WO2009139512A1 - Chocolate candy and chip containing freeze drying fruit, and manufacturing method thereof - Google Patents
Chocolate candy and chip containing freeze drying fruit, and manufacturing method thereof Download PDFInfo
- 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
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- WO
- WIPO (PCT)
- Prior art keywords
- weight
- parts
- fruit
- dried
- stabilizer
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 91
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000019219 chocolate Nutrition 0.000 title claims description 24
- 238000004108 freeze drying Methods 0.000 title description 10
- 239000000203 mixture Substances 0.000 claims description 27
- 239000003381 stabilizer Substances 0.000 claims description 25
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 11
- 239000001630 malic acid Substances 0.000 claims description 11
- 235000011090 malic acid Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 235000011869 dried fruits Nutrition 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 244000299461 Theobroma cacao Species 0.000 description 19
- 239000012467 final product Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 239000003086 colorant Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- -1 sugar Chemical class 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000000859 sublimation Methods 0.000 description 2
- 230000008022 sublimation Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010016275 Fear Diseases 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940068517 fruit extracts Drugs 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229960001375 lactose Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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.
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- 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
Disclosed is a candy or chip containing freeze-dried fruit in which the fruit content is maximized, and a manufacturing method thereof. Specifically, in the candy or chip containing freeze-dried fruit, the fruit content is maximized, fruit tissue is not easily broken, and original fruit taste is kept.
Description
Description
CHOCOLATE CANDY AND CHIP CONTAINING FREEZE DRYING FRUIT, AND MANUFACTURING
METHOD THEREOF
Technical Field
[1] 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. Background Art
[2] 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. However, the sugar or starch syrup may cause obesity, diabetes or tooth-decay due to their high caloric values, and the food additives (such as synthetic flavors, synthetic colors, etc.) cause consumer fear due to their effects on health through absorption in the body. Accordingly, the conventional candies, such as a fruit candy and a fruit- tasting candy, have been considered as an unwelcome food for health.
[3] Meanwhile, various snack foods obtained by drying fruit have been developed up to the present. However, such dried fruit is easily broken, thereby generating powder. Also, the taste of the dried fruit may be reduced due to the removal of moisture.
[4]
Disclosure of Invention Technical Problem
[5] Therefore, 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.
[6] By minimizing the content of saccharide, such as sugar, and maximizing the fruit content up to 40 to 45% in the chocolate candy or chip containing freeze-dried fruit manufactured according to the present invention, it is possible to reduce obesity,
diabetes, tooth-decay, etc. caused by saccharide. Also, since the content of food additives (such as synthetic flavors and synthetic colorsis minimized, it is possible to reduce consumers fears regarding them.
[7] Compared to a conventional dried-fruit chip, in the chocolate candy or chip containing freeze-dried fruit manufactured according to the present invention, it is possible to prevent the candy or chip from becoming stale from moisture.
[8] 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.
[9] Also, 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.
[10]
Technical Solution
[11] 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 -4O0C 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.
[12] If the stabilizer is included in a large amount of 1.0 to 1.3 parts by weight, 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.
[13] In the stirring step, 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. Herein, 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.
[14] Also, the present invention provides a chocolate candy or chip containing freeze- dried fruit, which is manufactured by the above described method. Mode for the Invention
[15] Reference will now be made in detail to the preferred embodiments of the present invention. However, the following examples are illustrative only, and the scope of the present invention is not limited thereto.
[16]
[17] Example
[18] 1. Preparation step
[19] Firstly, fruit is purchased as a material for a freeze-dried fruit candy or chip. In the present invention, generally edible fruits, such as strawberries, apples, pears, tangerines, watermelons and bananas, are used without any particular limitation.
[20] The purchased fruit is washed with running water to remove foreign substances, and then the skin, stems and seeds of the fruit are removed.
[21] The fruit is fed into a grinding device, such as a mixer, and is pureed by grinding.
[22]
[23] 2. Stirring step
[24] The pureed fruit is fed into a stirrer. For sterilization, the temperature within the stirrer is maintained at 8O0C. In order to maintain the temperature within the stirrer, a stirrer with double jackets is used.
[25] To the stirrer into which the pureed fruit is fed, saccharide, stabilizer, malic acid, etc. are further fed, followed by stirring.
[26] More specifically, 40 to 45 parts by weight of pureed fruit, 8 to 10 parts by weight of gluoose, 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 1.1 parts by weight of stabilizer, and 0.1 to 0.5 parts by weight of malic acid, based on 100 parts by weight of total components, are fed and stirred.
[27] The saccharide, such as gluaose, maltodextrin, low-fructose and sugar, is used to adjust the taste (such as a sweet taste, etc.) of the fruit candy or chip according to the present invention. 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.
[28] 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.
[29] 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.
[31] The pureed fruit, the saccharide, the stabilizer, the malic acid, etc. fed at the above mixing ratio are stirred in the stirrer for about 30 minutes.
[32] After the stirring, 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.
[33]
[34] 3. Freeze-drying step
[35] The fruit mixture filled in the mold frame is rapidly frozen within a freeze-drying device at -4O0C or less, and thus is placed in a frozen state. Snce the fruit mixture is rapidly frozen at -4O0C 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.
[36] The fruit mixture frozen at -4O0C 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. When the pressure within the freeze-drying device is adjusted at 10 torr or less (sublimation temperature: 6O0C), the temperature within the freeze- drying device is required to be increased up to 6O0C, so that sublimation can oxur, thereby drying the frozen fruit mixture. Herein, if 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.
[37] When the freeze-drying process is completed, 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. As described above, when 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.
[38]
[39] 4. Chocolate coating step
[40] 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 6O0C. The resultant product was made into chocolate through tempering at 290C, forming, cooling and packaging in a conventional manner, and the chocolate was coated on the freeze-dried fruit candy or chip.
[41] 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.
[42] Such a chocolate candy or chip can maintain fruit's original taste, flavor, and color, and also is easily soluble when ingested. In addition, the chocolate candy or chip is easily soluble in cool water and thus may be used as a substitute for fruit juice.
[43]
Claims
[1] A method of manufacturing a chooolate candy containing freeze -dried fruit, comprising the steps of: a preparation step in which fruit is washed to remove foreign substances, skin, stems, and seeds of the fruit, and then is pureed by grinding; a stirring step in which the pureed fruit, saccharide, stabilizer, and malic acid are 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 -4O0C 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 temperature within the vacuum dryer; and a coating step in which the dried fruit mixture is coated with chocolate, wherein the fruit mixture comprises 40 to 45 parts by weight of pureed fruit, 30 parts by weight of coooa 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, 1.0 to 1.3 parts by weight of stabilizer, and 0.1 to 0.5 parts by weight of malic acid, based on 100 parts by weight thereof.
[2] The method according to claim 1, wherein the stabilizer comprises 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.
[3] A chocolate candy containing freeze-dried fruit, which is manufactured by the method according to claim 1 or 2.
[4] A method of manufacturing a chooolate chip containing freeze-dried fruit, comprising the steps of: a preparation step in which fruit is washed to remove foreign substances, skin, stems and seeds of the fruit, and then is pureed by grinding; a stirring step in which the pureed fruit, saccharide, stabilizer, and malic acid are 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 -4O0C 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 temperature within the vacuum dryer; and a coating step in which the dried fruit mixture is coated with chocolate, wherein the fruit mixture comprises 40 to 45 parts by weight of pureed fruit, 30 parts by weight of coooa 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 0.5 parts by weight of stabilizer, and 0.1 to 0.5 parts by weight of malic acid, based on 100 parts by weight thereof.
[5] The method according to claim 4, wherein the stabilizer comprises 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.
[6] A chocolate chip containing freeze-dried fruit, which is manufactured by the method according to claim 4 or 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/KR2008/002691 WO2009139512A1 (en) | 2008-05-14 | 2008-05-14 | Chocolate candy and chip containing freeze drying fruit, and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/KR2008/002691 WO2009139512A1 (en) | 2008-05-14 | 2008-05-14 | Chocolate candy and chip containing freeze drying fruit, and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2009139512A1 true WO2009139512A1 (en) | 2009-11-19 |
Family
ID=41318856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2008/002691 WO2009139512A1 (en) | 2008-05-14 | 2008-05-14 | Chocolate candy and chip containing freeze drying fruit, and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2009139512A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013138812A1 (en) * | 2012-03-16 | 2013-09-19 | Mp-Otha Corporation | Anhydrous mix for a food product coating |
| US8563030B1 (en) * | 2011-08-22 | 2013-10-22 | Mallory Kievman | Singultus-stopping article and composition |
| CN106922944A (en) * | 2017-05-02 | 2017-07-07 | 山东师范大学 | A kind of sandwich lyophilized rambutan ball and preparation method thereof |
| CN112006145A (en) * | 2019-05-30 | 2020-12-01 | 何紫莹 | Fruit chocolate ball and preparation method thereof |
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|---|---|---|---|---|
| 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 (en) * | 1988-01-29 | 1989-08-08 | Morozofu Kk | Western cake and preparation thereof |
| EP0208296B1 (en) * | 1985-07-12 | 1991-01-30 | Dieter Hebeler | Chip from roasted, dried or baked fruits, particularly bananas, and a process for preparing chips |
| JP2003018961A (en) * | 2001-07-09 | 2003-01-21 | Mikakutou Kk | Chocolate confectionery |
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| 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 (en) * | 1985-07-12 | 1991-01-30 | Dieter Hebeler | Chip from roasted, dried or baked fruits, particularly bananas, and a process for preparing chips |
| JPH01196249A (en) * | 1988-01-29 | 1989-08-08 | Morozofu Kk | Western cake and preparation thereof |
| JP2003018961A (en) * | 2001-07-09 | 2003-01-21 | Mikakutou Kk | Chocolate confectionery |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8563030B1 (en) * | 2011-08-22 | 2013-10-22 | Mallory Kievman | Singultus-stopping article and composition |
| WO2013138812A1 (en) * | 2012-03-16 | 2013-09-19 | Mp-Otha Corporation | Anhydrous mix for a food product coating |
| CN106922944A (en) * | 2017-05-02 | 2017-07-07 | 山东师范大学 | A kind of sandwich lyophilized rambutan ball and preparation method thereof |
| CN112006145A (en) * | 2019-05-30 | 2020-12-01 | 何紫莹 | Fruit chocolate ball and preparation method thereof |
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