DE3119885C2 - Process for making a shaped chocolate product - Google Patents

Abstract

A method of manufacturing a shaped chocolate product having a thin ornamental relief pattern made from a first chocolate material of a certain color and a main part bearing the ornamental pattern and made from a second chocolate material of a different color. The first and second chocolate materials contain from 30 to 40 percent by weight of base oils and fats, with at least 60 percent by weight of the oils and fats in one material corresponding to those of the other material. The first material is poured in a flowable state into an ornamental engraved pattern formed in a mold, whereupon the mold surface is scraped off and the surface of the first chocolate material is rapidly cooled to 18 to 22 ° C. The second chocolate material is then poured into the mold in a flowable state in order to cover the first chocolate material and firmly bond the two materials to one another.

Description

a) the first chocolate material made flowable by heating,

b) the flowable first chocolate material is poured into an engraved pattern formed on the bottom surface of a mold,

c) the bottom surface of the mold is wiped off, to press the first chocolate material into the gravan pattern and scrape off excess material,

d) the second chocolate material is made flowable by heating,

e) the flowable second chocolate material is poured into the mold over the pattern formed from the first chocolate material,

f) the entire body is cooled so that it by crystallizing the base oils and fats contained in the second chocolate material in all areas, including the Border area in which the second chocolate material penetrates into the first chocolate material and adjoins it, is solidified, and

g) the solidified product is removed from the mold.

characterized in that one uses a first and a second chocolate material which each contain 30 to 40 wt .-% base oils and fats, with at least 60 wt .-% of the base oils contained in the one chocolate material and -fats correspond to those which are contained in the other chocolate material, and that between process steps c) and d) in an additional step c ') the surface of the first chocolate ornament is quickly brought to a temperature of 18 to 22 ° C cools so that the base oils and fats contained in the first chocolate material crystallize into microcrystallites, and step e) of pouring the flowable second chocolate material performs so that the flowable second chocolate material in the spaces between the growing microcrystallites of the base oils and fats in the first chocolate material.

2. The method according to claim 1, characterized in that the ornamental relief pattern a Has a thickness of 100 μm to 3 mm and a line with includes a minimum width of 200 μιτι.

3. The method according to claim 1 or 2, characterized in that the first chocolate material is made flowable in step a) by heating to a temperature of 29 to 31 ° C and the rapid cooling in step c ') is carried out so that the mold about 2 is introduced into an atmosphere of about 5 ° C to 3 minutes, so that the surface cooling of the first chocolate material to the temperature of 18 to 22 ⁰ C.

4. The method according to any one of claims I to 3,

characterized in that the second chocolate material in step d) by heating to 29 makes flowable up to 31 ° C and the cooling in stage f) is carried out so that the mold is 15 to 20 min in introduces an atmosphere of 4 to 7 ° C

The invention relates to a method for producing a shaped chocolate product according to the preamble of the main claim.

In one known method, an ornamental pattern is applied to the surface of a peel-off sheet Chocolate body transferred. In this known method, the pattern with a Farbj. containing an edible pigment and an edible oil on a foil printed. The transfer picture obtained is then placed on the chocolate body and heated up transferred to the body. However, the transferred pattern is blurred and affects the commercial value of the product. Another disadvantage of this known method is that it does not allow the production of relief sculptures with concave or convex

Areas

An extrusion process is also known for the production of relief patterns Production of the ornamental relief pattern extruded through the nozzle of an extruder and the nozzle or the The chocolate body to be produced with the ornamental relief pattern is moved according to the desired pattern The pasty material exiting the nozzle is formed, which is relative to the chocolate body on which the Patterns are to be formed, moved, the delicacy and sharpness of the pattern obtained are limited, and patterns, letters, or images that have fine lines cannot be made. After the extrusion process, no relief patterns of complicated form as it takes considerable time and extremely precise control.

