Water-containing chocolate-like confectionery and method for producing the same

Abstract

To provide a method for producing a water-containing chocolate-like confectionery, capable of relatively freely designing the shape of the water-containing chocolate-like confectionery.SOLUTION: The method for producing the water-containing chocolate-like confectionery includes a kneading step, a solidifying step, a molding step and a peeling step. In the kneading step, a raw material containing 5 to 32 pts. mass of nonfat cacao, 29 to 47 pts. mass of oil, and 3 to 10 pts. mass of water is kneaded in a temperature environment of - 20 to 10 °C to obtain a kneaded material. In the solidifying step, the oil content of the kneaded material is solidified to obtain the filler. In the molding step, the filler is filled in the concave portion of the mold to obtain a molded product. In the peeling step, the molded product is peeled off from the mold by gas pressure.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a water-containing chocolate-like confectionery and a method for producing the same. [Background technology]

[0002] Known water-containing chocolate-like confections are those produced by a cooling and kneading method (extruder method). In this cooling and kneading method, the formulation of water-containing chocolate-like confections contains a higher moisture content than chocolate formulations, which contain 3% or less moisture. For these reasons, the formulation of water-containing chocolate-like confections has a significantly higher viscosity than chocolate formulations. Furthermore, while water-containing chocolate-like confections contain cocoa butter or cocoa butter substitutes, as described above, the formulation of water-containing chocolate-like confections contains more than 3% moisture. Therefore, shrinkage due to the cocoa butter and other additives does not occur when the water-containing chocolate-like confections are cooled. For this reason, it is said that it is virtually impossible to employ molding methods using molds (such as the depot method and mold method), which are the main chocolate manufacturing methods, in the mass production of water-containing chocolate-like confections. Therefore, water-containing chocolate-like confections can only be obtained by sequentially cutting a rope-like product extruded from an extruder or by molding the extruded product using an encrustation device, preventing the free design of the shape of the water-containing chocolate-like confections. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2020 / 111270 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a method for producing a water-containing chocolate-like confectionery that allows relatively free design of the shape of the water-containing chocolate-like confectionery. [Means for solving the problem]

[0005] A method for producing a water-containing chocolate-like confectionery according to one aspect of the present invention comprises a kneading step, a solidifying step, a molding step, and a peeling step. In the kneading step, raw materials containing 5 to 32 parts by weight of fat-free cocoa, 29 to 47 parts by weight of oil, and 3 to 10 parts by weight of water are kneaded in a temperature environment ranging from -20°C to 10°C to obtain a kneaded mixture. In the solidifying step, the oil in the kneaded mixture is solidified to obtain a filling. In the molding step, the filling is filled into recesses in a mold to obtain a molded product. In the peeling step, the molded product is peeled from the mold by gas pressure.

[0006] As described above, a mold can be used in this method for producing a water-containing chocolate-like confectionery. Therefore, by utilizing this method for producing a water-containing chocolate-like confectionery, the shape of the water-containing chocolate-like confectionery can be designed relatively freely. The flavor, texture, swallowing action (melt-in-the-mouth) of the water-containing chocolate-like confectionery can be changed depending on the shape of the water-containing chocolate-like confectionery. In other words, the ability to design the shape of the water-containing chocolate-like confectionery relatively freely means that in addition to the "fun" appearance of the product, the "taste" of the water-containing chocolate-like confectionery, such as the aroma of cacao, which is an ingredient of the water-containing chocolate-like confectionery, reduced bitterness derived from the functional components of cacao (cocoa polyphenols), texture, swallowing, etc., can also be freely adjusted.

[0007] In the above-mentioned method for producing a water-containing chocolate-like confectionery, the solidification step preferably involves solidifying the oil content of the kneaded mixture in a temperature environment ranging from 10° C. to 28° C. In this case, it is also preferable that the oil content of the kneaded mixture be solidified by cooling the kneaded mixture.

[0008] In the above-mentioned method for producing a water-containing chocolate-like confectionery, it is preferable that the molded product be peeled off in the peeling step by applying gas pressure to the molded product from the back side of the recess in the mold, because this allows gas pressure to be applied to the molded product efficiently.

