JP2529866B2 - Manufacturing method of chocolate - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing chocolate, and more particularly to a method for producing chocolate in which raw materials are pretreated and then chocolate is prepared.

INDUSTRIAL APPLICABILITY The present invention is utilized when efficiently producing chocolate having an excellent flavor.

Conventional technology Chocolate is cacao mass, cocoa butter, sugar,
It is made by mixing raw materials such as dairy products, pulverizing them with a refining roll, conching them, and then molding.

Additives such as emulsifiers and flavors are used for cocoa mass, cocoa butter, and sugars in bitter chocolate that does not contain dairy products, and dairy products such as milk powder are added to these ingredients in milk chocolate. In addition, if desired, a raw material that imparts a flavor such as coffee, mint, and nuts may be added to these raw materials. Further, cocoa butter as a substitute for cocoa butter such as vegetable solid fat may be used as needed, or cocoa powder or the like may be used instead of cacao mass.

Heretofore, many attempts have been made to change the flavor of chocolate by pretreating such raw materials.

That is, a method of adding an aqueous solution of sugars, amino acids and the like to cacao components such as cacao mass and cacao nibs and heating or treating with an enzyme such as protease (for example, JP-A-41-4701, Japanese Patent Application No. 50- 128344) or a dairy product such as milk powder or condensed milk, and a method in which a saccharide, particularly a reducing saccharide, is added and heated (for example, Japanese Patent Application Nos. 48-92867 and 49).
No. 40864, Japanese Patent Application No. 49-94565, Japanese Patent Application No. 49-94566, etc.) have been proposed.

Also, as a method combining these methods, for example, Japanese Patent Application No. 45-115967 is known. This method is one in which a solution containing enzymes and sugars is added to cocoa and heat-treated, and then unpleasant odor components are removed by steam, and sugar and other chocolate raw materials such as dairy products are heat-treated by adding sugar solution. Is mixed with cocoa butter and the like to prepare chocolate.

Problems to be Solved by the Invention The combined method of performing both the cocoa treatment and the dairy product treatment gives a product with an excellent flavor. For example, a composition containing a sugar and a protein such as a dairy product may be used. Even if you look at the treatment, a step of mixing the raw materials, a step of adding an aqueous sugar solution to the mixture and wetting it, a step of reacting the wet raw material at high temperature
There are many steps including the step of drying the reaction product, which is troublesome and requires an apparatus for each step. Moreover, cocoa and dairy products are heat-treated separately,
Not only the effort but also the equipment was duplicated, which required cost and space. In addition, there is a concern that some unpleasant odor components in cocoa that are difficult to be steam-distilled may remain, or that the flavor may deteriorate or deteriorate in the drying process.

The inventor of this invention conducted research to develop a method for easily performing heat treatment of sugars and a raw material containing a protein such as dairy product, mixed chocolate raw materials, and deaerated after heating while applying shearing force. However, if cooling is performed continuously, not only one heat treatment is required, but also deterioration of components due to excessive heat can be prevented, and mixing, heating deaeration, and cooling can be performed with a single device by using an escutruder. They found that they could be processed sequentially, and completed the present invention.

Means for Solving the Problems This invention uses an extruder or the like and mixes chocolate raw materials containing protein and the like to form a mixture having a water content of 2 to 15%, and then degassing after heating while applying shearing force,
Then, the chocolate raw material is treated by cooling and the chocolate is prepared using the treated raw material.

The sugar-containing and protein-containing chocolate raw material used herein refers to sugars, glucose, fructose, maltose, lactose and other sugars used in the production of chocolate and raw materials containing protein such as cocoa mass and dairy products. What is compounded appropriately is used. In addition, fats and oils such as butter and cocoa butter can be added if necessary. In addition, other chocolate ingredients such as nut paste, flavors and emulsifiers can be added here.

If necessary, water, sugar solution or amino acid solution may be added to the chocolate raw material containing sugar and protein so that the water content is 2 to 15%.
% Mixture. As the sugar aqueous solution used here, it is desirable to use sugars having high reactivity related to caramelization and aminocarbonyl reaction, such as monosaccharides and disaccharides having strong reducing power, such as glucose, fructose, xylose, and sucrose. Further, it is desirable that the amino acid also promotes the aminocarbonyl reaction and caramelization like the saccharide. In addition, when water is used, the same effect as when a saccharide or the like mixed in the raw material is dissolved and a solution of the saccharide or the like is added can be obtained.

