WO2017170676A1 - Confectionery, and method for manufacturing same - Google Patents
Confectionery, and method for manufacturing same Download PDFInfo
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- WO2017170676A1 WO2017170676A1 PCT/JP2017/012872 JP2017012872W WO2017170676A1 WO 2017170676 A1 WO2017170676 A1 WO 2017170676A1 JP 2017012872 W JP2017012872 W JP 2017012872W WO 2017170676 A1 WO2017170676 A1 WO 2017170676A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
Definitions
- the present invention relates to a heat-resistant confectionery having an excellent chocolate flavor and a light texture with a crisp crystal feeling and a method for producing the same.
- Chocolate is a confectionery made from cacao ingredients (cocoa mass, cocoa powder, cocoa butter), sugars, emulsifiers, and the like. Since the melting point of cacao-derived fats and oils is low, chocolate has a problem that it softens at 28 ° C. or higher and melts at a high temperature. In order to eliminate this, heat-resistant chocolate manufactured by baking is known. However, the heat-resistant chocolate that has been baked is not preferable because the texture is crisp. Moreover, it was necessary to raise the temperature to around 150 ° C. during firing, and it was difficult to secure safe manufacturing equipment.
- chocolate is not limited to a rule (a fair competition rule regarding the display of chocolates) or a rule in law, but means all chocolates containing components derived from cocoa beans.
- Patent Document 1 discloses a baked chocolate that is not sticky with fingers and discloses that a chocolate dough containing 10-30% trehalose was produced.
- the baked chocolate of Patent Document 1 requires a step of baking at a high temperature of 200 ° C. in the course of manufacturing, and special manufacturing equipment is required.
- Patent Document 2 discloses a method for producing heat-resistant chocolate, and discloses a method for heating and solidifying a chocolate dough containing 1-30% by weight of any one of trehalose, palatinose, or glucose at 80-100 ° C.
- cocoa mass is less than 10 weight%, and it cannot be said that chocolate feeling is high.
- An object was to provide a confectionery having a light chocolate texture and a sharp crystallizing texture that could not be obtained with conventional heat-resistant chocolate and candy.
- “having a crystal feeling” means that fine crystals derived from sugar are perceived.
- a confectionery characterized in that it contains 56% by weight or more of crystalline sugar and 18% by weight or more of cacao mass based on the solid content conversion ratio.
- a step of mixing crystalline sugar, cacao mass and water and boiling at a temperature of 105 ° C. or higher and 150 ° C. or lower a step of adjusting the temperature of the boiled dough to 45 ° C. or higher and 105 ° C. or lower,
- a process for producing a confectionery comprising a step of mixing a fine powder of quality and a step of molding a dough mixed with a fine powder of crystalline sugar.
- the confectionery of the present invention has heat resistance and does not melt at 60 ° C. Moreover, the confectionery of the present invention has a smooth texture and a sharp crystallizing feeling. Moreover, the confectionery of this invention has a high ratio of cacao mass, a feeling of chocolate is high, and can fully taste the flavor of chocolate. In addition, the confectionery of the present invention does not require baking at a high temperature during production.
- FIG. 6 is a production process diagram of Example 2.
- FIG. 6 is a production process diagram of Example 3.
- FIG. 6 is a production process diagram of Example 4.
- FIG. 10 is a production process diagram of Example 5.
- FIG. 10 is a production process diagram of Example 6.
- FIG. 10 is a production process diagram of Example 7.
- FIG. 10 is a production process diagram of Example 8.
- FIG. 10 is a production process diagram of Example 9.
- FIG. 10 is a production process diagram of Example 10.
- 10 is a production process diagram of Example 11.
- FIG. 6 is a production process diagram of Comparative Example 1.
- FIG. 6 is a production process diagram of Comparative Example 2.
- FIG. 6 is a production process diagram of Comparative Example 3.
- FIG. 10 is a production process diagram of Example 12.
- FIG. 10 is a production process diagram of Example 13.
- FIG. 14 is a production process diagram of Example 14.
- One embodiment of the present invention provides a confectionery characterized in that it contains 56% by weight or more of crystalline saccharide and 18% by weight or more of cacao mass based on the solid content conversion ratio.
- the crystalline sugar is preferably 56% by weight to 74% by weight
- the cocoa mass is preferably 18% by weight to 30% by weight.
- the solid content conversion ratio in the above refers to the ratio of the weight of each raw material minus the weight of moisture in the finished product (including moisture).
