JP5122961B2 - Chocolate food - Google Patents
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- JP5122961B2 JP5122961B2 JP2007533221A JP2007533221A JP5122961B2 JP 5122961 B2 JP5122961 B2 JP 5122961B2 JP 2007533221 A JP2007533221 A JP 2007533221A JP 2007533221 A JP2007533221 A JP 2007533221A JP 5122961 B2 JP5122961 B2 JP 5122961B2
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Description
本発明は、チョコレートに関し、例えば装飾用に用いられるチョコレートに関するものである。 The present invention relates to chocolate, for example, chocolate used for decoration.
従来、特許文献１に示すように、チョコレートは菓子、デザート、アイスクリームやケーキ等の装飾に多く用いられている。このときのチョコレートの使用の仕方としては、単に菓子、デザート、アイスクリームやケーキ等の表面上に文字、絵柄又は模様を描くことが主である。 Conventionally, as shown in Patent Document 1, chocolate is often used for decorations such as confectionery, dessert, ice cream and cake. As a way of using chocolate at this time, it is mainly to simply draw letters, patterns or patterns on the surface of confectionery, dessert, ice cream, cake or the like.
しかし、例えばケーキ上にチョコレートで上記のように模様を描くだけでは、購買者からすればごく普通のことであるので、購買者に対して感動や驚嘆を与えることは難しい。
そこで、本発明は、購買者に対して感動や驚嘆を与えることができる従来に無い全く新しいチョコレート食品、つまり、パチパチというような弾ける音をたてて燃えるチョコレート食品を提供することをその主たる所期課題とするものである。 Therefore, the main point of the present invention is to provide an unprecedented completely new chocolate food that can give impressions and surprises to buyers, that is, a chocolate food that burns with a snapping sound such as crackling. This is an issue to be solved.
すなわち本発明に係る装飾用チョコレート食品は、チョコレートと、当該チョコレートに対する体積比率が１６％〜５０％のエタノールとを含有しており、パチパチと弾ける音を立てて燃焼し、文字、絵柄又は模様を描くために用いられることを特徴とする。 That is, the decorative chocolate food according to the present invention contains chocolate and ethanol having a volume ratio of 16% to 50% with respect to the chocolate , burns with a crackling sound, and produces letters, patterns, or patterns. It is used for drawing .
このようなものであれば、従来に無い全く新しいチョコレート食品、つまり、例えば花火が燃える様なパチパチという弾ける音をたてて燃えるチョコレート食品を提供することができる。したがって、例えばアイスクリームやケーキ等の装飾に用いることで、購買者に対して感動や驚嘆を与えることができる。更に好ましいエタノールの含有量は２０％〜４０％である。 If it is such, it can provide a completely new chocolate food that has never existed in the past, that is, a chocolate food that burns with a buzzing sound like, for example, fireworks. Therefore, for example, by using it for decoration such as ice cream and cake, it is possible to give impression and surprise to the purchaser. A more preferable ethanol content is 20% to 40%.
チョコレートの具体的な実施の態様としては、前記チョコレートが、カカオ油以外の植物油脂を含有していることが好ましい。前記チョコレートがカカオ油以外の植物油脂を含有することにより、本発明に係るチョコレート食品に適度な流動性を付与することができ、文字や絵柄の装飾を施しやすくなる。 As a specific embodiment of chocolate, it is preferable that the chocolate contains vegetable oils and fats other than cacao oil. When the said chocolate contains vegetable fats and oils other than cacao oil, moderate fluidity | liquidity can be provided to the chocolate foodstuff which concerns on this invention, and it becomes easy to give the decoration of a character and a pattern.
