KR19980073863A - Chocolate flakes which can be eaten in water and method of manufacturing the same - Google Patents

Chocolate flakes which can be eaten in water and method of manufacturing the same Download PDF

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Publication number
KR19980073863A
KR19980073863A KR1019970009444A KR19970009444A KR19980073863A KR 19980073863 A KR19980073863 A KR 19980073863A KR 1019970009444 A KR1019970009444 A KR 1019970009444A KR 19970009444 A KR19970009444 A KR 19970009444A KR 19980073863 A KR19980073863 A KR 19980073863A
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chocolate
water
cocoa
flake
flakes
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KR1019970009444A
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Korean (ko)
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KR100228742B1 (en
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김관필
이만종
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김규식
롯데제과 주식회사
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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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

본 발명은 물에 타먹을 수 있는 쵸콜렛 후레이크와 그 제조방법에 관한 것으로서, 더욱 상세하게는 기존 쵸콜렛 제조과정중 코코아매스중의 기름함량을 줄이고 유화제의 함량을 늘려 쵸콜렛을 제조함으로써, 수분과의 혼합이 용이하게 하고, 따라서 일반 소비자가 간편하게 물에 타먹을 수 있도록 한 쵸콜렛 후레이크와 그 제조방법에 관한 것이다.The present invention relates to a chocolate flake that can be burnt in water and a method of manufacturing the same, and more particularly, to prepare chocolate by reducing the oil content of cocoa mass and increasing the content of an emulsifier in the existing chocolate manufacturing process, and mixing with water. The invention relates to a chocolate flake and a method of manufacturing the same, which facilitates the consumption of water in a general consumer.

Description

물에 타먹을 수 있는 쵸콜렛 후레이크와 그 제조방법Chocolate flakes which can be eaten in water and method of manufacturing the same

본 발명은 물에 타먹을 수 있는 쵸콜렛 후레이크와 그 제조방법에 관한 것으로서, 더욱 상세하게는 기존 쵸콜렛 제조과정중 코코아매스중의 기름함량을 줄이고 유화제의 함량을 늘려 쵸콜렛을 제조함으로써, 수분과의 혼합이 용이하게 하고, 따라서 일반소비자가 간편하게 물에 타먹을 수 있도록 한 쵸콜렛 후레이크와 그 제조방법에 관한 것이다.The present invention relates to a chocolate flake that can be burnt in water and a method of manufacturing the same, and more particularly, to prepare chocolate by reducing the oil content of cocoa mass and increasing the content of an emulsifier in the existing chocolate manufacturing process, and mixing with water. The present invention relates to a chocolate flake and a method for manufacturing the same, which facilitates and thus allows a general consumer to simply eat water.

일반적인 쵸콜렛의 제조과정은 코코아원두를 1차가공하여 만든 코코아매스에 코코아분말, 전지분유, 설탕 및 기타 유당 등을 혼합한 다음, 롤러를 통과시켜서 입도를 미세화시킨 분말을 얻는데, 이를 후레이크(Flake)라 한다. 이렇게 제조된 후레이크를 쵸콜렛의 점도 등을 조정하기위해 정련하고, 공기 및 유화제와 기타 향료를 첨가하여 완제품의 전단계인 스위트 상태로 제조한 다음, 이를 냉동고화시켜 포장하면 완제품이 완성된다.In general chocolate manufacturing process, cocoa powder, whole milk powder, sugar and other lactose, are mixed with cocoa mass made from primary processing of cocoa beans, and then passed through a roller to obtain a powder having a finer particle size. It is called. The flakes thus prepared are refined to adjust the viscosity of the chocolate, and are prepared in the sweet state, which is a preliminary step of the finished product by adding air, an emulsifier and other flavors, and then frozen and solidified and the finished product is completed.

이와 같이 제조된 기존의 쵸콜렛은 식물유, 유화제[쏘야 레시틴(Soya lecithin) 등], 코코아 가공원료(코코아매스, 코코아버터, 코코아분말), 당류(설탕, 과당, 유당, 락티톨, 자이리톨 등), 밀크류 가공원료 등으로 구성되는 제품 특성상, 융점(m.p 35 ~ 40 ℃)이 낮은 기름의 함량이 35 ~ 40%로 높다. 따라서, 하절기 혹은 35 ℃이상의 고온에서는 쉽게 녹아내리는 문제가 있어 보관이나 운반, 또는 섭취하는 데에 불편하였다.The conventional chocolates prepared in this way are vegetable oils, emulsifiers (such as Soya lecithin), cocoa raw materials (cocoa mass, cocoa butter, cocoa powder), sugars (sugar, fructose, lactose, lactitol, ziitol), Due to the characteristics of the product consisting of milk processing raw materials, the oil content of low melting point (mp 35 ~ 40 ℃) is high as 35 ~ 40%. Therefore, there is a problem of melting easily at summer or high temperature of more than 35 ℃ it was inconvenient to store, transport or ingest.

또한, 기존의 물에 타먹는 형식의 쵸콜렛은 코코아 가공원료중에 코코아 분말과 당류, 밀크류를 분무형식으로 혼합한 상태로써, 현재 유지성분과 기타 유화제 등의 혼합이 어려운 문제로 인해 코코아매스나 혹은 코코아버터 등과의 혼합이 불가능하다. 또한, 밀크류와 식물유를 투입하여 이런 혼합된 상태의 원료를 사용하는 경우에는 분말상태인 후레이크로 만들기 어려운 문제점을 갖고 있다.In addition, the type of chocolate that is burned in water is a mixture of cocoa powder, sugars, and milk powders in cocoa processed raw materials, and it is difficult to mix cocoa mass or other emulsifiers. Mixing with cocoa butter is not possible. In addition, in the case of using such a mixed raw material by adding milk and vegetable oil, there is a problem that it is difficult to make a powdered flake.

따라서, 순수한 고급의 쵸콜릿분말을 물에 타먹을 수 있는 방법은 아직까지 알려지지 않고 있다.Thus, how to burn pure high-quality chocolate powder into water is not known yet.

위와 같이 종래의 순수 쵸콜렛분말은 융점이 낮은 유지의 높은 함량으로 인해 상온에서 쉽게 녹아버려서 분말상태의 유지가 어려운 불편이 있을 뿐만 아니라, 물과도 쉽게 혼합되지 않는 문제점이 있었다.As described above, the pure chocolate powder melts easily at room temperature due to a high content of a low melting point, and is difficult to maintain in a powder state, and also has a problem in that it is not easily mixed with water.

따라서, 본 발명은 종래의 상기와 같은 문제점을 개선하기위해 쵸콜렛 제조과정에서 유지함량을 줄이고, 유화제를 비교적 과량으로 첨가하므로써, 운반 및 보관성이 우수하고, 미감과 수용성을 개선시키고 물에 쉽게 타서 마실 수 있는 형태의 쵸콜렛 후레이크를 제공하는 데 그 목적이 있다.Therefore, the present invention is to reduce the holding content in the chocolate manufacturing process in order to improve the problems as described above, by adding a relatively excessive amount of emulsifier, excellent transport and storage properties, improve the taste and water solubility and easily burn in water Its purpose is to provide a drinkable chocolate flake.

본 발명은 코코아가공원료, 당류, 밀크류가공원료, 식물유 및 유화제를 함유하는 쵸콜렛 후레이크에 있어서, 식물유가 20 ~ 25 중량% 함유되어 있고, 유화제가 2.5 ~ 5.0 중량% 함유되어 있으며 후레이크 형태로 미세분말화되어 있는 것을 그 특징으로 한다.The present invention is a chocolate flake containing cocoa saccharides, sugars, milk saccharides, vegetable oils and emulsifiers, containing 20 to 25% by weight vegetable oil, 2.5 to 5.0% by weight emulsifier and fine in the form of flakes It is characterized by being powdered.

또한, 코코아 원두(Cocoa bean)의 1차 공정을 거쳐 나온 코코아매스에 당류, 밀크류, 식물유, 유화제 등을 넣어 혼합한 후, 롤러에 통과시키고 분쇄하여, 입도 28 ~ 35 ㎛ 크기의 후레이크(Flake) 형태로 만드는 것을 특징으로 하는 쵸콜렛 제조방법을 포함한다.In addition, sugar, milk, vegetable oil, emulsifier, etc. are added to the cocoa mass obtained through the first process of cocoa beans, mixed, passed through a roller, and pulverized to a flake having a particle size of 28 to 35 μm. ) Chocolate manufacturing method characterized in that the form.

이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.

