CN106255416A - The manufacture method of coating moulded chocolates class - Google Patents
The manufacture method of coating moulded chocolates class Download PDFInfo
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- CN106255416A CN106255416A CN201580022241.9A CN201580022241A CN106255416A CN 106255416 A CN106255416 A CN 106255416A CN 201580022241 A CN201580022241 A CN 201580022241A CN 106255416 A CN106255416 A CN 106255416A
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- class
- chocolate
- chocolates
- coating
- moulded chocolates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The problem of the present invention is the moulded chocolates class preventing from occurring attachment and stable manufacture to be efficiently coated with the fruit glaze agents such as lac each other.First, full edible powder is wrapped up on the surface of moulded chocolates class, next, the fruit glaze agents such as coating lac, thus, even if being particularly easy to the moulded chocolates class of shape that attachment occurs, that there is plane each other, it is also possible to obtain the significantly reduced coating moulded chocolates class of generation rate of defective work.And then, as edible powder, selecting granularity is 100～300 μm, powder with saccharide as main constituent, thereby, it is possible to make production efficiency be largely increased.
Description
Technical field
The present invention relates to be coated with the manufacture method of the moulded chocolates of the fruit glaze agents such as lac.
Background technology
The moulded chocolates classes such as lamellar chocolate are widely used in various bread snack categories, but, particularly at granule
In the case of, surface area is relatively big, therefore, is easily affected by temperature, humidity, and is susceptible to deformation, plays the problems such as frosting.For
Imparting molding chocolate-like durability, it is known to impregnated in and in the lac ethanol solution of certain concentration, surface is coated to
Method (patent documentation 1).Here, as coating method, utilize the rotating kettles such as sugar coating machine (revolving pan) to carry out manufacturing very
Effective percentage, but, in this case, each moulded chocolates class is not fully cured dry state at still with the lac on surface
Inside rotate freely, therefore, occur 2 or also referred to as " twin " or " feelings that more than 2 moulded chocolates classes are attached to each other
Companion " problem, become defective work.In the case of particularly there is the shape of plane in lamellar (circular cone) etc., plane each other with
Curved surface is compared and is easier to contact, and therefore, the generation of problem is the most notable.It is directed to this propose in the setting of the bottom surface of lamellar chocolate
Concavo-convex method (patent documentation 2), but, cuboid, cube etc. mainly utilize in the chocolate-like that excision forming manufactures, and cut
Face is substantially plane, and therefore, the method exists limitation.It is therefore desirable to provide one to manufacture be coated with the quilts such as lac
The method of the moulded chocolates class of membrane, so that regardless of shape, forming method, the most all will not adhere to.
The applicant takes the lead in finding: can solve the problem that above-mentioned by first making the surface of moulded chocolates class wrap up in full edible powder
Problem (patent documentation 3), but, the most a small amount of dropping lac carries out method complexity and the cost time being coated to, accordingly, with respect to
Improve production efficiency and there is also the leeway of research.
Prior art literature
Patent documentation
Patent documentation 1: Japanese Unexamined Patent Publication 6-133692 publication
Patent documentation 2: Japanese Unexamined Patent Publication 2009-291142 publication
Patent documentation 3: Japanese Patent Application 2012-269913 publication
Summary of the invention
It is an object of the invention to: provide a kind of stable and manufacture the molding chalk being coated with the fruit glaze agents such as lac efficiently
The method of power class.
The present inventor is concentrated on studies for above-mentioned problem, found that: first, at moulded chocolates
It is 100～300 μm, powder with saccharide as main constituent that full edible powder, particularly granularity are wrapped up in the surface of class, then, is coated with
Cloth fruit glaze agent, thus, significantly reduces the generation rate of defective work, further, it is possible to by coating operation significantly efficient activity, thus, complete
Become the present invention.
In accordance with the invention it is possible to stablize and manufacture the moulded chocolates class being coated with the fruit glaze agents such as lac efficiently.
Detailed description of the invention
Hereinafter, the present invention is specifically illustrated.
(chocolate-like)
Chocolate-like in the present invention is the material that oils and fats forms continuous phase, can enumerate chocolate, chocolate-like food.Ingeniously
Gram force comprises according to " about the fair competition pact of expression of chocolate-like " (Showa on March 29th, 46, fair trade committee of Japan
Member can bulletin the 16th) " chocolate blank " and " quasi-chocolate blank ", refer to the cocoa mass to be prepared, cocoa by cacao bean
Fat, cocoa powder and saccharide are raw material, be added as needed on other edible oil and fat, milk product, spice etc. and through common ingeniously
Product obtained by gram force manufacturing process.Chocolate-like food refers to improve physical property, save the purposes such as manufacturing cost and use
Other oils and fats (referred to as CBE rich in 1,3 saturated, oils and fatss of 2 undersaturated triglyceride type oils and fatss, the Laurel of referred to as CBR
Acid is type, high elaidic acid type and the hard butter of low-antiform acid non-lauric acid type, and for snack categories, Bread and Pastries, cold snack categories
Coating and according to purposes use high-melting-point～the various oils and fatss of low melting point, the miscella of fluid oil) replace cocoa butter one
Product partly or completely.
