METHOD FOR MAKING CHOCOLATE CONFECTIONERY, AND CHOCOLATE CONFECTIONERY MADE THEREBY

WIPO Patent Application WO/2015/020255

A1

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).

CHO IK GIL (KR)

PCT/KR2013/007443

February 12, 2015

August 20, 2013

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AUREATE CO LTD (KR)

A23G1/54; A23G3/34

KR101173205B1	2012-08-10
KR100288564B1	2001-06-01
JP2011015680A	2011-01-27
KR100988366B1	2010-10-18
JPH1028533A	1998-02-03

LEE, DAE SUN (KR)
이대선 (KR)

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