JPH06141777A - Fatty compose confectionery and its production - Google Patents

Abstract

PURPOSE:To obtain a fatty composite confectionery causing no peeling of a fatty confectionery with a steric shape from a jelly confectionery through their mutually firm binding by contacting a jelly confectionery having a penetrating hole with a cacao fat-contg. fatty confectionery fluid dough and then chilling to effect firm bonding between these two kinds of confectioneries. CONSTITUTION:Firstly, a jelly confectionery with a penetrating hole or projection/recess is provided and brought into contact with a cacao fat-contg. fatty confectionery fluid dough. Then, they are chilled to integrate the jelly confectionery 1 with the fatty confectionery 2 such as chocolate, thus obtaining the objective confectionery. Specifically, the water content of the jelly confectionery dough with the penetrating hole is regulated to 14-26wt.% and is dropped upon the fatty confectionery dough filled in a mold and then pressed to fill the entire penetrating hole with the fatty confectionery dough, and then they are preferably chilled at 5 deg.C for 30 min to effect bonding and solidification and then demolding.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention provides a strong bond between a flexible jelly confectionery such as gummy jelly or candy jelly and an oily confectionery such as a three-dimensionally shaped chocolate,
The present invention relates to an oil-and-fat composite confectionery which does not peel off even if it is slightly impacted and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as a confectionery in which a jelly confectionery and an oil-based confectionery are combined and integrated, for example, as shown in FIG. 8, a jelly confectionery 1'such as gummy jelly whose surface is covered with chocolate 2 '. It has been known. Further, Japanese Patent Application Laid-Open No. 61-162135 discloses a confectionery, as shown in FIG. 9, in which a plurality of strip-shaped elongated chocolates 2'is wrapped with jelly confectionery 1 '. However, in the above combination, it is not known from the appearance that jelly confectionery is contained, and it is not possible to enjoy the variety of colors of jelly confectionery, the transparency and elasticity which are the characteristics of jelly confectionery. The rich texture is not fully utilized and it becomes a confectionery mixed with chocolate confectionery. Further, when the surface of the jelly confectionery is covered with chocolate, there is also a drawback that the chocolate melts at the body temperature and stains the hands when the user holds it by hand and eats it.

[0003] Therefore, while taking advantage of the transparency, color and texture of jelly confectionery, a shape combined with oily confectionery such as chocolate is to put the oily confectionery on the surface of the jelly confectionery and have a canapé-like appearance. It is possible to do it. In this canapes-like confectionery, as a method for adhering the jelly confectionery and the oily confectionery, for example, Japanese Patent Publication No. 3-1386.
The method described in Japanese Patent Publication No. 0 can be mentioned. In this method, first, a thin oil layer is provided on the inner surface of the concave portion of the mold, then edible powder is attached to the surface, and then,
After injecting the jelly dough and cooling, the chocolate dough is poured into the remaining part of the mold, laminated, cooled and solidified, and released to obtain a confection as shown in FIG.

However, in the above method, since the jelly dough is once cooled and solidified and then the chocolate dough is poured, the adhesive surface becomes flat and the jelly confectionery and the chocolate are likely to be insufficiently bonded. That is, this is
Since the cacao butter in the chocolate dough has a property of shrinking and solidifying at a volume shrinkage of about 9%, the degree of adhesion with the jelly dough is reduced by the amount of shrinkage. Reasons such as pinching jelly candies with fingers, vibrations, etc. applied during mold release during transportation, due to elastic properties peculiar to jelly confections, the jelly confections are bent, the chocolate dough floats, and peels easily. It is due to. Therefore, in the above method, it is necessary to thin the chocolate dough to prevent peeling, and it is difficult to form a thick three-dimensional shape.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to firmly bond a jelly confectionery and a fat-and-oil confectionery having a three-dimensional shape. However, it is an object of the present invention to provide a fat-and-oil composite confectionery which does not peel off even by a slight impact, and which makes good use of the appearance and texture of each of the jelly confectionery and the fat-and-oil confectionery, and a method for producing the same.

[0006]

[Means for Solving the Problems] The above-mentioned object is to penetrate into an oil-and-fat composite confectionery, which is characterized in that a jelly confectionery and an oil-and-fat confectionery containing cacao butter are fitted and integrated, and a jelly confectionery. A hole or a concavo-convex portion is provided, and after this jelly confection is brought into contact with a fluid cacao butter-containing oily confectionery dough, it is cooled and the jelly confectionery and the oily confectionery are fitted and integrated. It is achieved by the method for producing a fat-and-oil composite confectionery.

