JP7426809B2 - Candy-coated roasted almonds and their production method, as well as chocolate-coated almonds - Google Patents
Candy-coated roasted almonds and their production method, as well as chocolate-coated almonds Download PDFInfo
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- Seeds, Soups, And Other Foods (AREA)
Description
本発明はキャンデーコート焙煎アーモンドとその製造方法、並びにチョコレート被覆アーモンドに関する。 The present invention relates to candy-coated roasted almonds, a method for producing the same, and chocolate-coated almonds.
アーモンド等のナッツ製品は、原料ナッツ類を加熱処理(焙煎)して製造される。加熱処理には、原料を油脂中で加熱するオイルロースト法、油脂等を使用せずに火熱で煎るドライロースト法等が知られている。このような加熱処理によって、ナッツ類特有の香ばしいロースト臭が発現される。加熱処理されたナッツ類は、そのまま食用に供されるほか、チョコレート、キャンデー、ケーキ等の菓子類に加えるなどして使用される。 Nut products such as almonds are manufactured by heat treating (roasting) raw nuts. Known heat treatments include an oil roasting method in which raw materials are heated in oil and fat, and a dry roasting method in which raw materials are roasted using heat without using any oil or fat. Such heat treatment develops the aromatic roasted odor characteristic of nuts. Heat-treated nuts can be eaten as is or added to confectionery such as chocolate, candy, and cake.
さらに、蜂蜜・糖液などの液状物やナッツ・糖類・調味料・甘味料などの粉体原料を塗布・付着・加熱などの加工を付すことによって風味・食感・保存性等を付加して、そのまま、又はチョコレート、キャンデー、ケーキ等の菓子類に加えるなどして使用される(特許文献1)。 Furthermore, flavor, texture, preservability, etc. are added by coating, adhering, and heating liquid materials such as honey and sugar solutions, and powder materials such as nuts, sugars, seasonings, and sweeteners. It is used as it is or added to confectionery such as chocolate, candy, and cake (Patent Document 1).
キャンデーコートしたアーモンドを製造するに際、アーモンドの良好な食感・風味・香ばしさ・外観を得るため、焙煎状態やキャンデー化状態を良好に均一に仕上げることが望ましいが、大規模な製造設備にて大量生産する際には、個々のアーモンドへの熱の伝わり方にムラができやすいため、焙煎状態とキャンデー化状態を両立することは難しい。 When producing candy-coated almonds, it is desirable to achieve a good and uniform roasting and candying state in order to obtain a good texture, flavor, aroma, and appearance of the almonds, but large-scale production equipment is required. When mass-producing almonds, it is difficult to achieve both a roasted state and a candy state because the way heat is transmitted to individual almonds tends to be uneven.
例えば、非特許文献1の記載に従い60kg/バッチの大量製造条件でキャンデーコートアーモンドを製造する場合、焙煎状態を適正に合わせるとキャンデー化が不足して砂糖結晶の多く残った凸凹形状のキャンデーコートになり、キャンデー化状態を適正に合わせると過ローストになって苦みの強すぎるアーモンドとなり、いずれの場合も製品価値を著しく損なうことになる。 For example, when producing candy coated almonds under the mass production conditions of 60 kg/batch according to the description in Non-Patent Document 1, if the roasting conditions are not properly adjusted, the candy coating will be insufficient and the candy coat will have an uneven shape with many sugar crystals remaining. However, if the candy state is not properly adjusted, the almonds will be over-roasted and have a strong bitterness, which will significantly reduce the value of the product in either case.
また、このようなアーモンドをセンターに入れたシェルチョコレートを製造する際、表面の凸凹の形状はアーモンドのチョコレート表面への露出を容易に引き起こすため、製品のロスに直結する。そのため、凸凹を加味しサイズの小さいアーモンドを使用せざるを得ず、結果としてアーモンドの比率が低いナッツチョコレートとなってしまうため、製品価値を著しく損なうことになる。 Furthermore, when producing shell chocolate with almonds in the center, the uneven shape of the surface easily causes the almonds to be exposed on the chocolate surface, which directly leads to product loss. Therefore, it is necessary to use small-sized almonds with irregularities, resulting in a nut chocolate with a low proportion of almonds, which significantly impairs the product value.
