JPH0419821B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is used to produce aerated thiocholate with a very low apparent specific gravity and to provide an aerated thiokolate with a very light structure.

PRIOR TECHNOLOGY Aerated chiyocolate, which is a mixture of gas bubbles in chiyocolate dough, is produced by using tempered chiyocolate dough as it is or stirring it to impregnate gas, then filling it into a mold or other type of mold, and then expanding it by reducing the pressure. It is made by drying, cooling, and solidifying.

However, the air-containing tyokolate produced in this way has a discontinuous gas phase dispersed within the continuous phase of the thiyocolate dough, and the gas exists in the form of bubbles and dispersed within the thiyocolate dough. ing.

Therefore, Chiyocolate dough exists as a wall that separates air bubbles, and usually a certain amount of Chiyocolate dough is required, and the amount of gas is small compared to the amount of Chiyocolate dough, so that it melts in the mouth and is light enough when eaten. It wasn't.

In addition, even if we try to increase the air bubble content and reduce the proportion of Chiyocolate dough, it is difficult to reduce the apparent specific gravity to less than about 0.5, and what is obtained is that the wall of Chiyocolate has thick and thin parts. The texture when eaten was not very good, and moreover, it was easily damaged.

The inventors of the present invention have solved these drawbacks,
Invented a method for producing thiyocolate with a small apparent specific gravity and a very light texture, and applied for a patent for ``aerated thiyocolate and its manufacturing method'' (patent application filed in 1983).
No. 199607).

This method involves melting the tyokolate dough, stirring it vigorously, and cooling it while introducing gas to achieve a temperature that is 8 to 14 degrees Celsius lower than the melting point of fat and oil, and whose apparent specific gravity is 8 to 14 degrees Celsius.
1.1 to 0.7, then left under reduced pressure of 50 Torr or less to swell, and the apparent specific gravity to be 0.35 to 0.7.
It is solidified at 0.48.

The air-containing thiyocolate produced in this way had a finely divided thiyocolate dough, and the thiyocolate dough was in a solid state in which small particles like powder were gathered together. This product had a very low apparent specific gravity and had a light texture when eaten.

Problems to be Solved by the Invention The air-containing thiocholate obtained in this manner had a higher gas content than the conventional aerated thiocholate, and had a small apparent specific gravity of 0.35 to 0.48.

Moreover, in this product, the gas phase was a continuous phase, and the solid phase, thiokolate dough, was a granular discontinuous phase, which was opposite to the conventional air-containing thiokolate.

As a result, when eaten, it had a light texture and was delicious, similar to eating fresh cream.

However, even if an attempt was made to make the apparent specific gravity even lower than 0.35 to give a lighter texture, air bubbles would form between the small granular agglomerates, making it difficult to form them into a single piece.

The purpose of this invention was to further increase the gas content, reduce the apparent specific gravity, and develop an air-containing thiocolate with a lighter texture, and solve the problem by adding polyglycerin condensed ricinoleic acid ester to the thiyocolate dough. discovered this and completed this invention.

Means for Solving the Problems This invention melts a thiokolate dough containing 0.1 to 1.0% polyglycerin condensed ricinoleic acid ester, cools it while vigorously stirring it and impregnating it with gas, and then The temperature is ~14℃ lower, and the apparent specific gravity is 1.0 or less.Then, the unsolidified tyokolate dough is left under reduced pressure of 50 Torr or less to swell, and the apparent specific gravity is 0.35 or less, and solidified in that state. The temperatures of the thiokolate dough and the reduced pressure atmosphere are adjusted so that the apparent specific gravity is 0.35 or less, the gas phase is a continuous phase, and the solid phase is a solid that is an agglomerate of powdery thiokolate dough.

The Chiyocolate fabric used here includes so-called Chiyocolate fabric, white Chiyocolate fabric,
It includes not only dough that uses cocoa butter as the oil such as colored chiyocolate dough, but also chiyocolate-like oil-based confectionery dough such as quasi-chiyocolate dough that uses other solid fats instead of cocoa butter.

