JPH0662744A - Production of powder chocolate - Google Patents

Abstract

PURPOSE:To simply produce the powder chocolate without employing a large device-using method such as a freezing grinding method, a spray-cooling method or a spray-drying method. CONSTITUTION:The method for producing the powder chocolate is characterized by adding a physical force to a gas-containing chocolate having opened gas phases to separately loose fine particles in the solid phase constituting the chocolate. Thereby, the powder chocolate can be produced by a simple method.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a powdered chocolate obtained by loosening an aerated chocolate having a continuous vapor phase.

[0002]

2. Description of the Related Art Powdered chocolate is manufactured by a freeze pulverization method, a spray cooling method, a spray dry method, or the like. The freeze-grinding method has problems that the energy cost for cooling the chocolate at a low temperature increases and that the powder has corners and is unlikely to be spherical. In the spray cooling method, chocolate in a molten state is sprayed into an atmosphere below its solidification temperature to be powdered, but there is a problem that the energy cost for cooling is large. In the spray-dry method, chocolate is prepared as an oil-in-water emulsion and dehydrated by spray drying to be pulverized, but the energy cost for evaporating water at high temperatures becomes large, deterioration of oil and fat due to heat history, volatile flavor wear I have a problem.

Further, in order to adopt these methods, a large-sized apparatus is generally required, there is little problem of energy cost as in the present invention, and a method for easily producing powdered chocolate is not known.

[0004]

The problem to be solved by the present invention does not depend on a method using a large apparatus such as a freeze pulverization method, a spray cooling method, or a spray dry method.
The purpose is to easily manufacture powdered chocolate.

[0005]

Means for Solving the Problems The present inventors arrived at the present invention by finding that powdered chocolate can be easily prepared by shaving an aerated chocolate prepared so that the gas phase forms a continuous phase with a slicer or a knife. did. The present invention is specifically described as follows. A surfactant having a whipping function is added to chocolate to bring it into a molten state. This is agitated with a stirrer such as a Hobart mixer or a continuous whipper so that the gas phase forms a continuous phase and is cooled and solidified. The solidified aerated chocolate has a property of being brittle and easily broken, and powder chocolate can be produced by loosening the solid phase fine particles constituting the solid chocolate by an operation such as shaving with a slicer or a knife.

The fats and oils used for chocolate are edible fats and oils and are not limited as long as they solidify in the temperature range usually used. 30-70% of fats and oils are suitable. If too much, it becomes oily. The solid content is cacao mass, cocoa, milk powder,
Generally used ones such as sugars may be used.

The surfactant is a polyglycerin fatty acid ester, particularly tri- or tetraglycerin monostearic acid ester, or a monoglyceride derivative, especially glycerin succinic acid stearic acid ester, each in a total amount of 0.5 to 5.0%, preferably 1 0.0-3.0%, and lecithin 0.5-5.0%, preferably 1.0-3.0
%use.

When the above surfactant is added to chocolate and dissolved and then foamed, the overrun becomes close to 200%. At this point, chocolate is dispersed as fine particles in the continuous phase of air. This particle size is 5-10
It is 0 μm.

[0009] Powder chocolate can be easily produced by cooling the foamed chocolate in a temperature range where it solidifies, and then loosening it after solidification.

[0010]

[Function] When whipped chocolate containing a specific surfactant, gas gradually enters the chocolate (gas in chocolate), and when whipped further,
The phase inversion occurs at a certain time and the chocolate spheres are dispersed in the gas (chocolate in gas). It is considered that the chocolate spheres do not float in the gas, and the chocolate spheres are connected to each other by the cross-linking of the surfactant and are present in the gas. By breaking this bridge, the chocolate spheres can be easily dispersed.

[0011]

【Example】

[Example 1] Cocoa mass 15 parts by weight (the same applies hereinafter), 20 parts of whole milk powder, 25 parts of cocoa butter, 40 parts of sugar, 0.3 parts of lecithin, 2 parts of tetraglycerin stearate and lecithin. Add one copy,
It melted by heating. The chocolate was brought to 35 ° C. and foamed with a Hobart mixer. (The composition of the aerated chocolate is shown in Table 1, and the required foaming time and overrun are shown in Table 2.) This was solidified at 10 ° C., solidified and then ground with a slicer to obtain powdered chocolate. The particles of the powdered chocolate had a spherical shape with a particle size of about 50 μm.

[Example 2] 10 weight of cocoa (hereinafter the same)
Parts, 5 parts of whole milk powder, 25 parts of sugar, 50 parts of coconut oil, and 10 parts of soybean oil were added to 1.5 parts of glycerin succinic acid stearate and 2 parts of lecithin, and heated and dissolved. The chocolate temperature was set to 40 ° C. and the mixture was whipped with a Hobart mixer. (The composition of the aerated chocolate is shown in Table 1, and the required foaming time and the overrun are shown in Table 2.) This was solidified at -20 ° C, solidified, and then ground with a slicer to obtain powdered chocolate. The particles of the powdered chocolate had a spherical shape with a particle size of about 30 μm.

[0013]

Industrial Applicability According to the present invention, it becomes possible to produce powdered chocolate by a simple method.

[Table 1] Aerated chocolate composition (numerical values indicate parts by weight) ―――――――――――――――――――――――――――――――――― Ingredients Example 1 Example 2 ―――――――――――――――――――――――――――――――――― Cocoa Mass 15-Cocoa-10 Whole Milk Powder 20 5 cocoa butter 25-coconut oil-50 soybean oil-10 sugar 40 25 lecithin 0.3 + 12 tetraglycerin stearate 2-glycerine succinate stearate-1.5 ―――――――――― ――――――――――――――――――――――――

[Table 2] Required foaming time and overrun ―――――――――――――――――――――――――――――――――― Example 1 Example 2 ―――――――――――――――――――――――――――――――――― Required foaming time 5 minutes 3 minutes Overrun 180% 230% ― ―――――――――――――――――――――――――――――――――

Claims (1)

[Claims] 1. A method for producing a powdered chocolate, which is obtained by applying a physical force to an aerated chocolate having a continuous gas phase to loosen the solid phase fine particles constituting the aerated chocolate.