KR101728510B1 - Manufacturing method of chocolate snack - Google Patents

Abstract

A container formed of edible cookies and having an opening at a first end and a second end opposite to the first end to be hermetically sealed and having a receiving surface defining a receiving portion therein and a hard chocolate having a plurality of pores And a body located in an accommodating portion of the container, and a method of manufacturing the chocolate snack.

Description

Manufacturing method of chocolate snack [0002]

And a method of manufacturing chocolate snacks.

Normally, chocolate snacks are formed by individually packing hard chocolates. These chocolates are melted in their mouths and convey the softness when they are eaten, but it is hard to feel the softness of chocolate when chewed. Therefore, for those who prefer a chewy texture, the preference for snacks is limited.

Another type of chocolate snack has a shape in which a piece of chocolate is coated on one surface of a flat-shaped cookie, which is merely that the flavor of the cake is varied, but the specific texture of the chocolate itself is rather limited .

In order to solve the above problems and / or limitations, it is an object of the present invention to provide a chocolate snack that can improve the texture of chocolate itself and a manufacturing method thereof.

According to an aspect of the present invention, there is provided a container comprising: a container formed of edible cookies and having an opening at a first end and a second end opposed to the first end, the container having a receiving surface defining a receiving portion therein; The width of the first end portion is W1, the width of the second end portion is W2, and the length of the container is L1 A chocolate snack can be provided in which the W1, W2 and L1 satisfy the following equations (1) and (2).

………………………… 식 (1)

... ... ... ... ... ... ... ... ... ... Equation (1)

………………………… 식 (2)

... ... ... ... ... ... ... ... ... ... Equation (2)

The pores may be 0.1 mm to 3.0 mm, and the pores may be contained in the body in a volume ratio of 5 to 50%.

According to another aspect, there is provided a method of preparing a container, the container being formed of edible paste, having an opening at a first end and a second end opposite the first end, the container having a receiving surface defining a receiving portion therein, Mixing the liquid chocolate with a liquid to form a plurality of first pores; injecting the liquid chocolate into the container; placing the container in a chamber and first cooling the chamber; Forming a plurality of second pores in the interior of the chamber by vacuumizing the interior of the chamber; and cooling the chamber by a second cooling to solidify the chocolate to form a body of hard chocolate Wherein when the number of the second pores is larger than the number of the first pores and the height of the liquid chocolate injected into the container is L3, And L3 satisfy the following formula (3).

………………………… 식 (3)

... ... ... ... ... ... ... ... ... ... Equation (3)

Wherein the body includes a first body which is in close contact with the receiving surface and a second body which protrudes outside the first end, and L1 and L2 satisfy the following formula 4).

………………………… 식 (4)

... ... ... ... ... ... ... ... ... ... Equation (4)

According to the embodiments, the body made of hard chocolate having a plurality of pores can smooth the texture unique to chocolate.

In addition, a body made of hard chocolate is housed in a container formed of edible cookies, so that a consumer can chew both the body and the container simultaneously, thereby providing a fresh texture.

It is equipped to be easily handled by the consumer and easy to eat, and individual packaging can be facilitated.

It is possible to provide a snack having a new taste to the consumer by making the shape similar to ice cream.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a configuration of an apparatus for manufacturing chocolate snacks according to an embodiment; FIG.
Figure 2 is a flow chart outlining the steps of a method of making chocolate snacks in accordance with one embodiment.
3 is a cross-sectional view showing a state in which liquid chocolate is injected into a container.
4 is a cross-sectional view of a chocolate snack according to one embodiment.

Embodiments are capable of various transformations, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. The effects and features of the embodiments, and how to accomplish them, will be apparent with reference to the following detailed description together with the drawings. However, the embodiments are not limited to the embodiments described below, but may be implemented in various forms.

Hereinafter, exemplary embodiments will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or corresponding elements throughout the drawings, and a duplicate description thereof will be omitted.

In the following embodiments, the terms first, second, and the like are used for the purpose of distinguishing one element from another element, not the limitative meaning.

In the following examples, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

In the following embodiments, terms such as inclusive or having mean that a feature or element described in the specification is present, and do not exclude the possibility that one or more other features or elements are added in advance.

In the drawings, components may be exaggerated or reduced in size for convenience of explanation. For example, the sizes and thicknesses of the respective components shown in the drawings are arbitrarily shown for convenience of explanation, and the following embodiments are not necessarily drawn to scale.

FIG. 1 is a schematic view showing a configuration of an apparatus for manufacturing a chocolate snack according to an embodiment, and FIG. 2 is a flowchart schematically showing steps of a method of manufacturing a chocolate snack according to an embodiment.

Referring to FIG. 1, an apparatus for manufacturing chocolate snacks according to this embodiment may include an aeration mixing unit 1, an injection unit 2, a deposition unit 3, and a chamber unit 4.

The aeration mixing unit (1) is connected to an injection unit (2). The infusion unit 2 may comprise a storage unit for storing the liquid chocolate and a pumping unit for injecting the liquid chocolate into the aeration mixing unit 1. The storage unit may include a temperature control unit capable of controlling the temperature of the liquid chocolate.

The aireration mixing unit 1 supplied with the liquid chocolate from the injection unit 2 may be provided to air-mix the liquid chocolate to form a plurality of first pores in the liquid chocolate. To this end, it is possible to include a rotating rotor and a stator in the form of a crusher, and to form a plurality of first pores in the liquid chocolate as the liquid chocolate is mixed between the rotor and the stator.

The deposition unit (3) injects the aerated mixed liquid chocolate into the container.

The container into which the chocolate is injected is transferred to the chamber unit 4, which chamber comprises a chamber for accommodating the container, a temperature regulation unit for regulating the temperature inside the chamber, And may include a vacuum unit.

The chocolate snack can be manufactured in the step as shown in FIG. 2 by using the apparatus for producing chocolate snacks as described above.

First, a container is prepared (S1). The container 5 may be formed in a shape as shown in FIG. 3, and may be formed of edible cookies.

The container 5 is provided with a receiving portion 53 therein and the receiving surface 54 defines a receiving portion 53. [ The container 5 includes a receiving portion 53 and a predetermined wall 55 forming a receiving surface 54.

The container 5 may include a first end 51 and a second end 52 opposite to each other. An opening 511 is formed in the first end portion 51 and a second end portion 52 is closed. The second end 52 does not necessarily mean the lowermost end of the container 5 facing the first end 51 but may include the end of the receiving surface 54.

Wherein the width of the first end portion (51) is W1, the width of the second end portion (52) is W2, and the length of the container (5) W2 and L1 may be provided so as to satisfy the following equations (1) and (2).

………………………… 식 (1)

... ... ... ... ... ... ... ... ... ... Equation (1)

………………………… 식 (2)

... ... ... ... ... ... ... ... ... ... Equation (2)

This is because the width W1 of the first end portion 51 is 20 mm to 30 mm when the length L1 of the container 5 is 120 mm and the width W2 of the second end portion 52 is 5 mm to 10 mm. When the container 5 is formed to satisfy the above-mentioned expressions (1) and (2), pore formation can be facilitated in a body formed of chocolate as described later. For example, when L1 / W1 is less than 4, since the opening 511 is too wide, it may become difficult to swell the chocolate in a vacuuming step to be described later. When L1 / W1 is greater than 6, the length of the container 5 is relatively long, so it may be difficult for consumers to sufficiently convey the texture and taste of the chocolate containing pores. Further, when W1 / W2 is less than 2, the width of the second end portion 52 is relatively wide, so that it is difficult to swell the chocolate in the vacuuming step. When W1 / W2 is larger than 6, the opening 511 is relatively wider, so that it is difficult to swell the chocolate.

The container 5 may have a circular section.

Next, liquid chocolate is prepared, and then the liquid chocolate is aerated and mixed to form a plurality of first pores (S2). The liquid chocolate may be in a state of having a certain degree of viscosity by dissolving the chocolate raw material at about 30 to 60 캜. This liquid chocolate is injected into the aireration mixing unit 1 by means of the injection unit 2, as seen in Fig. A plurality of first pores are formed in the liquid chocolate mixed by the aeration mixing unit (1).

Next, the liquid chocolate is injected into the container 5 through the deposition unit 3 (S3). 3, when the height of the liquid chocolate 70 injected into the container 5 is L3, the L1 and L3 can satisfy the following formula (3).

