JP3947068B2 - Method for producing oleaginous confectionery - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an oily confectionery, and more particularly to a method for producing a baked confectionery having a center portion made of an oily confectionery such as chocolate.
[0002]
[Prior art]
Conventionally, a baked confectionery made up of a center portion made of an oily confectionery such as chocolate and a skin layer made of flour or the like has been known, and the complex taste and texture of the chocolate etc. in the center portion and the skin layer are known. Is gaining popularity in the market.
[0003]
As a conventional method for producing such an oleaginous confectionery, a method is known in which a skin layer having a void inside is baked in advance and then chocolate or the like is injected into the void.
[0004]
Also known is a method of forming a skin layer on the surface of the center after forming the center in advance. For example, JP-A-63-123333 discloses a solid center formed in a rotary kettle. A liquid raw material is bound to the surface, and a powdery or / and flaky solid raw material is bound to the liquid raw material, and the binding step of the liquid raw material and the solid raw material is sequentially performed any number of times. A method for producing a baked confectionery having a center which is baked after being repeated is disclosed, and the use of chocolate as a solid center is described. In the embodiment, it is described that the baking dough is baked at 190 to 200 ° C. for 10 minutes using the center portion as a peanut.
[0005]
In Japanese Patent Publication No. 7-110194, a solid material having a central diameter of 5 mm or more is rotated in a rotary kettle, and a coating liquid and a coating powder are alternately and repeatedly put into the rotary kettle. The coating process is carried out to form a coating layer having a predetermined weight, and then this is baked to produce a baked confectionery, wherein the repeated coating treatment time with the coating liquid and the coating powder is 30 seconds or more. The coating liquid is a mixture of sugar and egg and has a viscosity of 200 to 100,000 cp, and the coating powder is mixed with a powder raw material to make the fat and oil content 30 to 50% by weight and 4 to 12 mesh. A method for producing a baked confectionery including a central core characterized by passing through a net is disclosed. In the embodiment, it is described that the baking portion is baked in an oven at 180 ° C. for 20 minutes using the center portion as almonds, apple flesh and sausage.
[0006]
[Problems to be solved by the invention]
However, in the above-described prior art, in the method in which the skin layer having a void in the interior is previously baked and manufactured, and then the oleaginous confectionery is injected into the void portion, It is necessary to dispense the confectionery, but this is not preferable because the oleaginous confectionery may overflow or the skin layer may be damaged. In addition, since there is a limit to the amount of oily confectionery dispensed, the center part cannot be enlarged, and further, ingredients such as nuts cannot be placed in the center part, and the center part cannot be multi-layered. There was a problem.
[0007]
Moreover, in the methods described in the above-mentioned Japanese Patent Application Laid-Open No. 63-123333 and Japanese Patent Publication No. 7-110194, the above-mentioned problems can be solved. Since the layer is baked for a long time at a high temperature, when the center portion is made of an oily confectionery such as chocolate, there is a problem that the oily confectionery itself is altered. For this reason, the formation of a skin layer using the above method with an oily confectionery such as chocolate as the center part has never been carried out as an industrially mass-produced production line. It was.
[0008]
Therefore, the object of the present invention is excellent in appearance, can make the oleaginous confectionery in the center part large, can contain ingredients, etc., and can prevent the oleaginous confectionery in the center part from being altered during production. It is in providing the manufacturing method of oil-based confectionery.
[0009]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing an oily confectionery according to the present invention comprises a center part forming step in which chocolate is molded into a predetermined shape to form a center part, and while rotating by a rotary hook, on the surface of the center part, A skin layer is formed by applying a liquid raw material having a saccharide concentration of 10 to 70% by mass, a solid raw material containing 5 to 80% by mass of pregelatinized starch, 5 to 60% by mass of wheat flour, and 5 to 60% by mass of powdered fats and oils. And a baking step of blowing hot air of 180 to 300 ° C. from a hot air supply device to the skin layer formed on the surface of the center part and performing heating and baking for 20 seconds to 3 minutes. To do.
