JP2006006247A - Method for producing foaming chocolate - Google Patents
Method for producing foaming chocolate Download PDFInfo
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- JP2006006247A JP2006006247A JP2004190241A JP2004190241A JP2006006247A JP 2006006247 A JP2006006247 A JP 2006006247A JP 2004190241 A JP2004190241 A JP 2004190241A JP 2004190241 A JP2004190241 A JP 2004190241A JP 2006006247 A JP2006006247 A JP 2006006247A
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- carbon dioxide
- foaming
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 112
- 238000005187 foaming Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 22
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 230000005484 gravity Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 238000002844 melting Methods 0.000 abstract description 8
- 230000008018 melting Effects 0.000 abstract description 8
- 244000299461 Theobroma cacao Species 0.000 description 92
- 238000005496 tempering Methods 0.000 description 8
- 239000006260 foam Substances 0.000 description 7
- 235000019222 white chocolate Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- 206010016322 Feeling abnormal Diseases 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000006837 decompression Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 210000003850 cellular structure Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000009775 high-speed stirring Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
本発明は、発泡チョコレート及びその製造法に関する。 The present invention relates to a foamed chocolate and a method for producing the same.
従来、発泡チョコレートを製造するには、例えば常圧で高速攪拌して溶解状態のチョコレートにエアを抱き込ませ、次いで減圧にすることで発泡させる方法が知られている（特許文献１）。
しかしながら、このように常圧で抱き込ませたエアを減圧で発泡させて発泡チョコレートを製造した場合、その比重を大きく下げることは困難であり、またふんわりしたやわらかいチョコレートを得ることは難しい。
特許文献２には、平均気泡径が０．０１〜０．４ｍｍの発泡チョコレートが記載されている。しかしながら、このような小さい気泡を有する発泡チョコレートでは、気泡径が小さく、発泡組織が密な組織になり、噛み砕いたときに粉っぽい食感になるため、ふんわりしたやわらかい食感は得られ難い。
また、焼き菓子等にチョコレートをエンローバーする方法としては、従来から、(i)液状のチョコレートを焼き菓子の上に噴霧する、(ii)焼き菓子を一旦チョコレートに浸し、後で余分なチョコレートをタッピングで落とす、といったものが知られている。しかしながら、これらの方法ではチョコレートを付着したいと意図している以外の部分にもチョコレートが付着することが多く、例えばコーン上部の盛り上がったチョコレート部分に別のチョコレートをエンローバーする際に有効な方法はなかった。また従来、チョコレートに更にチョコレートをエンローバーするためにはもとのチョコレートを一旦冷却固化させた後に新たにチョコレートをエンローバーさせ冷却固化させるという二回の冷却工程が必要であり、設備面や生産性に問題があった。
However, in the case where foamed chocolate is produced by foaming the air entrapped at normal pressure in this way, it is difficult to greatly reduce the specific gravity, and it is difficult to obtain a soft soft chocolate.
Patent Document 2 describes a foamed chocolate having an average cell diameter of 0.01 to 0.4 mm. However, in the foamed chocolate having such small bubbles, the bubble diameter is small, the foamed structure becomes a dense structure, and the texture becomes powdery when chewed, so that it is difficult to obtain a soft and soft texture.
In addition, as a method of enrobing chocolate to baked confectionery, etc., conventionally, (i) liquid chocolate is sprayed on the baked confectionery, (ii) the baked confectionery is once immersed in chocolate, and excess chocolate is added later. It is known to drop by tapping. However, in these methods, chocolate often adheres to parts other than those intended to attach chocolate. For example, an effective method for enrobing another chocolate on the raised chocolate part at the top of the cone is There wasn't. Conventionally, in order to further enrob chocolate with chocolate, two cooling processes are required, in which the original chocolate is once cooled and solidified, and then the chocolate is newly enrobed and cooled and solidified. There was a problem with sex.
本発明は、軽くてやわらかくふんわりとした食感を有し、口溶けが良く、甘さ切れが良い発泡チョコレート及びその製造法を提供することを目的とする。 An object of the present invention is to provide a foamed chocolate having a light, soft and soft texture, having a good melt in the mouth, and having a good sweetness, and a method for producing the same.
