JP6347506B2 - Method for producing oily confectionery - Google Patents

Description

  The present invention relates to a method for producing oil-based confectionery having heat resistance.

  Oily confectionery consists of cocoa bean-derived ingredients (cocoa mass, cocoa powder, cocoa butter, etc.), sugars such as sugar, powdered foods made from raw milk (whole powdered milk, skim milk powder, whey powder, lactose, etc.), vegetable oils (cocoa butter Substitute oils and fats), and emulsifiers such as lecithin, fragrances and the like. Oily confectionery has a structure in which solid particles such as cocoa mass solids, saccharides, and powdered food made from raw milk are dispersed in fats and oils.

  Oil-based confectionery has a high value as a luxury product because it has a smooth mouth melt in addition to its good taste and fragrance. This smooth mouth melting depends on the meltability of fats and oils blended in oily confectionery. For example, cocoa butter is one of the typical fats and oils blended in oily confectionery, but the melting point of the fats and oils is around 32 ° C., and starts to melt rapidly around the human body temperature, and completely at 32 to 35 ° C. Suitable for producing oily confectionery that melts and has a smooth mouth melt.

  On the other hand, oily confectionery blended with cocoa butter and fats and oils having similar properties easily melts on days exceeding 35 ° C or in regions exceeding 40 ° C. As a result, there was a problem that the shape of the oil-based confectionery collapsed or melted and adhered to hands, clothes, etc., and the commercial value was lost. Furthermore, once the oily confectionery melted and cooled and hardened without tempering, there has been a problem of producing a fat bloom in which the surface becomes white and the mouth melts poorly.

  In order to solve the above problems, many heat-resistant oil-based confectionery has been developed all over the world. Representatively, various fats and oils with a melting point of 34 to 42 ° C. have been developed as fats and oils to replace cocoa butter, but since they do not melt completely in the mouth, the original smooth melting of oily confectionery is lost, and the taste The sex was decreasing.

In addition, oily confectionery having a high oil content such as 40 to 50% by weight of the oily confectionery and oily confectionery containing a large amount of milk fat have a problem of less heat resistance than general oily confectionery.
Therefore, in order to improve heat resistance, attempts have been made to reduce the total oil content to a level lower than the total oil content (30 to 35% by weight) of general oil-based confectionery. The smooth melting of the mouth was lost, and the palatability decreased.

  In addition, after molding the oily confectionery dough, a method of improving moisture resistance by storing it for several weeks in a humid environment and spraying water directly has been developed, but in each case only the surface layer is cured, Heat resistance could not be imparted to the center of the oily confectionery. Moreover, the original smooth melting of the oily confectionery was lost and long-term storage was essential.

  In Patent Document 1, 2-15% of liquid confectionery dough is added to liquid confectionery dough having fluidity containing 30% or more of non-crystalline fat at the time of molding, and mixed uniformly. A method for producing an oily confectionery characterized by molding is described.

However, in general molding of oil-based confectionery, oil-based confectionery dough is cast and molded with a molding machine such as a depositer while maintaining fluidity. Is raised so that the shape can be kept so hard that the oily confectionery dough is extruded and molded.
In general, when liquid alcohol with a high water content or a large amount of alcohol solution is added to the oily confectionery dough, the viscosity of the oily confectionery increases significantly, resulting in a gritty state like sand. Could not be maintained.

  In Patent Document 2, in the process of mixing raw materials in the production process of oily confectionery dough, the final chocolate is added to the oily confectionery raw material containing powdered foods (whole milk powder, skim milk powder, whey powder, lactose, etc.) made from raw milk. A water-containing food (including alcoholic beverages) was added so that the moisture content of the food was 0.9 to 2.7% by weight, and a part of amorphous lactose was crystallized by conching at a constant temperature for several hours. An oily confectionery dough is described.

However, generally, when alcoholic beverages are mixed at the time of raw material conching, ethanol contained in alcoholic beverages volatilizes due to high-temperature and long-time conching and subsequent refining. Moreover, it is said that patent document 2 uses the raw material containing 15.0% or more of water | moisture content as a raw material, makes the water | moisture content in liquor an essential component, and there is no description about an ethanol component.
Patent Document 2 describes an oily confectionery dough in which the ratio of amorphous lactose to total lactose is 100% by weight, but the disclosure of the effect of adding ethanol on the heat resistance of the oily confectionery is disclosed. Absent.

In Patent Document 3, 16.3% by weight of a 96% ethanol solution is added to an oily confectionery dough heated to 50.1 ° C., and then mixed and molded in a mold heated to 40 ° C. A heat-resistant oily confectionery is described in which an oily confectionery is heated at 40 ° C. for 3 days to evaporate ethanol.
Further, a heat-resistant oil-based confectionery is described in which 9% by weight of a 96% ethanol solution is added to an oily confectionery dough, then molded, heated at 50 ° C. for 5 days, and ethanol is evaporated.

  However, when the heat-resistant oil-based confectionery was manufactured, a large amount of ethanol solution was uniformly mixed with the oil-based confectionery dough, so the stirring time was extended, and the fluid oil-based confectionery dough was oily with no fluidity like aeration chocolate It became a confectionery dough. For this reason, the molding method of pouring into a mold cannot be performed by a machine. Moreover, the oily confectionery from which ethanol was evaporated collapsed slightly when chewed, and the original smooth melting of the oily confectionery was lost.

  Furthermore, since a large amount of high-concentration ethanol was added, if the high-temperature storage step of evaporating ethanol was omitted, the tongue was numbed by ethanol stimulation and could not be eaten as an oily confectionery.

  In Patent Document 3, as an embodiment, 60 g, 40 g, or 20 g of ethanol is added to 410 g of oily confectionery dough (the ethanol content contained in the oily confectionery dough is 12.8 wt%, 8.9 wt%, 4. 7% by weight).

  However, regardless of the amount added, the oily confectionery dough thickened, and the texture of the oily confectionery after molding collapsed slightly when chewed, and the original smooth melting of the oily confectionery was lost.

JP-A-57-186443 WO2011 / 125644 WO2011 / 010105

  Even if the present invention is stored and distributed under high temperature conditions, it can be eaten without losing its shape or melting and adhering to hands, clothes, etc. It is providing the manufacturing method of the oil-based confectionery which has heat resistance.

  As a result of intensive research on the above problems, the inventors of the present invention are to uniformly mix an ethanol solution with an oily confectionery dough containing amorphous sugar, immediately mold and solidify, and store for a certain period of time. And found that heat-resistant oily confectionery can be produced without losing the original smooth melting of the oily confectionery, and having heat resistance at 40 ° C. exceeding the melting point of fats and oils. .

That is, the present invention
(1) An oily confectionery dough containing 5 to 40% by weight of an amorphous sugar is kept at 28 to 36 ° C., an ethanol solution is added and mixed uniformly, immediately molded, cooled and solidified, and the obtained oily confectionery 40 A method for producing an oily confectionery characterized by storing in an air atmosphere at a temperature of 5 to 23 ° C. and a humidity of 20 to 60% RH for one day or longer so that the strength at 150 ° C. is 150 to 700 gf.
(2) The SFC (solid fat content) of the oily confectionery dough is 55 to 90% at 15 ° C, 35 to 80% at 25 ° C, and 0 to 15% at 35 ° C, (1 ) The manufacturing method of the oil-based confectionery.
(3) The method for producing an oily confectionery according to (1) or (2), wherein the ethanol solution is 95.0 to 99.8 vol% ethanol.
(4) In the molding step, the ethanol content contained in the oily confectionery immediately after molding is 0.9 to 4.0% by weight, and any one of (1) to (3) above The manufacturing method of the oil-based confectionery of item.
(5) The method for producing an oily confectionery according to any one of (1) to (4), wherein in the storage step, the number of storage days is 1 to 5 days.
(6) a) An oily confectionery dough containing 5 to 40% by weight of amorphous sugar and having an SFC of 55 to 90% at 15 ° C, 35 to 80% at 25 ° C, and 0 to 15% at 35 ° C,
b) Keep at 28-36 ° C.
c) Add 95.0-99.8 vol% ethanol solution and mix uniformly;
d) Immediately molded, cooled and solidified,
e) An oily confectionery having an ethanol content of 0.9 to 4.0% by weight immediately after molding,
f) packaging,
g) The strength of the oily confectionery at 40 ° C. is 150 to 700 gf.
The present invention relates to a method for producing an oily confectionery characterized by storing in an air atmosphere at a temperature of 5 to 23 ° C. and a humidity of 20 to 60% RH for 1 to 5 days.

  According to the present invention, even when stored and distributed under high temperature conditions, it can be eaten without losing its shape or melting and adhering to hands, clothes, etc., losing the original smooth melting of oily confectionery No oily confectionery having heat resistance can be obtained.

A mode for carrying out the present invention will be described in detail below.

  The heat-resistant oil-based confectionery in the present invention has shape retention even when stored and distributed at 40 ° C., and can be eaten without melting and adhering to hands or clothes. An oily confectionery that does not lose

  The heat resistance in the present invention was evaluated based on the four items of strength, shape retention, portability and adhesion. In addition, the quality of the confectionery as a heat-resistant oil-based confectionery was evaluated by combining the evaluation of heat resistance with the evaluation of melting in the mouth. In addition, comprehensive quality evaluation as a heat-resistant oil-based confectionery is hereinafter referred to as comprehensive evaluation.

  Comprehensive evaluation of the heat-resistant oil-based confectionery was carried out by shaping the oil-based confectionery dough into a rectangular solid of about 5 g (short side 20 mm, long side 38 mm, thickness 7 mm, hereinafter referred to as measurement sample), solidifying it by cooling, storing it for a certain period, The mixture was heated for 2 hours in a thermostat at 0 ° C. and immediately performed.

1) The strength measurement method and the evaluation standard strength refer to the maximum stress of oily confectionery measured by the following method. In the measurement method of this embodiment, the FUDOH rheometer RTC-3010D-CW is used as a measurement instrument, the approach speed is set to 2 cm / min, and the cylindrical plunger with a diameter of 3 mm enters the measurement sample until 3 mm enters. It was expressed as a numerical value (measurement unit is gf).

  The strength of the heat-resistant oil-based confectionery of the present invention requires 150 to 700 gf, preferably 200 to 650 gf, and more preferably 250 to 600 gf. If it is less than 150 gf, there is no portability, which is not preferable. On the other hand, if it exceeds 700 gf, both shape retention and portability are present, and there is no adhesion, but the texture becomes lumpy or cookie-like crispy and the original smooth melting of oily confectionery is lost. It is not preferable.

2) Whether the shape of the shape-retaining property evaluation method and the evaluation standard measurement sample is maintained or not was evaluated by comparing the shapes before and after heating with photographs. The evaluation was performed twice, and the first evaluation (hereinafter referred to as stationary evaluation) was evaluated by comparing the shape before heating with the shape after heating at 40 ° C. for 2 hours. In the second evaluation (hereinafter referred to as evaluation after movement), the shape before heating and the shape after evaluation of portability were compared, and it was evaluated whether or not the measurement sample was deformed by movement.
The evaluation is indicated by A or B, and A is assumed to have no deformation in the stationary evaluation and no deformation in the evaluation after movement. B was assumed to have a deformation of 1 mm or more that can be visually confirmed by either or both of the stationary evaluation and the evaluation after movement.

  The shape retention property of the present invention preferably satisfies the above-mentioned criterion A.

3) The portable evaluation method and the evaluation standard The measurement sample was held so as to be sandwiched between the thumb and forefinger, and evaluation was performed by moving 50 cm or more corresponding to eating behavior.
The evaluation is indicated by A to C. A is able to maintain the shape retention and the total amount of the measurement sample can be moved by 50 cm or more, B can move the total amount of the measurement sample by 25 cm or more, and C can move the total amount of the measurement sample by 25 cm. It was assumed that there was not.

  The portability of the present invention preferably satisfies the above A or B criteria.

