KR20040009286A - A chocolate with freeze dried vegetables and fruits and its preparing method - Google Patents

Abstract

PURPOSE: Provided are chocolate using freeze-dried fruits and vegetables and a method for producing thereof. The chocolate has the enhanced taste and quality without causing emulsion and deterioration and maintains the characteristic taste and flavor of fruits and vegetables as well as properties thereof. CONSTITUTION: Freeze-dried fruits and vegetables are subjected to a first processing process like a coating, enrobing or shell-filling process using flakes having a fat content of 25 to 31% and a particle size of 25 to 32 micrometer. Then, they are coated with white chocolate or chocolate having a fat content of 32 to 35% and cooled in a second processing process. In the second processing process, the coating and cooling processes are repeated several times.

Description

A chocolate with freeze dried vegetables and fruits and its preparing method}

The present invention relates to a chocolate using a freeze-dried fruit vegetables and a method for manufacturing the same, and more particularly, to prevent the moisture absorption of the fruit-dried fruit vegetables in the form of a square, slices and powder, as is intact to suit the characteristics and eating of raw materials In order to improve the post-processing aptitude, the first process is performed with flakes or chocolate with a low maintenance content, and the second process is repeated with cooling and coating until the thickness is reached again with chocolate or white chocolate. The present invention relates to a chocolate using a high-quality freeze-dried fruit vegetable that can maximize the shape and taste of the chocolate and suppress the emulsification or deterioration of the used chocolate, and a method of manufacturing the same.

In general, a method of using vegetables or fruits in chocolate is used in the form of vegetable powder and fruit powder, or vegetable juice or concentrate, fruit juice or fruit concentrate. In particular, in the case of chocolate, there are many problems such as emulsification and deterioration of quality in mixed use with moisture-based raw materials or other products as oil-based products. The use of raw materials of vegetables or fruits in these forms has a limit in expressing the original vegetables or fruits in its taste or form, and supplements its characteristics by using vegetable flavors or fruit flavors to compensate for the shortcomings.

The conventional method is to dry vegetables or fruits into powders of various sizes, or to mix them with other food ingredients or additives, or to make vegetables or fruits into liquid raw materials such as vegetable juices or juices. It was. For example, strawberries were used in confectionery products such as chocolate or biscuits in the form of raw materials such as strawberry powder or strawberry jam. In the case of chocolate, the strawberry powder is used in a mixer or a conching process, mixed in a chocolate paste, or sprayed onto a surface in powder form. In the liquid syrup state, a small amount is mixed with chocolate or cream due to the problem of moisture in the raw material. The use of this method makes it difficult to find the original form in the final product and the unique taste of chocolate makes it difficult to reproduce the original taste of vegetables or fruits. For this reason, the flavors of vegetables and fruits are additionally used to reinforce the tastes and aromas. These flavors have some heterogeneous characteristics with those of natural vegetables or fruits. There is also a limit to the representation.

Therefore, the inventors of the present invention, as a result of research efforts to solve the above problems, using the vegetables or fruits in the freeze-dried state, and the size of the vegetables or fruits used to adjust to the processing aptitude to use the original circle as it is Use the modified form such as case, half, slice, and square, but first, freeze-dried vegetables or fruits are first processed into flakes or low-fat chocolate to prevent moisture absorption of freeze-dried fruits and vegetables and to improve post-processing aptitude. It has been found that the above problems can be solved by performing the secondary processing using the method of coating, enrobing or shelling by repeatedly cooling and coating to have a thickness. The present invention has been completed.

Accordingly, an object of the present invention is to provide a chocolate using a high quality freeze-dried vegetables and fruits that can exhibit the intrinsic taste and aroma of natural vegetables or fruits, and to suppress emulsification and deterioration of chocolates, and a method of manufacturing the same.

The present invention relates to a process of firstly processing a freeze-dried fruit vegetable with flakes of 25 to 31% and having a particle size of 25 to 32 μm, as a flake, white chocolate or chocolate, and a chocolate or white chocolate having an oil and fat component of 32 to 35%. Characterized by a method for producing a chocolate using a freeze-dried fruit vegetables, including secondary processing to repeat the coating and cooling.

In another aspect, the present invention includes a freeze-dried fruit vegetables containing freeze-dried fruit vegetables containing a flakes containing 25 to 31% of flakes and chocolate filled with a primary coating, enveloping or shell, and the outer surface of the freeze-dried fruit vegetables.

The present invention is to preserve the freeze-dried fruits and vegetables in the form of square, slices and powder in the form of a circle, suitable for the characteristics of the raw material and eating and drinking to prevent moisture absorption and improve the post-processing aptitude by first processing into a flake or chocolate having a low content The present invention relates to a chocolate using a freeze-dried fruit vegetable, which is secondarily processed by cooling and coating repeatedly until reaching a proper thickness with chocolate or white chocolate, and a manufacturing method thereof.

The present invention will be described in detail as follows.

In general, freeze-drying is widely used as a processing method for preserving the taste and aroma of fruits and vegetables, and freeze-dried fruits and vegetables can be easily purchased in various forms. Strawberry, for example, can be purchased in a vacuum-packed form that preserves its original form. Fruits such as oranges and pineapples can be purchased in square or rectangular forms of freeze-dried ingredients. , Sweet potatoes and the like can also be purchased as freeze-dried.

The present invention is to maintain the taste and aroma of the raw material fruit vegetables used by applying the freeze-dried fruit vegetables to the chocolate as described above, by inhibiting the moisture absorption of the freeze-dried fruit vegetables by primary processing with a flake having a low content of oil, Therefore, there is a feature in producing a high quality chocolate that prevented the emulsification and deterioration of chocolate.

First, the surface of the freeze-dried fruit vegetables cut to a certain size is trimmed to suit the characteristics of the raw materials and eating, and if the temperature control time is long, the freeze-dried fruit vegetables can absorb moisture. To be processed.

The freeze-dried fruits and vegetables are adjusted to the freeze-dried fruit vegetables 25 to 31% of the flakes and chocolate is applied, the flakes are mixed with raw materials such as cocoa mass (except white chocolate), whole milk powder, white sugar, lactose, oil or fat Finely grind in a roller to make the particle size 25 ~ 32㎛, and apply the flakes to fill the angular part by applying the angular part of the flesh with a flake to facilitate the next process. The amount of flakes to be applied may be used in an amount of 5 to 20% by weight of the raw material. If the amount of flakes used is less than 5% by weight, the angular portions of the raw fruits and vegetables cannot be efficiently filled, and even application of the flakes is difficult. If the excess exceeds the amount of flakes, there is a problem that the texture is bad when eating the final product, the amount is used depending on the raw materials used. At this time, if the oil-retaining component such as flakes is less than 25%, the grain size becomes coarse. If the oil-retaining component exceeds 31%, oil film phenomenon occurs on the roller when it is refined, and it is difficult to refine the oil-retaining component. There is this. If the particle size of the processed flakes exceeds 32 μm, a lot of power costs and processing time are required in processing, and if the particle size is less than 25 μm, the texture in the mouth is bad. When applying the flakes as described above, using a temperature of 40 ~ 50 ℃ elutes the flakes of the flakes to weakly bind to the surface of the pulp, when the temperature is less than 40 ℃ is difficult to elute the oil, exceeding 50 ℃ If the temperature is too high, the chocolate may flow down.

After first processing with a flake or the like as described above, it is coated with 32 to 35% chocolate or white chocolate. If the fat or oil component of the chocolate is less than 32%, the binding strength of the chocolate is lowered and the tissue is not dense. If the oil-solubility is not good, and the fat or oil component exceeds 35%, it takes a lot of time to cool down, and the fat and fat component is felt at the time of ingestion. In processing processes such as secondary chocolate coating and enrobing, the chocolate is added and cooled repeatedly to form a layer at a desired ratio, and as described above, the product coated with flakes and chocolate is subjected to 12 to 24 according to the characteristics and raw materials of the raw material. After maturing for a time and then coated with a syrup or the like on it to give a gloss or chocolate as it is coated to prepare a chocolate using the freeze-dried fruit vegetables of the present invention.

In the present invention, the processing conditions can be changed according to the characteristics of the raw materials used, it is possible to develop and apply a chocolate having physical properties suitable for each process conditions.

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

Example 1 Preparation of Chocolate Coated Product Based on Freeze-Dried Strawberries (1)

Freeze-dried strawberries in a circular state of less than 1% moisture were vacuum packed to prevent moisture absorption, and opened immediately before use to avoid moisture absorption. First, freeze-dried strawberries are put in a coating pan and rotated for 5 minutes to adjust the product temperature, trim the surface of the strawberries, and then apply powder flakes with a particle size of 25 to 32 ㎛ and 28% fat or oil. Processed.

The flake-coated strawberry was coated with a chocolate containing 35% of oil at 30 ° C. and cooled at 18 ° C. for 25 times to make a product coated with a layer of chocolate at a desired rate of 70% at 20 ° C. for 12 hours. After aging at the surface was coated with the present time to give a gloss or as a chocolate coated to give a chocolate-coated product centered on freeze-dried strawberries.

The components of the flakes and the chocolate used are shown in Table 1 below.

Example 2 Preparation of Chocolate Coated Product Based on Freeze-Dried Strawberries (2)

Freeze-dried strawberries in a circular state of less than 1% moisture were vacuum packed to prevent moisture absorption, and opened immediately before use to avoid moisture absorption. First, the freeze-dried strawberry was put in a coating pan, rotated for 5 minutes to adjust the temperature of the product, and the surface of the strawberry was trimmed, and then the strawberry was first coated by spraying chocolate with a 30% oil content. At this time, when a large amount of high-viscosity chocolate is added to a light freeze-drying center, it is sprayed at a pressure of 1.5 bar because of difficulty in processing such as sticking together.