前記植物油脂としては、大豆油、なたね油、からし油、綿実油、サフラワー油、ゴマ油、とうもろこし油、落花生油、カポック油、ひまわり油、こめ油、ヤシ油、パーム核油、あまに油、ひまし油、パーム油、オリーブ油、桐油などが考えられるが、なかでも、前記植物油脂が、大豆油及び／又はココナッツ油であることが望ましい。 Examples of the vegetable oil include soybean oil, rapeseed oil, mustard oil, cottonseed oil, safflower oil, sesame oil, corn oil, peanut oil, kapok oil, sunflower oil, coconut oil, coconut oil, palm kernel oil, linseed oil, castor oil Palm oil, olive oil, tung oil, and the like are conceivable, and among them, the vegetable oil is preferably soybean oil and / or coconut oil.
さらに、本発明に係るチョコレート食品は、前記エタノールに対する体積比率が１２．５％以下の水を含有するものであることが好ましい。本発明に係るチョコレート食品に少量の水を配合することにより、チョコレート食品に適度な粘度を持たせることができ、傾斜した面等の装飾にも好適なものとすることができる。一方、水の含有量が１２．５％を超えると、火が着きにくいという欠点がある。 Furthermore, it is preferable that the chocolate foodstuff which concerns on this invention contains the water whose volume ratio with respect to the said ethanol is 12.5% or less. By blending a small amount of water with the chocolate food according to the present invention, the chocolate food can have an appropriate viscosity, and can be suitable for decoration such as an inclined surface. On the other hand, if the water content exceeds 12.5%, there is a disadvantage that it is difficult to catch fire.
このように本発明によれば、従来に無い全く新しいチョコレート食品、つまり、例えば花火が燃える様なパチパチという弾ける音をたてて燃えるチョコレート食品を提供することができる。したがって、例えばアイスクリームやケーキ等の装飾に用いることで、購買者に対して感動や驚嘆を与えることができる。また、ケーキなどの装飾に用いるロウソクの替わりになる。 As described above, according to the present invention, it is possible to provide a completely new chocolate food that has never existed before, that is, a chocolate food that burns with a crackling sound like fireworks burning. Therefore, for example, by using it for decoration such as ice cream and cake, it is possible to give impression and surprise to the purchaser. Moreover, it becomes a substitute for the candle used for decorations, such as a cake.
以下に、本発明に係るチョコレート食品の実施例について説明するが、本発明はこれらに限定されるものではない。 Although the Example of the chocolate foodstuff concerning this invention is described below, this invention is not limited to these.
＜実施例１＞ <Example 1>
まず、チョコレート及びエタノールを含有するチョコレート食品について説明する。 First, chocolate food containing chocolate and ethanol will be described.
表１は、チョコレートとエタノールの比率の違いによるチョコレート食品の状態と燃焼状態をまとめた表である。 Table 1 is a table summarizing the state of chocolate food and the state of combustion according to the difference in the ratio of chocolate and ethanol.
なお、使用したチョコレートは、室温（例えば約２５度）において、流動性を有する液状のものであり、カカオ油以外の植物油脂として大豆油及びココナッツ油を含有している。 In addition, the used chocolate is a liquid thing which has fluidity | liquidity at room temperature (for example, about 25 degree | times), and contains soybean oil and coconut oil as vegetable fats and oils other than cacao oil.
エタノールとしては、無水エタノールを使用した。 As ethanol, absolute ethanol was used.
本実施例に係るチョコレート食品を製造するには、所定量のチョコレート（３０ｍｌ）を容器内に入れ、その所定量のチョコレートに対する所定の体積比率のエタノールを添加して、充分にかき混ぜた。 In order to produce a chocolate food product according to this example, a predetermined amount of chocolate (30 ml) was placed in a container, and a predetermined volume ratio of ethanol with respect to the predetermined amount of chocolate was added and sufficiently stirred.
まず、エタノールを添加せずにチョコレートを燃やした場合には、燃やそうとしても簡単に燃やすことは難しく、炎が出るどころか、ただ煙が生じた。 First of all, when chocolate was burned without adding ethanol, it was difficult to burn even if it was burned, and instead of a flame, smoke was produced.
