JP5464969B2 - Method for producing complex oil-based confectionery - Google Patents
Method for producing complex oil-based confectionery Download PDFInfo
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- JP5464969B2 JP5464969B2 JP2009242063A JP2009242063A JP5464969B2 JP 5464969 B2 JP5464969 B2 JP 5464969B2 JP 2009242063 A JP2009242063 A JP 2009242063A JP 2009242063 A JP2009242063 A JP 2009242063A JP 5464969 B2 JP5464969 B2 JP 5464969B2
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Description
本発明は複合油性菓子の製造方法に関するものであり、ファットブルームが発現し難く、綺麗な外観を保持出来る複合油性菓子の製造方法に関する。 The present invention relates to a method for producing a composite oily confectionery, and more particularly to a method for producing a composite oily confectionery that does not easily generate fat bloom and can maintain a beautiful appearance.
チョコレート等の油性菓子と、別の食材（例えば、油性菓子、焼き菓子類、ナッツ、パフ、グミ、ゼリー、ガナッシュ等の乳化物、乾燥果実などの食材）とを組み合わせた複合油性菓子は、複雑な香味を楽しめることから、多くの種類が製造されている。複合油性菓子を構成する油性菓子は、油脂の中に糖類、粉乳類、カカオマス固形分などの固体粒子が分散したものである。油性菓子中の油脂は、その結晶が保存中に粗大化し、ファットブルームという白化現象を起こして商品価値を大きく損ねる場合がある。ファットブルームは、油性菓子が高温に晒されたり、高温と低温に交互に晒されたりという温度変化によって発生し易いことが知られている。そのため、油性菓子製品は、このような温度変化に晒されないよう、20℃程度の一定温度で保管されるのが通例であり、このような温度変化に伴い発生するファットブルームを防止する策として、いくつかの方法も開示されている特許文献１〜４。 Complex oily confectionery that combines oily confectionery such as chocolate and other ingredients (for example, oily confectionery, baked confectionery, emulsions such as nuts, puffs, gummy, jelly, ganache, ingredients such as dried fruits) is complex Many types are manufactured because they can enjoy a fragrant flavor. The oily confectionery constituting the composite oily confectionery is a product in which solid particles such as saccharides, milk powder, and cacao mass solids are dispersed in fats and oils. The fats and oils in oily confectionery may become coarse during storage and cause a whitening phenomenon called fat bloom, which may greatly impair the commercial value. It is known that fat bloom is likely to occur due to temperature changes in which oily confectionery is exposed to high temperatures or alternately exposed to high and low temperatures. Therefore, oily confectionery products are usually stored at a constant temperature of about 20 ° C. so that they are not exposed to such temperature changes, and as a measure to prevent fat bloom that occurs with such temperature changes, Patent documents 1 to 4 in which some methods are also disclosed.
しかしながら、複合油性菓子においては、20℃程度の一定温度で保管した場合でも、油性菓子と組み合わせる別の食材が油脂や水分を含む場合、その油脂や水分が組み合わせられた食材から油性菓子に徐々に移行し、それに伴ってファットブルームが発生し、外観を大きく損なうことがある。これは、定温保管中に発生する不具合であり、油性菓子工業において大きな問題となっている。しかし、この種のファットブルームが発現し難く、綺麗な外観を保持出来る複合油性菓子の製造方法はまだ報告がない。 However, in the case of composite oily confectionery, even if it is stored at a constant temperature of about 20 ° C, if other ingredients combined with the oily confectionery contain fats and moisture, the ingredients combined with the fats and moisture are gradually changed to oily confectionery. This may cause a fat bloom, which may greatly impair the appearance. This is a problem that occurs during constant temperature storage and is a major problem in the oily confectionery industry. However, there is no report yet about a method for producing a composite oily confectionery that can hardly exhibit this type of fat bloom and can maintain a beautiful appearance.
本発明は、複合油性菓子を20℃近辺の一定温度に保管しても、ファットブルームが発現し難く、綺麗な外観を保持出来る複合油性菓子の製造方法と、当該複合油性菓子を提供することを目的とする。 The present invention provides a method for producing a composite oil-based confectionery that can maintain a beautiful appearance, with a fat bloom hardly appearing even when the composite oil-based confectionery is stored at a constant temperature around 20 ° C., and to provide the composite oil-based confectionery. Objective.
