KR102315884B1 - Method for producing chocolate and chocolate manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing raw chocolate and raw chocolate manufactured thereby. The method for manufacturing raw chocolate according to the present invention comprises: an oat milk manufacturing step of manufacturing oat milk by using oat (S100); a chocolate mixing paste manufacturing step of manufacturing a chocolate mixing paste by mixing liquid chocolate, starch syrup, butter, and cocoa powder in the oat milk (S200); a molding and cooling step of manufacturing a raw chocolate molded product after molding the chocolate mixing paste in a constant shape and cooling the same (S300); and a raw chocolate manufacturing step of manufacturing the raw chocolate by applying coating powder to the raw chocolate molded product (S400). The method for manufacturing raw chocolate according to the present invention by a configuration manufactures the chocolate by including the oat milk having rich fiber, low cholesterol, and low calories. Therefore, the present invention can manufacture the raw chocolate for improving preference to easily eat nutrients of the oat milk and the chocolate and allow anyone of all ages to be easily eaten for snacks due to deep flavor and softness.

Description

Method for producing raw chocolate and raw chocolate produced thereby

The present invention relates to a method for producing raw chocolate and raw chocolate produced thereby, and more particularly, to oat milk by preparing chocolate including oat milk, which is rich in fiber, low in cholesterol, and low in calories. And it relates to a method for producing raw chocolate, which has a deep and soft flavor while easily ingesting the nutrition of chocolate, and has improved taste so that anyone can easily consume it as a snack for anyone, regardless of age or gender, and the raw chocolate produced thereby.

Chocolate is a generic term for products obtained by adding various food ingredients to raw materials obtained from the seeds of the Theobroma cacao tree. , milk products and food additives are mixed and molded, and products containing 7 wt% or more of processed cocoa products are called chocolates.

Cocoa powder is mainly composed of proteins, carbohydrates and fats, and 2/3 of the carbohydrates are dietary fiber, and the remainder is mostly starch and almost no sugar. Fat has a content of 0 to 24% by weight depending on the type of cocoa product, and contains vitamins and minerals. Among them, cocoa butter has a very high degree of saturation, and the saturated fatty acid content is about 62% by weight of the fat mass, mainly stearic acid and palmitic acid. and the rest is oleic acid, an unsaturated fatty acid.

In addition, as research has been reported that cocoa has more antioxidants than wine, chocolate, which contains cocoa and cocoa butter, is also expected to have high antioxidant activity. Accordingly, such chocolate or cocoa is recently recognized as a functional food in basic food as its nutritional value and physiological functionality have been revealed.

In addition, the antioxidant effect by the polyphenol component is also one of the components used in various functional foods. It has been reported that polyphenols inhibit or delay the occurrence of various diseases and tissue damage made by free radicals generated in human life activities.

In addition, when the amount of free radicals in the body increases above a certain level, the beta cells that make insulin are damaged and insulin becomes insufficient, resulting in diseases such as diabetes, which weakens the antioxidant power and protects the body from the adverse effects of free radicals. It occurs in a state that is difficult to protect, and causes many complications.

In addition, free radicals in the body naturally accumulate in the body from natural environmental pollution, air pollution, food pollution, etc., and cause various diseases including cell death.

Chocolate contains more polyphenols that prevent the health damage of free radicals than red wine or green tea, and the absorption rate of chocolate polyphenols is 10 times higher than that of red wine, so cacao polyphenols have a strong ability to suppress lipid peroxide in the body.

In addition to polyphenols, chocolate also contains ferulic acid, an antioxidant that enhances immunity and protects the skin from UV rays. Oleic acid occupying 3 is an unsaturated fatty acid, and the oleic acid serves to lower blood cholesterol concentration.

Chocolate contains not only polyphenols that inhibit the oxidation of these free radicals, but also contains a large amount of beneficial ingredients for the human body, such as calcium, fluorine, potassium, iron, phosphorus, zinc and manganese.

On the other hand, oat is also called Yeonmaek (燕麥) or Jakmaek (雀麥), and has a height of about 30 to 100 cm and is clustered at the bottom. Stems stand upright and have few hairs, but nodes have downward hairs.

The oats have a higher protein content and better quality than other grains, have a unique taste, have good digestibility, and have many advantages of vitamin B content. In other crops, high protein content tends to decrease lysine content, but in oats the lysine content remains constant regardless of total protein content.

In the case of fat, it is one of the excellent crops with high quality unsaturated fatty acids, about 80%, and high vitamin B. In addition to the general nutritional value of protein and fat, there are medical reports that oats lower cholesterol levels because of their high fiber content and beta-glucan content.

Accordingly, the present inventors have made research efforts to produce functional food using chocolate and oats, which contain a large amount of ingredients beneficial to the human body, and as a result, nutrition of oats (oat) and chocolate by manufacturing chocolate including oat milk The present invention was completed by confirming that the consumer can easily ingest it as a snack and at the same time easily ingest it.

Domestic Registered Patent No. 10-1404520 (Registered on May 30, 2014) Domestic Registered Patent No. 10-1284813 (Registered on July 04, 2013) Domestic Registered Patent No. 10-1874549 (registered on June 28, 2018)

The present invention produces chocolate, including oat milk, which is rich in fiber, low in cholesterol, and low in calories, so that the nutrition of oat milk and chocolate can be easily ingested and the flavor is deep and soft, making it a snack for everyone, regardless of age or gender. An object of the present invention is to provide a method for producing raw chocolate with improved preference so that it can be easily ingested as a snack, and raw chocolate produced thereby.

