KR20180043052A - Korean red ginseng chocolate and composition and method formanufacturing the same - Google Patents

Abstract

The present invention relates to chocolate containing red ginseng and, more specifically, to a method for manufacturing chocolate containing red ginseng, and chocolate containing red ginseng, which inhibit surface crack or shape degradation caused as the red ginseng absorbs moisture and expands. The present invention provides the method, comprising: a red ginseng preparation step of preparing the red ginseng; a starch forming step of immersing the ginseng in a starch liquid to form a starch layer; and a chocolate forming step of immersing the ginseng, where the starch layer is formed, in chocolate to form a chocolate layer. The present invention is configured to contain the red ginseng within the chocolate, whereas the starch layer is formed on the surface of the red ginseng. The present invention can form the starch layer formed through the starch forming step, and buffer a volume change of the red ginseng, which pushes the chocolate layer to the outside, through the starch layer to inhibit a surface layer from being cracked or a shape from being degraded and, at the same time, to easily fixate the chocolate layer. In addition, the present invention forms a space layer through the starch forming step or the chocolate forming step to inhibit the chocolate layer from being cracked or the shape from being degraded because the volume changes within the space layer even though the red ginseng expands.

Description

A method for manufacturing chocolate containing red ginseng and a chocolate containing red ginseng,

The present invention relates to a chocolate containing red ginseng, and more particularly to a method for producing chocolate containing red ginseng inhibiting cracking or defective shape of a surface caused by swelling of red ginseng by absorbing moisture, .

Ginseng (Panax Ginseng) is a herbal medicine in the genus Araliaceae and Panax, and red ginseng is produced by steam-drying ginseng roots. Ginseng contains amino acids, vitamins, organic acids, carbohydrates and various minerals. It is known as a medicinal herb that is effective in preventing and treating various diseases such as tonic action, thirst relief, strengthening of immune function, blood pressure, diabetes and fatigue recovery.

Generally, ginseng, which has been cultivated for about 4 to about 6 years and harvested and not processed, is called ginseng, and the ginseng contains about 75% moisture, and it is difficult to store the ginseng for more than one week in a harvested state. In particular, corruption and damage are likely to occur during the distribution process, so the ginseng is processed for long-term preservation.

Ginseng is divided into white ginseng, red ginseng and taegeum ginseng according to the processing method, and white ginseng is mainly dried ginseng at room temperature for 4 to 5 years. And red ginseng refers to a pale yellow - brown ginseng which is prepared by heat - treating the selected 6 - year - old ginseng and steam - drying it. In addition, Taegeuk ginseng is an intermediate processed form of red ginseng and white ginseng. It is popularized instead of expensive red ginseng. It refers to round ginseng processing ginseng whose cut surface has a dark brown color similar to that of red ginseng when it is cut with pale yellow brown color. Fresh ginseng and white ginseng can not be used for people whose face is red, their breath is cold or their blood pressure is high. However, it is known that red ginseng does not give a specific response to people with hypertension.

As described above, various kinds of ginseng have been widely known for their efficacy. In particular, Korean ginseng has long been recognized as the best quality in the world. Saponin contained in ginseng has no toxicity like hemolytic action unlike other saponins of plants, and contains not only ginseng protein, nucleic acid, but also many other essential amino acids and essential fatty acids. It is one of health foods and it is a very valuable asset.

In addition, Korean ginseng has pharmacological actions such as anticancer action, liver protection, relieving stress, strengthening resistance, controlling blood pressure, inhibiting diabetes, restoring fatigue, antioxidation, and promoting hematopoietic function.

However, these ginsengs have a strong image as a medicinal product because of their bitter taste, and thus they are not widely used.

Prior arts related to chocolate including ginseng to red ginseng include a composition of ginseng chocolate, a process for producing ginseng chocolate, and a technique related to ginseng chocolate by this process (Document 1). The conventional technique of Document 1 includes milk, ginseng powder, fresh cream, dark chocolate, butter, ginseng concentrate, milk chocolate, and its preparation method is to prepare a first mixture by mixing milk and ginseng powder, In the first heating process, the first mixture is made by putting fresh cream into the first mixture, the second mixture is heated again, and the second mixture is heated. Then, dark chocolate is added to the second mixture to make the third mixture. After cooling, the mixture is cooled and a butter and a ginseng concentrate are added to make a creamy quaternary mixture. The quaternary mixture is made into a predetermined size and put into milk chocolate to cover the outer surface of the quaternary mixture with milk chocolate. A primary coating step in which a coating layer is formed on the tea mixture, a quadratic mixture of the size of a predetermined shape covered with milk chocolate is rolled in a vessel containing white ginseng powder, Include a secondary coating process, and a step of drying the first and second covering the quaternary mixture of coating the ginseng powder in the layer and; The structure of the ginseng chocolate according to the above method comprises a cream body including milk, ginseng powder, fresh cream, dark chocolate, butter and ginseng concentrate, a milk chocolate layer surrounding the outer skin of the cream body, and a shell of the milk chocolate layer Coated ginseng powder layer.

Another prior art relating to chocolate containing ginseng to red ginseng includes a chocolate containing ginseng slices and a technique for its production (Document 2). In the conventional art of Document 2, fresh ginseng was washed and cut into slices, steamed for 90 minutes at a temperature of 90 to 94 캜, dipped several times with honey, oligosaccharide, and sugar, At 54 to 58 ° C for 3 to 5 hours to form a chocolate layer of chocolate containing 72% by weight of cacao so that the ginseng slices can be drawn into the inside of the chocolate layer, and the xylitol A coated chocolate layer formed by forming a xylitol layer and a process for producing the same.

In addition, another related art related to chocolate containing ginseng to red ginseng is the red ginseng chocolate composition containing lyophilized red ginseng and a technique for its production (Patent Document 3). The prior art of Document 3 relates to a red ginseng chocolate composition having excellent texture and efficacy including lyophilized red ginseng product and a method for producing the red ginseng chocolate composition. The red ginseng powder is pulverized to a predetermined size for the frozen dried ginseng powder having excellent texture and efficacy. A process of moisture-absorbing the pulverized red ginseng, a process of freeze-drying the moisture-absorbed red ginseng, and a process of including the freeze-dried ginseng in chocolate.

Document 1: Korean Patent Publication No. 10-2002-0048853 (June 24, 2002) Document 2: Korean Patent No. 10-0816874 (March 26, 2008) Document 3: Korean Patent No. 10-1485256 (Jan. 21, 2015)

The prior art disclosed in the background of the present invention can be classified into a technique in which chocolate is contained in red ginseng or various additives including chocolate are added to the outside of red ginseng in order to manufacture chocolate containing red ginseng.

However, when an additive or a chocolate layer is formed on the surface of dried red ginseng, the red ginseng absorbs the moisture contained in the chocolate or the air. At this time, the volume of red ginseng becomes large, and the additive Or a surface layer composed of a chocolate layer.

In particular, red ginseng, which has been steamed and dried three times, has the lowest water content, and the problem of cracking of the surface layer is most frequently encountered.

In this technology, a technique for suppressing the breakage of the surface layer by red ginseng is a problem to be solved by the present technology.

In one embodiment, a technique relating to a method of making chocolate comprising red ginseng is disclosed. The process for preparing chocolate containing red ginseng comprises preparing a red ginseng for preparing red ginseng, a starch forming process for forming a starch layer by dipping red ginseng into a starch solution, a chocolate forming process for forming a chocolate layer by dipping red ginseng, ≪ / RTI >

The method for preparing chocolate containing red ginseng may further include a step of forming a honey layer by forming the honey layer by aging the red ginseng in honey.

The starch solution may be obtained by mixing starch 80 wt% to 90 wt% and starch additive 10 wt% to 20 wt% in the starch forming process.

The starch-forming process includes preparing starch to prepare starch, mixing starch with starch to make the starch solution, mixing the starch with starch, heating the starch to 40 ° C to 60 ° C, And a starch drying process of drying the red ginseng dipped in the starch solution at a temperature of 30 ° C to 40 ° C for 2 hours to 3 hours.

The honey forming process may be performed by precipitating the red ginseng in honey for 18 hours to 21 hours, aging it, and drying at a temperature of 20 ° C to 40 ° C for 2 hours to 3 hours.

The cacao preparation process for preparing cacao comprises 10 to 20% by weight of a liquid cocoa additive and 80 to 90% by weight of cacao to prepare a chocolate liquid. The process of dipping the red ginseng into the formed chocolate, and the process of drying the chocolate to dry the chocolate.

The starch forming process is a temporary starch forming process in which red ginseng subjected to starch perception process is temporarily dried at a temperature of 30 ° C to 40 ° C for 40 minutes to 60 minutes to form a temporary starch layer and air in the temporary starch layer To form an air layer.

The chocolate forming process includes forming a first chocolate portion and a second chocolate portion having a larger seating groove formed on one side thereof with chocolate, and a red ginseng resting process for placing red ginseng in the seating groove of the first chocolate portion, A process of sealing the chocolate covering the second chocolate part to the upper part of the first chocolate part and a surface melting step of bonding the contact surfaces of the first and second chocolate parts by heating to 50 ° C to 60 ° C.

On the other hand, the starch additive may be mixed with one or more of the above-mentioned starch additives, liquid starch, liquid xylitol and liquid sweeteners.

In another embodiment, a technique relating to chocolate comprising red ginseng is disclosed. The chocolate containing the red ginseng contains red gins inside the chocolate, and the surface of the red gins comprises a starch layer.

In another embodiment, a technique relating to chocolate comprising red ginseng is disclosed. The chocolate containing red ginseng includes a space layer formed between chocolate and red ginseng.

In this specification, a starch layer is formed in red ginseng through a starch forming process, and red ginseng, in which a starch layer is formed, is dipped in chocolate to form a chocolate layer in red ginseng. The starch layer interposed between the red ginseng and the chocolate layer can function to transfer the volume of the red ginseng to the chocolate layer by buffering the volume change of the red ginseng according to the change of the external environment such as the temperature change. In addition, the starch layer interposed between the red ginseng and the chocolate layer can function as an adhesive for allowing the chocolate layer to adhere well to the surface of the red ginseng. The technology disclosed in the present specification is based on the fact that the chocolate layer is broken due to a change in the volume of red ginseng due to a change in the external environment such as a temperature change occurring in manufacturing process and distribution process of chocolate through the starch layer providing such function, It is possible to provide an effect that the chocolate layer can be easily fixed.

