JPH03292858A - Production of filling material - Google Patents

Abstract

PURPOSE:To facilitate injection with a machine and improve heat resistance and meltability in the mouth by quick-cooling and kneading a specific solid-in-oil dispersion while introducing an inert gas thereinto and homogeneously dispersing air bubbles therein. CONSTITUTION:A solid substance such as sccharides, proteins or starches with <=5% moisture content and <=40mum average grain diameter is added and mixed with completely melted fats and oils so as to provide (3:7)-(7:3) weight ratio of the fats and oils to the solid substance to afford a solid-in-oil dispersion having <=20% solid fat content(SFC) at 10 deg.C in a state wherein >=3% fats and oils is completely melted at 40 deg.C. The resultant dispersion is then heated to about 60 deg.C and a flavor and/or nuts having 3-10mm diameter, as necessary, are added thereto. The obtained mixture is subsequently fed to a kneader such as Onrator or Kombinator, quick-cooled and kneaded while introducing 10-40% insert gas under a pressure higher than that in the kneading system by 0.5-2.5kg/cm<2> so as to provide 8-15 deg.C material temperature at the outlet of the kneader. Thereby, air bubbles are homogeneously dispersed therein.

Description

Detailed Description of the Invention (al) Industrial Application Field The present invention relates to a filling material that is easy to inject into a machine and has excellent heat resistance. Even at high temperatures, the filling does not soak into the dough or run out, and the product value is not lost.

('b) Prior art The solid dispersion in oil as used in the present invention refers to a dispersion of solid content in oil in which components insoluble in fats and oils, such as powders or pastes of proteins, starches, nuts, etc., are dispersed in fats and oils. It is used as a filling material for sweets, etc. Conventionally, such a solid content dispersion in oil is known, for example, in Japanese Patent Application Laid-Open No. 1-285154.
Next, an inert gas is introduced into the food and stirred and mixed to uniformly disperse fine air bubbles.

However, products produced by this method have a drawback in that they do not necessarily have sufficient heat resistance. In other words, confectionery products are sometimes exposed to high temperatures of 40°C or higher during the distribution process during the summer, but for confectionery products that use filling materials that are not heat resistant, the filling may soak into the dough or run out at this high temperature. There is a risk that the product value will be significantly impaired. on the other hand,
If an attempt is made to simply improve heat resistance, problems will arise, such as poor injectability by machine and problems with flavor due to poor melting in the mouth.

(C) Problems to be Solved by the Invention An object of the present invention is to provide a filling material that has superior heat resistance compared to conventional products, is easy to inject by machine, and melts well in the mouth.

(dl Means for solving the problem, that is, the present invention, is to inject an inert gas into a solids-in-oil dispersion in which SFC is 20% or less at 10°C and 3% or more at 40°C. This method of manufacturing a filling material is characterized by rapidly cooling and kneading the material to a temperature of 8 to 15 DEG C. at the exit of a mixing machine while introducing the material, and uniformly dispersing air bubbles.

The oils and fats used in the present invention include natural animal and vegetable oils and processed oils and fats that have been subjected to treatments such as transesterification, hydrogenation, and fractionation. Examples include those blended appropriately so that the amount is 3% or more. S at 10℃
If the FC exceeds 20%, the filler's suitability for injection at low temperatures will deteriorate, and if the SFC is less than 3% at 40° C., the heat resistance of the filling will be significantly inferior.

The solid components used in the present invention refer to components insoluble in fats and oils, such as sugars, proteins, starches, nuts, and other powders or pastes, which can be appropriately blended and used.

The moisture content from these solid components is preferably within 5% of the total filling. The average particle size of this solid component is 40μ
m or less, preferably 30 μm or less. If the average particle size exceeds 40 μm, not only will the filling become rough, but the surface area in contact with oil and fat will decrease.
Oil-off is likely to occur at high temperatures.

The weight ratio of fats and oils to solids is preferably from 3 to 7:3. If the ratio of fats and oils is higher than this, the heat resistance will be poor, and if it is lower than this, the texture will not be sufficient and the functional suitability will tend to deteriorate.

Next, details of the manufacturing method of the present invention will be described.

First, the fats and oils are completely dissolved and part or all of them are mixed with the solids. Next, this mixture is subjected to pulverization treatment.

As this processing machine, a pulverizing machine conventionally used in chocolate production can be used, such as a roll refiner, a Mannkin tire mixer, a ball mill, or the like. As mentioned above, the particle size of the mixture is preferably 40 μm or less.

