JPS6394940A - Production of chocolate - Google Patents
Production of chocolateInfo
- Publication number
- JPS6394940A JPS6394940A JP61239915A JP23991586A JPS6394940A JP S6394940 A JPS6394940 A JP S6394940A JP 61239915 A JP61239915 A JP 61239915A JP 23991586 A JP23991586 A JP 23991586A JP S6394940 A JPS6394940 A JP S6394940A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- liquid
- yield value
- fluidity
- parts
- 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 74
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 17
- 239000000194 fatty acid Substances 0.000 claims abstract description 17
- 229930195729 fatty acid Natural products 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 75
- 229920000223 polyglycerol Polymers 0.000 claims description 9
- 235000016019 chocolate confectionery Nutrition 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 description 73
- 229940110456 cocoa butter Drugs 0.000 description 23
- 235000019868 cocoa butter Nutrition 0.000 description 23
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 18
- 229940067606 lecithin Drugs 0.000 description 18
- 239000000787 lecithin Substances 0.000 description 18
- 235000010445 lecithin Nutrition 0.000 description 18
- 239000000843 powder Substances 0.000 description 9
- 235000019625 fat content Nutrition 0.000 description 8
- 235000009470 Theobroma cacao Nutrition 0.000 description 7
- 230000007423 decrease Effects 0.000 description 7
- 235000008939 whole milk Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 5
- 239000011247 coating layer Substances 0.000 description 5
- 238000000576 coating method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229940049964 oleate Drugs 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000981595 Zoysia japonica Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 230000002747 voluntary effect Effects 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
チッコレートハ、チョコレート液ヲモールトニ入れたり
、センターを被覆したりした後冷却固化して成形される
。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Use Chicolate is molded by adding chocolate liquid or coating the center and then cooling and solidifying.
この発明は、チョコレート、特にチョコレート液を製造
する際利用され、目的に適合した流動性を有するチ曹コ
レート液を製造するとき用いられる。The present invention is utilized in the production of chocolate, especially chocolate liquor, and is used in the production of thioscholate liquor having fluidity suitable for the purpose.
また、流動性の悪いチョコレート液の流動性を改善する
ときくも利用される。It is also used to improve the fluidity of chocolate liquids that have poor fluidity.
従来の技術
チ嘗コレート液は、砂糖、ココアバターに目的に応じカ
カオマス、粉乳などを加えた原料を混合し、混合物を微
粉砕し、コンチングにより液化して造られる。Conventional technology Chicklate liquid is made by mixing raw materials such as sugar and cocoa butter with addition of cocoa mass, milk powder, etc. depending on the purpose, pulverizing the mixture, and liquefying it by conching.
チｌコレート液は、所定の形状のモールドに注入した後
冷却固化してチョコレートとするが、このときチョコレ
ート液の流動性が重要となる。すなわち、モールドに注
入してから冷却固化する場合、チ曹コレート液はデボジ
ターによシモールドに注入することができ、しかもモー
ルドを振動させたとき気泡が抜ける徨度の流動性が要求
される。The tycholate liquid is injected into a mold of a predetermined shape and then cooled and solidified to form chocolate. At this time, the fluidity of the chocolate liquid is important. That is, when cooling and solidifying the solution after injecting it into a mold, the cholate solution must be able to be injected into the mold by a depositor and have such fluidity that air bubbles can escape when the mold is vibrated.
一方、センターをチｌコレート液で被覆するには、チッ
コレート液をカーテン状に流下させたところにセンター
を通過させるエンロバ−やチョコレート液の中にセンタ
ーを浸没後引き上げるディッピング、又は回転釜にセン
ターを入れ回転しながらチョコレート液を加えるパンコ
ーティングなどの方法で行われている。On the other hand, in order to coat the center with the thicholate solution, the center is coated with an enrober in which the center is passed through a curtain of thiccolate solution, the center is immersed in the chocolate solution and then pulled up, or the center is placed in a rotary pot. This is done using methods such as pan coating, in which chocolate liquid is added while rotating.
エンロバ−によシ被覆する場合は、チョコレート液が常
に同じ厚さのカーテン状となって流下する必要があり、
しかもセンターの表面に平均して付着しなければならな
い。その上、冷却固化するまでセンターの上面や側面な
どから流れ落ちずに一様の厚さの被覆層を保っていなけ
ればならない。When coating with an enrober, the chocolate liquid must always flow down in the form of a curtain of the same thickness.
Moreover, it must adhere evenly to the center surface. In addition, the coating layer must be maintained at a uniform thickness without running off the top or side surfaces of the center until it cools and solidifies.
