CN106615509B - Method for improving heat resistance of aerated chocolate - Google Patents
Method for improving heat resistance of aerated chocolate Download PDFInfo
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- CN106615509B CN106615509B CN201610845134.2A CN201610845134A CN106615509B CN 106615509 B CN106615509 B CN 106615509B CN 201610845134 A CN201610845134 A CN 201610845134A CN 106615509 B CN106615509 B CN 106615509B
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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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
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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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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Abstract
The invention provides a method for improving the heat resistance of aerated chocolate, which coats a heat-resistant chocolate shell on the surface of an aerated chocolate sandwich. The heat-resistant chocolate shell comprises low-melting-point carbohydrate, and is formed by baking and coagulating. The low melting point carbohydrate has a melting point of 80-150 ℃ and a dosage of more than 10%. The method for improving the heat resistance of the aerated chocolate provided by the invention not only improves the heat resistance of the aerated chocolate, so that the aerated chocolate is not easy to soften and deform and collapse in a high-temperature environment, but also has a brittle structure formed by baking and condensing the heat-resistant chocolate shell, has good heat resistance, and can protect the aerated filling from collapsing and deforming.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for improving heat resistance of aerated chocolate.
Background
The aerated chocolate is a new chocolate. By injecting air into the chocolate mass, the resulting chocolate has a cellular structure and a more creamy mouthfeel. Compared with traditional chocolate, the aerated chocolate has improved mouthfeel, but the structure is easier to collapse at high temperature. It is a technical problem how to make aerated chocolate have a good texture.
To address the above problems, several approaches have also been taken by the food industry, such as chinese patent application publication No. CN104684405A, which discloses a heat resistant fat based confection imparted with heat resistance by incorporating in the fat based confection a polyol and at least one other heat structuring component, wherein the polyol has a boiling point of 105 ℃ or higher. The polyol forms a network structure with the sugar through hydrogen bonding, thereby improving heat resistance, but this results in poor flowability of chocolate.
Disclosure of Invention
In order to solve the above technical problems in the prior art, the present invention provides a method for improving the heat resistance of an aerated chocolate, which improves the heat resistance of the aerated chocolate and avoids the problem that the aerated chocolate structure is easily collapsed at a high temperature.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for improving heat resistance of aerated chocolate comprises coating a heat-resistant chocolate shell on the surface of an aerated chocolate sandwich.
Preferably, the heat-resistant chocolate shell comprises low-melting point carbohydrates, and the heat-resistant chocolate shell is formed by baking and agglomerating.
Preferably in any of the above embodiments, the low melting point carbohydrate has a melting point of 80 to 150 ℃. If a melting point higher than 150℃ is chosen, the baking time needs to be extended and the chocolate will develop a burnt taste, affecting the mouthfeel.
Preferably in any of the above embodiments, the low melting point carbohydrate has a melting point of 80-120 ℃.
In any of the above embodiments, preferably, the low melting point carbohydrate has a melting point of 80 ℃ to 110 ℃. The melting point of the low melting point carbohydrate cannot be lower than the temperature at which chocolate is conched, which is usually above 60℃, and if the melting point of the low melting point carbohydrate is lower than the conching temperature, the sugar has already melted into a liquid state at the time of conching, which results in that the chocolate cannot be formed.
Preferably, in any of the above embodiments, the low melting point carbohydrate has a melting point of 90 ℃ to 100 ℃.
Preferably in any of the above embodiments, the low melting carbohydrate is present in an amount greater than 10% (weight low melting carbohydrate as a percentage of the total weight of the chocolate coating). The amount of the low melting point carbohydrate is too small, the heat resistance of the chocolate is not improved well, and the heat resistance of the chocolate can be improved only when the amount of the low melting point carbohydrate is more than 10 percent, so that the chocolate coating does not deform and melt at 40 ℃.
Preferably in any of the above embodiments, the low melting carbohydrate is present in an amount greater than 20%.
Preferably in any of the above embodiments, the low melting carbohydrate comprises more than 20% of the total carbohydrate in the chocolate coating.
In any of the above embodiments, the low melting point carbohydrate preferably accounts for 40% or more of the total carbohydrate.
The above total carbohydrates of chocolate comprise cocoa powder (low molecular sugar, dextrin, starch), milk powder (lactose, etc.), and additional sweetener (sucrose, glucose, etc.).
Preferably, in any of the above schemes, the low melting point carbohydrate includes one or more of trehalose, xylitol, sorbitol, glucose and lactose.
Preferably, in any of the above embodiments, the chocolate shell is made from fat, sugar, cocoa products, dairy products, emulsifiers and flavors.
