JPWO2019240138A1 - Heat-resistant oil-based confectionery and its manufacturing method - Google Patents

Abstract

The present invention is a method for producing a heat-resistant oil-based confectionery, in which a sugar that is solid at room temperature and becomes a melt-liquid by heating is 0.5 with respect to the total weight of the oil-based confectionery. Provided is a method, which comprises a step of mixing with an oil-based confectionery dough to obtain a mixed dough so as to be from% by weight to less than 50% by weight.

Description

The present invention relates to a heat-resistant oil-based confectionery and a method for producing the same.

Chocolate, which is a typical oil-based confectionery, is a highly palatable food that not only has a good taste and aroma, but also has a peculiar smooth melting in the mouth. The smooth melting of chocolate depends on the physical properties of the fats and oils it contains, generally cocoa butter. Cocoa butter has the property of rapidly melting near human body temperature. Therefore, if you pinch the chocolate with your fingers, it will adhere, or under high temperature conditions such as summer, the chocolate will melt and deform in the package.

Many solutions have been proposed to solve the problem of improving the heat resistance of chocolate. For example, a technique for adding glycerin liquid at room temperature (Patent Document 1: Japanese Patent Application Laid-Open No. 61-502938), a technique for adding sorbitol dissolved in water (Patent Document 2: Japanese Patent Application Laid-Open No. 59-156246), and high melting point fats and oils. Examples thereof include a technique of adding heat to heat (Patent Document 3: Japanese Patent Application Laid-Open No. 2015-173614) and a technique of baking a chocolate dough to form a biscuits-like hard structure (Patent Document 4: Japanese Patent Application Laid-Open No. 2004-254639). Be done.

Special Table No. 61-502938 JP-A-59-156246 Japanese Unexamined Patent Publication No. 2015-173614 Japanese Unexamined Patent Publication No. 2004-254639

Among the conventional techniques, the technique of adding liquid saccharides to chocolate contains water for dissolving the saccharides, so that the viscosity of the added chocolate dough rapidly increases. Therefore, molding becomes difficult in the subsequent step of molding the chocolate dough. In addition, since the water content in the obtained chocolate product is high, the quality of components such as milk powder contained in the chocolate product deteriorates with time, and it is difficult to maintain a good flavor. When glycerin was used as a liquid sugar, not only was it difficult to mix and mold, but the resulting chocolate had a poor mouthfeel and a sloppy texture.

In addition, the heat-resistant chocolate obtained by adding the high-melting point fat and oil to the chocolate feels worse in the mouth than the chocolate containing general cocoa butter.

The heat-resistant chocolate obtained by baking the chocolate dough has a surface that becomes hard like a biscuit, so that the melting in the mouth is different from that of ordinary chocolate.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a heat-resistant oil-based confectionery having a good flavor, texture, and melting in the mouth, and a method for producing the same. In particular, it is an object of the present invention to provide a heat-resistant chocolate having a good flavor, texture, and melting in the mouth peculiar to chocolate and a method for producing the same.

Another object of the present invention is to reduce the time required for aging in the manufacturing process in a method for producing a heat-resistant oil-based confectionery having a good flavor, texture, and melting in the mouth.

As a result of diligent studies, the present inventors have unexpectedly been able to uniformly mix the melted liquid sugar with the oil-based confectionery dough by using a part of the sugar to be blended in the oil-based confectionery dough as a melted state. It has been found that it is possible and the heat resistance of the obtained oil-based confectionery is improved.

Further, the present inventors have found that in such a method for producing a heat-resistant oil-based confectionery, the step of aging the mixed dough is important from the viewpoint of imparting heat resistance. In particular, if the melt-liquid sugar and the oil-based confectionery dough are gently agitated and then aged in a relatively low temperature range of about 25 ° C., aging for as long as 20 days may be required until the dough becomes heat-resistant. is there. Further, in such a situation, by increasing the amount of the melted liquid sugar added, the aging time required to obtain the heat resistance of the oil-based confectionery tends to be shortened. However, when the amount of the melted liquid sugar added increases, the viscosity of the dough after mixing with the oil-based confectionery dough increases, which limits the filling device for filling the mold. On the other hand, if the amount added is excessive, a phase transition occurs, and an oil-based confectionery having a continuous layer of fats and oils that melts in the mouth cannot be obtained.

Further, the present inventors mix a melted liquid sugar and a crystal powder of a sugar of the same type as the sugar (hereinafter, also referred to as seed crystal) with the oil-based confectionery dough, or the oil-based confectionery dough. In the process of producing an oil-based confectionery by mixing and melted liquid sugar, by adding a mixing step of mixing while giving a shearing action, not only the heat resistance of the obtained oil-based confectionery is improved, but also the aging time is shortened. I found out what I could do.

The present invention is based on these findings, and is characterized by the following items.

[1] A method for producing a heat-resistant oil-based confectionery.
A sugar that is solid at room temperature and is melted by heating is mixed with the oil-based confectionery dough so as to be 0.5% by weight or more and less than 50% by weight based on the total weight of the oil-based confectionery. A method comprising the step of obtaining a mixed dough.
[2] The method according to [1], wherein the melt-liquid sugar is prepared by heating only the sugar in the absence of a solvent.
[3] The method according to [1] or [2], further comprising a step of forming and aging the mixed dough after the step of obtaining the mixed dough.
[4] The method according to [3], wherein the aging is performed at 24 ° C. or higher.
[5] The method according to any one of [1] to [4], wherein the temperature of the oil-based confectionery dough when mixed with the melted liquid sugar is 30 ° C. to 65 ° C.
[6] The method according to any one of [1] to [5], wherein the temperature of the melted liquid sugar when mixed with the oil-based confectionery dough is 60 ° C. or higher and lower than 200 ° C.
[7] The melted liquid sugar is any one of xylitol, sorbitol, fructose, and erythritol, or a combination of two or more of the above sugars, in any one of [1] to [7]. The method described.
[8] The method according to any one of [1] to [7], wherein the oil content in the oil-based confectionery dough before being mixed with the melted liquid sugar is 40% by weight or less.
[9] The method according to any one of [1] to [8], wherein the melt-liquid sugar is mixed with the oil-based confectionery dough so as to be 2% by weight to 20% by weight based on the total weight of the oil-based confectionery. Method.
[10] The method according to any one of [1] to [8], wherein a melt-liquid sugar seed crystal is blended in an oil-based confectionery dough.
[11] The method according to [10], wherein the melted liquid sugar is mixed with the oil-based confectionery dough so as to be 0.5% by weight to 20% by weight based on the total weight of the oil-based confectionery.
[12] In the step of obtaining the mixed dough, the mixed dough is obtained by mixing the melt-liquid sugar and the oil-based confectionery dough while giving a shearing action, to any one of [1] to [8]. The method described.
[13] The method according to [12], wherein the melted liquid sugar is mixed with the oil-based confectionery dough so as to be 1% by weight to 20% by weight based on the total weight of the oil-based confectionery.
[14] The method according to [12] or [13], wherein the oil content in the oil-based confectionery dough before mixing the melted liquid sugar is 40% by weight or less.
[15] An oil-based confectionery obtained by the method according to any one of [1] to [14].
[16] A method for improving the heat resistance of an oil-based confectionery by adding a sugar that is a solid sugar at room temperature and becomes a melt-liquid by heating to an oil-based confectionery dough.
[17] The method according to [16], wherein the oil-based confectionery dough before the addition of the melted liquid sugar is in a fluid state.
[18] A heat-resistant imparting agent for oil-based confectionery, which contains a sugar that is solid at room temperature and becomes a melt-liquid by heating as an active ingredient.
[19] The heat resistance imparting agent according to [18], further comprising a seed crystal of the melted liquid sugar as an active ingredient.

According to the method of the present invention, an oil-based confectionery having heat resistance and having a good texture, flavor, and melting in the mouth is provided. The heat-resistant oil-based confectionery obtained by blending a melt-liquid sugar according to the method of the present invention has exceptionally high heat resistance to an oil-based confectionery in which the same sugar is blended as a crystalline sugar instead of a melt. doing. Further, the heat-resistant oil-based confectionery of the present invention does not change its shape even when left to stand at a high temperature, but has the same mouthfeel, texture and flavor as conventional chocolate in the mouth.

According to the method of obtaining an oil-based confectionery by blending a melt-liquid sugar and its seed crystals, the aging time required for obtaining heat resistance is shortened as compared with the method of producing an oil-based confectionery that does not contain seed crystals. It becomes possible to do. Although the heat-resistant oil-based confectionery obtained by this method has a shortened aging time, its shape does not change even when it is left to stand at a high temperature, but it has the same texture and flavor as conventional chocolate in the mouth. , Has a mouthfeel.

In the method for producing a heat-resistant oil-based confectionery by blending a melt-liquid sugar with an oil-based confectionery dough, the method including a mixing step of mixing while giving a shearing action is heat-resistant as compared with the production method not including the mixing step. The aging time required to obtain the above is greatly reduced. Although the heat-resistant oil-based confectionery obtained by this method has a shortened aging time, its shape does not change even when it is left to stand at a high temperature, but it has the same texture and flavor as conventional chocolate in the mouth. , Has a mouthfeel.

In the first embodiment, the present invention is a method for producing a heat-resistant oil-based confectionery, in which a sugar that is solid at room temperature and becomes a melt-liquid by heating is used as a whole of the oil-based confectionery. Provided is a method comprising a step of obtaining a mixed dough by mixing with an oil-based confectionery dough so as to be 0.5% by weight or more and less than 50% by weight based on the weight.

Hereinafter, in the present specification, not only the case where the lower limit value and the upper limit value of the numerical range such as weight and temperature are defined by the expressions of "greater than or equal to", "greater than", "less than or equal to" and "less than", but also these expressions In some cases, each numerical range is specified as "2% by weight to 20% by weight" and "30 ° C. to 65 ° C." without using. In the latter case, both the lower and upper limits are intended to be included in the numerical range.

(Oil confectionery)
In the present invention, the "oil-based confectionery" refers to a confectionery whose physical characteristics are controlled by an oil-based raw material. Specific examples of the oil-based confectionery include chocolate, nut cream, and preferably chocolate. "Chocolate" is not limited to standard chocolate, but includes chocolate and quasi-chocolate stipulated in the "Fair Competition Code for Labeling Chocolates", which is a rule approved by the Japan Fair Trade Commission.

The water content of the oil-based confectionery obtained by the method of the present invention (hereinafter referred to as the oil-based confectionery of the present invention) is not particularly limited, but is less than 3% by weight in the oil-based confectionery, preferably less than 2% by weight in the oil-based confectionery, more preferably. Is 1.5% by weight or less.

The oil-based confectionery of the present invention has "heat resistance". In the present invention, "heat resistance" means that an oil-based confectionery is not easily deformed even if it is lightly pressed with a finger after being allowed to stand at a constant temperature (for example, 30 ° C., 35 ° C., or 45 ° C.) for a certain period of time (for example, 1 hour). Refers to the nature. The oil-based confectionery of the present invention does not adhere to the fingers even if it is picked up with a finger after the standing, and can be easily lifted.

