CN1166283A - Chocolate and its coating method - Google Patents
Chocolate and its coating method Download PDFInfo
- Publication number
- CN1166283A CN1166283A CN 96107615 CN96107615A CN1166283A CN 1166283 A CN1166283 A CN 1166283A CN 96107615 CN96107615 CN 96107615 CN 96107615 A CN96107615 A CN 96107615A CN 1166283 A CN1166283 A CN 1166283A
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- CN
- China
- Prior art keywords
- chocolate
- food
- core material
- coating
- riboflavin
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- 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.)
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- Confectionery (AREA)
Abstract
The present invention features that combining the fragrant and delicious chocolate and specific food forms one kind of composite chocolate food. The production is one cohering various cakes and grains of natural or artificial food material together by means of chocolate syrup to form surface chocolate coating. The chocolate syrup contains fat soluble food color, such as riboflavin and carotene, and other seasoning and can result in colored and two-color chocolate food. The present invention makes chocolate food varied.
Description
The present invention relates to chocolate food, relate in particular to the chocolate of band coating and hang the clothing method.
Chocolate food enjoys people's favor with its distinctive fragrance and mouthfeel.Along with the raising of living standards of the people, requiring to have more, the chocolate of multi-color and unique flavor appears on the market.From current market situation, the kind of chocolate is few only, and the mouthfeel dullness lacks local flavor and characteristic.In order to change this situation, manage a chocolate fragrance and mouthfeel and other flavours in food products and combine, create a kind of compound chocolate, just become the fresh target that people competitively chase.
The objective of the invention is to adopt the sheet of the same race or not of the same race that is dispersed in or the food of pie to make core material, the mode that fixes by machinery is whole or be immersed in step by step in the chocolate mass, pulls and treat that it solidifies food and method thereof that the back obtains complete chocolate coating out.
This chocolate has following characteristics:
At first, realized the combination of chocolate and other flavour of food products, and the food core material glue that is dispersed in even has been bundled together.
Secondly, the article shape nature, of all shapes and colors, be not subjected to the restriction of mold shape.
At last, can realize brown-the white double-colored or colored coating of chocolate coating.
Prepare above-mentioned chocolate, can carry out as follows:
-unsettled method
At first, adopt chocolate former plate slurrying.Subsequently that the layering of aforementioned sheet pie food core material of the same race or not of the same race is superimposed, adopt the serration clamp, whole or be immersed in step by step in the chocolate mass, pull out after the infiltration, sling, control clean slurries, solidify the back goods.
-online method
At first, press preceding method slurrying, clamp core material, whole or dipping step by step, it is online to be seated in finer wire after pulling out.Treat that it controls clean slurries, take off after solidifying, just form evenly complete chocolate coating on the surface of core material, the vestige of silk screen contact, order must not be seen.The extension clothing of the wholefood core material of the especially suitable unit of this law setting.
-the method for fractional steps
At first, press preceding method slurrying, desire to be coated with and double-colored or coloredly need make the white chocolate slurry separately or in virgin pulp liquid, add fat-soluble food colour when chocolate, as riboflavin, carotene or other flavoring.Subsequently, the food core material is picked up with pin toothholder, an end floods in chocolate mass earlier, and it is clean to pull the back control out, solidifies.Pick up with clip again and solidify end, the dipping other end, row is pulled out and is solidified again.The chocolate coating at two ends with the food core material hoop that is dispersed in together, the core material clear layer of mid portion, bright in luster.That this law is suitable for making multilayer is brown-white double-colored or colored chocolate.
Compared with prior art, the invention has the advantages that:
The compound chocolate food that can provide multiple different flavor food core material to make;
Enriched the designs and varieties of chocolate food, the state and the preparation method that have changed mouthfeel dullness in the past are simple and easy to do.
Be embodiments of the invention below.
Embodiment 1 Ms's sandwich
With commercially available haw flakes and Hua Fusan is stacked adds together, make the food core material, in magnificent husband, the two ends haw flakes.Be immersed in the chocolate mass of fusion after clamping with pin toothholder, pull out after all soaking into, suspention is got up, and control is with slurries.Chocolate is bundled together this food core material, promptly becomes one of favorite food of ladies after solidifying.
If after this core material clamping, in white chocolate is starched, at first flood an end, to pull out, control is clean, solidifies, and then clamps the other end, carries out double-steeping, pulls out, controls only, solidifies, just can make brown-white double-colored chocolate.If be immersed in the colored chocolate mass, then obtain colored chocolate.
