JPH06343391A - Production of chocolate - Google Patents

Abstract

PURPOSE:To obtain chocolate with smooth and thick touch feel by decreasing the size of the particles in the chocolate. CONSTITUTION:The solid particles in a chocolate stock are made into those <=1mum (a majority thereof being <=10mum in diameter by a method using a jet mill or ultra-high-pressure impact, and, for the purpose of improving the workability of the resultant particles, an emulsifier (esp. sucrose erucic ester or polyglycerin-condensed ricinoleic ester) is added to the above particles to produce the objective chocolate.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention refers to a solid substance in a raw material (a solid substance in the present invention means a component which is insoluble in water and does not melt even at about 60 ° C. in the absence of water), for example, a paste form. The present invention relates to a method for producing a chocolate having a very fine smooth texture and taste by ultrafinely pulverizing solids other than oil and fat in cocoa mass, such as whole milk powder or powdered sugar.

[0002]

2. Description of the Related Art Chocolate has a structure in which finely divided solid particles are wrapped in fats and oils in the manufacturing process thereof. The smaller, the smoother the mouth feels and the higher the quality. However, if it is excessively atomized, the surface area increases and the amount of oil and fat adhering to the outer peripheral surface of the fine particles tends to be insufficient, and as a result, the fluidity of the chocolate decreases and exhibits a high viscosity, making it difficult to produce. However, it causes defects such as poor melting of the finished product in the mouth.

Therefore, conventionally, the particle size of solid particles is about 2
The particle size is about 0 μ and smaller than that, for example, 1
Chocolate having a particle size of 0 μ was practically difficult to produce with a normal amount of fats and oils, except when a large excess amount of fats and oils was added as compared with usual chocolates. The crushing means may also be a method generally used in the past (for example, sugar is a powdered sugar machine having a hammer mechanism, cacao mass is a refining roll), but these are easy to finely pulverize, and particles to be obtained. Is inferior in the uniformity of the particle size, and is likely to be accompanied by disadvantages such as long crushing time.

The object of the present invention is to efficiently produce ultrafine particles which could not be produced or are disadvantageous as described above, and to obtain chocolate having excellent fluidity without excessive use of fats and oils. And that is what was achieved.

[0005]

In general, chocolate has cocoa mass, cocoa butter, whole milk powder, powdered sugar and lecithin as its main constituent raw materials. In the present invention, the first invention (claim 1, Those described in 2, 3, 4 or 5 are referred to as the 1st, 2nd, 3rd, 4th or 5th inventions respectively. In the same below, powdered sugar (comprising sucrose) is the 2nd invention. In the present invention, powdered sugar and other low fats (in the present invention, those having a fat content of less than about 10% are called low fat, those having a fat content of about 10% or more are called high fat) solid particles in raw materials, and in the third invention, granular materials All raw materials including
Each of them is pulverized. As for the degree of ultra-fine pulverization, almost all of the particles have a particle size of 15 μm or less, and those having a particle size of 10 μm or less occupy the majority.
It is less than μ and less than 5 μ is a majority.

In the fourth invention, a jet mill is used as a low-fat raw material (including sucrose) as a means for ultrafine pulverization, and a high-fat raw material (eg cacao mass or whole milk powder).
Is characterized in that it is added with oils and fats to make it fluid and then it is subjected to an ultrahigh pressure homogenizer.

The jet mill has a mechanism of injecting pressurized air to thereby crush the particles or particles to a chamber wall to a certain particle size, and the air pressure is usually 7-8kg / cm ²
It is about degree. Further, the ultra-high pressure homogenizer is used for a solid substance dispersed in a liquid substance, for example, a fluid is collided under an ultra-high pressure of 1600 kg / cm ² and crushed by the impact force.

The emulsifier used may be any emulsifier having a viscosity-reducing effect without adversely affecting the flavor, such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester,
Propylene glycol fatty acid ester and the like can be counted. In the fifth invention, sucrose erucic acid ester or polyglycerin condensed ricinoleic acid ester is particularly used. The timing of adding the emulsifier is not particularly limited, but is usually performed in the conching step. The addition amount was 0.
2 to 1.0%, preferably 0.2 to 0.6%.

