JP6454517B2 - Method and product for producing plate-shaped chocolate confectionery with many edible ingredients uniformly inside - Google Patents

Description

  The present invention relates to a chocolate confectionery having edible inside and a method for producing the same, and in particular, it is beautiful to have a uniform edible inside, has sufficient strength, and has a uniform texture. The present invention relates to a plate-shaped chocolate confectionery that can be produced, and a method for producing the plate-shaped chocolate confectionery.

  In chocolate or chocolate confectionery (hereinafter referred to as chocolate confectionery), there are many products on the market that are characterized by their texture using various edible substances. However, they are bar-shaped chocolate confectionery, and plate chocolate confectionery is hardly commercially available.

  Attempting to mix a large amount of edible into a plate-shaped chocolate confectionery causes a bias in the edible product and the chocolate becomes not continuous due to the large amount of edible, especially during the production of plate-shaped chocolate confectionery and / or There is a disadvantage that the product is easily broken during transportation. In addition, like many bar-shaped chocolate confectionery containing edible food, edible food appears on the surface of the product. The appearance of edible material makes it difficult to apply a pattern on the surface of the product, and the appearance is impaired.

  As a method for producing edible chocolate confectionery, Patent Document 1 discloses a bar-shaped chocolate confectionery obtained by mixing chocolate dough with a granular food material such as nuts and a method for producing the same. According to the method of Patent Document 1, a chocolate confectionery that emphasizes the texture and flavor of the granular food material can be provided by an extrusion molding method. In addition, the method of Patent Document 1 cannot be applied.

  As another method for producing chocolate confectionery having edible substances, in Patent Document 2, a mixture of chocolate dough and edible substances is filled in a mold, and edible substances are pushed into the chocolate dough by a pressing die, and then further, The plate-shaped chocolate confectionery which has the process of pouring chocolate dough and its manufacturing method are shown. According to the method of Patent Document 2, it is possible to produce a visually beautiful plate-shaped chocolate confectionery, but it is difficult to control the bias of edible food, it has sufficient strength, and has a uniform texture It is difficult to apply the method of Patent Document 2 to the production of a plate-like chocolate confectionery that can be tasted.

  As a method for producing a plate-shaped chocolate confectionery having sufficient strength, Patent Document 3 has a shell shape in which the inside is partitioned by a plurality of partition walls, and even if the partition is filled with a filling such as cream, sufficient strength is provided. The manufacturing method of the plate-shaped chocolate confectionery which has is shown. However, even if the method of Patent Document 3 is applied to a method for producing chocolate confectionery having edible food, there is a bias in edible between the compartment located at the center of the shell-shaped chocolate and the compartment located at the end. It is difficult to produce a plate-shaped chocolate confectionery that can be produced and have a uniform texture.

JP 2002-199846 A JP 2002-199845 A JP 2002-000181 A

  The present invention was made based on such background art, and is a board that is beautiful to the eye, has sufficient strength despite having edible ingredients uniformly therein, and can provide a uniform texture. It aims at providing the manufacturing method of a chocolate confectionery, and the chocolate confectionery made by the said method.

  In order to solve the above-mentioned problems, one aspect of the present invention includes a step of filling a first chocolate dough into a mold, and inserting a pressing die into the mold to place the first chocolate dough along the inner wall of the mold. A step of fluidizing and solidifying; a step of extracting the pressing die to produce a shell-shaped chocolate; a step of adding a first edible substance to the shell-shaped chocolate; and a second chocolate to the shell-shaped chocolate. A step of adding a dough, and a step of solidifying the second chocolate dough after the mold is shaken, and the pressing mold has a recess for forming a protrusion separating the inside of the shell-shaped chocolate. In each fraction inside the shell-shaped chocolate delimited by the convex portions, at least one first Relates to a method for producing chocolate, characterized in that it contains food.

  In the chocolate manufacturing method, each fraction inside the shell-shaped chocolate delimited by the convex portion includes the first edible amount in proportion to the horizontal maximum cross-sectional area of the fraction. It is preferable that

  In the chocolate manufacturing method, the first chocolate dough and the second chocolate dough may be the same or different.

  In the method for producing chocolate, edible food is not limited to these, but seeds, particularly almonds, hemp seeds, egoma, cashew nuts, pumpkin seeds, pods, ginkgo, chestnuts, walnuts, coconuts, coconuts 1 or 2 selected from sesame seeds, sesame seeds, watermelon seeds, watermelon seeds, lotus seeds, rhinoceros, pistachios, brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and peanuts It may be the above.

  In the method for producing chocolate, a second edible food may be further added. The first edible and the second edible may be of the same type or different types.

  In the manufacturing method of the chocolate, the height of the convex portion that divides the inside of the shell-shaped chocolate formed of the first chocolate dough is 10% or more of the thickness of the shell-shaped chocolate. Good.

  In the chocolate manufacturing method, the bottom surface of the mold may have a pattern, and the bottom surface of the mold has a convex portion corresponding to a convex portion separating the inside of the shell-shaped chocolate. May be.

  Furthermore, another aspect of the present invention relates to a chocolate confectionery produced by the method for producing chocolate.

It is explanatory drawing which shows one Embodiment of the manufacturing method of the chocolate candy containing the edible part by this invention. It is explanatory drawing which shows one Embodiment of the manufacturing method of the chocolate candy containing the edible part by this invention. FIG. 3 is a diagram showing shell-shaped chocolate having a fraction divided by convex portions manufactured in Example 1 and almonds arranged in the fraction. 1 is a diagram showing a chocolate confectionery manufactured in Example 1. FIG. FIG. 3 is a diagram showing a shell-shaped chocolate manufactured in Comparative Example 1 and almonds arranged in the shell-shaped chocolate.

<Material and shape>
Below, the material and shape of the plate-shaped chocolate confectionery of this invention are illustrated.
The chocolate dough used in the plate-shaped chocolate confectionery of the present invention includes sugars such as sugar and lactose, cacao mass, whole milk powder and / or skim milk powder, cocoa butter, vegetable oils and fats, lecithin and other emulsifiers and fragrances. These formulations in the chocolate dough comprise 10-50% by weight of sugar, 0-70% by weight of cacao mass and 0-40% by weight of whole milk powder and / or non-fat dry milk, and 30-60% by weight relative to the total amount. Changes can be made as appropriate within the range having fat. The type of chocolate may be chocolate that requires tempering operation or chocolate that does not require tempering operation. The chocolate used as the first chocolate dough and the second chocolate dough is preferably solid at room temperature. The first chocolate dough and the second chocolate dough may be the same or different. Preferably, the first chocolate dough and the second chocolate dough are the same, or the melting point of the first chocolate dough is higher than the melting point of the second chocolate dough.

  The edible used for the plate-shaped chocolate confectionery of the present invention can be any edible as long as it is usually used for chocolate confectionery, for example, seeds, biscuits, rice crackers, puffs, flakes, Examples include dried fruits and candy. These edible substances can be used as they are or after being processed.

  Examples of seeds that can be used as the edible include, but are not limited to, almonds, hemp seeds, egoma, cashew nuts, pumpkin seeds, pods, ginkgo, chestnuts, walnuts, coconuts, coconuts , Sesame seeds, vertebrate seeds, watermelon seeds, persimmon seeds, lotus seeds, diamond berries, pistachios, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, peanuts, etc. Almonds, cashews, hazelnuts and macadamia nuts are preferred, almonds and macadamia nuts being more preferred. These seeds may be processed such as roast, cinnamon roast, sugar coating, caramelization and the like.

  Examples of biscuits that can be used as the edible food include, but are not limited to, pretzels, hard biscuits, and soft biscuits. These biscuits may be given various flavors such as coffee flavor and caramel flavor.

  Examples of the rice crackers that can be used as the edible food include, but are not limited to, hail, rice cake, and persimmon seeds. These rice crackers may be seasoned with salty or soy sauce.