- the water content at the finished product can be set to 10 to 12% by weight.
- crystalline carbohydrates include sugars such as sugar, glucose, fructose, lactose, maltose, xylose, trehalose, palatinose, and sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, mannitol, lactitol, and reduced palatinose. These may be used alone or in combination of two or more.
- the confectionery according to the present embodiment may be added with syrup, such as Hellodex, glycerin, emulsifier and the like.
- the confectionery of the present embodiment can contain milk raw materials such as sweetened condensed milk and milk powder for the purpose of improving the flavor such as imparting a milky feeling, and also includes fresh cream, coffee powder, vanilla extract, flavoring Can be included.
- milk raw materials such as sweetened condensed milk and milk powder for the purpose of improving the flavor such as imparting a milky feeling
- fresh cream, coffee powder, vanilla extract, flavoring Can be included.
- what is added is not limited to the above, but can be any colorant, seasoning, high-intensity sweetener, fruit juice, vitamins, minerals, substances for promoting health, microorganisms, etc. Can be included.
- the second embodiment of the present invention comprises a step of mixing crystalline sugar, cacao mass and water and boiling at 105 ° C. or higher and 150 ° C. or lower, a step of adjusting the temperature of the boiled dough to 45 ° C. or higher and 105 ° C. or lower,
- a method for producing a confectionery comprising a step of mixing a fine powder of crystalline saccharide with the dough and a step of forming a dough mixed with the fine powder of crystalline saccharide is provided.
- the step of mixing the raw materials so that the crystalline saccharide is 52 wt% or more and 70 wt% or less, and the cacao mass is 19 wt% or more and 30 wt% or less is mixed.
- a process for producing a confectionery comprising a process and a process of molding a dough mixed with fine powder of crystalline sugar.
- a method for producing a confectionery comprising a step of adjusting the temperature to 105 ° C. or less, a step of mixing a crystalline sugar fine powder into the temperature-controlled dough, and a step of forming a dough in which the crystalline sugar fine powder is mixed To do.
- the cocoa mass can be preliminarily adjusted to a temperature of 65 ° C. or higher and 70 ° C. or lower. In that case, the cocoa mass can be adjusted with a hot water bath or the like, or the cocoa mass is not adjusted.
- the solid may be added as it is.
- a step of stirring the entire dough can be provided.
- waterpox such as Hellodex, glycerin, emulsifier and the like may be added.
- Hellodex is a water tank containing 50% by weight or more of maltosyl trehalose (tetrasaccharide in which maltose and trehalose are connected) in terms of solid content.
- Hellodex has the effect of controlling the progress of crystallization of the dough.
- the addition amount is preferably 1 to 2% by weight, and can give stability over time of the final product.
- Glycerin has the effect of reducing the water activity of the final product, and as a result, it can impart stability over time of the final product. In addition, there is an effect of reducing the dough viscosity, and as a result, an improvement in manufacturing suitability is recognized.
- the addition amount is preferably 1 to 6% by weight.
- the emulsifier has the effect of controlling the role of emulsification, the defoaming action, and the progress of crystallization of the dough. As a result, an effect of imparting stability over time to the final product is seen, and an improvement in manufacturing suitability is observed.
- the addition amount is preferably 0.2 to 1.5% by weight.
- the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. The same effect can be obtained by using an emulsifier other than the above.
- lecithin has an effect of reducing dough viscosity and suppressing the occurrence of blooming of the final product.
- milk ingredients such as sweetened condensed milk and milk powder, fresh cream, coffee powder, vanilla extract, etc. Can be used.
- a step of adjusting the brix value of the dough to 70 or more and 80 or less can be provided.
- the size of the crystalline saccharide fine powder is preferably 840 ⁇ m or less, more preferably 425 ⁇ m or less. There is no particular lower limit on the size of the fine powder.
- the addition amount of the crystalline sugar fine powder is preferably 4% by weight or more and 10% by weight or less.
- the addition of fine powder of crystalline saccharide contributes to a light texture with a sharp crystallizing feeling.
- a fragrance or vanilla extract (which is easily affected by heat) may be added and mixed together.
- a step of stirring the entire dough may be provided between the step of mixing the crystalline sugar fine powder and the step of forming the dough.
- stirring step stirring with a spatula, mixer, stirrer, ultrasonic stirrer, stirring using a homogenizer, or the like can be employed. By sufficiently stirring, it becomes possible to reduce the oil seepage from the finished confectionery.
