KR102515523B1 - Chocolate manufacturing method for improving menstrual syndrome - Google Patents
Chocolate manufacturing method for improving menstrual syndrome Download PDFInfo
- Publication number
- KR102515523B1 KR102515523B1 KR1020220134106A KR20220134106A KR102515523B1 KR 102515523 B1 KR102515523 B1 KR 102515523B1 KR 1020220134106 A KR1020220134106 A KR 1020220134106A KR 20220134106 A KR20220134106 A KR 20220134106A KR 102515523 B1 KR102515523 B1 KR 102515523B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- powder
- mixture
- chocolate
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 78
- 230000002175 menstrual effect Effects 0.000 title abstract description 11
- 208000011580 syndromic disease Diseases 0.000 title abstract description 11
- 238000004519 manufacturing process Methods 0.000 title description 21
- 239000000843 powder Substances 0.000 claims abstract description 118
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 86
- 239000000284 extract Substances 0.000 claims abstract description 43
- 239000008176 lyophilized powder Substances 0.000 claims abstract description 21
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 21
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 235000009569 green tea Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 244000299461 Theobroma cacao Species 0.000 claims description 79
- 239000000203 mixture Substances 0.000 claims description 74
- 235000013339 cereals Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 27
- 244000062793 Sorghum vulgare Species 0.000 claims description 20
- 235000019713 millet Nutrition 0.000 claims description 20
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 18
- 244000294611 Punica granatum Species 0.000 claims description 18
- 235000014360 Punica granatum Nutrition 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 239000000787 lecithin Substances 0.000 claims description 18
- 229940067606 lecithin Drugs 0.000 claims description 18
- 235000010445 lecithin Nutrition 0.000 claims description 18
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 18
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 18
- 235000012141 vanillin Nutrition 0.000 claims description 18
- 241001444063 Aronia Species 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 17
- 240000007594 Oryza sativa Species 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 13
- 235000007319 Avena orientalis Nutrition 0.000 claims description 12
- 244000075850 Avena orientalis Species 0.000 claims description 12
- 241001107116 Castanospermum australe Species 0.000 claims description 12
- 241000371652 Curvularia clavata Species 0.000 claims description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000021279 black bean Nutrition 0.000 claims description 12
- 235000021329 brown rice Nutrition 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 11
- 235000019868 cocoa butter Nutrition 0.000 claims description 10
- 229940110456 cocoa butter Drugs 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 241000212948 Cnidium Species 0.000 claims description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 9
- 239000005862 Whey Substances 0.000 claims description 9
- 102000007544 Whey Proteins Human genes 0.000 claims description 9
- 108010046377 Whey Proteins Proteins 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 235000008939 whole milk Nutrition 0.000 claims description 9
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 8
- 244000298697 Actinidia deliciosa Species 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 7
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 7
- 244000008991 Curcuma longa Species 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 7
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 7
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 7
- 240000004371 Panax ginseng Species 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000017803 cinnamon Nutrition 0.000 claims description 7
- 235000003373 curcuma longa Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 235000013976 turmeric Nutrition 0.000 claims description 7
- 235000007466 Corylus avellana Nutrition 0.000 claims description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 239000012046 mixed solvent Substances 0.000 claims description 6
- 240000009226 Corylus americana Species 0.000 claims description 5
- 235000001543 Corylus americana Nutrition 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 2
- 244000183278 Nephelium litchi Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000016413 Actinidia polygama Nutrition 0.000 abstract description 5
- 240000006274 Actinidia polygama Species 0.000 abstract description 5
- 235000017788 Cydonia oblonga Nutrition 0.000 description 16
- 244000108452 Litchi chinensis Species 0.000 description 15
- 238000002360 preparation method Methods 0.000 description 14
- 241000219051 Fagopyrum Species 0.000 description 10
- 241000209140 Triticum Species 0.000 description 10
- 235000014787 Vitis vinifera Nutrition 0.000 description 10
- 240000006365 Vitis vinifera Species 0.000 description 10
- 238000000034 method Methods 0.000 description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 241000219068 Actinidia Species 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 208000005171 Dysmenorrhea Diseases 0.000 description 4
- 206010013935 Dysmenorrhoea Diseases 0.000 description 4
- 206010036618 Premenstrual syndrome Diseases 0.000 description 4
- 240000007651 Rubus glaucus Species 0.000 description 4
- 235000011034 Rubus glaucus Nutrition 0.000 description 4
- 235000009122 Rubus idaeus Nutrition 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 241000269980 Pleuronectidae Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019221 dark chocolate Nutrition 0.000 description 3
- 210000004209 hair Anatomy 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 240000002045 Guettarda speciosa Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020230 cinnamon extract Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229940002508 ginger extract Drugs 0.000 description 2
- 235000020708 ginger extract Nutrition 0.000 description 2
- 235000020710 ginseng extract Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229940105902 mint extract Drugs 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000004460 silage Substances 0.000 description 2
- 239000008513 turmeric extract Substances 0.000 description 2
- 229940052016 turmeric extract Drugs 0.000 description 2
- 235000020240 turmeric extract Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000007425 Aronia melanocarpa Nutrition 0.000 description 1
- 240000005662 Aronia melanocarpa Species 0.000 description 1
- 240000000724 Berberis vulgaris Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 244000075440 Catunaregam spinosa Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 241000201976 Polycarpon Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 244000176261 Viburnum cassinoides Species 0.000 description 1
- 235000013484 Viburnum cassinoides Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000001099 axilla Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 231100000544 menstrual irregularity Toxicity 0.000 description 1
- 230000003821 menstrual periods Effects 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012803 optimization experiment Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 생리증후군 개선용 초콜릿 제조방법에 관한 것으로, 상세하게는 지역 특산물인 개다래열매 등을 포함하고, 생리증후군 개선 등의 기능성을 부여한 기능성 초콜릿 및 이의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing chocolate for improving menstrual syndrome, and more particularly, to a functional chocolate containing a local specialty, such as raisins, and having functionality such as improving menstrual syndrome, and a method for manufacturing the same.
초콜릿은 테오브로마 카카오(Theobroma cacao)나무의 종실에서 얻은 카카오 버터, 카카오 매스 및 카카오분말 등 카카오 원료에 당류, 유지, 유가공품 등 다른 식품을 첨가하여 만든 가공 식품으로 정의된다. 초콜릿은 카카오 매스의 함량에 따라 다크초콜릿, 밀크 초콜릿, 화이트 초콜릿으로 구분한다. 1968년에 국내에 초콜릿이 처음 도입된 이후 초콜릿 제품 소비가 성장세를 보이고 있으며 2005년 초콜릿 시장의 규모는 전년에 비해 9.8% 증가되어 2,700억 원 정도였으며 2006년 상반기에도 8%이상 신장되었고 현재까지 꾸준히 성장하고 있다.Chocolate is defined as a processed food made by adding other foods such as sugars, fats and oils, and dairy products to cacao raw materials such as cocoa butter, cocoa mass, and cocoa powder obtained from seeds of Theobroma cacao trees. Chocolate is classified into dark chocolate, milk chocolate, and white chocolate according to the content of cocoa mass. Since chocolate was first introduced into Korea in 1968, consumption of chocolate products has been growing. In 2005, the size of the chocolate market increased by 9.8% compared to the previous year to reach KRW 270 billion. Growing up.
초콜릿은 항산화 물질인 플라보노이드가 다량 함유되어 심혈관 질환을 예방한다고 알려져 있으며, 특히 다크 초콜릿은 HDL 수치를 높이고, 체내 지방 분해효과가 있어 초콜릿 산업의 성장을 가속화 시키고 있는 추세이다. 또한 초콜릿에는 활성산소 생성을 억제하는 기능을 가진 폴리페놀 성분이 함유되어 있어 항암효과 및 면역력 증진, 스트레스를 감소시켜 노화방지에도 효과가 있다. 그 중 다크 초콜릿에는 항산화 물질 함량이 녹차나 포도주보다 2~3배 더 많이 함유되어 산화방지 효과가 높은 것으로 보고되어있다.Chocolate contains a large amount of flavonoids, which are antioxidants, and is known to prevent cardiovascular diseases. In particular, dark chocolate increases HDL levels and has an effect of decomposing fat in the body, accelerating the growth of the chocolate industry. In addition, chocolate contains polyphenols that have the function of suppressing the production of active oxygen, which is effective in anti-cancer effects, immunity enhancement, and anti-aging by reducing stress. Among them, dark chocolate contains 2 to 3 times more antioxidants than green tea or wine, and is reported to have a high antioxidant effect.
지역특산물을 이용하여 초콜릿를 접목한 상품으로는 제주도 녹차, 한라봉, 백년초 초콜릿 등이 있으며, 보고된 연구로는 오디 초콜릿 제조의 최적화 실험에서 오디분말은 25.76g, 생크림은 72.21g이 최적 배합 비율이라고 하였고, 버찌 분말을 첨가한 초콜릿의 품질 연구에서는 버찌분말 3% 첨가군의 선호도가 가장 좋다고 보고하였다.Jeju Island green tea, Hallabong, and Baeknyeoncho chocolate are products grafted with chocolate using local specialties. According to a reported study, 25.76g of mulberry powder and 72.21g of whipped cream were the optimal blending ratios in an optimization experiment for mulberry chocolate manufacturing. , In a study on the quality of chocolate added with cherry powder, it was reported that the group with 3% cherry powder was the most preferred.
또한 유자 분말을 첨가한 초콜릿의 제조에서는 과피, 과육, 혹은 과피와 과육 혼합 형태의 유자 초콜릿에서 관능적 종합 기호도는 유자 과피만 3% 첨가하였을 때 가장 높은 선호도를 보였고, 숙지황 농축액을 첨가한 초콜릿을 품질 특성을 비교한 연구에서는 6%를 첨가한 초콜릿의 선호도가 가장 높았으며, 항산화 능력이 증진되었다고 보고하였다. 또한 복분자를 첨가한 초콜릿의 최적 배합비에 대한 연구에서는 복분자 진액 3%, 복분자 분말 0.5%, 복분자 향 0.03% 첨가하였을 때 복분자 고유의 향미와 색, 부드러운 질감을 느낄 수 있다고 보고하였다.In addition, in the manufacture of chocolate with citron powder added, the sensory overall acceptability of citron chocolate in the form of yuzu rind, pulp, or mixture of rind and pulp showed the highest preference when only 3% of yuzu rind was added, and chocolate with Sukjihwang concentrate added was In a study comparing the characteristics, the preference for chocolate with 6% added was the highest, and it was reported that the antioxidant capacity was improved. In addition, in a study on the optimal blending ratio of raspberry-added chocolate, it was reported that 3% raspberry extract, 0.5% raspberry powder, and 0.03% raspberry flavor could feel the unique flavor, color, and soft texture of raspberry.
