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Method for producing chocolate

A manufacturing method and chocolate technology, which is applied in the field of chocolate manufacturing, can solve problems such as large viscosity increase and heat-resistant chocolate industrial production, and achieve the effect of suppressing the increase of base material viscosity

Pending Publication Date: 2021-07-30
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, even with these methods, the increase in viscosity is still large, making it difficult to industrially produce heat-resistant chocolate

Method used

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  • Method for producing chocolate
  • Method for producing chocolate
  • Method for producing chocolate

Examples

Experimental program
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Effect test

preparation example Construction

[0034] In the preparation (manufacture) of the melted liquid chocolate base of the present invention, polyglycerol condensed ricinoleic acid ester is preferably added to the chocolate base before the first half of the polishing process. Before the first half of the refining process, it includes all processes implemented at the intermediate point of the refining process and the stage before it. That is, generally, the mixing process of raw materials, the micronizing process, and the first half of the grinding process may be included. For example, in the case of dry fine grinding, the middle point of the fine grinding process is the point in time when the primer is in the form of a molten liquid after oil chasing, chasing, etc., and polyglycerol condensed ricinoleic acid can also be added at the time point ester. In addition, in the case of wet finishing, the middle point of the total time required for the finishing process is used as a standard. By adding polyglycerol condens...

Embodiment

[0059] Next, the present invention will be described by way of examples. However, the present invention is not limited by these Examples.

[0060] 〔Analytical method〕

[0061] (1) Particle size of solid particles contained in molten liquid chocolate base (D90)

[0062] It is set as a value that is measured by wet measurement based on a laser diffraction scattering method (ISO133201, ISO9276-1) using a particle size distribution measuring device (for example, manufactured by Shimadzu Corporation, device name: SALD-2300) (D90: measured value of the particle diameter at which the cumulative value is 90% in the particle size distribution).

[0063] (2) Viscosity of melted liquid chocolate base

[0064] The viscosity (unit: mPa·s) of the melted liquid chocolate base was measured using a BH-type viscometer (manufactured by Toki Sangyo Co., Ltd.). That is, the No. 6 rotor was set at a rotational speed of 4 rpm. Next, in the chocolate tempered to the measurement temperature, the ...

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PUM

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Abstract

The present invention addresses the problem of providing: a chocolate dough having a low viscosity, and in particular, a chocolate dough in which an increase in dough viscosity caused by the addition of a small amount of water is suppressed; and a method for producing said chocolate dough. The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.

Description

technical field [0001] The invention relates to a method for manufacturing a chocolate base with reduced viscosity, a method for manufacturing chocolate using the base, and in particular to a method for manufacturing heat-resistant chocolate. Background technique [0002] As a method of imparting heat resistance to chocolate, for example, a method of blending a fat with a high melting point in chocolate, a method of increasing the solid content of chocolate (reducing the fat content), and a method of mixing a small amount of water with chocolate base The method of the skeleton of the sugar. However, the melting in the mouth of chocolate was remarkably deteriorated by blending fats and oils having a high melting point. Due to the increase of the solid content of the chocolate, the mouthfeel of the chocolate is impaired. On the other hand, the sugar skeleton that forms the inside of chocolate can impart heat resistance to chocolate without impairing mouth melting or mouthfee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/56
CPCA23G1/56A23G1/36A23G1/0053A23G1/0036A23V2002/00
Inventor 大西清美蜂屋巖金丸稚子
Owner THE NISSHIN OILLIO GRP LTD