KR102145510B1 - Manufacturing method for chocolate creams for decoration and chocolate creams for decoration manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing chocolate cream for a decoration and chocolate cream for a decoration manufactured by the same. The method for manufacturing chocolate cream for a decoration according to the present invention comprises: a material preparing and weighing step of preparing and weighing materials (S100); a double boiling step of double boiling prepared white chocolate (S200); a fresh cream mixing step of mixing the fresh cream in the double boiled white chocolate (S300); a stirring aging step of stirring the white chocolate in which the fresh cream is mixed, and storing and aging the same (S400); a sugar powder mixing and cold storage resting step of refrigerating the chocolate cream after manufacturing the chocolate cream by mixing the white chocolate in which the aged fresh cream is mixed with sugar powder (S500); and a mixing and forming step of manufacturing a molding for a cake decoration after stirring the refrigerated chocolate cream, and mixing and molding the same (S600). The method for manufacturing chocolate cream for a decoration according to the present invention can manufacture the chocolate cream for the decoration capable of ensuring aesthetic feeling of a cake by decorating in various shapes with excellent moldability and cohesiveness.

Description

Manufacturing method of decorative chocolate cream and decorative chocolate cream manufactured thereby TECHNICAL FIELD [MANUFACTURING METHOD FOR CHOCOLATE CREAMS FOR DECORATION AND CHOCOLATE CREAMS FOR DECORATION MANUFACTURED BY THE SAME}

The present invention relates to a method of manufacturing a decorative chocolate cream and a decorative chocolate cream produced thereby, and more particularly, to a decorative chocolate cream that can be decorated in various shapes with excellent moldability and cohesiveness to give an aesthetic feeling to a cake. It relates to a method and a decorative chocolate cream produced thereby.

Cake is made of ingredients such as sugar, eggs, flour (or starch), butter (or margarine, vegetable oil), milk, cream, fresh cream, liquor, lemon, chocolate, coffee, fruit, flavoring, and yeast. It is a generic term for baked sweets that are properly selected and mixed.

In general, cake refers to bread made with flour, eggs, butter, milk, sugar, etc. as the main ingredients, and then creamed and topped with fruit, but pastries or cheesecakes or hotcakes without cream or fruit, and cold There are several types, such as hardened ones.

In this way, in a typical cake, a heartwood made of bread is put inside, and cream is applied to the outer surface to supplement the sweetness and decorate the outer surface to increase the decoration.

At this time, fresh cream is sometimes used as a cream applied to the outer surface of the heartwood made of bread, and the fresh cream is a milk fat contained in milk is concentrated by centrifugation, and in Korea and Japan, it is prescribed that it contains 18% or more of milk fat. Fresh cream has the advantage of excellent flavor unique to milk cream, but compared to compound cream, its viscosity is unstable and its shape retention is weak.

However, due to the unique flavor of fresh cream, when decorating with various materials after making the bread that becomes the core of the cake, a method of decorating using fresh cream is widely used.

At this time, when you want to decorate by forming a flower on the top of the cake after applying the fresh cream to the entire surface of the bread, the fresh cream itself has weak viscosity and shape retention, so flowers have been mainly formed using butter cream, and the flowers are decorated with fresh cream. To do this, you can think of a method of forming a whipped cream flower directly on the cake, or a method of forming a whipped cream flower separately and placing it on the cake.

Conventionally, in the case of using whipped cream for decoration or decoration, there is a method of manufacturing a decoration using whipped cream on the cake by rotating the cake body, or forming a decoration using whipped cream separately and placing it on the cake.

However, in this case, it is inconvenient to rotate the cake body or to make decorations while the worker rotates directly using a tool that squeezes the cream, and the decoration itself made using the cream is severely deformed even by weak external force. There was a problem.

Korean Patent Publication No. 10-2019-0107983 (published on September 23, 2019) Korean Patent Publication No. 10-2018-0118082 (published on November 30, 2018) Domestic registered patent No. 10-1823563 (registered on January 24, 2018)

The present invention has excellent moldability and cohesiveness to provide a method for producing decorative chocolate cream, which can be decorated in various shapes to impart aesthetics to a cake, and a decorative chocolate cream prepared thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The manufacturing method of the chocolate cream for decoration according to the present invention comprises a material preparation and measurement step (S100) of preparing and measuring the ingredients; A bath heating step of heating the prepared white chocolate in a bath (S200); A fresh cream mixing step (S300) of mixing fresh cream with the white chocolate heated in the bath; Stirring and aging step (S400) of stirring and then storing and aging the white chocolate mixed with the fresh cream; After preparing a chocolate cream by mixing the white chocolate mixed with the aged fresh cream and the sugar powder, a sugar powder mixing and refrigeration pause step of refrigerating the chocolate cream (S500); And a mixing and molding step (S600) of stirring and mixing the refrigerated chocolate cream and then molding to prepare a molded product for cake decoration.

In the material preparation and weighing step (S100), the materials may be weighed in a weight ratio of 250 to 350 parts by weight of white chocolate, 50 to 100 parts by weight of fresh cream, and 250 to 350 parts by weight of sugar powder.