The moulded chocolates class of the present invention refers to above-mentioned chocolate-like is shaped to the product that arbitrary shape obtains.As
Forming method, in the mould can enumerate the method (deposition modeling) dripping on flat board by chocolate soln, being cast to regulation shape
Method, make it flow on flat board and cut into the method etc. of regulation shape before curing.Shape is not particularly limited, this
Bright disclosed manufacture method to the easier attachment issue being coated in operation, at least 1 be the molding of shape of plane
Chocolate-like, the moulded chocolates class that specifically can enumerate lamellar (circular cone), pellet, cuboid, cube, cylinder etc. are special
Useful.
In the present invention, will can enumerate the edibility powder of powdered chocolate class, Icing Sugar, cellulose powder, cocoa powder etc. in advance
End mixes with moulded chocolates class so that it is wrap up in full surface.Make it wrap up in full method to be not particularly limited, can enumerate: will exist in advance
The method of the material input rotating kettle being mixed to get with moulded chocolates in container, the method etc. added successively in rotating kettle.
The interpolation of edible powder, combined amount can be suitably adjusted according to terms and conditions such as the shape of moulded chocolates class, surface areas,
As an example, in the case of the lamellar chocolate of basal diameter and the cone shape that is about 4mm the most respectively, target is phase
For chocolate weight, about 0.05%～about 2%.
Here, as edible powder, select granularity (maximum particle size) be preferably 100～300 μm, more preferably 100～
250 μm, most preferably 120～250 μm, particularly main constituent be the powder of saccharide, thus, even if increasing tunicle each time
The input amount of agent, it is also possible to suppression final products adhere to each other effectively, therefore, it is possible to realize the significantly efficiency produced
Change.But, if once putting into an excess amount of fruit glaze agent, expend a great deal of time in drying process the most on the contrary, therefore,
Observing the balance of entirety in operation, the input amount (number of times) the most suitably setting fruit glaze agent is ideal.
As saccharide, in addition to grinding the crystallization of Saccharum Sinensis Roxb. (sucrose) and making the Icing Sugar (castor sugar) of micropowder shape, if
It is the powder saccharides such as the saccharide that the crystallization of lactose, glucose, fructose etc. is similarly made micropowder shape, all can use.These sugar
Class can suitably use the saccharide being adjusted to specified particle size by sieving etc..It addition, saccharide can be a kind, it is also possible to for multiple
Above mixture.Should illustrate, " main constituent is saccharide " refers to: more than about 70 weight % of edible powder, preferably 80 weights
More than amount more than %, most preferably 90 weight % it is saccharide, in addition to saccharide, it is also possible in the scope of the effect not hindering the present invention
Inside comprise the edible powder such as dextrin, corn starch.
It follows that use more than the a kind fruit glaze agent selected from edible wax class, lac apoplexy due to endogenous wind to be coated to surface, thus, obtain
Coating moulded chocolates class.Can be according to the shape of moulded chocolates class, the size of surface area, desired durability, tunicle
The physical property of agent etc. suitably adjust the amount of fruit glaze agent.At such as basal diameter and the sheet of the cone shape being about 4mm the most respectively
Shape chocolate uses in the case of lac 68% ethanol formulation, can enumerate: relative to chocolate weight, usage amount about 0.5～
3%.
Coating method, device are not particularly limited, and from the standpoint of manufacturing efficiency, sugar coating machine etc. is preferably used and rotates
Still.As long as the coating process utilizing rotating kettle is conventionally carried out, such as, can enumerate following method: while make still with 10
～30rpm left rotation and right rotation, limit puts into moulded chocolates class, it follows that put into edible powder, then, puts into fruit glaze agent.
Below, it is shown that embodiment and comparative example, the present invention will be described in more detail.Should illustrate, herein " % "
And " part " refers to weight basis unless otherwise specified.
