JP6684060B2 - Chocolate coated confectionery and manufacturing method thereof - Google Patents

Description

  The present invention relates to a chocolate-coated confectionery product in which a flat baked confectionery product is entirely coated with chocolate, and a method for producing the same.

  The corn flakes are, for example, as shown in Patent Document 1 below, grains or their pulverized products and / or starches are supplied to an extruder and subjected to heat treatment under pressure, and then extruded under conditions that do not swell to form granules, Next, this granular material is pressed and then expanded by firing.

  On the other hand, as shown in Patent Document 2 below, a chocolate-coated confectionery called chocolate flakes produced by coating cornflakes with chocolate is known.

  Further, in Patent Document 3 below, it is described that corn flakes are fried with a vegetable hydrogenated oil, the corn flakes are impregnated with oil and fat, and chocolate is applied with a revolver pan to produce chocolate flakes.

  Furthermore, although chocolate-coated confectionery in which a large baked confectionery such as biscuits is coated with chocolate is also commercially available, these are all produced by enrobing, a method of hanging chocolate through a baked confectionery in a curtain of molten chocolate. ing.

Japanese Examined Patent Publication No. 6-26508 JP, 2002-27916, A JP, 10-225265, A

  However, the chocolate flakes described in Patent Document 2 have a problem that a plurality of fragile flakes are stuck together by the chocolate to form a lump, and the flakes are broken during transportation.

  In addition, the chocolate flakes described in Patent Document 3 are soaked in corn flakes with hydrogenated vegetable oil and hung on chocolate from above, so the chocolate flakes coated on the surface of the corn flakes and the inside of the corn flakes are soaked. There was a problem that the crispiness was impaired by the hardened vegetable oil.

  Furthermore, chocolate-coated confectionery such as biscuits baked with enrobing chocolate has a thick chocolate coating layer and a large variation in thickness, so the texture of the chocolate is strong when eaten. , The original light and crispy texture of baked confectionery was impaired, tending to impair the balance between chocolate and baked confectionery.

  Therefore, an object of the present invention is to provide a chocolate-coated confectionery to which a chocolate flavor is imparted and which is easy to transport, and a method for producing the same, without impairing the crispness of the flat baked confectionery.

To achieve the above object, the chocolate-coated confectionery of the present invention is a chocolate-coated confectionery in which a flat baked confectionery produced by baking or frying using a starchy raw material is entirely coated with chocolate, wherein the starchy raw material is Consists of rice flour, corn flour, corn grits, starch, modified starch, and potato raw material. The baked confectionery has a puffed and curved shape, and the baked confectionery has a maximum diameter of 30 to 100 mm. Yes, the ratio of the maximum diameter to the thickness of the baked confectionery is 5: 1 to 50: 1, the thickness of the chocolate is 0.2 to 2.0 mm, and the center of each of the front and back sides of the chocolate-coated confectionery is 1 The variation coefficient of the thickness of the chocolate is 0.1 to 0.5, which is measured at a total of four places including one place and one place on the periphery.

  According to the chocolate-coated confectionery of the present invention, on the surface of the baked confectionery, a relatively large, yet thin flaky baked confectionery, since the chocolate coating layer is formed with a relatively uniform thickness, The taste of chocolate can be tasted without impairing the crispy texture, and since the chocolate is coated with a relatively uniform thickness, the appearance is also good.

  The chocolate-coated confectionery of the present invention is preferably sprinkled with chocolate powder, cocoa powder, or both.

  According to the above aspect, the chocolate powder or the cocoa powder improves the slipperiness, which improves the mechanical suitability in the factory, prevents sticking to a weighing machine, etc., and provides a foundation effect for hiding scratches. The effect of improving the flavor is also obtained.

On the other hand, the method for producing a chocolate-coated confectionery of the present invention, rice flour, corn flour, corn grits, starch, modified starch, and dough prepared using a starchy raw material selected from potato raw material, molded into a flat shape, baked Alternatively, by baking, a baked confectionery manufacturing process for obtaining a baked confectionery that is inflated and has a curved shape, and a chocolate coating process for coating the baked confectionery with chocolate using a rotary coating device, The confectionery has a maximum diameter of 30 to 100 mm, the baked confectionery has a maximum diameter to thickness ratio of 5: 1 to 50: 1, and the coated chocolate has a thickness of 0.2 to 2.0 mm. Yes, the variation coefficient of the thickness of the chocolate measured at a total of four places, one in the center and one in the periphery of the chocolate-coated confectionery, is 0.1 to 0.5. And butterflies.

