KR102458943B1 - Method for producing black garlic chocolate - Google Patents

Abstract

The present invention relates to a method for manufacturing black garlic chocolate, which can be eaten and enjoyed by anybody regardless of gender and age by coating the chocolate on the black garlic from which a bad taste and a bad odor are removed and also can promote the health of consumers. The method for manufacturing black garlic chocolate comprises: a washing step of removing the garlic's skin and washing the garlic; a primary drying step of primarily drying the garlic; a sealing step of dividing the garlic in a plurality of plastic packs and sealing the packs; a primary aging step of primarily aging the garlic at the temperature of 80-85 ℃ for 20-28 hours; a secondary aging step of secondarily aging the garlic at the temperature of 70-80 ℃ for 20-28 hours; a secondary drying step of secondarily drying the garlic; a tertiary aging step of tertiarily aging the garlic at the temperature of 40-50 ℃ for 13-15 days; a tertiary drying step of tertiarily drying the garlic; a quaternary aging step of quaternarily aging the garlic at the temperature of 30-35 ℃ for 13-15 days; a black garlic manufacturing step of manufacturing black garlic by quaternarily drying the garlic; and a chocolate coating step of coating chocolate on the surface of the black garlic.

Description

Method for producing black garlic chocolate {Method for producing black garlic chocolate}

The present invention relates to a method for manufacturing black garlic chocolate, and more particularly, to a method for manufacturing black garlic chocolate in which black garlic from which odors have been removed can be coated with chocolate so that people of all ages can enjoy it as well as improve the health of consumers. .

Garlic, one of the four major vegetables in Korea, is an important ingredient that should not be missed in various seasonings. It contains various useful ingredients, including 'Allicin', as well as a nutty taste and aroma, which helps with anti-cancer effects, relieving fatigue, and strengthening immunity. .

Recently, black garlic has been attracting attention as a processed garlic product, and when garlic is aged for a certain period of time, garlic changes to black due to its own ingredients and enzymes, which is called 'black garlic'.

Such black garlic has a dark brown color, while the pungency of garlic is reduced, the viscosity is increased, and the sweet and sour taste are harmonized. According to recent research, water-soluble sulfur compounds, especially diallyl sulfide, It is reported that azoene, vinyl dithiin, etc. are increased to show strong physiological activity.

Korean Patent Registration No. 10-0816789 (registered on March 19, 2008) describes aged black garlic and a manufacturing method thereof. According to the disclosed technology, raw garlic is aged in hot air at 30-100° C. for 240-270 hours, but dry heat treatment A high-temperature aging step carried out with; and a low-temperature aging step of aging within 24 hours with hot air at 20-30°C.

Korean Patent No. 10-1040189 (registered on June 2, 2011) describes a method for producing black garlic using plum and black garlic produced by the method. According to the disclosed technology, loading a plum on the lower portion of the perforation member having a plurality of perforations, and loading garlic on the upper portion of the perforation member; and heating and aging the loaded plums and garlic so that moisture and volatile components of the plums are transferred to the garlic.

As described above, although various methods for producing black garlic have been disclosed in the prior art, there is a problem in that off-flavor is generated by allicin contained in garlic, causing objection to those who are sensitive to off-flavor.

Korean Patent No. 10-0816789 Korean Patent No. 10-1040189

The technical problem to be achieved by the present invention is to solve the problems as described above, and by coating chocolate on black garlic from which the odor has been removed, not only can everyone enjoy eating, but also to improve the health of consumers. A method for manufacturing black garlic chocolate is provided.

In order to solve this problem, according to one feature of the present invention, a washing step of removing and washing the peel of garlic; a first drying step of drying the garlic first; A sealing step of dividing the garlic into a plurality of plastic packs and sealing; a first aging step of first aging the garlic at a temperature of 80 to 85° C. for 20 to 28 hours; a second aging step of secondarily aging the garlic at a temperature of 70 to 80° C. for 20 to 28 hours; a second drying step of drying the garlic secondarily; A third aging step of aging the garlic for 13 to 15 days at a temperature of 40 ~ 50 ℃ tertiary; a tertiary drying step of drying the garlic tertiarily; a fourth aging step of aging the garlic for 13 to 15 days at a temperature of 30 to 35° C.; Black garlic manufacturing step of producing black garlic by drying the garlic 4 times; and a chocolate coating step of coating chocolate on the surface of the black garlic.

In one embodiment, the chocolate coating step, a first melting process of melting the chocolate first at a temperature of 40 ~ 50 ℃; A solidification process of solidifying the chocolate at a temperature of 23 ~ 28 ℃; a second melting process of melting the chocolate secondly at a temperature of 29 to 32°C; And it characterized in that it comprises a coating process of immersing the black garlic in the chocolate and coating.