In any of the above embodiments, the particle size of the fat or oil, sugar, cocoa product, dairy product, emulsifier, and flavor is preferably 40 μm or less.
In any of the above embodiments, preferably, the baking temperature is higher than the highest melting point of the low-melting carbohydrate.
Preferably in any of the above embodiments, the baking melts the low melting point carbohydrate.
Preferably in any of the above embodiments, the baking is for a time and at a temperature such that the chocolate does not develop off-flavours. Too long a baking time can cause the sugar in the chocolate to react with the protein, causing the protein to deteriorate and produce an off-flavor.
In any of the above embodiments, the baking temperature is preferably 180 ℃.
In any of the above schemes, the baking temperature is preferably 280-300 ℃.
Preferably, in any of the above embodiments, the baking time is 2 to 3 minutes. The baking is carried out for a short time, so that the reaction between sugar and protein is avoided, the bad flavor is generated, and the product quality is influenced.
In any of the above embodiments, preferably, the heat-resistant chocolate shell is coated on the surface of the aerated chocolate by a coating technique.
In any of the above embodiments, the heat resistant chocolate shell is coated on the surface of the aerated chocolate by a co-extrusion process.
Preferably in any of the above embodiments, the aerated chocolate has a cellular structure.
Preferably in any of the above embodiments, the aerated chocolate has a creamy mouthfeel.
Preferably in any of the above embodiments, the aerated chocolate has a relative density of 1.0 to 0.5.
Preferably in any of the above embodiments, the shell of heat-resistant chocolate has a thickness of less than 5 mm. Too thick a shell of heat-resistant chocolate affects the mouth feel of the aerated chocolate and also adversely affects the scorching of the shell of heat-resistant chocolate.
In any of the above embodiments, the thickness of the heat-resistant chocolate shell is preferably less than 3mm and not less than 0.5 mm. The heat resistant chocolate shell should also not be too thin, and if it is too thin, the protective effect on the aerated chocolate centre is greatly reduced or even eliminated.
The method for improving the heat resistance of the aerated chocolate provided by the invention not only improves the heat resistance of the aerated chocolate, so that the aerated chocolate is not easy to soften and deform in a high-temperature environment and has a structure collapse, but also ensures that the heat-resistant chocolate shell forms fluid through baking, has good fluidity, can be coated on the surface of the aerated chocolate through a coating technology and is condensed to form a brittle structure, has good heat resistance, and can protect the aerated filling from collapsing and deforming.
Detailed Description
In order that the inventive content of the present invention may be more accurately and clearly understood, the inventive content of the present invention will be further described and illustrated with reference to the following detailed description.
Example 1
A method for improving the heat resistance of aerated chocolate, which is characterized in that a heat-resistant chocolate shell is coated on the surface of an aerated chocolate filling by a coating technology, wherein the heat-resistant chocolate shell is prepared from the following components in percentage by weight:
30 percent of grease
Cocoa powder 15%
Trehalose 49%
6 percent of skimmed milk powder,
meanwhile, the heat-resistant chocolate shell also comprises lecithin accounting for 0.4 percent of the total weight of the heat-resistant chocolate shell. Wherein trehalose is added as a low melting carbohydrate to replace sucrose in the chocolate ingredients in equal amounts.
The aerated chocolate sandwich is prepared from the following components in percentage by weight:
Akoblend TF 73 21%
cocoa liquor 16%
28 percent of sucrose
Skimmed milk powder 5%
Whole milk powder 20%
10 percent of glucose.
In addition, the filling also comprises lecithin accounting for 0.1 percent of the total weight of the filling and vanillin accounting for 0.02 percent of the total weight of the filling.
And respectively carrying out fine grinding and refining on the components in the heat-resistant chocolate shell and the components in the sandwich formula to obtain the heat-resistant chocolate sauce and the sandwich. Filling the core in an open container, aerating to density of 0.9-1.0g/ml, cooling, and cutting into small pieces. And then coating heat-resistant chocolate sauce on the surfaces of the small sandwich pieces, baking for three minutes at the temperature of 280-300 ℃, wherein the trehalose is melted, and after baking, the trehalose is condensed on the surfaces of the sandwich pieces to form a heat-resistant chocolate coating to form the aerated chocolate with the heat-resistant chocolate coating on the surfaces. Practice proves that when the ambient temperature reaches 40 ℃, the aerated chocolate does not soften and deform, does not melt, and does not collapse the structure.