本発明者は上記課題を解決するために鋭意研究を重ねた結果、油性菓子と別の食材を接合し、しかる後に油性菓子部分の品温が15℃以上23℃以下となるよう冷却し、得られた複合油性菓子裸品を包装し、当該包装品を油性菓子部分の品温が15℃未満となるよう冷却することにより、その後20℃近辺の一定温度に置かれても、ファットブルームが発現し難く、美しい外観を保持出来る複合油性菓子を製造出来ることを見出し、本発明を完成させるに至った。 As a result of intensive research to solve the above problems, the present inventors joined oily confectionery with another food, and then cooled the product so that the temperature of the oily confectionery part was 15 ° C or higher and 23 ° C or lower. By packaging the resulting composite oil-based confectionery naked product and cooling the packaged product so that the temperature of the oil-based confectionery part is less than 15 ° C, fat bloom appears even if it is placed at a constant temperature around 20 ° C. It has been found that it is difficult to produce a composite oily confectionery that can maintain a beautiful appearance, and the present invention has been completed.
本発明は以下を包含するものである。
（１）油性菓子と別の食材を組み合わせ、油性菓子部分の品温が15℃以上23℃以下となるよう冷却し、得られた複合油性菓子を防湿性のある包装材料にて包装した後、当該包装品中の油性菓子部分の品温が15℃未満となるよう冷却する複合油性菓子の製造方法。
（２）前記（１）に記載の製造方法で製造された複合油性菓子。
The present invention includes the following.
(1) After combining the oily confectionery and other ingredients, cooling the oily confectionery part to a temperature of 15 ° C to 23 ° C, and packaging the resulting composite oily confectionery with a moisture-proof packaging material, A method for producing a composite oily confectionery, wherein the temperature of the oily confectionery part in the packaged product is cooled to less than 15 ° C.
(2) A composite oily confectionery produced by the production method described in (1) above.
本発明の製造方法にて複合油性菓子を製造することにより、当該複合油性菓子は、20℃近辺の一定温度に置かれてもファットブルームが発現し難く、美しい外観を保持出来る。 By producing a composite oily confectionery by the production method of the present invention, the composite oily confectionery hardly develops a fat bloom even when placed at a constant temperature around 20 ° C. and can maintain a beautiful appearance.
本発明の複合油性菓子とは、第一の油性菓子と、別の食材（例えば、第二の油性菓子、または、焼き菓子類、ナッツ、パフ、グミ、ゼリー、ガナッシュ等の乳化物、乾燥果実などの食材）から成るものである。別の食材は一種だけでなく、二種以上の食材を使用しても構わない。 The composite oil-based confectionery of the present invention includes the first oil-based confectionery and other ingredients (for example, the second oil-based confectionery, or baked confectionery, emulsions such as nuts, puffs, gummy, jelly, ganache, dried fruits, etc. Etc.). Another type of food is not limited to one type, and two or more types of food may be used.
第一の油性菓子、及び別の食材の一つである第二の油性菓子には、チョコレート類の表示に関する公正競争規約に定めるチョコレート、準チョコレートや、それに該当しないファットクリームなどあらゆる油性菓子が使用可能である。 The first oily confectionery and the second oily confectionery, which is one of the other ingredients, use all kinds of oily confectionery such as chocolate, semi-chocolate, and fat cream that does not fall under the fair competition rules concerning the labeling of chocolates. Is possible.
本願において複合油性菓子の構成・構造は、油性菓子と別の食材とが一部でも接合しているものであれば特に限定されることなく、あらゆる構成・構造に対して本件技術を活用出来る。複合油性菓子は、例えば、以下のような構成・構造が考えられる。
（１）第一の油性菓子生地でシェルを形成し、当該シェル内部に第二の油性菓子生地を充填し、充填された第二の油性菓子生地を第一の油性菓子生地で覆ってボトムを形成して得られる、第一の油性菓子で第二の油性菓子を内包した複合油性菓子。
（２）油性菓子生地を成形型に充填し、焼き菓子を接合して成型した複合油性菓子。
（３）平板状の焼き菓子の片面、または両面に、油性菓子を薄く被覆した複合油性菓子。
（４）油性菓子生地に、クラッシュした粒状のナッツを練り込んで成型した複合油性菓子。
In the present application, the configuration and structure of the composite oily confectionery are not particularly limited as long as the oily confectionery and another food are joined together, and the present technology can be utilized for all configurations and structures. The composite oily confectionery may have the following configuration / structure, for example.
