KR20160021610A - A chocolate and its manufacturing method using a nuts of broken goods - Google Patents
A chocolate and its manufacturing method using a nuts of broken goods Download PDFInfo
- Publication number
- KR20160021610A KR20160021610A KR1020140107093A KR20140107093A KR20160021610A KR 20160021610 A KR20160021610 A KR 20160021610A KR 1020140107093 A KR1020140107093 A KR 1020140107093A KR 20140107093 A KR20140107093 A KR 20140107093A KR 20160021610 A KR20160021610 A KR 20160021610A
- Authority
- KR
- South Korea
- Prior art keywords
- chocolate
- nuts
- powder
- weight
- present
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000014571 nuts Nutrition 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 9
- 235000020224 almond Nutrition 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 244000105624 Arachis hypogaea Species 0.000 claims description 9
- 235000020232 peanut Nutrition 0.000 claims description 9
- 229920001542 oligosaccharide Polymers 0.000 claims description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 15
- 235000009566 rice Nutrition 0.000 abstract description 15
- 235000013312 flour Nutrition 0.000 abstract description 13
- 239000011248 coating agent Substances 0.000 abstract description 11
- 238000000576 coating method Methods 0.000 abstract description 11
- 241000758791 Juglandaceae Species 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- UOJMTSCORVQOHS-UHFFFAOYSA-N pachypodol Natural products COc1cc(ccc1O)C2=C(C)C(=O)c3c(O)cc(C)cc3O2 UOJMTSCORVQOHS-UHFFFAOYSA-N 0.000 description 3
- 235000020374 simple syrup Nutrition 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 241000132456 Haplocarpha Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- -1 forming a ring Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021011 mixed nuts Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 땅콩, 호두, 아몬드 등의 견과류 가공 후 파생된 견과류 파(破)치 사용하여 제조한 쵸콜렛과 그 제조방법에 관한 것이다.The present invention relates to a chocolate produced by using nuts derived from nuts such as peanuts, walnuts, almonds and the like, and a process for producing the chocolate.
본 발명은 견과류 파치를 사용하여 제조한 쵸콜렛과 그 제조방법에 관한 것으로서, 더욱 상세하게는 땅콩, 호두, 아몬드 등의 견과류 제품 생산 시 파생되는 견과류 파치를 수거하여 분말을 만든 다음 멥쌀가루, 찹쌀가루, 팽화미를 혼합하여 몰딩함으로써 성형성 및 코팅성이 개선된 환을 만들고 그 위에 쵸콜렛 원료를 코팅하여서 제조한 쵸콜렛과 그 제조방법에 관한 것이다.
The present invention relates to a chocolate produced by using a nuts pith and to a method for producing the same. More particularly, the present invention relates to a chocolate produced by using nuts, such as peanuts, walnuts and almonds, The present invention relates to a chocolate produced by mixing and molding a mixture of a starch and a starch to form a ring having improved moldability and coating properties and coating the chocolate material on the same.
일반적으로 땅콩, 호두, 아몬드와 같은 견과류(예를 들면, 땅콩의 경우 단백질 9.4 ~ 23.4 중량%, 지방 45.5 ~ 64.2 중량%, 탄수화물 10.2 ~ 26.4 중량%, 회분 1.5 ~ 3.0 중량%)는 단백질과 지방, 특히 융점이 낮은 불포화지방산뿐만 아니라, 리아신, 리보플라빈, 티아민 등의 비타민류와 무기질을 다량 함유하고 있기 때문에 광범위한 용도로 사용되고 있다.
In general, nuts such as peanuts, walnuts and almonds (eg, peanuts 9.4-23.4% by weight, fats 45.5-64.2% by weight, carbohydrates 10.2-26.4% by weight and ashes 1.5-3.0% by weight) , Especially unsaturated fatty acids having a low melting point, as well as vitamins and minerals such as lysine, riboflavin, and thiamine.
이러한 견과류의 경우, 그 자체로써 볶아서 익힌 다음 포장하여 상품화한다. 그 외의 방법으로는 이를 제과 등에 이용할 때에는 주로 볶거나 기름에 튀겨서 익힌 다음 여기에 당시럽이나 초콜렛 혹은 전분질 등을 코팅으로 입혀서 상품화 한다. 그 외의 방법으로는 당액을 묻힌 다음 기름에 튀겨서 가공처리하는 방법 등이 있다. In the case of these nuts, they are roasted and cooked by themselves, then wrapped and commercialized. In other methods, when it is used for confectionery, it is usually roasted or fried in oil, then coated with sugar syrup, chocolate or starch, etc. and commercialized. Other methods include a method in which the sugar solution is buried and fried in oil.
여기서, 견과류(땅콩, 호두, 아몬드 파치)의 경우 상기에서 살핀 바와 같이 융점이 낮은 지방산의 함량이 50 중량%이상 내포되어 있다. 따라서, 상온에서 반액상의 상태를 유지하여 보관 및 운송, 기타 식감이 나쁜 경향이 있고, 또한 견과류 파치 자체만으로 성형하여 일정한 형태를 상온에서 유지시키기 어려울 뿐만 아니라 여기에 다른 원료 즉, 쵸콜렛 등을 혼합할 수는 있으나 코팅 즉, 쵸콜렛 등을 입혀서 제품화하기에는 어려운 문제점이 있다.Here, in the case of nuts (peanuts, walnuts, almonds), the content of fatty acids having a low melting point is 50% by weight or more. Therefore, there is a tendency that the food is kept in a semi-liquid state at room temperature to be stored and transported, and the texture of the food tends to be bad. Moreover, it is difficult to mold a certain shape at room temperature by molding only with the nut pouch itself, However, there is a problem that it is difficult to commercialize a product by coating a coating such as a chocolate.
본 발명은 종래의 상기와 같은 문제점을 개선하기 위하여 견과류 파치를 분쇄한 분말에 전분질 원료(멥쌀가루, 찹쌀가루, 팽화미)를 혼합함으로써, 상온에서 일정한 형상을 유지할 수 있고, 또한 쵸콜렛을 용이하게 코팅시킬 수 있도록 성형성과 코팅성을 개선시킨 견과류 파치 분말 환을 제조하고 여기에 쵸콜렛 원료를 코팅시켜서 제조한 쵸콜렛과 그 제조방법을 제공하는 데 그 목적이 있다.In order to solve the above-mentioned problems, the present invention can maintain a constant shape at room temperature by mixing starch raw materials (rice flour, glutinous rice flour, wheat flour) into powder crushed with nuts palatable, It is an object of the present invention to provide a chocolate produced by preparing a nutshell powdered ring having improved formability and coating properties so that it can be coated, and coating a raw material of chocolate thereon, and a manufacturing method thereof.
상기 과제를 해결하기 위한 본 발명에서는 견과류 파치 분말의 성형성과 코팅성을 개선시키기 위하여 전분질 원료 인 멥쌀가루, 찹쌀가루, 팽화미를 혼합하는 것을 그 특징으로 한다. 또한, 본 발명은 견과류 파치 분말과 전분질 원료를 혼합 후 반죽하여 환을 성형한 후, 초코렛원료 등으로 코팅하는 것을 특징으로 하는 초콜렛 제조방법을 포함한다.
In order to solve the above problems, the present invention is characterized by mixing rice starch powder, glutinous rice flour, and expanded rice starch, which are raw materials for starch, in order to improve the moldability and coatability of the nuts palatable powder. In addition, the present invention includes a method for producing chocolate, comprising mixing a nut powder with a starch raw material, kneading the mixture, forming a ring, and coating the mixture with a raw chocolate material.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
우선, 본 발명에서 사용한 견과류는 땅콩, 호두, 아몬드 등으로 각피내에 하나의 과실을 함유하고 있는 과실류로서, 이 중에서 하나이상을 선택한 것이다. 그리고 본 발명에 따른 견과류 파치는 상기의 견과류 상품 가공 시 만들어진 파치를 분쇄한 분말을 사용하는 바, 그 사용량은 전체 초코렛 함량 중 40~50 중량%만큼 함유토록 한다.First, the nuts used in the present invention are peanuts, walnuts, almonds and the like, containing one fruit in the husk, and at least one of them is selected. In the nuts pest according to the present invention, powder obtained by pulverizing pith made at the time of processing the above-mentioned nuts product is used, and the amount of the pulverized powder is set to be 40 to 50% by weight of the total chocolate content.
또한, 본 발명은 전체 쵸콜렛함량 중 전분질 원료(멥쌀가루, 찹쌀가루, 팽화미)를 30 ~ 50 중량%로 사용하고 있는 바, 이러한 전분질 원료는 견과류 파치 분말을 사용할 때 함께 혼합하여 환으로 성형하는 데 결정적인 기여를 함으로써 성형성을 개선하고 또한 이들의 고융점 성질로 인해 스냅성, 구용성, 또는 전체적인 풍미 등의 식감을 개선하기 위하여 첨가되는 성분이다. 그리고, 본 발명에서는 상기 견과류박과 식물경화유외에도 올리고당을 전체 쵸콜렛함량 중 5 ~ 10 중량% 만큼 함유하도록 사용하여 환을 성형시킨다. 이때 올리고당을 사용하는 이유는 부형제 및 감미료로서 첨가되는 것이며, 과량 사용 시는 감미가 너무 높아지고 조직감이 나빠지므로 적당량 사용하여야 한다.In addition, the present invention uses 30 to 50% by weight of the starch raw materials (rice flour, glutinous rice flour, wheat flour) in the total chocolate content. Such starch raw materials are mixed together when the nuts pach powder is used, Is a component added to improve formability by making a decisive contribution to them, and also to improve the texture such as snackiness, usability, or overall flavor due to their high melting point properties. In addition, in the present invention, in addition to the above-mentioned nutmeg and plant hardening oil, a ring is formed by using oligosaccharide in an amount of 5 to 10% by weight of the total amount of chocolate. The reason for using oligosaccharide at this time is that it is added as an excipient and sweetener, and when it is used in an excessive amount, sweetness becomes too high and texture becomes worse.
본 발명에 따르면 이렇게 형성된 견과류 파치 분말 환에 쵸콜렛 원료, 당시럽 또는 이들의 혼합물을 전체 쵸콜렛 함량 중 50 ~ 70 중량%가 되도록 코팅시킨다.
According to the present invention, the chocolate raw material, the sugar syrup, or a mixture thereof is coated to the thus formed nuts pith powdered ring so as to be 50 to 70% by weight of the total chocolate content.
이와 같은 본 발명의 견과류 파치 분말을 이용한 쵸콜렛의 제조방법을 일련적인 하나의 공정으로 설명하면 다음과 같다.Hereinafter, a method for producing chocolate using the nuts pach powder of the present invention will be described as a series of processes.
우선, 본 발명에서는 원료물질인 견과류 파치 분말을 만들기 위한 분쇄 공정이 필요하다. 따라서, 원료물질인 크기가 다양한 견과류 파치를 분쇄기를 이용하여 분쇄한다.First of all, in the present invention, a grinding process is required to produce a nuts pith powder as a raw material. Therefore, the nuts of various sizes, which are raw materials, are pulverized using a pulverizer.
다음으로는 상기의 공정에서 제조한 견과류 파치 분말 40 ~ 50 중량%와 전분질 원료 30 ~ 40 중량% 및 올리고당 5 ~ 10 중량%를 첨가혼합시키는 공정이 필요하다.Next, a step of adding 40 to 50% by weight of the nutshell powder, 30 to 40% by weight of the starch raw material and 5 to 10% by weight of the oligosaccharide prepared in the above step is required.
또한, 그 다음 공정으로는 상기의 혼합물을 제환기에서 1차 몰딩하여 일반적인 환을 성형하는 공정을 거친다. In the next step, the mixture is subjected to a primary molding in a ventilator to form a general ring.
마지막으로 상기에서 구 모양으로 성형된 견과류 환에 30 ~ 40 중량%에 쵸콜렛, 당시럽 또는 이들의 혼합물 60 ~ 70 중량%를 통상의 방법으로 코팅하여 본 발명에 따른 쵸콜렛을 완성시킨다.
Finally, the chocolate according to the present invention is completed by coating 30 to 40% by weight of the spherical molded nuts with 60 to 70% by weight of the chocolate, sugar syrup or a mixture thereof in a usual manner.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
상술한 바와 같이, 본 발명은 종래의 견과류 제품 생산 시 파생되는 파치를 원료로 환을 만들어서 이것을 코팅처리하여 쵸콜렛을 제조함으로써, 기존의 상품가치가 없는 견과류 파치를 활용하여 부가기치를 높이고 상기 실험예와 같이 성형성과 쵸콜렛의 코팅성을 개선하고, 식감을 높힐 뿐만 아니라, 현재 시판중인 견과류를 포함한 쵸콜렛 제품과의 가격 경쟁력 등의 잇점이 있는 등의 효과를 얻을 수 있다.As described above, according to the present invention, the pouch derived from the production of the conventional nuts product is made into the raw material, and the resulting product is coated to produce the chocolate. By using the nuts pouch having no existing product value, It is possible to obtain effects such as improving the moldability and the coating property of the chocolate as well as enhancing the texture and the advantage of the price competitiveness with the chocolate product including the nuts currently on the market.
도 1은 본 발명에 따른 견과류 파치 쵸코렛 제조공정을 순차적으로 나타내는 순서도이다.
도 2는 본 발명의 원료로 사용할 견과류 파치이다.
도 3은 본 발명에 따른 견과류 파치 쵸코렛이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a process for producing a chocolate pasty according to the present invention in sequence; FIG.
Fig. 2 is a nuts pouch to be used as a raw material of the present invention.
3 is a nuts pach Chocorne according to the present invention.
이하, 본 발명의 바람직한 실시 예를 설명하기로 한다.
Hereinafter, preferred embodiments of the present invention will be described.
<실시예 1~3> ≪ Examples 1-3 >
다음 표 1에 나타낸 바와 같은 조성 및 함량으로 원료 물질인 땅콩, 호두, 아몬드 파치를 분쇄한 분말에 멥쌀가루, 찹쌀가루, 팽화미, 올리고당을 혼합 반죽한 후 제환기를 이용하여 직경 5~10mm 환으로 성형하여 건조하였다. The mixture of rice flour, glutinous rice powder, glutinous rice powder, glutinous rice powder, and oligosaccharide was mixed with the ground powder of peanut, walnut and almond paste as raw materials in the composition and content as shown in the following Table 1, And dried.
<비교예 1~2> ≪ Comparative Examples 1 and 2 &
2) 전분질 원료 : 멥쌀가루, 찹쌀가루, 팽화미의 전분질 혼합분을 의미한다.1) Nuts: Peanuts, walnuts and almonds are mixed nuts.
2) Starch raw material: It refers to starch mixture of rice flour, glutinous rice flour and puffed rice flour.
실험예Experimental Example
상기의 실시예 및 비교예에서 제시한 방법으로 제조한 환의 성형성을 육안으로 관찰하고, 이를 다음 표 2에 나타내었다.The formability of the ring prepared by the methods described in the above Examples and Comparative Examples was visually observed and shown in Table 2 below.
<실시예 4> <Example 4>
실시예 1~3에서 만든 직경 5~10mm의 환에 표 2에 나타낸 바와 같은 조성 및 함량으로 초코렛 60~70 중량%를 코팅처리하여 초코렛을 제조하였다 A chocolate having a diameter of 5 to 10 mm prepared in Examples 1 to 3 was coated with 60 to 70% by weight of chocolate by the composition and content shown in Table 2 to prepare a chocolate
Claims (3)
상기 환은 전체 함량 중 견과류 파치 분말 40 ~ 50 중량%와 전분질 원료 30 ~ 40 중량% 및 올리고당 5 ~ 10 중량%로 이루어진 것을 특징으로 하는 쵸코렛.The method according to claim 1,
Wherein the ring comprises 40 to 50% by weight of the nutshell powder, 30 to 40% by weight of the starch raw material and 5 to 10% by weight of the oligosaccharide in the total content.
상기 견과류 분말은 땅콩분말 5~10 중량%, 호두분말 10~30 중량%, 아몬드 분말 20~40 중량%의 견과류 혼합 분말을 특징으로 하는 쵸코렛The method according to claim 1,
Characterized in that the nut powder comprises 5 to 10% by weight of peanut powder, 10 to 30% by weight of walnut powder and 20 to 40% by weight of almond powder,
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140107093A KR20160021610A (en) | 2014-08-18 | 2014-08-18 | A chocolate and its manufacturing method using a nuts of broken goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140107093A KR20160021610A (en) | 2014-08-18 | 2014-08-18 | A chocolate and its manufacturing method using a nuts of broken goods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160021610A true KR20160021610A (en) | 2016-02-26 |
Family
ID=55447449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140107093A KR20160021610A (en) | 2014-08-18 | 2014-08-18 | A chocolate and its manufacturing method using a nuts of broken goods |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160021610A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220108464A (en) * | 2021-01-27 | 2022-08-03 | 이상만 | Method for producing protein chocolate balls using Sanghwang mushrooms. |
| KR20220108453A (en) * | 2021-01-27 | 2022-08-03 | 이상만 | Method for producing protein chocolate balls using Sparassis crispa Mushroom. |
| KR20220108953A (en) * | 2021-01-28 | 2022-08-04 | 이상만 | Method for producing protein chocolate balls using Chaga mushrooms. |
| KR20220108952A (en) * | 2021-01-28 | 2022-08-04 | 이상만 | Method for producing protein chocolate balls using Cordyceps. |
| KR20220109650A (en) * | 2021-01-29 | 2022-08-05 | 이상만 | Method for producing protein chocolate balls using Red ginseng. |
| KR20220109648A (en) * | 2021-01-29 | 2022-08-05 | 이상만 | Method for producing beta-glucan-containing protein chocolate balls |
-
2014
- 2014-08-18 KR KR1020140107093A patent/KR20160021610A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220108464A (en) * | 2021-01-27 | 2022-08-03 | 이상만 | Method for producing protein chocolate balls using Sanghwang mushrooms. |
| KR20220108453A (en) * | 2021-01-27 | 2022-08-03 | 이상만 | Method for producing protein chocolate balls using Sparassis crispa Mushroom. |
| KR20220108953A (en) * | 2021-01-28 | 2022-08-04 | 이상만 | Method for producing protein chocolate balls using Chaga mushrooms. |
| KR20220108952A (en) * | 2021-01-28 | 2022-08-04 | 이상만 | Method for producing protein chocolate balls using Cordyceps. |
| KR20220109650A (en) * | 2021-01-29 | 2022-08-05 | 이상만 | Method for producing protein chocolate balls using Red ginseng. |
| KR20220109648A (en) * | 2021-01-29 | 2022-08-05 | 이상만 | Method for producing beta-glucan-containing protein chocolate balls |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20160021610A (en) | A chocolate and its manufacturing method using a nuts of broken goods | |
| CA2715650C (en) | Method for producing a crunchy food product | |
| WO2013131895A1 (en) | Cereal pieces containing alpha-linolenic acid | |
| KR101970954B1 (en) | Method for Manufacturing Corn Based Snack Food | |
| KR101845795B1 (en) | Rice puffs comprising edible insects and preparation method thereof | |
| KR101737574B1 (en) | Method to prepare nutrition bars containing basil seeds or chia seeds with a soft texture and the nutrition bars prepared therefrom | |
| JP6985006B2 (en) | Molded food with ingredients and its manufacturing method | |
| JP2007222070A (en) | Compound processed rice and method for producing the same | |
| JP2008295380A (en) | Foodstuff containing gaba and its preparation method | |
| JP2006238758A (en) | Cereal processed food and method for producing the same | |
| KR101796592B1 (en) | Korean crackers and a method of manufacturing the same | |
| CN111418759B (en) | Instant cereal product rich in unsaturated fatty acid and production method thereof | |
| JP5879658B2 (en) | Method for producing tablet-like food | |
| KR20190103572A (en) | Block type laver snack and preparing method of the same | |
| CN103141765A (en) | Anticancer instant noodles and preparation technique thereof | |
| JP6660211B2 (en) | Vegetable-containing composition and method for producing vegetable-containing composition | |
| KR102126074B1 (en) | Method for Preparing Semi Manufactured Corn Dough | |
| KR101233980B1 (en) | Meal substitute composition comprising comprising walnut and preparation method thereof | |
| KR101753853B1 (en) | The baked rice cake-bread and the preparation methodthereof | |
| KR101473919B1 (en) | Rice cake having excellent stability and producing method thereof | |
| JP2019097479A (en) | Molded foods including ingredients and manufacturing method therefor | |
| US1189129A (en) | Manufacture of bran food. | |
| KR101413420B1 (en) | Cereals and Operation Method using Palm Sap | |
| KR102007645B1 (en) | Spread containing injeolmi and manufacturing method thereof | |
| RU2632334C1 (en) | Method for manufacturing marcepan products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |