KR19980086076A - Chocolate made from nut foil and its manufacturing method - Google Patents

Abstract

The present invention relates to a chocolate produced using nut foil (泊) and a method for manufacturing the same, and more particularly, by pressing and deoiling nuts such as peanuts having a high content of lower fatty acids to make a foil (식물) and plant hardened oil and The present invention relates to a chocolate prepared by mixing and molding a mold having improved moldability and coating property and coating a chocolate raw material thereon, and a method of manufacturing the same.

Description

Chocolate made from nut foil and its manufacturing method

The present invention relates to a chocolate produced using nut foil (泊) and a method for manufacturing the same, and more particularly, by pressing and deoiling nuts such as peanuts having a high content of lower fatty acids to make a foil (식물) and plant hardened oil and The present invention relates to a chocolate prepared by mixing and molding a mold having improved moldability and coating property and coating a chocolate raw material thereon, and a method of manufacturing the same.

In general, nuts such as peanuts, almonds and hazel (e.g., 9.4-23.4 wt% protein, 45.5-64.2 wt% fat, 10.2-26.4 wt% carbohydrate, 1.5-3.0 wt% ash) for protein In particular, since it contains a large amount of vitamins and minerals, such as lysine, riboflavin, and thiamin, as well as unsaturated fatty acids having a low melting point, they are used for a wide range of applications.

In the case of these nuts, they are mainly roasted or fried in oil when used in confectionery, and then commercialized by coating with syrup, chocolate, or starch. Other methods include processing the sugar solution by immersing it in a frying oil. Other sizes exist in their original form, in the form of halves separated into half, and in the form of chips (CHIP) consisting of smaller particles of less than 10, and also produced when crushed or made into chips. Small particles below the mash are called powders, and when they are made by crushing or grinding them, they are commonly referred to as butter.

Here, in the case of nuts gourd as described above, the content of the lower fatty acid having a lower melting point is contained at least 50 wt%. Therefore, it is difficult to store and transport or other texture by maintaining the half-liquid state at room temperature, and it is difficult to maintain a certain form at room temperature by molding the product, and also to mix other raw materials, that is, chocolate, etc. However, there is a problem in that it is difficult to commercialize the coating, that is, chocolate and the like.

The present invention is to remove the lower fatty acids by degreasing the fat of the nut foil in order to improve the above problems in the prior art and then mixed with the plant hardened oil, it is possible to maintain a constant shape at room temperature, and also to easily coat the chocolate The purpose of the present invention is to prepare a nut foil core having improved moldability and coating property, and to provide a chocolate produced by coating a chocolate raw material and a method of manufacturing the same.

The present invention is characterized by a chocolate coated with a common chocolate raw material on the core formed by molding a mixture of nut foil and vegetable hardened oil.

In addition, the present invention includes a method for producing chocolate, characterized in that the coating is formed with a chocolate raw material, after molding the core by adding the plant hardened oil and sugar to the skim nut foil.

Hereinafter, the present invention will be described in more detail.

First of all, the nuts used in the present invention are fruits containing one fruit in the skin, such as peanuts, almonds, hazel, walnuts, coconuts, pistachios, and the like. The nut foil according to the present invention uses a skimmed nut cake obtained by degreasing 17 to 20% by weight of the fat content made from the above nuts in the blending of the cream, the amount of which is 25% of the total chocolate content. To 30% by weight. If the defatted nut foil is out of the above range, the melting point is lowered, which is not preferable because there are problems such as melting at room temperature and oil separation phenomenon.

In addition, the present invention uses the plant hardened oil of 25 to 30% by weight of the total chocolate content, these plant hardened oils are mixed together when using the nut gourd, while at the same time making a decisive contribution to the molding of the core component, especially nuts gourd It improves moldability by increasing melting point in place of low unsaturated fatty acid with low melting point contained in raw material of more than 50%. Also, due to their high melting point property, texture such as snapping property, longevity, or overall flavor It is a component added to improve. Therefore, when the content of plant hardening oil is excessive, not only the intrinsic flavor of the nuts is weakened, but even when it is too small, shrinkage is poor, and the molding is difficult due to poor meltability at room temperature.

In addition, in the present invention, the core is molded by using 10 to 20% by weight of the total chocolate content in addition to the nut foil and plant hardening oil. At this time, the reason for using sugar is to be added as excipient and sweetener, and when used excessively, the sweetness becomes too high and the texture becomes worse, so an appropriate amount should be used.

According to the present invention, the thus-formed nut foil core is coated with a chocolate raw material, syrup, or a mixture thereof so as to be 35 to 40% by weight of the total chocolate content.

Such a method of preparing chocolate using the nut foil of the present invention will be described as one series of processes as follows.

