JPH04248950A - Production of heat-resistant chocolate-coated food - Google Patents

Abstract

PURPOSE:To improve the weak points of a chocolate-coated food which is liable to be thermally deformed and melted and lose its commercial value, and further to prevent the center of the food from wetting when the center is coated with the chocolate. CONSTITUTION:In the first invention, water is sprayed on the center of the food simultaneously when or after the chocolate is sprayed on the center in a panning method in which the addition and cooling solidification of the sprayed chocolate are repeated. In the second invention, water is not sprayed in the initial several steps of the above-mentioned repeating steps.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION The present invention relates essentially to the production of heat-resistant chocolate-coated food products by the process of panning. Panning in the present invention refers to putting a center into a tool or device such as a revolving pan (hereinafter referred to as bread), dragier, demolin, etc., and while rotating or operating the center, pour chocolate, etc. in an amount that covers the surface of the center by hand or by spraying. Spray repeatedly by
Coated food is produced by repeatedly covering the product evenly and then cooling and solidifying it with cold air.

0002

BACKGROUND OF THE INVENTION Conventionally, there has been a panning method in which the center is coated with chocolate, and various chocolate-covered foods have also been commercially available.

0003

[Problems to be Solved by the Invention] When the ambient temperature rises, the surface of chocolate-covered foods becomes soft, deforms, melts, or adheres to other objects. When a chocolate-covered food product becomes like this, it is a fatal defect and can be said to have lost its commercial value. The object of the present invention is to solve the above-mentioned drawbacks, that is, to obtain a heat-resistant chocolate-covered food product that does not melt easily even if the ambient temperature rises to some extent.

0004

[Means for Solving the Problems] The center in the present invention is not particularly limited as long as it is solid. For example, nuts such as almonds, peanuts, cashews, hazelnuts, pistachios, raisins, chestnuts, dried fruits with reduced water content, puffs such as rice puffs and corn puffs, candies such as jelly, nougat, caramel, candy, and biscuits. There are other types of pottery. The chocolate referred to in the present invention includes not only the usual chocolate dough and semi-chocolate dough, but also fats and oils other than chocolate fats, sugars,
It also includes cream dough with chocolate-like physical properties whose main ingredient is solids such as dairy products. As the oil other than cacao butter, particularly bloom-resistant oils and fats are preferably used.

The number of repetitions varies depending on the desired thickness of the chocolate coat, but is usually 10 to 50 times.
Degrees are fine. The water used in the present invention may be any water as long as it is suitable for food hygiene. Normally, use room temperature city water. Sprinkling water on chocolate means mixing chocolate and water so that water is mixed into the chocolate. The water that was then visible to the naked eye on the surface of the center coating has now been incorporated into the chocolate, making it completely smooth.

[0006] In the second invention (the invention according to claim 1 or claim 2 is referred to as the first invention or the second invention, respectively. The same applies hereinafter), water is not sprayed during the first few times of chocolate spraying. In other words, only chocolate is coated until a coating with a thickness of about 1 mm is formed from the center. Examples of the aqueous solution in the present invention include those in which an appropriate amount of water-soluble fragrance is dissolved in water, those in which water-soluble vitamins such as vitamins B6 and B12 are dissolved in water, and fruit juice.

[0007]

[Effect] It is known that adding a small amount of water to chocolate improves the heat resistance and shape retention of chocolate, but chocolate that already contains water (hereinafter referred to as water-containing chocolate) is evenly distributed in the center during panning. cannot be coated. This is because water-containing chocolate has a much higher viscosity than regular chocolate. In the present invention, since water is mixed into the chocolate dough during panning without adding water to the chocolate dough in advance, there are no operational defects as described above, and the coating work is facilitated.

[0008] The water or aqueous solution mixed into the chocolate according to the present invention becomes more uniformly dispersed through a normal setting period after the chocolate is coated. Second
In the invention, a layer of chocolate that does not contain moisture is interposed between the center and the chocolate containing moisture, and this layer prevents the moisture from migrating to the center.

