JPS6312571B2 - - Google Patents

Description

[Detailed Description of the Invention] This invention is made by blending natural sweetening ingredients into the raw materials for thiyocolate, which do not contain sugar raw materials that have undergone refined or chemical reactions, such as sugar (sucrose) or sugar substitutes, to make thiyocolate dough. The present invention relates to a method for producing thiokolate.

The purpose of this invention is to provide natural thiokolate as a natural food that does not use any sugar raw materials produced through purification or chemical reactions.

Traditionally, refined sugar has been mainly used as a sweetener for tyokolate, but recently there has been a demand for foods that do not use refined sugar for beauty and health reasons. Chiyocolate is also made using sugar substitutes such as glucose and fructose without using sugar, and some of these are sold as health foods. However, these sugar substitutes are also produced through refining and chemical reactions.

On the other hand, foods that have undergone only simple processing and have been refined,
More and more people are looking for natural foods, foods that are free from artificial processing such as chemically reacted foods, but saccharides such as sugar and sugar substitutes are extracted from natural products, decolorized, concentrated, recrystallized, It is purified through many processes such as separation, and sometimes chemical reactions such as hydrolysis are also carried out. Therefore, thiocholate blended with such sugars as raw materials cannot be a natural food, and there has been a demand for the development of thiocholate as a natural food.

The inventors of this invention conducted research to develop natural cholate as a natural food, and
Natural thiyocolate was completed by making thiyocolate from thiyocolate dough prepared by blending natural sweetening ingredients with thiyocolate raw materials that do not contain sugar raw materials such as sugar substitutes.

That is, the natural thiokolate of the present invention does not contain sugar raw materials such as sugar or sugar substitutes produced by refining or chemical reactions, and contains cocoa components such as cacao mass and, if necessary, natural products such as powdered milk and nuts. It is made by using low-processed foods as raw materials, such as by processing things using primitive methods, and adding natural sweetening ingredients to them.

The saccharide raw materials mentioned here refer to sugars and substitute sugars, such as sugar, glucose, fructose, and maltose, which are produced through refining and chemical reactions, such as sugar, glucose, fructose, and maltose.

Therefore, the natural thiokolate of the present invention does not contain any substitute for sugar, and uses the conventional raw materials for thiyocholate from which sugar has been removed. In other words, cacao ingredients such as cacao mass, cocoa butter, and cocoa powder, as well as dairy products such as powdered milk, cream powder, and butter, if necessary.
Among the raw materials used for thiokolate, such as nuts and seeds such as almonds and hazel, fruit powder, vegetable oils and fats, natural foods or foods processed from natural products using primitive means are used as raw materials. Foods processed using primitive means here refer to foods that have been processed from natural products using traditional methods such as cutting, crushing, grinding, dissolving, steaming, roasting, and drying, and include decolorization, ionization, and other methods. It does not include foods that have undergone processing methods or chemical reactions using recently developed advanced techniques such as exchange, electrodialysis, hydrolysis, polymerization, redox, etc.

It is also possible to add potato flour, dried vegetables, grain flour, bean flour, starch, fiber, mannan, etc. to the thiyocolate raw material, if desired.

Furthermore, the term "natural sweet ingredient" as used herein refers to animals and plants that have a sweet taste, or sweet substances obtained from these animals and plants. Examples of such substances include licorice, sweet tea, stevia, etc., and glycyrrhizin, phyllodultin, stevioside, etc. obtained from these can also be used. However, in order to make the resulting natural thiokolate excellent as a natural food, it is desirable to use a sweetening ingredient that has been processed as little as possible.

To practice this invention, cocoa mass, cocoa butter, and optionally other tyokolate ingredients such as milk powder, cocoa powder, and nut paste are mixed together with natural sweetening ingredients to form a dough. At this time, the amount of the natural sweetening ingredient to be added is arbitrarily determined so as to provide the desired sweetness, but care must be taken as too much amount may easily cause off-taste such as bitterness. Furthermore, it is desirable that the oil content be higher than when making normal thiokolate in order to facilitate the subsequent steps.

The dough-shaped raw material mixture is refined and conched in a conventional manner to obtain a tiyocolate dough, which is then shaped into an appropriate shape to produce a natural tiyocolate.

Example 1 10 parts of cacao mass (parts by weight, same hereinafter), 32 parts of whole milk powder, 5 parts of hazelnut paste, 20 parts of roasted soybean powder, 7 parts of carob powder, 0.1 part of stevia powder,
Cocoa butter is added to 0.1 part of licorice powder, 0.3 part of sweet tea leaf powder, 0.5 parts of lecithin, and 0.2 parts of vanilla beans, mixed to form a dough, then refined with a refinning roll, and then transferred to a melanger and rolled into a dough. By adding avatar and adjusting the viscosity, conching was performed to obtain Chiyokolate dough. A total of 28 parts of cocoa butter was used at this time. This chiyocolate dough was molded to obtain natural chiyocolate.

Example 2 30 parts of a mixed pulverized product obtained by mixing 40 parts of cocoa butter and 60 parts of dried date pulp and 20 parts of cacao mass
1 part, whole milk powder 26 parts, almond paste 5 parts, roasted flour powder 4 parts, stevia extract powder 0.1 part, sweet tea powder 0.3 part, lecithin 0.5 part, vanilla tincture 0.1 part mixed, add cocoa butter and make dough, carry out. A tyokolate dough was prepared in the same manner as in Example 1. The amount of cocoa butter used at this time was 15 parts. This chiyocolate dough was molded to obtain natural chiyocolate.

Example 3 26 parts of cacao mass, 23 parts of cocoa butter, whole milk powder
31 parts, almond paste 4 parts, raisin fines
14 parts, 0.1 part of stevia powder, 0.2 part of licorice powder, lecithin
0.5 part of vanilla extract and 0.05 part of vanilla extract were treated in the same manner as in Example 1 to obtain tiyocolate dough, and this tiyocolate dough was molded to obtain natural chiyocolate.

Claims (1)

[Claims] 1. A method for producing natural thiyocolate, which comprises preparing a thiyocolate dough by blending a natural sweetening ingredient with a thiyocolate raw material that does not contain sugar raw materials.