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KR100228742B1 - Chocolate flakes which can be eaten in water and method of manufacturing the same - Google Patents

Chocolate flakes which can be eaten in water and method of manufacturing the same Download PDF

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Publication number
KR100228742B1
KR100228742B1 KR1019970009444A KR19970009444A KR100228742B1 KR 100228742 B1 KR100228742 B1 KR 100228742B1 KR 1019970009444 A KR1019970009444 A KR 1019970009444A KR 19970009444 A KR19970009444 A KR 19970009444A KR 100228742 B1 KR100228742 B1 KR 100228742B1
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South Korea
Prior art keywords
chocolate
water
cocoa
manufacturing
chocolate flakes
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KR19980073863A (en
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김관필
이만종
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한수길
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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • 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
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

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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 물에 타먹을 수 있는 쵸콜렛 후레이크와 그 제조방법에 관한 것으로서, 더욱 상세하게는 기존 쵸콜렛 제조과정중 코코아매스중의 기름함량을 줄이고 유화제의 함량을 늘려 쵸콜렛을 제조함으로써, 수분과의 혼합이 용이하게 하고, 따라서 일반 소비자가 간편하게 물에 타먹을 수 있도록 한 쵸콜렛 후레이크와 그 제조방법에 관한 것이다.The present invention relates to a chocolate flake that can be burnt in water and a method of manufacturing the same, and more particularly, to prepare chocolate by reducing the oil content of cocoa mass and increasing the content of an emulsifier in the existing chocolate manufacturing process, and mixing with water. The invention relates to a chocolate flake and a method of manufacturing the same, which facilitates the consumption of water in a general consumer.

Description

물에 타먹을 수 있는 쵸콜렛 후레이크와 그 제조방법Chocolate flakes which can be eaten in water and method of manufacturing the same

본 발명은 물에 타먹을 수 있는 쵸콜렛 후레이크와 그 제조방법에 관한 것으로서, 더욱 상세하게는 기존 쵸콜렛 제조과정중 코코아매스중의 기름함량을 줄이고 유화제의 함량을 늘려 쵸콜렛을 제조함으로써, 수분과의 혼합이 용이하게 하고, 따라서 일반소비자가 간편하게 물에 타먹을 수 있도록 한 쵸콜렛 후레이크와 그 제조방법에 관한 것이다.The present invention relates to a chocolate flake that can be burnt in water and a method of manufacturing the same, and more particularly, to prepare chocolate by reducing the oil content of cocoa mass and increasing the content of an emulsifier in the existing chocolate manufacturing process, and mixing with water. The present invention relates to a chocolate flake and a method for manufacturing the same, which facilitates and thus allows a general consumer to simply eat water.

일반적인 쵸콜렛의 제조과정은 코코아원두를 1차가공하여 만든 코코아매스에 코코아분말, 전지분유, 설탕 및 기타 유당 등을 혼합한 다음, 롤러를 통과시켜서 입도를 미세화시킨 분말을 얻는데, 이를 후레이크(Flake)라 한다. 이렇게 제조된 후레이크를 쵸콜렛의 점도 등을 조정하기 위해 정련하고, 공기 및 유화제와 기타 향료를 첨가하여 완제품의 전단계인 스위트 상태로 제조한 다음, 이를 냉동고화시켜 포장하면 완제품이 완성된다.In general chocolate manufacturing process, cocoa powder, whole milk powder, sugar and other lactose, are mixed with cocoa mass made from primary processing of cocoa beans, and then passed through a roller to obtain a powder having a finer particle size. It is called. The flakes thus prepared are refined to adjust the viscosity of the chocolate, and are prepared in a sweet state, which is a preliminary step of the finished product, by adding air, emulsifiers and other flavors, and then frozen and solidified and the finished product is completed.

이와 같이 제조된 기존의 쵸콜렛은 식물유, 유화제[쏘야 레시틴(Soya lecithin) 등], 코코아 가공원료(코코아매스, 코코아버터, 코코아분말), 당류(설탕, 과당, 유당, 락티톨, 자이리톨 등), 밀크류 가공원료 등으로 구성되는 제품 특성상, 융점(m.p 35

Figure kpo00001
40
Figure kpo00002
)이 낮은 기름의 함량이 35
Figure kpo00003
40
Figure kpo00004
로 높다. 따라서, 하절기 혹은 35
Figure kpo00005
이상의 고온에서는 쉽게 녹아내리는 문제가 있어 보관이나 운반, 또는 섭취하는 데에 불편하였다.Conventional chocolates prepared in this way are vegetable oils, emulsifiers (such as Soya lecithin), cocoa raw materials (cocoa mass, cocoa butter, cocoa powder), sugars (sugar, fructose, lactose, lactitol, ziitol), Melting point (mp 35)
Figure kpo00001
40
Figure kpo00002
Low oil content 35
Figure kpo00003
40
Figure kpo00004
As high. Thus, summer or 35
Figure kpo00005
At high temperatures, there is a problem that it is easily melted, which is inconvenient for storage, transportation or ingestion.

