JP5324625B2 - Method for producing baked oily confectionery - Google Patents

Description

The present invention relates to a method for producing a baked oily confectionery, and particularly relates to a simple and efficient method for producing a baked oily confectionery when a continuous oven is used.

Conventionally, attempts have been made to produce baked oleaginous confectionery.
Patent Document 1 discloses a method for producing an oily confectionery that heats and solidifies an oily confectionery dough such as chocolate dough at 80 ° C. or more for several seconds to several tens of minutes as a method for producing an oily confectionery excellent in heat resistance. It is disclosed. There is a description of the case where the baked oily confectionery dough is intermittently molded, mold-injected or coated, but only the temperature and time are disclosed for the baking method, and no special technical disclosure is found.

Further, Patent Document 2 discloses that polyglycerin oleic acid monoester and HLB5 are used as a soft-chewable chocolate and a composite confectionery in which the chocolate is used, in which denaturation, curing, and texture are not lowered by baking. The following polyglycerin oleic acid ester or polyglycerin condensed ricinoleic acid ester is disclosed in combination, and as a result, even when baked during the manufacturing process, it has a soft and good texture from the bite. They can offer preserved chocolates. However, only the temperature and time are disclosed for the firing method, and no special technical disclosure is found in Patent Document 2.

Furthermore, Patent Document 3 discloses a confectionery made by combining a sheet-like baked confectionery and an oleaginous food, so that no debris or the like scatters when eaten, and does not stick even when held by hand. As a method for producing confectionery that maintains its original softness, at least part of the surface of a sheet-like baked confectionery having a thickness of 2.0 to 10.0 mm is coated with an oily food at a thickness of 1 to 15 mm. In addition, a method for producing a confectionery characterized in that the surface layer of this oily food is thermally denatured by baking for 1 to 10 seconds in an open flame using a heat source at 400 to 1200 ° C. is disclosed. A new soft and crispy food that is hard and covered inside with a soft oil or fat product, and does not get dirty even if it is eaten by hand. If you can provide a baked confectionery To have. However, Patent Document 3 only discloses temperature and time for the firing method, and no special technical disclosure is found.

Therefore, none of the above-described conventional techniques provide a simple and efficient production method for baking of oleaginous confectionery dough using a continuous oven.

JP 52-148662 A JP-A-11-225673 JP 2000-253823 A

Therefore, an object of the present invention is to provide a simple and efficient production method in baking of oily confectionery dough using a continuous oven.

As a result of intensive investigations to achieve the above-mentioned object, the inventors of the present invention baked the oleaginous confectionery dough, supplied the oleaginous confectionery dough in a fluid state in a continuous oven and baked, The present invention was completed by obtaining knowledge that a simple and efficient production method can be realized by cutting after firing.

The present invention has the following configuration.
(1) Production of an oleaginous confectionery characterized in that when an oleaginous confectionery dough is baked, the oleaginous confectionery dough in a fluid state is fed into a continuous oven in a strip shape, baked, and cut after baking. Method.
(2) The method for producing an oleaginous confectionery according to (1), wherein the oleaginous confectionery dough has a continuous layer of fats and oils.
(3) The method for producing an oily confectionery according to the above (1) or (2), wherein the oily confectionery dough is chocolate.
(4) The method for producing an oily confectionery according to any one of (1) to (3), wherein the viscosity of the oily confectionery dough is 32000 to 50000 mPa · s when the dough is supplied to the oven.

In the method for producing a baked oleaginous confectionery of the present invention, when the oleaginous confectionery dough is baked, the oleaginous confectionery dough in a fluid state is fed into a continuous oven in a band shape and baked, and cut after baking. Thus, a simple and efficient production method can be realized, which is suitable as a production method in production using a continuous oven. In the manufacturing method of the present application, the oleaginous confectionery dough is continuously supplied in a strip shape, so that a device such as a depositor capable of quantitative discharge is not required, and a hopper having an opening of a certain size is sufficient. Further, since the oleaginous confectionery dough is continuously supplied to the oven, the thickness becomes uniform particularly in the traveling direction of the belt of the oven, and baking unevenness hardly occurs. In addition, in the baking process, which is generally the rate-limiting step of baked confectionery production, the oven area can be widely used, so the production capacity is high.

(Definition)
In this application, an oily confectionery dough is not limited to a standard chocolate dough, but widely means an oily confectionery dough. Any oily confectionery such as cream can be used. Accordingly, cheese cream is also an oleaginous confectionery dough.

In the present application, baking of the oleaginous confectionery dough means baking the oleaginous confectionery dough in a continuous oven. The firing temperature is the temperature inside the oven.

A continuous oven is a term for a batch-type oven, and the product to be baked passes through the firing section while moving, so that the product to be baked can be continuously supplied to and removed from the oven. .

The band shape means a shape that continues in the traveling direction of the band of the oven while maintaining a certain width. One or more bands may be used. In the case of supplying and baking the entire surface of the oven band as a single band and cutting it after baking, the oleaginous confectionery dough is spread on the band of the oven without any gaps, so that the production efficiency becomes higher and the baking unevenness is further reduced.
(material)

In the present application, the raw material of the oleaginous confectionery may be the same as that used for ordinary oleaginous confectionery, and sugar, whole milk powder, cacao mass, cocoa butter, vegetable oil and fat, lecithin and the like can be used.
As other raw materials, sugars, dairy products, fats and oils, nuts and other seeds, processed foods such as jams, salts such as salt, pigments, emulsifiers, fragrances, and other ingredients should be used as necessary. Can do.

For example, sugars such as starch, pregelatinized starch, lactose, glucose, fructose, trehalose, dextrin, and cellulose, and sugar alcohols such as maltitol and sorbitol can be used.

Examples of dairy products include skim milk powder, cream powder, cheese powder, and dry whey.

For example, fats and oils are tempering fats derived from animals, plants or both, non-tempering fats, or substitute fats and oils mixed with them, such as monkey fat, shea fat, palm oil, milk fat, DHA, EPA, shortening, margarine, etc. .

Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like.

For example, as a fragrance, vanillin, vanilla extract and the like can be mentioned.

(Manufacturing method)
In the production method of the present application, for example, a baked oily confectionery can be produced as follows.
First, the oily confectionery dough of the present application is, for example, powder raw materials such as sugar, lactose, whole milk powder, skimmed milk powder, cream powder, and oily liquid raw materials such as melted cacao mass, cocoa butter, vegetable oil and fat, lecithin, After stirring and mixing to obtain an oil suitable for atomization (usually 25-30% by weight), a paste-like seed dough is obtained, the seed dough is atomized, and the obtained flakes are conched and liquefied into a paste Further, oil and fat raw materials such as cocoa butter and vegetable fats and oils, lecithin and the like can be added and stirred and mixed so that the desired oil content and viscosity can be obtained. Furthermore, you may add a fragrance | flavor, an emulsifier, etc. to this as needed.

The viscosity of the oily dough is preferably 32000 to 50000 mPa · s when the dough is supplied to the oven. More preferably, it is 37000-43000 mPa · s when the dough is supplied to the oven. The viscosity can be adjusted using polyglycerin condensed ricinoleic acid ester or the like. The viscosity measurement conditions in the present invention were determined using a B-type viscometer, rotor No. 6. Measurement speed is 4 rpm.

Next, the obtained oleaginous confectionery dough is baked in an oven.
The method of the present application is characterized by a firing method. In the method of the present application, when baking an oleaginous confectionery dough, the oleaginous confectionery dough in a fluid state is fed in a band shape onto a steel band of a continuous oven, baked, and cut after baking. .
The number of bands may be one or more, but in the case of one band using the entire surface of the steel band, the production efficiency becomes higher and the thickness is easily made uniform, so that the unevenness of baking is further reduced.
The cutter used for cutting may be selected according to the desired final shape, and is not particularly limited.
In consideration of the flavor after baking, the baking is preferably performed at 160 to 250 ° C. as the atmospheric temperature in the oven. In order to bake without burning, it is necessary to appropriately adjust the baking time according to the baking temperature.

EXAMPLES Hereinafter, although an Example is given and it demonstrates in detail, this invention is not limited to these.

Example 1
First, 44.4 parts by weight of sugar, 26 parts by weight of whole milk powder, 6 parts by weight of cacao mass, 13 parts by weight of cocoa butter and 0.2 parts by weight of lecithin are mixed with stirring to obtain a pasty seed dough, and then the seed dough After concentrating the obtained flakes and liquefying them into a paste, 10 parts by weight of cocoa butter and 0.4 parts by weight of lecithin were further added and stirred to obtain an oily confectionery dough. Furthermore, polyglycerin condensed ricinoleic acid ester (SY Glyster CRS-75: Sakamoto Yakuhin Kogyo Co., Ltd.) was added to this in an amount of 0.07% by weight of the oily confectionery dough, and the viscosity at 32 ° C. was adjusted to 42500 mPa · s.

Next, the oily confectionery dough having a fluidity of 32 ° C. is transferred to a hopper and formed into 10 strips on a steel band of a continuous oven (one strip is 28 mm wide, 3.5 mm thick, (Speed: 5 m / min) Supplyed by natural fall from the hopper, fired at 180 ° C. for 10 minutes, and cut into 28 mm squares after firing.
The oleaginous confectionery after cutting was almost uniform in thickness, and an excessively baked portion was not seen.

Comparative Example 1
In the same manner as in Example 1, an oily confectionery dough having a viscosity at 32 ° C. of 42500 mPa · s was prepared. In addition, a baking mold was prepared in which concave portions each having a length of 28 mm and a width of 3.5 mm were arranged in 10 rows in the traveling direction. Next, the oily confectionery dough was fully filled in the concave portion of the baking mold using a filling machine, and then transferred to the continuous oven of Example 1 and baked at 180 ° C. for 10 minutes. Although the thickness of the obtained baked oleaginous confectionery was almost uniform, a part overbaked in the peripheral part of the baked oleaginous confectionery was seen a little. The baking mold used had 200 concave portions on average in 1 m in the traveling direction of the oven. On the other hand, in Example 1, since an average of 350 or more oleaginous confectionery was obtained from 1 m in the direction of travel of the oven, the production capacity of Comparative Example 1 was 60% or less of Example 1.

Test example The same oily confectionery dough as in Example 1 was obtained. Furthermore, when polyglycerin condensed ricinoleic acid ester (SY Glyster CRS-75: Sakamoto Yakuhin Kogyo Co., Ltd.) was added to this as shown in Table 1, the viscosity at 32 ° C. was as shown in Table 1.

Next, each of the oily confectionery doughs in the test sections 1 to 9 adjusted to 32 ° C. in a fluid state was transferred to a hopper, and was formed into a strip on a steel band of a continuous oven (one strip having a width of 28 mm and a thickness). (3.5 mm in length, band speed 5 m / min) Supplyed by natural dropping from a hopper and baked at 180 ° C. for 10 minutes, and the appropriate viscosity was evaluated from the viewpoint of smoothness of supply to the steel band and shape retention. The results are shown in Table 2.

Claims (2)

A method for producing a chocolate confectionery , wherein a chocolate dough having a continuous phase of oil and fat in a fluid state is fed in a band shape onto a continuously moving band, and the dough on the band is fed into a continuous oven calcined while the inner is continuously passed through movement, Ri Na cut after firing, Ru 37000~50000mPa · s der during dough supplied to the viscosity of the chocolate mass band, said method. The chocolate dough consists of raw materials selected from sugar, whole milk powder, cacao mass, cocoa butter, vegetable oil, lecithin, sugar, dairy products, fats and oils, seeds, processed foods, salts, pigments, emulsifiers, and fragrances. Item 2. A method for producing chocolate confectionery according to Item 1.