  According to the method for producing a chocolate-coated confectionery of the present invention, the baked confectionery formed into a flat shape and baked is placed in a rotary coating device (revolving pan) and chocolate-coated, so that the chocolate-coated confectionery uniformly chocolate-coated is obtained. can get. Further, by using a relatively large and thin baked confectionery, the crispy texture of the flaky baked confectionery and the flavor of chocolate can be satisfactorily enjoyed.

  In the method for producing a chocolate-coated confectionery of the present invention, it is preferable to coat the chocolate such that the mass ratio of the chocolate and the baked confectionery is chocolate: baked confectionery = 90: 10 to 50:50.

  According to the above aspect, it becomes easy to uniformly coat the baked dough with the chocolate dough.

  Furthermore, in the method for producing a chocolate-coated confectionery according to the present invention, chocolate powder, cocoa powder, or both are placed in the rotary coating device before the chocolate coated in the rotary coating device is completely solidified, and the chocolate is coated. It is preferable to further include a powder coating step of sprinkling the whole coated confectionery.

  According to the above aspect, chocolate powder or cocoa powder suppresses the flakes from sticking to each other, and improves the slipperiness, which improves the mechanical suitability in the factory and prevents sticking to a weighing machine or the like. Also, a foundation effect for hiding scratches is obtained, and an effect of improving flavor is also obtained.

  According to the present invention, the surface of the baked confectionery, chocolate is relatively thin, and because it is uniformly coated, without sacrificing the crispy texture of the baked confectionery, to taste the flavor of chocolate. Since the chocolate is coated with a relatively uniform thickness and is easy to transport, it has a good appearance.

It is the whole photograph which shows one embodiment of the chocolate coated confectionery of the present invention. It is a photograph of a half-divided state showing one embodiment of the chocolate-coated confectionery of the present invention. It is explanatory drawing which shows the measuring method of the thickness of the chocolate of chocolate coated confectionery.

  In the present invention, the baked confectionery is not particularly limited, but a baked confectionery having a water content in the range of 0.1% to 8% is preferable, and examples thereof include corn flakes, potato flakes, thin rice crackers, and wafers.

  Examples of the starchy raw material which is the main raw material for baked confectionery include flour such as wheat flour, rice flour and corn flour, corn starch, wheat starch, rice starch, potato starch, starch such as modified starch thereof, dried potato and slices. Examples include potato raw materials such as potatoes. For example, in the case of corn flakes, corn grits, corn starch and the like are preferably used. In the case of potato flakes, dried potato powder, dried potato flakes, dried mashed potatoes, sliced potatoes and the like are preferably used. In the case of thin plate rice crackers, rice flour, wheat flour and the like are preferably used. Further, in the case of wafers, wheat flour, potato starch, corn starch and the like are preferably used.

  Other raw materials for baked confectionery include sugars such as sugar, maltose, trehalose, lactose, and starch syrup, seasonings such as salt, soy sauce, and sauces, dairy raw materials such as whole milk powder, skim milk powder, and milk, and palm oil. Oils such as palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, glycerin fatty acid ester, lecithin Such as emulsifiers, baking powder, and other expanders, natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, and other spices, spices, spices, vegetables, meat, seafood, and other ingredients. Can be mentioned.

  Explaining the step of forming a baked confectionery according to the present invention, the method for manufacturing a baked confectionery may be appropriately selected depending on the target baked confectionery, and is not particularly limited, but generally, the starchy raw material and other materials as described above are used. A suitable amount of water is added to the raw material, preferably, water having a moisture content of the dough of 18 to 19% by mass is added and mixed, and the mixture is heated using an extruder, a kneader, or the like to be at least partially pregelatinized. Prepare the dough, roll the dough into a sheet, to obtain a sheet of the desired shape, put the sheet in a drying oven, etc. to dry, moderate water content, for example 1.5 ~ 2.0 mass% A method is adopted in which the moisture content is set to a certain level and the sheet-shaped material is fired by a firing machine, a roasting machine or the like.

  For example, in the case of corn flakes, raw materials such as corn grits, corn starch, salt, and sugar are mixed, an appropriate amount of water is added, and the mixture is heated and pressed in a uniaxial or biaxial extruder, extruded so as not to expand, and given. To a plate-like material such as a disc, and the plate-like material is pressed by a pressing roll to form a thin plate. This molded product can be put in a drier to be dried and put in a baking machine to be baked. As the baking machine, for example, a hot air baking machine called a jet zone is preferably used.

