KR20020060512A - Process for making chocolate with the use of frozen mould - Google Patents

Process for making chocolate with the use of frozen mould Download PDF

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Publication number
KR20020060512A
KR20020060512A KR1020010001638A KR20010001638A KR20020060512A KR 20020060512 A KR20020060512 A KR 20020060512A KR 1020010001638 A KR1020010001638 A KR 1020010001638A KR 20010001638 A KR20010001638 A KR 20010001638A KR 20020060512 A KR20020060512 A KR 20020060512A
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South Korea
Prior art keywords
chocolate
mold
shell
manufacturing
frozen
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KR1020010001638A
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Korean (ko)
Inventor
김종수
이만종
김관필
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한수길
롯데제과주식회사
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Priority to KR1020010001638A priority Critical patent/KR20020060512A/en
Publication of KR20020060512A publication Critical patent/KR20020060512A/en

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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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0089—Tapping or jolting tables treatment
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Abstract

PURPOSE: A method for producing chocolate complex using a frozen mould is provided, thereby cheaply and simply producing the chocolate complex and minimizing the loss of chocolate. CONSTITUTION: The producing method of shell typed chocolate comprises the steps of: injecting chocolate into a cavity of a mould to 30 to 40%(v/v) volume; and pressing a top of the chocolate with a cool piston of 5 to 10 deg. C having smaller width and length than those of the mould and pulling the cool piston.

Description

후로즌몰드를 이용한 복합초콜릿의 제조방법{Process for making chocolate with the use of frozen mould}Process for making chocolate with the use of frozen mold

본 발명은 후로즌몰드(frozen mould)를 이용한 복합초콜릿의 제조방법에 관한 것으로서, 더욱 상세하게는 일정량의 초콜릿이 주입된 몰드 위에 특정온도로 조절된 냉각피스톤을 누른 후 뽑아 초콜릿 쉘(shell)을 성형함으로써, 종래 초콜릿 쉘의 성형시 초콜릿이 주입된 몰드를 뒤집어 반전시킨 후 원심분리하여 벽면에 붙어 있는 초콜릿만 남긴 다음 다시 반전시키는 방법과 달리, 반전의 공정을 거치지 않으므로 설비와 동력이 절감되며 반전으로 인한 초콜릿의 손실을 막을 수 있는 새로운 공정을 도입한 복합초콜릿의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a composite chocolate using a frozen mold, and more particularly, pressing a cooling piston controlled to a specific temperature on a mold into which a certain amount of chocolate is injected, and then pulling out a chocolate shell. By molding, inverting the mold in which the chocolate is injected in the conventional chocolate shell is reversed and then centrifuged to leave only the chocolate attached to the wall and then inverted again. The present invention relates to a method for producing a composite chocolate that introduces a new process that can prevent the loss of chocolate.

종래의 초콜릿 제조에서 쉘 형태의 초콜릿 제품을 만들 때는 몰드에 초콜릿을 가득 부은 후 진동에 의해 기포를 제거하고 몰드를 뒤집어 반전시킨 다음 원심분리에 의해 몰드의 벽면에 붙어 있는 초콜릿은 남기고 내부에 있는 초콜릿은 빼어 내어 쉘을 만들었다. 이렇게 얻은 쉘은 다시 뒤집어서 냉각시킨 후 그 안에 내용물을 충전하게 된다. 더욱 상세하게 설명하면, 종래의 초콜릿 쉘의 성형에서는 28 ∼ 30℃의 온도로 맞춘 몰드에 템퍼링된 28 ∼ 30℃의 초콜릿을 가득 부은 후 상하 또는 좌우 진동에 의해 초콜릿 매스 안의 기포를 제거하고, 몰드를 뒤집어 원심분리를 하여 원하는 두께의 쉘을 만든 다음 다시 뒤집어서 10 ∼ 18℃의 냉각터널에서 냉각시킴으로써 초콜릿 쉘을 만들었다.In the conventional chocolate production, when making a chocolate product in the form of a shell, the chocolate is filled inside the mold, the bubbles are removed by vibration, the mold is inverted and inverted. Pulled out a shell. The shell thus obtained is turned upside down, cooled, and filled with contents. In more detail, in the molding of a conventional chocolate shell, after filling 28-30 degreeC chocolate tempered with the mold set to the temperature of 28-30 degreeC, the bubble in a chocolate mass is removed by a vertical vibration, left-right vibration, and a mold After centrifugation to make a shell of the desired thickness, and then upside down to make a chocolate shell by cooling in a cooling tunnel of 10 ~ 18 ℃.

