JP2011015680A - 菓子製品を製造する方法 - Google Patents
菓子製品を製造する方法 Download PDFInfo
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- JP2011015680A JP2011015680A JP2010156110A JP2010156110A JP2011015680A JP 2011015680 A JP2011015680 A JP 2011015680A JP 2010156110 A JP2010156110 A JP 2010156110A JP 2010156110 A JP2010156110 A JP 2010156110A JP 2011015680 A JP2011015680 A JP 2011015680A
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- chocolate
- polyhydric alcohol
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- 238000000034 method Methods 0.000 title claims abstract description 96
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 50
- 235000019219 chocolate Nutrition 0.000 claims abstract description 184
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 86
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 238000005507 spraying Methods 0.000 claims abstract description 28
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims description 86
- 238000013329 compounding Methods 0.000 claims description 70
- 239000007921 spray Substances 0.000 claims description 26
- 239000004615 ingredient Substances 0.000 claims description 25
- 239000000600 sorbitol Substances 0.000 claims description 23
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 235000010356 sorbitol Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 235000019220 whole milk chocolate Nutrition 0.000 claims description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 238000009718 spray deposition Methods 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000019221 dark chocolate Nutrition 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
- 235000010448 lactitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
- 229960003451 lactitol Drugs 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 229960001855 mannitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 235000019222 white chocolate Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 8
- 230000015572 biosynthetic process Effects 0.000 abstract description 6
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 229920005862 polyol Polymers 0.000 abstract 1
- 150000003077 polyols Chemical class 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 171
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- 238000000576 coating method Methods 0.000 description 13
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- 239000007789 gas Substances 0.000 description 11
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 11
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 11
- 235000012431 wafers Nutrition 0.000 description 10
- 238000001723 curing Methods 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
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- 238000013459 approach Methods 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000005496 tempering Methods 0.000 description 6
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- 238000000889 atomisation Methods 0.000 description 5
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 235000019879 cocoa butter substitute Nutrition 0.000 description 4
- 230000008025 crystallization Effects 0.000 description 4
- 229910001873 dinitrogen Inorganic materials 0.000 description 4
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- 239000000126 substance Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 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 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 229910001882 dioxygen Inorganic materials 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
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- 235000014571 nuts Nutrition 0.000 description 3
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- 239000005720 sucrose Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000016019 chocolate confectionery Nutrition 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
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- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
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- 229920001800 Shellac Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