- a mixing method such as mixing with a spatula, mixing with a mixer, or mixing with an extruder can be employed.
- a starch mold, a silicon mold, a wax paper box or the like can be used. Moreover, you may perform shaping
- a step of cooling the formed dough to room temperature may be provided.
- a drying step of drying the formed dough at a temperature of 40 ° C. or more and 60 ° C. or less for 12 hours or more and 48 hours or less can be provided.
- the preferable drying temperature is 40 ° C. or more and 60 ° C. or less, but the more preferable drying temperature is 45 ° C. or more and 55 ° C. or less, and the most preferable drying temperature is 50 ° C.
- the moisture content when the product is finished can be set to 10 to 12% by weight. In the following examples, it was 11% by weight, but of course not limited thereto.
- the confectionery according to the embodiment of the present invention or the confectionery produced by the production method of the present invention has a rich chocolate flavor and texture, that is, a fondant chocolate (the outside is a moist solid, the inside is It has both the smoothness reminiscent of liquid chocolate), the sharp crystallizing feeling like powdered sugar, and the good melting of the mouth. Moreover, this confectionery is excellent in heat resistance, does not melt even at a temperature of 60 ° C., and does not lose its shape retention.
- the confectionery of Examples 1 to 8 was produced by the production method of the second embodiment, and the confectionery of Examples 9 to 11 was produced by the production method of the third embodiment, respectively at the blending ratio in Table 1.
- the confectionery of Comparative Example 1 and 2 by the manufacturing method of the second embodiment, and the confectionery of Comparative Example 3 by a manufacturing method different from the second and third embodiments, respectively, at the blending ratios in Table 2.
- Manufactured Details of the manufacturing methods of Examples 1 to 11 and Comparative Examples 1 to 3 are described in detail in FIGS.
- the raw material blending ratio is the ratio of the weight of each raw material (including moisture) added during production to the total weight of all raw materials (excluding charged water). In the production process, charged water is added at the time of blending the raw materials, and it is considered that about 11.0% by weight of water is contained in the finished state after the simmering process and the drying process.
- the ratio based on the solid content conversion amount of crystalline sugar and cacao mass in each finished product is shown in Table 3 and Table 4, respectively.
- the unit is% by weight.
- the water content of trehalose and trehalose fine powder was calculated as 2%, the water content of sugar was 0%, and the water content of cacao mass was calculated as 2%.
- the unit is wt%, and the ratio is indicated by the raw material blending ratio.
- charged water is added at the time of blending the raw materials, and it is considered that about 11.0% by weight of water is contained in the finished state through a simmering process and a drying process.
- the evaluation criteria for texture and heat resistance are the same as in Tables 1 and 2.
- the ratio based on the solid content conversion amount of the crystalline sugar and cacao mass in each finished product is shown in Table 6.
- the unit is% by weight.
- the moisture content of trehalose and trehalose fines is 2%, the moisture content of sugar is 0%, the moisture content of xylitol and xylitol fines is 0.5%, the moisture content of sorbitol is 12%, and the moisture content of cocoa mass is Calculated as 2%.
- Example 14 Each of the confectionery of Examples 12 to 14 had a crisp crystal feeling like powdered sugar, a favorable texture reminiscent of fondant chocolate, and good heat resistance.
- trehalose was not used and xylitol was produced as a main carbohydrate raw material, but the same effect as in the case of trehalose was obtained.
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Abstract
Description
これを解消するため、焼成することによって製造される、耐熱性チョコレートが知られる。しかし、焼成された耐熱性チョコレートは、食感がジャリジャリとして好ましくない。また、焼成の際は150℃前後という高温にする必要があり、安全な製造設備の確保が難しかった。 Chocolate is a confectionery made from cacao ingredients (cocoa mass, cocoa powder, cocoa butter), sugars, emulsifiers, and the like. Since the melting point of cacao-derived fats and oils is low, chocolate has a problem that it softens at 28 ° C. or higher and melts at a high temperature.
In order to eliminate this, heat-resistant chocolate manufactured by baking is known. However, the heat-resistant chocolate that has been baked is not preferable because the texture is crisp. Moreover, it was necessary to raise the temperature to around 150 ° C. during firing, and it was difficult to secure safe manufacturing equipment.
この方法では、従来のハードキャンディに、少量のカカオマスを配合することで、サクサクとした食感が達成されるが、この場合チョコレートの風味が充分に出ない。 On the other hand, attempts have been made to produce heat-resistant confectionery having a chocolate flavor and a light chewing feeling by applying a candy production method.
