JP5922741B2 - Oil-based confectionery and method for producing oil-based confectionery - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a composite oily confectionery comprising a combination of oily confectionery having different compositions and / or physical properties and a method for producing a composite oily confectionery.

  Conventionally, composite confectionery is known in which baked confectionery such as biscuits and cookies and frozen confectionery such as ice cream are coated or joined with an oily confectionery such as chocolate. However, a lot of oleaginous confectionery, which is entirely made of oleaginous confectionery such as chocolate and is able to taste the texture gap between the inner layer and the outer layer, has not been provided.

  For example, Patent Document 1 described below describes a method for producing a baked confectionery characterized in that bubbles are contained in chocolate dough, then molded, baked and solidified. And it is described that by adjusting the baking conditions, it is possible to obtain a baked confectionery having a new flavor and texture while the surface forms a hard biscuit-like structure by baking and the inside has a soft chocolate structure.

  Patent Document 2 below is a baked chocolate confectionery obtained by baking a surface layer of a chocolate molded article made of chocolate dough, having a surface structure that does not adhere to fingers at 40 ° C., and a surface that does not burn. A baked chocolate confectionery characterized in that the inside of the confectionery includes a soft portion having a maximum particle size of 40 μm or less as measured by a micrometer at 40 ° C. is disclosed.

  Further, in Patent Document 3 below, an aerated oil-based confectionery dough is directly injected into a heated mold, the interface portion is melted, and a thin layer is formed at the interface portion with the inner surface of the mold, and then a cooled stamping die. A process for producing an aerated composite oily confectionery, characterized in that a shell is formed by pressing at, and edible is filled inside the shell as a center is described. And as edible, it is described that it is preferable to use oily confectionery having different physical properties and flavor from the oily confectionery dough that is a shell.

  Further, in Patent Document 4 below, a center part forming step in which an oily confectionery is molded into a predetermined shape to be a center part, and a liquid raw material and a solid raw material are applied to the surface of the center part while being rotated by a rotary hook. A skin layer forming step of forming a skin layer and a baking step of baking the skin layer formed on the surface of the center portion at 180 to 300 ° C. for 20 seconds to 3 minutes. The manufacturing method is described. The center portion may be a single layer, but it is described that it is preferably formed of two or more layers of oily confectionery.

JP-A-10-210934 Japanese Patent No. 5467618 JP 2004-81029 A JP 2004-97096 A

  However, in the techniques of Patent Documents 1 and 2 described above, a change in the texture of chocolate can be imparted by baking, but the change in texture is limited to the portion where the structure is denatured by the baking, and the texture due to baking is reduced. It was also difficult to adjust the change in feeling. Moreover, in the technique of the said cited literatures 3 and 4, it has become hard to the mouth with the shell and skin layer which comprise the surface of composite confectionery. On the other hand, with the diversification of consumer preferences, provision of composite confectionery that exhibits a new texture is desired.

  Therefore, the present inventors have intensively studied a composite confectionery that can feel the texture gap between fats and oils confectionery such as chocolate, etc., and used an oily confectionery having a soft texture as an inner layer, all or at least large. Even if another oleaginous confectionery is to be joined so as to cover the part, the shape retention of the inner layer is insufficient, and it is not suitable for efficient production by an extrusion molding apparatus, or even if it can be molded, the state is maintained. There is a problem that inconvenience occurs when firing after molding.

  Accordingly, an object of the present invention is to provide a composite oleaginous confectionery having a new texture suitable for mass production using an extrusion molding apparatus and the like, and a method for producing the same, in which the above problems are solved.

  In order to achieve the above object, one of the composite oily confectionery of the present invention includes a first oily confectionery forming an inner layer and a second oily fat forming an outer layer covering all or at least most of the first oily confectionery. A composite oily confectionery obtained by bonding a confectionery, wherein the first oily confectionery has a solid fat content (SFC) value of 0 to 50% at 20 ° C., and the second oily confectionery. Is characterized in that at least the surface layer is thermally denatured by firing so that it is not sticky when held by hand.

  Moreover, another one of the composite fat-based confectionery of the present invention includes a first fat-based confectionery forming an inner layer, and a second oil-based confectionery forming an outer layer covering at least the majority of the first oil-based confectionery. It is a composite oily confectionery formed by joining, wherein the first oily confectionery has a water content of 1 to 20% by mass, and the second oily confectionery has at least the surface layer held by hand. It is characterized by being thermally denatured by firing to the extent that it is not sticky.

  According to the composite oleaginous confectionery of the present invention, the first oleaginous confectionery forming the inner layer has a solid fat content (SFC) at 20 ° C. of 0 to 50%, or a moisture content of 1 to 20 mass. %, It is possible to form an inner layer with a soft texture by the first oily confectionery. Moreover, since the 2nd fat confectionery which makes an outer layer is heat-denatured by baking at least the surface layer, it joins so that the 2nd fat confectionery may cover all or at least most of the 1st fat confectionery. By being, it can make up for the lack of shape retention of the first oily confectionery, and can prevent the outer layer from softening or sinking. In addition, the outer layer is heat-denatured to the extent that it is not sticky when it is held by hand. By doing so, the texture as a whole other than the outer layer of the outer layer is also maintained, and the gap between the texture of the outer layer and the inner layer can be tasted firmly.

  In the composite oily confectionery of the present invention, it is preferable that the first oily confectionery is not aerated and the second oily confectionery is aerated. According to this, even if the inner layer is made of a soft first oleaginous confectionery, shape retention is imparted by the aerated second oleaginous confectionery, making it easier to form a composite oleaginous confectionery dough. be able to. In addition, since the outer layer is made of the second oily confectionery containing the air, it is thermally transformed to a non-sticky surface when hand-held by short-time baking, so that the first oily confectionery forming the inner layer is thermally transformed. Can be suppressed. Moreover, since the 1st oil-based confectionery is not aerated, it can taste the original thick feeling of the oil-based confectionery.

  Moreover, it is preferable that a said 1st oil-based confectionery contains a soft part whose maximum particle size of a solid substance is 40 micrometers or less when measured with a micrometer at 40 degreeC. According to this, the inner layer of a softer texture can be made.

  Moreover, it is preferable that mass ratio of the said 1st oil-based confectionery and the said 2nd oil-based confectionery is 3: 7-9: 1. According to this, the second oleaginous confectionery can make up for the lack of shape retention of the first oleaginous confectionery well, and the gap between the texture of the outer layer and the inner layer can be remarkably felt.

  Moreover, it is preferable that the second oily confectionery covers the whole of the first oily confectionery. According to this, the 2nd oil-based confectionery can compensate for the lack of shape retention of the 1st oil-based confectionery better. In addition, the entire composite oleaginous confectionery can be prevented from stickiness when held by hand.

  On the other hand, one of the methods for producing the composite fat-based confectionery according to the present invention is the first fat-based confectionery having an inner layer of a solid fat content (SFC) at 20 ° C. of 0 to 50%. Two oily confectionery is joined and molded so as to cover all or at least most of the first oily confectionery, and heat-denatured to the extent that the surface of the second oily confectionery is not sticky when held by hand It is characterized by firing.

  In addition, another method for producing the composite oleaginous confectionery according to the present invention includes a first oleaginous confectionery having an inner layer and a second oleaginous confectionery having an outer layer. 1. Joining and forming so as to cover all or at least most of one oleaginous confectionery, and baking so that the surface layer of the second oleaginous confectionery is not sticky when held by hand. And

  According to the method for producing a composite oleaginous confectionery of the present invention, the first oleaginous confectionery has a solid fat content (SFC) at 20 ° C. of 0 to 50% or a water content of 1 to 20 mass. %, It is possible to form an inner layer with a soft texture by the first oily confectionery. Moreover, since the 2nd fat confectionery which makes an outer layer is heat-denatured by baking at least the surface layer, it joins so that the 2nd fat confectionery may cover all or at least most of the 1st fat confectionery. By being, it can make up for the lack of shape retention of the first oily confectionery, and can prevent the outer layer from softening or sinking. In addition, the outer layer is heat-denatured to the extent that it is not sticky when it is held by hand. By doing so, the texture as a whole other than the outer layer of the outer layer is also maintained, and the gap between the texture of the outer layer and the inner layer can be tasted firmly.

