JPH07102083B2 - Manufacturing method of chiyokorate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Industrial Application Chocolate is formed by putting chocolate liquid in a mold or coating a center and then cooling and solidifying.

INDUSTRIAL APPLICATION This invention is utilized when manufacturing chocolate, especially chocolate liquid, and when manufacturing the chocolate liquid which has the fluidity suitable for the objective.

It is also used to improve the fluidity of poorly fluid chocolate liquid.

2. Description of the Related Art Chocolate liquor is produced by mixing raw materials in which cocoa butter, milk powder and the like are added to sugar and cocoa butter according to the purpose, pulverizing the mixture, and liquefying by conching.

The chocolate liquid is poured into a mold having a predetermined shape and then solidified by cooling to obtain chocolate, and the fluidity of the chocolate liquid is important at this time. That is, when the chocolate liquid is poured into the mold and then solidified by cooling, the chocolate liquid can be poured into the mold by a depositor, and further, the fluidity is required so that bubbles are removed when the mold is vibrated.

On the other hand, in order to coat the center with chocolate liquid, enrober that allows the chocolate liquid to flow down in the shape of a curtain or dipping to immerse the center in the chocolate liquid and then pull up, or put the center in a rotary pot and rotate. While doing so, it is done by a method such as van coating that adds chocolate liquid.

When coating with Enrobar, the chocolate liquid must always flow in the form of a curtain with the same thickness,
Moreover, it must adhere to the center surface on average. In addition, the coating layer must have a uniform thickness without flowing down from the top or side surfaces of the center until it solidifies by cooling.

Furthermore, wind is applied to the surface of the coating layer to give a wavy pattern, or rubbing with a wire to give a streak pattern is performed, and a wavy pattern is generated or rubbed with a wire due to the force of the wind hitting the surface. As a result, a streak pattern is generated, and fluidity that can hold the pattern until it solidifies by cooling is required.

Even with dipping, a certain amount of chocolate liquid must be attached evenly to all the surfaces of the center when pulled up, and the chocolate liquid on the surface does not run down or collect in the lower part of the center until it solidifies by cooling. Liquidity is required.

Even in bun coating, it is necessary that the chocolate liquid does not adhere to the wall of the rotary kettle and evenly adheres to the center surface, and the centers are cooled and solidified by the chocolate liquid without forming agglomerates.

That is, the chocolate liquid must be a fluid liquid suitable for the purpose of use, and its adjustment is important.
Further, as seen in Nos. 1 and 2 of Comparative Example 4, for example, the fluidity may deteriorate even with the chocolate liquid having the same composition depending on the particle size and particle size distribution of solid particles, the manufacturing method and the like.

Lecithin is mainly used for adjusting the fluidity of the chocolate liquid. Addition of lecithin improves the fluidity of the chocolate liquor. In addition, sucrose fatty acid ester having a high HLB and polyglycerin polyricinoleate are also partially used.

Further, the fluidity of the chocolate liquid may be adjusted by increasing the amount of cocoa butter and adjusting the fat content of the chocolate liquid.

Problems to be Solved by the Invention There is a limit to the method for improving the fluidity of chocolate liquid by adding lecithin, and the fluidity is usually improved up to about 0.5% of the chocolate liquid, but even if it is added more than that, the fluidity is not improved. There is a phenomenon that it does not get better, but worse. That is, it becomes a so-called blunt chocolate liquid.

Such a chocolate liquid does not form a curtain with a uniform thickness even when trying to flow down in a curtain shape with an enrober, for example, but it falls off in a lumpy manner, so the thickness varies depending on the location, and it is the same on the center surface. It becomes impossible to provide a thick chocolate layer. Moreover, sometimes the liquidity becomes so poor that it does not flow down. This is because, as seen in Comparative Example 1, when the amount of lecithin in the chocolate liquid exceeds 0.5%, the apparent viscosity increases. When the plastic viscosity and yield value of such a chocolate liquid are measured, the plastic viscosity decreases as the amount of lecithin added increases, but on the contrary, the yield value increases, resulting in an increase in apparent viscosity and poor fluidity. You can see that

In the case of sucrose fatty acid ester, HLB of about 7 is used to adjust the fluidity of the chocolate liquid. However, sucrose fatty acid ester with high HLB has a high melting point and must be melted by heating before use. Not only is it difficult to use, but when added to chocolate liquid and cooled, sucrose fatty acid ester may crystallize before solidifying.
Moreover, when used too much like lecithin, No8 of Comparative Example 5
As shown in (3), even if the plastic viscosity was lowered, the yield value was increased and the fluidity was deteriorated, and the effect was not so great.

When the fluidity is adjusted by adding polyglycerin polylysinolate, as seen in Comparative Example 2, the fluidity is improved, but the coating layer is not patterned or the chocolate layer on the side surface is thin, and cannot be used. Sometimes. The decrease in the fluidity in this case was mainly due to the decrease in the yield value as shown in Comparative Example 4, for example, and such a chocolate liquid exhibited a phenomenon such that the retention on the side surface of the center was reduced.

