JPS6345187B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a novel type of jelly confectionery. More specifically, the present invention involves enrobing the surface of the biscuit with elastic jelly prepared by an appropriate method after making the sand biscuit.
The present invention relates to a novel method for producing a jelly confectionery, which is characterized in that the jelly confectionery is cooled and dried, and then a nutritional substance such as thiokolate is coated on the surface of the jelly confectionery in a conventional manner and ripened. Conventional moist biscuit confectionery products, such as pies, are made by center filling cream, jam, marshmallow or other moist filling material and sandwiching it between two biscuits. By this method, the free moisture contained in the filling is transferred to the internal structure of the biscuit, or by mechanical operation, the baked biscuit is passed by a conveyor or belt into the inside of the water storage tank. The only known method is to apply a nutritional substance to the surface of the biscuit after allowing moisture to be absorbed into the internal structure of the biscuit. In such conventional pies, (1) When using a filling material such as cream, jam, marshmallow, etc. that is filled between the biscuits, the distribution of free water contained in the filling material itself is uneven. Due to the uniformity of the biscuit, the movement of moisture into the inside of the biscuit dough becomes uneven, making it difficult to supply even moisture throughout the biscuit, resulting in local agglomeration or hardening phenomena in the confectionery structure of the final product. In addition, since these filling materials are filled in the center of the inside of the biscuit, as they get closer to the surface of the biscuit, the structure hardens, resulting in defects that impair the quality of the confectionery. In the case of a method in which the entire biscuit absorbs moisture by manual operation, there are disadvantages in terms of facilities and operation, such as an increase in production costs. For a long time, the industry has been eagerly awaiting the development of a new confectionery product that overcomes the drawbacks of the prior art. Therefore, an object of the present invention is to provide a method for producing a new type of jelly confectionery that can eliminate the above-mentioned defects associated with conventional pies. Another object of the present invention is to provide a method for producing a new type of confectionery that has excellent storage stability by providing a uniform moisture content throughout the structure of the biscuit dough. Another object of the present invention is to provide a method for producing a new type of confectionery that is extremely simple and does not cause partial coagulation or hardening of the confectionery tissue. Another object of the present invention is to provide a new method for producing high quality, high nutritional value confectionery. These and other objects of the present invention are to apply a low sugar content jelly produced by an appropriate method to the outer surface of a biscuit, and then pass this coating through a cooling tunnel at -10° to +10°C. This can be achieved by the method of the present invention, which is characterized in that the outer surface of the cooled and dried coating is further coated with a nutritional substance in a conventional manner. In the present invention, "low sugar content jelly" means
It means jelly with 75Brix or less. Such low sugar content jelly can be produced by various methods. For example, immerse 1 to 5% by weight of agar in 10 times the amount of distilled water, leave it for 4 to 5 hours to fully absorb moisture, heat it with a steam jacket to completely dissolve it, and then soak it for 50 to 50% by weight. Agar jelly can be produced by adding 95% by weight of sugar and reheating at 100° to 107°C to obtain a sugar mixture, which is then placed in a separate container and cooled at 60° to 90°. . Another example is 20 or more of the final total amount of jelly.
After adding 0.2 to 0.5% by weight of citric acid to 30% distilled water and heating it at 80° to 100°C, add 2 to 5% by weight of pectin and 7 to 10% by weight of sugar and stir the mixture thoroughly. Dissolve in this
Pectin jelly can be obtained by further adding 50 to 80% by weight of sugar, heating and concentrating at 100°C to 107°C, and then cooling. The low sugar content jelly produced in this manner is baked in advance, and is sprayed onto biscuits (or sand biscuits) by placing them on a steel conveyor or belt to completely coat the outer circumferential surface of the biscuits. Next, the jelly coating thus applied is passed through a cooling tunnel maintained at -10° to +10°C for 10 to 30 minutes to uniformly cool the inside and outside of the coating, and then passed through a cooling tunnel maintained at -10° to +10°C for 10 to 30 minutes. Pass through the drying room at ゜ and dry thoroughly. This dried product was passed through a conventional thiokolate coating device for confectionery to coat a thiokolate layer on the applied jelly layer, and then placed in a cooling tunnel at 4 to 9°C for about 3 hours.
