Water-containing composition for producing oil-based confectionery, method for producing oil-based confectionery, oil-based confectionery dough, and oil-based confectionery

Abstract

To provide a technique that can reduce the curing time in the production of oily sweet having heat resistance.SOLUTION: The present invention provides a hydrous composition for the production of oily sweet, the hydrous composition containing water and ethanol, the mass ratio between the water and the ethanol being 10: 90-90: 10.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a water-containing composition for producing oil-based confectionery, a method for producing oil-based confectionery, an oil-based confectionery dough, and an oil-based confectionery. [Background technology]

[0002] Oil-based confectioneries such as chocolate have a structure in which solid particles are dispersed in fats and oils. Therefore, if the melting point of the fats and oils is low, the oil-based confectioneries will melt in a hot environment, and quality such as shape retention will be impaired.

[0003] Therefore, various methods have been developed to impart heat resistance to oil-based confectioneries. For example, one method of imparting heat resistance to oil-based confectionery is to add a small amount of water or the like to the oil-based confectionery dough to form a sugar skeleton, thereby improving shape retention in a hot environment.

[0004] Patent Document 1 also discloses a method for producing heat-resistant oil-based confectionery, in which an oil-based confectionery dough containing amorphous sugar is uniformly mixed with a 95.0 to 99.8% by volume ethanol solution, immediately shaped and solidified, and then stored for a certain period of time. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-164405 Summary of the Invention [Problem to be solved by the invention]

[0006] To form a sufficient sugar skeleton in an oil-based confectionery, a heat-retention process called "curing" is required after adding water to the oil-based confectionery dough to form the sugar skeleton. Curing usually takes about 4 days to 1 week.

[0007] However, from the viewpoint of shortening the production period and reducing the production costs in producing heat-resistant oil-based confectioneries, there is a need to shorten the curing time.

[0008] The present invention has been made in view of the above circumstances, and aims to provide a technique that can shorten the curing time in the production of heat-resistant oil-based confectioneries. [Means for solving the problem]

[0009] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by using a water-containing composition containing ethanol in addition to water, and have thus completed the present invention. More specifically, the present invention provides the following.

[0010] (1) A water-containing composition for producing oil-based confectionery, The aqueous composition contains water and ethanol, The mass ratio of the water to the ethanol is 10:90 to 90:10. Water-containing composition.

[0011] (2) The water-containing composition according to (1), wherein the Brix value of the water-containing composition is 50 or more and 80 or less.

[0012] (3) The method includes adding the water-containing composition according to (1) or (2) to a liquid oil-based confectionery dough, The amount of the water-containing composition added in the adding step is 0.3% by mass or more and 12.0% by mass or less with respect to the oil-based confectionery dough, A method for producing oily confectionery.

[0013] (4) After the adding step, a heat-retaining step is included in which the oil-based confectionery dough is cooled and solidified to keep the oil-based confectionery warm; The incubation time in the incubation step is 1 day or more and 4 days or less. (3) The manufacturing method described in (3).

[0014] (5) An oil-based confectionery dough containing 0.8% by mass or more and 2.9% by mass or less of water and 0.02 to 0.54% by mass of ethanol.

[0015] (6) An oil-based confectionery obtained from the oil-based confectionery dough described in (5), having a load-bearing stress of 100 gf or more at 34°C. [Effects of the Invention]

[0016] According to the present invention, a technique is provided that can shorten the curing time in the production of heat-resistant oil-based confectioneries. DETAILED DESCRIPTION OF THE INVENTION

[0017] Hereinafter, an embodiment of the present invention will be described, but the present invention is not limited to this.

[0018] <Water-containing composition> The water-containing composition of the present invention is a water-containing composition for producing oil-based confectionery, The aqueous composition contains water and ethanol, The mass ratio of the water to the ethanol is 10:90 to 90:10.

[0019] It is known that when producing heat-resistant oil-based confectionery (such as chocolate), a sugar skeleton is formed by adding a small amount of water to the oil-based confectionery dough. The sugar skeleton is maintained even when the fat or oil melts, so oil-based confectioneries with the sugar skeleton formed have good shape retention even in hot environments. However, as mentioned above, conventionally, curing (heat retention) for about four days to one week is required to form a sufficient sugar skeleton.

