JPS5915612B2 - Method for producing combination confectionery with excellent shelf life - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention provides a center cream in which sugar-containing granular foods such as sheep holly, jelly, and bran-pickled foods such as marron glacé and bran-pickled red beans are added to a water-containing cream-like confectionery such as marshmallow dough. This invention relates to a method for producing a combination confectionery in which the cream is sandwiched between baked confections such as biscuits in a sandwich-like manner, or a center cream is placed on top of the confectionery.

The combination confectionery of the present invention also includes a coated confectionery in which the surface of the combination confectionery is coated with an oil-based confectionery such as chocolate.

The purpose of this invention is to provide storage stability that maintains a soft chewy texture for a long period of time without causing the center cream or foods such as rice bran pickles in the center cream to lose moisture and become hard due to moisture transfer even after long-term storage. Our goal is to provide excellent combination confectionery.

BACKGROUND ART Confectionery that is a combination of a water-containing creamy confectionery and a baked confectionery, or a confectionery whose surface is coated with an oil-based confectionery, have been known.

However, with this type of combination confectionery, during storage, the moisture in the water-containing creamy confectionery transfers to the baked confectionery, making the baked confectionery soft and at the same time, the water-containing creamy confectionery becoming hard, so that it will not reach the desired hardness when eaten. The migration of moisture had to be taken into account, and creating it required many years of experience and intuition.

In addition, when a center cream containing sugar-containing foods such as rice bran pickled foods is added to a water-containing cream-like confectionery and is combined with baked confectionery, as moisture transfers to the baked confectionery during storage, the sugar content of the rice bran pickled foods will be added to the center cream. As the water content of the food content decreases, it becomes hard and sometimes sugar crystals precipitate, giving the combination confectionery an unpleasant texture when eaten, making long-term storage impossible.

The inventor replaced some or all of the sugar with sugars for moisturizing properties such as glycerin and sorbitol to make the equilibrium humidity of sugar-containing foods such as water-containing cream confectionery and rice bran pickled foods equal to the equilibrium humidity of biscuits. It was found that the moisture content of sugar-containing foods such as water-containing cream confectionery and rice bran pickled foods can be retained at the desired moisture content even after long-term storage. We have completed a method for producing a combination confectionery that does not change the hardness of foods containing sugar, such as bran-pickled foods.

To carry out this invention, first, the moisture content of the baked confectionery when it is at its most edible consistency is determined, and the equilibrium humidity of the baked confectionery with that moisture content is determined.

Next, determine the moisture content of sugar-containing foods such as water-containing cream confectionery and rice bran pickled foods with a consistency that matches the hardness of the baked confectionery, and adjust the moisture content so that the equilibrium humidity is equal to the equilibrium humidity of the baked confectionery.
Determine the substitution rate of sugars for adjusting moisture retention, and adjust and combine sugar-containing foods such as water-containing cream confectionery and rice bran pickled foods in which part or all of the sugar used is replaced with sugars for adjusting moisture retention. Confectionery.

At this time, the moisture content of sugar-containing foods such as water-containing cream confectionery and bran-pickled foods is adjusted in consideration of the amount of moisture that will transfer to the baked confectionery during storage.

In other words, during storage, the moisture in sugar-containing foods such as water-containing cream and rice bran pickles transfers to the biscuits, and the equilibrium humidity of the water-containing cream, sugar-containing foods such as rice bran pickles, and biscuits becomes equal. At a certain point, moisture no longer migrates and the moisture is retained.

Next, as an example, we will use sorbitol as a sugar for moisturizing properties, a center cream using bran-pickled red beans as a sugar-containing food such as marshmallow dough, rice bran-pickled food, etc. as a water-containing cream confectionery, and a combination confectionery sandwiched between biscuits. explain.

Biscuits usually have a moisture content of 2 to 5 parts, giving them a crunchy texture when chewed, but when marshmallow dough is sandwiched between them, as in this combination confectionery, the moisture content is around 10 parts, giving a soft cake-like texture. If you give it a sense of texture, it will blend better with the center cream.

Also, if there is too much moisture, there is a risk of mold and the like forming.

Marshmallow dough is fluid and creamy when the water content is around 25% or more, but as the water content decreases, the fluidity decreases and the consistency increases.

When the moisture content is around 18%, it has a desired hardness for this type of combination confectionery, and when it is less than around 15%, the elasticity becomes strong and the texture becomes difficult.

Rice bran pickled red beans are very soft when the moisture content is around 25%.

As moisture decreases, hardness increases.

It maintains its flexibility up to a water level of 14, but below that it becomes hard, and when it falls below 13, it becomes hard and feels like a foreign body when eaten.

This kind of combination confectionery was good because it didn't feel strange when it was around 16th grade.

As shown in Fig. 1, the equilibrium humidity of biscuits with a moisture content of 10 parts is 62% (point A), and marshmallow dough with a moisture content of 18 parts and rice bran pickled red beans made with a moisture content of 16 parts are made by the usual method, without using this invention. The equilibrium humidity is 70% (point B) and 75% (point C
points).

As shown in Tables 1 and 2, when a combination confectionery made of biscuits, marshmallow dough, and bran-pickled red beans and a coated confectionery whose surface is coated with chocolate are stored for a long period of time, the moisture content of the marshmallow dough and bran-pickled red beans decreases as shown in Tables 1 and 2. , transitioned to biscuit and the hardness increased.

In particular, rice bran pickled red beans have a water content of less than 13%, which does not go well with marshmallow dough or biscuits, and when you eat them, you feel hard on your tongue, giving a strange feeling, and at the same time, the sweetness melts in your mouth. It was getting less.

A method of replacing part or all of the sugar in marshmallow dough and rice bran pickled red beans with sorbitol to adjust the equilibrium humidity will be explained using rice bran pickled red beans as an example.

The relationship between the moisture content and equilibrium humidity of regular azuki beans pickled in rice bran using sugar is shown in Figure 1 (graph 3) and Figure 2 (sorbitol substituent O
It will be like this when you are in charge.

Furthermore, the relationship between the sorbitol substitution rate, moisture content, and equilibrium humidity of bran-pickled red beans in which some or all of the sugar was replaced with sorbitol was as shown in Figure 2.

From this, the sorbitol substitution rate of bran-pickled red beans with a moisture content of 16 parts and an equilibrium humidity of 621% (equilibrium humidity of a biscuit with a moisture content of 10 parts) was determined to be 60 parts (point D), and accordingly, 60 parts of sugar was replaced with sorbitol. Adzuki beans pickled in rice bran were prepared using a sugar solution in a conventional manner.

Similarly, a marshmallow dough with a moisture content of 18% and an equilibrium humidity of 62% (point E) was prepared by adding the sorbitol substituent, and the moisture to be transferred to the biscuit was added thereto by a conventional method.

A center cream was made by adding rice bran pickled red beans whose equilibrium humidity was adjusted to marshmallow dough whose equilibrium humidity was adjusted, and the center cream was sandwiched between two biscuits in the form of a sandwich to make a combination confectionery.

Further, the surface of this combination confectionery was coated with chocolate to obtain a coated confectionery.

Tables 1 and 2 show changes in moisture content over time when the combination confectionery and coated confectionery were stored for a long period of time.

As shown in the table, the combination confectionery and coated confectionery reach the desired moisture content in 15 to 20 days, reach equilibrium after one month, and hardly any change is observed; The moisture content of rice bran pickled adzuki beans is 1ob, ts%, and 16%, respectively.
Met.

Also, when I ate this, it had a soft chewy texture, and the bran-pickled red beans, marshmallow dough, and biscuit mixed together in my mouth, making it extremely delicious.

In addition, some mold was observed on the surface of the biscuits of the combination confectionery made by the conventional method, but no mold was observed in the combination confectionery in which the equilibrium humidity was adjusted.

The water-containing cream-like confectionery used in this invention may be fluid when combined with baked confectionery, such as pasty or cream, and may lose its fluidity as moisture transfers to the baked confectionery when eaten. , flapper, fondant cream, etc. can be used.

In addition, quail beans, sugar-containing foods such as bran-pickled foods,
Rice bran pickled foods made by soaking beans such as green peas, chestnuts, butterbur, pericarp, sweet potatoes, and fruit vegetables in sugar solution, as well as granular foods such as jelly, sheep cake, and candy can be used.

Moisturizing property-adjusting sugars used to adjust the equilibrium humidity of sugar-containing foods such as water-containing cream confectionery or bran pickled foods include sugars with greater hygroscopicity than sugar, such as glycerin, sorbitol, fructose, and starch syrup. is available.

The relationship between water content and equilibrium humidity in the solution state of these saccharides is as shown in FIG. 3, and the type of moisture-retaining property-adjusting saccharide to be used and the substitution rate are determined in consideration of the desired equilibrium humidity, taste, etc.

Next, an example will be explained.

Example 1 100 parts of boiled green peas were mixed with 19 parts of sugar (parts by weight, same hereinafter) and 41 parts of sorbitol at 6'0 to 80°C.
After soaking for a day and night in a sugar solution consisting of 1 part and 60 parts of water,
Separate the sugar solution and green peas.

Next, the separated green peas are added to the sugar solution boiled down to a sugar content of 70°BX, kept at 60-80°C and soaked all day and night, and the green peas and the sugar solution are separated again.

After boiling down the sugar solution until the sugar content reaches 80°BX,
After soaking green peas for two days and nights while keeping it at 0°C,
Separate the sugar solution and make bran pickled green peas.

36 parts sugar, 42 parts 70-thisorbitol, 2 parts glycerin
A gelatin solution prepared by dissolving 2.5 parts of gelatin in 17.5 parts of warm water is added to the sugar solution, which is boiled down to a sugar content of 85.5°BX by adding water to the mixture, and whipping it to form a cream.

For 100 parts of this cream, 75 parts of the green peas pickled in rice bran
Add the ingredients to make the center cream.

Between 65 parts of biscuits, add 35 parts of the center cream
Cut the portions into sandwich-like pieces to make a combination confectionery.

Even after this combination confectionery was packaged and stored for 6 months, the rice bran pickled green peas remained sufficiently soft and mixed with cream and biscuits when eaten, retaining their deliciousness.

Also, the moisture content of the biscuits, cream, and bran pickled green peas at this time was 6.9%, 14.1%, and 13.2%,
The equilibrium humidity of each was 55.5%.

Example 2 100 parts of the combination confectionery described in Example 1 was coated with 45 parts of sweet chocolate to obtain a coated confectionery.

Even if this product was stored for 6 months, the center cream and the rice bran-pickled green peas in it remained flexible, and no foreign body sensation was felt when eaten.

Example 3 40 parts of sugar, 33 parts of crystallized glucose, 45 parts of 70% sorbitol, 1.3 parts of pectin, 0.3 parts of citric acid, and 0.15 parts of sodium citrate were boiled down to a sugar content of 75°BX. , after adding color and flavoring, dispense into starch molds and reduce sugar content to 8.
Dry to 0°BX to make soybean-sized granular jelly.

To 24 parts of fondant cream consisting of 80 parts of sugar and 20 parts of starch syrup, add a sugar solution made by boiling 12 parts of sugar, 12 parts of crystallized glucose, and 6 parts of water to 110°C, and then add 40 parts of sugar, 20 parts of invert sugar, 70 sorbitol 20 parts, albumin 0
．． Add 20 parts of flapper containing 5 parts of water and 25 g of water, and finally add 1.2 parts of gelatin dissolved in 10 parts of warm water and whisk to form a cream.

To 100 parts of this cream, 45 parts of the granular jelly was added to form a center cream.

The center cream was placed on top of a biscuit, and the surface was covered with milk chocolate to obtain a coated confectionery.

The ratios of center cream, biscuit, and milk chocolate at this time were 30 parts, 60 parts, and 40 parts.

Even when this coated confectionery was packaged and stored for 6 months, the center cream and jelly retained their flexibility, the biscuits were moderately hard, and when eaten, the cream, jelly, biscuits, and milk chocolate were mixed and very delicious.

The moisture content and equilibrium humidity of the center cream immediately after production were 29.3% and 69.9%, but the moisture content of the center cream and biscuit after storage for 6 months was 17.5%.
% and 10.0%, and the equilibrium humidity was 56.1%.

[Brief explanation of the drawing]

Figure 1 shows the moisture content of biscuits, marshmallows, and bran-pickled red beans.
Equilibrium humidity relationship diagram, 1...biscuit, 2...
... Marshmallow, 3 ... Rice bran pickled red beans, 4 ...
...Sorbitol substituted marshmallow, 5...
Sorbitol substituted rice bran pickled red beans. Figure 2 shows the relationship between sorbitol substitution rate, moisture, and equilibrium humidity. Figure 3 shows the relationship between moisture content and equilibrium humidity of a saccharide solution for moisturizing property adjustment, 1... sugar, 2... starch syrup, 3...
...Invert sugar, 4...Fructose, 5...
Sorbitol, 6...glycerin.

Claims (1)

[Scope of Claims] 1. Part or all of the sugar used is replaced with a moisture-retaining property-adjusting sugar such as glycerin or sorbitol, and when the moisture transfer between the baked confectionery and the baked confectionery reaches an equilibrium, the desired texture is achieved. The parallel humidity was adjusted so that when the moisture transfer between marshmallow dough, flappers, and other water-containing creamy confectionery reached equilibrium, the equilibrium humidity was adjusted so that the desired texture was achieved. A method for producing a combination confectionery with excellent preservability, characterized by combining a center cream obtained by mixing and adding a granular food containing sugar, such as jelly or marron glacé, with a baked confectionery such as Zesket. . 2. The method for producing a combination confectionery with excellent preservability according to claim 1, characterized in that marshmallow dough is used as the water-containing creamy confectionery, and bran pickled food is used as the sugar-containing granular food.