[0009] Another aspect of the present invention provides a water-containing chocolate-like confectionery obtained by the method for producing the water-containing chocolate-like confectionery described above. Therefore, the water-containing chocolate-like confectionery can be formed in a relatively free shape. It is preferable that the water-containing chocolate-like confectionery has a shape other than a rectangular or cylindrical shape and does not contain a filling. It is also preferable that the thickness of the water-containing chocolate-like confectionery be in the range of 1 mm to 12 mm. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a schematic diagram of a sintered metal drum molding machine that can be used in the molding step and peeling step of a method for producing a water-containing chocolate-like confectionery according to an embodiment of the present invention. FIG. [Figure 2] FIG. 1 is a photograph of ganache released from the mold of the sintered metal drum molding machine used in Example 1. [Figure 3] FIG. 1 is a photograph of ganache released from the mold of the sintered metal drum molding machine used in Example 2. [Figure 4] FIG. 1 is a photograph of ganache released from the mold of the sintered metal drum molding machine used in Example 3. [Figure 5] FIG. 1 is a photograph of ganache released from the mold of the sintered metal drum molding machine used in Example 4. [Figure 6] FIG. 1 is a photograph of ganache released from the mold of the sintered metal drum molding machine used in Example 5. [Figure 7] FIG. 1 is a photograph of ganache remaining in the cavity of the mold of the sintered metal drum molding machine used in Comparative Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0011] The method for producing the water-containing chocolate-like confectionery according to the embodiment of the present invention includes a kneading step, a solidifying step, a molding step, and a peeling step. For example, confectionery known as ganache is used. These steps will be described in detail below. Note that the method for producing the water-containing chocolate-like confectionery may include steps other than those described above, as long as they do not detract from the spirit of the present invention.

[0012] 1. Mixing process In the kneading step, raw materials containing 5 to 32 parts by weight of fat-free cocoa, 29 to 47 parts by weight of oil, and 3 to 10 parts by weight of water are kneaded in a temperature environment ranging from -20°C to 10°C to obtain a kneaded product. This kneading step is preferably carried out using a kneading device such as an extruder. An example of a kneading device such as an extruder is the TEX47 manufactured by Toshiba Corporation. Furthermore, the kneading device preferably has a cooling kneading function that kneads the raw materials while cooling them.

[0013] The fat-free cocoa content of the raw materials is preferably 7 to 30 parts by weight, more preferably 9 to 28 parts by weight, and even more preferably 11 to 26 parts by weight. The oil content of the raw materials is preferably 30 to 45 parts by weight, more preferably 31 to 43 parts by weight, and even more preferably 32 to 41 parts by weight. The water content of the raw materials is preferably 3 to 10 parts by weight, more preferably 5 to 10 parts by weight, and especially preferably 8 to 10 parts by weight.

[0014] The temperature during the above-mentioned raw material kneading is preferably within a range of −18° C. to 5° C., more preferably within a range of −16° C. to 3° C., and even more preferably within a range of −15° C. to 0° C. The above-mentioned temperature range is relatively wide when the production rate of the kneaded product is high when a kneading device such as an extruder is used, and is relatively narrow when the production rate of the kneaded product is low.

[0015] 2.Solidification process In the solidification step, the oil in the kneaded material is solidified to obtain a filling. In this solidification step, the kneaded material may be left to stand in a temperature environment ranging from 10° C. to 28° C. until it solidifies, or may be left to stand in an environment cooled to a temperature ranging from 10° C. to 28° C. until it solidifies. In addition, this solidification step is preferably carried out using a thermostatic chamber, a thermostatic bath, a thermostatic cabinet, a refrigerating chamber, a cooling bath, a refrigerator, or the like.

[0016] 3. Molding process and peeling process In the molding process, a filler is filled into the recesses of a mold to obtain a molded product. In the peeling process, the molded product is peeled from the mold by gas pressure. The molding process and peeling process are preferably performed using a sintered metal drum molding machine. An example of a sintered metal drum molding machine is the RevoPortioner TRP400 manufactured by MAREL. Here, a brief description of the sintered metal drum molding machine will be given with reference to FIG. 1.

[0017] As shown in FIG. 1, the sintered metal drum molding machine 100 is mainly composed of a raw material transport pump 110, a portioning unit 120, a transport conveyor 130, and a control terminal (not shown).

[0018] The raw material transport pump 110 is, as the name suggests, a pump that transports raw materials. As shown in Figure 1, a pressure sensor SR is provided in the raw material transport path PR of this raw material transport pump 110. This pressure sensor SR measures the pressure of the raw material being sent to the portioning unit 120 and sends the measurement signal to a control terminal. The control terminal then controls the transport output of the raw material transport pump 110 based on the measurement signal.

[0019] The portioning unit 120 is mainly composed of a portioning drum 121, a cooling device (not shown), a pressurized side plate 122, and a compressor (not shown). The portioning drum 121 is made of sintered stainless steel. As a result, the portioning drum 121 has numerous pores and is breathable. The portioning drum 121 is rotated at a constant speed by a rotary power source (not shown). As shown in FIG. 1, cavities CV (i.e., molds) are formed at regular intervals on the surface of the portioning drum 121. The portioning drum 120 is also equipped with a cooling device (not shown) that cools the portioning drum 120. The cooling device mainly includes a chiller and a temperature sensor. As shown in FIG. 1, the pressurizing side plate 122 is disposed on the side of the portioning drum 121 and serves to maintain the shape of the fill material CG filled into the cavity CV of the portioning drum 121. The degree of pressure applied by the pressurizing side plate 122 to the portioning drum 120 is controlled based on the measurement signal of a pressure sensor provided on the pressurizing side plate 122. The compressor is a gas compression device that sends compressed gas (e.g., compressed air) to the back side of the molded product stripping position (the lowest point in FIG. 1) of the portioning drum 120. It pressurizes the molded product GN present in the cavity CV that arrives at the molded product stripping position with compressed gas from the back side of the cavity CV, and moves the molded product GN from the cavity CV to the conveyor belt VT of the transfer conveyor 130. Here, the term "filled product" refers to the product before it is pressurized by the pressure-type side plate 122, and the term "molded product" refers to the product that has been pressed by the pressure-type side plate 122 and has been shaped. Some sintered metal drum molding machines 100 recommend that the thickness of the molded product GN be within the range of 1 mm or more and 12 mm or less. For this reason, it is preferable to design the thickness of the molded product GN of a water-containing chocolate-like confectionery to be within the range of 1 mm or more and 12 mm or less.The thickness of this molded product GN, i.e., the thickness of the cavity CV, is preferably in the range of 2 mm to 11 mm, more preferably in the range of 3 mm to 11 mm, and even more preferably in the range of 4 mm to 9 mm.

[0020] As shown in FIG. 1, the transport conveyor 130 is mainly composed of a transport belt VT, a belt drive roller RL, and a belt support member SP. The transport belt VT is stretched across the belt drive roller RL and the belt support member SP, and rotates on a fixed track by the rotation drive source of the belt drive roller RL. The belt drive roller RL is driven to rotate by the rotation drive source. The belt support member SP supports the transport belt VT together with the belt drive roller RL so that the transport belt VT can rotate.

[0021] The control terminal is communicatively connected to the raw material transport pump 110, pressure sensor SR, rotational power source of the portioning drum 121, the pressurizing device and pressure sensor of the pressurized re-plate 122, the power source of the compressor, the chiller and temperature sensor of the cooling device, and the power source of the transfer conveyor 130. This control terminal controls the output of the rotational power source of the portioning drum 121, the transfer conveyor 130, and the power source of the compressor, and also controls the raw material transport pump 110, the pressurizing device of the pressurized re-plate 122, the chiller of the cooling device, etc. based on measurement signals sent from each sensor.