Although the cocoa butter is increased to improve the fluidity of the chocolate liquid, in this case, as shown in Comparative Example 3, both the plastic viscosity and the yield value become small. However, since cocoa butter is expensive, it is desirable to use as little as possible. Also, as the amount of cocoa butter increases, the durability against temperature deteriorates.

Means for Solving the Problems The inventor of the present invention does not necessarily obtain a desired chocolate liquid in a fluid state by simply reducing the apparent viscosity to improve the fluidity, and makes a chocolate fluid in a desirable state. The inventors have found that it is necessary to adjust both the plastic viscosity and the yield value, and that polyglycerin polyricinolate and sucrose fatty acid ester should be used in combination to adjust both of them, and completed the present invention.

That is, polyglycerin polylysinolate was used in Comparative Example 2
As shown in Fig. 5, the plastic viscosity does not decrease, but the yield value decreases.As shown in Comparative Examples 5 and 6, the sucrose unsaturated fatty acid ester has a function of decreasing the plastic viscosity but not the plastic viscosity. By adjusting, the plastic viscosity and the yield value of the chocolate liquid are adjusted to predetermined values.

Chocolate liquid used in the present invention, cocoa butter and sugar, if necessary, cocoa mass, powdered milk, etc. are added, finely crushed, conching and liquefied, nut paste, coffee etc. may be added if desired. is there. Also, instead of cocoa butter, a solid fat such as a substitute fat may be used.

This invention mixes polyglycerin polyricinoleate and sucrose fatty acid ester when preparing a chocolate liquid, but when the raw materials are mixed, when conching, when liquefied, or after molding, until cooling. It can be performed at any stage.

As shown in Comparative Example 5, as the sucrose fatty acid ester has a large HLB, the yield value increases. Therefore, it is desirable to use a sucrose fatty acid ester smaller than HLB4. Moreover, the unsaturated fatty acid ester has a higher yield value than the saturated fatty acid ester. Is desirable because it is small. Moreover, the sucrose unsaturated fatty acid ester having an HLB of 4 or less has a liquid or paste form at 30 to 40 ° C. and is easily mixed when added to the chocolate raw material or the chocolate liquid.

Further, the addition amount of polyglycerin polyricinoleate and sucrose fatty acid ester is, for example, as shown in the example of Comparative Example 6 using oleic acid ester as the sucrose fatty acid ester, up to about 1% of the chocolate liquid is used in proportion to the amount used. And the effect is improved, but if it is more than that, the effect is not so much seen.

EFFECTS OF THE INVENTION The present invention is to add polyglycerin polyricinolate and sucrose fatty acid ester to a chocolate liquid to make the plastic viscosity and the yield value of the chocolate liquid desired, whereby the center is coated with, for example, enrober. Then, the chocolate liquid flows down in the form of a curtain with an equal thickness, the chocolate layer on the surface of the center has the same thickness, and when a pattern is attached by blowing air, etc., it is held until it cools and solidifies. It has become possible to obtain a chocolate liquid that exhibits the most desirable fluidity for the molding process without causing the chocolate liquid on the side surface of the center to flow down and the chocolate layer becoming too thin.

Further, it has become possible to improve the fluidity of the chocolate liquor whose fluidity has deteriorated due to the type and condition of the raw materials, the particle size and particle size distribution of the solid particles in the chocolate liquor, the manufacturing method and the like.

Further, for example, as shown in Example 5, by carrying out the present invention, it is possible to obtain a plastic liquid having substantially the same plastic viscosity and yield value as those of the chocolate liquid of Control 3 in which the amount of cocoa butter used is larger than that in Example 5. It has the effect of saving expensive cocoa butter. This means that even chocolate liquids with low cocoa butter (for example 33%) such as chocolate liquid for plate chocolate can be used for coating in the same manner as coating chocolate liquids that normally use a large amount of cocoa butter (for example 35%) according to the present invention. It shows that you can do it.

Comparative Example 1 15 parts cocoa mass, 50 parts sugar, 15 parts whole milk powder, cocoa butter
A raw material consisting of 20 parts was processed by a conventional method to obtain a chocolate liquid. At this time, 0.5 part of lecithin was used.

0.2% and 0.4% of this chocolate liquid
Table 1 shows the apparent viscosity, plastic viscosity and yield value when lecithin was further added.

That is, when 0.2 and 0.4% of lecithin was further added to the chocolate liquid containing 0.5% of lecithin, the apparent viscosity increased and the fluidity deteriorated accordingly. This was because the yield value increased despite the decrease in plastic viscosity.

The apparent viscosity was measured using a BL type viscometer, and the plastic viscosity and yield value were measured by Eplecht's rheometer (Rheomat 15
Type) and was measured at 40 ° C. The unit of apparent viscosity and plastic viscosity is poise, and the unit of yield value is dyne / cm ² .

