KR20160139570A - Ginseng chocolate method - Google Patents
Ginseng chocolate method Download PDFInfo
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- KR20160139570A KR20160139570A KR1020150074691A KR20150074691A KR20160139570A KR 20160139570 A KR20160139570 A KR 20160139570A KR 1020150074691 A KR1020150074691 A KR 1020150074691A KR 20150074691 A KR20150074691 A KR 20150074691A KR 20160139570 A KR20160139570 A KR 20160139570A
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 153
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 153
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 153
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 153
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 128
- 238000000034 method Methods 0.000 title claims description 30
- 239000007788 liquid Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 22
- 230000008569 process Effects 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000014121 butter Nutrition 0.000 claims description 15
- 239000006071 cream Substances 0.000 claims description 13
- 238000000576 coating method Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000011248 coating agent Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 2
- 238000007598 dipping method Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract 2
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- 244000299461 Theobroma cacao Species 0.000 description 102
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- 235000019634 flavors Nutrition 0.000 description 8
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 5
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 5
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- 239000000203 mixture Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 102000016267 Leptin Human genes 0.000 description 2
- 108010092277 Leptin Proteins 0.000 description 2
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- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- NRYBAZVQPHGZNS-ZSOCWYAHSA-N leptin Chemical compound O=C([C@H](CO)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC=1C2=CC=CC=C2NC=1)NC(=O)[C@H](CC(C)C)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@@H](N)CC(C)C)CCSC)N1CCC[C@H]1C(=O)NCC(=O)N[C@@H](CS)C(O)=O NRYBAZVQPHGZNS-ZSOCWYAHSA-N 0.000 description 2
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- 239000008256 whipped cream Substances 0.000 description 2
- 206010048909 Boredom Diseases 0.000 description 1
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- 208000004547 Hallucinations Diseases 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
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- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 230000004199 lung function Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
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- 230000009759 skin aging Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
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Images
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
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
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- 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)
- Confectionery (AREA)
Abstract
Description
The present invention relates to a process for producing ginseng chocolate, and more particularly, to a process for producing ginseng chocolate in which chocolate is ingested by using ginseng to enable the ingestion of components beneficial to the human body of ginseng.
Generally, chocolate is a mixture of cacao butter, cacao mass, and cacao powder mixed with sugars, fat, milk products and food additives extracted from the seeds of Theobroma cacao tree. 20% or more of cacao processed products Refers to a product containing. Chocolate is divided into dark, milk and white chocolate according to the content of processed cacao. According to reports, chocolate contains 4 times more polyphenols than green tea. Their high antioxidant activity makes them excellent for cardiovascular disease and cancer prevention. It is known that leptin, which is a regulator of fat metabolism, promotes the secretion of leptin and activates fat metabolism, which is effective in preventing obesity. In addition, skin moisturization, skin aging inhibition and anti-inflammatory effects have been found to be high. Recently, with the well-being atmosphere and the nutritional value of dark chocolate being noticed, the demand of products has been rapidly increasing, and the chocolate market has expanded, and product diversification and high-quality trends are becoming clear.
In order to diversify these chocolates in recent years, there has been proposed a method of manufacturing chocolate using plums as in Patent Application No. 10-1280877, and due to the continuous development of such chocolate, The present invention has been made to improve not only the effect but also various taste and flavor and nutritional effect.
On the other hand, ginseng is called "ginsen" because it has the same roots as a person and is called "ginsen" because it has a ghostly efficacy. It is also called "ginseng" It is called a 鬼 蓋 (鬼 蓋) because it is facing the shade.
In addition, ginseng is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. It helps the lung function and increases the anesthetic function and new function.
In addition, pharmacological actions have been reported such as cerebral cortex excitation and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.
Therefore, a variety of foods using ginseng have been developed in recent years, for example, ginseng wine is a representative example.
However, the above-mentioned ginseng juice is classified as an intrinsic food of adults due to its large content of alcohol components. Thus, there is a problem that it is impossible to ingest the ginseng juice to a young child or a teenager while knowing the effect of ginseng. And the consumption of children and adolescents is being avoided.
