KR101894527B1 - Schisandra chinensis chocolate and its manufacturing method - Google Patents

Abstract

The present invention relates to a process for producing omza chocolate and a method for producing the omza chocolate by mixing the omza powder and a solvent to prepare an omija mixture and preparing a cacao mixture by mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose, A melted cacao mixture is prepared, and the mixture of omija is poured into a mold at a rate of 2 to 8 parts by weight with respect to 100 parts by weight of the melted cacao mixture, and then cooled to provide an Omija chocolate having no odor and improved taste and aroma peculiar to Omija .

Description

Schizandra chinensis chocolate and its manufacturing method < RTI ID = 0.0 >

≪ / RTI >

As interest in well-being foods has increased, manufacturing of foods using chocolates containing a large amount of useful components such as antioxidants is increasing. Chocolate is a processed food made by adding aged cacao beans to brown cacao powder and cacao butter and adding sugar, milk and additives. It is a polyphenol that acts to remove active oxygen and acts as an antioxidant, cocaine such as cocaine, theobromine Is contained in a large amount. Therefore, eating chocolate can prevent cardiovascular diseases, hypertension, etc., and it can lower the body fatigue and relieve stress by promoting brain activity.

Recently, an extract or juice of fruits containing a variety of organic acids and sugars such as bokbunja, apple, grape, and omija in chocolate has been added to chocolate to improve the flavor of chocolate and to provide more useful ingredients. In particular, in the past, it was possible to use only the processed foods such as beverages, tea, and liquor in the past, but by making chocolate using the Omiza fruit, it became easy for both male and female to get to know each other. However, there has been a problem that the chocolate containing fruits such as omija has difficulty in processing the solid chocolate by the moisture contained in the fruit and has insufficient flavor and flavor peculiar to the fruit compared with the amount of the fruit used for producing the chocolate.

Korean Patent No. 10-1195536 discloses a method for producing a chocolate composition containing a pharmacopoeial, Omija, and Gujia extract, which has good taste and aroma and contains a pharmacological component. However, in the prior art including the above- There has been a problem in that a long time is required for the production of chocolate since the production process is complicated by using a decomposition enzyme and an organic solvent separately and performing a heating process at a high temperature. Further, there is still a problem that the flavor and flavor peculiar to the fruit are insufficient compared to the amount of the fruit used for the production of chocolate.

The present invention also relates to a process for producing Omija chocolate and a process for producing the same. The present invention is not limited to the above-described technical problems, and another technical problem can be derived from the following description.

According to one aspect of the present invention, the Omiza chocolate comprises a first mixing step of mixing an omija powder and a solvent to prepare an omija mixture; A second mixing step of mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose, and lecithin to prepare a cacao mixture; Heating the cacao mixture prepared in the second mixing step to 40 to 50 DEG C to melt the cacao mixture; A molding step of forming the shape of the Omiza chocolate by injecting the Omiza mixture into the mold at a rate of 2 to 8 parts by weight with respect to 100 parts by weight of the melted cacao mixture heated in the heating step; And a cooling step of cooling the mixture injected into the mold.

The solvent may include liquid white chocolate. In the first mixing step, an omija mixture may be prepared by mixing 3 ~ 10 wt% of the omija powder and 90 ~ 97 wt% of the solvent. Wherein the second mixing step comprises mixing 5 to 8 wt% of cacao powder, 1 to 3 wt% of cacao butter, 30 to 35 wt% of fat, 40 to 45 wt% of sugar, 13 to 16 wt% of whole milk powder, 5 to 8 wt% , And 0.1 to 0.5% by weight of lecithin can be mixed.

Further comprising a pretreatment step of lyophilizing the ophiolite raw material at a temperature of 0 to 5 ° C to prepare a powdered form, wherein the first mixing step comprises mixing the omithine powder prepared in the pretreatment step with a solvent to prepare an omija mixture have. Wherein at least one of the first mixing step and the second mixing step further comprises mixing an additive mixture comprising at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, At least one of the above-mentioned omija mixture and said cacao mixture can be produced. The cooling step may cool the mixture injected into the mold at a temperature condition of 3 to 6 占 폚.

According to another aspect of the present invention, the Omiza chocolate is produced by the above-described method for producing Omiza chocolate.

A mixture of omiza powder and a solvent is prepared to prepare an omija mixture, and a cacao mixture is prepared by mixing cacao powder, cacao butter, oil, sugar, whole milk powder, lactose and lecithin to prepare a melted cacao mixture, The Omija mixture is poured into the mold at a rate of 2 to 8 parts by weight with respect to 100 parts by weight of the mixture and cooled to prepare a chocolate of Omija which has no odor and improved odor and flavor peculiar to Omija. In particular, since the microorganism, the fermentation step of the enzyme, the extraction step, the heating step of 50 ° C or more, and the like are not performed in order to prepare the omija powder or juice, the omza chocolate can be produced within a short time by a simple process. In addition, by using Omiza powder, it is possible to produce Omiza chocolate having stronger flavor and flavor peculiar to Omija.

In addition, the liquid white chocolate as a solvent can be used to make the taste of Omiza chocolate more dense and sophisticated. In particular, the flavor of the omija chocolate can be further improved by mixing the omija powder with 3 to 10 wt% and the liquid white chocolate with 90 to 97 wt% to prepare an omija mixture. In addition, since the mixture of omiza mixed at the composition ratio described above is formed into a kneaded state, it is easy to form and cool, so that the omza chocolate can be produced within a short time.

