JP3950159B1 - Method for producing fruit chocolate - Google Patents

Abstract

Kind Code: A1 A method for producing a fruit chocolate mass that can be cured in a state where chocolate and natural fruits are united with little additive and that has moderate softness, fruit refreshing feeling, and fresh feeling. provide.
A fruit paste liquid 2 produced by heating raw pulp and fruit juice is mixed and stirred in a shredded raw material chocolate 1, further stirred with butter 3 added, and then stirred mixture 4. Is allowed to stand for 10 to 24 hours in a temperature atmosphere higher than 10 ° C. and lower than 20 ° C. to be cured.
[Selection] Figure 1

Description

  The present invention relates to a method for producing fruit chocolate in which chocolate and fruit are mixed.

  Chocolate cannot be solidified or molded if it is blended with high water content. For this reason, it is technically difficult to mix fruit with a lot of moisture into chocolate, and there is no conventional fruit chocolate that is made by mixing chocolate and natural fruits together. Mostly, fruit flavored chocolate containing dried fruit pulverized product, fruit powder, fruit liqueur and the like was included.

  For example, fruit-flavored chocolate containing fruit liqueur is made by first mixing raw chocolate with cocoa butter, fresh cream, fruit liqueur, syrup, etc. to make ganache cream and putting it in a bite-sized chocolate shell. This ganache cream itself has a fruity flavor, but since fresh cream and fruit liqueur contain a lot of water, it is hard to emulsify with chocolate and does not solidify completely. Therefore, it cannot be a molded product.

  Therefore, in order to form, there exists one in which the ganache cream containing the fruit liqueur is wrapped with a chocolate outer shell. FIG. 4 shows the manufacturing process.

  As shown in the figure, this fruit-flavored chocolate is obtained by pouring the melted chocolate liquid 100 into a mold 110 having a plurality of bite-sized molding holes 111 (FIG. 4A), and then turning the mold 110 over. Then, most of the chocolate liquid 110 poured in is removed, leaving only the chocolate adhering in the molding hole 111 as the outer shell 100a (FIG. 4 (b)), and the above ganache cream in the molding hole 111 where the chocolate 100a remains and adheres. 101 is poured (FIG. 4 (c)), and the top is further covered with a chocolate liquid 100 and hardened and molded.

  In general, there is a method of forming a chocolate outer shell by immersing it in a melted chocolate liquid, but since the ganache cream 101 containing fruit liqueur has no regularity, it is not possible to form the outer shell by such a method. As shown in FIG. 4, only the method of first forming the outer shell 100a and then pouring the ganache cream 101 into the outer shell 100a can be employed.

  Further, when manufactured by such a manufacturing method, the outer shell 100a tends to be thick, and unless the outer shell 100a formed thick and stiff is chewed, the fruit-flavored ganache cream 101 cannot be tasted. . Of course, the ganache cream 101 wrapped in the outer shell 100a has almost the freshness and freshness of the fruit because it doesn't use raw fruit, even though it has a fruity flavor and the softness of the cream. Absent.

Furthermore, in chocolate containing fruits blended with dried fruit pulverized products, fruit powder, etc., it was difficult to uniformly mix the fruit powder and the fat components of chocolate, so the chocolate produced was not smooth and unique to chocolate. It becomes a texture. Further, the dried fruit may impair the flavor in the drying process. Patent Document 1 describes chocolate containing fruit juice powder.
Japanese Patent Laid-Open No. 5-304892

  As described above, most of the conventional fruit chocolate is a mixture of processed fruits such as liqueurs and powders. Therefore, the fruit is made from raw fruits and the chocolate and raw fruits are mixed together. A method of producing chocolate has been desired.

  In addition, chocolate and raw fruit can be emulsified with an emulsifier to solidify and shape, but with such an emulsifier, the refreshing feeling and freshness of the fruit are impaired by the added emulsifier, and as much as possible of the additive It's far from a little chocolate.

  In consideration of such circumstances, the present inventor, who has been engaged in chocolate production for a long time, has repeated trial and error, and as a result of intensive studies, has arrived and has been proposed. An object of the present invention is to provide a method for producing a fruit chocolate that can be cured in a state where the chocolate and the natural fruit are naturally integrated without being used, and has a moderate softness, a refreshing feeling of the fruit, and a fresh feeling.

