KR20110059066A

KR20110059066A - Manufacturing method of black garlic chocolate

Info

Publication number: KR20110059066A
Application number: KR1020090115681A
Authority: KR
Inventors: 유미경
Original assignee: 유미경
Priority date: 2009-11-27
Filing date: 2009-11-27
Publication date: 2011-06-02

Abstract

The present invention relates to a black garlic chocolate manufacturing method, after removing the outer skin and the inner skin of garlic, heat-treated for 20 to 60 hours at 70 ~ 90 ℃, humidity 50 ~ 95% at 30 ~ 50 ℃ 300 ~ 460 hours low temperature Black garlic production process of aging to supply moisture at 45-70 ° C. for 40-70 hours and to dry it with 14-60% moisture content to make fermented aged garlic; A piece of black garlic prepared by the black garlic manufacturing process as it is put in a solution of any one selected from 25 ~ 35 ℃ dark chocolate, milk chocolate and white chocolate evenly coated the chocolate skin and then dried at 10 ℃ or less for 3 hours It is characterized by comprising a molding step.

Black garlic, chocolate, manufacturing method

Description

Manufacturing method of black garlic chocolate

The present invention relates to a method of manufacturing black garlic chocolate, and more particularly, to a method of manufacturing black garlic chocolate by aging garlic to make black garlic and manufacturing chocolate using the same.

The present invention relates to a method of manufacturing black garlic chocolate, the general milky white garlic is already good for food promotion, fatigue recovery and good health, such as lowering cholesterol and improving stamina, and is widely used as a flavoring material in food, but due to the specific toxicity and smell of garlic It was not widely used in popular tastes and was limited to spices or side dishes.

Compared to raw garlic, black garlic is matured to remove the toxicity and smell of normal milky raw garlic and become black in color. It has an antioxidant function and has high water solubility and fast absorption in the body compared to raw garlic.

Since black garlic is reduced in volatile sulfur compounds that cause garlic odor through the ripening process of raw garlic, it is characteristic of fermented aged garlic that has a garlic odor that vibrates from the body after eating. It has no irritating taste and unpleasant smell peculiar to garlic, and its preference is higher than general garlic.

The present invention is to overcome the above-mentioned conventional problems, an object of the present invention is to reduce the volatile sulfur compounds that cause the garlic odor through the ripening of general garlic, high water solubility and fast absorption in the body with high functionality and high palatability It is to provide a method of manufacturing black garlic chocolate that can be ingested at the same time good ingredients of black garlic while ingesting chocolate added to chocolate.

In order to achieve the above technical problem, the present invention provides a method of manufacturing black garlic chocolate, after removing the outer skin and the inner skin of garlic, heat treatment for 20 to 60 hours at 70 ~ 90 ℃, humidity at 50 ~ 95% at 30 ~ 50 ℃ Black garlic manufacturing process of fermenting aged garlic by low temperature aging for 300 to 460 hours to supply water at 45 to 70 ° C. for 40 to 70 hours and drying to 14 to 60% moisture content; A piece of black garlic prepared by the black garlic manufacturing process as it is, put in a solution of any one selected from 25 ~ 35 ℃ dark chocolate, milk chocolate and white chocolate evenly coated chocolate coat and dried for 3 hours at 10 ℃ or less It is characterized by comprising an outer shell forming process.

In addition, between the black garlic manufacturing process and the chocolate skin forming process, the grinding step of grinding the black garlic passed through the black garlic manufacturing process to a size of 0.3 ~ 1cm; A ganache manufacturing process of preparing ganache by mixing one of selected from dark chocolate, milk chocolate, and white chocolate with milk chocolate and fresh cream to the crushed black garlic; It is preferred that the prepared ganache further comprises a ganache drying step of drying by cooling in about 5 to 6 hours at 10 ℃ or less in a mold for making a shape.

In addition, between the black garlic production process and the chocolate skin forming process, the black garlic extract manufacturing process extracted by weighing 300 g of black garlic passed through the black garlic manufacturing process in 10 liters of water at 82 ℃ 48 ~ 72 hours; A ganache manufacturing process of preparing ganache by mixing one selected from dark chocolate, milk chocolate, and white chocolate with milk chocolate and fresh cream to the black garlic extract; Put the prepared ganache in the mold making shape, characterized in that it further comprises a ganache drying process for cooling by drying for about 5-6 hours at 10 ℃ or less.

Meanwhile, the method of manufacturing black garlic chocolate is heat treated for 20 to 60 hours at 70 to 90 ° C. after removing the outer skin and the inner skin of garlic, and aged at low temperature at 30 to 50 ° C. for 300 to 460 hours at a humidity of 50 to 95%. Black garlic production process for supplying water at 70 ℃ for 40 ~ 70 hours and drying the moisture content of 14 ~ 60% to make fermented aged garlic; A grinding step of grinding the black garlic, which has been subjected to the black garlic manufacturing process, to a size of 0.3 to 1 cm; A ganache manufacturing process of preparing ganache by mixing one of selected from dark chocolate, milk chocolate, and white chocolate with milk chocolate and fresh cream to the crushed black garlic; Putting a selected solution of any one of 25-35 ° C. dark chocolate, milk chocolate and white chocolate into a chocolate mold for shaping the shape to evenly coat the chocolate skin and drying at 10 ° C. or less for 3 hours; And separating the chocolate from the mold by filling the chocolate shell with the ganache and then coating the chocolate shell with a dark chocolate, milk chocolate and white chocolate solution and drying at 10 ° C. or less for 3 hours. Characterized in that made.

Meanwhile, the method of manufacturing black garlic chocolate is heat-treated at 70-90 ° C. for 20-60 hours after removing the outer skin and the inner skin of garlic, and 45-95 ° C. with 50-95% humidity at 300-50 ° C. for 300-460 hours at low temperature. Black garlic production process for supplying water at 70 ℃ for 40 ~ 70 hours and drying the moisture content of 14 ~ 60% to make fermented aged garlic; The black garlic extract manufacturing process extracted by putting the black garlic passed through the black garlic production process in 10 liters of water and weighed in a hot water bath at 82 ° C. for 48-72 hours; A ganache manufacturing process of preparing ganache by mixing one selected from dark chocolate, milk chocolate, and white chocolate with milk chocolate and fresh cream to the black garlic extract; Putting a solution selected from 25-35 ° C. dark chocolate, milk chocolate and white chocolate into a chocolate mold to shape a shape and coating the chocolate skin evenly and drying at 10 ° C. or less for 3 hours; And separating the chocolate from the mold by filling the chocolate shell with the ganache and then coating the chocolate shell with a dark chocolate, milk chocolate and white chocolate solution and drying at 10 ° C. or less for 3 hours. Characterized in that made.

The method of manufacturing black garlic chocolate according to the present invention has the effect of providing a functional taste food that anyone can enjoy by incorporating in the delicious taste food chocolate by reducing the toxicity and fundamental odor through ripening the components of healthy garlic. .

Hereinafter, a method of manufacturing black garlic chocolate according to the present invention will be described in detail with reference to the accompanying drawings. In order to reduce the volatile sulfur compounds that cause the smell of garlic and to add black garlic having high water solubility and fast absorption in the body to chocolate having high palatability, an example is as follows.

(a) black garlic manufacturing process

For the manufacture of black garlic, the outer skin and inner skin of garlic are removed and the garlic is heat-treated at 70-90 ° C. for 20-60 hours. Next, after low temperature aging at 30 ~ 50 ℃ for 300 ~ 460 hours with 50 ~ 95% humidity, it is dried for 40 ~ 70 hours at 45 ~ 70 ℃ and dried until 14 ~ 60% water content. To make black garlic, a fermented aged garlic.

(b) black garlic grinding process

The pieces of black garlic aged as described above (herein, 'flake garlic' refers to a state in which a piece of garlic is not cut or pulverized while peeling the outer skin and the inner skin from the side garlic). It may be used in the chocolate skin forming process, or may be used by cutting or crushing pieces of garlic to a certain size. The size of the ground is preferably 0.3 to 1 cm.

(c) Black Garlic Extract Manufacturing Process

Chocolate may be prepared by making the black garlic aged as described above as an extract. The black garlic extract is prepared by putting 300 g of aged garlic in 10 liters of water and dehumidifying it for 48 to 72 hours at 82 ℃.

(d) Ganache manufacturing process

Dark chocolate, white chocolate, milk chocolate and fresh cream are mixed with black garlic ground in (b) or black garlic extract of (c) to prepare ganache. In the method for producing ganache, milk chocolate and fresh cream are always included, and one of dark chocolate, white chocolate, and milk chocolate is further selected.

Ganache using crushed black garlic is prepared by mixing 15 g of crushed black garlic with 100 g of dark chocolate, 50 g of milk chocolate and 30 g of fresh cream. Prepared by mixing with 30 g.

Here, in preparing the ganache, instead of 100 g of dark chocolate, 100 g of white chocolate or 100 g of milk chocolate may be mixed.

