KR102272148B1 - Fresh cream chocolate available distribution at the normal temperature and method for manufacturing the same - Google Patents

Abstract

The present invention relates to fresh cream chocolate that can be distributed at room temperature and a method for manufacturing the same, and more particularly, by mixing powdered fresh cream instead of liquid fresh cream containing moisture, the moisture content in chocolate is controlled to suppress the growth of microorganisms, and storage at room temperature While improving stability and preservation, the shelf life can be extended to more than 12 months. By mixing this powdered fresh cream with specific fractionated palm oil, it prevents the surface of chocolate from blooming and provides fresh cream chocolate that can be distributed at room temperature with improved product stability and flavor. It relates to a manufacturing method thereof.

Description

FRESH CREAM CHOCOLATE AVAILABLE DISTRIBUTION AT THE NORMAL TEMPERATURE AND METHOD FOR MANUFACTURING THE SAME

The present invention relates to fresh cream chocolate that has excellent storage stability and preservation at room temperature, prevents blooming on the surface of the chocolate shell, and can be distributed at room temperature with improved flavor and preference, and a method for manufacturing the same.

Conventional fresh cream chocolate is generally prepared by mixing liquid fresh cream in a refrigerated or frozen state with chocolate. Chocolate is a product that uses sugar and fat as its main raw materials, and mixing raw materials containing a large amount of moisture may cause product quality deterioration, and there is a problem that a separate emulsification process needs to be performed.

In addition, such fresh cream chocolate contains moisture and has a short shelf life due to preservation and vulnerability due to microbial growth. In addition, at a certain temperature above room temperature when sold, the chocolate shell surface sinks, so refrigeration and freezing storage are essential. This lack of storage stability at room temperature is inconvenient to have facilities for refrigeration distribution in summer.

On the other hand, fresh cream chocolate is mixed with vegetable oil to improve the texture. However, when liquid oil such as general soybean oil and rapeseed oil is mixed with vegetable oil, bloom occurs on the surface of the shell of chocolate, and the fresh cream is too soft, which reduces the stability and flavor of the product.

Korean Patent Registration No. 10-0322281

In order to solve the above problems, an object of the present invention is to provide fresh cream chocolate that can be distributed at room temperature with improved storage stability and preservation at room temperature by using powdered fresh cream instead of liquid fresh cream containing moisture.

Another object of the present invention is to provide a method for producing fresh cream chocolate that can be distributed at room temperature with improved product stability and flavor by mixing specific palm fractionated oil with powdered fresh cream in an appropriate ratio.

The object of the present invention is not limited to the object mentioned above. The objects of the present invention will become more apparent from the following description, and will be realized by means and combinations thereof described in the claims.

The present invention provides a fresh cream chocolate that can be distributed at room temperature, comprising 20 to 30% by weight of chocolate for shell and 70 to 80% by weight of cream chocolate for core, wherein the chocolate for core is filled in the inner space of the chocolate for shell. .

The chocolate for the shell may include 10 to 20% by weight of cocoa mass, 10 to 20% by weight of cocoa butter, 35 to 50% by weight of sugars, 20 to 30% by weight of whole milk powder, and 0.1 to 1% by weight of lecithin.

The cream chocolate for the core is 10-40% by weight of palm fractionated oil; 5 to 32% by weight of cocoa; 5 to 15% by weight of powdered fresh cream; 15-25% by weight of sugar; 20 to 28 wt% of whole milk powder; and 0.1 to 1% by weight of lecithin.

The fractionated palm oil may have an iodine number of 40-55, a melting point of 18-28 ℃, and a solid fat content of 10-20% by weight at 25 ℃.

The cocoa may be selected from the group consisting of cocoa mass, cocoa butter, or a combination thereof.

The powdered fresh cream may have a moisture content of 5% by weight or less and a fat content of 50 to 56% by weight.

The saccharide may be at least one selected from the group consisting of sugar, glucose and lactose.

