JPH1075713A - Production of molded ganache and ganache forming mold - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing ganache that can be molded and has a wide variety of applications, and a mold for molding ganache. SOLUTION: This production of ganache comprises melting chocolate, etc., mixing the melt with hot aqueous components, cooling the mixture to 25-30 deg.C, then add a paste-like fused emulsifier of water-in-oil type to the mixture to emulsify the whole of the mixture to the water-in-oil type of emulsion, pouring the emulsion into a mold, and cooling the mold. This mold for molding ganache is a plastic mold having a plurality of recesses in a plane surface, sides of respective recesses being tapered so as to narrow their bottom.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing ganaches and a mold for ganaches, and more particularly to a ganache which can be easily separated from a mold by pouring the ganaches into a mold and cooling and solidifying the ganaches. The present invention relates to a method for producing ganaches and a mold for molding ganaches.

[0002]

2. Description of the Related Art Chocolate is originally a food which is not apt to contain water, and even if water of 1 to 3% is mixed, a thickening phenomenon (bottom) occurs and molding cannot be performed.
On the other hand, the so-called ganache, which is conventionally produced by mixing chocolate dough and creams, is an oil-in-water emulsified state, and when eaten, the rich aroma of cream and chocolate spreads in the mouth and is very delicious It is a taste-melting food with a good taste and is used as a high-end Western confectionery material. However, the specific usage of such ganache can only be used as sand for cakes, squeezed coating, center material of chocolate, etc., and at present, it cannot be molded as ordinary solid chocolate. As described above, ganache has a soft body and does not shrink even when poured into a mold and cooled. Therefore, conventionally, ganaches cooled and solidified at a low temperature are cut with a piano wire and molded.

[0003]

SUMMARY OF THE INVENTION As described above, according to the present invention, the conventional ganache has a releasability in molding.
Manufacturing ganaches with a wide range of applications that can be molded with shrinkage and release properties, while lacking shrinkage and making mold release impossible and limited use only. The purpose is to do so.

[0004]

Means for Solving the Problems According to the present invention, as a result of intensive studies in view of the above points, a paste-like water-in-oil emulsion is added to ganache and mixed to be poured into a mold. It has been found that the mold is easily separated when cooled. The present invention has been completed based on such findings.

That is, according to the present invention, chocolate is melted, and a heated aqueous component is added thereto and mixed.
After cooling to ３０30 ° C., and then adding and mixing a water-in-oil type emulsion melted into a paste, emulsifying the whole mixture emulsification system into a water-in-oil type, then pouring into a mold and cooling. A method of manufacturing ganaches, which is characterized by a plastic mold having a plurality of concave portions in one plane, wherein each concave portion has a tapered side portion so that a bottom portion is narrowed. Mold.

[0006] The chocolates in the present invention do not refer only to so-called chocolate specified in the regulations, in which the fat component consists solely of cocoa butter, but usually as a cocoa butter substitute fat used in place of cocoa butter. It also includes various chocolates using hard butter. Therefore, naturally known chocolates such as sweet chocolate or milk chocolate itself, as well as cacao mass, cocoa powder, cocoa butter or hard butter are rolled in a usual manner using one or two or more kinds, Chocolate dough obtained by conching treatment can be used. Further, in the present invention, white chocolates obtained by using solid components such as cocoa butter or hard butter and sugar, whole milk powder or skim milk powder without using cocoa or cacao mass can also be used. Color chocolates having various flavors and colors can be used in combination with a flavor material such as coffee or fruit.

As the aqueous component, creams, concentrated milk or various fruits, fruit juices, and the like using water, liquid sugar, natural fresh creams, milk and the like, and animal and vegetable oils and fats which have been variously developed so far have been used. Examples thereof include natural honey and Western liquors, and one or more of these can be used. In the present invention, these aqueous components are used and mixed so that the water content of the whole product becomes 18 to 23% by weight. When the water content is less than the lower limit, the composition becomes a water-in-oil type, but the viscosity becomes high and the workability deteriorates. If the content exceeds the upper limit, the oil-in-water type tends to be formed.

Further, the water-in-oil emulsion of the present invention is characterized in that the fat is composed of natural milk fat, not only natural butter but also animal and vegetable fats instead of milk fat. 78-87% by weight of various plastic fat compositions (various margarines) can be used. However, it is most preferable to use natural butter in terms of flavor.

In order to carry out the present invention, first, chocolates are heated and melted, and a heated aqueous component is added thereto and mixed. This operation is performed according to the conventional ganache manufacturing method. The same is acceptable. Therefore, the aqueous component may be heat-treated at a high temperature for the purpose of sterilization. However, as long as the aqueous component has been sterilized, it is not necessary to heat it at a high temperature, and it is the same as hot-melted chocolates. What is necessary is just to be in a state where the chocolates are cooled by the temperature or the addition of the aqueous component so that the chocolates are cooled and do not solidify. In addition, the mixing ratio of the chocolate and the aqueous component,
It is appropriate to mix 200 to 350 parts by weight of the former chocolates with 100 parts by weight of the latter aqueous component.
After mixing the above chocolates and aqueous components, about 2
Cool to 5-30 ° C. At this time, if the cooling temperature is too low, the viscosity of the mixture increases, and the subsequent operation becomes difficult. On the other hand, if the temperature is too high, the water-in-oil emulsion that has been cooled in the next step by adjusting the temperature so as to form a bent paste will melt, so the above temperature range is appropriate.

After the mixture of the chocolates and the aqueous component is cooled to about 25 to 30 ° C. as described above, the mixture is heated and softened to form a paste-like water-in-oil emulsion, followed by mixing. The mixing ratio of the water-in-oil emulsion is preferably 5 to 13 parts by weight of the water-in-oil emulsion per 100 parts by weight of the mixture of the chocolate and the aqueous component. In order to make a water-in-oil type emulsion into a paste, a rapid heating of a water-in-oil type emulsion such as butter or various margarines that are usually stored and solidified in a cool dark place causes emulsification destruction. Avoid it because there is a risk. Knead while heating and softening gradually to make a paste. When mixing the water-in-oil type emulsion prepared in the paste state, the whole emulsification system becomes a water-in-oil type by mixing so that the whole is kneaded well.

The well-kneaded water-in-oil mixture is poured into a mold, tapped and cooled. Cooling may be performed by rapid cooling in a normal refrigerator or a freezer. By cooling, the volume of the mixture poured into the mold shrinks, and the mold separates in about 30 minutes.

In the present invention, the mixture is produced by the above-mentioned method. When the mixture is to be emulsified into a water-in-oil type, ordinary emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, propylene A glycol fatty acid ester, a polyglycerin fatty acid ester, a polyglycerin condensed ricinoleate, or the like may be used. The appropriate amount of these emulsifiers added is 0.1 to 2% by weight based on the total weight of the product. The emulsifier may be added to the chocolate dough in advance.

The means of emulsification is not particularly limited, but it is preferable to mix and stir so that the whole becomes uniform immediately after the two components are combined. To determine whether the emulsion type is oil-in-water or water-in-oil, it can be easily determined by observing the emulsion under a microscope, but it can also be easily determined by applying a current to the emulsion as another method. Can be determined as follows: if energized, it is an oil-in-water type, and if it is not energized, it is a water-in-oil type. Incidentally, when the hydrous chocolates obtained by the present invention are observed under a microscope, it can be seen that the fats and oils are in a continuous phase and fine water droplet particles are dispersed in a dense state. In the present invention, in addition to the above-mentioned raw materials, phosphates, gums, saccharides and the like may be appropriately added and used.

The ganaches of the present invention obtained as described above not only refer to pure ganaches consisting of pure natural chocolate and natural dairy products, but also include various chocolates and dairy products. It includes those using various aqueous components and also mixing and using a water-in-oil emulsion such as margarine.

The mold according to the present invention is a plastic mold having a plurality of concave portions in one plane. Each concave portion has a tapered side portion so that a bottom portion is narrowed, and preferably, a plurality of concave portions are provided on a bottom bottom surface. It is preferable that the bottom surface is easily depressed by being pressed with a finger from the outside of the bottom, so that the mold can be easily separated. Here, as the mold, a concave portion having a desired shape is obtained by subjecting a sheet made of a thermoplastic synthetic resin such as polypropylene, hard polyethylene, polyethylene terephthalate, polystyrene or polyvinyl chloride to means such as compression molding or vacuum or pressure molding. Is preferably used.

The shape of the recess is such that one side of the upper portion of the recess is 1
50 mm to 300 mm, one side of the bottom is 100 mm
mm to 250 mm square with a depth of 100
It is preferable to use a mold having a cubic shape of mm to 250 mm, and a mold having 15 to 36 concave portions in one sheet is easy to use and convenient. (Figure 1
In the present invention, the shape of the concave portion is not limited to the above cubic shape. For example, plant leaves, flowers, petals, whole or parts of animals, buildings, sculptures, paintings, geometric figures, cartoon characters, Shapes such as landscapes, abstract figures, coins, medals, medals, and arts and crafts can also be used.

In order to mold into a shape as described above, continuous molding with a depositing machine or molding with a squeeze bag can be used, and a molded article molded as described above can be used for decoration of a cake or the like. In addition to the above usage, as a center material of praline chocolate,
Alternatively, it may be used as a center material for an enrobber, or for nappe or sand for decoration cakes and the like. In addition, the mold for molding ganaches in the present invention can be distributed in a state in which the ganaches are directly filled in the recesses of the mold, so that the mold itself also serves as a packaging tray (inner container). Not only is there no danger of breakage due to removal from the mold, but also there are many advantages such as no need for transfer work or special packaging materials.

[0018]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below, but these are only examples, and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean weight basis.