  In the case of potato flakes, water is added to the raw material containing dried potatoes and heated to at least partially α into a sheet having a desired shape. The sheet is dried in a drying oven or the like. In addition to the baking method, the above-mentioned sheet-like material or a method of frying a slice of raw potato can be used.

  In the present invention, the baked confectionery has a maximum diameter of 30 to 100 mm, preferably 30 to 60 mm, and a ratio of the maximum diameter to the thickness is 5: 1 to 50: 1, preferably 10: 1 to 1. 40: 1. By making the baked confectionery to have the maximum diameter as described above and the ratio of the maximum diameter to the thickness as described above, there is an appropriate eating response even after coating with chocolate, and it can be chewed lightly. It is possible to obtain a chocolate-coated confectionery which is excellent in crispness.

  The water content of the baked confectionery after baking is preferably 0.1 to 8% by mass or less, more preferably 0.1 to 6% by mass, and even more preferably 1.5 to 3% by mass.

  In the present invention, the chocolate is not limited by regulations and regulations, for example, pure chocolate, chocolate, quasi chocolate, pure milk chocolate, milk chocolate, quasi milk chocolate, etc. may be any, cacao mass, cocoa, It refers to all chocolate made from cocoa butter and cocoa butter substitutes.

  Generally, chocolate is prepared by mixing the raw materials, refining, and then preparing a chocolate dough having fluidity by conching, molding the chocolate dough as desired, packing it in a container, or It is applied to lumber and other confectionery and baked to make products. Raw materials to be added to chocolate dough include cocoa mass, cocoa, cocoa butter, cocoa butter substitute fats, sugars such as sugar, maltose, trehalose, sugar alcohols, dietary fiber, whole milk powder, powdered milk such as skim milk powder, and palm. Various oils and fats such as oil, palm oil and palm kernel oil, and oils and fats such as hydrogenated oils, fractionated oils and transesterified oils thereof, and emulsifiers such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester and the like can be mentioned.

  Further, in the present invention, for example, by adding an emulsifier such as lecithin, polyglycerin condensed ricinoleic acid ester (polyglycerin polyricinoleate), the viscosity of chocolate at 40 ° C., preferably 10 to 100 poises, more preferably Is preferably adjusted to 20 to 60 poise. In the present invention, the viscosity of chocolate is 12 rpm, the temperature of the chocolate is 40 ° C., using a B-type viscometer, for example, ROTOR NO.M4 under the trade name “VISCOMETER TVB-10” (TOKI SANGYO CO.LTD). Can be measured at.

  Next, the chocolate coating step of the present invention will be described. In the present invention, the baked confectionery is coated with chocolate using a rotary coating device. Here, the rotary coating apparatus is generally called a revolving pan, and for example, an apparatus as disclosed in Japanese Patent No. 4995781 can be used.

  The baked confectionery is placed in the rotary tank of the rotary coating device, and while the rotary tank is rotated, the heated and melted chocolate is sprayed onto the baked confectionery to coat the outer periphery of the baked confectionery with the chocolate. At this time, it is generally preferable to coat the chocolate while cooling, but in some cases, the chocolate may be coated while warming a little.

  The mass ratio of chocolate to baked confectionery is preferably chocolate: baked confectionery = 90: 10 to 50:50, more preferably 80:20 to 60:40. By setting the ratio of chocolate and baked confectionery to the above range, it is possible to uniformly coat the baked confectionery with chocolate. In addition, the thickness of the chocolate can be made relatively thin so that the flavor of the chocolate can be imparted and the texture of the chocolate does not become too strong.

  In the present invention, the thickness of the chocolate coating layer is preferably 0.2 to 2.0 mm, more preferably 0.2 to 1.3 mm. In addition, as for the thickness of the chocolate coating layer, as shown in FIG. 3, the chocolate coating layer 10 is cut at the center line L, the cross section is imaged with a microscope, and the center 1 of each of the front and back sides of the chocolate coating layer 10 is cut. The average value of the values measured at a total of four locations, that is, locations A1 and B1 and one edge A2 and B2, is obtained. The thickness of the coating layer can be determined by analyzing a microscope image of the cross section of the confectionery with software on a personal computer, for example, "VHX-1000 analysis software" manufactured by KEYENCE.