[0009]

[Example] (Example 1) Chocolate was manufactured using the following formulation. The chocolate dough is manufactured using conventional methods. Cocoa mass 20 parts Cocoa butter 15 parts Vegetable oil (Note) 5 parts Sugar 40 parts Whole milk powder 20 parts Lecithin Appropriate amount Flavoring Appropriate amount (Note) A bloom-resistant oil was used. For the center, use dried apples cut into appropriate sizes (approximately 3 g each). Pour 150 parts of the center into the pan. The chocolate dough with the above formulation is kept at 35°C. While rotating the pan, sprinkle 7.5 parts of the chocolate batter as evenly as possible in the center of the pan. With the chocolate dough completely spread around the center, cool it by blowing cold air on it. Once the chocolate has solidified until it no longer sticks to each other, spray 0.5 part of water into the pan. Continue rotating until the surface of the chocolate is no longer sticky due to moisture. Repeat this process until about 225 parts of the chocolate dough has been sprinkled. Finally, coat with polish. Each finished product had about 3 g of dried apple coated with about 4.5 g of chocolate. The moisture content of each piece of chocolate was 3%. The flavor of this product was good, and the texture and melt-in-the-mouth quality were comparable to those of products without added water. The results of the heat resistance test for this product are as follows.

[Table 1] Heat resistance test conditions a... Repeated heating at 33°C for 8 hours and 20°C for 16 hours b... Repeated heating at 35°C for 8 hours and 20°C for 16 hours c... Repeated heating at 37°C for 8 hours and 20°C for 16 hours Heated sample of this product...Product control product according to this example...Result of heat resistance test of product without adding water in this example: H...Evaluation of heat resistance: ◎...The product does not lose its shape and there is no oil oozing. ○...The product does not lose its shape, but a slight amount of oil oozes out. △ ... Approximately 10% of the original shape of the product has lost its shape and a little oil oozes out. ×…The original shape of the product is lost and a lot of oil oozes out. B... Evaluation of bloom resistance ◎... No bloom. ○…There is no bloom, but the gloss is reduced. △... Slight bloom occurs. × … Bloom occurs.

(Example 2) Chocolate was manufactured using the following formulation. The chocolate dough is manufactured using conventional methods. Cocoa mass 18 parts Cocoa butter 17 parts Vegetable oil (Note) 5 parts Sugar 40 parts Whole milk powder 20 parts Lecithin Appropriate amount Flavoring Appropriate amount (Note) A bloom-resistant oil was used. Use roasted whole almonds for the center. Pour 150 parts of the center into the pan. The chocolate dough with the above formulation is kept at 35°C. While rotating the pan, sprinkle 7.5 parts of the chocolate batter as evenly as possible in the center of the pan. With the chocolate dough completely spread around the center, cool it by blowing cold air on it. Repeat the sprinkling and cooling of the chocolate until the thickness of the coated chocolate is approximately 1 mm. Spray 0.3 part of water evenly onto the product inside the pan while rotating. Continue rotating until the chocolate surface is no longer sticky. Repeat the chocolate sprinkling, cooling and water spraying until there are approximately 225 parts of chocolate dough. Finally, coat with polish. Each finished product had approximately 1.1 g of almonds coated with approximately 1.7 g of chocolate. Furthermore, the moisture content in each piece of chocolate was just under 3%. The flavor of this product was good, and the texture and melt-in-the-mouth quality were comparable to those of products without added water. Furthermore, even after long-term storage, the almonds did not become moist. The results of the heat resistance test for this product are as follows.

[Table 2] Conditions for heat resistance test: Same conditions as in Example 1. Sample of this product...Product control product according to this example...Results of the product heat resistance test of the product without adding water in this example...Evaluation details and evaluation criteria are the same as in Example 1.

(Example 3) Chocolate was manufactured using the following formulation. The chocolate dough is manufactured using conventional methods. Cocoa mass 18 parts Cocoa butter 17 parts Vegetable oil (Note) 5 parts Sugar 40 parts Whole milk powder 20 parts Lecithin Appropriate amount Flavoring Appropriate amount (Note) A bloom-resistant oil was used. The center is made by baking almonds with a powder mainly composed of Kanbai powder and liquid sugar (so-called Onoroke beans).
Use. Pour 150 parts of the center into the pan. The chocolate dough with the above formulation is kept at 35°C. While rotating the pan, sprinkle 7.5 parts of the chocolate batter as evenly as possible in the center of the pan. With the chocolate dough completely spread around the center, cool it by blowing cold air on it. Repeat the sprinkling and cooling of the chocolate until the thickness of the coated chocolate is approximately 1 mm. Spray 0.3 part of water evenly onto the product inside the pan while rotating. Continue rotating until the chocolate surface is no longer sticky. Repeat the chocolate sprinkling, cooling and water spraying until there are approximately 225 parts of chocolate dough. Finally, coat with polish. Each finished product was coated with about 1.6 g of Noroke beans and about 2.4 g of chocolate. Furthermore, the moisture content in each piece of chocolate was just under 3%. The flavor of this product was good, and the texture and melt-in-the-mouth quality were comparable to those of products without added water. In addition, even after long-term storage, the texture of the Onoroke beans did not change and they retained their crispy texture. The results of the heat resistance test for this product are as follows.

[Table 3] Conditions for heat resistance test: Same conditions as in Example 1. Sample of this product...Product control product according to this example...Results of the product heat resistance test of the product without adding water in this example...Evaluation details and evaluation criteria are the same as in Example 1.

(Example 4) Chocolate was manufactured using the following formulation. The chocolate dough is manufactured using conventional methods. Cocoa butter 30 parts Vegetable oil (Note) 5 parts Sugar 44 parts Whole milk powder 20 parts Color 1 Lecithin Appropriate amount Flavoring Appropriate amount (Note) A bloom-resistant oil was used. For the center, use orange-flavored gummy jelly shaped into spheres weighing approximately 3g each. Pour 150 parts of the center into the pan. The chocolate dough with the above formulation is kept at 35°C. While rotating the pan, sprinkle 7.5 parts of the chocolate batter as evenly as possible in the center of the pan. With the chocolate dough completely spread around the center, cool it by blowing cold air on it. Repeat the sprinkling and cooling of the chocolate until the thickness of the coated chocolate is approximately 1 mm. Orange juice with 0.3% water-soluble orange flavor added (BX40)0
．． Spray 5 parts evenly on the product inside the pan while rotating. Continue rotating until the chocolate surface is no longer sticky. Repeat the chocolate sprinkling, cooling and orange juice spraying until the chocolate dough is approximately 225 parts. Finally, coat with polish. Each product was coated with about 3 g of orange jelly and about 4.5 g of chocolate. The moisture content of each piece of chocolate was approximately 3%. This product had a more natural orange flavor than regular white chocolate with flavoring. The results of the heat resistance test for this product are as follows.

[Table 4] Heat resistance test conditions: Same sample as in Example 1 This product: Product control product according to this example: Product heat resistance test results when no water is added in this example: Evaluation details and evaluation Standards are the same as in Example 1

[0013]

[Effect] The chocolate produced according to the first invention and after the normal setting period has excellent heat resistance and shape retention, and its commercial value does not decrease even in hot seasons. In the product obtained according to the second invention, the center does not get wet and the flavor of the center is well maintained for a long period of time. Especially when using fruit juice instead of water, a product with a fresh flavor can be obtained.

Claims (2)

[Claims] Claim 1: While rolling the center, liquid chocolate is appropriately sprinkled on it, water or an aqueous solution is sprinkled at the same time as or after the chocolate is sprinkled, and the process is repeated to obtain the desired thickness. A method for producing a heat-resistant chocolate-coated food, which comprises forming a coating. 2. The method for producing a heat-resistant chocolate-coated food according to claim 1, characterized in that water or an aqueous solution is not sprayed during the first few times of the repeated operations.