KR100971740B1 - A manufacturing method of chocolate using a Bokbunja - Google Patents

Abstract

The present invention comprises the steps of liquefying the dark chocolate powder and white chocolate powder by melting at a temperature of 50 ~ 55 ℃ each; Cooling the liquefied dark chocolate liquid while tempering to 28 ° C., and then stabilizing the liquid liquefied dark chocolate liquid to 32 ° C .; Adding whipped cream and cacao butter, bokbunja powder and extract to the liquefied white chocolate liquid and mixing the mixture uniformly, and then adding bokbunja fragrance extract and pouring into a predetermined mold to solidify; It relates to a chocolate manufacturing method using a bokbunja comprising; coating on the outer circumferential surface of the solidified white chocolate with the dark chocolate prepared in the above-mentioned step and curing;

The chocolate prepared as described above allows the consumer to easily consume the physiologically active ingredients contained in the chocolate and the pharmacological ingredients of the bokbunja at the same time. Not only can they be easily consumed for snacks, but the taste, aroma and color that are optimized for consumers' tastes can be enhanced to enhance their marketability.

Bokbunja, Chocolate, Whipped Cream, Kakaover

Description

A manufacturing method of chocolate using a Bokbunja}

The present invention relates to a method of manufacturing chocolate using bokbunja, and more particularly, to easily take both pharmacological components and physiologically active ingredients of chocolate by eating easily for men and women, young and old, especially children. At the same time, the present invention relates to a method for preparing chocolate using bokbunja which can maintain the taste and aroma of chocolate and increase consumer preference.

Chocolate refers to food processed by adding other foods or food additives to cacao ingredients (cacao butter, cacao mass, cacao powder, etc.) obtained from the seeds of Theobroma cacao tree.

These chocolates are largely divided into dark, milk and white chocolate according to the content of processed cacao, and dark chocolate, which has been favored by a wide range of age groups, contains 45% or more and 5% or less milk powder of cacao processed products including cacao paste. .

Studies have shown that the flavonoid, an antioxidant rich in dark chocolate, is known to prevent cardiovascular disease, improve the condition of coronary artery disease, and lower blood pressure. Dark chocolate intake increases blood HDL levels. It has been reported to have body fat and antioxidant effects.

As the well-being wind and dark chocolate's nutritional value and physiological activity are known, the demand for products increases rapidly, leading to the expansion of the chocolate market, product diversification, and luxury.

On the other hand, Rubus coreanus Miquel is a larch tree belonging to the genus Rose and Raspberry, which grows at the foot of the mountain. It is used as coreanus Miq. Its main habitat is wild in Jeju, Jeonnam, Jeonbuk, Chungnam (Gyeryongsan), Chungbuk, Gyeongnam, and Hwanghae, and is distributed in Japan and China.

These bokbunja have the properties of flat, taste sweet, sour and non-poisonous, according to the herbaceous tree, Dongbobogam, medicinal herb to pharmacology from ancient times. It is said to be effective in clearing blood and helping to recover from fatigue due to overwork, to show the liver and brighten the eyes, to help the body to stay calm, and to grow the hair. It has been used as a major medicine.

In addition, it has been shown to perform excellent pharmacological action in modern medicine, which is the active ingredient of bokbunja fruit, which is composed of several flavonoids including tannin, other organic acids, alcohols, hydrocarbons, etc. Increasing immune activity, increasing antioxidant activity, stimulating hormone secretion, inhibiting hepatitis B virus, weight control effect, etc. have been reported. The effect of bokbunja on the proliferation and differentiation activity of osteoblasts was investigated. It was reported to be high.

In particular, recently, various physiological activities such as anti-cancer activity, immune enhancement, antioxidant and antibacterial activity have been revealed, and research on bokbunja has been actively conducted in various fields, and among them, research on the development of processed food using bokbunja is also actively underway. It is a state.

However, processed foods using Bokbunja, which have been studied so far, are limited to Bokbunjaju, rice cakes, fruit flakes, white bread, dried noodles, etc., and research on confectionery that can be easily consumed for snacking by young and old, especially children, is still inadequate. to be.

Accordingly, the inventors have studied to develop snack foods that can be easily consumed by young and old by adding bokbunja to dark chocolate containing a functional substance and a physiologically active ingredient as described above.

Therefore, the present invention is to solve the above problems, it is possible to take the pharmacological components of the bokbunja by adding bokbunja in the process of manufacturing a chocolate containing a bioactive component, men and women of all ages, especially children easy to snack It is an object of the present invention to provide a method for producing chocolate using bokbunja that can be ingested.

Another object of the present invention is to provide a chocolate using bokbunja by the above production method.

According to an aspect of the present invention,

Melting and liquefying the solid dark chocolate powder and the white chocolate powder at a temperature of 50 to 55 ° C., respectively; Cooling the liquefied dark chocolate liquid while tempering to 28 ° C., and then stabilizing the liquid liquefied dark chocolate liquid to 32 ° C .; Adding whipped cream and cacao butter, bokbunja powder and extract to the liquefied white chocolate liquid and mixing the mixture uniformly, and then adding bokbunja fragrance extract and pouring into a predetermined mold to solidify; It is an object of the present invention to provide a method for producing chocolate using bokbunja comprising the; step of curing after coating the dark chocolate prepared in the above-mentioned step on the outer peripheral surface of the solidified white chocolate.

In addition, the present invention in the manufacturing method as described above, 100 to 150 parts by weight of whipped cream, 30 to 50 parts by weight of cacao butter, 20 to 30 parts by weight of bokbunja extract, bokbunja powder 3 with respect to 300 parts by weight of the liquid white chocolate Another object of the present invention is to provide a method for preparing chocolate using bokbunja, characterized in that the addition of -8 parts by weight, bokbunja fragrance extract 0.1 ~ 0.5 parts by weight.

Another object of the present invention is to provide a chocolate using bokbunja, characterized in that the bioactive component of the chocolate and the pharmacological components of the bokbunja at the same time by the manufacturing method as described above.

As described above, the chocolate using the bokbunja according to the manufacturing method of the present invention enables the consumer to easily consume the physiologically active ingredients of the chocolate and the pharmacological ingredients of the bokbunja at the same time, and the unique taste of the chocolate does not appear without the unique sour taste of the bokbunja. It does not harm, young and old, especially children can easily ingest for snacks, as well as have the taste, aroma, and color optimized to the taste of the consumer brings the effect of enhancing the commerciality.

Hereinafter, the present invention will be described in more detail.

1 is a view showing a process chart for manufacturing a chocolate of the present invention, with reference to this, look at the chocolate manufacturing method of the present invention as follows.

First, the solid dark chocolate powder and the white chocolate powder are dissolved at a temperature of 50 to 55 ° C. to liquefy. The difference between the dark chocolate and the white chocolate is classified according to the content of cocoa powder, and other cacao varieties and cacao. Although there is a difference in the content of butter, this division is to be distinguished by conventional standards, so in the present invention will be referred to as dark chocolate powder and white chocolate powder by this common name.

Among the chocolates liquefied as described above, the dark chocolate liquid is cooled while tempering (tempering) to 28 ° C., and then stabilized to maintain the heated state to 32 ° C. again.

In addition, whip cream and cacao butter, bokbunja powder and concentrate were added to the white chocolate liquid liquefied in the previous step, mixed uniformly, and finally, additional bokbunja fragrance extract was added to a predetermined mold. Pour and solidify.

The bokbunja powder used at this time is preferably used to freeze the harvested bokbunja fruit rapidly dried at -80 ℃ and then dried in a freeze-drier, which has little destruction or loss of pharmacological components contained in the bokbunja and has a unique taste and aroma Because you can keep fresh. In addition, the bokbunja concentrate refers to the solution of the concentrated bokbunja powder through hot water extraction, etc., bokbunja flavor extract can be used as a substitute for bokbunja liquid concentrated juice.

On the other hand, the mixing ratio of each raw material mixture in the above step is 100 to 150 parts by weight of whipped cream, 30 to 50 parts by weight of cacao butter, 20 to 30 parts by weight of bokbunja extract, bokbunja powder 3 to 8 parts by weight of liquid white chocolate By weight, it is preferable to add 0.1 ~ 0.5 parts by weight of the bokbunja fragrance extract, such a blending ratio to maintain the original taste and aroma of the conventional chocolate because the final produced chocolate does not contain the unique taste of bokbunja At the same time it is optimized according to the preference of the consumer through the embodiments described later.

The mixture of the white chocolate blended as described above is poured into a predetermined mold and left for a predetermined time to solidify. Then, the solidified white chocolate is coated on the outer circumferential surface of the white chocolate with the dark chocolate prepared in the above-mentioned step, and then cured again. Done.

As such, by coating the dark chocolate on the outside of the white chocolate so as to form a double, the sweetness of the white chocolate located inside and the bitter taste of the dark chocolate located on the outside can be increased at the same time to increase the taste of the product. However, the coating amount or coating area of the dark chocolate may vary depending on the taste of the consumer, and thus does not have a limited range.

Chocolate made by using the bokbunja prepared through the manufacturing method as described above, even if the bokbunja having a pharmacological ingredient added to the chocolate containing the physiologically active component does not appear the unique sour taste of the bokbunja and does not harm the aesthetic taste of chocolate, especially children They can be easily ingested for snacks, as well as to have a taste, aroma, and color optimized to the taste of the consumer to improve its marketability.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Manufacture example 1>

530 g of solid dark chocolate powder and 300 g of white chocolate powder were respectively liquefied by melting at a temperature of 55 ° C., and then the liquefied dark chocolate liquid was cooled while tempering to 28 ° C., and then stabilized again to 32 ° C. White chocolate liquid was added to the whipped cream and the cacao butter, bokbunja powder and extract as shown in Table 1 and mixed uniformly, and added to the bokbunja fragrance extract and poured into a mold to solidify the solidification, Dark chocolate was coated on the outer circumferential surface of the prepared white chocolate to a thickness of 0.15 cm, and then cured to prepare bokbunja chocolate.

White
chocolate (g) Whipped cream (g) cacao
Butter (g) Bokbunja
Extract (g) Bokbunja
Powder (g) Bokbunja Incense
Extract (g) Preparation Example 1 300 130 40 60 - 0.3 Preparation Example 2 300 130 40 30 10 - Preparation Example 3 300 130 40 30 10 0.3 Production Example 4 300 130 40 30 5 0.3

&Lt; Example 1 >

For the bokbunja chocolate prepared as in Preparation Examples 1 to 4, 10 children between 5 and 14 years old, 10 teenagers between 14 and 19 years old, and 10 adult males and females were subjected to fragrance, color, sweetness, texture and Five items, such as overall preference, were evaluated using the Likert 5-point scoring test. The rating is divided into five points for the best, three points for the normal, and one point for the very bad. The results are shown in Table 2 below. At this time, in order to provide each sample at the same time, and to ensure that the sensory characteristics of all samples do not affect the next sample, rinse your mouth before each sample evaluation and take a rest for 10 minutes before testing the sensory test of the samples. Was carried out.

Inspection items Preparation Example 1 Preparation Example 2 Preparation Example 3 Production Example 4 incense 2.73 ± 1.10 3.20 ± 0.94 ^bc 3.80 ± 0.78 ^ab 4.33 ± 0.49 ^a Color 2.40 ± 1.18 ^b 3.33 ± 1.11 ^a 3.67 ± 0.90 ^a 3.80 ± 0.78 ^a Sugar content 2.93 ± 0.96 3.27 ± 0.96 3.53 ± 1.06 3.60 ± 0.74 Texture 4.07 ± 0.88 ^a 2.73 ± 0.96 ^b 3.07 ± 1.10 ^b 3.20 ± 1.08 ^b General Symbol 2.40 ± 1.18 ^b 3.07 ± 1.10 ^ab 3.67 ± 0.90 ^a 3.87 ± 0.99 ^a

As shown in Table 2, first, in the perfume sensory evaluation, Preparation Example 4 having a high content of bokbunja concentrate (flavor) showed a significantly higher score, and in case of chromaticity, Preparation Example 4 showed the most unique color of Bokbunja. A high score, low redness, and high brightness of light purple preparation example 1 (60 g of bokbunja extract, no powder) showed a significantly lower preference, and there was no significant difference between the other preparations.

In addition, the sensory evaluation of sugar did not show a significant difference enough to distinguish the preference of sweetness, as the results of sugar measurement were not significant, and in the texture, the moisture content was significantly high and the hardness was low. Example 1 showed high preference. In the general preference, Preparation Example 4 was the highest and showed a significant difference from Preparation Example 1.

As a result, the chocolate recipe that can feel the soft texture while having the unique flavor and color of Bokbunja was found that Preparation Example 4 is most suitable.

1 is a view showing a process for producing a chocolate of the present invention

Claims (3)

delete Dissolving the dark chocolate powder and the white chocolate powder at a temperature of 50-55 ° C., respectively, to liquefy; Cooling the liquefied dark chocolate liquid while tempering to 28 ° C., and then stabilizing the liquid liquefied dark chocolate liquid to 32 ° C .; 100 to 150 parts by weight of whipped cream and 30 to 50 parts by weight of cacao butter, 3 to 8 parts by weight of bokbunja powder and 20 to 30 parts by weight of bokbunja extract are added to 300 parts by weight of the liquefied white chocolate liquid. After mixing, adding 0.1 ~ 0.5 parts by weight of bokbunja fragrance extract with respect to 300 parts by weight of liquid white chocolate and poured into a predetermined mold to solidify; Coating on the outer circumferential surface of the solidified white chocolate with the dark chocolate prepared in the above-described step and curing. A chocolate using bokbunja prepared by the manufacturing method of claim 2, which can simultaneously take the bioactive ingredient of chocolate and the pharmacological ingredient of bokbunja.

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