JP2007097501A - Method for producing chocolate-coated confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for efficiently and economically producing chocolate-coated confectionery of excellent appearance. <P>SOLUTION: This method for producing the chocolate-coated confectionery whose edible core material is coated with chocolate comprises charging the edible core material into a rotary kiln of a rotary coating apparatus, soaking the bottom of the rotary kiln in water to cool from the outside, scattering while rotating the rotary kiln, melting chocolate to coat the surface of the edible core material with chocolate. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a chocolate-coated confectionery. More specifically, the present invention relates to a method for producing a chocolate-coated confectionery that can efficiently and economically produce a chocolate-coated confectionery having a good appearance.

Chocolate-coated confectionery with the surface of edible core materials such as nuts, puffs and baked confectionery covered with chocolate is favored by many people because of the harmonious texture and taste of edible core material and chocolate. Produced and consumed. Conventionally, chocolate-coated confectionery has been manufactured by a chocolate hanging method in which an edible core material is put into a rotary pot of a rotary coating device, molten chocolate is sprayed while rotating the rotary pot, and the chocolate is cooled and solidified by cold air. Yes.
FIG. 2 is a perspective view and a cross-sectional view of an example of a rotary coating apparatus. An edible core material 8 is put into a rotary hook 7 having an opening 6. While rotating the rotary pot with the rotating shaft 9, the melted chocolate is sprayed on the edible core material, and then cold air is blown from the opening to cool and solidify the chocolate adhered to the surface of the edible core material. To do. In this way, the thickness of the chocolate coating layer is increased by repeating the spraying of the molten chocolate and cooling and solidification. When the unevenness of the surface of the chocolate coating layer becomes intense, warm air is blown to partially melt the surface of the chocolate coating layer to repair the skin.
Putting chocolate on the edible core material is skillful and time consuming, but it has not been a problem in the past, and production of chocolate-coated confectionery by such a procedure has been continued.

  The present invention has been made for the purpose of providing a method for producing a chocolate-coated confectionery that can efficiently and economically produce a chocolate-coated confectionery having a good appearance.

As a result of intensive studies to solve the above-mentioned problems, the present inventor, in the production of chocolate-coated confectionery, immerses the rotary kettle in water, cools it from the outside, and sprays the melted chocolate on the edible core material. Thus, it has been found that a chocolate-coated confectionery having a good appearance can be produced in a short time without blowing cold air, and the present invention has been completed based on this finding.
That is, the present invention is a method for producing a chocolate-coated confectionery in which an edible core material is coated with chocolate, and the edible core material is introduced into a rotary kettle of a rotary coating apparatus and the bottom of the rotary kettle is immersed in water. The present invention provides a method for producing a chocolate-coated confectionery, which is cooled from the outside, sprayed with molten chocolate while rotating a rotary kettle, and coats the surface of the edible core material with chocolate.

  According to the method for producing a chocolate-coated confectionery of the present invention, it is possible to coat the edible core material with chocolate in a short time without using equipment such as a cold air apparatus and a high degree of skill, and produce a chocolate-coated confectionery having a good appearance. can do.

The method for producing a chocolate-coated confectionery according to the present invention is a method for producing a chocolate-coated confectionery in which an edible core material is coated with chocolate. The edible core material is charged into a rotary kettle of a rotary coating apparatus, and the bottom of the rotary kettle is It is a method of immersing in water, cooling from the outside, spraying molten chocolate while rotating a rotary kettle, and coating the surface of the edible core material with chocolate.
In the method of the present invention, as an edible core material, a material whose shape is not impaired by heat or rotation during production can be used without particular limitation, for example, nuts such as almond, hazelnut, cashew nut, macadamia nut, peanut, Puffs such as corn puffs, wheat puffs, rice puffs, baked confectionery such as crackers, cookies, biscuits, Langdosha, pretzels, dried fruits such as dried cocoons, dried apricots, dried cocoons and dried groves, candy, caramels, etc. Can be mentioned.
There is no restriction | limiting in particular in the chocolate used for this invention method, For example, both the chocolate prescribed | regulated to the fair competition rule (June 8, 2002 revision) regarding the display of chocolates can be used.
In the method of the present invention, the method for spraying the melted chocolate is not particularly limited. For example, the melted chocolate can be applied using a handle or the like, or the melted chocolate can be sprayed using a sprayer.

