KR101320458B1 - A manufacturing method of chocolate comprising liquor and chocolate comprising liquor manufactured by the same - Google Patents

Abstract

PURPOSE: A fabrication method of chocolate is provided to reduce the usage amount of sugar, and to reduce the manufacturing time. CONSTITUTION: 100 parts by weight of grain syrup, 50-100 parts by weight of water, and 10-30 parts by weight of soju are mixed, heated, and cooled to obtain syrup (S1). Chocolate shells with openings are produced using tampered chocolate (S2). 5-30 parts by weight of alcoholic drink are poured into 100 parts by weight of syrup to obtain alcoholic syrup (S3). The alcoholic syrup is inserted into the chocolate shells through the openings (S4). White chocolate and heated fresh cream are mixed, and the mixture is inserted into the openings of the chocolate shells before hardening (S5). The openings of the chocolate shells are covered with the tampered chocolate (S6). The heating of the syrup is conducted at 100°C. The tampered chocolate is dark chocolate or milk chocolate. [Reference numerals] (S1) Mixing and heating grain syrup, water and soju to produce syrup; (S2) Tampering chocolate and filling into a mold to produce chocolate shells; (S3) Mixing alcoholic drink with syrup to produce alcoholic syrup; (S4) Inserting alcoholic syrup into chocolate shells through openings of the chocolate shells; (S5) Mixing white chocolate and heated fresh cream, inserting into the openings of the chocolate shells before hardening; (S6) Covering openings of the chocolate shells with tampered chocolate to complete the process

Description

A manufacturing method of chocolate containing liquor and alcohol containing chocolate manufactured therefrom {A MANUFACTURING METHOD OF CHOCOLATE COMPRISING LIQUOR AND CHOCOLATE COMPRISING LIQUOR MANUFACTURED BY THE SAME}

The present invention relates to a method for producing a chocolate (Chocolate) comprising a liquor (Liquor) and to a chocolate comprising a liquor prepared therefrom, more specifically, instead of sugar contained in a large amount of chocolate containing a conventional liquor The present invention relates to a method for preparing chocolate including alcoholic beverages, which can be reduced to intake of sugar by improving the texture, improve the soft taste by improving the texture, and significantly reduce the production time, and a chocolate comprising the alcohol produced therefrom.

Chocolate is processed by adding sugars, fats and oils, dairy products, foods or food additives to cocoa raw materials (cocoa butter, cocoa mass, cocoa powder, etc.) obtained from the fruit of Theobroma cacao tree. Cacao is one of the most foods high in polyphenols. Recently, there has been a growing interest in the physiological activity of cacao polyphenols, leading to an increase in chocolate intake. Research has been reported to be effective in suppressing various diseases and symptoms, such as cardiovascular disease, skin aging, and dementia.

In 1828, the Dutch Van Hoten succeeded in squeezing fats, mixing sugars, and solidifying the fats, making them the original chocolates. In 1876, Swiss D. Peter succeeded in adding milk, opening the door to the current milk chocolate industry. There are many kinds of chocolates because they can be freely processed and can be put into anything else, and new products are being developed. In addition, according to the Korea Food Code, chocolate is processed by adding food or food additives to cocoa raw materials, chocolate with cocoa solids of 35% or more, sweet chocolate with cocoa solids of 30% or more, milk chocolate with cocoa solids of 25% or more , Family milk chocolate with 20% or more cocoa solids, white chocolate containing 20% or more cocoa butter, quasi chocolate, nuts, candy, biscuits containing 7% or more cocoa solids Chocolate is processed into edible foods, and processed into coatings, fillings, and other processed chocolate products. On the other hand, whiskey bonbon (Whisky bonbon) is manufactured by filling a syrup containing whiskey in a chocolate shell (Chocolate shell), the aroma of whiskey and the taste of chocolate is harmonized by a number of lovers.

However, existing chocolate products contain excessive amounts of sugar, which is not good for health. Particularly, products containing liquid substances in chocolate, such as whiskey sticks, have a long time to harden, resulting in an excessively long manufacturing process. .

KR 10-0826967 B KR 10-0812826 B

The problem to be solved in the present invention is to provide a new method that can reduce the use of sugar, significantly reducing the production period in the production of chocolate containing liquor.

In addition, another problem to be solved in the present invention is to provide a chocolate containing liquor rich in texture while having a good taste without the addition of sugar.

