JPH10113124A - String-like chocolate and molded chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide string-like chocolate for keeping a shape without melting with each other even at the time of being folded back and piled up in an extruded and molded state and a molded chocolate kind provided with appropriate fragility and melting property by the string-like chocolate. SOLUTION: This string-like chocolate keeps the shape without melting with each other even at the time of being folded back and piled up in the extruded and molded state. For the base of the string-like chocolate, fat components are composed of cacao butter, cacao substituting butter and milk fat. Natural wax whose melting point is higher than 60 deg.C is added to the base. For the natural wax, total fat portion is 29-35wt.% and 0.1-1.5wt.% is included for the fat portion. The plural lines of the string-like chocolate are folded back and piled up inside a molding die while being extruded and molded. Voids and clearances or the like are formed inside by the folding and piling of the string-like chocolate, the shape of the string-like chocolate is kept on a surface without melting with each other and molded chocolate formed in a required shape is attained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an extruded string-shaped chocolate and to molded chocolates formed by folding and stacking the string-shaped chocolate.

[0002]

2. Description of the Related Art Ordinary stick chocolate is prepared by extruding chocolate dough tempered (prepared) from a plurality of pores formed in a die at the tip of an extruder into a bar shape on a belt or the like, and then cooling it. It can be obtained by: A product called a choco cosplayer having a length of 3 to 10 mm and a diameter of 1 to 2 mm can also be obtained by extrusion, but this method involves extruding tempered chocolate while cooling it. It is also applied to molded chocolate.

[0003]

In the above-mentioned conventional stick chocolate dough, if it is folded immediately after being extruded, it easily melts into a lump and loses its shape when extruded. It was extremely difficult to make a product by folding the chocolate in a shape. In the case of the choco-cosplay type, the shape is kept by quenching immediately after extrusion, so folding after extrusion is almost impossible, and the surface becomes less glossy. As a result, it was necessary to apply a gloss as a secondary process after molding to finish the product with a good appearance.

[0004] An object of the present invention is to make chocolate dough components that are hardly meltable even when they are in contact with each other in a primary molding state, so that the shape of the chocolate dough does not melt even when folded and stacked in an extruded state. An object of the present invention is to provide string-like chocolate to be retained.

[0005] Another object of the present invention is to form a string-shaped chocolate extruded as a primary molded product into a molded chocolate with a molding die. The object of the present invention is to provide an unprecedented molded chocolate having an appropriate brittleness and meltability in the mouth while maintaining the surface shape and forming a surface shape, and having appropriate brittleness due to cavities and gaps generated inside.

[0006]

SUMMARY OF THE INVENTION One of the objects of the present invention is to provide a string-shaped chocolate which retains its shape without being fused to each other even when it is folded and stacked in an extruded state. The dough has a fat component consisting of cocoa butter, cocoa substitute fat, milk fat, etc., to which natural wax having a melting point of 60 ° C. or more is added, and the chocolate dough has a total fat content of 29 to
At 35% by weight, 0.1 to 1.
5% by weight.

Another aspect of the present invention is that a plurality of string-shaped chocolates having the above-described structure are extruded and stacked in a molding die while being folded, and the folds of the string-shaped chocolates cause the hollows and gaps to be formed therein. Etc. are formed, and the shape of the string-like chocolate is maintained without melting on each other on the surface thereof.

[0008] In the above-described structure, the string-shaped chocolate does not melt even when it is in contact with each other immediately after being extruded, and thus keeps its shape. A decrease in surface gloss due to the above is prevented, resulting in a glossy product.

