KR101386146B1 - A manufacturing method of walnet chocolate, a walnet chocolate using the same and food containing walnet chocolate - Google Patents

Abstract

A method for preparing walnut chocolate according to the present invention comprises: a raw material preparing step of preparing materials for preparing walnut chocolate; a dissolving step of dissolving cocoa butter, cocoa mass, and vegetable fat and oils in a dissolving tank of 60-80°C before each of the raw materials is mixed; a mixing step of mixing a walnut paste (powder) with powdered raw materials of fat and oils, milk sugar, and whole milk powder in a mixer; a refining step of finely pulverizing the walnut paste (powder) and raw materials, which are mixed in the mixing step, by using a multi-staged roller or mill; a conching step of stirring powder chocolate mass, which is pulverized in the refining step, continuously with an emulsifier in a conching device; a tempering step of making the full cocoa butter (fat and oil) into β-type crystals through cooling and ripening steps in sequence after producing seeds (β-type crystals) by modulating the temperature beforehand so that the cocoa butter and vegetable oil are stably hardened; a molding step of filling the tempered chocolate in shells and cores simultaneously by means of walnut-shaped molds and removing air bubbles from the walnut chocolate by means of a vibrator; a cooling step of cooling the chocolate filled in the walnut-shaped molds for 20-40 minutes in a cooling tunnel having an internal temperature of 5-10°C; and a ripening step of stabilizing the chocolate by ripening the chocolate in a ripening room for 7-10 days after the cooling step. [Reference numerals] (S100) Raw material preparing step; (S1000) Produce walnut chocolate; (S200) Dissolving step; (S300) Mixing step; (S400) Refining step; (S500) Conching step; (S600) Tempering step; (S700) Molding step; (S800) Cooling step; (S900) Ripening step

Description

Manufacturing method of walnut chocolate, walnut chocolate manufactured by it and food containing walnut chocolate {A MANUFACTURING METHOD OF WALNET CHOCOLATE, A WALNET CHOCOLATE USING THE SAME AND FOOD CONTAINING WALNET CHOCOLATE}

The present invention relates to a method for preparing walnut chocolate, and to a food containing walnut chocolate and walnut chocolate produced by the present invention, and more particularly, to a bioactive ingredient and a pharmacological ingredient contained in walnut as an active ingredient, The present invention relates to a method for producing walnut chocolate with improved palatability so as to be easily ingested for snacks, and foods containing walnut chocolate and walnut chocolate produced thereby.

Chocolate is a generic term that is processed by adding various food ingredients to raw materials obtained from the seeds of Theobroma cacao. Among them, chocolate is sugar, oil or fat in cocoa products such as cocoa mass, cocoa butter or cocoa powder. , A product obtained by mixing and molding dairy products and food additives and containing at least 7% by weight of cocoa processed products is called chocolate.

Cocoa powder is a major component of protein, carbohydrates and fats, two-thirds of the carbohydrates are dietary fiber, the remainder is mostly starch and little sugar. Fat has a content of 0 to 24% by weight, depending on the type of cocoa product, and contains vitamins and minerals. Among them, cocoa butter is very saturated, and the saturated fatty acid content is about 62% by weight of fat, mainly stearic acid and palmitic acid. And the rest is oleic acid, which is an unsaturated fatty acid. In addition, studies have reported that cocoa has more antioxidants than wine, and chocolate, which is the main ingredient of cocoa and cocoa butter, is expected to have high antioxidant power. Thus, such chocolate or cocoa has recently been recognized as a functional food gradually from the basic food as its nutritional value and physiological functionality is revealed.

In addition, the antioxidant effect of the polyphenol component is also one of the components used in various functional foods. Polyphenols have been reported to inhibit or slow down the incidence of tissue damage and various diseases caused by free radicals from human life activities.

In addition, when the level of free radicals in the body increases to a certain level, the beta cells that make insulin are damaged and insulin is deficient, resulting in diseases such as diabetes mellitus, and the diabetes is weakened by the antioxidant power to prevent the body from the adverse effects of free radicals. Occurs in difficult to maintain conditions, causing many complications.

In addition, free radicals in the body naturally accumulate in the body from natural environmental pollution, air pollution, food pollution, etc., causing various diseases including cell death.

