Chocolate product, manufacturing method thereof and aqueous solution beverage containing same

A chocolate and product technology, applied in the direction of cocoa, food science, application, etc., can solve the problems of losing texture and flavor, losing the edible value of chocolate, and achieve the effect of improving flavor and taste, broadening the scope of use, and achieving remarkable effects.

Inactive Publication Date: 2010-03-31
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since chocolate is a coarse-grained dispersion system containing hydrophilic substances such as sugar, cocoa powder, and milk powder, it gradually dissolves in an aqueous solution, and loses its original texture and flavor, thereby losing the uniqueness of chocolate. edible value
So far, there is no chocolate product that can be applied in an aqueous solution and maintain its original texture

Method used

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  • Chocolate product, manufacturing method thereof and aqueous solution beverage containing same
  • Chocolate product, manufacturing method thereof and aqueous solution beverage containing same
  • Chocolate product, manufacturing method thereof and aqueous solution beverage containing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Cocoa butter (Shanghai Golden Monkey Group Wuxi Cocoa Products Co., Ltd.), cocoa butter chocolate particles (diameter 10mm, density 0.98g / ml).

[0026] Melt pure cocoa butter with a melting point of 35°C, and place it in a chocolate coating machine insulation tank at 42°C to keep warm for use; coat cocoa butter chocolate particle cores with a total weight of 500g, and cool in a tunnel after coating, and control the cooling temperature At 10°C, the wind speed is 7m / s, and the tunnel passage time is controlled at 20min. Coat 1 time. The final product weight was 559.2 g (calculated average coating thickness of 0.19 mm). The packaging is then stored in a cold storage.

Embodiment 2

[0028] Cocoa butter (Shanghai Golden Monkey Group Wuxi Cocoa Products Co., Ltd.), commercially available M&M rainbow beans (cocoa butter chocolate products, diameter 12mm, density 1.02g / ml).

[0029] Melt pure cocoa butter with a melting point of 35°C, and place it in a chocolate coating machine insulation tank at 42°C to keep warm for use; coat 500g of rainbow beans, and cool in a tunnel after coating, the cooling temperature is controlled at 10°C, and the wind speed is 7m / s, the tunnel time is controlled at 20 minutes. Coat 2 times. The final product weight was 579.5 g (calculated average coating thickness of 0.31 mm). The packaging is then stored in a cold storage.

Embodiment 3

[0031] Cocoa butter substitute (Golden Oriole BL, melting point 36°C), commercially available cocoa butter substitute Melissa (cocoa butter substitute chocolate product, golden monkey, diameter 16mm, density 0.86g / ml).

[0032] Melt the cocoa butter substitute, put it in a chocolate coating machine insulation tank at 42°C and keep it warm for use; coat 500g of Myrisol, and then cool in a tunnel after coating. The cooling temperature is controlled at 10°C, and the wind speed is 7m / s. Time to pass through the tunnel is controlled at 20 minutes. Coat 2 times. The final product weight was 562.9 g (calculated average coating thickness of 0.28 mm). The packaging is then stored in a cold storage.

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Abstract

The invention discloses a chocolate product comprising chocolate particle cores in the inner layer and solid grease coating in the outer layer. The chocolate product insoluble in aqueous solution of the invention is coated by the solid grease coating to form a protective film so as to separate chocolate from water, thus preventing hydrophilic substance in chocolate from contacting with water, preventing the chocolate from melting in aqueous solution, and keeping chocolate texture and flavour; thus the chocolate product can be used in aqueous solution. The invention further widens the using range of chocolate products. The invention also discloses a manufacturing method of the chocolate product and aqueous solution beverage containing the chocolate product. For the chocolate product aqueoussolution beverage, the grease housing of chocolate in the aqueous solution does not crack and fall off with favourable flavour and taste, thus further improving flavour and taste of the aqueous solution beverage, and having obvious effect.

Description

technical field [0001] The invention relates to a chocolate product, its production method and its aqueous solution beverage. Background technique [0002] Chocolate food is favored by people because of its unique aroma and taste. People use chocolate in more and more products to form unique flavor and use value. However, since chocolate is a coarse-grained dispersion system containing hydrophilic substances such as sugar, cocoa powder, and milk powder, it gradually dissolves in an aqueous solution, and loses its original texture and flavor, thereby losing the uniqueness of chocolate. Edible value. So far, there is still no chocolate product that can be applied in an aqueous solution and maintain its original texture. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defect that the existing chocolate loses its original texture and flavor due to being easily soluble in water in the aqueous solution, and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/54A23G1/04A23L2/39
Inventor 徐致远周凌华王荫榆郭本恒何楚莹应杰沈玲周杰张红发李静
Owner BRIGHT DAIRY & FOOD CO LTD
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