[0022] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to the examples shown below. [Example]

[0023] 1. Making the ganache First, cocoa mass (manufactured by Meiji Co., Ltd.) was adjusted to approximately 40°C. Next, 52.0 parts by mass of the adjusted cocoa mass, 17.5 parts by mass of vegetable oil (NLSP-700 manufactured by Fuji Oil Co., Ltd.), and 0.5 parts by mass of emulsifier (soybean lecithin) were mixed to prepare a mixed raw material. Next, all of the prepared mixed raw materials and 30.0 parts by mass of starch syrup were added to an extruder (TEX47 manufactured by Toshiba Corporation), and the mixed raw materials and starch syrup were mixed and extruded while being cooled. During the operation of the extruder, the internal temperature of the cooling zone of the extruder rose from -20°C to -1°C. Furthermore, the surface temperature of the ganache dough extruded from the extruder rose from 23°C to 28°C. Next, the ganache dough extruded from the extruder was cooled to 23°C. The ganache dough had a fat-free cocoa content of 23.4% by mass and an oil content (including emulsifiers) of 46.6% by mass. The moisture content of the ganache dough was measured and found to be 9.3% by mass. The cooled ganache dough was then placed in a MAREL RevoPortioner TRP400 sintered metal drum molding machine to produce a molded ganache. The cavity of the mold in the sintered metal drum molding machine was a rectangular plate. The cavity had a thickness of 6 mm. The air pressure used to release the molded ganache from the mold in the sintered metal drum molding machine was set to 1.0 bar.

[0024] 2. Demolding evaluation As shown in Figure 2, the molded ganache was successfully released from the mold in the sintered metal drum molding machine described above.

[0025] 3. Check the mass variation Seventy-five of the above ganaches were produced with a target mass of 10 g, and the average mass of the ganaches was calculated to be 9.92 g with a standard deviation of 0.08 g. The maximum mass was 10.11 g, and the minimum mass was 9.73 g. [Example]

[0026] A ganache was obtained according to the ganache manufacturing method described in Example 1, except that the shape of the cavity of the mold in the sintered metal drum molding machine was changed to a block shape (the thickness of the connecting portion connecting the 12 mm thick block forming portions was 1 mm). Then, similarly to Example 1, the ganache was evaluated for demolding, and as shown in Figure 3, the molded ganache was easily released from the mold. [Example]

[0027] 1. Making the ganache First, the temperature of cocoa mass (manufactured by Meiji Co., Ltd.) and cocoa powder (manufactured by Meiji Co., Ltd.) was adjusted to about 40 ° C. Next, 31.0 parts by mass of the adjusted temperature cocoa mass, 20.5 parts by mass of the adjusted temperature cocoa powder, 8.75 parts by mass of the first vegetable oil (NLSP-700 manufactured by Fuji Oil Co., Ltd.), 8.75 parts by mass of the second vegetable oil (Melano SS-SFT-MJ2 manufactured by Fuji Oil Co., Ltd.), 0.5 parts by mass of the first emulsifier (soybean lecithin), and 0.5 parts by mass of the second emulsifier (Ryoto Sugar Ester P-1670 manufactured by Mitsubishi Chemical Corporation) were mixed to prepare a mixed raw material. Next, all the prepared mixed raw materials and 30.0 parts by mass of starch syrup were put into an extruder (TEX47 manufactured by Toshiba Corporation), and the mixed raw materials and starch syrup were kneaded while cooling and discharged. During extruder operation, the internal temperature of the extruder's cooling zone rose from -20°C to 0°C. The surface temperature of the ganache dough extruded from the extruder rose from 23°C to 28°C. The ganache dough was then cooled to 23°C. The fat-free cocoa content of this ganache dough was 32.0% by mass, and the oil content (including emulsifiers) was 37.7% by mass. The moisture content of this ganache dough was measured and found to be 9.3% by mass. The cooled ganache dough was then placed in a MAREL RevoPortioner TRP400 sintered metal drum molding machine to obtain a molded ganache. The cavity of the mold in the sintered metal drum molding machine had a diamond-cut shape. The cavity had a maximum thickness of 8 mm and a minimum thickness of 4 mm. In addition, the air pressure used to release the molded ganache from the mold in the sintered metal drum molding machine was set to 1.0 bar.

[0028] 2. Demolding evaluation As shown in Figure 4, the molded ganache was successfully released from the mold in the sintered metal drum molding machine described above. [Example]

[0029] 1. Making the ganache First, cocoa mass (manufactured by Meiji Co., Ltd.) and cocoa butter (manufactured by Meiji Co., Ltd.) were each adjusted to about 40° C. Next, 12.0 parts by mass of the adjusted cocoa mass, 10.0 parts by mass of the adjusted cocoa butter, 2.0 parts by mass of vegetable oil (Fuji Oil Co., Ltd., Oleo A7), 0.4 parts by mass of a first emulsifier (soybean lecithin), 0.5 parts by mass of a second emulsifier (Ryoto Sugar Ester P-1670, manufactured by Mitsubishi Chemical Corporation), 0.1 parts by mass of a third emulsifier (Sunsoft No. 818JC, manufactured by Taiyo Kagaku Co., Ltd.), 23.0 parts by mass of sugar, 17.0 parts by mass of whole milk powder, 5.0 parts by mass of creaming powder, and 10.0 parts by mass of lactose were mixed to prepare a mixed raw material (this mixed raw material can also be used as a chocolate raw material). Next, all of the prepared mixed ingredients, 6.0 parts by mass of fresh cream, and 14.0 parts by mass of corn syrup were added to an extruder (TEX47, manufactured by Toshiba Corporation), and the mixed ingredients and corn syrup were mixed and mixed while being cooled and then discharged. During operation of the extruder, the internal temperature of the cooling zone of the extruder rose from -20°C to 0°C. The surface temperature of the ganache dough discharged from the extruder rose from 20°C to 28°C. The ganache dough was then cooled to 23°C. The fat-free cocoa content of this ganache dough was 5.4% by mass, and the oil content (including emulsifiers) was 29.6% by mass. The moisture content of this ganache dough was measured and found to be 8.7% by mass. The cooled ganache mixture was then placed in a Marel RevoPortioner TRP400 sintered metal drum molding machine to produce a molded ganache. The cavity of the mold in the sintered metal drum molding machine was shaped like a chicken nugget. The cavity had a thickness of 7.5 mm. The air pressure used to release the molded ganache from the mold in the sintered metal drum molding machine was set to 1.0 bar.

[0030] 2. Demolding evaluation As shown in Figure 5, the molded ganache was successfully released from the mold in the sintered metal drum molding machine described above. [Example]

[0031] A ganache was obtained according to the ganache manufacturing method described in Example 4, except that the shape of the cavity of the mold in the sintered metal drum molding machine was a diamond and dome cut shape (the thickest part was 8 mm and the thinnest part was 4 mm). Then, when a demolding evaluation was performed in the same manner as in Example 1, the molded ganache was successfully released from the mold, as shown in Figure 6.

[0032] (Comparative Example 1) Ganache was produced according to the ganache production method described in Example 1, except that the cavity shape of the mold in the sintered metal drum molding machine was a diamond and dome cut shape (the thickest point was 12.5 mm and the thinnest point was 4 mm). Demolding evaluation and moisture content confirmation were performed in the same manner as in Example 1. The molded ganache was found to have shattered upon removal from the mold, with most of the fragments remaining in the mold cavity (see Figure 7). The moisture content of the ganache was 9.3% by mass.

[0033] (Comparative Example 2) A ganache was produced according to the method described in Example 3, except that the thickness of the thickest part of the cavity of the mold in the sintered metal drum molding machine was 12.5 mm. Demolding evaluation and moisture content were performed in the same manner as in Example 1. The molded ganache was found to have shattered upon removal from the mold, with most of the fragments remaining in the cavity. The moisture content of the ganache was 9.3% by mass.

[0034] (Comparative Example 3) A ganache was produced according to the method described in Example 4, except that the cavity thickness of the mold in the sintered metal drum molding machine was 12.5 mm. Demolding evaluation and moisture content were performed in the same manner as in Example 1. The molded ganache was found to have shattered upon removal from the mold, with most of the fragments remaining in the cavity. The moisture content of the ganache was 9.3% by mass.

[0035] Comparative Example 4 Ganache was produced according to the method described in Example 1, except that the sintered metal drum molding machine was replaced with a Covert encrusting machine. As in Example 1, 76 ganaches were produced with a target mass of 10 g, and the mass variation was checked. The average mass of the ganaches was 9.65 g, with a standard deviation of 0.49 g. The maximum mass was 11.20 g, and the minimum mass was 8.20 g.

[0036] (Comparative Example 5) A ganache was produced according to the ganache production method described in Example 1, except that the molding method using a sintered metal drum molding machine was replaced with a molding method using a deposition machine and molding machine manufactured by Aoi Seiki Co., Ltd. The cavity thickness of the molding machine mold was 4 mm at its thinnest point and 6 mm at its thickest point. A demolding evaluation was then performed in the same manner as in Example 1, and it was found that not only was deposition impossible, but the ganache could also not be released from the mold.

[0037] (Comparative Example 6) A ganache was produced according to the method described in Example 1, except that the sintered metal drum molding machine was replaced with a rotary molder manufactured by K&S. The cavity of the rotary molder had a thickness of 6 mm at its thinnest point and 13 mm at its thickest point. A demolding evaluation was performed in the same manner as in Example 1, and it was found that the ganache could not be released from the mold.

[0038] (Comparative Example 7) An attempt was made to produce ganache according to the ganache production method described in Example 1, except that the ganache dough extruded from the extruder was cooled to 5°C. However, the ganache dough solidified in the conveying pump, and it was not possible to convey the ganache dough to the cavity of the portioning drum.

[0039] (Comparative Example 8) An attempt was made to produce a ganache according to the method of producing the ganache described in Example 1, except that the ganache dough extruded from the extruder was not cooled but kept at 30°C. However, the components of the ganache dough separated, and the ganache broke up when it was removed from the mold, with most of the pieces remaining in the cavity.

[0040] <Discussion of the results of Examples and Comparative Examples> The results of ganache production in Examples 1 to 5 and Comparative Examples 1 to 3 revealed that by making the cavity thickness of the portion drum 12 mm or less, the ganache can be easily released from the mold regardless of the composition of the ganache dough.

[0041] Furthermore, the results of producing the ganache in Example 1 and Comparative Example 4 revealed that it is easier to control the mass of the ganache when molding it using a sintered metal drum molding machine than when molding it using a filling machine.

[0042] Furthermore, the results of producing the ganache in Example 1 and Comparative Examples 5 and 6 revealed that it was best to use a sintered metal drum molding machine as the molding machine.

[0043] Furthermore, from the results of ganache production in Example 1 and Comparative Examples 7 and 8, it became clear that a good ganache cannot be obtained if the temperature of the ganache dough extruded from the extruder is too high or too low, and that in order to obtain a good ganache, it is important to keep the ganache dough extruded from the extruder at an appropriate temperature (a temperature in the range of 10°C or higher and 28°C or lower). [Industrial Applicability]

[0044] In the method for producing the water-containing chocolate-like confectionery according to the present invention, a mold can be used, which contributes to relatively free design of the shape of the water-containing chocolate-like confectionery.

Claims

1. a kneading step of kneading raw materials containing 5 to 32 parts by mass of fat-free cocoa, 29 to 47 parts by mass of oil, and 3 to 10 parts by mass of moisture in an environment at a temperature of −20° C. to 10° C. to obtain a kneaded product; a solidification step of solidifying the oil content of the kneaded mixture to obtain a filling; a molding step of filling the filling material into a recess of a mold to obtain a molded product; a peeling step of peeling the molded product from the mold by gas pressure; A method for producing a water-containing chocolate-like confectionery, comprising:

2. In the solidification step, the oil content of the kneaded material is solidified in a temperature environment ranging from 10°C to 28°C. A method for producing the water-containing chocolate-like confectionery according to claim 1.

3. In the solidification step, the kneaded mixture is cooled to solidify the oil content of the kneaded mixture. A method for producing the water-containing chocolate-like confectionery according to claim 2.

4. In the peeling step, gas pressure is applied to the molded product from the back side of the recess of the mold, thereby peeling the molded product. A method for producing the water-containing chocolate-like confectionery according to claim 1.

5. A water-containing chocolate-like confectionery obtained by the method for producing a water-containing chocolate-like confectionery according to any one of claims 1 to 4.

6. It has a shape other than a rectangular or cylindrical shape and does not contain any filling. The water-containing chocolate-like confectionery according to claim 5.

7. The thickness is in the range of 1 mm to 12 mm. The water-containing chocolate-like confectionery according to claim 5.

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