JPS6258693B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a thiokolate dough or confectionery for frozen desserts that can maintain its plastic state over a wide range of temperatures from 15°C to -18°C or above or below. BACKGROUND ART Frozen confections in which the surface of ice cream is coated with thiokolate have been well known. The coating thiokolate used here is made by substituting cocoa butter, which is the main ingredient of ordinary thiokolate, or a substitute fat (for example, shea butter, iris fat, palm oil medium melting point fraction, or isomeric hydrogenated soybean oil) with a lower melting point. It is substituted with fat and is fluid at room temperature, but once it is coated on the surface of the ice cream, it is cooled by the ice cream inside and becomes crispy and hard to the touch. Therefore, if this coating thiokolate is thickly coated on ice cream or embedded in ice cream, the texture becomes completely inedible. Furthermore, a dough or confectionery called tiyocolate ganatsushi (or simply called ``ganatsushi''), which is obtained by mixing ordinary thiokolate and cream under heating, has been known for a long time. However, since this product also hardens at low temperatures, it is not suitable for filling into frozen desserts or for making into frozen desserts. More recently, by hot addition and kneading of cocoa and cocoa mass into a syrup with a specific boiling point range, a liquid tyokolate product has been obtained, which mixes freely with fresh cream and is suitable for various cakes. It has been reported that it is suitable as a topping ingredient for ice cream and ice cream (see JP-A-53-99363); It is unclear whether it has enough plasticity to be scooped out with a spoon. The present invention is different from known coating materials such as -18
The present invention relates to a new tyokolate dough or confectionery having moderate plasticity from a low temperature of 0.degree. C. or lower to a room temperature of +15.degree. C. or more. An important object of the present invention is to have a material that is soft enough to be scooped with a spoon even at temperatures as low as -18°C or lower, and
Embossed even at room temperature of 15℃ or higher,
It is an object of the present invention to provide a novel tyokolate dough having a plasticity sufficient to be subjected to spreading, coating and other forming processes. Yet another object of the present invention is to provide a tyokolate dough that does not lose its softness when embedded in or coated on the surface of frozen confections such as ice cream, sherbet, or shaved ice. Still another object of the present invention is that even at room temperature,
Another object of the present invention is to provide a novel food that can be eaten as a confectionery or dessert even at freezing temperatures. Other purposes and uses will be easily inferred by those skilled in the art from the above description. The gist of the present invention is that the essential ingredients are thiocholates that are fluid at room temperature, liquid dairy products or imitations thereof, and a hydrophilic natural polymeric substance selected from the group consisting of gelatin, carrageenan, amylopectin, xanthan gum, and guar gum. and the amount of water is 20-50% of the total composition, preferably 30-40%
% by weight in frozen dessert dough or confectionery. Here, "liquid dairy products" refers to liquid dairy products such as fresh cream, milk, concentrated milk, skim milk, and sour milk (for example, Kumis). In addition, "imitations of liquid dairy products" refer to products in which all or part of the milk fat and/or milk protein in the above dairy products are replaced with oils, fats, and/or proteins other than milk fat and/or milk protein. , that is, products such as filled cream, filled milk, imitation cream and imitation milk. Incidentally, some filled creams or imitation creams are called "whipped cream" or "coffee cream" in the market by names that indicate their purpose of use, but regardless of the difference in name, All are compatible with the purpose of the invention. Note that some of the above-mentioned products include dried products that have been subjected to dehydration methods such as spray drying, but products to which water has been added are naturally equivalent to the above-mentioned "liquid dairy products or imitations thereof." Next, the "hydrophilic natural polymeric substance" suitable for the present invention is a hydrophilic natural polymeric substance selected from the group consisting of gelatin, carrageenan, amylopectin, xanthan gum, and guar gum. It is preferable that these have both a thickening action and a gelling action, but since there are few single products that have both actions, it is preferable to use products that are excellent in both actions in combination. For example, gelatin is suitable as a base material because it forms a strong gel at low temperatures;
