JPS6128346A - Preparation of chocolate - Google Patents

Abstract

PURPOSE:To prepare a chocolate having excellent aroma and taste resembling closely to those of cacao mass-type chocolate, by preparing cocoa mixture and cacao mass mixture separately as essential components, and mixing both components. CONSTITUTION:Cocoa mixture and cacao mixture used as essential components are pulverized and refined separately, and the obtained mixtures are mixed together to obtain the objective chocolate. The refining time of the cocoa mixture is preferably shorter than that of the cacao mass mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Technical Field) The present invention relates to a method for producing chocolate with good flavor, particularly chocolate for coating, using a combination of cocoa and cocoa mass.

(Background of the invention) Generally speaking, chocolate can be roughly classified based on its raw materials.
Cacao mass, cacao fat, powdered sugar, and if necessary, cacao mask buchiyocolate made from powdered milk, cocoa (or cocoa cake), substitute oil, powdered sugar, and if necessary, cocoa type made from powdered milk and/or cacao mass as the main ingredient. It can be classified as chocolate. Of these, it goes without saying that the former cacao mask buchi chocolate has a good flavor, but such chocolate is expensive and requires time and effort to be tempered each time it is used, so it cannot be used for coating purposes. The latter type of cocoa type chocolate, which does not require tempering, is used exclusively for high-end products. In such cocoa type chocolate for coating, cacao mass is often used in combination to improve the flavor. However, when cocoa and cacao mass are used together, the overall flavor becomes more of a cocoa flavor.
The rich aromatic flavor of cacao mass is canceled out. The combined use of a large amount of cacao mass leads to an increase in the cost of chocolate raw materials, and as a result of an increase in cacao fat contained in the cacao mass, it causes blooming or graining phenomena in terms of physical properties, which is undesirable (
Therefore, there is a limit to the amount of cacao mass used in combination. However, in the case of chocolate used for frozen desserts, the cacao fat does not easily cause blooming or graining phenomenon when frozen, so using a large amount of cacao mass in combination is hardly a problem, but the flavor may be satisfactory despite the increased cost. Things are difficult to obtain.

(Prior art) By the way, the general method of manufacturing chocolate is to first mix cocoa and/or cacao mass with powdered sugar and roll (atomize).
Add some of the fat and oil to achieve the desired fat content and mix evenly. The mixing ratio of these varies depending on the product, its grade, and use, but generally when producing cocoa type chocolate for coating, cacao mass is used in combination to improve the flavor as described above. Thereafter, the raw material particles are atomized by rolling. Normally, in the case of chocolate for coating, atomization to about 20 microns gives the chocolate a smooth texture and melts in the mouth. The atomized chocolate then undergoes a scouring process. Here, we will use a machine called Tokonche.
By kneading the chocolate well for about 2 to 24 hours, it develops the unique aroma and taste of chocolate. Towards the end of this process, the remaining oils and fats and other fragrances are added as appropriate, and conching is continued for a while to complete the scouring. Note that a part of commonly used emulsifiers such as lecithin may be added when mixing the raw materials, and the rest may be added during the conching process. te〉′
Baringetaibu chocolate then goes through the steps of temperature control, (molding and) cooling, packaging, and maturing before being made into a product, but cocoa-type coating chocolate that does not require tempering processes eliminates these steps and requires a scouring process. After passing through, it is immediately filled into containers.

Conventional cocoa-type chocolate produced by the above process has a strong cocoa flavor, unlike the chocolate flavor of cacao mass, even though it also uses cacao mass.

(Problems to be Solved by the Present Invention and Means for Solving the Problems) From the above points of view, the present inventors have discovered that the conventional cocoa that only produced chocolate with a strong cocoa-like flavor was obtained despite the use of cacao mass with a good flavor. By rolling type chocolate separately with a cocoa compound and a cacao mass compound, subjecting them to conching treatment, and then mixing the two, they succeeded in making the chocolate flavor remarkably similar to that of cacao musk eve, thereby completing the present invention. reached. That is, the present invention uses a mixture using cocoa and cocoa mass in a known chocolate manufacturing method in which cocoa and cacao mass are essential ingredients, and sweeteners, oils, etc. are added to these, mixed, atomized, and refined. This is a method for producing chocolate, which is characterized by separately producing a mixture and then mixing the two.

