JP2003265109A - Air bubble-containing chocolate-coated confectionery and method for producing the same - Google Patents
Air bubble-containing chocolate-coated confectionery and method for producing the sameInfo
- Publication number
- JP2003265109A JP2003265109A JP2002071582A JP2002071582A JP2003265109A JP 2003265109 A JP2003265109 A JP 2003265109A JP 2002071582 A JP2002071582 A JP 2002071582A JP 2002071582 A JP2002071582 A JP 2002071582A JP 2003265109 A JP2003265109 A JP 2003265109A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- coated
- oil
- aerated
- confectionery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、センター材の表面
に含気泡チョコレートが被覆され、被覆された表面がラ
イチ様表面のような凹凸である含気泡チョコレート被覆
菓子及びその製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bubble-containing chocolate-coated confectionery in which the surface of a center material is coated with bubble-containing chocolate, and the coated surface is uneven like a lychee-like surface, and a method for producing the same.
【０００２】[0002]
【従来の技術】最近、チョコレートを他の菓子類例えば
ビスケットのような焼き菓子と組み合わせることにより
食感を軽くしたような商品、さらには含気泡チョコレー
トと他の菓子類を組み合わせることでさらに食感を軽く
したような商品も市販されている。チョコレートの食感
を軽くする目的でチョコレート生地に気泡を含ませる方
法としては、例えばチョコレートを先ず攪拌した後、減
圧下に置くことで比重を低下させる方法（特開昭６２―
２７５６４８号公報、特開昭６３―２０２３４１号公
報）や加圧した気体をチョコレート生地に含ませ、常圧
に戻すことによりチョコレート生地の比重を下げる方法
（特開昭６２―５８９５５号公報、特開昭６３―４９０
４０号公報）、或いは乳化剤により起泡する方法（特開
平１―１４４９３４号公報、特開平５―２１１８４２号
公報）、起泡したショートニングとチョコレート生地を
混合しチョコレート生地の比重を下げる方法（特開昭６
３―２８３５５号公報）等が提案されている。2. Description of the Related Art Recently, products in which the texture has been lightened by combining chocolate with other confectioneries such as biscuits, and further, by combining aerated chocolate with other confections, the texture can be further improved. There are products on the market that are lighter in weight. As a method for making bubbles in the chocolate dough for the purpose of reducing the texture of the chocolate, for example, the chocolate is first stirred and then placed under reduced pressure to reduce the specific gravity (JP-A-62-
275648, JP-A-63-202341) and a method of lowering the specific gravity of the chocolate dough by adding pressurized gas to the chocolate dough and returning to normal pressure (JP-A-62-58955, JP-A-62-58955). 63-490
No. 40), or a method of foaming with an emulsifier (JP-A-1-144934, JP-A-5-212842), a method of mixing the foamed shortening and chocolate dough to lower the specific gravity of the chocolate dough (JP-A No. Sho 6
3-28355) and the like have been proposed.
【０００３】また従来より、回転被覆装置を用いて、そ
の回転容器内にナッツのようなセンター材を入れ、セン
ター材を回転しながら溶融したチョコレートを散布しセ
ンター材の表面をチョコレートで被覆することが行われ
ており、製品として多数のチョコレート被覆菓子が市販
されている。このようなチョコレート被覆菓子はいずれ
も被覆されたチョコレート表面が概ね均一で、艶を有す
るものであり、センター材にパフ、ゼリー、乾燥フルー
ツ等を採用しているが、外観はどれも同じで変化に乏し
いものであった。新規な菓子として表面に油脂組成物で
形成される突起状の角を持つ油脂性被覆菓子およびその
製造法（特開２０００−２１００２３号公報）が提案さ
れている。故意にチョコレート表面を凹凸にすることに
よって、被覆された中身に興味を抱くような外観を呈し
た含気泡チョコレート被覆菓子はこれまでに見出されて
いない。Further, conventionally, a center material such as nuts is put in the rotary container using a rotary coating device, and molten chocolate is sprinkled while the center material is rotated to coat the surface of the center material with chocolate. And many chocolate-coated confectioneries are marketed as products. All such chocolate-coated confectioneries have a coated chocolate surface that is almost uniform and has a luster, and uses puffs, jellies, dried fruits, etc. as the center material, but the appearance is the same and changes. It was poor. As a novel confectionery, an oily fat-coated confectionery having protrusion-shaped corners formed on the surface with an oily fat composition and a method for producing the same have been proposed (JP 2000-210023 A). So far, no bubble-containing chocolate-coated confectionery has been found, which has an appearance that makes the coated contents intentionally uneven so as to make the coated contents interesting.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、センター材
の表面に含気泡チョコレートが被覆され、被覆された表
面がライチ様表面のような凹凸である状態に被覆するこ
とにより、軽い食感と変化に富んだ外観を有する含気泡
チョコレート被覆菓子及びその製造法を提供することを
目的とする。DISCLOSURE OF THE INVENTION According to the present invention, the surface of a center material is coated with aerated chocolate, and the coated surface is coated with irregularities such as a lychee-like surface to provide a light texture. It is an object of the present invention to provide an aerated chocolate-coated confectionery having a variety of appearances and a method for producing the same.
【０００５】[0005]
【課題を解決するための手段】本発明は、如上の点に鑑
み鋭意研究した結果、センター材を転動させながら、溶
融した含気泡チョコレートをふりかけ、センター材表面
で固化させつつ溶融した含気泡チョコレートをふりかけ
て被覆することにより含気泡チョコレート被覆菓子を容
易に製造することができるとの知見を得、本発明を完成
するに至った。即ち、本発明の第１は、センター材の表
面に含気泡チョコレートが被覆され、被覆された表面が
ライチ様表面のような凹凸であることを特徴とする含気
泡チョコレート被覆菓子である。第２は、含気泡チョコ
レートの比重が０.５〜１.０５の範囲である、第１記載
の含気泡チョコレート被覆菓子である。第３は、含気泡
チョコレートが食用油脂とべへン酸を含有するトリ飽和
脂肪酸グリセリドの混合油を添加してなる、第１又は第
２記載の含気泡チョコレート被覆菓子である。第４は、
べへン酸を含有するトリ飽和脂肪酸グリセリドの飽和脂
肪酸中のベヘン酸が３０％以上である、第１乃至第３の
何れか１に記載の含気泡チョコレート被覆菓子である。
第５は、食用油脂とべへン酸を含有するトリ飽和脂肪酸
グリセリドの混合比率が８５：１５〜９５：５である、
第１乃至第４の何れか１に記載の含気泡チョコレート被
覆菓子である。第６は、べへン酸を含有するトリ飽和脂
肪酸グリセリドの含量が、含気泡チョコレート全量に対
して０.５〜２重量％である、第１乃至第５の何れか１
に記載の含気泡チョコレート被覆菓子である。第７は、
センター材の表面に含気泡チョコレートを被覆するに際
し、被覆された表面がライチ様表面のような凹凸である
状態に被覆することを特徴とする含気泡チョコレート被
覆菓子の製造法である。第８は、センター材を転動させ
ながら、溶融した含気泡チョコレートをふりかけ、セン
ター材表面で固化させつつ溶融した含気泡チョコレート
をふりかけて被覆する、第７記載の含気泡チョコレート
被覆菓子の製造法である。第９は、含気泡チョコレート
の比重が０.５〜１.０５の範囲である、第７又は第８記
載の含気泡チョコレート被覆菓子の製造法である。第１
０は、含気泡チョコレートが食用油脂とべへン酸を含有
するトリ飽和脂肪酸グリセリドの混合油を添加してな
る、第７乃至第９の何れか１に記載の含気泡チョコレー
ト被覆菓子の製造法である。Means for Solving the Problems The present invention has been intensively studied in view of the above points, and as a result, while sprinkling a center material, sprinkled with melted bubble-containing chocolate and solidifying on the surface of the center material. The present inventors have found that it is possible to easily produce an air bubble-containing chocolate-coated confectionery by sprinkling and coating chocolate, and have completed the present invention. That is, the first aspect of the present invention is a bubble-containing chocolate-coated confectionery product, characterized in that the surface of a center material is coated with bubble-containing chocolate, and the coated surface is uneven like a lychee-like surface. The second is the bubble-containing chocolate-coated confectionery according to the first aspect, wherein the specific gravity of the bubble-containing chocolate is in the range of 0.5 to 1.05. Thirdly, the aerated chocolate-coated confectionery according to the first or second aspect, wherein the aerated chocolate is obtained by adding a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid. Fourth,
The aerated chocolate-coated confectionery according to any one of the first to third aspects, wherein behenic acid in the saturated fatty acid of trisaturated fatty acid glyceride containing behenic acid is 30% or more.