A jelly confectionery is completed by passing it for a minute to generate cooling heat. By the way, although agar jelly and pectin jelly have been mentioned as examples of jelly with low sugar content used in the present invention, the present invention is not limited to them only. , Arabic, Gum, Carboxymethylcellulose (CMC), Sodium Alginate,
Although gelatin and the like can be used, various test results have shown that among these, substances other than carrageenan are not suitable as coating materials. That is, the test results showed that carrageenan has low viscosity after being gelatinized, and has good elasticity after being applied, cooled and dried, and can be used as a coating material. In addition, the raw material composition of carrageenan is similar to the manufacturing process of pectin jelly, but it is appropriate that the amount of carrageenan used is 1/4 to 1/10 of that of pectin jelly. but,
With the exception of carrageenan, other polysaccharide substances have too high a viscosity after gelatinization, making it difficult to apply them, and even after application, they have low elasticity, making it impossible to provide the chewy texture of confectionery. Poor free water transfer to and non-conformity. In particular, gelatin has a serious drawback in that gelation does not easily occur during the jelly manufacturing process. On the other hand, the rate of movement of free water from the coating substance jelly to the internal tissue of the biscuit is related to the water content (%) and sugar content of the jelly. That is, in a confectionery coated with jelly with a high sugar content, moisture does not easily transfer to the internal structure of the biscuit, so it takes a considerable amount of time to develop a soft confectionery structure. Furthermore, it is most preferable that the elastic jelly used as a moisture retention agent for confectionery be applied to the entire outside of the biscuit as in the present invention. However, if you coat it in another form or add 2 layers of jelly,
A method of center filling between two biscuits can also be used, but in such a case a soft and uniform structure cannot be formed. In the present invention, both sides of the biscuit are completely coated with low-sugar jelly and then secondly coated with Chiyocolate, so the permeability of air from the outside is low, close to zero point, and the Chiyocolate layer is Because an extremely small air space is formed between the jelly layer and the jelly layer, it is extremely difficult to conduct heat to the internal structure of the pie, and it is not affected by external temperature changes, which improves the storage stability of the confectionery. It has extremely high advantages. In addition, since the elastic jelly expands and contracts uniformly during storage or distribution at room temperature, it has great features such as no cracking in the layer of nutrients such as thiokolate coated on the outer layer of the jelly. In addition, since the product of the present invention is chewed at the same time as a biscuit made of chiyocolate and jelly, it not only has the effect of being chewy and chewy, significantly increasing the palatability of the confectionery, but also has the effect of significantly increasing the palatability of the confectionery. Because you can enjoy the cream filled between the biscuits, the jelly applied, and the coated chiyocolate all at once, the nutritional value is significantly improved, making it a very useful product as a food. Examples of preparing the low sugar content jelly used in the present invention will be given below, but the present invention should not be limited thereto. Preparation Example 1 Raw materials were mixed with the following composition. Sugar 60.0g Water Candy 20.5g Fructose 17.1g Agar 2.4g Soak agar in water for hydration, heat to completely dissolve, then add sugar, starch syrup, and fructose. Agar jelly was obtained by adding the ingredients in this order. The moisture content of the jelly is adjusted to 30.5% (sugar content 69.5 Brix) by heating at a temperature in the range of 104°C. Further, lower the temperature to 75°C and apply this to the surface of the biscuit. At this time, the viscosity at the working temperature was 1.8 poise at 80°C and 3.8 poise at 70°C, and the agar jelly hardness measured with a jelly hardness meter after cooling was 980 g/cm ² . Preparation Example 2 Raw materials were mixed with the following composition. Citric acid 0.3Kg Pectin 3Kg Finely powdered sugar 7Kg Sugar 60g Water Candy 31g This mixture was first dissolved in water, then the citric acid was dissolved in water.
Produced according to the method described in Agar Jelly Preparation Example 1. The viscosity of the jelly was 2.7 poise at 80°C and 4.2 poise at 70°C, and the pectin jelly hardness in the gel state after cooling measured with a jelly hardness meter was 222 g/cm ² . Preparation Example 3 Raw materials were mixed with the following composition. Carrageenan 0.58Kg Finely powdered sugar 5.81Kg Sugar 55.23Kg Water Candy 20.93g Fructose 17.44g When treated in the same manner as described in Preparation Examples 1 and 2 to adjust the moisture content to 30.5% (104℃), the viscosity was 80℃.