The step of heating the bath (S200) may be performed by heating the prepared white chocolate in a bath using a bath apparatus and then maintaining the temperature at 38 to 42°C.

The fresh cream mixing step (S300) may be performed by heating the fresh cream at a temperature of 80 to 90° C. for 1 to 5 minutes and then mixing it with the white chocolate heated in the bath.

In the stirring aging step (S400), the white chocolate mixed with the fresh cream may be stirred and then aged at a temperature of 20 to 25°C for 5 to 10 hours.

In the sugar powder mixing and refrigeration pause step (S500), chocolate cream is prepared by mixing the sugar powder with white chocolate mixed with the aged fresh cream, and then chocolate cream is added at a temperature of 2 to 6°C for 1 to 3 hours. This can be done by refrigerating storage.

In the fresh cream mixing step (S300), processing oil is further included in addition to the fresh cream, the processed oil is included in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the fresh cream, and the processed oil may be used as the silkworm mature powder processed oil.

In the sugar powder mixing and refrigeration pause step (S500), in addition to the sugar powder, natural plant powder, chammakrim, mulberry leaf extract are further included, 5 to 10 parts by weight of natural plant powder, 10 parts by weight of natural plant powder, based on 100 parts by weight of the sugar powder. It may be included in a weight ratio of to 20 parts by weight and 1 to 3 parts by weight of mulberry leaf extract.

In addition, the present invention includes a decorative chocolate cream prepared by the above method.

Details of other embodiments are included in the detailed description.

The method of manufacturing a decorative chocolate cream according to the present invention can prepare a decorative chocolate cream that has excellent moldability and cohesiveness and can be decorated in various shapes to give an aesthetic feeling to a cake.

It will be fully understood that the embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart illustrating a method of manufacturing a decorative chocolate cream according to the present invention.
2 is a photograph showing a flower ornament manufactured using a decorative chocolate cream manufactured according to the present invention.
3 and 4 are photographs showing a state in which a flower decoration manufactured using a decorative chocolate cream according to the present invention is put on a cake and decorated.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to a preferred embodiment for the manufacturing method of the chocolate cream for decoration according to the present invention.

1 is a flowchart illustrating a method of manufacturing a decorative chocolate cream according to the present invention, and FIG. 2 is a photograph showing a flower ornament manufactured using a decorative chocolate cream manufactured according to the present invention, and FIGS. 3 and 4 It is a photograph showing a state in which a flower decoration manufactured using the chocolate cream for decoration according to the present invention is put on a cake and decorated.

Referring to Figures 1 to 4, the manufacturing method of the chocolate cream for decoration according to the present invention is a material preparation and weighing step (S100), a bath heating step (S200), a fresh cream mixing step (S300), a stirring aging step (S400), Sugar powder mixing and refrigeration pause step (S500), and mixing and molding step (S600).

1. Material preparation and weighing step (S100)

The material preparation and measurement step (S100) is a step of preparing and then weighing ingredients for manufacturing a decorative chocolate cream.

In the material preparation and weighing step (S100), white chocolate, fresh cream and sugar powder may be prepared as the ingredients, and the ingredients are 250 to 350 parts by weight of white chocolate, 50 to 100 parts by weight of fresh cream, and 250 to 350 parts by weight of sugar powder It can be weighed in parts by weight.

2. Bath heating step (S200)

The step of heating the bath (S200) is a step of heating the prepared white chocolate in a bath.

The step of heating the bath (S200) may be performed by heating the prepared white chocolate in a bath using a bath apparatus and then maintaining the temperature at 38 to 42°C.

3. Fresh cream mixing step (S300)

The fresh cream mixing step (S300) is a step of mixing the fresh cream with the white chocolate heated in the bath.

The fresh cream mixing step (S300) may be performed by heating the fresh cream at a temperature of 80 to 90° C. for 1 to 5 minutes and then mixing it with the white chocolate heated in the bath.

On the other hand, in the whipped cream mixing step (S300), in order to prevent the chocolate cream from being easily aged in the air, processing oil may be further included in addition to the whipped cream, wherein the processed oil is 1 to 5 parts by weight based on 100 parts by weight of the fresh cream. It may be included in a weight ratio, and the processed oil may be a silkworm aging powder processed oil prepared by the following method.

First, in order to prepare the silkworm matured powdered oil, silkworm larvae matured matured powder and the silkworm pupa matured matured powder may be prepared.

The silkworm larva mature powder may be used as the silkworm larva mature powder prepared by the following manufacturing method.

First, after preparing the silkworm larvae, the silkworm larvae can be washed.

In the above step, the silkworm larvae may be a larva before becoming a pupa, for example, the silkworm larvae may be a silkworm larvae on the 3rd day of the age of 5, and the washing of the silkworm larvae is performed by washing the prepared silkworm larvae at 45 to 50°C. By immersing the prepared silkworm larvae in 1 to 3 (w/w)% sodium hydrogen carbonate (NaHCO ₃ ) solution maintained at a temperature for 10 to 30 minutes, the surface of the prepared silkworm larva can be washed.

