JP4576176B2 - Liquor-containing chocolate confectionery and method for producing the same - Google Patents

Description

  The present invention relates to a chocolate confectionery food combining jelly and chocolate.

Chocolate is made from cocoa beans roasted and ground into a paste, cocoa butter that comes out when the cocoa mass is squeezed, milk-derived raw materials such as sugar and powdered milk, emulsifiers, and fragrances. In Japan, various confectionery manufacturers and other confectionery stores sell various products.
In Japan, chocolate containing whipped cream is called whipped chocolate and is widely popular as a high-quality chocolate because of its soft texture and smooth mouthfeel. As this raw chocolate has a mouthfeel and texture that is an important point of the product, when using raw chocolate in combination with other ingredients, the texture of the ingredients should be sufficient so as not to impair the goodness of the raw chocolate. It is necessary to examine carefully.
Ice cream and jelly are also confectionery materials that have a soft texture and smooth mouthfeel. As a combination of such a confectionery material and chocolate, Patent Document 1 (Patent No. 2858342) includes “Frozen confectionery with good texture”, Patent Document 2 (Japanese Patent Laid-Open No. 8-228687) and “Includes Jelly”. Low temperature eating chocolate confectionery ", Patent Document 3 (Japanese Patent Laid-Open No. Sho 61-58546)," Jelly Candy ", Patent Document 4 (Japanese Patent Laid-Open No. 2002-209522)," Elastic Chocolate and Method for Producing the Same ", etc. There is. However, when the ice cream is included, the raw chocolate becomes hard because it is stored at 0 ° C. or lower, and the original soft and smooth mouthfeel is lost. Moreover, since jelly may cause water separation when it is in a state of high fluidity, when combined with chocolate, a hard type hard or elastic one has been used.
As confectionery combining alcohol and chocolate, chocolate confectionery in which a sweet chocolate is suppressed or a viscous liquid in which brandy is dissolved for adults is enclosed in a hard chocolate shell is known. Also known is a confectionery (Patent Document 5) in which a plum or cherry pickled in a liqueur is covered with chocolate.
In the confectionery coated with chocolate, the hardness of the coating and the chocolate was significantly different. In the case where the brandy or the like was enclosed, the chocolate shells easily flowed out when cracked, and the unique flavor of alcohols was obtained only when the shells were broken.
The present invention is to provide an adult-flavored chocolate confectionery with improved flavor and improved unity of chewing. There is still no chocolate confectionery containing jelly suitable for the mouthfeel and texture of fresh chocolate.
Japanese Patent No. 2858342 JP-A-8-228687 JP 61-58546 A JP 2002-209522 A JP 2001-321082 A

  It is an object of the present invention to provide a chocolate confectionery containing a soft texture and a pleasant jelly, fresh cream, and a flavor of sake, and a method for producing the same.

The main configuration of the present invention is as follows.
(1) Liquor-containing chocolate confectionery in which liquor-containing jelly is coated or laminated with chocolate containing fresh cream and liquor, and pectin is added to the jelly in an amount of 1 to 2%. The softness of the jelly and the softness of the chocolate A chocolate confectionery with alcoholic beverages, characterized by having the same level.
(2) The alcoholic chocolate confectionery according to (1), wherein the liquor is any one of shochu, whiskey, and brandy. ( 3 ) After adding 1 to 2% pectin and dissolving gelatin, add alcohol, cool in a container such as a mold to produce solidified jelly containing alcohol, and materials other than chocolate and alcohol A step of adding liquor after heating and melting and mixing to produce a flowable chocolate viscous substance containing liquor, covering the solidified jelly containing alcohol with the chocolate viscous substance, or laminating the chocolate viscous substance Is a method of producing a chocolate confectionery containing alcoholic beverages in which the solidified chocolate jelly is laminated with the solidified chocolate and then the alcoholic jelly is covered or laminated with chocolate containing fresh cream and alcoholic beverages . A method of producing a chocolate confectionery containing alcoholic beverages, characterized in that the softness of the jelly is the same as the softness of the chocolate.

In addition, the following means can be taken.
(6) A pectin content of 1 to 2% can be added to the jelly.
(7) Fruit puree can be added to the jelly.
(8) It can contain seeds and seeds.
(9) Powder can be applied to the surface of chocolate confectionery.

