JPH0391443A - Production of chocolates - Google Patents

Abstract

PURPOSE:To produce chocolates good in flavor by mixing raw materials for the chocolates, then adding an oil-in-water type emulsion to the resultant mixture and subsequently treating the obtained blend according to a conventional method. CONSTITUTION:Emulsions of cow's milk, material of a high water content, e.g. fruit juice and liquors, with edible fats and oils can be used as an oil-in- water type emulsion in addition to fresh cream and the amount thereof used varies with blending ratio of the emulsions. Thereby, the amount cannot be absolutely specified; however, about 1-20wt.% based on the total amount of the final chocolate blend may be normally added. Mixing is normally carried out at 45-50 deg.C using a kneader to sufficiently kneaded the mixture. Rolling is subsequently performed according to a conventional method to finely divide the particle size to about 18-22mu. Conching treatment is then carried out at 45-55 deg.C for about 20hr. In the process, if there are insufficient cocoa butter and other vegetable fats and oils, they are added at about end of the aforementioned treatment. The resultant blend is cooled to about 31-32 deg.C to carry out tempering treatment. The tempered blend is then cast into a mold, molded, cooled and solidified.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing chocolates, and more particularly to a method for producing chocolates with good flavor by mixing an oil-in-water emulsion such as fresh cream.

[Conventional technology]

Traditionally, chocolate has not only been solidified in the form of plates or blocks and eaten as is, but also melted to coat the surface of confectionery such as cream puffs, or used as a centerpiece for marshmallows, baked goods, breads, Danishes, etc. It is used in a variety of foods, including wood. In such chocolate-based foods, solid chocolate, which is eaten as it is, is required to have a much higher flavor than chocolate used for coating or as a center.

Under these circumstances, in recent years, various high-moisture content ingredients such as fresh cream, fresh butter, Western liquor, fruit juice, and milk have been kneaded into the chocolate base to create new flavors and tastes. A new method for producing solid chocolate such as bar chocolate and block chocolate, which has a texture comparable to or better than chocolate, has been proposed (Japanese Patent Laid-Open No. 60-27339). According to this production method, a specific emulsifier is mixed with a high water content ingredient such as fresh cream and oil and emulsified to form a W10 type emulsion.
This method is characterized by kneading a mold emulsion into a chocolate base at a temperature of 60°C or less and molding it. In addition to the above, a water/fat type emulsion consisting of a fat at least partially solidified at a temperature that is in melting equilibrium conditions with the crystallization germination of the fat in the ring is added to the chocolate mass. A method for producing a heat-resistant chocolate composition in which W10 type emulsion is dispersed has also been proposed (Japanese Patent Application Laid-Open No. 115140/1983), but the present proposal is also a method characterized by dispersing W10 type emulsion in a chocolate base.

[Problem to be solved by the invention]

As can be seen from the above methods, it is not preferable to directly disperse or knead a high water content ingredient such as fresh cream into a chocolate base, and it is necessary to make the high water content ingredient into a water-in-oil emulsion. It was complicated. This invention aims to eliminate the above-mentioned complications.

[Means to solve the problem]

As a result of intensive research aimed at solving the above-mentioned complications, the present inventors have found that it is possible to make oil-in-water emulsions as they are in chocolate by adding and mixing them at a specific stage of the manufacturing process. This invention was completed based on the above knowledge, and when manufacturing chocolates, raw materials such as cacao mass, W types, oils and fats, emulsifiers, and if necessary further milk powder, flavorings, flavoring agents, etc. are added. After mixing, an oil-in-water emulsion is added to the mixture, followed by refining, conching, and tempering in a conventional manner.