Examples 1 to 5 Commercially available chocolate (couverture (sweet)) having a fat content of 40% was heated to about 50 ° C., and was heated and sterilized at about 75 ° C. for 30 minutes. After adding and mixing a commercially available fresh cream, Western liquor was further added and mixed as a flavor material, and the mixture was cooled until the product temperature became about 28 ° C. On the other hand, commercially available natural butter, which is a water-in-oil emulsion, is heated and melted to prepare a paste, and the paste-adjusted butter at a temperature of about 20 ° C. is mixed to prepare ganaches. did. The emulsified type of ganaches was examined by a tester (Digital Multimeter, manufactured by Kasei Corporation) according to the state of electricity. The ganaches thus obtained were poured into a mold and tapped, and then allowed to stand in a refrigerator for 30 minutes. After standing, the mold was taken out of the refrigerator, and the mold was turned upside down to determine the releasability.

─────────────────────────────────── Experiment No. 1 2 3 4 5 6 ────チ ョ コ レ ー ト Chocolate 200 250 250 300 300 350 Cream 100 100 100 100 100 100 Western sake 24 28 28 32 32 45 Butter 20 20 30 30 50 50 ────────────────────────────────── Communication status None None None None None None Emulsion type W / OW / OW / OW / OW / OW / O ────────────────────────────────── Releasability * ○ ◎ ◎ ◎ ◎ ◎ ────────────────────────────────── Total moisture (%) 23 20 20 19 19 19 ────────────────────────────────── Butter ratio ** 6.2 5.3 7.9 6.9 11.6 10.1─────────────────────────────────── * ◎: mold release is very good, ○: mold release is good , ×: Poor mold release ** 100 parts by weight of a mixture of chocolate and an aqueous component, butter parts by weight

Comparative Examples 1 to 5 The following formulations were used in accordance with the examples. ─────────────────────────────────── ─────────────── ──────────────────── Experiment number 7 8 9 10 11 ─────────────────────── ─────────── Chocolate 200 250 300 200 300 Cream 100 100 100 100 100 Western liquor 24 28 32 24 32 Butter ── ── ── 10 70 ──────────── ────────────────────── Communication status Yes Yes Yes Yes Yes Emulsified type O / WO / WO / WO / WO / W ───────型 Releasability * × × × × × ────────────── ──────────────────── Total moisture (%) 23 21 19 23 18 ──────────────────── ──────── ───── Butter percentage ** 0 0 0 3.1 16.2 ─────────────────────────────────── * ◎: mold release is very good, ○: mold release is good, ×: mold release is poor ** 100 parts by weight of mixture of chocolate and aqueous component is mixed by weight with butter.

As a result, the mixture ratio of the butter to the mixture of chocolate and the aqueous component was 5.3 to 11.6 parts by weight with respect to 100 parts by weight of the mixture of the chocolate and the aqueous component. Some ganaches showed good mold release (Experiment Nos. 1-6). On the other hand, when no paste-like butter was added, the mold release was quite poor (Experiment Nos. 7 to 9). In addition, butter was added, but a mixture 1 of chocolate and an aqueous component was used.
When the mixing ratio of butter to 00 parts by weight was 3.1 parts by weight, the mold release was poor (Experiment No. 10). Conversely, when the mixing ratio of butter was 16.2 parts by weight, the mold release was poor. (Experiment No. 11). In the above, Experiment Nos. 1 to 6 are Examples 1 to 6, respectively, and Experiment No. 7
11 are Comparative Examples 1 to 5.

[0023]

As described above, according to the present invention, a pasty water-in-oil type emulsion is added to a conventional ganache and mixed with the conventional ganache, whereby the mold is released from the mold when cooled and poured into a mold.
It has become possible to provide ganaches that can be molded.

[Brief description of the drawings]

FIG. 1 is a schematic plan view of an example of a plastic mold having a plurality of concave portions in one plane, the mold having a bottom having a plurality of concave and convex shapes.

FIG. 2 is a schematic side view of FIG.

FIG. 3 is a schematic perspective view of FIG.

Claims (5)

[Claims] 1. Melting chocolate, adding a heated aqueous component thereto and mixing, cooling to 25 to 30 ° C.,
Thereafter, a water-in-oil type emulsion melted into a paste is added and mixed. The emulsification system of the whole mixture is emulsified into a water-in-oil type, then poured into a mold, and cooled. Manufacturing methods. 2. The process according to claim 1, wherein 200 to 350 parts by weight of chocolates are mixed with 100 parts by weight of the aqueous component. 3. A mixture 10 of chocolates and an aqueous component.
The method according to claim 1 or 2, wherein 5 to 13 parts by weight of a water-in-oil emulsion is added to 0 parts by weight. 4. A mold for molding ganaches, comprising: a plastic mold having a plurality of concave portions in one plane, each concave portion being tapered on a side portion so as to narrow a bottom portion. 5. A semiconductor device having 15 to 36 concave portions in one plane,
The shape of the concave part is 150 mm to 300 m on one side of the upper part of the concave part.
5. The mold according to claim 4, wherein the mold has a cubic shape having a length of 100 mm to 250 mm and a depth of 100 mm to 250 mm.