RU2073983C1 - Method for producing chocolate with large additives - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: liquefier is introduced at stage of chocolate tempering before 30-40 min of end of this process; then sweet chocolate is mechanically mixed, total time of conching is 3 h. After that, batching introduction of large additives (ground nuts, or candied peel, or resin, or cereal puffs) is carried out. All additives are heated up to 38-42 C. After introduction of each batch, mixture is mixed for full coating of particles with chocolate. EFFECT: higher efficiency.

Description

 The invention relates to the food industry, in particular to a confectionery, and can be used to prepare a product for the processing of cocoa beans, specifically for the preparation of chocolate products.

A known method for the production of chocolate with large additives, involving the preparation of bar chocolate with nuts. The tile has a round shape, in the bottom of which a significant amount of walnut kernels is distributed, the thickness of the bottom part slightly exceeds the size of the nuts. The tile has peripheral edges, and halves of hazelnuts are interspersed in the bottom of the tile with a size of 0.5-0.6 cm, with a tile thickness of 0.5 cm. The peripheral edges should be 2 times “thicker” than the main, bottom part tiles, and the height of these edges is equal to the thickness of the bottom [1]
The disadvantages of this method are the complexity of the manufacture of these products and the inability to molding on the same equipment that is designed for forming tiled chocolate without additives.

There is also known a method for the production of confectionery in the form of fruits in chocolate by treating them with alcohol, followed by glazing with chocolate icing, while the fruits after alcohol processing are dried, covered with a layer of cocoa butter and cooled [2]
The disadvantage of this method is the limited use of it only for chocolate confectionery, as a large additive in which fruits are used.

There is also known a method for the production of confectionery with large additives, in particular chocolate, in the production of which, as a large additive, either crushed nuts, or exploded cereals, or fruit and berry and vegetable raw materials [3]
The disadvantages of this method are a sufficiently high number of defects in its production.

Closest to the invention is a method for the production of chocolate with large additives, comprising mixing granulated sugar, cocoa liquor and part of cocoa butter, rolling the mixture, followed by the introduction of the remaining part of cocoa butter, thinner, flavoring and aromatic additives, homogenizing the chocolate mass, its tempering, the introduction of large additives in the form of a crushed core or wafers, or candied fruit, molding the resulting mass and its cooling [4]
The disadvantage of this method is the large amount of returnable waste in the production of these products.

 The aim of the invention is to reduce recyclable waste in the manufacture of chocolate products.

This is achieved in a method of producing chocolate with large additives, which involves mixing granulated sugar, cocoa liquor and part of cocoa butter, rolling the mixture, introducing into the mass the remaining part of cocoa butter, thinner, flavoring and aromatic additives, homogenizing the chocolate mass, tempering it, adding large additives, molding the resulting mass and cooling it, while the diluent is introduced into the mass at the stage of its conching in 2 stages: 1/3 of the f / f is introduced 30 minutes after mixing and 2/3 of the part 1.5 hours before the end onshirovaniya. The total time of mixing and conching of the chocolate mass with phosphatides is 3 hours, and the introduction of large additives is carried out portionwise after the end of intensive mixing of the mass, with preheating of the additives to 38-42 ^o C and mixing of the mass after each introduction of a portion of the additives for the time required for full coverage particle additives chocolate mass.

Sugar sand passing through the sifter is fed with a vertical screw batcher to a batch mixer. Cocoa liquor and cocoa butter are continuously pumped to the mixer. Cocoa butter from the pump is divided in two directions: mixing and wiring. The temperature in the mixing process is 40-45 ^o C. From the batch mixer, the mass is fed to a twin-roll machine for grinding using a screw, and from there the mass is fed through a belt conveyor for re-grinding to a five-roll machine.

After grinding the passage of the chocolate mass in a five-roll mill, the mined mass is conveyed through the conveyor to the conche machine for wiring and conching, where cocoa butter is dispensed, followed by flavoring and aromatic additives. The mass is conched for 3 hours. Aromatic additives are added at the end of the conching. Next, the finished chocolate mass enters the temperature machine for tempering and cooling to 29-32 ^o C.

After the intensive mixing of the mass is carried out, the portioned introduction of large additives (crushed nuts, or candied fruit, or raisins, or exploded cereal additives), heated to 38-42 ^o C.

 After making each portion of the coarse additive, the mass is mixed for the time necessary to completely cover the particles of the additive with the chocolate mass.

The temperature of the finished chocolate mass should be 29-32 ^o C, viscosity 140-170 poise.

Then the mass is formed on an automatic forming unit with a metering pump device. The molds supplied for casting chocolate are heated to 30-33 ^o C. After filling the mold with chocolate mass to remove air bubbles and uniform distribution it is fed to the vibrator. The processing time is 2-4 minutes. Then, the chocolate mass forms are sent to a continuous refrigerator. The duration of cooling at a temperature of 8-12 ^o With 25-35 minutes

The temperature of chocolate, freed from forms, is 12-15 ^o C. The front surface of the chocolate is shiny, without spots and other defects. Ready chocolate is served for wrapping and packaging.

 Example 1. Preparation, mixing of the recipe components of the chocolate mass, as well as its rolling and tempering is carried out, as in the above description of the method.

After half-hour mixing, 1/3 of the diluent is introduced. After intensive mixing of the mass spend portioned introduction of large additives, heated to a temperature of 38 ^o C.

Further production of products is carried out similarly to the above description of the method. Example 2. After the intensive mixing of the mass is carried out in portions of large additives, heated to 42 ^o C. Further production of products is carried out similarly to the above description of the method.

Quality indicators of the finished product: W 2.2% fat 34% additives 16%
Decrease in returnable waste reaches 30%

Claims (1)

A method of producing chocolate with large additives, comprising mixing granulated sugar, cocoa liquor and part of cocoa butter, rolling the mixture, introducing into the mass of the remaining part of cocoa butter, a diluent, flavoring and aromatic additives, conching the chocolate mass, tempering, adding large additives, the formation of the resulting mass and its cooling, characterized in that the diluent is introduced into the mass at the stage of its conching in two stages, the conching is carried out for 1 1.5 hours, after the introduction of the diluent, the mass is intensively fur they are mixed for 1 1.5 hours, and the addition of large additives is carried out portionwise after the end of intensive mixing of the mass, with pre-heating of the additives to 38 42 ^o C and mixing of the mass after each introduction of a portion of additives for the time required to completely cover the particles of the chocolate additive mass.