[0010]
According to this manufacturing method, after forming an oily confectionery into a predetermined shape and forming a center portion in advance, a liquid raw material and a solid raw material are applied to the surface of the center portion while being rotated by a rotary hook, and the skin layer Therefore, it is possible to produce an oily confectionery having an excellent appearance and a large center portion as compared with the method of dispensing the above oily confectionery. In the baking process, the baking temperature and time are within the above ranges, so that only the skin layer can be efficiently baked, and damage to the internal oily confectionery can be minimized. Can be prevented.
[0012]
Moreover, in the manufacturing method of this invention, although the said center part may be a single layer, it is preferable to form with two or more layers of chocolate . According to this, it is possible to provide an oleaginous confectionery that is excellent in flavor and texture and has a change in appearance when cracked.
[0013]
Furthermore, in the manufacturing method of this invention, it is preferable to make the said center part contain an ingredient, to make the said center part air, or to perform both. According to this, it is possible to provide an oleaginous confectionery that is excellent in flavor and texture and has a change in appearance when cracked.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a schematic process diagram showing an embodiment of the production method of the present invention, wherein (a) is a center part forming process, (b) is a skin layer forming process, and (c) is a firing process. FIGS. 2A and 2B are diagrams showing an example of an oily confectionery with powder obtained by the production method of the present invention, wherein FIG. 2A is a front view and FIG. 2B is a cross-sectional view.
[0015]
First, an apparatus used in the manufacturing method of the present invention will be described. In this embodiment, a molding apparatus 10 as shown in FIG. 1A is used as the center portion forming means, and FIG. A rotary hook 20 as shown in b) is used, and a hot air supply device 30 as shown in FIG.
[0016]
As shown in FIG. 1 (a), the molding apparatus 10 includes a hopper 11 that supplies raw materials for oily confectionery, and a pair of rollers 12 and 13 that rotate in opposite directions in contact with each other. The rollers 12 and 13 are formed with a plurality of hemispherical mold parts 12a and 13a filled with the raw material of the oleaginous confectionery at predetermined intervals along the circumference in the rotation direction of each roll. The mold parts 12a and 13a are rotated synchronously on the contact surfaces of the rollers 12 and 13 so that the mold parts 12a and 13a are aligned. The rollers 12 and 13 can be cooled.
[0017]
Further, a conveyor 14 is disposed under the rollers 12 and 13. The conveyor 14 moves in accordance with the discharge speed of the center portion 50, and moves in the right direction in the figure, which is the rotation direction of the roller 13 in FIG.
[0018]
In addition, in this invention, the method of forming the center part 50 is not limited to the method using said shaping | molding apparatus, For example, another oil-based confectionery is made to adhere to the nucleus of oil-based confectionery with a rotary pot etc. Center part 50 is formed by a method, a method of combining two molds, a method of attaching chocolate to a minute central core with a rotary kettle, a method of dispensing on a conveyor belt, a method of cutting a bar-like extrusion, etc. May be.
[0019]
In the rotary pot 20, the center part 50 put into the pot 21 rotates as the hook 21 rotates, so that the liquid raw material 61 and the solid raw material 62 adhere uniformly to the surface of the center part 50. It is configured. Such a rotary hook 20 is not particularly limited, and for example, a conventionally known device called a revolpan is preferably used.
[0020]
The hot air supply device 30 includes a hot air supply unit 31 and a conveyor 32 disposed below the hot air supply unit 31, and the center unit 50 on which the skin layer 60 is formed can move on the conveyor 32 at a predetermined speed. It is configured as follows.
[0021]
As the hot air supply unit 31, a known hot air supply device having a structure in which air sent by a blower fan is heated by a heater and blown out from a nozzle can be preferably used, but is not limited thereto. Further, the size and shape of the nozzle are not particularly limited, and can be appropriately selected according to the shape and size of the product and the number of the center portions 50. Moreover, in this invention, a hot air may be sprayed with respect to multi-row oily confectionery simultaneously with one nozzle, and several nozzles may be provided according to the number of rows.
[0023]
Next, an embodiment of a method for producing an oleaginous confectionery according to the present invention using the above apparatus will be described.
[0024]
First, as shown in FIG. 1 (a), the raw material of the melted oleaginous confectionery is put into the hopper 11. This raw material is supplied between the rollers 12 and 13 that rotate in the direction of the arrow from the outlet 11a, and is filled so as to be pushed into the hemispherical mold parts 12a and 13a. Then, the mold part 12a and the mold part 13a are aligned on the contact point between the roller 12 and the roller 13, and the raw material is formed into a spherical shape, whereby the center part 50 is formed. As the rotation further progresses, the center part 50 is gradually cooled and released from the mold parts 12a and 13a that start to open and discharged in a spherical shape, dropped onto the lower conveyor 14, and placed on the next process. Sent.
[0025]
As a raw material of the oily confectionery used for the center part 50, what is generally used conventionally can be selected suitably, and can be used. For example, when the oily confectionery is chocolate, cacao mass, cocoa powder, cocoa butter, other vegetable oils, whole milk powder, skim milk powder, whey powder, sugars such as sugar, lactose and maltose, emulsifiers such as lecithin, A fragrance is used. In addition, any kind of chocolate such as bitter chocolate, milk chocolate, white chocolate, etc. may be used, and any of pure chocolate, chocolate and semi-chocolate specified in the regulations may be used, but the chocolate is cooled without being tempered after baking. Therefore, it is preferable to use semi-chocolate because blooming is likely to occur. Moreover, you may use cream etc. as a raw material of another oil-based confectionery.
[0026]
The size of the center part 50 is not particularly limited. The shape of the center portion 50 is not particularly limited to a spherical shape, and may be a rugby ball shape or a square shape.
[0027]
Further, in the present invention, the center part 50 may contain ingredients. In this case, for example, nuts, biscuits crumbs, puffs, flakes, dried fruits, granular saccharides and the like can be used as ingredients. Examples of nuts include almond, peanut, macadamia nut, cashew nut, walnut, pistachio, and hazelnut. These can be used as whole grains, pulverized products, cut products, and the like, and these can be used alone or in combination.
[0028]
Further, the center portion 50 may be aerated. In this case, it is preferable that the air content be 0.6 to 1.1 g / ml.
[0029]
Next, as shown in FIG. 1 (b), the liquid material 61 and the solid material 62 are applied to the center portion 50 while rotating the center portion 50 thus molded into the rotary hook 20 as shown in FIG. The skin layer 60 is formed.
[0030]
The liquid raw material 61 applied to the surface of the center portion 50 is not particularly limited as long as it can bind the center portion 50 and the solid raw material 62 as a binder, and is a saccharide containing at least a saccharide and water. A liquid is preferably used. In this case, the concentration of saccharide is preferably 10% by mass or more, more preferably 10 to 70% by mass with respect to the entire liquid raw material. If the saccharide concentration is less than 10%, the firing time in the subsequent firing process becomes long, which is not preferable, and if it exceeds 70%, workability such as crystal precipitation deteriorates. Further, the liquid raw material 61 may contain syrup, sugar alcohol, powdered milk and the like in addition to the saccharide and water.
[0031]
Further, the solid raw material 62 is charged alternately into the rotary hook 20 with the liquid raw material 61, and the solid raw material 62 is adhered to the surface of the center portion 50 using the liquid raw material 61 as a binder.
[0032]
The solid raw material 62 is not particularly limited as long as it is a bakable dough raw material, but preferably contains pregelatinized starch and wheat flour, and more preferably powdered fats and oils are added. The texture, baking color, and baking time can be controlled by arbitrarily changing these combinations. As the pregelatinized starch, α-waxy corn starch, cold plum powder, α-tapioca starch and the like are preferably used.
[0033]
In the above, when using pregelatinized starch and wheat flour, the blending ratio is preferably 30 to 95% by mass of pregelatinized starch and 5 to 70% by mass of wheat flour with respect to the total amount of the solid raw material 62. Moreover, when using pregelatinized starch, wheat flour, and powdered fats and oils, the compounding ratio is 5-80 mass% pregelatinized starch, 5-60 mass% of wheat flour, and powdered fats and oils 5 with respect to the total amount of the solid raw material 62. It is preferable that it is -60 mass%. Moreover, it is preferable that said solid raw material 62 is adjusted so that a particle size may become 12 mesh or less.
[0034]
The application of the liquid raw material 61 and the application of the solid raw material 62 are alternately repeated a plurality of times to form the skin layer 60 on the surface of the center portion 50.
