JPH0659176B2 - Method for producing oil-in-water emulsion jelly confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to a jelly confectionery, and more particularly to an oil-in-water type jelly confectionery.

(Prior Art) Jelly confectionery, which is popular because of its good texture, is mainly composed of gelatin and sugar and has a water content of 10 to 90% by weight.
It is manufactured by adding various raw materials such as gelatin and saccharides to water, heating, pouring this solution into a mold, cooling and solidifying, and then drying. Since such conventional jelly confectionery has hygroscopicity and the surface portion exhibits tackiness, it is wrapped in wafers, chocolate, or coated with an oily food material such as oily yogurt to be used at the time of packaging and after packaging. Products from each other are prevented from adhering to each other.

Furthermore, even if a coating is made with a greasy food material, water may exude from the inside over time to soften or dissolve the coating, so it is also proposed to sprinkle the wafer powder on the surface of the jelly before applying the coating. (Japanese Patent Laid-Open No. 48-6
8774).

(Problems to be solved by the invention and object of the invention) Coating with oily food materials not only prevents mutual adhesion of products, but also adds the taste of chocolate and the like to the texture and taste of jelly to give preference to jelly confectionery. Although it was also for improving the property, it is troublesome to further apply the coating after the molding of the jelly, and the coating may not be applied properly, or a part of the coating may be damaged.

Therefore, the present inventors have repeatedly studied the production of jelly confectionery containing the oily food material as a coating, not as a coating. As a result, it has been found that if an emulsifier is used and the water content is set high, a jelly confectionery can be produced by mixing an oily food material with a jelly raw material. However, in the product obtained in this case, the outer surface of the product exhibits tackiness, and the texture becomes too soft as a whole, and in order to prevent the product from deteriorating, it is costly instead of normal temperature distribution. It was also found that there was no choice but to adopt distribution methods such as chilled and ice temperature distribution.

Therefore, the object of the present invention is that the outer surface portion does not exhibit tackiness,
Therefore, it is an object of the present invention to provide a method for producing a jelly confectionery product which does not stick to each other, has a good texture and taste, and can be distributed at room temperature.

(Means and Actions for Solving Problems and Achieving Purpose) According to the present invention, the above-mentioned problems are caused by adding water to a jelly raw material containing 2.5 to 5.5% by weight of gelatin. 11-
20 wt% and oily confectionery dough are added, mixed and emulsified to make the oil / fat content derived from the oily confectionery dough in the total emulsion 18 to 34% by weight, and then the emulsion is cooled. This is achieved by the method for producing an oil-in-water type emulsified jelly confectionery, which is characterized by solidifying, and the above object is achieved.

In the method of the present invention, gelatin has a jelly strength of 170.
Bloom, viscosity 40 millipoise to jelly strength 3
A wide range of grades up to 20 bloom and a viscosity of 30 millipoise can be used, whereby the texture of the final product can be varied from fertilizer-like to rubber-like.

The jelly raw material used in the present invention is basically prepared by adding the above gelatin to water and heating and dissolving it, and the amount of gelatin is more than that generally used in the production of jelly confectionery. Other than gelatin, sugars and emulsifiers may be blended as usual, except that it is set at a low level. As saccharides in this case, sucrose, glucose, starch syrup, powdered starch syrup and the like can be used alone or in combination of two or more kinds, but sugar alcohols such as sorbitol increase viscosity and mix bubbles during emulsification. Therefore, its use is not preferable, and the amount of saccharides to be added is not particularly limited, but 17% by weight or less is preferable from the viewpoint of sugar content and taste contained in other components. On the other hand, when an emulsifier is blended, it is preferable to use one having an HLB of 8 or more from the viewpoint of oil-in-water emulsification, and a sucrose fatty acid ester is particularly preferable. In the method of the present invention, the emulsification is possible without adding an emulsifier, so that when the emulsifier is added and emulsified, the emulsifier facilitates the emulsification and serves as an emulsion stabilizer. The amount of the emulsifier to be blended is 0.6% by weight or less.

In the method of the present invention, the fat-based confectionery dough generally has a fat / oil content of about 26 to 50% and a sugar content of about 40 to 45% chocolate, white chocolate, chocolate such as color chocolate, and a fat / oil content of about 26 to 50%. However, oily yogurt or the like having a sugar content of about 40 to 45% is used.

Next, a description will be given of the gist of implementing the present invention and the meaning of numerical limitation regarding components.

In the method of the present invention, first, a jelly raw material, water and an oily confectionery dough are mixed to make an oil-in-water emulsion. In this case, the following two methods are basically available as the mixed emulsification method.