本発明は、アーモンドの香ばしいロースト風味、食感、外観のキャンデーコートアーモンドを均一かつ大量に製造する方法、及びそれを入れたチョコレートを製造する方法を提供することを目的とする。 An object of the present invention is to provide a method for producing uniformly and in large quantities candy-coated almonds with a roasted almond flavor, texture, and appearance, and a method for producing chocolate containing the same.
本発明者は、上記課題に鑑み検討を重ねた結果、アーモンドを糖液に投入して加熱し、砂糖が結晶化後に融解し始めるときに塩類を添加してアーモンドの焙煎処理とキャンデーコート処理を同時に行うことで、風味が格段に向上し、かつ、糖がけによる食感の向上も得られること、得られたアーモンドは皮はげがほとんどなく外観上も優れていることを見出した。 As a result of repeated studies in view of the above-mentioned problems, the present inventor has discovered that almonds are placed in a sugar solution and heated, and when the sugar starts to melt after crystallization, salts are added to roast and candy-coat the almonds. It has been found that by simultaneously performing the above, the flavor is significantly improved, and the texture is also improved by adding sugar, and the resulting almonds have almost no bald skin and are excellent in appearance.
本発明は、以下のキャンデーコートアーモンドとその製造方法、並びにチョコレート被覆アーモンドを提供するものである。
項1. キャンデーコート層を有するキャンデーコート焙煎アーモンドであって、前記キャンデーコート層が塩化ナトリウム、塩化カリウム、塩化カルシウムからなる群から選ばれる少なくとも1種の塩類と砂糖を含む、キャンデーコート焙煎アーモンド。
項2. 糖液にアーモンドを投入して加熱し、砂糖が結晶化後に融解し始めるときに塩類を添加してアーモンドの焙煎処理とキャンデーコート処理を同時に行うことを特徴とするキャンデーコート焙煎アーモンドの製造方法。
項3. 項1に記載のキャンデーコート焙煎アーモンド、又は、項2に記載の製造方法で得られたキャンデーコート焙煎アーモンドをチョコレートで被覆してなるチョコレート被覆アーモンド。
The present invention provides the following candy-coated almonds, a method for producing the same, and chocolate-coated almonds.
Item 1. A candy coated roasted almond having a candy coat layer, the candy coat layer containing sugar and at least one salt selected from the group consisting of sodium chloride, potassium chloride, and calcium chloride.
Item 2. Production of candy-coated roasted almonds, characterized in that the almonds are put into a sugar solution and heated, and salts are added when the sugar starts to melt after crystallization, thereby simultaneously roasting and candy-coating the almonds. Method.
Item 3. Item 1. Chocolate-covered almonds obtained by coating the candy-coated roasted almonds according to Item 1 or the candy-coated roasted almonds obtained by the production method according to Item 2 with chocolate.
本発明によれば、アーモンドの香ばしいロースト風味が格段に向上し、また、均一なキャンデーで覆われて外観上も優れ、アーモンドの好ましいカリッとした食感が向上したキャンデーコートアーモンドを得ることができる。 According to the present invention, it is possible to obtain candy-coated almonds in which the fragrant roasted flavor of the almonds is significantly improved, the appearance is excellent because the almonds are covered with uniform candy, and the desirable crunchy texture of the almonds is improved. .
本発明のキャンデーコートアーモンドは、焙煎された皮付きアーモンド(焙煎アーモンド)がキャンデーコート層で被覆されている。 The candy coated almond of the present invention is a roasted almond with skin (roasted almond) coated with a candy coat layer.