또한, 기존의 물에 타먹는 형식의 쵸콜렛은 코코아 가공원료중에 코코아 분말과 당류, 밀크류를 분무형식으로 혼합한 상태로써, 현재 유지성분과 기타 유화제 등의 혼합이 어려운 문제로 인해 코코아매스나 혹은 코코아버터 등과의 혼합이 불가능하다. 또한, 밀크류와 식물유를 투입하여 이런 혼합된 상태의 원료를 사용하는 경우에는 분말상태인 후레이크로 만들기 어려운 문제점을 갖고 있다.In addition, the type of chocolate that is burned in water is a mixture of cocoa powder, sugars, and milk powders in cocoa processed raw materials, and it is difficult to mix cocoa mass or other emulsifiers. Mixing with cocoa butter is not possible. In addition, in the case of using such a mixed raw material by adding milk and vegetable oil, there is a problem that it is difficult to make a powdered flake.

따라서, 순수한 고급의 쵸콜렛 후레이크를 물에 타먹을 수 있는 방법은 아직까지 알려지지 않고 있다.Thus, it is not yet known how to drink pure high quality chocolate flakes in water.

위와 같이 종래의 순수 쵸콜렛 후레이크는 융점이 낮은 유지의 높은 함량으로 인해 상온에서 쉽게 녹아버려서 분말상태의 유지가 어려운 불편이 있을 뿐만 아니라, 물과도 쉽게 혼합되지 않는 문제점이 있었다.As described above, the conventional pure chocolate flakes have a problem that the melting point is easily melted at room temperature due to the high content of the low oil and fat, and the powder is not easily mixed with water.

따라서, 본 발명은 종래의 상기와 같은 문제점을 개선하기 위해 쵸콜렛 제조과정에서 유지함량을 줄이고, 유화제를 비교적 과량으로 첨가하므로써, 운반 및 보관성이 우수하고, 미감과 수용성을 개선시키고 물에 쉽게 타서 마실 수 있는 형태의 쵸콜렛 후레이크를 제공하는 데 그 목적이 있다.Therefore, the present invention is to reduce the content of the chocolate during the manufacturing process to improve the problems as described above, by adding a relatively large amount of emulsifier, excellent transport and storage properties, improve the taste and water solubility and easily burn water Its purpose is to provide a drinkable chocolate flake.

본 발명은 코코아가공원료, 당류, 밀크류가공원료, 식물유 및 유화제를 함유하는 쵸콜렛 후레이크에 있어서, 식물유가 20

Figure kpo00006
25 중량
Figure kpo00007
함유되어 있고, 유화제가 2.5
Figure kpo00008
5.0 중량
Figure kpo00009
함유되어 있으며 미세분말화되어 있는 것을 그 특징으로 한다.The present invention relates to a chocolate flake containing cocoa saccharides, sugars, milk liqueurs, vegetable oils and emulsifiers.
Figure kpo00006
25 weight
Figure kpo00007
Contains 2.5 emulsifiers
Figure kpo00008
5.0 weight
Figure kpo00009
It is characterized by being contained and finely powdered.

또한, 코코아 원두(Cocoa bean)의 1차 공정을 거쳐 나온 코코아매스에 당류, 밀크류, 식물유, 유화제 등을 넣어 혼합한 후, 롤러에 통과시키고 분쇄하여, 입도 28

Figure kpo00010
35
Figure kpo00011
크기의 미세분말로 만드는 것을 특징으로 하는 쵸콜렛 후레이크의 제조방법을 포함한다.In addition, sugars, milks, vegetable oils, emulsifiers, and the like are added to the cocoa mass obtained through the first step of cocoa beans, mixed, passed through a roller, and ground.
Figure kpo00010
35
Figure kpo00011
It includes a method for producing a chocolate flakes, characterized in that the fine powder of the size.

이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.

본 발명은 물에 타먹을 수 있는 쵸콜렛 후레이크 및 그 제조방법에 관한 것으로서, 상기 제조방법을 좀더 상세히 설명하면 다음과 같다.The present invention relates to a chocolate flake that can be eaten in water and a method for manufacturing the same, which will be described in more detail below.

본 발명에서는 우선, 코코아 원두(Cocoa Bean)를 1차가공하여 코코아매스(Cocoa mass; 15

Figure kpo00012
40 중량
Figure kpo00013
)를 제조한다. 그런 다음, 상기의 코코아매스에 설탕, 과당, 유당, 락티톨, 자이리톨 중에서 하나이상 선택한 당류(20
Figure kpo00014
50 중량
Figure kpo00015
)와 전지분유, 탈지분유 중에서 하나이상 선택한 밀크류(12.5
Figure kpo00016
30 중량
Figure kpo00017
), 정제가 공유지, 코코아버터, 식물경화유 중에서 하나이상 선택한 식물유(20
Figure kpo00018
25 중량
Figure kpo00019
) 및 쏘야 레시틴(Soya lecithin), 수크로스 에스테르(Sucrose ester), 칼슘-스테아로일 락토일 락테이트(Calcium-stearoyl lactoyl lactate), 폴리글리세린 폴리리시놀레이트(Polyglycerine polyricinolate) 중에서 하나이상 선택한 유화제(2.0
Figure kpo00020
5.0 중량
Figure kpo00021
) 등을 혼합기(Mixer)에 넣고 50
Figure kpo00022
의 온도에서 30분간 60
Figure kpo00023
100rpm으로 혼합한다. 그리고나서, 이 혼합물을 롤러에 통과시켜 입도를 28
Figure kpo00024
35
Figure kpo00025
크기로 미세화시킨 쵸콜렛 후레이크를 제조한다. 이때, 입도(Particle size)란, 평균입도, 전체입도, 그리고 전체 중의 큰부분 90
Figure kpo00026
에 해당하는 입도 가운데 여기서는 90
Figure kpo00027
에 해당하는 크기를 입도라 하며, 이는 말번(Malvern)의 입자분석기를 이용 하여 측정한 값이다.In the present invention, first, cocoa beans (Cocoa Bean) is first processed to cocoa mass (Cocoa mass; 15)
Figure kpo00012
40 weight
Figure kpo00013
). Then, at least one sugar selected from sugar, fructose, lactose, lactitol, and xyitol in the cocoa mass (20
Figure kpo00014
50 weight
Figure kpo00015
), Milk powder or skim milk powder (12.5)
Figure kpo00016
30 weight
Figure kpo00017
), Vegetable oil selected from the group consisting of refined common oil, cocoa butter and plant hardened oil (20
Figure kpo00018
25 weight
Figure kpo00019
) And one or more emulsifiers selected from Soya lecithin, Sucrose ester, Calcium-stearoyl lactoyl lactate, and Polyglycerine polyricinolate 2.0
Figure kpo00020
5.0 weight
Figure kpo00021
) Into the Mixer, and 50
Figure kpo00022
60 minutes at temperature
Figure kpo00023
Mix at 100 rpm. The mixture is then passed through a roller to obtain a particle size of 28
Figure kpo00024
35
Figure kpo00025
Prepare chocolate flakes micronized to size. In this case, the particle size is the average particle size, the total particle size, and a large portion of the total value 90
Figure kpo00026
90 of the corresponding granularities
Figure kpo00027
The size corresponds to the particle size, which is measured using Malvern's particle analyzer.

이는 기존의 쵸콜렛 제조방법에 비해 15

Figure kpo00028
20
Figure kpo00029
의 기름함량을 줄이고, 유화제 함량을 기존의 0.5
Figure kpo00030
1.0
Figure kpo00031
에서 2.0
Figure kpo00032
5.0
Figure kpo00033
로 늘린 것이 특징이다. 여기에서 유화제함량을 2.0
Figure kpo00034
미만 첨가시에는 원료의 혼합, 즉, 반죽상태가 잘 되지 않으며, 그 결과 롤러에서 미세분말화가 잘 이루어지지 않는다. 또한, 5.0
Figure kpo00035
를 초과하여 첨가하는 경우에는, 반죽상태가 지나치게 되어서 액상으로 되며, 롤러에 갈려 미세분말화가 되더라도 물에 타먹기가 어려운 문제가 있어 바람직하지 않다. 그리고, 식물성 유지 또한 사용량이 15 중량
Figure kpo00036
미만이면 원료들의 혼합이 어려워서 롤러에서의 미세화공정이 이루어지지 않고, 따라서 미세분말이 형성 되지않는 문제가 있으며, 또한, 35 중량
Figure kpo00037
를 초과하면 과다사용으로 인한 원료들의 혼합은 쉬우나 미세분말화가 어렵고 또한 물에 타 먹을 경우 유지 등의 과다사용으로 인하여 유분리현상이 발생하게 되는 등의 문제가 있어 바람직하지 않다.This is compared to the traditional chocolate manufacturing method.
Figure kpo00028
20
Figure kpo00029
To reduce the oil content and reduce the emulsifier content to 0.5
Figure kpo00030
1.0
Figure kpo00031
From 2.0
Figure kpo00032
5.0
Figure kpo00033
It is characterized by increased. Where the emulsifier content is 2.0
Figure kpo00034
When added less than, the mixing of raw materials, that is, the kneading state is not good, and as a result, the fine powder is not easily formed in the roller. Also, 5.0
Figure kpo00035
When added in excess of the amount, the dough becomes too much to become liquid, and even if it is finely powdered by a roller, it is difficult to burn in water, which is not preferable. And vegetable fats and oils are also used in 15 weight
Figure kpo00036
If less than, it is difficult to mix the raw materials, so that the refinement process is not performed on the roller, and thus, fine powder is not formed.
Figure kpo00037
If it exceeds, the mixing of raw materials due to excessive use is easy, but it is not preferable because there is a problem such that oil separation phenomenon occurs due to excessive use such as fat or oil when difficult to fine powder.

따라서, 상기와 같이 제조된 쵸콜렛 후레이크는 저농도의 식물성 유지 및 함량을 높인 유화제를 함유하고 있기 때문에, 특유한 쵸콜렛의 풍미와 맛을 즐길 수 있고, 또한 보다 개선된 산뜻한 맛까지 느낄 수 있다.Therefore, since the chocolate flakes prepared as described above contain a low concentration of vegetable oil and an emulsifier with a high content, it is possible to enjoy the unique chocolate flavor and taste, and also to improve the fresh taste.

이하, 본 발명을 실시예에 의하여 상세히 설명하면 다음과 같은 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

[실시예]EXAMPLE

우선, 코코아 원두[원산지:가나(GHANA), 베네주엘라(VENEZUELA)]를 통상의 공정에 따라 1차 가공하여 코코아매스를 제조하고, 당류로써, 백설탕, 유당, 밀크류로써 전지분유, 탈지분유, 식물유로써 정제가공유지, 코코아 버터, 그리고 유화제로서 쏘야 레시틴(Soya lecithin)을 준비하였다. 그런다음, 이들 코코아매스 30 중량

Figure kpo00038
, 백설탕 30 중량
Figure kpo00039
, 전지분유 15 중량
Figure kpo00040
, 식물유로써 정제가공유지 및 코코아버터를 20 중량
Figure kpo00041
, 그리고 쏘야 레시틴 5 중량
Figure kpo00042
각각을 함께 혼합기(Mixer)에 넣고, 50
Figure kpo00043
의 온도에서 10분간 60rpm으로 교반혼합하였다. 이렇게하여 충분히 혼합된 혼합물을 롤러에 통과시켜 평균입자크기 30
Figure kpo00044
로 미세화시킨 쵸콜렛 후레이크를 제조하였다.First, cocoa beans (origin: Ghana, Venezuela) are first processed according to a conventional process to produce cocoa mass, and as sugars, whole milk powder, skim milk powder, vegetable oil as sugar. As a purified paper, cocoa butter, and soya lecithin was prepared as an emulsifier. Then, 30 weights of these cocoa masses
Figure kpo00038
, 30 sugars
Figure kpo00039
, Whole milk powder 15 weight
Figure kpo00040
, 20 weight of refined common oil and cocoa butter as vegetable oil
Figure kpo00041
, And soya lecithin 5 weight
Figure kpo00042
Put each one together in the Mixer, 50
Figure kpo00043
The mixture was stirred and mixed at 60 rpm at a temperature of 10 minutes. The mixture was then passed through a roller to obtain an average particle size of 30
Figure kpo00044
Chocolate flakes micronized with

[실험예]Experimental Example

상기의 실시예에서 제시한 방법으로 제조한 쵸콜렛 후레이크와 종래예인 기존의 방법, 즉 일반화된 쵸콜렛을 분말화시킨 쵸콜렛 후레이크 혹은 쵸콜렛 분말 15g을 각각 실시예와 종래예로서 사용하여 다음의 온도를 갖는 물에 4

Figure kpo00045
5 : 1의 중량비로 붓고, 아래와 같은 시간동안 동일조건에서 스푼으로 저은 후 녹는 상태를 확인하였다. 그 결과는 다음 표 1에 나타내었으며, 측정은 2분 경과 후의 침전유무를 육안으로 판단하였다.Chocolate flakes prepared by the method described in the above embodiment and the conventional method, that is, water having the following temperature using the chocolate flakes or the chocolate powder powdered with generalized chocolate as the examples and the conventional examples, respectively 4 in
Figure kpo00045
Poured in a weight ratio of 5: 1, and after stirring with a spoon in the same conditions for the following time to confirm the melting state. The results are shown in the following Table 1, the measurement was visually determined whether the precipitate after 2 minutes.

Figure kpo00046
Figure kpo00046

상술한 바와 같이, 본 발명은 종래의 쵸콜렛제조과정에서 함유되는 식물유의 함량을 줄이고, 이와 동시에 유화제의 함량을 비교적 높여서 쵸콜렛 후레이크를 제조함으로서, 기존의 경질의 쵸콜렛과 거의 유사한 배합의 고급 쵸콜렛 후레이크를 물에 타 먹을 수 있도록 하였으며, 또한 현재 시판중인 저급의 코코아 분말제품과는 품질의 차별화가 가능하여, 쵸콜렛 특유의 풍미와 맛을 보다 간편하고 손쉽게 먹을 수 있는 장점이 있을 뿐만 아니라, 원하는 만큼의 양만 물에 섞어 먹을 수 있으므로 인스턴트 식품으로서의 활용도를 높여주는 효과도 얻을 수 있다.As described above, the present invention reduces the amount of vegetable oil contained in the conventional chocolate manufacturing process, and at the same time increases the content of the emulsifier to produce chocolate flakes, thereby producing a high-quality chocolate flake having a composition almost similar to conventional hard chocolate. It can be eaten in water and can be differentiated from other low-grade cocoa powder products on the market, which not only has the advantage of easy and easy eating of chocolate's unique flavor and taste, It can also be mixed with water to increase the utilization of instant foods.

Claims (3)

코코아가공원료, 당류, 밀크류가공원료, 식물유 및 유화제를 함유하는 쵸콜렛 후레이크에 있어서, 식물유가 20
Figure kpo00047
25 중량
Figure kpo00048
함유되어 있고, 유화제가 2.5
Figure kpo00049
5.0 중량
Figure kpo00050
함유되어 있으며, 미세분말화되어 있는 것을 그 특징으로 하는 쵸콜렛 후레이크.For chocolate flakes containing cocoa plantation, sugars, milk family plantation, vegetable oil and emulsifier, vegetable oil 20
Figure kpo00047
25 weight
Figure kpo00048
Contains 2.5 emulsifiers
Figure kpo00049
5.0 weight
Figure kpo00050
Chocolate flakes, characterized in that they are finely powdered. 제1항에 있어서, 상기 식물유는 정제 가공유지, 코코아 버터, 식물경화유지 중에서 하나이상 선택한 것임을 특징으로 하는 쵸콜렛 후레이크.2. The chocolate flakes according to claim 1, wherein the vegetable oil is selected from at least one of refined processed fats, cocoa butter, and vegetable hardened fats and oils. 제1항에 있어서, 상기 유화제는 쏘야 레시틴(Soya lecithin), 수크로스 에스테르(Sucrose ester), 칼륨-스테아로일 락토일 락테이트(Calcium-stearoyl lactoyl lactate), 폴리글리세린 폴리리시놀레이트(Polyglycerine polyricinolate) 중에서 하나이상 선택한 것을 특징으로 하는 쵸콜렛 후레이크.The method of claim 1, wherein the emulsifier is Soya lecithin, Sucrose ester, Potassium-stearoyl lactoyl lactate, Polyglycerine polyricinolate Chocolate flakes, characterized in that at least one selected.
KR1019970009444A 1997-03-20 1997-03-20 Chocolate flakes which can be eaten in water and method of manufacturing the same Expired - Fee Related KR100228742B1 (en)

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KR900015627A (en) * 1989-04-15 1990-11-10 시게미쓰 다케오 Heat-resistant chocolate and its manufacturing method
KR960016733A (en) * 1994-11-14 1996-06-17 이용배 How to make stick type chocolate

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR900015627A (en) * 1989-04-15 1990-11-10 시게미쓰 다케오 Heat-resistant chocolate and its manufacturing method
KR960016733A (en) * 1994-11-14 1996-06-17 이용배 How to make stick type chocolate

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