SU1493226A1 - Method of producing milk chocolate - Google Patents

Abstract

The invention relates to the food industry, namely to its confectionery industry, and concerns methods for producing milk chocolate. The purpose of the invention is to improve the quality of chocolate and reduce the consumption of cocoa products. To obtain milk chocolate, cocoa milk concentrate is prepared. The latter is obtained by mixing milk, cocoa liquor, granulated sugar and 1–5% butter or 2.3–9% cream for dry matter (DM) from the chocolate mass. The mixture is boiled down and dried by spraying. To the finished cocoa milk concentrate, add a portion of the cocoa butter, granulated sugar and 1–5% of dried butter to 99–99.8% of CB butter. The resulting mass is crushed, mixed with the rest of the cocoa butter and other prescription ingredients and conched. The chocolate mass is directed to tempering and molding. The production method of milk chocolate can improve the quality of chocolate and reduce the consumption of cocoa products. 2 tab.

Description

The invention relates to the food industry, to its confectionery industry, in particular to methods for producing milk chocolate.

The purpose of the invention is to improve the quality of chocolate and reduce the consumption of cocoa products.

Example 1. To obtain 1 ton of milk Ikolad, a cocoa-milk concentrate is first prepared. To do this, in a mixer at t 35 ° С, 2017.0 kg of normalized

3.5% milk fat, 137.6 kg of grated sugar, 86.2 kg of granulated sugar and 12.8 kg or. Assuming dry matter, 1.0% butter. The mixture is loaded into a vacuum apparatus, where it is boiled to a solids content of 40%. The boiled mixture is pumped to the receiver of the drying unit, from where it is supplied with a gear pump to the nozzle, with which it is sprayed and dried with an air flow at the entrance temperature of 160 ° C,

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when leaving the dryer, the air temperature drops to. The mixture, dried to a solids content of 98%, is fed at 40 ° C for grinding in micromills. At this recipe station, 184.0 kg of cocoa butter, 336.4 kg of sugar in the form of powder are added to this finished cocoa-milk concentrate, everything is thoroughly mixed and fed at 40 ° C to five-mill mills. . Portions of the crushed mass, the temperature of which at the time of exit from the mill has increased by 3-5 ° C, is fed to a rotary conshmash, into which 4 kg of soybean prefab concentrate, diluted with 4 kg of cocoa butter in a 1: 1 ratio, and the rest Components. The mixture is processed at 45 ° C to a viscosity of 130 ° C at 32 ° C. After homogenization in the consman, the chocolate masses are fed for tempering, which is done before, then for molding.

The resulting milk chocolate has a taste and aroma characteristic of milk chocolate, but exhibits a poorly uniform structure and a solid texture. An important indicator characterizing the quality of the chocolate mass is the temperature at which the chocolate is molded, so that the maximum yield of the tiles from the molds is. In the example, the temperature is 29 ° C, and the yield from the forms is 98%, i.e. quality indicators are lower than those of chocolate produced by known technology. The consumption of cocoa products in terms of cocoa beans is 673.4 kg or 96.1% of the consumption by a known method.

Comparative data on the known method and described with regard to the quantities of the used prescription components in% of dry matter are shown in table 1.

Indicators of quality and technological properties of the resulting chocolate-da are presented in Table 2.

PRI mme R 2. A method for preparing a cocoa milk concentrate and milk chocolate from it is carried out as in Example 1.

Dp of obtaining concentrate mix 2017.0 kg of milk, 137.6 kg

932264

cocoa liquor, 86.2 kg of granulated sugar, 38.3 kg or, counting on dry matter (DM), 3% butter. The finished concentrate is mixed with 164.0 kg of cocoa butter, 336.4 kg of powdered sugar, crushed, with conching is mixed with the other prescription ingredients. The mixture is treated with

ten

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20

45 ° С; viscosity 130 П at 32 ° С. Tempering is carried out up to 28 ° C. The consumption of cocoa components in terms of cocoa beans is 618.7 kg or 88.3% of the consumption by a known method.

EXAMPLE 3. A method of preparing a cocoa-milk concentrate and milk chocolate from it is carried out as in Example 1.

To obtain the concentrate, 2017.0 kg of milk, 137.6 kg of cocoa liquor, 86.2 kg of granulated sugar and 12.5 kg or 1% of CB butter are mixed. The finished concentrate is mixed

25 with 143.6 kg of cocoa butter, 40 kg of dehydrated butter or 4% on DM, 336.4 kg of powdered sugar, crushed, mixed with the other prescription components, conched. The temperature was measured to 27 ° C. At the same temperature, molding is carried out, the yield from the forms is 100%, while the chocolate has the correct shape, solid texture, homogeneous

35 structure, pronounced color,

taste and aroma characteristic of milk chocolate. The consumption of cocoa components in terms of cocoa beans is 564.0 kg or 80.5% of the cost of cocoa beans by a known method.

PRI me R 4. A method of preparing a cocoa-milk concentrate and milk chocolate from it is carried out

d5 as in example 1.

To obtain a concentrate, 2017.0 milk, 137.6 kg of cocoa, grated 1, 86.2 kg of granulated sugar and 62.5 kg or 5% of CB butter, 336.4 kg of icing sugar, 31.0 kg or 3 are mixed, 1% of dehydrated butter, crushed, mixed with other prescription components, conched. Tempering is carried out up to 26 ° C. At this temperature molding is carried out, the yield from the molds is 99%. At the same time, chocolate has a firm texture, uniform structure, pronounced color, taste.

50

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smell, peculiar to the milk shoal in, 1 h per hour with to 15 in n t water

kolpdu. The consumption of cocoa components in terms of cocoa beans is 483.6 kg or 69.0% of the consumption of cocoa beans by a known method.

EXAMPLE 5. The method for preparing a cocoa milk concentrate and milk chocolate from it is carried out as in Example 1.

To obtain a concentrate, 2017.0 kg of milk, 137.6 kg of cocoa liquor, 86.2 kg of granulated sugar, 62.5 kg or 5% of CB butter are mixed. The finished concentrate is mixed with 92.2 kg of cocoa butter, 336.4 kg of powdered sugar, 50.0 kg of dehydrated up to 99% butter and 5% in DM, ground, mixed with the other prescription ingredients, concreted. Tempering is produced up to 25.5 ° C. At this temperature molding is carried out, the yield from the form is 95%. At the same time, chocolate has a reduced hardness of consistency, homogeneous structure, color, taste and smell characteristic of milk chocolate. The consumption of cocoa components in terms of cocoa beans is 436.3 kg or 62.3% of their consumption by a known method.

EXAMPLE 6. The method for preparing a cocoa milk concentrate and milk chocolate from it is carried out as in Example 1.

To obtain a concentrate, 2017.0 kg of milk, 137.6 kg of cocoa liquor, 86.2 kg of granulated sugar, 62.5 kg or 5% of CB butter are mixed. The finished concentrate is mixed with 84.6 kg of cocoa butter, 336.4 kg of powdered sugar, 60 kg or 6% on DM of dehydrated to 99.8% butter, crushed, mixed with the other prescription components, conched. Tempering is carried out up to 25 ° C. Molding is carried out at this temperature; the yield from the molds is 72%. Chocolate has a weak aroma and taste, the taste of butter is dominant, light brown in color, homogeneous structure, semi-intrusive texture. The consumption of cocoa components from the consumption according to a known method is 405.9 kg or 57.9%, but the quality of chocolate is worse than cooking by a known method.

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PRI me R 7. To obtain an It of milk chocolate at C5, 2017.0 kg of milk is mixed with 3.5% fat, 137.6 kg of cocoa liquor, 86.2 kg of granulated sugar and 56.0 kg or 2.3% on dry matter cream 35% fat. The mixture is loaded into a vacuum apparatus, where it is boiled to a solids content of 45%. The boiled mixture is pumped to the receiver of the drying unit, from where the gear pump supplies the mixture to the nozzle, by means of which it is sprayed and dried 5 in a stream of hot air at when leaving, the air temperature is. The mixture, dried to a moisture content of 1%, is fed at 45 ° C for grinding in peace mills.

0 The resulting concentrate is further processed as described in Example 1.

The finished concentrate is mixed with 121.6 kg of cocoa butter, 336.4 kg of powdered powder, 50.0 kg or 5% of DM of dehydrated butter, crushed, mixed with the other prescription components, conched. The tempering is done to 26 C, molding is performed, the yield is 99%. Chocolate has a taste, color and aroma characteristic of milk chocolate, but with a hint of pleasant nutty flavor, a uniform structure and a firm texture. The consumption of cocoa components from the consumption according to a known method is 69.0%.

EXAMPLE 8. A method of preparing a cocoa-milk concentrate and chocolate from it is carried out as in example 7 but cream is added 219 kg or, counting on a dry substance, 9%.

The finished concentrate is mixed with 154.6 kg of cocoa butter, 336.4 kg of powdered sugar, 10.0 kg or 1% on DM of dehydrated butter, the mixture is ground, mixed with the other prescription components, conched. Tempering is performed up to 26 ° C, molding is carried out at the same temperature, and the yield from the molds is 75%. Chocolate has a taste, color and aroma characteristic of milk chocolate, but with a hint of pleasant nutty flavor, a uniform structure and a firm texture. Consumption of cocoa components from consumption by a known method of 62.3%.

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The method of producing milk chocolate, as follows from examples 1-8 and tables 1, 2, reduces the consumption of cocoa products from 4 to 37, 7%. But only when adding butter in an amount, counting on a dry matter of 3-10% or butter of 1-5% and cream of 2.3-9% of the chocolate mass, an improvement in the quality of chocolate produced by tO is noted. At the same time, the addition of cream at the stage of preparation of the cocoa-milk concentrate gives the chocolate a pleasant tint of nut flavor.

Claims (1)

15 claims Method for the production of milk chocolate, which includes the introduction of cocoa milk and part of the recipe amount of sugar, boiling the resulting mixture, thickening and drying it to obtain a dried cocoa milk concentrate, mixing the latter with cocoa butter, the remaining 25 parts of sugar, phosphatidic concentrate and other prescription ingredients, grinding, conching and shaping products, about t and h and h and with the fact that, in order to improve the quality of chocolate and reduce the consumption of cocoa products, butter is additionally added to the mixture of prescription ingredients in a quantity calculated on the dry matter 3- 10% or butter and cream, respectively, in the amount of 1-5 and 2, while part of the oil in the amount of 1-5% or all the cream is introduced into the mixture before boiling at the stage of preparation of dry cocoa-milk concentrate, and mixing the latter with the remaining part of the sugar is carried out before grinding the mixture with simultaneously After the introduction of part of cocoa butter and the remaining part of butter, the remaining part of the sugar is ground to a powdery form before mixing, the remaining part of the butter is dried to 99-99.8% dry matter, and the phosphatid concentrate, the remaining part of cocoa butter oils and other prescription ingredients are added to the mixture before conching. 13.4 - Art. I eat 15,0 42, 2 13.6 10.6 it is 4.8 eigrat 0.4 Vira &, 4 and LTT Shsao-6v, 4 about X ecT 100.0 24.2 8.6 13.4 1.0 18.4 33.6 0.4 0.4 M 67.3 96.1 24.2 8.6 13.4 3.0 16.4 33.6 0.4 0.4 9.1 61.8 88.3 Table I 24.2 8.6 13.4 5.0 24.2 8.6 13.4 5.0 24.2 8.6 13.4 5.0 24.2 24.2 8,68,6 13.4 13.4 2.3 9.0 11.3 3, 33.6 9.2 5.0 33.6 8.4 6.0 33.6 5.0 33.6 12.1 15.4 1.0 33.6 0.4 O, 14.2 4v, 3 69.0 0.4 0.4 16,1 3.6 62.3 0.4 0.4 17.1 40.5 57.9 0.40.4 0.40.4 t b ln n Pok "eatvlnn to" chaep and t "hnaloghnvskhe suystva