Freeze-resistant chocolate coating and preparation method thereof

Abstract

The present application relates to frozen food, in particular to a freeze-resistant chocolate and a preparation method thereof. The freeze-resistant chocolate coating contains a stabilizer composition composed of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester in a weight ratio of (1-4):(1.5-5):(5-10). The present application can improve fat crystals and more effectively prevent problems such as ice cream chocolate frost, brittle skin cracking, and dregs dropping by adding a stabilizer composition composed of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester in a specific ratio to the chocolate.

Description

Technical Field

[0001] The invention relates to frozen food, in particular to freeze-resistant chocolate and a preparation method thereof. Background Art

[0002] As a indulgent food, chocolate is beloved by consumers for its sweet, delicate, and rich flavor. It can also be used as a garnish in a variety of foods, including baked goods, desserts, and snacks. Chocolate is often used as a coating for ice cream and gelato, enhancing its flavor and enriching its texture.

[0003] The chocolate coating of ice cream is very prone to problems such as chocolate frosting, cracking, and falling off when the product temperature fluctuates. This problem has become a technical problem that has plagued ice cream and chocolate manufacturers for many years. Summary of the Invention

[0004] The present invention aims to solve at least one of the above technical problems.

[0005] The present invention first provides a stabilizer composition, which can effectively prevent the chocolate crust of frozen foods such as ice cream from cracking and falling off.

[0006] A stabilizer composition comprising sorbitan monolaurate, sucrose fatty acid ester, and polyglycerol fatty acid ester in a weight ratio of (1-4):(1.5-5):(5-10) has been found to effectively prevent cracking and chipping of the chocolate coating in frozen foods such as ice cream when used in chocolate coatings.

[0007] Furthermore, the stabilizer composition is composed of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester in a weight ratio of (2-3): (2-4.5): (6-8.5).

[0008] According to an embodiment of the present invention, in the stabilizer composition, when the weight ratio of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester is (2-3):(3-4):(7-8), the effect is best.

[0009] According to an embodiment of the present invention, in the stabilizer composition, the weight ratio of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester is 2:4:8, 3:3:7, 3:4.5:8.5 or 3:2:6.

[0010] Typically, the stabilizer composition is prepared by mixing sorbitan monolaurate, sucrose fatty acid ester, and polyglycerol fatty acid ester in the above proportions, and can also be added to chocolate (coating) in the above proportions.

[0011] The present invention also provides use of the stabilizer composition in preparing a freeze-resistant chocolate coating.

[0012] The present invention also provides a freeze-resistant chocolate coating composition containing the stabilizer composition.

[0013] According to an embodiment of the present invention, based on the total weight of the freeze-resistant chocolate coating composition, the content of the stabilizer composition is 0.7-2.0 wt%, optionally 0.75-1.9 wt%, further optionally 1.1-1.6 wt%, specifically for example 0.7 wt%, 0.75 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.6 wt%, 1.9 wt%, and 2.0 wt%.

[0014] According to an embodiment of the present invention, the freeze-resistant chocolate coating composition further contains one or more of sugar, cocoa liquor, cocoa butter, cocoa powder, cocoa butter substitute, milk powder and phospholipids.

[0015] According to an embodiment of the present invention, the sugar can be selected from white granulated sugar.

[0016] According to an embodiment of the present invention, the cocoa butter substitute can be selected from one or more of coconut oil, palm oil, palm kernel oil, and hydrogenated vegetable oil, preferably coconut oil and / or palm oil.

[0017] According to an embodiment of the present invention, the phospholipid can be selected from lecithin and soybean lecithin.

[0018] According to an embodiment of the present invention, the freeze-resistant chocolate coating composition contains, by weight, 150-300 parts of white sugar, 0-400 parts of cocoa liquor, 0-300 parts of cocoa powder, 0-500 parts of cocoa butter, 0-500 parts of cocoa butter substitute, 100-300 parts of milk powder, 1-5 parts of phospholipids, and 7.5-19 parts of the above-mentioned stabilizer composition; wherein the cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter are not all 0, and the total amount of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter is 100-600 parts; preferably, the content of the stabilizer composition is 0.7-2.0 wt% based on the total weight of the freeze-resistant chocolate coating composition.

