JP2755134B2 - chocolate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to chocolate. In the present invention, chocolate is not subject to legal restrictions, but encompasses all chocolates and processed fats and oils using hard butter other than cocoa butter or fats and oils having a wide plastic range. .

[0002]

2. Description of the Related Art Usually, chocolate is produced through the following steps. That is, first, cocoa beans from which contaminants such as stone chips are removed are roasted at 110 to 170 ° C. This roast has the effect of expressing the base flavor of chocolate by producing a brown substance called melanoidin by reacting the amino acid contained in cocoa beans with reducing sugars, but at the same time crushed,
This is also to facilitate separation into the outer skin (cell), endosperm (nib), germ (germ), and the like.

[0003] The cocoa beans take advantage of the characteristics of cocoa beans produced in various places, for example, beans (base beans) from Africa or Brazil and flavored beans from Trinidad, Sri Lanka, Venezuela or Ecuador. (Flavor beans). Although the roasting temperature cannot be specified, it seems that the base beans are usually roasted at a relatively high temperature and the flavor beans are roasted at a relatively low temperature. Usually, such base beans and flavor beans are appropriately blended and used.

[0004] The roasted cocoa beans are
After crushing and separating into hulls (cells), endosperm (nibs), germs (germs), etc., the cocoa nibs are ground with a grinding mill, a roll mill or the like to form a paste. This paste-like material is called cocoa paste, cocoa liquor, cocoa mass or the like, and is generally called bitter chocolate in general transactions.

[0005] Next, sugar or cocoa butter, milk powder and the like are appropriately mixed with the cocoa mass thus prepared, and the mixture is further rolled to reduce the particles. Usually, the particles are ground to a particle size of 25 microns or less.

Next, the finely divided chocolate is kneaded well with a machine called conche to adjust (conching) the flavor. Then, when the chocolate is cooled and molded into a product, the gloss, appearance, and other internal structure of the chocolate surface are adjusted (tempering) to improve the flavor and texture, and the liquid chocolate dough after tempering is finished. Plates, rods, rounds, pours into molds of various shapes such as squares, cools through a cooling tunnel, removes from the molds, packs them, and further stabilizes the cocoa butter crystal form for a certain period of time. It is manufactured through a process of aging at a constant temperature.

Prior to each of the above steps, cocoa fruits (pods) are harvested locally from the cocoa tree, the fruits are split, the seeds (cocoa beans) are taken out, and placed in a wooden box for 4 to 7 days. It is fermented, dried, packed in bags and shipped and shipped to various places.

[0008] In general, chocolate is produced through the steps described above, but in each step, chocolate is processed under optimum conditions so that the flavor and physical properties of the chocolate are good. As described above, conventionally, cocoa nibs are generally mixed with other raw materials uniformly and ground with a roll into fine particles of 25 microns or less.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a novel chocolate which has been imparted with an appropriate texture and fragrance.

[0010]

Means for Solving the Problems The present inventors used cacao nibs, which had been conventionally recognized as being finely ground, into chocolate dough in the form of granules crushed to an appropriate size. Surprisingly, it has been found that a good chocolate that has not been hitherto obtained can be obtained with an appropriate texture and favorable fragrance.

The present invention has been completed based on the above findings, and is a chocolate containing crushed granules of cacao nib as an essential component.

[0012] The size of the crushed granulated cacao nib is preferably 1 mm to 5 mm, and if it is less than 1 mm, it is difficult to obtain a crisp texture, and if it exceeds 5 mm, it is too large to have a strong bitter taste. To feel. Such cocoa nib crushed granules can be prepared by crushing roasted cocoa beans by an appropriate means, sieving, and adjusting the size to the size. In addition, the outer skin (cell) etc. is separated,
Since it is appropriately crushed at the time of Winnowing, it may be sieved and adjusted to the size.

The cocoa nib crushed granular material is preferably present in an amount of 1 to 30% by weight, preferably 4 to 25% by weight, more preferably 10 to 20% by weight, based on the total amount of the chocolate dough. If the amount exceeds the upper limit, the bitterness becomes too strong, which is not preferable. If the amount is less than the lower limit, the effect is hardly obtained.

The cocoa nibs used for the crushed granules are preferably treated at a temperature higher than the roast temperature of the cocoa nibs normally used for the bitter chocolate.
Usually, the one roasted at 150 to 190 ° C. is suitable. Also, roasting is performed before crushing cocoa nibs,
There are many so-called bean roasts, but a so-called nib roast, which roasts the endosperm (nib) itself in which the outer skin (cell) and the germ (germ) are separated and removed, may be used.

As the cocoa beans suitable for such crushed granulated cocoa nibs, base beans that are usually used may be used, but flavor beans used as fragrant beans are particularly preferable.

The chocolate of the present invention may be produced according to a conventionally known method. The cocoa nib crushed granules may be added at any stage after the roll of the chocolate raw material mixture is rolled. It is suitable, but preferably after the conching process, before the tempering process or after the tempering process.