The fresh cream chocolate may have a water activity (Aw, Water Activity) of 0.65 or less and a shelf life of 12 months at a temperature of 15 to 30 °C.

On the other hand, the present invention comprises the steps of (a) producing chocolate for a shell having a moisture content of 2 wt% or less through conching and tempering; (b) preparing fresh cream chocolate for a core having a moisture content of 2% by weight or less through conching and tempering; (c) manufacturing the chocolate for the shell by molding the chocolate for the shell, the inner space is empty, and the chocolate for the shell including an upper opening; (d) filling the chocolate for the core into the inner space through the upper opening of the chocolate for the shell; (e) sealing the upper opening of the chocolate for the shell filled with the chocolate for the core with the chocolate for the shell of step (a) to prepare the chocolate with whipped cream; And (f) cooling the fresh cream chocolate; provides a method for producing fresh cream chocolate that can be distributed at room temperature comprising.

Steps (a) and (b) may include conching chocolate for shell and cream chocolate for core at a temperature of 46 to 65 ° C. for 10 to 14 hours, respectively, and then tempering at a temperature of 25 to 35 ° C.

The chocolate for the shell of step (a) contains 10 to 20% by weight of cocoa mass, 10 to 20% by weight of cocoa butter, 35 to 50% by weight of sugars, 20 to 30% by weight of whole milk powder, and 0.1 to 1% by weight of lecithin. can

The fresh cream chocolate for the core of step (b) contains 10-40 wt% of palm fractionated oil; 5 to 32% by weight of cocoa; 5 to 15% by weight of powdered fresh cream; 15-25% by weight of sugar; 20 to 28 wt% of whole milk powder; and 0.1 to 1% by weight of lecithin.

The fractionated palm oil may have an iodine number of 40-55, a melting point of 18-28 ℃, and a solid fat content of 10-20% by weight at 25 ℃.

The cocoa may be selected from the group consisting of cocoa mass, cocoa butter, or a combination thereof.

The powdered fresh cream may have a moisture content of 5% by weight or less and a fat content of 50 to 56% by weight.

The saccharide may be at least one selected from the group consisting of sugar, glucose and lactose.

The step of cooling the cream chocolate may be cooling for 30 to 60 minutes at a temperature of 10 to 18 ℃.

The fresh cream chocolate may include 20 to 30% by weight of chocolate for the shell and 70 to 80% by weight of the chocolate for the core.

Whipped cream chocolate according to the present invention controls the moisture content in chocolate by mixing powdered fresh cream instead of liquid fresh cream containing moisture, thereby inhibiting the growth of microorganisms, improving storage stability and preservation at room temperature, and at the same time extending the shelf life of 6 months. It can be extended beyond 12 months.

In addition, fresh cream chocolate according to the present invention can prevent blooming on the surface of the chocolate shell and improve product stability, flavor, and preference by mixing specific palm fractionated oil with powdered fresh cream in an appropriate ratio.

The effects of the present invention are not limited to the above-mentioned effects. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

1 is a manufacturing process diagram of cream chocolate according to the present invention.

The above objects, other objects, features and advantages of the present invention will be easily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In describing each figure, like reference numerals have been used for like elements. In the accompanying drawings, the dimensions of the structures are enlarged than the actual size for clarity of the present invention. Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In the present specification, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. Also, when a part of a layer, film, region, plate, etc. is said to be "on" another part, this includes not only the case where it is "directly on" another part, but also the case where another part is in the middle. Conversely, when a part of a layer, film, region, plate, etc. is said to be “under” another part, it includes not only cases where it is “directly under” another part, but also cases where another part is in the middle.

