KR20130062001A - Sweet pumkin chocolate and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A manufacturing method of sweet pumpkin chocolate is provided to manufacture the sweet pumpkin chocolate by coating chocolate on sweet pumpkin in which the sweet taste is reduced due to steaming and drying. CONSTITUTION: After sweet pumpkin is washed and the skin is removed, sweet pumpkin flesh is steamed. The steamed sweet pumpkin flesh is molded into a form selected from the group consisting of dices, pills, and pellets. The molded sweet pumpkin flesh is dried to manufacture a sweet pumpkin core. A chocolate layer is coated on the outside of the sweet pumpkin core. The steaming is conducted at 95-100 deg. C for 30 minutes to 3 hours. The dice has the width, length, and height of 3cm or less. The pills and pellets have a diameter of 3cm or less. The drying is conducted by at least one method selected from the group consisting of drying in an oil bath under the reduced pressure, drying in an oil bath, drying with heat, and freezing drying. The sweet pumpkin core contains 1-5 weight% of moisture compared to the weight of the sweet pumpkin core through drying. [Reference numerals] (AA) Improve raw material; (BB) Measure the fixed amount according to the standard flowchart; (CC) Steam; (DD) Steam sweet pumpkin with a steaming use; (EE) Steaming condition : 90°C, 2hours; (FF) Shape; (GG) Square dice ,pallet or pill shaping; (HH) Dry; (II) Dry in an oil bath : 180°C, less than 1 hour; (JJ) Dry in a decompressing oil bath : 80°C, less than 2hours; (KK) Dry in a freezing condition : 20°C below zero, less than 72hours; (LL) Selection; (MM) Moisture less than 3~5%

Description

Sweet pumpkin chocolate and its manufacturing method {SWEET PUMKIN CHOCOLATE AND MANUFACTURING METHOD THEREOF}

The present invention relates to sweet pumpkin chocolate and a method for producing the same.

Chocolate is Theobroma cacao ) refers to processed cocoa raw materials (cocoa butter, cocoa mass, cocoa powder, etc.) obtained from the fruit of a tree by adding sugars, fats and oils, dairy products, foods or food additives. Cacao is one of the most foods high in polyphenols. Recently, there has been an increasing interest in the physiological activity of cacao polyphenols, leading to an increase in chocolate intake. Research has been reported to be effective in suppressing various diseases and symptoms such as cancer, cardiovascular disease, skin aging and dementia. In recent years, in order to improve the taste and flavor of chocolate or to impart functionality to the chocolate, citron powder is added to the chocolate to give the chocolate an effect such as an antioxidant effect and an allergic effect. In order to give the anti-cancer function and nourishing tonic function of garlic to chocolate, a technique of preparing garlic chocolate by treating garlic with hot water and then adding it to chocolate with honey has been attempted.

Meanwhile, pumpkin ( Cucurbita spp.) is divided into an annual herbaceous vine belonging to the night and in the Asian pumpkin (C. moschata), based Western pumpkin (C. maxima), Peru-based pumpkin (C. pepo). The sweet pumpkin that has recently been spotlighted as a health food in Korea is Cucurbita maxima Duch ), belonging to the Western pumpkin, high-yield crops with a small green color of about 1.5 kg, dark green skin, and dark yellow flesh is thick and dense. By weight, the pulp portion occupies 84%, the shell 10%, and the internal fibrous material 3.5%. The composition and content of free sugars, free amino acids, organic acids, and total carotenoids vary depending on the portion of the pumpkin. Sweet pumpkin has been cultivated in Korea since the late 90's and has a high content of β-carotene, especially vitamin A, carotenoids, various vitamins, calcium, sodium, and phosphorus-rich fiber. Is also high. In addition, pumpkins have a higher solid content than pumpkins, and are rich in essential amino acids such as arginine, tyrosine, cystine and aspartic acid, and unsaturated fatty acids such as oleic acid and linoleic acid. .

Sweet pumpkin has a wider range of application to climatic conditions than other fruits and vegetables, has a high potential for future production in climate windrows, and has good growth even at relatively high temperature differences, which is resistant to pests and requires little or no spraying of other chemicals necessary for growth. Because of its high value as a food, it has been spotlighted as an alternative crop, and its growing area is also increasing.

However, due to the physical characteristics of sweet pumpkin, it is not widely used because it has a short shelf life and has to be distributed in the mountains as a living organism when there is no special storage space after harvesting.

Korean Laid-Open Patent No. 2005-42283

In order to solve the above problems, the present invention provides a sweet pumpkin chocolate by coating a chocolate layer on the sweet pumpkin core prepared by steaming and molding sweet pumpkin pulp and drying, thereby reducing sweet taste due to steaming and drying sweet pumpkin It is an object of the present invention to provide a sweet pumpkin chocolate and a method for producing the same, wherein the chocolate is introduced into the chocolate coating to obtain a sweet pumpkin flavor and a unique chocolate flavor, taste and nutrition.

In order to solve the above object, the present invention comprises the steps of steaming sweet pumpkin flesh after removing the outer skin by washing the sweet pumpkin fruit; Molding the steamed sweet pumpkin flesh into one form selected from the group consisting of dice, rings and pellets; Drying the molded sweet pumpkin pulp to produce a sweet pumpkin core; And coating a chocolate layer on an outside of the sweet pumpkin core.

In one embodiment of the present invention, the steaming may be made for 30 minutes to 3 hours at 95 to 100 ℃.

In one embodiment of the present invention, the die has a length of less than 3cm in the width, length and height, the ring and pellet may have a diameter of 3cm or less.

In one embodiment of the present invention, the drying may be one or more selected from the group consisting of melt drying, reduced pressure drying, hot air drying and freeze drying.

In one embodiment of the present invention, the sweet pumpkin core may contain 1 to 5% by weight of moisture relative to the weight of the sweet pumpkin core by drying.

In one embodiment of the present invention, the chocolate may be one or more selected from the group consisting of dark chocolate, sweet chocolate, milk chocolate, family milk chocolate and white chocolate.

In addition, the present invention provides a sweet pumpkin chocolate produced by the above production method.

The sweet pumpkin chocolate of the present invention combines the softness of chocolate and the fiber of sweet pumpkin to obtain the excellent taste and nutrition of the chocolate and sweet pumpkin at the same time, as well as to store the sweet pumpkin for a long time by ingesting the sweet pumpkin with a new material with extended storage and storage periods. It can be distributed and consumed, and can be widely used as various gifts, souvenirs, general snack foods and health foods.

1 is a flow chart showing a sweet pumpkin core processing process according to an embodiment of the present invention.
Figure 2 is a flow chart illustrating a sweet pumpkin chocolate layer formation process according to an embodiment of the present invention.
Figure 3 is a picture of sweet pumpkin chocolate prepared by the method of manufacturing sweet pumpkin chocolate according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail in order to facilitate the present invention by those skilled in the art.

The present invention comprises the steps of steaming sweet pumpkin flesh after removing the skin by washing the sweet pumpkin fruit; Molding the steamed sweet pumpkin flesh into one form selected from the group consisting of dice, rings and pellets; Drying the molded sweet pumpkin pulp to produce a sweet pumpkin core; And coating a chocolate layer on an outside of the sweet pumpkin core. In addition, the present invention provides a sweet pumpkin chocolate produced by the above production method.

Hereinafter, a method of manufacturing the sweet pumpkin chocolate of the present invention will be described in more detail.

First, the pumpkin fruit is washed to remove the skin, and then the pumpkin squash is steamed.

Sweet pumpkin pulp is also called the inner skin of sweet pumpkin fruit, rich in fiber and good texture.

In the present invention, the steaming is preferably made for 30 minutes to 3 hours with steam of 95 to 100 ℃. Steaming time may vary depending on the hardness, moisture content and sugar content of sweet pumpkin, less than 30 minutes is difficult to complete steaming, more than 3 hours may be impossible to form the core due to tissue retreat.

The steamed sweet pumpkin pulp is then shaped into one form selected from the group consisting of dice, rings and pellets.

Steamed sweet pumpkin pulp is easily cut because it is easy to cut.

In the present invention, the length of the die is preferably 3 cm or less in length, width, and height, and the rings and pellets preferably have a diameter of 3 cm or less. Intake of more than 3cm will reduce the ease and texture.

Then, the molded sweet pumpkin flesh is dried to produce a sweet pumpkin core.

In the present invention, the drying is not particularly limited as long as it is a commonly used drying method, preferably may be one or more drying selected from the group consisting of melt drying, vacuum drying, hot air drying and freeze drying. Preferably, the reduced pressure drying is performed under 50 to 120 ° C. and 0.1 to 0.2 atmospheres.

The sweet pumpkin core dried by the drying preferably contains 1 to 5% by weight of water relative to the weight of the sweet pumpkin core. This is because when the moisture is less than 1% by weight, the brittleness is easy to occur, and when the moisture content is more than 5% by weight, the texture of the core is reduced.

Through the steaming and drying process, the sweetness of the sweet pumpkin flesh can be reduced while maintaining the unique aroma and taste of sweet pumpkin.

Finally, a chocolate layer is coated on the outside of the sweet pumpkin core.

In the present invention, the chocolate is not particularly limited as long as it includes all materials generally referred to as chocolate, but may be one or more selected from the group consisting of dark chocolate, sweet chocolate, milk chocolate, family milk chocolate and white chocolate. have. In a typical chocolate production method, the proportion of the raw material may be adjusted, or food additives may be added to produce dark chocolate, sweet chocolate, milk chocolate, family milk chocolate, or white chocolate.

In the present invention, the dark chocolate refers to a cocoa solids content of 60% or more of the total weight, sweet chocolate is a cocoa solids content of 30% or more of the total weight, milk chocolate is a cocoa solids content of 25% or more of the total weight, family Milk chocolate means that the cocoa solids content is 20% or more of the total weight, and white chocolate means that the cocoa solids content is 7% or more of the total weight, respectively. The chocolate may include only one type of chocolate, or may include several types of chocolate together.

The coating is not particularly limited, but may be, for example, a sphere, a hexahedron, a triangular pyramid, a heart or a star.

In addition, in the chocolate layer coating step of the present invention, the coating of the chocolate layer and the cooling process may be repeated several times to coat the chocolate layer of several layers, but is not limited thereto. By repeating this coating process, it is possible to have a higher density and thickness, thereby forming a chocolate layer that can be better maintained against external impact.

It can be seen in Figure 3 sweet pumpkin chocolate produced in the form of a die (A: finished sweet pumpkin chocolate, B: cut sweet pumpkin chocolate).

Agricultural products containing sweet pumpkin have a limited shelf life and are difficult to process into various products. The method for producing sweet pumpkin chocolate according to the present invention provides a method of significantly increasing the shelf life by forming a chocolate layer on the outside of the dried sweet pumpkin. In addition, sweet pumpkin contains a large amount of fiber, which is excellent in texture, so that the sweet chocolate is combined to enhance the taste. In addition, ingesting sweet nutrients unique nutrients while eating chocolate known to have antioxidant effects can be made at the same time to enjoy a variety of effects. In addition, it is possible to process a variety of appearance using chocolate can provide a visually excellent sweet pumpkin-related processed products. Thereby, the use of the sweet pumpkin which is a health food can be made more common.

The present invention is described in more detail through the following implementation. However, the examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1

1-1. Sweet pumpkin molding

After removing the sweet pumpkin fruit under running water, the skin of the sweet pumpkin fruit was removed and steamed by steam steamer at 100 ° C. for 2 hours. The steamed sweet pumpkin flesh is made through a molding machine to make a ring of diameter 1.5cm and dice of 2cm × 2cm × 2cm, and lyophilized, dried under reduced pressure at 180 ° C, atmospheric pressure or 80 ° C and 0.1 atm, and dried to around 2% by weight of water. To prepare a sweet pumpkin core.

1-2. Manufacture of Chocolate for Coating

A mixture was prepared by mixing 34% fat, milk powder, cacao powder, white sugar and vita chocolate according to a conventional chocolate preparation method. The mixture was refined with a roller, and the refined mixture was heated to a temperature of 60 ° C. and then filtered through a sieve. After storage at 40 ℃, aged to prepare a chocolate.

1-3. Manufacture of Chocolate Coated Sweet Pumpkin Chocolate

The chocolate prepared in Example 1-2 was coated at a temperature of 40 ° C. on the outside of the sweet pumpkin die prepared in Example 1-1 to coat a chocolate layer on the outside of the sweet pumpkin core. The sweet pumpkin core coated with the chocolate layer was cooled at about 10 ° C. Thereafter, the coating of the chocolate layer and the cooling process were repeated several times to form a chocolate layer of 1 to 2 mm outside the sweet pumpkin core to prepare sweet pumpkin chocolate. The finished sweet pumpkin chocolate is shown in FIG.

Claims (8)

Washing the sweet pumpkin fruit to remove the skin and steaming the sweet pumpkin flesh;
Molding the steamed sweet pumpkin flesh into one form selected from the group consisting of dice, rings and pellets;
Drying the molded sweet pumpkin pulp to produce a sweet pumpkin core; And
Coating a chocolate layer on the outside of the sweet pumpkin core; Method of producing a sweet pumpkin chocolate comprising. The method of claim 1,
The steaming is a method of producing sweet pumpkin chocolate is made for 30 minutes to 3 hours at 95 to 100 ℃. The method of claim 1,
The length of the dice is less than 3cm in length, length and height, the ring and pellets are 3cm in diameter or less manufacturing method of sweet pumpkin chocolate. The method of claim 1,
The drying is a method for producing sweet pumpkin chocolate is one or more selected from the group consisting of reduced pressure drying, hot-drying, hot air drying and freeze drying. The method of claim 1,
The vacuum drying of the reduced pressure is a method of producing sweet pumpkin chocolate is dried under 50 to 120 ℃ and 0.1 to 0.2 atm. The method of claim 1,
The sweet pumpkin core is a method of producing a sweet pumpkin chocolate containing 1 to 5% by weight of water relative to the weight of the sweet pumpkin core by drying. The method of claim 1,
Wherein said chocolate is one or more selected from the group consisting of dark chocolate, sweet chocolate, milk chocolate, family milk chocolate and white chocolate. Sweet pumpkin chocolate manufactured by the manufacturing method of any one of Claims 1-7.

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