If the water content of the raw material mixture is less than 2%, the reaction when heated is not sufficient and the desired flavor is not obtained.
If it is more than 0.1%, the water content of the treated product becomes high, and it has to be dried over a period of time, which may cause an undesirable flavor during this time.

The water may be added at the same time as the sugar or protein raw material is added, but it may be added dropwise little by little to the raw material mixture or sprayed in a mist so that a homogenous mixture may be obtained. It is desirable not to be able to mix and to mix uniformly.

The water-added mixture is heat-treated while applying a shearing force. Here, the heat treatment while applying a shearing force means that the heating is performed while applying a force that destroys the cell structure of the raw material such as crushing with a roll or a sandwich. As a result, the components inside the fine cell structure of the raw material are extruded and uniformly mixed, and the heating effect can be further exerted.

Further, it is desirable that the heat treatment is performed at 70 to 150 ° C. That is, as shown in Test Example 1, at a temperature lower than 70 ° C., a sufficient reaction does not occur, so that the desired effect cannot be obtained, and at a temperature higher than 150 ° C., it is considered to be caused by thermal decomposition such as burnt odor and bitterness. May have no flavor.

In addition, before the heat treatment is finished and before cooling, deaeration is carried out under normal pressure or reduced pressure while stirring to volatilize and remove malodorous components and water derived from cocoa components.

The heat-treated and degassed raw material is promptly cooled so that the reaction will proceed due to residual heat and a stuffy odor, a burnt odor, a bitterness or the like will not be generated and the flavor will be deteriorated. The temperature of the raw material to be treated is lowered to 80 ° C or lower, preferably 70 ° C or lower by cooling.

The cooled treated raw material is dried or finely crushed as necessary to prepare chocolate.

To make the raw material processed in this way into chocolate,
Cocoa butter, an emulsifying agent, and a fragrance are added to this, and the resulting mixture is passed through a refining roll by a conventional method to prepare chocolate. Although cocoa butter may be added to the treated chocolate raw material to make chocolate, this may be used as a part of the raw material. That is, chocolate can be prepared by further adding cacao mass, milk powder, sugar and the like.

It is desirable to use an extruder for processing the raw materials. That is, when treated with an extruder comprising a mixing section, a heating section, a degassing section, and a cooling section, mixing, heating,
Degassing and cooling can be performed continuously with one device.

An injection section for injecting a solution is provided in the mixing section of the extruder used here, and water or a sugar solution is injected.
In addition, the heating part should be heated from the outer periphery with a heat medium such as steam or oil or electric heat, and at the same time, the pitch of the rotating blades should be reversed or the shearing force should be applied to the contents through a narrow passage. To In order to exert such effects, it is desirable to use a biaxial extruder. Further, it is desirable to provide a deaeration part having a deaeration pipe next to the heating part and to exhaust gas such as water vapor generated by making the deaeration part at normal pressure or reduced pressure. This not only lowers the water content of the mixture, but also promotes the volatilization of volatile components such as acids, aldehydes, and ketones that give the chocolate an unpleasant odor, and makes the flavor even better. In addition, the cooling part of the extruder is cooled from the outer periphery by a coolant such as cold water.

Effects of the Invention According to the knowledge obtained by the inventor, the chocolate according to the present invention is likely to cause caramelization or Maillard reaction of sugars, proteins, amino acids, etc. in the raw material, and when it is made into chocolate, it has an excellent rich flavor It became a thing.

In addition, the sweetness that stimulates the throat like the chocolate produced by the conventional method disappears and becomes a mild sweetness, resulting in a mild sweetness.

When treated with an extruder comprising a mixing section, a heating section, a degassing section, and a cooling section, for example, Japanese Patent Application No. 45-1159 can be used.
Many processes such as the process of mixing chocolate raw materials containing sugar and protein in No. 67, the process of wetting, the process of reacting at high temperature, the process of drying, etc. can be processed with one device and can be efficiently processed. .

