KR101739238B1 - Preparing Method for Red Jinseng Truffle Chocolate and the Red Jinseng Truffle Chocolate thereof - Google Patents

Abstract

The present invention relates to a manufacturing method for a red ginseng truffle chocolate and a red ginseng truffle chocolate thereof. According to the present invention, the manufacturing method for a red ginseng truffle chocolate includes: a step of filling a liquid or gel filling material formed as a restorative herbal medicine or a red ginseng choux or a red ginseng concentrate or a diluted solution through an upper opening of a truffle shell; a step of sealing the upper opening of the truffle shell by using molten chocolate after freezing the surface of the filling material or sealing the upper opening of the truffle shell by injecting and hardening the molten agar containing sugar; and a step of coating the surface by depositing the truffle shell in which the upper opening is closed in the molten chocolate and picking out the truffle shell. According to the present invention, the red ginseng truffle chocolate has excellent health functionality and a nutritional property, which can be popularized by enabling a person to conveniently and simply take, in a good taste, a health functional food such as the restorative herbal medicine, the red ginseng choux, the red ginseng concentrate, or the diluted solution, which are difficult to take due to the unique bitter taste and smell. An adjacent area to the opening of the truffle shell is not filled with the chocolate, and the thickness of the shell is fixed. So, the red ginseng truffle chocolate provides smoothness in an initial bite and a good texture. Also, the red ginseng truffle chocolate can be packed and purchased in a small quantity, thereby having high convenience for usage and high economic feasibility.

Description

Description: TECHNICAL FIELD The present invention relates to a preparation method of red ginseng truffle chocolate and a red ginseng truffle chocolate,

The present invention relates to a process for producing red ginseng truffle chocolate and a red ginseng truffle chocolate. More particularly, the present invention relates to a process for producing red ginseng truffle chocolate by making a chocolate as a truffle shell in the form of a capsule having an opening at the upper end thereof, Red ginseng choux, or jelly candy into a truffle shell, cooling the openings with chocolate or sealing them with agar without cooling, coating them with chocolate, topping them with chocolate of different colors and decorating them, The effective red ginseng solution which can popularize the health functional foods such as red ginseng juice and kyangokgyo which have difficulty in eating or taking due to the unique bitter taste and odor due to eating or taking, can be easily and comfortably consumed with good texture and can be popularized. And And the red ginseng liquid truffle chocolate.

According to historical records, chocolates are based on the use of cocoa beans from Central America in the Mayan civilization as ground beverages, and in the Americas, as a spicy chocolate drink called xocolatl with flavors such as vanilla and chili.

On the other hand, the food definition of chocolate is roasted cocoa seeds, and it is mixed with milk, butter, sugar, spices, and other confectionery, or candy made of chocolate or chocolate, Refers to a beverage made by mixing chocolate. According to the Food Code, cocoa processed products or chocolates are cocoa mass, cocoa butter, cocoa powder, or food or food additives obtained from the seeds of Theobroma cacao Processed chocolate, sweet chocolate, milk chocolate, family milk chocolate, white chocolate, semi-chocolate, and processed chocolate.

Cocoa mass is obtained by roasting cocoa fruit and then crushing only the cocoa nibs from which the shells and embryos have been removed. The cocoa butter is obtained by removing the shell and embryo of the cocoa fruit, And the cocoa powder is obtained by squeezing the cocoa mass and squeezing the cocoa butter into powder.

The processing of chocolate is carried out by roasting cacao beans, removing the shells and embryos to separate the cocoa nibs as an end product, grinding the cocoa nibs to obtain a cocoa mass which is then ground to obtain cocoa mass, The process of mixing and grinding milk, lecithin, and fragrance is added, followed by kneading for a long time using a conche, thereby improving the gloss, flavor and texture of the chocolate. Then, the fatty acids of the cocoa butter were combined with each other to make the tissues dense to perform a tempering process to obtain gloss, shape stability, oral fusing property, step property, etc., In addition, moldings for defoaming, cooling for curing by passing through cooling tunnels, and demoulding for removing chocolate from the mold were carried out Next, wrapping the chocolate with a moisture-proof wrapping paper is followed by aging the packed chocolate for 7 to 10 days in a storage room at a temperature of about 18 ° C and a relative humidity of about 50% or less.