Unless otherwise specified, all numbers, values, and/or expressions expressing quantities of ingredients, reaction conditions, polymer compositions and formulations used herein include, among other things, the numbers, values, and/or expressions expressing amounts of ingredients in which such numbers essentially occur in obtaining such values, among others. Since they are approximations reflecting various uncertainties in the measurement, it should be understood as being modified by the term “about” in all cases. Also, where the disclosure discloses numerical ranges, such ranges are continuous and inclusive of all values from the minimum to the maximum inclusive of the range, unless otherwise indicated. Furthermore, when such ranges refer to integers, all integers inclusive from the minimum to the maximum inclusive are included, unless otherwise indicated.

In this specification, when a range is described for a variable, the variable will be understood to include all values within the stated range including the stated endpoints of the range. For example, a range of “5 to 10” includes the values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. It will be understood to include any value between integers that are appropriate for the scope of the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also for example, a range of "10% to 30%" includes values such as 10%, 11%, 12%, 13%, and all integers up to and including 30%, as well as 10% to 15%, 12% to It will be understood to include any subrange, such as 18%, 20% to 30%, etc., as well as any value between reasonable integers within the scope of the recited range, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be described in more detail.

As described above, the conventional fresh cream chocolate has a problem of poor product stability and poor storage stability and preservation at room temperature due to the content of a large amount of moisture. In the present invention, in order to improve this problem, by mixing powdered fresh cream instead of liquid fresh cream containing moisture, the moisture content in chocolate is controlled to suppress the growth of microorganisms, improve storage stability and preservation at room temperature, and at the same time, the existing 6-month distribution The deadline could be extended beyond 12 months. In addition, by mixing specific palm fractionated oil with powdered fresh cream in an appropriate ratio, it was possible to prevent blooming on the surface of the chocolate shell and improve product stability, flavor, and preference. As described above, in the present invention, the disadvantages of the existing liquid fresh cream were supplemented by using the powdered fresh cream, and the texture and flavor were improved by the selective use of fats and oils. Through this, it was found that it was possible to overcome weaknesses in the sales period and distribution channel for fresh cream chocolate, and to improve the product value by increasing the purchase intention of consumers.

Specifically, the fresh cream chocolate that can be distributed at room temperature of the present invention contains 20 to 30% by weight of chocolate for the shell and 70 to 80% by weight of the chocolate for the core, and the inner space of the chocolate for the shell is filled with the chocolate for the core. have. In particular, if the content of the cream chocolate for the core is less than 70% by weight, the chocolate for the shell thickens and the shape retention of the product is strengthened, but it may inhibit the texture of the fresh cream chocolate, and conversely, if it exceeds 80% by weight, the fresh cream chocolate for the core is used The shell that can be protected becomes thinner, and the shape of the product may be damaged during normal temperature distribution, thereby reducing the commercial value.

The chocolate for the shell may include 10 to 20% by weight of cocoa mass, 10 to 20% by weight of cocoa butter, 35 to 50% by weight of sugars, 20 to 30% by weight of whole milk powder, and 0.1 to 1% by weight of lecithin. The cocoa mass is obtained by roasting cacao beans and then peeling and pulverizing them, and is also called cacao paste. The cocoa butter refers to fat obtained by pressing or solvent extraction after peeling cacao beans, which is transparent yellow and has a unique aroma and flavor, so it can be used in margarine, pomade, and pharmaceuticals.

The cream chocolate for the core is 10-40% by weight of palm fractionated oil; 5 to 32% by weight of cocoa; 5 to 15% by weight of powdered fresh cream; 15-25% by weight of sugar; 20 to 28 wt% of whole milk powder; and 0.1 to 1% by weight of lecithin.

