JP7295633B2 - Method for producing cacao confectionery dough, method for producing cacao confectionery, and cacao confectionery - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act Published at the Craft Chocolate Festival held at the United Nations University on November 24 and 25, 2018

The present invention relates to a method for producing cacao confectionery dough using cocoa beans that do not melt even in summer.

Conventionally, oil-based confectionery dough such as chocolate dough using cacao beans is weak against heat and melts easily in high temperature environments such as summer, and it is difficult to keep it in a solid state without adding additives. The present invention is a cacao confectionery dough produced by a new production method using cacao beans, based on the concept of not melting even in summer. By using the paste before cacao beans are made into a paste, it is possible to realize a product that can be carried at room temperature without leaching out the oil contained in the cacao beans, which is said to be 40% to 50%, even in summer.

JP 2006-166839 A

The present invention is based on the idea that conventional oily confectionery dough such as chocolate dough using cacao beans is weak against heat and easily melts in high temperature environments such as summer, and it is difficult to maintain a solid state unless additives are added. To provide a cacao confectionery dough which is used at a stage before making cacao beans into a paste so that oil contained in cacao beans, which is said to be 40% to 50%, does not melt out even in summer, and which can be carried at room temperature. is an issue.

The method for producing the cacao confectionery dough of the present invention comprises a mixing step of mixing cacao nibs obtained by removing the outer skin and germ from cacao beans and crushing them into a predetermined size range with at least one of nuts or sugars; and a first drying step of drying after the mixing step.

Preferably, the first drying step includes drying in a dryer at 49 degrees or less, baking in an oven at 100 degrees or more, or drying under vacuum.

The method for producing cacao confectionery according to the first aspect of the present invention includes, after the first drying step, a second drying step of molding the cacao confectionery dough according to claim 1 or 2 to dry the surface; 2, and a die-cutting step of performing die-cutting after drying in the drying step.

A method for producing a cacao confectionery according to a second aspect of the present invention includes, after the first drying step, a second drying step of forming the cacao confectionery dough according to claim 1 or 2 into a sheet and drying the front and back sides thereof; After drying in the second drying step, it has a crushing step to be in a granular state.

The cacao confectionery of the present invention is a mixture of cacao nibs obtained by removing the outer skin and germ from cacao beans and crushing them into a predetermined size range, with at least one of nuts or sugars, and drying the mixture.

The method for producing cacao confectionery dough, the method for producing cacao confectionery, and the cacao confectionery according to the present invention have made it possible to provide cacao confectionery using cocoa beans that do not melt even in summer.

The appearance of the first cocoa confectionery. Since it is the type that is eaten by breaking it into pieces, it is sold in a nylon bag sealed with a sheet desiccant or silica gel to maintain its texture. The appearance of the second cocoa confection. In order to maintain the grainy and crispy texture, the dry sheet is placed in a glass test tube, and the entire container is vacuum-sealed with a nylon plastic bag.

The cacao confectionery dough, which is the object of the present invention, contains 25% or more of cacao beans as a raw material.
If the content of cocoa beans does not reach this minimum, the original flavor of cacao will be weak and will not be the object of the present invention. The type of cacao beans to be used and the production area are not particularly limited, and any cacao beans can be used. In other words, both roasted and unroasted cacao beans can be used, and by not limiting production areas such as Ecuador or Bali, cacao beans with various flavors can be used, and variations can be expanded.

In addition, the ingredients used for dressing are not particularly limited, and sugars such as sugar, oils and fats such as cocoa butter, palm fat, nuts such as cashew nuts, emulsifiers such as lecithin, vanillin, vanilla extract, etc. Any ingredient normally added to a greasy confectionery dough can be used, such as flavorings, types of dairy products used as milk solids, and the like.
Regarding milk solids, for example, fresh cream, butter, butter oil, cheese, concentrated milk, unsweetened condensed milk, unsweetened skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, fermented milk powder, milk crumbs, block milk, milk, etc. be.

Cacao beans are made into cocoa nibs, coated with various dressings, and then dried in a food dehydrator or baked in an oven until they are crisp. Alternatively, drying by freeze-drying or vacuum freezing is also possible.

