KR101675528B1 - Chocolate truffle shell comprising liquid coffee and manufacturing method thereof - Google Patents
Chocolate truffle shell comprising liquid coffee and manufacturing method thereof Download PDFInfo
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- KR101675528B1 KR101675528B1 KR1020160044898A KR20160044898A KR101675528B1 KR 101675528 B1 KR101675528 B1 KR 101675528B1 KR 1020160044898 A KR1020160044898 A KR 1020160044898A KR 20160044898 A KR20160044898 A KR 20160044898A KR 101675528 B1 KR101675528 B1 KR 101675528B1
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 118
- 241000609666 Tuber aestivum Species 0.000 title claims abstract description 80
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 72
- 239000007788 liquid Substances 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000015114 espresso Nutrition 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 241000723347 Cinnamomum Species 0.000 claims 1
- 241000533293 Sesbania emerus Species 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 238000005496 tempering Methods 0.000 description 3
- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000015109 caffè americano Nutrition 0.000 description 1
- 235000015115 caffè latte Nutrition 0.000 description 1
- 235000020140 chocolate milk drink Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011796 hollow space material Substances 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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- 239000011343 solid material Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0079—Chocolate moulds processing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0096—Removing chocolate from the mould
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
Description
본 발명은 커피 함유 초콜릿 트러플쉘(chocolate truffle shell) 및 이의 제조 방법에 관한 것으로서, 보다 구체적으로는 초콜릿 트러플쉘의 빈 공간에 액상의 에스프레소(espresso)를 함유하는 구형의 초콜릿 트러플쉘 및 그 제조 방법에 관한 것이다.The present invention relates to a chocolate-containing chocolate truffle shell and a process for producing the chocolate-truffle shell, and more particularly to a chocolate-truffle shell containing a liquid espresso in an empty space of a chocolate truffle shell, .
커피는 전세계적으로 애용되는 기호 식품으로서, 아메리카노, 카페라떼, 에스프레소 등의 다양한 종류의 커피 음료가 있다. Coffee is a favorite food in the world, and there are various kinds of coffee drinks such as Americano, cafe latte, espresso.
커피 음료에는 우유 이외에도 초콜릿 등을 혼합하여 제조하기도 하며, 이들은 인스턴트 커피 또는 원두 커피의 형태로 시판되고 있다. 그러나, 현재까지 커피는 대부분 분말상 또는 원두를 추출하여 제조하는 등의 방법에 국한되어 있으며, 시각적으로 독특한 형상을 구현한 커피 음료의 개발은 극히 미미한 실정이다.In addition to milk, coffee beverages are also produced by mixing chocolate and the like, and they are commercially available in the form of instant coffee or coffee beans. However, to date, most of the coffee is limited to methods such as powdery or bean extract, and the development of a coffee beverage having a visually distinctive shape is extremely limited.
한편, 초콜릿 트러플쉘로 명명되는 속이 빈 구형의 초콜릿은 그 속을 고체상 또는 액체상의 각종 부재료를 첨가하여 다양한 초콜릿 제품으로 가공하기 위한 재료이다. On the other hand, the hollow spherical chocolate, which is called chocolate truffle shell, is a material for processing into a variety of chocolate products by adding various kinds of solid or liquid materials.
초콜릿 트러플쉘은 일반적으로 속이 빈 공간을 원하는 재료로 먼저 충진한 후 여기에 개구부를 액상의 초콜릿으로 덮어 밀봉하여 제품을 완성하는 방법으로 제조된다. 이와 같은 제조 방법은 개구부를 밀봉하는 단계에서 모양이 불균일하게 되고, 충진된 내용물이 흘러 내리는 등 제조의 불편함이 있어 왔다.The chocolate truffle shell is generally prepared by first filling a hollow space with a desired material, then filling the opening with liquid chocolate and sealing to complete the product. Such a manufacturing method has been disadvantageous in that the shape is uneven in the step of sealing the opening, and the filling contents flow down.