  In the manufacturing method of the composite oily confectionery of the present invention, the first oily confectionery is extruded from the inner nozzle of the double nozzle, and the second oily confectionery is extruded from the outer nozzle of the double nozzle, respectively, to a predetermined shape. It is preferable to form by cutting. According to this, it can manufacture efficiently and can suppress production cost.

  Moreover, it is preferable that the second oleaginous confectionery covers the entire first oleaginous confectionery. According to this, the 2nd oil-based confectionery can compensate for the lack of shape retention of the 1st oil-based confectionery better. In addition, the entire composite oleaginous confectionery can be prevented from stickiness when held by hand.

  According to the present invention, without sacrificing the original texture of fat and oily confectionery such as chocolate, it is possible to firmly taste the texture of the texture between the inner layer and the outer layer, suitable for mass production by an extrusion molding apparatus, A composite oleaginous confectionery can be provided.

  In the present invention, the oleaginous confectionery means all fats and oils processed foods using cacao mass, cocoa powder, cocoa butter, fats and the like. Examples of the oily confectionery include chocolate, ganache, fat spread, praline paste, and the like, and chocolate is particularly preferable. In the present invention, chocolate is not limited by the provisions of regulations and regulations, and examples include pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, semi-milk chocolate, cocoa mass and cocoa powder. White chocolate that does not contain is also included.

  In a preferred embodiment of the present invention, the chocolate dough can be produced using cocoa mass and / or cocoa, sugar, milk powder, emulsifier, cocoa butter and / or fats and oils, fragrances, and the like used in ordinary chocolate as main ingredients. it can.

  As the saccharide, for example, a mixture of sugar and other saccharides such as trehalose, sugar alcohol, or the like is preferably used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain a reducing sugar such as lactose.

  As milk powder, for example, whole milk powder, skim milk powder, etc. can be used.

  As fats and oils, various fats and oils such as coconut oil, palm oil, and palm kernel oil, and these hardened oils, fractionated oils, transesterified oils, and the like can be used, which are either non-tempering type or tempering type fats and oils. May be.

  The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like.

  In the chocolate dough, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips, chocolate chips, dried fruits, or Ingredients such as marshmallows may be included.

  In one preferable aspect of the present invention, the first fat-based confectionery forming the inner layer can have a solid fat content (SFC) value of 0 to 50% at 20 ° C. The solid fat content (SFC) can be determined by the following standard fat analysis method.

(Standard oil analysis test method)
(1) Heat the sample in a constant temperature bath at 70 ° C., make it uniform, put it in a test tube, and plug the rubber stopper.
(2) Hold the sample packed in the test tube at 60.0 ± 0.2 ° C. for 30 minutes.
(3) Transfer this sample to 0 ± 2 ° C. and hold it for 30 minutes, then transfer to 26.0 ± 0.2 ° C. and hold for 30 minutes.
(4) Move again to 0 ± 2 ° C. and hold for 30 minutes, then hold at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to measure the solid fat content.
(5) If the measurement temperature is high, after measurement at the lowest temperature, the measurement sample is transferred to the next measurement temperature and held for 30 minutes, and then the solid fat content is measured. The same operation is repeated thereafter.
(6) In the above, the solid fat content can be measured using nuclear magnetic resonance (NMR).

  The solid fat content of the oleaginous confectionery can be adjusted, for example, by changing the oil and fat composition by selecting an oil or fat raw material.

  In another preferable aspect of the present invention, the first oily confectionery forming the inner layer may be one having a water content of 1 to 20% by mass. The water content can be determined by a water content test method such as Karl Fischer method or drying method. In addition, it is more preferable that the said water content is 2-20 mass%, and it is still more preferable that it is 3-20 mass%.

  The water content of the oleaginous confectionery can be adjusted, for example, by changing the composition of aqueous raw materials such as alcoholic beverages, creams and sugar solutions.

  The oleaginous confectionery in the range of the solid fat content or the water content as described above generally has a soft texture. However, its shape retention may not be able to withstand mass production by an extrusion molding apparatus or the like.

  On the other hand, as the second oleaginous confectionery forming the outer layer, one having a composition and / or physical properties different from those of the first oleaginous confectionery is used. For example, when the first fat-based confectionery used has a solid fat content (SFC) value of 0 to 50% at 20 ° C., the second fat-based confectionery has a higher solid fat content than the above. Preferably, those having a solid fat content of 10 to 50% higher than the above can be used. In that case, for example, as the second oleaginous confectionery forming the outer layer, the inner layer is formed except that the value of solid fat content (SFC) at 20 ° C. is more than 50% and 90% or less, more preferably more than 60% and 80% or less. It is also possible to use the first oleaginous confectionery that is similar to the first confectionery composition. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier.

  In addition, for example, when the first oily confectionery having a water content of 1 to 20% by mass is used, the second oily confectionery has a lower water content than the above, and preferably has a water content of 0 mass. % Or more and less than 1% by mass can be used. In that case, for example, as the second oleaginous confectionery forming the outer layer, except that the water content is 0% by mass or more and less than 1% by mass, the first oleaginous confectionery forming the inner layer is similar to the composition thereof. It can also be used. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier.

  Furthermore, when using the thing which is not aerated as a 1st fat-and-oil confectionery, what is aerated as 2nd fat-and-oil can be used. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier.

  Thus, in the present invention, the first oily confectionery forming the inner layer and the second oily confectionery forming the outer layer are oily confectionery having different compositions and / or physical properties. The composite confectionery which can feel the gap of the texture of an outer layer can be provided.

  In the present invention, as the second oleaginous confectionery forming the outer layer, an aerated and specific gravity of 0.2 to 1.1 may be used. According to this, the effect of supplementing the lack of shape retention of the first oily confectionery can be enhanced. If the specific gravity of the second oily confectionery exceeds the above range, the effect of supplementing shape retention tends to be poor, such being undesirable. Further, if the specific gravity of the second oleaginous confectionery is less than the above range, the fluidity of the oleaginous confectionery tends to deteriorate and it becomes difficult to mold, which is not preferable. As the second oleaginous confectionery, it is more preferable to use one having a specific gravity of 0.5 to 1.1, and most preferable to use one having a specific gravity of 0.7 to 1.0. The aeration can be carried out by mixing the oily confectionery dough with heat, cooling, pressurization, decompression as necessary, using a mixer, an aerated mixer device, etc., and adding bubbles to the dough. it can.

  The specific gravity can be measured by, for example, a method in which an oily confectionery in a fluid state is ground into a 200 ml cup and its mass is measured. It can also be measured by a method of image analysis of a cross-sectional micrograph. Specifically, for example, the fat-based confectionery that is solidified and does not have fluidity is cut, and a micrograph of the cross section is subjected to image analysis, and the ratio of the area occupied by bubbles to the cross-sectional area is biased. Specific gravity can be obtained by measuring without any problems.

  There is no problem even if the aerated confectionery is used as the first oily confectionery, but in that case, it is preferable to use one having a specific gravity of 0.3 to 1.2, and a specific gravity of 0.6. It is more preferable to use a material having a specific gravity of ˜1.2, and it is even more preferable to use a material having a specific gravity of 0.8 to 1.2. Moreover, it is preferable to use the thing whose value is 0.1 or more larger than the specific gravity of the said 2nd oil-based confectionery, and it is more preferable to use the thing whose value is 0.2 or more. The aeration method and the specific gravity measurement method are the same as those described for the second oily confectionery. It is not preferable to use a product with a very high air content because the original thick feeling of the oleaginous confectionery tends not to be experienced. Further, when further baked, it is not preferable because the thermal conductivity is good due to the aerated gas bubbles, and it is easily heat-denatured, so that the original texture and flavor of the oily confectionery tend to be impaired by heat denaturation. Most preferably, the first oleaginous confectionery is in a non-aerated form.

