WO2016052638A1 - Method for manufacturing oily confectionery dough and method for manufacturing oily confectionery - Google Patents
Method for manufacturing oily confectionery dough and method for manufacturing oily confectionery Download PDFInfo
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- WO2016052638A1 WO2016052638A1 PCT/JP2015/077778 JP2015077778W WO2016052638A1 WO 2016052638 A1 WO2016052638 A1 WO 2016052638A1 JP 2015077778 W JP2015077778 W JP 2015077778W WO 2016052638 A1 WO2016052638 A1 WO 2016052638A1
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- oily confectionery
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- oily
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
Definitions
- the present invention relates to a method for producing an oily confectionery dough that suppresses thickening over time, and in particular, is suitable for transportation and storage, characterized by suppressing thickening over time by using powdered milk with adjusted water content.
- the present invention also relates to a method for producing an oily confectionery dough, and a method for producing an oily confectionery obtained using the dough.
- the formation of the oily confectionery is performed using the dough produced in the melted state as it is or using the melted dough once solidified and then melted again. Therefore, if the viscosity of the oily confectionery dough in the melted state is high, the fluidity becomes poor and difficult to handle, the dough does not spread all over the mold, the mixed bubbles are difficult to escape, and it cannot be uniformly coated on bread and baked confectionery etc. Problems arise. In the production line, when the oily confectionery dough is transported by a pump and a pipe, if the viscosity is high, the oily confectionery dough may be clogged in the pipe and the workability may be significantly deteriorated.
- tank trucks and large containers are used when transported in a molten state.
- the dough is heated to about 50 ° C. so that it does not cool and harden, and it is transported with stirring.
- the flavor deteriorates and the viscosity increases over time. Problems arise.
- raw milk-derived raw materials are included like white chocolate dough, it is known that flavor deterioration and viscosity increase are likely to occur.
- Patent Document 1 discloses a chocolate-like food having a Maillard flavor, comprising 1 to 10% by weight of water added and then 10 to 30% by weight of dried milk powder so as to have a water content of 1 to 4.5% by weight. A manufacturing method is described. However, nothing is said about the suppression of the viscosity increase of oily confectionery dough.
- Patent Document 2 discloses a chocolate-like product for transportation and storage in a melted state, containing 7 to 23% by weight of non-fat milk solids and the proportion of amorphous lactose in the contained lactose is 85% by weight or less.
- a part of the lactose contained in the chocolate-like food is added by adding a certain amount of water before the miniaturization process is completed.
- crystalline lactose even chocolate-like foods containing a large amount of milk can be transported and stored in a molten state.
- Patent Document 3 discloses a chocolate dough containing a sucrose fatty acid ester in which 50% or more of the fatty acid groups are lauric acid and an HLB value of 4 or less, and a milk component, and an increase in viscosity over time is suppressed.
- the chocolate used is described.
- various emulsifiers such as lecithin and sugar ester in order to lower the viscosity of oily confectionery dough.
- an emulsifier is added, an unpleasant flavor may be expressed, which is costly. Also, it is not preferable.
- an object of the present invention is to provide an oily confectionery dough that is suitable for transportation and storage and suppresses thickening over time, an oily confectionery obtained by using the dough, and a method for producing the same.
- the present inventors have found that the viscosity increase over time of the oily confectionery dough can be suppressed by suppressing the moisture content of the milk powder to be blended to 2% by weight or less. Completed the invention.
- the present invention has the following configuration.
- An oily confectionery dough obtained by mixing an edible ingredient and an oily confectionery raw material containing milk powder having a moisture content of 2% by weight or less, obtaining a mixture, refining the mixture, and conching the refined mixture
- a process for producing an oily confectionery dough (2)
- the oil-based confectionery according to (1) further comprising a step of preparing powdered milk having a water content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not added before drying. Fabrication method.
- the present invention it is difficult to handle during transportation and storage due to thickening over time, suppresses the thickening of oily confectionery dough containing milk components over time, facilitates handling during molding, and It becomes possible to suppress the deterioration of the flavor.
- the oily confectionery in the present invention is a food in which finely pulverized products such as cocoa powder, saccharides and milk solids are suspended in a matrix composed of a continuous layer of edible oils and fats that harden below a specific temperature.
- various additives, fragrances and the like may optionally be added.
- fats and oils both animal-derived fats and plant-derived fats and oils can be used.
- animal-derived oils and fats include milk fat, lard and het
- examples of plant-derived oils and fats include cocoa butter, olive oil, palm oil and soybean oil.
- oily confectionery include white chocolate, whipped cream and butter cream.
- the oily confectionery raw material in the embodiment of the present invention means a material constituting the oily confectionery, and includes edible oils and fats and edible ingredients.
- the oily confectionery dough is manufactured through a conching process after mixing an edible confectionery raw material containing edible ingredients and powdered milk, and then refining the resulting mixture with a grinder such as a refiner.
- the white chocolate in the present invention is not limited to chocolate and quasi-chocolate defined in the “Fair Competition Rules for the Display of Chocolates”, and may be anything as long as the effects of the present invention are exhibited. Further, it may be a temper type or a non-temper type.
- the white chocolate raw material in the embodiment of the present invention means a material constituting white chocolate, and includes cocoa butter, sugar and milk powder.
- the white chocolate raw material may contain other materials, for example, raw milk-derived raw materials other than milk powder such as whey powder, fats and oils other than cocoa butter, emulsifiers, and fragrances.
- White chocolate dough is manufactured through a conching process after mixing white chocolate raw materials including cocoa butter, sugar and powdered milk, and making the resulting mixture fine with a grinder such as a refiner.
- Oily confectionery is obtained by a method such as solidification by heating such as solidification by cooling, baking, etc., impregnation and coating by putting molten oily confectionery dough into a mold. Generally, the melted state indicates a state in which the oily confectionery dough is fluid.
- a composite oily confectionery can also be obtained by combining the oily confectionery dough with other ingredients. Examples of other foods include baked confectionery such as biscuits, puffed snacks, puffs, nuts, dried fruits, candy, caramel and pretzel.
- a method of obtaining a composite oily confectionery in combination with other foodstuffs for example, a method of including other foodstuffs in a solidified oily confectionery dough, a method of impregnating a melted oily confectionery dough with other foodstuffs having voids And other food ingredients are coated with a melted oily confectionery dough.
- the oily confectionery dough in the embodiment of the present invention contains non-fat milk solids.
- This non-fat milk solid content is a raw material derived from milk, namely whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, fermented milk powder, condensed milk powder, cheese powder, milk, concentrated milk, cream, whey, buttermilk , Derived from fermented milk, condensed milk, cheese and the like.
- the powdered milk is whole milk powder (whole milk powder) and skim milk powder obtained by drying milk-derived components.
- the water content of whole milk powder and skim milk powder is usually on the order of 3%.
- the water content of the milk powder contained in the oily confectionery raw material is 2% by weight or less.
- the water content of the milk powder is not particularly limited, and may be 1.5% by weight or less or 1.2% by weight or less. Further, the water content of the milk powder may be 0.1% by weight or more, 0.2% by weight or more, or 0.3% by weight or more.
- the method for drying milk powder is characterized by not adding water to the milk powder before drying. Any method can be used as long as the milk powder is not hydrated before drying and browning by heating and caramel-like flavor expression does not occur. However, in order to prevent the deterioration of flavor by long-time heating and browning by high temperature, it is about 60%. It is preferably carried out at -100 ° C. for 120 minutes or less. For example, if it stirs in the ventilation oven set at 80 degreeC, it can be dried to the water content of 2 weight% or less in about 30 minutes.
- the moisture content is a value measured using a moisture meter MOC63u (manufactured by Shimadzu Corporation) at a drying temperature of 110 ° C., a drying time of 15 minutes, and a sample amount of 5 g.
- the viscosity is a rotor No. using a normal B-type viscometer at 50 ° C. 6 and measured at a rotational speed of 4 rpm.
- the increase in viscosity over time is preferably 30% or less. If the rate of increase exceeds 30%, even if it is sufficiently fluid, workability is clearly worse compared to the dough immediately after manufacture, so 30% or less is desirable from the viewpoint of suppressing viscosity increase, which is the purpose of the present application. .
- the rate of increase in viscosity here means the rate of increase obtained by dividing the numerical value after the elapse of a predetermined time by the numerical value at the start using the numerical value of the viscosity obtained by the above-described measuring method. For example, when the viscosity after 72 hours is 130% compared to the start time, the rate of increase is 30%.
- the non-fat milk solid content in the oil-based confectionery dough is not particularly limited because it is less likely to cause thickening, and may be more than 0% by weight.
- the non-fat milk solid content is preferably 2% by weight or more, more preferably 5% by weight or more, , Preferably 25% by weight or less, and more preferably 20% by weight or less.
- the amount of powdered milk in the oily confectionery dough is preferably 15% by weight or more, and more preferably 25% by weight or more.