Embodiment 2 chocolate numb benevolence cakes
With commercially available stacked adding together of sesame white square rice cake 3-5, the method that provides by example 1 clamps, and dipping is pulled out, and control is clean, solidify the back chocolate numb benevolence cake.Outer surface can have complete uniform coating, also can be the two ends band coating, and middle sesame is sandwich then to be exposed outside.
Claims (4)
1. chocolate, it is characterized in that it is to make core material with the food of sheet of the same race or not of the same race or pie, it is whole or be immersed in the chocolate mass step by step with it to fix mode by machinery, pull the clean slurries of control out, treat that it forms the combined food complete or chocolate coating that part is complete in the core material appearance after solidifying.
2. chocolate according to claim 1 is characterized in that said food core material is meant the natural of various mouthfeels and local flavor or people's processing food, and as fruit, nut, commercially available various typical local food are as haw flakes, Waffle, sesame white square rice cake etc.
3. chocolate according to claim 1 is characterized in that the chocolate coating of said goods can contain fat-soluble food colour, as riboflavin, carotene, or other flavouring.
4. the preparation method of a chocolate is characterized in that the technical process of this method comprises:
4.1. the preliminary treatment of food core material.At first, non-sheet or the processing of pie raw-food material is in blocks, successively be superimposed on demand, get up by the mode clamping that machinery fixes, for dipping in chocolate mass is got ready;
4.2. according to actual needs, select chocolate plate of brown or white chocolate plate heating slurrying for use.When desire prepares colored chocolate coating, need add fat-soluble food colour, as riboflavin, carotene or other flavouring;
4.3. the food core material with preprocessing floods in above-mentioned chocolate mass, looking coating needs can soak entirely or flood step by step, pulls out then, and control is clean, treats that it solidifies.
4.4. the method for solidifying also can adopt suspension method or online settled process to carry out according to circumstances, can obtain complete uniform chocolate-coating layer like this.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96107615 CN1166283A (en) | 1996-05-23 | 1996-05-23 | Chocolate and its coating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96107615 CN1166283A (en) | 1996-05-23 | 1996-05-23 | Chocolate and its coating method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1166283A true CN1166283A (en) | 1997-12-03 |
Family
ID=5119669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96107615 Pending CN1166283A (en) | 1996-05-23 | 1996-05-23 | Chocolate and its coating method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1166283A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010690A (en) * | 2015-08-08 | 2015-11-04 | 蚌埠市老顽童食品厂 | Wonton chocolate |
| CN105309725A (en) * | 2015-10-15 | 2016-02-10 | 安徽米乐食品有限公司 | Chocolate paste |
| CN105918580A (en) * | 2016-04-27 | 2016-09-07 | 天津科技大学 | Fresh walnut kernel chocolate balls and preparation method thereof |
| CN107318929A (en) * | 2017-09-04 | 2017-11-07 | 苏州稻香村食品有限公司 | A kind of biscuit or moon cake food coating |
| CN107455538A (en) * | 2017-07-14 | 2017-12-12 | 江苏微康生物科技有限公司 | A kind of probiotics marble chocolate and preparation method thereof |
| CN108402434A (en) * | 2018-01-26 | 2018-08-17 | 济南跨界电子商务有限公司 | A kind of chocolate colla corii asini cake and preparation method thereof |
-
1996
- 1996-05-23 CN CN 96107615 patent/CN1166283A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010690A (en) * | 2015-08-08 | 2015-11-04 | 蚌埠市老顽童食品厂 | Wonton chocolate |
| CN105309725A (en) * | 2015-10-15 | 2016-02-10 | 安徽米乐食品有限公司 | Chocolate paste |
| CN105918580A (en) * | 2016-04-27 | 2016-09-07 | 天津科技大学 | Fresh walnut kernel chocolate balls and preparation method thereof |
| CN105918580B (en) * | 2016-04-27 | 2019-09-20 | 天津科技大学 | A kind of fresh walnut chocolate ball and preparation method thereof |
| CN107455538A (en) * | 2017-07-14 | 2017-12-12 | 江苏微康生物科技有限公司 | A kind of probiotics marble chocolate and preparation method thereof |
| CN107318929A (en) * | 2017-09-04 | 2017-11-07 | 苏州稻香村食品有限公司 | A kind of biscuit or moon cake food coating |
| CN108402434A (en) * | 2018-01-26 | 2018-08-17 | 济南跨界电子商务有限公司 | A kind of chocolate colla corii asini cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |