WO2017170676A1 - 菓子およびその製造方法 - Google Patents

菓子およびその製造方法 Download PDF

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Publication number
WO2017170676A1
WO2017170676A1 PCT/JP2017/012872 JP2017012872W WO2017170676A1 WO 2017170676 A1 WO2017170676 A1 WO 2017170676A1 JP 2017012872 W JP2017012872 W JP 2017012872W WO 2017170676 A1 WO2017170676 A1 WO 2017170676A1
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WO
WIPO (PCT)
Prior art keywords
confectionery
dough
temperature
mixing
fine powder
Prior art date
Application number
PCT/JP2017/012872
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English (en)
French (fr)
Japanese (ja)
Inventor
靖央 道口
葉 樋口
藤本　一郎
匠 徳本
Original Assignee
株式会社 ロッテ
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Publication date
Application filed by 株式会社 ロッテ filed Critical 株式会社 ロッテ
Priority to KR1020187030788A priority Critical patent/KR102457078B1/ko
Priority to JP2018509327A priority patent/JP6887418B2/ja
Publication of WO2017170676A1 publication Critical patent/WO2017170676A1/ja

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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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • 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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a heat-resistant confectionery having an excellent chocolate flavor and a light texture with a crisp crystal feeling and a method for producing the same.
  • Chocolate is a confectionery made from cacao ingredients (cocoa mass, cocoa powder, cocoa butter), sugars, emulsifiers, and the like. Since the melting point of cacao-derived fats and oils is low, chocolate has a problem that it softens at 28 ° C. or higher and melts at a high temperature. In order to eliminate this, heat-resistant chocolate manufactured by baking is known. However, the heat-resistant chocolate that has been baked is not preferable because the texture is crisp. Moreover, it was necessary to raise the temperature to around 150 ° C. during firing, and it was difficult to secure safe manufacturing equipment.
  • chocolate is not limited to a rule (a fair competition rule regarding the display of chocolates) or a rule in law, but means all chocolates containing components derived from cocoa beans.
  • Patent Document 1 discloses a baked chocolate that is not sticky with fingers and discloses that a chocolate dough containing 10-30% trehalose was produced.
  • the baked chocolate of Patent Document 1 requires a step of baking at a high temperature of 200 ° C. in the course of manufacturing, and special manufacturing equipment is required.
  • Patent Document 2 discloses a method for producing heat-resistant chocolate, and discloses a method for heating and solidifying a chocolate dough containing 1-30% by weight of any one of trehalose, palatinose, or glucose at 80-100 ° C.
  • cocoa mass is less than 10 weight%, and it cannot be said that chocolate feeling is high.
  • An object was to provide a confectionery having a light chocolate texture and a sharp crystallizing texture that could not be obtained with conventional heat-resistant chocolate and candy.
  • “having a crystal feeling” means that fine crystals derived from sugar are perceived.
  • a confectionery characterized in that it contains 56% by weight or more of crystalline sugar and 18% by weight or more of cacao mass based on the solid content conversion ratio.
  • a step of mixing crystalline sugar, cacao mass and water and boiling at a temperature of 105 ° C. or higher and 150 ° C. or lower a step of adjusting the temperature of the boiled dough to 45 ° C. or higher and 105 ° C. or lower,
  • a process for producing a confectionery comprising a step of mixing a fine powder of quality and a step of molding a dough mixed with a fine powder of crystalline sugar.
  • the confectionery of the present invention has heat resistance and does not melt at 60 ° C. Moreover, the confectionery of the present invention has a smooth texture and a sharp crystallizing feeling. Moreover, the confectionery of this invention has a high ratio of cacao mass, a feeling of chocolate is high, and can fully taste the flavor of chocolate. In addition, the confectionery of the present invention does not require baking at a high temperature during production.
  • FIG. 6 is a production process diagram of Example 2.
  • FIG. 6 is a production process diagram of Example 3.
  • FIG. 6 is a production process diagram of Example 4.
  • FIG. 10 is a production process diagram of Example 5.
  • FIG. 10 is a production process diagram of Example 6.
  • FIG. 10 is a production process diagram of Example 7.
  • FIG. 10 is a production process diagram of Example 8.
  • FIG. 10 is a production process diagram of Example 9.
  • FIG. 10 is a production process diagram of Example 10.
  • 10 is a production process diagram of Example 11.
  • FIG. 6 is a production process diagram of Comparative Example 1.
  • FIG. 6 is a production process diagram of Comparative Example 2.
  • FIG. 6 is a production process diagram of Comparative Example 3.
  • FIG. 10 is a production process diagram of Example 12.
  • FIG. 10 is a production process diagram of Example 13.
  • FIG. 14 is a production process diagram of Example 14.
  • One embodiment of the present invention provides a confectionery characterized in that it contains 56% by weight or more of crystalline saccharide and 18% by weight or more of cacao mass based on the solid content conversion ratio.
  • the crystalline sugar is preferably 56% by weight to 74% by weight
  • the cocoa mass is preferably 18% by weight to 30% by weight.
  • the solid content conversion ratio in the above refers to the ratio of the weight of each raw material minus the weight of moisture in the finished product (including moisture).
  • the water content at the finished product can be set to 10 to 12% by weight.
  • crystalline carbohydrates include sugars such as sugar, glucose, fructose, lactose, maltose, xylose, trehalose, palatinose, and sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, mannitol, lactitol, and reduced palatinose. These may be used alone or in combination of two or more.
  • the confectionery according to the present embodiment may be added with syrup, such as Hellodex, glycerin, emulsifier and the like.
  • the confectionery of the present embodiment can contain milk raw materials such as sweetened condensed milk and milk powder for the purpose of improving the flavor such as imparting a milky feeling, and also includes fresh cream, coffee powder, vanilla extract, flavoring Can be included.
  • milk raw materials such as sweetened condensed milk and milk powder for the purpose of improving the flavor such as imparting a milky feeling
  • fresh cream, coffee powder, vanilla extract, flavoring Can be included.
  • what is added is not limited to the above, but can be any colorant, seasoning, high-intensity sweetener, fruit juice, vitamins, minerals, substances for promoting health, microorganisms, etc. Can be included.
  • the second embodiment of the present invention comprises a step of mixing crystalline sugar, cacao mass and water and boiling at 105 ° C. or higher and 150 ° C. or lower, a step of adjusting the temperature of the boiled dough to 45 ° C. or higher and 105 ° C. or lower,
  • a method for producing a confectionery comprising a step of mixing a fine powder of crystalline saccharide with the dough and a step of forming a dough mixed with the fine powder of crystalline saccharide is provided.
  • the step of mixing the raw materials so that the crystalline saccharide is 52 wt% or more and 70 wt% or less, and the cacao mass is 19 wt% or more and 30 wt% or less is mixed.
  • a process for producing a confectionery comprising a process and a process of molding a dough mixed with fine powder of crystalline sugar.
  • a method for producing a confectionery comprising a step of adjusting the temperature to 105 ° C. or less, a step of mixing a crystalline sugar fine powder into the temperature-controlled dough, and a step of forming a dough in which the crystalline sugar fine powder is mixed To do.
  • the cocoa mass can be preliminarily adjusted to a temperature of 65 ° C. or higher and 70 ° C. or lower. In that case, the cocoa mass can be adjusted with a hot water bath or the like, or the cocoa mass is not adjusted.
  • the solid may be added as it is.
  • a step of stirring the entire dough can be provided.
  • waterpox such as Hellodex, glycerin, emulsifier and the like may be added.
  • Hellodex is a water tank containing 50% by weight or more of maltosyl trehalose (tetrasaccharide in which maltose and trehalose are connected) in terms of solid content.
  • Hellodex has the effect of controlling the progress of crystallization of the dough.
  • the addition amount is preferably 1 to 2% by weight, and can give stability over time of the final product.
  • Glycerin has the effect of reducing the water activity of the final product, and as a result, it can impart stability over time of the final product. In addition, there is an effect of reducing the dough viscosity, and as a result, an improvement in manufacturing suitability is recognized.
  • the addition amount is preferably 1 to 6% by weight.
  • the emulsifier has the effect of controlling the role of emulsification, the defoaming action, and the progress of crystallization of the dough. As a result, an effect of imparting stability over time to the final product is seen, and an improvement in manufacturing suitability is observed.
  • the addition amount is preferably 0.2 to 1.5% by weight.
  • the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. The same effect can be obtained by using an emulsifier other than the above.
  • lecithin has an effect of reducing dough viscosity and suppressing the occurrence of blooming of the final product.
  • milk ingredients such as sweetened condensed milk and milk powder, fresh cream, coffee powder, vanilla extract, etc. Can be used.
  • a step of adjusting the brix value of the dough to 70 or more and 80 or less can be provided.
  • the size of the crystalline saccharide fine powder is preferably 840 ⁇ m or less, more preferably 425 ⁇ m or less. There is no particular lower limit on the size of the fine powder.
  • the addition amount of the crystalline sugar fine powder is preferably 4% by weight or more and 10% by weight or less.
  • the addition of fine powder of crystalline saccharide contributes to a light texture with a sharp crystallizing feeling.
  • a fragrance or vanilla extract (which is easily affected by heat) may be added and mixed together.
  • a step of stirring the entire dough may be provided between the step of mixing the crystalline sugar fine powder and the step of forming the dough.
  • stirring step stirring with a spatula, mixer, stirrer, ultrasonic stirrer, stirring using a homogenizer, or the like can be employed. By sufficiently stirring, it becomes possible to reduce the oil seepage from the finished confectionery.
  • a mixing method such as mixing with a spatula, mixing with a mixer, or mixing with an extruder can be employed.
  • a starch mold, a silicon mold, a wax paper box or the like can be used. Moreover, you may perform shaping
  • a step of cooling the formed dough to room temperature may be provided.
  • a drying step of drying the formed dough at a temperature of 40 ° C. or more and 60 ° C. or less for 12 hours or more and 48 hours or less can be provided.
  • the preferable drying temperature is 40 ° C. or more and 60 ° C. or less, but the more preferable drying temperature is 45 ° C. or more and 55 ° C. or less, and the most preferable drying temperature is 50 ° C.
  • the moisture content when the product is finished can be set to 10 to 12% by weight. In the following examples, it was 11% by weight, but of course not limited thereto.
  • the confectionery according to the embodiment of the present invention or the confectionery produced by the production method of the present invention has a rich chocolate flavor and texture, that is, a fondant chocolate (the outside is a moist solid, the inside is It has both the smoothness reminiscent of liquid chocolate), the sharp crystallizing feeling like powdered sugar, and the good melting of the mouth. Moreover, this confectionery is excellent in heat resistance, does not melt even at a temperature of 60 ° C., and does not lose its shape retention.
  • the confectionery of Examples 1 to 8 was produced by the production method of the second embodiment, and the confectionery of Examples 9 to 11 was produced by the production method of the third embodiment, respectively at the blending ratio in Table 1.
  • the confectionery of Comparative Example 1 and 2 by the manufacturing method of the second embodiment, and the confectionery of Comparative Example 3 by a manufacturing method different from the second and third embodiments, respectively, at the blending ratios in Table 2.
  • Manufactured Details of the manufacturing methods of Examples 1 to 11 and Comparative Examples 1 to 3 are described in detail in FIGS.
  • the raw material blending ratio is the ratio of the weight of each raw material (including moisture) added during production to the total weight of all raw materials (excluding charged water). In the production process, charged water is added at the time of blending the raw materials, and it is considered that about 11.0% by weight of water is contained in the finished state after the simmering process and the drying process.
  • the ratio based on the solid content conversion amount of crystalline sugar and cacao mass in each finished product is shown in Table 3 and Table 4, respectively.
  • the unit is% by weight.
  • the water content of trehalose and trehalose fine powder was calculated as 2%, the water content of sugar was 0%, and the water content of cacao mass was calculated as 2%.
  • the unit is wt%, and the ratio is indicated by the raw material blending ratio.
  • charged water is added at the time of blending the raw materials, and it is considered that about 11.0% by weight of water is contained in the finished state through a simmering process and a drying process.
  • the evaluation criteria for texture and heat resistance are the same as in Tables 1 and 2.
  • the ratio based on the solid content conversion amount of the crystalline sugar and cacao mass in each finished product is shown in Table 6.
  • the unit is% by weight.
  • the moisture content of trehalose and trehalose fines is 2%, the moisture content of sugar is 0%, the moisture content of xylitol and xylitol fines is 0.5%, the moisture content of sorbitol is 12%, and the moisture content of cocoa mass is Calculated as 2%.
  • Example 14 Each of the confectionery of Examples 12 to 14 had a crisp crystal feeling like powdered sugar, a favorable texture reminiscent of fondant chocolate, and good heat resistance.
  • trehalose was not used and xylitol was produced as a main carbohydrate raw material, but the same effect as in the case of trehalose was obtained.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
PCT/JP2017/012872 2016-03-31 2017-03-29 菓子およびその製造方法 WO2017170676A1 (ja)

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KR1020187030788A KR102457078B1 (ko) 2016-03-31 2017-03-29 과자 및 그 제조 방법
JP2018509327A JP6887418B2 (ja) 2016-03-31 2017-03-29 菓子およびその製造方法

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JP2016-071892 2016-03-31

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Cited By (1)

* Cited by examiner, † Cited by third party
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WO2024106357A1 (ja) * 2022-11-15 2024-05-23 株式会社明治 成形食品の製造方法及び成形食品

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KR20180127446A (ko) 2018-11-28
TW201803452A (zh) 2018-02-01
JP6887418B2 (ja) 2021-06-16
JP7170777B2 (ja) 2022-11-14
JP2021100438A (ja) 2021-07-08
JPWO2017170676A1 (ja) 2019-02-14
TWI755385B (zh) 2022-02-21
KR102457078B1 (ko) 2022-10-19

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