JP7170777B2 - Confectionery and its manufacturing method - Google Patents

Description

To provide a heat-resistant confectionery having an excellent chocolate flavor and a crisp, crystalline and light palate feeling, and a method for producing the same.

Chocolate is a confectionery made from cacao ingredients (cocoa mass, cocoa powder, cocoa butter), sugars, emulsifiers, and the like. Since cacao-derived fats and oils have a low melting point, there is a problem that chocolate softens at 28° C. or higher and melts at high temperatures.
In order to solve this problem, heat-resistant chocolate manufactured by baking is known. However, baked heat-resistant chocolate is not preferable because it has a crunchy texture. In addition, it was necessary to set the temperature to around 150° C. during firing, and it was difficult to secure safe manufacturing facilities.

On the other hand, attempts have been made to produce heat-resistant confectionery having a chocolate flavor and a light chewing sensation by applying the candy production method.
In this method, a small amount of cacao mass is added to conventional hard candy to achieve a crispy texture, but in this case, the chocolate flavor is not sufficiently obtained.

On the other hand, if a large amount of cocoa mass is added in the same way to produce a more chocolate flavor, the crispy texture is lost. Furthermore, hard candies containing cocoa mass have an unpleasant texture when chewed, because the fragments get stuck in the teeth.
Hard candies containing cocoa mass do not melt at room temperature, but at around 60° C., the surface of the candies melts and sticks to each other, resulting in insufficient heat resistance.
In addition, conventional soft candies and gummy candies can contain a large amount of cacao mass, but they have a highly elastic texture and cannot achieve a crispy texture. Moreover, the surface of the candy becomes sticky at around 60°C.

In this specification, chocolate is not limited to regulations (Fair Competition Regulations Concerning Labeling of Chocolates) or legal regulations, but means all chocolates containing components derived from cacao beans.

Patent Literature 1 discloses baked chocolate that is not sticky with fingers, and discloses the preparation of chocolate dough containing 10-30% trehalose. On the other hand, the baked chocolate of Patent Document 1 requires a step of baking at a high temperature of 200° C. in the manufacturing process, and requires special manufacturing equipment. In addition, the amount of cocoa mass is not large, and it cannot be said that the chocolate feeling is high.

Patent Document 2 discloses a method for producing heat-resistant chocolate, and discloses a method for heating and solidifying a chocolate dough containing 1-30% by weight of any one of trehalose, palatinose and glucose at 80-100°C. However, in Patent Document 2, cocoa mass is less than 10% by weight in any of the examples, and it cannot be said that the chocolate feeling is high.

Japanese Patent No. 5205311 JP 2014-87319 A

To provide a confectionery having an excellent chocolate flavor and a light texture with a crunchy crystal feeling, which could not be obtained with conventional chocolates and candies claiming heat resistance. In the present invention, the phrase "having a crystal feeling" means that fine crystals derived from sugar are perceived.

Provided is a confectionery characterized by containing 56% by weight or more of crystalline sugar and 18% by weight or more of cacao mass, based on the solid content conversion ratio. In addition, a step of mixing crystalline sugar, cacao mass, and water and boiling down at a temperature of 105 ° C or higher and 150 ° C or lower, a step of adjusting the temperature of the boiled down dough to 45 ° C or higher and 105 ° C or lower, adding crystalline sugar to the temperature-controlled dough To provide a method for producing confectionery comprising a step of mixing fine powder of crystalline sugar and a step of molding a dough mixed with fine powder of crystalline sugar.

The confectionery of the present invention has heat resistance and does not melt at 60°C. In addition, the confectionery of the present invention has a smooth texture and a crunchy crystal texture. In addition, the confectionery of the present invention has a high proportion of cocoa mass, has a high chocolate feeling, and can fully enjoy the flavor of chocolate. Moreover, the confectionery of the present invention does not require baking at a high temperature during production.