[0020] Therefore, the inventors conducted an investigation to shorten the curing time, and when a composition containing ethanol and water was added to the dough, they unexpectedly found that sufficient sugar skeletons could be formed by curing for a shorter period of time than conventional methods (for example, 2 to 3 days).

[0021] The reason for this is not clear, but is presumed to be as follows. First, the sugar skeleton is generated when water and sugars form a network (mesh structure) in the oil-based confectionery dough, and therefore, water has traditionally been added to the oil-based confectionery dough to form the sugar skeleton. The inventors have found that adding water together with ethanol makes it easier for water to disperse in the dough, which is thought to promote cross-linking between sugar particles during curing and allow the sugar skeleton to form in a shorter time than conventional methods.

[0022] In the present invention, the expression "heat resistant" for an oil-based confectionery means that the confectionery has shape retention even in a hot environment (for example, in a temperature environment of 28°C or higher and 60°C or lower). In the present invention, the "shape retention" of an oil-based confectionery means that the shape of the oil-based confectionery is not easily distorted.

[0023] The heat resistance of oil-based confectionery can be evaluated by measuring the load-bearing stress using the method shown in the examples.

[0024] In the present invention, "shortening the curing time" in the production of heat-resistant oil-based confectionery means that when the water-containing composition of the present invention is added during the formation of the sugar skeleton in the oil-based confectionery dough, the time required for curing to reach the target heat resistance is shorter than when a water-containing composition not containing ethanol is added. In the present invention, the "time required for curing" means the time required for sugar skeletons to be sufficiently formed in the oil-based confectionery dough to impart the desired heat resistance.

[0025] The method for determining whether a sufficient sugar skeleton has been formed in the oil-based confectionery dough may vary depending on the type of oil-based confectionery. For example, in the case of molded chocolate, for which shape retention is important, whether or not a sufficient sugar skeleton has been formed is determined based on a load-bearing stress of 100 gf or more (preferably 200 gf or more).

[0026] (water and ethanol) The water-containing composition of the present invention is not particularly limited as long as it contains water and ethanol and the mass ratio of water:ethanol is 10:90 to 90:10.

[0027] In the water-containing composition of the present invention, the mass ratio of water to ethanol (water:ethanol) is preferably 30:70 to 80:20, more preferably 40:60 to 70:30.

[0028] [water] The water (HO) is not particularly limited, and any water used in the food industry can be used. For example, the water used in the present invention can be purified water (distilled water, filtered water, ion-exchanged water, etc.).

[0029] The water content of the water-containing composition of the present invention is not particularly limited. The higher the water content in the oil-based confectionery dough, the higher the viscosity of the oil-based confectionery dough tends to be, so the water content does not need to be excessive. The lower limit of the water content is preferably 15% by mass or more, more preferably 18% by mass or more, based on the water-containing composition. The upper limit of the water content is preferably 48% by mass or less, more preferably 45% by mass or less, based on the water-containing composition.

[0030] [ethanol] There are no particular limitations on the ethanol (C2H5OH), and any ethanol used in the food industry can be used. The higher the purity of the ethanol (for example, 99.5% by mass or higher), the more preferable it is. An aqueous ethanol solution may be used as the ethanol. When an aqueous ethanol solution is used, the mass ratio of water to ethanol in the entire water-containing composition is adjusted to satisfy the above ratio.

[0031] The content of ethanol in the water-containing composition of the present invention is not particularly limited. The higher the content of ethanol in the oil-based confectionery dough, the higher the viscosity of the oil-based confectionery dough immediately after the addition of the water-containing composition tends to be, so the content of ethanol does not need to be excessive. The lower limit of the ethanol content is preferably 2% by mass or more, more preferably 5% by mass or more, based on the water-containing composition. The upper limit of the ethanol content is preferably 35% by mass or less, and more preferably 30% by mass or less, based on the water-containing composition.

[0032] (Brix value) The Brix value of the water-containing composition of the present invention is preferably 50°Bx or more and 80°Bx or less. When the Brix value of the water-containing composition is within the above range, the water in the water-containing composition is particularly easily dispersed in the oil-based confectionery dough, which promotes the formation of sugar skeletons and makes it easier to shorten the curing time.

