JP6482397B2 - Oil-based confectionery and method for producing oil-based confectionery - Google Patents
Oil-based confectionery and method for producing oil-based confectionery Download PDFInfo
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- Confectionery (AREA)
Description
本発明は、組成及び／又は物性の異なる油脂性菓子を組合せてなる複合油脂性菓子及び複合油脂性菓子の製造方法に関する。 TECHNICAL FIELD The present invention relates to a composite oily confectionery comprising a combination of oily confectionery having different compositions and / or physical properties and a method for producing a composite oily confectionery.
従来より、ビスケット、クッキー等の焼成菓子やアイスクリーム等の冷菓に、チョコレート等の油脂性菓子を被覆あるいは接合してなる複合菓子が知られている。しかし、全体がチョコレート等の油脂性菓子からなっていて、内層と外層との食感のギャップを味わうことができるようにした油脂性菓子は、意外にも、多くは提供されていない。 Conventionally, composite confectionery is known in which baked confectionery such as biscuits and cookies and frozen confectionery such as ice cream are coated or joined with an oily confectionery such as chocolate. However, a lot of oleaginous confectionery, which is entirely made of oleaginous confectionery such as chocolate and is able to taste the texture gap between the inner layer and the outer layer, has not been provided.
例えば、下記特許文献１には、チョコレート生地に気泡を含有させた後、成形し、焼成して固化することを特徴とする焼き菓子の製造法が記載されている。そして、焼成条件を調整することにより、表面は焼成によってビスケット様の硬い組織をなし、内部は軟らかいチョコレート組織のままの、新しい風味、食感の焼き菓子を得ることもできることが記載されている。 For example, Patent Document 1 described below describes a method for producing a baked confectionery characterized in that bubbles are contained in chocolate dough, then molded, baked and solidified. And it is described that by adjusting the baking conditions, it is possible to obtain a baked confectionery having a new flavor and texture while the surface forms a hard biscuit-like structure by baking and the inside has a soft chocolate structure.
また、下記特許文献２には、チョコレート生地からなるチョコレート成形品の表層を焼成して得られ、４０℃において表面の組織が手指に付着せず、かつ表面は焦げを有さない焼成チョコレート菓子であって、 菓子内部は、４０℃において、マイクロメーターによって測定した場合の固形物の最大粒度が４０μｍ以下の軟質部分を含むことを特徴とする、焼成チョコレート菓子が開示されている。 Patent Document 2 below is a baked chocolate confectionery obtained by baking a surface layer of a chocolate molded article made of chocolate dough, having a surface structure that does not adhere to fingers at 40 ° C., and a surface that does not burn. A baked chocolate confectionery characterized in that the inside of the confectionery includes a soft portion having a maximum particle size of 40 μm or less as measured by a micrometer at 40 ° C. is disclosed.
また、下記特許文献３には、含気油性菓子生地を加熱したモ−ルドに直接注入し、界面部分を融解させ、モールド内面との界面部分に薄層を形成させた後に、冷却した押し型でプレスすることでシェルを作り、該シェルの内側にセンターとして可食物を充填することを特徴とする含気複合油性菓子の製造方法が記載されている。そして、可食物としては、シェルである油性菓子生地と物性、風味の異なる油性菓子等を用いるのが好ましいことが記載されている。 Further, in Patent Document 3 below, an aerated oil-based confectionery dough is directly injected into a heated mold, the interface portion is melted, and a thin layer is formed at the interface portion with the inner surface of the mold, and then a cooled stamping die. A process for producing an aerated composite oily confectionery, characterized in that a shell is formed by pressing at, and edible is filled inside the shell as a center is described. And as edible, it is described that it is preferable to use oily confectionery having different physical properties and flavor from the oily confectionery dough that is a shell.
また、下記特許文献４には、油脂性菓子を所定形状に成形してセンター部とするセンター部形成工程と、回転釜によって回転させながら、前記センター部の表面に液状原料と固形原料とを付与して表皮層を形成する表皮層形成工程と、前記センター部表面に形成した表皮層を１８０〜３００℃で２０秒〜３分間加熱焼成を行なう焼成工程とを含むことを特徴とする油脂性菓子の製造方法が記載されている。そして、センター部は、単層でもよいが、２層以上の油脂性菓子によって形成することが好ましいことが記載されている。 Further, in Patent Document 4 below, a center part forming step in which an oily confectionery is molded into a predetermined shape to be a center part, and a liquid raw material and a solid raw material are applied to the surface of the center part while being rotated by a rotary hook. A skin layer forming step of forming a skin layer and a baking step of baking the skin layer formed on the surface of the center portion at 180 to 300 ° C. for 20 seconds to 3 minutes. The manufacturing method is described. The center portion may be a single layer, but it is described that it is preferably formed of two or more layers of oily confectionery.
しかしながら、上記特許文献１、２の技術では、焼成によりチョコレートの食感に変化を付与することができるが、食感の変化はその焼成により組織が変性した部分に限定されてしまい、焼成による食感の変化の調整も難しかった。また、上記引用文献３，４の技術では、複合菓子の表面を構成するシェルや表皮層によって口当たりが固いものになってしまった。一方、消費者の嗜好の多様化にともない、新たな食感を呈する複合菓子の提供が望まれている。 However, in the techniques of Patent Documents 1 and 2 described above, a change in the texture of chocolate can be imparted by baking, but the change in texture is limited to the portion where the structure is denatured by the baking, and the texture due to baking is reduced. It was also difficult to adjust the change in feeling. Moreover, in the technique of the said cited literatures 3 and 4, it has become hard to the mouth with the shell and skin layer which comprise the surface of composite confectionery. On the other hand, with the diversification of consumer preferences, provision of composite confectionery that exhibits a new texture is desired.
そこで本発明者らは、チョコレート等の油脂性菓子の食感のギャップを感じることができる複合菓子について鋭意研究したところ、なめらかでやわらかく口溶けのよい油脂性菓子に、その全部又は少なくとも大部分を覆うように他の油脂性菓子を接合しようとしても、保形性が不足し、押出成形装置などによって効率よく製造することに適しないか、あるいは成形できたとしてもその状態を保てず、成形後に焼成する場合などに不都合を生じるという問題があった。 Therefore, the present inventors conducted extensive research on a composite confectionery that can feel a gap in the texture of oily confectionery such as chocolate, and covered all or at least most of the oily confectionery that is smooth and soft and melts well in the mouth. Even when trying to join other oleaginous confectionery, shape retention is insufficient, and it is not suitable for efficient production by an extrusion molding apparatus or the like, or even if it can be molded, the state cannot be maintained, and after molding There has been a problem that inconvenience occurs when firing.
よって、本発明の目的は、上記問題の解決された、押出成形装置などによる大量生産にも適した、新たな食感を呈する、複合油脂性菓子及びその製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a composite oleaginous confectionery having a new texture suitable for mass production using an extrusion molding apparatus and the like, and a method for producing the same, in which the above problems are solved.
上記目的を達成するため、本発明の複合油脂性菓子は、内層をなす第１油脂性菓子と、前記第１油脂性菓子の全表面又は少なくとも大部分を覆って外層をなす第２油脂性菓子とを接合して成形してなる複合油脂性菓子であって、前記第１油脂性菓子は、含気されていないか又は含気され比重が０．３〜１．２とされたチョコレートからなり、前記第２油脂性菓子は、含気され比重が０．２〜１．１とされたチョコレートからなり、前記第１油脂性菓子の比重が前記第２油脂性菓子の比重よりも０．１以上大きくされており、焼成されることにより、前記第２油脂性菓子は、その表層が手で持ったときにべとつかない程度に熱変性していることを特徴とする。 In order to achieve the above object, the composite oily confectionery of the present invention comprises a first oily confectionery forming an inner layer, and a second oily confectionery forming an outer layer covering the entire surface or at least most of the first oily confectionery. The first oily confectionery is made of chocolate that is not aerated or is aerated and has a specific gravity of 0.3 to 1.2. The second oleaginous confectionery is made of chocolate which is aerated and has a specific gravity of 0.2 to 1.1. The specific gravity of the first oleaginous confectionery is 0.1 than the specific gravity of the second oleaginous confectionery. are larger than, by firing, the second oleaginous confectionery, characterized in that the table layer is thermally denatured so as not tacky when held by hand.
本発明の複合油脂性菓子によれば、第２油脂性菓子が、含気され比重が０．２〜１．１とされているので、その第２油脂性菓子が第１油脂性菓子の全部又は少なくとも大部分を覆うように接合していることにより、第１油脂性菓子の保形性の不足を補うことができ、押出成形装置などによって効率よく製造することにも適している。また、第２油脂性菓子が、含気され比重が０．２〜１．１とされているので、外層を軽い食感となすことができ、その外層と内層の食感のギャップをしっかりと味わうことができる。更に、焼成した場合でも、外層の表層を熱変性させて手で持ったときにべとつかないようにすることができる一方、内層を熱変性させないことにより、内層をなす油脂性菓子本来の食感や風味等を損なうことがなく、外層として所定量の第２油脂性菓子を配することで、外層の表層以外の全体としての軽い食感も保たれ、その外層と内層の食感のギャップをしっかりと味わうことができる。
また、第１油脂性菓子は、含気されていないか又は含気され比重が０．３〜１．２とされたチョコレートからなるので、油脂性菓子本来の濃厚感を味わうことができる。また、気泡を含む場合よりも熱変性し難いので、更に焼成した場合でも、その第１油脂性菓子に用いられた油脂性菓子本来の食感や風味等を損なうことがない。
According to the composite oily confectionery of the present invention, since the second oily confectionery is aerated and has a specific gravity of 0.2 to 1.1, the second oily confectionery is all of the first oily confectionery. Or by joining so that at least most may be covered, the shortage of the shape retention of a 1st fat confectionery can be compensated, and it is suitable also for manufacturing efficiently with an extrusion molding apparatus etc. In addition, since the second oleaginous confectionery is aerated and has a specific gravity of 0.2 to 1.1, the outer layer can have a light texture, and the gap between the outer layer and the inner layer can be firmly secured. You can taste it. Furthermore, even when baked, the outer layer surface layer can be heat-denatured to prevent stickiness when held by hand, while the inner layer is not heat-denatured, so that By allocating a predetermined amount of the second oleaginous confectionery as the outer layer without damaging the flavor etc., the light texture as a whole other than the outer layer of the outer layer is maintained, and the gap between the outer layer and the inner layer is firmly secured You can taste it.
Moreover, since 1st fat-oiled confectionery consists of chocolate which is not aerated or was aerated and was made into specific gravity 0.3-1.2, it can taste the original rich feeling of fat-based confectionery. Moreover, since it is harder to heat-denature than the case containing air bubbles, even when further baked, the original texture and flavor of the oily confectionery used in the first oily confectionery are not impaired.
更に、第２油脂性菓子は、その表層が手で持ったときにべとつかない程度に焼成により熱変性しているので、食べる際、手にべとつく不快感なく食べやすい。 Furthermore, the second oily confectionery is heat-denatured by baking to the extent that its surface layer is not sticky when it is held by hand, so that it is easy to eat without feeling uncomfortable when it is eaten.
本発明の複合油脂性菓子においては、前記複合油脂性菓子において、前記第１油脂性菓子と前記第２油脂性菓子との質量比が３：７〜９：１であることが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができ、また、外層と内層の食感のギャップを顕著に感じることができる。 In the composite oily confectionery of the present invention, in the composite oily confectionery, the mass ratio of the first oily confectionery and the second oily confectionery is preferably 3: 7 to 9: 1. According to this, the second oleaginous confectionery can make up for the lack of shape retention of the first oleaginous confectionery well, and the gap between the texture of the outer layer and the inner layer can be remarkably felt.
また、前記第１油脂性菓子は、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であることが好ましい。これによれば、第１油脂性菓子が、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるので、その第１油脂性菓子により、なめらかでやわらかく口溶けのよい食感の内層とすることができる。 Moreover, it is preferable that the value of the solid fat content (SFC) at 20 degreeC is 0 to 50% in the said 1st oil-based confectionery. According to this, since the value of the solid fat content (SFC) at 20 ° C. is 0 to 50%, the first oily confectionery has a smooth and soft mouthfeel with a good texture. It can be an inner layer.
また、前記第１油脂性菓子は、水分含量が１〜２０質量％であることが好ましい。これによれば、第１油脂性菓子の水分含量が１〜２０質量％であるので、その第１油脂性菓子により、なめらかでやわらかく口溶けのよい食感の内層とすることができる。 Moreover, it is preferable that the said 1st fat-oiled confectionery is 1-20 mass% in water content. According to this, since the moisture content of the 1st fat and oily confectionery is 1 to 20% by mass, the first fat and oily confectionery can provide an inner layer with a smooth and soft mouthfeel.
また、前記第１油脂性菓子は、４０℃においてマイクロメータで測定したときの固形物の最大粒径が４０μｍ以下の軟質部分を含むことが好ましい。これによれば、更になめらかでやわらかく口溶けのよい食感の内層をなすことができる。 Moreover, it is preferable that a said 1st oil-based confectionery contains a soft part whose maximum particle size of a solid substance is 40 micrometers or less when measured with a micrometer at 40 degreeC. According to this, it is possible to form an inner layer having a texture that is smoother, softer and has a good mouth-melting texture.
また、前記第２油脂性菓子が前記第１油脂性菓子の全部を覆うことが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができる。また、更に焼成することにより、外層の表層を熱変性させて、複合油脂性菓子の全体にわたって、手で持ったときにべとつかないようにすることができる。 Moreover, it is preferable that the second oily confectionery covers the whole of the first oily confectionery. According to this, the 2nd oil-based confectionery can compensate for the lack of shape retention of the 1st oil-based confectionery better. Further, by further baking, the surface layer of the outer layer can be thermally denatured so that the entire composite oily confectionery is not sticky when held by hand.
一方、本発明の複合油脂性菓子の製造方法は、含気されていないか、又は含気されて比重が０．３〜１．２とされたチョコレートからなる、内層をなす第１油脂性菓子に、含気されて比重が０．２〜１．１であって、かつ、該比重よりも前記第１油脂性菓子の比重の方が０．１以上大きくなるようにされたチョコレートからなる、外層をなす第２油脂性菓子を、前記第１油脂性菓子の全表面又は少なくとも大部分を覆うように接合して成形し、前記第２油脂性菓子の表層が手で持ったときにべとつかない程度に熱変性するように焼成することを特徴とする。
On the other hand, the manufacturing method of the composite fat-based confectionery of this invention is the 1st fat-based confectionery which makes the inner layer which consists of chocolate which is not aerated or is aerated and the specific gravity was 0.3-1.2. And a specific gravity of 0.2 to 1.1 which is aerated, and the specific gravity of the first fat-based confectionery is greater than the specific gravity by 0.1 or more. a second oleaginous confectionery forming the outer layer, is molded and bonded so as to cover the entire surface or at least a majority of said first oleaginous confectionery, tacky when the table layer of said second oleaginous confectionery is held by hand It is characterized by firing so as to be heat-denatured to the extent that it is not.