The present invention will be explained in detail below.

The important point in the method of the present invention is that the cocoa blend and the cocoa mass blend are separately atomized and refined, and in particular, the scouring (conching) time for the cocoa blend is shorter than that for the cocoa mass blend. At the point. In other words, in cacao mass abuchiyocolate, a mellow aromatic flavor is developed by carrying out the conching treatment sufficiently (usually for 12 to 24 hours) as described above, and the cacao mass composition of the present invention also develops a rich aroma when conching is carried out sufficiently. do. However, it is not preferable to process the cocoa mixture for an unnecessarily long time, and it is preferable to finish the process in as short a time as possible.

This time is sufficient as long as the mixture itself is kneaded into a paste form and the cocoa flavor becomes mild, and is approximately 1 to 10 minutes.
About 3 hours is fine.

In the present invention, the blending ratio of sugar, oil, fat, milk powder, etc. to be blended into both the cocoa blend and the cocoa mass blend may be determined by allocating the total amount thereof as appropriate; for example, the proportion may be distributed according to the amounts of cocoa and cocoa mass. . Cocoa may be of the quality commonly used in the past, for example, cocoa powder with an oil content of 10-12%, or 22-24%.
It may be %. It is preferable to use about 3 to 20% of these cocoa components in chocolate. In addition, cacao mass generally has a fat content of about 55%, but the amount used varies depending on the type of the main fat and oil components of the target chocolate. In other words, for chocolate containing lauric oil as the main oil and fat component, it is best to use it so that the cacao fat contained in the cacao mass is within the range of about 7% of the total amount of oil and fat in the chocolate, and the main For chocolates whose main fat and oil components are fats and oils whose constituent fatty acids are trans acids, cacao butter is preferably used in a range of 20% of the total fats and oils. If these upper limits are exceeded, blooming or graining phenomena tend to occur. As described above, when chocolate is used for frozen desserts, the amount of cocoa mass used is hardly restricted and does not pose a problem, since cocoa butter is unlikely to cause blooming or graining phenomena during freezing. However, it should be noted that once the chocolate undergoes a graining phenomenon and the high melting point components crystallize, it will not melt unless heated considerably (approximately 65℃ or higher), and as a result, the quality of the chocolate will deteriorate significantly due to heating. Therefore, it is necessary to prevent the graining phenomenon of chocolate from occurring until the time of use.

The fats and oils may be those normally used for chocolate, and the amount of fats and oils may be adjusted depending on the object to be coated.

The manufacturing process in the method of the present invention is to first mix the cocoa component and the cocoa mass component in accordance with a conventional method, roll each component separately, and then roll the former cocoa component for about 1 to 3 hours. The latter cocoa mass formulation is conched for about 12 to 24 hours to atomize and refine. By mixing the respective conching compounds obtained in this way, chocolate having a good aroma and taste closely resembling the flavor of cacao mask buchichocolate, which cannot be obtained by conventional methods, can be obtained.

Examples of the present invention are illustrated below, but the spirit of the present invention is not limited to these examples.

Examples 1-2 Coated chocolate for frozen desserts (1), cacao mass ingredients: cacao mass 38fRI (based on weight, the same applies hereinafter), powdered sugar 5
0 parts of cacao butter, 12 parts of cacao butter, 0.5 parts of lecithin, and 0.03 parts of vanillin were rolled in accordance with a conventional method, and then conched for 15 hours to atomize and refine.

(2) Cocoa ingredients (milk type) 3 parts cocoa, 10 parts whole milk powder, 15 parts powdered sugar, 20 parts coconut oil, 52 parts soft palm oil (melting point approximately 16°C), 0.5 parts lecithin, and 0.03 parts of vanillin was rolled in the same manner and conched for 1.5 hours to form fine particles.

(3) Cocoa ingredients (sweet type) 14 parts cocoa, 15 parts powdered sugar, 22 parts coconut oil, soft palm oil (melting point approx.
6°C) 52 parts, lecithin 0.5 part and vanillin 0.03
A portion was similarly rolled and conched for 2 hours to atomize and refine.