  Examples of puffs that can be used as the edible food include, but are not limited to, rice puffs, barley puffs, wheat puffs, and popcorn. These puffs may be seasoned such as salty taste, caramel taste, and coffee taste.

  Examples of flakes that can be used as the edible food include, but are not limited to, corn flakes, rice flakes, brown rice flakes, barley flakes, wheat flakes, and potato flakes. These flakes may be seasoned such as salty taste, caramel taste, and coffee taste, and may be processed such as sugar coating and caramelization.

  Examples of the dried fruits that can be used as the edible food include, but are not limited to, raisins, dried figs, prunes, dried apricots, dried berries, dried cranberries, orange peels, lemon peels, dried mangoes, dried pineapples. Etc. These dried fruits may be processed such as syrup pickling and sugar coating.

  Examples of the candy that can be used as the edible food include, but are not limited to, hard candy, drop, toffee, soft candy, caramel, fudge, nougat, marshmallow, fondant, gummy jelly, and the like. it can. These candy may be processed into granulation, chip-like (thinning), hard coating, soft coating and the like.

  As the edible material, one or more kinds of edible materials can be used. In addition to the first edible material, a crushed second edible material can also be used. When the first edible and the second edible are used simultaneously, the weight ratio may be any ratio, but is preferably about 1: 5 to about 5: 1, more preferably about 1: 2 About 2: 1. The first edible food and the second edible food may be of the same type or different types.

  The size of the edible food that can be used in the present invention may be any size as long as the texture is preferably felt when the plate-shaped chocolate confectionery of the present invention is eaten. Preferably, the first edible is contained in the plate-shaped chocolate confectionery of the present invention, that is, the size of the first edible is smaller than the thickness of the plate-shaped chocolate, and the second edible is in the shaking process described later. It is edible that does not float in the chocolate. In addition, the second edible is preferably crushed edible of 1 to 10 mm, and edible that floats in the second chocolate in the shaking process described below.

  In the plate-like chocolate confectionery of the present invention, the weight ratio of the chocolate dough and the edible may be any ratio as long as the plate-like chocolate confection can maintain a sufficient strength. For example, about 2: 1 to about 4: 1. The ratio varies depending on the size of the first edible, the proportion of chocolate in the chocolate confectionery decreases when the larger first edible is used, and when the smaller first edible is used. The proportion of chocolate can be increased.

  The shape of the plate-shaped chocolate confectionery of the present invention may be the same shape as a normal commercially available plate-shaped chocolate confectionery. For example, the shape is not limited to these, but the bottom surface and / or the top surface are triangular, quadrangular, pentagonal. , Hexagons, octagons and other polygons, circles, ellipses, stars, hexagonal stars, hearts, spades, clubs and other plate chocolates. The shape of the bottom and top surfaces of the plate chocolate may be the same or different. Moreover, the magnitude | size of the bottom face and upper surface of the said plate-shaped chocolate may differ. Preferably, the bottom and top surfaces of the plate-like chocolate are similar and the top surface is smaller than the bottom surface. The portions corresponding to each side of the chocolate confectionery may be rounded, and the side surfaces may be curved. Since the plate-shaped chocolate confectionery of the present invention has sufficient strength, it can have such a complicated shape.

  Although the magnitude | size of the plate-shaped chocolate confectionery of this invention may be the same magnitude | size as a normal commercially available plate-shaped chocolate confectionery, for example, when the shape of a bottom face and an upper surface is a rectangle, a long side is about 50 mm- About 200 mm, the short side is about 40 mm to about 100 mm, and the thickness is about 8 mm to about 20 mm. Here, it is preferable that the said thickness is longer than the largest diameter of the cross section along the longest axis | shaft of the edible contained in the said chocolate confectionery. However, since the plate-shaped chocolate of the present invention may have various shapes as described above, it will be understood that the above-described exemplary sizes are recognized as an example by those skilled in the art and are not limited thereto.

