JPH0568480A - Fatty composite confectionery - Google Patents

Abstract

PURPOSE:To obtain the subject confectionery with a steric fatty confectionery such as of chocolate firmly bonded thereto and hardly debonded even on impact to some degree by combining cacao fatty oil with a low-melting vegetable liquid fatty oil as a fatty oil component. CONSTITUTION:The objective confectionery can be obtained by bonding to a confectionery 2 a cacao fatty oil-contg. fatty confectionery 1 prepared by formulating 100 pts.wt. of cacao fatty oil with 10-100 pts.wt. of a vegetable liquid fatty oil <=200 deg.C in rising melting point. Specifically, the present confectionery can be produced, for example, by the following method: fatty confectionery stocks are kneaded using a roll, scoured, temperature-conditioned, and packed in a mold. Then, a separately prepared confectionery is allowed to fall onto the resultant fatty confectionery dough and brought into contact therewith followed by cooling at 5 deg.C for 30min and these two kinds of confectioneries are mutually bonded and solidified and then demolded.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat-and-oil composite confectionery in which a fat-and-oil confectionery such as chocolate is placed and adhered on the surface of a confectionery such as a cracker or a biscuit. More specifically, it relates to a confectionery and a fat-and-oil confectionery. The present invention relates to a fat-and-oil composite confectionery which has good adhesiveness and does not peel off even when subjected to some impact.

[0002]

2. Description of the Related Art Generally, there are roughly four types of fat-and-oil complex confectionery, which is a combination of confectionery such as crackers, biscuits, oysters, and pies and fat-and-oil confectionery such as chocolate. (1) A composite confectionery in which the whole or a part of the confectionery surface is coated with an oily confectionery (FIG. 2). (2) A composite confectionery obtained by filling a confectionery molded in a container shape with an oily confectionery (FIG. 3). (3) Molding with a part of the confectionery inserted in the oily confectionery,
Solidified confectionery (Figure 4). (4) A composite confectionery containing or sandwiching oily fat confectionery with confectionery (FIG. 5).

[0003] In recent years, with the diversification of consumers, composite confectionery, which is a combination of two kinds of confectionery materials having different flavors and textures, has been gaining popularity and growing in demand. In particular, these days, in addition to simply buying these complex confectioneries as snacks, they are often served at parties and the like.

Therefore, the above-mentioned composite confectionery is desired to have not only the flavor but also the appearance effect.

Therefore, as a fat-and-oil composite confectionery having an unprecedented shape, a fat and oil-based complex confectionery having a canapé-like appearance in which a fat-and-oil confectionery such as chocolate is placed on the surface of a confectionery such as a cracker can be considered.

[0006] A method for placing oily confectionery such as chocolate on the surface of confectionery such as crackers and adhering it is, for example, a certain amount of melted oily confectionery dough like cheese oysters is dropped onto the surface of the confectionery. There is a way.

However, according to this method, the shape of the oil and fat confectionery is not flat and uniform, and the amount of adhesion is limited. Further, in this method, it is necessary to mainly use liquid oils and fats from the viewpoint of filling suitability, and it is difficult to use cocoa oil and fats-type oils and fats, and therefore, those having good melting in the mouth cannot be obtained.

[0008] As another method, the oily and fat confectionery dough is first filled in a mold, and before the oily and fat confectionery dough solidifies, the confectionery is dropped onto the oily confectionery dough to make contact with the oily and fat confectionery dough and then cooled. The method of solidifying and adhering the two is conceivable.

However, in this method, when a conventional chocolate dough containing cacao fat is used as the oily confectionery dough, when the chocolate dough is cooled and solidified, the cacao fat has a volume shrinkage ratio of about 9%. Since it has the property of shrinking and solidifying, the degree of adhesion with confectionery becomes small. Even if the degree of adhesion is the same, by making the chocolate dough into a three-dimensional shape, it can be easily peeled off with less impact compared to a flat one. Therefore, it is easy to peel off.

[0010]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to firmly bond an oily fat confectionery having a certain three-dimensional shape to the confectionery surface. However, it is an object of the present invention to provide a fat-and-oil composite confectionery which is not peeled off even by some impact.

[0011]

Means for Solving the Problems The above-mentioned object is an oil-and-fat composite confectionery obtained by adhering an oil-and-fat confectionery containing cacao oil and fat to the surface of the confectionery.
It is achieved by a fat-and-oil complex confectionery containing 10 to 100 parts by weight of a vegetable liquid fat or oil having an elevated melting point of 20 ° C. or less with respect to 0 part by weight.

