JP7441041B2 - Method for producing impregnated composite oil-based confectionery - Google Patents

Description

The present invention relates to a method for producing an impregnated composite oil-based confectionery.

BACKGROUND ART Techniques for impregnating aerated foam foodstuffs with oil-based confectionery dough have been known. Patent Document 1 discloses that croutons and chocolate are mixed, placed in a pressure reducing device, the pressure in the pressure reducing device is reduced to remove air bubbles, the pressure is returned to normal pressure, the chocolate is permeated, and the excess is removed by passing through a vibrating sieve. A chocolate-infiltrated crouton is disclosed, which is produced by removing the chocolate and solidifying it by cooling. Patent Document 2 discloses a composite oil-based confectionery that is a combination of an aerated foam food such as a baked confectionery and an oil-based confectionery such as chocolate. However, even if you try to impregnate baked goods with white chocolate dough using the same impregnation method, only the oil will be impregnated, and the aggregated white milk solids will remain on the surface of the baked goods, leaving the dough with a uniform composition. It was not possible to sufficiently impregnate the inside. Patent Document 3 describes a method for solving this problem, in which a white chocolate dough is impregnated with a solid food, the non-fat milk solid content of the white chocolate dough is 15% by mass or more, and A white chocolate-impregnated food product is disclosed, characterized in that the median diameter of solid particles in white chocolate dough is 6 μm or less. However, the method described in Patent Document 3 has a problem in that it lacks versatility because it requires special processing such as adjusting the median diameter of the chocolate dough.

Japanese Patent Application Publication No. 9-308431 WO97/47207 WO2011/125451

The present invention aims to provide a novel manufacturing method for impregnating porous solid foods with oil-based confectionery dough.

As a result of extensive research, the inventors of the present invention have discovered a novel manufacturing method for impregnating porous solid foods with oil-based confectionery dough. That is,
(1) A step of preparing a porous solid food embedded in oily confectionery dough in a chamber, and applying ultrasound to the oily confectionery dough while the porous solid food is embedded in oily confectionery dough in the chamber. A method for producing an impregnated composite oil-based confectionery, comprising: increasing the pressure in a chamber while irradiating the same.
(2) After the step of preparing the porous solid food embedded in the oil-based confectionery dough in the chamber and before the step of increasing the pressure in the chamber, further comprising the step of lowering the pressure in the chamber. The method for producing an impregnated composite oil-based confectionery according to (1).
(3) The method for producing an impregnated composite oil-based confectionery according to (2), wherein the oil-based confectionery dough is not irradiated with ultrasonic waves in the step of reducing the pressure in the chamber.
(4) The method for producing an impregnated composite oil-based confectionery according to any one of (1) to (3), wherein the non-fat milk solid content of the oil-based confectionery dough is 15% by mass or more.
(5) The method for producing an impregnated composite oil-based confectionery according to any one of (1) to (4), wherein the frequency of the irradiated ultrasonic waves is 28 kHz or more and 40 kHz or less.

With the present invention, even when it is difficult to impregnate porous solid foods with oil-based confectionery dough using conventional methods, uniform dough can be created without special processing such as adjusting the median diameter of oil-based confectionery dough. With this composition, it was possible to impregnate porous solid foods.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail.

The oil-based confectionery in the embodiment of the present invention includes chocolate and quasi-chocolate stipulated in the "Fair Competition Code for Chocolate Labeling," which is a rule certified by the Japan Fair Trade Commission, as well as fat cream and nut paste that do not fall under these categories. etc. may be used. Moreover, the oil-based confectionery in the embodiment of the present invention may be white chocolate or a white chocolate-like confectionery. In this specification, white chocolate-like confectionery refers to white chocolate in which cocoa butter is partially replaced with vegetable oil other than cocoa butter, and contains 20 to 45% by mass of vegetable oil and 10 to 40% by mass of saccharides. It means oil-based sweets.