In other words, the Chiyokolate fabric of this invention is:
Mix sugar and other ingredients with fats and oils that solidify at room temperature,
Refers to dough that is made into fluid dough by grinding, kneading, and scouring as necessary.

When manufacturing such chiyocolate dough
Add 0.1-1.0% polyglycerin condensed ricinoleate. The polyglycerin condensed ricinoleate ester can be added not only at the time of mixing the raw materials, but also at any step such as kneading or scouring depending on the condition of the tyokolate dough.

In order to make air-containing thiyocolate from the thiyocolate dough to which such polyglycerin condensed ricinoleic acid ester has been added, it is first melted at a temperature higher than the melting point, and then cooled while stirring and impregnating gas.

Stirring is performed to mix gas into the chiyocolate dough, and at this time, it is done to form as fine air bubbles as possible.

To do this, for example, you can mix air with a whisk or overmixer, or use a batch or continuous aeration device that stirs and mixes while sending gas, such as a marshmallow beater, ice cream freezer, or oak mixer. It is better to process it. Further, this gas mixing treatment can also be performed under pressure.

In addition, as the gas, not only air but also a gas that is less likely to oxidize fats and oils, such as nitrogen gas and carbon dioxide gas, may be used if desired.

Stirring is performed while cooling until the temperature of the tyokolate dough becomes 8 to 14°C lower than the melting point of the fat or oil.

In this case, the tyokolate dough does not solidify immediately even at a temperature lower than the melting point of the oil and fat, and maintains its fluidity.

That is, although some of the fats and oils crystallize into fine crystals upon cooling, the viscosity of the tyokolate dough increases without solidifying as a whole, creating a state desirable for incorporating gas.

Note that if it gets too cold, the viscosity of the tyokolate dough will increase and it will lose its fluidity, and sometimes it will start to solidify in the middle of processing, so the temperature should be determined so that it will reach the desired state.

At this time, gas is added so that the apparent specific gravity of the tyokolate dough, which is usually around 1.25, is 1.0 or less.

In other words, when the amount of gas mixed in is small and the apparent specific gravity is greater than 1.0, the gas phase of the air-containing thiocholate obtained will be a large number of small bubbles, similar to those produced by the conventional method, and may not be a continuous phase. be.

Next, the unsolidified and fluid tyokolate dough is placed in a mold or container and left under reduced pressure of 50 Torr or less to expand until the apparent specific gravity becomes 0.35 or less.

The apparent specific gravity of the puffed Chiyokolate dough is 0.35.
When it reaches the following, it is cooled and solidified while maintaining that state.

The air-containing thiokolate obtained in this way has an apparent specific gravity of 0.35 or less, and the solid phase is an agglomerate of very fine powder-like thiokolate grains, and the gas phase is a powder-like agglomerate. It exists around the thiokolate grains and forms a continuous phase.

Effects of the Invention The air-containing thiyocolate according to the present invention has an apparent specific gravity of 0.35 or less, and the thiyocolate dough, which is the solid phase in the thiyocolate, is in the form of very fine powder particles, and the gas phase around it is the phase. The situation is opposite to that of conventional air-containing thiokolate; the gas phase is a continuous phase, and the solid phase is a solidified product consisting of agglomerates of small granular thiokolate dough.

If the apparent specific gravity is small, the amount (weight) of the Chiyokolate dough that goes into your mouth in one bite is small, and saliva can quickly enter the inside of the Chiyokolate, and the contact area with saliva is large. Perhaps because of this, even though it melted in the mouth, it wasn't too sweet, resulting in a very light texture that felt as fluffy and delicious as fresh cream.

It should be noted that this air-containing tyokolate is solidified after being subjected to a vacuum treatment, so it is thought that the flavor becomes even more excellent, probably because components that have a negative effect on the taste remaining in the thiyocolate dough are volatilized.

