WO2009139512A1 - Bonbon et grain au chocolat contenant un fruit lyophilisé et leur procédé de fabrication - Google Patents

Bonbon et grain au chocolat contenant un fruit lyophilisé et leur procédé de fabrication Download PDF

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Publication number
WO2009139512A1
WO2009139512A1 PCT/KR2008/002691 KR2008002691W WO2009139512A1 WO 2009139512 A1 WO2009139512 A1 WO 2009139512A1 KR 2008002691 W KR2008002691 W KR 2008002691W WO 2009139512 A1 WO2009139512 A1 WO 2009139512A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
parts
fruit
dried
stabilizer
Prior art date
Application number
PCT/KR2008/002691
Other languages
English (en)
Inventor
Joong-Hwan Chun
Yook-Yong Kim
Sung-Ho Bang
Jin-Ho Park
Original Assignee
Joong-Hwan Chun
Yook-Yong Kim
Sung-Ho Bang
Jin-Ho Park
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 Joong-Hwan Chun, Yook-Yong Kim, Sung-Ho Bang, Jin-Ho Park filed Critical Joong-Hwan Chun
Priority to PCT/KR2008/002691 priority Critical patent/WO2009139512A1/fr
Publication of WO2009139512A1 publication Critical patent/WO2009139512A1/fr

Links

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a chocolate candy or chip containing freeze-dried fruit, and a manufacturing method thereof. More particularly, the present invention relates to a chocolate candy or chip containing freeze-dried fruit in which the fruit content is maximized, and a method of manufacturing the same.
  • a conventional fruit candy or fruit-tasting candy has been manufactured by using sugar, starch syrup, etc., as a main component, and by adding a small amount of food additives (such as synthetic flavors, synthetic colors, etc.), fruit extracts, etc. to obtain tastes, flavors, and colors of fruit.
  • the sugar or starch syrup may cause obesity, diabetes or tooth-decay due to their high caloric values
  • the food additives such as synthetic flavors, synthetic colors, etc.
  • the conventional candies such as a fruit candy and a fruit- tasting candy, have been considered as an unwelcome food for health.
  • the present invention has been made in view of the above ⁇ nentioned problems. It is an object of the present invention to provide a chocolate candy or chip containing freeze-dried fruit, and a method of manufacturing the same, by coating chocolate on a freeze-dried fruit candy in which fruit content is maximized, fruit tissue is not easily broken, and original fruit taste is kept.
  • the chocolate candy or chip containing freeze-dried fruit manufactured according to the present invention is not easily broken, thereby preventing the generation of powder.
  • the chocolate candy or chip containing freeze-dried fruit manufactured according to the present invention may have various shapes and sizes through use of a mold frame.
  • the present invention provides a method of manufacturing a chocolate candy or chip containing freeze-dried fruit, comprising the steps of: a preparation step in which fruit is washed to remove foreign substances, skin, stems, seeds, etc. of the fruit, and then is pureed by grinding; a stirring step in which the pureed fruit, and at least one of saccharide, stabilizer, and malic acid is fed into a stirrer, and are made into a fruit mixture by stirring; a freezing step, in which the fruit mixture is rapidly frozen at -4O 0 C or less; a drying step, in which the frozen fruit mixture is fed into a vacuum dryer at 10 torr or less, and is dried by increasing the temperature within the vacuum dryer; and a coating step, in which the dried fruit mixture is coated with chocolate, wherein the fruit mixture includes 0.3 to 1.3 parts by weight of stabilizer, based on 100 parts by weight thereof.
  • a final product is manufactured as a candy having a hard structure, and if the stabilizer is included in a small amount of 0.3 to 0.5 parts by weight, a final product is manufactured as a chip having a crisp structure.
  • the fruit mixture preferably includes 40 to 45 parts by weight of pureed fruit, 30 parts by weight of cocoa butter, 8 to 10 parts by weight of glucose, 5 to 10 parts by weight of maltodextrin, 5.5 to 7.5 parts by weight of low-fructose, 3 to 5 parts by weight of sugar, 0.3 to 1.3 (candy: 1.0 to 1.3, and chip: 0.3 to 0.5) parts by weight of stabilizer, and 0.1 parts by weight of malic acid, based on 100 parts by weight thereof.
  • the stabilizer preferably includes 10 to 25 parts by weight of xanthan gum, 5 to 13 parts by weight of jellan gum, 15 to 32 parts by weight of arabic gum, 15 to 30 parts by weight of pectin, and 5 to 10 parts by weight of locus bean gum, based on 100 parts by weight thereof.
  • the present invention provides a chocolate candy or chip containing freeze- dried fruit, which is manufactured by the above described method.
  • fruit is purchased as a material for a freeze-dried fruit candy or chip.
  • generally edible fruits such as strawberries, apples, pears, tangerines, watermelons and bananas, are used without any particular limitation.
  • the fruit is fed into a grinding device, such as a mixer, and is pureed by grinding.
  • a grinding device such as a mixer
  • the pureed fruit is fed into a stirrer.
  • the temperature within the stirrer is maintained at 8O 0 C.
  • a stirrer with double jackets is used.
  • the saccharide such as gluaose, maltodextrin, low-fructose and sugar
  • the amount of glucose, maltodextrin, low-fructose or sugar is adjusted within the above described range according to the kind and sugar content of a raw material (fruit), and a required taste of the fruit candy or chip.
  • Such saccharide may be replaced by a sweetener with no calories, such as xylitol.
  • the malic acid is used to adjust the sour taste of the fruit candy or chip according to the present invention.
  • the amount of malic acid is adjusted within the above described range according to the kind and sugar content of the raw material (fruit), and a required taste of the fruit candy or chip.
  • the stabilizer is used to adjust the strength of the fruit candy or chip according to the present invention, and to adjust the stability of the fruit candy or chip particles. Also, the stabilizer prevents the fruit candy or chip from becoming stale due to moisture absorption. If the stabilizer is added in a relatively large amount of 1.0 to 1.3 parts by weight, based on 100 parts by weight of total components, a final product is manufactured as a hard candy. If the stabilizer is added in an amount of greater than 1.3 parts by weight, a final product may be too hard to eat. If the stabilizer is added in a relatively small amount of 0.3 to 0.5 parts by weight, a final product is manufactured as a crisp chip. If the stabilizer is added in an amount of less than 0.3 parts by weight, a final product may be easily broken, thereby generating powder.
  • [30] Preferably, based on 100 parts by weight of total stabilizer, 10 to 25 parts by weight of xanthan gum, 5 to 13 parts by weight of jellan gum, 15 to 32 parts by weight of arabic gum, 15 to 30 parts by weight of pectin, and 5 to 10 parts by weight of locus bean gum are mixed.
  • the mixing ratio and addition amount of the stabilizer are adjusted within the above described range according to the kind of a raw material (fruit), and a required property of the fruit candy or chip.
  • the fruit mixture is filled in a mold frame (for example, a mold frame made from polypropylene), and the fruit mixture together with the mold frame is fed into a freezing device.
  • a mold frame for example, a mold frame made from polypropylene
  • the fruit mixture filled in the mold frame is rapidly frozen within a freeze-drying device at -4O 0 C or less, and thus is placed in a frozen state. Snce the fruit mixture is rapidly frozen at -4O 0 C or less, it is possible to prevent the fruit's original color and flavor from being changed or lost during the freezing process, and to completely restore the fruit's color and flavor to their original states after drying.
  • the fruit mixture frozen at -4O 0 C or less is dried within a freeze-drying device.
  • the pressure within the freeze-drying device is maintained at 10 torr or less, so that the moisture of the frozen fruit mixture can be sublimated from a solid state without entering a liquid state.
  • the pressure within the freeze-drying device is adjusted at 10 torr or less (sublimation temperature: 6O 0 C)
  • the temperature within the freeze- drying device is required to be increased up to 6O 0 C, so that sublimation can oxur, thereby drying the frozen fruit mixture.
  • the temperature is rapidly increased, the moisture of the frozen fruit mixture is thawed, and thus the components may be swelled by moisture expansion. Therefore, it is preferable to gradually increase the temperature over about 12 hours.
  • the fruit mixture is taken out from the freeze-drying device, and separated from the mold frame to obtain a final fruit candy or chip.
  • the stabilizer is included in an amount of 1.0 to 1.3 wt%, the final product is made into a fruit candy, and when the stabilizer is included in an amount of 0.3 to 0.5 wt%, the final product is made into a fruit chip.
  • Raw materials such as sugar, whole milk powder, skimmed milk powder, cocoa butter, lactose and lecithin, were mixed at a composition ratio and amount as noted in Table 1 in a mixer at 60rpm under the same conditions as a conventional process. Then, the mixture was micronized to have an average particle size of 30 to 35/M by passing through a multi-stage roller. Next, the micronized material was fed into a conche and was subjected to a refining process at 6O 0 C. The resultant product was made into chocolate through tempering at 29 0 C, forming, cooling and packaging in a conventional manner, and the chocolate was coated on the freeze-dried fruit candy or chip.
  • a chocolate candy manufactured as described above is hard and thus may be melted in the mouth, and a chocolate chip is crisp, and thus may be crunched or melted in the mouth.
  • Such a chocolate candy or chip can maintain fruit's original taste, flavor, and color, and also is easily soluble when ingested.
  • the chocolate candy or chip is easily soluble in cool water and thus may be used as a substitute for fruit juice.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention porte sur un bonbon ou sur un grain, contenant un fruit lyophilisé, dans lequel la teneur en fruit est maximisée, et sur son procédé de fabrication. De façon précise, dans le bonbon ou le grain contenant un fruit lyophilisé, la teneur en fruit est maximisée, le tissu du fruit n'est pas facilement rompu et le goût original du fruit est conservé.
PCT/KR2008/002691 2008-05-14 2008-05-14 Bonbon et grain au chocolat contenant un fruit lyophilisé et leur procédé de fabrication WO2009139512A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2008/002691 WO2009139512A1 (fr) 2008-05-14 2008-05-14 Bonbon et grain au chocolat contenant un fruit lyophilisé et leur procédé de fabrication

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/KR2008/002691 WO2009139512A1 (fr) 2008-05-14 2008-05-14 Bonbon et grain au chocolat contenant un fruit lyophilisé et leur procédé de fabrication

Publications (1)

Publication Number Publication Date
WO2009139512A1 true WO2009139512A1 (fr) 2009-11-19

Family

ID=41318856

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2008/002691 WO2009139512A1 (fr) 2008-05-14 2008-05-14 Bonbon et grain au chocolat contenant un fruit lyophilisé et leur procédé de fabrication

Country Status (1)

Country Link
WO (1) WO2009139512A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013138812A1 (fr) * 2012-03-16 2013-09-19 Mp-Otha Corporation Mélange anhydre pour enrobage de produit alimentaire
US8563030B1 (en) * 2011-08-22 2013-10-22 Mallory Kievman Singultus-stopping article and composition
CN106922944A (zh) * 2017-05-02 2017-07-07 山东师范大学 一种夹心冻干红毛丹球及其制备方法
CN112006145A (zh) * 2019-05-30 2020-12-01 何紫莹 一种水果巧克力球及其制作方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4289790A (en) * 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
US4837042A (en) * 1983-12-20 1989-06-06 Agro-Industria Innovacios Vallalat Fruit-containing chocolate products and process of their preparation
JPH01196249A (ja) * 1988-01-29 1989-08-08 Morozofu Kk 洋菓子及び洋菓子の製造方法
EP0208296B1 (fr) * 1985-07-12 1991-01-30 Dieter Hebeler Friandise faite de fruits torréfiés, séchés ou cuits, en particulier de bananes ainsi qu'un procédé de préparation de friandises
JP2003018961A (ja) * 2001-07-09 2003-01-21 Mikakutou Kk チョコレート菓子

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4289790A (en) * 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
US4837042A (en) * 1983-12-20 1989-06-06 Agro-Industria Innovacios Vallalat Fruit-containing chocolate products and process of their preparation
EP0208296B1 (fr) * 1985-07-12 1991-01-30 Dieter Hebeler Friandise faite de fruits torréfiés, séchés ou cuits, en particulier de bananes ainsi qu'un procédé de préparation de friandises
JPH01196249A (ja) * 1988-01-29 1989-08-08 Morozofu Kk 洋菓子及び洋菓子の製造方法
JP2003018961A (ja) * 2001-07-09 2003-01-21 Mikakutou Kk チョコレート菓子

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8563030B1 (en) * 2011-08-22 2013-10-22 Mallory Kievman Singultus-stopping article and composition
WO2013138812A1 (fr) * 2012-03-16 2013-09-19 Mp-Otha Corporation Mélange anhydre pour enrobage de produit alimentaire
CN106922944A (zh) * 2017-05-02 2017-07-07 山东师范大学 一种夹心冻干红毛丹球及其制备方法
CN112006145A (zh) * 2019-05-30 2020-12-01 何紫莹 一种水果巧克力球及其制作方法

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