- the amount of the powdered milk in the oily confectionery dough is 15% by weight or more, the flavor is good and the effect of the present invention of suppressing the increase in viscosity over time becomes clear.
- powdered milk compounding quantity is 40 weight% or less. It is because the fluidity
- the lower limit of the median diameter of the solid content in the oily confectionery dough is 5 ⁇ m or more, more preferably 6 ⁇ m or more, and the upper limit is preferably 15 ⁇ m or less, more preferably 14 ⁇ m or less.
- the method for producing an oily confectionery dough and the method for producing an oily confectionery include a step of mixing an edible ingredient and an oily confectionery raw material containing powdered milk to obtain a mixture, a step of refining the mixture, and a step of refining Conching the mixture to obtain an oily confectionery dough.
- the method for producing an oily confectionery further includes a step of solidifying the melted oily confectionery dough to obtain an oily confectionery.
- the method for producing an oily confectionery dough and the method for producing an oily confectionery can further include a step of preparing milk powder having a moisture content of 2% by weight or less by drying the milk powder.
- the method for drying the milk powder is as described above. Moreover, it is as having mentioned above also about the material contained in oil-based confectionery raw materials other than an edible component and milk powder.
- the method for producing white chocolate dough and the method for producing white chocolate confectionery include a step of obtaining a mixture by mixing white chocolate ingredients containing cocoa butter, sugar and milk powder, a step of refining the mixture, And conching the converted mixture to obtain a white chocolate dough.
- the manufacturing method of white chocolate confectionery further includes a step of solidifying molten white chocolate dough to obtain white chocolate confectionery.
- the method for producing white chocolate dough and the method for producing white chocolate confectionery can further include a step of preparing milk powder having a moisture content of 2% by weight or less by drying the milk powder.
- the method for drying the milk powder is as described above. Moreover, it is as having mentioned above also about the material contained in white chocolate raw materials other than cocoa butter, saccharides, and milk powder.
- Example 1 Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of whole milk powder adjusted to a water content of 1.09% by weight, 0.5 parts by weight of soy lecithin, 0.5 parts by weight of fragrance, and according to the standard method of chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 29000 cP was obtained. The obtained white chocolate dough was put in a sealed container in a melted state, allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured. As a result, it was 33750 cP.
- Example 2 Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of skim milk powder adjusted to a water content of 0.37% by weight, 0.5 parts by weight of soy lecithin, and 0.5 parts by weight of fragrance, according to the standard method for chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 29000 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state, allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured. As a result, it was 30500 cP.
- Comparative Example 1 Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of whole milk powder adjusted to a water content of 2.33% by weight, 0.5 parts by weight of soy lecithin, 0.5 parts by weight of fragrance, and according to the standard method for chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 32250 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state and allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured.
- Comparative Example 2 Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of skim milk powder adjusted to a water content of 3.00% by weight, 0.5 parts by weight of soybean lecithin, and 0.5 parts by weight of fragrance, After mixing, grinding and conching, a white chocolate dough having a viscosity of 34500 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state and allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured.
- Test example 1 The white chocolate dough that had been allowed to stand for 72 hours in the environment of 50 ° C. obtained in Examples 1 and 2 was tempered and poured into a mold having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm. Because the increase in the viscosity of the dough is suppressed, white chocolate dough is easy to handle in the work until pouring into the mold, and it is easy to spread the dough to every corner of the mold, just as when handling the dough before standing for 72 hours There were no changes that hindered the work. After cooling and solidifying, the oily confectionery was taken out of the mold to obtain a solid white chocolate. The obtained white chocolate was in no way inferior in appearance and flavor compared to those obtained using the dough before standing for 72 hours.
- Test example 2 The white chocolate dough after standing for 72 hours in the environment of 50 ° C. obtained in Comparative Examples 1 and 2 was tempered and poured into the same mold as in Test Example 1. Since the dough had a high viscosity, it was difficult to handle the white chocolate dough until it was poured into the mold, and manual work was required to spread the dough to every corner of the mold. After cooling and solidifying, the oily confectionery was taken out of the mold to obtain a solid white chocolate. The obtained white chocolate had holes due to bubbles that could not be removed in some places, compared with the one obtained using the dough before standing for 72 hours. Furthermore, the obtained white chocolates were somewhat inferior in appearance and flavor as compared with those obtained using the dough before standing for 72 hours.
- Example 3 Sponge cake was prepared by a conventional method using chicken eggs, sugar, soft flour and butter. This sponge cake is cut into a dice having a side of 20 mm, and is buried in a white chocolate dough having a viscosity of 33750 cP after standing for 72 hours in the environment of 50 ° C. obtained in Example 1, and becomes 15 kPa in a pressure vessel. After that, the pressure was reduced to atmospheric pressure and immediately returned to atmospheric pressure, and the sponge cake was taken out from the oily confectionery dough. Excess white chocolate dough adhering to the periphery of the sponge cake was removed by air blow and cooled at 15 ° C. to obtain a composite oily confectionery. The resulting composite oily confectionery was sufficiently impregnated with white chocolate dough up to the core of the sponge.
- Comparative Example 3 The dice-like sponge cake obtained in the same manner as in Example 3 was buried in the white chocolate dough after standing for 72 hours in the environment of 50 ° C. obtained in Comparative Example 1, and the pressure became 15 kPa in a pressure vessel. After that, the pressure was reduced to atmospheric pressure and the pressure was immediately returned to atmospheric pressure, and the sponge cake was taken out of the white chocolate dough. However, the sponge cake could not be impregnated due to the high viscosity of the white chocolate.
- Example 4 When the white chocolate dough having a viscosity of 33750 cP, which had been allowed to stand for 72 hours in the environment of 50 ° C. obtained in Example 1, was poured into a mold having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm, The fabric spread to every corner of the mold without the need to spread it. Next, when it was cooled and molded, the obtained solid white chocolate had a smooth and beautiful surface. Then, when baked in 200 degreeC oven, the baking white chocolate of favorable flavor was obtained.
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Abstract
Disclosed is a method for manufacturing an oily confectionery dough, said method comprising: a step for mixing oily confectionery materials comprising edible components and a milk powder with a moisture content of 2 wt% or less to give a mixture; a step for pulverizing the mixture; and a step for conching the pulverized mixture to give the oily confectionery dough.
Description
本発明は経時的な増粘を抑制した油性菓子生地の製造方法に関し、詳しくは水分含量を調整した粉乳を用いることで経時的な増粘を抑制することを特徴とする、運搬、保管に適した油性菓子生地の製造方法、さらにその生地を用いて得られる油性菓子の製造方法に関する。
The present invention relates to a method for producing an oily confectionery dough that suppresses thickening over time, and in particular, is suitable for transportation and storage, characterized by suppressing thickening over time by using powdered milk with adjusted water content. The present invention also relates to a method for producing an oily confectionery dough, and a method for producing an oily confectionery obtained using the dough.
油性菓子の成形は、融解状態で製造した生地をそのまま用いるか、または融解状態の生地をいったん固化した後に再度融解したものを用いて行われる。そのため、融解状態での油性菓子生地の粘度が高いと流動性が悪くなり扱いづらく、生地が型の隅々まで行き渡らない、混入した気泡が抜けにくい、パンおよび焼菓子等に均一にコーティングできない等といった問題が生じる。また製造ラインにおいて、油性菓子生地をポンプおよび配管等で輸送する場合、粘度が高いと油性菓子生地が配管内で詰まる等して、作業性を著しく悪化させることがある。
The formation of the oily confectionery is performed using the dough produced in the melted state as it is or using the melted dough once solidified and then melted again. Therefore, if the viscosity of the oily confectionery dough in the melted state is high, the fluidity becomes poor and difficult to handle, the dough does not spread all over the mold, the mixed bubbles are difficult to escape, and it cannot be uniformly coated on bread and baked confectionery etc. Problems arise. In the production line, when the oily confectionery dough is transported by a pump and a pipe, if the viscosity is high, the oily confectionery dough may be clogged in the pipe and the workability may be significantly deteriorated.
油性菓子生地を製造する工程と、油性菓子を製造する工程を別々の工場で行う場合、油性菓子生地を運搬・保管する必要が生じる。油性菓子生地の運搬は、固体で運ぶ場合と融解状態で運ぶ場合の２通りがある。固体で運搬する場合には油性菓子生地をいったん固化させる必要があり、再度融解しやすいように小さなチップおよびキューブ等に仮成形されるが、最終成形前に再び融解状態に戻す必要があり、効率が悪い。さらにいったん固化した油性菓子生地を融解すると、特にホワイトチョコレート生地のように生乳由来原料を含む場合、粘度が上昇し作業性が悪化することが知られている。
When the process for producing oily confectionery dough and the process for producing oily confectionery are performed in different factories, it is necessary to transport and store the oily confectionery dough. There are two ways to carry oily confectionery dough: when it is carried in a solid state and when it is carried in a molten state. When transporting as a solid, the oily confectionery dough needs to be solidified once, and is temporarily formed into small chips and cubes so that it can be easily melted again. Is bad. Furthermore, it is known that once the solidified oily confectionery dough is melted, particularly when a raw milk-derived raw material is included, such as a white chocolate dough, the viscosity increases and workability deteriorates.