That is, the inventor of the present invention prepares a jelly confectionery by placing and adhering an oily fat confectionery such as chocolate on the jelly confectionery. The method of firmly adhering a confectionery and an oily confectionery was examined. Then, in the conventional bonding method, since the bonding surface is peeled off because it is smooth, it was thought that it would be possible to prevent the peeling by devising the shape of the bonding surface, and further studies were conducted. As a result, a through hole is provided in the jelly confectionery, or a concavo-convex portion is provided on the adhesive surface side of the jelly confectionery with the oily confectionery, the jelly confectionery and the oily confectionery dough having fluidity are brought into contact, and cooled, The present invention was completed by finding that the chocolate dough is cooled and solidified in a state where the chocolate dough has flowed into the through-holes or the concavo-convex portions of the jelly confectionery and the jelly confectionery and the oily confectionery are strongly bonded to each other.

Next, the present invention will be described in detail. The fat-and-oil composite confectionery of the present invention is one in which the fat-and-oil confectionery and the jelly confectionery are fitted and integrated. An example thereof is a canapé-like shape in which a three-dimensional fat-and-oil confectionery is integrated with a plate-shaped jelly confectionery as shown in FIG. In the figure, 1 is a jelly confectionery, 2 is a fat-and-oil confectionery, and 3 is a fat-and-oil composite confectionery.

In order to fit and integrate the jelly confectionery 1 and the oily confectionery 2 like the fat-and-oil composite confectionery 3 of the present invention, for example, as shown in FIGS. Even if the jelly confectionery 1 is provided with a concave portion as shown in FIGS. 4 and 5, as shown in FIG.
You may make it provide the convex part in the jelly confectionery 1.

When the jelly confectionery 1 is provided with through-holes, air bubbles do not remain on the bonding surface when the jelly confectionery is placed on the oily confectionery dough during the production of the oil-fat composite confectionery. It is more preferable than forming a recess in the jelly confectionery 1. In addition, as shown in FIG. 3, when a taper is provided from the surface of the through hole of the jelly confectionery 1 toward the inside of the through hole (4
a), oily confectionery dough easily flows in, which is preferable. Also,
It is preferable to provide a taper on the surface of the through hole that does not come into contact with the oily and fat confection, because peeling is more difficult.

When the jelly confectionery 1 is provided with a recess,
As shown in FIG. 4, it is desirable that the shape be such that the concave bottom portion is wider (4b). By having such a shape, the adhesion of the oily confectionery becomes stronger, which is preferable. In addition, as shown in FIG. 5, when the concave bottom has a slightly rounded shape (4c), the fat-and-oil confectionery dough is more likely to flow in, and voids are generated in the bonding surface between the fat-and-oil confectionery and the jelly confectionery. It is difficult and suitable. Moreover, it is desirable that the upper concave portion is ½ or more of the thickness of the jelly confectionery. It is preferable that the through hole or the uneven portion has a maximum diameter of 1 to 5 mm, and it is preferable to provide a plurality of holes.

Examples of the jelly confectionery 1 used in the present invention include gelling agents such as gummy jelly and candy jelly, and commonly known elastic confectionery containing sugar as a main component. As the gelling agent, gelatin, pectin, agar,
It is appropriately used from jelly stabilizers such as starch, pullulan, mannan, gum arabic, thickening polysaccharides and the like, and these may be used alone or in combination.

The saccharides are appropriately selected or combined from sugar sweeteners such as sugar, starch syrup, sugar alcohol, and liquid sugar, and non-sugar sweeteners such as stevia. Also,
To the jelly confectionery, a flavor and a color tone may be adjusted by appropriately adding an acidulant, a flavoring agent, a coloring agent, a fruit juice, a dairy product, a western liquor or the like.

On the other hand, the oily fat confectionery 2 used in the present invention contains cocoa oil. For cocoa oil,
Cocoa butter or cocoa butter equivalent fat,
These may be used alone or in combination of two or more.

The cocoa butter equivalent fat is a processed fat and oil having the same properties as cocoa butter derived from palm oil, coconut oil and the like, and in particular, among them, P-O-P, P-O-S or S-O. A tempering type oil / fat containing 80% or more of -S oil / fat is suitable. These melting points are usually 30-36.
It is about ℃. In addition to the above cocoa butter, vegetable oils and fats, low melting point components in milk fat, purified products thereof, fractions thereof and the like may be used.

In addition to the above-mentioned fats and oils, those which are added to the fat-based confectionery dough include sweetening ingredients such as sugar sweeteners and non-sugar sweeteners, emulsifiers such as lecithin, milk powders such as whole milk powder, skim milk powder and cheese. Examples include products, eggs, fruit juices, Western liquor, coffee, tea, teas, flavoring components such as seasonings, cocoa powder, cocoa components such as cocoa mass, and the like. These may be appropriately selected and blended as necessary. .

