KR101855463B1 - Health supplements chocolate and a method of manufacturing the same - Google Patents

Abstract

The present invention relates to a chocolate for health supplement foods and a method for preparing the same, and more particularly, to a chocolate for health supplement foods and a method for preparing the same, (A) 15 to 30% by weight of fresh cream, 10 to 15% by weight of cocoa butter, 10 to 15% by weight of cocoa mass, 40 to 40% by weight of cocoa butter, - 45% by weight of cocoa butter and 20 - 25% by weight of cocoa butter; (b) washing and drying the foreign matter of the collected forest products; (c) pulverizing the dried forest product of step (b) using a pulverizer; (d) mixing the pulverized pulverized product in the step (c) at a ratio of 10 to 50% by weight and Omija syrup in an amount of 50 to 90% by weight to prepare a syrup filler; (e) forming a base chocolate in the step (a), preparing a chocolate shell having an inner space and an opening to communicate with the space; (f) filling the syrup filler of step (d) in a space inside the chocolate shell having the opening of step (e); (g) covering the chocolate shell opening of the step (f) with the base chocolate of the step (a) and then hardening.

Description

[0001] The present invention relates to chocolate for health supplements,

The present invention relates to a chocolate for health supplement foods and a method for preparing the same, and more particularly, to a chocolate for health supplement foods and a method for preparing the same, And chocolate for health supplements containing a forest product in a circular chocolate, and a process for producing the same.

Chocolate is defined as a product made by adding other food or food additives to cacao raw material (cacao butter, cacao mass, cacao powder, etc.) obtained from Seed of the tree of Theabroma cacao (Rein D et al., 2000, Am JCin Nutr 72 (1): 30-35).

Dark chocolate, which has been popular in a wide range of ages in recent years, refers to chocolate containing not less than 45% and not more than 5% powdered cocoa, including cacao paste.

On the other hand, humans obtain the energy necessary for life activity by using oxygen, but some of these oxygen become harmful active oxygen and act as a cause of various diseases and tissue damage, so that diseases such as arteriosclerosis, diabetes, aging, Murphy KJ and Chronopoulos AK, 2000, Am J Clin Nutr 72: 1: 30-35; Acta Obstet Gynecol Scand 73: 453-4554; Rein D et al. 2003, Am J Clin Nutr 77: 1466-1471). In view of this, inventions for antioxidant substances that inhibit the production of active oxygen and antioxidant foods containing such active substances have been actively conducted (Rein D et al., 2000, Am J Clin Nutr 72 (1): 30-35 Dark chocolate is rich in antioxidant polyphenols and flavonoids, which contain more than twice the amount of antioxidants in cocoa, three times that of green tea, and five times that of black tea (Gu L et al., 2004, J Am Clin Nutr 134 (3): 613-617). Polyphenol absorption is also known to be 10 times higher in chocolate than in red wine (Lee JY et al., 2003, Korean J Food & Nutr 16: 122). Flavonoids, rich in dark chocolate, have been shown to prevent cardiovascular disease, improve the condition of coronary arteries and lower blood pressure (Vlachopoulos C et al., 2006, Curr Hypertens Rep 8: 205- 211). In addition, dark chocolate has been reported to increase blood HDL (high density lipid) concentration and to prevent oxidation of body fat and oxidation (Mursu J et al., 2004, Free Raddic Bio Med 37: 1351-1359 ).

Since the first introduction of chocolate in Korea in 1968, it has been growing continuously with the GNP growth of the people, and the annual consumption of chocolate is about 0.8kg per person. In recent years, the nutritional value of dark chocolate has become known along with well-being, and the demand for 'high cacao' products has been increasing rapidly (Agricultural & Nutrition Books, 2002, Korean Food Statistics, 296-315). And chocolate sugar can cause various adult diseases due to high calories, so the interest in health is getting more and more functional chocolate is being released. Until now, the inventions for the chocolate considering the functionality are ginseng powder (Korean Patent No. 10-0435995 and No. 10-0396732), Maesil (Korean Patent No. 10-0415296), Yuza powder (Korean Patent No. 10- (Korean Registered Patent No. 10-0469699), green tea powder (Korean Patent No. 10-0524816), Tonggal (Korean Registered Patent No. 10-0459312), Visa (Korean Patent Laid- 2009-0070997), red ginseng (Korean Patent Laid-Open No. 10-2009-0057200), bokbunja (Korean Patent Laid-Open No. 10-2009-0051548; Yu OK et al., 2007. Korean J Soc Food Sci Nutr 36 (Joo et al., 2003, Korean J Food & Nutr 16: 116-122), Yoo KM et al., 2005, Korean J Food Cookery Sci 21: 585- (Moon SW et al., 2003, Korean J Food Sci. Technol. 35: 1162-1168), the addition of isoflavones And the like, but the night, persimmon, pine nut, walnut, jujube There are no examples of chocolate with added forest products such as banks. In addition, the above-described known inventions use excessive sugar to maintain the sweet taste of chocolate, and have a problem that can cause diseases such as adult diseases when overdosing.