In addition, the technology disclosed in the present specification utilizes a space layer formed through a starch forming process or formed through a chocolate forming process, so that the volume of red ginseng is changed in the space layer, It is possible to provide an effect of suppressing breakage of chocolate layer or occurrence of defective shape due to swelling.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view illustrating a method of manufacturing chocolate including red ginseng according to an embodiment of the present invention. FIG.
2 is a view showing a method of manufacturing chocolate containing red ginseng according to another embodiment of the present technology.
3 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention.
4 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention.
5 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention.
6 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention.
7 is a view showing chocolate containing red ginseng according to one embodiment of the present technology.
8 is a view showing chocolate containing red ginseng according to another embodiment of the present technology.
9 is a view showing chocolate including red ginseng according to another embodiment of the present invention.
10 is a view showing chocolate containing red ginseng according to another embodiment of the present technology.

Hereinafter, embodiments disclosed in this specification will be described in detail with reference to the drawings. Like reference numerals in the drawings denote like elements, unless the context clearly indicates otherwise. The exemplary embodiments described above in the detailed description, the drawings, and the claims are not intended to be limiting, and other embodiments may be utilized, and other variations are possible without departing from the spirit or scope of the disclosed technology. Those skilled in the art will appreciate that the components of the present disclosure, that is, the components generally described herein and illustrated in the figures, may be arranged, arranged, combined, or arranged in a variety of different configurations, all of which are expressly contemplated, It can be easily understood that a part is formed. In the drawings, the width, length, thickness or shape of an element, etc. may be exaggerated in order to clearly illustrate the various layers (or films), regions and shapes.

When one component is referred to as being "bonded" to another component, it may include not only the one component directly bonded to the other component, but also intervening additional components therebetween.

When one element is referred to as being "formed" to another element, it may include the case where the one element is formed directly on the other element, as well as the case where additional elements are interposed therebetween.

When one element is referred to as being "coupled" to another element, it may include the case where the one element is directly coupled to the other element as well as the case where additional elements are interposed therebetween.

The description of the disclosed technique is merely an example for structural or functional explanation and the scope of the disclosed technology should not be construed as being limited by the embodiments described in the text. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the rights of the disclosed technology should be understood to include equivalents capable of realizing the technical ideas.

The singular presentation should be understood to include plural representations, unless the context clearly dictates otherwise. Or ?? Quot ;, " an " or " an " or " an " is intended to specify the presence of stated features, integers, steps, operations, elements, It should be understood that they do not preclude the presence or addition of one or the other.

Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosed technology belongs. Commonly used dictionary defined terms should be interpreted to be consistent with the meanings in the context of the related art and can not be interpreted as having ideal or overly formal meaning unless explicitly defined in the present application.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view illustrating a method of manufacturing chocolate including red ginseng according to an embodiment of the present invention. FIG. 2 is a view showing a method of manufacturing chocolate containing red ginseng according to another embodiment of the present technology. 3 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention. 4 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention. 5 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention. 6 is a view illustrating a method of manufacturing chocolate including red ginseng according to another embodiment of the present invention. 7 is a view showing chocolate containing red ginseng according to one embodiment of the present technology. 8 is a view showing chocolate containing red ginseng according to another embodiment of the present technology. 9 is a view showing chocolate including red ginseng according to another embodiment of the present invention. 10 is a view showing chocolate containing red ginseng according to another embodiment of the present technology.

Hereinafter, a method for manufacturing chocolate including red ginseng and a chocolate including red ginseng will be described with reference to the drawings.

The method for producing chocolate containing hemp disclosed in the present invention includes a red ginseng preparing step (S100), a starch forming step (S200), and a chocolate forming step (S300), as shown in FIG. In some other embodiments, as disclosed in FIG. 2, the method of making chocolate including red ginseng may optionally further comprise a honey forming process (S400).

Meanwhile, the chocolate including red ginseng disclosed in the present invention includes red ginseng 100, a starch layer 200 and a chocolate layer 300, as shown in Figs. In some other embodiments, the chocolate comprising red ginseng may optionally include a space layer 500 between chocolate and red ginseng 100, as illustrated in Figures 9-10.

First, the red ginseng 100 is prepared through the red ginseng preparatory process (S100). The prepared red ginseng (100) may be red ginseng mixed with ordinary red ginseng and other additives, or the red ginseng formed into a specific shape or size.

The red ginseng 100 is dipped into the starch solution through the starch forming process S200 to form the starch layer 200. [ The starch layer 200 may be formed on the entire surface of the red ginseng 100 or on a part of the surface of the red ginseng 100. The starch layer 200 is formed by the phenomenon that the red ginseng 100 absorbs moisture and the volume expands or the volume of the red ginseng 100 changes with the change in the ambient temperature, Can be performed.

For example, referring to the embodiment shown in FIG. 1, the starch forming process (S200) may be performed after the red ginseng preparation process (S100) to form the starch layer 200 on the surface of the red ginseng. As another example, referring to another embodiment shown in FIG. 2, the starch forming process (S200) may be performed after the red ginseng preparing process (S100) and the honey forming process (S400). Further, the starch forming process (S200) may be performed by using the starch layer (200) in order to prevent the chocolate layer (300), which is a surface layer of the food, And can be selectively carried out between the red ginseng 100 and the chocolate layer 300.

The starch solution in the starch forming process (S200) may include a mixture of 90 wt% of starch and 10 wt% of an additive.

In one embodiment, the starch forming process S200 may include a starch preparation process S210, a starch mixing process S220, a starch percolation process S230, and a starch drying process S240, And progressing sequentially.

4, the temporary starch forming process (S250) for temporarily drying the red ginseng 100 through the per-minute acupuncture step (S230) to gel the starch layer 200 is performed in the starch forming process (S200) As shown in FIG. The starch forming process S200 may further include a gap forming process S260 for forming a space layer 500 between the red ginseng 100 and the gelled starch layer 200. [ In the space layer 500, the red ginseng 100 absorbs moisture in the process and expands, or the volume changes according to the ambient temperature change after the completion of the process. However, the surface layer of the food finished with the present technology is broken or the shape is defective Can be performed. The starch forming process (S200) may further include performing a per-cup perforating process (S230) after the cavity forming process (S260) to fill up the minute holes generated in the cavity forming process (S260).

The chocolate layer 300 is formed by dipping the red ginseng 100 formed with the starch layer 200 through the chocolate forming process S300. In other words, the chocolate layer 300 is formed on the starch layer 200 formed on the surface of the red ginseng 100 to neutralize the bitter taste of the red ginseng 100 in the chocolate forming process (S300).

For example, as shown in FIG. 1, the chocolate forming process (S300) may be performed after the starch forming process (S200) to form the chocolate layer (300) on the surface of the starch layer (200). As another example, the chocolate forming process (S300) may be performed after the red ginseng preparing process (S100), the starch forming process (S200), and the honey forming process (S400) are sequentially performed. This embodiment is for containing the chocolate layer 300 on the surface of the bitter tasty red ginseng 100. After performing the red ginseng preparing process S100 and the chocolate forming process S300, (S200) and a honey formation process (S400). That is, in order to facilitate the description of the present invention, the chocolate forming process (S300) is limited to the composition of the surface layer of the food completed in the present invention as chocolate, and another composition layer using various compositions according to preference is implemented It will be acceptable.

Meanwhile, the chocolate forming process S300 may be performed by sequentially performing a cacao preparing process S310, a cacao mixing process S320, a chocolate scouring process S330, and a chocolate drying process S340, Or may be performed in a progressive manner.

The chocolate forming process S300 may include forming a first chocolate portion 310, a second chocolate portion 320, and a seating groove 330 in a chocolate forming process S350, as shown in FIG. 6, , A red ginseng process (S360), and a chocolate sealing process (S370). This is for forming the space layer 500 between the red ginseng 100 and the chocolate. In the chocolate forming process S300, after the chocolate sealing process S370, the object to be placed in the receiving groove 330 (for example, red ginseng, red ginseng, etc.) (S380).

Through the process of forming a honey (S400), red ginseng (100) is precipitated in honey and aged to form a honey layer. In other words, the honey forming process (S400) is for neutralizing the bitter taste of the red ginseng (100) or adding a new taste. As shown in FIG. 2, The honey layer 400 can be formed. Alternatively, the honey forming process (S400) may be performed after the starch forming process (S200), or may be performed after the chocolate forming process (S300). The process of forming a honey (S400) includes precipitation, aging and drying of red ginseng (100) in honey. The process of forming a honey (S400) is an additional function as a sweetener of a food completed by the present technology.

7, the starch layer 200 is formed on the surface of the red ginseng 100, and the starch layer 200 is formed on the surface of the red ginseng 100. In addition, And a chocolate layer 300 is formed on the surface of the substrate 200.

And the honey layer 400 may be included on the surface of the starch layer 200, as in another embodiment disclosed in FIG. 9 to 10, a space layer 500 may be included in place of the honey layer 400. [ Other embodiments disclosed in Figures 9-10 are limited only for ease of description of the technique and are not limited to the red ginseng 100 and the starch layer 200, the honey layer 400, the space layer 500, (300) are formed in order, and the like. That is, the chocolate containing red ginseng in the present invention is composed of the space layer 500 between the chocolate which is the surface layer of the food and the red ginseng 100 in the present invention.

Hereinafter, the above configuration will be described in more detail.

Red ginseng 100 mixed with red ginseng and other additives is formed into a specific shape and size through a red ginseng preparing step S100. Referring to one embodiment disclosed in Figures 7 to 10, the shape is spherical and the size is formed to be about 1 cm in diameter.

In order to form the spherical shape, the prepared red ginseng can be crushed and put into a spherical jig to be compressed, or can be cut to have a spherical shape. Of course, the shape of the red ginseng may be formed in the shape of a rectangular parallelepiped polygon or the like.

Meanwhile, various ingredients such as honey and chocolate may be mixed into the ground red ginseng in the red ginseng preparation process (S100). Further, the starch solution (not shown) or mucilage having mucilage properties described in the present invention may be mixed and used. When the starch solution and the red ginseng are mixed, the starch solution (S200 ) May be excluded.

The red ginseng (100) used in the present invention is limited only for easy explanation of the present invention, and it can be classified into three kinds of processed ginseng such as white ginseng, taegeum ginseng, common ginseng, or ginseng such as white ginseng, taegeuk ginseng, And the like.

Particularly, when preparing the red ginseng 100, if the roots or the trunk of the red ginseng are cut and used in a sliced form, the working process can be greatly simplified.

The starch forming process (S200) is a process of forming a starch layer (200) on the surface of red ginseng (100), referring to one embodiment shown in Figs. The starch forming process S200 includes a starch mixing process S220 for preparing a starch solution (not shown) by mixing a starch preparation process (S210) for preparing ordinary vegetable starch and a starch additive (not shown) The starch solution is heated to about 40 ° C to about 60 ° C to immerse the red ginseng 100 for about 5 minutes to about 10 minutes (S230) and the red ginseng 100 dipped in the starch solution is added to about 2 And a starch drying process (S240) for drying at a temperature of about 30 DEG C to about 40 DEG C for about 3 hours to about 3 hours. The starch solution may be composed of 80 wt% to 90 wt% of common vegetable starch and 10 wt% to 20 wt% of additives.

The starch forming process (S200) is performed after the red ginseng preparation process (S100). A starch layer (200) of about 0.5 mm to about 1 mm is formed on the surface of the red ginseng (100). The starch layer 200 formed through the starch forming process S200 includes mucilage and is elastic. The starch layer 200 absorbs moisture by the elasticity of the starch layer 200, Or when the red ginseng 100 shrinks or expands according to the ambient temperature change, the shrinkage pressure or the expansion pressure is relieved, so that the chocolate layer 300, which is the surface layer of the food, . In particular, when the red ginseng used in the present invention is red ginseng having a low moisture content, the starch layer 200 can provide a function of facilitating the deposition of chocolate through the process of dicing the chocolate.

The above-mentioned additive (not shown) is generally used in water, but may be carried out by adding a liquid phase precursor or a sweetener and a xylitol component.

The starch forming process (S200) may be selectively performed between the red ginseng (100) and the chocolate layer (300). The starch precipitation process (S230) and the starch drying process (S240) can be repeated several times as needed. The starch drying process (S240) and the starch drying process (S240) The thickness can be easily adjusted.

4, the starch forming process (S200) is a process in which the red ginseng (100), which has been subjected to the starch perception step (S230), is heated for about 40 minutes to about 60 minutes at a temperature of about 30 ° C to about 40 ° C (S250) for forming a temporary starch layer (not shown) by temporary drying to a temporary starch layer (S250), and a cavity forming process (S260) for injecting air by inserting a tubular body .

The starch layer 200 may be formed into a gel state through the starch preparing process S210, the starch mixing process S220, and the temporary starch forming process S250 of the starch forming process S200. The starch layer 200 may swell up like a balloon through the cavity forming process S260 so that the space layer 500 may be formed between the red ginseng 100 and the starch layer 200. [ Even when the red ginseng 100 expands, the volume of the red ginseng 100 changes in the space layer 500, so that the honey layer 400 or the chocolate layer 300 formed on the surface of the starch layer 200 through the space layer 500 Of the red ginseng 100 can be inhibited from being broken or from being defective in shape. Then, the starch forming process (S200) is completed by additionally progressing the starch percolating process (S230) and the starch drying process (S240). The peritoneal dialysis process (S230) is performed in order to fill the minute holes formed in the cavity forming process (S260), and is performed selectively because the gelled starch layer (200) can flow naturally and fine holes can be filled It is a process that can be done.

Further, the starch forming process (S200) may be performed after the red ginseng preparing process (S100) and the honey forming process (S400), referring to another embodiment shown in FIG.

The chocolate forming process (S300) is to form the chocolate layer (300) on the surface of the food finished through the present technique. 5, a cacao preparation process (S310) for preparing a cacao powder (not shown) and a cacao additive (not shown) for a liquid phase are carried out in an amount of 80% by weight of cacao, (C) a cacao mixing process (S320) in which a starch layer (200) is formed in a chocolate liquid by mixing the chocolate (100) to 90% by weight and the cacao additive in an amount of 10 to 20% (S330) in which the red ginseng (100) is dipped for about 5 minutes to about 10 minutes by heating the liquid to about 60 ° C to about 80 ° C, and the chocolate is dipped for about 3 hours to about 4 hours at about 20 ° C to about 30 (S340) of drying the chocolate at a temperature of < RTI ID = 0.0 > 300 C < / RTI >

1, a chocolate layer 300 having a thickness of about 0.5 mm to about 1 mm is formed on the surface of the starch layer 200 by performing a starch forming process (S200) do. As another example, the chocolate forming process (S300) may be performed after the red ginseng preparing process (S100), the starch forming process (S200), and the honey forming process (S400) are sequentially performed. This embodiment is for containing the chocolate layer 300 on the surface of the bitter tasty red ginseng 100. After performing the red ginseng preparing process S100 and the chocolate forming process S300, (S200) and a honey formation process (S400). That is, in order to facilitate the description of the present invention, the chocolate forming process (S300) is limited to the composition of the surface layer of the food completed in the present invention as chocolate, and another composition layer using various compositions according to preference is implemented It will be acceptable.

The thickness of the starch layer 200 can be easily controlled according to the number of repetitions of the chocolate scouring process (S330) and the chocolate drying process (S340).

The cocoa additive (not shown) is generally used in water, but it may be added by adding a liquid phase precursor or a sweetener and a xylitol component.

6, the chocolate forming process S300 includes a first chocolate part 310 formed of chocolate and a first chocolate part 310 having a larger seating groove 330 formed on one side thereof with red ginseng 100, A chocolate molding process S350 for forming the chocolate part 320 and a red ginseng process S360 for placing the red ginseng 100 in the seating groove 330 of the first chocolate part 310 and the first chocolate part 310 (S370) for covering the second chocolate part (320) on the upper part and heating the contact surface of the first chocolate part (310) and the second chocolate part (320) to a temperature of about 50 ° C to about 60 ° C And proceeding to a surface melting process (S380) for bonding.

In the chocolate forming process S300, the first chocolate part 310 and the second chocolate part 320 having the seating groove 330 are formed through the chocolate molding process S350. The red ginseng 100 having the starch layer 200 formed in the seating groove 330 of the first chocolate part 310 is placed through the red ginseng process S360. The red ginseng 100 is surrounded by the chocolate by the second chocolate part 320 through the chocolate sealing process S370 so that the first chocolate part 310 and the second chocolate part 320 and the red ginseng 100 A space layer 500 is formed. The volume of the red ginseng 100 is changed in the space layer 500 even if the red ginseng 100 expands or shrinks so that the first chocolate part 310 and the second chocolate part 320 are broken It is possible to perform a function of suppressing the occurrence of defective shape.

Then, the first chocolate part 310 and the second chocolate part 320 are melted through the surface melting process (S380), and they are integrally bonded to each other. A chocolate dipping process (S330) in which the first chocolate portion 310 and the second chocolate portion 320 including the cacao preparation process (S310), the cacao mixing process (S320) The process S340 may be sequentially performed to complete the chocolate forming process S300.

The honey formation process (S400) is to form the honey layer (400). 2, the red ginseng 100 is aged by allowing it to settle in honey for about 18 hours to about 21 hours and aged for about 2 hours to about 3 hours at about 20 ° C to about 40 ° C RTI ID = 0.0 > of < / RTI >

The honey forming process S400 may be performed after the red ginseng preparation process S100 as shown in FIG. 2, to form the honey layer 400. FIG. As another example, the honey forming process (S400) may be performed after the starch forming process (S200) or may be performed after the chocolate forming process (S300). The process of forming a honey (S400) includes the step of aging and aging the red ginseng (100) in honey. The process of forming a honey (S400) is to neutralize the bitter taste of red ginseng (100) or to add a new taste, and to provide a sweetener function.

7, the starch layer 200 is formed on the surface of the red ginseng 100, and the starch layer 200 is formed on the surface of the red ginseng 100. In addition, And a chocolate layer 300 is formed on the surface of the substrate 200.

And the honey layer 400 may be included on the surface of the starch layer 200, as in another embodiment disclosed in FIG. 9 to 10, a space layer 500 may be included in place of the honey layer 400. The honeycomb- Other embodiments disclosed in Figures 9-10 are limited only for ease of description of the technique and are not limited to the red ginseng 100 and the starch layer 200, the honey layer 400, the space layer 500, (300) are formed in this order. That is, the chocolate containing red ginseng in the present invention is composed of the space layer 500 between the chocolate which is the surface layer of the food and the red ginseng 100 in the present invention.

Hereinafter, the binding relationship and the working relationship of the above-described structure will be described in more detail.

In one embodiment, as shown in FIG. 1, the red ginseng preparing process S100 is performed, the starch forming process S200 is performed, and the chocolate forming process S300 is performed next.

The ground red ginseng is put into a spherical jig having a diameter of about 1 cm and pressed to form red ginseng (S100) to form red ginseng (100).

Thereafter, ordinary vegetable starch is prepared through the starch preparation process (S210) of the starch formation process (S200). Then, a starch solution (not shown) mixed with 80% by weight to 90% by weight of ordinary vegetable starch and 10% by weight to 20% by weight of an additive constituting water is formed through a starch mixing process (S220). Then, the starch solution is heated to about 40 ° C to about 60 ° C through the starch perception step (S230), and red ginseng is dipped for about 5 minutes to about 10 minutes so that the starch solution remains on the red ginseng (100) surface. The red ginseng 100 dipped in the starch solution through the starch drying process (S240) is dried at a temperature of about 30 ° C. to about 40 ° C. for about 2 hours to about 3 hours to form a starch layer (about 0.5 mm to about 1 mm) 200).

Thereafter, a cacao powder (not shown) is prepared through the cacao preparation process (S310) of the chocolate forming process (S300). Then, a cocoa additive (not shown) composed of water is mixed with 80 wt% to 90 wt% of cacao and 10 wt% to 20 wt% of cacao additive through a cacao mixing process (S320) to prepare a chocolate liquid (not shown). The chocolate liquor is heated to about 60 ° C to about 80 ° C through the chocolate dipping process (S330) so that the red liquor 100 is dipped in the starch layer 200 for about 5 minutes to about 10 minutes. Then, the chocolate solution is dried at a temperature of about 20 ° C to about 30 ° C for about 3 hours to about 4 hours through the chocolate drying process (S340) to fix the chocolate layer 300 of about 0.5 mm to about 1 mm.

The thickness of the starch layer 200 and the chocolate layer 300 can be easily controlled by repeating the starch forming process S200 and the chocolate forming process S300. In this embodiment, The starch forming process (S200) is performed six times. Then, a chocolate forming process (S300) is performed 15 times to form a chocolate layer 300 of about 1 cm.

7, a starch layer 200 is formed on the surface of the red ginseng 100, a chocolate layer 300 is formed on the surface of the starch layer 200, Respectively.

The red ginseng constituting the red ginseng 100 is enlarged due to air or starch liquid or starch in the manufacturing process or moisture contained in the chocolate liquid to press the chocolate layer 300 outward through the starch layer 200. Alternatively, the red ginseng constituting the red ginseng 100 may change its volume according to the ambient temperature change during heating and storage during the processing, and stress may be applied to the chocolate layer 300 through the starch layer 200 . At this time, the elastic starch layer 200 buffers the size change of the red ginseng, thereby preventing the chocolate layer 300 from being broken or the shape of the chocolate layer 300 from being defective.

On the other hand, in order to prepare chocolate containing red ginseng of another embodiment disclosed in FIG. 8, the process may include a step of forming a honey (S400) after the starch forming process (S200).

In another embodiment, as shown in FIG. 2, the red ginseng preparation process (S100) is performed, the honey formation process (S400) is performed, the starch formation process (S200) The chocolate forming process (S300) is performed.

The red ginseng 100 is formed by proceeding to a red ginseng preparing step (S100) in which the red ginseng is cut into a spherical shape having a diameter of about 1 cm.

Thereafter, red ginseng (100) is aged for about 18 hours to about 21 hours, aged, and dried at a temperature of about 20 ° C to about 40 ° C for about 2 hours to about 3 hours (S400) To form a honey layer (400).

Thereafter, ordinary vegetable starch is prepared through the starch preparation process (S210) of the starch formation process (S200). Then, a starch solution (not shown) mixed with 80% by weight to 90% by weight of ordinary vegetable starch and 10% by weight to 20% by weight of an additive constituting water is formed through a starch mixing process (S220). Then, the starch solution is heated to about 40 ° C to about 60 ° C through the starch perception step (S230), and red ginseng is dipped for about 5 minutes to about 10 minutes so that the starch solution remains on the red ginseng (100) surface. Then, a temporary starch layer (not shown) is formed through a temporary starch forming process (S250) in which red ginseng (100) in which starch solution remains is temporarily dried at a temperature of about 30 ° C to about 40 ° C for about 40 minutes to about 60 minutes do. A space layer 500 is formed between the red ginseng 100 and the temporary starch layer through a cavity forming process (S260) in which a tube (not shown) is inserted into the temporary starch layer (not shown) to inject air.

Thereafter, a cacao powder (not shown) is prepared through the cacao preparation process (S310) of the chocolate forming process (S300). Then, a cocoa additive (not shown) composed of water is mixed with 80 wt% to 90 wt% of cacao and 10 wt% to 20 wt% of cacao additive through a cacao mixing process (S320) to prepare a chocolate liquid (not shown). The chocolate liquid is heated to about 60 ° C to about 80 ° C through the chocolate dripping process (S330) so that the red ginseng (100) is dipped in the starch layer (200) for about 5 minutes to about 10 minutes. Then, the chocolate solution is dried at a temperature of about 20 ° C to about 30 ° C for about 3 hours to about 4 hours through the chocolate drying process (S340) to fix the chocolate layer 300 of about 0.5 mm to about 1 mm.

The thickness of the starch layer 200 and the chocolate layer 300 can be easily controlled by repeating the starch forming process S200 and the chocolate forming process S300. In this embodiment, The starch forming process (S200) is performed six times. Then, a chocolate forming process (S300) is performed 15 times to form a chocolate layer 300 of about 1 cm. The thickness of the temporary starch layer (not shown) is determined by repeating the starch perception step (S230) and the temporary starch forming process (S250). In this embodiment, the thickness of the temporary starch layer So that the temporary starch layer is not easily released when the space layer 500 is formed.

A honey layer 400 is formed on the surface of the red ginseng 100 through a process for producing chocolate containing red ginseng as described above and a starch layer 200 is formed on the surface of the honey layer 400. A space layer 500 is formed between the honey layer 400 and the starch layer 200. On the surface of the starch layer 200, chocolate containing red ginseng with a chocolate layer 300 is completed.

Since the volume of the space layer 500 is changed in the space layer 500 even though the red ginseng constituting the red ginseng 100 is expanded, the chocolate layer 300 formed on the surface of the starch layer 200 may be broken, Is suppressed.

In addition, when the volume of the red ginseng changes over the space layer 500, the chocolate layer 300 is buffered through the starch layer 200 to prevent the chocolate layer 300 from being broken or defective in shape.

Meanwhile, the starch drying process (S240) for drying the red ginseng 100 dipped in the starch solution in the starch forming process (S200) at a temperature of about 30 ° C to about 40 ° C for about 2 hours to about 3 hours is further performed, The starch layer 200 is adhered, and at the same time, the tube that can be formed in the cavity forming process (S260) fills the inserted fine holes.

In addition, in order to produce chocolate containing red ginseng of another embodiment disclosed in FIG. 9, a honey forming process (S400) may be performed after the starch forming process (S200). Further, the honey forming process (S400) may be performed after the chocolate forming process (S300), or may be performed for each process.

In another embodiment, the red ginseng preparatory process (S100) is performed, and then the chocolate forming process (S300) is performed.

The red ginseng preparation process (S100) in which 60% by weight to 70% by weight of the ground red ginseng is mixed with 30% by weight to 40% by weight of the starch solution and is injected into a spherical jig of about 1 cm, ).

6, the first chocolate part 310 and the second chocolate part 320 in which the larger seating groove 330 of the red ginseng 100 is formed in the chocolate forming process (S300) The first chocolate part 310 and the second chocolate part 320 are formed through a forming process S350. The red ginseng 100 is placed in the seating groove 330 of the first chocolate part 310 through the red ginseng process S360 in which the red ginseng 100 is placed in the seating groove 330 of the first chocolate part 310, do. Then, the chocolate ginseng 100 is formed so as to be surrounded by the chocolate through the chocolate sealing process (S370) covering the second chocolate section 320 above the first chocolate section 310 and the chocolate and red ginseng 100, a space layer 500 is formed. And the surface of the first chocolate part 310 and the second chocolate part 320 is heated to a temperature of about 50 ° C to about 60 ° C to be joined together (S380).

The first chocolate 310 and the second chocolate 320 are formed on the surface of the red ginseng 100 through the method of manufacturing chocolate including the red ginseng as described above and the red ginseng 100 and the first chocolate 310 and the second Between the chocolate pieces 320, a chocolate including red ginseng having a space layer 500 formed thereon is completed.

Since the volume of the space layer 500 changes in the space layer 500 even when the red ginseng constituting the red ginseng 100 expands or contracts, the space between the first chocolate part 310 and the second chocolate part 310 constituting the chocolate layer 300, So that the portion 320 is prevented from being broken or the occurrence of defective shape is suppressed.

 Meanwhile, a cacao powder (not shown) is prepared through a cacao preparation process (S310) instead of the surface melting process (S380). Then, a cocoa additive (not shown) composed of water is mixed with 80 wt% to 90 wt% of cacao and 10 wt% to 20 wt% of cacao additive through a cacao mixing process (S320) to prepare a chocolate liquid (not shown). The chocolate liquor is heated to about 60 ° C to about 80 ° C through the chocolate dipping process (S330) so that the red liquor 100 is dipped in the starch layer 200 for about 5 minutes to about 10 minutes. Then, the chocolate solution is dried at a temperature of about 20 ° C to about 30 ° C for about 3 hours to about 4 hours through a chocolate drying process (S340) to fix the chocolate layer 300 of about 0.5 mm to about 1 mm .

In addition, in order to produce chocolate containing red ginseng of another embodiment disclosed in FIG. 10, a starch forming process (S200) may be further performed after red ginseng preparation process (S100).

From the foregoing, it will be appreciated that various embodiments of the present technique have been disclosed for the purpose of illustrating the present invention, and that various modifications are possible without departing from the scope and spirit of the present disclosure. And that the various embodiments disclosed are not to be construed as limiting the scope of the disclosed subject matter, but true ideas and scope will be set forth in the following claims.

100: red ginseng
200: starch layer
300: chocolate layer
310: first chocolate part
320: second chocolate portion
330: seat groove
400: honey layer
500: space layer
S100: Red Ginseng preparation course
S200: starch formation process
S210: starch preparation process
S220: starch mixing process
S230: Precipitation per minute
S240: starch drying process
S250: Temporary starch formation process
S260: Pore formation process
S300: Process of forming chocolate
S310: Cacao Preparation Course
S320: Cacao mixing process
S330: Chocolate Stirring Process
S340: Chocolate drying process
S350: Chocolate molding process
S360: Phosphoric acid course
S370: Chocolate sealing process
S380: surface melting process
S400: Honey forming process

Claims (11)

In chocolate containing red ginseng,
Preparing red ginseng to prepare red ginseng;
A starch forming process in which red ginseng is dipped in a starch solution to form a starch layer;
And red forming a chocolate layer by dipping red ginseng having a starch layer on the chocolate. The method according to claim 1,
Further comprising a step of forming a honey layer by allowing the red ginseng to settle on a honey to be aged to form a honey layer. The method according to claim 1,
Wherein the starch solution in the starch forming process comprises red ginseng mixed with 80 wt% to 90 wt% of starch and 10 wt% to 20 wt% of starch additive. The method according to claim 1,
The starch formation process
Starch preparations to prepare starch;
A starch mixing process of mixing the starch with an additive to prepare the starch solution;
A starch percolating process in which the starch solution is heated to 40 ° C to 60 ° C to drip the red ginseng; And
And drying the red ginseng dipped in the starch solution at a temperature of 30 ° C to 40 ° C for 2 hours to 3 hours. 3. The method of claim 2,
The honey forming process is a process for preparing chocolate containing red ginseng which is carried out by immersing the red ginseng (100) in honey for 18 hours to 21 hours and drying at a temperature of 20 ° C to 40 ° C for 2 hours to 3 hours Way. The method according to claim 1,
The chocolate forming process
Cacao preparation course for cacao;
A cacao mixing process in which 10% by weight to 20% by weight of a liquid cocoa additive and 80% by weight to 90% by weight of cacao are mixed to form a chocolate liquid;
A process of chocolate dipping into which a starch layer is formed in a chocolate liquid; And
A process for making chocolate comprising red ginseng comprising the step of drying the chocolate to dry the chocolate. The method according to any one of claims 1 to 3 or 5 to 6,
The starch forming process is a process of forming a temporary starch layer by temporally drying red ginseng which has been subjected to starch perception process at a temperature of 30 ° C to 40 ° C for 40 to 60 minutes and a step of forming air into the temporary starch layer Thereby forming an air layer. ≪ RTI ID = 0.0 > 11. < / RTI > 6. The method according to any one of claims 1 to 6,
The chocolate forming process
A chocolate molding step of forming a first chocolate part and a second chocolate part formed of chocolate and having a seating groove larger in size than red ginseng on one side thereof;
Red ginseng anchoring process in which red ginseng is placed in the seating groove of the first chocolate part;
A chocolate sealing process for covering the second chocolate portion to the upper portion of the first chocolate portion; And
And a surface melting step of joining the contact surfaces of the first chocolate part and the second chocolate part by heating to 50 ° C to 60 ° C. In chocolate containing red ginseng,
Chocolate containing red ginseng inside chocolate, red ginseng containing starch layer on the surface of red ginseng. In chocolate containing red ginseng,
Chocolate containing red ginseng with a space layer between chocolate and red ginseng. The method according to claim 3 or 6,
Wherein the starch additive and the cocoa additive are selected from the group consisting of water, liquid starch, liquid xylitol, and liquid sweeteners.

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