4) Adhesive evaluation method and evaluation standard The index finger was pressed against the measurement sample for 3 seconds, and the pressed finger was immediately pressed against the white paper, and the presence or absence of oil or fat adhering to the white paper was evaluated.
The evaluation is indicated by A or B, where A is the case where there is no oil or fat adhering or coloring on the white paper, and B is the case where the oil or fat adhering or coloring is on the white paper.

  The adhesiveness of the present invention preferably satisfies the above-mentioned criteria A.

5) Evaluation standard of heat resistance Heat resistance was evaluated based on the evaluation of 1) to 4). Evaluation was shown as A to C, A or B was heat resistant, and C was not heat resistant.
A: When strength is 250 gf or more and 700 gf or less, shape retention A, portability A, and adhesion A are satisfied. B: When strength is 150 gf or more and less than 250 gf and portability A or B is satisfied. C: All that do not fall under A or B

6) Eating method of mouth melting and evaluation standard measurement sample were eaten, and it was evaluated by sensory evaluation whether it had the smooth mouth melting inherent in oily confectionery.
The evaluation is indicated by A or B, where A has a smooth mouth melt, B has a rough texture and a crunchy texture, and has no smooth mouth melt.

  It is preferable that the melting of the mouth of the present invention satisfies the criterion A.

7) Evaluation criteria for comprehensive quality evaluation as heat-resistant oil-based confectionery The above-mentioned evaluations 5) and 6) were comprehensively evaluated to determine whether the quality is favorable as a heat-resistant oil-based confectionery. In addition, evaluation was shown by AC, A or B was recognized as the quality as a heat-resistant oily confectionery, and C was not accepted as the quality as a heat-resistant oily confectionery.
A: When it is heat-resistant A, mouth-melted A B: When it is heat-resistant B, mouth-melted A C: When it corresponds to any one of heat-resistant C, mouth-melted B The oil-based confectionery referred to in the present invention is fair in Japan It is not limited to chocolate, quasi-chocolate, and chocolate products as defined in the Fair Competition Rules for the display of chocolates, which are rules approved by the Trade Commission, but any type of tempered type or non-tempered type fat cream that does not fall under the above rules. Various types of oily confectionery can be used. The chocolate indicated by the present invention may be any chocolate such as sweet chocolate, milk chocolate, and white chocolate.

In the present invention, cocoa bean-derived raw materials (cocoa mass, cocoa powder, cocoa butter, etc.), saccharides, powdered food made from raw milk, fats and oils, emulsifiers, flavors, and the like can be added to the oily confectionery as necessary.
Furthermore, powdered fruits and vegetables, beans (almonds, hazelnuts, sesame, etc.), cereals (rice, wheat, etc.), dried fruits (raisins, oranges, etc.), baked confectionery (cookies, biscuits, etc.), etc. Can also be combined.

  After mixing the said raw material, the oil-based confectionery of this embodiment is manufactured through a refining (miniaturization) process, a conching process, a tempering process, a shaping | molding process, and the storage process for providing heat resistance as needed. .

  In the present embodiment, the oil and fat raw material used for oily confectionery is, for example, shortening, butter, margarine, lard, rapeseed oil, soybean oil, corn oil, olive oil, palm oil, peanut oil, rice oil, cottonseed oil, sunflower oil, shea fat , Safflower oil, coconut oil, palm kernel oil, sesame oil, powdered oil, cocoa butter, cocoa butter substitute fat and the like. The said raw material may be used by 1 type and may use 2 or more types.

  The oily confectionery of the present invention is characterized by smooth mouth melting, but the mouth melting is determined by the fats and oils contained in the oily confectionery. In addition, melting in the mouth can be evaluated by measuring the solid fat content (SFC) of fats and oils in addition to sensory evaluation. SFC can be measured using pulsed NMR, and represents the ratio of solid fat in the total fats and oils at a predetermined temperature as a percentage.

  It is desirable that oil-based confectionery that melts well in the mouth is solid at low temperatures, starts melting rapidly when put in the mouth, and completely melts at a temperature near body temperature. That is, it is preferable that SFC of fats and oils contained in oily confectionery dough is 55 to 90% at 15 ° C, 35 to 80% at 25 ° C, and 0 to 15% at 35 ° C.

The amorphous sugar in the present invention refers to an amorphous sugar. As the amorphous sugar, saccharides such as glucose, fructose, maltose, sucrose, and lactose can be used after being amorphousized by a known method such as spray drying or freeze drying.
In the present invention, the amorphous sugar is preferably amorphous lactose which has a high skeleton forming ability, is easily available, and can be distributed at room temperature. Common sucrose and lactose are crystalline sugars, but amorphous lactose is also contained in powdered foods made from raw milk, such as amorphous lactose itself, whole milk powder, skimmed milk powder, whey powder, etc. .

  It should be noted that amorphous sucrose has a strong moisture absorption and is difficult to produce by spray drying, and is expensive to produce by freeze drying, so it is difficult to add a large amount. Amorphous oligosaccharides are not preferred because skeleton formation due to the addition of an ethanol solution does not occur.

Amorphous sugar is known to be in an unstable state compared to a crystallized state, and crystallizes and solidifies due to moisture absorption during distribution and storage. Therefore, when spray drying whole milk powder or whey powder, a part of lactose may be crystallized as a caking prevention measure.
Therefore, before producing oily confectionery, it is preferable to measure the degree of amorphization of lactose in a powdered food made from raw milk to be blended.
The content of amorphous lactose can be determined by measuring the ratio of crystalline lactose in powdered food made from raw milk and subtracting the amount of crystalline lactose from the total lactose in the food.

  An example of a method for quantifying amorphous lactose in lactose is an X-ray diffraction measurement method. In the X-ray diffraction measurement method, quantitative analysis can be performed from the ratio of the intensity of the peak generated from the crystalline component to the intensity of the halo generated from the amorphous component. Moreover, in the thermally stimulated current measurement, a low concentration amorphous component can be analyzed from the depolarization spectrum accompanying the glass transition of the amorphous component.

In this embodiment, an X-ray diffraction measurement method is used. Specifically, the powder was set in a sample cell, and measurement was performed using the following apparatus and conditions. The analysis after the measurement was performed by using the analysis software attached to the apparatus, separating multiple peaks from the obtained X-ray diffraction profile, and further calculating the crystallinity using the following formula.
X-ray diffractometer: RINT Ultima III (manufactured by Rigaku Corporation)
Tube: Copper tube Measurement time: 0.5 sec / 0.02 °
Scan angle: 2θ / θ = 5 ° to 40 °
Calculation formula: degree of crystallinity (%) = 100 × area of crystalline peak / (area of crystalline peak + area of amorphous peak)
Calculation formula: Amorphization degree (%) = 100−Crystallinity degree (%)

In the present invention, the lactose in the powdered food made from raw milk is preferably amorphous. The amorphous lactose is preferably contained in the oily confectionery dough in an amount of 5 to 40% by weight, more preferably 5 to 30% by weight, and even more preferably 5 to 20% by weight.
In addition, when content of amorphous lactose is less than 5 weight%, the addition amount of the ethanol solution required in order to acquire heat resistance increases. If the amount of the ethanol solution added exceeds a certain amount, the oily confectionery dough becomes thickened and molding becomes difficult, and the good meltability characteristic of the present invention is lost. In addition, when the content of the amorphous lactose exceeds 40% by weight, heat resistance can be obtained by adding an ethanol solution, but an oily confectionery having a hard outer shell is formed, the texture is hard, the mouth melts poorly, and is not preferable. .

  The viscosity of the oily confectionery dough of the present invention was measured using a BH viscometer. The measurement conditions were spindle No. 4. The rotation speed was 12 rpm. The measurement temperature was set to 40 ° C. when the oil-based confectionery material was melted in a hot water bath at 55 ° C. and not tempered, and 30 ° C. when tempered.

In general, the molding is performed by pouring oily confectionery dough into a mold using a depositor or the like. Therefore, the oily confectionery dough preferably has fluidity, and the viscosity at 30 ° C. after tempering is preferably 10,000 to 80000 cP, more preferably 15000 to 60000 cP, and further preferably 20000 to 40000 cP.
On the other hand, if the viscosity of the oily confectionery dough exceeds 80,000 cP, the oily confectionery dough is clogged in the nozzle of the depositor, or the oily confectionery dough does not enter the corners of the mold or bubbles are generated, which is not preferable.

  Edible ethanol is used for the ethanol solution used in the present invention. The ethanol concentration in the ethanol solution is preferably 95.0 to 99.8% by volume, more preferably 96.0 to 99.8% by volume, and even more preferably 97.0 to 99.8% by volume. Most preferably, it is 98.0 to 99.8% by volume.

  In addition, when the ethanol solution added to the oily confectionery dough is less than 95.0% by volume of ethanol, the viscosity of the oily confectionery dough increases due to the influence of a small amount of water present in the ethanol solution, and molding is difficult. Become. Similarly, when Western liquor such as brandy is added to oily confectionery dough, many Western liquors are low in alcohol concentration, and due to the influence of water present in the liquor, the thickening and lumps of oily confectionery dough are formed, and the melting of the mouth is bad and preferable. Absent. Furthermore, it is not preferable because the flavor of western liquor which is not necessary for oily confectionery is added.

In the present invention, the ethanol solution is preferably added in such an amount that the viscosity of the oily confectionery dough does not exceed 80000 cP.
For a typical sweet chocolate (cacao mass 50.0 wt%, sugar 37.0 wt%, cocoa butter 12.5 wt%, emulsifier 0.5 wt%), 99.5 vol% ethanol is 16 wt% If added, it is not preferable because it becomes 100,000 cP.

If it is common milk chocolate (sugar 42.0% by weight, cacao mass 20.0% by weight, whole milk powder 20.0% by weight, cocoa butter 17.5% by weight, emulsifier 0.5% by weight), 99.5 Addition of 4% by weight of ethanol by volume is not preferable because it becomes 90000 cP.
That is, since the viscosity when an ethanol solution is added differs depending on the type of oily confectionery dough, the amount added is preferably adjusted as appropriate.

  In general, it is known that when water is added to an oily confectionery dough, the viscosity increases violently. It is also known that by adding water, the saccharide contained in the oily confectionery dough dissolves in water, forms a skeleton, and heat resistance is improved.

However, when the ingredients in sugar-based confectionery dough (sugar, powdered food made from raw milk, etc.) are dissolved in water and these ingredients are recrystallized, a relatively large sugar skeleton is formed. Melting mouth is lost.
In addition, even if it is described in the prior art that it has heat resistance, even if the surface of the oily confectionery only has heat resistance, it appears to have shape retention, but if it is touched by hand, it will be deformed or melted. Some adhered to hands and clothes.

  On the other hand, ethanol does not increase in viscosity even when mixed with oily confectionery dough compared to water, and can be mixed uniformly in the dough. In addition, since ethanol hardly dissolves the components in the oily confectionery dough, it is possible to form a uniform fine sugar skeleton in the structure and maintain a smooth mouth melt. In addition, since the skeleton is formed in the entire oily confectionery dough, the strength is increased, and even when stored and distributed under high temperature conditions, the food does not collapse or melt and adhere to hands, clothes, etc. can do.

  The addition of the ethanol solution to the oily confectionery dough is preferably performed immediately before molding. In particular, by adding an ethanol solution immediately before molding, it is possible to prevent volatilization of ethanol and maintain a constant ethanol content during molding.

  In addition, when the ethanol solution of 10 degreeC preserve | saved in the cool dark place is added to the oil-based confectionery material kept at 30 degreeC vicinity, the temperature of oil-based confectionery material may fall rapidly and a viscosity may rise. For this reason, it is preferable that an ethanol solution is heated at about 20-35 degreeC with a sealed container, and is added to oil-based confectionery dough.

Ethanol is easy to volatilize, and volatilization starts immediately after it is added to the confectionery dough. Therefore, when mixing ethanol with oily confectionery dough uniformly, it is not preferable to stir the oily confectionery dough added with ethanol for a long time in an open state or store it without molding.
It is preferable to shorten the stirring time so that ethanol does not volatilize, to mix in a container that does not volatilize easily, or to mold immediately.
In addition, when forming oil-based confectionery dough over a long period of time, such as bread coating, it is preferable to add ethanol in a plurality of times.

