JPS5831177B2 - How to make chocolate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to chocolate, particularly chocolate using glucose as a base as added sugar, and a method for producing the same.

Traditional chocolate is a mixture of cocoa, cocoa butter and sucrose, and is generally considered a valuable energy stimulating food.

However, cocoa has little nutritional value as an energy-stimulating food.

Page 18 (Ay Simonart-Element
ts de Pharmacodynamie e p
-18): ], the energy-stimulating element here is ordinary sucrose, which, as mentioned above, is commonly contained in chocolate.

Although sucrose and glucose are comparable in terms of caloric value, it is well known that glucose is preferred over sucrose as an energy delivery vehicle.

For example, before sucrose can be absorbed into the bloodstream, it must first be converted into two monosaccharides - glucose and 1aevulose - in the gastrointestinal tract; The reabsorption rate of 10
If it is 0, then that of Laeprus is 43 [Fonterra Ficiologii, p. 412, 1969 (F
ontaire-LaPhysiology, p
age 412, 1969)).

Based on the above facts, glucose is preferred over sucrose as an energy supply source because of its greater absorption effect.

It is not surprising that attempts have been made to date to replace all or part of the sucrose with glucose when making chocolate.

Okay, commercially available glucose that has been used for a long time is -
It is a hydrate and contains 9% water, which poses a problem in that the final product has uneven spots due to the presence of water.

The problem of crystal formation in this regard can be solved.

Various methods have already been proposed, but these methods are inappropriate and unacceptable in actual manufacturing situations due to many conditions that must be specially considered, such as temperature and moisture content. Ta.

However, recently, a method of drying glucose to remove the crystalline moisture in grape bran has been developed, and glucose with a moisture content of at most 0.5% has become commercially available.

This product is, for example, ``Dextrosa di Cosj (
It is commercially available under the name Dextrosa D-8°).

It has been discovered that this type of glucose can be used to replace sucrose in the chocolate manufacturing process, either completely or partially if desired, without changing the standard manufacturing process. .

That is, the present invention relates to chocolate in which all or part of the sucrose content in the chocolate is replaced by glucose hydrate, so that crystallization water is almost completely removed.

The invention also provides a method for mixing cocoa powder, a fatty mixture and sugar, and conche the mixture.
The present invention provides a method for producing chocolate, which comprises processing the sugar in a chocolate, in which case all or part of the sugar is converted to glucose substantially free of crystalline water;
"Substantially" means a moisture content of 3% or less, preferably 0.5% or less.

The present invention will be explained below with reference to Examples.

Example 1 14 & 9 parts of cocoa powder are mixed with 40 kq of dehydrated glucose containing 46 parts of cocoa butter and 0.5% water and the mixture is stirred for 30 minutes until the particles reach the desired size.
- Kneaded in a rubber system.

After mixing, the mixture is further subjected to well-known processing in Comte or similar type equipment in order to obtain the desired aroma and taste mixture.

After conching, the mixture was formed into finished chocolate according to the conventional method, but the dough of this chocolate plate was uniform and had the same strength as the chocolate plate obtained from a similar conventional mixture containing sucrose. , and had firmness.

Similar operations were repeated with glucose containing 6 to 9 cups of water, but the final product was non-uniform and did not have sufficient strength, appearance, and hardness.

Example 2 The operation according to Example 1 was repeated.

However, instead of glucose, partially dehydrated glucose containing 2% water, i.e. monohydrate, was used.

After mixing in a 30-ml system, the mixture was stirred with a conte until the mixture contained less than 0.2% water.

The bottom molded chocolate slabs obtained from this mixture exhibited similar properties to the chocolate slabs obtained according to Example 1.

Instead of removing excess water by treating the mixture in a container, it can also be removed by evaporation methods.

However, the total amount of water is 0.2% relative to the amount of glucose.
It should be remembered that f, S must be reduced to a value corresponding to % or less.

Example 3 The operation according to Example 1 was repeated, but 46 to 9
A 46 to 9 fat mixture having the same melting index as cocoa butter was used instead of cocoa butter.

The properties of the variant obtained from this mixture are comparable to those of the product according to Example 1.

From this, it is clear that cocoa butter can be replaced by any fat mixture that is compatible in terms of chocolate taste and aroma.

Claims (1)

[Claims] 1. A method of manufacturing chocolate which comprises mixing cocoa powder, a fatty mixture, and sugar, and processing the mixture in a container, in which all or part of the sugar is converted into sugar containing substantially no crystalline water. A method of manufacturing chocolate characterized by using.