KR20090111095A - method for manufacturing chocolate containing a component of ginseng steamed red - Google Patents
method for manufacturing chocolate containing a component of ginseng steamed red Download PDFInfo
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- KR20090111095A KR20090111095A KR1020080036680A KR20080036680A KR20090111095A KR 20090111095 A KR20090111095 A KR 20090111095A KR 1020080036680 A KR1020080036680 A KR 1020080036680A KR 20080036680 A KR20080036680 A KR 20080036680A KR 20090111095 A KR20090111095 A KR 20090111095A
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- red ginseng
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 241000208340 Araliaceae Species 0.000 title description 13
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 title description 13
- 235000008434 ginseng Nutrition 0.000 title description 13
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000012141 concentrate Substances 0.000 claims description 23
- 239000000047 product Substances 0.000 claims description 15
- 239000011812 mixed powder Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 abstract description 30
- 238000000465 moulding Methods 0.000 abstract description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 5
- 229930182490 saponin Natural products 0.000 abstract description 5
- 150000007949 saponins Chemical class 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 229930182494 ginsenoside Natural products 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000009702 cancer cell proliferation Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
Classifications
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- 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
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/2124—Ginseng
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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 홍삼 성분을 함유한 초콜릿의 제조방법에 관한 것으로서, 특히 소아, 청소년 및 여성들이 인체에 유익한 홍삼 성분을 쉽게 섭취할 수 있도록 하기 위하여 홍삼농축액을 함유하는 초콜릿을 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing chocolate containing red ginseng components, and more particularly, to a method of manufacturing chocolate containing red ginseng concentrate in order to enable children, adolescents and women to easily consume red ginseng components beneficial to the human body.
인삼은 보통 4~6년 재배 후 밭에서 캐내는데 채굴한 상태의 인삼을 수삼이라고 하며 건조하지 않았기 때문에 생삼이라고도 한다. 수삼은 보통 75%내외의 수분을 함유하고 있어 채굴된 상태 그대로는 장기간의 저장이 어렵고 유통 과정중에 부패하거나 손상이 일어나기 쉽다. 이러한 수삼의 껍질을 벗기고 건조한 것을 백삼이라고 하며, 4∼6년근 수삼을 정선하여 껍질을 벗기지 않은 상태로 채증기로 쪄서 건조시킨 담황갈색 또는 적갈색의 인삼을 홍삼이라 한다.Ginseng is usually harvested in the field after 4-6 years of cultivation. The mined ginseng is called ginseng, and it is also called raw ginseng because it is not dried. Fresh ginseng usually contains about 75% water, which is difficult to store for a long time as it is mined, and is susceptible to decay or damage during distribution. Peeled and dried ginseng of this ginseng is called white ginseng, ginseng brown or red-brown ginseng that is dried by steaming in the state without peeling the selected 4 ~ 6 years old ginseng is called red ginseng.
홍삼은 단순히 인삼을 장기간 보관하기 위한 장점 뿐만 아니라, 제조 공정중에 우리 몸에 유익한 여러 가지 새로운 생리활성성분들이 생성된다. 홍삼제조과정에서는 진세노사이드의 열분해에 의한 부분적인 분자구조의 변화로 인하여 여러 가지 특이한 유익 성분이 생기게 되는데, 이중 대표적인 것이 말톨(Maltol)과 진세노 사이드(Ginsenoside Re3)를 비롯한 8종의 특이 성분이다. 홍삼에 함유된 말톨은 노화억제기능을 갖고, 진세노사이드는 암세포증식억제 및 항종양의 기능을 갖고 있는 것으로 여러 연구 자료에서 입증되고 있다.Red ginseng not only has the advantage of long-term storage of ginseng, but also a number of new bioactive components that are beneficial to our bodies are produced during the manufacturing process. In the process of manufacturing red ginseng, there are several specific beneficial components due to the partial molecular structure change by the thermal decomposition of ginsenosides. to be. Maltol contained in red ginseng has anti-aging function, and ginsenoside has been shown to have cancer cell proliferation and anti-tumor function.
