JPH08289732A - Porous confectionery fried in oil and frozen sweet utilizing the same - Google Patents

Abstract

PURPOSE: To obtain a porous low-caloric and low-hygroscopic confectionery, capable of retaining the crispiness even during the preservation and good in flavor and texture by frying a porous confectionery in oils and fats containing a large amount of tristearin and including a specific amount of the oils and fats in the confectionery. CONSTITUTION: This porous confectionery fried in an oil is obtained by frying a porous confectionery such as a cookie, a biscuit or a sponge cake in oils and fats containing >=30wt.% tristearin in a glyceride composition such as an extremely hardened oil prepared by extremely hydrogenating oils and fats containing an 18C fatty acid such as corn oil, soybean oil or rapeseed oil. Thereby, 5-20wt.% oils and fats is contained in the confectionery.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat-oiled porous confectionery containing tristearin having low digestibility and absorption as a main glyceride, and a frozen dessert coated or mixed therewith. The oil-based confectionery of the present invention and frozen desserts using the same have low calories and low hygroscopicity of the oil-based confectionery. Therefore, the oil-based confectionery retains crispiness during storage and has good flavor and texture. .

[0002]

2. Description of the Related Art In recent years, consumers' preference for confectionery and frozen desserts has tended to demand not only new texture and form but also low calorie content. So-called composite frozen desserts have been proposed in which confectionery having a novel texture and form is combined with frozen desserts. For example, JP-A-53-6
The frozen desserts described in Japanese Patent No. 465 and JP-A-63-304949 are frozen desserts having a novel flavor and texture by mixing a frozen confectionery and a mix for frozen desserts and freezing. . However, in general, porous confectionery is easy to absorb moisture, and when mixed or combined with frozen dessert to form a composite frozen dessert as described above, the water content of the frozen dessert shifts to the porous confectionery during the storage or distribution stage. Original crispness (crispiness)
Is lost.

For this reason, various studies have been made to prevent the migration of water from frozen desserts to porous confections during storage and distribution. For example, JP-A-62-296832 discloses that
When manufacturing confectionery containers (corn cups) used for frozen desserts such as ice cream and soft ice cream, pregelatinized starch is added to the batter, which is the raw material of the confectionery container, or the dough is thickened with xanthan gum, locust bean gum, etc. It is described that an agent and a gelling agent such as carrageenan are added to prevent the confectionery container from absorbing moisture. Further, JP-A-57-170147 describes that an edible container for frozen desserts is entirely coated with edible oil and fat to impart moisture resistance.

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
The frozen desserts described in Japanese Patent No. 465 and Japanese Patent Application Laid-Open No. 63-304949 attempt to prevent moisture absorption of the confection by freezing by utilizing the hygroscopicity peculiar to the porous confection. At the stage, the water content of the frozen dessert mix is transferred to the confection to form a soft structure, and the frozen dessert obtained by freezing does not recover the original crispy property of the confection, and it is unavoidable to reduce the texture. Also, JP-A-62-29
The frozen dessert described in Japanese Patent No. 6832 is prepared by adding pregelatinized starch to the aqueous batter or adding a gelling agent to the dough.
The action of thickening and gelling is to make the confectionery container tightly tight and to prevent the migration of water, but these additives are raw materials that have an affinity for water and thus prevent moisture absorption. The effect is poor, and there is a problem that the moisture migrates during storage and the texture deteriorates. JP-A-57-17014
The edible container for frozen desserts described in Japanese Patent Publication No. 7 is entirely coated with edible oils and fats.
Although the effect of preventing moisture absorption is slightly higher than that of the frozen dessert described in Japanese Patent No. 832, it is necessary to apply it thickly to the edible container in order to expect a sufficient effect of preventing moisture absorption. Therefore, the flavor of the edible container is changed. There is a problem in that not only will it be lost, but the texture will be significantly impaired. Further, since the content ratio of the edible oil / fat to the edible container is increased, there is a problem that the dessert becomes an extremely high calorie frozen dessert, and there is a problem that the recent demand for low calorie cannot be met. In view of the above problems, the present inventors have studied a porous confectionery to be combined with a frozen dessert, and fried the porous confectionery with an oil and fat containing a large amount of tristearic glyceride, and using this for a frozen dessert, the above problem The inventors have found that the points can be solved and have completed the present invention. That is, an object of the present invention is to provide a low-calorie and low hygroscopic confectionery, and a frozen dessert using the same.

