JP5928083B2 - Topping material for confectionery bread and method for producing the same - Google Patents

Description

The present invention relates to an overcoating material for confectionery bakery and a method for producing the same, which has no oily feeling, good flavor expression, excellent gloss of appearance, and has a presence such that the overcoating material cannot be seen through.

In order to increase the added value of confectionery and bread, chocolate is used as a topping material for confectionery bread. By applying such chocolates to confectionery and breads, a food having high palatability can be provided due to the flavor derived from chocolate and the appearance gloss of the chocolate surface. The average particle size of chocolates that have been generally used is 15 to 25 μm and has a smooth texture. The fats and oils of the chocolates are designed to be 35 to 60% by weight higher than ordinary plate-like chocolates and the like in order to make a low-viscosity dough that facilitates the topping operation. In addition, the fats and oils used for the chocolate have a melting point of 10 to 45 ° C. so as to maintain an appropriate heat-resistant shape keeping property in accordance with the distribution temperature zone in the market of confectionery and breads overlaid with chocolates. Oils and fats are mainly used.

The quality problems of the above chocolates include the use of oils with a relatively high melting point and the effect of a relatively high oil content, resulting in an oily texture with a strong oily feel and the melting rate of the oil in the continuous phase This is because the flavor expression is slow due to its slowness.

Various methods for solving the problems of the above-mentioned strong oily texture and the slow development of flavor have been studied.

For example, Patent Document 1 discloses a topping material for confectionery bakery products that includes oil and fat and sugar as main components and includes coarse particles having a solid content other than oil and fat of 50 μm or more. The topping can approximate the appearance and texture of a glaze or fondant, and it is a topping with a drastic reduction in oiliness and a rapid onset of flavor due to the endothermic reaction caused by the rapid dissolution of sugar when eaten. Although it is possible to make ingredients, it is very easy to sag when it is applied to confectionery and bread, and it is easy to flow and the appearance is poor and it shows through and the presence of the overlay is poor There was a problem.

Patent Document 2 includes fats and oils, sugar and powdered milk as main components, and the average particle size of sugar is 50 to 300 μm, in order to solve the problem of easy sag and easy flow from among the problems of the topping material as described above. A topping material for confectionery bread, in which the particle size of 5% by weight or more of milk powder is less than 50 μm, has been proposed. This topping material has both a sharp glaze-like texture and a suitability for topping that solves the problem of easy flow and easy to flow, but the presence of the topping material is visible through the lack of luster after the topping. There was a problem of poor feeling.

Patent Document 3 relates to icing comprising saccharides and emulsifiers as main constituents, wherein 80% by weight or more of the sugar is 63 μm under the sieve, and 40% by weight or more of the 32 μm to 63 μm sieve is contained, and the sugar in the icing The amount is 50% by weight or more. This icing is characterized by good texture and fluidity, and does not cause crying or stickiness after topping. There was a problem of poor feeling.

As mentioned above, there is no topping material for confectionery bakery that has both excellent texture and appearance, there is a significant reduction in oiliness and speed of flavor development, and excellent gloss after coating, There has been a demand for a new confectionery topping that has no presence of transparency and has a strong presence.

Republished Patent WO00 / 076328 JP 2002-84794 A JP-A-4-252142

The object of the present invention is a novel confectionery bakery topping that has no oily feeling, has a texture and flavor that expresses the flavor quickly, has an excellent gloss after appearance, and has a clear presence. It is to provide a material and a manufacturing method thereof.

In order to solve the above problems, the present inventor has intensively studied, and as a result of making the solid content particle size in the top cover material a specific particle size distribution, there is no oily feeling, and the texture and flavor that flavor development is fast The present invention has been completed by finding that a new topping material for confectionery bakery can be obtained that has a glossy appearance and is excellent in gloss after being overlaid, and that is transparent and has a presence.

