KR101815292B1 - Chocolate manufacturing method using the Nelumbinis Semen - Google Patents

Abstract

The method for producing chocolate using the livestock meat according to the present invention comprises the steps of slowly freezing the dried soft meat to dry the soft meat to break the cell membrane by freezing and freezing to dissolve the components of the soft meat, Coating the chocolate coated with the sugar composition on the chocolate with a tempering process, and spraying the seasoning powder onto the chocolate coated with the soft meat.

Description

{Chocolate manufacturing method using the Nelumbinis Semen}

More particularly, the present invention relates to a method for producing chocolate using pomegranate, and more particularly, to provide an improved flavor by maintaining the inherent flavor and taste of the pomegranate and providing chocolate using the pomegranate containing the functional ingredient.

Chocolate refers to beverages or confectionery made by adding milk, butter, sugar, spices, etc. to cacao obtained from cocoa beans (beans) taken from tropical cacao trees. Normally, the content of cacao powder, which is the main raw material, is more than 20% by weight is classified as chocolate.

Chocolate contains caffeine, which promotes depressed mood, diabolism that is diuretic, diabetic dehydrogenation, fatigue recovery, stress relieving action, sugar that activates brain movements, cacao cleansing effect of brain, mental stability And also contains epicatechin, catechin, tannin, polyphenol and vitamin E, which are high-quality fatty acids such as oleic acid and stearic acid, and antioxidative substances, and calcium, magnesium, potassium, phosphorus Several minerals are also included.

Such chocolate is a preference food of a wide age group because it has a mild flavor and a fragrance, and it is a coconut food containing powdery sugar, whole milk powder, vegetable oil cocoa butter, and cocoa mass.

Chocolate products are being developed continuously to meet various needs of consumers.

Korean Patent Laid-Open Publication No. 2013-0059097 according to Korean Patent Laid-Open Publication No. 2013-0059097 and a method for manufacturing the same provide a method in which berries are dyed on the surface of dried strawberries after freeze-vacuum drying of strawberries to minimize the nutrient loss of strawberries, (A) removing and washing the straw of the strawberry (SlO); (b) placing the washed strawberries in a freezing vacuum chamber, setting the internal temperature of the chamber at zero in a vacuum drying state, and then performing rapid lyophilization (S20); (d) preparing chocolate in a creamy state (S50); (d) dipping (S60) the creamy chocolate (3) prepared in the step (d) on the lyophilized strawberry (1) in the step (b); And (g) curing the dipped chocolate (S80).

However, in the prior art, the strawberry is high in sugar content, has a low storage stability and is difficult to maintain its originality. Therefore, the strawberry is freeze-dried and coated with chocolate in order to improve its storage stability and prevent the problem of maintaining the freshness.

However, the above product has a disadvantage in that the strawberry flavor is very weak because the strawberry flavor is largely flushed and coated with chocolate when freeze-dried.

Korean Patent Laid-Open Publication No. 2015-0092425 discloses a method of manufacturing persimmon dried persimmon in a conventional method. Cutting the primary dried feeling into at least two pieces by the primary drying step; Disposing each piece cut by the incision step in the chocolate melt for a predetermined period of time and recovering and coating the chocolate; Spraying green tea powder onto the surface of the perspex coated by the chocolate coating step; Freezing a piece of sensation in which the green tea powder is sprayed by the green tea powder spraying step at a predetermined temperature for a predetermined time; And a step of secondary drying while repeating cooling and drying for a predetermined time period of the pieces of the frozen sensation by the freezing step.

However, the consumption rate of dried persimmons is very low because it does not increase the merchantability of dried persimmons having such various effects. The reason for this is that the persimmon persimmon has a fine taste, which makes it a factor in rejecting ingestion by children and adolescents.