Korean Patent No. 10-0669840 (October 10, 2007) Korean Patent No. 10-0958395 (2010.05.10.) Korean Patent No. 10-0769699 (October 17, 2007)

The object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a food product containing a starch and a functional ingredient, which contains an effective ingredient of a sirloin leaf instead of sugar (or starch syrup) A chocolate for health food, and a method for producing the chocolate for health supplements, which can reduce the addition of materials causing adult diseases and the like, and which is beneficial to the human body and can meet the taste buds of modern people.

In order to achieve the above object, the present invention provides a method for producing a cacao butter, comprising the steps of: (a) providing a base formed from 15-30 wt% of fresh cream, 10-15 wt% of crude oil, 40-45 wt% of cacao mass, Preparing chocolate; (b) washing and drying the foreign matter of the collected forest products; (c) pulverizing the dried forest product of step (b) using a pulverizer; (d) mixing the pulverized pulverized product in the step (c) at a ratio of 10 to 50% by weight and Omija syrup in an amount of 50 to 90% by weight to prepare a syrup filler; (e) forming a base chocolate in the step (a), preparing a chocolate shell having an inner space and an opening to communicate with the space; (f) filling the syrup filler of step (d) in a space inside the chocolate shell having the opening of step (e); (g) covering the chocolate shell opening of the step (f) with the base chocolate of the step (a) and then hardening the base chocolate.

In the step (a), the seasoning is composed of 74.7-79.9% by weight of the seasoning, 20-25% by weight of the young leaves and 0.1-0.3% by weight of the soybean flour, and the forest products of the step (b) Wherein the method comprises the step of applying a food coating agent to the entire surface of the chocolate shell after step (g), wherein the food coating agent comprises at least one selected from the group consisting of persimmon, persimmon, raw walnuts, raw walnuts, raw walnuts, And further comprising:

When the chocolate for health supplement food is produced by the method of the present invention having the above-described structure, the amount of sugar used can be reduced by replacing sugar (or starch syrup) It is effective to prevent diseases such as adult diseases that may occur by eating chocolate containing a forest product containing a large amount of an effective ingredient.

In addition, the sweet taste of chocolate and the taste of the forest products harmonize with each other, thereby providing a unique texture while meeting the taste of modern people.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a method of manufacturing a chocolate for a health supplement according to a preferred embodiment of the present invention. FIG.
2 is a cross-sectional view of a chocolate for a health supplement according to a preferred embodiment of the present invention.
FIG. 3 is a test report analyzing components contained in a chocolate for health supplements according to a preferred embodiment of the present invention. FIG.

A method for manufacturing a health supplement food chocolate according to the present invention comprises:

(a) preparing a base chocolate formed from 15 to 30% by weight of fresh cream, 10 to 15% by weight of zeaxan, 40 to 45% by weight of cacao mass and 20 to 25% by weight of cacao butter;

(b) washing and drying the foreign matter of the collected forest products;

(c) pulverizing the dried forest product of step (b) using a pulverizer;

(d) mixing the pulverized pulverized product in the step (c) at a ratio of 10 to 50% by weight and Omija syrup in an amount of 50 to 90% by weight to prepare a syrup filler;

(e) forming a base chocolate in the step (a), preparing a chocolate shell having an inner space and an opening to communicate with the space;

(f) filling the syrup filler of step (d) in a space inside the chocolate shell having the opening of step (e);

(g) covering the chocolate shell opening of the step (f) with the base chocolate of the step (a) and then hardening.

In the step (a), the seasoning is composed of 74.7-79.9% by weight of the seasoning, 20-25% by weight of the young leaves and 0.1-0.3% by weight of the soybean flour, and the forest products of the step (b) Wherein the method comprises the step of applying a food coating agent to the entire surface of the chocolate shell after step (g), wherein the food coating agent comprises at least one selected from the group consisting of persimmon, persimmon, raw walnuts, raw walnuts, raw walnuts, .

Hereinafter, the active ingredient used in the production of the chocolate for health supplement food of the present invention will be described as follows.

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◆ Forest products

1) Night

Chestnut is rich in carbohydrates, proteins, other fats, calcium and vitamins, and is good for growth and growth. Especially, it contains vitamin C and it is effective for skin beauty and cold prevention, and vitamin C ingredient of the night bamboo helps oxidation of alcohol. Sugars contain enzymes that enhance gastrointestinal function and are effective in preventing adult diseases and protecting kidneys.

2) Sense

The major component of persimmon is saccharides and contains a large amount of glucose and fructose. It is rich in vitamin A, vitamin C, tannin, potassium and magnesium. It has the effect of preventing hypertension and lowering the rate of blood alcohol. However, there is a tannin ingredient called Dioskin, which can cause constipation if you eat too much. Sweet persimmons are mainly used as raw materials, and processed persimmon is used as processed persimmon. Nowadays, various products such as persimmon vinegar, persimmon juice, and juice are processed.

3) Pine nut

Pine nuts are also called sea pine trees, white pine trees, pine trees, and pine trees. It is contained in a cone-shaped cone. The white endosperm (endosperm) in the inside is edible or medicinal because it has good fragrance and taste. It contains 74% of fat and 15% of protein and has the effect of nourishing tonic. It is used as a famous dish for various kinds of dishes, and it also keeps on dying.

4) Walnut

Walnuts have about 60% fat content, about 70% linolenic acid and about 18% oleic acid. Protein is about 25% and contains about 60% of gluten acid. It also contains 100mg of calcium and 300mg of phosphorus. On the other hand, the protein is very high in tryptophan and nutritious. Vitamin content is also abundant, B ₁ , B ₂ , C, E contains a lot. In addition, walnut fat is an unsaturated fatty acid including linolic acid (linolic acid), because it prevents arteriosclerosis is good for prevention of adult diseases. In addition, the walnuts are rich in minerals and vitamin B ₁ , so when you take it every day, your skin becomes stronger, and the anti-aging and tonic effect is excellent.

5) Jujube

Jujube is also called jujube or wood grain. The surface is reddish brown, oval, 1.5 - 2.5cm long, and has a sweet taste when cooked red. Fruit is not only reproductive, but also dried and dried after picking, and is used for confectionery, cooking and medicinal purposes. Jujube is processed in daily life and used as jujube, jujube tea, jujube vinegar, jujube porridge. Honey juice as a processed product is popular in China, Japan and Europe. In one room, it is used as diuretic, tonic, and emollient. In Korea, Chungcheongbuk-do Boeun (恩恩) jujube is famous.

6) Banks

The bank is about 2cm in diameter, ginkgo is dioecious, and in October the ammonia ripens in yellow. The outer skin of the outer part of the fruit (outer skin) is multifetal, and stinks. There is an oval circular seed with a solid white medium skin (mesocarp) with two corners on the inside of the suture. This is called a bank or white porcelain. There is an endosperm of the brown coat on the inside of the ciclosporus, and there is a turquoise endosperm in it, which is called 仁. Carbohydrate, carotene, vitamin C and other ingredients are contained in 34.5% of carbohydrates, 4.7% of protein and 1.7% of fat. In addition, since it contains a cleansing glycoside (citric acid glycosides), eating a lot of banks can cause poisoning. I roast the bank and just eat it, use it as a liquor, and use it for various foods such as fresh roe. In one room, it is called Baekwa (白果), and has effects such as Jinhae and Gadam. It is prescribed as seawater, asthma, oil, urine, white urine, frequent urine, etc. and it is also taken as a nutritional supplement.

◆ medicinal products

1) Omiza

Omiza is effective for seawater and asthma, and it is effective for swelling (sweating) by producing perspiration. It is mainly used for the symptoms of dreams that are not able to sleep and the chest can not sleep because of urinary symptoms, urinary symptoms, frequent urinary symptoms, old heterosis, diarrhea. It also has the effect of improving symptoms of diminished memory and concentration.