[0033] The lower limit of the Brix value of the water-containing composition is more preferably 55°Bx or more. The upper limit of the Brix value of the water-containing composition is more preferably 75°Bx or less.

[0034] In the present invention, "Brix value" is also known as "soluble solids content" and refers to the sugar content.

[0035] The Brix value of the water-containing composition is determined by the method shown in the examples.

[0036] The method for adjusting the Brix value of the water-containing composition is not particularly limited as long as it is a method that can adjust the sugar content. The Brix value of the water-containing composition can be adjusted, for example, by adding sugar to the water-containing composition.

[0037] The sugars that can be incorporated into the water-containing composition are not particularly limited, but include liquid sugars (such as high-fructose glucose liquid sugar and high-fructose glucose liquid sugar), reduced starch syrup, and sugars (such as fructose, glucose, sucrose, maltose, and oligosaccharides).

[0038] (Other components in the water-containing composition) In addition to the above components, the water-containing composition of the present invention may contain other components as long as the effects of the present invention are not impaired. Other ingredients include sugar alcohols and lactose. The types and amounts of other ingredients can be determined depending on the desired effect.

[0039] <Method of producing water-containing composition> The method for producing the water-containing composition of the present invention is not particularly limited. For example, the water-containing composition of the present invention can be obtained by mixing and stirring the above components.

[0040] The water-containing composition of the present invention is preferably stored in a sealed container to prevent evaporation of ethanol.

[0041] <Uses of the water-containing composition> The water-containing composition of the present invention is used in a method for producing oil-based confectionery. In particular, the water-containing composition of the present invention can be used for the purpose of forming a sufficient sugar skeleton in the dough of an oil-based confectionery. The oil-based confectionery in which the sugar skeleton is sufficiently formed has good heat resistance.

[0042] (oil-based sweets) The type of oil-based confectionery is not particularly limited, but it should contain at least fats and oils and sugars. In particular, sugars contribute to the formation of a sugar skeleton by the water-containing composition of the present invention.

[0043] Examples of oil-based confectionery include chocolate, sugar cream, spread, etc. From the viewpoint of easily achieving the effects of the present invention, the oil-based confectionery is preferably chocolate.

[0044] In the present invention, "chocolate" refers to an oil-based confectionery containing fats and sugars as the main ingredients. Chocolate may further contain cacao components (cacao mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. as needed. Such chocolate can be produced through some or all of the conventional processes (mixing, refining, conching, tempering, molding, cooling and solidifying, aging, etc.).

[0045] The type of chocolate in the present invention is not particularly limited, and includes chocolate that satisfies the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or legal regulations, dark chocolate, milk chocolate, white chocolate, colored chocolate, etc.

[0046] [Oils and fats] The type of fat or oil contained in the oil-based confectionery is not particularly limited as long as it is edible. Examples of fats and oils contained in oil-based confectioneries include cocoa butter, butter, butter oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, coconut oil, etc. The fats and oils contained in oil-based confectioneries may be processed by blending, fractionation, interesterification, hydrogenation, etc. The fats and oils may be used alone or in combination of two or more.

[0047] The amount of fat or oil contained in the oil-based confectionery is not particularly limited. The lower limit of the fat and oil content is preferably 25% by mass or more, more preferably 30% by mass or more, based on the mass of the oil-based confectionery. The upper limit of the fat and oil content is preferably 45% by mass or less, more preferably 40% by mass or less, based on the mass of the oil-based confectionery.

[0048] In the present invention, "fat and oil contained in oil-based confectionery" includes the fat and oil itself contained in the raw materials of the oil-based confectionery (the above-mentioned edible fat and oil), and the fat and oil contained in the fat-and-oil containing component. Examples of fat-and-oil-containing components include components containing fats and oils as part of their constituents (cocoa mass, whole milk powder, etc.). For example, an oil-based confectionery containing 20% ​​by mass of whole milk powder (fat content 25% by mass) contains 5% by mass (= 20 × 0.25) of fats and oils (milk fat) derived from whole milk powder.

[0049] [Sugars] The type of sugar contained in the oil-based confectionery is not particularly limited. Examples of sugars contained in oil-based confectioneries include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, palatinose oligosaccharides, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, reducing sugars polydextrose, raffinose, lactulose, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, and sugar alcohols. The sugars may be used alone or in combination of two or more.