Also, the chocolate dough prepared using this treated raw material had a low viscosity, probably because the oil and fat component present in the cell structure of the raw material was extruded by the shearing force. Moreover, the melting of the chocolate formed from this chocolate dough was very good.

EXAMPLES Next, the present invention will be described with reference to Examples.

Example 1 A mixing section, a heating section, and a cooling section were provided. The mixing section and the cooling section were provided with forward screws, and the heating section was provided with forward and reverse screws alternately. 13.5 parts of cacao mass and 54.5 powdered sugar in the raw material supply port of the mixing section of the twin-screw extruder
Part, 32 parts of whole milk powder and 0.02 part of vanillin are supplied, and at the same time, 3% glucose solution is added from the liquid supply port provided next to the material supply port and mixed, and the water content is about 7%.
Was sent to the heating section. Here, a strong shearing force was applied to the contents by the action of the blades in the forward and reverse directions to heat the contents. At this time, the temperature of the heating section outer cylinder was 120 ° C.

A pipe for vacuum degassing was provided in the degassing section, and degassing was performed under reduced pressure to remove water and volatile components.

 Then, it was cooled in the cooling unit to obtain a treated product at 60 ° C.

The processed material is crushed at room temperature, and 100 parts of it is cocoa mass 6.5
Parts, 26.5 parts of cocoa butter and 0.4 parts of lecithin were added to make a dough, which was treated with a refining roll and liquefied with a melanger to give a chocolate dough. This chocolate dough, compared to the chocolate dough made by the conventional method,
The processing time at Melanger was less than half,
The flavor was excellent. Then, it was formed into chocolate by a conventional method.

This chocolate was richer in flavor than the chocolate produced by the conventional method and had a very good taste. In addition, the stimulating sweetness was weak, the sweetness was mild, and it melted well in the mouth.

Test Example 1 Chocolate prepared by treating in exactly the same manner as in Example 1 except that the temperature of the heating part was set to the temperature shown in the table (Sample No. 1 to
Whether 6) can be compared with a control chocolate prepared by a normal chocolate production method using the raw material obtained by removing the glucose solution from the raw material formulation of Example 1 and without carrying out the treatment of the present invention. The results of sensory tests conducted by 10 expert panelists were as follows. When the heating temperature is low, the amount of water vaporized is small and the amount of water in the processed product is large. Therefore, the amount of the glucose solution added was adjusted so that the processed product had the same amount of water.

Sample No. 6 had seven persons who felt that it had a burning offensive odor or bitterness.

Example 2 Using the twin-screw extruder described in Example 1, 55 parts of powdered sugar and 45 parts of whole milk powder were supplied from the raw material supply port, and at the same time, a 4% fructose solution was added from the liquid raw material supply port, and the water content was 6%. As a mixture of Subsequently, this mixture was sent to a heating section, where it was heated while applying a shearing force. At this time, the temperature of the heating part cylinder was 115 ° C. Next, degassing was performed by reducing the pressure in the degassing section. Then, it was cooled in the cooling unit to obtain a treated product at 65 ° C.

This treated product was ground at room temperature, and 34 parts of cocoa butter and an appropriate amount of lecithin were added to 100 parts of the mixture and mixed, treated with a refining roll and then treated with a rotary conching machine to obtain a white chocolate dough.

This chocolate material was molded into a white chocolate by a conventional method.

This white chocolate was richer than the conventional white chocolate and was very delicious. Moreover, the stimulating sweetness was weaker than that of white chocolate produced by the conventional method.

Example 3 Using the twin-screw extruder described in Example 1, 12 parts of cacao mass, 61 parts of powdered sugar, 27 parts of whole milk powder, and 0.02 part of vanillin were supplied from the raw material supply port to prepare a mixture having a water content of 2%. Subsequently, this mixture was sent to a heating section, where it was heated while applying a shearing force. At this time, the temperature of the heating part cylinder was 95 ° C. Then, degassing was performed in the degassing unit under reduced pressure. Then, it was cooled in the cooling unit to obtain a treated product having a temperature of 65 ° C.

This treated product was pulverized at room temperature, and 33 parts of cocoa butter and an appropriate amount of lecithin were added to 100 parts of the pulverized product and mixed, treated with a refining roll and then treated with a rotary conching machine to obtain a milk chocolate dough.