2.5 poise, 5.5 poise at 70℃, and the hardness of carrageenan jelly in gel state measured with a jelly hardness meter is 70
g/ ^cm2 . Example 1 Agar elastic jelly with low sugar content prepared according to Preparation Example 1 was put into a jelly injection tank, and the jelly temperature was adjusted to 75°C.
The viscosity of the jelly was adjusted to 2 poise by adjusting the temperature to 2 poise, and then the jelly was sprayed onto the outer peripheral surface of the biscuit holding the marshmallows. The biscuits coated with jelly were passed through a cooling tunnel maintained at 5°C for 10 minutes to maintain a constant temperature difference between the inside and outside of the biscuit and the jelly, and then passed through a drying room at 35°C to form the biscuits. temperature was stored. This dried product was used to form a thiokolate layer on the jelly layer using a conventional thiokolate coating device for confectionery, and then passed through a cooling tunnel at 7°C to obtain a desired jelly confectionery. Example 2 The low sugar content pectin elastic jelly prepared according to Preparation Example 2 was put into a jelly injection tank, and the jelly temperature was adjusted to 80°C.
The viscosity of the jelly was adjusted to 2.7 poise by adjusting the temperature to 2.7 poise, and the jelly was sprayed onto the outer peripheral surface of the biscuit holding the marshmallows. The biscuits coated with jelly are passed through a cooling tunnel maintained at +10℃ for 10 minutes to maintain uniform temperatures inside and outside of the biscuit and jelly.After cooling, the biscuits are further passed through a drying room at 30℃ to form the biscuits. temperature was stored. After forming a tyokolate layer on this dried product as in Example 1, it was cooled by passing through a cooling tunnel at 7°C to obtain a desired jelly confectionery. Example 3 Carrageenan jelly prepared according to Preparation Example 3 was put into a jelly injection tank, the jelly temperature was adjusted to 80°C, the viscosity of the jelly was made 2.5 poise, and a biscuit with marshmallows sandwiched therein was added. The jelly was sprayed onto the outer peripheral surface. The biscuits coated with jelly are passed through a cooling tunnel maintained at 5°C for 10 minutes to maintain uniform temperatures inside and outside of the biscuit and jelly. After cooling, the biscuits are passed through a drying room at 35°C to cool the biscuits. Saved the temperature. After forming a tyokolate layer on this dried product as in Example 1, it was cooled by passing through a cooling tunnel at 7°C to obtain a desired jelly confectionery. Test Example 1 Among the products of the present invention manufactured according to Examples
A random sampling of 10 biscuits and a random sampling of 10 existing biscuits, which are simply a coating of Chiyokolate on the outer surface of a conventional biscuit, were left at room temperature (15°C) to form a confectionery. Table 1 shows the results of checking the changes in moisture content of the main parts over time.

[Table] Test Example 2 Among the products of the present invention manufactured according to Examples
A random sample of 10 biscuits and a random sample of 10 existing biscuits, which are simply coated with Chiyocolate on the outer surface of conventional biscuits, were left at room temperature for more than 60 hours. When the physical properties of the products were compared, they were as shown in Table 2.

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Claims (1)

[Claims] 1. Producing a low sugar content jelly, applying the low sugar content jelly to the outer peripheral surface of a biscuit, and then passing the applied product through a cooling tunnel at -10°C to +10°C to cool and dry it. This cooled and dried coating was heated to 30°C.
A method for producing a jelly confectionery, which comprises further drying at a temperature of ~40°C, and then coating the outer peripheral surface of the dried coating with a nutritional substance by a conventional method. 2. The method for producing a jelly confectionery according to claim 1, wherein the biscuit is made of a single piece. 3. The method for producing a jelly confectionery according to claim 1, wherein the biscuits are two sandwich biscuits. 4. Production of a jelly confectionery according to claim 1, wherein the low sugar content jelly is produced using any one selected from agar, pectin, and carrageenan as a gelling agent. Method. 5 The coated product is further heated to +4℃~
The method for producing a jelly confectionery according to any one of claims 1 to 4, wherein the jelly confectionery is passed through a cooling chamber maintained at +9°C. 6. The method for producing a jelly confectionery according to claim 1, wherein the nutritional substance is thiokolate.