From the perspective of enzyme nutrition, the best of the above options is to use uncooked ingredients.
That is, it is preferable to take it into the body as it is without losing the enzymes, vitamins, minerals and antioxidants contained in raw raw materials.
For that reason, cacao beans are not roasted, nuts and seeds are raw and soaked in water to neutralize enzyme inhibitors, reduce phytic acid and tannin, and increase nutrients. do.
Cashews 3 hours, Almonds 12 hours, Walnuts 6 hours, Hazelnuts 8 hours, Pecans 4 hours, Brazil nuts 3 hours, Macadamia nuts 2 hours, Pine nuts 0 hours, Pumpkin seeds 4 hours, Sunflower seeds 6 hours, Hemp seeds 0 hours.
In this way, the immersion time varies depending on the type.
In addition, sugars are refined sucrose, white sugar, granulated sugar, crystal sugar, granulated sugar, brown sugar, etc., and non-refined sucrose, brown sugar, cane sugar, beet sugar, coconut palm, etc. Sugar can suppress a rapid increase in blood sugar level due to intake of sugar.
Refined sugar is an acidic food, so when it enters the alkaline human body, it is necessary to use a lot of minerals in the body to neutralize it, and among those minerals, calcium is the most used. be.
Among sugars containing minerals and unrefined molasses, brown sugar contains 240 mg of calcium per 100 g, followed by 10 to 35 mg of cane sugar and 0 to 0.3 mg of beet sugar.
Furthermore, in consideration of allergies and health-conscious people, we use fermented foods such as miso and soy sauce without using ingredients containing gluten, one of the proteins found in dairy products, wheat, barley, and rye. This allows us to offer products with even higher nutritional value.

FIG. 1 shows the appearance of the first cocoa confectionery.
The method for producing this first cocoa confection is described below.

<First embodiment>
(Preparation step 1)
First, after washing the cocoa beans, they are dried in a food dryer at 48°C for 24 hours to remove the outer skin and germ. Raw cashew nuts are soaked in quantum water for 3 hours.
Quantum water is water (H2O hydrogen oxide) that passes through νG7 (new seven) and is affected by magnetism and weak electromagnetic fields in the hexagon field converter. It is activated as water with high energy potential contained as gas.
(Pulverization process)
After that, the cacao beans are roughly chopped into 3mm-7mm size with a food processor. The soaked cashew nuts are washed and ground in a high-speed blender with the same amount of quantum water as before soaking until creamy.
(Mixing step) For 1 cacao nibs, 0.5 to 1 cashew nut cream, 0.8 maple syrup, 0.1 coconut sugar, other suitable amounts of vanilla beans and salt are mixed (percentage by weight).
(First drying step) The dough is placed in a polycarbonate chocolate mold and dried in a food dryer at 48°C for about 12 hours until the surface is dry.
(Second drying step) Turn over, remove the mold, and dry the back side completely. Depending on the thickness of the mold and the amount to be dried, it takes 2 to 4 days at 48 degrees.

<Second embodiment>
(Preparation step 1)
First, after washing the cocoa beans, they are dried in a food dryer at 48°C for 24 hours to remove the outer skin and germ. Raw cashew nuts are soaked in quantum water for 3 hours.
Quantum water is water (H2O hydrogen oxide) that passes through νG7 (new seven) and is affected by magnetism and weak electromagnetic fields in the hexagon field converter. It is activated as water with high energy potential contained as gas.
(Pulverization process)
After that, the cacao beans are roughly chopped into 3mm-7mm size with a food processor. The soaked cashew nuts are washed and ground in a high-speed blender with the same amount of quantum water as before soaking until creamy.
(Mixing step) 0.5 to 1 cashew nut cream, 0.4 brown sugar, 0.4 brown sugar syrup, 1 pecan nut, and 0.18 soy sauce are mixed with 1 cacao nibs (ratio by weight).
(First drying step) The dough is put into a cake or cookie mold, flattened, and dried in an oven at 100°C for about 40 minutes until the surface is dry.
(Second drying step) Turn over, remove the mold, and dry the back side completely. Depending on the thickness of the mold and the amount of drying, it takes about an hour at 100 degrees.

FIG. 2 is the appearance of the second cocoa confection.
The method of making this second cocoa confection is described below.

<Third embodiment>
(Preparation step 1)
First, after washing the cocoa beans, they are dried in a food dryer at 48°C for 24 hours to remove the outer skin and germ. Raw cashew nuts are soaked in quantum water for 3 hours.
Quantum water is water (H2O hydrogen oxide) that passes through νG7 (new seven) and is affected by magnetism and weak electromagnetic fields in the hexagon field converter. It is activated as water with high energy potential contained as gas.
(Pulverization process)
After that, the cacao beans are roughly chopped into 2 mm to 5 mm sizes with a food processor. The soaked cashew nuts are washed and ground in a high-speed blender with the same amount of quantum water as before soaking until creamy.
(Mixing step) 0.5 to 1 cashew nut cream, 0.8 maple syrup, 0.1 coconut sugar, appropriate amounts of vanilla beans and salt are mixed with 1 cacao nibs (percentage by weight).
(First drying step) The dough is spread in a sheet form on a tray of a food dryer, and dried in a food dryer at 48°C for about 12 hours until the surface is dry.
(Second drying step) Turn over and dry the back side completely. Depending on the thickness of the mold and the amount to be dried, it takes 2 to 4 days at 48 degrees.
(Crushing process) In order to return the dried and cocoa nibs-bonded dough to the size of the cocoa nibs again, the dough is roughly broken by hand and then crushed with a kitchen knife.

<Fourth embodiment>
(Preparation step 1)
First, after washing the cocoa beans, they are dried in a food dryer at 48°C for 24 hours to remove the outer skin and germ. Raw cashew nuts are soaked in quantum water for 3 hours. Quantum water is water (H2O hydrogen oxide) that passes through νG7 (new seven) and is affected by magnetism and weak electromagnetic fields in the hexagon field converter. It is activated as water with high energy potential contained as gas.
(Pulverization process)
After that, the cacao beans are roughly chopped into 2 mm to 5 mm sizes with a food processor. The soaked cashew nuts are washed and ground in a high-speed blender with the same amount of quantum water as before soaking until creamy.
(Mixing step) 0.5 to 1 cashew nut cream, 0.8 maple syrup, 0.1 coconut sugar, 0.15 rice miso, and 0.07 matcha are mixed with 1 cacao nibs (percentage by weight). .
(First drying step) Place a sheet on a tray in an oven, spread cacao nibs randomly, and dry in an oven at 100°C for about 40 minutes until the surface is dry.
(Second drying step) Turn over and dry the back side completely. It takes one hour at 100 degrees, depending on the amount to be dried.
(Crushing process) In order to return the dried and cocoa nibs-bonded dough to the size of the cocoa nibs again, the dough is roughly broken by hand and then crushed with a kitchen knife.

In the cacao confectionery of the present invention, it is preferable to mix 0.3 to 1.5 parts of nuts with 1 part of cacao nibs. Within this range, it is possible to achieve the object of the invention without impairing the texture and feel.
More preferably, the ratio of nuts to cacao nibs is 0.5 to 1.0. Within this range, it is possible to achieve the object of the invention without impairing the texture and tactile sensation.
Even more preferably, the range of 0.7 to 0.8 nuts to 1 part cacao nibs is more preferred. Within this range, it is possible to achieve the object of the invention without impairing the texture and tactile sensation.

In the cacao confectionery of the present invention, it is preferable to mix 0.3 to 1.5 weights of saccharides with 1 part of cacao nibs. Within this range, it is possible to achieve the object of the invention without impairing the texture and feel.
More preferably, the range of 0.5 to 1.0 sugars per cacao nibs is more preferred. Within this range, it is possible to achieve the object of the invention without impairing the texture and tactile sensation.
Even more preferably, the range of 0.7 to 0.9 sugars per 1 cocoa nib is more preferred. Within this range, it is possible to achieve the object of the invention without impairing the texture and feel.

Here, the proportions of cacao nibs and nuts and sugars are examined.
The more nuts and sugars, the easier it is to eat.
However, higher cocoa content and less sugar are more nutritious.
Therefore, at this stage, the inventor believes that the above ratio is appropriate.

