JPS63251047A - Porous chocolate and preparation thereof - Google Patents
Porous chocolate and preparation thereofInfo
- Publication number
- JPS63251047A JPS63251047A JP62087764A JP8776487A JPS63251047A JP S63251047 A JPS63251047 A JP S63251047A JP 62087764 A JP62087764 A JP 62087764A JP 8776487 A JP8776487 A JP 8776487A JP S63251047 A JPS63251047 A JP S63251047A
- Authority
- JP
- Japan
- Prior art keywords
- porous
- chocolate
- food
- fine
- porous food
- 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.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 76
- 235000013305 food Nutrition 0.000 claims abstract description 40
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 239000011148 porous material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 238000009489 vacuum treatment Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims 1
- 230000005484 gravity Effects 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 62
- 238000000034 method Methods 0.000 description 16
- 235000019220 whole milk chocolate Nutrition 0.000 description 6
- 238000005496 tempering Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、チョコレート生地が多孔構造となっている多
孔質・チョコレートおよびその製法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a porous chocolate whose chocolate dough has a porous structure, and a method for producing the same.
近年、口当たりの軽さを特徴とした多孔質チョコレート
が大量に出回っている。このような多孔質チョコレート
は、通常、チョコレート生地を減圧下で膨張させること
によって製造されているが、予めチョコレート生地中に
気泡を多量に含有していなければ非常に不均一で巨大な
孔が発生し、外観が悪くなるとともに食感もざらざらし
て好ましくない。そこで、チョコレート生地に予め多量
の気泡を含有させることを目的としてチョコレート生地
を減圧処理に先立ちホイップすることが行われている。In recent years, a large amount of porous chocolate, which is characterized by its light texture, has been on the market. This kind of porous chocolate is usually produced by expanding chocolate dough under reduced pressure, but unless the chocolate dough contains a large amount of air bubbles in advance, very uneven and large pores will occur. However, the appearance deteriorates and the texture becomes rough, which is not desirable. Therefore, chocolate dough is whipped prior to depressurization treatment in order to preliminarily contain a large amount of air bubbles in the chocolate dough.
しかしながら、上記のように減圧処理に先立ちチョコレ
ート生地をホイップしても、気泡が生地中に均一に分散
するようにすることは困難で、気泡の大きさも不揃いで
微細なものは得られない。However, even if the chocolate dough is whipped prior to the vacuum treatment as described above, it is difficult to ensure that the air bubbles are uniformly dispersed in the dough, and the air bubbles are irregular in size and fine particles cannot be obtained.
したがって、これを減圧下で膨張させても均一かつ微細
な多孔構造を得ることはできず、外観および食感の改善
にはさしてつながらないのが実情であった。Therefore, even if it is expanded under reduced pressure, it is not possible to obtain a uniform and fine porous structure, and the actual situation is that it does not significantly improve the appearance and texture.
本発明は、このような事情に鑑みなされたもので、均一
かつ微細な多孔構造を有する多孔質チョコレートおよび
その製法の提供を目的とする。The present invention was made in view of the above circumstances, and aims to provide a porous chocolate having a uniform and fine porous structure and a method for producing the same.
上記の目的を達成するため、本発明は、チョコレート生
地中に、多孔質食品微粉末が分布すると同時に多孔質食
品微粉末の含有空気からなる微細気孔が多数分布する多
孔質チョコレートを第１の要旨とし、チョコレート生地
原料と多孔質食品粉砕物を混合する混合工程と、上記混
合物をレファイナーに掛けるレファイナー工程と、上記
レファイナーに掛けた混合物の粘稠液に対して減圧処理
を施して多孔質チョコレート化する工程とを備える多孔
質チョコレートの製法を第２の要旨とする。In order to achieve the above object, the present invention provides a porous chocolate in which fine porous food powder is distributed in chocolate dough and at the same time, a large number of fine pores made of air contained in the fine porous food powder are distributed. A mixing step of mixing chocolate dough raw materials and porous food pulverized material, a refining step of applying the above mixture to a refiner, and a vacuum treatment to the viscous liquid of the mixture applied to the above refiner to form porous chocolate. The second gist is a method for producing porous chocolate comprising the steps of:
すなわち、本発明者らは、減圧処理に先立ちチョコレー
ト生地に均一かつ微細な気泡を導入するためにはチョコ
レート生地をホイップする方法ではどうしても限界があ
ると考え、全く新しい方法を模索した。そして、気泡を
含有する小片をチョコレート生地中に均一含有させ、こ
の小片の気泡をチョコレート生地中で膨化させるように
すればよいのではないかと想起し一連の研究を行った。That is, the present inventors believed that there was a limit to the method of whipping chocolate dough in order to introduce uniform and fine air bubbles into chocolate dough prior to vacuum treatment, and searched for a completely new method. Then, they thought that it might be possible to uniformly incorporate small pieces containing air bubbles into the chocolate dough, and then make the air bubbles in the small pieces expand in the chocolate dough, and conducted a series of studies.
