KR102310116B1 - Method for manufacturing chocolate containing ginseng sprout powder - Google Patents

Abstract

The present specification discloses a method for producing chocolate containing sprouted ginseng powder. In the chocolate produced by the method for producing chocolate containing sprout ginseng powder, which is an aspect of the present invention, as the particles containing sprout ginseng powder are sequentially dissolved, all the chocolate ingested from the moment the chocolate starts to be ingested is dissolved. You can feel the subtle ginseng scent continuously until it is ready. In addition, the chocolate may impart a crunchy texture. In addition, according to the above method, it is possible to prepare chocolate in which sprout ginseng powder is uniformly distributed.

Description

Manufacturing method of chocolate containing sprouted ginseng powder {METHOD FOR MANUFACTURING CHOCOLATE CONTAINING GINSENG SPROUT POWDER}

The present specification discloses a method for producing chocolate containing sprouted ginseng powder.

Ginseng ( Panax ginseng CA Meyer) is a plant belonging to the genus Ginseng of the family Apiaceae and has been used in Korea, China, and Japan for more than 2,000 years. With the advancement of medical technology in modern society, ginseng is actually used in various fields such as anti-cancer, immunity improvement, anti-diabetic action, liver function improvement, cardiovascular disorder improvement, anti-arteriosclerosis action, blood pressure control action, menopausal disorder improvement, osteoporosis improvement, anti-aging, etc. It has been scientifically proven to be effective.

On the other hand, as general consumers' interest in health functional foods has increased recently, ginseng is being used in the manufacture of various types of foods, such as spices such as honey, tea, candy, and chocolate, in addition to medicinal herbs. However, in the case of chocolate containing ginseng, the original taste and flavor of cacao and ginseng, respectively, cannot be properly harmonized with each other, and a problem has been pointed out that consumer preference is lowered.

KR 10-1642564 B1

In one aspect, it is an object of the present invention to provide a chocolate having an excellent texture.

In one aspect, an object of the present invention is to provide a chocolate with a uniform, long-lasting ginseng flavor in the mouth.

In one aspect, an object of the present invention is to provide a chocolate in which the aroma and taste of ginseng and cacao are balanced.

In one aspect, an object of the present invention is to provide a chocolate in which sprout ginseng powder is uniformly distributed.

In order to achieve the above object, the present invention, in one aspect, as a method for producing chocolate containing sprouted ginseng powder, wherein the method is, per unit volume of chocolate melt (cm ³ ) 13 to 20 sprouted ginseng powder-containing particles are disposed. Including the step, the sprout ginseng powder-containing particles, including a first particle having a particle diameter of 0.8 to 1.2 mm, a second particle having a particle diameter of 1 to 2 mm, and a third particle having a particle diameter of 2 to 4 mm, sprouted ginseng A method for producing chocolate containing powder is provided.

In the chocolate produced by the method for producing chocolate containing sprout ginseng powder, which is an aspect of the present invention, as the particles containing sprout ginseng powder are sequentially dissolved, all the chocolate ingested from the moment the chocolate starts to be ingested is dissolved. You can feel the subtle ginseng scent continuously until it is ready. In addition, the chocolate may impart a crunchy texture. In addition, according to the above method, it is possible to prepare chocolate in which sprout ginseng powder is uniformly distributed.

Hereinafter, the present invention will be described in detail.

Hereinafter, each configuration will be described in more detail, but this is only an example, and the scope of the present invention is not limited by the following content.

In one aspect, the present invention is a method for producing chocolate containing sprout ginseng powder, wherein the method comprises disposing 13 to 20 sprouted ginseng powder-containing particles ^{per unit volume of chocolate melt (cm 3 ), the sprout} Ginseng powder-containing particles are a first particle having a particle diameter of 0.8 to 1.2 mm, a second particle having a particle diameter of 1 to 2 mm, and a third particle having a particle diameter of 2 to 4 mm. Production of chocolate containing sprouted ginseng powder way.

In the present specification, the particle diameter means an average value of diameters measured at two arbitrary points except for the values of the longest axis and the shortest axis.

In one aspect, the chocolate produced by the method includes three kinds of sprouted ginseng powder-containing particles having different particle diameters from each other, so that from the moment the chocolate starts to be consumed, until the chocolate is all melted in the mouth, a certain level to the consumer It has the effect of delivering the aroma and taste of ginseng.

In one aspect, the sprout ginseng powder-containing particles per unit volume (cm ³ ) Preferably, 14 to 19, more preferably 15 to 19 may be included.

In one aspect, the first particles may include 8 to 11 particles, the second particles may include 4 to 6 particles, and the third particles may include 1 to 3 particles. Preferably, the first particle may include 10, the second particle may include 5, and the third particle may include two. When the number of ginseng sprout powder-containing particles included in the chocolate is the same as above, the most excellent ginseng taste and aroma transfer effect may be exhibited.

Also, the method may include preparing a chocolate melt. The melt, based on the total weight of the melt, 45 to 55% by weight of cacao mass; 25-35% by weight of cacao butter; 10-15% by weight of fresh cream; and 5 to 20% by weight of sprout ginseng powder. That is, the chocolate, in addition to the sprout ginseng powder-containing particles, may include a separate sprout ginseng powder.

Preferably, the cacao mass of the chocolate melt, based on the total weight of the melt, 48 to 53% by weight, more preferably 49 to 51% by weight, the cacao butter is, 27 to 33% by weight, more preferably It may be included in an amount of 29 to 31% by weight, and the fresh cream may be included in an amount of 11 to 14% by weight, more preferably 12 to 14% by weight, and the sprout ginseng powder is, preferably, 7 to 17% by weight, more preferably , 9 to 14% by weight, more preferably 10 to 13% by weight may be included.

When the chocolate melt contains the components in the above content range, chocolate having the best flavor and texture can be produced.

In addition, the chocolate may further include, in addition to the above ingredients, general substances used in chocolate production, oils such as palm oil and soybean oil, vanillin, lecithin, and the like.

In one aspect, the chocolate may be in the form of a bar.

In addition, the step of preparing the chocolate melt, preparing a mixture of cacao mass and fresh cream; adding sprouted ginseng powder to a mixture of cacao mass and fresh cream; and adding cacao butter to a mixture of cacao mass, fresh cream, and sprout ginseng powder.

In one aspect, the method can produce chocolate having the best flavor and texture when the mixing order of cacao mass, fresh cream, sprouted ginseng powder, and cacao butter is performed as described above.

For example, in the case of mixing sprout ginseng powder and cacao mass first and then mixing fresh cream, or in the case of mixing sprout ginseng powder and fresh cream first and then mixing the cacao mass, cacao butter and sprout ginseng powder are mixed first , When mixing cacao mass or fresh cream, there is a problem in that the flavor unique to sprout ginseng powder is reduced.

In addition, the temperature of the sprout ginseng powder added to the chocolate melt may be 50 ~ 60 ℃. Preferably, the temperature of the sprout ginseng powder may be 50 ~ 58 ℃, more preferably 52 ~ 58 ℃, more preferably 52 ~ 57 ℃, more preferably 54 ~ 56 ℃.

When the temperature of the sprout ginseng powder added to the chocolate melt is the same as above, the sprout ginseng powder can be uniformly spread in the chocolate melt.

In one embodiment, the method may include adding sprouted ginseng powder at about 55 to 58° C. to a mixture of cacao mass and fresh cream at about 38 to 45° C.

In addition, in one aspect, the method may further include cooling the chocolate melt in which the sprouted ginseng powder-containing particles are disposed.

The cooling step may include cooling the chocolate melt at about 0 to 10° C. for 1 to 3 hours.

Hereinafter, the configuration and effect of the present invention will be described in more detail with reference to Examples and Test Examples. However, these Examples and Test Examples are provided only for the purpose of illustration to help the understanding of the present invention, and the scope and scope of the present invention are not limited by the following examples.

[Production Example] Production of chocolate containing sprouted ginseng powder-containing particles

[Preparation Example 1] Preparation of sprouted ginseng powder-containing particles

Using a fluidized bed granulation system, particles containing sprouted ginseng powder having particle diameters of about 1 mm, about 1.5 mm, and 3 mm, respectively, were prepared.

At this time, the input materials were conventional 3-year-old sprout ginseng extract (80% ethanol extract of 3-year-old sprout ginseng), isomalt (ISOMALT: Beno, Germany), erythritol, and mannitol. Isomalt, erythritol, and mannitol were mixed to form the nucleus of the particle, and the sprouted ginseng extract was coated on the particle nucleus, and dried to prepare the sprouted ginseng powder-containing particles. When preparing the sprouted ginseng powder-containing particles, the size was adjusted by controlling the content of the sprouted ginseng extract to be coated.

[Production Example 2] Production of chocolate

Cacao beans were roasted for about 20 minutes at 120-170° C., peeled and crushed to prepare cacao mass. Based on 100 parts by weight of cacao mass, 60 parts by weight of cacao butter, 26 parts by weight of fresh cream, and 24 parts by weight of sprout ginseng powder were stirred and mixed at about 65° C. for 30 minutes to prepare a chocolate base. However, when preparing the chocolate base, cacao mass and fresh cream were first mixed, cooled to 40° C., and mixed with sprouted ginseng powder at about 55° C., followed by adding cacao butter.

Pour the prepared liquid chocolate base into the chocolate mold, and add 10 particles with a particle diameter of 1 mm, 5 particles with a particle diameter of 1.5 mm, and 2 particles with a particle diameter of 3 mm per ^{about 1 cm 3 , and then add the same amount of chocolate to the upper layer.} The base was poured, and it cooled at about 5 degreeC for about 2 hours, and chocolate was manufactured.

[Experimental Example] Sensory evaluation of chocolate

[Experimental Example 1] Sensory evaluation of chocolate of Production Example 2

About the manufactured chocolate, sensory evaluation was performed with respect to the panel of 20 people (10 women in 20-30s, 10 men). The evaluation items proceeded with respect to the persistence of the ginseng flavor, the chocolate taste, and the texture, and gave a score of 0 to 10, and gave the average value. In addition, sensory evaluation was performed on ginseng chocolate sold in the market in the same manner.

the present invention Commercial Ginseng Chocolate (Bonjeong Onggi Ginseng Chocolate) Persistence of ginseng flavor 9.5 6.0 chocolate flavor 9.4 7.8 texture 9.7 5

As a result, it was confirmed that the chocolate of the present invention was significantly superior to the commercially available ginseng chocolate in terms of durability of ginseng flavor, chocolate taste, and texture.

[Experimental Example 2] Sensory evaluation of chocolate according to the number and type of sprouted ginseng-containing particles

[Experimental Example 2-1] Sensory evaluation of chocolate according to the number of sprouted ginseng-containing particles

As described in Table 2 below, by varying the number of particles, sensory evaluation was performed.

1mm particle size 1.5mm particle size 3mm particle size Comparative Example 1 7 5 2 Comparative Example 2 8 5 2 Comparative Example 3 11 5 2 Comparative Example 4 12 5 2 Comparative Example 5 10 3 2 Comparative Example 6 10 6 2 Comparative Example 7 10 7 2 Comparative Example 8 10 5 0 Comparative Example 9 10 5 One Comparative Example 10 10 5 3 Comparative Example 11 10 5 4

Persistence of ginseng flavor chocolate flavor texture Comparative Example 1 8.2 9.4 9.2 Comparative Example 2 9.3 9.4 9.2 Comparative Example 3 9.3 9.2 9.0 Comparative Example 4 9.4 8.3 9.0 Comparative Example 5 8.4 9.0 9.2 Comparative Example 6 9.0 8.8 9.3 Comparative Example 7 9.0 8.2 9.0 Comparative Example 8 6.0 7.0 6.5 Comparative Example 9 9.2 9.3 8.5 Comparative Example 10 9.3 8.8 8.2 Comparative Example 11 9.5 7.0 7.0

As a result, it was confirmed that texture, durability, and chocolate taste were reduced when a large number of relatively large particles were included. .

[Experimental Example 2-2] Sensory evaluation according to the temperature of the ginseng sprout powder contained in the chocolate base

Chocolate was prepared by varying the temperature of the ginseng sprout used in preparing the chocolate base, and sensory evaluation was performed. In this sensory evaluation, 10 out of 30 chocolate pieces of 1x1x1cm size prepared in one chocolate mold were randomly selected and eaten, and the consistency of the taste of each chocolate piece was evaluated. The more uniform the taste, the higher the score from 0 to 10 points.

45 47 50 55 58 60 63 65 uniformity of taste 6.5 7.1 8.5 10 9.5 9 7 6.5

As a result, when sprouted ginseng powder having a temperature of about 50 to 60 ° C was used, it was possible to confirm the consistency of the taste for each part of the chocolate, and when it was out of the temperature range, even if it was prepared using the same chocolate base, it was It was confirmed that there was a large difference in taste.

[Experimental Example 2-3] Confirmation of the effect difference according to the chocolate base manufacturing sequence

The sensory evaluation was performed through a panel on the taste of chocolate prepared by changing the mixing order of the ingredients used in preparing the chocolate base.

Mix all ingredients at the same time When cacao mass and sprouted ginseng powder are first mixed, then fresh cream and cacao butter are added and mixed When cacao mass and cacao butter are first mixed and then sprouted ginseng powder is added When fresh cream and sprouted ginseng powder are first mixed, and cacao mass and cacao butter are added and mixed. Invention Chocolate uniformity of taste 6.5 7.1 6.8 7.2 9.2 chocolate flavor 7.0 7.5 7.3 7.0 9.4

As a result, unlike manufacture example 1, when the mixing order of each component was changed, the uniformity of taste fell, and it was confirmed that chocolate taste itself also fell.

Claims (6)

As a manufacturing method of chocolate containing sprout ginseng powder,
The method is
A step of disposing 13 to 20 sprouted ginseng powder-containing particles per unit volume of chocolate melt (cm ^{3 ),}
The sprouted ginseng powder-containing particles,
A first particle having a particle diameter of 0.8 to 1.2 mm, a second particle having a particle diameter of 1 to 2 mm, and a third particle having a particle diameter of 2 to 4 mm,
The first particles are included in 8 to 11 pieces, the second particles are included in 4-6 pieces, and the third particles are included in 1 to 3 pieces, a method for producing chocolate containing sprout ginseng powder. delete According to claim 1,
The method comprises the steps of preparing a chocolate melt,
The chocolate melt,
Based on the total weight of the melt,
45-55% by weight of cacao mass; 25-35% by weight of cacao butter; 10-15% by weight of fresh cream; And 5 to 20% by weight of the sprout ginseng powder, comprising a method for producing chocolate containing sprout ginseng powder. 4. The method of claim 3,
The step of preparing the chocolate melt,
preparing a mixture of cacao mass and fresh cream;
adding sprouted ginseng powder to a mixture of cacao mass and fresh cream; and
A method for producing chocolate containing sprouted ginseng powder, comprising the step of adding cacao butter to a mixture of cacao mass, fresh cream and sprouted ginseng powder. 5. The method of claim 4,
The sprout ginseng powder, 50 ~ 60 ℃, method for producing chocolate containing sprout ginseng powder. According to claim 1,
The method, further comprising the step of cooling the chocolate melt in which the sprouted ginseng powder-containing particles are disposed, chocolate containing sprouted ginseng powder.