JPS6349040A - Production of low-density fat and oil cake - Google Patents

Abstract

PURPOSE:To produce a low-density fat and oil cake having uniformly dispersed fine foams, good melting in the mouth, extreme fineness and improved appearance, by cooling tempered type fat and oil dough, introducing an inert gas to the dough under pressure and stirring the dough forcedly. CONSTITUTION:Ordinary tempered type fat and oil cake dough optionally mixed with about 0.5wt% emulsifying agent is melted and the temperature of the dough is reduced to raise the viscosity to about 300,000-500,000cps. Then the dough is sent to a continuous pressurizing and foaming mixer with a cooling jacket such as OHKS mixer, simultaneously 1.2-2.5 times as much an inert gas in a normal condition as the cake dough by volume is uniformly dispersed into the dough while cooling the dough and the gas is discharged to normal pressure to give low-density fat and oil cake dough uniformly containing foams with <=about 0.3mm diameter and 0.6-0.8 specific gravity, which is formed by a conventional procedure, cooled and solidified.

Description

Detailed Description of the Invention [Industrial Field of Application] The present invention uniformly disperses minute air bubbles in oil-based confectionery such as chocolate to give it a soft chewing feel and smooth texture with a specific gravity of about 0.60 to 0.80. This invention relates to a method for producing a low-density oil-based confectionery that has a pleasant texture, melts well in the mouth, and has a fine texture and appearance.

[Prior Art] Conventionally, methods for producing low-density oil-based confectionery with a light texture by incorporating air bubbles into oil-based confectionery dough include (1) whipping at normal pressure to incorporate air bubbles into the dough; method (Japanese Patent Publication No. 60-58037), (2) Method of expanding air bubbles in the dough under reduced pressure to make it porous (Japanese Patent Publication No. 60-35
093), (3) A method in which gas is dissolved and/or dispersed in the dough under high pressure and then returned to normal pressure to produce foamed dough (Japanese Patent Publication No. 57-21293). Are known. What is method (1)?

Approximately 20 to 25% of fats and oils, including liquid fats, are added to regular temperature-controlled chocolate to bring the total fat content to 60%.
This is then rapidly cooled and kneaded using a votator or humbinator to give the chocolate a foaming property, and then whipped using an over mixer to give it a 50~
Chocolate with a high overrun of 100% (0.5 to 0.7 in terms of specific gravity) is produced. Also, (2)
This method involves pouring oil-based confectionery dough into which air bubbles have been pre-filled into a mold, pressurizing the dough inside the mold with a lid equipped with a weight, etc., and placing it under reduced pressure. This method produces porous oil-based confectionery with uniformly expanded air bubbles. Furthermore, method (3) involves dissolving and/or dispersing high-pressure gas in liquid chocolate in a closed container, and then rapidly releasing the pressure to vaporize the dissolved gas in the dough and/or to disperse the dispersed gas. This method produces foamy chocolate dough by expanding the body.

[Problems to be Solved by the Invention] According to the method of JP-A No. 80-58037 which describes the method of item E (1), highly whipped cream having a buttercream-like smooth texture can be produced relatively easily. Temperature-controlled chocolate can be produced, but as disclosed in this publication, only one type of chocolate that can be given excellent foaming properties by rapid cooling and kneading is produced from ordinary temperature-controlled chocolate. 20 to 25% of added oil containing liquid fat was added to improve the foaming properties.
% is added in large quantities to modify the sharp dissolution characteristics of cocoa butter and/or hard butter. Therefore, due to the large amount of added fat and oil, the content of flavor components such as cacao mass and powdered milk is lower than that of ordinary chocolate, resulting in low-density chocolate with poor flavor. When using regular temperature-controlled chocolate whose main fat is cacao butter and/or hard butter that has the same melting properties as cacao fat, this method produces buttercream-like fine texture and light texture. It is not possible to produce low-density chocolate with Furthermore, whipped dough contains a large amount of air, which dramatically increases the contact area between the air and the dough, which accelerates the oxidation of chocolate ingredients, especially fats and oils, resulting in flavor deterioration.
This measure is not specified at all.

