JPH05227887A - Heat-resistant fat and oil snack and its production - Google Patents
Heat-resistant fat and oil snack and its productionInfo
- Publication number
- JPH05227887A JPH05227887A JP4033217A JP3321792A JPH05227887A JP H05227887 A JPH05227887 A JP H05227887A JP 4033217 A JP4033217 A JP 4033217A JP 3321792 A JP3321792 A JP 3321792A JP H05227887 A JPH05227887 A JP H05227887A
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- JP
- Japan
- Prior art keywords
- fat
- oil
- emulsion
- confectionery
- heat
- 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.)
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Links
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- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、新規な食感を有し、且
つ風味に優れた耐熱油脂性菓子およびその製造方法に関
するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat- and oil-resistant confectionery having a novel texture and an excellent flavor and a method for producing the same.
【０００２】[0002]
【従来の技術】チョコレート類等の油脂性菓子は、骨格
となる連続相が温度が体温付近で融解するココアバター
等の油脂結晶のため、つかむとべとついて手を汚し、気
温が上昇すると形崩れを生じてしまう。また、これを冷
やして固めても表面が白くなるファットブルームを生じ
てしまう等の欠点を有している。この欠点を解消する目
的で、これまで各種の耐熱油脂性菓子が提供されてき
た。2. Description of the Related Art Oily fat confectioneries such as chocolates are oily fat crystals such as cocoa butter that melts at a temperature near body temperature because the continuous phase, which is the skeleton, grinds and greases the hands, and when the temperature rises, it loses its shape. Will occur. Further, there is a defect that a fat bloom whose surface becomes white even if it is cooled and hardened is produced. For the purpose of eliminating this drawback, various types of heat-resistant oil-and-fat confectionery have been provided so far.
【０００３】これまでの耐熱油脂性菓子製造の技術を大
別すると、油脂の融点を高くし、融け難くする方法、
砂糖等の衣で油脂性菓子を包む方法、油脂性菓子の
構造に高温でも融けない糖類の骨格を形成する方法があ
る。の方法は、ココアバター等より融点の高い油脂を
配合することで最も簡便に実施できるものであるが、高
融点の油脂は食べた時の口溶けを著しく損ない、ワキシ
ー感の非常に強い風味の悪い油脂性菓子となる。The conventional techniques for producing heat-resistant fat and oil confectionery are roughly classified into a method of increasing the melting point of fats and oils and making it difficult to melt.
There are a method of wrapping a fat-and-oil confectionery with clothes such as sugar, and a method of forming a sugar skeleton that does not melt even at a high temperature in the structure of the fat-and-oil confectionery. The method can be most easily carried out by blending fats and oils having a melting point higher than that of cocoa butter, but fats and oils with a high melting point impair the melting in the mouth when eaten, and have a very strong waxy taste and bad taste. It becomes a greasy confection.
【０００４】の方法は、回転釜等を利用し通常の油脂
性菓子をセンターとして、糖液をコーティングしてつく
られる。この場合、確かに糖の衣は熱で融けないので手
が汚れることはないが、センターの油脂性菓子は体温以
上の温度では溶解してしまい、食べたとき油脂性菓子特
有の噛み応えがなくなってしまう。また、糖衣が甘すぎ
たり、ジャリジャリした食感となる欠点がある。The method (2) is prepared by coating a sugar solution using a rotary pot or the like with a normal fat-and-oil confectionery as the center. In this case, the sugar batter does not melt due to heat, so your hands will not get dirty, but the fat-and-oil confectionery at the center will melt at temperatures above body temperature, and the chewy texture peculiar to fat-and-oil confectionery will disappear when eaten. Will end up. Further, there are drawbacks that the sugar coating is too sweet and has a crunchy texture.
【０００５】の方法は、油脂性菓子に１〜３重量％の
水分を添加又は吸収させ、この水分で油脂中に微粒子で
分散している砂糖や乳糖等を部分溶解すると同時に糖粒
子間の接合を促進して糖の骨格を形成するものである。
水分を吸収させる方法としては、吸湿性の高いアモルフ
ァス状の糖類（特公昭６０−３３４６２）、デンプン糖
やデンプン糖アルコール（特開昭６１−２２４９３５）
が用いられる。一方、水分を直接添加・混合する場合
は、油脂性菓子生地の粘度が著しく上昇し、該生地の型
等への充填が困難になるため、水分を油中水型乳化物で
添加（特開平２−２７６５３７）したり、タンパク溶液
の泡で添加（特開昭６４−８５１１８ 又はＵＳ−５０
０４６２３）する等して粘度の上昇を緩和する方法が提
案されている。In the method of (1), 1 to 3% by weight of water is added to or absorbed in the oily confectionery, and this water partially dissolves sugar, lactose, etc. dispersed in the oil and fat in the form of fine particles and, at the same time, bonds between sugar particles. To form a sugar skeleton.
As a method for absorbing water, amorphous saccharides having high hygroscopicity (Japanese Patent Publication No. Sho 60-33462), starch sugar and starch sugar alcohol (Japanese Patent Laid-Open No. 61-224935)
Is used. On the other hand, when water is directly added and mixed, the viscosity of the oily confectionery dough is significantly increased and it becomes difficult to fill the dough into a mold or the like. 2-276537) or added as a foam of a protein solution (JP-A-64-85118 or US-50).
04623) to alleviate the increase in viscosity.
