JP2824286B2 - Manufacturing method of chocolate confectionery - Google Patents

Description

The present invention relates to a method for producing chocolate confectionery.

2. Description of the Related Art Conventionally, confectionery such as "whiskey bonbon" using alcohol such as whiskey as a core material of chocolate has been produced.

This production method includes a method of heating and dissolving alcohols in a syrup mainly composed of sucrose, water, etc., cooling to produce sugar crystals by cooling, forming a shell, enclosing the alcohol, and shelling with chocolate. A method is known in which an alcohol is poured into the mixture, the surface of the alcohol is coated with cocoa butter or the like, and then coated with chocolate.

Problems to be Solved by the Invention According to the conventional method, alcohol is coated with sucrose or chocolate, so that there is a problem that the shell is partially dissolved and damaged and the contents flow out in a high temperature period such as summer.

When alcohols are coated with sucrose, the texture is rough and the texture of chocolate is significantly impaired.

Further, in the case of a core material coated with alcohols, only one grain can usually be added to one chocolate in a conventional manufacturing method using a shell.

There is a need for a method for producing a chocolate confectionery having a smooth texture without losing its shape even at high temperatures such as in summer and without escaping the alcohol contained therein.

Means for Solving the Problems The present invention provides a method for producing a chocolate confection, comprising: adding a gelling agent to a mixture of a saccharide, an alcohol, and a paste; granulating the mixture; and coating the granulated material with chocolate. About.

Further, the production method of the present invention will be described in detail. After mixing the sugars and the alcohols, a paste is further added and mixed. Next, a solution (concentration: 0.5 to 5%) of a gelation accelerator is added to the obtained mixture and mixed to obtain a granular material. After standing at room temperature, the solid content is separated by a sieve (for example, 10 mesh). Previously melted into a separate solid,
The tempered chocolate is added, poured into a mold, and then defoamed, cooled, hardened, and removed from the mold to obtain a chocolate confection. Alternatively, another solid material is coated with pre-melted and tempered chocolate to obtain a chocolate confection.

As the saccharide, isomerized liquid sugar, corn syrup, sugar, dextrin and the like are used.

As alcohols, whiskey, shochu, brandy, fruit wine, spirits, sake, liqueur and the like are used.

As the paste, gelatin, alginic acid, sodium alginate, carrageenan, agar, pectin and the like are used.

Calcium lactate, calcium chloride, calcium sulfate, calcium acetate and the like are used as the gelling accelerator.

The mixing ratio of sugars, alcohols and pastes is 20 ~
70 parts by weight: 5 to 60 parts by weight: 0.5 to 5 parts by weight.

The gelling accelerator is used in an amount of 1 to 3 times the amount of the paste, but is used as 1% or less as calcium in the product.

To coat the granules with the melted chocolate, the granules plus the chocolate are poured into a mold or the granules are coated with the chocolate.

Coating is performed using a revolving machine, a coating pan, an enrobber, or the like.

 Examples will be described below.

Example 1 60 parts by weight of isomerized liquid sugar (the following parts mean parts by weight) and 40 parts of whiskey were mixed for 10 minutes. 1 part of gelatin and 1 part of sodium alginate were added thereto and mixed with a vertical mixer.

Next, 100 parts of a 2% calcium lactate solution was added to the mixture, mixed, and granulated. After standing at room temperature for 30 minutes, the solid content was separated by a 10-mesh screen sieve.

600 parts of the melted and tempered chocolate was added to 100 parts of the separated solid content, and the mixture was poured into a chocolate mold.

Next, after defoaming using a diaphragm, it was cooled and solidified in a refrigerator (5 ° C.), and after 30 minutes, taken out of the mold to obtain a chocolate confection.

Example 2 60 parts of corn syrup and 40 parts of shochu were mixed. One part of pectin and one part of carrageenan were added thereto and mixed with a vertical mixer. The mixing was mixed for 10 minutes and the mixture was heated to 45 ° C. After 4 hours, 100 parts of a 1% calcium chloride solution was mixed with the mixture, and the mixture was allowed to stand at room temperature for 30 minutes. 10 solids
I separated it with a mesh sieve. This separated solid content 10
0 parts previously melted and coated with 600 parts of tempered chocolate using a coating pan,
I got a chocolate candy.

Effect of the Invention According to the method of the present invention, it is possible to produce a chocolate candy having a smooth texture without losing the built-in alcohols even under high temperatures such as in the summer, and furthermore, a granular chocolate ( Core material).

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09 A23G 1/00-9/30

Claims (4)

(57) [Claims] 1. A mixture of an alcohol and one or two or more pastes selected from the group consisting of alginic acid, sodium alginate and carrageenan is added with a gelling accelerator and granulated by stirring with a stirrer. A method for producing an alcohol-containing chocolate confection, comprising coating the granules with chocolate. 2. The method according to claim 1, wherein the mixture further contains a saccharide. 3. The process according to claim 1, wherein the mixture further contains a paste other than alginic acid, sodium alginate and carrageenan. 4. The method according to claim 1, wherein the stirrer is a mixer.
The production method according to (2) or (3).