Generally, the chocolate is classified into dark or black couverture chocolate in which the cocoa solid content is not less than 35% by weight (no fat-free cocoa solid content of 14% by weight or more), cocoa butter is not less than 18% A sweet chocolate having a cocoa content of 30 wt% or more (non-fat cocoa solid content of 12 wt% or more) and cocoa butter of 18 wt% or more, a milk chocolate having a cocoa solid content of 25 wt% or more and a milk solids content of 12 wt% A family milk chocolate having a solid content of 20% by weight or more and a milk solids content of 20% by weight or more, white chocolate having a milk solid content of at least 20% by weight and having a milk solid content of at least 14% by weight, and quasi-chocolate having a cocoa solid content of at least 7% by weight .

In addition, the chocolate may be in the form of a solid chocolate, which is formed by using only natural chocolate, or a material containing hazelnut or almond, fried rice, pralines, or almond dough by using a mold, Made with shells or truffle chocolate, dolls or animals with cream, jam, nuts, fruit, etc., covered with chocolate, covered with hollows, The chocolate is classified as hollow chocolate, pan-work chocolate in the form of nuts or candy which is the central part in a spinning pot, and granulated chocolate such as Ganache chocolate, Praline chocolate, Praliné, and a variety of alcoholic beverages.

Recent studies on chocolate have shown that chocolate contains an abundance of polyphenols, which are antioxidants, to inhibit free radicals such as arteriosclerosis, cancer, and aging, and lower blood pressure, which can lead to cardiovascular diseases such as angina and myocardial infarction And hypertension. It is also effective in improving the blood flow of the brain according to the improvement of the blood flow to the elderly, and it is reported that it alleviates fatigue and stress, increases concentration, and is effective in improving nervous stability and depression.

In addition, since chocolate has been well-balanced in various nutrients, it has been favored as a nutrition or tonic for a long time. Recently, as the nutritional value and physiological activity of chocolate are known, And has been leading to higher quality and higher quality.

On the other hand, Red Ginseng is produced by selecting only high quality ginseng from six years old ginseng (Panax ginseng CA Meyer (Panax schinseng Nees)) and drying it to dry it to have a moisture content of 14% or less. Hydrolysis by heat causes a component different from that of ginseng or white ginseng. Specifically, malonyl-ginsenosides Rb ₁ , Rb ₂ , Rc and Rd present in white ginseng are produced, and at the C-20 position of ginsenoside 20 (S) -gincenoside Rg ₃ , 20 (R) -ginnenoside Rg ₂ , 20 (S) -ginenoside in which the mannyl group is released, or the hydroxyl group is isomerized at the C- Rb ₂ , 20 (R) -ginsenoside Rh _1. These red ginseng-specific ginsenosides have been shown to inhibit cancer, inhibit tumor growth, decrease blood pressure, protect brain cells, antithrombosis, It has been found that there is an excellent effect.

As a general efficacy of red ginseng, it has a high antioxidant activity, and the ginsenoside contained in it improves the symptom improvement effect of the central nervous system such as anxiety neurosis, insomnia and depression state, improvement of learning function and memory, It improves nonspecific bio-resistance against external harmful factors, normalizes living body against physical, chemical, and biological external changes, and promotes blood glucose lowering function, detoxification promoting action, protection of liver damage, It has been reported that there are various pharmacological effects such as cytoprotective action and cardiac function strengthening action, blood cholesterol lowering action, blood pressure control action, cancer cell metastasis and antitumor effect against anticancer drugs.

In addition, red ginseng is widely manufactured and marketed in the form of concentrate such as red ginseng juice or red ginseng juice in order to increase its feeding and absorption. It is diluted to be eaten as a beverage or added to various foods for the purpose of health promotion, It has bitter taste.

Conventional techniques related to chocolate using ginseng or red ginseng are described below.

Korean Registered Patent No. 10-0435995 (registered on Mar. 3, 2004) discloses a milk product containing 10-15% by weight of milk, 4-12% by weight of fresh cream, 25-35% by weight of chocolate, 2-7% by weight of butter, 0.4% -1.2 wt.%, Ginseng or red ginseng powder 5-14 wt.%, Milk chocolate 20-50 wt.%, But this is not related to shell or truffle chocolate.

