JPS6147491B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for manufacturing confectionery.

In recent years, with the westernization and diversification of eating habits, many types of confectionery with new tastes have been manufactured, but among these, there are many types of confectionery such as chiyocolates, creams, and biscuits and kutskies enrobed with them. Baked confectionery is a new type of confectionery that has been accepted and loved not only by children but by a wide range of people. On the other hand, from the manufacturer's perspective, despite the fact that thiyocolates are widely liked by people, due to the rising prices of cacao butter, cacao mass, etc., which are the raw materials for thiyocolates, manufacturers are trying to reduce the amount of thiyocolate used in confectionery. In some cases, relatively inexpensive products such as baked confectionery such as biscuits are used as fillers.

In addition, such composite confectionery is sometimes produced for the purpose of diversifying and increasing the quality of baked confectionery.

However, in the case of composite confectionery in which the baked confectionery is enrobed, sandwiched, or intermixed with thiokolate and cream, or the baked confectionery is embedded in the thiyocolate and cream, the baked confectionery is removed during the distribution process after manufacturing. A phenomenon in which the surface or interior of a part becomes discolored in spots or the entire surface becomes white (hereinafter referred to as bloom) often occurs, which makes the product look extremely bad and looks like mold. In addition to reducing the value, the taste often becomes poor.

In general, the bloom phenomenon of baked confectionery occurs when the crystals of oil and fat present in the baked confectionery become coarse due to temperature changes over time after manufacture, resulting in whitening of the surface and collapse of the internal structure. It is considered to be. Among these phenomena, whitening of the surface is resolved by heating, and is also called a fat blooming phenomenon. Conventional methods to prevent these phenomena include using oils that are less likely to cause coarse crystals, using oils with lower melting points, or adding emulsifiers to uniformly disperse oils and fats into the internal structure of baked confectionery dough. However, no drastic prevention method has yet been found.

Therefore, a detailed study of the fat bloom phenomenon of composite confectionery revealed that the conventional fat blooming phenomenon and the phenomenon of whitening of the entire body coexist in these composite confectioneries. did. Furthermore, it has been found that the conventional fat blooming phenomenon occurs much more strongly in such composite confectionery than in ordinary biscuits. The conventional fat blooming phenomenon disappears when heated above the melting point of fats and oils, but it has become clear that the latter whitening does not change even when heated above 100℃, which is completely different from the conventional fat blooming phenomenon. It was thought that another factor existed. This phenomenon is a new phenomenon that sometimes appears early in composite confectionery made from a combination of tyokolate and creams, and extremely reduces the product value.No method has yet been found to prevent this phenomenon. Establishment of a prevention method was desired.

An object of the present invention is to provide a method for producing composite confectionery products that are delicious and have high commercial value, while preventing the development of such bloom over time in composite confectionery products.

As a result of intensive research into the above-mentioned problem, the inventors of the present invention found that the commonly used melt-in-the-mouth texture is good;
It is hard at room temperature and dries quickly during work, so-called
In composite confectionery in which baked confectionery is combined with thiokolate and creams whose main ingredients are SFI range-friendly oils and fats, the content of trans acids in the constituent fatty acids of the kneaded fats and oils used in baked confectionery is 30% or more. , and the SFI value is 35 or more at 20℃, 23 or more at 28℃,
5 or less (preferably 3 or less) at 40°C, and furthermore, the oil content in the thiyocolate and creams is
It has been discovered that by using a product whose SFI value is within 35 at 20°C, it is possible to produce the above-mentioned bloom-free, delicious composite confectionery that melts in the mouth.

Fat blooming in baked confectionery as described above is thought to be largely caused by the mutual movement of fats and oils in the baked confectionery and fats and oils in the tyokolate, and by using fats and oils with the above composition, It is thought that it is possible to prevent the movement of fats and oils in confectionery and fats and oils in tyokolate.

It is not completely clear why oils and fats with the above-mentioned trans-acid content have the effect of preventing oil migration, but due to the physical properties of their three-dimensional structure, moving liquid oils and fats are wrapped in the trans-type solid fat. It is speculated that they have become rare and difficult to move. In addition, since trans-acid-containing glycerides also prevent coarsening of crystals, they often have the effect of suppressing fat bloom.

Further, only oils and fats having the above SFI value can have a good fat blooming prevention effect. SFI >35 at 20℃, SFI 23 at 28℃
Otherwise, the fats and oils in the baked confectionery will not be able to maintain a certain hardness during the production of composite confectionery, and it will be impossible to prevent the fats and oils from moving rapidly in the liquid portion. Furthermore, if the SFI is not 5 or less at 40°C, the baked confectionery will not melt in the mouth and will not be suitable as a food.