  The composite oily confectionery of the present invention is formed by joining the first oily confectionery forming the inner layer and the second oily confectionery forming the outer layer covering the whole or at least most of the first oily confectionery. It is a complex oily confectionery. Here, “forming the inner layer” or “forming the outer layer” means that the first oily confectionery is arranged inside the second oily confectionery as viewed from the whole of the composite oily confectionery, and is not necessarily the inner layer. It does not mean that the boundary between the outer layer and the outer layer is formed. In addition, “at least covering most” means that 60% or more, more preferably 70% or more, and still more preferably 80% or more of the surface of the first oily confectionery is covered with the second oily confectionery. Means that If it is less than the above range, the effect of supplementing the shape retention tends to be poor, which is not preferable. Most preferably, the first oily confectionery is in a form in which the entire surface is covered with the second oily confectionery. In addition, the first oleaginous confectionery forming the inner layer and the second oleaginous confectionery forming the outer layer may each contain ingredients such as a pulverized product of nuts. The composition and / or physical properties of the oily confectionery and / or the second oily confectionery means a composition and / or physical properties excluding its ingredients. Further, in addition to the inner layer made of the first oily confectionery and the outer layer made of the second oily confectionery, other layers or inclusions made of the oily confectionery may be used as long as the effects of the present invention are not impaired. You may have.

  The size of the composite fat-based confectionery of the present invention may be set as appropriate, but it is preferable that the minimum diameter or the short side length of the molded product is 0.5 to 5.0 cm. It is more preferable to set it to 0.0 to 2.5 cm. If the size is less than the above range, molding tends to be difficult, which is not preferable. Further, if the size exceeds the above range, it is not preferable because there is a tendency that a decrease in shape retention due to its own weight cannot be compensated.

  Moreover, it is preferable that mass ratio of the said 1st oil-based confectionery and the said 2nd oil-based confectionery is 3: 7-9: 1, and it is more preferable that it is 5: 5-9: 1. If the mass ratio of the first oleaginous confectionery forming the inner layer is too large relative to the second oleaginous confectionery forming the outer layer, the shape retention tends to decrease, such being undesirable. In addition, if the mass ratio of the first oleaginous confectionery forming the inner layer is too small relative to the second oleaginous confectionery forming the outer layer, the texture and flavor of the inner layer tend to be insufficient, such being undesirable.

  As a method of molding the composite oily confectionery of the present invention, by molding, in the mold (mold), the shell by the second oily confectionery, the center by the first oily confectionery, the second oily confectionery, Extruding the bottom from the double nozzle of the extrusion molding apparatus, the first oily confectionery from the inner nozzle, the second oily confectionery from the outer nozzle, respectively, A method of cutting to a predetermined shape, a method of coating the first oily confectionery made into a predetermined shape by coating molding with a second oily confectionery using an enrober, etc., from the outer nozzle using a one-shot depositor After starting the extrusion of the second oleaginous confectionery, after extruding the first oleaginous confectionery from the inner nozzle and finishing the extrusion from the inner nozzle, It is possible to use a method such as to terminate the extrusion Le. Of these, production by an extrusion molding apparatus is particularly preferable. According to this, it can manufacture efficiently and can suppress production cost.

  In this invention, after joining and shape | molding the said 1st oil-based confectionery and the said 2nd oil-based confectionery, the molded object is further baked to make a composite oil-based confectionery. Firing can be performed using an oven, a Schwan burner, a gas burner, a microwave oven, or the like. The firing conditions may be appropriately adjusted according to the capability and characteristics of the apparatus used. By the adjustment, for example, the outer layer of the second oleaginous confectionery is thermally denatured by baking to such an extent that the outer layer is not sticky when held by hand, and the inner layer is avoided from being thermally denatured. It is possible to maintain the texture and flavor of the inner layer of the oily confectionery. In the case of an oven, the temperature is typically 200 to 270 ° C. for 1 to 10 minutes. After firing, heat may be removed by forced cooling with air blow or the like.

  In addition, whether it is not sticky when it is held by hand should be determined by touching the surface with a force that is normally enough to pinch the confectionery, and whether or not the oleaginous confectionery constituting the second oleaginous confectionery adheres to the fingers. Can do.

  Also, whether the inner layer of the first oleaginous confectionery is not thermally denatured is obtained by taking a part of the inner layer of the composite oleaginous confectionery as a sample and using a micrometer at 40 ° C. When the maximum particle size (excluding ingredients such as a pulverized material) is measured and the value indicates 40 μm or less, it can be determined that such a soft portion is included. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) or the like can be used.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

