JP2811147B2 - Solid food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid food which can combine a confectionery component with a hard butter component having an excellent snapping property and a feeling of melting in the mouth, and can enjoy an unprecedented texture.

[0002]

2. Description of the Related Art Hard butter represented by cacao butter is
It is widely used in the food field such as confectionery and baking, mainly chocolate, and in the fields of medicine and cosmetics. Hard butters of this type include 1,3-dipalmitoyl-2-oleoylglycerin (POP), 1-palmitoyl-2-oleoyl-3-stearoylglycerin (P0).
S), and symmetric triglycerides having one unsaturated bond in one molecule (abbreviated as SUS) such as 1,3-distearoyl-2-oleoylglycerin (abbreviated as SOS) as a main component.

[0003] Cocoa butter contains about 80% by weight of symmetric triglycerides (including those in which linoleic acid as well as oleic acid is bonded at the 2-position) (POP is about 16%).
% By weight), but an asymmetric triglyceride (a 1,2-saturated fatty acid residue, an unsaturated fatty acid residue is bonded to the 3-position: abbreviation S
SU) is hardly contained. On the other hand, a symmetric triglyceride is a main component, and as a typical hard butter other than cocoa butter, palm middle melting point (abbreviated as PMF) is known. PMF is that POP is the main component (about 57% by weight) among symmetric triglycerides, and that it contains 11.8% by weight of asymmetric triglycerides (most of which are PPO) which are hardly present in cocoa butter. There is a feature.

[0004] Generally, symmetric triglycerides are obtained from natural fats and oils rich in this component, such as palm oil, shea butter,
Fractionation of fats and oils such as monkey fat, or can be obtained as a fractionated oil of fats and oils rich in symmetric triglycerides obtained by selective transesterification with enzymes, but the fractionated oils may be used as such or as appropriate, It is used as hard butter. The characteristic of hard butter is that the plastic region in which sufficient hardness is maintained at room temperature or lower, but is rapidly melted near body temperature, is extremely narrow.
For this reason, hard butter, when used in chocolate products as a fat substitute for cocoa butter, has sufficient hardness during storage, has the property of cracking with noise, but absorbs heat,
It has the property of quick melting when it melts quickly, so it feels cool and tasteless in the mouth.

[0005] One of the properties of such hard butter is a property called snap property, which appears as a characteristic that the chocolate, when stored at room temperature, breaks with the sound such as "crisp" and "paki". Hard butter has such properties because it is completely solid at around room temperature. This property called snap property is one of the characteristics of the taste of chocolate, and is one of the properties that have been conventionally favored.

However, a conventional hard butter obtained by mixing a fractionated oil of cocoa butter or a fraction of palm oil with a fractionated oil of shea butter has a sufficient snapping property up to around 15 ° C. to 20 ° C. The snap property around 25 ° C. is lost, and disappears completely at 25 ° C. or higher. In addition, PMFs manufactured under various conditions (for example, see JP-A-55-11
No. 4261, No. 60-8397, or No. 61-209298) dissolves in the mouth better, but the snap property does not become significantly higher than cocoa butter, and only the conventional palm oil fractionation technology is used. Then, there is no technology to improve the snap property. Usually, PMF is used as a hard butter for softening chocolate or the like, and has a property of reducing the snap property of cocoa butter.

A method for improving the snap property at about 20 ° C. to 25 ° C. is to mix hard butter fractionated from shea butter, monkey fat and the like with cocoa butter, or to obtain palm hardened fat or rapeseed hardened. A method of mixing fat or the like with cocoa butter is usually used. However, these fats and oils have a much higher melting point than cocoa butter, and retain their snap properties, but have a significantly worse mouthfeel. Therefore, 20 ° C.
A method for maintaining the snap property at around 25 ° C. has not been proposed at present. Further, the snap property at around 15 ° C. to 20 ° C. hardly improves even if the above-mentioned high melting point fats and oils are mixed with the conventional fats and oils such as cacao butter, and the snap properties around this level are remarkably improved. No hard butter is currently proposed.

