JPS60176541A - Preparation of chocolate - Google Patents
Preparation of chocolateInfo
- Publication number
- JPS60176541A JPS60176541A JP59032011A JP3201184A JPS60176541A JP S60176541 A JPS60176541 A JP S60176541A JP 59032011 A JP59032011 A JP 59032011A JP 3201184 A JP3201184 A JP 3201184A JP S60176541 A JPS60176541 A JP S60176541A
- Authority
- JP
- Japan
- Prior art keywords
- container
- cream
- chocolate
- syrup
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、シロップ状のものを内蔵したチョコレートの
製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing chocolate containing syrup.
従来、シロソゲ状のものおよび砂糖消果実等を内蔵した
チョコレートはチョコレート材料で形成された箱型容器
にシロップ状のものを注入し、次いでチェリー等の砂糖
漬果実を添加した後チョコレートａ料からなる蓋体で密
封して作られていたが、７０ツブ状のものを収納した寝
際にシロップ状のものは粘度が低いだめこほれる器が密
封工程までコンベヤで運ばわと場合かあり、特に、チェ
リー等の果実を入れたものはこノ現象が起こり易く、こ
の種のチョコレート製造における問題点であった。Conventionally, chocolate containing a sycamore-like substance and sugar-candied fruit is made by pouring a syrup-like substance into a box-shaped container made of chocolate material, then adding candied fruits such as cherries, and then adding chocolate ingredients. It was made by sealing it with a lid, but since the viscosity of the syrup-like product is low when storing the 70-tubular product, there are cases where the container has to be transported on a conveyor to the sealing process. This phenomenon is more likely to occur in chocolates containing fruits such as cherries, which has been a problem in the production of this type of chocolate.
捷た、容器の上端面にシロソゲ状のものが刺着すると蓋
体の密着性が悪くなり、無体と容器の境からシロップ状
のものが漏出する不良品が続出し、生産効率が低下した
。When a sedge-like substance sticks to the upper end of the container, the adhesion of the lid deteriorates, resulting in a number of defective products in which syrup-like substances leak from the boundary between the container and the container, resulting in a decrease in production efficiency.
そこで、斜上のような実情に鑑みてなされたのが本願発
明であり、その目的とするところは、プロップ状のもの
に代えて砂糖および水飴を煮詰めた粘度の高いクリーム
状のものを用いることにより、シロップ状のものを用い
た場合の製造−ヒの欠点を排除するとともに、ンヨ糖加
水分を
解酵素であるインベルターゼジン量配合することにより
、数日後にはクリーム状のものがシロソゲ状のものに変
化し、所期のシロップ状のものを内蔵したチョコレート
が得られる製造方法を提供するにある。Therefore, the present invention was made in view of the above-mentioned circumstances, and its purpose is to use a highly viscous cream-like product made by boiling down sugar and starch syrup instead of a prop-like product. This method eliminates the disadvantages of production when using syrup-like products, and by adding an amount of invertase gin, an enzyme that decomposes saccharide hydrolysis, the cream-like product turns into a shirozo-like product in a few days. To provide a manufacturing method by which chocolate containing a desired syrup-like substance can be obtained.
以下、本発明について詳述すると、砂糖７０重量％前後
と水飴３０重量％前後を煮詰めてクリーム状にしたもの
を用意し、これに攪拌しながらインベルターゼ０．２〜
０．３重量％、番別、着色料等を添加してクリーノ、状
物（２）を調製する。インベルターゼの分量によりクリ
ーム状物（２）が液状（７０ツブ状）Ｋなる時期を変え
られるので、インベルターゼの添加量はチョコレート製
品（１）の出荷日に応じて適宜設定される。To explain the present invention in detail below, prepare a cream made by boiling around 70% by weight of sugar and around 30% by weight of starch syrup, and add 0.2 to 0.2% of invertase while stirring.
0.3% by weight, number, coloring agent, etc. are added to prepare a clean-shaped product (2). Since the time when the creamy substance (2) becomes liquid (70 globular) can be changed depending on the amount of invertase, the amount of invertase added is appropriately set according to the shipping date of the chocolate product (1).
このようにして得られたクリーム状物（２）を第２図に
示す如く、チョコレート材料からなる箱型容器（３）に
入れ、更にチェＩＪ−等の砂糖漬果実（４）を入れてチ
ョコレート材料からなる蓋体（５）で密封する。該蓋体
（５ンの周辺部は容器（３）側面（６）上端と一体とな
り、蓋体（５）と容器（３）の合わせ目は消失する。As shown in Figure 2, the creamy product (2) thus obtained is placed in a box-shaped container (3) made of chocolate material, and the candied fruit (4) such as Choi IJ- is added to make the chocolate. It is sealed with a lid body (5) made of material. The peripheral portion of the lid (5) is integrated with the upper end of the side surface (6) of the container (3), and the seam between the lid (5) and the container (3) disappears.
上記の方法で製造されたチョコレート製品（１）は出荷
日１で数日間寝かされている間に内蔵しているクリーム
状物（２）がインベルターゼの作用によりンロング状に
変化する。While the chocolate product (1) produced by the above method is left to rest for several days on shipping day 1, the creamy substance (2) contained therein changes into a long form due to the action of invertase.
斜上の如く、本発明に係るチョコレートの製造方法は粘
度の高いクリーム状のものを仕込むので、製造工程中の
液漏れが無く、コンベヤを清潔に保つことができ、清掃
の手間を軽減することができる。また、蓋体と容器の密
着性が良いので、製品の液漏れも見られず、不良品の僅
少化に繋がり、生産効率を大巾に向上させることができ
る。As mentioned above, since the chocolate manufacturing method according to the present invention uses a creamy substance with high viscosity, there is no liquid leakage during the manufacturing process, and the conveyor can be kept clean, reducing the effort of cleaning. Can be done. Furthermore, since the lid and the container have good adhesion, there is no leakage of liquid from the product, leading to fewer defective products and greatly improving production efficiency.
第１図はチョコレート製品の斜楕図、第２図はチョコレ
ートの製造工程を示す説明図である。
図中符号：（１）・・・チョコレート製品、（２）・・
・クリーム状物、（３）・・・容器、（５）・・・蓋体
。
出願人 フルタ製菓株式会社FIG. 1 is an oblique elliptical diagram of a chocolate product, and FIG. 2 is an explanatory diagram showing the chocolate manufacturing process. Codes in the figure: (1)...Chocolate products, (2)...
- Creamy substance, (3)... Container, (5)... Lid. Applicant Furuta Confectionery Co., Ltd.
Claims (1)
４：ｌ−Ｌながらインベルターゼを添加し、得らねたク
リーム状物をチョコレー１材料で形成しｆ容器に入れ、
次いで果実等を入れた後、チョコレート材料からなる蓋
体で−り記容器を密封することを特徴としたチョコレー
トの製造方法。1. Boil down the sugar and starch syrup to make a cream, then add invertase while stirring 4:1-L, form the resulting cream with 1 chocolate ingredient, and put it in a container.
A method for producing chocolate, which comprises the steps of: after adding fruit or the like, the container is sealed with a lid made of a chocolate material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59032011A JPS60176541A (en) | 1984-02-21 | 1984-02-21 | Preparation of chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59032011A JPS60176541A (en) | 1984-02-21 | 1984-02-21 | Preparation of chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60176541A true JPS60176541A (en) | 1985-09-10 |
| JPS6313657B2 JPS6313657B2 (en) | 1988-03-26 |
Family
ID=12346925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59032011A Granted JPS60176541A (en) | 1984-02-21 | 1984-02-21 | Preparation of chocolate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60176541A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010031502A1 (en) * | 2008-09-19 | 2010-03-25 | Nestec S.A. | Fat-based confectionery material and process for production thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138343A (en) * | 1982-02-09 | 1983-08-17 | Meiji Seika Kaisha Ltd | Preparation of fat-based cake containing liquid core |
-
1984
- 1984-02-21 JP JP59032011A patent/JPS60176541A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138343A (en) * | 1982-02-09 | 1983-08-17 | Meiji Seika Kaisha Ltd | Preparation of fat-based cake containing liquid core |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010031502A1 (en) * | 2008-09-19 | 2010-03-25 | Nestec S.A. | Fat-based confectionery material and process for production thereof |
| CN102159088A (en) * | 2008-09-19 | 2011-08-17 | 雀巢产品技术援助有限公司 | Fat-based confectionery material and process for production thereof |
| US20120003359A1 (en) * | 2008-09-19 | 2012-01-05 | Nestec S.A. | Fat-based confectionery material and process for production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6313657B2 (en) | 1988-03-26 |
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