Fifth, the mixing ratio of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid is 85:15 to 95: 5,
The aerated chocolate-coated confectionery according to any one of the first to fourth aspects. Sixth, any one of the first to fifth, wherein the content of trisaturated fatty acid glyceride containing behenic acid is 0.5 to 2% by weight based on the total amount of the aerated chocolate.
The aerated chocolate-coated confectionery according to 1. Seventh,
A method for producing an aerated chocolate-coated confectionery, which comprises coating the surface of a center material with aerated chocolate so that the covered surface has irregularities such as a lychee-like surface. Eighth, the method for producing a bubble-containing chocolate-coated confectionery according to the seventh aspect, wherein the center material is sprinkled with sprinkled molten bubble-containing chocolate, and the center material surface is sprinkled with the molten bubble-containing chocolate while being solidified. Is. Ninth is the method for producing an aerated chocolate-coated confectionery according to the seventh or eighth, wherein the aerated chocolate has a specific gravity in the range of 0.5 to 1.05. First
0 is the method for producing aerated chocolate-coated confectionery according to any one of 7th to 9th, wherein the aerated chocolate is obtained by adding a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid. is there.
【０００６】[0006]
【発明の実施の形態】本発明におけるセンター材は特に
限定されるものではなく、例えばコーンパフ、ライスパ
フ等のパフ類、ビスケット、プレッツェルなどの焼物
類、乾燥したフルーツ類、ゼリー、ヌガーなどのキャラ
メル類、ナッツ類、マシュマロ等が例示できる。含気泡
チョコレートとの食感の相性の点で歯ざわりの軽いもの
が好ましい。また、このようなセンター材は、その形状
が球形ないし卵形を呈しているものが好ましい。BEST MODE FOR CARRYING OUT THE INVENTION The center material in the present invention is not particularly limited, and examples thereof include puffs such as corn puffs and rice puffs, baked goods such as biscuits and pretzels, dried fruits, caramel such as jelly and nougat. , Nuts, marshmallows, etc. can be exemplified. In terms of texture compatibility with aerated chocolate, those having a light texture are preferable. Further, such a center material preferably has a spherical or oval shape.
【０００７】本発明における含気泡チョコレートは、以
下の方法で得られるものであれば良く特に限定されるも
のではない。例えばチョコレートを先ず攪拌した後、減
圧下に置くことで比重を低下させる方法、或いは乳化剤
により起泡する方法、起泡したショートニングとチョコ
レート生地を混合しチョコレート生地の比重を下げる方
法、食用油脂とベヘン酸を含有するトリ飽和脂肪酸グリ
セリドの混合油をトリ飽和脂肪酸グリセリドの結晶存在
下でチョコレート生地に添加し比重を下げる方法等が例
示できる。好ましくは食用油脂とベヘン酸を含有するト
リ飽和脂肪酸グリセリドの混合油をトリ飽和脂肪酸グリ
セリドの結晶存在下でチョコレート生地に添加し比重を
下げることが好ましく、更にべへン酸を含有するトリ飽
和脂肪酸グリセリドの飽和脂肪酸中のベヘン酸が３０％
以上であることが結晶状態をより安定化する点で好まし
い。べへン酸を含有するトリ飽和脂肪酸グリセリドが結
晶状態で存在することが好ましく、これによりべへン酸
を含有するトリ飽和脂肪酸グリセリドは他の油脂、例え
ばチョコレート生地中のココアバター等と相互作用しな
いためチョコレートの口溶けを悪くしない。しかし、完
全に融解した状態で使用した場合には、含気するために
必要な結晶量が無くなり含気機能が低下するだけでな
く、チョコレート生地中のココアバター等と相互作用す
るためチョコレートの口溶けを悪くする。このためチョ
コレート生地の品温は25℃〜40℃の範囲に温度調整する
ことが好ましく、又食用油脂とべへン酸を含有するトリ
飽和脂肪酸グリセリドの混合油も同様に温度調整し、こ
れらを混合してホイップ、含気泡する。但し、テンパリ
ング型のチョコレート生地を使用するときには、テンパ
リングを行ったチョコレートのテンパリングが壊れない
温度例えば31℃で混合し、分散する事が可能である。The aerated chocolate in the present invention is not particularly limited as long as it can be obtained by the following method. For example, after first stirring the chocolate, the specific gravity is reduced by placing it under reduced pressure, or by foaming with an emulsifier, by mixing the foamed shortening and chocolate dough to reduce the specific gravity of the chocolate dough, edible oil and behen Examples include a method of adding a mixed oil of trisaturated fatty acid glyceride containing an acid to chocolate dough in the presence of crystals of trisaturated fatty acid glyceride to lower the specific gravity. It is preferable to add a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid to chocolate dough in the presence of crystals of trisaturated fatty acid glyceride to lower the specific gravity, and further trisaturated fatty acid containing behenic acid. Behenic acid in saturated fatty acid of glyceride is 30%
The above is preferable in terms of further stabilizing the crystalline state. The trisaturated fatty acid glyceride containing behenic acid is preferably present in a crystalline state, whereby the trisaturated fatty acid glyceride containing behenic acid interacts with other fats and oils, such as cocoa butter in chocolate dough. It doesn't hurt the melting of chocolate. However, when used in a completely melted state, the amount of crystals necessary for aeration is lost and not only the aeration function deteriorates, but it also interacts with cocoa butter etc. in the chocolate dough to melt the chocolate in the mouth. Make it worse. Therefore, it is preferable to adjust the temperature of the chocolate dough to a temperature within the range of 25 ° C to 40 ° C. Also, adjust the temperature of the mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing benzoic acid in the same manner, and mix these Then whipped and contain air bubbles. However, when using a tempering-type chocolate dough, it is possible to mix and disperse at a temperature at which tempering of the tempered chocolate does not break, for example, 31 ° C.
【０００８】本発明におけるセンター材に被覆された含
気泡チョコレートの比重は０．５〜１．０５の範囲、好
ましくは０．６〜０．９の範囲の比重がよい。１．０５
を超えると従来のチョコレート被覆菓子との差別化が不
明確となり、食感を軽くすることは出来ない。逆に比重
が０．５未満であると食感は非常に軽くなるが、気泡を
かなり含む為含気泡チョコレートの流動性が無くなり、
センター材を被覆するのが難しくなる。なお比重の測定
については、含気泡チョコレートを調製した際の比重の
測定法とセンター材及びセンター材に被覆された含気泡
チョコレートの比重の測定法は異なる。前者は容器に含
気泡チョコレートを充填して内容物の重量を測定し、か
わりに水を充填したときの水の重量で除して算出する方
法を採用し、後者は菜種置換法によりその体積を求め、
そのものの重量を測定し算出する方法を採用した。The specific gravity of the bubble-containing chocolate coated on the center material in the present invention is in the range of 0.5 to 1.05, preferably 0.6 to 0.9. 1.05
If it exceeds, the distinction from the conventional chocolate-coated confectionery becomes unclear, and the texture cannot be reduced. On the other hand, if the specific gravity is less than 0.5, the texture becomes very light, but the fluidity of the aerated chocolate is lost because it contains a lot of bubbles.
It becomes difficult to cover the center material. Regarding the measurement of the specific gravity, the method for measuring the specific gravity when preparing the bubble-containing chocolate and the method for measuring the specific gravity of the center material and the bubble-containing chocolate covered with the center material are different. The former adopts a method of filling the container with aerated chocolate and measuring the weight of the contents, and instead dividing it by the weight of water when it is filled with water to calculate it, and the latter uses the rapeseed substitution method to calculate its volume. Seeking,
The method of measuring and calculating the weight of itself was adopted.