Korean Patent Registration No. 10-0769699 (registered on Oct. 17, 2007) is a chocolate herbal medicine mixed with chocolate with a bitter taste herbal medicine, wherein said herbal medicine is concentrated in a volume of 1 / 10-1 / 50 volume of herbal medicine A chocolate mixed medicinal preparation in which the concentrated medicinal liquid and the chocolate are mixed at a weight ratio of 1: 2 to 20 is prepared, and then a tempered chocolate is used to prepare a chocolate shell having a predetermined shape with an upper slot, The present invention discloses a KANASHO chocolate medicinal herb which is formed by pouring a mixed medicament into an upper slot of the shell and then forming a shell corresponding to the size of the upper slot using the tempered chocolate to form a shell-type chocolate outer cover layer.

However, in the above-mentioned prior art, there is no difference between the conventional truffle chocolate and its constitution in that a slurry-type chocolate blended herbal medicine mixed with a herbal liquid and chocolate is prepared, and it is filled in an inner shell and then covered with an outer skin.

Korean Patent Laid-Open Publication No. 10-2011-0059065 (published on June 2, 2011) discloses a red ginseng extract which is prepared by boiling scraped red ginseng, hot-air drying, secondly softening and softening, then immersing in a chocolate solution, Suggesting a method of manufacturing chocolate.

The above-mentioned prior art has the same basic structure as the truffle chocolate including nut and the like as a core material, except that the piece of red ginseng is softened two times and softened.

Korean Patent Laid-Open Publication No. 10-2015-0057104 (published on May 28, 2015) discloses a cosmetic composition comprising a skin consisting of a dark covering including cacao liquor, palatinose and cacao butter, and an outer skin covered with a cream, a red ginseng fermentation liquid, , And oligosaccharides. However, the composition of the sugar-free chocolate is the same as that of a typical truffle chocolate except that a fermented red ginseng solution is added.

Korean Registered Utility Model No. 20-0260969 (registered on Apr. 14, 2002) discloses a solid chocolate truffle shell layer having an injection port formed on its upper part and having an empty sphere or an elevated body and a certain space inside the truffle shell layer A solid gypsum which is formed by slowly cooling a mixture of sugar, water syrup and water contained so as to fill up the gypsum shell, a gypsum squeeze filled around the solid gypsum body, and a sphere formed to surround the shell of the truffle shell layer while sealing the inlet of the truchle shell layer, Or a skin layer of solid dark chocolate of an elevation type.

However, all of the above-mentioned conventional techniques do not relate to truffle chocolate filled with liquid or gelatinous red ginseng juice, jelly or jellyfish, and the amount of the filler filled in the truffle shells in all of them, The thickness of the chocolate in the region adjacent to the upper opening of the truffle shell becomes thicker than that of the remaining outer wall portion of the truffle shell because the chocolate is filled in the space between the opening portion of 60 to 90% and the packing, .

Korean Registered Patent No. 10-0435995 (Registered on Mar. 3, 2004) Korean Registered Patent No. 10-0769699 (registered on October 17, 2007) Korean Patent Laid-Open No. 10-2011-0059065 (published on June 2, 2011) Korean Patent Publication No. 10-2015-0057104 (published on May 28, 2015) Korean Registered Utility Model No. 20-0260969 (Registered on April 14, 2002)

Therefore, it is a first object of the present invention to provide a method for producing healthy foods, such as red ginseng concentrate or diluted solution thereof, red ginseng choux, or kyunggok, which is difficult for children or elderly people to eat or drink due to its unique bitter taste and odor The present invention provides a method for producing an effective ginseng truffle chocolate having excellent health functionalities and nutritional properties that can be popularized by allowing easy and convenient eating or taking.

A second object of the present invention is to provide a method for producing red ginseng truffle chocolate in which the thickness of the shell is constant and the initial chewing feeling is smooth and the texture is good since no chocolate is filled in the region adjacent to the opening of the truffle shell.

A third object of the present invention is to provide a method for producing red ginseng truffle chocolate which is easy to use and economical because it can be packed in a small quantity and can be purchased in small quantities.

A fourth object of the present invention is to provide red ginseng truffle chocolate produced by the above-described method for producing red ginseng truffle chocolate.

According to a preferred aspect of the present invention to achieve the first to third objects of the present invention as described above, (A) a red ginseng concentrate or a diluted solution thereof through an upper opening of a truffle shell (B) freezing the surface of the filler; and (C) filling the filler with a liquid or gel filler in an amount of 80 to 88% by volume of the shell space, ) Sealing the upper opening of the truffle shell with molten chocolate; and (D) preparing a sealed truffle shell by immersing the molten chocolate in the molten chocolate and then coating the surface of the truffle shell with the molten chocolate. Method is provided.

According to another preferred embodiment of the present invention, there is provided a method for manufacturing a red ginseng concentrate or a diluted red ginseng solution or a red ginseng solution thereof through a top opening of a truffle shell, (B) filling the top opening of the filled truffle shell with a molten agar containing sugar, wherein the liquid or gel filler is in the form of a paste, (C) a step of dipping the truffle shell with the openings in the molten chocolate after the dipping, and coating the surface of the truffle shell with the surface of the truffle shell.

Further, following the above-described chocolate coating step, the decorative step of topping or coating the chocolate with a different kind or color of the coated chocolate is carried out, and the truffle shell is formed of couverture chocolate or milk Chocolate or white chocolate, and the above-mentioned red ginseng diluent comprises the mixture of 25-40 wt% of the red ginseng concentrate and 60-75 wt% of the syrup, or 10-40 wt% of the red ginseng concentrate and the cacao nips A mixture of 30 to 45% by weight of water and 30 to 45% by weight of sugar or 10 to 30% by weight of a gelatinized red ginseng concentrate, 5 to 15% by weight of cacao nips powder and 65 to 85% by weight of syrup, A red ginseng shoe can be composed of 25 to 40 wt% of gelated red ginseng concentrate, 20 to 40 wt% of fresh cream, and 20 to 50 wt% of chocolate.

On the other hand, the agar containing sugar contains 1 to 5% by weight of agar, 15 to 25% by weight of sugar or starch syrup, and the remainder, which is melted at 80 to 90 ° C and then cooled to 40 to 42 ° C Thereby sealing the upper opening of the truffle shell.

The fourth object of the present invention can be achieved by the red ginseng truffle chocolate produced by the above-described production method.

The production method of red ginseng truffle chocolate according to the present invention and the red ginseng truffle chocolate according to the present invention are characterized in that a red ginseng concentrate or a diluted red ginseng or a red ginseng choux which is difficult for a child or an elderly person to eat or drink due to its unique bitter taste and odor, And the nutrient is excellent in health function and nutrition that can be popularized by allowing easy and convenient eating and taking of health functional foods such as a good texture. Since the area adjacent to the opening of the truffle shell is not filled with chocolate, So that the initial chewing feeling is smooth, the texture is good, and it is easy to use and economical because it can be purchased in a small quantity and small quantity.

1 is a schematic cross-sectional view showing an injection nozzle

Hereinafter, the present invention will be described in detail.

The term truffle shell used throughout this specification refers to a truffle shell having a cavity formed therein for use in the manufacture of truffle chocolate and having an opening in the upper end communicating with the cavity from outside, Is defined as a molded vessel and the shape and dimensions thereof are not limited and may be optionally selected and may be formed of couverture chocolate or milk chocolate or white chocolate and may also be commercially available in a variety of chocolate types, You can get things to have.

Also, the term red jinseng truffle chocolate used throughout the present specification refers to a red ginseng truffle chocolate which is selected from a liquid or gel-like red ginseng concentrate such as a red ginseng stock solution or a seaweed solution or a diluted solution thereof, or a red ginseng shou (choux) Is defined as meaning a chocolate product having a structure in which any one kind of filling material is filled in the truffle shell and the opening portion is closed with agar or chocolate containing sugar and the red ginseng itself or a form in which red ginseng slices are embedded Is defined as excluding.

A process for producing red ginseng truffle chocolate according to the first embodiment of the present invention is prepared by the following steps.

(A) Filling the filler into the truffle shell:

Through the upper opening of the truffle shell, the red ginseng concentrate or its diluted solution, red ginseng choux or liquor or gelatin filler is filled to occupy 80 to 88% by volume of the shell space.

In the present invention, the kind, weight, shape, shell thickness, etc. of the chocolate forming the truffle shell are not limited and may be optionally selected. Examples of the chocolate include couverture chocolate, milk chocolate, white chocolate, etc. In particular 22 to 28% by weight of cocoa butter, 15 to 23% by weight of milk or cream, 9 to 30% by weight of cocoa mass, and a chocolate shell of soy lecithin and milk fat as the remainder, Milk or cream of 20 to 25% by weight, white sugar of 3 to 8% by weight, and the balance may be a white shell of soybean lecithin and white sugar, the weight being generally 0.5 to 5 g, In particular, the thickness of the shell may be 1 to 1.5 g, and the thickness of the shell may be generally 1 to 5 mm, specifically, about 1.5 to 2.5 mm, and the shape may be various shapes using various types of molds , The most common include those other chains cylinder.

The filling material may be red ginseng concentrate commonly referred to as a so-called red ginseng solution or a shampoo, diluted with water with or without sugar, or variously formulated red ginseng shoe or kiyokoko. The filling material may be a viscous gel Liquid.

On the other hand, the red ginseng solution as a filler may be a diluted solution diluted with syrup, and may be a mixture of 25-40 wt% of a commercially available gelatinous red ginseng concentrate and 60-75 wt% of a syrup, 10-40 wt% of a red ginseng concentrate, A mixture of 30 to 45% by weight of water and 30 to 45% by weight of sugar, or a mixture of 10 to 30% by weight of a mixed gelatinous red ginseng concentrate, 5 to 15% by weight of cacao nips powder and 65 to 85% by weight of syrup, The mixture may be stirred at a temperature of about 60 to 80 DEG C, specifically about 70 DEG C, and homogeneously mixed and then cooled to 23 to 25 DEG C. [

The red ginseng shoe may be composed of 25 to 40% by weight of a commercially available gelatinous red ginseng concentrate, 20 to 40% by weight of fresh cream, and 20 to 50% by weight of chocolate, and is about 60 to 80 ° C, Deg.] C, and then cooled to 23 to 25 [deg.] C. However, the present invention is not limited thereto and may include various directional components and sweetness components.

The gypsum gypsum is not particularly limited in the present invention but may be, for example, 5 to 10% by weight of ginseng, 10 to 15% by weight of gypsum, 35 to 50% by weight of honey and 35 to 45% , And if necessary, 25 to 40% by weight of gypsum and 75 to 60% by weight of syrup may be homogeneously mixed at a temperature of about 60 to 80 ° C and then cooled to 23 to 25 ° C.

When filling the filling material with less than 80 volume% of the internal volume of the truffle shell, the amount of volume increase due to freezing, even if the surface or surface and inside of the filling material is frozen in the surface freezing step described later, In this case, when the opening of the opening is sealed by using the melted chocolate, the melted chocolate deeply penetrates into the inside of the opening and hardens, so that the upper part of the truffle shell is thickened (thickened) ), So that it becomes relatively hard and does not show a uniform texture and the opening may become hard, which is not preferable.

On the other hand, when the filler is filled in an amount exceeding 88 vol% of the volume of the internal space of the truffle shell, there is a risk of overflow phenomenon. In addition, when the surface, the surface and the inside of the filler are frozen in the surface freezing step, The filling material may protrude to the outside of the opening due to the increase of the volume due to the increase of the volume.

(B) Filling surface cooling stage:

After the filler is filled through the opening of the truffle shell so as to occupy 80 to 88% by volume of the shell space, it is immediately transferred to a freezer at -18 캜 or lower and allowed to stand for 3 to 30 minutes to freeze at least the surface layer of the filler, Thereby inducing volume increase due to freezing.

The volume increase due to freezing is induced to increase by 6 to 12% by volume of the internal space of the truffle shell, so that the space portion of the truffle shell as an air layer is maintained at 10% by volume or less, preferably 7% by volume or less .

In the case of applying only the surface freezing, it is preferable that the filling amount of the filling material is relatively increased within the above-mentioned range since the volume increase due to freezing may be relatively small.

(C) Top opening of truffle shell Sealing step:

The dark chocolate having a cocoa mass content of 35 to 70% by weight, particularly 50 to 70% by weight, is maintained at a temperature of about 32 캜 using injection means equipped with a heater and a stirrer and then sprayed with an injection nozzle The top opening is sealed in a short time.

(D) Chocolate coating step:

The truffle shell having the upper opening sealed therein is immersed in the same or different types of molten chocolate and taken out to form a surface coating layer.

(E) Decorating steps:

As an optional step, following the above-described chocolate coating step, if necessary, a decorative step of toppling the coated chocolate with chocolate of a different kind or color in a linear line or a point, or applying the chocolate to the entire shell using a dipping fork or the like May be further performed.

A second embodiment of the present invention will be described with reference to a method of manufacturing a red ginseng truffle chocolate according to a second embodiment of the present invention. The second embodiment is similar to the first embodiment except that the opening of the truffle shell is closed using agar- .

(A) Filling the filler into the truffle shell:

Through the upper opening of the truffle shell, the red ginseng concentrate or its diluted solution, red ginseng choux, or jellyfish filled liquid or gel filler is filled to occupy 75 to 88% by volume of the shell space.

In the second embodiment, since the agar filled with sugar is injected into the remaining space after filling the filling material and cured to seal the filling material, it is possible to fill the filling material with less than 75 volume% of the shell space portion. However, It may be undesirable because there is a problem that the content is lowered and a taste and texture different from those of chocolate may be caused to give a sense of heterogeneity.

Conversely, filling of the filler in excess of 88 vol.% Of the shell space portion is also undesirable because it may cause overflowing due to handling or operation inadvertently.

Therefore, the remaining space including the opening after the filling of the filling material is hardened with soft agar containing sugar to form a cap, so that the upper part of the truffle shell becomes relatively hard with thickened chocolate, It is possible to avoid the possibility that the opening area becomes hard or the opening area is hardened.

(B) sealing the top opening of the truffle shell:

The top opening of the filled truffle shell is sealed with a molten agar containing sugar and cured.

The sugar-containing agar is composed of 1 to 5% by weight of agar, 15 to 25% by weight of sugar or starch syrup, and the remainder. The agar is melted at 80 to 90 ° C and then cooled to 40 to 42 ° C. It may be to seal the upper opening of the shell, and the agar is instantaneously cured by injecting the sugar-containing agar through the opening of the small amount truffle shell.

Preferably, the filled truffle shell is put in a freezer or a refrigerator to a temperature of 15 ° C or less and then sealed with an agar solution because melting of the inner circumferential surface of the opening can be minimized.

The type of sugar that can be included in the above agar solution is not particularly limited, but general sugar can be sugar, glucose, fructose, maltose, honey, and the like.

(C) Chocolate coating step:

The truffle shell having the upper opening sealed therein is immersed in the same or different types of molten chocolate and taken out to form a surface coating layer.

As an optional step, following the above-described chocolate coating step, a decorative step of covering the whole of the shell with a dipping fork or the like, or topping the coated chocolate with chocolate of a different kind or color on a line or a line It is also possible to carry out the above operation as described above.

Hereinafter, the present invention will be described in more detail with reference to the following examples, test examples and comparative examples, but the present invention is not limited thereto.

Example 1

An elliptical cylindrical truffle shell having an opening of 2.5 mm in diameter formed on the top thereof and formed of dark covered chocolate having a shell average thickness of 2 mm and a weight of 1.5 g was prepared.

As a filler, 70% by weight of a sugar syrup solution (35 ° Brix of sugar) was mixed with 30% by weight of purified sugar red ginseng extract and stirred at 70 ° C for 5 minutes to obtain a homogenous viscous liquid. , 85% by volume of the internal volume of the truffle shell was filled and then the solution was allowed to stand in the freezer at -18 ° C for about 20 minutes to freeze the filling. The volume of the internal volume of the truffle shell increased by 94% As shown in Fig.

Subsequently, the dark covered chocolate having a cocoa mass content of 52% by weight was stirred while being kept at about 32 ° C, and then injected into an opening at an upper end using an injection nozzle and cured at room temperature, then immersed in a dark covered chocolate melt, A chocolate coating layer was coated on the outer surface of the truffle shell and topping with a pattern of line-shaped lines was performed using white chocolate to prepare red ginseng truffle chocolate.

Example 2

30% by weight of fresh cream and 40% by weight of chocolate were mixed with 30% by weight of red ginseng extract as a filler and stirred at 70 캜 for 5 minutes to prepare red ginseng shoe. Then, while maintaining the mixture at 24 캜, After filling 85 vol% of the volume, it was left to stand for 15 minutes in a freezer at -18 ° C to freeze the filling material, and 93 vol% of the internal volume of the truffle shell was filled due to the volume increase due to freezing The red ginseng truffle chocolate was prepared by the same procedure and method as in Example 1.

Example 3

10% by weight of cacao nips powder and 70% by weight of sugar syrup (35 ° Brix of sugar) were mixed with 20% by weight of purified sugar red ginseng extract as a filler to prepare a homogeneous viscous liquid. The mixture was stirred at 70 ° C for 5 minutes, 85% by volume of the internal volume of the truffle shell was filled in the state of being cooled to 24 DEG C and then kept in the freezer at -18 DEG C for about 15 minutes to freeze the filling material. As a result of the volume increase due to freezing, Red ginseng truffle chocolate was prepared by the same procedure and method as in Example 1 except that 93 vol% of the internal volume of the shell was filled.

Example 4

40% by weight of sugar was mixed with 40% by weight of dangling water for 1 hour at 90 ° C for 3 hours, and the mixture was stirred at 70 ° C for 5 minutes. Then, the mixture was cooled to 24 ° C and maintained 85% by volume of the internal volume of the truffle shell was filled in the freezer at -18 DEG C for about 15 minutes and the filling was frozen. The volume of the internal volume of the truffle shell was increased to 93 Gum truffle chocolate was prepared by the same procedure and method as in Example 1,

Example 5

As a filler, 70% by weight of a sugar syrup solution (35 ° Brix of sugar) was mixed with 30% by weight of purified sugar red ginseng extract and stirred at 70 ° C for 5 minutes to obtain a homogenous viscous liquid. 80% by volume of the internal volume of the truffle shell was cooled and then cooled to 12 DEG C, and the mixture consisting of 3% by weight of agar and 17% by weight of sugar and the remainder was heated to 85 DEG C and melted, The same procedure as in Example 1 was repeated except that the agar-containing liquid was poured into the opening of the truffle shell for instant curing and then immersed in the dark covered chocolate molten metal to cover the outer surface of the truffle shell with the chocolate coating layer. Red ginseng truffle chocolate was prepared.

Comparative Example 1

As a filler, 30% by weight of purified sugar red ginseng was mixed with a sugar syrup liquid (35 ° 70% by weight of sugar) and stirred at 70 ° C for 5 minutes to obtain a homogeneous viscous liquid. After cooling to 24 ° C, After filling the 75% by volume of the inner volume of the shell, the dark covered chocolate was stirred while maintaining the temperature at about 32 DEG C, and the mixture was injected into the upper opening of the truffle shell and cured at room temperature. The outer surface of the truffle shell was covered with a chocolate coating layer, and white chocolate was used to apply a topping having a line-shaped pattern. Thus, red ginseng truffle chocolate similar to Example 1 was prepared.

Comparative Example 2

Red ginseng truffle chocolate was prepared by the same procedure and method as in Comparative Example 1 except that 90% by volume of the internal cavity volume of the truffle shell was filled. The redness of red ginseng remained around the opening due to flooding of the fillings.

Sensory Test Example:

30 gums from 20 to 60 years old (randomly selected by 6 persons for each age group; however, tasting persons are non-smokers) were randomly assigned to the ginseng truffle chocolate of Examples 1 to 3 and Comparative Examples 1 and 2 A blind panel test was performed.

The tastes of red ginseng truffle chocolate and the initial chewing feeling and texture were evaluated. The results are shown in Table 1 below. The results are shown in Table 1. The results are shown in Table 1 below. Quot; and " x " when it was judged that six persons or less were good.

Sensory test result Evaluation items zest Early authorship Texture Overall flavor Example 1 ○ ◎ ◎ ◎ Example 2 ◎ ◎ ◎ ◎ Example 3 ◎ ◎ ◎ ◎ Example 4 ◎ ◎ ◎ ◎ Example 5 ○ ◎ ◎ ○ Comparative Example 1 ◎ △ ○ ○ Comparative Example 2 ○ ○ ○ ○

From the results shown in Table 1, it can be seen that the initial chewing gum and texture of red ginseng truffle chocolate according to the present invention is generally uniformly soft without local hardness, and shows good overall results in which red ginseng gum and sweetness of chocolate are mixed .

On the other hand, the injection nozzle may be composed of the cyclone nozzle 62 as shown in Fig.

The cyclone nozzle 62 is a means for rotating the chocolates injected while strengthening the spraying power of the melted chocolate. The upper end of the cyclone nozzle 62 is provided with a thread forming portion 64 having threads to be engaged with the hose. A body portion 65 having a hollow and conical shape is formed integrally with the body portion 65. The body portion 65 is provided with a plurality of chocolate holes 66 which are holes through which the chocolate is finally sprayed along the spiral direction Respectively.

A spiral chocolate movement guide groove 68 coinciding with the chocolate hole 66 arranged in a spiral direction is formed on an outer surface of the body portion 65. The chocolate movement guide groove 68 is formed in a chocolate hole 66 in the spiral direction to form a vortex.

The chocolate injected through the chocolate hole 66 and the helical chocolate movement guide groove 68 of the cyclone nozzle 62 can be rapidly injected into the upper opening of the truffle shell while forming vortex But is applied uniformly.

Further, in the chocolate hole 66, a surface protective coating layer may be formed to solve the surface contamination problem. The surface protective coating layer can inhibit adhesion of microorganisms, suspensions, and the like.

A brief description will be given of a method for preparing the coating liquid. First, dimethyldichlorosilane solution is dissolved in ethyl acetate at a volume ratio of 2-5% to prepare a coating liquid. At this time, if the content of the dimethyldichlorosilane solution is less than 2%, the coating effect can not be sufficiently obtained. If the content exceeds 5%, the surface protective coating layer becomes too thick and the efficiency becomes poor. It is preferable that the viscosity of the solution is in the range of 0.8-2 cp (centipoise) in consideration of the application time and the coating thickness.

This is because if the viscosity is too low, the application time must be long, and if the viscosity is too high, the application may become thick and dry, and non-uniform application may cause the sensor to come out.

In the present invention, the surface of the chocolate hole 66 is coated with a coating solution prepared as described above to a thickness of 1 m or less. As a method of coating with the thickness as described above, a spray method in which the surface of the chocolate hole 66 is sprayed about 2-3 times may be used.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention Which is also within the scope of the present invention.

62: Cyclone nozzle
64:
65: Body part
66: Chocolate Hall

Claims (5)

A process for preparing red ginseng truffle chocolate comprising the steps of:
(A) through the top opening of a truffle shell to fill 85 to 90% by volume of the shell space with red ginseng concentrate or its diluent, red ginseng choux, or jellyfish filler liquid or gel filler, );
(B) freezing the surface of the filler;
(C) sealing the upper opening of the truffle shell with melted chocolate; And
(D) a step of dipping the truffle shell in which the upper opening portion is sealed in the molten chocolate, followed by surface coating. A process for preparing red ginseng truffle chocolate comprising the steps of:
(A) through the top opening of a truffle shell to fill 75 to 90% by volume of the shell space with red ginseng concentrate or its diluent, red ginseng choux, or jellyfish filler liquid or gel filler, );
(B) injecting a molten agar containing sugar into the upper opening of the filled truffle shell and curing to seal it; And
(C) a step of dipping the truffle shell in which the opening is sealed in the molten chocolate, and then removing the surface of the truffle shell. The method according to any one of claims 1 to 3, further comprising the step of decorating the top of the coated chocolate with a topping or a coating of chocolate of a different kind or color, following the step of coating the chocolate, Wherein the shell is formed of couverture chocolate or milk chocolate or white chocolate and the diluted red ginseng solution comprises 10 to 40% by weight of a mixture of 25 to 40% by weight of a gelled red ginseng concentrate and 60 to 75% by weight of a syrup, A mixture of 30 to 45% by weight of water containing cacao nips and 30 to 45% by weight of sugar or 10 to 30% by weight of a mixed concentrate of gelled red gins and 5 to 15% by weight of cacao nips powder and 65 to 85% Wherein the red ginseng sugar gelled red ginseng concentrate is 25 to 40 wt%, the fresh cream is 20 to 40 wt%, and the chocolate is 20 to 50 wt%. The method according to claim 2, wherein the agar containing sugar contains 1 to 5% by weight of agar, 15 to 25% by weight of sugar or starch syrup, and the remainder is melted at 80 to 90 캜 and cooled to 40 to 42 캜 A method for manufacturing red ginseng truffle chocolate which uses an agar solution to seal the upper opening of a truffle shell. delete

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