Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Crude chocolate sample composition, manufacturing method thereof and dessert using the same

A manufacturing method and chocolate technology, applied in application, food science, cocoa and other directions, can solve the problems of light gas-containing chocolate, high cost, huge labor and other problems, and achieve the effect of excellent flavor and good mouth solubility

Inactive Publication Date: 2011-09-21
UHA MIKAKUTO CO LTD
View PDF27 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, stirring requires enormous labor and is not practical
In the latter, it is not necessary to have a decompression process for the specific gravity as the target, but the air-containing process still requires stronger stirring or pressurization of air than the former, so a dedicated device is required, and the cost is very high.
[0055] In addition, there is also a puffed chocolate with a specific gravity of 0.14-0.30, which contains 0.2-1.5% by weight of diglycerin fatty acid ester and 1-3% by weight of BOB seed crystal agent or 0.5-1.5% by weight of crystalline powder BOB. The billet is made by puffing under reduced pressure (Patent Document 33), but it does not have high heat resistance
In addition to this, aerated chocolate (Patent Document 34) to which a mixed oil containing edible oil and trisaturated fatty acid glyceride of behenic acid is added, and aerated chocolate (Patent Document 35 ) and other products with low specific gravity obtained by various methods, but no aerated chocolate with the same light specific gravity as Patent Document 33 has been developed.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Crude chocolate sample composition, manufacturing method thereof and dessert using the same
  • Crude chocolate sample composition, manufacturing method thereof and dessert using the same
  • Crude chocolate sample composition, manufacturing method thereof and dessert using the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0249] Next, the present invention will be described in detail based on examples, but the present invention is not limited by these examples. In addition, the numerical value in an Example means a weight part, and "%" means a weight%. In addition, for the measurement of the water activity, "LabMASTER-aw BASIC" (trade name) of a water activity thermostatic measuring device of Novasina Co., Ltd. was used.

[0250] (Chocolate base 1~3 production)

[0251] According to the combination shown in Table I-1, coiling and kneading were carried out to obtain chocolate blanks 1-3.

[0252] Table I-1

[0253]

granulated sugar

Scotch Powder

whole milk powder

Scotch block

Lecithin

chocolate base 1

39 copies

24 copies

24 copies

12 copies

1 copy

Chocolate base 2

43 copies

12 copies

0 copies

45 copies

0 copies

chocolate base 3

61.5 copies

16.3 copies

0 copies

22.2 parts

0 copies

...

Embodiment II-1～II-3、 comparative example II-1、II-2

[0296] Embodiment II-1~II-3, comparative example II-1, II-2 (making of composite confectionery)

[0297] As a filling, 1.2 g of the raw chocolate-like composition obtained in Example I-3, Example I-9, or Example I-14 is sandwiched between two of the above-mentioned baked snacks, thereby joining the baked snack and the raw chocolate-like composition thing, obtain the composite snack of embodiment II-1, II-2, II-3 as shown in table II-1. The composite confectionery was subjected to a cycle test in which the temperature of 28° C. and 20° C. was alternately exposed every 12 hours. Table II-1 shows the presence or absence of moisture migration and fat migration after 30 cycles. Sensory evaluation was carried out for moisture migration, and evaluation was carried out for fat migration and whitening of the surface of the baked confectionary and blooming of the chocolate surface. In Comparative Examples II-1 and II-2, a composite confectionery using chocolate base 1 shown in Table I-...

Embodiment V-1～V-4

[0379] (Preparation of Examples V-1 to V-4 and Comparative Examples V-1 to V-6)

[0380] Finally, the above-mentioned water-containing chocolates V-1 to V-10 were molded into spheres with a unit weight of 1.5 g, and dried under reduced pressure. "VACUUM OVENSVO-300" (trade name) manufactured by Shimadzu Corporation was used for vacuum drying. As drying conditions, first, the inside of the apparatus was set at 25° C., and water-containing chocolate was charged. Next, the pressure is reduced so that the pressure in the apparatus is in a vacuum state of 100 Torr or less. A vacuum state was formed to puff the water-containing chocolate, the temperature was raised to 40° C., and vacuum drying was carried out for 3 hours to obtain the aerated chocolates of Examples V-1 to V-4 and Comparative Examples V-1 to V-4. The moisture content of any of the above aerated chocolates is lower than 1%.

[0381] After drying, the chocolate as a sample was taken out and cooled, and evaluated for...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a crude chocolate sample composition, a method for manufacturing the crude chocolate sample composition effectively and a novel dessert for using the crude chocolate sample composition with above advantages. The crude chocolate sample composition has the flavor and taste of the crude chocolate sample; and the crude chocolate sample composition can maintain the better flavor and taste when circulated for around one year. The above problem is solved by a crude chocolate sample composition, wherein the crude chocolate sample composition comprises the following components in percentage by weight: 40-70% of sugar comprising disaccharide or below, 5-25% of hard butter and 8-18% of moisture; the water activity is lower than 0.600; and the content of the straight chain polyatomic alcohol in the disaccharide is 5-25% by weight.

Description

technical field [0001] The present invention relates to a raw chocolate-like composition capable of long-term distribution and having a raw chocolate-like texture and a method for producing the same. [0002] In addition, the present invention relates to confectionery using the above-mentioned raw chocolate-like composition. [0003] More specifically, it relates to a sandwich chocolate which uses the raw chocolate-like composition as a center and wraps it with a chocolate base. [0004] In addition, the present invention relates to a complex confectionary using the above-mentioned raw chocolate-like composition. [0005] In addition, the present invention relates to a soft candy having the above-mentioned raw chocolate-like composition as a center. [0006] In addition, the present invention relates to a water-containing chocolate having a rice cake-like texture and excellent flavor, which can be distributed for about one year for a long period of time, and a method for pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23G1/54A23G1/52A23G3/42A23G3/54A21D13/08
Inventor 河村敬司增本幸一立山民潮健次铃木洁松居雄毅山田泰正山田一郎
Owner UHA MIKAKUTO CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com