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

The method for producing raw chocolate according to the present invention comprises: an oat milk production step (S100) of producing oat milk using oats (aot); A chocolate mixture paste manufacturing step (S200) of mixing liquid chocolate, starch syrup, butter and cocoa powder with the oat milk to prepare a chocolate mixture paste; A molding and cooling step (S300) of molding the chocolate mixture paste into a predetermined shape and then cooling to produce a raw chocolate molding; and a raw chocolate manufacturing step (S400) of preparing raw chocolate by applying a coating powder to the raw chocolate molding.

The oat milk manufacturing step (S100) includes a washing and drying step of preparing oats and then washing them to remove foreign substances and drying them; A mixing and aging step of mixing the dried oats with the stevia extract to prepare an oat mixture and then aging; A fermentation broth preparation step of preparing a culture broth for fermenting the aged oat mixture; a fermented oat production step of mixing the oat mixture with a culture medium of fermented bacteria and fermenting the mixture to produce fermented oats; Cordyceps Cordyceps extract preparation step of preparing a Cordyceps cordyceps extract using Cordyceps; Enzyme decomposition step of enzymatic decomposition by mixing water and enzyme in the mixture of the fermented oats and Cordyceps extract; and an oat milk production step of preparing oat milk by adding an emulsifier and a thickener to the mixture of the enzymatically decomposed fermented oats and Cordyceps extract.

The chocolate mixture paste manufacturing step (S200) includes 20 to 40 parts by weight of oat milk, 50 to 70 parts by weight of liquid chocolate, 1 to 10 parts by weight of starch syrup, 1 to 5 parts by weight of butter, and 0.1 to 1 parts by weight of cocoa powder. may be included as

In addition, the present invention includes the raw chocolate prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The method for producing raw chocolate according to the present invention prepares chocolate including oat milk, which is rich in fiber, low in cholesterol, and low in calories, so that the nutrition of oat milk and chocolate is easily ingested and the flavor is improved at the same time. It is deep and soft, and it is possible to manufacture raw chocolate with improved preference so that people of all ages can easily consume it as a snack.

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

1 is a flowchart for explaining a method for producing raw chocolate according to the present invention.
2a to 2d are photographs showing an example of the raw chocolate prepared according to the present invention.

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 subject matter may be thorough and complete, and that 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. The singular expression includes the plural expression unless the context clearly dictates otherwise.

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

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

1 is a flowchart for explaining a method of manufacturing raw chocolate according to the present invention, and FIGS. 2A to 2D are photographs showing an example of raw chocolate prepared according to the present invention.

1 to 2d, the method for producing raw chocolate according to the present invention includes an oat milk production step (S100), a chocolate mixture paste production step (S200), a molding and cooling step (S300), and a raw chocolate production step ( S400).

1. Oat milk manufacturing step (S100)

The oat milk manufacturing step (S100) is a step of manufacturing oat milk (oat milk) using oats (aot).

The oats contain carbohydrates (21.7%), proteins (14.3%), fats, minerals, and vitamins, and the protein of oats is about twice that of rice, and contains a lot of essential amino acids such as lysine. Oats are rich in soluble fiber, which reduces cholesterol, and is rich in antioxidants such as polyphenols that prevent cardiovascular diseases, which helps prevent adult diseases.

In addition, the beta-glucan component in oats is effective in dieting as it has the effect of removing succulents from our body and excreting wastes in the intestines. Oats, which contain 4 times more calcium than brown rice, are nutritious foods that help the growth and development of growing children.

The oat milk production step (S100) includes (1) washing and drying steps, (2) mixing and ripening steps, (3) fermented bacterial culture solution production step, (4) fermented oat production step, (5) Cordyceps cordyceps extract production step, ( 6) enzymatic digestion, and (7) oat milk production.

(1) washing and drying steps

The washing and drying step is a step of preparing the oats and then washing the oats to remove foreign substances and drying the oats.

In the washing and drying step, the oats are prepared and washed with purified water to remove foreign substances or other impurities, and the washed oats may be dried at a temperature of 25 to 30° C. for 30 to 50 hours.

That is, in the washing and drying step, the physical properties of the oats can be softened by drying the washed oats under the same process conditions as described above, and the oat cell tissue is destroyed to facilitate the penetration of air to promote fermentation. By doing so, the taste, aroma and texture can be improved.

(2) mixing and maturation stage

The mixing and aging step is a step of preparing an oat mixture by mixing the stevia extract with the dried oats and then aging the mixture.

In the mixing and aging step, the stevia extract is mixed with the dried oats and then aged to enhance the sweetness, further strengthen the nutritional components of the produced fermented oats, and the unique taste and aroma of oats, hard and rough texture, etc. Physical properties can be improved, and in the mixing and aging step, the stevia extract is mixed in a weight ratio of 1 to 3 parts by weight with respect to 100 parts by weight of the dried oats, and then stored at a temperature of 8 to 12° C. for 30 to 40 hours and aged. It can proceed by

The stevia extract may be used to enhance the taste of fermented oats by increasing the sugar content, and the stevia extract prepared by the following method may be used.

In order to prepare the stevia extract, first, a raw stevia leaf may be prepared, and then foreign substances attached to the raw stevia leaf may be removed.