In the second mixing step, 5 to 8 wt% of cacao powder, 1 to 3 wt% of cacao butter, 30 to 35 wt% of sugar, 40 to 45 wt% of sugar, 13 to 16 wt% of whole milk powder, % And lecithin 0.1 to 0.5% by weight, it is possible to produce a cacao mixture having a homogeneous composition and harmonizing the bland taste and sweet taste of the cacao powder. Also, at least one of the omija mixture and the cacao mixture is further mixed with an additive mixture containing at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavors, nutritional enhancers, sweeteners, The fragrance can be made better.

In addition, by cooling slowly the omiza mixture and the cacao mixture injected into the mold at a temperature of 3 to 6 ° C, it is possible to produce omiza chocolate which has no crack and does not break the rim. In particular, in the past, it has been possible to contact omija only with tea, beverage, or liquor. However, omija can be easily made by man and woman, by making chocolate using omija as in the present invention.

FIG. 1 is a flowchart illustrating a method of manufacturing an Omija chocolate according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. An embodiment of the present invention relates to an omija mixture comprising omija in the form of powder and an omija chocolate prepared using a cacao mixture and a process for producing the same. In particular, the present embodiment can produce an Omija chocolate in which a flavor and taste unique to Omija are further improved within a short time by manufacturing an Omija chocolate using the Omija powder. In addition, a cacao mixture having a uniform composition can be produced as the liquid oil in which cacao butter and fat are melted and the moisture contained in each powder component are mixed evenly without forming an interface with lecithin. In particular, the hominis mixture and the cacao mixture have a uniform composition, so that the taste can be further improved and the chocolate of Omiza having a soft texture can be produced.

The Omiza chocolate according to this embodiment can be prepared by mixing an omija mixture and a cacao mixture. The ozonizer mixture of the present embodiment includes an omega powder and a solvent, and the cacao mixture may include cacao powder, cacao butter, sugar, fat, whole milk powder, lactose, and lecithin. In this embodiment, by mixing the above-described omiza mixture with 100 parts by weight of the above-described cacao mixture at a ratio of 2 to 8 parts by weight, it is possible to produce omija chocolate having a good taste and flavor and a soft texture.

Particularly, the Omiza chocolate according to the present embodiment contains 5 to 8% by weight of cacao powder, 1 to 3% by weight of cacao butter, 40 to 45% by weight of sugar, 30 to 35% by weight of milk, 13 to 16% By weight of an omija mixture containing 3 to 10% by weight of an omija powder and 90 to 97% by weight of a solvent in a proportion of 2 to 8 parts by weight based on 100 parts by weight of a cacao mixture containing 1 to 8% by weight of lecithin and 0.1 to 0.5% . The Omiza chocolate produced at the above composition ratio not only improves the flavor and aroma unique to Omija, but also has no odor. The properties and uses of Omija powder, solvent, cacao powder, cacao butter, sugar, fat powder, milk powder, lactose, and lecithin used in the manufacture of Omiza chocolate will be described later.

Omiza is a fruit of Omiza trees and has five flavors of sweet, sour, bitter, salty, and spicy taste. Especially, it is strong in sour taste. Fruit is used as medicine and used as a material for alcohol and tea. Schizandran, which increases the amount of glutathione that protects the liver function, and lignan-based substances including gamma-thiazolidine, etc., help to regain liver function. In addition, Omija contains a large amount of useful ingredients in the body, including organic acids, such as blood pressure lowering action, arteriosclerosis, and pharmacological effects such as goddess action, the brain functions to lower stress and body fatigue.

In this embodiment, the omija is not used in the form of an extract or a juice, and the omija raw material can be used in the form of a powder by lyophilizing and pulverizing. In the case of using an extract or juice of Omija, it is difficult to prepare solid chocolate by the moisture contained in the extract of Omija and juice, and the produced chocolate easily melts due to the surrounding temperature and humidity, and the shape may change. Accordingly, in this embodiment, the use of the solid state powder of omia facilitates the production of solid state chocolate and prevents the produced chocolate from easily dissolving. In addition, when the extract or juice of Omija is used, the shells, flesh, seeds and the like of the Omija seedlings are discarded. However, when the Omija powder is used as in this embodiment, the shells, pulp and seeds of the Omija seedlings can be used without being discarded It is economical. In addition, there is an advantage that various organic acids and sugars contained in the shells, flesh, seeds and the like of Omija can be ingested together with chocolate.

The omija mixture may be used in an amount of 3 to 10% by weight based on the total weight of the omija powder. When the omija powder is less than 3% by weight, the flavor and aroma unique to the omija are insufficient. If the amount of Omiza powder is more than 10% by weight, odor and pungent flavor specific to Omija may be excessive, and the flavor of chocolate may be lowered, and the price of Omija may be high and the economical efficiency may be lowered. Particularly, in order to improve the flavor of Omiza chocolate by the flavor and aroma unique to Omija, which is a main component of Omija chocolate, attention should be paid to the composition ratio of Omija powder.

The solvent is mixed with the omija powder to form an omija mixture, and liquid white chocolate (claim 2) can be used as the solvent. White chocolate is made by adding powdered milk and sugar to ivory cacao butter. It is relatively sweet and has a soft texture because it contains a lot of milk powder and sugar compared to dark chocolate. Generally, since white chocolate is sold in a solid state, liquid white chocolate is prepared by dissolving solid white chocolate in this embodiment and used as a solvent. Solid white chocolate can be melted by direct heating, hot water, etc., and the melting method is not particularly limited. In addition, a mixed solution obtained by mixing milk, cell powder or whole milk powder with water may be used as a solvent, but a mixed solution obtained by mixing milk, cell powder or whole milk powder with water has a very low water-solubility, It can fall.