(1) Form a shell with the first oily confectionery dough, fill the inside of the shell with the second oily confectionery dough, cover the filled second oily confectionery dough with the first oily confectionery dough, and cover the bottom A composite oil-based confectionery obtained by forming and encapsulating a second oil-based confectionery in the first oil-based confectionery.
(2) A composite oily confectionery in which an oily confectionery dough is filled in a mold and baked confectionery is joined and molded.
(3) A composite oil-based confectionery in which one side or both sides of a flat baked confectionery is thinly coated with an oil-based confectionery.
(4) A composite oily confectionery formed by kneading a crashed granular nut into an oily confectionery dough.
本願において食材を組み合わせるとは、第一の油性菓子と別の食材とが、少なくとも一つの接点を有している状態にすることである。
本発明においては、第一の油性菓子と別の食材は、組み合わされ成型された後、油性菓子部分の品温が15℃以上23℃以下となるよう冷却される。冷却が23℃より高い温度では、油性菓子が十分に固化せず、冷却コンベアや成形型から剥離しなかったり、複合油性菓子裸品同士が付着するなどの不具合が発生し、円滑な工業生産が困難な場合があり好ましくない。一方冷却が15℃未満では、複合油性菓子裸品が結露する可能性が高まり、結露するとシュガーブルームや食感不良を招来するため好ましくない。
The combination of ingredients in the present application means that the first oily confectionery and another ingredient have at least one contact.
In the present invention, the first oily confectionery and another foodstuff are combined and molded, and then cooled so that the product temperature of the oily confectionery part is 15 ° C. or more and 23 ° C. or less. When the cooling is higher than 23 ° C, the oily confectionery does not solidify sufficiently, and it does not peel off from the cooling conveyor or mold, or the composite oily confectionery bare products adhere to each other, resulting in smooth industrial production. It may be difficult and is not preferred. On the other hand, if the cooling is less than 15 ° C., the possibility of condensation of the composite oily confectionery confectionery increases, which is undesirable because it causes sugar bloom and poor texture.
油性菓子部分の品温が15℃以上23℃以下となるよう冷却された後、当該複合油性菓子裸品は防湿性のある包装材料にて包装がなされる。包装材料や包装方法は、防湿性が確保されれば特に制約されることなく、公知の材料、方法を選択使用出来る。 After the product temperature of the oily confectionery part is cooled to 15 ° C. or more and 23 ° C. or less, the composite oily confectionery bare product is packaged with a moisture-proof packaging material. The packaging material and the packaging method are not particularly limited as long as moisture resistance is secured, and known materials and methods can be selected and used.
次に当該包装品は、油性菓子部分の品温が15℃未満となるよう冷却され、本願発明の複合油性菓子が完成する。この場合、油性菓子部分の品温が15℃以上では発明の効果が乏しい。15℃未満の何度にするかは特に限定されないが、過度に冷却することは時間やコストの点で不利であり、0℃以上15℃未満の範囲が好適である。この冷却工程で、油性菓子の品温が15℃未満に到達した後、15℃未満にて保持する必要はないが、必要であれば保持することは差し支えない。
Next, the packaged product is cooled so that the product temperature of the oily confectionery part is less than 15 ° C., and the composite oily confectionery of the present invention is completed. In this case, the effect of the invention is poor when the temperature of the oily confectionery part is 15 ° C. or higher. The number of times of less than 15 ° C is not particularly limited, but excessive cooling is disadvantageous in terms of time and cost, and a range of 0 ° C to less than 15 ° C is preferable. In this cooling step, after the temperature of the oily confectionery reaches less than 15 ° C., it is not necessary to hold it at less than 15 ° C., but it is possible to hold it if necessary.
以下、実施例を挙げて更に説明するが、本発明はこれらに限定されるものではない。
実施例１
カカオマス20.000重量部、砂糖40.950重量部、全粉乳20.000重量部、ココアバター7.500重量部、植物油脂11.000重量部、大豆レシチン0.500重量部、香料0.050重量部の配合で、常法によりチョコレート生地を調製した。
また、このチョコレート生地80.000重量部、アーモンドペースト20.000重量部を混合し、ナッツクリームを調製した。チョコレート生地を常法通りテンパリング後、成形型に充填し、当該成形型を反転して、型からはみ出た余分なチョコレート生地を掻き取った後、冷却し、シェルを形成した。そのシェルにナッツクリームを充填し、更に、チョコレート生地でこれを覆ってボトムを形成した。その後、シェルおよびボトムチョコレートの品温が20℃となるよう冷却し、成形型から剥離させ、50重量部のナッツクリームが50重量部のチョコレートで内包された複合油性菓子裸品を得た。当該複合油性菓子裸品をアルミ蒸着層を含む包装積層材にて包装し、当該包装品において、油性菓子部分が13℃に達するまで冷却し、複合油性菓子を得た。その後、当該複合油性菓子を20℃にて保管した。
Hereinafter, although an example is given and explained further, the present invention is not limited to these.
