JPH0675463B2 - Dairy dough - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a new dough for dairy confections with a sharp melt.

(Conventional technology) Conventional dairy confections are mainly made of condensed milk, and sugar, chicken eggs,
It is made by adding flour, butter, margarine, shortening or the like, kneading and baking. This one is
It has a unique flavor (dairy flavor) derived from the raw dairy products, but it has a chewy and heavy texture, which is due to changes in recent tastes and a desire for diversification. Not according to For this reason, the production of dairy desserts is gradually forced to decline compared to other Western confectioneries.

(Object of the Invention) The present invention provides a new confectionery that matches the modern taste by giving a sharp melting to the conventional confectionery, and thus brings a new wind to the conventional confectionery industry. The purpose is.

(Means for Achieving the Purpose) In order to accomplish the above-mentioned objects, the present invention is characterized in that the confectionery dough is kneaded with an oil or fat having a property of rapidly melting at a temperature near body temperature instead of condensed milk. To do. That is, the confectionery dough according to the present invention, sugar, chicken eggs, flour, butter, margarine or shortening dough confectionery, such as shortening, instead of condensed milk, blend with an oil and fat having the property of rapidly melting at a temperature near body temperature. It is composed of

Examples of fats and oils that have the property of rapidly melting at a temperature near body temperature include fats referred to as cocoa butter or hard butter or cocoa butter substitute fat, such as hard butter, cocoa butter, cocoa butter substitute fat, or chocolate (preferably One or two or more selected from among white chocolate) is used, and white chocolate or cocoa butter is most preferable from the viewpoint of flavor and color. However, other hard butters are also preferably used. Incidentally, as the hard butter, laurin type and non-laurin type can be similarly used, and hardened oil type no-temper type hard butter can also be used. Chocolate is also suitable as long as the dairy confectionery product does not have to be white.

The amount of fats and oils that have the property of rapidly melting at a temperature near the above body temperature is 5 to 40% (weight: the same hereinafter) of the whole dough, especially 5 to 20%, or wheat flour in the dairy confectionery. On the other hand, it is preferably about 10 to 40%. If the amount of the present fats and oils is less than the above lower limit value, sharp melting in the mouth cannot be obtained in the product. On the other hand, if this amount exceeds the upper limit above, the product becomes thermoplastic, which is a drawback, especially when the dough is wrapped and baked.

To prepare the dough of the present invention, fats and oils having a property of rapidly melting at a temperature near body temperature are melted and kneaded with another dough material. At this time, if the constituent materials such as sugar, margarine, shortening and the like are dissolved in the syrup and then mixed with the melted fat and oil, the mixture can be efficiently mixed.

(Function) The dairy confectionery material of the present invention has a sharp mouth-melting property, and thus has an excellent texture and a good shape-retaining property. Moreover, since the consistency does not change much depending on the temperature, the operation and effects such as the easy filling operation can be achieved.

(Examples) Hereinafter, embodiments of the present invention will be illustrated by examples, but the disclosure is, of course, for the purpose of explanation, and is not intended to limit the idea of the invention.

Example White sugar 300 g, whole egg 140 g, sorbitol 25 g, margarine 3
00g and vegetable cheese flavored lactic acid fermentation product (Kvar NB10
0; 50 g of the registered trademark of the applicant company) was heated to 50 ° C. on a hot water bath to dissolve all materials. To this was added 100 g of white chocolate melted separately in a hot water bath, and when the product temperature dropped to 30 ° C, after separately adding 7 g of sodium bicarbonate and 7 g of sodium bicarbonate dissolved in a small amount of water, 24 hours, It was left at room temperature to give a syrup of about 60 Brix. To 100 parts by weight of this syrup, 100 parts by weight of soft flour which had been sieved in advance and 10 parts by weight of whole milk powder were added and kneaded to obtain a confectionery dough of the present invention.

Separately, 800 g of granulated sugar was dissolved in a small amount of water, and then 1000 g of natural bean jam, lactic acid fermentation product with vegetable cheese flavor (Kvar S
^# 10; above) 50g, pumpkin (Ebisu squash) 300g,
50 g of vegetable topping cream, 100 g of margarine and 100 g of starch syrup were added and kneaded to obtain a Western-style pumpkin bean paste. This bean jam was covered with the above-mentioned dairy confectionery using a wrapping machine, and then baked on a natural heat to obtain a delicious Western-style dairy confection with excellent melting in the mouth.

Comparative Example The same procedure was performed as in the above example, except that the white chocolate was changed to 600 g of condensed milk. The envelope of the obtained milk confection had a bad melting in the mouth and was far inferior to that of the example in terms of taste.

(Effect) As described above, the present invention can contribute to the enrichment of people's eating habits and the development of the confectionery industry by being able to provide a dairy confectionery product having a good mouth-melting property and excellent workability. .

Claims (1)

[Claims] 1. A fat or oil in a dairy dessert dough which essentially contains sugar, chicken egg, wheat flour, butter or margarine, and a fat or oil having a property of rapidly melting at a body temperature shown below.
Weight percent The dough that is kneaded uniformly. One or more selected from hard butter, cocoa butter, cocoa butter substitute, or chocolate (preferably white chocolate).