White chocolate confectionery manufacturing method

Abstract

Provided is a white chocolate confection production method in which only white chocolate is used, and after baking, the chocolate is rapidly cooled to produce a chocolate confection that melts in the mouth smoothly, exhibits a distinctive mouth feel and flavor, and has a rough, small rock-like appearance. In this method, pieces of white chocolate cut into squares measuring 1.8 to 2.2 cm long, 1.8 to 2.2 cm wide, and 1.0 to 1.5 cm high, are placed evenly on an baking sheet such that the height is 1.0 to 1.5 cm; the white chocolate is heated in an oven that has been set to the temperature of 170 to 190°C, for 16 to 18 minutes; once the heating is complete, the cocoa component contained in the white chocolate develops color due to the heating and a dark brown layer is formed on the surface of the white chocolate; in a state where the oil component included in the white chocolate has oozed out, the white chocolate is stirred with a heat-resistant spatula for a uniform texture; the heating of the white chocolate in the oven where the temperature has been set as before for 5 to 7 minutes and the stirring of the white chocolate with the heat-resistant spatula are repeated two or three times; subsequently, the white chocolate is transferred onto a heat-resistant sheet; the white chocolate that has been transferred onto the heat-resistant sheet is placed in a refrigerator that has been set to a temperature of minus 18 to 20°C for 30 to 40 minutes to rapidly cool the white chocolate until the temperature at the center of the white chocolate reaches 16 to 18°C; the rapidly cooled white chocolate is taken out of the refrigerator, and is shaped by being divided into bite size pieces.

Description

Technical Field

[0001] The present invention relates to a white chocolate confectionery made from chocolate and a method for producing the same.

Background Art

[0002] Conventionally, chocolate confectioneries using chocolate as a raw material are delicious and popular, and there are already numerous chocolate confectioneries. However, there was no white chocolate confectionery that used only white chocolate and had a unique, chewy texture reminiscent of crunch while maintaining a rich chocolate flavor, a soft and smooth texture, and good melt-in-the-mouth quality among existing white chocolate confectioneries.

[0003] Under such circumstances, the inventor of the present patent application obtained the knowledge that it is possible to produce a white chocolate confectionery that uses only white chocolate, maintains a rich chocolate flavor, has a moist and soft texture and good melt-in-the-mouth quality, has a smooth melt-in-the-mouth of chocolate as a baked confectionery, and has grains reminiscent of crunch in the chocolate dough, and has a unique, chewy texture and aroma.

[0004] Regarding the technology related to the method for producing the chocolate confectionery according to the present patent application, there is only Patent Document 1 by the applicant of the present patent application, and there is no other document that describes the technical idea related to the present invention.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The technology described in Patent Document 1 (hereinafter referred to as "comparative prior art") had the problem that the process of finely crushing the bar of white chocolate and the baking process took a long time, resulting in a time-consuming manufacturing process. In addition, the chocolate confectionery produced by the comparative prior art had a somewhat smooth surface.

[0007] This invention proposes a method for producing white chocolate confectionery with a novel texture and appearance, which is an improvement on the method described in Patent Document 1, enabling production in a short time. By using square-cut white chocolate, baking it in an electric oven at a high temperature of 170-190°C, and then rapidly cooling it at a low temperature of -18-20°C, the rich flavor of the white chocolate changes to a bitter flavor. It was confirmed that the sugar that has recrystallized due to the sugar bloom phenomenon is caramelized by heating at a high temperature for a short time. This creates particles reminiscent of crunch, enabling production in a shorter time compared to the manufacturing method of the prior art, and it was found that it is possible to produce white chocolate confectionery with a novel, unique crunchy texture. Furthermore, it was found that it is possible to produce white chocolate confectionery with a rough, rock-like appearance and texture. [Means for solving the problem]

[0008] White chocolate cut into squares measuring 1.8-2.2cm x 1.8-2.2cm x 1.0-1.5cm is spread evenly on an oven tray to a height of 1.0-1.5cm and heated in an oven preheated to 170-190°C for 16-18 minutes. Upon completion of heating, the cocoa components in the white chocolate will change color due to the heating, creating a dark brown layer on the surface of the white chocolate, and the oils in the white chocolate will seep out, resulting in an uneven appearance. Mix with a heat-resistant spatula to prevent sticking, heat in the oven set to the aforementioned temperature for 5 to 7 minutes, and repeat the process of heating and mixing with the heat-resistant spatula 1 to 2 times, then transfer the white chocolate to a heat-resistant sheet, and place the white chocolate on the heat-resistant sheet in a freezer set to -18 to -20°C for 30 to 40 minutes to rapidly cool the core temperature of the white chocolate to 16 to 18°C, remove the rapidly cooled white chocolate from the freezer, break it into bite-sized pieces and shape it. [Effects of the Invention]

[0009] According to the present invention, the heating time is shortened because the heating is performed at a higher temperature compared to the prior art introduced in Patent Document 1. Specifically, while the number of times the mixture is stirred after heating is 5 to 6 in the prior art, it can be completed in 2 to 3 times, resulting in a reduction of manufacturing time of more than 45% compared to the prior art.

