JP4747170B2 - 焼成粉末菓子 - Google Patents
焼成粉末菓子 Download PDFInfo
- Publication number
- JP4747170B2 JP4747170B2 JP2007519731A JP2007519731A JP4747170B2 JP 4747170 B2 JP4747170 B2 JP 4747170B2 JP 2007519731 A JP2007519731 A JP 2007519731A JP 2007519731 A JP2007519731 A JP 2007519731A JP 4747170 B2 JP4747170 B2 JP 4747170B2
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- powder
- confectionery
- baked
- pores
- product
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23P10/20—Agglomerating; Granulating; Tabletting
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- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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Description
[0051]窒素ガス圧入を用いて加糖乳混合物を気泡噴霧乾燥させ、低密度で高度多孔質(閉じた細孔30〜70%)の噴霧乾燥した甘味粉乳を製造した。甘味乳混合物の最初の配合は、全脂乳粉70%、スクロース15%、及びマルトデキストリン15%(乾燥ベース)であった。次いでこの粉末を用いて、従来の成形型にゆるく充填した。成形型を被覆し、対流式オーブン中で加熱して、粉末の温度をそのガラス転移温度(Tg)より高い温度に上昇させた。加熱前、圧縮は行わなかった。オーブンを280°F(約137℃)に設定し、菓子をオーブン中に約10分間置いた。菓子を放置冷却し、成形型から取り出した。
[0054]乳製品ベースの混合物を乾燥させて、低密度で高度多孔質(閉じた細孔15〜70%)の粉末を製造した。乳製品ベースの混合物の最初の配合は、全脂乳粉70%、スクロース0〜15%、及び低DEコーンシロップ固体15〜30%(乾燥ベース)であった。次いで、この粉末を従来の成形型にゆるく充填し、予成形シート又は個々の予成形片部に製造した。次いで製品を焼成するために、粉末を被覆された成形型の中で加熱し、又は粉末を被覆せずに湿った大気にさらして、(12〜21%RH)粉末のガラス転移より高くする。加熱前、圧縮は行わない。オーブンを240°F(115.5℃)に設定し、菓子をオーブン中に約8分間置いた。次いで菓子製品を放置冷却して、固体状態にする。この製品は、密度が0.1〜0.6g/ml、閉じた細孔が15〜70%、開いた細孔が10〜45%、全細孔が15〜90%であることを特徴とする。
[0057]異なる物性を有する2種又は複数の粉末/粒子を使用して、他にない製品を形成することができる。粉末/粒子は、非晶質であっても結晶質であってもよい(2つの材料がブレンドされるときに、そのブレンドの閉じた細孔が少なくとも15%となるように、1つはガラス状態である少なくとも一部分を有し、1つは最小限の閉じた細孔を有する必要がある)。粉末の例には、それだけには限らないが、粉乳、フルーツ粉末、Nesquik、Milo、香味剤、及び着色剤が含まれる。以下の適用によって製造される製品は、密度が0.1〜0.6g/ml、閉じた細孔が15〜70%、開いた細孔が10〜45%、全細孔が15〜90%であることを特徴とする。この適用は、以下の方法で使用することができる。
[0058]1つが主に非晶質ガラスからなり、1つが主に結晶質材料からなる2種又は複数の粉末を一緒にドライブレンドし、シート又は個々の片部に焼成することができる。高度に結晶質の砂糖製品の例では、閉じた細孔を40%有する乾燥乳製品ベースの混合物を、Nesquik(結晶質スクロースの占める割合が高い)と、50/50の比でドライブレンドした。そのドライブレンドを、焼き皿の上に広げてシートを形成し、次いで約5%RHの雰囲気下で約2分間加熱した後、雰囲気の湿度を約20%RHに上げて製品を焼成した。製品をさらに4分間加熱した。その4分間、補給空気(5%RH)を加えることによって、オーブン中の湿度を約14%まで低減した。加熱前、圧縮は行わない。オーブンを240°F(115.5℃)に設定した。次いで菓子製品を放置冷却して固体状態にする。
[0059]異なるガラス転移温度を有する2種又は複数の粉末を一緒にドライブレンドし、シート又は個々の片部に焼成することができる。このドライブレンドは、低いガラス転移温度を有する材料が燃焼するのを防止し、構造が崩壊するのを防止する温度で焼成しなければならない。この温度でのこの材料の塑性流動によって、より高いガラス転移の残りの材料をそれに粘着させ、したがって、より高くより厳しい温度に達する必要なしに、ドライブレンドした塊全体を焼成する。得られた製品の特長として、密度が0.1〜0.6g/ml、閉じた細孔が15〜70%、開いた細孔が10〜45%、全細孔が15〜90%、硬度が4000〜40000gの力、及び溶解速度が1〜10秒であることが挙げられる。一例として、閉じた細孔を40%有する乾燥乳製品ベースの混合物を、乾燥ラズベリー粉末と、50/50の比でドライブレンドした。そのドライブレンドを、焼き皿の上に広げてシートを形成し、次いで約5%RHの雰囲気下で約2分間加熱し、2分後に雰囲気の湿度を約12%RHに上げて製品を焼成した。製品をさらに3分間加熱した。その3分間、補給空気(5%RH)を加えることによって、オーブン中の湿度を約8%まで低減した。加熱前、圧縮は行わない。オーブンを220°F(104.4℃)に設定した。次いで菓子製品を放置冷却して固体状態にする。