［ embodiment 1 ］
By cocoa mass 24 parts, cocoa powder 7 parts, Saccharum Sinensis Roxb. 62 parts, cocoa butter 7 parts, the cooperation of 0.3 part of lecithin, utilize routine
Method carries out roll and refines, the powdered chocolate class of prepared sizes about 20 μm.It addition, the interior still of sugar coating machine is set as surface temperature
Spend 26 DEG C, while make it rotate with 24rpm, while the lamellar chocolate (ProductName: CHIP CHOCOLATE sold that puts goods on the market
SWEET 045, only liquefaction (strain) system, basal diameter × and highly: the cone shape of about 4 × 4mm, weight about 0.045g/)
100 parts.Put into the powdered chocolate class 0.75 part of beginning wherein so that it is wrap up in the surface of full lamellar chocolate.It follows that by it
Moving in another still, little by little a small amount of lac put into as fruit glaze agent (trade name: FSP.NO.332, emerging foreignizes (strain)
System, 68% ethanol solution) 1.5 parts, make it rotate simultaneously, and then, mixing 1 minute with wood spoon, cold wind dries up, and obtains coating molding
Chocolate.Final more than 2 products engaged are considered as defective work carry out measuring as a result, its weight ratio is about 0.1%.With
The outward appearance of gross evaluations certified products is as a result, surface is uniformly coated to by lac, and powdered chocolate melts completely with moulded chocolates
Close, also will not bring indisposed sense, the best.
［ comparative example 1 ］
Do not carry out the married operation of powdered chocolate, in addition, manufacture coating molding chalk similarly to Example 1
Power.Percent defective is about 60%.
(table 1)
| Embodiment 1 | Comparative example 1 | |
| The kind of edible powder | Powdered chocolate | Nothing |
| The input method of fruit glaze agent | The most a small amount of dropping | The most a small amount of dropping |
| Percent defective (%) | 0.1 | 60 |
The preliminary experiment ＞ of ＜ production efficiency
For the efficient activity produced, carry out fruit glaze agent the most all puts into the operation replacing the most a small amount of dropping
Preliminary experiment, screening prevents the edible powder that the effect that is attached to each other is high.
(experimental example 1)
In the operation of embodiment 1, once put into whole fruit glaze agents, manufacture coating moulded chocolates.Percent defective is
51.9%.
(experimental example 2)
The cocoa powder (granularity about 60 μm) using market sale replaces the powdered chocolate of experimental example 1, similarly manufactures experimently, knot
Really, percent defective is 55.2%.
(experimental example 3)
The Icing Sugar (granularity about 200 μm) using market sale replaces the powdered chocolate of experimental example 1, similarly manufactures experimently, knot
Really, percent defective is 2.6%.Therefore, it is judged that the probability putting into number of times reducing fruit glaze agent is the highest.
(experimental example 4)
Use the Icing Sugar of granularity about 400 μm as a result, observe that the stage in parcel molding chocolate surface is unattached and fall
The amount descending and remaining in container bottom is slightly more than experimental example 1～3.
The preliminary experimental results that (table 2) is obtained by whole inputs of fruit glaze agent
[embodiment 2]
The interior still of sugar coating machine is set as surface temperature 26 DEG C, while make it rotate with 24rpm, while the sale that puts goods on the market
Lamellar chocolate (ProductName: CHIP CHOCOLATE SWEET 045, only liquefaction (strain) system, basal diameter × highly: about
The cone shape of 4 × 4mm, weight about 0.045g/) 100 parts.Put into the Icing Sugar 0.75 part of granularity 200 μm wherein so that it is wrap up in
The surface of full lamellar chocolate.It follows that move it in another still, using as fruit glaze agent lac (trade name:
FSP.NO.332, emerging foreignize (strain) system, 68% ethanol solution) total amount of 1.5 parts divides 10 input, rotates, mixing, dry,
Obtain coating moulded chocolates.Final more than 2 products engaged are considered as defective work, measure its weight ratio.
[embodiment 3]
In the operation of embodiment 2, the input number of times making lac is 5 times, in addition, makes with same operation and is coated to into
Type chocolate.
(result)
By using the Icing Sugar of granularity 200 μm, even if reducing input (segmentation) number of times of fruit glaze agent, it is also possible in suppression not
Manufacture under the state of the generation rate of certified products, it is possible to by production process efficient activity.
(table 3)
| Embodiment 2 | Embodiment 3 | |
| The kind of edible powder | Icing Sugar | Icing Sugar |
| The granularity (μm) of edible powder | 200 | 200 |
| The segmentation times of fruit glaze agent | 10 | 5 |
| Percent defective (%) | 0.9 | 0.5 |
＜ prepares cubic chocolate ＞
After the chocolate (ProductName: SWEET CHOLATE E, only liquefaction (strain) are made) of market sale is dissolved, utilize
Conventional method carries out homoiothermic operation so that it is solidification is about the lamellar that 7mm is thick, is cut to be about 7mm × wide about 7mm, obtains
The cubic chocolate (weight about 0.4g/) of about 7 × 7 × 7mm.
［ embodiment 4 ］
The interior still of sugar coating machine is set as surface temperature 26 DEG C, while make it rotate with 24rpm, limit puts into cubic
Chocolate 100 parts.Put into the lactose 0.5 part of granularity 150 μm wherein so that it is wrap up in the surface of full lamellar chocolate.It follows that will
It moves in another still, using as fruit glaze agent lac (trade name: FSP.NO.332, emerging foreignize (strain) system, 68% ethanol
Solution) total amount of 1.5 parts divides 10 inputs, and rotate, mixing, be dried, obtain coating moulded chocolates.Final more than 2 are connect
The product closed is considered as defective work, measures its weight ratio, and result is 1.3%.
［ comparative example 2 ］
Do not carry out the married operation of lactose, in addition, make coating moulded chocolates similarly to Example 4.Do not conform to
Lattice product rate is about 61.5%.
(table 4)
| Embodiment 4 | Comparative example 2 | |
| The kind of edible powder | Lactose | - |
| The granularity (μm) of edible powder | 150 | - |
| The segmentation times of fruit glaze agent | 10 | 10 |
| Percent defective (%) | 1.3 | 61.5 |
Claims (5)
1. a manufacture method for coating moulded chocolates class, wherein,
Full edible powder is wrapped up on the surface of moulded chocolates class, it follows that coating fruit glaze agent.
Manufacture method the most according to claim 1, wherein,
The granularity of edible powder is 100 μm～300 μm.
3. according to the manufacture method described in any one in claim 1～2, wherein,
The main constituent of edible powder is saccharide.
4. a coating moulded chocolates class, it is to be obtained by the manufacture method described in any one in claims 1 to 3
's.
5. a coating moulded chocolates class, it is by moulded chocolates class, edible powder and the table being made up of fruit glaze agent
Layer is formed, and described edible powder is attached at least some of of the surface of moulded chocolates class.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-097254 | 2014-05-09 | ||
| JP2014097254 | 2014-05-09 | ||
| PCT/JP2015/062163 WO2015170587A1 (en) | 2014-05-09 | 2015-04-22 | Method for manufacturing coated molded chocolate products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106255416A true CN106255416A (en) | 2016-12-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580022241.9A Pending CN106255416A (en) | 2014-05-09 | 2015-04-22 | The manufacture method of coating moulded chocolates class |
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| Country | Link |
|---|---|
| JP (1) | JPWO2015170587A1 (en) |
| CN (1) | CN106255416A (en) |
| WO (1) | WO2015170587A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367221A (en) * | 2021-05-14 | 2021-09-10 | 江苏派乐滋食品有限公司 | Chocolate compound coating agent and preparation process thereof |
| CN113367220A (en) * | 2021-05-14 | 2021-09-10 | 江苏派乐滋食品有限公司 | One-step forming chocolate coating agent |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61224935A (en) * | 1985-03-28 | 1986-10-06 | Kanebo Shokuhin Kk | Heat-resistant chocolate |
| DE69318691T2 (en) * | 1992-08-07 | 1998-09-10 | Fuji Oil Co Ltd | BINDING AGENT AND PRODUCT PRODUCED WITH IT |
| JPH1014497A (en) * | 1996-07-03 | 1998-01-20 | Fuji Oil Co Ltd | Production of chocolate-coated confection and coated confection |
| JP3772833B2 (en) * | 2000-12-20 | 2006-05-10 | 不二製油株式会社 | Water-soluble dietary fiber derived from cacao husk and method for producing the same, food and drink using the fiber, and method for producing the same |
| JP2006109791A (en) * | 2004-10-18 | 2006-04-27 | Ezaki Glico Co Ltd | Method for producing ball chocolate |
| JP4749366B2 (en) * | 2007-03-23 | 2011-08-17 | 株式会社山田養蜂場本社 | Tablet made of royal jelly powder and method for producing the same |
| JP5928083B2 (en) * | 2012-03-29 | 2016-06-01 | 不二製油株式会社 | Topping material for confectionery bread and method for producing the same |
| JP2014113098A (en) * | 2012-12-11 | 2014-06-26 | Fuji Oil Co Ltd | Manufacturing method of coated molded chocolate products |
-
2015
- 2015-04-22 WO PCT/JP2015/062163 patent/WO2015170587A1/en active Application Filing
- 2015-04-22 JP JP2016517861A patent/JPWO2015170587A1/en active Pending
- 2015-04-22 CN CN201580022241.9A patent/CN106255416A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367221A (en) * | 2021-05-14 | 2021-09-10 | 江苏派乐滋食品有限公司 | Chocolate compound coating agent and preparation process thereof |
| CN113367220A (en) * | 2021-05-14 | 2021-09-10 | 江苏派乐滋食品有限公司 | One-step forming chocolate coating agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2015170587A1 (en) | 2017-04-20 |
| WO2015170587A1 (en) | 2015-11-12 |
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Application publication date: 20161221 |
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