한편, 개다래(Actinidia polygama)는 측막태좌목 다래나무과의 낙엽성 덩굴식물로서 말다래 나무라고도 한다. 깊은 산속 나무 밑이나 계곡에서 자란다. 길이 약 5m로 줄기 속이 희다. 잔가지에는 어릴 때 연한 갈색 털이 나는데 드물게 가시 같은 억센 털이 나기도 한다. 잎은 어긋나고 막질(膜質)이며 넓은 달걀 모양 또는 타원형이고 끝이 점점 뾰족해진다. 잎의 앞면 상반부가 흰색으로 변하기도 한다. 잎맥 위에 갈색 털이 나며 잔 톱니가 있다. 6∼7월에 가지 윗부분 잎겨드랑이에 지름 1.5cm의 흰색 꽃이 3∼10개 달린다. 꽃받침과 꽃잎은 각각 5개이고 향기가 있다. 열매는 장과로 긴 타원형이고 9∼10월에 누렇게 익으며 아래로 늘어진다. 대한민국에서는 자연산 개다래열매가 강원도 지역에서 주로 채취하나, 주로 약재로 사용되어 다양한 취급처가 필요한 실정이다.On the other hand, Actinidia polygama is a deciduous vine plant of the Actinidia polygama, also known as the Actinidia tree. It grows under trees in deep mountains or in valleys. It is about 5m long and the inside of the stem is white. Twigs grow light brown hairs when they are young, but rarely have tough hairs like thorns. The leaves are alternate, membranous, broad egg-shaped or oval, and the end gradually becomes sharp. The upper half of the front side of the leaf may turn white. There are brown hairs on the leaf veins and fine teeth. In June-July, 3-10 white flowers with a diameter of 1.5cm hang on the axilla of the upper part of the branch. There are 5 calyxes and petals each, and they are fragrant. The fruit is a berry, long oval shape, ripens yellow in September-October, and hangs down. In Korea, wild raisin fruit is mainly collected in Gangwon-do, but it is mainly used as a medicine, so a variety of handling agents are required.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 개다래열매를 포함하는 초콜릿을 제공하고자 하며, 특히 지역 특산물을 활용하여 생리증후군 개선 등의 기능성을 부여한 초콜릿을 제공하고자 한다.The present invention has been made to solve the above problems, and an object of the present invention is to provide chocolate containing hazelnut fruit, and in particular, to provide chocolate with functionality such as improvement of menstrual syndrome by utilizing local specialties. .
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
다래나무과실분말을 포함하는 초콜릿을 제공한다.Provided is a chocolate containing Actinidia fruit powder.
또한, 상기 초콜릿은,In addition, the chocolate,
화이트컴파운드 83-87 중량부, 화이트초콜릿 0.5-4 중량부, 개다래열매 발효분말 0.5-4 중량부, 개다래열매 발효액 0.3-3 중량부, 기능성 동결건조 분말 0.2-2 중량부, 기능성 추출물 0.2-2 중량부, 곡류 발효분말 6-10 중량부 및 녹차분말 0.3-3 중량부를 포함하고,83-87 parts by weight of white compound, 0.5-4 parts by weight of white chocolate, 0.5-4 parts by weight of fermented quince fruit powder, 0.3-3 parts by weight of fermented quince fruit 0.3-3 parts by weight, 0.2-2 parts by weight of functional freeze-dried powder, 0.2-2 parts by weight of functional extract parts by weight, including 6-10 parts by weight of fermented grain powder and 0.3-3 parts by weight of green tea powder,
상기 화이트컴파운드는 백설탕 40-44 중량부, 식물성유지 28-32 중량부, 유청분말 13-17 중량부, 탈지분유 10-14 중량부, 레시틴 0.2-2.2 중량부 및 바닐린 0.01-0.5 중량부를 포함하고,The white compound includes 40-44 parts by weight of white sugar, 28-32 parts by weight of vegetable oil, 13-17 parts by weight of whey powder, 10-14 parts by weight of skim milk powder, 0.2-2.2 parts by weight of lecithin and 0.01-0.5 parts by weight of vanillin, ,
상기 화이트초콜릿은 백설탕 47-48 중량부, 코코아버터 28-32 중량부, 전지분유 20-24 중량부, 레시틴 0.1-1 중량부 및 바닐린 0.01-0.4 중량부를 포함하고,The white chocolate includes 47-48 parts by weight of white sugar, 28-32 parts by weight of cocoa butter, 20-24 parts by weight of whole milk powder, 0.1-1 part by weight of lecithin and 0.01-0.4 parts by weight of vanillin,
상기 기능성 동결건조 분말은 아로니아 동결건조 분말 및 석류 동결건조 분말이 1:1의 중량비율로 혼합된 것이고,The functional lyophilized powder is a mixture of aronia lyophilized powder and pomegranate lyophilized powder in a weight ratio of 1: 1,
상기 기능성 추출물은 당귀 추출물, 울금 추출물, 박하 추출물, 생강 추출물, 인삼 추출물, 천마 추출물, 백출 추출물, 천궁 추출물 및 계피 추출물이 2:1:1:1:1:1:1:1:1의 중량비율로 혼합된 것이고,The functional extract is 2: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: Angelica extract, turmeric extract, mint extract, ginger extract, ginseng extract, cheonma extract, baekchul extract, cnidium extract, and cinnamon extract. mixed in proportion
상기 곡류 발효분말은 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 포함하는 혼합물을 발효시켜 제조된 것을 특징으로 한다.The fermented cereal powder is characterized in that it is prepared by fermenting a mixture containing wheat, millet, glutinous rice, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans.
또한, 본 발명은In addition, the present invention
백설탕 40-44 중량부, 식물성유지 28-32 중량부, 유청분말 13-17 중량부, 탈지분유 10-14 중량부, 레시틴 0.2-2.2 중량부 및 바닐린 0.01-0.5 중량부를 포함하는 화이트컴파운드를 준비하는 단계;Prepare a white compound containing 40-44 parts by weight of white sugar, 28-32 parts by weight of vegetable oil, 13-17 parts by weight of whey powder, 10-14 parts by weight of skim milk powder, 0.2-2.2 parts by weight of lecithin and 0.01-0.5 parts by weight of vanillin. doing;
백설탕 47-48 중량부, 코코아버터 28-32 중량부, 전지분유 20-24 중량부, 레시틴 0.1-1 중량부 및 바닐린 0.01-0.4 중량부를 포함하는 화이트초콜릿을 준비하는 단계;Preparing white chocolate containing 47-48 parts by weight of white sugar, 28-32 parts by weight of cocoa butter, 20-24 parts by weight of whole milk powder, 0.1-1 part by weight of lecithin and 0.01-0.4 parts by weight of vanillin;
개다래열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 개다래열매를 전처리하는 단계; 전처리된 개다래열매를 꺼내어 통에 담고 개다래열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 개다래열매 발효액을 얻고, 여과된 개다래열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함하는 개다래열매 발효분말 및 개다래열매 발효액을 제조하는 단계;After mixing 33-37 parts by weight of lychee fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear and 53-57 parts by weight of water, and then boiling for 28-32 minutes at a temperature of 98-100 ° C. step; Taking out the pretreated kiwi fruit, putting it in a barrel, adding sugar 1.4 to 1.6 times the weight of the kiwi fruit, and fermenting it for 3 to 6 months; and fermenting and then filtering to obtain a fermented candied fruit, pulverizing the filtered candied fruit, and then roasting at a temperature of 98-100° C.