更に、被覆層の表面に風を当てて波模様を付けたシ、針
金でこすって筋目模様を付けたシすることも行われてお
シ、表面に当たる風の力によシ波状の模様が生じたり針
金でこすることによシ筋模様が生じ、しかもその模様が
冷却固化するまで保持できるような流動性が要求される
。In addition, wind is applied to the surface of the coating layer to create a wavy pattern, and wire is rubbed to create a wavy pattern.The force of the wind hitting the surface creates a wavy pattern. A striped pattern is created by rubbing with a wire, and the material must have the fluidity to maintain that pattern until it cools and solidifies.
ディッピングでも引き上げたとき一定量のチョコレート
液がセンターの全表面に平均して付着していなければな
らず、しかも冷却固化するまで表面のチョコレート液が
流れ落ちたシ、センターの下の部分に溜ったりしないよ
うな流動性が必要である。Even for dipping, when the center is pulled out, a certain amount of chocolate liquid must be evenly attached to the entire surface of the center, and the chocolate liquid on the surface must not run off or collect in the bottom part of the center until it cools and solidifies. Such liquidity is necessary.
パンコーティングでもチョコレート液が回転釜の壁に付
着せずセンター表面に平均して付着し、しかもチョコレ
ート液でセンターが互いに付き合い集塊物となることな
く冷却固化することが必要である。Even in pan coating, it is necessary that the chocolate liquid not adhere to the walls of the rotary pot, but rather to adhere evenly to the center surface, and to cool and solidify without the chocolate liquid causing the centers to stick together and form agglomerates.
すなわち、チョコレート液は使用目的に適した流動性の
ものを使用しなければならず、その調整が重要である。That is, the chocolate liquid must have a fluidity suitable for the purpose of use, and its adjustment is important.
また、例えば比較例４のＰＩｋｌｌ 、 ２に見るよう
に固形粒子の粒度や粒度分布、製造方法などくよって同
じ配合のチョコレート液でも流動性が悪くなることがあ
る。Furthermore, as shown in Comparative Example 4, PIkll, 2, even chocolate liquids with the same formulation may have poor fluidity depending on the particle size and particle size distribution of the solid particles, the manufacturing method, etc.
チョコレート液の流動性の調整には、主にレシチンが用
いられている。レシチンを加えるとチョコレート液の流
動性が良くなる。また、ＨＬＢの高いショ糖脂肪酸エス
テルや、一部にポリグリセ 。Lecithin is mainly used to adjust the fluidity of chocolate liquid. Adding lecithin improves the fluidity of chocolate liquid. In addition, sucrose fatty acid esters with high HLB and some polyglycerides.
リンボリリシル−トも用いられている。Linbolylysylte has also been used.
更に、ココアバターの量を増やしチョコレート液の脂肪
含量を調整することによりその流動性を調整することも
ある。Additionally, the flowability of the chocolate liquor may be adjusted by increasing the amount of cocoa butter and adjusting the fat content of the chocolate liquor.
発明が解決しようとする問題点
レシチンを加えチョコレート液の流動性を良くする方法
には限度があり、通常チョコレート液の０．５％ぐらい
までは流動性が良くなるが、それ以上加えても流動性は
良くならず、逆に悪くなる現象が見られる。すなわち、
いわゆるぼてた状態のチョコレート液となる。Problems to be Solved by the Invention There are limits to how to improve the fluidity of chocolate liquid by adding lecithin.Normally, the fluidity improves up to about 0.5% of the chocolate liquid, but even if more than 0.5% of the chocolate liquid is added, it will not flow. There is a phenomenon in which sex does not improve, and on the contrary, worsens. That is,
The chocolate liquid will be in a so-called boiling state.
このようなチョコレート液は、例えばエンロバ−でカー
テン状に流下しようとしても均一の厚さのカーテン状と
ならずにぼてぼてと落ちるため厚さが場所によシ異なっ
た状態となシ、センターの表面に同じ厚さのチョコレー
ト液を設けることが不可能となる。その上、時には流動
性が悪くなり過ぎて流下しなくなることさえある。これ
は、比較例１に見るようにチョコレート液に対しレシチ
ンの量が０．５％よシ多くなると見かけの粘度が大きく
なるためである。このようなチョコレート液の塑性粘度
と降伏値を測定すると、レシチンの添加量の増加に従い
塑性粘度は低下するが逆に降伏値が大きくなシ、その結
果見かけの粘度が大きくなって、流動性が悪くなったこ
とが分かる。For example, even if such chocolate liquid is tried to flow down like a curtain in an enrober, it will not form a curtain of uniform thickness, but will fall in pieces, so the thickness will vary from place to place. It becomes impossible to provide the same thickness of chocolate liquid on the surface of the center. Moreover, sometimes the fluidity becomes so bad that it stops flowing. This is because, as seen in Comparative Example 1, when the amount of lecithin increases by 0.5% relative to the chocolate liquid, the apparent viscosity increases. When measuring the plastic viscosity and yield value of such a chocolate liquid, it was found that as the amount of lecithin added increases, the plastic viscosity decreases, but on the contrary, the yield value increases.As a result, the apparent viscosity increases and the fluidity decreases. I know it's gotten worse.
