JPS605252B2 - Method for manufacturing decorative chiyocollate confectionery - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing decorative chocolate confectionery, and more particularly to a method for manufacturing decorative chocolate confectionery using a mixture containing chocolate material and starch syrup as main components. BACKGROUND ART Conventionally, decorative molded chocolate confectionery products have been known in which marzipan, that is, a mixture of raw almond paste and powdered sugar or foonzanto, is added and mixed to a chocolate material and molded into a desired shape. In terms of taste, the almond flavor combines with the flavor of the chocolate material to give this decorative molding an excellent taste, but there are problems with formability and shape retention, especially when it is rolled out thinly and cannot be cut. There were disadvantages in that it was not easy to store and the shape was lost after molding. An object of the present invention is to provide a method for producing a decorative chocolate confectionery that has excellent adhesion, moldability, and shape retention, and has good visibility. According to the present invention, 'a' a mixture containing 10 parts by weight of chocolate material and 25 to 15 parts by weight of starch syrup as main components is prepared, 'b' the mixture is rolled out to a desired thickness, 'c'. } Then die-cutting to obtain at least one die-cut section of a predetermined shape;

There is provided a method for producing a decorated chocolate confectionery, which comprises: [d--molding the cut-out piece into a predetermined decorative shape, and 'e] drying the molded product having the decorative shape. Hereinafter, the present invention will be explained in detail. The chocolate material used in the present invention includes normal brown chocolate, white chocolate commonly called so-called white chocolate, and colored chocolate colored by adding known pigments. Regardless of which color chocolate material is used, it is desirable that the content of the base oil or fat in the chocolate material ranges from 28 to 45% by weight, preferably from 32 to 4% by weight. If it is less than 2% by weight, adhesion may become insufficient.
Adhesive molding may not be possible in complex shapes. On the other hand, if it exceeds 45% by weight, the fluidity becomes high and the shape retention is reduced, which may cause the shape to collapse after molding. As the base oil or fat, cocoa butter, a cocoa butter substitute, or a mixture thereof can be used. Cocoa butter substitute is a cacao butter-like fat that is used instead of cacao butter or mixed with cacao butter, and its composition mainly contains glyceride of three mixed fatty acids: oleic acid, stearic acid, and palmitic acid. It contains almost no unsaturated fatty acid glyceride with two or more 2-type bonds. The composition is extracted and separated and synthesized, and the raw material oils include vegetable oils such as cottonseed oil, rice bran oil, iribe butter, and palm oil, and animal fats such as beef tallow. The above-mentioned fatty acid glycerides are extracted and separated from these raw materials, and various operations are performed to increase the content of dioleopalmitostearin, a special component in cocoa butter. The chocolate material used in the present invention, for example, in the case of ordinary brown chocolate, contains 15 to 4% by weight of cacao mass, 15 to 25% by weight of cocoa butter, 35 to 45% by weight of sugar, and 15 to 25% by weight of milk powder.
It is often combined with In this case, since the cacao mass contains cacao butter, the total content of the cacao butter added and the cacao butter in the cacao mass is 28 to 45.
It is desirable to adjust the amount within a range of % by weight. Also,
For example, for white chocolate, add 2 cocoa butter
It is common to blend 8 to 45% by weight of sugar, 55 to 65% by weight of sugar, and 5 to 1% by weight of powdered milk. In addition, natural fragrances such as vanilla or other synthetic fragrances, and emulsifiers such as lecithin, lysolecithin, and kephalin can also be added. Furthermore, sucrose fatty acid ester can be added to promote finer and homogenized stable crystals of cocoa butter. After mixing the chocolate ingredients,
The chocolate material used in the present invention is obtained by mixing and kneading, micronizing using a finishing roll, and then performing known processing steps such as conching and tempering. The starch syrup used in the present invention refers to a sugar solution made by saccharifying starchy raw materials, including acid-saccharified starch syrup that is saccharified by adding acid, malt starch syrup that is saccharified with malt enzyme, and saccharified with enzymes such as Q amylase or 3-amylase. Examples include enzyme-saccharified starch syrup. Furthermore, the term starch syrup used in this application includes those to which sugar and other sweeteners have been added. Flavoring agents, alcoholic beverages, etc. can also be added to the mixture of chocolate and starch syrup. In the present invention, in step [a}, 25 to 15 parts by weight, preferably 60 to 100 parts by weight of starch syrup are mixed with 10 parts by weight of the chocolate material described above. Mixing is carried out using a mixer, for example. If the amount of starch syrup added is less than 25 parts by weight, the amount added is insufficient to make the fluidity of chocolate suitable for molding at room temperature by adding starch syrup. Furthermore, if the amount added is less than the above value, the plasticity at room temperature will be insufficient and it will not be possible to mold it into a desired shape, and the final product will have poor shape retention and will easily lose its shape. On the other hand, if it exceeds 150 parts by weight, it will be too soft and cannot be molded, and {e
