JPH01300852A - Cake consisting of collecting body of granular or flake-like raw material - Google Patents
Cake consisting of collecting body of granular or flake-like raw materialInfo
- Publication number
- JPH01300852A JPH01300852A JP63134189A JP13418988A JPH01300852A JP H01300852 A JPH01300852 A JP H01300852A JP 63134189 A JP63134189 A JP 63134189A JP 13418988 A JP13418988 A JP 13418988A JP H01300852 A JPH01300852 A JP H01300852A
- Authority
- JP
- Japan
- Prior art keywords
- raw materials
- heat
- granular
- raw material
- flake
- 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
- 239000002994 raw material Substances 0.000 title abstract 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000002344 surface layer Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 33
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 239000003779 heat-resistant material Substances 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 9
- 238000002844 melting Methods 0.000 abstract description 5
- 230000008018 melting Effects 0.000 abstract description 4
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 238000007664 blowing Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000019219 chocolate Nutrition 0.000 description 6
- 239000011162 core material Substances 0.000 description 6
- 239000000945 filler Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000012431 wafers Nutrition 0.000 description 3
- 241000220304 Prunus dulcis Species 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229920006015 heat resistant resin Polymers 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 229920002050 silicone resin Polymers 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
■ 産業上の利用分野
本発明は熱融解性を有する菓子素材をもって多孔質の菓
子の構造を形成させ、もって軽い食感を有するスナック
様菓子を提供するものである。DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention provides a snack-like confectionery having a light texture by forming a porous confectionery structure using a heat-melting confectionery material.
■ 従来の技術と解決さるべき課題
近年、菓子や食品の分野においてその商品の多様化と大
量流通化とが目覚ましく発展し、何時でも何処でも様々
なものが自由に入手できるようになった。このことは食
生活の改善には大いに貢献したところではあるが、反面
、いわゆる飽食時代を現出し、栄養や糖分の過剰摂取と
なる弊害もみられる。そこで食品自体も重量感のあるも
のから軽い又は少い量のものを多種摂食する傾向が顕著
となっている。本発明はかかる時代の要請にこたえたも
のである。■ Conventional technology and issues to be solved In recent years, the field of confectionery and foods has seen remarkable progress in product diversification and mass distribution, and various products have become freely available anytime and anywhere. Although this has greatly contributed to the improvement of eating habits, it has also brought about the so-called era of overeating, which has the negative effect of over-ingesting nutrients and sugar. Therefore, there is a remarkable tendency to eat a wide variety of foods, ranging from heavy foods to light or small amounts. The present invention meets the needs of this era.
■ 課題を解決するための手段
本発明で感熱性素材とは、加熱により融解し冷却により
固化する性質の菓子素材をいい、たとえば油脂を含んだ
クリーム、チョコレート、ゼリーなどである。以下、粒
状ないしフレーク状感熱性素材を充填物と略称すること
とする。(2) Means for Solving the Problems In the present invention, the heat-sensitive material refers to a confectionery material that melts when heated and solidifies when cooled, such as cream, chocolate, and jelly containing fats and oils. Hereinafter, the granular or flaky heat-sensitive material will be abbreviated as filler.
第１発明又は第３発明（特許請求の範囲の■、■又は■
に記載の発明を夫々、第１、第２又は第３発明という。The first invention or the third invention (■, ■ or ■ of the claims)
The inventions described in the above are respectively referred to as the first, second, or third invention.
