017]
Thereafter, the decompression is released, but the porous structure is unexpectedly crushed by the external pressure, but is maintained without disappearing, and the porous gel-like oily confectionery of the present invention is obtained. The porous structure is maintained because the outside air penetrates into the porous structure. From this, the porous gel-like oily confectionery of the present invention forms not only a gel skeleton but also a gas phase in a continuous phase, and is different from a structure in which only a gel skeleton forms a continuous phase like marshmallow.
[0018]
The porous gel-like oily confectionery obtained as described above can be cut / molded into an appropriate size that is easy to eat if necessary, and can be made into an appropriate size from the beginning, for example, in one bite. A product that is expanded into a spherical shape having a suitable size (one mouth size) can be made into a product. However, when it is desired to mold into a spherical shape as in the latter example, it is clean by simply squeezing the dough mixed with both the aqueous solution of the gelling agent and the melted oily confectionery into a hemispherical mold, and simply decompressing to expanding and releasing the decompression. It turned out to be difficult to mold into a spherical shape. When the filling amount is large, the dough overflows horizontally from the edge of the hemispherical mold and does not become spherical when the dough is expanded, and when the filling amount is small, it touches the mold. The upper part which does not do becomes flat. Even if two hemispherical molds are put together into a spherical shape, it becomes a state close to a sealed system, so the expansion of the fabric tends to be insufficient, and holes and gaps are connected to the container so as to connect to the external vacuum system. Even if you open it, the swollen dough will protrude from there.
[0019]
Therefore, as a result of intensive studies, the present inventors have solved this problem by turning the mold upside down when it expands. That is, a dough mixed with an aqueous solution of a gelling agent having a cooling solidification property and a melted oily confectionery is filled into a mold having an arbitrary shape, and is expanded under reduced pressure with the concave surface of the mold facing downward in the direction of gravity. The reduced pressure is released to obtain the porous gelled confectionery of the present invention. When the mold is formed into a spherical shape, a hemispherical mold may be used. After filling the mold with the dough, invert the entire mold upside down, etc., and swell under reduced pressure with the concave surface of the mold facing down in the direction of gravity, but the dough swells downward while adhering to the mold due to high viscosity Then, even if the mold swells below the edge of the mold, it grows into a natural spherical shape, and there is no problem that the mark of the edge is attached.
[0020]
In this method, the surface area of the dough subjected to the reduced pressure is large and the evaporation of moisture is quicker than in the case where it is placed in the bottom of a container such as a beaker and is not expanded to the extent that it does not overflow from the edge. When the amount of the dough is small, it becomes more prominent, and when it is expanded at 2 g, it can be molded to a water activity equivalent to or lower than that when it is expanded in a beaker type in a short decompression time (less than 20 minutes) Activity Aw = about 0.75).
[0021]
【The invention's effect】
The porous gel-like oily confectionery obtained as described above has a bread-like structure and texture, and its structure is easily broken in the mouth, so that it melts well in the mouth, and in any category of conventional foods. It is a new and unusual food that does not apply.
[0022]
【Example】
Examples The following examples illustrate the effects of the present invention more clearly, but it is needless to say that these are examples and the spirit of the present invention is not limited to these examples. In the examples, part means a weight standard.
[0023]
[Example 1]
[Preparation of aqueous gelatin solution]
Dilute 25 parts of gelatin in 75 parts of water and swell and dissolve in a 50 ° C. warm bath. As the gelatin, gelatin (# 200) manufactured by Nitta Gelatin Co., Ltd. was used. # Is an indicator of gel strength and is called bloom. In this example, # 200 is used, but products with different strengths such as # 100 and # 300 can be obtained with various textures with different degrees of swelling.
[Preparation of chocolate / gelatin aqueous mixture]
Adjust the temperature of 9 parts of the prepared aqueous gelatin solution to 32 ° C., add 24 parts of milk chocolate (Fuji Oil Co., Ltd.) and adjust the temperature to 32 ° C. until the whole becomes uniform with a rubber spatula. Mix and stir. It was observed that air was embraced in the mixture during the stirring.
[0024]
Next, this chocolate gelatin aqueous solution mixture was placed under a reduced pressure of 5 Torr, maintained under reduced pressure for 60 minutes, and then returned to normal pressure (release of reduced pressure).
[0025]
The porous gel-like oily confectionery obtained as described above has a bread-like shape and structure, and has a new texture that is not applicable to any category of conventional foods. A food product having OR = about 400, water 16%, water activity 0.75.
[0026]
[Example 2]
A porous gel-like oily confectionery was obtained by the same composition and production method as in Example 1 except that gelatin (# 100) manufactured by Nitta Gelatin Co., Ltd. was used instead of gelatin. The texture was softer than that of Example 1.
