JP2008109862A - Chocolate dough and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide chocolate dough having an excellent flavor, and to provide a method for producing the chocolate dough. <P>SOLUTION: This method for producing the chocolate dough which contains cacao mass and cocoa powder comprises the process of mixing cacao mass dough which has passed the atomizing process and the conching process, with cocoa powder dough which contains cocoa powder of a grain size of ≥27 μm at a ratio to bring cocoa powder content to 5 wt.%-15 wt.%. The chocolate dough contains cocoa powder of a grain size of ≥27 μm. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a chocolate dough that takes advantage of the unique flavor and texture of cocoa powder and a method for producing the same.

  The manufacturing method of chocolate dough is conventionally implemented as follows. That is, fats and emulsifiers such as cacao mass, saccharides, milk powder, cocoa butter and the like are mixed, and the solid content of the raw material is atomized with a refiner or the like to perform conching. Then, fats and oils, an emulsifier, a fragrance | flavor, etc. are added and it mixes until it becomes homogeneous, The chocolate material | dough of a final compounding composition is obtained.

  The atomization step is to atomize the raw material solids into particles having a size of 15 to 20 μm or less, which forms a fine texture and makes the mouthfeel and mouth melt when eating, which are characteristic of chocolate products. This can be done, for example, using an apparatus such as a refiner or ball mill.

  The conching performed in the production of chocolate dough is generally performed in order to evaporate the moisture in the dough, eliminate the unpleasant aroma derived from cacao mass, and obtain a smooth melted dough.

  Conching is a kneading effect mainly caused by shearing force generated by mechanical stirring, and varies depending on the amount of cacao mass blended, the type of conching machine, the dough temperature and time, and is usually performed for about 2 to 24 hours.

  Cocoa powder is obtained by defatting cocoa butter from cocoa mass, and unpleasant aromas and flavors derived from cocoa mass are partially disappeared during the production process, and a good flavor peculiar to cocoa powder is often expressed.

  In chocolate dough containing cocoa powder, cocoa powder and cacao mass, saccharides, milk powder, cocoa butter and other oils and emulsifiers are mixed, and the raw material solid content is refined with a refiner or the like to perform conching. Then, it is common to add fats and oils, an emulsifier, a fragrance | flavor, etc., and it mixes until it becomes homogeneous, and obtains the chocolate dough of the last compounding composition.

  As a method of producing a savory chocolate using a combination of cocoa powder and cacao mass, after splitting the raw materials, the compound using cocoa powder and the compound using cacao mass are separately atomized and conching and manufactured There is a method of mixing both (Patent Document 1).

However, this method was effective for expressing the unique flavor of cocoa powder, but because it was atomized, the texture was not integrated and the texture of cocoa powder could not be left.
JP-A 61-28346

  Cocoa powder has a defect that the grain size is larger than the solid content (15 to 20 μm) in ordinary chocolate, and a rough feeling occurs when blended in a large amount of chocolate. If the cocoa powder is refined (refined) and sufficiently conched, the rough texture caused by the cocoa powder can be suppressed, but the unique good flavor of the cocoa powder is lost and the cost of the expensive cocoa powder is lost. This causes an increase in defects.

  An object of the present invention is to produce a chocolate having no defects derived from cocoa powder, such as a feeling of roughness, while taking advantage of the peculiar flavor and texture of cocoa powder.

  As a result of diligent study, the present inventor has determined that by controlling the blending amount, particle size, and conching time of cocoa powder, a chocolate without a rough feeling can be obtained while taking advantage of the unique flavor of cocoa powder. I found it.

The present invention relates to the following chocolate dough containing cocoa powder and a method for producing the same.
1. A method for producing a chocolate dough containing cocoa mass and cocoa powder, wherein the cocoa mass dough having undergone the atomization step and the conching step and the cocoa powder dough containing a cocoa powder having a particle size of 27 μm or more have a cocoa powder content of 5 A method for producing a chocolate dough containing cocoa powder having a step of mixing at a ratio of not less than 15% by weight and not more than 15% by weight and having a particle size of 27 μm or more.
2. Item 2. The method according to Item 1, wherein the conching time of the cocoa powder dough is 1 hour or less, preferably 30 minutes or less.
3. A chocolate dough comprising a conching cacao mass and a cocoa powder having a particle size of 27 μm or more, wherein the content of the cocoa powder is 5 wt% or more and 15 wt% or less of the entire chocolate dough.

