KR20170037353A

KR20170037353A - A manufacturing method for chocolate bread and chocolate bread manufactured by the same

Info

Publication number: KR20170037353A
Application number: KR1020150136838A
Authority: KR
Inventors: 이석원
Original assignee: 이석원
Priority date: 2015-09-25
Filing date: 2015-09-25
Publication date: 2017-04-04
Also published as: KR101741749B1

Abstract

The present invention relates to a manufacturing method of chocolate bread and chocolate bread manufactured by the same. The manufacturing method of chocolate bread according to the present invention comprises a walnut powder production step (S100), a filling production step (S200), a chocolate paste production step (S300), a mixed chocolate paste production step (S400), a mixed chocolate paste pre-hardening step (S500), a mixed chocolate paste cooling and aging step (S600), an outer shell production step (S700), a dough aging step (S800), a fillings inserting step (S900), a chocolate bread molded product heating step (S1000), and a cooling step (S1100). The present invention enables bakers to form chocolate inside bread, so eaters can feel the soft texture of the bread and the sweet flavor of the chocolate at the same time. The chocolate is protected from heat and moisture of external air, so the taste of the chocolate does not change. Palatability of the chocolate bread can be improved for consumers to easily eat the chocolate bread as a snack.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing chocolate bread,

The present invention relates to a process for producing chocolate bread and a chocolate bread produced thereby, and more particularly, to a method for producing a chocolate cake by forming a chocolate in a bread to simultaneously feel a soft texture of bread and a sweet flavor of chocolate, To a chocolate bread which is protected from moisture and does not deteriorate its taste and whose taste is improved so that a consumer can easily take it for a snack, and a chocolate bread produced thereby.

Chocolates are collectively referred to as raw materials obtained from seeds of Theobroma cacao (Wood of theobroma cacao) and processed by adding various food raw materials and the like, and among them, the chocolate is processed into cocoa processed products such as cocoa mass, cocoa butter or cocoa powder, , Milk products, food additives, etc., and products containing 7% by weight or more of cocoa processed product are referred to as chocolate.

Cocoa powder is a major component of protein, carbohydrates and fats, and two-thirds of carbohydrates are dietary fiber, with the remainder being starch and little sugar. The fat content of the fat is 0 to 24% by weight and contains vitamins and minerals. Among them, cocoa butter has a very high degree of saturation, so that the saturated fatty acid content is about 62% by weight of the fat, mainly stearic acid and palmitic acid And the remainder is oleic acid which is an unsaturated fatty acid. In addition, studies have shown that cocoa has more antioxidants than wine, and chocolate, the main ingredient of cocoa and cocoa butter, is expected to have a high antioxidant potential. Thus, chocolate or cocoa has recently been recognized as a functional food in basic foods as its nutritional value and physiological function are revealed.

In addition, the antioxidant effect by the polyphenol component is also one of the components used in various functional foods. Polyphenols have been reported to inhibit or slow down tissue damage and the development of various diseases caused by active oxygen generated in human life activities.

In addition, when the level of active oxygen in the body is increased above a certain level, beta cells that make insulin are damaged, insulin becomes insufficient, resulting in diseases such as diabetes, and the diabetic is weakened in antioxidant ability, It can also occur in difficult conditions, causing many complications.

In addition, active oxygen in the body naturally accumulates in the body from natural environmental pollution, air pollution, food pollution, etc., and causes various diseases including cell death.

Polyphenols that prevent the health damage of these active oxygen are more than red wine or green tea, and absorption rate of chocolate polyphenol is 10 times higher than that of red wine, and cacao polyphenol is strong in suppressing lipid peroxide in the body.

In addition to polyphenols, chocolate also contains ferulic acid, an antioxidant that protects skin from UV rays and enhances immunity. The fat contained in chocolate is vegetable fat in cocoa butter, of which about 1 / 3 is unsaturated fatty acid, and the oleic acid serves to lower the blood cholesterol concentration.

Chocolate contains a large amount of beneficial ingredients such as calcium, fluoride, potassium, iron, phosphorus, zinc and manganese as well as polyphenols that inhibit the oxidation of these active oxygen.

Accordingly, the present inventors have made efforts to produce breads using chocolate containing a large amount of ingredients beneficial to the human body, and as a result, by mixing chocolate and other additives in the bread, it is possible to provide a soft texture of bread and a sweet flavor of chocolate The present inventors have completed the present invention by developing a method of producing chocolate bread which can be simultaneously felt and improved in preference so that consumers can easily take it for snacking.

Korean Registered Patent No. 10-1494367 (Registered on Feb. 11, 2015) Korean Registered Patent No. 10-0514337 (registered on September 05, 2005) Domestic registered patent No. 10-1087810 (registered on Nov. 22, 2011)

The present invention can form a chocolate in the bread to feel the soft texture of the bread and the sweet flavor of the chocolate at the same time and the chocolate is protected from the heat and moisture of the outside air and the taste thereof is not altered and the consumer can easily ingest And a chocolate bread prepared by using the chocolate bread.