【０００６】こうして製造された油脂性菓子中には糖類
の骨格が形成し、この骨格の中に油脂が保持されるの
で、気温が高くなって油脂結晶が融解しても油脂は流れ
出さず形状は保持され、糖類の骨格で該油脂性菓子は歯
応えのある食感も有する。しかも、糖類の骨格は唾液に
容易に溶解するため、食べた時の口溶けもさほど悪くは
ない。そして、油脂溶解後での冷却固化で発生するファ
ットブルームの劣化現象についても、予め2-オレオ-1,3
-ジベヘンの粉末結晶を種結晶として添加する（特開昭
６３−２４０７４６）ことで３８℃程度までファットブ
ルームの発生を防止できる。Since the skeleton of saccharides is formed in the fat-and-oil confectionery produced in this way and the fat and oil is retained in this skeleton, the fat and oil do not flow out even if the temperature rises and the fat and oil crystals melt and the shape of the fat and oil is reduced. Is retained, and due to the sugar skeleton, the oily confectionery also has a crunchy texture. Moreover, since the skeleton of sugar easily dissolves in saliva, it melts in the mouth when eating. Also, regarding the deterioration phenomenon of fat bloom that occurs due to cooling and solidification after dissolving oil and fat, 2-oleo-1,3
-By adding a powder crystal of dibehen as a seed crystal (JP-A-63-240746), the occurrence of fat bloom can be prevented up to about 38 ° C.
【０００７】こうして製造される耐熱油脂性菓子は、耐
熱性と口溶けの点ではの方法より、また、耐熱性と食
感ではの方法より優れているが、常温では油脂結晶と
糖類の２重骨格となっているため、噛み出しが著しく硬
くなり、しかも、糖類の部分融解・再結晶化による骨格
化で粗いザラザラした舌ざわりが生じてしまう欠点を有
する。The heat-resistant fat-and-oil confectionery produced in this way is superior to the heat-resistant and mouth-melting method and the heat-resistant and mouth-feeling method at the normal temperature, but at room temperature, a double skeleton of fat crystals and sugars. Therefore, there is a drawback that biting out becomes extremely hard and a rough and rough tongue is generated due to skeletonization due to partial melting and recrystallization of sugar.
【０００８】[0008]
【発明が解決しようとする問題点】以上のような従来技
術の弱点を鑑み、本発明では６０℃以上でも保形性があ
り、食べた時歯当たりがソフトでしかも口溶けに優れ、
さらに、６０℃以上でもファットブルームが発生しない
性質を有する従来技術では製造不可能であった耐熱油脂
性菓子およびその製造方法を提供することを目的とす
る。In view of the weaknesses of the prior art as described above, the present invention has a shape-retaining property even at 60 ° C. or higher, has a soft tooth contact when eaten, and is excellent in melting in the mouth.
Further, it is an object of the present invention to provide a heat-resistant fat-and-oil confectionery and a method for producing the same, which cannot be produced by a conventional technique having a property that fat bloom does not occur even at 60 ° C or higher.
【０００９】[0009]
【問題を解決するための手段】本発明者等は、まず融解
した油脂性菓子生地にゼラチン溶液を添加・混合し乳化
物とし、これを乾燥することで上記性状に類似した耐熱
油脂性菓子になることを見い出し、更に鋭意検討を重ね
本発明を完成した。以下、本発明の詳細を説明する。[Means for Solving the Problem] The inventors of the present invention first add a gelatin solution to a melted fat-and-oil confectionery dough, mix it to form an emulsion, and dry it to obtain a heat-resistant fat-and-oil confectionery similar to the above properties. The present invention has been completed and the present invention has been completed through further intensive studies. Hereinafter, details of the present invention will be described.
【００１０】用いる油脂性菓子生地は、その油脂含量と
油脂の原料組成に制限はなく、常温で流動性があるミル
クチョコレート、ブラックチョコレート、ホワイトチョ
コレート及び／又はファットクリームが用いられる。油
脂性菓子生地は次いで実施されるゼラチン溶液との混合
を容易にするため、予め４０〜５０℃で溶融しておく。The fat-and-oil confectionery material to be used is not limited in its fat-and-oil content and raw-material composition of the fat and oil, and milk chocolate, black chocolate, white chocolate and / or fat cream which are fluid at room temperature are used. The oily confectionery dough is melted at 40 to 50 ° C. in advance in order to facilitate the subsequent mixing with the gelatin solution.
【００１１】ゼラチン溶液に用いるゼラチンは日本工業
規格[ＪＩＳ Ｋ ６５０３]での測定値でゼリー強度７
０ブルーム、粘度１８ミリポイズ〜ゼリー強度３５０ブ
ルーム、粘度３５ミリポイズに調整されている市販のゼ
ラチンで良い。そしてゼラチン溶液は、ゼラチン濃度が
３〜１５重量％に、そして水分が３５〜９７重量％にな
る様調整する。ゼラチンを溶液を油脂性菓子生地に添加
・混合すると、ゼラチン溶液の水分が油脂性菓子生地中
の糖類を溶解し、油脂性菓子生地は乳化物となる。この
場合の乳化系の水分は、最終的には乾燥処理で蒸発され
るので、乾燥負荷の軽減からは少ない方が良いが、安定
した乳化物を得るためには乳化系での水分が１１重量％
以上になる様調整されねばならない。The gelatin used in the gelatin solution has a jelly strength of 7 as measured by Japanese Industrial Standards [JIS K 6503].
