KR102331729B1 - method for manufacturing candy in chocolate and candy in chocolate manufactured with this - Google Patents

Abstract

The present invention relates to a method for manufacturing a chocolate-packed candy, and to a chocolate-packed candy manufactured through the same. The chocolate product manufactured through this is about candy.

Description

Method for manufacturing candy in chocolate and candy in chocolate manufactured through same

The present invention relates to a method for manufacturing a chocolate-packed candy, and to a chocolate-packed candy manufactured through the same. The chocolate product manufactured through this is about candy.

Candy is a generic term for sweets whose main ingredient is sugar. In general, candies are manufactured by mixing additives such as starch syrup and sugar based on artificial flavor or artificial color, heating it to high temperature, and concentrating it, then cooling and molding.

In general, candy maintains a hard state, so people with weak teeth prefer a form of candy that is easy to break with a crunchy texture because it contains a lot of air bubbles.

In addition, in general, candy maintains its hard state, which can damage the mouth and teeth, and only feel the flavor when put in the mouth for the first time. Even so, I can't get the right flavor. In addition, candy has a drawback in that it is easy to attach to the teeth when chewed in the mouth due to its unique stickiness.

Therefore, the inventors of the present invention have attempted to develop a candy that can be enjoyed by anyone, regardless of age or sex, by supplementing the disadvantages of the aforementioned candy.

Korea Registered Patent No. 1911448 (published date: 2017.08.16) Korean Patent No. 1698217 (published on March 30, 2011)

The present invention has been devised in view of the above points, and it does not adhere to teeth when chewed in the mouth, and has excellent crispy texture and excellent flavor as well as a method for manufacturing a chocolate candy cane and a chocolate product manufactured through the same aims to provide

In order to solve the above problems, the method for producing a chocolate-packed candy of the present invention comprises a first step of preparing sugar syrup by mixing water, disaccharides and flavorings, mixing and cooling a coloring agent and citric acid with the sugar syrup to make a base dough A second step of preparing a chocolate mixture by preparing a mixture and cooling the sugar syrup to prepare a coated dough, mixing and cooling unsalted butter and chocolate, the base dough is the entire chocolate mixture A third step of manufacturing the first candy base by wrapping to wrap, stretching the first candy base in one direction while maintaining the temperature of the first candy base at 90 to 120° C. The fourth step of manufacturing the second candy base by repeating the process of folding and overlapping the candy base in the same direction as the stretching direction 30 to 50 times, wrapping the coating dough so that the entire second candy base is wrapped. It may include a fifth step of manufacturing the third candy base and a sixth step of stretching the third candy base in one direction and then cutting it to produce a chocolate-packed candy.

According to a preferred embodiment of the present invention, in the first step of the method for manufacturing chocolate candies of the present invention, 400 to 600 parts by weight of disaccharides are mixed at a temperature of 140 to 180° C. for 10 to 40 minutes with respect to 100 parts by weight of water. Step 1-1 to prepare a mixed solution and a first-2 step of preparing sugar syrup by mixing spices with the mixed solution.

According to a preferred embodiment of the present invention, the disaccharide may be a mixture of malt syrup and sugar in a weight ratio of 1: 3 to 5.

According to a preferred embodiment of the present invention, the chocolate mixture prepared in the second step of the method for manufacturing the chocolate product of the present invention may be a mixture of unsalted butter and chocolate in a weight ratio of 1: 1.5 to 3.5.

According to a preferred embodiment of the present invention, the chocolate product of the present invention prepared in the third step of the manufacturing method of the candy is based on the total weight of the first candy base, 96 to 99% by weight of the base dough and 1 to the chocolate mixture It may be included in 4% by weight.

According to a preferred embodiment of the present invention, the stretching in the fourth step of the method for manufacturing the chocolate candy of the present invention may be performed so that the length of the first candy base is 60 to 90 cm.

According to a preferred embodiment of the present invention, the third candy base prepared in the fifth step of the chocolate product manufacturing method of the present invention comprises 70 to 90 wt% of the second candy base and 70 to 90 wt% of the coated dough based on the total weight%. It may be included in an amount of 10 to 30% by weight.

On the other hand, the chocolate product of the present invention candies are manufactured by the above-mentioned method for manufacturing the chocolate product of the present invention.

The chocolate product of the present invention is a method for producing a candy and a chocolate product manufactured through the method not only does not adhere to the teeth when the candy is put in the mouth and chewed, but also has excellent crispy texture and excellent flavor.