以下おなじ）にいう耐熱性素材とは、感熱性素材より耐
熱性の高い菓子素材のことをいう。たとえば、高粘度の
ガム菓子、ハードキャンデー、焼菓子（主原料が小麦粉
その他の穀粉又はでん粉質のものであって、これを砂糖
、牛乳等で調味し加水したものを焼成して得られるもの
をいう。以下おなじ）である。第３発明ではかかる素材
のうち、粒状ないしフレーク状であって、かつ多孔質な
いし粗面のものを使う。いずれにしてもその表面又は内
部に感熱性素材を保持しヤすい形状のものである。また
、第１発明にいう容器状耐熱１！素材とは、その外形が
容器状（皿状、筒状、お碗状等それらの内部に菓子素材
を収容可能のものをいい、必ずしも有底のもののみには
限られない。たとえば中空の筒状１％造のものも使用で
きる。以下おなし）のものをいう。そのような素材を２
個以上組合せて全体として１体の閉鎖された空間を形成
可能にしてもよい。The heat-resistant material (hereinafter the same) refers to a confectionery material that has higher heat resistance than heat-sensitive materials. For example, highly viscous gum confections, hard candies, and baked confections (the main ingredient is wheat flour, other grain flour, or starch), which is seasoned with sugar, milk, etc., and then baked. The same applies hereafter). In the third aspect of the invention, among these materials, one that is granular or flaky and porous or rough is used. In any case, the shape is such that it can hold a heat-sensitive material on its surface or inside. Moreover, the container-shaped heat resistant 1 mentioned in the first invention! The material refers to a container-like external shape (such as a plate, cylinder, or bowl-like shape that can accommodate the confectionery material inside, and is not necessarily limited to a container with a bottom. For example, a hollow cylinder, etc.) It is also possible to use a material made of 1% aluminum. 2 such materials
More than one may be combined to form one closed space as a whole.
この発明で使用する型は、通常のいわゆるモールドと称
されているものである。−旦溶融された感熱性素材が冷
却固化しても離型しやすい材質のもの、たとえばテフロ
ンコーティングしたものとかシリコン樹脂ばりのものの
如きが推奨される。The mold used in this invention is what is commonly called a mold. - It is recommended to use a material that can be easily released from the mold even after the heat-sensitive material is cooled and solidified, such as a Teflon coated material or a silicone resin burr.
以下、型と容器状耐熱性素材とをあわせて外殻と略称す
ることとする。。Hereinafter, the mold and the container-shaped heat-resistant material will be collectively referred to as the outer shell. .
なおマイクロ波とは、高周波のうち周波数的３０ＭＨｚ
〜３００ＧＨｚ （波長１酎〜１０ＴｒＬ）のものを
いう。通常のマイクロ波発生装置を使用したらよい。Microwaves are high frequencies with a frequency of 30MHz.
~300GHz (wavelength 1~10TrL). You can use a regular microwave generator.
かかる素材・手段を使って本発明を実施するには、次の
ように（ればよい。To carry out the present invention using such materials and means, the following steps may be taken.
先ず、外殻と充填物とを用意プる。First, prepare the outer shell and filling.
第３発明においては、粒状ないしフレーク状の耐熱性素
材を芯とし、これに感熱性素材を吸着させたり、塗布し
たり、吹付けたりして芯材を蔽ったりこれに含ませたり
したものを外殻として使用するのが特徴であり、この場
合、耐熱性素材としては多孔質のもの又は粗面状のもの
を使用するのである。In the third invention, a heat-resistant material in the form of granules or flakes is used as a core, and a heat-sensitive material is adsorbed, coated, or sprayed onto the core material to cover or include the core material. It is characterized by using the shell as the outer shell, and in this case, the heat-resistant material is porous or rough-surfaced.
充填する量は任意であり、必ずしも満杯に又はそれ以上
量を充填１１する必要はない。底なしの中空筒状の外殻
を使用するときは、−時的に他物で底を塞いだ上で充填
したらよい。２個以上の外殻片を集めて閉鎖空間をつく
るときは、感熱性素材を外殻のすべてに充＠する必要は
な（＼。外殻片全部が１体になるよう外殻に接着剤を塗
布しておくのも一法である。The amount to be filled is arbitrary, and it is not necessarily necessary to fill 11 to the full or more. When using a bottomless hollow cylindrical shell, the bottom may be temporarily covered with another material and then filled. When creating a closed space by collecting two or more pieces of the outer shell, it is not necessary to fill the entire outer shell with heat-sensitive material. One method is to apply it.
