JPH03151829A - Production of chocolate or the like - Google Patents

Abstract

PURPOSE:To obtain chocolate, etc., readily mixable with dough of chocolate only by blending on dissolving a saccharide in a hydrous raw material, uniformly blending dough of chocolate, etc., in dissolved state with hydrous raw material having the saccharide blended or dissolved therein, forming and solidifying. CONSTITUTION:A hydrous raw material such as cream, jam or fresh cheese is blended with or dissolved in a saccharide such as sugar, maltose or fructose. Then, after the added saccharide is completely dissolved, the raw material is blended with dough of chocolate in a molten state, etc., to give a uniform composition. The chocolate, etc., is optionally tempered by a conventional method, passed through a forming process of casting into a mold, cooled and solidified to give chocolate, etc. The amount of the saccharide required based on the hydrous raw material is at least >=10wt.% water contained when cream is used as the hydrous raw material and sugar is used as the saccharide. By this above-mentioned method, chocolate, etc., mixed with the hydrous raw material is obtained without costing expense and requiring labor.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Application of the Invention The present invention relates to a method for manufacturing chocolate and the like, and is particularly used when manufacturing chocolate and the like to which a water-containing raw material such as cream is added.

Conventional technology Doughs such as chocolate have sugar, dairy products, etc. dispersed in the base material oil and fat, so when water-containing ingredients are added, they often separate and do not mix, and even if they do mix, the chocolate etc. The viscosity of the dough increases and its fluidity deteriorates, making it difficult to mold, and sometimes granules and lumps form, resulting in a rough texture and loss of commercial value.

Therefore, when producing chocolate and the like, it has been extremely difficult to allow moisture to enter the product. On the other hand, water-containing raw materials containing water are highly prized because they have a unique and excellent flavor. Various methods have been attempted to add such water-containing raw materials to chocolate. A method of emulsifying the emulsion using a surfactant and adding this to chocolate dough is shown.

Further, JP-A No. 80-27339 discloses a method in which a hydrous raw material and oil are mixed with a lipophilic emulsifier to form a W10 type emulsion, which is then kneaded into chocolate dough and molded.

Problems to be Solved by the Invention However, these methods are not only time-consuming because they mix water-containing raw materials and fats and oils in advance to form an emulsion and then mix it into the chocolate dough, but also cause problems in the final product due to the addition of fats and oils from the emulsion. It also has the disadvantage of having a high fat content and resulting in a high calorie product.

! ! Means for Solving the Problem The inventor of this invention discovered that by adding sugar to a water-containing raw material, it became possible to mix it into chocolate dough, and completed this invention.

That is, in this invention, sugar is added to a water-containing raw material, mixed and dissolved, and then added to a molten dough such as chocolate, made uniform, and then shaped and solidified.

As the water-containing raw material, any food raw material containing water can be used, such as cream, jam, fresh cheese, butter, concentrated cream, condensed milk, raw eggs, and egg yolks.

Furthermore, as the sugar, sugars commonly used in foods such as sugar, maltose, glucose, fructose, starch syrup, honey, sorbitol, maltitol, and palatinose are used.

Furthermore, as chocolate, etc., not only chocolates such as chocolate, white chocolate, and colored chocolate, but also sugar, solidified fats and oils other than cocoa butter,
So-called compound chocolate, non-temper chocolate, oil-based cream, etc. to which dairy products are added can also be used.

To carry out this invention, first, sugar is added to a water-containing raw material and mixed and dissolved. The amount of sugar added here depends on many factors, such as whether or not the water-containing raw material contains sugar, the type and amount of other coexisting ingredients, the water content, and the type of sugar added.
- I can't really decide.

However, for example, if cream is used as a water-containing raw material and sugar is added as sugar, at least 10% of the water content
As mentioned above, it is necessary to add sugar desirably 20% or more.

When the added sugar is completely dissolved, it is added to the molten chocolate or other dough and mixed to obtain a uniform composition.

The amount of water-containing ingredients added to the dough, such as chocolate, varies depending on the amount of dissolved sugar. That is, the larger the amount of sugar dissolved in the water-containing raw material, the more water-containing raw material can be added. However, care must be taken because if too much sugar is added that cannot be dissolved in the water contained in the water-containing raw materials, the final product will be grainy and unpleasant, probably because sugar crystals remain.

Next, according to a conventional method, the mixture is tempered if necessary and then subjected to a molding process such as being poured into a mold, and then cooled and solidified to form chocolate or the like.

Next, the present invention will be explained in more detail using an example in which concentrated cream is used.

When the amount of sugar added to the water-containing raw material is small, for example, Comparative Example 1
As shown in the figure, the viscosity of chocolate, etc. added to water-containing raw materials increases, making it difficult to mold.

However, if the amount of sugar added to the water-containing raw material is increased, as seen in Examples 1 to 8, it becomes moldable even when added to dough such as chocolate. Moreover, as seen in the relationship between Example 2 and Comparative Example 2 and Examples 3 to 6 and Comparative Example 3, the greater the amount of sugar added, the easier it is to add Nagaya's water-containing raw materials to dough such as chocolate. becomes.

As shown in Comparative Example 4, if the amount of sugar added to the water-containing raw material is too large, the sugar that cannot be completely dissolved in the moisture of the water-containing raw material remains, causing graininess and resulting in an unpleasant texture.

Note that during molding, if necessary, an emulsifier used for chocolate etc. is added to adjust the viscosity of the dough such as chocolate to which water-containing raw materials have been added.

In other words, if the viscosity of chocolate or other dough made with water-containing ingredients is high and difficult to mold, use chocolate such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin fatty acid ester, etc. It is desirable to use an emulsifier that is used when manufacturing chocolate, etc., to make it suitable for molding before molding.Additionally, these emulsifiers should be added before adding water-containing raw materials containing sugar to the dough, such as chocolate, or / and do it later.

Effects of the Invention Conventionally, as a method of adding water-containing raw materials to dough such as chocolate, it has been known to prepare an emulsion of the water-containing raw material and oil or fat in advance and then add it to dough such as chocolate. There were many restrictions such as adding emulsifiers to mix with chocolate and other doughs and limiting the types of fats and oils. Moreover, an emulsifying device was required to prepare the emulsion, which required time and money.

However, according to the present invention, by simply dissolving sugar in a water-containing raw material, it can be easily mixed with dough such as chocolate, and it has become possible to obtain chocolate or the like mixed with a water-containing raw material without much expense or effort.

Moreover, by adding water-containing raw materials, the content of fats and oils in chocolate and the like is relatively reduced, making it possible to create a product with reduced calories.

Examples 1 to 6 Add 0.1 to 1.3 parts of sugar as shown in the table to 20 parts of concentrated cream with a moisture content of 16%, stir to dissolve the sugar, and then add to 100 parts of chocolate dough. The mixture was stirred to obtain a uniform structure, then tempered, filled into a mold, cooled, and solidified to obtain chocolate to which concentrated cream was added.

Amount of sugar added to 20 parts of concentrated cream, 100
Table 1 shows the amount of concentrated cream with sugar added to the chocolate dough and the state of the chocolate.

In addition, upon molding, tempering was performed after adding polyglycerin condensed ricinoleic acid ester in the amount shown in the amount of emulsifier shown in the table.

Table 1 That is, the cream-containing chocolates obtained in these Examples all had good flavor and smooth texture.

Comparative Examples 1 to 4 In the following comparative examples, cream-filled chocolate was produced by processing in the same manner as in Examples 1 to 6, except for changing the amount of sugar added to the concentrated cream and the amount of the water-containing raw material to which sugar was added. However, as shown in Table 2, a desirable chocolate was not obtained.

That is, when the amount of sugar added to the concentrated cream was small, as shown in Comparative Example 1, the viscosity of the chocolate dough increased and molding became difficult.

In addition, even if the amount of water-containing raw material added with sugar was too large, Comparative Example 2
As shown in ~3, lumps were formed and the product had a rough texture.

Furthermore, even when the amount of sugar added to the water-containing raw material was too large, as shown in Comparative Example 4, the product felt rough and had an unpleasant texture.

Note that the condition of the products of these comparative examples was not improved even by using an emulsifier.

Table 2 Example 7 20 parts of the same concentrated cream used in Example 1 and 2 parts of sugar
1 part and 3 parts of maltose were added and dissolved, then added to 80 parts of melted chocolate dough, and further added 0.4 part of polyoxyethylene sorbitan tristearate, stirred to a homogeneous state, and tempered. A cream-filled chocolate was obtained by molding the mixture.

This cream-filled chocolate had a mixture of cream and chocolate flavors and was very delicious. Moreover, when I ate it, I didn't feel any graininess and it had a smooth texture.

In addition, cream-filled chocolate obtained in the same manner using sorbitol instead of maltose had a very good flavor and texture.

Example 8 Add sugar to commercially available strawberry jam (Bx, 56) and dissolve it to give Bx, 75, and add 20 parts to 100 parts of chocolate dough, further add 0.4 part of polyglycerin condensed ricinoleic acid, The mixture was stirred to make it homogeneous and then tempered, then filled into a mold, cooled and solidified to obtain chocolate with strawberry jam added.

This chocolate combines the flavors of strawberry jam and chocolate to give it a more delicious flavor than ever before.

Chocolate made with strawberry jam made in the same way using maltose instead of sugar was also very delicious.

Furthermore, when commercially available strawberry jam was directly added to chocolate dough without adding sugar or maltose, the viscosity of the chocolate dough increased sharply, and only 5 parts could be added to 100 parts of chocolate dough. Therefore, this chocolate lacked the flavor of strawberry jam.

Example 9 To 100 parts of white chocolate dough, 10 parts of commercially available yogurt (Bifidus Yogurt, manufactured by Morinaga Milk Industries) added with sugar to make BX, 62, and at the same time 0 parts of lecithin.
．． 3 parts and 0.2 parts of polyglycerin condensed resinoleic acid were added, stirred and made uniform, and then tempered, then filled into small cone cups, and solidified by cooling to obtain white chocolate filled in the con cups.

This white chocolate was very delicious with a mix of yogurt flavor and chocolate flavor.

In addition, when adding commercially available yogurt with no sugar added as is, the viscosity increases just by adding 2 parts to 100 parts of white chocolate dough, and no matter what emulsifier is used, the viscosity does not decrease as desired, and the cup does not Not only could it not be filled, but it also had a rough texture.

Claims (1)

[Claims] A method for producing chocolate, etc., characterized by adding sugar to a water-containing raw material, mixing and dissolving it, adding it to a molten chocolate dough, making it uniform, and then shaping and solidifying it.