KR20130089357A - Round crunch chocoball enrobed with chocolate and nut and method for manufacturing thereof - Google Patents

Abstract

PURPOSE: A production method of crunch chocolate balls is provided to use a puffed snack as a center material, and to offer a crunchy texture of the chocolate balls. CONSTITUTION: A puffed snack ball with a specific gravity of 0.2-0.4, a weight of 1.5-2.5 g, and a size of 20-28 mm is assorted. The snack ball is fitted to a wire belt. The snack ball is firstly coated with chocolate on the wire belt. Nuts are attached to the surface of the snack ball coated with chocolate. The snack ball with nuts is cooled. The cooled snack ball is secondly coated with chocolate. The coated snack ball is molded into a sphere shape. The spherical snack ball is cooled. A spherical crunch chocolate ball contains 20-30 parts by weight of puffed snack ball, 40-60 parts by weight of chocolate, and 30-40 parts by weight of nuts. [Reference numerals] (AA) Spherical snack ball; (BB) Coating chocolate on the spherical snack ball; (CC) Automatically attaching nuts to the surface of the spherical snack ball; (DD) Cooling; (EE) Coating chocolate on the spherical snack ball; (FF) Molding the snack ball using a wire vibrator; (GG) Cooling and packaging

Description

Round crunch chocolate ball and chocolate and nut and method for manufacturing

The present invention relates to a method for producing a spherical crunch chocolate ball coated with a chocolate and a nut (nut) on the outer side of the puffing snack, more specifically, after the first application of the processed chocolate to the spherical puffing snack The present invention relates to a method for producing a chocolate ball and a chocolate ball prepared by spherical processing after attaching the processed nuts and secondly applying a chocolate having an appropriate viscosity.

The conventional method of manufacturing a chocolate bar by pouring chocolate or a mixture of chocolate and nuts into a center composed of dried confectionery such as biscuits and cookies or sweets such as nougat and caramel is performed only once. There was a limit to the development of a variety of products because the method of coating with chocolate, and there have been attempts to diversify the application (enrobing) method. For example, the Republic of Korea Patent No. 0407162 envelops the enveloping material to the surface of the center material to maintain the shape of the first, and topping the surface of the intermediate enveloped intermediate product with the topping material, and then again Disclosed is a method for producing a double enrobing chocolate product, including a second enrobing process with chocolate. In Korean Patent No. 0757981, a method of mass-producing a caramel-coated cylindrical snack comprising: preparing a caramel syrup; Aligning a center of cylindrical confections on a net conveyor belt; And spreading and applying the caramel syrup in a curtain form over the center of the cylindrical confectionery aligned on the ongoing netted conveyor belt.

In general, however, products that cool by applying nuts, wehas and nougat / caramel with a specific gravity of 0.5 or more or chocolate and then dust the nuts or cereals after applying chocolate Nuts were attached to the remaining three sides except the product, the products made by the conventional method as described above had a problem that the weight is heavy and the crunchy texture is falling. Accordingly, the inventors of the present invention have invented a chocolate ball manufacturing process having a spherical shape different from existing snacks without using chocolate puffing snack balls having specific gravity of 0.2 to 0.4 to solve the problems described above. A feature of the present invention is that chocolate balls having a spherical crunch texture can be produced by uniformly applying chocolate with a higher specific gravity to the entire spherical puff snack having a lower specific gravity.

Conventional techniques related to puffing snacks include rice puffing snacks called 'fried', including Korean Patent Publication Nos. 2004-0003382, 2007-0080002, 2005-0098805, and Korean Patent Registration No. 070596. Korean Patent No. 0514337 discloses "a hollowed chocolate-containing hollow confectionery and its manufacturing method" but is not directly related to the manufacturing process of chocolate balls according to the present invention. On the other hand, US Patent No. 7820218, "Methods and apparatus for forming shaped edible pieces" and the like discloses a method for applying chocolate using a wire belt similar to that used in the chocolate ball manufacturing method of the present invention. However, there is no disclosure about the use of a snack ball of a specific specific gravity or the application of a nut for a crunch texture, which is different from the present invention in a specific manufacturing process.