That is, the present inventor has studied the composition of an oily confectionery dough having good adhesiveness to confectionery, and as a result, as a fat and oil in the oily confectionery dough, a low melting point plant having a liquid state at 20 ° C. The present invention has been completed by finding that the adhesiveness is improved by using the organic fat and oil in combination with the cocoa fat and oil.

Next, the present invention will be described in detail. The fat-and-oil composite confectionery of the present invention is formed by adhering a three-dimensionally shaped fat-and-oil confectionery on the surface of the confectionery. An example thereof is the one shown in FIG. In FIG. 1, (1) is a greasy confection, and (2) is a confection.

First, as the confectionery to which the oily confectionery is adhered, bakery foods such as cookies, biscuits, pies, breads, cakes, crackers, rice crackers, rice crackers, puffed snacks, snack foods such as puffed snacks, donuts, karinto, etc. In addition to dry foods such as fried foods, dried sardines and dried fruits, various confectionery such as candy, okoshi, chewing gum, marshmallow, gummy jelly, dried confectionery, etc. may be used, as long as the above oily confectionery can adhere thereto. Among the above confectionery,
It is preferable that the confectionery surface has fine irregularities.

Next, the fat-and-oil confectionery used in the present invention contains cacao fat and oil and vegetable liquid fat and oil.

Examples of the cocoa oil and fat include cocoa butter and cocoa butter equivalent fat. These may be used alone or in combination of two or more.

The cocoa butter equivalent fat is a processed fat and oil having the same properties as cocoa butter derived from palm oil, coconut oil, etc., and among them, P-O-P, P-O-S or S-O- A tempering type oil / fat containing 80% or more of S oil / fat is suitable. These melting points are usually 30 to 36 ° C.
It is a degree.

As the vegetable liquid oil / fat, an oil / fat having a low melting point which is liquid at 20 ° C. (increasing melting point 20 ° C. or lower) is used, and specifically, soybean oil, rapeseed oil, cottonseed oil, corn oil, medium chain triglyceride. Also, a mixed product, a purified product, a fractionated product or the like thereof is preferably used.

The vegetable liquid oil and fat are
The amount is 10 to 100 parts by weight, preferably 30 to 50 parts by weight, based on 100 parts by weight of cocoa oil. If the vegetable liquid oil is less than 10 parts by weight, the adhesiveness will be insufficient. On the other hand, if the amount exceeds 100 parts by weight, it is difficult to solidify even when cooled, the mold releasability from the mold is poor, and the oil and fat becomes an unstable crystal form, causing blooming.

Further, a low melting point component in milk fat, a purified product or a fraction thereof may be used together with the vegetable liquid oil and fat.

The blending amount of the fats and oils obtained by combining the cacao fats and vegetable liquid fats and oils in the fat-and-oil confectionery dough may be appropriately set according to the type of the fat-and-oil confectionery dough, but the whole fat-and-oil confectionery dough is preferable. In the weight, it is 30 to 60% by weight. If it is less than 30% by weight, the oil and fat confectionery is likely to be peeled off from the confectionery. On the other hand, when it exceeds 60% by weight, physical properties like oil and fat are strongly expressed, and an oily texture and flavor tend to be obtained.

In addition to the above-mentioned fats and oils, those which are added to the fat-based confectionery dough include sweetening ingredients such as sugar sweeteners and non-sugar sweeteners, emulsifiers such as lecithin, whole milk powder, skim milk powder, milk such as cheese. Examples include products, eggs, fruit juices, Western sake, coffee, tea, teas, flavoring components such as seasonings, cocoa powder, cacao components such as cacao mass, etc., and these may be appropriately selected and blended as necessary. ..

Next, using the above confectionery and oily confectionery,
The oil-based composite confectionery of the present invention is produced, for example, as follows.

First, an oily confectionery is prepared according to a conventional method. That is, after mixing the oily and fat confectionery raw materials, roll grinding (refining), scouring (conching), temperature control (tempering), and filling (molding) into a mold so as to have a desired three-dimensional shape, Degas.

Next, the separately prepared confectionery is dropped and brought into contact with the oily confectionery material. Then, the oily fat confectionery and the confectionery are bonded and solidified by cooling at 5 ° C. for about 30 minutes and then demolded to obtain the oily fat composite confectionery of the present invention.

The fat-and-oil composite confectionery thus obtained has the three-dimensional fat-and-oil confectionery firmly adhered to the surface of the confectionery and is not peeled off by some impact.

In the above manufacturing process, the mold,
It is desirable to set the temperatures of the oily confectionery dough and the confectionery as follows, respectively.

That is, first, the mold temperature is set to be 1 to 2 ° C. lower than the filling temperature of the oily and fat confectionery material, and the oily and fat confectionery material is filled therein. Next, the confectionery kept at a temperature higher than the oily confectionery dough temperature by 1 to 2 ° C. is supplied onto the oily confectionery dough. For example, when the filling temperature of the oily confectionery material is 29 ° C, the mold temperature is 27 to 28 ° C.
Good results are obtained by supplying the confectionery set to 30 ° C. and kept at 30 to 31 ° C.

With this setting, the fat-and-oil base material has a slower solidification speed on the contact side with the confectionery and a smaller degree of shrinkage. On the contrary, the fat-and-oil confectionery material on the side in contact with the mold has a fast solidification rate and a large shrinkage degree.

Therefore, due to vibration and shock during demolding,
It is preferable because it can be easily removed from the mold and peeling off from the confectionery is prevented.

[0031]

As described above, in the fat-and-oil composite confectionery of the present invention, since the vegetable liquid fat is used as a part of the fat and oil in the fat-and-oil confectionery, the fat-and-oil confectionery dough and the confectionery can be bonded to each other. Become strong.

Therefore, the product yield is good and the product can be sufficiently distributed in the usual packaging state, because it is difficult to peel off even if an external force such as shock during demolding or vibration during transportation / transportation is applied.

Further, it is possible to provide a fat-and-oil complex confectionery having a canapé-like three-dimensional shape and a high visual effect, which is different from the conventional fat-and-oil complex confectionery.

Further, it can be produced by using ordinary chocolate production equipment. In addition, the flavor and texture can be diversified by changing the type and composition of fats and oils.

Next, the present invention will be specifically described based on examples.

Examples 1 to 5, Comparative Examples 1 to 4 As fat-and-oil confectionery, dough containing 50% by weight of oil and fat and 50% by weight of sugar was prepared with an oil and fat composition as shown in Table 1. Then, the dough was filled into a cubic mold of 1 cm ³ , and a circular cracker with a diameter of 2.5 cm was dropped on it, brought into contact with it, and cooled at 5 ° C for 30 minutes,
After solidifying and adhering, it was taken out from the mold to obtain an oil and fat composite confectionery.

The resulting oil-based composite confectionery was placed in a shaker at room temperature of 20 ° C., and vibration was applied at a frequency of 180 times / minute to examine the peelability. The number of tests at this time was n = 50, the peeling rate 0 to 10% was ⊚, 11 to 20% was ∘, 21 to 30% was Δ, and 31% or more was x.

Further, the moldability (easy to demold) of the oil-based composite confectionery was visually confirmed. The results are also shown in Table 1.

[0038]

[Table 1]

Examples 1, 2, 4, 5 and Comparative Examples 1, 2,
From the results of No. 4, it is understood that the oil / fat ratio capable of satisfying both good moldability and peeling resistance is in the range of 10 to 100 parts by weight of vegetable liquid oil and fat to 100 parts by weight of cocoa butter. Further, it can be seen from Examples 2 and 3 and Comparative Example 3 that fats and oils having a rising melting point of 20 ° C. or less are suitable.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a fat-and-oil composite confectionery of the present invention.

FIG. 2 is an explanatory view showing a conventional oil-based composite confectionery.

FIG. 3 is an explanatory view showing a conventional oil-based composite confectionery.

FIG. 4 is an explanatory view showing a conventional oil-based composite confectionery.

FIG. 5 is an explanatory view showing a conventional oil-based composite confectionery.

[Explanation of symbols]

 1 Oil-based confectionery 2 Confectionery 3 Conventional oil-based confectionery

Claims (1)

[Claims] 1. A fat-and-oil composite confectionery comprising a confectionery surface and a fat-and-oil confectionery containing cacao fat and oil, wherein the fat-and-oil confectionery has an increased melting point of 2 with respect to 100 parts by weight of the cacao fat and oil.
An oil-based compound confectionery containing 10 to 100 parts by weight of a vegetable liquid oil at 0 ° C or less.