  According to the present invention, in a chocolate dough containing cacao mass and cocoa powder, it is possible to obtain a chocolate dough that expresses a preferred aroma and flavor that enhances palatability and has a good texture unique to cocoa powder. It is done.

  The chocolate dough of the present invention contains cacao mass and contains 5% by weight or more and 15% by weight or less of cocoa powder (particle size of 27 μm or more). A dough containing less than 5% by weight of cocoa powder has a weak flavor and a crisp texture peculiar to cocoa powder, and the effects of the present invention cannot be fully exhibited. In addition, a dough containing more than 15% by weight of cocoa powder feels rough on the tongue, and the palatability is significantly reduced.

  In the present invention, the crisp texture of cocoa powder is exhibited in combination with cacao mass. In the chocolate dough of the present invention, cacao mass is contained in an amount of 5 to 80% by weight, preferably 10 to 70% by weight.

  The cocoa powder used in the present invention has a particle size of 27 μm or more in both the cocoa powder dough and the final chocolate dough. The particle size of the cocoa powder can be measured with a micrometer. Cocoa powder has a particle size of 27 μm or more when blended with cocoa powder dough, and is usually contained in chocolate dough without undergoing a micronization step. In addition, the particle size of the cocoa powder is hardly changed by the conching treatment for less than 2 hours. In the present invention, cocoa powder having a particle size of 27 μm or more may be included in the chocolate dough finally obtained at a specific ratio of 5 wt% or more and 15 wt% or less, so that the particle size of cocoa powder does not become less than 27 μm. In addition, operations such as mixing the two doughs and conching as necessary.

 The chocolate dough of the present invention containing cacao mass and containing 5% by weight or more and 15% by weight or less of cocoa powder (a particle size of 27 μm or more) is a “chocolate dough” or “quasi-chocolate dough” stipulated in the fair competition rules concerning the display of chocolates ”Of course, cocoa butter, cocoa butter substitute fat (temper type and no temper type), cocoa butter fractionated fat and other oils, sugars, sugar alcohol, oligosaccharides, polysaccharides, dairy products, powdered eggs, flour, cocoa Oils and fats processed products in which powder, dried fruit, nuts, puffs, emulsifiers, fragrances and the like are dispersed may be used. The kind of cacao mass to be used is not particularly limited, and any kind of cacao mass can be used. Further, the type of cocoa powder is not particularly limited, and any type of cocoa powder can be used. Milk products include whole milk powder, skim milk powder, cream powder, whey powder, sweetened powdered milk, condensed milk powder, fermented milk powder, powdered milk such as cheese powder, milk, cream, butter, cheese, concentrated milk, sweetened condensed milk, etc. It may or may not be blended into the chocolate dough.

  Examples of chocolate include bitter chocolate, black chocolate, milk chocolate, cream chocolate, raw chocolate, etc., for example, plate chocolate, chocolate bar, shell chocolate (pour chocolate into a mold, make a shell, and cream in this , Jams, nuts, fruits, etc., and covered with chocolate), enrober (covered) chocolate, hollow chocolate, and the like.

  The chocolate dough of the present invention can be produced by mixing a cacao mass dough and a cocoa powder dough. Here, the cacao mass dough has cacao mass as an essential component, cocoa butter, cocoa butter substitute fat (temper type and no temper type), cocoa butter fat and oil such as cocoa butter fractionated fat, edible fats and oils other than cocoa butter fat and sugar (especially sugar) ), Dairy products, emulsifiers, fragrances and the like. Cocoa powder dough contains cocoa powder as an essential ingredient, cocoa butter, cocoa butter substitute fat (temper type and no temper type), cocoa butter fat and oil such as cocoa butter fractionated fat, edible fats and oils other than cocoa butter fat, emulsifier, and fragrance Etc. Small amounts of sugars (especially sugar), dairy products and the like may be included.

  The cacao mass dough contains cacao mass and edible fats and oils other than cocoa butter fat or cocoa butter fat and oil, and other additives as necessary (e.g. sugars, sugar alcohols, oligosaccharides, polysaccharides, dairy products, powdered eggs, flour, Dried fruits, nuts, emulsifiers, fragrances, etc.) are blended, and these are processed according to a conventional method through a refining step and a conching step to obtain a cacao mass dough having a smooth mouth melt and other texture. In the production process of cacao mass dough, refining is performed for about 1 hour to several hours until all solids have a particle size of about 20 μm or less. Next, the dough is kneaded for a longer time by conching to obtain a cacao mass dough. The conching time is usually about 2 to 24 hours. When the conching time of the cocoa mass is too short, unpleasant aromas and flavors derived from the cocoa mass remain, and smooth melting in the mouth is impaired.

  The cocoa powder dough contains cocoa powder and edible fats and oils other than cocoa butter or cocoa butter and other additives as necessary (for example, sugars, sugar alcohols, oligosaccharides, polysaccharides, dairy products, powdered eggs) , Flour, dried fruit, nuts, puffs, emulsifiers, flavors, etc.).

  Unlike cocoa mass dough, the cocoa powder dough need not be subjected to a refining process, and the conching process is not performed at all, or even if it is performed, it takes less than 2 hours, preferably 1 hour or less, more preferably 30 minutes or less. is there.

  The conching apparatus is not particularly limited, and a Frisse type or a pez hold type can be used as a normally used apparatus. After mixing the dough, a conching step is performed as necessary, and thereafter, fats and oils, emulsifiers, fragrances, and the like are added as necessary to achieve the final blended composition to complete the chocolate dough of the present invention.

  It is desirable for the cocoa powder dough to contain only the cocoa powder as the raw material solid content in order to express the good flavor peculiar to cocoa powder more clearly.

  In the manufacturing process of the cocoa powder dough, the conching step can be performed for the purpose of evaporating moisture in the dough.

  Cocoa powder dough may be manufactured in a manufacturing facility in accordance with the normal method of chocolate manufacture, but using a simple mixer such as a vertical cake mixer or kneader without the atomization (refining) process and conching process. It is preferable to manufacture. Since cocoa powder has already been pulverized, when a refining process is performed to make it finer, the texture may be lost to a particle size of 27 μm or less. In addition, since conching kneads the dough with a strong mechanical stirring force, there is a possibility that the good flavor peculiar to cocoa powder is retreated. Therefore, using a simple mixer that does not perform conching and has a weaker stirring force, it is preferable to mix the total amount of cocoa powder, fats and oils such as cocoa butter, emulsifiers, and fragrances within 30 minutes.

  In the present specification, the cocoa powder has a particle size of 27 μm or more and is not treated in the conching process, or even if treated, the cocoa powder has a short time (eg, less than 2 hours, preferably 1 hour). Hereinafter, more preferably 30 minutes or less) This means treated cocoa powder, and specifically, the cocoa powder flavor is strong when it is blended in a chocolate containing cacao mass in an amount of 5% by weight or more, like commercially available cocoa powder. It means a cocoa powder that gives a feeling of good texture to chocolate and gives a feeling of roughness when blended in an amount of 15% by weight or more.

  The blending ratio of the cacao mass dough and the cocoa powder dough can be appropriately determined so that the ratio of the cocoa powder is 5 wt% or more and less than 15 wt% in the finally obtained chocolate dough. In addition, after mixing cacao mass dough and cocoa powder dough, cocoa butter oil and fat, edible oil and fat other than cocoa butter oil and fat, and other additives can also be blended.

  After mixing the cocoa mass dough and the cocoa powder dough, the refining process may be performed as long as the cocoa powder particle size is maintained at 27 μm or more, but this is not necessary, and the conching process is not performed at all. The conching treatment time is shorter than 2 hours, preferably 1 hour or less, more preferably 30 minutes or less.

  Next, the finished dough made of cocoa mass and the dough made of cocoa powder without cocoa mass are mixed, and if necessary, fats and oils such as cocoa butter, emulsifiers, and fragrances are added to complete the final dough. Let At this time, in order to take advantage of the characteristics of the cocoa powder, mixing is performed so that the content of the cocoa powder in the final target dough is 5 wt% or more and 15 wt% or less. This dough is a chocolate dough that reduces the unpleasant aroma and flavor derived from cacao mass through the conching process, expresses a favorable aroma and flavor that enhances palatability, and does not impair the good flavor peculiar to cocoa powder. It becomes. The obtained chocolate dough may be molded into a chocolate product as it is, or it may be a chocolate confectionery product combined with biscuits, cookies, wafers, pretzels, etc., or a hydrated chocolate emulsified with a hydrated product such as fresh cream, etc. It can be used to manufacture any chocolate and its processed products.

Hereinafter, the present invention will be described in more detail using examples and comparative examples.
Example 1
12 parts by weight of cacao mass, 42 parts by weight of sugar, 22 parts by weight of whole milk powder, 11.5 parts by weight of cocoa butter and 0.15 parts by weight of lecithin are mixed with a twin screw mixer (Buhler) and refiner (Buhler) To obtain a powder. The powder was put into a friss type conche (Buhler) and conching was performed for 5 hours. Then, 11 parts by weight of cocoa butter and 0.35 parts by weight of lecithin were added and stirred until uniform to obtain a cocoa mass dough.

  70 parts by weight of cocoa powder (particle size of 27 μm or more), 21 parts by weight of cocoa butter and 0.5 parts by weight of lecithin are mixed with a vertical cake mixer (manufactured by Kanto Mixer) for 10 minutes, and then 8.5 parts by weight of cocoa butter. And stirred for 3 minutes until uniform to obtain a cocoa powder dough.

(100-64) parts by weight of the obtained cacao mass dough and (0-36) parts by weight of the cocoa powder dough are mixed, and 0.1 part by weight of vanilla flavor is added to the mixed dough and the chocolate dough is added. Chocolate was produced from the obtained chocolate dough, and the chocolate dough was evaluated according to the following flavor evaluation criteria and texture evaluation criteria. The results are shown in Table 1.
Flavor Evaluation Criteria: ○ Strongly felt cocoa powder flavor is good, △ Cocoa powder flavor is felt but slightly weak, × Texture evaluation criteria that cocoa powder flavor is not felt: ○ Good texture is felt, △ A feeling of loose texture can be felt a little, × A feeling of loose texture is not felt △△ A feeling of roughness is somewhat felt ×× Feeling of roughness

Example 2
40 parts by weight of cacao mass, 45 parts by weight of sugar, 4 parts by weight of cocoa butter and 0.15 parts by weight of lecithin are mixed with a twin screw mixer (Buhler) and ground with a refiner (Buhler). Obtained. The powder was put into a friss type conche (Buhler) and conching was performed for 8 hours. Thereafter, 10.5 parts by weight of cocoa butter and 0.35 parts by weight of lecithin were added and stirred until uniform to obtain a cocoa mass dough.

  Also, 70 parts by weight of cocoa powder (particle size of 27 μm or more), 19 parts by weight of cocoa butter and 0.15 parts by weight of lecithin are mixed with a twin screw mixer (Buhler) and directly passed through a frisser type conche (Buhler). No conching was performed (0 hour) or conching was performed for 30 minutes to 24 hours. Thereafter, 10.5 parts by weight of cocoa butter and 0.35 parts by weight of lecithin were added and stirred until uniform to obtain a cocoa powder dough.

  85 parts by weight of the obtained cacao mass dough and 15 parts by weight of the cocoa powder dough are mixed, and 0.1 part by weight of vanilla fragrance is added to the mixed dough and contains 10.49 parts by weight of cocoa powder. Chocolate was obtained from the obtained chocolate dough, and the chocolate dough was evaluated according to the following flavor evaluation criteria. The results are shown in Table 2.

Flavor evaluation criteria: ◎ Cocoa powder flavor is strongly felt and very good ○ Cocoa powder flavor is felt good, △ Cocoa powder flavor is felt but slightly weak, × Cocoa powder flavor is not felt

  According to the present invention, it is possible to produce a chocolate dough having a good flavor and flavor derived from cacao mass, and also having a unique flavor and texture derived from cocoa powder. Can be used for those chocolate confectionery products.

Claims (3)

A method for producing a chocolate dough containing cocoa mass and cocoa powder, wherein the cocoa mass dough having undergone the atomization step and the conching step and the cocoa powder dough comprising a cocoa powder having a particle size of 27 μm or more, the cocoa powder content is 5% by weight. A method for producing a chocolate dough containing cocoa powder having a step of mixing at a ratio of 15% by weight or less and having a particle size of 27 μm or more. The production method according to claim 1, wherein the conching time of the cocoa powder dough is 1 hour or less, preferably 30 minutes or less. A chocolate dough comprising a conching cacao mass and a cocoa powder having a particle size of 27 μm or more, wherein the content of the cocoa powder is 5 wt% or more and 15 wt% or less of the entire chocolate dough.