본 발명은 물에 타먹을 수 있는 쵸콜렛 후레이크 및 그 제조방법에 관한 것으로서, 상기 제조방법을 좀더 상세히 설명하면 다음과 같다.The present invention relates to a chocolate flake that can be eaten in water and a method for manufacturing the same, which will be described in more detail below.

본 발명에서는 우선, 코코아 원두(Cocoa Bean)를 1차가공하여 코코아매스(Cocoa mass ; 15 ~ 40 중량%)를 제조한다. 그런 다음, 상기의 코코아매스에 설탕, 과당, 유당, 락티톨, 자이리톨 중에서 하나이상 선택한 당류(20 ~ 50 중량%)와 전지분유, 탈지분유 중에서 하나이상 선택한 밀크류(12.5 ~ 30 중량%), 정제가공유지, 코코아버터, 식물경화유 중에서 하나이상 선택한 식물유(20 ~ 25 중량%) 및 쏘야 레시틴(Soya lecithin), 수크로스 에스테르(Sucrose ester), 칼슘-스테아로일 락토일 락테이트(Calcium-stearoyl lactoyl lactate), 폴리글리세린 폴리리시놀레이트(Polyglycerine polyricinolate) 중에서 하나이상 선택한 유화제(2.0 ~ 5.0 중량%) 등을 혼합기(Mixer)에 넣고 50 ℃의 온도에서 30 분간 60 ~ 100 rpm으로 혼합한다. 그리고나서, 이 혼합물을 롤러에 통과시켜 입도를 28 ~ 35 ㎛ 크기로 미세화시킨 후레이크(Flake) 형태로 쵸콜렛을 제조한다. 이때, 입도(Particle size)란, 평균입도, 전체입도, 그리고 전체 중의 큰부분 90%에 해당하는 입도 가운데 여기서는 90%에 해당하는 크기를 입도라 하며, 이는 말번(Malvern)의 입자분석기를 이용하여 측정한 값이다.In the present invention, first, cocoa beans (Cocoa Bean) is first processed to produce cocoa mass (Cocoa mass; 15 to 40% by weight). Then, one or more selected sugars (20-50% by weight) of sugar, fructose, lactose, lactitol, ziitol, and whole milk powder, skim milk powder (12.5-30% by weight), One or more selected vegetable oils (20 to 25% by weight) and soya lecithin, sucrose ester, calcium-stearoyl lactoyl lactate (Calcium-stearoyl) One or more emulsifiers (2.0 to 5.0 wt%) selected from lactoyl lactate) and polyglycerine polyricinolate are added to a mixer and mixed at 60 to 100 rpm for 30 minutes at a temperature of 50 ° C. The mixture is then passed through a roller to produce chocolate in the form of flakes (Flake) where the particle size is refined to a size of 28-35 μm. In this case, the particle size refers to the particle size corresponding to 90% of the particle size corresponding to the average particle size, the total particle size, and a large portion of the 90% of the total, using a Malvern particle analyzer It is the measured value.

이는 기존의 쵸콜렛 제조방법에 비해 15 ~ 20%의 기름함량을 줄이고, 유화제 함량을 기존의 0.5 ~ 1.0%에서 2.0 ~ 5.0%로 늘린 것이 특징이다. 여기에서 유화제함량을 2.0%미만 첨가시에는 원료의 혼합, 즉, 반죽상태가 잘 되지 않으며, 그 결과 롤러에서 후레이크상태가 잘 이루어지지 않는다. 또한, 5.0%를 초과하여 첨가하는 경우에는, 반죽상태가 지나치게 되어서 액상으로 되며, 롤러에 갈려 후레이크상태가 되더라도 물에 타먹을 수 있는 쵸콜렛이 되기는 어려운 문제가 있어 바람직하지 않다. 그리고, 식물성 유지 또한 사용량이 15 중량%미만이면 원료들의 혼합이 어려워서 롤러에서의 미세화공정이 이루어지지 않고, 따라서 플레이크상태의 형성이 되지않는 문제가 있으며, 또한, 35 중량%를 초과하면 과다사용으로 인한 원료들의 혼합은 쉬우나 플레이크 형성이 어렵고 또한 물에 타 먹을 경우 유지 등의 과다사용으로 인하여 유분리현상이 발생하게 되는 등의 문제가 있어 바람직하지 않다.This is characterized by reducing the oil content of 15 ~ 20% compared to the conventional chocolate manufacturing method, and increased the emulsifier content from 0.5 ~ 1.0% to 2.0 ~ 5.0%. In this case, when the emulsifier content is added less than 2.0%, the mixing of raw materials, that is, the dough state is not good, and as a result, the flake state is hardly achieved on the roller. In addition, when the content is added in excess of 5.0%, the dough becomes too much to become liquid, and even if it is crushed by a roller, it becomes difficult to be chocolate which can be burnt in water, which is not preferable. In addition, when the amount of vegetable oil is less than 15% by weight, it is difficult to mix the raw materials, so that the refinement process is not performed on the rollers, and thus, flakes are not formed. Due to the mixing of the raw materials is not easy because the formation of flakes is difficult and there is a problem such that oil separation phenomenon occurs due to excessive use, such as fat or oil when eaten in water.