The steps for producing chocolate in the present invention are conventional methods other than the above. That is, the finely pulverized raw materials are mixed, passed through a refining roll, subjected to a conche, tempered, filled in a mold, cooled and cured, and then released and packed in a package.

[0010]

When almost all of the particle diameters of solids in the chocolate raw material are set to 15 μm or less, the surface area of the particles is about 2 to 4 times as large as that of ordinary chocolate. Therefore, unless the amount of fat and oil added is increased accordingly, the amount of fat and oil adhering to the particles decreases, which increases the viscosity and loses fluidity, causing the behavior of substances such as mayonnaise (even if it is made to flow down, it falls into a liquid state). Without doing so, it behaves like a lump, a so-called battering phenomenon). If the battering phenomenon occurs, it hinders the transportation of chocolate, the fixed amount filling into the mold, and the like, and the production is confused.

An emulsifier having a viscosity-reducing effect may be added to eliminate the batter phenomenon. In the present invention, sucrose erucic acid ester or polyglycerin condensed ricinoleic acid ester is particularly effective. The addition amount is 0.2 as described above.
~ 1.0% is sufficient. If the amount is smaller than this, the effect of eliminating the bloating phenomenon is not so great, and if the amount is too large, the viscosity is too low to have an appropriate viscosity and structure.

(Experimental example 1) Jet mill A powder mill crushed to about 60 μm in advance is put into a jet mill (STJ-200 manufactured by Seishin Enterprise Co., Ltd.) with a capacity of 4 kg / H.
And crushed. When this was measured with a laser diffraction type particle size distribution analyzer, it was found that the particle size was 5.69μ or less.
%, 5 μm or less was about 85%, and 2.77 μm or less was 50%. (Experimental Example 2) Granulated sugar was pulverized by using the jet mill of Experimental Example 1 and supplying the raw material at a capacity of 4 kg / H.
90% for 7.13μ or less, about 70% for 5μ or less, 3.2
50% was 0 μ or less.

(Experimental Example 3) Cocoa mass was melted in a water bath at 60 ° C., whole milk powder was added to and mixed with it, and then cocoa butter, vegetable oil and lecithin were further added and mixed to obtain a uniform mixture. High pressure homogenizer (Microfluidizer made by Microfluidex Corporation)
Processed in. The composition table at that time is as shown in Table 1 below, and the particle size of the obtained product is 7.43 μ or less, 90%,
About 5% or less was about 70%, and about 3.65μ or less was 50%.

[0014]

[Table 1]

[0015]

【Example】

(Experimental Example 1) Chocolate is prepared according to a conventional method. That is, cacao mass and cocoa butter are separately heated to about 60 ° C. in a water bath and melted. Powder raw material (Example 1
Mix powdered sugar, whole milk powder and powdered powder treated in the same manner as in (1) and add cocoa butter. Addition of a part of cocoa butter in the conching step and addition of lecithin are performed according to a conventional method. After passing the mixture through a refining roll, 0.6 part of sucrose erucic acid ester was added in a conching step, and after conching, a fragrance was added, and then processed according to a conventional method to form chocolate. The mixing ratio of each raw material is shown in Table 2 below.

[0016]

[Table 2]

(Experimental Example 2) The same treatment as in Example 1 was carried out to obtain powdered sugar. On the other hand, high-fat raw materials (kao mass, whole milk powder, cocoa butter, vegetable oil and lecithin) were treated in the same manner as in Example 3. 33 parts of the former (powdered sugar) and 6 parts of the latter (high-fat raw material)
When mixed with 6.4 parts, the mixture was passed through a refining roll for conching, 0.4 part of polyglycerin condensed ricinoleic acid ester was added, and after conching, the perfume of 0.1% was added.
2 parts were added, and then, processed according to a conventional method and molded into chocolate. It should be noted that the above compound could be conching at a viscosity of 200 P (temperature of 40 ° C., by a B-type viscometer), but when polyglycerin condensed ricinoleic acid ester was not added, the viscosity at the time of conching was prepared. Was 600 P (temperature: 40 ° C., measured by a B-type viscometer), and conching was not easy, and subsequent steps, that is, tempering and filling molding were difficult.

[0018]

[Effect] The chocolate according to the present invention is different from the conventional chocolate in texture. That is, compared to conventional chocolate, the product of the present invention melts in the mouth gently and smoothly, has a fine texture and a smooth texture, and has a taste that is more refined in quality than the conventional one and has a flavor. Is excellent. The first invention chocolate, which does not necessarily require fine pulverization of solids of high-fat raw materials, contains coarser granules than the second or third invention chocolate, but is far finer than conventional ones. Due to the presence and the overall moist quality, even if there is some coarseness of grain size, it is concealed and not perceived, and it has a sufficient initial quality of the present invention.

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[Procedure amendment]

[Submission date] June 7, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0001

[Correction method] Change

[Correction content]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid substance in a raw material (a solid substance in the present invention means a component which is insoluble in oil and does not melt even at about 60 ° C. in the absence of water), for example, a paste form. The present invention relates to a method for producing a chocolate having a very fine smooth texture and taste by ultrafinely pulverizing solids other than oil and fat in cocoa mass, such as whole milk powder or powdered sugar.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0015

[Correction method] Change

[Correction content]

[0015]

EXAMPLES Example 1 Chocolate is prepared according to a conventional method. That is, cacao mass and cocoa butter are separately heated in a water bath at about 60 ° C. to dissolve them. Powder raw material (Experimental example 1)
Powdered sugar, whole milk powder, and powdered powder treated in the same manner as in 1. are mixed in cocoa mass, and cocoa butter is further added. Addition of a part of cocoa butter in the conching step and addition of lecithin are performed according to a conventional method. After passing the mixture through a refining roll, 0.6 part of sucrose erucic acid ester was added in a conching step, and after conching, a fragrance was added, and then processed into a chocolate by a conventional method. The mixing ratio of each raw material is shown in Table 2 below.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

(Example 2) The same treatment as in Experimental Example 1 was carried out to obtain powdered sugar. On the other hand, high-fat raw materials (cocoa mass, whole milk powder, cocoa butter, vegetable oil and lecithin) were treated in the same manner as in Experimental Example 3. 33 parts of the former (powdered sugar) and 6 parts of the latter (high-fat raw material)
When mixed with 6.4 parts, passed through a refining roll and conching, 0.4 part of polyglycerin-condensed ricinoleic acid ester was added, and after conching, the perfume of 0.1% was added.
Two parts were added, and then, processed according to a conventional method to form chocolate. It should be noted that the above compound could be conching at a viscosity of 200 P (temperature of 40 ° C., by a B type viscometer), but when a polyglycerin condensed ricinoleic acid ester was not added, the viscosity at the time of conching was prepared. Was 600 P (temperature: 40 ° C., measured by B-type viscometer), and conching was not easy, and subsequent steps, that is, tempering and filling molding were difficult.

Claims (5)

[Claims] 1. Sucrose is contained in almost all of the particles in an amount of 15
A method for producing chocolate, which comprises using an ultrafinely pulverized product having an amount of less than or equal to μ and less than or equal to 10 μ and adding an emulsifier. 2. An emulsifier for powder raw material having a fat content of less than about 10%, which is obtained by ultrafinely pulverizing almost all solid materials in the powder raw material to be 15 μm or less and 10 μm or less in a majority amount. A method for producing chocolate, characterized in that a product to which is added is used. 3. A material obtained by adding an emulsifier to an ultrafinely pulverized raw material having a granular material so that almost all of the solid matter therein is 15 μm or less and the solid matter is 10 μm or less. A method for producing chocolate, characterized in that it is used. 4. A powder raw material having a fat content of less than about 10% is produced by a jet mill so that almost all solid matters in the raw material are 15 μm or less, and 10 μm or less are a majority amount. A raw material containing solid matter at 10% or more is made by adding fats and oils to a fluid state, and then using an ultrahigh pressure homogenizer, which is obtained by adding ultrafinely pulverized products to each of which an emulsifier is added. Method. 5. The method for producing chocolate according to claim 1, 2, 3 or 4, wherein sucrose erucic acid ester or polyglycerin condensed ricinoleic acid ester is used as an emulsifier.