JP2003310164A - Method for producing shell chocolate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a unique shell chocolate containing a center material in liquid state by producing a chocolate shell, pouring the center material into the shell and spraying an oily cake on the surface of the center material. <P>SOLUTION: The method for the production of the shell chocolate comprises the pouring of the center material into the chocolate shell and the sealing of the center material by spraying a molten oily cake composed of a chocolate, a solid fat or their mixture and having an oil-and-fat content of 40-70 wt.% or the spraying of a molten oily cake on the whole surface of the center material and the sealing of the center material with a chocolate for bottom or a molten oily cake. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing shell chocolate.

[0002]

2. Description of the Related Art A conventional technique for producing shell chocolate, especially bonbon chocolate, is to pour a center material (liquid) into dried corn starch and saccharify the surface of the center material to prepare a center. A method of covering with chocolate, or a method of making a chocolate container with a mating mold with small protrusions, then injecting a center material (liquid) from the hole opened in the protrusion and closing the hole with chocolate, There is a method in which a cherry soaked in Western liquor such as cherry bonbon is covered with fondant and then covered with chocolate so that the liquor in the cherry is absorbed by the fondant due to osmotic pressure to form a liquid center.

A whipped cream is poured into a chocolate shell, cooled and solidified, and then coated with chocolate (JP-A-4-346755), or shell chocolate is prepared, and then edible powder is attached to the surface thereof. Then, a manufacturing method (JP-A-60-75236) in which a jelly dough is poured into the shell chocolate halfway and cooled, and the chocolate is poured into the remaining portion and cooled is proposed. However, if the center material is liquid at room temperature, it must be cooled to solidify, or if the surface is not saccharified like the bonbon solution used for bonbon chocolate, when coated with chocolate, the center material and the chocolate to be mixed are mixed. The problem that ends up occurs.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to prepare a chocolate shell, inject a liquid center material into the chocolate shell, and then spray an oily confectionery on the surface of the center material to obtain a center material which has not been available in the past. It is an object of the present invention to provide a method for producing shell chocolate, which can be produced in a liquid state.

[0005]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present inventors have conducted extensive research and completed the present invention.

That is, the present invention is a method for producing a shell chocolate, which comprises injecting a center material into a chocolate shell and spraying the melted oily confectionery on the surface of the center material to encapsulate the center material. In the manufacturing method, oily confectionery may be sprayed on the surface of the center material, and then the center material may be further covered with chocolate or oily confectionery. Moreover, the melted oily confectionery can be chocolate, solid fats and oils, or a mixture thereof, and the oil content is preferably 40 to 70%.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The chocolate shell used in the present invention can be produced using a concave mold. Regarding the concave shape, if the opening is wider than the bottom surface of the mold, such as a quadrangle, a hexagon, a column, a cone, and a hemisphere, various shapes can be easily manufactured. In particular, the manufacturing method thereof is not limited.

The chocolate used in the present invention includes cocoa mass, sugar, cocoa butter, dairy products, emulsifiers, flavors, etc.
It can be produced from known raw materials for producing chocolate, and includes chocolate, quasi-chocolate, etc. regardless of the amount of cocoa component used and the convention. The manufacturing method is also a conventional method. However, when the center material is water such as bonbon solution, the problem of soapy odor due to contact with water arises, so caution should be exercised with chocolate using lauric oil and fat.

As the center material, there are pasty ones such as marzipan center, jandoya center, ganache center, nougat center and fondant center, and liquid ones such as liqueur center. The present invention is particularly directed to a liquid center. However, there is an effect that can be easily implemented.

An example of a liquid (bonbon solution) center material can be prepared from sugar, starch syrup, water, and alcohol as in a conventional method. Also, if it is stored for a long time such as increasing the sugar content, it does not have to contain alcoholic beverages.

The oily confectionery used in the present invention means chocolate, solid fats and oils, and mixtures thereof, and
It may be a kneading agent such as a flavoring agent such as cheese or a paste such as nuts, and is not particularly limited as long as it has a viscosity that solidifies at room temperature and can be sprayed.

The bottom chocolate used in the invention is
It is a tempered chocolate, a nontempered chocolate, or a nontempered chocolate which is produced by a conventional method using cocoa mass, sugar, cocoa butter, dairy products, emulsifiers, flavors and the like, and does not use lauric fats and oils. Alternatively, any oily confection that solidifies at room temperature may be used, but it is preferable to use the same one as the chocolate shell.

When only a single chocolate product is sprayed and the center material is enclosed, it is possible to produce a chocolate having a viscosity capable of being sprayed. Especially for temper type chocolate, it is necessary to perform tempering work, but in order to prevent the viscosity from increasing (do not increase the viscosity and make the work difficult) "Choco seed A" (made by Fuji Oil Co., Ltd. ) And the like, which are commercially available seed agents for oil and fat crystals can be used. Further, it is preferable to prevent the thickening and solidification of the chocolate in the sprayer by changing the pressure of the sprayer or by equipping the sprayer with equipment having a heat retaining effect.