In one embodiment, before the first drying step, a mixture preparation step of mixing purified water, green tea extract, and citric acid to prepare a mixture; And it characterized in that it further comprises a immersion step of immersing the garlic in the mixture.

In one embodiment, before the chocolate coating step, after crushing the black garlic, a dough manufacturing step of mixing honey to prepare a dough; And it characterized in that it further comprises a dough forming step of putting the dough into a forming mold and pressing to form.

According to another feature of the present invention, a washing step of removing and washing the peel of garlic; a first drying step of drying the garlic first; A sealing step of dividing the garlic into a plurality of plastic packs and sealing; a first aging step of first aging the garlic at a temperature of 80 to 85° C. for 20 to 28 hours; a second aging step of secondarily aging the garlic at a temperature of 70 to 80° C. for 20 to 28 hours; a second drying step of drying the garlic secondarily; A third aging step of aging the garlic for 13 to 15 days at a temperature of 40 ~ 50 ℃ tertiary; a tertiary drying step of drying the garlic tertiarily; a fourth aging step of aging the garlic for 13 to 15 days at a temperature of 30 to 35° C.; Black garlic manufacturing step of producing black garlic by drying the garlic 4 times; a black garlic extract preparation step of extracting the black garlic for 46 to 50 hours to prepare a black garlic extract; A mixed chocolate manufacturing step of mixing chocolate and the black garlic extract to prepare mixed chocolate; and a mixed chocolate coating step of coating the mixed chocolate on the surface of the black garlic.

According to another feature of the present invention, a washing step of removing and washing the peel of garlic; a first drying step of drying the garlic first; A sealing step of dividing the garlic into a plurality of plastic packs and sealing; a first aging step of first aging the garlic at a temperature of 80 to 85° C. for 20 to 28 hours; a second aging step of secondarily aging the garlic at a temperature of 70 to 80° C. for 20 to 28 hours; a second drying step of drying the garlic secondarily; A third aging step of aging the garlic for 13 to 15 days at a temperature of 40 ~ 50 ℃ tertiary; a tertiary drying step of drying the garlic tertiarily; a fourth aging step of aging the garlic for 13 to 15 days at a temperature of 30 to 35° C.; Black garlic manufacturing step of producing black garlic by drying the garlic 4 times; Jujube chocolate dough manufacturing step of mixing chocolate and jujube paste to prepare jujube chocolate dough; Covering the black garlic with jujube chocolate dough; And it provides a black garlic chocolate manufacturing method comprising a coating step of coating the chocolate on the surface of the jujube chocolate dough.

According to the present invention, chocolate is coated on black garlic from which the odor has been removed so that it can be enjoyed by everyone, regardless of age or gender, and various adult diseases can be prevented by black garlic containing a large amount of antioxidants S-arylcysteine and polyphenols. It is effective in preventing and promoting various health conditions.

1 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a first embodiment of the present invention.
FIG. 2 is a flowchart illustrating the chocolate coating step in FIG. 1 .
3 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a second embodiment of the present invention.
4 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a third embodiment of the present invention.
5 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a fourth embodiment of the present invention.
6 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a fifth embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement them. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text. That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

On the other hand, the meaning of the terms described in the present invention should be understood as follows.

Terms such as “first” and “second” are for distinguishing one component from another, and the scope of rights should not be limited by these terms. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

When a component is referred to as being “connected to” another component, it may be directly connected to the other component, but it should be understood that other components may exist in between. On the other hand, when it is mentioned that a certain element is "directly connected" to another element, it should be understood that the other element does not exist in the middle. On the other hand, other expressions describing the relationship between elements, that is, "between" and "between" or "neighboring to" and "directly adjacent to", etc., should be interpreted similarly.

The singular expression is to be understood as including the plural expression unless the context clearly dictates otherwise, and terms such as "comprises" or "have" refer to the specified feature, number, step, action, component, part or these It is intended to indicate that a combination exists, and it should be understood that it does not preclude the possibility of the existence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Terms defined in a commonly used dictionary should be interpreted as having the meaning consistent with the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

Now, with reference to the drawings with respect to the black garlic chocolate manufacturing method according to an embodiment of the present invention will be described in detail.

1 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a first embodiment of the present invention.

Referring to Figure 1, the black garlic chocolate manufacturing method is a washing step (S100), a first drying step (S110), a sealing step (S120), a first aging step (S130), a second aging step (S140), the second It includes a drying step (S150), a third aging step (S160), a third drying step (S170), a fourth aging step (S180), a black garlic manufacturing step (S190), and a chocolate coating step (S200).