本発明の複合油脂性菓子の製造方法によれば、第２油脂性菓子が、含気され比重が０．２〜１．１とされているので、その第２油脂性菓子が第１油脂性菓子の全部又は少なくとも大部分を覆うように接合していることにより、第１油脂性菓子の保形性の不足を補うことができ、押出成形装置などによって効率よく製造することにも適している。また、第２油脂性菓子が、含気され比重が０．２〜１．１とされているので、外層を軽い食感となすことができ、その外層と内層の食感のギャップをしっかりと味わうことができる。更に、焼成した場合でも、外層の表層を熱変性させて手で持ったときにべとつかないようにすることができる一方、内層を熱変性させないことにより、内層をなす油脂性菓子本来の食感や風味等を損なうことがなく、外層として所定量の第２油脂性菓子を配することで、外層の表層以外の全体としての軽い食感も保たれ、その外層と内層の食感のギャップをしっかりと味わうことができる。 According to the method for producing a composite oleaginous confectionery of the present invention, the second oleaginous confectionery is aerated and has a specific gravity of 0.2 to 1.1. By joining so as to cover all or at least most of the confectionery, the lack of shape retention of the first oleaginous confectionery can be compensated, and it is also suitable for efficient production by an extrusion molding apparatus or the like. . In addition, since the second oleaginous confectionery is aerated and has a specific gravity of 0.2 to 1.1, the outer layer can have a light texture, and the gap between the outer layer and the inner layer can be firmly secured. You can taste it. Furthermore, even when baked, the outer layer surface layer can be heat-denatured to prevent stickiness when held by hand, while the inner layer is not heat-denatured, so that By allocating a predetermined amount of the second oleaginous confectionery as the outer layer without damaging the flavor etc., the light texture as a whole other than the outer layer of the outer layer is maintained, and the gap between the outer layer and the inner layer is firmly secured You can taste it.
本発明の複合油脂性菓子の製造方法においては、前記第１油脂性菓子と前記第２油脂性菓子との質量比が３：７〜９：１であることが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができ、また、外層と内層の食感のギャップを顕著に感じることができる。
また、前記第１油脂性菓子は、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であることが好ましい。これによれば、第１油脂性菓子の２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるので、その第１油脂性菓子により、なめらかでやわらかく口溶けのよい食感の内層をなすことができる。
In the manufacturing method of the composite oily confectionery of this invention, it is preferable that mass ratio of the said 1st oily confectionery and the said 2nd oily confectionery is 3: 7-9: 1. According to this, the second oleaginous confectionery can make up for the lack of shape retention of the first oleaginous confectionery well, and the gap between the texture of the outer layer and the inner layer can be remarkably felt.
Moreover, it is preferable that the value of the solid fat content (SFC) at 20 degreeC is 0 to 50% in the said 1st oil-based confectionery. According to this, since the value of the solid fat content (SFC) at 20 ° C. of the first oleaginous confectionery is 0 to 50%, the first oleaginous confectionery has a smooth, soft and mouth-feeling inner layer. Can be made.
また、前記第１油脂性菓子は、水分含量が１〜２０質量％であることが好ましい。これによれば、第１油脂性菓子の水分含量が１〜２０質量％であるので、その第１油脂性菓子により、なめらかでやわらかく口溶けのよい食感の内層をなすことができる。 Moreover, it is preferable that the said 1st fat-oiled confectionery is 1-20 mass% in water content. According to this, since the moisture content of the 1st fat and oily confectionery is 1 to 20% by mass, the first fat and oily confectionery can form an inner layer with a smooth and soft mouthfeel.
また、前記第２油脂性菓子が前記第１油脂性菓子の全部を覆うようにすることが好ましい。これによれば、第２油脂性菓子が第１油脂性菓子の保形性の不足を更によく補うことができる。 Moreover, it is preferable that the second oleaginous confectionery covers the entire first oleaginous confectionery. According to this, the 2nd oil-based confectionery can compensate for the lack of shape retention of the 1st oil-based confectionery better.
本発明によれば、チョコレート等の油脂性菓子本来の食感を損なうことなく、内層と外層との食感のギャップをしっかりと味わうことができ、押出成形装置などによる大量生産にも適した、複合油脂性菓子を提供することができる。 According to the present invention, without sacrificing the original texture of oily confectionery such as chocolate, it is possible to firmly taste the texture gap between the inner layer and the outer layer, suitable for mass production by an extrusion molding apparatus, A composite oleaginous confectionery can be provided.
本発明において、油脂性菓子とは、カカオマス、ココアパウダー、ココアバター、油脂類等を使用した油脂加工食品全般を意味するものとする。油脂性菓子としては、例えば、チョコレート、ガナッシュ、ファットスプレッド、プラリネペーストなどが挙げられるが、特にチョコレートが好ましい。本発明においてチョコレートとは、規約や法規上の規定によって限定されるものではなく、例えば、純チョコレート、チョコレート、準チョコレート、純ミルクチョコレート、ミルクチョコレート、準ミルクチョコレートなどが挙げられ、カカオマスやココアパウダーを含まないホワイトチョコレートも包含するものである。 In the present invention, the oleaginous confectionery means all fats and oils processed foods using cacao mass, cocoa powder, cocoa butter, fats and the like. Examples of the oily confectionery include chocolate, ganache, fat spread, praline paste, and the like, and chocolate is particularly preferable. In the present invention, chocolate is not limited by the provisions of regulations and regulations, and examples include pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, semi-milk chocolate, cocoa mass and cocoa powder. White chocolate that does not contain is also included.
本発明の好ましい態様において、チョコレート生地は、通常のチョコレートに使用されているカカオマス及び／又はココア、糖類、粉乳、乳化剤、ココアバター及び／又は油脂類、香料等を主原料として、製造することができる。 In a preferred embodiment of the present invention, the chocolate dough can be produced using cocoa mass and / or cocoa, sugar, milk powder, emulsifier, cocoa butter and / or fats and oils, fragrances, and the like used in ordinary chocolate as main ingredients. it can.
糖類としては、例えば、砂糖に、必要に応じてトレハロースなどの他の糖類や、糖アルコールなどを配合したものが好ましく用いられる。ただし、チョコレート本来の軟らかく滑らかな食感を得るためには、乳糖などの還元糖を含有しないことが好ましい。 As the saccharide, for example, a mixture of sugar and other saccharides such as trehalose, sugar alcohol, or the like is preferably used. However, in order to obtain the original soft and smooth texture of chocolate, it is preferable not to contain a reducing sugar such as lactose.
粉乳としては、例えば、全脂粉乳、脱脂粉乳等を用いることができる。 As milk powder, for example, whole milk powder, skim milk powder, etc. can be used.
油脂類としては、ヤシ油、パーム油、パーム核油等の各種油脂、及びこれらの硬化油、分別油、エステル交換油等を用いることができ、ノンテンパリング型及びテンパリング型のいずれの油脂であってもよい。 As fats and oils, various fats and oils such as coconut oil, palm oil, and palm kernel oil, and these hardened oils, fractionated oils, transesterified oils, and the like can be used, which are either non-tempering type or tempering type fats and oils. May be.
本発明で用いるチョコレート生地は、常法に従って上記原料をミキシングし、リファイニングを行った後、コンチングを行うことで製造できる。また、必要に応じて、コンチング工程後、加熱、冷却、加圧、減圧しながら激しく撹拌する、いわゆるホイップ処理を施して、気泡を含有させてもよい。撹拌は、例えば、ミキサー、含気ミキサー装置等を用いて行うことができる。 The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like.
なお、チョコレート生地中には、例えばナッツ類の粉砕物、果汁パウダー、果物凍結乾燥チップ、コーヒーチップ、キャラメル、抹茶、カカオニブ、膨化型スナック食品、ビスケットチップ、キャンディーチップ、チョコレートチップ、ドライフルーツ、又はマシュマロなどの具材を含有させてもよい。 In the chocolate dough, for example, crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha tea, cacao nibs, puffed snack foods, biscuits chips, candy chips, chocolate chips, dried fruits, or Ingredients such as marshmallows may be included.
本発明の好ましい１つの態様においては、内層をなす第１油脂性菓子として、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるものを用いることができる。固体脂含量（ＳＦＣ）は、次に示す基準油脂分析試験法によって求めることができる。 In one preferable aspect of the present invention, the first fat-based confectionery forming the inner layer can have a solid fat content (SFC) value of 0 to 50% at 20 ° C. The solid fat content (SFC) can be determined by the following standard fat analysis method.
（基準油脂分析試験法）
・（１）試料を７０℃の恒温槽で加熱し、均一にして試験管に入れ、ゴム栓をする。
(Standard oil analysis test method)
(1) Heat the sample in a constant temperature bath at 70 ° C., make it uniform, put it in a test tube, and plug the rubber stopper.