The effects are as follows.
(1) It is a novel and original chocolate confectionery that combines a soft texture and a smooth jelly with sake and a chocolate with sake containing fresh cream.
(2) A variety of chocolate confectionery can be provided by including various alcoholic beverages and food materials in the jelly.
(3) Since alcoholic beverages are mixed in the chocolate material, the flavor of sake can be tasted from the moment the packaging is opened.
(4) Since jelly can be used as a base material and many materials can be appropriately adjusted and blended, many kinds of chocolate confectionery can be made in small lots.
(5) Since the compatibility of the jelly and the raw chocolate was improved, the degree of freedom in shape such as a flat layer or an irregular shape was improved.
(6) Since the softness of jelly and chocolate is adjusted to the same level, it can be enjoyed with a texture that is comfortable to the touch.

There are also the following effects.
By making the pectin content 1 to 2%, it is possible to make a confectionery that combines a jelly with excellent mouthfeel and texture and a chocolate containing fresh cream.
The fruit flavor can be added by using fruit puree.
By adding seeds, it is possible to accent the texture.
The surface taste can be changed by applying powder to the surface.

  The chocolate confectionery of the present invention is an encapsulated jelly using fresh cream-containing tucolate, and can add seeds and seeds to the inside of the confectionery or use various powdered food materials for decoration and flavoring on the chocolate confectionery surface. .

The jelly used in the present invention has a texture that is the same as or slightly softer than that of raw chocolate, and that has a fluidity that does not flow out in a liquid state when the chocolate confectionery is consumed. It is preferable as a mouthfeel.
The basic composition of jelly is sweeteners such as gelatin, granulated sugar, trehalose and syrup, alcoholic beverages, citric acid and the like. To this, pectin or fruit puree can be added.
Water, sugar, starch syrup, pectin, fruit puree, and other ingredients can be combined, heated and boiled, added to alcohol, poured into molds, etc., and hardened at room or low temperature. When pectin is added to about 1 to 2%, the texture and mouthfeel can be improved. The ingredients are 5 to 20% for alcohol, 15 to 60% for sugar, 2 to 60% for starch syrup, 0 to 20% for artificial sweeteners such as trehalose, and about 60% for the whole sweetener. In citric acid, 0.1 to 0.8% is often used. As sugars, it is preferable to use a mixture of 2-3 kinds such as starch syrup, super white sugar, glucose, etc., as the texture and mouthfeel of jelly. By using a plurality of sugars, the jelly can be prevented from crushing or crying.

As alcoholic beverages, distilled spirits such as shochu, brandy and whiskey, or sake, wine and beer can be used. Other liqueurs can also be used. The amount added can be adjusted according to flavor and taste.
As fruit puree, fraffoise, orange, strawberry, melon, passion fruit, banana, peach, plum, pear, kiwi, lemon, lime, grapefruit, grape, blueberry, kabosu, apple, mango, coconut, etc. Use things. In addition, it is possible to use a puree made by mixing two or more fruits.

The chocolate portion is made by combining chocolate for confectionery, fresh cream, starch syrup, and other ingredients, adding alcohol after heating and dissolving, pouring into a mold or the like, and hardening at room temperature or low temperature. For confectionery chocolate, high-quality chocolate made of only cacao mass, cacao butter, and sugar called couverture is mainly used, and several types of cocoa butter with different contents and cacao flavors are mixed and used.
As alcoholic beverages, distilled spirits such as shochu, brandy and whiskey, or sake, wine and beer can be used. Other liqueurs can also be used. The amount added can be adjusted according to flavor and taste. Can be combined with the same or different liquor used for jelly.
Examples of other materials include fresh butter and cacao butter.
As for the addition amount, chocolate 50-70%, fresh cream 5-30%, fresh butter 0-5%, cacao butter 0-5%, and liquors 2-15% are often used.

  As the seeds, the seeds are used as they are or as pastes or pralines. As seeds, almonds, hazelnuts, pecan nuts, cashew nuts, walnuts, peanuts, soybeans, red beans, sesame seeds, etc., which are coarsely pulverized or pasted are used.

