KR20120113911A - Chocolate confectionary having three coating layers and preparation thereof - Google Patents

Abstract

PURPOSE: Chocolate snacks having a three-layered coating structure, and a producing method thereof are provided to improve the flavor of the chocolate snacks. CONSTITUTION: A producing method of chocolate snacks having a three-layered coating structure comprises the following steps: molding grain powder dough into a sheet having the thickness of 3-4mm, and baking the sheet in an oven to obtain a cookie sheet; crushing the cookie sheet into irregular pieces; spraying a chocolate solution on the cookie pieces for firstly coating, and firstly aging the firstly coated product; inserting the firstly coated product into a sugar solution containing sugar syrup, Arabia gum, and starch syrup for secondly coating, and drying the secondly coated product; and thirdly coating the dried product using shellac. The chocolate solution contains 80wt% of liquid quasi chocolate, and 20wt% of powdered raw chocolate. [Reference numerals] (AA) Firstly chocolate-coating; (BB) Aging; (CC) Secondly sugar solution coating; (DD) Drying; (EE) Thirdly shellac coating; (FF) Packaging

Description

Chocolate confectionary having a three-stage coating structure and a method of manufacturing the same

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chocolate confectionery, and more particularly, to a chocolate confectionery having a new structure and a method of manufacturing the same, which can satisfy the five senses of consumers by giving three-stage coating to irregularly crushed cookie pieces.

Prior arts related to chocolate confectionery well known in the art include the following.

Patent registration No. 594745 is made by mixing 100% non-glutinous rice or non-glutinous rice and glutinous rice in a proper ratio to make Nurungji, and then fry it. Described is a manufacturing method of Nurungji Chocolate Confectionery made by fixing one of the various nuts onto chocolate and cooling it.

Utility Model Registration No. 339346 has a spherical corn snack portion; Chocolate syrup layer is applied / formed on the surface of the corn snack portion; And a plurality of nut chips unevenly received in the chocolate syrup layer and disposed to be exposed to the surface of the chocolate syrup layer.

Patent Application No. 10-2000-7679 is made of glutinous rice soaked in water for 3 to 10 days and put into a mill to grind it, mix it with soybean juice, knead and stir it, thin it and boil it, and the rice cakes obtained in the above process. The process of extruding into a thin sputum cake shape, the process of distributing the stretched molded article at a predetermined interval and drying, the process of cutting the dried molded product to a certain size, the process of splashing the solid obtained in the process in edible oil and in the process It describes a method of producing chocolate confectionery consisting of a step of coating the chocolate by putting the fried molded product in a liquid chocolate prepared in advance, and drying it again and packaging the molded product obtained by all the above steps.

An object of the present invention is to provide a new chocolate confectionery that can not only be excellent in flavor but also satisfy the five senses of consumers.

According to the present invention achieving the above object, in the method for producing a chocolate confectionery,

Preparing a cookie sheet by molding the grain powder dough into a sheet having a thickness of 3 to 4 mm and baking it in an oven;

Crushing the prepared cookie sheet into irregular pieces;

Spraying the chocolate solution on the obtained cookie slices for the first coating,

Aging the obtained primary coating;

Subjecting the aged primary coating to a sugar solution containing sugar syrup, gum arabic and syrup;

Drying the obtained secondary coating; And

There is provided a method of producing a three-stage coated chocolate confectionery comprising the step of: tertiary coating the dried secondary coating with shellac.

Preferably, in the first coating step, the chocolate solution is provided with a method for producing a three-stage coated chocolate confectionery, characterized in that the liquid chocolate comprises 80% by weight of liquid chocolate and 20% by weight of raw chocolate powder.

Preferably, in the first coating step, the chocolate solution is coated on the cookie pieces in a weight ratio of 1: 1, and a method of manufacturing a three-stage coated chocolate confectionery is provided.

Preferably, according to the present invention there is provided a method for producing a three-stage coated chocolate confectionery, characterized in that the aging of the primary coating is carried out in a aging room of 18 ° C. or less for 8 to 12 hours.

According to the present invention, the three-stage coated chocolate is characterized in that the sugar solution used in the second coating step is water, sugar and gelatin-containing sugar syrup, gum arabic and syrup in a weight ratio of 1: 1: 1. A method of making a confection is provided.

Preferably according to the present invention there is provided a method for producing a three-stage coated chocolate confectionery, characterized in that 1 to 5 parts by weight of the sugar solution is coated in 100 parts by weight of the primary coating in the secondary coating step.

Preferably according to the present invention there is provided a method for producing a three-stage coated chocolate confectionery, characterized in that the shellac 0.01 ~ 0.5 parts by weight to 100 parts by weight of the secondary coating in the third coating step.

In addition, according to the present invention there is provided a three-stage coated chocolate confectionery produced by any of the above methods.

In the rapidly changing consumer environment, consumers are making judgments based on images of external aspects such as emotions, rather than making rational judgments about sweets. The chocolate confectionery prepared according to the present invention not only has excellent flavor but also has an effect of stimulating the five senses (sight, taste, touch, hearing, smell) to prompt consumption.

1 is a block process diagram schematically showing a process for preparing a cookie piece that is the base of the chocolate confectionery of the present invention according to the present invention.
Figure 2 is a block process diagram schematically showing a process of three-stage coating a cookie piece in accordance with the present invention.

Hereinafter, the present invention will be described in detail.

Method for producing a three-stage coated chocolate confectionery according to the present invention comprises a cookie sheet manufacturing step, shredding the cookie sheet, the primary chocolate solution spray coating step, the second sugar coating step; A third shellac coating step.

In the present invention, the cookie sheet is commonly used in the manufacture of cookies, and the dough containing a conventional additive such as butter, eggs, sugar, milk, etc. in a grain powder such as flour, extruded to a thickness of about 3 ~ 4mm to bake in an oven ( by baking).

The cookie sheet thus produced is broken into small pieces. The reason for crushing is to make chocolate confections of various shapes by making each piece have an irregular shape instead of a constant shape.

In this way, the chocolate pieces are first spray-coated with the crushed and shaped cookie pieces. In the first chocolate solution spray coating step, the chocolate solution is preferably prepared by dissolving 20 wt% of powdered raw chocolate in 80 wt% of liquid semi-chocolate, and the coating amount (coating amount) of the chocolate solution is cookie piece vs. chocolate solution 1 It is preferable that it is a weight ratio of: 1. Quasi-chocolate (instant chocolate) is chocolate that uses other substitute fats instead of cacao butter, or a mixture of small amounts of cocoa butter and substitute fats.

In this way, the primary chocolate coating is aged. At this time, the aging is preferably carried out in a aging room of 18 ℃ or less for 8 to 12 hours. In this way, the chocolate is closely bonded to the cookie pieces, and oil and separation are effectively prevented.

The sugar solution used in the second sugar coating step is preferably a sugar syrup, gum arabic, and syrup in a weight ratio of 1: 1: 1. The sugar syrup can be prepared by conventional methods. For example, it can be prepared by mixing water, sugar and gelatin.

The coating amount (coating amount) of the secondary sugar coating is preferably such that 1 to 5 parts by weight of the sugar solution is coated on 100 parts by weight of the primary coating.

Shellac used in the third shellac coating step is water-insoluble and is used to lubricate sweets and coffee products and is secreted by Laciferlacca korr Kerr., Which is parasitic in the tropical legumes and mulberry trees. As a substance, the component is a mixture of aryric acid, shellolic acid, zarylanic acid, lacshulinic acid. Shellac is used in the present invention for the purpose of encapsulation, gloss and moisture dissipation.

In the third shellac coating step, the coating amount of shellac is preferably about 0.01 to 0.5 parts by weight of shellac coated on 100 parts by weight of the secondary coating.

After completing the three-stage coating in this way it may be packaged and commercialized according to the packaging unit.

Hereinafter, the present invention will be described by way of examples.

Example 1

Power, sugar powder, eggs and butter are mixed, kneaded and extruded to form a rectangular sheet having a thickness of 3 to 4 mm and a width × length of 40 cm × 30 cm. Cookies were prepared by baking for a while, and the prepared cookies were broken into pieces.

The cookie pieces and powder powder were separated, and the separated cookie pieces were put in a pan (Danggi) and the chocolate solution was sprayed to perform primary chocolate coating. In this case, the chocolate solution used was dissolved in 20 wt% of powdered raw chocolate in 80 wt% of semi-chocolate, and the coating amount was a weight ratio of cookie pieces to chocolate solution 1: 1.

The obtained primary coating was aged for 10 hours in a aging room of 18 ° C. or less, and then secondary sugar coating was performed. In this case, the sugar solution used is a sugar syrup, gum arabic and starch syrup in a weight ratio of 1: 1: 1, and sugar syrup is prepared by mixing water, sugar, and gelatin. The coating amount of the secondary sugar solution was such that 3 parts by weight of the sugar solution was coated on 100 parts by weight of the primary coating.

After drying the obtained secondary coating completely, the third shellac coating was carried out with a coating amount of 0.1 parts by weight of shellac to 100 parts by weight of the secondary coating to prepare chocolate confectionery for the purpose.

Comparative Example 1

Chocolate confectionery was prepared by repeating the same procedure as in Example 1 except for the second sugar coating.

Comparative Example 2

Chocolate cookies were prepared by repeating the same procedure as in Example 1 except for the third shellac coating.

Sensory evaluation

The chocolate sweets of Example 1, Comparative Examples 1 and 2 were provided to 10 trained sensory evaluation agents to measure the five senses (visual, taste, tactile, auditory, olfactory) and overall palatability on a 9 point hedonic scale. It was. Scale terminology is given as 9 points = "very good", 5 points = "normal", 1 point = "not good at all".

SPSS 12.0 was used for this evaluation. One-way ANOVA was used and significant differences between samples were tested using Duncan's multiple range test ( P <0.05). Sensory evaluation results are shown in Table 1.

Example 1 Comparative Example 1 Comparative Example 2 Time 8.3 6.4 4.8 taste 7.9 5.1 7.5 sense of touch 8.0 7.9 4.3 ear 8.1 5.0 4.4 smell 7.9 6.1 7.9 Overall likelihood 8.0 6.1 5.8

As shown in Table 1, the chocolate confectionery of Example 1 showed the highest score in all items, and it was judged to be high in the general preference and high in merchandise.

Claims (8)

In the method of manufacturing the chocolate confectionery,
Preparing a cookie sheet by molding the grain powder dough into a sheet having a thickness of 3 to 4 mm and baking it in an oven;
Crushing the prepared cookie sheet into irregular pieces;
Spraying the chocolate solution on the obtained cookie slices for the first coating,
Aging the obtained primary coating;
Subjecting the aged primary coating to a sugar solution containing sugar syrup, gum arabic and syrup;
Drying the obtained secondary coating; And
A method of manufacturing a three-stage coated chocolate confectionery comprising the step of: tertiary coating the dried secondary coating with shellac.
2. The method of claim 1, wherein the chocolate solution in the first coating step comprises 80 wt% of liquid semi-chocolate and 20 wt% of powdered raw chocolate.
The method of claim 1, wherein in the first coating step, the chocolate solution is coated with the chocolate solution in a weight ratio of 1: 1.
The method of claim 1, wherein the first coating is matured in a aging room of 18 ° C. or less for 8 to 12 hours.
The method of claim 1, wherein the sugar solution used in the second coating step is a three-stage coated chocolate, characterized in that the sugar syrup, gum arabic and syrup containing water, sugar and gelatin are blended in a weight ratio of 1: 1: 1. Method of making sweets.
The method of claim 1, wherein in the second coating step, 100 parts by weight of the sugar coating is coated with 1 to 5 parts by weight of the sugar coating method for producing chocolate sweets.
The method of claim 1, wherein in the third coating step, 100 parts by weight of the shellac coated with 0.01 to 0.5 parts by weight of the shell coating, characterized in that the manufacturing method of the three-stage coated chocolate confectionery.
Three-stage coated chocolate confectionery prepared by the method of any one of claims 1 to 7.

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