KR102307631B1 - Manufacturing method of whiskey chocolate - Google Patents

Abstract

The present invention relates to a method for manufacturing chocolate, and more specifically, it is not a method of pouring whiskey syrup, but a syrup bag is first prepared and the surface of the syrup bag is coated with chocolate to complete, so that chocolate shell production such as shape work is required separately The operation is very convenient, especially in the process of pouring whiskey syrup, and it prevents the chocolate from flowing down and damaging the appearance of the chocolate. It prevents breakage and makes it possible to shape the panned flour using a syrup mold that can produce various shapes, so that the shape of chocolate can be diversified in appearance, such as a wine bottle or animal shape, and also using a syrup injector Thus, it relates to a method for manufacturing whiskey chocolate to enable easy handling of syrup.

Description

Whiskey chocolate manufacturing method {Manufacturing method of whiskey chocolate }

The present invention relates to a chocolate manufacturing method, and more particularly, a whiskey chocolate manufacturing method that allows liquid whiskey to be formed inside the chocolate, but enables simple manufacturing and maintenance of the aesthetics of the chocolate surface

In general, chocolate is a processed cacao product extracted from the seeds of the Theobroma cacao tree - cacao butter, cacao mass, and cacao powder mixed and molded with sugars, oils and fats, dairy products and food additives, and more than 20% of processed cacao products products that contain Chocolate is classified into dark, milk, and white chocolate according to the content of processed cacao products. According to reports, chocolate contains four times more polyphenols than green tea, and their high antioxidant activity is excellent for preventing cardiovascular disease and cancer. It is known to be effective in preventing obesity by stimulating the secretion of leptin, a hormone that regulates fat metabolism, and activating fat metabolism. In addition, it has been found that the skin moisturizing, skin aging inhibition and anti-inflammatory effects are high. In recent years, as the nutritional value of dark chocolate has been attracting attention along with the well-being atmosphere, the demand for products has surged, expanding the chocolate market, and the tendency to diversify and upgrade products is becoming clearer.

Accordingly, in recent years, in order to pursue the diversification of chocolate, such as Patent Application Registration No. 10-1280877, a method of manufacturing chocolate using plums, Patent Application Registration No. 10-0816874, Patent Application Registration No. 10-1733863 and Similarly, chocolate using ginseng has been proposed, and due to the continuous development of such chocolate, development is in progress to provide various flavors and aromas, as well as to improve the nutritional effects of chocolate as well as the unique taste and nutritional effect.

In addition, in recent years, chocolate has been proposed that allows alcoholic beverage lovers to consume alcoholic beverages together with chocolate by filling the interior of chocolate for adult chocolate intake. First, a chocolate shell with an open top is prepared to inject the alcoholic beverage of, and alcoholic beverages such as whiskey are injected and filled therein, and then the opened opening is closed using a separate chocolate or the like.

However, in the case of mainstream chocolate as described above, there was a considerable inconvenience for producing the shape of the chocolate shell, and in particular, there was a problem that the injection of the syrup through the relatively narrow opening of the chocolate shell was inconvenient and flowed to the outside, thereby damaging the appearance of the chocolate.

In addition, it is very difficult to finish the operation by covering the opening again after the syrup is injected, and it is very inconvenient, such as needing to refinish the exterior after the closing process. there was.

In addition, in the case of a chocolate shell forming a space in the interior, there is a problem that is limited to a normal circular shape, such as that it is not easy to manufacture the shape.

Korean Patent Registration No. 10-1280877. Korean Patent Registration No. 10-0816874. Korean Patent Registration No. 10-1733863. Korean Patent Registration No. 10-1320458.

The present invention was devised to solve the above problems. Instead of injecting whiskey syrup, a syrup bag is first prepared and the surface of the syrup bag is coated with chocolate to complete the chocolate shell production, such as shape work. The operation is very convenient, especially in the process of pouring whiskey syrup, and it prevents the chocolate from spilling out and damaging the appearance of the chocolate. It is an object of the present invention to provide a method for producing whiskey chocolate to prevent damage in the process.

In addition, the present invention provides a whiskey chocolate manufacturing method for enabling the shape of the panned flour to be formed using a syrup mold capable of producing various shapes, so that the shape of chocolate can be diversified in appearance such as a wine bottle or an animal shape. it has a purpose

In addition, it is an object of the present invention to provide a whiskey chocolate manufacturing method for enabling easy handling of syrup using a syrup injector.

As a specific means for achieving the above object, a syrup manufacturing step of preparing a whiskey syrup using sugar, water, and whiskey;

A syrup mold forming step of forming a syrup mold with a shape corresponding to the shape of chocolate to be manufactured using starch and flour;

A syrup bag manufacturing step of injecting whiskey syrup into the molded syrup mold using a syrup injector to prepare a bag;

Chocolate coating step of coating the dark chocolate tamboured on the surface of the prepared syrup bag; and

Perform a curing step of curing the coated chocolate at room temperature,
The syrup mold forming step is
starch panning step of gelatinizing starch and panning it on a tray;
A first application step of applying the baked flour to the top surface of the panned starch using a sieve to a thickness of 2-3 mm; and
By using a mold corresponding to the shape of chocolate, the upper surface coated with baked flour is stamped to form a syrup mold forming a number of "grooves",
The syrup bag manufacturing step is,
A syrup injection step of injecting the prepared whiskey syrup into a syrup mold using a syrup injector;
a second application step of applying baked flour to a thickness of 2-3 mm on the upper surface of the injected whiskey syrup;
A syrup curing step in which the baked flour is adsorbed to the surface of the injected syrup by curing at room temperature for 24 hours or more in a state in which the baked flour is applied to form a film; and
Remove the hardened whiskey syrup with the film formed from the syrup mold and remove the baked flour on the surface to complete the syrup bag,
The mold is
a pressure bar formed longer than the length of the tray; and
It is configured to include a plurality of molding protrusions formed along the length of the pressure bar in the lower part of the pressure bar,
In the forming step,
A syrup mold is formed by pressurizing the upper surface of the panned starch with the molding protrusion so that both ends of the pressure bar are supported on both sides of the upper end of the tray,
The syrup injector,
an injector body having an inverted cone shape that is wide at the upper part and gradually narrows toward the lower part, and forms a syrup accommodating space open to the upper part inside, and an outlet port communicating with the syrup accommodating space at the bottom; and
A lever support with a mounting part mounted on the upper part of the injector body and a handle part that can be gripped by the user, an opening/closing lever that is hinged at the upper part of the mounting part and provided with a spring to provide up-and-down rotational force in the front; It consists of a discharge control port made of an opening/closing rod that controls the opening and closing of the discharge port of the injector body,
In the syrup injection step,
With the whiskey syrup manufactured in the syrup accommodating space filled, the outlet is positioned on the syrup frame and the opening/closing lever is operated to open the opening and closing rod and enable automatic dispensing and injection of whiskey syrup.

In this case, the syrup preparation step is,

A sugar water production step of mixing 58-63 wt% of sugar and 23-27 wt% of water with respect to 100 wt% of the total whiskey syrup and stirring while heating to 100°C to obtain sugar water and aging it again at room temperature for 10 to 15 minutes; and

This can be achieved by performing a whiskey mixing step of further mixing and stirring 12 to 17% by weight of whiskey based on 100% by weight of the total whiskey syrup in the prepared sugar water to complete the whiskey syrup.

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As described above, the whiskey chocolate manufacturing method of the present invention facilitates the production of chocolate filled with whiskey syrup through a simple operation. It is possible to obtain the effect of further improving the productivity, such as preventing the chocolate from being damaged due to the finishing work such as.

In addition, since it is possible to simply use a syrup mold to shape the chocolate, it is possible to obtain the effect that various shapes of chocolate can be manufactured only by replacing the syrup mold.