The polyphenols that prevent the health damage of free radicals in chocolate are more than red wine or green tea, and the absorption rate of chocolate is 10 times higher than that of red wine, and the cacao polyphenol has a strong power to suppress lipid peroxide in the body.

In addition to polyphenols, chocolate also contains ferrulic acid, an antioxidant that boosts immunity and protects the skin from UV light. The fat contained in chocolate is the vegetable fat found in cocoa butter. Oleic acid, which accounts for 3, is unsaturated fatty acid, and the oleic acid serves to lower blood cholesterol concentration.

Chocolate contains not only polyphenols that inhibit the oxidative action of active oxygen, but also a large amount of beneficial ingredients such as calcium, fluorine, potassium, iron, phosphorus, zinc and manganese.

On the other hand, walnuts are a specialty of the Cheonan region and are known to the general public, regardless of gender, age, or age, and especially for travelers, it is a snack that is loved so much to think about once.

In particular, walnuts contain an unsaturated fatty acid called omega 3, and is known to prevent heart disease by ingesting walnuts and protecting the blood vessel walls and regulating the heart rate through the omega 3, the omega 3 in the body Since it is not made, it must be consumed through food. In addition, the lecithin contained in the walnut also has the effect of helping to improve memory, because the walnut is spotlighted as a food that students must take indispensable, these walnuts containing walnuts are also popular as a health food.

Walnut confectionery is a bread made by slicing or grinding skin of peeled walnuts, mixing it with flour, and baking it round in a walnut egg shape. It is common to pay.

In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food.

Although most of the conventional walnuts are popular products for consumers, they have failed to meet the expectations of consumers who want rich nutrients and various flavors.

In addition, if you buy a large amount of walnuts at once or buy them as a gift and do not eat them all immediately after purchase, and keep them in the refrigerator or at room temperature for a certain period of time, then the walnuts become hard and cold, which causes them to be microwaved. In some cases, the walnut confectionery, once heated, has the problem that the moisture contained in the walnut confectionary evaporates during the warming process, causing the walnut confectionery to lose its soft and moist taste.

As a result of the development of functional foods, the present inventors have endeavored to increase and popularize the availability of walnuts, thereby adding functional walnut powder to the chocolate melt, thereby providing a functional chocolate having an improved sulfated activity than the chocolate itself. The present invention was completed by confirming that the overall preference and preference were improved in harmony with the taste and nutrition of walnuts without harming the aroma of.

Domestic Registration No. 10-0669840 (registered January 10, 2007) Domestic Registration Patent No. 10-0932658 (registered December 10, 2009) Domestic Patent Publication No. 10-2013-0080927 (published Jul. 16, 2013)

The present invention is to provide a walnut chocolate containing a biologically active ingredient and a pharmacological ingredient contained in the walnut as an active ingredient, and at the same time improve the preference so that consumers can easily ingest for snacks.

In addition, the present invention can take the nutritional and physiologically active ingredients of walnuts together with the chocolate bioactive ingredients, to provide a method for preparing chocolate using walnuts so that anyone of both sexes can easily consume as a favorite food.

In addition, the present invention is to provide a functional food containing walnut chocolate that can include both the nutrients of walnuts and chocolate to increase the commerciality.

In addition, the various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

Walnut chocolate manufacturing method according to the present invention, a raw material preparation step of preparing a material for producing walnut chocolate; A dissolution step of dissolving cocoa butter, cocoa mass, and vegetable oils and fats in a dissolution tank at 60 ° C. to 80 ° C. before each raw material is mixed; A mixing process of mixing powdered raw materials of sugar, walnut paste and fats, lactose and whole milk powder in a blending apparatus; A refining process of finely grinding the walnut powder and the raw materials mixed in the mixing process using a multi-stage roller or a mill; A conching step of continuously stirring the powdered chocolate mass refined in the refining step together with an emulsifier in a conching device; Tempering process to produce seeds (Seeds, β-type crystals) by manipulating the temperature in advance so that cocoa butter and vegetable oils can be stably solidified, and make the whole cocoa butter (oils and fats) into β-type crystals through subsequent cooling and aging processes. ; Forming the tempered chocolate by simultaneously filling the shell and the core using a walnut shape or a circular mold, and removing air bubbles in the walnut chocolate using a vibrator; A cooling step of cooling the chocolate filled with the walnut-shaped mold at a cooling tunnel internal temperature at 5 to 10 ° C. for 20 to 40 minutes; And a aging process for aging in the aging room for 7 to 10 days after the cooling process to make the tissue in a stable state.

The walnut chocolate shell; And a core accommodated inside the shell, wherein the shell is formed of chocolate, and the core may be formed of walnut cream.

Chocolate raw materials used in the shell may include sugars, cocoa ingredients, milk powders, walnut paste (powder), emulsifiers and flavorings.

Raw materials for walnut cream used in the core may include sugars, vegetable oils, milk powders, cocoa, nuts (Nuts), emulsifiers and flavorings.

In the mixing process, the temperature may be performed at 50 to 55 ° C. and the mixing time is 10 to 20 minutes.

In the refining process, the mixed walnut powder and the raw materials may be ground to have a particle size of 14 μm to 24 μm.

The tempering process may include 3 wt% to 8 wt% of the seed.

In the tempering process, a seed is generated by dropping the totally melted chocolate (about 45 ° C.) in the tempering machine by using a cooling water to be 1 to 1.5 ° C. lower than the final tempering temperature, and then generating a temperature of 1 to 1.5. It can be transferred to the next process by raising the beta crystals only by raising the ℃.

The aging process may be carried out at a temperature of 18 ℃ ~ 20 ℃.

In addition, walnut chocolate according to the present invention can be prepared by the above production method.

In addition, the manufacturing method of the food containing walnut chocolate according to the present invention, white sugar 30-40% by weight, cocoa mass 20-35.0% by weight, whole milk powder 10-25% by weight, skim milk powder 0-10% by weight, cocoa powder Preparing a shell chocolate by mixing 0 to 10% by weight, 10 to 30% by weight of cocoa butter, 2 to 8% by weight of walnut paste, 0.3 to 1% by weight of lecithin, and 0.05 to 0.5% by weight of fragrance; 20 to 40% by weight of white sugar, 5 to 10% by weight of lactose, 10 to 15% by weight of whole milk powder, 3 to 10% by weight of cocoa powder, 12 to 25% by weight of vegetable oil, 3 to 10% by weight of skimmed milk powder, 10 ~ of walnut paste Preparing a walnut cream core by mixing 25% by weight, 0.3% to 0.7% by weight of lecithin, and 0.01% to 0.5% by weight of fragrance; Simultaneously forming walnut cream and shell chocolate in a spherical or free-form mold and then cooling to prepare a spherical walnut cream chocolate; And walnut-shaped chocolate first squeeze the dough into a walnut frame, and walnut chocolate chocolate therein to squeeze the second dough, and closes and bake the walnut mold lid.

In addition, the food containing walnut chocolate according to the present invention may be prepared by the above method.

The details of other embodiments are included in the detailed description.

Walnut chocolate according to the present invention includes a physiologically active ingredient and a pharmacological ingredient contained in the walnut as an active ingredient, at the same time has the effect of improving the preference so that consumers can easily ingest for snacks.

In addition, the walnut chocolate according to the present invention can take the nutritious and physiologically active ingredients of walnuts along with the chocolate physiologically active ingredients, anyone can be easily consumed as a favorite food.

In addition, the food containing walnut chocolate according to the present invention can include all the nutrients of walnuts and chocolate to increase the marketability.

It will also be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart showing a manufacturing method of walnut chocolate according to the present invention.
2 and 3 are photographs showing the inside of the walnut chocolate prepared according to the present invention.
Figure 4 is a photograph showing the outside of the walnut chocolate prepared according to the present invention.
Figure 5 is a photograph showing the interior of the walnut sweets prepared according to the present invention.
Figure 6 is a photograph showing the outside of the walnut sweets prepared according to the present invention.
7a to 7c is a picture showing a walnut chocolate prepared according to the present invention.
Figure 8 is a photograph showing a cross section of the walnut sweets prepared according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

1 is a flow chart showing a manufacturing method of walnut chocolate according to the present invention, Figures 2 and 3 are pictures showing the inside of the walnut chocolate prepared according to the present invention, Figure 4 is a walnut chocolate prepared according to the present invention The picture showing the outside, Figure 5 is a picture showing the inside of the walnut sweets prepared according to the present invention, Figure 6 is a picture showing the outside of the walnut sweets prepared according to the present invention, Figures 7a to 7c the present invention A picture showing a walnut chocolate prepared according to Figure 8 is a picture showing a cross-section of the walnut sweets prepared according to the present invention.