Next, the fat-and-oil composite confectionery of the present invention is manufactured, for example, as follows. That is, first, for jelly confectionery, for example, a gelling agent such as gelatin and a powder raw material are mixed, swollen in water, added to another raw material such as sugar and dissolved, and the temperature is slightly lowered to give a fragrance. A jelly confectionery dough is obtained by adding a heat-sensitive material such as fruit juice, pouring the mixture into a predetermined mold, cooling and solidifying, and demolding. Then, after cutting and molding, if necessary, the jelly confectionery material is provided with through holes or uneven portions. Alternatively, the through hole or the uneven portion may be provided by molding.

Next, the jelly confectionery dough prepared as described above is dried and preferably has a water content of 14 to 26% by weight.
Adjust to the degree. If the water content is less than 14% by weight, it tends to be difficult to obtain the soft texture unique to jelly confectionery. On the other hand, when it exceeds 26% by weight, with the passage of time, moisture easily elutes the sugars in the oily fat cake to the surface and causes recrystallization, so-called blooming is likely to occur, and the texture of the oily fat cake is likely to occur. And the appearance tends to be poor.

On the other hand, an oily confectionery is prepared according to a conventional method. That is, after mixing the oily and fat confectionery raw materials, roll crushing (refining), scouring (conching), temperature control (tempering), and filling (molding) into a mold to obtain a desired three-dimensional shape, Degas.

Next, the jelly confectionery prepared by the above method is dropped and brought into contact with the oily confectionery material. At this time, when the jelly confectionery is pressed, the fat-and-oil confectionery dough is sufficiently spread over the through-holes or the uneven portions of the jelly confectionery, and the adhesion between the jelly confectionery and the oil-based confectionery can be further strengthened, which is preferable.

Next, the oily fat confectionery and the jelly confectionery are adhered and solidified by cooling at 5 ° C. for about 30 minutes and then demolded to obtain the oily fat composite confectionery of the present invention. The fat-and-oil composite confectionery thus obtained has the three-dimensionally shaped fat-and-oil confectionery firmly adhered to the surface of the jelly confectionery and is not peeled off by some impact.

In the above manufacturing process, the mold,
It is desirable to set the temperatures of the oily confectionery dough and the jelly confectionery as follows. That is, first, the mold temperature is set to be 1 to 2 ° C. lower than the filling temperature of the oily confectionery dough, and the oily confectionery dough is filled therein. Next, the jelly confection kept at a temperature 1 to 2 ° C. higher than the temperature of the oily-fat confectionery material is supplied onto the oily-fat confectionery material. For example, when the filling temperature of the oily confectionery dough is 29 ° C., good results are obtained by setting the mold temperature to 27 to 28 ° C. and supplying the jelly confectionery kept at 30 to 31 ° C.

[0023] With this setting, the fat-and-oil confectionery dough has a slower solidification speed on the contact side with the jelly confectionery and a smaller degree of shrinkage. On the contrary, the fat-and-oil confectionery material on the side in contact with the mold has a fast solidification rate and a large degree of shrinkage. For this reason, it is preferable that it is easily released from the mold by vibration and impact during demolding, and peeling from the confectionery is prevented.

In addition, the jelly confectionery can be prepared as shown in FIGS. 4, 5 and 6.
When the uneven portion as shown in (1) is provided, it is desirable to manufacture by the following method in order to strengthen the adhesion. That is, first, as shown in FIG. 7, a cylindrical mold is placed on the circumference of the jelly confection provided with the concavo-convex portion, and a fluid fat-and-oil confectionery material is filled in the mold and vibrated or the like. After degassing, the mixture is cooled to solidify and demolded. By doing so, the fat-and-oil confectionery is not sufficiently spread over the concavo-convex portion of the jelly confectionery and bubbles are not accumulated inside, so that the fat-and-oil composite confectionery having good adhesiveness can be obtained.

[0025]

As described above, in the oil-based compound confectionery of the present invention, the jelly confectionery and the oil-based confectionery are fitted and integrated with each other. They are partly embedded in the sex confectionery, and both are firmly bonded. Therefore, even if the jelly confectionary bends due to the impact during demolding (demolding), vibration during transportation / transportation, or external force such as pinching with a hand, the oily confectionery does not easily peel off, so the product yield is good and It can be fully distributed in the packaged state. Further, it is possible to provide a fat-and-oil complex confectionery having a canapé-like three-dimensional shape and a high visual effect, which is different from the conventional fat-and-oil complex confectionery.

Further, it is possible to obtain an oil-and-fat composite confectionery in which the transparency and variety of colors of the jelly confectionery and the flavor and texture of the oil-and-fat confectionery are fully utilized. Moreover, it can be manufactured using a normal chocolate manufacturing facility.
In addition, the flavor and texture can be diversified by changing the type and composition of fats and oils. In addition, since you can eat while holding the jelly confectionery, your hands will not get dirty with the melted oily confectionery. Next, the present invention will be specifically described with reference to examples.