The heat resistance of the oil-based confectionery of the present invention can also be evaluated by the "hardness" shown below. In the present invention, "hardness" means a numerical value measured under the following conditions (unit: gf). As the sample for hardness measurement, an oil-based confectionery formed into a substantially cubic shape having a side of about 15 mm is allowed to stand in a thermostat at a constant temperature (30 ° C. to 45 ° C.) for 1 hour, and then immediately taken out. ..
Measuring equipment: FUDOH rheometer RTC-3010D-CW
Plunger: Cylindrical plunger with a diameter of 15 mm (plastic material)
Plunger approach speed: 2 cm / min Plunger approach depth: 3 mm

The "hardness" of the oil-based confectionery of the present invention is preferably at least 100 gf or more after being allowed to stand at 35 ° C. for 1 hour, and more preferably at least 100 gf or more after being allowed to stand at 45 ° C. for 1 hour. However, when the oil-based confectionery of the present invention contains a low melting point fat and oil, it is preferably at least 100 gf or more after being allowed to stand at 30 ° C. for 1 hour. In the present invention, the "low melting point fat and oil" refers to a commercially available fat and oil having an SFC measurement value of 42% to 45% at 20 ° C. by a standard fat and oil analysis test method.

The oil-based confectionery of the present invention is characterized in that a "melted liquid" sugar is blended in the manufacturing process. Although the details of the mechanism are unknown, the oil-based confectionery of the present invention has a heat resistance that is at least 5 ° C. higher than that of the conventional oil-based confectionery, which differs only in that the same sugar is made into "crystals" instead of "melts". doing. In particular, an oil-based confectionery containing 2% by weight to 10% by weight of xylitol melt as a sugar in the manufacturing process has extremely high heat resistance that it does not deform even after being allowed to stand at 45 ° C. for 1 hour or more. have. The oil-based confectionery of the present invention does not change its shape even when it is allowed to stand at a high temperature, but has a flavor such as melting, texture, and sweetness that is the same as that of conventional chocolate in the mouth.

(Fluid sugar)
The "melted liquid" sugar contained in the oil-based confectionery of the present invention refers to a sugar obtained by heating and melting a solid sugar without adding water. As long as the effect of the present invention is exhibited, a solvent other than water and other components may be added at the time of heating, but it is preferable to heat only the sugar in the absence of the solvent. The heating temperature may be equal to or higher than the melting point of the sugar. However, it is preferable that the heating temperature is high because the higher the temperature of the melt, the more the crystals can be completely melted and the crystal precipitation during the production can be prevented. The melted liquid sugar may be cooled before being blended as long as the melted state is maintained. By cooling the sugar that has become melted and liquid by heating, the viscosity of the sugar is increased, and there is an advantage that it is easy to mix and disperse with the oil-based confectionery.

In the present invention, the "solid sugar" is a solid sugar having 4 or more carbon atoms at room temperature, preferably under normal temperature and pressure (more specifically, 20 ° C to 25 ° C, 1 atm. A sugar that is solid at room temperature). Further, the "solid sugar" is preferably a sugar having a low glass transition point and becoming liquid amorphous in a temperature range where it can be mixed with oil-based confectionery. More preferably, it is a sugar obtained by any one of xylitol, sorbitol, fructose and erythritol, or a combination of two or more of the above sugars. Even more preferably, it is either xylitol or sorbitol. As the above-mentioned "sugar in which two or more kinds of sugars are combined", a mixture of xylitol and sorbitol is preferable.

When sugar is added to oil-based confectionery, powdered raw materials are generally used. Adding water to oil-based confectionery is not preferable because it has a great effect on physical properties (particularly fluidity). Therefore, normally, oil-based confectionery is not mixed with melted liquid sugar. In the prior art (Patent Document 1), a liquid polyol, specifically glycerin, hydrogenated corn syrup, or a 70% aqueous solution of sorbitol is used to immobilize the fat and oil component of chocolate. However, when the liquid polyol is added to the oil-based confectionery (chocolate), the added chocolate dough has an increased viscosity, which makes mixing and subsequent molding extremely difficult.

In the oil-based confectionery of the present invention, the melt-liquid sugar is mixed with the oil-based confectionery dough so as to be 0.5% by weight or more and less than 50% by weight with respect to the total weight of the oil-based confectionery. The blending amount of the melted liquid sugar is preferably 1% by weight to 20% by weight, more preferably 2% by weight to 10% by weight, still more preferably 2% by weight to 5% by weight. When the amount of melted sugar is less than 0.5% by weight, it is difficult to sufficiently obtain the effect of heat resistance. When the amount of melted liquid sugar is more than 50% by weight, the kneading operation may be continuously performed in the step of mixing the melted liquid sugar with other raw materials of oil-based confectionery because the viscosity increases remarkably. It becomes difficult, or a phase transition occurs in the above-mentioned mixing step, and it becomes impossible to obtain an oil-based confectionery having a continuous layer of fats and oils that melts in the mouth. In the first place, the final product obtained when more than 50% by weight of the melted liquid sugar is added cannot be called an oil-based confectionery.

The oil-based confectionery of the present invention contains raw materials derived from cocoa beans (cocoa mass, cocoa powder, cocoa butter, extracts derived from cocoa bean raw materials, etc.) and sugars other than melted sugars, as long as the effects of the present invention are not impaired. , Raw milk-derived raw materials (whole fat powder milk, defatted milk powder, etc.), fats and oils, emulsifiers, flavors, etc. can be blended. From the viewpoint of imparting heat resistance to oil-based confectionery, it is preferable to add other sugars in addition to the melted liquid sugar.

The oil-based confectionery of the present invention preferably contains 28% by weight to 50% by weight of oil based on the total weight of the oil-based confectionery. The oil content is more preferably 30% by weight to 40% by weight, and particularly preferably 32% by weight to 37% by weight.

The oil-based confectionery of the present invention preferably contains 25% by weight to 45% by weight of sugar based on the total weight of the oil-based confectionery.

(Step of preparing melted liquid sugar)
The "step of preparing a melt-liquid sugar" in the present invention is usually a step of heating and melting a solid sugar without adding water. The heating temperature, heating time, and heating means for melting can be appropriately selected by those skilled in the art according to the melting point of the sugar to be used and the like. For example, when xylitol is used, a melted liquid xylitol can be prepared by putting crystalline xylitol into a crystal melting device and stirring it at 110 ° C. until the crystals are melted. When sorbitol is used, a melt-liquid sorbitol can be prepared by similarly operating crystalline sorbitol at 120 ° C.

The melted liquid sugar obtained in this preparation step may be stored under conditions that can maintain the melted state (for example, at least the melting point of the melted liquid sugar used) until it is used in a subsequent mixing step. preferable.

(Process of mixing oil-based confectionery dough and melted liquid sugar)
In this mixing step, the "melted liquid sugar" obtained in the above-mentioned preparation step and the "oil-based confectionery dough" in a fluid state are mixed to prepare a mixed dough. In this mixing step, although the melt-liquid sugar is hydrophilic, it can be uniformly mixed with the oil-based confectionery dough. Here, the "oil-based confectionery dough" is composed of the raw materials constituting the "oil-based confectionery" of the present invention without containing "fused liquid sugar", and its physical characteristics are controlled by the oil-based confectionery. Say something. "Oil-based confectionery dough" is made by preparing the raw materials for oil-based confectionery excluding melted and liquid sugars into a uniform state in advance by processes such as roasting, grinding, mixing, miniaturization, refining, and temperature control. preferable. In addition, in the whole of this specification, when it simply describes as "oil-based confectionery dough", it means that it does not contain melted liquid sugar. Further, what is obtained after mixing the melted liquid sugar and the oil-based confectionery dough (and after adding the fat crystal stabilizer if necessary) is referred to as "mixed dough".

As the "oil-based confectionery dough", raw materials generally used conventionally can be appropriately used. For example, cocoa mass, cocoa butter, other vegetable oils and fats, powdered sugar, whole fat powdered milk, skim milk powder, emulsifiers, pigments, flavors and the like can be mentioned.

In this mixing step, the oil-based confectionery dough is brought into a fluid state when mixed with the melted liquid sugar. The oil-based confectionery dough in a fluid state depends on the properties of the oil-based raw material, but in order to maintain the fluid state and further impart heat resistance to the oil-based confectionery, 30 ° C. to 65 ° C., preferably 45 ° C. to 60 ° C. , More preferably 50 ° C to 60 ° C. When an oil-based confectionery dough having a temperature lower than the above temperature range is used, it becomes difficult to disperse the melted liquid sugar, so that it becomes difficult to obtain a heat-resistant oil-based confectionery. When an oil-based confectionery dough having a temperature higher than the above temperature range is used, even if a heat-resistant oil-based confectionery is obtained, a large amount of time and energy is required for cooling in the process after mixing with the melt-liquid sugar. Or it becomes difficult to obtain a favorable flavor.

It is preferable to adjust the melt-liquid sugar so that the temperature is not only in the melt state in the main mixing step but also at the time of mixing so that it can be mixed with the oil-based confectionery dough in the fluid state. When the raw material of the melt-liquid sugar is sorbitol or xylitol, the temperature is preferably 60 ° C. or higher and lower than 200 ° C., more preferably 60 ° C. to 150 ° C., and particularly preferably 90 ° C. to 145 ° C. For example, the melting point of xylitol is about 92 ° C. to 97 ° C., but when the melt is cooled below the melting point, it becomes a “supercooled” state. Xylitol below 60 ° C. in the "supercooled" state does not immediately become a solid, but when stimulated in the supercooled state, it becomes cloudy and crystallization proceeds at once. Further, when a melt of less than 60 ° C. is added to the oil-based confectionery dough, it does not disperse and large grains in a crystalline state are scattered (that is, it feels grainy as chocolate), and the viscosity of the mixed dough becomes high. It will not be possible to alleviate the molding difficulty, which is one of the effects of.

In order to improve the productivity of the heat-resistant oil-based confectionery of the present invention, it is preferable that the melt-liquid sugar is uniformly dispersed and mixed with the oil-based confectionery dough in a fluid state in the present mixing step. In order to uniformly mix the melted sugar and the oil-based confectionery dough, the viscosity of the oil-based confectionery dough is preferably at least 25,000 cps or more, preferably 40,000 cps or more, and more preferably 50,000 cps or more (viscosity). The measurement conditions are 40 ° C., B-type viscometer, rotor No. 6, rotor rotation speed 4 rpm.). When the viscosity of the oil-based confectionery dough is less than the above range, it is preferable to adjust it by a known means. For example, adjustment of temperature or moisture conditions of oil-based confectionery dough, addition of emulsifier, and the like can be mentioned.

In this mixing step, if the oil content in the oil-based confectionery dough exceeds 40% by weight, it becomes difficult to uniformly disperse and mix the melted liquid sugar. In this case, by adding an emulsifier that raises the yield value to the oil-based confectionery dough, uniform mixing becomes possible. As another means, as a first step, a raw material selected and prepared so that the oil content in the oil-based confectionery dough is 40% by weight or less (preferably 35% by weight or less) and a melted liquid sugar are uniformly mixed. After that, as the second step, other raw materials not added in the first step are added and mixed, so that the mixture can be uniformly mixed.

