Technical Field

The invention relates in particular to a chocolate-coated chips dragee in which taco and/or mustard flavors are substituted, especially for use in the food industry, and a method of obtaining said product.

Prior Art

Today, the consumption rate of many various snacks known as dragees is increasing. Dragees are especially served and given alongside coffees and teas. The dragees produced in the current art may be coated with milk, white or dark chocolate on the outside. In general, various fruits and nuts are used in the inner parts thereof. The flavors added thereto reveals a standard and same taste.

The spices taco and mustard, on the other hand, have quickly adapted to our current life and are among the popular seasonings. However, the relevant spices are generally used and consumed in the existing known recipes. The existing spices provide a salty taste.

In the state of the art, the products obtained using taco or mustard flavors are generally puffed rice chips, cereal flake chips, corn chips. The existing chips have the same flavor and taste.

The product, which combines the sweet taste obtained by using chocolate and the salty and spicy tastes obtained by using tacos or mustard, is not available in the current art

Brief Description of the Invention

The object of the invention is to develop a chocolate-coated chips dragee in which taco and/or mustard flavors are substituted, especially for use in the food industry, and a method of obtaining said product. The invention provides a variety of products different from the existing chips due to the coating with white chocolate and/or milk chocolate and/or dark chocolate.

The invention provides a different and unique taste from the products consumed in the current flavor by using taco- and/or mustard-flavored corn chips, taco- and/or mustard- flavored puffed rice chips, taco- and/or mustard-flavored cereal flake chips.

The invention provides different and unique tastes by providing a product, which combines the sweet taste obtained by using chocolate and the salty and spicy tastes obtained by using tacos and/or mustard. Thus, alternative snack chips dragees are obtained by increasing the product variety using different types of flavors and/or dried fruit powders and/or cocoa powder.

In the invention, a product with a more economical production cost is developed, as a product which combines different delicious flavors using a single process may be obtained.

Description of Figures

Fig. 1 is a production method of a chocolate-coated chips dragee

Description of the References in the Figures

In order to provide a better understanding of the invention, the numerals in the figures are provided below:

100- Method

101. Mixing in Dragee Boiler

102. Initial Resting

103. Polishing

104. Second Resting Detailed Description of the Invention:

The invention relates in particular to a chocolate-coated chips dragee in which taco and/or mustard flavors are substituted, especially for use in the food industry, and a method of obtaining said product.

The invention provides a different and unique delicious product obtained by mixing the predetermined amounts of white chocolate and/or milk chocolate and/or dark chocolate and predetermined amounts of taco and/or mustard.

The production method (100) of the chocolate-coated chips dragee of the invention includes the following process steps:

Mixing 101 a predetermined amount of white chocolate and/or milk chocolate and/or dark chocolate stored in a stock boiler set to a certain temperature with taco- and/or mustard-flavored corn chips, and/or taco- and/or mustard-flavored puffed rice chips, and/or taco- and/or mustard- flavored cereal flake chips, in a dragee boiler,

Performing initial resting 102 of the mixture in said dragee boiler for a predetermined period of time,

Polishing 103 white chocolate- and/or milk chocolate- and/or dark chocolate-coated and taco- and/or mustard-flavored corn chips, and/or taco- and/or mustard-flavored puffed rice chips, and/or taco- and/or mustard-flavored cereal flake dragees obtained from said dragee boiler with at least one polishing agent and/or fruit powder and/or cocoa powder, Resting 104 white chocolate- and/or milk chocolate- and/or dark chocolate- coated and taco- and/or mustard-flavored corn chips, and/or taco- and/or mustard-flavored puffed rice chips, and/or taco- and/or mustard-flavored cereal flake dragees obtained from said dragee boiler for the second time for the predetermined period of time.

Said dragee boiler in step 101 comprises 50%-70% by weight of white chocolate and/or milk chocolate and/or dark chocolate and 50%-30% by weight of taco- and/or mustard- flavored corn chips, and/or taco- and/or mustard-flavored puffed rice chips, and/or taco- and/or mustard-flavored cereal flake chips. The temperature of the chocolate stock boiler in which white chocolate and/or milk chocolate and/or dark chocolate are placed in step 101 is 45-50°C, but is not limited thereto in practice.

In another embodiment of the invention, at least one type of flavor is added to said dragee boiler in step 101 at predetermined amounts, but this is not limited thereto in practice.

The boiler is mixed for 2.5-3 hours by subjecting said dragee boiler in step 101 to air. The temperature of said dragee boiler ranges between 8-12°C. The ratio of atmospheric moisture of said dragee boiler is 50%, but is not limited thereto in practice.

The environment conditions during the initial resting stage in step 102 are as follows: a temperature of 7-10°C and 50% of atmospheric moisture ratio. The initial resting step preferably lasts for 24 hours.

In the initial resting in step 102, structural maturation of the product is also ensured before the polishing step. Due to the initial resting, the efficiency of the substances increases and the product becomes more stable.

Said polishing agent in step 103 is gum arabic in the preferred embodiment of the invention and it is present in 2% by weight based on the total weight.

The environment conditions during the second resting step in step 104 are as follows: a temperature of 18-22°C and 50% of atmospheric moisture ratio. The second resting step preferably rests for 24 hours.

The second resting in step 104 also ensures the smoothness of the appearance to be is maintained before packaging the product. In addition, thanks to the above-mentioned temperatures, the product will not be affected by melting, deformation and similar adverse heat conditions. Thus, the product does not lose its brightness during the final stage of the production process. A soft taste is obtained in the product by using white chocolate, or a soft cocoa taste is obtained in the product by using milk chocolate, or a sharp cocoa taste is obtained in the product by using dark chocolate. Thus, product variety is increased.

A diversity in flavors is provided using taco- and/or mustard-flavored corn chips, and/or taco- and/or mustard-flavored puffed rice chips, and/or taco- and/or mustard-flavored cereal flake chips.

An appetizing appearance is provided in the product by using gum arabic and/or dried fruit powders and/or cocoa powder, which are polishing agents.

The chocolate-coated chips dragee obtained is then packaged with a packaging material made of a suitable material.

Industrial Applicability of the Invention:

The chocolate-coated chips dragee product of the invention has been developed especially for use in the food sector and is industrially applicable.

The invention is not limited to the above exemplary embodiments, and a person skilled in the art may easily present other different embodiments of the invention. These should be considered within the scope of protection of the invention claimed in the claims.