Disclosure of the Invention The present invention was conceived in order to solve the above problems, and it is an object of the present invention to provide chocolate by using ginseng to enable an adult to ingest ginseng, The present invention provides a ginseng chocolate manufacturing method for allowing a ginseng farmer to expect an increase in profits by promoting health by enabling consumption of beneficial ingredients of ginseng while consuming chocolate.
As a specific means for achieving the above object, there is provided, in a chocolate manufacturing method,
Ginseng chocolate, butter, and ginseng are used to make ginseng chocolate,
12 to 15% by weight of finely ground ginseng was added to 100% by weight of ginseng chocolate in a fresh cream liquid which was boiled and mixed at 22 to 27% by weight of whipped cream and 2.5 to 3% by weight per 100% by weight of ginseng chocolate at 70 to 80 캜 Ginseng mixing process to boil and mix again;
A chocolate fusing step of finely mixing 50 to 55% by weight of solid chocolate with respect to 100% by weight of ginseng chocolate in a fresh cream liquid mixed with ginseng to obtain liquid chocolate by melting in a hot water at 45 to 55 캜;
A butter mixing step of mixing 1 to 1.5% by weight of butter with respect to 100% by weight of ginseng chocolate in liquid chocolate, and melting and mixing in a hot water at 45 to 55 ° C;
Adding ginseng juice into ginseng juice by adding 3-7 wt% of ginseng juice to 100 wt% of ginseng chocolate in liquid chocolate mixed with butter and mixing at 45-55 캜 water bath;
A chocolate molding process in which liquid chocolate mixed with ginseng is poured into a rectangular box to cool and then cut square;
A coating step of tempering the chocolate to coat and coat the surface of the shaped chocolate; And
When the chocolate is completely hardened, the ginseng pattern transferring process is carried out to remove the transfer paper and to transfer the ginseng pattern onto the surface of the chocolate. It can be achieved.
As described above, the ginseng chocolate manufacturing method according to the present invention can produce chocolate by appropriately mixing ginseng and ginseng juice, so that it is possible to enable the ingestion of chocolate without any feeling of discomfort for a man and a woman by improving the taste and flavor of chocolate, It is effective for children and adolescents to ingest chocolates while taking the main ingredients of ginseng, thereby helping health promotion.
In addition, it is possible to obtain the effect of increasing the profit of ginseng farmers due to various consumption of ginseng.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an overall process diagram showing a method for manufacturing ginseng chocolate of the present invention.
FIG. 2 is a ginseng pattern transferred state of the ginseng chocolate manufacturing method of the present invention. FIG.
FIG. 3 is a ginseng chocolate in which the ginseng pattern is transferred in the method of manufacturing ginseng chocolate of the present invention.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a whole process diagram showing a method for manufacturing ginseng chocolate according to the present invention.
As shown in FIG. 1, the ginseng chocolate manufacturing method of the present invention comprises a ginseng mixing step S100, a chocolate melting step S200, a butter mixing step S300, a chocolate molding step S500, a coating step S600 ) And a ginseng pattern transfer process (S700). The ginseng chocolate is manufactured by using fresh cream, pharmacopoeial, ginseng, chocolate, butter, and ginseng.
Here, the ginseng mixing step (S100)
In producing ginseng chocolate, 22 to 27% by weight of fresh cream and 2.5 to 3% by weight are added per 100% by weight of ginseng chocolate together to give a soft texture of chocolate, and the mixture is cut at a temperature of 70 to 80 캜 The whipped cream was evenly mixed to prepare a fresh cream liquid. Then, 12 to 15% by weight of ginseng was further added to 100% by weight of the ginseng chocolate at the same temperature of 70 to 80 ° C, G of ginseng is mixed with boiling.
In this case, it is preferable to use ginseng which is well-finely ginseng. In this case, ginseng to be used is washed with ginseng in a rum of 40 to 50% alcohol and dried. After thoroughly sealing the ginseng to prevent air from passing through, The ginseng is aged to produce ginseng juice. At this time, ginseng juice extracted from aged ginseng is cut and applied finely. The ginseng thus used can be given a soft texture compared with fresh ginseng.