(e) Ganache drying process

The prepared ganache is placed in a mold for making a shape and dried by cooling for 5 to 6 hours at 10 ° C. or less.

(f) Chocolate skin forming process

Put the dried ganache or crushed black garlic in a solution of any one of dark chocolate, white chocolate and milk chocolate at 25-32 ° C. to coat the chocolate skin and dry it for 3 hours at 10 ° C. or less. Mold chocolate shells in ganache.

(g) chocolate mold process

A chocolate mold is formed in a shape of any one of 25 ~ 32 ℃ of dark chocolate, white chocolate and milk chocolate, evenly coated the chocolate shell and dried under 10 ℃ for 3 hours to make a chocolate mold.

(h) chocolate separation process

Fill the chocolate shell (g) with the ganache of (d), coat the chocolate shell with any one of dark chocolate, white chocolate, and milk chocolate, and dry for 3 hours at 10 ℃ or less. Separate the chocolate from.

For example, the black garlic chocolate manufacturing process according to the present invention through the above manufacturing process will be described in detail.

Example 1

Remove the outer skin and inner skin of garlic and heat-process the garlic at 70 ℃ for 30 hours. Next, after low temperature aging at 65 ° C. for 350 hours at 65 ° C., moisture was supplied at 60 ° C. for 60 hours, and dried until the water content was 30% to make black garlic, a fermented aged garlic. The prepared black garlic is separated into pieces and subjected to (f) chocolate skin forming process. That is, pieces of garlic were put in a dark chocolate solution at 30 ° C. to coat the chocolate skin evenly, and then dried and dried at 10 ° C. or less for 3 hours to prepare black garlic chocolate.

Example 2

After removing the outer skin and the inner skin of garlic, heat-treated at 75 ℃ for 45 hours, and aged at low temperature for 35 hours at 35 ℃ with 70% humidity to supply moisture at 55 ℃ for 50 hours and dried to 45% moisture content. Black garlic is made of aged garlic. The prepared black garlic was pulverized to a size of 0.5 cm, as in (b) black garlic grinding process, and then (d) 15 g of black garlic ground according to the ganache manufacturing process was mixed with 100 g of dark chocolate, 50 g of milk chocolate, and 30 g of fresh cream to prepare ganache. The prepared ganache was placed in a mold for making a shape and cooled by drying for about 5 hours at 10 ° C. or less ((e) ganache drying step). As such, the dried ganache was uniformly coated in a dark chocolate solution at 28 ° C. according to the (f) chocolate skin molding process, and then dried and dried at 10 ° C. or less for 3 hours to prepare black garlic chocolate.

Example 3

After removing the outer skin and the inner skin of garlic, heat-treated at 82 ℃ for 60 hours, matured at 95% humidity at 50 ℃ for 460 hours at low temperature to supply moisture at 70 ℃ for 70 hours and dried to 60% moisture content Black garlic is made of aged garlic. The prepared black garlic (c) black garlic extract As in the manufacturing process, 300 g of black garlic was added to 10 l of water, and the black garlic extract was prepared in a hot water bath at 82 ° C. for 72 hours. Make black garlic extract and (d) mix ganache extract 30ml with dark chocolate 100g, milk chocolate 50g and fresh cream 30g according to the ganache manufacturing process, prepare ganache, and put the prepared ganache into the mold to make shape. It cooled by -6 hours and dried ((e) Kanashu drying process). As described above, the dried ganache was uniformly coated in a 32 ° C. dark chocolate solution by the (f) chocolate skin molding step, and then dried and dried at 10 ° C. or less for 3 hours to prepare black garlic chocolate.

Example 4

After removing the outer skin and the inner skin of garlic, heat-treated at 85 ℃ for 50 hours, aged at low temperature at 45 ℃ for 420 hours at 45 ℃ with humidity 80% to supply water for 55 hours at 65 ℃ and dried to 50% moisture content Black garlic is made of aged garlic. The prepared black garlic was ground to a size of 0.8 cm, as in (b) black garlic grinding process, and then (d) 15 g of black garlic ground according to the ganache manufacturing process was mixed with 100 g of white chocolate, 50 g of milk chocolate, and 30 g of fresh cream to prepare ganache. . Put the dark chocolate solution at 35 ° C. into the chocolate mold for shaping the shape, evenly coat the chocolate shell, and dry it for 3 hours at 10 ° C. or lower. After drying for 3 hours below, the chocolate was separated from the mold to prepare black garlic chocolate.

Example 5

After removing the outer skin and the inner skin of garlic, heat-treated at 75 ℃ for 52 hours, aged at 40 ℃ for 410 hours at 40 ℃ with humidity 60% to supply moisture at 60 ℃ for 65 hours and dried to 55% moisture content Black garlic is made of aged garlic. (C) Black garlic extract was prepared by adding 300 g of black garlic to 10 liters of water and decanting in a water bath at 82 ° C for 48-72 hours, as in the manufacturing process of black garlic extract, and 30 ml of black garlic extract was weighed by 100 g of dark chocolate, 50 g of milk chocolate, and Ganache was prepared by mixing with 30 g of fresh cream, and the white chocolate solution at 30 ° C. was put in a chocolate mold for shaping the shape, and the chocolate skin was evenly coated and dried at 10 ° C. or below for 3 hours. After filling the ganache in the molded chocolate shell, the chocolate skin was evenly coated with a white chocolate solution, dried at 10 ° C. or lower for 3 hours, and then separated from the mold to prepare black garlic chocolate.

What has been described above is just one embodiment for carrying out the method of manufacturing black garlic chocolate according to the present invention, the present invention is not limited to the above-described embodiment, the subject matter of the present invention as claimed in the following claims Without departing from the scope of the present invention, any person having ordinary skill in the art will have the technical spirit of the present invention to the extent that various modifications can be made.

Claims

After removing the outer skin and the inner skin of garlic, heat-treated at 70-90 ℃ for 20-60 hours, and 50-95% humidity 40-70 hours at 45-70 ℃ by low temperature aging at 30-50 ℃ for 300-460 hours. Black garlic production process to supply fermented water and dry it to 14 to 60% moisture content to make fermented ripened garlic;

A piece of black garlic prepared by the black garlic manufacturing process as it is put in a solution of any one selected from 25 ~ 35 ℃ dark chocolate, milk chocolate and white chocolate evenly coated the chocolate skin and then dried at 10 ℃ or less for 3 hours Black garlic chocolate manufacturing method comprising a molding step.

The method of claim 1,

Between the black garlic manufacturing process and the chocolate skin forming process,

A grinding step of grinding the black garlic, which has been subjected to the black garlic manufacturing process, to a size of 0.3 to 1 cm;

A ganache manufacturing process of preparing ganache by mixing one of selected from dark chocolate, milk chocolate, and white chocolate with milk chocolate and fresh cream to the crushed black garlic;

Black ganache chocolate manufacturing method characterized in that it further comprises a ganache drying step of putting the prepared ganache in a mold to form a shape and cooled by drying at about 10 ℃ or less for about 5-6 hours.

The method of claim 1,

The black garlic extract manufacturing process extracted by putting the black garlic passed through the black garlic production process in 10 liters of water and weighed in a hot water bath at 82 ° C. for 48-72 hours;

A ganache manufacturing process of preparing ganache by mixing one selected from dark chocolate, milk chocolate, and white chocolate with milk chocolate and fresh cream to the black garlic extract;

Black ganache chocolate manufacturing method characterized in that it further comprises a ganache drying step of putting the prepared ganache in a mold to form a shape and cooled by drying for about 5-6 hours at 10 ℃ or less.

After removing the outer skin and inner skin of garlic, heat-treat at 70 ~ 90 ℃ for 20 ~ 60 hours, and aging at low temperature of 50 ~ 95% for 30 ~ 50 ℃ for 300 ~ 460 hours at 45 ~ 70 ℃ for 40 ~ 70 hours. Black garlic production process to supply fermented water and dry it to 14 to 60% moisture content to make fermented ripened garlic;

Putting a selected solution of any one of 25-35 ° C. dark chocolate, milk chocolate and white chocolate into a chocolate mold for shaping the shape to evenly coat the chocolate skin and drying at 10 ° C. or less for 3 hours; And

Filling the chocolate shell with the ganache and then coating the chocolate shell with a dark chocolate, milk chocolate and white chocolate solution, drying at 10 ° C. or less for 3 hours, and then separating the chocolate from the mold. Black garlic chocolate manufacturing method characterized in that.

Putting a solution selected from 25-35 ° C. dark chocolate, milk chocolate and white chocolate into a chocolate mold to shape a shape and coating the chocolate skin evenly and drying at 10 ° C. or less for 3 hours; And

After the chocolate shell is filled with the ganache, the chocolate shell is uniformly coated with a dark chocolate, milk chocolate and white chocolate solution, dried at 10 ° C. or less for 3 hours, and then separated from the mold. Black garlic chocolate manufacturing method characterized in that.