) After drying in the process, the cured product becomes brittle and easily damaged. Moreover, the flavor of chocolate is also significantly impaired. The mixture containing chocolate material and starch syrup as main components in the above-mentioned blending range obtained by step 'a} has plasticity suitable for molding at room temperature, and the chocolate material alone solidifies and is not suitable for molding. This point is markedly different. Moreover, the above-mentioned mixture is an extremely excellent material that has an appropriate hardness and does not lose its shape after drying in the 'e} step. Furthermore, a product with a unique taste can be obtained by combining the flavors of the chocolate material and starch syrup. The mixture obtained in step a- is cooled before being processed in step b-, and the oil and fat on the surface is solidified, and then this solidified mixture is kneaded with a mixer etc. May be used. Although the cooling temperature is not critical, it is usually around 5°C. Next, in the 'b} step, it is rolled to a desired thickness using, for example, a roll. The thickness is not critical since it varies depending on the shape of the intended decorative chocolate candy, but it is usually 1 to 3 sides. Next, the mixture rolled out to the desired thickness in the 'c-step' is die-cut to obtain sections. Die cutting is performed by pressing a die made of a material such as plastic or metal. The die cut section obtained in step [c} is molded into a predetermined decorative shape in step 'd}. For example, when molding a rose flower, in the 'c} process, one petal is cut out to prepare multiple petals, and the other is 'd'.
) In the process, the petals are attached to each other and a curved surface is formed into a predetermined decorative shape. Of course, one die-cut section may be formed into a predetermined decorative shape. The decorative shaped molded product obtained in step [d} is finally dried to obtain a decorative chocolate confectionery. Drying is usually carried out in dry air for about 8 to 2 feeding hours. The chocolate confectionery obtained by the present invention can be molded into various decorative shapes and does not lose its shape, so it has extremely high commercial value. The present invention will be explained below with reference to Examples, but is not limited thereto. Note that "parts" in the examples indicate parts by weight. Example 1 2 parts of cocoa mass (cocoa butter content 50 to 55% by weight), 22 parts of cocoa butter, 40 parts of sugar, 18 parts of milk powder,
A regular brown chocolate containing 0.3 parts of lecithin was prepared. To 10 pieces of brown chocolate were added 65 parts of acid saccharified starch syrup, and the mixture was sufficiently mixed at a temperature of 3600°C using a mixer. The mixture thus obtained was rolled out using a roll at room temperature to an average thickness of 1 side. In the stretching step (step {b}), it had appropriate plasticity and could be stretched sufficiently.
Next, five rose petals were cut out and attached to each other at room temperature to form a rose flower. Adhesion was good and moldability was also excellent. The rose flowers obtained in this way were dried in dry air for about an hour. Although it was left at room temperature for one week, it did not lose its shape. The taste was also very good. Example 2 A chocolate confectionery with a rose flower decoration was made in the same manner as in Example 1, except that white chocolate consisting of 3 parts of cocoa butter, 45 parts of sugar, 25 parts of milk powder, and 0.3 parts of lecithin was used. Adhesion, moldability, and shape retention were all excellent as in Example 1. Examples 3 and 4 Example 1 except that the amount of starch syrup added was 28 parts and 145 parts.
In the same manner as above, chocolate sweets decorated with rose flowers were made. In the case of adding 28 parts, it was slightly hard in the [b-step], but there was no problem with moldability, and the shape retention of the final product was acceptable. In addition, in the case of adding 145 parts, the product was slightly soft in step 'b}, but there was no problem and the final product was only slightly hard. Comparative Example 1 A chocolate candy decorated with rose flowers was made in the same manner as in Example 1 except that the amount of starch syrup added was 22. In the stretching process (step 'b}), the film lacked plasticity and could not be stretched sufficiently, and an attempt was made to attach rose petals, but this was not possible. Comparative Example 2 A rose flower decorative chocolate confectionery was made in the same manner as in Example 2 except that the amount of starch syrup added was 153 parts. It was too soft in the rolling process (step {b-), and the taste lacked chocolate flavor, so it lacked appeal. After drying, the cured product became brittle and could not be used.

Claims (1)

[Claims] 1 (a) 100 parts by weight of Chiyocolate material and 25 parts by weight of starch syrup
150 parts by weight as a main component, (b) stretching the mixture to a desired thickness, (c)
) then die-cutting to obtain at least one die-cut section of a predetermined shape; (d) forming the die-cut section into a predetermined decorative shape; and (e) drying the decorative-shaped molding. A method for producing a decorated chiyocolate confectionery characterized by.