By the way, in addition to chocolate products (so-called plate-shaped chocolate and the like) obtained by mixing cocoa butter, sugar and skim milk powder, confectioneries such as crackers and snacks, as well as the above chocolate and cocoa butter (Or other hard butters may be included) and various chocolate-like pastes made by adding a chocolate-like paste made of sugar and a flavor component such as fruit powder, if desired, as a coating or filling. Solid foods are known, but among these conventional foods, those made of hard butter other than cocoa butter as an oil and fat component are not sufficiently satisfactory, especially in the mouthfeel and the like, and improvement thereof is desired. It is.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to combine hard butter, which has an unprecedented high snapping property and a good mouth-melting feeling, with confectionery to provide the original taste of confectionery and an unprecedented good taste. It is to provide a solid food that can enjoy an unusual texture and taste.

[0010]

DISCLOSURE OF THE INVENTION The present inventor has conducted a study in search of a solid food having a desirable texture as described above or an unprecedented texture such as chocolate used together with a confectionery component. . As a result, in particular, hard butter having a specific composition rich in 1,3-dipalmitoyl-2-oleoylglycerin (POP) and having an asymmetric triglyceride component below a certain value is 15 ° C. to 20 ° C. It has a remarkable snapping property not found in cocoa butter or conventional hard butter in the vicinity of temperature range, and is sufficiently maintained up to a temperature range of about 20 ° C. to 25 ° C. which disappears in conventional hard butter, and is still more than 25 ° C. ℃ ~ 35 ℃ found that it has the property of melting quickly in the temperature range around, by combining this with confectionery ingredients,
The present inventors have found that they can enjoy a palatable and unusual texture not found in products made using conventional chocolate or chocolate-like products, and completed the present invention.

According to the present invention, the content of a symmetric triglyceride having a saturated fatty acid residue having 16 to 22 carbon atoms at the 1,3-position and an unsaturated fatty acid residue having 18 carbon atoms at the 2-position is 70% by weight or more. Wherein the content of 1,3-dipalmitoyl-2-oleoylglycerin is 30% by weight or more, and a saturated fatty acid residue having 16 to 22 carbon atoms in the 1st and 2nd positions, and a C18 fatty acid residue in the 3rd position. A hard butter component comprising a hard butter and a sugar component having an asymmetric triglyceride content of 4.0% by weight or less to which an unsaturated fatty acid residue is bound, and a non-chocolate confectionery component are integrally separated from each other. It is in the solid food that is said to be.

A preferred embodiment of the present invention will be described. (1) The content of the symmetric triglyceride is 80% by weight or more. (2) The content of asymmetric triglycerides is 1% by weight or less. (3) The content of 1,3-dipalmitoyl-2-oleoylglycerin is 70% by weight or more (more preferably, 75% by weight).
% By weight or more). (4) The hard butter component further contains a taste component. (5) 20% by weight or more (more preferably 30% by weight or more, especially 50% by weight or more) of hard butter is contained in the fat component constituting the hard butter component.

Hereinafter, the solid food of the present invention will be described. The solid food of the present invention is characterized in that hard butter having the following specific glyceride composition is used. That is, the glyceride composition of the hard butter used in the present invention,

(1) When the content of a symmetrical triglyceride having a saturated fatty acid residue having 16 to 22 carbon atoms at the 1,3-position and an unsaturated fatty acid residue having 18 carbon atoms at the 2-position is 70% by weight or more, The content of 1,3-dipalmitoyl-2-oleoylglycerin (POP) is 30% by weight or more,
And (2) the content of an asymmetric triglyceride in which a saturated fatty acid residue having 16 to 22 carbon atoms is bonded to the 1st and 2nd positions and an unsaturated fatty acid residue having 18 carbon atoms is bonded to the 3rd position is 4.0% by weight or less. is there.

[0015] In the triglyceride composition of the hard butter, the content of the symmetric triglyceride in the hard butter is preferably 80% by weight or more (more preferably 90% by weight or more). Further, among the target triglycerides, the content of 1,3-dipalmitoyl-2-oleoylglycerin (POP) is preferably 70% by weight or more (more preferably, 75% by weight or more). Further, the content of the asymmetric triglyceride in the hard butter is preferably 1% by weight or less. And the saturated fatty acid residue constituting the symmetric triglyceride is preferably palmitic acid or stearic acid, and the unsaturated fatty acid residue is
Oleic acid and linoleic acid are preferred.