・（２）試験管に詰めた試料を６０．０±０．２℃に３０分間保持する。 (2) Hold the sample packed in the test tube at 60.0 ± 0.2 ° C. for 30 minutes.
・（３）この試料を０±２℃に移し３０分間保持し、更に２６．０±０．２℃に移し３０分間保持する。 (3) Transfer this sample to 0 ± 2 ° C. and hold it for 30 minutes, then transfer to 26.0 ± 0.2 ° C. and hold for 30 minutes.
・（４）再び０±２℃に移し３０分間保持した後、測定温度（Ｔ±０．２℃）に３０分間保持して、固体脂含量を測定する。 (4) Move again to 0 ± 2 ° C. and hold for 30 minutes, then hold at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to measure the solid fat content.
・（５）測定温度が多い場合は、最も低い温度で測定後、測定試料を次の測定温度に移し、３０分間保持した後、固体脂含量を測定する。以下同様の操作を繰り返す。 (5) If the measurement temperature is high, after measurement at the lowest temperature, the measurement sample is transferred to the next measurement temperature and held for 30 minutes, and then the solid fat content is measured. The same operation is repeated thereafter.
・（６）上記において、固体脂含量の測定は核磁気共鳴（ＮＭＲ）を用いて行うことができる。 (6) In the above, the solid fat content can be measured using nuclear magnetic resonance (NMR).
油脂性菓子の固体脂含量は、例えば油脂原料を選択することで油脂組成を変更することなどによって、調整することができる。 The solid fat content of the oleaginous confectionery can be adjusted, for example, by changing the oil and fat composition by selecting an oil or fat raw material.
本発明においては、内層をなす第１油脂性菓子として、水分含量が１〜２０質量％であるものを用いることもできる。水分含量は、カールフィッシャー法、乾燥法などの水分含量試験法によって求めることができる。なお、上記水分含量は、２〜２０質量％であることがより好ましく、３〜２０質量％であることが更により好ましい。 In the present invention, as the first oleaginous confectionery forming the inner layer, one having a water content of 1 to 20% by mass can be used. The water content can be determined by a water content test method such as Karl Fischer method or drying method. In addition, it is more preferable that the said water content is 2-20 mass%, and it is still more preferable that it is 3-20 mass%.
油脂性菓子の水分含量は、例えば酒類、クリーム、糖液等の水系原料の配合を変更することなどによって、調整することができる。 The water content of the oleaginous confectionery can be adjusted, for example, by changing the composition of aqueous raw materials such as alcoholic beverages, creams and sugar solutions.
上記のような固体脂含量又は水分含量の範囲の油脂性菓子は、一般になめらかでやわらかく口溶けのよい食感を呈する。ただ、その保形性は、押出成形装置などによる大量生産に耐え得ないことがある。 The oleaginous confectionery in the range of the solid fat content or the water content as described above generally has a smooth and soft mouthfeel. However, its shape retention may not be able to withstand mass production by an extrusion molding apparatus or the like.
一方、外層をなす第２油脂性菓子としては、含気され比重が０．２〜１．１とされているものを用いることができる。それによって、外層と内層として、組成及び／又は物性の異なる油脂性菓子を用いることによって、食感に変化をもたらすだけでなく、外層をなす第２油脂性菓子の保形性を高め、成形をしやすくすることができる。比重が上記範囲を超えると保形性を補う効果に乏しくなる傾向があるので好ましくない。また、比重が上記範囲未満であると油脂性菓子の流動性が悪くなって成形しづらくなる傾向があるので好ましくない。なお、第２油脂性菓子の比重が０．５〜１．１とされているものを用いることがより好ましく、比重が０．７〜１．０とされているものを用いることが更により好ましい。含気は、油脂性菓子の生地を、必要に応じて加熱、冷却、加圧、減圧しながら、ミキサー、含気ミキサー装置等を用いて激しく撹拌して、気泡を含有させることにより行うことができる。 On the other hand, as the second oleaginous confectionery forming the outer layer, one containing air and having a specific gravity of 0.2 to 1.1 can be used. As a result, by using an oily confectionery having different compositions and / or physical properties as the outer layer and the inner layer, not only changes the texture, but also increases the shape retention of the second oily confectionery forming the outer layer, Can be easier. If the specific gravity exceeds the above range, the effect of supplementing the shape retention tends to be poor, such being undesirable. Further, if the specific gravity is less than the above range, the oily confectionery tends to be poor in fluidity and difficult to mold, which is not preferable. In addition, it is more preferable to use what the specific gravity of 2nd oil-based confectionery is set to 0.5-1.1, and it is still more preferable to use what the specific gravity is set to 0.7-1.0. . The aeration can be carried out by mixing the oily confectionery dough with heat, cooling, pressurization, decompression as necessary, using a mixer, an aerated mixer device, etc., and adding bubbles to the dough. it can.
なお、比重は、例えば、流動性を有する状態の油脂性菓子を２００ｍｌ容のカップにすり切り入れてその質量を測定する方法などで測定することができる。また、断面の顕微鏡写真を画像解析する方法などでも測定することができる。具体的には、例えば、固化して流動性を有しない状態の油脂性菓子を切断し、断面の顕微鏡写真を画像解析に付して、断面積に対して気泡が占める面積の割合を、偏りなく計測することで、比重を求めることができる。 The specific gravity can be measured by, for example, a method in which an oily confectionery in a fluid state is ground into a 200 ml cup and its mass is measured. It can also be measured by a method of image analysis of a cross-sectional micrograph. Specifically, for example, the fat-based confectionery that is solidified and does not have fluidity is cut, and a micrograph of the cross section is subjected to image analysis, and the ratio of the area occupied by bubbles to the cross-sectional area is biased. Specific gravity can be obtained by measuring without any problems.
なお、本発明においては、内層をなす上記第１油脂性菓子と、外層をなす上記第２油脂性菓子とは、組成及び／又は物性の異なる油脂性菓子であり、これにより、内層と外層の食感のギャップを感じることができる複合菓子を提供することができる。例えば、第１油脂性菓子として、２０℃での固体脂含量（ＳＦＣ）の値が０〜５０％であるものを用いる場合、第２油脂性菓子としては、上記よりも固体脂含量の多いもの、好ましくは上記よりも固体脂含量が１０〜５０％多いものを用いることができる。その場合、例えば、外層をなす第２油脂性菓子として、２０℃での固体脂含量（ＳＦＣ）の値が５０％超９０％以下、より好ましくは６０％超８０％以下である以外、内層をなす上記第１油脂性菓子とその配合において類似しているものなどを用いることもできる。また、例えば、第１油脂性菓子として、水分含量が１〜２０質量％であるものを用いる場合、第２油脂性菓子としては、上記よりも水分含量が少ないもの、好ましくは水分含量が０質量％以上１質量％未満であるものを用いることができる。その場合、例えば、外層をなす第２油脂性菓子として、水分含量が０質量％以上１質量％未満である以外、内層をなす上記第１油脂性菓子とその配合において類似しているものなどを用いることもできる。 In the present invention, the first oily confectionery forming the inner layer and the second oily confectionery forming the outer layer are oily confectionery having different compositions and / or physical properties. The composite confectionery which can feel the gap of texture can be provided. For example, when the first fat-based confectionery used has a solid fat content (SFC) value of 0 to 50% at 20 ° C., the second fat-based confectionery has a higher solid fat content than the above. Preferably, those having a solid fat content of 10 to 50% higher than the above can be used. In that case, for example, as the second oleaginous confectionery forming the outer layer, the inner layer is formed except that the value of solid fat content (SFC) at 20 ° C. is more than 50% and 90% or less, more preferably more than 60% and 80% or less. It is also possible to use the first oleaginous confectionery that is similar to the above-mentioned first oleaginous confectionery. In addition, for example, when the first oily confectionery having a water content of 1 to 20% by mass is used, the second oily confectionery has a lower water content than the above, and preferably has a water content of 0 mass. % Or more and less than 1% by mass can be used. In that case, for example, as the second oleaginous confectionery forming the outer layer, except that the water content is 0% by mass or more and less than 1% by mass, the first oleaginous confectionery forming the inner layer is similar to the composition thereof. It can also be used.