In the present invention, the cocoa nib crushed granules are contained as an essential component as described above, and one or more selected from other nuts, cereals, beans, dried fruits, tree nuts or crunches May be used in combination.

Examples of other nuts include peanuts, cashew nuts, almonds, pistachios, walnuts, hazelnuts, macadamia nuts, and the like.
Beans include soybeans, broad beans, peas, red beans and the like, dried fruits include raisins, pine, papaya, mango, apricot, prunes, apples, and the like, and tree nuts include pine nuts and the like.

[0019]

EXAMPLES Examples will be described below to further clarify the effects of the present invention. However, it is needless to say that these are examples and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean on a weight basis.

Example 1 Preparation of Cacao Nib Crushed Product Cocoa beans were roasted at 160 to 170 ° C. for about 40 minutes, husked, coarsely crushed, sieved, and cut to a short diameter of 3%.
~ 5 mm cocoa nib crushed granules were obtained.

Preparation of milk chocolate 15.4 parts of cacao mass, 21 parts of whole milk powder, 39 parts of powdered sugar,
Add 8 parts of cocoa butter, 0.1 part of soy lecithin and 0.05 part of vanillin, knead with a kneader, grind with a roll refiner to 18 micron fine particles, then conch for 17 hours in a conch, while cocoa butter Sixteen parts were gradually added, and at the end of the conche 0.4 parts of lecithin and 0.05 part of milk flavor were added to prepare a chocolate dough. Thereafter, a tempering treatment was performed, and 10 parts of the crushed cocoa nibs obtained above were added, mixed, and molded to obtain chocolate.

Comparative Example 1 The procedure of Example 1 was repeated, except that the cocoa nibs were added in the same amount in the ground state instead of adding the crushed granulated cocoa nibs.
Chocolate was obtained in the same manner. The evaluation results are as follows. However, the results were subjected to a sensory evaluation by a two-point comparison method using 10 panelists, and the results were indicated by the number of panelists evaluated as good.

Formulation and Results ----------------------------------------------------------------------------------------------------------- Example 1 Comparative Example 1 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Cocoa mass 15.4 (parts) 15.4 (parts) Whole milk powder 21% 21 〃 powdered sugar 39 ３９ 39 〃 cocoa butter 24 〃 24 〃 soy lecithin 0.5 〃 0.5 〃 vanillin 0.05 〃 0.05 〃 milk flavor 0.05 〃 0.05 〃 cocoa nib crushed granules 10 〃 0 〃 Grinded cocoa nibs 0 〃 10 〃--------------------------------------------------10 0 Number of people who answered that the texture was good 10 ０ 0 人数 Number of people who answered that it was overall good 10 〃 0 〃 −−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−

As described above, all the panelists of the chocolate obtained in Example 1 exhibited favorable fragrance and crisp crunchy texture as compared with the chocolate obtained in Comparative Example 1, and were not found in conventional chocolate. She said that she had a favorable flavor and texture.

Example 2 A molded chocolate was obtained in the same manner as in Example 1 except that 20 parts of the crushed cocoa nibs were added.

Comparative Example 2 The procedure of Example 2 was repeated, except that the cocoa nibs were added in the same amount in a ground state, instead of adding the crushed cocoa nibs.
Chocolate was obtained in the same manner.

Formulation and Results ----------------------------------------------------------------------------------------------------------- Example 2 Comparative Example 2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Cocoa mass 15.4 (parts) 15.4 (parts) Whole milk powder 21% 21 粉 powdered sugar 39 ３９ 39 〃 cocoa butter 24 ２４ 24 〃 soy lecithin 0.5 〃 0.5 〃 vanillin 0.05 〃 0.05 〃 milk flavor 0.05 〃 0.05 〃 cocoa nib crushed granules 20 〃 0 〃 Ground cocoa nibs 0 〃 20 人数 Number of people who answered that it was savory 10 people----------------------------------------- 0 Number of people who answered that the texture was good 10 ０ 0 人数 Number of people who answered that it was generally good 10 〃 0 〃 −−−−−−−−−−−−−−−−− -------------------

As described above, all the panelists of the chocolate obtained in Example 2 exhibited favorable fragrance and crisp crunchy texture as compared with the chocolate obtained in Comparative Example 2, and were not found in conventional chocolate. She said that she had a favorable flavor and texture.

Example 3 Instead of the cocoa nib crushed granules used in Example 1,
Using 5 parts of crushed cacao nib granules having a short diameter of 3 to 5 mm roasted at 150 to 160 ° C., semi-sweet molded chocolate was obtained according to Example 1 with the following composition.

Comparative Example 3 The procedure of Example 3 was repeated, except that the cocoa nibs were added in the same amount in the ground state instead of adding the crushed cocoa nibs.
Chocolate was obtained in the same manner. The results are as follows.