  In addition, in the present invention, the chocolate coating layer is a coefficient of variation (measurement) indicating variations in thickness measured at a total of four locations, one at the center A1 and B1 and one at the periphery A2 and B2 of the front and back of the chocolate-coated confectionery. The standard deviation of all thicknesses / the average value of all measured thicknesses) is preferably 0.1 to 0.5, and the coefficient of variation is more preferably 0.2 to 0.4. .

  When the coefficient of variation is within the above range, the baked confectionery is uniformly coated with chocolate to have a clean appearance, and the texture of the chocolate and the baked confectionery can be tasted in a well-balanced manner. In the present specification, the degree of freedom is n when the average value is obtained, and the degree of freedom is n−1 when the standard deviation is obtained (n is the number of samples, and the above-mentioned 4 is applied to 50 samples). Since the position was measured, n = 200).

  Further, in the present invention, at the end of the chocolate coating operation by the rotary coating device, while the chocolate layer is not yet solidified, chocolate powder, cocoa powder, or both, put in the rotary coating tank, chocolate coating It is preferable to perform a dusting powder coating step on the entire confectionery.

  In this case, the amount of chocolate powder, cocoa powder, or both added is preferably 0.1 to 1.0% by mass, and more preferably 0.2 to 0.6% by mass, based on the whole chocolate-coated confectionery.

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

<Example 1>
The raw materials of the chocolate were mixed, refined and conched in accordance with the conventional method according to the formulation shown in Table 1 to prepare a coated chocolate dough.

  Raw materials for baked confectionery (corn flakes) were put into the hopper of a uniaxial extruder by the preparation composition shown in Table 2, extruded from a die for forming into a predetermined shape, and cut with a cutter to prepare dough. This was passed through a gap between two rotating rolls to form a flat shape having a maximum diameter of 40 to 55 mm and a thickness of 0.8 to 1.2 mm, put in a dryer and dried at an ambient temperature of 73 ° C. for 30 minutes. The dried dough was passed through a hot air baking machine (jet zone, manufactured by Arakawa Seisakusho Co., Ltd.) and baked at an ambient temperature of 200 ° C. for 2.5 minutes to prepare baked confectionery (corn flakes).

  This baked confectionery has a water content of 1.5% by mass, a maximum diameter of 34.67 to 58.6 mm and a thickness of 0.88 to 4.36 mm, and the ratio between the maximum diameter and the thickness of the baked confectionery is 10: 1 to 38: 1. It was

  30 parts by mass of the baked confectionery (corn flakes) was put in a rotary tank of a rotary coating device, 70 parts by mass of the chocolate dough was sprayed while rotating the rotary tank, and chocolate was applied for 35 minutes under a condition of 24 ° C. or lower. .

  About 50 pieces of the chocolate-coated confectionery thus obtained, the thickness of the coated chocolate was examined at a total of four places, one in the center and one in the periphery of each of the front and back sides of the chocolate-coated confectionery. As a result, the average value of thickness was 0.62 mm, and the coefficient of variation (standard deviation / average value of thickness) showing the variation in thickness was 0.3.

  The chocolate-coated confectionery had a good appearance because the chocolate was thinly and evenly applied, and it was possible to enjoy the light and crispy texture of the baked confectionery while enjoying the flavor of chocolate.

<Comparative Example 1>
A chocolate-coated confectionery product of Comparative Example 1 was produced in the same manner as in Example 1 except that chocolate was applied with an enrober instead of the rotary coating device.

  About 50 pieces of the chocolate-coated confectionery thus obtained, the thickness of the coated chocolate was examined at a total of four locations, one in the center and one in the periphery of each of the front and back sides of the chocolate-coated confectionery. As a result, the average value of thickness was 0.78 mm, and the coefficient of variation (standard deviation / average value of thickness) showing the variation in thickness was 0.6.

  In this chocolate-coated confectionery, the coating layer of the chocolate is thick and the thickness is uneven, so that the moist texture of the chocolate is strengthened, and it is difficult to feel the original crispy texture of the baked confectionery.

<Example 2>
In Example 1, immediately after the chocolate application was completed, before the chocolate was completely solidified, the revolving pan was rotated to sprinkle the chocolate powder in an amount of 0.4% by mass based on the whole chocolate coating. I sprinkled the whole confectionery. Then, under a condition of 24 ° C., the mixture was dusted for 10 seconds and allowed to spread for 30 seconds.

