KR100813176B1 - Manufacturing process of the high-content cacao chocolate - Google Patents

Abstract

A method of manufacturing chocolate with a high cocoa content is provided to effectively remove an off-odor of cocoa mass and increases the cocoa content in chocolate. Chocolate with a high percentage of cocoa in the range of 50 to 99% is prepared by the steps of: conching cocoa mass at 68 to 72deg.C for 8 to 12hr in a first step; mixing a chocolate base material except for cocoa mass with 40 to 80% by weight of the conched cocoa mass and grinding; and mixing the ground mixture with 20 to 60% by weight of the conched cocoa mass and conching at 68 to 72deg.C for 28 to 32hr in a second step.

Description

Manufacturing Process of the high-content cacao chocolate

1 is a flow chart showing a high content cocoa chocolate manufacturing process of the present invention.

2 is a flowchart illustrating a conventional chocolate manufacturing process.

The present invention relates to a method for producing high content cocoa chocolate.

In the conventional chocolate production, the cocoa beans were dried and fermented, and then the micronized cocoa mass was simply stored in a raw material storage tank, and then mixed with other solid raw materials in a mixer, if necessary, to be used in the chocolate manufacturing process.

The raw materials mixed in the mixer are refined by passing through the three-stage or five-stage rollers. When the total holding content of the raw materials in the mixer exceeds about 30% by weight, it is difficult for the mixed raw materials to pass through the rollers.

Therefore, the product containing less cocoa mass and less than 30% by weight of oil or fat in the mixer has no difficulty in adding and using the raw material through a conventional method, but the high cocoa (HI-CACAO) product containing a large amount of cocoa mass In addition to the addition from the mixer, additional cocoa mass must be added to the cone.

However, containing a large amount of cocoa mass may adversely affect the final chocolate flavor.

That is, when the amount of cocoa mass is low, all the cocoa mass is added to the mixer to prepare chocolate, and since the amount of the cocoa mass is low, the grinding process is not necessary because a separate cocoa mass processing step is not necessary for removing the odor. There was no major problem in removing odor through the post-conching process.

However, when the chocolate containing a large amount of cocoa mass is manufactured in the same manner as the method for preparing chocolate using a small amount of cocoa mass, the unpleasant odors in the cocoa mass remain even if the conching step is added.

Therefore, in the conventional manufacturing method, the cocoa raw material content including cocoa mass is at least 50% by weight and up to 99% by weight, and the high cocoa product leaves unpleasant odor due to the peculiar smell of cocoa mass, resulting in the final product quality. It will adversely affect.

On the other hand, as a method used to remove the unpleasant odors in the cocoa mass may be used in the production of cocoa mass itself to add an alkaline material such as potassium carbonate to neutralize the acidic substances such as acetic acid in the cocoa mass. According to the above method, the cocoa mass can be neutralized. However, when a large amount of cocoa mass is used, there is a problem in that unpleasant odor is inevitably remained due to the high content of cocoa mass even in the alkali treated cocoa mass.

In addition, in the general chocolate processing step, the conching step in the cone may be extended to remove unpleasant odors. Several problems may occur in the above-described method. First, the productivity of the machine is reduced by prolonging the operating time of the machine. Secondly, not only the unpleasant odor of cocoa mass but also the Mailard reactions such as amino acids and sugars are removed, which removes the good ingredients that give the chocolate products taste and flavor, resulting in a negative effect on the flavor of the product. do. Third, by conching at high temperature for a long time, quality degradation of protein in milk powder can be brought.

Apart from the above methods, the cocoa content may be increased, but the cocoa powder may be increased using the cocoa powder instead of the cocoa mass.

However, since the characteristics of the cocoa chocolate are characterized by the content of cocoa raw materials including cocoa mass, in particular, the content of cocoa mass, the method of using cocoa mass in the high cacao product is the most important process. Therefore, in order to remove the unpleasant odor caused by a large amount of cocoa mass while using a large amount of cocoa mass in a Haikakao product, a new process different from the manufacturing method of chocolate including a conventional cocoa mass is required.