[0035]
Finally, as shown in FIG.1 (c), hot air is sprayed on the center part 50 in which the skin layer 60 was formed with the hot air supply apparatus 30, the skin layer 60 is baked, and the fat-and-fat confectionery 70 is manufactured.
[0036]
Here, in the production method of the present invention, the baking is performed at 180 to 300 ° C. for 20 seconds to 3 minutes in a short time at a high temperature, and the heating and baking is performed at 200 to 250 ° C. for 1 to 2 minutes. More preferred.
[0037]
By defining the heating conditions within this range, it is possible to prevent alteration of the oily confectionery in the center portion 50 due to heating, and it is possible to maintain the quality of the oily confectionery well.
[0038]
When the temperature is lower than 180 ° C., it is not preferable because firing of the skin layer 60 becomes insufficient, and when the temperature is higher than 300 ° C., it is preferable because the skin layer 60 is burnt though moisture remains inside the skin layer. Absent. In addition, if the heating time is shorter than 20 seconds, the skin layer 60 is not sufficiently baked, which is not preferable. If the heating time is longer than 3 minutes, the oleaginous confectionery in the center portion 50 is deteriorated and the appearance and texture are deteriorated. Therefore, it is not preferable. In addition, the flow rate of hot air is preferably 40 to 70 m / min.
[0039]
The oily confectionery 70 of the present invention manufactured by the above method is spherical as a whole as shown in FIG. 2 (a), and further from the center portion 50 and the skin layer 60 as shown in FIG. 2 (b). Therefore, the complex taste and texture of the oily confectionery of the center part 50 and the skin layer can be obtained.
[0040]
In addition, since the skin layer 60 is formed after the center portion 50 is formed in advance, the appearance is excellent without any overflow or the like due to dispensing, and the oleaginous confectionery in the center portion 50 can be enlarged, and the inclusion of ingredients and the like is also free. Can be done.
[0041]
And since the conditions of hot air were prescribed | regulated to the said range in the baking process of a skin layer, the oil-based confectionery 70 can be manufactured, without causing the quality change of the oil-based confectionery of the center part 50.
[0042]
In the oleaginous confectionery of the present invention, for example, as in the oleaginous confectionery 71 shown in FIG. 3, the center portion is composed of two or more layers of oleaginous confectionery including an inner layer center portion 51 and an outer layer center portion 52. It may be formed. As such a combination, for example, the inner layer center portion 51 may be white chocolate with strawberry and the outer layer center portion 52 may be milk chocolate.
[0043]
【Example】
Example 1
First, by using the apparatus shown in FIG. 1A, a spherical center portion 50 made of chocolate and having a diameter of 16 mm was formed.
[0044]
As the chocolate dough, a normal milk chocolate dough comprising cocoa mass as a main ingredient, sugar, cocoa butter as a fat and oil, vegetable oil and fat, skim milk powder, whole milk powder as a milk ingredient, lecithin as an emulsifier, and other fragrances was used.
[0045]
Next, using the rotary hook shown in FIG. 1 (b), a liquid material and a solid material were repeatedly attached to the surface of the center portion an arbitrary number of times to form a skin layer.
[0046]
As the liquid raw material, a sugar solution in which 62 parts by mass of sugar and 38 parts by mass of water were mixed was used. Moreover, as a solid raw material, 30 mass parts of (alpha) -waxy corn starch, 20 mass parts of wheat flour, and 50 mass parts of powdered fats and oils were mixed, and what was adjusted so that it might become a powder of 12 mesh or less was used.
[0047]
Next, using a hot air supply device (trade name: Jet Zone, manufactured by Arakawa Seisakusho) shown in FIG. 1 (c), a nozzle having a diameter of 1.6 cm is arranged as a hot air supply unit at a height of 9 cm from the chocolate surface, The skin layer was baked by spraying under conditions of supply at 230 ° C. for 75 seconds to produce the chocolate confectionery of Example 1.
[0048]
As a result of cracking the chocolate confectionery after production and observing the center part inside, the chocolate in the center part was not altered and no change in appearance was observed. Also, the texture was excellent.
[0049]
Example 2
The chocolate confectionery of Example 2 was manufactured under the same conditions as in Example 1 except that the hot air supply condition was 250 ° C. for 1 minute.
[0050]
As a result of cracking the chocolate confectionery after production and observing the center part inside, the chocolate in the center part was not altered and no change in appearance was observed. Also, the texture was excellent.
