JPWO2018168975A1 - Method for producing impregnated composite oily confectionery - Google Patents

Abstract

In the chamber, a step of preparing a porous solid food buried in the oily confectionery dough, and irradiating ultrasonic waves to the oily confectionery dough with the porous solid food buried in the oily confectionery dough in the chamber And a step of increasing the pressure in the chamber while dispersing the mixture.

Description

  The present invention relates to a method for producing an impregnated composite oily confectionery.

  2. Description of the Related Art A technique for impregnating a fat-containing confectionery material with an aerated food material has been known. In Patent Document 1, croutons and chocolate are mixed, put into a decompression device, the pressure inside the decompression device is reduced, bubbles are discharged, the pressure is returned to normal pressure, and the chocolate is permeated. Chocolate-penetrated croutons, characterized in that they are produced by removing a solid chocolate and solidifying by cooling. Patent Literature 2 discloses a composite oil and fat confectionery in which a bubble-containing food material such as baked confectionery and an oil and fat confectionery such as chocolate are combined. However, even if an attempt is made to impregnate the white chocolate dough into the baked confectionery by the same impregnation method, only the oil is impregnated, the coagulated white milk solids remain on the surface of the baked confectionery, and the baked confectionery remains in a uniform dough composition. The interior could not be fully impregnated. Patent Document 3 discloses, as a method for solving this problem, a white chocolate-impregnated food in which white chocolate dough is impregnated in solid food, wherein the non-fat milk solid content of the white chocolate dough is 15% by mass or more, and A white chocolate impregnated food characterized by having a median diameter of solid particles in white chocolate dough of 6 μm or less is disclosed. However, the method described in Patent Document 3 has a problem in that it has poor versatility because it is necessary to perform a special process such as adjusting the median diameter on the chocolate dough.

JP-A-9-308431 WO 97/47207 WO2011 / 125451

  An object of the present invention is to provide a novel production method for impregnating an oily confectionery dough with a porous solid food.

As a result of intensive studies, the present inventor has found a novel production method for impregnating an oily confectionery dough into a porous solid food. That is,
(1) A step of preparing a porous solid food immersed in an oily confectionery dough in a chamber, and applying ultrasonic waves to the oily confectionery dough in a state where the porous solid food is buried in the oily confectionery dough in the chamber. Increasing the pressure in the chamber while irradiating the mixed oil and fat confectionery.
(2) After the step of preparing the porous solid food buried in the oily confectionery dough in the chamber, before the step of increasing the pressure in the chamber, the method further includes a step of reducing the pressure in the chamber. The method for producing the impregnated composite oil-and-fat confection according to (1).
(3) The method for producing an impregnated composite oil and fat confection according to (2), wherein in the step of reducing the pressure in the chamber, the oil and fat confectionery dough is not irradiated with ultrasonic waves.
(4) The method for producing an impregnated composite oil and fat confection according to any one of (1) to (3), wherein the non-fat milk solid content of the oil and fat confectionery dough is 15% by mass or more.
(5) The method for producing an impregnated composite oil-and-fat confection according to any one of (1) to (4), wherein the frequency of the ultrasonic wave to be applied is 28 kHz or more and 40 kHz or less.

  According to the present invention, even when it is difficult to impregnate the porous solid food with the oily confectionery dough by the conventional method, the uniform dough can be obtained without applying special processing such as adjusting the median diameter to the oily confectionery dough. The composition was able to impregnate the porous solid food.

  Hereinafter, embodiments for carrying out the present invention will be described in detail.

  The oil-based confectionery in the embodiment of the present invention is a chocolate, quasi-chocolate, and fat cream and nut paste which do not belong to the rules stipulated in the “Fair Competition Rules on Labeling of Chocolate”, which is a rule of the Japan Fair Trade Commission. And so on. Moreover, the oily confectionery in the embodiment of the present invention may be white chocolate or white chocolate-like confectionery. In the present specification, the white chocolate-like confectionery is obtained by partially replacing cocoa butter of white chocolate with vegetable oils other than cocoa butter, and contains 20 to 45% by mass of vegetable oils and 10 to 40% by mass of saccharides. Means oily confectionery.