(a) Oily confectionery dough dropping emulsification method A sugar solution in which sugar is dissolved in water is heated to 60 ° C., an emulsifier is added and dissolved therein, while gelatin is added in an appropriate amount of water to be swollen and dissolved. A jelly raw material solution is prepared by adding an aqueous gelatin solution prepared by heating to ℃ to the above sugar solution.

Load the above jelly raw material solution into the overmixer,
A method in which an oily confectionery dough heated to 50 to 55 ° C. is dropped into an overmixer and then stirred at a rotation speed of 300 rpm to form an oil-in-water emulsion.

(b) Jelly raw material solution dropping phase inversion method The oily confectionery dough heated to 50 to 55 ° C is loaded into the overmixer, and the above jelly raw material solution heated to 60 ° C is dropped into the overmixer, Then 300 rpm
First, a water-in-oil emulsion is prepared by stirring at the number of revolutions, and the stirring is further continued to invert the phase to form an oil-in-water emulsion.

The oil-in-water emulsion prepared by any of the above methods is then subjected to a molding step, and a molding method using a typical molding apparatus will be described. The above-mentioned oil-in-water emulsion was housed in a hopper installed above a pair of opposed rolls, and the left and right separations supplied on the opposed rolls from release paper supply rolls arranged at the left and right positions of the opposed rolls. An oil-in-water type emulsion jelly is rolled and formed so as to be sandwiched by a pattern paper and then fed on a conveyor belt. The oil-in-water type emulsion jelly molding sandwiched with release paper and placed on the conveyor belt is solidified by being forcibly cooled in the cooling tunnel.
This solidified jelly is then cut and then packaged into a product.

One object of the method of the present invention is to make the tensile strength of the oil-in-water type emulsion jelly confectionery thus obtained within the range of 30 to 90 g. This tensile strength value is measured by the following test method, and is related to hardness and elasticity, and thus texture.

Tensile test method: A sample is cut into a size of 5 × 68 × 1.3 mm, and both ends are joined with a commercially available instant adhesive to form a ring-shaped sample. This ring-shaped sample is wound around two cylindrical adapters of a rheometer and moved vertically at a constant speed of 0.5 mm per minute, and the stress when the sample breaks is defined as the tensile strength.

According to the above production method, the gelatin content is variable, and other conditions are kept constant to prepare various oil-in-water emulsion jelly confectionery,
Fig. 1 shows the results of investigating the relationship between the gelatin content and the tensile strength by making a ring-shaped sample using these jelly confections. Mixing gelatin with 100 parts by weight of an oil-in-water emulsion. When the ratio is less than 2.5% by weight, the tensile strength does not reach 30 g, the texture becomes too soft, and it is found that the handling becomes difficult in the manufacturing process, It has been found that when the proportion is 5.5% by weight or more, the tensile strength exceeds 90 g and becomes too hard, and the rubber-like elasticity becomes high, and the palatability is extremely lowered. Therefore, in the method of the present invention, in order to set the tensile strength of the jelly confectionery in the range of 30 to 90 g, the gelatin content is set to 2.5 to 5.5% by weight.

On the other hand, the tensile strength of jelly confectionery also changes depending on the water content in the underwater emulsion. Therefore, the results of examining the relationship between the water content in the emulsion and the tensile strength of the obtained oil-in-water emulsion jelly confectionery were as shown in FIG. From this figure, it is understood that the water content in the emulsion should be 11 to 20% by weight in order to make the tensile strength of the jelly confectionery 30 to 90 g. If the water content of the emulsion is less than 11% by weight, oil-in-water emulsion cannot be carried out, resulting in a water-in-oil emulsion.

Furthermore, the tensile strength of the jelly confectionery also depends on the fat and oil content of the fat and confectionery material in the emulsion. Then, the result of examining the relationship was as shown in FIG.
From this figure, the tensile strength tends to be high when the fat content derived from the oily confectionery dough is low, but when the fat content is less than 18% by weight, the peculiarity derived from the oily confectionery dough as the product jelly confectionery is obtained. However, the palatability of the water-in-oil emulsion becomes inferior, and when the oil / fat content is 34% by weight or more, a water-in-oil emulsion is formed even when emulsified. Can't get

It should be noted that although not essential components, the blending amounts of the saccharide and the emulsifier, which are optionally used when preparing the jelly raw material, are as follows. The sugar content in the total emulsion is 17% by weight or less. In this case, if no sugar is added, a jelly confectionery having a low sweetness is produced.
If the amount of saccharides exceeds the upper limit of 17% by weight, the sweetness of the product jelly confectionery becomes excessive and the palatability decreases,
Further, the peelability from the release paper is lowered in the manufacturing process. On the other hand, as an emulsifier, especially when a typical sucrose fatty acid ester is added, it should be kept at 0.6% by weight or less. This is because if the content exceeds this upper limit, the viscosity of the jelly raw material solution becomes too high and the workability is reduced.