In the washing step (S100), the peel of garlic is removed using a knife blade or a high pressure sprayer, and the peeled garlic is washed in running water to remove foreign substances.

In the primary drying step (S110), the garlic washed in the washing step (S100) is primarily dried.

In one embodiment, in the primary drying step (S110), the garlic may be naturally dried at room temperature for 24 to 48 hours to remove moisture from the surface of the garlic to make it in a state suitable for aging.

In one embodiment, the primary drying step (S110) may be dried so that the moisture of the garlic is 65 to 70%.

In the sealing step (S120), the garlic dried primarily in the first drying step (S110) is divided into a plurality of plastic packs and sealed.

In one embodiment, the sealing step (S120), garlic may be subdivided into a predetermined amount (eg, 300 ~ 1000g) and sealed in a plastic pack, wherein the plastic pack may be a polyethylene or polypropylene plastic pack.

In the primary aging step (S130), the garlic sealed in a plastic pack in the sealing step (S120) is first aged for 20 to 28 hours at a temperature of 80 to 85°C.

In one embodiment, in the first aging step (S130), the garlic sealed in a plastic pack is put into the aging machine and aged at a low temperature for 20 to 28 hours at a temperature of 80 to 85° C. to minimize the loss of nutrients contained in garlic and Can keep moisture. In addition, by inactivating various enzymes of garlic, in particular, allinase, the allicin reaction can be prevented, thereby suppressing the production of allicin, which is a cause of odor peculiar to garlic, thereby remarkably reducing the odor.

In the second aging step (S140), the garlic firstly aged in the first aging step (S130) is secondarily aged at a temperature of 70 to 80° C. for 20 to 28 hours.

In one embodiment, in the second aging step (S140), garlic sealed in a plastic pack may be put into an aging machine and aged at a low temperature at a lower temperature than the first aging step (S130).

In the secondary drying step (S150), the garlic secondarily aged in the secondary aging step (S140) is dried secondarily.

In one embodiment, in the secondary drying step (S150), the garlic sealed in the plastic bag is naturally dried at room temperature for 20 to 28 hours to prevent the garlic from losing its shape and breaking due to excessive moisture.

In the third aging step (S160), the garlic dried secondarily in the second drying step (S150) is thirdly aged at a temperature of 40 to 50° C. for 13 to 15 days.

In one embodiment, in the third aging step (S160), the garlic sealed in a plastic pack is put into the aging period and aged at a low temperature at a lower temperature than the second aging step (S140) so that black garlic can be expressed in earnest.

In the third drying step (S170), the garlic aged thirdly in the third aging step (S160) is thirdly dried.

In one embodiment, in the third drying step (S170), the garlic sealed in a plastic pack may be naturally dried at room temperature for 24 to 48 hours to thicken the concentration of garlic.

In the fourth aging step (S180), the garlic dried tertiarily in the third drying step (S170) is fourthly aged at a temperature of 30 to 35° C. for 13 to 15 days.

In one embodiment, in the fourth aging step (S180), garlic sealed in a plastic pack may be put into an aging machine and aged at a low temperature at a lower temperature than the third aging step (S160).

In the black garlic manufacturing step (S190), the garlic aged 4 times in the 4th aging step (S180) is dried 4 times to produce black garlic.

In one embodiment, in the black garlic manufacturing step (S190), the garlic sealed in a plastic bag is naturally dried at room temperature for 70 to 74 hours to remove all unnecessary moisture and to produce thick and chewy black garlic.

In the chocolate coating step (S200), chocolate is coated on the surface of the black garlic prepared in the black garlic production step (S190).

In one embodiment, the chocolate coating step (S200), after coating the chocolate on the surface of black garlic and drying for a certain time (for example, 1 to 3 hours) in a refrigerator of 10 ° C or less, a certain amount (for example, 50 ~ 300g) can be weighed and packaged in a packaging container.

In one embodiment, in the chocolate coating step (S200), chocolate may be coated on the entire surface of the black garlic barrel prepared in the black garlic production step (S190).

The black garlic chocolate manufacturing method having the configuration as described above, through the washing step (S100) to the black garlic manufacturing step (S190), by coating chocolate on the black garlic from which the odor has already been removed so that everyone, regardless of age or sex, can enjoy it, Black garlic, which contains a large amount of antioxidants such as S-arylcysteine and polyphenols, prevents various adult diseases and helps promote various health.

FIG. 2 is a flowchart illustrating the chocolate coating step in FIG. 1 .

Referring to FIG. 2 , the chocolate coating step (S200) includes a primary melting process (S201), a solidification process (S202), a secondary melting process (S203), and a coating process (S204).