In the above step, the prepared silkworm larvae are washed to remove foreign substances or mulberry leaves remaining on the surface of the silkworm larva, thereby improving the preference of the produced silkworm aging powder processing oil, and the silkworm mature powder processing oil easily decayed or denatured by foreign substances. Can be prevented.

Next, the washed silkworm larvae may be first dried.

In the first drying of the washed silkworm larvae in the step, the washed silkworm larvae are dried at a temperature of 45 to 50° C. for 10 to 20 hours to first remove moisture remaining in the washed silkworm larvae.

Thereafter, the first dried silkworm larvae may be second dried with hot air.

In the step, the first dried silkworm larvae may be performed by applying hot air at a temperature of 135 to 140° C. for 50 to 100 minutes.

Subsequently, the second dried silkworm larvae may be pulverized, powdered, and then aged to prepare a silkworm larva mature powder.

The crushing of the second dried silkworm larvae in the step is powdered by pulverizing the dried silkworm larvae to a particle diameter of 5 to 10 mm, and the maturation of the powdered silkworm larvae causes the powdered silkworm larvae to be 5 to 7 It can be carried out by storing for 20 to 30 hours at a temperature of °C.

The silkworm pupa ripening powder may be used as the silkworm pupa ripening powder prepared by the following manufacturing method.

First, a silkworm pupa can be prepared and washed, and then heated in a bath.

Washing of the silkworm pupa in the step by immersing the silkworm pupae in a 1 to 3 (w/w)% sodium hydrogen carbonate (NaHCO ₃ ) solution maintained at a temperature of 40 to 45 °C for 20 to 40 minutes, The surface of the silkworm pupa can be cleaned, and the heating of the silkworm pupa is performed by sterilizing and disinfecting the washed pupa by immersing the washed pupa in 1 to 1.5% by weight of bamboo saline heated at a temperature of 90 to 95°C. You can keep it clean.

Next, the water remaining in the heated silkworm pupa may be removed by drying the heated silkworm pupa.

In the above step, drying of the heated silkworm pupae in the bath can be carried out by storing and drying the heated silkworm pupae at a temperature of 70 to 75°C for 20 to 30 hours.

Next, the dried silkworm pupa may be pulverized and pulverized.

The pulverization of the dried silkworm pupae in the above step can be pulverized to a particle diameter of 5 to 10 mm using a known pulverizer.

Subsequently, a mixture may be prepared by mixing the lactic acid bacteria culture solution with the silkworm pupa powder.

In the above step, the lactic acid bacteria culture solution may be mixed in a weight ratio of 10 to 15 parts by weight based on 100 parts by weight of silkworm pupa powder.

In addition, in the step, the lactic acid bacteria may be used as a lactic acid strain isolated from kimchi, which is a fermented food, specifically, as the lactic acid strain, Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

More specifically, in the above step, in order to prepare a lactic acid bacteria culture solution using the lactic acid strain isolated from kimchi, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl, and then the lactic acid strain is separated from the kimchi, and the separated The lactic acid strain was incubated at 37 to 39°C for 20 to 25 hours using MRS broth (Oxoid, England) and then diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then 10 at 10,000 to 15,000 rpm. Centrifugation for ~15 minutes to separate only the supernatant, filter the supernatant with a 0.45 μm syringe filter, and then sterilized distilled water to 100 parts by weight of the filtered supernatant by weight of 1,000 to 2,000 parts by weight The lactic acid bacteria culture solution can be prepared by mixing and dilution at a ratio.

Next, by aging a mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution, a silkworm pupa mature powder can be prepared.

In the above step, the mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution is stored and aged for 20 to 30 hours at a temperature of 15 to 17°C to prepare a silkworm pupa mature powder.

Next, the prepared silkworm larvae maturation powder and silkworm pupa maturation powder may be mixed to prepare a silkworm maturation powder.

In the above step, the silkworm mature powder may be mixed in a weight ratio of 40 to 60% by weight of silkworm larva mature powder and 40 to 60% by weight of silkworm pupa mature powder.

Next, a mixture may be prepared by mixing the silkworm mature powder and edible oil.

In the above step, it may be mixed in a weight ratio of 1000 to 2000 parts by weight of edible oil based on 100 parts by weight of the mature silkworm powder.

Subsequently, the mixture of the silkworm aging powder and the cooking oil may be heated and then aged.

In the above step, the mixture of the silkworm mature powder and edible oil is heated at a temperature of 70 to 80°C for 30 to 60 minutes and then stored and aged for 3 to 5 days at a temperature of 15 to 20°C. It can allow enough nutrients to leach out.

Next, a mixture of the aged silkworm mature powder and edible oil may be filtered to prepare a silkworm mature powder processed oil.

In the above step, a mixture of the aged silkworm ripening powder and edible oil is filtered through a filter to remove solids such as silkworm ripening powder, so that the silkworm ripening powder processed oil can be prepared, and the configuration of filtering using a filter is a known technique. For convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

4. Agitation aging step (S400)

The stirring aging step (S400) is a step of stirring and storing the white chocolate mixed with the whipped cream and aging it.

