A MANUFACTURING METHOD OF WALNET CHOCOLATE, A WALNET CHOCOLATE USING THE SAME AND FOOD CONTAINING WALNET CHOCOLATE

摘要

A method for preparing walnut chocolate according to the present invention comprises: a raw material preparing step of preparing materials for preparing walnut chocolate; a dissolving step of dissolving cocoa butter, cocoa mass, and vegetable fat and oils in a dissolving tank of 60-80C before each of the raw materials is mixed; a mixing step of mixing a walnut paste (powder) with powdered raw materials of fat and oils, milk sugar, and whole milk powder in a mixer; a refining step of finely pulverizing the walnut paste (powder) and raw materials, which are mixed in the mixing step, by using a multi-staged roller or mill; a conching step of stirring powder chocolate mass, which is pulverized in the refining step, continuously with an emulsifier in a conching device; a tempering step of making the full cocoa butter (fat and oil) into -type crystals through cooling and ripening steps in sequence after producing seeds (-type crystals) by modulating the temperature beforehand so that the cocoa butter and vegetable oil are stably hardened; a molding step of filling the tempered chocolate in shells and cores simultaneously by means of walnut-shaped molds and removing air bubbles from the walnut chocolate by means of a vibrator; a cooling step of cooling the chocolate filled in the walnut-shaped molds for 20-40 minutes in a cooling tunnel having an internal temperature of 5-10C; and a ripening step of stabilizing the chocolate by ripening the chocolate in a ripening room for 7-10 days after the cooling step. [Reference numerals] (S100) Raw material preparing step; (S1000) Produce walnut chocolate; (S200) Dissolving step; (S300) Mixing step; (S400) Refining step; (S500) Conching step; (S600) Tempering step; (S700) Molding step; (S800) Cooling step; (S900) Ripening step