一方、融解状態のまま運搬される場合にはタンクローリーおよび大型コンテナ等が使用される。その場合は冷えて固まらないよう、生地を５０℃程度に加温し、撹拌しながら運搬されるが、長時間加温および撹拌されることで、風味の劣化および経時的に粘度が上昇してしまう等の問題が生じる。特に、ホワイトチョコレート生地のように生乳由来原料を含む場合、風味の劣化および粘度上昇が生じやすいことが知られている。
On the other hand, tank trucks and large containers are used when transported in a molten state. In that case, the dough is heated to about 50 ° C. so that it does not cool and harden, and it is transported with stirring. However, by heating and stirring for a long time, the flavor deteriorates and the viscosity increases over time. Problems arise. In particular, when raw milk-derived raw materials are included like white chocolate dough, it is known that flavor deterioration and viscosity increase are likely to occur.
特許文献１には、１～１０重量％の加水を行った後、水分１～４．５重量％となるように乾燥した粉乳を１０～３０重量％配合する、メイラード風味を有するチョコレート様食品の製造方法について記載されている。しかしながら油性菓子生地の粘度上昇の抑制については何ら述べられていない。
Patent Document 1 discloses a chocolate-like food having a Maillard flavor, comprising 1 to 10% by weight of water added and then 10 to 30% by weight of dried milk powder so as to have a water content of 1 to 4.5% by weight. A manufacturing method is described. However, nothing is said about the suppression of the viscosity increase of oily confectionery dough.
特許文献２には、無脂乳固形分を７～２３重量％含有し、かつ、含有する乳糖中の非結晶乳糖の割合が８５重量％以下である、融解状態での輸送・保管用チョコレート様食品について記載されており、チョコレート様食品の製造工程において、微細化工程が終了するまでに一定量の水分を含有させた上で一定の加熱を行ってチョコレート様食品に含まれる乳糖の一部を結晶乳糖とすることで、乳類を多く含むチョコレート様食品であっても、融解状態で輸送、保管できるとしている。しかしながらこの方法では、乳糖の一部を結晶乳糖とするために、微粒化工程前に約５５～９０℃で１時間以上６時間未満という加熱処理が必要であり、温調設備を付帯したニーダー等の大型の撹拌装置が必要となり、工程も増えて煩雑となる。
Patent Document 2 discloses a chocolate-like product for transportation and storage in a melted state, containing 7 to 23% by weight of non-fat milk solids and the proportion of amorphous lactose in the contained lactose is 85% by weight or less. In the manufacturing process of chocolate-like food, a part of the lactose contained in the chocolate-like food is added by adding a certain amount of water before the miniaturization process is completed. By using crystalline lactose, even chocolate-like foods containing a large amount of milk can be transported and stored in a molten state. However, in this method, since a part of the lactose is converted into crystalline lactose, a heat treatment of about 1 to less than 6 hours is required at about 55 to 90 ° C. before the atomization step. Large-sized agitation apparatus is required, which increases the number of processes and becomes complicated.
特許文献３には、脂肪酸基の５０％以上がラウリン酸でありＨＬＢ値が４以下であるショ糖脂肪酸エステルと、乳成分とを含有し、経時的な粘度の上昇が抑制されたチョコレート生地を用いたチョコレート、について記載されている。
従来より、油性菓子生地の粘度を下げるために、レシチンおよびシュガーエステル等の様々な乳化剤を使用するとよいことが知られているが、乳化剤を添加すると好ましくない風味が発現することがあり、コスト的にも好ましくない。 Patent Document 3 discloses a chocolate dough containing a sucrose fatty acid ester in which 50% or more of the fatty acid groups are lauric acid and an HLB value of 4 or less, and a milk component, and an increase in viscosity over time is suppressed. The chocolate used is described.
Conventionally, it has been known to use various emulsifiers such as lecithin and sugar ester in order to lower the viscosity of oily confectionery dough. However, when an emulsifier is added, an unpleasant flavor may be expressed, which is costly. Also, it is not preferable.
従来より、油性菓子生地の粘度を下げるために、レシチンおよびシュガーエステル等の様々な乳化剤を使用するとよいことが知られているが、乳化剤を添加すると好ましくない風味が発現することがあり、コスト的にも好ましくない。 Patent Document 3 discloses a chocolate dough containing a sucrose fatty acid ester in which 50% or more of the fatty acid groups are lauric acid and an HLB value of 4 or less, and a milk component, and an increase in viscosity over time is suppressed. The chocolate used is described.
Conventionally, it has been known to use various emulsifiers such as lecithin and sugar ester in order to lower the viscosity of oily confectionery dough. However, when an emulsifier is added, an unpleasant flavor may be expressed, which is costly. Also, it is not preferable.
そこで本発明は、運搬および保管に適した、経時的な増粘を抑制した油性菓子生地、それを用いて得られる油性菓子、およびそれらの製造方法の提供を目的とする。
Therefore, an object of the present invention is to provide an oily confectionery dough that is suitable for transportation and storage and suppresses thickening over time, an oily confectionery obtained by using the dough, and a method for producing the same.
本発明者らは上記の問題を解決すべく鋭意研究を重ねた結果、配合する粉乳の水分含量を２重量％以下に抑えることで油性菓子生地の経時的な増粘を抑制できることを見出し、本発明を完成した。
As a result of intensive studies to solve the above problems, the present inventors have found that the viscosity increase over time of the oily confectionery dough can be suppressed by suppressing the moisture content of the milk powder to be blended to 2% by weight or less. Completed the invention.
本発明は以下の構成からなる。
（１）可食成分および水分含量２重量％以下の粉乳を含む油性菓子原料を混合して混合物を得る工程と、混合物を微細化する工程と、微細化した混合物をコンチングして、油性菓子生地を得る工程とを含む、油性菓子生地の製造方法。
（２）粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程であって、乾燥前に粉乳を加水しないことを特徴とする工程をさらに含む、（１）に記載の油性菓子生地の製造方法。
（３）粉乳が全粉乳または脱脂粉乳である、（１）または（２）に記載の油性菓子生地の製造方法。
（４）可食成分がココアバターおよび糖類を含み、油性菓子生地がホワイトチョコレート生地である、（１）～（３）のいずれかに記載の油性菓子生地の製造方法。
（５）可食成分および水分含量２重量％以下の粉乳を含む油性菓子原料を混合して混合物を得る工程と、混合物を微細化する工程と、微細化した混合物をコンチングして、融解状態の油性菓子生地を得る工程と、融解状態の油性菓子生地を固化させて油性菓子を得る工程とを含む、油性菓子の製造方法。
（６）粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程であって、乾燥前に粉乳を加水しないことを特徴とする工程をさらに含む、（５）に記載の油性菓子の製造方法。
（７）粉乳が全粉乳または脱脂粉乳である、（５）または（６）に記載の油性菓子の製造方法。
（８）可食成分がココアバターおよび糖類を含み、油性菓子生地がホワイトチョコレート生地であり、油性菓子がホワイトチョコレート菓子である、（５）～（７）のいずれに記載の油性菓子生地の製造方法。
（９）可食成分および水分含量２重量％以下の粉乳を含む油性菓子生地。
（１０）可食成分がココアバターおよび糖類を含むホワイトチョコレート生地である、（９）に記載の油性菓子生地。 The present invention has the following configuration.
(1) An oily confectionery dough obtained by mixing an edible ingredient and an oily confectionery raw material containing milk powder having a moisture content of 2% by weight or less, obtaining a mixture, refining the mixture, and conching the refined mixture A process for producing an oily confectionery dough.
(2) The oil-based confectionery according to (1), further comprising a step of preparing powdered milk having a water content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not added before drying. Fabrication method.
(3) The method for producing an oily confectionery dough according to (1) or (2), wherein the milk powder is whole milk powder or skim milk powder.
(4) The method for producing an oily confectionery dough according to any one of (1) to (3), wherein the edible component comprises cocoa butter and sugar and the oily confectionery dough is a white chocolate dough.
(5) A step of obtaining a mixture by mixing edible ingredients and an oily confectionery raw material containing milk powder having a moisture content of 2% by weight or less, a step of refining the mixture, a conching of the refined mixture, A method for producing an oily confectionery, comprising a step of obtaining an oily confectionery dough and a step of solidifying the molten oily confectionery dough to obtain an oily confectionery.
(6) The oily confectionery according to (5), further comprising a step of preparing powdered milk having a moisture content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not added before drying. Manufacturing method.
(7) The method for producing an oily confectionery according to (5) or (6), wherein the milk powder is whole milk powder or skim milk powder.
(8) Production of oily confectionery dough according to any of (5) to (7), wherein the edible component comprises cocoa butter and sugar, the oily confectionery dough is a white chocolate dough, and the oily confectionery is a white chocolate confectionery. Method.
