CN104507326A - Heat tolerant chocolate and method for manufacturing same - Google Patents
Heat tolerant chocolate and method for manufacturing same Download PDFInfo
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- CN104507326A CN104507326A CN201380027785.5A CN201380027785A CN104507326A CN 104507326 A CN104507326 A CN 104507326A CN 201380027785 A CN201380027785 A CN 201380027785A CN 104507326 A CN104507326 A CN 104507326A
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- chocolate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- Engineering & Computer Science (AREA)
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- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Provided are a heat tolerant chocolate, said chocolate enabling the preparation of a chocolate dough that has a viscosity within such a specific range as to assure good coating suitability without causing problems such as difficulties in fine granulation, formation of lumps and an increase in the dough viscosity in the course of the preparation of the chocolate dough, being tolerant to temperatures exceeding 40 DEG C that is the melting point of fats and oils contained therein, having soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and showing high meltability in mouth, and a method for manufacturing the same. A chocolate being tolerant to temperatures exceeding 40 DEG C and showing excellent soft texture is obtained by heating a chocolate dough to 80-110 DEG C, said chocolate dough containing glucose and lecithin, each in a specific amount, further containing a specific amount of a polyglycerol condensed ricinoleic acid ester and having a viscosity of 2,000-20,000 cP at 45 DEG C, and then solidifying the chocolate dough by cooling.
Description
Technical field
The present invention relates to heat resistance chocolate-like and manufacture method thereof.
Background technology
With grease classes such as cocoa butters, derive from cocoa mass or the carbohydrate such as cocoa power, granulated sugar of cocoa bean, the emulsifying agents such as the milk powder such as whole milk powder, skimmed milk power class and lecithin are that the chocolate-like of main component has tabular, sheet, the shape such as spherical, in addition, also to baked cake class, Bread and Pastries, Dessert parcel dressing or sandwich, filling etc., in order to improve the property of food hobby widely.Generally speaking, because chocolate-like is the state being dispersed with other raw material particulate in the continuous phase of grease, the physical property of grease is depended in the behaviors such as the solidification of chocolate-like, thawing.The representative of the grease used in chocolate is cocoa butter, because its fusing point is about 33 DEG C, so just sharply melt near body temperature and show excellent mouth dissolubility, on the other hand, during more than 35 DEG C, grease almost all melts and loses heat resistance, as a result, produces surfaces of tacky, is attached to each other, loses the such problem of shape-retaining ability.
In order to prevent problem as described above, use cocoa butter to improve grease that the fusing point such as grease, cocoa butter fat substitute is the various greases instead cocoa butter of 34 ~ 42 DEG C, even if but use above-mentioned grease, the limit of the heat resistance of chocolate-like namely about 38 DEG C, and have and use the mouth dissolubility with the chocolate-like of the grease of the fusing point of more than body temperature significantly to reduce, become the problem of the low food of hobby property.
As mentioned above, the Japanese market in summer, the various countries of tropical regions etc. are required to the market of the heat resistance more than 40 DEG C, the use of chocolate-like is very limited, and there is the high demand to the high heat resistance chocolate of the hobby of get both heat resistance and mouth dissolubility in above-mentioned market.
In order to tackle the demand, about the chocolate-like of excellent heat resistance, propose various scheme.Patent document 1 is following method: part or all of granulated sugar is replaced as crystal glucose, fructose, crystalline sorbitol, powder malt sugar, powder hydrogenation malt sugar etc. for the one in carbohydrate or more than two kinds and adjustment forms chocolate-like blank, by be heating and curing more than 80 DEG C after shaping for this chocolate-like blank several seconds ~ method of several tens minutes; In addition, even if the oiliness dessert be not also clamminess when relating to 40 ~ 90 DEG C more than grease fusing point.The method is the method positively can giving heat resistance, but it is hard and dry wizened to there is mouthfeel, the problem of chocolate original smooth mouthfeel and entrance sensation cannot be obtained, in addition, when part or all of granulated sugar being replaced as carbohydrate to prepare chocolate-like blank, there is following problem: the pulverizing of the second reduction machines such as roll is not easy carry out and be difficult to micronize, cause rough mouthfeel, mix in (conching) operation grinding of chocolate-like blank and caused producing grumeleuse (oversize grain) by cohesion, the viscosity of blank rises, thus be not in fact practical method.
Patent document 2 discloses to suppress cohesion when preparing above-mentioned chocolate-like blank, thickening, manufacturing the method containing adding sucrose fatty ester system emulsifying agent when having the sugar of the crystallization water and/or have the chocolate-like of sugar alcohol of the crystallization water.According to the method, the sintering of the blank delivery pump caused by cohesion, thickening can be prevented, but this blank viscosity exceedes the adaptive 10000cP of dressing purposes, the application of the method in the purposes requiring the coated very thin chocolate-coated to baked cake, bread etc. is restricted, further, the heat resistance after the heating condition for being obtained heat resistance chocolate-like by the chocolate-like blank of lowering viscousity, heating is disclosed.
Patent document 3 relates to containing HLB the chocolate-like of the sucrose fatty ester being less than 1, and be following method: by the thickness forming and hardening of this chocolate-like blank by about 2 ~ 10mm, the chocolate-like obtained is placed in baked cake class, and heat 5 ~ 10 minutes at 140 ~ 150 DEG C, the surface picture of chocolate-like has been laid film and has usually been solidified thus, non-cohesive on hand, and chocolate-like inside keeps pliability, the heat resistance that gets both and soft mouthfeel before heating.According to the method, also do not melt about 40 DEG C of placements, therefore obtain having and also fully can tolerate the chocolate-like of the heat resistance of temperature in summer, but there is following problem: the chocolate-like towards baked cake class is blocked up compared with common dressing chocolate-like, chocolate-like surface is mouthfeel really up to the mark, and local flavor is reduction compared with before firing.
