KR102023077B1 - Manufacturing method of aronia strawberry chocolate processed food - Google Patents

Abstract

Aronia strawberry chocolate processed food prepared by the manufacturing method according to the present invention can be used to increase the content of the aronia very much by using the pre-treated aronia while the astringent taste of the aronia is significantly reduced, the binding force between the aronia and chocolate This is excellent and the texture is excellent.

Description

Manufacturing method of lyophilized aronia strawberry chocolate processed food

The present invention relates to a method for producing a Aaronia chocolate processed food.

Aronia melanocarpa is a fruit of the berry family belonging to the Rosaceae family, originally native to northern America. Aaronia was introduced and cultivated in Europe in the 18th century and was used as a medicinal fruit and was called panacea. In addition, Aaronia is expected to have high value as a variety of food materials such as jam, wine, juice, and tea because of its good taste, color, and aroma.

Aaronia is generally reported to contain 84.36% moisture, 0.7% protein, 0.14% lipids, 14.37% carbohydrates, and 0.44% ash. The large amount of anthocyanins and other flavonoids contained in Aronia fruit are known to have various physiological functions such as antioxidant effect, gastric protective effect, anti-inflammatory effect, antidiabetic effect and immunomodulatory activity. Aronia contains a large amount of plant-active substances such as anthocyanin, cathekin, tannin, chloric acid, and betacarotene. In particular, cyanine and catechin are the highest among existing plants. It also contains natural benzoic acid, which not only sends unique pharmacological activity but also facilitates long-term preservation of the fruit. According to clinical studies of aronia cyanine, polyphenols, including anthocyanins, contained in aronia fruit, have a powerful antioxidant effect, which is remarkable for cardiovascular, cranial nerve, diabetes, cancer, prostate, arthritis, skin, allergy, obesity and infertility. It is said to show an improvement effect. In addition, it is known to be effective in almost all diseases such as dementia, diabetes, liver disease, gastritis and gastric ulcer, viral disease, vision weakness, madness, skin care, heavy metal poisoning.

However, Aaronia is very hard to take as it is because of its very low taste, low sweetness, and bitterness, so it has been mixed with high sugar fruits and drinks.

Korean Laid-Open Patent Publication No. 10-2017-0092956 discloses a 'chocolate containing an aronia extract and bokbunja extract' and a method for producing the same to prevent aronia-specific astringent taste. However, since the chocolate containing the Aaronia extract of the patent publication contains only up to 4% of the total weight of chocolate, and simply hides the astringent taste of the Aaronia with a very high content of chocolate, it is a nutritionally poor technology. There is a limit. In addition, the method is substantially difficult to increase the Aaronia content while hiding the astringent taste of Aaronia, it is not known whether the efficacy of Aaronia itself can be properly implemented.

Therefore, there is a need for processed food of Aaronia and its manufacturing method which can significantly increase the content of Aaronia and significantly reduce the astringent taste of Aaronia.

Korean Laid-Open Patent Publication No. 10-2017-0092956 (2017.08.14)

It is an object of the present invention to provide a process for preparing a processed food of Aaronia Strawberry Chocolate, which can greatly increase the content of Aaronia by using pre-treated Aaronia and Strawberry materials, while the astringent taste of Aaronia is significantly reduced.

In addition, another object of the present invention is to provide a method for producing a processed chocolate Aaronia strawberry chocolate food is significantly improved texture, the binding force between Aaronia and chocolate.

Method for producing a Aaronia strawberry chocolate processed food according to an aspect of the present invention, comprising the step of forming a chocolate coating film by coating the strawberry chocolate on the surface of the lyophilized Aaronia.

According to another aspect of the present invention, there is provided a method of preparing a processed chocolate chocolate food, after forming a sugar coating film by coating a sucrose-based sugar solution on the surface of the freeze-dried Aaronia, and then coated strawberry chocolate on the sugar coating film To form a chocolate coating film.

In the method for producing a chocolate food preparation Aaronia Strawberry according to an embodiment of the present invention, before the step of forming the chocolate coating film, a) by applying a physical force to the raw Aaronia, a large number of pores and irregularities on the surface of the Aaronia The surface treatment step and b) may comprise the step of lyophilizing the aronia through the step a).

In one embodiment of the present invention, in the step a), the juice of the inside of the Aaronia flows out onto the surface through the pores formed by the physical force, the spilled juice is bound on the surface of the Aaronia Can be.

In one embodiment of the present invention, the average size of the pores and the irregularities may be 0.1 to 2 mm independently of each other.

In one example of the present invention, the physical force of step a) may be applied by performing surface friction and pressure simultaneously.

In one example of the present invention, the physical force of step a) may be applied to the raw aronia by a roller having a plurality of irregularities.

In one embodiment of the present invention, the strawberry chocolate may include dry strawberry pulverized particles and chocolate powder.

In one embodiment of the present invention, the average particle diameter of the dried strawberry crushed particles may be 0.5 to 5 mm.

In one example of the present invention, the average thickness of the chocolate coating film may be 0.1 to 3 mm.

In one embodiment of the present invention, the average thickness of the sugar coating film may be 0.01 to 1 mm.

Aronia strawberry chocolate processed food prepared by the manufacturing method according to the present invention is able to increase the content of aronia by using pre-treated aronia and strawberry material, while the astringent taste of aronia is remarkably reduced.

Aronia strawberry chocolate processed food prepared by the manufacturing method according to the present invention has an excellent binding force between the Aaronia and the chocolate, has an excellent texture.

Even if the effects are not explicitly mentioned in the present invention, the effects described in the specification and the inherent effects expected by the technical features of the present invention are treated as described in the specification of the present invention.

Hereinafter will be described in detail a method for producing a freeze-dried Aaronia strawberry chocolate processed food according to the present invention.

In addition, unless there is another definition in the technical terms and scientific terms used in the present invention, it has a meaning commonly understood by those skilled in the art to which the present invention belongs, and the gist of the present invention is unnecessary in the following description. Descriptions of well-known functions and configurations that may be blurred are omitted.

In addition, the singular forms of the terms used in the present invention may be interpreted to include the plural forms unless specifically indicated.

In addition, the unit of% used unambiguously in the present invention without particular reference means weight%.

Method for producing a Aaronia strawberry chocolate processed food according to the present invention, comprising the step of coating the strawberry chocolate on the lyophilized Aaronia to form a chocolate coating film. That is, as the pretreated aronia, such as lyophilization, can enter the whole fruit, the aronia content can be remarkably improved compared to the chocolate content. I can alleviate it. Moreover, by using strawberry chocolate, the astringent taste peculiar to Aaronia is further alleviated by the strawberry component contained in the chocolate coating film. The term "aronia phase" may mean the surface of Aaronia or may mean the surface of another coating film formed on the surface of Aaronia.

Aaronia used in the present invention is lyophilized, it is possible to significantly improve the crispy texture and taste by using lyophilized aronia. When the freeze-dried Aaronia fruit is used, crispy texture does not appear, storage stability is lowered, and shelf life is significantly reduced.

Since the chocolate can be used a variety of known chocolate, it is not limited to the kind, and the method of forming a chocolate coating film is also well known in the food art, so there is no limitation to the method.

Method for producing a Aaronia strawberry chocolate processed food according to an aspect of the present invention, comprising the step of coating the strawberry chocolate on the surface of the lyophilized Aaronia to form a chocolate coating film.

In the present invention, by using the lyophilized aronia to give a crispy texture, in order to overcome the problem that the bonding force between the aronia and the chocolate coating film is lowered, before the process of forming a sugar coating film and / or lyophilization described below The process of surface-treating RONIA can be further processed.

In one embodiment of the present invention, in order to improve the bonding force between the Aaronia and the chocolate coating film, a sugar coating film may be used as an intermediate layer between the Aaronia and the strawberry chocolate.

Specifically, the method of manufacturing a Aaronia strawberry chocolate processed food according to another aspect of the present invention, after coating a sucrose-based sugar solution on the surface of the lyophilized Aaronia to form a sugar coating film, on the sugar coating film Coating strawberry chocolate to form a chocolate coating film. That is, the sugar coating film may be formed as an intermediate layer between the Aaronia and the chocolate, and if this is satisfied, the bonding force between the Aaronia and the chocolate coating film may be slightly improved.