That is, the present invention
(1) It contains fats and oils and sugars as main components, and the particle size of solids other than fats and oils contains 30% by weight or more of particles of 30 μm or less and 10% by weight or more of particles of 90 μm or more in the particle size distribution. Topping material for confectionery bread.
(2) The topping material for confectionery bread according to (1), wherein the fat in the topping material for confectionery bread is 25 to 75% by weight.
(3) The top material for confectionery bread according to (1) or (2), wherein the sugar in the top material for confectionery bread is 25 to 75% by weight.
(4) The particle size distribution of solids other than fats and oils is prepared so as to contain 30% by weight or more of particles of 30 μm or less and 10% by weight of particles of 90 μm or more, (1) -(3) The manufacturing method of the top material for confectionery bread of any one.
It is.

According to the present invention, there is provided a novel topping material for confectionery bakery that has no oily feeling, has a flavor and texture that expresses the flavor quickly, is excellent in gloss as the appearance after the topping, and has a non-transparent presence. Can be provided.

Hereinafter, the present invention will be described in detail.

The topping material for confectionery bread referred to in the present invention is composed of fats and oils, sugars and other solids, and mainly fats and sugars can be used. Dairy products, cacao mass, cocoa powder, cheese powder, coffee powder, fruit juice powder, etc. can be used as other solids other than fats and oils and sugars, and the flavor of the topping material for confectionery bread can be varied. The addition amount of solids other than sugar is preferably 20% by weight or less based on the total amount of the topping material for confectionery bread.

The topping material for confectionery bakery referred to in the present invention is mainly composed of fats and oils and sugars, and the particle size of solids other than fats and oils is 30% by weight or more and 90 μm or more in the particle size distribution. It is preferable to contain 10% by weight or more. It is not preferred that the particle size of 30 μm or less is less than 30% by weight because the gloss after the coating is poor and the presence of transparency is poor and the presence is poor. It is not preferred that the particle size of 90 μm or more is less than 10% by weight because the oily feeling becomes stronger and the flavor expression is also delayed.

The fats and oils used in the topping material for confectionery bread of the present invention are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil , Vegetable oils such as evening primrose oil, palm oil, shea fat, monkey fat, cacao butter, coconut butter, palm kernel oil and animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, and hardening of these fats, Examples thereof include processed fats and oils subjected to fractionation, transesterification and the like. The melting point of these fats and oils (increased melting point: AOCS Cc-3-25) is suitable for the confectionery bread top material suitable for the confectionery and bread distribution form on which the top material is applied. Although what is necessary is just to select suitably so that a solidification speed | rate and heat-resistant shape retention property may be provided, a thing of 10-45 degreeC can be used in general.

The amount of fats and oils in the topping material for confectionery bread is preferably 25 to 75% by weight. More preferably, the content is 28 to 50% by weight. If the fats and oils exceed 75% by weight, the fats and oils are too much and the sugars are low, the speed of flavor development such as glaze and fondant and a texture without oily feeling cannot be obtained. If the fat is less than 25% by weight, the fat is too little, and the sugar is too much, the confectionery bread top does not show fluidity even when heated, making it difficult to use as a top use such as glaze or fondant. Therefore, it is not preferable.

Examples of the sugar used in the topping material for confectionery bread of the present invention include sucrose, maltose, glucose, powdered rice cake, fructose, lactose, trehalose, and powdered maltose. The amount of sugar is preferably 25 to 75% by weight. More preferably, the content is 35 to 70% by weight. The sugar used here preferably has a particle diameter of 50 μm or more and about 1 mm or less.

Other solids other than fat and sugar used in the topping material for confectionery bread of the present invention include milk products such as whole milk powder, skim milk powder, cream powder, whey powder, butter milk powder, cacao mass, cocoa powder Examples thereof include cacao components such as adjusted cocoa powder, cheese powder, coffee powder, and fruit juice powder.

The topping material for confectionery bread of the present invention can contain various emulsifiers for viscosity adjustment and oil crystallinity adjustment. Examples of the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester. Moreover, vanillin, a fragrance | flavor, and pigment | dyes can be utilized suitably for flavor and color tone adjustment.

In the present invention, the water content is preferably 5% by weight or less, more preferably 2% by weight or less, and most preferably 1% by weight or less based on the total amount of the confectionery bread overlay. If the water content exceeds 5% by weight, the viscosity of the topping material becomes high and the topping work becomes difficult, which is not preferable.

