JP5051045B2 - Nuts food coated with liquor-containing chocolate and method for producing the same - Google Patents

Description

  The present invention relates to a nut food coated with a flavor-rich liquor-containing chocolate and a production method.

  Conventionally, foods in which nuts such as peanuts and almonds are combined with chocolate are known. Among them, there are nut foods that are chocolate-coated by bread work, and the market has expanded over the past decade. This market is about 30 billion yen, and each company is developing its main products. In particular, major chocolate manufacturers such as Meiji Seika Co., Ltd. and Lotte Co., Ltd. have cultivated the brand as “Almond Chocolate”.

  However, sales in that market have recently been flat. The chocolate-coated nut foods currently found in the market are limited to the “scent”, “flavor” and “texture” of chocolate and nuts. Especially with regard to “fragrance” and “flavor”, it cannot be denied that there is a lack of variety, and in today's diverse food preferences, nut foods coated with chocolate with rich “fragrance” and “flavor” have been desired. It was.

  On the other hand, ganache, truffle and the like containing Western liquor are known as chocolates rich in “fragrance” and “flavor”. Usually, ganache cream and truffer cream are 0 / W emulsions by heating and boiling fresh cream, butter, syrup, etc., and then heating and boiling, adding finely chopped chocolate and stirring and emulsifying. And when adding alcoholic beverages, it is made by adding Western liquor after cooling. These ganaches and truffles are very difficult to mold, and particularly when trying to be coated, the viscosity is very thick and a so-called bloating phenomenon occurs. Further, the water activity is high and the shelf life is generally about 3 days to 1 week at room temperature.

  In addition, as a liquor-containing chocolate other than ganache and truffle, a powder liquor-containing chocolate has been proposed (Patent Document 1). Since the powdered liquor-containing chocolate contains dextrin, thickening during chocolate coating is raised as a problem. In addition, the sensuality has problems such as roughness and poor dampness due to inclusion in dextrin.

  Further, as a method of chocolate coating, a method of applying an aqueous solution to the center when performing pan work has been proposed (Patent Document 2). Although it has been proposed that this aqueous solution may contain alcohol, the addition rate is about 3% by weight, and it is difficult to strongly add “flavor” such as sake. In addition, this proposal is intended to increase the heat resistance of chocolate, and the alcohol content is considered to be clearly different.

  Moreover, the manufacturing method of the oleaginous confectionery which consists of adding liquid alcohol or alcohol is proposed (patent document 3). In this publication, 2 to 15% by weight of liquid alcohol or alcohol solution is added to chocolate, and the maximum alcohol content is 2 to 13% by weight in terms of the alcohol content in oily confectionery. However, mechanical suitability such as extrusion can be obtained, but it is not suitable for coating because the viscosity is too high. Moreover, even if this oil-based confectionery is cooled and solidified and powdered to form a multilayer structure with the chocolate layer, the alcohol content is low, so that the desired “fragrance” and “flavor” cannot be obtained.

Furthermore, an emulsified composition obtained by direct 0 / W emulsification of an oil / fat composition with liquors has been proposed (Patent Document 4). In this publication, the emulsified composition contains 2 to 15% by weight of alcohol. In addition, it is premised on the center of chocolate and is suitable for a depositor. In addition, problems remain in terms of productivity. In addition, when the present inventors conducted an experiment by applying this gazette, the alcohol content is low even if the liquor emulsion composition is cooled and powdered to form a chocolate layer and a multilayer structure. I couldn't get the scent and flavor that I wanted.
JP-A-57-105139 Japanese Patent Laid-Open No. 04-248950 Japanese Patent Publication No. 1-21943 Japanese Patent No. 292990

  An object of the present invention is to provide a chocolate-coated “scent” and “flavor” -rich nut food containing alcoholic beverages and a production method.