In the above step there to the prepared Stevia it saengip be washed with sodium hydrogen carbonate (NaHCO ₃₎ is dissolved in purified water and the sodium bicarbonate (NaHCO ₃₎ The dissolved purified water is 1 to 3 (w / w)% of the concentration range can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed raw stevia leaves may be dried at a temperature of 20 to 25° C. for 2 to 4 days. By drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar, wherein the step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave. The polarization vibration leads to friction between molecules, which can cause heat generation. If the raw stevia leaves are dried by irradiating with microwaves under reduced pressure, swelling occurs due to the heating inside the raw stevia leaves, and by this instantaneous internal heating and swelling, The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaves, and also, the components of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaves.

Then, the vacuum-dried stevia fresh leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

(3) Preparation of fermented bacteria culture solution

The step of preparing the fermented culture medium is a step of preparing a culture of the fermented bacteria to ferment the aged oat mixture.

In the step of preparing the fermented culture medium, the fermented culture medium prepared by the following method may be used as the fermented culture medium.

In order to prepare the fermented bacterial culture, first, non-glutinous rice may be prepared and washed and then immersed in water to call non-glutinous rice.

In the above step, the washed non-glutinous rice may be immersed in water at a temperature of 30 to 35° C. for 50 to 100 minutes.

Next, godubap can be prepared by heating the soaked non-glutinous rice.

In the above step, it is possible to prepare godubap suitable for culturing fermented bacteria by mixing 1.5 to 2 times by weight of water with the soaked non-glutinous rice and heating it for 20 to 60 minutes at a heat source of 110 to 130 ° C.

Next, by mixing the fermented bacteria, yeast, and purified water with the godubap, it is possible to prepare a fermented bacterial culture solution.

In the above step, 2 to 4 parts by weight of fermented bacteria, 3 to 7 parts by weight of yeast, and 50 to 70 parts by weight of water may be mixed with respect to 100 parts by weight of the whole godubap.

In addition, as the fermenting bacteria, Aspergillus oryzae (Aspergillus duck material) may be used, and the Hwang Guk bacteria ( Aspergillus oryzae ; Aspergillus duck material) is a known strain used for the production of soy sauce, and has excellent starch decomposition ability. In general, the optimum growth temperature is around 30° C., and it likes a high temperature and high humidity state, and the organic acids produced are kojic acid, gluconic acid, and the like. In addition, the Hwanggukgyun is widely used as an excellent fermented mold capable of producing soy sauce, soybean paste, red pepper paste, etc. using the action of amylase, that is, the power to decompose starch into sugar. Can be used.

(4) Fermented oats manufacturing step

The fermented oats manufacturing step is a step of preparing fermented oats by mixing the oat mixture with a culture solution of fermented bacteria and then fermenting the mixture.

In the fermented oat manufacturing step, after mixing in a weight ratio of 10 to 20 parts by weight of the fermented culture broth with respect to 100 parts by weight of the oat mixture, it is fermented at a temperature of 30 to 32 ° C. for 40 to 80 hours to prepare fermented oats. , When the fermented oat manufacturing step is performed below the lower limit range, it may be difficult to ferment the oats sufficiently, and if it exceeds the upper limit range, the physical properties of the processed and manufactured fermented oats are reduced. Problems can arise.

(5) Cordyceps extract preparation step

The step of preparing the Cordyceps Cordyceps extract is a step of preparing a Cordyceps extract using Cordyceps.

In the process of preparing the Cordyceps extract, the Cordyceps extract can be prepared by extracting useful components of Cordyceps. Cordycepin, a physiologically active substance, is known as an efficacy for the Cordyceps, and the cordycpin is 3' As a natural compound of the -deoxyadenosine family, it has been found in clinical trials to have antibacterial, antitumor and anticancer effects.

In particular, Militaris Cordyceps contains a relatively large amount of Cordycepin among various cordyceps, and its fruiting body is known to protect the lungs and strengthen the kidneys. Not only is it being used as an expensive herbal medicine, it is mainly used for body control after illness, as well as for remedies.

In addition, the pharmacological component of Militaris Cordyceps contains the property of strengthening the immune function, so it is effective for colds, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, sexual dysfunction in men, hypertension, etc. In addition to cordycepin, D- It contains a large amount of polysaccharides along with mannitol (D-mannitol) and quinic acid, and is known to have a high content of various amino acids.

As the Cordyceps Cordyceps extract, the Cordyceps Cordyceps extract prepared by the following method may be used.

First, by washing the Cordyceps Cordyceps, foreign substances adhering to the surface of the Cordyceps Cordyceps can be removed.

In the above step, after immersing the Cordyceps Cordyceps in a mixed solution consisting of lemon juice and salt solution for 3 to 5 minutes, the Cordyceps Cordyceps may be washed with purified water, wherein the lemon juice and the salt solution are mixed in a weight ratio of 1:5 can be

The lemon juice and the salt solution can sterilize the Cordyceps and prevent easy spoilage at the same time, and the salt solution may use a salt solution having a concentration of 1 to 3 wt%.

Next, the washed Cordyceps Cordyceps may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to the washed Cordyceps under a pressure of 60 to 70 mbar, the step is performed at a temperature of 40 to 50 ° C. for 5 to 10 minutes, and 2.2 GHz on the washed Cordyceps This can be done by irradiating with microwaves.

The microwave can exhibit a volumetric heating effect that penetrates to the inside of Cordyceps and heats it. When the microwave is irradiated, the water molecules inside Cordyceps oscillate or rotate according to the polarity change of the microwave, and such polarization vibration This intermolecular friction can lead to exothermic phenomena. If the cordyceps is dried by irradiating with microwaves under reduced pressure, swelling occurs due to heating inside the cordyceps. As this is destroyed, a sterilization effect is also generated, and the active ingredient of Cordyceps cordyceps can be effectively leached upon subsequent extraction by swelling due to internal heating of the Cordyceps.

Next, the vacuum-dried Cordyceps cordyceps can be aged. In this step, the vacuum-dried Cordyceps cordyceps is stored at a temperature of 10 to 15° C. for 30 to 40 hours, thereby stabilizing the physical properties of the Cordyceps.

Then, after mixing purified water with the aged Cordyceps Cordyceps, it is possible to prepare a Cordyceps Cordyceps extract containing useful components of Cordyceps Cordyceps.

In the above step, after mixing in a weight ratio of 1000 to 1500 g of Cordyceps Cordyceps per 10 to 15 liters (L) of purified water, first heating at a temperature of 90 to 95 ° C. for 60 to 80 minutes, and at a temperature of 70 to 75 ° C. It can be manufactured through a process of secondary heating for 400 minutes.

When the above step is performed below the lower limit range, there may be a problem that the useful components of Cordyceps cordyceps extract are not sufficiently extracted. problems may arise.

(6) enzymatic digestion step

The enzymatic decomposition step is a step of enzymatic decomposition by mixing water and an enzyme in the mixture of the fermented oats and cordyceps extract.

In the enzymatic decomposition step, 90 parts by weight of the fermented oats and 10 parts by weight of the Cordyceps Cordyceps extract are mixed to prepare a mixture, and 50 parts by weight of water is mixed with the mixture, followed by enzymatic decomposition.

In the enzymatic decomposition step, pectinase, xylanase and cellulase are used as the enzyme, and the pectinase (Pectinase) is used with respect to 100 parts by weight of the entire mixture in which the water is mixed. After mixing in a weight ratio of 0.01 to 0.03 parts by weight, 0.02 to 0.04 parts by weight of Xylanase, and 0.04 to 0.06 parts by weight of Cellulase, the mixture in which the water is mixed at a temperature of 45 to 48 ° C. 20 storage for 40 to 40 hours.

(7) Oat milk manufacturing steps

The oat milk production step is a step for preparing oat milk by adding an emulsifier and a thickener to the mixture of the enzymatically decomposed fermented oats and cordyceps extract.

In the oat milk manufacturing step, oat milk can be prepared by mixing in a weight ratio of 0.1 parts by weight of an emulsifier and 0.1 parts by weight of a thickener with respect to 100 parts by weight of the total mixture of the enzymatically decomposed fermented oats and cordyceps extract.

In this case, lecithin may be used as the emulsifier, and xanthan gum may be used as the thickener.

2. Chocolate mixing paste manufacturing step (S200)

The chocolate mixture paste manufacturing step (S200) is a step of preparing a chocolate mixture paste by mixing liquid chocolate, starch syrup, butter and cocoa powder with the oat milk.

For example, the chocolate mixture paste manufacturing step (S200) may include 20 to 40 parts by weight of oat milk, 50 to 70 parts by weight of liquid chocolate, 1 to 10 parts by weight of starch syrup, 1 to 5 parts by weight of butter, and 0.1 to 1 parts by weight of cocoa powder. It may be included in a weight ratio of parts by weight, and the technical spirit of the present invention is not limited to the above-described starch syrup, butter and cocoa powder, and in addition, various types of known materials used for manufacturing chocolate may be included.

On the other hand, in the chocolate mixed paste manufacturing step (S200), additives may be further included in order to enhance consumer preference, such as the taste and flavor of the raw chocolate produced. It may consist of mussel oil and colostrum powder.

In addition, the additive is 0.1 to 0.5 parts by weight of oyster mushroom powder, 0.05 to 0.1 parts by weight of hoesaengi capricorn extract, 0.3 to 0.7 parts by weight of green-lipped mussel oil in the mixture of oat milk, liquid chocolate, starch syrup, butter and cocoa powder Colostrum powder may be further included in a weight ratio of 0.05 to 0.1 parts by weight.

The oyster mushroom powder can be prepared by using oyster mushroom, and the shiitake mushroom (Sparassis crispa) is a mushroom with a good chewing taste and a mild fragrance like matsutake mushroom belonging to the oyster mushroom family, and like reishi, shiitake mushroom, and cordyceps. It is an adaptogen with anticancer effect. In other words, this mushroom has no side effects, the medicinal effect is not limited to a specific organ or organ, and has a normalizing action, and has been used for a long time in the field of oriental medicine.

The medicinal ingredients and medicinal effects of this mushroom have been systematically studied in Japan and the United States. In particular, it was found that the beta-glucan component, which is known to have excellent anticancer and immune functions, was 10 times higher than that of the medicinal mushrooms, Reishi and Sangha.

The chemical structure of β-glucan, the major complex polysaccharide of oyster mushroom, differs from that of β-glucan found in other medicinal mushrooms. is an ingredient In addition to anti-cancer action, oyster mushroom is known to have antibacterial, diuretic, and tonic properties, and mannitol and trihalogen to have anticancer, anemia, and sedative actions. , anti-AIDS and anti-HIV effects are also being studied. In addition, oyster mushroom, like other medicinal mushrooms, also acts to regulate blood pressure, blood sugar, and blood cholesterol.

The oyster mushroom powder prepared by the following method may be used.

In order to prepare the oyster mushroom powder, first, oyster mushroom having excellent quality may be prepared and then washed to remove foreign substances.

In the above step, it is possible to remove foreign substances attached to the flower mushroom by washing the prepared flower mushroom with purified water and removing the non-edible part.

Next, it is possible to remove the moisture remaining inside the flower mushroom by drying the washed oyster mushroom first.

In the step, the moisture contained in the washed oyster mushroom is rapidly evaporated during drying in sunlight, and may be performed in a dryer or shade, etc. to prevent deterioration of physical properties, for example, the primary drying is It can be carried out by drying the washed oyster mushroom at a temperature of 15 to 25° C. for 50 to 100 hours.

Next, the first dried oyster mushroom may be dried by hot air.

In the above step, the hot air drying may be performed by drying the primary dried oyster mushroom with hot air at 110 to 150° C. for 1 to 3 hours. There may be a problem that the moisture is not sufficiently removed, and if it is performed in excess of the upper limit range, a problem of deterioration of physical properties may occur due to excessive drying of the oyster mushroom.

Subsequently, the hot air dried oyster mushroom may be heated and baked and roasted.

In the above step, the hot air-dried blossom mushroom can be baked using a roasting device, and by going through the roasting step, the flavor of the blossom mushroom powder is enhanced and the unique flavor of the blossom mushroom powder is suppressed. Preference can be improved.

In the above step, the heating of the hot air dried flower oyster mushroom may be performed by baking the hot air dried flower oyster mushroom at a temperature of 110 to 130° C. for 5 to 15 minutes.

Next, the roasted oyster mushroom may be dried a second time.

In the above step, by drying the roasted cherry blossoms a second time, the physical properties of the roasted cherry blossoms can be stabilized and the flavor can be further enhanced. It can be carried out by drying at a temperature of ℃ for 1 to 3 days.

Next, the secondary dried oyster mushroom may be pulverized to prepare oyster mushroom powder.

The grinding of the secondary dried oyster mushroom in the above step may be performed using a known grinder, and the configuration of grinding using the grinder 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.

The sargassum horneri extract can be extracted from sargassum horneri, and is biologically classified as a plant-family brown algae plant group, brown algae, and is mainly distributed in the western part of the North Pacific Ocean, and is mainly distributed in the lower intertidal zone. grows in In the domestic coast, it is easily observed that a part of the body floats on the water surface at low tide, and the most common marine forest species or young individuals are edible.

The sargassum horneri is yellowish-brown, and the stem from the button-shaped root is elongated as a single strand or sometimes bifurcated and branched from the upper part. Currently, atopic inhibitory effect, anti-inflammatory effect, and heavy metal adsorption effect have been reported, and through screening experiments, antioxidant, adipocyte production inhibitory effect, cancer cell proliferation inhibitory effect, and anti-blood clotting effect have been reported.

The green-lipped mussel oil is produced using green-lipped mussels (Perna Canaliculus), which is a kind of mussels that inhabit the coast of New Zealand and is called green-lipped mussel, and its scientific name is Perna. Canaliculus.

Since the green-lipped mussel feeds mainly on plankton that has evolved to resist intense ultraviolet rays, it has been reported that it contains a unique component that is not found in mussels that grow in other regions, that is, omega unsaturated fatty acids related to antioxidant and anti-inflammatory properties.

In addition, the unsaturated fatty acids found in the green lipped mussel have been known through clinical trials to have an anti-inflammatory effect that is 200 times stronger than that of fish oil, linseed oil, evening primrose oil, and the like containing omega-3 fatty acids. Omega-3 fatty acids have been found to inhibit the occurrence of inflammatory diseases such as atherosclerosis and rheumatoid arthritis by interfering with the production of inflammatory mediators made from omega-6 fatty acids by competing with omega-6 linoleic acid. there is a bar

As the green-lipped mussel oil, green-lipped mussel oil prepared by the following method may be used.

First, the skin of the green-lipped mussel may be removed, and the green-lipped mussel from which the skin has been removed may be washed.

In the above step, the green-lipped mussel from which the skin has been removed may be washed with a sodium bicarbonate solution having a temperature of 10 to 20° C. and a concentration range of 1 to 3 (w/w)%, and the sodium bicarbonate (NaHCO3) is a food product. It is also used as an additive, is non-toxic, and may have functions such as penetration, diffusion, and expansion.

Next, the washed green-lipped mussel may be dried.

Drying of the washed green-lipped mussel may consist of a first drying and a second drying, wherein the first drying is performed by drying the washed green-lipped mussel at a temperature of 70 to 80° C. for 3 to 5 hours. Residual moisture in green-lipped mussels can be removed first.

In addition, in the second drying, the first dried green-lipped mussel may be dried with hot air, and the second drying is performed by applying hot air to the first dried green-lipped mussel at a temperature of 110 to 130° C. for 1 to 3 hours. This can be done by adding

Next, the second dried green-lipped mussel can be pulverized and then aged to prepare a green-lipped mussel aged powder.

In the above step, the grinding of the second dried green-lipped mussel is pulverized by pulverizing the second dried green-lipped mussel to a particle size of 5 to 10 mm, and the aging of the powdered green-lipped mussel is the powdered green mussel. It can be carried out by storing the lipped mussels at a temperature of 5 to 10° C. for 3 to 7 hours.