キャンデーコート層は、砂糖を主成分として含有し、さらに塩化ナトリウム、塩化カリウム、塩化カルシウム、からなる群から選ばれる少なくとも1種の塩類を含む。また、アーモンドはキャンデーコート層で均一に被覆され、バラつきがほとんどなく、これが優れた食感をもたらす。キャンデーコート層に含まれる好ましい塩類は、塩化ナトリウム及び塩化カリウムであり、より好ましくは塩化ナトリウム単独であるか、塩化ナトリウムと塩化カリウムの組み合わせである。 The candy coat layer contains sugar as a main component, and further contains at least one salt selected from the group consisting of sodium chloride, potassium chloride, and calcium chloride. In addition, the almonds are evenly coated with the candy coat layer, with little variation, which provides an excellent texture. Preferred salts contained in the candy coat layer are sodium chloride and potassium chloride, more preferably sodium chloride alone or a combination of sodium chloride and potassium chloride.
キャンデーコート層の固形分における砂糖の比率は85~99.5質量%であり、塩類の比率は0.5~15質量%である。 The proportion of sugar in the solid content of the candy coat layer is 85 to 99.5% by mass, and the proportion of salts is 0.5 to 15% by mass.
本発明の好ましいキャンデーコートアーモンドは、焙煎アーモンド70~99質量%とキャンデーコート層1~30質量%から構成される。また、キャンデーコート層の厚さは、好ましくは5~2500μm、より好ましくは10~2000μm、さらに好ましくは50~1800μm、特に好ましくは100~1600μmである。 A preferred candy-coated almond of the present invention is composed of 70-99% by weight of roasted almonds and 1-30% by weight of the candy-coated layer. Further, the thickness of the candy coat layer is preferably 5 to 2500 μm, more preferably 10 to 2000 μm, even more preferably 50 to 1800 μm, particularly preferably 100 to 1600 μm.
本発明のキャンデーコート焙煎アーモンドは、砂糖を含む糖液にアーモンドを投入して加熱し、砂糖が結晶化後に融解し始めるときに塩類を添加し、さらに混合することで製造することができる。 The candy-coated roasted almonds of the present invention can be produced by adding almonds to a sugar solution containing sugar, heating them, adding salts when the sugar begins to melt after crystallization, and further mixing.
本発明の製造方法において、糖液に投入されるアーモンドとしては、焙煎処理を行っていないアーモンド、例えば生のアーモンドが挙げられる。 In the production method of the present invention, the almonds added to the sugar solution include almonds that have not been roasted, such as raw almonds.
糖液としてはショ糖を含む糖類水溶液が挙げられ、好ましくは、ショ糖(砂糖)の水溶液が挙げられる。アーモンドを投入する糖液の固形分におけるショ糖の割合は、好ましくは70質量%以上、より好ましくは80質量%以上、さらに好ましくは90質量%以上、特に好ましくは95質量%以上、最も好ましくは98質量%以上である。なお、ここでのショ糖の割合は、糖類全体に対するショ糖の割合であり、100質量%であってもよい。糖液に配合可能なショ糖以外の糖類としては、ブドウ糖、果糖、キシロース、パラチノース、トレハロース、ハチミツ、メープルシュガー、ブラウンシュガー、マルトース、乳糖、オリゴ糖などの還元基を有する単糖、二糖、多糖などが挙げられる。 Examples of the sugar solution include saccharide aqueous solutions containing sucrose, and preferably sucrose (sugar) aqueous solutions. The proportion of sucrose in the solid content of the sugar solution to which almonds are added is preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, particularly preferably 95% by mass or more, and most preferably It is 98% by mass or more. Note that the ratio of sucrose here is the ratio of sucrose to the total sugars, and may be 100% by mass. Examples of sugars other than sucrose that can be incorporated into the sugar solution include monosaccharides and disaccharides with reducing groups such as glucose, fructose, xylose, palatinose, trehalose, honey, maple sugar, brown sugar, maltose, lactose, and oligosaccharides; Examples include polysaccharides.