Korean Patent Publication No. 2013-0059097 (2013.06.05) Korean Patent Publication No. 2015-0092425 (2015.08.13)

In order to solve the above-described problems, the present invention provides a method of manufacturing chocolate using the livestock meat, which can maintain the inherent flavor and taste of the livestock meat to improve the flavor and provide chocolate using the livestock meat containing the functional ingredient There is.

In order to accomplish the above object, the present invention provides a method for producing chocolate using pine nut, comprising the steps of: gently freezing and then drying the pine nut so that the cell membrane is broken by freezing and freezing to dissolve the components of the pine nut; Coating the sugar composition on the surface of the dried soft meat; coating chocolate coated with the sugar composition with the tempering process; and spraying the seasoning powder onto the chocolate coated with the soft meat.

According to the present invention, in the gentle freezing step, soft meat is slowly frozen for 4 to 5 hours in a frozen state at -5 to -10 ° C.

According to the present invention, the soft meat is dried at a temperature of 90 to 110 ° C through a drier for 20 to 40 minutes (min) to have a water content of 13 to 17% of the soft meat.

According to the present invention, the step of coating the sugar composition comprises mixing 90 to 100 parts by weight of water with 25 to 35 parts by weight of sugar and 5 to 15 parts by weight of butter, and then adding 150 to 250 parts by weight of soft meat to the sugar composition dissolved in the heated hot plate The sugar composition is coated on the surface of the livestock meat.

According to the present invention, the tempering process comprises the steps of placing the chocolate in a container and boiling the chocolate in water at a temperature of 45 ° C, solidifying the chocolate dissolved in water at 23 to 27 ° C, And melting the solidified chocolate by soaking in water at a temperature.

According to the present invention, the soft seasoning powder is applied as a lotus leaf powder and a lotus root powder.

As described above, the method for producing chocolate using the pomegranate of the present invention is characterized in that the soft meat is slowly frozen and dried to cause the cell membrane to be broken by the freezing and freezing to dissolve the components of the soft meat, Coating the sugar composition on the surface of the sugar composition; coating chocolate coated with the sugar composition on the surface of the sugar mixture with a tempering process; and spraying the seasoning powder onto the chocolate coated with the soft meat.

Thereby, it is possible to maintain the inherent flavor and taste of the poultry meat, thereby improving the flavor and obtaining the chocolate using the soft meat containing the functional ingredient as the medicament.

In particular, there is a high flavor for the harmony of bitter taste inherent in prawn meat and sweetness of sugar composition and chocolate.

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

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

The lotus is a perennial herb that grows in a pond or cultivated in a paddy field. Its rootstock is thick and extends sideways. The leaves come out from the rootstock and run on the ends of petiole, Blow in red or white on the moon.

Flowers are reddish or white, 1 each at the end of flower stem, 15 ~ 29cm in diameter, with thorns on flower stem. The petal is shaped like an inverted egg, and there are several stamens.

It has been introduced in Korea around 300 BC from India through China, and it was closely related with Buddhism in the past. It used mainly lotus for ornamental purposes. However, in the modern times, it has been widely used for edible or medicinal purposes .

Here, the seed of the lotus is called the softener, and the seed coat is peeled off and what is present inside is called the soft flesh.

Nelumbinis Semen is a ripe seed of water lily and lotus flower.

Or as a result.

Parenchyma is usually close to elliptical or spherical in shape with a length of 12 to 18 mm and a diameter of 8 to 14 mm.

Outer surface is light yellow to reddish brown, with thin vertical pattern and relatively wide veins. At one end, there is a protuberance of the middle papillary, dark brown, many cracks, and its periphery is slightly down.

The seeds are thin, tan, and hard to peel off. There are two cotyledons in the shell of the husk, and it is yellowish white and thick.

This medicine has almost no odor, taste is sweet and slightly like oil, and soft pear is very bitter.

Vitamin C, vitamin B1, B2, iron, calcium, phosphorus, niacin, and other nutrients such as starch, carbohydrate, protein and fat are extracted from green tea in September to October. Asparagine, copper, and manganese.