This chocolate dough was molded into a milk chocolate by a conventional method.

This milk chocolate was rich and very delicious. Moreover, it had a milder sweetness than the milk chocolate produced by the conventional method.

Example 4 Using the biaxial estruder described in Example 1, 11.5 parts of cocoa mass, 46.5 parts of powdered sugar, and whole condensed milk from the raw material supply port 24
Part, whole milk powder 24 parts, vanillin 0.02 parts, water content 6.8%
As a mixture of Continue to send this mixture to the heating section,
Therefore, heating was performed while applying shearing force. At this time, the temperature of the heating section cylinder was 110 ° C. Then, the degassing section was depressurized to degas. Then, it was cooled in the cooling unit to obtain a treated product having a temperature of 65 ° C.

The treated product was crushed at room temperature, and 6 parts of cocoa mass, 28 parts of cocoa butter and an appropriate amount of lecithin were added to 100 parts of the mixture, mixed and treated with a refining roll and then with a melanger to obtain a milk chocolate dough.

This chocolate dough was molded into a milk chocolate by a conventional method.

This milk chocolate was rich and very delicious. Moreover, the stimulating sweetness was weaker than that of milk chocolate produced by the conventional method, and a mild sweetness was felt.

Example 5 Using the twin-screw extruder described in Example 1, 51 parts of cocoa nibs, 49 parts of granulated sugar, and 0.2 parts of vanillin were supplied from the raw material supply port, and at the same time, a 0.5% isomerized sugar solution was supplied from the liquid raw material supply port. To give a mixture with a water content of 4%. Subsequently, this mixture was sent to a heating section, where it was heated while applying a shearing force. At this time, the temperature of the heating part cylinder was 130 ° C. Next, degassing was performed in the degassing section under reduced pressure. Then, it was cooled in the cooling unit to obtain a treated product at 65 ° C.

This treated product was crushed at room temperature, 12 parts of cocoa butter and an appropriate amount of lecithin were added to 100 parts of the mixture, and the mixture was treated with a refining roll and then treated with a melanger to obtain a chocolate dough.

This chocolate dough was molded into a bitter chocolate by a conventional method.

This bitter chocolate was rich and very delicious. Moreover, the bitter chocolate produced by the conventional method had a weaker stimulating sweetness, and a mild sweetness was felt.

Example 6 Using the twin-screw extruder described in Example 1, 16 parts of cocoa mass, 57 parts of powdered sugar, 27 parts of whole milk powder and 0.02 part of vanillin are supplied from a raw material supply port, and 2.3% invert sugar solution is simultaneously supplied as a liquid raw material. It was supplied by mouth to give a 13% water mixture. Subsequently, this mixture was sent to a heating section, where it was heated while applying a shearing force. At this time, the temperature of the heating part cylinder was 115 ° C. Then, the pressure was reduced in the degassing section to degas. Then, it was cooled in the cooling unit to obtain a treated product having a temperature of 66 ° C. The treated product was put in a vacuum dryer at 60 ° C. and dried until the water content became 2.5%.

Next, this treated product was crushed at room temperature, and 28 parts of cocoa butter and an appropriate amount of lecithin were added to 100 parts thereof, mixed, processed with a refining roll, and then processed with a rotary conching machine to obtain a milk chocolate dough.

This chocolate dough was molded into a milk chocolate by a conventional method.

This milk chocolate was rich and very delicious. Moreover, it had a milder sweetness than the milk chocolate produced by the conventional method.

Claims (3)

(57) [Claims] 1. A chocolate raw material containing sugar and protein is mixed to form a mixture having a water content of 2 to 15%, which is then heated while applying shearing force, deaerated, and then cooled to treat the raw material. Part, heating part, degassing part, cooling part are successively processed using an extruder connected in this order, and treatment of heating, degassing and cooling is sequentially carried out, and the processed product is mixed with other raw materials according to a conventional method. A method for producing chocolate, which comprises mixing, crushing, and conching to form a liquid chocolate dough. 2. The method according to claim 1, wherein the heating temperature is 70 to 150 ° C.
The method for producing chocolate according to. 3. The method for producing chocolate according to claim 1, wherein the extruder is a twin-screw extruder.