인체에 유익한 홍삼은 쓴맛이 있는 사포닌성분을 함유하고 있어서 복용할 때 특유의 쓴맛이 구강내에 장시간 유지되므로, 이러한 단점을 개선하기 위하여 홍삼추출액을 음료수에 첨가하는 방법이 많이 이용되고 있으나 홍삼 함유 음료수는 약용으로 인식되어 소아, 청소년 및 여성들이 복용을 기피하는 문제점이 있었다. Red ginseng, which is beneficial to the human body, contains saponin, which has a bitter taste, so the unique bitter taste is maintained in the mouth for a long time when it is taken. Therefore, in order to alleviate these disadvantages, the method of adding red ginseng extract to beverages is often used. Recognized as medicinal, children, adolescents and women had a problem of avoiding taking.
본 발명은 이러한 문제점을 개선하기 위한 것으로, 소아, 청소년 및 여성들이 즐겨 애용하는 초콜릿에 홍삼 추출액을 함유하여 홍삼의 유효 성분인 사포닌등 이 부담이 없이 쉽게 복용할 수 있는 홍삼 성분을 함유한 초콜릿의 제조방법을 제공하는 데 그 목적이 있다.The present invention is to improve such a problem, containing the red ginseng extract in the chocolate favorite children, adolescents and women favorite saponin of the red ginseng can be easily taken without burden such as saponin active ingredient of the red ginseng The purpose is to provide a manufacturing method.
이와 같은 목적을 수행하기 위한 본 발명은,The present invention for performing such an object,
밀가루와 전분을 중량 대비 1 : 1의 비율로 골고루 혼합하여 혼합분을 제조하고, 혼합분의 수분함량이 혼합분 중량 대비 약 13% 의 수분을 8%가 되도록 건열을 가하여 건조한 다음 1~10cm의 두께를 가지도록 평평한 평판을 만들고, 평판위에 형틀을 이용하여 다수의 형체를 찍는 성형틀을 제조하는 제 1 과정; 최종 홍삼초콜릿 제품의 중량대비 설탕 40~60중량%와 물 2~10중량%를 고르게 혼합한 설탕물을 동그 릇에 투입하고 중간불로 120℃까지 끊인 다음 정지하고, 설탕물의 온도가 100℃가 되도록 식힌 다음 최종 홍삼 초콜릿 제품의 중량대비 홍삼농축액 0.1~10중량%와 증류수 10~50중량%를 고르게 혼합한 혼합액을 투입하여 홍삼 농축액 함유액을 제조 하는 제 2 과정; 제 2 과정에서 제조된 홍삼 농축액을 제1 과정에서 제조된 성형틀에 붓고 상온(20℃)에서 12시간 정도 경화시켜 홍삼 초콜릿 제품의 외관을 형성시킨 다음, 성형틀로부터 이탈시켜 이탈 시킨 외관에 최종 초콜릿 제품의 중량대비 5~50중량%의 액상의 초콜릿을 코팅하여 최종 제품을 완성하는 제 3과정을 포함한다. Flour and starch are mixed evenly in a ratio of 1: 1 to weight, to prepare a mixed powder, and dried by applying dry heat so that the moisture content of the mixed powder is about 13% water by weight of the mixed powder to 8% A first process of making a flat plate having a thickness and manufacturing a plurality of molds by using a mold on the flat plate; Put sugar water mixed evenly with 40 ~ 60% sugar and 2 ~ 10% water by weight of the final red ginseng chocolate product in a copper bowl, cut to 120 ℃ on medium heat, and stop. After cooling, a second process of preparing a red ginseng concentrate-containing solution by adding a mixture of red ginseng concentrate 0.1-10% by weight and distilled water 10-50% by weight to the weight of the final red ginseng chocolate product; The red ginseng concentrate prepared in the second process is poured into the mold prepared in the first process and cured at room temperature (20 ° C) for about 12 hours to form the appearance of the red ginseng chocolate product. Coating a liquid chocolate of 5 to 50% by weight relative to the weight of the chocolate product includes a third step of completing the final product.
본 발명에 따른 홍삼 농축액 함유 초콜릿은 초콜릿과 설탕의 단맛과 홍삼의 사포닌 성분으로 인한 쓴맛이 상쇄되어 완화되므로 유아나 청소년이 쉽게 먹을 수 있으며, 홍삼 농축액을 초콜릿 내부에 주입하는 방법이 아니라 공정이 복잡하지 않고 다량생산이 가능하며 자동화 공정을 가질 수 있고 쉽게 제조가 가능하여 경제적이다. The red ginseng concentrate-containing chocolate according to the present invention can be easily eaten by infants and adolescents because the sweetness of chocolate and sugar and the bitterness of saponin components of red ginseng are alleviated, and the process is complicated, not the method of injecting the red ginseng concentrate into the chocolate. It is economical because it can be mass-produced without the need for an automated process and can be easily manufactured.
본 발명은 홍삼농축액을 일정비율로 증류수에 혼합한 홍삼추출액을 설탕의 물리적인 성질 결정화를 이용하여 성형하고 성형된 몸체에 초콜릿을 코팅하여 냉각하여 완성된다. The present invention is completed by molding the red ginseng extract liquid mixed with red ginseng concentrate in distilled water at a certain ratio using the crystallization of physical properties of sugar and coating the molded body with chocolate to cool.
이를 위하여 밀가루와 전분을 이용하여 홍삼 초콜릿을 성형하기 위한 성형틀을 제조한다. 성형틀은 밀가루와 전분을 중량 대비 1 : 1의 비율로 골고루 혼합하 여 혼합분을 제조하고, 혼합분의 수분함량이 혼합분 중량 대비 13%의 고유 수분을 수분함량이 8%이하가 되도록 건조한 다음 1~0cm의 두께를 가지도록 평평한 평판을 만들고, 평판위에 형틀을 이용하여 홍삼 초콜릿의 외부 모양을 위한 다수의 형체를 찍는다. To this end, a mold for molding red ginseng chocolate using flour and starch is prepared. The mold is made by mixing flour and starch evenly at a ratio of 1: 1 by weight, to prepare a mixed meal, and drying the water so that the moisture content of the mixed powder is 13% of the intrinsic moisture of the mixed powder to 8% or less. Next, make a flat plate to have a thickness of 1 ~ 0cm, using a mold on the plate to stamp a number of shapes for the external shape of the red ginseng chocolate.
여기서, 형틀을 건조된 혼합분 반죽에 찍어 완성한 홍삼 초콜릿의 외부 모양은 구형, 장방형, 삼각형, 오각형등 소비자가 선호하는 다수의 모양이 되도록 한다.Here, the outer shape of the finished red ginseng chocolate by dipping the mold into the dried mixed powder dough is to be a number of shapes that consumers prefer, such as sphere, rectangle, triangle, pentagon.
이와 같은 과정을 통하여 홍삼 초콜릿의 외부 모양을 결정할 성형틀이 완성되고 나면, 성형틀에 부어 고형화 시킬 홍삼 초콜릿의 원액을 제조한다. 원액은 최종 홍삼초콜릿 제품의 중량대비 설탕 40~60중량%와 물 2~10중량%를 고르게 혼합한 설탕물을 동(銅)그릇에 투입하고 중간불로 120℃까지 끊인 다음 정지하고, 설탕물의 온도가 100℃가 되도록 식힌 다음 최종 홍삼 초콜릿 제품의 중량대비 홍삼농축액 0.1~10중량%와 증류수 10~50중량%를 고르게 혼합한 혼합액을 투입하여 홍삼 농축액 함유액을 제조한다. After the molding frame to determine the external shape of the red ginseng chocolate through this process is completed, the stock solution of the red ginseng chocolate to be solidified by pouring into the mold. The stock solution is mixed with 40 ~ 60% by weight of sugar and 2 ~ 10% by weight of sugar to the copper bowl, cut to 120 ℃ on medium heat, and stopped. After cooling to 100 ° C, a red ginseng concentrate-containing liquid is prepared by adding a mixed solution of 0.1 to 10% by weight of red ginseng concentrate and 10 to 50% by weight of distilled water to the weight of the final red ginseng chocolate product.