Formulation and results ------------------------------------------------------------------------------------------- 3 Example 3 Comparative Example 3 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Cacao mass 29.4 (parts) 29.4 (parts) Whole milk powder 7% 7 〃 powdered sugar 43 ４３ 43 〃 cocoa butter 20 ２０ 20 〃 soy lecithin 0.5 ０．５ 0.5 〃 vanillin 0.05 〃 0.05 〃 milk flavor 0.05 〃 0.05 〃 cocoa nib crushed granules 5 ０ 0 〃 Cacao nib ground material 0 ５ 5 〃 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Number of people who answered that it was fragrant 9 people 1 Number of people who answered that the texture was good 10 〃 0 人数 Number of people who answered that it was overall good 9 １ 1 〃--------------------------- −−−−−−−−−−−−−−−

As described above, the panelists who answered that the chocolate obtained in Example 3 felt more fragrant than the chocolate obtained in Comparative Example 3 and had a preferable flavor not found in the conventional chocolate. There were many. Also, all the panelists present a crunchy and crunchy texture, which is preferable.
Replied

Example 4 Instead of the cocoa nib crushed granules used in Example 1,
Using 5 parts of crushed cacao nib granules having a minor diameter of 3 to 5 mm roasted at 180 to 190 ° C., a white type molded chocolate was obtained according to Example 1 with the following composition.

Comparative Example 4 The procedure of Example 4 was repeated, except that the cocoa nibs were added in the same amount in the ground state instead of adding the crushed cocoa nibs.
Chocolate was obtained in the same manner. The results are as follows.

Formulation and Results-------------------------------------------------Example 4 Comparative Example 4 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Full fat milk powder 25.4 (parts) 25.4 (parts) Powdered sugar 42 〃 42 〃 cocoa butter 32 ３２ 32 〃 soy lecithin 0.5 ０．５ 0.5 〃 vanillin 0.05 〃 0.05 〃 milk flavor 0.05 〃 0.05 〃 cocoa nib crushed granules 5 ０ 0 〃 〃 5 〃 − − − − 人数 人数 人数 人数 人数 人数 人数 人数Number of people who answered good 10 ０ 0 人数 Number of people who answered good overall 8 〃 2 〃 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− −−− -

As described above, the panelists who answered that the chocolate obtained in Example 4 felt more fragrant than the chocolate obtained in Comparative Example 4 and had a preferable flavor not found in the conventional chocolate. There were many. Also, all the panelists present a crunchy and crunchy texture, which is preferable.
I answered. The white type chocolate obtained in Example 4 attracted the interest of all the panelists because it was unusual chocolate.

Example 5 In Example 1, except that 30 parts of crushed cocoa nibs having a short diameter of 1 to 3 mm roasted at 180 to 190 ° C. were added in place of the crushed cocoa nibs used in the same example, 30 parts were used. In the same manner as in Example 1, a molded chocolate was obtained.

Comparative Example 5 The procedure of Example 5 was repeated, except that the cocoa nibs were added in the same amount in a ground state instead of adding the crushed cocoa nibs.
Chocolate was obtained in the same manner.

Formulation and Results ---------------------------------------------------------------------------- 5 Example 5 Comparative Example 5 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Cocoa mass 15.4 (parts) 15.4 (parts) Whole milk powder 21% 21 〃 powdered sugar 39 ３９ 39 〃 cocoa butter 24 ２４ 24 〃 soy lecithin 0.5 〃 0.5 〃 vanillin 0.05 〃 0.05 〃 milk flavor 0.05 〃 0.05 〃 crushed granulated cocoa nib 30 〃 0 〃 Cacao nib ground material 0 ３０ 30 〃--------------------------------------------------8 2 Number of people who answered that the texture was good 10 人数 0 人数 Number of people who answered that it was overall good 8 〃 2 〃 −−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−

As described above, the chocolate obtained in Example 5 had a slightly savory aroma with a bitter taste as compared with the chocolate obtained in Comparative Example 5, and exhibited a preferable flavor that was not found in conventional chocolate. Many panelists answered.
In addition, all the panelists answered that they had a crunchy crunchy texture and were favorable.

[0041]

[Effect] As described above, by mixing crushed granules of cacao nib in chocolate dough, it is possible to provide a moderately crunchy and favorable fragrance, and to provide a chocolate with a very good flavor and texture that has never been seen before. It became.

Claims (3)

(57) [Claims] (1) A baking process at 150 to 190 ° C without swelling treatment.
Cocoa nibs with a minor axis of 1 to 1
5 mm crushed granulated cocoa nibs
Chocolate containing 1 to 30% by weight based on the total amount of ground . 2. The chocolate according to claim 1, wherein the chocolate comprises crushed cocoa nibs and one or more selected from nuts, cereals, beans, dried fruits, nuts or crunches. 3. The cocoa beans are puffed at 150 to 190 ° C.
Roasted without crushing the resulting cocoa nibs,
After adjusting the size of the short diameter to a granular material of 1 to 5 mm,
To add 1-30% by weight to the total amount of chocolate dough
Characterized by the method of producing chocolate.