KR840003385A - How to make decorative chocolate confectionery - Google Patents

How to make decorative chocolate confectionery Download PDF

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Publication number
KR840003385A
KR840003385A KR1019830000810A KR830000810A KR840003385A KR 840003385 A KR840003385 A KR 840003385A KR 1019830000810 A KR1019830000810 A KR 1019830000810A KR 830000810 A KR830000810 A KR 830000810A KR 840003385 A KR840003385 A KR 840003385A
Authority
KR
South Korea
Prior art keywords
chocolate confectionery
mold
make decorative
decorative chocolate
decorative
Prior art date
Application number
KR1019830000810A
Other languages
Korean (ko)
Other versions
KR860000365B1 (en
Inventor
꾸지 아꾸다가와
Original Assignee
아꾸다가 도꾸지
아꾸다가와 세이까 가부시끼 가이샤
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 아꾸다가 도꾸지, 아꾸다가와 세이까 가부시끼 가이샤 filed Critical 아꾸다가 도꾸지
Priority to KR1019830000810A priority Critical patent/KR860000365B1/en
Publication of KR840003385A publication Critical patent/KR840003385A/en
Application granted granted Critical
Publication of KR860000365B1 publication Critical patent/KR860000365B1/en

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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

Abstract

내용 없음No content

Description

장식 초콜렛 과자의 제조방법How to make decorative chocolate confectionery

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

(a) 초콜렛 재료 100량부와 물엿 25내지 150중량부를 주성분으로서 함유하는 혼합물을 조제하고, (b) 이 혼합물을 늘여서(延伸)소망하는 두께로하고, (c) 이어서 형빼기(型拔)하여 적어도 1개의 소정의 형상의 형빼기 절편(切片)을 얻고, (d) 이 형빼기 절편을 소정의 장식 형상으로 성형하고, (e) 이 장식형상의 성형물을 건조시키는 것을 특징으로 하는 장식 초콜렛과자의 제조방법.(a) a mixture containing 100 parts by weight of chocolate material and 25 to 150 parts by weight of starch syrup as a main component was prepared, (b) the mixture was elongated to a desired thickness, and (c) then mold-extracted. Decorative chocolate confectionery characterized by obtaining at least one mold-cutting piece of a predetermined shape, (d) molding the mold-cutting piece into a predetermined decorative shape, and (e) drying the molding of the decorative shape Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830000810A 1983-02-28 1983-02-28 Method for producing decorated chocolate cake KR860000365B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830000810A KR860000365B1 (en) 1983-02-28 1983-02-28 Method for producing decorated chocolate cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830000810A KR860000365B1 (en) 1983-02-28 1983-02-28 Method for producing decorated chocolate cake

Publications (2)

Publication Number Publication Date
KR840003385A true KR840003385A (en) 1984-09-08
KR860000365B1 KR860000365B1 (en) 1986-04-16

Family

ID=19228359

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830000810A KR860000365B1 (en) 1983-02-28 1983-02-28 Method for producing decorated chocolate cake

Country Status (1)

Country Link
KR (1) KR860000365B1 (en)

Also Published As

Publication number Publication date
KR860000365B1 (en) 1986-04-16

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