上記第１油脂性菓子として含気されているものを用いても問題はないが、その場合、比重が０．３〜１．２とされているものを用いることが好ましく、比重が０．６〜１．２とされているものを用いることがより好ましく、比重が０．８〜１．２とされているものを用いることが更により好ましい。また、上記第２油脂性菓子の比重よりも値が０．１以上大きいものを用いることが好ましく、値が０．２以上大きいものを用いることがより好ましい。含気の方法や比重の測定方法は、上記第２油脂性菓子について説明したのと同様である。あまり高含気のものを用いると、油脂性菓子本来の濃厚感を味わうことができない傾向があるので好ましくない。また、更に焼成した場合、含気した気泡により熱伝導性が良いためか、熱変性し易いので、油脂性菓子本来の食感や風味等を熱変性により損なう傾向があるので好ましくない。最も好ましくは、第１油脂性菓子は、含気されていない形態である。 There is no problem even if the aerated confectionery is used as the first oily confectionery, but in that case, it is preferable to use one having a specific gravity of 0.3 to 1.2, and a specific gravity of 0.6. It is more preferable to use a material having a specific gravity of ˜1.2, and it is even more preferable to use a material having a specific gravity of 0.8 to 1.2. Moreover, it is preferable to use the thing whose value is 0.1 or more larger than the specific gravity of the said 2nd oil-based confectionery, and it is more preferable to use a thing whose value is 0.2 or more larger. The aeration method and the specific gravity measurement method are the same as those described for the second oily confectionery. It is not preferable to use a product with a very high air content because the original thick feeling of the oleaginous confectionery tends not to be experienced. Further, when further baked, it is not preferable because the thermal conductivity is good due to the aerated gas bubbles, and it is easily heat-denatured, so that the original texture and flavor of the oily confectionery tend to be impaired by heat denaturation. Most preferably, the first oleaginous confectionery is in a non-aerated form.
本発明の複合油脂性菓子は、内層をなす上記第１油脂性菓子と、その第１油脂性菓子の全部又は少なくとも大部分を覆って外層をなす上記第２油脂性菓子とを接合してなる複合油脂性菓子である。ここで、「内層をなす」又は「外層をなす」とは、複合油脂性菓子の全体からみて、第１油脂性菓子が第２油脂性菓子の内側に配されることを意味し、必ずしも内層と外層との境目が形成されることは意味していない。また、「少なくとも大部分を覆って」とは、第１油脂性菓子の表面の６０％以上、より好ましくは７０％以上、更により好ましくは８０％以上が、第２油脂性菓子によって覆われていることを意味する。上記範囲未満であると保形性を補う効果に乏しくなる傾向があるので好ましくない。最も好ましくは、第１油脂性菓子は、その表面の全部が第２油脂性菓子によって覆われている形態である。また、内層をなす上記第１油脂性菓子や、外層をなす上記第２油脂性菓子には、それぞれナッツ類の粉砕物等の具材を含有せしめてもよいが、その場合は、上記第１油脂性菓子及び／又は上記第２油脂性菓子の組成及び／又は物性は、その具材を除く組成及び／又は物性を意味している。また、上記第１油脂性菓子からなる内層や、上記第２油脂性菓子からなる外層以外にも、本発明の作用効果を害しない範囲で、油脂性菓子からなる他の層や内包物等を備えていてもよい。 The composite oily confectionery of the present invention is formed by joining the first oily confectionery forming the inner layer and the second oily confectionery forming the outer layer covering the whole or at least most of the first oily confectionery. It is a complex oily confectionery. Here, “forming the inner layer” or “forming the outer layer” means that the first oily confectionery is arranged inside the second oily confectionery as viewed from the whole of the composite oily confectionery, and is not necessarily the inner layer. It does not mean that the boundary between the outer layer and the outer layer is formed. In addition, “at least covering most” means that 60% or more, more preferably 70% or more, and still more preferably 80% or more of the surface of the first oily confectionery is covered with the second oily confectionery. Means that If it is less than the above range, the effect of supplementing the shape retention tends to be poor, which is not preferable. Most preferably, the first oily confectionery is in a form in which the entire surface is covered with the second oily confectionery. In addition, the first oleaginous confectionery forming the inner layer and the second oleaginous confectionery forming the outer layer may each contain ingredients such as a pulverized product of nuts. The composition and / or physical properties of the oily confectionery and / or the second oily confectionery means a composition and / or physical properties excluding its ingredients. Further, in addition to the inner layer made of the first oily confectionery and the outer layer made of the second oily confectionery, other layers or inclusions made of the oily confectionery may be used as long as the effects of the present invention are not impaired. You may have.
本発明の複合油脂性菓子の大きさは、適宜設定すればよいが、成形後の製品の最小径あるいは短辺の長さが０．５〜５．０ｃｍとなるようにすることが好ましく、１．０〜２．５ｃｍとなるようにすることがより好ましい。大きさが上記範囲未満であると成形し難くなる傾向があるので好ましくない。また、大きさが上記範囲を超えると自重による保形性の低下を補えない傾向があるので好ましくない。 The size of the composite fat-based confectionery of the present invention may be set as appropriate, but it is preferable that the minimum diameter or the short side length of the molded product is 0.5 to 5.0 cm. It is more preferable to set it to 0.0 to 2.5 cm. If the size is less than the above range, molding tends to be difficult, which is not preferable. Further, if the size exceeds the above range, it is not preferable because there is a tendency that a decrease in shape retention due to its own weight cannot be compensated.
また、上記第１油脂性菓子と上記第２油脂性菓子との質量比が３：７〜９：１であることが好ましく、５：５〜９：１であることがより好ましい。内層をなす上記第１油脂性菓子の質量比が外層をなす第２油脂性菓子に対して大きすぎると、保形性が低下する傾向があるので好ましくない。また、内層をなす上記第１油脂性菓子の質量比が外層をなす第２油脂性菓子に対して小さすぎると、内層の食感や風味を十分味わえない傾向があるので好ましくない。 Moreover, it is preferable that mass ratio of the said 1st oil-based confectionery and the said 2nd oil-based confectionery is 3: 7-9: 1, and it is more preferable that it is 5: 5-9: 1. If the mass ratio of the first oleaginous confectionery forming the inner layer is too large relative to the second oleaginous confectionery forming the outer layer, the shape retention tends to decrease, such being undesirable. In addition, if the mass ratio of the first oleaginous confectionery forming the inner layer is too small relative to the second oleaginous confectionery forming the outer layer, the texture and flavor of the inner layer tend to be insufficient, such being undesirable.
本発明の複合油脂性菓子を成形する方法としては、モールド成形により、モールド（型）内に、上記第２油脂性菓子によってシェル、上記第１油脂性菓子によってセンター、上記第２油脂性菓子によってボトムを、順次作製する方法、押出成形により、押出成形装置の二重ノズルから、その内側ノズルからは上記第１油脂性菓子を、その外側ノズルからは上記第２油脂性菓子を、それぞれ押し出し、所定形状になるように切断する方法、被覆成形により、所定形状にした第１油脂性菓子をエンロバーなどを用いて第２油脂性菓子でコーティングする方法、ワンショットデポジターを用いて、外側ノズルから第２油脂性菓子の押出しを開始した後、内側ノズルから第１油脂性菓子の押出しを行い、内側ノズルからの押出しを終了した後、外側ノズルからの押出しを終了させる方法等を採用することができる。このうち特に押出成形装置による製造が好ましい。これによれば、効率的に製造することができ、生産コストを抑えることができる。 As a method of molding the composite oily confectionery of the present invention, by molding, in the mold (mold), the shell by the second oily confectionery, the center by the first oily confectionery, the second oily confectionery, Extruding the bottom from the double nozzle of the extrusion molding apparatus, the first oily confectionery from the inner nozzle, the second oily confectionery from the outer nozzle, respectively, A method of cutting to a predetermined shape, a method of coating the first oily confectionery made into a predetermined shape by coating molding with a second oily confectionery using an enrober, etc., from the outer nozzle using a one-shot depositor After starting the extrusion of the second oleaginous confectionery, after extruding the first oleaginous confectionery from the inner nozzle and finishing the extrusion from the inner nozzle, It is possible to use a method such as to terminate the extrusion Le. Of these, production by an extrusion molding apparatus is particularly preferable. According to this, it can manufacture efficiently and can suppress production cost.