An object of the present invention is a chocolate ball with a puffing snack as a center and chocolate and nut (chocolate) coated on the outside of the method to produce a chocolate ball having a crunch texture and a spherical shape and a chocolate ball product produced accordingly It is to offer.

In order to achieve the above object, the present invention has a puffing snack ball as a center and in the manufacturing method of spherical crunch chocolate balls coated with chocolate and nuts (nut) on the outside, 1) specific gravity is 0.2 ~ 0.4, weight Selecting a puffing snack ball having a size of 1.5 to 2.5 g and a size of 20 to 28 mm; 2) inserting the snack ball into the wire belt; 3) first applying chocolate to the snack balls in a wire belt; 4) attaching the nut to the chocolate coated snack ball surface; 5) cooling the snack ball to which the nut is attached; 6) applying a second chocolate to the cooled snack ball; 7) forming a spherical chocolate coated snack ball into a sphere; And 8) cooling the spherical shaped snack balls.

In one embodiment of the present invention, the chocolate applied to the snack ball, 1) dissolving cocoa mass and oils and fats in a dissolution tank of 60 ~ 80 ℃; 2) adding sugars and powdered milk to the cocoa mass and fats and oils and mixing them; 3) milling the blended formulation to a size of 20 μm or less; 4) homogenizing the pulverized product at 60-65 ° C. for 6-12 hours, and then homogenizing again at 50-55 ° C. for 3-6 hours; And 5) a conching step of adjusting the viscosity by adding an emulsifier to the homogenized ground product.

In one embodiment of the present invention, in the step of adjusting the viscosity by adding an emulsifier to the homogenized pulverized product, the first coating chocolate is adjusted so that the viscosity is less than 35 poise ~ 45 Poise, the second coating chocolate It can adjust so that a viscosity may be more than 25 poise-less than 35 poise.

In one embodiment of the present invention, the step of attaching the nut on the chocolate-coated snack ball surface, preparing a belt filled with the nut on a conveyor that rotates continuously; And the chocolate-coated puff snack ball is placed on the belt and transported so that the nut curtain falls from the top of the snack ball can be made through the step of dusting the nut evenly (dusting) throughout the snack surface.

In one embodiment of the present invention, the step of forming a snack ball into a sphere may be to use a wire belt vibrator.

In addition, the present invention provides a spherical crunch chocolate ball having a crunch texture coated with chocolate and nuts on the outside with a puffing snack ball, characterized in that it is produced by the method of the present invention.

In one embodiment of the present invention, the spherical crunch chocolate balls may include 20 to 30 parts by weight of puffed snack balls, 40 to 60 parts by weight of chocolate, 30 to 40 parts by weight of nuts relative to the total weight of chocolate balls. have.

The chocolate ball manufacturing method of the present invention can uniformly apply the chocolate by using a wire belt so that the puffed snack ball with a light specific gravity does not float on the heavy chocolate, and the entire spherical surface using a continuous nut dusting machine. After applying the nut evenly and chocolate is applied secondly, there is an advantage in that a spherical chocolate ball product having a crunch texture can be produced.

1 shows an overall process flow chart according to an embodiment of the present invention.
Figure 2 is a view of the wire belt according to the present invention, (a) shows the state of the wire belt, (b) and (c) is a photograph showing the state that the snack ball is fitted to the wire belt.
Figure 3 shows a picture of the state of the wire belt vibrator according to the present invention.

The present invention relates to a method for producing a spherical crunch chocolate ball with a puffing snack as a center and coated with chocolate and a nut on the outside thereof. More specifically, the chocolate ball manufacturing method according to the present invention comprises: 1) selecting a puffing snack ball having a specific gravity of 0.2 to 0.4, a weight of 1.5 to 2.5 g, and a size of 20 to 28 mm; 2) inserting the snack ball into the wire belt; 3) first applying chocolate to the snack balls in a wire belt; 4) attaching the nut to the chocolate coated snack ball surface; 5) cooling the snack ball to which the nut is attached; 6) applying a second chocolate to the cooled snack ball; 7) forming a spherical chocolate coated snack ball into a sphere; And 8) cooling the spherical shaped snack balls.

In particular, the manufacturing method of the spherical crunch chocolate balls provided by the present invention is a puffing snack ball as a center, and in the process of manufacturing the chocolate and nut evenly applied to the snack ball surface, the wire can be fixed to fit the spherical snack ball Coat the snack balls with chocolate using a belt, then use a continuous automatic dusting machine to evenly spread the nuts over the old snack balls, cool them, apply them with chocolate again, and then use a wire belt vibrator to form a sphere. It is characterized by the fact that it is manufactured by.

If the spherical crunch chocolate ball manufacturing method according to the present invention will be described in more detail, the step of selecting a puffing snack ball can be performed first.

In the puffed snack ball that can be used in the present invention, the material of the snack is not particularly proposed, for example, cereals such as wheat flour, wheat flour, rye flour, sugar, maltose, lactose, glucose, starch syrup, invert sugar, isomerized sugar , Sugars such as sugar alcohols, shortening, butter, margarine, liquid oils, oils such as hardened oils, etc. may be appropriately used as a main raw material, and as an auxiliary raw material, eggs, dairy products, salts, swelling agents, flavors, seasonings, colorings, etc. It may be used considering the texture.

Also, nuts, peanuts, hazelnuts, almonds, macadamia nuts, etc. include wheat flour, wheat flour, rye flour, corn starch, alpha flour, alpha buckwheat flour, sugar, maltose, lactose, glucose, starch syrup, invert sugar, Sugars such as isosugars, sugar alcohols, shortening, butter, margarine, liquid oils, palm oils, oils such as hardened oils, etc. may be appropriately used as the main raw materials, and as an auxiliary raw material, eggs, dairy products, salts, swelling agents, flavorings, seasonings, and coloring agents It may be appropriate to use a puffed snack ball prepared by coating and then roasting (baking).

In addition, the snack ball selected through the step of selecting the puffing snack ball is particularly specific gravity 0.2 ~ 0.4, weight 1.5 ~ 2.5g, size 20 ~ 28mm (the ratio of the short axis to the long axis is 80 ~ 100%) Phosphorus puffed snack ball can be selected and used in the manufacture of the chocolate ball of the present invention.

On the other hand, in the selection of snack balls, when the specific gravity exceeds 0.4 and the weight exceeds 2.5g, the prepared snack ball was found to reduce the crunchy texture, the specific gravity is less than 0.2, the weight is 1.5g In the case of less than, it was found that the tissue was so crunch that all the shapes were broken when the chocolate was applied, so that the spherical shape could not be formed.

Therefore, in order to preserve the shape of the sphere while maintaining the crunchy texture, the puffing snack has a specific gravity of 0.2 to 0.4, a weight of 1.5 to 2.5 g, and a size of 20 to 28 mm (80-100% of short axis ratio). The choice of the ball is important.

When the selection step of the puffing snack ball is completed, the snack ball can be inserted into the wire belt and the step of first applying chocolate to the snack ball in the wire belt.

Chocolate to be applied to snack balls can be used as long as the chocolate is used in the art, preferably 1) dissolving cocoa mass and oils in a dissolution tank of 60 ~ 80 ℃; 2) adding sugars and powdered milk to the cocoa mass and fats and oils and mixing them; 3) milling the blended formulation to a size of 20 μm or less; 4) homogenizing the pulverized product at 60-65 ° C. for 6-12 hours, and then homogenizing again at 50-55 ° C. for 3-6 hours; And 5) a chocolate prepared by including a conching step of adjusting the viscosity by adding an emulsifier to the homogenized ground product.

In addition, the sugars that can be used in the cocoa mass and fats and oils, but are not limited to these, monosaccharides such as glucose, fructose, disaccharides such as sucrose, lactose, maltose, treharose, invert sugar, syrup, honey, maple Liquid sugars such as syrups and isosugars and sugar alcohols such as sorbitol, xylitol, maltitol, and the like can be used, and sugars derived from raw materials such as lactose in milk powder, sugars derived from grain raw materials such as wheat, carbohydrates and cocoa powder in whole egg, etc. Existing plant fibers can also be used.

In addition, the oils and fats include, for example, vegetable oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, walnut colostrum oil, palm oil, sage, live fat, cacao butter, palm and palm kernel oil. The fats and oils and processed fats and oils which hardened, fractionated, transesterified, etc. can be used.

In addition, in the present invention, in order to first apply chocolate to the snack ball, the snack ball was inserted into the wire belt and chocolate was applied, which is the specific gravity of the snack ball used in the present invention is 0.2 ~ 0.4, the weight is 1.5 ~ 2.5 g and the size is 20 ~ 28mm and relatively small and light, when pouring or spraying chocolate, there is a problem of floating on the chocolate due to the light specific gravity, so that the chocolate is not evenly applied to the entire snack ball. A belt was used.

In addition, the chocolate for primary application used the chocolate adjusted so that a viscosity might be 35 poise or more and less than 45 poise.

Due to the use of such wire belts, the lighter weight and smaller snack balls were able to spread the chocolate evenly over the entire surface.

After the first chocolate coating is completed, the step of applying a nut to the chocolate-coated snack ball surface may be performed.

More specifically, the step of attaching the nut transfers the chocolate-coated snack balls on the nut-spread belt, and then drops the nuts onto the curtains so that the snack balls are completely buried in the nut so that the snack balls are completely buried in the nut. Allow the nut to spread evenly.

After the nut attaching process is completed, the nut is attached to the snack ball is cooled, and the process of applying a second chocolate to the cooled snack ball can be performed.

At this time, the chocolate for the secondary coating was used to adjust the chocolate viscosity is less than 25poise ~ 35Poise.

In the present invention was performed to apply a double coating chocolate for the snack ball application process, the first coating chocolate was used to adjust the chocolate viscosity is less than 35poise ~ less than 45Poise, the second coating chocolate has a viscosity Chocolate adjusted to be less than 25 poise ~ less than 35 Poise was used.

This is to make the nut stick evenly on the whole surface of the snack ball by using the chocolate viscosity for the first application and to make the shape uniform. If the viscosity is too high, the chocolate will be too much on the snack ball surface and the nut will flow down with the chocolate. Molding occurs and the separation of chocolate and nuts often occurs. In addition, if the viscosity is too low, there is a problem that the chocolate does not stick to the snack ball surface so that the nut does not stick, the nut does not stick evenly on the snack ball surface is uneven shape.

In addition, the chocolate coating for the second coating was used to make the chocolate ball thinly coated on the entire chocolate ball surface to make the chocolate ball look like the uneven shape of the nut naturally, and the nut was an optimal amount not to fall off the snack ball surface. If the viscosity is high, the chocolate is filled between the nuts, so there is little feeling that the nut is stuck.If the chocolate flows down, the bottom part is bell-shaped, and the mold is released.If the viscosity is too low, the chocolate is applied too thin, causing the mold to fall off. There is a problem.

According to the comparative experiments of the present invention, if the viscosity is more than 45Poise after conching chocolate, there is a problem that the coating of the chocolate is too much and the nut is irregularly applied, whereas, if the viscosity is less than 25Poise, the chocolate is not applied well There was a problem that even distribution of the appearance chocolate is difficult because the nut is not attached and the surface of the puff snack ball is exposed as it is.

Therefore, it is important to use a chocolate having a viscosity in the range described above for the viscosity of the chocolate used for application in the present invention.

When the second chocolate is applied to the snack ball is completed, the second chocolate is applied to the snack ball is spherical shape, and the molded snack ball can be cooled to produce a spherical crunch snack ball according to the present invention.

In addition, in the present invention, a wire belt vibrator was used for spherical molding of the snack ball (see FIG. 3), which may be shaped into a round shape while being bounced through the snack ball through the use of the vibrator.

According to a comparative example of the present invention, the present invention tried to produce a spherical snack ball by transferring it onto a wire belt without using a vibrator, but was not rounded, and the coated chocolate was also flowing down as it is, and the shape of the lower part had a bell shape. It appeared that the molding of the sphere was difficult.

 Therefore, when the wire belt vibrator is used, spherical molding can be manufactured very easily.

In addition, the cooling of the molded snack ball can induce the effect of curing the applied chocolate and firmly adhere the nut by lowering the temperature, the cooling temperature can be cooled to 2 ~ 10 ℃ temperature.