여기서, 홍삼 농축액 함유액이 25℃가 되면 홍삼 농축액 함유액에 최종 홍삼초콜릿 제품의 중량대비 홍삼향을 0.5중량%이하 더 투입할 수 있다. 홍삼 농축액 함유액이 제조되면 밀가루와 전분을 이용하여 제조된 홍삼 초콜릿 제품의 형체가 다수개 형성된 성형틀에 홍삼농축액 함유액을 붓고 상온(20℃)에서 12시간 정도 경화시켜 홍삼 초콜릿 제품의 외관을 형성한다. 홍삼 초콜릿 제품의 외관은 홍삼 농축액 함유액을 성형틀에 붓고 12시간 정도 경화시키면 설탕이 경화되어 성형틀에 형성된 모양대로 외관이 형성된다. Here, when the red ginseng concentrate is 25 ℃, the red ginseng concentrate may be added to the red ginseng concentrate containing less than 0.5% by weight of red ginseng fragrance. When the red ginseng concentrate solution is prepared, the red ginseng concentrate solution is poured into a molding mold in which a large number of shapes of red ginseng chocolate products prepared using flour and starch are formed and cured at room temperature (20 ° C) for about 12 hours to improve the appearance of the red ginseng chocolate product. Form. The appearance of the red ginseng chocolate product is poured into the mold of the red ginseng concentrate and cured for about 12 hours to harden the sugar to form the appearance as formed on the mold.
상온에서 경화된 외관을 성형틀로부터 이탈시켜, 각 제품마다 최종 홍삼초콜릿 제품의 중량대비 5~50중량%의 액상의 초콜릿을 코팅하여 최종 제품을 완성한다. 액상의 초콜릿은 초콜릿, 코코아 버터 및 코코아를 혼합하여 35℃로 가열하여 제조한다. The appearance of the cured at room temperature is removed from the mold, and each product is coated with a liquid chocolate of 5 to 50% by weight relative to the weight of the final red ginseng chocolate product to complete the final product. Liquid chocolate is prepared by mixing chocolate, cocoa butter and cocoa by heating to 35 ° C.
이와 같은 제조방법에 의하여 제조된 홍삼 농축액 함유 초콜릿은 복용할 때 원료에 첨가한 홍삼 농축액도 동시에 먹을 수 있게 되는데 이때 초콜릿과 설탕의 단맛과 홍삼의 사포닌 성분으로 인한 쓴맛이 상쇄되어 완화되므로 유아나 청소년이 쉽게 먹을 수 있게 된다.The red ginseng concentrate containing chocolate prepared by the above method can be eaten at the same time as the red ginseng concentrate added to the raw material when taking it. This will make it easier to eat.
또한 홍삼 농축액을 초콜릿 내부에 주입하는 방법이 아니라 공정이 복잡하지 않고 쉽게 제조가 가능하여 경제적이다. In addition, the red ginseng concentrate is not a method of injecting the inside of the chocolate, but the process is not complicated and can be easily manufactured and economical.
이상에서 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하였으나, 본 발명은 이에 한정되는 것이 아니며 본 발명의 기술적 사상의 범위내에서 당업자에 의해 그 개량이나 변형이 가능하다.Although the preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, the present invention is not limited thereto and may be improved or modified by those skilled in the art within the scope of the technical idea of the present invention.
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