The general components of pine juice were 7.74% moisture, crude protein 20.15%, crude fat 2.11%, crude protein 4.345 and crude fiber 2.78%, and the functional properties of soft meat were low in antidepressant, antioxidant, cytotoxic, , And anticonvulsant effects.

Here, the contents of ingredients in pine nut are shown in [Table 1].

moisture
(%)


Protein (g)


Lipid
(g)


Carbohydrate
(g)


Fiber (g)


Ash
(g)
Minerals

Vitamin c
(mg)

calcium
(mg)
sign
(mg)
iron
(mg)
salt
(mg)
potassium
(mg)
Mature meat
67.7
8.1
0.2
21.1
1.4
1.5
95
220
1.8
2
420
0

As shown in [Table 1], the content of water in mature flesh is high, especially in soft flesh.

The chocolate production method using the above-described soft meat is as follows.

Firstly, the soft meat is slowly frozen and then dried, so that the cell membrane is broken by the freezing and freezing, and the components of the soft meat are eluted to the outside.

In other words, if the string is dry and the skin is hard, it is washed with water and then heated at 80 to 90 ° C for 3 to 4 hours to remove the sheath and soft shim to obtain soft flesh.

Thereafter, the livestock meat is dried to have a moisture content of 10% or less.

To allow this, the livestock is dried for 3 to 6 minutes (min) at a temperature of 90 to 110 ° C through a dryer so that the livestock has a water content of 10% or less.

This is because when the sugar composition to be described later is applied to soft meat, moisture of soft meat can be absorbed into the sugar composition side by osmotic pressure and the coating ability can be improved.

Alternatively, in another embodiment of the drying step of the pomegranate, the pomegranate may be subjected to slow freezing followed by drying and roasting.

That is, when the soft meat is slowly frozen in a frozen state at -5 to -10 ° C for 4 to 5 hours, followed by drying and roasting, the cell membrane is destroyed by freeze-thaw growth to coat the sugar composition to be described later The temperature and osmotic pressure of the composition make it possible to rapidly elute useful components of the livestock meat.

Then, it is dried in a far-infrared ray dryer at a temperature of 50 to 60 ° C for 20 to 40 minutes (min) so that the moisture content of the livestock meat can be maintained at 13 to 17%.

Next, the safflower meat is put into a container and divided into two stages. The roasting step is performed by first roasting for 1 to 2 minutes (min) at a vessel surface temperature of 180 to 200 DEG C and a softening temperature of 70 to 100 DEG C Cool for the next 2 to 3 minutes.

Secondary roasting is carried out for 30 to 60 seconds at a container surface temperature of 130 to 140 캜 and a softener temperature of 40 to 80 캜 so that the moisture content of the soft meat can be maintained at 10% or less, The saccharide is allowed to coexist with an amino substance such as amino acid or protein, so that a brown coloring reaction occurs spontaneously at a high temperature as well as at a low temperature, thereby exhibiting a unique color and flavor of the livestock meat.

Thereafter, the sugar composition is coated on the surface of the dried soft meat.

The coating of the sugar composition is performed by mixing 25 to 35 parts by weight of sugar and 5 to 15 parts by weight of butter in 90 to 100 parts by weight of water and then adding 150 to 250 parts by weight of soft meat to the sugar composition dissolved in the heated hot plate, The composition is coated.

Through this, the bitter and sweet taste of the livestock meat can be flavored at the same time.

Then, chocolate coated with the sugar composition is coated with chocolate having a tempering process.

The tempering process comprises the steps of placing the chocolate in a container and boiling the chocolate in water at a temperature of 40 to 45 캜 to solidify the chocolate which has been melted in water at a temperature of 23 to 27 캜, So that the solidified chocolate is melted.

Specifically, when the temperature control operation of the chocolate is performed through the above tempering process, the cocoa butter contained in the chocolate crystallizes and stabilizes many molecules having different properties.

As a result, the tempering process improves the solubility while keeping the surface of the chocolate glossy, while the internal structure of the chocolate is dense, the crystal is stable and the crystal form is constant.

Finally, the method of producing chocolate using pine kernel is completed by spraying the seasoning powder comprising the lotus leaf powder and the lotus root powder into the chocolate coated with the pie.

Example

The washed squirrels were shaken at 85 ° C for 3 hours, and the husks were removed to obtain soft flesh. After freezing at -8 ° C for 4 hours and 30 minutes, they were dried at 55 ° C for 30 minutes (min) . Then, the mixture was first fried at a temperature of 80 캜 for 1 minute and 30 seconds, and then fried for 50 seconds. Then, 30 g of sugar and 10 g of butter are dissolved in a hot plate to 100 g of water, and the sugar composition is coated on the soft meat and then the chocolate having the tempering process is coated again to complete the lotus leaf powder and the lotus root powder.

Comparative Example

Preparing an apple juice by washing the prepared apple; (b) separating the remaining apple pulp and perilla from the juice, lyophilizing the same, and pulverizing the resulting mixture to prepare an apple pulp powder and an apple crumb powder; (c) a step of tempering the base chocolate for shells at a temperature of 40 to 50 캜 to prepare a chocolate melt, and then adjusting the temperature to 25 to 30 캜; (d) adjusting the temperature of the chocolate melt to 32 to 34 ° C, and then molding the chocolate shell using a regular mold; (e) mixing a base chocolate for the inner part, the apple juice solution prepared in the step (a), the apple pulp powder or the apple crumb powder prepared in the step (b), and the cream, Melting the mixture at 40 占 폚 to prepare a mixture of apple and chocolate; And (f) injecting the mixture of apple chocolates into the chocolate shell produced in step (d) and cooling the chocolate chocolate to form shell-shaped apple chocolate.

Evaluation of flavor

A total of 20 ordinary people were selected and the overall preference of flavor for the examples and the comparative examples was evaluated after 5 days and 10 days after the preparation.

The evaluation results are shown in Table 2 below.

division
incense
flavor
Texture
aftertaste
Overall
preference
Example
5.2
5.3
5.2
5.4
5.2
Comparative Example
4.0
3.9
3.7
3.6
3.8

* After limiting the maximum and minimum values, 20 data were averaged.

1 point: Not at all.

3 points: It is normal.

6 points: Very well.

As shown in the above results, the chocolate using the livestock meat according to the present invention has a high flavor with respect to harmony of the bitter taste inherent in palatable meat and the sweetness of the sugar composition and chocolate.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (6)

The soft meat is slowly frozen in a frozen state at -5 to -10 DEG C for 4 to 5 hours and then dried in a dryer at 50 to 60 DEG C for 20 to 40 minutes to have a moisture content of 13 to 17% To 200 占 폚, and the above-mentioned coarse meat is first roasted at a temperature of 70 to 100 占 폚 for 1 to 2 minutes. After the first roasting, the coarse meat is cooled for 2 to 3 minutes, A temperature of 40 to 80 DEG C for 30 to 60 seconds so as to have a moisture content of 10% or less;
25 to 35 parts by weight of sugar and 5 to 15 parts by weight of sugar are mixed with 90 to 100 parts by weight of water and 150 to 250 parts by weight of soft meat are added to the sugar composition dissolved in the heated hot plate to coat the sugar composition on the surface of the dried soft meat ,
The chocolate was placed in a container coated with the above sugar composition, and the chocolate was dissolved in water at a temperature of 45 ° C. The chocolate was then dissolved in water at 23 to 27 ° C to solidify the melted chocolate. A step of coating the chocolate with a tempering process for dissolving the solidified chocolate,
The method of claim 1, wherein the chocolate is coated with chocolate. delete delete delete delete delete