As a manufacturing method of the top material for confectionery bread of this invention, it can manufacture in the following procedures, for example. Sugar, cacao solids, milk solids, other solids, oil-soluble emulsifiers and fats and oils are mixed to prepare a dough base for a topping material having a fat content of 20 to 35% by weight. Next, the prepared dough base is atomized using an apparatus such as a roll refiner or a ball mill. At this time, the particle size of the solid content other than fats and oils is 30 μm or more and 90 μm in the particle size distribution. The atomization conditions such as roll pressure are appropriately adjusted so as to contain 10% by weight or more of the above particles. After the atomization treatment, in a conching step, the mixture is heated and stirred for a predetermined time to obtain a paste, and further, fats and oils, an oil-soluble emulsifier and a fragrance can be added and mixed to obtain a predetermined confectionery bread topping. Also, as an alternative, the top material prepared by atomizing so that the average particle size of solids other than fats and oils in the above-mentioned atomization step is 25 μm or less and the top material prepared without going through the atomization step are mixed. Thus, in the particle size distribution of solids other than fats and oils, a topping material for confectionery bread containing 30% or more of particles of 30 μm or less and 10% or more of particles of 90 μm or more can be obtained. .

As the confectionery or breads using the topping material for confectionery bakery referred to in the present invention, the confectionery is a frozen confectionery, a refrigerated confectionery, and a room temperature distribution confectionery. Specifically, the frozen confectionery includes ice cream, ice milk, lacto ice, ice confectionery. Etc. can be illustrated. Examples of the refrigerated confectionery include cakes, cream puffs, puddings, jelly, bavarois and the like. Biscuits, cookies, crackers, potato chips, crackers, etc. can be exemplified as the room temperature confectionery. Examples of breads include donuts and bread.

As a method of applying the above-mentioned topping material on confectionery or bread, any method such as an enrobing method, a line writing method, or a dipping method may be used. You can also As for the topping condition, after melting the topping material for confectionery bakery in a hot water bath at 40-50 ° C. as in the case of ordinary western chocolate, the temperature is lowered to about 40 ° C. , Donuts, bread, etc.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis. In addition, quality evaluation of each example was implemented by sensory evaluation and appearance observation according to the following criteria.
(Oil feeling) ◎: Clear feeling without oiliness ○: Slightly oily feeling △: Slightly oily feeling ×: Strong oily feeling (Fastness of flavor development) ◎: Very fast ○: Fast △: Slightly slow ×: Slow (Gloss: After solidified on top) ◎: Very good ○: Good △: Somewhat bad ×: Bad (Transparent: After solidified on top) ◎: Not transparent ○: Slightly transparent △: Slightly transparent ×: Transparent In addition, a laser scattering diffraction particle size distribution measuring device LS 13 320 (manufactured by BECKMAN COULTER Co., Ltd.) was used for measuring the particle size distribution of the confectionery baking top. A micrometer (manufactured by Mitutoyo Corporation) was used for measurement of the average particle diameter.

Example 1
60 parts of commercially available powdered sugar (particle size: 70 to 200 μm, manufactured by Yutomo Co., Ltd.), 25 parts of hardened palm kernel oil (melting point: 36 ° C., manufactured by Fuji Oil Co., Ltd.) melted at 50 ° C., 0.2 parts of lecithin The mixture is uniformly mixed with a mixer and then rolled so that the particle size distribution of solids other than fats and oils is 30% by weight or more and 30% by weight or more and 10% by weight or more of 90 μm or more in the particle size distribution. Atomized. Then, after stirring and mixing at 60 ° C. to obtain a paste, 15 parts of hardened palm kernel oil (melting point 36 ° C.) melted at 50 ° C. and 0.2 part of lecithin were added and mixed to obtain an average particle size of 50 μm. A top cover material A was obtained. The particle size distribution of the obtained covering material A was 38.2% at 30 μm or less, 43.1% at 30 to 90 μm, and 18.7% at 90 μm or more. The water content was 1%. The prepared top material A was placed on a commercially available ring donut (water content 30%, weight about 30 g). In the topping method, the head of the ring donut was dipped in a bath in which the topping material of about 40 ° C. was put, and about 7.5 g of the topping material was put on top of the ring donut. After the top material solidified, it was put in a bag, hermetically packaged, and stored at 20 ° C. for 1 day. Thereafter, the bag was opened and sensory evaluation was performed. As a result, there was no oiliness and the flavor expression was good. The appearance was glossy and slightly transparent.

Comparative Example 1
The topping material B was obtained in the same procedure as in Example 1, except that the roll application condition of Example 1 was changed to a condition for further atomization so that the average particle size of solids other than fats and oils was 20 μm. The particle size distribution of the obtained covering material B was 78.0% at 30 μm or less, 18.4% at 30 to 90 μm, and 3.6% at 90 μm or more. The water content was 1%. When the prepared top material B was applied to the top of the ring donut as in Example 1 and solidified, the same sensory evaluation was performed. As a result, the oily feeling was slightly strong and the flavor expression was slow. On the other hand, the gloss was very good and was not transparent at all.

Comparative Example 2
A top cover material C was obtained in the same manner as in Example 1 without rolling in Example 1. The particle size distribution of the obtained covering material C was 11.6% at 30 μm or less, 18.8% at 30 to 90 μm, and 69.6% at 90 μm or more. The water content was 1%. The prepared topping material C was applied to the top of the ring donut in the same manner as in Example 1 and solidified and then subjected to the same sensory evaluation. As a result, the taste expression was refreshing and the flavor was very fast. It was. On the other hand, the appearance was not glossy and transparent.

Table 1 shows the quality evaluation results of Example 1 and Comparative Examples 1 and 2.
Table 1

Example 2
50 parts of the overlay material B prepared in Comparative Example 1 and 50 parts of the overlay material C prepared in Comparative Example 2 were mixed to obtain an overlay material D. The particle size distribution of the obtained covering material D was 31.6% at 30 μm or less, 13.7% at 30 to 90 μm, and 54.7% at 90 μm or more. The water content was 1%. The prepared topping material D was applied to the top of the ring donut in the same manner as in Example 1. After solidifying, the same sensory evaluation was performed. It was. Also, the appearance was good and slightly transparent.

Example 3
75 parts of the top material A prepared in Example 1 and 25 parts of the top material B prepared in Comparative Example 1 were mixed to obtain a top material E. The particle size distribution of the obtained covering material E was 56.2% at 30 μm or less, 32.1% at 30 to 90 μm, and 11.7% at 90 μm or more. The water content was 1%. The prepared top material E was applied to the top of the ring donut in the same manner as in Example 1. After solidifying, the same sensory evaluation was performed. As a result, there was no oily feeling and the flavor expression was good. The appearance was very glossy and transparent.

Comparative Example 3
An overlay material F was obtained by mixing 25 parts of the overlay material B prepared in Comparative Example 1 and 75 parts of the overlay material C prepared in Comparative Example 2. The particle size distribution of the obtained covering material F was 23.0% at 30 μm or less, 18.3% at 30 to 90 μm, and 58.7% at 90 μm or more. The water content was 1%. The prepared topping material F was put on the top of the ring donut as in Example 1 and solidified and then subjected to the same sensory evaluation. It was. However, the appearance was poor and glossy.

Comparative Example 4
An upper covering material G was obtained by mixing 50 parts of the upper covering material A prepared in Example 1 and 50 parts of the upper covering material B prepared in Comparative Example 1. The particle size distribution of the obtained covering material G was 65.3% for 30 μm or less, 25.8% for 30 to 90 μm, and 8.9% for 90 μm or more. The water content was 1%. When the prepared top material G was applied to the top of the ring donut as in Example 1 and solidified, the same sensory evaluation was performed. As a result, the oily feeling was slightly strong and the flavor expression was slow. The appearance was very glossy and slightly transparent.

Comparative Example 5
An upper covering material H was obtained by mixing 50 parts of the upper covering material A prepared in Example 1 and 50 parts of the upper covering material C prepared in Comparative Example 2. The particle size distribution of the obtained covering material H was 20.1% at 30 μm or less, 25.4% at 30 to 90 μm, and 54.5% at 90 μm or more. The water content was 1%. The prepared topping material H was placed on the top of the ring donut in the same manner as in Example 1 and solidified and then subjected to the same sensory evaluation. As a result, there was no oily feeling and the flavor expression was good. The appearance was slightly shining and slightly transparent.