ショ糖脂肪酸エステルの場合ＨＬＢが７前後のものを用
いてチョコレート液の流動性を調整しているが、このよ
うにＨＬＢの高いショ糖脂肪酸エステルは融点が高く使
用に当ってあらかじめ加熱融解し危ければならず使いに
くいばかシでなく、チョコレート液に加え冷却したとき
固化する前にショ糖脂肪酸エステルが晶出することもあ
る。その上、レシチンと同様に使いすぎると比較例５の
Ｎｎ８に示すように塑性粘度が下がっても降伏値が大き
くなシ、流動性が悪くなる現象が見られあまシ大きな効
果が見られなかつた。In the case of sucrose fatty acid esters, those with an HLB of around 7 are used to adjust the fluidity of the chocolate liquid, but sucrose fatty acid esters with a high HLB have a high melting point and must be heated and melted before use. Sucrose fatty acid esters may crystallize before solidifying when added to chocolate liquid and cooled. Furthermore, as with lecithin, if it is used too much, even if the plastic viscosity decreases, the yield value becomes large and the fluidity worsens, as shown in Comparative Example 5 Nn8, and no significant effect was observed. .
ポリグリセリンポリリシノレートを加えて流動性を調整
した場合、比較例２に見るように、流動性は良くなるが
被覆層に模様が付けられなかったシ側面のチョコレート
液が薄くなったシして使用できないことがある。この場
合の流動性の低下は、例えば比較例４に示すように主と
して降伏値が下がったためであシ、このようなチョコレ
ート液はセンターの側面での保持性が小さくなるなどの
現象を示した。When the fluidity was adjusted by adding polyglycerol polyricinolate, as seen in Comparative Example 2, the fluidity improved, but no pattern was added to the coating layer, and the chocolate liquid on the side surface became thinner. It may not be possible to use it. The decrease in fluidity in this case was mainly due to a decrease in yield value, as shown in Comparative Example 4, and such chocolate liquid exhibited phenomena such as a decrease in retention on the sides of the center.
ココアバターを増やしてチロコレート液の流動性を良く
することも行われるが、この場合比較例３に見るように
塑性粘度と降伏値がともに小さくなる。しかし、ココア
バターは高価なためなるべく使用量を少なくするのが望
ましい。また、ココアバターが多くなると温度に対する
耐久性が悪くなる。It is also possible to improve the fluidity of the tyrocholate liquid by increasing the amount of cocoa butter, but in this case, as seen in Comparative Example 3, both the plastic viscosity and the yield value become small. However, since cocoa butter is expensive, it is desirable to use as little amount as possible. Furthermore, when the amount of cocoa butter increases, the durability against temperature deteriorates.
問題点を解決するための手段
この発明の発明者は、単に見かけの粘度を下げて流動性
を良くしただけでは目的とする流動状態のチロコレート
液に々るとは限らず、望ましい状態のチロコレート液と
するには塑性粘度と降伏値の両者を調整しなければなら
ないこと、この両者を調整するにはポリグリセリンポリ
リシノレートとシ冒糖脂肪酸エステルを併用するとよい
ことなどを見いだし、この発明を完成させた。Means for Solving the Problems The inventor of this invention discovered that simply lowering the apparent viscosity to improve fluidity does not necessarily result in a tyrocholate liquid in the desired fluid state; In order to achieve this, it was necessary to adjust both the plastic viscosity and the yield value, and in order to adjust both, it was found that it is effective to use polyglycerin polyricinolate and saccharide fatty acid ester in combination, and completed this invention. I let it happen.
すなわち、ポリグリセリンポリリシノレートは比較例２
に見るように塑性粘度は下げないが降伏値を下げ、シ１
糖不飽和脂肪酸エステルは比較例５．６に見るように降
伏値は余シ下げないが塑性粘度を下げる働きがあシ、両
者の量を調節することによりチロコレート液の塑性粘度
と降伏値を所定の値に調整するものである。That is, polyglycerol polyricinolate is Comparative Example 2
As shown in Figure 1, it does not lower the plastic viscosity, but it lowers the yield value.
As shown in Comparative Example 5.6, the sugar unsaturated fatty acid ester does not significantly lower the yield value, but it has the effect of lowering the plastic viscosity, and by adjusting the amounts of both, the plastic viscosity and yield value of the tyrocholate liquid can be determined. The value is adjusted to the value of .