In this embodiment, the fat in the heat-resistant chocolate shell may be any fat commonly used in the art (such as CEBES NH86 a), and the chocolate itself is not modified in composition, but only the sucrose is partially or completely replaced by trehalose in the chocolate composition as the low-melting carbohydrate, so that the other components of the chocolate are not different from the prior art.
In this embodiment, the components of the aerated chocolate centre are not modified, and any of the prior art centres can be selected and then the surface of the aerated chocolate centre is coated with the heat-resistant chocolate shell.
In this example, a 1mm heat resistant chocolate shell was formed on the surface of the aerated chocolate.
Example 2.1
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose is contained in the heat-resistant chocolate shell in an amount of 10% and further comprises 39% sucrose. In the same manner, the surface heat-resistant chocolate shell of the aerated chocolate begins to soften and deform when the ambient temperature reaches 36 ℃.
Example 2.2
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose is contained in the heat-resistant chocolate shell in an amount of 15% and further comprises 34% sucrose. The aerated chocolate obtained by the same method has no softening deformation, no melting and no collapse of structure when the ambient temperature reaches 40 deg.C.
Example 2.3
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose is contained in the heat-resistant chocolate shell in an amount of 20% and further comprises 29% sucrose. The aerated chocolate obtained by the same method has no softening deformation, no melting and no collapse of structure when the ambient temperature reaches 40 deg.C.
Example 2.4
A method for improving the heat resistance of aerated chocolate, which is different from the method in example 1, wherein the content of trehalose is 40%, and 9% of sucrose is also included. The aerated chocolate obtained by the same method has no softening deformation, no melting and no collapse of structure when the ambient temperature reaches 40 deg.C.
Example 3.1
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein trehalose in the heat-resistant chocolate shell is replaced by glucose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 3.2
A method for improving the heat resistance of aerated chocolate, which is different from the method in example 3.1, is characterized in that the dosage of glucose in the shell of the heat-resistant chocolate is 40%, and the heat-resistant chocolate also comprises 9% of cane sugar, and the aerated chocolate obtained by the same method does not soften and deform, does not melt and does not collapse when the ambient temperature reaches 40 ℃.
Example 4.1
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein trehalose in the heat-resistant chocolate shell is replaced by lactose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 4.2
A method for improving the heat resistance of aerated chocolate, which is different from example 4.1, is characterized in that the dosage of lactose in the shell of the heat-resistant chocolate is 40%, and 9% of cane sugar is also included, and the aerated chocolate obtained by the same method does not soften and deform, does not melt and does not collapse when the ambient temperature reaches 40 ℃.
Example 5.1
A method for improving the heat resistance of an aerated chocolate, which is different from example 1 in that the trehalose in the heat-resistant chocolate shell is replaced by xylitol, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 5.2
A method for improving the heat resistance of aerated chocolate, which is different from example 5.1, is characterized in that the content of xylitol in the shell of the heat-resistant chocolate is 40%, and the heat-resistant chocolate also comprises 9% of cane sugar, and the aerated chocolate obtained by the same method does not soften and deform, does not melt and does not collapse when the ambient temperature reaches 40 ℃.
Example 6.1
A method for improving the heat resistance of an aerated chocolate, which is different from example 1 in that sorbitol is substituted for trehalose in the heat-resistant chocolate shell, and in the same manner, the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 6.2
A method for improving the heat resistance of aerated chocolate, which is different from example 6.1 in that sorbitol is used in an amount of 40% and sucrose is used in an amount of 9%, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 7.1
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein trehalose in the shell of the heat-resistant chocolate is replaced by 35% trehalose and 14% lactose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 7.2
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein trehalose in the heat-resistant chocolate shell is replaced by 35% trehalose and 14% glucose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 7.3
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein trehalose in the heat-resistant chocolate shell is replaced by 20% trehalose and 20% glucose, and further comprises 9% sucrose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 7.4
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose in the heat-resistant chocolate shell is replaced by 35% trehalose and 14% xylitol, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 7.5
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein trehalose in the heat-resistant chocolate shell is replaced by 35% trehalose and 14% sorbitol, and the aerated chocolate obtained by the same method does not soften or deform, melt or collapse in the presence of an ambient temperature of 40 ℃.
Example 8.1
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose in the heat-resistant chocolate shell is replaced by 20% trehalose, 10% glucose and 10% lactose, and 9% sucrose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt, and does not collapse in structure when the ambient temperature reaches 40 ℃.
Example 8.2
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose in the shell of the heat-resistant chocolate is replaced by 20% trehalose, 10% xylitol and 10% sorbitol, and further comprises 9% sucrose, and the aerated chocolate obtained by the same method has the advantages of no softening deformation, no melting and no structural collapse when the ambient temperature reaches 40 ℃.
