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CN1161152A - 糖食模制巧克力 - Google Patents

糖食模制巧克力 Download PDF

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CN1161152A
CN1161152A CN96121956A CN96121956A CN1161152A CN 1161152 A CN1161152 A CN 1161152A CN 96121956 A CN96121956 A CN 96121956A CN 96121956 A CN96121956 A CN 96121956A CN 1161152 A CN1161152 A CN 1161152A
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confectionery material
kinds
piece
confectionary products
moulding
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CN1079199C (zh
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S·T·贝克特
M·朱里
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Societe des Produits Nestle SA
Nestle SA
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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
    • A23G1/50—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 or filled
    • 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
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/282—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for dispensing multi-flavour ice-creams
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Colloid Chemistry (AREA)

Abstract

一种含有冷冻的、冷却的或室温的糖食料的糖食产品，如冰淇淋，其中或其上分散着具有特定的、有特色的形状的模制巧克力或含脂肪糖食料的散块。

Description

糖食模制巧克力
本发明涉及一种糖食模制巧克力块，例如一种含有冷冻的，冷却的或室温的糖食料的产品，如冰淇淋，其中分散着具有特定的有特色的形状的模制巧克力，或含脂肪的糖食料的散块。
众所周知，在冰淇淋产品中分散有如坚果、葡萄干、种子(seed)、水果、椰子片、小棉花软糖、蜜饯或巧克力屑等配料，以赋予产品特殊的感官特性。可以用冰淇淋工业中常用的标准配料进料器，将此类配料以一定方式加入冰淇淋流体中。有一种配料进料器是APV制造的S-420型连续配料进料器，其中通过搅拌器和螺旋喂料组合机完成规定的、精确的计量，该组合机通常在室温条件下以一定速度将配料由主给料斗输送至浸挂糖衣转子上。由于搅拌器和螺旋进料器组合装置以一定的速度平稳运转可确保机器动作平缓，因而不会损坏配料。对于坚硬的配料，如坚果和种子，以及对于更加柔软的配料，如葡萄干和小棉花软糖，这种设备的工作情况都非常好。就那些没有特别的可以辩认的形状的，由最大直径一般小于5mm，通常为1-3mm的颗粒组成的巧克力屑来说，其实际形状并不重要，在冰淇淋中巧克力屑存在的令人满意的效果几乎完全是感官上的。
然而，人们一直想得到一种新产品，特别是一种其外观能使孩子感兴趣和高兴的产品，包括冰淇淋，这种产品中分散着具有特定的有特色的形状的如卡通动物、恐龙、星星、字母等的模制巧克力或含脂肪的糖食料散块。由于它们的尺寸相对较小，因此许多这些形状物或其一部分比较娇脆，很明显，为了保持它们的新颖价值，在生产和贮存过程中，将任何损伤或破坏减少至最小是重要的。但迄今为止还无法经济地将模制产品分散在产品中。
尽管可以用传统的成型方法，如辊筒成型或液态成型，来生产模制巧克力或含脂肪的糖食块，但这些方法的操作费用高，并且由于需要各种新的模具或成型辊筒，因此生产不同形状产品的投资巨大。
本说明书中引入了我们的共同未审的EP-A-0603467的内容，其中公开了一种用冷挤出法生产巧克力的方法，此方法可以低投入、高效率地生产用来加入糖食产品中的大量的经挤出的模制巧克力。由于生产一种新形状的产品只需要在新模上投资，因此与其它方法相比，改变产品的形状所需花费很低。因此这种方法是一种经济可行的大量生产模制巧克力或含脂肪的糖食块方法。
在本发明中，“模制”巧克力或含脂肪的糖食料应理解为是指具有一定形状的巧克力或含脂肪的物料，其中的一定形状是由挤出机模或其它模制设备，如型辊、压片机，或传统的模制方法等，或如EP-A-060467中公开的注模法所确定的。
