WO2011027621A1

WO2011027621A1 - Chocolate product and production method therefor

Info

Publication number: WO2011027621A1
Application number: PCT/JP2010/061954
Authority: WO
Inventors: 浩明芦谷; 武志相原; 陽子宇佐美
Original assignee: 株式会社ロッテ
Priority date: 2009-09-03
Filing date: 2010-07-15
Publication date: 2011-03-10
Also published as: KR20120047309A; KR101828485B1; JP2011050334A; JP5688885B2; CN102480986A

Abstract

The demand for a chocolate product capable of easily preparing flavorful chocolate beverages is anticipated. Disclosed is a chocolate product (10) that is provided with a chocolate part (1) and a plastic stick (2). The chocolate part is a chocolate mass with a spherical form, and has a three-layered structure in order from the exterior inwards of an enrobing chocolate (13), a chocolate shell (11), and a cream chocolate (12). The cream chocolate (12) that has been filled in the center comprises approximately 20 wt% fresh cream, easily melts in warmed milk, and the like, and can easily prepare flavorful hot chocolate beverages.

Description

Chocolate food and method for producing the same

This invention relates to a chocolate food and a method for producing the same, and more particularly to a chocolate food for producing a hot chocolate beverage and a method for producing the same.

As prior arts related to the present invention, for example, beverage capsules disclosed in Patent Document 1 and a method for producing the same, a high-precision multiple extrusion method for confectionery products disclosed in Patent Document 2, and Patent Document 3 are disclosed. There is a method for producing ganaches.
The beverage capsule disclosed in Patent Document 1 has a configuration in which cocoa, hot cocoa mix, coffee or the like is enclosed in a chocolate or fat-based confectionery envelope as a beverage base, and the beverage is dissolved in heated milk or hot water. Can be made.

Patent Document 2 proposes a method for producing a confectionery product in which a semi-fluid such as a candy product with a stick is filled in the center.
Patent Document 3 provides a method in which ganaches having an excellent texture and flavor can be produced by cooling, solidifying, and molding using a so-called vital line used in the production of frozen desserts. .

Further, Patent Document 4 proposes a solid chocolate with a mudler for dissolving in a beverage and drinking.

Japanese Patent No. 3206906 Japanese Patent No. 4077724 Japanese Patent No. 4098445 JP 2000-157176 A

The beverage capsule disclosed in Patent Literature 1 can be dissolved in warm milk or the like to make a beverage product, but when dissolving the beverage capsule, it is necessary to stir with a spoon or the like, and it takes time to dissolve There are challenges.
On the other hand, the solid chocolate with a mudler disclosed in Patent Document 4 may be stirred by a mudler when melting the chocolate, and there is no problem as in Patent Document 1, but it takes time for the chocolate to melt (dissolution time). However, the finished chocolate beverage has a problem that the taste is simple and the flavor is poor.

The food production methods disclosed in

Patent Documents

2 and 3 do not propose an optimum production method for chocolate food products for making hot chocolate beverages.
The present invention has been made based on such background technology, and provides a chocolate food that can be easily immersed in a warm liquid, for example, warm milk, and can be easily produced by simply stirring it, and a method for producing the same. The main purpose is to do.

Another object of the present invention is to provide a chocolate food for a hot chocolate beverage and a method for producing the same, which is improved so as to dissolve a large-volume chocolate portion in a short time in order to make a concentrated hot chocolate beverage. For other purposes.
It is another object of the present invention to provide a chocolate food for producing a flavorful hot chocolate beverage and a method for producing the same.

The invention according to claim 1 is a chocolate food for making a hot chocolate beverage, wherein the chocolate part is meltable by being immersed in a warmed liquid, and one end part is inserted into the chocolate part, and the other end side is gripped. And the chocolate portion includes a stick portion for handling the chocolate portion, and the chocolate portion is formed with a predetermined first component having an outer shape and a cavity formed therein, and the inside of the shell chocolate. It is a chocolate food characterized by having a fresh chocolate filled with a predetermined second component containing fresh cream.

The invention according to claim 2 is characterized in that the constituent ratio of the shell chocolate and the raw chocolate is 20 to 30% by weight for the shell chocolate and 70 to 80% by weight for the raw chocolate. Chocolate food.
The invention according to claim 3 is the chocolate food according to claim 1 or 2, further comprising an enrobed chocolate covering the shell chocolate.

In the invention according to claim 4, the constituent ratios of the shell chocolate, raw chocolate and enrobe chocolate are 20 ± a wt%, 50 ± b wt% and 30 ± c wt%, and 0 ≦ a, b, c The chocolate food according to claim 3, wherein ≦ 5.
The invention according to claim 5 is a method for producing the chocolate food according to any one of claims 1 to 4, wherein a hollow shell chocolate is formed and solidified; The step of filling the chocolate, the step of inserting one end of the stick through the shell chocolate so as to reach the raw chocolate, and the shell chocolate filled with the raw chocolate, with the one end of the stick inserted, And a step of cooling the chocolate and the raw chocolate to stabilize the shape.

A sixth aspect of the present invention is a method for producing a chocolate food according to any one of the first to fourth aspects, wherein the nozzle for one-shot deposition has two nozzle openings formed concentrically. , The process of sending the raw chocolate from the center nozzle mouth, and simultaneously sending the shell chocolate from the ring-shaped nozzle mouth surrounding the center nozzle mouth, the inside is filled with raw chocolate, and the outside is shell chocolate The process of inserting one end of the stick through the shell chocolate so as to reach the raw chocolate, and cooling the shell chocolate and the raw chocolate with the one end of the stick inserted into the two layers of covered chocolate And a step of stabilizing the shape.

The invention according to claim 7 further includes a step of covering the outside of the shell chocolate with enrobed chocolate and cooling to stabilize the shape, wherein the chocolate food manufacturing method according to claim 5 or 6 is provided. is there.

According to this invention, it is possible to dissolve in a warmed liquid, for example, warmed milk in a short time, and a hot chocolate beverage rich in flavor can be made.
When making a hot chocolate beverage, the chocolate portion is easily dissolved and becomes a flavorful chocolate beverage by grasping the stick and immersing the chocolate portion in a warmed liquid. In addition, the chocolate portion contains at least shell chocolate and raw chocolate filled therein, and the chocolate during melting due to the difference in melting condition that the shell chocolate melts first and then the raw chocolate inside melts. The beverage taste changes, and a variety and flavorful chocolate beverage can be tasted.

In addition, the raw chocolate filled in the internal cavity of the shell chocolate is in a form that is easy to melt, and even in a chocolate part with a large volume, the raw chocolate inside dissolves smoothly in a short time, making chocolate beverages easy Can be made.
Furthermore, since the stick can be used to stir the beverage when melting the chocolate part, the chocolate part can be dissolved in a shorter time.

FIG. 1 is a half sectional front view showing the configuration of a chocolate food 10 according to one embodiment of the present invention. FIG. 2 is a diagram in which the grip portion 3 of the chocolate food 10 is gripped with fingers and the chocolate portion 1 is stirred in the milk 4. FIG. 3 is a manufacturing process flowchart showing the manufacturing process of the chocolate food 10 in order. FIG. 4 is a half cross-sectional front view for explaining the configuration of a chocolate food 10B according to another embodiment of the present invention. FIG. 5 is a manufacturing process flow chart of the chocolate food 10B. FIG. 6 is a detailed cross-sectional view of a nozzle and a mold for one-shot deposition.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.
[Example]
FIG. 1 is a half sectional front view showing the configuration of a chocolate food 10 according to one embodiment of the present invention.
In FIG. 1, 1 is a chocolate part (chocolate body part), and 2 is a stick. In this embodiment, the stick 2 is formed of a plastic material such as polystyrene or ABS, and has an elongated bar shape. The tip of the stick 2 is inserted into the chocolate portion 1 to hold the chocolate portion 1.

The chocolate portion 1 has an outer shape such as a spherical chocolate lump (the outer shape of the chocolate lump is not limited to a spherical shape, but may be an arbitrary shape such as an oval spherical shape (football shape), a cubic shape (dice shape), a rectangular parallelepiped shape, a conical shape, or the like. However, as shown in a cross-section, the structure forms an outer shape, a shell chocolate 11 having a cavity formed therein, a raw chocolate 12 filled in the inner cavity of the shell chocolate 11, and a shell It has a three-layer structure having an enrobed chocolate 13 covering the outside of the chocolate 11.

As shown in FIG. 2, the chocolate portion 1 having such a three-layer structure grips the upper end grip portion 3 of the stick 2 with fingers, soaks the chocolate portion 1 in, for example, warm milk 4, and places the chocolate portion 1 in the milk 4. By stirring, the chocolate part 1 dissolves in the milk 4 and a hot chocolate beverage can be easily and quickly made.
Table 1 shows the component ratios of the constituent materials of the chocolate part 1.

Referring to Table 1, shell chocolate 11 is made of cocoa mass 20.0% by weight, whole milk powder 20.0% by weight, cocoa butter 10.0% by weight, vegetable oil / fat 5.0% by weight, sugar 44.4% by weight, It is composed of 0.5% by weight of lecithin and 0.1% by weight of vanilla flavor.
The raw chocolate 12 is filled in an internal cavity formed in the shell chocolate 11, and is characterized by containing a fresh cream. Inclusion of fresh cream makes the chocolate mellow and smooth and improves the flavor.

The component ratio of the raw chocolate 12 is cacao mass 12.5 wt%, whole milk powder 12.5 wt%, cocoa butter 8.0 wt%, vegetable fat and oil 10.0 wt%, sugar 26.6 wt%, lecithin 0.3 The composition ratio is as follows: wt%, vanilla flavoring 0.1 wt%, fresh cream 20.0 wt%, sorbitol 7.0 wt%, and Western liquor 3.0 wt%.
In addition, fresh chocolate 12 contains 10 weight% or more of fresh cream, and if the content of fresh cream increases, flavor will improve.

The composition ratio of the enrobed chocolate 13 is cacao mass 20.0% by weight, whole milk powder 20.0% by weight, cocoa butter 12.0% by weight, vegetable oil and fat 8.0% by weight, sugar 39.4% by weight, lecithin 0 0.5% by weight and 0.1% by weight of vanilla flavor.
In this embodiment, the chocolate portion 1 has a total weight of 15.0 g, and the shell chocolate 11, the raw chocolate 12, and the enrobe chocolate 13 constituting each layer have a weight ratio of 3.0 g ( 20.0 wt%), raw chocolate 12 is 7.0 g (46.7 wt%), and enrobed chocolate 13 is 5.0 g (33.3% wt).

FIG. 3 is a manufacturing process flowchart showing the manufacturing process of the chocolate food 10 shown in FIG. 1 in order.
With reference to FIG. 3, the manufacturing process (manufacturing method) of the chocolate food 10 is demonstrated.
First, chocolate as a raw material of the shell chocolate 11 is prepared (S1), tempered (S2), put in a predetermined mold, and the shell chocolate 11 is molded (S3). The chocolate as a raw material has the component ratio of the shell chocolate 11 described in Table 1. In the shell molding (S3), the shell chocolate 11 is molded by being put in a mold and having an outer shape of, for example, a substantially spherical shape and a cavity formed therein.

The molded shell chocolate 11 is cooled together with the mold, cooled, and solidified (S4).
In parallel with the process up to the solidification of the shell chocolate 11, a chocolate raw material for the raw chocolate 12 is prepared (S5) and dissolved (S6), and at the same time, a fresh cream, a fragrance, a liquor and sorbitol are prepared (S7). It is melted (S8) and mixed with the melted chocolate raw material (S9). Thereby, the raw chocolate 12 is made. And the produced raw chocolate 12 is filled in the internal cavity of the solidified shell chocolate 11 (S10). That is, center depot is performed. For example, a small hole is formed in a part of the shell chocolate 11 and a filling nozzle for the raw chocolate 12 is inserted into the small hole so that the raw chocolate 12 is injected into the internal cavity of the shell chocolate 11. Is done.

As in this example, first, when a manufacturing method is adopted in which a shell chocolate 11 having a cavity formed therein is molded with a mold, and raw chocolate 12 is filled into the inner cavity of the molded shell chocolate 11, There is an advantage that a predetermined amount of raw chocolate 12 can be reliably filled in the shell chocolate 11, and a stable chocolate food 10 having a consistent quality can be produced.

Then, the stick 2 is prepared (S11), and the hole for filling the raw chocolate 12 formed in the shell chocolate 11 is used, passes through the shell chocolate 11 through the hole, and reaches almost the center of the raw chocolate 12. Thus, one end of the stick 2 is inserted (inserted) (S12).
And the chocolate food of the 2 layer structure of the shell chocolate 11 and the raw chocolate 12 in which the stick 2 was inserted is cooled by a cooler process (S13), and a shape is stabilized.

Next, a chocolate raw material for the enrobe chocolate 13 is prepared (S14), it is tempered (S15), and the enrobe chocolate 13 is coated so as to wrap the shell chocolate 11 (S16). 1 is made.
And the chocolate part 1 is cooled by a cooler process (S17), a shape is stabilized, and then it is sent to a packaging machine and packaged (S18), and is boxed as a product (S1).
9).

FIG. 4 is a half cross-sectional front view for explaining the configuration of a chocolate food 10B according to another embodiment of the present invention.
The feature of this embodiment is that the chocolate portion 1 has a two-layer structure instead of a three-layer structure as in the previous embodiment.
Further, the stick 2 is not provided with a swollen portion as the grip portion 3 at the upper end thereof. The shape of the stick 2 may be an elongated rod-like shape like the shape shown in FIG. 4, or may have the grip portion 3 as in the previous embodiment. The stick 2 is made of plastic as in the previous embodiment.

In the embodiment shown in FIG. 4, the chocolate part 1 is composed of a shell chocolate 11 constituting the outside thereof and a raw chocolate 12 filled in an internal cavity formed in the shell chocolate 11.
Table 2 shows a list of component ratios of the shell chocolate 11 and the raw chocolate 12 in the chocolate part 1 shown in FIG.

In this embodiment, the shell chocolate 11 in the chocolate part 1 is 20.0% by weight of cacao mass, 20.0% by weight of whole milk powder, 13.0% by weight of cocoa butter, 5.0% by weight of vegetable oil and fat, and 42.0% by weight of sugar. %, Emulsifier 0.5% by weight, and fragrance 0.1% by weight. The total amount is 100.6% by weight, and this indicates that the emulsifier and the fragrance may have a constitution in which a minute amount is added.

On the other hand, the raw chocolate 12 is cacao mass 14.0%, whole milk powder 14.0%, cocoa butter 9.0%, vegetable oil and fat 4.0%, sugar 29.0%, fresh cream 20.0 The weight ratios are: wt%, sorbitol 7.0 wt%, western liquor 3.0 wt%, emulsifier 0.4 wt%, and fragrance 0.1 wt%.
And as for the chocolate part 1 which concerns on this Example, the whole weight is 28.0g, the weight of the shell chocolate 11 is 8.0g (28.6 weight%), and the raw chocolate 12 is 20.0g (71). .4% by weight).

In FIG. 5, the flowchart of the manufacturing process of the chocolate foodstuff 10B (chocolate foodstuff 10B which has the two-layer chocolate part 1) demonstrated with reference to FIG. 4 and Table 2 is shown.
The feature in the manufacturing process of this chocolate food 10B is that the chocolate part 1 is made by a so-called one-shot deposition method.
That is, first, chocolate as a raw material of the shell chocolate 11 is prepared (P1) and tempered (P2). Also, chocolate as raw material of raw chocolate 12 is prepared (P3) and tempered (P4), and fresh cream, flavor, western liquor and sorbitol to be mixed are prepared (P5), dissolved (P6), Is mixed with tempered chocolate (P7).

And the raw chocolate 12 made by mixing and the tempered shell chocolate 11 are for a one shot depot having two outlets, a central outlet formed in a concentric circle shape and a peripheral outlet surrounding the central outlet. A nozzle is used and poured into the mold at the same time (P8). That is, the chocolate part 1 is formed by what is called a one-shot deposit (P8).

FIG. 6 shows a detailed sectional view of a nozzle and a mold for one-shot deposition.
In the one-shot deposition, a dedicated nozzle 20 is used. As described above, the nozzle 20 has the two

nozzle ports

21 and 22 formed concentrically. The central nozzle port 21 is a nozzle for sending out the raw chocolate 12. A ring-shaped nozzle port 22 is arranged so as to surround the central nozzle port 21. The ring-shaped nozzle port 22 is a nozzle for sending out the shell chocolate 11 that forms the outer shape. Such a nozzle 20 is used, and the raw chocolate 12 is injected from the central nozzle port 21 and the shell chocolate 11 is simultaneously injected from the outer ring-shaped nozzle port 22 into the molding chamber 24 formed in the mold 23, whereby the shell chocolate 11 Constitutes an outer layer, and a chocolate part 1 having a two-layer structure in which raw chocolate 12 is filled inside can be produced.

Returning to FIG. 5, after the shell chocolate 11 and the raw chocolate 12 are poured and molded at the same time, the stick 2 is prepared (P9), and the stick 2 is inserted (P10). And the chocolate part 1 is cooled by a cooler process (P11), and is solidified and made into the stable shape.
Then, after the demolding process (P12) in which the mold 23 is removed, the mold 23 is packaged (P13) and becomes a product (P14).

Further, the two-layer chocolate food 10B formed by the one-shot deposit may be further covered with enrobed chocolate to form a three-layer chocolate food.
In addition, instead of forming the chocolate food product 10B having the two layers of the chocolate portion 1 with a so-called one-shot deposit, first, the shell chocolate 11 is formed and the internal cavity of the shell chocolate 11 is formed as in the previous embodiment. It may be made by a manufacturing process in which raw chocolate 12 is filled.

In each of the above-described embodiments, it has been described that it is raw chocolate 12 that fills the internal cavity of the shell chocolate 11, but instead of the raw chocolate 12, a chocolate food filled with a soft material other than the raw chocolate. It is also possible.
Table 3 shows the results of comparative tests with products of other companies regarding the dissolution time of the chocolate food 10B according to the above example (two-layer chocolate food whose structure has been described with reference to FIG. 4).

From the results of Table 3, it can be seen that the chocolate food 10B according to the example of the present invention is easily meltable in a short time with respect to a relatively small amount of milk.
The present invention is not limited to the embodiments described above, and various modifications can be made within the scope of the claims.

DESCRIPTION OF SYMBOLS 1 Chocolate part 2 Stick 3 Grasping part 4 Milk 10, 10B Chocolate food 11 Shell chocolate 12 Fresh chocolate 13 Enrobe chocolate 20 Nozzle for one shot deposit 21 Central nozzle opening 22 Ring-shaped nozzle opening 23 Mold 24 Molding room

Claims

Chocolate food for making hot chocolate drinks,
A chocolate portion that can be dissolved by soaking in a warm liquid;
One end is inserted into the chocolate part, including the stick part for gripping the other end side and handling the chocolate part,
The chocolate part is
Shell chocolate made of a predetermined first component that forms an outer shape and has a cavity formed therein,
A chocolate food, characterized in that it has a fresh chocolate that is filled in the internal cavity of the shell chocolate and is composed of a predetermined second component containing a fresh cream.
2. The chocolate food according to claim 1, wherein the composition ratio of the shell chocolate and the raw chocolate is 20 to 30% by weight for the shell chocolate and 70 to 80% by weight for the raw chocolate.
The chocolate food according to claim 1 or 2, further comprising an enrobed chocolate covering the shell chocolate.
The composition ratios of the shell chocolate, fresh chocolate and enrobe chocolate are 20 ± a wt%, 50 ± b wt% and 30 ± c wt%, and 0 ≦ a, b, c ≦ 5, The chocolate food according to claim 3.
A method for producing a chocolate food product according to any one of claims 1 to 4,
Forming and solidifying hollow shell chocolate;
Filling the shell chocolate with fresh chocolate;
Inserting one end of the stick through the shell chocolate so as to reach the raw chocolate with respect to the shell chocolate filled with the raw chocolate,
And a step of cooling the shell chocolate and the raw chocolate to stabilize the shape in a state where one end of the stick is inserted, and a method for producing a chocolate food product.
A method for producing a chocolate food product according to any one of claims 1 to 4,
Using a one-shot depot nozzle that has two nozzle ports formed in a concentric circle shape, raw chocolate is delivered from the central nozzle port, and at the same time, shell chocolate is fed from a ring-shaped nozzle port that surrounds the central nozzle port. Process to send out,
Inserting one end of the stick through the shell chocolate so as to reach the raw chocolate with respect to the two layers of chocolate filled with the raw chocolate inside and covered with the shell chocolate on the outside;
And a step of cooling the shell chocolate and the raw chocolate to stabilize the shape in a state where one end of the stick is inserted, and a method for producing a chocolate food product.
Furthermore, the manufacturing method of the chocolate foodstuff of Claim 5 or 6 including the process of covering the outer side of shell chocolate with enrobe chocolate, and cooling and stabilizing a shape.