Example 8.3
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose in the shell of the heat-resistant chocolate is replaced by 20% trehalose, 5% xylitol, 5% sorbitol, 5% glucose and 14% sucrose, and the aerated chocolate obtained by the same method does not soften or deform, does not melt and does not collapse when the ambient temperature reaches 40 ℃.
Example 8.4
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose in the shell of the heat-resistant chocolate is replaced by 10% of xylitol, 10% of sorbitol, 10% of glucose, 10% of lactose and 9% of sucrose, and the aerated chocolate obtained by the same method does not soften and deform, does not melt and does not collapse when the ambient temperature reaches 40 ℃.
Example 8.5
A method for improving the heat resistance of aerated chocolate, which is different from example 1, wherein the trehalose in the shell of the heat-resistant chocolate is replaced by 20% trehalose, 5% xylitol, 5% sorbitol, 5% glucose, 5% lactose and 9% sucrose, and the aerated chocolate obtained by the same method does not soften and deform, does not melt and does not collapse in the structure when the ambient temperature reaches 40 ℃.
Example 9.1
A method for improving heat resistance of aerated chocolate, which is different from example 1, comprises forming a 5mm heat-resistant chocolate shell on the surface of aerated chocolate.
Example 9.2
A method for improving heat resistance of aerated chocolate, which is different from example 1, comprises forming a 2mm heat-resistant chocolate shell on the surface of aerated chocolate.
Example 9.3
A method for improving heat resistance of aerated chocolate, which is different from example 1, comprises forming a 0.5mm heat-resistant chocolate shell on the surface of aerated chocolate.
Example 9.4
A method for improving heat resistance of aerated chocolate, which is different from example 1, comprises forming a 3mm heat-resistant chocolate shell on the surface of aerated chocolate.
Example 9.5
A method for improving the heat resistance of aerated chocolate, which is different from example 1, comprises forming a 4mm heat-resistant chocolate shell on the surface of aerated chocolate.
Example 10
A method for improving the heat resistance of an aerated chocolate, which is different from example 1, wherein a heat-resistant chocolate shell is coated on the surface of the aerated chocolate by a co-extrusion technique.
Example 11
A method of improving the heat resistance of an aerated chocolate filling, which differs from example 1 in that the aerated chocolate filling has the following formula:
Chocofill BR60 25%
cocoa powder 10%
Trehalose 60%
5% of lecithin.
Wherein, the trehalose in the sandwich replaces other sugar to play a role of reducing the sweetness.
It should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (1)
1. A method for improving the heat resistance of aerated chocolate comprises the steps of coating a heat-resistant chocolate shell on the surface of an aerated chocolate filling, wherein the heat-resistant chocolate shell comprises low-melting-point carbohydrate, the low-melting-point carbohydrate comprises one or more of trehalose, xylitol, sorbitol, glucose and lactose, and the using amount of the low-melting-point carbohydrate is more than 20% by weight; the heat-resistant chocolate shell is formed by baking and coagulating; the chocolate shell is made from grease, low-melting-point carbohydrate, cocoa products, dairy products, emulsifying agents and spices, and the particle size of each component of the chocolate shell is less than 40 microns; filling the core in an open container, inflating to density of 0.9-1.0g/ml, cooling and cutting into small pieces; coating heat-resistant chocolate sauce on the surfaces of the small sandwich blocks, baking for three minutes at the temperature of 280-300 ℃, melting the low-melting-point carbohydrate, and coagulating the melted low-melting-point carbohydrate on the surfaces of the sandwich blocks to form a heat-resistant chocolate coating to form the aerated chocolate coated with the heat-resistant chocolate coating on the surfaces; the aerated chocolate has relative density of 1.0-0.5, thickness less than 2mm and not less than 1 mm.
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| CN109418489A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A kind of heat-resistant chocolate coating |
| CN109418490A (en) * | 2017-09-04 | 2019-03-05 | 阿胡斯卡尔斯油脂(上海)有限公司 | A method of improving aerated chocolate heat resistance |
| CN110384160A (en) * | 2018-04-16 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of inflation seasoning modeling chocolate formula and technique |
| WO2022265051A1 (en) * | 2021-06-18 | 2022-12-22 | 株式会社明治 | Fat-based confectionery and method for manufacturing same |
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| CN1753620A (en) * | 2002-12-23 | 2006-03-29 | 马尔斯公司 | Aerated chocolate with microbubbles for improved stability |
| CN102595920A (en) * | 2009-06-19 | 2012-07-18 | 好时食品公司 | Temperature resistant chocolate composition and method |
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