WO2015170587A1 - Method for manufacturing coated molded chocolate products - Google Patents

Abstract

The present invention addresses the problem of stably and efficiently manufacturing molded chocolate products that are coated with a coating agent such as shellac while preventing the occurrence of mutual adhesion. By first sprinkling an edible powder to the surface of molded chocolate products and then coating the molded chocolate products with a coating agent such as shellac, coated molded chocolate products can be obtained while extremely lowering the rate of incidence of defectives, even if the molded chocolate products are in a shape with a planar face and, therefore, particularly liable to adhere to each other. Further, the production efficiency can be largely improved by selecting, as the edible powder, a powder comprising a saccharide having a grain size of 100-300 μm as a main component.

Description

Method for producing coated molded chocolates

The present invention relates to a method for producing a molded chocolate coated with a coating agent such as shellac.

Molded chocolates such as chip chocolate are widely used in various types of bread and confectionery, but especially in the case of small grains, the surface area is large, so it is easily affected by temperature and humidity, and problems such as deformation and sugar bloom are likely to occur. . For the purpose of imparting durability to molded chocolates, a method of immersing in a shellac ethanol solution having a specific concentration to coat the surface is known (Patent Document 1). Here, as a coating method, it is efficient to manufacture with a rotating pot such as a revolving pan. In this case, individual molded chocolates are placed inside the pot with the shellac on the surface not completely solidified and dried. Because of the free rotation, a problem called “twin” or “Abek” in which two or more stick to each other occurs, resulting in a defective product. In particular, in the case of a shape having a flat surface such as a tip (cone), since the flat surfaces are more likely to contact each other than a curved surface, the occurrence of problems is significant. In this regard, a method of providing irregularities on the bottom surface of the chip chocolate has been proposed (Patent Document 2). However, in chocolates mainly produced by cut molding such as a rectangular parallelepiped and a cube, all cut surfaces are basically flat. Therefore, this means has limitations. Therefore, it has been demanded to provide a method for producing molded chocolates coated with a coating agent such as shellac so that mutual adhesion does not occur regardless of the shape and the molding method.

The present applicant has previously found that the above problem can be solved by first coating the surface of molded chocolate with edible powder (Patent Document 3). Since it is cumbersome and time consuming, there remains room for study on improving production efficiency.

Japanese Patent Laid-Open No. 6-13692 JP 2009-291142 A Japanese Patent Application No. 2012-269913

An object of the present invention is to provide a method for stably and efficiently producing molded chocolates coated with a coating agent such as shellac.

As a result of intensive research on the above problems, the present inventors first coated the edible powder on the surface of the molded chocolates, in particular, a powder having a particle size of 100 to 300 μm and containing a saccharide as a main component. By coating the agent, it was found that the coating process can be made much more efficient while significantly reducing the incidence of defective products, and the present invention has been completed.

According to the present invention, molded chocolates coated with a film agent such as shellac can be stably and efficiently produced.

Hereinafter, the present invention will be specifically described.

(Chocolate)
The chocolates in the present invention are those in which fats and oils form a continuous phase, and include chocolate and chocolate-like foods. Chocolate includes “chocolate dough” and “quasi-chocolate dough” according to the “Fair Competition Rules for the Display of Chocolate” (March 29, 1971, Fair Trade Commission Notification No. 16). This refers to a product obtained by using a cacao mass, cocoa butter, cocoa powder and sugars prepared from beans as raw materials, and adding other edible fats and oils, dairy products, fragrances and the like as necessary, followed by a normal chocolate manufacturing process. Chocolate-like food is other fats and oils (CBE called 1,3-saturated, 2-saturated triglyceride instead of part or all of cocoa butter for the purpose of improving physical properties and saving manufacturing costs. It is suitable for the coating of laurin type, high elaidic acid type and low trans non-laurin type hard butter called CBR, as well as confectionery, bread, and frozen confectionery. And various oils and liquid oils having a melting point to a low melting point).

The molded chocolates of the present invention refer to those obtained by molding the above chocolates into an arbitrary shape. Examples of the molding means include dropping the chocolate solution onto a flat plate (deposit molding), pouring it into a mold having a predetermined shape, and pouring it onto a flat plate and cutting it into a predetermined shape before solidifying. Although the shape is not particularly limited, the manufacturing method disclosed in the present invention is more likely to cause adhesion problems in the coating process and has a shape with at least one plane, specifically a chip shape (conical shape). ), Molded chocolates exemplified by pellets, rectangular parallelepipeds, cubes, cylinders and the like.

In the present invention, edible powders exemplified by powdered chocolates, powdered sugar, powdered cellulose, cocoa powder and the like are mixed with molded chocolates in advance and applied to the surface. The method of dusting is not particularly limited, and examples thereof include a method in which a mixture previously mixed with molded chocolate in a container is charged into the rotary kettle, and is sequentially added in the rotary kettle. The addition and mixing amount of edible powder can be adjusted as appropriate according to various conditions such as the shape and surface area of the molded chocolates. For example, in the case of a cone-shaped chip chocolate having a bottom diameter and a height of about 4 mm each. The standard is about 0.05% to 2% with respect to the chocolate weight.

Here, as the edible powder, a coating agent is selected by selecting a powder having a particle size (maximum particle size) of preferably 100 to 300 μm, more preferably 100 to 250 μm, and most preferably 120 to 250 μm, in particular, a saccharide as a main component. Even if the input amount per time is increased, the occurrence of mutual adhesion in the final product can be effectively suppressed, so that the production efficiency can be greatly increased. However, since it may take a long time for the drying process if an excessive amount of the coating agent is added at one time, it is desirable that the amount (number of times) of the coating agent is appropriately set while considering the overall balance in the process.

Saccharides may be powdered saccharides such as powdered sugar (powdered sugar) obtained by grinding sugar (sucrose) crystals, as well as lactose, glucose, and fructose crystals. Any of them can be used. Those having a specific particle size adjusted by sieving or the like can be appropriately used. Moreover, saccharides may be one kind or a mixture of two or more kinds. “The main component is a saccharide” means that about 70% by weight or more, preferably 80% by weight or more, most preferably 90% by weight or more of the edible powder is a saccharide. May contain edible powders such as dextrin and corn starch as long as they do not interfere with the effects of the present invention.

Subsequently, a coated molded chocolate is obtained by coating the surface with one or more kinds of film agents selected from edible waxes and shellacs. The amount of the coating agent can be appropriately adjusted depending on the shape and surface area of the molded chocolates, desired durability, physical properties of the coating agent, and the like. For example, when a shellac 68% ethanol formulation is used for a cone-shaped chip chocolate having a bottom diameter and a height of about 4 mm each, the use of about 0.5 to 3% with respect to the chocolate weight can be exemplified.

The method and means for coating are not particularly limited, but it is preferable to use a rotary hook such as a revolving pan from the viewpoint of manufacturing efficiency. The method of coating with a rotary kettle may be in accordance with an ordinary method, for example, a method of feeding molded chocolates and then edible powder while rotating the kettle at about 10 to 30 rpm, and then feeding a coating agent.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. In the text,% and part mean weight basis unless otherwise specified.

[Example 1]
A powdered chocolate having a particle size of about 20 μm was prepared by rolling in a conventional manner using 24 parts of cacao mass, 7 parts of cocoa, 62 parts of sugar, 7 parts of cocoa butter and 0.3 part of lecithin. Separately, the inner temperature of the revolving pan is set at a surface temperature of 26 ° C., and rotated at 24 rpm, while commercially available chip chocolate (product name: chip chocolate sweet 045, manufactured by Fuji Oil Co., Ltd., bottom diameter x height: about 4 100 parts of a 4 mm conical shape and a weight of about 0.045 g / piece) were added. Into this, 0.75 parts of the powdered chocolate at the beginning was put and sprinkled on the surface of the chip chocolate. Next, this was transferred to another kettle, and rotated as a small amount of shellac (trade name: FSP.NO.332, manufactured by Koyo Chemical Co., Ltd., 68% ethanol solution) 1.5 parts as a coating agent. The mixture was mixed for 1 minute and dried by applying cold air to obtain coated molded chocolate. Finally, when two or more were bonded, it was measured as a defective product, and the weight ratio was about 0.1%. As a result of visual evaluation of the appearance of the non-defective product, the surface was uniformly coated with shellac, and the powdered chocolate was good without being uncomfortable because it completely blended with the molded chocolate.

[Comparative Example 1]
A powdered chocolate was not mixed and a coated molded chocolate was produced in the same manner as in Example 1 except that. The defective product was about 60%.

(Table 1)

<Preliminary experiment for improving production efficiency>
For the purpose of improving production efficiency, a preliminary experiment was conducted in which the coating agent was added all at once instead of the step of dripping the coating agent little by little, and edible powders having a high effect of preventing mutual adhesion were screened.

(Experimental example 1)
During the process of Example 1, the entire amount of the coating agent was added at once to produce a coated molded chocolate. The defective product rate was 51.9%.

(Experimental example 2)
In place of the chocolate powder of Experimental Example 1, a trial production was similarly conducted using a commercially available cocoa powder (particle size of about 60 μm), and the defective product rate was 55.2%.

(Experimental example 3)
In place of the powdered chocolate in Experimental Example 1, a commercially available powdered sugar (particle size of about 200 μm) was used to make a prototype, and the defective product rate was 2.6%. Therefore, it was judged that there was the highest possibility of reducing the number of times the coating agent was charged.

(Experimental example 4)
When powdered sugar having a particle size of about 400 μm was used, the amount that did not adhere and remained on the bottom of the container at the stage of being applied to the surface of the molded chocolate was observed to be slightly higher than in Experimental Examples 1 to 3.

(Table 2) Preliminary test results with all coating agents added

[Example 2]
Set the inner temperature of the revolving pan at 26 ° C and rotate it at 24rpm. While rotating at 24rpm, commercial chip chocolate (Product name: Chip Chocolate Sweet 045, manufactured by Fuji Oil Co., Ltd., bottom diameter x height: approx. 4 x 4mm Of cone shape, weight of about 0.045g / piece). Here, 0.75 part of powdered sugar having a particle size of 200 μm was charged and applied to the surface of the chip chocolate. Next, this was transferred to another kettle, and a total amount of 1.5 parts of shellac (trade name: FSP.NO.332, manufactured by Koyo Chemical Co., Ltd., 68% ethanol solution) as a coating agent was added in 10 portions and rotated. , Mixed and dried to obtain a coated chocolate. Finally, two or more bonded materials were regarded as defective products, and their weight ratios were measured.

[Example 3]
During the process of Example 2, the shellac was charged 5 times, and the other processes were the same, and the coated molded chocolate was manufactured in the same process.

(result)
By using powdered sugar with a particle size of 200 μm, it was possible to manufacture while suppressing the occurrence rate of defective products even if the number of times the coating agent was charged (divided) was reduced, and the production process could be made more efficient.

(Table 3)

<Preparation of cubic chocolate>
After melting commercially available chocolate (product name: Sweet Chocolate E, manufactured by Fuji Oil Co., Ltd.), tempering operation is performed by a conventional method to solidify it into a sheet of about 7 mm thickness. Cut to obtain about 7 × 7 × 7 mm cubic chocolate (weight about 0.4 g / piece).

[Example 4]
The inner temperature of the revolving pan was set at a surface temperature of 26 ° C., and 100 parts of cubic chocolate was added while rotating at 24 rpm. Here, 0.5 part of lactose having a particle size of 150 μm was added and applied to the surface of the chip chocolate. Next, this was transferred to another kettle, and a total amount of 1.5 parts of shellac (trade name: FSP.NO.332, manufactured by Koyo Chemical Co., Ltd., 68% ethanol solution) as a coating agent was added in 10 portions and rotated. , Mixed and dried to obtain a coated chocolate. Finally, when two or more were bonded to each other as a defective product, the weight ratio was measured and found to be 1.3%.

[Comparative Example 2]
A coated chocolate was produced in the same manner as in Example 4 except that lactose was not mixed. The number of defective products was about 61.5%.

(Table 4)

Claims (5)

1. A method for producing a coated molded chocolate, wherein the surface of the molded chocolate is coated with edible powder and then coated with a coating agent.
2. The production method according to claim 1, wherein the particle size of the edible powder is 100 to 300 µm.
3. The manufacturing method of any one of Claim 1 thru | or 2 whose main component of an edible powder is saccharides.
4. Coated molded chocolates obtained by the production method according to any one of claims 1 to 3.
5. Coated molded chocolates comprising a molded chocolate, an edible powder attached to at least a part of the surface of the molded chocolate, and a surface layer composed of a coating agent.