아로니아 동결건조 분말 및 석류 동결건조 분말이 1:1의 중량비율로 혼합된 기능성 동결건조 분말을 제조하는 단계;Preparing a functional lyophilized powder in which aronia lyophilized powder and pomegranate lyophilized powder are mixed at a weight ratio of 1:1;
당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 2:1:1:1:1:1:1:1:1의 중량비율로 혼합하여 제1 혼합물을 제조한 후, 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 제1 혼합물을 분쇄하여 분말화하는 단계; 분말화된 제1 혼합물을 105-115℃의 온도로 볶아주는 단계; 볶아진 제1 혼합물 90-110 중량부 및 증류수와 에탄올이 2:8의 부피비율로 혼합된 혼합용매 900-1100 중량부를 혼합한 후, 초음파공정으로 33-37℃의 온도에서 10-14시간 동안 추출액을 제조하는 단계; 및 상기 추출액을 감압농축 및 동결건조하는 단계;를 포함하는 기능성 추출물을 제조하는 단계;After preparing a first mixture by mixing angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium, and cinnamon in a weight ratio of 2: 1: 1: 1: 1: 1: 1: 1, 0.095 steaming at a pressure of -0.105 MPa and a temperature of 230-250°C for 50-70 minutes, and drying at a temperature of 45-55°C for 280-320 minutes; pulverizing the steamed and dried first mixture into powder; Roasting the powdered first mixture at a temperature of 105-115 ° C; After mixing 90-110 parts by weight of the roasted first mixture and 900-1100 parts by weight of a mixed solvent in which distilled water and ethanol were mixed in a volume ratio of 2:8, ultrasonic processing was performed at a temperature of 33-37 ° C for 10-14 hours. preparing an extract; Preparing a functional extract comprising; and concentrating and lyophilizing the extract under reduced pressure;
밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 2:1:2:2:0.5:0.5:0.5:0.5:0.5:0.5의 중량비율로 혼합하여 제2 혼합물을 제조하고, 상기 제2 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 제2 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 제3 혼합물을 제조하는 단계; 상기 제3 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 제3 혼합물을 여과하고, 여과되어 얻어지는 곡류를 건조시킨 후 분쇄하는 단계;를 포함하는 곡류 발효분말을 제조하는 단계;Wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans are washed, and then put into a sterilizer and sterilized at a temperature of 123-127 ° C.; A second mixture by mixing sterilized wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans in a weight ratio of 2: 1: 2: 2: 0.5: 0.5: 0.5: 0.5: 0.5: 0.5 preparing and roasting the second mixture at a temperature of 98-100 ° C; Preparing a third mixture by mixing 98-102 parts by weight of the roasted second mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the third mixture into a constant temperature fermentation tank and fermenting it at a temperature of 40-44 ° C. for 22-26 hours; Preparing a fermented grain powder comprising; and filtering the third mixture after fermentation, drying the filtered grain and then pulverizing the resulting grain;
상기 화이트컴파운드 83-87 중량부, 상기 화이트초콜릿 0.5-4 중량부 및 상기 개다래열매 발효액 0.3-3 중량부를 반응기에 넣고, 48-52℃의 온도로 중탕 가열하는 단계;Putting 83-87 parts by weight of the white compound, 0.5-4 parts by weight of the white chocolate, and 0.3-3 parts by weight of the fermented lychee fruit fermented liquid into a reactor, and heating in water bath at a temperature of 48-52 ° C;
상기 중탕 가열하는 반응기에 상기 개다래열매 발효분말 0.5-4 중량부, 상기 기능성 동결건조 분말 0.2-2 중량부, 상기 기능성 추출물 0.2-2 중량부 및 상기 곡류 발효분말 5-9 중량부를 투입하고 교반하여 초콜릿 혼합물을 제조하는 단계;0.5-4 parts by weight of the fermented hazelnut fruit powder, 0.2-2 parts by weight of the functional freeze-dried powder, 0.2-2 parts by weight of the functional extract, and 5-9 parts by weight of the fermented cereal powder were added to the reactor heated with water bath, and stirred. preparing a chocolate mixture;
상기 초콜릿 혼합물을 몰드에 주입하고 성형 및 냉각하는 단계; 및Injecting the chocolate mixture into a mold, molding and cooling; and
상기 성형 및 냉각된 초콜릿 혼합물에 상기 곡류 발효분말 0.3-3 중량부 및 녹차분말 0.3-3 중량부를 도포하는 단계;를 포함하는 초콜릿의 제조방법을 제공한다.It provides a method for producing chocolate including; applying 0.3-3 parts by weight of the fermented grain powder and 0.3-3 parts by weight of green tea powder to the molded and cooled chocolate mixture.
본 발명에 따른 초콜릿은 지역 특산물을 활용하여 생리증후군 개선 등의 기능성을 부여하였을 뿐만 아니라 맛과 풍미가 우수하다.The chocolate according to the present invention not only imparts functionality such as improvement of menstrual syndrome by utilizing local specialties, but also has excellent taste and flavor.
도 1은 본 발명에 따른 초콜릿의 제조방법을 순서도로 나타낸 것이다.1 is a flow chart showing a method for producing chocolate according to the present invention.
이하에서는 첨부된 도면을 참조하여 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 도면에서 묘사되고 상세한 설명에서 자세하게 설명될 수 있다. 그러나 첨부된 도면에 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 첨부된 도면에 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.
본 발명은 다래나무과실분말을 포함하는 초콜릿을 제공한다.The present invention provides chocolate containing Actinidia fruit powder.
이하, 본 발명에 따른 초콜릿에 대하여 상세히 설명한다.Hereinafter, chocolate according to the present invention will be described in detail.
본 발명에 따른 초콜릿은 다래나무과실분말, 바람직하게는 개다래나무과실분말을 포함하는 것을 특징으로 한다. 상기 개다래나무과실분말은 개다래열매를 분말화한 것을 의미한다.Chocolate according to the present invention is characterized in that it contains Actinidia fruit powder, preferably Actinidia fruit powder. The fruit powder of the silage barberry means powdered silage fruit.
개다래열매는 혈액순환효과가 뛰어나 여성들의 생리통이나 생리불순을 개선하는데 매우 효과적이며, 이 외에도 비타민C를 다량 함유하고있어 피부미용에도 좋고 혈전이 생성되는것도 억제해준다. 뿐만 아니라, 혈중 콜레스테롤을 억제하여 동맥경화나 심혈관 질환의 예방 및 개선에 좋다. 하지만, 열매는 그냥 먹기는 힘들며, 맛은 아주 맵다. 이에, 본 발명에서는 개다래열매를 활용한 기능성 초콜릿을 제공하되, 개다래열매를 이용해 발효분말과 발효액을 형성한 후, 이를 초콜릿으로 적용하여 개다래열매의 영양성분을 공급하고 동시에 기호성을 높였다.Gaedalae fruit has excellent blood circulation and is very effective in improving women's menstrual cramps or menstrual irregularities. In addition, it contains a large amount of vitamin C, which is good for skin beauty and inhibits the formation of blood clots. In addition, it is good for preventing and improving arteriosclerosis or cardiovascular disease by suppressing blood cholesterol. However, the fruit is hard to eat as it is, and the taste is very spicy. Therefore, in the present invention, functional chocolate using the fruit of the fruit is provided, but after forming a fermented powder and a fermented liquid using the fruit of the fruit of the fruit, the nutritional components of the fruit of the fruit are supplied and the palatability is increased at the same time by applying this to chocolate.
상기 초콜릿은 화이트컴파운드 83-87 중량부, 화이트초콜릿 0.5-4 중량부, 개다래열매 발효분말 0.5-4 중량부, 개다래열매 발효액 0.3-3 중량부, 기능성 동결건조 분말 0.2-2 중량부, 기능성 추출물 0.2-2 중량부, 곡류 발효분말 6-10 중량부 및 녹차분말 0.3-3 중량부를 포함하는 것이 바람직하고, 화이트컴파운드 84-86 중량부, 화이트초콜릿 1-3 중량부, 개다래열매 발효분말 1-3 중량부, 개다래열매 발효액 0.5-1.5 중량부, 기능성 동결건조 분말 0.3-0.7 중량부, 기능성 추출물 0.3-0.7 중량부, 곡류 발효분말 7-9 중량부 및 녹차분말 0.5-1.5 중량부를 포함하는 것이 더욱 바람직하다.The chocolate includes 83-87 parts by weight of white compound, 0.5-4 parts by weight of white chocolate, 0.5-4 parts by weight of fermented quince fruit powder, 0.3-3 parts by weight of fermented quince fruit, 0.2-2 parts by weight of functional freeze-dried powder, functional extract It is preferable to include 0.2-2 parts by weight, 6-10 parts by weight of fermented grain powder, and 0.3-3 parts by weight of green tea powder, 84-86 parts by weight of white compound, 1-3 parts by weight of white chocolate, fermented raisin fruit powder 1- 3 parts by weight, 0.5-1.5 parts by weight of fermented quince fruit, 0.3-0.7 parts by weight of functional freeze-dried powder, 0.3-0.7 parts by weight of functional extract, 7-9 parts by weight of fermented grain powder, and 0.5-1.5 parts by weight of green tea powder more preferable
상기 화이트컴파운드는 백설탕 40-44 중량부, 식물성유지 28-32 중량부, 유청분말 13-17 중량부, 탈지분유 10-14 중량부, 레시틴 0.2-2.2 중량부 및 바닐린 0.01-0.5 중량부를 포함하는 것이 바람직하고, 백설탕 41-43 중량부, 식물성유지 29-31 중량부, 유청분말 14-16 중량부, 탈지분유 11-13 중량부, 레시틴 0.6-1.0 중량부 및 바닐린 0.1-0.3 중량부를 포함하는 것이 더욱 바람직하다.The white compound includes 40-44 parts by weight of white sugar, 28-32 parts by weight of vegetable oil, 13-17 parts by weight of whey powder, 10-14 parts by weight of skim milk powder, 0.2-2.2 parts by weight of lecithin and 0.01-0.5 parts by weight of vanillin. Preferably, white sugar 41-43 parts by weight, vegetable oil 29-31 parts by weight, whey powder 14-16 parts by weight, skim milk powder 11-13 parts by weight, lecithin 0.6-1.0 parts by weight and vanillin 0.1-0.3 parts by weight containing it is more preferable
또한, 상기 화이트초콜릿은 백설탕 47-48 중량부, 코코아버터 28-32 중량부, 전지분유 20-24 중량부, 레시틴 0.1-1 중량부 및 바닐린 0.01-0.4 중량부를 포함하는 것이 바람직하고, 백설탕 47.3-47.5 중량부, 코코아버터 29-31 중량부, 전지분유 21-23 중량부, 레시틴 0.4-0.6 중량부 및 바닐린 0.09-0.11 중량부를 포함하는 것이 더욱 바람직하다.In addition, the white chocolate preferably includes 47-48 parts by weight of white sugar, 28-32 parts by weight of cocoa butter, 20-24 parts by weight of whole milk powder, 0.1-1 part by weight of lecithin, and 0.01-0.4 parts by weight of vanillin, and 47.3 parts by weight of white sugar -47.5 parts by weight, cocoa butter 29-31 parts by weight, whole milk powder 21-23 parts by weight, lecithin 0.4-0.6 parts by weight and vanillin 0.09-0.11 parts by weight more preferably included.
본 발명에 따른 초콜릿은 개다래열매를 적용하되, 화이트컴파운드 및 화이트초콜릿 기반으로 제조된 것이며, 이러한 화이트컴파운드 및 화이트초콜릿 기반으로 제조되어 맛과 풍미가 더욱 우수하다.The chocolate according to the present invention is prepared based on a white compound and white chocolate while applying halibut fruit, and is manufactured based on such a white compound and white chocolate, so that the taste and flavor are more excellent.