Example 1
A chocolate dough was prepared in a conventional manner by blending 20.000 parts by weight of cocoa mass, 40.950 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 7.500 parts by weight of cocoa butter, 11.000 parts by weight of vegetable oil and fat, 0.500 parts by weight of soybean lecithin, and 0.050 parts by weight of flavor. .
Further, 80.000 parts by weight of the chocolate dough and 20.000 parts by weight of almond paste were mixed to prepare a nut cream. After tempering the chocolate dough as usual, the mold was filled, the mold was inverted, the excess chocolate dough protruding from the mold was scraped off, and then cooled to form a shell. The shell was filled with nut cream and further covered with chocolate dough to form a bottom. Thereafter, the shell and the bottom chocolate were cooled so that the product temperature was 20 ° C., and peeled from the mold to obtain a bare composite oily confectionery product in which 50 parts by weight of nut cream was included in 50 parts by weight of chocolate. The bare composite oily confectionery product was packaged with a packaging laminate including an aluminum vapor deposited layer, and the packaged product was cooled until the oily confectionery part reached 13 ° C. to obtain a composite oily confectionery product. Thereafter, the composite oily confectionery was stored at 20 ° C.
実施例２
小麦粉57.000重量部、砂糖8.500重量部、脱脂粉乳3.800重量部、ショートニング7.500重量部、乳化剤0.1500重量部、食塩0.250重量部、膨脹剤0.800重量部、水22.000重量部を混合し、2ｍｍの厚さのシートに圧延し、長方形に型抜きした。これを180℃のオーブンで15分間焼成し、15ｍｍ×20ｍｍ×4ｍｍの大きさの焼き菓子を得た。
また、カカオマス25.000重量部、砂糖42.450重量部、全粉乳15.000重量部、ココアバター5.000重量部、植物油脂12.000重量部、大豆レシチン0.500重量部、香料0.050重量部の配合で、常法によりチョコレート生地を調製した。このチョコレート生地を常法によりテンパリング後、縦20ｍｍ×横25ｍｍの成形型に厚さ4ｍｍとなるよう充填し、その後上記焼き菓子を接合した。これをチョコレート部分が18℃となるよう冷却し、成形型から剥離させ、焼き菓子とチョコレートが接合した複合油性菓子裸品を得た。当該複合油性菓子裸品をアルミ蒸着層を含む包装積層材にて包装し、当該包装品において油性菓子部分が13℃に達するまで冷却し、複合油性菓子を得た。その後当該複合油性菓子を20℃にて保管した。
Example 2
Mixing 57.000 parts by weight of wheat flour, 8.500 parts by weight of sugar, 3.800 parts by weight of skim milk powder, 7.500 parts by weight of shortening, 0.1500 parts by weight of emulsifier, 0.250 parts by weight of salt, 0.800 parts by weight of swelling agent, 22.000 parts by weight of water, It was rolled into a sheet and die-cut into a rectangle. This was baked in an oven at 180 ° C. for 15 minutes to obtain a baked confectionery having a size of 15 mm × 20 mm × 4 mm.
Also, the chocolate dough is prepared in a conventional manner by blending 25.000 parts by weight of cocoa mass, 42.450 parts by weight of sugar, 15.000 parts by weight of whole milk powder, 5.000 parts by weight of cocoa butter, 12.000 parts by weight of vegetable oil and fat, 0.500 parts by weight of soybean lecithin, and 0.050 parts by weight of fragrance. Prepared. This chocolate dough was tempered by a conventional method, and then filled into a 20 mm long × 25 mm wide mold so as to have a thickness of 4 mm, and then the baked confectionery was joined. This was cooled so that a chocolate part might be 18 degreeC, it was made to peel from a shaping | molding die, and the composite oil-based confectionery naked article which the baked confectionery and the chocolate joined was obtained. The bare composite oily confectionery product was packaged with a packaging laminate including an aluminum vapor deposition layer, and cooled until the oily confectionery portion reached 13 ° C. in the packaged product to obtain a composite oily confectionery product. Thereafter, the composite oily confectionery was stored at 20 ° C.