Prior art document
Patent document
Patent document 1: Japanese Laid-Open Patent Publication 52-148662 publication
Patent document 2: Japanese Unexamined Patent Publication 2004-97171 publication
Patent document 3: Japanese Laid-Open Patent Publication 63-192344 publication
Summary of the invention
As mentioned above, not yet obtain the heat resistance of the fusing point with the grease exceeded in chocolate-like, from chocolate surface to the chocolate inner chocolate-like all show chocolate original smooth mouthfeel, mouth dissolubility, the manufacture method of the heat resistance chocolate-like of the mouthfeel of always seek to get both heat resistance and excellence, mouth dissolubility and local flavor.
The object of the present invention is to provide the heat resistance of more than 40 DEG C of the fusing point with the grease exceeded in chocolate-like, all show the original smooth mouthfeel of chocolate, the chocolate-like of mouth dissolubility and manufacture method thereof from chocolate surface to chocolate inner.In addition, the problem of the micronize difficulty do not had in chocolate-like Slug preparing is provided, occurs the problem that grumeleuse and blank viscosity rise and there is the chocolate-like Slug preparation method of dressing adaptive particular viscosity scope and comprise the manufacture method of heat resistance chocolate-like of specific heating treatment method of this blank.
The present inventor etc. further investigate repeatedly for above-mentioned problem, found that if the glucose containing specified quantitative, the chocolate-like blank of lecithin and polyglycereol condensation ricinoleate ester (PGPR), then there is no the micronize difficulty in chocolate-like Slug preparing, there is the problem that grumeleuse and blank viscosity rise, can be prepared into and there is the adaptive particular viscosity of dressing as blank viscosity, by heating under specific heating condition this chocolate-like blank, the heat resistance of more than 40 DEG C with the fusing point exceeding grease can be manufactured, it is all the original soft and smooth mouthfeel of chocolate from chocolate surface to chocolate inside, mouth dissolubility and the equal excellent chocolate-like of local flavor, thus complete the present invention.
That is, the present invention relates to:
(1) a kind of heat resistance chocolate-like, it is characterized in that, by containing the glucose of 1 ~ 30 % by weight, the lecithin of less than 0.4 % by weight and 45 DEG C time viscosity be that the chocolate-like blank of 2000 ~ 20000cP heats at 80 ~ 110 DEG C, make it solidify.
(2) according to the heat resistance chocolate-like that (1) is recorded, wherein, above-mentioned chocolate-like blank contains the polyglycereol condensation ricinoleate ester (PGPR) of 0.1 ~ 0.5 % by weight.
(3) according to the heat resistance chocolate-like that (1) or (2) is recorded, wherein, as glucose, containing 1 ~ 30 % by weight Dextrose monohydrate.
(4) according to the heat resistance chocolate-like that (1) or (2) is recorded, wherein, as glucose, containing 1 ~ 15 % by weight Dextrose monohydrate.
(5) according to 1 heat resistance chocolate-like recorded wantonly in (1) ~ (4), wherein, the viscosity of chocolate-like blank 45 DEG C time is 3000 ~ 10000cP.
(6) chocolate according to 1 heat resistance recorded wantonly in (1) ~ (5), wherein, the heating treatment time that (1) is recorded is within 60 minutes.
(7) chocolate according to 1 heat resistance recorded wantonly in (1) ~ (6), wherein, the moisture of chocolate-like blank is less than 2 % by weight.
(8) manufacture method of the heat resistance chocolate-like of wantonly 1 record in a kind of (1) ~ (7).
According to the present invention; can do not had the problem of the micronize difficulty in chocolate-like Slug preparing, occur the problem that grumeleuse and blank viscosity rise and blank viscosity be modulated into and have the adaptive particular viscosity of dressing, can manufacture the heat resistance of more than 40 DEG C with the fusing point exceeding grease, from chocolate surface to chocolate inside be all the chocolate-like of the original equal excellence of soft and smooth mouthfeel, mouth dissolubility and local flavor of chocolate.
Detailed description of the invention
Below, the present invention is described in detail.
Chocolate-like in the present invention is the material that grease forms continuous phase, chocolate can be enumerated, chocolate-like food, in addition, chocolate comprises according to " the fair competition pact about the expression of chocolate-like " (Fair Competition Convention on the Show Kind of Chocolate) (Showa on March 29th, 46, No. 16th, Japan's FTC bulletin) " chocolate blank " and " accurate chocolate blank ", refer to the cocoa mass prepared by cocoa bean, cocoa butter, cocoa power and carbohydrate are raw material, add other edible oil and fat as required, dairy products, spices etc. the product obtained through common chocolate manufacturing process.
Above-mentioned chocolate-like food refers to improve physical property, saving the objects such as manufacturing cost and use other grease (to be called that CBE's is rich in 1, the grease of 3 saturated, 2 undersaturated triglyceride type greases, be called the hard butter of the laurate system type of CBR, high elaidic acid type and low-antiform acid non-lauric acid type, and in order to the dressing of snack categories, Bread and Pastries, cold snack categories according to the various greases of high-melting-point ~ low melting point, the miscella of fluid oil that purposes uses) replace part or all product of cocoa butter.
As chocolate-like raw material of the present invention, any composition etc. used in the common chocolate-like such as cocoa mass, cocoa power, carbohydrate, milk powder, grease class, emulsifying agent, spices, flavouring agent, colouring agent can be utilized.
Chocolate-like of the present invention is as carbohydrate, containing glucose as required composition, as other carbohydrate, has coordinated the material of granulated sugar, lactose etc. as required.The content of glucose is preferably 1 ~ 30 % by weight, and more preferably 2 ~ 20 % by weight, most preferably be 5 ~ 15 % by weight.If glucose content is less than 1 % by weight, then there is the heat resistance of more than the fusing point that cannot obtain the grease in chocolate after chocolate-like is heated, a problem that chocolate surface is clamminess, is attached to finger, thus not preferred.In addition, if more than 30 % by weight, then the micronize in chocolate-like Slug preparing becomes difficulty, and the blank viscosity after preparation rises, and follow-up operations for forming, dressing operation become difficulty, thus not preferred.