Sucrose-based sugar solution for forming the sugar coating film may mean a sugar glaze known to be commonly used in food such as bread. Specifically, the mixture may include a sucrose-based sugar solution or a mixed solution including sucrose-based sugars. For example, the sucrose-based sugar mixture may be a sugar melt or a mixed solution in which sugar is dissolved. The mixed solution in which sugar is dissolved includes sugar and a solvent, and various solvents such as sugar, a sugar solution such as water, starch syrup and oligosaccharide may be used.

In a preferred embodiment of the present invention, in order to remarkably improve the bonding strength between the Aaronia and the chocolate coating film and the crispy texture, lononia which has been surface treated and then lyophilized may be used.

Specifically, the method of manufacturing a Aaronia strawberry chocolate processed food according to an embodiment of the present invention, before the step of forming the chocolate coating film, a) by applying a physical force to the raw Aaronia, pores and irregularities on the Aaronia surface A surface treatment step of forming a plurality and b) may comprise the step of lyophilizing the aronia through the step a). When a plurality of pores and a plurality of irregularities are formed on the surface of the Aaronia, then the chocolate coating film to be coated can be physically easily bonded and fixed. In addition, in the step a), the juice of the inside of the aronia flows out onto the surface through the pores formed by the physical force, so that the spilled juice is bound on the surface of the aronia, which is bound to the surface of the aronia. Since the juice is chemically strongly bound to the chocolate coating film, the bonding strength between the chocolate and the aronia is maintained as much as possible even when the structure breaks down due to chewing in the mouth, thereby reducing the aroma unique to the aronia.

That is, when the chocolate coating film is formed on the freeze-dried aronia after the surface treatment, physical bonding and chemical bonding act at the same time, thereby significantly improving the bonding strength and adhesion.

The average size of the pores and the concavities and convexities may be sufficient as long as Aaronia can maintain a spherical or crushed spherical structure, for example, 0.1 to 2 mm independently from each other, but this is merely a preferred example, and the present invention is limited thereto. Of course not. Here, the average size may mean the thickness and length of pores or irregularities.

The average spacing of the pores and unevenness may be as long as Aaronia can maintain a spherical or crushed spherical structure, for example, may be 0.5 to 4 mm independently of each other, but this is only a preferred example, the present invention is not limited thereto. Of course not.

As described above, the step a) is a step of forming a plurality of pores and irregularities, the fruit juice through the pores is coupled to the surface, the method for this, the surface friction and pressure is carried out at the same time physical force is Any method can be applied. When the surface friction and pressure are applied, the physical force applied is preferably more than the energy that can form pores and concavities and convexities on the surface of the aronia and less than enough energy that the aronia can maintain its shape.

As an example of a preferred method in which surface friction and pressure are simultaneously performed to apply a physical force, the physical force of step a) may be applied to the raw aronia by a plurality of uneven rollers. In the roller, the average thickness of the irregularities may be 0.1 to 2 mm, the average height of the irregularities may be 1 to 5 mm, the average interval between the irregularities may be 0.5 to 4 mm, but the present invention is not limited thereto. Of course.

As described above, when the raw aronia is subjected to surface friction and pressure to form pores and surface irregularities, and the fruit juice is flowed through the pores to bind and adhere to the surface, and then lyophilized, chocolate is finally prepared. Processed foods have the effect of retaining the blendability between chocolate and Aaronia due to the high binding strength even though the structure collapses by chewing process, and significantly reduces the astringent taste of Aaronia.

The lyophilized aronia is subjected to a lyophilization step, and the lyophilization mentioned in the present invention may be a lyophilization method used for a generally known food. As a specific example, the freezing temperature may be -30 to -80 ℃, the drying pressure may be 0.1 to 100 torr, the freezing and drying time may be 5 to 30 hours independently of each other, but the present invention is not limited thereto. Of course not.

The strawberry chocolate includes a strawberry component and a chocolate powder, and the chocolate powder may be any conventional chocolate powder used for manufacturing chocolate in the food field.

The strawberry component is preferably dry strawberry pulverized particles, and is different from the artificial strawberry flavor for lowering the conventional manufacturing cost, and in the present invention, it is one of the characteristics of the invention to use dried strawberry pulverized particles obtained by pulverizing dried strawberries. The strawberry particles are present on the chocolate coating film, thereby reducing the astringent taste of the aronia inside when chewed.

In one embodiment of the present invention, the average particle diameter of the dried strawberry pulverized particles can be appropriately adjusted by those skilled in the art, but is not greatly limited, but in terms of providing a texture of the crunch chocolate by the strawberry particles, 0.5 to 5 mm, more It may preferably be in the range from 0.7 to 3 mm. When the average particle diameter of the dried strawberry pulverized particles is in the above range, the particles may be present in a partially protruding form on the surface of the chocolate coating film, thereby imparting a hard and brittle texture to the Aaronia strawberry chocolate processed food. By providing such crunch texture to the dry strawberry pulverized particles which are natural materials, a new texture and taste can be provided.

Strawberry chocolate may be prepared in a chocolate melt state by mixing and heating the chocolate powder and the strawberry component, wherein when the strawberry component is dried strawberry pulverized particles, the dried strawberry pulverized particles may not melt or retain their shape by prolonged heat treatment. It may be desirable for the crunch texture to be imparted to a degree. As a specific example, the chocolate powder may be heated to make the chocolate in a molten state, and then reduced to a certain temperature through natural cooling, followed by mixing the dried strawberry ground particles to prepare strawberry chocolate.

In one embodiment of the present invention, the use amount of the strawberry component is not largely limited, for example, may be used in 0.1 to 5 parts by weight based on 100 parts by weight of chocolate powder, but this is only a preferred example, the present invention is not limited thereto. Of course.

The content of sugar or chocolate which is a material used for forming the coating film mentioned in the present invention is not particularly limited because it can be appropriately adjusted for forming the coating film. As a specific example, the content may be appropriately adjusted to have a film thickness of 0.1 to 10 with respect to the average diameter of the aronia, but this is only a preferred example, the present invention is not limited thereto.

In one embodiment of the present invention, the average thickness of the chocolate coating film may be 0.1 to 3 mm, the average thickness of the sugar coating film may be 0.01 to 1 mm, this is only a preferred example, the present invention is not limited thereto. Of course not.

The shape and form of the Aaronia strawberry chocolate processed food according to the present invention is not significantly limited, for example, the shape consisting of n-square (n is a natural number of 3 or more), circle, oval, etc. In terms of ease of handling and ease of ingestion, it is preferable that it is a spherical shape, that is, a commonly used chocolate ball. However, this is only a preferred example, and the present invention is not limited thereto.

Method for producing a chocolate food Aaronia strawberry according to an embodiment of the present invention, after the step of forming the chocolate coating film, may further comprise the step of coating the coating for food coating shellac on the chocolate coating film surface. Further coating of shellac on the chocolate coating can minimize the problem of melting before eating. Cell coating for food coating is a wax-based compound, and because it is obviously known in the food coating field, it does not limit the specific composition and composition ratio.

Hereinafter, the present invention will be described in detail with reference to Examples, but these are for explaining the present invention in more detail, and the scope of the present invention is not limited by the following Examples.

Freeze drying process

The harvested raw aronia was placed in a lyophilizer, frozen at 60 ° C. at a temperature reduction rate of −1 ° C./min, and dried at 5 torr for 24 hours to obtain lyophilized aronia.

Chocolate coating film forming process

The dried strawberries were dried to make a pulverized product, and then the dried strawberries were pulverized to an average particle diameter of 2 mm to prepare dried strawberry pulverized particles.

Calibur dark chocolate powder (2815NV, BARRY CALLEBAUT) was put into a container and heated, and strawberry ground particles were added to a chocolate melt obtained by naturally cooling to the extent that strawberry ground particles did not melt immediately. At this time, the strawberry crushed particles were added to 2 parts by weight based on 100 parts by weight of dark chocolate powder. The entire surface of the lyophilized aronia was coated with the chocolate melt to wrap to a 1.5 mm average thickness. Subsequently, the chocolate melt-coated Aaronia was sufficiently dried to produce Aaronia Strawberry Chocolate Balls having a core (Aronia) -cell (chocolate) structure.

Sugar coating film forming process

The sugar solution mixed with sugar and starch syrup 1: 2 was coated using a dragee to cover the entire surface of the lyophilized aronia of Example 1 with a 0.5 mm average thickness to prepare aronia having a sugar coating film on the surface thereof. .

Chocolate coating film forming process

The calibur dark chocolate powder (2815NV, BARRY CALLEBAUT) was put into a container, heated, and the strawberry crushed particles of Example 1 were added to the chocolate melt obtained by naturally cooling to the extent that the strawberry crushed particles did not immediately melt. At this time, the strawberry crushed particles were added to 2 parts by weight based on 100 parts by weight of dark chocolate powder.

The chocolate melt was coated on the entire surface of the Aaronia on which the sugar coating film was formed to surround the 1.5 mm average thickness. Subsequently, the chocolate melt-coated Aaronia was sufficiently dried to produce Aaronia Strawberry Chocolate Balls having a core (Aronia) -cell (chocolate) structure.

In the lyophilization process of Example 1, instead of the raw aronia, the harvested raw aronia were lyophilized to the following surface-treated aronia except that the treated aronia was subjected to the following Aaronia surface treatment process. Except that, Aronia strawberry chocolate balls were prepared in the same manner as in Example 1.

Aaronia Surface Treatment Process

A roller having a large number of irregularities on the surface (average thickness of irregularities: 1 mm, average height of irregularities: 3 mm, average thickness between irregularities: 2 mm) was placed on the raw Aaronia and rotated simultaneously with pressing. At this time, pores are formed on the surface of the Aaronia by the unevenness of the roller, and the juice inside the Aaronia is pressurized to the extent that the juice flows out through the pores, but slightly crushed so that the Aaronia sphere (dentified sphere shape) is substantially maintained. Pressurized to the extent. In this way, pores are formed on the surface of the Aaronia and the juice of the inside of the Aaronia is spilled and bound on the surface, thereby producing a surface-treated Aaronia that the juice inside the Aaronia is leaked through the pores and adhered to the surface at the same time. It was.

In the lyophilization process of Example 2, instead of raw Aaronia, harvested raw Aaronia was used in the same manner as in Example 2 except that Aaronia surface-treated through the Aaronia surface treatment process of Example 3 was used. Lonia strawberry chocolate balls were prepared.

Shellac wax-free (Sigma-Aldrich) for food coating was coated on the entire surface of the Aaronia Strawberry Chocolate Balls of Examples 1 to 3 to prepare each of the shellac coated Aaronia Strawberry Chocolate Balls.

As a result, in the case of Example 4, compared with Examples 1 to 4, it was confirmed that it did not melt easily and did not stick easily to the hand without other differences such as taste and texture.

Comparative Example 1

Aronia strawberry chocolate balls were prepared in the same manner as in Example 1, except that raw aronia was used instead of lyophilized aronia which had undergone the lyophilization process.

Evaluation of Bonding Strength between Aaronia and Coating Film

In order to test the binding force between the Aaronia and the chocolate coating film, samples 1 to 10 randomly selected from each of the Aaronia Strawberry Chocolate Balls prepared in Examples 1 to 4 were cut into saws and cut into half. And then, the state of the cut melon Aaronia strawberry chocolate ball was confirmed and evaluated. When the inside of the Aaronia Strawberry Chocolate Ball is cut using a saw, the direction of the applied force is constantly changed, which interferes with the bonding between the chocolate coating and Aaronia. As a criterion of evaluation, in the case of alumina strawberry chocolate balls, when the aronia and the coating film are properly bonded, 3, the aronia and the coating film are not properly bonded, but 2, the aronia When the coating film is separated and the structure of the hemisphere is collapsed and the form is not recognizable, 1 is shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Sample 1 2 2 3 3 Sample 2 2 3 2 3 Sample 3 2 2 3 3 Sample 4 One 2 3 3 Sample 5 2 One 2 3 Average 1.8 2 2.6 3 Coefficient of variation 0.22 0.32 0.19 0.00

In Examples 1 to 4, the surface appearance was not different. However, as shown in Table 1, as a result of testing the bonding force between the Aaronia and the chocolate coating film, it was confirmed that the bonding force is improved in the order of Examples 1, 2, 3, 4.

Specifically, in the case of Example 2 in which the sugar coating film was formed as the intermediate layer, it was confirmed that the bonding force slightly increased as compared with the case of Example 1. This is because the sugar coating film improves the binding and adhesion between the Aaronia and the chocolate coating film.

In particular, in the case of Example 3 and Example 4 using the surface-treated Aaronia, it was confirmed that the bonding force is significantly improved compared to Example 1 and Example 2. This is because the surface-treated aronia has surface pores and surface irregularities, and as the internal juice of the aronia spilled through the pores is fixed to the surface and then lyophilized, physically and chemically, the adhesion to the coating film is significantly improved. It seems to be.

Texture and Taste Evaluation

In order to evaluate the texture, sensory evaluation was performed on the Aronia strawberry chocolate balls prepared in Examples 1 to 4 and Comparative Example 1, and 5-point method sensory evaluation was performed using a blind test. It is shown in Table 2.

Specifically, the experimenter who participated in the sensory evaluation was conducted on a total of 30 men and women composed of adults, and the sensory evaluation on the crispy items and astringent taste items of each Aaronia strawberry chocolate ball was performed three times using the 5-point method. It was repeated. At this time, the appearance of each Aaronia strawberry chocolate ball was evaluated in the blind state so as not to be distinguished. In each item, the lowest score among each Aaronia strawberry chocolate ball was selected, and 2, 3, 4, and 5 were evaluated based on 1 point. In addition, the result is rounded to two decimal places as the average of all values.

As a result, both the crispy items and astringency-resistance items in the Aaronia Strawberry Chocolate Ball, all the participants gave one point to the Aaronia Strawberry Chocolate Ball corresponding to Comparative Example 1, and the results including the results are shown in Table 2 below.

Crunchy Astringency resistance Example 1 4.1 1.5 Example 2 4.2 1.7 Example 3 4.4 4.1 Example 4 4.5 4.8 Comparative Example 1 1.0 1.0

As shown in Table 2, in the texture for the crispy item, it was confirmed that all of Examples 1 to 4 significantly improved compared to Comparative Example 1. As Aaronia is lyophilized, the crispy texture comes from inside the chocolate ball.

In particular, in the astringent taste resistance, it was confirmed that in the case of Example 3 and Example 4 using the surface-treated Aaronia compared to Example 1 and Example 2 was significantly improved. This is closely related to the results of the above-described bond test. Specifically, as the bond between the Aaronia and the chocolate coating is significantly improved, the mixing between the chocolate and the Aaronia is high due to the high bond even when the structure collapses when chewing. It is judged to be due to being maintained. That is, it is believed that the astringent taste of Aaronia is alleviated by maintaining the binding force between chocolate and Aaronia until the last taste.

In addition, the chocolate containing the strawberry particles is coated on the Aaronia to implement a crunch texture, a new texture and taste is implemented, it is determined that the astringent taste of the Aaronia is further reduced.

Claims (9)

a) applying a physical force to the raw aronia to form a plurality of pores and irregularities on the aronia surface;
b) lyophilizing the aronia which passed through step a);
And coating a chocolate chocolate on the surface of the lyophilized aronia to form a chocolate coating film.
In the step a), pores and concavities and convexities are formed by a physical force that is simultaneously subjected to surface friction and pressure through a roller having a plurality of concavities and convexities,
The average size of the pores and the concave-convex process of producing a Aaronia strawberry chocolate processed foods independently of each other 0.1 to 2 mm. a) applying a physical force to the raw aronia to form a plurality of pores and irregularities on the aronia surface;
b) lyophilizing the aronia which passed through step a); And
And coating a sucrose-based sugar solution on the surface of the lyophilized aronia to form a sugar coating film, then coating strawberry chocolate on the sugar coating film to form a chocolate coating film.
In the step a), pores and concavities and convexities are formed by a physical force that is simultaneously subjected to surface friction and pressure through a roller having a plurality of concavities and convexities,
The average size of the pores and the unevenness is a method of producing a Aaronia chocolate processed foods independently of each other 0.1 to 2 mm. The method according to claim 1 or 2,
In the step a), the juice of the inside of the Aaronia through the pore is discharged onto the surface, the spilled juice is bonded on the surface of the Aaronia method of producing a chocolate strawberry chocolate food. delete delete delete The method according to claim 1 or 2,
The strawberry chocolate is a method for producing a Aaronia strawberry chocolate processed food comprising dry strawberry crushed particles and chocolate powder. The method of claim 7, wherein
The average particle diameter of the dried strawberry crushed particles is a method of producing a Aaronia strawberry chocolate processed food is 0.5 to 5 mm. The method according to claim 1 or 2,
The chocolate coating film has an average thickness of 0.1 to 3 mm Aaronia strawberry chocolate food manufacturing method.