JPS59156246A - Production of chocolate - Google Patents

Abstract

PURPOSE:When the starting ingredients for chocolate are subjected to ''conche'', water-containing ingredients are added as they are, without changing into an emulsion, to prepare chocolate with soft texture and good taste, because of less water content. CONSTITUTION:When the starting ingredients for chocolate are subjected to ''conche'', the water-containing ingredients, preferably sugar alcohol is added not in the form of an emulsion, but as the water in the ingredients is evaporated, utilizing the heat in the ''conche'' process, to give chocolate of less water content. The fat as a starting material of chocolate is preferably hard butter.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing chocolate containing a small amount of water, which is characterized by adding a water-containing substance to chocolate raw materials. In other words, the present invention provides a method for producing chocolate with excellent flavor (chocolate taste) and improved texture (mouthfeel, etc.).

(Prior art) Chocolate is generally made by mixing L raw materials (cacao mass, cocoa, cocoa butter, fats and oils, powdered sugar, milk powder, etc.) → 2. Atomization (
roll)→3. Scouring (conching) → 4, Temperature control → 5 Molding/cooling → 6. Packaging →7. It is produced through a maturing process. Tempering chocolate requires tempering to control the temperature, but non-tempering chocolate does not require this.BChocolate is considered to be a system in which solids such as sugars are dispersed in an oil phase, and water is present. This acts on the solid content and causes an increase in viscosity after the scouring process.
Not only does the molding process become difficult, but the resulting chocolate has a rough and unpleasant texture. Once roughness occurs, it will not go away even if you remove the moisture. Therefore, in principle, no water-containing substances are used in chocolate raw materials. By the way, the water content of the chocolate raw material is cacao mass (about 2%), cocoa (several %), cacao butter (nothing), fats and oils (nothing), sugars (0.5% or more),
Milk powder (several percent), the water content of chocolate before the scouring process is around 1%, and after the scouring process, the water evaporates and becomes 1% or more F.

However, there are some known methods for producing chocolate containing a small amount of water, although the purpose and structure are different from those of the present invention. The first method is to add a water-containing substance in the form of an emulsion. Japanese Patent Application Laid-open No. 13577/1983 describes a method of manufacturing chocolate by adding water-containing flavoring ingredients such as Western alcoholic drinks in the form of an emulsion in the conching process. JP-A No. 51-106763 discloses a method of producing chocolate for ice coating by adding liquid sugar as an emulsion using an emulsifier; JP-A No. 57-115140 discloses a method for producing chocolate for ice coating by dispersing &dispersing the upper mold emulsion. The method of manufacturing chocolate is known.

The second method is to use a large amount of emulsifier even if it is not an emulsion. Japanese Patent Application Laid-Open No. 57-36937 discloses a method for producing chocolate using a combination of alcoholic spirit and a high amount of lecithin. However, from the viewpoint of flavor, using a large amount of emulsifier such as lecithin increases the bitter taste, which is not desirable. The method of adding a water-containing substance in the form of an emulsion increases the number of steps for this purpose, which is not preferable in terms of production. As mentioned above, there are some known methods for producing chocolate that ultimately contains a small amount of water. However, many emulsified chocolates such as ganache are known to contain a large amount of water.

By the way, conventionally known methods for improving the texture and flavor of chocolate include changing the type and physical properties of its main raw material, especially fats and oils, i.e. hard butter, to improve the texture and flavor, such as self-dissolving. . How to change the type of hard butter is to change the type of tempering hard butter (cacao butter, cacao butter glycerai, similar hard butter) or non-tempering hard butter (lauric hard butter or non-lauric bird butter). As a method of changing the physical properties, there is a known method of changing the physical properties such as SCI by changing the ratio of these glycerinic compositions. However, in terms of flavor, there is a problem in that chocolate made using non-tempered hard butter has a unique Ura-like flavor (referred to as Itchoura odor) and is inferior to tempered hard butter in terms of flavor.

Compared to the above methods, the method of the present invention for improving the flavor and texture of chocolate by adding a water-containing substance, which was conventionally considered to be unreasonable, is not well known.

(Purpose) In view of the above circumstances, the present inventors aimed to produce chocolate with excellent flavor (chocolate taste) and improved texture (mouthfeel, etc.) without changing the type or physical properties of hard butter. As a result of various studies, we have surprisingly been able to uniformly remove water-containing substances in chocolate, which was previously thought to be unreasonable. However, unlike conventional techniques, the water-containing substances are not made into an emulsion beforehand, and without using a large amount of emulsifier, the water-containing substances are uniformly dispersed in the chocolate in a continuous manufacturing process. While exploring various methods and conducting various researches, we were able to complete the present invention by obtaining the knowledge that 1. the type of water-containing substance and the method of adding it could be devised to achieve the above objectives (structure). This is a method for producing chocolate containing a small amount of water, which is characterized in that when chocolate is produced from raw materials, a water-containing substance is added in the scouring step without forming an emulsion.