As glucose of the present invention, DEXTROSE ANHYDROUS and Dextrose monohydrate all can use.When using DEXTROSE ANHYDROUS, be preferably 5 ~ 30 % by weight, more preferably 10 ~ 20 % by weight, most preferably be 10 ~ 15 % by weight.In addition, when using Dextrose monohydrate, be preferably 1 ~ 30 % by weight, more preferably 2 ~ 15 % by weight, most preferably be 5 ~ 10 % by weight.In any situation, under being less than, all cannot obtain sufficient heat resistance in limited time, exceed the micronize of prescribing a time limit in chocolate-like Slug preparing and become difficulty, and the blank viscosity rising after preparation becomes remarkable, thus not preferred.Should illustrate, in order to the viscosity of get both heat resistance and allowed band, also can by DEXTROSE ANHYDROUS and Dextrose monohydrate in the scope of glucose 1 ~ 30 % by weight suitably and use.
Chocolate-like of the present invention contains the above-mentioned glucose of 1 ~ 30 weight, and must limit lecithin content.The content of lecithin is preferably less than 0.4 % by weight, and more preferably 0.1 ~ 0.3 % by weight, most preferably be 0.1 ~ 0.2 % by weight.When the content of lecithin is below 0.1 % by weight, the viscosity of chocolate-like blank becomes too high, the molding (molding) of chocolate-like, dressing operation become difficulty, therefore preferably add polyglycereol condensation ricinoleate ester (hereinafter referred to as PGPR) as viscosity modifier.On the contrary, if the content of lecithin exceedes the upper limit, then chocolate-like heat resistance after a heating treatment reduces, and cannot obtain the heat resistance of more than 40 DEG C as target, thus not preferred.The present invention in order to adjust chocolate-like blank viscosity, preferably except lecithin, also containing 0.1 ~ 0.5 % by weight PGPR, more preferably 0.1 ~ 0.3 % by weight, most preferably be 0.1 ~ 0.2 % by weight.By also containing PGPR except lecithin, thus there is the advantage that can reduce chocolate-like blank viscosity when the heat resistance after not reducing heating.That is, when obtaining the heat resistance as more than 40 DEG C of target using lecithin separately, need to set chocolate-like blank viscosity higher, have molding, trend that dressing operation becomes difficulty, but pass through and use PGPR, can viscosity be set lower.PGPR content is less than in limited time lower, and the effect reducing chocolate blank viscosity is insufficient, even if exceed the upper limit on the contrary, also can not get higher viscosity reduction effect.
Although the viscosity before the heating of chocolate-like blank of the present invention also depends on the purposes after Slug preparing, the viscosity measurement grease in this blank being melted completely rear temperature adjustment to 45 DEG C is preferably 2000 ~ 20000cP.If blank viscosity is more than 20000cP, then the molding (molding) of chocolate-like, dressing operation become difficulty, thus not preferred.When chocolate-like purposes is baked cake class, Bread and Pastries dressing, the viscosity measurement that the grease in this blank melts rear temperature adjustment to 45 DEG C is completely preferably 2000 ~ 10000cP, more preferably 3000 ~ 8000cP.If blank viscosity is less than 2000cP, the coating thickness of chocolate-like is then had to become thin and appeared substrate, the problem that chocolate flavouring is thin out, if contrary to 10000cP, then may have coating thickness become blocked up problem and parcel dressing before the anxiety that rises further of retention time medium viscosity, thus not preferred.
As the grease class coordinated in chocolate-like of the present invention, can utilize cocoa butter, various vegetable fat, so-called hard butter is preferred, and can utilize with elaidic acid is the trans acid type hard butter forming aliphatic acid; To belong to the SSO (1 of asymmetric triglycerides, 2-distearyl acid-3-olein), PSO (1-palmitic acid-2-stearic acid-3-olein), PPO (1,2-bis-palmitic acid-3-olein) as main triglycerides and the symmetrical triglycerides of mixing portion, a small amount of triglycerides containing trans-fatty acid, saturated triglycerides and the low-antiform acid non-lauric acid type hard butter prepared; Non-temperature adjustment (No-tempering) the type greases such as lauric hard butter; The temperature-adjusting type greases such as cocoa butter, cocoa butter substitute fat.In addition, can utilize and solidification, fractionation, ester exchange etc. are implemented to grease and the processing grease obtained.As raw material, such as can illustrate rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, evening primrose oil, palm oil, Butyrospermum grease, Sharasojyu seed oil, cocoa butter, coconut oil, palm kernel wet goods vegetative grease, and, solidification, fractionation, ester exchange etc. are implemented to these greases and the processing grease obtained.
Because cannot temperature adjustment operation be carried out in the present invention after the heating of chocolate-like, so in above-mentioned hard butter, preferably coordinating with elaidic acid is form any one in the so-called non-temperature-adjusting type hard butter such as trans acid type hard butter, low-antiform acid non-lauric acid type hard butter, lauric hard butter of aliphatic acid.
The composition that chocolate-like of the present invention can contain further is cocoa mass, cocoa power, whole milk powder, skimmed milk power, buttermilk powder, whey powder, whey product, the solid milk goods such as sour milk powder, coffee, vanilla (vanilla), caramel, fruit, nut, and, fruit powder and dry fruit, nut, vanilla, flavouring agents such as vanilla (herb) (such as peppermints), vanilla spices, vanilla flavor, the spices such as caramel spices, nut, cereal, puff, fruit, cream, or their mixture, other edible composition.Colouring agent, flavouring agent, spices are not limited to mentioned component, can use and well known to a person skilled in the art any composition.
Emulsifying agent beyond lecithin and PGPR suitably can utilize in the scope of the blank viscosity of the chocolate-like that gets both and the heat resistance after heating.Such as can utilize sucrose fatty ester class, sorbitan fatty acid ester class, polyglyceryl fatty acid ester class, fractionated lecithins and ammonium phosphate etc.Utilize object to be as countermeasure when being exposed to the high temperature of more than the fusing point of grease in keeping, conveying, bloom-inhibiting (bloom), prevent anti-sand (graining) etc.
