CN87104646A - Method for making multi-center chocolate bonbon - Google Patents
Method for making multi-center chocolate bonbon Download PDFInfo
- Publication number
- CN87104646A CN87104646A CN87104646.6A CN87104646A CN87104646A CN 87104646 A CN87104646 A CN 87104646A CN 87104646 A CN87104646 A CN 87104646A CN 87104646 A CN87104646 A CN 87104646A
- Authority
- CN
- China
- Prior art keywords
- sugar
- mould
- liquid
- additive
- heart
- 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
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000000996 additive effect Effects 0.000 claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 16
- 235000021055 solid food Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 238000002425 crystallisation Methods 0.000 claims abstract description 8
- 230000008025 crystallization Effects 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 241001468684 Diplocardia Species 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000015055 Talinum crassifolium Nutrition 0.000 claims description 6
- 244000010375 Talinum crassifolium Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 239000003054 catalyst Substances 0.000 claims description 3
- 238000001746 injection moulding Methods 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000020094 liqueur Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000758789 Juglans Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Abstract
The invention discloses a method for preparing a multi-center chocolate-filled candy. The main process is to prepare the first additive (liquid) contained in the candy or the candy containing solid food. Then, the mould is pressed in the powder mould (the mould is larger than the former mould), the prepared candy is put into the mould, the boiled candy containing the second additive (liquid) is injected into the mould, starch is covered on the candy, and the candy is kept still for crystallization under the constant temperature condition and coated with chocolate coat. The method combines two or more kinds of liquid or solid with different properties and tastes in one piece of sugar, so that the sugar has chocolate fragrance and composite delicious taste.
Description
The present invention relates to a kind of preparation method of chocolate candy with two sandwiched cores.
Popular in the market have whisky heart chocolate and a sweet heart chocolate.They all are to adopt traditional machining manufacture, be about to the starch parch and remove moisture, be placed in the powder mould and print, boil granulated sugar then, when enduring out sugared temperature,, add the catalyst edible alcohol simultaneously, injection molding when equitemperature reaches sugared temperature again again with wine or honey, leave standstill crystallization under constant temperature, chocolate coat is coated in last outside.Up to the present, diplocardia or chocolate candy with two sandwiched cores did not also appear on the market.
The objective of the invention is to design a kind of method of making diplocardia or chocolate candy with two sandwiched cores.
The present invention realizes by following method:
One, produces the heart sugar that contains first kind of additive (liquid) or produce the heart sugar that includes solid food.
Produce that to contain first kind of additive (liquid) heart sugar process as follows:
First is placed on the starch that removes moisture after the drying and uses the mould die in the powder mould.Second boils granulated sugar, when enduring out sugared temperature, adds additive (wine or honey), adds the catalyst edible alcohol simultaneously.Injection molding when equitemperature reaches sugared temperature again.The 3rd leaves standstill crystallization under constant temperature, include the heart sugar (liqueur-filled candy or sweet heart sugar) of additive (liquid) in promptly getting.
It is as follows to produce the heart sugar process that contains solid food:
First gets clean shelled peanut removes crust or walnut kernel, and second adds 30% water with granulated sugar boils, and the 3rd when granulated sugar is endured system hard candy temperature (160 ℃), and peanut grain or walnut kernel are put into liquid glucose, and it is stand-by to take out cooling when waiting outside to scribble sugar-coat.
Two, produce chocolate candy with two sandwiched cores
1. be greater than the model of making heart sugar for the first time with this model of mould die again in the powder mould, how many sizes of model decides according to sandwich for the second time.
2. heart sugar that includes first kind of additive (liquid) that makes for the first time or the heart sugar that includes solid food are put into mould, in this mould, inject again boil contain second kind of additive (liquid) heart liquid glucose, topped with starch above then.
Perhaps in the mould that makes for the second time, inject the liquid glucose that contains second kind of additive (liquid) that boils earlier, before not having crystallization, add the heart sugar that contains first kind of additive (liquid), perhaps add the heart sugar of producing that contains solid food, top then topped with starch.
3. under constant temperature, leave standstill crystallization, promptly get diplocardia sugar.
4. take out diplocardia sugar (, repeating the a.b.c step) and be coated with chocolate coat if do the above heart sugar of diplocardia.
Include solid food heart sugar its to include solid food can be shelled peanut, walnut kernel, sesame paste, preserved fruit etc.
The made product of this method can make two or more liquid with neutrality be made in the same sugar, forms oversensitive sugar.Perhaps can make the oversensitive sugar that comprises liquid and solid simultaneously.Its shape can be any geometric figure or animals shaped.
Advantage of the present invention is that the liquid or solid of two or more heterogeneitys, different tastes is combined in the loaf sugar dexterously, chocolate coat is coated in the outside, make sugar have chocolate fragrance, also has compound delicious food, create a kind of candy, can taste the compound delicious food that shows in the same loaf sugar at the same time with new local flavor.
Be two embodiment of the present invention below:
1. manufacture hemispherical diplocardia chocolate (containing two kinds of liquid)
A. at first with powder parch in the powder mould, remove moisture, use mould die (die become hemisphere half promptly 1/4 spherical) then.Take by weighing 1 jin of granulated sugar, add 8 liang in water, boil, pour honey and half and half liang of edible alcohol (large quantities of boiling in this ratio weighed) when boiling 106 ℃ at once into, when being warmed to 106 ℃ again, be poured at once in the powder mould, after cast finishes, answer powder 1 cm thick above again, (temperature is 35-40 ℃) left standstill 12 hours in moist closet, make it crystallize into sweet heart sugar, take out stand-by.
B. in the powder mould, beat hemispherical mould again, the sweet heart sugar that makes is above put into hemispherical mould, get 1 jin of granulated sugar again and add 4 liang of water and boil 106 ℃, add 2 liang of wine then, 1 liang of edible alcohol, endure again after 106 ℃, pour in the mould that is placed with sweet heart sugar, pour into hemispherically, add the powder of one deck one cm thick above again, (35-40 ℃) left standstill 12 hours in getting the greenhouse, made it crystallize into diplocardia sugar.
C. take out diplocardia sugar, be coated with chocolate coat.
2. produce the diplocardia chocolate that contains solid and liquid.
A. produce the heart sugar that includes shelled peanut.
Go crust to granulate in shelled peanut.Get one jin of granulated sugar and add 3 liang of water and boil, when boiling 160 ℃, peanut grain clamped with instrument put into liquid glucose, it is stand-by to take out cooling when waiting outside to scribble sugar-coat.
Two steps of b.c are with embodiment 1.
Claims (2)
1, a kind of making method for chocolate candy with two sandwiched cores, the main technique method is, first is placed on the starch that removes moisture after the drying and uses the mould die in the mould, and second boils granulated sugar, when enduring out sugared temperature, add additive (wine or honey), add the catalyst edible alcohol simultaneously, injection molding when equitemperature reaches sugared temperature again, the 3rd leaves standstill crystallization under constant temperature, include the heart sugar (liqueur-filled candy or sweet heart sugar) of additive (liquid) in promptly getting, the 4th is coated with chocolate coat, it is characterized in that:
A, make and take out after the heart sugar that contains first kind of additive (liquid) stand-byly, perhaps produce the heart sugar that includes solid food, use mould die, this apotype shape to be greater than model for the first time again in the powder mould, how many sizes of model according to sandwich deciding for the second time,
B, heart sugar that contains first kind of additive (liquid) that makes for the first time or the heart sugar of producing that includes solid food are put into mould, in this mould, inject the liquid glucose that contains second kind of additive (liquid) that boils again, topped with starch above then,
Perhaps in the mould that makes for the second time, inject the liquid glucose that contains second kind of additive (liquid) that boils earlier, before not having crystallization, add the heart sugar that contains first kind of additive (liquid), perhaps add the heart sugar of producing that contains solid food, top then topped with starch
C, under constant temperature, leave standstill crystallization, promptly get diplocardia sugar,
D, taking-up diplocardia sugar (if do the above heart sugar of diplocardia, repeating a, b, c step) are coated with chocolate coat.
2, method according to claim 1, it is characterized in that including solid food heart sugar its to include solid food can be shelled peanut, walnut kernel, sesame paste, preserved fruit etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87104646 CN1021102C (en) | 1987-07-04 | 1987-07-04 | Making method for chocolate candy with two sandwiched cores |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87104646 CN1021102C (en) | 1987-07-04 | 1987-07-04 | Making method for chocolate candy with two sandwiched cores |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87104646A true CN87104646A (en) | 1988-01-06 |
| CN1021102C CN1021102C (en) | 1993-06-09 |
Family
ID=4814960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87104646 Expired - Fee Related CN1021102C (en) | 1987-07-04 | 1987-07-04 | Making method for chocolate candy with two sandwiched cores |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1021102C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6592928B2 (en) | 2000-11-15 | 2003-07-15 | Nestec S.A. | Festooned laminated candy and methods for making same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
| CN102669376A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Sunflower oil filled chocolate |
| CN106106963A (en) * | 2016-06-12 | 2016-11-16 | 上海大学 | A kind of preparation method of propolis core chocolate bean |
| CN106173126A (en) * | 2016-07-14 | 2016-12-07 | 吴徽 | A kind of yellow wine chocolate and preparation method thereof |
-
1987
- 1987-07-04 CN CN 87104646 patent/CN1021102C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6592928B2 (en) | 2000-11-15 | 2003-07-15 | Nestec S.A. | Festooned laminated candy and methods for making same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
| US6623784B2 (en) | 2000-11-15 | 2003-09-23 | Nestec S.A. | Process for molding laminated candy and resultant products thereof |
| CN102669376A (en) * | 2012-05-21 | 2012-09-19 | 甘肃敬业农业科技有限公司 | Sunflower oil filled chocolate |
| CN106106963A (en) * | 2016-06-12 | 2016-11-16 | 上海大学 | A kind of preparation method of propolis core chocolate bean |
| CN106173126A (en) * | 2016-07-14 | 2016-12-07 | 吴徽 | A kind of yellow wine chocolate and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1021102C (en) | 1993-06-09 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| C19 | Lapse of patent right due to non-payment of the annual fee |