  The thickness of the shell-shaped chocolate (hereinafter referred to as the shell) of the plate-shaped chocolate confectionery of the present invention is about 1.2 mm to about 2.0 mm, and the height of the convex portion provided inside the shell is The height is preferably 10% or more of the thickness of the plate-shaped chocolate confectionery of the present invention, specifically about 0.8 mm to about 6.0 mm. When a concave portion is provided in the upper portion of the shell (that is, the upper surface of the plate-shaped chocolate confectionery of the present invention) corresponding to the convex portion, the depth of the concave portion is about 0.8 mm to about 6.0 mm. In order to maintain the strength of the plate-shaped chocolate confectionery, the depth is preferably not more than 50% of the thickness of the plate-shaped chocolate confectionery.

  The shape of the fraction divided by the convex portion provided inside the shell may be any shape as long as at least one first edible substance is included in the fraction. Although not limited thereto, a hemispherical shape, a polygonal pyramid shape such as a triangular pyramid or a quadrangular pyramid, a polygonal prism shape such as a triangular prism or a quadrangular prism, a cylindrical shape, an elliptical prism shape, and the like can be given. Among these, in order to achieve the object of the present invention of producing a plate-shaped chocolate confectionery that can have a uniform texture, the shape of the fraction is preferably a polygonal columnar shape, a cylindrical shape, or an elliptical columnar shape. . Here, the columnar shape includes a truncated cone shape in which the bottom surface of the fraction and the shape of the opening are similar and the bottom surface is smaller than the opening. In this case, when the shell is manufactured using the mold and the pressing die, the shell thickness does not greatly deviate. Therefore, the shell is not deformed due to the presence of the chocolate that cannot be completely cooled. There is an advantage that the strength of the plate-shaped chocolate confectionery can be maintained.

  In addition, the horizontal maximum cross-sectional area of the fraction divided by the convex portion provided inside the shell is such that the ratio of the area between the smallest fraction and the largest fraction is about 1: 1 to about 1: It is preferable that it is 1.9. When maintaining this area ratio, the plate-shaped chocolate confectionery of this invention can obtain a uniform food texture and can maintain intensity | strength by putting 1st edible one in each fraction. Here, the horizontal maximum cross-sectional area of the fraction divided by the convex portion provided in the shell is usually the opening of the fraction, that is, the convex portion provided in the shell. Those skilled in the art will understand that this is the area of the imaginary plane including the tip.

  Furthermore, in order to obtain a uniform texture, it is preferable that the sizes of all the first edible ingredients in one plate-shaped chocolate confectionery are substantially the same. Here, “substantially the same” means that the volume ratio of the smallest edible to the largest edible of the first edible in the same product is 1: 1 to 1: 1.2, more preferably 1: It means 1-1: 1.1, most preferably 1: 1 to 1: 1.05. When the area ratio of the horizontal maximum cross-sectional area of the smallest fraction and the largest fraction is about 2: 1 or more, the number of first edible foods to be put in each fraction is set to 2: By setting it to 1 or more, a uniform texture can be obtained. In addition, here, as an example, it has been shown that the first edible food is put into the fraction one by one, but naturally, the ratio of the horizontal maximum cross-sectional area of the fraction to the first edible food that is made finer as necessary. Will be used by those skilled in the art.

<Manufacturing method>
Below, the manufacturing method of the plate-shaped chocolate confectionery of this invention is illustrated with reference to a figure.

<Manufacturing method 1>
In one aspect of the method for producing a plate-shaped chocolate confectionery of the present invention, the first step is the formation of a shell. As shown in FIG. 1, the first chocolate dough (6) tempered as necessary is poured into the mold (3), and cold-pressed with a pressing die (4) cooled to about −15 to −10 ° C. Thus, the shell (7) is molded. At this time, since the pressing die has a plurality of concave portions (5), convex portions (8) corresponding to the concave portions (5) are formed in the molded shell.

  Subsequently, after the shell is cooled, the first edible food (10) is arranged according to the horizontal maximum cross-sectional area of the fraction (not shown) by the convex portion (8) of the shell. At this time, the second edible (11) can also be added together, and the second edible may be added in a mixed form to the second chocolate dough (9) to be subsequently added. In the present embodiment, a mode in which the first edible food and the second edible food are disposed simultaneously will be described.

  After placing the first edible (10) and the second edible (11) in the shell, the second tempered second chocolate dough (9) is poured into the shell as needed. This second chocolate dough (9) may be the same as or different from the first chocolate dough (6). Then, by shaking the whole, the second edible (11) diffuses over the entire surface of the second chocolate dough (9). However, the first edible (10) does not float and cannot move out of the fraction due to the presence of the convex portion (8) of the shell.

  After the said shaking, after cooling the whole, the plate-shaped chocolate confectionery (1) of this invention can be manufactured by removing the plate-shaped chocolate confectionery of this invention from a mold (demolding). In this manufacturing method, the plate-shaped chocolate confectionery (1) which gave the pattern (2) to the whole upper surface can be manufactured by giving a pattern (non-display) to a mold (3).

<Manufacturing method 2>
In another aspect of the method for producing the plate-shaped chocolate confectionery of the present invention, the method for molding the shell is the same as the production method 1. FIG. 2 shows a mold (14) having convex portions (15) corresponding to a plurality of concave portions (17) of the pressing die (16). The shell (19) molded from the first chocolate dough (18) has a convex part (20) on the inner side and a concave part (21) on the front side.

  After cooling the shell, the first edible (23) is placed in the same manner as in manufacturing method 1. In this embodiment, the second edible (24) is added in admixture to the second tempered chocolate dough (22) as needed.

  The second chocolate dough (22) mixed with the second edible (24) is poured into the shell (19) and then shaken entirely. By the said shaking, like the manufacturing method 1, a 2nd edible (24) is spread | diffused to the whole surface of a 2nd chocolate dough (22). However, the first edible (23) does not float and cannot move out of the fraction due to the presence of the shell projection (20).

  After the said shaking, after cooling the whole, the plate-shaped chocolate confectionery (12) of this invention can be manufactured by removing the plate-shaped chocolate confectionery of this invention from a mold. In this manufacturing method, the plate-shaped chocolate which gave the pattern (13) on the surface divided by the recessed part (21) can be manufactured by giving a pattern (non-display) to the mold (14).

  The plate-shaped chocolate confectionery of the present invention was produced according to the method shown in the production method 2 above. The first chocolate dough and the second chocolate dough are the same, and the formulation is shown in Table 1.

  Tempering into a mold of about 81mm in length × about 52mm in width × about 12mm in depth, which is divided into six fractions by convex parts with a height of about 2 to 5mm, and the fractions are solid and satin patterns in a grid pattern The 1st chocolate dough of the said mixing | blending was poured, it cold-pressed by pushing in the mold cooled to -15--10 degreeC, and the shell was shape | molded. After cooling, all the sugar-coated almond grains were placed one by one in the six fractions of the shell (FIG. 3).

  About 1 to about 5 mm of crushed caramel-flavored pretzel was mixed with the tempered second chocolate dough having the above composition, and poured into the shell at about 28 to 30 ° C. Then, before the 2nd chocolate dough hardened, the whole was shaken and it cooled at about 10-20 degreeC.

  Then, the plate-shaped chocolate confectionery of this invention shown in FIG. 4 was manufactured by removing from a mold. Table 2 shows the ratio of each component in the manufactured plate-shaped chocolate confectionery product.

  The plate-shaped chocolate confectionery manufactured in Example 1 was uniformly distributed as a whole by arranging one almond in each fraction, and had a uniform texture. Further, no cracks or the like were confirmed in the product, and the product had high product strength.

(Comparative Example 1)
As a comparative example, a plate-shaped chocolate confectionery was manufactured under substantially the same composition and manufacturing conditions except that the shape and the pressing mold did not have a concave portion and the mold did not have a convex portion. That is, after the shell was formed by the same method as in Example 1, six sugar coat almond grains were placed in the shell. At this time, the almonds could not be arranged uniformly in the shell, and a portion where the almonds were densely present (solid line portion) and a portion where the almonds were not present (dashed line portion) were generated (FIG. 5). When the above-mentioned process was performed a plurality of times, the portions where almonds were present were all biased. Two of them are shown in FIG.

  Then, the 2nd chocolate material | dough was poured like Example 1, and the plate-shaped chocolate confectionery of the comparative example was manufactured. When the structure of the plate-shaped chocolate confectionery of this comparative example was confirmed in detail, the plate-shaped chocolate confectionery of the comparative example had a portion where almonds were densely present and a portion where no almonds were present, as shown in FIG. And did not have a uniform texture. Moreover, many cracks were confirmed on the surface of the portion where the almonds were densely present, and the product strength was weak.

DESCRIPTION OF SYMBOLS 1 Plate-shaped chocolate confectionery of this invention 2 Pattern given to the plate-shaped chocolate confectionery surface of this invention 3 Mold 4 Push mold 5 Push recessed part 6 First chocolate dough 7 Shell 8 Shell convex part 9 2nd chocolate Dough 10 First edible 11 Second edible 12 Plate-shaped chocolate confectionery of the present invention 13 Pattern applied to the surface of the plate-shaped chocolate confectionery of the present invention 14 Mold 15 Convex part of the mold 16 Push mold 17 Concave part of the push mold 18 First Chocolate Dough 19 Shell 20 Shell Convex 21 Shell Concave 22 Second Chocolate Dough 23 First Edible 24 Second Edible

Claims (10)

Filling the mold with the first chocolate dough;
Inserting a pressing mold into the mold and flowing and solidifying the first chocolate dough along the inner wall of the mold;
Extracting the mold and producing a shell-shaped chocolate;
And as the factory to add a first edible chocolate of the shell shape,
Adding a second edible substance to the shell-shaped chocolate;
Chocolate of the shell-shaped, and as engineering adding further second chocolate,
Solidifying the second chocolate dough after raising the second edible material in the second chocolate dough by shaking the mold; and
Including
The pressing mold has a concave portion for forming a convex portion separating the inside of the shell-shaped chocolate,
At least one said 1st edible thing is contained in each fraction inside the said shell-shaped chocolate divided by the said convex part, The manufacturing method of the chocolate characterized by the above-mentioned. Claims, characterized in that each fraction of the interior of the chocolate of the shell shape separated by the convex portion includes the fraction amount of the first edible proportional to the maximum cross-sectional area of the horizontal Item 2. A method for producing chocolate according to Item 1 .   The method for producing chocolate according to claim 1 or 2, wherein the first chocolate dough and the second chocolate dough are the same.   The method for producing chocolate according to claim 1 or 2, wherein the first chocolate dough is different from the second chocolate dough.   The method for producing chocolate according to any one of claims 1 to 4, wherein the first edible food is a seed or seed.   The seeds are almonds, hemp seeds, egoma, cashew nuts, pumpkin seeds, kaya, ginkgo, chestnuts, walnuts, coconut seeds, coconuts, sesame seeds, vertebral seeds, watermelon seeds, strawberry seeds, lotus seeds 6. The chocolate production according to claim 5, wherein the chocolate is one or more selected from fruit, rhinoceros, pistachio, Brazil nut, hazelnut, pecan, macadamia nut, pine nut, and peanut. Method. The method for producing chocolate according to any one of claims 1 to 6 , wherein a convex portion that divides the inside of the shell-shaped chocolate has a height of 10% or more of the height of the shell-shaped chocolate. . The method for producing chocolate according to any one of claims 1 to 7 , wherein a bottom surface of the mold further includes a convex portion corresponding to a convex portion that divides the inside of the shell-shaped chocolate. The method for producing chocolate according to any one of claims 1 to 8 , wherein a bottom surface of the mold has a pattern. A plate-shaped chocolate comprising a first chocolate, a second chocolate, a first edible, and a second edible,
The first chocolate is a shell-shaped chocolate in contact with a surface excluding the surface of the second chocolate,
The shell-shaped chocolate has a convex portion that separates the second chocolate,
Each fraction of the second chocolate delimited by the convex portion includes at least one first edible food,
The plate-like chocolate , wherein the second edible material is localized on the surface of the second chocolate.