[0005]

According to the present invention, the confectionery is made to contain 5 to 20% by weight of the fat and oil by frying a porous confectionery with an oil and fat containing 30% by weight or more of tristearin in a glyceride composition. It is a porous oil-based confectionery characterized by that. Further, the present invention is a frozen dessert characterized by being coated with or mixed with the above-mentioned porous oiled confectionery.

The present invention will be described in detail below. Porous oil confectionery of the present invention was obtained by a known method,
For example, porous confectionery such as cookies, biscuits, sponge cakes, pork skins, popcorns, rice crackers, hail, rice cakes, wafers, breads, donuts, monaca skins, ice corns, etc., containing 30% by weight or more of tristearin in the glyceride composition are fats and oils. It was fried in. The fats and oils containing 30% by weight or more of tristearin in the above glyceride composition are fats and oils which hardly exist in the natural form as they are, and are corn oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, high oleic safflower. Obtained by selecting one or more from the group of oils and fats containing a large amount of fatty acids having 18 carbon atoms (stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) such as oil and olive oil, and hydrogenating them according to a conventional method. The above-mentioned extremely hardened oil is the main component.

The fats and oils thus obtained contain tristearin in which 30% by weight or more of triglyceride is one fatty acid molecule of triglyceride in the glyceride composition. Further, its melting point is about 70 ° C., which is higher than that of ordinary edible fats and oils, it solidifies at about 50 ° C., and at a temperature below that, almost no liquid fat is present. Therefore, unlike salad oil, it has no fluidity during storage, and does not exhibit a compatible eutectic phenomenon or a eutectic phenomenon even when mixed with a plurality of other fats and oils. Tristearin in fats and oils is a low-calorie fat that is not substantially digested by the action of lipase in the body. In the present invention, the low calories referred to the above-mentioned fats and oils do not mean that the calories calculated from nutritional components are low, but that they are low in digestive absorbability in the body. The calculated value of tristearin is also 37.6 kJ / g (9 kcal / g), but its digestive absorbability is low and it hardly becomes an energy source.

In the present invention, a fat or oil containing 30% by weight or more, preferably 50 to 95% by weight of tristearin in a glyceride composition prepared by mixing the fat or oil prepared as described above alone or with another fat or oil. By using the above-mentioned porous confectionery at 120 to 220 ° C., preferably 160
At ~ 200 ° C for 10 to 120 seconds, preferably 30 to 6
Oil for 0 seconds. By frying the porous confectionery in this manner, the fats and oils containing tristearin can be added to
It becomes a fat confectionery containing 20% by weight. The amount of fats and oils containing tristearin in the porous confectionery can be measured by extracting the fats and oils from the confectionery by a conventional method and analyzing the triglyceride in the fats and oils by gas chromatography or the like. The surface texture of the porous oil-based confectionery is such that fats and oils penetrate into the minute void portions on the surface of the confectionery to fill the surface and the voids immediately below the surface, and are coated very densely. Further, the flavor of this porous fat confectionery is covered with an oil and fat containing tristearin, and therefore has a rich feeling and is good. However, even if it is covered with fats and oils, the fats and fats are hardly digested and absorbed as described above, and the calories derived from the fats and oils are substantially close to 0 in the confectionery having low calories.

When fats and oils containing less than 30% by weight of tristearin in the above glyceride composition are used, the low-calorie porous fat confectionery intended by the present invention cannot be obtained, while the amount of tristearin is 95% by weight or more. In that case, it is not practical because it requires a high degree of refining and cannot be easily prepared, resulting in an increase in cost and the effect as a low-calorie oil and fat cannot be obtained with the degree of refining. Further, in the above oil frying conditions, when the temperature is lower than 120 ° C., the fluidity of the fats and oils is insufficient, not only the migration of the fats and oils to the porous confectionery is reduced, but also the evaporation of water in the confectionery is reduced, The effect of preventing moisture absorption is also small. In addition, the oiliness after the heat treatment is poor, and the fats and oils remain on the surface of the confectionery, which causes a bad texture. On the other hand, if the oil frying temperature exceeds 220 ° C., the confectionery will be burnt during the heat treatment, impairing the flavor and texture.
If the frying time is less than 10 seconds, the water content of the confection will not be sufficiently evaporated and the effect of preventing moisture absorption will be poor, and if it exceeds 120 seconds, the penetration of fats and oils will increase, impairing the original flavor and texture of the confection. Will result.