1 is a manufacturing process diagram of Example 1. FIG. FIG. 10 is a manufacturing process diagram of Example 2; FIG. 10 is a manufacturing process diagram of Example 3; FIG. 10 is a manufacturing process diagram of Example 4; FIG. 10 is a manufacturing process diagram of Example 5; It is a manufacturing process drawing of Example 6. FIG. FIG. 10 is a manufacturing process diagram of Example 7; FIG. 10 is a manufacturing process diagram of Example 8; It is a manufacturing process drawing of Example 9. FIG. FIG. 10 is a manufacturing process diagram of Example 10; It is a manufacturing process drawing of Example 11. FIG. 4 is a manufacturing process diagram of Comparative Example 1. FIG. 4 is a manufacturing process diagram of Comparative Example 2. FIG. FIG. 10 is a manufacturing process diagram of Comparative Example 3; FIG. 12 is a manufacturing process diagram of Example 12; FIG. 13 is a manufacturing process diagram of Example 13; FIG. 11 is a manufacturing process diagram of Example 14;

One embodiment of the present invention provides a confectionery characterized by containing 56% by weight or more of crystalline sugar and 18% by weight or more of cacao mass, based on the solid content conversion ratio. In the present embodiment, the crystalline carbohydrate content is preferably 56% by weight or more and 74% by weight or less, and the cacao mass content is preferably 18% by weight or more and 30% by weight or less.

In addition, the ratio of solid content in the above refers to the ratio of the weight obtained by subtracting the weight of water from each raw material to the weight of the finished product (including water). The moisture content of the finished product can be set to 10 to 12% by weight.

Examples of crystalline carbohydrates include sugars such as sugar, glucose, fructose, lactose, maltose, xylose, trehalose and palatinose, and sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, mannitol, lactitol and reduced palatinose. These may be used alone or in combination of two or more.
In addition, starch syrup such as halodex, glycerin, emulsifiers, and the like may be added to the confectionery according to the present embodiment.
In addition, the confectionery of the present embodiment can contain milk raw materials such as sweetened condensed milk and milk powder for the purpose of improving flavor such as imparting a milky feeling, and also fresh cream, coffee powder, vanilla extract, flavoring. can include
In addition, the additives are not limited to the above, and all kinds of substances such as coloring agents, seasonings, high-intensity sweeteners, fruit juices, vitamins, minerals, substances and microorganisms for the purpose of promoting health can include

A second embodiment of the present invention includes a step of mixing crystalline sugar, cacao mass, and water and boiling down at 105° C. or higher and 150° C. or lower, a step of adjusting the temperature of the boiled down dough to 45° C. or higher and 105° C. or lower, and adjusting the temperature. The present invention provides a method for producing confectionery comprising a step of mixing fine powder of crystalline saccharide into the dough obtained by mixing the fine powder of crystalline saccharide, and a step of molding the dough mixed with the fine powder of crystalline saccharide. Furthermore, in this embodiment, based on the raw material blending ratio, a step of mixing the raw materials so that the crystalline sugar is 52% by weight or more and 70% by weight or less and the cocoa mass is 19% by weight or more and 30% by weight or less, A step of adding water to the raw material and boiling it down at a temperature of 105°C or higher and 150°C or lower, a step of adjusting the temperature of the boiled down dough to 45°C or higher and 105°C or lower, and mixing fine powder of crystalline saccharide with the temperature-controlled dough. Provided is a method for producing confectionery, comprising a step of forming a dough mixed with fine powder of crystalline sugar.

In addition, a third embodiment of the present invention comprises the steps of: mixing crystalline saccharide and water and boiling down at a temperature of 105°C or higher and 150°C or lower; adding cocoa mass to the boiled down mixture; Provided is a method for producing confectionery comprising the steps of adjusting the temperature to 105°C or less, mixing fine powder of crystalline sugar with the temperature-controlled dough, and molding the dough mixed with fine powder of crystalline sugar. do. In this production method, the temperature of the cocoa mass can be adjusted in advance to 65° C. or higher and 70° C. or lower. , may be added as a solid. Furthermore, after adding the cocoa mass, a step of stirring the entire dough can be provided.

Next, a second embodiment and a third embodiment will be described.
Starch syrup such as Halodex, glycerin, an emulsifier, etc. may be added in the step of mixing raw materials before the step of boiling down. Halodex is starch syrup containing maltosyltrehalose (a tetrasaccharide in which maltose and trehalose are linked) at a solid content of 50% by weight or more. Halodex has the effect of controlling the progress of crystallization of the dough. When Halodex is added, it is preferably added in an amount of 1 to 2% by weight, and can impart stability over time to the final product.

Glycerin has the effect of lowering the water activity of the final product and, as a result, can impart stability over time to the final product. In addition, there is an effect of reducing the viscosity of the dough, and as a result, an improvement in manufacturability is recognized. When glycerin is added, the amount added is preferably 1 to 6% by weight.

The emulsifier has an emulsifying role, an antifoaming action, and an effect of controlling the progress of crystallization of the dough. As a result, an effect of imparting stability over time to the final product is observed, and an improvement in manufacturability is recognized. When an emulsifier is added, the amount added is preferably 0.2 to 1.5% by weight. Examples of emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. Emulsifiers other than those described above can be used to obtain the same effect. In particular, lecithin has the effect of reducing dough viscosity and suppressing the occurrence of blooming in the final product.

In addition, for the purpose of improving the flavor, such as imparting a feeling of milk, appropriate amounts of dairy ingredients such as sweetened condensed milk and milk powder, fresh cream, coffee powder, vanilla extract, etc., are added before the boiling process. can be used.

Between the step of boiling down and the step of adjusting the temperature, a step of adjusting the Brix value of the dough to 70 or more and 80 or less can be further provided.

In the step of mixing the fine powder of crystalline sugar, the size of the fine powder of crystalline sugar is preferably 840 μm or less, more preferably 425 μm or less. Moreover, there is no particular lower limit for the size of the fine powder. The amount of the fine powder of crystalline saccharide added is preferably 4% by weight or more and 10% by weight or less. The addition of fine powder of crystalline saccharide contributes to a crisp, crystalline and light texture.
By adding the main crystalline saccharide raw material in a fine powder state to the dough after boiling down, it is possible to obtain particularly remarkable effects of texture and heat resistance.

In the step of mixing the fine powder of crystalline saccharide, a flavor (sensitive to heat), vanilla extract, etc. may be added and mixed together for the purpose of improving the flavor.

A step of stirring the entire dough may be provided between the step of mixing the fine powder of crystalline saccharide and the step of molding the dough. In the stirring step, stirring using a spatula, stirring using a mixer, a stirrer, an ultrasonic stirrer, a homogenizer, or the like can be employed. Sufficient stirring makes it possible to reduce oil seepage from finished confectionery.
In addition, in each mixing step, a mixing method such as mixing with a spatula, mixing with a mixer, or mixing with an extruder can be employed.

A starch mold, a silicone mold, a wax paper box, or the like can be used in the process of molding the dough. Further, molding using a ball cutting machine or stamping machine, molding using a cutter, or the like may be performed.

After the step of molding the dough, a step of cooling the molded dough to room temperature may be provided.
Moreover, after molding the dough, a drying process can be provided in which the molded dough is dried at a temperature of 40° C. or more and 60° C. or less for 12 hours or more and 48 hours or less.

In the drying step, the drying temperature is preferably 40°C or higher and 60°C or lower, more preferably 45°C or higher and 55°C or lower, and most preferably 50°C.

The moisture content of the finished product can be set to 10 to 12% by weight. Although it was 11% by weight in the following examples, it is of course not limited to this.

The confectionery according to the embodiment of the present invention or the confectionery produced by the production method of the present invention has a rich chocolate flavor and texture, that is, fondant chocolate (the outside is moist and solid, and the inside is It has a smoothness reminiscent of liquid chocolate, a crunchy crystal feeling like powdered sugar, and a good melting in the mouth. In addition, this confectionery has excellent heat resistance and does not melt even at a temperature of 60°C, and does not lose its shape retention.

The confectioneries of Examples 1 to 8 were produced by the production method of the second embodiment, and the confectionery of Examples 9 to 11 were produced by the production method of the third embodiment at the mixing ratios shown in Table 1, respectively. In addition, the confectionery of Comparative Examples 1 and 2 were produced by the production method of the second embodiment, and the confectionery of Comparative Example 3 was produced by a production method different from the second and third embodiments at the mixing ratios shown in Table 2. manufactured. Details of the respective manufacturing methods of Examples 1 to 11 and Comparative Examples 1 to 3 are described in detail in FIGS. In addition, Example 2 is shown as a reference example.

