KR100758315B1 - The making process of coating chocolate with the cutting of chocolate sheet - Google Patents

Abstract

A method of manufacturing coating chocolate by preparing a chocolate base having high viscosity by limiting the amount of an emulsifier and fats and oils, forming a chocolate sheet from the chocolate base using a belt without a mold, cutting and coating of the chocolate sheet is provided to utilize the belt, hitherto used as accessory equipment in conventional manufacturing methods, as major forming equipment and exhibits superior productivity. A chocolate base with 150 to 200 poise viscosity(40deg.C) is formed into a sheet form with a thickness of 10 to 15mm on a belt operated at a speed of 500 to 1,000mm/min, pre-cooled at 15 to 17deg.C for 3 to 5min, cut, cooled to 14 to 17deg.C for 15 to 10min, aged at low temperature and then formed under conditions in which material temperature is maintained at 20 to 30deg.C. The chocolate base is obtained by mixing 10 to 70% by weight of cocoa mass, 3 to 20% by weight of oils and fats, 1 to 25% by weight of whole milk powder, 0.05 to 0.2% by weight of an emulsifier and 25 to 40% by weight of sugar and sugar alcohol.

Description

Manufacturing method of coated chocolate using chocolate sheet and cutting {THE MAKING PROCESS OF COATING CHOCOLATE WITH THE CUTTING OF CHOCOLATE SHEET}

1 shows a flowchart of a coated chocolate manufacturing process using the belt of the present invention, (b) a flowchart of a conventional plate chocolate manufacturing process, and (c) a flow chart of a coated chocolate manufacturing process using a conventional ice roller. .

The present invention relates to a chocolate sheet and a method for producing coated chocolate utilizing cutting.

Conventionally, there are the following two methods as a general method for producing a coated chocolate.

One is to make a cream or chocolate center by cooling it by pouring cream or chocolate on a ice roller having a certain shape, and then putting it in a coating pan and rounding and polishing it. The other method is a nut or biscuit such as almond or peanut. To coat the center of chocolate with chocolate.

As described above, the method of making and coating a cream or chocolate center by using an ice roller has to be equipped with equipment such as an ice roller and a freezer to form the center, and it is pointed out as a problem in that the production efficiency is not large. In addition, coating products centered on nuts, biscuits, and the like have different characteristics from products centered on creams and chocolates in taste and texture.

In addition, in order to make a coating product using the existing molding line, a separate coating facility is required. In contrast, to manufacture a coating product using the coating facility, a center manufacturing facility had to be equipped.

Accordingly, the inventors of the present invention, as a result of research efforts to improve the productivity of the manufacturing method of the coated chocolate, it is possible to produce a certain form of high-viscosity chocolate having a specific range so that it can be processed by cutting while forming, The present invention was completed by forming a sheet having a predetermined thickness and then cutting the sheet to a desired size, thereby improving productivity compared to manufacturing coated chocolate to which conventional mold molding was applied.

In the present invention, by restricting the use of emulsifiers and fats and oils in the chocolate raw material, the flowability is strong before the chocolate composition having a high fat content is cooled, so that it is difficult to form a certain form, and when it is cooled, the fats and oils become hard and the moldability is deteriorated. It was able to overcome the limitations of the physical properties, thereby making it possible to make a sheet of thickness that can be cut by the blade.

In addition, in the present invention, by controlling the cooling temperature of the sheet-shaped chocolate, if the cooling proceeds excessively, damage occurs on the cut surface of the chocolate due to impact during cutting to suppress the damage to the quality of the product, and if the cooling is insufficient, the blade and the chocolate are adhered when cutting. This solved the problem of impossible molding.

In addition, the cut surface roughened by the cutting by the blade is rounded during the coating process, and at this time, by adjusting the frictional heat generated during the rounding process without a separate heating treatment to a certain range while solving the problem of quality degradation caused by fat bloom, etc. At the same time, the surface and appearance of cut chocolate pieces were improved.

Accordingly, the present invention provides a method for producing coated chocolate that improves productivity and solves the problem of quality control and work in the manufacturing process of coating centers, manufacturing of coating centers, suitable physical properties when making centers by cutting, coating processes. The purpose is to provide.

The present invention comprises the steps of preparing a chocolate base having a viscosity of 150 to 200 poise (40 ℃), the step of preparing the chocolate base in a sheet form, pre-cooling and then cutting the chocolate sheet, and the cut chocolate It characterized by a method for producing a coated chocolate comprising the step of cooling, low temperature aging, molding and coating.

Hereinafter, the present invention will be described in detail.

The present invention is to produce a high-viscosity chocolate composition into a sheet of a predetermined thickness, cut, and then molded and coated, which can improve the productivity than the method of manufacturing chocolate by molding and coating using a conventional mold-forming equipment It relates to a method for producing coated chocolate utilizing sheets and cuts.

Hereinafter, a method of manufacturing the coated chocolate of the present invention will be described in detail for each step.

(1) Preparation of high viscosity chocolate body

In the present invention, since the chocolate sheet is formed on the belt rather than the mold, the viscosity of the chocolate base is adjusted to be high unlike the existing one. The chocolate base may be prepared by a general manufacturing method using ingredients commonly used in blending a common chocolate base material such as cocoa component and sugar component, milk component.

However, the formulation is adjusted so that the viscosity of the above-mentioned chocolate body is in the range of 150 to 200 poise at 40 ° C. That is, the raw material constituting the chocolate base is 10 to 70% by weight of cocoa mass, 3 to 20% by weight of fats and oils, 1 to 25% by weight of whole milk powder, 0.05 to 0.2% by weight of emulsifier, and 25 to 40% by weight of sugar and sugar alcohols. It is more preferable if it consists of.

Ingredients used as the raw material of the chocolate base may be used components commonly used in the chocolate processing field, and in addition to the above components, suitable additives may use 0.05 to 0.2% by weight of the chocolate base material.

The viscosity range is generally a considerably higher viscosity range compared with the viscosity range of 90-110 poise at 40 ° C. in the manufacture of chocolate products molded using a mold. When the chocolate base of the present invention has a viscosity of less than 150 poise, when the chocolate is put into the belt to prepare the chocolate sheet, the flow of the chocolate base is too large to produce a sheet having a constant thickness, and the viscosity is 200 poise. If it is too high, a blockage may occur when chocolate is ejected from the depositor to inject the chocolate onto the belt. That is, the present invention is difficult to apply because it is difficult to manufacture the chocolate sheet in the belt when the viscosity range is not maintained.

Chocolate-based raw material having a high viscosity as described above is tumbled by adjusting the tumbler temperature according to the raw material and viscosity used, the tempering temperature is adjusted to 28.5 ~ 30.5 ℃ range.

Specifically, when the content of cocoa mass is about 55% by weight and the cocoa butter is about 35% by weight of the cocoa mass, the temperature is adjusted to a range of 29.5 to 30.5 ° C. when tempering the chocolate base material. At this time, when tempering to 29.5 ° C or less, the chocolate is excessively cooled and the spreadability is difficult to form a sheet, and when it exceeds 30.5 ° C, it becomes difficult to make a sheet having a constant thickness in a state of low viscosity.

On the other hand, when the cocoa mass content is higher to about 75% by weight, and the cocoa butter is about 45 to 50% by weight in the cocoa mass, the tempering temperature is adjusted by 0.5 to 1.0 ° C. lower than the general 29.5 to 30.5 ° C. Tempering in the 30.0 ° C range uses a process that limits flowability at lower viscosities. At this time, if the tempering is too low at 28.5 ℃ or less, the chocolate is too cooled and spreading is difficult to form a sheet, and if it exceeds 30.0 ℃ it is difficult to make a sheet of a constant thickness in a low viscosity state.

As described above, in order to maintain high viscosity (150 to 200 poise at 40 ° C.), the content of emulsifier in the chocolate raw material was reduced to the existing 50% level. In other words, in the conventional case, emulsifiers such as lecithin are generally used up to about 0.45% by weight of the chocolate-containing raw materials, while in the present invention, an emulsifier in the range of 0.05 to 0.2% by weight, preferably 0.1 to 0.15% by weight is used.

In the manufacture of chocolate, the viscosity before adjusting the viscosity is about 150 to 200 poise (40 ° C.), and the high viscosity chocolate raw material is added by adding an additional emulsifier and fat or oil due to poor workability in subsequent molding processes. Will be lowered.

Specifically, in order to make a chocolate product in the form of a plate, generally 4 to 5% by weight of fat or oil is additionally added, and an emulsifier is further added to about 0.1% by weight to adjust the viscosity to about 9 to 110 poise (40 ° C).

However, in the present invention, there is no addition of such emulsifiers or oils or fats.

As the chocolate raw material, fats and oils may be used in the art commonly used in the art such as cocoa butter, palm oil, sugar and sugar alcohols are commonly used in the art such as sugar, maltitol, xylitol, sorbitol, erythritol Sugar and sugar alcohols can be used, and as emulsifiers, emulsifiers commonly used in the art such as lecithin and glycerin fatty acid esters can be used, and in addition, if necessary, the total amount of all the raw materials can be adjusted to 100% by weight. Additives can be added.

(2) production of chocolate sheets

A chocolate composition to be adjusted in viscosity as described above is prepared in a sheet using a belt. As such, the technology using the belt is a technology configuration that is different from the technology using a molding apparatus such as a mold and an ice roller when manufacturing a center of the existing coated chocolate. The sheet forming facility of the present invention is a facility in which flat belts are mounted on two shafts apart and a power transmission device for moving the belts. When manufacturing a conventional coated chocolate, the belt is an auxiliary facility for transmitting power to a molding apparatus such as a mold or an ice roller.

In the present invention, this is used as a molding facility for producing a chocolate sheet, not an auxiliary facility for power transmission.

That is, the viscosity is adjusted to high while moving the belt at a constant speed to inject the tempered chocolate composition using the depositor. At this time, the speed of the belt is changed according to the thickness of the sheet. To increase the thickness of the sheet, the speed of the belt must be low, and the thickness of the belt must be fast.

The thickness of the chocolate sheet to be applied to the present invention is preferably adjusted to be in the range of 10 to 15 mm in consideration of the chocolate product to be made later. For this purpose, the belt is moved at a speed of 500 to 1000 mm / min. do. More specifically, to make a chocolate sheet having a thickness of 13 mm, a chocolate composition having a viscosity of about 150 to 200 poise (40 ° C.) is used, and the belt is moved at a speed of 750 mm per minute.

In order to produce a sheet on the belt with the chocolate composition, the tempered chocolate composition is pushed onto the belt using an injection type depositor, wherein the diameter of the depositor is adjustable according to the choice of those skilled in the art.

(3) cutting, cooling and ripening the chocolate sheet

The cold state of the chocolate sheet has a serious effect on cutting. Therefore, it is necessary to make the physical properties of the chocolate sheet suitable for cutting through precooling prior to final cooling.

In the present invention, the chocolate sheet is cooled for 3 to 5 minutes in the temperature range of 15 to 17 ℃, if the temperature is too low or long time, the cooling is excessive, the breakage increases during cutting, the temperature is high or the time is short cooling This shortage causes the blade to stick to the blade during cutting.

The size of the center can be adjusted by the space | interval of the blade which cut | disconnects horizontally, and the space | interval of the blade which cut | disconnects longitudinally.

In the example of this invention, the blade cut | disconnected transversely has a length of 1153 mm and a width of 36 mm in the situation where the width | variety of a belt is 1300 mm. A thickness of 0.5 mm was used. The blade cut into the bell is a blade of the vertical movement to cut the sheet to a certain length. The cut center of the present invention had the dimensions of 15 mm wide, 15 mm long and 8 mm thick.

The cut center is cooled for 15 to 20 minutes at a temperature of 14 to 17 ℃ for stable solidification of the product. Since the final cooling is already cut after the chocolate sheet, it does not affect the breakage of the product. However, if the cooling temperature is low or the time is short, it is difficult to separate the cut center. If the cooling temperature is too low, condensation due to condensation water may occur. Can affect quality. After cooling, the semi-finished product is aged in a low temperature warehouse for at least 24 hours to stabilize the crystals.

(4) forming and coating the cut center

The aged semi-finished product is in the form of a sharp edge and a cut surface. These centers are placed in a large coating pan so that the edges of the cutting surface can be trimmed through idling without heat (rounding). If heat is applied, the fat of the cocoa butter, etc. in the semi-finished product may melt or elute, causing problems such as fat bloom.

In the present invention, although no heat is applied, rounding may be performed due to naturally occurring heat due to friction of the semi-finished product. For effective rounding, the amount of semi-finished product must be at least one third of the coating pan.

