JPH0121943B2 - - Google Patents

Description

[Detailed description of the invention] In this invention, 30% of the fat and oil is in an amorphous state during molding.
It is possible to give shape retention to oil-based confectionery dough, which cannot be molded because it has high fluidity and cannot be molded if molded as is, making it possible to mechanically mold it. The present invention relates to a method for producing oil-based confectionery.

This invention involves mechanically molding oil-based confectionery dough, which cannot be mechanically molded due to its high fluidity or stickiness, to inexpensively produce oil-based confectionery that has a flexible structure with plasticity and a soft texture. It is intended to be distributed in large quantities.

Mechanical shaping of oil-based confectionery dough is usually carried out by pouring it into a container-shaped mold and cooling and solidifying it. Therefore, the shape of the molded product is limited to one that can be removed from the mold. In addition, solid fats are used as the fats and oils, and the resulting fat-and-fat confectionery is hard, making it impossible to form a soft structure with plasticity.

On the other hand, methods other than molding, such as mechanical extrusion of plasticized oil-based confectionery dough, are also being used. However, in order for oil-based confectionery dough to have shape retention properties, its oil content must be 30% or less, and products made from such oil-based confectionery dough have a soft structure and a melt-in-your-mouth texture. It is not possible to give a good texture. In order to give oil-based confectionery a melt-in-your-mouth texture, the oil content must be at least 30%, and even if such oil-based confectionery dough is molded as it is by a method other than molding, it will still have fluidity. The shape of the molded product cannot be maintained. In order to form oily confectionery with a high fat and oil content using methods other than molding,
It is necessary to use a solid fat as the fat and to crystallize a portion of the fat during molding to reduce the amount of non-crystalline fat. In other words, it is necessary to increase the plasticity of the oil-based confectionery dough by setting the amorphous fat to 30% or less and form it into a shape-retaining state. It requires experience and skill to maintain it. Therefore, mass production using machines is difficult.
Work is being done by hand.

The inventor of this invention has discovered that even oil-based confectionery dough that contains 30% or more of amorphous oil and fat during molding and is highly fluid and difficult to mold by means other than molding, can be used to By adding % liquid alcohol or alcohol solution and mixing uniformly, the plasticity of the oil-based confectionery dough increases and it becomes shape-retaining, and furthermore, this material can be molded mechanically. , etc., and completed this invention.

For example, Toratsufuru is known as an oil-based confectionery made by adding an alcohol solution to oil-based confectionery dough and molding it. This is made by adding fresh cream to couverture (chiyokolate) and making it into a ganatsushi.
In addition, Western liquor is added. Therefore, solid fats such as cocoa butter are used as the fats and oils, and since they are cooled and molded, a considerable portion of the fats and oils crystallizes, and the amount of fats and oils in a non-crystalline state is extremely small.
Furthermore, more than 20% alcoholic solution such as Western liquor is added, resulting in poor shape retention and high stickiness, which makes it impossible to mold by machine, so it is molded by hand.

However, it is possible to reduce the amount of liquid alcohol or alcohol solution, and to use non-crystalline fats and oils during molding.
When it is 30% or more, the adhesive component becomes coated with amorphous oil and fat, so the adhesiveness decreases, and it does not stick even when processed by machine, and it has plasticity, making it difficult to form mechanically. became possible.

Further, according to the present invention, since the shape retention property is good, it has become possible to mold oil-based confectionery dough made of liquid oil such as peanut cream, which was previously impossible to mold.

The oil-based confectionery dough used in this invention refers to dough that contains 30% or more of amorphous oil and fat during molding, and is so fluid that it cannot maintain its molded shape as it is.

That is, a paste is used by adding sugars and, if desired, dairy products or other raw materials normally used for oil-based confectionery to oil or fat or/and nut paste. As the nut paste, finely crushed or ground oil seeds such as almonds, cacao beans, cashews, sesame, soybeans, pistachio, peanuts, and hazel can be used. Note that if the amount of amorphous oil and fat during molding is less than 30%, it will be highly sticky and difficult to mold by machine, and if it is more than 60%, shape retention will be poor, so 30 to 60%, preferably 32 to 50%. shall be.

Further, liquid alcohol refers to liquid edible alcohol such as ethyl alcohol, glycerin, propylene glycol, etc., and alcohol solution refers to an aqueous solution of edible alcohol such as ethyl alcohol, glycerin, propylene glycol, sorbitol, maltitol, etc. Distilled spirits such as brandy, rum, whisky, shochu and vodka; liqueurs such as Cointreau, crème de cacao, peppermint and plum wine; and fermented liquors such as wine and Japanese sake can also be used as the alcohol solution. It is also possible to prepare an alcohol solution by separately adding and mixing alcohol and water.