【０００９】本発明の含気泡チョコレート被覆菓子の製
造法としては、上記センター材に上記含気泡チョコレー
トを被覆するのであるが、センター材を被覆する方法
は、センター材を転動させながら、溶融した含気泡チョ
コレートをふりかけ、センター材表面で固化させつつ溶
融した含気泡チョコレートをふりかけて被覆することに
より、センター材の表面に含気泡チョコレートが被覆さ
れ、被覆された表面がライチ様表面のような凹凸である
含気泡チョコレート被覆菓子を得ることができる。セン
ター材を転動させながら含気泡チョコレートを被覆する
装置としては、通常回転被覆装置にて行うのが簡便であ
る。回転容器内にセンター材を入れて転動させながら、
回転容器内に冷風を吹き込みながら溶融した含気泡チョ
コレートを被覆していく。本発明においては、回転被覆
装置を用いる場合は、通常のチョコレートを被覆する場
合に比べて、概ね半分程度に回転速度を落とし、溶融し
た含気泡チョコレートをセンター材にふりかけ、センタ
ー材表面で固化させつつ溶融した含気泡チョコレートを
ふりかけて被覆するという方法で被覆される。つまり、
溶融した含気泡チョコレートをセンター材にふりかけた
ら、冷風をあてつつ被覆菓子自身の重量にてゆっくり回
転させることにより表面のみを固化させる。そして、被
覆菓子がバラけ始めた時点で次の溶融した含気泡チョコ
レートをふりかけるという作業を繰り返し目標の厚さま
で被覆する。含気泡チョコレートの比重を上昇させない
ように抑制しつつセンター材を転動させるのが好まし
い。このような回転被覆装置を使用した場合、このよう
な被覆作業により含気泡チョコレートの比重はセンター
材の種類により少し変わるが若干上昇する。従来のチョ
コレート被覆菓子では、十分に回転させることによって
チョコレートを均一に被覆していき、凹凸の無い滑らか
で艶のある表面を目標としていた。そのため、従来の被
覆菓子では、この後表面にシロップがけをしてさらに艶
をだし、シェラックを掛けて仕上げる。しかし、本発明
の含気泡チョコレート被覆菓子では上記の方法により、
被覆された表面がライチ様表面のような凹凸である状態
の含気泡チョコレート被覆菓子を得ることができる。表
面に凹凸があることにより食感、形状に特徴があるため
この後の工程例えば、シロップ掛け、シェラック掛けは
行わない方が好ましい。より好ましくは、目標の厚さに
なった後十分な冷風を吹き付けて表面を冷却した後も、
あまり回転容器中で回転させない方が食感、形状におい
て良好のものが得られる。被覆作業時の回転速度が速す
ぎると被覆した含気泡チョコレートの気泡の合一、脱気
が起こりやすくなり凹凸のある形状が得難いばかりか、
食感も従来のチョコレート被覆菓子とかわらないものと
なってしまう。As a method for producing the bubble-containing chocolate-coated confectionery of the present invention, the above-mentioned center material is coated with the above-mentioned bubble-containing chocolate. In the method for coating the center material, the center material is melted while rolling. By sprinkling aerated chocolate and sprinkling molten aerated chocolate while solidifying on the surface of the center material to cover it, the surface of the center material is covered with aerated chocolate, and the coated surface has unevenness like a lychee-like surface. It is possible to obtain the aerated chocolate-coated confectionery. As a device for coating the bubble-containing chocolate while rolling the center material, it is usually simple to use a rotary coating device. While putting the center material in the rotating container and rolling it,
The molten aerated chocolate is coated while blowing cold air into the rotary container. In the present invention, when using a spin coating device, the rotation speed is reduced to about half as compared with the case of coating a normal chocolate, sprinkling the melted bubble-containing chocolate on the center material, and solidifying on the center material surface. Meanwhile, the melted and air-containing chocolate is sprinkled and coated by a method. That is,
After sprinkling the melted aerated chocolate on the center material, only the surface is solidified by slowly rotating it with the weight of the coated confection itself while applying cold air. Then, when the coated confectionery begins to fall apart, the operation of sprinkling the next melted aerated chocolate is repeated to cover the target thickness. It is preferable to roll the center material while suppressing the specific gravity of the aerated chocolate from increasing. When such a spin coating device is used, the specific gravity of the bubble-containing chocolate slightly changes depending on the type of the center material, but slightly increases due to such a coating operation. In the conventional chocolate-coated confectionery, the chocolate is uniformly coated by sufficiently rotating it, and the target is a smooth and glossy surface without irregularities. Therefore, in the case of the conventional coated confectionery, the surface is then syrup-coated to give a further luster, and shellac is applied to finish. However, in the bubble-containing chocolate-coated confectionery of the present invention, by the above method,
It is possible to obtain an aerated chocolate-coated confectionery in which the coated surface is uneven like a lychee-like surface. It is preferable not to carry out the subsequent steps, for example, syrup and shellac, since the texture and shape are characterized by the uneven surface. More preferably, even after cooling the surface by blowing sufficient cold air after reaching the target thickness,
If it is not rotated in a rotating container too much, a good texture and shape can be obtained. If the rotation speed during the coating operation is too fast, coalescence of the bubbles of the coated aerated chocolate, degassing is likely to occur, and it is difficult to obtain an uneven shape,
The texture will be the same as that of conventional chocolate-coated confectionery.
【００１０】含気泡チョコレートの被覆層の厚みは任意
であるが、センター材としてパフ類を用いた場合、被覆
層を厚くした方が好ましく、概ね３mm程度にするのが良
好である。例えば、直径２０mm程度の球形のコーンパフ
をセンター材として用いた場合、含気泡チョコレートの
割合は、コーンパフ１重量部に対して含気泡チョコレー
ト６重量部程度の割合が適当である。この含気泡チョコ
レート層の厚さは、センター材の種類により任意に変化
させればよく、センター材の持ち味を活かせる割合を実
験的に確かめて決定するのが好ましい。The thickness of the coating layer of the bubble-containing chocolate is arbitrary, but when puffs are used as the center material, it is preferable that the coating layer be thick, and it is about 3 mm. For example, when a spherical corn puff having a diameter of about 20 mm is used as the center material, the ratio of the aerated chocolate is appropriately about 6 parts by weight of the aerated chocolate to 1 part by weight of the corn puff. The thickness of the bubble-containing chocolate layer may be arbitrarily changed depending on the type of the center material, and it is preferable to experimentally confirm and determine the ratio at which the characteristic of the center material can be utilized.
【００１１】本発明において食用油脂とは、大豆油、菜
種油、コーン油、綿実油、落花生油、ひまわり油、こめ
油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、
パーム油、ヤシ油、パーム核油等の植物油脂や牛脂、豚
脂、魚油、鯨油、乳脂等の動物油脂、及びこれらを分
別、水素添加、エステル交換等を施した加工油脂の単品
又は、これらの組み合わせでもよい。２０℃で液状の油
脂とベヘン酸を含有するトリ飽和脂肪酸グリセリドの混
合油をチョコレート生地に添加して含気する際、ベヘン
酸を含有するトリ飽和脂肪酸グリセリドが結晶状態でも
広い温度帯において流動性を有しているので作業性が向
上する。または、好ましくはハードバター例えば、カカ
オ脂、カカオ代用脂等のテンパリング型油脂、エライジ
ン酸を構成脂肪酸とするトランス型ハードバターを使用
するのが良い。ハードバターとベヘン酸を含有するトリ
飽和脂肪酸グリセリドの混合油をチョコレート生地に添
加し攪拌して得られる含気泡チョコレート類の耐熱性が
向上する。In the present invention, edible oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil,
Vegetable oils and fats such as palm oil, palm oil and palm kernel oil, and animal fats and oils such as beef tallow, lard, fish oil, whale oil, milk fat, and the like, and processed oils and fats that have been subjected to fractionation, hydrogenation, transesterification, etc., or these. May be a combination of. When a mixed oil of a fat and oil that is liquid at 20 ° C and a trisaturated fatty acid glyceride containing behenic acid is added to a chocolate dough to be aerated, even if the trisaturated fatty acid glyceride containing behenic acid is in a crystalline state, it is fluid in a wide temperature range. Since it has, the workability is improved. Alternatively, it is preferable to use hard butter, for example, tempering type oil and fat such as cacao butter and cacao substitute fat, and trans type hard butter having elaidic acid as a constituent fatty acid. The heat resistance of aerated chocolate obtained by adding a mixed oil of hard butter and trisaturated fatty acid glyceride containing behenic acid to chocolate dough and stirring the mixture is improved.
【００１２】本発明においてトリ飽和脂肪酸グリセリド
としては、トリグリセリドの構成脂肪酸がすべて飽和脂
肪酸よりなるトリグリセリドである。トリ飽和脂肪酸グ
リセリドは、油脂を水素添加などにより沃素価を１以下
あるいは構成脂肪酸グリセリド中の二重結合がほとんど
ない脂肪酸組成にした油脂、たとえば極度硬化油を用い
ることができる。In the present invention, the trisaturated fatty acid glyceride is a triglyceride in which all the constituent fatty acids of the triglyceride are saturated fatty acids. As the trisaturated fatty acid glyceride, fats and oils having an iodine value of 1 or less or having a fatty acid composition with almost no double bonds in the constituent fatty acid glycerides, such as an extremely hardened oil, can be used.