- On the other hand, according to Japanese Patent Publication No. 80-35093, which describes method (2) of producing porous chocolate by vacuum treatment, it is possible to produce low-density chocolate even with regular temperature-controlled chocolate. However, after temperature-controlled chocolate is expanded in a mold under reduced pressure, the chocolate must be cooled and solidified while maintaining the reduced pressure to such an extent that the porous framework of the chocolate does not collapse when the pressure is returned to normal. First, it has the disadvantage that the device is complicated and large. Moreover,
When air bubbles in chocolate expand under reduced pressure, the expansion rate is not proportional to the degree of pressure reduction, and when the degree of pressure reduction exceeds the viscous resistance of chocolate, expansion occurs rapidly, so the size of the bubbles does not increase. This results in a honeycomb-like structure with dispersed pores of 0.8 to 1.5 mm, which results in the cut surface of the finished chocolate being full of holes, giving it a rough texture and a crunchy texture. There is a drawback that it becomes Furthermore, since the inside of this hole is pressure-proof, when the product is held under normal pressure, air passes through the chocolate skeleton and enters the hole, preventing oxidation and deterioration of ingredients such as oil and fat. In addition, Japanese Patent Publication No. 57-21293, which discloses the method described in L. It must be said that this method is simply an application of the method to chocolate, and is a simple method that does not take into account the unique physical properties of chocolate that differ from other confectionery doughs. That is, according to this method, in order to maintain the liquid state of the chocolate, the whole chocolate is kept warm with hot water of at least 35° C. or higher. However, regular temperature-controlled chocolate does not undergo a temperature-control process in which the product temperature is lowered to -E (28 to 27 degrees Celsius) and then raised to about 30 degrees Celsius to form stable fat crystal nuclei. When the chocolate product cools and solidifies, coarse crystals of oil and fat called 7-at-bloom occur in the chocolate product, the surface becomes grayish white, and the texture becomes coarse, causing the chocolate to completely lose its original color and texture, and lose its commercial value.However, chocolate The melting point of the crystal nucleus of the crystals inside is about 31℃ at most, and if the temperature reaches 35℃, the fats and oils will be completely dissolved. It is completely inferior to the viscosity.Also, it is not clear because there is no mention of viscosity, but normal liquid chocolate has a viscosity of 20%.
,000 to 50,000cps and has high fluidity.
In this kind of chocolate dough, even if the gas is uniformly dispersed in the dough, the moment you stop stirring for dispersion, the gas bubbles float up and move through the dough, and the gas bubbles gather together to form large bubbles that are pulled out of the dough. The foam will come out and you won't be able to get a foamy chocolate dough. This is also clear from the case of No. 2, where a suitable low-density chocolate cannot be obtained even if normal chocolate dough is whipped with an over mixer, etc., as described later, and uniformly dispersed gas bubbles move in the dough. 300,000 to 500,000 cps when the dough has almost lost its fluidity to maintain the fluidity.
This is possible only with extremely thickened dough, which requires a certain degree of viscosity and is never used in the normal molding process that utilizes the fluidity of chocolate. When the foamed chocolate dough on the belt conveyor l- is vibrated, the cell walls of the bubbles break down and the individual bubbles coalesce and become larger. It is simply not possible to produce high-quality low-density oil-based confections according to the invention.

[Step F for solving the problems] The present inventors have solved the drawbacks of the conventional techniques described above, and have developed a conventional tempering type oil and fat mainly composed of cacao butter and/or hard putter, which have sharp solubility characteristics. As a result of studying how to efficiently produce low-density oil-based confectionery with a soft texture, smooth texture, and sharp melt-in-the-mouth texture, and a fine-grained appearance, we found that:
Temper-type oil-based dough is prepared by simply cooling it without tempering to give it an appropriate viscosity, and by pressurizing inert gas and forcibly stirring, the gas is dispersed finely and uniformly into the dough. It was discovered that a low-density oil-based confectionery with a specific gravity of about 0.8 to 0.8, a buttercream-like structure and texture, no fat bloom, and good shelf life could be easily and continuously manufactured. After further study, the present invention was completed.

The present invention will now be described by way of representative examples.

In the present invention, the dough is used to make oil-based confectionery such as tempered chocolate, white chocolate, and colored chocolate, whose main constituent fat is cacao butter and/or hard putter having the same dissolution characteristics as cacao butter, produced by a conventional method. . First, the molten dough is sent to a scraping-type heat exchanger such as a votator or a combinator using a constant-pump pump such as a Moino pump, and the temperature of the dough is kept constant. Temperature is 35-4
Set an appropriate temperature around 0°C, and keep the variation in product temperature within ±0.5°C of the set temperature. Next, this is directly sent to a jacketed bottle-type stirring heat exchanger for cooling. Then, lower the temperature of the oil-based confectionery dough and reduce the viscosity to 30%.
It is increased to about 0.000 to 500.000 cps. Next, the dough is fed as it is into a continuous pressurized whisking mixer such as an Oaks mixer that is cooled by circulating a refrigerant through the jacket, and at the same time an appropriate amount of gas is injected to bring the temperature of the dough down to -1. The gas is uniformly dispersed in the dough while being cooled, and then discharged. 0 Normal tempered oil-based confectionery dough has a specific gravity of 1.20 to 1.25 when melted.
It has a viscosity of about ,000 to 70,000 cps, but at this level of viscosity, when the dough is stirred and air or gas is mixed, the buoyancy of the air in the dough is much greater than the viscous resistance of the dough. Therefore, most of the gas escapes when stirring is stopped, making it impossible to produce high-quality low-density oil-based confectionery as described above.

Therefore, in the present invention, the viscosity of the dough is adjusted so that the viscosity is high enough to prevent gas from escaping even if stirring is stopped when the gas is forcibly dispersed in the dough. To adjust the viscosity, oil-based confectionery dough such as chocolate is cooled and the thickening phenomenon caused by the crystallization of oil and fat is utilized. It is preferable to control the temperature within ±0.5℃ with respect to the appropriate set temperature. In this case, if there is a large variation in the product temperature, the viscosity in the subsequent cooling thickening process will increase, and the gas During the forced dispersion process, the dough becomes so low in viscosity that it cannot retain gas, or the dough becomes too viscous, causing a sudden increase in resistance in the piping, causing problems with the dough feeding pump. Stable production becomes difficult due to heavy loads and extremely low dough flow rates.

On the other hand, in the process of thickening the dough by cooling and stirring, the fats and oils in the dough crystallize, and the viscosity of the dough requires temperature and residence time. Furthermore, as the viscosity of the dough increases, the stirring resistance increases significantly, so a bottle-type stirring heat exchanger is suitable as the cooling stirring device for this process. Adoption of the continuous cooling and stirring process described in L increases the air content of the dough, which is preferable. The dough, which has increased in viscosity in this way, is directly fed into a continuous pressurized whisking mixer, which is a forced gas dispersion device. As a forced gas dispersion device, a continuous pressurized foaming mixer such as an Oaks mixer, which has a large number of stirring blades and a narrow clearance between the stirring blades, is suitable because it has excellent ability to homogeneously disperse gas. The heat generated during stirring and dispersion by this mixer causes some of the fat and oil crystals to dissolve, reducing the viscosity of the dough. As a result, the air content decreases, and the pressure inside the continuous pressurized foaming mixer becomes approximately 8 to 12 kg/cm2. i1! The volume of the high-pressure gas injected into the continuous pressurized whisking mixer is 1.2 to 2.5 times the amount of oil-based confectionery dough such as chocolate when converted to standard conditions of 1 atmosphere and 20°C. If the amount of gas to be injected is too small relative to the amount of dough, the chocolate will have a hard and chewy texture with a low content, while if it is too much than necessary, the excess gas that cannot be dispersed will exceed the air holding capacity of the dough. It separates from the dough and escapes into the atmosphere, which is wasteful. In order to create a smooth, fine-grained dough that has a creamy, soft texture, a chewy feel, and a sharp melt-in-the-mouth texture, the diameter of the air bubbles dispersed in the dough must be extremely small, less than 0.3 cm. In addition, the specific gravity of the fabric needs to be low, about 0.8 or less.

In the present invention, the viscosity of oil-based confectionery dough is adjusted! The air permeability of the fabric is increased using a steamer, and the specific gravity is increased to 0.6-0.
It is possible to produce low density chocolate of about 8.

When compared at normal pressure, the volume expansion of the dough is small compared to the amount of gas injected. Although gas bubbles dispersed in the dough at high pressure expand due to internal pressure when the dough is returned to normal pressure. Since the viscosity of the dough is extremely high and the resistance is large, swelling is suppressed and the dough is dispersed under positive pressure.

It is best to use an inert gas such as nitrogen or carbon dioxide as the gas to be pressurized, in order to prevent oxidation and deterioration of the components of oil-based confectionery, especially the oil and fat components. It is also possible to mix the components and inject a numbered gas under pressure.

In this case, the flavor will be very good when eaten. The viscosity of the low-density oil-based confectionery dough produced in this way further increases over time, and the viscosity increases to 800,000-1.
The result is a dough with almost no fluidity of about 0,000,000 cps. After cooling and solidifying it as it is, it is either cut with a knife or the like and formed into an appropriate shape, or it is fed between a pair of engraved rolls cooled with brine refrigerant and molded, and then further cooled and solidified to form a product. do.

Although the present invention uses tempered oil-based confectionery dough and does not undergo normal tempering, the manufactured product does not exhibit any blooming even when stored at room temperature for a long period of time.The reason for this is not clear, but During the pressurized whisking and stirring process, the dough is cooled and also generates heat due to stirring.
It is thought that stable microcrystals are formed in the microscopic state through a temperature control treatment effect similar to tempering.

On the other hand, it is also effective to add and blend an appropriate emulsifier with the intention of improving the air permeability of the dough. For example, when about 0.5% of tetraglycerol pentastearate, which is a polyglycerol fatty acid ester emulsifier, is added to oil-based confectionery dough such as chocolate, the air content becomes 0.5% in specific gravity compared to when the emulsifier is not added. 05~0. This is preferable because it is about IO smaller and a product with a lighter texture can be obtained.

However, adding 0.5% or more does not significantly improve the air content, and conversely, the undesirable taste of the emulsifier itself will be imparted to the oil-based confectionery f.

In the present invention, a non-tempered oil-based confectionery dough having a melting point equal to or slightly higher than that of a normal tempered oil-based confectionery dough can be used in exactly the same manner to obtain almost the same flavor as that of a tempered oil-based confectionery dough.

Low-density chocolate with a specific gravity of 0.6 to 0.8 that exhibits good texture and appearance can be easily produced. In addition, the viscosity of the oil-based confectionery dough was measured using a B-type viscometer manufactured by Tokyo Keiki Seisakusho.
If it is less than 0 cps, rotor #6°4 rpm, 10
If 0.000cps or more, rotor #7, 4rpm
This is the value measured at

[Effects of the Invention] The present invention provides a tempered oil-based confectionery whose main constituent fat is cacao butter and/or a hard fat having sharp dissolution characteristics similar to cacao butter, which was extremely difficult to produce using conventional techniques. A simple device that dissolves sharply, although slightly inferior to dough and/or cacao butter, and makes the dough air-permeable by simply cooling it, and also forcibly disperses inert gas into it. Using this method, the one-bite melt, in which minute air bubbles with a diameter of 0.3 square meters or less are uniformly dispersed in the dough, has a fine texture and an excellent specific gravity of 0.6 to 0.
Oil-based confectionery with a low density of about 8 can be produced extremely efficiently. Because inert gas is dispersed in the dough, this oil-based confectionery hardly suffers from flavor deterioration due to oxidation during long-term storage, and when using the numbered inert gas, it has an even more aromatic aroma. 4S can be achieved to make the product extremely good.

[Example] 18.0 parts of cacao mass, 38.75 parts of sugar, 5.0 parts of lactose
part, lecithin 0.5 part, almond powder 1.0 part.

8.1 parts of cocoa butter, 20.0 parts of whole milk powder, and 10.85 parts of tempered hard butter (melting point 35.0°C, trade name, Melano SS 200) were blended, and the oil content was 34.2% according to the conventional method. A tempered milk chocolate dough was obtained. Melts at 50-55°C and has a viscosity of 65,00
The dough at 0 cps was fed at a constant rate of 120 kg per hour into a scraping-type stirring heat exchanger in which 40° C. hot water was circulated through the jacket part using a Moino pump. At this time, the temperature of the dough at the outlet of the heat exchanger was 40°C ± 0.4°C. Next, brine at 10°C was circulated through the dough through a pipe connected to the outlet of the scraped-type stirring heat exchanger. 100-1 on the jacket part
The dough was fed into a 20-bottle stirring heat exchanger and cooled to an outlet temperature of 26 to 25.8°C. The viscosity of the dough at that time was 300.000 cps to 400.000 cps. Brine was further circulated through a vibrator connected to the bottle-shaped stirring heat exchanger outlet [1], and the dough was fed into an oak mixer (C9M type continuous cake mixer) at -25° C. through the jacket section, which was stirred at 40 rpm. At this time, the pressure is 11 kg/cm2 at the inlet of the stirring section and 3 kg/cm2 at the outlet of the stirring section.
It was m2. J! jl Stirring section inlet force 15kg/c
3. m2 of nitrogen gas is passed through the flow rate regulator at a constant rate.
J at the rate of 2 U! It was then discharged. The dough thus obtained has a viscosity of 750,000 to 1 at a temperature of 25.8℃.
．． 000,000 cps and showed almost no fluidity.

The dough was transferred as it was into a cooling box in which cold air was circulated at 15° C. at a wind speed of 7 shoes/second, cooled and solidified for 15 minutes, and then cut with a knife into a rectangular product measuring 20H x 150L x 25mm. This product has a specific gravity of 0.78, and the original milk chocolate's original brown color becomes light brown.
Moreover, the cut surface exhibits a fine-grained surface condition, giving it a pleasant appearance with a light and soft texture. Was. Also, on the cut surface, bubbles with a diameter of 0.2 square centimeters or less were uniformly dispersed, with no trace of bubbles visible to the naked eye. When I ate this product, I found that it had a soft texture without the hard bite of regular chocolate bars, and had a smooth texture and melted in the mouth.

- - The product obtained by adding 0.5% of dissolved tetraglycerin pentastearate (SY Glister) to the milk chocolate dough of the above composition and repeating the same operation has a specific gravity of 0.69. Although the product was excellent in both appearance and texture, the color was whitish and the texture was softer. Although the products thus obtained were stored at room temperature for more than three months, it was found that no plumes were formed and the texture, flavor, taste, etc. did not change at all.

Claims (5)

[Claims] (1) After adjusting the viscosity of the molten oil-based confectionery dough to approximately 300,000 to 500,000 cps while appropriately stirring and cooling, the dough is continuously pressurized with an appropriate amount of inert gas using a cooling jacket such as an Oaks mixer. The dough is continuously fed into a foaming and stirring device, stirred while cooling to uniformly disperse the inert gas within the dough, and then discharged into normal pressure to form a dough with a diameter of about 0.3 mm or less. A method for producing a low-density oil-based confectionery, which comprises preparing a low-density oil-based confectionery dough that uniformly contains air bubbles and has a specific gravity of 0.6 to 0.8, and then molding it by a conventional method and solidifying it by cooling. . (2) The method for producing a low-density oil-based confectionery according to claim 1, in which inert gas such as nitrogen gas or carbon dioxide gas and, if necessary, a volatile flavoring agent are continuously injected. (3) Oil-based confectionery dough is 1.2 to 2.5 in standard condition.
2. The method for producing a low-density oil-based confectionery according to claim 1, which comprises continuously feeding the inert gas into a pressurized continuous stirring device together with double the volume of inert gas. (4) The method for producing a low-density oil-based confectionery according to claim 1, wherein the oil-based confectionery dough contains about 0.5% of an emulsifier in advance. (5) The method for producing a low-density fat-based confectionery according to claim 4, wherein the emulsifier is tetraglycerol pentasteate.