  In order to achieve the above-mentioned object, the present inventors have conducted intensive studies, and as a result, obtained an emulsion composition having an increased alcohol content and stabilized, and using this to form a multilayer structure. The present invention has been completed.

That is, the gist of the present invention is to have a multi-layer structure in which the alcohol-containing emulsified composition layer and the chocolate layer each contain two or more layers, the nuts being the center and the alcohol content in the chocolate is 16 to 40% by weight. It relates to a nut food coated with a characteristic alcoholic chocolate.
In addition, the center of the nuts is rolled, and liquid chocolate is sprayed, and then the liquor and chocolate are mixed and emulsified by mixing and emulsifying, cooling and solidifying the emulsion composition, cooling and solidifying , and forming a chocolate layer The present invention relates to a method for producing a nut food coated with the liquor-containing chocolate, wherein the operation of forming the liquor-containing emulsion composition layer is repeated .
The present invention also relates to a method for producing a nut food coated with the liquor-containing chocolate, wherein the liquor-containing emulsion composition is cooled and solidified and then powdered and sprayed to form a liquor-containing emulsion composition layer.

  According to the present invention, a liquor-containing emulsified composition layer having an alcohol content of 16 to 40% by weight and a chocolate layer are multilayered to realize a chocolate coating containing an alcoholic beverage and to be rich by making the center a nut. Nuts foods with sufficient “fragrance” and “flavor” are provided.

The nut food coated with the liquor-containing chocolate of the present invention has a multilayer structure in which the liquor-containing emulsified composition layer and the chocolate layer each having an alcohol content of 16 to 40% by weight are composed of two or more layers, with the nuts as the center. It is characterized by that.
In this invention, since the high content rate is implement | achieved like 16-40 weight% of alcohol content, fragrance and flavor can fully be drawn out. In the present invention, since the liquor-containing emulsified composition layer is in an emulsified form, the top “fragrance” and “flavor” are well felt, resulting in a very delicious nut food.

The nuts used in the present invention include, for example, almonds, peanuts, cashews, pistachios and the like, and may be raw, but those that are appropriately roasted are more preferable.
The size of the nuts is not particularly limited as long as it is a size used in ordinary confectionery.

  Alcoholic beverages used in the liquor-containing emulsion composition in the present invention include distilled liquors such as brandy, rum, whiskey, shochu, and vodka, liqueurs such as cointreau, creme de cacao, peppermint, plum wine, fermented liquors such as wine and sake, cocktails You can use the liquor tax law. Further, a mixture of ethyl alcohol and an aqueous solution, or an edible alcohol aqueous solution prepared by adding ethyl alcohol to the alcoholic beverage can be used. Moreover, any liquor can be mixed and used.

  The chocolate used for the liquor-containing emulsified composition is not limited by legal regulations such as fair rules, and may be a tempering type or a no tempering type.

  The liquor-containing emulsified composition may contain a water-soluble fragrance, an oil-soluble fragrance, an emulsified fragrance, and an extract other than the liquor and chocolate as long as the emulsification and cooling solidification are not inhibited.

  In the present invention, since the liquor-containing emulsion composition is cooled and solidified, there is an advantage that there is no loss. In addition, in order to spread uniformly, after cooling and solidifying, it is desirable to extrude it through a mesh and powderize.

  The chocolate used for the chocolate layer different from the liquor-containing emulsion composition is the same as described above, but a tempering type suitable for coating is desirable.

The present invention is characterized in that the nuts have a multilayer structure in which the liquor-containing emulsion composition layer and the chocolate layer are each composed of two or more layers. Thus, there exists an advantage that the chocolate coating containing alcohol can be implement | achieved by making a multilayer structure.
Although the thickness of the whole coating obtained cannot be generally limited by the kind and size of nuts, the alcohol content in the liquor-containing emulsion composition, etc., for example, it may be about 0.5 to 5 mm.

  The nut food coated with the liquor-containing chocolate of the present invention is a liquor-containing emulsified composition in which the center of the nuts is rolled, and liquid chocolate is sprayed, and then the liquor and chocolate are mixed and emulsified by mixing and emulsifying and cooling and solidifying in advance. It can be obtained by spraying things and solidifying by cooling.

Specifically, it can be produced as follows.
Prepared by cooling and solidifying a liquor-containing emulsified composition prepared by vigorously stirring and mixing emulsified alcohol at a normal temperature with chocolate dissolved at 35 ° C. or higher. In order to apply the liquor-containing emulsion composition uniformly, it may be extruded through a mesh and powdered. There is no particular rule for the mesh, but the size is such that it does not become uneven when dispersed, preferably 10 to 30 mesh.
In addition, what is necessary is just to perform mixed emulsification of the said liquor containing emulsion composition and cooling solidification based on a well-known method.

First, a nut center is placed in the coating pan, and the melted chocolate is uniformly sprayed on the center. This operation is performed once or more to form a chocolate layer.
Nuts can be used not only in holes but also in crashed or cut shapes, and there are no particular restrictions on the shape. The room temperature is 20 to 25 ° C., and the coating pan is operated while rotating at 10 to 50 rpm.

  The liquor-containing emulsified composition layer is formed by spraying and solidifying the liquor-containing emulsion composition, which is solidified by cooling and, if necessary, powdered immediately before the chocolate layer is cooled and solidified.

  In the present invention, the operations of forming the chocolate layer and forming the liquor-containing emulsion composition layer are repeated twice or more. Further, the preferred weight ratio of the chocolate layer and the liquor-containing emulsion composition layer (chocolate layer: liquor-containing emulsion composition layer) cannot be unconditionally limited by the size of the center, but in order to form a uniform layer, 2 : 1 to 7: 1 is preferable, and the vicinity of 4: 1 is more preferable. When the ratio of the chocolate layer is increased, the alcohol content of the alcohol-containing chocolate is diluted and the “scent” and “flavor” are weakened. The target nut food can be obtained by forming multiple layers so that each layer is alternately at least two layers.

  The nut food of the present invention obtained as described above is provided with alcohol-derived “scent” and “flavor” in addition to chocolate and nuts, and enjoys rich “scent” and “flavor”. Can be a confectionery.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not limited at all by these Examples.

Example 1
A ram having an alcohol content of 80 ° and a chocolate melted at 40 ° C. having a composition shown in Table 1 below were mixed at room temperature of 20 ° C., and vigorously stirred and mixed and emulsified using a hand mixer. Thereafter, the mixture was cooled and solidified at room temperature, and an emulsified composition that had been extruded through a 25-mesh size mesh to be powdered was prepared. The alcohol content of the liquor-containing emulsion composition 1 is 32% by weight.

  100 g of roasted hall almond serving as the center is put into a coating pan (capacity 1 L, the same in the following examples), and the melted chocolate is uniformly sprayed on the center while rotating at a rotation speed of 15 rpm. Just before the chocolate layer is cooled and solidified, the powdered liquor-containing emulsion composition 1 is sprayed and solidified by cooling. The ratio of the chocolate and the liquor-containing emulsion composition 1 was coated in a weight ratio of 1 part of the liquor-containing emulsion composition and 4 parts of chocolate. The formation of the chocolate layer as described above and the formation of the liquor-containing emulsion composition layer were repeated to form multilayers up to a total weight of 500 g. The alcohol content of this multi-layered liquor-containing chocolate is 6.4% by weight, and 5.1% by weight in nut food.

  This nut food realized a chocolate coating containing lamb, and was a nut food with a rich “fragrance” and “flavor” sufficiently drawn out.

(Example 2)
A brandy having an alcohol content of 50 ° and a chocolate melted at 40 ° C. having a composition shown in Table 2 below at room temperature of 20 ° C. were mixed, and vigorously stirred and mixed and emulsified using a hand mixer. Thereafter, the mixture was cooled and solidified at 20 ° C., and an emulsified composition that had been extruded through a 25 mesh size mesh to be powdered was prepared. The alcohol content of the liquor-containing emulsion composition 2 is 20% by weight.

  100 g of pistachio taken out from the roasted shell that becomes the center is put into a coating pan, and the melted chocolate is uniformly sprayed on the center while rotating at a rotation speed of 15 rpm. Just before the chocolate layer is cooled and solidified, the liquor-containing emulsified composition 2 pulverized is sprayed and solidified by cooling. The ratio of the chocolate and the liquor-containing emulsion composition 2 was coated at a weight ratio of 1 part for the liquor-containing emulsion composition 2 and 2 parts for the chocolate. The formation of the chocolate layer and the formation of the liquor-containing emulsified composition layer were repeated until the total weight reached 400 g. The alcohol content of this multi-layered liquor-containing chocolate is 6.7% by weight and 5.4% by weight in nut food.

  This nut food realized a chocolate coating containing brandy, and was a nut food with a rich “fragrance” and “flavor” sufficiently drawn out.

(Comparative Example 1)
Room temperature was set to 20 ° C., and 100 g of roasted hole almond serving as a center was put into the coating pan. A liquid obtained by mixing a ram having an alcohol content of 40 ° and a chocolate melted at 40 ° C. cooled to 2 ° C. with the composition shown in Table 3 below while rotating at a rotation speed of 15 rpm, and vigorously stirring and mixing and emulsifying using a hand mixer. The liquor-containing emulsion composition 3 was sprayed. However, there was a stickiness in the liquor-containing emulsified composition 3, causing a phenomenon in which the almonds adhered to each other, and coating was impossible.

(Comparative Example 2)
A ram having an alcohol content of 45 ° and a chocolate melted at 40 ° C. cooled to 2 ° C. with the composition shown in Table 4 below at room temperature of 20 ° C. were mixed and vigorously stirred and mixed and emulsified using a hand mixer. Thereafter, the mixture was cooled and solidified at room temperature and extruded through a 25 mesh size mesh to prepare a powder. The alcohol content of the liquor-containing emulsion composition 4 is 15% by weight.

100 g of roasted hall almond serving as the center is put into a coating pan, and the melted chocolate is uniformly sprayed on the center while rotating at a rotation speed of 15 rpm. The liquor-containing emulsified composition 4 pulverized immediately before the chocolate layer is cooled and solidified is sprayed and solidified by cooling. The ratio of the chocolate and the liquor-containing emulsified composition was coated in a weight ratio of 1 part for the liquor-containing emulsified composition 4 and 4 parts for the chocolate. The operation of forming the chocolate layer and the liquor-containing emulsion composition layer as described above was repeated to form multiple layers up to a total weight of 500 g. The alcohol content of this multi-layered liquor-containing chocolate is 3.0% by weight and 2.4% by weight in nut food.
Although the obtained nut food realized a chocolate coating containing lamb, it was a nut food with poor lamb “scent” and “flavor”.

Claims (3)

  Coated with liquor-containing chocolate, characterized by having a multilayer structure in which the alcohol-containing emulsified composition layer and the chocolate layer each contain at least 16 to 40% by weight of alcohol in the chocolate, and the chocolate layer is composed of two or more layers. Nut food. Roll the center of nuts, spray liquid chocolate, then stir the liquor and chocolate in advance, mix and emulsify and cool and solidify the emulsion composition, cool and solidify , form a chocolate layer and contain alcohol The method for producing a nut food coated with an alcoholic beverage-containing chocolate according to claim 1 , wherein the operation of forming the emulsion composition layer is repeated .
  The method for producing a nut food coated with a liquor-containing chocolate according to claim 2, wherein the liquor-containing emulsion composition is cooled and solidified, and then powdered and dispersed to form a liquor-containing emulsion composition layer.