【００１３】本発明においてベヘン酸を含有するトリ飽
和脂肪酸グリセリドとは、例えばエルシン酸を３０％以
上含む油脂を通常の水素添加により沃素価１以下、融点
６０℃以上に精製加工したものであり、エルシン酸を３
０％以上含む油脂としては高エルシン酸の菜種油、から
し油、クランベ油、うぜんばれん種子油等が挙げられる
が、容易に入手可能な高エルシン酸の菜種油が好まし
い。In the present invention, the trisaturated fatty acid glyceride containing behenic acid is, for example, a fat or oil containing 30% or more of erucic acid, which has been refined and processed by ordinary hydrogenation to have an iodine value of 1 or less and a melting point of 60 ° C. or more. Erucic acid 3
Examples of fats and oils containing 0% or more include rapeseed oil with high erucic acid, mustard oil, clambe oil, and seed rapeseed oil, and easily available rapeseed oil with high erucic acid is preferable.
【００１４】本発明においては上記食用油脂とベヘン酸
を含有するトリ飽和脂肪酸グリセリドの混合油を調製す
る際の混合比率は、８５：１５〜９５：５であるのが好
ましい。In the present invention, the mixing ratio for preparing the mixed oil of the edible oil and fat and the trisaturated fatty acid glyceride containing behenic acid is preferably 85:15 to 95: 5.
【００１５】本発明では食用油脂とトリ飽和脂肪酸グリ
セリドの混合油をトリ飽和脂肪酸グリセリドの結晶存在
下でチョコレート類に添加する場合、当該トリ飽和脂肪
酸グリセリドが最終的に含気泡チョコレート類中に０．
５〜２重量％、好ましくは1〜２重量％の範囲となるよ
うに添加することが好ましい。これより添加が多い場
合、油脂の融点が高くなり過ぎ、含気はするものの含気
途中でチョコレートの粘度増加が激しく、ホイップ時の
温度によっては含気途中に固化してしまう。さらに含気
できたとしても含気泡チョコレートとしては、耐熱性は
付与されるが、非常に口溶けの悪いものとなり、菓子と
しての商品価値も下がる。逆にこれより添加量が少ない
場合、含気が不十分になり好ましくない。In the present invention, when a mixed oil of edible oil and fat and trisaturated fatty acid glyceride is added to chocolate in the presence of crystals of trisaturated fatty acid glyceride, the trisaturated fatty acid glyceride finally becomes 0.
It is preferable to add it in an amount of 5 to 2% by weight, preferably 1 to 2% by weight. If the amount of addition is larger than this, the melting point of the fats and oils becomes too high, and although it is aerated, the viscosity of the chocolate increases sharply during the aeration, and it solidifies during the aeration depending on the temperature during whipping. Further, even if it can be aerated, the aerated chocolate is given heat resistance, but it has a very poor melting property in the mouth, and the commercial value as a confectionery is lowered. On the contrary, if the amount added is smaller than this, the air content becomes insufficient, which is not preferable.
【００１６】本発明では食用油脂とべへン酸を含有する
トリ飽和脂肪酸グリセリドの混合油を完全に融解した
後、混合油の品温を30℃〜45℃まで冷却し結晶を析出さ
せて調製した油脂を使用するのが良い。そのことによっ
て、ベへン酸を含有するトリ飽和脂肪酸グリセリドの結
晶がそれより融点の低い低融点油脂中に分散させてなる
油脂組成物がえられ、これは含気機能を付与する添加物
として好適に用いることができる。食用油脂とベヘン酸
を含有するトリ飽和脂肪酸グリセリドの混合油脂を完全
に融解した後、オンレーター等の練りを加えることの出
来る装置を用いて、品温を30℃〜45℃まで冷却し結晶を
析出させた後、冷却させて調製することができる。これ
以外の方法たとえば単純に室温に放置して徐冷却した場
合では結晶のサイズが大きくなり過ぎチョコレートを含
気させるには不向きとなる。In the present invention, a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid is completely melted, and then the mixed oil is cooled to 30 ° C to 45 ° C to precipitate crystals. It is better to use oils and fats. As a result, a fat and oil composition is obtained in which crystals of trisaturated fatty acid glyceride containing behenic acid are dispersed in a low-melting oil and fat having a lower melting point than that, and this is used as an additive for imparting an aeration function. It can be preferably used. After completely melting the mixed fats and oils of edible fats and trisaturated fatty acid glycerides containing behenic acid, cool the product temperature to 30 ° C to 45 ° C using a device that can add kneading such as an oner to crystallize. It can be prepared by cooling after precipitation. In other methods, for example, when it is simply left at room temperature and gradually cooled, the crystal size becomes too large and it is unsuitable for aerated chocolate.
【００１７】本発明の含気泡チョコレートを調製するの
に使われるチョコレート生地は、油脂成分がココアバタ
ーのみから成る、いわゆる規約乃至法規上に規定された
チョコレートの生地のみを指すのではなく、通常、ココ
アバターの代わりに使用されるココアバター代用脂とし
てのハードバタ一を使用した各種のチョコレート類の生
地をも含むものである。したがって、スイートチョコレ
ートあるいはミルクチョコレート等従来公知の市販され
ているチョコレート自体は勿論のこと、カカオマス、コ
コアパウダー、ココアバターあるいはハードバター等の
一種または二種以上を使用してその他の原料とともに常
法どおりロール掛け、コンチング処理して得たチョコレ
ート生地を使用することができる。また、本発明におい
てココアまたはカカオマスを使用せずココアバターある
いはハードバターと砂糖、全脂粉乳または脱脂粉乳等の
固形分を使用することによって得られるホワイトチョコ
レート類を使用することもでき、さらにコーヒーやフル
ーツ等の風味剤と併用して様々な風味、色調を呈したカ
ラーチョコレートを使用することもできる。The chocolate dough used for preparing the bubble-containing chocolate of the present invention does not usually mean only the chocolate dough defined by the so-called rules or regulations, in which the fat and oil component consists of cocoa butter, but usually It also includes various types of chocolate dough using hard butter as a cocoa butter substitute oil used in place of cocoa butter. Therefore, as well as conventionally known commercially available chocolate itself such as sweet chocolate or milk chocolate, one or more kinds such as cacao mass, cocoa powder, cocoa butter or hard butter are used as usual with other raw materials. A chocolate dough obtained by rolling and conching can be used. Further, in the present invention without using cocoa or cocoa mass, cocoa butter or hard butter and sugar, it is also possible to use white chocolate obtained by using solids such as whole milk powder or skim milk powder, further coffee or Colored chocolates having various flavors and colors can be used in combination with flavoring agents such as fruits.
【００１８】本発明において、本発明の効果を損なわな
い程度に、周知の乳化剤、例えばレシチン、リゾレシチ
ン、グリセリン脂肪酸エステル、庶糖脂肪酸エステル、
脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリ
グリセリン縮合リシノレート酸エステル等を使用するこ
とができる。また、以上の原材料の他に、リン酸塩、ガ
ム類、糖類等を適宜添加使用してもよい。In the present invention, known emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, sucrose fatty acid ester, etc. are used to the extent that the effects of the present invention are not impaired.
Fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, etc. can be used. In addition to the above raw materials, phosphates, gums, sugars and the like may be appropriately added and used.
【００１９】[0019]
【実施例】以下に本発明の実施例を示し本発明をより詳
細に説明するが、本発明の精神は以下の実施例に限定さ
れるものではない。なお、例中、％及び部は、いずれも
重量基準を意味する。
（食用油脂とトリ飽和脂肪酸グリセリドの混合油の調製
方法）食用油脂とトリ飽和脂肪酸グリセリドの混合油を
一旦完全に80℃で融解した後、水温15℃の水槽中で油脂
の品温が40℃まで強制的に冷却して油脂の結晶を析出さ
せ、この状態の混合油を20℃で保存した。EXAMPLES The present invention will be described in more detail below by showing Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In the examples,% and parts are based on weight. (Method for preparing mixed oil of edible oil / fat and trisaturated fatty acid glyceride) Once the mixed oil of edible oil / fat and trisaturated fatty acid glyceride is completely melted at 80 ° C, the product temperature of the oil / fat is 40 ° C in a water tank with a water temperature of 15 ° C. The mixture was forcibly cooled down to precipitate oil and fat crystals, and the mixed oil in this state was stored at 20 ° C.
