JP2015228807A - 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 - Google Patents
含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 Download PDFInfo
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- JP2015228807A JP2015228807A JP2014115368A JP2014115368A JP2015228807A JP 2015228807 A JP2015228807 A JP 2015228807A JP 2014115368 A JP2014115368 A JP 2014115368A JP 2014115368 A JP2014115368 A JP 2014115368A JP 2015228807 A JP2015228807 A JP 2015228807A
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- chocolate
- chocolate dough
- temperature
- dough
- cocoa butter
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 154
- 238000000034 method Methods 0.000 title abstract description 24
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 195
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 40
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 40
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000005484 gravity Effects 0.000 claims abstract description 11
- 239000003925 fat Substances 0.000 claims description 64
- 235000019197 fats Nutrition 0.000 claims description 63
- 239000003921 oil Substances 0.000 claims description 47
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 38
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 38
- 235000001046 cacaotero Nutrition 0.000 claims description 38
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000002344 surface layer Substances 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 abstract description 11
- 235000019198 oils Nutrition 0.000 description 45
- 238000002156 mixing Methods 0.000 description 25
- 239000002994 raw material Substances 0.000 description 12
- 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 10
- 238000005273 aeration Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000787 lecithin Substances 0.000 description 10
- 235000010445 lecithin Nutrition 0.000 description 10
- 229940067606 lecithin Drugs 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 238000010586 diagram Methods 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 238000003303 reheating Methods 0.000 description 8
- 238000010304 firing Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000005496 tempering Methods 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 5
- 230000014509 gene expression Effects 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 241000483002 Euproctis similis Species 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid ester group Chemical group C(CCCCCCCCCCC)(=O)O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 125000005456 glyceride group Chemical group 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000008476 powdered milk Nutrition 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000021544 chips of chocolate Nutrition 0.000 description 2
- 235000019879 cocoa butter substitute Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010191 image analysis Methods 0.000 description 2
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
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- 238000001000 micrograph Methods 0.000 description 2
- 235000021251 pulses Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
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- 210000004872 soft tissue Anatomy 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 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
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 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 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 241000208467 Macadamia Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 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
- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000010480 babassu oil Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000009991 scouring Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
Description
