JPH05336886A - Production of chocolate-coated food - Google Patents

Abstract

PURPOSE:To obtain the subject food free from sagging of chocolate as coating material by extruding and molding a plastic chocolate as the coating material together with an internal material to easily coat the entire internal material with the chocolate without the need for hot melting. CONSTITUTION:The objective food can be obtained by extruding and molding (A) an external material consisting of a plastic chocolate in combination with a liquid oil (e.g. liquid fatty oil, liquid fatty oil fraction) or hydrous liquid sugar (chocolate oil component incorporated with 10wt.% of a di-saturated monolinolate, >=15wt.% of a total of di-unsaturated glyceride and tri-unsaturated glyceride, or >=2wt.% of the hydrous liquid sugar) together with (B) an internal material such as ganache, butter cream, strawberry, cherry, or cheese balls.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product, in particular a confectionery product, in which an inner material is wrapped with chocolate. However, the term "chocolate" used in the present invention is not limited to the provisions of the rules ("Fair rules regarding the labeling of chocolates") or legal provisions, and also includes chocolates and oil-processed foods using so-called cacao substitute fats. It is used to include.

[0002]

2. Description of the Related Art The word "encrusted bean paste" originally refers to a molding operation in which bean jam is wrapped with a dough of rice flour or wheat flour, which has been used in the field of Japanese confectionery, but molding by a bean jam machine was introduced by hand. Since then, the word "encrusted" is widely used in the English sense of encrust. That is, the inner material of "encrusted bean paste" is not limited to bean jam, but jam, cream, cheese, meat bean paste, etc., and the products are not limited to the field of Japanese confectionery, and it is suitable for molding work in the field of Western confectionery, bread, and prepared foods. Has also become widely used, and there are many types of products produced by the filling operation.

However, the outer material supplied to the wrapping machine needs to have a certain degree of plasticity during molding, and at the same time, functions as a wrapping material during distribution after molding, that is, has a certain shape retention property that is not easily deformed. Are required, and it is common to use those whose physical properties change at the time of molding and the product. For this reason, even nowadays there are many kinds of stuffed foods, the external material is still limited to kneaded dough such as grain flour and meat and fish meat. Has not been done.

[0004] Chocolate-coated foods, especially confectionery and bakery products themselves, which are produced by a method which does not use a so-called encrusting machine, are common, and they are capable of melting chocolate to coat an inner material and then solidifying it. Has been done. As a method for heating and melting and coating, methods such as overcoating, dashing, and revolving pan are adopted, but there are drawbacks corresponding to these coating methods, for example, it is difficult to completely cover the inner material, and the outer material at the time of coating. There are problems such as dripping or the product shape after coating is distorted and not smooth, it is difficult to coat inner materials with poor shape retention, there is little choice of inner materials, production efficiency is not always good, etc. .. For example, there is a confectionery made by coating chocolate on a ganache called Triff, but the outer material, which is a chocolate with a hardness like cocoa butter, has a crunchy texture, and the inner material is ganache. Does not always match the texture of. In addition, there is a product called so-called shell chocolate that uses chocolate as a kind of container, but this is a thin shell of chocolate that is heated and melted in a mold to form a shell in advance, and then it is in a fluid state and retains its shape. It was prepared by filling no filling and was complicated in terms of process and equipment.

[0005]

DISCLOSURE OF THE INVENTION The present inventor, while studying a method for solving the above-mentioned drawbacks of conventional chocolate-coated foods, has an idea of wrapping chocolate having plasticity in a gluing machine. did. Furthermore, depending on the plastic chocolate, it has been found that there are new problems such as shape retention of the product in the temperature range near room temperature and exudation of oil content compared to conventional chocolate-coated products, and such problems are present in the present invention. The solution of is also a secondary consideration issue. That is, secondly, a product that not only has the softness that can be formed by a wrapping machine but also has the shape-retaining property as well as the conventional chocolate-coated food that is distributed at room temperature and has improved bleeding resistance. Another object is to obtain an encapsulating composition having a soft texture that matches the inner material.

[0006]

SUMMARY OF THE INVENTION The present invention is a method for producing a chocolate-encapsulated food product, which is characterized in that plastic chocolate is used as an outer material and discharged and molded together with an inner material.

In the present invention, plastic chocolate is used as the outer material. As this plastic chocolate, in addition to the one specifically defined in this specification, a known plasticized chocolate in which liquid oil or water-containing liquid sugar is added can be used. Plasticity is the plasticity in the temperature range for discharge / molding, usually around room temperature, and for ordinary chocolate, the rheometer measurement value (3 mm diameter plunger, 2c
It has a hardness of about 3000 g (measured at a table rising speed of m / min), and the chocolate used in the present invention is 1000 g or less at the discharge / molding temperature at most, preferably 20 g.
It is preferable that the hardness is the above or more.

[0008] However, there are some problems in using plastic chocolate as an external material for bean paste foods.
For example, in the case of chocolate plasticized by adding liquid oil, if the product is allowed to flow or left at room temperature, the shape retention becomes poor, and exudation of liquid oil easily occurs, but in such a case, Products must be frozen desserts, or stored and sold at relatively low temperatures. Further, the chocolate to which the water-containing liquid sugar is added is not preferable in terms of flavor and texture, and particularly water tends to evaporate over time, resulting in a crunchy texture. Further, the inclusion of disaturated monolinoleate generally improves the embedding suitability, but the plasticity is generally not sufficient, and it is preferable to add a component of liquid oil or fat or a water-containing liquid sugar.

In the particularly preferred plastic chocolate according to the present invention, disaturated monolinoleate is preferably used in combination with a liquid oil / fat or a liquid oil / fat fraction, or (and) a water-containing liquid sugar. That is, the di-saturated monolinoleate is preferably 10% or more in the chocolate oil content, and it is preferable to use the di-saturated glyceride and the tri-unsaturated glyceride together in the oil content of 15% or more or the water content of the chocolate. It is recommended to contain 2% or more of liquid sugar.
The combined use has effects such as expansion of plasticity temperature range, expansion of working temperature range, and reduction of liquid sugar unfavorable in terms of flavor and texture of chocolate to a relatively small amount. If the amount of di-saturated monolinoleate is less than this, it is necessary to increase the amount of the liquid oil or liquid fraction or liquid oil fraction or hydrous liquid sugar to be used in combination, and the adverse effect thereof appears, and the amount of liquid oil or fat or liquid oil or fat fraction or hydrous liquid sugar is increased. However, if it is less than this, the plasticity is poor and it is difficult to perform the stuffing work well. More preferably, the di-saturated monolinoleate in the chocolate oil is 15
% Or more, and the low melting point triglyceride in oil content is preferably 20% or more, or the water-containing liquid sugar in chocolate is 3% or more. The presence of trisaturated glyceride in the chocolate oil is not essential, but the presence of 1% or more improves the shape retention of the chocolate and the exudation of fats and oils placed slightly higher than room temperature, and this amount is If the amount is too large, the work of wrapping itself becomes difficult. Therefore, it is preferable that the content is at most 6% in the chocolate oil content.

The above-mentioned di-saturated monolinoleate is a glyceride (S2L) in which 2 residues of saturated fatty acid (S) and 1 residue of linoleic acid (L) are bound, and L is bound to the α-position, SSL is bound to the β-position. It may be either SLS or a mixture thereof. S2
Both L have less change in physical properties due to temperature change,
SSL has a wider range of temperature changes (-20 to 25
It is more useful when used for frozen desserts (for example, ice cream is used as the inner material) and combination foods that may be processed in a wide temperature range, because the change in physical properties with respect to (° C) is smaller. The di-unsaturated monosaturated glyceride is a glyceride (SU2) in which one saturated fatty acid (S) residue and two unsaturated fatty acid (U) residues are combined, and can be USU, UUS and a mixture thereof. Here, the chain length of the saturated fatty acid (S) may be one having a carbon number of 12 to 22 which is a general constituent fatty acid of hard butter. is there.

Each of the above triglycerides can be obtained by concentrating / separating components existing in natural fats and oils or by synthesizing them. S2U other than S2L is cocoa butter, shea fractionated fat, palm melting point. Fractions such as so-called tempering type hard butter are mainly derived from the low melting point fraction of oils and fats that are liquid at room temperature or S2L-rich transesterified oils and fats described below, and S3 is an extremely hardened oil. Economical and practical.