Accordingly, the inventors of the present invention, as a result of research efforts to solve the above problems, after concoction of cocoa mass in advance, in consideration of the maintenance content of the entire chocolate raw material mixed with the chocolate raw material to refine, here the cone By introducing a new method of mixing and reconstructing the remaining amount of cocoa mass, it is possible to easily pass through the roller after mixing and refining the chocolate raw material according to the holding content, while containing a large amount of cocoa mass, It has been found that the present invention can be effectively removed to complete the present invention.

It is therefore an object of the present invention to provide an improved method for producing high content cocoa chocolate.

The present invention comprises the steps of the first conching (cocoing), mixing and grinding 40 to 80% by weight of the chocolate-based raw material except the cocoa mass and the first concave cocoa mass, and the grinding mixture in the 20 to 60% by weight of the first concave cocoa mass, comprising the step of mixing the second step, the cocoa raw material to maintain a high content in the range of 50 to 99% by weight There is a characteristic.

Hereinafter, the present invention will be described in detail.

In the present invention, by first conching the cocoa mass in advance, and then mixing and grinding a partial amount with the chocolate raw material, and mixing the remaining amount of the first cocooned cocoa mass to the second, and thereby, in a large amount. The manufacturing method of the high content cocoa chocolate which can remove the unpleasant odor derived from the cocoa mass to contain.

Hereinafter, a method of manufacturing high content cocoa chocolate of the present invention will be described in detail with reference to FIGS. 1 and 2.

(1) First conching step of cocoa mass

Cocoamass has an organic acid, such as acetic acid, produced during the fermentation of cacao beans. The organic acids and complex compounds unique to these cocoa masses give chocolate a characteristic taste, but also leave an unpleasant taste due to volatile components.

Components such as acetic acid are lost during the fermentation of cacao beans, may be changed to other components, or may be volatilized through the conching process during the manufacturing process of chocolate. In this case, when the amount of cocoa mass is small, specific unpleasant odor disappears during these various steps, but in the case of a large amount, the final product may affect the taste.

In the present invention, a step of conching separately prior to blending cocoa mass with a raw material of chocolate other than cocoa mass was introduced (primary conching).

That is, the cocoa mass is made by removing the skin of cacao beans after the fermentation and drying process, roasting, and miniaturizing. In general, the cocoa mass in this state is used directly for chocolate blending, but in the present invention, the above-mentioned cocoa mass is firstly conducted. At this time, the conching is performed in a temperature range of 68 to 72 ° C. for 08 to 12 hours. If the temperature is lower than 68 ° C., the volatile components including the organic acid may not be sufficiently removed. If the temperature exceeds 72 ° C., the flavor specific to cocoa may be lost. In addition, when the conching time is less than 8 hours, the volatile components including the organic acid are not sufficiently removed, and when more than 12 hours, the flavor unique to cocoa is lost.

By the conching it is possible to reduce the odor such as moisture and acetic acid of the cocoa mass.

(2) mixing and grinding a predetermined amount of chocolate-contained raw materials in a first-conducted cocoa mass

Mixing of the chocolate-containing raw material is made similar to the general chocolate process, it is apparent that the scope of the present invention is not limited by the limitation of the chocolate-containing raw material contained therein.

