JPS5820580B2 - Kokeichi Yokore Toso Seibutuno - Google Patents

Description

[Detailed description of the invention] Chocolate fudge toppings for ice cream
) is widely used in confectionery.

Currently, they are made by separately adding weighed quantities of liquid chocolate, cocoa, salt, vanillin, vegetable oil, stabilizers, emulsifiers, and milk powder to weighed quantities of corn syrup, sugar, and water in a kettle.

This mixture is stirred and heated in a kettle until an intimate mixture of all the ingredients is created.

The resulting intimate mixture is then packaged into small bottles for direct consumer use or into large cans for commercial use.

The manufacturer passes the prepared mixture into a pot through an emulsifying machine before packaging.

This manufacturing method has certain disadvantages.

Manufacturers purchase, store, and purchase many ingredients to formulate a single serving.
Inventory taking, handling and weighing are required and errors are common.

Unless the product from the pot is passed through an emulsifier before packaging, the product often becomes gritty due to the presence of large particles of powdered cocoa or cocoa solids in the mixture.

The product must be stored in a dilute solution (with or without emulsification) in a container for 4 to 6 weeks until it develops an acceptable thickening or creaminess of the topping.

It thickens to the point that it can be poured out of the container immediately after packaging as a dilute syrup, but must be scooped out of the container after 4 to 6 weeks of storage, and has all the desirable characteristics of a thick topping.

It would be desirable for topping manufacturers to simplify the manufacturing process by reducing the number of ingredients that must be stored, inventoried, and weighed, especially if conditions are favorable for sale to consumers. It would be desirable to be able to avoid the four to six week storage period required for a product to develop a thick, creamy consistency.

The present invention produces a solid chocolate product that can be added to corn syrup, invert sugar, and water and heated to high temperatures to form a fuzzy topping in minutes that is ready to be packaged and sold to consumers.

Fatuji consistency appears immediately after cooling of the mixture and no shelf life of the product is required to develop an acceptable fatuji consistency.

The ingredients of the solid chocolate composition are: a) A mixture of powdered cocoa or liquid chocolate with powdered cocoa of 25 to 45 parts defatted cocoa of the total composition.

If a mixture of powdered cocoa and liquid chocolate is used, the liquid chocolate should not be used in an amount that provides more than 30 parts of the required defatted cocoa.

The high content of relatively low melting point cocoa butter in liquid chocolate will adversely affect the softening point of the final product if large amounts of liquid chocolate are used.

b) a small amount of cocoa butter and a large amount of hydrogenated vegetable oil (
MP100-110).

Fat accounts for 30-400-40% by weight of the total composition.

The hydrogenated vegetable oil may be any common vegetable oil, such as cottonseed oil, soybean oil, safflower oil, sesame oil, etc., as long as the hydrogenation is sufficient to raise the melting point to at least 100°F.

Co of fat mixture. The core butter content can vary from 10 to 400 to 40% by weight as the proportions of liquid chocolate and cocoa used to provide the required cocoa content vary.

When only powdered cocoa (10-12% cocoa butter) is used, the cocoa butter content of the fat mixture is at the lower end of the range.

Increasing the proportion of liquid chocolate used increases the cocoa butter content.

As mentioned above, liquid chocolate should not be used to provide more than 30% of the required cocoa on a fat-free basis.

There are two reasons for maintaining the liquid + horizontal components at this maximum level.

■ is economical, and liquid chocolate is considerably more expensive than cocoa; the other is technically, the melting point of cocoa butter is about 3
3.3-34.4°C (92-94°F).

The presence of large amounts of cocoa butter in the fat mixture lowers the softening point of the final solid chocolate, so that relatively small pieces or wafers of solid chocolate in a commercially desirable form become soft and sticky when weighed and mixed with sugar syrup. Forms large clumps that cause some difficulty.

C) 18-258-25% starch by weight of the total composition.

Starch acts as a stabilizer and thickener.

The starch used may be either natural or modified.

Preferably, the hydrolyzed form of thin paste starch has a low viscosity near 60°C (140'F) and simply gelatinizes when cooled to about ambient temperature; d) constitutes 0-10% by weight of the total composition. low fat (<1 fat) milk powder in an amount; e) sugar in a constituent amount from 0 to 7% by weight of the total composition.

The small amount of sugar can be used to control the amount of solids charged to the grinding paste mixer if desired.

Such amounts will substantially sweeten and produce unappealing bitters until mixed with the sugar syrup as shown in Examples 3 and 4.
f) a sufficient amount of lecithin to make up from 0.5 to 2% by weight of the total composition; preferably, but optionally, from about 0.5 to 2% by weight of the total composition; 3% by weight of common salt and about 1 part of the total composition of vanillin are added.

These two substances provide flavor, but above a)
The ingredients making up the compositions of ~f) could be added separately during the conversion into the final chocolate confectionery composition.

The production of a solid chocolate composition of the invention is described in the following example.

Example 1 Powdered cocoa 27 with a cocoa butter content of 111 parts by weight
Parts by weight, 21 parts by weight of modified starch, 3.5 parts by weight of nonfat powdered milk,
2 parts by weight of salt, 1 part by weight of vanillin and melting point 38.9°C (
13 parts by weight of hydrogenated soybean oil (102'F), 0 lecithin
．． Place 7 parts by weight and 5 parts by weight of sugar into a grinding paste mixer.

Run the mixer until the mixture is ground into a paste.

It is then passed through five rotating stainless steel refiners which extrude it as a very viscous paste.

The extrudates are then mixed and heated with an additional 13 parts by weight of hydrogenated fat bean oil and 14 parts by weight of liquid chocolate having a cocoa butter content of 51 parts, and reconstituted in a ribbon mixer.

The liquid is pumped to a high speed heated mixing tank 1 where it is mixed and further ground.

The liquid is heated to 77.7°C (140'F) and held at that temperature for approximately 15 minutes with continued stirring.

The liquid product is then pumped to a storage tank and from there fed to a rubber moving conveyor belt.

An extrusion die ejects globules of liquid mixture onto a moving belt passing through a cooling tunnel in which refrigerated air is circulated.

The spheres solidify, form a waveform, and are carried out of the cooling tunnel and fall into cartons.

The wafer is about 1 inch in diameter and about π inch thick.

Waves is approximately 34.4-35°C (94-95°F)
It has an initial softening temperature of , and melts at about 37.8°C (100°F).

The average weight of a knee bass was a ladle of ounces.

Although it can be larger, it should not be more than about 1 ounce to promote acceptable close weighing and to facilitate melting and mixing during use in making the final fuzzy composition.

Example 2 42 parts by weight of powdered cocoa with a cocoa butter content of 11 parts,
22.6 parts by weight of modified starch, 2.9 parts by weight of salt, 1 part by weight of sweetfish, 15 parts by weight of hydrogenated vegetable oil with a melting point of 37.8°G (100°F) and 1.4 parts by weight of lecithin. Pour into a grinding paste mixer.

After grinding and passing through a stainless steel refiner as in Example 1, the extrudate from the refiner was mixed with an additional 15.1 parts by weight of hydrogenated vegetable oil and continued with treatment J as in Example 1 to form a web. Manufacture.

The total fat content, i.e. cocoa butter plus hydrogenated vegetable oil packed into the grinding paste mixer, is 15 to 15% of the total filling.
It should be kept within the configuration range of 25 units.

Keeping the fat content within this range will streamline the grinding and mixing process to achieve the desired complete homogeneous mixture.

The remaining hydrogenated vegetable oil is added to the extrudate from the stainless steel refiner during the final mixing stage just before extrusion and cooling to produce the final waveform.

If all the fat contained in the final wave bath were added to the initial charge of the mill, the resulting mixture would have a very low viscosity and considerable difficulty would be experienced in achieving the desired homogeneous mixture in the mill stage. Probably.

Example 3 The wafers manufactured in Examples 1 and 2 above were used as 869Qff.
il form corn syrup 15-20 parts by weight, 77-
50-60 parts by weight of invert sugar in a solid amount of 78 grams and 5-1 part water
The final fat is prepared by heating 0 parts by weight in a mixer and then adding 10 to 15 parts by weight of waveform to the liquid.
It can be used to make topping compositions.

The entire mixture was heated to 87.8-93.3°C (190-200'
F) Heat with stirring for about 10 minutes to hydrate the starch.

The mixture is then cooled and immediately packaged in containers of suitable size for consumer use.

Upon cooling to ambient temperature, the product is a creamy fatzi chocolate topping ready for consumer use.

No stretching is required because the composition is capable of exhibiting fat consistency.

Example 4 The wafers produced in Examples 1 and 2 above were
By mixing a sugar solution with a higher water content than that used to make the topping, it can be used to make a mottled cream sauce with a lower viscosity than the fatsi topping.

A typical source of spots is Wavas 13 in Example 1 or 2.
It can be obtained by mixing parts by weight with 25 parts by weight of sugar, 20 parts by weight of corn syrup powder and 42 parts by weight of water, heating the mixture as in Example 3, and mixing.

Coconut oil was used in the above example and has a melting point of 37.8°C.
(100°F) or higher can be substituted if desired.

Example 3 illustrates the use of a solid chocolate product of the invention in the production of chocolate fatsi topping.

By reducing the water content of the mixture in Example 3, chocolate fudge can be easily prepared by heating the chocolate wafer and syrup to boiling point and then pouring the hot mixture into a board or pan in which the fudge is solidified.

Long cooling and testing becomes unnecessary.

Although the above examples have shown the amounts of several components of the composition in parts by weight, the makeup of the composition can also be expressed in terms of the range of each component in the total composition as follows: Cocoa determined on a fat-free basis 25-40% by weight, melting point approximately 3°C (100'F)
Hydrogenated vegetable oil mixture of 30 to 40 parts by weight core butter (the mixture contains a small proportion of 10 to 25 parts cocoa butter), starch 18 to 25 parts by weight, low parts milk 0 to 1 part
%, lecithin 0.5-2.0% and sugar 0-7% by weight.9 The composition described herein is not suitable for consumption per se, but is a useful intermediate for use in the production of chocolate food products as described. It is a thing.

Claims (1)

[Scope of Claims] 1. Cocoa 25~ determined essentially on a fat-free basis
40 parts by weight, a mixture of mostly hydrogenated vegetable oil and a small part of cocoa butter 30-40 parts by weight, starch 18-25 parts by weight, low-fat milk powder 0-10 parts by weight, sugar 0-7 parts by weight, emulsifier 0 .5 to 2.0 weight factor and. In a method for producing a substantially unsweet homogeneous solid chocolate composition comprising 0.5 to 3 parts by weight of salt, (1) sugar, lecithin, salt components, and about half of a hydrogenated vegetable oil component are added to cocoa, starch, and low-fat powder. (2) grinding the mixture to form a paste; (3) passing the paste through a rotary refining zone; (4) adding the remaining hydrogenated vegetable oil to the effluent from the rotary refining zone; 5) Heat and stir the resulting mixture to form a homogeneous liquid. (6) Lower the liquid temperature to approximately 48.9~65.6°C (120~15°C).
(7) extruding pellets of the mixture in a weight of 0.5 to 1 ounce and allowing them to cool at ambient temperature. A method for producing the above-mentioned solid chocolate composition.