JPS6075236A - Making of chocolate cake bearing jelly on its top - Google Patents

Abstract

PURPOSE:An oil layer is formed on the inside surface of the mold cavity and covered with an edible powder, then jelly or chocolate is casted and solidified to make the titled cake easy to be demolded. CONSTITUTION:The mold is coated with a lipid such as salad oil or olive oil on its inside surface of the cavity and the oil layer is covered with an edible powder such as a medicinal wafer powder. Then, a jelly mix is poured into the mold cavity halfway and solidified by cooling, then the rest of the cavity is filled with chocolate, which is solidified by cooling.

Description

[Detailed Description of the Invention] The present invention relates to a method for manufacturing a new type of chocolate confectionery in which jelly is placed on top of chocolate to form an integral shape, and the purpose of the present invention is to provide the chocolate confectionery. .

Chocolate uses cacao mass, so its color is brown and extremely monotonous.Furthermore, the cacao mass has a strong flavor, so even if other flavors such as fruit are added, it cannot be tasted much, resulting in a lack of variety.

On the other hand, jelly uses pigments and fragrances during its manufacture.
Color, flavor, aroma, etc. can be arbitrarily selected and added, and since it is transparent, it can be enjoyed with a greater variety than other sweets. However, since the material is made of sugar and a gelling agent, the taste is simple and has no weight.

Therefore, in order to add variety to chocolate, it is often combined with jelly.

However, conventional KF horizontal sweets that combine chocolate 1 and jelly, such as shell chocolate and enrober products, have a jelly core but the outer periphery is covered with chocolate, so the jelly is poured from the outside. I couldn't enjoy watching it in person.

Therefore, with conventional chocolate confections using jelly, it was not possible to enjoy the jelly inside until it was eaten, and the rich variety of colors could not be enjoyed.

Moreover, in the case of shell chocolate, when injecting the center jelly, it must be injected at a low temperature to prevent the outer chocolate shell from melting, and only jelly dough that exhibits fluidity at such low temperatures can be used, and the gelling agent It was not possible to freely select the desired texture. Moreover, such jelly dough is prone to tailing during pouring, resulting in extremely poor workability.

In addition, enrobing products are time-consuming because the jelly is once molded and then coated with chocolate, and moreover, it has not been possible to form products with complex shapes such as molding.

The inventor of this invention researched and perfected a method of forming jelly using a mold without using mold powder, and also considered combining it with chocolate, and completed this invention.

That is, the jelly, which is obtained by pouring fluid jelly dough into a mold and solidifying it by cooling, adheres to the inner surface of the mold and peels off, making it impossible to remove the jelly by turning the mold upside down and tapping it. However, when an oil layer was provided on the inner surface of the mold recess, and an edible powder such as powdered wafer was applied to the surface of the oil layer, the jelly dough was poured into the mold.

In this invention, a thin oil layer is provided on the inner surface of the concave portion of a mold, and then edible powder such as powder wafer is attached to the surface of the layer, and then jelly dough is poured halfway into the concave portion of the mold and cooled. Next, fluid chocolate dough is injected into the remaining voids of the recesses, and is cooled and solidified.

The chocolate confectionery obtained in this way can be easily taken out from the mold, and the jelly is placed on top of the chocolate, making it a one-piece product that allows you to enjoy a wide variety of jelly colors. At the same time, it has become possible to enjoy the taste of both at the same time.

To carry out this invention, first a thin oil layer is provided on the inner surface of the recessed part of the mold.

The mold used here can be one used for molding confectionery such as chocolate made of metal or resin, or one of the same quality.

To provide an oil layer on the inner surface of the recessed part of the mold.

Apply oil with a brush or cotton swab, spray oil, or fill the recess with oil and then turn the mold upside down to drain excess oil to prevent the jelly from adhering.At the same time, add edible powder. It has the function of adhering to and holding the surface. Therefore, it is preferable to use liquid oil such as salad oil or olive oil rather than solid fat such as Coco7 butter.