In addition, because the mixture was stirred and mixed with gas while being cooled, it solidified easily without the need for tempering like conventional thiokolate, and moreover, it became a thiyocolate without blooming.

Example 1 12 parts of cocoa mass, 46 parts of sugar, 23 parts of whole milk powder, 19 parts of cocoa butter, 0.4 parts of lecithin, 0.3 parts of polyglycerin condensed ricinoleate, vanillin
A 0.05 part milk thiokolate dough was placed in a container of an overmixer equipped with a cooling device, and the container was stirred for approximately 6 minutes while cooling to incorporate air into the thiokolate dough.

This air-mixed Chiyocolate dough had an apparent specific gravity of 0.98 and a temperature of 25.0°C.

Next, air is mixed in and 28 g of the unsolidified Chiyocolate dough is filled into a 100 ml paper cup, placed in a vacuum container, and left under a vacuum of 12 to 15 Torr to inflate until the paper cup is full. Ta. The temperature of the reduced pressure atmosphere at this time was -25.5°C.

When the dough expanded and the container was full, the reduced pressure was adjusted and the condition was maintained while further cooling to solidify the thiyocolate dough, yielding air-containing thiyocolate.

This air-containing tyokolate had an apparent specific gravity of 0.28, and when eaten, it had a very light texture with a creamy taste and was very delicious.

Example 2 23 parts of cocoa mass, 50 parts of sugar, 17 parts of cocoa butter
%, butter oil 4.5 parts, skim milk powder 5.5 parts, lecithin 0.3 parts, polyglycerin condensed ricinoleate ester 0.2 parts, sucrose fatty acid ester 0.2 parts, and vanillin 0.05 parts. While stirring, the mixture was stirred for 3 minutes, and simultaneously cooled to form a thiokolate dough containing many fine air bubbles. At this time, the apparent specific gravity of the Chiyokolate dough was 0.90, and the temperature was 24.5.
It was warm at ℃.

The capacity of 13g of this aerated Chiyokolate dough is approximately
Fill 45ml of monaka skin, place it in a vacuum container at 5 Torr and -15℃, and let it swell until the monaka skin is full, and hold it in that state for a while to make the chiyocolate dough inside monaka skin. was solidified to obtain air-containing tyokolate that was in the middle skin.

During this period, the apparent specific gravity of air-containing thiocholate in the skin was 0.29.

The aerated chiyocolate containing middle skin produced in this manner had a creamy and very light texture.

Example 3 Chiyocolate dough identical to the Chiyocolate dough described in Example 1 was tempered according to a conventional method and then filled into a mold.The mold was then turned upside down to pour out the excess Chiyocolate dough, and then cooled and solidified. He made Chiyokolate Ciel (container-shaped Chiyokolate).

Next, the same Chiyocolate dough was placed in an ice cream freezer in the same manner as in Example 2, and cooled and stirred while blowing air to obtain a Chiyocolate dough containing many fine air bubbles. The apparent specific gravity of this Chiyokolate dough was 0.82, and the temperature was 21°C.

Fill the Chiyocolate dough containing many air bubbles into the Chiyocolate shell prepared earlier, and
It was left in a vacuum container at 7 Torr and -23°C to expand. When the thiyocolate shell was expanded until it was full, it was kept in that state and cooled and solidified to obtain a thiyocolate with an air-containing thiyocolate in the center. The apparent specific gravity of the swollen center portion was 0.21.

Ciel Chiyocolate with this air-containing Chiyocolate as the center had a light and mild taste like Chiyocolate with fresh cream.

Example 4 Raw materials: 12 parts cacao mass, 46 parts sugar, whole milk powder
22 parts, vegetable hard butter 19 parts, butter oil 1 part
Part, polyglycerin condensed ricinoleate ester
0.6 parts of lecithin, 0.4 parts of vanillin, and 0.05 parts of vanillin are used to make tyokolate dough.

Next, the prepared Chiyocolate dough was supplied to a continuous cooling and aeration device consisting of a cylindrical body capable of cooling from the outer peripheral surface and equipped with an air injection device and a stirring device, and was subjected to cooling and aeration treatment. The apparent specific gravity of the treated Chiyocolate fabric was 0.83 and the temperature was 25.0°C.

Then, the treated tyokolate fabric continuously flowing out of the cooling aeration device was led to a depositor, and 32 g of the fabric was poured into 120 ml plastic cups.

Store this plastic cup in a vacuum container,
The mixture was left under a vacuum of 7 Torr to expand until the plastic cup was filled. The temperature of the reduced pressure atmosphere at this time was -15°C.

The expanded state was maintained in an atmosphere of -20°C, and the mixture was cooled and solidified to obtain air-containing thiocholate.

This air-containing tyokolate has a specific gravity of 0.27,
When you eat it, it has a light texture and melts in your mouth.
It turned out to be creamy and very delicious.

Example 5 The tyokolate dough of Example 1 was supplied to the continuous cooling and aeration apparatus described in Example 4, and subjected to cooling and aeration treatment. The apparent specific gravity of the treated Chiyocolate fabric was 0.75 and the temperature was 25.0°C.

Then, 30 g of the treated tyokolate dough continuously flowing out of the cooling aeration device and 8 g of raisins soaked overnight in rum were mixed and poured into a 125 ml container.

This container was placed in a vacuum container and left under a vacuum of 38 Torr to expand until the container was full.
The temperature of the reduced pressure atmosphere at this time was -15°C.

The expanded Chiyokolate dough is cooled and solidified while maintaining its state, and the specific gravity of the Chiyokolate part decreases.
0.25 pneumatic tyokolate was obtained.

This aerated chiyocolate had a light texture that seemed to fall apart in the mouth, and at the same time had a scent of rum, making it creamy and very delicious.

Example 6 Thiokolate dough consisting of 6 parts cocoa powder, 44 parts sugar, 27 parts vegetable hard butter, 23 parts whole milk powder, 0.35 parts fatty acid monoglyceride, 0.3 parts polyglycerin condensed ricinoleate, 0.35 parts lecithin, and 0.05 parts vanillin. The mixture was placed in an ice cream freezer, stirred and cooled while blowing nitrogen gas into a thiokolate dough containing many fine air bubbles. At this time, the apparent specific gravity of the Chiyokolate dough was 0.73, and the temperature was 25.5°C.

This tyokolate dough is sandwiched between two biscuits, placed in a vacuum container at 25 Torr and -25°C, and while expanding, the distance between the two biscuits is measured. When the apparent specific gravity of the thiyocolate dough reaches 0.28, maintain that state. The Chiyokolate dough was cooled and solidified.

The aerated chiyocolate sandwiched between the biscuits prepared in this manner had a creamy and light texture.

Claims (1)

[Scope of Claims] 1 Thiokolate containing gas has an apparent specific gravity of 0.35 or less and is composed of a gas phase and a solid phase, and the gas phase is a continuous phase, and the solid phase is an agglomerate of powdery Thiyocolate dough. 1. An air-containing thiokolate, characterized in that the thiyocolate fabric contains 0.1 to 1.0% of polyglycerin condensed ricinoleic acid ester. 2 Containing 0.1 to 1.0% of polyglycerin condensed ricinoleic acid ester, melted thiokolate dough is stirred and cooled while impregnating gas to form a material that is 8 to 14 degrees Celsius lower than the melting point of fats and oils and has an apparent specific gravity.
1.0 or less, then leave the unsolidified thiokolate dough under reduced pressure of 50 Torr or less to swell it, make its apparent specific gravity 0.35 or less, and adjust the temperature of the thiokolate dough and the reduced pressure atmosphere so that it solidifies in that state. A method for producing air-containing thiokolate, which is characterized in that the apparent specific gravity is 0.35 or less, the gas phase is a continuous phase, and the solid phase is a solid that is an agglomerate of powdery thiokolate dough.