Next, in the present invention, a frozen dessert is coated with or mixed with the frozen dessert prepared by using the above-mentioned porous oil-sweet confectionery. When coating frozen desserts with porous oil confectionery, Monaca skin etc. prepared in the same manner as Monaca that has been conventionally coated with frozen desserts such as monaca ice, etc., are oil-foiled (heat-treated) according to the above method, and then Excess oil and fat is removed, and after cooling, the frozen dessert is coated by a conventional method. When mixing with a frozen dessert, the porous confectionery is left to cool after frying the porous confectionery, and the porous confectionery of the present invention having a proper size is used for a frozen dessert with a hopper equipped with a stirring blade. Mix with the mix and pack it in a freezing mold or a suitable container to freeze, or mix the frozen dessert with an ice freezer in a suitable amount of air to make it semi-frozen and then add it to the porous fat confectionery. Fill a freezing mold or container and freeze. The mixing ratio of frozen dessert and porous oil candy is 50% in the final product (in frozen dessert).
It is preferably about 90% by volume. When the content ratio of the porous oil-based confectionery is less than 50% by volume, the original texture and flavor of the confectionery when eaten cannot be sufficiently obtained, and the object of the present invention to enjoy the texture and flavor of the confectionery cannot be achieved. . on the other hand,
When the ratio of the confectionery exceeds 90% by volume, the confectionery cannot be adhered to each other by the frozen dessert mix, and as a result, the oil confectionery contained therein is liable to come apart and becomes difficult to eat.

Hereinafter, examples of the present invention will be described in detail and comparative examples for confirming the effects of the present invention will be shown.

【Example】

Example 1 (Preparation of Porous Oil Confectionery) 2 kg of rapeseed extremely hardened oil containing 77% by weight of tristearin was placed in a tempura pot and heated to 180 ° C. in a gas stove. 120 g of cookies (porous confectionery) were put in this, and after frying for 30 seconds, it was immediately taken out and allowed to cool to room temperature on a net. The weight of the cookie after cooling was 132 g. The amount of oil and fat attached to the cookie was 10% by weight. The specific gravity of the cookie before the treatment was about 0.3, but the specific gravity of the cookie after the treatment was about 0.33. (Preparation of mix for frozen dessert) Fresh cream 2 with 40% fat
0.0% by weight, whole fat condensed milk 10.0% by weight, skim milk powder 7.
0 wt%, granulated sugar 7.0 wt%, powdered starch syrup (DE
30) 5.0% by weight, glycerin fatty acid ester 0.2
% By weight, locust bean gum 0.10% by weight, guar gum 0.05% by weight, carrageenan (κ type) 0.01
Wt.%, Water 50.54 wt.%, And vanilla extract 0.
1% by weight was mixed, heated to 65 ° C., and stirred to prepare a preliminary emulsion. This preliminary emulsion was homogenized at 150 kg / cm ² and sterilized at 85 ° C. for 20 seconds, immediately cooled to 5 ° C. in a cold water bath, and aged overnight at 5 ° C. to prepare a mix.
This was made into a semi-frozen frozen dessert mix with a batch freezer having an overrun of 20% and a temperature of -4.0 ° C. (Preparation of Porous Oil Confectionery Containing Frozen Dessert) The oil confectionery cookie prepared above and the semi-frozen frozen dessert mix were weighed in a volume ratio of 3: 2, and gently stirred and mixed. The mixture was filled in a freezing mold, a stick was inserted, and the mold was immediately immersed in calcium chloride brine at -36 ° C to freeze-harden. After completely cured,
The outer wall of the mold was melted with warm water of 40 ° C., extracted, wrapped in a pillow and stored in a freezer at −25 ° C.

Comparative Example 1 (Preparation of Porous Oil-Boiled Sweets) The same cookie as used in Example 1 was boiled with commercially available rapeseed oil under the same conditions to obtain a boiled-boiled cookie. This was mixed with a frozen dessert mix prepared in the same manner as in Example 1 in the same ratio and frozen,
Packaged. The amount of rapeseed oil attached to this cookie is 8
%Met.

Comparative Example 2 The same cookie as in Example 1 was used, but without frying.
It was mixed with frozen dessert mix, frozen, and packaged.