본 발명은 기존의 천편 일률적인 커피 음료의 제조 방법을 개량하고자, 액상 커피가 함유된 초콜릿 트러플쉘을 제조하고, 여기에 스팀 밀크를 추가한 심미성이 우수한 신규한 커피 음료를 제공하고자 하는 것이다.Disclosure of Invention Technical Problem [8] The present invention provides a novel coffee beverage having excellent aesthetics by preparing a chocolate truffle shell containing liquid coffee, and adding steam milk thereto, in order to improve the conventional process for producing coffee beverages.
상기와 같은 과제를 해결하기 위하여, 본 발명은 다음의 단계들을 포함하는 커피 함유 초콜릿 트러플쉘의 제조 방법을 제공한다:In order to solve the above problems, the present invention provides a process for producing a coffee-containing chocolate truffle shell comprising the steps of:
(1) 반구형 틀에 액상 초콜릿을 일정량 투입하는 단계;(1) adding a predetermined amount of liquid chocolate to a hemispherical mold;
(2) 속이 빈 초콜릿 트러플쉘의 개구부 쪽을 액상 초콜릿이 투입된 반구형 틀 쪽으로 향하게 밀착시키는 단계;(2) bringing the opening of the hollow chocolate truffle shell into contact with the hemispherical mold into which liquid chocolate is introduced;
(3) 냉각 단계;(3) a cooling step;
(4) 반구형 틀로부터 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘을 분리하는 단계; 및(4) separating the hollow chocolate trough shell with the opening closed from the hemispherical mold; And
(5) 액상 커피를 실린지(syringe)를 사용하여 상기 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘에 주입하는 단계.(5) injecting liquid coffee into a hollow chocolate trough shell with the opening closed using a syringe.
상기 단계 (1)에서 반구형 틀에 액상 초콜릿의 투입량은 반구형 틀의 30~50%인 것이 바람직하다.In the step (1), the amount of the liquid chocolate injected into the hemispherical mold is preferably 30 to 50% of the hemispherical mold.
상기 실린지는 25~27 게이지(Gauge) 크기인 것이 바람직하다.The syringe is preferably 25 to 27 gauge in size.
상기 커피는 필터에 걸러 미분이 제거된 냉각된 에스프레소인 것이 바람직하다.Preferably, the coffee is cooled espresso filtered by a filter to remove fine particles.
또한, 본 발명은 상기 본 발명의 제조 방법으로 제조되는 커피 함유 초콜릿 트러플쉘을 제공한다.Further, the present invention provides a coffee-containing chocolate truffle shell produced by the production method of the present invention.
또한, 본 발명은 상기 본 발명의 커피 함유 초콜릿 트러플쉘을 컵에 담고, 상기 커피 함유 초콜릿 트러플쉘이 담긴 컵에 스팀 밀크를 부은 후 시나몬 분말을 토핑하는 커피 음료의 제조 방법을 제공한다.The present invention also provides a method for producing a coffee beverage containing the coffee containing chocolate truffle shell of the present invention in a cup, pouring steam milk into the cup containing the coffee containing chocolate truffle shell and topping the cinnamon powder.
또한, 본 발명은 상기 본 발명의 커피 음료의 제조 방법으로 제조되는 커피 음료를 제공한다.In addition, the present invention provides a coffee beverage produced by the method for producing a coffee beverage of the present invention.
본 발명의 제조 방법에 의하여 제조되는 커피 함유 초콜릿 트러플쉘은 제조 과정에서 액상의 커피가 초콜릿 트러플쉘의 외부로 유출되지 않고, 초콜릿 트러플쉘의 개구부가 매끈한 형태로 폐쇄됨으로써 제조되는 초콜릿 트러플쉘의 외관이 우수하다. 또한, 소비자의 기호에 맞게 다양한 종류의 원두가 각각 함유된 초콜릿 트러플쉘를 종류별로 우유에 혼합함으로써 간단하게 소비자의 다양한 기호를 충족시킬 수 있는 커피 음료를 제조할 수 있으며, 초콜릿 트러플쉘이 스팀 밀크에 담구어진 모양으로 심미성이 우수한 커피 음료를 제공할 수 있다. The chocolate-containing chocolate truffle shell produced by the process of the present invention is produced by the process of producing chocolate truffle shells in which the liquid coffee is not outflowed out of the chocolate truffle shell and the opening of the chocolate truffle shell is closed in a smooth form, Is excellent. The chocolate truffle shell containing various kinds of beans according to consumers 'preferences can be easily mixed with milk according to the kind of the chocolate truffle shell to produce a coffee beverage which can satisfy consumers' various tastes. The chocolate truffle shell can be used in steam milk It is possible to provide a coffee drink having excellent aesthetics in a dipped shape.
