JPH01165342A - Preparation of cake having core containing fat and oil - Google Patents
Preparation of cake having core containing fat and oilInfo
- Publication number
- JPH01165342A JPH01165342A JP62324823A JP32482387A JPH01165342A JP H01165342 A JPH01165342 A JP H01165342A JP 62324823 A JP62324823 A JP 62324823A JP 32482387 A JP32482387 A JP 32482387A JP H01165342 A JPH01165342 A JP H01165342A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- chocolate
- starch
- coated
- molasses
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019219 chocolate Nutrition 0.000 claims abstract description 18
- 239000011162 core material Substances 0.000 claims abstract description 13
- 235000013379 molasses Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000008187 granular material Substances 0.000 claims abstract description 8
- 238000004904 shortening Methods 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 abstract description 12
- 239000003925 fat Substances 0.000 abstract description 6
- 239000010419 fine particle Substances 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はチョコレートやショートニング等の油脂類を主
成分として含有する塊状物等を澱粉質の殻で被覆した新
規な菓子の製造方法に関するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a novel method for producing confectionery in which lumps containing fats and oils such as chocolate and shortening as a main component are coated with a starchy shell. be.
（従来の技術及び発明が解決しようとする問題点）
チョコレートやショートニング等の油脂類とビスケット
や米菓等を組み合わせた菓子は、周知の通り澱粉製物に
チョコレート等を注入したり、生地にチョコレートをラ
ンダムに混入したり、或いは被覆したりして形成してい
る。しかしチョコレート等が密閉された殻の中心部分に
内在している生地を用いた菓子は知られていない。そこ
で本発明はチョコレート等が密閉されて殻中に内在して
いる新規な菓子を提供せんとしたものである。(Problems to be solved by the prior art and the invention) As is well known, confectionery that combines fats and oils such as chocolate and shortening with biscuits and rice crackers is made by injecting chocolate into starch products or adding chocolate to the dough. It is formed by randomly mixing or coating. However, no confectionery is known that uses dough in which chocolate or the like is contained in the center of a sealed shell. Therefore, the present invention aims to provide a novel confectionery in which chocolate or the like is sealed and contained within the shell.
（問題点を解決するための手段）
本発明に係る菓子の製造方法は、チョコレート類、ショ
ートニング等の油脂を主成分として含有する塊状物等を
芯材とし、前記芯材の外面にｔｓ蜜と澱粉とを薄く交互
に多層積層して造粒し、該造粒体の外面に細粒状のα−
化澱粉物質を付着せしめ、而かる後油で揚げてなること
を特徴とするものである。(Means for Solving the Problems) The method for producing confectionery according to the present invention uses a lump material containing fats and oils such as chocolate or shortening as a core material, and coats the outer surface of the core material with TS honey. Starch is laminated in thin layers alternately and granulated, and fine granular α-
It is characterized by being coated with a modified starch substance and then fried in oil.
従って芯材を被覆した糖蜜と澱粉の多重積層部分と最外
部のα−化澱粉物質が油揚げ過程で膨化するので、より
ソフトな歯ざわりの殻内に、チョコレート等の油脂類の
塊が内在する菓子が得られるものである。また最外部に
配するａ−化澱粉物質は老化がないため、造粒段階で糖
蜜と澱粉を交互に積層してなる滑らかな表面に、糖蜜を
塗布した後振りｍけるという手段で容易にしかも強固に
接着することができる。Therefore, the multilayered layer of molasses and starch covering the core material and the outermost alpha-starch material expand during the deep-frying process, resulting in confectionery containing lumps of fats and oils such as chocolate inside the softer-textured shell. is obtained. In addition, since the a-starch material placed on the outermost layer does not age, it can be easily processed by applying molasses to the smooth surface formed by alternating layers of molasses and starch during the granulation stage and then shaking it. Can be strongly bonded.
（実施例） 次に本発明方法のの実施例について説明する。(Example) Next, examples of the method of the present invention will be described.