Furthermore, if the difference in SFI between the fat in the baked confectionery and the fat in the tyokolate and cream is not 35 or less at 20°C, migration of the fat will occur, making it impossible to prevent fat blooming.

As described above, by using fats and oils having a certain SFI value and trans acid content in the production of baked confectionery, it is possible to produce excellent confectionery that does not cause fat bloom.

The effect of the present invention is to provide a method for producing baked confectionery that does not cause fat bloom by utilizing the above-mentioned requirements.

Next, the method of the present invention will be explained by giving Examples and Comparative Examples. Note that this example is just a manufacturing step.
This is merely an example and does not limit the content of this invention. In addition, all parts and percentages shown below are based on weight.

Example 1 Shyotoning made with 100 parts of wheat flour, hydrogenated fish oil, hydrogenated soybean oil, and hydrogenated rapeseed oil (SFI value at 20°C 26, SFI value at 40°C 0.2, trans acid content)
45%), 30 parts of sugar, 1 part of salt, 10 parts of water, 0.5 part of bicarbonate of soda, and 0.5 part of ammonium bicarbonate, mixed in a conventional manner, molded, and baked at 180℃ for about 10 minutes to make biscuits. We made a prototype.

On the other hand, the difference between the SFI value of regular milk tiyocolate containing 30% cocoa butter (thiyocolate oil and fat and the SFI value of biscuit shortening) is 20℃.
28) was produced as a prototype, and 70 parts of tyokolate was enrobed in 100 parts of the above biscuit to obtain the desired product using a conventional method. This product was stored at 20°C and its changes over time were observed, and it remained in good condition with almost no blooming observed even after 6 months.

Example 2 The thiokolate enrobing biscuit prepared in Example 1 above was left at 26°C for one day, and then heated to 18°C.
The sample was stored at ℃ for 1 day, and the abuse test was repeated for 30 cycles. This result also showed good results, with almost no blooming observed on the biscuits.

Example 3 Shyotoning mainly using hydrogenated coconut oil and hydrogenated rice bran oil (with emulsifier, SFI value at 20℃ 53, 28℃
SFI value of 25, SFI value of 40℃ 1.0) 100 parts, powdered sugar 80
A slightly whipped cream was prepared by mixing 0.3 parts and 0.3 parts, and this was enrobed in the biscuits prepared in Example 1, and the same abuse test as in Example 2 was conducted. As a result, no blooming was observed on the biscuits even after 30 cycles, indicating good results.

Comparative Example 1 Biscuit blended oil was made with hydrogenated fish oil, hydrogenated soybean oil, and palm oil and
Values 25 at 20℃, 15 at 28℃, trans acid content 25
%), the biscuits were baked in the same manner as in Example 1, and further coated with the same proportion of the tyokolate of Example 1. This composite confectionery was subjected to an abuse test using the method described in Example 2, but after about 3 cycles, white spot-like blooms appeared on the biscuit surface, and after 6 cycles, the entire surface of the biscuit turned almost white, reducing its commercial value. It could not have been a product that had

Comparative Example 2 Using a shortening produced using palm oil and corn hydrogenated oil (SFI value of 37 at 20°C, 25 at 28°C, trans acid content 26%), the other conditions were as in Example 1.
A composite confectionery was made as a prototype in the same manner as in Example 2, and the same abuse test as in Example 2 was conducted. However, after 4 cycles, white spots began to appear on the biscuits, and after 7 cycles, blooming appeared on the entire surface of the biscuits.

Comparative Example 3 Shyotoning prototyped with hydrogenated cottonseed oil, palm oil, and corn oil (SFI value was 32 at 20℃, 20 at 28℃,
A prototype biscuit was made in the same manner as in Example 1, using biscuits with a trans acid content of 35%. , 24) at 28°C, biscuits 100
A composite confectionery was obtained by enrobing at a ratio of 40 parts of chiyocolate to 40 parts of chiyokolate. This confectionery was subjected to the same abuse test as in Example 2, and although it was found that the life of the confectionery was slightly extended, blooming began to occur on the surface of the biscuit after 10 cycles.

Claims (1)

[Claims] 1 Baked confectionery whose main ingredients are flour, oil, fat, sugar, and water are buried in chiyocolate or cream,
Alternatively, in the production of composite confectionery obtained by enrobing or searching the baked confectionery with thiokolate or cream, the trans acid content of the constituent fatty acids of the fat or oil is 30% % or more, and the SFI value of the oil or fat is 20
Use an oil or fat that is 35 or more at ℃, 23 or more at 28℃, and 5 or less at 40℃, and the difference between the SFI value of the oil and fat and the SFI value of the oil or fat in the above thiokolate or cream is 35 or less at 20℃. A method for producing composite confectionery, characterized by: