RU2530150C1 - Milk chocolate glaze production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of a mixture of sugar powder, dry whole milk and dry defatted milk. Then into the said mixture one introduces cocoa butter or cocoa butter equivalent fat or SOS-type cocoa butter improver in an amount of 70-75 wt % of the quantity envisaged by the recipe and liquid soya bean lecithin with diluent capability equal to no more than 6.0% in an amount of 50.0 wt % of the quantity envisaged by the recipe. Then one performs the produced mass milling in the first ball mill for 10-35 mcm sized particles to account for at least 92 wt % of the total solid phase granulometric composition. Then one introduces ground cocoa and mills the produced mass in the second ball mill for 10-35 mcm sized particles to account for at least 70 wt % of the total solid phase granulometric composition. At the end one introduces the remaining liquid soya bean lecithin with diluent capability equal to no more than 6.0% and homogenises the milled mass in the conching machine. One performs dilution with the remaining cocoa butter or cocoa butter equivalent fat or SOS-type cocoa butter improver. The components are taken at the specified weight ratio.

EFFECT: invention allows to produce glaze quickly hardening on the goods surface and having the required granulometric composition and rheological characteristics, reduce fat weight fraction in glaze and consequently produce quality confectionary goods.

2 ex

Description

The invention relates to the food industry and can be used in the preparation of milk chocolate glaze intended for decoration, decoration and increasing the shelf life (shelf life) of various confectionery products.

The closest analogue to the proposed method is a method for the production of milk chocolate glaze 2254029С2, 07/10/2003 with sweetener.

The disadvantage of the proposed method is that the above method with the composition of its constituent ingredients has low quality indicators for particle size distribution and rheological characteristics.

The objective of the proposed method is to increase the quality indicators of milk chocolate glaze, the creation of a glaze with the required particle size distribution and rheological characteristics, reduced mass fraction of fat by 3-4%.

To achieve this objective, a method for the production of milk chocolate glaze involves preparing a mixture of powdered sugar, whole milk powder and skimmed milk powder, introducing cocoa butter, or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver in an amount of 70-75 wt.% from the prescribed formulation, the introduction of liquid soya lecithin with a fluidizing ability of at least 6.0% in an amount of 50.0 wt.% of the prescribed formulation, subsequent grinding of the mass in the first ball mill to achieve gr the nullometric composition of the particles of the solid phase with a size of 10-30 μm in an amount of at least 50% of its total mass, the introduction of cocoa liquor and grinding the resulting mass in a second ball mill until the particle size distribution of the particles of the solid phase with a size of 10-30 μm, in an amount of at least 70 % of its total mass, homogenization of the crushed mass in a conche machine, introduction of the remaining amount of liquid soya lecithin with a fluidizing ability of at least 6.0%, dilution with the remaining amount of cocoa butter, or fat - the equivalent of cocoa butter, silt improver cocoa SOS-oil type, the next choice of the relation between the components (wt. parts):

Powdered sugar  440 - 460 Grated cocoa  160 - 180 Cocoa butter, or fat, is the equivalent of cocoa butter, or SOS-type cocoa butter improver  210 - 230 Whole powdered milk  100 - 120 Skimmed milk powder  40 - 50 Liquid Soya Lecithin  3 - 5

^{∗ The} fluidizing ability (effectiveness) of lecithin (surfactant) is expressed by the difference in the percentage of cocoa butter (fat) in the chocolate (confectionery) mass with cocoa butter and the chocolate (confectionery) mass with surfactant (Appendix 3 to TU 9146-203-00334534-97 “ Phosphatide Concentrates. Technical Conditions ”, approved by the head of the Uprkonditer of the USSR Ministry of Food Industry Z. A. Agasyants September 30, 1985)

Ef. = F ₂ -F ₁ ,

Where: Ef. - thinning ability (effectiveness) surfactant;

F ₁ - mass fraction of fat in chocolate (confectionery) mass with a surfactant,%;

F ₂ - mass fraction of fat in chocolate (confectionery) mass with cocoa butter (fat),%.

The technical result consists in the fact that with this production method there is an increase in the quality of milk chocolate glaze, in particular, the mass fraction of fat in the glaze is reduced by 3-4%, the required granulometric composition of the glaze is achieved — the proportion of solid particles with a size of 10-30 microns is more than 70% and optimal rheological parameters of the glaze were ensured; plastic viscosity (according to Casson) of 1-3 Pa · s, yield strength (according to Casson) of 4–9 Pa and preservation of the presentation of the glazed product for a long time was achieved.

The invention is illustrated by the following description.