本発明は、以下の発泡チョコレート及びその製造方法に関する。
１． 多数の気泡を有する発泡チョコレートであって、比重が０．１〜０．４ｇ／ｍｌであり、均一な気泡組織を有する発泡チョコレート。
２． 多数の気泡を有する発泡チョコレートであって、比重が０．２〜０．３５ｇ／ｍｌであり、気泡の平均気泡径が0.5〜3.0mmである均一な気泡組織を有する項1記載の発泡チョコレート。
３． 可食性容器に充填された項１または２に記載の発泡チョコレート。
４． 発泡チョコレートがエンローバー様の外観を有する非発泡チョコレートで覆われている、項１、２又は３に記載の発泡チョコレート。
５． 発泡チョコレートが高圧の炭酸ガスを含ませた後に減圧条件下で得られることを特徴とする項１〜５のいずれかに記載の発泡チョコレート。
６． 発泡チョコレートの製造法であって、密閉式攪拌容器中で融解チョコレートに高圧の炭酸ガスを含ませ、それを常圧下に解放する事により発泡させ、次いで減圧条件下で融解チョコレートに含ませた炭酸ガスを更に発泡させることを特徴とする、発泡チョコレートの製造法。
７． 炭酸ガスを含ませた融解チョコレートを可食性容器又はモールドに入れ、減圧下の発泡工程に供する、項７に記載の方法。
８． 炭酸ガスを含ませた融解チョコレートを、常圧下で非発泡性融解チョコレートの層で覆い、減圧下の発泡処理にかけることで、発泡チョコレートをエンローバー様の外観を有する非発泡チョコレートで覆うことを特徴とする項７又は８に記載の方法。
The present invention relates to the following foamed chocolate and a method for producing the same.
1. A foamed chocolate having a large number of bubbles, a specific gravity of 0.1 to 0.4 g / ml, and a uniform foamed structure.
2. Item 2. The foamed chocolate according to item 1, wherein the foamed chocolate has a uniform cellular structure with a specific gravity of 0.2 to 0.35 g / ml and an average cell diameter of the cells of 0.5 to 3.0 mm.
3. Item 3. The foamed chocolate according to item 1 or 2 filled in an edible container.
4). Item 4. The foamed chocolate according to item 1, 2 or 3, wherein the foamed chocolate is covered with non-foamed chocolate having an enrober-like appearance.
5. Item 6. The foamed chocolate according to any one of Items 1 to 5, wherein the foamed chocolate is obtained under reduced pressure conditions after containing high-pressure carbon dioxide gas.
6). A method for producing foamed chocolate, wherein a high-pressure carbon dioxide gas is contained in a molten chocolate in a sealed stirring vessel, foamed by releasing it under normal pressure, and then contained in the molten chocolate under reduced pressure. A method for producing foamed chocolate, characterized by further foaming a gas.
7). Item 8. The method according to Item 7, wherein the melted chocolate containing carbon dioxide gas is placed in an edible container or mold and subjected to a foaming step under reduced pressure.
8). Covering the melted chocolate containing carbon dioxide with a layer of non-foamed melted chocolate under normal pressure and subjecting it to foaming treatment under reduced pressure to cover the foamed chocolate with non-foamed chocolate having an enrober-like appearance. Item 9. The method according to Item 7 or 8, wherein the method is characterized.
