WO2019240138A1

WO2019240138A1 - Oily confectionery having heat resistance and method for producing same

Info

Publication number: WO2019240138A1
Application number: PCT/JP2019/023137
Authority: WO
Inventors: 優介前田; 宣幸北岡; 侑香臼杵; 豊 ▲くわ▼野
Original assignee: 株式会社明治
Priority date: 2018-06-11
Filing date: 2019-06-11
Publication date: 2019-12-19
Also published as: JP7345461B2; JPWO2019240138A1

Abstract

The present invention provides a method for producing oily confectionery having heat resistance, the method comprising a step for obtaining mixed dough by mixing sugar, which is in a solid state at room temperature and is in a melted state by heating, with oily confectionery dough such that the sugar is contained in an amount of 0.5-50 wt% with respect to the total weight of oily confectionery.

Description

Oil-based confectionery having heat resistance and method for producing the same

The present invention relates to an oily confectionery having heat resistance and a method for producing the same.

Chocolate, which is a typical oily confectionery, is not only good in taste and aroma, but also a highly palatable food with a unique smooth mouthfeel. The smooth mouthfeel of chocolate depends on the fats and oils that are blended, generally the physical properties of cocoa butter. Cocoa butter has the property of melting rapidly around the human body temperature. Therefore, when chocolate is pinched with a finger, it adheres, or chocolate melts and deforms in a package under high temperature conditions such as summer.

Many solutions have been proposed for the problem of improving the heat resistance of chocolate. For example, a technique of adding glycerin that is liquid at room temperature (Patent Document 1: JP 61-502938), a technique of adding sorbitol dissolved in water (Patent Document 2: JP 59-156246), a high melting point oil and fat Addition and heat resistance technology (Patent Document 3: Japanese Patent Application Laid-Open No. 2015-173614), Technology of baking chocolate dough to make the surface a biscuit-like hard structure (Patent Document 4: Japanese Patent Application Laid-Open No. 2004-254639), etc. It is done.

JP-T 61-502938 JP 59-156246 A Japanese Patent Laying-Open No. 2015-173614 Japanese Patent Laid-Open No. 2004-254639

Among the conventional techniques, the technique of adding liquid saccharides to chocolate contains moisture for dissolving the saccharides, so that the viscosity of the added chocolate dough rapidly increases. For this reason, it becomes difficult to form the chocolate dough in the subsequent process. Moreover, since the moisture content in the obtained chocolate product became high, the quality of components, such as milk powder contained in a chocolate product, deteriorated with time, and it was difficult to maintain a good flavor. When glycerin was used as a liquid saccharide, not only was mixing and molding difficult, but the resulting chocolate had a poor mouthfeel and a rough texture.

In addition, heat-resistant chocolate obtained by adding high melting point oils and fats to chocolate has a poor mouthfeel when compared with chocolate containing general cocoa butter.

The heat-resistant chocolate obtained by baking the chocolate dough has a biscuits-like surface, so that the mouth is different from normal chocolate.

This invention is made | formed in view of the said subject, and aims at providing the heat-resistant oil-based confectionery which has favorable flavor, texture, and lipstick, and its manufacturing method. In particular, an object is to provide a heat-resistant chocolate having a good flavor, texture and mouthfeel unique to chocolate, and a method for producing the same.

The present invention further aims to reduce the time required for aging in the production process in a method for producing a heat-resistant oil-based confectionery having good flavor, texture and mouthfeel.

As a result of intensive studies, the inventors of the present invention can unexpectedly mix the melted saccharide with the oily confectionery dough by using a part of the saccharide added to the oily confectionery dough as the melt state. It was possible, and it discovered that the heat resistance of the oil-based confectionery obtained improved.

In addition, the present inventors have found that in such a method for producing a heat-resistant oily confectionery, the step of aging the mixed dough is important from the viewpoint of imparting heat resistance. In particular, if the melted saccharide and the confectionery dough are gently stirred and then aged at a relatively low temperature range of about 25 ° C., aging for 20 days may be required until the heat resistant state is obtained. is there. Moreover, in such a situation, there is a tendency that the aging time required for obtaining the heat resistance of the oily confectionery is shortened by increasing the amount of the melted saccharide added. However, since the viscosity of the dough after mixing with the oily confectionery dough increases when the amount of melted saccharide added increases, the filling device for filling the mold is limited. Moreover, when the addition amount is excessive, a phase transition occurs, and it becomes impossible to obtain an oily confectionery in which the fats and oils have a good mouthfeel of the continuous layer.

Furthermore, the inventors of the present invention blend an oily confectionery dough with a melted saccharide and crystal powder of the same kind of sugar as the saccharide (hereinafter also referred to as seed crystal), or an oily confectionery dough. In addition to improving the heat resistance of the resulting oily confectionery, the aging time is shortened by adding a mixing step that mixes while giving shearing action in the process of producing oily confectionery by mixing liquefied sugar with melted sugar I found out that I can do it.

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

[1] A method for producing oil-based confectionery having heat resistance,
A sugar that is a solid saccharide at room temperature and is melted by heating is mixed with an oily confectionery dough so that it is 0.5 wt% to less than 50 wt% of the total weight of the oily confectionery. And obtaining a mixed dough.
[2] The method according to [1], wherein the melted saccharide is prepared by heating only the saccharide 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 oily confectionery dough when mixed with the melted saccharide is 30 ° C to 65 ° C.
[6] The method according to any one of [1] to [5], wherein the temperature of the molten saccharide when mixed with the oily confectionery dough is 60 ° C. or higher and lower than 200 ° C.
[7] The melted saccharide is any one of xylitol, sorbitol, fructose, erythritol, or a combination of two or more of the saccharides as described 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 oily confectionery dough before mixing with the melted sugar is 40% by weight or less.
[9] The saccharide according to any one of [1] to [8], wherein the molten saccharide is mixed with the oily confectionery dough so as to be 2% to 20% by weight relative to the total weight of the oily confectionery. Method.
[10] The method according to any one of [1] to [8], wherein an oily confectionery dough is blended with melted saccharide seed crystals.
[11] The method according to [10], wherein the melted saccharide is mixed with the oily confectionery dough so that the amount is 0.5 to 20% by weight relative to the total weight of the oily confectionery.
[12] In any one of [1] to [8], in the step of obtaining a mixed dough, the mixed dough is obtained by mixing a melted saccharide and an oily confectionery dough while giving a shearing action. The method described.
[13] The method according to [12], wherein the melted saccharide is mixed with the oily confectionery dough so as to be 1% by weight to 20% by weight relative to the total weight of the oily confectionery.
[14] The method according to [12] or [13], wherein the oil content in the oily confectionery dough before mixing the melted sugar is 40% by weight or less.
[15] An oily confectionery obtained by the method according to any one of [1] to [14].
[16] A method for improving the heat resistance of an oily confectionery by adding to the oily confectionery dough a saccharide that is a solid saccharide at room temperature and that is melted by heating.
[17] The method according to [16], wherein the oily confectionery dough before the melted sugar is added is in a fluid state.
[18] A heat resistance-imparting agent for oily confectionery, which contains, as an active ingredient, a saccharide that is a solid saccharide at room temperature and is melted by heating.
[19] The heat resistance-imparting agent according to [18], further comprising a seed crystal of the melted saccharide as an active ingredient.

According to the method of the present invention, an oily confectionery having a good texture, flavor, and mouthfeel while having heat resistance is provided. The heat-resistant oil-based confectionery obtained by blending melted saccharides according to the method of the present invention has a particularly high heat resistance compared to oil-based confectioneries blended with the same saccharide as a crystalline sugar instead of a melt. are doing. Furthermore, the heat-resistant oil-based confectionery of the present invention does not change its shape even when left at high temperature, but has a mouthfeel, texture and flavor that are the same as those of conventional chocolate in the mouth.

According to the method of obtaining oily confectionery by blending melted saccharide and its seed crystals, the aging time required to obtain heat resistance is shortened compared to the method of producing oily confectionery without seed crystals. It becomes possible to do. The heat-resistant oil-based confectionery obtained according to this method does not change its shape even when it is left at high temperature, despite its shortened aging time, while having the same texture and flavor as the conventional chocolate in the mouth Have a mouthful.

In a method for producing a heat-resistant oily confectionery by adding melted sugar to an oily confectionery dough, a method including a mixing step of mixing while giving a shearing action is more heat resistant than a production method that does not include the mixing step. The aging time required for obtaining is greatly reduced. The heat-resistant oil-based confectionery obtained according to this method does not change its shape even when it is left at high temperature, despite its shortened aging time, while having the same texture and flavor as the conventional chocolate in the mouth Have a mouthful.

In the first embodiment, the present invention is a method for producing heat-resistant oily confectionery, which is a saccharide that is solid at room temperature and is melted by heating. A method comprising a step of mixing with an oily confectionery dough to obtain a mixed dough so as to be 0.5 wt% or more and less than 50 wt% based on the weight.

In the following description of the present specification, not only when the lower and upper limits of numerical ranges such as weight and temperature are defined by the expressions “above,” “above,” “below,” and “below,” these expressions are used. In some cases, each numerical range is defined as “2 wt% to 20 wt%” or “30 ° C. to 65 ° C.” without using. In the latter case, both the lower limit value and the upper limit value are intended to be included in the numerical range. *

(Oil-based confectionery)
In the present invention, “oil-based confectionery” refers to a confectionery whose physical properties are controlled by an oil-based raw material. Specific examples of the oil-based confectionery include chocolate and nut cream, preferably chocolate. “Chocolate” is not limited to standard chocolate, but includes chocolate and quasi-chocolate defined in the “Fair Competition Rules for the Display of Chocolates” which are rules approved by the Japan Fair Trade Commission.

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

The oily confectionery of the present invention has “heat resistance”. In the present invention, “heat resistance” means that an oily confectionery is not easily deformed even if it is lightly pressed with a finger after it is allowed to stand at a constant temperature (for example, 30 ° C., 35 ° C., or 45 ° C.) for a certain time (for example, 1 hour). Refers to nature. The oily confectionery of the present invention can be easily lifted without sticking to the finger even if it is picked up with the finger after the standing.

The heat resistance of the oily 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). In addition, the sample for hardness measurement uses the oily confectionery molded into a substantially cubic shape with a side of about 15 mm, left in a thermostat at a constant temperature (30 ° C. to 45 ° C.) for 1 hour, and immediately after being taken out. .
Measuring instrument: FUDOH rheometer RTC-3010D-CW
Plunger: 15mm diameter cylindrical plunger (plastic material)
Plunger entry speed: 2 cm / min Plunger entry depth: 3 mm

The “hardness” of the oily confectionery of the present invention is preferably at least 100 gf after standing at 35 ° C. for 1 hour, and more preferably at least 100 gf after standing at 45 ° C. for 1 hour. However, when a low melting point fat is blended in the oily confectionery of the present invention, it is preferably at least 100 gf or more after standing at 30 ° C. for 1 hour. In the present invention, the “low melting point fat” refers to a commercially available fat whose SFC measured value at 20 ° C. according to the standard fat analysis method is 42% to 45%.

The oily confectionery of the present invention is characterized in that a “melted” saccharide is blended in the production process. Although the details of the mechanism of the oily confectionery of the present invention are unknown, it has a heat resistance higher by at least 5 ° C. than the conventional oily confectionery that differs only in that the same sugar is not “melt” but “crystal”. are doing. In particular, oily confectionery in which 2% to 10% by weight of xylitol melt as a saccharide in the production process is blended in oily confectionery does not deform even after standing at 45 ° C. for 1 hour or more. have. The oily confectionery of the present invention does not change its shape even when it is left at high temperature, but has a mouthfeel, texture, sweet taste and the like that are not different from conventional chocolate in the mouth.

(Molten sugar)
The “melted liquid” saccharide blended in the oily confectionery of the present invention refers to a saccharide obtained by heating and melting a solid saccharide without adding water. As long as the effects of the present invention are exhibited, a solvent other than water and other components may be added during heating, but it is preferable to heat only the saccharide in the absence of the solvent. The heating temperature should just be more than melting | fusing point of saccharide | sugar. However, the higher the temperature of the melt, the more the crystals can be melted and the crystal precipitation during the production can be prevented, so the higher the heating temperature is preferable. The melted saccharide may be cooled before blending as long as the melted state is maintained. By cooling the saccharide that has been melted by heating, there is an advantage that the viscosity of the saccharide is increased and it becomes easier to mix and disperse with the oily confectionery.

In the present invention, the “solid saccharide” means a saccharide having 4 or more carbon atoms that is solid at room temperature, preferably under normal temperature and normal pressure (more specifically, 20 ° C. to 25 ° C., 1 atm. A carbohydrate that is solid at room temperature). In addition, the “solid saccharide” is preferably a saccharide that has a low glass transition point and becomes a liquid amorphous in a temperature zone that can be mixed with an oily confectionery. More preferably, it is any one of xylitol, sorbitol, fructose, erythritol, or a carbohydrate obtained by combining two or more of the above carbohydrates. Even more preferably, any one of xylitol or sorbitol is used. As the above-mentioned “sugar combining two or more sugars”, a mixture of xylitol and sorbitol is preferable.

When a saccharide is added to an oily confectionery, a powder raw material is generally used. It is not preferable to add moisture to oily confectionery because it greatly affects physical properties (particularly fluidity). Therefore, normally, melted saccharides are not blended with oily confectionery. In the prior art (Patent Document 1), a liquid polyol, specifically glycerin, hydrogenated corn syrup, and a 70% aqueous solution of sorbitol is used to immobilize the fat and oil component of chocolate. However, when a liquid polyol is added to an oily confectionery (chocolate), the added chocolate dough increases in viscosity, so that mixing and subsequent molding become extremely difficult.

In the oily confectionery of the present invention, the molten saccharide is mixed with the oily confectionery dough so that it is 0.5 wt% to less than 50 wt% with respect to the total weight of the oil confectionery. The blending amount of the melted saccharide is preferably 1% by weight to 20% by weight, more preferably 2% by weight to 10% by weight, and still more preferably 2% by weight to 5% by weight. When the melted saccharide is less than 0.5% by weight, it is difficult to obtain a sufficient heat resistance effect. In addition, when the melted saccharide is more than 50% by weight, the kneading operation can be continuously performed because the viscosity is significantly increased in the step of mixing the melted saccharide with other raw materials for oily confectionery. It becomes difficult, or a phase transition occurs in the mixing step described above, and an oily confectionery in which the fats and oils are good in the mouth of the continuous layer cannot be obtained. In the first place, the final product obtained when more than 50% by weight of melted saccharide is added cannot be called an oily confectionery.

In the oily confectionery of the present invention, cocoa bean-derived raw materials (cocoa mass, cocoa powder, cocoa butter, cocoa bean raw material-derived extracts, etc.), saccharides other than melted saccharides, as long as the effects of the present invention are not impaired Raw milk-derived raw materials (whole milk powder, skim milk powder, etc.), fats and oils, emulsifiers, fragrances and the like can be blended. From the viewpoint of imparting heat resistance to the oily confectionery, it is preferable to add other sugars in addition to the melted sugar.

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

The oily confectionery of the present invention preferably contains 25% to 45% by weight of saccharides based on the total weight of the oily confectionery.

(Process for preparing melted sugar)
The “process for preparing a melted saccharide” in the present invention is usually a step in which a solid saccharide is heated and melted 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 saccharide used. For example, when xylitol is used, melted xylitol can be prepared by putting crystalline xylitol into a crystal melting apparatus and stirring at 110 ° C. until the crystal melts. When sorbitol is used, melt sorbitol can be prepared by operating crystalline sorbitol in the same manner at 120 ° C.

The melted saccharide obtained in this preparation step can be stored under conditions (for example, higher than the melting point of the melted saccharide used) until it is used in the subsequent mixing step. preferable.

(Process of mixing oily confectionery dough and melted sugar)
In this mixing step, the “melted saccharide” obtained in the above preparation step and the fluidized “oil-based confectionery dough” are mixed to prepare a mixed dough. In this mixing step, although the molten saccharide is hydrophilic, it can be uniformly mixed with the oil-based confectionery dough. Here, the “oil-based confectionery dough” is configured without including “melted saccharide” among the materials constituting the “oil-based confectionery” of the present invention, and its physical properties are controlled by the oil-based material. Say things. The “oil-based confectionery dough” is a material in which the raw material for oil-based confectionery excluding melted sugar is prepared in a uniform state in advance by processes such as roasting, grinding, mixing, refining, scouring, and temperature control. preferable. In addition, in the whole of this specification, when it only describes as "oil-based confectionery dough", the thing which does not contain a melted carbohydrate is shown. Moreover, what is obtained after mixing the melted saccharide and the oily confectionery dough (and after adding an oil crystal stabilizer as necessary) is referred to as “mixed dough”.

In “oil-based confectionery dough”, raw materials generally used in the past can be appropriately used. For example, cacao mass, cocoa butter, other vegetable oils and fats, powdered sugar, whole fat powdered milk, skim milk powder, emulsifier, pigment, fragrance and the like can be mentioned.

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

It is preferable that the melted saccharide is adjusted not only in the melt state in this mixing step but also at a temperature at which mixing with the fluid confectionery dough is possible at the time of mixing. When the melted saccharide raw material 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 “supercooled”. 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. In addition, when a melt of less than 60 ° C. is added to the oily confectionery dough, it does not disperse and is in a state where large grains in a crystalline state are scattered (that is, it feels rough as chocolate), and the viscosity of the mixed dough increases, and the present invention. The relief of molding difficulty, which is one of the effects, is not realized.

In order to improve the productivity of the heat-resistant oil-based confectionery of the present invention, it is preferable that the melted sugar is uniformly dispersed and mixed with the fluid oil-based confectionery dough in this mixing step. In order to uniformly mix the melted saccharide and the oily confectionery dough, the viscosity of the oily confectionery dough is preferably at least 25,000 cps or more, preferably 40,000 cps or more, more preferably 50,000 cps or more (viscosity). 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 preferably adjusted by a known means. For example, adjustment of the temperature or moisture condition of oily confectionery dough, addition of an emulsifier, etc. are mentioned.

In this mixing step, when the oil content contained in the oily confectionery dough exceeds 40% by weight, it is difficult to uniformly disperse the melted sugar. In this case, uniform mixing is possible by blending an emulsifier that increases the yield value with the oily confectionery dough. As another means, as a first step, the raw material selected and prepared so that the oil content in the oily confectionery dough is 40% by weight or less (preferably 35% by weight or less) and the molten saccharide are uniformly mixed. Then, as the second step, the other raw materials not added in the first step are added and mixed, whereby uniform mixing can be performed.

In this mixing step, the apparatus for mixing the oily confectionery dough and the melted saccharide is not particularly limited as long as it is a general mixing apparatus.

In this mixing step, after mixing the melted saccharide and the oily confectionery dough, a seeding agent for stabilizing the oil and fat crystal system of the oily confectionery can be added. The seeding agent is preferably added after the mixed dough is gradually cooled to below 35 ° C.

In general, the viscosity of the mixed dough (including the case of containing a seed agent that stabilizes the crystal system) containing the melted sugar and the oily confectionery dough in this mixing step is higher than the viscosity of the oily confectionery dough before mixing. To rise. However, in the present invention, working efficiency in the mixing process and the molding process is greatly improved by using melted sugar. The viscosity of the mixed dough varies depending on the composition of the oily confectionery dough and the blended amount of the melted saccharide, but is, for example, 40,000 cps or more, preferably 50,000 cps or more (viscosity measurement conditions are 40 C, B-type viscometer, rotor No. 6, rotor rotation speed 4 rpm).

(Process of forming and aging mixed dough)
The main forming / aging step is a step of forming and aging the mixed dough obtained by the mixing step. This process molding / aging includes a process of molding the mixed dough. The means for the molding step is not particularly limited, and a conventionally used apparatus can be used. For example, a mold molding machine, a rub 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 process, the mixed dough is aged by being left standing for a certain period under a predetermined temperature. Although the details of the aging mechanism are unknown, it is presumed that the melted saccharide crystallizes to form a sugar skeleton when left for a predetermined period of time. Therefore, it is preferable that the oil contained in the oily confectionery is aged under a temperature condition in which the oily confectionery is liquid so that the degree of freedom of the melted saccharide can be ensured. The temperature conditions during the aging in the main molding / aging process are at least 24 ° C. (for example, 24 ° C. to 45 ° C.), preferably 28 ° C. or more (for example, 28 ° C. 35 ° C.). The aging time is appropriately adjusted depending on the composition of the oily confectionery and the manufacturing process, but is preferably 1 day or longer.

It should be noted that the oily confectionery being aged may be in a state where it is removed after molding, or may be in a state where it is filled in a mold for molding. For example, after an oily confectionery is filled in a mold for molding, aging can be performed while the mold is filled without performing the cooling and solidifying step and the demolding step.

(Reducing aging time by blending seed crystals)
In another embodiment, from the viewpoint of shortening the aging time, the step of obtaining a mixed dough is a saccharide that is a saccharide that is solid at room temperature and that is melted by heating, and an oily compound containing the seed crystal. A confectionery dough may be mixed. The details of the mechanism are unknown, but the oily confectionery obtained by blending the melted sugar seed crystals is at least 5 ° C. or more than the oily confectionery containing only “crystalline sugar” for the same sugar. High heat resistance. In particular, an oily confectionery blended with 0.9% to 5% by weight of xylitol melt as a saccharide and 0.8% to 2% by weight of xylitol crystal powder as a seed crystal in a production process is 1 at 45 ° C. It has remarkably high heat resistance that it does not deform even after standing for more than an hour. The oily confectionery of the present invention does not change its shape even when left at high temperature, but has a mouthfeel, texture, and flavor that are the same as those of conventional chocolate in the mouth.

When the seed crystal is blended with the oily confectionery dough in the step of obtaining the mixed dough, the amount of the melted saccharide is preferably 0.5% by weight to 20% by weight with respect to the total weight of the oily confectionery. 0.5 wt% to 10 wt% is more preferred, and even more preferred is 0.9 wt% to 5 wt%. When the melted saccharide is less than 0.5% by weight, it is difficult to obtain a sufficient heat resistance effect. In addition, when the melted saccharide is more than 50% by weight, the kneading operation can be continuously performed because the viscosity is significantly increased in the step of mixing the melted saccharide with other raw materials for oily confectionery. It becomes difficult, or a phase transition occurs in the mixing step described above, and an oily confectionery in which the fats and oils are good in the mouth of the continuous layer cannot be obtained. In the first place, the final product obtained when more than 50% by weight of melted saccharide is added cannot be called an oily confectionery.

(Seed crystal)
In the present specification, the “seed crystal” refers to a crystal containing the same saccharide as the “molten saccharide”. For example, when the melted sugar is xylitol, xylitol is also used as a seed crystal to be blended in the oily confectionery. The “seed crystal” blended in the oily confectionery of the present invention is preferably in a powder state when blended as a raw material. By blending the powdery seed crystal into the oily confectionery of the present invention, the aging time required until heat resistance is manifested in the production process is shortened.

The compounding amount of the seed crystal is not limited as long as the effect of the present invention is not impaired. For example, when excessive seed crystals are added to the oily confectionery compared to the amount of sugar added to the sugar melt, the melted sugar crystallizes immediately after addition, thereby thickening the mixed dough. Therefore, it is difficult to fill the mold. On the other hand, when the amount of seed crystals is small compared to the amount of sugar added to the sugar melt, crystallization of the melted sugar is delayed, and heat resistance during the desired aging period may not be obtained. is there. From this point of view, the amount of seed crystals is 0.1 to 10% by weight, preferably 0.3 to 5% by weight, more preferably 0.5% by weight based on the total weight of the oily confectionery dough. % To 2% by weight.

(Process of mixing melted sugar and oily confectionery dough mixed with seed crystals)
In this mixing step, the “melted saccharide” obtained in the preparation step described above and the “oil-based confectionery dough mixed with seed crystals” in a fluid state are mixed to prepare a mixed dough. In this mixing step, although the molten saccharide is hydrophilic, it can be uniformly mixed with the oil-based confectionery dough. Here, the “oil-based confectionery dough” is configured without including “melted saccharide” among the materials constituting the “oil-based confectionery” of the present invention, and its physical properties are controlled by the oil-based material. Say things. “Oil confectionery dough mixed with seed crystals” is a raw material for oil confectionery excluding melted sugar, and the raw materials containing seed crystals are roasted, ground, mixed, refined, refined, prepared. Those prepared in advance in a uniform state by a process such as temperature are preferred. In addition, regarding the aspect in which the seed crystal is blended with the oily confectionery dough in the step of obtaining the mixed dough, the simple description of “oily confectionery dough” indicates that the melted saccharide and the seed crystal are not included. Moreover, what is obtained after mixing the oleaginous confectionery dough blended with the melted saccharide and its seed crystals (and further after adding an oil crystal stabilizer if necessary) is referred to as “mixed dough”. .

The conditions and the like in this mixing step are the same as those in the case where the above-described seed crystal is not blended unless otherwise specified.

In this mixing step, it is important to uniformly disperse the melted sugar in the fluid oily confectionery dough mixed with the seed crystals in order to reliably obtain a heat-resistant oily confectionery. .

The mixed dough obtained by the mixing step is molded and aged in the same manner as when seed crystals are not blended. Unless otherwise specified, the conditions and the like in the main molding / aging process are the same as those in the case where the above-described seed crystal is not blended. However, the effect obtained by blending the seed crystal is significant when aging is performed at a relatively low temperature range. 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 oily confectionery and the manufacturing process, but is preferably 1 day or longer. According to the method of blending the seed crystal, the aging time required until the oil-based confectionery obtains heat resistance can be shortened by blending the seed crystal into the oil-based confectionery dough. For example, an oily confectionery blended with 0.9% by weight to 5% by weight of a melted saccharide and 0.8% by weight to 2% by weight of a seed crystal in an oily confectionery as a saccharide in the production process is 35 ° C. The aging time (aging temperature: 25 ° C.) required to achieve a heat-resistant state as described above is shortened by 5 to 9 days compared to an oily confectionery not blended with seed crystals aged under the same conditions. be able to.