1 to 8, the manufacturing method of walnut chocolate according to the present invention is a raw material preparation step (S100), melting (Selting) process (S200), mixing (Mixing) process (S300), refining (Refining) process (S400), the conching process (S500), the tempering (Tempering) process (S600), the molding (Moulding) process (S700), the cooling (Cooling) process (S800), the aging (Aging) process (S900) .

In addition, the food containing walnut chocolate according to the present invention may include a walnut confectionery prepared by the walnut confectionery process (S1000) prepared by the above method.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the manufacturing method of walnut chocolate according to the present invention.

1. Raw Material Preparation Process (S100)

The raw material preparation step is a step of preparing a material for producing a walnut chocolate according to the present invention.

Walnut chocolate 100 used in the present invention includes a shell 120 and the core 140 accommodated inside the shell, the shell 120 may be formed of chocolate, the core 140 is walnut cream It can be formed as. The chocolate raw material used for the shell 120 may include sugars, cocoa raw materials, milk powders, emulsifiers and flavorings. The sugar may be used white sugar, glucose, lactose, the cocoa material may be used cocoa butter, cocoa mass, cocoa powder, the milk powder may be whole milk powder, skim milk powder, the emulsifier is lecithin The fragrance may be vanillin, natural vanilla flavor, other flavors, and the like.

Walnut cream raw materials used in the core 140 may include sugars, vegetable oils, milk powders, cocoa, nuts (Nuts), emulsifiers and flavorings. The sugar may be used white sugar, lactose, glucose, the vegetable oil may be processed fat, fractionated milk, hardened milk, the milk powder may be used whole milk powder, skim milk powder, the cocoa powder, cocoa powder, Cocoa mass may be used, and the nut may be a walnut paste, an emulsifier, a fragrance, or the like.

The white sugar is a sugar most used in the manufacturing method of walnut chocolate according to the present invention, is produced by pressing, refining, crystallization of sugar cane or sugar beet. The white sugar is generally called sugar (Sugar), the white sugar is composed of glucose and fructose and is the basis of sweetness. In the walnut chocolate according to the present invention, the white sugar is used as a sweetener and bulking agent.

The glucose is a monosaccharide composed of a group of six carbons and one aldehyde. Glucose is widely distributed in colorless and sweet fruit, and also in other polysaccharides such as white sugar, lactose, starch and the like. The glucose gives a certain cooling effect in the walnut chocolate according to the present invention and increases the yield value. In addition, the glucose is absorbed faster in the body than the white sugar can be converted into energy faster.

The lactose is a combination of glucose and galactose, which is present in 4.5% by weight in milk and 6.5% by weight in breast milk. The lactose is degraded by lactase. The lactose is a disaccharide with a relative sweetness of 40% and is used in the formulation of walnut chocolate according to the invention up to about 5% by weight. The lactose is non-hygroscopic, preventing lump formation, enhancing flavor and reducing the risk of Sugar Bloom.

The cocoa raw material is the most important raw material for flavoring chocolate in walnut chocolate according to the present invention, and is made by processing cacao beans. The cocoa mass (cocoa butter content of 54% by weight) is made by removing the cacao bean shell and grinding the nib portion, and the oil portion obtained by pressing the cocoa mass is cocoa butter, and the remaining cake is pressed. Cocoa powder is made by finely crushing the parts. The cocoa powder is different in color and flavor depending on the alkali degree (pH 5.4 ~ PH 8.0), it is used according to the application of the application.

The powdered milk softens the bitterness of the cocoa in the chocolate and imparts a milky taste. The powdered milk includes whole milk powder and skim milk powder. The whole milk powder is a raw material powdered by drying the powdered milk, and includes 3.5% by weight of water, 6% by weight of ash, 25% by weight of protein, 26% by weight of fat, and 35% by weight of lactose. Fat) was removed and powdered. It is composed of 35% by weight of protein, 1% by weight or less of fat, and 45% by weight of lactose.