The omiza mixture may be used at 90 to 97 wt% of the solvent relative to the total weight. When the solvent is less than 90 wt%, the omija powder and the solvent are not uniformly mixed, resulting in a decrease in the texture of the omija chocolate. It is difficult to form and process the chocolate of Omija. When the solvent is more than 97% by weight, the Omija mixture becomes excessively diluted, making it difficult to produce solid Omija chocolate, and the concentration of Omija powder is lowered, can do. The omija mixture according to the present embodiment may be prepared by mixing 3 to 10% by weight of the omija powder and 90 to 97% by weight of the solvent. Omiza chocolate containing an omija mixture prepared with such a composition ratio already has no odor, and the flavor and aroma unique to Omija can be further improved.

On the other hand, the cacao mixture contains 5 to 8% by weight of cacao powder, 1 to 3% by weight of cacao butter, 40 to 45% by weight of sugar, 30 to 35% by weight of cacao butter, cacao butter, sugar, By weight, 13 to 16% by weight of whole milk powder, 5 to 8% by weight of lactose and 0.1 to 0.5% by weight of lecithin. Cacao powder is a cacao bean processed food, which is obtained by removing a portion of cacao butter from cacao beans and crushing it. Generally, cacao powder can be prepared by roasting cacao beans, cooling and crushing the beans to remove the husks to obtain a casting portion, mixing the casting portion with an alkali solution, heating, drying and crushing. Cacao powder contains carbohydrates, proteins, fats, calcium, potassium, magnesium, phosphorus and minerals. It contains a large amount of antioxidant polyphenols to prevent inflammation and prevent immune regulation. .

The cacao mixture may be used in an amount of 5 to 8% by weight based on the total weight of the cacao powder. If the cacao powder is less than 5% by weight, the flavor and flavor of the cacao powder may be insufficient. Minerals and polyphenols may not be sufficiently contained in the chocolate. If the cacao powder is more than 8% by weight, the bitterness of the cacao powder may lower the flavor of the chocolate and the dough state of the cacao mixture may be deteriorated So that the production of chocolate of Omiza may be difficult.

Cacao butter is a fat obtained from a cacao bean by a crushing method in which the cacao beans are roasted and then crushed and defrosted to separate the pulp. Cacao butter is called cocoa butter or cocoa butter and is composed of fatty acids such as palmitic acid, stearic acid and oleic acid. Cacao butter contains a large amount of vitamin E, a natural antioxidant, so it is easy to store for a long period of time, compared to ordinary preservation. It improves the texture of chocolate by softening the chocolate. On the other hand, in many cases, vegetable oil is used instead of cacao butter in the production of chocolate, but in case of vegetable oil, taste and texture of chocolate may be reduced, so that cacao butter can be used in this embodiment.

On the other hand, the cacao butter of the present embodiment can serve as a solvent for mixing the components constituting the cacao mixture by being melted in a liquid state in the heating step 40 together with the oil to be described later. More specifically, the cacao mixture in which the components are mixed in the second mixing step 30 may be difficult to uniformly mix because the components are in a solid state. Accordingly, in the heating step (40) of the present embodiment, the cacao butter is heated to melt the cacao butter in a liquid state, and the cacao powder, sugar, powdered milk, lactose and lecithin are melted and mixed in the liquid cacao butter, A liquid cacao mixture can be prepared. As described above, Omiza chocolate made from a cacao mixture having a uniform composition can further improve the taste and flavor.

The cacao mixture may be used in an amount of 1 to 3% by weight of cacao butter based on the total weight of the cacao butter. When the cacao butter is less than 1% by weight, the solvent of the cacao mixture is insufficient and it is difficult to prepare a cacao mixture having a uniform composition. When the cacao butter is more than 3% by weight, the prepared chocolate of Omiza is excessively retreated, making it difficult to produce solid chocolate, and it may be difficult to form and process.

Fat is a triglyceride mixture in which three molecules of glycerol are bonded to one molecule of a fatty acid, and is generally in a solid state at room temperature. The oil can be used in various fields, and the edible oil used for food can be divided into vegetable oil, animal oil, and milk fat according to the raw materials. The fat is absorbed in the body and used for metabolism, which is one of the excellent heat sources that can generate energy of 9 kcal per 1g and can promote the absorption of fat soluble vitamins. However, since fat is absorbed in the body and is used for metabolism, it can generate energy of 9kcal per 1g. Therefore, excessive intake of cholesterol may increase the cholesterol level of the body. In the holding of the present embodiment, the edible oil may be processed in the form that it has been processed so as to have properties or shape suitable for the purpose of use, and the processed oil includes butter, margarine, shortening and the like.

On the other hand, the oil of this embodiment can be melted together with cacao butter in a liquid state in the heating step 40 and serve as a solvent for mixing components constituting the cacao mixture. More specifically, the cacao mixture in which the components are mixed in the second mixing step 30 may be difficult to uniformly mix because the components are in a solid state. Accordingly, in the heating step (40) of the present embodiment, the cacao mixture is heated to melt the liquid in the liquid state, and the cacao powder, sugar powder, powdered milk, lactose and lecithin are melted and mixed in the liquid state, Of a cacao mixture can be prepared. As described above, Omiza chocolate made from a cacao mixture having a uniform composition can further improve the taste and flavor.