(9) An oily confectionery dough containing edible ingredients and milk powder having a moisture content of 2% by weight or less.
(10) The oily confectionery dough according to (9), wherein the edible component is a white chocolate dough containing cocoa butter and sugars.
（１）可食成分および水分含量２重量％以下の粉乳を含む油性菓子原料を混合して混合物を得る工程と、混合物を微細化する工程と、微細化した混合物をコンチングして、油性菓子生地を得る工程とを含む、油性菓子生地の製造方法。
（２）粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程であって、乾燥前に粉乳を加水しないことを特徴とする工程をさらに含む、（１）に記載の油性菓子生地の製造方法。
（３）粉乳が全粉乳または脱脂粉乳である、（１）または（２）に記載の油性菓子生地の製造方法。
（４）可食成分がココアバターおよび糖類を含み、油性菓子生地がホワイトチョコレート生地である、（１）～（３）のいずれかに記載の油性菓子生地の製造方法。
（５）可食成分および水分含量２重量％以下の粉乳を含む油性菓子原料を混合して混合物を得る工程と、混合物を微細化する工程と、微細化した混合物をコンチングして、融解状態の油性菓子生地を得る工程と、融解状態の油性菓子生地を固化させて油性菓子を得る工程とを含む、油性菓子の製造方法。
（６）粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程であって、乾燥前に粉乳を加水しないことを特徴とする工程をさらに含む、（５）に記載の油性菓子の製造方法。
（７）粉乳が全粉乳または脱脂粉乳である、（５）または（６）に記載の油性菓子の製造方法。
（８）可食成分がココアバターおよび糖類を含み、油性菓子生地がホワイトチョコレート生地であり、油性菓子がホワイトチョコレート菓子である、（５）～（７）のいずれに記載の油性菓子生地の製造方法。
（９）可食成分および水分含量２重量％以下の粉乳を含む油性菓子生地。
（１０）可食成分がココアバターおよび糖類を含むホワイトチョコレート生地である、（９）に記載の油性菓子生地。 The present invention has the following configuration.
(1) An oily confectionery dough obtained by mixing an edible ingredient and an oily confectionery raw material containing milk powder having a moisture content of 2% by weight or less, obtaining a mixture, refining the mixture, and conching the refined mixture A process for producing an oily confectionery dough.
(2) The oil-based confectionery according to (1), further comprising a step of preparing powdered milk having a water content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not added before drying. Fabrication method.
(3) The method for producing an oily confectionery dough according to (1) or (2), wherein the milk powder is whole milk powder or skim milk powder.
(4) The method for producing an oily confectionery dough according to any one of (1) to (3), wherein the edible component comprises cocoa butter and sugar and the oily confectionery dough is a white chocolate dough.
(5) A step of obtaining a mixture by mixing edible ingredients and an oily confectionery raw material containing milk powder having a moisture content of 2% by weight or less, a step of refining the mixture, a conching of the refined mixture, A method for producing an oily confectionery, comprising a step of obtaining an oily confectionery dough and a step of solidifying the molten oily confectionery dough to obtain an oily confectionery.
(6) The oily confectionery according to (5), further comprising a step of preparing powdered milk having a moisture content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not added before drying. Manufacturing method.
(7) The method for producing an oily confectionery according to (5) or (6), wherein the milk powder is whole milk powder or skim milk powder.
(8) Production of oily confectionery dough according to any of (5) to (7), wherein the edible component comprises cocoa butter and sugar, the oily confectionery dough is a white chocolate dough, and the oily confectionery is a white chocolate confectionery. Method.
(9) An oily confectionery dough containing edible ingredients and milk powder having a moisture content of 2% by weight or less.
(10) The oily confectionery dough according to (9), wherein the edible component is a white chocolate dough containing cocoa butter and sugars.
本発明により、経時的に増粘してしまい輸送・保管時等に取扱いが難しかった、乳成分が配合された油性菓子生地の経時的増粘を抑制し、成形時の取り扱いを容易にし、かつ風味の劣化を抑えることが可能となる。
According to the present invention, it is difficult to handle during transportation and storage due to thickening over time, suppresses the thickening of oily confectionery dough containing milk components over time, facilitates handling during molding, and It becomes possible to suppress the deterioration of the flavor.
以下、本発明の実施形態について詳細に説明する。
Hereinafter, embodiments of the present invention will be described in detail.
本発明における油性菓子とは、特定の温度以下において硬化する可食性油脂の連続層からなるマトリックスに、可食成分、たとえばココアパウダー、糖類および乳固形分等の微粉砕物を懸濁させた食品で、任意には各種の添加剤、香料等を添加してもよい。油脂としては動物由来の油脂および植物由来の油脂のどちらも使用することができる。動物由来の油脂の例としては乳脂肪、ラードおよびヘット、植物由来の油脂の例としてはココアバター、オリーブオイル、パーム油および大豆油が挙げられる。油性菓子の例としては、ホワイトチョコレート、ホイップクリームおよびバタークリームが挙げられる。
The oily confectionery in the present invention is a food in which finely pulverized products such as cocoa powder, saccharides and milk solids are suspended in a matrix composed of a continuous layer of edible oils and fats that harden below a specific temperature. In addition, various additives, fragrances and the like may optionally be added. As fats and oils, both animal-derived fats and plant-derived fats and oils can be used. Examples of animal-derived oils and fats include milk fat, lard and het, and examples of plant-derived oils and fats include cocoa butter, olive oil, palm oil and soybean oil. Examples of oily confectionery include white chocolate, whipped cream and butter cream.
本発明の態様における油性菓子原料は、油性菓子を構成する材料を意味し、可食性油脂および可食成分を含む。
The oily confectionery raw material in the embodiment of the present invention means a material constituting the oily confectionery, and includes edible oils and fats and edible ingredients.
油性菓子生地は、可食成分および粉乳を含む油性菓子原料を混合し、得られた混合物をレファイナー等の粉砕機で微細化した後、コンチング処理を経て製造される。
The oily confectionery dough is manufactured through a conching process after mixing an edible confectionery raw material containing edible ingredients and powdered milk, and then refining the resulting mixture with a grinder such as a refiner.
本発明におけるホワイトチョコレートとは、「チョコレート類の表示に関する公正競争規約」で定めるところのチョコレート、準チョコレートに限らず、本発明の効果を奏するものであれば何でもよい。また、テンパータイプであるか、ノンテンパータイプであるかも問わない。
The white chocolate in the present invention is not limited to chocolate and quasi-chocolate defined in the “Fair Competition Rules for the Display of Chocolates”, and may be anything as long as the effects of the present invention are exhibited. Further, it may be a temper type or a non-temper type.
本発明の態様におけるホワイトチョコレート原料は、ホワイトチョコレートを構成する材料を意味し、ココアバター、糖類および粉乳を含む。ホワイトチョコレート原料は、他の材料、たとえばホエイパウダー等の粉乳以外の生乳由来原料、ココアバター以外の油脂、乳化剤および香料等を含んでいてもよい。
The white chocolate raw material in the embodiment of the present invention means a material constituting white chocolate, and includes cocoa butter, sugar and milk powder. The white chocolate raw material may contain other materials, for example, raw milk-derived raw materials other than milk powder such as whey powder, fats and oils other than cocoa butter, emulsifiers, and fragrances.
ホワイトチョコレート生地は、ココアバター、糖類および粉乳を含むホワイトチョコレート原料を混合し、得られた混合物をレファイナー等の粉砕機で微細化した後、コンチング処理を経て製造される。
White chocolate dough is manufactured through a conching process after mixing white chocolate raw materials including cocoa butter, sugar and powdered milk, and making the resulting mixture fine with a grinder such as a refiner.
油性菓子は、融解状態の油性菓子生地を成形型に入れ、冷却による固化、焼成する等加熱による固化、含浸およびコーティング等の方法によって得られる。一般に融解状態とは、油性菓子生地が流動性のある状態を示す。また、油性菓子生地を他の食材と組み合わせることにより複合油性菓子を得ることもできる。他の食材としては、たとえばビスケット等の焼き菓子、膨化スナック、パフ、ナッツ、ドライフルーツ、キャンディ、キャラメルおよびプレッツェルが挙げられる。他の食材と組み合わせて複合油性菓子を得る方法としては、たとえば固化させた油性菓子生地の内部に他の食材を包含させる方法、空隙を有する他の食材に融解状態の油性菓子生地を含浸させる方法、および他の食材を融解状態の油性菓子生地でコーティングする方法が挙げられる。
Oily confectionery is obtained by a method such as solidification by heating such as solidification by cooling, baking, etc., impregnation and coating by putting molten oily confectionery dough into a mold. Generally, the melted state indicates a state in which the oily confectionery dough is fluid. A composite oily confectionery can also be obtained by combining the oily confectionery dough with other ingredients. Examples of other foods include baked confectionery such as biscuits, puffed snacks, puffs, nuts, dried fruits, candy, caramel and pretzel. As a method of obtaining a composite oily confectionery in combination with other foodstuffs, for example, a method of including other foodstuffs in a solidified oily confectionery dough, a method of impregnating a melted oily confectionery dough with other foodstuffs having voids And other food ingredients are coated with a melted oily confectionery dough.