Hereinafter, with reference to the accompanying drawings, the embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily implement them. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and the same reference numerals are added to the same or similar elements throughout the specification.

The manufacturing method of the chocolate product of the present invention includes the first to sixth steps.

First, in the first step of the method for producing a chocolate product of the present invention, sugar syrup may be prepared by mixing water, disaccharides and flavoring.

Specifically, the first step of the method for producing a chocolate product of the present invention may include steps 1-1 and 1-2.

In step 1-1 of the method for manufacturing the chocolate candy of the present invention, 400 to 600 parts by weight of disaccharide, preferably 450 to 550 parts by weight, may be mixed to prepare a mixed solution based on 100 parts by weight of water. If it is out of the sub-range, there may be a problem of reduced texture and flavor.

In addition, the mixing of step 1-1 may be carried out at a temperature of 140 to 180° C., preferably 150 to 170° C. for 10 to 40 minutes, preferably 15 to 30 minutes, and if the mixing temperature is within the stated range If it is out of the way, there may be a problem of reduced texture and flavor.

In addition, the disaccharide may be a mixture of malt syrup and sugar in a weight ratio of 1: 3 to 5, preferably 1: 3.5 to 4.5 by weight.

Next, in Steps 1-2 of the method for producing a chocolate product of the present invention, a flavoring agent may be mixed with the mixture prepared in Step 1-1 to prepare a candy syrup. Specifically, in the first and second steps of the method for producing a chocolate product of the present invention, a sugar syrup may be prepared by mixing 0.1 to 2.0 parts by weight, preferably 0.3 to 1.0 parts by weight, of a flavoring, with respect to 100 parts by weight of the mixed solution, , If the flavor is mixed in less than 0.1 parts by weight, there may be a problem in that the sweetness of the disaccharide is stronger than the desired flavor, and if it is mixed in more than 2.0 parts by weight, the flavor is too strong and the original taste of the candy is lost. .

In addition, the mixing of steps 1-2 may be performed for 10 to 100 seconds, preferably 40 to 80 seconds.

Next, in the second step of the method of manufacturing the chocolate product of the present invention, the base dough material, the coated dough material, and the chocolate mixture may be prepared in an independent process.

Specifically, in the second step of the method for producing a chocolate product of the present invention, a base dough can be prepared by mixing and cooling the color and citric acid in the sugar syrup prepared in the first step, preferably, 100 weight of sugar syrup Based on the parts, 0.1 to 5.0 parts by weight of the dye, preferably 0.5 to 3.0 parts by weight and 0.2 to 7.0 parts by weight of citric acid, preferably 0.8 to 5.0 parts by weight, may be mixed to prepare a base dough. Citric acid is a food additive widely used as a natural preservative and acidity control function. If citric acid is mixed in less than 0.2 parts by weight, there may be a problem that it is difficult to citrate the preservative effect, and when mixed in excess of 7.0 parts by weight, the flavor is lowered. there may be In addition, in preparing the base dough, cooling may be performed at a temperature of 15 to 35° C., preferably 25 to 30° C. for 10 to 100 seconds, preferably 45 to 75 seconds.

In addition, in the second step of the method for producing a chocolate product of the present invention, a coating dough may be prepared by mixing and cooling the dye in the sugar syrup prepared in the first step, preferably based on 100 parts by weight of the sugar syrup. , 0.1 to 5.0 parts by weight of the dye, preferably 0.5 to 3.0 parts by weight, can be mixed to prepare a coating dough. In addition, the coating dough may be further mixed with 0.2 to 7.0 parts by weight of citric acid, preferably 0.8 to 5.0 parts by weight, based on 100 parts by weight of sugar syrup. In addition, in preparing the coating dough, cooling may be performed at a temperature of 15 to 35° C., preferably 25 to 30° C., for 10 to 100 seconds, preferably 45 to 75 seconds.

In addition, in the second step of the method for producing a chocolate product of the present invention, a chocolate mixture can be prepared by mixing and cooling unsalted butter and chocolate, and preferably, unsalted butter and chocolate are mixed in a weight ratio of 1: 1.5 to 3.5, More preferably, it is possible to prepare a chocolate mixture by mixing in a weight ratio of 1: 2.0 to 3.0, and if the weight ratio is out of the stated weight ratio, there may be a problem of reduced texture and flavor. In addition, in preparing the chocolate mixture, cooling may be performed at a temperature of 15 to 35° C., preferably 25 to 30° C., for 10 to 100 seconds, preferably 45 to 75 seconds.