表1には、本試験例で製造したチョコレートの仕込配合を示す。なお、表1中の中段には、チョコレート原料中に含まれる全油脂(レシチンを除く、以下同様)の量、カカオ由来油脂の成分量、ノーテンパー型非カカオ脂の成分量(乳脂及びレシチンを含まない量)、全油脂中のカカオ由来油脂の割合(質量%)を示し、表1中の最下欄には焼成の有無を示す。
表3には、本試験例で製造したチョコレートの仕込配合を示す。なお、表1中の下段には、チョコレート原料中に含まれる全油脂(レシチンを除く、以下同様)の量、カカオ由来油脂の成分量、ノーテンパー型非カカオ脂の成分量(乳脂及びレシチンを含まない量)、全油脂中のカカオ由来油脂の割合(質量%)を示す。
Claims (4)
- ノーテンパー型非カカオ脂を含有するチョコレート生地を完全な溶融状態から、凝固点温度より0.5〜5℃低い温度に冷却し、その温度より1〜5℃高い温度に再加温し、含気させて比重を0.3〜1.1にすることを特徴とする含気チョコレート生地の製造方法。
- 全油脂量中のカカオ由来油脂の含有量が、チョコレート生地の内部に発生するブルームが抑制される範囲とされている、請求項1記載の含気チョコレート生地の製造方法。
- 全油脂量中のカカオ由来油脂の含有量が、チョコレート生地の内部及び表層に発生するブルームが抑制される範囲とされている、請求項1記載の含気チョコレート生地の製造方法。
- 請求項1〜3に記載の含気チョコレート生地の製造方法により得られた含気チョコレート生地を所定形状に成形し、焼成することを特徴とする焼成チョコレートの製造方法。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014115368A JP5650346B1 (ja) | 2014-06-04 | 2014-06-04 | 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 |
US15/307,201 US20170049124A1 (en) | 2014-06-04 | 2014-10-06 | Method for manufacturing aerated chocolate dough and method for manufacturing baked chocolate |
PCT/JP2014/076674 WO2015186270A1 (ja) | 2014-06-04 | 2014-10-06 | 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 |
TW103134851A TWI599319B (zh) | 2014-06-04 | 2014-10-07 | 含氣巧克力素材的製造方法及燒製巧克力的製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014115368A JP5650346B1 (ja) | 2014-06-04 | 2014-06-04 | 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP5650346B1 JP5650346B1 (ja) | 2015-01-07 |
JP2015228807A true JP2015228807A (ja) | 2015-12-21 |
Family
ID=52344849
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2014115368A Active JP5650346B1 (ja) | 2014-06-04 | 2014-06-04 | 含気チョコレート生地の製造方法及び焼成チョコレートの製造方法 |
Country Status (4)
Country | Link |
---|---|
US (1) | US20170049124A1 (ja) |
JP (1) | JP5650346B1 (ja) |
TW (1) | TWI599319B (ja) |
WO (1) | WO2015186270A1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6583990B2 (ja) * | 2015-05-08 | 2019-10-02 | 森永製菓株式会社 | 焼成菓子の製造方法及び焼成菓子 |
CN108366574B (zh) * | 2015-12-24 | 2021-06-29 | 日清奥利友集团株式会社 | 硬质黄油、使用其的巧克力及其制造方法 |
CN111374186B (zh) * | 2018-12-28 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | 巧克力用油脂组合物 |
TWI765375B (zh) * | 2020-10-19 | 2022-05-21 | 大陸商常州市吉麗嘉多食品有限公司 | 濃稠食品調溫機 |
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WO2000057715A1 (en) * | 1999-03-30 | 2000-10-05 | Fuji Oil Company, Limited | Foamed chocolate and process for producing the same |
JP2004041579A (ja) * | 2002-07-15 | 2004-02-12 | Heiwa Corp | 弾球遊技機 |
JP2004081031A (ja) * | 2002-08-23 | 2004-03-18 | Meiji Seika Kaisha Ltd | 含気油性菓子のモールド成型法 |
JP2004254639A (ja) * | 2003-02-27 | 2004-09-16 | Morinaga & Co Ltd | 焼き菓子の製造方法 |
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EP2111758A1 (en) * | 2008-04-24 | 2009-10-28 | Aasted-Mikroverk Aps | Tempering apparatus with gas mixing |
US20120183651A1 (en) * | 2009-06-12 | 2012-07-19 | Alejandro Gregorio Marangoni | Chocolate compositions containing ethylcellulose |
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2014
- 2014-06-04 JP JP2014115368A patent/JP5650346B1/ja active Active
- 2014-10-06 WO PCT/JP2014/076674 patent/WO2015186270A1/ja active Application Filing
- 2014-10-06 US US15/307,201 patent/US20170049124A1/en not_active Abandoned
- 2014-10-07 TW TW103134851A patent/TWI599319B/zh not_active IP Right Cessation
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JPH0342031A (ja) * | 1989-07-03 | 1991-02-22 | Battelle Memorial Inst | 水性発泡組成物および水を親油性物質中に均質にまぜる方法 |
JPH05227888A (ja) * | 1992-02-20 | 1993-09-07 | Asahi Denka Kogyo Kk | 製菓用油脂組成物及びその製造方法 |
WO2000057715A1 (en) * | 1999-03-30 | 2000-10-05 | Fuji Oil Company, Limited | Foamed chocolate and process for producing the same |
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Title |
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SLAGER ET AL, CONFECT PROD, vol. 78, no. 2, JPN6014030716, April 2012 (2012-04-01), pages 21 - 23, ISSN: 0002937591 * |
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