本発明の態様における油性菓子生地は、無脂乳固形分を含有する。この無脂乳固形分は乳由来の原料、すなわち全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、発酵乳パウダー、練乳パウダー、チーズパウダー、牛乳、濃縮乳、クリーム、ホエイ、バターミルク、発酵乳、練乳、チーズ等に由来するものである。
The oily confectionery dough in the embodiment of the present invention contains non-fat milk solids. This non-fat milk solid content is a raw material derived from milk, namely whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, fermented milk powder, condensed milk powder, cheese powder, milk, concentrated milk, cream, whey, buttermilk , Derived from fermented milk, condensed milk, cheese and the like.
本発明の態様において粉乳とは、乳由来成分を乾燥して得られる全粉乳（全脂粉乳）および脱脂粉乳のことである。全粉乳および脱脂粉乳の水分量は、通常３％台である。
In the embodiment of the present invention, the powdered milk is whole milk powder (whole milk powder) and skim milk powder obtained by drying milk-derived components. The water content of whole milk powder and skim milk powder is usually on the order of 3%.
本発明の態様において、油性菓子原料に含まれる粉乳の水分含量は２重量％以下である。粉乳の水分含量は、特に限定されず、１．５重量％以下であってもよく、１．２重量％以下であってもよい。また、粉乳の水分含量は、０．１重量％以上であってもよく、０．２重量％以上であってもよく、０．３重量％以上であってもよい。
In the embodiment of the present invention, the water content of the milk powder contained in the oily confectionery raw material is 2% by weight or less. The water content of the milk powder is not particularly limited, and may be 1.5% by weight or less or 1.2% by weight or less. Further, the water content of the milk powder may be 0.1% by weight or more, 0.2% by weight or more, or 0.3% by weight or more.
本発明の態様において、粉乳の乾燥方法は、乾燥前に粉乳を加水しないことを特徴とする。乾燥前に粉乳を加水せず、加熱による褐変およびキャラメル様の香味発現が生じないものであれば方法は問わないが、長時間の加熱による風味の劣化および高温による褐変を防ぐためには、凡そ６０～１００℃、１２０分以下で行うことが好ましい。たとえば８０℃設定の通風オーブンで撹拌すると、約３０分で水分含量２重量％以下まで乾燥させることができる。
In an embodiment of the present invention, the method for drying milk powder is characterized by not adding water to the milk powder before drying. Any method can be used as long as the milk powder is not hydrated before drying and browning by heating and caramel-like flavor expression does not occur. However, in order to prevent the deterioration of flavor by long-time heating and browning by high temperature, it is about 60%. It is preferably carried out at -100 ° C. for 120 minutes or less. For example, if it stirs in the ventilation oven set at 80 degreeC, it can be dried to the water content of 2 weight% or less in about 30 minutes.
本発明の態様において水分含量とは、水分計ＭＯＣ６３ｕ（株式会社島津製作所製）を用い、乾燥温度１１０℃、乾燥時間１５分、試料量５ｇで測定した値である。
In the embodiment of the present invention, the moisture content is a value measured using a moisture meter MOC63u (manufactured by Shimadzu Corporation) at a drying temperature of 110 ° C., a drying time of 15 minutes, and a sample amount of 5 g.
また本発明の態様において粘度とは、通常のＢ型粘度計を用い、５０℃で、ローターＮｏ．６を用い、回転速度４ｒｐｍの条件で測定した値である。
Further, in the embodiment of the present invention, the viscosity is a rotor No. using a normal B-type viscometer at 50 ° C. 6 and measured at a rotational speed of 4 rpm.
通常のホワイトチョコレート等の油性菓子生地において、粘度は５００００ｃＰ程度であれば流動性はあると言える。しかし、生地の粘度が５００００ｃＰ付近であると、混入した気泡が抜けにくく、気泡を取り除くためのタッピング工程が不可欠となり、製造工程が増えて煩雑となる。また、混入した気泡が取り除き切れない場合には、型に流し込んだ際に、混入した気泡により表面に穴が生じてしまうことがあり、質の面でも好ましくない。気泡が抜けやすく好ましい粘度は、４００００ｃＰ以下であり、さらに好ましい粘度は３５０００ｃＰ以下である。
In an oily confectionery material such as ordinary white chocolate, if the viscosity is about 50000 cP, it can be said that there is fluidity. However, when the viscosity of the dough is around 50000 cP, the mixed bubbles are difficult to escape, and a tapping process for removing the bubbles becomes indispensable, and the manufacturing process increases and becomes complicated. In addition, when the mixed bubbles cannot be completely removed, holes may be formed on the surface due to the mixed bubbles when poured into the mold, which is not preferable in terms of quality. Bubbles are easy to escape and a preferred viscosity is 40000 cP or less, and a more preferred viscosity is 35000 cP or less.
本発明の態様において、経時的な粘度上昇は上昇率が３０％以下であることが望ましい。上昇率が３０％を超えると、たとえ十分に流動性があるものでも製造直後の生地と比べ明らかに作業性が悪くなるため、本願の目的である粘度上昇の抑制という観点から３０％以下が望ましい。
ここでいう粘度の上昇率とは、前述の測定方法により得られる粘度の数値を用い、所定時間経過後の数値をスタート時の数値で除して得られる上昇率を意味する。たとえば７２時間後の粘度がスタート時に比べ１３０％だった場合、上昇率は３０％である。 In the embodiment of the present invention, the increase in viscosity over time is preferably 30% or less. If the rate of increase exceeds 30%, even if it is sufficiently fluid, workability is clearly worse compared to the dough immediately after manufacture, so 30% or less is desirable from the viewpoint of suppressing viscosity increase, which is the purpose of the present application. .
The rate of increase in viscosity here means the rate of increase obtained by dividing the numerical value after the elapse of a predetermined time by the numerical value at the start using the numerical value of the viscosity obtained by the above-described measuring method. For example, when the viscosity after 72 hours is 130% compared to the start time, the rate of increase is 30%.
ここでいう粘度の上昇率とは、前述の測定方法により得られる粘度の数値を用い、所定時間経過後の数値をスタート時の数値で除して得られる上昇率を意味する。たとえば７２時間後の粘度がスタート時に比べ１３０％だった場合、上昇率は３０％である。 In the embodiment of the present invention, the increase in viscosity over time is preferably 30% or less. If the rate of increase exceeds 30%, even if it is sufficiently fluid, workability is clearly worse compared to the dough immediately after manufacture, so 30% or less is desirable from the viewpoint of suppressing viscosity increase, which is the purpose of the present application. .
The rate of increase in viscosity here means the rate of increase obtained by dividing the numerical value after the elapse of a predetermined time by the numerical value at the start using the numerical value of the viscosity obtained by the above-described measuring method. For example, when the viscosity after 72 hours is 130% compared to the start time, the rate of increase is 30%.
本発明の態様において、油性菓子生地における無脂乳固形分含量は、少なければ増粘も生じにくいため、特に限定されず、０重量％より多ければよい。経時的な増粘を抑制するという本願発明の効果が明確となるためには、無脂乳固形分含量は２重量％以上であることが好ましく、５重量％以上であることがより好ましく、さらに、２５重量％以下であることが好ましく、２０重量％以下であることがより好ましい。
In the embodiment of the present invention, the non-fat milk solid content in the oil-based confectionery dough is not particularly limited because it is less likely to cause thickening, and may be more than 0% by weight. In order to clarify the effect of the present invention to suppress the thickening over time, the non-fat milk solid content is preferably 2% by weight or more, more preferably 5% by weight or more, , Preferably 25% by weight or less, and more preferably 20% by weight or less.
本発明の態様において、油性菓子生地における粉乳配合量は、１５重量％以上であることが好ましく、２５重量％以上であることがより好ましい。油性菓子生地の粉乳配合量が１５重量％以上であると、風味が良好となり、かつ経時的な増粘を抑制するという本願発明の効果が明確となる。また、粉乳配合量は４０重量％以下であることが好ましい。油性菓子生地の粉乳配合量が４０重量％以下であると、油性菓子生地の流動性が確保しやすく、本願発明の効果が発揮されやすいからである。
In the embodiment of the present invention, the amount of powdered milk in the oily confectionery dough is preferably 15% by weight or more, and more preferably 25% by weight or more. When the amount of the powdered milk in the oily confectionery dough is 15% by weight or more, the flavor is good and the effect of the present invention of suppressing the increase in viscosity over time becomes clear. Moreover, it is preferable that powdered milk compounding quantity is 40 weight% or less. It is because the fluidity | liquidity of oil-based confectionery dough is easy to ensure that the powdered milk compounding quantity of oil-based confectionery dough is 40 weight% or less, and the effect of this invention is easy to be exhibited.
本発明の態様において、油性菓子生地における固形分のメディアン径の下限は、５μｍ以上、さらに好ましくは６μｍ以上、上限は、好ましくは１５μｍ以下、さらに好ましくは１４μｍ以下である。
In the embodiment of the present invention, the lower limit of the median diameter of the solid content in the oily confectionery dough is 5 μm or more, more preferably 6 μm or more, and the upper limit is preferably 15 μm or less, more preferably 14 μm or less.
本発明の態様において、油性菓子生地の製造方法および油性菓子の製造方法は、可食成分および粉乳を含む油性菓子原料を混合して混合物を得る工程、混合物を微細化する工程、ならびに微細化した混合物をコンチングして、油性菓子生地を得る工程を含む。油性菓子の製造方法は、さらに融解状態の油性菓子生地を固化させて油性菓子を得る工程を含む。
油性菓子生地の製造方法および油性菓子の製造方法は、さらに、粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程を含むことができる。粉乳の乾燥方法については上述した通りである。また、可食成分および粉乳以外の油性菓子原料に含まれる材料についても上述した通りである。 In an embodiment of the present invention, the method for producing an oily confectionery dough and the method for producing an oily confectionery include a step of mixing an edible ingredient and an oily confectionery raw material containing powdered milk to obtain a mixture, a step of refining the mixture, and a step of refining Conching the mixture to obtain an oily confectionery dough. The method for producing an oily confectionery further includes a step of solidifying the melted oily confectionery dough to obtain an oily confectionery.
The method for producing an oily confectionery dough and the method for producing an oily confectionery can further include a step of preparing milk powder having a moisture content of 2% by weight or less by drying the milk powder. The method for drying the milk powder is as described above. Moreover, it is as having mentioned above also about the material contained in oil-based confectionery raw materials other than an edible component and milk powder.
油性菓子生地の製造方法および油性菓子の製造方法は、さらに、粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程を含むことができる。粉乳の乾燥方法については上述した通りである。また、可食成分および粉乳以外の油性菓子原料に含まれる材料についても上述した通りである。 In an embodiment of the present invention, the method for producing an oily confectionery dough and the method for producing an oily confectionery include a step of mixing an edible ingredient and an oily confectionery raw material containing powdered milk to obtain a mixture, a step of refining the mixture, and a step of refining Conching the mixture to obtain an oily confectionery dough. The method for producing an oily confectionery further includes a step of solidifying the melted oily confectionery dough to obtain an oily confectionery.
The method for producing an oily confectionery dough and the method for producing an oily confectionery can further include a step of preparing milk powder having a moisture content of 2% by weight or less by drying the milk powder. The method for drying the milk powder is as described above. Moreover, it is as having mentioned above also about the material contained in oil-based confectionery raw materials other than an edible component and milk powder.
本発明の態様において、ホワイトチョコレート生地の製造方法およびホワイトチョコレート菓子の製造方法は、ココアバター、糖類および粉乳を含むホワイトチョコレート原料を混合して混合物を得る工程、混合物を微細化する工程、ならびに微細化した混合物をコンチングして、ホワイトチョコレート生地を得る工程を含む。ホワイトチョコレート菓子の製造方法は、さらに融解状態のホワイトチョコレート生地を固化させてホワイトチョコレート菓子を得る工程を含む。
ホワイトチョコレート生地の製造方法およびホワイトチョコレート菓子の製造方法は、さらに、粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程を含むことができる。粉乳の乾燥方法については上述した通りである。また、ココアバター、糖類および粉乳以外のホワイトチョコレート原料に含まれる材料についても上述した通りである。 In the embodiment of the present invention, the method for producing white chocolate dough and the method for producing white chocolate confectionery include a step of obtaining a mixture by mixing white chocolate ingredients containing cocoa butter, sugar and milk powder, a step of refining the mixture, And conching the converted mixture to obtain a white chocolate dough. The manufacturing method of white chocolate confectionery further includes a step of solidifying molten white chocolate dough to obtain white chocolate confectionery.
The method for producing white chocolate dough and the method for producing white chocolate confectionery can further include a step of preparing milk powder having a moisture content of 2% by weight or less by drying the milk powder. The method for drying the milk powder is as described above. Moreover, it is as having mentioned above also about the material contained in white chocolate raw materials other than cocoa butter, saccharides, and milk powder.
ホワイトチョコレート生地の製造方法およびホワイトチョコレート菓子の製造方法は、さらに、粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程を含むことができる。粉乳の乾燥方法については上述した通りである。また、ココアバター、糖類および粉乳以外のホワイトチョコレート原料に含まれる材料についても上述した通りである。 In the embodiment of the present invention, the method for producing white chocolate dough and the method for producing white chocolate confectionery include a step of obtaining a mixture by mixing white chocolate ingredients containing cocoa butter, sugar and milk powder, a step of refining the mixture, And conching the converted mixture to obtain a white chocolate dough. The manufacturing method of white chocolate confectionery further includes a step of solidifying molten white chocolate dough to obtain white chocolate confectionery.
The method for producing white chocolate dough and the method for producing white chocolate confectionery can further include a step of preparing milk powder having a moisture content of 2% by weight or less by drying the milk powder. The method for drying the milk powder is as described above. Moreover, it is as having mentioned above also about the material contained in white chocolate raw materials other than cocoa butter, saccharides, and milk powder.
以下、実施例を挙げて更に詳しく説明するが、本発明はこれらに限定されるものではない。
Hereinafter, although an example is given and it explains in more detail, the present invention is not limited to these.
実施例１
砂糖３７重量部、ココアバター３５重量部、水分含量を１．０９重量％に調整した全粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度２９０００ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ、３３７５０ｃＰであった。 Example 1
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of whole milk powder adjusted to a water content of 1.09% by weight, 0.5 parts by weight of soy lecithin, 0.5 parts by weight of fragrance, and according to the standard method of chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 29000 cP was obtained. The obtained white chocolate dough was put in a sealed container in a melted state, allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured. As a result, it was 33750 cP.
砂糖３７重量部、ココアバター３５重量部、水分含量を１．０９重量％に調整した全粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度２９０００ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ、３３７５０ｃＰであった。 Example 1
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of whole milk powder adjusted to a water content of 1.09% by weight, 0.5 parts by weight of soy lecithin, 0.5 parts by weight of fragrance, and according to the standard method of chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 29000 cP was obtained. The obtained white chocolate dough was put in a sealed container in a melted state, allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured. As a result, it was 33750 cP.
実施例２
砂糖３７重量部、ココアバター３５重量部、水分含量を０．３７重量％に調整した脱脂粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度２９０００ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ、３０５００ｃＰであった。 Example 2
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of skim milk powder adjusted to a water content of 0.37% by weight, 0.5 parts by weight of soy lecithin, and 0.5 parts by weight of fragrance, according to the standard method for chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 29000 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state, allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured. As a result, it was 30500 cP.
砂糖３７重量部、ココアバター３５重量部、水分含量を０．３７重量％に調整した脱脂粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度２９０００ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ、３０５００ｃＰであった。 Example 2
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of skim milk powder adjusted to a water content of 0.37% by weight, 0.5 parts by weight of soy lecithin, and 0.5 parts by weight of fragrance, according to the standard method for chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 29000 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state, allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured. As a result, it was 30500 cP.
比較例１
砂糖３７重量部、ココアバター３５重量部、水分含量を２．３３重量％に調整した全粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度３２２５０ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ粘度上昇が激しく、測定不能であった。 Comparative Example 1
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of whole milk powder adjusted to a water content of 2.33% by weight, 0.5 parts by weight of soy lecithin, 0.5 parts by weight of fragrance, and according to the standard method for chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 32250 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state and allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured.
砂糖３７重量部、ココアバター３５重量部、水分含量を２．３３重量％に調整した全粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度３２２５０ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ粘度上昇が激しく、測定不能であった。 Comparative Example 1
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of whole milk powder adjusted to a water content of 2.33% by weight, 0.5 parts by weight of soy lecithin, 0.5 parts by weight of fragrance, and according to the standard method for chocolate production After mixing, grinding and conching, a white chocolate dough having a viscosity of 32250 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state and allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured.
比較例２
砂糖３７重量部、ココアバター３５重量部、水分含量を３．００重量％に調整した脱脂粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度３４５００ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ粘度上昇が激しく、測定不能であった。 Comparative Example 2
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of skim milk powder adjusted to a water content of 3.00% by weight, 0.5 parts by weight of soybean lecithin, and 0.5 parts by weight of fragrance, After mixing, grinding and conching, a white chocolate dough having a viscosity of 34500 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state and allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured.
砂糖３７重量部、ココアバター３５重量部、水分含量を３．００重量％に調整した脱脂粉乳２７重量部、大豆レシチン０．５重量部、香料０．５重量部を用い、チョコレート製造の定法に従って混合、粉砕、コンチングを経て、粘度３４５００ｃＰのホワイトチョコレート生地を得た。得られたホワイトチョコレート生地を融解状態で密閉容器に入れ、５０℃の環境下で７２時間静置した後に粘度測定したところ粘度上昇が激しく、測定不能であった。 Comparative Example 2
Using 37 parts by weight of sugar, 35 parts by weight of cocoa butter, 27 parts by weight of skim milk powder adjusted to a water content of 3.00% by weight, 0.5 parts by weight of soybean lecithin, and 0.5 parts by weight of fragrance, After mixing, grinding and conching, a white chocolate dough having a viscosity of 34500 cP was obtained. The obtained white chocolate dough was put in a closed container in a melted state and allowed to stand for 72 hours in an environment of 50 ° C., and then the viscosity was measured.
試験例１
実施例１～２で得られた５０℃の環境下で７２時間静置後のホワイトチョコレート生地をテンパリングして、たて２８ｍｍ、横２８ｍｍ、厚さ３ｍｍの型に流し込んだ。生地の粘度上昇が抑えられたため、型へ流し込むまでの作業においてホワイトチョコレート生地は扱いやすく、７２時間静置前の生地を扱った時とほぼ同様に、型の隅々まで生地を広げるのも容易で、作業に支障のある変化はなかった。冷却固化したのち油性菓子を型から取り出し、固形のホワイトチョコレートを得た。得られたホワイトチョコレートは、それぞれ７２時間静置前の生地を用いて得られたものと比べ、外観、風味ともに何ら遜色のないものであった。 Test example 1
The white chocolate dough that had been allowed to stand for 72 hours in the environment of 50 ° C. obtained in Examples 1 and 2 was tempered and poured into a mold having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm. Because the increase in the viscosity of the dough is suppressed, white chocolate dough is easy to handle in the work until pouring into the mold, and it is easy to spread the dough to every corner of the mold, just as when handling the dough before standing for 72 hours There were no changes that hindered the work. After cooling and solidifying, the oily confectionery was taken out of the mold to obtain a solid white chocolate. The obtained white chocolate was in no way inferior in appearance and flavor compared to those obtained using the dough before standing for 72 hours.
実施例１～２で得られた５０℃の環境下で７２時間静置後のホワイトチョコレート生地をテンパリングして、たて２８ｍｍ、横２８ｍｍ、厚さ３ｍｍの型に流し込んだ。生地の粘度上昇が抑えられたため、型へ流し込むまでの作業においてホワイトチョコレート生地は扱いやすく、７２時間静置前の生地を扱った時とほぼ同様に、型の隅々まで生地を広げるのも容易で、作業に支障のある変化はなかった。冷却固化したのち油性菓子を型から取り出し、固形のホワイトチョコレートを得た。得られたホワイトチョコレートは、それぞれ７２時間静置前の生地を用いて得られたものと比べ、外観、風味ともに何ら遜色のないものであった。 Test example 1
The white chocolate dough that had been allowed to stand for 72 hours in the environment of 50 ° C. obtained in Examples 1 and 2 was tempered and poured into a mold having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm. Because the increase in the viscosity of the dough is suppressed, white chocolate dough is easy to handle in the work until pouring into the mold, and it is easy to spread the dough to every corner of the mold, just as when handling the dough before standing for 72 hours There were no changes that hindered the work. After cooling and solidifying, the oily confectionery was taken out of the mold to obtain a solid white chocolate. The obtained white chocolate was in no way inferior in appearance and flavor compared to those obtained using the dough before standing for 72 hours.
試験例２
比較例１～２で得られた５０℃の環境下で７２時間静置後のホワイトチョコレート生地をテンパリングして、試験例１と同じ型に流し込んだ。生地の粘度が高かったので、型へ流し込むまでの作業においてホワイトチョコレート生地は扱いづらく、型の隅々まで生地を広げるのに、手作業が必要であった。冷却固化したのち油性菓子を型から取り出し、固形のホワイトチョコレートを得た。得られたホワイトチョコレートは７２時間静置前の生地を用いて得られたものと比べ、ところどころに抜けきらなかった気泡による穴が生じてしまった。さらに、得られたホワイトチョコレートは、それぞれ７２時間静置前の生地を用いて得られたものと比べ、外観、風味においてやや劣るものであった。 Test example 2
The white chocolate dough after standing for 72 hours in the environment of 50 ° C. obtained in Comparative Examples 1 and 2 was tempered and poured into the same mold as in Test Example 1. Since the dough had a high viscosity, it was difficult to handle the white chocolate dough until it was poured into the mold, and manual work was required to spread the dough to every corner of the mold. After cooling and solidifying, the oily confectionery was taken out of the mold to obtain a solid white chocolate. The obtained white chocolate had holes due to bubbles that could not be removed in some places, compared with the one obtained using the dough before standing for 72 hours. Furthermore, the obtained white chocolates were somewhat inferior in appearance and flavor as compared with those obtained using the dough before standing for 72 hours.
比較例１～２で得られた５０℃の環境下で７２時間静置後のホワイトチョコレート生地をテンパリングして、試験例１と同じ型に流し込んだ。生地の粘度が高かったので、型へ流し込むまでの作業においてホワイトチョコレート生地は扱いづらく、型の隅々まで生地を広げるのに、手作業が必要であった。冷却固化したのち油性菓子を型から取り出し、固形のホワイトチョコレートを得た。得られたホワイトチョコレートは７２時間静置前の生地を用いて得られたものと比べ、ところどころに抜けきらなかった気泡による穴が生じてしまった。さらに、得られたホワイトチョコレートは、それぞれ７２時間静置前の生地を用いて得られたものと比べ、外観、風味においてやや劣るものであった。 Test example 2
The white chocolate dough after standing for 72 hours in the environment of 50 ° C. obtained in Comparative Examples 1 and 2 was tempered and poured into the same mold as in Test Example 1. Since the dough had a high viscosity, it was difficult to handle the white chocolate dough until it was poured into the mold, and manual work was required to spread the dough to every corner of the mold. After cooling and solidifying, the oily confectionery was taken out of the mold to obtain a solid white chocolate. The obtained white chocolate had holes due to bubbles that could not be removed in some places, compared with the one obtained using the dough before standing for 72 hours. Furthermore, the obtained white chocolates were somewhat inferior in appearance and flavor as compared with those obtained using the dough before standing for 72 hours.
実施例３
鶏卵、砂糖、薄力粉、バターを用い、常法によりスポンジケーキを調製した。このスポンジケーキを一辺が２０ｍｍのサイコロ状に切断し、実施例１で得られた５０℃の環境下で７２時間静置後の粘度３３７５０ｃＰのホワイトチョコレート生地に埋没させ、耐圧容器にて１５ｋＰａになるまで減圧処理を施し、その後直ちに大気圧に戻し、スポンジケーキを油性菓子生地から取り出した。スポンジケーキの周囲に付着している余分なホワイトチョコレート生地をエアブローで除去し、１５℃で冷却して複合油性菓子を得た。得られた複合油性菓子は、ホワイトチョコレート生地がスポンジの芯まで十分に含浸していた。 Example 3
Sponge cake was prepared by a conventional method using chicken eggs, sugar, soft flour and butter. This sponge cake is cut into a dice having a side of 20 mm, and is buried in a white chocolate dough having a viscosity of 33750 cP after standing for 72 hours in the environment of 50 ° C. obtained in Example 1, and becomes 15 kPa in a pressure vessel. After that, the pressure was reduced to atmospheric pressure and immediately returned to atmospheric pressure, and the sponge cake was taken out from the oily confectionery dough. Excess white chocolate dough adhering to the periphery of the sponge cake was removed by air blow and cooled at 15 ° C. to obtain a composite oily confectionery. The resulting composite oily confectionery was sufficiently impregnated with white chocolate dough up to the core of the sponge.
鶏卵、砂糖、薄力粉、バターを用い、常法によりスポンジケーキを調製した。このスポンジケーキを一辺が２０ｍｍのサイコロ状に切断し、実施例１で得られた５０℃の環境下で７２時間静置後の粘度３３７５０ｃＰのホワイトチョコレート生地に埋没させ、耐圧容器にて１５ｋＰａになるまで減圧処理を施し、その後直ちに大気圧に戻し、スポンジケーキを油性菓子生地から取り出した。スポンジケーキの周囲に付着している余分なホワイトチョコレート生地をエアブローで除去し、１５℃で冷却して複合油性菓子を得た。得られた複合油性菓子は、ホワイトチョコレート生地がスポンジの芯まで十分に含浸していた。 Example 3
Sponge cake was prepared by a conventional method using chicken eggs, sugar, soft flour and butter. This sponge cake is cut into a dice having a side of 20 mm, and is buried in a white chocolate dough having a viscosity of 33750 cP after standing for 72 hours in the environment of 50 ° C. obtained in Example 1, and becomes 15 kPa in a pressure vessel. After that, the pressure was reduced to atmospheric pressure and immediately returned to atmospheric pressure, and the sponge cake was taken out from the oily confectionery dough. Excess white chocolate dough adhering to the periphery of the sponge cake was removed by air blow and cooled at 15 ° C. to obtain a composite oily confectionery. The resulting composite oily confectionery was sufficiently impregnated with white chocolate dough up to the core of the sponge.