도 1은 본 발명의 커피 함유 초콜릿 트러플쉘의 제조 공정을 나타낸 공정도이다.
도 2는 반구형 틀에 액상 초콜릿이 투입된 모양을 나타낸 모식도이다.
도 3은 액상 초콜릿이 투입된 반구형 틀에 속이 빈 초콜릿 트러플쉘의 개구부를 밀착시킨 모양을 나타낸 모식도이다.
도 4는 본 발명의 커피 함유 초콜릿 트러플쉘이 제조된 사진을 나타낸다.
도 5는 본 발명의 커피 음료를 제조하는 과정을 나타내는 사진이다.
도 6은 본 발명의 커피 음료를 나타낸 사진이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process drawing showing a manufacturing process of a chocolate-containing chocolate truffle shell of the present invention. FIG.
2 is a schematic view showing a state in which liquid chocolate is put into a hemispherical mold.
3 is a schematic view showing a state in which an opening of a hollow chocolate truffle shell is in close contact with a hemispherical mold into which liquid chocolate is put.
Figure 4 shows a photograph of a coffee containing chocolate truffle shell of the present invention produced.
Fig. 5 is a photograph showing the process of producing the coffee beverage of the present invention. Fig.
6 is a photograph showing the coffee beverage of the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자는 기존 인스턴트 커피 또는 원두 커피의 단조로운 커피 음료 레시피에 변화를 주고자 다양한 연구를 거듭한 결과, 액상 커피를 초콜릿 트러플쉘에 효과적으로 투입하는 방법을 개발하고, 이를 이용하여 관능성과 심미성이 우수한 커피 음료의 제조 방법을 완성하였다.The inventors of the present invention have conducted various studies to change the recipe of monochromatic coffee beverages of existing instant coffee or coffee beans. As a result, they have developed a method of effectively injecting liquid coffee into chocolate truffle shells, Thereby completing a process for producing excellent coffee beverages.
따라서, 본 발명은 다음의 단계들을 포함하는 커피 함유 초콜릿 트러플쉘의 제조 방법을 제공한다:Accordingly, the present invention provides a method of making a chocolate-containing chocolate truffle shell comprising the steps of:
(1) 반구형 틀에 액상 초콜릿을 일정량 투입하는 단계;(1) adding a predetermined amount of liquid chocolate to a hemispherical mold;
(2) 속이 빈 초콜릿 트러플쉘의 개구부 쪽을 액상 초콜릿이 투입된 반구형 틀 쪽으로 향하게 밀착시키는 단계;(2) bringing the opening of the hollow chocolate truffle shell into contact with the hemispherical mold into which liquid chocolate is introduced;
(3) 냉각 단계;(3) a cooling step;
(4) 반구형 틀로부터 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘을 분리하는 단계; 및(4) separating the hollow chocolate trough shell with the opening closed from the hemispherical mold; And
(5) 액상 커피를 실린지(syringe)를 사용하여 상기 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘에 주입하는 단계.(5) injecting liquid coffee into a hollow chocolate trough shell with the opening closed using a syringe.