以下、本発明をより詳細に説明する。
本発明にいうチョコレートとは、通常いうところのチョコレート生地（ホワイトチョコレート、ミルクチョコレート、カラーチョコレートなど）及び準チョコレート生地を含むものである。
チョコレートには、例えばカカオマス、ココア、ココアバター、油脂（テンパリング型植物性油脂を含む）、砂糖、全粉乳、レシチン、乳糖、香料等の成分が配合され得る。
発泡に使用される気体は、特に炭酸ガスが好ましい。炭酸ガスを使用した場合には、発泡チョコレートの比重を十分に下げることができるだけでなく、チョコレートの気泡が大きく且つ均一になり、やわらかさ、口溶け、ふんわり感が向上するため好ましい。
発泡チョコレートの比重は０．１〜０．４ｇ／ｍｌ程度、好ましくは０．２〜０．３５ｇ／ｍｌ程度である。発泡チョコレートがこのような低い比重を有する場合、やわらかさ、口溶け、ふんわり感が向上するため好ましい。
本発明の発泡チョコレートは、粗く大きさのバラツキの少ない気泡組織を有するものである。気泡の大きさとしては、平均気泡径０．５〜５．０ｍｍ程度、好ましくは０．５〜３．０ｍｍ程度である。気泡が小さすぎると、粉っぽい食感となり、気泡が大きすぎると強度が弱くなり、例えば製造時或いは輸送中にチョコレートが割れたり気泡組織が壊れたりする危険がある。
本発明のチョコレートは、密閉系の容器において特に炭酸ガスを加圧攪拌条件下で融解チョコレートに抱き込ませ常圧に解放し、次いで減圧にすることで、抱き込ませた炭酸ガスを発泡させて製造することができる。この加圧攪拌下に炭酸ガスをチョコレート中に導入し常圧に解放する工程と減圧下で発泡させる工程の組み合わせによりチョコレート中の炭酸ガスの気泡を大きく且つ均一にし、比重が小さく、やわらかさ、ふんわり感、口溶け、甘さの切れなどに優れ、しかも十分な強度を有する発泡チョコレートを得ることができる。チョコレートに抱き込ませるガスとしては、炭酸ガスが特に好適に使用できる。炭酸ガスを使用することにより大きくて均一な気泡からなる粗い気泡組織を有し、やわらかくふんわりした食感を有する発泡チョコレートが得られる。
なお、常圧に解放する工程と減圧下で発泡させる工程は、連続的に行ってもよく、いったん常圧に解放し、必要に応じて炭酸ガスを含ませた融解チョコレートを非発泡性融解チョコレートの層で覆い、次に減圧下でさらに発泡させて本発明の発泡チョコレートとしてもよい。
本発明の１つの好ましい製造条件としては、２８〜３２℃程度の温度下に、融解チョコレートを含む容器の内部圧力を２．０〜６．０気圧、出口圧力を１．０〜６．０気圧とし、必要に応じて適当なモールド又は可食性容器に発泡後の体積膨張を考慮した量を充填し、好ましくは常圧下で気泡を抱き込ませる処理を行っていないチョコレートを表面に塗布し、次いで減圧（例えば、５０〜７００ｍｍＨｇ）処理を行い、−４０〜２０℃程度の温度に冷却して、本発明の発泡チョコレートを得ることができる。
本発明は、例えば、密閉式の高速混合機においてその一部から炭酸ガス等を注入ないし圧入できる様に調整されたものを使用して、加圧攪拌下にチョコレート中に炭酸ガスを含ませ、後の常圧への解放工程及び減圧工程で発泡させることができる。
減圧用容器の内部の雰囲気の温度は、チョコレートの成分（組成）により異なる。一般にその温度は、チョコレートの融点よりも数℃以上低い温度が好適に用いられる。
チョコレートは、発泡を開始するときは融解状態であるから、通常はモールドまたは可食性容器などに充填し、減圧用容器内において発泡させられる。
また、本発明のエンローバー様の外観を有するチョコレートについては、まず容器に入った気体を抱き込ませたチョコレートの上に気体を抱き込ませていないチョコレートを被せる。その後、発泡させると気体を抱き込んだチョコレートは発泡するが、気体を抱き込ませていないチョコレートは発泡しない。その結果、非発泡チョコレートは容器を汚すことなく発泡チョコレートの表面にほぼ一様に被覆することができる。更に、発泡チョコレートを予め冷却固化させることなく、発泡チョコレートの上部に非発泡チョコレートを充填し一度に発泡させるだけでよく、一段階の工程のみでエンローバー様の外観を得ることができる。
Hereinafter, the present invention will be described in more detail.
The chocolate referred to in the present invention includes ordinary chocolate dough (white chocolate, milk chocolate, color chocolate, etc.) and semi-chocolate dough.
For example, components such as cacao mass, cocoa, cocoa butter, fats and oils (including tempering type vegetable fats and oils), sugar, whole milk powder, lecithin, lactose, and fragrances can be blended in chocolate.
