JPS5920338B2 - Method for producing heat-resistant granular confectionery coated with fat-containing powder - Google Patents
Method for producing heat-resistant granular confectionery coated with fat-containing powderInfo
- Publication number
- JPS5920338B2 JPS5920338B2 JP52013054A JP1305477A JPS5920338B2 JP S5920338 B2 JPS5920338 B2 JP S5920338B2 JP 52013054 A JP52013054 A JP 52013054A JP 1305477 A JP1305477 A JP 1305477A JP S5920338 B2 JPS5920338 B2 JP S5920338B2
- Authority
- JP
- Japan
- Prior art keywords
- fat
- containing powder
- sugar solution
- film
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000843 powder Substances 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000021546 granular confectionery Nutrition 0.000 title claims description 9
- 244000299461 Theobroma cacao Species 0.000 claims description 18
- 239000011162 core material Substances 0.000 claims description 18
- 235000019219 chocolate Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 9
- 229920001800 Shellac Polymers 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 4
- 229940113147 shellac Drugs 0.000 claims description 4
- 235000013874 shellac Nutrition 0.000 claims description 4
- 239000004208 shellac Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000011869 dried fruits Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000009423 ventilation Methods 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 16
- 235000019197 fats Nutrition 0.000 description 16
- 244000105624 Arachis hypogaea Species 0.000 description 5
- 238000007664 blowing Methods 0.000 description 5
- 235000020232 peanut Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000016019 chocolate confectionery Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
本発明は中核物をチョコレートを主体とする含脂肪物で
被咎した粒状菓子の製造法に関し、さらに詳しくは耐熱
性であり３０〜４０℃の温度で製品同志の摩擦によって
損傷することなく、中核物と被覆含脂肪粉体の結合がき
わめて強く、容易に剥離することがない粒状菓子であっ
て、従来の同系統の製品に見られないすぐれた性質をも
った粒状菓子の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing granular confectionery in which the core is coated with a fat-containing substance mainly consisting of chocolate. This is a granular confectionery that is not damaged by heat, has an extremely strong bond between the core and the coated fat-containing powder, and does not peel off easily, and has excellent properties not found in conventional products of the same type. Concerning confectionery manufacturing methods.
従来の中核物を有する粒状チョコレート類菓子の製造は
中核物にペーストチョコレートをガンスプレーにて吹付
けながら冷却固化しつ−、チョコレート類の層を厚く成
型し、これにガム液を塗布して艶出しを施し、さらにシ
ェラツク液を塗布して仕上げするか、あるいは回転鏝で
中核物にペーストチョコレートを塗布し、つぎにフレー
クチョコレートをまぶし冷風を送り固化させ、さらにペ
ーストチョコレートを被覆し、これにフレークチョコレ
ートをまぶす操作を数回繰返し、ガム液、ついでシェラ
ツク液を塗布して仕上げるものであるが、いずれの場合
も少し温度が昇ると柔くなり製品同志の摩擦のみで中核
物とチョコレート被覆物が剥離するという大きな欠点が
あった。Conventionally, granular chocolate confectionery with a core is manufactured by spraying paste chocolate on the core with a gun spray, cooling and solidifying it, forming a thick layer of chocolate, and applying gum liquid to it to give it a glossy finish. Either apply paste chocolate to the core with a rotary trowel, then cover with flake chocolate and blow cold air to harden it, then cover with paste chocolate and add flakes to the core. The process of sprinkling chocolate on the chocolate is repeated several times, followed by the application of gum liquid and then shellack liquid. The major drawback was that it peeled off.
本発明者らはこの欠点を解決すべく鋭意研究を重ねた結
果、中核物に対し先づ濃厚糖液を使用することにより、
熱に対する強度が高まり、かつ中核物と含脂肪粉体の剥
離現象が起らないすぐれた耐熱性粒状菓子が得られるこ
とを見出し、本発明を完成した。The inventors of the present invention have conducted extensive research to solve this drawback, and as a result, by first using a concentrated sugar solution for the core substance,
The present invention was completed based on the discovery that it is possible to obtain an excellent heat-resistant granular confectionery that has increased strength against heat and does not cause peeling of the core material and the fat-containing powder.
すなわち、本発明は回転鍋中で中核物を濃厚糖液で被覆
し、引続いて含脂肪粉体を加えて前記濃厚糖液と一体と
なった皮膜を形成せしめ、つぎに熱風を送りつ一回転調
の回転を続けて前記糖液の濃縮を行なった後、送風を止
め、さらに含脂肪粉体を加えて当該含脂肪粉体の皮膜を
形成せしめ、しかる後、必要に応じて常法によりガム液
およびシェラツク液を順次加えてこれらの皮膜を形成せ
しめることを特徴とする含脂肪粉体で被覆された耐熱性
粒状菓子の製造法を提供するものである。That is, in the present invention, the core material is coated with a concentrated sugar solution in a rotary pan, then a fat-containing powder is added to form a film that is integrated with the concentrated sugar solution, and then hot air is blown onto the core. After concentrating the sugar solution by continuing the rotation, the ventilation is stopped, and a fat-containing powder is added to form a film of the fat-containing powder, and then, if necessary, by a conventional method. The present invention provides a method for producing a heat-resistant granular confectionery coated with a fat-containing powder, which comprises sequentially adding a gum liquid and a shellac liquid to form a film of these.
本発明における中核物としてはナツツ類、発泡米、麦粒
予知、コーンパフ類、ビスケット類、キャンデー類、ド
ライフルーツ類などが挙げられる。Core products in the present invention include nuts, foamed rice, barley grains, corn puffs, biscuits, candies, and dried fruits.
つぎに、濃厚糖液とは砂糖と水の重量比が前者：後者＝
１．８〜５：１１好適には２．８〜３．４：１の範囲の
ものを意味する。Next, concentrated sugar solution means that the weight ratio of sugar and water is former: latter =
1.8 to 5:11, preferably 2.8 to 3.4:1.
また、含脂肪粉体としてはフレークチョコレートが代表
として挙げられるが、その他カカオ脂以外の脂肪の配合
された準チョコレート類または色付含脂肪粉体が挙げら
れる。Further, flake chocolate is a representative example of the fat-containing powder, but other examples include quasi-chocolates containing fats other than cacao butter or colored fat-containing powders.
本発明の方法は先づ、回転鏝に中核物を入れ、回転下に
濃厚糖液を加えて中核物の全周囲面を被覆し、直ちに所
要含脂肪粉体の１／２量を加えて、濃厚糖液と含脂肪粉
体の一体となった層を形成させ、つぎに熱風を送って糖
液の濃縮を行ないながら回転を続ける。In the method of the present invention, first, the core is placed in a rotary trowel, and while rotating, a concentrated sugar solution is added to cover the entire circumferential surface of the core, and 1/2 of the required fat-containing powder is immediately added. An integrated layer of concentrated sugar solution and fat-containing powder is formed, and then hot air is sent to concentrate the sugar solution while continuing to rotate.
かくして糖と含脂肪粉体の一体となった皮膜は中核物と
完全に密着する。In this way, the integrated film of sugar and fat-containing powder adheres completely to the core.
つぎに、熱風の送風を止め、含脂肪粉体の残りの１／２
量を加えて回転を続けると、中核体の予熱によって新た
に加えた含脂肪粉体は溶融密着して、その表向は凹凸の
ない滑らかな状態となる。Next, stop blowing the hot air and remove the remaining 1/2 of the fat-containing powder.
When a large amount is added and the rotation is continued, the newly added fat-containing powder is melted and adhered by preheating of the core body, and its surface becomes smooth without any unevenness.
これを冷却して得られる粒状菓子は３０℃以上に温度が
上昇した場合でも、従来品と全く異なり、指間にてこす
り潰しても、中核物と含脂肪部分が簡単をこ剥離しない
。The granular confectionery obtained by cooling the confectionery is completely different from conventional products even when the temperature rises to 30° C. or higher, and the core and fat-containing portion do not easily peel off even when crushed between fingers.
しかも、３０〜４０℃の温度で製品同志の摩擦Ｇこよる
悲傷は発生し難い。Furthermore, at temperatures of 30 to 40°C, it is difficult to cause injuries due to friction between products.
さら（こ、必要ならば、本発明の製品の外観をよくする
ため、常法によりガム液を塗布し、ついでシェラツク液
を塗布することもできる。Furthermore, if necessary, in order to improve the appearance of the product of the present invention, a gum solution can be applied in a conventional manner and then a shellac solution can be applied.
つぎに、実施例により本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
実施例 １
ピーナツｌ Ｋｑを回転鏝（こ入れ、濃厚糖液（砂糖３
８．５Ｓ’と水１１．５グ）を加え、ピーナツ表面が充
分に糖液で被覆されたらフレークチョコレート５００グ
を加えてさらに回転を続けると、フレークチョコレート
は濃厚糖液とともにピーナツ表面（こ皮膜となる。Example 1 Place 1 Kq of peanuts in a rotary trowel, add a concentrated sugar solution (sugar 3
8.5S' and 11.5g of water), and when the surface of the peanuts is fully coated with the sugar solution, add 500g of flake chocolate and continue rotating. becomes.
つぎに、８０℃の熱風を送風しつＸ１時間回転を続ける
と、ピーナツの表面の糖液とフレークチョコレートは一
体となって濃縮されてさらさらとした状態となる。Next, by blowing hot air at 80° C. and continuing to rotate for 1 hour, the sugar solution and flake chocolate on the surface of the peanuts become concentrated and smooth.
この状態では表面は凹凸がある。ついで、熱風の送風を
止め、さらにフレークチョコレート５００２を力［えて
回転を続けると、フレークチョコレートは余熱で浴融し
、ピーナツの表面に新たな皮膜となって密着し、凹凸の
ない粒状菓子が得られる。In this state, the surface is uneven. Next, the blowing of the hot air is stopped, and when the flake chocolate 5002 is pressed and rotated, the flake chocolate melts in the residual heat and forms a new film on the surface of the peanuts, forming a granular confectionery with no irregularities. It will be done.
しかる後、冷風を送りながら製品を冷却固化し、その表
面にガム液２０１を塗布し、冷風を送りながら回転を続
けると、その表面は光沢のある艶が生ずる。Thereafter, the product is cooled and solidified while blowing cold air, and the gum liquid 201 is applied to the surface of the product.When the product is continued to rotate while blowing cold air, the surface becomes glossy.
つぎに、シェラツクアルコール液１０１を加えて皮膜を
形成させると、さらに光沢のあるチョコレートで被覆さ
れた粒状菓子が得られた。Next, shellac alcohol liquid 101 was added to form a film, and a granular confectionery coated with even more glossy chocolate was obtained.
この製品は指でこすってもピーナツとチョコレート皮膜
の剥離は起らなかった。This product did not cause peeling of the peanut and chocolate coatings even when rubbed with fingers.
さらに、４０℃Ｏこ温めても表面のチョコレートは軟化
せず、丈夫な皮膜であることを確認した。Furthermore, even when heated to 40°C, the chocolate on the surface did not soften, confirming that it was a durable film.
Claims (1)
脂肪粉体を加えて前記濃厚糖液と一体となった皮膜を形
成せしめ、つぎに熱風を送りつ＼回転鏝の回転を続けて
前記糖液の濃縮を行なった後、送風を止め、さらに含脂
肪粉体を加えて当該含脂肪粉体の皮膜を形成せしめ、し
かる後、必要に応じて常法によりガム液およびシェラツ
ク液を順次加えてこれらの皮膜を形成せしめることを特
徴とする含脂肪粉体で被覆された耐熱性粒状菓子の製造
法。 ２ 中核物がナツツ類、発泡米、麦粒子類、コーンパフ
類、ビスケット類、キャンデー類、ドライフルーツ類の
いずれかである特許請求の範囲第１項記載の製造法。 ３ 濃厚糖液が砂糖：水が重量比で１．８〜５：１であ
る特許請求の範囲第１項記載の製造法。 ４ 濃厚糖液が砂糖：水が重量比で２．８〜３．４：１
である特許請求の範囲第１項記載の製造法。 ５ 含脂肪粉体がフレークチョコレートである特許請求
の範囲第１項記載の製造法。 ６ 熱風の温度が４０〜１００℃である特許請求の範囲
第１項記載の製造法。[Scope of Claims] 1. The core material is coated with a concentrated sugar solution in a rotary pan, then a fat-containing powder is added to form a film that is integrated with the concentrated sugar solution, and then hot air is blown. After concentrating the sugar solution by continuing to rotate the rotary trowel, the ventilation is stopped, and a fat-containing powder is added to form a film of the fat-containing powder. 1. A method for producing a heat-resistant granular confectionery coated with a fat-containing powder, which method comprises sequentially adding a gum liquid and a shellac liquid to form a film of these. 2. The manufacturing method according to claim 1, wherein the core material is any one of nuts, foamed rice, wheat particles, corn puffs, biscuits, candies, and dried fruits. 3. The production method according to claim 1, wherein the concentrated sugar solution has a sugar:water ratio of 1.8 to 5:1 by weight. 4 The concentrated sugar solution has a sugar:water ratio of 2.8 to 3.4:1 by weight.
The manufacturing method according to claim 1. 5. The manufacturing method according to claim 1, wherein the fat-containing powder is flake chocolate. 6. The manufacturing method according to claim 1, wherein the temperature of the hot air is 40 to 100°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52013054A JPS5920338B2 (en) | 1977-02-10 | 1977-02-10 | Method for producing heat-resistant granular confectionery coated with fat-containing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52013054A JPS5920338B2 (en) | 1977-02-10 | 1977-02-10 | Method for producing heat-resistant granular confectionery coated with fat-containing powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5399362A JPS5399362A (en) | 1978-08-30 |
| JPS5920338B2 true JPS5920338B2 (en) | 1984-05-12 |
Family
ID=11822404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP52013054A Expired JPS5920338B2 (en) | 1977-02-10 | 1977-02-10 | Method for producing heat-resistant granular confectionery coated with fat-containing powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5920338B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60140140U (en) * | 1984-02-28 | 1985-09-17 | 武藤工業株式会社 | XY coordinate signal generator |
| JPS60140139U (en) * | 1984-02-28 | 1985-09-17 | 武藤工業株式会社 | XY coordinate signal generator |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6098943A (en) * | 1983-11-01 | 1985-06-01 | Fuji Oil Co Ltd | Cake similar to okoshi (a porous cake made from millet and rice) |
| JPH056781Y2 (en) * | 1987-03-23 | 1993-02-22 | ||
| BRPI1009679B1 (en) | 2009-06-12 | 2017-11-21 | Mars Incorporated | COMPOSITION OF CHOCOLATE CONTAINING ETILCELLULOSE |
| AU2013323765B2 (en) | 2012-09-28 | 2016-03-17 | Mars, Incorporated | Heat resistant chocolate |
-
1977
- 1977-02-10 JP JP52013054A patent/JPS5920338B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60140140U (en) * | 1984-02-28 | 1985-09-17 | 武藤工業株式会社 | XY coordinate signal generator |
| JPS60140139U (en) * | 1984-02-28 | 1985-09-17 | 武藤工業株式会社 | XY coordinate signal generator |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5399362A (en) | 1978-08-30 |
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