In both Tables 1 and 2, the unit is % by weight, and the ratio is indicated by the blending ratio of raw materials. The raw material mixing ratio is the ratio of the weight of each raw material added during production (including water) to the total weight of all raw materials (excluding water used for preparation). In the manufacturing process, water was added when the raw materials were blended, and after the boiling down process and the drying process, the finished product contained about 11.0% by weight of water.

In Tables 1 and 2, the evaluation criteria for texture are as follows.
Good: Crisp and crystalline like powdered sugar, with a favorable texture reminiscent of chocolate fondant.
△: The texture is reminiscent of chocolate fondant, but sticky and toothy.
x: Grains of crystals are scarcely felt, sticky on the teeth and poor melting in the mouth.

In Tables 1 and 2, the evaluation criteria for heat resistance are as follows.
⊚: It does not become liquid even at 60°C and has shape retention.
◯: Although heat resistance is not immediately after finishing, crystallization progresses after several days, and it does not become liquid even at 60° C. and has shape retention.
Δ: Softened, but not liquefied at 60° C., no problem as a product.
x: Unsuitable as a product because it becomes liquid at 60°C.
-: Evaluation not possible due to no crystallization.

Tables 3 and 4 show the respective ratios of crystalline sugar and cacao mass in the finished product based on solid content conversion. All units are % by weight. The moisture content of trehalose and trehalose fines was calculated as 2%, the moisture content of sugar as 0% and the moisture content of cocoa mass as 2%.

All of the confectioneries of Examples 1 to 11 had a crunchy crystalline texture like that of powdered sugar, a preferable texture reminiscent of chocolate fondant, and good heat resistance.
In Comparative Examples 1 to 3, the texture evaluation was not favorable. In Comparative Examples 1 and 2, no crystallization occurred in the first place.
In Example 8, after the drying step and the taking-out step, crystallization progressed by allowing it to stand at room temperature for several days (about 5 days), resulting in a quality with shape retention.
In addition, regarding Example 1, the confectionery produced by providing a stirring step between the step of mixing the fine powder of trehalose and the molding step, and setting the conditions for the drying step to "15 hours at room temperature" gave a sticky surface. Even if it sticks to it, you can feel a crisp crystal feeling.
Furthermore, with regard to Example 1, the confectionery produced under the conditions of the drying process of "normal temperature for 18 hours" did not crystallize.

Next, the confectioneries of Examples 12 to 14 were produced by the production method of the third embodiment at the mixing ratios shown in Table 5. The details of the manufacturing method for each of Examples 12-14 are detailed in FIGS. 15-17.

In Table 5, the unit is % by weight, and the ratio is indicated by the mixing ratio of raw materials. In the manufacturing process, water was added when the raw materials were blended, and after the boiling down process and the drying process, the finished product contained about 11.0% by weight of water. The evaluation criteria for texture and heat resistance are the same as those in Tables 1 and 2.

Table 6 shows the proportions of crystalline saccharide and cacao mass in the finished product based on solid content conversion. All units are % by weight. The water content of trehalose and trehalose fines is 2%, the water content of sugar is 0%, the water content of xylitol and xylitol fines is 0.5%, the water content of sorbitol is 12%, the water content of cocoa mass is Calculated as 2%.

All of the confectioneries of Examples 12 to 14 had a crunchy crystalline texture like that of powdered sugar, a preferable texture reminiscent of chocolate fondant, and good heat resistance.
In Example 14, trehalose was not used and xylitol was used as the main carbohydrate raw material, but the same effects as in the case of trehalose were obtained.

This application claims priority from Japanese Patent Application No. 2016-71892 filed on March 31, 2016, the content of which is incorporated herein by reference.

Claims (3)

Based on the solid content conversion ratio, it contains more than 44.1% by weight and 53.9% by weight or less of trehalose, 56% by weight or more of crystalline sugar containing trehalose, and 18% by weight or more of cocoa mass. Sweets to do. Based on the solid content conversion ratio, it contains more than 44.1% by weight and 53.9% by weight or less of trehalose, 56% by weight or more and 74% by weight or less of crystalline sugar containing trehalose, and 18% by weight or more of cacao mass 30 2. The confectionery of claim 1, comprising up to 10% by weight. The confectionery according to claim 1 or 2, characterized in that it does not melt at a temperature of 60°C.

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