[Example 1]
Composition of 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil A (55% SFC at 20 ° C.), 0.5 parts by weight of lecithin The inner layer chocolate was prepared. The SFC value at 20 ° C. of this inner layer chocolate was 50%.
Outer layer chocolate by blending 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil and fat E (82% SFC at 20 ° C.) and 0.5 parts by weight of lecithin Was prepared. The SFC value at 20 ° C. of this outer layer chocolate was 75%. The outer layer chocolate was agitated for a predetermined time under a pressure of 1.5 atm with a pressure mixer. The specific gravity after aeration was 0.7.
According to a conventional method, using an extrusion molding apparatus, the inner layer chocolate is extruded from the inner nozzle of the double nozzle, and the outer layer chocolate is extruded from the outer nozzle, and the ratio of the mass of the extruded inner layer and outer layer is extruded. 4: 1, and the extrudate is cut to a predetermined length to form a shape of approximately 2.8 cm (vertical) × 2.0 cm (width) × 1.1 cm (height). The obtained molded product was baked in an oven at 220 ° C. for 3 minutes to obtain a composite oleaginous confectionery.

[Example 2]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 9: 1.

[Example 3]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 1.

[Example 4]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 2.

[Example 5]
Among the blends of the inner layer chocolate, 29 parts by mass of vegetable oil B (the SFC value at 20 ° C. is 29%) is mixed with 29 parts by mass of the vegetable oil A (the SFC value at 20 ° C. is 55%). A composite oily confectionery was prepared in the same manner as in Example 1 except that the inner layer chocolate having an SFC value of 29% at 20 ° C. was used.

[Example 6]
Among the blends of the inner layer chocolate, 29 parts by mass of vegetable oil C (value of SFC at 20 ° C. is 0%) instead of 29 parts by mass of vegetable oil A (value of SFC at 20 ° C. is 55%) A composite oily confectionery was prepared in the same manner as in Example 1 except that the inner layer chocolate having an SFC value of 0% at 20 ° C. was used.

[Example 7]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 3.

[Example 8]
An inner layer having a moisture content of 4.0% by mass is added to and blended with 80 parts by mass of the chocolate of the inner layer chocolate of Example 1 and 12 parts by mass of concentrated cream, 6 parts by mass of sugar solution, and 2 parts by mass of brandy. Chocolate was prepared.
Outer layer chocolate by blending 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil and fat E (82% SFC at 20 ° C.) and 0.5 parts by weight of lecithin Was prepared. The SFC value at 20 ° C. of this outer layer chocolate was 75%. The outer layer chocolate was agitated for a predetermined time under a pressure of 1.5 atm with a pressure mixer. The specific gravity after aeration was 1.0.
According to a conventional method, using an extrusion molding apparatus, the inner layer chocolate is extruded from the inner nozzle of the double nozzle, and the outer layer chocolate is extruded from the outer nozzle, and the ratio of the mass of the extruded inner layer and outer layer is extruded. 2: 1, and the extrudate is cut into a predetermined length to form a shape of approximately 2.8 cm (vertical) × 2.0 cm (width) × 1.1 cm (height). The obtained molded product was baked in an oven at 220 ° C. for 3 minutes to obtain a composite oleaginous confectionery.

[Example 9]
An inner layer having a water content of 13.0% by mass is further added to 40 parts by mass of the chocolate of the inner layer chocolate of Example 1 by adding 36 parts by mass of concentrated cream, 18 parts by mass of sugar solution, and 6 parts by mass of brandy. Chocolate was prepared. A composite oily confectionery was prepared in the same manner as in Example 8 except that this inner layer chocolate was used.

[Example 10]
In addition to 38 parts by mass of the chocolate prepared by blending the inner layer chocolate of Example 1, 34 parts by mass of concentrated cream, 17 parts by mass of sugar solution, 6 parts by mass of brandy, and 5 parts by mass of water were added and compounded, and the water content was 17.0. The inner layer chocolate which is the mass% was prepared. A composite oily confectionery was prepared in the same manner as in Example 8 except that this inner layer chocolate was used.

[Example 11]
A composite oleaginous confectionery was prepared in the same manner as in Example 8, except that the outer layer chocolate was not aired and the specific gravity was 1.2.

[Example 12]
A composite oleaginous confectionery was prepared in the same manner as in Example 9 except that the outer layer chocolate was not aired and the specific gravity was 1.2.

[Example 13]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted so that the specific gravity of the outer chocolate was 1.1.

[Example 14]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted so that the specific gravity of the outer chocolate was 0.2.