[0010] Furthermore, according to the present invention, it is possible to form a material that contains numerous granular particles formed by the recrystallization of sugar, resembling rock not only in appearance but also in texture. Furthermore, according to the present invention, it is possible to produce a white chocolate confectionary that is dark brown in color, has a bitter and deep flavor, and caramelizes when the sugar that has recrystallized due to the sugar bloom phenomenon of white chocolate is heated, creating particles reminiscent of crunch, and has a unique popping texture in the baked dough, yet melts in the mouth as you eat it, resulting in a very smooth, easy-to-eat white chocolate confectionary with a pleasant aftertaste and aroma. [Brief explanation of the drawing]

[0011] [Figure 1] This is a schematic diagram showing the manufacturing flow of white chocolate confectionery according to the example. [Figure 2] These are photographs of each step in the manufacturing flow of white chocolate confectionery according to the example. [Modes for carrying out the invention]

[0012] The following describes embodiments for carrying out the method for manufacturing white chocolate confectionery according to the present invention. Figure 1 shows the manufacturing flow. Figure 2 shows photographs of the white chocolate confectionery at each step of the manufacturing flow.

[0013] First, take square-cut white chocolate (Daito Cacao Co., Ltd., product name: Couverture White LP), measuring 2.0 x 2.0 x 1.2 cm, and spread it evenly to a height of 1.2 cm on an oven tray. Prepare an electric oven and set the temperature to 166-180°C.

[0014] Place the white chocolate on the baking tray and heat it in an electric oven for 16-18 minutes. Once heating is complete, the cocoa components in the white chocolate will change color due to the heat, creating a dark brown layer on the surface of the prepared white chocolate. The oils in the white chocolate will also seep out, so stir it with a heat-resistant spatula to ensure even mixing. Place it back in the oven at the same temperature setting and heat for another 5-7 minutes.

[0015] After heating is complete, stir with a heat-resistant spatula in the same way, and heat in the electric oven again. Repeat this process 1-2 times.

[0016] Ensure the entire white chocolate is evenly browned, then transfer it to a heat-resistant sheet and place it in a freezer set to -18 to -20°C for 30 to 40 minutes to rapidly cool the core temperature to 16 to 18°C. After that, remove it and break it into bite-sized pieces. Store the finished white chocolate confection in the freezer or refrigerator and remove it when ready to eat.

[0017] As mentioned above, by placing the chocolate in the freezer and rapidly cooling it, it becomes possible to preserve the crisp texture without losing the unique aroma of the baked white chocolate. The result is a white chocolate confection with a rough appearance, a dark brown color, a fragrant aroma and a bitter taste. The sugar bloom phenomenon in white chocolate causes the recrystallized sugar to caramelize during baking, creating granules reminiscent of crunch. The baked confection has a unique popping texture, yet it melts in the mouth as you eat it, resulting in a very smooth and easy-to-eat white chocolate confection with a pleasant aftertaste.

[0018] Traditionally, when baking white chocolate in an electric oven, the heat causes the white chocolate to melt, and then the Maillard reaction causes the components of the white chocolate (1) cocoa butter, (2) sugar, and (3) milk solids to change due to the heat, resulting in burning. However, by stirring the chocolate multiple times with a heat-resistant spatula during baking, it was possible to bake it uniformly. Furthermore, by heating it at a higher temperature and for a longer period than in previous technologies, the sugar bloom phenomenon occurs in the white chocolate, causing the sugar to recrystallize. The caramel dispersed during baking creates a unique crunchy texture reminiscent of popping candy. In this invention, by baking at a high temperature of 170-190°C, the same temperature used for baking confectionery, we were able to create a chocolate confectionery that melts in the mouth, has a rich, deep bitter flavor, a very fragrant, dark brown color, and a deep, rich taste, without burning or the dough running.

[0019] In the production of this white chocolate baked confectionery, confectionery generally called baked chocolate mostly involves baking only the surface or baking a mixture with other foods. However, in the present invention, only white chocolate is used as the raw material. The reason is that it can produce a rich-tasting chocolate. Also, by rapidly cooling after baking, not only can the growth of various bacteria, viruses, etc. in terms of hygiene be suppressed, but it is also possible to maintain a puchi-puchi texture reminiscent of crunch without spoiling the flavor like caramel.

[0020] In the above embodiment, as the white chocolate, "Couverture White LP" manufactured by Daito Kako Co., Ltd. was used, but any manufacturer's white chocolate can be used for production.

Example

[0021] Next, the present invention will be described in more detail with reference to the following examples.