本発明においては、上記第１油脂性菓子と上記第２油脂性菓子とを接合して成形した後、その成形物を更に焼成して複合油脂性菓子としてもよい。焼成は、オーブン、シュバンクバーナー、ガスバーナー、電子レンジなどを用いて行うことができる。焼成条件は、用いる装置の能力、特性に応じ、適宜調整すればよい。その調整によって、例えば、上記第２油脂性菓子による外層の表層が手で持ったときにべとつかない程度に焼成により熱変性しているようにすると共に、内層の熱変性を避けて、上記第１油脂性菓子による内層の食感や風味等が維持されるようにすることができる。オーブンの場合には、２００〜２７０℃で１〜１０分間などが典型的である。焼成後には、送風等による強制冷却を行うことにより、除熱してもよい。 In the present invention, the first oil-based confectionery and the second oil-based confectionery may be joined and molded, and then the molded product may be further baked to form a composite oil-based confectionery. Firing can be performed using an oven, a Schwan burner, a gas burner, a microwave oven, or the like. The firing conditions may be appropriately adjusted according to the capability and characteristics of the apparatus used. By the adjustment, for example, the outer layer of the second oleaginous confectionery is thermally denatured by baking to such an extent that the outer layer is not sticky when held by hand, and the inner layer is avoided from being thermally denatured. It is possible to maintain the texture and flavor of the inner layer of the oily confectionery. In the case of an oven, the temperature is typically 200 to 270 ° C. for 1 to 10 minutes. After firing, heat may be removed by forced cooling with air blow or the like.
なお、手で持ったときにべとつかないかどうかは、通常菓子をつまむ程度の力で表面を触り、上記第２油脂性菓子を構成する油脂性菓子が手指に付着するか否かにより判断することができる。 In addition, whether it is not sticky when it is held by hand should be determined by touching the surface with a force that is normally enough to pinch the confectionery, and whether or not the oleaginous confectionery constituting the second oleaginous confectionery adheres to the fingers. Can do.
また、上記第１油脂性菓子による内層が熱変性していないかどうかは、複合油脂性菓子の内層の一部分を採取して試料とし、４０℃においてマイクロメータでその試料の固形物（ナッツ類の粉砕物等の具材を除く）の最大粒径を測定したときに、その値が４０μｍ以下を示す場合に、そのような軟質部分を含むと判断することができる。マイクロメータとしては、ＤＩＧＩＭＡＴＩＣ ＭＩＣＲＯＭＥＴＥＲ（商品名、株式会社ミツトヨ製）などを用いることができる。 Also, whether the inner layer of the first oleaginous confectionery is not thermally denatured is obtained by taking a part of the inner layer of the composite oleaginous confectionery as a sample and using a micrometer at 40 ° C. When the maximum particle size (excluding ingredients such as a pulverized material) is measured and the value indicates 40 μm or less, it can be determined that such a soft portion is included. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) or the like can be used.
以下実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明の範囲を限定するものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.
［実施例１］
砂糖３１質量部、トレハロース１０質量部、ココアパウダー１５質量部、全脂粉乳１５質量部、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部、レシチン０．５質量部の配合により内層チョコレートを調製した。この内層チョコレートの２０℃でのＳＦＣの値は５０％であった。
[Example 1]
Composition of 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil A (55% SFC at 20 ° C.), 0.5 parts by weight of lecithin The inner layer chocolate was prepared. The SFC value at 20 ° C. of this inner layer chocolate was 50%.
砂糖３１質量部、トレハロース１０質量部、ココアパウダー１５質量部、全脂粉乳１５質量部、植物油脂Ｅ（２０℃のＳＦＣが８２％）２９質量部、レシチン０．５質量部の配合により外層チョコレートを調製した。この外層チョコレートの２０℃でのＳＦＣの値は７５％であった。外層チョコレートは、加圧式のミキサーにて１．５気圧下で所定時間撹拌して含気した。含気後の比重は１．１であった。 Outer layer chocolate by blending 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil and fat E (82% SFC at 20 ° C.) and 0.5 parts by weight of lecithin Was prepared. The SFC value at 20 ° C. of this outer layer chocolate was 75%. The outer layer chocolate was agitated for a predetermined time under a pressure of 1.5 atm with a pressure mixer. The specific gravity after aeration was 1.1.
常法に従い、押出成形装置を用いて、その二重ノズルの内側ノズルからは上記内層チョコレートが、その外側ノズルからは上記外層チョコレートが、それぞれ押し出されて、押し出された内層と外層の質量の比が４：１となるようにし、その押出物を所定長さで切断することで、およそ２．８ｃｍ（たて）×２．０ｃｍ（よこ）×１．１ｃｍ（高さ）の形状をした複合油脂性菓子を調製した。 According to a conventional method, using an extrusion molding apparatus, the inner layer chocolate is extruded from the inner nozzle of the double nozzle, and the outer layer chocolate is extruded from the outer nozzle, and the ratio of the mass of the extruded inner layer and outer layer is extruded. 4: 1, and the extrudate is cut to a predetermined length to obtain a composite having a shape of approximately 2.8 cm (vertical) × 2.0 cm (width) × 1.1 cm (height). An oily confectionery was prepared.
［実施例２］
加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．７とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 2]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted to set the specific gravity of the outer layer chocolate to 0.7.
［実施例３］
加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．２とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 3]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted so that the specific gravity of the outer chocolate was 0.2.
［実施例４］
内層チョコレートを加圧式のミキサーにて２気圧下で所定時間撹拌して含気し、含気後の比重を０．７とし、加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．６とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 4]
The inner layer chocolate is agitated with a pressure mixer at 2 atm for a predetermined time to contain air, the specific gravity after the aeration is 0.7, the pressure of the pressure mixer and the stirring time are adjusted, and the specific gravity of the outer layer chocolate is adjusted. A composite oily confectionery was prepared in the same manner as in Example 1 except that the value was 0.6.
［実施例５］
内層チョコレートと外層チョコレートの質量比を９：１とした以外は、実施例２と同様にして、複合油脂性菓子を調製した。
[Example 5]
A composite oily confectionery was prepared in the same manner as in Example 2 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 9: 1.
［実施例６］
内層チョコレートと外層チョコレートの質量比を１：１とした以外は、実施例２と同様にして、複合油脂性菓子を調製した。
[Example 6]
A composite oily confectionery was prepared in the same manner as in Example 2 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 1.
［実施例７］
内層チョコレートと外層チョコレートの質量比を１：２とした以外は、実施例２と同様にして、複合油脂性菓子を調製した。
[Example 7]
A composite oily confectionery was prepared in the same manner as in Example 2 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 2.
［実施例８］
内層チョコレートと外層チョコレートの質量比を１：３とした以外は、実施例２と同様にして、複合油脂性菓子を調製した。
[Example 8]
A composite oily confectionery was prepared in the same manner as in Example 2 except that the mass ratio of the inner layer chocolate to the outer layer chocolate was 1: 3.
［実施例９］
内層チョコレートを加圧式のミキサーにて３気圧下で所定時間撹拌して含気し、含気後の比重を０．３とし、加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．２とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 9]
The inner layer chocolate is agitated with a pressure mixer at 3 atm for a predetermined time to be aerated, the specific gravity after the aeration is set to 0.3, the pressure of the pressure mixer and the agitation time are adjusted, and the specific gravity of the outer layer chocolate is adjusted. A composite oleaginous confectionery was prepared in the same manner as in Example 1 except that 0.2.
