JP2001045975A - Production of ganaches - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing ganaches having excellent texture and flavor by mold forming. SOLUTION: An emulsion of mainly the oil-in-water type is obtained by melting chocolates and carrying out tempering or adding a hydrous ingredient and mixing both without tempering, then poured into a mold composed of a deformable resin material, preferably an elastic material and hardened by cooling. The hardened material of the mixture is then taken out by deforming the mold. The cooling is preferably carried out in an atmosphere at -40 to -7 deg.C so as to provide the time on the side in the shadowed area in the figure.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing ganaches by molding.

[0002]

2. Description of the Related Art Generally, solid chocolate produced by molding is a food having a very low moisture content. Usually, the water content is 1% or less, and even in the production process, the mixing of water is avoided as much as possible. This is because when the water content of chocolate increases, its viscosity increases, and it becomes difficult to release when molded,
This is because the quality of the product deteriorates, such as recrystallization of sugar.

On the other hand, ganache is a mixture of chocolate-based liquids such as fresh cream, butter, milk or sugar solution, and is a flavorful chocolate product having a soft mouthfeel. However, this ganache has a very weak body due to its high water content, and has poor shape retention at room temperature, so it can be used only in a limited area such as for chocolate centers, cakes for sanding, top coating etc. Not used.

[0004] When such ganaches are to be molded in the form of a general solid chocolate, if they are molded in a plastic mold generally used for molding solid chocolate, the ganaches have a high moisture content, and moreover, Since the emulsifying system is mainly of an oil-in-water type, the water-soluble component adheres to the mold surface, and the oil and fat component does not have a shrinkage property even when cooled, so that the mold cannot be released.

[0005] Therefore, molding of ganaches is generally
Ganache is poured into a frame, cooled and solidified for a long time (usually overnight), and then cut with a piano wire or the like.

On the other hand, Japanese Patent Application Laid-Open No. H10-75713 proposes a method for manufacturing ganaches and a mold for ganaches. The above-mentioned production method melts chocolate, adds a heated aqueous component to the mixture, mixes the mixture, cools it to 25 to 30 ° C., and then adds a water-in-oil emulsion melted into a paste. After mixing and emulsifying the emulsified system of the entire mixture into a water-in-oil type, the mixture is poured into a plastic mold and cooled. According to this production method, a water-in-oil type emulsion that has been melted into a paste is added to ganache and mixed, and the emulsification system of the entire mixture is emulsified into a water-in-oil type, which is poured into a plastic mold. When the mixture is cooled and molded, the volume of the mixture shrinks and the mold is easily released.

The ganache molding mold is a plastic mold having a plurality of recesses in one plane. Each recess has a tapered side so that the bottom is narrowed, and the mold is separated. It was made easier.

[0008]

However, the method of cutting and shaping the ganaches after cooling and solidifying them with a piano wire or the like often involves manual work, so that it is difficult to continuously mass-produce them. It takes a long time for cooling, so that the production efficiency is poor, and it can be molded only into a monotonous shape.

Further, Japanese Patent Application Laid-Open No. H10-75713 discloses that when a mixture of chocolate and a water-containing component is an oil-in-water emulsion, the releasability when molded with a plastic mold is poor. Is described.

However, ganaches are better in texture and flavor when a mixture of chocolate and water-containing components is an oil-in-water emulsion than in a water-in-oil emulsion. According to the method described in JP-A-10-75713, it was not possible to obtain ganaches satisfactory in terms of texture and flavor.

Accordingly, it is an object of the present invention to provide a method for producing ganaches having excellent texture and flavor by molding.

[0012]

In order to achieve the above object, a method for producing ganaches according to the present invention comprises melting chocolate, tempering or not tempering it, adding a water-containing component and mixing the melt. The mixture is mainly an oil-in-water emulsion, and the emulsified mixture is poured into a mold made of a deformable resin material, and cooled and solidified.
The mold is deformed, and a cured product of the emulsified mixture is removed from the mold.

In the present invention, it is more preferable that the resin material is an elastic material. Further, the mold into which the emulsified mixture has been poured is cooled and cured in an atmosphere of -40 to -7 ° C, and the relationship between the cooling temperature and the time is in a hatched region in FIG. Is preferred.

According to the present invention, the mixture of the chocolate and the water-containing component is mainly an oil-in-water type emulsion, and even when the mixture is poured into a mold and cured, the cured mixture is deformed and deformed. Can be removed from the mold. By using an oil-in-water emulsion, ganaches having a soft texture and a good flavor can be obtained.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, chocolates are not limited to chocolates specified in the Chocolate Rules, but also other chocolates such as cocoa butter fat instead of cocoa butter, animals, plants or both. Temporing derived, non-tempering or various chocolates using fats and oils mixed with them, without using cocoa or cacao mass, white chocolates obtained by using whole milk powder or skim milk powder,
It also includes colored chocolates having various flavors and colors in combination with flavor materials such as fruit, coffee, and matcha.

These chocolates are not tempered when a so-called non-tempering type fat or oil is used as a fat substitute, or tempered or not tempered when a tempering type fat or oil is used. Add. In the case of tempering, a large number of stable type fine crystals are formed, and a firm structure is formed in a subsequent cooling step, so that the shape of the ganaches is less likely to sag or collapse when thawed. In addition, the time required for cooling and hardening in the post-process is reduced, and furthermore, the separation of moisture in the product is suppressed and the quality is stabilized.

In the present invention, the water-containing component includes dairy products such as fresh cream, milk, concentrated milk (including condensed milk), spirits such as liquors, liquid sugar, liquid sugar alcohol, fruit juice, water and the like. Say. These can be used alone or in combination of two or more.

The above-mentioned water-containing component is preferably added so that the water content in the product is 10 to 25%. If the water content is less than 10%, the mixture with the above-mentioned chocolates becomes a water-in-oil type emulsion and the texture and flavor are inferior. If it exceeds 25%, the product becomes muddy at room temperature. It is not preferable because the shape retention is lost.

In addition, when adding a water-containing component to tempered chocolates, the temperature of the chocolates is too low to prevent breakage of stable crystals generated by the tempering, resulting in poor workability. In order to prevent this, it is preferable to add the water-containing component after heating it to 27 to 32 ° C.

Then, the emulsified state of the mixture of the chocolate and the water-containing component can be confirmed by inserting an electric resistance measuring instrument (tester) into the mixture and confirming energization or observing under a microscope. it can. However, even if the power is confirmed by a tester, when observed under a microscope, most are in oil-in-water type emulsification system, but some are water-in-oil type. It is sufficient that the mixture of the oil and the water-containing component is mainly an oil-in-water type emulsion as long as the tester determines that the mixture is oil-in-water type, and that the mixture is partially water-in-oil type. Means that it may be.

In the present invention, examples of the deformable resin material that is the material of the mold include resins such as silicone rubber, natural rubber, synthetic rubber (chloroprene rubber, neoprene rubber), and fluorine rubber. Particularly, a resin having elasticity is preferable, and among them, silicone rubber is most preferable because it has elasticity even at a low temperature and has good releasability. The mold can be manufactured by molding the above resin material by means such as injection molding.

The shape of the concave portion of the mold made of the resin material is not particularly limited, and may be appropriately selected from a square, a circle, a hemisphere, a star, a flower, a leaf, and a character. From the viewpoint of the nature, it is preferable that the inner diameter is shaped to increase as it approaches the opening. The size of the concave portion of the mold is, for example, in the case of a square, 15 to 25 m on one side.
m, a depth of 7 to 13 mm is preferable, and in the case of a circle or a hemisphere, a diameter of 15 to 25 mm and a depth of 10 to 18
mm is preferred. In addition, the thickness of the mold is preferably thin so as to facilitate deformation, and is preferably 1.0 to 3.0.
It is preferably 0 mm. Further, only the bottom part can be thinned so as to be easily deformed. And, depending on the size of the mold, for example, 25 cm x 26 cm
(Depth 15mm) sheet is 20mm x 20mm
mm (depth 13 mm) is 60 to
75 molds are preferable in terms of use.