As mentioned above, various types of nuts are possible, but the optimum nut is currently considered to be raw cashew nuts. The reason for this is that it does not have a strong taste, so it is easy to adapt to various seasonings. Also, if you add water and stir it, it becomes creamy, so it acts as a good binder when drying it into tablets. Since cashews themselves have a natural sweetness, sweeteners can also be reduced.
As mentioned above, various types of sugars are possible, but the optimum sugar is currently thought to be maple syrup. The reason for this is that although maple syrup itself comes in many grades, choosing plain flavored syrup is a healthier option than using refined sugars because it is easier to adapt to a variety of flavorings. In addition, by adding a liquid sweetener, the overall taste tends to be unified, and it also serves as a binder during drying.
Brown sugar soy sauce and other sweeteners can be used to add flavor characteristics to sugars, but it is possible to change the sweetener to brown sugar. I think it's appropriate to combine them.

At present, the following four advantages are conceivable for dry food: (1) Food can be preserved and enjoyed for a long period of time. However, long-term storage is possible. Drying makes it possible to create products that can be stored for several months, even when using ingredients that are best consumed within a short period of time, such as perishables.
(2) Enhancement of umami
Drying often gives food a depth of flavor that is different from its fresh counterpart. This is because the water evaporates, condensing energy and umami. This is the reason why many spices, such as spices, become more aromatic when dried and are used as seasonings.
(3) Increased nutritional value By incorporating sun-drying that exposes ultraviolet rays to the drying process, the nutritional value can be increased. be. Examples include increased minerals such as iron and calcium in raisins and vitamin D in dried shiitake mushrooms. Ergosterol, which is originally present in raw shiitake mushrooms, is changed by UV rays into the unique aroma and umami components of dried shiitake mushrooms.
(4) Eco-friendly By reducing the water content, it is possible to prevent rotting and mold, and it is possible to use seasonal ingredients to the end without waste. In addition, drying in the sun saves energy because it uses the power of the sun. Even perishable foods that have a short shelf life can be stored at room temperature by drying them, which may help save energy.

At present, the following four drying methods are conceivable. (1) Drying method 1: Dry at 48°C for several days in a food dryer.
This method is a method of drying by blowing warm air. Since it is dried by blowing air with an electric blower, it can be dried regardless of the weather. This drying method is relatively inexpensive and the temperature can be easily adjusted.
(2) Drying method 2: Baked in an oven for a short time This method is to bake in an oven for a short time to give the same texture as drying. It costs less and can be produced in the shortest possible time, so it has the advantage of lowering the cost, but heating reduces the nutritional value of the food.
(3) Drying method 3: Vacuum freeze-drying In this method, the material to be dried is quickly frozen, gradually brought to a vacuum state in the drying chamber, and the water is sublimated from the ice state and dried. It is often used in ready-to-eat foods, and its major features include little change in color and ingredients, and high resilience.
The inventor considers drying method 1 in a food dryer at 48°C for 48 hours to be optimal.
The reason is that it is the most ideal for small-scale production in terms of nutrition and cost.
In the first place, the drying method 3 is also considered to be superior in that no heating is required when the capital is large and mass production is possible.
(4) Drying method 4: Drying with near-infrared rays is also possible.
Although any drying method may be used, the present inventor believes that drying method 1 or drying method 4 is the most suitable in terms of cost and the like. More preferably, drying method 1 is considered to be the most suitable as it does not impair the flavor.
However, it is conceivable that one of the methods or methods other than the above will become appropriate in the future.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce cacao confectionery dough using cocoa beans that do not melt even in summer, and increase the variety of food materials that can be combined by using them in the stage before making chocolate.
For example, cacao beans are still mostly imported from overseas, but they go well with Japanese ingredients such as domestically produced miso, soy sauce, and pickled plums. With this manufacturing method, ingredients that until now could not be used for chocolate without freeze-drying due to moisture content can be used, expanding the possibilities.

Claims (3)

cocoa nibs formed by drying, dehulling and degerming cocoa beans and crushing them ;
At least one of nuts or sugars,
A mixing step of mixing
After the mixing step,
a first drying step of drying;
has
The first drying step includes
Dry in a dryer at 49 degrees or less,
Bake in the oven at 100 degrees, or
dried under vacuum ,
A method for producing a cocoa confectionery dough containing cocoa nibs . After the first drying step, a second drying step in which the cacao confectionery dough of claim 1 is turned inside out and the back side is also dried;
The method for producing cacao confectionery according to claim 1 . 3. The method for producing cacao confectionery according to claim 2, further comprising a crushing step of making it into a granular state after the second drying step.

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