The invention relates to the confectionery industry of the food industry. The method involves the preparation of a mixture of powdered sugar, whole milk powder and skimmed milk powder. Next, cocoa butter is added to this mixture, or fat is the equivalent of cocoa butter, or SOS-type cocoa butter improver in an amount of 70-75 wt.% Of the prescribed formulation and liquid soya lecithin with a diluting ability of at least 6.0% in an amount of 50, 0 wt.% Of the prescribed formulation. After that, the resulting mass is ground in the first ball mill to achieve a particle size distribution of particles of the solid phase with a size of 10-30 microns in an amount of at least 50% of its total mass. Then, cocoa liquor is introduced and the resulting mass is ground in a second ball mill until a particle size distribution of solid particles of 10-30 μm in size is achieved in an amount of at least 70% of its total mass. Next, the remaining liquid soya lecithin with a fluidizing ability of at least 6.0% is introduced and the crushed mass is homogenized in a conche machine, then diluted with the remaining amount of cocoa butter, or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver. The components are taken in the following ratio (parts by weight):

Powdered sugar 440 - 460 Grated cocoa 160-180 Cocoa butter, or fat, is the equivalent of cocoa butter, or SOS-type cocoa butter improver 210 - 230 Whole powdered milk 100 - 120 Skimmed milk powder 40 - 50 Liquid Soya Lecithin 3 - 5

Example 1

First, a mixture of powdered sugar, whole milk powder and skimmed milk powder is prepared. 70% by weight of the cocoa butter prescribed by the recipe, or fat, the equivalent of cocoa butter, or SOS-type cocoa butter improver, and liquid soya lecithin, 50.0 wt.%, As provided for in the formulation, with a fluidizing ability of 6.0% are added to this mixture. After that, the resulting mass is ground in the first ball mill to achieve a particle size distribution of solid particles of 10-30 μm in the amount of 50 wt.% Of its total mass and the introduction of cocoa liquor; the resulting mass is ground in a second ball mill to achieve a particle size distribution of solid particles of 10-30 μm in the amount of 70 wt.% of its total mass. Next, the remaining liquid soya lecithin with a fluidizing ability of 6.0% is introduced, the crushed mass is homogenized in a conche machine and diluted with the remaining amount of cocoa butter or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver. The components are taken in the following ratio (parts by weight): powdered sugar - 450, grated cocoa - 170, cocoa butter, or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver - 220, whole milk powder -111, skimmed milk powder - 45, liquid soya lecithin - 4.

Example 2

First, a mixture of powdered sugar, whole milk powder and skimmed milk powder is prepared. 72% by weight of the prescribed cocoa butter or fat, equivalent to cocoa butter, or SOS-type cocoa butter improver and liquid soya lecithin, 50.0 wt.%, As provided for in the formulation, with a diluting ability of 6.2% are added to this mixture. After that, the resulting mass is ground in the first ball mill to achieve a particle size distribution of solid particles of 10-30 μm in the amount of 53 wt.% Of its total mass and the introduction of cocoa liquor; the resulting mass is ground in a second ball mill to achieve a particle size distribution of solid particles with a size of 10-30 μm in an amount of 75 wt.% of its total mass. Next, the remaining liquid soya lecithin with a fluidizing ability of 6.2% is introduced, the crushed mass is homogenized in a conche machine and diluted with the remaining amount of cocoa butter, or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver. The components are taken in the following ratio (parts by weight): powdered sugar - 440, grated cocoa - 180, cocoa butter, or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver - 210, whole milk powder - 120, skimmed milk powder - 45, liquid soya lecithin - 5.

Claims (1)

Method for the production of milk chocolate glaze, characterized in that it involves the preparation of a mixture of powdered sugar, whole milk powder and skimmed milk powder, the introduction of cocoa butter, or fat - the equivalent of cocoa butter, or SOS-type cocoa butter improver in an amount of 70-75 wt. .% of the prescribed formulation, the introduction of liquid soya lecithin with a fluidizing ability of at least 6.0% in an amount of 50.0 wt.% of the prescribed formulation, subsequent grinding of the mass in the first ball mill to achieve granule the metric composition of the particles of the solid phase with a size of 10-30 microns in an amount of at least 50% of its total mass, the introduction of cocoa liquor and grinding the resulting mass in a second ball mill until the particle size distribution of particles of the solid phase with a size of 10-30 microns, in an amount of at least 70 % of its total mass, homogenization of the crushed mass in a conche machine, introducing the remaining amount of liquid soya lecithin with a fluidizing ability of at least 6.0%, diluting the remaining amount of cocoa butter, or fat - the equivalent of cocoa butter, or improving SOS-type cocoa butter extractor, the next time the ratio between the components is selected (wt. parts):
Powdered sugar 440-460 Grated cocoa 160-180 Cocoa butter, or fat, is the equivalent of cocoa butter, or SOS-type cocoa butter improver 210-230 Whole powdered milk 100-120 Skimmed milk powder 40-50 Liquid Soya Lecithin 3-5