To overcome these disadvantages of conventional methods, JP-AS 28 809/1971 has an improved one Procedure has been proposed. In this procedure one uses three separable forms and the molded chocolate product with an ornamental relief pattern is manufactured in two molding stages. The first form is an engraving block, i.e. the one you want The second form is generally memen a flat plate with through-holes. That The pattern formed by the through holes of the second shape essentially matches the engraved pattern match the first form. In the first molding stage, the first and second mold are combined so that the Through holes of the second form are in register with the engraving pattern of the first form, what you can pouring a flowable decorative chocolate material. After cooling, the second mold is separated from the first, whereby the solidified decorative chocolate material remains on the first mold. The portion poured into the through holes of the second mold forms protruding lugs after the second mold has been removed. In preparation for the second molding stage, the third mold is placed on top of the first mold. Of the by the first and third shape cavity formed has a greater depth than the height of the protruding lugs and its outline corresponds to the outer shape of the molded chocolate product. To manufacture the

The bulk of the pourable chocolate material is poured into the cavity formed by the first and third molds and then cools down. Here, the above approaches of the decorative chocolate material in the solidified main part! embedded.

This method has the advantage that a clear relief pattern can be made ^ as firmly with the On the other hand, however, the process is laborious and expensive, in particular regarding the combination of the second with the first shape and the removal of the second from the first Shape. The through holes of the second form must be exactly aligned with the engraving pattern of the first form and extreme care must be taken when removing the second form from the first, so as not to break off the above approaches of the brittle material. Because of these difficulties, which rely on combining and separating the first and second forms can be complicated patterns with fine lines cannot be obtained by these known methods.

A process for the production of chocolate bars with a relief decoration made of a different mass, such as made of dark chocolate, is described in DE-PS 4,222,223. In this process, a Chocolate mass made flowable by heating is introduced into depressions in the bottom of a two-part mold and leveled off, after which the other or lighter chocolate mass intended for the manufacture of the bar in d 'form is introduced and finally the entire mass is hardened

However, none of the known methods enables the production of alignment patterns nvi very fine lines or areas on the order of 200 μπι and a thickness of about! 00 μm to 3 mm, which is firmly on adhere to the chocolate body, and in particular the last-described method is insufficient Adhesion achieved between the chocolate bar and the relief decoration.

The invention is therefore based on the object of a simple and economical method of production of a molded chocolate product that has a fine and clear ornamental relief pattern which is firmly connected to the main part of the chocolate without being embedded in the chocolate body even if it has very fine and thin, even translucent pattern areas, is extremely firmly connected to and adheres to the main part of the chocolate.

The invention relates to a process for the manufacture of a shaped chocolate product comprising a thin ornamental relief pattern made from a first chocolate material of a certain color and one Main part of a second chocolate material of a different color, which has the thin ornamental pattern carries, wherein the first and second chocolate materials are firmly adhered to each other, in which

a) the first chocolate material made flowable by heating,

b) the flowable first chocolate material is poured into an engraved pattern which is on the bottom surface a shape is formed,

c) the bottom surface of the mold is scraped to place the first chocolate material in the engraving pattern to press and scrape off excess material,

d) the second chocolate material by heating

made flowable,
e) the flowable second chocolate material is poured into the mold over the pattern formed from the first chocolate material,
f) the entire body is cooled so that it can be replaced by crystallization of the base oils and fats ir.

are contained in the second SchcKoladematerial, in all areas, including the border area where the second chocolate material enters the first Chocolate materia! penetrates and adjoins it,

is solidified, and
g) the solidified product is removed from the mold.

This method is characterized in that one uses a first and a second chocolate material, each containing 30 to 40 wt .-% base oils and fats, with at least 60 wt .-% of the one Base oils and fats contained in chocolate

2ö te correspond to those in the other chocolate material are included, and that between process stages c) and d) in an additional stage c ') the The surface of the first chocolate material cools quickly to a temperature of 18 to 22 ° C so that the in The base oils and fats contained in the first chocolate material crystallize into microcrystallites and the Step e) of pouring the flowable second chocolate material carried out so that the flowable second Chocolate material "P the spaces between the growing microcrystallites of the base oils and -fats penetrate into the first chocolate material.