Normally, chocolate is made by removing foreign substances such as metals, stone chips, sand, lint, paper waste, and wood chips from cacao beans, and changing specific substances in the cacao beans into flavor to reduce bitterness and adjust the taste. Then, the roasted cacao beans are coarsely crushed and separated into the outer skin (cell), endosperm, germ (germ), etc. Taking advantage of the characteristics of cacao beans produced in each region, the base beans and aromatic beans are skillfully blended, and the cacao nibs are ground into a paste using a blinding mill or roll mill. This paste-like product is called cacao paste, cacao liquor, cacao mass, etc., and is called bitter chocolate in general trade. Then,
This cacao mass is mixed with sugar, cocoa butter, powdered sugar, etc., and this mixture is further rolled to make the particles finer.The finely divided chocolate is well kneaded using a machine called a conchie, and the flavor is adjusted. When the conched chocolate is cooled and molded into a product, it is tempered to improve the stability of the cocoa butter by adjusting the chocolate surface gloss, appearance, and internal structure to give it a good flavor and texture. Produces crystalline form.

After that, the fluid chocolate dough that has been tempered is poured into molds of various shapes such as plate, bar, round, square, etc., cooled by passing through a cooling tunnel, and then taken out of the mold and packaged. In order to stabilize the crystalline form of cocoa butter, it is incubated at a certain temperature for a certain period of time before being shipped.

Generally, chocolate is manufactured through a process such as rolling, but in this invention, the rolling in this process consists of the previous mixture, that is, cocoa mass, sugars, fats and oils, emulsifiers, milk powder, flavoring, and flavoring if necessary. Oil-in-water emulsion such as fresh cream is added to the mixture of raw materials such as wood and mixed, and then rolled, refined, etc.
It performs conching and tempering processes.

Therefore, the high water content is evenly distributed throughout the dough, and the water-soluble substances are absorbed and penetrated into the solid ingredients, resulting in a harmonious overall flavor of the chocolate.

Further, there is no need to phase invert an oil-in-water emulsion into a water-in-oil emulsion as in the conventional method, and the process is extremely simple.

Sugar, lactose, maltose, starch syrup, sugar alcohol, etc. can be used as the saccharide, and vegetable fats such as cocoa butter and/or hard butter can be used as the oil. Examples of emulsifiers include lecithin, sugar esters, propylene glycol fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc., and one or more of these may be used in an amount of zero based on the total amount of the final tigocholate formulation.゜1
It is used in an amount of about 1% by weight. In particular, it seems to be good to use lecithin in combination with polyglycerin condensed ricinoleic acid ester and/or sucrose fatty acid ester.

In addition, flavoring agents such as vanilla, flavoring agents such as fresh cream powder, or milk powders such as whole milk powder and skim milk powder, which are essential for milk type chocolate, can also be used.

As oil-in-water emulsions, in addition to fresh cream, emulsions of milk, high moisture content materials such as fruit juice, alcoholic beverages, etc., and edible oils and fats can be used, and the amount used varies depending on the blending ratio of these emulsions. Although it cannot be specified, approximately 1 to 2
It is sufficient to add about 0% by weight.

Mixing is generally performed in a kneader. The mixture is about 45~
Knead thoroughly at 50°C. Thereafter, it is rolled in a conventional manner to atomize the particle size to about 18 to 22 microns, and then subjected to a conching treatment at 45 to 55°C for about 20 hours. At this time, if there is a shortage of cocoa butter and other vegetable oils, they are added towards the end of the process. After that, 31~
Cool to 32°C and temper. Next, it is poured into a mold, molded, and cooled to solidify.

As described above, the chocolate obtained by this invention exhibits a good flavor that has never been seen before, and can be used not only for ordinary chocolates but also for various other foods that use chocolate. can be granted.

(Examples) Examples are illustrated below to further clarify the effects of the present invention, but it goes without saying that these are illustrative and the spirit of the present invention is not limited to these examples. In addition,
In the examples, parts and percentages are by weight.

Example 1 17 parts of 500 S cocoa mass was heated and melted at about 45°C, and to this was added 0.2 parts of lecithin, 0.05 parts of sucrose fatty acid ester, 36 parts of sugar, 4 parts of lactose, and 9 parts of vegetable oil. 1 part and whole milk powder
0 parts were mixed in a kneader for about 7 minutes. Next, concentrated fresh cream (30% moisture, 63% milk fat ribs,
7 parts of non-fat milk solids (7%) were added and further mixed for about 6 minutes. All of the above steps were carried out at a product temperature of 45 to 50°C. Thereafter, the dough was pulverized using a five-stage roll and subjected to lip lining to a particle size of approximately 20 to 21 μm.

