JPH11318336A - Production of bubble-containing chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a bubble-containing chocolate, capable of keeping the fluidity and moldability inherent in chocolate and only needing a depressurizing step while dispensing with a bubble-containing step, by mixing a chocolate with a porous-textured food and resultantly including bubbles therein. SOLUTION: This chocolate comprises a mixture of chocolate and a food having a porous texture (a porous food) and bubbles therein. The objective food is obtained by mixing a food having bubbles within its texture with a chocolate in the fluid state and solidifying the resultant mixture under depressurized conditions. The porous food is exemplified by bread, biscuits, or rice-cake cubes, and the pulverized products therefrom can be pref. available. The particle sizes of the porous food in the mixture is pref. within 0.1 to 3 mm of the main scope of the distribution. The range of viscosity of the chocolate is pref. within 20 to 400 poise (by a B type viscometer whose rotor number is No. 5, at 45 deg.C).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention has an object to produce an aerated chocolate by solidifying the chocolate after depressurizing operation without using a stirring device for aerating the chocolate.

[0002]

2. Description of the Related Art An aerated chocolate is a food product produced by entrapping a large amount of air in a chocolate having a fluidity (hereinafter referred to as a chocolate in a molten state) and then solidifying it. Is porous having a large number of coarse bubbles of about 3 mm or more in the case of bread and sponge cake having diameters of 1 mm or less to large pieces having a diameter of 1 mm or less.

[0003] Conventionally, as a method for producing aerated chocolate, after melted chocolate is stirred to incorporate fine bubbles into the chocolate, the pressure is reduced to reduce the fine bubbles to coarse bubbles. The method of manufacturing by solidifying with, or the method of manufacturing by solidifying this after aerating the chocolate in a molten state by vigorously stirring while injecting air under pressure with a continuous foaming machine is used Have been.

In the former method, the process up to solidification comprises an aeration step and a decompression step. In the pneumatic process, it is necessary to embrace an amount of air necessary to produce a so-called aerated chocolate structure when the entrapped air bubbles grow in the decompression process. Therefore, a great deal of labor is required to perform manual stirring, which is not practical. Usually, a stirring device such as a cake mixer is required. In the latter case, the depressurization step is unnecessary, but in the aeration step, not only the stronger stirring than in the former case is required, but also the air must be pressurized, which cannot be dealt with manually or with an apparatus such as a cake mixer. Furthermore, when air is entrapped in the chocolate, the fluidity of the chocolate is significantly reduced as the amount of entrapped air is increased, so that the chocolate is in a so-called "bottom" state. In such a state, the good fluidity and moldability inherent in chocolate are lost.

[0005] If only chocolate is mixed lightly,
Almost no fine bubbles are taken in the chocolate. Even if the pressure is reduced, coarse air bubbles hardly occur inside, and in addition, a part of the coarse air bubbles escapes from the surface of the chocolate, so that a bread or sponge cake-like structure is not obtained.

[0006]

SUMMARY OF THE INVENTION The present invention provides a method for producing an aerated chocolate only by a decompression step without requiring an aeration step while maintaining the original fluidity and moldability of the chocolate. .

[0007]

Means for Solving the Problems As a result of diligent studies, the present inventor has found that after mixing food containing air such as biscuits and cakes in chocolate with chocolate, the resulting mixture is solidified under reduced pressure. The present inventors have found that kicho can be produced and completed the present invention. Hereinafter, the present invention will be described in detail.

In the present invention, chocolate refers to chocolate and foods having the same physical properties as chocolate. In other words, not only chocolate and quasi-chocolate as described in the Chocolate Rules, but also a small or no cocoa component, and a no-temper type fat (oil temperature that does not require tempering operation to produce chocolate crystals, so-called tempering operation). Is a cream with the same physical properties as chocolate. The composition and the production method thereof are not particularly limited, and may be produced by a conventional method.

[0009] The porous food referred to in the present invention is a food having a porous tissue having air bubbles with a diameter of about 0.1 to 3 mm in the internal tissue. Examples include breads, biscuits, cakes, cookies, wafers, innermost rinds, hail, oysters, fu, Takano tofu, and freeze-dried various foods. A crushed product is also preferably used. Further, those obtained by granulating these pulverized materials and holding air therein are also included.

The air referred to in the present invention does not particularly indicate the atmosphere, but may be a gas such as nitrogen gas or carbon dioxide gas as required. Entrapping a specific gas in the porous food is achieved by (repeating) the pressure of the porous food and then returning to normal pressure using the specific gas. It is also possible to replace the air inside the pulverized food with a specific gas by placing the pulverized food under a specific gas atmosphere for a long time. The amount of water contained in the pulverized food is desirably 10% or less when fluidity and moldability equivalent to that of ordinary chocolate is required. There are no particular restrictions on the properties and moldability. The magnitude of the water activity does not hinder the present invention.

The mixture referred to in the present invention is a mixture of chocolate in a molten state and a porous food, and preferably has the following condition range.

The mixing ratio of chocolate and porous food is:
Desirably, 10 to 80 parts of the pulverized food per 100 parts of chocolate. If the mixing ratio of the porous food with respect to the chocolate is smaller than this range, it is not preferable because an aerated chocolate having a sufficient air content cannot be obtained, but this is not the case when used in combination with the aeration step. On the other hand, if the mixing ratio is larger than this range,
Although the fluidity and moldability deteriorate, there is no particular limitation as long as the fluidity and moldability obtained by the conventional method for producing aerated chocolate are sufficient.

The viscosity range of chocolate is from 20 to 400.
Poise (using a B-type viscometer, rotor No. 5, 4 rp)
m, measured at 45 ° C.). The lower the viscosity,
The mixing ratio of the porous food to the chocolate can be increased. When a large amount of porous food is mixed with chocolate having a high viscosity, if the mixing ratio is too high, the fluidity of the mixture is reduced. Therefore, when mixing a large amount of porous food, it is better to lower the viscosity of chocolate. The viscosity of the chocolate or the mixture may be reduced by a conventional method used for lowering the viscosity of the chocolate, such as adding an oil or fat or an emulsifier. The fat or oil may be any fat or oil generally used in the production of chocolate, and the emulsifier may be an emulsifier generally used to reduce the viscosity of chocolate, such as sucrose fatty acid ester or polyglycerin condensed ricinoleate (hereinafter referred to as PGPR). Should be fine.
Even when the moisture content of the porous food is high, the fluidity of the mixture is reduced. At this time, the viscosity can be similarly reduced.

[0014] The particle size of the porous food is preferably within the range of 0.1 mm to 3.0 mm as the main distribution range in the mixture. The particle size of the porous food before mixing with chocolate may be in this range, or a porous food having a particle size exceeding this range is crushed in a mixing step when mixed with chocolate to form a mixture, The particle size may be within this range. If the particles are finer than this range, the total amount of air entrapped in the porous food will be reduced, so not only will the produced aerated chocolate not contain enough air, Gives a gritty texture when eating. In addition, the finer the particle size, the larger the surface area, and the greater the viscosity of the mixture. On the other hand, as the particles become coarser than this range, they become closer to a product obtained by enrobing chocolate in a baked food, rather than an aerated chocolate.

It is also necessary to pay attention to the oil content of the porous food and chocolate. If a low-melting-point fat or oil is contained in a large amount in the composition of the porous food, the heat-resistant shape-retaining property of the produced aerated chocolate is weakened. Therefore, it is desirable to reduce the content of the fat or oil in advance. However, the porous food absorbs oil when mixed with chocolate, so that when the oil contained in the porous food is small, the mixing ratio of the porous food to chocolate cannot be increased.
Therefore, when it is necessary to increase the mixing ratio of the crushed food, it is desirable to increase the oil content in the chocolate. When the content of the low-melting-point fat or oil in the porous food becomes large, the heat-resistant shape retention of the fat or oil used for the chocolate to be mixed is preferably increased.

The method for producing the aerated chocolate of the present invention will be described below.

Since the purpose of the method of preparing the mixture is not to embrace air in the chocolate, it is only necessary to mix the porous food so as to be uniformly dispersed in the molten chocolate. It does not limit the method. In the conventional aerated chocolate, it was necessary to sufficiently agitate the chocolate to embrace the air in advance, but in the mixture of the present invention, such an aerated operation is unnecessary. However, the inclusion of air in the mixture in this step does not hinder the present invention. Also,
It does not matter if the method of embracing air is used in combination with this method.

If the chocolate requires a tempering operation, the tempering operation is performed according to a conventional method before cooling, solidifying and molding the mixture under reduced pressure. The tempering operation may be performed after preparing the mixture, or may be performed after tempering the molten chocolate. When the tempering operation is unnecessary, the mixture may be directly decompressed and solidified.

For molding the mixture, the mixture can be filled in a suitable container or molded chocolate shell, or placed on various edible foods. When producing the aerated chocolate by the method of the present invention, it is possible to spread the mold to every corner by giving vibrations in the same manner as ordinary chocolate. This is because air contained in the porous food does not escape even when vibration is applied. On the other hand, in the conventional production of air-containing chocolate, if such a vibration is applied as a molding method, air bubbles embraced in the chocolate are undesirably removed.

The solidification is usually carried out under reduced pressure. The depressurizing step is not particularly limited as long as it is a device capable of depressurizing the inside such as a freeze dryer, a vacuum foamer, and a deaerator. The solidification under reduced pressure may be any temperature as long as the temperature inside the device is a temperature at which the chocolate solidifies. However, in the case where the operation of embracing air is used in combination with this method, and when the mixture containing sufficient air inside is solidified under normal pressure to obtain an aerated chocolate with sufficient air content, Does not require a decompression step. Of course, it is not necessary to carry out the solidification under reduced pressure. As cooling conditions, too rapid or slow cooling is not preferable. This is the same as ordinary chocolate, but a method such as cooling with liquid nitrogen can be used if necessary.

The structure of the finished aerated chocolate thus produced is the same as that of a conventional aerated chocolate. In addition, when the mixing ratio of the porous food to the chocolate is high, the texture is unprecedented. That is, compared to the porous food used in the production, the mouth food has a better melting property and is smoother. In addition, there is less thirst in the mouth than when eating a porous food alone. Specifically, when the mixing ratio exceeds 20 parts with respect to 100 parts of chocolate, a texture different from ordinary pneumatic chocolate is obviously obtained.

In the present invention, the operation of entrapping air in the mixture is unnecessary because the porous food preliminarily encloses air in the internal tissue. The air is still trapped inside. The bubbles will not be released unless the tissue is destroyed or decompressed. Although this air is minute, when the mixture is depressurized, the air expands, and the air overflows from the inside of the porous food and expands the whole mixture. Most of the air does not stay inside the porous food, but is liberated as bubbles into the chocolate.

In the case of ordinary air-containing chocolate, the fluidity of the chocolate containing air is poor, and when vibration is applied for molding, the internal air easily escapes from the chocolate. Worse than chocolate. However, the mixture of the present invention has the same fluidity as chocolate, and the inside air does not escape even when vibration is applied, so the moldability is the same as chocolate.

The present aerated chocolate may be eaten as it is, or may be eaten in combination with a food that can be combined. An example is described below.

(Example 1) 100 parts of a no-temper type cream of Formulation 1 shown in Table 1 previously melted at 50 ° C. and Formulation 3 of Table 2 having a particle size distribution range of 0.2 to
80 parts of biscuit pulverized to 1.0 mm was mixed. The water content of the biscuit was 1.2%. The temperature was adjusted to 40 ° C., mounted on a plastic plate, and then decompressed and solidified. The freezing vacuum dryer (DF-05H manufactured by Nippon Vacuum Engineering Co., Ltd.) was used for cooling under reduced pressure, and the reduced pressure was 70
0 mmHg, the ambient temperature was -25 ° C, and the cooling time was 20 minutes. The texture of the resulting aerated chocolate was porous, and when eaten, it had a sponge cake-like texture.

(Example 2) 100 parts of the tempered chocolate of Formulation 2 shown in Table 1 previously melted at 50 ° C and Formulation 4 of Table 2 had a particle size distribution range of 3.0 to 3.0.
70 parts of a 10.0 mm sponge cake were mixed. The water value of the sponge cake was 12%, and the water activity was 0.72. When the chocolate and the sponge cake were mixed until they were almost uniformly mixed, the sponge cake was broken, and the main particle diameter range became 2.0 mm or less. This is 3
The temperature was adjusted to 0 ° C., and the tempering was completed by adding 0.5 parts of a seed agent (“Choco Seed A” manufactured by Fuji Oil Co., Ltd.). Formula 2 which prepared this beforehand
After being filled with a shell made of chocolate of the above type and applying vibration to spread it to every corner, it was cooled and solidified under reduced pressure in the same manner as in Example 1. The texture of the resulting aerated chocolate was porous, and when it was eaten, it had a smooth, mouth-melting sponge cake-like texture.

(Comparative Example 1) Tempered chocolate of Formulation 2 shown in Table 1 was lightly stirred, tempered in the same manner as in Example 2, filled in a shell, and vibrated to spread it to every corner. This was cooled and solidified under reduced pressure in the same manner as in Example 2, but
It did not expand and did not become aerated chocolate.

(Comparative Example 2) Aerated chocolate was prepared in the same manner as in Example 2 by using 20 parts of biscuit, which had been blended in Table 3 and having a particle size distribution range of 0.05 mm or less, mainly in Formula 3. After cooling and solidification under reduced pressure, the swelling was small and the tissue did not become sponge-like. Also, when I ate this, I felt a lot of stickiness.

(Example 3) An aerated chocolate was prepared by the method of Example 1 and then melted at 50 ° C. When this was again depressurized, cooled and solidified by the method of Example 1, the expansion was small and the structure was almost free of bubbles.

[0030]

Table 1 Formulation of chocolate. The unit of the number is%.

[0031]

Table 2 Formulation of porous food. The unit of the number is g.

[0032]

According to the present invention, an aerated chocolate can be produced only by a pressure reduction step without requiring an aeration step, while maintaining the original fluidity of the chocolate. In addition, the aerated chocolate produced according to the present invention has a texture not previously available.

Claims (5)

[Claims] 1. A food comprising a mixture of chocolate and a food having a porous structure, wherein the food contains air bubbles. 2. An aerated chocolate obtained by mixing a food having air bubbles in an internal tissue and a chocolate having fluidity, and solidifying the mixture under reduced pressure. Food production method. 3. The aerated chocolate according to claim 2, wherein the pulverized product of the baked food is 10 to 80 parts by weight based on 100 parts by weight of the chocolate. 4. A mixture of chocolate and baked food which solidifies under reduced pressure, wherein at least 50% of the baked food is comprised of particles having a particle size range of 0.1 mm to 3.0 mm. 4. The aerated chocolate according to 3, and a method for producing the same. 5. A mixture of chocolate and baked food which solidifies under reduced pressure, wherein the chocolate is 20 to 400 poise (using a B-type viscometer, rotor No. 5, 4 rpm, 4 rpm).
5. The method according to claim 4, wherein the measurement is performed at 5 ° C.).