For the three types of frozen desserts obtained in Example 1 and Comparative Examples 1 and 2 above, 31 men and women (male) immediately after production and twice after being stored in a freezer at -14 ° C for 1 month Sensory evaluation was performed by panelists of 12 people and 19 women. The evaluation method is 7 for flavor, texture and crispiness.
It was evaluated by the point method. The results are shown in Table 1. The evaluation was 7 points: extremely excellent, 5 points: standard, 1 point: extremely inferior, the intermediate evaluation points were intermediate evaluation points, and the numerical values were the average values of all evaluators. Further, the table shows the calories absorbed when 100 g of the cookie was ingested.

[0015]

[Table 1]

As is clear from Table 1, the frozen dessert of Example 1 containing the cookies fried with the oil and fat containing tristearin was compared to that immediately after production in each evaluation item even after 1 month from storage. However, in Comparative Examples 1 and 2, each evaluation item was below the standard one month after storage, indicating that the frozen dessert obtained in Example 1 was far inferior. In particular, the hygroscopicity of the cookie of Comparative Example 1 was not improved so much even though it was oiled, and the original flavor and texture of the cookie were impaired. In addition, the frozen dessert of Comparative Example 2 was not oil-foiled, so that the cookies had a high hygroscopicity, the flavor and texture were significantly deteriorated, and they had no value as a product.

Example 2 Commercially available popcorn was fried with 180 ° C. for 30 seconds using a soybean extremely hardened oil containing 65% by weight of tristearin. The popcorn contained 25% by weight of tristearin-containing fats and oils. For 100 parts of frozen mix prepared by the same method as shown in Example 1,
300 parts of the above popcorn was mixed, frozen and packaged.

Comparative Example 3 Popcorn to be added to the frozen dessert mix was prepared as follows. Without oil-fat treatment (Comparative Example 3-) using soybean extremely hardened oil (same as Example 2), 100 ° C
At 30 ° C for 30 seconds (Comparative Example 3-) using soybean extremely hardened oil (same as Example 2) at 250 ° C.
And oil frying for 30 seconds (Comparative Example 3-) The content of the fats and oils containing the tristearin of popcorn prepared above was 0 in Comparative Example 3-, 12% by weight in Comparative Example 3-, and Comparative 3-, respectively. Was 8%. Then, 100 parts of the frozen dessert mix prepared by the same method as in Example 1 and 300 parts of each of the popcorns prepared above were mixed, frozen, and packaged.

The frozen desserts obtained in Example 2 and Comparative Example 3 were subjected to sensory evaluation immediately after production and twice after storage at -14 ° C for 1 month. The results are shown in Table 2. The evaluation method was based on the method performed in Example 1 and Comparative Examples 1 and 2 above.

[0020]

[Table 2]

From Table 2, it is clear that the frozen dessert containing popcorn obtained in Example 2 retains its function as a product such as flavor and texture immediately after production even after 1 month of storage. However, as in Comparative Example 3-, those not subjected to the oil frying treatment with fats and oils have high hygroscopicity of popcorn even though they have a good taste and texture immediately after production,
During storage, the texture and texture deteriorate and cannot be commercialized. In addition, Comparative Example 3-has a high proportion of fats and oils attached to popcorn, and thus has a flavor even immediately after production,
It has no value as an organizational co-product. On the other hand, in Comparative Example 3-, the popcorn receives excessive heat during the oil frying treatment, and the appearance and the original shape and color of the popcorn are, of course, preferable.
The flavor and texture are inferior.

[0022]

INDUSTRIAL APPLICABILITY According to the present invention, a porous confectionery is preserved with a fat or oil containing tristearin in a specific amount or more, and the confectionery is coated with the fat or mixed with the frozen confectionery. The hygroscopicity in the inside is lowered, the crispiness is maintained, and the texture, the flavor and the texture are excellent. In addition, since tristearin-containing fats and oils contained in porous fat confectionery are fats and fats that are hardly digested and absorbed, frozen desserts containing fat confectionery are rich in flavor and have low calories while having a delicious taste. is there.

Claims (2)

[Claims] 1. Tristearin in the glyceride composition of 30
A porous confectionery containing 5 to 20% by weight of the fat or oil in the confectionery by frying the porous confectionery with the fat or oil contained in an amount of at least wt%. 2. A frozen dessert, which is obtained by coating or mixing the porous oil-based confectionery according to claim 1.