상기 기능성 동결건조 분말은 아로니아 동결건조 분말 및 석류 동결건조 분말이 1:1의 중량비율로 혼합된 것을 사용한다. 상기 동결건조 분말은 아로니아 또는 석류의 생과를 동결건조하고, 동결건조된 아로니아 또는 석류를 분쇄하여 분말을 얻어 사용한다.The functional lyophilized powder uses a mixture of aronia lyophilized powder and pomegranate lyophilized powder in a weight ratio of 1:1. The freeze-dried powder is used by freeze-drying raw fruits of aronia or pomegranate and grinding the freeze-dried aronia or pomegranate to obtain a powder.
아로니아(Aronia melanocarpa)는 동유럽이 원산지로 장미과에 속하는 작물이다. 우리나라에는 2000년대에 들어서 수입되기 시작하였으며, 현재 주요 재배 지역인 충북 단양 및 전북 고창을 비롯해 전국적으로 재배가 활발하게 이루어지고 있다. 현재 아로니아는 각 종 미디어 매체에 여러번 소개가 되었으며, 슈퍼푸드라고 불리어질 정도로 아로니아의 효능과 그에 대한 기대치가 매우 높다. 아로니아는 항산화 활성을 비롯하여, 피부 미백 및 주름개선, 면역 증진, 심혈관계 질환, 고혈압, 당뇨병, 항암에 대해 효과가 있는 것으로 연구 보고 되었다. 본 발명에서는 아로니아 동결건조 분말을 초콜릿에 적용하여 생리증후군 개선 효과를 나타낸다.Aronia melanocarpa is native to Eastern Europe and belongs to the Rosaceae family. It began to be imported into Korea in the 2000s, and cultivation is actively carried out nationwide, including the main cultivation areas, Danyang in Chungcheongbuk-do and Gochang in Jeonbuk. Currently, aronia has been introduced several times in various media outlets, and the efficacy of aronia and its expectations are very high enough to be called a superfood. Aronia has been reported to be effective against antioxidant activity, skin whitening and wrinkle improvement, immunity enhancement, cardiovascular disease, hypertension, diabetes, and anticancer. In the present invention, the aronia freeze-dried powder is applied to chocolate to show the effect of improving menstrual syndrome.
석류(Punica granatum L.)는 석류나무의 열매로서 안석류, 산석류 또는 감석류 등으로도 불리우며, 지름 6~8cm에 둥근 모양을 하고 있다. 단단하고 노르스름한 껍질이 감싸고 있으며, 과육 속에는 많은 종자가 있다. 주요 성분으로 당질(포도당 과당)이 약 40%를 차지하며 유기산으로는 새콤한 맛을 내는 시트르산이 약 1.5%을 함유하여 혈액 정화 및 순환작용을 한다. 또한, 칼슘, 칼륨, 마그네슘, 아연, 철분 등 우리 몸에서 중요한 기능을 수행하는 미네랄 성분들을 풍부하게 가지고 있으며, 그 외에 석류는 비타민 B1, 비타민 B2, 비타민 C 등의 비타민을 함유하고 있어서 신체 내에서 각종 기능의 조절 및 질병들을 예방하기 위한 좋은 영양소를 제공한다. 본 발명에서는 석류 동결건조 분말을 초콜릿에 적용하여 생리증후군 개선 효과를 나타낸다.Pomegranate (Punica granatum L.) is the fruit of the pomegranate tree, and is also called anseok, mountain pomegranate, or persimmon, and has a round shape with a diameter of 6 to 8 cm. It is covered with a hard, yellowish skin, and there are many seeds in the flesh. Carbohydrates (glucose and fructose) account for about 40% of the main component, and about 1.5% of organic acid is citric acid, which has a sour taste, which purifies and circulates blood. In addition, it is rich in minerals that perform important functions in our body, such as calcium, potassium, magnesium, zinc, and iron. In addition, pomegranate contains vitamins such as vitamin B1, vitamin B2, and vitamin C, It provides good nutrients to regulate various functions and prevent diseases. In the present invention, pomegranate freeze-dried powder is applied to chocolate to show the effect of improving menstrual syndrome.
상기 기능성 추출물은 당귀 추출물, 울금 추출물, 박하 추출물, 생강 추출물, 인삼 추출물, 천마 추출물, 백출 추출물, 천궁 추출물 및 계피 추출물이 2:1:1:1:1:1:1:1:1의 중량비율로 혼합된 것을 사용하는 것이 바람직하다. 상기 당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 포함하는 혼합물로부터 추출된 추출물을 초콜릿에 적용하여 생리증후군 개선 효과를 나타낸다.The functional extract is 2: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: Angelica extract, turmeric extract, mint extract, ginger extract, ginseng extract, cheonma extract, baekchul extract, cnidium extract, and cinnamon extract. It is preferable to use a mixture in proportion. An extract extracted from a mixture containing angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium, and cinnamon is applied to chocolate to show an effect of improving menstrual syndrome.
상기 곡류 발효분말은 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 포함하는 혼합물을 발효시켜 제조된 것을 사용하는 것이 바람직하다.The fermented cereal powder is preferably prepared by fermenting a mixture containing wheat, millet, glutinous rice, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans.
상기 곡류 발효분말을 개다래열매를 포함하는 초콜릿에 적용함으로써 맛과 풍미를 증진시킨다. 더욱이 곡류 발효분말로부터 얻을 수 있는 영양성분을 공급한다.The taste and flavor are improved by applying the fermented grain powder to chocolate containing hazelnuts. Furthermore, it supplies nutrients that can be obtained from fermented grain powder.
또한, 본 발명은In addition, the present invention
백설탕 40-44 중량부, 식물성유지 28-32 중량부, 유청분말 13-17 중량부, 탈지분유 10-14 중량부, 레시틴 0.2-2.2 중량부 및 바닐린 0.01-0.5 중량부를 포함하는 화이트컴파운드를 준비하는 단계;Prepare a white compound containing 40-44 parts by weight of white sugar, 28-32 parts by weight of vegetable oil, 13-17 parts by weight of whey powder, 10-14 parts by weight of skim milk powder, 0.2-2.2 parts by weight of lecithin and 0.01-0.5 parts by weight of vanillin. doing;
백설탕 47-48 중량부, 코코아버터 28-32 중량부, 전지분유 20-24 중량부, 레시틴 0.1-1 중량부 및 바닐린 0.01-0.4 중량부를 포함하는 화이트초콜릿을 준비하는 단계;Preparing white chocolate containing 47-48 parts by weight of white sugar, 28-32 parts by weight of cocoa butter, 20-24 parts by weight of whole milk powder, 0.1-1 part by weight of lecithin and 0.01-0.4 parts by weight of vanillin;
개다래열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 개다래열매를 전처리하는 단계; 전처리된 개다래열매를 꺼내어 통에 담고 개다래열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 개다래열매 발효액을 얻고, 여과된 개다래열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함하는 개다래열매 발효분말 및 개다래열매 발효액을 제조하는 단계;After mixing 33-37 parts by weight of lychee fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear and 53-57 parts by weight of water, and then boiling for 28-32 minutes at a temperature of 98-100 ° C. step; Taking out the pretreated kiwi fruit, putting it in a barrel, adding sugar 1.4 to 1.6 times the weight of the kiwi fruit, and fermenting it for 3 to 6 months; and fermenting and then filtering to obtain a fermented candied fruit, pulverizing the filtered candied fruit, and then roasting at a temperature of 98-100° C.
아로니아 동결건조 분말 및 석류 동결건조 분말이 1:1의 중량비율로 혼합된 기능성 동결건조 분말을 제조하는 단계;Preparing a functional lyophilized powder in which aronia lyophilized powder and pomegranate lyophilized powder are mixed at a weight ratio of 1:1;
당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 2:1:1:1:1:1:1:1:1의 중량비율로 혼합하여 제1 혼합물을 제조한 후, 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 제1 혼합물을 분쇄하여 분말화하는 단계; 분말화된 제1 혼합물을 105-115℃의 온도로 볶아주는 단계; 볶아진 제1 혼합물 90-110 중량부 및 증류수와 에탄올이 2:8의 부피비율로 혼합된 혼합용매 900-1100 중량부를 혼합한 후, 초음파공정으로 33-37℃의 온도에서 10-14시간 동안 추출액을 제조하는 단계; 및 상기 추출액을 감압농축 및 동결건조하는 단계;를 포함하는 기능성 추출물을 제조하는 단계;After preparing a first mixture by mixing angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium, and cinnamon in a weight ratio of 2: 1: 1: 1: 1: 1: 1: 1, 0.095 steaming at a pressure of -0.105 MPa and a temperature of 230-250°C for 50-70 minutes, and drying at a temperature of 45-55°C for 280-320 minutes; pulverizing the steamed and dried first mixture into powder; Roasting the powdered first mixture at a temperature of 105-115 ° C; After mixing 90-110 parts by weight of the roasted first mixture and 900-1100 parts by weight of a mixed solvent in which distilled water and ethanol were mixed in a volume ratio of 2:8, ultrasonic processing was performed at a temperature of 33-37 ° C for 10-14 hours. preparing an extract; Preparing a functional extract comprising; and concentrating and lyophilizing the extract under reduced pressure;
밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 2:1:2:2:0.5:0.5:0.5:0.5:0.5:0.5의 중량비율로 혼합하여 제2 혼합물을 제조하고, 상기 제2 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 제2 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 제3 혼합물을 제조하는 단계; 상기 제3 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 제3 혼합물을 여과하고, 여과되어 얻어지는 곡류를 건조시킨 후 분쇄하는 단계;를 포함하는 곡류 발효분말을 제조하는 단계;Wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans are washed, and then put into a sterilizer and sterilized at a temperature of 123-127 ° C.; A second mixture by mixing sterilized wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans in a weight ratio of 2: 1: 2: 2: 0.5: 0.5: 0.5: 0.5: 0.5: 0.5 preparing and roasting the second mixture at a temperature of 98-100 ° C; Preparing a third mixture by mixing 98-102 parts by weight of the roasted second mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the third mixture into a constant temperature fermentation tank and fermenting it at a temperature of 40-44 ° C. for 22-26 hours; Preparing a fermented grain powder comprising; and filtering the third mixture after fermentation, drying the filtered grain and then pulverizing the resulting grain;
상기 화이트컴파운드 83-87 중량부, 상기 화이트초콜릿 0.5-4 중량부 및 상기 개다래열매 발효액 0.3-3 중량부를 반응기에 넣고, 48-52℃의 온도로 중탕 가열하는 단계;Putting 83-87 parts by weight of the white compound, 0.5-4 parts by weight of the white chocolate, and 0.3-3 parts by weight of the fermented lychee fruit fermented liquid into a reactor, and heating in water bath at a temperature of 48-52 ° C;
상기 중탕 가열하는 반응기에 상기 개다래열매 발효분말 0.5-4 중량부, 상기 기능성 동결건조 분말 0.2-2 중량부, 상기 기능성 추출물 0.2-2 중량부 및 상기 곡류 발효분말 5-9 중량부를 투입하고 교반하여 초콜릿 혼합물을 제조하는 단계;0.5-4 parts by weight of the fermented hazelnut fruit powder, 0.2-2 parts by weight of the functional freeze-dried powder, 0.2-2 parts by weight of the functional extract, and 5-9 parts by weight of the fermented cereal powder were added to the reactor heated with water bath, and stirred. preparing a chocolate mixture;
상기 초콜릿 혼합물을 몰드에 주입하고 성형 및 냉각하는 단계; 및Injecting the chocolate mixture into a mold, molding and cooling; and
상기 성형 및 냉각된 초콜릿 혼합물에 상기 곡류 발효분말 0.3-3 중량부 및 녹차분말 0.3-3 중량부를 도포하는 단계;를 포함하는 초콜릿의 제조방법을 제공한다.It provides a method for producing chocolate including; applying 0.3-3 parts by weight of the fermented grain powder and 0.3-3 parts by weight of green tea powder to the molded and cooled chocolate mixture.
