WOO, JI SU,우지수,KIM, NA YOUNG,김나영,HWANG, EUI JIN,황의진,WON, PYEONG JU,원평주
申请号：
KR1020110138745
公开号：
KR1020130071513A
申请日:
2011.12.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of chocolate shell rice cake is provided to taste various chocolate flavors and improve the whole preference by adding chewy texture.CONSTITUTION: A globular shape of the chocolate truffle shell has an accommodating groove. The accommodating groove of the truffle shell is filled with Ganache. The surface of the truffle shell is covered with glutinous rice cake by forming glutinous rice cake layer. A chocolate coating layer is formed by coating chocolate on the glutinous rice cake layer. Ganache is manufactured by mixing 100-200 parts by weight of whipped cream to 100 parts by weight of chocolate. 50-100 parts by weight of nut fruits are also mixed with the 100 parts by weight of chocolate in the Ganache. Nut fruits are mixed after selecting one or two kinds among walnut, pine nut, peanut, pumpkin seed, sunflower seed, and pistachio. The thickness of the glutinous rice cake layer is 4-6mm. The glutinous rice cake is made by mixing 1-2 parts by weight of cornstarch to 100 parts by weight of soaked glutinous rice.COPYRIGHT KIPO 2013본 발명은 다양한 초콜릿의 맛을 동시에 느낄 수 있고 나아가 쫄깃한 식감이 더해져 전체적인 기호도가 향상되는 초코쉘떡 및 그 제조방법에 관한 것으로서, 수용홈이 구비된 초콜릿으로 이루어진 구형의 트러플쉘 준비단계와 상기 트러플쉘의 수용홈에 가나슈를 충진한 후 상기 트러플쉘의 수용홈을 메우는 단계와 상기 트러플쉘의 표면을 찹살떡으로 감싸 찹쌀떡층을 형성하는 단계와 상기 찹쌀떡층 상에 초콜릿을 도포하여 초콜릿 코팅층을 형성하는 단계를 포함하여 이루어지는 것을 특징으로 한다.
