JPH04311351A - Method for carrying out top coating - Google Patents

Abstract

PURPOSE:To simply and preferably apply chocolate icing on which arbitrary patterns and figures, etc., are displayed to grain a processed food. CONSTITUTION:A plate-like body made of chocolate is put on a hot grain processed food and melted and coagulated. Thereby top coating with chocolate can be applied on the grain processed food by utilizing thermal inertia. For example, when a ring-like chocolate previously pattern-printed is put on a doughnut 1 just fried, top coating 2 having precise pattern 3 as shown in Fig. 1 is readily obtained. Chocolate having >=40 deg.C melting point is preferably used from aspect of drying rate as chocolate for top coating.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a means for easily applying a chocolate topping to cereal products such as donuts, fried bread, steamed bread, sweet bread, and cream puffs.

0002

[Prior Art] Icing a topping material such as chocolate, syrup, jelly, etc. on processed grain products such as donuts, bread, fried bread, steamed bread, sweet bread, cream puffs, cookies, and pies has been practiced for a long time. . This work is done on a large scale using an enrober, but
When producing a wide variety of products in small quantities, it is common to use methods such as brush coating or dipping. However, these operations are troublesome and time-consuming, and particularly in the case of slow-drying overlay materials, productivity is significantly reduced. In addition, with existing overlaying techniques, it is not possible to display arbitrary patterns, shapes, etc. on the overlaid materials, and at best, it is not possible to display arbitrary patterns, shapes, etc. on the overlaid materials. It is only possible to attach flavoring materials such as seeds.

0003

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, it is an object of the present invention to provide a means for easily applying chocolate overlay to grain processed products. In particular, the present invention is characterized in that arbitrary patterns, figures, etc. can be easily created on the overlaid material.

0004

[Means for solving the problem]■ Concept The inventor of the present invention
As a result of considering ways to solve the above problems, we focused on utilizing the melting characteristics of heat-melting materials. In other words, heat-melting materials such as chocolate have relatively sharp solid-to-liquid transition characteristics, exhibiting fluidity at temperatures above the melting point, but solidifying at temperatures below the melting point. The solid material is fired, roasted,
The heat of a hot grain processed product immediately after processing such as oil frying will cause the material to melt, solidify and adhere to the top surface of the grain processed product, so do not heat and melt the special overlay material. At the very least, rational coating processing is possible using the heat during processing.

[0005] Overview Based on the above concept, the gist of the present invention is a top-layering method characterized by placing a chocolate plate on top of a hot grain processed food and melting and solidifying the chocolate. Hereinafter, various elements constituting the invention will be explained in terms of sections.

■ Processed grain foods In the present invention, "processed grain foods" refer to, for example, breads, pies, donuts, and baked goods that are heated by a dry heat method or a moist heat method to gelatinize starch. A general term for foods produced by reticulating gluten. Various methods such as baking, steaming, boiling, frying, and roasting are used as the heating method, and air, water, oil, etc. are used as the heating medium. However, dry heat heating in an oven or microwave or frying in oil are the most commonly used heating means.

[0007] Chocolate Chocolate is the most easily used heat-melting material. In addition to having a pleasant flavor, chocolates have the property of being hard at working temperatures below room temperature and melting immediately at temperatures above body temperature due to the melting characteristics of the base cocoa butter and hard butter.
It is most suitable as a thermofusible material used in the present invention. The fats and oils constituting the chocolate here include tempered fats and oils based on 2-oleo-1,3-dihigher saturated fatty acid glycerides, such as cocoa butter, shea butter, illipe butter, monkey fat, or palm oil medium melting point fraction, and palm oil. Lauric oils and fats such as kernel oil or coconut oil, isomerically hardened (elaidinized) rapeseed oil,
There are non-temperable fats and oils such as soybean oil and fish oil, but in general, high melting point fats and oils with a melting point of 37°C or higher, particularly around 40°C, are preferred because they dry quickly. Incidentally, this kind of high melting point oils and fats are, for example, symmetric monooleo-distearin, which is the main component of shea butter, asymmetric monooleo-di higher fatty acid glyceride oils and fats, and C20 or higher oils such as arachidic acid, behenic acid, and lignoceric acid. This can also be achieved by using a symmetrical glyceride composition containing a large amount of higher fatty acid residues, but since it is practically difficult to temper it, a non-temperable chocolate with a high melting point such as the above-mentioned elaidinated oil or hydrogenated lauric oil is used. It is better to use oil. In addition, coating chocolate with a melting point of about 38℃ is
It is commercially available under the name Western chocolate.

[0008] The above chocolate is used by being formed into a plate shape in advance. The shape of the molded product is in the state of overlay, that is, whether the desired overlay outline is circular, annular, square, or other irregular shape (for example, oval, diamond, or any other design shape). Although it should be determined by the following, it is usually preferable to have a disk shape or a rectangular shape. However, for objects having a toroidal shape such as donuts, it is preferable to use an annular shape that matches the size of the hole in the center of the object.

[0009] Various patterns and figures can be added to the above-mentioned chocolate by printing methods, and although the shapes of these patterns change somewhat as the chocolate melts, they generally remain in their original state. The method of the invention is very useful as a means for easily applying a patterned chocolate coating to starch processed foods such as breads and cakes. It has been known for a long time to apply simple patterns to the chocolate coating of breads and pies using concentrated syrup (icing), but as in the present invention, pre-printed chocolate plates are applied to hot target foods. The advantages of the invention are maximized when chocolate coatings with patterns, figures, etc. are applied to this type of food.

[0010] ■ Overlaying operation Overlaying involves heating the target food while it is still hot.
This is done by placing a plate-shaped chocolate with or without a predetermined printing on the still hot or warm food immediately after taking it out of the oven, steamer, frying oil, etc. and leaving it there. For example, in the case of donuts, the temperature of hot donuts immediately after taking them out of hot oil is over 70℃, but just by placing a circular chocolate plate on top of them, the chocolate melts immediately and spreads over the whole surface of the donut.
It solidifies within 1 minute and gives an overlay. This process is quick, requires little effort, and does not take up much space.
Workability and site usage efficiency are very good. In addition, if necessary, it is easy to use a depositor for plate-shaped chocolate to perform the overlaying work in a labor-saving manner.

[0011]

[Effect] Chocolate has sharp melting characteristics, so a plate of chocolate placed on top of a hot grain processed product will melt instantly due to the heat of the target grain product, and will rapidly solidify as the temperature drops. do. Therefore, the coating process can be rationally performed using the heat during processing, without having to heat and melt the overlay material. What's more, chocolate bars can be printed with any shapes, patterns, etc., so if you use printed chocolate bars, you can create precise patterns and shapes that are virtually impossible with conventional chocolate coatings. It becomes possible to overlay with an indication such as.

0012

[Examples] Hereinafter, embodiments of the invention will be explained with reference to Examples, but the examples are merely for explanation and do not mean any restriction or restriction on the idea of the invention.

Example 1 After frying donut dough made by punching out dough using a known method in palm oil heated to 190°C, the dough was immediately taken out of the hot oil and placed on a wire mesh until the product temperature reached about 70°C.
When the temperature had cooled to 0.degree. C., a previously printed annular chocolate plate (melting point 41.degree. C.) was placed. The chocolate plate started melting at the same time as it was placed, and after about 1 minute, it dried slightly in the state shown in FIGS. 1 and 2 while being slightly cast. In the figure, numeral 1 represents donuts, numeral 2 represents topped chocolate, and numeral 3 represents donuts.
Shows the pattern (white) of the overlaid chocolate.

Example 2 An experiment was carried out in which the top layer of the previous example was replaced with a ring-shaped chocolate made from white chocolate. FIG. 3 shows the state of the pattern (pink color) 3 on the obtained top donut.

Example 3 A pound cake was baked using a commercially available pound cake formulation. A preprinted rectangular chocolate plate was placed on top of the cake 4 immediately after it was taken out of the oven, and a top layer was applied using residual heat. The appearance of the resulting topped pound cake was beautiful, with red patterns 3 scattered on the yellow chocolate dough, as shown in FIG.

[0016]

[Effects of the Invention] As explained above, the present invention provides a means for easily overlaying grain-processed products with chocolate, and in particular for precisely displaying arbitrary patterns, figures, etc. , can contribute to enriching the diet.

[Brief explanation of drawings]

FIG. 1 is a plan view of the top donut product according to the present invention.

[
Figure 2: Cross-sectional view taken along line XX in Figure 1

FIG. 3: Top view of another topped donut product according to the invention.

FIG. 4: Top view of a pound cake product according to the present invention.

[Explanation of symbols]

1 Donut body 2 Overlay part of 1 and 4 3 2 pattern part 4 Pound cake body

Claims (3)

[Claims] 1. A method for overlaying, which comprises placing a chocolate plate on top of a hot grain processed food and allowing the chocolate to melt and solidify. 2. The method for overlaying chocolate according to claim 1, wherein the melting point of the chocolate is 37° C. or higher. 3. The overlay method according to claim 1, wherein the plate-like body has a display of printed figures, patterns, etc.