In order to achieve the above object, the method for producing a fruit chocolate lump according to claim 1 mixes and stirs the raw paste and the fruit paste liquid produced by heating fruit juice with the raw material chocolate. Further, after adding butter and stirring, without stirring the emulsifier, the stirred mixture is allowed to stand in a temperature atmosphere of 10 ° C. to 15 ° C. for 12 to 24 hours to be cured.
According to the present inventor, even if it is 10 ° C. or less, the stirred mixture is not crystallized and may be cured without losing its shape even if the curdle is removed, but depending on the environmental temperature at which the stirred mixture is allowed to stand, The standing time varies between 10 and 24 hours.
Moreover, if environmental temperature and environmental humidity are controlled and the moisture content of the chocolate mixture 4 can be finely controlled, processing faster than standing for 12 hours is possible.

  In claim 2, the weight ratio of the pulp and fruit juice to the weight of the raw material chocolate is 30-60%.

  According to a third aspect of the present invention, the fruit chocolate lump produced in the first or second aspect is cut into a predetermined size, and the cut lump is immersed in a chocolate solution heated and melted to form a chocolate outer shell.

  According to the method of the present invention as set forth in claim 1, after the raw material chocolate and the fruit paste liquid are mixed together, the chocolate is cured by allowing it to stand for 12 to 24 hours in a temperature atmosphere of 10 ° C to 15 ° C. A lump could be generated. As a result, the manufactured fruit chocolate mass does not contain additives such as emulsifiers, and it is a product in which chocolate and fruit are united, and has a flavor and mellowness rich in fruits that could not be tasted conventionally. became.

In this manufacturing method, since the raw material chocolate and the fruit paste liquid are emulsified without using additives, the manufactured chocolate has a smoothness peculiar to chocolate. Further, the produced chocolate is in a natural state, is not dried, and is cured into a lump without losing its shape, and can be made into a lump or a bite-sized product.
Of course, because it uses raw natural fruits, you can taste the freshness and freshness of the fruits, and the mouthfeel is soft and smooth.

  According to the method of the present invention described in claim 2, since the weight ratio of the pulp and juice to the weight of the raw chocolate is 30 to 60%, a fresh fruit chocolate with a refreshing feeling can be produced.

  In the method of the present invention according to claim 3, the fruit chocolate lump produced by the above method is cut into a predetermined size, and the cut lump is immersed in a chocolate liquid (tempering liquid) which is heated and melted to detach the chocolate outer shell. Try to form. Since the fruit chocolate lump is wrapped in the chocolate outer shell, the chocolate lump can be kept fresh, and if it is left in a refrigerator or a cold place, it can be kept for a certain period of time and stored. In addition, since the tempering solution is coated, the surface of the fruit chocolate can be formed into a thin skin with a smooth and light texture. Furthermore, two kinds of flavors can be enjoyed with the outer chocolate shell and the inner fruit chocolate mass.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  FIG. 1 is a flowchart showing the steps of the fruit chocolate manufacturing method of the present invention. FIG. 2A is an explanatory diagram of the stirring process, and FIG. 2B is an explanatory diagram of the molding process. In the method of the present invention, raw chocolate and fruit raw materials are put into a food processor used in a restaurant or the like and stirred. Note that the food processor is not limited to business use, but may be a home use one having a size corresponding to the weight of the raw material.

Various commercially available chocolates can be used as the raw material chocolate, but it is desirable to use pure couverture chocolate (the highest grade confectionery chocolate) having a high cocoa butter content. As a kind of chocolate, any of sweet, milk, dark, and white may be used, or a mixture of these may be used.
The raw material of natural fruit is not limited, but raspberry, passion fruit, coconut, mango, papaya, strawberry, orange, melon and the like are easy to manufacture.

  The weight ratio of the raw material chocolate and the fruit material is, for example, about 2 to 1. If you mix 30 to 60% of the fruit to the raw chocolate, you can produce a soft fruit chocolate containing a lot of fruit moisture. If the amount of fruit is less than that, the chocolate flavor is more than the fruit. Although it is superior, it is not limited to this weight ratio, and it may be contained more or less.

More specifically, first, about 200 g of the raw chocolate 1 is finely cut and placed in the food processor 20, and then about 100 g of the raw fruit pulp and fruit juice in the raw state. The fruit paste liquid 2 that has been heated and boiled to form a paste is put into the food processor 20 containing the raw chocolate 1 and stirred and mixed (step S1).
When stirred by the food processor 20, the raw material chocolate 1 is also melted by the heat of the heated fruit paste liquid 2, and the whole becomes a paste, and the two raw materials are mixed to such an extent that the raw materials cannot be distinguished.

After stirring for about 1 minute, about 40 g of butter 3 that has been allowed to stand at room temperature is added, and further stirred for about 30 seconds (step S2).
The stirring time required to ensure that the raw materials are mixed is necessary. If the stirring is excessive, the mixed state may be deteriorated. For example, 30 seconds to 3 minutes before butter 3 is charged, and 30 seconds to 2 after being charged. It is desirable to be about minutes.