Comparative Example 6
An overlay material I was obtained by mixing 25 parts of the overlay material A prepared in Example 1 and 75 parts of the overlay material C prepared in Comparative Example 2. The particle size distribution of the obtained covering material I was 14.9% at 30 μm or less, 17.4% at 30 to 90 μm, and 67.7% at 90 μm or more. The water content was 1%. The prepared top material I was applied to the top of a ring donut in the same manner as in Example 1 and solidified and then subjected to the same sensory evaluation. As a result, there was no oily feeling and the flavor expression was good. The appearance was poor and glossy.

Table 2 shows the quality evaluation results of Examples 2-3 and Comparative Examples 3-6.
Table 2

Example 4
3.3 parts of cacao mass (55% oil) melted at 50 ° C., 16 parts of cocoa powder (11% oil), 28.7 parts of sugar, 22 parts of coconut oil (iodine value 9) at 50 ° C. and lecithin 0. 2 parts were mixed and rolled, and the particle size of solids other than fats and oils was atomized to contain particles of 30 μm or less in a particle size distribution of 30% by weight or more and particles of 90 μm or more in 10% by weight or more. . Then, after stirring and mixing at 60 ° C. to obtain a paste, 10 parts of coconut oil having a product temperature of 50 ° C., 20 parts of soybean oil (iodine value 132) and 0.2 part of lecithin are added and mixed to obtain an average particle. An upper covering material J having a diameter of 49 μm was obtained. The particle size distribution of the obtained covering material J was 37.5% at 30 μm or less, 44.5% at 30 to 90 μm, and 18.0% at 90 μm or more. The water content was 1%. The obtained covering material J was heated to 50 ° C., and the fat and oil crystals were completely dissolved, and then cooled to 40 ° C. and kept at a constant temperature. On the other hand, a commercially available vanilla bar ice (trade name: Snow Brand Vanilla Bar (manufactured by Lotte Snow Co., Ltd.) Lact Ice / non-fat milk solid content 9%, vegetable fat content 8%) is taken out from a freezer at −18 ° C. Immerse it in the top cover J, pull it up after 1 second, hold it for several tens of seconds in a room temperature of 20 ° C until the chocolate surface is completely solidified, and then overnight in a -30 ° C quick freezer Stabilized. When the flavor and texture of the overlaid bar ice thus obtained were evaluated, there was no oily feeling and the flavor expression was very good. Also. The appearance was glossy and almost transparent.

Comparative Example 7
The covering material K was obtained in the same manner as in Example 4 by changing the rolling condition in Example 4 to a condition for further atomization so that the average particle size of solids other than fats and oils was 20 μm. The particle size distribution of the obtained covering material K was 76.2% at 30 μm or less, 18.9% at 30 to 90 μm, and 3.9% at 90 μm or more. The water content was 1%. The prepared top material K was applied to bar ice in the same manner as in Example 1, and the flavor and texture of the obtained over-coated bar ice were evaluated. As a result, the oiliness was slightly strong and the onset of flavor was slightly slow. Met. On the other hand, the gloss was very good and was not transparent at all.

According to the present invention, there is provided a novel topping material for confectionery bakery that has no oily feeling, has a texture and flavor that expresses the flavor quickly, has an excellent gloss after appearance, and has a transparent presence. Can be provided. By using the product of the present invention as a covering material, it becomes possible to produce confectionery and bread having higher added value.

Claims (2)

One or more kinds selected from sugar or sugar and milk components other than fats and oils , cacao mass, cocoa powder, cheese powder, coffee powder and fruit juice powder, containing 25 to 75% by weight of fat and oil and 25 to 75% by weight of sugar A topping material for a confectionery bakery characterized by containing 30% by weight or more of particles having a particle size of 30 μm or less and 10% by weight or more of particles having a particle size of 90 μm or more in the particle size distribution. Sugar or sugar other than fats and oils , cocoa mass, cocoa powder, cheese powder, coffee powder, fruit juice powder and one or more other solids selected from 30 μm or less in the particle size distribution. The method for producing a topping material for confectionery bread according to claim 1, wherein the composition is prepared so as to contain 10% by weight or more of particles of 90% or more by weight.