KR102095304B1 - Method for manufacturing chocolate and chocolate manufactured with this - Google Patents

Abstract

The present invention relates to a method for manufacturing chocolate and chocolate manufactured through the same. A chocolate manufacturing method according to the present invention comprises following steps of: extracting a ripe persimmon juice, freeze-drying the same, followed by decomposing the same to produce a ripe persimmon juice powder; heating a cacao mass; adding the ripe persimmon juice powder to the heated cacao mass; adding a sugar powder and fresh cream to a mixture of the above step, and mixing the same; and pouring the mixture of the above step in a mold of a predetermined shape, followed by cooling the same. The present invention can produce ripe persimmon-added chocolate which is good for health and does not degrade preference.

Description

METHOD FOR CHOCOLATE MANUFACTURING AND CHOCOLATE MANUFACTURED THROUGH THIS {METHOD FOR MANUFACTURING CHOCOLATE AND CHOCOLATE MANUFACTURED WITH THIS}

The present invention relates to a chocolate manufacturing method and chocolates produced therefrom, and more particularly, to a chocolate manufacturing method including a health-enhancing additive and chocolates produced through the same.

Persimmons are widely cultivated to suit the climate climate of the central and southern regions of Korea, and have been closely related to everyday life with chestnuts and jujube, and are familiar fruits that are essential to ceremonial ceremonies.

In addition, persimmon is not a cultivated cultivated orchard separately from the old days, but it is a typical garden fruit tree planted in the yard of our home to see the flowers in spring and eat them, enjoy the cool shade in summer, and pick the fruit in winter.

Persimmons are divided into astringent persimmons and sweet persimmons depending on the presence or absence of ssammi at harvest. The ripened oranges are called raw persimmons to remove the astringent taste and eat red.

Young persimmons grown in Korea include Gapju Baekmok, Cheongdo Bansi, Gojongsi, Wolhasi, Daebongsi, Wonshim, Bunsi, Sagoksi, Sowingsi, and Dangam varieties are floating, vehicle, fish, and prehistoric And so on. In addition, persimmons are rich in vitamins C and A, which are particularly useful for preventing colds during the most severe seasonal changes, and are also useful for preventing infectious diseases and physiological activities of the eyes. One persimmon is enough for the daily intake of vitamins A and C necessary for daily life, and persimmon has more protein, fat, carbohydrates, ash, phosphoric acid and iron than other fruits.

In addition, persimmon contains a large amount of functional substances such as phenolic compounds such as catechin, epicatechin, epicatechingallate, epigallocatechin, epigallocatechingallate, and betulinic acid, so it has been reported to be effective in antioxidant function, anti-cancer effect, anti-aging, and prevention of cardiovascular disease. . According to the old documents such as Donguibogam and Bonchogangmok, the persimmon is cold, tastes sweet, and has no poison, softens the lungs, relieves thirst, heals the stomach and heart, and relieves the heat poison from the stomach and stops hemorrhoids and gastric ulcers. It is also reported to be effective in diseases of the digestive system.

However, domestic persimmon production is increasing every year, but the price is gradually falling due to the shorter harvest period and rapid quality change compared to other fruits.

In particular, Hongsi is soft and the flesh is soft, so it is more difficult to maintain the merchandise during distribution. In Hongsi, which has recently increased consumer preference, it is easily discolored or softened during storage, and sudden quality deterioration due to impact occurs during distribution. Not only is it difficult to provide consumers with fresh red beans, but also economic losses are occurring.

Therefore, a method of contributing to the health of the people is being sought while allowing such red poetry to be eaten by including it in certain processed foods instead of by itself.

Meanwhile, in modern people, the trend of chronic degenerative diseases, various cancers, diabetes, and high blood pressure is increasing due to increased stress and an instant diet culture. In order to prevent such a chronic degenerative disease, the trend of gradually changing the eating habits to organic, well-being, and green food is increasing, and interest in health functional foods and snacks is increasing.

This interest arouses the importance of developing health functional foods and functional foods, and various researches on various foods and foods containing bioactive ingredients are in progress.