상기 반구형 틀은 속이 빈 초콜릿 트러플쉘의 개구부를 액상 초콜릿으로 폐쇄하는데 사용되는 기구로서 그 재질은 종류를 불문하나, 예를 들어, 프라스틱, 금속 재료일 수 있다. 반구형 틀은 움푹 들어간 반구가 한 개 내지 수십 개 배치될 수 있다. 바람직한 구체예로서, 반구형 틀은 가로×세로가 1×1 내지 10×10 개의 반구일 수 있으며, 반구와 인접한 반구 간에는 약 0.5~1cm의 간격을 둘 수 있다. 반구의 직경은 제조되는 초콜릿 트러플쉘의 크기에 따라 달라질 수 있지만, 예를 들어, 1~3cm일 수 있다.The hemispherical mold is a device used to close an opening of a hollow chocolate truffle shell with liquid chocolate. The material may be any kind of material, for example, a plastic or a metal material. The hemispherical frame may have one to several dozen hemispheres. In a preferred embodiment, the hemispherical frame may be 1 x 1 to 10 x 10 hemispheres, and the interval between the hemispheres and the adjacent hemispheres may be about 0.5 to 1 cm. The diameter of the hemisphere may vary depending on the size of the chocolate truffle shell to be produced, but may be, for example, 1 to 3 cm.
상기 액상 초콜릿은 속이 빈 초콜릿 트러플쉘의 개구부를 폐쇄하기 위한 용도로 사용된다. 상기 액상 초콜릿은 고체상의 다크 초콜릿 또는 밀크 초콜릿을 사용할 수 있는데, 단맛이 나는 밀크 초콜릿을 사용하는 것이 바람직하다. 상기 액상 초콜릿은 템퍼링할 수 있다. 상기 템퍼링은 액상 초콜릿의 광택 및 맛을 위해 시행하는 것으로서, 초콜릿을 액상화시키는 경우에 초콜릿 성분들이 분리되는데, 초콜릿의 광택과 맛을 위해서는 분리된 초콜릿 성분들을 균일하게 혼합하는 템퍼링 과정을 수행하는 것이 바람직하다. 또한, 템퍼링을 수행하지 않고 액상 초콜릿을 제조하는 경우에는 무늬 또는 반점이 생기는 블룸 현상이 발생하여 초콜릿 트러플쉘의 외관상 문제점이 발생하게 될 수 있다.The liquid chocolate is used for closing the openings of hollow chocolate truffle shells. The liquid chocolate can be a solid dark chocolate or milk chocolate, and it is preferable to use sweet chocolate milk. The liquid chocolate can be tempered. The tempering is carried out for the luster and taste of the liquid chocolate. When the chocolate is liquefied, the chocolate components are separated. For the luster and taste of the chocolate, it is preferable to carry out a tempering process to uniformly mix the separated chocolate components Do. In addition, when liquid chocolate is produced without performing tempering, a blooming phenomenon may occur in which a pattern or spots are formed, which may cause appearance problems of the chocolate truffle shell.
제조된 액상 초콜릿은 반구형 틀의 움품 들어간 한 개 또는 수 개의 반구에 주입되는데, 이때 주입량은 반구를 30~50% 정도 채우는 것이 바람직하다. 30% 미만으로 채우는 경우에는 속이 빈 초콜릿 트러플쉘의 개구부의 폐쇄가 완전하지 않을 수 있고, 50%를 초과하는 경우에는 반구형 틀과 속이 빈 초콜릿 트러플쉘을 분리하는 경우 어려움이 있으며, 분리된 속이 빈 초콜릿 트러플쉘의 개구부쪽 모양이 균일하지 않고 울통불퉁하게 되는 등 외관상 문제점이 생길 수 있다.The prepared liquid chocolate is injected into one or several hemispheres containing a hemispherical mold, and it is preferable to fill the hemisphere by 30 to 50%. If the filling is less than 30%, the opening of the hollow chocolate truffle shell may not be completely closed. If it exceeds 50%, it may be difficult to separate the hemispherical frame and hollow chocolate truffle shell. The shape of the opening of the chocolate truffle shell is not uniform, and the appearance of the chocolate truffle shell may become unstable.
반구형 틀에 액상 초콜릿을 주입하고 나면, 액상 초콜릿이 굳기 전에 속이 빈 초콜릿 트러플쉘을 개구부쪽이 반구 저면에 존재하는 액상 초콜릿과 밀착하여 접할 수 있는 방향으로 올려둔다. 이때 약간의 물리적인 힘을 가하면 개구부의 폐쇄가 용이하게 될 수 있다. After the liquid chocolate is injected into the hemispherical mold, the hollow chocolate truffle shell is placed in a direction in which the hollow portion of the hollow chocolate truffle shell is brought into contact with the liquid chocolate present on the bottom of the hemisphere before the liquid chocolate hardens. At this time, if a slight physical force is applied, the closing of the opening can be facilitated.
반구형 틀에 속이 빈 초콜릿 트러플쉘을 올려 두는 과정 이후에는 냉각 과정을 거친다. 냉각은 -20~10℃에서 수행될 수 있으며, 4℃ 전후의 냉장고에서 냉각시키는 것이 바람직하다. 냉각 시간은 < 1시간 정도이면 충분할 것이나, 그 이상 냉각시키더라도 다른 문제점이 발생하지는 않는다.The process of placing the empty chocolate truffle shell in a hemispherical mold is followed by a cooling process. The cooling may be carried out at -20 to 10 占 폚, and it is preferable to cool in a refrigerator around 4 占 폚. A cooling time of <1 hour may be sufficient, but other problems do not occur even if the cooling is further performed.
냉각이 완료되면, 반구형 틀로부터 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘을 분리한다. 분리 과정은 단순히 약간의 물리적인 당기는 힘을 가하면 쉽게 분리되며, 이 경우 너무 무리한 힘을 가하여 초콜릿 트러플쉘의 외관이 손상되는 것을 주의할 필요가 있다.When cooling is complete, the hollow chocolate truffle shell with the opening closed is removed from the hemispherical mold. The separation process can be easily separated by simply applying a slight physical pulling force, in which case care must be taken to apply too much force to damage the appearance of the chocolate truffle shell.
이와 같은 공정으로 제조되는 속이 빈 트러플쉘은 기존의 방법들과 비교하여 쉘의 모양이 보다 구형이며 매끈한 형상을 갖는다.The hollow truffle shell manufactured by such a process has a more spherical shape and a smooth shape as compared with the conventional methods.
한편, 상기 제조된 속이 빈 초콜릿 트러플쉘의 빈 공간에는 액상의 커피가 들어가는데, 상기 커피는 브라질, 콜롬비아, 케냐 등이 원산지인 것이 바람직하다. 상기 커피는 다양한 방법으로 추출될 수 있으나, 바람직하게는 에스프레소일 수 있다. 에스프레소는 공지된 방법으로 추출한 것을 사용할 수 있다.On the other hand, liquid coffee is contained in the empty space of the hollow chocolate truffle shell prepared above, and the coffee is preferably origin of Brazil, Colombia, Kenya and the like. The coffee may be extracted in a variety of ways, but it may preferably be espresso. The espresso can be extracted by a known method.
추출된 커피를 속이 빈 초콜릿 트러프쉘의 빈 공간에 주입하기 위하여, 본 발명의 속이 빈 초콜릿 트러플쉘은 개구부가 폐쇄된 상태이므로 별도의 장비를 사용하여 액상 커피를 주입하여야 한다. In order to inject the extracted coffee into the empty space of the hollow chocolate trough shell, the hollow chocolate truffle shell of the present invention is in a state in which the opening is closed, so liquid coffee should be injected using a separate equipment.
속이 빈 초콜릿 트러플쉘의 개구부를 통하여 액상 커피를 먼저 주입한 후 액상 초콜릿으로 개구부를 막는 종래 방법은 액상 커피를 주입하는데 약간의 편의성은 있지만, 액상의 커피를 주입한 후 여기에 액상 초콜릿을 개구부에 덮는 과정 자체가 어려울 뿐만 아니라, 액상 초콜릿을 덮는 과정에서 주입된 액상 커피가 트러플쉘 외부로 흘러나오거나, 액상 커피와 액상 초콜릿이 혼합되어 트러플쉘의 개구부가 잘 폐쇄되지 않고, 완성된 트러플쉘의 외관도 조잡해지는 문제점이 있다.The conventional method of injecting liquid coffee first through the opening of the hollow chocolate trough shell and then closing the opening with liquid chocolate is somewhat convenient for injecting liquid coffee but after liquid coffee is injected, It is difficult to cover the liquid chocolate. In addition, since the liquid coffee injected in the process of covering the liquid chocolate flows out of the truffle shell or the liquid coffee and the liquid chocolate are mixed, the opening of the truffle shell is not closed well and the finished truffle shell There is a problem that appearance becomes coarse.
따라서, 본 발명에서는 실린지를 사용하여 액상 커피를 개구부가 완전히 폐쇄된 속이 빈 초콜릿 트러플쉘에 찔러 주입한다. 이와 같은 공정에 의하여 액상 커피를 원하는 양 만큼 충분히 트러플쉘의 빈 공간에 편리하게 주입할 수 있고, 액상 커피가 주입된 트러플쉘의 외관도 전혀 손상되지 않는 장점이 있다. Therefore, in the present invention, the liquid coffee is injected into the hollow chocolate truffle shell with the opening completely closed by using the syringe. The liquid coffee can be conveniently injected into the empty space of the truffle shell by the desired amount, and the appearance of the truffle shell into which the liquid coffee is injected is not damaged at all.
상기 실린지는 25~27 게이지 정도의 바늘 크기인 것이 바람직하다. 25 게이지 미만인 경우에는 액상 커피의 주입이 원활하지 않은 문제점이 있고, 27 게이지를 초과하는 경우에는 주입 후 바늘 구멍으로 액상 커피가 미량 유출될 가능성이 있어 문제된다.It is preferable that the syringe has a needle size of about 25 to 27 gauge. In case of less than 25 gauge, liquid coffee is not smoothly injected. If it exceeds 27 gauge, there is a possibility that a minute amount of liquid coffee may leak into the needle hole after injection.
또한, 상기 액상 커피는 실린지에 충전되기 전에 필터링 과정을 거칠 수 있다. 필터링을 거침으로써 액상 커피에 존재하는 미분이 제거되어 실린지를 통한 주입이 보다 원활해진다. In addition, the liquid coffee may be subjected to a filtering process before it is charged to the syringe. By filtering, the fine particles present in the liquid coffee are removed and the injection through the syringe becomes more smooth.
또한, 상기 액상 커피는 추출 후 냉각된 것을 사용할 수 있다. 냉각된 액상 커피를 사용함으로써 주입 과정에서 초콜릿 트러플쉘이 녹는 현상을 방지할 수 있을 것이다.The liquid coffee may be cooled and then cooled. The use of cooled liquid coffee will prevent the chocolate truffle shell from melting during the injection process.
상기 설명된 방법에 의하여 본 발명의 커피 함유 초콜릿 트러플쉘이 제조된다. 제조된 트러플쉘은 사용시까지 실온 또는 냉장 보관될 수 있으며, 특히 여름철에는 냉장 보관하는 것이 바람직하다.The coffee-containing chocolate truffle shell of the present invention is prepared by the method described above. The produced truffle shell can be stored at room temperature or in refrigeration until use, and is preferably stored in the refrigerator in summer.
제조된 커피 함유 초콜릿 트러플쉘은 주입되는 커피의 종류에 따라 다양한 종류의 초콜릿 트러플쉘이 되며, 소비자의 선호도에 따라 다양한 커피가 함유된 초콜릿 트러플쉘을 선택할 수 있다.The prepared coffee containing chocolate truffle shell can be various types of chocolate truffle shells depending on the kind of coffee being injected, and chocolate truffle shells containing various coffee can be selected according to consumer's preference.
따라서, 본 발명은 상기 본 발명의 커피 함유 초콜릿 트러플쉘을 컵에 담고, 상기 커피 함유 초콜릿 트러플쉘이 담긴 컵에 스팀 밀크를 부은 후 시나몬 분말을 토핑하는 커피 음료의 제조 방법을 제공한다.Accordingly, the present invention provides a method for producing a coffee beverage containing the coffee containing chocolate truffle shell of the present invention in a cup, pouring steam milk into the cup containing the coffee containing chocolate truffle shell and topping cinnamon powder.
