JPH01144934A - Preparation of cellular chocolate - Google Patents
Preparation of cellular chocolateInfo
- Publication number
- JPH01144934A JPH01144934A JP62306235A JP30623587A JPH01144934A JP H01144934 A JPH01144934 A JP H01144934A JP 62306235 A JP62306235 A JP 62306235A JP 30623587 A JP30623587 A JP 30623587A JP H01144934 A JPH01144934 A JP H01144934A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- fatty acid
- acid ester
- sucrose fatty
- overrun
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 65
- 230000001413 cellular effect Effects 0.000 title 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 31
- 229930195729 fatty acid Natural products 0.000 claims abstract description 31
- 239000000194 fatty acid Substances 0.000 claims abstract description 31
- -1 sucrose ester Chemical class 0.000 claims abstract description 25
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 239000005720 sucrose Substances 0.000 claims abstract description 23
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 9
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000005496 tempering Methods 0.000 claims abstract description 6
- 239000000470 constituent Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005187 foaming Methods 0.000 claims abstract description 5
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 3
- 150000002148 esters Chemical class 0.000 claims abstract description 3
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 3
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 abstract description 5
- 244000299461 Theobroma cacao Species 0.000 description 63
- 230000000052 comparative effect Effects 0.000 description 13
- 235000014121 butter Nutrition 0.000 description 9
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 6
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 6
- 235000001046 cacaotero Nutrition 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 238000005266 casting Methods 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （産業技術分野） 本発明は気泡入りチョコレートの製造法に関する。[Detailed description of the invention] (Industrial technology field) The present invention relates to a method for producing aerated chocolate.
（従来技術）
気泡入りのチョコレートは古くから知られており、その
製造法としては主として減圧下又は加圧下に気体を混入
する方法である。例えば、型に溶融チョコレートを入れ
てチョコレートケーシングを形成し、このケーシング中
に通気したチョコレート液を入れ、減圧下に該チョコレ
ート液を発砲させながら冷却固化させる方法（特公昭５
１−４５６６５号）、或いはチョコレート液状物に易溶
性ガスまたは液状ガスを加圧下に導入し、ガスを溶解さ
せた該液状物をガス状気泡を発生するように急激に圧力
を解放し冷却する方法（特公昭５７−２１２９３号）等
が知られている。しかしながら、このような方法は減圧
下或いは加圧下に実施されるものであるため、装置が大
型化するとともに手軽に製造することができない。これ
らに対し、チョコレート溶融物を強制攪拌して起泡させ
る方法も提案されており、例えば加熱溶融したチョコレ
ートを急冷混捏するという前処理を施すことによって、
通常クリームをホイップするのと同じような方法で起泡
させる方法（特開昭６０−５８０３７号）、或いはチョ
コレートを主成分とし、これにグラニュ糖、全脂粉乳、
ショートニング、乳化剤等を加えたチョコレート材料を
約５０℃で強力攪拌して約４０％多孔質化した後これら
を冷却して固定化したり、さらにこれらに水、膨張剤、
乳化剤等を加えたチョコレート材料を約５０°Ｃに強力
攪拌して約３０％多孔質化した後これを金型にいれて約
１５０“Ｃで５分焼成し、次にこれを冷却して固定化し
たりしてチョコレートスポンジを製造する方法（特開昭
５４−１１７０７０号）も知られている。このような方
法において、前者の方法はそれなりに良好な気泡入りチ
ョコレートが得られるが、急冷混捏という操作を要し、
後者の方法は約５０℃という高温で強制攪拌して気泡を
混入させ冷却して固定化させるという方法であるため、
攪拌後速やかに冷却しなければ気泡が抜ける等操作が煩
雑であり、またオーバーランの高い製品は得られ難く、
特にテンパリング型の油脂を使用した場合、ブルーム現
象の発生は必定である。(Prior Art) Aerated chocolate has been known for a long time, and its manufacturing method is mainly a method of mixing gas under reduced pressure or increased pressure. For example, a method in which molten chocolate is placed in a mold to form a chocolate casing, an aerated chocolate liquid is placed in the casing, and the chocolate liquid is cooled and solidified while being foamed under reduced pressure.
1-45665), or a method in which a readily soluble gas or liquid gas is introduced into a chocolate liquid material under pressure, and the gas-dissolved liquid material is cooled by rapidly releasing the pressure so as to generate gaseous bubbles. (Special Publication No. 57-21293) etc. are known. However, since such a method is carried out under reduced pressure or increased pressure, the apparatus becomes large-sized and cannot be manufactured easily. In response to these, methods have also been proposed in which molten chocolate is forcibly stirred and foamed.
A method of whipping regular cream (Japanese Patent Application Laid-Open No. 60-58037), or a method that uses chocolate as the main ingredient and adds granulated sugar, whole milk powder,
Chocolate materials to which shortening, emulsifiers, etc. have been added are vigorously stirred at approximately 50°C to make them approximately 40% porous, and then cooled and fixed.
Chocolate material with emulsifier etc. is strongly stirred at about 50°C to make it about 30% porous, then put in a mold and baked at about 150"C for 5 minutes, then cooled and fixed. A method of manufacturing chocolate sponge (Japanese Unexamined Patent Application Publication No. 117070/1989) is also known.The former method produces a fairly good aerated chocolate, but the method called quenching and kneading is also known. Requires operation,
The latter method involves forced stirring at a high temperature of about 50°C to mix in air bubbles, and then cools and solidifies.
If the mixture is not cooled quickly after stirring, the operation is complicated, such as air bubbles coming out, and it is difficult to obtain a product with a high overrun.
Particularly when tempering type oils and fats are used, the bloom phenomenon is inevitable.
（本発明の解決課題；口約）
本発明者は、叙上の点に鑑み、単にチョコレートを通常
クリームをホイップするのと同じような方法で起泡させ
ることによって品質良好な気泡入りチョコレートができ
れば簡単であると考え、通常のレシチンを添加したチョ
コレート融解物の約４０℃に冷却した物を縦型ミキサー
にてホイップしたが、常温（約２０°Ｃ）ではオーバー
ランが出にくく、また低温（約１０℃）ではオーバーラ
ンは出るが一瞬であり結晶の増加に伴い直ぐオーバーラ
ンが低下して作業が出来ないという欠点が見られた。そ
こで種々の乳化剤について鋭意検討した結果、特定の蔗
糖脂肪酸エステルを使用したものが安定して高オーバー
ランの起泡物を製造し得るという知見を得、本発明を完
成した。(Problem to be solved by the present invention; Mouth control) In view of the above points, the present inventor has proposed that it is possible to produce aerated chocolate of good quality by simply whipping chocolate using a method similar to whipping cream. Thinking it would be easy, I whipped a melted chocolate with regular lecithin added and cooled to about 40°C using a vertical mixer, but it was difficult to overrun at room temperature (about 20°C), and at low temperatures (about 20°C). At a temperature of about 10° C.), overrun occurs, but it is momentary, and as the number of crystals increases, the overrun immediately decreases, making it impossible to work. As a result of intensive studies on various emulsifiers, the present invention was completed based on the finding that a foamed product with a high overrun can be stably produced using a specific sucrose fatty acid ester.
（課題解決手段；構成）
即ち本発明は、ＨＬＢ３以下の蔗糖脂肪酸エステルを含
有するチョコレート融解物を、品温が３０〜２０°Ｃに
なる迄冷却して起泡することを骨子とする、気泡入りチ
ョコレートの製造法、である。(Means for Solving Problems; Structure) That is, the present invention provides a method for producing bubbles, which is based on cooling and foaming a melted chocolate containing a sucrose fatty acid ester having an HLB of 3 or less until the product temperature reaches 30 to 20°C. This is a method for producing chocolate with chocolate.