In this mixing step, the apparatus for mixing the oil-based confectionery dough and the melted liquid sugar is not particularly limited as long as it is a general mixing apparatus.

In this mixing step, after mixing the melt-liquid sugar and the oil-based confectionery dough, a seeding agent for stabilizing the crystal system of the fat and oil of the oil-based confectionery can be added. The seeding agent is preferably added after the mixed dough is slowly cooled to less than 35 ° C.

Usually, the viscosity of the mixed dough containing the melted sugar and the oil-based confectionery dough in this mixing step (including the case where the seed agent for stabilizing the crystal system is contained) is higher than the viscosity of the oil-based confectionery dough before mixing. To rise. However, in the present invention, by using the melted liquid sugar, the work efficiency in the mixing step and the molding step is significantly improved as compared with the conventional case. The viscosity of the mixed dough varies depending on the composition of the oil-based confectionery dough, the blending amount of the melted liquid sugar, and the like, but is, for example, 40,000 cps or more, preferably 50,000 cps or more (viscosity measurement condition is 40). ° C., B-type viscometer, rotor No. 6, rotor rotation speed 4 rpm).

(Process of molding and aging mixed dough)
The main molding / aging step is a step of molding and aging the mixed dough obtained by the mixing step. This process molding / aging includes a step of molding a mixed dough. The means of the molding step is not particularly limited, and a conventionally used device can be used. For example, a molding machine, a rubbing molding machine, a bar molding machine, an extrusion molding machine, an enrober, a sheet molding machine and the like can be mentioned.

In the main molding / aging step, the mixed dough is aged by allowing it to stand at a predetermined temperature for a certain period of time. The details of the aging mechanism are unknown, but it is presumed that the melt-liquid sugar crystallizes to form a sugar skeleton after being allowed to stand for a predetermined period of time. Therefore, it is preferable that the oil contained in the oil-based confectionery is aged under a temperature condition in which it becomes liquid so that the degree of freedom of the melted and liquid sugar can be ensured. The temperature condition during aging in the main molding / aging step is at least 24 ° C. or higher (for example, 24 ° C. to 45 ° C.), preferably 28 ° C. or higher (for example, 28 ° C. to 28 ° C.) from the viewpoint of imparting heat resistance to the oil-based confectionery. 35 ° C.). The aging time is appropriately adjusted depending on the composition of the oil-based confectionery and the manufacturing process, but is preferably 1 day or more.

The oil-based confectionery being aged may be in a state of being demolded after molding, or may be in a state of being filled in a molding mold. For example, after filling an oil-based confectionery into a molding mold, aging can be performed in a state of being filled in the mold without performing a cooling solidification step and a mold removal step.

(Reduction of aging time by blending seed crystals)
In another embodiment, from the viewpoint of shortening the aging time, the step of obtaining the mixed dough is an oily substance in which a sugar that is solid at room temperature and becomes a melted liquid by heating and a seed crystal thereof are blended. It may be mixed with confectionery dough. Although the details of the mechanism are unknown, the oil-based confectionery obtained by blending the seed crystals of the melted liquid sugar is at least 5 ° C or higher than the oil-based confectionery containing only "crystal sugar" for the same sugar. It has high heat resistance. In particular, in the manufacturing process, an oil-based confectionery containing 0.9% by weight to 5% by weight of xylitol melt as a sugar and 0.8% by weight to 2% by weight of xylitol crystal powder as a seed crystal is 1 at 45 ° C. It has extremely high heat resistance that it does not deform even after being left to stand for more than an hour. The oil-based confectionery of the present invention does not change its shape even when left to stand at a high temperature, but has the same mouthfeel, texture and flavor as conventional chocolate in the mouth.

When the seed crystals are blended in the oil-based confectionery dough in the step of obtaining the mixed dough, the blending amount of the melted liquid sugar is preferably 0.5% by weight to 20% by weight with respect to the total weight of the oil-based confectionery. , 0.5% by weight to 10% by weight, and even more preferably 0.9% by weight to 5% by weight. When the amount of melted sugar is less than 0.5% by weight, it is difficult to sufficiently obtain the effect of heat resistance. When the amount of melted liquid sugar is more than 50% by weight, the kneading operation may be continuously performed in the step of mixing the melted liquid sugar with other raw materials of oil-based confectionery because the viscosity increases remarkably. It becomes difficult, or a phase transition occurs in the above-mentioned mixing step, and it becomes impossible to obtain an oil-based confectionery having a continuous layer of fats and oils that melts in the mouth. In the first place, the final product obtained when more than 50% by weight of the melted liquid sugar is added cannot be called an oil-based confectionery.

(Seed crystal)
As used herein, the term "seed crystal" refers to a crystal containing the same sugar as the "fused liquid sugar". For example, when the melted sugar is xylitol, xylitol is also used as a seed crystal to be blended in oil-based confectionery. The "seed crystal" blended in the oil-based confectionery of the present invention is preferably in a powder state when blended as a raw material. By blending the powdered seed crystals into the oil-based confectionery of the present invention, the aging time required for heat resistance to be exhibited in the manufacturing process is shortened.

The blending amount of the seed crystal is not limited as long as the effect of the present invention is not impaired. For example, when the seed crystals are excessively blended in the oil-based confectionery in comparison with the amount of sugar added to the sugar melt, the melted sugar crystallizes immediately after the addition, thereby thickening the mixed dough. Therefore, it becomes difficult to fill the mold. On the contrary, when the number of seed crystals is small compared to the amount of sugar added to the sugar melt, the crystallization of the melted sugar is delayed, so that heat resistance during the desired aging period may not be obtained. is there. From this point of view, the blending amount of the seed crystal is 0.1% by weight to 10% by weight, preferably 0.3% by weight to 5% by weight, more preferably 0.5% by weight, based on the total weight of the oil-based confectionery dough. % To 2% by weight.

(Step of mixing melted liquid sugar and oil-based confectionery dough containing seed crystals)
In this mixing step, the "melted liquid sugar" obtained in the above-mentioned preparation step and the "oil-based confectionery dough containing seed crystals" in a fluid state are mixed to prepare a mixed dough. In this mixing step, although the melt-liquid sugar is hydrophilic, it can be uniformly mixed with the oil-based confectionery dough. Here, the "oil-based confectionery dough" is composed of the raw materials constituting the "oil-based confectionery" of the present invention without containing "fused liquid sugar", and its physical characteristics are controlled by the oil-based confectionery. Say something. "Oil-based confectionery dough containing seed crystals" is a raw material for oil-based confectionery excluding melted sugar, and the raw material containing seed crystals is roasted, ground, mixed, refined, refined, and prepared. Those prepared in a uniform state in advance by a process such as temperature are preferable. Regarding the mode in which the seed crystals are blended into the oil-based confectionery dough in the step of obtaining the mixed dough, when the term "oil-based confectionery dough" is simply described, it means that the melted sugar and the seed crystals thereof are not contained. Further, what is obtained after mixing the oil-based confectionery dough containing the melted liquid sugar and its seed crystals (and after adding the fat crystal stabilizer if necessary) is called "mixed dough". ..

Unless otherwise specified, the conditions and the like in this mixing step are the same as those in the case where the above-mentioned seed crystals are not blended.

In this mixing step, it is important to uniformly disperse and mix the melted liquid sugar in the fluid confectionery dough containing the seed crystals in order to surely obtain a heat-resistant oil-based confectionery. ..

The mixed dough obtained by the mixing step is molded and aged in the same manner as when the seed crystals are not blended. Unless otherwise specified, the conditions and the like in the main molding / aging step are the same as those in the case where the above-mentioned seed crystals are not blended. However, the effect obtained by blending the seed crystal is remarkable in the case of aging in a relatively low temperature range, and in this case, the aging temperature is preferably 24 ° C. or higher and lower than 28 ° C.

The aging time is appropriately adjusted depending on the composition of the oil-based confectionery and the manufacturing process, but is preferably 1 day or more. According to the method of blending the seed crystals, by blending the seed crystals with the oil-based confectionery dough, the aging time required for the oil-based confectionery to obtain heat resistance can be shortened. For example, in the manufacturing process, an oil-based confectionery containing 0.9% by weight to 5% by weight of a melted liquid sugar and 0.8% by weight to 2% by weight of seed crystals as sugars in the oil-based confectionery has a temperature of 35 ° C. As described above, the aging time (aging temperature: 25 ° C.) required to reach the state of having heat resistance is shortened by 5 to 9 days as compared with the oil-based confectionery not containing the seed crystal aged under the same conditions. be able to.

(Reduction of aging time due to shearing action)
In yet another embodiment, in the step of obtaining the mixed dough, from the viewpoint of shortening the aging time, the sugar which is a solid sugar at room temperature and becomes a melted liquid by heating is added to the total weight of the oil-based confectionery. It may be added to the oil-based confectionery dough so as to be less than 1% by weight to less than 50% by weight, and mixed while giving a shearing action. Although the details of the mechanism are unknown, the oil-based confectionery obtained by mixing while applying a shearing action has a heat resistance at least 5 ° C. higher than that of the oil-based confectionery containing only "crystalline sugar" for the same sugar. have. In particular, an oil-based confectionery containing 2% by weight to 10% by weight of a xylitol melt as a sugar has extremely high heat resistance that it does not deform even after being allowed to stand at 45 ° C. for 1 hour or more. ing. The oil-based confectionery of the present invention does not change its shape even when left to stand at a high temperature, but has the same mouthfeel, texture and flavor as conventional chocolate in the mouth.

When mixing while giving a shearing action, the melted liquid sugar is preferably 1% by weight to 20% by weight, more preferably 2% by weight to 10% by weight, still more, based on the total weight of the oil-based confectionery. It is preferably 2% by weight to 5% by weight. When the amount of melted sugar is less than 1% by weight, it is difficult to obtain a sufficient heat resistance effect. When the amount of melted liquid sugar is more than 50% by weight, the kneading operation may be continuously performed in the step of mixing the melted liquid sugar with other raw materials of oil-based confectionery because the viscosity increases remarkably. It becomes difficult, or a phase transition occurs in the above-mentioned mixing step, and it becomes impossible to obtain an oil-based confectionery having a continuous layer of fats and oils that melts in the mouth. In the first place, the final product obtained when more than 50% by weight of the melted liquid sugar is added cannot be called an oil-based confectionery.

(The process of mixing oil-based confectionery dough and melt-liquid sugar while applying shearing action)
Unless otherwise specified, the conditions and the like in this mixing step are the same as those in the case where the above-mentioned seed crystals are not blended.

In this mixing step, it is important to uniformly disperse and mix the melted liquid sugar in the fluid confectionery dough containing the seed crystals in order to surely obtain a heat-resistant oil-based confectionery. ..

In this mixing step, the mixing device is not particularly limited as long as it can be mixed while applying a shearing action. For example, a homogenizer, a mixer (Kenmix (registered trademark), Mondomix (registered trademark), etc.), a screw kneader, an extruder, a high shear mixer, etc., which are widely used in the confectionery field, can be used.