이때, 도 1에 본 발명에 따른 초콜릿의 제조방법을 순서도로 나타내었으며, 이하 도 1을 참조하여 본 발명에 따른 초콜릿의 제조방법을 각 단계별로 상세히 설명한다.At this time, a method for producing chocolate according to the present invention is shown in a flow chart in FIG. 1, and the method for producing chocolate according to the present invention will be described in detail step by step with reference to FIG.
먼저, 본 발명에 따른 초콜릿의 제조방법은 백설탕 40-44 중량부, 식물성유지 28-32 중량부, 유청분말 13-17 중량부, 탈지분유 10-14 중량부, 레시틴 0.2-2.2 중량부 및 바닐린 0.01-0.5 중량부를 포함하는 화이트컴파운드를 준비하는 단계를 포함한다.First, the chocolate manufacturing method according to the present invention includes 40-44 parts by weight of white sugar, 28-32 parts by weight of vegetable oil, 13-17 parts by weight of whey powder, 10-14 parts by weight of skim milk powder, 0.2-2.2 parts by weight of lecithin and vanillin. and preparing a white compound containing 0.01-0.5 parts by weight.
더욱 바람직하게는, 백설탕 41-43 중량부, 식물성유지 29-31 중량부, 유청분말 14-16 중량부, 탈지분유 11-13 중량부, 레시틴 0.6-1.0 중량부 및 바닐린 0.1-0.3 중량부를 포함하는 화이트컴파운드를 준비한다. 일반적으로 알려진 화이트컴파운드를 제조하는 공정을 사용하여 제조할 수 있다.More preferably, it contains 41-43 parts by weight of white sugar, 29-31 parts by weight of vegetable oil, 14-16 parts by weight of whey powder, 11-13 parts by weight of skim milk powder, 0.6-1.0 parts by weight of lecithin and 0.1-0.3 parts by weight of vanillin. Prepare a white compound to It can be prepared using a generally known process for producing a white compound.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 백설탕 47-48 중량부, 코코아버터 28-32 중량부, 전지분유 20-24 중량부, 레시틴 0.1-1 중량부 및 바닐린 0.01-0.4 중량부를 포함하는 화이트초콜릿을 준비하는 단계를 포함한다.Next, the chocolate manufacturing method according to the present invention includes 47-48 parts by weight of white sugar, 28-32 parts by weight of cocoa butter, 20-24 parts by weight of whole milk powder, 0.1-1 part by weight of lecithin and 0.01-0.4 parts by weight of vanillin. It includes preparing white chocolate.
더욱 바람직하게는, 백설탕 47.3-47.5 중량부, 코코아버터 29-31 중량부, 전지분유 21-23 중량부, 레시틴 0.4-0.6 중량부 및 바닐린 0.09-0.11 중량부를 포함하는 화이트초콜릿을 준비한다. 일반적으로 알려진 화이트초콜릿을 제조하는 공정을 사용하여 제조할 수 있다.More preferably, white chocolate containing 47.3-47.5 parts by weight of white sugar, 29-31 parts by weight of cocoa butter, 21-23 parts by weight of whole milk powder, 0.4-0.6 parts by weight of lecithin and 0.09-0.11 parts by weight of vanillin is prepared. It can be prepared using a generally known process for producing white chocolate.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 개다래열매 발효분말 및 개다래열매 발효액을 제조하는 단계를 포함한다. 상기 개다래열매 발효분말 및 개다래열매 발효액을 제조하는 단계는, 개다래열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 개다래열매를 전처리하는 단계; 전처리된 개다래열매를 꺼내어 통에 담고 개다래열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 개다래열매 발효액을 얻고, 여과된 개다래열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함한다.Next, the method for producing chocolate according to the present invention includes the step of preparing a fermented lychee berry powder and a fermented lychee berry liquid. In the step of preparing the fermented lychee fruit powder and fermented lychee berry liquid, after mixing 33-37 parts by weight of lychee fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, 98-100 Pre-treating the fruit by boiling at a temperature of ° C. for 28-32 minutes; Taking out the pretreated kiwi fruit, putting it in a barrel, adding sugar 1.4 to 1.6 times the weight of the kiwi fruit, and fermenting it for 3 to 6 months; and fermenting and then filtering to obtain a fermented quince fruit, pulverizing the filtrate quince fruit, and then roasting at a temperature of 98-100°C.
상기 단계에서는 개다래열매를 이용하여 개다래열매 발효분말과 개다래열매 발효액을 제조하되, 특정 공정을 사용함으로써 개다래열매 특유의 매운맛 또는 톡쏘는 맛을 중화시키고 초콜릿에 적용하기에 알맞은 맛을 부여한다.In the above step, fermented dog radish fruit powder and fermented dog quince fruit are prepared using the dog quince fruit, but by using a specific process, the specific spicy or tangy taste of the dog quince fruit is neutralized and a taste suitable for application to chocolate is imparted.
상기 혼합은 개다래열매 34-36 중량부, 감초 4-6 중량부, 배 4-6 중량부 및 물 54-56 중량부를 사용하는 것이 더욱 바람직하다. 상기 개다래열매와 감초 및 배를 추가하여 물과 혼합한다. 이를 28-32분, 더욱 바람직하게는 29-31분 동안 끓여 개다래열매를 전처리하여 개다래열매 특유의 비기호성 맛을 중화시킨다.It is more preferable to use 34-36 parts by weight of raisin fruit, 4-6 parts by weight of licorice, 4-6 parts by weight of pear, and 54-56 parts by weight of water. Add the raisin fruit, licorice and pear and mix with water. Boil it for 28-32 minutes, more preferably 29-31 minutes, and pre-treat the fruit to neutralize the undesirable taste peculiar to the fruit.
이후, 전처리된 개다래열매를 통에 넣어 설탕과 혼합하되, 설탕의 사용량은 개다래열매 중량대비 1.4-1.6배 적용하는 것이 바람직하다. 일반적으로 발효액 제조시 열매 또는 약초의 중량대비 1배를 적용하는 데, 개다래열매의 발효액을 형성하기 위해 1.4-1.6배의 설탕을 적용하여 더욱 우수한 맛을 확보한다. 개다래열매를 설탕에 절여 3-6개월, 더욱 바람직하게는 3-4개월 동안 발효시킨다.Thereafter, the pretreated raisin fruit is put in a container and mixed with sugar, but it is preferable to apply 1.4-1.6 times the amount of sugar compared to the weight of the raisin fruit. In general, when preparing fermented liquid, 1 times the weight of fruit or herb is applied, and 1.4-1.6 times more sugar is applied to form fermented lychee fruit to secure a better taste. The raisins are pickled in sugar and fermented for 3-6 months, more preferably for 3-4 months.
발효시킨 후 여과하여 여과액은 개다래열매 발효액으로서 적용하고, 여과하여 얻은 개다래열매는 분쇄한 후, 볶아서 개다래열매 발효분말로 사용한다. 개다래열매 발효분말은 볶음으로서 더욱 맛과 풍미를 끌어올릴 수 있다.After fermenting, the filtrate is filtered and applied as a fermented quince fruit, and the filtrate obtained by filtration is pulverized, then roasted, and used as a fermented quince fruit powder. The fermented raisin fruit powder can further enhance the taste and flavor by roasting.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 아로니아 동결건조 분말 및 석류 동결건조 분말이 1:1의 중량비율로 혼합된 기능성 동결건조 분말을 제조하는 단계를 포함한다.Next, the chocolate manufacturing method according to the present invention includes preparing a functional freeze-dried powder in which aronia freeze-dried powder and pomegranate freeze-dried powder are mixed in a weight ratio of 1:1.