糖液は、ショ糖を含む糖類を水に加熱溶解して調製する。アーモンド投入時の糖液の濃度は、Brix30~Brix100程度、好ましくはBrix50~Brix90程度である。この糖液にアーモンドを投入・浸漬する。糖液は、水に加熱溶解後、さらに加熱して煮詰めることができるので、アーモンドを投入するときの糖液の温度は、例えば80℃以上、好ましくは90℃以上、より好ましくは100℃以上であってもよい。好ましいアーモンド投入時の糖液温度は、100~108℃程度である。投入時の糖液の温度が高すぎると、糖類の焦げが発生しやすくなる。投入時の糖液の温度が低すぎると、投入後すぐの焦げの発生は抑制されるが、糖液漬け工程に時間がかかりすぎることになる。 A sugar solution is prepared by heating and dissolving sugars including sucrose in water. The concentration of the sugar solution when adding almonds is about Brix 30 to Brix 100, preferably about Brix 50 to Brix 90. Add and soak almonds in this sugar solution. After heating and dissolving the sugar solution in water, it can be boiled down by further heating, so the temperature of the sugar solution when adding the almonds should be, for example, 80°C or higher, preferably 90°C or higher, and more preferably 100°C or higher. There may be. The preferred temperature of the sugar solution when adding almonds is about 100 to 108°C. If the temperature of the sugar solution at the time of addition is too high, the sugars are likely to burn. If the temperature of the sugar solution at the time of addition is too low, the occurrence of scorching immediately after addition will be suppressed, but the sugar solution pickling process will take too much time.
アーモンドを投入後に糖液の温度は低下するがその後緩やかに上昇する。撹拌しながらアーモンドに糖液をなじませるとアーモンドの表面で糖類が再結晶化する。再結晶化時の製品表面温度は100℃~110℃程度が好ましい。アーモンド表面における糖類、特にショ糖の再結晶化後、さらに温度を上げると、120℃±2℃程度の製品表面温度で再結晶化した糖類が溶け始める。再結晶化した糖類が溶け始め~焦げ始める前(120℃~130℃)が塩類添加のタイミングである。このタイミングで塩類を添加することにより、過ローストにならない低温度帯で焙煎アーモンドを均一にキャンデーコートすることができる。 After adding the almonds, the temperature of the sugar solution drops, but then rises slowly. When the sugar solution is mixed with the almonds while stirring, the sugars recrystallize on the surface of the almonds. The product surface temperature during recrystallization is preferably about 100°C to 110°C. After recrystallization of sugars, especially sucrose, on the surface of almonds, when the temperature is further increased, the recrystallized sugars begin to melt at a product surface temperature of approximately 120°C ± 2°C. The time to add salt is when the recrystallized sugars begin to melt and before they start to burn (120℃ to 130℃). By adding salt at this timing, roasted almonds can be evenly coated with candy at a low temperature without over-roasting.
塩類を砂糖が結晶化する前に添加すると、糖液とアーモンドを含む全体が粘ってブロッキングして製造できなくなる。 塩類の添加方法としては、アーモンドに対して均一に散布することができれば、粉末状や水溶液 (例えば10~20 wt%) 等の形態で実施することができる。塩類の添加量は、最終の(糖類、塩類、任意成分の離型油等の全成分が配合された後の)糖液中の固形分の塩類濃度が好ましくは0.3~15質量%、より好ましくは0.35~15質量%になるような量である。 If salt is added before the sugar crystallizes, the entire sugar solution and almonds will become sticky and block, making it impossible to manufacture. Salts can be added in the form of a powder or an aqueous solution (for example, 10 to 20 wt%), as long as they can be uniformly sprinkled on the almonds. The amount of salts to be added is such that the salt concentration of the solid content in the final sugar solution (after all components such as sugars, salts, and optional mold release oil are blended) is preferably 0.3 to 15% by mass, and more preferably The amount is 0.35 to 15% by mass.
