JPS60207549A - Production of fatty or oily solid confectionery - Google Patents

Abstract

PURPOSE:To obtain a fatty or oily solid confectionery having rich viscoelasticity and heat resistance without deteriorating the operability in molding, by incorporating a fatty or oily confectionery dough with a thick malt syrup component, protein component and water, and stirring the resultant dough under heating. CONSTITUTION:A fatty or oily confectionery dough is incorporated with 8- 11wt% thick malt syrup component, 3wt% protein component and 6-11wt% water, and the resultant dough is previously stirred under heating at 55-80 deg.C and molded. The protein component in the fatty or oily confectionery dough is denatured with heat, and the protein component and the sugar in the thick malt syrup cause aminocarbonylation reaction to convert into a high polymeric nitrogen- containing compound. Thus, the mutual binding force of the dough particles is produced, and the viscosity of the confectionery dough itself is increased to harden the fatty or oily confectionery dough.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an oil-based solid confectionery that does not lose its shape even when placed in an atmosphere at a temperature exceeding 40°C.

In general, fat-and-oil confectionery dough such as Chirocole-1 dough maintains its shape by crystallizing and solidifying the fats and oils it contains upon cooling. Chocolate confectionery using such oil-based confectionery dough is
When placed in an atmosphere at a temperature higher than the melting point (32 to 35° C.) of the fat in the oil-based confectionery dough, the fat and oil melts, causing problems such as getting sticky, staining hands, and causing deformation. In general, this kind of problem occurs frequently when exposed to direct 1" light at stores in the summer, so there is a desire to eliminate this problem. In order to solve this problem, there is a method in which oil-based confectionery dough such as chocolate dough is heated in advance to a temperature of 70°C or more and 120°C or less, and then molded (Special Publication No. 58-
No. 51738) was proposed. In this way, heating releases a small amount of water contained in the oily confectionery dough, which partially dissolves the surface of the sugar particles in the oily confectionery dough and increases the mutual adhesion of the particles. ,the result,
Structural viscosity is generated, and in order to maintain this state, heating is maintained for a while, thereby creating a crosslinked structure and solidifying the oil-based confectionery dough (after molding). However, the above method does not harden the oil-based confectionery dough using the crystallization of the oil in the oil-based confectionery dough, but instead hardens the oil-based confectionery dough using the cross-linked skeleton of sugar particles contained in the dough. Because it hardens, it can impart considerable heat resistance. However, according to the above method, heating causes cross-linking of sugar particles and increases their viscosity, making it difficult to perform the molding operation of filling the oil-based confectionery dough into mold molding F, etc. A problem has arisen in that it is extremely difficult to process. Furthermore, the resulting confectionery product had a so-called crispy texture due to the crosslinked structure of the sugar particles as described above, and also had fragile physical properties.

The present inventors have completed a series of researches in order to produce oil-based solid confectionery that does not impair workability during molding, is rich in viscoelasticity, and is also heat resistant. Add starch syrup ingredients and protein ingredients to 8 to 80% of each of these.
11% by weight (hereinafter referred to as 1%) and 3%, and water is added to make it contain 6 to 11%, which is preheated and stirred at a temperature of 55 to 80°C and then molded. I found a way to achieve my purpose and came up with this invention.

That is, oil-based confectionery dough contains starch syrup ingredients, protein ingredients, and water in the proportions mentioned above, and this is added to
When heated and stirred at a temperature of 80°C, the above-mentioned protein components in the oil-based confectionery dough are thermally denatured, and the protein components and the sugar in the starch syrup undergo an aminocarbonyl reaction to form a polymeric nitrogen-containing compound. It is thought that the oil-based confectionery dough hardens because binding forces between the dough particles occur and the viscosity of the confectionery dough itself increases.

To explain in more detail, by adding starch syrup ingredients, protein ingredients, and water to the oil-based confectionery dough in the above proportions,
Heated at a low temperature of 55 to 80°C, the J protein component is thermally denatured and exerts a binding effect on dough particles, and an aminocarbonyl reaction occurs to produce high-molecular nitrogen-containing compounds, increasing the viscosity of oil-based confectionery dough. It is thought that the shape of the product is maintained because it is fixed by cooling after molding. In this case, since the thermal denaturation of the protein is carried out at a low temperature of 55 to 80°C as described in ``1'', the thermally denatured product itself has considerable viscoelasticity, and moisture and starch syrup are present. Since it acts as a type of lubricant, the oil-based confectionery dough remains highly viscoelastic and extensible during the molding stage. Therefore, molding workability is extremely good.

In addition, the shape of the oil-based solid confectionery obtained after molding is maintained by the thermal denaturation of proteins and the aminocarbonyl reaction product as described above, and the shape is maintained by the conventional method (Japanese Patent Publication No.
Unlike the method of No. 51738), the shape is not maintained by crosslinking of sugar particles. Therefore, since the sugar is present in its natural state, it does not exhibit the crispy or brittle texture that occurs with conventional methods. Moreover, the above-mentioned confectionery exhibits physical properties rich in viscoelasticity and extensibility due to viscoelasticity and extensibility resulting from thermal denaturation of proteins and aminocarbonyl reaction products. Furthermore, this product has antioxidative and antibacterial properties derived from aminocarbonyl reaction products, and has the effect of preventing the growth of mold during the rainy season. Moreover, the heating of confectionery dough is
Since the process is carried out at a low temperature of 5 to 80°C, low-boiling components in the dough are decomposed and evaporated, but the flavor is not impaired.

In addition, the above-mentioned oil-based solid confectionery maintains its shape by a thermally denatured protein and an aminocarbonyl reaction product,
Since it does not use oil crystals, it does not become sticky or lose its shape even in an atmosphere with a temperature exceeding 40°C.

In order to obtain an oil-based solid confectionery with the above-mentioned excellent properties, firstly, the starch syrup component, protein component, and water content of the oil-based confectionery dough are set within the above-mentioned ranges, and the protein content is increased. It is necessary to create conditions such that thermal denaturation and aminocarbonyl reactions occur at low temperatures.Secondly, prior to molding, the oil-based confectionery dough is heated and stirred at 55 to 80°C to cause the above-mentioned modification 9 reaction. It is necessary. When the content of the starch syrup component in the oil-based confectionery dough falls below the range of 8 to 11%, the resulting confectionery product will have a non-uniform structure and will lack viscoelasticity and extensibility. On the other hand, if it exceeds the above range, the confectionery dough will harden too quickly and there will not be enough time for shaping. In particular, this starch syrup component needs to be in the form of starch syrup. Zunawaji, even if the constituent components of starch syrup, such as gelcol and maltose, are added in the same amounts as in the starch syrup, the effect as defined in the present invention cannot be obtained. Only by adding and containing it in the form of starch syrup can thermal denaturation of proteins and aminocarbonyl reactions occur at the above-mentioned low temperatures, and the desired effects can be obtained. The content of the protein component must be 3% or more; if it is less than 3%, the product confectionery obtained will have a non-uniform structure and will lack viscoelasticity and extensibility. In addition, the water content is 6
If the content falls below the range of ~11%, the product confectionery obtained as described above will have a non-uniform structure and will lack viscoelasticity and extensibility. On the other hand, if it exceeds the above range, the product confectionery will have a uniform structure but will lack heat resistance. Also,
When heating and stirring oil-based confectionery dough prior to molding, if the heating temperature falls below the range of 55 to 80°C, the heat resistance of the resulting confectionery will deteriorate as described above, and if it rises above, the confectionery dough will harden quickly. There will not be enough time for too much molding. Therefore, it is necessary that the content of the starch syrup component etc. in the oil-based confectionery dough and the heating and stirring prior to molding be carried out under the conditions within the above-mentioned ranges.

Chocolate dough is an oil-based confectionery dough.

Examples include colored chocolate dough. The starch syrup component to be included in the dough includes starch syrup. Examples of protein components include whole milk powder, skim milk powder, soy milk powder, and egg white.

The present invention may be implemented, for example, as follows. That is, add the oil-based confectionery dough to a nigu, and add the starch syrup ingredients to the dough while stirring.