In the method of the present invention, the ratio between the edible core material and the chocolate coating layer is not particularly limited, and can be appropriately selected according to the texture, taste, etc. of the chocolate-coated confectionery by the combination of the edible core material and chocolate. For example, in chocolate-coated confectionery using puffs as an edible core material, the chocolate coating layer can be thinned to make use of the light texture of the puffs, and chocolate-coated confectionery using nuts as the edible core material Now, the chocolate layer can be thickened to enjoy the mixed taste and texture of nuts and chocolate.
Drawing 1 is an explanatory view of one mode of implementation of a manufacturing method of chocolate covering confectionery of the present invention. An edible core material 3 is introduced into the rotary hook 1 of the rotary coating apparatus from the opening 2. The rotary hook is rotated by a rotary shaft 4 driven by a motor and a speed reducer. The bottom of the rotary hook is immersed in the cold water of the water tank 5 and cooled. The bottom of the rotary hook is an annular part that is immersed in the cold water of the aquarium by the rotation of the rotary hook. As the rotary hook rotates, the edible core material falls on this part, and the surface of the edible core material is dropped. Melted chocolate adheres and cools and solidifies.
In the method of the present invention, the rotational speed of the rotary hook is not particularly limited, but is preferably 15 to 40 rpm, and more preferably 20 to 30 rpm. If the rotation speed is less than 15 rpm, the sprinkled molten chocolate may be solidified without adhering to the edible core material. If the rotation speed exceeds 40 rpm, the edible core material may not be dropped and rotate with the rotary hook.

In the method of the present invention, the temperature of water for cooling the bottom of the rotary hook is preferably 10 to 20 ° C, and more preferably 12 to 18 ° C. When the temperature of the cooling water is less than 10 ° C., the sprinkled molten chocolate is rapidly solidified, and it may be difficult to uniformly coat the edible core material. When the temperature of the cooling water exceeds 20 ° C., it takes too much time to solidify the molten chocolate, and it may be difficult to uniformly coat the edible core material. The product temperature during coating with chocolate is preferably 18-22 ° C, more preferably 19-21 ° C.
In the method of the present invention, it is preferable that skin is repaired by blowing warm air during the step of coating the edible core material with molten chocolate or after the coating of the edible core material with molten chocolate is finished. The temperature of the warm air is preferably 25 to 45 ° C, and more preferably 30 to 40 ° C. According to the method of the present invention, since the rotary hook is cooled from the outside even while the hot air is blown, the molten portion on the surface of the chocolate coating is quickly cooled, and the skin can be repaired in a short time. .

According to the method of the present invention, the bottom of the rotary hook is always cooled with water, and it is not necessary to blow cold air into the rotary hook. Therefore, the solidification speed of the molten chocolate can be increased, and the chocolate-coated confectionery can be manufactured in a short time. The rotating kettle is cooled by water, has less temperature unevenness than that of cold air blowing, and has a stable temperature. Therefore, even an unskilled person can easily produce a chocolate-coated confectionery with a good appearance. In addition, when cold air was blown into the rotary kettle, the edible core material having a low specific gravity was blown off by the wind pressure, and it was difficult to uniformly coat with chocolate, but according to the method of the present invention, the edible core material having a low specific gravity was used. The material can also be easily coated uniformly with chocolate.
Since the apparatus used for the method of the present invention does not require a refrigerator or a blow duct for blowing cold air, the equipment cost can be reduced. In addition, since there is no air duct near the opening of the rotary hook, the opening is widened so that the inside of the rotary hook can be seen well and workability is improved. Furthermore, since cold air is not blown, chocolate dust does not scatter, adjustment of the air volume and wind noise of the cold air is unnecessary, and the work becomes easy.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
Example 1
Using almond grains as an edible core material, chocolate was applied until the ratio of the chocolate dough and almond grains was 50:50 (weight ratio). Chocolate dough was prepared by blending 450 g of chocolate [Meiji Seika Co., Ltd., milk chocolate] and 50 g of cacao butter.
A 300 mm diameter rotary kettle is immersed in cold water at a temperature of 10.1 ° C., 200 g of almond grains are added, and the melted chocolate dough is heated once to 46.3 ° C. while rotating the rotary kettle at 24 rpm. Using a spoon, spread 8.0g per almond grain. While observing the solidified state of the chocolate dough, spraying of the molten chocolate dough was continued. The time when the molten chocolate sprayed for the fifth time was solidified was 10 minutes, and the cold water temperature was 11.8 ° C. The time when the molten chocolate sprinkled for the 10th time solidified was 21 minutes, the cold water temperature was 13.3 ° C., and the product temperature was 20.0 ° C. The time when the molten chocolate sprinkled for the 15th time solidified was 47 minutes, and the cold water temperature was 14.5 ° C. The time when the melted chocolate sprinkled for the 17th time was 57 minutes and the cold water temperature was 18 ° C, so ice was added to lower the cold water temperature to 11.3 ° C. Moreover, the skin was repaired by blowing warm air of 35 ° C. When the molten chocolate spraying was restarted and the molten chocolate sprayed for the 20th time was solidified, the time was 80 minutes, the cold water temperature was 14.2 ° C, and the product temperature was 20.4 ° C. The time when the molten chocolate sprinkled for the 25th time solidified was 107 minutes. Here, warm air of 35 ° C. was blown to perform the second skin repair, and the surface of the chocolate coating layer was completely cooled and solidified to complete the production of the chocolate-coated confectionery. Total travel time was 130 minutes. The appearance of the obtained chocolate-coated confectionery was finished finely.