At this time, when excessive frictional heat occurs, by stopping the rotation in the middle or injecting cold air to remove the heat deteriorating the quality of the semi-finished product due to the frictional heat is adjusted so as not to exceed 30 ℃, that is, in the range of 20 ~ 30 ℃. At this time, if the product temperature of the semi-finished product is more than 30 ℃ because the cocoa butter in the semi-finished product melts and re-solidifies the fat bloom may occur. If the product temperature is likely to exceed 30 ° C, cooling can be stopped by cold wind or rotation can be stopped to prevent an increase in the product temperature.

As described above, the rounded center is aged for 24 hours or more, and completes the product through a general polishing process.

As described above, the present invention is to connect the different equipment and processes that have been recognized as a separate equipment and process from the manufacturing method of the coated product to make a new form and product of the manufacturing process. Through such a complex manufacturing method, the size of the center can be arbitrarily adjusted by the adjustment of the blades, which can bring about the effect of utilizing other existing facilities while greatly reducing the investment cost in terms of facilities.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the following Examples.

Example 1 Preparation of High Viscosity Chocolate Body

After mixing chocolate-containing ingredients including 50% by weight of cocoa mass, 8% by weight of cocoa butter, 3.9% by weight of whole milk powder, 38% by weight of sugar and 0.1% by weight of lecithin in a mixer, the raw material mixture was refined in a roller and then Through the conching (refining) process, a chocolate stock having a viscosity of 180 poise (40 ° C.) was prepared.

Example  2. Chocolate with belt Reflective  Produce

The chocolate substrate (40 ° C viscosity 180 poise) prepared in Example 1 was pushed with a belt (1300 mm in width) moving at a speed of 750 mm per minute using an injection-type depositor having a diameter of 10 mm and a thickness of 13 mm. Phosphorous chocolate sheet was prepared, which was precooled at about 15 ° C. for 4 minutes.

The pre-cooled chocolate sheet has a length of 1153 mm and a width of 36 mm for cutting horizontally. The thickness was 0.5 mm, and the sheet | seat cut | disconnected the sheet | seat to a fixed length as the blade of the form which the knife blade to cut up and down moves up and down. The cut centers were 15 mm long, 15 mm long, and 8 mm thick.

The cut center was finally cooled at about 15 ° C. for 17 minutes and then aged for 24 hours in a cold warehouse maintained at 18-20 ° C.

Examples 3-4: Preparation of Coated Chocolate

The center aged by Example 2 was rounded at 25 ° C. and then polished by a general polishing method to prepare a coated chocolate. At this time, the content of each component used is shown in Table 1 below, it was possible to prepare a coated chocolate at about 2000 levels per minute.

Comparative Example 1.

When using a low-viscosity chocolate substrate having a viscosity of 100 poise (40 ° C.), the production of a chocolate sheet was impossible.

Comparative example  2.

When preparing the coated chocolate using the existing ice roller, the low-viscosity chocolate base used in Comparative Example 1 was able to produce about 1500 coated chocolates per minute.

Comparing this with Examples 3 to 4, it can be seen that the yield is improved by about 33%.

As described above, according to the present invention, the belt used as an auxiliary equipment in the existing manufacturing method was used as the main molding equipment, and for the coated chocolate by the existing ice roller or the like through the manufacture and cutting of the chocolate sheet using the belt. The production was superior to the production of the center.

Claims (7)

delete 10 to 70% by weight of cocoa mass, 3 to 20% by weight of fats and oils, 1 to 25% by weight of whole milk powder, 0.05 to 0.2% by weight of emulsifier, and 25 to 40% by weight of sugar and sugar alcohols. Preparing chocolate stock in the poise (40 ° C.) range, Manufacturing the chocolate material into a sheet shape, Precooling and then cutting the chocolate sheet, and Cooling the cut chocolate, low temperature aging, molding and coating Method for producing a coated chocolate, characterized in that comprises a. The method of claim 2, wherein the sheet-shaped chocolate is manufactured to a thickness of 10 to 15 mm. The method for producing a coated chocolate according to claim 2, wherein the sheet chocolate is produced on a belt operated at a speed of 500 to 1000 mm / min. The method of claim 2, wherein the precooling is performed for 3 to 5 minutes in the range of 15 to 17 ℃. The method of claim 2, wherein the cooling is performed for 15 to 20 minutes in the range of 14 to 17 ℃. 3. The method of claim 2, wherein the molding is performed by rounding the cut chocolate under conditions in which the product temperature is maintained in the range of 20 to 30 ° C.

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