その結果、気泡を含有する小片として多孔質食品を用い
、この多孔質食品を微粉化してチョコレート生地中に分
散含有させて減圧するとチョコレート生地中にうまく均
一かつ微細な気泡を導入できることを見いだし本発明に
到達した。As a result, it was discovered that by using a porous food as small pieces containing air bubbles, pulverizing the porous food, dispersing it into chocolate dough, and reducing the pressure, it was possible to successfully introduce uniform and fine air bubbles into the chocolate dough. reached.
つぎに、本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明は、例えばつぎのようにして多孔質チョコレート
を製造することができる。すなわち、まずカカオ脂、砂
糖、全脂粉乳等のチョコレート生地原料と多孔質食品粉
砕物とを混合し、この混合物をレファイナーに掛けて粉
砕混合する。ついで、上記レファイナーに掛けた混合物
を通常のコンチイング工程とテンバリング工程に通した
のち、所定形状に成形し減圧装置内に入れる。そして、
所定の減圧処理を施して混合物（チョコレート生地）を
膨張させたのち冷却固化することにより、目的とする多
孔質チョコレートを製造することができる。According to the present invention, porous chocolate can be produced, for example, in the following manner. That is, first, chocolate dough raw materials such as cacao butter, sugar, and whole milk powder are mixed with porous food pulverized material, and this mixture is ground and mixed by passing through a refiner. Next, the mixture applied to the refiner is passed through the usual conching process and tempering process, and then formed into a predetermined shape and placed in a pressure reducing device. and,
The desired porous chocolate can be produced by expanding the mixture (chocolate dough) by subjecting it to a predetermined reduced pressure treatment, and then cooling and solidifying it.
上記製法に用いる多孔質食品粉砕物としては、ウェハー
ス、パフ等の比較的比重の軽い多孔質食品を１０メツシ
ュパス程度に微細粉化したものが好適である。すなわち
、比重の軽いものほど微小気泡をより高密度で含有して
いるからである。例えば１０〜２０メツシユバスの範囲
での仮比重が０．４以下の多孔質食品粉砕物を用いるこ
とが好適である。また、多孔質食品を上記のように微細
粉化するのは、多孔質食品の表面積を大きくして減圧時
に効率よく微細気泡がチョコレート生地中に導入される
ようにするためである。As the porous food pulverized material used in the above production method, it is preferable to use a porous food with a relatively light specific gravity such as wafers and puffs, which is pulverized to about 10 mesh passes. That is, the lighter the specific gravity, the higher the density of microbubbles contained. For example, it is preferable to use a porous food pulverized material having a tentative specific gravity of 0.4 or less in the range of 10 to 20 mesh baths. Further, the reason why the porous food is pulverized as described above is to increase the surface area of the porous food so that fine air bubbles can be efficiently introduced into the chocolate dough when the pressure is reduced.