2) Corn oil

Corn oil is one of the warmest mountain yams that are tasteless and poisonous. It makes the yin (阴) to be active, to see the 肾 精 (肾 精) and 신기 (肾气), to enhance sexual function, and to enlarge the penis. In addition, it shows the essence, warms the back and knees, heals the frequent urine, and has the effect of healing the breeze and nose, and deafness.

3) Gojja

Gugija, chronic hepatitis and liver cirrhosis when taken to remove inflammation and activate the function. Generally, the reproductive function is fragile, so that the back and knees are sore, and it is effective for the symptoms such as the fatigue and the fatigue. It is effective for the reduction of visual acuity due to ophthalmologic diseases and it can be applied to the early symptoms of cataract in the elderly. In addition, taking a long-time gojija body lighter and stronger energy, strengthening the legs and waist strength and has the effect of suppressing the aging of cells. In the private sector, it is used as 枸杞 茶 or 기 酒. For people with fever, it is prohibited to be administered. In one room, it is used as a tonic, and a typical prescription is the Giguryeo Huang-ring (杞 菊 地 黄 丸).

Hereinafter, the method for producing the health supplement food chocolate according to the present invention will be described in detail as follows.

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(a)

Wherein the step (a) comprises: preparing a base chocolate formed from 15 to 30% by weight of fresh cream, 10 to 15% by weight of crude oil, 40 to 45% by weight of cacao mass and 20 to 25% by weight of cacao butter,

In the above step, the chocolate can be produced by a conventional method for producing chocolate, that is, a known technique. However, the ingredients added to the chocolate include 15 to 30% by weight of fresh cream, 10 to 15% by weight of crude cocoa, 40 to 45% by weight of cacao mass and 20 to 25% by weight of cacao butter, desirable.

Here, the cream imparts a flavor to the chocolate and softens the cocoa butter as a eutectic effect, thereby suppressing a solidifying point. When the fresh cream is added in an amount exceeding 30% by weight based on the total weight, it hinders keeping the texture of the chocolate firm. When the added amount is less than 15% by weight, the texture of the chocolate becomes soft and the commercial value is lowered.

The above-mentioned Jochung is a substitute for sugar which has a very important influence on the flavor and fluidity of chocolate. By adding the above-mentioned starch in place of sugar which causes stress, adult disease, obesity, diabetes and heart disease, Disease and the like can be prevented. In addition, the effect of the flavor, taste and the like provided by the sugar is the same. When the starch is added in an amount exceeding 15% by weight based on the total weight of the chocolate, the texture of the chocolate is not affected, and a sense of heterogeneity is felt.

In addition, the above-mentioned starch can be composed of 74.7% by weight to 79.9% by weight of crude oil, 20% to 25% by weight of the saury young leaves, and 0.1% by weight to 0.3% by weight of the soybean flour. Sasa can be used for edible leaf and stem. In the present invention, it is preferable to use sasa leaves, especially young leaves of Sasa. The above-described bryozoa leaf not only adds a rich taste to morning wort, but also contains a functional active ingredient, thus contributing to the health of the human body.

Herein, the bamboo sage is an evergreen plant which grows in forests or open fields below the middle mountains of various places in Korea. The growth environment is good in water drop, and grows in a semi-shade or sunny place. The key is about 1 - 2m long. Leaves are 10-25cm long and 2-3 ~ 2 at the end of branch. The flowers are wrapped in purple and pores, two to five flowers bloom once every five years, flowers bloom, and the ground part dies and disappears. The fruit runs around July to August. It is mainly used for ornamental purposes. Fruits are used for edible purposes, and leaves and stems are used for medicinal purposes. The main effects of the bacillus thuringiensis include stopping fever, diuretic, thirst, symptoms of chest tightness and fever, symptoms of poor urine, symptoms of redness of urine, unusual symptoms of stomatitis, dry mouth to be.

