SU1253575A1 - Method of producing chocolate articles - Google Patents

Description

The invention relates to the confectionery industry and can be used in the manufacture of chocolate products.

The purpose of the invention is to simplify the process and improve the quality of products by directing the formation of crystals in a stable | 5-form by means of radiant heat exchange directly from the surface of the mass, O adjacent to the inner surface of the form due to the use of a form of material made of transparent dp optical radiation with a coefficient pro. commissioning of at least 90%, as well as at the expense of cooling the surface between surfaces with a degree of blackness of at least 0.95 at 4-8 ° C.

The use of a transparent form, placed after casting between the surfaces absorbing radiation, makes it possible to cool the previously tempered mass for a time not exceeding 1 s and to cause crystallization in it in the form of a process of formation of many small crystals of a stable shape. oil, eliminate fat bloom, get a shiny mirror surface and ensure that 98% of 30 candies fall out of the mold without vibration due to good shrinkage,

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EXAMPLE 1. For preparing chocolate products, a prescription mixture of chocolate mass is prepared by mixing the recipe components: cocoa liquor, cocoa butter, sugar, pulverizing the resulting mass in a multi-roll mill, finishing by conching, then tempering, casting into a mold from a material that is transparent to optical radiation, with a transmittance of at least 90%, at a mold temperature of 27 ° C, compaction of the mass in the form with the imposition of vibration, removal of excess mass. The mold after casting is immediately placed between surfaces with a degree of blackness of not less than 0.95 at a temperature of 4 ° C and is cooled during convective heat exchange to 10 ° C to form crystals, having been cooled to 6-12 ° C by air. After the chocolate mass has hardened, the product is removed from the 55 mold. Since the degree of blackness of the radiating surface of the chocolate mass is about 0.9, the degree of black

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notes of absorbing surfaces, not less than 0.95 (since 1.0 is practically unattainable), which prevents reflection of heat energy by the absorbing surface emitted by the chocolate mass.

Chocolate products are easily and easily removed from the mold, and their quality remains good for a long time (without fat graying) due to the formation of stable crystallization of cocoa butter in a stable jb form, giving the greatest shrinkage, and obtaining a shiny mirror surface of the product.

Example 2. For the production of chocolate candy crusts Assorted, a prescription mixture of chocolate products was prepared by mixing recipe components, cocoa mass 216, the first part of the total amount of cocoa butter 113, sassar 567.

The resulting mass is crushed to a dispersion of 97% according to Reutov in a five-mill mill, finished by conching in a koshshmashina for 24 hours. During the finishing process, the second part of cocoa butter (10 kg) is added with a small amount (3 kg) of vegetable thinning agents phosphorides embedded in it. The mass is tempered to 31, cast into a mold at a temperature of about: the last 29 C. The mold is made of a material that is transparent to optical radiation, with a transmittance of at least 90% (for example, from transparent methyl methacrylate dacryl 4B according to TU-6-01-742 -72), to form the desired mass layer on the walls, first pour the cell mass to the top, compact it by applying vibration, pour out the excess mass with a transparent form flipping, return to its original position, remove the mass overflows and place the cooling mold between the surfaces with the degree of blackness of the latter not less than 0.96, obtained by coating with a black matte lacquer at their temperature during convective heat exchange to 12 ° C, blowing the mold with air content. . .

The surface of the chocolate mass with the initial temperature, directly adjacent to the surface. cells of a transparent form, is a radiating surface, the thermal radiation of which freely passes through the transparent form of the cell and is absorbed by surfaces that have a greater blackness than chocolate mass in a transparent form, since the time for which is radiated through the walls of a transparent fork. the accumulated chocolate ffaccbi heat energy is

  t C (Tn-T)

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k is the coefficient of transmission of the radiation flux by the walls of a transparent shape;

F is the area of the radiating surface of the mass adjacent to the inner surface of the form (m);

m is the mass of chocolate mass in the cell (kg); the heat capacity of the chocolate mass (j / kg hail); initial mass temperature (K);

final mass temperature (K);

- degree of blackness of chocolate mass;

the black body radiation coefficient (W / m K);

Trr - the temperature of the emitting surface of the chocolate mass (K).

The cooling of the tempered mass (i.e., having crystallization centers in a stable form) due to radiation through the walls of the transparent form 11 leads to the formation of a multitude of 40 smallest crystals in a stable ft form, formed from the crystallization centers present in the tempered mass. Further crystallization of the cocoa butter causes the release of heat j, which is also removed by the emitter through the transparent walls of the mold and is intensively absorbed by surfaces having a degree of blackness of 0.96 and temperature. jo

As a result, the largest possible reduction is achieved.

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VNIIPI Order 4654/7 Circulation 543 Subscription Proizv.-poly. pr-tie, Uzhgorod, st. Project, 4

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40 j jo

2535754

cocoa butter in a stable | & form, the most dense of all the other polymorphic forms, this gives the maximum possible shrinkage of the chocolate mass of crusts by 2.4%, which is directly indicated by the loss of an average of 90-92 candies from 96 with a simple inversion of the form, and the remaining 4-6 candies at the very beginning of the application of vibration to the form. Candies have a shiny mirror surface, a fine-crystalline structure, and do not have fat graying during storage.

The invention provides a simplified process and improved product quality by directionally forming crystals in a stable & J-form by placing the casting at 30-31 ° C in a mold with a temperature of 27-29 ° C after mixing the recipe components, grinding,

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Chesky instant decrease in mass tours up to 10 ° C and the appearance of

conching and tempering to a temperature of 30-31 ° C, cooling between surfaces with a degree of blackness of at least 0.95 and temperature. This causes her to practice.

the smallest crystals in a stable p-form, out of the crystallization centers present in the tempered mass, as evidenced by the maximum possible shrinkage of crusts and the loss of most ready-made candies from the mold with simple inversion, as the cocoa mass crystallizes in the most dense of all polymorphic forms (stable | j-form).

At a temperature that absorbs thermal radiation from surfaces below 4 ° C: the mass is overcooling and condensation from the air occurs, and at a temperature above the mass rises at the stage of release of the latent energy of crystallization and unstable forms of cocoa butter crystals appear, which leads to fat bloom products. It does not require the incorporation of finely chopped ready chocolate into the chocolate mass, which also simplifies the process.

Claims (1)

METHOD FOR PREPARING CHOCOLATE PRODUCTS, which involves mixing the recipe components, grinding the resulting mass, conching it, tempering up to 3031 ° C, casting into the mold at the temperature of the last 27-29 ° C, compacting the mass in the mold with the application of vibration, removing excess mass, cooling the compacted mass in the form during convective heat transfer up to 10-12 ° C for the formation of crystals and its solidification and removal of products from the mold, characterized in that, in order to simplify the process and improve the quality of products by directional azovaniya crystals in stable p -form, in the casting using the form of a material transparent to optical radiation, with a transmittance of at least 90%, and cooling lead between the surfaces with a degree of blackness at least 0.95 at a temperature of 4-8 C.