After that, 6 parts of cocoa butter and 0.1 part of lecithin were added in advance to a long conchee, and the flakes (crushed dough) processed in the above-mentioned crushing process were added in several portions.
Conching treatment was performed at 2°C for about 19 hours. Approximately 15 minutes before the end of conching, 6 parts of cocoa butter and 5 parts of vegetable oil were added, followed by 0.1 part of lecithin, 0.05 part of polyglycerin condensed ricinoleic acid ester, and 0.0 parts of fragrance.
After conching was completed by adding 02 parts, the mixture was tempered in a conventional manner, poured into a mold, and solidified.

The chocolate thus obtained had the rich flavor of fresh cream and was extremely delicious.

For comparison, when fresh cream was added before the end of conching, the chocolate dough became lumpy and grainy. This phenomenon was thought to be due to the moisture contained in fresh cream.

Example 2 13 parts of cacao mass was heated and melted at about 45°C, and to this was added 0.2 parts of lecithin, 0.05 parts of sucrose fatty acid ester, 40 parts of sugar, 184 parts of milk, 7 parts of cocoa butter, and whole milk powder. 1
4 parts were added and mixed in a kneader for about 7 minutes. Next, 4 parts of fresh cream (49% moisture) was added to this mixture and further mixed for about 6 minutes. In all of the above processes, the product temperature is 45-5
It was carried out at 0°C.

After that, the above dough was crushed with a 5-stage roll to a particle size of 20.
Refining treatment was performed to obtain a thickness of approximately 21μ. After that, 5 parts of cocoa butter and 0.2 parts of lecithin were added in advance to a long conchee, and the flakes (crushed dough) treated in the above-mentioned crushing process were added therein in several batches.
Conching treatment was performed at C for about 19 hours. Before finishing conching, add 13 parts of vegetable oil to about 159 tons, further add 0.05 part of polyglycerin condensed ricinoleic acid ester, and 0.02 part of fragrance, and after finishing conching, tempering treatment in the usual manner, It was poured into a mold and solidified.

The chocolate thus obtained had the same rich cream flavor as the previous example and was extremely delicious.

Example 3 (Application to white chocolate) 16 parts of cocoa butter was heated and melted at about 45°C, and 0.2 part of lecithin, 0.05 part of sucrose fatty acid ester,
31 parts of sugar, 8 parts of lactose and 24 parts of whole milk powder were added and mixed for about 7 minutes in a Niguu.Next, 4 parts of fresh cream (water content 49%) was added to this mixture and further mixed for about 6 minutes. . All of the above steps were carried out at a product temperature of 45 to 50"C.Then, the dough was crushed using a five-stage roll and subjected to lip lining treatment to a particle size of approximately 20 to 21μ. After that, the dough was preliminarily coated with cocoa butter. 7 parts, 10 parts of vegetable oil, and 0.2 parts of lecithin, and the flakes (crushed dough) treated in the above-mentioned crushing process were added in several portions, and the mixture was heated at 48 to 52°C for about 19 hours. Conching treatment was carried out.At about 159 ml before the end of conching, 0.05 part of polyglycerin condensed ricinoleic acid ester and 0.0 part of fragrance were added.
After conching was completed by adding 02 parts, the mixture was tempered in a conventional manner, poured into a mold, and solidified.

The white chocolate thus obtained had a fresh, creamy flavor that melted in the mouth and was extremely delicious.

(Effects) As described above, according to the present invention, it is possible to produce chocolates with good flavor and taste by directly adding an oil-in-water emulsion such as fresh cream to a strawberry cholate raw material mixture without phase inversion. It became.

Claims (2)

[Claims] (1) When producing chocolates, after adding and mixing raw materials such as cacao mass, sugars, fats and oils, emulsifiers, and if necessary further milk powder, flavoring agents, flavoring agents, etc., an oil-in-water emulsion is added to the mixture, A method for producing chocolate, which is then subjected to refining, conching, and tempering treatments in the usual manner. (2) The method according to claim (1), wherein lecithin and sucrose fatty acid ester are used as emulsifiers.