The thus obtained cocoa mass component (1) and the cocoa component (2) (milk type) were mixed in equal amounts to obtain a milk type coated chocolate for frozen desserts (Example 1)
Similarly, equal amounts of the cocoa mass component (1) and the cocoa component (3) (sweet type) were mixed to obtain a sweet type coated chocolate for frozen desserts (Example 2)
).

Comparative Examples 1-2 (11 and (2) and (1) and (3) in Examples 1-2
) were mixed in equal amounts at the same time and conched for 15 hours after peeling Roll H according to a conventional method to obtain milk type chocolate (Comparative Example 1) and sweet type chocolate (Comparative Example 2) by the conventional method. .

As a result of a sensory test conducted by 10 panelists and compared with the corresponding product implementing the present invention, the product implementing the present invention was given a total score of 100 by each panelist, taking it as 10 points.
In contrast, the milk type of Comparative Example 1 using the conventional method was 70%.
The sweet type of Comparative Example 2 was evaluated as 60 points.

Example 3 Coating chocolate for baked confectionery (1), cacao mass ingredients 24 parts cacao mass, 42 parts powdered sugar, melano srs <*
Product name, Fuji Oil Co., Ltd. 34 parts, lecithin 0.5 parts,
After rolling 0.05 part of vanillin according to the usual method,
The mixture was conched for 15 hours to atomize and refine.

(*Melano STS: isomerized hardened fractionated oil of palm soft oil, trans acid 65%, melting point 34.5℃) (2),
Cocoa ingredients 26 parts of cocoa, 40 parts of powdered sugar, 334 parts of Melano ST, 0.5 part of lecithin, and 0.05 part of vanillin were rolled in the same manner and conched for 2 hours to atomize and refine.

Coated chocolate for baked confectionery was obtained by mixing equal amounts of the cocoa mass component (1) and the cocoa component (2) thus obtained.

Comparative Example 3 The components (1) and (2) in Example 3 were mixed simultaneously, rolled according to a conventional method, and then conched for 15 hours to obtain coated chocolate according to a conventional method.

Similarly, as a result of a sensory test conducted by 10 panelists, the chocolate of Comparative Example 3 using the conventional method scored 60 points compared to the total score of 100 points for each panel of the product according to the present invention, and the product according to the present invention received 60 points. It was evaluated that it was extremely similar to Mask Eve chocolate, and the difference was clearly distinguishable.

Example 4 Coated chocolate for western raw (1), cocoa mass ingredients: 12 parts of cocoa mass, 10 parts of whole milk powder, 48 parts of powdered sugar, 30 parts of hydrogenated palm kernel oil (melting point: about 38°C), 0.4 parts of lecithin
After rolling 0.05 parts of vanillin according to the usual method,
It was conched for 12 hours to be finely granulated and refined.

(2), Cocoa ingredients 10 parts cocoa, 4 parts skim milk powder, 26 parts powdered sugar, 20 parts soybean oil
1 part, 40 parts of palm kernel hardened oil (melting point: about 38°C), 0.4 part of lecithin, and 0.05 part of vanillin were rolled in the same manner, and then conched for 2 hours to atomize and refine. 40 parts of the cocoa mass-blended bones of (11) thus obtained and 60 parts of the cocoa-blended bones of (2) were mixed to obtain coated chocolate for baked confectionery.

Comparative Example 4 The ingredients (1) and (2) in Example 4 were mixed simultaneously, rolled according to a conventional method, and then conched for 12 hours to obtain a coated chocolate for Western raw meat according to a conventional method.

Similarly, as a result of the sensory test conducted by 10 panelists, the chocolate of Comparative Example 4 made by the conventional method scored 55 points compared to the total score of 100 points for each panel of the product according to the present invention, which was higher than the product according to the present invention. It was rated as having an aromatic flavor that was much more similar to Cacao Musk Eve chocolate.

Claims (1)

[Claims] (1) In the known chocolate manufacturing method in which cocoa and cacao mass are essential ingredients, sweeteners, oils, etc. are added, mixed, atomized, and refined, a blend using cocoa and a blend using cacao mass A method for producing chocolate, which comprises separately producing the two and then mixing the two.