In the stirring aging step (S400), the white chocolate mixed with the fresh cream may be stirred and then aged at a temperature of 20 to 25°C for 5 to 10 hours.

5. Sugar powder mixing and refrigeration pause step (S500)

The sugar powder mixing and refrigeration stop step (S500) is a step of preparing chocolate cream by mixing white chocolate mixed with the aged fresh cream and sugar powder, and then refrigerating the chocolate cream.

In the sugar powder mixing and refrigeration pause step (S500), chocolate cream is prepared by mixing the sugar powder with white chocolate mixed with the aged fresh cream, and then chocolate cream is added at a temperature of 2 to 6°C for 1 to 3 hours. This can be done by refrigerating storage.

On the other hand, in the sugar powder mixing and refrigeration pause step (S500), in order to improve the color of the chocolate cream to be prepared and improve the moldability and cohesiveness, in addition to the sugar powder, natural plant powder, chammakrim, mulberry leaf extract may be further included. There may be further included in a weight ratio of 5 to 10 parts by weight of natural plant powder, 10 to 20 parts by weight of chammakrim and 1 to 3 parts by weight of mulberry leaf extract based on 100 parts by weight of the sugar powder.

As the natural plant powder, any one or more powders selected from the group consisting of sagebrush powder, sweet pumpkin powder, gardenia powder, and bokbunja powder may be used, specifically, the sagebrush powder gives green color to the slices, and the sweet pumpkin powder is yellow And, the gardenia powder may give a blue color, and the bokbunja powder may give a red color.

In the present invention, the natural plant powder may be a natural plant powder prepared by the following manufacturing method, and each natural plant powder may be prepared through a separate manufacturing process.

In order to prepare the natural plant powder, first, fresh sagebrush leaves, sweet pumpkins, fresh gardenia leaves or bokbunja are prepared, and then the fresh sagebrush leaves, sweet pumpkins, fresh gardenia leaves, and bokbunja may be washed with purified water.

Next, the washed raw leaves of wormwood, sweet pumpkin, fresh gardenia leaves, or bokbunja may be dried and then shredded.

In the above step, by drying the washed fresh wormwood leaves, sweet pumpkin, gardenia leaves or bokbunja at a temperature of 30 to 35°C for 1 to 3 days and then mincing them to a length of 1 to 3cm, the washed fresh wormwood leaves, sweet pumpkin, The color of natural plant powder can be improved by gradually reducing moisture in fresh gardenia leaves or bokbunja.

Next, it is possible to vacuum-dry the cut fresh leaves of wormwood, sweet pumpkin, fresh gardenia leaves, or bokbunja by irradiating microwaves.

In the above step, under a pressure of 50 to 80 mbar and a temperature of 50 to 60°C, it may be carried out by irradiating a microwave of 1.5 to 2.0 GHz on the chopped green leaves, sweet pumpkin, green gardenia leaves or bokbunja for 10 to 30 minutes, The microwave can obtain a volume heating effect of heating fresh leaves of wormwood, sweet pumpkin, fresh gardenia leaves, or bokbunja by penetrating into the inside of bokbunja. That is, when the microwave is irradiated, the moisture inside the green leaves, sweet pumpkin, fresh gardenia leaves, or bokbunja vibrates or rotates according to the polarity change of the microwave, and such polarization vibration leads to friction between molecules, causing heat generation. I can.

In the present invention, by irradiating a microwave in the range of 1.5 to 2.0 GHz under a pressure of 50 to 80 mbar and a temperature of 50 to 60 °C for 10 to 30 minutes without heat conduction for a short time without thermal conduction It can increase heating efficiency because it is converted into heat due to friction due to polarity conversion by penetrating into the inside of fresh leaves, sweet pumpkin, fresh gardenia leaves, or bokbunja.

In addition, in the present invention, when the microwave is irradiated under reduced pressure, swelling occurs due to heating inside the raw leaves, sweet pumpkins, gardenia leaves, or bokbunja, and cell membranes such as stratification and stratification are caused by such instantaneous internal heating and expansion. This destruction can also cause a sterilization effect.

Subsequently, the vacuum-dried green leaves, sweet pumpkin, green gardenia leaves, or bokbunja may be aged.

In the above step, by aging the vacuum-dried fresh sagebrush leaves, sweet pumpkins, gardenia leaves or bokbunja at a temperature of 15 to 20°C for 10 to 20 hours, the vacuum-dried fresh sagebrush leaves, sweet pumpkins, fresh gardenia leaves or bokbunja It is possible to stabilize the physical properties and facilitate powderization later.

Next, natural plant powder can be prepared by pulverizing and powdering the matured raw leaves of wormwood, sweet pumpkin, raw gardenia leaves, or bokbunja.

In the above step, the ripened green leaves, sweet pumpkin, green gardenia leaves, or bokbun can be powdered using a known grinder. For convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof is provided. I will omit it.