On the other hand, if the brittle young leaves are added in an amount of more than 25% based on the total weight of the leaves, the flavor of the brittle young leaves is deteriorated. If the brittle leaves are added in an amount of less than 20% by weight,

In addition, the soy flour (soybean) can impart a fine taste. If the added amount of the soybean flour (soybean) is more than 0.1 wt.% To 0.3 wt.% Based on the total weight,

The cocoa mass is an indispensable ingredient in the production of chocolate and serves to provide the flavor of chocolate. When the cacao mass is added in an amount of more than 45% by weight, the taste and flavor of the chocolate is lowered. If the cacao mass is less than 40% by weight, the flavor of the chocolate is lowered and an offensive odor is generated.

The cacao butter is a preservative ingredient obtained by squeezing cacao mass and has a unique flavor and unique physical properties. The cacao butter is an important raw material for determining the physical properties of chocolate, and determines the texture, usability, gloss, and life of the chocolate.

On the other hand, when the cacao butter is added in an amount exceeding 25% by weight based on the total weight, the eutectic effect is caused to cause the tissue to be excessively retracted, and when the cacao butter is added in an amount of less than 20% by weight,

(b)

The step (b) is a step of washing and drying the foreign matter of the collected forest products,

The forest product means at least one selected from chestnut, persimmon, pine nut, walnut, jujube, and bank.

The forest products collected in the above step may be cleanly washed to remove foreign matters on the surface, and dried by natural drying or hot air drying. In particular, the spinning can be dried until the moisture content is maintained between 15% and 20%. By drying the persimmon so that the water content is maintained in the range of 15% to 20% as described above, it is possible to prevent the color of the surface of the half-dried (or so-called 'maltose') surface from getting too thick and too thick. In addition, the color of the surface is bright, and the texture can be kept smooth and smooth without becoming too rough, and the original taste can be maintained for a long time even after the lapse of time.

On the other hand, the drying is not limited to any method such as natural drying or hot air drying.

(c)

In the step (c), the dried forest product of step (b) is pulverized using a pulverizer,

First, it can be grinded or pulverized in the usual state among the group of forest products consisting of chestnut, persimmon, pine nut, walnut, jujube and bank. More specifically, the chestnut can be grinded or raw, and the pulp can be pulverized in the form of dried persimmons. The pulp can be pulverized raw, the pulverized walnuts and jujubes can be grinded or raw, Can be cooked and grinded.

Meanwhile, in the above step, it is preferable to crush dried forest products into relatively small sized particles. Specifically, it may be 0.1 cm to 0.3 cm. The reason for crushing the above-mentioned forest product with a particle size of 0.1 cm to 0.3 cm is that it is contained in a chocolate having a circular shape or the like together with the omija syrup, so that a texture can be felt. If the grain size of the forest product is less than 0.1 cm or more than 0.3 cm, the texture of the forest product can not be sensed properly. Therefore, the grain size of the forest product is preferably 0.1 cm to 0.3 cm as described above.

(d)

In the step (d), the syrup filler is prepared by mixing 10 to 50% by weight of the pulverized product pulverized in step (c) and 50 to 90% by weight of Omija syrup,

In the above step, syrup filling can be prepared by mixing omija syrup with the pulverized product obtained by crushing the forest product. A preferable mixing ratio of the crushed product and the omija syrup is 10 to 50% by weight of crushed product: 50 to 90% by weight of omija syrup. Mixing beyond the above range may result in reduced texture and / or excessive amounts of crushed products, i.e., forest products, resulting in the loss of the inherent taste of chocolate.

On the other hand, it is also possible to use syrup containing acidic or ginger-flavored ingredients instead of the above-mentioned omija syrup. The above-mentioned mountainous plants can be selectively ingested according to preference degree by emitting different flavor and aroma. In addition, it is possible to simultaneously ingest beneficial active ingredients for the human body contained in the artificial sweetener, thus being effective for health. The above-mentioned Omija syrup may be commercially available, and may be prepared directly by a method similar to a syrup, etc., which is usually fruit-added.

(e)

Wherein the step (e) comprises the steps of: preparing a base chocolate in step (a), preparing a chocolate shell having an inner space and an opening to communicate with the space,

First, a tempering process for producing a chocolate shell can be performed. The method of performing the tempering process is not particularly limited, and a known method such as a water cooling method or a marble method can be used. As an embodiment, the base chocolate of step (a) is dissolved at a temperature of 47 캜 to 50 캜, and then the temperature is lowered to about 27 캜 while stirring the chocolate for crystal formation. Thus, the base chocolate having been tempered can be filled in a mold capable of forming a shape while keeping the working temperature at a constant level, and the chocolate shell can be hardened by hardening at a relatively low temperature of 15 캜 to 17 캜 for about one hour. At this time, it is preferable that a space is formed to fill the syrup filler inside the chocolate shell, and an opening is formed to communicate with the space.

