JPH0313859B2 - - Google Patents
Info
- Publication number
- JPH0313859B2 JPH0313859B2 JP57157486A JP15748682A JPH0313859B2 JP H0313859 B2 JPH0313859 B2 JP H0313859B2 JP 57157486 A JP57157486 A JP 57157486A JP 15748682 A JP15748682 A JP 15748682A JP H0313859 B2 JPH0313859 B2 JP H0313859B2
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- paste
- processed product
- weight
- 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.)
- Expired - Lifetime
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 9
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000008429 bread Nutrition 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 229920006280 packaging film Polymers 0.000 claims 1
- 239000012785 packaging film Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 6
- 235000013532 brandy Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
通常スポンジケーキ、クツキー等の菓子類及び
パン等にコーチング用、アイシング用及びパイピ
ング用として使用されるチヨコレート類を気温に
関係なく、若しくは気温に応じて固化させるため
には使用している油脂の融点を変化させることが
おこなわれており、気温の高い場合迅速に固化さ
せるためには体温以上の高融点の油脂を多量に使
用せざるを得ず、当然この場合食したとしても口
腔中で融解せず、チヨコレート特有の口溶けの良
さがなく風味的におちるものとなり、又これらチ
ヨコレート類を使用する場合は予じめ融解状態に
する手間をかけて使用しないと迅速な固化は望め
ない。また菓子類及びパン等に使用される絞り用
チヨコレート類は生クリームとチヨコレート類と
の混合物（いわゆるガナツシユクリーム）、糖類
のシロツプとチヨコレート類との混合物（いわゆ
るチヨコレートスプレツド）もしくはバタークリ
ームとチヨコレート類との混合物が主であり、ま
たチヨコレートの風味を強く出す場合には液状油
を配合した常温でペースト状であるチヨコレート
類が使用される。しかしこれらを使用してケーキ
等にデコレーシヨンした場合、固化せず、作業時
はもとより運搬の際手指、包装資材等に付着し、
形状を歪め美観を著しく減じ、商品価値が極端に
低くなる場合がしばしばであつた。[Detailed Description of the Invention] In order to solidify thiokolate, which is usually used for coating, icing, and piping on confectionery such as sponge cakes and kutskies, and bread, etc., regardless of or depending on the temperature, The melting point of the fats and oils used is changed, and in order to solidify quickly in high temperatures, it is necessary to use a large amount of fats and oils with a high melting point above body temperature. However, it does not melt in the mouth, lacks the good melt-in-the-mouth characteristic of thiyocolate, and has a poor flavor.Also, when using these thiyocolates, it will solidify quickly unless you take the time to melt them in advance. I can't hope for that. Chiyokolates for squeezing used in confectionery and bread are mixtures of fresh cream and chiyocolates (so-called ganatsu cream), mixtures of sugar syrup and chiyocolates (so-called chiyocolate spread), or butter cream and chiyocolate. Thiyocolate is mainly used as a mixture with other thiyocolates, and when the flavor of thiyocolate is to be strongly expressed, thiyocolate, which is paste-like at room temperature and contains liquid oil, is used. However, when these are used to decorate cakes, etc., they do not solidify and stick to hands and packaging materials during work and transportation.
In many cases, the shape was distorted, the aesthetic appearance was significantly reduced, and the product value was extremely low.
また贈答用のケーキあるいはチヨコレート板上
に相手方の名、贈り主の名、添文等を記入するこ
とが近年盛んになつており、この時使用されるの
はチヨコレート類及び糖類加工品（通常フオンダ
ンと称されるもの）が主であり、前者は固化を目
的とする場合は前述の通り融解に手間がかかり、
気温によつて口腔中でも溶けないようなものとな
り不都合を生じる。 In addition, it has become popular in recent years to write the recipient's name, the giver's name, an accompanying note, etc. on a gift cake or chiyokolate board, and the products used at this time are chiyokolates and processed sugar products (usually foondan). The former is mainly used for the purpose of solidification, and as mentioned above, it takes time and effort to melt it.
Depending on the temperature, it may not dissolve even in the mouth, causing inconvenience.