  Cocoa powder, powdered sugar, ice candy, sesame seeds, kinako powder, matcha tea, etc. are used as the powdery food material used on the surface of chocolate confectionery.

Example of jelly <Jelly 1>
(A) Pearl Peck (registered trademark: gelling agent) 3.3 kg,
12.0 kg of water
(B) Granulated sugar 15.3 kg
Trehalose 9.0kg
Minamata 21.0kg
(C) Shochu (Brand name "Isami") 9.1kg
(D) Citric acid (50% aqueous solution) 226 g

The pearl peck is mixed well with water and boiled until completely dissolved. Next, (b) is added to this and boiled to a Brix value of 86 in a boiled state. Thereafter, the shochu (c) is added and further boiled to a Brix value of 78. Then, citric acid of (d) is added, mixed well, dissolved, poured into a container such as a mold or a vat, and cooled and hardened.
<Jelly 2>
The material is 19 kg of shochu, 4.7 kg of water, 0.84 kg of pectin, 2.4 kg of starch syrup, 32.8 kg of granulated sugar, and 0.63 kg of 50% citric acid water.
Add pectin and granulated sugar, which are well mixed in advance, to a mixture of shochu, water, and starch syrup. Disperse them by heating, dissolve, boil, add shochu, and boil to a Brix value of 78. 50% citric acid water is added to this and mixed uniformly, then poured into a stainless steel mold and hardened.
The amount can be adjusted according to this ratio, and the mold can be selected depending on the shape of the raw chocolate to be combined, such as square, square, circle, hemisphere. The amount and type are the same in the following examples.
<Jelly 3>
An example of orange and grapefruit jelly.
10 kg of orange puree, 9 kg of grapefruit puree, 4.7 kg of water, 0.84 kg of pectin, 2.4 kg of starch syrup, 32.8 kg of granulated sugar, 0.63 kg of 50% citric acid water, and 4.0 kg of brandy are used as materials.
Add pectin and granulated sugar, which are well mixed in advance, to a mixture of orange puree, grapefruit puree, water, and syrup. Disperse them by heating, dissolve, boil, add brandy, and boil to a Brix value of 78. 50% citric acid water is added to this and mixed uniformly, then poured into a stainless steel mold and hardened.

Example of chocolate part <Chocolate with fresh cream-containing liquor 1>
The material is 64 kg of Coubel White, 23.5 kg of fresh cream (37%), 2.9 kg of fresh butter (pomade), 2.9 kg of cacao butter and 7 kg of shochu (trade name “Isami”).
Mix fresh cream and cocoa butter and heat to 90 ° C. Add Coubel White to this and dissolve while keeping air out. Add fresh butter and dissolve. Then add shochu and stir uniformly, stop heating and cool to about 40 ℃.
Keep at this temperature or pour into a container such as a mold or vat to harden. Those that remain in a viscous state without being hardened are used by adhering to the surface of the jelly.
<Chocolate with fresh cream-containing sake 2>
The material is 18 kg of couverture sweet, 36 kg of couverture milk, reggaire 20 (whipped cream with 25% oil using fat for chocolate), 4 kg of fresh cream, 4 kg of starch syrup and 3 kg of brandy.
Combine reggae, fresh cream and chickenpox and heat to 80 ° C. Add the couverture sweet and couverture milk to this and dissolve with gentle stirring for 30 minutes to make a uniform chocolate dough. Add brandy, cool the dough to about 40 ° C while stirring, and pour into a stainless steel mold. Similar to the example of chocolate 1, it can be used in a viscous state.

Examples of seeds and seeds 30 g almond slices, 30 g granulated sugar, and 1 tablespoon water. The almond slices are baked in an oven at 150 ° C. for 6-7 minutes so as not to burn. Put the granulated sugar and water in a pan and set it on fire. When it becomes brown, add the baked almond slices and heat until it becomes candy-colored. Open it in a bat and let cool, and if it hardens, grind it into powder or coarse.

<Shape>
Three-layered flat plate shape, spherical shape with jelly at the center and wrapped with chocolate, other jelly can be put inside and wrapped with chocolate to make irregular shape. The layer configuration is not limited to three layers, and may be a multilayer. It is also possible to provide variations by providing multiple layers of jelly.
<Coating or laminating process>
A basic combination is a configuration in which the periphery of the jelly is covered with chocolate. A cosmetic powder such as cocoa powder can be applied to the surface. In addition to powder, coating is also possible. Moreover, a seed grain can be interposed between jelly and chocolate.
In the case of laminating, a jelly of the same size is placed on a chocolate molded into a plate of a certain size, and a chocolate plate is placed on top of it to form a jelly layer in the middle, and chocolate from above and below. It is set as the chocolate confectionery of the 3 layer structure used as the layer.
When covering chocolate, such as a hemisphere, put the chocolate in a viscous state into the mold, put a jelly formed on the sphere or hemisphere in a slightly soft state with a certain thickness layer, and put the chocolate layer on it Form and create.
In addition, the chocolate of the present invention can be operated in a soft and viscous state, and at this point, it can also be prepared by wrapping jelly like a candy.

This is an example using the example jelly 1 and the example chocolate 1 described above.
An example of chocolate confectionery containing square cream with jelly 1 sandwiched inside.
The perspective view of the jelly inclusion chocolate confectionery of a present Example is shown to FIG. 1a, and sectional drawing of the jelly inclusion chocolate confectionery is shown to FIG. 1b.
In this example, jelly 2 was sandwiched between two layers of fresh cream-containing chocolate 1 and covered with powdered food material 3. The kind of jelly 2 is not specifically limited, The seed 4 can also be interposed.
Although the conventional cream-containing chocolate can be used, for example, it is as follows.
The chocolate dough height of the lower layer part is 5 mm. A jelly with a height of 4 mm is layered on this chocolate dough (middle layer portion). The same 5 mm-thick chocolate dough as the lower layer is stacked on the jelly (upper layer portion) to form three layers.
After leaving overnight, remove the mold, sprinkle the cocoa powder on the surface, and cut into 28mm squares with a chocolate gitter.

This is an example using the example jelly 3 and the example chocolate 2 described above.
Example of chocolate confectionery containing hemispherical fresh cream containing jelly 6 containing fruit puree.
FIG. 2a shows a perspective view of the jelly-containing chocolate confectionery of this example, and FIG. 2b shows a cross-sectional view of the jelly-containing chocolate confectionery.
In this example, the jelly 6 is wrapped with the chocolate 5 containing fresh cream and covered with the powdery food material 7. The kind of jelly 6 is not specifically limited, The seed 8 can also be interposed.
A fresh cream-containing chocolate dough containing liquor produced in the same manner as in Example 2 of chocolate described above is maintained at about 40 ° C., and a viscous product is maintained. And then let it stand overnight, then sprinkle the surface with cocoa powder.

The perspective view of the jelly inclusion chocolate confectionery of Example 1 Sectional drawing of the jelly inclusion chocolate confectionery of Example 1 The top view seen from right above the hemispherical jelly inclusion chocolate confectionery of Example 2 Sectional drawing of hemispherical jelly inclusion chocolate confectionery of Example 2

Explanation of symbols

1, 5: Chocolate containing fresh cream 2, 6: Jelly 3, 7: Powdered food material 4, 8: Seeds

Claims (3)

Liquor-containing chocolate confectionery in which liquor-containing jelly is coated or laminated with chocolate containing fresh cream and liquor ,
The jelly have been added pectin is 1-2%, liquor-filled chocolate confectionery, characterized in that the softness of the softness and chocolate jelly was the same degree. The alcoholic chocolate confectionery according to claim 1, wherein the liquor is any one of shochu, whiskey, and brandy. After adding 1 to 2% pectin and dissolving gelatin, add alcoholic beverages, cool in a container such as a mold to produce solidified jelly with alcoholic beverages, heat and melt mixing materials other than chocolate and alcoholic beverages After that, the step of adding a liquor to produce a flowable chocolate viscous substance containing liquor, coating the solidified jelly containing alcohol with the chocolate viscous substance, or solidifying the chocolate viscous substance in layers The solidified alcoholic jelly is laminated with the solidified chocolate, and the alcoholic jelly is coated with or laminated with chocolate containing fresh cream and liquor, and a method for producing an alcoholic chocolate confectionery is obtained. A method for producing a chocolate confectionery containing alcoholic beverages, characterized in that the softness and the softness of the chocolate are the same.