実施例３
小麦粉60.475重量部、砂糖14.500重量部、ショートニング17.000重量部、食塩0.700重量部、膨脹剤0.900重量部、水6.425重量部を混合し、2.5ｍｍの厚さのシートに圧延し、直径50ｍｍの円形に型抜きした。これを170℃のオーブンで17分間焼成し、円形板状の焼き菓子を得た。
また、カカオマス23.000重量部、砂糖39.450重量部、全粉乳16.000重量部、ココアバター5.500重量部、植物油脂15.500重量部、大豆レシチン0.500重量部、香料0.050重量部の配合で、常法によりチョコレート生地を調製した。チョコレート生地を常法通りテンパリング後、前記円形板状の焼き菓子の片面に被覆し、チョコレート部分の品温が22℃となるよう冷却、固化させ、焼き菓子70重量部とチョコレート30重量部から成る複合油性菓子裸品を得た。当該複合油性菓子裸品をアルミ蒸着層を含む包装積層材にて包装し、当該包装品において油性菓子部分が13℃に達するまで冷却し、複合油性菓子を得た。その後当該複合油性菓子を20℃にて保管した。
Example 3
Mix 60.475 parts by weight of flour, 14.500 parts by weight of sugar, 17.000 parts by weight of shortening, 0.700 parts by weight of salt, 0.900 parts by weight of expansion agent and 6.425 parts by weight of water, roll into a 2.5 mm thick sheet, and make a circle with a diameter of 50 mm Die cut. This was baked in an oven at 170 ° C. for 17 minutes to obtain a circular plate-like baked confectionery.
Also, the chocolate dough is prepared by a conventional method with a composition of 23.000 parts by weight of cocoa mass, 39.450 parts by weight of sugar, 16.000 parts by weight of whole milk powder, 5.500 parts by weight of cocoa butter, 15.500 parts by weight of vegetable oil and fat, 0.500 parts by weight of soybean lecithin, and 0.050 parts by weight of flavor. Prepared. After tempering the chocolate dough as usual, it is coated on one side of the circular plate-shaped baked confectionery, cooled and solidified so that the product temperature of the chocolate part is 22 ° C, and consists of 70 parts by weight of baked confectionery and 30 parts by weight of chocolate A complex oily confectionery naked product was obtained. The bare composite oily confectionery product was packaged with a packaging laminate including an aluminum vapor deposition layer, and cooled until the oily confectionery portion reached 13 ° C. in the packaged product to obtain a composite oily confectionery product. Thereafter, the composite oily confectionery was stored at 20 ° C.
実施例４
カカオマス20.000重量部、砂糖40.950重量部、全粉乳20.000重量部、ココアバター7.500重量部、植物油脂11.000重量部、大豆レシチン0.500重量部、香料0.050重量部の配合で、常法によりチョコレート生地を調製した。
また、ローストしたアーモンドを刻み、7メッシュを通過し14メッシュを通過しないサイズに篩別した。チョコレート生地を常法通りテンパリング後、チョコレート生地80重量部に前記篩別したアーモンドを20重量部混合し、続いてこれを成形型に充填し、チョコレート部分の品温が21℃となるよう冷却して成形型から剥離させ、複合油性菓子裸品を得た。当該複合油性菓子裸品をアルミ蒸着層を含む包装積層材にて包装し、当該包装品において油性菓子部分が13℃に達するまで冷却し、複合油性菓子を得た。その後当該複合油性菓子を20℃にて保管した。
Example 4
A chocolate dough was prepared in a conventional manner by blending 20.000 parts by weight of cocoa mass, 40.950 parts by weight of sugar, 20.000 parts by weight of whole milk powder, 7.500 parts by weight of cocoa butter, 11.000 parts by weight of vegetable oil and fat, 0.500 parts by weight of soybean lecithin, and 0.050 parts by weight of flavor. .