커피 함유 초콜릿 트러플쉘은 기호도에 따라 한 개 또는 수 개 사용될 수 있으며, 커피의 종류에 따라 한 종류의 초콜릿 트러플쉘 또는 여러 종류의 초콜릿 트러플쉘을 선택할 수도 있을 것이다.Coffee containing chocolate truffle shells may be used one or several depending on preference, and depending on the type of coffee, one type of chocolate truffle shell or several types of chocolate truffle shells may be selected.
초콜릿 트러플쉘이 담긴 컵에 스팀밀크를 주입하는 것은 통상의 방법으로 수행될 수 있으며, 추가적으로 시나몬 분말이 토핑된다.Injection of the steam milk into the cup containing the chocolate truffle shell can be carried out in a conventional manner and additionally cinnamon powder is topped.
이와 같이 제조된 커피 음료는 소비자에게 서빙되는 시점에는 초콜릿 트러플쉘이 컵의 바닥면에 포도송이와 같이 존재하며, 시간 경과와 함께 서서히 스팀 밀크에 녹아들어가 심미성을 더 할 수 있다.The thus prepared coffee beverage has a chocolate truffle shell as a grape cluster on the bottom surface of the cup at the time of serving to a consumer and gradually dissolves in the steam milk to add aesthetics with time.
이하에서는 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to specific examples.
[실시예][Example]
1. 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘의 제조1. Preparation of hollow chocolate truffle shell with openings closed
투명한 폴리에틸렌 재질의 직경 2cm 크기의 반구형 틀을 준비하고, 여기에 템퍼링된 밀크 초콜릿을 반구의 30% 정도가 충진되도록 주입하였다. 다음으로, 시판되는 개구부가 형성된 속이 빈 초콜릿 트러플쉘의 개구부 쪽이 반구형 틀에 주입된 템퍼링된 밀크 초콜릿이 밀착되게 약간의 힘을 가하여 누르면서 올려두었다. 이를 4℃의 냉장고에 1시간 정도 보관하고, 손으로 약간의 비트는 힘을 주어 개구부가 완전히 폐쇄된 속이 빈 초콜릿 트러플쉘을 반구형 틀로부터 분리하였다. A semi-spherical mold having a size of 2 cm in diameter made of a transparent polyethylene material was prepared, and the milk chocolate which was tempered was injected to fill about 30% of hemispheres. Next, the opening of the hollow chocolate truffle shell having a commercially available opening formed was pressed while applying a slight force so that the tempered milk chocolate injected into the hemispherical mold was closely adhered. This was stored in a refrigerator at 4 ° C for about 1 hour and a hollow chocolate truffle shell with completely closed openings was separated from the hemispherical mold by hand with a slight beating force.
2. 액상 커피가 주입된 초콜릿 트러플쉘의 제조2. Preparation of chocolate truffle shell with liquid coffee
브라질 산, 케냐 산, 콜롬비아 산 커피 원두로부터 에스프레소 추출기를 사용하여 에스프레소를 각각 추출하였다. 추출된 에스프레소를 메탈필터를 사용하여 필터링하여 미분을 제거하고 냉장시켰다. 미분이 제거된 냉장된 에스프레소를 15 게이지 실린지에 충진하고, 상기 항목 1로부터 제조된 초콜릿 트러플쉘에 찔러 주입하였다. Espresso was extracted from the coffee beans from Brazil, Kenya and Colombia using an espresso extractor. The extracted espresso was filtered using a metal filter to remove fine powder and refrigerated. The chilled espresso from which the fine powder was removed was filled in a 15-gauge syringe and pierced into the chocolate truffle shell prepared in item 1 above.