The chocolate material used to produce the ornamental relief pattern is preferably a Chocolate material of white color, so-called white chocolate. If to make the relief pattern White chocolate is used for the bulk of the molded chocolate product preferably brown chocolate. However, you can also use an ornamental made from brown chocolate Apply a relief pattern to a main part of white chocolate. The applicable color combinations are not subject to any particular restriction and can, from an aesthetic point of view and im Should be selected based on commercial value.

Regardless of the color combination chosen, the chocolate materials included for both the ornamental Relief pattern as well as for the main part 30 to 40, preferably 34 to 38 and in particular 36 to 38 percent by weight of base oils and fats. If the total content of base oils and fats is less than 30 wt : sprozcnt, the chocolate consistency is impaired and the initial adhesion at the interface between the pattern and the main part is decreasing. As the base oils and fats used in the two chocolate materials (one for the relief pattern, the other for the main part) are included in the interface area crystallize between the pattern and the main part, as will be explained below, the adhesion in this decreases Interfacial area to an unsatisfactory value if the total content of base oils and -fats in one or both chocolate materials is less than 30 percent by weight. Contains the chocolate material for the ornamental relief pattern less than 30 percent by weight of base oils and fats, so lets In addition, it does not fill in fine or very small engraving cavities in order to produce fine patterns, like this that the fineness and sharpness of the relief pattern obtained are impaired.

On the other hand, if the content of base oils and fats is more than 40 percent by weight, the solidified Chocolate almost transparent and no longer translucent, which affects the clarity of the relief pattern will. On the other hand, does the content of gnind oils and fats differ in a chocolate material from that in the other chocolate material by more than? 10 percent by weight will make the difference The shrinkage coefficient is too large, so that it splits off or peeled off in the solidification stage of the chocolate material from the relief pattern comes when the content of base oil. and fats in a chocolate material is 30 percent by weight, should, in order to avoid this disadvantageous phenomenon, the content in the other chocolate material should not be more than 40% by weight.

The base oils and fats used according to the invention are preferably those contained in cocoa butter are. Substitute materials for cocoa butter and mixtures of such substitute materials with cocoa butter can also be used. Under substitute terms for Cocoa butter is understood to mean materials that are similar to cocoa butter and mainly consist of glycerides consist of oleic acid, stearic acid and palmitic acid, but contain only a small amount of glycerides of unsaturated fatty acids with two or more double bonds. Such substitute materials can be produced by using the glycerides of the three fatty acids mentioned from vegetable oils or fats, such as cottonseed oil, rice bran oil, illippe butter or coconut oil, or an animal fat such as beef tallow extracted and the separated extract to increase the content of dioleo-palmitostearin. which is the characteristic component of cocoa butter, processed.

Another important feature of the invention is that at least 60 percent by weight of the Base oils and fats contained in one chocolate material correspond to those in the other chocolate material are included. If z. B. all in the chocolate material The base oils and fats contained in the relief pattern must consist of cocoa butter at least 60% by weight of the base oils and fats in the chocolate material for the bulk cocoa butter and preferably all are contained in the chocolate material for the main part Base oils and fats cocoa butter. If those contained in the chocolate material for the relief pattern Base oils and fats are different from those of the material for the main part, so those in in addition to containing fatty acid glycerides from those in the material of the main part. The melting point and the The coefficient of shrinkage of a particular glyceride is different from that of other glycerides. Because of the differences in these parameters peel off the relief pattern when the composition of the The base oils and fats it contains differs greatly from that in the main part. To this tendency to peel too should avoid at least 60 percent by weight of the base oils contained in a chocolate material and fats essentially correspond to those contained in the other chocolate material.

The chocolate materials for the relief pattern and the main part were made separately. An example for a white chocolate mass comprises e.g. B. 30 to 40 percent by weight cocoa butter, 55 to 65 percent by weight Sugar and 5 to 10 percent by weight milk powder. On the other hand, it usually contains for brown Chocolate applied composition 15 to 25 percent by weight cocoa mass, 15 to 25 percent by weight Cocoa butter, 35 to 45 percent by weight sugar and 15 to 25 percent by weight milk powder. In the To produce a brown chocolate mass, the amount of pure cocoa butter is added ten cocoa butter, taking into account the amount of cocoa butter in the cocoa mass, adjusted so that your All in all, 30 to 40 percent by weight of the finished mass is natural or synthetic flavors, such as vanilla and emulsifiers such as lecithin, lysolecithin or cephalin can be added. Furthermore, esters of sugars and fatty acids can be added to make the uniform growth finer and stable crystallites of cocoa butter to facilitate.

The chocolate mass is mixed and kneaded and then passed through a roller refiner to produce a Paste of fine texture available. The crowd will then further processed in the usual conching urni tempering stages. In the conventional method of molding of chocolate, the processed chocolate mass is simply poured into a mold. According to the invention the flowable chocolate material for the relief pattern is poured into a mold that has a bottom surface has an ornamental engraved pattern. The engraved grooves that make up the pattern are flat. Afterward the surface of the bottom plate of the mold is scraped to get the chocolate material into the To press grooves and at the same time excess material! scrape off. As mentioned earlier, the chocolate material can for the relief pattern according to the invention are firmly connected to the main part of the chocolate and a thin and fine relief pattern including fine concave and convex lines can be formed. The relief pattern can be very thin, e.g. B. in the order of 100 μπι to 3 mm, in particular 200 μίτι to 1 mm.

An important step of the procedural erfindungsgemaiten) ons is the rapid cooling of the surface of the molded chocolate material of the relief pattern at a temperature of 18 to 22 ° C, preferably 19 to 21 ⁰ C, immediately after casting and scraping. Rapid cooling of the chocolate material can promote the formation and growth of microcrystallites in the base oils and fats. The cohesion of the chocolate material is improved by the presence of the microcrystals of base oils and fats, and the adhesive and fixing forces developed in the interface region of the relief pattern and the main part of the chocolate material are increased. In addition, when finer crystallites form in the interface region, the material for the main part of the chocolate penetrates more easily into the solidified relief pattern material, thereby increasing the binding forces after the main part of the chocolate has solidified. If the surface temperature of the relief pattern is cooled to below 18 ° C, the paste behavior is lost and the cohesion is reduced.On the other hand, if the surface temperature is more than 22 ° C after rapid cooling, the degree of crystallinity of the relief pattern material is insufficient To give interface area with satisfactory cohesion, so that there is a risk of the relief pattern breaking off due to insufficient solidification. For the reasons mentioned, it is necessary to adjust the surface temperature of the relief pattern after rapid cooling to 18 to 22 ° C.

to deliver. When the chocolate material for the relief pattern is flowable at a temperature of 29 to 31 ° C is made, its surface temperature can be lowered quickly to 18-22 ° C by turning the Put the poured chocolate into an atmosphere of about 5 ° C for about 2 to 3 minutes. Although the length of time for reducing the surface temperature within said range of the thickness of the relief pattern and depends on the heat capacity as well as thermal conductivity of the shape, it is important the surface temperature to cool the relief pattern material quickly to 18 to 22 ° C, preferably 19 to 21 ° C, so that the main chocolate material stuck to the cooled and semi-solidified surface of the relief pattern material adheres and the molding and solidification of the main chocolate material are facilitated.

The next stage of the process involves making the chocolate material for the main part flowable. pouring the flowable chocolate material for the main part over the relief pattern material in which fine crystallites grow continuously, and cool down the whole body. Before cooling down can in the The air contained in the chocolate material can be removed in a degassing stage. Degassing can go through Vibration or other methods. During the pouring and cooling stages, they penetrate into the Main chocolate material contained base oils and fats in the interface area of the semi-solidified Relief pattern material where they crystallize and with the crystal formed from the relief pattern material grow together or matted, so that in the interface area a firm bond is created. Cooling continues until the entire chocolate body is solidified. The amount of time required for cooling depends on the cooling temperature and the thickness of the chocolate body. If the chocolate material for the main part is at a temperature of 29 to 31 "C made flowable and cooled in an atmosphere of 4 to 7 ° C, the chocolate material solidifies usually within about 15 to 25 minutes. After the main chocolate material under crystallization the base oils and fats contained therein has solidified, the solidified product will be out of shape removed and a chocolate block with an ornamental relief pattern is obtained.