Claims (12)
- a)密度が0.1〜0.6g/ml、閉じた細孔が15〜70%、ポケット細孔が10〜45%、全細孔が15〜90%であることを特徴とする、軽い質感を伴う少なくとも1種の焼成した粉末を含むこと、及び
b)前記焼成した粉末が、
(i)個々の粒子を含む、粉末出発材料を得るステップと、
(ii)前記粉末出発材料を圧縮することなく前記粉末を焼成し、それによって前記個々の粒子がそれらの表面で溶融し互いに接着し、構造化された多孔質の融合製品を形成するステップと、
を含む工程によって得ることができること、を特徴とする、焼成粉末菓子。 - 前記焼成した粉末は、非晶質粒子を含む、請求項1記載の焼成粉末菓子。
- 前記非晶質粒子は、フルーツ、乳、コーヒー、ハードキャンディ、ビスケット、ウエハース、及びクリスプライスからなる群から選択される少なくとも1つの粒子である、請求項2に記載の焼成粉末菓子。
- 前記焼成した粉末は、結晶質成分を含む、請求項1〜3のいずれか一項に記載の焼成粉末菓子。
- 前記結晶質成分は、砂糖、塩、酸、及びデンプンからなる群から選択される少なくとも1つである、請求項1〜4のいずれか一項に記載の焼成粉末菓子。
- 前記焼成した粉末菓子は、被覆されている、請求項1〜5のいずれか一項に記載の焼成粉末菓子。
- 前記質感は、良好な口溶け感、多孔質構造、及びサクサクした構造を有し、飽きさせないものである、請求項1〜6のいずれか一項に記載の焼成粉末菓子。
- (a)個々の粒子を含む、噴霧乾燥した粉末出発材料を得るステップと、
(b)前記噴霧乾燥した粉末出発材料を圧縮することなく前記粉末を焼成し、それによって個々の粒子がそれらの表面で溶融し互いに接着し、構造化された多孔質の融合製品を形成するステップと、
を含む、少なくとも1種の焼成した粉末を含む焼成粉末菓子の製造方法であって、
前記焼成した粉末は、密度が0.1〜0.6g/ml、閉じた細孔が15〜70%、ポケット細孔が10〜45%、全細孔が15〜90%であることを特徴とする、軽い質感を伴う粉末である、方法。 - 前記出発材料は、ココア、麦芽、紅茶、コーヒー、フルーツ、デンプン、その他炭水化物及びタンパク質の少なくとも1つをさらに含む、請求項8記載の方法。
- 前記粉末出発材料が乳製品粉末を含み、焼成中の前記乳製品粉末から水分損失を防止するステップをさらに含む、請求項8又は請求項9記載の方法。
- 構造化された多孔質の融合製品を被覆するステップをさらに含む、請求項8〜10のいずれか一項に記載の方法。
- 請求項8〜11のいずれか一項に記載の方法によって製造される、焼成粉末菓子。
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US58623604P | 2004-07-09 | 2004-07-09 | |
US60/586,236 | 2004-07-09 | ||
PCT/EP2005/007382 WO2006005525A1 (en) | 2004-07-09 | 2005-07-08 | Sintered powder confection |
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JP2008505624A JP2008505624A (ja) | 2008-02-28 |
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US2788276A (en) * | 1953-04-01 | 1957-04-09 | Standard Brands Inc | Spray drying foamed material |
US2835586A (en) * | 1953-07-27 | 1958-05-20 | Instant Milk Company | Dried milk product and method of making same |
FR1186619A (fr) * | 1956-11-20 | 1959-08-28 | Procédé pour transformer une matière pulvérulente ou granuleuse pouvant s'écouler, notamment un produit alimentaire et comestible, en produits moulés solides | |
GB8829461D0 (en) * | 1988-12-16 | 1989-02-01 | Unilever Plc | Beverage material |
US6309689B1 (en) * | 1999-04-14 | 2001-10-30 | Hawley & Hoops, Inc. | Method to process chocolate precursor particles into solid blocks |
GB0024046D0 (en) * | 2000-10-02 | 2000-11-15 | Porvair Technology Ltd | Method of making porous articles |
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2005
- 2005-07-08 AU AU2005261876A patent/AU2005261876B2/en not_active Ceased
