JPH10150917A - Confectionery and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a confectionery with special eating feeling and flavor by reducing the pressure and releasing the pressure reduction of an edible matter in a porous or layered state in the state of dipping in melted oil-based food material. SOLUTION: For example, 60 pts.wt. egg white, 35 pts.wt. sugar and 3 pts.wt. starch are mixed and whipped, then deposite-formed and baked to obtain a macaroon (1.8g average per one, 3.1% moisture, 0.08 apparent specific gravity). Next, melted chocolate including 50% oil is prepared to be adjusted into 30 deg.C. This chocolate put in a pressure reducing defoaming device and the macaroon is put into a metallic basket to be completely sunk under the chocolate. Next, the macaroon is kept three minutes after the reduction of pressure so that absolute pressure may be under 550-torr, returned to normal pressure momentarily and then the basket is pulled up to remove excessive chocolate stuck to a surface peel by a cool wind blower. Next it is moved to the tray, cooled and solidified for 10 minutes in 5 deg.C in a refrigerator to obtain an objective confectionery.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery having a unique texture and flavor, wherein an oily food dough such as chocolate penetrates and solidifies into a porous or layered edible material and a method for producing the same. About.

[0002]

2. Description of the Related Art Conventionally, oily foods such as chocolate have been used in the form of being coated on the surface of various foods or confections or sandwiched inside the foods or confections. Some difficulties are expected when trying to make foods that are completely integrated with other foods or confections.

[0003] That is, there is a method in which the periphery of another food or confectionery is first coated with chocolate or covered with a wrap or the like, one end is dipped in melted chocolate, and the other end is sucked from the other end. However, there is a risk that the edible tissue may be damaged by the pressure applied during the suction. In addition, when the edible food has a disk shape other than a rod shape, a plate shape, a spherical shape, or a large size, the suction operation itself is difficult.

It is conceivable to squeeze other foods or confections and then use the restoring force of the foods or confections to suck oil-based foods such as chocolate. Certain foods are not even squeezable.

[0005]

SUMMARY OF THE INVENTION The present inventor has conducted various studies on a simple method of producing a food in which an oily food is completely integrated with other foods or confections. Was put into a nearly completely degassed state first, and then the idea of infiltrating into the oily food melted into the degassed voids was carried out.Succeeded in obtaining a satisfactorily satisfactory product, It has been found that performing a plurality of processes while maintaining the reduced pressure state leads to complication of the apparatus and troublesome operation, and while further studying the above, the other food or confectionery is directly melted in an oily food. The present inventors have found out that the other foods or confections can be easily degassed simply by degassing in a state of being immersed in the water and that the amount of permeation can be easily controlled by controlling the pressure.

The present invention solves the above-mentioned problems, and provides a method for easily and easily producing a large amount of foods in which oily foods such as chocolate, which are extremely satisfactory, are completely integrated with other foods or confectionery. To provide.

[0007]

That is, the present invention provides a method for converting an oily food dough into an edible food by reducing the pressure and releasing the pressure from the porous or layered edible while immersing the edible in a dissolved oily food dough. A confectionery manufacturing method characterized by infiltrating into a tissue, and a confectionery in which an oily food dough penetrates and solidifies into a porous or layered edible food.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The porous or layered edible food of the present invention preferably has a water content of 50% or less, the fat or oil in the oily food dough has a sharp melting property, Is carried out at an absolute pressure of 550 Torr or less, more preferably 550 to 300 Torr, and the viscosity of the dissolved oily food dough is 30,000 cp or less.

Hereinafter, the present invention will be described in detail. If the porous or layered edible food has a high water content of more than 50%, the oil-based food dough such as chocolate or the like comes into contact with water and becomes highly viscous, so that it hardly permeates into the edible food. Examples of the porosity or layered edible material of 50% or less include confectionery or food such as sponge cake, shoe husk, and pie. So-called dried confectionery, for example, macarons (obtained by mixing and whipping egg whites and sugar, and, if necessary, whipping, then forming and firing), crackers, rusks, hard biscuits, cookies, rice crackers, etc. It is also a finding found by the present inventor that it is the best match with the texture of oils and fats in oily food dough having excellent melting characteristics. In addition, the porous or layered edible food is not limited to confectionery, but may be a food material such as dried soybean or tissue soy protein, particularly a dried food material.