In the first melting process (S201), chocolate is first melted at a temperature of 40 to 50°C.

Here, the chocolate may be made of one or more of dark chocolate, milk chocolate, and white chocolate.

Dark chocolate means chocolate that does not contain milk, and is characterized by a dark color due to its high cacao content.

Milk chocolate is chocolate with milk. In addition to sugar, cacao butter, and cacao mass, vanilla flavor is sometimes added, and the taste is softer and softer than dark chocolate.

White chocolate is made by mixing ivory-colored cacao butter with sugar and milk powder. Compared to cacao, it contains a lot of sugar and milk powder, so it has a much softer and sweeter taste.

In one embodiment, in the first melting process ( S201 ), chocolate may be first melted by putting chocolate in a container and bathing in water at a temperature of 40 to 50°C.

The solidification process (S202) is to solidify the chocolate melted in the first melting process (S201) at a temperature of 23 ~ 28 ℃.

In one embodiment, in the solidification process (S202), a container containing chocolate may be placed on water at a temperature of 23 to 28°C, and the chocolate may be cooled to a temperature of 23 to 28°C to be solidified.

Secondary melting process (S203), the chocolate solidified in the solidification process (S202) is melted secondly at a temperature of 29 ~ 32 ℃.

In one embodiment, in the secondary melting process (S203), the chocolate may be secondarily melted by boiling the container containing the chocolate in water at a temperature of 29 to 32°C.

The coating process (S204) is coated with the black garlic prepared in the black garlic manufacturing step (S190) in the chocolate melted in the secondary melting process (S203).

In one embodiment, in the coating process (S204), after immersing all or part of black garlic in chocolate, take it out using a dipping fork, etc. can harden

In the chocolate coating step (S200) having the configuration as described above, the cocoa butter contained in chocolate has many different properties through the primary melting process (S201), the solidification process (S202), and the secondary melting process (S203). It can be made into a stable structure by crystallizing the molecules, and it keeps the chocolate surface glossy and does not melt easily.

3 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a second embodiment of the present invention.

Referring to FIG. 3 , the black garlic chocolate manufacturing method further includes a mixture preparation step ( S210 ) and an immersion step ( S220 ).

In the mixture preparation step (S210), before the primary drying step (S110), purified water, green tea extract, and citric acid are mixed to prepare a mixture.

Purified water is water from which all impurities such as dissolved ions, solid particles, microorganisms, organic matter, and dissolved gases contained in water have been removed through distillation or ion exchange resin.

Green tea extract is obtained by mixing green tea leaves with purified water and boiling it. Green tea is dried tea leaves that are not fermented to give off a bluish color. , liver function, skin, exercise ability, and helps to recover from fatigue.

Citric acid is a kind of organic acid contained in a lot of plums and lemons, and has a sour taste, helps in nutrient absorption, improves skin troubles, and has antioxidant effects.

In one embodiment, the mixture preparation step (S210), 70 ~ 85% by weight of purified water, 14.5 ~ 25% by weight of green tea extract, 0.5 ~ 5% by weight of citric acid is put in a container, and then 20 ~ 40 at a temperature of 100 ~ 110 ℃ After heating for a period of time, the mixture can be prepared by cooling to a temperature of 5 to 10 °C.

In the immersion step (S220), the garlic washed in the washing step (S100) is immersed in the mixture prepared in the mixture preparation step (S210).

In one embodiment, the immersion step (S2200), 300 ~ 500g of garlic may be immersed in 900 ~ 1100g of the mixture to be immersed for 5 ~ 15 hours.

In one embodiment, in the immersion step (S2200), garlic may be immersed in the mixture for a preset time, then only the garlic may be removed from the mixture and stored in a separate food packaging paper.

The black garlic chocolate manufacturing method having the configuration as described above can more effectively remove the peculiar smell of garlic by using a mixture of green tea extract and citric acid, and can provide various effects contained in green tea and citric acid.

4 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a third embodiment of the present invention.

Referring to FIG. 4 , the black garlic chocolate manufacturing method further includes a dough manufacturing step (S230) and a dough forming step (S240).

In the dough manufacturing step (S230), before the chocolate coating step (S200), the black garlic prepared in the black garlic manufacturing step (S190) is crushed, and the mashed black garlic and honey are mixed to prepare a dough.

In one embodiment, in the dough manufacturing step (S230), after crushing the black garlic using a crusher, etc., the crushed black garlic and honey may be mixed in a weight ratio of 10: 1 to 2 to prepare a dough.

In the dough forming step (S240), the dough prepared in the dough manufacturing step (S230) is put into a mold and pressed to form.