【００２０】実施例１
（含気泡チョコレートの調製）低エルシン酸の菜種油の
微水添油（沃素価９５、２０℃で液状の油脂）９０部と
ベヘン酸を含有するトリ飽和脂肪酸グリセリドとして高
エルシン酸菜種油の極度硬化油（沃素価１以下、融点６
２℃、ベヘン酸 ４５％含有）１０部の混合油を一旦完
全に８０℃で融解した後、水温１５℃の水槽中で油脂の
品温が４０℃まで強制的に冷却して油脂の結晶を析出さ
せ、この状態の混合油を２０℃で保存した。別に５０℃
の湯煎にて融解したスイートチョコレート（不二製油
製、商品名「スイートチョコレート」／油分３４％）７
５部、ハードバター（沃素価３４、融点３４℃、不二製
油製、商品名「メラノＮｅｗＳＳ７」）１５部を品温３５
℃で保存し、上で調製した混合油１０部を加え、ケンウ
ッドミキサー（ホイッパー使用）で高速攪拌しホイップ
させ比重０．７０の含気泡チョコレートを得た。
（含気泡チョコレート被覆菓子の調製）回転被覆装置
（株式会社蔵持化学器械製作所製）を用いて、回転釜に
センター材として直径２０mmの球状のコーンパフ１重量
部(２００ｇ)を入れ、ゆっくり回転（２０ｒ．ｐ．
ｍ.）させながら上記で調製した含気泡チョコレートを
３５℃に溶融、温調しておき、その中から溶融した含気
泡チョコレート０．８重量部（１６０ｇ）をなるべく均
一になるようにコーンパフにふりかけた。ふりかけた含
気泡チョコレートを冷風(15℃)により被膜層の表面だけ
が固化して被覆菓子がバラけ始めた状態（2分後）で、次
に溶融した含気泡チョコレートを０．８重量部（１６０
ｇ）なるべく均一になるようにふりかけるという作業を
行った。この操作を１０回繰り返し、しかる後、冷風を
当てて被覆層を完全に固化させた。作業時間は全部で３
０分間を要した。得られた含気泡チョコレート被覆菓子
は表面にライチ様表面のような凹凸があり、非常に軽い
食感の含気泡チョコレート菓子であった。コーンパフ１
重量に対して６重量部の含気泡チョコレートが被覆され
ていた。Example 1 (Preparation of aerated chocolate) High erucine as trisaturated fatty acid glyceride containing 90 parts of slightly hydrogenated rapeseed oil of low erucic acid (iodine value 95, liquid oil at 20 ° C.) and behenic acid Extremely hydrogenated oil of acid rapeseed oil (iodine value 1 or less, melting point 6
After completely melting 10 parts of mixed oil at 2 ° C and containing 45% behenic acid) at 80 ° C, the oil / fat product is forcibly cooled to 40 ° C in a water bath at a water temperature of 15 ° C to form oil / fat crystals. Precipitation was performed and the mixed oil in this state was stored at 20 ° C. 50 ℃ separately
Sweet chocolate melted in a hot water bath (Fuji Oil Co., Ltd., trade name "Sweet Chocolate" / 34% oil) 7
5 parts, 15 parts hard butter (iodine value 34, melting point 34 ° C., Fuji Oil Co., Ltd., trade name “Melano New SS7”) 15 parts, product temperature 35
The mixture was stored at 0 ° C., 10 parts of the mixed oil prepared above was added, and the mixture was stirred at high speed with a Kenwood mixer (using a whipper) and whipped to obtain aerated chocolate having a specific gravity of 0.70. (Preparation of aerated chocolate-coated confectionery) Using a rotary coating device (manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd.), 1 part by weight (200 g) of a spherical corn puff having a diameter of 20 mm as a center material was put in a rotary pot and slowly rotated (20 r). .P.
m.) The aerated chocolate prepared above is melted at 35 ° C. and temperature-controlled, and 0.8 part by weight (160 g) of the aerated chocolate melted is sprinkled on the corn puff so as to be as uniform as possible. It was The sprinkled aerated chocolate was solidified by cold air (15 ° C.) only in the surface of the coating layer and the coated confectionery began to come apart (after 2 minutes), and then 0.8 parts by weight of the molten aerated chocolate ( 160
g) The work of sprinkling so as to be as uniform as possible was performed. This operation was repeated 10 times, after which cold air was applied to completely solidify the coating layer. 3 working hours
It took 0 minutes. The obtained aerated chocolate-coated confectionery had irregularities such as a lychee-like surface on the surface, and was an aerated chocolate confectionery having a very light texture. Corn puff 1
6 parts by weight of aerated chocolate was coated with respect to the weight.
【００２１】比較例１
実施例１で使用した含気泡チョコレートの替わりに通常
のスイートチョコレート（不二製油製、商品名「スイー
トチョコレート」／油分３４％）を３５℃に溶融、温調
しておき、実施例１と同様の回転被覆装置（株式会社蔵
持化学器械製作所製）を用いて、実施例１と同様に回転
釜にセンター材として直径２０mmの球状のコーンパフ１
重量部(２００ｇ)を入れ、回転釜を回転（４０ｒ．ｐ．
ｍ.）させながら、溶融した上記チョコレート０．８重
量部（１６０ｇ）をなるべく均一になるようにコーンパ
フにふりかけた。ふりかけたチョコレートを冷風(15℃)
により被膜層の表面が固化して被覆菓子がバラけ始めた
後も、溶融したチョコレートを加えずに完全に固化させ
た。その状態で、さらに回転させることによりチョコレ
ート被覆菓子の表面を滑らかで均一のものとした後、溶
融したチョコレートをふりかけするという作業を行っ
た。この操作を１０回繰り返し、しかる後、冷風を当て
て被覆層を完全に固化させるという通常の方法でチョコ
レート被覆菓子を調製した。作業時間は全部で１２０分
間を要した。得られたチョコレート被覆菓子は表面が均
一で艶があるものであった。食感は軽いものではなかっ
た。Comparative Example 1 Instead of the aerated chocolate used in Example 1, ordinary sweet chocolate (manufactured by Fuji Oil Co., Ltd., trade name “sweet chocolate” / oil content 34%) was melted at 35 ° C. and temperature-controlled. Using the same rotary coating device (manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd.) as in Example 1, a spherical cone puff 1 having a diameter of 20 mm was used as a center material in a rotary pot as in Example 1.
Put the weight part (200g) and rotate the rotary pot (40r.p.
m.), 0.8 part by weight (160 g) of the above-mentioned melted chocolate was sprinkled on the corn puff so as to be as uniform as possible. Cold wind sprinkled chocolate (15 ℃)
By this, even after the surface of the coating layer solidified and the coated confectionery began to fall apart, it was completely solidified without adding melted chocolate. In this state, further rotation was performed to make the surface of the chocolate-coated confectionery smooth and uniform, and then the melted chocolate was sprinkled. This operation was repeated 10 times, and then, a chocolate-coated confectionery was prepared by a usual method in which cold air was applied to completely solidify the coating layer. The total working time was 120 minutes. The resulting chocolate-coated confectionery had a uniform surface and gloss. The texture was not light.
【００２２】実施例２
（含気泡チョコレートの調製）食用油脂としてハードバ
ター（沃素価３４、融点３４℃、不二製油製、商品名
「メラノＮｅｗＳＳ７」）９０部とベヘン酸を含有するト
リ飽和脂肪酸グリセリドとして高エルシン酸菜種油の極
度硬化油１０部の混合油を上記方法にて冷却して結晶を
析出させ、この状態の混合油を20℃で保存した。４５℃
に温調した当該混合油（あらかじめ析出させた結晶が存
在している状態）１０部を、別に５０℃の湯煎にて融解
して４５℃に温調したミルクチョコレート（不二製油
製、商品名「ミルクチョコレート」／油分３６％）８５
部、前述ハードバター５部と混合後、３５℃でシード剤
（不二製油製／「チョコシードＢ」商品名）をチョコレー
トに対し３．０％加えてテンパリングを行ない、ケンウ
ッドミキサー（ホイッパー使用）で高速攪拌しホイップ
させ含気泡チョコレートを得た。その比重を測定したと
ころ０．７５であった。
（含気泡チョコレート被覆菓子の調製）上記含気泡チョ
コレートを３５℃に温調して、実施例１と同様に処理し
た。得られた含気泡チョコレート被覆菓子は表面にライ
チ様表面のような凹凸があり、非常に軽い食感の含気泡
チョコレート菓子であった。コーンパフ１重量部に対し
て６重量部の含気泡チョコレートが被覆されていた。Example 2 (Preparation of aerated chocolate) Trisaturated fatty acid containing 90 parts of hard butter (iodine value 34, melting point 34 ° C., Fuji Oil Co., Ltd., trade name “Melano NewSS7”) as edible oil and fat, and behenic acid. A mixed oil of 10 parts of an extremely hardened oil of rapeseed oil of high erucic acid as a glyceride was cooled by the above method to precipitate crystals, and the mixed oil in this state was stored at 20 ° C. 45 ° C
Milk chocolate (manufactured by Fuji Oil Co., Ltd., trade name), which is prepared by melting 10 parts of the mixed oil whose temperature has been adjusted to "Milk chocolate" / 36% oil) 85
Part, after mixing with 5 parts of the above hard butter, at 35 ° C., 3.0% of a seed agent (Fuji Oil Co., Ltd./“Choco Seed B ”trade name) was added to chocolate to perform tempering, and a Kenwood mixer (using a whipper) At high speed, the mixture was whipped and aerated chocolate was obtained. When its specific gravity was measured, it was 0.75. (Preparation of aerated chocolate-coated confectionery) The above-mentioned aerated chocolate was temperature-controlled at 35 ° C. and treated in the same manner as in Example 1. The obtained aerated chocolate-coated confectionery had irregularities such as a lychee-like surface on the surface, and was an aerated chocolate confectionery having a very light texture. 1 part by weight of corn puff was coated with 6 parts by weight of aerated chocolate.
【００２３】実施例３
実施例２と同様の含気泡チョコレートを使用して含気泡
チョコレート被覆菓子の調製を行った。実施例２と同様
の含気泡チョコレートを３５℃に温調しておく。実施例
１と同様に、回転釜にセンター材として直径２０mmの球
状のコーンパフ１重量部を入れ、ゆっくり回転（２０
ｒ．ｐ．ｍ.）させながら、溶融した含気泡チョコレー
トをなるべく均一になるようにコーンパフふりかけた。
ふりかけた後、数回転させながら回転釜についた含気泡
チョコレートをセンター材に付着させて1度回転釜の回
転を止め、冷風により被膜層の表面だけを固化させる。
表面が固化してバラけ始めたら、再度回転を始めて次の
溶融した含気泡チョコレートをふりかける。このような
断続的な回転作業を１０回繰り返し、しかる後、冷風を
当てて被覆層を完全に固化させた。作業時間は全部で１
００分間を要した。得られた含気泡チョコレート被覆菓
子は表面にライチ様表面のような凹凸があり、非常に軽
い食感の含気泡チョコレート菓子であった。コーンパフ
１重量に対して６重量部の含気泡チョコレートが被覆さ
れていた。Example 3 Using the same aerated chocolate as in Example 2, an aerated chocolate-coated confectionery was prepared. The same bubble-containing chocolate as in Example 2 was temperature-controlled at 35 ° C. In the same manner as in Example 1, 1 part by weight of a spherical cone puff having a diameter of 20 mm was placed in a rotary pot as a center material and slowly rotated (20
r. p. m.), the molten aerated chocolate was sprinkled with corn puffs so as to be as uniform as possible.
After sprinkling, while a few revolutions, the aerated chocolate attached to the rotary pot is attached to the center material, the rotation of the rotary pot is stopped once, and only the surface of the coating layer is solidified by cold air.
When the surface solidifies and begins to break up, start spinning again and sprinkle with the next molten aerated chocolate. Such intermittent rotation work was repeated 10 times, and then cold air was blown to completely solidify the coating layer. Total working time is 1
It took 00 minutes. The obtained aerated chocolate-coated confectionery had irregularities such as a lychee-like surface on the surface, and was an aerated chocolate confectionery having a very light texture. 6 parts by weight of aerated chocolate was coated with respect to 1 part by weight of the corn puff.
【００２４】実施例４
（含気泡チョコレートの調製）実施例１と同様に、低エ
ルシン酸の菜種油の微水添油８５部と高エルシン酸菜種
油の極度硬化油１５部の混合油を一旦完全に８０℃で融
解した後、水温１５℃の水槽中で油脂の品温が４０℃ま
で強制的に冷却して油脂の結晶を析出させ、この状態の
混合油を２０℃で保存した。別に５０℃の湯煎にて融解
したホワイトチョコレート（不二製油製、商品名「ホワ
イトチョコレート」／油分３６％）７０部、ハードバタ
ー２０部を品温３５℃で保存し、上で調製した混合油１
０部を加え混合後、３５℃でシード剤（不二製油製／
「チョコシードA」商品名）をチョコレートに対し０．２
％加えてテンパリングを行ない、ケンウッドミキサー
（ホイッパー使用）で高速攪拌しホイップさせ比重０．
７０の含気泡チョコレートを得た。
（含気泡チョコレート被覆菓子の調製）回転被覆装置
（株式会社蔵持化学器械製作所製）を用いて、回転釜に
センター材として長径３０mm、短径１５mmのローストア
ーモンド１重量部(３００ｇ)を入れ、ゆっくり回転（２
０ｒ．ｐ．ｍ.）させながら上記で調製した含気泡チョ
コレートを３５℃に溶融、温調しておき、その中から溶
融した含気泡チョコレート０．８重量部（１６０ｇ）を
なるべく均一になるようにローストアーモンドにふりか
けた。ふりかけた含気泡チョコレートを冷風(15℃)によ
り被膜層の表面だけが固化して被覆菓子がバラけ始めた
状態（３分後）で、次に溶融した含気泡チョコレートを
０．８重量部（１６０ｇ）なるべく均一になるようにふ
りかけるという作業を行った。この操作を６回繰り返
し、しかる後、冷風を当てて被覆層を完全に固化させ
た。作業時間は全部で２５分間を要した。得られた含気
泡チョコレート被覆菓子は表面にライチ様表面のような
凹凸があり、非常に軽い食感の含気泡チョコレート菓子
であった。ローストアーモンド１重量に対して２.５重
量部の含気泡チョコレートが被覆されていた。Example 4 (Preparation of aerated chocolate) As in Example 1, a mixed oil of 85 parts of slightly hydrogenated oil of low erucic acid rapeseed oil and 15 parts of extremely hardened oil of high erucic acid rapeseed oil was completely dried. After melting at 80 ° C, the oil / fat product temperature was forcibly cooled to 40 ° C in a water bath at a water temperature of 15 ° C to precipitate oil / fat crystals, and the mixed oil in this state was stored at 20 ° C. Separately, 70 parts of white chocolate (manufactured by Fuji Oil Co., Ltd., product name "White Chocolate" / oil content 36%) melted in hot water at 50 ° C and 20 parts of hard butter were stored at a product temperature of 35 ° C, and the mixed oil prepared above was stored. 1
After adding 0 parts and mixing, at 35 ° C. a seed agent (Fuji Oil /
"Choco Seed A" product name) 0.2 for chocolate
%, Tempering is performed, and high-speed stirring is performed with a Kenwood mixer (using a whipper) to whipped to give a specific gravity of 0.
70 aerated chocolate was obtained. (Preparation of aerated chocolate-coated confectionery) Using a rotary coating device (manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd.), put 1 part by weight (300 g) of roasted almonds having a long diameter of 30 mm and a short diameter of 15 mm as a center material in a rotary pot and slowly. Rotation (2
0r. p. m.) The aerated chocolate prepared above was melted at 35 ° C. and adjusted in temperature, and 0.8 part by weight (160 g) of the aerated chocolate melted in the melted chocolate was made into a roasted almond so as to be as uniform as possible. I sprinkled on it. The sprinkled aerated chocolate was solidified only by the surface of the coating layer by cold air (15 ° C.) and the coated confectionery started to come apart (after 3 minutes), and then 0.8 parts by weight of the melted aerated chocolate ( 160 g) sprinkled so as to be as uniform as possible. This operation was repeated 6 times, and then cold air was blown to completely solidify the coating layer. The total working time was 25 minutes. The obtained aerated chocolate-coated confectionery had irregularities such as a lychee-like surface on the surface, and was an aerated chocolate confectionery having a very light texture. 2.5 parts by weight of aerated chocolate was coated with respect to 1 part by weight of roasted almonds.
【００２５】実施例１〜実施例４の含気泡チョコレート
被覆菓子の評価を表１に纏めた。Table 1 summarizes the evaluation of the aerated chocolate-coated confectioneries of Examples 1 to 4.