[Example 15]
The inner layer chocolate is agitated with a pressure mixer at 2 atm for a predetermined time to contain air, the specific gravity after the aeration is 0.7, the pressure of the pressure mixer and the stirring time are adjusted, and the specific gravity of the outer layer chocolate is adjusted. A composite oily confectionery was prepared in the same manner as in Example 1 except that the value was 0.6.

[Example 16]
The inner layer chocolate is agitated with a pressure mixer at 3 atm for a predetermined time to be aerated, the specific gravity after the aeration is set to 0.3, the pressure of the pressure mixer and the agitation time are adjusted, and the specific gravity of the outer layer chocolate is adjusted. A composite oleaginous confectionery was prepared in the same manner as in Example 1 except that 0.2.

[Example 17]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the inner layer chocolate was stirred for 2 hours at 2 atm with a pressure mixer and aerated, and the specific gravity after aeration was changed to 0.7. did.

[Example 18]
The inner layer chocolate was stirred for a predetermined time at 2 atm with a pressure mixer and aerated, the specific gravity after the aeration was set to 0.7, and the pressure mixer agitation time was adjusted to adjust the specific gravity of the outer layer chocolate to 0. A composite oily confectionery was prepared in the same manner as in Example 1 except for using 8.

[Comparative Example 1]
A composite oily confectionery was prepared in the same manner as in Example 4 except that it was not baked.

[Comparative Example 2]
A composite oily confectionery was prepared in the same manner as in Example 7 except that it was not baked.

[Comparative Example 3]
Among the blends of the inner layer chocolate, 29 parts by weight of vegetable oil D (60% SFC value at 20 ° C.) is mixed with 29 parts by weight of vegetable oil A (SFC value at 20 ° C. is 55%). A composite oily confectionery was prepared in the same manner as in Example 4 except that an inner layer chocolate having an SFC value of 55% at 20 ° C. was used and no baking was performed.

[Comparative Example 4]
A dough was prepared by blending the inner layer chocolate of Example 1 and molded into the same shape as Example 1 according to a conventional method. The obtained molded product was baked in an oven at 220 ° C. for 3 minutes to obtain a composite oily confectionery.

[Comparative Example 5]
A composite oily confectionery was prepared in the same manner as in Example 8 except that baking was not performed.

[Comparative Example 6]
In addition to 36 parts by mass of the chocolate obtained by blending the inner layer chocolate of Example 1, 32 parts by mass of concentrated cream, 16 parts by mass of sugar solution, 6 parts by mass of brandy, and 10 parts by mass of water were added and compounded, and the water content was 22.0 The inner layer chocolate which is the mass% was prepared. Except having used this inner layer chocolate, it carried out similarly to Example 8, and tried preparation of composite oil-based confectionery.

<Test Example 1>
Each composite fat-based confectionery shown in Table 1 was stored at 28 ° C. for 1 week, and the presence or absence of a phenomenon that the surface was softened was observed. The results are shown in Table 1.

  As a result, the following became clear.

  (1) As seen in Comparative Example 1 (no baking) and Comparative Example 2 (no baking), when chocolate having an SFC value of 50% at 20 ° C. is used as the inner layer, baking is not performed. During storage, surface softening occurred. On the other hand, as seen in Examples 1 to 7, the inner layer has an SFC value of 50% at 20 ° C. (Examples 1 to 4 and Example 7), or an SFC value at 20 ° C. Even when chocolate of 29% (Example 5) or 0% (Example 6) was used, the occurrence of softening was suppressed by baking.

  (2) The composite oleaginous confectionery of Examples 1 to 7 can be baked to such an extent that the outer layer is not sticky when held by hand according to the above baking conditions. It was a complex oleaginous confectionery with a light feeling and a smooth inner layer that was soft and well-dissolved, and that can feel the gap between the outer and inner layers of chocolate.

  (3) As seen in Comparative Example 3 (without baking), when chocolate having an SFC value of 55% at 20 ° C. is used as the inner layer, surface softening does not occur during storage without baking. However, as the texture of the inner layer, smoothness, softness, and good melting of the mouth were insufficient.

  (4) As seen in Comparative Example 4 (with baking), when only the inner-layer chocolate used in Example 1 was baked, the original shape was not retained by sagging.