この発明で使用するチロコレート液とは、ココアバター
と糖類に、必要に応じカカオマス、粉乳等を加え、微砕
し、コンチングして液化したもので、所望によシナブツ
ペースト、コーヒー等を加えることもある。また、ココ
アバターの代わシに代用油脂などの固形油脂を用いるこ
ともある。The tyrocholate liquid used in this invention is made by adding cacao mass, powdered milk, etc. as necessary to cocoa butter and sugar, pulverizing it, conching it and liquefying it, and adding cinnamon paste, coffee, etc. as desired. There is also. In addition, solid fats and oils such as substitute fats and oils may be used in place of cocoa butter.
この発明は、チロコレート液を調製する際ポリグリセリ
ンポリリシノレート及びシ冒糖脂肪酸エステルを配合す
るものであるが、添加は原料を混合するとき、コンチン
グするとき、液化した後など成形、冷却するまでの任意
の段階で行うことができる。In this invention, polyglycerol polyricinolate and saccharide fatty acid ester are blended when preparing a tyrocholate liquid, but the addition is not necessary until the raw materials are mixed, conched, after liquefaction, etc. until molding and cooling. It can be done at any stage of the process.
シ冒糖脂肪酸エステルは、比較例５に示すようにＨＬＢ
が大きなものでは降伏値が上昇するのでＨＬＢ４よシ小
さいものを用いるのが望ましく、しかも飽和脂肪酸エス
テルより不飽和脂肪酸エステルの方が降伏値の上昇が小
さいのでよシ望ましい。その上、ＨＬＢ４以下のシｌ糖
不飽和脂肪酸エステルは、３０〜４０°Ｃで液状又はペ
ースト状をしておシ、チロコレート液料やチロコレート
液に加えたとき混ざシやすい。As shown in Comparative Example 5, the citrate sugar fatty acid ester has an HLB
If the HLB value is large, the yield value will increase, so it is desirable to use one with a lower HLB than 4. Furthermore, unsaturated fatty acid esters are more desirable than saturated fatty acid esters because the yield value will increase less. Moreover, the silica unsaturated fatty acid ester with an HLB of 4 or less is in a liquid or paste form at 30 to 40°C and is easily mixed when added to a tyrocholate liquid or a tyrocholate liquid.
また、ポリグリセリンポリリシノレートとシ璽糖脂肪酸
エステルの添加量は、例えばシ璽糖脂肪酸エステルとし
てオレイン酸エステルを用いた比較例６の例に見るよう
にチロコレート液の１％ぐらいまでは使用量に比して効
果が上がるがそれ以上だとあまシ効来が見られない。In addition, the amount of polyglycerol polyricinolate and siliceous fatty acid ester to be added may be up to about 1% of the tyrocholate solution, as shown in Comparative Example 6 in which oleic acid ester was used as the siliceous fatty acid ester. The effect is higher than that, but if it is more than that, no effect will be seen.
発明の効果
この発明は、チロコレート液にポリグリセリンポリリシ
ノレート及びシ１糖脂肪酸エステルを配合してチロコレ
ート液の塑性粘度と降伏値を所望のものとするものであ
り、これによシ例えばエンロバ−でセンターを被覆する
とき、チロコレート液が厚さの等しいカーテン状となっ
て流れ落ち、センターの表面のチロコレート液が同じ厚
さとなシ、しかも送風などで模様を付けたときその模様
が冷却固化するまで保持され、その上センターの側面の
チロコレート液が流れ落ちてチロコレート液が薄くなシ
すぎることもなく、成形処理するのに最も望ましい流動
性を示すチロコレート液とすることができるようになっ
た。Effects of the Invention The present invention blends polyglycerol polyricinolate and monosaccharide fatty acid ester into a tyrocholate liquid to make the plastic viscosity and yield value of the tyrocholate liquid desired. When the center is coated, the tyrocholate liquid flows down in a curtain shape of equal thickness, and the tyrocholate liquid on the surface of the center has the same thickness, and when a pattern is created by blowing air, etc., the pattern is cooled and solidified. Moreover, the tyrocholate liquid on the sides of the center does not flow down and become too thin, making it possible to obtain a tyrocholate liquid that exhibits the most desirable fluidity for molding.
また、原料の種類や状態、チロコレート液の中の固形粒
子の粒度や粒度分布、製造方法などによシ流動性が悪く
なっ九チッコレート液の流動性を改善することも可能と
なった。In addition, it has become possible to improve the fluidity of the tyrocholate solution, which has poor fluidity due to factors such as the type and condition of the raw materials, the particle size and particle size distribution of solid particles in the tyrocholate solution, and the manufacturing method.
