RU2351146C1 - Chocolate glaze production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's good production technology. Manufacturing process is performed in rotor turbo conching machine by sequential mixing of components with rotor movement frequency 55-65 rpm at the temperature 45-55°C. Turbo conching machine is cylindrical container with motionless plates made of special steel set on its inner surface. Motionless plates with adjustable pressing force are attached to rotor. Rotor is operated through the system of kinematical links by electric motor. Rubbing, milling and conche treatment takes place as a result of rotor rotation at mentioned speed. Moisture and volatile impurity are removed with help of extractor fan. External case with heat-transfer circulating in is provided for possibility of tempering. Hot water is used as heat-transfer. It provides mentioned temperature of treatable mass. For manufacturing of chocolate glaze first fructoze is mixed with fat component, kneaded till temperature of 50-55°C during 20-30 minutes. Both are taken in ratio providing fat content in mixture 31-32% After that, formula mix is prepared by mixing of prepared fruit-fat mixture with cacao products with following mixing of the mixture during 12-14 hours with simultaneous rubbing, milling and conche treatment of the mass with three-stage dilution of obtained product during mixing. On first stage - by mixture of soya phosphatidic concentrate and cacao butter substitute, on the second stage - by mixture of synthetical emulsifier PGPR and cacao butter substitute, on the third stage - by previously kneaded cacao butter substitute. Cacao butter and\or cacao butter equivalent is used as fat component. Cacao mass or cacao powder is used as cacao product. Ratio of components in mixtures, used on first and second stages of dilution is equal.

EFFECT: method provides reduction of hygroscopic properties and increase of dispersity of glaze on fructose.

4 cl, 3 ex

Description

The invention relates to the field of food industry, in particular to a confectionery, and can be used in the technology for the preparation of confectionery.

A known method for the production of glaze, comprising mixing cocoa liquor, thinner, sucrose and fat component. G.A. Marshalkin and others. Technology of confectionery. - M.: Food Industry, 1978, p. 321-326.

The disadvantage of this method is the limited use of it, because it is intended only for a certain circle of persons, i.e. it is not intended for people suffering from various diseases, in particular diabetes, and people whose body requires the use of sugar in a more digestible form.

The closest analogue to the claimed method is a method for the production of glaze, which involves mixing for 20-30 minutes a sweetener, cocoa products, a fat component, an aromatic additive, as well as a diluent in the form of a phosphatide food concentrate. Cocoa liquor or cocoa powder is used as the cocoa product, the fat equivalent or cocoa butter substitute is used as the fat component, vanilla flavor is used as the aromatic additive, and fructose is used as the sweetener when the ratio of the components is selected appropriately. The fat content in the mixture is 26.5-27.5%. Then produce the grinding of the prescription mixture in five-roll mills, the cultivation and conching of chocolate glaze (RU 2158093 C1, 10.27.2000).

The disadvantages of the glaze obtained by this method are its increased hygroscopicity and reduced dispersion.

The technical task of the proposed method is to reduce the hygroscopicity and increase the dispersion of chocolate glaze.

To achieve the task in the method of producing chocolate glaze, the production process is carried out in a rotary turbo-machine with sequential mixing of the components at a rotor speed of 55-65 rpm and a temperature of (45-55) ° С, while fructose is first mixed with plasticized to a temperature ( 50-55) ° С with the fat component taken in the ratio ensuring the fat content in the mixture (31-32)% for 20-30 minutes, and then the recipe mixture is prepared by mixing the prepared fructose-fat mixture with cocoa products, followed by by kneading the mixture for 12-14 hours while rubbing, grinding and conching the mass with a three-step dilution of the obtained product during kneading, in the first stage with a mixture of soy phosphatide concentrate and cocoa butter substitute, in the second with a mixture of PGPR synthetic emulsifier and cocoa substitute butter, and on the third - a pre-plasticized substitute for cocoa butter.

As the fat component, it is possible to use cocoa butter and / or the equivalent of cocoa butter.

As the cocoa product, it is preferable to use cocoa liquor or cocoa powder.

The ratio of the components in the mixtures used in the first and second stages of dilution, mainly chosen equal.

The technical result achieved by the proposed method is that such a process for preparing chocolate glaze ensures a change in its consistency as a result of the fact that the fatty phase contained in the chocolate glaze is distributed evenly over the total surface of the solid phase that increases as the size is crushed, and takes on an increasingly and more refined films around each solid particle. Moreover, it is with this choice of the ratio of fructose and fat component, i.e. in the direction of increasing the latter, it became possible to block the hydrophilic sections of the particles of the solid phase of the recipe mixture, filling them with fat, and this prevents the formation of solid structures of scaffolds and conglomerates. With this sequence of the process of preparing the glaze, each particle of the solid phase receives a minimally sufficient amount of fat, the hygroscopic properties of fructose are blocked and, as a result, this leads to an increase in the dispersion of the solid phase of the finished glaze. The dispersion of the mixture at each stage of the preparation of glaze with increasing mass fraction of fat at the mixing stage increases. However, with an increase in the mass fraction of fat in the recipe mixture, the productivity of five-roll mills decreases. Therefore, it is proposed that the entire process of the production of chocolate glaze be carried out in a rotary turbo-machine, i.e. grinding, grinding and conching is carried out as a result of the rotation of the rotor of the turbo-machine.

The method is as follows.

The production process is carried out in a rotary turbo-machine with sequential mixing of the components at a rotor speed of 55-65 rpm and a temperature of (45-55) ° С. The turbo-machine is a cylindrical tank, on the inner surface of which are fixed plates made of special steel. Movable plates with adjustable clamping force are attached to the rotor. The rotor is driven through a system of kinematic links from an electric motor. Grinding, grinding and conching occurs as a result of rotation of the rotor at the above speed. Moisture and volatile impurities are removed using a fan extractor. For tempering, an outer jacket is provided in which the coolant circulates. As the heat carrier, hot water is used, which provides the above temperature of the treated mass.

In the preparation of chocolate glaze, fructose is first mixed with the fat component plasticized to a temperature of (50-55) ° C, taken in the ratio ensuring the fat content in the mixture (31-32)%, for 20-30 minutes. Then the recipe mixture is prepared by mixing the prepared fructose-fat mixture with cocoa products, followed by kneading the mixture for 12-14 hours while grinding, grinding and conching the mass with a three-stage dilution of the obtained product during kneading, at the first stage with a mixture of soybean phosphatide concentrate and substitute cocoa butter, on the second - a mixture of PGPR synthetic emulsifier and cocoa butter substitute, and on the third - a pre-plasticized cocoa butter substitute. The PGPR emulsifier is a ricinoleic acid polygeloric ester of plant origin and is described in patent RU 2279228 C1, 07/10/2006.

Cocoa butter and / or the equivalent of cocoa butter are used as the fat component.

Cocoa liquor or cocoa powder is used as the cocoa product.

The ratio of the components in the mixtures used in the first and second stages of dilution, are chosen equal.

Specific examples of the method:

Example 1

The production process is carried out in a rotary turbo-machine by sequential mixing of the components at a rotor speed of 55 rpm and a temperature of 55 ° C. Grinding, grinding and conching occurs as a result of rotation of the rotor at the above speed.

In the preparation of chocolate glaze, fructose is first mixed with a fat component plasticized to a temperature of 50 ° C, taken in a ratio providing a fat content in the mixture of 31-32% for 30 minutes. Then the recipe mixture is prepared by mixing the prepared fructose-fat mixture with cocoa products, followed by mixing the mixture for 14 hours while grinding, grinding and conching the mass with a three-stage dilution of the obtained product during the mixing process, at the first stage with a mixture of soybean phosphatide concentrate and cocoa substitute butter, on the second - a mixture of PGPR synthetic emulsifier and cocoa butter substitute, and on the third - a pre-plasticized cocoa butter substitute.

Cocoa butter is used as the fat component.

Cocoa liquor is used as the cocoa product.

The ratio of the components in the mixtures used in the first and second stages of dilution is chosen equal to 1: 1.

Example 2

The production process is carried out in a rotary turbo-machine by sequential mixing of the components at a rotor speed of 65 rpm and a temperature of 45 ° C. The turbo-machine is a cylindrical tank, on the inner surface of which are fixed plates made of special steel. Movable plates with adjustable clamping force are attached to the rotor. The rotor is driven through a system of kinematic links from an electric motor. Grinding, grinding and conching occurs as a result of rotation of the rotor at the above speed. Moisture and volatile impurities are removed using a fan extractor. For tempering, an outer jacket is provided in which the coolant circulates. As the heat carrier, hot water is used, which provides the above temperature of the treated mass.

In the preparation of chocolate glaze, fructose is first mixed with the fat component plasticized to a temperature of 50 ° C, taken in a ratio of 32% fat content in the mixture for 20 minutes. Then the recipe mixture is prepared by mixing the prepared fructose-fat mixture with cocoa products, followed by kneading the mixture for 12 hours while grinding, grinding and conching the mass with a three-stage dilution of the obtained product during kneading, at the first stage with a mixture of soybean phosphatide concentrate and cocoa substitute butter, on the second - a mixture of PGPR synthetic emulsifier and cocoa butter substitute, and on the third - a pre-plasticized cocoa butter substitute.

An equivalent of cocoa butter is used as the fat component.

As a cocoa product, cocoa powder is used.

The ratio of the components in the mixtures used in the first and second stages of dilution is chosen equal to 1: 1.

Example 3

Carried out analogously to example 1 or 2, only cocoa butter and the equivalent of cocoa butter are used as the fat component.

Claims (4)

1. A method for the production of chocolate glaze, characterized in that the production process is carried out in a rotary turbine machine by sequential mixing of the components at a rotor speed of 55-65 rpm and a temperature of (45-55) ° C, while fructose is first mixed with plasticized to temperature (50-55) ° С with the fat component taken in the ratio ensuring the fat content in the mixture (31-32)% for 20-30 minutes, and then the recipe mixture is prepared by mixing the prepared fructose-fat mixture with cocoa products, followed by knead by pouring the mixture for 12-14 hours while grinding, grinding and conching the mass with a three-step dilution of the obtained product during kneading, in the first stage with a mixture of soy phosphatide concentrate and cocoa butter substitute, in the second with a mixture of PGPR synthetic emulsifier and cocoa butter substitute and on the third - a pre-plasticized cocoa butter substitute. 2. The method according to claim 1, characterized in that cocoa butter and / or the equivalent of cocoa butter are used as the fat component. 3. The method according to claim 1, characterized in that the cocoa product is cocoa liquor or cocoa powder. 4. The method according to claim 1, characterized in that the ratio of the components in the mixtures used in the first and second stages of dilution is chosen equal.