The charm mark rim may be prepared by the following manufacturing method.

First, in order to manufacture chammakrim, soybeans may be prepared, and foreign substances or impurities adhering to the soybeans may be removed.

In the above step, the soybean can remove foreign substances or impurities by removing scratches or wounded areas, selecting soybeans without scratches, and spraying air on the surface of the soybeans to remove fine particles. However, the protein contained in the soybean is a high-quality vegetable protein that provides abundant essential amino acids, and is used as an alternative food for animal protein because it is cheaper than animal protein. The use of the soybean protein is limited due to its characteristic soybean fishy smell, but it is widely used in the food industry because it exhibits several functional properties of animal protein.

Next, the soybeans from which the impurities have been removed may be immersed in purified water.

The soybeans immersed in the purified water in the above step are immersed for 11 to 13 hours at a temperature of 20 to 25°C, thereby absorbing moisture in the soybeans to prepare soybeans in a soft state. In the above step, if the soybean is immersed below the above-described lower limit range, there may be a problem in that the soybeans do not sufficiently absorb moisture so that the soybeans do not swell in a state that is easy to extract, and exceeds the upper limit range. If performed, there may be a problem that the manufacturing process time or cost is delayed.

Then, the soybeans immersed in the purified water may be heated in a water bath.

In the above step, by heating the soybeans immersed in purified water as described above, anti-nutritional factors contained in the soybeans are eliminated, so that the digestion and absorption rate of the soybeans can be increased, and the cause of the fishy smell peculiar to soybeans By inactivating this enzyme, it is possible to remove the fishy taste and off-flavor peculiar to soybeans from the produced chammakrim.

In the above step, the heating of the soybean bath may be performed using a bean cooker, which is a processing machine, and the heating of the bath is heated by mixing soybeans and purified water in a weight ratio of 1:9 to 3:7, and heating temperature May be carried out for 30 to 60 minutes at a temperature of 90 to 100 ℃.

Subsequently, a mixture of purified water and soybeans heated in the bath may be ground to prepare a mixed stock solution.

In the above step, the mixture may be pulverized by putting the mixture of purified water heated in the boiling water and soybeans into a grinder together with the soybeans having a particle diameter of 10 to 1000 μm. In the present invention, when the particle diameter of the soybean is pulverized in excess of 1000 μm, there may be a problem in that the effective nutrients contained in the soybean are not sufficiently extracted because the particle diameter of the soybean is too large. There may be a problem that a large amount of soybean particles are included in the mixed stock solution.

Next, after transferring the mixed stock solution in which the soybeans are pulverized to an extraction tank, useful ingredients may be extracted from the pulverized soybeans.

In the above step, the extraction of the mixed solution in which the soybeans are pulverized may be performed for 30 to 60 minutes at a temperature of 90 to 97°C. If the extraction is performed below the lower limit range, useful components are sufficiently extracted from the pulverized soybeans. It may not be performed, and if the temperature exceeds the upper limit range, the physical properties of the extracted soybean may change due to a high temperature.

Next, it is possible to separate the soybean bean curd from which soybeans are crushed and the stock solution from which the useful components are extracted from the mixed stock solution.

In the above step, the separation can be performed using a decanter to separate the broth and the undiluted solution, the decanter is a centrifugal separator used for the purpose of separating a solid-liquid system containing a large amount of solids. , Using the decanter, it is possible to obtain an undiluted solution from which the broth is separated.

Subsequently, the stock solution may be sterilized using a sterilizing deodorizer and then deodorized.

In the above step, the sterilization deodorization is performed by homogenizing and sterilizing for 10 to 30 minutes at a pressure of 400 to 500 bar and a temperature of 85 to 95°C using a sterilization deodorizing device, and then performing sterilization and deodorization at a temperature of 45 to 50°C. You can proceed.

Next, the sterilized and deodorized stock solution is transferred to a fermentation tank, the additive is added, and stirred, and the complex lactic acid bacteria are added to the stock solution to which the additive is added, and then fermented to prepare a fermentation stock solution.

In the above step, the sterilized and deodorized stock solution is transferred to a fermentation tank, and 0.1 to 0.2 parts by weight of sea salt and 2 to 4 parts by weight of blueberry puree are added to 100 parts by weight of the sterilized and deodorized stock solution in the fermentation tank. Stirring at °C and then sterilizing for 10 to 15 minutes and then lowering the temperature to 50 to 55 °C using a cooling device, based on 100 parts by weight of the sterilized and deodorized stock solution, 10 to 20 parts by weight of yam powder, 3 to 7 parts by weight of red ginseng powder 5 to 10 parts by weight of parts and flacto-oligosaccharides may be added. Thereafter, 0.01 to 0.1 parts by weight of complex lactic acid bacteria were added based on 100 parts by weight of the stock solution to which the sea salt, blueberry puree, yam powder, red ginseng powder and flacto-oligosaccharide were added at 40 to 42°C, and the stirring was stopped at 35 to 40°C. After that, fermentation can proceed for 250 to 350 minutes.