Chocolate is defined as processed by adding various food ingredients to raw materials obtained from the seeds of Theobroma cacao. Among them, chocolate is a sugar, fat, and sugar in cocoa processed products such as cocoa mass, cocoa butter, and cocoa powder. It refers to a product that contains 20% or more of cocoa processed products by mixing and molding processed food additives. As such, chocolate has a subtle flavor and aroma, and is a preferred food of a wide range of age groups, and is one of the foods of which preference has been increased as the recent physiological activity of chocolate and cocoa is known.

In general, chocolate is processed by adding various raw materials such as sugar, milk, and fresh cream and raw materials of cacao trees. Although chocolate was not recognized as a functional food, the perception of chocolate is changing as the bioactive ingredients and nutritional functions are revealed. The bioactive component of chocolate is greatly influenced by the content of cocoa mass added to chocolate. Intake of dark chocolate has been found to affect platelet activity in hyperlipidemia-induced hyperlipidemia patients, and these bioactive substances are known to be polyphenols and resveratrol components contained in chocolate. There is also a study report that ingestion of dark chocolate through human experiments prevents fat peroxidation and increases the concentration of HDL cholesterol.

Therefore, it is desired to propose a method of processing these flavored foods, chocolate and hongsi, to take advantage of the benefits of hongsi as well as chocolate.

Registered Patent No. 10-0966267

The present invention has been devised to meet the above-mentioned conventional needs, and provides a chocolate manufacturing method and chocolate produced therethrough to ensure that the ingredients of Hong Si are included in chocolate while maintaining the characteristics of chocolate as much as possible.

In order to achieve the above object, the chocolate manufacturing method according to the present invention comprises the steps of: lyophilizing hongsi, then freeze-drying and decomposing to produce hongsi juice powder; Heating the cacao mass; Adding the hongsi juice powder of the step to the heated cacao mass in the step; Adding and mixing sugar powder and fresh cream to the mixture of the above step; It comprises the step of pouring the mixture of the above step in a mold of a predetermined shape to cool.

Here, cacao butter can be added to the mixture of the above step and mixed.

Here, after slicing the red stalk removed the tap, and then bathing in 45 ℃ to 55 ℃ to produce a hongsi extract; Enzymatic cellulase and pactinase were added to each of 1 h to 2 g per 1 Kg of the weight of the red poultry, followed by enzymatic digestion in a drying oven for 4 to 6 hours; Separating and producing particles and juice by squeezing the mixed solution of the above step using a 100 to 120 mesh filter cloth; Freeze-drying the particles and juice produced in the step at a low temperature; Decomposing the freeze-dried particles and juice in the above step may include the step of generating a red pomegranate juice powder.

Here, in the step, the cacao mass is melted while heating with a hot water at a temperature between 45 ° C and 55 ° C, and in the step, the hot water heated cacao mass is cooled to a temperature between 33 ° C and 42 ° C, and then the cacao mass 100 With respect to parts by weight, the red pomegranate juice powder may be added in an amount of 60 to 66 parts by weight.

Here, in the above step, the sugar powder may be added to 50 to 60 parts by weight, and the fresh cream may be added to the mixture of the above step by adding to the mixture of the above step, with respect to 100 parts by weight of the cacao mass.

Here, in the step, 23 to 33 parts by weight of the cacao butter may be added to and mixed with 100 parts by weight of the cacao mass.

Here, in the step, the walnut powder is further added by grinding the walnuts with a grinder, and the walnut powder to be added is 1 part by weight of 1 to 1.3 mm and 1 part by weight of 100 um to 200 um relative to 100 parts by weight of the cacao mass. It may be composed of parts by weight.

As described above, according to the present invention, it is possible to produce a chocolate with reddish flavor which is good for health and does not degrade preference.

1 is a flowchart schematically showing the entire process of a chocolate manufacturing method according to an embodiment of the present invention,
2 to 7 are evaluation results for performance or preference between Example 1 and another comparative example according to the present invention,
8 is a view for explaining that there is a problem with the formulation when the redness exceeds a certain ratio,
9 is a view showing the results of the roughness of the cross-section according to the horizontal addition of walnuts.

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

Hereinafter, each embodiment according to the present invention is only one example to help understanding of the present invention, and the present invention is not limited to these embodiments. In particular, the present invention may be composed of a combination of at least one or more of the individual steps included in each embodiment.

In particular, for convenience, some claims in the claims include alphabets such as '(a)', but these alphabets do not define the order of each step.

First, the overall control flow of the chocolate manufacturing method according to an embodiment of the present invention is as shown in FIG. 1.