又ペースト状のチヨコレート類を使用した場
合、これも前述の場合と同様に固化せず形状を歪
め、美観を損ない、伝文効果を半減させることが
しばしばである。又後者を使用した場合、加温し
て軟かくせねばならず、また軟かくするために水
分を入れると固化が遅れてしまう。仮りに固化し
た場合でも外部から衝撃が加わればボロボロとく
ずれてしまう。 Furthermore, when paste-like thiokolates are used, as in the case described above, they do not harden and often distort the shape, impair the aesthetic appearance, and often reduce the message effect by half. If the latter is used, it must be heated to soften it, and if water is added to soften it, solidification will be delayed. Even if it solidifies, it will crumble and crumble if an external impact is applied to it.
本発明者はこの点に留意し、種々研究を重ねた
結果本発明に至つた。 The inventor of the present invention has kept this point in mind and has conducted various studies, resulting in the present invention.
すなわち本発明品はチヨコレート類及び糖類を
固化時の基材とし、作業時に流動性もしくはペー
スト状を呈させ、かつ本発明の目的である気温に
それ程影響されず、手軽に作業が出来、しかも迅
速な固化性を付与させるために酒類（ブランデ
ー、ラム酒、ウイスキー等）を配合したものであ
る。酒類に含有されたアルコールは本品を前述の
ようにコーチング、アイシング、パイピング等に
使用した場合、常温常圧下で揮散し、流動性もし
くはペースト状態を失い、数分間で表面に皮膜を
形成し、１時間程で乾固状態となり、包装資材は
もちろん直接手で触れた場合にも付着することな
く、美観を維持し、商品価値を高めることが可能
な食品である。 In other words, the product of the present invention uses thiocholates and saccharides as a base material during solidification, exhibits fluidity or paste-like appearance during work, and is not significantly affected by temperature, which is the object of the present invention, and can be worked easily and quickly. It contains alcoholic beverages (brandy, rum, whiskey, etc.) to give it solidifying properties. When this product is used for coating, icing, piping, etc. as mentioned above, the alcohol contained in alcoholic beverages evaporates at room temperature and pressure, loses its fluidity or paste state, and forms a film on the surface within a few minutes. The food becomes dry in about an hour and does not stick to packaging materials or even when touched directly with the hands, maintaining its aesthetic appearance and increasing its commercial value.
本発明において添加するアルコール類の量は通
常配合の常温で固形化するチヨコレート資料に対
し５〜40重量％で、好ましくは10〜25重量％であ
る。アルコール類が５重量％以下であるとその効
果少く、40重量％以上にすることはチヨコレート
資料が軟かくなりすぎ、コーチング、アイシン
グ、パイピング等に使用したとしても希望する形
状を示さず、いわゆるダレの状態となり、美観及
び伝文効果は全く損なわれてしまうのと共に経済
的ではない。 The amount of alcohol added in the present invention is 5 to 40% by weight, preferably 10 to 25% by weight, based on the normally blended thiokolate material which solidifies at room temperature. If the alcohol content is less than 5% by weight, the effect will be small, and if it is more than 40% by weight, the tyokolate material will become too soft and will not take the desired shape even when used for coaching, icing, piping, etc., resulting in so-called sag. This results in a state where the aesthetic appearance and communication effect are completely impaired, and it is not economical.
尚本発明においてチヨコレート類とは昭和46年
３月29日公正取引委員会告示第16号「チヨコレー
ト類の表示に関する公正競争規約」に示される適
当なるものを意味し、又酒類は酒税法によるもの
を使用するものとする。 In the present invention, tiyocolates mean the appropriate substances specified in the Fair Trade Commission Notification No. 16 "Fair Competition Code Regarding the Display of Tiyokolates" dated March 29, 1971, and alcoholic beverages refer to those specified in the Liquor Tax Law. shall be used.
以下にその実施例を示す。もちろんこれに限定
されるものではなく、本発明の主旨の範囲内での
応用が可能である。 Examples are shown below. Of course, the present invention is not limited to this, and can be applied within the scope of the gist of the present invention.