[0051]
Reference example 1
Instead of the hot air supply device in Example 1, a direct fire roaster was used, and the upper stage of the roaster was set to 200 ° C. and the lower stage was set to 200 ° C., and the baking was performed for 2 minutes under the same conditions as in Example 1 . A chocolate candy was produced.
[0052]
As a result of cracking the chocolate confectionery after production and observing the center part inside, the chocolate in the center part was not altered and no change in appearance was observed. Also, the texture was excellent.
[0053]
Reference example 2
The chocolate of Reference Example 2 under the same conditions as in Example 1 except that an electric oven was used instead of the hot air supply device in Example 1 and the upper stage of the oven was 250 ° C. and the lower stage was 250 ° C. and baked for 2 minutes. Confectionery was produced.
[0054]
As a result of cracking the chocolate confectionery after production and observing the center part inside, the chocolate in the center part was not altered and no change in appearance was observed. Also, the texture was excellent.
[0055]
Comparative Example 1
A chocolate confectionery of Comparative Example 1 was produced under the same conditions as in Example 1 except that the hot air supply conditions in the examples were set at 150 ° C. for 3 minutes.
[0056]
As a result, moisture remained in the epidermis layer, and the chocolate in the center part was denatured, and the texture was also soft and rough.
[0057]
Comparative Example 2
The chocolate of Comparative Example 2 under the same conditions as in Example 1 except that an electric oven was used instead of the hot air supply device in Example 1 and the upper stage of the oven was 150 ° C. and the lower stage was 150 ° C. and baked for 15 minutes. Confectionery was produced.
[0058]
As a result, the color of the epidermis layer was white, and the chocolate in the center part was altered, resulting in a texture that was soft and rough.
[0059]
Comparative Example 3
A chocolate of Comparative Example 3 under the same conditions as in Example 1 except that an electric oven was used instead of the hot air supply device in Example 1 and the upper stage of the oven was 150 ° C. and the lower stage was 150 ° C. and baked for 3 minutes. Confectionery was produced.
[0060]
As a result, the skin layer was in a raw state, and the chocolate in the center was also in a raw state.
[0061]
【The invention's effect】
As described above, according to the present invention, the appearance is excellent, the fat and confectionery in the center part can be enlarged, the inclusion of ingredients and the like can be freely made, and further the alteration of the fat and confectionery in the center part is caused at the time of manufacture. An oily confectionery can be produced.
[Brief description of the drawings]
FIG. 1 is a schematic process diagram showing an embodiment of the production method of the present invention, where (a) is a center part forming process, (b) is a skin layer forming process, and (c) is a firing process. is there.
FIG. 2 is a view showing an example of an oily confectionery obtained by the production method of the present invention, wherein (a) is a front view and (b) is a cross-sectional view.
FIG. 3 is a cross-sectional view showing another example of an oily confectionery obtained by the production method of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 Molding apparatus 11 Hopper 11a Outlet 12, 13 Roller 12a, 13a Mold part 14 Conveyor 20 Rotating hook 21 Pot 30 Hot air supply apparatus 31 Hot air supply part 32 Conveyor 50 Center part 51 Inner layer center part 52 Outer layer center part 60 Skin layer 61 Liquid raw material 62 Solid raw materials 70, 71 Oily confectionery

Claims (3)

A center part forming step in which chocolate is molded into a predetermined shape to be a center part;
While rotating with a rotary kettle, on the surface of the center part, a liquid raw material having a sugar concentration of 10 to 70% by mass, pregelatinized starch 5 to 80% by mass, wheat flour 5 to 60% by mass, powdered fat and oil 5 to 60% by mass A skin layer forming step of forming a skin layer by applying a solid raw material containing
A method for producing an oleaginous confectionery, comprising: a baking step in which hot air of 180 to 300 ° C. is blown from a hot air supply device to the skin layer formed on the surface of the center portion, and baking is performed for 20 seconds to 3 minutes. . The manufacturing method of the oil-based confectionery of Claim 1 which forms the said center part with two or more layers of chocolate . The manufacturing method of the oil-based confectionery of Claim 1 or 2 which makes the said center part contain an ingredient, makes the said center part air, or performs both.

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