  As a result, the powder was sprinkled on the whole, looked good, and imparted a good flavor. In addition, it was observed that the sweets were prevented from sticking to each other as compared with the case where the powder was not sprinkled. In addition, compared to the case where powder is not sprinkled, there is a tendency that adhesion to each placing portion or wall where confectionary comes into contact is prevented even when removing from the drum or transferring to a weighing machine. It was seen.

  The appearance of the chocolate-coated confectionery thus obtained is shown in FIG. 1, and the state in which the chocolate-coated confectionery is broken is shown in FIG.

<Example 3>
A chocolate-coated confectionery product of Example 3 was produced in the same manner as in Example 1, except that commercially available potato chips (long diameter 36.46 mm, thickness 1.18 mm, water content 1.9%) were used as the baked confectionery product. .

  About 50 pieces of the chocolate-coated confectionery thus obtained, the thickness of the coated chocolate was examined at a total of four locations, one in the center and one in the periphery of each of the front and back sides of the chocolate-coated confectionery. As a result, the average value of thickness was 0.77 mm, and the coefficient of variation (standard deviation / average value of thickness) showing the variation in thickness was 0.26.

  This chocolate-coated confectionery was hung on the whole of the potato chips with a uniform thickness of chocolate, had a good appearance, had a chocolate flavor, and could enjoy the crispy texture inherent to the potato chips.

<Example 4>
The chocolate coating of Example 5 was carried out in the same manner as in Example 1 except that as the baked confectionery, a commercially available “thin baked rice cracker salad” (major axis 52.83 mm, thickness 2.77 mm, water content 2.4%) was used. Made confectionery.

  About 50 pieces of the chocolate-coated confectionery thus obtained, the thickness of the coated chocolate was examined at a total of four locations, one in the center and one in the periphery of each of the front and back sides of the chocolate-coated confectionery. As a result, the average thickness was 1.00 mm, and the coefficient of variation (standard deviation / average thickness) showing the variation in thickness was 0.28.

This chocolate-coated confectionery was hung on the whole thin baked rice cracker with a uniform thickness of chocolate, and had a good appearance and a chocolate flavor, and it was possible to enjoy the original crispy texture of the thin baked rice cracker.

Claims (5)

In a chocolate-coated confectionery in which a flat baked confectionery produced by baking or frying using a starchy raw material is entirely coated with chocolate, the starchy raw material is rice flour, corn flour, corn grits, starch, modified starch, and The baked confectionery has a shape that is inflated and curved, the maximum diameter of the baked confectionery is 30 to 100 mm, and the ratio of the maximum diameter to the thickness of the baked confectionery is 5 or more. : 1 to 50: 1, the thickness of the chocolate is 0.2 to 2.0 mm, and the chocolate is measured at a total of 4 locations, one in the center and one in the periphery of each of the front and back sides of the chocolate-coated confectionery. The chocolate-coated confectionery having a variation coefficient of thickness of 0.1 to 0.5.   The chocolate-coated confectionery according to claim 1, wherein the chocolate is sprinkled with chocolate powder, cocoa powder, or both. A dough is prepared by using a starchy raw material selected from rice flour, corn flour, corn grits, starch, modified starch, and potato raw material, shaped into a flat shape, and then swelled and curved by baking or frying. And a chocolate coating step of coating the baked confectionery with chocolate using a rotary coating device, wherein the baked confectionery has a maximum diameter of 30 to 100 mm. The ratio of the maximum diameter of the confectionery to the thickness is 5: 1 to 50: 1, the thickness of the coated chocolate is 0.2 to 2.0 mm, and the central portion of each of the front and back sides of the chocolate-coated confectionery is one. And a variation coefficient of the thickness of the chocolate measured at a total of four places on the periphery and one place is 0.1 to 0.5.   The method for producing a chocolate-coated confectionery according to claim 3, wherein the chocolate is coated so that the mass ratio of the chocolate and the baked confectionery is chocolate: baked confectionery = 90:10 to 50:50.   The method further comprises a powder coating step of placing chocolate powder, cocoa powder, or both in the rotary coating device before the chocolate coated in the rotary coating device is completely solidified and sprinkling the whole chocolate-coated confectionery. Item 3. A method for manufacturing a chocolate-coated confectionery according to Item 3 or 4.