本発明は芯材に対する糖蜜と澱粉の多重積層をなす造粒
工程と、α−化澱粉物質の細粒を付着せしめる付着工程
と、油で揚げる揚げ工程から成るものである。造粒工程
は造粒機内へ芯材となる球状チョコレート（１，５ｇ／
粒）１を１０ｋｇを入れて造粒機を２ＯＲＰＭで回転し
ておき、砂糖５０部、水５０部からなる糖蜜３００ｇを
球状チョコレートが均一に湿る様に掛ける。The present invention consists of a granulation process in which molasses and starch are layered in multiple layers on a core material, an adhesion process in which fine grains of α-starch material are attached, and a frying process in which the core material is fried in oil. In the granulation process, spherical chocolate (1.5 g/
Add 10 kg of granules) 1, rotate the granulator at 2 ORPM, and pour 300 g of molasses consisting of 50 parts of sugar and 50 parts of water so that the spherical chocolate is evenly moistened.
次で寒梅粉４０部、小麦澱粉２０部、ワキシーコーンス
ターチ４０部から成る混合粉を４００ｇ振り掛ける。こ
の操作は交互に１０回繰り返して、芯材１を柔軟な糖蜜
と澱粉とからなる多重積層２で被覆された中間造粒物を
得る。Next, sprinkle 400 g of a mixed powder consisting of 40 parts of Kanbai powder, 20 parts of wheat starch, and 40 parts of waxy cornstarch. This operation is alternately repeated 10 times to obtain intermediate granules in which the core material 1 is coated with a multilayered layer 2 consisting of flexible molasses and starch.
次に前記中間造粒物にα−化澱粉物質の細粒を付着せし
めろ付着工程を行うもので付着工程は、塩１０部、砂＠
２０部、水７０部からなろ糖蜜１０００ｇを前記中間造
粒物の全粒が湿る様に塗布し、均一に塗布されたら上南
粉３を１゜５ｋｇ振り掛ける。付着工程が終了すると次
の油揚工程に移行するが、その前に前記付着造粒物を乾
燥機にかけて多重積層２ の含有水分が９．５％程度と
なるように乾燥させ、その後２２０℃の温度で？Ｆｆｉ
揚げを行う。油揚げをされた菓子は必要に応じて任意の
味付けを施し、第１図に示すようなチョコレート入り菓
子を得ることができる。Next, fine particles of α-starch material are attached to the intermediate granules, and an adhesion process is performed.
1000 g of naro molasses made of 20 parts and 70 parts of water is applied so that all the grains of the intermediate granules are moistened, and when it is evenly applied, 1°5 kg of Jonan Flour 3 is sprinkled thereon. When the adhesion process is completed, the next frying process begins, but before that, the adhering granules are dried in a dryer so that the moisture content of the multi-layered layer 2 is about 9.5%, and then heated at a temperature of 220°C. in? Ffi
Perform frying. The fried confectionery can be seasoned as desired to obtain a chocolate-filled confectionery as shown in FIG. 1.
尚、本発明に於ける芯材は、前記のチョコレートの他に
ショートニング等常温では固形の油脂を主成分として含
有し、チーズ味、バター味、ウニ味等適宜な味に加工し
た塊状加工品でも良い。更にα−化澱粉物質の細粒も千
飯、道明寺等の不規則な形のａ−北米の他、エクストル
ーダー等を用いて細孔から押し出されるフィラメント状
またはガツト状の物を小円筒状乃至短１！！維状に切断
してなろα−化澱粉、或いは煎り米、パフライス、パフ
澱粉粒等を用いることができるもので、第２図に芯材と
してチーズ粉末を含んでチーズ味としたショートニング
球１、α−化澱粉物質の細粒としてビーフン３を用いた
ものを示した。In addition to the above-mentioned chocolate, the core material in the present invention may also be a block processed product that contains fats and oils that are solid at room temperature as a main component, such as shortening, and has been processed into an appropriate flavor such as cheese flavor, butter flavor, sea urchin flavor, etc. good. Furthermore, fine grains of α-starch substances are also irregularly shaped such as Chihan and Domyoji, as well as filament-like or gut-like objects extruded from pores using an extruder, etc. Short 1! ! It is possible to use α-starch cut into fibers, or roasted rice, puffed rice, puffed starch grains, etc., and Fig. 2 shows shortening balls 1 containing cheese powder as a core material and having a cheese taste. This shows the use of rice noodles 3 as fine grains of α-starch material.