比較例３
実施例３と同様にして得られたサイコロ状のスポンジケーキを、比較例１で得られた５０℃の環境下で７２時間静置後のホワイトチョコレート生地に埋没させ、耐圧容器にて１５ｋＰａになるまで減圧処理を施し、その後直ちに大気圧に戻し、スポンジケーキをホワイトチョコレート生地から取り出したが、ホワイトチョコレートの粘度が高いためスポンジケーキに含浸させることはできなかった。 Comparative Example 3
The dice-like sponge cake obtained in the same manner as in Example 3 was buried in the white chocolate dough after standing for 72 hours in the environment of 50 ° C. obtained in Comparative Example 1, and the pressure became 15 kPa in a pressure vessel. After that, the pressure was reduced to atmospheric pressure and the pressure was immediately returned to atmospheric pressure, and the sponge cake was taken out of the white chocolate dough. However, the sponge cake could not be impregnated due to the high viscosity of the white chocolate.
実施例３と同様にして得られたサイコロ状のスポンジケーキを、比較例１で得られた５０℃の環境下で７２時間静置後のホワイトチョコレート生地に埋没させ、耐圧容器にて１５ｋＰａになるまで減圧処理を施し、その後直ちに大気圧に戻し、スポンジケーキをホワイトチョコレート生地から取り出したが、ホワイトチョコレートの粘度が高いためスポンジケーキに含浸させることはできなかった。 Comparative Example 3
The dice-like sponge cake obtained in the same manner as in Example 3 was buried in the white chocolate dough after standing for 72 hours in the environment of 50 ° C. obtained in Comparative Example 1, and the pressure became 15 kPa in a pressure vessel. After that, the pressure was reduced to atmospheric pressure and the pressure was immediately returned to atmospheric pressure, and the sponge cake was taken out of the white chocolate dough. However, the sponge cake could not be impregnated due to the high viscosity of the white chocolate.
実施例４
実施例１で得られた５０℃の環境下で７２時間静置後の、５０℃、粘度３３７５０ｃＰのホワイトチョコレート生地を、たて２８ｍｍ、横２８ｍｍ、厚さ３ｍｍの型に流し入れたところ、生地を広げる作業をしなくても型の隅々まで生地が行き渡った。次に冷却して成型したところ、得られた固形ホワイトチョコレートは表面が滑らかで美しいものであった。その後、２００℃のオーブンで焼成したところ、良好な風味の焼成ホワイトチョコレートが得られた。 Example 4
When the white chocolate dough having a viscosity of 33750 cP, which had been allowed to stand for 72 hours in the environment of 50 ° C. obtained in Example 1, was poured into a mold having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm, The fabric spread to every corner of the mold without the need to spread it. Next, when it was cooled and molded, the obtained solid white chocolate had a smooth and beautiful surface. Then, when baked in 200 degreeC oven, the baking white chocolate of favorable flavor was obtained.
実施例１で得られた５０℃の環境下で７２時間静置後の、５０℃、粘度３３７５０ｃＰのホワイトチョコレート生地を、たて２８ｍｍ、横２８ｍｍ、厚さ３ｍｍの型に流し入れたところ、生地を広げる作業をしなくても型の隅々まで生地が行き渡った。次に冷却して成型したところ、得られた固形ホワイトチョコレートは表面が滑らかで美しいものであった。その後、２００℃のオーブンで焼成したところ、良好な風味の焼成ホワイトチョコレートが得られた。 Example 4
When the white chocolate dough having a viscosity of 33750 cP, which had been allowed to stand for 72 hours in the environment of 50 ° C. obtained in Example 1, was poured into a mold having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm, The fabric spread to every corner of the mold without the need to spread it. Next, when it was cooled and molded, the obtained solid white chocolate had a smooth and beautiful surface. Then, when baked in 200 degreeC oven, the baking white chocolate of favorable flavor was obtained.
Claims (10)
- 可食成分および水分含量２重量％以下の粉乳を含む油性菓子原料を混合して混合物を得る工程と、混合物を微細化する工程と、微細化した混合物をコンチングして、油性菓子生地を得る工程とを含む、油性菓子生地の製造方法。 A step of mixing an edible ingredient and an oily confectionery raw material containing powdered milk having a water content of 2% by weight or less, a step of refining the mixture, and a step of conching the refined mixture to obtain an oily confectionery dough A method for producing an oily confectionery dough.
- 粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程であって、乾燥前に粉乳を加水しないことを特徴とする工程をさらに含む、請求項１に記載の油性菓子生地の製造方法。 The production of oil-based confectionery dough according to claim 1, further comprising the step of preparing powdered milk having a water content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not hydrated before drying. Method.
- 粉乳が全粉乳または脱脂粉乳である、請求項１または２に記載の油性菓子生地の製造方法。 The method for producing an oily confectionery dough according to claim 1 or 2, wherein the milk powder is whole milk powder or skim milk powder.
- 可食成分がココアバターおよび糖類を含み、油性菓子生地がホワイトチョコレート生地である、請求項１～３のいずれか一項に記載の油性菓子生地の製造方法。 The method for producing an oily confectionery dough according to any one of claims 1 to 3, wherein the edible component comprises cocoa butter and sugar, and the oily confectionery dough is a white chocolate dough.
- 可食成分および水分含量２重量％以下の粉乳を含む油性菓子原料を混合して混合物を得る工程と、混合物を微細化する工程と、微細化した混合物をコンチングして、融解状態の油性菓子生地を得る工程と、融解状態の油性菓子生地を固化させて油性菓子を得る工程とを含む、油性菓子の製造方法。 An oily confectionery dough in a melted state by mixing an edible ingredient and an oily confectionery raw material containing powdered milk having a water content of 2% by weight or less, a step of refining the mixture, and conching the refined mixture And a process for solidifying the melted oily confectionery dough to obtain an oily confectionery.
- 粉乳を乾燥することによって水分含量２重量％以下の粉乳を準備する工程であって、乾燥前に粉乳を加水しないことを特徴とする工程をさらに含む、請求項５に記載の油性菓子の製造方法。 The method for producing an oily confectionery according to claim 5, further comprising a step of preparing powdered milk having a water content of 2% by weight or less by drying the powdered milk, wherein the powdered milk is not hydrated before drying. .
- 粉乳が全粉乳または脱脂粉乳である、請求項５または６に記載の油性菓子の製造方法。 The method for producing an oily confectionery according to claim 5 or 6, wherein the milk powder is whole milk powder or skim milk powder.
- 可食成分がココアバターおよび糖類を含み、油性菓子生地がホワイトチョコレート生地であり、油性菓子がホワイトチョコレート菓子である、請求項５～７のいずれか一項に記載の油性菓子の製造方法。 The method for producing an oily confectionery according to any one of claims 5 to 7, wherein the edible component contains cocoa butter and sugar, the oily confectionery dough is a white chocolate confectionery, and the oily confectionery is a white chocolate confectionery.
- 可食成分および水分含量２重量％以下の粉乳を含む油性菓子生地。 An oily confectionery dough containing edible ingredients and milk powder with a moisture content of 2% by weight or less.
- 可食成分がココアバターおよび糖類を含むホワイトチョコレート生地である、請求項９に記載の油性菓子生地。 The oil-based confectionery dough according to claim 9, wherein the edible component is a white chocolate dough containing cocoa butter and sugars.
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| WO2018168975A1 (en) * | 2017-03-17 | 2018-09-20 | 株式会社明治 | Method for manufacturing impregnated composite fatty confectionery |
| WO2020241897A1 (en) * | 2019-05-31 | 2020-12-03 | 株式会社明治 | Oily confectionery and method for manufacturing same |
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| JP2012217411A (en) * | 2011-04-12 | 2012-11-12 | Fuji Oil Co Ltd | Method for producing chocolate-like food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018168975A1 (en) * | 2017-03-17 | 2018-09-20 | 株式会社明治 | Method for manufacturing impregnated composite fatty confectionery |
| JPWO2018168975A1 (en) * | 2017-03-17 | 2020-01-23 | 株式会社明治 | Method for producing impregnated composite oily confectionery |
| JP7441041B2 (en) | 2017-03-17 | 2024-02-29 | 株式会社明治 | Method for producing impregnated composite oil-based confectionery |
| WO2020241897A1 (en) * | 2019-05-31 | 2020-12-03 | 株式会社明治 | Oily confectionery and method for manufacturing same |
| JPWO2020241897A1 (en) * | 2019-05-31 | 2020-12-03 | ||
| CN113873890A (en) * | 2019-05-31 | 2021-12-31 | 株式会社明治 | Oily snack and method for producing same |
| JP7254914B2 (en) | 2019-05-31 | 2023-04-10 | 株式会社明治 | Oil-based confectionery and its manufacturing method |
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