[0019] Preferably, the freeze-resistant chocolate coating composition contains, by weight, 220-260 parts of granulated sugar, 0-350 parts of cocoa liquor, 0-180 parts of cocoa powder, 0-450 parts of cocoa butter, 0-350 parts of cocoa butter substitute, wherein the cocoa butter substitute is palm oil and / or coconut oil, 180-280 parts of milk powder, 1-4 parts of phospholipids, and 11-16 parts of the above-mentioned stabilizer composition; wherein the amounts of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter are not all zero, and the total amount of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter is 440-550 parts; preferably, the content of the stabilizer composition is 0.75-1.9wt%, based on the total weight of the freeze-resistant chocolate coating composition.

[0020] The present invention also provides a method for preparing the above-mentioned freeze-resistant chocolate coating composition, comprising:

[0021] The raw materials except sorbitan monolaurate and phospholipids are mixed and ball milled for the first time;

[0022] Then, sorbitan monolaurate and lecithin are added and ball milled for the second time to prepare a freeze-resistant chocolate coating composition.

[0023] According to an embodiment of the present invention, the white sugar is crushed in advance, for example, to 10-50 mesh.

[0024] According to an embodiment of the present invention, the cocoa liquor is melted into liquid in advance and then mixed with other materials.

[0025] According to an embodiment of the present invention, the rotation speed of the first ball milling is 1000-1500 rpm and the duration is 2-4 hours, so as to fully refine the particle size of the composition.

[0026] According to an embodiment of the present invention, the second ball milling is performed at a rotation speed of 1000-1500 rpm and for a duration of 0.5-1 hour, which can further refine the particle size of the composition and adjust the viscosity and coating properties of the composition.

[0027] According to an embodiment of the present invention, the fineness of the prepared freeze-resistant chocolate coating composition is ≤20 μm, which can achieve a smooth taste without any graininess.

[0028] The present invention also provides the use of the freeze-resistant chocolate coating composition in preparing frozen food. The frozen food can be selected from ice cream.

[0029] A frozen food comprises the freeze-resistant chocolate coating composition.

[0030] Typically, the freeze-resistant chocolate coating composition is applied to a frozen food (e.g., ice cream). This can be done using conventional methods in the art. For example, the freeze-resistant chocolate coating composition prepared by the above method is tempered to 30-45°C and then applied to a frozen food (e.g., ice cream).

[0031] According to the embodiment of the present application, the frozen food further comprises a core material, and the freeze-resistant chocolate coating composition is coated on the core material.

[0032] According to the embodiment of the present application, the core material is a conventional frozen drink.

[0033] In some embodiments, the composition of the core material comprises: 50-250 parts by weight of a sweetener (one or more of white granulated sugar, maltose syrup, maltodextrin, fructose, sugar alcohol), 50-200 parts by weight of milk powder (one or more of skim milk powder, whole milk powder, and modified milk powder), 0-180 parts by weight of oil (one or more of butter, anhydrous butter, coconut oil, palm oil, palm kernel oil), 0-10 parts by weight of an emulsifier (one or more of mono-diglyceride fatty acid ester, Tween, Span, polyglycerol fatty acid ester, etc., polyglycerol fatty acid ester), and 2-8 parts by weight of a thickening agent (one or more of guar gum, locust bean gum, sodium carboxymethyl cellulose, carrageenan, xanthan gum).

[0034] In some embodiments, the preparation method of the core material is as follows:

[0035] a. Heat the ingredient water to 50-55℃;

[0036] b. Add the sweetener, milk powder, oil, emulsifier, and thickening agent into the ingredient pot in sequence;

[0037] c. Reciprocating shear stirring for 10-15 min, and then fix the volume in the ingredient tank;

[0038] d. Heat the liquid to 65-75℃, and then homogenize under a total pressure of 15-20 MPa and a secondary pressure of 30-40 MPa;

[0039] e. Heat sterilization at 92-95℃ for 15-30 s;

[0040] f. Cool to 4-6℃, and then age for 2-10 h;

[0041] g. Freeze into shape or fill into a quick-freezing mold.