(Example 1) << Preparation of jelly confectionery >> Jelly confectionery was prepared using the raw materials shown in Table 1. First of all, gelatin is 10.0m
Swelled with 1 l of water. On the other hand, sugar, starch syrup and other sugars
It was dissolved in water (ml), and this was adjusted to about Bx95 at 130 ° C. Next, this is cooled to 80 ° C. and the swollen gelatin is added, followed by cooling to 60 ° C., acidulant, dye and flavor are added, and the mixture is poured into a mold to have a thickness of 5 mm and cooled at 10 ° C. It solidified and was made into jelly confectionery dough. Next, the jelly confectionery dough is released, and the diameter is 35 mm.
It was cut into a circle. Furthermore, this jelly confectionery surface has a diameter of 3
After opening 5 mm through holes, it was dried under the conditions of 30 ° C. and a humidity of 40%, and the water content was adjusted to 18% to obtain a jelly confectionery.

[0028]

[Table 1]

<< Preparation of oily fat confectionery material >> An oily fat confectionery material having the composition shown in Table 2 was prepared according to a conventional method.

[0030]

[Table 2]

<< Preparation of oily-greasy composite confectionery >> The oily-greasy confectionery dough of 29 ° C. prepared as described above is prepared at 28 ° C. of 1.
It was filled in a circular mold of 8 cm ³ , and the jelly confectionery at 30 ° C prepared above was dropped on it and pressed, and then at 5 ° C.
It was cooled for 30 minutes, solidified and adhered, and then taken out from the mold to obtain an oil-based composite confectionery as shown in FIG.

(Example 2) An oil-and-fat composite confectionery was produced in the same manner as in Example 1, except that the fitting integration of the jelly confectionery and the oil-and-fat confectionery was as shown in FIG.

(Example 3) Similar to Example 1, except that the jelly confectionery and the fat-and-oil confectionery were fitted and integrated by forming a recess in the jelly confectionery as shown in FIG. A composite confectionery was produced.

(Example 4) Similar to Example 1, except that the jelly confectionery and the fat-and-oil confectionery were fitted and integrated by forming a recess in the jelly confectionery as shown in FIG. A composite confectionery was produced.

(Comparative Example 1) An oil-based composite confectionery was produced in the same manner as in Example 1 except that a jelly confectionery having a smooth surface was used.

The obtained oil-fat composite confectionery was placed in a shaker at room temperature of 20 ° C., and vibration was applied at a frequency of 180 times / min to examine the peelability. The number of tests at this time was n = 50, the peeling rate 0 to 10% was ⊚, 11 to 20% was ◯, 21 to 30% was Δ, and 31% or more was x.

[0037]

[Table 3]

From the above results, the fat-and-oil composite confectioneries of the examples all had a low peeling rate. In particular, in the fat-and-oil composite confectionery of Example 2, since the fitting portion was a through hole having a taper, almost no peeling occurred. On the other hand, in the fat-and-oil composite confectionery of the comparative example, the peeled product frequently occurred because the adhesive surface was smooth.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of an oil-based composite confectionery of the present invention.

FIG. 2 is an explanatory view showing a state of a cross section of an example of the oil-based composite confectionery of the present invention.

FIG. 3 is an explanatory view showing a cross-sectional state of an example of the oil-based composite confectionery of the present invention.

FIG. 4 is an explanatory view showing a cross-sectional state of an example of the oil-based composite confectionery of the present invention.

FIG. 5 is an explanatory view showing a state of a cross section of an example of the oil-based composite confectionery of the present invention.

FIG. 6 is an explanatory view showing a state of a cross section of an example of the oil-based composite confectionery of the present invention.

FIG. 7 is an explanatory view showing a production example of the oil-based composite confectionery of the present invention.

FIG. 8 is an explanatory diagram showing a conventional example.

FIG. 9 is an explanatory diagram showing a conventional example.

FIG. 10 is an explanatory diagram showing a conventional example.

[Explanation of symbols]

 1 jelly confectionery 2 oily fat confectionery 3 oily fat confectionery

Claims (2)

[Claims] 1. A fat-and-oil composite confectionery, characterized in that a jelly confectionery and a fat-and-oil confectionery containing cacao butter are fitted together. 2. The jelly confectionery is provided with through-holes or concavo-convex portions, and the jelly confectionery is brought into contact with a fluid cacao butter-containing oily fat confectionery dough, and then cooled to obtain the jelly confectionery and the oily confectionery. A method for producing a fat-and-oil composite confectionery characterized by fitting and integrating.