Next, edible powder is adhered to the surface of the oil layer by scattering powder wafer, etc., and then fluid jelly dough is injected halfway into the five depressions.

The edible powder used here refers to powdered foods that prevent the jelly and mold surface from displacing liquid, and includes starchy powders such as powdered wafer, pregelatinized starch, and potato starch, and sugars such as granny sugar and whey. Any powder such as sugar alcohols such as , mannitol, etc. can be used.

For the jelly dough, one using a commonly used gelling agent such as pectin, agar, or gelatin fx can be used, and if desired, one or more types of gelling agent can be used. It is also possible to use a jelly dough in which liquid or powdered edibles such as fruit juice, coffee liquid, and matcha are dissolved and dispersed, and also desired solid edibles such as raisins, fruit pulp, rice bran pickled fruits, and sweetened soybeans. It is also possible to use a material in which 20% is dispersed, such as yokan dough.

Note that the temperature of the jelly dough to be injected can be any temperature, but in order to prevent tailing during injection, it is desirable to perform the injection at a high temperature where the viscosity of the jelly dough is low.

The injected jelly dough is cooled so that the chocolate dough, which is injected later, does not lose its bubbly state. The jelly dough thickens and solidifies by cooling.

Next, fluid chocolate dough is poured into the remaining voids in the mold recesses and cooled.

The chocolate dough used here is not limited to bitter chocolate or milk chocolate, but can also be of any color you like, such as white chocolate or Karachi colate, depending on the color of the jelly. Furthermore, it is also possible to use an oil-based confectionery dough similar to chocolate using a cocoa butter substitute or the like, and it is also possible to make a colorful product by using multiple layers of different colored chocolate dough such as white chocolate dough and milk chocolate dough.

By pouring chocolate dough onto the jelly dough and cooling it, the two solidify into a single piece of chocolate confectionery.

The chocolate confectionery made in this way can be easily removed from the mold because the jelly is separated by the oil layer and edible powder and is not in direct contact with the mold surface. The part acts as a weight, making demolding even easier.

In addition, when jelly is normally molded, it is necessary to attach an edible powder to the bottom surface of the jelly to prevent it from sticking during demolding, but in this invention, the bottom surface is made of chocolate. This is not necessary and workability is improved.

In addition, this method allows continuous mass production because demolding is easy.

This allows it to be provided at low cost.

Next, an example will be explained.

Example: After spraying salad oil on the inner surface of the recesses of a plastic mold in which there are many hemispherical recesses having flower pattern marking lines to form a thin oil layer, a powder wafer was sprinkled on the surface of the oil layer. Attached.

Next, 60 parts of sugar, 50 parts of starch syrup, 1.3 parts of pectin,
0.2 parts of citric acid, 3 parts of sodium citrate, 50 parts of water
The mixture was boiled down to Bx 80°, divided into 4 equal parts, and jelly dough to which a different color pigment, fragrance according to the color, and citric acid were added was injected into different recesses of the Tani-tan mold, and each recess was divided into four parts. After filling the lower half of the tank, it was cooled.

Next, after tempering was performed and fluid milk chocolate dough was injected into the remaining voids of the mold recesses, it was cooled and solidified to obtain chocolate confectionery.

This chocolate candy looks like this when you turn the mold upside down.
1. The chocolate confectionery was made by simply pulling it out, and the upper part was a jelly and the lower part was like chocolate, and a hemispherical jelly with a flower pattern was placed on it.

The chocolate confectionery thus obtained was colorful and very beautiful, with the upper part consisting of jelly of each color, and when eaten, the flavor of each jelly and the taste of chocolate mixed in the mouth, making it very delicious.

Patent applicant: Morinaga & Co., Ltd.

Claims (1)

[Claims] After providing a thin oil layer on the inner surface of the concave part of the mold, edible powder is attached to the surface, and then jelly dough is injected halfway into the concave part of the mold and after cooling, chocolate dough is poured into the remaining void part of the concave part of the mold. A method for producing chocolate confectionery loaded with jelly, characterized by injecting and cooling and solidifying the chocolate confectionery.