Carbon dioxide gas is particularly preferable as the gas used for foaming. The use of carbon dioxide gas is preferable because not only the specific gravity of the foamed chocolate can be sufficiently lowered, but also the bubbles in the chocolate become large and uniform, and softness, melting in the mouth and soft feeling are improved.
The specific gravity of the foamed chocolate is about 0.1 to 0.4 g / ml, preferably about 0.2 to 0.35 g / ml. It is preferable that the foamed chocolate has such a low specific gravity because softness, melting in the mouth, and soft feeling are improved.
The foamed chocolate of the present invention has a cellular structure that is coarse and has little variation in size. As the size of the bubbles, the average bubble diameter is about 0.5 to 5.0 mm, preferably about 0.5 to 3.0 mm. If the bubbles are too small, the texture becomes powdery, and if the bubbles are too large, the strength becomes weak. For example, there is a risk that the chocolate is broken or the bubble tissue is broken during production or transportation.
The chocolate of the present invention, in a closed container, in particular, carbon dioxide gas is entrapped in molten chocolate under pressurized stirring conditions, released to normal pressure, and then reduced in pressure to foam the entrapped carbon dioxide gas. Can be manufactured. The carbon dioxide gas bubbles in the chocolate are made large and uniform by a combination of the step of introducing carbon dioxide into the chocolate under pressure stirring and releasing to normal pressure and the step of foaming under reduced pressure, the specific gravity is small, softness, A foamed chocolate having excellent softness, melting in the mouth, cutting of sweetness, and the like and having sufficient strength can be obtained. Carbon dioxide gas can be particularly preferably used as the gas to be embraced in the chocolate. By using carbon dioxide gas, a foamed chocolate having a rough foam structure composed of large and uniform bubbles and having a soft and soft texture can be obtained.
In addition, the process of releasing to normal pressure and the process of foaming under reduced pressure may be performed continuously. Once released to normal pressure, the melted chocolate containing carbon dioxide is added to the non-foamed melted chocolate as needed. It is good also as foaming chocolate of this invention by making it cover with the layer of this, and also making it foam further under reduced pressure.
As one preferable production condition of the present invention, the internal pressure of the container containing the molten chocolate is 2.0 to 6.0 atm and the outlet pressure is 1.0 to 6.0 atm at a temperature of about 28 to 32 ° C. And, if necessary, an appropriate mold or edible container is filled with an amount that takes into account volume expansion after foaming, and preferably a chocolate that has not been subjected to a process of embracing bubbles under normal pressure is applied to the surface, and then The foamed chocolate of the present invention can be obtained by performing a reduced pressure (for example, 50 to 700 mmHg) treatment and cooling to a temperature of about -40 to 20 ° C.
The present invention uses, for example, a sealed high-speed mixer adjusted so that carbon dioxide or the like can be injected or press-fitted from a part thereof, and carbon dioxide is included in chocolate under pressure and stirring. It can be made to foam in a subsequent release step to normal pressure and a decompression step.
The temperature of the atmosphere inside the decompression vessel varies depending on the component (composition) of chocolate. In general, the temperature is preferably a temperature that is several degrees C. lower than the melting point of chocolate.
Since chocolate is in a molten state when foaming is started, it is usually filled in a mold or an edible container and foamed in a decompression container.
Moreover, about the chocolate which has the enrober-like external appearance of this invention, the chocolate which is not embracing gas is first covered on the chocolate which entrapped the gas which entered the container. Thereafter, when foaming, the chocolate entrapping the gas foams, but the chocolate not embracing the gas does not foam. As a result, the non-foamed chocolate can be coated almost uniformly on the surface of the foamed chocolate without contaminating the container. Furthermore, it is sufficient to fill the top of the foamed chocolate with non-foamed chocolate without foaming the foamed chocolate in advance, and foam the foamed chocolate at a time, and an enrober-like appearance can be obtained by only one step.
本発明によれば、ふんわり感、やわらかさ、口溶けの良さ、甘さの切れの良さなどが優れた発泡チョコレートが得られる。 According to the present invention, a foamed chocolate having excellent softness, softness, good meltability in the mouth, good sweetness and the like can be obtained.