The lactic acid strains used as the complex lactic acid bacteria include Streptococcus thermophilus , Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbrucky sub. Bulgaricus ( Lactobacillus delbrueckii subsp, bulgaricus ), Lactobacillus paracasei ( Lactobacillus paracasei ) and Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) any one or more selected from the group consisting of.

Next, the fermentation stock solution is stirred and cooled to 5 to 7° C., and 5 to 10 parts by weight per refinement and 5 to 10 parts by weight of strawberry puree are added to 100 parts by weight of the cooled fermentation stock solution to prepare a charm mark rim. have.

The mulberry leaf extract can be prepared by the following manufacturing method.

In order to prepare the mulberry leaf extract, first, the mulberry leaves are collected and 1 to 5 minutes with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) having a concentration range of 1 to 3 (w/w)% and a temperature of 33 to 37°C is dissolved It can be washed while removing foreign substances attached to mulberry leaves.

The mulberry leaf is a leaf of a plant belonging to the genus Morus of the Moraceae family, and has been used as food for silkworms for thousands of years, but has been used in folk medicine as a herbal medicine. As research on physiologically active ingredients progresses, it is gaining attention as a functional food.

Mulberry leaves contain moisture, carbohydrates, protein (25-35%) and 25 amino acids, of which serine and tyrosine components, which prevent blood circulation in the brain and senile dementia, are contained at 1.2% and 0.8%, respectively. , Lipid content is 35%, and most fatty acids are unsaturated fatty acids, and vegetable sterols are contained in 008%, which is known to reduce blood cholesterol content.

In addition, glutamic acid and aspartic acid are contained, and calcium, iron, potassium and dietary fiber are far more abundant than green tea. The physiological activities of mulberry leaves include blood lipid inhibitory effect, blood sugar enhancing effect, heavy metal adsorption inhibitory and detoxification effect, and antioxidant effect. Components found to be physiologically active are GABA, which lowers blood pressure, strengthens capillary blood vessels, and especially brain Rutin, which acts to prevent bleeding in the stomach, flavonoid compounds, which have excellent diuretic and anticapillary permeation as well as antioxidant activity.

Next, the washed mulberry leaves can be steamed with steam.

In the above step, the steaming may be performed by heating the washed mulberry leaves at a pressure of 3 to 4kgf/cm ² with water vapor at a temperature of 120 to 130°C for 30 to 40 minutes.

Then, the steamed mulberry leaves can be dried.

In the above step, the drying may be performed by drying the mulberry leaves at a temperature of 15 to 20°C and a humidity of 55 to 60% for 20 to 30 hours in order to prevent volatilization of the chlorophyll or useful components of the mulberry leaves during sunlight drying. .

Subsequently, the dried mulberry leaves may be heated and dried, and then cooled.

In the step, the dried mulberry leaves are first roasted at a temperature of 70 to 75°C for 3 to 5 minutes after putting the dried mulberry leaves into a heating container, and the first roasted mulberry leaves are heated at a temperature of 120 to 130°C. The second roasting for 40 seconds, and cooling the second roasted mulberry leaves at a temperature of 20 to 30°C for 30 to 60 minutes may proceed.

Next, a mulberry leaf extract can be prepared by extracting the cooled mulberry leaves after the roasting.

Mulberry leaves cooled after the roasting in the above step can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction, but in the present invention, it is preferable to use a mixture of ultrasonic extraction and supercritical extraction. Do.

In the present invention, the ultrasonic extraction method is an extraction solvent of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent of at least one solvent selected from the group consisting of 10 times to 10 times. It refers to an extraction method performed using an ultrasonic extraction method of 1 hour to 10 hours, preferably 1 hour to 4 hours after the addition in a volume of 20 times.

In addition, in the present invention, the supercritical extraction method refers to a dried and crushed sample and 500 to 700 mL of ethanol (99.5%) as a co-solvent and placed in a supercritical fluid extraction reactor (Natex, Autstria), and the temperature in the reactor is 65°C and the pressure is 450. It refers to a method of extracting under the conditions of bar, S/F ratio (supercritical fluid kg/Feed kg) 35.

6. Mixing and shaping step (S600)

The mixing and molding step (S600) is a step of stirring and mixing the frozen chocolate cream and then molding to prepare a molded product for cake decoration.

In the mixing and forming step (S600), a molded article for decoration of a cake of various shapes can be manufactured by using the chocolate cream that has been refrigerated. I will do it.

Hereinafter, an example of a method for producing a decorative chocolate cream according to the present invention will be described in more detail.

<Example 1>

First, 300 parts by weight of white chocolate, 75 parts by weight of fresh cream, and 300 parts by weight of sugar powder were weighed and prepared, and the prepared white chocolate was heated in a bath using a water bath and then maintained at a temperature of 40°C.

Next, the fresh cream was heated at 85° C. for 3 minutes and then mixed with the white chocolate heated in the bath, and the white chocolate mixed with the fresh cream was stirred and then aged by storing for 7 hours at 23° C. .

Next, the sugar powder was mixed with the white chocolate mixed with the aged fresh cream to prepare a chocolate cream, and then the chocolate cream was refrigerated at a temperature of 4° C. for 2 hours.

Then, the refrigerated white chocolate was molded to prepare a flower molded article for cake decoration.

<Example 2>

A flower molded product for cake decoration was prepared in the same manner as in Example 1. In Example 2, a flower molded product for cake decoration was prepared by further including the silkworm mature powder processing oil in a weight ratio of 3 parts by weight to 100 parts by weight of the fresh cream.

<Example 3>

A flower molded product for cake decoration was prepared in the same manner as in Example 1, but in Example 3, it was further included in a weight ratio of 7 parts by weight of natural plant powder, 15 parts by weight of chammakrim and 2 parts by weight of mulberry leaf extract based on 100 parts by weight of the sugar powder. Thus, a flower molding for cake decoration was prepared.

<Comparative Example 1>

A flower molding for cake decoration was prepared in the same manner as in Example 1. In Comparative Example 1, a flower molding for cake decoration was prepared using only fresh cream.

<Comparative Example 2>

A flower molding for cake decoration was prepared in the same manner as in Example 1. In Comparative Example 2, a flower molding for cake decoration was prepared using only white chocolate.

1. Measurement of the time when the ornament sticks to the hand

After selecting a total of 15 experimenters, the time when the experimenters rubbed the flower moldings for decoration of cakes prepared according to the Examples and Comparative Examples and then adhered to the hands was measured, and the results are shown in [Table 1] ].

<Measurement of time when ornaments stick to hands> division Average time Example 1 2 minutes 21 seconds Example 2 4 minutes 55 seconds Example 3 5 minutes 27 seconds Comparative Example 1 54 seconds Comparative Example 2 46 seconds

Referring to [Table 1], it was confirmed that the time that the flower moldings for cake decoration prepared according to the Examples are attached to the hands is longer than that of the flower moldings for cake decoration prepared by Comparative Examples.

This delayed the time that the flower molded article for decoration of the cake prepared according to the example sticks to the hand, and thereby it was confirmed that workability may be improved.

2. Measurement of elasticity of decoration

After pressing the surface of the flower molding for cake decoration prepared according to the above examples and comparative examples with a finger, the relative degree of restoration to the original state was measured.

<Measurement of elasticity of decorative objects> division Elasticity Example 1 Great Example 2 Great Example 3 Great Comparative Example 1 usually Comparative Example 2 usually

Referring to [Table 3], it was confirmed that the flower molded article for cake decoration prepared according to the examples had excellent elasticity.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. I will be able to. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (6)