In this method, a crunchy texture is achieved by blending a small amount of cacao mass with a conventional hard candy, but in this case, the flavor of chocolate is not sufficiently obtained.
また、カカオマス配合のハードキャンディは室温では溶けないが、60℃付近では、キャンディの表面が溶けてしまうため、お互いがくっ付いてしまうといった現象が見られ、耐熱性が充分とはいえなかった。
また、従来のソフトキャンディやグミキャンディでは、多量のカカオマスを配合することが可能であるが、弾力の強い食感となってしまい、サクサクした食感を実現することができない。また、60℃付近ではキャンディの表面がベタベタしてしまう。 On the other hand, if a large amount of cocoa mass is blended to give a chocolate flavor in the same way, the crispy texture is lost. Furthermore, the hard candy containing cacao mass had an unpleasant texture when the debris entered the teeth when chewed.
Moreover, although the hard candy containing cacao mass does not melt at room temperature, since the surface of the candy melts at around 60 ° C., the phenomenon that the candy sticks to each other was observed, and the heat resistance was not sufficient.
In addition, with conventional soft candy and gummy candy, a large amount of cocoa mass can be blended, but the texture becomes strong and cannot achieve a crunchy texture. Moreover, the surface of a candy becomes sticky in the vicinity of 60 ° C.
また、本実施形態にかかる菓子には、ハローデックスなどの水飴、グリセリン、乳化剤等が添加されても良い。
また、本実施形態の菓子には、ミルク感の付与といった、風味の向上を目的として、加糖練乳やミルク粉末などの乳原料を含むことができ、また、生クリーム、コーヒー粉末、バニラエキス、香料を含むことができる。
また、添加されるものは、上記に限定されるものではなく、着色料、調味料、高甘味度甘味料、果汁、ビタミン類、ミネラル類、健康増進を目的とする物質や微生物など、あらゆる物を含むことができる。 Examples of crystalline carbohydrates include sugars such as sugar, glucose, fructose, lactose, maltose, xylose, trehalose, palatinose, and sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, mannitol, lactitol, and reduced palatinose. These may be used alone or in combination of two or more.
The confectionery according to the present embodiment may be added with syrup, such as Hellodex, glycerin, emulsifier and the like.
In addition, the confectionery of the present embodiment can contain milk raw materials such as sweetened condensed milk and milk powder for the purpose of improving the flavor such as imparting a milky feeling, and also includes fresh cream, coffee powder, vanilla extract, flavoring Can be included.
In addition, what is added is not limited to the above, but can be any colorant, seasoning, high-intensity sweetener, fruit juice, vitamins, minerals, substances for promoting health, microorganisms, etc. Can be included.
煮詰める工程の前の、原料を混合する工程で、ハローデックスなどの水飴、グリセリン、乳化剤等を添加しても良い。ハローデックスは、マルトシルトレハロース(マルトースとトレハロースがつながった4糖類)を固形分で50重量%以上含む水飴のことである。ハローデックスは、生地の結晶化の進行を制御する効果を有する。ハローデックスを添加する場合、添加量は1~2重量%が好適であり、最終製品の経時安定性を付与できる。 Next, the second embodiment and the third embodiment will be described.
In the step of mixing the raw materials prior to the boiling step, waterpox such as Hellodex, glycerin, emulsifier and the like may be added. Hellodex is a water tank containing 50% by weight or more of maltosyl trehalose (tetrasaccharide in which maltose and trehalose are connected) in terms of solid content. Hellodex has the effect of controlling the progress of crystallization of the dough. In the case of adding Hellodex, the addition amount is preferably 1 to 2% by weight, and can give stability over time of the final product.
主要な結晶性糖質原料の微粉状態のものを、煮詰め後の生地に添加することで、食感、耐熱性の効果を特に顕著に得ることができる。 In the step of mixing the crystalline saccharide fine powder, the size of the crystalline saccharide fine powder is preferably 840 μm or less, more preferably 425 μm or less. There is no particular lower limit on the size of the fine powder. The addition amount of the crystalline sugar fine powder is preferably 4% by weight or more and 10% by weight or less. The addition of fine powder of crystalline saccharide contributes to a light texture with a sharp crystallizing feeling.
By adding the main crystalline saccharide raw material in a fine powder form to the dough after boiling, the texture and heat resistance effects can be obtained particularly remarkably.
また、各混合の工程においては、へらによる混合やミキサーによる混合、エキストルーダーによる混合などの混合方法を採用することができる。 A step of stirring the entire dough may be provided between the step of mixing the crystalline sugar fine powder and the step of forming the dough. In the stirring step, stirring with a spatula, mixer, stirrer, ultrasonic stirrer, stirring using a homogenizer, or the like can be employed. By sufficiently stirring, it becomes possible to reduce the oil seepage from the finished confectionery.
In each mixing step, a mixing method such as mixing with a spatula, mixing with a mixer, or mixing with an extruder can be employed.
また、生地の成型後には、成型した生地を40℃以上60℃以下の温度にて12時間以上48時間以下乾燥させる乾燥工程を設けることもできる。 After the step of forming the dough, a step of cooling the formed dough to room temperature may be provided.
In addition, after the dough is molded, a drying step of drying the formed dough at a temperature of 40 ° C. or more and 60 ° C. or less for 12 hours or more and 48 hours or less can be provided.
The confectionery of Examples 1 to 8 was produced by the production method of the second embodiment, and the confectionery of Examples 9 to 11 was produced by the production method of the third embodiment, respectively at the blending ratio in Table 1. Moreover, the confectionery of Comparative Example 1 and 2 by the manufacturing method of the second embodiment, and the confectionery of Comparative Example 3 by a manufacturing method different from the second and third embodiments, respectively, at the blending ratios in Table 2. Manufactured. Details of the manufacturing methods of Examples 1 to 11 and Comparative Examples 1 to 3 are described in detail in FIGS.
○:粉糖のようなシャリシャリとした結晶感で、フォンダンショコラを想起させる好ましい食感。
△:フォンダンショコラを想起させる食感だが、ネチっとして歯付きがある。
×:結晶の粒をほとんど感じられず、歯にベタ付いて口溶けが悪い。 In Tables 1 and 2, the evaluation criteria for the texture are as follows.
◯: A favorable texture reminiscent of fondant chocolate with a crisp crystal texture like powdered sugar.
Δ: A texture reminiscent of fondant chocolate, but with a crisp tooth.
X: Crystal grains are hardly felt, the teeth are sticky and the mouth melts poorly.
◎:60℃でも液状にならず保形性がある。
○:仕上がり直後は耐熱性がないものの、数日経過すると結晶化が進行し、60℃でも液状にならず保形性を有する。
△:軟らかくなるも、60℃で液状にならず、製品として問題ない。
×:60℃で液状になってしまい、製品として不適切。
-:結晶化しなかったため、評価不可。 In Tables 1 and 2, the evaluation criteria for heat resistance are as follows.
(Double-circle): It does not become liquid even at 60 degreeC, but has shape retention property.
○: Although there is no heat resistance immediately after finishing, crystallization proceeds after several days, and it does not become liquid even at 60 ° C. and has shape retention.
Δ: Soft but not liquid at 60 ° C.
X: It becomes liquid at 60 ° C. and is inappropriate as a product.
-: Since it did not crystallize, evaluation is impossible.
比較例1から3は、いずれも食感の評価が好ましくなかった。比較例1,2については、そもそも結晶化しなかった。
なお、実施例8については、乾燥工程、取り出し工程を経た後、常温で数日(5日間程度)静置することで結晶化が進行し、保形性を有する品質となった。
また、実施例1に関し、トレハロースの微粉末の混合工程と成型工程の間に撹拌工程を設け、かつ乾燥工程の条件を「常温で15時間」として製造した菓子については、表面がネチっとして歯に付くも、シャリシャリとした結晶感が感じられるものとなった。
更に、実施例1に関し、乾燥工程の条件を「常温で18時間」として製造した菓子については、結晶化が進まないものとなってしまった。 All of the confectionery of Examples 1 to 11 had a crisp crystal texture such as powdered sugar, a favorable texture reminiscent of fondant chocolate, and good heat resistance.
In Comparative Examples 1 to 3, the texture evaluation was not preferable. Comparative Examples 1 and 2 were not crystallized in the first place.
In addition, about Example 8, after passing through a drying process and a taking-out process, crystallization progressed by leaving still at normal temperature for several days (about 5 days), and it became the quality which has shape retention property.
Regarding Example 1, a confectionery manufactured with a stirring step between the mixing step and the molding step of trehalose fine powder and the drying step condition of “15 hours at room temperature” had a sticky surface. However, it became a sharp crystal.