The hard butter having the glyceride composition as described above can be obtained from a fat or oil obtained by a selective transesterification reaction with an enzyme using a natural fat or oil as a raw material, or the fat or oil obtained by fractionation or other isolation techniques. it can. That is, in a triglyceride, an oil or fat having oleic acid bonded to the 2-position and free palmitic acid in the presence of a lipase having regiospecificity at the 1- and 3-positions, for example, in the presence of an aspergillus, mucor or lysops lipase. To obtain a 1,3-position selective transesterification reaction. In addition, this glyceride production method, for example,
It can be carried out according to the method disclosed in JP-A-55-71797. In particular, Japanese Patent Application Laid-Open
Very high-quality hard butter obtained by utilizing the above-mentioned selective transesterification reaction using palmitic acid as a raw material and the palm melting medium melting point fraction obtained by a fractionation method, as disclosed in, for example, Japanese Patent Application Publication No. 1-209298. Can be easily obtained. By performing such a selective transesterification reaction, most of the asymmetric portion in the raw material PMF becomes trisaturated glyceride, and is removed by a subsequent fractionation step. It should be noted that PMF produced only by the method of re-sorting as disclosed in the prior art JP-A-60-8397.
However, since the symmetric triglyceride therein is concentrated and the asymmetric triglyceride is also concentrated, it is impossible to remove the asymmetric component to a certain value or less as in the present invention using any conventional separation method. It is.

The solid food of the present invention comprises the hard butter component comprising the hard butter and the sugar component and a non-chocolate confectionery component which are separated from each other and integrated. The hard butter component may contain PMF or cocoa butter as a fat component. In this case, the hard butter is preferably contained in the fat component constituting the hard butter component in an amount of 20% by weight or more (more preferably, 30% by weight or more, especially 50% by weight or more). Also, 1,3-dipalmitoyl-2 in the fat and oil component
-The content of oleylglycerin (POP) is preferably 30% by weight or more (more preferably 45% by weight).

Further, the hard butter component can contain various optional components contained in chocolate. Examples of these include skim milk powder, whole milk powder, emulsifiers (usually lecithin), flavors, and taste components (eg,
(Powder of fruits, vegetables, seeds, etc.). The type and amount of these are selected according to the desired product. For example, in the case of adding a special flavor of michelle, whole milk powder or the like may be added to the mixture. Sugar is
For example, sucrose, fructose, or a mixture thereof, which is dried and usually used for chocolate, may be used. Powders of sugar alcohol such as sorbitol may be used.

The non-chocolate confectionery component refers to confectionery other than chocolate comprising cocoa butter and a sugar component. Examples of these are not particularly limited, but baked confectionery (wafers, crackers, snacks, biscuits, Sables, candies (jelly, marshmallow, nougat, etc.), cakes and pies (sponge cakes, pies, cupcakes, cream puffs), breads (bread, hot cakes, etc.), Japanese sweets (castella, waffle Candied sweets (various fruits such as orange peel and marrongues, candied skin), nuts (almonds,
Walnuts), creams (custard, fresh cream,
Butter cream etc.) can be mentioned as a preferable thing.

The solid food of the present invention comprises the above-mentioned non-chocolate confectionery component and a hard butter component comprising a hard butter and a sugar component, which are separated from each other and integrated. That is, the hard butter component and the non-chocolate confectionery component are integrally formed in a state separated from each other to form a solid. In the separated state, in a solid body formed integrally, an embodiment in which the hard butter component covers the non-chocolate confectionery component,
Alternatively, an embodiment in which the hard butter component and the non-chocolate confectionery component are reversed from the above, and further, an embodiment in which the hard butter component and the non-chocolate confectionery component are each in a layered state, and these are laminated are preferable. Examples can be given. Note that, in addition to the above-described embodiments, an embodiment in which two embodiments are combined may be used. For example, a hard butter component and a non-chocolate confectionery component are each in a layered state, and the embodiment in which these are laminated is used as a core and the core is coated so as to form a shell of the hard butter component. good.