Subsequently, the green-lipped mussel aged powder can be enzymatically decomposed by mixing and storing the enzyme and acid.

That is, in the above step, the enzyme and acid are mixed with the aged powder of green lipped mussel, and then the aged powder of green lipped mussel in which the enzyme and acid are mixed is stored at a temperature of 36 to 38 ° C. for 20 to 30 hours, thereby enzymatic decomposition. .

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme, and citric acid and ascortic acid are used as the acid. Binic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of chitinase, and pectinase based on 100 parts by weight of the entire aged powder of green lipped mussel. 0.005 to 0.009 parts by weight, 0.008 to 0.012 parts by weight of Xylanase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid may be mixed in a weight ratio.

Next, the fermented green-lipped mussel can be prepared by mixing the lactic acid bacteria culture solution with the enzyme-decomposed green-lipped mussel aged powder and fermenting it.

In the above step, after mixing in a weight ratio of 1 to 3 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the enzymatically decomposed green-lipped mussel aged powder, fermentation may be performed at a temperature of 40 to 42° C. for 20 to 30 hours.

In addition, in the above step, the lactic acid bacteria culture medium was adjusted to pH 2.8 to 3.2 using 1.2N HCl, and then the lactic acid strain was separated from kimchi, and the separated lactic acid strain was used in MRS broth (Oxoid, England). and then incubated for 20 to 25 hours at ^{37 ~ 39 ℃ 1 × 1.0 8} ~ 5 × 1.0 , and ⁸ was diluted so that the CFU / mL, only the supernatant was separated (supernatant) separated 10-15 minutes and centrifuged at 10,000 to 15,000rpm after And, after filtering the supernatant (Supernatant) with a 0.45㎛ syringe filter (syringe filter), mixed with sterilized distilled water in a weight ratio of 1,000 to 2,000 parts by weight with respect to 100 parts by weight of the filtered supernatant It is prepared by diluting, the lactic acid bacteria As a lactic acid strain isolated from fermented food, kimchi, specifically, the lactic acid strain includes Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

Next, the green-lipped mussel oil can be prepared by separating the oil using the fermented green-lipped mussel.

The configuration, such as separating the oil using the green-lipped mussel fermented product in the above step, is a known technique to those of ordinary skill in the art, and for convenience of explanation and clarity of the technical idea of the present invention, A detailed description thereof will be omitted.

The colostrum powder is prepared using colostrum, the colostrum refers to the milk that a mammal secretes within one week after delivery, and recently, the milk secreted within 48 to 72 hours after delivery is defined as colostrum.

In general, colostrum secreted within 48 hours contains a large amount of functional substances. Chemically, cow colostrum is a very complex liquid substance, rich in proteins, carbohydrates, fats, vitamins, and minerals. It contains a large amount of immunomodulatory factors, physiologically active factors, antibacterial factors, growth hormones, growth factors, and cell division activators, which are involved in the growth of organs and tissues and the development of the immune system.

Substances and factors with these immunological and physiological properties are mainly contained in colostrum whey, and a-lactalbumin and b-lactoglobulin account for 70-80%, and other protein components include serum albumin, lactoferrin, Immunoglobulin, growth factor, lysozyme, trace amount of bioactive factor, etc., many studies are being conducted to characterize each (Korean J. Food Sci. Technol. Vol.34, No.4, pp.694~699 (2002) )).

Studies have shown that atherosclerosis and cardiovascular disease are associated with altered immunity, damage to heart and vascular tissue further impairs the immune system by producing antibodies, and in several studies, chlamydia-infectious pneumonia, etc., activate early-stage activation of atherosclerotic lesions. and developmental causes. Immune factors in bovine colostrum help fight this bacterium, and in particular, proline-rich-polypeptide contained in colostrum is expected to have a myocardial protective effect on patients diagnosed with cardiomyopathy, It suppresses cholesterol deposition in damaged blood vessels by regulating the immune response, and growth factors promote the repair and regeneration of cardiac cells, and the regeneration of new coronary vessels for collateral circulation.

In addition, in relation to blood pressure control function, the peptide present in colostrum lowers blood pressure by inhibiting angiotensin I-converting enzyme (ACE), an enzyme integrally involved in the renin-angiotensin system, thereby lowering blood pressure and reducing cardiac oxygen consumption. It has been reported as a study result that it has antihypertensive and cardiovascular disease improvement effects by reducing

In a recent study, in a study on a rat model of myocardial infarction, after 28 days of colostrum intake, the efficacy of protecting against cardiac tissue damage was observed through inhibition of lipid peroxidation (antioxidant) and reduction of cardiac damage markers (CKMB, LDH). It was confirmed that the efficacy was further enhanced when combined with therapeutic agents (ACE inhibitors, blood pressure regulator enalapril) (Journal of pharmacology and toxicology 9(1):37-45, 2014).

In addition, the colostrum contains Insulin-like Growth Factor-1 (IGF-1), which promotes overall growth and is known to have the ability to regulate cell growth and amplification.

In the present invention, the colostrum powder prepared by the following method may be used as the colostrum powder.

To prepare the colostrum powder, first, prepare bovine colostrum, mix the enzyme with the prepared bovine colostrum, and store it for enzymatic decomposition.

That is, in the above step, after mixing the enzyme with the prepared bovine colostrum, the enzyme-mixed bovine colostrum can be enzymatically decomposed by storing it at a temperature of 36 to 38° C. for 20 to 30 hours.

In the above step, as the enzyme, known protease and xylanase that are commercially available may be used, for example, as the protease, chymotrypsin may be used and , The chymotrypsin is a digestive enzyme that causes protein degradation.

That is, the chymotrypsin is a digestive enzyme that causes protein degradation and breaks the peptide bond, and the chymotrypsin acts as a protease in the digestive system of mammals and other organisms. The chymotrypsin substrate includes tryptophan, tyrosine, phenylalanine, leucine, and methionine, and their carboxy terminus is cut off. Like other proteolytic enzymes, it triggers a reaction that breaks peptide bonds.

In addition, the xylanase (Xylanase) is an enzyme that hydrolyzes xylan into xylo-oligosaccharide or xylose, and is an enzyme used in bioenergy, food, fiber, paper and pulp industries. am. Research is being actively carried out in the field of bioethanol production by decomposing and saccharifying vegetable fiber, the most abundant biological resource on the planet. It is an enzyme that is already widely used industrially for purposes such as extraction and increasing the efficiency of feed use of unit animals.

Specifically, in the above step, the enzyme is mixed in a weight ratio of 0.01 to 0.03 parts by weight of a protease such as chymotrypsin and 0.008 to 0.012 parts by weight of xylanase with respect to 100 parts by weight of the prepared bovine colostrum. can be

Next, the enzyme-decomposed bovine colostrum may be mixed with a culture broth and a fermentation broth consisting of lactic acid bacteria.

In the above step, as the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used, and the The culture medium consists of peptone, malt extract, sodium citrate, potassium phosphate dibasic, glucose and distilled water, and the culture medium is 15 to 25 parts by weight of peptone, malt extract 5 to 15 parts by weight, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium dibasic phosphate, 1 to 3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water may be mixed in a weight ratio.

In the culture medium, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B group, and amino acids to help the growth of microorganisms. Silver is a mineral that maintains an optimized state for the growth of microorganisms by controlling the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component for lactic acid bacteria to metabolize sugar to produce organic acids.

Next, it is possible to prepare a fermented bovine colostrum by fermenting the bovine colostrum mixed with the fermentation broth.

In the above step, the fermentation may be performed by storing the bovine colostrum mixed with the fermentation broth at a temperature of 38 to 42° C. for 1 to 3 days.

Then, the fermented bovine colostrum is filtered to remove impurities, freeze-dried, and then pulverized to prepare colostrum powder.

In the above step, impurities remaining in the fermented bovine colostrum can be removed by filtering the fermented bovine colostrum using a known filter, and the filtered fermented bovine colostrum at a temperature in the range of -40°C to -30°C. After freeze-drying for 1 to 3 hours, it can be pulverized to prepare colostrum powder.

3. Forming and cooling step (S300)

The molding and cooling step (S300) is a step of manufacturing the raw chocolate molding by cooling the chocolate mixture paste in a predetermined shape and then cooling it.

In the forming and cooling step (S300), a raw chocolate molding can be manufactured by molding the chocolate mixture paste in various known shapes and then cooling and solidifying it. The configuration of the forming and cooling step (S300) is a known technique. , a detailed description thereof will be omitted for convenience of description and clarity of the technical spirit of the present invention.

4. Raw chocolate manufacturing step (S400)

The raw chocolate manufacturing step (S400) is a step of preparing raw chocolate by coating the raw chocolate molding by applying a coating powder.

For example, as the coating powder in the raw chocolate manufacturing step (S400), various coating powders known in the art, such as cacao powder, green tea powder, soybean powder, and sugar powder, may be used, and by coating the coating powder By preparing the raw chocolate, various kinds of raw chocolate as shown in FIGS. 2A to 2D can be prepared.

Since the composition of the coating powder in the raw chocolate manufacturing step (S400) is a known technique, a detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

Hereinafter, with reference to the accompanying drawings, examples of the method for producing raw chocolate according to the present invention will be described in more detail.

< Example 1 >

First, fermented oats were prepared by fermenting oats, and 50 parts by weight of water was mixed with a mixture of 90 parts by weight of fermented oats and 10 parts by weight of Cordyceps extract, followed by enzymatic decomposition by mixing enzymes, and oat milk was prepared by mixing lecithin and xanthan gum. did.

Next, a chocolate mixture paste was prepared by mixing 30 parts by weight of the oat milk, 60 parts by weight of liquid chocolate, 5 parts by weight of starch syrup, 3 parts by weight of butter and 0.5 parts by weight of cocoa powder, and the chocolate mixture paste was prepared in a square shape. After being molded into a shape and cooled, a green chocolate molding was prepared.

Then, green chocolate was prepared by coating green tea powder on the surface of the raw chocolate molding and then coating.

< Example 2 >

Raw chocolate was prepared in the same manner as in Example 1, and in Example 2, 0.3 parts by weight of oyster mushroom powder, 0.08 parts by weight of hoesaeng hatban extract, green in the mixture of oat milk, liquid chocolate, starch syrup, butter and cocoa powder. A chocolate mixture paste was prepared by further including 0.5 parts by weight of lipped mussel oil and 0.08 parts by weight of colostrum powder.

< Comparative Example >

Raw chocolate was prepared in the same manner as in Example 1, but in Comparative Example, raw chocolate was prepared without oat milk.