In the method of the present invention, the above-mentioned chocolates are melted, and the above-mentioned water-containing component is heated to 27 to 32 ° C without tempering or tempering according to a conventional method. % And mixed to form a predominantly oil-in-water emulsion. The mixture is poured into a mold made of the deformable resin material, placed in a freezer, and cooled.

In the method of the present invention, the ganaches poured into the mold are cooled by cooling the mold from -40 to-
Put into a 7 ° C freezer and freeze rapidly.
For example, it is preferable to carry out by leaving the region on the oblique line side for 3 minutes or more at −40 ° C. or 30 minutes or more at −7 ° C. As shown in Examples described later, the aqueous phase in the ganaches, particularly the aqueous phase on the surface of the ganaches in contact with the mold, is completely frozen at -40 ° C by cooling for 3 minutes or more,
At −7 ° C., it is completely frozen by cooling for 30 minutes or more, so that it can be released without losing its shape.

The maximum ice crystal formation zone after rapid freezing (Journal of the Japan Society for Food Science and Technology, Vol. 46, No. 7, 1999, 4
(Pages 47 to 453), the water in the ganache can be made uniform and small ice, the cooling time can be shortened, and the releasability of the ganache can be improved. When the cooling temperature is higher than −7 ° C., the freezing is slow and large ice is formed, and the aqueous phase in the ganaches is frozen and concentrated. Even if it cools for more than a day, it does not freeze and it cannot be released. On the other hand, a freezer having a temperature lower than −40 ° C. is difficult to use industrially.

The mixture cooled and cured as described above is taken out of the freezer while remaining in the mold. Immediately, preferably, the temperature of the surface of the ganaches in contact with the mold is reduced to -5 ° C. or lower. The mold is released by deforming. Specifically, the bottom of the mold is pressed from the outside and extruded, or the mold is released by twisting the mold, and the cured product of the mixture, that is, ganaches is taken out. If the surface temperature exceeds -5 ° C, mold release becomes difficult.

In the present invention, ganaches molded as described above may be sprinkled with edible powders, for example, powders such as cocoa powder, nut powder, matcha, powdered sugar, kinako and milk powder. By sprinkling such powder, the stickiness of the product can be suppressed, and the quality of the product can be differentiated, and the product can be given a sense of quality.

[0028]

The present invention will be specifically described below with reference to examples. Each raw material was mixed at the mixing ratio shown in Table 1, and a milk chocolate stock solution was produced by a normal chocolate production method, and used in the following Examples and Comparative Examples.

[0029]

[Table 1]

In Examples 1 to 5 and Comparative Examples 1 to 5, after thoroughly mixing the undiluted chocolate solution, the fresh cream and the liquor with a mixer, a tester was inserted into the emulsified mixture, and the energization was checked. Was confirmed to be an oil-in-water emulsion system.

Example 1 100 parts by weight of the above milk chocolate stock solution was tempered by a conventional method, and 50 parts by weight of fresh cream heated to 27 to 32 ° C. and 3 parts by weight of Western liquor were added and mixed by a mixer. A mixture consisting of an oil-in-water emulsion was obtained. This mixture is 25 cm x 26 cm (depth 15 mm)
Was dispensed into a silicone rubber mold having 72 concave portions each having a size of 20 mm × 20 mm (depth: 13 mm) and cooled in a −40 ° C. freezer. One minute after putting it in the freezer, it was taken out, and the bottom of the mold was immediately pressed from the outside to see if the ganaches were released from the mold. The mold releasability was observed in the same manner 2, 3, 5 and 10 minutes after placing in the freezer. Table 2 shows the results.

Example 2 Ganaches were produced in the same manner as in Example 1 except that the cooling temperature was -30 ° C. and the cooling times were 3, 4, 5, and 10 minutes, and the releasability was observed. Table 2 shows the results.

Example 3 A ganache was produced in the same manner as in Example 1 except that the cooling temperature was -20 ° C. and the cooling time was 3, 6, 10 and 15 minutes, and the releasability was checked. Table 2 shows the results.

Example 4 The cooling temperature was -10 ° C., and the cooling time was 3, 10, 15, and 20.
A ganache was produced in the same manner as in Example 1 except that the time was changed to minutes, and the releasability was observed. Table 2 shows the results.

Example 5 The cooling temperature was -7 ° C. and the cooling time was 10, 20, 30, 45.
A ganache was produced in the same manner as in Example 1 except that the time was changed to minutes, and the releasability was observed. Table 2 shows the results.

[0036]

[Table 2] ○: The mold was released cleanly, and the mold could be released without collapsing. ×: Poor mold release, the mold collapsed in the concave portion of the mold, and the mold could not be released.

From the results in Table 2, it can be seen that the cooling temperature is at least 3 minutes at -40.degree. C., at least 5 minutes at -30.degree.
0 minutes or more, -10 ° C for 15 minutes or more, -7 ° C for 3 minutes
By cooling for more than 0 minutes,
It was found that the mold could be released cleanly.

FIG. 1 is a table showing the relationship between the above-mentioned cooling temperature and the cooling time required to cleanly release the mold without losing its shape. That is, it is desirable that the relationship between the cooling temperature and the cooling time be on the side of the hatched area in FIG.

Comparative Example A ganache was produced in the same manner as in Example 1, except that a mold made of polypropylene was used instead of the mold made of silicon rubber, and the cooling times were changed to 20 minutes, 30 minutes, 12 hours and 24 hours. The releasability was observed. As a result, in any case, even if the bottom of the mold was strongly pressed from the outside or a strong impact was applied, the mold was not easily separated, and the mold collapsed in the concave portion of the mold.

[0040]

As described above, according to the present invention,
It is possible to industrially produce ganaches with high productivity by molding. By appropriately selecting the shape of the mold, ganaches having an unprecedented shape can be manufactured. Furthermore, the ganaches obtained according to the present invention have an excellent texture and flavor because the emulsification system of the mixture of chocolates and water-containing components is mainly of the oil-in-water type.

[Brief description of the drawings]

FIG. 1 In the method for producing ganaches of the present invention, a cooling temperature when a mixture of chocolate and a water-containing component is poured into a mold and cooled, and a cooling time required for releasing the mold cleanly without collapsing. 6 is a table showing the relationship between the two.

Continued on the front page (72) Inventor Nobumitsu Kanai 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama-shi, Kanagawa Prefecture Inside the Morinaga Confectionery Co., Ltd. (72) Inventor Masaaki Shimokawa 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama-shi, Kanagawa Prefecture Morinaga Confectionery Co., Ltd. (72) Inventor Norio Kimura 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama-shi, Kanagawa Prefecture Morinaga Confectionery Co., Ltd. (72) Inventor Obata ▲ High ▼ Eng Shimosueyoshi, Tsurumi-ku, Yokohama-shi, Kanagawa Prefecture 2-1-1 Morinaga Seika Co., Ltd. Laboratory F-term (reference) 4B014 GB04 GP12 GQ09 GY03

Claims (4)

[Claims] 1. A mold made of a deformable resin material, wherein chocolate is melted, tempered or not tempered, and a water-containing component is added and mixed to obtain an oil-in-water emulsion. A method for producing ganaches, comprising: pouring the mixture into a mold; cooling and solidifying the mixture; deforming the mold; and removing a cured product of the emulsified mixture from the mold. 2. The method according to claim 1, wherein the resin material is an elastic material. 3. The mold into which the emulsified mixture has been poured is cooled in an atmosphere of -40 to -7 ° C., and the relationship between the cooling temperature and time is in a hatched region in FIG. A method for producing a ganache according to claim 1 or 2. 4. The ganache having a water content of 10 to 2
The method for producing a ganache according to any one of claims 1 to 3, which is 5%.