Commercially available gelatin adjusted to have 0 bloom and a viscosity of 18 millipoise to jelly strength of 350 bloom and a viscosity of 35 millipoise may be used. The gelatin solution is adjusted to have a gelatin concentration of 3 to 15% by weight and a water content of 35 to 97% by weight. When gelatin is added to the oily confectionery dough and mixed, the water content of the gelatin solution dissolves the sugars in the oily confectionery dough, and the oily confectionery dough becomes an emulsion. The water content of the emulsifying system in this case is finally evaporated by the drying process, so it is better to reduce it from the viewpoint of reducing the drying load, but in order to obtain a stable emulsion, the water content of the emulsifying system is 11% by weight. %
It must be adjusted to be above.
【００１２】一方、ゼラチンは乳化物の品温を３０℃程
度に下げた時ゲル化し、乳化物に裁断・成形性を付与す
る。そして更に、乾燥処理でも油滴を保持し油の滲み出
しや分離のない性状とする作用を持つので、本発明での
耐熱油脂性菓子では欠くことの出来ない成分である。乳
化物のゼラチン濃度と上記特性は密接に関連し、ゼラチ
ン濃度が高い程、ゲル化での裁断・成形性と乾燥後の油
の滲み出し防止効果による耐熱性は大きくなるが、逆
に、本発明の耐熱油脂性菓子は硬くなり口溶けも遅くな
るので好ましくない。それ故、ゼラチン濃度は乾燥を終
えた耐熱油脂菓子中に１〜５重量％程度となる様、ゼラ
チン溶液のゼラチン濃度や添加量が調整される。On the other hand, gelatin gels when the product temperature of the emulsion is lowered to about 30 ° C., and imparts cutting / formability to the emulsion. Furthermore, since it has the function of retaining oil droplets even in the drying treatment and preventing the oil from seeping out and separating, it is an essential component in the heat-resistant fat-and-oil confectionery of the present invention. The gelatin concentration of the emulsion is closely related to the above characteristics.The higher the gelatin concentration, the greater the cutting / molding property in gelation and the heat resistance due to the effect of preventing oil from oozing out after drying. The heat-resistant oil-and-fat confectionery of the invention is not preferable because it becomes hard and melts slowly in the mouth. Therefore, the gelatin concentration and the addition amount of the gelatin solution are adjusted so that the gelatin concentration is about 1 to 5% by weight in the dried heat-resistant fat and oil confectionery.
【００１３】また、ゼラチン溶液に、油脂性菓子生地の
乳化を安定させる目的で、必要により、寒天、ペクチ
ン、卵白、大豆タンパク、アラビアガムやデンプン等の
水溶性糊料、砂糖や水飴等の糖類を、更に乳化物の流動
性を改善する目的で、ＨＬＢが１４〜１６程度のショ糖
脂肪酸エステル類の乳化剤を適宜に組み合わせ配合して
も良い。ところで、ゼラチン溶液の水分は、水そのもの
以外に含水物に由来させることができる。例えば牛乳、
練乳、生クリーム等の乳製品や果汁等を使用すると該原
料由来の風味を最終製品に付与することができる。該含
水物を用いる場合にはそれに直接ゼラチンを膨潤・溶解
させるか、または、予め調整したゼラチンの濃厚溶液と
該含水物を混合して調製する。In order to stabilize the emulsification of oily confectionery dough, a gelatin solution may be added, if necessary, to agar, pectin, egg white, soybean protein, a water-soluble paste such as gum arabic or starch, and a sugar such as sugar or starch syrup. For the purpose of further improving the fluidity of the emulsion, an emulsifier of sucrose fatty acid ester having an HLB of about 14 to 16 may be appropriately combined and blended. By the way, the water content of the gelatin solution can be derived from a water-containing material in addition to water itself. For example milk,
When a dairy product such as condensed milk or fresh cream or fruit juice is used, the flavor derived from the raw material can be imparted to the final product. When the water-containing material is used, the gelatin is directly swollen and dissolved therein, or the water-containing material is prepared by mixing a previously prepared concentrated solution of gelatin with the water-containing material.
【００１４】こうして得られる乳化物を３０℃程度まで
冷却すると、ゼラチンがゲル化しナイフ等での裁断・成
形が容易に可能となる。ナイフ等で適宜な大きさに裁断
・成形した該乳化物を―２０℃以下で冷却固化し、次い
で、凍結真空乾燥機にて該乳化物の水分含量を２重量％
程度以下までに乾燥すると比重が０．８５程度以下の多
孔質構造となり、６０℃以上の高温でも全く形崩れせ
ず、食べた時歯当たりがソフトでしかも口溶けに優れ油
脂性菓子本来の風味と舌ざわりとなり、さらに、６０℃
以上の高温でもファットブルームが全く発生しない優れ
た耐熱油脂性菓子になる。When the emulsion thus obtained is cooled to about 30 ° C., gelatin is gelatinized, and cutting / molding with a knife or the like becomes easy. The emulsion cut into a suitable size with a knife or the like is cooled and solidified at −20 ° C. or lower, and then the emulsion is dried in a freeze-vacuum dryer so that the water content is 2% by weight.