따라서, 상기와 같이 제조된 쵸콜렛 후레이크는 저농도의 식물성 유지 및 함량을 높인 유화제를 함유하고 있기 때문에, 특유한 쵸콜렛의 풍미와 맛을 즐길 수 있고, 또한 보다 개선된 산뜻한 맛까지 느낄 수 있다.Therefore, since the chocolate flakes prepared as described above contain a low concentration of vegetable oil and an emulsifier with a high content, it is possible to enjoy the unique chocolate flavor and taste, and also to improve the fresh taste.

이하, 본 발명을 실시예에 의하여 상세히 설명하면 다음과 같은 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

실시예Example

우선, 코코아 원두[원산지: 가나(GHANA), 베네주엘라(VENEZUELA)]를 통상의 공정에 따라 1차 가공하여 코코아매스을 제조하고, 당류로써 백설탕, 유당, 밀크류로써 전지분유, 탈지분유, 식물유로써 정제가공유지, 코코아 버터, 그리고 유화제로서 쏘야 레시틴(Soya lecithin)을 준비하였다. 그런다음, 이들 코코아매스 30 중량%, 백설탕 30 중량%, 전지분유 15 중량%, 식물유로써 정제가공유지 및 코코아버터를 20 중량%, 그리고 쏘야 레시틴 5 중량% 각각을 함께 혼합기(Mixer)에 넣고, 50 ℃의 온도에서 10 분간 60 rpm으로 교반혼합하였다. 이렇게하여 충분히 혼합된 혼합물을 롤러에 통과시켜 평균입자크기 30 ㎛로 미세화시킨 쵸콜렛 후레이크를 제조하였다.First, cocoa beans [origin: GHANA, VENEZUELA] are first processed according to a conventional process to produce cocoa mass, refined as white sugar, lactose, milk as whole sugar, skim milk powder, vegetable oil as sugar. Soya lecithin was prepared as a processed fat, cocoa butter, and emulsifier. Then, 30% by weight of these cocoamass, 30% by weight of sugar, 15% by weight of whole milk powder, 20% by weight of refined common oil and cocoa butter as vegetable oil, and 5% by weight of soya lecithin were put together in a mixer, The mixture was stirred and mixed at 60 rpm for 10 minutes at a temperature of 50 ° C. Thus, a sufficiently mixed mixture was passed through a roller to prepare a chocolate flake which was refined to an average particle size of 30 µm.

실험예Experimental Example

상기의 실시예에서 제시한 방법으로 제조한 쵸콜렛 후레이크와 기존의 쵸콜렛을 분말화시킨 쵸콜렛 분말 15 g을 다음의 온도를 갖는 물에 4 ~ 5 : 1의 중량비로 붓고, 아래와 같은 시간동안 동일조건에서 스푼으로 저은 후 녹는 상태를 확인하였다. 그 결과는 다음 표 1에 나타내었으며, 측정은 2 분 경과 후의 침전유무를 육안으로 판단하였다.Chocolate flakes prepared by the method described in the above embodiment and 15 g of chocolate powder powdered with conventional chocolate are poured into water having the following temperature at a weight ratio of 4 to 5: 1, and under the same conditions for the following time. Stir with a spoon and check the melting state. The results are shown in the following Table 1, and the measurement was visually determined whether the precipitate after 2 minutes.

