JPH0372846A - Preparation of chocolate cake - Google Patents

Abstract

PURPOSE:To prepare the subject cake resistant to the collapse of the shape even at high temperature in summer season, free from the leakage of included alcohol and giving smooth feeling to the palate by adding a gelatinization promoting agent to a mixture of a sugar, an alcohol and a paste, granulating the mixture and coating with chocolate. CONSTITUTION:A gelatinization promoting agent (e.g. calcium lactate or calcium chloride) is added to a mixture of a sugar (e.g. high fructose corn syrup, corn syrup or sucrose), an alcohol [e.g. whiskey. SHOCHU (low-class distilled spirits), brandy, fruit liquor, spirits, Japanese rice wine or liqueur] and a paste (e.g. gelatin, alginic acid or sodium alginate), the mixture is granulated and the granules are coated with chocolate.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a method for manufacturing chocolate confectionery.

BACKGROUND OF THE INVENTION Confectionery such as "whiskey bonbons" have traditionally been made using alcoholic substances such as whiskey as a bad ingredient in chocolate.

This production method involves heating and dissolving alcohol in a syrup mainly composed of sucrose, water, etc., and cooling it to form sugar crystals to form a shell and enclosing the alcohol. A known method is to pour alcohol into this, coat the surface of the alcohol with cocoa butter, etc., and then coat it with chocolate.

Problems to be Solved by the Invention In the conventional method, since alcohol is coated with sucrose or chocolate, there is a problem that the shell partially melts and breaks during periods of high temperature such as summer, causing the contents to leak out.

Furthermore, when alcohol is coated with Sea 3Fi, the texture is rough and the texture of chocolate is significantly impaired.

Furthermore, with conventional manufacturing methods that use shells, only one piece of alcohol-coated material can be added to one piece of chocolate.

There is a need for a method for producing chocolate confectionery that has a smooth texture, does not lose its shape even under high temperatures such as in summer, and does not allow the alcohol contained therein to leak out.

Means for Solving the Problems The present invention provides a method for producing chocolate confectionery, which comprises adding a gelling promoter to a mixture of sugars, alcohols, and thickening agents to form granules, and then coating the granules with chocolate. Regarding.

Furthermore, the manufacturing method of the present invention will be explained in detail.

After mixing sugars and alcohols, a sizing agent is further added and mixed. Next, a gelling promoter solution (a degree = 0.5 to 5%) is added to the obtained mixture and mixed to obtain granules.

After standing at room temperature, the solid content was sieved through a mesh sieve (for example, 10
stratified by metsushiyu).

Preliminarily melted and tempered chocolate is added to the stratified solids, poured into a mold, and then defoamed, cooled, hardened, and removed from the mold to obtain a chocolate confectionery. Alternatively, a chocolate confectionery is obtained by coating the separated solid material with chocolate that has been melted and tempered in advance.

Examples of sugars used include isomerized liquid sugar, corn syrup, sugar, and dextrin.

Alcoholic beverages include whiskey, shochu, brandy,
Fruit wine, spirits, sake, liqueurs, etc. are used.

As the thickening agent, gelatin, alginic acid, sodium alginate, carrageenan, agar, pectin, etc. are used.

Calcium lactate, calcium chloride, calcium sulfate, calcium acetate, etc. are used as the gelation promoter.

The mixing ratio of sugars, alcohols and glue is 20~
The ratio is 70 parts by weight = 5 to 60 parts by weight: 0.5 to 5 parts by weight.

The gelation accelerator is used in an amount equal to or three times the amount of the paste, but it is used in an amount of 1% or less of calcium relative to the product.

To coat the granules with molten chocolate, either the granules plus the chocolate are poured into a mold or the granules are coated with the chocolate.

Coating is performed using a reporting machine, coating pan, enrober, etc.

Examples are shown below.

Example 1 60 parts by weight of isomerized liquid sugar (hereinafter parts mean parts by weight) and 40 parts of whiskey were mixed for 10 minutes.

1 part of gelatin and 1 part of sodium alginate were added to this and mixed using a vertical mixer.

Next, 100 parts of a 2% calcium lactate solution was added to the mixture and mixed to form granules. After standing at room temperature for 30 minutes, the solid content was separated using a 10-mesh sieve.

To 100 parts of the separated solids, 600 parts of previously melted and tempered chocolate was added and poured into a chocolate mold.

Next, the mixture was defoamed using a vibrating plate and then cooled and solidified in a refrigerator (5° C.). After 30 minutes, the mixture was taken out of the mold to obtain a chocolate confectionery.

Example 2 60 parts of corn syrup and 40 parts of shochu were mixed. 1 part of pectin and 1 part of carrageenan were added to this and mixed using a vertical mixer. Mix for 10 minutes and keep the mixture at 45℃
heated to. Next, after 4 hours, 100 parts of a 1% calcium chloride solution was mixed with the mixture, and the mixture was left to stand at room temperature for 30 minutes.

The solid content was separated using a 10 mesh sieve. 100 parts of this stratified solid content was coated with 600 parts of pre-melted and tempered chocolate using a coating pan to obtain a chocolate confectionery.

Effects of the Invention By the method of the present invention, it is possible to make chocolate confectionery that does not lose its shape even under high temperatures such as summer, and has a smooth texture that does not allow the alcohol contained therein to flow out. (core material) can be made with one or more holes.

Claims (1)

[Claims] A method for producing chocolate confectionery, which comprises adding a gelling accelerator to a mixture of sugars, alcohols, and thickening agents, granulating the mixture, and then coating the granules with chocolate.