Furthermore, regarding Example 1, the confectionery produced under the drying process conditions of “normal temperature for 18 hours” did not progress in crystallization.
実施例14では、トレハロースを用いず、キシリトールを主要な糖質原料として製造されたが、トレハロースの場合と同様の効果が得られた。 Each of the confectionery of Examples 12 to 14 had a crisp crystal feeling like powdered sugar, a favorable texture reminiscent of fondant chocolate, and good heat resistance.
In Example 14, trehalose was not used and xylitol was produced as a main carbohydrate raw material, but the same effect as in the case of trehalose was obtained.
This application claims priority from Japanese Patent Application No. 2016-71892 filed on Mar. 31, 2016, the contents of which are incorporated herein by reference.
Claims (7)
- 固形分換算割合に基づき、結晶性糖質を56重量%以上、カカオマスを18重量%以上含むことを特徴とする菓子。 A confectionery characterized in that it contains 56% by weight or more of crystalline sugar and 18% by weight or more of cacao mass based on the solid content conversion ratio.
- 固形分換算割合に基づき、結晶性糖質を56重量%以上74重量%以下、カカオマスを18重量%以上30重量%以下含むことを特徴とする請求項1の菓子。 2. The confectionery according to claim 1, comprising a crystalline saccharide in an amount of 56 wt% to 74 wt% and a cacao mass in an amount of 18 wt% to 30 wt% based on the solid content conversion ratio.
- 60℃の温度下で溶けないことを特徴とする請求項1または2に記載の菓子。 The confectionery according to claim 1 or 2, which does not melt at a temperature of 60 ° C.
- なめらかな食感とシャリシャリした結晶感を同時に有することを特徴とする請求項1から3のいずれか1項に記載の菓子。 The confectionery according to any one of claims 1 to 3, wherein the confectionery has a smooth texture and a sharp crystallizing texture at the same time.
- 結晶性糖質、カカオマス、水を混合し、105℃以上150℃以下の温度で煮詰める工程、
煮詰めた生地を45℃以上105℃以下に調温する工程、
調温した生地に結晶性糖質の微粉末を混合する工程、
結晶性糖質の微粉末を混合した生地を成型する工程
からなる菓子の製造方法。 A step of mixing crystalline sugar, cacao mass and water, and boiling at a temperature of 105 ° C. or higher and 150 ° C. or lower;
Adjusting the temperature of the boiled dough to 45 ° C. or higher and 105 ° C. or lower,
Mixing the fine powder of crystalline sugar into the conditioned dough,
A method for producing a confectionery comprising a step of molding a dough mixed with fine powder of crystalline sugar. - 原料配合割合に基づき、結晶性糖質52重量%以上70重量%以下、カカオマス19重量%以上30重量%以下となるよう原料を混合する工程、
混合された原料に水を添加して105℃以上150℃以下の温度で煮詰める工程、
煮詰めた生地を45℃以上105℃以下に調温する工程、
調温した生地に結晶性糖質の微粉末を混合する工程、
結晶性糖質の微粉末を混合した生地を成型する工程
からなる菓子の製造方法。 A step of mixing the raw materials so that the crystalline sugar content is 52 wt% or more and 70 wt% or less, and the cacao mass is 19 wt% or more and 30 wt% or less,
Adding water to the mixed raw material and boiling at a temperature of 105 ° C. or higher and 150 ° C. or lower;
Adjusting the temperature of the boiled dough to 45 ° C. or higher and 105 ° C. or lower,
Mixing the fine powder of crystalline sugar into the conditioned dough,
A method for producing a confectionery comprising a step of molding a dough mixed with fine powder of crystalline sugar. - 結晶性糖質、水を混合し、105℃以上150℃以下の温度で煮詰める工程、
煮詰めた混合物にカカオマスを加える工程、
カカオマスを含む混合物を45℃以上105℃以下に調温する工程、
調温した生地に結晶性糖質の微粉末を混合する工程、
結晶性糖質の微粉末を混合した生地を成型する工程
からなる菓子の製造方法。
A step of mixing crystalline saccharide and water and boiling at a temperature of 105 ° C. or higher and 150 ° C. or lower;
Adding cacao mass to the boiled mixture,
Adjusting the temperature of the mixture containing cacao mass to 45 ° C. or higher and 105 ° C. or lower,
Mixing the fine powder of crystalline sugar into the conditioned dough,
A method for producing a confectionery comprising a step of molding a dough mixed with fine powder of crystalline sugar.
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