KR20150139341A - Manufacturing process of a dried persimmon chocolate - Google Patents

Abstract

The present invention relates to a manufacturing method of a dried persimmon chocolate, which comprises: a first step for removing the seed and the stalk from the dried persimmon; a second step for drying the surface of the dried persimmon, after molding the dried persimmon; a third step for tempering and treating by repeating a process of elevating the temperature, after putting the chocolate in a boiling container, melting, and cooling; a fourth step for applying the tempering-treated chocolate to the molded dried persimmon; a fifth step for decorating the chocolate-applied dried persimmon with nuts; and a sixth step for solidifying by drying the processed dried persimmon chocolate at low temperatures. The manufacturing method of the present invention is capable of removing astringent taste and fungus remained in the dried persimmon by using hot air and ainfrared ray radiation lamp and forcefully drying the surface of the dried persimmon.

Description

{Manufacturing process of a dried persimmon chocolate}

More particularly, the present invention relates to a process for producing dried persimmon chocolate. More particularly, the present invention relates to a process for producing dried persimmon chocolate. More particularly, the present invention relates to a process for producing dried persimmon chocolate, The present invention relates to a process for producing dried persimmon chocolate, which exhibits a fresh texture by preventing browning and deterioration due to microorganisms caused by tannin components of dried persimmons and improving taste, flavor, nutrients and the like.

As is well known, persimmon is a deciduous tree of the persimmon tree distributed in the central and southern part of China, Japan, and central and southern part of Korea. It is one of the most nutritious fruits with a lower moisture content than other fruits, but sugar contains about 14% mainly glucose and fructose.

The senses are divided into sweetness and sweet persimmon. Sweet persimmon can be fertilized at the same time as harvest, but it can not be reproduced without processing because of the tannin component. Processed products containing insoluble tannin contained in the persimmons include starter, half-dry, and dry. The skin that has been made by natural drying is removed after a sufficient period of softening and aging to produce a delicious product However, in many cases, molds are generated during the drying period, resulting in non-homogenization of the product, or when the product is dried at a low temperature, there is a problem that the product has a bad taste.

The main effects of persimmon are as follows: Persimmon contains a small amount of organic acids but contains pectin and carotenoids. It also contains a lot of potassium and magnesium as tannin, vitamin C, A, and inorganic salts that prevent hypertension, lower blood alcohol levels . Vitamin A is about 400 units (IU) / 100g. Especially vitamin C, which contains about 5 ~ 10 times of apple, is contained in precursor form. Tannin is good for digestive diseases such as gastric ulcer and diarrhea. Due to the strong convergence of tannic acid, the convergence of tannic acid is also effective in the recovery of burns.

In Dong-bo-boo, when you have a sore throat or a thirst, you should eat Hong-si and you should eat dried persimmon for the symptoms of weak digestion. Because persimmon leaves and persimmon leaves are very beneficial to health, they are useful for preventive treatment of geriatric diseases such as circulatory diseases such as hypertension, diabetes, and other diseases, such as fruits, persimmons, or porridge.

It contains Polyphenol Oxidase, an enzyme that oxidizes the polyphenolic tannin component. When the skin of fresh fruit is cut or scratched, the enzyme is secreted and reacts with oxygen to oxidize the polyphenol to form a brown substance Because this enzyme reacts with oxygen in the air and oxidizes polyphenols such as catechol to quinone (Polyphenol Oxidase + cathechol + O2 -> quinone) . These quinones and quinone derivatives are highly active, so they continue to be oxidized non-enzymatically and eventually form a brown or black enzyme like melanin pigment. This phenomenon is called "browning phenomenon" Sulfur is sometimes used to make dried persimmons.

In addition, chocolate is a cocoa paste in which milk, butter, sugar, flavor and the like are added to cacao dough, or a cake which is molded by pouring it into a molding machine, so that any food can be put into it Because it can be put into other things, there are infinitely many kinds and new products using them are being developed continuously.

These chocolates are highly nutritious and contain a large amount of fat in the cookies, resulting in a calorie of 550 당 per 100g. And it has a unique ingredient called teobromine, which is an excitable alkaloid similar to caffeine, but it is also suitable for the elderly and children because it is not as exciting as tea or coffee.

However, sugar components, which are included in one of the constituents of chocolate, are now found to be the main causes of causing modern diseases such as diabetes, obesity, and cavities. Sugar substitutes such as sugar alcohols, aspartame, and saccharin are added.

According to the results of studies so far known, the main ingredient of chocolate, cacao, contains antioxidant polyphenol, which inhibits cancer, arteriosclerosis, active oxygen which is the cause of diabetes, and prevents cancer and aging It is known to clear blood and prevent hypertension and cardiovascular disease. This polyphenol is contained in many foods such as green tea including cacao, wine, and persimmon. It has an effect of reducing infections against influenza bacteria and protects the calcium salt of the teeth, Some argue that it prevents corrosion.

In recent years, many processing methods have been developed to increase the commerciality of persimmons or dried persimmons. Korean Patent Application Publication No. 10-2009-0056181 (published on June, 2009) discloses that persimmon chocolate There is known a technique relating to a dried persimmon plate which is contained in a piece of dried persimmon chocolate covered with chocolate in a square-shaped dried persimmon plate. More specifically, in order to shorten the drying period of dried persimmons, persimmons are divided into several equal parts to broaden the cross-sectional area. In order to further improve the texture and flavor, the perspex pieces are put in a stainless steel roller machine, Discloses a method for making a square-shaped dried persimmon.

In addition, Korean Patent Publication No. 10-1049255 (publicity date: 2011. 07. 14) discloses a method of adding chrysanthemum oil to a main ingredient of chocolate by adding a natural raw material, A method of manufacturing an added chocolate is known, and in the method of manufacturing Hongxi jelly of Patent Registration No. 10-1037172 (public announcement: May 26, 2011), the Hongxi jelly is manufactured by using the Hongxi flesh, A variety of new processing methods have been developed for the senses such as easy handling, handling during handling, transportation and storage, and the like. However, most of the above methods are disrupted It is difficult to maintain the nutrition, color and texture of the dried persimmons.

In addition, Patent Document 10-1006846 (public announcement: 2011.01.12) discloses a method for producing garlic chocolate. The garlic chocolate according to the patent uses processed garlic which has been subjected to a steam treatment step and an aging step. To remove the spicy taste or incense generated from the garlic, and to produce the chocolate by using the processed garlic. Therefore, not only the effect of the garlic and the effect of the cacao can be satisfactorily satisfied but also the chocolate is sprayed on the surface of the processed garlic Therefore, since the processed garlic is produced through the steam treatment step and the aging step, the effect of the garlic itself can be maintained, and the fragrance of the garlic And the taste can be removed, and it is possible to meet the taste of people who have a sense of resistance to garlic .

Meanwhile, according to the present invention, dried persimmons and chocolates are combined to provide a new taste while retaining nutrition, color and texture of dried persimmons by a simpler processing method. In addition, by enhancing quality and differentiating, The present inventors have developed a processing method of dried persimmons which can maintain the natural taste and aroma for a long time by improving the shelf life of the food and the distribution method.

Korean Patent Laid-Open No. 10-2009-0056181 (published on June 29, 2009) Korean Registered Patent No. 10-1049255 (Notification Date: 2011. 07. 14) Korean Patent Registration No. 10-1037172 (Published on May 26, 2011) Korean Registered Patent No. 10-1006846 (Published on Jan. 12, 2011)

The object of the present invention is to remove the seeds and tapes from the persimmons and form them into a uniform shape, and then dry and aged the persimmon surface properly using hot air and infrared radiation, The taste, flavor, and nutrients of the persimmon can be well preserved by preventing the browning and degeneration caused by microorganisms caused by the tannin component of the perspex, Of course, the present invention provides a method of manufacturing dried persimmon chocolate which is decorated with nuts and solidified by drying at a low temperature to exhibit new texture and extend the shelf life.

A method of manufacturing a dried persimmon chocolate according to the present invention comprises: a first step of removing seeds and faeces from dried persimmon which has been dried with a moisture content of 30 to 60 wt% The dried persimmon is formed into a uniform shape, dried in a drying chamber having a relative humidity of 40 to 70% at an internal temperature of 35 to 45 ° C for 6 to 12 hours, and naturally dried for 12 to 24 hours 1 to 5 times A second step of drying the perspex surface; The third step is to carry out the tempering process by repeating the process of melting the chocolate at a temperature of 40 to 50 ° C and cooling the mixture to a temperature of 25 to 27 ° C and then raising the temperature again to 28 to 32 ° C, ; A fourth step of applying the tempered chocolate to the molded perspex; A fifth step of decorating the dried persimmons coated with the chocolate with nuts; And a sixth step of solidifying the dried persimmon chocolate at a low temperature of 0 to 5 캜 by solidifying the dried persimmon chocolate.

According to a preferred embodiment of the present invention, the perspex in the second step is formed into a shape selected from a circle, an ellipse, and a polygon, and the process of forcibly drying the perspex surface in the desiccation chamber may include hot wind and infrared radiation , And the infrared heat-dissipating lamp is installed at 1 to 4 lamps / 10 m 2 in a lamp having a power of 100 to 300 W (Watts). Further, needle punching may be further performed on the upper part of the dried perspex formed and dried in the second step. The needle punching may be performed by a needle having a thickness of 0.1 to 2 mm to a depth of 1 to 5 mm, And the number of holes is 1 to 5 / cm 2.

In addition, the nuts in the fifth step use at least one selected from walnuts, pine nuts, almonds, peanuts, pistachios, hazelnuts and grains.

The method of manufacturing the dried persimmon chocolate according to the present invention removes the seeds and tapes from the persimmon, molds the persimmon into a certain shape and then forcibly dries the surface of the persimmon using hot air and infrared rays to thereby remove the persimmon and fungus Can be completely removed, and adhesion with chocolate is improved. Also, by applying the tempered chocolate to the surface of the perspex, it is possible to prevent browning and microbial degeneration caused by the tannin component of the perspex, Taste, fragrance, nutrients, hygiene, etc. are well preserved.

In addition, the dried persimmon chocolate produced by the manufacturing method of the present invention is firmly integrated with dried persimmons and chocolate to provide excellent merchandise, and the nuts are properly combined and solidified at a low temperature to solidify, thereby exhibiting newly combined texture and nutrition, It is possible to improve the storage method by freezing in the past and to maintain the texture of the dried persimmons even when stored at room temperature or in a refrigerator.

1 is a flowchart sequentially illustrating a method of manufacturing a dried persimmon chocolate according to the present invention.

A method of manufacturing a dried persimmon chocolate according to the present invention comprises: a first step of removing seeds and faeces from dried persimmon which has been dried with a moisture content of 30 to 60 wt% The dried persimmon is formed into a uniform shape, dried in a drying chamber having a relative humidity of 40 to 70% at an internal temperature of 35 to 45 ° C for 6 to 12 hours, and naturally dried for 12 to 24 hours 1 to 5 times A second step of drying the perspex surface; The third step is to carry out the tempering process by repeating the process of melting the chocolate at a temperature of 40 to 50 ° C and cooling the mixture to a temperature of 25 to 27 ° C and then raising the temperature again to 28 to 32 ° C, ; A fourth step of applying the tempered chocolate to the molded perspex; A fifth step of decorating the dried persimmons coated with the chocolate with nuts; And the sixth step of solidifying the dried persimmon chocolate at a low temperature of 0 to 5 ° C.

Hereinafter, the process of each step of the present invention will be described in detail with reference to the drawings, which is intended to be illustrative of the invention so that those skilled in the art can easily carry out the invention, Quot; and " the "

As shown in FIG. 1, the method of manufacturing dried persimmon chocolate according to the present invention includes the following first to sixth steps.

The first step is a process of removing seeds and tapes from persimmons dried with a moisture content of 30 to 60% by weight of the fresh skin removed from the skin. This method was invented very long ago in the way of storing senses, It is also called dry. Dried persimmons are produced widely in the southern area where a lot of persimmon is cultivated. It is usually produced in the fall, and after hardening, it is peeled off, and the shell is peeled off to form a barn which can be well- And hang it up and dry it. As a result, the ginseng component disappears, the sweet taste comes out, and the white powder called "枾 雪" is formed and becomes dried persimmon.

Dried persimmons are peeled off and the persimmon is produced by various drying methods such as natural drying method, sulfur drying method, briquetting drying method, hot air drying method or cold air drying method. In the dried persimmons in Korea, about 85% It is divided into semi-dry and dry (dry) depending on the time of termination. It is generally known that the moisture content of semi-dry is about 45 to 60% by weight and the dryness is about 30 to 45%. Actually, the internal physical properties of dried persimmons which are distributed on the market have a great influence on the preference of consumers according to the difference of the moisture content. Therefore, in the present invention, the seeds and the faeces are removed by using the semi-permanent or the dry.

In the second step, the dried persimmon is formed into a predetermined shape, dried in a drying chamber at a relative humidity of 40 to 70% at an internal temperature of 35 to 45 ° C for 6 to 12 hours, and naturally dried for 12 to 24 hours, ~ 5 times to dry the surface of persimmon. It can be used to cut the persimmon flesh part by cutting with a cutting knife or to shape the cross section into a circle, ellipse, polygon etc. by using a frame, Will produce this superior product.

Next, in the drying chamber having a relative humidity of 40 to 70%, forcibly drying is performed at an internal temperature of 35 to 45 ° C for 6 to 12 hours, and natural drying is performed for 12 to 24 hours for 1 to 5 times to dry the perspex As described above, the process of forcibly drying the perspex surface uses both warm air and infrared heat radiation, thereby completely eliminating the remaining tastes of the perspex portion of the perspex and half-tinted persimmon, The sterilizing action of infrared heat radiation can remove the remaining bacteria and fungus strains in the process of removing the seeds and the faucets, so that hygienic products can be produced.

In the present invention, the forced drying process and the natural drying process (Hegan) are alternately performed as described above, but the shape of the perspex can not be modified by drying the persimmon surface repeatedly within 5 times depending on the moisture content of persimmon But it can be cured in a state suitable for applying the chocolate to its surface. The humidity of the drying chamber is maintained in a constant internal atmosphere of about 40 to 70%, thereby preventing the perspex surface from being excessively hardened, thereby improving the texture of the perspex, and the chocolate can be uniformly applied to the surface of the perspex .

It has been found that it is preferable that the infrared ray heaters used in the present invention are installed in a range of 1 to 4 lamps with a power amount of 100 to 300 W (Watts) based on 10 m2 of the drying room. The use of more than about 1000 nm (most preferably, 1000 to 1400 nm) reduces power consumption compared to other drying methods. In other words, the infrared radiation is a phenomenon in which the electromagnetic waves emitted from the hot wire are directly affected by the air and are absorbed and absorbed directly to the object to be heated, It can be expected to promote the aging of persimmon so as to completely eliminate the pungent taste, and also the sanitizing effect is excellent, and the distribution period after the processing is remarkably improved.

Since the surface of the perspex is hardened properly due to the second step process, the shape of the perspex is not deformed, so that it is excellent in adhesion with chocolate coated with a thickness of about 1 to 6 mm, and the shelf life can be extended Furthermore, even if stored at room temperature or in a refrigerator instead of the conventional refrigeration storage method, the texture of the perspex can be maintained.

Further, the present invention is characterized in that needle punching is additionally performed on the upper part of the perspex formed and dried in the second step, so that the chocolate applied on the perspex is penetrated into the perforated hole, The needle punching is performed by a needle having a thickness of 0.1 to 2 mm at a depth of 1 to 5 mm, and the hole to be drilled is about 1 to 5 / cm 2 The shape of the molded perspex can not be distorted and it has been studied as suitable.

The third step is a process of tempering the chocolate. The chocolate is melted at a temperature of 40 to 50 ° C in a hot water bottle, cooled to a temperature of 25 to 27 ° C, and then heated to a temperature of 28 to 32 ° C Repeat 2 to 3 times. The heat-treated chocolate melt maintains a stable state, which is easy to work with, and is matured with a soft texture to improve taste.

In other words, the tempering treatment of the chocolate is a heat treatment operation for stabilizing particles of couverture chocolate using cacao butter as a holding, wherein the covered chocolate has a cacao butter content of 30% or more and a cacao butter content It can be formed in the shape of crystals of the shape, and it is a kind of proper temperature treatment which hardens the cacao butter contained in the chocolate into a stable structure by performing the tempering treatment. This heat treatment improves workability and flavor, and after the chocolate is hardened, it gives a glossy surface and does not melt easily. If this tempering treatment is not carried out, the chocolate may harden and harden, causing a blooming phenomenon which may cause white stain, and it may also result in a lack of gloss and a soft texture.

Table 1 shows the tempering treatment temperatures for various types of chocolate.

Chocolate Type Melting temperature Cooling temperature Operating temperature Dark chocolate 45 to 50 ° C 27 ~ 28 ℃ 31 ~ 32 ℃ Milk Chocolate 43 ~ 45 ℃ 26 ~ 27 ℃ 29-30 ° C White chocolate 40 to 42 ° C 25 ~ 26 ℃ 28 ~ 29 ℃

Unlike the covered chocolate, the coating chocolate contains a vegetable oil such as coconut oil, palm oil and the like instead of cacao butter, and thus it is known that tempering treatment is not necessary, so a detailed description thereof will be omitted.

The fourth step is a step of applying the tempered chocolate to the dried perspex, which is formed in the second step, as described in the third step, wherein the dried persimmon is immersed or applied in the tempered chocolate to block the air, The tannin component prevents browning caused by contact with air (oxygen) and deterioration of dried persimmon caused by microorganisms, and preserves the color, taste, aroma, and nutrients of the persimmon persimmon for a long period of time by maintaining moisture content . Thus, the dried persimmon chocolate has a new taste and texture and at the same time, its quality is enhanced and differentiated, thereby improving the merchantability.

The fifth step is a process of decorating the dried persimmons coated with the chocolate with nuts. The dried fruits adorned on the surface of the dried persimmon chocolate of the present invention include at least one selected from walnuts, pine nuts, almonds, peanuts, pistachios, hazelnuts, The chocolate is put in place before the chocolate is hardened, and the above-mentioned dried fruits are not limited to specific types as long as they can neutralize the sweetness of the dried persimmon and complement the flavor and nutrition of the product.

The sixth step is a step of solidifying the dried persimmon chocolate at a low temperature of 0 to 5 ° C. When the chocolate is rapidly cooled at a low temperature to form a hardened dried film from the above-mentioned conditions, moisture evaporation And deterioration and the like can be prevented and the gloss of the chocolate applied to the surface can be maintained beautifully, and also the phenomenon that the decorated nuts are firmly bonded to the chocolate to be detached from the product is prevented.

The dried persimmon chocolate as described above passes through the packing step, thereby enhancing the competitiveness and favorability of the product through the upgrading and differentiation of the quality, improving the shelf life of the food and the circulation method, Product.

As described above, the dried persimmon chocolate produced by the manufacturing method of the present invention is firmly integrated with dried persimmons and chocolate to provide excellent merchandise, and the nuts are appropriately combined and solidified at a low temperature to solidify, thereby exhibiting newly combined texture and nutrition, The shelf life can be prolonged and the texture of the perspex can be retained for a long time even if it is stored at room temperature or in a refrigerator instead of the conventional refrigeration storage method.

Accordingly, the dried persimmon chocolate can be variously substituted, modified and changed by a person skilled in the art without departing from the technical idea of the present invention. As a natural processed food which is very hygienic for consumers of a wide age range, ≪ / RTI >

Claims (7)

A first step of removing the seeds and the nipple from the dried persimmon which has been dried to a moisture content of 30 to 60% by weight;
The dried persimmon is formed into a uniform shape, dried in a drying chamber having a relative humidity of 40 to 70% at an internal temperature of 35 to 45 ° C for 6 to 12 hours, and naturally dried for 12 to 24 hours 1 to 5 times A second step of drying the perspex surface;
The third step is to carry out the tempering process by repeating the process of melting the chocolate at a temperature of 40 to 50 ° C and cooling the mixture to a temperature of 25 to 27 ° C and then raising the temperature again to 28 to 32 ° C, ;
A fourth step of applying the tempered chocolate to the molded perspex;
A fifth step of decorating the dried persimmons coated with the chocolate with nuts;
Drying the dried persimmon chocolate at a low temperature of 0 to 5 캜 to solidify the dried persimmon chocolate;
≪ RTI ID = 0.0 > 1, < / RTI >
The method according to claim 1,
Wherein the perspex in the second step is formed into a shape selected from the group consisting of circular, elliptical, and polygonal cross-sections.
The method according to claim 1,
In the drying process of the second stage, the drying of the perspex surface is carried out by simultaneously using hot air and infrared radiation, and the infrared ray heaters are installed at a rate of 1 to 4/10 m < 2 >≪ / RTI >
The method according to claim 1,
And a needle punching is additionally performed on an upper part of the dried perspex formed and dried in the second step.
5. The method of claim 4,
Wherein the needle punching is performed at a depth of 1 to 5 mm by a needle having a thickness of 0.1 to 2 mm, and the number of holes to be drilled is 1 to 5 / cm2.
The method according to claim 1,
Wherein the nuts in the fifth step are at least one selected from walnuts, pine nuts, almonds, peanuts, pistachios, hazelnuts, and grains.
A dried persimmon chocolate produced by the method according to any one of claims 1 to 6.

Images