First, a portion (40 to 80% by weight) of the first concave cocoa mass is added to the mixer, where it is added to the mixer together with other solid raw materials (chocolate material) so that the total fat content is 28 to 30% by weight. do. When the total fat content in the mixer exceeds 30% by weight, the grinding of the mixture of raw materials with the roller tends to make the mixture slip on the rollers, making it difficult to refine into small particles, and when the total fat content is less than 28% by weight, The mixture is finely crushed but the particles are larger in size and tend to have less effect of miniaturization. The finely ground particles preferably have a size of 28 to 32 μm.
If the amount of cocoa mass added during the grinding step is less than 40% by weight, the particle size is large and a foreign material is felt, and the viscosity is low, making it difficult to manufacture a sheet-shaped product, and when it exceeds 80% by weight, the foreign material is large. It is not only easy to manufacture a sheet-shaped product due to the low viscosity, there is a problem that the grinding is not performed, it is preferable to maintain the above range

(3) secondary conching step of the chocolate body mixture

The micronized chocolate-containing raw material mixture was put into a cone (refining machine), and subjected to a conching (refining) process in the cone. The conching may be referred to as secondary conching in terms of cocoa mass. In this case, the cocoa mass introduced into the cone is the remaining amount of cocoa mass that cannot be added to the mixer during the mixing, and the cocoa mass has already been subjected to the first conching.

At this time, the secondary conching is preferably carried out for 28 to 32 hours in the 68 ~ 72 ℃ temperature range. If the temperature is lower than 68 ° C., the volatile components including the organic acid may not be sufficiently removed. If the temperature exceeds 72 ° C., the flavor specific to cocoa may be lost. In addition, when the conching time is less than 28 hours, the volatile components including the organic acid tend not to be sufficiently removed, and when it exceeds 32 hours, the flavor unique to cocoa tends to be lost.

The chocolate base of the present invention described above may contain 40 to 99% by weight of cocoa mass in the chocolate base, 0 to 10% by weight of cocoa butter, 0 to 10% by weight of whole milk powder, emulsifiers such as lecithin, glycerin fatty acid esters, and the like. 0 to 40% by weight of sugars such as sugar, fructose, sugar alcohols such as maltitol, sorbitol, xylitol, erythritol and the like, and sugar alcohols of 0 to 40% by weight, and a suitable amount of ordinary chocolate-based raw materials such as perfumes and pigments. can do.

(4) manufacturing of chocolate products

After the conching process, the contents of the chocolate base are subjected to the same process as the general chocolate manufacturing process, thereby becoming an intermediate product for the final product.

As a final product, there is a method of using only the contents as in the form of a plate, and the prepared contents may be used for an additional processing process such as filling the inside of another ornament or coating the surface.

At this time, the decorative plants used with the high content cocoa chocolate according to the present invention can be variously applied by the choice of those skilled in the art.

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

Experimental Example 1.

The cocoa beans were removed by fermentation and drying, and then roasted for 35 minutes at 132 ° C. and then refined using a Miller or a roller to prepare cocoa mass.

By comparing the cocoa mass of the cocoa mass once for 10 hours at 70 ° C., and the moisture and acetic acid content of the cocoa mass, which was confused twice at 70 ° C. for 30 hours, the aroma index and the sensory index were compared. It is shown in Table 1 below.

As shown in Table 1, the cocoon mass twice condensed showed a decrease in water content and acetic acid content, and also exhibited a softer taste than the cocoa mass once confused in terms of sensory.

The Aroma Index, which is calculated by measuring the amount of a substance exhibiting an absorption peak at 278 nm, such as pyrazines and pyrroles, was also reduced, indicating that the volatile stimulus was reduced by the conching process. As a result, it can be confirmed that the deodorizing effect in cocoa mass is realized by conching.

That is, according to the present invention as described above, acetic acid is 0.24 weight by carrying out the process of firstly conducting the cocoa mass in the temperature range of 68 ~ 72 ℃, for 8 to 12 hours, then blending it again with the chocolate raw materials About 13% was reduced from 0.2% to 0.20% by weight, and the Aroma Index was 22, lower than 44 in typical cocoamass. The water content was reduced from 0.05% by weight from 1.00% to 0.95% by weight and the sour and bitter tastes decreased by 20% in sensory evaluation.

Example 1.

In the process as shown in Fig. 1, 72 wt% of the cocoa mass, which has been condensed at 70 ° C. for 10 hours, is mixed with 17.5 wt% of white sugar, 10.0 wt% of whole milk powder, and 0.5 wt% of vanilla flavor. After the addition, the mixture was mixed at 47 ° C., ground in a three-stage or five-stage roller, and then put into a cone, and a plate-shaped high cocoa chocolate was prepared using a suite prepared by conching at 70 ° C. for about 30 hours.

At this time, the cocoa mass 40% by weight of the total amount of the cocoa mass was mixed with the chocolate raw material in advance in the mixer, the remaining 60% by weight was separated into the cone.

Comparative Example 1.

In the process as shown in Fig. 2, 72% by weight of uncondensed cocoa mass is added. In addition, 17.5% by weight of white sugar, 10.0% by weight of whole milk powder, and 0.5% by weight of vanilla flavor are added to the mixer, followed by 47 ° C. It was mixed with, and grind in a three-stage or five-stage roller, and then put into a cone, a plate-like chocolate was prepared using a sweet prepared by conching at 70 ℃ for about 30 hours.

Experimental Example  2.

The chocolate of Example 1 and Comparative Example 1 was compared with the content of moisture and acetic acid, the aroma index and the functional index according to the method of Experimental Example 1 and the results are shown in Table 2 below.

As shown in Table 2, in the case of Example 1 prepared according to the method of the present invention it can be seen that the moisture, acetic acid and volatile stimulants are reduced.

Production Example   1. Mini plate form High content  Cocoa chocolate products

Next, a high content cocoa chocolate was prepared using the ingredients and contents shown in Table 3.

In the process as shown in Fig. 1, the cocoa mass, which has been condensed at 70 ° C. for 10 hours, 17.5% by weight of white sugar, 10.0% by weight of whole milk powder, and 0.5% by weight of vanilla flavor were added to a mixer, and then subjected to 47 ° C. Mixing, grinding in a three-stage or five-stage roller, and then put into a cone, using a sweet prepared by conching at 70 ℃ for 30 hours to prepare a high content cocoa chocolate in the form of a mini plate.

At this time, the cocoa mass 40% by weight of the total amount of the cocoa mass was mixed with the chocolate raw material in advance in the mixer, the remaining 60% by weight was separated into the cone.

Preparation Example 2. Chocolate products coated with high content cocoa chocolate

After molding the chocolate of Preparation Example 1 in a circle, and then coated with a mixture of the ingredients shown in Table 4 (sugar, shellac, fragrance) was prepared with a high content cocoa chocolate product.

Production Example  3. High content  Filled with Cocoa Chocolate Choco  snack

The chocolate of Preparation Example 1 was dissolved at 47 ° C., and then filled with a hollow biscuit, as shown in Table 5, to prepare chocolate cookies filled with high content of cocoa chocolate.

As mentioned above, the unpleasant odor of the finally obtained high content of cocoa chocolate can be reduced by introducing the process which concoctions a cocoa mass to a pretreatment form, mix | blends this cocoa mass with a chocolate raw material, and then additionally conchess.

Claims (7)

Primary conching of cocoa mass, Grinding by mixing 40 to 80% by weight of the chocolate-containing raw materials except for the cocoa mass and the first concocted cocoa mass, and, And mixing the grind mixture with secondary grinding by mixing 20 to 60% by weight of the primary coniced cocoa mass, A method for producing a high content cocoa chocolate, characterized in that the cocoa raw material maintains a high content in the range of 50 to 99% by weight. The method of claim 1, wherein the primary conching is carried out at 68 ~ 72 ℃. The method of claim 1, wherein the primary conching is carried out for 8 to 12 hours. The method of claim 1, wherein the secondary conching is carried out at 68 ~ 72 ℃. The method of claim 1, wherein the secondary conching is carried out for 28 to 32 hours. The method of claim 1, wherein the cocoa mass comprises 40 to 99% by weight of the entire chocolate base. A high content cocoa chocolate, which is prepared using the chocolate produced according to any one of claims 1 to 6.

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