[표 1]TABLE 1

본 발명의 쵸콜렛 후레이크와 종래예와의 비교Comparison between the chocolate flakes of the present invention and conventional examples

상술한 바와 같이, 본 발명은 종래의 쵸콜렛제조과정에서 함유되는 식물유의 함량을 줄이고, 이와 동시에 유화제의 함량을 비교적 높여서 쵸콜렛 후레이크를 제조함으로서, 기존의 경질의 쵸콜렛과 거의 유사한 배합의 고급 쵸콜렛을 물에 타 먹을 수 있도록 하였으며, 또한 현재 시판중인 저급의 코코아 분말제품과는 품질의 차별화가 가능하여, 쵸콜렛 특유의 풍미와 맛을 보다 간편하고 손쉽게 먹을 수 있는 장점이 있을 뿐만 아니라, 원하는 만큼의 양만 물에 섞어 먹을 수 있으므로 인스턴트 식품으로서의 활용도를 높여주는 효과도 얻을 수 있다.As described above, the present invention is to reduce the amount of vegetable oil contained in the conventional chocolate manufacturing process, and at the same time to increase the content of the emulsifier to prepare chocolate flakes, water of high-quality chocolate of the formulation almost similar to conventional hard chocolate water In addition, it is possible to differentiate the quality from the low-cost cocoa powder products currently on the market, which not only has the advantage of easily and easily eating chocolate's unique flavor and taste, but also water as much as desired. It can also be mixed and eaten to improve the utilization of instant foods.

Claims (4)

코코아가공원료, 당류, 밀크류가공원료, 식물유 및 유화제를 함유하는 쵸콜렛에 있어서, 식물유가 20 ~ 25 중량% 함유되어 있고, 유화제가 2.5 ~ 5.0 중량% 함유되어 있으며, 후레이크 형태로 미세분말화되어 있는 것을 그 특징으로 하는 쵸콜렛 후레이크.Chocolate containing cocoa saccharides, sugars, milk saccharides, milk and vegetable oils, containing 20 to 25% by weight of vegetable oil, 2.5 to 5.0% by weight of emulsifier, and finely powdered into flakes Chocolate flake which is characterized by having. 제 1 항에 있어서, 상기 식물유는 정제 가공유지, 코코아 버터, 식물경화유지 중에서 하나이상 선택한 것임을 특징으로 하는 쵸콜렛 후레이크.2. The chocolate flakes according to claim 1, wherein the vegetable oil is one or more selected from refined processed fats, cocoa butter and vegetable hardened fats and oils. 제 1 항에 있어서, 상기 유화제는 쏘야 레시틴(Soya lecithin), 수크로스 에스테르(Sucrose ester), 칼슘-스테아로일 락토일 락테이트(Calcium-stearoyl lactoyl lactate), 폴리글리세린 폴리리시놀레이트(Polyglycerine polyricinolate) 중에서 하나이상 선택한 것을 특징으로 하는 쵸콜렛 후레이크.The method of claim 1, wherein the emulsifier is Soya lecithin, Sucrose ester, Calcium-stearoyl lactoyl lactate, Polyglycerine polyricinolate Chocolate flakes, characterized in that at least one selected. 코코아 원두(Cocoa bean)의 1차 공정을 거쳐 나온 코코아매스에 당류, 밀크류, 식물유 및 유화제를 넣어 혼합한 후, 롤러를 통과시키고 분쇄하여, 입도 28 ~ 35 ㎛ 크기의 후레이크(Flake) 형태로 제조함을 특징으로 하는 쵸콜렛 후레이크의 제조방법.Sugar, milk, vegetable oil, and emulsifier are mixed and mixed with cocoa beans from the first process of cocoa beans, then passed through a roller and ground to form a flake (Flake) having a particle size of 28 to 35 μm. Method for producing chocolate flakes characterized in that.
KR1019970009444A 1997-03-20 1997-03-20 A water-soluble chocolate flake and its manufacturing method KR100228742B1 (en)

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KR100411181B1 (en) * 2000-12-27 2003-12-18 롯데제과주식회사 Process for making a tablet chocolate using hand-stamping machine

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JP2514711B2 (en) * 1989-04-15 1996-07-10 株式会社ロッテ Heat-resistant chocolate and method for producing the same
KR960016733A (en) * 1994-11-14 1996-06-17 이용배 How to make stick type chocolate

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100411181B1 (en) * 2000-12-27 2003-12-18 롯데제과주식회사 Process for making a tablet chocolate using hand-stamping machine

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