此外，由于难以控制浇注物料的重量(deposit shotweight)、难以精确放置模具以及难以将终产品脱模，所以用传统模制技术来生产很小的模制块并不可靠。EP-A-0603467中的冷挤出加工法可以生产出二维轮廊高度清晰的模制产品。
另外，辊筒成型技术不可避免地在由两个辊筒间隙排出的模制产品间产生一层巧克力薄膜，这种薄膜很难从复杂的模型上去掉，因此会降低终产品形状的清晰度。在EP-A-0603467中公开的冷挤出加工法中，没有这样的薄膜存在。
尽管存在于冰淇淋中的具有特定的有特色形状的模制巧克力或含脂肪的糖食料散块对产品的感官特性很重要，但与普通的巧克力屑相比，冰淇淋中有这些物质主要目的是为了好看。因此对这些特定的有特色的形状的任何破坏或损害都将损害产品外观。
我们惊奇地发现，通过模制巧克力或含脂肪糖食料散块的温度降至低于室温，如低于约20℃，特别是低于15℃，便可利用常规设备将其加入冰淇淋中，但不明显损坏或破坏这些物料块。
本发明提供了一种含有冷冻的、冷却的或室温的糖食料的糖食产品，在其中分散着或在其上分布着具有特定的有特色的形状的模制巧克力或含脂肪糖食料散块。
冷冻糖食料的实例包括冰淇淋、清凉果汁饮料、冷冻酸奶或低脂冷冻甜食等。冷却的糖食料的实例包括木斯、酸奶、蛋奶冻或果冻等。室温糖食料的实例包括方旦糖、木斯、杏仁糖、棉花软糖、牛轧糖或面粉糖食如饼干和曲奇饼。冰淇淋可以是硬的或软的，并可以具有任何所需的风味，如香子兰、薄荷、草莓、悬钩子等这些风味。利用较软的冰淇淋的优点之一是在舀取过程中，可见的模制巧克力或含脂肪的糖食料的散块不易被破坏。另一个优点是包埋在散装冰淇淋中的模制巧克力或含脂肪糖食料散块可以移动，但不会破碎从而保持其完整的形状，不过这种形状在未搅动的散装冰淇淋中是看不出来的。包埋在散装冰淇淋中的模制巧克力或含脂肪糖食料的散块可以是相同的，也可与看得见的散块不相同。
模制巧克力或含脂肪糖食料散块的特定的有特色的形状可以是卡通人物、动物、星星、数字或字母。卡通人物的例子是米老鼠、糖老鸭、猪小姐等，动物的例子是恐龙。散块的特定的有特色的形状、颜色或风味可以相同也可不同。除了模制巧克力或含脂肪糖食料的散块外，其它配料如坚果、葡萄干普通巧克力屑或焦糖块也可加入产品中。
模制巧克力散块的大小可以不同，其最大直径一般不超过5cm，优选不超过3cm，更优选不超过2cm。每个模制巧克力散块的体积为5-10,000mm3，优选10-2000mm3，更优选15-500mm3。
可以用如注模法或压模法、压片法等技术，或用更普通的成型方法，用辊筒成型或挤出加工等方法来生产模制巧克力或含脂肪糖食料散块。挤出加工法中优选前面介绍的EP-A-0603467中的冷挤出加工法，其中物料是以固体形态或不易流出的、或不易流动的半固体形态被挤出，以生产一种具有暂时柔韧性或可塑性的固体挤出物，或不易流出的或不易流动的半固体挤出物。这样产品可在低于巧克力或含脂肪糖食料普通熔点的温度下加压注模。
巧克力物料可以是黑色巧克力、奶油巧克力或白巧克力。含脂肪糖食料包括占不同比例的糖、乳品衍生组分，由蔬菜或可可中获得的脂肪和固形物，其中的水分含量小于10wt％，更普遍的是小于5wt％。它们也可是含有定向的可可脂替代品、硬脂、椰子油、棕榈油、黄油或这些物质的混合物的巧克力替代物；坚果酱如花生酱和脂肪；杏仁糖；用于包覆通常含有巧克力类似物的蛋糕的糖食包衣，其中可可脂被廉价的非调温型脂肪所替代；或Nestle出售的含非可可乳脂肪、糖和牛奶的“Caramac”(RTM)。本领域中常用的色素和/或风味剂可加入上述任何物料中。由于含脂肪糖食料中含水少于10％，面粉糖食产品，如蛋糕和糕点，不包括模制物料散块，但可包括含模制物料散块的糖食料。
根据视觉效果和/或感官效果的需要来确定糖食产品内和/或上的模制物料散块的数量或比例。糖食产品中散块的比例可达100g/100ml糖食产品或更多，如1-50g/100ml糖食产品，一般为2-20g/100ml糖食产品。
本发明还提供了一种用于生产糖食产品的方法，其中糖食产品含有冷冻的、冷却的或室温糖食料，其上或其中分散着具有特定的有特色形状的模制巧克力或含脂肪的糖食料散块。这种方法包括将具有特定的有特色形状的巧克力或含脂肪的糖食料散块注入和/或分散在冷冻的、冷却的或室温糖食料上和/或内。
例如，当糖食料为冰淇淋时，一般利用冰淇淋工业中常用的，如APV生产的S-420型连续配料进料机之类的标准配料进料机，将模制巧克力散块注入冰淇淋流体中。在这种方法中，通过搅拌器和螺旋进料机的组合完成规定的精确的计量，该组合机将配料以一定的速度由主给料斗送至浸挂糖衣转子上。
当把具有特定的有特色的形状的模制巧克力或含脂肪的糖食料散块注入或分布在糖食料中或上时，它们的温度取决于多种因素。其中主要因素有散装物料的温度和粘度，特别是使用什么样的混合方法。例如，固体态的巧克力可在室温下加入到酸奶中。对于冰淇淋，加入的模制巧克力或含脂肪的糖食料散块的温度优选+20℃以下，更优选-20℃-+15℃，更优选-5℃-+10℃，特别优选0℃-+6℃。
下面以实施例进一步介绍本发明。实施例
按我们的共同未审的EP-A-0603467公开的方法，用在改装的筒体内装有挤出模的Manumold注模机，在25℃，80巴压力下生产直径为10mm的五角星形状的模制巧克力散块，将其切成2mm宽，将它们在+5℃下由进料斗送到APV生产的S-420型连续配料进料机的搅拌器和螺旋进料组合机中，由此以控制的速度将它们输送和计量到浸挂糖衣转子上，在这里将它们注入流动的软冰淇淋中，并在低剪切力混合机中混合，生产出冰淇淋产品，其中每100ml冰淇淋含10g巧克力散块。

Claims (12)

1一种糖食产品，含有冷冻的、冷却的或室温的糖食料，在糖食料中分散有或在其上分布有具有特定的有特色形状的模制巧克力或含脂肪糖食料的散块。
2一种如权利要求1所述的糖食产品，其中冷冻的、冷却的或室温的糖食料是硬的或软的冰淇淋。
3一种如权利要求1所述的糖食产品，其中冷冻的、冷却的或室温的糖食料具有任何所需的口味。
4一种如权利要求1所述的糖食产品，其中模制巧克力或含脂肪糖食料散块的形状是卡通人物、动物、星星、数字或字母或其它任何所需的形状。
5一种如权利要求1所述的糖食产品，其中模制巧克力或含脂肪糖食料散块的大小是最大直径不大于5cm。
6一种如权利要求1所述的糖食产品，其中模制巧克力散块的体积为5-10,000mm3。
7一种如权利要求1所述的糖食产品，每100ml糖食产品中，每个模制巧克力的比例是1g-50g。
8一种制备含有冷冻的、冷却的或室温糖食料的，在其中分散着或在其上分布着具有特定的、有特色形状的模制巧克力或含脂肪糖食料散块的产品的方法，包括将具有特定的、有特色形状的模制巧克力或含脂肪糖食料散块注入和/或分布在冷冻的、冷却的或室温的糖食料之中和/或之上。
9一种如权利要求8所述的糖食产品的生产方法，其中冷冻的、冷却的或室温糖食料是冰淇淋，用连续配料进料器将具有特定的有特色形状的模制巧克力或含脂肪糖食料散块注入冰淇淋流体中，其中用搅拌器和螺旋进料器组合装置完成计量，并以一定的速度从主送料斗送至浸挂糖衣转子上。
10一种如权利要求9所述的糖食产品的生产方法，其中具有特定的有特色的形状的模制巧克力或含脂肪糖食料散块在被注入冰淇淋时的温度为-20℃-+20℃。
11一种如权利要求8所述的糖食产品的制备方法，其中模制巧克力或含脂肪糖食料散块是将固体形式的、不易流出的或不易流动的半固体形式的原料经冷挤出而形成的。
12一种如权利要求1所述的，由权利要求8-11中任一权利要求所述方法得到的糖食产品。
CN96121956A 1995-10-31 1996-10-30 含模制巧克力的糖食产品及其生产方法 Expired - Fee Related CN1079199C (zh)

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