  The oily confectionery in the embodiment of the present invention may be manufactured by a conventionally known method. The non-fat milk solid content in the oily confectionery is not particularly limited, but may be, for example, 15 to 40% by mass, 18 to 35% by mass, or 20 to 30% by mass. The oil content in the oily confectionery is not particularly limited, but may be, for example, 30 to 50% by mass, 32 to 48% by mass, or 35 to 45% by mass. The water content of the oily confectionery is not particularly limited, but may be, for example, 0 to 5% by mass, 0.3 to 3% by mass, or 0.5 to 2% by mass.

  In the embodiment of the present invention, the solid content particle median diameter of the oily confectionery is 50% of the integrated value in the solid content particle distribution measured by a laser diffraction type particle size distribution analyzer (manufactured by Shimadzu Corporation, model number SALD-2200). Particle size. The median diameter of the solid particles in the oily confectionery dough is not particularly limited, but may be, for example, 6 μm to 50 μm, 8 μm to 40 μm, or 10 μm to 30 μm.

  In the embodiment of the present invention, the viscosity of the oily confectionery dough was measured using a B-type viscometer, and the viscosity was set to No. 3 when the dough temperature was 35 ° C. The values measured at 6 rpm and 4 rpm are used. The method in the embodiment of the present invention is effective regardless of the viscosity of the oily confectionery dough, but the viscosity of the oily confectionery dough is, for example, 5,000 to 100,000 Pa · s, 20,000 to 100,000 mPa · s, and 25,000 to 80,000 mPa. S or 30,000 to 50,000 mPa · s.

  The oil-free confectionery has a fat-free milk solid content of not less than 15% by mass and / or an oil-based confectionery having an oil content of not more than 45% by mass and / or in a fat- and-oil confectionery dough, which is a condition difficult to impregnate in the past. The present invention is more effective when the median diameter of the solid content particles is larger than 6 μm.

  The porous solid food in the embodiment of the present invention may be any one having a porous void inside, for example, a baked confectionery, and more specifically, for example, cookies, biscuits, corn puffs, sponges Cakes, croutons and the like may be used. The pore size of the porous solid food may be, for example, 50-1500 μm, 100-1000 μm, or 200-700 μm. The porosity of the porous solid food may be, for example, 50-98%, 60-95%, or 70-90%.

  In the embodiment of the present invention, the method of impregnating the fat-and-oil confectionery dough into the porous solid food can use a decompression method or a pressure method. The process is shorter than the immersion method using the capillary phenomenon at a constant pressure, and the ultrasonic irradiation time can be shortened. This is because, when the used chocolate dough is used as an oily confectionery dough, it is possible to avoid problems such as blooming of the product due to melting of a seed crystal required.

  Hereinafter, embodiments of the present invention will be described in detail.

(Step of preparing porous solid food buried in oily confectionery dough in the chamber)
First, a porous solid food is buried in an oily confectionery dough tank. At this time, it is preferable that the porous solid food is not exposed from the oil-based confectionery dough tank. If there is a part of the porous solid food that is not covered with the oily confectionery dough, air will preferentially return to the porous solid food during the impregnation process. This is so that it can be spread in the solid food. The oily confectionery dough tank in which the porous solid food is buried is charged into a vacuum chamber and sealed.

(Step of reducing the pressure in the chamber)
It is preferable to include a step of reducing the pressure in the chamber to deaerate the inside of the porous solid food before moving to the next step of increasing the pressure. In this step, it is preferable not to irradiate the oily confectionery dough with ultrasonic waves. The pressure in the chamber may be reduced to, for example, 0.006 to 0.090 MPa, or may be reduced to 0.01 to 0.05 MPa. The time for reducing the pressure in the chamber may be, for example, 1 second to 120 seconds, or 10 seconds to 60 seconds.

(Step of increasing the pressure in the chamber while irradiating ultrasonic waves to the oily confectionery dough while the porous solid food is buried in the oily confectionery dough in the chamber)
Next, the pressure in the chamber is increased while irradiating the oily confectionery dough in the tank with ultrasonic waves, so that the oily confectionery dough penetrates into the porous solid food. When the pressure in the chamber is equal to or higher than the atmospheric pressure, the pressure may be increased to, for example, 0.2 to 0.6 MPa. When a step of reducing the pressure in the chamber is included before this step, the pressure may be increased to the atmospheric pressure, and the pressure in the chamber may be further increased to a pressure higher than the atmospheric pressure if necessary. . For example, the pressure may be increased from the atmospheric pressure to 0.6 MPa.

  The ultrasonic wave in the embodiment of the present invention refers to a sound wave having a frequency that is not felt by a human ear and generally having a frequency of 20 kHz or more. The frequency of the ultrasonic wave applied to the oily confectionery dough may be, for example, 20 kHz or more and 200 kHz or less, preferably 25 kHz or more and 80 kHz or less, and more preferably 28 kHz or more and 40 kHz or less. The above frequency is preferable because the oily confectionery dough easily penetrates into the porous solid food.

  Any method may be used for irradiating ultrasonic waves when impregnating the fat-and-oil confectionery dough with the porous solid food. For example, a water bath with an ultrasonic wave generating mechanism may be used, or a rod-shaped ultrasonic homogenizer may be charged into an oily confectionery dough tank to generate ultrasonic waves.

  When the oily confectionery dough permeates into the porous solid food, that is, when the pressure in the chamber is increased, ultrasonic waves are applied to the oily confectionery dough. The longer the time of ultrasonic irradiation, the higher the temperature of the oily confectionery dough. Especially when using oily confectionery dough that requires tempering, even if the tempering collapses due to an excessive rise in temperature and the oily confectionery dough has properly permeated into the porous solid food, then it is cooled, solidified, and stored. It is preferable that the time for irradiating the ultrasonic wave is the minimum necessary, since blooming may occur when performing the above operation. The time for irradiating the oily confectionery material with ultrasonic waves is, for example, 5 seconds to 40 seconds, preferably 10 seconds to 30 seconds, and more preferably 15 seconds to 25 seconds.

(Production Example 1)
33 parts by mass of whole fat milk powder, 35 parts by mass of sugar, 21.5 parts by mass of cocoa butter, 10 parts by mass of vegetable oil and fat, 0.5 parts by mass of lecithin, emulsifier (model number: SY Glister CRS75, manufactured by Daiichi Pharmaceutical Industries) 0.1 The parts by mass were mixed according to a conventional method and pulverized with a refiner to obtain a white chocolate dough having a solid content of non-fat milk of 23% by mass and an oil content of 40% by mass. The median diameter of the solid particles contained in the obtained white chocolate was 10 μm.

(Production Example 2)
64 parts by mass of hen's egg, 48 parts by mass of sugar, 35 parts by mass of vegetable oil and fat, 1 part by mass of emulsifier, 52 parts by mass of water are thoroughly mixed and stirred, and 72 parts by mass of flour, 10 parts by mass of cocoa powder, 5 parts by mass of skim milk powder, Baking powder was added in an amount of 0.01 part by mass and whipped to mix the dough while whipping. This was poured into a metal mold, baked in an oven at 190 ° C. for 9 minutes, and further dried at 100 ° C. for 15 minutes to obtain a baked confectionery of 35 mm × 15 mm × 10 mm. The mass of the baked confectionery per piece was 0.85 g. The void size of the manufactured baked confectionery was 300 μm on average, and the porosity was about 85.6%.

(Example 1)
The white chocolate dough adjusted to 35 ° C. was put into a water bath (model number: AU-12C, manufactured by Aiwa Medical Industry Co., Ltd.) equipped with an ultrasonic wave generating mechanism. At this time, the viscosity of the white chocolate dough was 38,750 mPa · s. Subsequently, the baked confectionery was buried so as not to be exposed from the surface of the white chocolate dough. Further, a water bath was charged into the vacuum chamber.

  The pressure in the decompression chamber was reduced to 0.009 MPa and maintained for 25 seconds. Next, the pressure was gradually released while generating 28 kHz ultrasonic waves in the water bath, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  The baked confectionery was taken out of the water bath, and after removing excess white chocolate dough on the surface, the baked confectionery was cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The mass per one piece of the obtained impregnated white chocolate confectionery was 4.21 g. The temperature of the chocolate dough in the water bath was 37 ° C.

  Observation of the cross section of the obtained impregnated white chocolate confectionery revealed that white chocolate had penetrated to the center of the baked confectionery with a uniform dough composition.

(Example 2)
The white chocolate dough adjusted to 35 ° C. was put into a water bath (model number: AU-12C, manufactured by Aiwa Medical Industry Co., Ltd.) equipped with an ultrasonic wave generating mechanism. Subsequently, the baked confectionery was buried so as not to be exposed from the surface of the white chocolate dough. Further, a water bath was charged into the vacuum chamber.

The pressure in the decompression chamber was reduced to 0.009 MPa while generating ultrasonic waves of 28 kHz in the water bath, and was maintained for 25 seconds. Next, the pressure was gradually released while generating ultrasonic waves, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  The baked confectionery was taken out of the water bath, and after removing excess white chocolate dough on the surface, the baked confectionery was cooled and the white chocolate was solidified to obtain an impregnated white chocolate confectionery. The weight per one piece of the obtained impregnated white chocolate confectionery was 4.30 g. The temperature of the white chocolate dough in the water bath was 44.6 ° C.

  Observation of the cross section of the obtained impregnated white chocolate confectionery revealed that white chocolate had penetrated to the center of the baked confectionery with a uniform dough composition.

(Comparative Example 1)
The white chocolate dough adjusted to 35 ° C. was put into a water bath (model number: AU-12C, manufactured by Aiwa Medical Industry Co., Ltd.) equipped with an ultrasonic wave generating mechanism. Subsequently, the baked confectionery was buried so as not to be exposed from the surface of the white chocolate dough. Further, a water bath was charged into the vacuum chamber.

The pressure in the decompression chamber was reduced to 0.009 MPa while generating ultrasonic waves of 28 kHz in the water bath, and was maintained for 25 seconds. After stopping the ultrasonic wave, the pressure was gradually released, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  When taking out the baked confectionery from the water bath and trying to remove the surplus white chocolate dough on the surface, a hard film of white chocolate that seems to have lost oil was formed on the baked confectionery surface, so after removing it, cooling, The white chocolate was solidified to obtain an impregnated white chocolate confection. The weight per piece of the obtained impregnated white chocolate confectionery was 2.63 g.

  When the cross section of the obtained impregnated white chocolate confectionery was observed, the white chocolate did not reach the center of the baked confectionery. When this impregnated white chocolate confection was eaten, it initially had a texture similar to white chocolate, but the central portion had the texture of the baked confection itself. There was no sense of unity between the white chocolate and the baked confectionery, and the overall quality was unpleasant with a light texture.

(Comparative Example 2)
The white chocolate dough adjusted to 35 ° C. was put into a water bath (model number: AU-12C, manufactured by Aiwa Medical Industry Co., Ltd.) equipped with an ultrasonic wave generating mechanism. Subsequently, the baked confectionery was buried so as not to be exposed from the upper surface of the white chocolate. Further, a water bath was charged into the vacuum chamber.

  The pressure in the decompression chamber was reduced to 0.009 MPa and maintained for 25 seconds. Thereafter, the pressure was gradually released, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

When taking out the baked confectionery from the water bath and trying to remove the surplus white chocolate dough on the surface, a hard film of white chocolate that seems to have lost oil was formed on the baked confectionery surface, so after removing it, cooling, The white chocolate was solidified to obtain an impregnated white chocolate confection. The weight per piece of the obtained impregnated white chocolate confectionery was 2.88 g.

  When the cross section of the obtained impregnated white chocolate confectionery was observed, the white chocolate did not reach the center of the baked confectionery. When this impregnated white chocolate confection was eaten, it initially had a texture similar to white chocolate, but the central portion had the texture of the baked confection itself. There was no sense of unity between the white chocolate and the baked confectionery, and the overall quality was unpleasant with a light texture.