次に、（チョコレート）：（エタノール）＝１：１の場合には、チョコレート食品の状態は、エタノールの占める割合が大きいことに起因して粘度が小さく流動性が大きい。これでは、例えば、傾斜面に絵を描いた場合には垂れてしまう。また燃焼の様子は、エタノールの占める割合が大きいので、激しく燃えるが、パチパチと燃えることは無かった。 Next, in the case of (chocolate) :( ethanol) = 1: 1, the state of the chocolate food is low in viscosity and high in fluidity due to the large proportion of ethanol. In this case, for example, when a picture is drawn on an inclined surface, it hangs down. In addition, because the proportion of ethanol was large, it burned violently, but it did not crack.
（チョコレート）：（エタノール）＝２：１の場合には、（チョコレート）：（エタノール）＝１：１の場合に比べると、粘度が大きく流動性が小さくなり、燃焼の様子は、パチパチという音が少し増えた。 In the case of (chocolate) :( ethanol) = 2: 1, compared to the case of (chocolate) :( ethanol) = 1: 1, the viscosity is large and the fluidity is small, and the state of combustion is a crackling sound. Increased a little.
（チョコレート）：（エタノール）＝３：１の場合には、チョコレート食品の状態は、傾斜面に付しても垂れない程度の適度な流動性を有し、また、燃焼の様子は、パチパチと弾ける音を立てながら激しく燃えた。 In the case of (chocolate) :( ethanol) = 3: 1, the state of the chocolate food has an appropriate fluidity that does not sag even when applied to an inclined surface, and the state of combustion is crackling. It burned violently while making a loud sound.
（チョコレート）：（エタノール）＝４：１の場合には、チョコレート食品の状態は（チョコレート）：（エタノール）＝３：１の場合とほぼ同じであるが、燃焼の様子もパチパチと弾ける音を立てながら激しく燃えたが、燃焼する時間が短くなった。 In the case of (chocolate) :( ethanol) = 4: 1, the state of the chocolate food is almost the same as in the case of (chocolate) :( ethanol) = 3: 1, but the state of combustion also makes a crackling sound. It burned violently while standing, but the burning time was shortened.
（チョコレート）：（エタノール）＝５：１の場合には、チョコレート食品の状態は（チョコレート）：（エタノール）＝４：１の場合とほぼ同じであるが、燃焼の様子もパチパチと弾ける音を立てながら激しく燃えたが、燃焼する時間が短くなった。 In the case of (chocolate) :( ethanol) = 5: 1, the state of the chocolate food is almost the same as in the case of (chocolate) :( ethanol) = 4: 1, but the state of combustion also makes a crackling sound. It burned violently while standing, but the burning time was shortened.
（チョコレート）：（エタノール）＝６：１の場合には、チョコレート食品の状態は（チョコレート）：（エタノール）＝５：１の場合とほぼ同じであるが、燃焼の様子もパチパチと弾ける音を立てながら激しく燃えたが、燃焼する時間が短くなった。 In the case of (chocolate) :( ethanol) = 6: 1, the state of the chocolate food is almost the same as in the case of (chocolate) :( ethanol) = 5: 1, but the state of combustion also plays a crackling sound. It burned violently while standing, but the burning time was shortened.
（チョコレート）：（エタノール）＝７：１の場合には、チョコレート食品の状態は（チョコレート）：（エタノール）＝６：１の場合とほぼ同じであるが、燃焼の様子は激しく燃えたが、燃焼する時間が短くなったためパチパチと鳴りにくいことがわかった。 In the case of (chocolate) :( ethanol) = 7: 1, the state of the chocolate food is almost the same as in the case of (chocolate) :( ethanol) = 6: 1, but the state of combustion burned intensely, It turned out that it was hard to crack because the burning time was shortened.
以上の結果から、チョコレート食品に占めるエタノールの割合が１６％〜５０％であるサンプル（３）、（４）、（５）、（６）、（７）は、チョコレート食品がパチパチと音を立てて燃えることがわかり、特に、チョコレート食品に占めるエタノールの割合が２０％〜４０％であるサンプル（４）、（５）、（６）は、一定時間以上パチパチ音を立てて燃えることがわかる。 From the above results, the samples (3), (4), (5), (6), and (7) in which the proportion of ethanol in the chocolate food is 16% to 50% show that the chocolate food crackles. It can be seen that samples (4), (5), and (6), in which the proportion of ethanol in the chocolate food is 20% to 40%, burns with a crackling sound for a certain time or more.