以下、本発明を実施例及び比較例を用いて説明するが、本発明がこれら実施例に限定されないことはいうまでもない。
参考例１
ココアバター２５部、テンパリング型植物性油脂１０部、砂糖３０部、乳糖１０部、全粉乳２５部、レシチン０．５部及び適量の香料からなるホワイトチョコレートを得た。
実施例１
参考例１のホワイトチョコレート１００部に対し、起泡性油脂(SSW-DP、不二製油（株）製)１０部を添加して得られたチョコレートを、常法通りテンパリング処理を行い、密閉式攪拌容器（モンドミックス社製）を用いて高圧の（7bar程度）炭酸ガスを封入し、常圧下で比重0.6 g/ml程度の気泡入りチョコレートを得た。
得られたチョコレートを容積８０mlのカップに２０ｇ充填して減圧発泡し（300ｍｍＨｇ程度）、最終比重０．２５、平均気泡径1.2ｍｍ程度の発泡チョコレートを得た。
比較例１
参考例１のホワイトチョコレートを、常法通りテンパリング処理を行い、密閉式攪拌容器（モンドミックス社製）を用いて圧縮空気を封入し、比重0.95 g/ml程度の気泡入りチョコレートを得た。
得られたチョコレートを容積８０mlのカップに３２ｇ充填して減圧発泡し、冷却（−２０℃）することで最終比重０．４０の発泡チョコレートを得た。
試験例１
実施例１と比較例１で得た発泡チョコレートを、９名のパネラーで官能評価を行った。結果を表１に示す。
なお、表１の評価は、いずれのチョコレートが各項目（ふんわり感、やわらかさ、口溶けの良さ、甘さの切れの良さ）において優れているのかを選択することで行った。
EXAMPLES Hereinafter, although this invention is demonstrated using an Example and a comparative example, it cannot be overemphasized that this invention is not limited to these Examples.
Reference example 1
A white chocolate comprising 25 parts of cocoa butter, 10 parts of tempering type vegetable oil and fat, 30 parts of sugar, 10 parts of lactose, 25 parts of whole milk powder, 0.5 part of lecithin and an appropriate amount of flavor was obtained.
Example 1
The chocolate obtained by adding 10 parts of foaming fat (SSW-DP, manufactured by Fuji Oil Co., Ltd.) to 100 parts of the white chocolate of Reference Example 1 is subjected to a tempering treatment as usual, and sealed. High-pressure (about 7 bar) carbon dioxide gas was sealed using a stirring container (manufactured by Mondomix Co., Ltd.) to obtain a bubbled chocolate having a specific gravity of about 0.6 g / ml under normal pressure.
20 g of the obtained chocolate was filled into a 80 ml capacity cup and foamed under reduced pressure (about 300 mmHg) to obtain foamed chocolate having a final specific gravity of 0.25 and an average cell diameter of about 1.2 mm.
Comparative Example 1
The white chocolate of Reference Example 1 was subjected to a tempering treatment as usual, and compressed air was enclosed using a hermetic stirring vessel (manufactured by Mondomix Co., Ltd.) to obtain chocolate with bubbles having a specific gravity of about 0.95 g / ml.
32 g of the obtained chocolate was filled into a 80 ml capacity cup, foamed under reduced pressure, and cooled (−20 ° C.) to obtain foamed chocolate having a final specific gravity of 0.40.
Test example 1
The foamed chocolate obtained in Example 1 and Comparative Example 1 was subjected to sensory evaluation with nine panelists. The results are shown in Table 1.
In addition, evaluation of Table 1 was performed by selecting which chocolate was excellent in each item (soft feeling, softness, good meltability in the mouth, good sweetness).
表１に示すように、本発明の発泡チョコレートは、比較例１のチョコレートよりもふんわり感、やわらかさ、口溶けの良さ、甘さの切れの良さの全ての評価項目において優れていることが明らかになった。
実施例２
ココアバター２５部、テンパリング型植物性油脂１０部、砂糖３５部、乳糖１０部、全粉乳２０部、レシチン０．５部及び適量の香料からなるホワイトチョコレートを完全に融解した後、常法通りのテンパリング処理を行い、ホバートミキサーで高速攪拌し、比重１．１の気泡入りホワイトチョコレートを得た。一方、カカオマス２０部、砂糖３５部、ココアバター１５部、テンパリング型植物性油脂５部、全粉乳２０部、乳糖５部、レシチン０．５部及び適量の香料からなるチョコレートを完全融解し、常法通りのテンパリング処理を行い、ミルクチョコレートを得た。市販のシュガーコーン（日世（株）製）に気泡入りホワイトチョコレートを３０重量部充填し、その上にミルクチョコレートを５重量部充填した。その後、減圧発泡し（400mmHg）、冷却（-40℃）することにより、発泡し盛り上がった部分がエンローバー様の外観を示した。
As shown in Table 1, it is clear that the foamed chocolate of the present invention is superior to the chocolate of Comparative Example 1 in all evaluation items of softness, softness, good meltability, and good sweetness. became.
Example 2
After completely melting white chocolate consisting of 25 parts of cocoa butter, 10 parts of tempering type vegetable oil and fat, 35 parts of sugar, 10 parts of lactose, 20 parts of whole milk powder, 0.5 part of lecithin and an appropriate amount of fragrance, Tempering was performed, and high-speed stirring was performed with a Hobart mixer to obtain white chocolate with a specific gravity of 1.1. On the other hand, 20 parts of cacao mass, 35 parts of sugar, 15 parts of cocoa butter, 5 parts of tempering type vegetable oil and fat, 20 parts of whole milk powder, 5 parts of lactose, 0.5 part of lecithin and a proper amount of flavor are completely melted. Tempering treatment was performed as required to obtain milk chocolate. Commercial sugar corn (manufactured by Nissei Co., Ltd.) was filled with 30 parts by weight of white chocolate with bubbles, and 5 parts by weight of milk chocolate was filled thereon. After that, it was foamed under reduced pressure (400 mmHg) and cooled (−40 ° C.), so that the foamed and raised portion showed an enrobed appearance.
Claims (8)
Covering the melted chocolate containing carbon dioxide with a layer of non-foamed melted chocolate under normal pressure and subjecting it to foaming treatment under reduced pressure to cover the foamed chocolate with non-foamed chocolate having an enrober-like appearance. 9. A method according to claim 7 or 8, characterized in that
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008539774A (en) * | 2005-05-20 | 2008-11-20 | ネステク ソシエテ アノニム | Multi-bubble confectionery |
| JP2010207196A (en) * | 2009-03-12 | 2010-09-24 | Morinaga & Co Ltd | Aerated chocolate, baked aerated chocolate, and method for producing the same |
| JP2013158312A (en) * | 2012-02-07 | 2013-08-19 | Sugihara Craft:Kk | Method for making confectionery/cake |
| JP2014230503A (en) * | 2013-05-28 | 2014-12-11 | 江崎グリコ株式会社 | Multilayer oily confectionery |
| JP2016208913A (en) * | 2015-05-08 | 2016-12-15 | 森永製菓株式会社 | Production method of baked confectionery, and baked confectionery |
| KR101728510B1 (en) * | 2014-02-27 | 2017-04-20 | 바스락 주식회사 | Manufacturing method of chocolate snack |
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2004
- 2004-06-28 JP JP2004190241A patent/JP4058639B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008539774A (en) * | 2005-05-20 | 2008-11-20 | ネステク ソシエテ アノニム | Multi-bubble confectionery |
| JP2010207196A (en) * | 2009-03-12 | 2010-09-24 | Morinaga & Co Ltd | Aerated chocolate, baked aerated chocolate, and method for producing the same |
| JP2013158312A (en) * | 2012-02-07 | 2013-08-19 | Sugihara Craft:Kk | Method for making confectionery/cake |
| JP2014230503A (en) * | 2013-05-28 | 2014-12-11 | 江崎グリコ株式会社 | Multilayer oily confectionery |
| KR101728510B1 (en) * | 2014-02-27 | 2017-04-20 | 바스락 주식회사 | Manufacturing method of chocolate snack |
| JP2016208913A (en) * | 2015-05-08 | 2016-12-15 | 森永製菓株式会社 | Production method of baked confectionery, and baked confectionery |
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