According to the invention, very thin ornamental relief patterns can be firmly connected to the main chocolate part will. It is possible to produce ornamental relief patterns of so small a thickness that they are translucent and the color of the main part is visible through the translucent relief pattern, if desired, in this case the color of the main part is mixed with the color of the relief pattern, so that the color of the pattern is slightly will be changed.

The following examples illustrate the invention. All parts are based on weight unless otherwise is specified

example 1

60

White chocolate is made by mixing 33 parts cocoa butter, 60 parts sugar, 7 parts Milk powder and 03 parts of lecithin produced according to the following process

About half of those in the composition mentioned The cocoa butter contained in it is liquefied by heating to around 60 ° C and in a continuous process Kneader transferred where gradually sugar and milk powder are added and kneaded. After addition 0.15 part of lecithin is kneaded for 0.5 hour at about 45 ° C to thoroughly mix the mixture Mix. The mixture is then continuously passed through a roller refiner to remove the contained therein To pulverize particles, and then fed to a rotary conche, where the remaining part of the cocoa butter is added will. The contents of the conches are conched at about 55 ° C. for 12 hours. During this time the remaining Lecithin portion is added and the temperature is finally reduced to 45 ° C to complete the conching.

After the baking described above, the chocolate material is put into a tempering machine supplied to be tempered there, the temperature of the exiting from the tempering machine Chocolate is set to 29 ° C.

Separately, normal brown chocolate is made by mixing together 20 parts of cocoa mass (cocoa butter content 50 to 55 percent by weight), 20 parts of cocoa butter, 40 parts of sugar, 20 parts of milk powder and 0.3 part of lecithin. The manufacturing process essentially corresponds to the process for manufacturing white chocolate described above, but the cocoa mass and cocoa butter are heated separately from one another and then melted and fed to the continuous kneader.

The white chocolate discharged from the tempering machine and kept at a temperature of -9 ° C is then poured into a polycarbonate mold with an ornamental relief pattern in the bottom plate is engraved with fine concave and convex lines. The minimum width of the lines is 200 μm and the thickest part of the relief pattern is about 1 mm, the thinnest part about 100 μm thick. After pouring, the Brushed surface of the base plate. Immediately after scraping, the is on a conveyor belt moved mold for 2 minutes through a cooling chamber kept at 5 ° C to the surface of the cast Cool white chocolate quickly to 21 ° C.

Thereafter, the discharged from the annealing machine and held at a temperature of 29 ⁰ C brown chocolate is poured into the semi-solid white chocolate, to form a main part of 5 mm thickness. After cooling for 18 minutes in a cooling chamber kept at 5 ° C, the solidified chocolate block is removed from the mold, whereby a chocolate product with a brown main part and a relief pattern of white chocolate adhering to the surface of the brown main part is obtained.

Relief lines of about 200 μm width and about 100 μm Thicknesses are sharp and distinct. Those formed by the thin layers of white chocolate Pattern areas have a mixed color, as the brown color of the main part is due to the translucent white relief pattern is visible.

The chocolate block is stored in a refrigerator at 20 ° C. for one day and removed. Part of the The relief pattern is scratched off with a fingernail to peel it off. However, the relief pattern cannot be peeling. If the chocolate block is subjected to a strong compressive force, it breaks into pieces and each Fragment carries a fragment of the relief pattern carried by the unbroken block of chocolate Another block of chocolate is kept at 25 ° C for 1 hour, whereupon a similar experiment is carried out to peel off the relief pattern with the fineer

takes, but it also fails. When applying a strong pressing force to the chocolate block, the relief.Tiusterschicht is embedded something in the body and the pattern breaks together with the Body.

Example 2

The procedure of Example 1 is repeated, but using a different white chocolate, the by mixing 30 parts of cocoa butter, 65 parts of sugar, 5 parts of milk powder and 0.3 parts of lecithin was produced. According to Example 1, a chocolate block with a made ornamental relief pattern.

Similar to Example 1, an attempt is made to peel off the relief pattern from white chocolate with the finger, wherein however similar results as in example! ! can be obtained.