Comparative Example 1
By conventional cold air spraying method, almond grains were used as an edible core material, and chocolate was applied until the ratio of chocolate dough and almond grains was 50:50 (weight ratio). The room temperature during operation was 23-24 ° C.
Into a rotary kettle having the same diameter of 300 mm as in Example 1, 200 g of almond grains were charged, and while rotating the rotary kettle at 24 rpm, the chocolate dough prepared in Example 1 was heated to 42.0 ° C. and melted. Sprinkling 8.0g each time on almond grains using a spoon, followed by blowing cold air at 11 ° C. While observing the solidified state of the chocolate dough, spraying of the molten chocolate dough and blowing of cold air were continued. The time when the molten chocolate sprayed for the fifth time was solidified was 15 minutes. The time when the molten chocolate sprayed for the 10th time solidified was 37 minutes, and the product temperature was 14.0 ° C. The time when the molten chocolate sprayed for the 15th time solidified was 67 minutes. The time when the molten chocolate sprayed for the 17th time solidified was 75 minutes. At this time, warm air of 35 ° C. was blown to correct the skin. The time when the molten chocolate spraying was restarted and the molten chocolate sprayed for the 20th time was solidified was 102 minutes. The time when the molten chocolate sprayed for the 25th time solidified was 122 minutes. Here, warm air of 35 ° C. was blown to perform the second skin repair, and the surface of the chocolate coating layer was completely cooled and solidified to complete the production of the chocolate-coated confectionery. Total travel time was 162 minutes. The appearance of the obtained chocolate-coated confectionery had many irregularities and was inferior to the chocolate-coated confectionery of Example 1.
The results of Example 1 and Comparative Example 1 are shown in Table 1.

  As can be seen in Table 1, in Example 1 in which the rotary kettle was immersed in cold water and cooled from the outside, the time required for spraying 200 g of chocolate dough was 107 minutes, and the entire process was carried out after further skin repair. Time to finish is 130 minutes. On the other hand, in Comparative Example 1 in which the molten chocolate dough was cooled by blowing cold air, the time required for spraying 200 g of the chocolate dough was 122 minutes, and the time until the entire process was completed after further skin repair. Is 162 minutes. The appearance of the obtained chocolate-coated confectionery is better in Example 1 than in Comparative Example 1. From this result, it can be seen that according to the method of the present invention, a chocolate-coated confectionery having a good appearance can be produced efficiently and economically in a short time.

  According to the method for producing a chocolate-coated confectionery of the present invention, it is possible to coat the edible core material with chocolate in a short time without using equipment such as a cold air apparatus and a high degree of skill, and produce a chocolate-coated confectionery having a good appearance. can do.

It is explanatory drawing of 1 aspect of implementation of the manufacturing method of the chocolate covering confectionery of this invention. It is the perspective view and sectional drawing of an example of a rotation coating apparatus.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rotating pot 2 Opening part 3 Edible core material 4 Rotating shaft 5 Water tank 6 Opening part 7 Rotating pot 8 Edible core material 9 Rotating shaft

Claims (1)

  In the manufacturing method of chocolate-coated confectionery in which the edible core material is coated with chocolate, the edible core material is put into the rotary kettle of the rotary coating device, the bottom of the rotary kettle is immersed in water, cooled from the outside, and rotated. A method for producing a chocolate-coated confectionery, characterized in that molten chocolate is sprinkled while rotating a kettle, and the surface of the edible core material is coated with chocolate.

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