JP3385548B2 - Confectionery production method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention is based on sweetened condensed milk,
The present invention also relates to a dairy confectionery method for producing a confectionery which contains more milk components such as milk powder and processed products thereof, has a good mouth-melting property and digestive absorption, and is highly tasted.

[0002]

BACKGROUND OF THE INVENTION Conventional sugar, starch syrup, and sweetened full fat condensed milk (30-
33%) A method for producing soft candy using cream, fats and oils as a raw material is known (Japanese Patent Laid-Open No. 30752/1992).
issue). Also, the dough consisting of sugar, full fat condensed milk (50%), starch syrup and hardened oil is heated under reduced pressure (vacuum degree 0 to 60 mmHg, temperature 40
A method for producing a porous candy at a temperature of up to 85 ° C is known (JP-A-63-24854).

[0003]

The above-mentioned conventionally known candy containing milk components contains a large amount of starch syrup and sugar, and the total amount thereof is equal to or higher than that of full-fat condensed milk. Therefore, it has a strong sweetness and can retain the shape when molded even if the water content of the dough is large, and it can withstand vacuum drying, but it has less milk components, melts in the mouth, has a nutritional balance or a soft feeling and other palatability. There was a problem as a dairy snack favored by. However, the dough to which starch syrup was not added had poor shape retention after molding, and there was a problem in that it was difficult to dry under reduced pressure while holding it.

[0004]

SUMMARY OF THE INVENTION However, the present invention is based on sugar-condensed milk as a main ingredient, and powdered milk and its preparation, or synthetic or processed powdered milk is added to the raw material so as to have a water content of 15% to 22%.
By limiting the amount to (weight), a porous milk confection having a good shape-retaining property was obtained and the above-mentioned conventional problems were solved.

That is, the present invention is based on the use of sweetened condensed milk as the main ingredient (50%
The above), and less than 20% of milk powder and its preparation or synthetic or processed milk powder and starch and its processed material and 2% of fats and oils.
Add ~ 20% and mix, then aliquot part of the mix
After mixing fine air bubbles into this, return it to the rest.
Then, the mixed water content is adjusted to 15% to 22% , the mixture is molded, and the molded product is dried under reduced pressure at 15 ° C to 95 ° C at 500 mm / Hg to 760 mm / Hg. der is, bi
The method for producing a candy according to the above, wherein tamin and minerals are added .

[0006] the raw material, as a regulating taste and additives for palatability enhancer, strawberries, may be added chocolate, green tea, eggs other seasonings components.

As the vitamin, any of vitamins A, B ₁ , B ₂ , C, D and the like which are conventionally added to foods can be added. Similarly, the mineral is a mineral nutrient composed of calcium, fluorine, iodine, phosphorus, manganese, iron, etc., and any of the minerals conventionally added to foods can be added.

In the above, a part (2% to 30%) of the main material or a mixture of the main material and the additive is taken out, mixed with fine air bubbles, and then mixed with the residual main material again. This is because the generation of fine bubbles is more reliable and the vacuum drying is facilitated.

In the above, if the water content is less than 15%, the swelling property is deteriorated and a soft candy cannot be obtained. On the other hand, if the water content exceeds 24%, the shape retention of the dough is deteriorated, and it is difficult to obtain a product having the same shape. It is preferably 18% to 20%, and when starch is added, the desired purpose can be sufficiently achieved even if the water content is relatively large (for example, around 22%). In the above,
When a small amount of a surfactant is added, air bubbles can be homogenized, and a thin skin is less likely to occur on the surface of the product.

[0010]

In the present invention, since sweetened condensed milk is used as the main ingredient and powdered milk is added as the raw material, the milk component is practically the majority and it melts well in the mouth.
Suitable for old people and other tastes.

Since the water content is regulated, the shape retention is good even in the case of Devogit molding, and it is possible to mass-produce uniform products having the same shape.

Reference Example 68 parts by weight of full-fat sweetened condensed milk and 32 parts by weight of skimmed milk powder were put in a stirrer and stirred for 10 minutes to obtain a uniform dough having a water content of 20%. Then, after shaping into a hemisphere with Devogit,
When dried by heating at 80 ° C. and 700 mm / Hg for 60 minutes, a milk confection having evenly distributed innumerable fine bubbles (fine uniform bubbles of 0.1 mm or less) was obtained.

Even when the amount of the full-fat sweetened condensed milk was 59 parts by weight and the amount of the full-fat milk powder was 41 parts by weight, a product having the same appearance and flavor was obtained by the same treatment.

[0014]

Example 1 57.0 parts by weight of full-fat sweetened condensed milk, skim milk powder 2
0.7 parts by weight, 12.0 parts by weight of vegetable oil and fat, 10.0 parts by weight of soluble starch, and 0.3 parts by weight of emulsifier were put into a stirrer and stirred for 8 minutes to obtain a dough having a water content of 21%. Then, it is molded into strips with Devogit (3.5g each) and 80
When dried for 60 minutes under the condition of 650 mmHg at 60 ° C., a milk confection having fine bubbles (2.8 g per piece) was obtained.

[0015]

[Example 2] In order to obtain various tastes, a seasoning material is added, and the manufacturing method thereof is the same as in Example 1 above, and Table 1 shows the composition of the ingredients.

[0016]

[Table 1]

[0017]

Example 3 To 9.97 parts by weight of full-fat condensed milk, 0.03 parts by weight of sugar ester (HLB16) was added, and the mixture was heated and dissolved and then foamed, then 52.0 parts by weight of full-fat condensed milk and 30.0 parts of skim milk powder were added.
If 2 parts by weight and 7.98 parts by weight of vegetable oil and fat are added and stirred with a stirrer and mixed evenly, a dough for dairy confectionery can be made, so this is devogitated and molded into a hemispherical shape, and then at 80 ° C.,
The dairy confectionery of the present invention can be obtained by heating and drying at 700 mmHg for 50 minutes. In this embodiment, since the materials in which bubbles have been generated in advance are mixed, the bubbles can be easily generated in the dough and the product can be easily homogenized.

[0018]

According to the present invention, since the milk component is used as the main ingredient, there is an effect that a soft and nutritious dairy confection can be easily produced. Also since the regulation of moisture, upon molding due Debojitto deformation without, puffed while maintaining a predetermined shape, Ri effect there becomes porous,
Good shape retention and mass production of uniform products of the same shape
effective.

Therefore, the product has a good mouth-melting property, a good taste, a high palatability, and good digestion, and is suitable as a baby food for infants or as a favorite product for the elderly or sick.

Claims (4)

(57) [Claims] 1. Sugar-condensed milk as a main ingredient (50% or more), and powdered milk and its preparation or synthetic or processed powdered milk and starch.
Less than 20% of the processed product and 2% to 20% of fats and oils are mixed and adjusted, and the mixed water content is adjusted to 15% to 22% and molded.
And, 500mm at 15 ℃ ~95 ℃ after molding / Hg~760mm /
A method for producing a dairy confection, which comprises drying under reduced pressure with Hg . 2. A feature of adding vitamins and minerals
The method for producing a dairy confectionery according to claim 1 . 3. A main material in strawberries, chocolate, tea, eggs, etc. powdery, pasty, granular, milk snack manufacturing method of claim 1 Symbol placement was characterized by the addition of a chip. 4. A part of the main material or a part of the mixture of the main material and the additive is sampled and mixed with fine air bubbles, and then, again to the rest of the main material or the rest of the main material and the additive. milk snack manufacturing method of claim 1 Symbol placement was characterized by mixing back.