On the other hand, since it is brittle, it shows appropriate malleability when used in combination with a high-viscosity polysaccharide such as guar gum. The composition according to the invention should contain 20-50% water, preferably 30-40% (by weight) based on the total amount. If the moisture content exceeds 50%, the hardness increases when frozen. On the other hand, if the amount of water is less than 20%, the fluidity decreases and it becomes impossible to use it unless it is heated before use. However, this drawback is not essential for the purpose of the invention. The composition of the present invention preferably contains a polyhydric alcohol. The presence of polyhydric alcohol gives the cooled composition a suitable consistency and improves its texture. Incidentally, the term "polyhydric alcohol" here refers to edible polyhydric alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, glycerin, prepylene glycol, and glycol, but of course, Not limited to things. However, for practical purposes, it is preferable to have appropriate hygroscopicity (moisturizing properties) and sweetness, and in this respect, sorbitol and glycerin are most preferable because they have both properties. The composition of the present invention is produced by mixing each raw material using any mixing means such as an ordinary stirrer or mixer, but if desired, continuous mixing means such as a jet whipper or a homogenizer may be used. May be adopted. According to the former, by adjusting the amount of air, a wide variety of products can be obtained, ranging from completely unfoamed compositions to foamed products with a foaming rate of 200% or more. Furthermore, the latter product has a very fine texture and is highly spreadable. Any additives may be mixed into the composition of the present invention as desired. Examples of additives include rum, shinta, jelly, pieces of fruit or nuts,
Examples include sweeteners and other seasonings, flavors, and pigments. The composition according to the present invention can be formed into any shape using any mold or die, and can be eaten as it is or after being cooled or frozen as a thiokolate-like confectionery. In addition, a new frozen dessert or dessert can be obtained by embedding or dipping the molded product obtained by molding or die into a transparent jelly or dough such as heart fat. Furthermore, since the composition of the present invention maintains its plastic state even at temperatures found in ordinary workplaces, it is easy to extrude it into artificial flowers using a piping bag. Furthermore, since the composition of the present invention maintains its softness to the extent that it can be easily chewed even after freezing, it is also suitable as a filling material for various frozen desserts. Embodiments of the invention will be described below with reference to Examples, but these are, of course, illustrative and do not limit the spirit of the invention. Example 1 A composition with the following formulation was prepared using a laboratory 20 quart mixer. Ice-coated Chiyocolate (Genuine Chiyocolate type) 50 parts concentrated filled milk (20% oil) 45 parts sorbitol 5 parts gelatin 1 part Chiyocolate flavor 0.03 parts The manufacturing method involves adding gelatin to concentrated field milk that has been pre-heated to 50-60℃. A method was used in which the components were dissolved, and then the other components were added and mixed all at once.
The composition had a viscosity of 18.2 cp (using a No. B viscometer, No. 3 rotor, 12 rpm) at 40°C, but gelled when rapidly cooled to 18°C. This material is advantageously used for pouring into a mold and forming it into an arbitrary shape, or for making artificial flowers on frozen desserts. Example 2 In the previous example, when 0.5 part of guar gum, xanthan gum, carrageenan, or amylopectin was added instead of gelatin, the mixture became a stringy paste at 18°C. By extruding them from a piping bag, they can be advantageously used, for example, to draw letters, figures, etc. on a frozen dessert cake. Example 3 In Example 1, instead of using gelatin alone, gelatin and other polysaccharides were used in combination in the proportions shown in the table below. The results were as shown in the table below.

[Table] Among the above, test numbers 3-7 had excellent elongation and were suitable for drawing into cakes, etc.

Claims (1)

[Scope of Claims] 1. Thiocholates that are fluid at room temperature, liquid dairy products or imitations thereof, and a hydrophilic natural polymeric substance selected from the group consisting of gelatin, carrageenan, amylopectin, xanthan gum, and guar gum as essential components. Chiyocolate dough or confectionery for frozen desserts, which contains water as an ingredient and contains water in an amount of 20 to 50%, preferably 30 to 40% by weight of the total composition. 2. The tyokolate dough or confectionery according to claim 1, to which polyhydric alcohols are added as desired. 3. The thiokolate dough or confectionery according to claim 2, wherein the polyhydric alcohol is sorbitol or glycerin. 4. The thiokolate dough or confectionery according to claim 1, wherein the hydrophilic natural polymeric substance is a mixture of gelatin and a hydrophilic natural polymeric substance selected from the group consisting of carrageenan, amylopectin, xanthan gum, and guar gum.