(Example 3)
An impregnated white chocolate confectionery was prepared in the same manner as in Example 1 except that a 40 kHz ultrasonic wave was generated at the time of decompression release using a water bath with an ultrasonic generation mechanism (model number: W-170-ST, manufactured by Honda Electronics). Obtained. The weight per one piece of the obtained impregnated white chocolate confectionery was 3.78 g.

  Observation of the cross section of the obtained impregnated white chocolate confectionery revealed that white chocolate had penetrated to the center of the baked confectionery with a uniform dough composition.

Table 1 shows the above results. The comprehensive evaluation is the result of a sensory test in which five skilled panelists were allowed to eat each chocolate confection and evaluated according to the following criteria A to D.
A: Overall uniform and very pleasant texture B: Overall uniform and favorable texture C: Partially uneven and undesirable texture D: Overall uneven and extremely Has an unpleasant texture

(Comparative test example)
An impregnated chocolate confectionery was produced in the same manner as in Comparative Example 2 except that the amount of the emulsifier (model number: SY Glister CRS75) to be added was different.

  Even with the use of white chocolate dough whose viscosity was extremely reduced by an emulsifier, a hard film of white chocolate, which was considered to have reduced oil content, was formed on the surface of the baked confectionery. When the cross section of the obtained impregnated white chocolate confectionery was confirmed, white chocolate did not reach the center of the baked confectionery in any of the test plots. When these impregnated white chocolate confections were eaten, they initially had a texture like white chocolate, but the central part had the texture of the baked confection itself. There was no sense of unity between the white chocolate and the baked confectionery, and the overall quality was unpleasant with a light texture.

  Table 2 shows the above results. The overall evaluation is the result of a sensory test conducted by a skilled panelist as in Table 1.

(Example 4)
After adjusting 100 parts by mass of the white chocolate dough obtained in Production Example 1 to about 32 ° C., a seed agent comprising 1,3-distearyl-2-oleylglycerol (trade name: Choco Seed A, manufactured by Fuji Oil) 0.3 parts by mass was added and stirred to prepare a white chocolate dough for impregnation, and the white chocolate dough for impregnation was put into a water bath (model number: AU-12C, manufactured by Aiwa Medical Industry Co., Ltd.) equipped with an ultrasonic wave generating mechanism. Subsequently, the baked confectionery obtained in Production Example 2 was buried so as not to be exposed from the surface of the white chocolate dough for impregnation. Further, a water bath was charged into the vacuum chamber.

The pressure in the decompression chamber was reduced to 0.009 MPa and maintained for 25 seconds. Next, the pressure was gradually released while generating 28 kHz ultrasonic waves in the water bath, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  The baked confectionery was taken out of the water bath, and after removing excess white chocolate dough on the surface, the baked confectionery was cooled and the white chocolate was solidified to obtain an impregnated white chocolate confectionery. The weight per one piece of the obtained impregnated white chocolate confectionery was 4.05 g. The temperature of the white chocolate dough in the water bath was 32.4 ° C.

  Observation of the cross section of the obtained impregnated white chocolate confectionery revealed that white chocolate had penetrated to the center of the baked confectionery with a uniform dough composition.

  The baked confectionery was buried again so as not to be exposed from the surface of the white chocolate dough for impregnation in the water bath, and the water bath was put into the vacuum chamber.

  The pressure in the decompression chamber was reduced to 0.009 MPa and maintained for 25 seconds. Next, the pressure was gradually released while generating 28 kHz ultrasonic waves in the water bath, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  The confectionery was taken out of the water bath, excess white chocolate dough on the surface was removed and then cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The weight per one piece of the obtained impregnated white chocolate confectionery was 3.93 g. The temperature of the white chocolate dough in the water bath was 33.8 ° C.

(Comparative Example 8)
After adjusting 100 parts by mass of the white chocolate dough obtained in Production Example 1 to about 32 ° C., a seed agent comprising 1,3-distearyl-2-oleylglycerol (trade name: Choco Seed A, manufactured by Fuji Oil) 0.3 parts by mass was added and stirred to prepare a white chocolate dough for impregnation.