[0042] The present application can improve the fat crystal by adding a stabilizer composition composed of sorbitan monolaurate, sucrose fatty acid ester, and polyglycerol fatty acid ester in a specific ratio in the chocolate, and can more effectively prevent problems such as ice cream chocolate frost, brittle skin cracking, and dregs falling. DETAILED DESCRIPTION

[0043] The following examples are used to illustrate the present application, but are not intended to limit the scope of the present application.

[0044] The following example is a preparation method of the freeze-resistant chocolate coating composition, which comprises:

[0045] 1) First, the raw materials except phospholipids and sorbitan monolaurate are mixed; and a first ball milling is performed using a ball mill (speed ①, ball milling time ②); wherein, white sugar is crushed to 10-20 mesh; cocoa liquor, cocoa butter, and cocoa butter substitute are melted into liquid in advance;

[0046] 2) adding phospholipids and sorbitan monolaurate, and performing a second ball milling (at the same speed as the first ball milling, for a time of ③) to prepare a freeze-resistant chocolate coating composition with a fineness of less than 20 μm.

[0047] The phospholipid used below is lecithin.

[0048] The preparation method of the following comparative example freeze-resistant chocolate coating composition is similar to the above.

[0049] The following method for preparing chocolate-coated ice cream comprises adjusting the temperature of the freeze-resistant chocolate coating composition to 30-45° C. and coating the ice cream core material.

[0050] The composition of the core material used below is: 100 parts of white sugar, 30 parts of maltose syrup, 60 parts of whole milk powder, 25 parts of skim milk powder, 80 parts of anhydrous butter, 2 parts of mono- and diglycerol fatty acid esters, 1 part of guar gum, 2 parts of locust bean gum, 0.5 parts of sodium carboxymethyl cellulose, and 1 part of carrageenan.

[0051] The preparation method of the core material is:

[0052] a. Heat the batching water to 55℃;

[0053] b. Add sweetener (white sugar, maltose syrup), milk powder, oil, emulsifier and thickener to the ingredient pot in order;

[0054] c. Circulate shear stirring for 15 minutes and then adjust the volume in the batching tank;

[0055] d. The liquid temperature is raised to 65°C, the total homogenization pressure is 18 MPa, and the secondary pressure is 35 MPa;

[0056] e. Sterilize at 95℃ for 20s

[0057] f. Cool down to 4 degrees Celsius and age for 2 hours

[0058] g. Freezing molding or filling and quick freezing molding.

[0059] The following is the determination of chocolate frost rate and cracking rate: 500 ice creams are sampled and placed in a temperature fluctuation freezer (-25 to 5°C, frequency 2h / time) for 30 days, and the frost rate and cracking rate of the chocolate coating are observed.

[0060] Chocolate coating frosting rate = number of frosted products / number of samples inspected × 100%

[0061] Chocolate coating cracking rate = number of cracked products / number of samples inspected × 100%

[0062] The formulas and key parameters of the preparation methods of the freeze-resistant chocolate coatings of Examples 1-4 are shown in Table 1 below (parts by weight).

[0063] The freeze-resistant chocolate coatings of Examples 1-4 were used to prepare chocolate coating ice creams.

[0064] Table 1

[0065]

[0066] The formulas and key parameters of the preparation methods of the freeze-resistant chocolate coatings of Comparative Examples 1-4 are shown in Table 2 below (parts by weight).

[0067] The freeze-resistant chocolate coatings of Comparative Examples 1-4 were used to prepare chocolate coating ice creams.

[0068] Table 2

[0069]

[0070] The formulas and key parameters of the preparation methods of the freeze-resistant chocolate coatings of Comparative Examples 5-8 are shown in Table 3 below (parts by weight).

[0071] The freeze-resistant chocolate coatings of Comparative Examples 5-8 were used to prepare chocolate coating ice creams.