＜実施例２＞ <Example 2>
次に、チョコレート、エタノール及び水を含有するチョコレート食品について説明する。本実施例においては、（チョコレート）：（エタノール＋水）＝３：１の関係を満たすようにした。 Next, chocolate food containing chocolate, ethanol and water will be described. In this example, the relationship of (chocolate) :( ethanol + water) = 3: 1 was satisfied.
表２は、チョコレート、エタノール及び水の比率の違いによるチョコレート食品の状態と燃焼状態をまとめた表である。 Table 2 is a table summarizing the state of chocolate food and the state of combustion according to the difference in the ratio of chocolate, ethanol and water.
本実施例に係るチョコレート食品を製造するには、所定量のチョコレート（３０ｍｌ）を容器内に入れ、その所定量のチョコレートに対する所定の体積比率のエタノールを添加して、さらにエタノールに対する所定の体積比率の水を添加して、充分にかき混ぜた。 To produce a chocolate food product according to the present embodiment, a predetermined amount of chocolate (30 ml) is put in a container, a predetermined volume ratio of ethanol to the predetermined amount of chocolate is added, and a predetermined volume ratio of ethanol is further added. Of water was added and stirred thoroughly.
（チョコレート）：（エタノール）：（水）＝２１：６：１の場合には、チョコレート食品の状態は、粘度が小さく流動性が大きい。またこのチョコレート食品は、火が着きにくく、パチパチ音を立てて燃えなかった。 In the case of (chocolate) :( ethanol) :( water) = 21: 6: 1, the state of the chocolate food is small in viscosity and large in fluidity. Also, this chocolate food was hard to catch fire and did not burn with a crackling sound.
（チョコレート）：（エタノール）：（水）＝２４：７：１の場合には、チョコレート食品の状態は、傾斜面に付しても垂れない程度の適度な流動性を有しているが、上記と同様に、火か着きにくく、パチパチ音を立てて燃えなかった。 In the case of (chocolate) :( ethanol) :( water) = 24: 7: 1, the state of the chocolate food has moderate fluidity that does not sag even if it is attached to the inclined surface. As above, it was hard to catch fire and did not burn with a crackling noise.
（チョコレート）：（エタノール）：（水）＝２７：８：１の場合には、チョコレート食品の状態は、（チョコレート）：（エタノール）：（水）＝２４：７：１の場合とほぼ同様であるが、燃焼の様子は、炎は青い部分が存在するがパチパチ音を立てて燃える。 In the case of (chocolate) :( ethanol) :( water) = 27: 8: 1, the state of the chocolate food is almost the same as in the case of (chocolate) :( ethanol) :( water) = 24: 7: 1. However, the state of combustion is that the flame has a blue part, but it burns with a crackling sound.
（チョコレート）：（エタノール）：（水）＝３０：９：１の場合には、チョコレート食品の状態は、（チョコレート）：（エタノール）：（水）＝２４：７：１の場合とほぼ同様であるが、燃焼の様子は、図１及び図２に示すように、炎の色の大部分が赤色であり、パチパチ音を立てて燃える。 In the case of (chocolate) :( ethanol) :( water) = 30: 9: 1, the state of the chocolate food is almost the same as in the case of (chocolate) :( ethanol) :( water) = 24: 7: 1. However, as shown in FIGS. 1 and 2, most of the flame color is red and burns with a crackling sound.
（チョコレート）：（エタノール）：（水）＝３３：１０：１の場合、（チョコレート）：（エタノール）：（水）＝３６：１１：１の場合はともに、（チョコレート）：（エタノール）：（水）＝３０：９：１の場合の場合とほぼ同様であった。 In the case of (chocolate) :( ethanol) :( water) = 33: 10: 1, in the case of (chocolate) :( ethanol) :( water) = 36: 11: 1, (chocolate) :( ethanol): It was almost the same as the case of (water) = 30: 9: 1.
