JPH09187224A - Confectionery and method for producing the same - Google Patents

Abstract

(57) [Abstract] [PROBLEMS] To provide a Western confectionery that can be distributed at room temperature and is coated with chocolate for low temperature eating. Technical means: Melting point is 20 to 30 ° C. and SFI value is 5
Oils that are 40-75 at 30 ° C and 15 or less at 30 ° C
55% chocolate with water activity value of 0.60
A confectionery and a method for producing the same characterized in that it covers 0.88 of edible food and is hermetically packaged in a container. [Effect] According to the present invention, a confectionery having a low melting point, melting in the mouth and having a cold feeling like a Western confectionery can be distributed at room temperature, which contributes to the expansion of the market of new chocolate cakes.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a low melting point chocolate and an edible material containing water which are combined and hermetically packaged in a container so that it can be distributed at room temperature and has a good mouth-feeling and cooling in a low temperature range. The present invention relates to a confectionery represented by a chocolate cake, which gives a feeling, and a method for producing the same.

As used herein, the term "chocolates" is a general term that includes chocolate with cocoa mass and white chocolate without cocoa mass, and each component is designated by legal restrictions. It is not limited to chocolate.

[0003]

2. Description of the Related Art In the first place, chocolate cakes were sold at Western confectionery stores in a refrigerated state for a shelf life of several days. To improve the heat resistance of chocolate for long-term distribution at normal temperature, , Low water content (low water content activation)
Was made by a confectionery maker in the past, and a product called "half-life chocolate cake" has come to be sold at mass retailers and the like.

However, as described above, this chocolate cake has a high melting point to prevent the chocolate from sticking in the summer and to reduce the water content of the cake and filling (low water activation).
Due to the fact that the chocolate is applied, there was a problem that the chocolate had a poor melting feeling in the mouth, resulting in a product with little freshness and cold feeling.

[0005]

On the other hand, recently, in chocolate products typified by plate chocolate, many product groups characterized by obtaining a good mouth-melting feeling and a cool feeling are appearing, The above-mentioned semi-raw chocolate cakes are now required to have the same melting feeling, cooling sensation, and texture similar to Western confectionery.

[0006] However, even if the chocolate melting point of the semi-raw chocolate cake is simply lowered in order to improve the melting and cooling sensations in the mouth, it results in a significant softening and deformation in the distribution process at room temperature, resulting in loss of commercial value, and consumption of existing commercial products. Even if the product was cooled before to obtain a quality close to that of Western confectionery, the above-mentioned quality would rather make the mouth feel unsatisfactory, and therefore the requirements could not be satisfied.

An object of the present invention is to overcome the above-mentioned problems and to provide a confectionery having a quality close to that of a Western confectionery which can satisfy the requirements and a method for producing the same.

[0008]

In order to achieve the above object,
As a result of intensive studies conducted by the present inventors, chocolates made of fats and oils having a specific SFI value in a specific melting point range and covered with an edible material having a specific water activity value, were sealed at a low temperature. The present invention has been completed based on the finding that the above requirements can be sufficiently satisfied by eating at.

That is, the first aspect of the present invention is that the melting point is 20 to 30 ° C.
And an SFI (solid fat content index) value of 40 to 7 at 5 ° C.
5, chocolates containing 30 to 55% by weight of fats and oils having a temperature of 15 or less at 30 ° C. have a water activity value of 0.6 at 20 ° C.
It is a confectionery characterized by being covered with an edible substance of 5 to 0.88 and hermetically packaged in a container. The second invention is a confectionery characterized in that the confectionery can be distributed at room temperature and is for low temperature eating. The third invention is a method for producing a confectionery characterized by pressing a non-fluid edible material into a chocolate dough put in a container in a fluidized state and hermetically sealing it, and the confectionery can be distributed at room temperature at a low temperature. This is a method for producing a confectionery for eating.

The melting point of the fats and oils used in the conventional chocolates is 35 ° C or higher, and the SFI value at 5 ° C is 80% or higher,
It generally has 20% or more at 30 ° C., and has a higher melting point and higher SFI value than the fats and oils adopted in the present invention, but these are because they require a melting point and hardness that can withstand normal temperature distribution, Therefore, the melting and cooling sensations of the mouth may be impaired, and even when the temperature is lowered, the melting sensation of the mouth may worsen.

The fats and oils in chocolate used in the present invention have a melting point of 20 to 30 ° C. and an SFI value of 5 ° C.
Since it is 15 or less at 0 to 75 and 30 ° C, a very good melt-in-the-mouth feeling and a cool feeling can be obtained when eating at low temperature (preferably 0 to 15 ° C). When both the melting point and the SFI value are less than the lower limits, appropriate hardness cannot be obtained. On the contrary, when the melting points and the SFI values are more than the upper limits, good melt-in-the-mouth feeling and cool feeling are impaired, so that the above range is preferable.

Such fats and oils components are preferably contained in the range of 30 to 55% by weight with respect to the total amount of chocolates. If it is less than 30%, it is difficult to feel the fat and oil melt in the mouth, and if it exceeds 55%. Since it becomes oily, it is difficult to obtain the desired effect.

Examples of such oil and fat raw materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and shea oil. Fats, monkey fats, cacao butter, coconut oil, vegetable oils and fats such as palm kernel oil and milk fats, beef tallow, lard, fish oils, animal fats and oils such as whale oil can be exemplified, and the above oils or fats alone or mixed or cured thereof, Processed oil that has been subjected to fractionation, transesterification, etc. and has a melting point of 20 to 3
Those at 0 ° C are suitable.

Further, the above-mentioned chocolates are coated with edible foods having a water activity value in the range of 0.65 to 0.88 at 20 ° C. to contain water from the fat-based confectionery. Western confectionary elements can be incorporated, and the desired confectionery can be obtained.

Regarding the water activity value, when a material having a cold sensation due to containing water is circulated at room temperature, the water activity value is 0.
It is preferably in the range of 65 to 0.88, and if it is less than the lower limit, the cooling sensation is weakened, and if it is more than the upper limit, microbial growth is active, which causes problems in normal temperature distribution and is not suitable.

Such a water activity value of 0.65 to 0.88
Examples of edible foods in the range include sponge cakes, butter cakes, chows, baked confectionery dough such as pies, and butter cream, custard cream, ganache cream, flower pastes, jellies, and other fillings. It is preferably non-fluid at room temperature, and it is preferable that one or a plurality of the above are used so as to be thinly coated with chocolate.

When the confectionery obtained by coating the above chocolates with the above edibles is allowed to flow at room temperature as it is, the chocolates are naturally softened or fluidized and the product shape cannot be maintained. The present invention solves the above-mentioned problem by sealing the confectionery in a container, but makes it possible to carry out normal temperature distribution, although it causes a stain on the surroundings.

The material of this container is polystyrene, polypropylene, Retcon (registered trademark material of Mitsubishi Bakelite Co., Ltd.), etc., and is not easily deformed even if pressed with fingers,
Materials with extremely high confidentiality are preferable. With vinyl and polyethylene, the confectionery can be prevented from flowing out of the container, but since the material itself is soft, it is difficult to maintain the shape of the confectionery.

In the process for producing the confectionery of the present invention, first, a container used is filled with chocolates and kept in a fluid state, and a non-fluidizable container formed into a size smaller than the container is used. Obtained by pushing in food and sealing the open part of the container.

The thus-obtained confectionery can be eaten at room temperature, but by eating at a product temperature of 0 to 15 ° C., a good melt-in-the-mouth feeling and a cool sensation can be obtained, and the texture of a Western confectionery can be obtained. Further, by setting the temperature to 0 to 15 ° C., the chocolates are solidified and the fats and oils shrink, so that the chocolates can be easily peeled from the container used, and the appearance is good and the food is easy to eat. If it is less than the lower limit of the above-mentioned temperature range, the biting out of chocolates and edible foods may be too hard, or there may be a problem of lacking the freshness of a raw confectionery. It is preferably within the range.