Comparative Example 2 15 parts cocoa mass, 50 parts sugar, 15 parts whole milk powder, cocoa butter
A chocolate solution having a fat content of 32.5% was prepared using 20 parts of lecithin and 0.5 part of lecithin.

Table 2 shows the results of measuring the plastic viscosity and the yield value when polyglycerin polyricinoleate was added to this chocolate liquid in the same manner as in Comparative Example 1.

No.3 chocolate liquid containing 0.5% of polyglycerin polylysinolate has an apparent viscosity that is not so small, but when the center is coated with enrober, it cools and solidifies even if it is coated and blows air to the surface to create a wavy pattern. By then the pattern has disappeared.

That is, the fluidity was improved by the addition of polyglycerin polyricinoleate because the yield value was decreased, and it is considered that the pattern was not retained and disappeared until it solidified by cooling.

Comparative Example 3 Cocoa mass 15 parts, sugar 50 parts, whole milk powder 15 parts, lecithin 0.5
Cocoa butter (19.7, 21.2, and 24.2 parts) was added to the parts to prepare a chocolate liquid having a fat content of 32.0, 33.0, and 35.0%. The apparent viscosity, plastic viscosity and yield value of each chocolate liquid were measured in the same manner as in Comparative Example 1, and the results are shown in Table 3. That is, the decrease in fluidity (decrease in apparent viscosity) due to the increase in the amount of cocoa butter is because both the yield value of the plastic viscosity becomes small.

Comparative Example 4 17.0 parts of cocoa mass, 43.0 parts of sugar, 16.8 parts of whole milk powder, 23.2 parts of cocoa butter and 0.5 parts of lecithin were added to prepare a chocolate liquid by a rotary conching device. This chocolate liquid had good fluidity, and when a cake was coated as a center, a coating layer having a uniform thickness was obtained on the surface of the center. Moreover, when air was blown from the blower to the coating layer on the upper surface to generate a wavy pattern on the surface, the pattern was maintained until it was cooled and solidified. The apparent viscosity, plastic viscosity, and yield value of this chocolate liquid were as shown in No. 1 of Table 4.

Further, the chocolate liquid prepared by the rectangular conching device with the same composition had poor fluidity, and it was difficult to uniformly coat the center cake with the enrober. Add 0.2 g of polyglycerin polylysinolate to this chocolate liquid.
% Was added, it had the same fluidity as the chocolate liquid prepared by rotary conti, but even if it was tried to cover the cake and blow air to create a wavy pattern on the upper surface, it would wave until it solidified by cooling. The eye pattern was blurred and the pattern became unclear. Moreover, the chocolate liquid on the side surface also flowed down by the time it was cooled and solidified, forming a thin chocolate layer.

Table 4 shows the apparent viscosity, plastic viscosity and yield value of each chocolate liquid.

Comparative Example 5 15 parts cocoa mass, 50 parts sugar, 15 parts whole milk powder, cocoa butter
A chocolate liquid having a fat content of 32.5% was prepared using 20 parts and 0.5 part of lecithin.

Table 5 shows the plastic viscosity and yield value when sucrose fatty acid esters having different HLB were added to this chocolate liquid.

Comparative Example 6 Cocoa mass 15 parts, sugar 50 parts, whole milk powder 15 parts, cocoa butter
A chocolate liquid having a fat content of 32.5% was prepared using 20 parts and 0.5 part of lecithin.

Table 6 shows the plastic viscosity and yield value when HLB2 sucrose oleate was added to this chocolate liquid.

Examples 1 to 6 Chocolate liquid was prepared by mixing 15 parts of cocoa mass, 50 parts of sugar and 15 parts of whole milk powder with cocoa butter. The amount of cocoa butter was adjusted so that the fat content of the chocolate liquid was 32, 33, 35%. Moreover, 0.5 part of lecithin was used when each chocolate liquid was prepared.

The plastic viscosity and yield value when the amounts of polyglycerin polyricinoleate and sucrose oleate shown in Table 7 were added to each chocolate liquid were as follows.

Example 7 Cocoa butter was added to 17 parts of cocoa mass, 43 parts of sugar, and 15 parts of whole milk powder to prepare a chocolate liquid having a fat content of 38%. At this time, 0.5 part of lecithin was added. The chocolate liquid had a plastic viscosity of 20.1 and a yield value of 26.5.

However, when adding 0.2% of polyglycerin polyricinoleate and 0.4% of sucrose unsaturated fatty acid ester, the plastic viscosity becomes 1
The yield value was 4.2 and the yield value was 17.5.

This value increases cocoa butter and fat content in the same formulation
The plastic viscosity of 40% chocolate and the yield value are almost the same.

Claims (1)

[Claims] 1. When producing chocolate or chocolate confectionery, the plastic viscosity and yield value of a chocolate liquid are controlled to a predetermined level by blending conventional chocolate raw material with polyglycerin polyricinolate and sucrose fatty acid ester having an HLB of 4 or less. A method for producing chocolate characterized by adjusting the value