The mixing conditions for "mixing while giving shearing action" in this mixing step (rotation speed of the mixer, shape of rotating blades, etc.) are the composition, total amount, temperature, etc. of oil-based confectionery dough and melt-liquid sugar. It is possible to select as appropriate according to the above. The embodiment is not limited to the following, but a specific example is shown. When Hiscotron NS-57S8 (manufactured by Microtech Nithion Co., Ltd., shaft type: NS-20) is used as the homogenizer, it is preferable to mix at a rotation speed of 1,000 rpm to 11,000 rpm for 30 seconds to 1 minute. When Kenmix KMM770 (manufactured by Delonghi Japan Co., Ltd., stirrer: whipper) is used as a mixer, it is preferable to mix at a rotation speed of 430 rpm to 450 rpm for 4 to 10 minutes, and Mondomix (manufactured by Mondomix) is used. In this case, it is preferable to mix at a rotation speed of 265 rpm to 300 rpm with a pump liquid feed rate of 40 kg / h. When a biaxial kneader is used as the screw kneader, it is preferable to mix at a jacket hot water temperature setting of 60 ° C. for 30 to 60 minutes.

By this mixing step, the obtained mixed dough is in a state where the melt-liquid sugar is uniformly dispersed in the oil-based confectionery dough while maintaining the property that the molding work (particularly the filling work) after mixing is possible. Is preferable. Although the details of the mechanism are unknown, it is presumed that the crystallization of the melt-liquid sugar is promoted during the mixing by mixing the melt-liquid sugar and the oil-based confectionery dough with a high shearing force in this mixing step. Will be done. As a result, it is considered that the time required for the sugar skeleton that imparts heat resistance to the oil-based confectionery is formed is shorter than the time required for aging in a stationary state after gentle stirring.

The aging time is appropriately adjusted depending on the composition of the oil-based confectionery and the manufacturing process, but is preferably 1 day or more. By mixing the oil-based confectionery dough or the mixed dough while giving a shearing action, the aging time required for the oil-based confectionery to obtain heat resistance can be shortened. For example, in an oil-based confectionery in which 2% by weight to 5% by weight of a melt-liquid sugar is blended as a sugar in the oil-based confectionery in the manufacturing process, the aging time required for the oil-based confectionery to become heat-resistant at 35 ° C. or higher ( The aging temperature (aging temperature: 25 ° C.) can be shortened by 9 to 13 days as compared with the oil-based confectionery containing the melt-liquid sugar aged under the same conditions.

In the second embodiment, the present invention provides an oil-based confectionery obtained by the above-mentioned method for producing an oil-based confectionery having heat resistance. The definitions of oil-based confectionery and the like are as described above.

In a third embodiment, the present invention is a method for improving the heat resistance of an oil-based confectionery by adding a sugar that is a solid sugar at room temperature and becomes a melt-liquid by heating to an oil-based confectionery dough. ,I will provide a. The definitions of sugar, oil-based confectionery, etc. are as described above.

(How to improve the heat resistance of oil-based confectionery)
In the manufacturing process, oil-based confectionery containing 1% by weight to 20% by weight of melt-liquid sugar as sugar is left to stand at 30 ° C. for 1 hour for oil-based confectionery that does not contain melt-liquid sugar. When this is done, the shape before standing cannot be maintained, but the shape is maintained even at 35 ° C or higher, which far exceeds 30 ° C, and the heat resistance is improved to the extent that it has a hardness sufficient to be lifted. be able to. It is preferable that the oil-based confectionery dough before adding the melted liquid sugar is in a fluid state. The temperature and the like required for the flow state are as described above.

In a fourth embodiment, the present invention provides a heat resistance imparting agent for oil-based confectionery, which contains a sugar which is a solid sugar at room temperature and becomes a melt-liquid by heating as an active ingredient. The sugars that are solid at room temperature and become melted by heating are as described above. Heat resistance imparting agents include raw materials derived from cocoa beans (cocoa mass, cocoa powder, cocoa butter, extracts derived from cocoa bean raw materials, etc.), sugars other than melted sugars, as long as the effects of the present invention are not impaired. Raw milk-derived raw materials (whole fat powder milk, skim milk powder, etc.), fats and oils, emulsifiers, flavors and the like may be blended.

In another embodiment, the heat resistance imparting agent may further contain a melted liquid sugar seed crystal as an active ingredient.

The present invention will be described in detail by the following examples, but the present invention is not limited thereto.

[Evaluation method of heat resistance]
In the following example, the aged oil-based confectionery is allowed to stand in an environment of 35 ° C. (30 ° C., 45 ° C. in some examples) for 1 hour, and then lightly pressed with a finger to check the degree of deformation. The heat resistance was evaluated by. The evaluation results shown below set C as "having heat resistance", the evaluation result B as "having high heat resistance", and the evaluation result A as "having extremely high heat resistance".
Evaluation: A ... The shape of the appearance does not change before and after standing. Oily confectionery does not adhere to fingers when pinched with fingers. Hard to deform even if touched multiple times.
Evaluation: B ... The shape of the appearance is almost maintained before and after standing. Oily confectionery does not adhere to fingers when pinched with fingers. If you touch it multiple times, it may be slightly deformed.
Evaluation: C ... The shape of the appearance is almost maintained before and after standing. The shape is maintained even if it is impacted when placed on the bat. It is possible to pinch and lift with fingers, but oily confectionery adheres to the fingers. If you touch it multiple times, it may be slightly deformed.
Evaluation: D ... The shape before standing is not maintained (collapsed). I can't pinch with my fingers.

[Hardness measurement method]
In the following example, the hardness was measured under the conditions shown below. The hardness measurement sample was prepared by allowing an oil-based confectionery molded into a substantially cubic shape having a side of about 15 mm in a constant temperature (30 ° C., 35 ° C., or 45 ° C.) incubator for 1 hour, and then immediately taking it out. Was used.
Measuring equipment: FUDOH rheometer RTC-3010D-CW
Plunger: Cylindrical plunger with a diameter of 15 mm (plastic material)
Plunger approach speed: 2 cm / minute Plunger approach depth: 3 mm Under the above conditions, when the hardness is 100 gf or more, it is considered to have "heat resistance".

[Viscosity measurement method]
In the following example, the viscosity of the oil-based confectionery dough or the mixed dough before molding was measured using a B-type viscometer at 40 ° C. 6 was used under the condition that the rotation speed was 4 rpm.

[Example 1-1] Heat-resistant oily confectionery containing a sorbitol melt (1) A sorbitol melt was prepared by heating sorbitol crystal powder to 120 ° C. to melt sorbitol.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of flavor, and 42 parts by weight of sugar are mixed and crushed by a conventional method. And conching to prepare an oil-based confectionery dough 1. The oil-based confectionery dough 1 in a fluid state (50 ° C.) is added to 95 parts by weight of the sorbitol melt prepared in (1) above to 90 ° C. and then added to 5 parts by weight to make it mild. Mixed in. The oil content in the dough at the time of mixing was 33% by weight. 97 parts by weight of the mixed dough to which the sorbitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold to obtain an oil-based confectionery. The obtained oil-based confectionery was aged at 25 ° C. for 20 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 35 ° C., not only did it have high heat resistance at 35 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all conventional. It was as good as the chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 1-2] Heat-resistant oil-based confectionery containing sorbitol melt In Example 1-1 (2), the oil-based confectionery dough 1 is 90 parts by weight and the sorbitol melt is 10 parts by weight. An oil-based confectionery was prepared in the same procedure as in Example 1-1 except for addition and mixing. After aging the obtained oil-based confectionery at 25 ° C. for 20 days, the heat resistance was evaluated in the same manner. As a result, not only the obtained oil-based confectionery had high heat resistance at 35 ° C. (evaluation: B), but also any of flavor, texture, and melting in the mouth. Was as good as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 1-3] Heat-resistant oil-based confectionery containing sorbitol melt In Example 1-1 (2), the oil-based confectionery dough 1 is 80 parts by weight and the sorbitol melt is 20 parts by weight. An oil-based confectionery was prepared in the same procedure as in Example 1-1 except for addition and mixing. However, the aging of the oil-based confectionery was set at 25 ° C. for 15 days. When the heat resistance was evaluated in the same manner after aging, not only was it highly heat resistant at 35 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all as good as those of conventional chocolate. .. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 1-4] Heat-resistant oil-based confectionery containing sorbitol melt In Example 1-1 (2), when adding 5 parts by weight of sorbitol melt to 95 parts by weight of oil-based confectionery dough 1. An oil-based confectionery was prepared in the same procedure as in Example 1-1, except that the oil content in the mixed dough was adjusted to 35% by weight by further adding and mixing cocoa butter. After aging the obtained oil-based confectionery at 25 ° C. for 20 days, the heat resistance was evaluated in the same manner. As a result, not only the obtained oil-based confectionery had high heat resistance at 35 ° C. (evaluation: B), but also any of flavor, texture, and melting in the mouth. Was as good as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Comparative Example 1-1]
To 50 parts by weight of the oil-based confectionery dough 1 prepared in Example 1-1 (2), 50 parts by weight of the sorbitol melt prepared in Example 1-1 (1) was added after cooling to 90 ° C. , Gently mixed. Since the emulsified state of the mixed dough changed from W / O type to O / W type, it was not possible to mold oil-based confectionery by the same procedure as in Example 1-1.

[Comparative Example 1-2]
Using the oil-based confectionery dough 1 prepared in Example 1-1 (2), an oil-based confectionery was prepared in the same procedure as in Example 1-1 (3) without blending the sorbitol melt. When the obtained oil-based confectionery was allowed to stand at 35 ° C. for 1 hour, the shape before standing was not maintained. (Evaluation: D).

[Comparative Example 1-3]
After adding 5 parts by weight of the sorbitol powder used in Example 1-1 (1) to 95 parts by weight of the oil-based confectionery dough 1 prepared in Example 1-1 (2) and mixing gently. An oil-based confectionery was prepared in the same procedure as in Example 1-1 (3). When the obtained oil-based confectionery was allowed to stand at 35 ° C. for 1 hour, the shape before standing was not maintained. (Evaluation: D).