In order to solve the above problems, the present invention is to prepare a syrup (Syrup) by mixing, heating and cooling 50 to 100 parts by weight of water and 10 to 30 parts by weight of soju with respect to 100 parts by weight of crude (S1); (S2) preparing a chocolate shell (Chocoshell) having an opening formed from the tempered (Tempering) chocolate; (S3) preparing a liquor syrup by adding 5 to 30 parts by weight of liquor based on 100 parts by weight of the syrup of step (S1); (S4) filling the mainstream syrup of the step (S3) through the opening of the chocolate shell of the step (S2); (S5) mixing the white chocolate and the heated fresh cream and filling the opening of the chocolate shell filled with the mainstream syrup of the step (S4) to harden; And (S6) provides a method for producing a chocolate (Chocolate) containing a liquor comprising the step of hardening after covering the opening of the chocolate shell with a tampered chocolate.

The heating of the step (S1) is preferably carried out until the time point to reach 100 ℃.

The tampered chocolate is preferably dark chocolate or milk chocolate.

The liquor is preferably selected from the group consisting of Whisky, Cognac and Wine.

The present invention also provides a chocolate (Chocolate) containing the liquor characterized in that it is produced by the method of the present invention.

According to the present invention, the use of the crude syrup instead of sugar does not require much time to harden the syrup, so that the overall manufacturing time is significantly reduced, the amount of sugar used is reduced, and the texture is more excellent than conventional chocolate.

Figure 1 shows the sequence of the manufacturing process of chocolate containing the liquor of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have been studied to solve the above-mentioned problems of the prior art, as a result of using the crude syrup instead of the sugar used in the manufacture of chocolate, while reducing the use of sugar, the taste is excellent and the texture is further improved, the production period A method of manufacturing a chocolate containing a liquor that can significantly reduce the amount was completed.

Accordingly, the present invention is to prepare a syrup (Syrup) by mixing, heating and cooling 50 to 100 parts by weight of water and 10 to 30 parts by weight of soju with respect to 100 parts by weight of crude (S1); (S2) preparing a chocolate shell (Chocoshell) having an opening formed from the tempered (Tempering) chocolate; (S3) preparing a liquor syrup by adding 5-30 parts by weight of liquor to 100 parts by weight of the syrup of step (S1); (S4) filling the mainstream syrup of the step (S3) through the opening of the chocolate shell of the step (S2); (S5) mixing the white chocolate and the heated fresh cream and filling the opening of the chocolate shell filled with the mainstream syrup of the step (S4) to harden; And (S6) provides a method for producing a chocolate (Chocolate) containing a liquor comprising the step of hardening after covering the opening of the chocolate shell with a tampered chocolate.

As a preferred embodiment, as a component used in the step (S1) as a component of a traditional sweetener made of honey by cutting the grains with malt, can be used as a sweetener of rice, sorghum, corn flour and the like. In the present invention, by using the crude syrup instead of sugar as a conventional syrup component, while maintaining the sweetness of the chocolate, the texture was rather softer, and it was possible to solve the manufacturing difficulties required to harden one day after filling the conventional sugar syrup.

By using the syrup, the above effects can be obtained, but unlike the sugar, the peculiar aroma was a problem. In order to solve this problem, the inventors of the present invention have been able to eliminate the peculiar off-flavor by adding a small amount of shochu in the process of preparing syrup. The shochu may be any, but it is preferable to use a commercially available dilution shochu.

The content of the components used in the preparation of the crude syrup may be 50 to 100 parts by weight of water and 10 to 30 parts by weight of shochu based on 100 parts by weight of the crude syrup. If the water content is less than 50 parts by weight, the viscosity of the crude syrup is too high to make it easy to fill the syrup in the chocolate shell. If it exceeds 100 parts by weight, the viscosity of the syrup is low so that it is filled with the chocolate shell and covered with chocolate. Has a problem. If the content of soju is less than 10 parts by weight, there is a problem that the odor of the crude syrup remains, and if it exceeds 30 parts by weight, the odor contained in the soju is divergent, and the viscosity of the syrup becomes high.

The manufacturing process of the crude syrup is as follows. First, 50-100 parts by weight of water, preferably bottled water, and 10-30 parts by weight of soju are added to a bowl containing 100 parts by weight of crude syrup and heated. In the heating process, it is preferable to stir to effectively remove the peculiar odor. After heating proceeds to start syruping, when the temperature of syrup reaches 100 ℃, turn off the fire and cool it slowly to room temperature.

In a preferred embodiment, the chocolate used in the step (S2) is preferably dark chocolate or milk chocolate. The chocolate performs a tampering process to produce a chocolate shell. The tampering process is not particularly limited, and known methods such as water cooling and marble can be used. Briefly describing the method, first melt the chocolate at a temperature of 47 ~ 50 ℃. At this time, care should be taken not to exceed 50 ℃. Next, as a step for crystallization, while stirring the chocolate down to a temperature of 27 ℃. And the working temperature for manufacturing a chocolate shell is suitably 31 ℃.

As described above, the tampered chocolate is filled into the mold while maintaining the working temperature, and after removing the bubbles, the chocolate is removed, and the chocolate shell is hardened at a temperature of 15 to 17 ° C. for about 1 hour.

In a preferred embodiment, the step (S3) is a step of adding liquor to the syrup containing the syrup prepared from the step (S1).

In general, whiskey sticks are known to contain whiskey syrup inside chocolate. The liquor of the present invention may be selected from the group consisting of Whisky, Cognac and Wine, preferably whiskey.

The amount of whiskey added to the crude syrup may be appropriately adjusted according to the preference, but it is preferable that the whiskey is 5 to 30 parts by weight based on 100 parts by weight of the crude syrup. The whiskey is poured into the crude syrup and stirred well before use in the next step.

In a preferred embodiment, the step (S4) is a step of filling the whiskey syrup prepared from the step (S3) through the opening of the chocolate shell prepared from the step (S2).

The filling method of whiskey syrup can be made through automated filling and manual operation through the opening of the chocolate shell. The present invention can omit the step of hardening about one day after the filling of the syrup, such as the case of using sugar by using the crude syrup instead of sugar as a component of the syrup has an effect that can significantly shorten the overall manufacturing time. Therefore, in the present invention, as soon as whiskey syrup is injected into the chocolate shell, a process of injecting chocolate into the opening of the chocolate shell may be performed.

In a preferred embodiment, the step (S5) of the present invention performs a step of solidifying by mixing the white chocolate and heated fresh cream and filling the opening of the chocolate shell filled with the mainstream syrup.

The hardening time is carried out for 2 to 4 hours, preferably 3 hours. Chocolate prepared by this step can prevent the outflow of liquor contained in the chocolate and have a much softer taste, blending liquor, preferably whiskey, dark chocolate or milk chocolate, and white chocolate and fresh cream Can express rich taste.

In a preferred embodiment, the step (S6) is a final step of covering the opening by injecting tampered chocolate into the opening of the chocolate shell, which is injected with whiskey syrup and filled with a mixture of white chocolate and fresh cream. The time to harden is usually about 1 hour is enough.

By the production method as described above, the present invention provides a chocolate (Chocolate) containing alcohol.

Since the chocolate does not use sugar syrup, the amount of sugar used is significantly reduced, and the texture has a softer taste than when sugar syrup is used.

Hereinafter, the present invention will be described in more detail by way of examples. The following examples are only preferred embodiments of the present invention, and the scope of the present invention is not limited by the matters described in the following examples.

[ Example ]

Example  One

1. Preparation of Crude Syrup

240 g of mineral water and 60 g of commercial shochu were added and heated to 300 g of crude syrup. Stir well to remove the deafness in the heating process. When the syrup began to form and the temperature reached 100 ° C., the fire was turned off and the syrup was cooled to room temperature and stored for use in the next step.

2. Chocolate shell  Produce

First, 280 g of tampered dark chocolate was filled into the mold. After removing the bubbles, the chocolate shell was hardened at 15 ° C. for 1 hour to form an opening.

3. Preparation of Whiskey Syrup

Whiskey 30g was added to the syrup prepared in step 1, followed by stirring well to prepare whiskey syrup. The prepared whiskey syrup was stored in the chocolate shell until added.

4. Filling of Whiskey Syrup

Whiskey syrup prepared in 3. was injected through the opening of the chocolate shell prepared in 2. The injection amount was injected so that about 50-70% of the chocolate shells were submerged.

5. Fill with white chocolate and fresh cream

A mixture of 60 g of white chocolate and 40 g of heated fresh cream was injected through the opening of the chocolate shell into which the whiskey syrup was injected and hardened for 3 hours.

6. Opening sealing

The tampered chocolate prepared in step 2 was filled in the opening of the chocolate shell in which the white chocolate and the fresh cream were injected into 5. The opening was neatly covered and dried for 1 hour.

Comparative Example  One

Except for adding 100g bottled water in item 1. of Example 1 was prepared in the same manner as in Example 1.

Comparative Example  2

Except for adding the bottled water 350g in item 1 of Example 1 was prepared in the same manner as in Example 1.

Comparative Example  3

Except for adding 20g of shochu in item 1. of Example 1 was prepared in the same manner as in Example 1.

Comparative Example  4

Except for adding 100g of soju in the item 1. of Example 1 was prepared in the same manner as in Example 1.

Comparative Example  5

Except that the syrup was prepared using 300g of sugar and 120g of bottled water in item 1 of Example 1, was prepared in the same manner as in Example 1.

evaluation

1. Comparison of manufacturing time and ease of operation

In Example 1 and Comparative Example 1, Comparative Example 2 and Comparative Example 5 by the method of producing the whiskey rods and compared to the ease of operation is shown in Table 1 below.

Ease of injection of syrup Whole manufacturing time Solidification time after filling syrup Example 1 good 5 hours 30 minutes Comparative Example 1 High viscosity
Injection is somewhat difficult 5 hours 20 minutes Comparative Example 2 Low viscosity
Injection difficulty 8 hours 3 hours Comparative Example 5 good 28 hours 24 hours

As shown in Table 1, Example 1 using the crude syrup took a total manufacturing time of 5 hours, while Comparative Example 5 using the sugar syrup took more than one day. This can be seen that the difference in the time it takes to crystallize after filling the syrup chocolate shell. In addition, there was a difference in filling the syrup in the chocolate shell according to the amount of water used in the preparation of the crude syrup.

2. Evaluation of Preference

After whiskey rods manufactured by the method of Example 1, Comparative Examples 3 to 5, a panel consisting of 30 people to tasting, the texture, taste, smell, overall preference is evaluated by a five-point scale method and the results are shown in Table 2 Shown in

Texture flavor smell Overall likelihood Example 1 4.5 4.6 4.0 4.3 Comparative Example 3 4.4 3.2 3.0 3.5 Comparative Example 4 4.3 3.0 2.8 3.1 Comparative Example 5 3.0 4.4 4.3 3.7

As shown in Table 2, in Example 1 of the present invention, better results were obtained than in the case of using conventional sugar syrup in texture, taste, smell and overall acceptability. On the other hand, in the case of Comparative Example 3 and Comparative Example 4 prepared by varying the content of the soju used to remove the off-flavor of the crude syrup, the texture was good, but significantly worse than in Example 1 in taste and smell Could confirm.

Claims (5)

Method for preparing a chocolate containing alcohol (Chocolate) characterized in that it comprises the following steps:
(S1) preparing syrup by mixing, heating, and cooling 50-100 parts by weight of water and 10-30 parts by weight of soju with respect to 100 parts by weight of the crude syrup;
(S2) preparing a chocolate shell (Chocoshell) having an opening formed from the tempered (Tempering) chocolate;
(S3) preparing a liquor syrup by adding 5-30 parts by weight of liquor to 100 parts by weight of the syrup of step (S1);
(S4) filling the mainstream syrup of the step (S3) through the opening of the chocolate shell of the step (S2);
(S5) mixing the white chocolate and the heated fresh cream and filling the opening of the chocolate shell filled with the mainstream syrup of the step (S4) to harden; And
(S6) hardening after covering the opening of the chocolate shell with a tampered chocolate.
The method of claim 1,
The heating of the step (S1) is a method for producing a chocolate containing liquor, characterized in that carried out until the time point reaches 100 ℃.
The method of claim 1,
The tampered chocolate is a method for producing a chocolate containing liquor, characterized in that the dark chocolate or milk chocolate.
The method of claim 1,
The liquor is a method for producing a chocolate containing liquor, characterized in that selected from the group consisting of whiskey (Whisky), Cognac (wine) and wine (Wine).
Chocolate containing liquor characterized in that it is produced by the method of any one of claims 1 to 4.

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