The cream chocolate for the core is mixed with a specific palm fractionated oil instead of the conventional vegetable oil to prevent blooming of the surface of the chocolate shell and to soften the fresh cream to improve the stability, flavor and texture of the product. The palm fraction oil (Palm Mid Fraction, PMF) may have an iodine value of 40 to 55, a melting point of 18 to 28 ℃, and a solid fat content of 10 to 20% by weight at 25 ℃. In general, fractionated palm oil is 30-38 by iodine number, hard palm fractionated oil having a solid fat content of 60% by weight at 25°C (Hard PMF), and soft palm fractionated oil having an iodine number of 40-55 (Soft PMF) and super palm fractionated oil having an iodine number of 58 to 65 (Super PMF). The hard palm fractionated oil has a high melting point and has a poor texture when applied to fresh cream. In addition, the super palm fractionated oil has too high an iodine number and contains a lot of liquid oil at room temperature. On the other hand, when the soft palm fractionated oil having an iodine number of 40 to 55 is applied to fresh cream, it is stable in product molding, and it is possible to soften the texture and improve the flavor. On the other hand, when liquid oil such as soybean oil or rapeseed oil, which is a conventional vegetable oil, is mixed with the fresh cream chocolate for the core instead of the palm fractionated oil, bloom occurs on the surface of the shell of the chocolate, and there is a problem in that the fresh cream is too soft.

The content of the palm fractionated oil may include 10 to 40% by weight based on the total content of the cream chocolate for the core. In this case, if the content of the fractionated palm oil is less than 10% by weight, the texture of the fresh cream chocolate may be reduced due to the relatively increased content of cocoa butter or cocoa butter substitute. Conversely, when the content of the fractionated palm oil is more than 40% by weight, the content of the oil and fat may be too high, and thus the preserving power of maintaining the shape of the chocolate may be reduced.

The cocoa may be selected from the group consisting of cocoa mass, cocoa butter, or a combination thereof. As for the cocoa, cocoa mass and cocoa butter may be used alone, respectively, or these components may be mixed and used according to the food type, flavor, etc. of chocolate of the intended product.

The powdered fresh cream may have a moisture content of 5% by weight or less and a fat content of 50 to 56% by weight. Specifically, the powdered fresh cream has a high fat content, so it can give a soft and deep taste. In addition, since the moisture content is less than 5% by weight, it is possible to suppress the growth of microorganisms due to moisture. Existing liquid fresh cream contains more than 50% by weight of moisture, so there is a problem in that microorganisms such as bacteria and mold grow. In the present invention, in order to prevent this, the fresh cream chocolate prepared by mixing the powdered fresh cream can be adjusted so that the water activity (Aw, Water Activity) is 0.65 or less. Preferably, the water activity may be adjusted to be 0.4 or less. Here, the water activity refers to an index indicating the free water available to microorganisms. Most bacteria can propagate only when the water activity (Aw) is 0.9 or higher, and fungi can grow at about 0.6 in general.

The powdered fresh cream may include 5 to 15 wt% based on the total content of the fresh cream chocolate for the core. At this time, if the content of the powdered fresh cream is less than 5% by weight, the milk fat content is small, so that the flavor of the product is weakened, and thus overall preference may be reduced. Conversely, if the content of the powdered fresh cream exceeds 15% by weight, the milk fat content of the chocolate for the core increases, so that the product becomes brittle, and the overall fat content of the product is high, so the shape retention may not be good.

The saccharide may be at least one selected from the group consisting of sugar, glucose and lactose.

The fresh cream chocolate may have a water activity (Aw, Water Activity) of 0.65 or less and a shelf life of 12 months at a temperature of 15 to 30 °C.

1 is a manufacturing process diagram of cream chocolate according to the present invention. Referring to this, the method for producing the chocolate whipped cream is a chocolate for a shell production step (S1), a core cream chocolate production step (S2), a shell chocolate molding step (S3), a core cream chocolate filling step (S4) for a shell chocolate forming step (S4) ), a fresh cream chocolate manufacturing step (S5) and a cooling step (S6).

More specifically, the method for producing fresh cream chocolate that can be distributed at room temperature of the present invention comprises the steps of (a) preparing chocolate for shell having a water content of 2 wt% or less through conching and tempering; (b) preparing fresh cream chocolate for a core having a moisture content of 2% by weight or less through conching and tempering; (c) manufacturing the chocolate for the shell by molding the chocolate for the shell, the inner space is empty, and the chocolate for the shell including an upper opening; (d) filling the chocolate for the core into the inner space through the upper opening of the chocolate for the shell; (e) sealing the upper opening of the chocolate for the shell filled with the chocolate for the core with the chocolate for the shell of step (a) to prepare the chocolate with whipped cream; and (d) cooling the cream chocolate.

Hereinafter, each step for producing the cream chocolate of the present invention as described above will be described with reference to FIG. 1 .

1) Chocolate production step for shell (S1)

The chocolate for shell manufacturing step (S1) may be a step of (a) preparing chocolate for shell having a moisture content of 2 wt% or less through conching and tempering. It is preferable that the chocolate for the shell has a moisture content of 2% by weight or less so that the chocolate for the core is filled and the surface is kept hard. In the step (a), the conching is a process of removing moisture and unpleasant volatile substances in chocolate, decomposing agglomeration of raw materials, and coating raw materials such as milk powder and sugar with oils and fats to express good flavor. In addition, the tempering is a process of stabilizing the beta-type crystals of chocolate through the cooling and aging process by adjusting the temperature so that the chocolate can stably harden and making an appropriate amount (about 3-8%) of the most stable beta-type crystal seeds. . Chocolate for shell may be manufactured by sequentially performing the conching and tempering.

The chocolate for the shell of step (a) contains 10 to 20% by weight of cocoa mass, 10 to 20% by weight of cocoa butter, 35 to 50% by weight of sugars, 20 to 30% by weight of whole milk powder, and 0.1 to 1% by weight of lecithin. can

2) Core cream chocolate manufacturing step (S2)

The step (S2) of preparing the cream chocolate for the core may be a step of producing the cream chocolate for the core having a moisture content of 2 wt% or less through conching and tempering (b). The fresh cream chocolate for the core may have a moisture content of 2% by weight or less because it contains powdered fresh cream instead of the existing liquid fresh cream containing moisture. Since the cream chocolate for the core contains only a minimum of moisture, it is possible to inhibit the growth of microorganisms such as bacteria and mold.

Steps (a) and (b) may include conching chocolate for shell and cream chocolate for core at a temperature of 46 to 65 ° C. for 10 to 14 hours, respectively, and then tempering at a temperature of 25 to 35 ° C. At this time, if the conching temperature is less than 46 ° C., evaporation is not sufficient, resulting in an increase in the viscosity of the chocolate, and insufficient volatilization of an unpleasant flavor may result in a decrease in flavor. Conversely, if it exceeds 65° C., deterioration of chocolate quality may occur due to caramelization, denaturation and carbonization of protein components in the chocolate formulation.

The fresh cream chocolate for the core of step (b) is 10-40% of palm fractionated oil; 5 to 32% by weight of cocoa; 5 to 15% by weight of powdered fresh cream; 15-25% by weight of sugar; 20 to 28 wt% of whole milk powder; and 0.1 to 1% by weight of lecithin.

3) Chocolate forming step for shell (S3)

The chocolate for shell forming step (S3) may be a step of (c) forming the chocolate for the shell to form the chocolate for the shell having an empty inner space and including an upper opening. The chocolate for the shell molded in this way may have a downward convex arch shape. The molding in step (c) may be performed through a process of putting the chocolate for the shell into a mold and cooling it for 30 to 60 minutes at a temperature of 10 to 18 ℃. In this case, the chocolate for the shell may be manufactured such that an upper opening is formed in order to fill the inner space with the cream chocolate for the core.

4) Filling the chocolate for the core in the molded chocolate for the shell (S4)

The filling step (S4) of cream chocolate for the core in the molded chocolate for the shell may be a step of (d) filling the chocolate for the core with the fresh cream chocolate into the inner space through the upper opening of the chocolate for the shell. The fresh cream chocolate for the core may be filled in the inner space of the chocolate for the shell molded through the step (c).