  In the present invention, it is preferable that the oil-based confectionery dough to which the ethanol solution is added is immediately molded and cooled and solidified. Immediately, it is preferably within 4 hours, more preferably within 2 hours, and most preferably within 1 hour. Note that the time is not limited to this time as long as ethanol is not volatilized, such as storing oil-based confectionery dough in a container that does not volatilize easily.

In the present invention, the amount of ethanol contained in the oily confectionery dough immediately after molding is preferably 0.9 to 4.0% by weight, and 0.9 to 3.5% by weight, based on the oily confectionery dough. Is more preferable, and it is most preferable that it is 0.9 to 2.2 weight%.
Furthermore, if the amount of the ethanol solution contained in the oily confectionery material is less than 0.9% by weight, the heat resistance defined in the present application cannot be obtained. On the other hand, when an ethanol solution is excessively added to the oily confectionery dough and the amount of the ethanol solution contained in the oily confectionery dough immediately after molding exceeds 4.0% by weight, heat resistance is obtained, but a hard outer shell is provided. An oily confectionery is formed, the texture is hard and the mouth melts poorly, which is not preferable. Moreover, since ethanol with a high concentration is added, an ethanol odor is not preferable.
However, the amount of ethanol added needs to be adjusted according to the composition of the oily confectionery.

In the present embodiment, the amount of ethanol contained in the oily confectionery was measured using an ultraviolet absorbance measurement method. The measurement was performed by melting oily confectionery, diluting 100 times with distilled water, and using the research reagent F-kit ethanol (manufactured by JK International Co., Ltd.) under the following conditions.
Wavelength: 340nm
Optical path length: 1cm
Measurement temperature: 20 ° C
Oily confectionery obtained by mixing an ethanol solution with oily confectionery dough, molding and cooling requires a storage step for the purpose of improving heat resistance. Although storage temperature is performed at the temperature of 23 degrees C or less at which oily confectionery does not melt | dissolve, it is preferable that it is 5-23 degreeC, and it is more preferable that it is 13-20 degreeC.

  Moreover, in order to improve heat resistance, it is necessary that a certain amount of ethanol is maintained in the oily confectionery immediately after molding, and 40 ° C., 50 ° C. or more that promotes volatilization of ethanol. Storage at this temperature is not preferred.

  In the present invention, humidity refers to RH (relative humidity). The storage humidity is preferably 20 to 60% RH, and if the storage is continued in an environment higher than 60% RH, the melting of the oily confectionery is worsened.

  The storage step is performed until the strength of the oily confectionery heated at 40 ° C. for 2 hours exceeds 150 gf. Although the sugar skeleton by ethanol becomes stronger as the storage days become longer, for example, when the storage exceeds 23 ° C. for 5 days, the skeleton formation becomes gradual. Moreover, although you may store for more than 5 days, since productivity will worsen when it exceeds 2 weeks, the one where a storage day is short is preferable. That is, it is preferable to obtain heat resistance in 1 to 5 days.

  In general, oily confectionery is stored at 5 to 23 ° C., but the present invention is storage for forming a skeleton by adding amorphous sugar and ethanol, and temporary storage before product shipment or oily confectionery. This is different from storage for suppressing blooms and storage for checking whether blooms occur in oily confectionery.

  It is preferable to package the oily confectionery during storage in order to prevent the volatilization of ethanol, but once the heat resistance is obtained, the ethanol in the oily confectionery may be volatilized. Volatilization may be continued in a released state, degassed to such an extent that the scent of oily confectionery does not fly, or silica gel may be placed in the packaging material.

  The heat-resistant oil-based confectionery of the present invention is a baked confectionery such as granular chocolate, pot-hanging (bread coating) chocolate, chocolate with center cream, chocolate with beans, sugar-coated chocolate, chocolate bar, cookies, snacks, etc. It can also be used as a chocolate snack in combination.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these. In the following examples, unless otherwise specified, molding was performed using a mold of approximately 5 g of a rectangular parallelepiped (short side 20 mm, long side 38 mm, thickness 7 mm).

  The sugar and lactose used in this embodiment were those with a degree of amorphization of 0%, which is a general distribution product.

  In addition, the amount of lactose in powdered foods made from raw milk was calculated by multiplying the amount of carbohydrate by 99.8% (from Asakura Shoten Publishing, “Milk General Encyclopedia”, 3rd edition (1998)). The amount of carbohydrates in the powdered food made from raw milk was calculated by a so-called subtraction method (a value obtained by subtracting the total of water, protein, lipid and ash from 100).

  The degree of amorphization in powdered food made from raw milk was measured by an X-ray diffraction measurement method. The amount of lactose and the degree of amorphization in the powdered food made from raw milk used in this example are shown below.

  Amorphous sucrose is highly hygroscopic and difficult to store, so sugar and defatted concentrated milk are dissolved in an aqueous solution and manufactured by spray drying.

A product prepared by adding 40% nonfat concentrated milk was amorphous sucrose 60, and a product manufactured by adding 20% nonfat concentrated milk was amorphous sucrose 80.
[Sugar]
-Sugar: Amorphization degree 0% (Meiji Food Materia Co., Ltd.)
Amorphous sucrose 60 (a mixture of 60% amorphous sucrose and 40% non-fat concentrated milk, lactose content 20.6%): degree of amorphousization 100%
Amorphous sucrose 80 (a mixture of 80% amorphous sucrose and 20% nonfat concentrated milk, lactose content 10.3%): degree of amorphousization 100%
Amorphous lactose was prepared by dissolving lactose in an aqueous solution and spray drying.
[Powdered food made from raw milk]
Lactose (lactose 99.8% by weight): Amorphization degree 0%
Amorphous lactose (lactose content 99.8% by weight): Amorphization degree 100%
-Whey powder A (lactose content 75.5% by weight): Amorphization degree 18% (Meiji Co., Ltd.)
-Whey powder B (lactose content 76.9% by weight): 100% amorphous (Morinaga Milk Industry Co., Ltd.)
・ Skim milk powder (lactose content 51.5% by weight): Amorphization degree 100% (Meiji Co., Ltd.)
Whole milk powder (lactose content 38.1% by weight): Amorphization degree 100% (Meiji Co., Ltd.)
The specific gravity of the ethanol solution used in this example was 0.8. Further, an ethanol solution heated to 24 ° C. was added to the oily confectionery dough.

The heat resistance in the present invention was evaluated based on the four items of strength, shape retention, portability and adhesion. In addition, whether the quality is desirable as a heat-resistant oil-based confectionery, the heat resistance evaluation and the mouth melting evaluation were combined and evaluated comprehensively.
〔Strength〕
The numerical value of the maximum stress described in the paragraph (0028) is expressed in gf.
[Shape retention]
A: There is no deformation in the stationary evaluation, and there is no deformation even in the evaluation after movement. B: There is a deformation of 1 mm or more that can be visually confirmed by either or both of the stationary evaluation and the evaluation after movement. [Portability]
A: Maintains shape retention and can move the entire measurement sample by 50 cm or more B: Can move the entire measurement sample by 25 cm or more C: Cannot move the entire measurement sample by 25 cm [Adhesion]
A: No adhesion or coloring of oil or fat on white paper B: Adhesion or coloring of oil or fat on white paper [heat resistance]
A: When strength is 250 gf or more and 700 gf or less, shape retention A, portability A, and adhesion A are satisfied. B: When strength is 150 gf or more and less than 250 gf and portability A or B is satisfied. C: All that do not fall under A or B [Melting mouth]
A: Melting in the mouth is good (smooth melting in the mouth)
B: Melting in the mouth is bad (grainy, crispy texture)
〔Comprehensive evaluation〕
A: When heat resistance is A, mouth melting A B: When heat resistance B is mouth melting A C: When either heat resistance C or mouth melting B is applicable

<Test Examples 1 to 6>
[Relationship between amorphous lactose content and heat resistance]
Powdered food made from raw milk is mixed with vegetable fats and oils, refined using a refiner, and then the oils and fats mixture that has been molded, cooled and solidified by adding ethanol is packaged, and the temperature is kept at 20 ° C. and humidity 40% RH for one day. After storage and heating at 40 ° C. for 2 hours, the heat resistance was evaluated immediately. The results are shown in Table 1.

Test example 1
The oil and fat mixture blended with crystalline lactose did not improve heat resistance even when ethanol was added.

Test example 2
The oil / fat mixture containing 70 g of amorphous lactose improved the heat resistance by adding ethanol, but the strength exceeded 700 gf, and the tissue had hardened.

Test examples 3, 4, 6
The higher the amorphous lactose content, the better the heat resistance by adding ethanol.

Test Example 5
The oil-and-fat mixture containing whey powder A having a low amorphous lactose content did not satisfy the heat resistance standard under the conditions of storing at 20 ° C. and 40% RH for 1 day after molding.

<Comparative Examples 1 and 2>
[Verification of heat resistance of general oil-based confectionery]
Sweet chocolate (cacao mass 50.0 g, sugar 37.0 g, cocoa butter 12.5 g, emulsifier 0.5 g) and milk chocolate (sugar 42.0 g, cacao mass 20.0 g, whole milk powder 20.0 g, cocoa butter 17.5 g, Each emulsifier (0.5 g) was melted in a hot water bath at 55 ° C., molded after tempering, cooled and solidified, packaged, and stored at 20 ° C. for 1 day. The chocolate was evaluated for heat resistance and melting in the mouth immediately after heating at 40 ° C. for 2 hours in each temperature range.
The temperature of the incubator is 28.0, 30.0, 30.2, 30.5, 31.0, 31.5, 32.0 ° C, and the molded product is used only once. A new molded product was used. The results are shown in Table 2.

<Comparative Examples 1 and 2>
The chocolates described in Comparative Examples 1 and 2 had heat resistance only up to 30.5 ° C.

<Comparative Examples 3-7, Examples 1-4>
[Changes in viscosity and heat resistance due to the addition of water or ethanol]
300 g milk chocolate (sugar 42.0 g, cacao mass 20.0 g, total milk powder 20.0 g with 8% amorphous lactose content, cocoa butter 17.5 g, emulsifier 0.5 g) is melted in a hot water bath at 55 ° C. and tempered. After (dough temperature 30 ° C.), water or 99.5% by volume ethanol was added and mixed uniformly.
Of milk chocolate dough with ethanol added, 50 g is immediately molded, cooled, solidified, packaged, stored at 20 ° C. and 50% RH for 1 day, and then warmed at 40 ° C. for 2 hours. Please evaluate it comprehensively. The group in which the viscosity of the milk chocolate dough exceeded 90000 cP could not be cast and molded, and the dough was pushed into the mold with a spatula and molded.
Of the milk chocolate dough added with ethanol, 250 g was measured for viscosity at 30 ° C. The evaluation results are shown in Table 3.

Comparative Examples 4 and 5
In any of the examples, the chocolate dough was vigorously thickened by the addition of water and could not be cast. Moreover, in Comparative Example 5, roughness occurred and smooth melting of the mouth was lost.

Comparative Examples 6 and 7
Although no significant increase in viscosity was observed due to the addition of ethanol, the heat resistance was not improved at an ethanol addition amount of 0.8 g. In addition, when 1.6 g of ethanol was added, the strength increased when the number of storage days was 1, but the heat resistance standard was not satisfied.

Examples 1-3
When the amount of ethanol added exceeded 2.4 g, the strength exceeded 250 gf, and there was shape retention and portability, and there was no adhesion. Further, even when ethanol was added, no roughness was produced and the mouth melted smoothly.

Example 4
When the amount of ethanol added exceeded 4.8 g, the viscosity increased remarkably, but the strength exceeded 250 gf, shape retention and portability, and no adhesion. Further, even when ethanol was added, no roughness was produced and the mouth melted smoothly. However, the ethanol odor was strong and the flavor was bad.

<Comparative Examples 8-10, Example 5>
[Examination of the amount of ethanol added to amorphous lactose]
100 g of sweet chocolate (cacao mass 40.0 g, sugar 45.0 g, cocoa butter 14.5 g, emulsifier 0.5 g) was melted in a hot water bath at 55 ° C., and amorphous lactose was added. The amorphous lactose was added in an amount of 0, 5, 10, 20 g to 100 g of the sweet chocolate dough and mixed uniformly. After tempering the chocolate dough (dough temperature 32 ° C.), 2.4 g of 99.5% ethanol by volume is added, mixed uniformly, molded, cooled and solidified, packaged, and packaged at 20 ° C. and humidity 60% RH for 1 day. Stored. The oily confectionery was heated at 40 ° C. for 2 hours to evaluate heat resistance, and the results are shown in Table 4.

Comparative Examples 8 and 9
When the amorphous lactose content was less than 5.0% by weight, the strength did not exceed 150 gf even when ethanol was added.

Example 5
The strength exceeded 250 gf, shape retention and portability, no adhesion, and smooth melting in the mouth.

Comparative Example 10
The strength exceeded 700 gf, and there was shape retention and portability, and there was no adhesion, but the mouthfeel was not good, and the mouth melted poorly, resulting in a cookie-like texture.

<Comparative Examples 11 and 12, Examples 6 and 7>
[Examination of storage days using oily confectionery with a total fat content of 42% by weight]
100 g of sweet chocolate (cacao mass 40.0 g, amorphous lactose 40.0 g, cocoa butter 19.5 g, emulsifier 0.5 g) was melted at 55 ° C., and after tempering (dough temperature 30 ° C.), 99.5 vol% ethanol was added. 0, 0.8, 1.6, and 2.4 g were added and mixed uniformly, and then immediately molded and cooled and solidified. The oily confectionery obtained by molding was packaged and stored at 20 ° C. and 20% RH for 3, 90 days, and then heated at 40 ° C. for 2 hours to comprehensively evaluate whether it was a desirable quality as a heat-resistant oily confectionery. The results are shown in Table 5.

Comparative Example 11
Even when the amorphous lactose content was 40% by weight, the heat resistance was not improved unless ethanol was added.

Comparative Example 12
Even when the amorphous lactose content was 40% by weight, the heat resistance was not improved when the ethanol addition amount was less than 0.8 g.

Example 6
Even when stored for 3 days after molding, the strength was 90 gf, but when stored for 90 days after molding, the strength exceeded 150 gf, and the heat resistance standard was satisfied. The heat resistance improved as the storage days increased, but the productivity was poor after 90 days storage.

Example 7
Heat resistance was obtained by storing for 3 days after molding, and by storing for 90 days after molding, the strength exceeded 250 gf, shape retention and portability, no adhesion, and smooth melting in the mouth.

  The addition of amorphous lactose and ethanol also improved heat resistance even for oily confectionery with a total fat content exceeding 40%.

<Comparative Examples 13-17, Examples 8-11>
[Examination of storage days using oily confectionery with a total fat content of 35% by weight]
Three types of sweet chocolate were produced in which the sugar contained in sweet chocolate (cacao mass 45.0 g, sugar 45.0 g, cocoa butter 9.5 g, emulsifier 0.5 g) was partially replaced with amorphous lactose. The alternatives from sugar to amorphous lactose were 10, 20, and 30 g.

  100 g of the sweet chocolate was melted at 55 ° C., tempered (dough temperature 30 ° C.), added with 0.8, 1.6, and 2.4 g of 99.5% ethanol by volume, mixed uniformly, and immediately molded. And cooled and solidified. Package the oily confectionery obtained by molding, store it at 20 ° C and 20% RH for 1, 2, and 5 days, then heat it at 40 ° C for 2 hours, and evaluate comprehensively whether it is a desirable quality as a heat-resistant oily confectionery did. Table 6 shows the results obtained by adding 0.8 g of 99.5 vol% ethanol, Table 6 shows the results obtained by adding 1.6 g and Table 8 by 2.4 g.

Comparative Examples 13-15
The group in which 0.8 g of ethanol was added to sweet chocolate in which sugar was replaced with amorphous lactose 10, 20, and 30 g did not improve heat resistance even after storage for 5 days after molding.

Comparative Example 16
In the case of adding 1.6 g of ethanol to sweet chocolate in which 10 g of sugar was replaced with amorphous lactose, the strength increased as the storage days increased to 1 day, 2 days, and 5 days, but the heat resistance standard was not satisfied. .

Example 8
When 1.6 g of ethanol is added to sweet chocolate in which 20 g of sugar is replaced with amorphous lactose, heat resistance is obtained by storing for 2 days after molding, and strength is more than 250 gf by storing for 5 days after molding, It had shape retention and portability, no adhesion, and the mouth melted smoothly.

Example 9
When 1.6 g of ethanol is added to sweet chocolate in which 30 g of sugar is replaced with amorphous lactose, the strength exceeds 250 gf by storage for 2 days or more after molding, shape retention and portability, and no adhesion Moreover, the melting in the mouth was smooth.

Example 10
When 2.4 g of ethanol is added to sweet chocolate in which 10 g of sugar is replaced with amorphous lactose, heat resistance can be obtained by storing it for at least one day after molding, and if it is stored for five days after molding, the strength exceeds 250 gf and is maintained. It was formable and portable, had no adhesion, and the mouth melted smoothly.

Example 11
When 2.4g of ethanol is added to sweet chocolate in which 20g of sugar is replaced with amorphous lactose, the strength exceeds 250gf by storing it for 1 day after molding, it has shape retention and portability, no adhesion, and it melts in the mouth Was smooth. However, when stored for 2 days or more after molding, the strength exceeded 700 gf, the texture of chocolate became hard, and the smoothness was lost.

Comparative Example 17
When 2.4g of ethanol is added to sweet chocolate with 30g of sugar replaced by amorphous lactose, if it is stored for more than one day after molding, the strength will exceed 700gf, the texture of chocolate will become hard, and the smoothness will be lost. It was. And when it exceeded 900 gf, it was a crunchy texture.