First, in the present invention, a degreasing process is required to reduce the holding content in the nut foil as a raw material. Therefore, the nut foil as a raw material is put in a cylindrical cylinder having an oil outlet of 10 mm or less in diameter, and degreased 17 to 20% by weight of the nut holding content at a pressure of 1 to 1.2 kg / cm 2 using a piston. At this time, the nut is burned due to the compression of the piston, in order to prevent the use of a double jacket-type coolant is passed through the cylinder. In addition, when the pressure of the piston is too low, less than 1 kg / ㎠ it is not easy to remove fat, when the pressure exceeds 1.2 ㎏ / ㎠ occurs due to the product temperature generated by the burnt taste, such as a bad texture Not preferred. In addition, the degreasing content is also not preferable because the texture is worse when out of the above range.

Next, the process of adding and mixing 25-30 weight% of skim nut foils produced by the said process, 25-30 weight% of plant hardening oils, and 10-20 weight% of sugar is required.

In addition, the next step of the mixture is subjected to a first molding in the groove of the ice roller in the surface of the ice roller having a surface temperature of less than -20 ℃ at 40 ~ 50 ℃ form a general cream. At this time, the temperature is a temperature suitable for the molding of the cream is out of this range causes a problem in the fluidity of the cream.

Then, the primary molded foil is put into an ice roller at -20 to -25 ° C and secondly molded with instant cooling at 20 ° C to form a flying saucer, a small capsule and a core of a square shape.

Finally, in the above-mentioned flying saucer, small capsule, and a center shaped into a rectangular shape, the chocolate, sugar syrup or a mixture thereof 35 to 40% by weight is coated in a conventional manner to complete the chocolate according to the present invention. Let's do it.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

Examples 1 to 3

Next, after removing the seed material of peanuts, almonds and pistachios as ingredients and contents as shown in Table 1, roasting or frying, and putting them in a pressing machine to pressurize at a pressure of 1.2 kg / cm 2 using a piston to degrease. Then, the degreased nuts gourd, vegetable hardened oil and sugar were mixed, and then mixed and stirred at 45 ° C. to make a cream, followed by molding on an ice roller at −24 ° C. to form a rectangular shape having a length of 20 mm and a width of 20. The core of 20 mm and height 20 mm was shape | molded. Chocolate was prepared by coating 30% by weight of chocolate.

Comparative Examples 1 and 2

Chocolate was prepared according to the composition of Table 1 in the same manner as in Example 1.

TABLE 1

ingredient Example (% by weight) Comparative example (wt%) One 2 3 One 2 Nuts ^* 25 30 28 40 44 Plant Curing Oil 30 25 27 15 11 Sugar 15 15 15 15 15 Chocolate 30 30 30 30 30 Sum 100 100 100 100 100 *: Means nuts, almonds and pistachio nuts.

Experimental Example

Using chocolates prepared by the methods described in the Examples and Comparative Examples above, after the moldability and chocolate coating treatment 55% (relative humidity), 18 ± 3 ℃ conditions 3 days after the maintenance of the coating with the naked eye Observation was made, and the heat resistance was visually observed after 12 hours at 31 ° C., which is shown in Table 2 below.

TABLE 2

As described above, the present invention removes some of the oils contained in the nuts in the chocolate manufacturing process, including the conventional nuts, and then to make a cream by producing a cream by coating the center to the existing chocolate-containing chocolate products Compared with the above-mentioned experimental example, the moldability and the coating property of chocolate are improved, and the texture is not only increased, but also it is possible to differentiate from the chocolate products including nuts currently on the market and have the advantages of more convenient transportation. .

Claims (6)

A chocolate characterized by being coated with a common chocolate raw material on a core formed by molding a mixture of nut foil and vegetable hardened oil. According to claim 1, wherein the core is chocolate, characterized in that consisting of 25 to 30% by weight of skim nut cake, 25 to 30% by weight of vegetable hardened oil and 10 to 20% by weight of sugar in the total chocolate content. 3. The chocolate of claim 2, wherein the skimmed nut cake is in the form of one species selected from peanuts, almonds and hazel. 3. The chocolate according to claim 2, wherein the plant hardened oil is in the form of one species selected from palm oil, palm kernel oil and cocoa butter. In the manufacturing method of chocolate using the nut foil, (1) a step of putting nuts foil in a double-jacketed cylindrical cylinder having an oil outlet of 10 mm or less in size at the bottom, and depressing with a piston to degrease 17 to 20% by weight of the nut foil holding content; (2) adding the plant hardened oil and sugar to the de-support material; (3) forming a general foil by first molding the mixture at 40 to 50 ° C; (4) forming the core by putting the primary molded foil on an ice roller (ICE-ROLLER) and performing secondary molding together with cooling; (5) Chocolate manufacturing method using a nut foil (泊) characterized in that the core consisting of a step of coating a chocolate, one at a time selected from the lump of chocolate. 6. The method of claim 5, wherein the piston pressure during the first step is 1 to 1.2 kg / cm < 2 >.