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WO2015020255A1 - Method for making chocolate confectionery, and chocolate confectionery made thereby - Google Patents

Method for making chocolate confectionery, and chocolate confectionery made thereby Download PDF

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Publication number
WO2015020255A1
WO2015020255A1 PCT/KR2013/007443 KR2013007443W WO2015020255A1 WO 2015020255 A1 WO2015020255 A1 WO 2015020255A1 KR 2013007443 W KR2013007443 W KR 2013007443W WO 2015020255 A1 WO2015020255 A1 WO 2015020255A1
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Prior art keywords
chocolate
coating
layer
sugar solution
coating layer
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French (fr)
Korean (ko)
Inventor
조익길
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AUREATE Co Ltd
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AUREATE Co Ltd
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    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support

Definitions

  • the present invention relates to a method of manufacturing a chocolate confectionery and a chocolate confectionery produced by the present invention, and more particularly, the chocolate flavor is not altered by heat or moisture during the manufacturing process, and the preparation of a new confectionery is easy to season.
  • the present invention is manufactured by the method, and the flavor of the chocolate can be felt as it is, and relates to a good chocolate cake.
  • the chocolate starts to melt at about 30 ° C. or more to deform, and at about 80 ° C. or more, the oil component in the chocolate begins to burn and the taste is changed.
  • chocolate generally contains about 5% of moisture, but when the moisture content of chocolate is increased, the taste of chocolate is reduced. Therefore, the chocolate-based confectionery should be careful not to degrade the chocolate flavor due to heat or moisture during the manufacturing process.
  • some of the confectionery is provided with a chocolate (2) inside the ball-shaped snack (4).
  • the chocolate confectionery is formed by baking the snack 4 into a ball shape and then injecting chocolate into the inside.
  • the confectionery prepared in this way is injecting chocolate through the baked snack (4), so that the injection hole (5) in which the chocolate is injected is formed in the snack (4), and it is not good to see, and the time must be injected into the chocolate one by one. It takes a lot.
  • the cookie since the space in which the chocolate can be injected is to be formed inside the snack 4, the cookie has to be expanded a lot so that a relatively large space is formed inside the snack 4. And in order to do this, a relatively large amount of inflating agent must be put in the snack dough.
  • the present invention is to solve the problems of the conventional chocolate confectionery as described above, the object of the present invention is that the taste of the chocolate is not changed in the manufacturing process can feel the flavor of the chocolate as it is, the new flavor is easy to season with various flavors It is a method of producing chocolate confectionery and a new chocolate confectionery that is produced by it and tastes good and looks good.
  • a process of forming a chocolate ball 10 with chocolate, coating a sugar solution on the surface of the chocolate ball 10, and spraying starch on the sugar solution to form a first coating layer 12 A process of forming a shellac layer 14 by coating shellac on the surface of the first coating layer 12, coating a sugar liquid mixed with an expanding agent on the surface of the shellac layer 14, and a force component on the sugar liquid.
  • a method for producing a chocolate sweet characterized in that xylitol syrup is used as the sugar solution.
  • the first coating layer 12 and the first coating layer 12 formed by coating the sugar solution on the surface of the chocolate ball 10, the chocolate ball 10 and the starch, A shellac layer 14 formed by coating shellac on the surface, a second coating layer 20 formed by coating a sugar solution mixed with an expanding agent on the surface of the shellac layer 14 and spreading a force component and an alpha starch, and the second Provided is a chocolate confectionery comprising an edible oil retaining layer 30 coated on the surface of the coating layer 20, and a sweetener powder 40 attached to the edible oil retaining layer 30.
  • the present invention having the above configuration comprises a multi-stage coating process for forming a plurality of coating layers on the surface of the chocolate, the chocolate is protected from heat by the first coating layer 12 formed on the surface of the chocolate, 1 The chocolate is protected from moisture by the shellac layer 14 formed outside the coating layer 12. Therefore, the chocolate is prevented from being degraded by heat and moisture in the process of making the confectionery.
  • the shellac layer 14 having a waterproof function is formed outside the first coating layer 12 having a thermal insulation function, the first coating layer 12 is also protected from moisture by the shellac layer 14. Since the first coating layer 12 is protected from moisture by the shellac layer 14 in this manner, the heat insulating effect of the first coating layer 12 is not lowered, and thus the chocolate is effectively protected from heat.
  • the edible oil is coated on the semi-finished product, which is roasted, and the snack portion is formed, and the sweetener is seasoned by spraying sweetener powder.
  • the sweetener is attached to the surface of the snack portion by the edible oil and thus cooking is effectively performed.
  • the edible oil not only functions to attach the sweetener powder to the surface of the snack portion, but also prevents evaporation of moisture in the snack portion by the edible oil and fat, and improves the taste of the snack portion.
  • the shape is also better than the confectionery manufactured by the conventional method.
  • the confectionery according to the present invention is produced by the following method.
  • Chocolate balls 10 are molded using chocolate.
  • the ball does not necessarily refer only to a ball shape, but is a concept in which the cross section includes an ellipse or a polygonal shape.
  • the sugar solution is coated on the surface of the chocolate ball 10.
  • Sugar syrup, sugar syrup, honey, crude syrup, xylitol syrup and the like are used, and preferably xylitol syrup is used.
  • Xylitol has a pentose structure that is not degraded by caries. Therefore, when xylitol syrup is used as a sugar solution, a filling prevention effect can be obtained.
  • TiO 2 starch and gelatin are mixed in the sugar solution.
  • Gelatin and starch are to put the viscosity of the sugar solution so that the sugar solution is easily formed into a coating film of a predetermined thickness without flowing down.
  • TiO 2 is added to improve the texture.
  • Starch is sprayed onto the surface of the chocolate ball 10 before the sugar solution is dried. Spreaded starch is attached to the surface of the chocolate ball 10 by the sugar solution. As described above, the first coating layer 12 is formed on the surface of the chocolate ball 10 by coating the sugar solution and spreading the starch. The first coating layer 12 functions as a heat insulating layer to protect the chocolate from heat.
  • the thickness of the first coating layer 12 may be adjusted by repeatedly performing the sugar coating process and the starch spraying process.
  • the shellac layer 14 is formed by coating shellac on the first coating layer 12. Since shellac is not soluble in water, the shellac layer 14 can provide a waterproof effect. Therefore, the shellac layer 14 prevents the external moisture from penetrating into the chocolate ball 10, and the chocolate ball 10 is protected from moisture.
  • the sugar solution containing the swelling agent is coated on the surface of the shellac layer 14.
  • the coated sugar solution is sprayed by mixing the force and alpha starch before drying.
  • the second coating layer 20 is formed on the surface of the shellac layer 14. As described below, the second coating layer 20 forms a snack portion by roasting.
  • the process of coating the sugar solution and spraying the force and alpha starch is repeated a number of times, the second coating layer 20, that is, the thickness of the snack portion is thickened, and the size of the confectionary is repeated as this process is repeated. Preferably, this process is repeated about 10 times.
  • the semi-finished product formed with the second coating layer 20 is aged. Aging is performed by leaving the semi-finished product at room temperature for 1 to 2 hours, and the flavor of the confectionary is improved by this aging process.
  • Roast the semi-finished product after aging is done by heating the semi-finished product at 220 ⁇ 230 °C for 3 minutes in an oven.
  • the second coating layer 20 is expanded by the swelling agent included in the sugar solution and becomes a snack portion having a crispy texture.
  • the snack portion has a crispy texture by the force starch and alpha starch contained in the second coating layer 20, the crispy texture by the alpha starch is further increased.
  • the edible oil is coated on the surface of snacks to form an edible oil layer 30.
  • Vegetable oil is used as an edible oil and fat, Palm oil is used preferably.
  • the sweetener powder 40 is sprayed onto the snack portion on which the edible oil retaining layer 30 is formed, and the sweetener powder 40 is attached to the surface of the snack portion by the edible oil retaining layer 30.
  • the edible oil and fat layer 30 serves to attach the sweetener powder 40 to the snack portion, the moisture release of the snack portion is also prevented by the edible oil, and the flavor of the snack portion is improved by the edible oil and fat.
  • the snack portion is seasoned with various flavors such as squid, octopus, or spicy, sweet taste.

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

Abstract

The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy; and chocolate confectionery made thereby in which the flavor of chocolate can be experienced as it is and the chocolate confectionery looks nice. The method comprises the steps of: forming a chocolate ball (10) with chocolate; coating the surface of the chocolate ball (10) with a sugar solution; forming a first coating layer (12) by sprinkling starch onto the sugar solution; forming a shellac layer (14) by coating shellac on the surface of the first coating layer (12); coating the surface of the shellac layer (14) with a sugar solution mixed with a blowing agent; forming a second coating layer (20) by sprinkling weak flour and α-starch onto the sugar solution; aging a half-finished product having the second coating layer (20); making the second coating layer (20) into a snack portion by roasting the aged half-finished product; forming a cooking oil and fat layer (30) by coating the surface of the snack portion with a cooking oil and fat; and sprinkling a sweetener powder (40) onto the cooking oil and fat layer (30).

Description

초콜릿과자의 제조방법 및 이에 의해 제조된 초콜릿과자Manufacturing method of chocolate confectionery and chocolate confectionery produced by it

본 발명은 초콜릿과자의 제조방법 및 이에 의해 제조된 초콜릿과자에 관한 것으로서, 보다 상세하게는 제조과정에서 열이나 수분에 의해 초콜릿의 맛이 변질되지 않으며, 조미도 용이한 새로운 방식의 초콜릿과자의 제조방법 및 이에 의해 제조되어 코촐릿의 풍미도 그대로 느낄 수 있으며, 보기도 좋은 초콜릿과자에 관한 것이다.The present invention relates to a method of manufacturing a chocolate confectionery and a chocolate confectionery produced by the present invention, and more particularly, the chocolate flavor is not altered by heat or moisture during the manufacturing process, and the preparation of a new confectionery is easy to season. The present invention is manufactured by the method, and the flavor of the chocolate can be felt as it is, and relates to a good chocolate cake.

일반적으로 초콜릿은 대략 30℃ 이상에서 녹기 시작하여 형태가 변형되며, 대략 80℃ 이상에서는 초콜릿성분 중의 기름성분이 타기 시작하여 그 맛이 변질된다. 또한, 일반적으로 초콜릿은 5% 정도의 수분을 함유하고 있는데, 초콜릿의 수분함량이 증가되면 초콜릿의 맛이 저하된다. 따라서 초콜릿을 이용한 과자는 그 제조과정에서 초콜릿이 열이나 수분에 의해 변질되어 맛이 저하되지 않도록 주의를 하여야 한다. In general, the chocolate starts to melt at about 30 ° C. or more to deform, and at about 80 ° C. or more, the oil component in the chocolate begins to burn and the taste is changed. In addition, chocolate generally contains about 5% of moisture, but when the moisture content of chocolate is increased, the taste of chocolate is reduced. Therefore, the chocolate-based confectionery should be careful not to degrade the chocolate flavor due to heat or moisture during the manufacturing process.

한편, 과자 중에는 도 1에 도시된 바와 같이, 볼형상으로 된 스낵(4) 내부에 초콜릿(2)이 구비된 것이 있다. 이러한 초콜릿과자는 전술한 바와 같이, 과자제조시에 열과 수분이 초콜릿에 가해지면 초콜릿이 제맛을 잃게 되므로 스낵(4)을 볼형상으로 성형하여 구운 다음 그 내부에 초콜릿을 주입하여 제조된다. On the other hand, as shown in Figure 1, some of the confectionery is provided with a chocolate (2) inside the ball-shaped snack (4). As described above, since the chocolate loses its taste when heat and moisture are applied to the chocolate during the manufacture of the confectionery, the chocolate confectionery is formed by baking the snack 4 into a ball shape and then injecting chocolate into the inside.

그런데 이러한 방법으로 제조된 과자는 구워진 스낵(4)을 뚫고 초콜릿을 주입하기 때문에 스낵(4)에 초콜릿이 주입된 주입구(5)가 형성되어 보기가 좋지 않을 뿐만 아니라 초콜릿을 일일이 주입하여야 하므로 시간도 많이 소요된다. However, the confectionery prepared in this way is injecting chocolate through the baked snack (4), so that the injection hole (5) in which the chocolate is injected is formed in the snack (4), and it is not good to see, and the time must be injected into the chocolate one by one. It takes a lot.

또한, 스낵(4) 내부에 초콜릿이 주입될 수 있는 공간이 형성되어야 하므로 스낵(4) 내부에 비교적 큰 공간이 형성되도록 과자가 많이 팽창되어야 한다. 그리고 이를 위해서는 스낵반죽에 상대적으로 많이 양의 팽창제를 넣어야 하는데, 팽창제를 많이 사용하게 되면 과자의 맛이 저하되므로 좋지 않다.In addition, since the space in which the chocolate can be injected is to be formed inside the snack 4, the cookie has to be expanded a lot so that a relatively large space is formed inside the snack 4. And in order to do this, a relatively large amount of inflating agent must be put in the snack dough.

본 발명은 상기와 같은 종래 초콜릿과자 제조상의 문제점을 해결하기 위한 것으로서, 본 발명의 목적은 제조과정에서 초콜릿의 맛이 변질되지 않아 초콜릿의 풍미를 그대로 느낄 수 있으며, 다양한 맛으로 조미도 용이한 새로운 방식의 초콜릿과자의 제조방법과 이에 의해 제조되어 맛도 좋고 모양도 보기 좋은 새로운 초콜릿과자를 제공하는 것이다.The present invention is to solve the problems of the conventional chocolate confectionery as described above, the object of the present invention is that the taste of the chocolate is not changed in the manufacturing process can feel the flavor of the chocolate as it is, the new flavor is easy to season with various flavors It is a method of producing chocolate confectionery and a new chocolate confectionery that is produced by it and tastes good and looks good.

본 발명에 따르면, 초콜릿으로 초콜릿볼(10)을 형성하는 과정과, 상기 초콜릿볼(10)의 표면에 당액을 코팅하는 과정과, 상기 당액 위에 전분을 살포하여 제1코팅층(12)을 형성하는 과정과, 상기 제1코팅층(12) 표면에 쉘락을 코팅하여 쉘락층(14)을 형성하는 과정과, 상기 쉘락층(14) 표면에 팽창제가 혼합된 당액을 코팅하는 과정과, 상기 당액 위에 박력분과 알파전분을 살포하여 제2코팅층(20)을 형성하는 과정과, 상기 제2코팅층(20)이 형성된 반제품을 숙성시키는 과정과, 상기 숙성된 반제품을 로스팅하여 상기 제2코팅층(20)을 스낵부로 만드는 과정과, 상기 스낵부의 표면에 식용유지를 코팅하여 식용유지층(30)을 형성하는 과정과, 상기 식용유지층(30)에 감미제분말(40)을 살포하는 과정을 포함하여 이루어진 것을 특징으로 하는 초콜릿과자의 제조방법이 제공된다. According to the present invention, a process of forming a chocolate ball 10 with chocolate, coating a sugar solution on the surface of the chocolate ball 10, and spraying starch on the sugar solution to form a first coating layer 12 A process of forming a shellac layer 14 by coating shellac on the surface of the first coating layer 12, coating a sugar liquid mixed with an expanding agent on the surface of the shellac layer 14, and a force component on the sugar liquid. And spraying the alpha starch to form the second coating layer 20, the process of ripening the semi-finished product formed with the second coating layer 20, and roasting the matured semi-finished product to snack the second coating layer 20 Chocolate, characterized in that the process comprising the step of making, the process of forming an edible fat and oil layer 30 by coating the edible oil and fat on the surface of the snack portion, and the step of spraying the sweetener powder 40 on the edible fat and oil layer 30 How to make sweets It is.

본 발명의 다른 특징에 따르면, 상기 당액으로 자일리톨시럽이 사용되는 것을 특징으로 하는 초콜릿과자의 제조방법이 제공된다. According to another feature of the invention, there is provided a method for producing a chocolate sweet, characterized in that xylitol syrup is used as the sugar solution.

본 발명의 또 다른 특징에 따르면, 초콜릿볼(10)과, 상기 초콜릿볼(10)의 표면에 당액을 코팅하고 전분을 살포하여 형성된 제1코팅층(12)과, 상기 제1코팅층(12)의 표면에 쉘락을 코팅하여 형성된 쉘락층(14)과, 상기 쉘락층(14)의 표면에 팽창제가 혼합된 당액을 코팅하고 박력분과 알파전분을 살포하여 형성된 제2코팅층(20)과, 상기 제2코팅층(20)의 표면에 코팅된 식용유지층(30)과, 상기 식용유지층(30)에 부착된 감미제분말(40)을 포함하여 이루어진 것을 특징으로 하는 초콜릿과자가 제공된다.According to another feature of the invention, the first coating layer 12 and the first coating layer 12 formed by coating the sugar solution on the surface of the chocolate ball 10, the chocolate ball 10 and the starch, A shellac layer 14 formed by coating shellac on the surface, a second coating layer 20 formed by coating a sugar solution mixed with an expanding agent on the surface of the shellac layer 14 and spreading a force component and an alpha starch, and the second Provided is a chocolate confectionery comprising an edible oil retaining layer 30 coated on the surface of the coating layer 20, and a sweetener powder 40 attached to the edible oil retaining layer 30.

이상과 같은 구성을 가지는 본 발명은 초콜릿의 표면에 복수개의 코팅층을 형성하는 다단의 코팅과정을 포함하여 이루어지는데, 초콜릿의 표면에 형성된 제1코팅층(12)에 의해 초콜릿을 열로부터 보호되며, 제1코팅층(12) 외측에 형성되는 쉘락층(14)에 의해 초콜릿이 수분으로부터 보호된다. 따라서 과자를 제조하는 과정에서 초콜릿이 열과 수분에 의해 맛이 저하되는 것이 방지된다. The present invention having the above configuration comprises a multi-stage coating process for forming a plurality of coating layers on the surface of the chocolate, the chocolate is protected from heat by the first coating layer 12 formed on the surface of the chocolate, 1 The chocolate is protected from moisture by the shellac layer 14 formed outside the coating layer 12. Therefore, the chocolate is prevented from being degraded by heat and moisture in the process of making the confectionery.

특히, 방수기능을 하는 쉘락층(14)이 단열기능을 하는 제1코팅층(12) 외측에 형성되므로 쉘락층(14)에 의해 제1코팅층(12)도 수분으로부터 보호된다. 이와 같이 제1코팅층(12)이 쉘락층(14)에 의해 수분으로부터 보호되기 때문에, 제1코팅층(12)의 단열효과가 저하되지 않고, 따라서 초콜릿이 열로부터 효과적으로 보호된다.In particular, since the shellac layer 14 having a waterproof function is formed outside the first coating layer 12 having a thermal insulation function, the first coating layer 12 is also protected from moisture by the shellac layer 14. Since the first coating layer 12 is protected from moisture by the shellac layer 14 in this manner, the heat insulating effect of the first coating layer 12 is not lowered, and thus the chocolate is effectively protected from heat.

또한, 로스팅되어 스낵부가 형성된 반제품에 식용유지를 코팅하고, 감미제분말을 살포하여 과자를 조미한다. 식용유지를 스낵부에 코팅하고 감미제분말을 살포하면, 감미제가 식용유지에 의해 스낵부 표면에 부착되어 조리가 효과적으로 이루어진다. In addition, the edible oil is coated on the semi-finished product, which is roasted, and the snack portion is formed, and the sweetener is seasoned by spraying sweetener powder. When the edible oil is coated on the snack portion and the sweetener powder is sprayed, the sweetener is attached to the surface of the snack portion by the edible oil and thus cooking is effectively performed.

이와 같이 식용유지가 감미제분말을 스낵부의 표면에 부착시키는 기능을 할 뿐만 아니라 식용유지에 의해 스낵부의 수분이 증발되는 것이 방지되고, 식용유지에 의해 스낵부의 고소한 감칠맛도 향상된다. In this way, the edible oil not only functions to attach the sweetener powder to the surface of the snack portion, but also prevents evaporation of moisture in the snack portion by the edible oil and fat, and improves the taste of the snack portion.

이러한 본 발명은 과자를 먼저 성형하고 로스팅한 후 그 내부에 초콜릿을 주입하는 종래의 방법과 달리, 과자에 초콜릿을 주입한 구멍이 형성되지 않으므로 종래 방법으로 제조된 과자에 비해 모양도 보기 좋다.In the present invention, unlike the conventional method of molding and roasting the confectionery first and then injecting chocolate therein, since the hole in which the confectionery is infused with chocolate is not formed, the shape is also better than the confectionery manufactured by the conventional method.

도 1은 종래 초콜릿과자의 단면도1 is a cross-sectional view of a conventional chocolate

도 2는 본 발명에 의해 제조된 초콜릿과자의 단면도2 is a cross-sectional view of the chocolate sweets produced by the present invention

이하에서 도면을 참조하여 본 발명의 바람직한 실시예를 설명한다. 본 발명에 의한 과자는 다음과 같은 방법으로 제조된다. Hereinafter, with reference to the drawings will be described a preferred embodiment of the present invention. The confectionery according to the present invention is produced by the following method.

1) 초콜릿볼 성형과정1) Chocolate Ball Molding Process

초콜릿을 이용하여 초콜릿볼(10)을 성형한다. 본 발명에서 볼이란 반드시 볼 형상만을 지칭하는 것은 아니며, 단면이 타원이나 다각형상 등을 포함하는 개념이다. Chocolate balls 10 are molded using chocolate. In the present invention, the ball does not necessarily refer only to a ball shape, but is a concept in which the cross section includes an ellipse or a polygonal shape.

2) 당액코팅과정2) Sugar coating process

상기 초콜릿볼(10) 표면에 당액을 코팅한다. 당액으로는 물엿, 설탕시럽, 꿀, 조청, 자일리톨시럽 등이 사용되는데, 바람직하게는 자일리톨시럽이 사용된다. 자일리톨은 충치균에 의해 분해되지 않는 5탄당구조를 가진다. 따라서 당액으로 자일리톨시럽을 사용하면 충지예방효과를 얻을 수 있다. The sugar solution is coated on the surface of the chocolate ball 10. Sugar syrup, sugar syrup, honey, crude syrup, xylitol syrup and the like are used, and preferably xylitol syrup is used. Xylitol has a pentose structure that is not degraded by caries. Therefore, when xylitol syrup is used as a sugar solution, a filling prevention effect can be obtained.

한편, 당액에는 TiO2, 전분, 젤라틴이 혼합된다. 젤라틴과 전분은 당액의 점도를 놓여서 당액이 흘러내리지 않고 소정 두께의 코팅막으로 용이하게 형성되도록 하기 위한 것이다. 그리고 TiO2는 식감을 좋게 하기 위해 첨가된다.Meanwhile, TiO 2, starch and gelatin are mixed in the sugar solution. Gelatin and starch are to put the viscosity of the sugar solution so that the sugar solution is easily formed into a coating film of a predetermined thickness without flowing down. And TiO 2 is added to improve the texture.

3) 전분살포과정3) starch distribution process

당액이 건조되기 전에 초콜릿볼(10)의 표면에 전분을 살포한다. 살포된 전분은 당액에 의해 초콜릿볼(10) 표면에 부착된다. 이와 같이 당액을 코팅하고 전분을 살포하는 과정에 의해 초콜릿볼(10) 표면에 제1코팅층(12)이 형성되는데, 제1코팅층(12)은 초콜릿을 열로부터 보호하는 단열층으로서의 기능을 한다. Starch is sprayed onto the surface of the chocolate ball 10 before the sugar solution is dried. Spreaded starch is attached to the surface of the chocolate ball 10 by the sugar solution. As described above, the first coating layer 12 is formed on the surface of the chocolate ball 10 by coating the sugar solution and spreading the starch. The first coating layer 12 functions as a heat insulating layer to protect the chocolate from heat.

필요에 따라서는 당액코팅과정과 전분살포과정을 다수회 반복실시하여 제1코팅층(12)의 두께를 조절할 수도 있다. If necessary, the thickness of the first coating layer 12 may be adjusted by repeatedly performing the sugar coating process and the starch spraying process.

4) 쉘락코팅과정4) Shellac coating process

상기 제1코팅층(12) 위에 쉘락(shellac)을 코팅하여 쉘락층(14)을 형성한다. 쉘락은 물에 잘 용해되지 않으므로 쉘락층(14)에 의해 방수효과를 얻을 수 있다. 따라서 쉘락층(14)에 의해 외부의 수분이 초콜릿볼(10)로 침투하는 것이 방지되어, 초콜릿볼(10)이 수분으로 부터 보호된다.The shellac layer 14 is formed by coating shellac on the first coating layer 12. Since shellac is not soluble in water, the shellac layer 14 can provide a waterproof effect. Therefore, the shellac layer 14 prevents the external moisture from penetrating into the chocolate ball 10, and the chocolate ball 10 is protected from moisture.

5) 당액코팅과정5) Sugar coating process

상기 쉘락층(14)이 건조되면, 쉘락층(14) 표면에 팽창제가 함유된 당액을 코팅한다. When the shellac layer 14 is dried, the sugar solution containing the swelling agent is coated on the surface of the shellac layer 14.

6) 박력분, 알파전분 살포과정6) Power Starch, Alpha Starch Spraying Process

상기 과정에서 코팅된 당액이 건조되기 전에 박력분과 알파전분을 혼합하여 살포한다. 이러한 과정에 의해 쉘락층(14) 표면에 제2코팅층(20)이 형성되는데, 후술하는 바와 같이, 제2코팅층(20)이 로스팅에 의해 스낵부를 형성한다. In the above process, the coated sugar solution is sprayed by mixing the force and alpha starch before drying. By this process, the second coating layer 20 is formed on the surface of the shellac layer 14. As described below, the second coating layer 20 forms a snack portion by roasting.

당액을 코팅하고 박력분과 알파전분을 살포하는 과정은 다수회 반복되는데, 이러한 과정을 반복할수록 제2코팅층(20) 즉, 스낵부의 두께가 두꺼워지고, 과자의 크기가 커진다. 바람직하게는 이러한 과정을 10회 정도 반복한다. The process of coating the sugar solution and spraying the force and alpha starch is repeated a number of times, the second coating layer 20, that is, the thickness of the snack portion is thickened, and the size of the confectionary is repeated as this process is repeated. Preferably, this process is repeated about 10 times.

7) 숙성과정7) Aging process

제2코팅층(20)이 형성된 반제품을 숙성시킨다. 숙성은 상기 반제품을 실온에서 1~2 시간 정도 방치하여 이루어지는데, 이러한 숙성과정에 의해 과자의 풍미가 향상된다.The semi-finished product formed with the second coating layer 20 is aged. Aging is performed by leaving the semi-finished product at room temperature for 1 to 2 hours, and the flavor of the confectionary is improved by this aging process.

8) 로스팅과정 8) Roasting Process

숙성과정을 거친 반제품을 로스팅한다. 로스팅은 상기 반제품을 오븐에서 220~230℃에서 3분 정도 가열하여 이루어진다. 이러한 로스팅과정에서 제2코팅층(20)이 상기 당액에 포함된 팽창제에 의해 팽창되어 바삭한 식감을 가지는 스낵부가 된다. Roast the semi-finished product after aging. Roasting is done by heating the semi-finished product at 220 ~ 230 ℃ for 3 minutes in an oven. In the roasting process, the second coating layer 20 is expanded by the swelling agent included in the sugar solution and becomes a snack portion having a crispy texture.

또한, 제2코팅층(20)에 함유된 박력분과 알파전분에 의해 스낵부가 바삭한 식감을 가지는데, 알파전분에 의해 바삭한 식감이 한층 더 상승된다. In addition, although the snack portion has a crispy texture by the force starch and alpha starch contained in the second coating layer 20, the crispy texture by the alpha starch is further increased.

9) 식용유지코팅과정9) Edible oils and fats coating process

로스팅이 끝나면 스낵 표면에 식용유지를 코팅하여 식용유지층(30)을 형성한다. 식용유지로는 식물성 유지가 사용되는데, 바람직하게는 팜유가 사용된다.After roasting, the edible oil is coated on the surface of snacks to form an edible oil layer 30. Vegetable oil is used as an edible oil and fat, Palm oil is used preferably.

10) 조미과정10) Seasoning process

식용유지층(30)이 형성된 스낵부에 감미제분말(40)을 살포하는데, 감미제분말(40)은 식용유지층(30)에 의해 스낵부 표면에 부착된다. The sweetener powder 40 is sprayed onto the snack portion on which the edible oil retaining layer 30 is formed, and the sweetener powder 40 is attached to the surface of the snack portion by the edible oil retaining layer 30.

이와 같이, 식용유지층(30)은 감미제분말(40)을 스낵부에 부착시키는 역할을 하는데, 식용유지에 의해 스낵부의 수분방출도 방지되고, 식용유지에 의해 스낵부의 고소한 맛도 향상된다. In this way, the edible oil and fat layer 30 serves to attach the sweetener powder 40 to the snack portion, the moisture release of the snack portion is also prevented by the edible oil, and the flavor of the snack portion is improved by the edible oil and fat.

이러한 조미과정에 의해 스낵부는 오징어맛, 문어맛, 또는 매운맛, 달콤한 맛 등의 다양한 맛으로 조미된다.By the seasoning process, the snack portion is seasoned with various flavors such as squid, octopus, or spicy, sweet taste.

Claims (3)

초콜릿으로 초콜릿볼(10)을 형성하는 과정과, 상기 초콜릿볼(10)의 표면에 당액을 코팅하는 과정과, 상기 당액 위에 전분을 살포하여 제1코팅층(12)을 형성하는 과정과, 상기 제1코팅층(12) 표면에 쉘락을 코팅하여 쉘락층(14)을 형성하는 과정과, 상기 쉘락층(14) 표면에 팽창제가 혼합된 당액을 코팅하는 과정과, 상기 당액 위에 박력분과 알파전분을 혼합, 살포하여 제2코팅층(20)을 형성하는 과정과, 상기 제2코팅층(20)이 형성된 반제품을 숙성시키는 과정과, 상기 숙성된 반제품을 로스팅하여 상기 제2코팅층(20)을 스낵부로 만드는 과정과, 상기 스낵부의 표면에 식용유지를 코팅하여 식물유지층(30)을 형성하는 과정과, 상기 식용유지층(30) 위에 감미제분말(40)을 살포하는 과정을 포함하여 이루어진 것을 특징으로 하는 초콜릿과자의 제조방법.Forming a chocolate ball 10 with chocolate, coating a sugar solution on the surface of the chocolate ball 10, forming a first coating layer 12 by spraying starch on the sugar solution, and 1 coating the shellac on the surface of the coating layer 12 to form a shellac layer 14, coating a sugar solution mixed with an expanding agent on the surface of the shellac layer 14, and mixing the force and alpha starch on the sugar solution Process of forming a second coating layer 20 by spraying, aging a semi-finished product on which the second coating layer 20 is formed, and roasting the mature semi-finished product to make the second coating layer 20 into a snack portion. And, coating the edible oil and fat on the surface of the snack portion to form a plant holding layer 30, and the step of spreading the sweetener powder 40 on the edible oil holding layer 30 Manufacturing method. 제1항에 있어서, 상기 당액으로 자일리톨시럽이 사용되는 것을 특징으로 하는 초콜릿과자의 제조방법.The method of claim 1, wherein xylitol syrup is used as the sugar solution. 초콜릿볼(10)과, 상기 초콜릿볼(10)의 표면에 당액을 코팅하고 전분을 살포하여 형성된 제1코팅층(12)과, 상기 제1코팅층(12)의 표면에 쉘락을 코팅하여 형성된 쉘락층(14)과, 상기 쉘락층(14)의 표면에 팽창제가 혼합된 당액을 코팅하고 박력분과 알파전분을 살포하여 형성된 제2코팅층(20)과, 상기 제2코팅층(20)의 표면에 코팅된 식용유지층(30)과, 상기 식용유지층(30)에 부착된 감미제분말(40)을 포함하여 이루어진 것을 특징으로 하는 초콜릿과자.Chocolate ball 10, the first coating layer 12 formed by coating a sugar solution on the surface of the chocolate ball 10 and spraying starch, and a shellac layer formed by coating shellac on the surface of the first coating layer 12 (14) and a second coating layer 20 formed by coating a sugar solution mixed with an expanding agent on the surface of the shellac layer 14 and spreading a force component and alpha starch, and a surface of the second coating layer 20. Chocolate confectionery comprising an edible oil retaining layer 30, and a sweetener powder 40 attached to the edible oil retaining layer (30).
PCT/KR2013/007443 2013-08-09 2013-08-20 Method for making chocolate confectionery, and chocolate confectionery made thereby Ceased WO2015020255A1 (en)

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KR100988366B1 (en) * 2010-01-29 2010-10-18 주식회사 우농 Method for manufacturing ball-snack using sunflower seed
JP2011015680A (en) * 2009-07-09 2011-01-27 Kraft Foods Research & Development Inc Process for producing confectionery product
KR101173205B1 (en) * 2009-11-27 2012-08-10 주식회사 아우레이트 Manufacturing method of chocolate confectionery and chocolate confectionery thereby

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100288564B1 (en) * 1993-01-22 2001-06-01 로버트 케이. 드 브리에스 Edible Spray Oil
JPH1028533A (en) * 1996-07-12 1998-02-03 Kirin Brewery Co Ltd Yeast confectionery
JP2011015680A (en) * 2009-07-09 2011-01-27 Kraft Foods Research & Development Inc Process for producing confectionery product
KR101173205B1 (en) * 2009-11-27 2012-08-10 주식회사 아우레이트 Manufacturing method of chocolate confectionery and chocolate confectionery thereby
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