塩類を添加後さらに撹拌し、必要に応じて離型油脂(任意成分)をさらに投入し、キャンデーコートされた焙煎アーモンドを得ることができる。離型油脂の添加により、キャンデーコートされた焙煎アーモンド同士のブロッキングが防止されるので、冷却により容易にキャンデーコートされた焙煎アーモンドを得ることができる。離型油脂としては、常温で液体又は固体の1種又は2種以上の植物性又は動物性の食用油脂が挙げられ、離型油とともに乳化剤(例えばレシチン)をさらに配合してもよい。 After adding the salts, the mixture is further stirred, and if necessary, release oil (optional component) is further added to obtain candy-coated roasted almonds. Addition of the release oil prevents candy-coated roasted almonds from blocking each other, so candy-coated roasted almonds can be easily obtained by cooling. Examples of the release oil include one or more vegetable or animal edible oils and fats that are liquid or solid at room temperature, and an emulsifier (for example, lecithin) may be further blended with the release oil.
砂糖がアーモンド表面で結晶化した状態でアーモンドの品温を130℃~145℃程度に一定時間(5-15分程度)保持することで、アーモンドの焙煎及びキャンデーコートを行うことができる。 By maintaining the temperature of the almonds at around 130°C to 145°C for a certain period of time (about 5-15 minutes) while the sugar crystallizes on the surface of the almonds, the almonds can be roasted and coated with candy.
温度の制御は、IHヒーターのような1℃単位の温度調節が可能なヒーターにより行うことが好ましい。糖類の焦げが発生すると、昇温が制限され、ローストが不十分になるだけでなく、食味も損なわれる。 The temperature is preferably controlled by a heater such as an IH heater that can adjust the temperature in 1°C increments. Burnt sugars limit the temperature increase, resulting in insufficient roasting and loss of flavor.
アーモンドの糖液への処理時間は、例えば10~45分程度、好ましくは15~40分程度、より好ましくは20~35分程度である。 The time for processing almonds into a sugar solution is, for example, about 10 to 45 minutes, preferably about 15 to 40 minutes, and more preferably about 20 to 35 minutes.
本発明で加工したキャンデーコートアーモンドは、食感・風味が優れており、そのまま食してもよく、チョコレートとともにアーモンド入りチョコレートとして食してもよい。 The candy-coated almonds processed according to the present invention have excellent texture and flavor, and may be eaten as is or together with chocolate as almond-containing chocolate.
本発明でいうチョコレートとは、チョコレート、およびそれと同等の物性を有する食品をいう。すなわち、チョコレート規約に言うチョコレートや準チョコレートのみならず、カカオ分を少量しか、あるいは全く含まず、カカオ脂代替用として開発された油脂(以下、カカオ代用脂と称する)、及び/又はそれらと同等の融点を有するノーテンパ型油脂(チョコレートの結晶をつくるための品温操作、いわゆるテンパリング操作が不要な油脂)をカカオ脂及びカカオ代用脂の代わりに用いることにより、40℃以上で油脂が完全に溶解するチョコレート様食品も包含する。 Chocolate as used in the present invention refers to chocolate and foods having physical properties equivalent to chocolate. In other words, not only chocolate and quasi-chocolate as referred to in the Chocolate Code, but also fats and oils that contain only a small amount of cacao or no cacao and have been developed as a substitute for cacao fat (hereinafter referred to as cacao fat substitutes), and/or their equivalents. By using non-temperable fats and oils (oils and fats that do not require temperature control, so-called tempering operations, to create chocolate crystals) with a melting point of It also includes chocolate-like foods.
チョコレートとしては、ビターチョコレート、ブラックチョコレート、ミルクチョコレート、クリームチョコレート、ホワイトチョコレート、生チョコレートなどが挙げられる。 Examples of chocolate include bitter chocolate, black chocolate, milk chocolate, cream chocolate, white chocolate, and raw chocolate.
本発明のチョコレート被覆アーモンドは、常法に従い、チョコレートを型に流し込んで殻(シェル)形成、又は2層チョコレートの上面を充填し、この中にアーモンドを入れ、さらにチョコレートで蓋(ボトム)又は2層チョコレートの下面を充填することにより製造することができる。 The chocolate-covered almonds of the present invention can be produced by pouring chocolate into a mold to form a shell, or by filling the top surface of two-layer chocolate, placing almonds in the mold, and then covering the bottom with chocolate. It can be produced by filling the bottom side of a layer of chocolate.
