JPH11113494A - Method for producing chocolates - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing chocolates, which has a good mouth melting property and a smooth texture does not change for a long period of time, and which can use various raw materials which are not restricted by conventional mixing. SOLUTION: After mixing 5 to 20 parts by weight of fats and oils and 30 to 50 parts by weight of a powder component to prepare a solid raw material having undergone a refining step and an aging step, the solid raw material is pulverized to obtain an average particle diameter of 10%.
A powdered raw material having a size of about 1000 μm is dispersed and kneaded in 10 to 60 parts by weight of a cocoa mass component, and then solidified to produce chocolates.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a novel method for producing chocolates. More particularly, the present invention relates to a method for producing chocolates which has a good mouth melting property and a smooth texture does not change for a long period of time, and which can use various raw materials which are not restricted by conventional formulations. ADVANTAGE OF THE INVENTION According to the method of this invention, it becomes possible to mix | blend various functional food materials which were not possible until now to chocolate, and can provide chocolate with a new function.

[0002]

2. Description of the Related Art Chocolate which has been popular as a typical confectionery among confectioneries is cacao mass, sugar, cocoa butter, lecithin, and the like.
It is manufactured using powdered milk, etc. as raw materials.Also, even if the manufacturing method is, after mixing the raw materials, refining with a roll mill, kneading process called conching, temperature control process,
It is manufactured through a molding cooling and solidification process. The general method of making such chocolates, with some differences,
There is no significant difference in the production process, only various products are produced due to differences in efficiency of production machines, addition effects of auxiliary materials, etc. unknown. On the other hand, in recent years, foods with unprecedented functionality called health foods have been actively developed, and chocolates have been developed to have such functionality. In particular, it is desirable to use a high content of functional sugars other than sugar, powdered ingredients other than sugar and powdered milk, such as dietary fiber, vitamins, minerals, and proteins, which are rarely used in conventional chocolates. It seems that such product development is being actively studied. However, it has been found that various problems arise when such new ingredients that have not been used in the past are blended using the conventional chocolate manufacturing technology. For example, water of crystallization contained in sugar alcohol is liberated during the manufacturing process, causing particles to agglomerate. During the manufacturing process, the viscosity of chocolates rapidly increases and the workability deteriorates. There is a problem that it becomes textured and the feeling of melting in the mouth worsens. Although polydextrose, which is an amorphous powder, is used to prevent such agglomeration of sugar alcohols, the problem of texture and dissolution in the mouth has not yet been solved. In addition, when other vitamins and minerals are blended, there are various problems such as decomposition due to heating during the manufacturing process, and when blended with a high amount of protein, there are various problems such as that the chocolate is extremely sticky. The manufacturing method cannot solve these problems.

[0003]

Means for Solving the Problems In view of such a situation, the present inventors have found that using a variety of raw materials which are well-melted in the mouth and have a smooth texture that does not change for a long period of time, and are not restricted to conventional formulations. As a result of studying the production method of chocolates that can be made, a fat and oil component and a powder component are mixed, and a solid material having undergone a refining process and an aging process is prepared, and then the solid material is pulverized to an average particle size of 10 to 1000 μm. It has been found that it is extremely effective to prepare a powdery raw material in the form of powdery particles in advance, disperse and knead it into a cocoa mass component, and then solidify it by molding, thereby completing the present invention. That is, the present invention, 5-20 parts by weight of fats and oils and powder component 30-
After mixing 50 parts by weight to produce a solid raw material that has undergone a refining step and an aging step, the powdered raw material obtained by pulverizing the solid raw material into powdery particles having an average particle size of 10 to 1000 μm is converted into a cacao mass component 10 to 60. This is a method for producing chocolates, comprising dispersing and kneading in parts by weight, and then molding and solidifying.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. Examples of the fats and oils used in the present invention include cocoa butter commonly used as a chocolate raw material, hard butters such as cocoa butter substitute fats, and fats and oils such as hardened fats and oils, and are particularly solid at room temperature called hard butter. Oils and fats that melt around body temperature are preferred. In addition, as the powder component, common components such as sugar, powdered milk, fruit powder, cheese powder, yogurt powder, and fresh cream powder can be arbitrarily used. In addition, lactitol, sugar alcohols such as maltitol, polydextrose, proteins, dietary fiber, minerals, etc., as long as it is a dry powder component, any component that has not been frequently used in chocolate may be added. it can.