This butter 3 acts effectively as a raw material binder while adding flavor to the product chocolate.
Invert sugar such as trimoline (water candy) (not shown) may be added together with butter 3. This invert sugar can prevent crystallization of sugar and make the product chocolate moist.

Stirring was stopped, and the paste-like chocolate mixed solution 4 in the processor 20 was poured into a rectangular cardle (formwork) 22 on which a sill pad 21 was spread, and the surface was flattened. It is allowed to stand for 12 to 24 hours in a temperature atmosphere of ˜15 ° C. (step S3).
Then, as time passes, the pasty chocolate mixture 4 is slowly emulsified and hardened in a soft and elastic state, and is formed into a rectangular lump without losing its shape even when the curdle 22 is removed. Can do. Since this fruit chocolate lump 10 has a fixed form, it can be distributed and sold as a product in that state.
If the standing time is shorter than 12 hours, the curing does not proceed sufficiently, and if it is longer than 24 hours, the moisture content is too low and crystallization may occur. The inventor has found that a better state can be achieved. However, if the environmental temperature and the environmental humidity can be controlled and the moisture content of the chocolate mixture 4 can be finely controlled, it is needless to say that processing faster than standing for 12 hours is possible.

  By such a technique, without using an emulsifier, the raw material chocolate 1 and the fruit paste liquid 2 can be emulsified so as to be united with each other, and as a result, a shaped fruit chocolate lump having a smoothness peculiar to chocolate. 10 can be manufactured.

  Moreover, since the fruit paste liquid 2 produced by heating raw fruits is used, a fruit chocolate lump 10 having a refreshing feeling and fresh feeling of the fruit, soft to the mouth by the moisture of the fruit and having a good mouthfeel is produced. can do.

  Of course, the fruit chocolate lump 10 may be cut into, for example, a bite size, and the cut bite size chocolate lump may be encased in a chocolate shell by immersing it in a melted chocolate liquid. .

  FIG. 3 shows a manufacturing process of fruit chocolate with a chocolate outer shell, (a) is a plate-shaped fruit chocolate lump with cuts, (b) is a cutting step, (c) is an outer shell forming step. Each is shown. In the figure, reference numeral 23 denotes a score line, 24 denotes a knife, 25 denotes a pan containing the chocolate liquid 5 heated and melted, and 26 denotes a chocolate fork.

  Since the fruit chocolate 10 manufactured by the method of FIG. 1 has a fixed shape and does not lose its shape even if it is cut with a knife 24, as shown in FIG. An outer shell can be formed. Since the outer shell is formed by immersing it in the melted chocolate liquid 5 (tempering liquid) and coating it with the chocolate liquid 5, the outer shell can be formed in a thin and light texture.

  In the above, an example in which the curd 22 is used to harden the plate-shaped chocolate lump 10 is shown. However, the chocolate mixture 4 that is being softened to some extent is put in a squeeze bag (not shown), and the squeeze bag is squeezed. Granular fruit chocolate may be produced.

The flowchart which showed the process of the fruit chocolate manufacturing method of this invention. (A) is explanatory drawing of a stirring process, (b) is explanatory drawing of a formation process. (A) is a perspective view of the manufactured plate-shaped chocolate lump, (b) Cutting process explanatory drawing, (c) is outer shell formation process explanatory drawing. The figure which shows the manufacturing method of the conventional fruit flavor chocolate. (A) is a figure which shows each state of pouring chocolate liquid into a type | mold, (b) removal of chocolate liquid, and (c) ganache cream injection | pouring.

Explanation of symbols

10 Fruit chocolate mass 11 Bite size fruit chocolate with chocolate shell 1 Raw material chocolate 2 Fruit paste liquid 3 Butter 4 Chocolate mixed liquid (thing)
5 Chocolate liquid for outer shell 20 Food processor

Claims (3)

  The fruit paste liquid produced by heating raw pulp and fruit juice is mixed with the shredded raw material chocolate and stirred, and after adding butter and stirring, the stirred mixture is added without adding an emulsifier. A method for producing a fruit chocolate mass, which is allowed to stand for 12 to 24 hours in a temperature atmosphere of 10 ° C to 15 ° C to be cured. In claim 1,
The manufacturing method of the fruit chocolate lump characterized by the weight ratio of the said pulp and fruit juice with respect to the weight of the said raw material chocolate having been 30 to 60%.   A fruit chocolate lump produced by the production method according to claim 1 or 2 is cut into a predetermined size, and the cut lump is immersed in a chocolate solution heated and melted to form a chocolate shell. Chocolate manufacturing method.

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