[0010] The confectionery made by this combination has a texture that is not merely fluffy like a so-called air-in chocolate that is foamed and solidified in a state of holding air,
It shows both good chewing response and sharp mouth melting.

When the fats and oils in the oily food dough having sharp melting properties are integrated with a soft-textured confectionery such as sponge cake and shoe husk, sharp melting in the mouth is not sufficiently exhibited. Also, fats and oils in an oily food dough that does not have sharp melting properties, such as margarine, have a snapping-free and chewy texture even when used in combination with dried sweets.

In the present invention, fats and oils having a sharp melting property are solid in the temperature range for eating, but dissolve quickly in the mouth, and preferably have an SFI content of 40 at a temperature rise of about 10 ° C. It is a fat or oil having the property of decreasing to a degree or more. Specifically, in the case of foods distributed at room temperature, it can be cocoa butter, various hard butters exhibiting melting characteristics similar thereto, and in the case of frozen desserts, oils and fats used for chocolate for ice coating. Therefore, as oily foods, ordinary chocolates,
Alternatively, instead of cacao mass used in ordinary chocolates, foods obtained by replacing some other tasty solids such as cheese powder, milk powder, fermented milk powder, fruit juice powder, nut paste and the like can be suitably used.

In order to reduce the pressure in a state where the porous or layered edible material is immersed in an oily food dough in which the edible material is dissolved, for example, the former is placed in a metal net basket and housed in a container equipped with a pressure reducing device. It can be carried out by completely submerging in the latter liquid, or by passing both of the former and the latter through a pipe communicating with the decompression device. After that, it can be implemented by returning to normal pressure. One operation for each of the pressure reduction and the pressure release is sufficient. However, if necessary, the pressure reduction and the pressure release may be performed by alternately and repeatedly performing the pressure reduction and the pressure release.

The decompression is preferably performed at an absolute pressure of 550 torr or less, preferably 550 to 300 torr. If the absolute pressure is close to normal pressure (atmospheric pressure), the permeability is not enough,
If it is too low, strict control is required to control the penetration to be steep and moderate.

In the decompression and decompression release as in the present invention, the degree of permeation of the oil-based food dough can be easily controlled by the degree of decompression and the holding time, so that chocolate confectionery having a desired texture, taste and flavor can be easily obtained. Can be manufactured.

The amount of the oily food dough with respect to the porous or layered edible material is not particularly limited, but preferably about 2 to 5 parts by weight, based on 1 part by weight of the former, is a good product utilizing the characteristics of both. It is preferable to obtain That is, if the amount of the oily food dough is too large, the heavy texture of the oily food remains in the mouth, and if the amount is too small, the effect of the combination is poor.

The viscosity of chocolate or the like upon melting is 3000
It is preferably about 0 cp or less, but an appropriate viscosity can be selected according to the strength of the porous or layered edible material used.

As described above, a confectionery is obtained in which the oily food dough permeates into the porous or layered edible and solidifies. The most preferable combination example of the material used is
The porous or layered edible material is any one selected from the group consisting of macaroons, crackers, rusks, hard biscuits, cookies, and rice crackers, and the fats and oils in the oily food dough have a sharp melting as described above. In this case, the user can enjoy a completely integrated texture.

[0019]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but these Examples and Test Examples do not limit the scope of the present invention in any way. In the examples, parts and% mean weight basis.

(Example 1) 60 parts of egg white, 35 parts of sugar and 3 parts of starch were mixed, whipped and then formed into a deposit.
Bake, macaroons (1.8g per piece, moisture 3.
1% and an apparent specific gravity of 0.08) were obtained.

[0021] Chocolate having a melted oil content of 50% was prepared and the temperature was adjusted to 30 ° C. This was put in a vacuum defoamer, the macaron was put in a metal net basket, and completely submerged in the chocolate. After decompression set as shown in the following table, it was kept for 3 minutes. After returning to normal pressure at once, the basket was lifted, and the excess chocolate adhering to the epidermis was dropped with a cold air blower.
It was transferred to a tray and cooled and solidified in a refrigerator at 5 ° C. for 10 minutes to obtain a macaron with chocolate.

No. Pressure at depressurization Apparent specific gravity * ───── ───────────── ──────── 1 −750 mmHg (absolute pressure 10 Torr) 0.72 2 − 500 mmHg (absolute pressure 260 Torr) 0.70 3 −300 mmHg (absolute pressure 460 Torr) 0.37 4 −100 mmHg (absolute pressure 660 Torr) 0.20 ───── ───────────── ──── ──── * Measured after dropping with cold air blower

The profile of each product is No. 1 and No. 2
Both had a slightly savory taste, but in a state in which the chocolate permeated into the macaron tissue, the texture of the chocolate was outstanding, and a heavy texture remained in the mouth. Also
No.4 is almost the texture of the baked confectionery body itself.
However, such a new and pleasant texture combined with the melting taste of chocolate in the mouth was difficult.

(Example 2) A confectionery having a porous or layered structure as shown in the following table was used in place of macaroons, and a food was prepared in the same manner as in No. 3 of Example 1 except for using the confectionery. When five panelists evaluated them (〇: favorable, Δ: acceptable, ×: unfavorable), when dry confectionery was used, a light chewing response fused with the sharp mouth-melting feeling of chocolate was felt, and a sponge was found. A better evaluation was obtained than when a relatively high moisture raw or semi-fresh confectionery such as a cake or a crust was used.

No. Moisture Apparent specific gravity Evaluation Before immersion After blower ──────── ──── ──── ─────── ───── Macaron 3.1 0.08 0.37 〇 Sponge cake 27.2 0.20 0.40 △ Shoe leather 15.4 0.12 0.45 △ Pie 2.5 0.22 0.60 〇 Cracker 2.7 0.24 0.68 〇 Rusk 3.4 0.16 0.55 〇 Hard biscuit 2.6 0.36 0.59 ク ッ キ ー Cookie 2.8 0.38 0.60 米 Rice cracker 4.5 0.16 0.58 〇 ─ ─ ─── ──── ─────── ─────

[0026]

According to the present invention, it is possible to easily and in large quantities produce a food or confectionery in which an oily food such as chocolate and a porous or layered edible material are completely integrated.
A confection with excellent taste and flavor can be obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Megumi Komori 4-3, Kinokudai, Taniwahara-mura, Tsukuba-gun, Ibaraki Prefecture Inside the Tsukuba Research & Development Center, Fuji Oil Co., Ltd. (72) Inventor Yoichi Tashiro Kinokudai, Yawahara-mura, Tsukuba-gun, Ibaraki Prefecture 4-3, Fujitsu Oil Co., Ltd. Tsukuba Research & Development Center

Claims (7)

[Claims] The present invention is characterized in that a porous or layered edible material is permeated into a tissue of an edible food by depressurizing and decompressing the edible food in a state of being immersed in a dissolved oily food dough. Confectionery manufacturing method. 2. The porous or layered edible material used has a water content of 5%.
The method according to claim 1, wherein the content is 0% or less. 3. The method according to claim 1, wherein the fat or oil in the oily food dough has sharp melting characteristics. 4. The method according to claim 1, wherein the absolute pressure at the time of decompression is 550 Torr or less. 5. The method according to claim 4, wherein the absolute pressure at the time of decompression is 550 to 300 Torr. 6. A confectionery obtained by permeating and solidifying an oily food dough into porous or layered edible food. 7. The porous or layered edible material used is selected from the group consisting of macaroons, crackers, rusks, hard biscuits, cookies, and rice crackers, and the fats and oils in the oily food dough are sharp. 7. The confection according to claim 6, which has excellent melting characteristics.