In one embodiment, in the dough forming step (S240), the dough may be put into a garlic-shaped forming mold and compressed to form a garlic-shaped dough.

In one embodiment, in the dough forming step (S240), the dough may be put into a mold and compressed, and then put in a refrigerator at 10° C. or less to harden for 1 to 5 hours.

In this case, in the chocolate coating step (S200), chocolate may be coated on the surface of the dough molded in the dough forming step (S240).

5 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a fourth embodiment of the present invention.

5, the black garlic chocolate manufacturing method is a washing step (S300), a first drying step (S310), a sealing step (S320), a first aging step (S330), a second aging step (S340), the second Drying step (S350), third aging step (S360), third drying step (S370), fourth aging step (S380), black garlic production step (S390), black garlic extract production step (S400), mixed chocolate production step ( S410), including a mixed chocolate coating step (S420).

In the washing step (S300), the peel of garlic is removed using a blade or a high-pressure sprayer, and the peeled garlic is washed in running water to remove foreign substances.

In the primary drying step (S310), the garlic washed in the washing step (S300) is primarily dried.

In one embodiment, in the primary drying step (S310), the garlic may be naturally dried at room temperature for 24 to 48 hours to remove moisture from the surface of the garlic to make it in a state suitable for aging.

In one embodiment, the primary drying step (S310) may be dried so that the moisture of the garlic is 65 to 70%.

In the sealing step (S320), the garlic dried primarily in the first drying step (S310) is divided into a plurality of plastic packs and sealed.

In one embodiment, the sealing step (S320), garlic may be subdivided into a certain amount (eg, 300 ~ 1000g) and sealed in a plastic pack, wherein the plastic pack is a polyethylene or polypropylene plastic pack may be used.

In the primary aging step (S330), the garlic sealed in the plastic pack in the sealing step (S320) is first aged for 20 to 28 hours at a temperature of 80 to 85 ℃.

In one embodiment, in the first aging step (S330), the garlic sealed in a plastic pack is put into an aging machine and aged at a low temperature for 20 to 28 hours at a temperature of 80 to 85° C. to minimize the loss of nutrients contained in garlic and Can keep moisture. In addition, by inactivating various enzymes of garlic, in particular, allinase, the allicin reaction can be prevented, thereby suppressing the production of allicin, which is a cause of odor peculiar to garlic, thereby remarkably reducing the odor.

In the second aging step (S340), the garlic firstly aged in the first aging step (S330) is secondarily aged at a temperature of 70 to 80° C. for 20 to 28 hours.

In one embodiment, in the second aging step (S340), garlic sealed in a plastic pack may be put into an aging machine and aged at a low temperature at a lower temperature than the first aging step (S330).

In the secondary drying step (S350), the garlic secondarily aged in the secondary aging step (S340) is dried secondarily.

In one embodiment, in the secondary drying step (S350), the garlic sealed in the plastic pack is naturally dried at room temperature for 20 to 28 hours to prevent the garlic from losing its shape and breaking due to excessive moisture.

In the third aging step (S360), the garlic dried secondarily in the second drying step (S350) is thirdly aged at a temperature of 40 to 50° C. for 13 to 15 days.

In one embodiment, in the third aging step (S360), the garlic sealed in the plastic pack is put into the aging machine and aged at a low temperature at a lower temperature than the second aging step (S340) so that black garlic can be fully expressed.

In the third drying step (S370), the garlic aged thirdly in the third aging step (S360) is thirdly dried.

In one embodiment, in the tertiary drying step (S370), the garlic sealed in a plastic pack may be naturally dried at room temperature for 24 to 48 hours to thicken the garlic concentration.

In the fourth aging step (S380), the garlic dried tertiarily in the third drying step (S370) is fourthly aged at a temperature of 30 to 35° C. for 13 to 15 days.

In one embodiment, in the fourth aging step (S380), garlic sealed in a plastic pack may be put into an aging machine and aged at a low temperature at a lower temperature than the third aging step (S360).

In the black garlic manufacturing step (S390), the garlic aged 4 times in the 4th aging step (S380) is dried 4 times to produce black garlic.

In one embodiment, in the black garlic manufacturing step (S390), the garlic sealed in a plastic bag is naturally dried at room temperature for 70 to 74 hours to remove all unnecessary moisture and to produce thick and chewy black garlic.

In the black garlic extract preparation step (S400), the black garlic prepared in the black garlic production step (S390) is extracted for 46 to 50 hours to prepare a black garlic extract.

In one embodiment, in the black garlic extract preparation step (S400), black garlic is taken out from the plastic pack, mashed or pulverized with a grinder, and then hot water is extracted using a hot water extractor at a temperature of 90 to 110° C. and 1 atm or less for 4 to 7 hours to extract black garlic. An extract can be prepared.

