JPS5948049A - Rapid-drying formed chocolate - Google Patents

Abstract

PURPOSE:To obtain a formed chocolate free from stickiness, in high workability, by adding liquor to chocolate and sugar at a specific weight ratio, kneading the mixture, forming at normal temperature and pressure, and drying the formed product by evaporating the contained alcohol. CONSTITUTION:Chocolate and a sugar (e.g. sucrose, glucose, fructose, invert sugar, liquid sugar, etc.) are kneaded with liquor. The amount of the liquor is 5-40wt% as total alcohol. The liquor is preferably brandy, rum, whisky, etc. The kneaded mixture is formed to a desired form at normal temperature and pressure, and the contained alcohol is evaporated to dryness to obtain the objective formed chocolate. The formed chocolate is free from stickiness to the packaging material and hand, and keeps its beautiful appearance and high commercial value.

Description

[Detailed description of the invention] To solidify chocolate M, which is usually used for confectionery M such as sponge cakes and kutskies, and for coating, icing, and piping on bread, etc., depending on/well or depending on the temperature. The melting point of the fats and oils used is changed, and in order to solidify quickly in high temperatures, it is necessary to use fats and oils with a high melting point above body temperature as the polyacid. Even if you eat it, it won't melt in your mouth, and it won't melt in your mouth, which is characteristic of chocolate, resulting in a flavor that falls off.
When -a is used, rapid assimilation cannot be expected unless it is prepared in a molten state beforehand. In addition, chocolates for squeezing that are used for baking, bread, etc. are a mixture of fresh cream and chocolate (so-called ganache cream), a mixture of sugar syrup and chocolate (
The so-called chocolate spread) is mainly a mixture of butter cream and chocolate, and when a strong chocolate flavor is desired, chocolate that is in the form of a paste at room temperature and contains liquid oil is used. However, when these are used to decorate cakes, etc., they do not solidify and may stick to hands, fingers, packaging materials, etc. during handling and transportation, distorting the shape and significantly reducing the aesthetic appearance, and resulting in extremely low product value. It was often.

In addition, it has become popular in recent years to write the recipient's name, the giver's name, an accompanying note, etc. on a gift cake or chocolate board. If the purpose of the former is to solidify, as mentioned above, it takes time and effort to melt it, and depending on the temperature, it may not dissolve even in the mouth, causing inconvenience.

Furthermore, when pasty chocolate is used, it often does not assimilate and distorts its shape, impairing its aesthetic appearance and halving its message effect, as in the case described above. If the latter is used, it must be heated to soften it, and if water is added to soften it, solidification will be delayed. Even if it solidifies, it will fall apart if an external impact is applied to it.

The inventor of the present invention has kept this point in mind and has conducted various studies, resulting in the present invention.

In other words, the product of the present invention uses chocolates and sugars as base materials during solidification, exhibits fluidity or paste-like appearance during work, and is not affected much by temperature, which is the object of the present invention, and can be worked easily and quickly. Ke (brandy, rum, whiskey, etc.) is blended in order to impart solidifying properties. When Honjima is used for coating, icing, piping, etc. as mentioned above, the alcohol contained in alcoholic beverages evaporates at room temperature and pressure, loses its fluidity or paste state, and forms a film on the surface within a few minutes. It is a food product that dries up in about an hour and does not stick to packaging materials or even when touched directly with the hands, maintaining its aesthetic appearance and increasing its commercial value.

The amount of alcohol added in the present invention is 5 to 40% by weight, preferably 10 to 25% by weight, based on the normally mixed chocolate material that solidifies at room temperature. If the alcohol content is less than 5% by weight, the effect will be less, 40% by weight or 11%.
Doing more will make the chocolate material too soft,
Even if it is used for coaching, icing, piping, etc., it will not show the desired shape and will be in a state of so-called blurring, the aesthetic appearance and message effect will be completely impaired, and it is not economical.

In addition, in the present invention, chocolates are
9th Fair Trade Commission Notification No. 16 [Fair Competition Code Regarding the Labeling of Chocolates] means the appropriate one, and the parent alcoholic beverage shall be the one specified in the Liquor Tax Law.

Examples are shown below. Of course, the present invention is not limited to this, and can be applied within the scope of the gist of the present invention.

Example Formulation Example 1 Sucrose processed product 60 thieves (usually referred to as fondant) ・Chocolate dough 22 95 ethyl alcohol 12 Brandy 6 Shochu
100 N Mixture Example 2 Water Candy 60 Hodachi Yokolate Dough 52 〃95 Chetyl Alcohol 10 // Brandy
8 total made by ioo'
After melting the chocolate by heating, add I\ii and mix. After that, thoroughly knead it with sugar in a kneader. The state at this time is paste-like.

Fill this into an airtight container and seal it.

When Motojima coats confectionery, it forms a film on the surface in about 5 minutes, and when wrapped, it does not stick to the wrapping paper, nor does it stick to hands and fingers.

When squeezed onto a chocolate plate, it forms a film on the surface in about 6 minutes, and even if you touch it, it does not stick to your fingers and becomes dry in about 1 hour.

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Claims (1)

[Scope of Claims] (1) Chocolates, sugars (sucrose, glucose, fructose, maltose, invert sugar, lactose, liquid sugar, starch syrup, including molasses, corn syrup, xylose, sorbitol, etc., and processed products thereof); 5~ as total alcohol amount
Consists of alcoholic beverages in an amount of 40% by weight (according to the Liquor Tax Law),
A chocolate characterized in that when left at room temperature and pressure, the alcohol contained evaporates, giving it shape retention without losing fluidity, and becoming dry and solid, so that it does not stick to packaging materials, fingers, etc. Processed goods. (2) The first claim is characterized in that the additive is added in an amount of 10 to 25% by weight as a total alcohol content.
Quick-drying processed chocolate products as described in section. (3) The feature is that alcoholic beverages with a total alcohol content of 5 to 40 times are added to chocolates and sugars, and the mixture is kneaded and molded at room temperature and pressure to dryness by evaporation of the alcohol contained. A method for producing a chocolate molded product using a quick-drying processed chocolate product.