更に、例えば実施例５に見るように、この発明を実施す
ることによシ、実施例５よシココアバターの使用量が多
い対照３のチロコレート液とほぼ同じ塑性粘度と降伏値
を有するものとすることもでき、高価なココアバターを
節約する効果も持っている。これは、板チロコレート液
のチロコレート液のようにココアバターの少ない（例え
ば３３％）チロコレート液でも本発明により通常ココア
バターを多く使う（例えば３５％）コーチイングチョコ
レート液と同じようにコーティング用として使えるよう
にできることを示している。Furthermore, as seen in Example 5, by practicing the present invention, a liquid having approximately the same plastic viscosity and yield value as the tyrocholate liquid of Control 3, which uses a larger amount of cocoa butter than Example 5, can be obtained. It also has the effect of saving expensive cocoa butter. This means that even a tyrocholate liquid containing a small amount of cocoa butter (for example, 33%) such as a tyrocholate liquid can be used as a coating in the same way as a coaching chocolate liquid that usually contains a large amount of cocoa butter (for example, 35%). It shows what can be done.
比較例１
カカオマス１５部、砂糖５０部、全粉乳１５部、ココア
バター２０部からなる原料を常法により処理してチョコ
レート液とした。このときレシチンを０．５部用いた。Comparative Example 1 Raw materials consisting of 15 parts of cacao mass, 50 parts of sugar, 15 parts of whole milk powder, and 20 parts of cocoa butter were processed in a conventional manner to obtain a chocolate liquid. At this time, 0.5 part of lecithin was used.
このチョコレート液にチョコレート液の０．２％及び０
．４％のレシチンを更に加えたときの見かけの粘度、塑
性粘度及び降伏値は、表１のようになった。0.2% of chocolate liquid and 0.0% of chocolate liquid are added to this chocolate liquid.
．． Table 1 shows the apparent viscosity, plastic viscosity, and yield value when 4% lecithin was further added.
すなわち、レシチンを０．５％用いたチョコレート液に
更にレシチンを０．２及び０．４％加えると見かけの粘
度が大きくな）、それに応じて流動性が悪くなった。こ
れは、塑性粘度が低下したにもかかわらず、降伏値が上
昇したためでちった。That is, when 0.2 and 0.4% of lecithin were further added to the chocolate liquid containing 0.5% of lecithin, the apparent viscosity increased) and the fluidity deteriorated accordingly. This was because the yield value increased even though the plastic viscosity decreased.
なお、見かけの粘度はＢＬを粘度計を用い、塑性粘度及
び降伏値は、エプレヒトのレオメータ−（レオフート１
５型）を用い、４ｏ’ｃで測定した。The apparent viscosity was measured using a BL viscometer, and the plastic viscosity and yield value were measured using an Epprecht rheometer (Rheofut 1).
5 type) at 4o'c.
また、見かけの粘度及び塑性粘度の単位はｐｏｉｓｅ。Also, the unit of apparent viscosity and plastic viscosity is poise.
降伏値の単位はｄｙｎｅ／ｃｍ２である。The unit of yield value is dyne/cm2.
表１ レシチン添加したときの塑性粘度及び降伏値比較
例２
カカオマス１５部、砂糖５０部、全粉乳１５部、ココア
バター２０部とレシチン０．５部を用い脂肪含量３２．
５％チ叢ココレート液調製した。Table 1 Plastic viscosity and yield value when lecithin is added Comparative Example 2 Using 15 parts of cocoa mass, 50 parts of sugar, 15 parts of whole milk powder, 20 parts of cocoa butter and 0.5 part of lecithin, the fat content was 32.
A 5% cocolate solution was prepared.
このチョコレート液にポリグリセリンポリリシノレート
を加えたときの塑性粘度及び降伏値を比較例１と同様に
して測定した結果は、表２のようになった。The plastic viscosity and yield value when polyglycerol polyricinolate was added to this chocolate liquid were measured in the same manner as in Comparative Example 1, and the results are shown in Table 2.
ポリグリセリンポリリシノレートを０．５％加えたＮｎ
３チロコレート液は、見かけの粘度があまシ小さく彦い
がエンロバ−でセンターを被覆した場合、被覆して表面
に風を送って波目模様を付けても冷却固化するまでに模
様が消えてしまった。Nn with 0.5% polyglycerin polyricinolate added
The apparent viscosity of the 3-tyrocholate liquid is rather small, but if the center is coated with an enrober, even if a wavy pattern is created by blowing air over the surface, the pattern will disappear by the time it cools and solidifies. Ta.
すなわち、ポリグリセリンポリリシノレートの添加によ
シ流動性が良くなったが、これは降伏値が小さくなった
ためであり、そのために模様が冷却固化するまで保持さ
れず消えたと考えられる。That is, although the fluidity improved with the addition of polyglycerol polyricinolate, this was because the yield value became smaller, and it is thought that for this reason the pattern was not retained until it cooled and solidified and disappeared.