(f)

The step (f) comprises filling the syrup filler of step (d) into the space inside the chocolate shell having the opening of step (e)

In this step, the syrup filler formed in step (d) may be filled through automated filling and manual operation through the opening of the chocolate shell.

(g)

The step (g) is a step of covering the chocolate shell opening of the step (f) with the base chocolate of the step (a) and then solidifying the chocolate shell opening,

In this step, the opening of the chocolate shell may be covered with the base chocolate prepared in the step (a) while the syrup filler is filled. This is to prevent the outflow of the syrup filler filled in the inside of the chocolate shell to the outside.

Further, after the step (g), a food coating agent may be applied to the entire surface of the chocolate shell. By applying the food coating agent, it is possible to protect from external force to the outside and extend the shelf life. On the other hand, the food coating agent can be applied to the present invention as long as it is a known one or a commercially available one.

Hereinafter, the present invention will be described more specifically by way of Examples and Experimental Examples.

[Example 1]

1. Base chocolate production

Chocolate of 200 g of fresh cream, 100 g of morning syrup, 100 g of cacao mass, 400 g of cacao mass, and 220 g of cacao butter as main ingredients.

ingredient Content (g) whipping cream 200 Chochung 130 Cacao mass 400 Cacao butter 220

2. Cleaning and drying of persimmon

Only the body part excluding the shell and seeds was dried so that the water content was about 20%.

3. Grinding of persimmon

Dried persimmon leaves were divided into 8 equal parts and ground by a pulverizer so that the particle diameter was 0.1 cm to 0.3 cm.

4. Mixing of crushed and syrup fillings

40 g of pulverized pulp having a finely ground size and 75 g of Omija syrup were mixed.

5. Chocolate shell formation

The prepared base chocolate was tempered to form an inner space and an opening communicating with the space to form a spherical chocolate shell having a radius of about 1.8 cm.

6. Filling the chocolate shell with syrup filling

The inside of the chocolate shell was filled with a syrup filler through an opening formed in the chocolate shell.

7. Surface coating of chocolate shell

The opening of the chocolate shell filled with the syrup filler was covered with the prepared base chocolate and then the food coating agent was applied to the whole surface of the chocolate shell to finally complete the chocolate for health supplement food according to the present invention.

[Comparative Example 1]

The chocolate was prepared in the same manner as in Example 1 except that the content of the chocolate-making ingredient was controlled as shown in Table 2 below, and a general syrup was used.

ingredient Content (g) whipping cream 250 Chochung 100 Cacao mass 400 Cacao butter 220

[Comparative Example 2]

The chocolate was prepared in the same manner as in Example 1 except that the content of the chocolate-making ingredient was adjusted as shown in Table 3, and only the ordinary syrup except the filling was filled in the chocolate shell.

ingredient Content (g) whipping cream 180 Chochung 120 Cacao mass 420 Cacao butter 250

[Comparative Example 3]

The chocolate was prepared in the same manner as in Example 1 except that the ingredients and the content of the chocolate were adjusted as shown in Table 4 below. There was nothing filling in the chocolate shell.

ingredient Content (g) whipping cream 200 Sugar 130 Cacao mass 400 Cacao butter 220

[Experimental Example 1]

Table 5 shows the time required for preparing chocolate by the method of Example 1 and Comparative Examples 1 to 3 and the ease of operation.

Syrup injection ease Overall manufacturing time Time to squeeze after syrup filling Example 1 good 5 hours 30 minutes Comparative Example 1 Because of the high viscosity,
Somewhat difficult 5 hours 20 minutes Comparative Example 2 Because the viscosity is low,
difficulty 8 hours 3 hours Comparative Example 3 Not applicable 28 hours 24 hours

As shown in Table 5, the total production time of 5 hours was required in Example 1 using morning syrup, but in the case of Comparative Example 3 using sugar, more than one day was required for preparation. It can be seen that this is the difference in time taken to crystallize after filling the syrup filler into the chocolate shell. Also, there was a difference in filling the syrup filler into the chocolate shell depending on the amount of fresh cream used during the manufacturing process.