………………………… 식 (3)

... ... ... ... ... ... ... ... ... ... Equation (3)

The liquid chocolate 70 injected into the container 5 is formed with pores 6 including a plurality of first pores 61. When L3 / L1 is less than 0.4, the second body may not be formed to a sufficient height after vacuuming as described later. If L3 / L1 is greater than 0.6, the liquid chocolate 70 may overflow during the vacuum process.

In this state, the container 5 containing the liquid chocolate 70 is transferred to the chamber unit 4, and the chamber of the chamber unit 4 is first cooled to about 20 캜 (S4). The viscosity of the liquid chocolate 70 is increased by the first cooling.

Next, the inside of the chamber is evacuated to form a plurality of second pores 62 in the interior of the chocolate (S5). Next, the chamber is secondly cooled to form a body (6) having a plurality of pores 7 are formed (S6). The pores (6) include a plurality of second pores (62).

The vacuum is preferably about 400 to 600 mmHg, so that the first pores contained in the liquid chocolate become seeds, and the first pores become larger, so that the liquid chocolate also swells up. Accordingly, the second pores larger in number and larger in number than the first pores are formed in the interior of the chocolate. When the chocolate is solidified by second cooling the chamber in the state where the second pores are formed in the chocolate, as shown in FIG. 4, the state where the plurality of second pores 62 are contained in the body 7 made of hard chocolate .

The body 7 may be in tight contact with the receiving surface 54 defining the receiving portion 53 of the container 5. The body 7 may include a first body 71 closely attached to the receiving surface 54 and a second body 72 protruding outside the first end 51. In this case, when the length of the second body 72 is L2, the L1 and L2 may be provided so as to satisfy the following formula (4).

………………………… 식 (4)

... ... ... ... ... ... ... ... ... ... Equation (4)

This is because the length L2 of the second body 72 is 5 mm to 20 mm when the length L1 of the container 5 is 120 mm as described above. When L1 / L2 is less than 6, hard chocolate does not give a feeling of protruding from the container 5, so it is difficult for the user to give a visual aesthetic unique to the present invention. When L1 / L2 is larger than 24, So that it can overflow in the manufacturing process.

The second pores 62 may be 0.1 mm to 3.0 mm in size, and the second pores 62 may be contained in the body 7 in a volume ratio of 5 to 50%. If the second pore 62 is too small or too small, the soft texture can be reduced, and if the second pore 62 is too large and large, the feeling of chewing the chocolate can be reduced.

The present invention has been described above with reference to preferred embodiments. It will be understood by those skilled in the art that the present invention may be embodied in various other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

1: Aeration mixing unit
2: injection unit
3: Deposition unit
4: Chamber unit
5: container
51: first end 52: second end
53: receptacle 54: receptacle
6: Groundwork
61: first pore 62: second pore
7: Body
71: first body 72: second body

Claims (5)

delete delete delete Preparing a container formed of edible sweeteners, the container having an opening at a first end and a second end opposite to the first end to be hermetically sealed, the container having a receiving surface defining a receiving portion therein;
Forming a plurality of first pores by aeration mixing the liquid chocolate dissolved at 30 to 60 占 폚;
Injecting the liquid chocolate into the container;
Placing the vessel in a chamber with the opening open, and first cooling the chamber to 20 占 폚;
The chamber is evacuated to 400 to 600 mmHg to form a plurality of second pores larger than the first pore in the chocolate while the container is positioned inside the chamber with the opening being open, Causing the chocolate to protrude out of the opening of the container within the chamber; And
And second cooling the chamber to solidify the chocolate to form a body of hard chocolate located in the receiving portion of the container with the opening open,
Wherein the body includes a first body which is in close contact with the receiving portion and a second body which protrudes outside the opening of the container,
L2, and L3 satisfy the following expressions (4) and (5): L3 = L3 + L3 L3 = L3 Lt; / RTI >
&Quot; (4) "

&Quot; (5) "

The width of the first end is W1, and the length of the container is L1, W1 and L1 satisfy the following formula (6).
&Quot; (6) "

5. The method of claim 4,
And a width of the second end is W2, the W1 and W2 satisfy the following formula (7).
&Quot; (7) "

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