  The white chocolate material for impregnation was put into a water bath (model number: AU-12C, manufactured by Aiwa Medical Industry Co., Ltd.) equipped with an ultrasonic generator. Subsequently, the baked confectionery obtained in Production Example 2 was buried so as not to be exposed from the surface of the white chocolate dough for impregnation. Further, a water bath was charged into the vacuum chamber.

  The pressure in the decompression chamber was reduced to 0.009 MPa while generating ultrasonic waves of 28 kHz in the water bath, and was maintained for 25 seconds. Next, the pressure was gradually released while generating ultrasonic waves, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  The baked confectionery was taken out of the water bath, and after removing excess white chocolate dough on the surface, the baked confectionery was cooled and the white chocolate was solidified to obtain an impregnated white chocolate confectionery. The weight per one piece of the obtained impregnated white chocolate confectionery was 3.98 g. The temperature of the white chocolate dough in the water bath was 36.1 ° C.

  Observation of the cross section of the obtained impregnated white chocolate confectionery revealed that white chocolate had penetrated to the center of the baked confectionery with a uniform dough composition.

  The baked confectionery was buried again so as not to be exposed from the surface of the white chocolate dough for impregnation in the water bath, and the water bath was put into the vacuum chamber.

  The pressure in the decompression chamber was reduced to 0.009 MPa while generating ultrasonic waves of 28 kHz in the water bath, and was maintained for 25 seconds. Next, the pressure was gradually released while generating ultrasonic waves, and the pressure in the chamber was returned to the atmospheric pressure in 20 seconds.

  The confectionery was taken out of the water bath, excess white chocolate dough on the surface was removed and then cooled to solidify the white chocolate to obtain an impregnated white chocolate confectionery. The weight per piece of the obtained impregnated white chocolate confectionery was 4.00 g. The temperature of the white chocolate dough in the water bath was 39.0 ° C.

  Each of the impregnated white chocolate confections obtained in Example 4 and Comparative Example 8 was stored at 20 ° C. for 14 days. In each of the first and second impregnation white chocolate confections obtained in Example 4, the white chocolate was impregnated with a uniform dough composition up to the center of the baked confectionery. When these impregnated white chocolate confections were eaten, the baked confectionery and white chocolate had a sense of unity and had a good mouthfeel, and were of favorable quality. In the first and second impregnation white chocolate confections of Comparative Example 8, white chocolate was impregnated with a uniform dough composition up to the center of the baked confectionery, but a bloom phenomenon was observed on the surface. In addition, when these impregnated white chocolate confections were eaten, the white chocolate had a rough texture and did not have a sense of unity with the baked confectionery, and had an undesirable quality.

  Table 3 shows the results. The overall evaluation is the result of a sensory test conducted by a skilled panelist as in Table 1.

Claims (5)

In the chamber, a step of preparing a porous solid food buried in oily confectionery dough,
A step of increasing the pressure in the chamber while irradiating ultrasonic waves to the oily confectionery dough in a state where the porous solid food is buried in the oily confectionery dough in the chamber,
A method for producing an impregnated composite oil-and-fat confection having:   2. The method according to claim 1, further comprising, after the step of preparing the porous solid food buried in the oily confectionery dough in the chamber, and before the step of increasing the pressure in the chamber, reducing the pressure in the chamber. 3. The method for producing an impregnated composite oil-and-fat confection according to item 1.   The method for producing an impregnated composite oil and fat confection according to claim 2, wherein the step of lowering the pressure in the chamber does not irradiate ultrasonic waves to the oil and fat confectionery dough.   The method for producing an impregnated composite oil-and-fat confection according to any one of claims 1 to 3, wherein the fat-and-oil confectionery dough has a nonfat milk solid content of 15% by mass or more.   The method for producing an impregnated composite oil-and-fat confection according to any one of claims 1 to 4, wherein the frequency of the ultrasonic wave to be applied is 28 kHz or more and 40 kHz or less.