[Experimental Example 2] Evaluation of preference degree

The chocolate prepared by the method of Example 1 and Comparative Examples 1 to 3 was tasted by the panel of 30 persons, and the texture, taste, smell, and overall acceptability were evaluated by the 5-point scale method (5 is the best) The results are shown in Table 6 below.

Texture flavor smell Overall likelihood Example 1 4.5 4.6 4.0 4.3 Comparative Example 1 4.4 3.2 3.0 3.5 Comparative Example 2 3.2 3.0 2.8 3.0 Comparative Example 3 3.0 2.8 4.3 3.3

As shown in Table 6, in Example 1 of the present invention, superior results were obtained in terms of texture, taste, smell, and overall preference than when conventional sugar was used. On the other hand, in the case of Comparative Examples 1 and 2 prepared using general syrup, the texture was generally good, but it was confirmed that the taste and smell were significantly worse than Example 1.

[Experimental Example 3] Component analysis

In order to analyze the composition of the chocolate produced by the method of the present invention, the component analysis was carried out by Dasan Bioscience Co., Ltd., an accredited testing laboratory. The test method was a predetermined amount of samples provided by the present applicant and was conducted for six days from June 20, 2016 to June 27, 2016, in accordance with the food ingredient analysis standard.

The results of the composition analysis are shown in Table 7 below. As a control group, three kinds of products actually sold on the market (L: domestic, R: imported, F: imported) were selected.

Also, for the equality of the calorific value between each product, the reference value was set and the numerical values were converted by applying proportional expression to each product component based on the reference value (100g).

Item The present invention product Company L Company R Company F Calories (kcal) 526 540 500 620 Protein (g / 100 g) 7.89 8 8 8 Carbohydrate (g / 100 g) 34.44 56 32 48 Sugar (g / 100g) 13.90 52 32 40 Sodium (mg / 100g) 9.55 7 8 9

In Table 7, the product of the present invention and the components of the respective control groups are compared and analyzed. As a result, it can be seen that the contents of nutrients, that is, protein and sodium, are not substantially different among the products. However, the calorie content of L and F products is relatively high, which is presumably due to the influence of a large amount of saccharides.

On the other hand, the product of the present invention shows that the carbohydrate level is lower than that of the other products, and it is judged that the amount of the carbohydrate is low because the sugar component is detected little.

In particular, although the product calorific value of product R is lower than that of the product of the present invention, the content of saccharide is twice as high as that of the product of the present invention, It can be confirmed that a large amount of saccharide was added in order to increase the degree of preference, that is to say, different from the product.

Therefore, according to the results of the above experiment, the chocolate produced by the method of the present invention is superior in terms of functionality and low in the amount of saccharides and calories compared to other products, and it is a product capable of sufficiently satisfying consumers' Can be derived.

Claims (5)

(a) preparing a base chocolate formed from 15 to 30% by weight of fresh cream, 10 to 15% by weight of zeaxan, 40 to 45% by weight of cacao mass and 20 to 25% by weight of cacao butter;
(b) washing and drying the foreign matter of the collected forest products;
(c) pulverizing the dried forest product of step (b) using a pulverizer;
(d) mixing the pulverized pulverized product in the step (c) at a ratio of 10 to 50% by weight and Omija syrup in an amount of 50 to 90% by weight to prepare a syrup filler;
(e) forming a base chocolate in the step (a), preparing a chocolate shell having an inner space and an opening to communicate with the space;
(f) filling the syrup filler of step (d) in a space inside the chocolate shell having the opening of step (e);
(g) covering the chocolate shell opening of the step (f) with the base chocolate of the step (a) and then hardening the base chocolate,
The seasoning of step (a) is composed of 74.7-79.9% by weight of crude oil, 20-25% by weight of the young leaves of the berry, 0.1-0.3% by weight of the soybean flour,
The forest products of step (b) include at least one selected from cooked chestnuts, raw chestnuts, persimmons, persimmon, cooked walnuts, raw walnuts, cooked jujube,
Further comprising the step of applying a food coating agent to the entire surface of the chocolate shell after the step (g). delete delete delete A chocolate for a health supplement produced by the method of claim 1.

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