表２ ポリグリセリンポリリシルレートを加えたときの
塑性粘度及び降伏値
比較例３
カカオマス１５部、砂糖５０部、全粉乳１５部、レシチ
ンＯ，Ｓ部にココアバター（１９，７，２１，２、及び
２４．２部）を加え脂肪含量が３２．０，３３．０、及
び３５．０％のチョコレート液を調製した。それぞれの
チョコレート液の見かけの粘度、塑性粘度及び降伏値を
比較例１と同様にして測定した結果表３のようになった
。すなわち、ココアバターの増量による流動性の低下（
見かけの粘度の低下）は、塑性粘度と降伏値の両方が小
さくなるためである。Table 2 Plastic viscosity and yield value when polyglycerin polylysyllate is added Comparative example 3 15 parts of cocoa mass, 50 parts of sugar, 15 parts of whole milk powder, parts of lecithin O, S and cocoa butter (19,7,21,2, and 24.2 parts) to prepare chocolate liquids with fat contents of 32.0, 33.0, and 35.0%. The apparent viscosity, plastic viscosity, and yield value of each chocolate liquid were measured in the same manner as in Comparative Example 1, and the results are shown in Table 3. In other words, the fluidity decreases due to the increase in the amount of cocoa butter (
This is because both the plastic viscosity and the yield value become smaller.
表３ ココアバターを増やしたときの見かけの粘度、塑
性粘度、降伏値
比較例４
全
カカオマス１７．０部、砂糖４３．０部、粉乳１６゜８
部、ココアバター２３．２部にレシチン０．５部を加え
ロータリーコンチング装置によりチョコレート液を調製
した。このチョコレート液は、流動性が良く、ケーキを
センターとして被覆したときセンターの表面に均一の厚
さの被覆層が得られた。Table 3 Apparent viscosity, plastic viscosity, and yield value when cocoa butter is increased Comparative Example 4 Total cocoa mass 17.0 parts, sugar 43.0 parts, milk powder 16°8
A chocolate liquid was prepared by adding 0.5 parts of lecithin to 23.2 parts of cocoa butter using a rotary conching device. This chocolate liquid had good fluidity, and when it was coated on a cake as a center, a coating layer of uniform thickness was obtained on the surface of the center.
しかも、上面の被覆層に送風機から風を送り表面に波目
模様を生じさせると冷却固化するまでその模様が保たれ
た。このチョコレート液の見かけの粘度、塑性粘度及び
降伏値は、表４の阻１のようになった。Moreover, when the top coating layer was blown with air from a blower to create a wavy pattern on the surface, the pattern was maintained until it cooled and solidified. The apparent viscosity, plastic viscosity, and yield value of this chocolate liquid were as shown in Table 4, Table 4.
また、同様の配合で長方形コンチング装置により調製し
たチョコレート液は、流動性が悪く、工ンロバーでセン
ターのケーキを均一に被覆するのが困難であった。この
チョコレート液にポリグリセリンポリリシノレート０．
２％を加えると、ロータリーコンテで調製したチョコレ
ート液と同じような流動性をしたものとなったが、ケー
キを被覆口
して風を送シ上面に波、模様を付けようとしても冷却固
化するまでに波目模様がぼやけ、模様が不鮮明となった
。しかも、側面のチョコレート液も冷却固化するまでに
流れ落ち、薄いチョコレート液となった。In addition, chocolate liquid prepared using a rectangular conching machine with a similar composition had poor fluidity, and it was difficult to uniformly coat the center cake with a milling bar. This chocolate liquid contains 0.0% polyglycerin polyricinolate.
When 2% was added, the chocolate liquid had the same fluidity as the chocolate liquid prepared with a rotary conte, but even if you tried to cover the cake with air and create waves or patterns on the top surface, it would solidify as it cooled. By this time, the wave pattern had become blurred and the pattern had become indistinct. Moreover, the chocolate liquid on the sides also ran down before it cooled and solidified, resulting in a thin chocolate liquid.
各々のチョコレート液の見かけの粘度、塑性粘度及び降
伏値は表４のようになった。Table 4 shows the apparent viscosity, plastic viscosity, and yield value of each chocolate liquid.
表４ 異なる製法で作ったチョコレート液の見かけの粘
度、塑性粘度、降伏値
比較例５
カカオマス１５部、砂糖５０部、全粉乳１５部、ココア
バター２０部とレシチン０．５部を用い脂肪含量３２．
５％のチョコレート液を調製した。Table 4 Apparent viscosity, plastic viscosity, and yield values of chocolate liquids made by different manufacturing methods Comparative example 5 Using 15 parts of cocoa mass, 50 parts of sugar, 15 parts of whole milk powder, 20 parts of cocoa butter, and 0.5 parts of lecithin, the fat content was 32 ．．
A 5% chocolate liquor was prepared.