- 2005-07-08 CN CN200580023172XA patent/CN1984572B/zh not_active Expired - Fee Related
- 2005-07-08 US US11/571,648 patent/US20070212476A1/en not_active Abandoned
- 2005-07-08 EP EP05770292A patent/EP1768502B1/en not_active Not-in-force
- 2005-07-08 BR BRPI0513131-6A patent/BRPI0513131A/pt not_active Application Discontinuation
- 2005-07-08 AT AT05770292T patent/ATE445339T1/de not_active IP Right Cessation
- 2005-07-08 MX MXPA06015202A patent/MXPA06015202A/es active IP Right Grant
- 2005-07-08 WO PCT/EP2005/007382 patent/WO2006005525A1/en active Application Filing
- 2005-07-08 PL PL05770292T patent/PL1768502T3/pl unknown
- 2005-07-08 JP JP2007519731A patent/JP4747170B2/ja not_active Expired - Fee Related
- 2005-07-08 ES ES05770292T patent/ES2333139T3/es active Active
- 2005-07-08 DE DE602005017150T patent/DE602005017150D1/de active Active
-
2006
- 2006-12-18 EC EC2006007089A patent/ECSP067089A/es unknown
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2007
- 2007-02-08 ZA ZA200701155A patent/ZA200701155B/xx unknown
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US4031238A (en) * | 1975-05-30 | 1977-06-21 | Thomas J. Lipton, Inc. | Process for preparing instant beverage cubes |
JPS57115170A (en) * | 1980-10-31 | 1982-07-17 | Nestle Sa | Production of indvisually shaped food |
JPS59132848A (ja) * | 1982-12-30 | 1984-07-31 | ソシエテ・デ・プロデユイ・ネツスル・ソシエテ・アノニム | ビスケツトおよびその製造法 |
JPH0591838A (ja) * | 1985-05-21 | 1993-04-16 | Soc Prod Nestle Sa | カゼインをベースとするパフ化食品の製造法 |
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US20020017197A1 (en) * | 1996-11-27 | 2002-02-14 | Capodieci Roberto A. | Puffed cereal cakes |
JP2001157548A (ja) * | 1999-11-30 | 2001-06-12 | Ezaki Glico Co Ltd | 粒状物を結着した菓子、およびその製造方法 |
JP2001352927A (ja) * | 2000-05-01 | 2001-12-25 | Soc Prod Nestle Sa | インスタント食品バー |
JP2004180516A (ja) * | 2002-11-29 | 2004-07-02 | Fuji Oil Co Ltd | 菓子及びその製造法 |
Also Published As
Publication number | Publication date |
---|---|
JP2008505624A (ja) | 2008-02-28 |
AU2005261876B2 (en) | 2011-10-27 |
ZA200701155B (en) | 2008-08-27 |
ECSP067089A (es) | 2007-01-26 |
BRPI0513131A (pt) | 2008-04-29 |
PL1768502T3 (pl) | 2010-03-31 |
EP1768502B1 (en) | 2009-10-14 |
AU2005261876A1 (en) | 2006-01-19 |
ES2333139T3 (es) | 2010-02-17 |
CN1984572B (zh) | 2012-05-02 |
EP1768502A1 (en) | 2007-04-04 |
US20070212476A1 (en) | 2007-09-13 |
MXPA06015202A (es) | 2007-03-27 |
ATE445339T1 (de) | 2009-10-15 |
DE602005017150D1 (de) | 2009-11-26 |
WO2006005525A1 (en) | 2006-01-19 |
CN1984572A (zh) | 2007-06-20 |
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