The main raw materials for chocolate are cacao mass, cocoa, cocoa butter, oils and fats, powdered sugar, powdered milk, etc., and emulsifiers such as ncitin as viscosity-lowering F agents, other fragrances, seasonings, etc. can be used.

Among these fats and oils, hard butter is preferable ■ As tempering type hard butter, Mora butter, palm oil, shea butter, illipe butter, sal fat, furwara butter, porneotaro, etc., or fractionated, hardened or transesterified fats thereof, etc. can be used. can. 0 Non-tempering type hard butter obtained by hydrogenating non-lauric liquid oils such as cottonseed oil and soybean oil, and liquid oils such as palm soft oil under conditions that increase trans isomerization of double bonds, or hydrogenated fats such as these. fractionated fat can be used.

The water-containing substance used in the present invention is one of liquid sugars such as glucose syrup, liquid sugar (sucrose syrup, invert sugar syrup, etc.), starch syrup, corn syrup, molasses, honey, and sugar alcohols such as sorbitol.
A species or a combination of two or more species are preferred. Sugar alcohols with high moisturizing properties are most preferred.

The moisture contained in the chocolate is suitably from L5 to 5% by weight, preferably from L7 to 3.5% by weight.

In the present invention, the water-containing substance can be added all at once during the scouring process (or the kneader process accompanying this), but it is preferable to add the water-containing substance batchwise or continuously while removing the water. is appropriate.

(Action) Chocolate containing a small amount of water, which is produced by adding a water-containing substance to chocolate raw materials, has a softer mouthfeel and improved texture, and has a stronger chocolate taste and superior flavor.

When the chocolate is tempered, it has the above-mentioned effects, and when it is non-tempered, in addition to these effects, it completely eliminates the oily odor that is characteristic of non-tempered chocolate, resulting in improved flavor.

When the water-containing substance of the present invention is liquid sugar, the water content of chocolate can be added up to 15 to 5% by weight, which has the effect of improving texture and flavor. If it is less than 5% by weight, there will be no texture improvement effect, and if it exceeds 5% by weight, it will become rough and the texture will deteriorate.

In the present invention, by adding the water-containing substance batchwise or continuously without removing the water in the scouring process (or any process incidental thereto), it is possible to add a large amount of the water-containing substance that was previously unimaginable. Become. The simplest and most convenient way to remove water is to evaporate using the heat of the conching process, but it is also possible to forcibly remove the water by using a vacuum cleaner or the like in conjunction with the scouring process, for example. Batchwise means that during the scouring process, water-containing substances are added to the extent that the chocolate becomes smooth (at least 5% in terms of moisture per batch), and the water is removed by heating, etc., and the water-containing substances are added to the chocolate until it becomes smooth. This refers to repeating the adding operation to the extent that the water-containing substance is added to the extent that the difference between the rate of addition of the water-containing substance and the rate of water scattering does not cause the chocolate to become dry (moisture equivalent to 5%/hour or more). c) Gradual addition of water-containing substances.

With this method of adding water-containing substances, it is possible to add only a few percent of water-containing substances at most to about 40%, whereas conventional dispersed chocolate can only add a few percent of water-containing substances due to increased viscosity and deterioration of texture (causing roughness). You can add up to According to such a method, it is not necessary to add solid substances such as powdered sugar and powdered milk in the atomization process, and these can be added as liquid water-containing substances in the scouring process. Especially when the water-containing substance is a sugar alcohol like sorbitol,
By replacing part or all of conventional powdered sugar with sugar alcohol, the resulting chocolate is heat resistant, in other words, it has the property of not producing burnt odor or browning odor when used in foods that undergo heat changes such as baked confectionery. It becomes something that has.

(Example) Hereinafter, embodiments of the present invention will be described with reference to Examples.

Example 1 The raw materials shown in Table 1 (excluding fats and oils) and the powdered sugar shown in Table 2 were thoroughly mixed and then atomized (rolled).
Conching) was carried out at 60'C for 7 hours without adding the fats and oils shown in Table 1, then sorbitol shown in Table 2 was added and conching was continued for an additional 20 minutes, followed by molding and cooling to obtain chocolate. The results are shown in Table 2. When 2 parts of sorbitol is added and the water content in the chocolate is 5% or more, the oily flavor (hereinafter referred to as F-oil odor) characteristic of non-tempered chocolate is completely eliminated, the soft texture on the mouth is improved, and the chocolate flavor is improved. A strong flavor or improved chocolate was obtained. When 17 parts of sorbitol was added and the moisture content of chocolate exceeded 5.3%, the chocolate became flaky.