As shown in the figure, the chocolate manufacturing method according to the present invention is largely, a step of producing a hongsi juice powder, a step of preparing a cacao mass, a step of adding / mixing the hongsi juice powder and other necessary materials to the cacao mass, mold It comprises a step of completing the form using (mold).

The steps are as follows.

(1) Hongsi juice powder production step.

First, after slicing the red stalk from which the faucet has been removed, it is simmered at 45 ° C to 55 ° C to produce a red swatch extract.

Subsequently, the enzyme cellulase and the factorinase are respectively added to each of 1 g to 2 g per 1 kg of the weight of the red poultry to decompose the enzyme for 4 to 6 hours in a drying oven.

After enzymatic decomposition is performed for a long period of time, the mixture is juiced using a 100 to 120 mesh filter cloth to separate particles and juice.

After the particles and juice are separated in this way, the resulting particles and juice are freeze-dried at a low temperature, and the freeze-dried particles and juice are decomposed to produce a red juice powder.

At this time, it is preferable that the red juice powder has a size of about 200 mesh to 325 mesh, that is, a size of about 44um to 74um.

(2) Cacao mass formation step

The cacao mass is heated with a hot water bath. At this time, the cacao mass can be melted by heating between 45 ° C. and 55 ° C. to allow other materials to be added smoothly.

(3) Adding / mixing Hongsi juice powder and other necessary ingredients to the cacao mass

The hongsi juice powder is added to the heated cacao mass and mixed, and at this time, the sugar powder and fresh cream can be added and mixed together. For example, the hongsi juice powder is 60 to 66 parts by weight based on 100 parts by weight of the cacao mass. , Sugar powder can be mixed so that 50 to 60 parts by weight, fresh cream is 23 to 33 parts by weight.

At this time, after cooling the heated cacao mass to a temperature between 33 ° C and 42 ° C, the aforementioned materials may be added.

After such a process, a tempering process may be performed. Specifically, after adding the above-mentioned additives at a temperature between 33 ° C and 42 ° C, it can be stabilized by making it to 27 ° C with a hot water and then again to 31 ° C. .

Here, it is a task to adjust the temperature to make a stable crystal by using the properties of a crystalline form that changes according to the tempering temperature, that is, a process of making crystals by attaching the fatty acids contained in cacao to each other, making the tissue dense and texture It is a task to improve gloss and shape stability. This is to prevent this as the chocolate is simply melted and hardened, so that the crystals are different and the texture or gloss is bad, as well as the bloom phenomenon occurs.

Further, cacao butter may be further added to be mixed. After smashing the solid cacao butter, the mixture described above may be 45 ° C to 55 ° C in a hot water bath, and then the crushed cacao butter may be mixed.

At this time, cacao butter may be mixed so that 20 to 35 parts by weight based on 100 parts by weight of cacao mass.

Particularly, walnut powder obtained by grinding walnuts may be additionally added, wherein the walnut powder added consists of 1 part by weight of 1 to 1.3 mm and 1 part by weight of 100 to 200 um for 100 parts by weight of cacao mass. May be

(4) Step of completing the shape using a mold (mold)

The mixed liquid that has undergone the above-described process is poured into a predetermined mold to obtain a shape.

After that, it is sealed and stored at a low temperature (for example, 4 ° C).

Hereinafter, it will be described in detail through specific examples of the present invention, the following examples are only examples of the present invention, and the present invention is not limited by the following examples.

(Example 1)

After removing the tip portion of the red rice 1000 g, the enzyme cellulase and pectinase were added to each of the extracted red grapes by boiling at a temperature of 50 ° C., followed by enzymatic digestion for 5 hours in a dry oven.

After the enzymatic decomposition process was completed, juice was collected with a 100-120 mesh filter cloth to collect particles and juice, and then put into a freeze dryer to freeze-dry. After completion of the lyophilization process, the crushed red pomegranate powder was stored frozen at ?? 20 ℃ and used as a sample.

On the other hand, as a method for producing chocolate according to the amount of lyophilized lyophilized powder added to Hongsi juice, 70g of cacaomes are melted by boiling at 50 ° C, and after adding 60 parts by weight of lyophilized lyophilized lyophilized powder based on 100 parts by weight of cacao mesh, sugar powder 40g After adding 30 g of fresh cream, the lyophilized lyophilized powder and sugar powder were completely dissolved and mixed.

Subsequently, the lyophilized freeze-dried powder and sugar powder of Hongsi juice were lowered to 28 ℃, then tempered to 31 ℃, mixed with 20g of melted cacao butter after boiling, placed in a chocolate mold, wrapped in foil, and stored at 4 ℃ for refrigeration. .

(Comparative Example 1)

The same procedure as in Example 1 was performed, but 40 parts by weight of lyophilized lyophilized red powder was added.

(Comparative Example 2)

The same procedure as in Example 1 was carried out, and 20 parts by weight of lyophilized lyophilized powder was added.

(Comparative Example 3)

It was carried out in the same manner as in Example 1, but did not add lyophilized lyophilized powder.

Hereinafter, each test example for the above-described examples and comparative examples will be described.

<Evaluation of quality characteristics of chocolate according to the amount of lyophilized lyophilized powder added>

1. Experimental method

1) General component analysis

The general components were analyzed according to the AOAC method. In other words, 1 g of the sample was put in a weighing dish, and the 105 ° C normal pressure heating and drying method was used, and the preliminary painting was performed at 550 ° C after preliminary painting of 1 g of the sample at 300 ° C. The content of crude fat was measured by Soxhlet extraction method, and the content of crude protein was analyzed by Kjeldahl method.

2) Chromaticity measurement

For the chromaticity measurement, a certain amount of sample was taken and corrected with a standard white plate of X = 80.84, Y = 82.22, and Z = 92.98 using a colorimeter (super color sp-80, Tokyo, Denshoku, JAPAN). The measured values are represented by L values (lightness) indicating brightness, a values (redness) indicating red, and b values (yellowness) indicating yellow.

2. Results and Discussion

1) Content of general ingredients

The results of the general component analysis of "control and chocolate with lyophilized lyophilized powder" are shown in FIG. 2, and the unit is%.

2) Chromaticity

The chromaticity change of "existing chocolate and chocolate with lyophilized juice powder from Hongsi" is shown in FIG. 2. The L (lightness) value indicating the brightness is evaluated as perfect white, and black is 0, indicating the whiteness of the sample. The a (redness) value and the b (yellowness) value indicate that the red and the yellow increase, respectively.

The result of FIG. 3 is judged to be due to the change in color in the presence or absence of lyophilized juice powder.

<Functional evaluation of chocolate with lyophilized lyophilized powder>

1. Experimental method

1) ABTS free radical scavenging activity

ABTS free radical scavenging activity is a method that uses ABTS radical produced by the reaction of potassium persulfate to be discolored by turquoise while being removed by antioxidants in the sample. The 2.4 mM potassium persulfate solution was dissolved to 7 mM ABTS, and then reacted in the dark for 24 hours. After the ABTS solution was formed, it was diluted with distilled water so that the absorbance value at 732 nm was 0.70 W 0.02. After mixing 3.6 mL of the diluted solution and 0.4 mL of the extract, absorbance was measured at 732 nm.

2) DPPH free radical scavenging activity

DPPH free radical scavenging activity was measured by the effect of hydrogen donation on sample 1.1-diphenyl-2-picryl-hydrazyl (DPPH) according to the method of Blois. To a 2 mL sample of a certain concentration, 1 mL of 250 mM DPPH solution (dissolved in 99% ethanol) was added, followed by vortex mixing for 30 minutes in the dark. The absorbance of this reaction solution was measured at 517 nm using an absorption spectrophotometer. It was measured by electron donating ability (EDA (%)), and the results obtained through three repeated experiments were expressed as the mean and standard deviation.

3) Polyphenol content analysis

The total polyphenol content was measured according to the Folin-Denis method. After mixing 1 mL of Folin-Denis regent with 1 mL of the sample extract diluted with 95% M-OH, left for 3 minutes, mixed with 2.5 mL of 2% Na2CO3 and left for 1 hour, and absorbance was measured at 700 nm. Tannic acid was used as a standard.

4) Flavonoid content analysis

Total flavonoid content was determined according to the Dvis method. After mixing 0.5 mL of the sample extract with 1.5 mL of 95% M-OH, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate solution, and 2.8 mL of distilled water, the mixture was allowed to stand in the dark for 40 minutes, and absorbance was measured at 415 nm. Flavonoid content was calculated using the calibration curve of Quercitin.

2. Results and Discussion

1) ABTS free radical scavenging activity

ABTS free radical scavenging activity is a method of measuring free radical scavenging ability for each sample after forming radicals by oxidation with potassium persulfate, and is widely used as a test item for DPPH free radical scavenging activity and evaluation of antioxidant activity. The results of the ABTS free radical scavenging activity of "Hong Si juice lyophilized powder added chocolate" are shown in FIG. 4. The free radical scavenging activity of ABTS free radicals in chocolate with red lychee juice was the highest in Example 1, 53.71%. It was found that the ABTS free radical scavenging activity increased as the amount of lyophilized lyophilized powder added to Hongsi juice increased.

2) DPPH free radical scavenging activity

DPPH free radical scavenging activity measurement is one of the most commonly used methods for measuring antioxidant activity from natural materials, and is a relatively stable free radical that uses DPPH free radical scavenging principle to reduce sulfur-containing amino acids, antioxidants, and aromatic amines. Activity is measured. "The results of measuring the DPPH free radical scavenging activity of chocolate according to the amount of lyophilized lyophilized powder added are as shown in Fig. 5. The DPPH free radical scavenging activity of chocolate was the highest in Example 1 at 45.85%. As the amount of freeze-dried powder added increased, the DPPH free radical scavenging ability increased, and thus antioxidative activity and anti-aging effect by free radical removal can be expected.

3) Total polyphenol content

The total polyphenol compound is a representative antioxidant, which is present in a large number in the plant world. As a secondary metabolite, it has various types of antioxidant effects on the human body, such as a singletoxygon remover and a hydrogen donor, and prevents platelet aggregation and antioxidant And anti-cancer and diabetes-related diseases. The results of measuring the total polyphenol content of "Hong Si juice lyophilized powder-added chocolate" are shown in FIG. 6. The total polyphenol content was 51.49 mg% in the case of Example 1, indicating that the polyphenol content increased as the amount of lyophilized lyophilized powder added to Hongsi juice increased.

<Sensory evaluation of chocolate with lyophilized lyophilized powder>

1. Experimental method

1) Sensory evaluation

The sensory test of chocolate with lyophilized lyophilized powder in Hongsi selected 10 panelists between the ages of 10 and 30 and selected color, flavor, taste, and overall preference using a nine-point rating method. Preference evaluation was conducted. The scoring standards are very good; 9 points, neither good nor bad; 5 points, I hate it very much; It was set as 1 point.

2. Results and Discussion

1) Sensory evaluation

The sensory evaluation results of "Hongsi fruit lyophilized chocolate with added chocolate" are as shown in FIG. 7. In the color sense, the color of chocolate was slightly different from that of chocolate, and the less the redness powder, the lower the preference. However, in terms of flavor and taste, a reversal phenomenon in which preference was higher than Comparative Example 1 occurred.

Therefore, it was confirmed that the overall preference was slightly lower than that of the case where the Hongshi powder was not added, but the difference was not significant.

As a result of the above-mentioned test, the addition of 60 parts by weight of lyophilized lyophilized powder of Hongsi juice not only shows a superior functional effect than that of adding a smaller amount or not adding at all, but also the lyophilized lyophilized powder of Hongsi juice Compared to adding less than 60 parts by weight (i.e., 40 parts by weight, 20 parts by weight, etc.), it can be seen that favorable evaluation was obtained.

On the other hand, Figure 8 is a view comparing the formulation state in the case of making more than 60 parts by weight of lyophilized lyophilized red fruit juice compared to Example 1 described above.

That is, Figure 8 (a) is a view showing the state of the chocolate produced according to the above-described Example 1, Figure 8 (b) shows the state of the chocolate produced when 70 parts by weight of lyophilized lyophilized powder of Hongsi It is a drawing.

As shown in the figure, it was confirmed that the chocolate formulation was not normally formed, and the tissue was also formed in a long elongated shape, such as a caramel shape, when the chocolate was generally well split or 66 parts by weight.

Therefore, it can be seen that the content of hongsi powder during the production of hongsi chocolate is 60 to 66 parts by weight with respect to 100 parts by weight of cacao mass, as well as health and preference, and is most preferable in the chocolate formulation.