Example 3 Example 4

Comparative example 1

correspond to those of example 1.

The result is extremely negative, as the white chocolate relief pattern solidified when the was removed Product separates from the mold from the main part of brown chocolate.

Comparative example 2

It will be the same white and brown chocolate materials as used in example 1. After scraping the surface of the base plate the mold becomes the mold passed through a cooling chamber kept at 6 ° C for 2 minutes. The surface temperature of the scraped The surface of the white chocolate material is cooled to 23 ° C. The other levels correspond to those from example 1.

The obtained chocolate product has no commercial value because of the concave and convex areas of the Relief pattern have collapsed.

20th

Using the same white chocolate as in Example 1 as the material for the relief pattern the procedure of Example 1 is repeated, but using a chocolate product as the main part Base of brown chocolate, which was made by adding 30 parts of cocoa mass (cocoa butter content: 50 to 55 percent by weight) 23 parts cocoa butter, 45 parts sugar, 2 parts milk powder and 0.3 parts lecithin mixes and kneads.

A similar peeling test with a finger is performed on a test sample, which was stored in a refrigerator at 20 ⁰ C for one day, with similar results as obtained in Example. 1 However, if another test sample, which has been left to stand for 1 hour in an atmosphere of 28 ° C., is pressed vigorously with the finger, part of the relief pattern is embedded in the body of the chocolate block. However, no break was found.

40

A white chocolate material for the ornamental relief pattern is produced similarly to Example 1, but 33 parts of cocoa butter of the composition mentioned there are replaced by 20 parts of cocoa butter and 13 parts of a substitute for cocoa butter replaced. The replacement material used in this example for Cocoa butter is derived from a raw material that mainly consists of Illippe butter. For the The main part is the brown chocolate material from Example 3. According to Example 1, a chocolate block is used produced, but holding the mold in the cooling chamber for 3 minutes and 30 seconds to get the Cool the surface of the white chocolate to 18 ° C. A result similar to that in Example 1 is obtained when the finger is peeled off.

60

It will be the same white and brown chocolate materials as used in example 1 after scraping the surface of the bottom plate of the mold the mold is kept in a cooling chamber at 4 ° C for 4 minutes and 20 seconds, around the surface temperature quickly lower the scraped surface of the white chocolate to 16 ° C. The other stages Comparative example 3

The procedure of Example 1 is repeated, but the white chocolate material used in Example 1 is replaced by a white chocolate material made by adding 28 parts of cocoa butter, 65 parts sugar, 7 parts milk powder and 0.3 part lecithin mixed and kneaded. The obtained chocolate product Has little commercial value because the fine lines of the relief pattern are discontinuous.

Comparative example 4

A white chocolate material for the ornamental relief pattern becomes similar to the white chocolate material of Example 1, but 33 parts of the cocoa butter are of the latter composition replaced by 16.5 parts cocoa butter and 16.5 parts cocoa butter substitute. To make the main part * the brown chocolate material of Example 1 is used. The process stages correspond to those of Example 1.

The result is negative because the white chocolate relief pattern solidified when the was removed Product separates from the mold from the main part of brown chocolate and white chocolate material in the This leaves engraving grooves on the bottom plate of the mold.

Comparative example 5

The same white chocolate material as in Example 2 is used to produce the relief pattern. According to Example 1, a brown chocolate material is made from 33 parts of cocoa mass (cocoa butter content: 50 to 55 percent by weight), 25 parts cocoa butter, 40 parts sugar, 2 parts milk powder and 03 parts lecithin manufactured

Although the chocolate block is made as in Example 1, this separates from the white chocolate material existing relief patterns upon removal of the solidified block from the mold from the main part brown chocolate material and white chocolate material remains in the engraved cavities in the bottom plate of the mold.

Claims (1)

Patent claims: 1. A method of making a shaped chocolate product that has a thin ornamental Relief pattern made of a first chocolate material of a certain color and a main part made of a second chocolate material of another Color bearing the thin ornamental pattern, wherein the first and second chocolate materials are firmly adhered to each other, in which