상기 기능성 동결건조 분말은 아로니아 과실 및 석류 과실을 동결건조하고, 동결건조된 아로니아 과실 및 석류 과실을 분쇄하여 제조한다.The functional freeze-dried powder is prepared by freeze-drying aronia fruit and pomegranate fruit and crushing the freeze-dried aronia fruit and pomegranate fruit.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 기능성 추출물을 제조하는 단계를 포함한다. 상기 기능성 추출물을 제조하는 단계는, 당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 2:1:1:1:1:1:1:1:1의 중량비율로 혼합하여 제1 혼합물을 제조한 후, 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 제1 혼합물을 분쇄하여 분말화하는 단계; 분말화된 제1 혼합물을 105-115℃의 온도로 볶아주는 단계; 볶아진 제1 혼합물 90-110 중량부 및 증류수와 에탄올이 2:8의 부피비율로 혼합된 혼합용매 900-1100 중량부를 혼합한 후, 초음파공정으로 33-37℃의 온도에서 10-14시간 동안 추출액을 제조하는 단계; 및 상기 추출액을 감압농축 및 동결건조하는 단계;를 포함한다.Next, the method for producing chocolate according to the present invention includes preparing a functional extract. In the step of preparing the functional extract, angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium, and cinnamon are mixed in a weight ratio of 2: 1: 1: 1: 1: 1: 1: 1: 1 After preparing the first mixture, steaming at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C for 50-70 minutes, and drying at a temperature of 45-55 ° C for 280-320 minutes; pulverizing the steamed and dried first mixture into powder; Roasting the powdered first mixture at a temperature of 105-115 ° C; After mixing 90-110 parts by weight of the roasted first mixture and 900-1100 parts by weight of a mixed solvent in which distilled water and ethanol were mixed in a volume ratio of 2:8, ultrasonic processing was performed at a temperature of 33-37 ° C for 10-14 hours. preparing an extract; and concentrating and lyophilizing the extract under reduced pressure.
상기 단계에서는 기능성 추출물을 당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 2:1:1:1:1:1:1:1:1의 중량비율로 혼합된 제1 혼합물을 이용하여 제조한다.In the above step, the functional extract is a first mixture of angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium and cinnamon in a weight ratio of 2: 1: 1: 1: 1: 1: 1: 1 manufactured using
우선 상기 제1 혼합물을 고압 및 고온으로 증숙하고, 이후 건조한 뒤 분쇄하여 분말화시켜 준비하고, 분말화된 제1 혼합물을 볶아준다. 이러한 과정을 통해 쓴맛은 제거되고 원물 고유의 풍미와 영양성분은 확보한다.First, the first mixture is steamed at high pressure and high temperature, then dried, ground, and powdered to prepare, and the powdered first mixture is roasted. Through this process, the bitter taste is removed and the original flavor and nutrients are secured.
볶아진 제1 혼합물을 증류수 및 에탄올의 혼합용매와 혼합한 뒤, 초음파공정으로 특정 온도에서 특정 시간동안 추출액을 제조하여 추출성능을 끌어올릴 수 있다.After mixing the roasted first mixture with a mixed solvent of distilled water and ethanol, the extraction performance can be improved by preparing an extract solution at a specific temperature for a specific time using an ultrasonic process.
최종적으로 추출액을 감압농축 및 동결건조하여 기능성 추출물을 제조한다.Finally, the extract is concentrated under reduced pressure and freeze-dried to prepare a functional extract.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 곡류 발효분말을 제조하는 단계를 포함한다. 상기 곡류 발효분말을 제조하는 단계는, 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 2:1:2:2:0.5:0.5:0.5:0.5:0.5:0.5의 중량비율로 혼합하여 제2 혼합물을 제조하고, 상기 제2 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 제2 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 제3 혼합물을 제조하는 단계; 상기 제3 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 제3 혼합물을 여과하고, 여과되어 얻어지는 곡류를 건조시킨 후 분쇄하는 단계;를 포함한다.Next, the method for producing chocolate according to the present invention includes preparing a fermented grain powder. The step of preparing the grain fermented powder is to wash wheat, millet, glutinous rice, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans, and then put them in a sterilizer and sterilize them at a temperature of 123-127 ° C.; A second mixture by mixing sterilized wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans in a weight ratio of 2: 1: 2: 2: 0.5: 0.5: 0.5: 0.5: 0.5: 0.5 preparing and roasting the second mixture at a temperature of 98-100 ° C; Preparing a third mixture by mixing 98-102 parts by weight of the roasted second mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the third mixture into a constant temperature fermentation tank and fermenting it at a temperature of 40-44 ° C. for 22-26 hours; And filtering the third mixture after fermentation, drying the grains obtained by filtering, and then grinding them.
상기 단계에서는 총 10종의 곡류를 사용하여 발효시켜 곡류 발효분말을 제조한다. In the above step, a total of 10 types of grains are fermented to prepare fermented grain powder.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 상기 화이트컴파운드 83-87 중량부, 상기 화이트초콜릿 0.5-4 중량부 및 상기 개다래열매 발효액 0.3-3 중량부를 반응기에 넣고, 48-52℃의 온도로 중탕 가열하는 단계를 포함한다.Next, in the chocolate manufacturing method according to the present invention, 83 to 87 parts by weight of the white compound, 0.5 to 4 parts by weight of the white chocolate, and 0.3 to 3 parts by weight of the fermented lychee fruit fermented liquid are placed in a reactor and heated at a temperature of 48 to 52 ° C. It includes the step of heating with a water bath.
더욱 바람직하게는, 상기 화이트컴파운드 84-86 중량부, 상기 화이트초콜릿 1-3 중량부 및 상기 개다래열매 발효액 0.5-1.5 중량부를 반응기에 넣고, 49-51℃의 온도로 중탕 가열한다. 상기 개다래열매 발효액을 초콜릿 기반이 되는 원료와 함께 중탕하여 풍미를 더욱 증대시킨다.More preferably, 84 to 86 parts by weight of the white compound, 1 to 3 parts by weight of the white chocolate, and 0.5 to 1.5 parts by weight of the fermented halibut fruit fermented liquid are put in a reactor and heated in water bath at a temperature of 49 to 51 ° C. The flavor is further increased by heating the fermented halibut fruit broth together with chocolate-based raw materials.
다음으로, 본 발명에 따른 초콜릿의 제조방법은상기 중탕 가열하는 반응기에 상기 개다래열매 발효분말 0.5-4 중량부, 상기 기능성 동결건조 분말 0.2-2 중량부, 상기 기능성 추출물 0.2-2 중량부 및 상기 곡류 발효분말 5-9 중량부를 투입하고 교반하여 초콜릿 혼합물을 제조하는 단계를 포함한다.Next, in the chocolate manufacturing method according to the present invention, 0.5-4 parts by weight of the fermented hazelnut fruit powder, 0.2-2 parts by weight of the functional freeze-dried powder, 0.2-2 parts by weight of the functional extract and the Including the step of preparing a chocolate mixture by adding 5-9 parts by weight of fermented grain powder and stirring.
더욱 바람직하게는, 상기 개다래열매 발효분말 1-3 중량부, 상기 기능성 동결건조 분말 0.3-0.7 중량부, 상기 기능성 추출물 0.3-0.7 중량부 및 상기 곡류 발효분말 6-8 중량부를 투입한다.More preferably, 1-3 parts by weight of the fermented raisin fruit powder, 0.3-0.7 parts by weight of the functional freeze-dried powder, 0.3-0.7 parts by weight of the functional extract, and 6-8 parts by weight of the fermented cereal powder are added.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 상기 초콜릿 혼합물을 상기 초콜릿 혼합물을 몰드에 주입하고 성형 및 냉각하는 단계를 포함한다.Next, the chocolate manufacturing method according to the present invention includes the steps of injecting the chocolate mixture into a mold, forming and cooling the chocolate mixture.
상기 단계에서는 초콜릿을 성형 및 냉각하여 제조한다.In this step, the chocolate is molded and cooled.
다음으로, 본 발명에 따른 초콜릿의 제조방법은 상기 성형 및 냉각된 초콜릿 혼합물에 상기 곡류 발효분말 0.3-3 중량부 및 녹차분말 0.3-3 중량부를 도포하는 단계를 포함한다.Next, the chocolate manufacturing method according to the present invention includes applying 0.3-3 parts by weight of the fermented cereal powder and 0.3-3 parts by weight of green tea powder to the molded and cooled chocolate mixture.
초콜릿 표면에 상기 곡류 발효분말과 녹차분말을 도포하여 완성한다. 상기 곡류 발효분말은 0.5-1.5 중량부를 사용하고, 상기 녹차분말은 0.5-1.5 중량부 사용하는 것이 더욱 바람직하다.It is completed by applying the fermented grain powder and green tea powder on the chocolate surface. It is more preferable to use 0.5-1.5 parts by weight of the fermented grain powder and 0.5-1.5 parts by weight of the green tea powder.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be described in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples are merely illustrative of the content of the present invention, but the scope of the invention is not limited by the examples and experimental examples.
<제조예 1> 개다래열매 발효분말 및 개다래열매 발효액의 제조<Preparation Example 1> Preparation of fermented quince fruit powder and fermented quince fruit liquid
개다래열매 35 중량부, 감초 5 중량부, 배 5 중량부 및 물 55 중량부를 혼합한 후, 98-100℃의 온도에서 30분 동안 끓여 개다래열매를 전처리하고, 전처리된 개다래열매를 꺼내어 통에 담고 개다래열매 중량 대비 1.5 배의 설탕을 넣고 3개월 동안 발효시켰다.After mixing 35 parts by weight of lychee fruit, 5 parts by weight of licorice root, 5 parts by weight of pear, and 55 parts by weight of water, pre-processing the fruit by boiling at a temperature of 98-100 ° C for 30 minutes, and taking out the pre-treated lychee fruit, put it in a container. Sugar was added 1.5 times the weight of the fruit of the raisin and fermented for 3 months.
발효시킨 후 발효물을 여과하였다. 여과하여 얻은 여과액은 개다래열매 발효액으로 사용하고, 여과하여 얻은 개다래열매는 분쇄한 후 98-100℃의 온도에서 볶아 개다래열매 발효분말로 사용한다.After fermentation, the fermentation product was filtered. The filtrate obtained by filtration is used as a fermented quince fruit, and the filtrate obtained by filtration is pulverized and roasted at a temperature of 98-100 ° C. to be used as fermented quince fruit powder.
<제조예 2> 기능성 동결건조 분말을 제조<Preparation Example 2> Preparation of functional lyophilized powder
아로니아 과실 및 석류 과실을 영하 50℃의 온도로 동결건조한 후, 동결건조된 아로니아 과실 및 석류 과실을 분쇄하여 분말을 형성하였다. 이후, 아로니아 동결건조 분말 및 석류 동결건조 분말을 1:1의 중량비율로 혼합하여 기능성 동결건조 분말을 제조하였다.After freeze-drying the aronia fruit and pomegranate fruit at a temperature of minus 50 ° C., the freeze-dried aronia fruit and pomegranate fruit were pulverized to form a powder. Thereafter, a functional lyophilized powder was prepared by mixing the aronia lyophilized powder and pomegranate lyophilized powder in a weight ratio of 1:1.