이와 같은 공정에서는 뒤집는 반전공정이 거듭됨으로 인해 공정이 복잡하고 초콜릿의 손실이 많이 발생하는 문제가 있어 개선의 여지가 있었다.In such a process, due to the reversal of the inverting process is repeated, there is a problem that the process is complicated and the loss of chocolate occurs a lot, there is room for improvement.

이에, 본 발명에서는 초콜릿 쉘의 제조공정에 있어서 반전이라는 공정을 거치지 않도록 연구노력한 결과, 냉각피스톤으로 초콜릿 쉘을 성형하도록 하는 획기적인 후로즌몰드(frozen mould) 방법을 개발하였다.Therefore, in the present invention, as a result of research efforts not to go through the reversal process in the manufacturing process of the chocolate shell, a breakthrough frozen mold (frozen mold) method for forming a chocolate shell with a cooling piston was developed.

도 1은 종래의 초콜릿 쉘 성형방법과 본 발명의 초콜릿 쉘 성형방법을 비교하여 나타낸 개략도이다.1 is a schematic view showing a comparison between the conventional chocolate shell molding method and the chocolate shell molding method of the present invention.

본 발명은 몰드(mould)에 초콜릿을 주입하여 쉘(shell) 형태의 초콜릿을 제조하는 방법에 있어서,The present invention is a method of manufacturing a shell-type chocolate by injecting chocolate into a mold,

초콜릿을 몰드 캐비티(cavity)의 35 ∼ 40 %(v/v) 범위로 주입하는 제1공정,그리고The first process of injecting chocolate in the range of 35-40% (v / v) of the mold cavity, and

상기 몰드 보다 폭(가로)과 길이(세로)가 작고 온도가 5 ∼ 10 ℃인 냉각피스톤을 상기 초콜릿 위로 누른 다음 뽑아 초콜릿 쉘을 성형하는 제2공정을 포함하는 후로즌몰드를 이용한 초콜릿 쉘의 제조방법을 특징으로 한다.Preparation of a chocolate shell using a frozen mold comprising a second step of forming a chocolate shell by pressing a cooling piston having a width (width) and a length (length) smaller than the mold and having a temperature of 5 to 10 ° C. over the chocolate and then pulling it out. Method.

이렇게 하여 제조된 초콜릿 쉘에 액상 또는 반고체상의 여러 가지 내용물을 충전하면 다양한 맛을 내는 복합초콜릿을 얻을 수 있다.When the chocolate shell thus prepared is filled with various contents in liquid or semi-solid state, it is possible to obtain a complex chocolate having various flavors.

이와 같은 본 발명을 제조방법을 중심으로 더욱 상세하게 설명하면 다음과 같다.The present invention will be described in more detail with reference to the manufacturing method as follows.

제1공정으로, 초콜릿을 몰드 캐비티(cavity)의 35 ∼ 40 %(v/v) 범위로 주입하는 공정을 수행한다.In the first step, a step of injecting chocolate in the range of 35 to 40% (v / v) of the mold cavity is performed.

이때, 상기 몰드와 주입되는 초콜릿의 품온은 28 ∼ 30 ℃로 유지시키는 것이 바람직하다. 또한, 주입되는 초콜릿의 양이 상기 45 %를 초과하면 몰드 밖으로 초콜릿이 흘러 넘칠 우려가 있고, 35 % 미만이면 초콜릿의 양이 적어 쉘의 형성이 어렵다. 그리고, 초콜릿의 주입 후, 몰드를 진동시켜 초콜릿 내부의 기포를 제거할 수 있다.At this time, it is preferable to maintain the temperature of the mold and the chocolate to be injected at 28 to 30 ° C. In addition, when the amount of the chocolate to be injected exceeds 45%, the chocolate may flow out of the mold, and when the amount of the chocolate is less than 35%, the amount of chocolate is small and the formation of the shell is difficult. After injecting the chocolate, the mold can be vibrated to remove bubbles in the chocolate.

제2공정으로, 냉각피스톤을 상기 초콜릿 위로 누른 다음 뽑아 초콜릿 쉘을 성형하는 공정을 수행한다.In a second step, a cooling piston is pressed onto the chocolate and then drawn to form a chocolate shell.

이때, 상기 냉각피스톤은 몰드 보다 1 ∼ 2㎜씩 폭과 길이가 작은 것을 사용하며, 5 ∼ 10℃ 범위의 온도로 조절하여 몰드에 들어있는 초콜릿 매스 위에 누른후 뽑아서 쉘을 만든다. 만일, 냉각피스톤의 온도가 5℃ 미만이 되면 너무 급격한 냉각에 의해 유지의 조잡한 결정이 생성될 수 있고, 10℃를 초과하면 초콜릿이 피스톤에 달라붙을 우려가 있다.At this time, the cooling piston uses a width and length smaller by 1 ~ 2mm than the mold, and adjusted to a temperature of 5 ~ 10 ℃ range pressed on the chocolate mass in the mold and pulled to make a shell. If the temperature of the cooling piston is less than 5 ° C, coarse crystals of fats and oils may be produced by too rapid cooling, and if it exceeds 10 ° C, the chocolate may stick to the piston.

이하, 본 발명을 실시예에 의거하여 더욱 상세하게 설명하겠는바, 본 발명이 실시예에 의하여 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by Examples.

실시예Example

60 ㎜ ×40 ㎜ ×8 ㎜의 캐비티를 가진 몰드를 준비하고 품온을 28 ∼ 30 ℃로 조절하였다. 템퍼링(28 ∼ 30 ℃)시킨 밀크초콜릿을 상기 몰드의 전체 캐비티에 대하여 40%(v/v) 만큼 주입한 후, 좌우, 상하 진동을 통해 초콜릿을 펼쳐 주었다. 그런 다음, 59 ㎜ ×39 ㎜ ×10 ㎜의 냉각피스톤을 7 ℃의 온도로 조절하여 상기 몰드의 캐비티에 넣었다가 뽑은 후, 몰드를 18 ℃의 냉각기에 넣고 10분간 냉각시켰다. 냉각기에서 나온 초콜릿 쉘을 170 ℃에서 10초간 재가열한 다음, 28 ∼ 30 ℃로 템퍼링된 요구르트 크림을 충전시켰다. 몰드를 18 ℃의 냉각기에 넣어서 10분간 냉각시키고, 170 ℃에서 10초간 재가열한 다음, 28 ∼ 30 ℃로 템퍼링된 밀크초콜릿으로 바닥면을 채웠다. 몰드를 18 ℃의 냉각기에 넣어서 30분간 냉각시키고, 몰드에서 내용물을 빼내어 복합초콜릿을 완성하였다.A mold having a cavity of 60 mm × 40 mm × 8 mm was prepared and the product temperature was adjusted to 28 to 30 ° C. Tempered milk chocolate (28-30 ° C.) was injected by 40% (v / v) with respect to the entire cavity of the mold, and then the chocolate was spread out through left and right vibrations. Thereafter, a 59 mm by 39 mm by 10 mm cooling piston was adjusted to a temperature of 7 ° C., placed in the cavity of the mold, and pulled out. Then, the mold was placed in a cooler at 18 ° C. and cooled for 10 minutes. The chocolate shell from the cooler was reheated at 170 ° C. for 10 seconds and then filled with the yogurt cream tempered to 28-30 ° C. The mold was placed in a cooler at 18 ° C., cooled for 10 minutes, reheated at 170 ° C. for 10 seconds, and the bottom was filled with milk chocolate tempered at 28-30 ° C. The mold was placed in a cooler at 18 ° C. to cool for 30 minutes, and the contents were removed from the mold to complete composite chocolate.

상술한 바와 같이, 본 발명에 따른 후로즌몰드를 이용한 복합초콜릿의 제조방법은 초콜릿 쉘의 성형에 있어서, 반전의 공정이 없어 설비 및 동력이 절감되고 초콜릿의 손실을 없앨 수 있다. 또한, 진동 및 원심분리의 공정이 없어 제조공정에서의 소음을 줄일 수 있는 효과가 있다.As described above, in the method of manufacturing a composite chocolate using the frozen mold according to the present invention, in the molding of the chocolate shell, there is no reversal process, thereby reducing equipment and power, and eliminating the loss of chocolate. In addition, there is no vibration and the process of centrifugation has the effect of reducing the noise in the manufacturing process.

Claims (4)

몰드(mould)에 초콜릿을 주입하여 쉘(shell) 형태의 초콜릿을 제조하는 방법에 있어서,In the method of manufacturing a shell-shaped chocolate by injecting chocolate into a mold, 초콜릿을 몰드 캐비티(cavity)의 35 ∼ 40 %(v/v) 범위로 주입하는 제1공정, 그리고A first step of injecting chocolate in the range of 35-40% (v / v) of the mold cavity, and 상기 몰드 보다 폭(가로)과 길이(세로)가 작고 온도가 5 ∼ 10 ℃인 냉각피스톤을 상기 초콜릿 위로 누른 다음 뽑아 초콜릿 쉘을 성형하는 제2공정을 포함하는 것을 특징으로 하는 후로즌몰드를 이용한 초콜릿 쉘의 제조방법.And a second step of forming a chocolate shell by pressing a cooling piston having a width (width) and a length (length) smaller than the mold and having a temperature of 5 to 10 ° C. over the chocolate, and then pulling out the chocolate shell. Method for producing chocolate shells. 제 1 항에 있어서, 상기 몰드와 주입되는 초콜릿의 품온은 28 ∼ 30 ℃인 것을 특징으로 하는 후로즌몰드를 이용한 초콜릿 쉘의 제조방법.The method of claim 1, wherein the mold temperature of the chocolate injected with the mold is 28 ~ 30 ℃. 제 1 항에 있어서, 상기 냉각피스톤으로 쉘을 성형하기 직전에, 몰드를 진동시켜 초콜릿 내부의 기포를 제거하는 공정을 추가로 실시하는 것을 특징으로 하는 후로즌몰드를 이용한 초콜릿 쉘의 제조방법.The method of manufacturing a chocolate shell using a frozen mold according to claim 1, further comprising a step of removing the bubbles inside the chocolate by vibrating a mold immediately before forming the shell with the cooling piston. 상기 청구항 1의 제조방법에 따라 성형된 초콜릿 쉘에 액상, 반고체상 또는 고체상의 내용물이 충전된 복합초콜릿.Compound chocolate filled with a liquid, semi-solid or solid contents in the chocolate shell molded according to the manufacturing method of claim 1.
KR1020010001638A 2001-01-11 2001-01-11 Process for making chocolate with the use of frozen mould KR20020060512A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101005333B1 (en) * 2009-06-02 2011-01-05 주식회사크라운제과 A Shell Chocolate Inserted Rice Cake and Manufacturing Method
KR20160083696A (en) 2015-01-02 2016-07-12 주정희 A mold for making a chocolate
JP2021172363A (en) * 2020-04-23 2021-11-01 恵理 鈴木 Manufacturing method of food cup

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Publication number Priority date Publication date Assignee Title
EP0589820A1 (en) * 1992-09-23 1994-03-30 Aasted-Mikroverk Aps A method and device for moulding of chocolate articles
EP0914774A1 (en) * 1998-11-09 1999-05-12 Aasted-Mikroverk Aps method, system and apparatus for the production of shells of fat-containing chocolate-like masses
EP0914775A2 (en) * 1998-12-07 1999-05-12 Aasted-Mikroverk Aps Method and system for moulding of chocolate articles in a moulding chamber
EP0920810A1 (en) * 1998-11-02 1999-06-09 Aasted-Mikroverk Aps Method and apparatus for the production of shells of fat-containing, chocolate-like masses under pressure build-up.
EP0925720A1 (en) * 1998-11-02 1999-06-30 Aasted-Mikroverk Aps Apparatus comprising independently suspended core members for the production of shells of fat-containing chocolate-like masses

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0589820A1 (en) * 1992-09-23 1994-03-30 Aasted-Mikroverk Aps A method and device for moulding of chocolate articles
EP0920810A1 (en) * 1998-11-02 1999-06-09 Aasted-Mikroverk Aps Method and apparatus for the production of shells of fat-containing, chocolate-like masses under pressure build-up.
EP0925720A1 (en) * 1998-11-02 1999-06-30 Aasted-Mikroverk Aps Apparatus comprising independently suspended core members for the production of shells of fat-containing chocolate-like masses
EP0914774A1 (en) * 1998-11-09 1999-05-12 Aasted-Mikroverk Aps method, system and apparatus for the production of shells of fat-containing chocolate-like masses
EP0914775A2 (en) * 1998-12-07 1999-05-12 Aasted-Mikroverk Aps Method and system for moulding of chocolate articles in a moulding chamber

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101005333B1 (en) * 2009-06-02 2011-01-05 주식회사크라운제과 A Shell Chocolate Inserted Rice Cake and Manufacturing Method
KR20160083696A (en) 2015-01-02 2016-07-12 주정희 A mold for making a chocolate
JP2021172363A (en) * 2020-04-23 2021-11-01 恵理 鈴木 Manufacturing method of food cup

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