[0050] The amount of sugar contained in the oil-based confectionery is not particularly limited. The lower limit of the sugar content is preferably 30% by mass or more, more preferably 35% by mass or more, based on the mass of the oil-based confectionery. The upper limit of the sugar content is preferably 60% by mass or less, more preferably 55% by mass or less, based on the mass of the oil-based confectionery.

[0051] [Other ingredients in oil-based confectioneries] The oil-based confectionery may further contain any ingredient known to be incorporated into confectionery, such as water, emulsifiers (e.g., lecithin, polyglycerol condensed ricinoleate), cocoa ingredients (e.g., cocoa mass, cocoa powder), dairy products (e.g., milk solids), flavorings, colorings, starches, gums, heat-coagulable proteins, food modifiers, etc. The types and amounts of these components can be appropriately determined depending on the desired effect.

[0052] The water content of the oil-based confectionery is preferably 5% by mass or less, more preferably 3% by mass or less.

[0053] <Method of manufacturing oil-based confectionery> The steps in the method for producing oil-based confectionery are not particularly limited, and can be set depending on the type of oil-based confectionery, etc.

[0054] Generally, a method for producing oil-based confectionery includes various steps for producing an oil-based confectionery dough and shaping the oil-based confectionery dough. For example, a method for producing oil-based confectionery may include, in this order, a process for mixing ingredients, a process for refining the dough, a process for conching the dough, a process for tempering the dough, a process for holding the dough (by stirring), a process for molding the dough, a process for cooling and solidifying the molded dough, a curing (keeping warm) process after the cooling and solidifying process, an aging process, etc.

[0055] The conditions, order, and combination of each step in the method for producing oil-based confectionery are not particularly limited. These conditions can be appropriately selected from conventionally known conditions depending on the type of oily confectionery. However, the water-containing composition of the present invention is usually blended into the oil-based confectionery dough prior to the cooling and solidifying step (preferably prior to the dough holding step).

[0056] A preferred embodiment of the method for producing oil-based confectionery of the present invention will be described below.

[0057] (addition process) A method for producing an oil-based confectionery according to one embodiment of the present invention includes an addition step of adding the water-containing composition of the present invention to a liquid oil-based confectionery dough.

[0058] In the present invention, the term "oily confectionery dough" refers to a dough that contains ingredients for an oily confectionery and that can be formed into an oily confectionery by shaping. The dough includes those called "dough," "batter," and "mix." For example, when the oil-based confectionery is chocolate, "chocolate dough" refers to liquid chocolate obtained by grinding and conching the chocolate ingredients, and is a liquid chocolate in the stage before it becomes solid chocolate by cooling and solidifying, etc.

[0059] In the present invention, the "liquid" dough means a dough in which the fat or oil in the dough has been melted. Whether a dough is liquid or not can be determined by whether it has fluidity when placed at room temperature (25-30°C) on an inclined surface (15°). If the dough is liquid, it will drip down the inclined surface, indicating that it has fluidity. However, even if the dough is not "liquid" based on the above criteria, it can be included in the category of "liquid" dough if it is in a state in which a sugar skeleton is formed by cooling and solidifying.

[0060] The amount of the water-containing composition of the present invention added to the liquid oil-based confectionery dough can be adjusted appropriately depending on the type of oil-based confectionery to be obtained. From the viewpoint of forming a sufficient sugar skeleton in the oil-based confectionery, the lower limit of the amount of the water-containing composition of the present invention to be added is preferably 0.3% by mass or more, more preferably 1.0% by mass or more, based on the oil-based confectionery dough. To prevent an excessive increase in viscosity of the oil-based confectionery dough, the upper limit of the amount of the water-containing composition of the present invention added is preferably 12.0% by mass or less, more preferably 6.0% by mass or less, based on the oil-based confectionery dough.

[0061] The amount of the water-containing composition of the present invention to be added can be lower (as a net amount of water) than water or the like conventionally used for forming a sugar skeleton, because the water-containing composition of the present invention can achieve a higher sugar skeleton formation effect with a smaller amount.