上記多孔質食品粉砕物は、チョコレート生地原料に対し
、１０〜３０重量％（以下「％」と略す）配合するよう
にすることが好適である。１０％未満では効果が薄く、
３０％を超えると多孔質食品粉砕物がチョコレート生地
中の油脂骨を吸収してチョコレート生地の粘度が増大し
て食感が悪くなるからである。なお、多孔質食品粉砕物
を配合する際、チョコレート生地原料であるｔｉｅの量
を、多孔質食品粉砕物の配合量に応じて減じることがで
きる。これは、多孔質食品粉砕物がＩｌ！類と同様の特
性を発揮するからと考えられる。例えば、初期配合にお
いて、添加するｅｌｆの一部を多孔質食品粉砕物に置換
して用いるようにすると、得られる多孔質チョコレート
中の１！量が減少し、より低甘味の多孔質チョコレート
を得ることができる。It is preferable that the porous food pulverized material is blended in an amount of 10 to 30% by weight (hereinafter abbreviated as "%") to the chocolate dough raw material. If it is less than 10%, the effect is weak;
This is because if it exceeds 30%, the porous food pulverized material absorbs the fat bones in the chocolate dough, increasing the viscosity of the chocolate dough and deteriorating the texture. Note that when blending the porous pulverized food product, the amount of ties, which is a raw material for chocolate dough, can be reduced depending on the amount of the porous pulverized food product. This means that the porous food powder is Il! This is thought to be because it exhibits characteristics similar to those of the same species. For example, in the initial formulation, if part of the added elf is replaced with porous food pulverized material, 1! The amount is reduced and a porous chocolate with lower sweetness can be obtained.
また、上記製法における減圧処理時の減圧条件は、１４
０〜４０ｍｍＨｇの減圧であることが好適である。すな
わち、１４０ｍｍｌ（ｇ未満の減圧ではチョコレート生
地中の気泡が膨張しにくく、４０ｍｓＨｇを超える減圧
では減圧度の制御が困難となるからである。In addition, the reduced pressure conditions during the reduced pressure treatment in the above manufacturing method are 14
A reduced pressure of 0 to 40 mmHg is preferred. That is, if the pressure is less than 140 mmL (g), the bubbles in the chocolate dough will not expand easily, and if the pressure is more than 40 msHg, it will be difficult to control the degree of vacuum.
なお、上記製法は多孔質チョコレートのみをつくる製法
であるが、もちろん、公知の操作を加えて多孔質チョコ
レートと他のチョコレート生地とを組み合わせるように
してもよい。また、上記製法ではテンパリング工程を通
しているが、テンパリング工程を省いてノンテンパー型
チョコレートとしてもよい。In addition, although the above-mentioned production method is a production method for producing only porous chocolate, it is of course possible to combine porous chocolate and other chocolate dough by adding known operations. Furthermore, although the above manufacturing method involves a tempering process, the tempering process may be omitted to produce non-tempered chocolate.
４ また、上記製法では多孔質食品粉砕物の微粉化を、
レファイナー工程によってチョコレート生地原料の微細
化と同時に行っているが、レファイナー工程とは別工程
で多孔質食品を微細化するようにしてもよい。4 In addition, in the above manufacturing method, the pulverization of the porous food product is
Although the refiner process is carried out simultaneously with the refinement of the chocolate dough raw material, the porous food may be refined in a process separate from the refiner process.
このようにして得られた多孔質チョコレートは、従来に
なく均一かつ微細な多孔構造を有しているため、外観が
良好で、滑らかな食感を呈する。そして、０溶は性も非
常に良好で、口当たりの軽いものである。The porous chocolate thus obtained has an unprecedentedly uniform and fine porous structure, so it has a good appearance and a smooth texture. In addition, 0-solution has very good properties and has a light texture.
