KR20100070104A - Process of making a chocolate ball covered with snack chip or nuts chip after melting the surface of chocolate ball - Google Patents

Abstract

PURPOSE: A process of making a chocolate ball covered with snack chips or nuts chips is provided to automatically produce products with an automatic fan, and to attach coating materials such as the snack chips or nuts chips on the chocolate. CONSTITUTION: A process of making a chocolate ball covered with snack chips or nuts chips includes the following steps: melting the center surface of chocolate for 1 ~ 60 minutes with hot wind of 30 ~ 100 °C; putting the snack chips or nuts chips 1 ~ 40 weight% on the products; and coating the chips on the center surface of the chocolate with cold wind of 5 ~ 10 °C for 5 ~ 30 minutes. The snack chips or nuts chips are included in the chocolate.

Description

Process of making a chocolate ball covered with snack chip or nuts chip after melting the surface of chocolate ball}

The present invention relates to a method for producing chocolate balls melted chocolate ball surface and coated with snack chips or nut chips.

The conventional method of coating the chip in the manufacture of chocolate balls is simply a product coated with chocolate only or a method of coating a nut chip or snack chip on a chocolate center by applying a small amount on the surface by sprinkling or rolling a snack or nut while the chocolate is not hardened. Was prepared.

This coating method temporarily attaches nuts chips or snack chips to chocolate, so that after the production of the product, consumers purchase the chocolate ball product and open the product package, a large amount of chip chips are generated in the packaging container. There was a problem that can not fall significantly to meet the taste of consumers.

Accordingly, the present inventors have made efforts to solve the above problems, and as a result, the surface of the solid chocolate rather than the method of applying the chip immediately after coating the existing liquid chocolate to firmly attach the snack chip or nut chip to the chocolate surface The present invention has been completed by developing a method for manufacturing a chocolate ball product which can be hardened by applying a hot air at a specific temperature to a melt, and then firmly attaching coating materials such as snack chips or nut chips.

Accordingly, it is an object of the present invention to provide a method for producing a chocolate ball by applying heat to the surface of the chocolate ball to melt only the surface and then sticking a snack chip or nut chip and the like firmly coated to give a differentiation and functionality of the product form. .

The present invention

Applying hot air at 30 to 100 ° C. to the chocolate center for 1 to 60 minutes to melt the center surface;

Adding 1 to 40% by weight of snack chips or nut chips relative to the weight of the product;

Coating the chip on the surface of the center by applying cold air at 5 to 10 ° C. for 5 to 30 minutes.

Characterized by a method for producing a chocolate ball comprising a.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method of manufacturing a chocolate ball by applying heat to the surface of the chocolate ball to melt only the surface, and then attached to the surface snack chips or nuts chips and firmly coated to give the differentiation and functionality of the product form.

Comparison of the overall process flow of the present invention and the chip coating method of the conventional chocolate ball is shown in Figure 1 of the accompanying drawings.

There are two ways to create the center of a chocolate product.

The chocolate center can be made into a center using only pure chocolate and a center with snack chips or nuts chips. In this case, the center of pure chocolate does not require an additional chocolate coating process, but a chocolate center made of snack chips or nut chips may need an additional chocolate coating process.

The detailed manufacturing process is as follows.

Ingredients for confectionery should be suitable for nutritional and functional properties in terms of physical properties and product functionality.

First, the chocolate is cubed or spherical. At this time, the chocolate is formed into a sheet and cut into a desired shape using a guillotine cutter, a ring cutter, or the like, or a desired shape using a book mold or an ice roller. In addition, to make the center more crunch, you can put snack chips or nuts chips with chocolate sweets and then form sheets by cutting them into the desired shape and shape, or make a center of the desired shape.

The finished chocolate center is placed in a coating pan and rounded. At this time, the temperature for melting the surface is blown hot air to the chocolate that becomes the center for 1 to 60 minutes at 30 ~ 100 ℃. At this time, the hot air temperature may be a temperature enough to melt the surface of the chocolate center, the reaction time may be a time enough to melt the snack chips or nuts chips according to each temperature. The lower the hot air temperature, the longer the reaction time, and the higher the temperature, the shorter the reaction time, so that only the surface can be melted while maintaining the shape of the center. More preferably, hot air is applied at 35 to 70 ° C. for 1 to 30 minutes.

When hot air is put into the coating pan with rounding, the surface melts between 29 and 34 ° C. At this time, the surface temperature was measured using a digital surface thermometer. If the surface temperature is less than 29 ℃, the surface is not melted well, chip adhesion is not good, if it exceeds 34 ℃ not only the surface of the center but also the inside melted together, the shape of the center is not maintained or the centers stick together.

If the surface looks moist with the naked eye and chocolate begins to bleed easily when touched by hand, add snack chips or nut chips to the surface of the coating pan. At this time, the snack chips or nuts chips are added to 1 to 40% by weight based on the weight of the product. If the chip is less than 1% by weight, it is difficult to feel the crunch feeling, and if it is more than 40% by weight, the loss of non-stick to the surface of the center object is increased.

Thereafter, cold air of 5 to 10 ° C. is blown for 1 to 30 minutes to cool the chocolate center water so that the snack chips or the nut chips are firmly attached to the surface of the center water.

Repeat this process two or three times to attach the desired amount of snack chips or nut chips to the surface.