3. 커피 음료의 제조3. Manufacture of coffee beverages
브라질 산, 케냐 산, 콜롬비아 산으롭터 추출된 에스프레소가 주입된 초콜릿 트러플쉘을 각각 1알씩 투명한 컵에 담고, 스팀 밀크를 컵에 부어준 후, 시나몬 분말을 토핑하여 본 발명의 커피 음료를 완성하였다.Each of the chocolate truffle shells injected with espresso extracted from Brazil, Mountain of Kenya, Colombia mountainous extract was poured into a transparent cup, and steam milk was poured into a cup, followed by topping of cinnamon powder to complete the coffee beverage of the present invention.
100 --- 반구형 틀
200 --- 액상 초콜릿
300 --- 속이 빈 초콜릿 트러플쉘
400 --- 초콜릿 트러플쉘의 빈 공간100 --- hemispherical frame
200 --- liquid chocolate
300 --- hollow chocolate truffle shell
400 --- empty space of chocolate truffle shell
Claims (7)
(2) 속이 빈 초콜릿 트러플쉘의 개구부 쪽을 액상 초콜릿이 투입된 반구형 틀 쪽으로 향하게 밀착시키는 단계;
(3) 냉각 단계;
(4) 반구형 틀로부터 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘을 분리하는 단계; 및
(5) 액상 커피를 실린지(syringe)를 사용하여 상기 개구부가 폐쇄된 속이 빈 초콜릿 트러플쉘에 주입하는 단계;를 포함하는 커피 함유 초콜릿 트러플쉘의 제조 방법에 있어서,
상기 단계 (1)에서 반구형 틀에 액상 초콜릿의 투입량은 반구형 틀의 30~50%이며, 상기 실린지는 25~27 게이지(Gauge) 크기이고, 상기 커피는 필터에 걸러 미분이 제거된 냉각된 에스프레소인 것을 특징으로 하는 제조 방법.(1) adding a predetermined amount of liquid chocolate to a hemispherical mold;
(2) bringing the opening of the hollow chocolate truffle shell into contact with the hemispherical mold into which liquid chocolate is introduced;
(3) a cooling step;
(4) separating the hollow chocolate trough shell with the opening closed from the hemispherical mold; And
(5) injecting liquid coffee into a hollow chocolate trough shell having the opening closed using a syringe, the method comprising the steps of:
In the step (1), the amount of the liquid chocolate is 30 to 50% of the hemispherical mold in the hemispherical mold, the syringe is 25 to 27 gauge size, and the coffee is filtered to remove the dehydrated espresso ≪ / RTI >
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| KR200260969Y1 (en) | 2001-10-24 | 2002-01-17 | 이종태 | truffle chocolate structure |
| KR20020090443A (en) * | 2001-05-25 | 2002-12-05 | 롯데제과주식회사 | The making-process in chocolate enrober |
| KR200335114Y1 (en) * | 2003-09-22 | 2003-12-06 | 허민 | Sausage having poured inner insertion |
| KR20060054025A (en) | 2004-10-15 | 2006-05-22 | 변기원 | Capsule-typed chocolate having chinese medicine and manufacturing method thereof |
| KR20120086945A (en) | 2011-01-27 | 2012-08-06 | 대저흙사랑영농조합법인 | tomato chocolate and making method thereof |
| KR20130071513A (en) | 2011-12-21 | 2013-07-01 | 우지수 | Rice-cake coated with chocolate shell and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020090443A (en) * | 2001-05-25 | 2002-12-05 | 롯데제과주식회사 | The making-process in chocolate enrober |
| KR200260969Y1 (en) | 2001-10-24 | 2002-01-17 | 이종태 | truffle chocolate structure |
| KR200335114Y1 (en) * | 2003-09-22 | 2003-12-06 | 허민 | Sausage having poured inner insertion |
| KR20060054025A (en) | 2004-10-15 | 2006-05-22 | 변기원 | Capsule-typed chocolate having chinese medicine and manufacturing method thereof |
| KR20120086945A (en) | 2011-01-27 | 2012-08-06 | 대저흙사랑영농조합법인 | tomato chocolate and making method thereof |
| KR20130071513A (en) | 2011-12-21 | 2013-07-01 | 우지수 | Rice-cake coated with chocolate shell and manufacturing method thereof |
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