The results of Examples 1-1 to 4 and Comparative Examples 1-1 to 3 are shown in Table 1. The oil-based confectionery prepared by blending 5% by weight to 20% by weight of the sorbitol melt had high heat resistance that did not deform even after being allowed to stand at 35 ° C. for 1 hour. In addition, all of the obtained heat-resistant oil-based confectioneries had good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 2-1] Heat-resistant oil-based confectionery containing a xylitol melt (1) A xylitol crystal powder was heated to 110 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. The xylitol melt prepared in (1) above was cooled to 90 ° C. with respect to 95 parts by weight of the oil-based confectionery dough 1 in a flowing state (60 ° C.), and then added to 5 parts by weight. Gently mixed. The oil content in the dough at the time of mixing was 33% by weight. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 14 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 35 ° C., it not only had extremely high heat resistance at 35 ° C. (evaluation: A), but also had a flavor, texture, and melting in the mouth. It was as good as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 2-2] Heat-resistant oil-based confectionery containing xylitol melt In Example 2-1 (2), the oil-based confectionery dough 1 is 90 parts by weight and the xylitol melt is 10 parts by weight. An oil-based confectionery was prepared in the same procedure as in Example 2-1 except for addition and mixing. However, although it was possible to uniformly mix the xylitol melt and the oil-based confectionery dough, it was difficult to fill the mold using a general filling machine. The aging of the oil-based confectionery was set at 25 ° C. for one day. After aging, the heat resistance was evaluated in the same manner. As a result, not only the heat resistance at 35 ° C. was remarkably high (evaluation: A), but also the flavor, texture, and melting in the mouth were all as good as those of the conventional chocolate. It was. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 2-3] Heat-resistant oil-based confectionery containing xylitol melt In Example 2-1 (2), when adding 5 parts by weight of xylitol melt to 95 parts by weight of oil-based confectionery dough 1. An oil-based confectionery was prepared in the same procedure as in Example 2-1 except that the oil content in the mixed dough was 35% by weight by further adding and mixing cocoa butter. However, the aging of the oil-based confectionery was set at 25 ° C. for 14 days. The viscosity of the mixed dough before molding was measured and found to be 142,500 cps. After aging, the heat resistance was evaluated in the same manner. As a result, not only the heat resistance at 45 ° C. was remarkably high (evaluation: A), but also the flavor, texture, and melting in the mouth were all as good as those of the conventional chocolate. It was. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Comparative Example 2-1]
After adding 5 parts by weight of the xylitol crystal powder used in Example 2-1 (1) to 95 parts by weight of the oil-based confectionery dough 1 prepared in Example 2-1 (2) and gently mixing. , An oil-based confectionery was prepared in the same procedure as in Example 2-1 (3). When the obtained oil-based confectionery was allowed to stand at 35 ° C. for 1 hour, the shape before standing was not maintained. (Heat resistance evaluation: D).

The results of Examples 2-1 to 3 and Comparative Example 2-1 are shown in Table 2. The oil-based confectionery prepared by blending 5% by weight to 10% by weight of xylitol melt had high heat resistance that did not deform even after being allowed to stand at 35 ° C. for 1 hour. In particular, the oil-based confectionery (Example 2-3) to which 5% by weight of the xylitol melt was added had extremely excellent heat resistance that did not deform even after being allowed to stand at 45 ° C. for 1 hour. In addition, the obtained heat-resistant oil-based confectionery had a good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 3-1] Heat resistance of oil-based confectionery containing low melting point oil and fat by blending xylitol melt (1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. The xylitol melt prepared in (1) above was cooled to 90 ° C. with respect to 95 parts by weight of the oil-based confectionery dough 1 in a flowing state (60 ° C.), and then added to 5 parts by weight. Gently mixed. Further, by adding a low melting point fat and oil (commercially available fat and oil having an SFC measurement value of 42% to 45% at 20 ° C. by the standard fat and oil analysis test method), the oil content in the dough at the time of mixing becomes 50% by weight. Adjusted to. 97 parts by weight of the mixed dough to which the xylitol melt and the low melting point fat were added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and further mixed. did.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 7 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 30 ° C., not only did it have high heat resistance at 30 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all conventional. It was as good as the chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Comparative Example 3-1]
By using the oil-based confectionery dough 1 prepared in Example 1-1 (2) and adding the same low melting point fat and oil as used in Example 3-1 (2) without blending the xylitol melt. An oil-based confectionery having an oil content of 50% by weight was prepared. When the obtained oil-based confectionery was allowed to stand at 30 ° C. for 1 hour, the shape could not be maintained at all and it was in a melted state (heat resistance evaluation: D).

The results of Example 3-1 and Comparative Example 3-1 are shown in Table 3. Oil-based confectionery to which low-melting point fats and oils are added is adjusted to be easier to melt at a lower temperature than general chocolate. Therefore, while it has a unique texture that melts quickly in the mouth, chocolate adheres when it is picked up with fingers and lifted. The low melting point fat-containing oil-based confectionery prepared by adding 5% by weight of xylitol melt had high heat resistance that did not deform even after being allowed to stand at 30 ° C. for 1 hour. In addition, the obtained oil-based confectionery was as good as the low-melting-point oil-based confectionery containing no xylitol melt in terms of texture, flavor, and melting in the mouth. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 4] Heat-resistant oil-based confectionery containing a xylitol melt (1) A xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) 32 parts by weight of cocoa butter, 30.4 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of flavor and 37 parts by weight of sugar are mixed, crushed and conched by a conventional method to make white. Chocolate dough-prepared. The white chocolate dough in a flowing state (60 ° C.) is cooled to 90 parts by weight with respect to 99 parts by weight of the xylitol melt prepared in (1), and then added to 1 part by weight. , Gently mixed. The oil content in the dough at the time of mixing was 40% by weight. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 5 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 35 ° C., not only did it have high heat resistance at 35 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all conventional. It was as good as the chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 5] Heat-resistant oil-based confectionery containing a fructose melt (1) A fructose crystal powder was heated to 110 ° C. to prepare a fructose melt in which fructose was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. The fructose melt prepared in (1) above was cooled to 90 ° C. with respect to 95 parts by weight of the oil-based confectionery dough 1 in a flowing state (60 ° C.), and then added to 5 parts by weight. And mixed gently. The oil content in the dough at the time of mixing was 33% by weight. 97 parts by weight of the mixed dough to which the fructose melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 20 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 35 ° C., not only did it have high heat resistance at 35 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all conventional. It was as good as the chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 6] Heat-resistant oil-based confectionery containing an erythritol melt (1) An erythritol crystal powder was heated to 130 ° C. to prepare an erythritol melt in which erythritol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. The oil-based confectionery dough 1 in a fluid state (60 ° C.) was cooled to 90 parts by weight with respect to 95 parts by weight of the erythritol melt prepared in (1), and then added to 5 parts by weight. And mixed gently. The oil content in the dough at the time of mixing was 33% by weight. 97 parts by weight of the mixed dough to which the erythritol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 20 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 35 ° C., not only did it have high heat resistance at 35 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all conventional. It was as good as the chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 7]
(1) The sorbitol crystal powder was heated to 120 ° C. to prepare a sorbitol melt in which sorbitol was melted. The xylitol crystal powder was heated to 110 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. After cooling 10 parts by weight of the sorbitol melt and 10 parts by weight of the xylitol melt prepared in (1) above to 80 parts by weight of the oily confectionery dough 1 in a flowing state (60 ° C.) until the temperature reaches 90 ° C. It was added and mixed gently. 97 parts by weight of the mixed dough to which the sorbitol melt and the xylitol melt were added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and further mixed. did.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 15 days.

When the heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 35 ° C., not only did it have high heat resistance at 35 ° C. (evaluation: B), but also the flavor, texture, and melting in the mouth were all conventional. It was as good as the chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

The results of Examples 4 to 7 are shown in Table 4. An oil-based confectionery prepared by blending a fructose melt (Example 5), an erythritol melt (Example 5), or a sorbitol melt and a xylitol melt (Example 7) is allowed to stand at 35 ° C. for 1 hour. It had heat resistance that did not deform even after it was squeezed. In addition, the obtained heat-resistant oil-based confectionery had a good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. In addition, even for oil-based confectionery (Example 4), which is white chocolate containing no cocoa mass, by adding a melted liquid sugar, high heat resistance that does not deform even after being allowed to stand at 35 ° C. for 1 hour can be achieved. It was possible to grant.

[Reference example 1]
According to Example 1 described in Gazette (Japanese Patent Publication No. 2-31934) corresponding to Patent Document 1 (Japanese Patent Publication No. 61-502938), 2 g of glycerin was added to 200 g of the chocolate mixture and stirred with a spatula. However, it became hard immediately after the addition of glycerin, and it was impossible to continue the mixing.

[Example 8] Examination of aging temperature (1)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. The xylitol melt prepared in (1) above was adjusted to 140 ° C. with respect to 97 parts by weight of the oil-based confectionery dough 1 in a flowing state (46 ° C.), and then added to 3 parts by weight. After lightly mixing in a 100 ml plastic cup, the entire contents of the plastic cup are made using a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nithione Co., Ltd., shaft type: NS-20, rotation speed: 1000 rpm). The mixture was stirred and mixed for 30 seconds while moving the plastic cup so as to touch the stirring part of the shaft. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by adding the seeding agent in (2) above was filled in a mold, then allowed to stand in a refrigerator for 20 minutes to cool and solidify, and then removed from the mold. The obtained oil-based confectionery was aged at 13 ° C. to 30 ° C. for 0 to 5 days.

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The results are shown in Table 5. The oil-based confectionery (test group 8-3 to 8-6) obtained by aging the oil-based confectionery prepared by blending the xylitol melt at 25 ° C. or higher (25 ° C. to 30 ° C.) is at 45 ° C. It had heat resistance that did not deform even after being allowed to stand for 1 hour (evaluation: A to C). In addition, the obtained heat-resistant oil-based confectionery had a good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. Although the results are not shown, the effect of aging was confirmed by replacing the following xylitol solution with a sugar solution having a water content of 1.5% as a comparative experiment with Patent Document 2 (Japanese Patent Laid-Open No. 59-156246). It was rated D until the 5th day.

[Example 9] Examination of aging temperature (2)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) An oil-based confectionery dough 4 (white chocolate dough) was prepared in the same manner as in Example 4. The xylitol melt prepared in (1) above was adjusted to 140 ° C. with respect to 97 parts by weight of the oily confectionery dough 4 in a fluid state (46 ° C.), and then added to 3 parts by weight. After lightly mixing in a 100 ml plastic cup, the entire contents of the plastic cup are made using a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nithione Co., Ltd., shaft type: NS-20, rotation speed: 1000 rpm). The mixture was stirred and mixed for 10 seconds while moving the plastic cup so as to touch the stirring part of the shaft. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by adding the seeding agent in (2) above was filled in a mold, then allowed to stand in a refrigerator for 20 minutes to cool and solidify, and then removed from the mold. The obtained oil-based confectionery was aged at 13 ° C. to 30 ° C. for 0 to 5 days.

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The results are shown in Table 6. The oil-based confectionery (test group 9-3 to 9-5) obtained by aging the oil-based confectionery prepared by blending the xylitol melt at 28 ° C. or higher (28 ° C. to 30 ° C.) was prepared at 45 ° C. It had heat resistance that did not deform even after being allowed to stand for 1 hour (evaluation: A to C). In addition, the obtained heat-resistant oil-based confectionery had a good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 10] Effect of temperature of oily confectionery dough and temperature of melted sugar (1) Xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. After adjusting the xylitol melt prepared in (1) to a specific temperature (see Table 7 for the temperature) with respect to 95 parts by weight of the oil-based confectionery dough 1 in a flowing state (see Table 7 for the temperature). 5 parts by weight were added and mixed lightly. However, in the test group 10-5, the oil-based confectionery dough 1 was mixed in the same manner with 98 parts by weight and the xylitol melt as 2 parts by weight. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by adding the seeding agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at room temperature (24 ° C.) for 14 days.

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The results are shown in Table 7. The temperature of the oil-based confectionery dough before mixing is adjusted to 40 ° C. or higher (45 ° C. to 54 ° C.), and the melted sugar (xylitol melt) is adjusted to 60 ° C. or higher and lower than 200 ° C. (60 ° C. to 145 ° C.). The oil-based confectionery (Test Group 10-1, 10-6 to 10-8) obtained by mixing and aging at room temperature (24 ° C.) has heat resistance (evaluation: C to B) at 45 ° C. Was there. In particular, when the temperature of the dough in which the oil-based confectionery dough and the melted liquid sugar are mixed exceeds 50 ° C. (test group 10-6 to 10-8), the obtained oil-based confectionery has excellent high heat resistance (evaluation:: B) had.

[Example 11] Examination of aging temperature (1) A xylitol melt was prepared by heating xylitol crystal powder to 130 ° C. to melt xylitol.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. After adjusting the xylitol melt prepared in (1) to 140 ° C. with respect to 100 parts by weight to 97 parts by weight of the oily confectionery dough 1 in a flowing state (see Table 8 for the temperature), 0 parts by weight. Add to ~ 3 parts by weight, mix lightly in a 100 ml plastic cup, and then homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nithion Co., Ltd., shaft type: NS-20, rotation speed: Using 1000 rpm), the mixture was stirred and mixed for 30 seconds while moving the plastic cup so that the contents of the plastic cup touched the stirring part of the shaft as a whole. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. or 28 ° C. for 0 to 3 days.

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The results are shown in Table 8. In the test group in which 0% by weight to 1% by weight of a melted liquid sugar (xylitol melt) was blended in the mixed dough, a heat-resistant oily confectionery could be obtained after aging at 25 ° C. to 28 ° C. for 3 days. I couldn't (I wasn't in a state where I could grab it with my fingers). In the test group containing 2% by weight or more of the melted liquid sugar, an oil-based confectionery having heat resistance could be obtained at both aging temperatures of 25 ° C. and 28 ° C. (evaluation: CA). An oil-based confectionery having higher heat resistance could be obtained when the aging temperature was 28 ° C. than 25 ° C. (evaluation: B to A). All of the obtained heat-resistant oil-based confectioneries had good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 12] Hardness of heat-resistant oil-based confectionery (1)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. The amount of the oil-based confectionery dough 1 in a flowing state (40 ° C.) is adjusted to 98 or 97 parts by weight, and the amount of the xylitol melt prepared in (1) is adjusted to 140 ° C., so that the amount is 2 or 3 parts by weight. After adding and lightly mixing in a 100 ml plastic cup, a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nithione Co., Ltd., shaft type: NS-20, rotation speed: 1000 rpm) is used to prepare the plastic cup. The mixture was stirred and mixed for 30 seconds while moving the plastic cup so that the contents touched the stirring part of the shaft as a whole. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 28 ° C. for 0 to 4 days.

The heat resistance of the oil-based confectionery prepared in (3) above was evaluated at 40 ° C. and 45 ° C. The results are shown in Table 9. Oil-based confectionery having high heat resistance was obtained in all the test plots. The oil-based confectionery containing 3% by weight of the melted liquid sugar had a higher hardness than the oil-based confectionery containing 2% by weight. For oil-based confectionery produced under the same conditions, the hardness measured after being allowed to stand at 45 ° C. for 1 hour tended to be higher than the hardness of the oil-based confectionery that was allowed to stand at 40 ° C. for 1 hour. In each of the test plots, the hardness increased sharply on the 2nd to 3rd days of aging at 28 ° C. The oil-based confectionery having high heat resistance (evaluation: B to A) showed a hardness of 100 gf or more. All of the obtained heat-resistant oil-based confectioneries had good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 13] Hardness of heat-resistant oil-based confectionery (2)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. After adjusting the xylitol melt prepared in (1) to 140 ° C. with respect to 95 or 97 parts by weight of the oily confectionery dough 1 in a flowing state (see Table 10 for the temperature), 5 or 3 parts by weight. After adding and mixing lightly, the mixture was stirred and mixed using a mixer (trade name: Kenmix KMM770, Delonghi Japan Co., Ltd., stirrer: whipper) (see Table 10 for mixing conditions). 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at room temperature (26 ° C. to 28 ° C.) (see Table 10 for the aging time).

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The results are shown in Table 10.

97 parts by weight of oil-based confectionery dough having a temperature of 30 ° C. was mixed with 3 parts by weight of a melt-liquid sugar (xylitol melt) adjusted to 140 ° C. and aged at room temperature (26 ° C. to 28 ° C.) for 4 days. The oil-based confectionery produced had heat resistance (evaluation at 45 ° C.: C, hardness: 207 gf, hardness at 40 ° C.: 143 gf).
Further, 5 parts by weight of a melt-liquid sugar (xylitol melt) adjusted to 90 ° C. was added to 95 parts by weight of the oil-based confectionery dough, and the dough was aged at room temperature (26 ° C. to 28 ° C.) for 3 to 9 days. The oil-based confectionery had high heat resistance (heat resistance evaluation at 45 ° C.: B to A, hardness at 45 ° C.: 400 gf to 677 gf, hardness at 40 ° C.: 293 gf to 567 gf). All of the obtained heat-resistant oil-based confectioneries had good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Example 14] Hardness of heat-resistant oil-based confectionery (3)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. After adjusting the xylitol melt prepared in (1) to 140 ° C. with respect to 95 parts by weight or 97 parts by weight of the oily confectionery dough 1 in a flowing state (31 ° C.), 5 parts by weight or 3 parts by weight. After adding and mixing lightly, the mixture was stirred and mixed for 10 minutes using a mixer (trade name: Kenmix KMM770, Delongi Japan Co., Ltd., stirrer: whipper). 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) Test groups 14-1, 14-2: The mixed dough obtained by mixing the seed agent in (2) above is filled in a mold, cooled and solidified in a refrigerator for 30 minutes, removed from the mold, and at room temperature (3). Aged at 26 ° C-28 ° C) for 5 days. Further, it was allowed to stand at 45 ° C. for 2 hours, 4 hours or 24 hours for aging.
Test group 14-3: After the mixed dough obtained by mixing the seed agent in (2) above is filled in a mold, it is not cooled and solidified or demolded, and is allowed to stand at 45 ° C. for 24 hours while being filled in the mold. Aged by doing.
Test group 14-4: The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, cooled and solidified in a refrigerator for 30 minutes, removed from the mold, and then at 45 ° C. for 2 hours, 4 Aged by standing for hours or 24 hours.

The heat resistance of the oil-based confectionery prepared in (3) above was evaluated. The results are shown in Table 11.
Test groups 14-1, 14-2: The heat resistance of the sample after aging at room temperature was evaluated. For the hardness measurement, a sample that had been aged at room temperature for 5 days and then aged at 45 ° C. for 2 hours, 4 hours, and 24 hours was used. In this test group, the hardness of the sample immediately after aging was measured without performing the operation of allowing the sample to stand at 45 ° C. for 1 hour before measuring the hardness.
Test group 14-3: The oil-based confectionery after aging was solidified to the extent that it was not deformed even when pressed with a finger (heat resistance evaluation: A). However, when the sample after aging was cooled in a refrigerator for 30 minutes and then tried to be removed from the mold, the hardness could not be measured because it could not be removed.
Test group 14-4: The sample immediately after aging at 45 ° C. was subjected to heat resistance evaluation and hardness measurement. Hardness measurement was carried out immediately after aging in the same manner as in Test Group 14-1 to 2.

Oil-based confectionery having high heat resistance was obtained in all the test plots of this example. The hardness of the oil-based confectionery in each test group increased as the time of standing at 45 ° C. after mixing with the melt-liquid sugar increased. The hardness of the oil-based confectionery after standing at 45 ° C. for 24 hours showed a value exceeding the measurement upper limit of 2000 gf, and all of them felt hard when pressed with a finger. All of the obtained heat-resistant oil-based confectioneries had good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. In Test Group 14-3, an oil-based confectionery having extremely high heat resistance could be obtained by aging the mixed dough at 45 ° C. while being filled in the mold without cooling and solidifying.

[Example 15] Hardness of heat-resistant oil-based confectionery (4)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) Oil-based confectionery dough 1 was prepared in the same manner as in Example 1-1. After adjusting the xylitol melt prepared in (1) to 140 ° C. with respect to 95 parts by weight or 97 parts by weight of the oily confectionery dough 1 in a flowing state (31 ° C.), 5 parts by weight or 3 parts by weight. After adding and mixing lightly, the mixture was stirred and mixed for 10 minutes using a mixer (trade name: Kenmix KMM770, Delongi Japan Co., Ltd., stirrer: whipper). 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) Test groups 15-1, 15-2: The mixed dough obtained by mixing the seed agent in (2) above is filled in a mold, cooled and solidified in a refrigerator for 20 minutes, removed from the mold, and at room temperature (3). Aged at 26 ° C-28 ° C) for 6 days. After that, it was allowed to stand at 35 ° C. for 1 hour or 24 hours for aging.
Test group 15-3: After the mixed dough obtained by mixing the seed agent in (2) above is filled in a mold, it is not cooled and solidified or demolded, and is allowed to stand at 35 ° C. for 24 hours while being filled in the mold. Aged by doing.
Test group 15-4: The mixed dough obtained by mixing the seed agent in (2) above is filled in a mold, cooled and solidified in a refrigerator for 30 minutes, removed from the mold, and allowed to stand at 35 ° C. for 24 hours. Aged by.

The heat resistance of the oil-based confectionery prepared in (3) above was evaluated.
Test groups 15-1, 15-2: The heat resistance of the sample after aging at room temperature was evaluated. For the hardness measurement, a sample left at 35 ° C. for 1 hour or 24 hours after aging at room temperature was used. In addition to the above, the hardness of the sample that had been allowed to stand at 35 ° C. for 24 hours was also measured after being further allowed to stand at room temperature (26 ° C. to 28 ° C.) for 72 hours. The hardness was measured after the sample was allowed to stand at 45 ° C. for 1 hour.
Test group 15-3: The oil-based confectionery after aging was solidified to the extent that it was not deformed even when pressed with a finger (heat resistance evaluation: A). After aging, the sample was cooled in a refrigerator for 30 minutes, removed from the mold, and further allowed to stand at room temperature (26 ° C. to 28 ° C.) for 72 hours, and then allowed to stand at 45 ° C. for 1 hour, and then the hardness was measured.
Test group 15-4: The heat resistance of the sample after aging at 35 ° C. for 24 hours was evaluated. In the hardness measurement, in addition to the sample, the hardness of the sample which was allowed to stand at 35 ° C. for 24 hours and then allowed to stand at room temperature (26 ° C. to 28 ° C.) for 72 hours was also measured. For the hardness measurement, a sample after standing at 45 ° C. for 1 hour was used.