Chocolate-like blank of the present invention can the manufacture method as described in the conventional method of use-case as following be prepared.In the pressed powder raw materials such as cocoa power, carbohydrate, milk powder, add the cocoa mass of heating and melting, grease class and the emulsifying agent such as lecithin, PGPR, use the mixing such as HOBART mixer, prepare the blank that lubricant component is the pasty state of 20 ~ 30 % by weight.The refiners such as this blank roll obtained are carried out micronize and becomes the smooth particle that average grain diameter is 15 ~ 30 μm.Then, on one side carry out grinding and mix (stir, mixing) 40 ~ 70 DEG C of insulations and after becoming smooth pasty state, adding grease class, emulsifying agent, spices etc. further also mixes, and obtains the chocolate-like blank of regulation.Should illustrate, mix temperature more than 80 DEG C if ground, then the viscosity of chocolate-like blank significantly rises, and therefore chocolate-like blank of the present invention preferably carries out grinding mixing at 40 ~ 70 DEG C.
In the preparation of above-mentioned chocolate-like blank, the preferred average grain diameter of micronize utilizing refiner etc. to carry out is 15 ~ 30 μm, more preferably 18 ~ 25 μm; most preferably be 18 ~ 22 μm; if more than 30 μm, then become and slightly feel rough mouthfeel, thus not preferred.In addition, if to mix in operation blank viscosity and rise grinding, then following problem can be produced: produce grumeleuse, or be easily attached to mixer wall, need to expend for a long time for making smooth pasty state, or the viscosity of the chocolate-like blank finally made is too high, counteracts molding procedure afterwards.Therefore, it is important for setting at the formula grinding the chocolate-like blank of viscosity rising in allowed band mixing blank in operation.The blank formulation of chocolate-like of the present invention meets the setting of above-mentioned formula.
The moisture of chocolate-like blank of the present invention is preferably less than 2 % by weight, and more preferably less than 1 % by weight.If moisture exceedes the upper limit, then easily cause the rising of the viscosity in Slug preparing as described above, occur the problem of grumeleuse, thus not preferred.In addition, the lubricant component of chocolate-like blank of the present invention is preferably 25 ~ 45 % by weight, and more preferably 30 ~ 40 % by weight, most preferably be 32 ~ 38 % by weight.Lubricant component lower than 25 % by weight time, have chocolate smooth mouthfeel impaired and become the mouthfeel of creak creak, or becoming the trend of the physical property be clamminess according to Conservation environment because of sugared moisture absorption, thus not preferred.In addition, if lubricant component is more than 45 % by weight, then fuel-displaced (the oil off) of chocolate surface becomes remarkable, thus not preferred.
The heat resistance that heat resistance chocolate-like of the present invention is the temperature field of more than the fusing point of the grease had in chocolate-like, 40 ~ 90 DEG C of chocolate surface are not clamminess or chocolate is not attached to each other, keep the shape and be all the chocolate-like of the equal excellence of chocolate original soft and smooth mouthfeel, mouth dissolubility and local flavor from chocolate surface to chocolate inside.
Heat resistance chocolate-like of the present invention obtains as follows: be poured into by the chocolate-like blank prepared by above-mentioned method after in desired mould or to after the parcel such as baked cake, bread dressing, 80 ~ 110 DEG C, preferably further to heat at 80 ~ 100 DEG C, finally cool, grease in chocolate-like is solidified, then molding, obtains the end article that the chocolate-like of tabular, the baked cake of parcel chocolate-like dressing, bread are such.Think by above-mentioned heating, formed and derive from the vitreous texture body of glucose, result also has heat resistance 40 ~ 90 DEG C of the temperature field melted as the grease in chocolate-like.If heat treatment temperature is lower than 80 DEG C, then cannot obtain desired heat resistance, thus not preferred, time on the contrary more than 110 DEG C, mouthfeel is hardening, and cannot obtain desired soft and smooth mouthfeel, in addition, chocolate flavouring also reduces, thus not preferred.Should illustrate, the cooling after heating can utilize the refrigerator of 0 ~ 15 DEG C to place the cold front heavy rain of cooling, cooling tunnel etc., the room temperature of less than 30 DEG C places cooling etc.
Within above-mentioned heating treatment time of the present invention is preferably 60 minutes, more preferably 10 seconds ~ 40 minutes, most preferably be 10 seconds ~ 20 minutes.Although the heat time also depends on weight, the shape of chocolate-like, but when such as lamellar chocolate or the thin dressing chocolate to snack categories, Bread and Pastries, also can reach 80 ~ 110 DEG C by heating, do not keep at such a temperature but promptly cool by above-mentioned arbitrary cooling means immediately., dressing chocolate in the tabular of slightly thickness is chocolate, if lower than 10 seconds, then cannot obtain desired heat resistance, thus not preferred.In addition, if more than 60 points of kinds, then the production efficiency of chocolate-like reduces, thus also not preferred.
As the method for heating of the present invention, can utilize: be the method that chocolate-like to be heated to 80 ~ 110 DEG C by the infrared heating of 150 ~ 700 DEG C by the Hot-blast Heating of the baking oven or tunnel oven, drying machine etc. that utilize 80 ~ 110 DEG C, heter temperature; Or the known various heater means such as microwave.Wherein, and heating during shorter time fairly simple as device, the heating that can suitably to utilize within the heter temperature 300 ~ 400 DEG C, 3 minutes based on infrared heating etc. and chocolate-like is heated to the method for 80 ~ 110 DEG C.
In addition, in the present invention, also can carry out cooling curing before above-mentioned heating.Cooling curing of the present invention refer to the chocolate-like blank of the melting state adjusted is poured into tabular chocolate mould in or to baked cake, bread parcel dressing after, in the refrigerator of 0 ~ 15 DEG C or cooling tunnel cooling and make it solidify.By above-mentioned cooling curing, the tabular of taking out from mould after can making cooling is chocolate, become smooth state to the surface of the chocolate of baked cake, bread parcel dressing.Thereafter, by carrying out heating same as described above and cooling, the heat resistance chocolate-like of surface smoothness can be obtained.