[0027]
Example 3
25 parts of gelatin (# 200) and 50 parts of water were swollen in a warm bath at 50 ° C., and 25 parts of sake was added and stirred. Next, according to Example 1, 24 parts of melted milk chocolate was added to 9 parts of the gelatin aqueous solution, and mixed, stirred, decompressed and released from reduced pressure to obtain a porous gel-like oily confectionery. During swelling, the tissue solidified more rapidly than in Example 1 due to the volatilization of ethyl alcohol in the liquor, but the texture and structure were the same as in Example 1. The total amount of water and ethanol in the obtained product was 14%, and the water activity was suppressed more than in Example 1.
[0028]
Example 4
A porous gel-like oily confectionery was obtained by the same composition and production method as in Example 1 except that gelatin was replaced with gelatin (# 300) manufactured by Nitta Gelatin Co., Ltd. This was larger than that of Example 1 (OR = about 500) and lighter. During expansion, the dough cannot withstand the expansion pressure due to the internal water vapor or bubbles, and the internal water vapor etc. is released by tearing at a certain position, but the expansion stops, but when # 300 is used gelatin This is probably because the structure of gelatin can withstand until it expands more greatly.
[0029]
Example 5
1 part of agar and 30 parts of water are mixed, heated and completely dissolved, and then 30 parts of melted chocolate are mixed thoroughly. A mixture of an agar aqueous solution and chocolate was expanded under reduced pressure in accordance with Example 1 to obtain a porous gel-like oily confectionery. Although it is structurally bread-like, it has a high water content and is close to the texture of agar. It was different from the fluffy texture like when gelatin was used.
[0030]
Example 6
11 parts of gelatin (# 100) was immersed in 11 parts of water, swollen and dissolved in a 50 ° C. warm bath, 11 parts of Western liquor was added and stirred. Next, 120 parts of cream cheese (Fuji Oil Co., Ltd. “Kvar D10” trade name) was added to 33 parts of the gelatin aqueous solution, followed by mixing, stirring, depressurization and depressurization to obtain a porous gel-like oily confectionery. The water + ethanol content of this product was 45%.
[0031]
[Example 7] 20 parts of gelatin (# 100) was immersed in 40 parts of water and swollen and dissolved in a 50 ° C warm bath, and then 40 parts of sake was added and stirred. Next, 96 parts of melted milk chocolate was added to 55 parts of the gelatin aqueous solution, and mixed and stirred. The mixture was packed in a squeeze bag and squeezed into a bite size (1-10 g) hemispherical mold to a height of about 2/3 of the radius of the hemispherical shape. The mold was set upside down in a vacuum device and evacuated and expanded. The mixture swelled upside down on the mold and continued to grow down until solidified, forming a sphere or egg shape. After maintaining the reduced pressure for 20 minutes, the reduced pressure was released, and the pressure was returned to the normal pressure.
[0032]
During swelling, the tissue solidified more rapidly than in Example 1 due to the volatilization of ethyl alcohol in the liquor, but the texture and structure were the same as in Example 1. The total amount of water and ethanol in the obtained product was 15%, and the water activity was suppressed more than in Example 1.
[0033]
Example 8
Except for replacing chocolate with an equivalent amount of peanut paste, the porous gel-like oily confectionery obtained by the same production method as in Example 2, although the tissue becomes harder as the replacement ratio of peanut paste increases, The bread-like shape and structure were obtained, and a food rich in peanut flavor was obtained.
[0034]
Example 9
A gelatin / alcohol aqueous solution prepared by blending 48 parts of sweet potato paste and 48 parts of white chocolate (Fuji Oil Co., Ltd.) with 11 parts of gelatin (# 100), 11 parts of water and 11 parts of sake. Mixing and stirring were performed until the whole became uniform, and a porous gel-like oily confectionery was obtained by the same production method as in Example 1. This product showed a bread-like shape and structure as in Example 1, and a food rich in sweet potato flavor was obtained.

Claims (5)

A porous gel comprising gelatin and chocolate , containing water or water and ethanol in a total amount of 5 to 20% by weight, having an overrun of 300 to 600 and a gas phase forming a continuous phase Oily confectionery. 2. The method for producing a porous gel-like oily confectionery according to claim 1, wherein the dough mixed with the gelatin aqueous solution and the melted chocolate is expanded to an overrun of 300 to 600 under reduced pressure and then decompressed. Filling a mold with a dough mixed with an aqueous gelatin solution and melted chocolate, and expanding the overrun 300 to 600 under reduced pressure with the concave surface of the mold facing downward in the direction of gravity, and then releasing the reduced pressure The method for producing a porous gelled oily confectionery according to claim 1. The method for producing a porous gelled oily confectionery according to claim 2, wherein after the expansion, the reduced pressure state is maintained for 20 to 60 minutes and then the reduced pressure is released. The dough mixed with the gelatin aqueous solution and the melted chocolate has a gelatin concentration of 20 to 25% gelatin aqueous solution (if the aqueous solution contains alcohol, the concentration relative to the total solution of alcohol and water) and the aqueous solution (with alcohol in the aqueous solution). A porous gel-like gel according to claims 2 to 3, wherein the gel is mixed with 1.7 to 2.7 times the amount of substantially non-water-containing chocolate with respect to the total amount of alcohol and water. Production method of oily confectionery.