It is possible to spray the solid fat and oil alone and enclose the center material, but consider that the crystals of the fat and oil make the surface white and the shell chocolate has the flavor of the fat and oil. Then, the use of chocolate or a mixture of chocolate and solid fat is preferred. In this case, the thickness for spraying the chocolate for enclosing the center material or the mixture of chocolate and solid fat and oil is about 0.1 mm or more and about 2.0 mm or less. After spraying, the flavor of shell and fat can be prevented by further covering with bottom chocolate.

The solid fats and oils used above are cocoa butter,
Any solidified fats and oils, transesterified fats and oils, fractionated exchanged fats and oils, or cocoa butter substitute fats produced through these treatments may be used.

The melted oily confectionery has a fat content of 40 to 40.
70% by weight, preferably 50-60% by weight. If the fat content is less than 40% by weight, it is difficult to spray, and if the fat content exceeds 70%, the flavor of the fat tends to be strong.

[0017]

EXAMPLES The present invention will be specifically described below with reference to examples, but the examples of the present invention are not limited thereto. Moreover, the part and% in an example mean a basis of weight.

Example 1 Melted and tempered chocolate (“Couberture Sweet” oil content 38.55%: Fuji Oil) (b) was poured into a concave mold (a) having a square bottom (FIG. 1). ), The mold was vibrated to remove air bubbles in the chocolate, then the mold was turned over to remove excess chocolate (Fig. 2), the mold was put back and cooled to prepare a chocolate shell (Fig. 3). . 450 parts of granulated sugar, 175 parts of water, and 175 parts of starch syrup were boiled and the temperature was lowered to 60 ° C., then “Cointreau” 2
After 50 parts were added to prepare a center material (c), the chocolate shell was injected until the 6th minute (FIG. 4). Then,
Pre-melted chocolate (“Couberture Sweet” oil content 38.55%: Fuji Oil) (b) 1
Mix 00 parts with 20 parts cocoa butter and add 48.7 oil.
After spraying 9% (d) thinly (about 0.5 mm thickness) on the whole surface of the center material with a spray gun (Fig.
5), the excess mixture of chocolate and cocoa butter on the concave mold was removed with a rubber spatula and cooled. To the remainder of the chocolate shell, tempered chocolate (“Couberture Sweet” oil content 38.55% made by Fuji Oil Co., Ltd.) (b) was poured into the remainder of the chocolate shell (Fig. 6), and excess chocolate was added. After removing (Fig. 7), after cooling and solidifying,
Removed from the mold. As a result, shell chocolate that is not inferior to conventional cornstarch or shell chocolate using a laminated mold was produced.

Example 2 Chocolate ("Couberture Sweet" oil content 38.55%: Fuji Oil Co., Ltd.) melted in a concave mold (a) having a quadrangular bottom surface and poured (b) is poured (FIG. 1). After vibrating the mold to remove air bubbles in the chocolate, the mold was inverted, excess chocolate was removed (Fig. 2), the mold was put back and cooled to prepare a chocolate shell (Fig. 3). After 450 parts of granulated sugar, 175 parts of water, and 175 parts of starch syrup were boiled and the temperature was lowered to 60 ° C., “Cointreau” 25
After the addition of 0 part to prepare the center material (c), the chocolate shell was injected until the 6th minute (FIG. 4). Then, pre-melted chocolate (“Couberture Sweet” oil content 38.55%: Fuji Oil) (b) 10
Mix 0 parts and 100 parts of cocoa butter and add 69.9 of oil.
After spraying 2% (e) thinly (about 0.5 mm thickness) on the entire surface of the center material (Fig. 8), the excess mixture of chocolate and cocoa butter on the concave mold was removed with a rubber spatula and cooled. . The rest of the chocolate shell was tempered with the chocolate used when the chocolate shell was made (“Couberture Sweet” oil content 38.55%: Fuji Oil) (b)
Was poured (Fig. 9), excess chocolate was removed (Fig. 10), cooled and solidified, and then removed from the mold. As a result, shell chocolate that is not inferior to conventional cornstarch or shell chocolate using a laminated mold was produced.

Example 3 Chocolate ("Couberture Sweet" oil content 38.55%: made by Fuji Oil Co., Ltd.) melted in a concave mold (a) having a quadrangular bottom surface (b) was poured (FIG. 1). After vibrating the mold to remove air bubbles in the chocolate, the mold was inverted, excess chocolate was removed (Fig. 2), the mold was returned to the original state and cooled to prepare a chocolate shell (Fig. 3). After 450 parts of granulated sugar, 175 parts of water, and 175 parts of starch syrup were boiled and the temperature was lowered to 60 ° C., “Cointreau” 25
After adding 0 part to prepare a center material (c), an appropriate amount of chocolate shell was injected (FIG. 4). Next, 100 parts of pre-melted chocolate (“Couberture sweet” oil content 38.55%: Fuji Oil Co., Ltd.) (b) and 20 parts cocoa butter were mixed to make the oil content 48.79% ( d) Perform tempering, spray the center material surface with a spray gun to fill the remainder of the chocolate shell (Fig. 11), and remove the excess chocolate and cocoa butter mixture on the concave mold with a rubber spatula (Fig. 12). After cooling and solidifying, the mold was released. As a result, shell chocolate that is not inferior to conventional cornstarch or shell chocolate using a laminated mold was produced.