For example, 3 to 6L of water per 1 kg of black garlic is put into the hot water extractor, and hot water is extracted at a temperature of 90 to 110° C. and 1 atm or less for 4 to 7 hours to minimize heat denaturation.

In the mixed chocolate manufacturing step (S410), chocolate and black garlic extract prepared in the black garlic extract manufacturing step (S400) are mixed to prepare mixed chocolate.

In one embodiment, the mixed chocolate manufacturing step (S410), dark chocolate, milk chocolate, and chocolate and black garlic extract consisting of one or more of white chocolate are mixed in a weight ratio of 8 to 9: 1 to 2 to mix chocolate. can be manufactured.

In the mixed chocolate coating step (S420), the mixed chocolate prepared in the mixed chocolate manufacturing step (S410) is coated on the surface of the black garlic prepared in the black garlic manufacturing step (S390).

In one embodiment, the mixed chocolate coating step (S420) is a first melting process in which the mixed chocolate is first melted at a temperature of 40 to 50 ° C., a solidification process of solidifying the mixed chocolate melted in the first melting process at a temperature of 23 to 28 ° C. , a secondary melting process in which the mixed chocolate solidified in the solidification process is secondarily melted at a temperature of 29 ~ 32 ℃, a coating process of immersing the black garlic prepared in the black garlic manufacturing step (S190) in the mixed chocolate melted in the secondary melting process and coating can be coated through.

In one embodiment, in the mixed chocolate coating step (S420), chocolate may be coated on the entire surface of the black garlic barrel prepared in the black garlic manufacturing step (S390).

The black garlic chocolate manufacturing method having the configuration as described above may further include a dough manufacturing step and a dough forming step.

In the dough manufacturing step, before the mixed chocolate coating step (S420), the black garlic prepared in the black garlic manufacturing step (S390) is crushed, and the mashed black garlic and honey are mixed to prepare a dough.

In one embodiment, in the dough manufacturing step, after crushing the black garlic using a crusher, etc., the crushed black garlic and honey may be mixed in a weight ratio of 10: 1 to 2 to prepare a dough.

In the dough forming step, the dough prepared in the dough manufacturing step is put into a mold and pressed to form.

In one embodiment, in the dough forming step, a garlic-shaped dough may be formed by putting the dough into a garlic-shaped forming mold and pressing it.

In one embodiment, in the dough forming step, the dough may be put into a mold and pressed, and then put in a refrigerator at 10° C. or less to harden for 1 to 5 hours.

In this case, in the mixed chocolate coating step (S420), the mixed chocolate prepared in the mixed chocolate manufacturing step (S410) may be coated on the surface of the dough molded in the dough forming step.

The black garlic chocolate manufacturing method having the configuration as described above has the effect of improving the efficacy of garlic by coating the mixed chocolate in which the black garlic extract is mixed on the surface of the black garlic.

6 is a flowchart illustrating a method for manufacturing black garlic chocolate according to a fifth embodiment of the present invention.

6, the black garlic chocolate manufacturing method is a washing step (S500), a first drying step (S510), a sealing step (S520), a first aging step (S530), a second aging step (S540), the second Drying step (S550), third aging step (S560), third drying step (S570), fourth aging step (S580), black garlic production step (S590), jujube chocolate dough production step (S600), covering step (S610) ), and a coating step (S620).

In the washing step (S500), the peel of garlic is removed using a knife or a high-pressure sprayer, and the peeled garlic is washed in running water to remove foreign substances.

In the primary drying step (S510), the garlic washed in the washing step (S500) is primarily dried.

In one embodiment, in the primary drying step (S510), the garlic may be naturally dried at room temperature for 24 to 48 hours to remove moisture from the surface of the garlic to make it suitable for aging.

In one embodiment, the primary drying step (S510) may be dried so that the moisture of the garlic is 65 to 70%.

In the sealing step (S520), the garlic dried primarily in the first drying step (S510) is divided into a plurality of plastic packs and sealed.

In one embodiment, in the sealing step (S520), garlic may be subdivided into a predetermined amount (eg, 300 to 1000g) and sealed in a plastic pack, where the plastic pack may be a polyethylene or polypropylene plastic pack.

In the first aging step (S530), the garlic sealed in the plastic pack in the sealing step (S520) is first aged for 20 to 28 hours at a temperature of 80 to 85°C.

In one embodiment, in the first aging step (S530), the garlic sealed in the plastic pack is put into the aging machine and aged at a low temperature for 20 to 28 hours at a temperature of 80 to 85 ℃ to minimize the loss of nutrients contained in garlic and Can keep moisture. In addition, by inactivating various enzymes of garlic, in particular, allinase, the allicin reaction can be prevented, thereby suppressing the production of allicin, which is a cause of odor peculiar to garlic, thereby remarkably reducing the odor.

In the second aging step (S540), the garlic firstly aged in the first aging step (S530) is secondarily aged at a temperature of 70 to 80° C. for 20 to 28 hours.

In one embodiment, in the second aging step (S540), garlic sealed in a plastic pack may be put into an aging machine and aged at a low temperature at a lower temperature than the first aging step (S530).

In the secondary drying step (S550), the garlic secondarily aged in the secondary aging step (S540) is secondarily dried.

In one embodiment, in the secondary drying step (S550), the garlic sealed in the plastic bag is naturally dried at room temperature for 20 to 28 hours to prevent the garlic from losing its shape and breaking due to excessive moisture.

In the third aging step (S560), the garlic dried secondarily in the second drying step (S550) is thirdly aged at a temperature of 40 to 50° C. for 13 to 15 days.

In one embodiment, in the third aging step (S560), the garlic sealed in a plastic pack is put into the aging machine and aged at a low temperature at a lower temperature than the second aging step (S540) so that black garlic can be expressed in earnest.

In the third drying step (S570), the garlic aged thirdly in the third aging step (S560) is tertiarily dried.

In one embodiment, in the tertiary drying step (S570), the garlic sealed in a plastic pack may be naturally dried at room temperature for 24 to 48 hours to thicken the garlic concentration.

In the fourth aging step (S580), the garlic dried thirdly in the third drying step (S570) is fourthly aged at a temperature of 30 to 35° C. for 13 to 15 days.

In one embodiment, in the fourth aging step (S580), garlic sealed in a plastic pack may be put into an aging machine and aged at a low temperature at a lower temperature than the third aging step (S560).

In the black garlic manufacturing step (S590), the garlic aged 4 times in the 4th aging step (S580) is dried 4 times to produce black garlic.

In one embodiment, in the black garlic manufacturing step (S590), the garlic sealed in a plastic bag is naturally dried at room temperature for 70 to 74 hours to remove all unnecessary moisture and to produce thick and chewy black garlic.

In the jujube chocolate dough manufacturing step (S600), chocolate and jujube paste are mixed to prepare jujube chocolate dough.

Here, the chocolate may be made of one or more of dark chocolate, milk chocolate, and white chocolate, and the jujube paste removes the seeds of dried jujubes, puts them in boiling water, boils them for about 30 minutes, and then boils 300 g of boiled jujubes and 100 ml of purified water. It may be made by putting it in a blender and grinding it, then putting it in a pot and boiling it.

Jujube is the fruit of the jujube tree, a tree of the Buckwheat family, which strengthens the respiratory tract and prevents coughing and colds, strengthens the nasal mucosa to help relieve symptoms of allergic rhinitis and chronic rhinitis Relief, blood vessel health, anti-cancer effect, helps to improve memory, has a sweet taste and excellent flavor.

In the covering step (S610), the black garlic prepared in the black garlic manufacturing step (S590) is covered with the jujube chocolate dough prepared in the jujube chocolate dough manufacturing step (S600).

In one embodiment, in the covering step (S610), the whole black garlic may be covered with a single layer or multiple layers of jujube chocolate dough.

In the coating step (S620), the chocolate is coated on the surface of the jujube chocolate dough covered in the covering step (S610).

In one embodiment, the coating step (S620) is coated through the same process as the primary melting process (S201), the solidification process (S202), the secondary melting process (S203), and the coating process (S204) shown in FIG. can do.

The black garlic chocolate manufacturing method having the composition as described above is excellent in palatability by adding the unique taste and flavor of jujube, and it is possible to improve the chewy and soft texture through the jujube chocolate dough, as well as being very nutritionally excellent. .

Above, the embodiment of the present invention is not implemented only through the above-described apparatus and/or operating method, but through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, etc. It may be implemented, and such an implementation can be easily implemented by an expert in the technical field to which the present invention pertains from the description of the above-described embodiments.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improved forms of the present invention are also provided by those skilled in the art using the basic concept of the present invention as defined in the following claims. is within the scope of the right.

