WO2015064461A1 - チョコレートの製造方法及びチョコレート製造装置 - Google Patents

チョコレートの製造方法及びチョコレート製造装置 Download PDF

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Publication number
WO2015064461A1
WO2015064461A1 PCT/JP2014/078180 JP2014078180W WO2015064461A1 WO 2015064461 A1 WO2015064461 A1 WO 2015064461A1 JP 2014078180 W JP2014078180 W JP 2014078180W WO 2015064461 A1 WO2015064461 A1 WO 2015064461A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
belt conveyor
stock solution
cooling
molding
Prior art date
Application number
PCT/JP2014/078180
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English (en)
French (fr)
Japanese (ja)
Inventor
俊佑 郷
辰也 安達
Original Assignee
大東カカオ株式会社
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Filing date
Publication date
Application filed by 大東カカオ株式会社 filed Critical 大東カカオ株式会社
Priority to CN201480060125.1A priority Critical patent/CN105744841B/zh
Publication of WO2015064461A1 publication Critical patent/WO2015064461A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
    • A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support

Definitions

  • the present invention relates to a chocolate manufacturing method and a chocolate manufacturing apparatus.
  • Chocolate is made from cocoa ingredients (cocoa mass, cocoa powder, cocoa butter), edible oils and fats, sugars, dairy products (milk powder), fragrances, emulsifiers, etc.
  • Manufactured by conching (scouring), and further tempering (temperature adjustment), molding, and cooling are performed as necessary to obtain a product.
  • the manufactured chocolate is once stored in a storage tank after being taken out of the conching apparatus, and thereafter tempering (temperature adjustment), molding, and cooling are performed. Details of each step are as follows.
  • a chocolate dough is obtained by mixing cocoa ingredients with sugars such as sugar and powdered milk so that they are homogeneously heated with a mixer.
  • Refining (atomization)
  • the chocolate dough obtained in (1) is crushed with a roll refiner and is atomized to a particle size of about 20 ⁇ m.
  • Refining (atomization) usually consists of two stages of pre-refining and end-refining.
  • pre-refining a pre-refiner having two rolls is used to atomize to a particle size of 100 to 130 ⁇ m, and then end refinement.
  • an end refiner having five rolls is used to atomize to a particle size of about 20 ⁇ m.
  • Tempering temperature control
  • Tempering Stirring while adjusting the temperature of the chocolate stock solution obtained by conching by using a tempering machine, etc., to make the fat and oil crystals in the chocolate stable crystals and to give the chocolate surface gloss.
  • tempering may not be performed (no temper type).
  • Examples of the method for molding chocolate include a method of molding chocolate into chips using a piston-type depositor (see, for example, Patent Document 1).
  • an object of the present invention is to provide a chocolate manufacturing method and a chocolate manufacturing apparatus that are excellent in manufacturing efficiency in the molding / cooling process and that can provide a plurality of molding / cooling lines in a space-saving manner. .
  • the present invention provides the following [1] to [5].
  • [1] A first forming step of forming a chocolate undiluted solution on the first belt conveyor, and a second forming of forming a chocolate undiluted solution on the second belt conveyor provided on the upper stage of the first belt conveyor.
  • a chocolate undiluted solution formed on the first and second belt conveyors through a multi-stage belt conveyor type cooling device through which at least the first and second belt conveyors can pass to cool and solidify the chocolate
  • the first molding step is performed on the first belt conveyor using a rotary molding machine having a rotary roll having a plurality of openings formed on the surface thereof capable of discharging a chocolate stock solution.
  • a method for producing chocolate which is a process for forming a chocolate stock solution into chips (except for a production method in which a mold is transferred).
  • the second belt conveyor is provided at the uppermost stage, and the second molding step is a step of molding a chocolate stock solution into a plate shape on the second belt conveyor, and the cooling step
  • a third molding process for performing the same process as the first molding process, and on the third belt conveyor
  • the method for producing chocolate according to [1] or [2] further including a cooling step in which the formed chocolate stock solution is passed through the cooling device of the multi-stage belt conveyor type to be cooled and solidified.
  • a rotary molding machine having a rotary roll having a plurality of openings formed on its surface capable of discharging chocolate stock solution, a first belt conveyor in a production line using the rotary molding machine, and the first A chocolate manufacturing apparatus comprising one or more belt conveyors provided in the upper stage of the belt conveyor and a cooling device through which the first belt conveyor and the one or more belt conveyors can pass (however, a mold is transferred) Excluding manufacturing equipment).
  • the uppermost one of the one or more belt conveyors is a belt conveyor capable of forming a chocolate stock solution into a plate shape, and the chocolate manufacturing apparatus cuts the chocolate formed into a plate shape into a square shape.
  • the chocolate manufacturing apparatus according to the above [4] comprising a cutter that can be used.
  • the present invention it is possible to provide a chocolate manufacturing method and a chocolate manufacturing apparatus that are excellent in manufacturing efficiency in the molding / cooling process and that can be provided with a plurality of molding / cooling lines in a space-saving manner.
  • the chocolate manufacturing method includes a first forming step of forming a chocolate undiluted solution on the first belt conveyor, and a second belt provided on the upper or lower stage of the first belt conveyor.
  • various types of molding machines such as a rotary molding machine and a piston-type depositer are used to mold chocolate into various shapes such as chips, plates, and squares. Can do.
  • FIG. 1 is a schematic view for explaining a manufacturing process of a chocolate manufacturing method according to an embodiment of the present invention, and is a view of a manufacturing line as viewed from the side.
  • the embodiment of the present invention will be described with reference to FIG. 1, but the present invention is not limited to this.
  • the chocolate manufacturing method includes a first forming step of forming a chocolate stock solution on the lower belt conveyor 11 which is the first belt conveyor, and a first step provided in the upper stage of the lower belt conveyor 11.
  • first cooling tunnel 1 and second cooling tunnel 2 a corrugated belt type cooling device
  • molding process is the process of shape
  • the number, diameter, and pitch of the openings are not particularly limited, and a rotary molding machine in which openings having a desired number or diameter are formed at a desired pitch can be used.
  • the chocolate stock solution molded into a chip shape is running by operating the pump included in the rotary molding machine 10 to discharge the chocolate stock solution from the opening.
  • the pump included in the rotary molding machine 10 are placed on the lower belt conveyor 11 one after another and carried.
  • the amount of chocolate supplied to the rotary molding machine 10 without changing the diameter of the plurality of openings of the rotary molding machine 10, the speed of the belt conveyor, the rotary mold A step of placing the chip-shaped chocolate stock solution having different particle diameters on the lower belt conveyor 11 by changing the distance between the molding machine and the belt conveyor and the rotation speed of the rotary roll provided in the rotary molding machine 10 can be included.
  • chip-shaped chocolates having different diameters and weights per grain can be manufactured without changing the molding machine itself or the rotating roll.
  • the range of the particle size that can be manufactured also varies depending on the opening diameter of the rotary molding machine 10.
  • the chocolate stock solution used in the first molding step can be obtained by a production method that is usually performed, but the viscosity of the chocolate stock solution is preferably 5000 to 50000 cp, more preferably 7000 to 50000 cp, More preferably, it is 10,000 to 50000 cp, and most preferably 15000 to 45000 cp.
  • the use of a chocolate stock solution having a viscosity in the above range is desirable from the viewpoint of production efficiency, and is also desirable from the viewpoint of stably obtaining a chocolate having a good shape.
  • each chip-shaped undiluted chocolate solution is difficult to spread and stick on the belt conveyor, and when a rotary molding machine is used, from the opening of the rotating roll. The chocolate stock solution is easily released.
  • the oil content of the chocolate undiluted solution used in the first molding step is preferably 28 to 42% by mass, more preferably 29 to 40% by mass, and further preferably 30 to 38% by mass. 31 to 35% by mass is most preferable.
  • the chocolate in the present invention is not limited to the rules (fair competition rules regarding the display of chocolates) or the provisions of laws and regulations, but refers to chocolates using components derived from cocoa beans. Furthermore, this includes chocolate and quasi-chocolate as referred to in the Fair Competition Code (National Chocolate Fair Trade Council) regarding the display of chocolates. Moreover, in this invention, it can be set as the color chocolate etc. which gave desired color based on dark chocolate, milk chocolate, white chocolate, and also white chocolate.
  • components that are usually blended in chocolate can be blended.
  • the components blended in chocolate include, for example, cacao mass, cocoa powder, sugar (sugar, lactose, etc.), milk powder (whole milk powder, skim milk powder, etc.), fat (cocoa butter, cacao substitute fat, etc.), emulsifier, A fragrance
  • the chip-shaped chocolate stock solution formed on the lower belt conveyor 11 is allowed to pass through a cooling device (first cooling tunnel 1 and second cooling tunnel 2) of a plurality of belt conveyor types. And solidify by cooling to obtain a chip-like chocolate 100.
  • a multi-stage belt conveyor type cooling device refers to a cooling device through which a plurality of belt conveyors arranged in the vertical direction can pass.
  • the cooling device including the first cooling tunnel 1 and the second cooling tunnel 2 divided in the traveling direction of the belt conveyor is used.
  • the cooling device including only the first cooling tunnel 1 and three or more cooling devices are used.
  • a cooling device having a cooling tunnel may be used, and any shape and number of cooling devices may be used as long as a plurality of belt conveyors can pass through and the chocolate stock solution can be cooled and solidified.
  • the second forming step is preferably a step of forming the chocolate stock solution into a plate shape on the upper belt conveyor 21.
  • the plate-shaped chocolate stock solution formed on the upper belt conveyor 21 is cooled and solidified by passing through the uppermost stage in the cooling device (first cooling tunnel 1) of the multi-belt belt conveyor type. It is preferable to include a cooling step for obtaining the chocolate 200 and a cutting step for cutting the plate-shaped chocolate 200 on the upper belt conveyor 21.
  • a belt conveyor for forming a chocolate stock solution into a plate shape has crosspieces (height: for example, 5 to 20 mm) on both side ends of the belt conveyor.
  • the chocolate stock solution is preferably supplied onto the upper belt conveyor 21 using the filling machine 20.
  • the filling machine 20 used in the embodiment of the present invention is not particularly limited and can be used as long as it can be filled on a belt conveyor for forming a chocolate stock solution into a plate shape. In this case, there are cases where a restriction is provided in the height direction.
  • the chocolate stock solution is filled on the running upper belt conveyor 21 and carried.
  • the chocolate stock solution to be subjected to the second molding step can be obtained by a usual production method, but the viscosity of the chocolate stock solution is preferably 100 to 100,000 cp, more preferably 500 to 30,000 cp, More preferably, it is 1000 to 30000 cp.
  • the oil content of the chocolate stock solution to be subjected to the second molding step is preferably 26 to 80% by mass, more preferably 28 to 70% by mass, and further preferably 30 to 60% by mass. .
  • the plate-shaped chocolate undiluted solution formed on the upper belt conveyor 21 is passed through a multi-stage belt conveyor type cooling device (first cooling tunnel 1) to be cooled and solidified.
  • first cooling tunnel 1 a multi-stage belt conveyor type cooling device
  • a plate-shaped chocolate 200 is obtained.
  • the plate-shaped chocolate 200 that has passed through the first cooling tunnel 1 is cut on the upper belt conveyor 21.
  • the rectangular chocolate 201 is obtained by cutting the plate-shaped chocolate 200 with the vertical cutter 22 and the horizontal cutter 23 provided above the upper belt conveyor 21 and in parallel with the belt conveyor traveling direction. Can do.
  • the rectangular chocolate 201 can be obtained by cutting the plate-shaped chocolate 200 with only the crossing cutter 23.
  • the molded product in the upper stage (here, plate or square chocolate) falls and is mixed with the lower molded product (here, chip-shaped chocolate). It is preferable to provide a tray (for example, made of stainless steel) between the upper belt conveyor and the lower belt conveyor.
  • the rectangular chocolate is manufactured in the second molding step on the upper belt conveyor, but the present invention is not limited to this.
  • the first molding is performed on the upper belt conveyor.
  • a third molding step in which the same steps as the first molding step are performed, and the chocolate stock solution molded in a chip shape on the belt conveyor in the third step is a cooling device (first cooling tunnel 1) And a cooling step of passing through the second cooling tunnel 2) and solidifying by cooling to obtain a chip-shaped chocolate.
  • the present invention provides the following: “The forming step of forming a chocolate undiluted solution on a plurality of belt conveyors installed in the vertical direction, and the multi-stage belt conveyor comprising the chocolate undiluted solution formed on the plurality of belt conveyors. It can be paraphrased as “a method for producing chocolate,” which includes a cooling step of passing through a cooling device of a multi-stage belt conveyor type that can pass and solidifying by cooling.
  • the number of stages of the belt conveyor is preferably 2 to 5 stages, more preferably 2 to 4 stages, and most preferably 2 to 3 stages.
  • the chocolate which concerns on embodiment of this invention is manufactured by the manufacturing method of the chocolate which concerns on embodiment of the said invention.
  • chip-shaped chocolates having different diameters of, for example, 3000 grains / kg to 30000 grains / kg can be produced by adjusting the production conditions as described above.
  • the chocolate (for example, square shape) from which chip-shaped chocolate differs in shape can be manufactured simultaneously.
  • the chocolate according to the embodiment of the present invention uses a rotary molding machine (rotary molding machine 10) having a rotary roll having a plurality of openings formed on the surface capable of discharging a chocolate stock solution, and the rotary molding machine 10.
  • the lower belt conveyor 11 which is the first belt conveyor in the production line
  • the upper belt conveyor 21 which is the second belt conveyor provided on the upper stage of the lower belt conveyor 11, the lower belt conveyor 11 and the upper belt conveyor 21 It can manufacture with the chocolate manufacturing apparatus provided with the cooling device (1st cooling tunnel 1 and 2nd cooling tunnel 2) which can pass.
  • the chocolate manufacturing apparatus In the case of three or more stages, it can be manufactured by a chocolate manufacturing apparatus provided with a belt conveyor having three or more stages and a cooling device through which the three or more stages of conveyors can pass.
  • the upper belt conveyor 21 is preferably a belt conveyor (belt conveyor having bars on both side ends) capable of forming a chocolate stock solution into a plate shape.
  • the chocolate manufacturing apparatus is a chocolate molded into a plate shape. Can be cut into a square shape (vertical cutting cutter 22 and horizontal cutting cutter 23).
  • the chocolate manufacturing apparatus preferably includes a filling machine (filling machine 20) that can supply a chocolate stock solution to a belt conveyor (upper belt conveyor 21) that can be formed into a plate shape.
  • the number of stages of the belt conveyor of the chocolate manufacturing apparatus according to the embodiment of the present invention is preferably 2 to 5 stages, more preferably 2 to 4 stages, and most preferably 2 to 3 stages.
  • molding / cooling process and the said manufacturing method can be provided. That is, since a plurality of stages of production lines can be provided in the height direction, the production efficiency can be increased in a small space. Thereby, not only the same shape can be manufactured simultaneously in large quantities, but also different shapes can be manufactured simultaneously. The effect is remarkable in the embodiment using the rotary molding machine 10 which does not take up a space in the height direction as compared with a general piston type depositor.
  • a chocolate stock solution of about 200 to 600 kg per hour can be molded, compared with the case of using a general piston type depositor.
  • the processing efficiency can be increased by about 2 to 5 times per line (one stage).
  • a rotary molding machine when a rotary molding machine is used, a chocolate having a good shape can be stably produced with a high yield under the aforementioned predetermined conditions.
  • the cooling capacity of the cooling apparatus is maximized. It is possible.
  • the cooling capacity of the cooling device is designed so that a product requiring the most cooling at the time of manufacture can be manufactured. Therefore, when manufacturing a product that does not require much cooling using a conventional one-stage belt conveyor and a cooling device that allows the belt conveyor to pass through only one stage, the cooling capacity of the cooling apparatus is maximized. Since it is not necessary to utilize it to the limit, the cooling device cannot be fully utilized, and the cooling device is operated in a state where the remaining power remains.
  • the cooling capacity of the cooling device remaining in the production on the one-stage belt conveyor can be utilized for the production on the other belt conveyor.
  • the cooling capacity can be maximized, and the cooling device can be used effectively.
  • Example 10 is a reference example.
  • the no-tempered chocolate stock solutions of Examples 2, 3, and 7 are usually prepared using edible fats and oils, sugars, dairy products (milk powder), cacao ingredients (cacao mass, cocoa powder, cocoa butter), emulsifiers, flavors and the like as raw materials. According to the method, the raw material was obtained by mixing (mixing), refining (atomization), and conching (scouring).
  • the temper type chocolate stock solutions of Examples 1, 4 to 6, and 8 to 10 were obtained by performing tempering (temperature adjustment) after conching (scouring) in the same manner as in the production of the no temper type chocolate stock solution. .

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
PCT/JP2014/078180 2013-10-31 2014-10-23 チョコレートの製造方法及びチョコレート製造装置 WO2015064461A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201480060125.1A CN105744841B (zh) 2013-10-31 2014-10-23 巧克力的制造方法和巧克力制造装置

Applications Claiming Priority (2)

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JP2013-226116 2013-10-31
JP2013226116A JP5514946B1 (ja) 2013-10-31 2013-10-31 チョコレートの製造方法及びチョコレート

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CN (1) CN105744841B (zh)
MY (1) MY160182A (zh)
WO (1) WO2015064461A1 (zh)

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GB2585324B (en) * 2018-09-26 2023-06-14 Kraft Foods Schweiz Holding Gmbh Methods and apparatus for manufacturing confectionery pieces

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0411843A (ja) * 1990-04-28 1992-01-16 Kanebo Ltd 多種成型商品の同時生産方法及びその生産装置
JPH08182466A (ja) * 1994-12-28 1996-07-16 Takaoka Shokuhin Kogyo Kk 表裏面に曲面を有するチョコレートの成形方法
JPH10210934A (ja) * 1997-01-30 1998-08-11 Morinaga & Co Ltd 焼き菓子の製造法
JP2007116988A (ja) * 2005-10-28 2007-05-17 Meiji Seika Kaisha Ltd チョコレート製造システム
JP2008125384A (ja) * 2006-11-17 2008-06-05 Tokyo Food Kk 耐熱性トッピング材

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1013554A3 (nl) * 2000-06-14 2002-03-05 Dijck Jan Van Werkwijze en inrichting voor het vervaardigen van dunne stukjes uit chocolade.
CN202068889U (zh) * 2011-04-27 2011-12-14 如皋市包装食品机械有限公司 一种巧克力浇注生产线
CN202232821U (zh) * 2011-09-14 2012-05-30 天津世纪茂源机械有限公司 全自动巧克力豆成型机
CN203152404U (zh) * 2011-12-28 2013-08-28 上海勤辉食品机械有限公司 一种巧克力隧道冷却设备

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0411843A (ja) * 1990-04-28 1992-01-16 Kanebo Ltd 多種成型商品の同時生産方法及びその生産装置
JPH08182466A (ja) * 1994-12-28 1996-07-16 Takaoka Shokuhin Kogyo Kk 表裏面に曲面を有するチョコレートの成形方法
JPH10210934A (ja) * 1997-01-30 1998-08-11 Morinaga & Co Ltd 焼き菓子の製造法
JP2007116988A (ja) * 2005-10-28 2007-05-17 Meiji Seika Kaisha Ltd チョコレート製造システム
JP2008125384A (ja) * 2006-11-17 2008-06-05 Tokyo Food Kk 耐熱性トッピング材

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JP5514946B1 (ja) 2014-06-04
JP2015084716A (ja) 2015-05-07
MY160182A (en) 2017-02-28
CN105744841A (zh) 2016-07-06
CN105744841B (zh) 2017-12-01

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