The oil-based confectionery in the embodiment of the present invention may be manufactured by a conventionally known method. The non-fat milk solid content in the oil-based confectionery is not particularly limited, but may be, for example, 15-40% by mass, 18-35% by mass, or 20-30% by mass. The oil content in the oil-based confectionery is not particularly limited, but may be, for example, 30 to 50% by mass, 32 to 48% by mass, or 35 to 45% by mass. The water content in the oil-based confectionery is not particularly limited, and may be, for example, 0 to 5% by mass, 0.3 to 3% by mass, or 0.5 to 2% by mass.

In an embodiment of the present invention, the solid content particle median diameter of oil-based confectionery refers to the integrated value of 50% of the solid content particle distribution measured by a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation, model number SALD-2200). Refers to the particle size. The median diameter of the solid particles in the oil-based confectionery dough is not particularly limited, but may be, for example, 6 μm to 50 μm, 8 μm to 40 μm, or 10 μm to 30 μm.

In an embodiment of the present invention, the viscosity of the oil-based confectionery dough is measured using a B-type viscometer, and when the dough temperature is 35°C, the viscosity is measured as No. The value measured with 6 rotors and 4 rpm is used. The method according to the embodiment of the present invention is effective regardless of the viscosity of the oil-based confectionery dough.・s, or 30,000 to 50,000 mPa·s.

The non-fat milk solid content in oil-based confectionery is 15% by mass or more and/or the oil content in oil-based confectionery is 45% by mass or less and/or the oil content in oil-based confectionery dough is difficult to impregnate under conventional conditions. The present invention is more effective when the median diameter of the solid particles is larger than 6 μm.

The porous solid food in the embodiment of the present invention may be anything having porous voids inside, and may be, for example, a baked confectionery, more specifically, for example, a cookie, a biscuit, a corn puff, a sponge, etc. It can be a cake, croutons, etc. The pore size of the porous solid food may be, for example, 50-1500 μm, 100-1000 μm, or 200-700 μm. The porosity of the porous solid food may be, for example, 50-98%, 60-95%, or 70-90%.

In an embodiment of the present invention, a method for impregnating a porous solid food with oil-based confectionery dough may be a reduced pressure method or a pressurized method. The process is shorter than the dipping method, which uses capillary action under constant pressure, and the time of ultrasonic irradiation can be shortened, preventing deterioration such as scorching due to overheating of oil-based confectionery dough, and reducing tempering oil. This is because it is possible to avoid problems such as blooming of the product due to melting of seed crystals, which is necessary when the chocolate dough used is used as oil-based confectionery dough.

Embodiments of the present invention will be described in detail below.

(Process of preparing porous solid food embedded in oil-based confectionery dough in a chamber)
First, a porous solid food is immersed in an oily confectionery dough tank. At this time, it is preferable to prevent the porous solid food from being exposed from the oily confectionery dough tank. If there is a part of the porous solid food that is not covered with the oily confectionery dough, air will preferentially return to the porous solid food during the impregnation process, so it is difficult to make the oily confectionery dough sufficiently porous. This is to enable it to be distributed throughout solid foods. The oleaginous confectionery dough tank in which the porous solid food is embedded is placed in a vacuum chamber and sealed.

(Process of reducing the pressure inside the chamber)
It is preferable to include a step of lowering the pressure in the chamber to degas the inside of the porous solid food before proceeding to the next step of increasing the pressure. In this step, it is preferable that the oil-based confectionery dough is not irradiated with ultrasonic waves. The pressure within the chamber may be reduced to, for example, 0.006 to 0.090 MPa, or may be reduced to 0.01 to 0.05 MPa. Further, the time for reducing the pressure in the chamber may be, for example, 1 second to 120 seconds, or 10 seconds to 60 seconds.