The present invention also relates to a method for producing chocolate bread which can provide a variety of flavors and flavors to consumers who are looking for various well-being products with a taste and functionality that can lead to changes in taste of consumers, Chocolate bread.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for producing chocolate bread according to the present invention comprises: a step (S100) of preparing a walnut powder to powder the walnuts from which the husks have been removed to a predetermined particle size; A sediment producing step (S200) for producing a night sediment and a squash sediment to be mixed with the walnut powder; A chocolate paste preparation step (S300) of preparing a liquid chocolate to be mixed with the walnut powder and the sediment; Preparing a mixed chocolate paste (S400) for preparing a mixed paste by adding walnut powder, chestnut bark, and pumpkin seed to the liquid chocolate; (Seeds, β-form crystals) are formed by controlling the temperature so that the liquid chocolate mixed with the walnut powder, chestnuts, and pumpkin bottoms can be stably fixed to form a β-form crystal of the cocoa raw material Chocolate paste pre-solidifying step (S500); A step S600 of cooling and aging a mixed chocolate paste in which the pre-solidified mixed chocolate paste is filled in a mold, and then, the bubbles remaining in the mixed chocolate paste are removed using a vibrator to cool and aged to produce a mixed chocolate; (S700) a step of preparing a covering which is prepared by using wheat flour, glutinous rice flour, blueberry flour and Baicheng powder, and wrapping the mixed chocolate; (S800) mixing the flour, the glutinous rice flour, the blueberry powder and the Baicang powder, adding the purified water and the egg whites, and agitating the kneaded product to refrigerate the paste for a predetermined time; A filling step (S900) of preparing a chocolate bread molding product by using the aged paste as an outer skin and filling the kneaded product with the mixed chocolate used as a carrier material; (S1000) heating the chocolate loaf shaped product to heat the kneaded product filled with the mixed chocolate; And a cooling step (S1100) of lowering the temperature of the chocolate bread molding to complete the chocolate.

The preparing step (S300) of the chocolate paste includes a first step of preparing a chocolate raw material including a saccharide, a cocoa raw material, a milk powder, an emulsifying agent and a flavoring agent; A second step of dissolving cocoa butter, cocoa mass or cocoa powder which can be used as the cocoa raw material in a dissolution tank and storing the cocoa raw material after dissolving in a dissolution tank at 70 to 85 캜; A third step in which the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the perfume are mixed in a mixing device and the temperature is in the range of 55 to 60 DEG C for 15 to 25 minutes; The saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance are pulverized using a multi-stage roller or a mill, wherein the saccharide, dissolved cocoa raw material, powdered milk, Mu] m; And a fifth step of continuously agitating the pulverized and homogenized mixture of the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance together with the emulsifier in a conching apparatus called Conche, In the mixed chocolate paste preparation step (S400), the mixed chocolate paste is mixed in a weight ratio of 100 to 150 parts by weight of liquid chocolate, 10 to 15 parts by weight of walnut powder, 20 to 30 parts by weight of chestnuts and 20 to 30 parts by weight of pumpkin seeds The mixed chocolate paste pre-solidifying step (S500) is performed at a temperature of 43 to 45 ° C for 30 to 40 minutes, then the temperature is lowered to 25 to 28 ° C to cause seeding, (Β) crystals only by heating to 32 ° C., and in the cooling and aging step (S600) of the mixed chocolate paste, the cooling is carried out so that the pre- And then aged at 8 to 12 ° C for 30 to 40 minutes, and the aging can be aged for 5 to 10 days in the aging room at a temperature of 15 to 20 ° C and a relative humidity of 45 to 50%.

The skin preparation step (S700) comprises: a flour preparation step of preparing wheat flour; Preparing a glutinous rice flour to prepare glutinous rice flour for blending the flour, blueberry flour and perennial flour; Drying a blueberry and then pulverizing the dried blueberry to prepare a blueberry powder; Preparing a white perennial powder to be blended with the wheat flour, glutinous rice flour and blueberry flour; And a batter preparation step of mixing the wheat flour, glutinous rice flour, blueberry flour and Baiclor seed powder, adding purified water and egg whites, and stirring the mixture to form a kneaded product which surrounds the cooled and aged mixed chocolate paste, The blueberry powder preparation step may include a blueberry preparation step of preparing blueberries selectively; Drying the blueberry in a drier at 35 ° C to 45 ° C for 10 to 15 hours to remove moisture contained in the blueberry; And a blueberry pulverization step of pulverizing the dried blueberries with a particle size of 250 to 300 mesh to prepare a blueberry powder. In the step of preparing the perennial plant powders, the perennial plant is prepared, Preparation of Baeknyonchon and the separation of Fruits; And a step of pulverizing the perennial fruit with a length of 0.5 to 1 cm to dry and then pulverizing the perennial fruit with a particle size of 150 to 220 mesh to prepare a perennial plant powder, In the water production step, the flour, glutinous rice flour, blueberry powder, and white perennial flour have a ratio of 200 to 250 parts by weight of wheat flour, 3 to 7 parts by weight of glutinous rice flour, 10 to 15 parts by weight of blueberry powder and 5 to 10 parts by weight of perennial flour The purified water and egg whites are mixed at a ratio of 70 to 90 parts by weight of purified water and 120 to 150 parts by weight of egg whites based on 100 parts by weight of the whole wheat flour, glutinous rice flour, blueberry flour, Lt; / RTI > for 5 to 10 minutes.