本発明によれば、ＨＬＢ値が３よりも高い蔗糖脂肪酸エ
ステルを使用したチョコレートは、これをホイップして
も満足するオーバーランが得られず好ましくない。また
、チョコレート中に含有される蔗糖脂肪酸エステルの有
効量は、チョコレート全量に対し０．０５〜３重量％で
あり、下限未満では効果が得られ難く、逆に上限を越え
るとチョコレート製品の物性、特に口融けに悪影響を与
えるようになるので上記範囲内での使用が好ましい。According to the present invention, chocolate using a sucrose fatty acid ester having an HLB value higher than 3 is not preferable because a satisfactory overrun cannot be obtained even when the chocolate is whipped. In addition, the effective amount of sucrose fatty acid ester contained in chocolate is 0.05 to 3% by weight based on the total amount of chocolate, and if it is less than the lower limit, it is difficult to obtain the effect, whereas if it exceeds the upper limit, the physical properties of the chocolate product will be affected. In particular, it is preferable to use it within the above range since it will have an adverse effect on melting in the mouth.
このような蔗糖脂肪酸エステルは、予めチョコレート製
造時に原材料として添加しておいてもよく、また既存の
チョコレートを加温（約６０℃）融解した融解物に添加
混合してもよい。Such a sucrose fatty acid ester may be added in advance as a raw material during chocolate production, or may be added to and mixed with a melted product obtained by heating (approximately 60° C.) melting of existing chocolate.
蔗糖脂肪酸エステルは、特に構成脂肪酸としてパルミチ
ン酸及び又はステアリン酸を該脂肪酸中に４０重量％以
上含むものが、オーバーランの高い製品が得られ、且つ
その起泡状態が充分持続し得るという点で好ましく、例
えば構成脂肪酸がラウリン酸からなるものでは上記の点
において若干劣る傾向にある。また、蔗糖脂肪酸エステ
ルが該エステルのアセチル化物を含むものも、上記の点
において有効である。Sucrose fatty acid esters, especially those containing 40% by weight or more of palmitic acid and/or stearic acid as constituent fatty acids, are useful in that they can provide products with a high overrun and can maintain their foaming state sufficiently. Preferably, for example, those whose constituent fatty acid is lauric acid tend to be slightly inferior in the above points. Furthermore, sucrose fatty acid esters containing acetylated products of the esters are also effective in the above-mentioned respects.
本発明におけるチョコレートは、カカオマス及びカカオ
脂を使用しハードバターを含まない、所謂純粋のチョコ
レートのみをいうのではなく、広（カカオ脂の代用にハ
ードバターを用いたチョコレート類全般をいい、通常の
固型チョコレートを対象とするものであって、テンパリ
ング型又は非テンパリング型に区別されることなく何れ
のタイプであってもよい。チョコレートがテンバリング
型である場合、特にテンパリング処理をしなくてもブル
ーム現象の発生が見られず、却ってテンパリング処理を
した場合よりもオーバーランが高く出るという結果も得
られ、何れにしてもテンパリング処理の必要がないとい
う点において極めて簡単且つ有利に実施し得るのである
。Chocolate in the present invention does not refer only to so-called pure chocolate that uses cacao mass and cacao butter and does not contain hard butter, but refers to all types of chocolate that use hard butter as a substitute for cacao butter, and refers to chocolate in general that uses hard butter as a substitute for cacao butter. This is intended for solid chocolate, and can be of any type, regardless of whether it is a tempered type or a non-tempered type.If the chocolate is a tempered type, it will bloom even without any particular tempering treatment. No phenomenon was observed, and on the contrary, the result was that the overrun was higher than in the case of tempering treatment, and in any case, it is extremely simple and advantageous in that there is no need for tempering treatment. .
本発明によって得られるチョコレートは、ホイ・ツブ後
直ちに型に流し込むことによって所謂板物チョコレート
を得ることができ、また適宜融点の低い油脂を使用して
プラリネチョコレートのセンター、シェル物のセンター
、或いはブツセセンター等各種のセンター用として、ま
た半生チョコレートケーキ、コーンカップチョコレート
、各種フ・イリング材として種々の用途に利用できる。The chocolate obtained by the present invention can be poured into a mold immediately after whipping to obtain so-called plate chocolate, and can also be molded into the center of a praline chocolate, the center of a shell, or into a chocolate bar using an appropriate low melting point fat or oil. It can be used for a variety of purposes, including for various centers such as center centers, as well as for half-baked chocolate cakes, cone cup chocolates, and various filling materials.
なお、ホワイトチョコレートでは、各種任意の着色料及
び香料を適宜組合せ使用することにより、種々バラエテ
ィ−に富んだチョコレートが任意に製造できる。このよ
うに、本発明によって得られるチョコレートはカカオマ
ス及び／又はカカオ脂を多量使用することができるのた
め風味が良く、また融解特性に優れたハードバターを任
意に使用することができるため硬さが有り且つシャープ
な口触けを有する。特にセルモールド又はサンドクリー
ム的な使用の場合には耐熱性、保形性に優れるという利
点を有するが、かかる利点はチョコレート中に含まれる
油脂がシャープな融解特性を有するため保形性、耐熱性
に優れるものと思われる。For white chocolate, a wide variety of chocolates can be produced by using appropriate combinations of colorants and fragrances. As described above, the chocolate obtained according to the present invention has a good flavor because a large amount of cacao mass and/or cacao fat can be used, and has a good hardness because hard butter with excellent melting properties can be optionally used. It has a rich and sharp texture. Especially when used in cell molds or sand creams, it has the advantage of excellent heat resistance and shape retention. It seems to be excellent.
（実施例）
以下に実施例及び比較例を例示して本発明の効果をより
一層明確にするが、これは例示であって本発明の精神が
かかる例示によって限定されるものでないことは言うま
でもない。なお、以下に示す％及び部は重量基準を意味
する。(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but it goes without saying that these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. . Note that the percentages and parts shown below are based on weight.
実施例１
カカオマス１７部、砂糖４０部、全脂粉乳１９部、カカ
オ脂９部、融点３４．５“Ｃの市販のテンパリング型ハ
ードバター１５部、レシチン０．４部及び適量の香料か
ら成る配合物を常法に従ってロール掛け、コンチング処
理してチョコレートを製造した。このチョコレート１０
０部を６０ ’Ｃに加温し、これにＨＬＢ値が１の蔗糖
脂肪酸エステル（構成脂肪酸がステアリン酸６０．１％
、バルミチン酸３２．３％、ミリスチン酸４．５％、そ
の他３．１％）０．５部を添加し溶解乃至分散させ、４
０ ”Ｃまで冷却後ホイツパ−に移し、２０ ”Ｃ雰囲
気下に４゜Ｑ ｒｐｍにてホイップした。経時的にオー
バーランを測定したところ、最高１００％のオーバーラ
ンが得られると共に、その起泡状態が持続され、型流し
等の操作が容易であった（第１図（イ）参照）。Example 1 A formulation consisting of 17 parts of cocoa mass, 40 parts of sugar, 19 parts of whole milk powder, 9 parts of cocoa butter, 15 parts of commercially available tempered hard butter with a melting point of 34.5"C, 0.4 part of lecithin and an appropriate amount of flavoring. Chocolate was manufactured by rolling and conching the product according to a conventional method.Chocolate 10
0 part was heated to 60'C, and added to it was a sucrose fatty acid ester with an HLB value of 1 (constituent fatty acid was 60.1% stearic acid).
, 32.3% of valmitic acid, 4.5% of myristic acid, 3.1% of others) was added and dissolved or dispersed.
After cooling to 0''C, the mixture was transferred to a whipper and whipped at 4°Q rpm in a 20''C atmosphere. When the overrun was measured over time, an overrun of up to 100% was obtained, the foaming state was maintained, and operations such as mold pouring were easy (see FIG. 1 (a)).
比較例１
実施例１で製造したチョコレートを、６０°Ｃに加温後
、蔗糖脂肪酸エステルを添加することなく４０°Ｃまで
冷却後ホイツパ−に移し、１０°Ｃ雰囲気下に４００ｒ
ｐｍにてホイップしたところ、−時的にオーバーラン８
０％の起泡物が得られたが、固化が早すぎたため型流し
が不可能であった（第１図（ロ）参照）。Comparative Example 1 The chocolate produced in Example 1 was heated to 60°C, cooled to 40°C without adding sucrose fatty acid ester, transferred to a whipper, and heated at 10°C for 400 r.
When whipped at pm, -temporal overrun 8
Although a 0% foamed product was obtained, mold casting was impossible because the solidification was too rapid (see Figure 1 (b)).
比較例２
実施例１において、チョコレート１００部に対しＨＬＢ
値が１の蔗糖脂肪酸エステルを０．０４部添加し溶解乃
至分散させた以外は全て同様にして実施したところ、オ
ーバーラン５０％以上の起泡物は得られなかった（第１
図（ハ）参照）。Comparative Example 2 In Example 1, HLB for 100 parts of chocolate
When the procedure was carried out in the same manner except that 0.04 part of sucrose fatty acid ester having a value of 1 was added and dissolved or dispersed, a foamed product with an overrun of 50% or more was not obtained (1st
(See figure (c)).
比較例３
実施例１において、蔗糖脂肪酸エステルの替わりにＨＬ
Ｂ値が２．１のソルビタン脂肪酸エステルをチョコレー
ト１００部に対し０．５部添加し溶解乃至分散させて同
様に実施したところ、オーバーラン５０％以上の起泡物
は得られなかった（第１図（ニ）参照）。Comparative Example 3 In Example 1, HL was used instead of sucrose fatty acid ester.
When 0.5 parts of sorbitan fatty acid ester with a B value of 2.1 was added to 100 parts of chocolate and dissolved or dispersed in the same manner, a foamed product with an overrun of 50% or more was not obtained (first (See figure (d)).
比較例４
実施例１において、蔗糖脂肪酸エステルの替わりにＨＬ
Ｂ値が４．３のモノグリセリドをチョコレート１００
部に対し０．５部添加し溶解乃至分散させて同様に実施
したところ、オーバーラン４０％以上の起泡物は得られ
なかった（第１図（ホ）参照）。Comparative Example 4 In Example 1, HL was used instead of sucrose fatty acid ester.
Chocolate 100 monoglycerides with a B value of 4.3
When the same procedure was carried out by adding 0.5 parts to 1.0 parts of the mixture and dissolving or dispersing it, a foamed product with an overrun of 40% or more was not obtained (see FIG. 1 (e)).
比較例５
実施例１において、ＨＬＢ値が５の蔗糖脂肪酸エステル
を使用した以外は全て同様にして実施したところ、オー
バーラン６０％以上の起泡物は得られなかった（第１図
（へ）参照）。Comparative Example 5 When the same procedure as in Example 1 was carried out except that a sucrose fatty acid ester with an HLB value of 5 was used, a foamed product with an overrun of 60% or more was not obtained (see Figure 1). reference).
比較例６
実施例１で製造した蔗糖脂肪酸エステル添加のチョコレ
ートを、５０°Ｃにてホイップした後冷却して固定化さ
せたものは、オーバーラン７％と低い上に、ひどいブル
ームが発生した。Comparative Example 6 When the chocolate containing sucrose fatty acid ester produced in Example 1 was whipped at 50°C and then cooled and fixed, the overrun was as low as 7% and severe blooming occurred.
実施例２
カカオマス１９部、ココアパウダー１０部、砂糖４１部
、融点３３．７℃の市販のテンバリング型ハードバター
３０部、レシチン０．５部及び適量の香料から成る配合
物を常法に従ってロール掛け、コンチング処理してチョ
コレートを製造した。このチョコレート１００部を６０
℃に加温し、これにＨＬＢ値が１の蔗糖脂肪酸エステル
のアセチル化物０．３部を添加し溶解乃至分散させ、徐
冷して３２℃になった時点で冷却機能を備えた連続ホイ
ツパ−にポンプで送り込み、窒素ガスを吹き込みながら
ホイップした。出口での製品チョコレートの品温は２５
℃であり、オーバーランが１００〜１２０％の気泡入り
チョコレートが安定した状態でコンスタントに得られ、
型流しも容易であった。Example 2 A blend consisting of 19 parts of cocoa mass, 10 parts of cocoa powder, 41 parts of sugar, 30 parts of commercially available tempered hard butter with a melting point of 33.7°C, 0.5 part of lecithin and an appropriate amount of flavoring was rolled in a conventional manner. , conching treatment was performed to produce chocolate. 100 parts of this chocolate for 60
℃, add 0.3 part of acetylated sucrose fatty acid ester with an HLB value of 1, dissolve or disperse it, slowly cool it to 32℃, and then use a continuous whipper equipped with a cooling function. and whipped with nitrogen gas. The temperature of the finished chocolate at the exit is 25
°C, aerated chocolate with an overrun of 100 to 120% is constantly obtained in a stable state,
Casting the mold was also easy.
（効果）
以上の如く、本発明はＨＬＢ３以下の蔗糖脂肪酸エステ
ルを常温で固状を呈するチョコレートに含有させること
によって、通常クリームをホ４’ツブするのと同じよう
な方法で該チョコレートを起泡させることにより容易且
つ簡単に高オーバーランの気泡入りチョコレートが得ら
れるようになったのである。(Effects) As described above, the present invention allows chocolate to be foamed in the same way as ordinary cream is whipped by incorporating sucrose fatty acid ester with an HLB of 3 or less into chocolate that is solid at room temperature. By doing so, it became possible to easily and simply obtain aerated chocolate with a high overrun.
図面は実施例及び比較例を実施したときのオーバーラン
と時間の関係を示したものである。
（イ）・・・実施例１
（ロ）・・・比較例１
（ハ）・・・比較例２
（ニ）・・・比較例３
（ホ）・・・比較例４
（へ）・・・比較例５The drawings show the relationship between overrun and time when implementing Examples and Comparative Examples. (a)...Example 1 (b)...Comparative example 1 (c)...Comparative example 2 (d)...Comparative example 3 (e)...Comparative example 4 (f)...・Comparative example 5
Claims (5)
チョコレート融解物を、品温が３０〜２０℃になる迄冷
却して起泡することを特徴とする、気泡入りチョコレー
トの製造法。(1) A method for producing aerated chocolate, which comprises cooling and foaming a melted chocolate containing a sucrose fatty acid ester having an HLB of 3 or less until the temperature reaches 30 to 20°C.
に対し０．０５〜３重量％である、特許請求の範囲第（
１）項記載の方法。(2) The amount of sucrose fatty acid ester used is 0.05 to 3% by weight based on the chocolate.
The method described in section 1).
ミチン酸以上の長鎖飽和脂肪酸を該脂肪酸中に４０重量
％以上含むものである、特許請求の範囲第（１）項又は
第（２）項に記載の方法。(3) The sucrose fatty acid ester according to claim (1) or (2), wherein the fatty acid ester contains 40% by weight or more of a long-chain saturated fatty acid of palmitic acid or higher as a constituent fatty acid. Method.
化物を含むものである、特許請求の範囲第（１）項乃至
第（３）項の何れかに記載の方法。(4) The method according to any one of claims (1) to (3), wherein the sucrose fatty acid ester contains an acetylated product of the ester.
分含量３重量％以下である、特許請求の範囲第（１）項
記載の方法。(5) The method according to claim (1), wherein the chocolate is of a tempering type and has a moisture content of 3% by weight or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62306235A JPH0687742B2 (en) | 1987-12-02 | 1987-12-02 | Aerated chocolate manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62306235A JPH0687742B2 (en) | 1987-12-02 | 1987-12-02 | Aerated chocolate manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01144934A true JPH01144934A (en) | 1989-06-07 |
| JPH0687742B2 JPH0687742B2 (en) | 1994-11-09 |
Family
ID=17954620
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62306235A Expired - Fee Related JPH0687742B2 (en) | 1987-12-02 | 1987-12-02 | Aerated chocolate manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0687742B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0427544A2 (en) * | 1989-11-10 | 1991-05-15 | Fuji Oil Company, Limited | Process for producing water containing chocolate |
| WO2002009529A3 (en) * | 2000-07-27 | 2002-10-31 | Nestle Sa | Food products containing high melting emulsifiers |
| JP2009060829A (en) * | 2007-09-05 | 2009-03-26 | Fuji Oil Co Ltd | Bubble-containing chocolate and method for preparing the same |
| WO2012085077A1 (en) * | 2010-12-23 | 2012-06-28 | Unilever Plc | A frozen confection product comprising an aerated coating and a process for making such a product |
| CN103118549A (en) * | 2010-09-30 | 2013-05-22 | 荷兰联合利华有限公司 | Aerated chocolate composition and preparation thereof |
| JP2014124093A (en) * | 2012-12-25 | 2014-07-07 | Nisshin Oillio Group Ltd | Chocolate used by being whipped |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012041631A1 (en) * | 2010-09-30 | 2012-04-05 | Unilever Plc | Aerated chocolate composition and preparation thereof |
| WO2012041630A1 (en) * | 2010-09-30 | 2012-04-05 | Unilever Plc | Aerated chocolate composition and preparation thereof |
| IN2013MN00621A (en) | 2010-10-14 | 2015-06-12 | Unilever Plc | |
| WO2012048948A1 (en) | 2010-10-14 | 2012-04-19 | Unilever Plc | Laundry detergent particles |
| EP2627748B1 (en) | 2010-10-14 | 2014-12-03 | Unilever PLC | Particulate detergent compositions comprising fluorescer |
| AU2011315794B2 (en) | 2010-10-14 | 2014-03-06 | Unilever Plc | Laundry detergent particles |
| EP2627750B1 (en) | 2010-10-14 | 2015-04-08 | Unilever PLC | Manufacture of coated particulate detergents |
| AU2011315790B2 (en) | 2010-10-14 | 2014-03-06 | Unilever Plc | Laundry detergent particles |
-
1987
- 1987-12-02 JP JP62306235A patent/JPH0687742B2/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0427544A2 (en) * | 1989-11-10 | 1991-05-15 | Fuji Oil Company, Limited | Process for producing water containing chocolate |
| US5120566A (en) * | 1989-11-10 | 1992-06-09 | Fuji Oil Company, Limited | Process for producing water-containing chocolate |
| WO2002009529A3 (en) * | 2000-07-27 | 2002-10-31 | Nestle Sa | Food products containing high melting emulsifiers |
| JP2009060829A (en) * | 2007-09-05 | 2009-03-26 | Fuji Oil Co Ltd | Bubble-containing chocolate and method for preparing the same |
| CN103118549A (en) * | 2010-09-30 | 2013-05-22 | 荷兰联合利华有限公司 | Aerated chocolate composition and preparation thereof |
| JP2013538578A (en) * | 2010-09-30 | 2013-10-17 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Bubbled chocolate composition and preparation thereof |
| CN107041447A (en) * | 2010-09-30 | 2017-08-15 | 荷兰联合利华有限公司 | Inflatable chocolate composition and its preparation |
| WO2012085077A1 (en) * | 2010-12-23 | 2012-06-28 | Unilever Plc | A frozen confection product comprising an aerated coating and a process for making such a product |
| JP2014124093A (en) * | 2012-12-25 | 2014-07-07 | Nisshin Oillio Group Ltd | Chocolate used by being whipped |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0687742B2 (en) | 1994-11-09 |
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