以上の結果から、エタノールに占める水の含有量が１２．５％以下であるサンプル（１２）、（１３）、（１４）は、炎の大部分が赤色であり、パチパチ音を立てて燃えることがわかる。また、サンプル（１１）は、炎に青い部分が存在するが、パチパチ音を立てて燃えることがわかる。一方エタノールに占める水の含有量が１２．５％を超えるサンプル（９）、（１０）は、チョコレート食品に火が着きにくいことがわかる。 From the above results, the samples (12), (13), and (14) whose water content in ethanol is 12.5% or less are mostly red and burn with a crackling noise. I understand. Moreover, although the sample (11) has a blue part in a flame, it turns out that it burns with a crackling sound. On the other hand, it can be seen that the samples (9) and (10) in which the content of water in ethanol exceeds 12.5% is difficult to catch the chocolate food.
その他、本発明は前記実施形態及び前記実施例に限られず、その趣旨を逸脱しない範囲で種々の変形が可能であるのは言うまでもない。 In addition, it goes without saying that the present invention is not limited to the above-described embodiments and examples, and various modifications can be made without departing from the spirit of the present invention.
本発明によって、購買者に対して感動や驚嘆を与えることができる従来に無い全く新しいチョコレート食品、つまり、パチパチというような弾ける音をたてて燃えるチョコレート食品を提供することが可能である。
According to the present invention, it is possible to provide an unprecedented completely new chocolate food that can give impressions and surprises to a purchaser, that is, a chocolate food that burns with a snapping sound such as crackling.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007533221A JP5122961B2 (en) | 2005-08-29 | 2006-08-28 | Chocolate food |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2005248480 | 2005-08-29 | ||
| JP2005248480 | 2005-08-29 | ||
| JP2007533221A JP5122961B2 (en) | 2005-08-29 | 2006-08-28 | Chocolate food |
| PCT/JP2006/316843 WO2007026635A1 (en) | 2005-08-29 | 2006-08-28 | Chocolate food |
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| Publication Number | Publication Date |
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| JPWO2007026635A1 JPWO2007026635A1 (en) | 2009-03-05 |
| JP5122961B2 true JP5122961B2 (en) | 2013-01-16 |
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| WO (1) | WO2007026635A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5736937A (en) * | 1980-08-11 | 1982-02-27 | Lotte Co Ltd | Liquor-containing chocolate |
| JPS5948049A (en) * | 1982-09-10 | 1984-03-19 | Nisshin Kako Kk | Rapid-drying formed chocolate |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57122752A (en) * | 1981-01-22 | 1982-07-30 | Morozofu Kk | Preparation of bonbon |
| JPS57186443A (en) * | 1981-05-13 | 1982-11-16 | Morinaga & Co Ltd | Preparation of oily or fatty confection |
| JP2922990B2 (en) * | 1990-06-28 | 1999-07-26 | 株式会社ロッテ | Alcohol-containing emulsion composition and method for producing the same |
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2006
- 2006-08-28 JP JP2007533221A patent/JP5122961B2/en active Active
- 2006-08-28 WO PCT/JP2006/316843 patent/WO2007026635A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5736937A (en) * | 1980-08-11 | 1982-02-27 | Lotte Co Ltd | Liquor-containing chocolate |
| JPS5948049A (en) * | 1982-09-10 | 1984-03-19 | Nisshin Kako Kk | Rapid-drying formed chocolate |
Non-Patent Citations (3)
| Title |
|---|
| JPN6011053629; エタノール水溶液の濃度と密度との対照表 * |
| JPN6011053631; 菓子の事典 , 2004, ｐ．３５７ * |
| JPN6011053631; 菓子の辞典 , 2004, ｐ．３５７ * |
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| JPWO2007026635A1 (en) | 2009-03-05 |
| WO2007026635A1 (en) | 2007-03-08 |
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