[0005] In the present invention, 5 to 20 parts by weight of fats and oils and powder component 30
To 50 parts by weight, and a solid material having been subjected to a refining process by rolling and an aging process (etching process, temperature control process, molding cooling and solidifying process) is prepared, and then the solid material is pulverized to obtain an average particle size of 10%. It is used as a powder raw material in the form of powder particles of up to 1000 μm. Here, as a device used in the step of pulverizing the solid raw material, a hammer mill, a roll mill, or the like can be used. Next, the above powdery raw material is dispersed and kneaded in 10 to 60 parts by weight of the cocoa mass component, and then molded and solidified to obtain a product. In this case, after tempering the cocoa mass component, it is preferable to mix the cocoa mass with the powdered raw material in a temperature range of 26 to 35 ° C, preferably 29 to 33 ° C. this is,
This is necessary so that the powder components do not completely melt and have a structure dispersed in the cocoa mass. In addition, the cocoa mass component is a conventional component that does not cause a decrease in texture and deterioration in workability,
For example, there is no problem even if sugar, milk powder, an emulsifier, and the like are blended. In such a case, it is desirable to use a paste that has been appropriately subjected to a refining and conching step.

[0006]

EXAMPLES The effects of the present invention will be further clarified by showing examples and comparative examples below, but the present invention is not limited only to the following examples. All parts in the examples are on a weight basis. Example 1 Cocoa butter 10 parts, polydextrose 18 parts, palatinit
15 parts, 12 parts of lactitol, 0.1 part of polyglycerin ricinoleate, and 0.3 part of lecithin were blended, and refining, conching, and molding were performed by a conventional method. This block was pulverized with a hammer mill under liquid nitrogen and reduced to 50 μm or less with a mesh. On the other hand, 0.2 part of polyglycerin ricinoleate was added to 50 parts of cocoa mass, and the mixture was melted and tempered. Then, the powdered raw material was added at a temperature of 30 ° C., dispersed in cocoa mass and molded. This chocolate had a refreshing texture and a smooth mouth melt.

Comparative Example 1 60 parts of cocoa butter, 18 parts of polydextrose, palatinit
15 parts, 12 parts of lactitol, 0.1 part of polyglycerin ricinoleate, and 0.3 part of lecithin were blended, and refining, conching, and molding were performed by a conventional method. This chocolate shows a thickened state in the state of being crushed at the time of molding,
It had a rough texture and poor melting in the mouth.

Example 2 10 parts of cocoa butter fat (MP28 ° C.), polydextrose
18 parts, 25 parts of soybean oligosaccharide and 0.1 part of polyglycerin ricinoleate were blended, and refining, conching (33 ° C.) and molding were carried out by a conventional method. This block is crushed with a hammer mill under liquid nitrogen, and 50μ
m or less. On the other hand, 0.2 part of polyglycerin ricinoleate and 2 parts of bifidobacteria were added to 50 parts of cocoa mass, melted and tempered, and then the powdered raw material was added at a temperature of 30 ° C., dispersed in cocoa mass and molded. . This chocolate does not kill bacteria during the manufacturing process,
It was an effective intestinal chocolate with a refreshing texture and a smooth mouth melt.

[0009]

According to the method of the present invention, it is possible to provide chocolates having a good mouth melting property and a smooth texture which does not change for a long period of time. Etc.) can be used.

Claims (4)

[Claims] 1 to 5 parts by weight of fats and oils and 30 to 50 parts by weight of a powder component are mixed to prepare a solid raw material which has been subjected to a refining step and an aging step.
A method for producing chocolates, comprising dispersing and kneading a powdery raw material in the form of powdery particles having a size of about 1000 μm into 10 to 60 parts by weight of a cocoa mass component, followed by molding and solidification. 2. The method according to claim 1, wherein a part of the powder component is a sugar alcohol. 3. The method for producing chocolates according to claim 1, wherein a part of the powder component is polydextrose. 4. After tempering the cocoa mass component,
The method for producing chocolates according to any one of claims 1 to 3, wherein the raw materials are mixed with the powder raw material in a temperature range of 26 to 35 ° C.