The chocolate ball product prepared by the manufacturing method according to the present invention can be more firmly attached to the coating of snacks or nuts on the chocolate surface, it can be produced in large quantities using an automatic pan.

In addition, compared to the existing products, the sense of crunching is higher, which is in line with consumer preferences.

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

Example 1 Preparation of Chocolate Ball Products Coated with Chips in Pure Chocolate Center

Next, the chocolate center composed of the composition of Table 1 was made into a square through cutting after sheet formation. 200 g (2 g X 100 pieces) of the finished chocolate center was placed in a coating pan and rounded. Hot air was poured into the coating pan at 50 ° C. for 10 minutes with rounding to melt the surface of the chocolate center. When the surface temperature of 30 ~ 31 ℃ was measured, the surface looks moist when viewed with the naked eye, chocolate began to easily come out when touched by hand. When it is determined that the surface is melted, snack chips or nut chips to be attached to the surface are put in a 15 wt% coating pan based on the weight of the product. The cold air at 7 ° C. was blown for 15 minutes to make the snack chips or nut chips firmly stick to the surface. This process was repeated three times to attach the desired amount of snack chips or nut chips to the surface.

TABLE 1

division Composition ratio (%) Cocoa mass 25 White sugar 35 Whole milk powder 29.5 Cocoa Butter or Vegetable Oil 10 Spices 0.5 Sum 100

TABLE 2

division Composition ratio (%) Round the chocolate semi-finished product of Table 1 (center) 85 Snack Chips or Nuts Chips 15 Sum 100

Example 2 Preparation of Chocolate Ball Products Coated with Chips in a Center in which Snack Chips or Nut Chips are Placed in a Chocolate Suite to Increase Crunchy Feeling

The chocolate center consisting of the composition of the following Table 3 was made square by cutting after sheet formation. The finished chocolate center was placed in a coating pan and rounded. Hot air was poured into the coating pan at 50 ° C. for 10 minutes with rounding to melt the surface of the chocolate center. The surface was moist when viewed with the naked eye and snack chips or nut chips to be attached to the surface were placed in a 15% by weight coating pan when the chocolate began to bleed easily when touched by hand. The cold air at 7 ° C. was blown for 15 minutes to make the chips firmly stick with snack chips or nuts chips. This process was repeated three times to attach the desired amount of snack chips or nut chips to the surface.

[Table 3]

division Composition ratio (%) Cocoa mass 25 White sugar 30 Whole milk powder 24.5 Cocoa Butter or Vegetable Oil 10 Spices 0.5 Snack Chips or Nuts Chips 10 Sum 100

[Table 4]

division Composition ratio (%) Molded chocolate semi-finished products in Table 3 (center) 85 Snack Chips or Nuts Chips 15 Sum 100

Test Example 1: Confirmation of Attachment

In order to find out the difference in adhesion degree with the product coated with the existing method, the product was made in two ways, the existing method and the method of the present invention, and then placed in a barrel and freely dropped at a height of 1 m, and then the degree of separation of the chip was confirmed. . There was no difference from the chocolate-only product and the chocolate and chip together in the center, but it was confirmed that there is a separation difference in the method of coating the chip on the outside.

TABLE 5

division Adhesion Rate (%) * Center (Chocolate) + Conventional External Chip Coating Products 80 Center (Chocolate) + External Chip Coating Product of the Invention 99 Center (Chocolate + Chip) + Conventional External Chip Coating Products 78 Center (Chocolate + Chips) + External Chip Coating Products of the Invention 98  * Measure the surface adhesion rate of product after free fall at 1m height

As shown in Table 5, it was confirmed that the product produced through the present invention compared to the product produced by the conventional coating method can be much more firmly attached to the snack or nuts attached to the chocolate surface.

Test Example 2: Confirmation of Product Texture

Fifty males in their 20s and 40s were examined as follows.

The chocolate ball product produced by the present invention was significantly different from the existing chocolate ball products in appearance and properties. The preference of the crunch feeling for the product made with the present invention was 15-85% superior to the product made with the conventional method.

 TABLE 6

division Preferences for crunch Center (chocolate) + product without outer chip coating 10 Center (Chocolate) + Conventional External Chip Coating Products 75 Center (Chocolate) + External Chip Coating Product of the Invention 90 Center (chocolate + chip) + products without external chip coating 70 Center (Chocolate + Chip) + Conventional External Chip Coating Products 80 Center (Chocolate + Chips) + External Chip Coating Products of the Invention 95  * Relative sensory evaluation index when sensory evaluation index of crunch level is set to 100

As shown in Table 6, the product produced through the present invention can be confirmed that the crunch feeling is relatively higher than the existing product.

Figure 1 shows a flow chart for the coating method of the present invention and the existing chocolate ball products (in this case, the three-step chocolate coating may be omitted).

Claims (3)

Applying hot air at 30 to 100 ° C. to the chocolate center for 1 to 60 minutes to melt the center surface; Adding 1 to 40% by weight of snack chips or nut chips relative to the weight of the product; And Coating the chip on the surface of the center by applying cold air at 5 to 10 ° C. for 5 to 30 minutes. Chocolate ball manufacturing method characterized in that consisting of. 2. The method of claim 1, wherein the chocolate center includes snack chips or nuts chips. Chocolate balls produced by the method of claim 1 or 2.

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