To carry out this invention, first, liquid alcohol or alcohol solution is added to oil-based confectionery dough and mixed uniformly.

At this time, if the liquid alcohol or alcohol solution is less than 2% of the oil-based confectionery dough, shape retention is poor;
If it is more than 15%, it becomes too sticky and may stick to the machine or have poor shape retention, so it should be 2 to 15% of the oil-based confectionery dough. Further, when uniformly mixing, an emulsifier such as phospholipid, glycerin fatty acid ester, sucrose fatty acid ester, etc. is used as necessary.

Next, the oil-based confectionery dough to which liquid alcohol or alcohol solution has been added is mechanically shaped.

Molding is carried out using a machine that normally molds plastic confectionery dough, such as extruding it through a nozzle of any shape and cutting it into desired shapes.

In addition, the oil-based confectionery formed in this way is
By coating it with tyokolate or the like, it is possible to make it so that it does not lose its shape even when subjected to impact.

Next, an example will be explained.

Example 1 36 parts of cacao mass, 18 parts of cocoa butter, 24 parts of sweet chocolate consisting of 46 parts of sugar, 32 parts of almond paste, 26 parts of sugar, 13 parts of syrup,
5 parts of milk powder and 0.4 parts of lecithin were mixed to prepare oil-based confectionery dough by a conventional method. This oil-based confectionery dough could not be molded because it could not maintain its shape even when extruded from a nozzle at 32° C. after tempering. Then,
Seven parts of brandy were added to this oil-based confectionery dough, mixed uniformly, and extruded into columns using a roll extruder, followed by cutting into lengths of approximately 5 cm using a cutting machine. This molded product maintained its shape without deformation, and had a delicious, soft texture when eaten.

Note that when 10 parts of brandy and 10 parts of kirsch were added to this oil-based confectionery dough, it became so sticky that it could not be molded using an extrusion molding machine.

Example 2 12 parts of cocoa powder, 34 parts of toning, 44 parts of sugar
38 parts of imitation chocolate for coating, 22 parts of powdered milk, 19 parts of sugar, and 21 parts of butter are mixed together to form an oil-based confectionery dough using a conventional method. Next, 8 parts of rum, 3 parts of cognac, and 2 parts of Cointreau are added to this oil-based confectionery dough, mixed until homogeneous, extruded through a triangular nozzle using an extruder to form a triangular prism shape, and then cut using a cutting machine to form a triangular plate. A formed object was obtained.

Example 3 30 parts of almond paste, 30 parts of hazelnut paste, and 40 parts of sugar are mixed to prepare oil-based confectionery dough by a conventional method. Next, 18 parts of condensed milk and 4 parts of fresh cream were added and mixed to this oil-based confectionery dough. Furthermore, 3 parts of pharmacopoeial alcohol were added and mixed uniformly. The mixture was then passed through a roll to form a sheet approximately 1.5 cm thick. The oil-based confectionery was cut using a cutting machine to obtain a prismatic shaped oil-based confectionery. This was passed through an enrober and coated with thiokolate.

Example 4 29 parts of powdered milk, 42 parts of sugar, 29 parts of vegetable oil, and 2 parts of sorbitol were mixed to prepare an oil-based confectionery dough by a conventional method. 3 parts of crème de cacao was added, mixed uniformly, and molded using an extrusion molding machine. An oil-based confectionery was obtained.

Example 5 43 parts of peanut paste, 5 parts of sesame paste (ground sesame seeds), 9 parts of butter, 8 parts of salad oil, 6 parts of glucose, 3 parts of fructose, 26 parts of maltose, 1 part of salt, and 0.5 part of lecithin were added to make an oil-based confectionery. A dough was prepared, 12 parts of shochu was added and extruded using an extruder, and the dough was cut into powder to obtain granular oil-based confectionery.

Claims (1)

[Claims] 1. Liquid alcohol or alcohol solution is added to oily confectionery dough that contains 30% or more of amorphous oil and fat during molding and has fluidity.
1. A method for producing an oil-based confectionery, which comprises adding 15% of the oil-based confectionery dough, mixing uniformly, imparting shape retention to the oil-based confectionery dough, and mechanically shaping the dough.