JP3206588U - chocolate candy - Google Patents

Abstract

Provided is a chocolate confectionery that contains marshmallows, does not dent and deforms, is hard to damp, and can be eaten in various ways. A chocolate confectionery includes a marshmallow 1, a cocoa powder layer 2 that covers the surface of the marshmallow 1, and a chocolate layer 3 that covers the surface of the cocoa powder layer 2. Marshmallow 1 is a sugar-free marshmallow. The chocolate layer 3 is made of chocolate having a melting point of 28 to 32 ° C. [Selection] Figure 1

Description

  The present invention relates to the field of food technology, and in particular to chocolate confectionery.

  People become obese by eating candy, or heart palpitations occur, but it is difficult to break the temptation of candy. As the standard of living improved and the scientific awareness of confectionery increased, the market needs for new products such as new functions, new tastes, and complex types further increased. However, most of the confectionery that has been marketed in the past is of the conventional type, limited to the pursuit of taste and function.

  Marshmallow is a kind of confectionery, and its form and mouthfeel are different from ordinary candy and are welcomed by consumers. However, sugars present in commercially available marshmallows are easily dented and deformed, and are easily moistened, so that it has not been easy to store them.

  The object of the present invention is to provide a chocolate confectionery that contains marshmallows, does not dent and deforms, is hard to damp, and can be eaten in various ways.

  In order to solve the above-mentioned problem, according to the first aspect of the present invention, it comprises marshmallows, a cocoa powder layer that covers the surface of the marshmallow, and a chocolate layer that covers the surface of the cocoa powder layer. A chocolate confectionery is provided.

  The marshmallow is preferably a sugar-free marshmallow.

  The chocolate layer is preferably made of chocolate having a melting point of 28 to 32 ° C.

  The chocolate confectionery of the present invention includes a marshmallow, a cocoa powder layer that covers the surface of the marshmallow, and a chocolate layer that covers the surface of the cocoa powder layer. The chocolate confectionery provided by the present invention has marshmallow as a main component, and the outer layer is sequentially covered with cocoa powder and chocolate. Marshmallow saccharides are easy to preserve because they do not dent and are difficult to damp. More importantly, the chocolate confectionery of the present invention can be eaten directly and enjoy multiple tastes of chocolate, cocoa and marshmallows, and when hot water is poured, the chocolate melts and the cocoa powder dissolves It becomes a cocoa-flavored drink and an attractive drink with marshmallows on the surface.

FIG. 1 is a perspective view showing a chocolate confectionery according to an embodiment of the present invention.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited thereby.

  A chocolate confectionery according to an embodiment of the present invention includes a marshmallow 1, a cocoa powder layer 2 that covers the surface of the marshmallow 1, and a chocolate layer 3 that covers the surface of the cocoa powder layer 2.

  Please refer to FIG. FIG. 1 is a perspective view showing a chocolate confectionery according to an embodiment of the present invention. In FIG. 1, 1 is a marshmallow, 2 is a cocoa powder layer, and 3 is a chocolate layer.

  A chocolate confectionery according to an embodiment of the present invention has a marshmallow 1 as a center and is sequentially covered with a cocoa powder layer 2 and a chocolate layer 3. Since it has the marshmallow 1 in the center of chocolate confectionery, the first kind of flavor is provided to the chocolate confectionery, and the appearance becomes attractive when the chocolate confectionery is immersed in hot water. The marshmallow 1 of the present embodiment is a general marshmallow, but may be a sugar-free marshmallow. The above-mentioned marshmallow 1 is made by simmering the saccharide raw material to make syrup, adding the gelatin solution after stirring up and stirring at high speed, then adding the pigment and fragrance, stirring, pouring into the mold and drying. . The Brix value of the marshmallow 1 of this embodiment is 80 ° ± 1 °.

  The cocoa powder layer 2 of the present embodiment covers the surface of the marshmallow 1, provides a second flavor to the chocolate confectionery, and can obtain a main flavor when the chocolate confectionery is soaked in hot water. Cocoa powder is attached to the marshmallow 1 of the present embodiment, and the surface of the marshmallow 1 is covered with the cocoa powder to form the cocoa powder layer 2. In order to increase the flavor of the cocoa powder layer 2, the cocoa powder layer 2 of the present embodiment may include cocoa powder, sugar powder, milk powder, a fragrance, and a stabilizer.

  The chocolate confectionery of this embodiment covers the surface of the cocoa powder layer 2 with the chocolate layer 3, and provides the chocolate confectionery with a third flavor. The chocolate layer 3 of the present embodiment is made of chocolate having a melting point of 28 to 32 ° C., and when the chocolate confectionery is dipped in hot water, the dissolution rate is fast and dissolves uniformly. The chocolate confectionery of the present embodiment forms the chocolate layer 3 by attaching the cocoa powder to the marshmallow 1, treating the melted chocolate, and adhering the chocolate onto the cocoa powder layer 2 and cooling it.

  As can be seen from the above, the chocolate confectionery of the present invention includes the marshmallow 1, the cocoa powder layer 2 that covers the surface of the marshmallow 1, and the chocolate layer 3 that covers the surface of the cocoa powder layer 2. The chocolate confectionery of the present invention has marshmallow 1 as a main component, and its outer layer is sequentially covered with cocoa powder and chocolate. The sugar of Marshmallow 1 does not dent and is difficult to store, so it is easy to store. More importantly, the chocolate confectionery of the present invention can be eaten directly and enjoy multiple tastes of chocolate, cocoa and marshmallows, and when hot water is poured, the chocolate melts and the cocoa powder dissolves It becomes a cocoa-flavored drink and an attractive drink with marshmallows on the surface.

The preferred embodiments of the present invention have been disclosed as described above so that those skilled in the art can understand them, but these do not limit the present invention in any way. Various changes and modifications can be made without departing from the spirit and scope of the present invention. Accordingly, the scope of the utility model registration claim of the present invention should be broadly interpreted including such changes and modifications.

1 Marshmallow 2 Cocoa powder layer 3 Chocolate layer

Claims (3)

With marshmallows,
A cocoa powder layer covering the surface of the marshmallow;
And a chocolate layer covering the surface of the cocoa powder layer.   The chocolate confectionery according to claim 1, wherein the marshmallow is a sugar-free marshmallow.   The chocolate confectionery according to claim 1, wherein the chocolate layer is made of chocolate having a melting point of 28 to 32 ° C.

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