The fats and oils rich in S2L are fats and oils containing a large amount of linoleic acid, such as safflower oil, sunflower oil, corn oil, rapeseed oil, soybean oil, especially the fats and oils of the former two, which are transesterified with a saturated fatty acid-rich ester by a known method. However, it can be obtained by performing separation as necessary. Especially transesterification,
When a free fatty acid or its monohydric alcohol ester is used as a saturated fatty acid source by performing a lipase having selectivity at the 1,3-position, the production of S3 components, which tend to be an obstacle in chocolate fats and oils, is small. The advantage is that it is not necessary to remove the transesterified oil by fractionation. Further, palmitic acid or stearic acid, or a monohydric alcohol ester thereof is a cost-effective S source, and the low melting point fraction can be used as the above-mentioned liquid oil and fat.

As the water-containing liquid sugar, starch syrup, sorbitol, various syrups, etc. can be exemplified, and it is preferable to use them together so that the ratio is 2% or more with respect to chocolate.

Chocolate can be produced by a conventional method. That is, the chocolate dough may include the above-mentioned triglyceride component and liquid sugar, and usual components of chocolate such as cocoa, sugar, milk powder, emulsifier, flavor, pigment, and the like, instead of the cocoa component, almond powder, etc. By using nut powder, peanut butter, powdered cheese, etc., it is possible to give a flavor other than chocolate or to make a so-called color chocolate in which a white chocolate base is colored. Chocolate dough is obtained by cooling and solidifying a melted material.

The outer material is discharged and molded together with the inner material. Examples of the inner material include creams such as ganache, butter cream, custard cream and flower paste, soft cheese, marzipan, rice cake, etc. It may be an inner material which is non-fluid by itself in the form of a grain, such as bean jam, double-grain bean jam, and plural grain bean jam. Examples of grain-like non-fluid materials include strawberries, chestnuts, fruits, plums, cherries,
Examples include boiled eggs, beans, nuts, seasoned potatoes, sausages, diced cheese, cheese balls, and the like. It is also possible to use a plurality of inner materials, for example, a mosaic-like inner material having a plurality of cross sections.

The discharge / molding can be carried out by using an ordinary stuffing machine in which the inner material is completely covered with the outer material or most of the inner material is covered. Spherical molding, rod-shaped molding, etc. may be performed at the time of discharging, and as secondary molding performed at the time of discharging or after discharging, cutting molding with a cutter, slicer, etc., wrapping machine, non-adhesive in-cluster, enclosed shutter in-crusting It is also possible to perform rounding, such as rolling, and other processes such as kneading and rolling (oval type, bale type).

If necessary, dusting with hand flour and subsequent hand dusting are carried out for prevention of adhesion to vessel walls, fingers and the like, improvement of workability, stool during eating and the like. As hand powder, cocoa powder, sugar powder or the like is used during molding or after molding.

[0018]

EXAMPLES Examples will be given below.

Examples 1, 2 and 3 Safflower oil and ethyl stearate were transesterified with a lipase having 1,3-specificity, and the ethyl ester portion was removed by distillation to purify by a conventional method. The triglyceride composition of this oil (oil No. 1) is S2L 59.6% (St2L
46.6%), S2O 6.6%, SU2 + U3 33.2%, and S3 0.6%.

This oil and fat No. 1, cocoa butter (triglyceride composition is S2L 5.9%, other S2U 80.1%, SU2 + U3 13.0
%, S3 0.9%), no-temper type hard butter (manufactured by Fuji Oil Co., Ltd., trade name "Melano STM"), soybean oil, and high-hardened rapeseed oil in various proportions. , Bitter 13%, Sugar 49%, Skim milk powder 12
%, Sample oil 26%, lecithin 0.4%, vanillin 0.02% were rolled and conched to produce chocolate. However, in Comparative Examples 1 and 2, after tempering, the others were not tempered and solidified into blocks at 5 ° C. and left at 25 ° C.

[0020]

[Table 1] Oil and fat containing sample oil No. 1 cocoa butter "Melano STM" Soybean oil Extremely hardened oil Example 1 100 Example 2 36.2 63.8 Comparative example 1 100 Example 3 36.2 63.8 Comparative example 2 100 Example 4 97.5 2.5

The chocolate (product temperature
(25 ℃) as an external material, and white bean paste with a product temperature of 25 ℃ as an internal material,
When supplied to a wrapping machine (N208 type "non-sticky in-cluster" specification manufactured by Leon Auto Machine Co., Ltd.) kept at room temperature of 25 ° C in a weight ratio of 7: 5, Comparative Examples 1 and 2 are chocolates. Was too hard to feed from the hopper. Also, in Examples 1, 2 and 3, the filling operation could be performed without any problem. The pastry candy of Example 1 was stored in an atmosphere of 5 ° C or 28 ° C.
When stored for 10 days, it was in a good state without problems such as shape and oil separation, but some oil separation occurred in the atmosphere of 30 ° C. For the pastry confectionery of Examples 2 and 3, 5 products
Although there was no problem in storing it in an atmosphere of ℃ for 10 days, the skin was melted within 30 minutes when left at 28 ℃ and the commercial value was lost. The pastry candy of Example 4 was in a good state in the atmosphere of 5 ° C to 30 ° C without any problems such as shape and oil separation.

Example 5 Example 1 was repeated except that Ganache (“Ganache 500” manufactured by Fuji Oil Co., Ltd.) and Marzipan (“Marzipan Romanse” manufactured by Fuji Oil Co., Ltd.) were used as the inner materials instead of white bean paste.
The pastry sweets were obtained in the same manner as. The outer material of these and the products of Example 1 had a soft texture matching that of the inner material and had a good texture.

Example 6 Using "Plum-in cluster" manufactured by Leon Automatic Co., Ltd. as a stuffing machine and supplying the same outer material as in Example 1 and almond grains as the inner material, a good so-called single grain stuffing was obtained. The product was obtained.

Example 7 A fat and oil No1 before purification was fractionated with acetone to obtain a high melting point fraction with a yield of 60%. The refined fat and oil was designated as No2. The triglyceride composition of this product is S2L 76.9% (St2L 70.5%),
S2O was 14.3%, SU2 + U3 was 8.8%, and S3 was 1.0%.

Chocolate was produced in the same manner as in Example 1 using this oil / fat No. 2 or an oil / fat obtained by mixing this oil / fat No. 2 and soybean oil in a ratio of 6: 4 as a sample oil. The latter chocolate had sufficient plasticity at around 25 ° C., and a good pastry confectionery could be obtained in the same manner as in Example 1. However, the former chocolate has poor plasticity unless it is around 30 ° C, so once it is melted by heating it to a starch syrup to 4 weight of chocolate.
By adding%, it has plasticity even at around 25 ° C., and it was possible to produce a good pastry candy in the same manner as in Example 1 except that the starch syrup-containing chocolate was used.

As a comparative example, cocoa butter was used as a sample oil, and 4% by weight of syrup was added to chocolate.
It has poor plasticity at ℃, and the one with 20% by weight of starch syrup added to it had plasticity at 25 ℃, but the flavor of the pastry confectionery is preferable because it has a sweetness and a soothing texture that is so common in so-called plastic chocolate. There wasn't.

Example 8 60 parts of extremely hardened soybean oil and 40 parts of safflower oil were transesterified with sodium methylate, and hexane was used to fractionate the medium melting point at a yield of 56%. The triglyceride composition of this oil is S2L 56.9%, other S2U 10.2%, SU2 + U3 32.
It was 4% and S3 0.6%. When this product was used as an external material to produce an entree confectionery in the same manner as in Example 1, a good quality product was obtained.

[0029]

[Effect] Since the present invention uses plastic chocolate, the chocolate can be wrapped without heating and melting, the entire inner material can be easily covered, the outer material does not drip, and the product shape after coating can be easily smoothed. Can be Further, even if the inner material has a considerable fluidity, it can be easily coated. Even if the material is deteriorated by heating to reduce its commercial value, it can be easily coated. Furthermore, when the plastic chocolate component is a specific one, it has not only the softness that can be molded by a wrapping machine, but also the shape retention and exudation resistance equivalent to those of chocolate-coated food that is distributed at room temperature. Moreover, it is possible to obtain a bean paste food having a soft texture that matches the inner material, which is a food that has never existed before and is very novel.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yusei Ochi 504-3 Hatamachi, Kishiwada City, Osaka Prefecture (72) Inventor Yoshiaki Ishizaka 1145-30 Takarakimotocho, Utsunomiya City, Tochigi Prefecture

Claims (3)

[Claims] 1. A method for producing a chocolate-encapsulated food product, which comprises discharging and molding plastic chocolate as an external material together with an internal material. 2. The method according to claim 1, wherein the plastic chocolate contains di-saturated monolinoleate, hydrous liquid sugar, or liquid oil. 3. A chocolate oil containing 10% or more of disaturated monolinoleate and 15% or more of the total of diunsaturated glycerides and triunsaturated glycerides in the oil, or 2% or more of water-containing liquid sugar in chocolate. 2. The production method according to 2.