According to the present invention, a low melting point chocolate and an edible material containing water are hermetically packaged in a container so that they can be distributed at room temperature and have a good melting and cooling sensation in the low temperature region. It is possible to obtain a confection very similar in texture to a fresh confection.

[0022]

[Examples and Comparative Examples] The effects of the present invention will be further clarified below with reference to Examples and Comparative Examples. In addition, all the parts and% illustrated below are based on weight.

Chocolate formulations a, b, c shown in Table 1
In the above, using the fats and oils shown in Table 2 for the fats and oils in the formulation, chocolate was produced in the usual manner. Then, the chocolate product temperature is kept at 30 to 40 ° C., and a container (made by Ito Kei Pack Sangyo Co., Ltd., trade name: RETOCON RE-3420-S,
Material: Retcon, Content: 75cc) and chocolate 2
The sponge cake filled with 0 g and then baked to a water activity value of 0.78 was embedded in the chocolate in the container, and the open portion of the surface was heat-sealed with the film for exclusive use of the above-mentioned container to obtain a product. It was cooled to ℃ and ate.

[Table 1] ───────────────────── Composition a b c ───────────────────── ─ Cocoa powder 10.0 10.0 10.0 Skim milk powder 15.0 15.0 15.0 Sugar 48.0 30.0 15.0 Oil and fat 27.0 45.0 60.0 Lecithin 0.3 0.3 0.3 Vanillin 0.03 0.03 0.03 ─────────────────────

[Table 2] ───────────────────────────── Type of fats and oils Melting point of fats and oils SFI value Chocolate blending (℃) 5 ℃ 30 ℃ ── ────────────────────────── 29.3 73.3 13.5 a, b, c 26.5 42.0 9.1 b 32.3 45.0 19.3 b 29.5 37.0 14.1 b ──── ──────────────────────── ： Palm fractionated oil ： Palm kernel fractionated oil and mixed oil of rapeseed hydrogenated oil ： Soybean hydrogenated oil ： Palm olein hydrogenated oil

From the above, the system using oil and fat in the formulation b had good melting and cooling sensations, and similar results were obtained when the product was stored at 20 ° C. for 1 month and then eaten. Since the blend a has a small amount of fat and oil, it is difficult to feel the mouth-feeling due to the fat and fat, and the blend c has a large amount of fat and oil and has a greasy texture. Biting out was also bad.

In the same manner, in a system in which a sponge cake baked to a water activity value of 0.63 and chocolates containing fats and oils in the formulation b are combined, a frozen dessert like a Western confectionery is obtained due to the low water activity value. I couldn't. or,
When a sponge cake baked to a water activity value of 0.90 is used, the chocolate content is 2
After storage for 1 week at 0 ° C., a marked increase in the number of general bacteria was confirmed, and it became inedible.

[0026]

As described above, according to the present invention, a confectionery having a low melting point, melting in the mouth and having a cooling sensation close to that of a Western-style confectionery can be distributed without restriction of refrigeration and room temperature. Further, by eating in a low temperature region, it is possible to further improve the melting sensation and the cooling sensation, and the present invention makes a great contribution to the market expansion of new chocolate cakes in distributed confectionery.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yoichi Tashiro 4-3 Kinudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref. Fuji Oil Co., Ltd. Tsukuba R & D Center

Claims (3)

[Claims] 1. A chocolate containing 30 to 55% by weight of fats and oils having a melting point of 20 to 30 ° C. and an SFI (solid fat content index) value of 40 to 75 at 5 ° C. and 15 or less at 30 ° C. A confectionery characterized by being covered with edible food having a water activity value of 0.65 to 0.88 at 20 ° C. and hermetically packaged in a container. 2. The confectionery according to claim 1, which can be distributed at room temperature and is for low temperature eating. 3. The method for producing a confectionery according to claim 1, wherein a non-fluid edible material is pushed into the chocolate dough placed in a container and made into a fluidized state, and hermetically sealed.