The emulsifier acts as a crosslinking at the interface between water and fat, mainly lecithin is used in the walnut chocolate according to the present invention, which acts between oil and fat molecules to reduce the interfacial tension to lower the viscosity to improve the chocolate processing aptitude and physical properties Stabilize. The lecithin is widely used in the manufacture of chocolate, soybean lecithin obtained from soybean is mainly used, and some egg yolk lecithin is also used. In the walnut chocolate according to the present invention, 0.3 to 0.6% by weight in the dark, 0.4 to 0.8% by weight in the case of milk, the function is significantly lowered at 60 ℃ or more should be added after lowering the final temperature of conching.

The fragrance may be used vanilla and vanillin. The vanilla is a fruit of turbulence and chemical names may include Vanilla Mexicana, Nanilla Pompana, and the like. The vanilla contains 2 to 5% by weight and is obtained through a separation process by extraction. The vanillin is obtained synthetically. Ethyl vanillin has four times the flavor of natural vanillin, but requires a sealed package because of its high volatility.

The vegetable oils and substitutes are similar to cocoa butter as raw materials (vegetable oil, jade oil, sunflower oil, shea, Illipe, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, etc.). Or by artificially processing to have different processing aptitude, such as by fractionation, curing, interesterification (Interesterification) processing method, the disadvantages of cocoa butter, that is, expensive, supply and demand unstable, low bloom resistance, versatile We developed substitutes that complement our use. Substitutes that can replace the cocoa butter are largely classified into three types and classified into Cocoa Butter Equivalent (CBE), Cocoa Butter Replacer (CBR), and Cocoa Butter Substitutes (CBS), and CBE has affinity with cocoa butter. 100%, 20% for CBR, and 5% for CBS.

Nuts are widely used in the chocolate and confectionery industries. Nuts are used differently depending on their composition and fat content, and the effects on the product depending on the harvest time and climatic conditions. Big. The nut has a high unsaturated fatty acid, so the risk of rancidity is high. Also, when the paste is pulverized, the nut is deteriorated due to fat migration. Be careful. Nuts used mainly include peanuts, almonds, walnuts, macadamia and hazelnuts.

2. Melting process (S200)

In the method of manufacturing walnut chocolate according to the present invention, the cocoa butter, cocoa mass, vegetable fats and oils (processing paper) and the like are dissolved in a dissolution tank at 60 ° C. to 80 ° C. before mixing each raw material, and then stored and transported to a storage tank. Can be.

3. Mixing process (S300)

The mixing step is a step of sufficiently mixing powder raw materials such as walnut powder prepared in the material preparation step and fats and oils (cacao butter, cacao mass), lactose, whole milk powder and the like in a blending apparatus. Thereafter, the liquid raw material is added and mixed until it becomes a state suitable for a subsequent refining process. In the present invention, the mixing process is a homogenization of mixing raw materials such as cocoa mass, cocoa butter, powdered milk, sugar, and the like to give physical properties suitable for refining. In the mixing process according to the present invention, the fat content is about 27% by weight, the temperature is 50 to 55 ° C., the mixing time is 10 to 20 minutes, and stirring may be performed to evenly disperse. At this time, some of the fat is eluted from the raw material to improve the flow of the mixture. Too much fat in the mix will make the roller less efficient during refining and less effective in the refiner. Too little fat will dry out, causing flakes and graininess. Therefore, it is important to adjust the fat content to the line suitability.

4. Refining Process (S400)

In the refining process, the walnut powder and the raw materials mixed in the mixing process are finely pulverized using a multi-stage roller or a mill. For example, the pulverization is pulverized to a particle size of 14㎛ to 24㎛ mixed walnut powder and raw materials to extract the bioactive and pharmacologically active ingredients. The micronization process mixes the mixture evenly to refine and homogenize the tissues so as to have good mouthability.

The primary function of the refining process according to the invention is to reduce the particles mixed in the mixing process. During operation, large particles such as cocoa solids, powdered milk and sugar are broken by pressure and shear forces as they pass through the gap between rolls and move to faster rolls due to speed differences between rolls. Even though they are in the grinding zone for a very short time, they are effectively crushed, and also pass through several roll gaps (GAP) for a short time, which results in a narrow particle size distribution.

During roll refining, 30 to 90% by weight of the sugar becomes amorphous, which has a significant effect on the chocolate taste in the walnut chocolate according to the present invention. The amorphous sugar contains 0.8 to 1.0% by weight of moisture and exhibits the same hygroscopicity as 100% crystalline sugar, while being refined to absorb a large amount of flavor component of the amorphous sugar.

Careful attention is given to the temperature and pressure of the rolls as they are important for chocolate particle size. It is advisable to use crystalline sugar to improve flavor during mixing and refining. In addition, the presence of any large particles makes it feel like a sandy in the mouth, which generally gives the best mouth feel of 12 to 20 µm.

5. Conching Process (S500)

The conching step is a step of continuously stirring the powdered chocolate mass refined in the refining step together with the emulsifier in a conching device called Conche. At this time, the chocolate mass is sequentially warmed to disperse the moisture and volatile acids at the same time. In the conching step, the chocolate mass is crushed by the grinding means to form a complete liquid chocolate. It is most important in terms of flavor and flavor improvement in the chocolate manufacturing process. Through heating, mixing, and aeration of chocolate, volatiles (Acetic Acid, Aldehide, Tannin, Phenol, etc.) with an unpleasant odor are evaporated with moisture, and other flavor components with high molecular weight are formed through chemical reaction of sugar and milk powder. In addition, the fat in cocoa solids and milk powder is physically eluted, and fats such as cocoa butter are coated with solids (milk powder, cocoa, sugar particles) to form a fat layer between the solids, which reduces viscosity and improves texture. .

Since the temperature and time of conching affect the chocolate flavor, it is necessary to vary the temperature and time according to the type of product. In general, the conching temperature and time is 12 to 24 hours at 60 ~ 70 ℃, the moisture content is usually less than 1% by weight when conching is completed. Finally, it becomes liquid chocolate and softens the taste and flavor of chocolate after conching.

6. Tempering (Tempering) Process (S600)

In the tempering process, the chocolate, that is, the cocoa butter and vegetable oil are manipulated in advance to produce a stable seed (Seeds, β-type crystals), and then the entire cocoa butter through subsequent cooling and ripening processes. It is a process to make (maintenance) into β-type crystals. Preferably, the seed may be formed from 3% by weight to 8% by weight.

Tempering refers to preliminary solidification or temperature control. The temperature is controlled in advance so that the cocoa butter in chocolate can be most stably hardened. The purpose is to make it. In the tempering machine, the melted chocolate (around 45 ℃) is dropped to a temperature slightly lower than the final tempering temperature (1 ~ 1.5 ℃) by using cooling water (27 ~ 29 ℃), so that seeds are sufficiently produced. Raise 1 ~ 1.5 ℃ (30 ~ 32 ℃) to remove unstable seeds and leave only the most stable beta crystals and transfer to next process. Ideal tempering results in good texture, thermal stability, gloss, demolding, and longer shelf life.

7. Molding process (S700)

The molding process is to fill the shell and core at the same time by using a walnut-shaped mold (mould) made of a plastic material such as polycarbonate to tempered chocolate, and walnut chocolate using a vibrator It is a process to remove air bubbles inside. In the molding process, the walnut chocolate is filled through a small hole or a gap using a nozzle plate that fits the mold, and air bubbles in the chocolate may be removed using vibration.

8. Cooling process (S800)

The cooling process is a process in which the chocolate filled in the walnut-shaped mold is cooled for about 20 to 40 minutes at a cooling tunnel internal temperature at 5 to 10 ° C., and the temperature at the tunnel exit is similar to the packaging room temperature (18 to 20 ° C.). This is to prevent the formation of dew when hot cold chocolate comes out of the tunnel. The walnut-shaped chocolate is cooled and packed.

9. Aging process (S900)

The aging process is a process for minimizing the Bloom phenomenon during distribution by packaging the finished product to make the tissue more stable. The aging process may be aged 7 to 10 days in a aging room at a temperature of 18 ℃ to 20 ℃, relative humidity 50% or less to make the tissue more stable. Such a aging process improves the chocolate flavor and can prevent a phenomenon such as bloom during distribution.

10. Walnut confectionery manufacturing (S1000)

Walnut chocolate filled with cores is put in a walnut-shaped dough and baked to finish the production.

Example 1 chocolate manufacturing process (shell chocolate production, walnut cream production)

(1) chocolate manufacturing

Chocolate was well matched with the walnut and chocolate manufacturing process applied to the present invention is as follows.

(A) Melting process

Oils such as cocoa mass and cocoa butter are dissolved in a dissolution tank at 60 to 80 ° C.

(B) mixing process

Sugars, cocoa, milk powder, vegetable oils, etc. are weighed and mixed.

(C) refining process

The blended mixture is ground first and second in a refiner and finely ground to 25 μm or less.

(D) Conching process

After homogenizing the refined blend for 6-12 hours at 60-70 ℃ and 4-10 hours at 50-60 ℃, adjust the viscosity to 50-90 Poise by adding emulsifier and flavoring and finish conching.

(E) storage process

When the chocolate is finished, it is sieved with a 40 mesh sieve and stored under stirring in a 45 ° C. storage tank.

(F) tempering process

The chocolate and walnut creams were stored using a tempering machine to heat the chocolate temperature from 45 ℃ to 27 ~ 31 ℃ to make home-made beta-fat crystals of cocoa butter to prevent melting during baking in walnut cookies.

(G) molding process

Tempered chocolate was filled with the shell and core at the same time using a walnut-shaped mold, and air bubbles in the walnut chocolate were removed using a vibrator.

(H) cooling process

In the cooling process, the chocolate filled in the walnut mold was cooled for about 20 to 40 minutes at a cooling tunnel internal temperature at 5 to 10 ° C.

(Child) aging process

It was stored for 7-10 days in a aging warehouse controlled at 18-20 ° C. to make the chocolate tissue more stable.

In the chocolate manufacturing process according to Example 1 of the present invention, if the viscosity is lower than 50 to 90 Poise, the core part is eluted to the shell part after molding, and chocolate melts when baking the walnut cake. In addition, if the viscosity is higher than the above range, since the walnut shell chocolate is not molded, the viscosity of the shell chocolate is preferably adjusted to 50 to 90 Poise.

Example 2: Preparation of Walnut Cookies

(1) shell chocolate manufacturing

White sugar 30-40 wt%, cocoa mass 20-35.0 wt%, whole milk powder 10-25 wt%, skim milk powder 0-10 wt%, cocoa powder 0-10 wt%, cocoa butter 10-30 wt%, walnut paste ( Powder) 2-8% by weight, 0.3-1% by weight of lecithin, 0.05-0.5% by weight of fragrance was mixed to prepare a shell chocolate.

(2) walnut cream core manufacturing

20 to 40% by weight of white sugar, 5 to 10% by weight of lactose, 10 to 15% by weight of whole milk powder, 3 to 10% by weight of cocoa powder, 12 to 25% by weight of vegetable oil, 3 to 10% by weight of skimmed milk powder, walnut paste ) Walnut cream core was prepared by mixing 10-25 wt%, 0.3-0.7 wt% lecithin, 0.01-0.5 wt% fragrance.

(3) walnut chocolate production (spherical or free-form chocolate)

Spherical walnut cream chocolate was prepared by one-shot depositing walnut cream and shell chocolate at the same time in a spherical mold (mold surface temperature is 25 ~ 28 ℃) and then cooled (5 ~ 15 ℃).

(4) walnut

Walnut-shaped chocolate is first squeezed dough (210) in the walnut mold, and then walnut chocolate (spherical) chocolate is put in it, and the second dough (210) is squeezed, and the walnut cake mold lid is closed and baked to complete the manufacture of walnut cookies.

Walnut confectionery was prepared by the above-mentioned manufacturing method, walnut chocolate and walnut confectionery containing bioactive ingredients and pharmacological ingredients contained in the walnut as an active ingredient, and at the same time, improved taste so that consumers can easily consume them for snacks. Was prepared.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

100; Walnut Chocolate 120; Shell
140; Core 200; Walnut
210; dough

Claims (12)

A raw material preparation step of preparing ingredients for preparing walnut chocolate;
A dissolution step of dissolving cocoa butter, cocoa mass, and vegetable oils and fats in a dissolution tank at 60 ° C. to 80 ° C. before each raw material is mixed;
A mixing process of mixing powdered raw materials of sugar, walnut paste and fats, lactose and whole milk powder in a blending apparatus;
A refining process of finely grinding the walnut powder and the raw materials mixed in the mixing process using a multi-stage roller or a mill;
A conching step of continuously stirring the powdered chocolate mass refined in the refining step together with an emulsifier in a conching device;
Tempering process to produce seeds (Seeds, β-type crystals) by manipulating the temperature in advance so that cocoa butter and vegetable oils can be stably solidified, and make the whole cocoa butter (oils and fats) into β-type crystals through subsequent cooling and aging processes. ;
Forming the tempered chocolate by simultaneously filling the shell and the core using a walnut shape or a circular mold, and removing air bubbles in the walnut chocolate using a vibrator;
A cooling step of cooling the chocolate filled with the walnut-shaped mold at a cooling tunnel internal temperature at 5 to 10 ° C. for 20 to 40 minutes; And
After the cooling step of aging in the aging room for 7 to 10 days to include a aging process to make the tissue in a stable state,
The walnut chocolate shell; And
Including a core accommodated inside the shell,
The shell is formed of chocolate,
The core is formed of walnut cream,
Chocolate raw materials used in the shell include sugars, cocoa raw materials, milk powders, walnut paste, emulsifiers and flavorings,
Raw material for walnut cream used in the core is a manufacturing method of walnut chocolate, characterized in that it contains sugars, vegetable oils, milk powders, cocoa, nuts (Nuts), emulsifiers and flavoring.
delete delete delete The method of claim 1,
The mixing process, the temperature is 50 ~ 55 ℃, the mixing time is a manufacturing method of walnut chocolate, characterized in that performed for 10 to 20 minutes.
The method of claim 1,
The refining process is a manufacturing method of walnut chocolate, characterized in that the mixed walnut powder and the raw materials are ground to a particle size of 14㎛ to 24㎛.
The method of claim 1,
The tempering process is a method for producing walnut chocolate, characterized in that the seed is contained 3 to 8% by weight.
The method of claim 1,
The tempering process,
In the tempering machine, the melted chocolate (around 45 ° C) is cooled to 1 ~ 1.5 ° C lower than the final tempering temperature using coolant to generate seeds, and then the temperature is raised to 1 ° C to 1.5 ° C. Method of producing walnut chocolate, characterized in that the transfer to the next step left.
The method of claim 1,
The aging process is a manufacturing method of walnut chocolate, characterized in that proceeds at a temperature of 18 ℃ ~ 20 ℃.
Walnut chocolate produced by any one of claims 1 to 5, wherein the manufacturing method.
White sugar 30-40 wt%, cocoa mass 20-35.0 wt%, whole milk powder 10-25 wt%, skim milk powder 0-10 wt%, cocoa powder 0-10 wt%, cocoa butter 10-30 wt%, walnut paste 2 Preparing a shell chocolate by mixing 8 wt%, 0.3-1 wt% of lecithin, and 0.05-0.5 wt% of fragrance;
20 to 40% by weight of white sugar, 5 to 10% by weight of lactose, 10 to 15% by weight of whole milk powder, 3 to 10% by weight of cocoa powder, 12 to 25% by weight of vegetable oil, 3 to 10% by weight of skimmed milk powder, 10 ~ of walnut paste Preparing a walnut cream core by mixing 25% by weight, 0.3% to 0.7% by weight of lecithin, and 0.01% to 0.5% by weight of fragrance;
Simultaneously forming walnut cream and shell chocolate in a spherical or free-form mold and then cooling to prepare a spherical walnut cream chocolate; And
Spherical or free-form chocolate containing the walnut chocolate, comprising the steps of first squeezing the dough into the walnut frame, then putting the spherical or free-formed chocolate into the second dough, squeezing the second dough and closing and baking the walnut mold lid Manufacturing method of food.
A food containing walnut chocolate, which is prepared by the method of claim 11.

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