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

In the case of mixing while giving a shearing action, the melted saccharide is preferably 1% by weight to 20% by weight, more preferably 2% by weight to 10% by weight, and even more preferably based on the total weight of the oily confectionery. Preferably, it is 2 to 5% by weight. When the melted saccharide is less than 1% by weight, it is difficult to obtain a sufficient heat resistance effect. In addition, when the melted saccharide is more than 50% by weight, the kneading operation can be continuously performed because the viscosity is significantly increased in the step of mixing the melted saccharide with other raw materials for oily confectionery. It becomes difficult, or a phase transition occurs in the mixing step described above, and an oily confectionery in which the fats and oils are good in the mouth of the continuous layer cannot be obtained. In the first place, the final product obtained when more than 50% by weight of melted saccharide is added cannot be called an oily confectionery.

(The process of mixing oil-based confectionery dough and melted saccharide with shearing action)
Unless otherwise specified, various conditions and the like in this mixing step are the same as those in the case where the above-described seed crystal is not blended.

In the present mixing step, the mixing device is not particularly limited as long as mixing can be performed 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. that are widely used in the confectionery field can be used.

The mixing conditions (mixing speed, shape of rotating blades, etc.) for “mixing while giving a shearing action” in this mixing process are the composition, total amount, temperature, etc. of oily confectionery dough and melted sugar. It is possible to select appropriately according to the situation. Although an embodiment is not limited to the following, a specific example is shown. When using Hiscotron NS-57S8 (manufactured by Microtech Nichion Co., Ltd., shaft type: NS-20) as a homogenizer, it is preferable to mix at a rotational 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, mixing is preferably performed at a rotational speed of 430 rpm to 450 rpm for 4 to 10 minutes, and Mondmix (manufactured by Mondmix) is used. In this case, it is preferable to mix at a rotational speed of 265 rpm to 300 rpm with a pump feed rate of 40 kg / h. When a biaxial kneader is used as the screw kneader, it is preferably mixed at a jacket hot water temperature setting of 60 ° C. for 30 to 60 minutes.

By this mixing process, the resulting mixed dough is in a state in which the melted sugar is uniformly dispersed in the oily confectionery dough while maintaining the properties that allow the forming operation (particularly filling operation) after mixing. Is preferred. The details of the mechanism are unknown, but it is estimated that crystallization of the melted sugar during mixing will be promoted by mixing the melted sugar and oily confectionery dough with high shear force in this mixing process. Is done. As a result, it is considered that the time required until the sugar skeleton imparting heat resistance to the oily confectionery is formed is shorter than the time required when aged in a stationary state after gently stirring.

The aging time is appropriately adjusted depending on the composition of the oily confectionery and the manufacturing process, but is preferably 1 day or longer. By mixing the oily confectionery dough or the mixed dough while giving a shearing action, the aging time required until the oily confectionery obtains heat resistance can be shortened. For example, an oily confectionery in which 2% to 5% by weight of a melted saccharide is blended in an oily confectionery as a saccharide in the production process requires an aging time required to reach a heat resistance state at 35 ° C. or higher ( Aging temperature: 25 ° C.) can be shortened by 9 to 13 days as compared with oily confectionery containing melted saccharides aged under the same conditions.

In a second embodiment, the present invention provides an oily confectionery obtained by the above-described method for producing an oily confectionery having heat resistance. The definition of oily confectionery and the like is as described above.

In a third embodiment, the present invention relates to a method for improving the heat resistance of an oily confectionery by adding a sugar that is a solid saccharide at room temperature and that is melted by heating to the oily confectionery dough. ,I will provide a. The definition of sugar, oily confectionery, etc. is as described above.

(Method to improve the heat resistance of oily confectionery)
In the manufacturing process, oily confectionery in which 1% to 20% by weight of melted sugar is blended in sugary oily confectionery as a saccharide is left at 30 ° C. for 1 hour. When it is done, the shape before standing cannot be maintained, but the shape is maintained even at 35 ° C. or higher, much higher than 30 ° C., and the heat resistance is improved to such a degree that it can be lifted. be able to. It is preferable that the oily confectionery dough before adding the melted sugar is in a fluid state. The temperature necessary for the fluidized state is as described above.

In a fourth embodiment, the present invention provides a heat-resistance imparting agent for oily confectionery, which contains a saccharide that is a solid saccharide at room temperature and that is melted by heating as an active ingredient. The saccharide that is a solid saccharide at room temperature and is in a melted state by heating is as described above. As long as the heat resistance imparting agent does not impair the effects of the present invention, cocoa bean-derived raw materials (cocoa mass, cocoa powder, cocoa butter, cocoa bean raw material-derived extracts, etc.), saccharides other than melted saccharides, Raw milk-derived raw materials (whole milk powder, skim milk powder, etc.), fats and oils, emulsifiers, fragrances and the like may be blended.

In another embodiment, the heat resistance imparting agent may further contain a melted 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, after leaving the aged oily confectionery to stand at 35 ° C. (30 ° C., 45 ° C. in some embodiments) for 1 hour, press it with your fingers to check the degree of deformation. Thus, the heat resistance was evaluated. In the evaluation results shown below, C is “having heat resistance”, the evaluation result is B is “having high heat resistance”, and the evaluation result A is “having extremely high heat resistance”.
Evaluation: A ... The shape of the appearance does not change before and after standing. Oily confectionery does not stick to fingers when pinched with fingers. Difficult to deform even after multiple touches.
Evaluation: B: The shape of the appearance is substantially maintained before and after standing. Oily confectionery does not stick to fingers when pinched with fingers. Touching multiple times may cause some deformation.
Evaluation: C: The shape of the appearance is substantially maintained before and after standing. The shape is maintained even when an impact is applied when placed on the bat. It can be picked up with a finger and lifted, but oily confectionery adheres to the finger. Touching multiple times may cause some deformation.
Evaluation: D: The shape before standing is not maintained (broken). I can't pinch with my fingers.

[Measurement method of hardness]
In the following examples, the hardness was measured under the following conditions. In addition, the sample for hardness measurement immediately after taking out the oil-based confectionery shape | molded in the substantially cube shape whose one side is about 15 mm on the constant temperature (30 degreeC, 35 degreeC, or 45 degreeC) constant temperature machine for 1 hour. The thing of was used.
Measuring instrument: FUDOH rheometer RTC-3010D-CW
Plunger: 15mm diameter cylindrical plunger (plastic material)
Plunger entry speed: 2 cm / min Plunger entry depth: 3 mm In the above conditions, when the hardness is 100 gf or more, it is defined as “having heat resistance”.

[Measurement method of viscosity]
In the following examples, the viscosity of the oily confectionery dough or the mixed dough before molding was measured at 40 ° C. using a rotor No. 6 was used under the condition of a rotation speed of 4 rpm.

Example 1-1 Heat-resistant oily confectionery blended with sorbitol melt (1) The sorbitol crystal powder was heated to 120 ° C. to prepare a sorbitol melt in which sorbitol was melted.
(2) 20 parts by weight of cacao mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 part by weight of emulsifier (lecithin), 0.1 part by weight of fragrance and 42 parts by weight of sugar are mixed and pulverized in a conventional manner. And oily confectionery dough 1 was prepared by conching. With respect to 95 parts by weight of the oily confectionery dough 1 in a fluid state (50 ° C.), the sorbitol melt prepared in (1) is added to 5 parts by weight after cooling to 90 ° C. 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 sorbitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified, and removed from the mold to obtain an oily confectionery. The obtained oily confectionery was aged at 25 ° C. for 20 days.

When the heat resistance at 35 ° C. was evaluated for the oily confectionery prepared in the above (3), it had not only high heat resistance at 35 ° C. (evaluation: B), but also any of flavor, texture and mouthfeel in the past. As good as chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 1-2] Heat-resistant oily confectionery blended with sorbitol melt In Example 1-1 (2), 90 parts by weight of oily confectionery dough 1 and 10 parts by weight of sorbitol melt An oily confectionery was prepared in the same procedure as in Example 1-1, except that addition and mixing were performed. After the obtained oily confectionery was aged at 25 ° C. for 20 days, the heat resistance was similarly evaluated. As a result, it had not only high heat resistance (evaluation: B) at 35 ° C. but also any of flavor, texture and mouthfeel. Was as good as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 1-3] Heat-resistant oil-based confectionery blended with sorbitol melt In Example 1-1 (2), 80 parts by weight of oil-based confectionery dough 1 and 20 parts by weight of sorbitol melt An oily confectionery was prepared in the same procedure as in Example 1-1, except that the ingredients were mixed. However, aging of oily confectionery was performed at 25 ° C. for 15 days. When the heat resistance was similarly evaluated after aging, not only had high heat resistance at 35 ° C. (evaluation: B), but also the flavor, texture and mouthfeel were all as good as conventional chocolate. . Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 1-4] Heat-resistant oily confectionery blended with sorbitol melt In Example 1-1 (2), when 5 parts by weight of sorbitol melt was added to 95 parts by weight of oily confectionery dough 1. Further, an oily confectionery was prepared by the same procedure as in Example 1-1, except that cocoa butter was added and mixed to adjust the oil content in the mixed dough to 35% by weight. After the obtained oily confectionery was aged at 25 ° C. for 20 days, the heat resistance was similarly evaluated. As a result, it had not only high heat resistance (evaluation: B) at 35 ° C. but also any of flavor, texture and mouthfeel. Was as good as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Comparative Example 1-1]
To 50 parts by weight of the oily 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. In the mixed dough, the emulsified state changed from the W / O type to the O / W type, so that an oily confectionery could not be formed in the same procedure as in Example 1-1.