[0022] First, the following materials were prepared. 〈Materials〉 White chocolate: "Couverture White LP" manufactured by Daito Kako Co., Ltd. One piece with a length of 2.0 cm, width of 2.0 cm, and thickness of 1.2 cm was used, with a weight of 1 kg. Also, the following tools were prepared. 〈Tools〉 Heat-resistant spatula: Heat-resistant rubber spatula Electric oven: Model number FE600M by Clinup Co., Ltd. Oven bat: Outer diameter 33.5 cm × 33.5 cm × 3 cm Inner diameter 30 cm × 30 cm × 2 cm Heat-resistant sheet: 35 cm × 30 cm by Dumar Co., Ltd. Heat-resistant up to 260 °C Electric refrigerator: Model number ER-B27W by Fujitsu

[0023] First, (1) use only square-cut white chocolate as the raw material. Place the 2.0 x 2.0 x 1.2 cm pieces on an oven tray, spreading them out so that the white chocolate is 1.2 cm high. Next, (2) set the oven temperature to 170-190°C. Then, (3) place the white chocolate in the oven and heat for 16-18 minutes. Once heating is complete, the sugars in the white chocolate will change color due to the heat, forming a dark brown layer on the surface, and the oils in the white chocolate will seep out. Mix with a heat-resistant rubber spatula to ensure even mixing.

[0024] (4) Place back in the oven and bake again for 5-7 minutes at the same temperature setting. After baking, repeat step (3). Bake for another 5-7 minutes. Finally, check the browning and the state of the white chocolate, and repeat step (3) until the whole thing is uniform.

[0025] (5) Transfer the baked white chocolate from the oven to a baking tray while it is still hot. When transferring, be careful not to flatten it too much so as not to crush the air pockets that have formed in the baked white chocolate. (6) Place in a freezer set to -18 to -20°C to cool rapidly. The rapid cooling time should be 30 to 40 minutes. (7) Take it out of the freezer temporarily to make shape, and break it into bite-sized pieces to give it a rough, rock-like appearance. Then, cool it further in the refrigerator to finish.

[0026] White chocolate ingredient ratio (amount per 100g) • Cocoa butter 22g ·Milk solids 16g • Milk fat content: 5g 57g granulated sugar

[0027] evaluation The shape retention, flavor, and texture of the chocolate confectionery obtained using the above procedure were evaluated by comparing them with the same white chocolate used as an ingredient. The evaluation was conducted according to the following criteria, and the average score from the 10 panel members was calculated. The results are shown in Table 1.

[0028] Evaluation Criteria Shape retention 5: The dough holds together well and is not sticky. It is easy to handle. The shape is maintained even after crushing. 4: It is slightly sticky, but easy to handle. The dough deforms slightly when crushed, but its shape at the time of crushing is largely maintained. 3: It is sticky, but still manageable. The dough deforms when crushed, but the shape it had when crushed is maintained to some extent afterward. 2: The dough is sticky and highly fluid, making it difficult to handle. The dough loses its original shape after being crushed, and its form is significantly distorted. 1: The dough is highly fluid and difficult to handle. The dough crumbles significantly upon crushing, and its original shape is completely lost. The flavor and texture of confectionery 5: It offers a unique flavor, a popping texture, and a melt-in-your-mouth texture. 4: It offers a unique flavor and a popping texture. 3: It has a unique flavor and melts in your mouth. 2: It lacks a distinctive flavor and a pleasant popping texture, and doesn't melt in the mouth very well. 1: It lacks the unique flavor and crunchy texture, and doesn't melt in the mouth well. [Table 1] In terms of evaluation, the shape retention was similarly good compared to prior art. Furthermore, the flavor and texture of the confectionery were praised for their unique flavor, the novel crunchy texture, and the bitter taste.

[0029] In contrast to prior art, the molding process was carried out after the baked white chocolate was rapidly cooled to a temperature of approximately 10 degrees Celsius or lower. However, in this invention, the baked white chocolate is removed from the freezer approximately 30 to 40 minutes later, when its temperature reaches 16 to 18 degrees Celsius. As a result, the molding process can be carried out before the chocolate has completely cooled and hardened, shortening the working time and making it possible to create chocolate confectionery with a rock-like appearance and texture compared to conventional methods.

Claims

[Claim 1] White chocolate cut into squares measuring 1.8-2.2 cm (length) x 1.8-2.2 cm (width) x 1.0-1.5 cm (height) is spread evenly on an oven tray to a height of 1.0-1.5 cm. It is then heated in an oven preheated to 170-190°C for 16-18 minutes. Once heating is complete, the cocoa components in the white chocolate will change color due to the heat, forming a dark brown layer on the surface of the white chocolate, and the oils in the white chocolate will seep out. Ensure that the surface is heat-resistant and evenly coated. A method for manufacturing white chocolate confectionery, comprising: mixing with a spatula; heating in the oven set to the aforementioned temperature for 5 to 7 minutes and mixing with the heat-resistant spatula, repeating this process once or twice; then transferring the white chocolate to a heat-resistant sheet; placing the white chocolate on the heat-resistant sheet in a freezer set to -18 to -20°C for 30 to 40 minutes to rapidly cool the white chocolate until its core temperature reaches 16 to 18°C; removing the rapidly cooled white chocolate from the freezer and breaking and shaping it into bite-sized pieces.

Images