Preferred specific examples of the embodiment in which the hard butter component and the non-chocolate confectionery component are integrally formed in a separated state are shown in FIGS. FIG.
Exemplifies a solid food in which a non-chocolate confectionery component (UC) is coated with a hard butter component (HB). Examples of the non-chocolate confectionery component include cakes and pies and Japanese confectionery. Because the hard butter ingredient is in the center, the taste of the hard butter ingredient,
In addition to the texture, the strength of the food itself can be maintained. FIG.
Exemplifies a solid food product in which a hard butter component (HB) is coated with a non-chocolate confectionery component (UC). Examples of the non-chocolate confectionery component include baked confectionery, candy, bread, nuts, and creams. FIG. 3 shows the hard butter component (HB)
And a non-chocolate confectionery ingredient (UC) are in a layered state, respectively, and illustrate a solid food in which they are laminated. Examples of the non-chocolate confectionery component include baked confectionery and candied confectionery.

[0022]

The present invention will be described more specifically below with reference to examples and comparative examples. All percentages and parts in the examples are on a weight basis.

Example 1 (Preparation of Hard Butter 1 (HB1)) 500 parts of PMF (palm oil medium melting point fraction, iodine value 32) and 500 parts of commercially available palmitic acid (purity 95%) were mixed with n-hexane 2000. The resulting mixture was mixed with 80 parts of Celite adsorbed with 25 parts of Rhizopus delemar lipase, and mixed and stirred in a closed vessel at 40 ° C. for 3 days to carry out transesterification. Thereafter, the enzyme was separated from the system by filtration, and the crude reaction product from which n-hexane was removed was subjected to 215 ° C./0.05 using a thin-film molecular still.
Deacidification was performed under torr conditions to obtain 480 parts of a reaction product.
Next, 400 parts of the product was purified by column chromatography with 2,000 parts of silica gel to obtain triglyceride 3
80 parts were obtained. Further, 300 parts of the triglyceride was added to n
-Hexane fractionation was performed, and the medium melting point fraction (yield 55
%). This was subjected to a deodorizing treatment by steam distillation under a reduced pressure in a conventional manner to obtain hard butter 1.

(Preparation of Hard Butter 2 (HB2)) 500 parts of olive oil and commercially available palmitic acid (purity 95%) 2
500 parts were dissolved in 3000 parts of n-hexane, and transesterification and deacidification were carried out in the same manner as described above to obtain 480 parts of a reaction product. Then, the reaction product 400
The part was purified by column chromatography to obtain 360 parts of triglyceride. Further, a medium melting point fraction (34% yield) was obtained from the fractionation with n-hexane. This was subjected to a deodorizing treatment by steam distillation under reduced pressure in a conventional manner, and hard butter 2 was removed.
I got

The obtained hard butters 1 (HB1) and 2
(HB2) was subjected to triglyceride analysis by preparative high-performance liquid chromatography using an ODA (octadecylsilane) column and symmetric and asymmetric triglyceride analysis using a silver nitrate column, and the results were obtained. The obtained triglyceride composition (TG composition) and symmetric type (SU
The composition of the S) component and the asymmetric component is as shown in Table 1 below. Table 1 shows the PM obtained by the same method as described above.
F, the triglyceride composition of the cocoa butter (CB) and the compositions of the symmetric (SUS) component and the asymmetric component are also shown. In Table 1, among the constituent fatty acids of triglyceride, “P” is palmitic acid, “L” is linoleic acid,
“S” represents stearic acid and “O” represents oleic acid. In addition, tr. Represents 0.05 or less.

[0026]

[Table 1] ──────────────────────────────────── TG composition (%) HB1 HB2 PMF CB ──────────────────────────────────── PLO 0.4 0.5 0.8 1.2 PLP 6.6 5.0 7.5 2.6 (PPO) tr. tr. 1.2 tr. OOO 0.2 0.8 0.3 1.0 POO 1.6 1.5 2.7 2.8 POP 76.6 90.0 57.0 16.1 (PPO) tr. tr. 8.8 tr. PPP 1.4 tr. 2.3 tr. SOO 0.1 0.0 0.5 2.7 POS 7.4 0.5 11.4 35.4 (PSO) tr. tr. 1.8 tr. PPS 0.3 0.0 0.6 0.3 SOS 0.7 0.0 1.4 27.1 (SSO) tr. tr. 0.2 tr. SSP tr. 0.0 0.1 0.8 SSS tr. 0.0 tr. 2.5──────────────────────────────────── Symmetric bird 95.5 97.5 76. 185.4 glyceride asymmetric tri 0.0 0.0 11.8 0.0 glyceride ───────────────────────────── ───────

Various hard butters (HB) shown in Table 1 above were used.
1, HB2, and PMF) and cocoa butter (CB) were blended to prepare evaluation fats and oils (A to F and a to e) shown in Table 2 below. Table 2 shows the content of the symmetric TG, the POP content, and the content of the asymmetric TG in the oil and fat for evaluation.

[0028]

[Table 2] Table 2 ──────────────────────────────────── Compounding ratio for evaluation TG in fats and oils Content (%) Fats and oils HB1 HB2 PMF CB Symmetric POP Asymmetric Ａ A 100 95.5 76.6 0.0 B 100 97.5 90.0 0.0 C 75 25 93.0 61.5 0.0 D 50 50 90.5 46.4 0.0 E 25 75 88.0 31.2 0.0 F 50 25 25 88.1 56.6 3.0 ───────── a 100 76.1 57.0 11.8 b 100 85.4 16.1 0.0 c 75 25 78.4 46.8 8.9 d 50 50 80.83 5.6 5.9 e 25 75 83.1 26.3 3.0 ───

(Preparation of Hard Butter Components I, II and III) Using the various fats and oils for evaluation obtained above, hard butter components I, II and III having the following composition were prepared.

──────────────────────────────────── Formulation Hard butter component I Hard butter component II ── ────────────────────────────────── Cocoa powder (cocoa butter 11%) 15 parts Cocoa mass (cocoa butter 55 parts) 16 parts sugar 40 parts 36 parts whole milk powder (milk fat 25%) 16 parts skim milk powder (milk fat 3%) 10 parts 4 parts lecithin 0.3 part 0.3 parts fragrance 0.1 part 0 .1 part fats and oils for evaluation (A to F, a to e) 35 parts 28 parts油 Oil and fat in hard butter component 37.4 parts 41.3 parts ────────────────────────────── ──────

──────────────────────────────────── Formulation Hard butter component III ────── ────────────────────────────── Freeze-dried strawberry powder 10 parts (manufactured by Taiyo Kagaku Co., Ltd.) Sugar 30 parts skim milk powder ( Milk fat 3%) 5 parts Lecithin 0.3 parts Flavor 0.1 parts Evaluation fats and oils (A to F) 55 parts ──────────────────────油 55.6 parts of fats and oils in hard butter ingredients ───────────────────────── ───────────

The content of the symmetric triglyceride with respect to the fat component in the various hard butter components obtained above, P
Table 3 below shows the OP content and the asymmetric triglyceride content.

[0033]

[Table 3] ──────────────────────────────────── TG content in oil and fat components ( %) Hard butter component Symmetric POP Asymmetric type ──────────────────────────────────── Hard butter component I (Oil component: 37.4%) IA 93.1 72.3 0.0 IB 95.0 84.9 0.0 IC 90.8 58.3 0.0 ID 88. 544.1 0.0 IE 86.1 30.0 0.0 IF 86.2 53.7 2.8} Ｉ Ia 75.0 54.1 11.0 Ib 83.7 15.8 0.0 Ic 77.1 44.5 8.3 Id 79.4 35.0 5.5 Ie 81.6 5.3 2.8 ──────────────────────────────────── Hard butter component II (oil and fat component: 41.3%) II-A 83.1 55.3 0.0 II-a 69.9 42.0 8.0 ─────────────── Hard butter component III (oil / fat component: 55.6%) III-A 94.5 75.8 0.0 III-a 75.3 56.4 11 0.7 ────────────────────────────────────

[Evaluation as Hard Butter Ingredient] The performance (snap property, dissolution in mouth) of each of the obtained hard butter ingredients was evaluated by the following method. The evaluation was performed after aging at 20 ° C. for 2 weeks after the production of the hard butter component. (1) Snap Property The snap property was evaluated by measuring the fracture stress (maximum stress when the hard butter component cracked at 25 ° C.) as an index. Sample size: 15 × 35 × 7 mm Measuring device: Creep meter manufactured by Yamada Co., Ltd.
RHEONER RE-33005 evaluation criteria are as follows. ++: Very high snap properties as compared to cocoa butter (I-b). +: Slightly higher snapping property than cocoa butter (I-b). ±: It has almost the same snap property as cocoa butter (I-b). -: Snap properties lower than cocoa butter (I-b).

(2) Melting in Mouth An evaluation was made by a sensory test by 10 panelists. The evaluation criteria are as follows. ++: Mouth dissolution is very good as compared with cocoa butter (I-b). +: Slightly better in mouth compared to cocoa butter (I-b). ±: It has almost the same melting property in the mouth as cocoa butter (I-b). Table 4 shows the above results.

[0036]

[Table 4] Table 4 ──────────────────────────────────── Breaking stress Snap property Mouth melting Hard butter component (Dyn / cm ² , 25 ° C) (25 ° C) ──────────────────────────────────── Hard Butter component I (oil / fat component: 37.4%) IA 11000 ++ ++ IB 12,000 ++ ++ IC 9200 ++ ++ ID 8000 ++ ++ IE 7100 + + IF 7000 ++ ＩIa 4000 − + Ib 6700 ±± Ic 4700 − + Id 5400 − + Ie 6000 ± + ──────────────────────────────────── Hard bar Ter component II (fat component: 41.3%) ──────────────────────────────────── II- A 8200 ++++ II-a 3000- + ──────────────────────────────────── Hard butter component III (Oil component: 55.6%) III-A 14000 ++ ++ III-a5500- + ────────────────────────────────────

As is clear from the results shown in Table 4, hard butter components I, II and III containing hard butters (HB1, HB2) were hard butter components for comparison using only cocoa butter as a fat component. Component (Ib), PMF
Hard butter components (Ia, II-
a) or a hard butter component for comparison using a fat component obtained by combining PMF and cocoa butter (Ic ~
Compared with e), it has a higher rupture stress at 25 ° C., has a good snap property, and has a good melting in the mouth.

The solid food of the present invention was produced by the following procedure (see FIG. 1). (Production of non-chocolate confectionery ingredients) A sponge cake having the following composition was produced according to a conventional method. Flour 100 parts Chicken egg 150 parts Sugar 100 parts Margarine 15 parts Water As needed

According to the present invention, the paste-like hard butter component II-A obtained above is applied to one surface of the rectangular sponge cake having a thickness of about 1 cm obtained above, and the applied surface is wound inside. A solid food (roll cake) was produced.

Example 2 A solid food of the present invention was produced by the following procedure (see FIG. 2A). (Production of non-chocolate confectionery ingredients) A marshmallow was produced according to a conventional method with the following composition. Mizuame 50 parts Sugar 55 parts Gelatin 3 parts Water

The marshmallow obtained above was submerged in the paste-like hard butter component IA obtained above, and the surface of the marshmallow was coated to produce a solid food according to the present invention.

Example 3 A solid food of the present invention was produced by the following procedure (see FIG. 2 (b)). (Production of non-chocolate confectionery ingredients) Bread was produced according to a conventional method with the following composition. 100 parts flour 100 parts yeast 2 parts yeast food 0.1 part Salt 2 parts Water 60 parts Butter 5 parts Skim milk powder 1 part Sugar 5 parts

The bread obtained above was submerged in the paste-like hard butter component II-A obtained above, and the surface of the bread was coated to produce a solid food according to the present invention.

Example 4 A solid food of the present invention was produced by the following procedure (see FIG. 2 (c)). (Production of non-chocolate confectionery ingredients) A cracker was produced according to a conventional method with the following composition. Flour 100 parts Shortening 10 parts Sugar 0.7 parts Salt 2 parts Swelling agent 0.6 parts Yeast Appropriate Water Appropriate

The bar-like cracker obtained above is submerged in the paste-like hard butter component IB obtained above,
After coating the surface of the crackers, they were arranged in triplicate and combined to produce a solid food product according to the present invention.

Example 5 A solid food of the present invention was produced by the following procedure (see FIG. 2 (d)). (Production of Non-Chocolate Confectionery Ingredients) Corn snacks were produced in the following manner according to a conventional method. Corn grits 100 parts Oil and fat 30 parts Salt 1.5 parts Water

The corn snack obtained above was submerged in the paste-like hard butter component II-A obtained above, and the surface of the corn snack was coated to produce a solid food according to the present invention.

Example 6 The solid food of the present invention was produced by the following procedure (see FIG. 2 (e)). (Production of Non-Chocolate Confectionery Ingredients) A shred was prepared according to a conventional method with the following composition. Flour 100 parts Egg 240 parts Margarine 130 parts Water As needed

The shred obtained above is immersed in the paste-like hard butter component III-A obtained above, the surface of a corn snack is coated, and two of them are superposed to produce a solid food according to the present invention. did.

Example 7 The solid food of the present invention was produced by the following procedure (see FIG. 2 (f)). (Production of Non-Chocolate Confectionery Ingredients) Butter cream was produced according to a conventional method with the following composition. Unsalted butter 100 parts Sugar 40 parts Water 20 parts Egg yolk 20 parts Vanilla essence as needed Rum as needed

The butter cream obtained above was poured into the trapezoidal solid cavities prepared using the hard butter component II-A obtained above to prepare a solid food according to the present invention.

Example 8 A solid food of the present invention was produced by the following procedure (see FIG. 3A). (Production of non-chocolate confectionery ingredients) A wafer was produced according to a conventional method with the following composition. Flour 100 parts Shortening 28 parts Chicken egg 5 parts Sugar 70 parts Salt 0.5 part Skim milk powder 5 parts Swelling agent 0.5 part Water As needed

The solid food according to the present invention is laminated by laminating the wafer obtained above and the plate-shaped semi-finished product prepared using the hard butter component III-A obtained above so as to sandwich the wafer from both sides. Manufactured.

Example 9 A solid food of the present invention was produced by the following procedure (see FIG. 3B). (Production of Non-Chocolate Confectionery Ingredients) Candied orange slices were produced according to a conventional method with the following composition. Orange slice 100 parts Sugar 100 parts

According to the present invention, the candied orange slice obtained above is laminated on a disk-shaped base having substantially the same diameter as the orange slice prepared using the hard butter component IB obtained above. A solid food was manufactured.

The various solid foods according to the present invention produced as described above have good taste and texture of the non-chocolate confectionery component, and also have high snapping property and good snap characteristic which are characteristic of the hard butter component according to the present invention. It has an uncomfortable mouth-melting sensation, and has a taste and unusual texture that have never been felt before, compared to solid foods made using conventional hard butter ingredients.

[0057]

According to the present invention, the solid food according to the present invention, which is a combination of a hard butter component and a non-chocolate confectionery component having an unprecedented high snapping property and a good mouth melting sensation, is a non-chocolate confectionery component. In addition, the characteristics of the hard butter component as described above are further added to the taste and texture of each of them, so that an unusually good texture that has never been seen before can be enjoyed. In addition, the structure of the solid food itself can be strengthened by the high snap property.

[Brief description of the drawings]

FIG. 1 is a diagram showing an example of a solid food in which a non-chocolate confectionery component is coated with a hard butter component.

FIG. 2 is a diagram showing an example of a solid food product in which a hard butter component covers a non-chocolate confectionery component.

FIG. 3 is a view showing an example of a solid food in which a hard butter component and a non-chocolate confectionery component are laminated.

────────────────────────────────────────────────── ─── Continued on the front page (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 1/00-9/30 Patent file (PATOLIS)

Claims (4)

(57) [Claims] 1. The content of a symmetric triglyceride having a saturated fatty acid residue having 16 to 22 carbon atoms at the 1,3-position and an unsaturated fatty acid residue having 18 carbon atoms at the 2-position is 70% by weight or more, Among them, the content of 1,3-dipalmitoyl-2-oleoylglycerin is 30% by weight or more, and a saturated fatty acid residue having 16 to 22 carbon atoms at the 1st and 2nd positions and an unsaturated fatty acid having 18 carbon atoms at the 3rd position. A hard butter component comprising a hard butter and a sugar component having a content of an asymmetric triglyceride to which a fatty acid residue is bound is 4.0% by weight or less, and a non-chocolate confectionery component are united in a state separated from each other. Solid food. 2. The solid food according to claim 1, wherein the hard butter component is coated with a non-chocolate confectionery component. 3. The solid food according to claim 1, wherein the non-chocolate confectionery component is coated with a hard butter component. 4. The solid food according to claim 1, wherein the hard butter component and the non-chocolate confectionery component are each in a layered state, and these are laminated.