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

Table 1 shows the results of Examples 1-1 to 4 and Comparative Examples 1-1 to 3. The oily confectionery prepared by blending 5 wt% to 20 wt% sorbitol melt had high heat resistance that did not deform even after standing at 35 ° C for 1 hour. Moreover, all of the obtained heat-resistant oily confectionery were as good in texture, flavor and mouthfeel as conventional chocolates. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 2-1] Heat-resistant oily confectionery blended with xylitol melt (1) The xylitol crystal powder was heated to 110 ° C to prepare a xylitol melt in which xylitol was melted.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. With respect to 95 parts by weight of the oily confectionery dough 1 in a fluid state (60 ° C.), after cooling the xylitol melt prepared in (1) to 90 ° C., it is added to 5 parts by weight, Mix 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 xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. for 14 days.

When the heat resistance at 35 ° C. was evaluated for the oily confectionery prepared in the above (3), it not only has extremely high heat resistance at 35 ° C. (Evaluation: A), but also any of flavor, texture, and mouthfeel It was as good as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 2-2] Heat-resistant oil-based confectionery blended with 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 oily 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 oily confectionery dough, it was difficult to perform filling into a mold using a general filling machine. The aging of the oily confectionery was performed at 25 ° C. for 1 day. After aging, the heat resistance was evaluated in the same manner. In addition to having extremely high heat resistance (evaluation: A) at 35 ° C., the flavor, texture and mouthfeel were all as good as conventional chocolate. It was. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 2-3] Heat resistant oil-based confectionery blended with xylitol melt In Example 2-1 (2), when 5 parts by weight of xylitol melt was added to 95 parts by weight of oil-based confectionery dough 1 Further, an oily confectionery was prepared by the same procedure as in Example 2-1, except that cocoa butter was added and mixed to make the oil content in the mixed dough 35% by weight. However, the aging of the oily confectionery was carried out at 25 ° C. for 14 days. When the viscosity of the mixed dough before molding was measured, it was 142,500 cps. After aging, the heat resistance was evaluated in the same manner. In addition to having extremely high heat resistance at 45 ° C. (evaluation: A), the flavor, texture, and mouthfeel were all as good as conventional chocolate. It was. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional 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 oily confectionery dough 1 prepared in Example 2-1 (2) and mixing gently. An oily confectionery was prepared in the same procedure as in Example 2-1 (3). When the obtained oily 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 oily confectionery prepared by blending 5% to 10% by weight of xylitol melt had high heat resistance that did not deform even after standing at 35 ° C. for 1 hour. In particular, the oily confectionery to which 5% by weight of xylitol melt was added (Example 2-3) had remarkably excellent heat resistance that did not deform even after standing at 45 ° C. for 1 hour. Further, the obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 3-1] Heat resistance of oil-based confectionery blended with low melting point 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) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. With respect to 95 parts by weight of the oily confectionery dough 1 in a fluid state (60 ° C.), after cooling the xylitol melt prepared in (1) to 90 ° C., it is added to 5 parts by weight, Mix gently. Furthermore, by adding a low melting point fat (a commercially available fat whose SFC measurement value at 20 ° C. is 42% to 45% according to a standard fat analysis test method), the oil content in the dough at the time of mixing becomes 50% by weight. Adjusted as follows. 97 parts by weight of the mixed dough to which the xylitol melt and the low melting point oil and fat are added is gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) is added, and further mixed did.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. for 7 days.

When the heat resistance at 30 ° C. was evaluated for the oily confectionery prepared in the above (3), it had not only high heat resistance at 30 ° C. (evaluation: B), but also any of flavor, texture and mouthfeel in the past. As good as chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Comparative Example 3-1]
By using the oily 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 oily confectionery having an oil content of 50% by weight was prepared. When the obtained oily confectionery was allowed to stand at 30 ° C. for 1 hour, the shape could not be maintained at all and it was in a molten state (heat resistance evaluation: D).

The results of Example 3-1 and Comparative example 3-1 are shown in Table 3. The oily confectionery to which the low melting point fats and oils are added is adjusted so that it melts at a lower temperature than ordinary chocolate. Therefore, while having a unique texture that melts quickly in the mouth, chocolate adheres when it is picked up with a finger and lifted. The low melting point fat-containing oily confectionery prepared by adding 5% by weight of xylitol melt had high heat resistance that did not deform even after standing at 30 ° C. for 1 hour. In addition, the obtained oily confectionery was all as good as the low melting point fat-containing oily confectionery in which the mouthfeel, flavor and mouthfeel were not compounded with xylitol melt. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 4] Heat-resistant oily confectionery blended with xylitol melt (1) The 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 part by weight of fragrance and 37 parts by weight of sugar are mixed, pulverized and conched in a conventional manner to white A chocolate dough was prepared. To 99 parts by weight of the white chocolate dough in a fluidized state (60 ° C.), after cooling the xylitol melt prepared in (1) above to 90 ° C., add 1 part by weight. , Gently mixed. The oil contained 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 gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. for 5 days.

[Example 5] Heat-resistant oily confectionery blended with fructose melt (1) A fructose melt in which fructose was melted was prepared by heating the fructose crystal powder to 110 ° C.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. The fructose melt prepared in (1) above is cooled to 90 ° C. with respect to 95 parts by weight of the oily confectionery dough 1 in a fluid 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 gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. for 20 days.

[Example 6] Heat-resistant oily confectionery blended with erythritol melt (1) The erythritol crystal powder was heated to 130 ° C to prepare an erythritol melt in which erythritol was melted.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. With respect to 95 parts by weight of the oily confectionery dough 1 in a fluidized state (60 ° C.), the erythritol melt prepared in (1) is cooled to 90 ° 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 added with the erythritol melt was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. for 20 days.

[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) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. After cooling the oily confectionery dough 1 in a fluidized state (60 ° C) to 80 parts by weight, 10 parts by weight of the sorbitol melt and 10 parts by weight of xylitol melt prepared in (1) are cooled to 90 ° C. Added and gently mixed. Slowly cool 97 parts by weight of the mixed dough to which sorbitol melt and xylitol melt are added to 35 ° C., add 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.), and further mix did.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. for 15 days.

The results of Examples 4 to 7 are shown in Table 4. The oily confectionery prepared by blending the fructose melt (Example 5), the erythritol melt (Example 5), or the sorbitol melt and the xylitol melt (Example 7) is allowed to stand at 35 ° C. for 1 hour. It had heat resistance that did not deform even after being applied. Further, the obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. Moreover, high heat resistance which does not deform | transform even after leaving still at 35 degreeC for 1 hour by adding a melt-form saccharide | sugar also to the oil-based confectionery (Example 4) which is white chocolate which does not contain cacao mass. It was possible to grant.

[Reference Example 1]
According to Example 1 described in the official 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 glycerin was added, and it was impossible to continue 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) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. With respect to 97 parts by weight of the oily confectionery dough 1 in a fluid state (46 ° C.), the xylitol melt prepared in (1) above is adjusted to 140 ° 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 were completely obtained using a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nichion 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 portion of the shaft. 97 parts by weight of the mixed dough to which the xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by adding the seed agent in the above (2), the mold was allowed to stand still in a refrigerator for 20 minutes to cool and solidify, and removed from the mold. The obtained oily confectionery was aged at 13 to 30 ° C. for 0 to 5 days.

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 5. The oily confectionery (test section 8-3 to 8-6) obtained by aging the oily confectionery prepared by blending the xylitol melt at 25 ° C or higher (25 ° C to 30 ° C) is 45 ° C. It had heat resistance that did not deform even after standing for 1 hour (evaluation: AC). Further, the obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. Although the results are not shown, as a comparison experiment with Patent Document 2 (Japanese Patent Laid-Open No. 59-156246), the following xylitol solution was replaced with a 1.5% water sugar solution to confirm the effect of aging. It was D evaluation 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) Oily confectionery dough 4 (white chocolate dough) was prepared in the same manner as in Example 4. With respect to 97 parts by weight of the oily confectionery dough 4 in a fluid state (46 ° C.), the xylitol melt prepared in (1) above is adjusted to 140 ° 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 were completely obtained using a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nichion 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 portion of the shaft. 97 parts by weight of the mixed dough to which the xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by adding the seed agent in the above (2), the mold was allowed to stand still in a refrigerator for 20 minutes to cool and solidify, and removed from the mold. The obtained oily confectionery was aged at 13 to 30 ° C. for 0 to 5 days.

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 6. The oily confectionery (test sections 9-3 to 9-5) obtained by aging the oily confectionery prepared by blending the xylitol melt at 28 ° C. or higher (28 ° C. to 30 ° C.) It had heat resistance that did not deform even after standing for 1 hour (evaluation: AC). Further, the obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

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

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 7. The temperature of the oily 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 resulting oily confectionery (test sections 10-1, 10-6 to 10-8) has heat resistance at 45 ° C. (evaluation: C to B) by mixing and aging at room temperature (24 ° C.). It was. In particular, when the temperature of the dough obtained by mixing oily confectionery dough and melted saccharide exceeds 50 ° C. (test section 10-6 to 10-8), the resulting oily confectionery has excellent high heat resistance (evaluation: B).

[Example 11] Examination of aging temperature (1) The xylitol crystal powder was heated to 130 ° C to prepare a xylitol melt in which xylitol was melted.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. The oily confectionery dough 1 in a fluid state (see Table 8 for temperature) is 100 parts by weight to 97 parts by weight, and after adjusting the xylitol melt prepared in (1) above to 140 ° C., 0 parts by weight After adding to 3 parts by weight and mixing gently in a 100 ml plastic cup, homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nichion Co., Ltd., shaft type: NS-20, rotation speed: 1000 rpm), and 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 portion of the shaft as a whole. 97 parts by weight of the mixed dough to which the xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C. or 28 ° C. for 0 to 3 days.

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 8. In a test plot where melted sugar (xylitol melt) is mixed in an amount of 0 to 1% by weight in the mixed dough, an oily confectionery having heat resistance can be obtained after aging at 25 to 28 ° C. for 3 days. I couldn't (I wasn't in a state where I could grab it with my finger) In the test section where 2% by weight or more of melted saccharide was blended, an oily confectionery having heat resistance could be obtained at both aging temperatures of 25 ° C. and 28 ° C. (Evaluation: C to A). When the aging temperature was 28 ° C. rather than 25 ° C., oily confectionery having higher heat resistance could be obtained (evaluation: BA). The obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 12] Hardness of oil-based confectionery having heat resistance (1)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. The oily confectionery dough 1 in a fluidized state (40 ° C.) is 98 or 97 parts by weight, and after adjusting the xylitol melt prepared in (1) to 140 ° C., it becomes 2 or 3 parts by weight. After adding and lightly mixing in a 100 ml plastic cup, using a homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nichion Co., Ltd., shaft type: NS-20, rotation speed: 1000 rpm) The plastic cup was moved so that the entire contents touched the stirring portion of the shaft, and mixed with stirring for 30 seconds. 97 parts by weight of the mixed dough to which the xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 28 ° C. for 0 to 4 days.

The heat resistance at 40 ° C. and 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 9. In all the test sections, oily confectionery having high heat resistance was obtained. The oily confectionery in which the amount of melted saccharide was 3% by weight had higher hardness than the oily confectionery in which the amount was 2% by weight. About the oil-based confectionery manufactured on the same conditions, the hardness measured after leaving still at 45 degreeC for 1 hour showed the tendency which shows a value higher than the hardness of the oil-based confectionery left still at 40 degreeC for 1 hour. In all the test sections, the hardness rapidly increased on the second to third days of aging at 28 ° C. The oily confectionery having high heat resistance (evaluation: B to A) had a hardness of 100 gf or more. The obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

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

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 10.

3 parts by weight of melted saccharide (xylitol melt) adjusted to 140 ° C with respect to 97 parts by weight of oily confectionery dough at 30 ° C and aging at room temperature (26 ° C to 28 ° C) for 4 days The oil-based confectionery had heat resistance (evaluation at 45 ° C .: C, hardness: 207 gf, hardness at 40 ° C .: 143 gf).
Also, 5 parts by weight of melted sugar (xylitol melt) adjusted to 90 ° C. with respect to 95 parts by weight of oily confectionery dough is aged at room temperature (26 ° C. to 28 ° C.) for 3 to 9 days. The oily 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). The obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

[Example 14] Hardness of oil-based confectionery having heat resistance (3)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. 5 parts by weight or 3 parts by weight 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 fluid state (31 ° C.) Then, the mixture was lightly mixed and then stirred and mixed for 10 minutes using a mixer (trade name: Kenmix KMM770, Delonghi Japan Co., Ltd., stirring bar: whipper). 97 parts by weight of the mixed dough to which the xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) Test sections 14-1 and 14-2: After the mixed dough obtained by mixing the seed agent in (2) above was filled into a mold, it was cooled and solidified in a refrigerator for 30 minutes, removed from the mold, and room temperature ( Aging at 26 ° C. to 28 ° C. for 5 days. Furthermore, it aged by leaving still at 45 degreeC for 2 hours, 4 hours, or 24 hours.
Test Group 14-3: After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, cooling and solidification and demolding are not performed, and the mold is left standing at 45 ° C. for 24 hours while being filled. Aged by doing.
Test section 14-4: After filling the mold with the mixed dough obtained in (2) above, the mold was cooled and solidified in a refrigerator for 30 minutes, removed from the mold, and then at 45 ° C. for 2 hours. Aging was allowed to stand for 24 hours or 24 hours.

About the oil-based confectionery prepared by said (3), heat resistance was evaluated. The results are shown in Table 11.
Test Groups 14-1 and 14-2: Heat resistance of samples after aging at room temperature was evaluated. For the hardness measurement, samples that were aged at room temperature for 5 days and then aged at 45 ° C. for 2, 4, and 24 hours were used. In this test group, the hardness of the sample immediately after aging was measured without carrying out the operation of standing at 45 ° C. for 1 hour before the hardness measurement.
Test Group 14-3: The oily confectionery after aging was solidified to such an extent that it was not deformed even when pressed with a finger (heat resistance evaluation: A). However, after the sample after aging was cooled in the refrigerator for 30 minutes, when it was tried to remove it from the mold, it could not be removed, so hardness measurement could not be performed.
Test Group 14-4: The sample immediately after aging at 45 ° C. was subjected to heat resistance evaluation and hardness measurement. The hardness measurement was performed immediately after aging as in the test sections 14-1 and 14-2.

In all test sections of this example, oily confectionery having high heat resistance was obtained. In the oily confectionery in any test section, the hardness increased as the time allowed to stand at 45 ° C. after mixing with the molten saccharide increased. The hardness of the oily confectionery after standing at 45 ° C. for 24 hours showed a value exceeding 2000 gf, the upper limit of measurement, and both felt hard when pressed with a finger. The obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. In test section 14-3, an oily confectionery with extremely high heat resistance could be obtained by aging at 45 ° C. while the mold was filled without cooling and solidifying the mixed dough.

[Example 15] Hardness of oil-based confectionery having heat resistance (4)
(1) The xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
(2) An oily confectionery dough 1 was prepared in the same manner as in Example 1-1. 5 parts by weight or 3 parts by weight 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 fluid state (31 ° C.) Then, the mixture was lightly mixed and then stirred and mixed for 10 minutes using a mixer (trade name: Kenmix KMM770, Delonghi Japan Co., Ltd., stirring bar: whipper). 97 parts by weight of the mixed dough to which the xylitol melt was added was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) Test sections 15-1 and 15-2: After the mixed dough obtained by mixing the seed agent in (2) above was filled into a mold, it was cooled and solidified in a refrigerator for 20 minutes, removed from the mold, and room temperature ( Aging at 26 ° C. to 28 ° C.) for 6 days. Thereafter, the mixture was allowed to stand at 35 ° C. for 1 hour or 24 hours for aging.
Test Group 15-3: After filling the mixed dough obtained by mixing the seed agent in (2) above into the mold, cooling solidification and demolding are not performed, and the mold is left standing at 35 ° C. for 24 hours while being filled. Aged by doing.
Test section 15-4: After filling the mold with the mixed dough obtained in (2) above, the mold is 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.

About the oil-based confectionery prepared by said (3), heat resistance was evaluated.
Test Groups 15-1 and 15-2: Heat resistance of samples after aging at room temperature was evaluated. For the hardness measurement, a sample that was allowed to stand 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 was allowed to stand at 35 ° C. for 24 hours was further measured after being left at room temperature (26 ° C. to 28 ° C.) for 72 hours. The hardness was measured after the sample was left at 45 ° C. for 1 hour.
Test plot 15-3: The oily confectionery after aging was solidified to such an extent that it was not deformed even when pressed with a finger (heat resistance evaluation: A). After aging, after cooling in a refrigerator for 30 minutes, the sample was removed from the mold and allowed to stand at room temperature (26 ° C. to 28 ° C.) for 72 hours, then left at 45 ° C. for 1 hour, and then the hardness was measured.
Test Section 15-4: The heat resistance of the sample after aging at 35 ° C. for 24 hours was evaluated. For the hardness measurement, the hardness of a sample that 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. In addition, the sample after leaving still at 45 degreeC for 1 hour was used for the hardness measurement.

In all test sections of this example, oily confectionery having high heat resistance was obtained. According to test sections 15-1 and 15-2, the hardness increased as the time allowed to stand at 35 ° C. after mixing with the melted saccharide increased. However, the hardness was lower than that of the oily confectionery allowed to stand at 45 ° C. in Example 14. The obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. In test section 15-3, an oily confectionery with extremely high heat resistance could be obtained by aging at 35 ° C. while the mold was filled without cooling and solidifying the mixed dough. After the mold filling, the 35 ° C. aged product 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 apparent appearance defect such as bloom occurred.

[Example 16] Heat-resistant oil-based confectionery blended with sorbitol melt and sorbitol seed crystals (1) The sorbitol crystal powder was heated to 120 ° C to prepare a sorbitol melt in which sorbitol was melted.
(2) 20 parts by weight of cacao mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 part by weight of emulsifier (lecithin), 0.1 part by weight of fragrance, 41 parts by weight of sugar, 1 part by weight of the above sorbitol crystal powder An oily confectionery dough was prepared by mixing, pulverizing, and conching a portion as a seed crystal by a conventional method. Add 99 parts by weight of the oily confectionery dough in a fluidized state (50 ° C.) to 1 part by weight after cooling the sorbitol melt prepared in (1) above to 90 ° C. Mixed. Further, cocoa butter was added and mixed to adjust the oil content in the mixed dough to 35% by weight. 97 parts by weight of the mixed dough after adjusting the oil content was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified, and removed from the mold to obtain an oily confectionery. The obtained oily confectionery was aged at 25 ° C. for 10 days.

When the heat resistance of the oily confectionery prepared in the above (3) was evaluated, it not only has high heat resistance (evaluation: B) at 35 ° C., but all of the flavor, texture and mouthfeel are the same as those of conventional chocolate. It was very good. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional 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 oily confectionery dough formulation described in Example 16 (2), an oily confectionery dough containing no sorbitol crystal powder (seed crystal) was prepared in the same procedure. Add 95 parts by weight of the oily confectionery dough in a fluidized state (50 ° C.), add 5 parts by weight after cooling the sorbitol melt prepared in (1) above to 90 ° C., and 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 after mixing the sorbitol melt was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified, and removed from the mold to obtain an oily confectionery. The obtained oily confectionery was aged at 25 ° C.

In the above (3), the aging time required for obtaining an oily confectionery having high heat resistance (evaluation: B) at 35 ° C. was 20 days. However, the obtained oily confectionery was as good as the conventional chocolate in terms of flavor, texture and mouthfeel. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

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

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

[Comparative Example 4-1]
50 parts by weight of the oily confectionery dough prepared in Reference Example 2-1 (2) is added to 50 parts by weight of the sorbitol melt prepared in (1) of Example 16 after being cooled to 90 ° C. Mixed. In the mixed dough, the emulsified state changed from the W / O type to the O / W type, and therefore an oily confectionery could not be formed in the same procedure as in Example 16.

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

[Comparative Example 4-3]
Reference Example 2-1 After adding 5 parts by weight of the sorbitol powder used in Example 16 (1) to 95 parts by weight of the confectionery dough prepared in (2) and mixing gently, Example An oily confectionery was prepared in the same procedure as in No. 16. When the obtained oily 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 oily confectionery (Comparative Examples 4-2 and 4-3) obtained using the oily confectionery dough containing no melted saccharide did not have high heat resistance at 35 ° C. Oily confectionery prepared by blending 5 wt% to 20 wt% sorbitol melt using oily confectionery dough containing no seed crystals (Reference Examples 2-1 to 3 and Comparative Example 4-1) was 35 Although it had high heat resistance (evaluation: B) that did not deform even after standing at 0 ° C. for 1 hour, the aging time (aging temperature: 25 ° C.) required to develop heat resistance was 15 to 20 days. It was a day. On the other hand, in Example 16, the aging time required until high heat resistance (evaluation: B) is expressed by blending seed crystals in addition to the melted sugar into the oily confectionery dough is the aging temperature. Although it was the same 25 degreeC, it became 10 days short more than 5 days. Moreover, even if the amount of melted saccharide in the oily confectionery dough is less than 5% by weight to 20% by weight, by using the oily confectionery dough in which the seed crystals are blended, the same high level is obtained. An oily confectionery having heat resistance (evaluation: B) could be obtained (Example 16: 1 part by weight of melted saccharide was added to 99 parts by weight of oily confectionery dough containing 1% by weight of seed crystals) .

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

When the heat resistance of the oily confectionery prepared in the above (3) was evaluated, it not only has a high heat resistance at 45 ° C. (evaluation: B), but also has the same flavor, texture and mouthfeel as those of conventional chocolates. It was very good. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional 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 oily confectionery dough formulation described in Example 17 (2), an oily confectionery dough containing no xylitol crystal powder (seed crystal) was prepared in the same procedure. To 95 parts by weight of the oily confectionery dough in a fluid state (60 ° C.), the xylitol melt prepared in (1) above is cooled to 90 ° C., and then added to 5 parts by weight. Mixed. The oil content in the dough at the time of mixing was 33% by weight. 97 parts by weight of the mixed dough after mixing the xylitol melt was gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 25 ° C.

In the above (3), the aging time required for obtaining an oily confectionery having heat resistance (evaluation: A) at 35 ° C. was 14 days. However, the obtained oily confectionery was as good as the conventional chocolate in terms of flavor, texture and mouthfeel. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional 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 oily confectionery dough prepared in Reference Example 3-1 (2) and mixing gently, An oily confectionery was prepared in the same procedure as in Reference Example 3-1 (3). When the obtained oily 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 oily confectionery was prepared in the same procedure as in Reference Example 3-1, except that 90 parts by weight of the oily confectionery dough was added and mixed so that the xylitol melt was 10 parts by weight. Prepared. In the step (3), the aging time required for obtaining an oily confectionery having remarkably high heat resistance (evaluation: A) at 35 ° C. was 1 day. The obtained oily confectionery was as good as the conventional chocolate in flavor, texture and mouthfeel. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. However, in the step (2), it was possible to uniformly mix the xylitol melt and the oily confectionery dough, but it was difficult to perform filling into a mold using a general filling machine.

The results of Example 17, Reference Example 3-1, Comparative Example 5-1, and Reference Example 3-2 are shown in Table 14. The oily confectionery (Comparative Example 5-1) obtained using the oily confectionery dough containing no melted saccharide did not have high heat resistance at 35 ° C. An oily confectionery prepared by blending xylitol melt into an oily confectionery dough that does not contain seed crystals (Reference Example 3-1) has extremely high heat resistance (evaluation: no deformation) even after standing at 35 ° C. for 1 hour. However, the aging time (aging temperature: 25 ° C.) required until the heat resistance was exhibited was 14 days. On the other hand, Example 17 expresses heat resistance (evaluation: B) in spite of aging at the same 25 ° C. by blending seed crystal in addition to melted sugar into oily confectionery dough. The aging time required up to 5 days was 5 days, which was 9 days shorter than when no seed crystal was contained. The oily confectionery (Reference Example 3-2) containing 10% by weight of xylitol melt had a remarkably high heat resistance (evaluation: A) at 35 ° C. by aging at 25 ° C. for 1 day. It was difficult to perform a filling operation using a general filling machine. In Example 17, the filling operation could proceed without any problem.

[Reference Example 4] Influence of temperature of oily confectionery dough and temperature of melted sugar (1) A xylitol melt in which xylitol was melted was prepared by heating xylitol crystal powder to 130 ° C.
(2) 20 parts by weight of cacao mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 part by weight of emulsifier (lecithin), 0.1 part by weight of fragrance and 42 parts by weight of sugar are mixed and pulverized in a conventional manner. And conching to prepare an oily confectionery dough. After adjusting the xylitol melt prepared in (1) above to a specific temperature (see Table 15 for the temperature) with respect to 95 parts by weight of the oily confectionery dough in a fluid state (see Table 15 for the temperature), It was added to 5 parts by weight and quickly mixed. However, in Test Group 7-5, 98 parts by weight of the oily confectionery dough and 2 parts by weight of the xylitol melt were mixed in the same manner. 97 parts by weight of the xylitol melt mixed dough was gradually cooled to 35 ° C., and 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added and further mixed.
(3) After filling the mold with the mixed dough obtained by adding the seed agent in (2) above, the mixture was cooled and solidified, and removed from the mold. The obtained oily confectionery was aged at room temperature (24 ° C.) for 14 days.

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The results are shown in Table 15. The temperature of the oily 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 resulting oily confectionery (test sections 7-1, 7-5 to 7-8) has heat resistance at 45 ° C. (evaluation: C to B) by mixing and aging at room temperature (24 ° C.). It was. In particular, when the temperature of the dough mixed with oily confectionery dough and melted saccharide exceeds 50 ° C. (test section 7-6 to 7-8), the resulting oily confectionery has high heat resistance (evaluation: B) Had.

[Example 18] Heat-resistant oily confectionery blended with 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 cacao mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 part by weight of emulsifier (lecithin), 0.1 part by weight of fragrance and 42 parts by weight of sugar are mixed and pulverized in a conventional manner. And oily confectionery dough 1 was prepared by conching. The oily confectionery dough 1 in a fluid state (31 ° C. to 37 ° C.) is 95 parts by weight, and the xylitol melt prepared in (1) is adjusted to 65 ° C. to 140 ° C. to 5 parts by weight. The mixture was gently stirred with a rubber spatula and mixed. Subsequently, homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nichion Co., Ltd., shaft type: NS-20) or mixer (trade name: Kenmix KMM770, manufactured by Delonghi Japan Co., Ltd., stirrer: whipper) Was used and shear mixed for 30 seconds to 10 minutes. Table 16 shows the temperature and mixing conditions of the oily confectionery dough and the xylitol melt in each test section. 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 gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified and removed from the mold. The obtained oily confectionery was aged at 24 to 28 ° C. for 1 to 9 days.

The heat resistance at 45 ° C. was evaluated for the oily confectionery prepared in (3) above. The oily confectionery containing 5% by weight of the xylitol melt in the total weight of the oily confectionery, the oily confectionery in all the test sections of Example 18, the heat resistance at 45 ° C. with an aging time of 9 days or less (evaluation: AC) ), And the flavor, texture and mouthfeel were all as good as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.

The hardness of the oily confectionery obtained in Examples 18-4, 18-5, 18-10, and 18-11 was measured. However, the standing temperature and the standing time before the 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, 18-11: Standing at 45 ° C. for 1 hour The results are shown in Table 16. . In all examples, the hardness was 100 gf or more.

[Comparative Example 6] Heat-resistant oily confectionery comparative example 6-1 not containing xylitol melt:
In Example 18, the xylitol melt was not added, and the oily confectionery dough 1 was shear mixed with a homogenizer at 10,000 rpm for 15 seconds, and then the oily 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 oily confectionery having heat resistance at 35 ° C. was obtained (evaluation: D).
[Reference Example 5] Heat-resistant oily confectionery containing no xylitol melt Reference Examples 5-1 to 5-4 :
In Example 18 (2), an oily confectionery was prepared in the same procedure as in Example 18 except that shear mixing was not performed and mixing was performed by gently stirring with a rubber spatula. However, aging of oily confectionery was performed at 24 ° C to 25 ° C. Table 16 shows the temperatures of the oily confectionery dough and the xylitol melt in each test section.

The results of Examples 18-1 to 11 and 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, it took 14 days as an aging time to obtain a heat-resistant chocolate by a production method not including a shear mixing step. On the other hand, as shown in Examples 18-1 to 11, the aging time required for obtaining an oily 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 oily confectionery blended with 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 cacao mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 part by weight of emulsifier (lecithin), 0.1 part by weight of fragrance and 42 parts by weight of sugar are mixed and pulverized in a conventional manner. And oily confectionery dough 1 was prepared by conching. To 97 parts by weight of the oily confectionery dough 1 in a fluid state (31 ° C. to 44 ° C.), the xylitol melt prepared in (1) above is added to 140 ° C. and then added to 3 parts by weight. The mixture was gently stirred with a rubber spatula. Subsequently, homogenizer (trade name: Hiscotron NS-57S, manufactured by Microtech Nichion Co., Ltd., shaft type: NS-20) or mixer (trade name: Kenmix KMM770, manufactured by Delonghi Japan Co., Ltd., stirrer: whipper) Was used and shear mixed for 30 seconds to 10 minutes. Table 17 shows the temperature and mixing conditions of the oily confectionery dough and the xylitol melt in each test section. 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 gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and 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 into a mold, cooled and solidified, and removed from the mold. The obtained oily confectionery was aged at 25 ° C. to 45 ° C. for 1 hour to 5 days.
Examples 19-7 and 19-10: After the mixed dough obtained by mixing the seed agent in the above (2) is filled in the mold, it is not solidified by cooling and is placed in the mold at 35 ° C. (Example 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 the above (2) was filled into a mold, then solidified by cooling and removed from the mold. In Example 19-8, the obtained oily confectionery was aged at 45 ° C. for 2 hours. In Example 19-9, the obtained oily confectionery was aged at 35 ° C. for 1 hour.

The heat resistance at 45 ° C. was evaluated for the oily confectionery after the aging of (3). The oily confectionery obtained in Example 19 not only had heat resistance at 45 ° C. (evaluation: A to C), but also the flavor, texture and mouthfeel were all as good as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. In Example 19, the aging time required until heat resistance was obtained was 1 hour to 5 days, which was 9 days or more shorter than 14 days in Reference Examples 5-1 to 5-4.

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

[Example 20] Heat-resistant oily confectionery blended with 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 cacao mass, 17.5 parts by weight of cocoa butter, 20 parts by weight of whole milk powder, 0.5 part by weight of emulsifier (lecithin), 0.1 part by weight of fragrance and 42 parts by weight of sugar are mixed and pulverized in a conventional manner. And oily confectionery dough 1 was prepared by conching. With respect to 97 parts by weight of the oily confectionery dough 1 in a fluid state (35 ° C.), the xylitol melt prepared in (1) above was adjusted to 140 ° C. and then added to 3 parts by weight. Subsequently, using a mixer (trade name: Mondomix, manufactured by Mondomix Japan Co., Ltd.), the mixture was shear-mixed at a rotational speed shown in Table 18 with a pumping amount of 40 kg / h. 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 gradually cooled to 35 ° C., 3 parts by weight of a seed agent (trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.) was added, and further mixed.
(3) After filling the mold with the mixed dough obtained by mixing the seed agent in (2) above, the mixture was cooled and solidified, removed from the mold, and an oily confectionery was obtained.

The oily confectionery prepared in (3) 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: B to C), but also had good flavor, texture and mouthfeel as well as conventional chocolate. Among the flavors, the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar. In Example 20, the aging time required until heat resistance was obtained was substantially 1 hour, which was significantly shorter than 14 days in Reference Examples 5-1 to 5-4 described above.

Claims

A method for producing heat-resistant oily confectionery,
A sugar that is a solid saccharide at room temperature and is melted by heating is mixed with an oily confectionery dough so that it is 0.5 wt% to less than 50 wt% of the total weight of the oily confectionery. And obtaining a mixed dough.
The method according to claim 1, wherein the melted saccharide is prepared by heating only the saccharide in the absence of a solvent.
The method according to claim 1, 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 oily confectionery dough when mixed with the melted saccharide is 30 ° C to 65 ° C.
The method according to any one of claims 1 to 5, wherein the temperature of the melted saccharide when mixed with the oily 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 melted saccharide is one of xylitol, sorbitol, fructose and erythritol, or a combination of two or more of the saccharides.
The method according to any one of claims 1 to 7, wherein the oil content in the oily confectionery dough before mixing with the melted sugar is 40% by weight or less.
The method according to any one of claims 1 to 8, wherein the melted saccharide is mixed with the oil-based confectionery dough so that the amount of the sugar is 2 to 20% by weight with respect to the total weight of the oil-based confectionery.
The method according to any one of claims 1 to 8, wherein a melted saccharide seed crystal is blended in the oily confectionery dough.
The method according to claim 10, wherein the melted saccharide is mixed with the oily confectionery dough so that the amount of the saccharide in the melt is 0.5 to 20% by weight relative to the total weight of the oily confectionery.
The method according to any one of claims 1 to 8, wherein in the step of obtaining a mixed dough, the mixed dough is obtained by mixing a melted saccharide and an oily confectionery dough while applying a shearing action.
The method according to claim 12, wherein the melted saccharide is mixed with the oil-based confectionery dough so that the amount of the sugar is 1 to 20% by weight with respect to the total weight of the oil-based confectionery.
The method according to claim 12 or 13, wherein the oil content in the oily confectionery dough before mixing the melted sugar is 40% by weight or less.
An oily confectionery obtained by the method according to any one of claims 1 to 14.
A method for improving the heat resistance of an oily confectionery by adding to the oily confectionery dough a saccharide that is a solid saccharide at room temperature and that is melted by heating.
The method according to claim 16, wherein the oily confectionery dough before adding the melted sugar is in a fluid state.
A heat-resistance-imparting agent for oily confectionery, which contains a saccharide that is a solid saccharide at room temperature and that is melted by heating as an active ingredient.
Furthermore, the heat-resistance imparting agent according to claim 18, further comprising the melted saccharide seed crystal as an active ingredient.