[0062] The amount of the water-containing composition of the present invention to be added to a liquid oil-based confectionery dough can also be adjusted based on the water content in the water-containing composition. From the viewpoint of forming a sufficient sugar skeleton in the oil-based confectionery, the lower limit of the amount of the water-containing composition of the present invention to be added is preferably 0.2 mass % or more, more preferably 0.3 mass % or more, in terms of water content, relative to the oil-based confectionery dough. In order to prevent an excessive increase in viscosity of the oil-based confectionery dough, the upper limit of the amount of the water-containing composition of the present invention to be added is preferably 3.0 mass % or less, more preferably 2.0 mass % or less, in terms of water content, relative to the oil-based confectionery dough.

[0063] The amount of the water-containing composition of the present invention to be added to a liquid oil-based confectionery dough can also be adjusted based on the amount of ethanol in the water-containing composition. From the viewpoint of forming a sufficient sugar skeleton in the oil-based confectionery, the lower limit of the amount of the water-containing composition of the present invention to be added is preferably 0.02 mass % or more, more preferably 0.04 mass % or more, in terms of the amount of ethanol relative to the oil-based confectionery dough. In order to prevent an excessive increase in viscosity of the oil-based confectionery dough, the upper limit of the amount of the water-containing composition of the present invention to be added is preferably 2.00% by mass or less, more preferably 1.00% by mass or less, in terms of the amount of ethanol relative to the oil-based confectionery dough.

[0064] The water-containing composition of the present invention may be added to a liquid oil-based confectionery dough all at once, or may be added in several portions.

[0065] After the water-containing composition of the present invention is added to the oil-based confectionery dough, the water-containing composition may be uniformly dispersed in the dough by stirring or the like.

[0066] Other conditions in the addition step are not particularly limited. For example, the temperature of the liquid dough may be 30°C or higher and 42°C or lower at the time the water-containing composition of the present invention is added. From the viewpoint of easily enhancing dispersibility in dough, the temperature of the water-containing composition of the present invention is preferably approximately the same as the temperature of the dough to which the water-containing composition of the present invention is to be added. For example, the difference between the temperature of the water-containing composition of the present invention and the temperature of the dough is preferably 15°C or less.

[0067] In the adding step, ingredients other than the water-containing composition of the present invention (such as a seeding agent) may also be added depending on the type of oil-based confectionery, etc. The order of addition of these components is not particularly limited, and they may be added simultaneously with the water-containing composition of the present invention or separately.

[0068] (Cooling solidification process) After the addition step, the oil-based confectionery dough is usually cooled and solidified. Through this step, the oil-based confectionery dough becomes an oil-based confectionery. Preferably, no other steps are included between the adding step and the cooling and solidifying step (however, the present invention does not exclude embodiments in which other steps are included).

[0069] The conditions for the cooling and solidifying step are not particularly limited, but vary depending on the type of oil-based confectionery, and are usually set so that the oils and fats in the oil-based confectionery dough are sufficiently solidified.

[0070] The cooling and solidifying step may correspond to, for example, a step of filling an oily confectionery dough into a mold and then solidifying it at a low temperature.

[0071] The cooling time in the cooling and solidifying step may be, for example, 5 minutes or more, or 10 minutes or more. The cooling time in the cooling and solidifying step may be, for example, 1 hour or less, or 30 minutes or less. The cooling time may correspond to, for example, the time required to keep the oil-based confectionery dough at a low temperature after filling it into a mold.

[0072] The temperature condition in the cooling and solidifying step may be, for example, 5°C or higher, or 8°C or higher. The temperature condition in the cooling and solidifying step may be, for example, 20°C or lower, or 15°C or lower. The cooling temperature may correspond to, for example, the temperature at which the oil-based confectionery dough is held for solidification after being filled into a mold.

[0073] (Heat insulation process) The method for producing an oil-based confectionery according to one aspect of the present invention includes a step of adding, a step of cooling and solidifying, and a step of keeping the oil-based confectionery warm. This step corresponds to curing.

[0074] The oil-based confectionery that has undergone the heat-retaining step has a sufficient sugar skeleton formed, and corresponds to a heat-resistant oil-based confectionery.

[0075] The warming time in the warming step can be from 1 day (24 hours) to 4 days (96 hours). Such a warming time is shorter than the conventional curing time. Therefore, according to the method for producing oily confectionery of the present invention, which includes the warming step, the curing time can be shortened compared to the conventional method.

