JPS604699B2 - Chiyocolate containing alcohol - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to chocolate containing alcoholic spirit, and more particularly to substantially solid chocolate obtained by uniformly mixing alcoholic spirit throughout the chocolate.

Conventionally, chocolate containing alcoholic spirits has been of the so-called bonbon type, in which the alcoholic spirit is sealed in a cavity provided inside the chocolate.

This is because chocolate has a structure in which fine particles of sugar, non-fat milk solids, non-fat cacao, etc. are dispersed in fats and oils, whereas alcoholic beverages are mainly a mixture of water and alcohol. This is because it is extremely difficult to directly mix these chocolates and alcoholic spirits. The present invention breaks through this conventional wisdom and provides alcohol-containing chocolate in which alcohol is uniformly mixed throughout solid chocolate. The present inventors have discovered that by increasing the amount of lecithin (soybean phospholipid), which was conventionally used in chocolate at 0.3 to 0.5% as an emulsifier, to 0.5 to 5% by weight, the alcohol content can be increased by 8 cough volumes. We found that it is possible to uniformly mix alcoholic spirits of several percent or more based on the weight of chocolate, and that the alcohol content is retained throughout the chocolate with almost no decrease even after long-term storage for 6 months. Ta.

Therefore, the main object of the present invention is to add alcoholic spirit of 1.5 to 3% by weight and 0.5% alcohol to the chocolate dough based on its weight.
To provide an alcohol-containing chocolate to which ~5% by weight of soybean phospholipid is added and mixed uniformly. Surprisingly, the alcohol-containing chocolate of the present invention not only allows you to enjoy the taste of alcohol, but also melts in the mouth clearly better than conventional chocolate. The alcohol-containing chocolate of the present invention can be produced by kneading soybean phospholipids into chocolate dough in advance and adding alcohol to it, by mixing alcohol with alcohol and then adding soy phospholipids, or by emulsifying alcohol and soy phospholipids. It can be manufactured by adding both components in any order, such as by adding them to chocolate in the same state.
Therefore, another object of the present invention is to directly add 1.5 to 3% by weight of alcohol and 0.5 to 5% by weight of soybean phospholipids to the chocolate dough in any order. An object of the present invention is to provide a method for producing alcohol-containing chocolate, which comprises performing high-speed mixing to uniformly mix the whole chocolate, and then solidifying and molding the chocolate.

The method of the present invention can be applied to both methods that include a tempering step and those that do not. Furthermore, for methods that include a tempering step, alcoholic spirit can be added either before or after the tempering step. good.

Further, the present invention can be applied to all types of chocolate dough, such as pure chocolate dough, chocolate dough, semi-chocolate dough, or chocolate dough belonging to confectionery.

The alcoholic spirit used in the alcohol-containing chocolate of the present invention contains alcohol (ethyl alcohol) of 8% or more, preferably 9% or more. Such alcoholic spirits can be obtained by distilling all kinds of alcoholic beverages, such as brandy, wine, whiskey, liqueur, fruit wine, and sake, to an alcohol content of 8% by volume or more, for example. Of course, pure ethyl alcohol is 8% iron by volume.
An aqueous solution containing the above may be used. The amount of alcohol with this concentration can be in the range of 1.5 to 3% by weight based on the weight of the chocolate, and if the amount is less than 1.5%, the effect of the present invention of good melting in the mouth cannot be obtained; If a larger amount is used, the water-in-oil chocolate emulsion structure is destroyed and reversed to an oil-in-water structure, making it impossible to mold. Therefore, in the present invention, it is preferable to use alcoholic spirit in an amount of 5 to 15% by weight based on the weight of chocolate. On the other hand, soybean phospholipid, which uniformly mixes alcohol into chocolate and prevents its dispersion and enables long-term storage, includes lecithin obtained during soybean oil production, and for the above purpose, it contains 0.5% of the weight of chocolate. It is used in a range of 5% by weight. If it is less than 0.5%, the above objective will not be achieved satisfactorily, and if it is more than 5%, not only the flavor of the chocolate will be impaired, but also the patternability and heat resistance will be deteriorated.

Suitably 1.0 to 2.0% by weight of chocolate. % by weight is used. This usage amount considerably exceeds the conventional usage amount of 0.3 to 0.5% by weight for the purpose of reducing viscosity, and using such a large amount of lecithin will actually increase the viscosity and reduce the quality of the product. This is unexpected considering the common sense that chocolate will no longer be available. Lecithin has the above effects (i.e. chocolate) according to the present invention.
The reason why alcohol exhibits the effect of uniformly mixing the alcohol into the liquid and preventing its volatilization is that alcohol, like water, is a polar solvent and binds to the hydrophilic groups of lecithin. This is probably due to the formation of a coating. As stated above, the method according to the invention comprises:
It can be applied with or without a tempering step, and these methods are well known to those skilled in the art. However, when implementing the present invention, if a tempering step is included, cooling must be started at a temperature of 2000 or less, preferably 5 to 1000, within 5 minutes after tempering, preferably within 1 minute, otherwise Bloom occurs in chocolate products. On the other hand, if the tempering process is not included, 30 to 7000 pieces of chocolate dough are mixed into 1
Cooling must begin within 0 minutes, preferably within 5 minutes, particularly preferably within 3 minutes, at a temperature below 20 degrees Celsius. Otherwise, blooms will likewise occur in the chocolate product. The alcohol-containing chocolate according to the present invention is different from conventional bonbons and is a novel product in which alcohol is uniformly mixed throughout the solid chocolate, and the effect of soybean phospholipids prevents the volatilization of alcohol, resulting in a long-lasting period of over 6 months. It can withstand storage and melts in the mouth much better than conventional chocolate.

The present invention will be explained below with reference to Examples.

Example 1 Chocolate dough composition: Sugar 45% cocoa mass
16 Cocoa Day Evening
19 milk powder
18.4 Lecithin 1.5
Fragrance 0.1100-
After cooling the chocolate dough produced in a conventional manner using the above formulation to 45° C., alcohol was added at a concentration of 93% by volume (8% by weight based on the weight of the dough) and mixed at high speed.

This was subjected to a normal tempering process, then cast into a mold, and then cooled at 10° C. to within 1 quartz. For comparison, chocolate was prepared in the same manner as above except that 0.4% by weight of lecithin was used and 1.2% by weight of alcohol was added.

Both chocolates obtained above were subjected to an alcohol test and the results shown in Table 1 below were obtained.

Table 1 Amount of alcohol remaining when stored at 25°C
An expert panel consisting of 0 people judged the quality of melting in the mouth for both chocolates obtained above, and obtained the results shown in Table 2 below.

Table 2 From the above results, it can be seen that the alcohol-containing chocolate according to the present invention has good preservability (alcohol shine prevention) and better melting in the mouth.

Claims (1)

[Claims] 1. 1.5 to 30% of the weight of the Chiyocolate dough
An alcohol-containing thiokolate made by adding 0.5 to 5% by weight of alcoholic spirit and 0.5 to 5% by weight of soybean phospholipids and uniformly mixing them. 2. The alcohol-containing thiyocolate according to claim 1, which is obtained by mixing 5 to 15% by weight of alcoholic spirit and 1.0 to 2.0% by weight of soybean phospholipid based on the weight of the thiyocolate. 3. The alcohol-containing thiokolate according to any one of claims 1 to 2, wherein the alcohol has an alcohol content of 80% by volume or more. 4 Alcoholic beverages such as brandy, wine, whiskey, and sake that have been distilled to have an alcohol content of 80% by volume or more, or pure ethyl alcohol with a concentration of 80% by volume
The alcohol-containing thiokolate according to claim 3, which is an aqueous alcohol solution containing the above. 5 Claim 1 in which the soybean phospholipid is lecithin
The alcohol-containing tiyocolate according to any one of items 1 to 4. 6 Add 1.5 to 30% by weight of alcoholic spirit and 0.5 to 5% by weight of soybean phospholipid to the thiyocolate dough in any order based on the weight of the thiyocolate, and stir and mix at high speed to uniformly spread throughout the thiyocolate. 1. A method for producing alcohol-containing tiyocolate, which comprises mixing the alcohol with alcohol and then solidifying and molding it. 7. The method according to claim 6, wherein 5 to 15% by weight of alcoholic spirit and 0.5 to 5% by weight of soybean phospholipid are added to the weight of the thiocolate. 8. The method according to claim 6 or 7, wherein the alcoholic spirit has an alcohol content of 80% by volume or more. 9 Alcoholic beverages such as brandy, wine, whiskey, and sake that have been distilled to have an alcohol content of 80% by volume or more, or pure ethyl alcohol with a concentration of 80% by volume
The method according to claim 8, which is an alcohol aqueous solution containing the above. 10. The method according to any one of claims 6 to 9, wherein the soybean phospholipid is lecithin. 11. The method according to claim 6, which includes a tempering step, adds alcoholic spirit and soybean phospholipid to the tyokolate dough before or after tempering, and starts cooling at a temperature of 20° C. or less within 5 minutes after tempering. Method. 12 Dough at 30 to 70°C to which alcoholic spirit and soybean phospholipids are added without a tempering process is heated to 20°C within 10 minutes.
7. The method according to claim 6, wherein the cooling is started at a temperature below .degree.