KR20170004535A

KR20170004535A - Pudding included Chocolate coating

Info

Publication number: KR20170004535A
Application number: KR1020150095007A
Authority: KR
Inventors: 김진희
Original assignee: 김진희
Priority date: 2015-07-03
Filing date: 2015-07-03
Publication date: 2017-01-11

Abstract

Disclosed are pudding containing a raw sweet potato coated with a liquid chocolate, and a preparation method thereof. By adding a raw material such as a sweet potato containing liquid chocolate having high palatability to various pudding, the preparation method allows a user to enjoy a nutty taste of a raw material while enjoying the original texture of pudding. Also, the preparation method removes deterioration caused by microorganisms, and makes the pudding maintain the original nutritional values, thereby increasing the product value of the pudding.

Description

{Pudding included Chocolate coating}

The present invention relates to a pudding containing a raw material and a preparation method thereof, and more particularly to a pudding added with a sweet potato raw material containing a chocolate coating and a method for producing the same.

Currently, the dessert market using pudding is very active in the Americas, Europe, and Japan, but there is still no concept of dessert in Korea. In general, pudding uses custard pudding using heating / solidification of eggs. Chocolate, coffee, etc., or fresh cream or sauce, etc. The current domestic dessert market is dominated by jelly, which contains fruit, meat, and fruit, Compared to jelly containing fruit raw materials, puddings are only available in limited quantities, and eggs, sugar, and sugar are the most important ingredients in pudding, Milk, etc. are mixed with a gelling agent and then cooked. It contains many nutrients such as carbohydrates, lipids, and proteins. The number has been used as a dessert food due to the features that fast, it can also be a great role as substitutes. In Japan, the market for puddings has not been developed so much compared to that of jelly products and puddings. The reason for this is that in case of fruit jelly, The pudding products that are actually produced are foods that can enjoy subtle taste and soft texture, but they are not well established in Korea, In fact. It is believed that this is related to the habits of Koreans who prefer to see things and work, and it is necessary to make them contain puddings. In the present production method, there were products which sterilize syrup etc. in addition to pudding liquid There was no product that puts the raw puddle itself. The puddle is sterilized because it is produced and circulated in the neutral state. Due to the nature of pudding, it is difficult to lower the pH, and the cooking leavors and nutrient destruction caused by heat sterilization are deteriorating the value of the product. In addition, it is necessary to overcome the problem that the physical properties of the product are weakened during the sterilization process so that it does not have the desired texture.

It is an object of the present invention to provide a puddle-type puddle-type puddle-type puddle-type puddle-type puddle-type puddle- Another object of the present invention is to provide a method of manufacturing a pudding containing the raw material, and a liquid chocolate which the general public likes is kept in a sweet potato raw material The present invention relates to a pudding containing a raw material and a method for producing the pudding.

In order to accomplish the above object, the pudding containing the sweet potato raw material should be able to positively utilize a cooking flavor. To achieve the above object, the pudding containing the raw material of the present invention comprises chocolate pudding 67 By weight of a sweet potato raw material which is sealed in a lid like the chocolate pudding and fried in the same manner as the chocolate pudding after filling into the inside of the container. The chocolate pudding is characterized in that the chocolate pudding is composed of 17% by weight of chocolate, 16% by weight of brown sugar, 1% by weight of gelling agent, 3% by weight of cake powder, 3% by weight of maple syrup and 60% by weight of water. To add the 33% by weight of sweet potato raw material (original material), sealing the opening of the container with a lead and enhancing the flavor by activating the flavor after frying, And a sterilization step of sterilizing the container sealed with the lead at 120 ° C for 15 minutes. The gelling agent used was prepared in various ratios, and when carrageenan was used as the main gelling agent, % Added state had a stable heat resistance even after retorting and retained stable properties even in the composition containing 15-20% of locust com and 15-20% of xanthan gum. When sweet potatoes are used, excellent texture and taste can be achieved even with agar.

By developing and producing puddings made of sweet potato raw materials using liquid chocolate, it is possible to improve the taste and improve the texture of the pudding, thereby expanding the present pudding market and improving the health through the puddings that promote health promotion. It is effective to raise the dessert culture such as high-grade restaurants one step.

1 is a view of a pudding containing the raw material of the present invention.
Description of the Related Art [0002]
10: sweet potato raw material (chocolate coating), 11: chocolate pudding, 20: container 30: lid

The puddings containing the sweet potato raw material containing the chocolate powder according to the present invention and the preparation method thereof will be described in more detail. The puddings containing the sweet potato raw material are prepared by mixing 67% by weight of the prepared chocolate pudding in a flat container 20), 33% by weight of liquid chocolate 11 and sweet potato raw material 10 were added and then the opening of the container was sealed with a thin lid 30 And the mixture was sterilized for 20 minutes at 120 DEG C. Sweet potato puddings were prepared by mixing the ingredients so as to be homogeneously mixed and then dissolving the mixture at 95 DEG C or higher for 20 minutes. The gelling agent was agar, locust bean gum, carrageenan , And gellan gum. The white precipitate is made by mixing the gelling agent, the skim milk powder, the whipped cream and the white sugar. 67% by weight of the prepared sweet potato pudding is filled in the container 20. To the filled sweet potato pudding, 30 wt% of sweet potato raw material (raw material) cut into a regular shape is added. 3% by weight of a mixture prepared by mixing sweet potato pudding, liquid chocolate and cake powder in a container is filled with the chocolate pudding and the sweet potato raw material in the container after the sweet potato raw material is put in. The opening of the container 20 is sealed with the lid 30, and sterilized at 120 DEG C for 20 minutes. This heat sterilization makes the sweet potato raw material 10 unripe in the raw material to be eaten well and improves flavor by further reacting the sweet potato back flavor. 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 in the appended claims.

Claims

67% by weight of chocolate pudding contained in a flat container, and 33% by weight of an orthopedic sweet potato raw material sealed with a lid after filling into the flat container and heat sterilized with chocolate pudding. The pudding.

Wherein the chocolate pudding is composed of 17% by weight of chocolate, 16% by weight of a brown sugar, 1% by weight of a gelling agent, 3% by weight of a cake powder, 3% by weight of maple syrup and 60% by weight of water.