The cacao mixture may be used in an amount of 30 to 35% by weight based on the total weight of the cacao mixture. When the amount of the cacao mixture is less than 30% by weight, the cacao mixture may not be uniformly mixed with the other components of the cacao mixture. Taste and texture can be lowered. If the fat content exceeds 35% by weight, the calorie of the chocolate becomes very high, and the cholesterol level of the body becomes high and the flavor of the chocolate may be lowered.

Sugar is obtained from sugarcane and sugar beets and is sweetened with a kind of organic compound containing carbon, hydrogen, and oxygen. According to this embodiment, the sugar can suppress the bitter taste peculiar to the cacao powder and increase the sweetness, thereby further improving the flavor of the chocolate of Omiza. In addition, sugar can improve the texture of Omiza chocolate by allowing the moisture content of Omiza chocolate to be kept constant. Sugar can be white sugar, medium sugar, sambu sugar, granulated sugar, sugar white sugar, brown sugar and the like.

The cacao mixture may be used in an amount of 40 to 45% by weight based on the total weight of the sugar. If the sugar content is less than 40% by weight, the bitter taste of the cacao powder may not be neutralized, If it is exceeded, the chocolate becomes excessively runny and the flavor and taste peculiar to omija become insufficient, and overweight of obese and diabetes due to excessive consumption of sugar may occur.

Whole milk powder can be produced by drying the milk as it is and making it into powder, without adding any additives, making the fat content of the milk according to the standard and concentrating and dehydrating. Whole milk powder is reduced to milk when it is poured into water. It contains nutrients of milk, which gives a delicious taste.

The cocoa mixture may be used in an amount of 13 to 16% by weight based on the total weight of the whole milk powder. If the whole milk powder is less than 13% by weight, omija chocolate may be complimented with insufficient light taste and texture may not be smooth. %, The color of the omija chocolate may become turbid due to the color of the powdered milk, and the appearance of the omija chocolate may fall.

Lactose is sugar, called lactose, lactose, and lactose. Lactose is a representative carbohydrate of milk and is a disaccharide composed of glucose and callactose. Lactose is used as a nutrient for young children, as a diluent for medicines, as a medicinal sweetener, or as a raw material for formulating milk powder for childcare. In the case of people who lack lactase, an enzyme for degrading lactose, it is difficult to digest lactose so that the use of lactose can be minimized.

The cocoa mixture may be used in an amount of 5 to 8% by weight of lactose based on the total weight. If the lactose is less than 5% by weight, the sweetness of the omza chocolate may be lowered. If the lactose exceeds 8% by weight, For those who have difficulty digesting lactose, they can cause diseases such as abdominal discomfort, abdominal bloating, diarrhea, and soreness. Accordingly, lactose should be used in a minimum amount.

Lecithin is a complex lipid that exists in large amounts in egg yolk, soybean oil, liver, brain, etc. It is a constituent of lipid membrane and lipid protein. Lecithin is widely used as an emulsifier to stabilize a mixture of water and fat, having both a lipophilic fatty acid group and a hydrophilic phosphate and choline. In addition, lecithin has the effect of preventing the absorption and synthesis of cholesterol and lowering the cholesterol level. In particular, the lecithin of the present embodiment helps each component constituting the cacao mixture to be uniformly mixed.

More specifically, in the heating step 40, the cacao butter and the fat contained in the cacao mixture are melted to become liquid oil, and the respective components are mixed. However, the cacao butter and oil are mixed with the cacao powder, sugar, Etc. may not be uniformly mixed. That is, a film-like interface may be formed between the water contained in each component and the liquid cocoa butter and the oil of the oil, and such an interface may lower the taste of the Omiza chocolate. Thus, in this embodiment, lecithin, which is an emulsifier capable of stabilizing a mixture of water and oil, is added to uniformly mix the above components with the liquid phase. As described above, the Omiza chocolate prepared using the cacao mixture having a uniform composition has a further improved taste and flavor and a smoother texture.

The cacao mixture may be used in an amount of from 0.1 to 0.5% by weight of lecithin based on the total weight. When the content of lecithin is less than 0.1% by weight, a film-like interface is formed inside the cacao mixture to unevenly mix the cacao mixture. If the content of lecithin exceeds 0.5% by weight, a part of the excess lecithin may not be economical due to the lack of emulsifying agent.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing an Omija chocolate according to an embodiment of the present invention. Referring to FIG. 1, a method of manufacturing the chocolate according to the present embodiment includes a pretreatment step, a first mixing step 20, a second mixing step 30, a heating step 40, a molding step 50, Step (60).

In the pretreatment step (10), the Omija seeds are lyophilized at a temperature of 0 to 5 ° C to produce a powdery form (claim 4). In the pretreatment step (10), omiza is harvested, washed, lyophilized, and then ground to produce powder having a uniform particle size. First, harvest the Omiza between the end of August and the beginning of September when the Omiza Fruit grows the most, and separate the fruit and wash it. Then, the washed omiza fruit is lyophilized at a temperature of 0 to 5 ° C to remove moisture contained in the fruit. On the other hand, the freeze-dried Omiza fruit may not be uniformly mixed with the solvent due to the aggregation of the particles. In this embodiment, the freeze-dried Omiza fruit is ground to produce a powder having a uniform particle size. The grinding can be carried out using a machine, or it can be carried out by an operator.

In the pretreatment step (10) of this embodiment, it is possible to manufacture an omiza fruit as powder rather than as an extract or juice, and to solve the conventional problem that solid state chocolate was difficult to produce by the moisture of the fruit. In addition, since the freeze-dried Schizandra chinensis powder is ground to produce a homogeneous powder having a uniform particle size, the Schizandra chinensis powder and the solvent can be mixed evenly in the first mixing step (20). Therefore, the taste and texture of Omiza chocolate can be further improved.

In the first mixing step (20), an omija mixture is prepared by mixing an omija powder and a solvent (claim 1). Particularly, in the first mixing step (20), an omija mixture can be prepared by mixing the omithine powder prepared in the pretreatment step (10) and a solvent (claim 4), and liquid white chocolate (claim 2) can be used as a solvent . White chocolate is more flavorful than milk, whole milk powder and water, and its texture is softer, which can further improve the taste and texture of Omiza chocolate.

In this embodiment, liquid white chocolate is prepared in the following manner. First, white chocolate in a solid state is put into a reactor, and then the reactor is heated to melt the white chocolate into a liquid phase. In the present embodiment, however, in the present embodiment, the white chocolate is melted by treating the reactor in which the white chocolate is charged, thereby preventing the chocolate from burning or changing the taste due to the rapid temperature increase. The bath can be run at 40-50 ° C and should be done at a temperature at which liquid white chocolate can be sufficiently melted.

Then, an omija powder prepared in the pretreatment step (10) is put into a reactor containing liquid white chocolate and stirred to prepare an omija mixture. Since the liquid white chocolate may be hardened when the temperature is lowered in the course of mixing the omija powder and the liquid white chocolate, in this embodiment, the osmotic powder is put into the reactor while the reactor containing the liquid white chocolate is stirred, Allow powder and liquid white chocolate to mix uniformly. If white chocolate is hardened during mixing of Omiza powder and liquid white chocolate, the taste of Omiza chocolate may fall because Omiza powder and white chocolate are not mixed uniformly.

In addition, in the first mixing step (20), the omija mixture may be prepared by mixing 3 ~ 10 wt% of Omiza powder and 90 ~ 97 wt% of solvent (claim 2). Particularly, as described above, since the omija mixture mixed at the composition ratio of 3 ~ 10 wt% of the omija powder and 90 ~ 97 wt% of the solvent is in the same state as the dough, the omija mixture is convenient to use in the molding step 50, The chocolate can be easily produced and slowly cooled at a low temperature in the cooling step 60 to be completely solidified, so that taste and texture can be further improved.

For example, if the omija mixture is too dilute, it is difficult to use in the molding step 50 and further cooling in the cooling step 60 for a long period of time may result in poor economy and deterioration of taste and texture. On the other hand, if the omija mixture is too hard, it is hard to be injected into the mold, so that it is difficult to form the chocolate, and it may easily be cooled in the cooling step 60, causing cracks in the omija chocolate or rim. Thus, it is possible to prepare an omiza mixture taking into consideration the above-mentioned composition ratio.

In the second mixing step 30, a cacao mixture is prepared by mixing cacao powder, cacao butter, sugar, fat powder, milk powder, lactose, and lecithin (claim 1). In the second mixing step 30, the cacao powder, the cacao butter, the sugar, the fat, the whole milk powder, the lactose, and the lecithin are added to the reactor and mixed. In the second mixing step 30, 5 to 8% by weight of cocoa powder, 1 to 3% by weight of cacao butter, 40 to 45% by weight of sugar, 30 to 35% by weight of fat, 13 to 16% by weight of whole milk powder, 5 to 8% by weight of lactose %, And lecithin 0.1 to 0.5% by weight. The cacao mixture mixed at the above-mentioned composition ratio is harmonized with the taste of cacao and the sweetness of sugar to further improve the taste and have a soft texture.

At least one of the first mixing step 20 and the second mixing step 30 may include at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, The additive mixture may be further mixed to produce at least one of the mixture of omija and cacao (claim 5). The taste and texture of the Omiza chocolate can be further improved by introducing the additive mixture in at least one of the first mixing step (20) and the second mixing step (30) of this embodiment.

In the heating step 40, the cacao mixture prepared in the second mixing step 30 is heated to 40 to 50 DEG C to melt the cacao mixture (claim 1). Particularly, in the heating step 40, the cacao butter and the fat are melted in the liquid phase, and the cacao butter and the fat in the liquid state are mixed with the cacao powder, sugar, powdered milk, lactose and the like to produce a cacao mixture having a uniform composition. First, in the heating step (40), the cacao butter and the oil are melted by boiling the reactor containing the cacao mixture at a temperature of 40 to 50 ° C. Thereafter, the liquid cocoa butter and the fused liquid such as cacao powder, sugar, whole milk powder, lactose, and lecithin can be mixed evenly by using a machine or by a worker directly stirring. In addition, it is possible to prevent the formation of an interface between water and oil by lecithin, and to produce chocolate of Omiza having improved taste and flavor.

In the forming step 50, the shape of the Omiza chocolate is formed by injecting the omija mixture into the mold at a rate of 2 to 8 parts by weight with respect to 100 parts by weight of the melted cacao mixture heated in the heating step 40 (claim 1). In the forming step 50, the desired form of the Omiza chocolate can be prepared by injecting the omiza mixture and the cacao mixture prepared through the above-described steps into various types of molds. The mold may be formed into various shapes such as a square, a triangle, a circle, and a flower pattern, and is not particularly limited.

In the forming step 50, the cacao mixture and the omija mixture can be injected into the mold in various ways. First, an omija mixture is put into a reactor containing a cacao mixture and stirred to prepare a mixture in which an omija mixture and a cacao mixture are uniformly mixed. Thereafter, the shape of the Omiza chocolate can be formed by injecting the above-mentioned mixture into a mold. As described above, the Omiza chocolate prepared by uniformly mixing the mixture of the omiza mixture and the cacao can be further improved in commerciality since the omija chocolate has a uniform taste regardless of which portion is bended.

In addition, an Omija chocolate having a sandwich structure can be prepared by first injecting a cacao mixture into a mold, injecting an organza mixture onto the surface of the injected cacao mixture, and injecting the cacao mixture secondarily onto the surface of the injected organza mixture . Also, by injecting the cacao mixture first into the mold, injecting the mixture with the center of the injected cacao mixture, and injecting the cacao mixture secondarily onto the surface of the cacao mixture and the omija mixture, An omija mixture is placed and a cacao mixture is placed on the outer side to produce an omija chocolate having a core-shell structure in which the cacao mixture surrounds the omija mixture.

As described above, the Omiza chocolate having a sandwich structure or a core-shell structure primarily senses the bland taste of the cacao mixture, and can feel the sourness, refreshing taste, and sweet taste of the omija mixture, The flavor of chocolate is further improved and the taste and aroma unique to Omija can be felt deeply. Thus, the shape of Omiza chocolate can be variously manufactured to suit the taste and taste of consumers.

In the cooling step 60, the mixture injected into the mold is cooled (claim 1). The cooling step (60) cools the mixture injected into the mold at a temperature condition of 3 to 6 DEG C, according to the fact that the omija mixture and the cacao mixture injected into the mold in the molding step (50) ), A solid state chocolate of Omija having the same shape as the mold can be produced. Generally, in order to rapidly produce chocolate at a low cost, a solid state chocolate is prepared by rapidly freezing a liquid mixture, but cracks are generated in the chocolate, or the edges or corners of the chocolate are broken. Therefore, in this embodiment, the chocolate is cooled slowly at a low temperature, so that cracks are generated in the chocolate or the edges or corners of the chocolate are not broken.

For example, in the present embodiment, the mold into which the chocolate is injected is placed on and fixed to a horizontally movable rail. The speed of the rails is set to 0.8 to 1.5 m / min, and the molds on the rails and the rails are passed through a cooling tunnel of 15 to 20 meters in length to produce solid state chocolate of Omija. As described above, the Omiza chocolate can be slowly cooled while passing a cooling tunnel of 15 to 20 meters in length maintained at 3 to 6 DEG C at a speed of 0.8 to 1.5 m / min. Thereby, cracks are not generated in the produced chocolate of Omiza, and the edges or corners of the chocolate may not be broken. In addition, as the chocolate is slowly cooled at a low temperature, it is uniformly cooled from the outside to the inside of the Omiza chocolate, and the taste and texture of the Omiza chocolate can be further improved.

On the other hand, the chilled Omiza chocolate as described above can be easily separated from the mold. After evaluating the merchantability of Omiza chocolate separated from the mold, Omiza chocolate with commodity value is separately packaged separately. Individual packaged Omiza chocolates can then be packaged in boxes and placed on the market.

 The Omiza chocolate according to the present embodiment may be used in the first mixing step 20, the second mixing step 30, the heating step 40, the molding step 50, and the cooling step 60 in accordance with the above- Can be produced within a short period of time by only a simple process (claim 7). In particular, in the present embodiment, since the fermentation step using an enzyme or a microorganism, the extraction step using an organic solvent or an extractor, and the heating step 40 having a high temperature of 50 ° C or more are not performed, It is possible to produce Omiza chocolate in time. In particular, the hominis mixture and the cacao mixture have a homogeneous composition, so that the taste and flavor of the hominis chocolate can be further improved.

The present invention has been described above with reference to preferred embodiments and test examples. The present invention has been specifically described by way of Examples and Test Examples, but is not intended to limit the present invention, but merely to illustrate the present invention. Therefore, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

≪ Example 1 >

According to the above-described embodiment of the present invention, the following Omiza chocolate was produced. The contents of the embodiments described above are followed even if omitted. First, the omija fruit was washed and lyophilized at 0 ~ 5 ° C, and the lyophilized omija fruit was placed in a mixer and ground to prepare an omija powder. Subsequently, white chocolate in a solid state was put into a reactor, and liquid white chocolate was prepared by stirring at a temperature of about 45 캜. 7% by weight of the above-mentioned schizophyll powder and 93% by weight of liquid white chocolate were put into a reactor and stirred to obtain an omija mixture.

Next, the reactor was charged with 7 wt% of cacao powder, 2 wt% of cacao butter, 40 wt% of sugar, 31 wt% of fat, 14 wt% of powdered milk, 5.5 wt% of lactose and 0.5 wt% of lecithin, And the mixture was stirred while being warmed to obtain a liquid cacao mixture. Subsequently, 8 parts by weight of the omija mixture was mixed with 100 parts by weight of the cacao mixture, injected into the mold, and the mold was fixed on the rails. The solid state Omiza chocolate was prepared by passing through a 20-meter cooling tunnel maintained at 3 to 6 ° C with the mold raising speed set at 1 m / min.

≪ Comparative Example 1 &

According to the above-described embodiment of the present invention, the following Omiza chocolate was produced. The contents of the embodiments described above are followed even if omitted. First, the omija fruit was washed and lyophilized at 0 ~ 5 ° C, and the lyophilized omija fruit was placed in a mixer and ground to prepare an omija powder. Subsequently, white chocolate in a solid state was put into a reactor, and liquid white chocolate was prepared by stirring at a temperature of about 45 캜. 50% by weight of the above-mentioned schizophyll powder and 50% by weight of liquid white chocolate were put into a reactor and stirred to obtain an omija mixture.

Next, the reactor was charged with 7 wt% of cacao powder, 2 wt% of cacao butter, 40 wt% of sugar, 31 wt% of fat, 14 wt% of powdered milk, 5.5 wt% of lactose and 0.5 wt% of lecithin, And the mixture was stirred while being warmed to obtain a liquid cacao mixture. Subsequently, 8 parts by weight of the omija mixture was mixed with 100 parts by weight of the cacao mixture, injected into the mold, and the mold was fixed on the rails. The solid state Omiza chocolate was prepared by passing through a 20-meter cooling tunnel maintained at 3 to 6 ° C with the mold raising speed set at 1 m / min.

≪ Comparative Example 2 &

According to the above-described embodiment of the present invention, the following Omiza chocolate was produced. The contents of the embodiments described above are followed even if omitted. First, the omija fruit was washed and lyophilized at 0 ~ 5 ° C, and the lyophilized omija fruit was placed in a mixer and ground to prepare an omija powder. Subsequently, white chocolate in a solid state was put into a reactor, and liquid white chocolate was prepared by stirring at a temperature of about 45 캜. 7% by weight of the above-mentioned schizophyll powder and 93% by weight of liquid white chocolate were put into a reactor and stirred to obtain an omija mixture.

Next, to the reactor was added 2 wt% of cacao powder, 10 wt% of cacao butter, 40 wt% of sugar, 40 wt% of fat, 3 wt% of milk powder and 5 wt% of lactose, Of a cacao mixture. Subsequently, 8 parts by weight of the omija mixture was mixed with 100 parts by weight of the cacao mixture, injected into the mold, and the mold was fixed on the rails. The solid state Omiza chocolate was prepared by passing through a 20-meter cooling tunnel maintained at 3 to 6 ° C with the mold raising speed set at 1 m / min.

≪ Comparative Example 3 &

According to the above-described embodiment of the present invention, the following Omiza chocolate was produced. The contents of the embodiments described above are followed even if omitted. First, the omija fruit was washed and lyophilized at 0 ~ 5 ° C, and the lyophilized omija fruit was placed in a mixer and ground to prepare an omija powder. Subsequently, white chocolate in a solid state was put into a reactor, and liquid white chocolate was prepared by stirring at a temperature of about 45 캜. 7% by weight of the above-mentioned schizophyll powder and 93% by weight of liquid white chocolate were put into a reactor and stirred to obtain an omija mixture.

Next, the reactor was charged with 7 wt% of cacao powder, 2 wt% of cacao butter, 40 wt% of sugar, 31 wt% of fat, 14 wt% of powdered milk, 5.5 wt% of lactose and 0.5 wt% of lecithin, And the mixture was stirred while being warmed to obtain a liquid cacao mixture. Subsequently, 8 parts by weight of the omija mixture was mixed with 100 parts by weight of the cacao mixture, and the mixture was injected into the mold. The mold filled with the cacao mixture and the omiza mixture was placed in a cooling box maintained at a temperature of about -20 ° C, the lid was closed, and the mixture was allowed to stand in a cooling box for 5 minutes to rapidly cool the cacao mixture and the omiza mixture to prepare solid omza chocolate Respectively.

≪ Test Example 1 >

5 to 20 years old, 5 to 20 to 30 years old, 5 to 30 to 40 years old, 40 to 50 years old, using Omiza chocolate prepared according to Example 1, Comparative Example 1, Comparative Example 2, The color, flavor, taste, and preference were expressed by the 5 - point method. The results are shown in Table 1 below.

color incense flavor Likelihood Example 1 3.8 (+ - 0.2) 3.9 (+/- 0.2) 4.2 (± 0.2) 4.2 (± 0.2) Comparative Example 1 3.2 (± 0.2) 2.5 (+ - 0.2) 2.5 (+ - 0.2) 2.8 (+/- 0.2) Comparative Example 2 2.8 (+/- 0.2) 2.9 (+/- 0.2) 2.7 (+ - 0.2) 2.9 (+/- 0.2) Comparative Example 3 3.2 (± 0.2) 3.1 (± 0.2) 3.0 (+ -0.2) 3.4 (+ - 0.2)

(1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

As shown in Table 1, the color, flavor, taste, and taste of the Omiza chocolate prepared according to Example 1 of the present invention all showed high scores. On the other hand, in the case of Comparative Example 1 in which the powder of Omija was over-applied, the sour taste and bitter taste of Omija exceeded and received the lowest score in the taste evaluation. In addition, in the case of Comparative Example 2, a very small amount of cacao powder influencing the color of chocolate was not added, and the color was not clear, and the lowest score was obtained in the color evaluation. Thereby, the omija chocolate produced in the pretreatment step 10, the first mixing step 20, the second mixing step 30, the heating step 40, the molding step 50 and the cooling step 60 of this embodiment The taste and flavor are good.

≪ Test Example 2 &

In Test Example 2, a test was conducted to evaluate the firmness and hardness of the chocolate of Example 1, Comparative Example, Comparative Example 2, and Comparative Example 3. The hardness and the hardness were measured by using a Rota meter to measure the size of 3 cm × 2 cm × 1.2 cm of Omiza chocolate, and the average value obtained when the sample was continuously pressed three times continuously at the center of the sample. The results are shown in Table 2 below.

Stiffness (g / cm2) Hardness (g / cm < 2 >) Example 1 42159.36 100458.25 Comparative Example 1 45002.22 11895.66 Comparative Example 2 41958.78 100086.38 Comparative Example 3 38442.56 95367.82

As shown in Table 2, the hardness and hardness of Example 1 produced according to the present embodiment are high, and the hardness and hardness of the comparative example, which is manufactured differently from this embodiment, are relatively low. As compared with Example 1, in Comparative Example 1, the solid component of the omega powder was added about 10 times, so that the hardness and the hardness were improved as compared with Example 1. Further, in Comparative Example 2, solid hardness and hardness were found to be lower than that in Example 1, because less solid cocoa powder was used than in Example 1. [

On the other hand, in the case of Comparative Example 3, the same ingredients and composition ratio as in Example 1 were used to make the chocolate, but in the present example, the chocolate was slowly cooled while passing through a cooling tunnel maintained at 3 to 6 ° C, There is a difference in that the chocolate is left in a cooling box at -20 ° C for rapid cooling. As shown in Table 2, the rapidly cooled Comparative Example 3 shows lower hardness and hardness than the first embodiment. In the case of chocolate cooled slowly as in Example 1, both the outer side and the inner side of the chocolate were uniformly cooled to become a solid state. However, in the case of the chocolate rapidly cooled as in Comparative Example 3, the outer and inner portions were cooled to become a solid state The center of the inner side remains in a gel state, so that it can be judged that the rapidly cooled chocolate has poor hardness and firmness.

≪ Test Example 3 >

Test Example 3 is a food inspection report of Omiza chocolate prepared according to Example 1. The ingredients of the food were examined at the Usol Environmental Research Institute Co., Ltd. using a sample of chocolate of Omija prepared according to Example 1, and the results are shown in Table 3 below.

Inspection items result Calories (kcal / 100g) 539.63 Carbohydrate (g / 100 g) 65.76 Sugar (g / 100g) 47.51 Protein (g / 100 g) 3.47 Fat (g / 100g) 29.19 Saturated fat (g / 100g) 27.00 Trans fat (g / 100g) 0.04 Cholesterol (g / 100g) 2.76 Sodium (mg / 100g) 26.27

As shown in Table 3, it can be seen that the Omiza chocolate prepared according to Example 1 contains a large amount of various nutrients absorbed into the body such as carbohydrates, saccharides, proteins, fats and the like and utilized as an energy source. In particular, Chénée is used as an efficient energy source and contains a large amount of saturated fat that regulates body temperature and protects important organs. On the other hand, the level of trans fats, which can cause diseases such as cardiovascular diseases, cerebrovascular diseases and diabetes by raising blood cholesterol levels, was measured very low. Thus, it can be seen that the chocolate of the present invention produced by the method of the present invention contains various components that can be absorbed in the body and utilized as an energy source, while containing less trans-fats unnecessary in the body.

10: preprocessing step
20: first mixing step
30: second mixing step
40: heating step
50: molding step
60: cooling step

Claims (7)

In a method for producing chocolate of Omija,
A pretreatment step (10) of washing the omija raw material, lyophilizing the washed omija raw material, and grinding the lyophilized omija raw material to make the omija raw material into a powder having a uniform particle size;
A first mixing step (20) of mixing 3 to 10% by weight of the powdered omelet powder prepared in the pretreatment step (10) with 90 to 97% by weight of a solvent which is liquid white chocolate and stirring to prepare an omija mixture;
A second mixing step (30) of mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose, and lecithin to produce a cacao mixture;
Heating step (40) heating the cacao mixture prepared in said second mixing step (30) to 40-50 C to melt and stir the cacao mixture;
A forming step (50) of forming the shape of the Omiza chocolate by injecting the Omiza mixture into the mold at a rate of 2 to 8 parts by weight with respect to 100 parts by weight of the melted cacao mixture heated in the heating step (40); And
And a cooling step (60) for cooling the mixture injected into the mold by passing the mold through a 15 to 20 meter long cooling tunnel maintained at a temperature condition of 3 to 6 DEG C at a speed of 0.8 to 1.5 m / min ,
In the first mixing step (20), while the reactor containing the liquid white chocolate is added to the reactor, the ozonizer powder prepared in the pretreatment step (10) is added and stirred,
The heating step (40) stirs the cacao mixture while stirring the reactor containing the cacao mixture at a temperature of 40 to 50 DEG C,
The second mixing step 30 may include mixing 5 to 8 wt% of cacao powder, 1 to 3 wt% of cacao butter, 30 to 35 wt% of fat, 40 to 45 wt% of sugar, 13 to 16 wt% of whole milk powder, 8% by weight and lecithin 0.1% by weight to 0.5% by weight,
Wherein the pretreatment step (10) comprises lyophilizing the oomycetes at a temperature of 0 to 5 ° C. delete delete delete The method according to claim 1,
Wherein at least one of the first mixing step 20 and the second mixing step 30 comprises at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, Wherein the additive mixture is further mixed to produce at least one of the above-mentioned mixture of omiza and said cacao. delete A chocolate according to claim 1, wherein the chocolate is chocolate.

Images