When it is dried to below a certain degree, it has a porous structure with a specific gravity of about 0.85 or less, does not lose its shape even at high temperatures of 60 ° C or more, has a soft tooth contact when eaten, and is excellent in melting in the mouth. It feels like a tongue, and at 60 ° C
It becomes an excellent heat-resistant fat-and-oil confectionery that does not generate fat bloom even at the above high temperatures.
【００１５】こうした本発明での優れた耐熱油脂性菓子
の諸特性は、ゼラチンのネットワーク構造が油滴をほぼ
完全に包み込むことで発現するもの考えられる。何故な
らば、従来技術で説明した水分添加で糖類のネットワー
ク構造形成での耐熱油脂性菓子は、高温での形崩れはな
いものの、油脂の融解での油の滲み出し現象が３７℃で
始まるからである。これは、糖類のネットワーク構造が
油脂を完全に包み込んでいないことを意味する。本発明
の耐熱油脂性菓子では６０℃以上の高温でも全く油の滲
み出しは観察されず、従って、ファットブルームの発生
もない。It is considered that the various properties of the excellent heat-resistant oil-and-fat confectionery according to the present invention are exhibited when the gelatin network structure almost completely encloses oil droplets. This is because the heat-resistant fat-and-oil confectionery in which the sugar network structure is formed by adding water as described in the prior art does not lose its shape at high temperature, but the oil exudation phenomenon due to the melting of fat and oil begins at 37 ° C. Is. This means that the saccharide network structure does not completely enclose the fat or oil. In the heat-resistant fat-and-oil confectionery of the present invention, no oil bleeding was observed even at a high temperature of 60 ° C. or higher, and therefore fat bloom did not occur.
【００１６】ところで、本発明では乾燥を真空乾燥でも
行なうことができる。この場合、真空乾燥時の乳化物の
品温を調整することで乳化物を適宜に軟化して真空膨化
させて比重を軽くし、歯当たりのソフト性と口溶けのは
やさを一層良くすることができる。この場合は、真空膨
化で均質な多孔質構造とするため、予め、該乳化物に均
一に空気・窒素ガスを分散し冷却ゲル化した乳化物を用
いると好適である。また、ガスを分散した乳化物は乾燥
速度が早くなる利点もある。By the way, in the present invention, the drying can be performed by vacuum drying. In this case, by adjusting the product temperature of the emulsion during vacuum drying, the emulsion can be appropriately softened and vacuum-expanded to reduce the specific gravity, and the softness to the tooth contact and the quick meltability in the mouth can be further improved. .. In this case, in order to obtain a uniform porous structure by vacuum swelling, it is preferable to use an emulsion which is obtained by uniformly dispersing air / nitrogen gas in the emulsion and cooling it into a gel. In addition, the emulsion in which the gas is dispersed has an advantage that the drying speed is increased.
【００１７】ガスの分散には加圧ガス分散法を用いる
と、分散する気泡のサイズは細かく（直径０．２程度以
下）、しかも、気泡サイズをほとんど変化することなく
該乳化物の比重を０．７５程度まで下げることができ
る。装置としては 例えばモンドミックス社製のＭＯＮ
ＤＯＭＩＸのような連続式加圧型ガス分散装置を用いる
と連続的に加圧ガスの分散を実施することができる。当
然、該乳化物の気泡サイズが微細な程、真空乾燥で更に
膨化しても、最終乾燥品の多孔質はその分きめ細かくな
り、よりソフトな噛み心地となる。When a pressurized gas dispersion method is used to disperse the gas, the size of the dispersed bubbles is fine (diameter is about 0.2 or less), and the specific gravity of the emulsion is 0 with almost no change in the bubble size. It can be lowered to about 0.75. As for the device, for example, MON made by Mondomix
A continuous pressurized gas dispersion device such as DOMIX can be used to continuously disperse the pressurized gas. As a matter of course, the finer the bubble size of the emulsion becomes, the finer the porosity of the final dried product becomes, and the softer the chewing feeling, even if it is further expanded by vacuum drying.
【００１８】さらに、本発明では常圧の通風乾燥でも乾
燥が可能であるが、この場合は、該乳化物のゼラチンゲ
ルのゾル化による形崩れを防ぐため品温を３０℃程度以
下で乾燥せねばならず、例えば３０℃で相対湿度２８％
の風を当てた乾燥でも約２．５〜３日程度の時間を要す
る。そこで、最初に真空乾燥を約２０分間実施し乳化物
が３０℃以上の温度でも形崩れしない水分（２．５〜
３．０重量％程度）に乾燥し、しかる後、９０℃程度以
下の熱風で通風乾燥（約９０分）すると効率的に乾燥で
きる。Further, in the present invention, it is possible to dry even by ventilation drying under normal pressure, but in this case, the product temperature is dried at about 30 ° C. or less in order to prevent the emulsion from deforming due to sol formation of gelatin gel. Must be, for example, 28% relative humidity at 30 ℃
It takes about 2.5 to 3 days to dry with the air. Therefore, first, vacuum drying is carried out for about 20 minutes so that the emulsion does not lose its shape even at a temperature of 30 ° C. or higher (2.5 to
It can be efficiently dried by drying to about 3.0% by weight) and then by ventilation drying with hot air at about 90 ° C. or less (about 90 minutes).
【００１９】いずれの乾燥方法の場合でも、乾燥時の品
温は９０℃未満に設定することが肝要であり、９０℃を
越えると焦げ臭等が発生し、最終製品の風味を著しく損
ない好ましくない。In any of the drying methods, it is important to set the product temperature at the time of drying to less than 90 ° C., and if it exceeds 90 ° C., a burning odor or the like is generated and the flavor of the final product is remarkably impaired, which is not preferable. ..
【００２０】[0020]
【発明の効果】本発明で得られる耐熱油脂性菓子は、通
常の油脂性菓子とほぼ同等の油脂を含有しているのにも
かかわらず、油脂の融点をはるかに越えた６０℃以上の
高温に晒しても、該油脂性菓子では変形や軟化が全く見
られず、しかも、油の滲み出しによる手への付着汚れも
全く生じない極めて優れた耐熱性を有している。しか
も、本発明での耐熱油脂性菓子は、従来の耐熱油脂性菓
子での欠陥であった３８℃以上の温度に晒された後油脂
の融点以下の温度で生じるファットブルームの発生も解
消されている。又、本発明での油脂性菓子の製造では乳
化物の乾燥による脱水処理を必須とするため、その組織
は本質的に多孔質な水溶性成分の固形分が連続相であ
り、好ましいソフトな歯ごたえのある食感を有し、しか
も、多孔質なため該水溶性固形相は唾液での口溶けが速
やかである。従って、本発明の耐熱油脂性菓子は食べる
と、すばやく油脂性菓子中の成分がとけて口中で混じり
合うため通常の油脂性菓子と同等の風味となる。EFFECTS OF THE INVENTION The heat-resistant fat-and-oil confectionery obtained by the present invention contains a fat and oil which is almost the same as a normal fat-and-oil confectionery, but at a high temperature of 60 ° C. or higher far exceeding the melting point of the fat and oil. Even when exposed to oil, no deformation or softening is observed in the oily and fat confectionery, and moreover, it has extremely excellent heat resistance without any stains on the hands due to oil bleeding. Moreover, the heat-resistant fat-and-oil confectionery according to the present invention eliminates the occurrence of fat bloom that occurs at a temperature equal to or lower than the melting point of the fat or oil after being exposed to a temperature of 38 ° C. or higher, which is a defect in the conventional heat-resistant fat-and-oil confectionery. There is. Further, in the production of fat-and-oil confectionery according to the present invention, dehydration treatment by drying the emulsion is essential, so that the structure is essentially a continuous solid phase of a water-soluble component, and a preferable soft chewy texture. Since the water-soluble solid phase has a certain texture and is porous, it dissolves rapidly in saliva. Therefore, when the heat-resistant fat-and-oil confectionery of the present invention is eaten, the components in the oil-and-fat confectionery are quickly melted and mixed in the mouth, so that the flavor and taste of ordinary oil-and-fat confectionery are obtained.
【００２１】[0021]
実施例１ カカオマス２０．００重量部、砂糖４０．９５重量部、
全粉乳２０．００重量部、ココアバター１８．５０重量
部、レシチン０．５０重量部、香料０．０５重量部から
成るミルクチョコレートを公知の方法にて調製し、該チ
ョコレート８２．６重量部を籠型混合羽根を有するミキ
サーに装填し、５５℃に調温した。Example 1 20.00 parts by weight of cocoa mass, 40.95 parts by weight of sugar,
Milk chocolate consisting of 20.00 parts by weight of whole milk powder, 18.50 parts by weight of cocoa butter, 0.50 parts by weight of lecithin, and 0.05 parts by weight of fragrance was prepared by a known method, and 82.6 parts by weight of the chocolate was prepared. The mixture was loaded into a mixer having a basket type mixing blade, and the temperature was adjusted to 55 ° C.
【００２２】一方、日本工業規格[ＪＩＳ Ｋ ６５０
３]での測定値でゼリー強度３５０ブルーム、粘度３５
ミリポイズであるゼラチン２．６重量部とＨＬＢ値が１
４である蔗糖脂肪酸エステル１．０重量部を１３．８重
量部の水で予め膨潤させ、５５℃に調温したゼラチン溶
液を調製した。該ゼラチン溶液１７．４重量部を上記チ
ョコレートに混合・撹拌し乳化物を得た。該乳化物を品
温５５℃に保持しつつ連続式加圧ガス分散装置（ＭＯＮ
ＤＯＭＩＸ）を用いて空気を均一に細かい気泡（直径が
０．２ｍｍ程度以下）として分散させ、該乳化物の比重
を０．９とした。これを圧延ロールにて冷却しつつ５ｍ
ｍ厚のシート状とし、更に品温２５℃まで冷却した後４
０×４０ｍｍ角に裁断・成形した。On the other hand, Japanese Industrial Standards [JIS K 650
3] measured jelly strength 350 bloom, viscosity 35
2.6 parts by weight of millipoise gelatin and HLB value of 1
1.0 part by weight of the sucrose fatty acid ester of No. 4 was swollen in advance with 13.8 parts by weight of water to prepare a gelatin solution whose temperature was adjusted to 55 ° C. 17.4 parts by weight of the gelatin solution was mixed with the above chocolate and stirred to obtain an emulsion. While maintaining the emulsion at a product temperature of 55 ° C, a continuous pressurized gas dispersion device (MON
The air was uniformly dispersed as fine bubbles (diameter of about 0.2 mm or less) using DOMIX, and the specific gravity of the emulsion was set to 0.9. 5m while cooling this with a rolling roll
After making it into a sheet with a thickness of m and further cooling to a product temperature of 25 ° C, 4
It was cut and molded into a 0 × 40 mm square.
【００２３】続いてこれを雰囲気圧５ｍｍＨｇ、品温６
５℃以下で減圧膨化乾燥（２時間）し、水分が１．０重
量％で比重が０．４である耐熱油脂性菓子を得た。該耐
熱油脂性菓子は７０℃の温度に晒しても油滲みや型崩
れ、軟化等は全く見られず、更に２０℃に冷却してもフ
ァットブルームは生じなかった。また、食感はソフトな
歯応えを有し、口溶けが早く、すぐ各成分がとけて一体
化して原料ミルクチョコレートと同等の風味を呈した。Subsequently, this is subjected to an atmosphere pressure of 5 mmHg and a product temperature of 6
It was dried by swelling under reduced pressure at 5 ° C or lower (2 hours) to obtain a heat-resistant fat-and-oil confectionery having a water content of 1.0% by weight and a specific gravity of 0.4. The heat-resistant fat-and-oil confectionery did not show any oil bleeding, shape loss, softening, etc. even when exposed to a temperature of 70 ° C, and no fat bloom even when cooled to 20 ° C. In addition, the texture had a soft texture, melted in the mouth quickly, and the ingredients immediately melted and integrated to give the same flavor as the raw milk chocolate.
【００２４】実施例２ 実施例１と同一のゼラチン２．５０重量部、水１８．７
５重量部、砂糖２２．００重量部、乾燥卵白０．５０重
量部、水飴（ブリックス７５゜）２５．００重量部で調
製したゼラチン溶液６８．７５重量部と実施例１のチョ
コレート５０重量部を約５５℃で混合撹拌し乳化物を得
た。これを以下実施例１と同様に冷却した後、４０×４
０ｍｍ（厚さ５ｍｍ）に裁断・成形し、これを−２５℃
に一夜放置し冷却固化した後、通常の真空凍結乾燥機に
て最終品温が４０℃に調整しつつ１２時間乾燥し、水分
０．５重量％で比重０．７７の耐熱油脂性菓子を得た。Example 2 2.50 parts by weight of the same gelatin as in Example 1, water 18.7
5 parts by weight, 22.00 parts by weight of sugar, 0.50 part by weight of dried egg white, 68.75 parts by weight of a gelatin solution prepared with 25.00 parts by weight of starch syrup (Brix 75 °) and 50 parts by weight of chocolate of Example 1. An emulsion was obtained by mixing and stirring at about 55 ° C. After cooling this in the same manner as in Example 1, 40 × 4
Cut and mold to 0 mm (thickness 5 mm), -25 ℃
After being left to stand overnight and cooled and solidified, it is dried for 12 hours while adjusting the final product temperature to 40 ° C with a normal vacuum freeze dryer to obtain a heat-resistant fat-and-oil confectionery having a moisture content of 0.5% by weight and a specific gravity of 0.77. It was
【００２５】該耐熱油脂性菓子は、実施例１の場合と同
様、７０℃の温度に晒しても油滲みや型崩れ、軟化等は
全く見られず、更に２０℃に冷却してもファットブルー
ムは生じなかった。また、食感は実施例１の場合よりは
やや硬い歯応えを有していたが、口溶けは早く、すぐ各
成分がとけて一体化して原料ミルクチョコレートと同等
の風味を呈した。As in Example 1, the heat-resistant oil-and-fat confection did not show any oil bleeding, shape loss, softening, etc. even when exposed to a temperature of 70 ° C., and even when cooled to 20 ° C., fat bloom Did not occur. Further, the texture was slightly harder than that of Example 1, but it melted in the mouth quickly, and each component immediately melted and integrated to give a flavor equivalent to that of the raw milk chocolate.
【００２６】実施例３ 実施例１と同一の方法にて比重が０．７である含気泡乳
化物を得、同様に４０×４０ｍｍ角（厚さ５ｍｍ）に裁
断・成形し、これを常圧下、７０℃の熱風で５時間乾燥
させ、水分１．０重量％で比重が０．６５である耐熱型
油脂性菓子を得た。この場合の耐熱油脂性菓子の耐熱性
や風味は実施例１の場合と同等であった。Example 3 In the same manner as in Example 1, a bubble-containing emulsion having a specific gravity of 0.7 was obtained, similarly cut and shaped into a 40 × 40 mm square (thickness 5 mm), and this was subjected to normal pressure. After drying with hot air at 70 ° C. for 5 hours, a heat-resistant fat-and-oil confectionery having a water content of 1.0% by weight and a specific gravity of 0.65 was obtained. The heat resistance and flavor of the heat-resistant fat-and-oil confectionery in this case were the same as those in Example 1.
【００２７】実施例４ 実施例１と同一の方法にて比重が０．７である含気泡乳
化物を得、同様に４０×４０ｍｍ角（厚さ５ｍｍ）に裁
断・成形し、これをまず雰囲気圧５ｍｍＨｇ、品温７０
℃以下で２０分間減圧乾燥し、水分２．５重量％で比重
が０．４の乾燥膨化物を得た。更に該乾燥膨化物に常圧
下で８５℃の熱風を１１５分間あて、水分１．０重量％
（比重０．４）の耐熱型油脂性菓子を得た。この場合の
耐熱油脂性菓子の耐熱性や風味は実施例１の場合と同等
であった。Example 4 A bubble-containing emulsion having a specific gravity of 0.7 was obtained in the same manner as in Example 1, and similarly cut and shaped into a 40 × 40 mm square (thickness 5 mm), which was first subjected to an atmosphere. Pressure 5mmHg, product temperature 70
It was dried under reduced pressure at 20 ° C. or lower for 20 minutes to obtain a dry expanded product having a water content of 2.5% by weight and a specific gravity of 0.4. Further, hot air at 85 ° C. is applied to the dried puffed product under normal pressure for 115 minutes to obtain a water content of 1.0% by weight.
A heat-resistant fat-and-oil confectionery having a specific gravity of 0.4 was obtained. The heat resistance and flavor of the heat-resistant fat-and-oil confectionery in this case were the same as those in Example 1.
【００２８】比較例１ 実施例１と同一のゼラチン２．６重量部、蔗糖脂肪酸エ
ステル１．０重量部、水９．８重量部で調製したゼラチ
ン溶液１３．４重量部と実施例１のチョコレート８６．
６重量部を添加・混合したが、安定な乳化物は得られな
かった。Comparative Example 1 13.4 parts by weight of a gelatin solution prepared with 2.6 parts by weight of the same gelatin as in Example 1, 1.0 parts by weight of sucrose fatty acid ester and 9.8 parts by weight of water and the chocolate of Example 1 86.
6 parts by weight were added and mixed, but a stable emulsion was not obtained.
【００２９】比較例２ 実施例１と同一のゼラチン０．８重量部、蔗糖脂肪酸エ
ステル１．０重量部、水１３．８重量部で調製したゼラ
チン溶液１５．６重量部と実施例１のチョコレート８
４．４重量部を添加・混合し水中油型乳化物を得た。以
下実施例１と同一の方法で加工し、水分１．５重量％で
比重が０．４の耐熱油脂性菓子を調製した。この場合、
上記加圧ガス分散装置での空気の分散が悪く水中油型乳
化物の比重は１．０５であった。又、３７℃で油滲みと
形状の崩れが生じてしまう耐熱性に乏しいものであっ
た。Comparative Example 2 15.6 parts by weight of a gelatin solution prepared with 0.8 parts by weight of the same gelatin as in Example 1, 1.0 parts by weight of sucrose fatty acid ester and 13.8 parts by weight of water and the chocolate of Example 1 8
4.4 parts by weight were added and mixed to obtain an oil-in-water emulsion. Then, the same process as in Example 1 was carried out to prepare a heat-resistant fat-and-oil confectionery having a water content of 1.5% by weight and a specific gravity of 0.4. in this case,
The specific gravity of the oil-in-water emulsion was 1.05 because the air was not well dispersed in the pressurized gas dispersion device. In addition, the heat resistance was poor, at which oil bleeding and shape collapse occurred at 37 ° C.
【００３０】比較例３ 実施例１と同一のゼラチン１０．０重量部、蔗糖脂肪酸
エステル１．０重量部、水１３．８重量部で調整したゼ
ラチン溶液２４．８重量部と実施例１のチョコレート７
５．２重量部を添加混合し水中油型乳化物を得た。以下
実施例１と同一の方法で加工し、水分１．５重量％、比
重が０．４の耐熱油脂性菓子を調製した。この場合、得
られた耐熱油脂性菓子の油滲みや保形性での耐熱性は実
施例１〜３の場合と同様優れたものであったが、食べる
とややゼラチン臭があり、又唾液にとけたゼラチンが歯
にねばり付き、実施例１〜３のものに比べ風味と食感の
点が劣っていた。Comparative Example 3 10.0 parts by weight of the same gelatin as in Example 1, 24.8 parts by weight of a gelatin solution prepared with 1.0 part by weight of sucrose fatty acid ester and 13.8 parts by weight of water and the chocolate of Example 1 7
5.2 parts by weight were added and mixed to obtain an oil-in-water emulsion. Then, the same process as in Example 1 was carried out to prepare a heat-resistant fat-and-oil confectionery having a water content of 1.5% by weight and a specific gravity of 0.4. In this case, the heat resistance of the resulting heat-resistant fat-and-oil confectionery was excellent in oil bleeding and shape retention as in Examples 1 to 3, but there was a slight gelatin odor when eaten, and saliva The melted gelatin was sticky on the teeth, and the flavor and texture were inferior to those of Examples 1 to 3.
【００３１】比較例４ 実施例４において、減圧乾燥にて得た、水分２．５重量
％で比重が０．４の乾燥膨化物を、更に常圧下で９０℃
の熱風にて９０分間乾燥すると、水分１．０重量％（比
重が０．４）の耐熱油脂性菓子が得られたが、焦げ臭が
あり、風味が劣るものであった。Comparative Example 4 The dried puffed product obtained in Example 4 by drying under reduced pressure and having a water content of 2.5% by weight and a specific gravity of 0.4 was further heated at 90 ° C. under normal pressure.
When dried with hot air for 90 minutes, a heat-resistant fat-and-oil confectionery having a water content of 1.0% by weight (specific gravity: 0.4) was obtained, but it had a burning odor and was inferior in flavor.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 秋山 実成 埼玉県坂戸市千代田５−３−１ 明治製菓 株式会社食料総合研究所内 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Minari Akiyama 5-3-1 Chiyoda, Sakado, Saitama Meiji Seika Co., Ltd. Food Research Institute
Claims (7)
る耐熱油脂性菓子。1. A heat-resistant oil-and-fat confectionery containing heat-resistant oil-and-fat confectionery material and gelatin.
が１〜５重量％である請求項１記載の耐熱油脂性菓子。2. The heat-resistant fat-and-oil confectionery according to claim 1, wherein the blending ratio of gelatin in the fat-and-oil confectionery dough is 1 to 5% by weight.
を添加、混合して乳化物とした後、冷却し、裁断・成形
し、次いで品温９０℃未満で乾燥することを特徴とする
比重０．８５以下の耐熱油脂性菓子の製造方法。3. A specific gravity of 0, which is characterized in that a gelatin solution is added to and mixed with a melted fat-and-oil confectionery material to form an emulsion, which is then cooled, cut and molded, and then dried at a product temperature of less than 90 ° C. A method for producing a heat-resistant oil-and-fat confectionery of 0.85 or less.
ある請求項３記載の方法。4. The method according to claim 3, wherein the concentration of the gelatin solution is 3 to 15% by weight.
チン、卵白、大豆タンパク、水溶性糊料、糖類および乳
化剤を適宜に組み合わせ配合し、水分を３５〜９７重量
％に調整する請求項３記載の方法。5. The gelatin solution, if necessary, is appropriately combined with agar, pectin, egg white, soybean protein, water-soluble paste, sugar and emulsifier to adjust the water content to 35 to 97% by weight. Method.
に対し１５〜６０重量％添加・混合する請求項３記載の
方法。6. The method according to claim 3, wherein the gelatin solution is added to and mixed with 15 to 60% by weight of the melted oily confectionery material.
合・分散し比重を０．７５〜１．００に調整し、冷却
し、裁断・成形した後、品温７０℃以下で非凍結真空乾
燥することにより比重０．２〜０．７の耐熱油脂性菓子
を製造する請求項３記載の方法。7. The emulsion is mixed and dispersed with air and / or nitrogen gas to adjust the specific gravity to 0.75 to 1.00, cooled, cut and molded, and then unfrozen at a product temperature of 70 ° C. or lower. The method according to claim 3, wherein a heat-resistant fat-and-oil confectionery having a specific gravity of 0.2 to 0.7 is produced by vacuum drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4033217A JP2788375B2 (en) | 1992-02-20 | 1992-02-20 | Heat-resistant oil-based confectionery and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4033217A JP2788375B2 (en) | 1992-02-20 | 1992-02-20 | Heat-resistant oil-based confectionery and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05227887A true JPH05227887A (en) | 1993-09-07 |
| JP2788375B2 JP2788375B2 (en) | 1998-08-20 |
Family
ID=12380285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4033217A Expired - Lifetime JP2788375B2 (en) | 1992-02-20 | 1992-02-20 | Heat-resistant oil-based confectionery and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2788375B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000019834A1 (en) * | 1998-10-08 | 2000-04-13 | Fuji Oil Co., Ltd. | Chocolate compositions and utilization thereof |
| JP2001089398A (en) * | 1999-09-20 | 2001-04-03 | Meiji Seika Kaisha Ltd | Freeze-dried pharmaceutical preparation for oral administration and method for preparing the same |
| JP2010178662A (en) * | 2009-02-05 | 2010-08-19 | Nagaoka Koryo Kk | Heat-resistant chocolate |
| JP2012514996A (en) * | 2009-01-14 | 2012-07-05 | リチャード・ホートン | Puffed food and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5135460A (en) * | 1974-09-13 | 1976-03-25 | Kanegafuchi Chemical Ind | Tainetsusei hokeiseinosuguretabataakuriimuyoyushiseihin no seizohoho |
| JPH0576286A (en) * | 1991-09-17 | 1993-03-30 | Sakuma Seika Kk | Chocolate and its production |
-
1992
- 1992-02-20 JP JP4033217A patent/JP2788375B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5135460A (en) * | 1974-09-13 | 1976-03-25 | Kanegafuchi Chemical Ind | Tainetsusei hokeiseinosuguretabataakuriimuyoyushiseihin no seizohoho |
| JPH0576286A (en) * | 1991-09-17 | 1993-03-30 | Sakuma Seika Kk | Chocolate and its production |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000019834A1 (en) * | 1998-10-08 | 2000-04-13 | Fuji Oil Co., Ltd. | Chocolate compositions and utilization thereof |
| CN1108106C (en) * | 1998-10-08 | 2003-05-14 | 不二制油株式会社 | Chocolate compositions and utilization thereof |
| KR100571532B1 (en) * | 1998-10-08 | 2006-04-14 | 후지 세이유 가부시키가이샤 | Chocolate composition and its use |
| JP2001089398A (en) * | 1999-09-20 | 2001-04-03 | Meiji Seika Kaisha Ltd | Freeze-dried pharmaceutical preparation for oral administration and method for preparing the same |
| JP2012514996A (en) * | 2009-01-14 | 2012-07-05 | リチャード・ホートン | Puffed food and manufacturing method thereof |
| JP2010178662A (en) * | 2009-02-05 | 2010-08-19 | Nagaoka Koryo Kk | Heat-resistant chocolate |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2788375B2 (en) | 1998-08-20 |
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