JPS63248346A - Chocolate-like confectionery - Google Patents
Chocolate-like confectioneryInfo
- Publication number
- JPS63248346A JPS63248346A JP62083300A JP8330087A JPS63248346A JP S63248346 A JPS63248346 A JP S63248346A JP 62083300 A JP62083300 A JP 62083300A JP 8330087 A JP8330087 A JP 8330087A JP S63248346 A JPS63248346 A JP S63248346A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- confectionery
- parts
- minutes
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 abstract description 6
- 235000019219 chocolate Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000001046 cacaotero Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 229940110456 cocoa butter Drugs 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000155 melt Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000009991 scouring Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は食品に係るものであって工業的に有利に割れ
の少い、保型性の良好なチョコレート及びチョコレート
に類する菓子を収得することを目的とするものである。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to foods, and it is an object of the present invention to obtain chocolate and chocolate-like confectionery that are industrially advantageous and have less cracking and good shape retention. The purpose is to
チョコレート様菓子の成分の中で多いものには砂糖及び
脂肪がある。脂肪にはカカオバターが主に用いられる。Among the most common ingredients in chocolate-like confectionery are sugar and fat. Cocoa butter is the main fat used.
カカオバターの融点は２７〜３５°Ｃであり、これは人
間の体温よシも低い。その為に口の中で融解して口溶け
の滑らかな菓子となっている。ところがこの特徴の為に
夏場などには、チョコレート様菓子の本体が融解して型
がくずれ、商品としての価値を失うことにもなっている
。即ち、口溶けはそのままで、耐熱性を向上させること
が大きな課題となっている。Cocoa butter has a melting point of 27-35°C, which is lower than human body temperature. For this reason, it melts in your mouth, making it a smooth confectionery that melts in your mouth. However, because of this characteristic, the main body of the chocolate-like confectionery melts and loses its shape during the summer, causing it to lose its value as a product. In other words, a major challenge is to improve heat resistance while maintaining melt-in-the-mouth properties.
ここにジェランガムが採用される。 Gellan gum is used here.
ジェランガムは耐熱性に優れる為にチョコレート様菓子
の製造時にも分解しない。また非常に微量でゲルを形成
する為にチョコレート様菓子に使用しても保型性は向上
するが口溶けは全く変わらない。Gellan gum has excellent heat resistance, so it does not decompose during the production of chocolate-like confectionery. In addition, since it forms a gel in a very small amount, even when used in chocolate-like confectionery, the shape retention is improved, but the melting in the mouth is not affected at all.
ジェランガムは単品で使用してもよく、又、飴の膠質な
どと併用してもよい。その使用量は、チョコレート様菓
子の重量にたいして２％（重量−以下同じ）以下量でよ
い。この範囲において好ましくは０．２〜１，０％が望
ましい。Gellan gum may be used alone or in combination with candy glue. The amount used may be 2% or less (weight - the same below) based on the weight of the chocolate-like confectionery. Within this range, preferably 0.2 to 1.0%.
つぎに実験例によシ発明が正しいことを証明する。 Next, we will prove the validity of the invention using experimental examples.
実験例１ 耐熱性の証明
膠質１部（重量・以下同じ）ＣａＣ１２０，０５部を水
９９．５５部で沸騰、５分間攪拌溶解後、容器につめ７
°Ｃの水槽に２時間つけゲル化させた。そのゲルを１辺
２ｃＭの立方体に切シ出し、これを耐熱容器にいれ、さ
らにこれに水を１００肩ｌ入れフタをして９５°Ｃ１６
０分間及び１２１℃・１５分間加熱後のゲルの状態を観
察した。Experimental Example 1 Proof of Heat Resistance 1 part of colloid (weight, same below) 120.05 parts of CaC was boiled in 99.55 parts of water, stirred for 5 minutes and dissolved, then packed in a container with 7
It was soaked in a water bath at °C for 2 hours to form a gel. Cut the gel into cubes of 2 cm on each side, put them in a heat-resistant container, add 100 liters of water, cover with a lid, and hold at 95°C.
The state of the gel was observed after heating for 0 minutes and at 121°C for 15 minutes.