以下、本発明を実施例及び比較例に基づきより詳細に説明をするが、本発明はこれら実施例に限定されるものではない。
実施例1
(1)キャンデーコートアーモンドの製造
糖液の組成、生アーモンドの配合量、離型油として、以下の表1の処方で実施した。具体的には、
・カジワラ製(700L)IH釜に表1配合の砂糖と水を投入した後、102℃までIH釜壁面温度235℃ 30rpmで撹拌加熱して糖液を沸騰させた。
・次に生のアーモンドを投入し、IH釜壁面温度235℃ 25rpmで撹拌加熱した。
・さらにIH釜壁面温度245℃ 25rpmで撹拌加熱したところ、アーモンド品温が110℃に達した際に糖液の砂糖が結晶化した。
・さらにIH釜壁面温度245℃ 25rpmで撹拌加熱を継続したところ、アーモンド品温が120℃に達した際に、結晶化した砂糖が徐々に融け始めた。
・次にIH釜壁面温度235℃ 25rpmで撹拌加熱を継続し、アーモンド表面の温度が130℃に達した際に、予め溶かしておいた塩類水溶液(砂糖、塩類、離型油脂、レシチンの固形分合計量に対し塩類0.25~13.3 wt%)をシャワー状にアーモンド全体に振り掛けた。(これにより急速にキャンデー化が進む。)
・その後、240℃ 25rpm で撹拌加熱を継続し、135~145℃付近までアーモンド温度を昇温させ、アーモンドのローストと砂糖の融解を同時に進行させ、砂糖結晶が目視確認できない透明状態になったところで加熱を止めた。
・その後、得られたアーモンドをカジワラ製(500L)横軸撹拌機に移動し、離型油脂とレシチンを振り掛け、ジャケット15℃、冷風18℃、撹拌8rpmで60℃以下まで撹拌冷却させることで、アーモンド表面のキャンデー部を冷却・固化するとともにバラバラに解した。
Hereinafter, the present invention will be explained in more detail based on Examples and Comparative Examples, but the present invention is not limited to these Examples.
Example 1
(1) Manufacture of candy-coated almonds The composition of the sugar solution, the amount of raw almonds mixed, and the release oil were as shown in Table 1 below. in particular,
- After putting the sugar and water formulated in Table 1 into an IH pot made by Kajiwara (700 L), the sugar solution was boiled by stirring and heating at 30 rpm and an IH pot wall temperature of 235°C to 102°C.
・Next, raw almonds were added and stirred and heated at 25 rpm with an IH pot wall temperature of 235°C.
・Furthermore, when the IH pot was stirred and heated at 245°C and 25 rpm, the sugar in the sugar solution crystallized when the almond temperature reached 110°C.
・Additionally, stirring and heating was continued at 25 rpm with an IH pot wall temperature of 245°C, and when the almond temperature reached 120°C, the crystallized sugar gradually began to melt.
・Next, continue stirring and heating at 25 rpm with an IH pot wall temperature of 235°C, and when the temperature of the almond surface reaches 130°C, dissolve the pre-dissolved salt aqueous solution (sugar, salts, mold release oil, solid content of lecithin). Salts (0.25 to 13.3 wt% based on the total amount) were sprinkled all over the almonds in a shower. (As a result, it rapidly becomes a candy.)
・Then, continue stirring and heating at 240℃ and 25rpm to raise the temperature of the almonds to around 135 to 145℃, roasting the almonds and melting the sugar at the same time, until the sugar crystals become transparent and cannot be visually confirmed. I stopped heating.
・Then, the obtained almonds were transferred to a horizontal shaft stirrer made by Kajiwara (500 L), sprinkled with mold release oil and lecithin, and stirred and cooled to below 60°C with a jacket of 15°C, cold air of 18°C, and stirring of 8 rpm. The candy portion on the surface of the almond was cooled and solidified, and then broken into pieces.
上記表1の原料を用いて得られるキャンデーコート焙煎アーモンドのキャンデーコート層の砂糖の比率は90.8質量%、塩類(食塩)の比率は1.5質量%であり、糖液の組成と同じである。 The ratio of sugar in the candy coat layer of the candy coated roasted almonds obtained using the raw materials in Table 1 above is 90.8% by mass, and the ratio of salts (salt) is 1.5% by mass, which are the same as the composition of the sugar solution.
(2)評価
糖液に添加する添加物の効果について評価した。
具体的には、配合、混合方法は上記(1)と同じ条件で試作し、キャンデー化促進効果、ロースト状態、風味・食感を比較評価した。
(2) Evaluation The effects of additives added to the sugar solution were evaluated.
Specifically, a trial production was made using the same formulation and mixing method as in (1) above, and the candy-forming promoting effect, roasted state, flavor and texture were comparatively evaluated.
<評価基準>
キャンデー化;砂糖がキャンデー化状態となっている状態を、以下の基準とする。
<Evaluation criteria>
Candying: The state in which sugar is turning into candy is based on the following criteria.
※キャンデー化率;キャンデー部を示差走査熱量計 (PerkinElmer社製 Diamond DSC) で結晶残存率を測定し、
100-砂糖結晶残存率=キャンデー化率とする
アーモンド表面のキャンデー化率が75%以上の状態 ○
アーモンド表面のキャンデー化率が75%未満の状態 △~×
*Candy conversion rate: Measure the crystal survival rate of the candy part with a differential scanning calorimeter (Diamond DSC manufactured by PerkinElmer),
100 - Sugar crystal residual rate = Candying rate State where the candying rate on the almond surface is 75% or more ○
Condition where the candy conversion rate of the almond surface is less than 75% △~×
ロースト状態;アーモンドのロースト状態を、以下の基準とする。
アーモンドの断面が加熱により茶色に着色した状態 ○
アーモンドの断面の着色が薄くローストが浅い状態 △
アーモンドの断面が加熱不足で白い、又は過加熱による焦げた状態 ×
Roasted state: The roasted state of almonds is based on the following criteria.
The cross section of the almond is colored brown due to heating ○
The cross section of the almond is lightly colored and lightly roasted △
The cross section of the almond is white due to undercooking, or burnt due to overcooking.
風味・食感;ローストアーモンドとしての風味と食感の状態を、以下の基準とする。
アーモンドの香ばしいロースト風味、崩壊性のある食感を有し、異味異臭がない ○
アーモンドの生の風味がなく、風味・食感に違和感がある △
アーモンドの生の風味と食感、又は焦げた風味・食感、その他の異味異臭がある ×
Flavor/Texture: The flavor and texture of roasted almonds are based on the following criteria.
Has a fragrant roasted almond flavor, a disintegrating texture, and no off-taste or odor ○
There is no raw almond flavor, and the flavor and texture are strange △
Raw almond flavor and texture, burnt flavor and texture, or other unusual tastes and odors ×
上記の結果から、本発明のキャンデーコートアーモンドは、香ばしさ、風味、香味などに優れていることが明らかになった。 The above results revealed that the candy-coated almonds of the present invention were excellent in aroma, flavor, flavor, and the like.
Claims (4)
塩化ナトリウム、塩化カリウム、塩化カルシウムからなる群から選ばれる少なくとも1種の塩類であって、塩化カリウム及び塩化カルシウムからなる群より選択される少なくとも1種を含む塩類と、
砂糖と、
を含む、キャンデーコート焙煎アーモンド。 A candy coated roasted almond having a candy coat layer, wherein the candy coat layer is made of at least one salt selected from the group consisting of sodium chloride, potassium chloride, and calcium chloride, and the candy coat layer is made of at least one salt selected from the group consisting of potassium chloride and calcium chloride. salts containing at least one selected from ;
sugar and
Contains candy coated roasted almonds.
上記工程で得られたキャンデーコート焙煎アーモンドにチョコレートを被覆する工程A process of coating chocolate on the candy-coated roasted almonds obtained in the above process
を含むチョコレート被覆アーモンドの製造方法。A method for producing chocolate-covered almonds comprising:
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