JPS6156973B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention involves molding a liquid center made of saccharide containing or not containing ethyl alcohol, filling it into a chilled and solidified thiyocolate shell (outer shell), and then capping the bottom with thiyocolate and solidifying it by cooling. Concerning improvements in manufacturing methods. In the conventional manufacturing method of Cielchi Yocolate with liquid center, the Chielchi Yocolate dough is poured into a mold, formed into a shell shape, cooled and solidified, while sugar,
Add starch syrup, fruit juice, Western liquor, etc. as necessary,
Prepare a liquid center adjusted to about 65 to 75 degrees BX, fill the liquid center into the shell (shell) thiyocolate, pour more thiyocolate over the shell and liquid center, cover the bottom, and cool. Methods of solidification have been adopted. It is said that in products with a liquid center produced by such a manufacturing method, the liquid components, especially the alcohol content, evaporate through the chiyocolate and cielchiyocolate parts of the bottom lid as time passes, causing the chiyocolate in the bottom lid to cave in. It had a defect. As a result of intensive research to overcome the above-mentioned defects, the inventors of the present invention have found that, in a method for producing Sielchi Yokolate with a liquid center, a needle hole is drilled in the Cooled and solidified Sielchi Yokolate part or the Chielchi Yokolate in the bottom cover part. As a result, we have completed a method for preventing the sielchicolate and/or the bottom cover from collapsing over time. That is, in the present invention, the tyokolate dough is poured into a mold, formed into a shell shape, and cooled and solidified using a conventional method. On the other hand, after preparing a liquid center and filling it into the recess formed into the outer shell shape, pour the Chiyokolate dough over the outer shell and the filled liquid center, cover the bottom, and then use a needle with a diameter of about 0.3 to 7.0 mm. Drill a hole.
If the diameter of the needle hole is less than 0.3 mm, the needle hole may become slightly formed due to the crystallization of sugars contained in the liquid center during storage, or if the thiyocolate is exposed to high temperatures that do not deform for a long time. The needle hole is blocked by the deformation. When drilling a needle hole with a diameter of about 0.3 to 6.0 mm, the liquid center has a viscosity of 10 to
3950c・p・s. (value measured using a Burtskfield viscometer at a temperature of 22℃, the same applies hereinafter), there is no leakage from the needle hole of the tyokolate on the outer shell or bottom cover, and 0.3~ In the case of a single needle hole with a diameter of about 7.0 mm, the liquid center has a viscosity of
When the temperature is below about 300,000c・p・s, there is no leakage from the needle hole of the outer shell or bottom cover. The test results are shown in Table 1 below.

[Table] The tests in Table 1 were conducted when the liquid center-containing Cielci Yocolate was placed with the needle hole 1 facing sideways as shown in Figs.
A leakage test was conducted when the needle was placed upside down with the needle hole 1 facing down as shown in FIG. If the viscosity of the liquid center exceeds about 300,000c・p・s., it will not be possible to spread the liquid center evenly into the shell-shaped Chiyocolate recess, and when covering the bottom with Chiyocolate dough, the liquid center will not be filled. The surface of the bottom lid becomes uneven, which is not desirable. A so-called liqueur center liquid containing 8% by weight of ethyl alcohol in the liquid center and a liquid center containing no ethyl alcohol are filled into the recesses of the outer shell of Chiyocolate, and then the bottom is covered with Chiyocolate dough and allowed to cool and solidify. . Next, make a needle hole. On the other hand, Cielci Yocolate without needle holes is produced in the same manner as above. After being aged (ripened) at 20°C for 6 days after production, each product was stored at 27°C, and the degree of depression was compared over time. The results are shown in Table 2 below.

【table】

[Table] Also, when stored at 27°C for 30 days, Cielti Yocolate containing 8% by weight ethyl alcohol with needle holes (non-sinking product) and 8% by weight ethyl alcohol without needle holes. A sensory comparison was made of the taste between the two containing Cielchi Yocolate (a depressed product) using a two-point preference test conducted by a panel of 30 experts, and no difference in taste was detected between the two at a risk of 10%. Sierchi Yokolate with a liquid center that does not have a depression with a needle hole is superior in appearance. Furthermore, when we ate liquid centers containing 8% ethyl alcohol with needle holes of various diameters stored at 27°C for 30 days, there was no significant difference in taste, and there was no significant difference in the taste. We also measured the amount of ethyl alcohol remaining in the liquid center (wt%), but when analysis errors are taken into account, the results show that evaporation is largely independent of the diameter of the needle hole. The results are shown in Table 3 below.

[Table] Indicates death.
As seen above, drilling a needle hole has a great effect in preventing caving, and when storing the liquid center-containing thiokolate, evaporated components such as water and ethyl alcohol in the liquid center first evaporate into the outer shell (shell) and The sinking phenomenon could be prevented by creating a difference between the internal pressure of the siel tyokolate and the atmospheric pressure by transferring to the layer of the siel tyokolate part of the bottom cover and then evaporating into the atmosphere. Example 1 Ethyl alcohol 8% by weight, fragrance 0.2% by weight,
Liquid center B is prepared consisting of 0.1% by weight of organic acid, 21.7% by weight of water, 40.0% by weight of starch syrup, and 30.0% by weight of sugar. On the other hand, as shown in FIG. 9, the liquid center B is filled in the concave portion of the shell A formed by pouring the thiokolate into a mold 3 in which holes 2 are arranged in a row, and the liquid center B is filled with the liquid center B as shown in FIG. Pour more chiyocolate over the top, cover with a lid, and cool to solidify. Then the 11th
As shown in the figure, in order to prevent the liquid center-containing Sielchi horizontal plate from lifting upward when making a needle hole in the liquid center-containing Sielchi horizontal plate, a plate 4 is placed on the mold 3, and the liquid center-containing Sielchi horizontal plate is The outer shell A is drilled through the holes 2 by rotating an electric drill 5 having a diameter of 1 mm and having the same number of shell plates and moving it in the direction of the arrow as shown in FIG. Next, as shown in Fig. 13, move the electric awl 5 in the direction of the arrow to remove it from the outer shell A and the hole 2 of the mold 3, peel off the liquid center-filled Cielchi Yokolate from the mold 3, and use the needle with a diameter of 1 mm as shown in Fig. 1. A liquid center-filled sieruti yokolate having holes 1 is obtained. The thus obtained liquid center-containing sielchiyocolate was stored at 27° C. for 2 months, but no depression occurred in the bottom lid and/or the outer shell. Example 2 A liquid center B consisting of 95.0% by weight of starch syrup, 0.2% by weight of fragrance, 0.1% by weight of organic acid, and 4.7% by weight of water is prepared. On the other hand, the liquid center B is filled into the concave part of the outer shell A formed by pouring the thiokolate into a mold 3' as shown in FIG. Drain, cover, and cool to solidify. Next, as shown in Figure 16, the same number of diameters as the liquid center-containing Sierchi Yokolate
After the 4.5 mm electric drill 5' is opposed to the liquid center-containing Cielchicolate, the lid of the Cielchicolate is drilled while rotating the electric drill 5' as shown in FIG. Next, as shown in Fig. 18, the electric drill 5' is moved in the direction of the arrow to remove it from the lid of the Chiyokolate, and the liquid center-filled Sielchiyokolate is peeled off from the mold 3' to form a needle hole with a diameter of 4.5 mm as shown in Fig. 3. Obtain Cielci Yocolate with liquid center. The thus obtained liquid center-containing sielchiyocolate was stored at 27°C for 3 months, but no depression occurred in the bottom lid and/or the outer shell. Example 3 A liquid center-containing Cielchicolate was prepared as shown in Figures 14 and 15 of Example 2, and a needle hole with a diameter of 2 mm was made in the side surface of the outer shell using a manual drill as shown in Figure 5. It was drilled. The thus obtained liquid center-containing sieruti yokolate was stored at 27°C for 2 months, but no depression occurred in the bottom lid and/or the outer shell.

[Brief explanation of the drawing]

Figure 1 is a cross-sectional view showing a state in which a liquid center-containing Sielchi Yokolate with a needle hole in the center of the outer shell is placed horizontally, and Figure 2 is a cross-sectional view showing a needle hole in the center of the outer shell. Figure 3 is a cross-sectional view showing a state in which a liquid center-containing Cielchicolate with a needle hole drilled in the bottom cover is placed sideways with the outer shell facing down. Figure 4 is a cross-sectional view showing the state in which the liquid center-filled Cielchi Yocolate with a needle hole bored in the center of the bottom cover is placed with the bottom cover facing down. Figure 5 is a cross-sectional view showing the outer shell. Figure 6 is a cross-sectional view showing the state where the needle hole is placed horizontally with the bottom cover of liquid center-containing Cielchi Yokolate with the needle hole drilled in the side surface of the outer shell. FIG. 7 is a sectional view showing the state of the conventional Cielci horizontal with a liquid center before it collapses, and FIG. FIG. 9 is a cross-sectional view showing the state of a conventional sielchiyocolate containing a liquid center after it has collapsed, and the liquid center B is filled in the concave part of the outer shell A of the sielchicolate molded into a shell shape in a mold having a hole into which an electric drill can be inserted. Figure 10 is a cross-sectional view of the outer shell A and liquid center B shown in Figure 9, with Chiyokolate poured over them and a lid placed on them, and Figure 11 is a cross-sectional view of the mold with an electric drill aligned with the hole in the mold. , Fig. 12 is a cross-sectional view when the electric drill is inserted into the hole in the mold to form the outer shell A, and Fig. 13 is a cross-sectional view when the electric drill is removed from the hole in the mold.
Figure 4 is a cross-sectional view of the liquid center B filled in the concave part of the outer shell A of Chiyocolate molded into a shell shape.
Figure 15 shows the outer shell A and liquid center B in Figure 14.
A cross-sectional view with Chiyokolate poured over the top and the lid closed.
Figure 16 is a cross-sectional view of the electric drill facing the lid obtained by pouring the Chiyokolate in Figure 15.
Figure 7 is a cross-sectional view when the lid of the Chiyokolate is drilled with an electric awl, and Figure 18 is a cross-sectional view when the electric drill is removed after the lid of the Chiyokolate is punched. 1... Needle hole; 2...hole, 3,3'...mold, 4...
...Plate, 5,5'...Electric drill, A...Outer shell, B...
...Liquid center, a... Indicates the depression dimension of the bottom cover.

Claims (1)

[Scope of Claims] 1 Chiyocolate dough is poured into a mold, formed into a shell shape, cooled and solidified, and then filled with a liquid center, poured Chiyocolate over it and covered with a bottom cover, and then Chiyocolate A method for producing a liquid center-containing sielchihocolate, which comprises punching a needle hole in the outer shell or bottom cover of the cooled and solidified thiyocolate. 2 Viscosity of liquid center 10 to 3950c・p・s. (22
℃), the diameter of the needle hole drilled in the outer shell is 0.3 to 6.0.
mm, liquid center viscosity 3950~300000c/
A method for producing a liquid center-filled sierutiocolate according to claim 1, characterized in that the thickness is about 0.3 to 7.0 mm at p.s. (22° C.).