JPS5854782B2 - Method for manufacturing solid Chiyocolate confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a solid chocolate confectionery that melts well in the mouth, exhibits a smooth texture, and is particularly heat resistant.

The traditional manufacturing method for chocolate bars and molded chocolates is
Chocolate raw materials such as cacao mass, cocoa powder, cocoa butter milk, sugars, emulsifiers, and fragrances are mixed, and this is atomized using a rotating roll or other chocolate making machine, and then kneaded for a long time using a scouring machine (conche) to make chocolate dough. In order to create a glossy and smooth texture for use as chocolate bars or molded chocolates, the temperature is adjusted and stirred using a tempering machine, and the filling machine is used to create stable crystals of fats and oils such as cocoa butter. In this method, the mixture is poured into a mold and cooled and solidified through a cooling tunnel.

Therefore, the operation is complicated and takes a long time, and
If the storage temperature is incorrect and the product is exposed to high temperatures, it may melt or flow.
The oil may separate and form coarse crystals, causing it to become sloppy.
Gray-white spots (so-called blooming) appear on the surface, resembling mold, and the product loses its commercial value.

Therefore, in the summer, if there is no constant temperature equipment (25℃ or less),
Currently, it is not possible to make chocolate that has a smooth texture and melts well in the mouth, and in order to make chocolate that can withstand summer weather, chocolate that does not melt well in the mouth and uses edible fats and oils that have a higher melting point than cocoa butter is made and sold on the market.

As mentioned above, there is a need for a method for producing chocolate that is easy to control temperature, does not require high costs for storage management, and has little loss, as well as smooth chocolate that melts well in the mouth and can withstand the summer months.

The present inventor has completed the present invention as a result of conducting research to meet the above-mentioned demand.

That is, the present invention mixes chocolate raw materials such as cacao mass, cocoa powder, cocoa butter, powdered milk, edible fats and oils, sugar, emulsifiers, and fragrances, atomizes the mixture by passing it through rotating rolls, kneading it with a scouring machine, and then rolling it again. This is a method for producing solid chocolate confectionery characterized by rolling the powder into small pieces, passing through a sieve to homogenize the product, and compressing the resulting product using a molding machine.

The raw materials for the solid chocolate confectionery of the present invention are the same as those for conventional chocolate, including cacao mass, cocoa powder, cocoa content such as cocoa butter, milk such as whole milk powder, skim milk powder, condensed milk, and whey powder, as necessary. Edible fats and oils other than cocoa butter, such as coconut oil, shea butter, palm, irispe butter, and porneotaro, sugars such as sugar, glucose, fructose, maltose, lactose, and powdered starch syrup, emulsifiers such as lecithin, and monoguri, and fragrances are used.

The above raw materials are blended so that the oil and fat content is 35% or less, and mixed in a mixer at a temperature of 55°C or less to form a paste.

If the temperature during mixing is higher than 55°C, the raw milk may denature, which is not preferable.

After mixing, the raw materials are passed through rotating rolls to be atomized.

A refiner machine having five rolls is preferable as the rotating roll, whereby the particles are atomized to 25 microns or less.

Next, it is sent to a scouring machine and kneaded for 15 to 48 hours to evaporate water and unpleasant volatile components, resulting in a paste-like chocolate raw material with a mellow flavor and a smooth texture without roughness.

In the present invention, the paste-like chocolate raw material obtained as described above is again passed through a rotary roll r to form powdery pieces with a pleasant mouthfeel and rich flavor.

At this time, calcium, vitamin A, B1 y B2C
, D, etc. can be added to make a chocolate confectionery rich in nutrition.

This powder strip is sieved to make it homogeneous, and then compressed using a molding machine f to produce the solid chocolate confectionery of the present invention.

The molding machine uses a general press or tablet type device that is used to make solid soups, tablets, etc.

The powdered chocolate pieces mentioned above can be molded as they are due to the action of fats and oils, but in order to make them even harder, it is necessary to use casein, gelatin, animal and vegetable proteins such as soybean protein, dextrin, and cilantro as bonding protectants. One or more emulsifiers such as saccharides, monoglycium, sugar esters, and sorbitan fatty acid esters are used, and a small amount of Western liquor, full fujuice, fragrance, etc. is added to provide some humidity.

This makes molding easier and provides hard solid chocolate.

In the conventional method, chocolate is molded by cooling and solidifying molten fats and oils, and the hardness and melting point of the fats are involved in forming the chocolate structure and maintaining the mold. It is in.

That is, chocolate produced by the conventional method has a structure in which other chocolate raw materials are dispersed in fats and oils.

Therefore, if chocolate made with melt-in-your-mouth fats and oils with a melting point of 36°C or lower is exposed to high temperatures of 30°C or higher, the fats and oils will melt and become deformed, or the melted fats and oils will rise to the surface and solidify, causing the chocolate surface to melt. C. White spots that look like mold appear on the skin, and the product loses its value.

Inevitably, conventional methods require high temperatures (over 30°C) like in summer.
In order to make chocolate that can withstand
The temperature must be raised to 8°C or higher.

Therefore, chocolate that can withstand high temperatures produced by conventional methods has poor melting ability in the mouth, which lowers the commercial value of the chocolate.

In the present invention, the steps of mixing the chocolate raw materials, atomizing them by rotating them, and further kneading them with a scouring machine are the same as in the conventional method, but after kneading them with the scouring machine, they are atomized by passing them through the rotating rollers again, and each particle The surface area of the powder is increased and the outside of the fat is wrapped around the outside of the powder to create a fine powder shape.
The solid chocolate obtained by compression molding has a structure in which fats and oils are dispersed in solid components such as cocoa, sugar, and milk.

In other words, whereas the chocolate produced by the conventional method has a structure similar to margarine type W10 whose hardness changes depending on temperature, the chocolate produced by the present invention has a structure similar to that of margarine type W10 whose hardness changes depending on temperature, whereas the chocolate according to the present invention has a structure similar to that of margarine type W10 whose hardness changes with temperature. It can be said that the structure is close to .

Therefore, the solid chocolate confectionery of the present invention is a so-called heat-resistant chocolate that does not melt or deform with little deformation even at high temperatures in summer.

The results of heat resistance tests conducted on solid chocolate according to the present invention and chocolate according to the conventional method at 35°C and 55°C, respectively, are as follows.

The solid chocolate confectionery according to the present invention does not melt or deform even when exposed to high temperatures because the matrix for tissue formation is not oil or fat but solid content such as sugars, cocoa, and milk. These solid components combine to form a structure in which fats and oils that melt in the mouth and have a temperature of 36°C or less are dispersed therein, resulting in an excellent product that melts in the mouth and has good hardness.

Chocolate is made by pressing and molding, and powdered sugar is made by crushing sugar, milk, cacao, and binders (emulsifier, gum).
It is known that a method of mixing and compression molding is used, but even though the particles are fine, there are many sharp edges, so
It feels rough during the day and lacks commercial value.

In contrast, the solid chocolate confectionery according to the present invention is
In order to eliminate the sharp edges of the particles, we knead them for a long time in a dry state with little fat or oil (less than 35%) to strengthen the friction between the particles and smooth the surface of the particles, while also feeling the size of the particles with your tongue. Because the particles are made into particles of 25 microns or less, which is said to be the limit, it is an excellent product with hardness and a smooth, non-rough texture.

Chocolate is known as a high calorie food, but
The solid chocolate confectionery according to the present invention has heat resistance and changes little throughout the seasons, so it is extremely useful as a portable food in emergencies.

Next, examples of the present invention will be described.

(1) Raw material composition Cocoa mass 100kg Powdered sugar 420kg Cocoa powder 50kg Lecithin 3kg Cocoa butter 180kg Flavoring Small amount of whole milk powder
250kg (2) Manufacturing method Powdered sugar made by finely grinding granulated sugar, cocoa powder, and whole milk powder are put into a mixer, then cacao mass and cocoa butter that have been melted at around 50℃ are gradually added, and finally lecithin and flavoring are added. and mix thoroughly at a temperature of 40 to 50°C to form a paste.

This is finely ground with rotating rolls until it becomes fine particles of 25 microns or less. Furthermore, in order to evaporate water and unpleasant volatile components, and to achieve a mellow flavor and eliminate the roughness of the particles, a scouring machine is used for a long time at 35-40℃. The chocolate is kneaded to make a paste-like chocolate, which is then finely ground again using rotating rolls to create smooth, melt-in-your-mouth powdered chocolate.Then, it is passed through a sieve to homogenize it, and if necessary, a very small amount of Western liquor is added and mixed lightly. Then, it is put into a desired mold and compressed to obtain a solid chocolate confectionery of a desired shape.

Depending on your preference, spray coating with melted chocolate, hydrogenated oil, etc. or glazing with shellac can be applied.

Claims (1)

[Claims] 1. Chocolate raw materials such as cacao mass, cocoa powder, cocoa butter, milk, edible oils and fats, sugars, emulsifiers, and fragrances are mixed, and this is pulverized using a rotating roll (refiner), and further kneaded using a scouring machine (conche).
A method for producing a solid chocolate confectionery, which is characterized in that it is again passed through a rotating roll (refiner) to form powder into fine pieces, passed through a sieve to homogenize it, and then compressed and molded using a molding machine.