Table 1 (Main raw materials) Ca ca o mass 11.
5 part core
5. Metal powder
13.5 Lubrication Greasy 1) 35
Department 0.
4 parts flob vanillin 0.05 parts injection)
Non-tempering type non-uric acid fat (Bran 5-rs (
(manufactured by Fuji Oil i+ (1)) was used.

Reference Example 1 Chocolate was obtained in the same manner as in Example 1 by adding water shown in Table 3 instead of sorbitol. However, the amount of powdered sugar added was 35 parts. The results are shown in Table 3. A significant increase in the viscosity of the chocolate during the scouring process was observed as the moisture content increased, and the resulting chocolate had a rough texture and poor texture.

Table 3 Reference Example 2 Chocolate was obtained in the same manner as in Reference Example 1 by adding brandy instead of water. Table 4 shows the amount of brandy added and the results. When the moisture content exceeded 1.4% and was less than 2%, the taste was soft and the oily smell disappeared, and the chocolate taste was strong. Addition of 6% by weight or more as a brandy was unreasonable as it would cause looseness.

Table 4 Note 4) Brandy is “VsOP (Sun 1-IJ-il
A moisture content of 63.9% was used.

Example 2 Chocolate was obtained in the same manner as in Example 1, as shown in Table 5, using starch syrup instead of sorbitol. Table 5 shows the results.
It was shown to. When 2% starch syrup was added and the water content L exceeded 5%, the oily odor characteristic of non-tempered types disappeared completely, and up to 25% starch syrup and less than 5.5% water, the mouthfeel remained soft, but when it exceeded 4%, it became dry.

Table 5 Note 5) Starch syrup (“S58” manufactured by Nikken Kagaku ■) has a water content of 20
% was used. Units are parts by weight.

Example 3 The oils and fats in Table 1 were prepared in the same manner as in Example 2, except that the oils and fats in Table 1 were replaced with tempering type/X-do putter (Fuji Oil Co., Ltd. (Suriso [Blanognu-8SsJ)] and the addition ratio of sorbitol was changed as shown in Table 6. Chocolate was obtained, except that it was tempered in a conventional manner during the temperature control step.

The results are shown in Table 6. With the addition of sorbitol, the mouthfeel became softer, the texture improved, and the chocolate flavor became stronger. At 20 parts of sorbitol and at a moisture content of 5.5% or more, dryness occurred.

Table 6 Example 4 When manufacturing chocolate in the same manner as in Example 1 using 25 parts of powdered sugar in Table 1, 3 parts of sorbitol was added as shown in Table 7 and conched for 1 hour; Sorbitol was added batchwise by repeating the conching operation for 1 hour, and the moisture content, texture, flavor, and viscosity were measured over time.

By this batch addition method, even when 24 parts of sorbitol was added, the water content could be kept at about 2.6%, and a product with a soft mouthfeel and a strong chocolate flavor was obtained. In addition, as the amount of sorbitol increased, the color tone became darker, which was a favorable trend. Work was good with no increase in viscosity.

Table 7 Example 5 The powdered sugar shown in Table 1 was added to 5 parts, and 3 parts of sorbitol were added in the same manner as in Example 4, for a total of 39 parts of sorbitol to obtain chocolate.

A good chocolate with a water content of 2.6%, a viscosity of 25 (poise), a soft mouthfeel, an improved texture, no oily smell, and a strong chocolate flavor was obtained.

Example 6 Chocolate was obtained in the same manner as in Example 4, except that the powdered sugar shown in Table 1 was not added, but sorbitol was added in 2.5 parts at a time to give a total of 25 parts of sorbitol.

A good chocolate with a soft mouthfeel and improved texture, no oily odor (oily flavor), and a strong chocolate flavor was obtained.

(Effects) By adding a water-containing substance in the process, it is possible to produce chocolate containing a small amount of water with an improved soft texture and strong chocolate flavor. Particularly in the case of non-tempered chocolate, it has become possible to produce chocolate with an excellent flavor that does not have the characteristic oily flavor at all.

(Applications) The chocolate obtained according to the present invention can be widely used not only for molded items and hanging items, but also for foods that are easily subject to heat changes such as baked confectionery.

Patent applicant: Fuji Oil Co., Ltd. Agent Kiyoshi Kadowaki

Claims (6)

[Claims] (1) A method for producing chocolate containing a small amount of water, characterized in that when chocolate is produced from chocolate raw materials, a water-containing substance is not made into an emulsion (or added) in the scouring process. (2) The manufacturing method according to claim 1, wherein the chocolate is non-tempered. (3) The manufacturing method according to claim 1, wherein the chocolate is of a tempered type. (4) Claim No. 1 in which the water-containing substance is a liquid saccharide
The manufacturing method described in item 2 or 3. (5) The manufacturing method according to claim 4, wherein the small amount of water is r5% by weight or more and 5% by weight or less. (6) The manufacturing method according to any one of claims 1 to 5, in which the water-containing substance is added in the scouring step in portions or continuously while removing moisture.