Material preparation and measurement step (S100) of weighing after preparing the materials;
A bath heating step of heating the prepared white chocolate in a bath (S200);
A fresh cream mixing step (S300) of mixing fresh cream with the white chocolate heated in the bath;
Stirring and aging step (S400) of stirring and then storing and aging the white chocolate mixed with the fresh cream;
After preparing a chocolate cream by mixing the white chocolate mixed with the aged fresh cream and the sugar powder, a sugar powder mixing and refrigeration pause step of refrigerating the chocolate cream (S500); And
Including a mixing and molding step (S600) of stirring and mixing the refrigerated chocolate cream to prepare a molded product for cake decoration,
In the material preparation and weighing step (S100), the ingredients are weighed in a weight ratio of 250 to 350 parts by weight of white chocolate, 50 to 100 parts by weight of fresh cream and 250 to 350 parts by weight of sugar powder,
The bath heating step (S200) proceeds by heating the prepared white chocolate in a bath using a bath apparatus and then maintaining the temperature at 38 to 42°C,
The fresh cream mixing step (S300) proceeds by heating the fresh cream at a temperature of 80 to 90° C. for 1 to 5 minutes and then mixing it with the white chocolate heated in the bath, and processing oil is further included in addition to the fresh cream, the processed oil It is included in a weight ratio of 1 to 5 parts by weight with respect to 100 parts by weight of the fresh cream, and the processed oil is a silkworm aging powder processed oil,
In the stirring aging step (S400), the white chocolate mixed with the whipped cream is stirred and then aged at a temperature of 20 to 25°C for 5 to 10 hours,
In the sugar powder mixing and refrigeration pause step (S500), a chocolate cream is prepared by mixing the white chocolate mixed with the aged fresh cream and the sugar powder, and then the chocolate cream is added at a temperature of 2 to 6°C for 1 to 3 hours. It proceeds by refrigerated storage,
In the sugar powder mixing and refrigeration pause step (S500), in addition to the sugar powder, natural plant powder, chammakrim, mulberry leaf extract are further included, 5 to 10 parts by weight of natural plant powder, 10 parts by weight of natural plant powder, based on 100 parts by weight of the sugar powder. It is contained in a weight ratio of to 20 parts by weight and 1 to 3 parts by weight of mulberry leaf extract,
The natural plant powder is, after preparing the fresh sagebrush leaves, sweet pumpkin, fresh gardenia leaves or bokbunja, washing the fresh sagebrush leaves, sweet pumpkin, fresh gardenia leaves or bokbunja with purified water, and washing the washed raw sagebrush leaves, sweet pumpkin, gardenia Fresh leaves or bokbunja are dried for 1 to 3 days at a temperature of 30 to 35°C, and then cut into lengths of 1 to 3 cm, and a pressure of 50 to 80 mbar and 50 to the finely cut green leaves, sweet pumpkin, fresh gardenia leaves or bokbunja Vacuum-dried by irradiating a microwave of 1.5 to 2.0 GHz for 10 to 30 minutes at a temperature of 60° C., and the vacuum-dried green leaves, sweet pumpkin, green gardenia leaves, or bokbunja at a temperature of 15 to 20° C. It is produced through a process of pulverizing and pulverizing the matured green leaves, sweet pumpkin, green gardenia leaves, or bokbunja after being aged for a period of time,
The Chammakrim prepares soybeans, removes impurities adhering to the soybeans, and immerses the soybeans from which the impurities have been removed for 11 to 13 hours at a temperature of 20 to 25°C, and immersed in the purified water. The soybeans are heated in a bath, the bath heating is performed by mixing soybeans and purified water in a weight ratio of 1:9 to 3:7, and heating the soybeans at a temperature of 90 to 100°C for 30 to 60 minutes, and the bath Grinding the mixture of heated purified water and soybeans to prepare a mixed stock solution, and grinding the mixture is pulverized so that the particle diameter of the soybeans is 10 to 1000 μm by putting the mixture of the heated purified water and soybeans in a grinder together, The mixed stock solution from which the soybeans are pulverized is transferred to an extraction tank and then extracted for 30 to 60 minutes at a temperature of 90 to 97°C, and the soybean bean curd from which the soybeans are crushed and the stock solution from which the useful components are extracted are separated from the mixed stock solution. After homogenizing and sterilizing the stock solution for 10 to 30 minutes at a pressure of 400 to 500 bar and a temperature of 85 to 95°C using a sterilization deodorizer, sterilization and deodorization are performed at a temperature of 45 to 50°C, and the sterilization Transfer the deodorized undiluted solution to a fermentation tank, add the additives, stir, and ferment the complex lactic acid bacteria into the undiluted solution into which the additives were added to prepare a fermentation stock solution, and transfer the sterilized and deodorized stock solution to the fermentation tank. In the fermentation tank, 0.1 to 0.2 parts by weight of natural sea salt and 2 to 4 parts by weight of blueberry puree are added to 100 parts by weight of the sterilized and deodorized stock solution, and then stirred at 80 to 90°C, and then sterilized for 10 to 15 minutes, and then cooling device 10 to 20 parts by weight of yam powder, 3 to 7 parts by weight of red ginseng powder, and 5 to 10 parts by weight of flacto-oligosaccharide are added based on 100 parts by weight of the sterilized and deodorized stock solution by lowering the temperature to 50 to 55°C using, and then, 40 The sea salt, blueberry puree, yam powder, red ginseng powder and flacto-oligosaccharide are added at to 42°C Add 0.01 to 0.1 parts by weight of complex lactic acid bacteria based on 100 parts by weight of the stock solution, stop stirring at 35 to 40°C, and ferment for 250 to 350 minutes, and the lactic acid strain used as the complex lactic acid bacteria is Streptococcus thermophilus ( Streptococcus thermophilus ), Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbrucky sub. Any one or more strains selected from the group consisting of bulgaricus ( Lactobacillus delbrueckii subsp, bulgaricus ), Lactobacillus paracasei and Lactobacillus rhamnosus are used, and the fermentation stock solution is stirred and 5 to 7 It is prepared by cooling to °C, and adding 5 to 10 parts by weight per refined and 5 to 10 parts by weight of strawberry puree to 100 parts by weight of the cooled fermentation stock solution,
The mulberry leaf extract was washed for 1 to 5 minutes with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) having a concentration range of 1 to 3 (w/w)% and a temperature of 33 to 37°C was dissolved by collecting mulberry leaves Remove the attached foreign matter, and steam the washed mulberry leaves by heating for 30 to 40 minutes with water vapor at a temperature of 120 to 130 ℃ at a pressure of 3 to 4kgf / cm ² , the steamed mulberry leaves of 15 to 20 ℃ The dried mulberry leaves are dried for 20 to 30 hours at a temperature and humidity of 55 to 60%, and the dried mulberry leaves are heated to cool after roasting, but the roasting is a temperature of 70 to 75° C. First roasting for 3 to 5 minutes at, and then roasting the first roasted mulberry leaves for 10 to 40 seconds at a temperature of 120 to 130°C, and the second roasting mulberry leaves at a temperature of 20 to 30°C for 30 A method for producing decorative chocolate cream, characterized in that it proceeds in a process of cooling for 60 minutes and is produced through the process of extracting the cooled mulberry leaves after the roasting.
delete delete delete delete Chocolate cream for decoration, characterized in that produced by the method of claim 1.

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