実施例
配合例 １
蔗糖加工品（通常フオンダンと称されるもの）
60重量％
チヨコレート生地 22 〃
95％エチルアルコール 12 〃
ブランデー ６ 〃
計100 〃
配合例 ２
水 飴 30重量％
チヨコレート生地 52 〃
95％エチルアルコール 10 〃
ブランデー ８ 〃
計 100 〃
製 法
チヨコレート類を加熱融解後、酒類を添加し、
混合する。その後糖類と共に混練機で十分に練
る。この時の状態はペースト状である。Example Formulation Example 1 Sucrose processed product (usually called Fondane)
60% by weight Chiyocolate dough 22 95% ethyl alcohol 12 Brandy 6 Total 100 Mixture example 2 Water Candy 30% by weight Chiyocolate dough 52 95% ethyl alcohol 10 Brandy 8 Total 100 Manufacturing method Melt the Chiyocolate by heating Solution After that, add alcoholic beverages,
Mix. After that, thoroughly knead it with sugar in a kneader. The state at this time is paste-like.
これを気密性のある容器に充填し密封する。 Fill this into an airtight container and seal it.
本品は菓子類にコーチングした際、約５分間で
表面に皮膜を形成し、包装した場合も包装紙に付
着せず、もちろん手指に付着することもない。 When this product is coated on confectionery, it forms a film on the surface in about 5 minutes, and even when packaged, it does not stick to the wrapping paper, nor does it stick to hands and fingers.
またチヨコレート板上に絞つた場合、約３分間
で表面に皮膜を形成し、触れた場合でも指に付着
せず約１時間で乾固状態となる。 Furthermore, when squeezed onto a tyokolate plate, a film is formed on the surface in about 3 minutes, and even if touched, it does not stick to fingers and becomes dry in about 1 hour.
Claims (1)
糖、麦芽糖、乳糖、コーンシロツプ及びそれらの
加工品を含む）及び総アルコール量として５〜40
重量％望ましくは10〜25重量％となる量の酒類及
び又はエチルアルコールとからなるもので、アル
コールの揮発を防止し得る容器に密封された流動
状若しくはペースト状のチヨコレート加工品であ
り、常温常圧下に絞り出した場合若しくは菓子、
パン等にコーチング又はアイシングした場合含有
されているアルコールが揮発することにより流動
性を失い保形性が附与され、かつ乾固状態とな
り、包装フイルム或は容器、手指等に付着しなく
なることを特徴とする速乾性チヨコレート加工
品。1 Thiocholates, sugars (including sucrose, glucose, fructose, maltose, lactose, corn syrup and their processed products) and total alcohol content: 5-40
It is a liquid or paste-like processed product of thiokolate, which is composed of alcoholic beverages and/or ethyl alcohol in an amount of preferably 10 to 25% by weight, and is sealed in a container that can prevent the volatilization of alcohol. When squeezed under pressure or confectionery,
When coating or icing bread etc., the alcohol contained in it evaporates and loses its fluidity, imparting shape retention, and becomes dry and solid, preventing it from adhering to packaging films, containers, hands, etc. A characteristically quick-drying processed product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57157486A JPS5948049A (en) | 1982-09-10 | 1982-09-10 | Rapid-drying formed chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57157486A JPS5948049A (en) | 1982-09-10 | 1982-09-10 | Rapid-drying formed chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5948049A JPS5948049A (en) | 1984-03-19 |
| JPH0313859B2 true JPH0313859B2 (en) | 1991-02-25 |
Family
ID=15650727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57157486A Granted JPS5948049A (en) | 1982-09-10 | 1982-09-10 | Rapid-drying formed chocolate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5948049A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0475556A (en) * | 1989-07-13 | 1992-03-10 | Fuji Oil Co Ltd | Preparation of chocolates for water-containing food |
| JP5122961B2 (en) * | 2005-08-29 | 2013-01-16 | 正和 河原 | Chocolate food |
| GB0912833D0 (en) * | 2009-07-23 | 2009-08-26 | Cadbury Uk Ltd | Method for producing temperature tolerant confectionary compositions and compositions produced using the method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5736937A (en) * | 1980-08-11 | 1982-02-27 | Lotte Co Ltd | Liquor-containing chocolate |
| JPS57186443A (en) * | 1981-05-13 | 1982-11-16 | Morinaga & Co Ltd | Preparation of oily or fatty confection |
-
1982
- 1982-09-10 JP JP57157486A patent/JPS5948049A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5736937A (en) * | 1980-08-11 | 1982-02-27 | Lotte Co Ltd | Liquor-containing chocolate |
| JPS57186443A (en) * | 1981-05-13 | 1982-11-16 | Morinaga & Co Ltd | Preparation of oily or fatty confection |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5948049A (en) | 1984-03-19 |
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