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- 238000009792 diffusion process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
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- 229920000642 polymer Polymers 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 235000013874 shellac Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000007966 viscous suspension Substances 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0089—Coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/26—Apparatus for coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
【解決手段】該方法は、水および/または多価アルコール(糖アルコールまたは糖など)溶液をチョコレートまたは配合素材上に噴霧することを利用し、それにより耐熱性チョコレートまたは耐熱性配合素材の形成が誘発される。
【選択図】図1
Description
表1に従って「ミルクチョコレート菓子」No.1またはNo.2のチョコレート菓子用の成分を混合および精砕した。成分(ある程度の量の脂肪を含み、レシチンは含まない)の混合を50℃の二重ジャケット付きブレンダー(Stephan(登録商標)混合器、Hameln、Germany)で実施し(15分、1000rpm)、合計脂肪含量を24%に調整した。パイロットプラントの3ロール精砕装置により、d90<30μmの粒径まで精砕を達成した(レーザー回析、Malvern)。パイロットプラントのコンチによりベース素材をコンチングした(60kg)。残りの脂肪およびレシチンをコンチングの間に添加した。
噴霧器1−チョコレート(配合品)素材で充填
流動性を調整し、ビスケットの表面上でのチョコレート素材の良好な分布を確実にするために、上記素材をポリグリセロールポリリシノレエート(PGPR、ハイグレード)と合わせて混合した。PGPRを含まないミルクチョコレート素材は、2/sで22と15Pa・sの間の粘度を有し、他方で、PGPRの存在は、PGPRの量に応じて粘度範囲を12〜4Pa・sまで低下させることができた。
水を30%含有する水分担体としてソルビトール溶液を使用する。
チョコレート層の耐熱性が主要な基準である。<30℃の温度では、チョコレートは硬く、べとべとせず、指で触れたときに粘着しないはずである。
チョコレートおよびソルビトール溶液を同時に噴霧することにより実施例1および2に従って調製した、包装された耐熱性チョコレートコーティングの製品を、その耐熱性を求めるために、測定の前に35℃以上の温度(最高温度は50℃であった)で約2時間、オーブンで保管した。分析パラメーターとしての該製品の粘着性を介して耐熱性を評価した。
粘着性の計数値は、質感分析器により求める。プラスチックのプレート/センサーをコーティングビスケットの表面に接触させ、約1mm貫入させる。貫入の深さは、チョコレート層の厚さ、すなわち、ビスケットのコーティング部分に強く依存する。該プレートがチョコレートに接触および貫入するやいなや、正の力[g]が記録される。その正の力[g]は、ビスケットのコーティング部分、すなわち、チョコレートの硬度を決定する。その後、該プレートは上方に移動し、負の力が記録される。その負の力は粘着性を決定する。上述の通り、該製品は、任意の測定の前に異なる温度に約2時間置かれる。次いで、チョコレート層が耐熱性ではないならば、その熱処理がチョコレートを溶融させよう。溶融したチョコレートは該プレート/センサーに粘着し、他方で、後者が上方に移動し始める。チョコレート層が耐熱性であるならば、コーティングビスケットはセンサーに粘着せず、負の力はゼロであろう。べとべとしないと見込まれる(それ故、耐熱性製品である)製品については、負の力はゼロであろう。該プレート/センサーに粘着すると見込まれる製品(それ故、非耐熱性製品)については、負の力はゼロ未満であろう(負の値;単位:[g])
該製品を測定台の上に置いた。6回試験を実施した。
試験した製品全ての耐熱性が、35℃と等しく、最大で50℃の温度で証明された。
Claims (15)
- 水および/または多価アルコール溶液をチョコレートまたは配合素材上に噴霧するステップを含むことを特徴とする菓子製品を製造する方法。
- 前記チョコレートまたは配合素材を噴霧付着により提供するステップを含むことを特徴とする請求項1に記載の方法。
- 水および/または多価アルコール溶液は、前記チョコレートまたは配合素材の一層に同時に噴霧されることを特徴とする請求項2に記載の方法。
- 水および/または多価アルコール溶液は、前記チョコレートまたは配合素材と交互に2つ以上の層に噴霧されることを特徴とする請求項2に記載の方法。
- 水および/または多価アルコール溶液は、最表層に噴霧されることを特徴とする請求項4に記載の方法。
- 前記チョコレートは、ミルクチョコレート、ダークチョコレートまたはホワイトチョコレートでもよいことを特徴とする請求項1〜5のいずれかに記載の方法。
- 前記配合素材は、CBR、CBSなどの脂肪を含むものであってもよいことを特徴とする請求項1〜5のいずれかに記載の方法。
- 前記多価アルコールは、糖、ソルビトール、マンニトール、マルチトール、エリスリトール、キシリトール、ラクチトール、それらの任意の混合物またはグリセロールでもよいことを特徴とする前記請求項1〜7のいずれかに記載の方法。
- 水および/または前記多価アルコール溶液、および前記チョコレートまたは配合素材は、同じ温度を有することを特徴とする前記請求項1〜8のいずれかに記載の方法。
- 前記温度は、チョコレートの使用については29〜31.5℃の範囲であり、配合素材の使用については最大で40℃であることを特徴とする請求項9に記載の方法。
- 前記チョコレートまたは配合素材を噴霧するのに使用される圧縮空気流の圧力は、0.5〜1.5バールに調整されることを特徴とする前記請求項1〜10のいずれかに記載の方法。
- 水および/または多価アルコール溶液を噴霧するのに使用される圧縮空気流の圧力は、0.5バールに調整されることを特徴とする前記請求項1〜11のいずれかに記載の方法。
- 水および/または多価アルコール溶液をチョコレートまたは配合素材上に噴霧する手段を備えることを特徴とする菓子製品を製造する装置。
- 水および/または多価アルコール溶液を噴霧する手段、ならびにチョコレートまたは配合素材を噴霧する手段を備えることを特徴とする菓子製品を製造する装置。
- 請求項1〜12のいずれかに記載の方法により得られることを特徴とする菓子製品。
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EP (1) | EP2272377B1 (ja) |
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JP2016140342A (ja) * | 2015-02-05 | 2016-08-08 | 日清オイリオグループ株式会社 | チョコレート及びそれを使用した冷菓 |
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WO2014148436A1 (ja) * | 2013-03-19 | 2014-09-25 | 不二製油株式会社 | 耐熱性に優れたチョコレート類利用食品の製造方法 |
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ES2390637T3 (es) | 2012-11-14 |
US10285415B2 (en) | 2019-05-14 |
US8962051B2 (en) | 2015-02-24 |
CN101953425A (zh) | 2011-01-26 |
US20110008521A1 (en) | 2011-01-13 |
US20180317517A1 (en) | 2018-11-08 |
RU2542536C2 (ru) | 2015-02-20 |
PL2272377T3 (pl) | 2012-11-30 |
CN105831366A (zh) | 2016-08-10 |
BRPI1004416A2 (pt) | 2012-04-10 |
NZ586592A (en) | 2012-03-30 |
US10051877B2 (en) | 2018-08-21 |
US20150150277A1 (en) | 2015-06-04 |
ZA201004686B (en) | 2011-03-30 |
IL206685A0 (en) | 2010-12-30 |
AR077558A1 (es) | 2011-09-07 |
AU2010202734B2 (en) | 2015-07-16 |
EP2272377B1 (en) | 2012-09-05 |
RU2010128380A (ru) | 2012-01-20 |
EP2272377A1 (en) | 2011-01-12 |
AU2010202734A1 (en) | 2011-01-27 |
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