Oil-based confectionery having high heat resistance was obtained in all the test plots of this example. According to Test Groups 15-1 and 15-2, the hardness increased as the time of standing at 35 ° C. after mixing with the melted sugar increased. However, the hardness was lower than that of the oil-based confectionery left at 45 ° C. in Example 14. All of the obtained heat-resistant oil-based confectioneries had good texture, flavor, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. In Test Group 15-3, an oil-based confectionery having extremely high heat resistance could be obtained by aging the mixed dough at 35 ° C. while being filled in the mold without cooling and solidifying. The 35 ° C. aged product after filling with the mold did not lose its shape when it was cooled and solidified and removed from the mold, and after storage at room temperature for 3 days, no obvious deterioration in appearance such as bloom occurred.

[Example 16] Heat-resistant oily confectionery containing a sorbitol melt and sorbitol seed crystals (1) A sorbitol melt was prepared by heating sorbitol crystal powder to 120 ° C. to melt sorbitol.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of fragrance, 41 parts by weight of sugar, 1 weight of the above sorbitol crystal powder. An oily confectionery dough was prepared by mixing, crushing and conching the portions as seed crystals by a conventional method. The oil-based confectionery dough in a fluid state (50 ° C.) is added to 99 parts by weight by adding the sorbitol melt prepared in (1) to 90 parts by weight so as to be 1 part by weight. Mixed. Further, cocoa butter was added and mixed to adjust the oil content in the mixed dough to 35% by weight. After adjusting the oil content, 97 parts by weight of the mixed dough was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold to obtain an oil-based confectionery. The obtained oil-based confectionery was aged at 25 ° C. for 10 days.

When the heat resistance of the oil-based confectionery prepared in (3) was evaluated, it not only has high heat resistance at 35 ° C. (evaluation: B), but also has the same flavor, texture, and melting in the mouth as conventional chocolate. Was good. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Reference Example 2-1]
(1) The sorbitol crystal powder was heated to 120 ° C. to prepare a sorbitol melt in which sorbitol was melted.
(2) In the oil-based confectionery dough formulation described in Example 16 (2), an oil-based confectionery dough containing no sorbitol crystal powder (seed crystal) was prepared by the same procedure. The oil-based confectionery dough in a fluid state (50 ° C.) is added to 95 parts by weight by adding the sorbitol melt prepared in (1) to 90 parts by weight so as to be 5 parts by weight. Mixed. The oil content in the dough at the time of mixing was 33% by weight. After mixing the sorbitol melt, 97 parts by weight of the mixed dough was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold to obtain an oil-based confectionery. The obtained oil-based confectionery was aged at 25 ° C.

In (3) above, the aging time required to obtain an oil-based confectionery having high heat resistance (evaluation: B) at 35 ° C. was 20 days. However, the obtained oil-based confectionery was as good in flavor, texture, and melting as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Reference Example 2-2]
In Reference Example 2-1 (2), the procedure is the same as that of Reference Example 2-1 except that the oil-based confectionery dough is added and mixed in an amount of 10 parts by weight based on 90 parts by weight of the sorbitol melt. Was prepared. In step (3), the aging time required to obtain an oil-based confectionery having high heat resistance (evaluation: B) at 35 ° C. was 20 days. However, the obtained oil-based confectionery was as good in flavor, texture, and melting as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Reference Example 2-3]
In Reference Example 2-1 (2), the procedure is the same as that of Reference Example 2-1 except that the oil-based confectionery dough is added and mixed in an amount of 20 parts by weight with respect to 80 parts by weight of the sorbitol melt. Was prepared. In step (3), the aging time required to obtain an oil-based confectionery having high heat resistance (evaluation: B) at 35 ° C. was 15 days. However, the obtained oil-based confectionery was as good in flavor, texture, and melting as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Comparative Example 4-1]
The oil-based confectionery dough prepared in Reference Example 2-1 (2) was added to 50 parts by weight after cooling to 90 ° C. to 50 parts by weight of the sorbitol melt prepared in Example 16 (1). Mixed in. Since the emulsified state of the mixed dough changed from the W / O type to the O / W type, it was not possible to mold the oil-based confectionery by the same procedure as in Example 16.

[Comparative Example 4-2]
Using the oil-based confectionery dough prepared in Reference Example 2-1 (2), an oil-based confectionery was prepared in the same procedure as in Example 16 without blending the sorbitol melt. When the obtained oil-based confectionery was allowed to stand at 35 ° C. for 1 hour, the shape before standing was not maintained. (Evaluation: D).

[Comparative Example 4-3]
To 95 parts by weight of the oil-based confectionery dough prepared in Reference Example 2-1 (2), 5 parts by weight of the sorbitol powder used in (1) of Example 16 was added and mixed gently, and then Examples. An oily confectionery was prepared in the same procedure as in 16. When the obtained oil-based confectionery was allowed to stand at 35 ° C. for 1 hour, the shape before standing was not maintained. (Evaluation: D).

The results of Example 16, Reference Examples 2-1 to 3, and Comparative Examples 4-1 to 3 are shown in Table 13. The oil-based confectionery (Comparative Examples 4-2 and 4-3) obtained by using the oil-based confectionery dough not containing the melted liquid sugar did not have high heat resistance at 35 ° C. The oil-based confectionery (Reference Examples 2-1 to 3 and Comparative Example 4-1) prepared by blending 5% by weight to 20% by weight of a sorbitol melt using an oil-based confectionery dough containing no seed crystals is 35. It had high heat resistance (evaluation: B) that did not deform even after being allowed to stand at ° C for 1 hour, but the aging time (aging temperature: 25 ° C) required to develop heat resistance was 15 days to 20 ° C. It was a day. On the other hand, in Example 16, the aging time required to develop high heat resistance (evaluation: B) by blending seed crystals in addition to the melt-liquid sugar to the oil-based confectionery dough is the aging temperature. Although the temperature was the same at 25 ° C, it was 10 days, which was shorter than 5 days. Further, even if the blending amount of the melted liquid sugar in the oil-based confectionery dough is lower than 5% by weight to 20% by weight, it is as high as that by using the oil-based confectionery dough containing the seed crystals. An oil-based confectionery having heat resistance (evaluation: B) could be obtained (Example 16: 1 part by weight of melted liquid sugar was mixed with 99 parts by weight of the oil-based confectionery dough containing 1% by weight of seed crystals). ..

[Example 17] Heat-resistant oily confectionery containing a xylitol melt and xylitol seed crystals (1) A xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of fragrance, 41 parts by weight of sugar, xylitol crystal powder (seed crystal) ) 1 part by weight was mixed, crushed and conched by a conventional method to prepare an oily confectionery dough. The oil-based confectionery dough 3 in a flowing state (60 ° C.) is cooled to 90 parts by weight with respect to 99 parts by weight, and then the xylitol melt prepared in (1) is added to 1 part by weight. Mixed in. Further, cocoa butter was added and mixed to adjust the oil content in the mixed dough to 35% by weight. After mixing the xylitol melt, 97 parts by weight of the mixed dough was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. for 5 days.

When the heat resistance of the oil-based confectionery prepared in (3) was evaluated, it not only has high heat resistance at 45 ° C. (evaluation: B), but also has the same flavor, texture, and melting in the mouth as conventional chocolate. Was good. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Reference Example 3-1]
(1) The xylitol crystal powder was heated to 110 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) In the oil-based confectionery dough formulation described in Example 17 (2), an oil-based confectionery dough containing no xylitol crystal powder (seed crystal) was prepared by the same procedure. The oily confectionery dough in a flowing state (60 ° C.) is added to 95 parts by weight of the xylitol melt prepared in (1) above to 90 ° C., and then added to 5 parts by weight to make it mild. Mixed in. The oil content in the dough at the time of mixing was 33% by weight. After mixing the xylitol melt, 97 parts by weight of the mixed dough was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C.

In (3) above, the aging time required to obtain an oil-based confectionery having heat resistance (evaluation: A) at 35 ° C. was 14 days. However, the obtained oil-based confectionery was as good in flavor, texture, and melting as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

[Comparative Example 5-1]
After adding 5 parts by weight of the xylitol crystal powder used in Reference Example 3-1 (1) to 95 parts by weight of the oil-based confectionery dough prepared in Reference Example 3-1 (2) and mixing gently. An oil-based confectionery was prepared in the same procedure as in Reference Example 3-1 (3). When the obtained oil-based confectionery was allowed to stand at 35 ° C. for 1 hour, the shape before standing was not maintained. (Evaluation: D).

[Reference Example 3-2]
In Reference 3-1 (2), the oil-based confectionery is prepared in the same procedure as in Reference Example 3-1 except that the oil-based confectionery dough is added and mixed in an amount of 10 parts by weight based on 90 parts by weight of the xylitol melt. Prepared. In the step (3), the aging time required to obtain an oil-based confectionery having extremely high heat resistance (evaluation: A) at 35 ° C. was one day. The obtained oil-based confectionery was as good in flavor, texture, and melting as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. However, in the step (2), although it was possible to uniformly mix the xylitol melt and the oil-based confectionery dough, it was difficult to perform the filling operation into the mold using a general filling machine.

The results of Example 17, Reference Example 3-1 and Comparative Example 5-1 and Reference Example 3-2 are shown in Table 14. The oil-based confectionery (Comparative Example 5-1) obtained by using the oil-based confectionery dough not containing the melted liquid sugar did not have high heat resistance at 35 ° C. The oil-based confectionery (Reference Example 3-1) prepared by blending a xylitol melt with an oil-based confectionery dough that does not contain seed crystals has extremely high heat resistance that does not deform even after being allowed to stand at 35 ° C. for 1 hour (evaluation: Although it had A), the aging time (aging temperature: 25 ° C.) required for developing heat resistance was 14 days. On the other hand, in Example 17, heat resistance (evaluation: B) was exhibited in spite of aging at the same 25 ° C. by blending seed crystals in addition to the melt-liquid sugar to the oil-based confectionery dough. The aging time required was 5 days, which was 9 days shorter than that without the seed crystal. The oil-based confectionery containing 10% by weight of xylitol melt (Reference Example 3-2) had extremely high heat resistance (evaluation: A) at 35 ° C. by aging at 25 ° C. for 1 day. It was difficult to perform filling work using a general filling machine. In Example 17, the filling work could proceed without any problem.

[Reference Example 4] Effect of temperature of oily confectionery dough and temperature of melted sugar (1) Xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of flavor, and 42 parts by weight of sugar are mixed and crushed by a conventional method. And conching to prepare an oily confectionery dough. After adjusting the oil-based confectionery dough in a flowing state (see Table 15 for temperature) to a specific temperature (see Table 15 for temperature) with respect to 95 parts by weight of the xylitol melt prepared in (1) above. It was added in an amount of 5 parts by weight and mixed quickly. However, in Test Group 7-5, the oil-based confectionery dough was mixed in the same manner with 98 parts by weight and the xylitol melt as 2 parts by weight. 97 parts by weight of the xylitol melt mixed dough was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by adding the seeding agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at room temperature (24 ° C.) for 14 days.