[0009] When molded chocolate is formed by using the string-shaped chocolate as a primary molded product, since the surface area is large due to cavities and gaps formed inside, moderate brittleness and meltability in the mouth are obtained. Even when the product form is bulky, such as spherical, the texture in the mouth is better than that of a solid block, and the flavor of chocolate can be sufficiently appreciated.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiment shown in the figure discloses a case in which a string-shaped chocolate extruded is used as a primary molded product and a spherical molded chocolate is molded by a molding die. In preparing the chocolate dough, the fat content is made lower than that of a normal chocolate dough. The fat content of ordinary chocolate dough is 33-35% by weight,
If the oil content is 29.5% by weight or less, the viscosity of the chocolate is too high, making it difficult to prepare chocolate dough. If the oil content is 34% by weight or more, the viscosity is too low, and the chocolates harden. Therefore, the fat content is 29.5 to 34% by weight, preferably 30 to 32% by weight.

The chocolate dough thus prepared is placed in a stirring vessel and stirred with a stirring rod while adding an emulsifier to prepare a chocolate dough. As the emulsifier, lecithin or the like is usually used to lower the viscosity and the yield value. In this embodiment, a sugar ester is used. Sugar esters include HLB (Hydrophile-Lipophile Balanc).
e) The value, that is, the hydrophilicity-lipophilic balance value is preferably 3 or more, particularly preferably 5 to 10. HLB value is 3
If it is less than the above, the viscosity and the yield value are too low, and if it is more than 10, the effect is not changed and the price is merely high.

When the sugar ester is used, the viscosity is reduced but the yield value is not reduced, so that a so-called "bottled" chocolate material is obtained, which is important for the present invention which requires shape retention. In addition, chocolate having a glossy surface can be obtained by using sugar ester. The effect can be expected even if other emulsifiers such as lecithin are used in combination based on sugar ester.

The sugar ester is used in an amount of 0.2% or more, preferably 0.3% or more, based on the total weight of the chocolate.
0.6%. If the content is 0.2% or less, the viscosity lowering efficiency becomes too small and the chocolate becomes too hard. Even if 0.6% or more is added, the effect does not change at all.

A natural wax having a melting point of 60 ° C. or higher is added in order to lower the viscosity of the chocolate and maintain the yield value, but to further increase the yield of the chocolate having a higher yield value. As the natural wax, those having a melting point of 60 ° C. or more, preferably 70 ° C. or more are good, and the types thereof include vegetable carnauba wax,
Candelilla wax, rice wax, or bean wax as an animal is preferred.

The amount of the natural wax used is 0.1% or more, preferably 0.1-1.
5%. If it is less than 0.1%, the effect of increasing the yield value is small, and if it exceeds 1.5%, the viscosity is also increased, so that not only extrusion becomes difficult, but also the chocolate has a poor texture. The natural wax is dissolved in an oil or fat such as cocoa butter or cocoa butter substitute fat and added.

[0016] The chocolate dough thus prepared is a mass having a viscosity that cannot be measured with a normal viscometer. The mass is transferred to an extruder (preferably a twin-screw extruder), and as shown in FIG. 1, the chocolate dough 3 is extruded from a die 2 at the tip of a kneading cylinder 1 to be primarily formed into string-like chocolate 4. In the cord-like chocolate 4, even after the primary molding, the chocolate dough is not melted and formed into a lump even if it is in contact with each other even after the primary molding, and the shape is maintained.

The extruding means is not limited to the extruder, but may be other commonly used means, for example, a monopump or a batch type, and the drive source may employ any of hydraulic pressure, air pressure and the like.

The string-shaped chocolate 4 extruded is
As shown in the figure, the mold is immediately filled as it is.
The forming die comprises a mating die 5 made of a thick plate, and a required number of hemispherical forming recesses 6 are formed on the plate surface at regular intervals. Filling is performed by dropping a required number of string-like chocolates 4 in each molding recess 6 and folding the stack up to the opening of the molding recess 6 to form a half of the final molded product.

The string-like chocolate 4 in the molding recess 6 is
Because it is hard to melt except for the parts that are folded and in contact with each other, even if partial melting occurs internally, the overall shape of the string during primary molding is maintained, and quenching during extrusion molding is unnecessary. Therefore, the gloss of the surface is also maintained.

After the filling, as shown in FIG. 2, the two mating dies 5 and 5 are put together, and the forming recesses 6 and 6 are overlapped. Melt, form into a sphere, and cool through a cooling device (not shown). By this cooling, the hemispherical molded product is integrated, and the string-like chocolate 4 is completely solidified.
The shape of the string-like chocolate 4 as shown in FIG. 1 is a spherical molded chocolate 7 having a surface shape maintained without melting, that is, a molded chocolate.

Inside the mold chocolate 7,
Due to the folding of the string-like chocolate 4, the cavities 8 and the gaps 9 as shown in FIG. 4 are formed, whereby a large surface area is formed, and it has moderate brittleness and meltability in the mouth. Even if it is a bulky lump, it can be easily crushed by a slight pressure in the mouth and melted immediately, so that the texture is really more preferable than that of a solid block. In addition, due to the surface shape of the string-shaped chocolate 4 weaving multiple times, a taste that cannot be obtained from the surface shape obtained by engraving the mold surface of the mold occurs, and depending on the stacking method, it is possible to give an impression such as a hand cone. Become.

The illustrated embodiment relates to the molding of a spherical mold chocolate 7 by string-like chocolate, but the appearance is not limited to a simple spherical shape, and is omitted in the figure. Needless to say, it is possible to arbitrarily mold a mold chocolate such as a cubic or rectangular parallelepiped, a pyramid, etc., and drop it from an extruder directly onto a belt and solidify, or fill an appropriate container and solidify. Various products can be developed using string-shaped chocolate.

Furthermore, it is also possible to mix solids such as nuts on the outer surface or inside during molding of the molded chocolate, and the color of the string-shaped chocolate is not limited to the chocolate color, but may be white, red or other colors. It is possible to form one mold chocolate using not only one color but also several colors.

[0024]

Example: Chocolate formulation (% by weight) Cocoa mass 20.00 Whole milk powder 20.00 Sugar 44.45 Cocoa butter 14.30 Carnauba wax or candelilla wax 0.7 Vanillin 0.05 Sugar ester 0.50 (HLB7 use)

In the above-mentioned formulation example, the oil content is 31.0% by weight, and chocolate dough is produced according to a conventional method. The chocolate dough is tempered while being cooled by a kettle-type tempering machine.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing extrusion molding of a string-like chocolate according to the present invention and molding of a spherical molded chocolate by a molding die.

FIG. 2 is an explanatory view showing a molding state of a spherical chocolate.

FIG. 3 is a front view of a molded spherical chocolate.

FIG. 4 is a longitudinal sectional view of the same.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Kneading cylinder 2 Die 3 Chocolate dough 4 String chocolate 5 Matching mold 6 Molding recess 7 Spherical mold chocolate

 ──────────────────────────────────────────────────続 き Continued from the front page (72) Inventor Kazumi Matsuda 6-30 Honcho, Okayama City, Okayama Prefecture Inside Kabaya Foods Co., Ltd.

Claims (3)

[Claims] Claims: 1. A string-like chocolate which retains its shape without being fused to each other even when it is folded back and stacked in an extruded state.
A string-like chocolate comprising an oil component comprising cocoa butter, cocoa substitute fat, milk fat, and the like, to which a natural wax having a melting point of 60 ° C. or more is added. 2. The string-shaped chocolate dough according to claim 1, wherein the total fat content is 29 to 35% by weight and natural wax is 0.1 to 1.5% by weight based on the fat content. chocolate. 3. A plurality of string-shaped chocolates according to claim 1 or 2 are extruded and folded back and stacked in a molding die, and cavities, gaps and the like are formed inside by folding of the string-shaped chocolates. A molded chocolate made of a string-like chocolate, characterized in that the chocolate is made of a mold chocolate of a required shape whose surface has the shape of the string-like chocolate kept without melting.