The chocolate melting step (S200)
As described above, liquid chocolate can be obtained by mixing solid chocolate with the fresh cream mixed with ginseng. In this case, the chocolate is mixed with 50 to 55% by weight based on 100% by weight of ginseng chocolate, By stirring in a hot water at 55 ° C, the chocolate is melted and mixed evenly with the cream liquid and ginseng to obtain liquid chocolate.
On the other hand, when the chocolate is added in an amount of 50 to 55% by weight, the softness and flavor and flavor of the ginseng obtained through the fresh cream can be lowered when the chocolate is added excessively in proportion to the fresh cream liquid, When added insufficiently, the flavor and flavor of the fresh cream liquid and the taste of ginseng may be excessive, and the taste and flavor of the chocolate may be lowered.
The butter mixing step (S300)
To the liquid chocolate obtained above, 1 to 1.5% by weight of butter is mixed with 100% by weight of ginseng chocolate, and the resulting mixture is melted at 45 to 55 ° C in a hot water bath.
At this time, the added butter is stabilized in the process of solidifying the chocolate in the future and enables the solidification of the chocolate, and at the same time, imparts a smooth taste of chocolate.
The ginseng juice addition step (S400)
When the chocolate is mixed with liquid chocolate, 3 to 7% by weight of ginseng is added to 100% by weight of ginseng chocolate and mixed at a temperature of 45 to 55 ° C. In this case, ginseng juice is mixed with ginseng It is possible to impart a gentle incense to the user.
Meanwhile, the ginseng juice applied in the above is prepared by washing ginseng in a rum of 40 to 50% alcohol and digesting it and then gently grinding the ginseng for about 1 year under completely sealed condition to prevent air from passing through. It is possible to absorb the components of ginseng.
In this case, 3 to 7 wt% of ginseng juice is applied as described above. The ginseng juice contains an alcohol component. When an excessive ginseng juice is applied, children or adolescents can have a hallucination due to an alcohol component, The flavor of the ginseng may be lowered.
The chocolate molding process (S500)
As described above, liquid chocolate mixed with ginseng juice is poured into a square box to cool (coagulate), and then quenched into a size that can be ingested to form a chocolate.
The coating process (S600)
The surface of the chocolate thus formed can be coated with chocolate to provide a smooth surface of the chocolate. The chocolate obtained in this manner contains the ginseng powder. The ginseng can be exposed to the surface of the chocolate .
That is, when the ginseng is exposed on the surface as described above, the consuming person may misunderstand the foreign substance, so that the ginseng may have a sense of rejection when consumed, and the quality of the product may be lowered due to the decrease of the surface degree.
Thus, by smoothly coating the surface of the formed chocolate, it is possible to improve the quality of the product while eliminating the feeling of rejection upon consumption of the chocolate surface.
That is, at the time of coating, the chocolate is tempered and poured onto the surface of the molded chocolate, so that the liquid chocolate naturally flows down to be applied.
The ginseng pattern transferring process (S700)
In the state where the liquid chocolate is coated as described above, the
At this time, the
The chocolate used in the coating process (S600) and the transfer pattern (S700) in the ginseng pattern transfer process (S700) can be used either as a black- Is preferably composed of different kinds of chocolate.
For example, if black-based chocolate is used in the coating process (S600), the
As described above, it is possible to produce ginseng chocolate by the manufacturing method of ginseng chocolate according to the present invention, and the ginseng chocolate thus produced is excellent in appearance and can be consumed without any feeling of irritation by the ginseng, In particular, when the chocolate is consumed, the beneficial ingredients of the ginseng can be ingested, thereby contributing to the health promotion. Further, the ginseng farmer can increase the profit of the ginseng farm due to the improvement of utilization of the ginseng.