充填物の表層部分のみを融解するには種々方法がある。There are various methods for melting only the surface layer of the filling.
たとえば、充填物を瀉〜熱風のこもっているチャンバー
又は通路内を通過させ加温してから外殻内に充填しても
よいし、充填後外部から加熱して融解してもよい。後者
の場合、加熱源としてマイクロ波を用いるのが有利であ
る。いずれにしても表層部のみを加熱融解するのは充填
物の材質、大きさ、形状等のほか、充填物の多数の集合
体の有する厚さ・量等により極めて微妙に操作する必要
がある。このことは第３発明の如く芯材を使用したもの
以外の充填物において殊にきびしいものとなる。たとえ
ば、充填・加熱後転動させながら冷却硬化させるとか、
ｌｆｆ１を吹きつけたものをそのまま落下させ充填する
などによるが、微妙な条件はその都度実験的手続によっ
て定める。For example, the filling material may be heated by passing through a chamber or passageway filled with hot air and then filled into the outer shell, or the material may be heated from the outside after filling and melted. In the latter case, it is advantageous to use microwaves as heating source. In any case, heating and melting only the surface layer requires very delicate manipulation, depending on the material, size, shape, etc. of the filler, as well as the thickness, amount, etc. of the many aggregates of the filler. This is particularly severe in a filling other than one using a core material as in the third invention. For example, after filling and heating, the product is cooled and hardened while being rolled.
This is done by dropping something sprayed with lff1 as it is and filling it, but delicate conditions are determined each time by experimental procedures.
本発明では上述により表層部を融解した充填物につき、
これをそのまま又は圧縮して充填物の占める容積を小さ
くする。圧縮したのちにできる空所には更に充填物を供
給してもよい。In the present invention, for the filling whose surface layer portion is melted as described above,
This can be left as it is or compressed to reduce the volume occupied by the filling. Further filler may be supplied to the voids created after compression.
■ 作用
本発明では充填物の表層部分のみを融解するようにした
から充填物はなお原形を留めており、従って、これらを
冷却固化した全体は多孔質の構造を有したものとなる。(2) Function In the present invention, since only the surface layer of the filling material is melted, the filling material still retains its original shape, and therefore, the entire material that is cooled and solidified has a porous structure.
この本願発明の作用をより一層容易にするものとして１
はマイクロ波を使用することとし、他の１は芯材を使う
こととした。To further facilitate the operation of the present invention, 1.
It was decided to use microwaves in one case, and a core material was used in the other one.
即ち、マイクロ波を使用すると加熱のオン−オフが容易
であり、加熱−冷却のくり返しが必要になった場合でも
これを容易に実施することができる。That is, when microwaves are used, heating can be easily turned on and off, and even if repeated heating and cooling are required, this can be easily carried out.
また、第３発明の如く芯材を使用した場合は多少の過剰
加熱を行っても全充填物が融解しさることがなく、作業
性がすぐれている。Further, when a core material is used as in the third invention, even if a certain amount of excessive heating is performed, the entire filling does not melt, and workability is excellent.
■ 実施例
例１゜
外殻として外径３０闇、内径２６闇の半球状ウェハーを
焼成し、２個を１１ｆｌとした。その夫々に充填物とし
て作ったフレーク状のチョコレート（土に８〜１４メツ
シユの大きさのもの＞５Ｃ］を充填し、これを耐熱性樹
脂製の直径３０ｍｍの生球状空所をもつモールド２個で
固定した。これを周波数２４５０Ｍ）−１ｚ、定格出力
５００Ｗの家咽用の電子レンジを使い、３０秒加熱、５
秒欣冷ののち、再び１０秒加熱、５秒敢冷をくり返し、
加熱時は静置し、第１回敢冷峙は前後方向に９０度揺動
し、第２回放冷時は左右方向に９０度揺動させるという
方法で充填物表層部を融解・接着・固化させた。このも
のを冷却固化後両断して内部を観察したところ、中空状
を呈し、充填物はウェハーの内壁沿いに釜孔賀状に融着
しており、軽い食感のものであった。(2) Example 1 Hemispherical wafers having an outer diameter of 30 mm and an inner diameter of 26 mm were fired as outer shells, and two of them were made into 11 fl. Each of them was filled with flaky chocolate (8 to 14 pieces of clay > 5C) made as a filling, and then molded into two molds made of heat-resistant resin with spherical cavities each 30 mm in diameter. This was heated for 30 seconds using a home microwave oven with a frequency of 2450M)-1z and a rated output of 500W.
After cooling for a few seconds, repeat heating for 10 seconds and cooling for 5 seconds.
The surface layer of the filling is melted, bonded, and solidified by allowing it to stand still during heating, swinging 90 degrees back and forth during the first cooling, and swinging 90 degrees left and right during the second cooling. I let it happen. After cooling and solidifying, the wafer was cut into two halves and the inside was observed; it was hollow, the filling was fused along the inner wall of the wafer in a pot-like shape, and it had a light texture.
例２゜
直径２０ｎｔｎ、長さ２０ｒＲ＃Ｉの底なし円筒形状焼
菜子よりなる外殻の多数を枠Ｉで囲まれてなる溝内に１
列に整列さゼ、内部に８〜１４メツシコのフレーク状チ
ョコレートを適宜充填した上、上面も枠で蔽って開口部
を封止した。これを横向きに転倒さゼてから１００Ｗの
電熱で２０秒加熱・５秒敢冷し、更に５秒加熱・５秒欣
冷をくり返した。Example 2゜ Many outer shells made of bottomless cylindrical roasted vegetables with a diameter of 20 ntn and a length of 20 rR#I are placed in a groove surrounded by a frame I.
After arranging them in rows, 8 to 14 chocolate flakes were appropriately filled inside, and the top surface was also covered with a frame to seal the opening. After turning it over on its side, it was heated for 20 seconds with 100W electric heat, cooled for 5 seconds, and then heated for 5 seconds and cooled for 5 seconds repeatedly.
渦を構成している枠の一方を左右動さゼることにより、
その間は外殻に回転を与えた。これによってフレーク状
チヨ＝ル−トは一部融解・再固化して外殻内壁に多孔質
の層状に何者した。このものは中空状の軽い食感をもっ
ていた。By moving one side of the frame that makes up the vortex,
During that time, rotation was given to the outer shell. As a result, the flaky Tiyo-root partially melted and re-solidified, forming a porous layer on the inner wall of the outer shell. This product had a hollow, light texture.
例３゜
焙煎したアーモンドを６〜８メツシユまで破砕したもの
を充填物用の耐熱性素材とし、これに融解したチョコレ
ートをふりかけ、うずくチョコレートコーブイングした
充填物を調製した。これを例１において使用した耐熱性
樹脂製モールドの２枚にやや多口に充填し、２枚を合わ
せて固定し１体にした。これをガスオープン上で２０秒
間加熱・冷ＩＪ Ｉ、た後、モールドを開成し取り除い
たところ、内部にはチョコレートのかかったクラッシュ
アーモンドの多孔質組織のボールが形成されており、食
感は軽く香ばしい味を有するものであった。Example 3 A heat-resistant material for a filling was prepared by crushing roasted almonds to 6 to 8 meshes, and sprinkling melted chocolate on the material to prepare a tingling chocolate cove filling. This was filled into two pieces of the heat-resistant resin mold used in Example 1 in a slightly large amount, and the two pieces were fixed together to form a single body. After heating and cooling this on a gas stove for 20 seconds, the mold was opened and removed, and a porous ball of crushed almonds covered with chocolate had been formed inside, with a light texture. It had a fragrant taste.
■ 効果
木光明榮子はその内部椙造が多孔質ないし中空になつ−
（ｉＪ３つ、榮了のスナック化に成功したのであって新
しいタイプの菓子を市場に提供でさることとなった。■ Effect: The internal structure of Kokumitsu Eiko becomes porous or hollow.
(iJ3 and Eiryo were successfully made into snacks, and we were able to offer a new type of confectionery to the market.
特許出願人 江崎グリコ株式会社Patent applicant: Ezaki Glico Co., Ltd.
Claims (3)
容器状耐熱性素材中に充填し、これを加熱して感熱性素
材の表層部分のみを融解して互いに接着させ、ついでこ
れをそのまま又は圧縮して後、冷却し全体を多孔質構造
の１体に固化してなることを特徴とする粒状ないしフレ
ーク状素材の集合体よりなる菓子。(1) A large number of heat-sensitive materials in the form of granules or flakes are filled into a mold or container-shaped heat-resistant material, which is heated to melt only the surface layer of the heat-sensitive materials and adhere to each other, and then left as is or A confectionery made of an aggregate of granular or flake-like materials characterized by being compressed and then cooled to solidify the whole into a porous structure.
徴とする特許請求の範囲の（１）記載の粒状ないしフレ
ーク状素材の集合体よりなる菓子。(2) A confectionery made of an aggregate of granular or flaky materials according to claim (1), characterized in that microwaves are used as heating means.
ないし粗面の耐熱性素材に感熱性素材を吸着、塗布ない
し吹きつけたものを使用することを特徴とする特許請求
の範囲の（１）記載の粒状ないしフレーク状素材の集合
体よりなる菓子。(3) Claim (1) characterized in that the heat-sensitive material in the form of granules or flakes is obtained by adsorbing, coating, or spraying the heat-sensitive material onto a porous or rough heat-resistant material. A confectionery consisting of an aggregate of the granular or flaky materials described above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63134189A JPH01300852A (en) | 1988-05-30 | 1988-05-30 | Cake consisting of collecting body of granular or flake-like raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63134189A JPH01300852A (en) | 1988-05-30 | 1988-05-30 | Cake consisting of collecting body of granular or flake-like raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01300852A true JPH01300852A (en) | 1989-12-05 |
| JPH0522492B2 JPH0522492B2 (en) | 1993-03-29 |
Family
ID=15122515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63134189A Granted JPH01300852A (en) | 1988-05-30 | 1988-05-30 | Cake consisting of collecting body of granular or flake-like raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01300852A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0740904A1 (en) * | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
| JP2008505624A (en) * | 2004-07-09 | 2008-02-28 | ネステク ソシエテ アノニム | Baked powder confectionery |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4896758A (en) * | 1972-03-25 | 1973-12-10 | ||
| JPS5076273A (en) * | 1973-11-13 | 1975-06-21 | ||
| JPS52148662A (en) * | 1976-06-03 | 1977-12-10 | Morinaga & Co | Production of and apparatus for oily confection with excellent heat stability |
-
1988
- 1988-05-30 JP JP63134189A patent/JPH01300852A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4896758A (en) * | 1972-03-25 | 1973-12-10 | ||
| JPS5076273A (en) * | 1973-11-13 | 1975-06-21 | ||
| JPS52148662A (en) * | 1976-06-03 | 1977-12-10 | Morinaga & Co | Production of and apparatus for oily confection with excellent heat stability |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0740904A1 (en) * | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
| WO1996034536A1 (en) * | 1995-05-02 | 1996-11-07 | Societe Des Produits Nestle S.A. | Improving wettability of powder by microwave treatment |
| JP2008505624A (en) * | 2004-07-09 | 2008-02-28 | ネステク ソシエテ アノニム | Baked powder confectionery |
| JP4747170B2 (en) * | 2004-07-09 | 2011-08-17 | ネステク ソシエテ アノニム | Baked powder confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0522492B2 (en) | 1993-03-29 |
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