Meanwhile, an example of adding crushed walnuts for each size to chocolate is described as follows.

(Example 2)

In Example 1, the walnut powder added to the pulverizer is additionally added in the step of adding the red powder, but the walnut powder added is 1 part by weight of 1.3 mm and 1 part by weight of 200 μm for 100 parts by weight of cacao mass. And the rest is the same as in Example 1.

(Comparative Example 4)

The same procedure as in Example 2, except that the walnut powder added is 2 parts by weight of a size of 1.3 mm relative to 100 parts by weight of cacao mass.

(Comparative Example 5)

The same procedure as in Example 2 was carried out, but the walnut powder added is 2 parts by weight of 200 um size to 100 parts by weight of cacao mass.

(Comparative Example 6)

The same procedure as in Example 2 was carried out, but no walnut powder was added.

(Test Example 1)

After applying a force from the top to the bottom of the remaining 1/5 area not touching the bottom in a state where the 4/5 area of the produced chocolate was fixed, the shape of the cross-section was examined, and the results are shown in FIG. 9.

9 shows the roughness of the cross section.

In this test example, in calculating the roughness of the cross section, the height at each position of the cross section (measured at 1 mm intervals) based on the reference point is measured and averaged, and a standard deviation for the average value is obtained.

As shown in the figure, as well as when walnut powder is not added, as well as when only 200 um size walnut powder is added, or when only 1.3 mm walnut powder is added, rather than different size walnut powder, that is, 200 um. When the size of walnut powder and 1.3mm walnut powder were mixed at the same ratio, the cross-section had the lowest roughness.

This creates a cross section based on the location where the walnut powder is distributed when an external force is generated by walnut powders of different sizes, but in the case of walnut powders of different sizes, the cross-section forming sites occur in the immediate vicinity, and thus the above-described effect. Is judged to have appeared.

In addition, the present invention is not limited to the specific embodiments described above, but can be implemented by modifying and modifying in various ways without departing from the gist of the present invention. It will be apparent that such variations and modifications are included in the present invention if they fall within the scope of the appended claims.

Claims (8)

(a) lyophilizing and then freeze-driing the red poultry to produce a red pomegranate juice powder;
(b) heating the cacao mass;
(c) adding the red pomegranate powder of step (a) to the cacao mass heated in step (b);
(d) adding sugar powder and fresh cream to the mixture of step (c) and mixing;
(e) pouring the mixture of step (d) into a mold of a predetermined shape to cool;
(f) adding cacao butter to the mixture of step (d) prior to step (e) and mixing,
In step (b), the cacao mass is melted while heating with a hot water at a temperature between 45 ° C and 55 ° C,
In the step (c), after cooling the hot-water heated cacao mass to a temperature between 33 ° C and 42 ° C, 60 to 66 parts by weight of the red grape juice powder is added to 100 parts by weight of the cacao mass,
In step (d), 50 to 60 parts by weight of the sugar powder and 35 to 48 parts by weight of the fresh cream are added to and mixed with the mixture of step (c) with respect to 100 parts by weight of the cacao mass,
In the step (f), 23 to 33 parts by weight of the cacao butter with respect to 100 parts by weight of the cacao mass is added to the mixture of step (d) and mixed,
In the step (c), the walnut powder is further added by grinding the walnuts with a grinder, but the walnut powder added is 1 part by weight of 1 to 1.3 mm and 100 um by 200 um by 100 parts by weight of the cacao mass. Chocolate manufacturing method characterized by consisting of 1 part by weight. delete According to claim 1,
Step (a) is,
(a1) after slicing the red stalk from which the faucet has been removed, bathing the mixture at 45 ° C to 55 ° C to generate a red scent extract;
(a2) enzymatic cellulase and pactinase were added to each of 1 g to 2 g per 1 Kg weight of the red poultry into the red poultry extract of step (a1), followed by enzymatic digestion in a drying oven for 4 to 6 hours;
(a3) separating and producing particles and juice by squeezing the mixed solution of step (a2) using a 100 to 120 mesh filter cloth;
(a4) freeze-drying the particles and juice produced in step (a3) at low temperature;
(a5) Chocolate production method comprising the step of pulverizing the freeze-dried particles and juice in the step (a4) to produce a red pomegranate juice powder. delete delete delete delete Chocolate characterized in that it is prepared according to claim 1 or 3.

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