In the walnut powder manufacturing step (S100), the walnut is pulverized to have a diameter of 2 to 5 mm. In the bottom preparation step (S200), the night residue is (1) (2) the black bean which has been melted selectively is immersed in purified water for 5 to 7 hours, and then heated at a temperature of 100 to 120 ° C to boil and boil the boiled black beans in a pulverizer, (3) 30 to 35 parts by weight of black beans prepared in the red bean preparing step, 25 to 27 parts by weight of a mortar, 10 to 15 parts by weight of sorbitol, 5 to 10 parts by weight of sugar and 0.5 to 1.0 And the mixture is heated with stirring at a temperature of 50 to 60 DEG C for 30 to 40 minutes, and 10 to 15 parts by weight of crushed chestnut is added in the night preparation step, at a temperature of 45 to 55 DEG C for 40 to 50 minutes(1) a squash preparing step of boiling the selected squash, grinding it into a particle size of 5 to 10 mm by a pulverizer and dehydrating it, (2) preparing a squash preparation step ), Red bean jam which is selectively melted is immersed in purified water for 5 to 7 hours, heated at a temperature of 100 to 120 ° C, boiled and pulverized to pulverize and dehydrate the boiled black bean jam, (3) 20 to 30 parts by weight of the black bean, 20 to 25 parts by weight of oligosaccharide, 10 to 15 parts by weight of the lower part, 8 to 10 parts by weight of sorbitol, 3 to 5 parts by weight of sugar and 0.5 to 1.0 part by weight of potato starch And the mixture is heated at a temperature of 50 to 60 DEG C for 30 to 40 minutes with stirring to complete a squash residue settling step. The dough aging step (S800) (S1000) is performed by heating the chocolate bread product at a temperature of 150 to 160 DEG C for 10 to 20 minutes, and heating the chocolate bread product at a temperature of 1 to 5 DEG C for 60 to 90 minutes And a second heating step in which the temperature is maintained at 80 to 90 DEG C after the first heating step and then for 60 to 90 minutes, and the cooling step (S1100) -5 to -8 < 0 > C.

The present invention also encompasses chocolate breads prepared by any one of the above-described methods.

The details of other embodiments are included in the detailed description.

The method of manufacturing chocolate bread according to the present invention is characterized in that chocolate is formed inside the bread to simultaneously feel the smooth texture of bread and the sweet flavor of chocolate and the chocolate is protected from the heat and moisture of the outside air, It is possible to improve the degree of preference so that the food can be easily ingested.

In addition, the chocolate bread produced according to the present invention can provide new and various flavors and flavors to consumers who are looking for a variety of well-being products with the taste and functionality of a pattern that can lead to changes in consumers' preferences.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flowchart illustrating a method of manufacturing a chocolate bread according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for producing chocolate bread according to the present invention will be described in detail with reference to the drawings.

The chocolate bread produced according to the present invention forms chocolate inside the bread to simultaneously feel the smooth texture of the bread and the sweet flavor of the chocolate and protects the chocolate from the heat and moisture of the outside air, It is possible to improve the preference degree so that it can be easily ingested.

Referring to FIG. 1, a method of manufacturing chocolate bread according to the present invention includes the steps of preparing a walnut powder S100, a refining step S200, a chocolate paste manufacturing S300, a mixed chocolate paste manufacturing S400, (Step S500), a mixed chocolate paste cooling and aging step S600, a shell manufacturing step S700, a kneading water aging step S800, a kneading water ingredient filling step S900, a chocolate bread molding heating step S1000 ), And a cooling step (S1100).

1. Walnut powder manufacturing step (S100)

The walnut powder production step (S100) is a step of pulverizing the walnuts from which the husks have been removed to a predetermined particle size. In the present invention, the walnuts may be pulverized to have a diameter of 2 to 5 mm.

In the present invention, when the diameter of the walnuts is less than 2 mm, the walnuts are not chewed when eating the walnuts. When the walnuts are crushed more than 5 mm, the walnuts can be separated from the walnuts. The walnuts are preferably pulverized to a diameter of 2 to 5 mm.

2. The sediment production step (S200)

The sediment production step (S200) is a step of producing a sediment to be mixed with the walnut powder. In the present invention, the sediment is used as a raw material of the bread to improve the flavor and texture of the bread.

In the present invention, chestnuts and pumpkin bottoms can be used as the bottoms. The chestnuts are (1) chestnuts prepared by removing chestnuts from the chestnuts, ground by a cutter to have a particle size of 5 to 10 mm, (2) Red bean jam is dipped in purified water for 5 to 7 hours and then heated at a temperature of 100 to 120 ° C to boil and dehydrate the boiled black bean jam into a boil and grinder; and (3) 30 to 35 parts by weight of prepared black beans, 25 to 27 parts by weight of a sweetener, 10 to 15 parts by weight of sorbitol, 5 to 10 parts by weight of sugar and 0.5 to 1.0 part by weight of potato starch, Heated for 30 to 40 minutes with stirring, 10 to 15 parts by weight of crushed chestnuts were added in the night preparation step, and the mixture was heated with stirring at a temperature of 45 to 55 DEG C for 40 to 50 minutes to complete a night residue Night sediment can be produced through the production steps.

In addition, the pumpkin bottom is prepared by (1) boiling the selected pumpkin, grinding it with a grinder at a particle size of 5 to 10 mm and dehydrating the pumpkin, (2) separating the black bean, which has been melted, by immersion in purified water for 5 to 7 hours (3) 15 to 20 parts by weight of the pumpkin, 25 to 30 parts by weight of the black bean paste, 20 to 25 parts by weight of oligosaccharide, 10 to 15 parts by weight of low-stage, 8 to 10 parts by weight of sorbitol, 3 to 5 parts by weight of sugar and 0.5 to 1.0 part by weight of potato starch are mixed and stirred at 50 to 60 ° C for 30 to 40 minutes And then heating it to complete the pumpkin sediments.

3. Manufacturing chocolate paste (S300)

The chocolate paste preparation step (S300) is a step of preparing liquid chocolate to be mixed with the walnut powder and the sediment.

The chocolate paste manufacturing step (S300) can be manufactured through a plurality of processes. In the present invention, the chocolate paste manufacturing step (S300) may include the following steps.

(1) Step 1

The first step is to prepare a chocolate raw material for producing chocolate.

The saccharide raw material used in the present invention may include saccharides, cocoa raw materials, powdered milk products, emulsifiers and fragrances. The saccharides may be white sugar, glucose or lactose, and the cocoa raw materials may be cocoa butter, cocoa mass, or cocoa powder May be used. The powdered milk may be whole milk powder or skim milk powder, and the emulsifying agent may be lecithin, and the flavoring may be vanillin or natural vanilla.

In the sugar, white sugar is produced by squeezing, refining and crystallizing sugarcane or sugar beet. The white sugar is composed of glucose and fructose and is a standard of sweetness. In the present invention, the white sugar is used as a sweetener and a bulking agent.

The glucose is colorless and widely distributed in sweet fruits, and is also contained in other polysaccharides such as white sugar, lactose, starch and the like. The glucose has a certain degree of cooling effect and can increase the yield value.

The lactose, which is a combination of glucose and galactose, can be degraded by lactase. The lactose is a disaccharide with a relative sweetness of 40%, which is not hygroscopic and thus can prevent lump formation, enhance flavor and reduce the risk of Sugar Bloom.

The cocoa raw material is a raw material for flavoring chocolate and can be produced by processing cacao bean. Cocoa mass (cocoa butter content: 54% by weight) was prepared by removing the shell of cacao bean from the cocoa raw material and grinding the nib portion. The oil portion obtained by squeezing the cocoa mass was cocoa butter, Cake powder is finely ground powder.

The powdered milk flavor softens the bitter taste of cocoa in milk and imparts a milk taste. In the present invention, whole milk powder or skim milk powder can be used as the milk powder. The powdery milk includes 3.5 wt% of moisture, 6 wt% of ash, 25 wt% of protein, 26 wt% of fat and 35 wt% of lactose as raw materials for drying the powdered milk, and the skim milk contains Milk Fat, and is composed of 35% by weight of protein, 1% by weight or less of fat and 45% by weight of lactose.

In the present invention, lecithin can be used as the emulsifying agent. The lecithin acts between the molecules of the lubricant to lower the interfacial tension, thereby lowering the viscosity and improving the suitability for processing the chocolate. And stabilize the physical properties.

The fragrance may be vanilla or vanillin. The vanilla is a fruit of turbulence and may include chemical names such as Vanilla Mexicana and Nanilla Pompana. The vanillin or vanillin is a known constitution, and a detailed description thereof will be omitted.

(2) Step 2

The second step is a step of dissolving cocoa butter, cocoa mass or cocoa powder, which can be used as the cocoa raw material, in a dissolving tank and storing the cocoa raw material. In the present invention, the cocoa raw material is dissolved in a dissolution tank at 70 to 85 ° C, Can be used.

(3) Step 3

In the third step, the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the perfume are mixed in a mixing device. In the third step, the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the perfume are mixed And mixing is carried out until a state suitable for the refining process is obtained.

In the present invention, the third step may be performed at a temperature ranging from 55 to 60 ° C for 15 to 25 minutes. In order to uniformly disperse and mix the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the perfume The reaction can proceed with stirring using an agitator.

(4) Step 4

The fourth step may be a step of finely pulverizing the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance, and the fourth step may be performed using a multi-stage roller or a mill.

In the fourth step, the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance may be pulverized to have a particle size of 15 to 25 탆. In the fourth step, the saccharide, the dissolved cocoa raw material, A mixture of the emulsifier, the emulsifier and the perfume is uniformly mixed to make the structure finer and homogenized to soften the physical properties, so that the usability can be improved.

(5) Step 5

In the fifth step, a mixture of the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance, which have been pulverized and homogenized, is continuously stirred with the emulsifier in a conching apparatus called Conche.

In the fifth step, the mixture of the homogenized saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the perfume may be warmed to remove water and volatile components while being dispersed. In the fifth step, And may be pulverized to form a complete liquid chocolate.

4. Mixed chocolate paste manufacturing step (S400)

The mixed chocolate paste preparation step (S400) is a step of preparing a mixed paste by adding walnut powder, chestnut bark, and pumpkin seed to the liquid chocolate.

In the present invention, the mixed chocolate paste may be prepared by adding walnut powder, chestnut bark, and pumpkin seed to the liquid chocolate prepared in the fifth step (S400) 100 to 150 parts by weight of chocolate, 10 to 15 parts by weight of walnut powder, 20 to 30 parts by weight of chestnuts and 20 to 30 parts by weight of pumpkin seeds.

In the present invention, when the mixed chocolate paste is mixed below the above-mentioned lower limit range, it is difficult to feel the texture of the walnut powder, chestnut bark, and pumpkin bottom in the bread to be produced, and it is difficult to fully feel the taste of chocolate, When mixed, the ingredients may be separated from the bread or the chocolate taste may be too strong.

5. Mixed chocolate paste pre-solidification step (S500)

The mixed chocolate paste pre-solidifying step (S500) forms a stable seed (Seeds, β-form crystal) by controlling the temperature so that the liquid chocolate mixed with the walnut powder, chestnuts and squash residue is stably fixed Thereby forming a cocoa raw material into a β-form crystal.

In the present invention, the pre-solidification step (S500) of the mixed chocolate paste is performed at a temperature of 43 to 45 ° C for 30 to 40 minutes, and then the temperature is lowered to 25 to 28 ° C so that seeds are sufficiently generated. To 30 to 32 ° C to remove the unstable seed and to produce only the most stable beta (beta) crystals. In the present invention, it is possible to produce a mixed chocolate paste having good texture, excellent thermal stability, good gloss, good moldability and shelf life by performing the preliminary solidification step of the mixed chocolate paste .

6. Mixed chocolate paste cooling and aging step (S600)

In the cooling and aging step (S600) of the mixed chocolate paste, the pre-solidified mixed chocolate paste is filled in a mold, and the bubbles remaining in the mixed chocolate paste are removed by using a vibrator, followed by cooling and aging to prepare mixed chocolate .

In the cooling and aging step (S600) of the mixed chocolate paste, the pre-solidified mixed chocolate paste is filled in a mold of a desired form by the operator, and the mixture is cooled at 8 to 12 DEG C for 30 to 40 minutes, (?) crystals can be produced.

Further, in the cooling and aging step (S600) of the mixed chocolate paste, the mixture may be aged in order to make the structure of the mixed chocolate formed by the beta (beta) crystals cooled to a more stable state, And aging for 5 to 10 days in an aging chamber having a relative humidity of 45 to 50%, the structure of the mixed chocolate can be made more stable. The above-described ripening improves the flavor of the mixed chocolate and prevents the blooming phenomenon during distribution.

7. Step (S700)

The shell preparation step S700 is a step of preparing a shell covering the mixed chocolate. In the present invention, the shell may be manufactured using wheat flour, glutinous rice flour, blueberry flour and Baicosan powder.

In the present invention, the step (S700) of preparing the envelope comprises steps of (1) preparing flour, (2) preparing glutinous rice flour, (3) preparing blueberry powder, (4) .

(1) Flour preparation stage

The flour preparation step is a step of preparing wheat flour. In the present invention, a flour or a gravity flour having a high gluten content may be used as the wheat flour.

(2) Preparation step of glutinous rice flour

In preparing the glutinous rice flour, the glutinous rice flour may be used to solidify the wheat flour, the blueberry flour, and the Baicang basalt flour.

(3) Preparation of blueberry powder

The blueberry powder is prepared by drying blueberry and then pulverizing the dried blueberry to prepare a blueberry powder.

In the present invention, the step of preparing the blueberry powder includes 1) a blueberry preparation step, 2) a blueberry drying step, and 3) a blueberry powdering step.

1) Blueberry preparation stage

The blueberry preparation step is a step of picking ripe blueberries to prepare blueberries of excellent quality. The blueberry collected in the blueberry preparation step may have a foreign substance attached thereto. The foreign matter may be cleaned by running water, cleaned and then dried naturally.

2) Drying stage of blueberry

The step of drying the blueberry is a step of removing moisture contained in the blueberry. In the present invention, the blueberry drying step may be carried out in a drier at 35 ° C to 45 ° C for 10 to 15 hours. In the present invention, when the blueberry is dried within the above-mentioned range, it is possible to prevent destruction of the nutrients and to prevent deformation of the blueberry.

In the present invention, the step of drying the blueberries is a step of drying with blueber so as to have a water content equal to or less than a certain amount, and the drying of the blueberries means drying in the same condition as that of ordinary raisins. In the present invention, the step of drying the blueberry may proceed until the moisture content of the dried blueberry is 10 to 15% of the total dry weight of the blueberry.

3) Blueberry powdering step

The blueberry pulverization step is a step of grinding and pulverizing the dried blueberry. In the present invention, the blueberries may be ground to a particle size of 250 to 300 mesh, and may be powdered. In the present invention, the blueberry powder is prepared by pulverizing the blueberry powder to a particle size within the above- And the crushed blueberry can be uniformly mixed with the flour, the glutinous rice flour and the perennial flour.

(4) Powder production stage

The step of preparing the perennial plant powder comprises the steps of 1) preparing the perennial plant and separating the fruit, and 2) pulverizing the perennial plant to the fruit powder, wherein the perennial plant powder is prepared by mixing the flour, glutinous rice flour and blueberry powder.

In the step of preparing the perennial plant and the step of separating the fruit, the plant is prepared, and only the fruit part is separately separated from the prepared plant. In the present invention, it is possible to improve the texture and color of the bread produced by pulverizing only the fruit of the perennial plant.

The step of pulverizing the perennial fruit pulverization is a step of grinding and pulverizing the separated perennial fruit. In the present invention, the berries are dried for 3 to 4 days in a natural sea breeze, and dried in a dryer for about 1 day according to the drying conditions to remove moisture content of about 98% or more.

In the present invention, the perennial seeds may be cut into a length of 0.5 to 1 cm, dried, and then pulverized into powder having a particle size of 150 to 220 meshes.

(5) Dough water manufacturing step

The preparation of the batter is a step of mixing the wheat flour, the glutinous rice flour, the blueberry flour and the Baicheng powder, adding purified water and egg whites, and stirring the flour, to prepare a batter wrapping the cooled and aged mixed chocolate paste.

The wheat flour, the glutinous rice flour, the blueberry flour and the perennial flour are used in the preparation of the batter in an amount of 200 to 250 parts by weight of wheat flour, 3 to 7 parts by weight of glutinous rice flour, 10 to 15 parts by weight of blueberry flour and 5 to 10 parts by weight of perennial flour Lt; / RTI >

The purified water and egg whites are mixed at a ratio of 70 to 90 parts by weight of purified water and 120 to 150 parts by weight of egg whites based on 100 parts by weight of the whole wheat flour, glutinous rice flour, blueberry powder, Lt; / RTI > for 5 to 10 minutes.

8. Dough water ripening step (S800)

The dough aging step S800 is a step of mixing the flour, the glutinous rice flour, the blueberry powder, and the Baicin Seaweed powder, adding purified water and egg whites, and stirring the kneaded product for a predetermined period of time, The water aging step (S800) can be performed by refrigerating the kneaded product at a temperature of 1 to 5 DEG C for 60 to 90 minutes.

In the present invention, the dough aging step (S800) may be performed by vacuum packing the agglomerated material to prevent external air from penetrating into the agglomerated material.

9. Filling step material charge (S900)

In the filling step (S900), the aged dough is used as an outer skin, and the dough is filled with the mixed chocolate used as a carrier material to produce a chocolate loaf. In the filling step (S900), the aged dough is put into a bread pan according to the form to be manufactured by the operator, and the dough is filled with aged mixed chocolate.

10. Heating step of chocolate bread molding (S1000)

The heating step (S1000) of heating the chocolate bread mold product is a step of heating the kneaded product filled with the mixed chocolate.

In the present invention, the heating step (S1000) of the chocolate loaf molding may include a first heating step and a second heating step depending on heating temperature and time.

The first heating step is a step of heating the chocolate bread product at a temperature of 150 to 160 ° C for 10 to 20 minutes to prevent the shape of the walnut cookie product from being deformed by heating the chocolate bread product to a high temperature .

Wherein the second heating step is performed by maintaining the temperature of the first baking step at 80 to 90 DEG C and then heating the baked baked bread for 60 to 90 minutes after the first heating step, At the same time, to gradually heat from the surface to the inside.

11. Cooling step (S1100)

The cooling step S1100 is a step of lowering the temperature of the chocolate bread molding to complete the chocolate.

In the present invention, the cooling step S1100 may be performed such that the temperature is lowered to -5 to -8 DEG C per minute. By gradually lowering the temperature of the heated chocolate loaf, the aging phenomenon and cracking And the like can be prevented.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG.

First, walnuts were pulverized and pulverized. Chestnuts and pumpkin bottoms were prepared. Liquid chocolate pastes were prepared using saccharides, cocoa raw materials, powdered milk, emulsifiers and perfumes.

Next, the mixed chocolate paste was prepared by mixing 120 parts by weight of liquid chocolate, 12 parts by weight of walnut powder, 25 parts by weight of chestnut powder 25, And 25 parts by weight of pumpkin bottom residue.

Next, the mixed chocolate paste was heated at a temperature of 45 ° C for 35 minutes, and then the temperature was lowered to 27 ° C to cause sufficient seeding. Then, the temperature was raised to 32 ° C to remove unstable seeds Only the most stable beta (?) Crystals were produced, cooled and aged to produce mixed chocolate.

Next, a batter was prepared using wheat flour, glutinous rice flour, blueberry flour and Baicin Seaweed powder. The flour was filled with the mixed chocolate as a starting material, and then heated and cooled to prepare a chocolate bread. At this time, the heating was firstly performed at a temperature of 155 DEG C for 15 minutes, then the temperature was lowered and then the secondarily heated at a temperature of 85 DEG C for 80 minutes, and the cooling was gradually cooled down to -7 DEG C per minute .

The commercially available bread (L) was purchased and used as a bread according to the comparative example. The bread according to the comparative example was prepared using only wheat flour and sediment.

As described above, the taste, flavor, texture, and preference of the conventional bread prepared through the embodiments of the chocolate bread of the present invention and the comparative examples described above were subjected to sensory evaluation and the results are shown in Table 2 below . The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division flavor Softness zest Texture Comprehensive preference Example 8.7 8.5 8.4 8.5 8.7 Comparative Example 5.7 5.8 5.5 5.5 5.7

As shown in Table 2, the taste, softness, flavor, texture and overall preference of the chocolate bread prepared in Examples and the bread prepared in Comparative Example were compared, and as a result, the chocolate It was found that the bread was superior in overall taste, softness, flavor, texture and overall preference compared to the bread prepared by the comparative example.

This is because the chocolate bread prepared according to the embodiment is used as a starting material by using chocolate, walnut powder and bamboo powder, and the glutinous rice flour, blueberry flour and white perilla seed powder are mixed in addition to the flour, By making bread, it is thought that it increases the softness of bread and improves taste and flavor, doubling the preference of consumers.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims

A step (S100) of preparing a walnut powder which powderizes the walnuts from which the husks have been removed to a predetermined particle size;
A sediment producing step (S200) for producing a night sediment and a squash sediment to be mixed with the walnut powder;
A chocolate paste preparation step (S300) of preparing a liquid chocolate to be mixed with the walnut powder and the sediment;
Preparing a mixed chocolate paste (S400) for preparing a mixed paste by adding walnut powder, chestnut bark, and pumpkin seed to the liquid chocolate;
(Seeds, β-form crystals) are formed by controlling the temperature so that the liquid chocolate mixed with the walnut powder, chestnuts, and pumpkin bottoms can be stably fixed to form a β-form crystal of the cocoa raw material Chocolate paste pre-solidifying step (S500);
A step S600 of cooling and aging a mixed chocolate paste in which the pre-solidified mixed chocolate paste is filled in a mold, and then, the bubbles remaining in the mixed chocolate paste are removed using a vibrator to cool and aged to produce a mixed chocolate;
(S700) a step of preparing a covering which is prepared by using wheat flour, glutinous rice flour, blueberry flour and Baicheng powder, and wrapping the mixed chocolate;
(S800) mixing the flour, the glutinous rice flour, the blueberry powder and the Baicang powder, adding the purified water and the egg whites, and agitating the kneaded product to refrigerate the paste for a predetermined time;
A filling step (S900) of preparing a chocolate bread molding product by using the aged paste as an outer skin and filling the kneaded product with the mixed chocolate used as a carrier material;
(S1000) heating the chocolate loaf shaped product to heat the kneaded product filled with the mixed chocolate; And
And a cooling step (S1100) of lowering the temperature of the chocolate bread molding to complete the chocolate.

The method according to claim 1,
The chocolate paste manufacturing step (S300)
A first step of preparing a chocolate raw material including a saccharide, a cocoa raw material, a milk powder, an emulsifier and a flavoring;
A second step of dissolving cocoa butter, cocoa mass or cocoa powder, which can be used as the cocoa raw material, in a dissolution tank and storing the cocoa raw material after being dissolved in a dissolution tank at 70 to 85 ° C;
A third step in which the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the perfume are mixed in a mixing device and the temperature is in the range of 55 to 60 DEG C for 15 to 25 minutes;
The saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance are pulverized using a multi-stage roller or a mill, wherein the saccharide, dissolved cocoa raw material, powdered milk, emulsifier and fragrance have a particle size of 15 to 25 Mu] m; And
And a fifth step of continuously agitating the pulverized and homogenized mixture of the saccharide, the dissolved cocoa raw material, the milk powder, the emulsifier and the fragrance together with the emulsifier in a conching apparatus called Conche,
In the mixed chocolate paste preparation step (S400), the mixed chocolate paste is mixed in a weight ratio of 100 to 150 parts by weight of liquid chocolate, 10 to 15 parts by weight of walnut powder, 20 to 30 parts by weight of chestnuts and 20 to 30 parts by weight of pumpkin seeds And,
The mixed chocolate paste pre-solidifying step (S500) is performed at a temperature of 43 to 45 ° C for 30 to 40 minutes, then the temperature is lowered to 25 to 28 ° C to cause seeding, ° C to produce only beta (?) Crystals,
In the mixed chocolate paste cooling and aging step (S600)
The cooling is performed by filling the mold with the pre-solidified mixed chocolate paste and cooling at 8 to 12 DEG C for 30 to 40 minutes,
Wherein the aging is aged for 5 to 10 days in an aging room at a temperature of 15 to 20 DEG C and a relative humidity of 45 to 50%.

The method according to claim 1,
The shell preparation step (S700)
Flour preparation phase to prepare flour;
Preparing a glutinous rice flour to prepare glutinous rice flour for blending the flour, blueberry flour and perennial flour;
Drying a blueberry and then pulverizing the dried blueberry to prepare a blueberry powder;
Preparing a white perennial powder to be blended with the wheat flour, glutinous rice flour and blueberry flour; And
Mixing the flour, the glutinous rice flour, the blueberry powder, and the Baicang basalt powder, adding purified water and egg whites, and stirring the mixture to prepare a kneaded product that surrounds the cooled and aged mixed chocolate paste,
The blueberry powder preparation step comprises:
A blueberry preparation stage to prepare blueberries selectively;
Drying the blueberry in a drier at 35 ° C to 45 ° C for 10 to 15 hours to remove moisture contained in the blueberry; And
And a blueberry pulverization step of pulverizing the dried blueberry to a particle size of 250 to 300 mesh to prepare a blueberry powder,
The method according to claim 1,
Preparing a perennial plant and preparing a perennial plant to separate only the fruit part from the perennial plant; And
Wherein the berry fruit is pulverized to a length of 0.5 to 1 cm and dried, and the berry fruit is pulverized with a particle size of 150 to 220 mesh to produce a berry seed powder,
In the kneaded product manufacturing step,
The wheat flour, the glutinous rice flour, the blueberry powder and the Baicheng powder are mixed in a ratio of 200 to 250 parts by weight of wheat flour, 3 to 7 parts by weight of glutinous rice flour, 10 to 15 parts by weight of blueberry powder and 5 to 10 parts by weight of perennial flour, Purified water and egg whites are mixed at a ratio of 70 to 90 parts by weight of purified water and 120 to 150 parts by weight of egg whites based on 100 parts by weight of the whole wheat flour, glutinous rice flour, blueberry powder and Baicin Seaweed powder at a rotation speed of 2000 to 2500 rpm &Lt; / RTI > to 10 minutes.

The method according to claim 1,
In the walnut powder manufacturing step (S100), the walnut is pulverized to have a diameter of 2 to 5 mm,
In the sediment production step S200,
The chestnuts are prepared by: (1) preparing chestnuts which have been removed from the skin, cutting the chestnuts into a cutter with a particle size of 5 to 10 mm, (2) (3) 30 to 35 parts by weight of black beans prepared in the above red bean preparing step, 25 to 27 parts by weight of a sweetener, 15 to 27 parts by weight of sweet potatoes prepared in the preparation step of red beans, 10 to 15 parts by weight of sugar, 5 to 10 parts by weight of sugar and 0.5 to 1.0 part by weight of potato starch, heating at a temperature of 50 to 60 DEG C for 30 to 40 minutes with stirring, 10 to 15 parts by weight is added and heated at 45 to 55 DEG C for 40 to 50 minutes with stirring to prepare a night residue,
The pumpkin bottom was prepared by (1) boiling the selected pumpkin, grinding it to a particle size of 5 to 10 mm by a pulverizer and dehydrating it, (2) separating the black bean from the black bean by immersion in purified water for 5 to 7 hours, (3) 15 to 20 parts by weight of the pumpkin, 25 to 30 parts by weight of the black bean, 20 to 25 parts by weight of oligosaccharide, 10 to 15 parts by weight of low-stage, 8 to 10 parts by weight of sorbitol, 3 to 5 parts by weight of sugar and 0.5 to 1.0 part by weight of potato starch, and heated at 50 to 60 ° C for 30 to 40 minutes with stirring , Which is manufactured through the step of manufacturing a pumpkin bottom set to complete the pumpkin bottom set,
The dough aging step (S800) is performed by refrigerating the kneaded product at a temperature of 1 to 5 DEG C for 60 to 90 minutes,
The heating step (S1000) of the chocolate loaf molding product comprises a first heating step of heating the chocolate loaf at a temperature of 150 to 160 DEG C for 10 to 20 minutes and a second heating step of heating the chocolate loaf at a temperature of 80 to 90 DEG C And a second heating step of heating for 60 to 90 minutes,
Wherein the cooling step (S1100) is performed so that the temperature is lowered to -5 to -8 DEG C per minute.

A chocolate bread produced by the method of any one of claims 1 to 4.