<제조예 3> 기능성 추출물의 제조<Preparation Example 3> Preparation of functional extract
당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 2:1:1:1:1:1:1:1:1의 중량비율로 혼합하여 혼합물을 제조한 후, 0.1 MPa의 압력 및 240℃의 온도에서 60분 동안 증숙하고, 50℃의 온도에서 300분 동안 건조시킨다. 이후, 혼합물을 분쇄하여 분말화하고 110℃의 온도에서 볶아주었다. 볶아진 혼합물 100 중량부 및 증류수와 에탄올이 2:8의 부피비율로 혼합된 혼합용매 1000 중량부를 혼합한 후, 초음파공정으로 35℃의 온도에서 12시간 동안 추출액을 제조하였다. 상기 추출액을 감압농축 및 동결건조하여 기능성 추출물을 제조하였다.After preparing a mixture by mixing angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium and cinnamon in a weight ratio of 2:1:1:1:1:1:1:1:1, It is steamed for 60 minutes under pressure and at a temperature of 240°C, and dried for 300 minutes at a temperature of 50°C. Thereafter, the mixture was pulverized into powder and roasted at a temperature of 110°C. After mixing 100 parts by weight of the roasted mixture and 1000 parts by weight of a mixed solvent in which distilled water and ethanol were mixed at a volume ratio of 2:8, an extract was prepared at a temperature of 35 ° C. for 12 hours by ultrasonic process. A functional extract was prepared by concentrating and freeze-drying the extract under reduced pressure.
<제조예 4> 곡류 발효분말의 제조<Preparation Example 4> Preparation of fermented cereal powder
밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 세척한 후, 멸균기에 넣어 125℃의 온도로 멸균하고, 멸균된 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 2:1:2:2:0.5:0.5:0.5:0.5:0.5:0.5의 중량비율로 혼합하여 혼합물을 제조한 후, 98-100℃의 온도에서 볶아주었다. 볶아진 혼합물 100 중량부 및 농도 10 중량%의 소금물 100 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 발효 혼합물을 제조하였다. 상기 발효 혼합물을 항온 발효조에 넣어 42℃의 온도에서 24시간 동안 발효시키고, 이후 여과하고, 여과되어 얻어지는 곡류를 건조시킨 후 분쇄하여 곡류 발효분말을 제조하였다.Wheat, millet, glutinous rice, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans are washed, put in a sterilizer and sterilized at a temperature of 125 ° C, and sterilized wheat, millet, millet, black beans, oats, black rice, glutinous rice , Brown rice, buckwheat, and soybeans were mixed in a weight ratio of 2:1:2:2:0.5:0.5:0.5:0.5:0.5:0.5 to prepare a mixture, and then roasted at a temperature of 98-100 ° C. After mixing 100 parts by weight of the roasted mixture and 100 parts by weight of salt water having a concentration of 10% by weight, 1 part by weight of Lactobacillus bacteria was added thereto to prepare a fermentation mixture. The fermentation mixture was put into a constant temperature fermentation tank and fermented at a temperature of 42 ° C. for 24 hours, then filtered, and the grains obtained by filtering were dried and pulverized to prepare fermented grain powder.
<실시예 1> 초콜릿의 제조<Example 1> Preparation of chocolate
백설탕 42 중량부, 식물성유지 30 중량부, 유청분말 15 중량부, 탈지분유 12 중량부, 레시틴 0.8 중량부 및 바닐린 0.2 중량부를 포함하는 화이트컴파운드 85 중량부 및 백설탕 47.4 중량부, 코코아버터 30 중량부, 전지분유 22 중량부, 레시틴 0.5 중량부 및 바닐린 0.1 중량부를 포함하는 화이트초콜릿 2 중량부를 반응기에 넣고, 50℃의 온도로 중탕 가열하였다.42 parts by weight of white sugar, 30 parts by weight of vegetable oil, 15 parts by weight of whey powder, 12 parts by weight of skim milk powder, 85 parts by weight of a white compound including 0.8 parts by weight of lecithin and 0.2 parts by weight of vanillin, 47.4 parts by weight of white sugar, and 30 parts by weight of cocoa butter , 2 parts by weight of white chocolate containing 22 parts by weight of whole milk powder, 0.5 parts by weight of lecithin and 0.1 parts by weight of vanillin was put into a reactor, and heated in water bath at a temperature of 50 ° C.
상기 중탕 가열하는 반응기에 상기 제조예 1에서 제조된 개다래열매 발효분말 2 중량부, 상기 제조예 1에서 제조된 개다래열매 발효액 1 중량부, 상기 제조예 2에서 제조된 기능성 동결건조 분말 0.5 중량부, 상기 제조예 3에서 제조된 기능성 추출물 0.5 중량부 및 상기 제조예 4에서 제조된 곡류 발효분말 8 중량부를 투입하고 교반하여 초콜릿 혼합물을 제조하였다.In the reactor heated with water bath, 2 parts by weight of fermented lychee fruit powder prepared in Preparation Example 1, 1 part by weight of fermented lychee fruit prepared in Preparation Example 1, 0.5 part by weight of functional lyophilized powder prepared in Preparation Example 2, 0.5 parts by weight of the functional extract prepared in Preparation Example 3 and 8 parts by weight of the fermented grain powder prepared in Preparation Example 4 were added and stirred to prepare a chocolate mixture.
상기 초콜릿 혼합물을 몰드에 주입하고 성형 및 냉각한 후, 녹차분말 1 중량부를 도포하여 초콜릿을 제조하였다.After the chocolate mixture was injected into a mold, molded and cooled, chocolate was prepared by applying 1 part by weight of green tea powder.
<실험예 1> 관능검사<Experimental Example 1> Sensory test
상기 실시예 1에서 제조된 초콜릿을 사용하여 남녀노소 패널 60명을 대상으로 하여 색, 향, 맛, 전체적인 기호도를 분석하였으며, 9점 척도법을 사용하여 조사하고 그 결과를 하기 표 1에 나타내었다.Using the chocolate prepared in Example 1, color, aroma, taste, and overall preference were analyzed for 60 panelists of all ages and genders, and the results were shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 향과 맛이 우수하고, 색 및 전체적인 기호도 또한 우수한 것을 확인할 수 있다.As shown in Table 1, it can be confirmed that the aroma and taste are excellent, and the color and overall taste are also excellent.
<실험예 2> 생리증후군 완화 분석<Experimental Example 2> Menstrual syndrome alleviation analysis
상기 실시예 1에서 제조된 초콜릿을 사용하여 20-40대 여성 각 20명에게 복용시킨 후, 생리전 증후군, 생리통 완화에 대한 평가를 수행하였다. 복용은 꾸준히 1개월 간 하루 5 g 이상 섭취하고, 생리기간 3일 동안 10 g 이상 섭취하는 방식으로 수행되었다.After using the chocolate prepared in Example 1, 20 women in their 20s to 40s took each, and then evaluated for premenstrual syndrome and dysmenorrhea relief. The intake was carried out in such a way as to consume 5 g or more per day for 1 month and 10 g or more for 3 days during the menstrual period.
생리전 증후군 완화에 대한 평가는 생리전 복용기간 중 생리전 증후군의 완화 효과가 있는지 없는지에 대한 유무를 설문하는 방식으로 수행되었다.Evaluation of premenstrual syndrome alleviation was conducted by asking whether or not there was an alleviating effect of premenstrual syndrome during the period of premenstrual administration.
생리통 완화에 대한 평가는 생리기간 3일 복용기간 중 생리통 완화의 정도를 상, 중, 하의 3단계로 평가하는 방식으로 수행되었다. 여기서, '상'은 '아프다는 느낌이 없어졌고, 몸이 좋아졌다고 느낌', '중'은 '깔끔하지는 않지만 증후의 개선이 있음', '하'는 '아픔이 남아있고, 불편함이 남음(즉, 효과없음)'을 의미한다. Evaluation of dysmenorrhea relief was performed by evaluating the degree of dysmenorrhea relief during the 3-day period of menstruation in three stages: high, medium, and low. Here, 'high' means 'the feeling of pain has disappeared and I feel that my body has improved', 'middle' means 'improvement of symptoms although not clear', and 'low' means 'pain remains and discomfort remains' (i.e. no effect)'.
그 결과를 하기 표 2에 나타내었다.The results are shown in Table 2 below.
상기 표 2에 나타낸 바와 같이, 본 발명에 따른 초콜릿은 생리증후군 개선에 효과적인 것을 확인할 수 있었다.As shown in Table 2, it was confirmed that the chocolate according to the present invention is effective in improving menstrual syndrome.