［実施例１０］
内層チョコレートを加圧式のミキサーにて２気圧下で所定時間撹拌して含気し、含気後の比重を０．７とし、加圧式のミキサー撹拌時間を調整して外層チョコレートの比重を０．７とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 10]
The inner layer chocolate was stirred for a predetermined time at 2 atm with a pressure mixer and aerated, the specific gravity after the aeration was set to 0.7, and the pressure mixer agitation time was adjusted to adjust the specific gravity of the outer layer chocolate to 0. A composite oleaginous confectionery was prepared in the same manner as in Example 1 except that it was 7.
［実施例１１］
内層チョコレートを加圧式のミキサーにて２気圧下で所定時間撹拌して含気し、含気後の比重を０．７とし、加圧式のミキサー撹拌時間を調整して外層チョコレートの比重を０．８とした以外は、実施例１と同様にして、複合油脂性菓子を調製した。
[Example 11]
The inner layer chocolate was stirred for a predetermined time at 2 atm with a pressure mixer and aerated, the specific gravity after the aeration was set to 0.7, and the pressure mixer agitation time was adjusted to adjust the specific gravity of the outer layer chocolate to 0. A composite oily confectionery was prepared in the same manner as in Example 1 except for using 8.
［実施例１２］
内層チョコレートの配合のうち、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部に代えて植物油脂Ｂ（２０℃でのＳＦＣの値が２９％）２９質量部を配合して、２０℃でのＳＦＣの値が２９％である内層チョコレートを用いた以外は、実施例２と同様にして、複合油脂性菓子を調製した。
[Example 12]
Among the blends of the inner layer chocolate, 29 parts by mass of vegetable oil B (the SFC value at 20 ° C. is 29%) is mixed with 29 parts by mass of the vegetable oil A (the SFC value at 20 ° C. is 55%). A composite oily confectionery was prepared in the same manner as in Example 2 except that the inner layer chocolate having an SFC value of 29% at 20 ° C. was used.
［実施例１３］
内層チョコレートの配合のうち、植物油脂Ａ（２０℃でのＳＦＣの値が５５％）２９質量部に代えて植物油脂Ｃ（２０℃でのＳＦＣの値が０％）２９質量部を配合して、２０℃でのＳＦＣの値が０％である内層チョコレートを用いた以外は、実施例２と同様にして、複合油脂性菓子を調製した。
[Example 13]
Among the blends of the inner layer chocolate, 29 parts by mass of vegetable oil C (value of SFC at 20 ° C. is 0%) instead of 29 parts by mass of vegetable oil A (value of SFC at 20 ° C. is 55%) A composite oily confectionery was prepared in the same manner as in Example 2 except that the inner layer chocolate having an SFC value of 0% at 20 ° C. was used.
［実施例１４］
実施例１の内層チョコレートの配合によるチョコレート８０質量部に、更に濃縮クリーム１２質量部、糖液６質量部、ブランデー２質量部を加えて配合して、水分含量が４．０質量％である内層チョコレートを調製した。
[Example 14]
An inner layer having a moisture content of 4.0% by mass is added to and blended with 80 parts by mass of the chocolate of the inner layer chocolate of Example 1 and 12 parts by mass of concentrated cream, 6 parts by mass of sugar solution, and 2 parts by mass of brandy. Chocolate was prepared.
砂糖３１質量部、トレハロース１０質量部、ココアパウダー１５質量部、全脂粉乳１５質量部、植物油脂Ｅ（２０℃のＳＦＣが８２％）２９質量部、レシチン０．５質量部の配合により外層チョコレートを調製した。この外層チョコレートの２０℃でのＳＦＣの値は７５％であった。外層チョコレートは、加圧式のミキサーにて１．５気圧下で所定時間撹拌して含気した。含気後の比重は１．０であった。 Outer layer chocolate by blending 31 parts by weight of sugar, 10 parts by weight of trehalose, 15 parts by weight of cocoa powder, 15 parts by weight of whole milk powder, 29 parts by weight of vegetable oil and fat E (82% SFC at 20 ° C.) and 0.5 parts by weight of lecithin Was prepared. The SFC value at 20 ° C. of this outer layer chocolate was 75%. The outer layer chocolate was agitated for a predetermined time under a pressure of 1.5 atm with a pressure mixer. The specific gravity after aeration was 1.0.
常法に従い、押出成形装置を用いて、その二重ノズルの内側ノズルからは上記内層チョコレートが、その外側ノズルからは上記外層チョコレートが、それぞれ押し出されて、押し出された内層と外層の質量の比が２：１となるようにし、その押出物を所定長さで切断することで、およそ２．８ｃｍ（たて）×２．０ｃｍ（よこ）×１．１ｃｍ（高さ）の形状をした複合油脂性菓子を調製した。 According to a conventional method, using an extrusion molding apparatus, the inner layer chocolate is extruded from the inner nozzle of the double nozzle, and the outer layer chocolate is extruded from the outer nozzle, and the ratio of the mass of the extruded inner layer and outer layer is extruded. 2: 1, and the extrudate is cut to a predetermined length to obtain a composite having a shape of approximately 2.8 cm (vertical) × 2.0 cm (width) × 1.1 cm (height). An oily confectionery was prepared.
［実施例１５］
実施例１の内層チョコレートの配合によるチョコレート４０質量部に、更に濃縮クリーム３６質量部、糖液１８質量部、ブランデー６質量部を加えて配合して、水分含量が１３．０質量％である内層チョコレートを調製した。この内層チョコレートを用いた以外は、実施例１４と同様にして、複合油脂性菓子を調製した。
[Example 15]
An inner layer having a water content of 13.0% by mass is further added to 40 parts by mass of the chocolate of the inner layer chocolate of Example 1 by adding 36 parts by mass of concentrated cream, 18 parts by mass of sugar solution, and 6 parts by mass of brandy. Chocolate was prepared. A composite oily confectionery was prepared in the same manner as in Example 14 except that this inner layer chocolate was used.
［実施例１６］
実施例１の内層チョコレートの配合によるチョコレート３８質量部に、更に濃縮クリーム３４質量部、糖液１７質量部、ブランデー６質量部、水５質量部を加えて配合して、水分含量が１７．０質量％である内層チョコレートを調製した。この内層チョコレートを用いた以外は、実施例１４と同様にして、複合油脂性菓子を調製した。
[Example 16]
In addition to 38 parts by mass of the chocolate prepared by blending the inner layer chocolate of Example 1, 34 parts by mass of concentrated cream, 17 parts by mass of sugar solution, 6 parts by mass of brandy, and 5 parts by mass of water were added and compounded, and the water content was 17.0. The inner layer chocolate which is the mass% was prepared. A composite oily confectionery was prepared in the same manner as in Example 14 except that this inner layer chocolate was used.
［比較例１］
外層チョコレートに含気せずに比重を１．２とした以外は、実施例１と同様にして、複合油脂性菓子の調製を試みた。
[Comparative Example 1]
A composite oily confectionery was prepared in the same manner as in Example 1 except that the outer layer chocolate was not aired and the specific gravity was 1.2.
［比較例２］
加圧式ミキサーの圧力と撹拌時間を調整して外層チョコレートの比重を０．１とした以外は、実施例１と同様にして、複合油脂性菓子の調製を試みた。
[Comparative Example 2]
Preparation of a composite oily confectionery was attempted in the same manner as in Example 1 except that the pressure of the pressure mixer and the stirring time were adjusted so that the specific gravity of the outer chocolate was 0.1.
[比較例３]
実施例１の内層チョコレートの配合による生地を調製し、常法に従い、実施例１と同形状にモールド成形した。
[Comparative Example 3]
A dough was prepared by blending the inner layer chocolate of Example 1 and molded into the same shape as Example 1 according to a conventional method.
[比較例４]
実施例１４の内層チョコレートの配合による生地を調製し、常法に従い、実施例１４と同形状にモールド成形した。
[Comparative Example 4]
A dough was prepared by blending the inner layer chocolate of Example 14, and molded into the same shape as Example 14 according to a conventional method.
＜試験例１＞
表１に示す各複合油脂性菓子の調製時の保形性の良し悪しを観察した。また、得られた複合油脂性菓子の官能評価を行った。結果を表１に示す。
<Test Example 1>
The quality of shape retention at the time of preparation of each composite oily confectionery shown in Table 1 was observed. Moreover, sensory evaluation of the obtained composite fat-based confectionery was performed. The results are shown in Table 1.
その結果、以下のことが明らかとなった。 As a result, the following became clear.
（１）比較例１にみられるように、外層として、含気せずに比重が１．２であるチョコレートを用いた場合、内層として、２０℃でのＳＦＣの値が５０％であるチョコレートを用いると、保形性がなく、押出成形装置による成形後、成形後の形状を維持できなかった。これに対して、実施例１〜１３にみられるように、外層として、含気され比重が０．２〜１．１であるチョコレートを用いることによって、内層として、２０℃でのＳＦＣの値が５０％（実施例１〜１１）、あるいは２０℃でのＳＦＣの値が２９％（実施例１２）もしくは０％（実施例１３）であるチョコレートを用いた場合でも、保形性を有し、押出成形装置による成形が可能であった。 (1) As seen in Comparative Example 1, when chocolate having a specific gravity of 1.2 without containing air is used as the outer layer, chocolate having an SFC value of 50% at 20 ° C. is used as the inner layer. When used, there was no shape retention, and the shape after molding could not be maintained after molding by an extrusion molding apparatus. On the other hand, as can be seen in Examples 1 to 13, by using chocolate which is aerated and has a specific gravity of 0.2 to 1.1 as the outer layer, the value of SFC at 20 ° C. is obtained as the inner layer. Even when using chocolate with 50% (Examples 1 to 11), or SFC value at 20 ° C. of 29% (Example 12) or 0% (Example 13), it has shape retention, Molding with an extrusion molding apparatus was possible.
（２）実施例１〜１３の複合油脂性菓子は、外層の食感が軽く、内層はなめらかでやわらかく口溶けのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。 (2) The composite fat-and-oil confectionery of Examples 1 to 13 has a light texture of the outer layer, and the inner layer is smooth and soft and melts well in the mouth so that the gap between the textures of the chocolate of the outer layer and the inner layer can be firmly felt. It was an oily confectionery.
（３）比較例２にみられるように、外層として、含気され比重が０．１であるチョコレートを用いると、可塑性がなく、押出成形装置による成形ができなかった。 (3) As can be seen in Comparative Example 2, when chocolate containing air and having a specific gravity of 0.1 was used as the outer layer, there was no plasticity and molding with an extrusion molding apparatus could not be performed.
＜試験例２＞
表２に示す各複合油脂性菓子の調製時の保形性の良し悪しを観察した。また、得られた複合油脂性菓子の官能評価を行った。結果を表２に示す。
<Test Example 2>
The quality of the shape retention during the preparation of each composite oily confectionery shown in Table 2 was observed. Moreover, sensory evaluation of the obtained composite fat-based confectionery was performed. The results are shown in Table 2.
その結果、外層として、含気され比重が１．０であるチョコレートを用いることによって、内層として、含水チョコレートを用いた場合でも、保形性を有し、押出成形装置による成形が可能であった。それらの複合油脂性菓子は、外層の食感が軽く、内層はなめらかでやわらかく口溶けのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。 As a result, by using chocolate containing air as the outer layer and having a specific gravity of 1.0, even when water-containing chocolate was used as the inner layer, it had shape retention and could be molded by an extrusion molding device. . These composite oleaginous confectionery was a complex oleaginous confectionery with a light texture on the outer layer, a smooth, soft and well-melted inner layer, and a firm feeling of the texture of the chocolate on the outer and inner layers.
＜試験例３＞
表３に示す各複合油脂性菓子を、オーブンにより、同表に示す焼成条件で焼成した。得られた焼成物の内層の一部分を採取して試料とし、４０℃においてマイクロメータでその試料の固形物の最大粒径を測定した。マイクロメータとしては、ＤＩＧＩＭＡＴＩＣ ＭＩＣＲＯＭＥＴＥＲ（商品名、株式会社ミツトヨ製）を用いた。結果を表３に示す。
<Test Example 3>
Each composite oleaginous confectionery shown in Table 3 was baked in an oven under the baking conditions shown in the same table. A part of the inner layer of the obtained fired product was sampled and used as a sample, and the maximum particle size of the solid matter of the sample was measured with a micrometer at 40 ° C. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) was used. The results are shown in Table 3.
その結果、上記焼成条件によって、外層の表層が手で持ったときにべとつかない程度に焼成でき、且つ、それらの複合油脂性菓子は、外層の食感が軽く、内層はなめらかでやわらかく口溶けのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。 As a result, according to the above baking conditions, the outer layer can be baked to the extent that it is not sticky when it is held by hand, and those complex oleaginous snacks have a light texture on the outer layer, and the inner layer is smooth and soft and melts well in the mouth. It was a composite oily confectionery that can firmly feel the gap between the textures of the chocolate in the outer layer and the inner layer.
＜試験例４＞
表４に示す各複合油脂性菓子を、オーブンにより、２２０℃で３分間焼成した。得られた焼成物を２８℃に１週間保存し、表面が軟化する現象の有無を観察した。結果を表４に示す。
<Test Example 4>
Each composite oleaginous confectionery shown in Table 4 was baked in an oven at 220 ° C. for 3 minutes. The obtained fired product was stored at 28 ° C. for 1 week, and the presence or absence of a phenomenon that the surface was softened was observed. The results are shown in Table 4.
その結果、以下のことが明らかとなった。 As a result, the following became clear.
（１）実施例１４の複合油脂性菓子を焼成しない場合に見られるように、内層として、水分含量４．０質量％であるチョコレートを用いた場合、焼成を行わないと、保存中に表面の軟化が発生した。これに対して、実施例１４〜１６の複合油脂性菓子を焼成した場合に見られるように、内層として、水分含量がそれぞれ４．０質量％、１３．０質量％、１７．０質量％であるチョコレートを用いた場合でも、焼成することで、軟化の発生が抑制された。 (1) As seen in the case where the composite fat-based confectionery of Example 14 is not baked, when chocolate having a moisture content of 4.0% by mass is used as the inner layer, if baking is not performed, Softening occurred. On the other hand, as seen when baking the composite fat-and-oil confectionery of Examples 14-16, as an inner layer, water content is 4.0 mass%, 13.0 mass%, and 17.0 mass%, respectively. Even when a certain chocolate was used, the occurrence of softening was suppressed by baking.
（２）実施例１４〜１６の複合油脂性菓子は、焼成後は、外層の表層が手で持ったとくにべとつかない程度に焼成でき、且つ、それらの複合油脂性菓子は、外層の食感が軽く、内層はなめらかでやわらかい口どけのよい、外層と内層のそれぞれチョコレートの食感のギャップをしっかりと感じることができる複合油脂性菓子であった。 (2) The composite oleaginous confectionery of Examples 14 to 16 can be baked to the extent that the outer layer of the outer layer is not sticky after being baked. It was light and the inner layer was smooth and soft, and it was a complex oleaginous confectionery that could feel the gap between the textures of the chocolate on the outer and inner layers.
（３）比較例３にみられるように、実施例１で用いた内層チョコレートのみを焼成した場合には、ダレにより原型を留めなかった。また、比較例４にみられるように、実施例１４で用いた内層チョコレートのみを焼成した場合には、水分の影響により、チョコレートが突沸し（破裂やダレをともなう）、原型を留めなかった。
(3) As seen in Comparative Example 3, when only the inner-layer chocolate used in Example 1 was baked, the prototype was not retained by sagging. Moreover, as seen in Comparative Example 4, when only the inner layer chocolate used in Example 14 was baked, the chocolate boiled (with rupture and sagging) due to the influence of moisture, and the prototype was not retained.
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