The chocolate ball product produced according to the manufacturing method of the present invention as described above has a crunch texture and forms a constant spherical shape. Therefore, the present invention can provide a spherical crunch chocolate ball coated with chocolate and nuts on the outside with a puff snack produced by the chocolate ball manufacturing method according to the present invention.

In addition, the chocolate ball according to the present invention may be a preservative, a disinfectant, an antioxidant, a colorant, a coloring agent, a bleaching agent, a seasoning agent, a sweetener, a flavoring agent, a swelling agent, a reinforcing agent, an emulsifier, and a thickener as necessary, including the characteristic process of the present invention. Food additives, such as a coating agent, a coating agent, a gum herbicide, a foam inhibitor, a solvent, and an improvement agent, can be added. In addition, the content of the materials used may be adjusted according to the methods commonly used in the food industry as needed, in particular, the ingredients used in the manufacture of chocolate balls of the present invention may be puffed snack balls, chocolate and nuts, Preferably the puff snack ball 20 to 30 parts by weight, chocolate to 40 to 60 parts by weight, nuts may be included in the 30 to 40 parts by weight based on the total weight of chocolate balls.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example  1>

Puffing Snack Balls  With the chocolate Nut Applied  rectangle Crunch Chocolate ball  Manufacturing method

<1-1> Puffing Snack Balls  Screening process

Puffed snack balls with a specific gravity of 0.3, a weight of 2.0 g, and a size of 25 mm (85% shorter than the long axis) were selected.

<1-2> chocolate manufacturing process

Prior to coating chocolate on the puffed snack balls selected in <1-1>, first, chocolate was prepared by the following method. First, cocoa mass and fats and oils were dissolved in a dissolution tank at 65 ° C., then sugars, fats and oils, cocoa masses and milk powders were added and mixed, and the blended blend was ground to less than 20 μm in a refiner. At this time, when pulverized to 20㎛ or more, there is a problem that the texture value is rough and the quality value is lowered. After the refined flakes were homogenized at 65 ° C. for 10 hours and 50 ° C. for 4 hours, an emulsifier was added thereto, and then chocolate was prepared. At this time, in the chocolate coating process to be carried out after the first chocolate coating was added to the emulsifier, the viscosity was adjusted to 35 ~ 45Poise, the second chocolate coating for the viscosity was adjusted to 25 ~ 35Poise.

<1-3> screened Puffing On snack balls  Chocolate coating process

Insert the puffed snack balls selected in the above <1-1> onto the wire belt with the guide installed, and then insert the puffed snack balls correctly into the wire belt grooves into which the puffed snack balls can be inserted. Chocolate was applied evenly (primary chocolate coating).

<1-4> continuous type Nut Dusting machine  Spherical snack on the surface Nuts  Pasting steps

The chocolate coated snack ball is transferred to a nut-spread belt (continuous nut dusting machine), and then the nut is dropped onto the snack ball as a curtain so that the snack ball is completely buried in the nut. The nuts were to be evenly applied.

<1-5> Cooling Step

The nuts were evenly spread on the puffed snack ball surface and then cooled.

<1-6> chocolate coating and Snack Balls  Spherical shape molding

The puffed snack ball surface to which the nut was applied was applied using the manufactured chocolate of <1-2> prepared for secondary chocolate application, and then roundly molded on a wire belt vibrator.

<1-7> Cooling and Packaging

Secondly, the chocolate-coated crunch chocolate balls were cold packed to prepare a finished product.

< Comparative example  1>

For comparison with the chocolate balls prepared by the method of Example 1, a crunch chocolate ball was prepared in the same manner as in Example 1 using a 3.0g puffed snack ball having a specific gravity of 0.5 or more and a weight of 2.5g or more. As a result of comparing the textures of the crunch chocolate balls prepared in Comparative Example 1 and Example 1, it was found that Comparative Example 1 reduced the crunch texture than Example 1.

< Comparative example  2>

For comparison with the chocolate balls prepared by the method of Example 1, only the puffing snack balls of 0.05, specific gravity less than 0.2, 1.0g less than 1.5g, was used to prepare the chocolate balls in the same manner as in Example 1 As a result, the tissue was so crunch that almost all of them were broken when chocolate was applied, and the spherical shape was not formed properly.

< Comparative example  3>

After adjusting the viscosity so that the viscosity of the first chocolate coating process was 46 Poise in the process of Example 1, and the chocolate balls were manufactured, it was found that the coating of the chocolate was too much and the nuts were applied irregularly. Spherical shape molding appeared difficult.

< Comparative example  4>

In the process of Example 1, the second chocolate coating process was adjusted to a viscosity of 23 Poise having a viscosity of less than 25 Poise, and then chocolate balls were manufactured. It was revealed that the even distribution of chocolate was difficult.

< Comparative example  5>

In the process of Example 1, a chocolate ball was prepared by applying chocolate on a flat wire belt without a puffing snack ball. As a result, even though chocolate is applied to the snack balls, the phenomenon of twining due to mutual sticking increases, and thus chocolate is not normally applied.

< Comparative example  6>

It is applied to the surface of a puffed snack ball coated with nut with tempered chocolate, and then transferred to a wire belt instead of a wire belt vibrator to be molded. It was shown that the shape of the sphere did not form.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (7)

In the manufacturing method of the spherical crunch chocolate ball with the puffing snack ball as the center and chocolate and nut coated on the outside thereof,
1) selecting a puffing snack ball having a specific gravity of 0.2 to 0.4, a weight of 1.5 to 2.5 g, and a size of 20 to 28 mm;
2) inserting the snack ball into the wire belt;
3) first applying chocolate to the snack balls in a wire belt;
4) attaching the nut to the chocolate coated snack ball surface;
5) cooling the snack ball to which the nut is attached;
6) applying a second chocolate to the cooled snack ball;
7) forming a spherical chocolate coated snack ball into a sphere; And
8) cooling the spherical shaped snack balls. The method of claim 1,
Chocolate applied to the snack balls,
1) dissolving cocoa mass and oils and fats in a dissolution tank at 60-80 ° C;
2) adding sugars and powdered milk to the cocoa mass and fats and oils and mixing them;
3) milling the blended formulation to a size of 20 μm or less;
4) homogenizing the pulverized product at 60-65 ° C. for 6-12 hours, and then homogenizing again at 50-55 ° C. for 3-6 hours; And
5) A method of manufacturing a spherical crunch chocolate ball coated with chocolate and nuts on the outside with a puffing snack ball as a center, including a conching step of adjusting the viscosity by adding an emulsifier to the homogenized ground product. The method of claim 2,
In the step of adjusting the viscosity by adding an emulsifier to the homogenized pulverized product, the first coating chocolate is adjusted so that the viscosity is less than 35 poise ~ 45 Poise, the second coating chocolate so that the viscosity is 25 poise or more ~ less than 35 Poise Method for producing a spherical crunch chocolate ball coated with chocolate and nuts on the outside with a puffing snack ball, characterized in that the center. The method of claim 1,
Sticking the nut on the chocolate coated snack ball surface,
Preparing a belt filled with nuts on a continuously rotating conveyor; And
Puffing snack balls coated with chocolate are placed on the belt and transported so that the nut curtain falls from the top of the snack balls, thereby uniformly dusting the nut over the entire snack surface. Method of producing a spherical crunch chocolate ball coated with chocolate and nuts on the outside. The method of claim 1,
Forming a snack ball into a sphere is a method of manufacturing a spherical crunch chocolate ball coated with chocolate and nuts on the outside with a puffing snack ball, characterized in that using a wire belt vibrator. A spherical crunch chocolate ball having a crunch texture coated with chocolate and nuts on the outside with a puffing snack ball, which is manufactured by the manufacturing method of any one of claims 1 to 5. The method according to claim 6,
The spherical crunch chocolate ball is a puffing snack ball, characterized in that it comprises a puffing snack ball 20 to 30 parts by weight, chocolate 40 to 60 parts by weight, nuts 30 to 40 parts by weight relative to the total weight of the chocolate ball to the center Spherical crunch chocolate balls with chocolate and nuts coated on the outside.

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