[0072] Table 3

[0073]

[0074] It can be seen that the chocolate coating prepared by the present invention has the advantages of not turning white during long-term storage, and the ice cream is not easy to crack or fall off during storage.

[0075] Although the present invention has been described in detail above using general descriptions and specific embodiments, it will be apparent to those skilled in the art that modifications and improvements may be made based on the present invention. Therefore, such modifications and improvements, which do not depart from the spirit of the present invention, are intended to be within the scope of protection claimed herein.

Claims

1. A freeze-resistant chocolate coating, characterized in that: The invention comprises, in parts by weight, 150-300 parts of white sugar, 0-400 parts of cocoa liquor, 0-300 parts of cocoa powder, 0-500 parts of cocoa butter, 0-500 parts of cocoa butter substitute, 100-300 parts of milk powder, 1-5 parts of phospholipids, and 7.5-19 parts of a stabilizer composition; wherein the amounts of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter are not all zero, and the total amount of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter is 100-600 parts. Wherein, the stabilizer composition is composed of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester in a weight ratio of (1-4): (1.5-5): (5-10); The preparation method of the freeze-resistant chocolate coating comprises: The raw materials except sorbitan monolaurate and phospholipids are mixed and ball milled for the first time; Then, sorbitan monolaurate and lecithin are added and ball milled for the second time to prepare a freeze-resistant chocolate coating material.

2. The freeze-resistant chocolate coating according to claim 1, characterized in that: The stabilizer composition consists of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester in a weight ratio of (2-3): (2-4.5): (6-8.5).

3. The freeze-resistant chocolate coating according to claim 1, characterized in that: The stabilizer composition consists of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester in a weight ratio of (2-3):(3-4):(7-8).

4. The freeze-resistant chocolate coating according to claim 1, characterized in that: In the stabilizer composition, the weight ratio of sorbitan monolaurate, sucrose fatty acid ester and polyglycerol fatty acid ester is 2:4:8, 3:3:7, 3:4.5:8.5 or 3:2:

6.

5. The freeze-resistant chocolate coating according to any one of claims 1 to 4, characterized in that: Based on the total weight of the freeze-resistant chocolate coating composition, the content of the stabilizer composition is 0.7-2.0 wt%.

6. The freeze-resistant chocolate coating according to any one of claims 1 to 4, characterized in that: The invention comprises, in parts by weight, 220-260 parts of white sugar, 0-350 parts of cocoa liquor, 0-180 parts of cocoa powder, 0-450 parts of cocoa butter, 0-350 parts of cocoa butter substitute, wherein the cocoa butter substitute is palm oil and / or coconut oil, 180-280 parts of milk powder, 1-4 parts of phospholipids, and 11-16 parts of the stabilizer composition; wherein the amounts of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter are not all 0, and the total amount of cocoa liquor, cocoa powder, cocoa butter substitute, and cocoa butter is 440-550 parts.

7. The freeze-resistant chocolate coating according to claim 6, characterized in that: Based on the total weight of the freeze-resistant chocolate coating composition, the content of the stabilizer composition is 0.75-1.9 wt%.

8. The method for preparing the freeze-resistant chocolate coating according to any one of claims 1 to 7, characterized in that: include: The raw materials except sorbitan monolaurate and phospholipids are mixed and ball milled for the first time; Then, sorbitan monolaurate and lecithin are added and ball milled for the second time to prepare a freeze-resistant chocolate coating material.

9. The preparation method according to claim 8, characterized in that The first ball milling is performed at a speed of 1000-1500 rpm for a duration of 2-4 hours; and / or, The second ball milling is performed at a speed of 1000-1500 rpm for a duration of 0.5-1 h; and / or, The fineness of the prepared freeze-resistant chocolate coating material is ≤20 μm.

10. A frozen food, characterized in that: The invention comprises the freeze-resistant chocolate coating according to any one of claims 1 to 7.

11. The frozen food according to claim 10, wherein The frozen food is ice cream.

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