In addition, it is possible to obtain a very convenient effect of handling syrup, such as enabling convenient injection into a syrup mold for preparing a syrup bag using a syrup injector.

1 is an overall process diagram of the method for manufacturing whiskey chocolate of the present invention.
Figure 2 is a main view of the mold of the method for manufacturing whiskey chocolate of the present invention.
Figure 3 is a process diagram of the syrup mold forming step of the method for manufacturing whiskey chocolate of the present invention.
Figure 4 is a schematic view of the syrup injector of the method for manufacturing whiskey chocolate of the present invention.
5 is a process diagram of the syrup bag manufacturing step of the method for manufacturing whiskey chocolate of the present invention.
Figure 6 is a simplified diagram of the chocolate coating step of the method for manufacturing whiskey chocolate of the present invention.

The terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

Therefore, the configuration shown in the embodiments and drawings described in the present specification is only the most preferred embodiment of the present invention, and does not represent all the technical spirit of the present invention, so they can be substituted at the time of the present application It should be understood that various equivalents and modifications may be made.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is an overall process diagram of the method for manufacturing whiskey chocolate of the present invention.

As shown in FIG. 1, the whiskey chocolate manufacturing method of the present invention includes a syrup manufacturing step (S100), a syrup mold forming step (S200), a syrup bag manufacturing step (S300), a chocolate coating step (S400), and a curing step ( S500) is performed.

First, the syrup manufacturing step (S100) is,

In manufacturing the whiskey chocolate of the present invention, whiskey syrup to be filled in the chocolate is prepared.

To this end, whiskey syrup is prepared using sugar, water, and whiskey, by performing a sugar water production step (S110) and a whiskey mixing step (S120).

First, in the sugar water manufacturing step (S110), the prepared sugar and water are used, but 58 to 63% by weight of sugar and 23 to 27% by weight of water are first mixed with 100% by weight of the entire whiskey syrup and mixed until 100℃ It is stirred while heating to obtain sugar water.

In addition, the sugar water obtained as described above should be naturally aged for 10 to 15 minutes at room temperature. At this time, the aging of the sugar water is to increase the depth of sweetness by naturally aging it at room temperature due to the nature of the sugar being mixed with water.

Thereafter, in the whiskey mixing step (S120), whiskey syrup is completed by mixing and stirring 12 to 17% by weight of whiskey with respect to 100% by weight of the total whiskey syrup in the sugar water obtained above.

At this time, in the present invention, by applying the whiskey having an alcohol concentration of 20 to 30%, it will be possible to minimize the ingestion feeling and intoxication with the alcohol component when ingested. When applied below, the taste of whiskey may be reduced due to the sweetness of sugar water, and when added above that, the taste of whiskey is stronger than sweetness, which may give a feeling of rejection when consumed. do.

That is, in the syrup manufacturing step (S100), in manufacturing the whiskey chocolate, the whiskey syrup filled in the chocolate is prepared.

The syrup mold forming step (S200) is,

In manufacturing the whiskey chocolate of the present invention, a syrup mold corresponding to the shape of the chocolate to be manufactured is molded.

To this end, the syrup mold forming step (S200) is performed by performing the starch panning step (S210), the first application step (S220), and the forming step (S230).

First, in the starch panning step ( S210 ), starch is gelatinized as shown in FIG. 3A , and the gelatinized starch is panned on a tray having a predetermined height.

Thereafter, in the first application step (S220), as shown in FIG. 3 (b), the baked flour is filtered on the upper surface of the panned starch using a sieve and only fine powder is applied, but applied to a thickness of about 2-3 mm. will do

At this time, as described above, when the flour is applied to 2 to 3 mm, if it is applied to 2 mm or less, the flour is absorbed into the whiskey syrup injected in the syrup bag manufacturing step (S300) to be described later, and a film to be described later cannot be obtained, 3 mm When applied above, it is possible to create a smooth film, but it is mixed with the injected whiskey syrup, and the amount of the whiskey syrup is minimized, and wheat flour is wasted unnecessarily.

Thereafter, the forming step (S230) is a syrup mold forming a plurality of “grooves” by pressing using a mold 200 corresponding to the shape of chocolate on the upper surface to which the flour is applied as described above, as shown in FIG. 3(c). (10) (10') is molded.

Meanwhile, in the mold 200 applied in the present invention, with reference to FIG. 2 , first, a flat bar-shaped pressing bar 210 having a length longer than the length of the tray is configured.

And a plurality of forming protrusions 220 and 220' suitable for a shape to be formed along the longitudinal direction are formed under the pressure bar 210 .

At this time, the molding protrusions 220 and 220' are not limited, and can be configured in various ways, such as a wine bottle, an animal shape, a figure, and the like.

Accordingly, in the forming step (S230), the mold 200 is used, but the forming protrusions 220 and 220 ′ are placed on the upper portion of the starch coated with flour so that both sides of the pressure bar 210 are supported on both sides of the upper end of the tray. It is possible to form the syrup molds 10 and 10' by pressing.

That is, in the syrup mold forming step (S200), a plurality of syrup molds 10 and 10 ′ are formed in the gelatinized starch, but they correspond to the molding protrusions 220 and 220 ′ quickly and conveniently using the mold 200 . It is possible to mold the syrup molds 10 and 10'.

The syrup bag manufacturing step (S300),

In manufacturing the whiskey chocolate of the present invention, syrup is injected into the syrup molds 10 and 10' obtained as described above to obtain a syrup bag 20 filled with whiskey syrup therein.

To this end, the syrup bag manufacturing step (S300) is performed by performing the syrup injection step (S310), the second application step (S320), the syrup curing step (S330), and the flour removal step (S340) with reference to FIG. 5 . do.

First, the syrup injection step (S310) is performed by injecting syrup into the syrup molds 10 and 10' as shown in FIG. Infusion of syrup is carried out.

At this time, the syrup injector 300 is first made of a stainless material with reference to FIG. 4 , and the injector body 310 is configured in an inverted cone shape that is wide at the upper part and gradually narrows toward the lower part.

At this time, the injector body 310 has a syrup accommodating space 311 capable of accommodating the contents, that is, whiskey syrup, is formed therein, and at the lower end is communicated with the syrup accommodating space 311 and an outlet capable of discharging the accommodated whiskey syrup 312 is configured to pass through.

In addition, the syrup injector 300 is configured with a discharge intermittent opening 320 that controls the opening and closing of the discharge port 312 .

At this time, the discharge intermittent sphere 320 is first configured with a lever support 321 mounted on the injector body 310 , and the lever support 321 is a mounting part that is fixed across the central upper end of the injector body 310 . (321a), the end of the mounting portion (321a) is configured with a handle portion (321b) extending while forming a downward inclination to the outside of the injector body (310).

In addition, an opening/closing lever 322 is fixed to the lever support 321 to control the operation of the opening/closing rod 323 to be described later in the discharge intermittent opening 320 .

At this time, the opening/closing lever 322 is hinged at a position eccentric from the upper center of the mounting part 321a to one side, and the rear side, that is, the handle part 321b side is configured to be loaded with a spring 322a, and the front side is the mounting part While located in the center of the 321a, it is in close contact with the mounting portion 321a by the spring 322a force and is configured to rotate up and down by vertical pressure from the rear.

In addition, an opening/closing rod 323 for intermittent opening and closing of the discharge port 312 of the injector body 310 is configured in the discharge intermittent opening 320 while vertically lifting and lowering by the operation of the opening and closing lever 322 .

At this time, in the present invention, the opening/closing rod 323 is configured to have a weight, but first, the upper part passes through the center of the mounting part 321a and the front of the opening/closing lever 322 to vertically flow, and a blocking protrusion 323a at the upper end. is formed, and a "sphere" type opening/closing ball 323b having a weight for opening and closing the outlet 312 by being in close contact with the upper end of the outlet 312 is configured at the lower end thereof.