本発明の製法を用いることにより、上記のように優れた
多孔質チョコレートが得られるのは、以下に述べるよう
な理由によると考えられる。すなわち、レファイナー工
程の前段階でチョコレート生地原料と混合された多孔質
食品粉砕物が、レファイナーに掛けられることによりさ
らに粉砕され微粉化する。そして、この混合物の粘稠液
を減圧処理すると、減圧の際、多孔質食品微粉末の多孔
構造中の気泡が膨化してチョコレート生地中に押し出さ
れる。この様子を図面に示す。第１図はレファイナー工
程を経て粘稠化したチョコレート生地断面の模式図であ
り、チョコレート生地１中に多孔質食品微粉末２が均一
分散している状態を示している。上記多孔質食品微粉末
２の多孔構造中には元からの空気３が微細気泡として保
持されている。また、第２図は減圧処理後のチョコレー
ト生地断面の模式図である。図において、４は第１図に
おいて微細気泡として多孔質食品微粉末２の多孔構造中
に保持されていた空気３が膨化してチョコレート生地１
中に導入されて形成された気孔である。多孔質食品微粉
末２はチョコレート生地１中に均一に分散しており、レ
ファイナーによる粉砕も均一に行われるため、上記気孔
４のチョコレート生地１中での分布も非常に均一なもの
となる。したがって、レファイナー工程を経たチョコレ
ート生地１には、極めて微細な気孔４が均一に分散する
ようになり、チョコレート生地１自体に従来にはない均
一かつ微細゛な多孔構造が与えられるのである。なお、
チョコレート生地１中の多孔質食品微粉末２の存在は、
顕微鏡によって視覚的に確認できる外、多孔質食品に由
来する澱粉の定量試験によっても確認できる。The reason why the excellent porous chocolate described above can be obtained by using the manufacturing method of the present invention is considered to be due to the following reasons. That is, the porous food pulverized material mixed with the chocolate dough raw material in the pre-refiner process is further pulverized and pulverized by passing it through the refiner. When the viscous liquid of this mixture is treated under reduced pressure, the air bubbles in the porous structure of the fine porous food powder expand and are extruded into the chocolate dough. This situation is shown in the drawing. FIG. 1 is a schematic diagram of a cross section of chocolate dough that has been made viscous through a refiner process, and shows a state in which fine porous food powder 2 is uniformly dispersed in chocolate dough 1. The original air 3 is retained in the porous structure of the porous fine food powder 2 as fine bubbles. Moreover, FIG. 2 is a schematic diagram of a cross section of the chocolate dough after the reduced pressure treatment. In the figure, 4 indicates that the air 3 that was held in the porous structure of the porous food fine powder 2 as fine bubbles in FIG.
These are the pores that are formed by being introduced into the interior. The fine porous food powder 2 is uniformly dispersed in the chocolate dough 1 and is evenly pulverized by the refiner, so that the distribution of the pores 4 in the chocolate dough 1 is also very uniform. Therefore, extremely fine pores 4 are evenly distributed in the chocolate dough 1 that has undergone the refiner process, and the chocolate dough 1 itself is given a uniform and fine pore structure that has not been seen before. In addition,
The presence of porous food fine powder 2 in chocolate dough 1 is
This can be confirmed visually using a microscope or by quantitative testing of starch derived from porous foods.
つぎに、実施例について比較例と併せて説明する。Next, examples will be described together with comparative examples.
〔実施例１〜６〕
下記の原料を下記に示す割合で混合し、レファイナーに
掛けて粒子径が３０μｍ以下になるように微細化した。[Examples 1 to 6] The following raw materials were mixed in the proportions shown below, and the mixture was refined using a refiner so that the particle size was 30 μm or less.
（以下余白）
（以下余白）
そして、この混合物を通常のコンチング工程およびテン
パリング工程に通したのち、予め一部ミルクチョコレー
トでシェル部を作製したモールド内に充填し、減圧装置
内を用いて８０ｍｍＨｇに減圧した。これを２０℃で１
５分間行い、チョコレート生地を膨張させて多孔質チョ
コレート化した。ついで、８℃で１０分間放置して冷却
固化したのち、再び２０℃まで上昇させ、一般ミルクチ
ョコレートを用いてボトム部を形成してミルクチョコレ
ートで被覆された多孔質チョコレートを得た。(Hereafter the margin) (Hereafter the margin) After passing this mixture through the usual conching process and tempering process, it was filled into a mold whose shell part had been made with milk chocolate in advance, and the temperature was reduced to 80 mmHg using a vacuum device. The pressure was reduced. 1 at 20℃
This was carried out for 5 minutes to expand the chocolate dough and make it into porous chocolate. Next, the mixture was left at 8° C. for 10 minutes to cool and solidify, and then raised to 20° C. again, and a bottom portion was formed using regular milk chocolate to obtain porous chocolate covered with milk chocolate.
下記の原料を下記に示す割合で混合し、レファイナーに
掛けて粒子径が３０μｍ以下になるように微細化した。The following raw materials were mixed in the proportions shown below, and the mixture was refined using a refiner so that the particle size was 30 μm or less.
カカオマス ：２０％
カカオ脂 ：２０〃
砂糖 ：４５〃
全脂粉乳 ：１５・
乳化剤 ＝０．５〃
香料 二０．１〜
そして、この混合物を通常のコンチング工程およびテン
パリング工程に通したのち２分間ホイップを行い、予め
一部ミルクチョコレートでシェル部を作製したモールド
内に充填し、減圧装置を用いて６０ｍｍＨｇに減圧した
。これを２０℃で１５分間行い、チョコレート生地を膨
張させて多孔質チョコレート化した。ついで、８℃で１
０分間放置して冷却固化したのち、再び２０℃まで上昇
させ、一般ミルクチョコレートを用いてボトム部を形成
してミルクチョコレートで被覆された多孔質チョコレー
トを得た。Cocoa mass: 20% Cocoa butter: 20〃 Sugar: 45〃 Whole milk powder: 15 Emulsifier = 0.5〃 Flavoring 20.1 ~ Then, this mixture is passed through the usual conching process and tempering process, and then whipped for 2 minutes. The mixture was filled into a mold whose shell was partially made of milk chocolate, and the pressure was reduced to 60 mmHg using a pressure reduction device. This was carried out at 20° C. for 15 minutes to expand the chocolate dough and turn it into porous chocolate. Then, 1 at 8℃
After being left for 0 minutes to cool and solidify, the temperature was raised again to 20° C., and a bottom portion was formed using ordinary milk chocolate to obtain porous chocolate coated with milk chocolate.
このようにして得られた実施測高と比較測高について、
その断面を観察して比較するとともに、専門パネラ−１
０名に喫食させて官能評価を行った。その結果を下記の
第２表に示す。Regarding the actual height measurements and comparative height measurements obtained in this way,
In addition to observing and comparing the cross sections, expert panelists
A sensory evaluation was conducted by having 0 people eat the food. The results are shown in Table 2 below.
（以下余白）
茅−一」Ｌ−一部
上記の結果から、実施測高は比較測高に比べて断面の外
観および食感が優れていることがわがる。(Hereinafter, blank space) Kaya-ichi' L - Some of the above results show that the actual height measurements are superior in cross-sectional appearance and texture compared to the comparative height measurements.
以上のように、本発明の多孔質チョコレートは、極めて
均一かつ微細な多孔構造を有し、従来にない優れた外観
と食感とを呈する。また、チョコレート生地中に配合す
る多孔質食品粉砕物によってＩ！類の一部を置き換えた
場合には、低甘味チョコレート製品となる。As described above, the porous chocolate of the present invention has an extremely uniform and fine porous structure, and exhibits unprecedented excellent appearance and texture. In addition, I! If some of the above substances are replaced, the result is a low-sweetness chocolate product.
第１図および第２図は本発明の多孔質チョコレートのチ
ョコレート生地断面の模式的な説明図である。
１・・・チョコレート生地 ２・・・多孔質食品微粉末
４・・・気孔
第１図
第２図FIGS. 1 and 2 are schematic explanatory diagrams of the chocolate dough cross section of the porous chocolate of the present invention. 1...Chocolate dough 2...Porous food fine powder 4...Stomata Figure 1 Figure 2
Claims (8)
すると同時に多孔質食品微粉末の含有空気からなる微細
気孔が多数分布することを特徴とする多孔質チョコレー
ト。(1) A porous chocolate characterized in that a fine porous food powder is distributed in the chocolate dough, and at the same time, a large number of fine pores made of air contained in the fine porous food powder are distributed.
に設定されている特許請求の範囲第１項記載の多孔質チ
ョコレート。(2) Content of porous food fine powder is 10 to 30% by weight
Porous chocolate according to claim 1, which is set as follows.
粉化したものである特許請求の範囲第１項または第２項
記載の多孔質チョコレート。(3) The porous chocolate according to claim 1 or 2, wherein the porous food fine powder is obtained by pulverizing a wafer or a puff.
する混合工程と、上記混合物をレファイナーに掛けるレ
ファイナー工程と、上記レファイナーに掛けた混合物の
粘稠液に対して減圧処理を施して多孔質チョコレート化
する工程とを備えることを特徴とする多孔質チョコレー
トの製法。(4) A mixing step of mixing chocolate dough raw materials and porous food pulverized material, a refining step of applying the above mixture to a refiner, and applying a vacuum treatment to the viscous liquid of the mixture applied to the above refiner to form porous chocolate. A method for producing porous chocolate, comprising the step of:
重量％に設定されている特許請求の範囲第４項記載の多
孔質チョコレートの製法。(5) The amount of porous food pulverized material is 10 to 30% of the total
The method for producing porous chocolate according to claim 4, wherein the porous chocolate is set to % by weight.
砕した粉砕物である特許請求の範囲第４項または第５項
記載の多孔質チョコレートの製法。(6) The method for producing porous chocolate according to claim 4 or 5, wherein the porous food product is a product obtained by grinding a wafer or a puff.
ある特許請求の範囲第４項ないし第６項のいずれかに記
載の多孔質チョコレートの製法。(7) The method for producing porous chocolate according to any one of claims 4 to 6, wherein the porous food pulverized product has a particle size of 10 mesh.
特許請求の範囲第４項ないし第７項のいずれかに記載の
多孔質チョコレートの製法。(8) The method for producing porous chocolate according to any one of claims 4 to 7, wherein the pressure is reduced to 140 to 40 mmHg during the pressure reduction treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62087764A JPS63251047A (en) | 1987-04-08 | 1987-04-08 | Porous chocolate and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62087764A JPS63251047A (en) | 1987-04-08 | 1987-04-08 | Porous chocolate and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63251047A true JPS63251047A (en) | 1988-10-18 |
| JPH0448412B2 JPH0448412B2 (en) | 1992-08-06 |
Family
ID=13924023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62087764A Granted JPS63251047A (en) | 1987-04-08 | 1987-04-08 | Porous chocolate and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63251047A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997047207A1 (en) * | 1996-06-14 | 1997-12-18 | Meiji Seika Kaisha Ltd. | Process for the production of composite fatty confectionery |
| JP2000116331A (en) * | 1998-10-15 | 2000-04-25 | Asahi Denka Kogyo Kk | Air-containing chocolates and their production |
| WO2002013618A3 (en) * | 2000-08-11 | 2002-07-04 | Gervais Danone Sa | Method for obtaining an aerated food product and resulting product |
| JP2013074818A (en) * | 2011-09-29 | 2013-04-25 | Meiji Co Ltd | Aerated chocolate |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5193883A (en) * | 1975-02-17 | 1976-08-17 |
-
1987
- 1987-04-08 JP JP62087764A patent/JPS63251047A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5193883A (en) * | 1975-02-17 | 1976-08-17 |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997047207A1 (en) * | 1996-06-14 | 1997-12-18 | Meiji Seika Kaisha Ltd. | Process for the production of composite fatty confectionery |
| EP0941665A1 (en) * | 1996-06-14 | 1999-09-15 | Meiji Seika Kaisha Ltd. | Process for the production of composite fatty confectionery |
| EP0941665A4 (en) * | 1996-06-14 | 2000-04-26 | Meiji Seika Kaisha | Process for the production of composite fatty confectionery |
| US6146681A (en) * | 1996-06-14 | 2000-11-14 | Meiji Seika Kaisha Ltd. | Method for producing a porous baked food material |
| CN1080092C (en) * | 1996-06-14 | 2002-03-06 | 明治制菓株式会社 | Process for production of composite fatty confectionery |
| JP2000116331A (en) * | 1998-10-15 | 2000-04-25 | Asahi Denka Kogyo Kk | Air-containing chocolates and their production |
| WO2002013618A3 (en) * | 2000-08-11 | 2002-07-04 | Gervais Danone Sa | Method for obtaining an aerated food product and resulting product |
| JP2013074818A (en) * | 2011-09-29 | 2013-04-25 | Meiji Co Ltd | Aerated chocolate |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0448412B2 (en) | 1992-08-06 |
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