<Test Example 2>
Each composite oleaginous confectionery shown in Table 2 was stored at 28 ° C. for 1 week, and the presence or absence of a phenomenon of softening the surface was observed. The results are shown in Table 2.

  As a result, the following became clear.

  (1) As seen in Comparative Example 5 (no baking), when chocolate having a moisture content of 4.0% by mass is used as the inner layer, softening of the surface occurs during storage unless baking is performed. I have. On the other hand, as can be seen in Examples 8 to 12, when the inner layer uses chocolate having a moisture content of 4.0% by mass, or a moisture content of 13.0% by mass or 17.0% by mass However, the occurrence of softening was suppressed by firing.

  (2) The composite oleaginous confectionery of Examples 8 to 12 can be baked to such an extent that the outer layer is not sticky when held by hand under the above baking conditions. It was a complex oleaginous confectionery with a light feeling and a smooth inner layer that was soft and well-dissolved, and that can feel the gap between the outer and inner layers of chocolate.

  (3) As seen in Comparative Example 6, if the moisture content of the inner layer of the hydrated chocolate is too high, there is no shape retention, the shape after molding by the extrusion molding apparatus cannot be maintained, and baking may be performed. could not.

<Test Example 3>
Each composite oleaginous confectionery shown in Table 3 was baked in an oven under the baking conditions shown in the same table. A part of the inner layer of the obtained fired product was sampled and used as a sample, and the maximum particle size of the solid matter of the sample was measured with a micrometer at 40 ° C. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) was used. The results are shown in Table 3.

As a result, according to the above baking conditions, the outer layer can be baked to the extent that it is not sticky when it is held by hand, and those composite oleaginous confectionery has a light texture on the outer layer, and the inner layer is soft and melts well. It was a complex oleaginous confectionery that can firmly feel the texture of the chocolate texture of the outer and inner layers.

Claims (7)

A first oil-based confectionery formed by joining a first oil-based confectionery forming an inner layer and a second oil-based confectionery forming an outer layer covering all or at least most of the first oil-based confectionery. The oleaginous confectionery is made of chocolate having a solid fat content (SFC) at 20 ° C. of 0 to 50%, and the second oleaginous confectionery has a solid fat content (SFC) value at 20 ° C. of the first confectionery. 1 to 50% higher than the solid fat content of the oleaginous confectionery, comprising a chocolate which is aerated and has a specific gravity of 0.2 to 1.1 , the first oleaginous confectionery and the second oleaginous confectionery mass ratio of 3: 7 to 9: 1, a surface layer of said second oleaginous confectionery, baking composite greasy confectionery, characterized in that it is thermally denatured so as not tacky when held by hand . The baked composite oily confectionery according to claim 1, wherein the first oily confectionery is not aerated. The said 1st oil-based confectionery is a baking composite oil-based confectionery of Claim 1 or 2 containing the soft part whose maximum particle size of a solid substance when measured with a micrometer at 40 degreeC is 40 micrometers or less. The baked composite oily confectionery according to any one of claims 1 to 3 , wherein the second oily confectionery covers the entire first oily confectionery. The first fat and oily confectionery having an inner layer composed of chocolate having a solid fat content (SFC) at 20 ° C of 0 to 50%, and the solid fat content (SFC) at 20 ° C of the first fat and oily 10-50% of a solid fat content of the confectionery many and are aerated, specific gravity of the chocolate is a 0.2 to 1.1, a second oleaginous confectionery forming an outer layer, said first oleaginous confectionery And the second oily confectionery are joined and molded so as to cover all or at least most of the first oily confectionery so that the mass ratio of the second oily confectionery becomes 3: 7 to 9: 1. A method for producing a baked composite fat-based confectionery, characterized in that the baked composite confectionery is baked so that the surface layer of the confectionery is not sticky when held by hand. Said first oleaginous confectionery from inner nozzle of a double nozzle, the second oleaginous confectionery from outer nozzle of the double nozzle, extruded, respectively, according to claim 5, wherein the molding by cutting to a predetermined shape The manufacturing method of baked composite fat-based confectionery. The method for producing a baked composite oily confectionery according to claim 5 or 6 , wherein the second oily confectionery covers the whole of the first oily confectionery.