Claims (2)
백설탕 47-48 중량부, 코코아버터 28-32 중량부, 전지분유 20-24 중량부, 레시틴 0.1-1 중량부 및 바닐린 0.01-0.4 중량부를 포함하는 화이트초콜릿을 준비하는 단계;
개다래열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 개다래열매를 전처리하는 단계; 전처리된 개다래열매를 꺼내어 통에 담고 개다래열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 개다래열매 발효액을 얻고, 여과된 개다래열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함하는 개다래열매 발효분말 및 개다래열매 발효액을 제조하는 단계;
아로니아 동결건조 분말 및 석류 동결건조 분말이 1:1의 중량비율로 혼합된 기능성 동결건조 분말을 제조하는 단계;
당귀, 울금, 박하, 생강, 인삼, 천마, 백출, 천궁 및 계피를 2:1:1:1:1:1:1:1:1의 중량비율로 혼합하여 제1 혼합물을 제조한 후, 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 제1 혼합물을 분쇄하여 분말화하는 단계; 분말화된 제1 혼합물을 105-115℃의 온도로 볶아주는 단계; 볶아진 제1 혼합물 90-110 중량부 및 증류수와 에탄올이 2:8의 부피비율로 혼합된 혼합용매 900-1100 중량부를 혼합한 후, 초음파공정으로 33-37℃의 온도에서 10-14시간 동안 추출액을 제조하는 단계; 및 상기 추출액을 감압농축 및 동결건조하는 단계;를 포함하는 기능성 추출물을 제조하는 단계;
밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 밀, 조, 찰수수, 검정콩, 귀리, 흑미, 찹쌀, 현미, 메밀 및 대두를 2:1:2:2:0.5:0.5:0.5:0.5:0.5:0.5의 중량비율로 혼합하여 제2 혼합물을 제조하고, 상기 제2 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 제2 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 제3 혼합물을 제조하는 단계; 상기 제3 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 제3 혼합물을 여과하고, 여과되어 얻어지는 곡류를 건조시킨 후 분쇄하는 단계;를 포함하는 곡류 발효분말을 제조하는 단계;
상기 화이트컴파운드 83-87 중량부, 상기 화이트초콜릿 0.5-4 중량부 및 상기 개다래열매 발효액 0.3-3 중량부를 반응기에 넣고, 48-52℃의 온도로 중탕 가열하는 단계;
상기 중탕 가열하는 반응기에 상기 개다래열매 발효분말 0.5-4 중량부, 상기 기능성 동결건조 분말 0.2-2 중량부, 상기 기능성 추출물 0.2-2 중량부 및 상기 곡류 발효분말 5-9 중량부를 투입하고 교반하여 초콜릿 혼합물을 제조하는 단계;
상기 초콜릿 혼합물을 몰드에 주입하고 성형 및 냉각하는 단계; 및
상기 성형 및 냉각된 초콜릿 혼합물에 상기 곡류 발효분말 0.3-3 중량부 및 녹차분말 0.3-3 중량부를 도포하는 단계;를 포함하는 초콜릿의 제조방법.Prepare a white compound containing 40-44 parts by weight of white sugar, 28-32 parts by weight of vegetable oil, 13-17 parts by weight of whey powder, 10-14 parts by weight of skim milk powder, 0.2-2.2 parts by weight of lecithin and 0.01-0.5 parts by weight of vanillin. doing;
Preparing white chocolate containing 47-48 parts by weight of white sugar, 28-32 parts by weight of cocoa butter, 20-24 parts by weight of whole milk powder, 0.1-1 part by weight of lecithin and 0.01-0.4 parts by weight of vanillin;
After mixing 33-37 parts by weight of lychee fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear and 53-57 parts by weight of water, and then boiling for 28-32 minutes at a temperature of 98-100 ° C. step; Taking out the pretreated kiwi fruit, putting it in a barrel, adding sugar 1.4 to 1.6 times the weight of the kiwi fruit, and fermenting it for 3 to 6 months; and fermenting and then filtering to obtain a fermented candied fruit, pulverizing the filtered candied fruit, and then roasting at a temperature of 98-100° C.
Preparing a functional lyophilized powder in which aronia lyophilized powder and pomegranate lyophilized powder are mixed at a weight ratio of 1:1;
After preparing a first mixture by mixing angelica, turmeric, mint, ginger, ginseng, cheonma, baekchul, cnidium, and cinnamon in a weight ratio of 2: 1: 1: 1: 1: 1: 1: 1, 0.095 steaming at a pressure of -0.105 MPa and a temperature of 230-250°C for 50-70 minutes, and drying at a temperature of 45-55°C for 280-320 minutes; pulverizing the steamed and dried first mixture into powder; Roasting the powdered first mixture at a temperature of 105-115 ° C; After mixing 90-110 parts by weight of the roasted first mixture and 900-1100 parts by weight of a mixed solvent in which distilled water and ethanol were mixed in a volume ratio of 2:8, ultrasonic processing was performed at a temperature of 33-37 ° C for 10-14 hours. preparing an extract; Preparing a functional extract comprising; and concentrating and lyophilizing the extract under reduced pressure;
Wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans are washed, and then put into a sterilizer and sterilized at a temperature of 123-127 ° C.; A second mixture by mixing sterilized wheat, millet, millet, black beans, oats, black rice, glutinous rice, brown rice, buckwheat and soybeans in a weight ratio of 2: 1: 2: 2: 0.5: 0.5: 0.5: 0.5: 0.5: 0.5 preparing and roasting the second mixture at a temperature of 98-100 ° C; Preparing a third mixture by mixing 98-102 parts by weight of the roasted second mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the third mixture into a constant temperature fermentation tank and fermenting it at a temperature of 40-44 ° C. for 22-26 hours; Preparing a fermented grain powder comprising; and filtering the third mixture after fermentation, drying the filtered grain and then pulverizing the resulting grain;
Putting 83-87 parts by weight of the white compound, 0.5-4 parts by weight of the white chocolate, and 0.3-3 parts by weight of the fermented lychee fruit fermented liquid into a reactor, and heating in water bath at a temperature of 48-52 ° C;
0.5-4 parts by weight of the fermented hazelnut fruit powder, 0.2-2 parts by weight of the functional freeze-dried powder, 0.2-2 parts by weight of the functional extract, and 5-9 parts by weight of the fermented cereal powder were added to the reactor heated with water bath, and stirred. preparing a chocolate mixture;
Injecting the chocolate mixture into a mold, molding and cooling; and
Applying 0.3-3 parts by weight of the fermented cereal powder and 0.3-3 parts by weight of green tea powder to the molded and cooled chocolate mixture.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20220116815 | 2022-09-16 | ||
| KR1020220116815 | 2022-09-16 | ||
| KR1020220133836A KR102515520B1 (en) | 2022-09-16 | 2022-10-18 | Functional chocolate manufacturing method using local specialties |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220133836A Division KR102515520B1 (en) | 2022-09-16 | 2022-10-18 | Functional chocolate manufacturing method using local specialties |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102515523B1 true KR102515523B1 (en) | 2023-03-29 |
Family
ID=85799955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220134106A KR102515523B1 (en) | 2022-09-16 | 2022-10-18 | Chocolate manufacturing method for improving menstrual syndrome |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102515523B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040018117A (en) * | 2002-08-23 | 2004-03-02 | 주식회사 팬제노믹스 | Health food comprising the extract of Actinidia arguta and related species for the prevention and improvement of allergic disease and non-allergic inflammatory disease |
| KR20150069273A (en) * | 2013-12-13 | 2015-06-23 | 주식회사 밥스누 | Sugar Free Chocolate Comprising Actinidia Arguta Extract |
| KR20160110235A (en) * | 2015-03-12 | 2016-09-21 | 박재철 | Actinidia arguta chocolate and its manufacturing method |
| KR20200069739A (en) * | 2018-12-07 | 2020-06-17 | 충북대학교 산학협력단 | Novel compounds derived from leaves of Actinidia arguta and Anti-inflammatory use thereof |
-
2022
- 2022-10-18 KR KR1020220134106A patent/KR102515523B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040018117A (en) * | 2002-08-23 | 2004-03-02 | 주식회사 팬제노믹스 | Health food comprising the extract of Actinidia arguta and related species for the prevention and improvement of allergic disease and non-allergic inflammatory disease |
| KR20150069273A (en) * | 2013-12-13 | 2015-06-23 | 주식회사 밥스누 | Sugar Free Chocolate Comprising Actinidia Arguta Extract |
| KR20160110235A (en) * | 2015-03-12 | 2016-09-21 | 박재철 | Actinidia arguta chocolate and its manufacturing method |
| KR20200069739A (en) * | 2018-12-07 | 2020-06-17 | 충북대학교 산학협력단 | Novel compounds derived from leaves of Actinidia arguta and Anti-inflammatory use thereof |
Non-Patent Citations (1)
| Title |
|---|
| Culinary Science & Hospitality Research, Vol. 22, pp. 125-135 (2016.)* * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101177245B1 (en) | Dietary supplement containing fermented rice bran of brown rice and manufacturing method thereof | |
| KR100549286B1 (en) | Manufacturing method for traditional rice wine flavoring with citrus junos | |
| KR20210051134A (en) | Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof | |
| KR100733841B1 (en) | A health supportinkg food and it's makinkg method for corpulence | |
| KR100932658B1 (en) | Grape chocolates compound and process for preparation of grape chocolates | |
| KR101896213B1 (en) | the manufacture method of fermented liquor of strengthened nature of a drug using liquefied fertilizer for plant growth and the granule product therewith and the manufacture method of fermented food with fermented liquor | |
| KR100867209B1 (en) | The herbal jujube-red pepper paste of manufacturing method and its composition | |
| KR20210059903A (en) | Method for manufacturing of kudzu vine mixed concentrate containing yam | |
| KR102515523B1 (en) | Chocolate manufacturing method for improving menstrual syndrome | |
| KR102515520B1 (en) | Functional chocolate manufacturing method using local specialties | |
| KR101793230B1 (en) | Manufacturing method of Beverage using Rice Bran | |
| KR101697333B1 (en) | Dry anchovy impregnated by berries and manufacturing method thereof | |
| KR102330369B1 (en) | A Preparation Method of Chip-cookie Having Cacao Bean | |
| KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
| KR101037572B1 (en) | Powder manufacturing process using rind and pip of rubus coreanus | |
| KR100997256B1 (en) | Producing Method for Traditional Handmade Rice Cakes Using Schisandra chinensis and Curcuma longa Linne of Herbs | |
| KR102107424B1 (en) | Fermented pumpkin tea and manufacturing method thereof | |
| KR100722971B1 (en) | A method for manufacturing a soybean paste including codonopsis lanceolata and a soybean paste thereof | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| KR20170127671A (en) | A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure | |
| KR101951483B1 (en) | Manufacturing Method of Soy Bean Paste using Wood-cultivated Ginseng | |
| KR20070095584A (en) | Red ginseng cheongkukjang | |
| KR102674673B1 (en) | Method for blending composite coffee beans including Brazilian Cerrado coffee beans and Ethiopian Yirgacheffe coffee beans | |
| KR102581337B1 (en) | Manufacturing method of vegetable puree using water solution containing fermented herbal medicine | |
| KR102181795B1 (en) | Manufacturing method of Fermented coffee bean and Fermented coffee bean manufactured by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |