RU2566438C1 - Milk chocolate mass production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the confectionary branch of food industry. The method envisages preparation of a mixture of sugar powder, grated cocoa, dry whole milk, dry cream and dry defatted milk. Then one adds into the mixture cocoa butter in an amount of 35-40 wt % of the amount as per the recipe. Then one proceeds with milling the produced mass with the help of a five-roller mill for 5-30 mm sized particles to account for at least 96%( weight) of the total solid phase granulometric composition. Then conching is performed in a single-shaft conching machine in three stages. The single-shaft conching machine represents a cylindrical vessel with a kneading tool that has a surface unevenly curved within three planes and creating a wedge-shaped clearance by the vessel wall which ensures simultaneous stirring, shifting and ventilation of the mass in the process of conching. During preparation of chocolate mass in the conching machine, at the first stag one introduces into the mass liquid soya lecithin with liquefying capacity no less than 6.0% in an amount of 33.3 wt % of the quantity as per the recipe; one proceeds with kneading for 6 hours at a temperature of 45-50°C, the shaft rotating clockwise at a rate of 1300 rpm; at the second stage one introduces into the mass the remaining quantity of liquid soya lecithin, performs dilution with the remaining cocoa butter and proceeds with kneading for 2 hours at a temperature of 62-68°C, the shaft rotating counterclockwise at a rate of 1500 rpm; at the third stage the mass is kneaded for 2 hours at a temperature of 45-50°C, the shaft rotating clockwise at a rate of 1200 rpm. The components are taken in the corresponding quantity (weight parts): sugar powder - 420-440; grated cocoa - 130-150; cocoa butter- 167-195; whole dry milk - 90-120; defatted dry milk - 40-60; dry cream - 80-100; liquid soya lecithin - 3-5.

EFFECT: invention allows to produce milk chocolate mass possessing the optimal sensory properties, the required granulometric composition and rheological characteristics 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 mass, the production of chocolate products, decoration, decoration and increasing the shelf life (shelf life) of various confectionery products.

The closest analogue to the proposed method relates to a method for the production of milk chocolate SU 1493226, which provides for the production of cocoa milk concentrate by boiling and spray drying a mixture of milk, cocoa liquor, granulated sugar and 1-5% butter or 2.3-9% cream per dry matter (CB) from the chocolate mass. To the finished cocoa milk concentrate add part of the cocoa butter, powdered sugar and 1-5% dehydrated to 99-99.8% DM butter. The resulting mass is crushed, mixed with the remaining part of cocoa butter and other recipe components and conched.

The disadvantages of the above method is that the sensory properties of milk chocolate depend on the quality indicators of raw materials, in particular butter, milk chocolate has low quality characteristics for rheological indicators and particle size distribution.

The technical task of the proposed method is to increase the quality indicators of milk chocolate mass, the creation of milk chocolate mass having the required particle size distribution and rheological characteristics.

To achieve this goal, a method for the production of milk chocolate mass involves the preparation of a mixture of powdered sugar, cocoa liquor, whole milk powder, dried cream and skimmed milk powder, the introduction of cocoa butter in an amount of 35-40 wt.% Of the prescribed formulation, followed by grinding the mass into a five roll mill to achieve particle size distribution of particles of the solid phase with a size of 5-30 microns in an amount of not less than 96% of its total mass, conching of the crushed mass in a single shaft machine. Conching is carried out in three stages: at the first of which liquid soya lecithin is introduced into the mass with a fluidizing ability of at least 6.0% in the amount of 33.3 wt.% Provided by the recipe and knead for 6 hours at a temperature of 45-50 ° C during rotation the shaft clockwise at a speed of 1300 rpm, at the second stage, the remaining amount of liquid soya lecithin is introduced into the mass, diluted with the remaining amount of cocoa butter, knead for 2 hours at a temperature of 62-68 ° C while rotating the shaft counterclockwise at a speed 1500 rpm, at the third stage, the mass is kneaded for 2 hours at a temperature of 45-50 ° C when the shaft rotates clockwise at a speed of 1200 rpm, the next time the ratio between the components is selected (wt.h):

Powdered sugar  420-440 Grated cocoa  130-150 Cacao butter  167-195 Whole powdered milk  90-120 Skimmed milk powder  40-60 Dry cream  80-100 Liquid Soya Lecithin  3-5.

The technical result consists in the fact that with this production method there is an increase in the quality of milk chocolate mass, in particular, the sensory properties of milk chocolate mass are optimized, the required particle size distribution is achieved - the proportion of particles of the solid phase with a size of 5-30 microns more than 96% and the necessary rheological parameters are provided mass plastic viscosity (according to Casson) of 2-3 Pa · s, yield strength (according to Casson) of 5-11 Pa and the marketability of the chocolate product for a long time has been 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, cocoa liquor, whole milk powder, dried cream and skimmed milk powder, the introduction of cocoa butter in an amount of 35-40 wt.%, From the prescribed formulation, subsequent grinding of the mass in a five-mill mill to achieve particle size distribution of solid particles phase size of 5-30 microns in an amount of not less than 96% of its total mass, conching of the crushed mass in a single shaft machine. A single shaft machine is a cylindrical container with a kneading organ, which has a surface unevenly curved in three planes that creates a wedge-shaped gap at the container wall, which provides simultaneous mixing, shear and ventilation of the mass during conching. Conching is carried out in three stages: at the first of which liquid soya lecithin with a diluting ability of at least 6.0% in the amount of 33.3 wt.% Provided by the formulation is introduced into the mass and knead for 6 hours at a temperature of 45-50 ° C during rotation the shaft clockwise at a speed of 1300 rpm, at the second stage, the remaining amount of liquid soya lecithin is introduced into the mass, diluted with the remaining amount of cocoa butter, knead for 2 hours at a temperature of 62-68 ° C while rotating the shaft counterclockwise at a speed 1500 rpm in, in the third stage, the mass is kneaded for 2 hours at a temperature of 45-50 ° C when the shaft rotates clockwise at a speed of 1200 rpm, the next time the ratio between the components is selected (wt.h):

Powdered sugar  420-440 Grated cocoa  130-150 Cacao butter  167-195 Whole powdered milk  90-120 Skimmed milk powder  40-60 Dry cream  80-100 Liquid Soya Lecithin  3-5.

Example 1

First, prepare a mixture of powdered sugar, grated cocoa, whole milk powder, dried cream and skimmed milk powder. Contribute to this mixture 39 wt.% Provided by the recipe for cocoa butter. After that, the resulting mass is ground in a five-roll mill to achieve a particle size distribution of solid particles of 5-30 μm in the amount of 96% of its total mass. The mass is conched in a single shaft machine in three stages: at the first of which liquid soya lecithin with a diluting ability of 6.2% in the amount of 33.3 wt.% Prescribed by the formulation is introduced into the mass and kneaded for 6 hours at a temperature of 45 ° C with rotation of the shaft clockwise at a speed of 1300 rpm, at the second stage, the remaining amount of liquid soya lecithin is introduced into the mass, diluted with the remaining amount of cocoa butter, knead for 2 hours at a temperature of 68 ° C while rotating the shaft counterclockwise at a speed of 1500 rpm on tr tem stage mass is kneaded for 2 hours at 49 ° C when the shaft is rotated clockwise at a speed of 1200 rev / min.

The components are taken in the following ratio (parts by weight): powdered sugar - 420, cocoa liquor - 150, cocoa butter - 167, whole milk powder -120, skimmed milk powder -40, cream powder -100, liquid soya lecithin - 3.

Example 2

First, prepare a mixture of powdered sugar, grated cocoa, whole milk powder, dried cream and skimmed milk powder. 37% by weight of the cocoa butter provided for in the recipe are added to this mixture. After that, the resulting mass is ground in a five-roll mill to achieve a particle size distribution of solid particles of 5-30 μm in the amount of 97% of its total mass. The mass is conched in a single shaft machine in three stages: in the first of which liquid soya lecithin with a diluting ability of 6.0% in the amount of 33.3 wt.% Provided by the formulation is introduced into the mass and kneaded for 6 hours at a temperature of 48 ° C with rotation of the shaft clockwise at a speed of 1300 rpm, at the second stage, the remaining amount of liquid soya lecithin is introduced into the mass, diluted with the remaining amount of cocoa butter, knead for 2 hours at a temperature of 65 ° C while rotating the shaft counterclockwise at a speed of 1500 rpm on tr tem stage mass is kneaded for 2 hours at 47 ° C when the shaft is rotated clockwise at a speed of 1200 rev / min.

The components are taken in the following ratio (parts by weight): powdered sugar - 440, cocoa liquor - 130, cocoa butter - 195, whole milk powder - 90, skimmed milk powder - 60, dried cream - 80, liquid soya lecithin - 5.

Claims (1)

A method for the production of milk chocolate mass, characterized in that it involves the preparation of a mixture of powdered sugar, grated cocoa, whole milk powder, dried cream and skimmed milk powder, the introduction of cocoa butter in an amount of 35-40 wt.% Of the prescribed formulation, followed by grinding the mass in a five-roll mill until reaching a particle size distribution of particles of the solid phase with a size of 5-30 microns in an amount of not less than 96% of its total mass, conching of the crushed mass in a single shaft machine in three stages, on of which a liquid soya lecithin is introduced into the mass with a fluidizing ability of at least 6.0% in the amount of 33.3 wt.% provided by the formulation and is kneaded for 6 hours at a temperature of 45-50 ° C while rotating the shaft clockwise at a speed of 1300 rpm, at the second stage, the remaining amount of liquid soya lecithin is introduced into the mass, diluted with the remaining amount of cocoa butter, knead for 2 hours at a temperature of 62-68 ° C while rotating the shaft counterclockwise at a speed of 1500 rpm, at the third stage mass is kneaded in echenie 2 hours at a temperature of 45-50 ° C when the shaft rotates clockwise at a speed of 1200 rev / min with the following choice of the ratio between components (parts by weight):
powdered sugar 420-440 grated cocoa 130-150 cacao butter 167-195 whole milk powder 90-120 skimmed milk powder 40-60 dry cream 80-100 liquid soya lecithin 3-5