Protein components are added to increase the content to 8-11% and 3.
% or more, and then add water to adjust the content to a range of 6 to 11%.

Next, this is heated to raise the temperature to 55-80°C and stirred for a while. This heating and stirring causes the dough to exhibit viscoelasticity and extensibility, and in this state, it is shaped by casting it into a mold, processing it into a shell or center, or processing it with a roller. Then, by cooling this, the desired oil-based solid confectionery is obtained.

This oleaginous solid confectionery is rich in viscoelasticity and extensibility, and the characteristic flavor of oleaginous solid confectionery is not impaired. Moreover, it has excellent heat resistance and does not lose its shape even in an atmosphere with a temperature exceeding 40°C.

Next, examples will be described.

[Example 1] 30 parts of cacao mass (same parts below weight), 5 parts of cacao butter,
ii) 65 parts of sugar, 0.3 parts of lecithin, 0.05 parts of vanillin, and 0.1 part of chocolate flavoring were blended, passed through a refiner in a conventional manner, and then conched to produce an oil-based confectionery dough. Next, put this in Nigu,
While stirring, 11 parts of starch syrup and 7 parts of whole milk powder were added, and further 5.3 parts of water was added so that the water content was 8% by weight, and the mixture was heated and stirred until the temperature of product 4k reached 62°C. At this time, some fats and oils may separate from the dough, but if this occurs, remove it. Then heat the dough to 40℃
The mixture was cooled to a temperature of 74 mm, formed into a rope shape with a diameter of 81 cm, and then cut into appropriate sizes to obtain 74 oil-based solid confectioneries. The resulting confectionery had excellent viscoelasticity, high extensibility, and excellent heat resistance (no deformation after standing at 40° C. for 3 days). In addition, instead of the rope shape, molding, shell coating with a rod-shaped bubble gum center, bubble gum coating on the outer periphery using the subject confectionery as a rod-shaped center, and rolling forming with a three-stage roller were performed, but the same excellent results as above were obtained. was gotten.

[Actually! Example 2 Confectionery products were obtained in the same manner as in Example 1, except that the temperature of the dough during heating was changed as shown in Table 1 below. The characteristics of the resulting confectionery were as shown in the same table.

(Left below) [Example 3] Confectionery products were obtained in the same manner as in Example 1, except that the amount of starch syrup added was changed as shown in Table 2 below. The characteristics of the resulting confectionery were as shown in the same table. j (hereinafter blank) (Example 4) A confectionery product was obtained in the same manner as in Example 1 except for b, except that the amount of whole milk powder added was changed as shown in Table 3 below.

The characteristics of the sweets tested were as shown in the same table.

(The following is a blank space) [Example 5] Confectionery products were obtained in the same manner as in Example 1 except that the water content was changed as shown in Table 4 below. The characteristics of the resulting confectionery were as shown in the same table.

Tsume-Toshi Ichiju [Example 6] Skim milk powder, soy milk powder, or egg white was used instead of whole milk powder. Other than that, a rope-shaped oil-based solid confectionery was prepared in the same manner as in Example 1. The obtained product had the same excellent properties as in Example 1.

Patent applicant: Kanebo Foods Co., Ltd. Agent: Patent Attorney Yukihiko Nishifuji

Claims (4)

[Claims] (1) A method for producing an oleaginous solid confectionery by molding an oleaginous confectionery dough, wherein the oleaginous confectionery dough contains a starch syrup component of 8 to 11% by weight, a protein component of 3% by weight or more, and water. 6 to 11% by weight, and the above-mentioned oil-based confectionery dough is heated to 55 to 80°C prior to molding.
A method for producing an oil-based solid confectionery characterized by heating and stirring at a temperature of . (2) Production of an oil-based solid confectionery according to claim 1, wherein the oil-based confectionery dough is chocolate dough. (3) The protein component is whole milk powder, skim milk powder, soy milk 1'5
) The method for producing an oil-based solid confectionery according to claim 1 or 2, wherein the protein component is at least one protein component selected from the group consisting of milk and egg white. (4) The method for producing an oil-based solid confectionery according to any one of claims 1 to 3, wherein the heating and stirring is performed using a kneader.