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Chocolate slice

A chocolate and flaky technology, which is applied in cocoa, food science, application, etc., can solve the problems of inability to obtain the mouth-melting flavor of raw chocolate, and achieve the effects of good breaking resistance, high film peeling performance, and safe intake

Pending Publication Date: 2018-05-11
BOURBON CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, since the ratio of disaturated monolinoleic acid ester to non-tempered hard butter is high in this flaky chocolate, good mouth-melting properties (melting in the mouth) and rich flavor unique to raw chocolate cannot be obtained. (thickness)
[0007] As mentioned above, as far as the inventors of the present application know, there is no suggestion that it has the form and properties of cheese slices, can maintain the original taste of raw chocolate (good mouth melting, strong flavor), and can be used easily. Reports of flaky chocolate manufactured from the raw materials obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0097] Example 1: Flake Chocolate (1): Experimental scale (labbase) (1 ~ 2kg)

[0098] According to the compounding shown in following Table 1, base chocolate (product temperature: 40 degreeC) was prepared.

[0099] [Table 1]

[0100]

[0101] (Unit: mass%)

[0102] The component values ​​of the obtained base chocolate are shown in Table 2.

[0103] [Table 2]

[0104]

[0105] (Unit: mass%)

[0106] The product temperature of the obtained base chocolate was maintained at 37-40°C, and fresh cream, gelatin water-soluble matter (Japanese: ゼラチン hydrated matter), foreign liquor, and ethanol were added to the base chocolate according to the formulation shown in Table 3 below, Mixing and emulsification is carried out to obtain a molten mass of chocolate. As the aqueous gelatin, what was added to water with gelatin (made by Nitta Gelatin Co., Ltd., pigskin gelatin) so as to have a ratio of 1:10 was used.

[0107] [table 3]

[0108]

[0109] (Unit: mass%)

[0110]The...

example 2

[0146] Example 2: Verification of emulsification system (O / W and W / O)

[0147] Based on the method of Example 1 above, chocolate chips (84 mm x 84 mm x thickness 2 mm) (Test Examples 2 to 8) were produced so as to have the formulation shown in Table 5 below, and the mixing state was confirmed to determine the emulsification system. Moreover, based on the method described in said Example 1, the film peelability and fracture resistance of each chip-shaped chocolate were evaluated, and the sensory evaluation was performed. In addition, the total oil content of base chocolate was 34.25 mass %.

[0148] The results are shown in Table 5.

[0149] [table 5]

[0150]

[0151] (Unit: mass%)

[0152] In Test Example 4 and Test Example 5, molding was not possible due to separation.

[0153] As can be seen from Table 5, the fracture resistance was low when the emulsified system was W / O.

[0154] As a result of the sensory evaluation, the chip-shaped chocolates of Test Examples 2...

example 3

[0155] Example 3: Verification of Gelatin Concentration

[0156] (1) When the water content is 18.7% by mass

[0157] In addition to changing the gelatin concentration to the compounding shown in the following Table 6, according to the method of the above-mentioned Example 1, O / W type chocolate chips (84mm×84mm×2mm in thickness) were produced (Test Examples 9-14). Film peelability and fracture resistance of the flaky chocolate were evaluated. In addition, sensory evaluation was carried out according to the method of Example 1 above.

[0158] The results are shown in Table 6.

[0159] [Table 6]

[0160]

[0161] As shown in Table 6, compared with Test Examples 13 and 14, the operation efficiency of the manufacture of Test Examples 9-12 was favorable.

[0162] The fracture resistance of Test Examples 9 to 14 was good.

[0163] Under the condition of water content of 18.7% by mass, gelatin of 2.8% by mass or more was difficult to dissolve. When the gelatin concentratio...

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Abstract

The present invention pertains to a chocolate slice which has high film release properties and good bending resistance, and which maintains the original taste of nama chocolate, and a method for producing the same. More specifically, the chocolate slice according to the present invention contains gelatin, the content of the gelatin being 0.8-9 mass% with respect to the chocolate slice, and is an oil-in-water emulsion.

Description

[0001] Related Patent Applications [0002] This patent application claims priority based on Japanese Patent Application Japanese Patent Application No. 2015-102212 (filing date: May 19, 2015) filed earlier. The entire disclosure content of this prior patent application is incorporated by reference into a part of the disclosure content of the invention of the present application. technical field [0003] The present invention relates to slice-shaped chocolate, a method for producing the same, a method for improving the peelability of wrapping film of slice-shaped chocolate, and a method for improving the breaking resistance of slice-shaped chocolate. Background technique [0004] Water-containing chocolate prepared by mixing water-based ingredients in chocolate has been widely used in Western-style cakes and desserts. Among them, raw chocolate represented by ganache (which is produced by mixing cream, foreign wine or water, etc. as aqueous components in molten chocolate (ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/30
CPCA23G1/32A23G1/50A23G1/00A23G1/30A23V2002/00A23V2250/5432
Inventor 佐佐木重和中村睦胜又邦明
Owner BOURBON CORP
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