Embodiment
Below record embodiment." % " and " part " in each example refers to weight basis.
Should illustrate, the appearance of the average grain diameter of the chocolate-like blank prepared in each example, viscosity, grumeleuse is carried out measuring or confirming as follows.
(average grain diameter)
Chocolate-like is made (not meet oil content when being less than 50%, oil content 50 ~ 60% is modulated into by the dilution of liquid oil) be attached to micrometer (M Co., Ltd. itutoyo system, trade name " Digimaticstandard external micrometer MDC-25PJ ") mensuration face, mensuration face is attached to each other and from measuring the state showed out, measures granularity in chocolate-like.Granulometry 5 times, will remove the mean value of 3 measured values of maximum and minimum of a value as average grain diameter.
(viscosity)
The product temperature of chocolate-like is adjusted to 45 DEG C, with BM type viscosimeter (Tokyo Keiki Inc.'s system), measure with No. 3 rotors, 12rpm when below 10000cP, measure with No. 4 rotors, 12rpm more than when 10000cP.
(confirmation of grumeleuse)
Make to grind chocolate-like blank 1.5Kg after mixing end by 100 mesh sieves, confirmed on sieve with or without shot-like particle by visualization.Do not have sabulous for qualified, sabulous is defective.
In addition, the Evaluation of Heat Tolerance of the heat resistance chocolate-like made, mouthfeel and flavor evaluation are evaluated by following benchmark.
(Evaluation of Heat Tolerance)
By the chocolate of molding 20 DEG C of stabilisations after 3 days, place after 7 days in 40 DEG C of thermostats, touch chocolate surface with hand, be confirmed whether to be attached to finger, whether fuel-displaced, whether be out of shape.
◎: very good (all not having the attachment of finger, fuel-displaced, distortion)
Zero: good (on finger attaching oil slightly, but without distortion)
△: slightly bad (there is the attachment, fuel-displaced to finger, but without distortion)
×: poor (to the attachment and acutely fuel-displaced of finger, also deforming)
(mouthfeel evaluation)
The chocolate of molding, is evaluated by sensory evaluation after 3 days 20 DEG C of stabilisations.
◎: very good (surface and inner all soft and smooth mouthfeel)
Zero: good (mouthfeel that surface is slightly hard but inner soft and smooth)
△: slightly bad (mouthfeel that surface is hard, inner also slightly hard)
×: poor (surface, inner all hard and without the mouthfeel of smooth feeling)
Trial-production example 1
Metering cocoa power (oil content 11%) 5.9 parts, granulated sugar 29.9 parts, Dextrose monohydrate (trade name " high mesh ", San-ei Sucrochemical Co., Ltd. system) 12.4 parts, whole milk powder 21.2 parts mixing, use mixer (like worker's dormitory Co., Ltd. AM30) interpolation 2.4 parts of cocoa mass melted in advance (oil content 55%), the refining hydrogenated palm kernel oil (Fuji Oil Co., Ltd.'s system, trade name " Nyumerarin36 ") of 21.4 parts 36 DEG C while stirring.The doughy blank obtained is carried out Crushing of Ultrafine by roll refiner (BUHLER Co., Ltd. system " Three-roll millSDY-300 "), obtains scroll thin slice (roll flake).The refining hydrogenated palm kernel oil of the scroll thin slice obtained and 5 parts 36 DEG C, 0.2 part of lecithin one are reinstated grind and mix mixer (Shinagawa Machinery Works Co., Ltd.'s system) limit and be incubated limit at 55 DEG C and carry out moderate-speed mixer.After the dough that thin slice becomes slightly soft, add the refining hydrogenated palm kernel oil of 1.8 parts 36 DEG C while stirring, obtain chocolate blank 1.The average grain diameter of chocolate blank 1 is 22 μm, and viscosity is 13200cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 2
The Dextrose monohydrate of trial-production example 1 is replaced as DEXTROSE ANHYDROUS (trade name " TDA-C ", San-ei Sucrochemical Co., Ltd. system), manufactures experimently chocolate blank 2 in the same manner as trial-production example 1.The average grain diameter of chocolate blank 2 is 22 μm, and viscosity is 31900cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 3
0.2 part, the lecithin of trial-production example 1 is changed to 0.5 part, manufacture experimently chocolate blank 3 in the same manner as trial-production example 1.The average grain diameter of chocolate blank 3 is 22 μm, and viscosity is 8740cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 4
0.2 part, the lecithin of trial-production example 2 is changed to 0.5 part, manufacture experimently chocolate blank 4 in the same manner as trial-production example 1.The average grain diameter of chocolate blank 4 is 22 μm, and viscosity is 9450cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 5
The Dextrose monohydrate of trial-production example 1 is replaced as granulated sugar, manufactures experimently chocolate blank 5 in the same manner as trial-production example 1.The average grain diameter of chocolate blank 5 is 22 μm, and viscosity is 33800cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 6
0.2 part, the lecithin of trial-production example 5 is changed to 0.5 part, manufacture experimently chocolate blank 6 in the same manner as trial-production example 1.The average grain diameter of chocolate blank 6 is 22 μm, and viscosity is 9690cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Embodiment 1
The chocolate blank 1 obtained in trial-production example 1 is poured in cut foundry pattern tool (20mm × 30mm × 20mm) with product temperature 45 DEG C, carries out heating for 30 minutes in the constant temperature oven of 90 DEG C.After end, but solidify 60 minutes, molding 5 DEG C of refrigerator and cooled, obtain rectangular-shaped tabular chocolate.The Evaluation of Heat Tolerance of the tabular chocolate obtained, mouthfeel evaluation are that heat resistance, mouthfeel are all very good.In addition, chocolate flavouring is also good.
Comparative example 1 ~ 5
The chocolate blank 2 ~ 6 obtained in trial-production example 2 ~ 6 is carried out heating and cooling curing similarly to Example 1, obtains rectangular-shaped tabular chocolate.The Evaluation of Heat Tolerance of the tabular chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 1.
Table 1
| Formula | Embodiment 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| Manufacture experimently chocolate blank | 1 | 2 | 3 | 4 | 5 | 6 |
| Cocoa mass | 2.4 | 2.4 | 2.4 | 2.4 | 2.4 | 2.4 |
| Cocoa power | 5.9 | 5.9 | 5.9 | 5.9 | 5.9 | 5.9 |
| Whole milk powder | 21.2 | 21.2 | 21.2 | 21.2 | 21.2 | 21.2 |
| Nyumerarin 36 | 28.2 | 28.2 | 28.2 | 28.2 | 28.2 | 28.2 |
| Granulated sugar | 29.9 | 29.9 | 29.9 | 29.9 | 42.3 | 42.3 |
| Dextrose monohydrate | 12.4 | 12.4 | ||||
| DEXTROSE ANHYDROUS | 12.4 | 12.4 | ||||
| Lecithin | 0.2 | 0.2 | 0.5 | 0.5 | 0.2 | 0.5 |
| Average grain diameter (μm) | 22 | 22 | 22 | 22 | 22 | 22 |
| Viscosity (cP) | 13,200 | 31,900 | 8,740 | 9,450 | 33,800 | 9,690 |
| Grumeleuse | Qualified | Qualified | Qualified | Qualified | Qualified | Qualified |
| Heat resistance | ◎ | ◎ | × | × | △ | × |
| Mouthfeel | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
| Local flavor | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
The blank viscosity using the embodiment 1 of 12.4 parts of Dextrose monohydrates, 0.2 part of lecithin is allowed band, and heat resistance, mouthfeel are all good.On the other hand, use the heat resistance of the comparative example 1 of 12.4 parts of DEXTROSE ANHYDROUSs, 0.2 part of lecithin, mouthfeel all good, but blank viscosity is outside allowed band.In addition, use the viscosity of the comparative example 2,3,5 of 0.5 part of lecithin in allowed band, but heat resistance is bad.
Trial-production example 7
0.2 part, the lecithin of trial-production example 2 is changed to 0.3 part, manufacture experimently chocolate blank 7 in the same manner as trial-production example 2.The average grain diameter of chocolate blank 7 is 20 μm, and viscosity is 12650cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 8
0.2 part, the lecithin of trial-production example 2 is changed to 0.4 part, manufacture experimently chocolate blank 8 in the same manner as trial-production example 2.The average grain diameter of chocolate blank 8 is 20 μm, and viscosity is 9370cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Embodiment 2
The chocolate blank 7 of preparation in trial-production example 7 is poured in cut foundry pattern tool (20mm × 30mm × 20mm) with product temperature 45 DEG C, carries out heating for 30 minutes in the constant temperature oven of 90 DEG C, 95 DEG C, 100 DEG C, 110 DEG C.After end, but solidify 60 minutes, molding 5 DEG C of refrigerator and cooled, obtain rectangular-shaped tabular chocolate.The Evaluation of Heat Tolerance of the tabular chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 2.
Embodiment 3
The chocolate blank 8 of preparation in trial-production example 8 is poured in cut foundry pattern tool (20mm × 30mm × 20mm) with product temperature 45 DEG C, carries out heating for 30 minutes in the constant temperature oven of 90 DEG C, 95 DEG C, 100 DEG C, 110 DEG C.After end, but solidify 60 minutes, molding 5 DEG C of refrigerator and cooled, obtain rectangular-shaped tabular chocolate.The Evaluation of Heat Tolerance of the tabular chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 2.
Comparative example 6
The chocolate blank 2 of preparation in trial-production example 2 is poured in cut foundry pattern tool (20mm × 30mm × 20mm) with product temperature 45 DEG C, carries out heating for 30 minutes in the constant temperature oven of 90 DEG C, 95 DEG C, 100 DEG C, 110 DEG C.After end, but solidify 60 minutes, molding 5 DEG C of refrigerator and cooled, obtain rectangular-shaped tabular chocolate.The Evaluation of Heat Tolerance of the tabular chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 2.
Comparative example 7
The chocolate blank 4 of preparation in trial-production example 4 is poured in cut foundry pattern tool (20mm × 30mm × 20mm) with product temperature 45 DEG C, carries out heating for 30 minutes in the constant temperature oven of 90 DEG C, 95 DEG C, 100 DEG C, 110 DEG C.After end, but solidify 60 minutes, molding 5 DEG C of refrigerator and cooled, obtain rectangular-shaped tabular chocolate.The Evaluation of Heat Tolerance of the tabular chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 2.
Table 2
The viscosity using the embodiment 2 and 3 of 12.4 parts of DEXTROSE ANHYDROUSs and 0.3% lecithin and 0.4% lecithin is allowed band, the heat resistance excellent each via heating displays more than more than 95 DEG C and 100 DEG C and local flavor.The viscosity of the comparative example 6 of lecithin 0.2% is not allowed band, and the heat resistance of the comparative example 7 of lecithin 0.5% is bad.
Trial-production example 9
Except manufacturing experimently 0.2 part, the lecithin of example 2, also adding PGPR (trade name: CRS75, this pharmaceutical industries of slope Co., Ltd. system) 0.1 part, manufacturing experimently chocolate blank in the same manner as trial-production example 1, obtaining chocolate blank 9.The average grain diameter of chocolate blank 9 is 19 μm, and viscosity is 7130cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 10
In the chocolate blank 9 of 98 parts of trial-production examples 9, add 2 parts of Nyumerarin36, obtain chocolate blank 10.The average grain diameter of chocolate blank 10 is 20 μm, and viscosity is 3430cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 11
0.2 part, the lecithin of trial-production example 2 is changed to 0.1 part, adds PGPR (trade name: CRS75, this pharmaceutical industries of slope Co., Ltd. system) 0.2 part, manufacture experimently chocolate blank in the same manner as trial-production example 2, obtain chocolate blank 11.The average grain diameter of chocolate blank 11 is 20 μm, and viscosity is 7550cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 12
In the chocolate blank 9 of 98 parts of trial-production examples 11, add 2 parts of Nyumerarin36, obtain chocolate blank 12.The average grain diameter of chocolate blank 12 is 20 μm, and viscosity is 3960cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 13
Metering cocoa power (oil content 11%) 5.7 parts, granulated sugar 33.5 parts, Dextrose monohydrate (trade name " High mesh ", San-ei Sucrochemical Co., Ltd. system) 7.5 parts, whole milk powder 20.6 parts mixing, use mixer (like worker's dormitory Co., Ltd. AM30) interpolation 2.3 parts of cocoa mass melted in advance (oil content 55%), the refining hydrogenated palm kernel oil (Fuji Oil Co., Ltd.'s system, trade name " Nyumerarin36 ") of 21.4 parts 36 DEG C while stirring.The doughy blank obtained is carried out Crushing of Ultrafine by roll refiner (BUHLER Co., Ltd. system " Three-roll millSDY-300 "), obtains rolled sheet.The refining hydrogenated palm kernel oil of the rolled sheet obtained and 5 parts 36 DEG C and 0.3 part of lecithin one are reinstated grind and mix mixer (Shinagawa Machinery Works Co., Ltd.'s system) limit and be incubated limit at 55 DEG C and carry out moderate-speed mixer.After the dough that thin slice becomes slightly soft, add refining hydrogenated palm kernel oil and 0.2 part of PGPR of 4 parts 36 DEG C while stirring, obtain chocolate blank 13.The average grain diameter of chocolate blank 13 is 19 μm, and viscosity is 4180cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Trial-production example 14
In the chocolate blank 13 of 98 parts of trial-production examples 13, add 2 parts of Nyumerarin36, obtain chocolate blank 14.The average grain diameter of chocolate blank 14 is 20 μm, and viscosity is 3090cP, and moisture is 0.8%, does not occur grumeleuse, is qualified.
Embodiment 4
By the chocolate blank I of preparation in trial-production example 9 with the surface (trade name: MOONLIGHT of product temperature 45 DEG C at every 1 commercially available cookies, Morinaga Seiki Co., Ltd's system) wrap up about 2.1g dressing, carry out heating for 30 minutes in 90 DEG C and 100 DEG C of constant temperature ovens.After end, late at 20 DEG C of room temperature cooling curings 1, obtain cookies dressing chocolate.The Evaluation of Heat Tolerance of the cookies chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 3.
Embodiment 5 ~ embodiment 9
Use the chocolate blank 10 ~ 14 of preparation in trial-production example 10 ~ 14, obtain cookies dressing similarly to Example 4 chocolate.The Evaluation of Heat Tolerance of the cookies chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 3.
Table 3
Using 12.4 parts of DEXTROSE ANHYDROUSs or 7.5 parts of Dextrose monohydrates and lecithin and PGPR and embodiment 4 ~ 9 all keep the blank viscosity of appropriateness as dressing chocolate, the heat resistance after heating, local flavor are all very excellent.
Trial-production example 15 ~ 18
Dextrose monohydrate content is adjusted to the chocolate blank 15 ~ 18 of 2.6 parts, 5.2 parts, 21.4 parts, 28.9 parts by trial-production respectively.The formula of each chocolate blank is shown in table 4.
Embodiment 10 ~ 12
Use chocolate blank 15 ~ 18, obtain cookies dressing similarly to Example 4 chocolate.The Evaluation of Heat Tolerance of the cookies chocolate obtained, mouthfeel evaluation, flavor evaluation result are shown in table 4.
Table 4
Dextrose monohydrate content is lower be the chocolate blank of 2.6 ~ 5.2% by with lower content obtain that there is the adaptive blank viscosity of dressing with lecithin and PGPR, the heat resistance after heating, local flavor are all good.Dextrose monohydrate content is higher be 21.4% ~ 28.9% chocolate blank need with higher content and with lecithin and PGPR, also need heat treatment temperature to set higher, but heat resistance, the excellent flavor after heating.
In order to confirm preferred ceiling temperature and the lower limit temperature of heat treatment temperature, changing heat treatment temperature as described below and obtaining cookies dressing chocolate similarly to Example 4.
Embodiment 14 ~ 15
The heat treatment temperature of the chocolate blank 15 of embodiment 10 is changed to 80 DEG C, 110 DEG C, confirms heat resistance and local flavor.
Comparative example 8 ~ 9
The heat treatment temperature of the chocolate blank 15 of embodiment 10 is changed to 70 DEG C, 120 DEG C, confirms heat resistance and local flavor.
The Evaluation of Heat Tolerance of embodiment 14 ~ 15 and comparative example 8 ~ 9 and flavor evaluation result are shown in table 5.
Table 5
| Heating condition | Heat resistance | Local flavor | Mouthfeel | |
| Comparative example 8 | 70 DEG C, 30 minutes | × | ◎ | ◎ |
| Embodiment 14 | 80 DEG C, 30 minutes | △ | ◎ | ◎ |
| Embodiment 15 | 110 DEG C, 30 minutes | ◎ | △ | △ |
| Comparative example 9 | 120 DEG C, 30 minutes | ◎ | × | × |
During heat treatment temperature 70 DEG C, can not get heat resistance completely, during the heat treatment temperature 80 DEG C of embodiment 14, impart heat resistance.During the heat treatment temperature 110 DEG C of embodiment 15, heat resistance is very good, and local flavor, mouthfeel are all good, and during the heat treatment temperature 120 DEG C of comparative example 9, chocolate surface, inside are all hard, are the local flavors of the slightly smell of burning.
Embodiment 16
Use chocolate blank 16, obtain cookies dressing similarly to Example 4 chocolate.The far infrared heating device being 250 DEG C ~ 260 DEG C by the cookies obtained chocolate use heter temperature heats 3.5 minutes.Use radiation thermometer (SK-800 Kabushiki Kaisha Sato meter makes made) to monitor the cookies dressing chocolate surface temperature be fetched into outside far infrared heating device, result heating beginning reached 80 DEG C after 3 minutes, reached 88 DEG C after 3.5 minutes.Thereafter, the refrigerator and cooled of 5 DEG C but 1 hour, obtain heat resistance cookies dressing chocolate.Preserve 7 days at 40 DEG C and preserve after 1 day at 60 DEG C and evaluate the heat resistance of the heat resistance cookies dressing chocolate obtained, result arbitrary temp is all not attached to finger, also indeformable, very well.In addition, be all that local flavor, mouthfeel are all good.
Embodiment 17
The heter temperature of the far infrared heating device of embodiment 16 is changed to 360 ~ 370 DEG C, 1 minute will be changed to the heat time, and heat similarly to Example 17.Similarly monitor chocolate surface temperature, result heating beginning reaches 80 DEG C in 50 seconds, reaches 90 DEG C after 60 seconds.Thereafter, the refrigerator and cooled of 5 DEG C but 1 hour, obtain heat resistance cookies dressing chocolate.Evaluate the heat resistance of the heat resistance cookies dressing chocolate obtained after 40 DEG C are preserved 7 days and 60 DEG C are preserved 1 day, result arbitrary temp is not all attached to finger, is not out of shape, very well yet.In addition, be all that local flavor, mouthfeel are all good.
Utilizability in industry
According to the present invention; can prepare and there is no the difficulty of the micronize in chocolate Slug preparing, occur the problem that grumeleuse and blank viscosity rise and there is the chocolate blank of dressing adaptive particular viscosity scope, the heat resistance of more than 40 DEG C of the fusing point with the grease exceeded in chocolate can be manufactured, from chocolate surface to the chocolate inner chocolate-like all showing the original smooth mouthfeel of chocolate, mouth dissolubility.
Claims (8)
1. a heat resistance chocolate-like, is characterized in that, by containing the glucose of 1 ~ 30 % by weight, the lecithin of less than 0.4 % by weight and 45 DEG C time viscosity be that the chocolate-like blank of 2000 ~ 20000cP heats at 80 ~ 110 DEG C, make it solidify.
2. heat resistance chocolate-like according to claim 1, wherein, described chocolate-like blank contains the polyglycereol condensation ricinoleate ester (PGPR) of 0.1 ~ 0.5 % by weight.
3. heat resistance chocolate-like according to claim 1 and 2, wherein, as glucose, containing 1 ~ 30 % by weight Dextrose monohydrate.
4. heat resistance chocolate-like according to claim 1 and 2, wherein, as glucose, containing 1 ~ 15 % by weight Dextrose monohydrate.
5. according to the heat resistance chocolate-like in Claims 1 to 4 described in wantonly 1, wherein, the viscosity of chocolate-like blank 45 DEG C time is 3000 ~ 10000cP.
6. chocolate according to the heat resistance in Claims 1 to 5 described in wantonly 1, wherein, heating treatment time according to claim 1 is within 60 minutes.
7. chocolate according to the heat resistance in claim 1 ~ 6 described in wantonly 1, wherein, the moisture of chocolate-like blank is less than 2 % by weight.
8. the manufacture method of the heat resistance chocolate-like in a claim 1 ~ 7 described in wantonly 1.
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| PCT/JP2013/066486 WO2013191105A1 (en) | 2012-06-21 | 2013-06-14 | Heat tolerant chocolate and method for manufacturing same |
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| JP (1) | JP5692395B2 (en) |
| KR (1) | KR102068149B1 (en) |
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| CN105248797A (en) * | 2015-11-23 | 2016-01-20 | 杭州乔智合食品有限公司 | Milk chocolate and preparation method thereof |
| CN106615501A (en) * | 2016-09-23 | 2017-05-10 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Heat-proof chocolate coating |
| CN108112760A (en) * | 2016-11-30 | 2018-06-05 | 丰益(上海)生物技术研发中心有限公司 | A kind of oil and fat composition for chocolate and preparation method thereof |
| CN109770028A (en) * | 2019-03-27 | 2019-05-21 | 江苏派乐滋食品有限公司 | A kind of Yoghourt smears the chocolate of tea flavour, preparation method and applications |
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| CN111374186A (en) * | 2018-12-28 | 2020-07-07 | 丰益(上海)生物技术研发中心有限公司 | Fat and oil composition for chocolate |
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| CN106572673A (en) * | 2014-07-08 | 2017-04-19 | 株式会社明治 | Method for manufacturing baked confectionery |
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| KR20210106425A (en) * | 2018-12-21 | 2021-08-30 | 닛신 오일리오그룹 가부시키가이샤 | How to make chocolate |
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| CN105248797A (en) * | 2015-11-23 | 2016-01-20 | 杭州乔智合食品有限公司 | Milk chocolate and preparation method thereof |
| CN106615501A (en) * | 2016-09-23 | 2017-05-10 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Heat-proof chocolate coating |
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| CN109938139A (en) * | 2017-12-20 | 2019-06-28 | 内蒙古伊利实业集团股份有限公司 | A kind of puffed chocolate and the preparation method and application thereof |
| CN109938139B (en) * | 2017-12-20 | 2023-04-07 | 内蒙古伊利实业集团股份有限公司 | Puffed chocolate and preparation method and application thereof |
| CN111165635A (en) * | 2018-11-09 | 2020-05-19 | 内蒙古伊利实业集团股份有限公司 | Coating chocolate slurry for coating on surface of granular material and granular food |
| CN111374186A (en) * | 2018-12-28 | 2020-07-07 | 丰益(上海)生物技术研发中心有限公司 | Fat and oil composition for chocolate |
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| Publication number | Publication date |
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| KR102068149B1 (en) | 2020-02-24 |
| JPWO2013191105A1 (en) | 2016-05-26 |
| KR20150030194A (en) | 2015-03-19 |
| JP5692395B2 (en) | 2015-04-01 |
| WO2013191105A1 (en) | 2013-12-27 |
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