COMPARATIVE EXAMPLE 1 Melting into a concave mold (a) having a quadrangular bottom surface and tempering chocolate (“Couberture Sweet” oil content 38.55%: made by Fuji Oil Co., Ltd.) (b) were poured (FIG. 1). After vibrating the mold to remove air bubbles in the chocolate, the mold was inverted, excess chocolate was removed (Fig. 2), the mold was returned to the original state and cooled to prepare a chocolate shell (Fig. 3). After 450 parts of granulated sugar, 175 parts of water, and 175 parts of starch syrup were boiled and the temperature was lowered to 60 ° C., “Cointreau” 25
After adding 0 part to prepare a center material (c), an appropriate amount of chocolate shell was injected (FIG. 4). Then, the chocolate which was melted in advance and adjusted to 30 ° C (“Couberture Sweet” oil content 38.55%: made by Fuji Oil Co., Ltd.)
(B) Put 100 parts of "Choco Seed A" (made by Fuji Oil Co., Ltd.) into 100 parts and stir it thoroughly (b). However, the center material could not be encapsulated because it could not be encapsulated even if it was inserted so that the center material overflowed from the chocolate shell (Fig. 13).

[0022]

As described above, according to the production method of the present invention, it is not necessary to use a special mold, pre-saccharify the center material, or pre-cool the center material when producing shell chocolate. Therefore, it is possible to provide a method for producing shell chocolate in which the center material can be enclosed in the shell chocolate in a liquid state.

[0023]

[Brief description of drawings]

FIG. 1 is a view in which melted chocolate (b) is poured into a concave mold (a).

FIG. 2 is a view in which the concave mold (a) is inverted, excess chocolate (b) is dropped, and excess chocolate (b) attached to the opening is removed with a spatula or the like.

FIG. 3 is a view in which the concave mold (a) is further inverted and then returned to the original state, and then cooled to prepare a chocolate shell.

FIG. 4 is a diagram in which an appropriate amount of center material (c) is injected into a chocolate shell.

FIG. 5: Chocolate (b) 1 on the surface of the center material (c)
The figure which sprayed the mixture (d) of 00 parts and 20 parts of cocoa butter thinly with a sprayer.

FIG. 6 is a view in which chocolate (b) is poured into the remaining portion of the concave mold (a).

FIG. 7 is a view showing that a surplus of the poured chocolate (b) is removed with a spatula or the like.

FIG. 8: After injecting an appropriate amount of center material (c) into a chocolate shell made of chocolate (b), a mixture (e) of 100 parts chocolate (b) and 100 parts cocoa butter (e) was thinly sprayed on the surface thereof. Fig.

FIG. 9 is a view in which chocolate (b) is poured into the remaining portion of the concave mold (a).

FIG. 10 is a view showing that a surplus of the poured chocolate (b) is removed with a spatula or the like.

FIG. 11: After injecting an appropriate amount of center material (c) into a chocolate shell made of chocolate (b), a mixture (d) of 100 parts of chocolate (b) and 20 parts of cocoa butter is sprayed to fill the remainder of the chocolate shell. Figure sprayed by.

FIG. 12 is a view showing that a surplus of a mixture (d) of 100 parts of sprayed chocolate (b) and 20 parts of cocoa butter is removed with a spatula or the like.

FIG. 13: After injecting an appropriate amount of the center material (c) into the chocolate shell made of the chocolate (b), the chocolate (b) was poured into the shell without spraying. ) Is included in the figure.

[Explanation of symbols]

a concave mold b chocolate c center material d mixture of 100 parts chocolate (b) and 20 parts cocoa butter e mixture of 100 parts chocolate (b) and 100 parts cocoa butter

Claims (4)

[Claims] 1. A method for producing shell chocolate, which comprises injecting a center material into a chocolate shell and spraying a melted oily confection on the center material to encapsulate the center material. 2. The method for producing shell chocolate according to claim 1, wherein after spraying the oil-based confectionery, it is further covered with bottom chocolate or melted oil-based confectionery. 3. The method for producing shell chocolate according to claim 1, wherein the melted oily confectionery is chocolate, solid fat or oil, or a mixture thereof. 4. The fat content of the melted oily confectionery is 40 to 7.
It is 0 weight%, The manufacturing method of the shell chocolate of any one of Claim 1, 2, or 3.