As described above, the chocolate-coated strawberry was coated with a chocolate containing 35% of the oil at 40 ° C. and cooled at 18 ° C. for 30 times to make a product coated with a chocolate layer of 65% desired ratio, for 12 hours. After aging at 20 ° C., the surface was coated with syrup, which was then polished or coated as chocolate to prepare a chocolate coated product centered on freeze-dried strawberries.

The composition of the chocolate used is shown in Table 1 below.

Example 3 Preparation of a White Chocolate Coated Product Centered on Freeze-Dried Pineapple

After cutting into squares of 2 cm in length and length, 15 wt% of powdered white flakes having 28% fat and oil were coated on the pineapple flesh, which was freeze-dried to have a water content of 1% or less.

The white flake-coated pineapple was coated with white chocolate in the same manner as in Example 1 to prepare a chocolate containing a freeze-dried pineapple as a center, and the components of the used white flakes and white chocolate are shown in Table 1 below. It was.

Example 4 Preparation of Chocolate Coated Product Based on Freeze-Dried Orange

Cut into 5 × 3 × 3 cm squares and freeze-dried orange flesh with less than 1% moisture. The surface is coated with 8% by weight of flakes with 28% fat and passed through air at 45 ℃. To elute the flakes and weakly bind to the surface of the pulp.

The flake-coated orange was enrobed so that the chocolate having a temperature controlled at 45 ° C. flowed from the top of the pulp center, and then cooled in a cooler at 15 ° C. to prepare a chocolate containing the freeze-dried orange in the center. The constituents of the flakes and the chocolate are shown in Table 1 below.

Example 5 Preparation of Chocolate Coated Product Centered on Freeze-Dried Sweet Potatoes

Sweet potatoes cut into 3 × 3 × 3 cm squares lyophilized to less than 1% moisture were vacuum packed to prevent moisture absorption, and opened immediately before use to avoid moisture absorption. First, lyophilized sweet potatoes are put in a coating pan and rotated for 20 minutes to adjust product temperature. After slicing the corners of sweet potatoes, spray white powder of 29% oily ingredient on the surface to make 10% of the whole product. Sweet potatoes were first coated.

As described above, the chocolate-coated sweet potato is sprayed and sprayed with 32% of the white chocolate having a fat or oil component, and when a large amount of highly viscous chocolate is added to a light freeze-drying center, it is difficult to process due to sticking to each other. After spraying at a pressure of 1.5 bar, and aged at 20 ℃ for 12 hours, the surface was then coated with a syrup, or polished as chocolate coated to prepare a chocolate coated product centered on lyophilized sweet potatoes.

The composition of the chocolate used is shown in Table 1 below.

In the embodiment of the present invention has been presented a method of manufacturing chocolate using freeze-dried strawberries, pineapples, oranges and sweet potatoes, in addition to freeze-dried fruit and vegetables can be used, according to the raw material by modifying the method as appropriate Chocolate, including freeze-dried fruit vegetables can be prepared.

Ingredient Usage (% by weight) Chocolate flakes chocolate White flakes white chocolate Cocoa mass 16 16 - - Whole milk powder 22 23 22 22 White sugar 37 35 28 20 Lactose 10 7.7 26.6 26.6 Vegetable oil 15 18 23 31 lecithin - 0.3 0.4 0.4 Sum 100 100 100 100

As described above, according to the present invention, freeze-dried fruits and vegetables are used firstly, by first processing with a low-fried flake or the like to minimize oil absorption from chocolate and make the surface workable. Fruits and vegetables can be preserved in their original form, and their inherent taste and aroma can be preserved, and chocolates with excellent taste and quality that do not cause emulsification and deterioration of used chocolate due to low moisture content even when applied to chocolate are manufactured. can do.

Claims (4)

The process of first-processing the lyophilized fruit vegetables with flakes of 25-31% and the particle size of 25-32 micrometers with flakes, white chocolate, or chocolate, A method for producing chocolate using freeze-dried fruit vegetables, characterized in that it comprises a secondary process of repeating the coating and cooling with 32 to 35% chocolate or white chocolate. The method of claim 1, wherein the freeze-dried fruit vegetables are in the form of squares, slices, and powders. The method of claim 1, wherein the primary processing is a method of filling a coating, enrobing, or shell with a freeze-dried fruit vegetable. A freeze-dried fruit-vegetable chocolate, characterized in that it is filled with primary flakes, enrobing or shells with flakes and chocolates containing 25-31% of freeze-dried fruit-vegetables, and the outer surface of the fruit is subjected to secondary processing with chocolate.