WO2019240138A1 - Confiserie huileuse ayant une résistance à la chaleur et son procédé de production - Google Patents

Confiserie huileuse ayant une résistance à la chaleur et son procédé de production Download PDF

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Publication number
WO2019240138A1
WO2019240138A1 PCT/JP2019/023137 JP2019023137W WO2019240138A1 WO 2019240138 A1 WO2019240138 A1 WO 2019240138A1 JP 2019023137 W JP2019023137 W JP 2019023137W WO 2019240138 A1 WO2019240138 A1 WO 2019240138A1
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Prior art keywords
oily confectionery
dough
weight
melted
mixed
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PCT/JP2019/023137
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English (en)
Japanese (ja)
Inventor
優介 前田
宣幸 北岡
侑香 臼杵
豊 ▲くわ▼野
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株式会社明治
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Priority to JP2020525594A priority Critical patent/JP7345461B2/ja
Publication of WO2019240138A1 publication Critical patent/WO2019240138A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Definitions

  • 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.
  • Patent Document 1 JP 61-502938
  • Patent Document 2 JP 59-156246
  • Patent Document 3 Japanese Patent Application Laid-Open No. 2015-173614
  • Patent Document 4 Japanese Patent Application Laid-Open No. 2004-254639
  • JP-T 61-502938 JP 59-156246 A Japanese Patent Laying-Open No. 2015-173614 Japanese Patent Laid-Open No. 2004-254639
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • the step of aging the mixed dough is important from the viewpoint of imparting heat resistance.
  • 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.
  • the aging time required for obtaining the heat resistance of the oily confectionery is shortened by increasing the amount of the melted saccharide added.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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”.
  • 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).
  • a constant temperature for example, 30 ° C., 35 ° C., or 45 ° C.
  • a certain time for example, 1 hour.
  • 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.
  • “hardness” means a numerical value measured under the following conditions (unit: gf).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the melted saccharide is less than 0.5% by weight, it is difficult to obtain a sufficient heat resistance effect.
  • 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.
  • 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 fats and oils
  • 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.
  • 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.
  • melted xylitol can be prepared by putting crystalline xylitol into a crystal melting apparatus and stirring at 110 ° C. until the crystal melts.
  • 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.
  • the “melted saccharide” obtained in the above preparation step and the fluidized “oil-based confectionery dough” are mixed to prepare a mixed dough.
  • the molten saccharide is hydrophilic, it can be uniformly mixed with the oil-based confectionery dough.
  • 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-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.
  • the thing which does not contain a melted carbohydrate is shown.
  • mixed dough 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”.
  • oil-based confectionery dough raw materials generally used in the past can be appropriately used.
  • cacao mass cocoa butter, other vegetable oils and fats
  • powdered sugar whole fat powdered milk, skim milk powder
  • emulsifier pigment, fragrance and the like
  • fragrance emulsifier
  • 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.
  • 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.
  • 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.
  • 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.
  • 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”.
  • the melted sugar is uniformly dispersed and mixed with the fluid oil-based confectionery dough in this mixing step.
  • 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.)
  • 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.
  • 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.
  • 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.
  • the second step the other raw materials not added in the first step are added and mixed, whereby uniform mixing can be performed.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • the mixed dough is aged by being left standing for a certain period under a predetermined temperature.
  • 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.
  • 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.
  • aging can be performed while the mold is filled without performing the cooling and solidifying step and the demolding step.
  • 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.
  • 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.
  • 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%.
  • the melted saccharide is less than 0.5% by weight, it is difficult to obtain a sufficient heat resistance effect.
  • 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.
  • the “seed crystal” refers to a crystal containing the same saccharide as the “molten saccharide”.
  • 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.
  • the compounding amount of the seed crystal is not limited as long as the effect of the present invention is not impaired.
  • 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.
  • 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.
  • 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.
  • the molten saccharide is hydrophilic, it can be uniformly mixed with the oil-based confectionery dough.
  • 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.
  • the simple description of “oily confectionery dough” indicates that the melted saccharide and the seed crystal are not included.
  • “mixed dough” 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”. .
  • 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.
  • 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.
  • the effect obtained by blending the seed crystal is significant when aging is performed at a relatively low temperature range.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the melted saccharide is less than 1% by weight, it is difficult to obtain a sufficient heat resistance effect.
  • 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.
  • 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 mixing device is not particularly limited as long as mixing can be performed while applying a shearing action.
  • a homogenizer 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.
  • Kenmix KMM770 manufactured by Delonghi Japan Co., Ltd., stirrer: whipper
  • mixing is preferably performed at a rotational speed of 430 rpm to 450 rpm for 4 to 10 minutes
  • Mondmix manufactured by Mondmix
  • 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.
  • 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.
  • 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.
  • the aging time required until the oily confectionery obtains heat resistance can be shortened.
  • 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.
  • 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.
  • 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.
  • a sugar that is a solid saccharide at room temperature and that is melted by heating to the oily confectionery dough.
  • the definition of sugar, oily confectionery, etc. is as described above.
  • 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.
  • 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.
  • the heat resistance imparting agent may further contain a melted sugar seed crystal as an active ingredient.
  • Example 1-1 Heat-resistant oily confectionery blended with sorbitol melt
  • the sorbitol crystal powder was heated to 120 ° C. to prepare a sorbitol melt in which sorbitol was melted.
  • oily confectionery dough 1 was prepared by conching.
  • 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.
  • a seed agent trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.
  • Example 1-2 Heat-resistant oily confectionery blended with sorbitol melt
  • 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.
  • 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.
  • 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
  • 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.
  • aging of oily confectionery was performed at 25 ° C. for 15 days.
  • 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. .
  • 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
  • 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.
  • 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.
  • 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).
  • 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.
  • all of the obtained heat-resistant oily confectionery were as good in texture, flavor and mouthfeel as conventional chocolates.
  • 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
  • the xylitol crystal powder was heated to 110 ° C to prepare a xylitol melt in which xylitol was melted.
  • 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.
  • Example 2-2 Heat-resistant oil-based confectionery blended with xylitol melt
  • the oil-based confectionery dough 1 is 90 parts by weight
  • 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.
  • Example 2-3 Heat resistant oil-based confectionery blended with xylitol melt
  • 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
  • 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.
  • the aging of the oily confectionery was carried out at 25 ° C. for 14 days.
  • the viscosity of the mixed dough before molding was measured, it was 142,500 cps.
  • 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.
  • the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • 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).
  • Example 2-3 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.
  • 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.
  • the obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate.
  • 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
  • the xylitol crystal powder was heated to 130 ° C to prepare a xylitol melt in which xylitol was melted.
  • 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.
  • a low melting point fat a commercially available fat whose SFC measurement value at 20 ° C.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • Example 4 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.
  • Example 8 Examination of aging temperature (1)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • 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.
  • 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.
  • 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.
  • 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • homogenizer trade name: Hiscotron NS-57S, manufactured by Microtech Nichion Co., Ltd., shaft type: NS-20, rotation speed: 1000 rpm
  • oily confectionery having higher heat resistance could be obtained (evaluation: BA).
  • BA oily confectionery having higher heat resistance
  • the obtained heat-resistant oily confectionery had good texture, flavor, and mouthfeel as well as conventional chocolate.
  • 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.
  • 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.
  • 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.
  • 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.
  • the hardness rapidly increased on the second to third days of aging at 28 ° C.
  • the oily confectionery having high heat resistance 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.
  • 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • 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).
  • 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.
  • 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • 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).
  • 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.
  • 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).
  • 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.
  • oily confectionery having high heat resistance was obtained.
  • 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.
  • the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • 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).
  • 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.
  • a seed agent trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.
  • 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.
  • 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).
  • Test Section 15-4 The heat resistance of the sample after aging at 35 ° C. for 24 hours was evaluated.
  • 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.
  • the sample after leaving still at 45 degreeC for 1 hour was used for the hardness measurement.
  • test sections 15-1 and 15-2 oily confectionery having high heat resistance was obtained.
  • the hardness increased as the time allowed to stand at 35 ° C. after mixing with the melted saccharide increased.
  • 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.
  • the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • 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.
  • the aging time required for obtaining an oily confectionery having high heat resistance (evaluation: B) at 35 ° C. was 20 days.
  • the obtained oily confectionery was as good as the conventional chocolate in terms of flavor, texture and mouthfeel.
  • the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • Reference Example 2-1 (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.
  • step (3) the aging time required to obtain an oily confectionery having high heat resistance (evaluation: B) at 35 ° C. was 20 days.
  • the obtained oily confectionery was as good as the conventional chocolate in terms of flavor, texture and mouthfeel.
  • the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • 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).
  • Example 16 Reference Examples 2-1 to 3 and Comparative Examples 4-1 to 3 are shown in Table 13.
  • 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.
  • 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
  • the xylitol crystal powder was heated to 130 ° C to prepare a xylitol melt in which xylitol was melted.
  • 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.
  • 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.
  • a seed agent trade name: Chocolate Seed B, manufactured by Fuji Oil Co., Ltd.
  • the aging time required for obtaining an oily confectionery having heat resistance (evaluation: A) at 35 ° C. was 14 days.
  • the obtained oily confectionery was as good as the conventional chocolate in terms of flavor, texture and mouthfeel.
  • the sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • Example 17 The results of Example 17, Reference Example 3-1, Comparative Example 5-1, and Reference Example 3-2 are shown in Table 14.
  • 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.
  • Example 17 expresses heat resistance (evaluation: B) in spite of aging at the same 25 ° C.
  • Example 17 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.
  • 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • oily confectionery dough 1 was prepared by conching.
  • the oily confectionery dough 1 in a fluid state (31 ° C.
  • 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 sweetness was comparable to that of oily confectionery produced by the conventional method using the same sugar.
  • 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
  • Table 16. The results are shown in Table 16. . In all examples, the hardness was 100 gf or more.
  • 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).
  • Example 5 Heat-resistant oily confectionery containing no xylitol melt Reference Examples 5-1 to 5-4 :
  • 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.
  • Example 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • 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.
  • 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.
  • 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.
  • 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.
  • Example 19-3 to 19-6, 19-8, 19-9, 19-11 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)
  • the xylitol crystal powder was heated to 130 ° C. to prepare a xylitol melt in which xylitol was melted.
  • oily confectionery dough 1 was prepared by conching.
  • 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.
  • 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.
  • 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.

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Abstract

La présente invention concerne un procédé destiné à produire un confiserie huileuse ayant une résistance à la chaleur, le procédé comprend une étape d'obtention d'une pâte mélangée en mélangeant du sucre, lequel est à un état solide à température ambiante et est à un état fondu lors du chauffage, avec une pâte de confiserie huileuse de sorte que le sucre est contenu dans une quantité comprise entre 0,5 et 50 % en poids par rapport au poids total de la confiserie huileuse.
PCT/JP2019/023137 2018-06-11 2019-06-11 Confiserie huileuse ayant une résistance à la chaleur et son procédé de production WO2019240138A1 (fr)

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Publication number Priority date Publication date Assignee Title
JPH02276537A (ja) * 1989-04-15 1990-11-13 Lotte Co Ltd 耐熱性チョコレートおよびその製造方法
JP2011015680A (ja) * 2009-07-09 2011-01-27 Kraft Foods Research & Development Inc 菓子製品を製造する方法
WO2014052312A1 (fr) * 2012-09-28 2014-04-03 Mars, Incorporated Chocolat résistant à la chaleur

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JP5311561B2 (ja) 2009-02-05 2013-10-09 長岡香料株式会社 耐熱性チョコレート

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02276537A (ja) * 1989-04-15 1990-11-13 Lotte Co Ltd 耐熱性チョコレートおよびその製造方法
JP2011015680A (ja) * 2009-07-09 2011-01-27 Kraft Foods Research & Development Inc 菓子製品を製造する方法
WO2014052312A1 (fr) * 2012-09-28 2014-04-03 Mars, Incorporated Chocolat résistant à la chaleur

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