JP6414840B2 - Chocolate confectionery and method for producing the same - Google Patents

Description

  The present invention relates to chocolate confectionery and a method for producing the same.

Many consumers prefer chocolate, and many confections use chocolate.
However, during the summer season, chocolate and chocolate confectionery tend to be less purchased due to the fact that chocolate is easy to touch, the chocolate may be sticky in the mouth, and the taste is too strong.
For this reason, chocolate confectionery that is easy to eat in summer is required, and various chocolate confectionery has been developed.

  For example, Patent Document 1 proposes a product whose surface is baked and hardened so that chocolate is not attached to the hand.

JP 2000-253823 A

The chocolate confection described in Patent Document 1 is characterized by the fact that chocolate cannot be obtained. However, as a summer product (chocolate confection provided in the summer), there is a problem that the taste is slightly too high.
Then, this invention makes it the main objective to provide the chocolate confectionery optimal for the summer.

  In addition, the present invention provides a chocolate confectionery having the characteristics that the chocolate is not accessible, the cacao feeling is high, the chocolate is not sticky in the mouth, the taste is not too strong, and there is a fast food. Objective.

In order to achieve the above object, the invention according to claim 1 is a hollow puff in which the content of cocoa powder after being expanded and dried so as to have a hollow portion is 10.2 to 20.1 wt% , have a, and Ji ® cholate syrup dried layer coated on the surface of the hollow puff, the chocolate syrup dry layer includes cocoa powder, chocolate and fat, the ratio of the chocolate syrup dried layer with respect to the hollow puff It is a chocolate confectionery characterized by occupying 64 to 118% by weight .

Step invention of claim 2, wherein a method for producing a chocolate confection of the mounting serial to claim 1, for coating a surface of said hollow puff, chocolate syrup containing cocoa powder and chocolate by syrups seat, said hollow puff Including a step of applying oils and fats on the chocolate syrup coated on the surface of the product and a drying step of drying the coated chocolate syrups and oils by drying at 80 to 120 ° C. for 15 to 45 minutes. It is a manufacturing method of chocolate confectionery characterized by these.

According to this invention,
A. I ca n’t get chocolate.
A. The cacao feeling is high,
C. Chocolate is not sticky in my mouth,
D. The taste is not too intense
The chocolate confectionery which has the characteristics of these can be provided.
And according to this invention, the chocolate confectionery optimal for summer can be provided.

Drawing 1 is an explanatory view of chocolate confectionery 1 concerning one embodiment of this invention. FIG. 2 is a flowchart showing a manufacturing process of the chocolate confectionery 1 according to the embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is an explanatory diagram of a chocolate confectionery 1 according to an embodiment of the present invention, in which (A) is an external view (three chocolate confections 1 are displayed), and (B) is one chocolate confectionery 1. FIG.
The chocolate confectionery 1 has a puff (hollow cocoa puff) 2 formed so as to have a hollow portion 4 and a chocolate syrup dry layer 3 coated on the surface of the puff 2. The puff 2 is a puff dough that is swelled with cocoa powder. The content of cocoa powder in the puff is 10 to 20% by weight.

In addition, the cocoa powder used for this invention points out what pulverized the cocoa cake which is the remainder which squeezed the cocoa butter which is a fat content from cacao mass. Cacao mass refers to a product obtained by fermenting and drying cocoa beans, the main ingredient of chocolate, and then roasting, grinding, cooling, and solidifying only the endosperm.
The chocolate syrup dry layer 3 is made into a chocolate syrup having a high cacao feeling by using chocolate and cocoa powder together. The chocolate syrup dry layer 3 is formed by drying the coated syrup under predetermined conditions.

As a result, the chocolate confectionery 1 is a product obtained by coating a chocolate syrup on a crisp and light cocoa-rich hollow puff 2 and drying and baking it. The light texture and the bittersweet cacao scent make it a new type of chocolate candy that invites appetite.
FIG. 2 is a flowchart showing a manufacturing process of the chocolate confectionery 1 according to the embodiment of the present invention. With reference to FIG. 2, the manufacturing process of chocolate confectionery 1 is demonstrated.

  First, flour, cocoa powder, sugar, salt, swelling agent, emulsifier, powder flavor, sweetener, etc. (a specific example of a raw material will be described later) is contained in a tank and mixed (step S1). It is sent to the 2-axis extruder (step S2). The mixed raw material is fed while being kneaded by a screw while being watered. A nozzle is installed at the end of the extruder, and the central part is closed to form a ring-shaped gap. The dough pushed out by the screw is sent out from the nozzle while applying pressure, so that the dough is expanded and has a cylindrical shape due to the nozzle shape. The cylindrical puff is cut into a predetermined size by a cutter (clipping roll) (step S3) to form a hollow puff. After that, through a drying process (step S4), the dough is adjusted to a specified moisture content, and after drying is completed, a predetermined number of pieces are separated (step S5), put into a syrup pan, and subjected to a syrup application process. (Step S6).

In addition, the method used for syrup application is not limited to the method using syrup bread, for example, a method of shaking off excess syrup after immersing a puff product put in a net basket in a syrup accumulation tank, etc. Various other methods can be used.
A syrup (chocolate syrup) for coating the surface of the hollow puff is produced as follows.

  First, sugar, fats and oils, cocoa powder, chocolate, sweetened milk, syrup, salt, emulsifier and the like (an example of specific materials will be described later) are mixed (step S7). Then, the mixed material is dissolved and boiled (step S8). A fragrance or the like is mixed in the boiled chocolate syrup (step S9), and the finished chocolate syrup is coated on the surface of the hollow cocoa puff 2 (step S6).

And after chocolate syrup is coated, fats and oils are applied (step S10), and it progresses to a drying process (step S11). In the present invention, the drying process (step S11) is performed at 80 to 120 ° C. for 15 to 45 minutes as described later.
Thereafter, the product is loosened (step S12), cooled (step S13), packaged (step S14), and the process proceeds to the packaging process.

Next, specific examples of the blending ratio of the chocolate confectionery 1 will be described.
Table 1 shows an example of the composition of the puff (hollow cocoa puff) 2.

A feature of this example is that cocoa powder is contained in the puff product at 18.0% by weight. Thus, it can be set as the puff which contained cacao in a high ratio by mixing cocoa powder in a puff product. And the texture can be lightened by giving a cacao feeling to a puff and making it hollow.
Table 2 shows an example of the blending of chocolate syrup.

The feature of the chocolate syrup of this example is that cocoa powder and chocolate are used in combination. That is, the chocolate syrup contains 6.0% by weight of cocoa powder and 4.7% by weight of chocolate.
In addition, the chocolate used in the present invention can be used as long as it is stipulated in the “Fair Competition Rules for the Display of Chocolates” established by the National Chocolate Industry Fair Trade Council. it can.

In Table 2, about half of the fat (no temper type) is introduced into the syrup from the beginning.
Further, the remaining half is used as rear oil or fat (see step S10 in FIG. 2).
Table 3 shows the composition of chocolate contained in the chocolate syrup of Table 2.

[Evaluation]
Next, Table 4 shows the evaluation results regarding the shape of the puff of chocolate confectionery according to the present invention and the blending of cocoa powder in the puff product.

The evaluation results in Table 4 are the evaluation results performed on the manufactured puff products themselves by three professional panelists skilled in the evaluation of confectionery.
The evaluation criteria are “swelling”, “food texture” and “cacao feeling”.
A: Very good,
○: Good,
Δ: Slightly bad (out of tolerance)
×: Bad (out of tolerance)
It was.

As shown in Table 4, in the case of using a cylindrical type puff having no hollow part, the result was that the fabric was fine and the swelling was poor. In addition, the texture was hard and the quality was evaluated as bad.
On the other hand, when the pillow type (hollow type) of the puff shape was used, the result was that the texture of the fabric was generally rough and the fabric swelled well, or the fabric swelled very well.

  In addition, when the cocoa powder content (mixing ratio) in the baked puff is 10.2 to 20.1% by weight, the puffed state is good and the cacao flavor and light texture are excellent. It became. However, when the cocoa powder content (mixing ratio) is 9.6% by weight or less, the cocoa feeling is weakened. Conversely, when the cocoa powder content is 20.6% by weight or more, the cocoa feeling is too strong and bitterness is conspicuous. Swelling was suppressed and the quality became slightly hard.

From this evaluation result, it was confirmed that the puff is preferably a hollow cocoa puff, and the blending ratio of the cocoa powder in the puff is preferably 10 to 20% by weight.
Table 5 shows the evaluation result regarding the compounding ratio of the chocolate syrup used for chocolate confectionery.

The evaluation results in Table 5 are the evaluation results performed on the syrup itself used for production by three professional panelists skilled in the evaluation of confectionery.
Evaluation criteria for each item of "cacao feeling" and "milk feeling"
A: Very good,
○: Good,
Δ: Slightly bad (out of tolerance)
×: Bad (out of tolerance)
It was.

As shown in Table 5, when cocoa powder and chocolate are not used in combination in syrup and only cocoa powder or only chocolate is used, it is merely bitter or a favorable cacao feeling cannot be obtained. became.
On the other hand, when cocoa powder and chocolate were used in combination, good results were obtained with a fragrant cacao feeling.

In addition, when sweetened milk was used instead of whole powdered milk as a milk-derived component, the milk feeling was very strong and good quality was obtained.
From this evaluation result, it was confirmed that the chocolate confectionery according to the present invention is preferably a chocolate syrup in which chocolate and cocoa powder are used in combination with the chocolate syrup.
Table 6 shows the evaluation results regarding the ratio of syrup to puff.

The evaluation results in Table 6 are the results obtained by three specialized panelists skilled in confectionery evaluation on syrup-puffed products that have undergone a drying process.
The puff used was Sample 7 (see Table 4), and the syrup was Sample 13 (see Table 5).
The evaluation criteria are “sensory evaluation” and “workability of loosening products after applying syrup and drying”.
A: Very good,
○: Good,
Δ: Slightly bad (out of tolerance)
×: Bad (out of tolerance)
It was.

As a sensory evaluation, when the ratio of the syrup to be applied to the puff is 70 to 130% by weight, there is a high cacao feeling, the whole taste is strong, the adhesion between products is weak, it is easily loosened, and it is easy to manufacture. The result was excellent.
On the other hand, when the ratio of the syrup to be applied to the puff was 65% by weight or less, the cacao feeling was thin, the whole taste was weak, and the taste of the syrup to the puff was also weak.

Moreover, when the ratio of the syrup to be applied to the puff was 135% by weight or more, the adhesion between products was strong and it was difficult to unravel, resulting in poor production suitability. That is, in FIG. 2, when the drying step was performed after syrup application and post-applying (oil and fat), when the ratio of syrup to be applied was too large, the adhesion between the products was strong and difficult to loosen.
From this evaluation result, it is confirmed that the chocolate confectionery according to the present invention preferably has a chocolate syrup amount of 70 to 130% by weight, that is, a chocolate syrup dry layer of 64 to 118% by weight with respect to the hollow puff. did it.
Table 7 shows the evaluation results regarding the drying conditions of the syrup.

The evaluation results in Table 7 are the evaluation results that were given to the puffs that had been subjected to the drying process by three professional panelists skilled in the evaluation of confectionery.
The puff used was Sample 7 (see Table 4), and the syrup was Sample 13 (see Table 5).
Evaluation criteria for each item of "texture" and "flavor"
A: Very good,
○: Good,
Δ: Slightly bad (out of tolerance)
×: Bad (out of tolerance)
It was.

According to the evaluation results in Table 7, with respect to the drying conditions in the drying process, when the drying temperature is 80 to 120 ° C. and the drying time is 15 to 45 minutes, chocolate does not adhere to the hand, and lightness with fast feeding. It was confirmed that a good quality chocolate confectionery having excellent texture and excellent cacao feeling and milk feeling was obtained.
In addition, since usual baked confectionery is often baked at 130 ° C. or higher, it can be seen that the temperature setting of the drying temperature of 80 to 120 ° C. is lower than that of ordinary baked confectionery.

On the other hand, it was found that when the drying temperature was 75 ° C. or less, the cocoa feeling and the milk feeling were good, but in both cases, the chocolate adhered to the hand, resulting in a moist texture.
Further, when the drying temperature was 125 ° C. or higher, the cacao feeling and the milk feeling were both inferior.

Furthermore, when the drying time was 10 minutes or less, when the drying temperature was 100 ° C. or less, the chocolate adhered to the hand, resulting in a moist texture.
Furthermore, when the drying time was 50 minutes or more, when the drying temperature was 120 ° C. or more, the food was too dry and had a hard texture.
From the above evaluation results, the chocolate confectionery according to the present invention is 15 to 80 to 120 ° C. in order that the chocolate does not adhere to the hand and has a good cacao feeling, milk feeling, and texture. It was confirmed that it was desirable to dry by passing through a drying step of ˜45 minutes.

The present invention is not limited to the contents of the embodiments and examples described above, and various modifications can be made within the scope of the matters described in the claims.
The bulk specific gravity of the hollow puff that can be used in the present invention may be in the range of 0.09 to 0.17 g / cubic cm. Moreover, the equivalent effect can be acquired by drying so that the moisture content contained in a chocolate syrup dry layer may become the value of 11 weight% or less.

  According to the present invention, it is possible to provide a chocolate confectionery having characteristics that the chocolate is not attached to the hand, the cacao feeling is high, the chocolate is not sticky in the mouth, the taste is not too strong, and there is a fast food. . Therefore, there is a possibility of widespread use as an optimal chocolate confectionery for summer. As a result, the confectionery market is expected to become increasingly active.

1 Chocolate confectionery 2 Puff (hollow cocoa puff)
3 Chocolate syrup dry layer 4 Cavity

Claims (2)

A hollow puff content of cocoa powder after being dried are puffed formed with a cavity portion is 10.2 to 20.1 wt%,
A dried layer of chocolate syrup coated on the surface of the hollow puff ,
The chocolate syrup dry layer includes cocoa powder, chocolate and fats and oils,
Ratio of the chocolate syrup dried layer with respect to the hollow puff is characterized in that accounts for 64 to 118 wt%, the chocolate confectionery. A method of manufacturing a chocolate candy mounting serial to claim 1,
The surface of the hollow puff, coating the chocolate syrup containing cocoa powder and chocolate by syrups seat,
Applying oil and fat on the chocolate syrup coated on the surface of the hollow puff; and
A drying step of drying the coated chocolate syrup and the oil and fat by drying at 80 to 120 ° C. for 15 to 45 minutes ;
A process for producing chocolate confectionery, comprising:

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