RU2355178C1 - Production method of chocolate product of complex configuration with high detailing - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method includes chocolate paste tempering at temperature of 28-32°C. The forms are produced by putting and fixing in plaster frame of flexible shell made from silicone compound of pentelast series with viscosity of not less than 150000 cP. The filling of tempered chocolate paste into flexible shell following removal of air bubbles by shaking of the form is performed. After that filled forms are cooled down in three stages of equal duration. The first stage of cooling down is performed at temperature of 11-13°C, the second - at temperature of 5-9°C, and the third - at temperature of 15-17°C to obtain solidified chocolate product. Then the plaster frame is removed. The chocolate product is taken out of flexible shell. After that cleaning of the chocolate product and further troweling with polyurethan foam are performed.

EFFECT: figured chocolate products obtaining of complex configuration with high detailing, glossy surface is provided; the products can be easily produced directly on the premises of confectionary plant.

3 cl, 2 ex

Description

The invention relates to the food industry, in particular its confectionery industry, and relates to a method for forming curly chocolate products.

The traditional way to obtain figures with a glossy embossed surface involves pouring still warm liquid chocolate into molds with many cells with a relief on their bottom. After the chocolate has solidified, the molds are turned over and the molded candies fall out of the cells onto the conveyor belt. For example, according to patent RU 2168905, class. MKI 7 A23G 1/21, publ. 06/20/2001, use "monolithic multi-cell forms" (column 21, upper paragraph, line 16).

As mentioned in patent RU 2118097, cl. MKI 7 A23G 3/00, publ. 08/27/1998, molds can be made of silicone.

Nevertheless, the monolithic matrix, including from plastic such as silicone, does not allow to obtain a complex deep relief and, moreover, does not allow the performance of parts that protrude significantly from the body of the figure, since the integrity of complex parts of chocolate products when they are removed from such forms is preserved very hard. Therefore, in their general configuration and degree of detail, well-known chocolate products, for example, "nesting dolls", obtained in accordance with RU 2168905, are essentially the same.

Although relatively inexpensive forms of hard plastic are currently available for sale, their range is limited. It is difficult to make such forms directly at the confectionery factories, since metal matrices are required for their manufacture and therefore confectioners are forced to limit their product range.

According to traditional technology, after the molding of the individual halves of the chocolate product, the halves are joined together, as, for example, in the aforementioned patent RU 2168905 or in US patent 5902621 (CL MKI A23G 7/00, 1999), which describes a method of forming chocolate or other confectionery using molding in the mold. In this way, in particular, chocolate ("easter") eggs ("easter eggs") or similar volumetric figures with a cavity inside are formed.

The traditional technology of forming the halves with their subsequent connection has obvious disadvantages, since it is difficult to connect the halves of the product without noticeable seams. In addition, when trying to complicate the configuration of the product, chocolate may break at this stage of manufacture as well.

Thus, there is a need to create a method for molding curly chocolate products of complex configuration with high detail and, preferably, with a glossy surface, which could be made in a simple way directly at the confectionery.

To this end, the method of manufacturing a chocolate product with a complex configuration with high detail provides for tempering the chocolate mass at a temperature of 28-32 ° C, making the mold by placing and fixing in the plaster frame a flexible shell made of a silicone compound of the Pentelast series with a viscosity of at least 150,000 cPs, and also pouring the tempered chocolate mass into a flexible shell with subsequent removal of air bubbles by shaking the mold, after which the filled molds are cooled in three equal times tadia, the first of which is carried out at a temperature of 11-13 ° C, the second at a temperature of 5-9 ° C, and the third at a temperature of 15-17 ° C, to obtain a hardened chocolate product, then remove the gypsum frame, remove the chocolate product from a flexible shell, after which the chocolate product is cleaned and then grouted with foam rubber.

Pouring chocolate mass can be carried out in several stages.

It is also possible to carry out additional removal of air bubbles using a rod-shaped object with a flexible end section.

The technical result achieved by the proposed method is that the molded products are obtained with the necessary clear configuration, with exceptionally high detail and deep relief. This is because the use of just such a flexible shell made of pentelast silicone compound with a viscosity of at least 150,000 cps during the chocolate mass molding process ensures that the chocolate mass displays the necessary anti-adhesive characteristics with respect to the flexible shell made of this material, without smell silicone to chocolate. Removal of air bubbles from the chocolate mass leads to the fact that the products do not crack. In addition, the process of cooling the chocolate-filled forms in three equal stages in time, the first of which is carried out at a temperature of 11-13 ° C, the second at a temperature of 5-9 ° C, and the third at a temperature of 15-17 ° C, provides creation of products with a glossy surface. Such a cooling process ensures that cocoa butter passes from an unstable α-form to a stable β-form, which eliminates the appearance of grease stains on the surface of the product. In this case, the cleaning of the frozen chocolate product with further grouting with foam rubber creates a product with a smooth surface without roughness, because Foam rubber also has good release properties with respect to solidified chocolate.

The process of manufacturing a chocolate product of complex configuration with high detail according to the proposed method includes the following operations:

The chocolate mass is tempered at a temperature of 28-32 ° C. Molds are made by placing and fixing in a gypsum frame a flexible shell made of a silicone compound of the Pentelast series with a viscosity of at least 150,000 cps. The tempered chocolate mass is poured into a flexible shell followed by the removal of air bubbles by shaking the mold. After that, the completed forms are cooled in three equal in time stage. The first cooling stage is carried out at a temperature of 11-13 ° C, the second at a temperature of 5-9 ° C, and the third at a temperature of 15-17 ° C to obtain a hardened chocolate product. Next, remove the gypsum frame. The chocolate product is removed from the flexible shell. After this, the chocolate product is cleaned and then grouted with foam rubber.

The invention is illustrated by the following examples of the method.

Example 1

First, the chocolate mass is tempered at a temperature of 32 ° C. Molds are made by placing and securing a flexible shell made of a silicone compound of the Pentelast 750 series with a viscosity of 150,000 cps in a plaster frame. The tempered chocolate mass is poured into a flexible shell followed by the removal of air bubbles by shaking the mold. After that, the completed forms are cooled in three equal in time stage. The first cooling stage is carried out at a temperature of 13 ° C, the second at a temperature of 9 ° C, and the third at a temperature of 17 ° C to obtain a hardened chocolate product. Next, remove the gypsum frame. The chocolate product is removed from the flexible shell. After this, the chocolate product is cleaned and then grouted with foam rubber.

Example 2

Carried out analogously to example 1, only the tempering of the chocolate mass is carried out at a temperature of 28 ° C. Molds are made by placing and fixing in a gypsum frame a flexible shell made of a silicone compound of the Pentelast 720 series with a viscosity of more than 150,000 cps. The first cooling stage is carried out at a temperature of 11 ° C, the second at a temperature of 5 ° C, and the third at a temperature of 15 ° C.

Claims (3)

1. A method of manufacturing a chocolate product of complex configuration with high detail, characterized in that it involves tempering the chocolate mass at a temperature of 28-32 ° C, making the mold by placing and securing in the plaster frame a flexible shell made of a silicone compound of the Pentelast series with a viscosity not less than 150,000 cP, as well as pouring the tempered chocolate mass into a flexible shell with the subsequent removal of air bubbles by shaking the mold, after which the filled molds are cooled in three and equal in time stages, the first of which is carried out at a temperature of 11-13 ° C, the second at a temperature of 5-9 ° C, and the third at a temperature of 15-17 ° C, to obtain a hardened chocolate product, then remove the gypsum frame, the chocolate product is removed from the flexible shell, after which the chocolate product is cleaned and then grouted with foam rubber. 2. The method according to claim 1, characterized in that the filling of the chocolate mass is carried out in several stages. 3. The method according to claim 1 or 2, characterized in that they carry out additional removal of air bubbles using a rod-shaped object with a flexible end section.