[0076] The lower limit of the incubation time is preferably 1 day or more, more preferably 1.5 days or more. The upper limit of the incubation time is preferably 4 days or less, more preferably 3 days or less.

[0077] The warming time in the warming step is not particularly limited as long as the sugar skeleton of the oil-based confectionery can be formed. The lower limit of the temperature for keeping the temperature is preferably 24°C or higher, more preferably 26°C or higher. The upper limit of the temperature for keeping the temperature is preferably 36°C or lower, more preferably 34°C or lower. The above temperature refers to the temperature around the oil-based confectionery (for example, the temperature inside a warming device), and the temperature of the oil-based confectionery may be within the above temperature range or may be outside the above temperature range.

[0078] The warming step may be carried out continuously after the oil-based confectionery dough has been cooled and solidified. For example, the cooled and solidified oil-based confectionery dough may be left in the mold, and the warming step may be started by changing only the temperature conditions. The oil-based confectionery dough is kept warm in a mold, and after the warming step, a molded oil-based confectionery is obtained.

[0079] After the warming step, the obtained oil-based confectionery can be subjected to further steps or distributed as appropriate. For example, the oily confectionery may be stored under conditions depending on the type of confectionery.

[0080] <Oil-based confectionery dough and oil-based confectionery> As described above, the present invention has a technical feature in that water and ethanol are blended into an oil-based confectionery dough. Therefore, the present invention also encompasses an oil-based confectionery dough containing, for example, 0.8% by mass or more and 2.9% by mass or less of water and 0.02 to 0.54% by mass of ethanol.

[0081] The oil-based confectionery dough is preferably an oil-based confectionery dough containing the water-containing composition of the present invention.

[0082] The oil-based confectionery obtained from the oil-based confectionery dough has a sufficient sugar skeleton, and therefore the oil-based confectionery has high stress even in a hot environment, for example, a load-bearing stress of 100 gf or more, preferably 200 gf or more at 34°C. The load-bearing stress at 34°C is determined by the method shown in the examples. The water and ethanol contents in the oil-based confectionery are usually the same as those in the oil-based confectionery dough.

[0083] The oil-based confectionery is preferably an oil-based confectionery obtained from an oil-based confectionery dough containing the water-containing composition of the present invention.

[0084] The method for obtaining oil-based confectionery from oil-based confectionery dough is not particularly limited, and conventionally known methods can be used depending on the type of oil-based confectionery, etc. [Example]

[0085] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0086] <Making the chocolate dough> A chocolate dough (corresponding to an oil-based confectionery dough) having the composition shown in Table 1 was prepared by the following conventional method.

[0087] In Table 1, "CP12 / 10" means cocoa powder with an oil content of 12% to 10%, and "PGPR" means polyglycerol condensed ricinoleate.

[0088] (1) Refining process All powder ingredients (CP12 / 10, skim milk powder, sugar), some fats and oils (hard butter, butter oil), and some emulsifiers (lecithin, PGPR) were adjusted to the appropriate oil content and made into a paste, which was then refined.

[0089] (2) Conching (refining) process After refining, the obtained flakes were placed in a conching kettle and conched (dry conching) for a total of 1 hour.

[0090] (3) Homogenization process of chocolate dough After conching, the remaining ingredients (oils and fats, emulsifiers, and flavorings) were added, and the mixture was stirred at 64 rpm for 15 minutes using a universal mixer to homogenize the dough, yielding a chocolate dough that had good fluidity.

[0091] (4) Storage of chocolate dough The obtained chocolate dough was divided into aluminum-coated bags and stored at 20°C until used for the following evaluation.

[0092] [Table 1]

[0093] <Preparation of Water-Containing Composition> A water-containing composition having the composition shown in Table 2 was prepared using liquid sugar and 99.5% ethanol. Each aqueous composition was obtained by mixing and stirring the ingredients. The liquid sugar used was high fructose liquid sugar (Brix value = 75°Bx, trade name "New Fract 55", manufactured by Showa Sangyo Co., Ltd.).

[0094] In Table 2, "water content" corresponds to the total amount of water contained in the water-containing composition (total amount of water contained in the liquid sugar and ethanol).

[0095] The Brix value of each water-containing composition was determined using a saccharometer.

[0096] [Table 2]

[0097] <Making molded chocolate> Using the chocolate dough and water-containing composition obtained above, molded chocolate (corresponding to oil-based confectionery) was produced by the following method.

[0098] (1) Tempering (temperature control) process Each chocolate dough was melted and adjusted to 40°C using a universal mixer (manufactured by Dalton) with circulating temperature-adjusted water.

[0099] (2) Mixing the dough After adjusting the temperature, each water-containing composition was added continuously over about 3 to 4 minutes while stirring each chocolate dough at 63 rpm, and then the mixture was further stirred at 12 rpm for 180 minutes. Each water-containing composition was added to the chocolate dough in an amount of 3.0% by mass or 4.0% by mass. The water content and ethanol content derived from the water-containing composition in the chocolate dough corresponding to each added amount are shown in the "Water" and "Ethanol" columns of Table 3, respectively.

[0100] (3) Cooling solidification process After stirring, each chocolate dough was poured into a mold and cooled at 8°C for 30 minutes to solidify.

[0101] (4) Curing (heat retention) process After cooling and solidifying, each chocolate was removed from the mold and then kept at 30°C for 1 to 4 days (this process corresponds to curing) to produce chocolate with a sugar skeleton. The four types of molded chocolates obtained are shown in Table 4.

[0102] [Table 3]

[0103] [Table 4]

[0104] In the process of producing each molded chocolate, the viscosity of the chocolate dough was within a range that allowed stable molding operations.

[0105] <Evaluation of heat resistance of molded chocolate> The heat resistance of each molded chocolate was evaluated by the following method.

[0106] The load-bearing stress (unit: gf) of each molded chocolate at 34°C was measured using a rheometer. A higher load-bearing stress at 34°C indicates better heat resistance.

[0107] The load-bearing stress was measured at 1 day, 2 days, and 4 days after the start of curing. The results are shown in Table 5.

[0108] For the results obtained 4 days after the start of curing, the improvement rate relative to the comparative example is shown in parentheses.

[0109] [Table 5]

[0110] As shown in Table 5, the chocolate to which the water-containing composition of the present invention was added exhibited high load-bearing stress and good heat resistance at the stage when the curing time was 1 to 2 days. This tendency was observed regardless of the amount of the water-containing composition blended into the dough.

[0111] <Residual ethanol and water content in chocolate dough> For the molded chocolates of Examples 2 and 3, the changes in the amount of remaining ethanol (unit: mass %) and water content (unit: mass %) in the chocolate dough with the stirring time were measured during the "(2) Stirring" step during production.

[0112] The amount of ethanol remaining in the chocolate mixture was measured by gas chromatography at 20, 90, and 180 minutes after the start of stirring. The results are shown in the "Ethanol" section of Table 6.

[0113] The moisture content of the chocolate mixture was measured using the heat-drying method at 20, 90, and 180 minutes after the start of mixing. The results are shown in the "Water" section of Table 6.

[0114] [Table 6]

Claims

1. A curing time shortening agent for oil-based confectionery production, the shortening agent comprises water and ethanol; the mass ratio of the water to the ethanol is 10:90 to 90:10; The Brix value of the shortening agent is 50° Bx or more and 80° Bx or less; Shortening agent.

2. The method includes adding the shortening agent according to claim 1 to a liquid oily confectionery dough, After the adding step, a heat-retaining step is included in which the oil-based confectionery dough is cooled and solidified to keep the oil-based confectionery warm; The incubation time in the incubation step is 1 day or more and 3 days or less. A method for producing oily confectionery.

3. The method for producing an oil-based confectionery according to claim 2, wherein the amount of the shortening agent added in the adding step is 0.3% by mass or more and 12.0% by mass or less with respect to the oil-based confectionery dough.

4. A method for shortening curing time in the production of oil-based confectionery, The method includes adding a curing time shortening agent to a liquid oil-based confectionery dough, The method shortens the curing time in the production of oil-based confectionery compared to when the shortening agent is not added, the shortening agent comprises water and ethanol; the mass ratio of the water to the ethanol is 10:90 to 90:10; The Brix value of the shortening agent is 50° Bx or more and 80° Bx or less; The amount of shortening agent added in the adding step is 0.3% by mass or more and 12.0% by mass or less with respect to the oil-based confectionery dough, method.

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