【表１】 [Table 1]
【００２６】比較例２
（含気泡チョコレートの調製）低エルシン酸の菜種油の
微水添油（沃素価９５、２０℃で液状の油脂）９０部と
ベヘン酸を含有しないトリ飽和脂肪酸グリセリドとして
大豆油の極度硬化油（沃素価１以下、融点６５℃）１０
部の混合油を上記方法にて冷却して結晶を析出させ、こ
の状態の混合油を20℃で保存した。当該混合油１０部
を、別に５０℃の湯煎にて融解して４５℃に温調したミ
ルクチョコレート（不二製油製、商品名「ミルクチョコ
レート」／油分３６％）８０部、前述ハードバター１０
部と混合後、３５℃でシード剤（不二製油製／「チョコ
シードＢ」商品名）をチョコレートに対し３．０％加え
てテンパリングを行ない、ケンウッドミキサー（ホイッ
パー使用）で高速攪拌しホイップさせ含気泡チョコレー
トを得ようと試みたが、比重は１．１０で、軽い食感の
チョコレートは得られなかった。
（含気泡チョコレート被覆菓子の調製）上記チョコレー
トを使用して、実施例１と同様に処理して、センター材
であるコーンパフの重量に対して６重量部のチョコレー
トを被覆することを試みた。この際にコーンパフを転動
させながら、溶融したチョコレートをふりかけ、被覆層
の表面が固化した後、次の溶融したチョコレートをふり
かけるという実施例１と同様な操作を行なおうとした
が、被覆菓子同士が接着しやすくバラけにくかった。そ
れを防止するために、被覆層全体が固化してからふりか
けるという作業を１０回繰り返し行った。（回転速度
２０r．ｐ．ｍ.、作業時間、１２０分間）。かくして得
たチョコレート被覆菓子は表面に凹凸がなくほとんど均
一で、かつ重い食感を呈した従来のチョコレート被覆菓
子であった。Comparative Example 2 (Preparation of Aerated Chocolate) 90 parts of a slightly hydrogenated oil of rapeseed oil of low erucic acid (iodine value 95, fat and oil in liquid at 20 ° C.) and soybean oil as trisaturated fatty acid glyceride containing no behenic acid Extremely hardened oil (iodine value 1 or less, melting point 65 ° C) 10
Part of the mixed oil was cooled by the above method to precipitate crystals, and the mixed oil in this state was stored at 20 ° C. 80 parts of milk chocolate (manufactured by Fuji Oil Co., Ltd., trade name "milk chocolate" / oil content 36%) obtained by melting 10 parts of the mixed oil in a water bath of 50 ° C and adjusting the temperature to 45 ° C, the hard butter 10 described above.
After mixing with 30 parts, add 3.0% of seed agent (Fuji Oil Co., Ltd./“Choco Seed B ”trade name) to chocolate at 35 ° C. for tempering, and whipped with a Kenwood mixer (using a whipper) at high speed. An attempt was made to obtain aerated chocolate, but the specific gravity was 1.10, and a chocolate with a light texture could not be obtained. (Preparation of aerated chocolate-coated confectionery) The above chocolate was used and treated in the same manner as in Example 1 to try to coat 6 parts by weight of chocolate with respect to the weight of the corn puff as the center material. At this time, while rolling the corn puff, the molten chocolate was sprinkled, and after the surface of the coating layer was solidified, the next molten chocolate was sprinkled, and the same operation as in Example 1 was attempted. Was easy to bond and was difficult to separate. In order to prevent this, the operation of sprinkling after the entire coating layer solidified was repeated 10 times. (Rotational speed
20r. p. m., working time, 120 minutes). The chocolate-coated confectionery thus obtained was a conventional chocolate-coated confectionery which had no unevenness on the surface, was almost uniform, and had a heavy texture.
【００２７】比較例３
（含気泡チョコレートの調製）実施例２と同様に、食用
油脂としてハードバタ９０部と高エルシン酸菜種油の極
度硬化油１０部の混合油を上記方法にて冷却して結晶を
析出させ、この状態の混合油を20℃で保存した。完全に
溶解した当該混合油１０部を、別に５０℃の湯煎にて融
解して４５℃に温調したミルクチョコレート（不二製油
製、商品名「ミルクチョコレート」／油分３４％）８０
部、前述ハードバター１５部と混合後、３５℃でシード
剤（不二製油製／「チョコシードＢ」商品名）をチョコレ
ートに対し３．０％加えてテンパリングを行ない、ケン
ウッドミキサー（ホイッパー使用）で高速攪拌しホイッ
プさせ含気泡チョコレートを得ようと試みたが、比重は
１．０５とほとんど下がらなかった。
（含気泡チョコレート被覆菓子の調製）上記チョコレー
トを使用して、実施例１と同様に処理して、センター材
であるコーンパフの重量に対して６重量部のチョコレー
トを被覆することを試みた。この際にコーンパフを転動
させながら、溶融したチョコレートをふりかけ、被覆層
の表面が固化した後、次の溶融したチョコレートをふり
かけるという実施例１と同様な操作を行なおうとした
が、被覆菓子同士が接着しやすくバラけにくかった。そ
れを防止するために、被覆層全体が固化してからふりか
けるという作業を１０回繰り返し行った。（回転速度
２０r．ｐ．ｍ.、作業時間、１２０分間）。かくして得
たチョコレート被覆菓子は表面に凹凸がなくほとんど均
一で、かつ重い食感を呈した従来のチョコレート被覆菓
子であった。Comparative Example 3 (Preparation of Aerated Chocolate) As in Example 2, a mixed oil of 90 parts of hard butter and 10 parts of an extremely hydrogenated oil of high erucic acid rapeseed oil as an edible oil was cooled by the above method to form crystals. Precipitation was performed and the mixed oil in this state was stored at 20 ° C. Milk chocolate (Fuji Oil Co., Ltd., trade name “Milk Chocolate” / 34% oil content), which was prepared by melting 10 parts of the completely mixed oil in a 50 ° C. water bath and adjusting the temperature to 45 ° C. 80
Part, and after mixing with 15 parts of the hard butter described above, 3.0% of a seed agent (made by Fuji Oil Co., Ltd./“Choco Seed B ”trade name) was added to the chocolate at 35 ° C. for tempering, and a Kenwood mixer (using a whipper) Attempting to obtain bubble-containing chocolate by stirring at high speed with whipped, the specific gravity was 1.05, which did not decrease. (Preparation of aerated chocolate-coated confectionery) The above chocolate was used and treated in the same manner as in Example 1 to try to coat 6 parts by weight of chocolate with respect to the weight of the corn puff as the center material. At this time, while rolling the corn puff, the molten chocolate was sprinkled, and after the surface of the coating layer was solidified, the next molten chocolate was sprinkled, and the same operation as in Example 1 was attempted. Was easy to bond and was difficult to separate. In order to prevent this, the operation of sprinkling after the entire coating layer solidified was repeated 10 times. (Rotational speed
20r. p. m., working time, 120 minutes). The chocolate-coated confectionery thus obtained was a conventional chocolate-coated confectionery which had no unevenness on the surface, was almost uniform, and had a heavy texture.
【００２８】[0028]
【発明の効果】本発明により、センター材の表面に含気
泡チョコレートが被覆され、被覆された表面がライチ様
表面のような凹凸である状態に被覆することにより、軽
い食感と変化に富んだ外観を有する含気泡チョコレート
被覆菓子及びその製造法を提供することが可能になった
のである。EFFECTS OF THE INVENTION According to the present invention, the surface of the center material is coated with aerated chocolate, and the coated surface has irregularities such as a lychee-like surface. It has become possible to provide an aerated chocolate-coated confectionery having an appearance and a method for producing the same.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山口 浩太郎 茨城県筑波郡谷和原村絹の台４丁目３番地 不二製油株式会社つくば研究開発センタ ー内 Ｆターム(参考） 4B014 GB04 GE03 GG14 GP02 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Kotaro Yamaguchi 4-3 Kinindai, Taniwahara Village, Tsukuba-gun, Ibaraki Prefecture Fuji Oil Co., Ltd. Tsukuba Research and Development Center -In F term (reference) 4B014 GB04 GE03 GG14 GP02
Claims (10)
被覆され、被覆された表面がライチ様表面のような凹凸
であることを特徴とする含気泡チョコレート被覆菓子。1. A bubble-containing chocolate-coated confectionery, characterized in that the surface of a center material is coated with bubble-containing chocolate, and the coated surface has irregularities such as a lychee-like surface.
５の範囲である、請求項１記載の含気泡チョコレート被
覆菓子。2. The specific gravity of the aerated chocolate is 0.5 to 1.0.
The aerated chocolate-coated confectionery according to claim 1, which is in the range of 5.
を含有するトリ飽和脂肪酸グリセリドの混合油を添加し
てなる、請求項１又は請求項２記載の含気泡チョコレー
ト被覆菓子。3. The bubble-containing chocolate-coated confectionery according to claim 1 or 2, wherein the bubble-containing chocolate is obtained by adding a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid.
リドの飽和脂肪酸中のベヘン酸が３０％以上である、請
求項１乃至請求項３の何れか１項に記載の含気泡チョコ
レート被覆菓子。4. The aerated chocolate-coated confectionery according to claim 1, wherein behenic acid in the saturated fatty acid of trisaturated fatty acid glyceride containing behenic acid is 30% or more. .
肪酸グリセリドの混合比率が８５：１５〜９５：５であ
る、請求項１乃至請求項４の何れか１項に記載の含気泡
チョコレート被覆菓子。5. The bubble-containing chocolate according to any one of claims 1 to 4, wherein the mixing ratio of the edible oil / fat and the trisaturated fatty acid glyceride containing behenic acid is 85:15 to 95: 5. Coated confectionery.
リドの含量が、含気泡チョコレート全量に対して０.５
〜２重量％である、請求項１乃至請求項５の何れか１項
に記載の含気泡チョコレート被覆菓子。6. The content of trisaturated fatty acid glyceride containing behenic acid is 0.5 with respect to the total amount of aerated chocolate.
The aerated chocolate-coated confectionery according to any one of claims 1 to 5, which is ˜2% by weight.
被覆するに際し、被覆された表面がライチ様表面のよう
な凹凸である状態に被覆することを特徴とする含気泡チ
ョコレート被覆菓子の製造法。7. A method for producing an aerated chocolate-coated confectionery, characterized in that, when the surface of a center material is coated with aerated chocolate, the coated surface is coated in a state of irregularities such as a lychee-like surface.
気泡チョコレートをふりかけ、センター材表面で固化さ
せつつ溶融した含気泡チョコレートをふりかけて被覆す
る、請求項７記載の含気泡チョコレート被覆菓子の製造
法。8. The aerated chocolate-coated confectionery product according to claim 7, wherein the center material is sprinkled with the molten aerated chocolate while rolling, and the center material surface is sprinkled with the molten aerated chocolate while being solidified. Manufacturing method.
５の範囲である、請求項７又は請求項８記載の含気泡チ
ョコレート被覆菓子の製造法。9. The specific gravity of the aerated chocolate is 0.5 to 1.0.
The method for producing an aerated chocolate-coated confectionery according to claim 7 or 8, which is in the range of 5.
酸を含有するトリ飽和脂肪酸グリセリドの混合油を添加
してなる、請求項７乃至請求項９の何れか１項に記載の
含気泡チョコレート被覆菓子の製造法。10. The bubble-containing chocolate coating according to claim 7, wherein the bubble-containing chocolate is obtained by adding a mixed oil of edible oil and fat and trisaturated fatty acid glyceride containing behenic acid. Confectionery manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002071582A JP3818182B2 (en) | 2002-03-15 | 2002-03-15 | Foam-containing chocolate-coated confectionery and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002071582A JP3818182B2 (en) | 2002-03-15 | 2002-03-15 | Foam-containing chocolate-coated confectionery and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003265109A true JP2003265109A (en) | 2003-09-24 |
| JP3818182B2 JP3818182B2 (en) | 2006-09-06 |
Family
ID=29201821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002071582A Expired - Fee Related JP3818182B2 (en) | 2002-03-15 | 2002-03-15 | Foam-containing chocolate-coated confectionery and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3818182B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006095505A1 (en) * | 2005-03-08 | 2006-09-14 | Fuji Oil Company, Limited | Heat-resistant filling and process for producing the same |
| JP2009060829A (en) * | 2007-09-05 | 2009-03-26 | Fuji Oil Co Ltd | Bubble-containing chocolate and method for preparing the same |
| WO2011049166A1 (en) * | 2009-10-21 | 2011-04-28 | 明治製菓株式会社 | Impregnated food |
| US20130052308A1 (en) * | 2010-05-04 | 2013-02-28 | Nestec S.A. | Frozen confectionery with aerated coating |
| JP2016082964A (en) * | 2015-06-16 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| JP2016082945A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| JP2016082944A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| CN109938139A (en) * | 2017-12-20 | 2019-06-28 | 内蒙古伊利实业集团股份有限公司 | A kind of puffed chocolate and the preparation method and application thereof |
| JP2020156427A (en) * | 2019-03-27 | 2020-10-01 | 株式会社ブルボン | Method for manufacturing eatable tableware |
-
2002
- 2002-03-15 JP JP2002071582A patent/JP3818182B2/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006095505A1 (en) * | 2005-03-08 | 2006-09-14 | Fuji Oil Company, Limited | Heat-resistant filling and process for producing the same |
| JP2009060829A (en) * | 2007-09-05 | 2009-03-26 | Fuji Oil Co Ltd | Bubble-containing chocolate and method for preparing the same |
| WO2011049166A1 (en) * | 2009-10-21 | 2011-04-28 | 明治製菓株式会社 | Impregnated food |
| US20130052308A1 (en) * | 2010-05-04 | 2013-02-28 | Nestec S.A. | Frozen confectionery with aerated coating |
| JP2013524842A (en) * | 2010-05-04 | 2013-06-20 | ネステク ソシエテ アノニム | Frozen confectionery with foam coating |
| JP2016082945A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| JP2016082944A (en) * | 2014-10-28 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| JP2016082964A (en) * | 2015-06-16 | 2016-05-19 | 森永製菓株式会社 | Oil-and-fat confectionery and method of manufacturing the same |
| CN109938139A (en) * | 2017-12-20 | 2019-06-28 | 内蒙古伊利实业集团股份有限公司 | A kind of puffed chocolate and the preparation method and application thereof |
| CN109938139B (en) * | 2017-12-20 | 2023-04-07 | 内蒙古伊利实业集团股份有限公司 | Puffed chocolate and preparation method and application thereof |
| JP2020156427A (en) * | 2019-03-27 | 2020-10-01 | 株式会社ブルボン | Method for manufacturing eatable tableware |
| JP7320967B2 (en) | 2019-03-27 | 2023-08-04 | 株式会社ブルボン | Method for manufacturing edible tableware |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3818182B2 (en) | 2006-09-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2422032C2 (en) | Food products with low content of saturated and trans-isomeric unsaturated fats | |
| CN105848491B (en) | Chocolate and its preparation method, method for inhibiting viscosity increase of sauce embryo, and method for forming sugar skeleton | |
| US10716316B2 (en) | Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating | |
| CA2693608C (en) | Composition comprising triglycerides | |
| CA2693605C (en) | Glyceride composition for use as coating fat | |
| EP2164336B1 (en) | Structured food products with low content of saturated and trans unsaturated fats | |
| JP5952988B1 (en) | Heat-resistant chocolate and method for producing the same | |
| JP6788238B1 (en) | Frozen dessert oil and fat composition and chocolates for frozen dessert | |
| JP5757716B2 (en) | Chocolate production method | |
| JP3818182B2 (en) | Foam-containing chocolate-coated confectionery and method for producing the same | |
| JP5928083B2 (en) | Topping material for confectionery bread and method for producing the same | |
| JP5152073B2 (en) | Centered oil-based confectionery and method for producing the same | |
| JP2010004806A (en) | Oil-and-fat composition for baked confectionery | |
| Birkett | Fat-based centres and fillings | |
| JP2022088610A (en) | Oiliness food product material for combination and production method thereof | |
| CN112367844B (en) | Oily food and method for producing same | |
| JP6311825B1 (en) | Oil composition for coating frozen dessert | |
| JP2000041579A (en) | Chocolates and production of the same | |
| JP3444205B2 (en) | How to make chocolate | |
| JP7255762B2 (en) | Oil-based food for frozen desserts | |
| CN114732053A (en) | Emulsion and method for producing the same | |
| JP2008113570A (en) | Method for producing confectionery coated with oil and fat composition | |
| CA3172470A1 (en) | Method of tropicalizing chocolate | |
| WO2022102644A1 (en) | Oil/fat for coating frozen dessert and chocolate for coating frozen dessert | |
| WO2020249515A1 (en) | Edible confectionery ink composition for 3d-printing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040927 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20050913 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20051004 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20051205 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060124 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20060315 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20060523 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20060605 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 3818182 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090623 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100623 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110623 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110623 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120623 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130623 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130623 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130623 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130623 Year of fee payment: 7 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
| R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
| R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| LAPS | Cancellation because of no payment of annual fees |