S100, S300, S500 : Washing step
S110, S310, S510: 1st drying step
S120, S320, S520: sealing step
S130, S330, S530: 1st ripening stage
S140, S340, S540: Second maturation stage
S150, S350, S550 : Secondary drying stage
S160, S360, S560: 3rd ripening stage
S170, S370, S570: 3rd drying stage
S180, S380, S580: 4th maturation stage
S190, S390, S590: Black garlic manufacturing stage
S200: Chocolate coating step
S201: 1st melting process
S202: solidification process
S203: Second melting process
S204: coating process
S210: mixture preparation step
S220: immersion step
S230: dough manufacturing step
S240: dough forming step
S400: Black garlic extract manufacturing step
S410: Mixed chocolate manufacturing step
S420: Mixed chocolate coating step
S600: Jujube chocolate dough manufacturing step
S610: Covering step
S620: coating step

Claims (5)

A washing step of removing and washing the peel of garlic;
A mixture preparation step of preparing a mixture by mixing purified water, green tea extract, and citric acid;
Immersion step of immersing the garlic in the mixture;
a first drying step of drying the garlic first;
A sealing step of dividing the garlic into a plurality of plastic packs and sealing;
a first aging step of first aging the garlic at a temperature of 80 to 85° C. for 20 to 28 hours;
a second aging step of secondarily aging the garlic at a temperature of 70 to 80° C. for 20 to 28 hours;
a second drying step of drying the garlic secondarily;
A third aging step of aging the garlic for 13 to 15 days at a temperature of 40 ~ 50 ℃ tertiary;
a tertiary drying step of drying the garlic tertiarily;
a fourth aging step of aging the garlic for 13 to 15 days at a temperature of 30 to 35° C.;
Black garlic manufacturing step of producing black garlic by drying the garlic 4 times;
After mashing the black garlic, a dough manufacturing step of mixing honey to prepare a dough;
Dough forming step of putting the dough into a forming mold and pressing to form; and
A method for producing black garlic chocolate comprising a chocolate coating step of coating chocolate on the surface of the dough.
According to claim 1, wherein the chocolate coating step,
The first melting process in which chocolate is first melted at a temperature of 40 ~ 50℃;
A solidification process of solidifying the chocolate at a temperature of 23 ~ 28 ℃;
a second melting process of melting the chocolate secondly at a temperature of 29 to 32°C; and
Black garlic chocolate manufacturing method comprising a coating process of dipping the black garlic in the chocolate and coating.
delete A washing step of removing and washing the peel of garlic;
a first drying step of drying the garlic first;
A sealing step of dividing the garlic into a plurality of plastic packs and sealing;
a first aging step of first aging the garlic at a temperature of 80 to 85° C. for 20 to 28 hours;
a second aging step of secondarily aging the garlic at a temperature of 70 to 80° C. for 20 to 28 hours;
a second drying step of drying the garlic secondarily;
A third aging step of aging the garlic for 13 to 15 days at a temperature of 40 ~ 50 ℃ tertiary;
a tertiary drying step of drying the garlic tertiarily;
a fourth aging step of aging the garlic for 13 to 15 days at a temperature of 30 to 35° C.;
Black garlic manufacturing step of producing black garlic by drying the garlic 4 times;
a black garlic extract preparation step of extracting the black garlic for 46 to 50 hours to prepare a black garlic extract;
A mixed chocolate manufacturing step of mixing chocolate and the black garlic extract to prepare mixed chocolate;
a dough manufacturing step of mashing the black garlic and mixing the crushed black garlic with honey to prepare a dough;
Dough forming step of putting the dough into a forming mold and pressing to form; and
Black garlic chocolate manufacturing method comprising a mixed chocolate coating step of coating the mixed chocolate on the surface of the dough.
A washing step of removing and washing the peel of garlic;
a first drying step of drying the garlic first;
A sealing step of dividing the garlic into a plurality of plastic packs and sealing;
a first aging step of first aging the garlic at a temperature of 80 to 85° C. for 20 to 28 hours;
a second aging step of secondarily aging the garlic at a temperature of 70 to 80° C. for 20 to 28 hours;
a second drying step of drying the garlic secondarily;
A third aging step of aging the garlic for 13 to 15 days at a temperature of 40 ~ 50 ℃ tertiary;
a tertiary drying step of drying the garlic tertiarily;
a fourth aging step of aging the garlic for 13 to 15 days at a temperature of 30 to 35° C.;
Black garlic manufacturing step of producing black garlic by drying the garlic 4 times;
Jujube chocolate dough manufacturing step of mixing chocolate and jujube paste to prepare jujube chocolate dough;
Covering the black garlic with jujube chocolate dough; and
Including a coating step of coating the chocolate on the surface of the jujube chocolate dough,
The jujube paste,
Remove the seeds of the dried jujube, put it in boiling water and boil it for 30 minutes. Put 300g of boiled jujube and 100ml of purified water in a blender and grind it, then put it in a pot and boil it.
The covering step is
A method for producing black garlic chocolate, characterized in that the black garlic is covered in one layer or multiple layers with jujube chocolate dough.

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