KR20160114403A - Organic brown rice chocolate and a method of manufacturing the same - Google Patents
Organic brown rice chocolate and a method of manufacturing the same Download PDFInfo
- Publication number
- KR20160114403A KR20160114403A KR1020150040868A KR20150040868A KR20160114403A KR 20160114403 A KR20160114403 A KR 20160114403A KR 1020150040868 A KR1020150040868 A KR 1020150040868A KR 20150040868 A KR20150040868 A KR 20150040868A KR 20160114403 A KR20160114403 A KR 20160114403A
- Authority
- KR
- South Korea
- Prior art keywords
- brown rice
- chocolate
- rice
- softened
- organic
- Prior art date
Links
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
-
- A23L1/18—
Abstract
The present invention relates to an organic brown rice chocolate and a method for producing the chocolate brown rice. The present invention provides chocolate to be free from aging by means of chocolate, improvement of memory and improvement of sugar level by brown rice.
That is, in the present invention, chocolate is prepared by mixing softened organic brown rice with chocolate.
Accordingly, the present invention can provide the chocolate with the softened brown rice together with the softened brown rice and the chocolate by mixing the softened organic brown rice and the chocolate, thereby preventing the aging of the chocolate and improving the memory and improving the sugar value by the brown rice. You can take it.
Description
More particularly, the present invention relates to an organic brown rice chocolate and a method for preparing the same. More specifically, the present invention relates to an organic brown rice chocolate and its preparation method, and more particularly, So that the chocolate can be taken freely.
Generally, chocolate is a type of cake made by adding milk, butter, sugar, flavoring and the like to cacao dough.
Chocolate, such as the above, is to prevent aging and improve memory.
However, the above-mentioned chocolate has a high sugar content, which gives a bad reaction to diabetic patients and atopic patients.
On the other hand, diabetic patients are taking brown rice to improve sugar, but brown rice is not easy to eat, and digestion is not performed well, so that the effect after taking is remarkably low.
Accordingly, the present invention relates to a chocolate having a high sugar content, which causes an unfavorable reaction to diabetic patients and atopic patients, and a diabetic patient takes brown rice to improve the sugar, but brown rice is not easy to eat and does not digest well And the effect is remarkably low after the administration compared with its efficacy.
That is, in the present invention, chocolate is prepared by mixing softened organic brown rice with chocolate.
Accordingly, the present invention can provide the chocolate with the softened brown rice together with the softened brown rice and the chocolate by mixing the softened organic brown rice and the chocolate, thereby preventing the aging of the chocolate and improving the memory and improving the sugar value by the brown rice. You can take it.
The present invention provides chocolate to be taken freely by taking chocolate together with brown rice to prevent aging by chocolate and to improve memory and to improve sugar figure by brown rice.
That is, in the present invention, chocolate is prepared by mixing softened organic brown rice with chocolate.
Here, the softened organic brown rice is formed by a puffing process in which brown rice is blown.
In addition, the softened organic brown rice is formed by roasting brown rice.
In addition, the softened organic brown rice was harvested from 70% to 80% grown rice.
In addition, the softened organic brown rice is formed by steamed brown rice.
In addition, the softened organic brown rice is formed by immersing and coating a molten chocolate solution at 45 to 50 캜.
In addition, the softened organic brown rice may be composed of black rice, red rice, green rice, glutinous rice brown rice, and germinated rice to form an autumnal color.
In addition, in the practice of the present invention, it is possible to carry out coating by forming a cocoa-bean steel in which cocoa powder and rice bran powder are blended on the outer surface of brown rice mixed chocolate.
Hereinafter, the manufacturing process of the present invention will be described.
That is, the present invention relates to a process for preparing a chocolate, comprising the steps of: a brown rice softening process for softening brown rice; a chocolate melting process for melting the chocolate raw material at a temperature of 45 to 50 ° C; a step for cooling the melted chocolate to 26 to 27 ° C Followed by a tempering process in which the temperature is raised to 31 to 34 ° C, a brown rice mixing process in which brown rice is blended with semi-baked white chocolate over the tempering process, and aging at a low temperature of 45 to 50 hours at a temperature of 15 to 18 ° C and a humidity of 50% Process.
Here, the brown rice softening process is a process of either puffing brown rice and roasting rice brown rice.
Meanwhile, in the practice of the present invention, a brown rice coating process in which the brown rice softening process is performed and the soft brown rice is immersed in a melted chocolate solution at 45 to 50 ° C can be further performed.
In addition, in the practice of the present invention, a cocoa bean coating process may be further carried out in which a cocoa bean steel in which cocoa powder and rice bran powder are mixed is coated on the outer surface of the brown rice mixed chocolate after aging.
Claims (10)
Wherein the softened organic brown rice is formed by puffing the brown rice, and the softened brown rice is formed by frying the brown rice.
Wherein the softened organic brown rice is harvested from 70-80% grown rice and harvested from steamed brown rice.
Characterized in that the softened brown rice is subjected to immersion coating with a melted chocolate solution at 45 to 50 ° C.
The organic brown rice chocolate characterized in that the softened organic brown rice is composed of black rice, red rice, green rice, glutinous rice brown rice and germinated rice to form five colors.
A brown rice brown characterized by the coating of cocoa powder mixed with cocoa powder and rice bran powder on the outer surface of brown rice mixed chocolate.
Wherein the brown rice softening process comprises any one of a puffing process of blowing brown rice and a roasting process of roasting brown rice.
And a brown rice coating process in which the brown rice softening process is performed and the soft brown rice is immersed and coated in a molten chocolate solution at 45 to 50 ° C.
Wherein the cocoa powder is coated on the outer surface of the brown rice mixed chocolate after the aging process to form a cocoa bean steel coating with a mixture of cocoa powder and rice bran powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150040868A KR20160114403A (en) | 2015-03-24 | 2015-03-24 | Organic brown rice chocolate and a method of manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150040868A KR20160114403A (en) | 2015-03-24 | 2015-03-24 | Organic brown rice chocolate and a method of manufacturing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160114403A true KR20160114403A (en) | 2016-10-05 |
Family
ID=57153961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150040868A KR20160114403A (en) | 2015-03-24 | 2015-03-24 | Organic brown rice chocolate and a method of manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160114403A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101714963B1 (en) * | 2016-03-18 | 2017-03-09 | 농업회사법인주식회사지푸드 | Method for producing three color germinated brown rice powder using three color brown rice |
| KR20190080412A (en) * | 2017-12-28 | 2019-07-08 | 합천군 | Preparing method of chocolate-coated chestnut |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120116148A (en) | 2011-04-12 | 2012-10-22 | 다사농업협동조합 | Method of manufacturing chocolate using rice |
-
2015
- 2015-03-24 KR KR1020150040868A patent/KR20160114403A/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120116148A (en) | 2011-04-12 | 2012-10-22 | 다사농업협동조합 | Method of manufacturing chocolate using rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101714963B1 (en) * | 2016-03-18 | 2017-03-09 | 농업회사법인주식회사지푸드 | Method for producing three color germinated brown rice powder using three color brown rice |
| KR20190080412A (en) * | 2017-12-28 | 2019-07-08 | 합천군 | Preparing method of chocolate-coated chestnut |
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