< Sensory evaluation >

As described above, sensory evaluation was performed on the taste, flavor, texture, preference, etc. of the raw chocolate prepared according to Examples 1 and 2 and the raw chocolate prepared according to the comparative example, and the results are shown in [Table 2] below. It was. The sensory test was conducted on 50 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, as shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste sense of organization zest texture Overall Preference Example 1 8.2 8.3 8.4 8.3 8.3 Example 2 8.4 8.3 8.4 8.4 8.4 comparative example 6.1 6.1 6.3 5.9 6.1

As shown in the above-mentioned [Table 2], as a result of comparing the taste, texture, flavor, texture and overall preference of the raw chocolate prepared in Examples 1 and 2 and the raw chocolate prepared in Comparative Example, Examples It was found that the raw chocolate prepared in steps 1 and 2 had better overall taste, texture, flavor, texture and overall preference compared to the raw chocolate prepared in Comparative Example.

It is judged that the taste and flavor of the raw chocolate were further enhanced by the raw chocolate prepared according to Examples 1 and 2 by preparing the raw chocolate including oat milk, thereby satisfying the consumer's preference.

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 may be embodied in other specific forms without changing the technical spirit or essential features. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Oat milk production step (S100) of producing oat milk (oat milk) using oats (aot);
A chocolate mixture paste manufacturing step (S200) of mixing liquid chocolate, starch syrup, butter and cocoa powder with the oat milk to prepare a chocolate mixture paste;
A molding and cooling step (S300) of molding the chocolate mixture paste into a predetermined shape and then cooling to produce a raw chocolate molding; and
Including a raw chocolate manufacturing step (S400) of preparing raw chocolate by applying a coating powder to the raw chocolate molding,
The oat milk production step (S100),
Washing and drying step of preparing and drying the oats to remove foreign substances and drying;
A mixing and aging step of mixing the dried oats with the stevia extract to prepare an oat mixture and then aging;
A fermentation broth preparation step of preparing a culture broth for fermenting the aged oat mixture;
a fermented oat production step of mixing the oat mixture with a culture medium of fermented bacteria and fermenting the mixture to produce fermented oats;
Cordyceps Cordyceps extract preparation step of preparing an extract using Cordyceps Cordyceps;
Enzyme decomposition step of enzymatic decomposition by mixing water and enzyme in the mixture of the fermented oats and Cordyceps extract; and
An oat milk production step of preparing oat milk by adding an emulsifier and a thickener to the mixture of the enzymatically decomposed fermented oats and cordyceps extract,
The mixing and aging step is carried out by mixing the stevia extract in a weight ratio of 1 to 3 parts by weight with respect to 100 parts by weight of the dried oats, and then storing and aging at a temperature of 8 to 12° C. for 30 to 40 hours,
In the step of preparing the fermented bacterial culture solution, the fermented bacterial culture solution is soaked in water at a temperature of 30 to 35 ° C. for 50 to 100 minutes after washing the non-glutinous rice to call the non-glutinous rice, and 1.5 to 2 times by weight of water is mixed with the soaked non-glutinous rice. Then, Godubap is prepared by heating at a heat source at a temperature of 110 to 130° C. for 20 to 60 minutes, and a fermented bacteria culture is prepared through a process of mixing fermented bacteria, yeast and purified water in the godubap, with respect to 100 parts by weight of the whole godubap, 2 to 4 parts by weight of fermented bacteria, 3 to 7 parts by weight of yeast and 50 to 70 parts by weight of water are mixed in a weight ratio, and as the fermenting bacteria, Aspergillus oryzae is used,
In the fermented oat manufacturing step, the fermented oats are prepared by mixing 10 to 20 parts by weight of the fermented bacterial culture solution in a weight ratio of 10 to 20 parts by weight with respect to 100 parts by weight of the oat mixture, and then fermenting it at a temperature of 30 to 32° C. for 40 to 80 hours,
In the enzymatic decomposition step, a mixture is prepared by mixing 90 parts by weight of the fermented oats and 10 parts by weight of the Cordyceps extract, 50 parts by weight of water is mixed with the mixture, and then an enzyme is mixed to enzymatically decompose, with the enzyme Pectinase (Pectinase). ), xylanase (Xylanase) and cellulase (Cellulase) are used, and the pectinase (Pectinase) 0.01 to 0.03 parts by weight, xylanase (Xylanase) 0.02 based on 100 parts by weight of the total mixture of the water to 0.04 parts by weight and 0.04 to 0.06 parts by weight of cellulase, and then the mixture in which the water is mixed at a temperature of 45 to 48 ° C. is stored for 20 to 40 hours for enzymatic decomposition,
In the oat milk manufacturing step, oat milk is prepared by mixing 0.1 parts by weight of an emulsifier and 0.1 parts by weight of a thickener with respect to 100 parts by weight of the total mixture of the enzymatically decomposed fermented oats and cordyceps extract, but the emulsifier is lecithin, The thickener is a method for producing raw chocolate, characterized in that xanthan gum is used.
delete The method of claim 1,
The chocolate mixture paste manufacturing step (S200) includes 20 to 40 parts by weight of oat milk, 50 to 70 parts by weight of liquid chocolate, 1 to 10 parts by weight of starch syrup, 1 to 5 parts by weight of butter, and 0.1 to 1 parts by weight of cocoa powder. A method for producing raw chocolate, characterized in that it is included as.
Fresh chocolate, characterized in that it is prepared by any one method selected from claim 1 or claim 3.

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