KR100411181B1 - Process for making a tablet chocolate using hand-stamping machine - Google Patents

Process for making a tablet chocolate using hand-stamping machine Download PDF

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KR100411181B1
KR100411181B1 KR10-2000-0083112A KR20000083112A KR100411181B1 KR 100411181 B1 KR100411181 B1 KR 100411181B1 KR 20000083112 A KR20000083112 A KR 20000083112A KR 100411181 B1 KR100411181 B1 KR 100411181B1
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chocolate
tablet
drinking
flakes
weight
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KR10-2000-0083112A
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KR20020053468A (en
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김종수
이만종
김관필
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롯데제과주식회사
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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
    • 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
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

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

Abstract

본 발명은 타정기(打錠機)를 이용한 음용 및 섭취용 초콜릿 정제(tablet)와 그 제조방법에 관한 것으로, 더욱 상세하게는 일정량의 지방과 특정 유화제를 함유하는 후레이크 상태의 초콜릿을 타정기에서 일정압력으로 정제화시킴으로써, 기존의 몰드로 성형된 제품과 달리 공정상 단순하고 경제적이며, 용해성이 뛰어나 물에 타서 먹을 수 있고, 종래 후레이크 상태의 초콜릿과 달리 그 자체로 간편하게 섭취할 수 있는 신규한 초콜릿 정제와 그 제조방법에 관한 것이다.The present invention relates to a chocolate tablet for drinking and ingestion using a tableting machine and a method of manufacturing the same, and more particularly, to a chocolate in a flake state containing a certain amount of fat and a specific emulsifier in a tableting machine. Unlike the conventional molded products, it is simple and economical, and has excellent solubility so that it can be eaten in water and can be easily consumed by itself unlike conventional flake chocolate. It relates to a manufacturing method.

Description

타정기를 이용한 음용 및 섭취용 초콜릿 정제와 그 제조방법{Process for making a tablet chocolate using hand-stamping machine}Process for making a tablet chocolate using hand-stamping machine

본 발명은 타정기(打錠機)를 이용한 음용 및 섭취용 초콜릿 정제(tablet)와 그 제조방법에 관한 것으로, 더욱 상세하게는 일정량의 지방과 특정 유화제를 함유하는 후레이크 상태의 초콜릿을 타정기에서 일정압력으로 정제화시킴으로써, 기존의 몰드로 성형된 제품과 달리 공정상 단순하고 경제적이며, 용해성이 뛰어나 물에 타서 먹을 수 있고, 종래 후레이크 상태의 초콜릿과 달리 그 자체로 간편하게 섭취할 수 있는 신규한 초콜릿 정제와 그 제조방법에 관한 것이다.The present invention relates to a chocolate tablet for drinking and ingestion using a tableting machine and a method of manufacturing the same, and more particularly, to a chocolate in a flake state containing a certain amount of fat and a specific emulsifier in a tableting machine. Unlike the conventional molded products, it is simple and economical, and has excellent solubility so that it can be eaten in water and can be easily consumed by itself unlike conventional flake chocolate. It relates to a manufacturing method.

초콜릿은 성형된 제품을 입에 넣고 녹여서 먹는 방법이 일반적인 방법이며, 이러한 성형 초콜릿은 폴리카보네이트(polycarbonate) 등으로 만든 초콜릿용 몰드에 페이스트상의 초콜릿 스위트를 템퍼링(tempering), 또는 템퍼링 없이 부어 넣은 다음 일정한 온도로 냉각시킨 후 몰드에서 빼내어 포장하는 방법을 사용하고 있다. 이러한 몰딩된 초콜릿은 유지가 많아 물에 녹기가 어렵고 따라서 물에 녹여 마시기에는 부적합하다. 또한, 초콜릿몰딩 공정은 초콜릿몰드의 투입에서 초콜릿 투입 공정, 냉각, 내용물의 분리, 포장에 이르기까지 일련의 대규모 설비를 필요로 하므로 많은 공간과 투자가 필요하다.Chocolate is a common method of melting the molded product into the mouth and melted, and such molded chocolate is poured into a chocolate mold made of polycarbonate or the like into a pasty chocolate suite without tempering or tempering. After cooling to temperature, the mold is removed from the mold and packed. These molded chocolates are difficult to dissolve in water because they have a lot of oils and fats and are therefore not suitable for drinking in water. In addition, since the chocolate molding process requires a series of large-scale facilities from the introduction of the chocolate mold to the chocolate injection process, cooling, separating the contents, and packaging, a lot of space and investment are required.

한편, 물에 타 먹을 수 있는 초콜릿 후레이크와 그 제조방법[대한민국 특허등록 제228742호]이 개발된 바 있는데, 이 방법은 초콜릿 가공공정에서 유지량을 줄이고 유화제의 사용량을 늘리며 콘칭(conching)공정을 생략하는 공정으로 되어 있으며 그 형태는 분말상태이고 정형화되지 않아 일반적인 섭취용으로는 곤란하다.On the other hand, chocolate flakes that can be burned in water and a manufacturing method thereof (Korean Patent Registration No. 228742) have been developed. This method reduces the amount of oil in the chocolate processing process, increases the amount of emulsifier, and performs the conching process. The process is omitted and the form is in powder form and is not standardized, so it is difficult for general intake.

이에, 본 발명자들은 지방 함량 및 특정 유화제의 조합을 조절하고 락티톨 및 자일리톨과 같은 당알코올류의 원료를 사용하는 등 물성을 최적화하여 일반적인 섭취용 뿐만 아니라 음용에도 적합한 초콜릿 정제를 개발하기 위하여 연구 노력하였다. 그 결과, 일정한 조성을 갖는 후레이크 상태의 초콜릿을 사용하여 타정기에서 일정압력으로 정제화시키면, 물에 대한 용해성이 우수할 뿐 아니라 정제의 구조 안정성이 우수하고, 콘칭, 템퍼링 공정, 몰드에의 투입 공정, 냉각공정, 몰드에서의 분리공정 등 복잡한 공정이 필요없어 공정상 매우 간단함을 알게 되어 본 발명을 완성하였다.Accordingly, the present inventors made efforts to develop chocolate tablets suitable for general consumption as well as for drinking by optimizing physical properties such as adjusting fat content and combination of specific emulsifiers and using sugar alcohols such as lactitol and xylitol. It was. As a result, when tableting at a constant pressure in a tablet press using a flake chocolate having a constant composition, the tablet is not only excellent in solubility in water but also excellent in structural stability of the tablet, and is used in the conching, tempering, molding, and cooling processes. The present invention was completed by knowing that the process and the separation process in the mold, such as a complicated process, are not necessary and are very simple.

따라서, 본 발명은 물에 타서 마시거나 또는 그대로 섭취하기 편리하며, 경제적이고도 획기적인 초콜릿 정제를 제공하는데 그 목적이 있다.Accordingly, an object of the present invention is to provide a chocolate tablet which is convenient to drink or consume as it is, and is economical and innovative.

본 발명은 지방함량이 25 중량% 이하이고, 코코아가공품, 당류, 분유류, 유화제, 향료를 함유하는 초콜릿에 있어서,The present invention provides a chocolate having a fat content of 25% by weight or less and containing cocoa products, sugars, milk powders, emulsifiers, and fragrances.

지방함량이 7 ∼ 20 중량%인 후레이크 상태의 초콜릿이 타정기에 의해 성형된 음용 및 섭취용 초콜릿 정제를 그 특징으로 한다.It is characterized by the chocolate tablet for drinking and ingestion in which the flake chocolate having a fat content of 7 to 20% by weight is molded by a tableting machine.

이와 같은 본 발명을 그 제조방법에 의거하여 더욱 구체화하여 설명하면 다음과 같다.The present invention will be described in more detail based on the production method as follows.

먼저, 코코아가공품, 당류, 분유, 유화제, 향료 등의 모든 원료를 45 ∼ 55 ℃의 믹서에서 5 ∼ 10분간 혼합하여 일정량의 유지를 용출시킨다.First, all raw materials such as cocoa products, sugars, powdered milk, emulsifiers and flavorings are mixed in a mixer at 45 to 55 ° C. for 5 to 10 minutes to elute a fixed amount of fat or oil.

이때, 유지를 50 ∼ 70 중량% 용출시켜 제거함으로써, 최종 제품의 지방함량을 7 ∼ 20 중량%가 되도록 만드는 것이 바람직하다. 만일, 믹서에서의 유지함량이 7 중량% 미만이면 롤러에서 분쇄할 때 부하가 많이 걸리며 입도가 좋지 않고, 20 중량%를 초과하면 물에 녹일 때 유지 분리현상이 심하다. 상기 유화제로는 레시틴, 폴리글리세린 폴리리시놀레이트(polyglycerine polyricinolate), 카라기난 등을 사용하는데, 본 발명에서는 특히 물에 잘 녹도록 친수효과가 높은 카라기난(carrageenan type K)을 사용한다.At this time, it is preferable to make the fat content of a final product into 7 to 20 weight% by eluting and removing 50-70 weight% of fats and oils. If the holding content in the mixer is less than 7% by weight, the load is large and the particle size is not good when grinding on the roller, and if the content is more than 20% by weight, the oil separation is severe when dissolved in water. As the emulsifier, lecithin, polyglycerine polyricinolate, carrageenan, and the like are used. In the present invention, carrageenan type K having a high hydrophilic effect is used so that it is particularly soluble in water.

그런 다음, 잘 혼합된 원료를 롤러에 통과시켜고 분쇄하여 25 ∼ 30 ㎛크기의 후레이크 상태로 만든다.Then, the well mixed raw materials are passed through a roller and ground to a flake state of 25 to 30 mu m in size.

마지막으로, 초콜릿 후레이크를 타정기에 의해 성형한다.Finally, the chocolate flakes are molded by a tableting machine.

이때, 타정기의 성형 압력은 5 ∼ 10 bar인 것이 바람직한바, 5 bar미만의 압력하에서는 성형상태가 불량하여 결착력이 약해지며, 10 bar를 초과하는 압력하에서는 불필요한 압력이 가해져 제품의 결착력이 너무 강해 녹일 때 용해성이 떨어진다. 그리고, 성형된 반성(半成)품을 비닐이나 용기에 넣어 포장한다.한편, 본 발명의 초콜릿 정제를 성형하는데 사용되는 타정기는 일반적인 것으로, 주로 정과류 제조에 이용되어온 것이다.At this time, the molding pressure of the tableting machine is preferably 5 to 10 bar. Under the pressure of 5 bar, the molding condition is poor and the binding strength becomes weak. Under the pressure exceeding 10 bar, the unnecessary pressure is applied, and the binding strength of the product is too strong to melt. When the solubility is poor. Then, the molded semi-finished product is packaged in vinyl or a container. The tableting machine used to mold the chocolate tablet of the present invention is a general one, and has been mainly used for the production of fruit.

이렇게 제조된 초콜릿 정제는 콘체(conche), 템퍼링머신, 몰드, 냉각터널 등 대규모 설비가 불필요하여 매우 경제적이면서, 장시간의 콘칭, 스위트의 순환과 템퍼링, 조온에 맞춘 스위트의 투입, 수십분의 냉각시간 등이 불필요하여 공정면에서 우수함과 동시에, 물, 우유 등의 음료에 쉽게 용해되므로 음용이 가능하고, 또한 그 자체로도 일반 소비자가 간편하게 섭취할 수 있어 인스턴트 식품으로 널리 적용할 수 있다.The chocolate tablets produced in this way are very economical because they do not require large-scale equipment such as conche, tempering machine, mold, cooling tunnel, etc. Since it is unnecessary, it is excellent in terms of process and can be easily dissolved in water, milk, and other beverages, and can be easily consumed by the general consumer.

이하, 본 발명을 실시예에 의거하여 더욱 상세하게 설명하겠는바, 본 발명이 실시예에 의하여 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by Examples.

실시예 1 ∼ 5Examples 1-5

다음 표 1의 조성으로, 코코아 가공품으로서 코코아분말, 코코아매스와, 당류로서 포도당, 정백당, 자일리톨, 락티톨과 전지분유, 유화제로서 레시틴, 폴리글리세린 폴리리시놀레이트, 카라기난(carrageenan type K)과, 향료로서 바닐라, 바닐린과, 기타첨가제로서 커피분말, 탄산캔디, 폴리덱스트로스(polydextrose, 식이섬유로서의 기능성 원료)를 혼합기에 넣고 45 ℃에서 8분간 교반하여 혼합하였다. 이렇게 하여 충분히 혼합된 혼합물을 롤러에 통과시켜 평균입자크기 27 ㎛로 미세화시킨 초콜릿 후레이크를 얻었다. 그런 다음, 타정기[모델명 GRC-15, 세종기계]에 넣고 7 bar의 압력으로 눌러서 초콜릿 정제를 성형하였다.In the composition of the following Table 1, cocoa powder, cocoa mass as cocoa products, glucose, white sugar, xylitol, lactitol and whole milk powder as sugars, lecithin as a emulsifier, polyglycerin polyricinolate, carrageenan type K, Vanilla, vanillin as a flavor, and coffee powder, carbonic acid candy, and polydextrose (polydextrose, functional raw materials as dietary fiber) as other additives were placed in a mixer and mixed by stirring at 45 ° C for 8 minutes. The sufficiently mixed mixture was then passed through a roller to obtain a chocolate flake which was refined to an average particle size of 27 mu m. Then, it was put into a tablet press (model GRC-15, Sejong Machinery) and pressed at a pressure of 7 bar to form a chocolate tablet.

상기 실시예 1에서 제조된 초콜릿 정제를 그냥 섭취하였고, 실시예 2에서 제조된 초콜릿 정제를 70 ∼ 80 ℃의 온수에 넣어서 흔든 뒤 음용하였다.The chocolate tablet prepared in Example 1 was just ingested, and the chocolate tablet prepared in Example 2 was shaken by pouring in 70-80 ° C. hot water and drinking.

시험예: 용해성 측정Test Example: Solubility Measurement

상기의 실시예에서 제시한 방법으로 제조된 초콜릿 정제와 기존의 몰드에 의한 초콜릿 성형 제품 및 기존의 초콜릿 후레이크를 15 g씩 준비한 다음, 각각 80 ∼ 85 ℃의 열수 100 ℓ에서 1분간 스푼으로 저어 그 녹는 상태를 육안으로 확인하였다.15 g of chocolate tablets prepared by the method described in the above examples, chocolate molded products by conventional molds, and conventional chocolate flakes were prepared, and then stirred with a spoon for 1 minute at 100 l of hot water at 80 to 85 ° C. The melting state was visually confirmed.

그리고, 그 결과를 다음 표 2에 나타내었다.The results are shown in Table 2 below.

상술한 바와 같이, 본 발명에 따른 타정기를 이용한 음용 및 섭취용 정제와 그 제조방법은 콘칭, 스위트의 순환과 템퍼링, 냉각 등이 불필요하여 공정이 간소화될 뿐 아니라, 이에 따라 콘체, 템퍼링머신, 몰드, 냉각터널 등이 불필요하여 설비가 간소화되고, 기존의 섭취에 의한 식용 뿐만 아니라 음용에 의한 식용도 가능하게 되어 섭취방법이 다양화되며 분말에 비해 휴대가 편리한 효과가 있다.As described above, tablets for drinking and intake using the tableting machine according to the present invention and a method for manufacturing the same are not necessary for conching, circulating, tempering, cooling, etc. of the sweetener, and thus simplifying the process. In addition, the cooling tunnel is not necessary, so the facility is simplified, and the intake method can be diversified as well as the edible by the intake of the existing intake.

Claims (6)

코코아가공품, 당류, 분유류, 유화제, 향료를 함유하는 초콜릿에 있어서,In chocolate containing cocoa products, sugars, milk powders, emulsifiers, fragrances, 지방함량이 7 ∼ 20 중량%인 후레이크 상태의 상기 초콜릿을 타정하여 정제형태로 성형된 것임을 특징으로 하는 음용 및 섭취용 초콜릿 정제.Chocolate tablet for drinking and intake, characterized in that it is molded into a tablet form by tableting the chocolate in a flake state having a fat content of 7 to 20% by weight. 제 1 항에 있어서, 상기 초콜릿 후레이크는 입자크기가 25 ∼ 30 ㎛인 것임을 특징으로 하는 음용 및 섭취용 초콜릿 정제.2. The chocolate tablet for drinking and ingestion according to claim 1, wherein the chocolate flakes have a particle size of 25 to 30 µm. 제 1 항에 있어서, 상기 초콜릿 정제에 함유된 유화제는 레시틴, 폴리글리세린 폴리리시놀레이트(polyglycerine polyricinolate), 카라기난 중에서 선택된 1종 이상인 것임을 특징으로 하는 음용 및 섭취용 초콜릿 정제.The method of claim 1, wherein the emulsifying agent contained in the chocolate tablet is a chocolate tablet for drinking and intake, characterized in that at least one selected from lecithin, polyglycerine polyricinolate, carrageenan. 코코아 가공품에 당류, 분유, 유화제, 향료 및 기타 첨가제를 첨가한 후 가열하고, 롤러를 통과시킨 다음 분쇄하여 후레이크 형태로 초콜릿을 제조하는 방법에 있어서,In the method of preparing chocolate in the form of flakes by adding sugar, milk powder, emulsifiers, fragrances and other additives to the cocoa processed product and then heating, passing through a roller and then pulverized, 상기 가열은 45 ∼ 55 ℃에서 5 ∼ 10분 동안 실시하여 유지를 50 ∼ 70 중량% 용출시키는 것을 특징으로 하는 초콜릿 후레이크의 제조방법.The heating is carried out at 45 to 55 ℃ for 5 to 10 minutes to elute 50 to 70% by weight of a chocolate flakes manufacturing method characterized in that. 코코아 가공품에 당류, 분유, 유화제, 향료 및 기타 첨가제를 첨가한 후 45 ∼ 55 ℃에서 5 ∼ 10분 동안 가열하고, 롤러를 통과시킨 다음 분쇄하여, 지방함량이 7 ∼ 20 중량%인 후레이크 상태의 초콜릿을 제조한 후에,After adding sugars, powdered milk, emulsifiers, fragrances and other additives to the cocoa products, the mixture is heated at 45 to 55 ° C. for 5 to 10 minutes, passed through a roller, and then ground to a flake state having a fat content of 7 to 20% by weight. After preparing the chocolate, 상기 후레이크 상태의 초콜릿을 타정하여 정제형태로 성형하는 것을 특징으로 하는 초콜릿 정제의 제조방법.The method of manufacturing a chocolate tablet, characterized in that the flakes of the chocolate crushed to form a tablet. 제 5 항에 있어서, 상기 성형 압력은 5 ∼ 10 bar인 것을 특징으로 하는 초콜릿 정제의 제조방법.6. The method of claim 5, wherein the molding pressure is 5 to 10 bar.
KR10-2000-0083112A 2000-12-27 2000-12-27 Process for making a tablet chocolate using hand-stamping machine KR100411181B1 (en)

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Publication number Priority date Publication date Assignee Title
KR101238830B1 (en) 2009-09-17 2013-03-04 충남대학교산학협력단 Chocolate containing black garlic
KR20150141255A (en) * 2014-06-09 2015-12-18 롯데제과주식회사 Method for manufacturing tablet containing cocoa powder and tablet by the same

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JPS57152852A (en) * 1981-03-16 1982-09-21 Hirohisa Otaki Preparation of solid chocolate cake
US5409722A (en) * 1992-11-20 1995-04-25 Good Humor Corporation Method of preparing fat-containing products
KR19980073863A (en) * 1997-03-20 1998-11-05 김규식 Chocolate flakes which can be eaten in water and method of manufacturing the same
KR19980086077A (en) * 1997-05-30 1998-12-05 김규식 Instant Chocolate Flavored in Oils and Fats
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JPS57152852A (en) * 1981-03-16 1982-09-21 Hirohisa Otaki Preparation of solid chocolate cake
US5409722A (en) * 1992-11-20 1995-04-25 Good Humor Corporation Method of preparing fat-containing products
KR19980073863A (en) * 1997-03-20 1998-11-05 김규식 Chocolate flakes which can be eaten in water and method of manufacturing the same
KR19980086077A (en) * 1997-05-30 1998-12-05 김규식 Instant Chocolate Flavored in Oils and Fats
KR100249358B1 (en) * 1998-02-19 2000-03-15 한수길 A manufacturing method of chocolate using sugar-alcohol

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101238830B1 (en) 2009-09-17 2013-03-04 충남대학교산학협력단 Chocolate containing black garlic
KR20150141255A (en) * 2014-06-09 2015-12-18 롯데제과주식회사 Method for manufacturing tablet containing cocoa powder and tablet by the same
KR101644997B1 (en) 2014-06-09 2016-08-03 롯데제과주식회사 Method for manufacturing tablet containing cocoa powder and tablet by the same

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