このチョコレート液にＨＬＢの異なるシ■糖脂肪酸エス
テルを加えたときの塑性粘度及び降伏値は表５のように
なった。Table 5 shows the plastic viscosity and yield value when sucrose fatty acid esters with different HLBs were added to this chocolate liquid.
表５ ＨＬＢの異なるシ四糖脂肪酸エステルを加えた
ときの塑性粘度及び降伏値
比較例６
カカオマス１５部、砂糖５０部、全粉乳１５部、ココア
バター２０部とレシチン０．５部を用い脂肪含量３２．
５％のチョコレート液を調製した。Table 5 Plastic viscosity and yield value when adding tetrasaccharide fatty acid esters with different HLB Comparative example 6 Fat content using 15 parts of cocoa mass, 50 parts of sugar, 15 parts of whole milk powder, 20 parts of cocoa butter and 0.5 part of lecithin 32.
A 5% chocolate liquor was prepared.
このチョコレート液にＨＬＢ２シ冒糖オレイン酸エステ
ルを加えたときの塑性粘度及び降伏値は表６のようにな
った。Table 6 shows the plastic viscosity and yield value when HLB2 sugar oleate was added to this chocolate liquid.
実施例１〜６
カカオマス１５部、砂糖５０部、全粉乳１５部にココア
バターを加えた原料を混合し、チョコレート液を調製し
た。なお、ココアバターの量を調整してチョコレート液
の脂肪含量が３２．３３．３５％となるようにした。ま
た、各々のチョコレート液を調製するときレシチンを０
．５部用いた。Examples 1 to 6 Raw materials including cocoa butter added to 15 parts of cacao mass, 50 parts of sugar, and 15 parts of whole milk powder were mixed to prepare chocolate liquid. The amount of cocoa butter was adjusted so that the fat content of the chocolate liquid was 32.33.35%. Also, when preparing each chocolate liquid, add 0 lecithin.
．． Five parts were used.
各チョコレート液にポリグリセリンポリリシノレート及
びショ糖オレイン酸エステルを表７に示す量を加えたと
きの塑性粘度及び降伏値は次のようになり九〇
実施例７
カカオマス１７部、砂糖４３部、全粉乳１５部にココア
バターを加え脂肪含量３８％のチョコレート液を調製し
た。このとき０．５部のレシチンを加えた。このチョコ
レート液の塑性粘度は２０．１、降伏値は２６．５であ
った。When the amounts of polyglycerin polyricinolate and sucrose oleate shown in Table 7 are added to each chocolate liquid, the plastic viscosity and yield value are as follows.90 Example 7 Cocoa mass 17 parts, sugar 43 parts, A chocolate liquid with a fat content of 38% was prepared by adding cocoa butter to 15 parts of whole milk powder. At this time, 0.5 part of lecithin was added. This chocolate liquid had a plastic viscosity of 20.1 and a yield value of 26.5.
しかし、ポリグリセリンポリリシノレート０．２％及び
シ冒糖不飽和脂肪酸エステル０．Ｆ５−％を加えると塑
性粘度は１４，２、降伏値は１７．５となった。However, 0.2% polyglycerol polyricinolate and 0.2% glycounsaturated fatty acid ester. When F5-% was added, the plastic viscosity became 14.2 and the yield value became 17.5.
この値は、同じ配合でココアバターを増やし脂肪含量を
４０％としたチョコレート液の塑性粘度と降伏値にほぼ
同じ値である。This value is approximately the same as the plastic viscosity and yield value of a chocolate liquor with the same formulation but with increased cocoa butter and fat content of 40%.
特許出願人 森永製菓株式会社
手 続 補 正 書 （自発）昭和６２年
２月５日
特許庁長官 黒 １）明 雄 殿
２、発明の名称
チョコレートの製造法
３、補正をする者
事件との関係 特許出願人
住所 東京都港区芝五丁目３３番１号
明細書の発明の詳細な説明の欄
５、補正の内容Patent applicant: Morinaga & Co., Ltd. Procedural amendment (voluntary) 1986
February 5th, Commissioner of the Japan Patent Office Kuro 1) Akio Tono 2, Name of the invention: Process for manufacturing chocolate 3, Relationship to the case of the person making the amendment Patent applicant's address: 33-1 Shiba 5-chome, Minato-ku, Tokyo, in the specification Column 5 of Detailed Description of the Invention, Contents of Amendment
Claims (2)
、従来のチョコレート原料にポリグリセリンポリリシノ
レートとショ糖脂肪酸エステルとを配合することにより
チョコレート液の塑性粘度と降伏値を所定の値に調整す
ることを特徴とするチョコレートの製造法。(1) When manufacturing chocolate or chocolate confectionery, it is possible to adjust the plastic viscosity and yield value of chocolate liquid to predetermined values by blending polyglycerol polyricinolate and sucrose fatty acid ester with conventional chocolate raw materials. Characteristic chocolate manufacturing method.
請求の範囲第１項記載のチョコレートの製造法。(2) The method for producing chocolate according to claim 1, wherein the sucrose fatty acid ester has an HLB of 4 or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61239915A JPH07102083B2 (en) | 1986-10-08 | 1986-10-08 | Manufacturing method of chiyokorate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61239915A JPH07102083B2 (en) | 1986-10-08 | 1986-10-08 | Manufacturing method of chiyokorate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6394940A true JPS6394940A (en) | 1988-04-26 |
| JPH07102083B2 JPH07102083B2 (en) | 1995-11-08 |
Family
ID=17051740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61239915A Expired - Lifetime JPH07102083B2 (en) | 1986-10-08 | 1986-10-08 | Manufacturing method of chiyokorate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07102083B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63192344A (en) * | 1987-02-02 | 1988-08-09 | Fuji Oil Co Ltd | Chocolates |
| JPH08168341A (en) * | 1995-07-19 | 1996-07-02 | Fuji Oil Co Ltd | Method for preventing bread coated with chocolates from sweating |
| EP0980650A1 (en) * | 1998-03-02 | 2000-02-23 | Fuji Oil Company, Ltd. | Process for producing water-containing chocolates |
| US6159526A (en) * | 1998-03-02 | 2000-12-12 | Fuji Oil Co., Ltd. | Method for manufacturing water-containing chocolates and chocolate compositions produced thereby |
| JP2007097418A (en) * | 2005-09-30 | 2007-04-19 | Morinaga & Co Ltd | Chocolate, method for producing the same, and agent for inhibiting rise of viscosity of chocolate dough |
| WO2015045480A1 (en) * | 2013-09-25 | 2015-04-02 | 不二製油株式会社 | Oily food for inhibiting migration of water in frozen confectionery |
| WO2016132756A1 (en) * | 2015-02-16 | 2016-08-25 | 不二製油グループ本社株式会社 | Paste-type fatty food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60244255A (en) * | 1984-05-19 | 1985-12-04 | Fuji Oil Co Ltd | Chocolate for cookies and its application |
-
1986
- 1986-10-08 JP JP61239915A patent/JPH07102083B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60244255A (en) * | 1984-05-19 | 1985-12-04 | Fuji Oil Co Ltd | Chocolate for cookies and its application |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63192344A (en) * | 1987-02-02 | 1988-08-09 | Fuji Oil Co Ltd | Chocolates |
| JPH08168341A (en) * | 1995-07-19 | 1996-07-02 | Fuji Oil Co Ltd | Method for preventing bread coated with chocolates from sweating |
| EP0980650A1 (en) * | 1998-03-02 | 2000-02-23 | Fuji Oil Company, Ltd. | Process for producing water-containing chocolates |
| US6159526A (en) * | 1998-03-02 | 2000-12-12 | Fuji Oil Co., Ltd. | Method for manufacturing water-containing chocolates and chocolate compositions produced thereby |
| CN1094043C (en) * | 1998-03-02 | 2002-11-13 | 不二制油株式会社 | Process for producing water-containing chocolates |
| EP0980650A4 (en) * | 1998-03-02 | 2004-06-30 | Fuji Oil Co Ltd | Process for producing water-containing chocolates |
| JP2007097418A (en) * | 2005-09-30 | 2007-04-19 | Morinaga & Co Ltd | Chocolate, method for producing the same, and agent for inhibiting rise of viscosity of chocolate dough |
| WO2015045480A1 (en) * | 2013-09-25 | 2015-04-02 | 不二製油株式会社 | Oily food for inhibiting migration of water in frozen confectionery |
| JP2015192646A (en) * | 2013-09-25 | 2015-11-05 | 不二製油株式会社 | Oily food for suppression of moisture transference of cold confectionery |
| CN105578888A (en) * | 2013-09-25 | 2016-05-11 | 不二制油集团控股株式会社 | Oily food for inhibiting migration of water in frozen confectionery |
| US10314322B2 (en) | 2013-09-25 | 2019-06-11 | Fuji Oil Holdings Inc. | Oily food for inhibiting migration of water in frozen confectionery |
| WO2016132756A1 (en) * | 2015-02-16 | 2016-08-25 | 不二製油グループ本社株式会社 | Paste-type fatty food |
| JP6066017B1 (en) * | 2015-02-16 | 2017-01-25 | 不二製油株式会社 | Pasty oily food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07102083B2 (en) | 1995-11-08 |
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