5) Whipped cream chocolate manufacturing step (S5)

The fresh cream chocolate manufacturing step (S5) may be a step of (e) sealing the upper opening of the shell chocolate filled with the fresh cream chocolate for the core with the shell chocolate of the step (a) to prepare the fresh cream chocolate. In step (e), the chocolate for the shell is filled with the chocolate for the shell of step (a) so that the chocolate for the core filled in the inner space of the chocolate for the shell is covered and the upper opening is sealed.

6) cooling step (S6)

The cooling step (S6) may be a step of (f) cooling the cream chocolate. The step of cooling the cream chocolate may be cooling for 30 to 60 minutes at a temperature of 10 to 18 ℃. The whipped cream chocolate prepared through step (f) may include 20 to 30 wt% of chocolate for shell and 70 to 80 wt% of whipped cream for core chocolate. In addition, after step (f), after separating the cream chocolate from the mold, the finished product can be manufactured through a packaging process.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited by the following examples.

Example 1

(1) Manufacture of chocolate for shell

16 wt% of cocoa mass, 16 wt% of cocoa butter, 42.6 wt% of sugar, 25 wt% of whole milk powder and 0.4 wt% of lecithin were mixed to prepare chocolate for shell. The mixture was then ground and then conched at a temperature of 65° C. for 12 hours. Then, after tempering at a temperature of 29 ℃, put into a molding mold, the inner space is empty and the chocolate for the shell including the upper opening was prepared. At this time, the prepared chocolate for the shell had a moisture content of 1% by weight.

(2) Production of whipped cream chocolate for core

In the same manner as in the production of the chocolate for the shell, whipped cream chocolate for the core was prepared in the ratio of the raw materials and the composition shown in Table 1 below. At this time, the prepared fresh cream chocolate for the core had a moisture content of 1% by weight.

(3) Production of fresh cream chocolate

The fresh cream chocolate for the core was filled into the inner space through the upper opening of the molded chocolate for the shell.

Examples 2-5 and Comparative Examples 1-7

Whipped cream chocolate was prepared in the same manner as in Example 1, but fresh cream chocolate for core was prepared in the ratio of raw materials and composition shown in Table 1 below.

Experimental Example 1: Water activity and water content evaluation

Water activity (Aw, Water Activity) and moisture content (%) of the fresh cream chocolate prepared in Examples 1 to 5 and Comparative Examples 1 to 7 were measured. Moisture was measured by the loss-on-drying method. The results are shown in Table 2 below.

According to the results of Table 2, it was confirmed that Examples 1 to 5 and Comparative Examples 1 to 7 all showed numerical values satisfying the reference value. However, it was confirmed that Examples 1 to 5 including powdered fresh cream showed relatively lower water activity and moisture content compared to Comparative Examples 1 to 7 including liquid fresh cream. Through this, it was confirmed that it contains less moisture than conventional chocolate, so it can inhibit the growth of microorganisms and improve preservation.

Experimental Example 2: Thermal stability evaluation

In order to evaluate the thermal stability of the fresh cream chocolate prepared in Examples 1 to 5 and Comparative Examples 1 to 7, it was measured through the oil and fat dissolution test method. Through the thermal stability evaluation, when the fresh cream chocolate was exposed at a constant temperature, the shape retention of the fresh cream chocolate was confirmed through the difference in the degree of oil and fat dissolution.

The results are shown in Table 3 below. In the fat-and-oil dissolution test method, after placing fresh cream chocolate on a filter paper and leaving it at 32° C. for 2 hours, the smearing properties (dissolution) of oils and fats eluted from the chocolate were observed. (Evaluation criteria: ◎ is when the size of the circle caused by the spread of oil and fat on the filter paper is 2 cm or more, ○ is when the size of the circle caused by spreading the oil is less than 0.5~1 cm, X is the size of the circle caused by the spread of oil and fat on the oil is less than 0.5 cm)

According to the results of Table 3, in the case of Examples 1 to 5 in which fresh cream chocolate was prepared including powdered fresh cream, no oil or fat dissolution occurred even at room temperature or higher, and thus it was confirmed that the thermal stability was excellent.

On the other hand, in Comparative Examples 1 to 3, when palm fractionated oil having too low or high iodine number or soybean oil was mixed, a lot of oils and fats were eluted, and it was confirmed that thermal stability was weak. In addition, in Comparative Examples 4 to 7, it was confirmed that oil and fat dissolution occurred even when the liquid fresh cream was included or the difference in the content of the powdered fresh cream was used.

Experimental Example 3: Maintenance Blooming Evaluation

After leaving the cream chocolate prepared in Examples 1 to 5 and Comparative Examples 1 to 7 at 15 ° C and 30 ° C for 12 hours for 2 weeks, observe the surface condition to see whether fat is deposited on the surface of the chocolate to form white stains. Blooming was measured by this method. The fat blooming evaluation confirmed whether or not fat bloom occurred on the appearance of the fresh cream chocolate by checking the harmony between the fats and oils in the fresh cream chocolate.

The results are shown in Table 4. (Evaluation criteria: ◎ indicates 50% or more of the whitened part on the surface of the chocolate product, ○ indicates that the whitened part on the surface of the chocolate product is less than 50%, X indicates that there is no whitened part on the surface of the chocolate product)

According to the results in Table 4, the fresh cream chocolate made according to the present invention did not cause oil or fat bloom, and as a result of measuring the surface condition after leaving 15 ° C and 30 ° C for 12 hours at a time for 2 weeks, there was no oil or fat bloom. In chocolate containing a lot of oil, it can be seen that bloom occurs on the surface of the shell due to the elution of liquid oil.

Experimental Example 4: Sensory evaluation

For the whipped cream chocolate prepared in Examples 1 to 5 and Comparative Examples 1 to 7, as panel personnel, 30 people with many experiences in sensory testing were selected for sensory testing. The sensory test was performed using a 9-point scale method for visual preference, taste, texture, and overall preference. The higher the score, the higher the preference, and the average of 30 sensory agents was rounded up to two decimal places. The visual preference was judged by looking at the cross section after taking a bite of the product, and the texture was judged by the softness felt in the mouth when eating. Taste was determined by considering general preference and overall preference considering all three. The results are shown in Table 5 below.

According to the results of Table 5, it was confirmed that Examples 1 to 5 had good visual preference, texture and taste, and overall preference was also excellent. In particular, as for the texture, it was confirmed that the fresh cream chocolate had a soft texture to the extent that it was not too soft or too hard by mixing soft PMF with fractionated palm oil.

In contrast, Comparative Examples 1 to 7 showed low values in overall texture, taste and preference. In particular, in the case of Comparative Example 1 in which hard PMF was mixed, the texture was too hard and showed the lowest value. In addition, in the case of Comparative Example 3, the fresh cream chocolate had a too soft texture due to the use of soybean oil, which is a liquid oil.

In addition, in the case of Comparative Examples 4 and 5, due to mixing liquid fresh cream, the texture and taste similar to that of the existing fresh cream chocolate showed a rather high score. However, there was a problem that distribution at room temperature was difficult due to high water content.

Claims (18)

20 to 30% by weight of chocolate for shell having a moisture content of 1% by weight and 70 to 80% by weight of cream chocolate for core having a moisture content of 1% by weight, wherein the chocolate for core is filled in the inner space of the chocolate for shell will,
The cream chocolate for the core is 10-40% by weight of palm fractionated oil; 5 to 32% by weight of cocoa; 5 to 15% by weight of powdered fresh cream; 15-25% by weight of sugar; 20 to 28 wt% of whole milk powder; and 0.1 to 1% by weight of lecithin;
The fractionated palm oil has an iodine number of 40 to 55, a melting point of 18 to 28 ℃, and a solid fat content of 10 to 20% by weight or less at 25 ℃, fresh cream chocolate that can be distributed at room temperature.
According to claim 1,
The chocolate for the shell contains 10 to 20% by weight of cocoa mass, 10 to 20% by weight of cocoa butter, 35 to 50% by weight of sugars, 20 to 30% by weight of whole milk powder, and 0.1 to 1% by weight of lecithin. Creamy Chocolate.
delete delete According to claim 1,
The cocoa is cocoa mass, cocoa butter, or fresh cream chocolate that can be distributed at room temperature that is selected from the group consisting of a combination thereof.
According to claim 1,
The fresh cream powder has a moisture content of 5% by weight or less and a fat content of 50 to 56% by weight of fresh cream chocolate that can be distributed at room temperature.
3. The method of claim 1 or 2,
Wherein the sugar is at least one selected from the group consisting of sugar, glucose and lactose, fresh cream chocolate that can be distributed at room temperature.
According to claim 1,
The fresh cream chocolate has a water activity (Aw, Water Activity) of 0.65 or less, and has a shelf life of 12 months at a temperature of 15 to 30 ° C. Fresh cream chocolate that can be distributed at room temperature.
(a) preparing chocolate for a shell having a moisture content of 1% by weight through conching and tempering;
(b) preparing fresh cream chocolate for a core having a moisture content of 1% by weight through conching and tempering;
(c) manufacturing the chocolate for the shell by molding the chocolate for the shell, the inner space is empty, and the chocolate for the shell including an upper opening;
(d) filling the chocolate for the core into the inner space through the upper opening of the chocolate for the shell;
(e) sealing the upper opening of the chocolate for the shell filled with the chocolate for the core with the chocolate for the shell of step (a) to prepare the chocolate with whipped cream; and
(f) cooling the cream chocolate;
includes,
The fresh cream chocolate for the core of step (b) includes 10-40 wt% of palm fractionated oil; 5 to 32% by weight of cocoa; 5 to 15% by weight of powdered fresh cream; 15-25% by weight of sugar; 20 to 28 wt% of whole milk powder; and 0.1 to 1% by weight of lecithin;
The palm fractionated oil has an iodine number of 40 to 55, a melting point of 18 to 28 ℃, and a solid fat content of 10 to 20% by weight or less at 25 ℃, a method of producing fresh cream chocolate that can be distributed at room temperature.
10. The method of claim 9,
Steps (a) and (b) are conching chocolate for shell and cream chocolate for core at a temperature of 46 to 65 ° C. for 10 to 14 hours, respectively, and then tempering at a temperature of 25 to 35 ° C. How to make whipped cream chocolate.
10. The method of claim 9,
The chocolate for the shell of step (a) contains 10 to 20% by weight of cocoa mass, 10 to 20% by weight of cocoa butter, 35 to 50% by weight of sugars, 20 to 30% by weight of whole milk powder, and 0.1 to 1% by weight of lecithin A method for producing fresh cream chocolate that can be distributed at room temperature.
delete delete 10. The method of claim 9,
Wherein the cocoa is selected from the group consisting of cocoa mass, cocoa butter, or a combination thereof. A method of producing fresh cream chocolate that can be distributed at room temperature.
10. The method of claim 9,
The method for producing fresh cream chocolate that can be distributed at room temperature, wherein the powdered fresh cream has a moisture content of 5 wt% or less and an oil content of 50 to 56 wt%.
12. The method of claim 9 or 11,
The method for producing fresh cream chocolate that can be distributed at room temperature, wherein the sugar is at least one selected from the group consisting of sugar, glucose and lactose.
10. The method of claim 9,
The step of cooling the cream chocolate is a method of producing fresh cream chocolate that can be distributed at room temperature by cooling for 30 to 60 minutes at a temperature of 10 to 18 ℃.
10. The method of claim 9,
The method for producing fresh cream chocolate that can be distributed at room temperature, wherein the fresh cream chocolate contains 20 to 30% by weight of chocolate for the shell and 70 to 80% by weight of fresh cream chocolate for the core.

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