S100: Ginseng mixing process S300: Chocolate melting process
S300: butter mixing process S400: ginseng juice addition process
S500: Chocolate molding process S600: Coating process
S700: Ginseng pattern transfer process 700: Transfer paper
710: Warrior pattern 720: Ginseng pattern
Claims (3)
Ginseng chocolate, butter, and ginseng are used to make ginseng chocolate,
12 to 15% by weight of finely ground ginseng was added to 100% by weight of ginseng chocolate in a fresh cream liquid obtained by boiling 22 to 27% by weight of fresh cream and 2.5 to 3% by weight per 100% by weight of ginseng chocolate at 70 to 80 캜 Ginseng mixing step (S100) for boiling and mixing again;
A chocolate melting step (S200) of finely mixing 50 to 55% by weight of solid chocolate with respect to 100% by weight of ginseng chocolate in a fresh cream solution mixed with ginseng to obtain liquid chocolate by melting in a hot water at 45 to 55 DEG C;
A butter mixing step (S300) of mixing 1 to 1.5 wt% of butter with 100 wt% of ginseng chocolate in liquid chocolate, melting and mixing in a hot water at 45 to 55 캜;
A ginseng juice addition step (S400) of adding 3 to 7% by weight of ginseng juice to 100% by weight of ginseng chocolate in liquid chocolate mixed with butter and mixing at 45 to 55 DEG C in a hot water bath;
A chocolate molding process (S500) in which a liquid chocolate mixed with ginseng is poured into a rectangular box and then cooled and then cut square;
A coating step (S600) of tempering the chocolate to coat and coat the surface of the shaped chocolate; And
The ginseng pattern transfer process (S700), in which the thermosensitive transfer paper with the transfer pattern of ginseng type formed on the coated surface of the chocolate is hardened and then hardened at room temperature, and the transfer paper is removed when the chocolate is completely hardened, Wherein the method comprises the steps of:
Ginseng and ginseng,
Ginseng was prepared by washing the ginseng in a rum of 40 ~ 50% alcohol, dipping it in dry, and aging for about 1 year in a completely sealed state to prevent air from passing through.
After aging, the ginseng is finely ground and used as the ginseng applied in the ginseng mixing process (S100), and the ginseng juice to which the ginseng ingredient is absorbed is used as the ginseng juice applied in the step of adding the ginseng (S400) Gt;
Wherein the chocolate is one of black-based chocolate and white-based chocolate,
In the ginseng pattern transferring process (S700), the transfer pattern formed on the transfer sheet is composed of chocolate,
Wherein the chocolate used in the coating step (S600) and the chocolate used as the transfer pattern in the ginseng pattern transferring step (S700) are composed of different kinds of chocolate.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150074691A KR101733863B1 (en) | 2015-05-28 | 2015-05-28 | Ginseng chocolate method |
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| KR1020150074691A KR101733863B1 (en) | 2015-05-28 | 2015-05-28 | Ginseng chocolate method |
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| KR20160139570A true KR20160139570A (en) | 2016-12-07 |
| KR101733863B1 KR101733863B1 (en) | 2017-05-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114938826A (en) * | 2022-05-05 | 2022-08-26 | 浙江工业大学 | Polygonatum sibiricum and ginseng chocolate capable of improving antioxidant activity based on mechanochemistry and preparation method |
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| KR102307631B1 (en) | 2019-09-18 | 2021-09-30 | 이승민 | Manufacturing method of whiskey chocolate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101280877B1 (en) | 2012-09-20 | 2013-07-02 | 경상북도 김천시(김천시농업기술센터장) | The manufacturing method of prune chocolate and it's method |
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| JP2006166814A (en) * | 2004-12-16 | 2006-06-29 | Mary Chocolate Co Ltd | Oily confectionery and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101280877B1 (en) | 2012-09-20 | 2013-07-02 | 경상북도 김천시(김천시농업기술센터장) | The manufacturing method of prune chocolate and it's method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114938826A (en) * | 2022-05-05 | 2022-08-26 | 浙江工业大学 | Polygonatum sibiricum and ginseng chocolate capable of improving antioxidant activity based on mechanochemistry and preparation method |
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