KR101298331B1 - Method of manufacturing chocolate using rice - Google Patents

Abstract

Chocolate preparation method using a rice according to the present invention, the raw material preparation step of preparing a liquid chocolate consisting of a dry rice powder consisting of 100㎛ to 300㎛ and cocoa mass, whole milk powder, sugar and sugar alcohols; A mixing step of mixing the rice powder and the liquid chocolate, each of which was prepared in the raw material preparation step, in a weight ratio of 1: 1, and then dipping and mixing chitosan oligosaccharides; A molding step of putting the mixture completed in the mixing step into a mold of a predetermined shape and pressing the mixture to form a mold; It characterized in that it comprises a; aging step of aging the molded product molded in the forming step for 10 to 20 minutes at a temperature of 12 ~ 16 ℃.
Therefore, the present invention can be used as a meal, while eating the chocolate to stimulate the taste and the nutrients beneficial to the human body while feeling the satiety, while maintaining the unique aesthetics of chocolate and rice, respectively, It can be enjoyed and, furthermore, to increase the consumption of rice and increase the farm income.

Description

Chocolate manufacturing method using rice {Method of manufacturing chocolate using rice}

The present invention relates to a method of manufacturing chocolate using rice, and more particularly, to manufacture chocolate using rice, which induces consumers to consume chocolate that stimulates the taste and rice that is beneficial to the human body and makes you feel full. It relates to a chocolate manufacturing method using rice.

In general, chocolate is a confectionery made by mixing cacao beans, cacao fat, powdered milk, sugar, and flavors with cacao beans. The melting point of cacao fat is sweet. Because of its proximity, it is easy to melt and eat as soon as you put it in your mouth. These chocolates are sold in large quantities.

However, chocolate has a disadvantage in that it is easy to cause obesity and tooth decay due to sweet sugar, can contain a large amount of caffeine, can cause withdrawal, and is particularly sweet, which is limited to children and young women.

Accordingly, attempts have been made to supplement the drawbacks of such chocolates by adding other ingredients to the chocolate.

On the other hand, in recent years, as the standard of living of the modern people improves, consumers' preferences for food are diversified and advanced, and there is a tendency to prefer processed foods made of meat and flour that are easy to cook and have high taste for taste. The consumption of food is increasing as a substitute for meals due to the tendency of modern people to seek convenient eating habits and the eating pattern changed into westernization.

Increasing consumption of processed foods in lieu of these meals will necessarily result in a reduction in the consumption of grains such as rice used as staple food.

As the consumption of domestic grains shrinks gradually, grain production does not decrease so much that the inventory rate is increasing day by day, which is a big problem for the country and farmers, and processed foods using rice as the main ingredient to overcome these problems. Development is ongoing.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to prepare a chocolate using the rice by stimulating the taste to consumers by eating the rice to feel the satiety and beneficial to the human body It can be used as a meal substitute to neutralize the sweetness of the chocolate to the rice to provide a method for manufacturing chocolate using the rice, characterized in that enjoyed by all ages.

In order to achieve the above object, the chocolate manufacturing method using the rice according to the present invention, a liquid consisting of a dry rice powder consisting of 100 ㎛ to 300 ㎛ and cocoa mass, whole milk powder, sugar and sugar alcohols Raw material preparation step of preparing a chocolate; A mixing step of mixing the rice powder and the liquid chocolate, each of which was prepared in the raw material preparation step, in a weight ratio of 1: 1, and then dipping and mixing chitosan oligosaccharides; A molding step of putting the mixture completed in the mixing step into a mold of a predetermined shape and pressing the mixture to form a mold; A maturing step of aging the molded product molded in the molding step at a temperature of 12 ~ 16 ℃ for 10 to 20 minutes; including, but the coating to form a coating layer consisting of rice powder on the surface of the chocolate completed through the aging step Step is included, and the rice powder used in the raw material preparation step and coating step may be any one of white rice or brown rice, characterized in that used by mixing white rice, brown rice.

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The chocolate manufacturing method using the rice according to the present invention as described above is manufactured with the main ingredients of rice having a beneficial ingredient to the human body and chocolate containing sweet texture and sugar to give a sweet taste, In addition to having a nutritious ingredient that is beneficial to the human body, rice that makes you feel full can be used as a substitute for meals, while maintaining the unique aesthetics of chocolate and rice, so you can enjoy all ages. By doing so, it is possible to increase farm income.

In addition, since the coating layer made of rice powder is formed on the finished chocolate according to the present invention, the coating layer has an effect of providing a crispy texture to the chocolate to improve the quality of the product.

In addition, since the rice powder used in the present invention may be any one of white rice or brown rice, or may be used by mixing white rice and brown rice, it is possible to appeal to consumers by diversifying the product by varying the taste and color of chocolate. There is.

1 is a flow chart showing a chocolate manufacturing method using rice according to the present invention,
Figure 2 is a flow chart illustrating a chocolate manufacturing method using a rice containing a coating process according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a flowchart illustrating a chocolate manufacturing method using rice according to the present invention, as shown in FIG. 1, a chocolate manufacturing method using rice according to the present invention includes a raw material preparation step (S100) and a mixing step (S200). , Forming step (S300), the aging step (S400) is performed by sequentially.

Raw material preparation step (S100) is a step of preparing a raw material for manufacturing chocolate, more specifically, a step of preparing a rice powder and liquid chocolate, which is the main material of the chocolate produced according to the present invention.

The rice powder prepared in the raw material preparation step (S100) is made of fine powder by pulverizing the dried rice in a dry state, and more preferably, the particle diameter of the rice powder is made of 100㎛ to 300㎛.

And the liquid chocolate to be prepared in the raw material preparation step (S100) to melt the chocolate made of cocoa mass, whole milk powder, sugar and sugar alcohols to make the liquid.

The reason for limiting the grain size of the rice powder to 100㎛ to 300㎛ is that if the grain size of the rice powder is formed to 300㎛ or more chocolate hardness of the chocolate containing the rice powder is too strong to be uncomfortable to eat, but the softness of the chocolate is lost Its value is lowered, and if the particle diameter of the rice powder is formed to 100㎛ or less to compensate for the disadvantage that the crispy texture due to the rice powder is reduced.

That is, when the particle diameter of the rice powder is limited to 100 μm to 300 μm according to the present invention, the softness of the chocolate can be preserved while the chewing texture of the chocolate powder improves the aesthetics.

In the mixing step (S200), the rice powder and the liquid chocolate mixed in the raw material preparation step (S100) are mixed at a weight ratio of 1: 1, respectively, and then, by dipping and mixing chitosan oligosaccharides, the water is mixed with the rice powder and the liquid chocolate. To be contained.

The reason why the rice powder is mixed in the same weight ratio as the liquid chocolate is to give the chocolate a crispy texture. In the case where the rice powder is mixed in the same weight ratio as the chocolate, the sweetness is reduced by dipping chitosan oligosaccharides. Allow sweetness to be maintained.

In addition, by adjusting the addition rate of the oligosaccharides to control the sweet taste it is possible to manufacture a chocolate to suit the taste of various age groups.

Molding step (S300) is a step of molding the appearance of the chocolate by pressing the mixture having a mold of the size and shape to be molded, and put the mixture completed in the mixing step (S200) into a mold and pressurize the mixture .

Here, the pressurizing of the mixture is preferably pressurized by pressing means for molding a common chocolate, and the pressing force applied to the mixture through the hydraulic means is such that the thickness of the mixture is formed to be about 1 cm, According to the amount, the pressing force of the pressing means is variable. In addition, it will be apparent that the thickness of the mixture is varied by adjusting the pressing force of the pressing means.

And the size of the mold may be formed in a bite size and is formed in various sizes, such as chocolate on the market to enable a variety of sizes to be molded in the molding step (S300).

The aging step (S400) is a low-temperature aging for 10 to 20 minutes at a temperature of 12 ~ 16 ℃ for stable solidification of the molded product formed in the molding step (S300).

Since the molded product before the aging step (S400) is molded, it does not affect the breakage of the molded product, but when the aging temperature is low by setting the aging temperature and aging time in the aging step (S400), the rice powder and the liquid chocolate are Condensation phenomenon caused by the immersed chitosan oligosaccharide is generated, and when the aging temperature is high, the crystallinity of the molding is not stable, so that the shape of the molded article is changed or collapsed in the molding step (S300).

The molded product undergoes the aging step (S400) is made of a chocolate state that can be directly eaten by the user is to complete the manufacturing of the chocolate through the packaging process.

Therefore, the chocolate produced through the above steps is manufactured by using chocolate to make chocolate using rice to stimulate consumers' taste and the nutritional ingredients beneficial to the human body to feel satiety while being used as a meal replacement By maintaining the unique aesthetics of chocolate and rice, you can enjoy all ages, and further increase the consumption of rice by increasing the farm household income.

Here, as shown in Figure 2 includes a coating step (S500) for forming a coating layer made of rice powder on the surface of the chocolate completed through the aging step (S400), and the coating layer formed in the coating step (S500) While giving the chocolate a crunchy texture, the coating layer made of rice powder on the surface of the chocolate has the effect of improving the quality of the product.

And the thickness of the coating layer coated in the coating step (S500) is a ratio of the thickness of the coating layer formed on the upper, lower, left, and right surfaces of the chocolate and chocolate, respectively, through the aging step (S400) to 10: 1 To be formed, that is, the thickness of the coating layer formed on the upper, lower, left, and right surfaces of the chocolate is 1 mm, respectively, when the thickness of the completed chocolate through the aging step (S400) is assumed to be 1 cm.

The reason for limiting the thickness of the coating layer is because it is an optimal thickness that can maintain the crispy texture of the chocolate to the maximum and at the same time maintain the soft texture and aesthetic taste of the chocolate.

Here, the rice powder used in the raw material preparation step (S100) and the coating step (S500) may be any one of white rice or brown rice, or may be used by mixing white rice and brown rice to vary products by varying the taste and color of chocolate. It will be effective to appeal to consumers.

Raw material preparation stage: S100 Mixing stage: S200
Forming step: S300 Ripening step: S400
Coating step: S500

Claims (3)

Raw material preparation step (S100) of preparing a liquid chocolate consisting of a dry rice powder and cocoa mass, whole milk powder, sugar and sugar alcohols consisting of 100㎛ to 300㎛;
A mixing step (S200) of mixing the rice powder and the liquid chocolate, each of which is completed in the raw material preparation step (S100), by immersing chitosan oligosaccharides in a weight ratio of 1: 1;
A molding step (S300) of putting the mixture completed in the mixing step (S200) into a mold of a predetermined shape to pressurize the mixture;
It comprises a; aging step (S400) for aging the molded product molded in the molding step (S300) for 10 to 20 minutes at a temperature of 12 ~ 16 ℃;
It includes a coating step (S500) of forming a coating layer consisting of rice powder on the surface of the chocolate completed through the aging step (S400),
Raw material preparation step (S100) and the coating step (S500) used in the rice powder may be any one of white rice or brown rice, chocolate manufacturing method using rice, characterized in that used by mixing white rice, brown rice. delete delete

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