(Step of increasing the pressure inside the chamber while irradiating ultrasonic waves to the oily confectionery dough with the porous solid food buried in the oily confectionery dough in the chamber)
Next, the pressure inside the chamber is increased while irradiating the oil-based confectionery dough in the tank with ultrasonic waves, thereby causing the oil-based confectionery dough to penetrate into the porous solid food. When the pressure inside the chamber is equal to or higher than atmospheric pressure, the pressure may be increased to, for example, 0.2 or more and 0.6 MPa or less. If a step of lowering the pressure in the chamber is included before this step, the pressure may be increased to atmospheric pressure, and if necessary, the pressure in the chamber may be further increased to higher than atmospheric pressure. . For example, the pressure may be increased to above atmospheric pressure and below 0.6 MPa.

The ultrasonic wave in the embodiment of the present invention refers to a sound wave with a frequency that is not perceptible to the human ear, and generally has a frequency of 20 kHz or more. The frequency of the ultrasonic waves applied to the oil-based confectionery dough may be, for example, 20 kHz or more and 200 kHz or less, preferably 25 kHz or more and 80 kHz or less, and more preferably 28 kHz or more and 40 kHz or less. The above frequency is preferable because it facilitates the penetration of the oil-based confectionery dough into the porous solid food.

Any method may be used to irradiate ultrasonic waves when impregnating the porous solid food with oil-based confectionery dough. For example, a water bath with an ultrasonic generation mechanism may be used, or a rod-shaped ultrasonic homogenizer may be placed in a fat-based confectionery dough tank to generate ultrasonic waves.

When the oil-based confectionery dough penetrates into the porous solid food, that is, when the pressure inside the chamber is increasing, the oil-based confectionery dough is irradiated with ultrasonic waves. As the ultrasonic irradiation time increases, the temperature of the oil-based confectionery dough increases. Particularly when using oil-based confectionery dough that requires tempering, the tempering will collapse due to excessive temperature rise, and even if the oil-based confectionery dough has properly penetrated into the porous solid food, it will subsequently be cooled, solidified, and stored. Since bloom may occur when applying ultrasonic waves, it is preferable that the time of ultrasonic irradiation is the minimum necessary. The time for irradiating the oil-based confectionery dough with ultrasonic waves may be, for example, 5 seconds to 40 seconds, preferably 10 seconds to 30 seconds, and more preferably 15 seconds to 25 seconds.

(Manufacturing example 1)
33 parts by mass of whole milk powder, 35 parts by mass of sugar, 21.5 parts by mass of cocoa butter, 10 parts by mass of vegetable oil, 0.5 parts by mass of lecithin, 0.1 part of emulsifier (model number: SY Glister CRS75, manufactured by Daiichi Yakuhin Kogyo) Parts by mass were mixed according to a conventional method and pulverized with a refiner to obtain a white chocolate dough having a non-fat milk solid content of 23 mass% and an oil content of 40 mass%. The median diameter of the solid particles contained in the obtained white chocolate was 10 μm.

(Manufacturing example 2)
64 parts by mass of chicken eggs, 48 parts by mass of sugar, 35 parts by mass of vegetable oil, 1 part by mass of emulsifier, and 52 parts by mass of water were thoroughly mixed and stirred, and to this were added 72 parts by mass of soft flour, 10 parts by mass of cocoa powder, 5 parts by mass of skim milk powder, 0.01 part by mass of baking powder was added and whipped to mix the dough while whisking. This was poured into a metal mold, baked in an oven at 190°C for 9 minutes, and further dried at 100°C for 15 minutes to obtain a baked confectionery measuring 35 mm x 15 mm x 10 mm. The mass of each baked confectionery was 0.85 g. The average pore size of the manufactured baked confectionery was 300 μm, and the porosity was about 85.6%.

(Example 1)
The white chocolate dough, whose temperature was adjusted to 35° C., was placed in a water bath equipped with an ultrasonic generation mechanism (model number: AU-12C, manufactured by Aiwa Medical Industries). The viscosity of the white chocolate dough at this time was 38,750 mPa·s. Subsequently, the baked confectionery was buried so as not to be exposed from the surface of the white chocolate dough. Furthermore, the water bath was placed in a vacuum chamber.

The pressure inside the vacuum chamber was reduced to 0.009 MPa and maintained as such for 25 seconds. Next, while generating 28 kHz ultrasonic waves in the water bath, the reduced pressure was gradually released, and the pressure in the chamber was returned to atmospheric pressure in 20 seconds.

The baked confectionery was taken out from the water bath, excess white chocolate dough on the surface was removed, and then cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 4.21 g. The temperature of the chocolate dough in the water bath was 37°C.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had penetrated into the center of the baked confectionery with a uniform dough composition.

(Example 2)
The white chocolate dough, whose temperature was adjusted to 35° C., was placed in a water bath equipped with an ultrasonic generating mechanism (model number: AU-12C, manufactured by Aiwa Medical Industries). Subsequently, the baked confectionery was buried so as not to be exposed from the surface of the white chocolate dough. Furthermore, the water bath was placed in a vacuum chamber.

While generating 28 kHz ultrasonic waves in the water bath, the pressure in the vacuum chamber was reduced to 0.009 MPa and maintained for 25 seconds. Next, while continuing to generate ultrasonic waves, the reduced pressure was gradually released, and the pressure inside the chamber was returned to atmospheric pressure in 20 seconds.

The baked confectionery was taken out from the water bath, excess white chocolate dough on the surface was removed, and then cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 4.30 g. The temperature of the white chocolate dough in the water bath was 44.6°C.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had penetrated into the center of the baked confectionery with a uniform dough composition.

(Comparative example 1)
The white chocolate dough, whose temperature was adjusted to 35° C., was placed in a water bath equipped with an ultrasonic generating mechanism (model number: AU-12C, manufactured by Aiwa Medical Industries). Subsequently, the baked confectionery was buried so as not to be exposed from the surface of the white chocolate dough. Furthermore, the water bath was placed in a vacuum chamber.

While generating 28 kHz ultrasonic waves in the water bath, the pressure in the vacuum chamber was reduced to 0.009 MPa and maintained for 25 seconds. After stopping the ultrasound, the reduced pressure was gradually released, and the pressure inside the chamber was returned to atmospheric pressure in 20 seconds.

When I took out the baked confectionery from the water bath and tried to remove the excess white chocolate dough on the surface, I found that a hard film of white chocolate had formed on the surface of the baked confectionery, which appeared to have been drained of oil, so I removed that as well and cooled it. The white chocolate was solidified to obtain impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 2.63 g.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had not reached the center of the baked confectionery. When I ate this impregnated white chocolate confectionery, it initially had a texture similar to white chocolate, but in the center it had the texture of a baked confectionery itself. There was no sense of unity between the white chocolate and the baked confectionery, and the overall texture was light and had an unfavorable quality.

(Comparative example 2)
The white chocolate dough, whose temperature was adjusted to 35° C., was placed in a water bath equipped with an ultrasonic generating mechanism (model number: AU-12C, manufactured by Aiwa Medical Industries). Subsequently, the baked confectionery was buried in the white chocolate so that the top surface was not exposed. Furthermore, the water bath was placed in a vacuum chamber.

The pressure inside the vacuum chamber was reduced to 0.009 MPa and maintained for 25 seconds. Thereafter, the reduced pressure was gradually released, and the pressure inside the chamber was returned to atmospheric pressure in 20 seconds.

When I took out the baked confectionery from the water bath and tried to remove the excess white chocolate dough on the surface, I found that a hard film of white chocolate had formed on the surface of the baked confectionery, which appeared to have been drained of oil, so I removed that as well and cooled it. The white chocolate was solidified to obtain impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 2.88 g.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had not reached the center of the baked confectionery. When I ate this impregnated white chocolate confectionery, it initially had a texture similar to white chocolate, but in the center it had the texture of a baked confectionery itself. There was no sense of unity between the white chocolate and the baked confectionery, and the overall texture was light and had an unfavorable quality.

(Example 3)
Using a water bath with an ultrasonic generation mechanism (model number: W-170-ST, manufactured by Honda Electronics), impregnated white chocolate confectionery was prepared in the same manner as in Example 1, except that 40 kHz ultrasonic waves were generated when the pressure was released. Obtained. The mass of each impregnated white chocolate confectionery obtained was 3.78 g.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had penetrated into the center of the baked confectionery with a uniform dough composition.

The above results are shown in Table 1. The overall evaluation is the result of a sensory test in which five expert panelists ate each chocolate confectionery and evaluated it using the following criteria A to D.
A: Overall uniform and very desirable texture B: Overall uniform and desirable texture C: Partially uneven and unfavorable texture D: Overall uneven and very desirable have an undesirable texture

(Comparative test example)
Impregnated chocolate confectionery was produced in the same manner as in Comparative Example 2, except that the amount of emulsifier (model number: SY Glister CRS75) added was different.

Even when using white chocolate dough whose viscosity was extremely reduced using an emulsifier, a hard film of white chocolate, which appeared to have reduced oil content, was formed on the surface of the baked confectionery. Furthermore, when the cross-sections of the obtained impregnated white chocolate confections were checked, it was found that the white chocolate did not reach the center of the baked confectionery in any of the test sections. When these impregnated white chocolate confections were eaten, they initially had a texture similar to that of white chocolate, but the center had the texture of baked confectionery itself. There was no sense of unity between the white chocolate and the baked confectionery, and the overall texture was light and had an unfavorable quality.

The above results are shown in Table 2. The overall evaluation is the result of a sensory test conducted by an experienced panelist in the same manner as in Table 1.

(Example 4)
After controlling the temperature of 100 parts by mass of the white chocolate dough obtained in Production Example 1 to about 32°C, a seeding agent consisting of 1,3-distearyl-2-oleylglycerol (trade name: Choco Seed A, manufactured by Fuji Oil Co., Ltd.) was added. 0.3 parts by mass was added and stirred to prepare a white chocolate dough for impregnation, and the white chocolate dough for impregnation was placed in a water bath with an ultrasonic generation mechanism (model number: AU-12C, manufactured by Aiwa Medical Industries). Subsequently, the baked confectionery obtained in Production Example 2 was buried so as not to be exposed from the surface of the impregnated white chocolate dough. Furthermore, the water bath was placed in a vacuum chamber.

The pressure inside the vacuum chamber was reduced to 0.009 MPa and maintained as such for 25 seconds. Next, while generating 28 kHz ultrasonic waves in the water bath, the reduced pressure was gradually released, and the pressure in the chamber was returned to atmospheric pressure in 20 seconds.

The baked confectionery was taken out from the water bath, excess white chocolate dough on the surface was removed, and then cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 4.05 g. The temperature of the white chocolate dough in the water bath was 32.4°C.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had penetrated into the center of the baked confectionery with a uniform dough composition.

The baked confectionery was again buried in the water bath so as not to be exposed from the surface of the white chocolate dough for impregnation, and the water bath was then placed in a vacuum chamber.

The pressure inside the vacuum chamber was reduced to 0.009 MPa and maintained as such for 25 seconds. Next, while generating 28 kHz ultrasonic waves in the water bath, the reduced pressure was gradually released, and the pressure in the chamber was returned to atmospheric pressure in 20 seconds.

The confectionery was taken out from the water bath, excess white chocolate dough on the surface was removed, and the confectionery was cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 3.93 g. The temperature of the white chocolate dough in the water bath was 33.8°C.

(Comparative example 8)
After controlling the temperature of 100 parts by mass of the white chocolate dough obtained in Production Example 1 to about 32°C, a seeding agent consisting of 1,3-distearyl-2-oleylglycerol (trade name: Choco Seed A, manufactured by Fuji Oil Co., Ltd.) was added. 0.3 parts by mass was added and stirred to prepare white chocolate dough for impregnation.

The white chocolate dough for impregnation was placed in a water bath equipped with an ultrasonic generation mechanism (model number: AU-12C, manufactured by Aiwa Medical Industries). Subsequently, the baked confectionery obtained in Production Example 2 was buried so as not to be exposed from the surface of the impregnated white chocolate dough. Furthermore, the water bath was placed in a vacuum chamber.

While generating 28 kHz ultrasonic waves in the water bath, the pressure in the vacuum chamber was reduced to 0.009 MPa and maintained for 25 seconds. Next, while continuing to generate ultrasonic waves, the reduced pressure was gradually released, and the pressure inside the chamber was returned to atmospheric pressure in 20 seconds.

The baked confectionery was taken out from the water bath, excess white chocolate dough on the surface was removed, and then cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 3.98 g. The temperature of the white chocolate dough in the water bath was 36.1°C.

When the cross section of the obtained impregnated white chocolate confectionery was observed, it was found that the white chocolate had penetrated into the center of the baked confectionery with a uniform dough composition.

The baked confectionery was again buried in the water bath so as not to be exposed from the surface of the white chocolate dough for impregnation, and the water bath was then placed in a vacuum chamber.

While generating 28 kHz ultrasonic waves in the water bath, the pressure in the vacuum chamber was reduced to 0.009 MPa and maintained for 25 seconds. Next, while continuing to generate ultrasonic waves, the reduced pressure was gradually released, and the pressure inside the chamber was returned to atmospheric pressure in 20 seconds.

The confectionery was taken out from the water bath, excess white chocolate dough on the surface was removed, and the confectionery was cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass of each impregnated white chocolate confectionery obtained was 4.00 g. The temperature of the white chocolate dough in the water bath was 39.0°C.

Each impregnated white chocolate confectionery obtained in Example 4 and Comparative Example 8 was stored at 20° C. for 14 days. In both the first and second impregnated white chocolate confections obtained in Example 4, white chocolate was impregnated to the center of the baked confectionery with a uniform dough composition. When these impregnated white chocolate confections were eaten, the baked confectionery and white chocolate had a sense of unity, melted in the mouth, and had a desirable quality. In the first and second impregnated white chocolate confections of Comparative Example 8, white chocolate was impregnated to the center of the baked confectionery with a uniform dough composition, but a bloom phenomenon was observed on the surface. Furthermore, when these impregnated white chocolate confections were eaten, the white chocolate had a lumpy texture and no sense of unity with the baked confectionery, and had an unfavorable quality.

The above results are shown in Table 3. The overall evaluation is the result of a sensory test conducted by an experienced panelist in the same manner as in Table 1.

Claims (4)

providing a porous solid food embedded in an oleaginous confectionery dough in a chamber;
A step of increasing the pressure in the chamber while irradiating the oily confectionery dough with ultrasonic waves for 5 to 40 seconds with the porous solid food buried in the oily confectionery dough in the chamber;
A method for producing an impregnated composite oil-based confectionery, comprising:
In the step of lowering the pressure in the chamber before the step of increasing the pressure in the chamber, the oil-based confectionery dough is not irradiated with ultrasonic waves,
A method for producing an impregnated composite fat-based confectionery . 4. The method of claim 1, further comprising the step of reducing the pressure in the chamber after the step of providing a porous solid food product embedded in an oil-based confectionery dough in the chamber and before the step of increasing the pressure in the chamber. 1. The method for producing an impregnated composite oil-based confectionery according to 1. The method for producing an impregnated composite oil-based confectionery according to claim 1 or 2 , wherein the non-fat milk solid content of the oil-based confectionery dough is 15% by mass or more. The method for producing an impregnated composite fat-based confectionery according to any one of claims 1 to 3 , wherein the frequency of the irradiated ultrasonic waves is 28 kHz or more and 40 kHz or less.