That is, when the opening/closing rod 323 is pressed by applying an external force to the rear upper portion of the opening/closing lever 322, the front side hangs the locking protrusion 323a of the opening/closing rod 323 and lifts it upward to release the opening/closing ball 323b to the outlet. It is separated from and opened from 312 .

Accordingly, in the syrup injection step (S310), the handle part 321b is gripped and the outlet 312 in the state that the whiskey syrup manufactured in the syrup receiving space 311 is accommodated in the injector body 310 and the syrup mold 10 (10) ( 10'), pressurizing the opening/closing lever 322 and raising the opening/closing rod 323 to open the outlet 312 and discharge whiskey syrup and inject it into the syrup molds 10 and 10' When an appropriate amount is injected, the pressing force is released to lower the opening/closing rod 323 and closing the outlet 312 using the opening/closing ball 323b. The handling of the whiskey syrup is made very easy, such as avoiding wastage.

Thereafter, in the second application step (S320), as shown in FIG. 5(b), the flour baked on the upper surface of the whiskey syrup injected into the syrup molds 10 and 10' is filtered using a sieve and fine powder. However, it is applied to a thickness of about 2-3 mm.

At this time, as described above, when the flour is applied to 2-3 mm, if it is applied to less than 2 mm, the flour is absorbed into the injected whiskey syrup and a film cannot be obtained. It is mixed with the aged whiskey syrup to minimize the amount of the whiskey syrup, and it is to waste flour unnecessarily, so it is most preferable to apply it at 2-3 mm.

Thereafter, the syrup curing step (S330) is cured at room temperature for 24 hours or more in the state in which the baked flour is coated as described above, as in (c) of 5, so that the baked flour is adsorbed to the surface of the syrup to form a film.

At this time, if the curing time is performed for more than 24 hours, if curing is performed for less than 24 hours, the surface on which the flour is adsorbed is not hardened and a film is not formed. As it is hardened for more than 24 hours, the smooth adsorption of flour and the formation of a film on the surface are possible.

Thereafter, in the flour removal step (S340), as shown in (d) of 5, the whiskey syrup having a film formed on the surface is taken out from the syrup molds 10 and 10', and the baked flour attached to the surface is applied with a brush, etc. You have to brush it off to remove it.

That is, in the syrup bag manufacturing step (S300), whiskey syrup is injected into the syrup molds 10 and 10', and the baked wheat furniture is coated and cured on the surface of the whiskey syrup to form a film, so that the liquid whiskey syrup is filled inside. , it is possible to obtain a syrup bag 20 corresponding to the shape of the chocolate to be manufactured.

In the chocolate coating step (S400), the chocolate is coated on the surface of the syrup bag 20 obtained as described above in manufacturing the whiskey chocolate of the present invention.

For this, first, with reference to FIG. 6, a liquid chocolate having a viscosity is prepared by tampering with normal dark chocolate, and coating is performed by immersing the syrup bag 20 obtained in the tampered dark chocolate and scooping it out. .

That is, in the chocolate coating step ( S400 ), by coating the chocolate on the surface of the syrup bag 20 , the whiskey chocolate 30 can be obtained in the shape of the syrup bag 20 .

Thereafter, in the curing step (S500), in manufacturing the whiskey chocolate of the present invention, the chocolate coated as described above is naturally cured at room temperature to complete the whiskey chocolate.

As described above, the whiskey chocolate manufacturing method of the present invention is not a method of injecting syrup into a chocolate shell, but a pouch manufacturing and coating formation of whiskey syrup. The damage is minimized in the mold, and various shapes of chocolate can be manufactured by using the easy replacement of the molding protrusion of the mold.

S100: syrup manufacturing step S200: syrup mold forming step
S300: syrup bag manufacturing step S400: chocolate coating step
S500: curing step
200: mold 210: pressure bar
220: molding protrusion
300: syrup injector 310: injector body
311: syrup receiving space 312: outlet
320: discharge control port 321: lever support
321a: mounting part 321b: handle part
322: opening/closing lever 322a: spring
323: opening and closing rod 323a: stumbling block
323b: opening and closing ball

Claims (4)

A syrup manufacturing step of preparing whiskey syrup using sugar, water, and whiskey (S100);
A syrup mold forming step (S200) of forming a syrup mold having a shape corresponding to the shape of the chocolate to be manufactured using starch and flour;
Syrup bag manufacturing step (S300) of injecting whiskey syrup into the molded syrup mold using a syrup injector to prepare a bag;
A chocolate coating step (S400) of coating the tampered dark chocolate on the surface of the prepared syrup bag and a curing step (S500) of curing the coated chocolate at room temperature are performed,
The syrup mold forming step (S200) is,
starch panning step (S210) of gelatinizing starch and panning it on a tray;
A first application step (S220) of applying the baked flour to the top surface of the panned starch using a sieve to a thickness of 2 to 3 mm; and
A molding step (S230) of forming a syrup mold forming a plurality of “grooves” by stamping the upper surface coated with baked flour using a mold 200 corresponding to the shape of chocolate is performed.
The syrup bag manufacturing step (S300),
Syrup injection step (S310) of injecting the prepared whiskey syrup into the syrup mold using the syrup injector 300;
A second application step (S320) of applying baked flour to a thickness of 2-3 mm on the upper surface of the injected whiskey syrup;
A syrup curing step (S330) of curing the baked flour at room temperature for 24 hours or more in a state in which the baked flour is applied so that the baked flour is adsorbed on the surface of the injected syrup to form a film; and
The film-formed hardened whiskey syrup is taken out of the syrup mold, and the flour removal step (S340) of removing the baked flour on the surface to complete the syrup bag is performed.
The mold 200,
a pressing bar 210 formed longer than the length of the tray; and
It is configured to include a plurality of forming protrusions 220 and 220 ′ formed along the length of the pressing bar 210 in the lower portion of the pressing bar 210 ,
In the forming step (S230),
Forming a syrup mold by pressurizing the upper surface of the panned starch by pressing the molding protrusions 220 and 220' so that both ends of the pressure bar 210 are supported on both sides of the upper end of the tray,
The syrup injector 300,
The upper part is wide and it forms an inverted cone shape gradually narrowing toward the lower part, and the syrup receiving space 311 is opened to the upper part inside, and the injector body 310 is formed with the outlet 312 communicating with the syrup receiving space 311 at the lower end. ); and
A lever support 321 comprising a mounting portion 321a mounted on the upper end of the injector body 310 and a handle portion 321b that can be gripped by the user, and the mounting portion 321a are hinged on the upper portion and a spring 322a is installed in the front An opening/closing lever 322 that gives a vertical rotational force, and an opening/closing rod 323 that controls the opening and closing of the outlet 312 of the injector body 310 while operating up and down by the operation of the opening/closing lever 322 ( 320), including,
In the syrup injection step (S310),
With the whiskey syrup manufactured in the syrup accommodating space 311 filled, the outlet 312 is positioned on the syrup frame and the opening/closing lever 322 is operated to open the opening/closing rod 323 and automatic discharge and injection of whiskey syrup is possible. Whiskey chocolate manufacturing method, characterized in that
The method of claim 1,
The syrup manufacturing step (S100),
A sugar water manufacturing step of mixing 58-63% by weight of sugar and 23-27% by weight of water with respect to 100% by weight of the entire whiskey syrup and heating it to 100° C. while stirring to obtain sugar water and aging it again at room temperature for 10 to 15 minutes ( S110); and
Whiskey chocolate manufacturing method, characterized in that performing a whiskey mixing step (S120) of further mixing and stirring 12 to 17% by weight of whiskey with respect to 100% by weight of the total whiskey syrup in the prepared sugar water to complete the whiskey syrup.
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