勿論多ＮＩ梢層の部分も澱粉並びに糖蜜の配合は任意に
できるものである。Of course, the addition of starch and molasses to the multi-NI top layer can be made as desired.
（発明の効果）
本発明は以上の通りチョコレート等の油脂含有物質を芯
材とし、その外方に澱粉と糖蜜の多層′Ｍｉ層を施した
後、外面にα−化澱粉物質の細粒を付着せしめ、而かる
後油揚げしてなる菓子の製造方法で、チョコレート等を
殻内に密閉内在せしめた新規な菓子を提供できたもので
ある。(Effects of the Invention) As described above, the present invention uses an oil-containing substance such as chocolate as a core material, and after applying a multilayer 'Mi layer of starch and molasses on the outside thereof, fine particles of α-starch substance are applied to the outer surface. A novel confectionery in which chocolate or the like is hermetically contained in the shell can be provided by a method for producing confectionery in which the confectionery is adhered and then fried in oil.
図は本発明方法によって製造された菓子を示すもので、
第１図は一部裁断した斜視図、第２図は別の実施例を示
す一部裁断した斜視図である。
１はチョコレート
１はチーズ粉末を含有せしめてチース味としたショート
ニング球
２は多層積層部（膨化）
３は上南粉（膨化）
３′はビーフン（１１！！化）The figure shows a confectionery produced by the method of the present invention.
FIG. 1 is a partially cutaway perspective view, and FIG. 2 is a partially cutaway perspective view showing another embodiment. 1 is chocolate 1 is shortening ball containing cheese powder to give it a cheese taste 2 is a multi-layer laminated part (puffed) 3 is Shangnan flour (puffed) 3' is rice noodles (11!!)
Claims (1)
の外面に糖蜜と澱粉とを薄く交互に多層積層して造粒し
、該造粒体の外面に細粒状のα−化澱粉物質を付着せし
め、而かる後油で揚げてなることを特徴とする菓子の製
造方法。[Scope of Claims] The core material is a lump containing oil or fat such as chocolate or shortening as a main component, and molasses and starch are laminated in thin layers alternately on the outer surface of the core material and granulated. A method for producing a confectionery, which comprises adhering finely granular α-starch material to the outer surface of a granule and then frying it in oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62324823A JPH01165342A (en) | 1987-12-22 | 1987-12-22 | Preparation of cake having core containing fat and oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62324823A JPH01165342A (en) | 1987-12-22 | 1987-12-22 | Preparation of cake having core containing fat and oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01165342A true JPH01165342A (en) | 1989-06-29 |
Family
ID=18170074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62324823A Pending JPH01165342A (en) | 1987-12-22 | 1987-12-22 | Preparation of cake having core containing fat and oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165342A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013192489A (en) * | 2012-03-19 | 2013-09-30 | Lotte Co Ltd | Spherical chocolate confectionery product with edible material such as fine baked confectionery combined on inside and outside, and method of manufacturing the same |
| JP2015104368A (en) * | 2013-12-02 | 2015-06-08 | 郁子 石川 | Grain-shaped confectionery as iron supplement, and manufacturing method thereof |
-
1987
- 1987-12-22 JP JP62324823A patent/JPH01165342A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013192489A (en) * | 2012-03-19 | 2013-09-30 | Lotte Co Ltd | Spherical chocolate confectionery product with edible material such as fine baked confectionery combined on inside and outside, and method of manufacturing the same |
| JP2015104368A (en) * | 2013-12-02 | 2015-06-08 | 郁子 石川 | Grain-shaped confectionery as iron supplement, and manufacturing method thereof |
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