KR19980086076A - Chocolate made from nut foil and its manufacturing method - Google Patents
Chocolate made from nut foil and its manufacturing method Download PDFInfo
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- KR19980086076A KR19980086076A KR1019970022322A KR19970022322A KR19980086076A KR 19980086076 A KR19980086076 A KR 19980086076A KR 1019970022322 A KR1019970022322 A KR 1019970022322A KR 19970022322 A KR19970022322 A KR 19970022322A KR 19980086076 A KR19980086076 A KR 19980086076A
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- chocolate
- foil
- nut
- weight
- oil
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 46
- 239000011888 foil Substances 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000014571 nuts Nutrition 0.000 claims abstract description 41
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 238000000576 coating method Methods 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 241000196324 Embryophyta Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 42
- 239000003921 oil Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 7
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000001543 Corylus americana Nutrition 0.000 claims description 3
- 240000007582 Corylus avellana Species 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims 5
- 241000894007 species Species 0.000 claims 2
- 235000019482 Palm oil Nutrition 0.000 claims 1
- 229940110456 cocoa butter Drugs 0.000 claims 1
- 235000019868 cocoa butter Nutrition 0.000 claims 1
- 230000000881 depressing effect Effects 0.000 claims 1
- 239000003346 palm kernel oil Substances 0.000 claims 1
- 235000019865 palm kernel oil Nutrition 0.000 claims 1
- 239000002540 palm oil Substances 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 4
- 229930195729 fatty acid Natural products 0.000 abstract description 4
- 239000000194 fatty acid Substances 0.000 abstract description 4
- 150000004665 fatty acids Chemical class 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000003825 pressing Methods 0.000 abstract description 3
- 241001553178 Arachis glabrata Species 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 7
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 241000219122 Cucurbita Species 0.000 description 4
- 235000009852 Cucurbita pepo Nutrition 0.000 description 4
- 238000005238 degreasing Methods 0.000 description 4
- 240000006711 Pistacia vera Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000020233 pistachio Nutrition 0.000 description 3
- 240000002836 Ipomoea tricolor Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000132456 Haplocarpha Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 239000008358 core component Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- 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
- A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
본 발명은 견과류박(泊)을 사용하여 제조한 쵸콜렛과 그 제조방법에 관한 것으로서, 더욱 상세하게는 저급 지방산의 함량이 많은 땅콩 등의 견과류를 압착탈유하여 박(泊)을 만든 다음 식물경화유와 혼합하여 몰딩함으로써 성형성 및 코팅성이 개선된 코어를 만들고 그 위에 쵸콜렛원료를 코팅하여서 제조한 쵸콜렛과 그 제조방법에 관한 것이다.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
본 발명은 견과류박(泊)을 사용하여 제조한 쵸콜렛과 그 제조방법에 관한 것으로서, 더욱 상세하게는 저급 지방산의 함량이 많은 땅콩 등의 견과류를 압착탈유하여 박(泊)을 만든 다음 식물경화유와 혼합하여 몰딩함으로써 성형성 및 코팅성이 개선된 코어를 만들고 그 위에 쵸콜렛원료를 코팅하여서 제조한 쵸콜렛과 그 제조방법에 관한 것이다.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.
일반적으로 땅콩, 아몬드, 헤이젤과 같은 견과류(예를 들면, 땅콩의 경우 단백질 9.4 ~ 23.4 중량%, 지방 45.5 ~ 64.2 중량%, 탄수화물 10.2 ~ 26.4 중량%, 회분 1.5 ~ 3.0 중량%)는 단백질과 지방, 특히 융점이 낮은 불포화지방산뿐만 아니라, 리아신, 리보플라빈, 티아민 등의 비타민류와 무기질을 다량 함유하고 있기 때문에 광범위한 용도로 사용되고 있다.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.
이러한 견과류의 경우, 이를 제과 등에 이용할 때에는 주로 그 자체로써 볶거나 혹은 기름에 튀겨서 익힌 다음, 여기에 당시럽이나 초콜렛 혹은 전분질 등을 코팅으로 입혀서 상품화 한다. 그 외의 방법으로는 당액을 묻힌 다음 기름에 튀겨서 가공처리하는 방법 등이 있다. 기타 크기별로는 원래 그대로의 형태, 1/2로 분리된 반태(半太), 그 이하의 작은 입자로 구성된 칩(CHIP)의 형태로 존재하고, 또한 분쇄하거나 혹은 칩의 상태로 만들 경우 발생되는 10매쉬이하의 작은 입자를 분말이라고 하는데, 이를 으깨거나 갈아서 만들 경우 일반적으로 통칭하여 버터라고 한다.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.
여기서, 견과류박의 경우 상기에서 살핀 바와 같이 융점이 낮은 저급 지방산의 함량이 50 중량%이상 내포되어 있다. 따라서, 상온에서 반액상의 상태를 유지하여 보관 및 운송, 기타 식감이 나쁜 경향이 있고, 또한 제품을 성형하여 일정한 형태를 상온에서 유지시키기 어려울 뿐만 아니라 여기에 다른 원료 즉, 쵸콜렛 등을 혼합할 수는 있으나 코팅 즉, 쵸콜렛 등을 입혀서 제품화하기에는 어려운 문제점이 있다.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.
본 발명은 종래의 상기와 같은 문제점을 개선하기 위하여 견과류박의 유지를 탈지시켜 저급의 지방산을 제거한 다음 여기에 식물경화유를 혼합함으로써, 상온에서 일정한 형상을 유지할 수 있고, 또한 쵸콜렛을 용이하게 코팅시킬 수 있도록 성형성과 코팅성을 개선시킨 견과류박(泊) 코어를 제조하고 여기에 쵸콜렛원료를 코팅시켜서 제조한 쵸콜렛과 그 제조방법을 제공하는 데 그 목적이 있다.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.
본 발명은 견과류박(泊)과 식물경화유의 혼합물을 성형시켜 만든 코어에 통상의 쵸콜렛원료로 코팅되어 있는 쵸콜렛을 그 특징으로 한다.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.
또한, 본 발명은 탈지견과류박에 식물경화유와 설탕을 첨가후 몰딩하여 코어를 성형한 후, 쵸콜렛원료 등으로 코팅하는 것을 특징으로 하는 쵸콜렛 제조방법을 포함한다.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.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
우선, 본 발명에서 사용한 견과류는 땅콩, 아몬드, 헤이젤, 호두, 코코넛, 피스타치오 등으로 각피내에 하나의 과실을 함유하고 있는 과실류로서, 이 중에서 하나이상을 선택한 것이다. 그리고 본 발명에 따른 견과류박은 상기의 견과류로부터 만들어진 박원료를 크림의 배합중에 넣어 유지함량중 17 ~ 20 중량%를 탈지(脫脂)시킨 탈지견과류박을 사용하는 바, 그 사용량은 전체 쵸콜렛함량 중 25 ~ 30 중량%만큼 함유토록 한다. 만일 탈지견과류박이 상기 범위를 벗어나는 경우 용융점이 낮아져 상온에서 녹는 문제와 유분리현상 등의 문제가 있어 바람직하지 않다.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.
또한, 본 발명은 전체 쵸콜렛함량 중 식물경화유를 25 ~ 30 중량%로 사용하고 있는 바, 이러한 식물경화유는 견과류박을 사용할 때 함께 혼합하여 코어성분으로 성형하는 데 결정적인 기여를 함과 동시에 특히 견과류박의 원료 물질에 50% 이상으로 내포된 용융점이 낮은 저급의 불포화지방산을 대신하여 융점을 높힘으로써 성형성을 개선하고 또한 이들의 고융점 성질로 인해 스냅성, 구용성, 또는 전체적인 풍미 등의 식감을 개선하기 위하여 첨가되는 성분이다. 따라서, 식물경화유의 함량이 과다한 경우 넛트류의 고유 풍미가 약해질 뿐만 아니라, 과소한 경우에도 수축성이 나빠지고 상온에서 녹는 등으로 인해 성형이 어렵고 식감또한 나빠지는 등의 문제점이 발생한다.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.
그리고, 본 발명에서는 상기 견과류박과 식물경화유외에도 설탕을 전체 쵸콜렛함량 중 10 ~ 20 중량% 만큼 함유하도록 사용하여 코어를 성형시킨다. 이때 설탕을 사용하는 이유는 부형제 및 감미료로서 첨가되는 것이며, 과량사용시는 감미가 너무 높아지고 조직감이 나빠지므로 적당량 사용하여야 한다.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.
본 발명에 따르면 이렇게 형성된 견과류박 코어에 쵸콜렛원료, 당시럽 또는 이들의 혼합물을 전체 쵸콜렛함량 중 35 ~ 40 중량%가 되도록 코팅시킨다.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.
이와같은 본 발명의 견과류박(泊)을 이용한 쵸콜렛의 제조방법을 일련적인 하나의 공정으로 설명하면 다음과 같다.Such a method of preparing chocolate using the nut foil of the present invention will be described as one series of processes as follows.
우선, 본 발명에서는 원료물질인 견과류박에서 유지함량을 줄이는 탈지공정이 필요하다. 따라서, 원료물질인 견과류박을 직경 10㎜이하의 기름유출구를 갖는 원통형 실린더에 넣고, 피스톤을 이용하여 1 ~ 1.2 ㎏/㎠의 압력으로 견과류 유지함량 중 17 ~ 20 중량%를 탈지시킨다. 이때, 피스톤의 압착으로 인하여 견과류가 타는 경우가 생기는 데, 이를 방지하기 위한 이중자켓 형식의 냉각수가 통과되는 실린더를 사용한다. 또한, 피스톤의 압력이 1 ㎏/㎠ 미만으로 너무 낮은 경우엔 지방제거가 용이하지 않은 문제점이 있으며, 1.2 ㎏/㎠ 초과시엔 자체 발생되는 품온으로 인해 탄맛 등이 발생하여 식감이 나빠지는 문제가 발생하여 바람직하지 않다. 또한, 탈지함량도 상기 범위를 벗어나는 경우 식감이 나빠지기 때문에 바람직하지 않다.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.
다음으로는 상기의 공정에서 제조한 탈지견과류박 25 ~ 30 중량%와 식물경화유 25 ~ 30 중량% 및 설탕 10 ~ 20 중량%를 첨가·혼합시키는 공정이 필요하다.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.
또한, 그 다음 공정으로는 상기의 혼합물을 40 ~ 50℃에서 표면온도가 -20℃이하인 아이스롤러의 홈에서 1차 몰딩하여 일반적인 크림을 성형하는 공정을 거친다. 이때, 상기 온도는 크림의 몰딩에 적합한 온도로서 이 범위를 벗어나는 경우 크림의 유동성에 문제가 발생한다.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.
그리고, 이렇게 1차 성형된 박을 -20 ~ -25℃의 아이스 롤러에 넣어 20℃로 순간냉각과 함께 2차 몰딩하여 비행접시, 소형캡슐 및 사각형 모양의 코어를 성형한다.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.
마지막으로 상기에서 비행접시, 소형캡슐 및 사각형 모양으로 성형된 센타에 60 ~ 65 중량%에 쵸콜렛, 당시럽 또는 이들의 혼합물 35 ~ 40 중량%를 통상의 방법으로 코팅하여 본 발명에 따른 쵸콜렛을 완성시킨다.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.
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.
실시예 1 ~ 3Examples 1 to 3
다음 표 1에 나타낸 바와 같은 조성 및 함량으로 원료물질인 땅콩, 아몬드, 피스타치오의 종피를 제거한 후 볶거나 튀긴 다음, 압착기에 넣고 피스톤을 이용하여 1.2 ㎏/㎠의 압력으로 가압하여 탈지시켰다. 그런 다음, 탈지된 상기 견과류박과 식물경화유, 설탕을 혼합한 후, 45℃에서 혼합 및 교반을 하여서 크림을 만든 다음 -24℃의 아이스 롤러에서 몰딩처리를 하여 사각형 모양의 길이 20㎜, 너비 20㎜, 높이 20㎜의 코어를 성형시켰다. 여기에 쵸콜렛 30 중량%를 코팅처리하여 쵸콜렛을 제조하였다.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.
비교예 1 ~ 2Comparative Examples 1 and 2
상기 실시예 1과 동일한 방법으로 다음 표 1의 조성에 따라 쵸콜렛을 제조하였다.Chocolate was prepared according to the composition of Table 1 in the same manner as in Example 1.
[표 1]TABLE 1
실험예Experimental Example
상기의 실시예 및 비교예에서 제시한 방법으로 제조한 쵸콜렛을 이용하여 성형성 및 쵸콜렛 코팅처리뒤 55%(상대습도), 18 ± 3℃의 조건에서 3일 경과후의 코팅의 유지여부를 육안으로 관찰하고, 내열성은 31℃에서 12시간 경과후의 결과를 육안으로 관찰하고, 이를 다음 표 2에 나타내었다.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.
[표 2]TABLE 2
상술한 바와 같이, 본 발명은 종래의 견과류를 포함한 쵸콜렛제조과정에서 견과류에 함유된 너트류의 유지를 일부 제거한 후 크림을 만들어서 이것을 센타로코팅처리하여 쵸콜렛을 제조함으로써, 기존의 견과류 포함 쵸콜렛제품에 비하여 상기 실험예와 같이 성형성과 쵸콜렛의 코팅성을 개선하고, 식감을 높힐 뿐만 아니라, 현재 시판중인 견과류를 포함한 쵸콜렛 제품과의 차별화가 가능하고 운반시 보다 편리한 잇점이 있는 등의 효과도 얻을 수 있다.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. .
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