(Example) Next, the present invention will be described more specifically by way of examples.

Example 1 3.2% by weight of gelatin was added to 9.1% by weight of warm water in a constant temperature water bath at 60 ° C. and swollen and dissolved. On the other hand, 19.7% by weight of glucose aqueous solution adjusted to Brix 65.5 and 0.1% by weight of sucrose fatty acid ester of HLB15 are mixed while preventing "damage", and the mixture is heated to 60 ° C.
To adjust the temperature.

Next, the above two solutions are mixed to prepare a jelly raw material solution, which is loaded into an overmixer whose temperature is adjusted to 55 ° C.

Thereafter, 67.9% by weight of chocolate confectionery dough having a fat content of 35% by weight and a sugar content of 46% by weight and heated to 50 ° C. is added dropwise to the jelly raw material solution in the overmixer under stirring. , 300 minutes for 1-2 minutes after dropping
It stirred at the rotation speed of rpm.

The obtained oil-in-water emulsion is fed to a hopper installed on a pair of opposed smooth rolls, and the above-mentioned form is sandwiched by both release papers fed from release paper supply rolls arranged on the left and right of the opposed smooth rolls. The emulsion is rolled by the facing smooth roll.

Next, the emulsion was forcibly cooled and solidified in a cooling tunnel and then cut to produce a jelly confectionery.

This jelly confectionery has a gelatin concentration of 3.2% by weight, an oil / fat content of 27.2% by weight, a water content of 16.9% by weight, and a tensile strength of 40%.
It had a flavor of chocolate and had appropriate hardness and elasticity.

Example 2 4.5% by weight of gelatin, 9.1% by weight of water for dissolving gelatin, and glucose aqueous solution 1 adjusted to Brix 65.5 1
9.7% by weight and 0.1% sucrose fatty acid ester of HLB15
% By weight, fat content 40.5% by weight, sugar content 40.5%
An oil-in-water emulsion was prepared, molded, cooled and solidified, and cut to produce a jelly confectionery by the same method as in Example 1 except that the weight percent yogurt dough was used.

The yogurt dough in this case is 25.5% by weight sugar, 15% by weight lactose, 9.0% by weight skim milk powder, and fermented milk butter.
10.0% by weight, 5.0% by weight of cocoa butter, 11.0% by weight of vegetable oil and fat, and 0.15% by weight of lecithin were mixed by stirring with an oval mixer, and then this mixture was rolled to form flakes, and then planted. It was prepared by adding 24% by weight of natural fats and oils and 0.35% by weight of lecithin and stirring and mixing with an oval mixer.

The jelly confectionery obtained in this example has an oil and fat content of 28.6% by weight, a water content of 15.9% by weight, a tensile strength of 70 g, has a yogurt flavor, and has an appropriate hardness and some rubber-like elasticity. I had one.

(Effect of the Invention) According to the method of the present invention, the jelly confectionery is produced by first preparing an oil-in-water emulsion using various raw materials, and then cooling and solidifying the emulsion, so that the surface portion has There is an aqueous phase and is therefore not tacky and does not stick to each other. Furthermore, by controlling the blending amounts of the various components, the tensile strength of the jelly confectionery is set to 30 to 90 g. As a result, the texture including the melting in the mouth is improved and the distribution at room temperature becomes possible.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the gelatin content in the emulsion and the tensile strength of the resulting jelly confection, and FIG. 2 is the relationship between the water content in the emulsion and the tensile strength of the resulting jelly confection. The graph shown in FIG. 3 is a graph showing the relationship between the oil / fat content derived from the oily confectionery dough in the emulsion and the tensile strength of the resulting jelly confectionery.

Claims (1)

[Claims] 1. A jelly raw material containing 2.5 to 5.5% by weight of gelatin is mixed with 11 to 20% by weight of water and an oily confectionery dough and mixed to emulsify the whole emulsion. The method for producing an oil-in-water type emulsified jelly confection, characterized in that the oil / fat content derived from the oil-based confectionery dough is set to 18 to 34% by weight, and then the emulsion is cooled and solidified.