JPS5918970B2 - How to form decorative chiyocolate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for molding chocolate, and more specifically, to fixing chocolate with a three-dimensional decorative pattern on the surface of the chocolate body, having irregularities such as strokes and designs in a color different from that of the chocolate body. It relates to a molding method for

Decorative patterns such as strokes and designs are drawn on the surface of chocolate (transfer method is conventionally known as a method).

In this transfer method, an ink containing edible pigments and edible oil is prepared, a transfer paper is printed using this ink, the transfer paper is placed on the surface of chocolate, and the printed pattern is transferred to the chocolate by applying heat. .

However, this method has the drawback that the pattern is only printed on the smooth surface of the chocolate, and it is not possible to impart a three-dimensional decorative pattern with unevenness, nor is it possible to obtain a clear pattern.

The squeezing method is a well-known method for forming a three-dimensional decorative pattern with unevenness. In this method, the material forming the decorative pattern is ejected from the nozzle of a squeezer, and the nozzle or the chocolate body is moved to form the desired decoration. Draw a pattern.

However, in this method, the decorative pattern is formed by applying the material ejected from the nozzle, so the pattern that can be drawn naturally is accumulated, and fine decorative patterns such as delicate strokes, designs, and thin uneven lines are clearly expressed. I can't.

Moreover, drawing complex patterns using this method has problems in terms of efficiency and is practically impracticable.

As a method for eliminating these defects, a second formwork having a through hole having a shape that substantially matches the ring of the decorative pattern is placed on the first flat mold on which the decorative pattern is engraved; A decorative material is poured through this perforated hole, and after the material has solidified, the second
The third formwork, which is deeper than the protruding part, is placed on the first flat plate mold from which the decorative material part formed by being surrounded by the second formwork and solidified protrudes. , pouring chocolate material into a third mold to surround the protruding portions of the decorative material and solidifying the chocolate material to form a chocolate body, and embedding the base of the decorative pattern within the chocolate body; There is a method of molding chocolate that allows it to stick.

This method is superior to the above-mentioned method in that it can form three-dimensional decorative patterns, but it requires the preparation of three types of molds, and in addition, the molds must be combined, cut out, and then made into another mold. It requires a complicated molding process of mounting, and is not a practically preferable method.

Also, thin thickness by any method known so far,
In particular, it has been impossible to form and adhere to the chocolate body a decorative pattern including an uneven three-dimensional line drawing having a thickness of 100 μm to 3 mm and a minimum width of 200 μm.

One object of the present invention is to provide a molding method for easily and efficiently fixing a three-dimensional decorative pattern having unevenness to a chocolate body.

Another object of the present invention is to provide a molding method for three-dimensionally fixing a delicate decorative pattern to a chocolate body.

Still another object of the present invention is to provide a molding method for firmly adhering and fixing a three-dimensional decorative pattern by embedding it in a chocolate body.

Still another object of the present invention is to provide a molding method for fixing a decorative pattern made of chocolate of a color different from the zero color of the chocolate body to the chocolate body.

Still another object of the present invention is to provide a molding method for fixing chocolate with a decorative pattern including thin, delicate uneven three-dimensional line drawings to a chocolate body.

Still another object of the present invention is to provide a method for molding decorative chocolate in which the color of the chocolate body passes through thin decorative patterned chocolates of different colors and appears as a mixed color.

The above and other objects of the present invention will become more apparent from the following description.

According to the present invention, there is provided a method for molding decorative chocolate for molding and fixing a thin uneven three-dimensional decorative pattern chocolate of a color different from that of the chocolate body onto the surface of the chocolate body, the method comprising: The base oil and fat in the first chocolate material that is to form the pattern and the base oil and fat in the second chocolate material that is to form the chocolate body are at least 60% by weight of the same oil and fat, and the first and A second chocolate material having a base fat content of 30 to 40% by weight is selected, and the first chocolate material in a fluid state is first poured into a mold having the decorative pattern engraved thereon to a thin thickness. pouring, scraping the surface of the mold to insert the first chocolate material into the decorative pattern engraved part of the mold and scraping off the remaining chocolate material, and then immediately reducing the surface temperature of the first chocolate material to 18° to 22°C. ℃ to advance the microcrystalization of the base oil and fat in the material, and in the process of microcrystallization, pour the second chocolate material in a fluid state onto the first chocolate material, Said first
and a decoration characterized in that the base oil and fat in the second chocolate material penetrates into the first chocolate material at the contact surface portion of the second chocolate material and is cooled until it crystallizes and solidifies, and then is cut out from a mold. A method of forming chocolate is provided.

The chocolate material forming the three-dimensional decorative pattern used in the present invention is preferably white chocolate, generally referred to as so-called white chocolate, and in this case, it is desirable to use ordinary brown chocolate as the chocolate body.

Conversely, brown chocolate may be used as the chocolate material forming the decorative pattern, and white chocolate may be used as the chocolate body, or a combination of chocolates of other colors is also possible.

No matter which color chocolate is used, the content of base fat in the chocolate material is between 30 and 40.
% by weight, preferably from 34 to 38% by weight, more preferably from 36 to 38% by weight.

If the content of the base oil is less than 30% by weight, not only will the tackiness decrease and the initial adhesion between the chocolate ingredients will be poor, but as will be described later, the two chocolate ingredients will form and stick to each other due to crystallization of the base oil. It cannot be used because the amount of base oil and fat is insufficient and the adhesion strength is reduced.

In addition, if a chocolate material with a base fat content of less than 30% by weight is used as a chocolate material for forming a decorative pattern, it will not be possible to pour it into the fine decorative pattern engraved part of the mold, and the three-dimensional decorative pattern will collapse and be fully expressed. Can not.

On the other hand, if it exceeds 40% by weight, the base oil content is too high and the color becomes transparent, making it impossible to clearly express decorative patterns.

Furthermore, the base fat content of the two chocolate ingredients is 1
If there is a difference of 0% or less, the difference in shrinkage rate will be too large and the chocolate material forming the decorative pattern may peel off during solidification.

Therefore, the base fat content of one chocolate material is 3.
Assuming 0% by weight, the content of base fat in the other chocolate material must not exceed 40% by weight.

As the base oil or fat, cocoa butter, a cocoa butter substitute, or a mixture thereof can be used.

Cocoa butter substitute is a cacao butter homogeneous fat that is used instead of cacao butter or mixed with cacao butter, and its composition mainly contains glyceride of three types of mixed fatty acids: oleic acid, stearic acid, and palmitic acid. It contains almost no unsaturated fatty acid glyceride with two or more double bonds.

It is synthesized by extracting and separating oils with such a composition, and the raw material oils include vegetable oils such as cottonseed oil, rice bran oil, iris fat, and palm oil, and animal fats such as beef tallow.

The above-mentioned fatty acid glycerides are extracted and separated from these raw materials, and various operations are performed to increase the content of dioleopalmitostearin, a special component in cocoa butter.

An important point in the present invention is that the base oil and fat in the chocolate material forming the three-dimensional decorative pattern and the base oil and fat in the chocolate material forming the chocolate body are small (at least 6
This means that oils and fats of 0% by weight must be the same.

For example, if cocoa butter is used as the chocolate material forming the decorative pattern, the chocolate material forming the chocolate body may also be cocoa butter alone or a mixture of cocoa butter substitute and cocoa butter containing at least 60% by weight of cocoa butter. This means that it must be used.

This is because if the base oils and fats contained in the chocolate material forming the decorative pattern and the chocolate material forming the chocolate body are different, the fatty acid glycerides contained will be different, and therefore the melting point and shrinkage rate will be different, which may cause the decorative pattern to peel off. Because there is.

Therefore, it is necessary to use base oils and fats that contain at least 60% by weight of the same base oil and fat.

The decorative pattern chocolate and the chocolate material forming the chocolate body are prepared separately.

For example, for white chocolate, 3 cocoa butter
It is common to blend 0 to 40% by weight, 55 to 65% by weight of sugar, and 5 to 10% by weight of powdered milk.

In addition, in the case of regular brown chocolate, 1 cacao mass
5 to 25% by weight, cocoa butter 15 to 25% by weight,
It often contains 35 to 45% by weight of sugar and 15 to 25% by weight of powdered milk.

In this case, since the cacao mass contains cacao butter, the total content of the cacao butter added and the cacao butter in the cacao mass is adjusted to be in the range of 30 to 40% by weight.

In addition, natural fragrances such as Vanilla or other synthetic fragrances, and emulsifiers such as lecithin, lysolecithin, and cephalin can also be added.

Furthermore, sucrose fatty acid ester can be added to promote finer and homogenized stable crystals of cocoa butter.

After blending the chocolate raw materials, they are mixed and kneaded, processed to be finely milled using finishing rolls, and then subjected to known processing steps such as conching and tempering.

In the conventional chocolate molding method, chocolate was molded by simply casting the mold, but in the present invention, the chocolate material to form the decorative pattern in a fluid state is first poured into a mold with a three-dimensional decorative pattern in a thin layer. Pour into the water.

Next, the surface of the mold is scraped, the chocolate material is inserted into the decorative pattern engraved part of the mold, and the excess material is scraped off.

According to the present invention, since the decorative pattern can be firmly fixed to the chocolate body, a thin decorative pattern including delicate uneven lines can be formed.

Thus, for example, the chocolate material forming the decorative pattern can be poured to a thickness of 100 μm to 3 mm, in particular 200 μm to 17 ILrIL.

An important aspect of the present invention is that after the chocolate material is poured into the mold and scraped, it is immediately rapidly cooled to a surface temperature of 18° to 22°C, preferably 19° to 21°C.

Microcrystallization of the base fat in the chocolate material can be promoted by rapidly cooling the chocolate material.

When the base fat is microcrystallized, its adhesion increases when it is bonded and molded with the chocolate material forming the chocolate body described below, resulting in poor adhesion resistance.

□When the base fat in the chocolate material penetrates into the chocolate material forming the decorative pattern at the contact surface area with the chocolate material forming the chocolate body, in the case of microcrystals, the penetrability becomes low. , The bonding strength after molding and solidification is also good.

If the surface temperature of the chocolate material is rapidly cooled to a temperature lower than 18° C., the adhesiveness decreases, and the chocolate material cannot be used because of insufficient adhesion resistance to the chocolate material forming the chocolate body.

Furthermore, at a temperature higher than 22° C., the chocolate material forming the decorative pattern is insufficiently crystallized, resulting in insufficient adhesiveness and insufficient solidification, which may cause the chocolate to lose its shape.

When the temperature of the fluidized chocolate material forming the decorative pattern is 29° to 31°, for example, by rapidly cooling it at about 5°C, the surface temperature can be brought to 18° to 22°C in about 2 to 3 minutes.

Of course, the time required for cooling will vary slightly depending on the thickness of the chocolate material, but the important thing is that the surface temperature of the chocolate material is between 18°C and 22°C, preferably between 18°C and 22°C.
It is then rapidly cooled to a temperature of 9° to 21° C. to make it suitable for adhesion, shaping and solidification with the chocolate material forming the chocolate body.

Next, the chocolate material forming the chocolate body is poured in a fluid state onto the decorative patterned chocolate material in the process of microcrystallization, and is subsequently cooled.

A deaeration vibration treatment may be performed to remove air contained in the chocolate material before cooling.

In the cooling process, the base oil and fat in the chocolate body material penetrates into the decorative pattern chocolate material at the contact surface area, crystallizes in a mutually mixed state, and develops a strong bonding force.

Cooling continues until the chocolate body material solidifies.

The cooling temperature and time vary depending on the thickness of the chocolate body, but when a chocolate material in a fluid state at a temperature of 29° to 31°C is cooled and solidified to a temperature of 4° to 7°C, it usually takes 15 to 25 minutes. The crystals solidify in about a minute.

After the crystals solidify, the mold is cut out using a conventional method to obtain decorative chocolate.

According to the present invention, since the decorative pattern chocolate material can be firmly molded and fixed to the chocolate material, if necessary, the thin decorative pattern portion can be molded so that the color of the main body portion passes through and appears as a mixed color. Is possible.

The present invention will be explained below with reference to Examples, but is not limited thereto.

Note that "parts" in the examples indicate parts by weight.

Example 1 White chocolate consisting of 33 parts of cocoa butter, 60 parts of sugar, 7 parts of milk powder, and 0.3 parts of lecithin was prepared.

Approximately half of the blended amount of cocoa butter is heated to approximately 60°C to make it liquid, sent to a continuous kneader, and mixed and kneaded while gradually adding sugar and powdered milk, and adding 0.1% lecithin.
5 parts were added and kneaded for 0.5 hours at about 45°C.

After this mixture is continuously passed through finishing rolls to refine the particles, the contents are conveyed to a round rotary conching machine,
The remaining amount of cocoa butter was added and conching was performed at about 55°C for 12 hours.

During this time, the remaining amount of lecithin was added, and the temperature was finally brought to 45°C.

Next, the conched chocolate was transferred to a tempering machine and tempered, and the temperature of the chocolate was finally brought to 29°C.

Separately, 20 parts of cacao mass (cocoa butter content 50 to 5
5% by weight), 20 parts cocoa butter, 40 parts sugar, 2 parts milk powder
Normal (1)' four-color chocolate consisting of 0 part of lecithin and 0.3 part of lecithin was prepared.

Brown chocolate was prepared in the same manner as white chocolate, except that cacao mass and cacao butter were heated and melted separately and sent to a continuous kneader.

Next, tempered white chocolate at a temperature of 29℃ is placed in a polycarbonate mold engraved with a three-dimensional decorative pattern including fine uneven lines with a minimum width of 200μ and a thickness of approximately 100μ at the thin part and a maximum thickness of 29℃. Approximately 1m7r1. After pouring, the surface of the mold was scraped and immediately cooled to a surface temperature of 21°C by passing it through a cooling chamber maintained at a temperature of 5°C for 2 minutes.

Next, the tempered brown chocolate at a temperature of 29℃ is poured onto the white chocolate to a thickness of 5mm, and after cooling in a cooling room at 5℃ for 18 minutes, the mold is cut out to create a decorative pattern on the white chocolate. Decorative chocolate was molded in which the powder was adhered to the surface of brown chocolate.

An uneven line portion with a width of about 200 μm and a thickness of about 100 μm was clearly visible.

In the decorative pattern of white chocolate, the thinner parts were seen as a mixed color through the brown color of the chocolate itself.

After storing it in a refrigerator at 20°C for a day and night, I tried to peel off the decorative pattern part with my fingertips, but I couldn't peel it off, and when I pressed it hard with my fingertips, it broke along with the chocolate itself.

After 1 hour at room temperature of 25°C, I tried to peel it off with my fingertips in the same way, but was unable to do so.

Strong (When pressed, the decorative pattern part embedded slightly into the chocolate body and cracked along with the chocolate body.

Example 2 Decorative chocolate was molded using white chocolate as a decorative chocolate material in the same manner as in Example 1, except that white chocolate consisting of 30 parts of cocoa butter, 65 parts of sugar, 5 parts of milk powder, and 0.3 parts of lecithin was prepared. did.

An attempt was made to peel off the white chocolate using a fingertip in the same manner as in Example 1, but the result was the same as in Example 1.

Example 3 The white chocolate of Example 1 was used as a decorative chocolate material, and cacao mass 3 was used as a chocolate main material.
0 parts (cocoa butter content 50-55% by weight), 23 parts of cocoa butter, 45 parts of sugar, 2 parts of milk powder, 0.3 parts of lenotin
Example 1 except that brown chocolate was prepared using
0 method was performed similarly.

The results of a peel test with a fingertip were the same as in Example 1 when stored in a refrigerator at 20°C (overnight), but when stored at room temperature 28°C.
After leaving it for 1 hour, the decorative chocolate part was embedded in the chocolate body when pressed strongly with a finger, but no cracks were generated.

Example 4 The same procedure as in Example 1 was carried out except that 20 parts of cacao butter was used as the white chocolate and 13 parts of a product name [Belv BE10j (manufactured by Kanegafuchi Chemical Industry ■)] whose main ingredient was Iritzpe butter was used as the substitute cacao butter. Prepare white chocolate,
This was used as a decorative chocolate material.

Decorative chocolate was molded in the same manner as in Example 1 using the brown chocolate of Example 3 as the chocolate main material, but white chocolate was poured into the mold, the surface of the mold was scraped, and the surface temperature was lowered by passing it through a cooling chamber for 3 minutes and 30 seconds. It was rapidly cooled until it reached 18°C.

The results of the fingertip peel test were the same as in Example 1.

Comparative Example 1 Example 1 except that the white chocolate used in Example 1 was molded, the wall surface was scraped, and then passed through a cooling chamber at a temperature of 4°C for 4 minutes and 20 seconds to quench until the surface temperature reached 16°C.
(A similar recipe was used, but the chocolate itself and the decorative patterned chocolate part separated when the mold was cut out.)

Comparative Example 2 Same as Example 1 except that the white chocolate used in Example 1 was molded, the mold surface was scraped, and then passed through a cooling chamber at a temperature of 6°C for 2 minutes to rapidly cool the surface temperature to 23°C. Decorative chocolate was molded using exactly the same recipe, but
The uneven three-dimensional decorative pattern part was crumpled, making it unsuitable for use as a product.

Comparative Example 3 White chocolate was prepared in the same manner as in Example 1 using 28 parts of cocoa butter, 65 parts of sugar, 7 parts of powdered milk, and 0.3 parts of lecithin.

Decorative chocolate was molded using the brown chocolate of Example 1 as the main body material in the same manner as in Example 1, but the thin line decorative pattern was broken and was not suitable as a product.

Comparative Example 4 Same as Example 1 except that 16.5 parts of cacao butter was used as white chocolate. 16.5 parts of cocoa butter was used as a substitute for cacao butter. White chocolate was prepared in the same manner.

Using the brown chocolate used in Example 1 as the main body material, decorative chocolate was molded in the same manner and cut out, but the decorative pattern part was separated and only the main body was taken out.

Comparative Example 5 The white chocolate used in Example 2 was used as the decorative pattern chocolate material, and cacao mass 33 was used as the main material.
Brown chocolate was prepared in the same manner as in Example 1 using 25 parts of cocoa butter, 40 parts of sugar, 2 parts of milk powder, and 0.3 parts of lecithin.

Decorative chocolate was molded in the same manner as in Example 1, but the decorative pattern part separated during die cutting, and only the main body was taken out.

Claims (1)

[Scope of Claims] 1. A decorative chocolate molding method for molding and fixing a thin, uneven three-dimensional decorative pattern chocolate of a color different from the chocolate body onto the surface of a chocolate body, the method comprising: The base oil and fat in the first chocolate material in which the decorative pattern is to be formed and the base oil and fat in the second chocolate material in which the chocolate body is to be formed are at least 60% by weight of the same base oil and fat. and the base fat content in the second chocolate material is 30
to 40% by weight, first pour the first chocolate material in a fluid state to a thin thickness into a mold on which the decorative pattern has been engraved, and then scrape the surface of the mold to form the decorative pattern on the mold. The first chocolate material is inserted into the engraved part, the remaining chocolate material is scraped off, and then the first chocolate material is immediately rapidly cooled to a surface temperature of 18° to 22°C to remove the base oil and fat in the material. Microcrystallization is advanced, and in the progressing process of microcrystallization, the second chocolate material in a fluid state is poured onto the first chocolate material, and the first and second chocolate materials are
Molding of decorative chocolate, characterized in that the base oil and fat in the second chocolate material penetrates into the first chocolate material at the contact surface area of the chocolate material and is cooled until crystallized and solidified, and then the mold is cut out. Method.