<Comparative Example 18, Examples 12 and 13>
[Examination of ethanol required for molding]
300 g milk chocolate (22.0 g sugar, 20.0 g cacao mass, 20.0 g whole milk powder containing 8 g amorphous lactose, 17.5 g cocoa butter, 0.5 g emulsifier) was melted in a hot water bath at 55 ° C. and heated to 32 ° C. After adjusting and tempering using BOB fat (β2-type crystals of 1,3-dibehenoyl-2-oleoyl glycerol), 2.4 g of 99.5 vol% ethanol was added and mixed. The mixing was performed at 200 rpm with a mixer, and was molded immediately after stirring for 1, 3, and 5 minutes, and then cooled and solidified. The oily confectionery after molding was packaged, stored at 23 ° C. and 30% RH for 3 days, then heated at 40 ° C. for 2 hours, and comprehensively evaluated whether it was a desirable quality as a heat-resistant oily confectionery. The evaluation results are shown in Table 9.

Comparative Example 18, Examples 12 and 13
Stirring is essential to uniformly disperse ethanol in the chocolate dough, but as the stirring time increased, the ethanol volatilized and decreased, and the heat resistance decreased. In all examples, 2.4 g of ethanol was added. However, when the ethanol content immediately after molding was measured, the ethanol content decreased to 0.5 g after 5 minutes of stirring, and heat resistance could not be imparted. It was.

  In the present invention, it is necessary that a certain amount of ethanol is present at the time of molding, and after addition of ethanol, it is necessary to mix in a short time so that ethanol does not volatilize or to mix in a container that does not volatilize easily. Furthermore, it is necessary to mold immediately after ethanol is uniformly dispersed.

<Comparative Example 19>
[Comparison with Patent Document 3]
Milk chocolate described in Patent Document 3 (sugar 50.4% by weight, cocoa butter substitute fat 27.3% by weight, desalted whey 13.9% by weight, cocoa butter 6.6% by weight, cacao mass 1.0% by weight, (Emulsifier 0.5 wt%, vanillin 0.2 wt%) 102.5g warmed to 50 ° C, 96% ethanol solution was added 16.3% wt%, mixed uniformly, and warmed to 40 ° C The oily confectionery molded in the mold was stored at 40 ° C. for 3 days, and further heated at 40 ° C. for 2 hours to comprehensively evaluate whether it was a desirable quality as a heat-resistant oily confectionery. The evaluation results are shown in Table 10.

Comparative Example 17
Since 19.5% by weight of ethanol was added, the stirring time for uniform mixing was extended, and the smooth chocolate was whipped with air and without fluidity. Moreover, since there was no fluidity | liquidity, shaping | molding using a depositor was not possible and it shape | molded so that it might push into a type | mold.
The chocolate after storage at 40 ° C. for 3 days had a texture that collapsed slightly, and the original smooth melting of the oily confectionery was lost.
In addition, the whipped chocolate was brittle in structure, and the measurement value of the strength was 110 gf for the first time, 330 gf for the second time, and 170 gf for the third time, and the measurement error was large.

Similarly, a milk chocolate having an ethanol content of 19.5% by weight, 12.8% by weight, 8.9% by weight, and 4.7% by weight in an oily confectionery dough at 20 ° C. and a humidity of 30% RH Stored for 3 days.
As a result, since the amount of ethanol added is large, smooth chocolate has a whipped shape that embeds air and has no fluidity, resulting in a texture that breaks down slightly, and the original smooth melting of oily confectionery has been lost . Furthermore, since ethanol did not volatilize at 20 ° C., the ethanol smell was strong and the flavor was bad.

<Example 14, Comparative Examples 20 and 21>
[Verification of the effect of amorphous sucrose]
2.4g of ethanol is added to 100g of milk chocolate (sugar or amorphous sucrose, skim milk powder, cacao mass, cocoa butter, emulsifier, see Table 10 for composition), after tempering (dough temperature 30 ° C), 99.5 vol% ethanol Was added and mixed uniformly, and then immediately molded and cooled and solidified. The oily confectionery obtained by molding was packaged and stored at 20 ° C. and 30% RH for 5 days, and then heated at 40 ° C. for 2 hours to comprehensively evaluate whether it was a desirable quality as a heat-resistant oily confectionery. The results are shown in Table 11.

Example 14
The strength exceeded 250 gf, shape retention and portability, no adhesion, and smooth melting in the mouth.

Comparative Examples 20 and 21
When the sugar of Example 12 was replaced with amorphous sucrose, the strength was significantly increased as compared with Example 12. However, compared to amorphous lactose, a large sugar skeleton was formed, which was not preferable because of a crunchy texture.

Claims (5)

The oily confectionery dough amorphous Lactose containing 5 to 40 wt%, kept at 28 to 36 ° C., was added an ethanol solution were uniformly mixed, immediately molded, cooled and solidified, at 40 ° C. The resulting oily confectionery Is a method for producing an oily confectionery characterized by being stored in an air atmosphere at a temperature of 5 to 23 ° C. and a humidity of 20 to 60% RH for 1 day or more so that the strength of the oil becomes 150 to 700 gf. A method for producing an oil-based confectionery, wherein the content of ethanol contained in the confectionery is 0.9 to 4.0% by weight . The SFC (solid fat content) of the oily confectionery dough is 55 to 90% at 15 ° C, 35 to 80% at 25 ° C, and 0 to 15% at 35 ° C. Method for producing oily confectionery. The method for producing an oily confectionery according to claim 1 or 2, wherein the ethanol solution is 95.0 to 99.8 vol% ethanol. In the said storage process, storage days are 1-5 days, The manufacturing method of the oil-based confectionery of any one of Claims 1-3 characterized by the above-mentioned. a) amorphous milk sugars contained 5 to 40 wt%, and the SFC, 55 to 90% at 15 ° C., 35 to 80% at 25 ° C., the oily confectionery dough 0 to 15% at 35 ° C.,
b) Keep at 28-36 ° C.
c) Add 95.0-99.8 vol% ethanol solution and mix uniformly;
d) Immediately molded, cooled and solidified,
e) An oily confectionery having an ethanol content of 0.9 to 4.0% by weight immediately after molding,
f) packaging,
g) The strength of the oily confectionery at 40 ° C. is 150 to 700 gf.
A method for producing an oily confectionery characterized by storing in an air atmosphere at a temperature of 5 to 23 ° C. and a humidity of 20 to 60% RH for 1 to 5 days.