KR20210046966A - Apple chocolate composition having core-shell structure and method of manufacturing the same - Google Patents

Abstract

The present invention relates to an apple chocolate composition having a core-shell structure comprising a core part and a shell part surrounding the core part. The present invention relates to an apple chocolate composition having a core-shell structure and a manufacturing method thereof, wherein the core part includes diced apples and marzipan, wherein the marzipan includes dregs and almond powder, and the shell part is made of chocolate.

Description

Apple chocolate composition having core-shell structure and method of manufacturing the same}

The present invention relates to an apple chocolate composition having a core-shell structure and a method for manufacturing the same, and more particularly, as an apple chocolate composition having a core-shell structure consisting of a core portion and a shell portion surrounding the core portion. , The core portion includes apple dice and marzipan, the marzipan includes sediment and almond powder, and the shell portion includes chocolate, and relates to an apple chocolate composition having a core-shell structure and a method of manufacturing the same.

Jangsu-gun, Jeollabuk-do, is one of the representative agricultural areas of 700m above sea level, where Baekdudaegan aims for a healthy longevity and future rural recreational city. can do.

Apple (apple) is a dicotyledonous plant and is the fruit of the rosewood (family) deciduous arboretum. Among the ingredients of apples, it contains fructose and glucose as sugars, and organic acids such as malic acid, giving it a refreshing sour taste. In addition, pectin is contained in apples, giving regularity of the intestine and is effective for bowel movements and constipation.

In addition, apples are mainly consumed as ingredients for raw fruits or fruit salads, and those less than medium-sized products with poor marketability are used as processed apples in the manufacture of cider, apple cider, apple juice, apple jam, apple jelly, canned food, and the like.

However, as a crop, apples are mass-produced when a good harvest occurs, and there is no proper means to store them, and if non-standard products are generated during the cultivation process or breakthrough occurs due to careless handling, they cannot be sold as commodities, and they deteriorate during the distribution process. If it does, it has to be disposed of, so there is no suitable way to recycle it.

Therefore, securing a stable consumer by processing apples is an urgent task for growers and processors as well.

On the other hand, marzipan is hardened by crushing almond powder, adding sugar and boiling over low heat, and is used to make chocolates, sweets, or to cover cakes.

As a prior art related to the apple chocolate composition having a core-shell structure of the present invention and a method for producing the same, apple chocolate and a method for producing the same (Patent Document 1), sugar-free chocolate containing an apple and plum concentrate (Patent Document 2), Apple chocolate and its manufacturing method (Patent Document 3) and the like are disclosed.

However, the prior art has a core-shell structure including marzipan and apple dice including sediment and almond powder in the core portion as in the present invention, but only further includes apple powder or apple extract in ordinary chocolate. The apple chocolate composition and its manufacturing method are not known at all.

Unexamined Patent Publication No. 10-2012-0079229) Unexamined Patent Publication No. 10-2015-0069277) Unexamined Patent Publication No. 10-2014-0102054)

The present invention is to solve the problems of the prior art as described above, and an object of the present invention is to provide an apple with excellent functionality to the human body as a fruit with excellent texture, as a center peeling of chocolate, thereby providing the texture of chocolate and the natural taste of the apple. It is to provide an apple chocolate composition having a core-shell structure that not only can feel, but also refines the taste of chocolate through the harmony of sediment and almond powder.

Another object of the present invention is to provide an apple with excellent texture to the human body as a center filling of chocolate, so that you can feel the chewing texture of chocolate and the original taste of the apple, as well as chocolate through the harmony of sediment and almond powder. It is to provide an apple chocolate composition having a core-shell structure capable of purifying the taste of.

The present invention is an apple chocolate composition having a core-shell structure consisting of a core portion and a shell portion surrounding the core portion in order to achieve the above object, wherein the core portion includes apple dice and marzipan, the marzipan It includes sediment, almond powder, sugar, trehalose, starch syrup, apple puree, cinnamon powder, and water, and the shell portion provides an apple chocolate composition having a core-shell structure including chocolate.

In addition, the present invention is a step of (a) preparing a shell portion chocolate using a chocolate base, (b) is filled in the shell portion chocolate, and includes an apple dice and marzipan, wherein the marzipan is sediment, almond powder, sugar , Trehalose, starch syrup, apple puree, cinnamon powder, and preparing a core part composition comprising water, and (c) the core part composition prepared in step (b) inside the shell part chocolate prepared in step (a) After filling, it provides a method for producing an apple chocolate composition having a core-shell structure comprising the step of cooling.

The present invention can provide a specialty luxury chocolate that can promote sales of apples, which are special products, and can be widely promoted by commercializing longevity-fat apples to chocolate.

In addition, the chocolate of the present invention includes not only apples, but also sediment and almond powder marzipan, thereby providing a new concept of chocolate that can feel the harmony of taste and texture.

1A and 1B are diagrams illustrating a manufacturing process diagram of an apple chocolate composition having a core-shell structure according to an embodiment of the present invention.
Figure 2 is a photograph showing the form of an apple chocolate composition comprising a sediment and almond powder marzipan of the present invention.

One embodiment of the present invention is an apple chocolate composition having a core-shell structure consisting of a core portion and a shell portion surrounding the core portion, wherein the core portion includes apple dice and marzipan, wherein the marzipan is sediment, almond powder, It includes sugar, trehalose, starch syrup, apple puree, cinnamon powder and water, and the shell portion relates to an apple chocolate composition having a core-shell structure including chocolate.

In the apple chocolate composition having the core-shell structure of the present invention, the sediment may be at least one selected from the group consisting of soybean sediment, red bean sediment, pea sediment, sweet potato sediment, and mugwort sediment.

Among the sediments, it is preferable to use soybean sediment, but is not limited thereto, considering that the taste of chocolate is refined through harmony with the almond powder contained in the marzipan.

The apple chocolate composition having the core-shell structure of the present invention may include apple dice and marzipan in a weight ratio of 1:0.5 to 1.5, preferably 1:0.9 to 1.

In the apple chocolate composition having the core-shell structure of the present invention, the apple dice is a piece of apple filled with sediment in the inside, preferably at the center of the apple chocolate composition of the present invention, and includes white sugar, white sugar and cinnamon. It may further include powder.

The apple dice may include 250 to 300 parts by weight per 100 parts by weight of apples cut into dice, 150 to 250 parts by weight per white sugar, and 0.1 to 0.3 parts by weight of cinnamon powder.

The apple chocolate composition having the core-shell structure of the present invention removes moisture from the apple by adding sugar, salt and vitamin C to the apple dice, thereby imparting a chewy texture of the apple dice and preventing browning. , In this case, based on 100 parts by weight of the apple dice, it may contain 10 to 15 parts by weight of sugar and 0.5 to 1.5 parts by weight of salt.

In the apple chocolate composition having the core-shell structure of the present invention, the marzipan is 80 to 120 parts by weight of sugar, 5 to 10 parts by weight of trehalose, 10 to 20 parts by weight of starch syrup, apple 15 to 25 parts by weight of puree, 5 to 15 parts by weight of almond powder, 5 to 10 parts by weight of sediment, 0.2 to 0.5 parts by weight of cinnamon powder, and 20 to 30 parts by weight of water may be included.

In the apple chocolate composition having the core-shell structure of the present invention, when the apple dice, sediment and almond powder are included in the above range, the sour taste and texture of the apple, and the harmony of taste through the harmony of the sediment and almond powder are achieved. There is an advantage to be able to do.

The apple chocolate composition having the core-shell structure of the present invention includes 30 to 50% by weight of the shell part and 50 to 70% by weight of the core part, preferably 35 to 45% by weight of the shell part and 55 to 65% by weight of the core part , More preferably, it may be 40% by weight of the shell portion and 60% by weight of the core portion, but is not limited thereto, and may be variously modified as necessary.

In the apple chocolate composition having the core-shell structure of the present invention, for the chocolate constituting the shell portion, it is sufficient to use a conventional chocolate well known in the art, and thus a detailed description thereof will be omitted.

In addition, another embodiment of the present invention, (a) preparing a shell portion chocolate using a chocolate base, (b) is filled in the shell portion chocolate, including apple dice and marzipan, the marzipan is sediment , Preparing a core part composition comprising almond powder, sugar, trehalose, starch syrup, apple puree, cinnamon powder, and water, and (c) the inside of the shell part chocolate prepared in step (a), preferably in the center. It relates to a method for producing an apple chocolate composition having a core-shell structure comprising the step of cooling after filling the core composition prepared in step (b).

In the method for preparing an apple chocolate composition having the core-shell structure of the present invention, the core composition comprises 80 to 120 parts by weight of sugar, 5 to 10 parts by weight of trehalose, and starch syrup based on 100 parts by weight of the apple dice in a bowl. After heating while adding 10 to 20 parts by weight, 15 to 25 parts by weight of apple puree, 5 to 15 parts by weight of almond powder, 0.2 to 0.5 parts by weight of cinnamon powder, and 20 to 30 parts by weight of water, and then concentrating, and in the above step It can be prepared including the step of cooling the concentrate of the obtained core composition.

In the method for preparing an apple chocolate composition having the core-shell structure of the present invention, the apple dice pretreatment is to remove moisture for 0.5 to 1.5 hours by peeling the apple and cutting it into a size of 5 to 15 mm. Step, adding sulfur white sugar and cinnamon powder to purified water, dispersing it, and then concentrating to obtain a concentrate, and adding the pretreated apple dice to the concentrate obtained in the step, followed by low heat, preferably 80 to 85°C. It can be prepared including the step of inactivating the enzyme while boiling until the apple dice turns red with a fire of.

The apple dice is cleaned to remove the core by washing the apple, and writing it in a cubic shape having a size of 6 to 8 mm; To prevent browning and give a chewy texture, after mixing 15 to 25% by weight of salt and 0.1 to 0.2% by weight of malic acid based on the weight of the cubic apple and the cubic apple, let stand for 50 to 70 minutes to dehydrate. Step of, after rinsing 1-2 times in cold water and dehydrating, rinsing 1-2 times in cold water, mixing with 15-25% by weight of sugar based on the weight of the dehydrated cubic apple, and then allowing it to stand for secondary dehydration; Performing the third dehydration by performing the same method as the secondary dehydration step; And it may be prepared including the step of evenly spreading the apple dies after the third dehydration on a perforated aluminum iron plate and drying for 1.5 to 2.5 hours in an oven preheated to 85 to 95 °C.

A method of preparing an apple chocolate composition having a core-shell structure according to an embodiment of the present invention will be described in more detail.

1A and 1B are diagrams illustrating a manufacturing process diagram of an apple chocolate composition having a core-shell structure according to an embodiment of the present invention, and the apple chocolate composition of the present invention includes a shell chocolate molding step and a core part filling step. It can be manufactured by.

One) Shell Chocolate shaping steps

First, prepare a mold, and wipe the inside of the mold well to make chocolate. The mold should be kept warm at 20~25℃, and the room temperature should be around 25℃.

Chocolate is filled in the prepared mold, and at this time, it is necessary to tap to remove air bubbles. The chocolate-filled mold is turned over and the chocolate inside is shaken to form a shell chocolate. At this time, it may be shaken by drawing a circle, or it may vibrate on the vibration plate.

The molded shell chocolate in an inverted state is cooled in a refrigerator at 8 to 9°C to harden the chocolate. In this case, excessive cooling may result in poor adhesion with the core and may fall out of the mold, so it is necessary to be careful.

Then, a plastic scraper is used to scrape off the excess chocolate molded over the mold. The temperature at this time is about 10℃, and if it is slightly raised than during cooling, the shell will not be broken and will be scratched easily.

2) Core part Filling step

Prepare the core composition in a milking bag. After putting the core composition in a milking bag, squeeze about 80-85% of the total volume (that is, about 1 mm from the end of the mold) to cool, put one made apple dice, and cover it with a marzipan again.

Cover the filling with liquid chocolate. At this time, if the mold is too cold, the bottom chocolate does not stick well and falls off, so you need to be careful. Even after covering the floor, tap to remove air bubbles. At this time, be careful as the product may come out of the mold if you hit it hard.

After cooling the floor again by cooling it in the refrigerator, take it out, twist it, put the bottom plate on it, and shake it upside down. If cooling is excessive at this time, dew condenses on the surface of the product due to the temperature difference in the room, which causes bloom.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only illustrative of the present invention, and the scope of the present invention is not limited thereto.

<Examples 1 to 5 and Comparative Example> Preparation of apple chocolate

As shown in the composition of the core composition of Table 1 (unit: g) below, marzipan (M) consisting of sediment, almond powder, sugar, trehalose, starch syrup, apple puree, cinnamon powder, and water, and apple dice, white sugar, white sugar, The core composition containing the apple dice (A) made of cinnamon powder was filled in the center of the shell chocolate and then cooled to prepare an apple chocolate composition having an U-shell structure.

division Example 1 Example 2 Example 3 Comparative example Shell chocolate 1615 2000 2450 2000 Core part M Sugar 150 150 150 - Trehalose 100 100 100 - corn syrup 200 200 200 - Apple puree 300 300 300 - Almond powder 120 150 200 - Cinnamon powder 5 5 5 - water 400 400 400 - A Apple 900 1000 1100 - Jeongbaekdang 300 300 300 - Hwangbaekdang 200 200 200 - Cinnamon powder 1.5 1.5 1.5 -

In Table 1, the comparative example was carried out in the same manner as in Example 2 except that the core part composition was not used and only chocolate was used to prepare bread.

<Test Example> Sensory test

For the apple chocolate prepared in Examples 1 to 3 and the apple chocolate prepared in Comparative Example, a well-trained panel (three men and women in their teens, 20s, and 30s each) had a 5-point scale method (4 points or more; very Excellent, 3 points or more; Excellent, less than 3 points; Average) taste, texture, color, and appearance were visually observed and evaluated, and the results are shown in Table 2 below.

division Example 1 Example 2 Example 3 Comparative example flavor 4.1 4.2 4.3 3.6 Texture 4.1 4.1 4.2 3.4 color 4.0 4.1 4.1 3.8 Exterior 4.0 4.0 4.1 3.7

From the results of Table 2, it can be seen that taste, texture, color, and appearance are excellent in the mixing ratio of Examples 1 to 3 compared to the comparative example.

The chocolate having a core-shell structure of the present invention includes not only apples, but also sediment and almond powder marzipan, so that a new concept of chocolate that can feel the harmony of taste and texture can be provided, and apples, a special product of longevity fat Because it can contribute to regional economic development by promoting the sales of the present invention, it can be usefully applied to the technical field to which the present invention belongs.

Claims (7)

An apple chocolate composition having a core-shell structure consisting of a core portion and a shell portion surrounding the core portion,
The core portion includes apple dice and marzipan, wherein the marzipan includes sediment, almond powder, sugar, trehalose, starch syrup, apple puree, cinnamon powder and water,
The shell portion comprising chocolate-an apple chocolate composition having a core-shell structure. The apple chocolate composition of claim 1, wherein the sediment is at least one selected from the group consisting of soybean sediment, red bean sediment, pea sediment, sweet potato sediment, and mugwort sediment. The apple chocolate composition according to claim 1, wherein the core portion includes apple dice and marzipan in a weight ratio of 1:0.5 to 1.5. The method of claim 1, wherein the apple dice further comprises jeongbaek sugar, hwangbaek sugar and cinnamon powder,
The marzipan is based on 100 parts by weight of the apple dice, 80 to 120 parts by weight of sugar, 5 to 10 parts by weight of trehalose, 10 to 20 parts by weight of starch syrup, 15 to 25 parts by weight of apple puree, 5 to 15 parts by weight of almond powder, An apple chocolate composition having a core-shell structure comprising 5 to 10 parts by weight of sediment, 0.2 to 0.5 parts by weight of cinnamon powder, and 20 to 30 parts by weight of water. (a) preparing a shell portion chocolate using a chocolate base;
(b) The shell portion is filled in the chocolate, including apple dice and marzipan, wherein the marzipan prepares a core composition comprising sediment, almond powder, sugar, trehalose, starch syrup, apple puree, cinnamon powder and water The step of doing; And
(c) filling the core part composition prepared in step (b) into the inside of the shell part chocolate prepared in step (a), and then cooling the method for producing an apple chocolate composition having a core-shell structure. The method of claim 5, wherein the core part composition,
Per 100 parts by weight of the apple dice in a bowl, 80 to 120 parts by weight of sugar, 5 to 10 parts by weight of trehalose, 10 to 20 parts by weight of starch syrup, 15 to 25 parts by weight of apple puree, 5 to 15 parts by weight of almond powder, cinnamon powder Heating while adding 0.2 to 0.5 parts by weight and 20 to 30 parts by weight of water, and then concentrating; And
An apple chocolate composition having a core-shell structure, characterized in that it is prepared by cooling the concentrate of the core composition obtained in the above step. The method of claim 5, wherein the apple dice,
Apple dice pretreatment step of peeling and cutting the apple into 5-15mm size, mixing with white sugar to remove moisture for 0.5 to 1.5 hours;
Adding sulfur white sugar and cinnamon powder to purified water, dispersing it, and then concentrating to obtain a concentrate; And
Apple having a core-shell structure, characterized in that it comprises the step of deactivating the enzyme while adding the pretreated apple dice to the concentrate obtained in the above step, and then simmering the apple dice over a low heat until the apple dice turns red. Chocolate composition.

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