The finely ground mixture, i.e., the solids-in-oil dispersion, is then heated to about 60°C, and if a roll refiner is used, the remaining oil and fat are added, stirred gently to achieve a homogeneous state, and stirred as necessary. Add flavor and or chunks as desired. The chunks mentioned here are nuts,
For other reasons, it is desirable that the size be 3 to 10 cranes in diameter. Next, the mixture is rapidly cooled and kneaded while introducing an inert gas. Examples of the inert gas used in the present invention include colorless, odorless, and harmless gases such as nitrogen gas, carbon dioxide, and air. This inert gas is preferably introduced at a constant flow rate into the flow of a constant amount of the solid content dispersion in oil headed for the quenching and kneading process, and the amount of the inert gas is suitably 10 to 40%. If it does not fall within this range, mechanical suitability during injection and filling tends to deteriorate, and the texture of the filling material will also be insufficient. The amount of inert gas can be determined by adjusting the flow rate of the solid content dispersion and the flow rate of the inert gas. The pressure when introducing this inert gas is 0.5 to 2.5 kg/Cl1 compared to the system pressure in the rapid cooling and kneading process.
1 higher is desirable. If the inert gas pressure is too close to the system internal pressure, it will be difficult to introduce gas smoothly, and the differential pressure will be 2.5 kg/d.
If it exceeds 100%, the bubbles introduced will become large and coarse.

Machines for rapid cooling and kneading include shortening,
Onrator, combinator, etc., which are scraping type heat exchangers used in the production of margarine, can be mentioned, but it is preferable that the inner surface of the scraping type heat exchanger It is preferable to use a rotor with a large clearance at a portion of the rotor, such as Alfa Laval's Conther or the like.

The quenching method at the time of quenching crosstalk is carried out using brine, Freon, etc. in the same way as normal margarine and shortening. The product temperature at the exit of the kneader after being rapidly cooled and kneaded is 8.
~15°C. If the temperature exceeds 15°C, the high melting point part of the fats and oils will not be able to form sufficiently fine crystals, leaving the product soft and bubbles easily falling out, and in some cases, coarse crystals will appear over time, reducing the product value. Sometimes it is lost. Further, if the temperature is lower than 8°C, the product becomes too hard, making it difficult to introduce gas. Depending on the product, 10
Aging and tempering treatments are performed at temperatures below ℃.

(el Examples and Comparative Examples Example 1 Table 1 Parts by Weight First, among the formulations in Table 1, almond chunks and fats and oils dissolved except for fragrance (SFC 10° 5% at 10°C, 40°C
6.0%) and the remaining solid content to make Matsukin tires.
Grind with a mixer. The average particle size at that time is 20μ
It was m. While maintaining this solid content dispersion at 55 to 60° C. and gently stirring to prevent air inclusion, almond chunks and fragrance were added to the dispersion to make it homogeneous. Then, while nitrogen gas was introduced into this product using an Alfa Laval Contherm, rapid cooling and mixing was performed under the manufacturing conditions shown in Table 2. The finished filling material has a gas content of 18%
It was in a very smooth state and there were no broken almond chunks.

Note that the above gas amount was based on the formula below (the same applies below).

A: Weight before whipping in the same volume B: Weight part after whipping in the same volume - 2 In order to examine the heat resistance of the above filling material, this filling material was squeezed into a hole mold and heated to 40°C and 45°C. When I put it in a constant temperature bath for 3 days, there was no dripping or oil-off, and the condition was exactly the same as it was right after I squeezed it out. Its hardness is 2
There was no big difference between 0°C and 30°C, and when injected into madeleines using an injector, the suitability was good.

Examples 2 to 4, Comparative Examples 1 to 2 Filling materials manufactured in the same manner as in Example 1 using the formulations shown in Table 3 to adjust the gas amount to 20% had good injection suitability and It had sufficient heat resistance even at 45°C.

The products shown in Comparative Examples 1 and 2 were produced in the same manner, but Comparative Example 1 was too soft and the bubbles could not be dispersed uniformly, and Comparative Example 2 had a lumpy texture and Injection suitability was also poor.

Table 4 shows the SFC of the oils and fats used above.

Table 4 Comparative Example 3 The composition of Example 4 was rapidly cooled and kneaded under the conditions shown in Table 5, and nitrogen gas was introduced.

Table 5 Moreover, it is possible to obtain a filling material that is easy to inject by machine and melts well in the mouth. Therefore, when this filling material is used, workability during the production of confectionery is good, and the produced confectionery has excellent quality as the filling does not soak into or run out of the dough even in summer.

Claims (1)

[Claims] (1) While introducing an inert gas into a solids-in-oil dispersion in which SFC is 20% or less at 10°C and 3% or more at 40°C, the product temperature at the outlet of the kneader is 8~
A method for producing a filling material, characterized by rapidly cooling and kneading to 15° C. and uniformly dispersing air bubbles.