The roasted almonds were chopped and sieved to a size that passed 7 mesh and not 14 mesh. After tempering the chocolate dough as usual, 80 parts by weight of the chocolate dough is mixed with 20 parts by weight of the sieved almonds, then filled in a mold, and cooled so that the product temperature of the chocolate part is 21 ° C. And peeled from the mold to obtain a bare composite oily confectionery product. The bare composite oily confectionery product was packaged with a packaging laminate including an aluminum vapor deposition layer, and cooled until the oily confectionery portion reached 13 ° C. in the packaged product to obtain a composite oily confectionery product. Thereafter, the composite oily confectionery was stored at 20 ° C.
実施例５
包装品を冷却する際の油性菓子部分の到達最低温度が10℃である以外は実施例１と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Example 5
A composite oily confectionery was produced in the same manner as in Example 1 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 10 ° C, and stored at 20 ° C.
実施例６
包装品を冷却する際の油性菓子部分の到達最低温度が14℃である以外は実施例２と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Example 6
A composite oily confectionery was produced in the same manner as in Example 2 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 14 ° C, and stored at 20 ° C.
実施例７
包装品を冷却する際の油性菓子部分の到達最低温度が７℃である以外は実施例３と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Example 7
A composite oily confectionery was produced in the same manner as in Example 3 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 7 ° C, and stored at 20 ° C.
実施例８
包装品を冷却する際の油性菓子部分の到達最低温度が3℃である以外は実施例４と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Example 8
A composite oily confectionery was produced in the same manner as in Example 4 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 3 ° C, and stored at 20 ° C.
比較例１
包装品を冷却する際の油性菓子部分の到達最低温度が17℃である以外は実施例１と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Comparative Example 1
A composite oily confectionery was produced in the same manner as in Example 1 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 17 ° C, and stored at 20 ° C.
比較例２
包装品を冷却する際の油性菓子部分の到達最低温度が17℃である以外は実施例２と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Comparative Example 2
A composite oily confectionery was produced in the same manner as in Example 2 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 17 ° C, and stored at 20 ° C.
比較例３
包装品を冷却する際の油性菓子部分の到達最低温度が17℃である以外は実施例３と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Comparative Example 3
A composite oily confectionery was produced in the same manner as in Example 3 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 17 ° C, and stored at 20 ° C.
比較例４
包装品を冷却する際の油性菓子部分の到達最低温度が17℃である以外は実施例４と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Comparative Example 4
A composite oily confectionery was produced in the same manner as in Example 4 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 17 ° C, and stored at 20 ° C.
比較例５
包装品を冷却する際の油性菓子部分の到達最低温度が16℃である以外は実施例１と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Comparative Example 5
A composite oily confectionery was produced in the same manner as in Example 1 except that the minimum temperature reached by the oily confectionery part when the packaged product was cooled was 16 ° C, and stored at 20 ° C.
比較例６
包装品を冷却する際の油性菓子部分の到達最低温度が18℃である以外は実施例１と同じ方法で複合油性菓子を製造し、20℃にて保管した。
Comparative Example 6
A composite oily confectionery was produced in the same manner as in Example 1 except that the lowest temperature reached by the oily confectionery part when the packaged product was cooled was 18 ° C, and stored at 20 ° C.
実施例１〜８、比較例１〜６の複合油性菓子につき、20℃にて1ヶ月保管後、外観の状態を観察した。その結果を表1に示す。
Claims (2)
ａ) 油性菓子部分の品温が１５℃以上２３℃以下となるよう冷却し、
ｂ）得られた複合油性菓子を、裸品同士が付着しない２３℃以下で防湿性のある包装材料にて包装した後、
ｃ）当該包装品中の油性菓子部分の品温が１５℃未満となるよう冷却し、
ｄ）２０℃に保管することにより、
ファットブルームが発現し難く、美しい外観を保持出来る複合油性菓子の製造方法。 Combine an oily confectionery that requires tempering with another food in a state having at least one contact,
a) Cool so that the temperature of the oily confectionery part is 15 ° C or higher and 23 ° C or lower,
b) After wrapping the obtained composite oily confectionery with a moisture-proof packaging material at 23 ° C. or less where naked products do not adhere to each other,
c) Cool so that the temperature of the oily confectionery part in the packaged product is less than 15 ° C,
d) By storing at 20 ° C,
A process for producing a composite oily confectionery that does not easily produce fat bloom and can maintain a beautiful appearance.
以上 A composite oily confectionery produced by the production method according to claim 1.
that's all
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| US5023106A (en) * | 1989-03-28 | 1991-06-11 | The Procter & Gamble Co. | Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
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