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The results are shown in Table 15. The temperature of the oil-based confectionery dough before mixing is adjusted to 40 ° C. or higher (45 ° C. to 54 ° C.), and the melted sugar (xylitol melt) is adjusted to 60 ° C. or higher and lower than 200 ° C. (60 ° C. to 145 ° C.). The oil-based confectionery (Test Group 7-1, 7-5-7-8) obtained by mixing and aging at room temperature (24 ° C.) has heat resistance (evaluation: C to B) at 45 ° C. Was there. In particular, when the temperature of the dough in which the oil-based confectionery dough and the melted liquid sugar are mixed exceeds 50 ° C. (test group 7-6 to 7-8), the obtained oil-based confectionery has high heat resistance (evaluation: B). Had.

[Example 18] Heat-resistant oil-based confectionery containing a xylitol melt (1)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of flavor, and 42 parts by weight of sugar are mixed and crushed by a conventional method. And conching to prepare an oil-based confectionery dough 1. The amount of the oil-based confectionery dough 1 in a flowing state (31 ° C. to 37 ° C.) is adjusted to 95 parts by weight, and the amount of the xylitol melt prepared in the above (1) is adjusted to 65 ° C. to 140 ° C. to 5 parts by weight. Was added to the mixture, and the mixture was mixed by gently stirring with a rubber spatula. Subsequently, a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nithione Co., Ltd., shaft type: NS-20) or a mixer (trade name: Kenmix KMM770, manufactured by Delonghi Japan Co., Ltd., stirrer: whipper) Was shear-mixed for 30 seconds to 10 minutes. Table 16 shows the temperatures and mixing conditions of the oil-based confectionery dough and the xylitol melt in each test group. The oil content in the dough at the time of mixing was 34% by weight. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 24 ° C. to 28 ° C. for 1 to 9 days.

The heat resistance of the oil-based confectionery prepared in (3) above at 45 ° C. was evaluated. The oil-based confectionery containing 5% by weight of the xylitol melt in the total weight of the oil-based confectionery was heat-resistant at 45 ° C. for the oil-based confectionery in all the test groups of Example 18 with an aging time of 9 days or less (evaluation: A to C). ), But also the flavor, texture, and melting in the mouth were all as good as those of conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar.

The hardness of the oil-based confectionery obtained in Examples 18-4, 18-5, 18-10, 18-11 was measured. However, the standing temperature and standing time before hardness measurement were as follows.
Example 18-4: Standing at 35 ° C for 1 hour Example 18-5: Standing at 45 ° C for 2 hours Example 18-10, Standing at 18-11: 45 ° C for 1 hour The results are shown in Table 16. .. In each of the examples, the hardness was 100 gf or more.

[Comparative Example 6] Heat-resistant oil-based confectionery that does not contain xylitol melt
Comparative Example 6-1 :
In Example 18, the oil-based confectionery dough 1 was shear-mixed with a homogenizer at 10,000 rpm for 15 seconds without adding the xylitol melt, and then the oil-based confectionery was prepared in the same procedure as in Example 18. Aging was carried out at room temperature (24 ° C.) for 15 days, but no oil-based confectionery having heat resistance at 35 ° C. was obtained (evaluation: D).
[Reference Example 5] Heat-resistant oil-based confectionery that does not contain xylitol melt
Reference example 5-1 to 5-4 :
In Example 18 (2), an oil-based confectionery was prepared in the same procedure as in Example 18 except that shear mixing was not performed and the mixture was mixed by gently stirring with a rubber spatula. However, the aging of the oil-based confectionery was carried out at 24 ° C. to 25 ° C. The temperatures of the oil-based confectionery dough and the xylitol melt in each test group are shown in Table 16.

The results of Examples 18-1 to 11, Comparative Example 6-1 and Reference Examples 5-1 to 4 are shown in Table 16. As shown in Reference Examples 5-1 to 4, 14 days was required as the aging time in order to obtain heat-resistant chocolate by the production method not including the shear mixing step. On the other hand, as shown in Examples 18-1 to 11, the aging time required to obtain an oil-based confectionery having heat resistance at 45 ° C. was 1 to 9 days by carrying out the shear mixing step. That is, by performing shear mixing, the aging time required to obtain heat-resistant chocolate was shortened by 5 to 13 days.

[Example 19] Heat-resistant oil-based confectionery containing a xylitol melt (2)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of flavor, and 42 parts by weight of sugar are mixed and crushed by a conventional method. And conching to prepare an oil-based confectionery dough 1. The oil-based confectionery dough 1 in a flowing state (31 ° C. to 44 ° C.) was added to 97 parts by weight of the xylitol melt prepared in (1) above so as to be 3 parts by weight after adjusting to 140 ° C. Then, the mixture was mixed by gently stirring with a rubber spatula. Subsequently, a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nithione Co., Ltd., shaft type: NS-20) or a mixer (trade name: Kenmix KMM770, manufactured by Delonghi Japan Co., Ltd., stirrer: whipper) Was shear-mixed for 30 seconds to 10 minutes. Table 17 shows the temperatures and mixing conditions of the oil-based confectionery dough and the xylitol melt in each test group. The oil content in the dough at the time of mixing was 34% by weight. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) Examples 19-1 to 19-6, 19-11: The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. The obtained oil-based confectionery was aged at 25 ° C. to 45 ° C. for 1 hour to 5 days.
Examples 19-7, 19-10: The mixed dough obtained by mixing the seed agent in (2) above is filled in a mold, and then placed in a mold without cooling and solidifying at 35 ° C. (Example). It was aged at 19-10) or 45 ° C. (Example 19-1) for 1 day.
Examples 19-8 and 19-9: The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, and removed from the mold. In Examples 19-8, the obtained oil-based confectionery was aged at 45 ° C. for 2 hours. In Examples 19-9, the obtained oil-based confectionery was aged at 35 ° C. for 1 hour.

The heat resistance of the aged oil-based confectionery (3) at 45 ° C. was evaluated. The oil-based confectionery obtained in Example 19 not only had heat resistance at 45 ° C. (evaluation: A to C), but also had good flavor, texture, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. In Example 19, the aging time required to obtain heat resistance was 1 hour to 5 days, which was shorter than the 14 days in Reference Examples 5-1 to 5-4 described above by 9 days or more.

The hardness of the oil-based confectionery obtained in Examples 19-3 to 19-6, 19-8, 19-9, 19-11 was measured. However, the standing temperature and standing time before hardness measurement were as follows.
Examples 19-3 to 19-5, 19-11: Standing at 45 ° C. for 1 hour Example 19-6: Standing at 45 ° C. for 2 hours Examples 19-8, 19-9: Hardness measurement results immediately after aging Is shown in Table 17. In each of the examples, the hardness was 100 gf or more.

[Example 20] Heat-resistant oil-based confectionery containing a xylitol melt (3)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) 20 parts by weight of cocoa mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 parts by weight of emulsifier (lecithin), 0.1 parts by weight of flavor, and 42 parts by weight of sugar are mixed and crushed by a conventional method. And conching to prepare an oil-based confectionery dough 1. The oil-based confectionery dough 1 in a flowing state (35 ° C.) was added to 97 parts by weight so that the xylitol melt prepared in (1) above was adjusted to 140 ° C. and then increased to 3 parts by weight. Subsequently, using a mixer (trade name: Mondomix, manufactured by Mondomix Japan Co., Ltd.), shear mixing was performed at a pump liquid feed rate of 40 kg / h at the rotation speeds shown in Table 18. The oil content in the dough at the time of mixing was 34% by weight. 97 parts by weight of the mixed dough to which the xylitol melt was added was slowly cooled to 35 ° C., 3 parts by weight of a seed agent (manufactured by Fuji Oil Co., Ltd., trade name: chocolate seed B) was added, and the mixture was further mixed.
(3) The mixed dough obtained by mixing the seed agent in (2) above was filled in a mold, then cooled and solidified, removed from the mold, and then an oil-based confectionery was obtained.

The oil-based confectionery prepared in (3) above was allowed to stand at 45 ° C. for 1 hour, and then the heat resistance was evaluated. The oil-based confectionery obtained in Example 20 not only had heat resistance (evaluation: BC), but also had good flavor, texture, and melting in the mouth as well as conventional chocolate. Among the flavors, the sweetness was about the same as that of oil-based confectionery produced by the conventional manufacturing method using the same sugar. In Example 20, the aging time required to obtain heat resistance was substantially 1 hour, which was significantly shorter than the 14 days in Reference Examples 5-1 to 5-4 described above.

Claims (19)

A method for producing heat-resistant oil-based confectionery.
A sugar that is solid at room temperature and is melted by heating is mixed with the oil-based confectionery dough so as to be 0.5% by weight or more and less than 50% by weight based on the total weight of the oil-based confectionery. A method comprising the step of obtaining a mixed dough. The method according to claim 1, wherein the melt-liquid sugar is prepared by heating only the sugar in the absence of a solvent. The method according to claim 1 or 2, further comprising a step of forming and aging the mixed dough after the step of obtaining the mixed dough. The method according to claim 3, wherein the aging is performed at 24 ° C. or higher. The method according to any one of claims 1 to 4, wherein the temperature of the oil-based confectionery dough when mixed with the melted liquid sugar is 30 ° C. to 65 ° C. The method according to any one of claims 1 to 5, wherein the temperature of the melted liquid sugar when mixed with the oil-based confectionery dough is 60 ° C. or higher and lower than 200 ° C. The method according to any one of claims 1 to 6, wherein the melt-liquid sugar is any one of xylitol, sorbitol, fructose, and erythritol, or a combination of two or more of the sugars. The method according to any one of claims 1 to 7, wherein the oil content in the oil-based confectionery dough before being mixed with the melted liquid sugar is 40% by weight or less. The method according to any one of claims 1 to 8, wherein the melt-liquid sugar is mixed with the oil-based confectionery dough so as to be 2% by weight to 20% by weight based on the total weight of the oil-based confectionery. The method according to any one of claims 1 to 8, wherein the oil-based confectionery dough contains a melt-liquid sugar seed crystal. The method according to claim 10, wherein the melt-liquid sugar is mixed with the oil-based confectionery dough so as to be 0.5% by weight to 20% by weight based on the total weight of the oil-based confectionery. The method according to any one of claims 1 to 8, wherein in the step of obtaining the mixed dough, the mixed dough is obtained by mixing the melted sugar and the oily confectionery dough while giving a shearing action. The method according to claim 12, wherein the melt-liquid sugar is mixed with the oil-based confectionery dough so as to be 1% by weight to 20% by weight based on the total weight of the oil-based confectionery. The method according to claim 12 or 13, wherein the oil content in the oil-based confectionery dough before mixing the melted liquid sugar is 40% by weight or less. An oil-based confectionery obtained by the method according to any one of claims 1 to 14. A method of improving the heat resistance of an oil-based confectionery by adding a sugar that is solid at room temperature and becomes a melt-liquid by heating to the oil-based confectionery dough. The method according to claim 16, wherein the oil-based confectionery dough before the addition of the melted liquid sugar is in a fluid state. A heat-resistant imparting agent for oil-based confectionery, which contains a sugar that is solid at room temperature and becomes a melted liquid by heating as an active ingredient. The heat resistance imparting agent according to claim 18, further comprising a seed crystal of the melted liquid sugar as an active ingredient.