実験例２
、ワ質０．０５ Ｆを９０°Ｃの湯９９．９５Ｐに溶か
し、１０分間保温溶解させた。これを標準ゼリーカップ
につめて、７°Ｃの冷却水槽に２時間、放置してゲル化
しているかどうかを手でされって確認した。Experimental Example 2: Wax 0.05 F was dissolved in 99.95 P hot water at 90° C. and kept warm for 10 minutes. This was packed into a standard jelly cup, left in a cooling water bath at 7°C for 2 hours, and checked by hand to see if it had gelled.
又、ゲルしたものについては、食べて食感を官能テスト
した。In addition, the gelled products were eaten and subjected to a sensory test for texture.
実施例１
ビターチョコレート３０部、砂糖３５部、粉乳２８部、
カカオバター７部、ジェランガム０．１部を、ミキサー
でよく攪拌混合した（温度は３５°Ｃに保つ）。次に品
用工業所の万能混合攪拌機５ＤＭを使用して充分微粒化
した。そのまま続いて温度を６０°Ｃまで上昇させて、
２４時間精練した。次に温度を３０°Ｃに調温して１５
部Ｍ×６１×２０のステンレヌ製の容器に注ぎ込み１５
°Ｃの恒温器内で２０分冷却させた。Example 1 30 parts of bitter chocolate, 35 parts of sugar, 28 parts of milk powder,
7 parts of cocoa butter and 0.1 part of gellan gum were thoroughly stirred and mixed using a mixer (the temperature was maintained at 35°C). Next, the mixture was sufficiently atomized using a 5DM universal mixer and stirrer manufactured by Shinyo Kogyosho. Continue to raise the temperature to 60°C,
Scoured for 24 hours. Next, adjust the temperature to 30°C and
Pour into a stainless steel container with dimensions of M x 61 x 20.15
It was allowed to cool for 20 minutes in a °C incubator.
でキアがったミルクチョコレートはなめらかで口溶けが
艮〈３８°Ｃでも型がくずれなかった。The crunchy milk chocolate was smooth and melted in the mouth, and it didn't lose its shape even at 38°C.
実施例２ フィートチョコレート
ビターチョコレート４５部、砂糖４０部、カカオバター
１５部、ジェランガム０．４部を３３°Ｃにを使用して
充分に微粒化した。そのまま続いて温度を５５°Ｃまで
上昇させて４８時間精練した。Example 2 Feet Chocolate 45 parts of bitter chocolate, 40 parts of sugar, 15 parts of cocoa butter, and 0.4 part of gellan gum were fully atomized at 33°C. This was followed by raising the temperature to 55°C and scouring for 48 hours.
その後温度を３０°Ｃに下げて■５画ｘ ６ｃｍ Ｘ
２αのステンレヌ製の容器に注ぎ込み１７°Ｃの温度の
恒温器内で２０分冷却させた。Then lower the temperature to 30°C and make 5 strokes x 6cm
The mixture was poured into a 2α stainless steel container and cooled for 20 minutes in a thermostat at 17°C.
なめらかなスイートチヲコレートができた。まだ、４０
°Ｃの恒温器内でも型のくずれはなかった。A smooth sweet chiwokolate was created. Still 40
There was no deformation of the mold even in a thermostat at °C.
Claims (1)
レート様菓子の製造方法A method for producing chocolate-like confectionery characterized by keeping gellan gum homogeneous
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62083300A JPS63248346A (en) | 1987-04-06 | 1987-04-06 | Chocolate-like confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62083300A JPS63248346A (en) | 1987-04-06 | 1987-04-06 | Chocolate-like confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63248346A true JPS63248346A (en) | 1988-10-14 |
Family
ID=13798556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62083300A Pending JPS63248346A (en) | 1987-04-06 | 1987-04-06 | Chocolate-like confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63248346A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5607716A (en) * | 1991-05-01 | 1997-03-04 | Hershey Foods Corporation | Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process |
-
1987
- 1987-04-06 JP JP62083300A patent/JPS63248346A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5607716A (en) * | 1991-05-01 | 1997-03-04 | Hershey Foods Corporation | Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process |
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