JPS6087740A - Dry process for producing cheese chocolate - Google Patents

Abstract

PURPOSE:To produce a cheese chocolate having a stabilized quality and rich flavor, by incorporating cheese chocolate granules with chocolate. CONSTITUTION:Cream cheese is heated to about 60 deg.C, and a premelted cacao butter and salt-free butter, whole milk powder, fruit juice, foreign wine, powdered sugar, etc. are added to the heated cream cheese. The resultant mixture is then kneaded and thinly extended, cooled at room temperature and strained through a strainer to produce cheese chocolate granules. On the other hand, an adequate amount of cacao butter is melted and incorporated with commericially available chocolate for materials, and the resultant mixture is then kneaded with the above-mentioned cheese chocolate granules at about 30 deg.C. The kneaded material is then molded and hardened at room temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention aims to provide a novel method for making chocolate.

The details of one embodiment of the present invention will be explained below.

The method of the invention is produced by mixing cheese chocolate granules with chocolate. Therefore.

The specific manufacturing method is as follows.

First, regarding the manufacturing method of cheese chocolate granules A. Ingredients and their combination α. Cream cheese 454g [unsalted] b. Cocoa butter 100g C0 unsalted butter 140g d. Whole milk powder 880g! , Powdered sugar 2006 pieces, M method α, Cream cheese Heat thoroughly in a heat-retaining pot at a temperature of 60℃.

b. Mix pre-melted cocoa butter and unsalted butter into the cream cheese.

c. Pour lemon juice and rum into the above mixture and stir well.

d. Mix powdered sugar into the mixture prepared in step C above.

e. Gradually add whole milk powder to the mixture prepared in step d above and let it become well.

f. In condition III of e above, heat in a heat-retaining pot for about 1 hour.
Heat at a temperature between 60°C and 60°C.

! , Knead the product in the state of f above, spread it thinly on a stainless steel plate, and cool it at room temperature (20°C to 25°C) to evaporate moisture.

h. Pass the product in the state of y above through a stainless steel strainer to form granules. In addition.

In this case, for mass production, the granulator It is recommended to use

2. Mixing of the 1,000 M:I sort and the above cheese chocolate granules A. Mixing of chocolate Melt and mix 200 g of cocoa butter per 1 kf of various chocolates for commercially available materials.

Knead 1 lb. of cheese chocolate granules to the chocolate 1- in the state of A above.

C. The mouth condition described above is maintained at approximately 30°C.

The above condition was molded into various shapes at room temperature (20
℃~25℃). This gives a cheese chocolate product.

E. The cheese chocolate obtained in step 2 above is coated with commercially available Chiyoplate for various food ingredients, or sprinkled with flavoring agents such as cinnabaran to obtain a variety of products.

Since the product of the present invention is constructed as described above, it is possible to obtain cheese chocolate of stable quality and full of flavor. In addition, it is a human invention that can improve the balance of food and contribute to expanding the consumption of dairy products.

Patent applicant Toshiichi Murakami

Claims (1)

[Claims] Melt and mix a regular amount of cacao butter in chocolate for ingredients, and add chocolate granules made from cream cheese, unsalted butter, whole milk powder, fruit juice jar, Western liquor, powdered sugar, etc. A dry manufacturing method for cheese chocolate, which is characterized by kneading an appropriate amount.