KR100415296B1 - a plum chocolate and coposition and method for manufacturing the same - Google Patents

Abstract

The present invention relates to plum chocolate, in one embodiment, the composition of the plum chocolate is 15-16% by weight of white sugar, 7-8% by weight of water, 23-24% by weight pickled plum, 53-54% by weight milk chocolate It comprises, The method comprises the steps of heating the sugar and water at about 114 ℃ to 116 ℃ to form a first mixture to boil and then completely cooled to room temperature; Mixing the pickled plum to the first mixture to form a second mixture; Making the second mixture into a predetermined shape to coat the surface of the second mixture with milk chocolate to form a coating layer; And drying the coating layer.

Moreover, the structure of the plum chocolate is characterized by including the core part of predetermined shape containing a plum, and the coating layer which coat | covers the surface of the said core part with chocolate.

Description

Plum chocolate and method for manufacturing the same and plum chocolate according to the present {a plum chocolate and coposition and method for manufacturing the same}

The present invention relates to a composition of plum chocolate, a method for producing the same, and plum chocolate accordingly.

Plum is orthodox that the origin of the plum tree was passed about 1,500 years ago in China.

In Korea, it was transmitted from China during Silla and was cultivated for ornamental purposes. Currently, it is cultivated as medicinal, alcoholic beverage, and beverage material.

In China, it is still used as a herbal medicine to prevent diarrhea, vomiting, fever, and cough medicine. Oriental medicine, the "new farming menarche" is said to tighten the stomach tissue, to activate the intestines, to make the stomach vigorous and to remove worms.

In addition, the plum contains a lot of organic acids such as citric acid, malic acid, succinic acid, etc., which is an alkaline food with a strong acidity. In particular, citric acid, the main ingredient of plum, has a refreshing taste and a refreshing taste, and is famous for helping to recover from fatigue and have a strong sterilizing effect.

However, this plum is a reality that is not widely used because of its strong image as a herb because of its unique sour taste.

Accordingly, an object of the present invention is to develop a chocolate with a plum material as a general purpose of the plum.

1 is a cross-sectional view showing a manufacturing process of plum chocolate according to a first embodiment of the pickled plum material;

2 is a cross-sectional view showing a manufacturing process of plum chocolate according to a second embodiment of the half pickled plum material;

3 is a cross-sectional view showing a manufacturing process of a plum chocolate according to a third embodiment using plum puff as a material;

4 is a view showing a packaging of plum chocolate products according to the first, second and third embodiments of the present invention in a wrapping paper, and

5 is a view showing the packaging of the plum chocolate product according to the first, second and third embodiments of the present invention.

The main feature of the present invention for achieving the above object of the present invention is, as a first embodiment, the composition of the plum chocolate is 15-16% by weight of white sugar, 7-8% by weight of water, 23-24% by weight of pickled plum , 53-54% by weight of milk chocolate, the preparation method includes the steps of heating the sugar and water at about 114 ℃ to 116 ℃ to form a first mixture to boil and then completely cooled to room temperature; Mixing the pickled plum to the first mixture to form a second mixture; Making the second mixture into a predetermined shape to coat the surface of the second mixture with milk chocolate to form a coating layer; And drying the coating layer.

In addition, as a second embodiment of the present invention, the plum chocolate, the composition is 31-32% by weight, 6-7% by weight water, 22-23% by weight pickled plum, 39-40% by weight milk chocolate Characterized in that the manufacturing method comprises the steps of allowing the sugar mixture to completely dissolve in water to form a first mixture; Mixing a half pickled plum to form a second mixture in the first mixture; Making the second mixture into a predetermined shape to coat the surface of the second mixture with milk chocolate to form a coating layer; And drying the coating layer.

In addition, according to a third embodiment of the present invention, the plum chocolate is characterized in that the composition, 13-14% by weight syrup, 32-33% by weight of plum ,, 54-55% by weight chocolate, the preparation The method comprises the steps of mixing the plum saf and starch syrup to form a first mixture; Injecting the first mixture into the hollow shell through an injection hole formed in the solid hollow shell made of chocolate; Coating the shell of the hollow shell with the first mixture therein covered with liquid chocolate to form a coating layer on the shell while sealing the inlet of the hollow shell; And drying the coating layer.

The structure of the plum chocolate made by the first, second and third embodiments is characterized in that it comprises a core portion having a predetermined shape containing plum and a coating layer covering the surface of the core portion with chocolate.

Other features and advantages of the present invention will now be described in more detail with reference to three embodiments.

The material used in the plum chocolate according to the first embodiment of the present invention is 15-16% by weight of white sugar, preferably 15.3846% by weight, 2 grams per piece, 2g; 7-8% by weight of water, preferably 7.6923% by weight, grams per piece, 1 g; Pickled plum 23-24% by weight, preferably 23.7693% by weight, 3.09 g in grams per piece; And 53-54% by weight of milk chocolate, preferably 53.1538% by weight, and 6.91 g in grams per piece.

Here, the pickled plum is 70% by weight of plum, if the number of grams per piece, 2.16g; 28% by weight of oligosaccharide, 0.87 g, grams per piece; And 2% by weight of bamboo salt, preferably 0.06 g in grams per piece, and the milk chocolate is 16.7872% by weight of white sugar, 1.16 g in grams per piece; 10.7092 weight percent cocoamass, 0.74 g, grams per piece; 24.4573 weight percent cocoa butter, 1.69 g grams per piece; 22.7207 weight percent of whole milk powder, 1.57 g per gram per piece; 16.9320% lecithin by weight, 1.17 g grams per piece; And 8.3936% by weight of natural vanilla flavor and grams per piece are preferably 0.58 g.

The manufacturing method and structure thereof will be described with reference to FIG. 1 as follows.

First, the sugar and water are heated at about 114 ℃ to 116 ℃ to form the first mixture (2), boil and then completely cooled to room temperature.

Next, the pickled plums 3 in the form of agglomerates are mixed in the first mixture 2 to form a second mixture 30.

A clump of pickled plums 3 and a mixture of the first mixture 2 are formed into a predetermined shape, and the surface of the second mixture is coated with milk chocolate to cover the surface of the second mixture. The coating layer 31 is formed in the film. Thus, the second mixture 30 becomes a core of plum chocolate.

The shape of the second mixture here may optionally be square, rectangular, or spherical.

When the coating layer is formed on the shell of the second mixture, the coating layer is dried to complete a manufacturing process of plum chocolate of rectangular, rectangular, or spherical shape.

The finished plum chocolate is one of the preferred sizes, and is about 13 g in grams per piece, making it suitable for eating.

The material used in the plum chocolate according to the second embodiment of the present invention is 31-32% by weight, preferably 31.1875% by weight, 4.99g, if the number of grams per piece; 6-7% by weight of water, preferably 6.25% by weight, 1 g of grams per piece; Pickled plum 22-23% by weight, preferably 22.9375% by weight, 3.67 g in grams per piece; And 39-40% by weight of milk chocolate, preferably 39.6250% by weight and 6.34 grams per gram.

Here, the half pickled plum is 70.0273% by weight of plum, 2.57g when the number of grams per piece; 27.7930% by weight of oligosaccharide, 1.02 g, in grams per piece; And 2.1799% by weight of bamboo salt, preferably 0.08 g in grams per piece, and the milk chocolate is 14.9843% by weight of white sugar, 0.95 g in grams per piece; 12.6183 weight percent cocoamass, 0.8 g grams per piece; 23.5016 weight percent cocoa butter, 1.49 g grams per piece; 22.8707 weight% of whole milk powder, 1.45 g of grams per piece; 14.9843% lecithin, 0.95 g per gram; And 11.014% by weight of natural vanilla flavor and grams per piece are preferably 0.7 g.

The manufacturing method and structure thereof will be described with reference to FIG. 2 as follows.

First, the mixed sugar is completely dissolved in water to form the first mixture. Here, the frondant is the name given to the snow tongue, which melts well in French. In other words, mixed sugar refers to sugars containing a small amount of water and recrystallized into fine particles.

Thereafter, the first mixture 2 'is mixed with a half-pickled plum 3' in a lump to form a second mixture 30 '.

The second mixture 30 'in which the lumped half-pickled plum 3' and the first mixture 2 'are mixed is made into a predetermined shape, and the surface of the second mixture is coated with milk chocolate. A coating layer 31 'is formed on the outer shell of the second mixture. Thus, the second mixture 30 'becomes a core of plum chocolate.

The shape of the second mixture here may optionally be square, rectangular, or spherical.

When the coating layer is formed on the shell of the second mixture, finally, the coating layer is dried to complete the manufacturing process of plum chocolate of rectangular, rectangular, or spherical shape.

The finished plum chocolate is preferred for its size to be about 16 g in grams per piece.

The material used in the plum chocolate according to the third embodiment of the present invention is 13-14% by weight syrup, preferably 13.125% by weight, 2.1 g per gram; Plum 쨈 32-33% by weight, preferably 32.8125% by weight, 5.25 g in grams per piece; And 54-55% by weight of chocolate, preferably 54.0625% by weight, and 8.65 g in grams per piece.

Here, the plum 쨈 is 80% by weight of plum, grams per piece, 4.2g; And 20 wt% of sugar, grams per piece, preferably 1.05 g, and the chocolate is 10.2891 wt% of white sugar, 0.89 g per gram number; 42.7746 weight percent cocoamass, 3.70 g grams per piece; 15.1445% cocoa butter by weight, 1.31 g per gram; 13.6417 weight% of whole milk powder, 1.18 g of grams per piece; 10.4044% by weight lecithin, 0.90 g per gram; And 7.7457% by weight of natural vanilla flavor and grams per piece are preferably 0.67 g.

The manufacturing method and structure thereof will be described with reference to FIG. 3 as follows.

First, as a primary process, the plum mixture and syrup are mixed and the 1st mixture 2 "is formed.

Here, the plum 쨈 is made by making pulp and plum juice (5% of the pulp), water, and then boiled in low heat until the pulp is soft, and when the pulp is soft, Add 40%) and stir well, boil again The plum is settled on the floor without being released.

Then, as shown in FIG. 3 as a secondary process, inside the hollow shell 40 through the inlet 41 of the hollow hollow shell 40 which is clustered and made of chocolate. The first mixture 2 ″ is injected to form a second mixture 30 ″.

The hollow shell 40 is mainly sold as a semi-finished product, has a three-dimensional shape, and is made by molding. This molding is performed by injecting liquid chocolate into a plastic or metal mold, and then removing the cooled chocolate from the mold after the cooling process, and the hollow shell 40 formed by the molding is shown in FIG. Similarly, the injection hole 41 is formed in the upper part, and the inside is hollow.

In the third process, the hollow shell 40 in which the first mixture 2 ″ is infused into the liquid chocolate 31 ″ contained in the container is sealed to seal the inlet 41 of the hollow shell 40. The surface of the hollow shell 40 is coated with chocolate 10 to form a coating layer 31 " that is chocolate on the surface of the hollow shell 40. The second mixture 30 'is therefore plum chocolate It becomes the core part of.

The finished plum chocolate is composed of a cluster-shaped chocolate that is almost the same as the outer shell 40 of the hollow shell 40, and the size of the finished chocolate is about 16 g in grams per piece, which is suitable for eating. .

The chocolate finished in the first, second and third embodiments, as shown in Fig. 4, is wrapped in the wrapping paper 4 to complete one chocolate product.

The finished product is stored in a small number of containers in a pot or a box in a number of units are sold.

The pottery is made of the same material as the conventional earthenware using the soil and manufactured by the conventional method. The onggi can be stored for a long time without decay in nature, and even if the onggi is damaged by damage, etc. can be restored to the soil, it is of an environmentally friendly material without any concern of environmental pollution.

For example, as shown in FIG. 5, about 10 pieces are placed in one pottery 20, and these are covered with a pottery lid 5 and packed with a packing string 6 or the like.

It is contemplated that the products according to the invention described above may be widely used for various gifts or souvenirs or general snacks.

In addition, according to the present invention, the softness of the chocolate and the strong stimulation of the plum goes well, and if the bite of the chocolate inside the chocolate bite can feel the sour taste can create a unique oriental mysterious new taste.

In addition, according to the present invention there is an advantage that can provide a product that can taste the indigenous taste of ginseng to foreigners without much objection to foreigners who are interested in Korean traditional culture.

In addition, according to the present invention can be spotlighted as a healthy food for health.

In addition, since the product according to the present invention uses packaging as an ong, it provides an environmentally friendly packaging that can prevent environmental pollution by conventional packaging, and also has the advantage that the contents stored in the pot can be preserved for a long time without being decayed. have.

Claims (11)

delete delete delete delete delete Mixing plum and starch syrup to form a first mixture; Injecting the first mixture into the hollow shell through an injection hole formed in the solid hollow shell made of chocolate; Coating the shell of the hollow shell with the first mixture therein covered with liquid chocolate to form a coating layer on the shell while sealing the inlet of the hollow shell; And Method for producing a plum chocolate, characterized in that it comprises the step of drying the coating layer. Plum chocolate produced according to the method for producing a plum chocolate claimed in claim 6. delete delete delete delete