Next, in the third step of the method for producing a chocolate product of the present invention, the first candy base is prepared by wrapping the base dough prepared in the second step to wrap the entire chocolate mixture prepared in the second step can do.

At this time, the first candy base is 96 to 99% by weight of the base dough and 1 to 4% by weight of the chocolate mixture, preferably 97 to 98.5% by weight of the base dough, and 1.5 to 3.0% by weight of the chocolate mixture, based on the total weight% may be included, and if it is out of the stated weight %, there may be a problem of reduced texture and flavor.

Next, in the fourth step of the method for producing a chocolate product of the present invention, the temperature of the first candy base prepared in the third step is maintained at 90 ~ 120 ℃, preferably at 100 ~ 110 ℃, The second candy base can be manufactured by stretching the candy base in one direction and repeating the process of folding and stacking the stretched first candy base in the same direction as the stretching direction 30 to 50 times, preferably 35 to 45 times. At this time, if the temperature of the first candy base is less than 90°C, there may be a problem that the first candy base is hardened and the second candy base cannot be manufactured. 2There may be a problem that Candy Base cannot be manufactured. In addition, if the process of stretching the first candy base in one direction and folding and stacking the stretched first candy base in the same direction as the stretching direction is repeated less than 30 times, there may be a problem in that the texture and flavor are deteriorated, 50 If it is repeated more than once, there may be a problem in that the first candy base is hardened and the second candy base cannot be manufactured. In addition, the stretching in the fourth step may be performed so that the length of the first candy base in the stretching direction is 60 to 90 cm, preferably 70 to 80 cm, and if the length is out of the stated range, the manufacturing efficiency is significantly reduced there may be a problem with

Meanwhile, in the fourth step, the first candy base and the second candy base may each independently maintain a viscosity of 500 to 7000 cps, preferably 1000 to 5000 cps.

Next, in the fifth step of the method for manufacturing the chocolate candy of the present invention, the third candy base is prepared by wrapping the coating dough prepared in the second step to wrap the entire second candy base in the third step. can do.

At this time, the third candy base comprises 70 to 90 wt% of the second candy base and 10 to 30 wt% of the coated dough, preferably 75 to 85 wt% of the second candy base and 15 wt% of the coated dough, based on the total weight% of the third candy base. It may be included in an amount of ~ 25% by weight, and if it deviates from the stated weight%, there may be a problem of reduced texture and flavor.

Meanwhile, in the fifth step, the third candy base may independently maintain a viscosity of 500 to 7000 cps, preferably 1000 to 5000 cps.

Finally, in the sixth step of the method for producing a chocolate product of the present invention, the third candy base prepared in the fifth step is stretched in one direction and then cut, and then the chocolate product can be manufactured.

On the other hand, the chocolate product of the present invention can be manufactured by the method for manufacturing the chocolate product mentioned above, and the chocolate product of the present invention does not adhere to the teeth when the candy is put in the mouth and chewed, and has excellent crispy texture, The flavor is also excellent.

In the above, the present invention has been mainly described with respect to the embodiment, but this is only an example and does not limit the embodiment of the present invention. It can be seen that various modifications and applications not exemplified above are possible without departing from the scope. For example, each component specifically shown in the embodiment of the present invention can be implemented by modification. And differences related to such modifications and applications should be construed as being included in the scope of the present invention defined in the appended claims.

Example 1: Preparation of chocolate-embedded candy

(1) With respect to 100 parts by weight of water, 500 parts by weight of disaccharides were mixed at a temperature of 160° C. for 20 minutes to prepare a mixed solution. In this case, a mixture of malt syrup and sugar in a weight ratio of 1:4 as disaccharides was used. With respect to 100 parts by weight of the prepared mixture, 0.6 parts by weight of flavoring was mixed for 60 seconds to prepare sugar syrup.

(2) Based on 100 parts by weight of the prepared sugar syrup, 1.0 parts by weight of a dye and 1.5 parts by weight of citric acid were mixed, and cooled at room temperature (=25° C.) for 60 seconds to prepare a base dough.

In addition, 1.0 parts by weight of a dye was mixed with respect to 100 parts by weight of the prepared sugar syrup, and cooled at room temperature (=25° C.) for 60 seconds to prepare a coating dough.

In addition, unsalted butter and chocolate were melted in a microwave oven of 700 W output at a weight ratio of 1:2.5 for 90 seconds, mixed, and cooled at room temperature (=25° C.) for 60 seconds to prepare a chocolate mixture.

The base dough, coating dough, and chocolate mixture were each prepared in an independent process.

(3) The prepared base dough was wrapped so that the entire prepared chocolate mixture was wrapped to prepare a first candy base. At this time, the first candy base was included in 98% by weight of the base dough and 2% by weight of the chocolate mixture based on the total weight%.

(4) While maintaining the temperature of the prepared first candy base at 105°C, stretch the first candy base in one direction so that the length of the first candy base is 75 cm, and cut the stretched first candy base in half in the same direction as the stretching direction. The folding process was repeated 40 times to prepare a second candy base.

(5) The third candy base was prepared by wrapping the prepared coating dough to cover the entire second candy base. At this time, the third candy base contained 80% by weight of the second candy base and 20% by weight of the coating dough based on the total weight%.

(6) The prepared third candy base was stretched by stretching in one direction, and then passed through a cutting roller to cut the candy base to prepare chocolate-packed candy.

Example 2

It was prepared in the same manner as in Example 1, except that Example 1 prepared a mixed solution by mixing 500 parts by weight of disaccharide with respect to 100 parts by weight of water, and 750 parts by weight of disaccharide with respect to 100 parts by weight of water to prepare a mixed solution. Manufactured, chocolate products were prepared.

Example 3

It was prepared in the same manner as in Example 1, except that Example 1 prepared a mixed solution by mixing 500 parts by weight of disaccharide with respect to 100 parts by weight of water, and 250 parts by weight of disaccharide was mixed with 100 parts by weight of water to prepare a mixed solution. Manufactured, chocolate products were prepared.

Example 4

It was prepared in the same manner as in Example 1, except that Example 1 used a mixture of malt syrup and sugar in a weight ratio of 1:4 as disaccharides, whereas a mixture of malt syrup and sugar in a weight ratio of 1:5.25 was used. Chocolate-infused candy was prepared.

Example 5

It was prepared in the same manner as in Example 1, except that Example 1 used a mixture of malt syrup and sugar in a weight ratio of 1:4 as disaccharides, but a mixture of malt syrup and sugar in a weight ratio of 1: 2.125 was used. Chocolate-infused candy was prepared.

Example 6

It was prepared in the same manner as in Example 1, except that when preparing the chocolate mixture in Example 1, unsalted butter and chocolate were mixed in a 1:2.5 weight ratio, but unsalted butter and chocolate were mixed in a 1:1.0 weight ratio. Using the prepared chocolate mixture, chocolate-infused candies were prepared.

Example 7

It was prepared in the same manner as in Example 1, except that when preparing the chocolate mixture in Example 1, unsalted butter and chocolate were mixed in a weight ratio of 1:2.5, but unsalted butter and chocolate were mixed in a weight ratio of 1:4.0. Using the prepared chocolate mixture, chocolate-infused candies were prepared.

Comparative Example 1

Manufactured in the same manner as in Example 1, except that when the second candy base was prepared in Example 1, while the temperature of the first candy base was maintained at 105° C., the length of the first candy base was 75 cm in one direction. Unlike manufacturing by repeating the process of stretching and stacking the first candy base by folding in half in the same direction as the stretching direction 40 times, while maintaining the temperature of the first candy base at 105°C, The candy base is stretched in one direction so that the length of the candy base is 75 cm, and the process of folding and stacking the stretched first candy base in half in the same direction as the stretching direction is repeated 20 times to produce a second candy base, and finally, a chocolate-embedded candy was prepared.

Comparative Example 2

Manufactured in the same manner as in Example 1, except that when the second candy base was prepared in Example 1, while the temperature of the first candy base was maintained at 105° C., the length of the first candy base was 75 cm in one direction. Unlike manufacturing by repeating the process of stretching and stacking the first candy base by folding in half in the same direction as the stretching direction 40 times, while maintaining the temperature of the first candy base at 105°C, The candy base was stretched in one direction so that the length of the candy base was 75 cm, and the process of folding and stacking the stretched first candy base in half in the same direction as the stretching direction was repeated 60 times. Ultimately, it was not possible to manufacture candies containing chocolate.

Comparative Example 3

Manufactured in the same manner as in Example 1, except that when the second candy base was prepared in Example 1, while the temperature of the first candy base was maintained at 105° C., the length of the first candy base was 75 cm in one direction. Unlike manufacturing by repeating the process of stretching and stacking the first candy base by folding in half in the same direction as the stretching direction 40 times, while maintaining the temperature of the first candy base at 80°C, The candy base was stretched in one direction so that the length of the candy base was 75 cm, and the process of folding and stacking the stretched first candy base in half in the same direction as the stretching direction was repeated 40 times. Ultimately, it was not possible to manufacture candies containing chocolate.

Comparative Example 4

It was prepared in the same manner as in Example 1, except that when the second candy base was prepared in Example 1, while the temperature of the first candy base was maintained at 130° C., the length of the first candy base was 75 cm in one direction. Unlike manufacturing by repeating the process of stretching and stacking the first candy base by folding in half in the same direction as the stretching direction 40 times, while maintaining the temperature of the first candy base at 80°C, The candy base was stretched in one direction so that the length of the candy base was 75 cm, and the process of folding and stacking the stretched first candy base in half in the same direction as the stretching direction was repeated 40 times. collapsed, and finally, chocolate-embedded candy could not be manufactured.

Experimental example

The chocolate products prepared in Examples 1 to 7 and Comparative Example 1 were shown in Table 1 by evaluating the following items for candy.

1. Flavor evaluation

The chocolate products prepared in Examples 1 to 7 and Comparative Example 1 were shown in Table 1 below by evaluating the flavor of the candy.

Specifically, 100 trained sensory evaluation personnel were each sampled, and the flavor was evaluated according to the 7-point method. -Good, 7-Very good.)

2. Evaluation of adhesion degree and texture to teeth

The chocolate products prepared in Examples 1 to 7 and Comparative Example 1 are shown in Table 2 below by evaluating the degree of adhesion to teeth and crispy texture when the candy is put in the mouth and chewed.

Specifically, 100 trained sensory evaluation personnel were allowed to taste the candy, and when the candy was put in the mouth and chewed, the degree of adhesion to the teeth and the crispy texture were comprehensively evaluated, and the evaluation was performed using a 7-point method. (1-Very bad, 2-Bad, 3-Slightly bad, 4-Normal, 5-Slightly good, 6-Good, 7-Very good)

division flavor (point) taste (dots) Example 1 6.7 6.8 Example 2 3.6 4.3 Example 3 4.3 3.7 Example 4 4.4 3.9 Example 5 3.7 4.0 Example 6 5.0 4.5 Example 7 4.8 5.2 Comparative Example 1 4.7 5.0

As can be seen from Table 1, it was confirmed that the chocolate products prepared in Example 1 were significantly superior to the chocolate products prepared in Examples 2 to 7 and Comparative Example 1 in texture and flavor than the candy.

Claims (8)

Step 1-1 to prepare a mixed solution by mixing 400 to 600 parts by weight of disaccharide with respect to 100 parts by weight of water at a temperature of 140 to 180° C. for 10 to 40 minutes;
Step 1-2 of preparing a sugar syrup by mixing spices with the mixture;
A base dough is prepared by mixing and cooling the color and citric acid in the sugar syrup, and the color is mixed and cooled in the sugar syrup to prepare a coated dough, and unsalted butter and chocolate are mixed in a weight ratio of 1: 1.5 to 3.5. and a second step of cooling to prepare a chocolate mixture;
a third step of preparing a first candy base by wrapping the base dough to wrap the entire chocolate mixture;
While maintaining the temperature of the first candy base at 90 to 120° C., stretching the first candy base in one direction and folding the stretched first candy base in the same direction as the stretching direction are repeated 30 to 50 times. a fourth step of repeatedly manufacturing a second candy base;
a fifth step of preparing a third candy base by wrapping the coating dough to cover the entire second candy base; and
a sixth step of stretching the third candy base in one direction, stretching it, and then cutting it to produce a chocolate-embedded candy; including,
The disaccharide is a method of producing a chocolate-packed candy, characterized in that malt syrup and sugar are mixed in a weight ratio of 1: 3 to 5.
delete delete delete According to claim 1,
The first candy base prepared in the third step is a method for producing a chocolate product, characterized in that it contains 96 to 99% by weight of the base dough and 1 to 4% by weight of the chocolate mixture based on the total weight%.
According to claim 1,
The method for producing a chocolate pumice candy, characterized in that the stretching of the fourth step is performed so that the length of the first candy base is 60 to 90 cm.
According to claim 1,
The third candy base prepared in the fifth step, based on the total weight%, the second candy base 70 to 90% by weight and 10 to 30% by weight of the coated dough A method of manufacturing a chocolate candy candies.
A chocolate product manufactured by the manufacturing method of any one of claims 1, 5 to 7 is candy.