JPS6013654B2 - Method for producing oil-based confectionery with excellent heat resistance - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to the production of fats and oils such as chocolate dough in which part or all of the sugar is replaced with one or more substitute sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered starch syrup, and powdered starch syrup. The present invention relates to a method for producing a novel fat-based confectionery with excellent heat resistance by heating and solidifying the confectionery dough at a temperature of 80°C or higher and 30°C or lower for several tens of minutes.

The object of the present invention is to provide an oil-based confectionery that has excellent heat resistance and can be eaten without staining the hands or fingers.
Another object of this invention is to provide an oil-based confectionery having an arbitrary hardness. Conventionally, oil-based confectionery such as chocolate has been manufactured by tempering a molten dough and cooling it to solidify it. Products made in this way have disadvantages such as {11) the surface becomes sticky, '2} they stick to each other, and their shape collapses because the fats and oils melt when the temperature rises above the melting point of the fats and oils. ing.

Furthermore, once exposed to temperatures above the melting point and the fats and oils on the surface have melted, a phenomenon called so-called fat bloom occurs even if the product is cooled and solidified, which significantly impairs commercial value. Therefore, products must be packaged and stored at low temperatures, which requires a great deal of effort and expense. In addition, when this type of product is held in the hand, it melts due to body heat and has blinds that stain the hands and fingers. The inventors of the present invention have found that oil-based confectionery dough solidifies by heating without cooling, and is resistant to heat. Furthermore, some or all of the sugar used in oil-based confectionery dough can be mixed with rice bran that dissolves more easily than sugar, such as crystalline glucose, sugar that releases crystal water when heated, and rice bran that has a large water storage capacity. They found that solidification is promoted when substitute sugars are substituted for this, and this invention has been completed. The oil-based confectionery dough used in this invention includes chocolate dough, colored chocolate dough, oil-based cream dough for coating, and nut cream dough using sugar substitutes.
A mixture of oil and fat with one or more substitute sugars such as crystalline glucose, fructose, crystalline solpitol, powdered starch syrup, powdered hydrogenated starch syrup, etc., or a mixture of substitute sugar and sugar to form a cream can be used.

In other words, animal and vegetable oils and/or cacao mass, oil and fat-containing pastes such as nut paste, sugar substitutes and sugar as necessary, powdered milk, starches, instant coffee, powdered drinks such as powdered fruit juice, emulsifiers, fragrances, pigments, antiseptics, etc. It is possible to use one with one or more oxidizing agents added. It is also possible to use one or more of nuts, dried fruits, foamed or flame-roasted grains, sweets, candies, etc., added to the oil-based confectionery dough. Oil-based confectionery dough is considered to be a suspension of fine particles such as sugar, powdered milk, and cacao fibers dispersed in fat and oil. Conventional products solidify by crystallizing the fat and oil as a dispersion medium when cooled. ing.

In addition, in order to prevent fat bloom as much as possible and stabilize the product, a tempering operation is performed before molding to create crystal nuclei of fats and oils. However, in this invention, contrary to the conventional method, the oil-based confectionery dough is heated to 80° C. or higher to solidify it. Therefore, there is no need to perform a tempering operation prior to molding, and the oil-based confectionery dough can be solidified simply by heating it in a molten state without tempering. What's more, the solidified product will not become sticky or lose its shape even if left at temperatures above the melting point, and you can eat it without getting your hands dirty. In addition, since the oil does not solidify due to crystallization of the oil, there are no particular restrictions on the oil or fat used, and any type of oil or fat can be used, and it is also possible to prevent fat bloom caused by excessive crystallization of the oil or fat. . The reason why oil-based confectionery dough solidifies when heated is thought to be because heat partially dissolves the surface of the bran particles, increasing the mutual adhesion of the particles.

In addition, protein particles are denatured by heat and their surface condition changes, and at the same time they release the water contained therein and help dissolve the surface of the grain particles, which is thought to make them even more sticky. In other words, phenomena such as denaturation of proteins, release of moisture, and dissolution of the surface of sugar particles occur, which changes the surface condition of sugars, proteins, fibers, etc. dispersed in fine particles in fats and oils, and increases the mutual affinity of the particles. It is thought that as the particle size increases, the structural viscosity increases and a crosslinked structure is formed between the particles. The cross-linked structure created by this heating solidifies the oil-based confectionery dough, making it a product that maintains a certain shape, and also increases the heat durability of the product by trapping oil and fat into the mesh of the cross-linked structure and making it difficult for it to escape. , is estimated to prevent fat bloom from occurring. Therefore, even if the heating conditions are the same, the bond strength of crosslinking is thought to differ depending on the composition of the oil-based tututsu dough. In other words, the more sugar, powdered milk, etc., the more likely solidification will occur, but this is thought to be because the lower the oil content or the more moisture, the more likely crosslinking will occur. In addition, we use sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered starch syrup, powdered hydrogenated starch syrup, etc., which are easier to dissolve than sugar, and sugars that release crystallized water when heated.
If sugar with a high water content is substituted, the surface of the sugar particles will become more sticky than when only sugar is used, and the crosslinked structure will become stronger.

Therefore, when some or all of the sugar used in oil-based confectionery dough is replaced with these alternative sugars, solidification is promoted, making it possible to solidify even under weak heating conditions compared to when only sugar is used. It is. On the other hand, even if the composition is the same, when the heating temperature is low and it is heated for a short period of time, the bonding force of the crosslinks that bind the particles is weak, so the particles retain their shape when placed.
When you put it in your mouth and chew on it, the crosslinked structure is easily destroyed and it dissolves in your mouth, even if you don't chew with too much force, resulting in a product with a consistency similar to that of regular oil-based sweets. However, when heating at a high temperature for a long time, the crosslinked structure becomes stronger.
Because the particles are tightly bonded to each other, it takes a lot of force to chew and chew, resulting in a product with a crunchy texture similar to hard candy or biscuits. In order to carry out this invention, it is sufficient to carry out the same method as the conventional method except for not performing tempering and replacing cooling with heating compared to the conventional method for producing oil-based confectionery. Desk town, 1st
As shown in the figure, the melted oil-based confectionery dough is directly molded without tempering, and then heated and solidified. The heating conditions depend on the nature and type of the raw materials used, such as whether spray-dried milk powder, drum-dried milk powder, or crumb is used instead of milk powder, and the composition of the oil-based confectionery dough. It cannot be fixed because it varies depending on the ingredients, shape of the mold (especially thickness), etc., and also depends on the desired hardness.

However, when injected into a mold, it is effective at 80 qo or more, preferably 100 qo or more, for oil-based confectionery dough using sugar, and at 50° C. or more, preferably 80 qo or more, for oil-based confectionery dough using substitute sugars.

The upper limit of the heating temperature is 270° C. or lower to give a desirable result, since if it is 300° C. or higher, the surface will burn before solidification.

The heating time is affected by the heating temperature, and requires heating for several seconds or more, but it may take more than 1 minute or more when poured into a mold.
Good results can be obtained by adjusting the heating temperature so that the desired hardness is achieved within 0 minutes. If the air bubbles in the oil-based confectionery dough are not sufficiently removed during solidification, the air bubbles in the dough will expand due to heating, rise to the surface, and solidify, resulting in an unsightly surface.

To prevent this, a product with a clean surface can be obtained by first degassing under reduced pressure before solidification and then heating and solidifying. As shown in FIG. 2, the manufacturing apparatus for carrying out this invention can be constructed by simply changing the cooling device 5 of the ordinary oil-based confectionery manufacturing apparatus to a heating device 6, and the heating device can be adjusted to the desired temperature and time. Any equipment that is capable of heating may be used, and continuous or batch type open constant velocity equipment that is commonly used can be used.

Moreover, although the conventional oil-and-fat confectionery manufacturing apparatus has a tempering device 1, in the device of the present invention, the tempering device can be omitted without using it. Example 1 Oil-based confectionery dough was prepared by adding 3 parts of instant coffee, 18 parts of crystallized glucose, 6 parts of whole milk powder, 11 parts of vegetable oil, an emulsifier, and a fragrance by a conventional method.

The oil-based confectionery dough was placed in a metal mold and heated for 15 minutes. This material is heated at a temperature above the melting point of the oil (30:00 p.m.
There was no deformation or loss of shape even when left at 90 qo), and no stickiness was observed on the surface. The result is a product with an unprecedented taste that gives a crunchy texture when eaten. Example 2 4 parts of whole milk powder, 4 parts of skimmed milk powder, 1 part of powdered fruit juice, 1 part of crystalline sorbitol, 6 parts of hydrated crystalline glucose, 7 parts of vegetable hard ilk, 1 part of powdered fermented milk, emulsifier, pigment, flavoring was added to prepare oil-based confectionery dough.

Add half the amount of oil-based confectionery dough to a fruit-shaped metal mold, heat for 70 minutes, and then heat at 20℃ for 12 minutes.
After heating for a minute, a fruit-shaped oily confectionery was obtained. Even when this product was left at 40 oo to 90 qo, no stickiness was observed on the surface and no deformation was observed.

[Brief explanation of the drawing]

FIG. 1 is a flow sheet of the method for producing oil-based confectionery of the present invention [A is the conventional method, and A is the method of the present invention (the same applies hereinafter)]. FIG. 2 is a layout diagram of an oil-based confectionery manufacturing apparatus for carrying out the present invention. 1... Tempering device, 2.
... Molding device, 3 ... Injection device (tepositor), 5 ... Cooling device, 6 ... Heating device, 7 ... Automatic packaging Device, 8... Mold feeding device, 9... Mold removal device, 11...
・Molded and solidified products, 12...Packaged products,
13... Molded product, 16... Oil-based confectionery dough. Figure 1 Figure 2

Claims (1)

[Claims] 1. Oil-based confectionery dough such as thiocolato dough, in which part or all of the sugar has been replaced with one or more alternative sugars such as crystalline glucose, fructose, crystalline sorbitol, powdered starch syrup, powdered hydrogenated starch syrup, etc., is poured into a mold. A method for producing oil-based confectionery with excellent heat resistance, which comprises heating and solidifying the confectionery at temperatures above ℃ for several seconds to several tens of minutes.