KR20180102260A - Manufacture of Black garlic crunch chocolate - Google Patents
Manufacture of Black garlic crunch chocolate Download PDFInfo
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- KR20180102260A KR20180102260A KR1020170028617A KR20170028617A KR20180102260A KR 20180102260 A KR20180102260 A KR 20180102260A KR 1020170028617 A KR1020170028617 A KR 1020170028617A KR 20170028617 A KR20170028617 A KR 20170028617A KR 20180102260 A KR20180102260 A KR 20180102260A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0079—Chocolate moulds processing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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Abstract
Description
본 발명은 흑마늘 분말이 첨가된 흑마늘 크런치 초콜릿에 관한 것으로, 더욱 상세하게는 S-알릴시스테인과 폴리페놀이 풍부하게 함유되어 있어 건강에 이로우며, 뛰어난 맛과 바삭한 식감을 가진 흑마늘 크런치 초콜릿 제조방법에 관한 것이다.The present invention relates to a black garlic crunch chocolate having black garlic powder added thereto. More particularly, the present invention relates to a method of producing black garlic crunch chocolate having an excellent taste and a crunchy texture, which is rich in S-allyl cysteine and polyphenol .
마늘은 식생활에서 널리 쓰이는 향신료의 한 종류이나, 식재료는 물론이고 치료제로도 사용된다. 대표적으로 마늘은 암세포 성장억제효과, 혈전생성 지연효과, 혈중 콜레스테롤 저하효과 등의 효과가 있다.Garlic is a kind of spices widely used in diet, but it is also used as a therapeutic agent as well as food ingredients. Typically, garlic has an effect of inhibiting cancer cell growth, delaying the production of thrombus, and lowering blood cholesterol.
마늘의 주성분은 수분이 60%, 탄수화물 20%, 단백질 3.3%, 지방 0.4%, 섬유질 0.92%, 회분 13.4% 및 비타민B1, 비타민B2, 비타민C, 글루탐산, 칼슘, 철, 인, 아연, 셀레늄, 알리신 등 다양한 영양소가 함유되어 있다. 마늘의 대표적인 성분은 알리신으로, 알리신으로 인하여 매운맛과 동시에 독한 냄새를 풍기게 된다. 알리신은 강력한 살균 및 항균 작용을 하며 소화를 돕고 면역력을 높이는 효과가 있다. 마늘은 생체기능을 조절하는 성분을 함유한 유용한 식품이지만 알리신으로 인한 특유의 향과 매운맛때문에 가공식품으로의 생산이 어려우며 기호도도 낮은 특징이 있다. The major components of garlic are 60% moisture, 20% carbohydrate, 3.3% protein, 0.4% fat, 0.92% fiber, 13.4% ash, and vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium, And alicin. The representative ingredient of garlic is alicin, which is caused by alicin, which gives off a hot and scentful smell. Alicin has powerful antiseptic and antimicrobial action, helps digestion and improves immunity. Garlic is a useful food containing components that regulate vital functions, but it is difficult to produce processed foods because of its unique flavor and spicy taste due to alicin.
이러한 문제점을 해결하기 위하여 마늘을 숙성하여 매운맛과 향을 제거한 흑마늘을 제조하고 있으나, 마늘 특유의 향과 매운맛을 완전하게 제거하기 어려워 여전히 기호도가 낮은 문제점이 있다. 또한, 흑마늘의 흡습성이 높은 제형으로 인하여 이를 가공하여 식품으로 제조하기 어려운 문제점이 있다.In order to solve such a problem, garlic is aged to produce a black garlic which has a pungent taste and an incense removed. However, it is difficult to completely remove the unique flavor and spicy taste of garlic. Further, because of the highly hygroscopic formulation of black garlic, it is difficult to process it and produce it as food.
본 발명은 상기의 문제점을 해결하기 위해서 안출된 것으로, 동결건조 후 분말화한 흑마늘과 초콜릿 용융액을 배합하여 흑마늘의 유효성분인 S-알릴시스테인과 폴리페놀이 풍부하게 첨가되고, 기호도가 높은 흑마늘 크런치 초콜릿을 제공하는 데 그 목적이 있다.DISCLOSURE OF THE INVENTION The present invention has been conceived in order to solve the above-mentioned problems, and it is an object of the present invention to provide a black garlic crunch which is rich in S-allylcysteine and polyphenol which are effective components of black garlic, The purpose is to provide chocolate.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.
본 발명에 따른 흑마늘 크런치 초콜릿은, 상기 흑마늘 1중량부에 대하여 물 1중량부를 추출기에 투입하고, 80 내지 85℃에서 3 내지 4시간동안 열수추출하여 흑마늘 내의 당성분을 제거하는 제 1단계; 상기 당성분을 제거한 흑마늘을 -50 내지 -40℃에서 동결건조하는 제 2단계; 상기 동결건조된 흑마늘을 분쇄하여 흑마늘 분말을 제조하는 제 3단계; 초콜릿 용융액을 제조하는 제 4단계; 상기 초콜릿 용융액 100중량부에 대하여 상기 흑마늘 분말 5중량부, 인조쌀 25중량부, 현미쌀 5중량부를 첨가하고 혼합하는 제 5단계; 상기 제조된 혼합물을 성형틀에 투입하여 3 내지 5℃에서 냉각시키는 제 6단계; 금속검출검사 후 포장하는 제 7단계;를 포함하는 것을 특징으로 한다.In the black garlic crunch chocolate according to the present invention, 1 part by weight of water is added to 1 part by weight of the black garlic into an extractor, and the mixture is subjected to hot water extraction at 80 to 85 ° C for 3 to 4 hours to remove sugar components in the garlic. A second step of lyophilizing the black garments from which the saccharide component has been removed at -50 to -40 캜; A third step of pulverizing the lyophilized black garlic to produce a black garlic powder; A fourth step of preparing a chocolate melt; 5 parts by weight of the black garlic powder, 25 parts by weight of artificial rice, and 5 parts by weight of rice brown rice are added to and mixed with 100 parts by weight of the chocolate melt. A sixth step of putting the prepared mixture into a mold and cooling at 3 to 5 캜; And a seventh step of packaging after the metal detection inspection.
상기 과제의 해결수단에 의해 본 발명은 흑마늘 내의 유용성분인 S-알릴시스테인과 폴리페놀이 풍부하게 포함되어 있고, 달콤한 맛과 바삭한 식감을 가진 초콜릿을 제조할 수 있는 효과가 있다.According to the solution of the above-mentioned problems, the present invention has the effect of producing chocolate having a sweet taste and a crunchy texture, which is rich in S-allyl cysteine and polyphenol which are useful components in black garlic.
도 1은 본 발명의 흑마늘 크런치 초콜릿 제조방법을 나타내는 순서도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for producing black garlic crunch chocolate of the present invention. FIG.
이상과 같은 본 발명에 대한 해결하려는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 일실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 일실시예를 참조하면 명확해질 것이다.The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.
<흑마늘 크런치 초콜릿 제조방법><Method for manufacturing black garlic crunchy chocolate>
먼저, 제 1단계(S1)에서 흑마늘 내의 당성분을 제거한다. First, the sugar component in the black garlic is removed in the first step (S1).
구체적으로, 흑마늘을 열수추출하여 흑마늘 내의 당성분을 추출해내어 제거한다. Specifically, black garlic is extracted with hot water to extract sugar components in black garlic and removed.
흑마늘은 숙성과정에서 과당의 함량이 높아져서 단맛이 나며 말랑말랑한 식감의 제형으로 변하는 특징이 있다. 이로 인하여 흑마늘을 가공하여 식품을 제조하기 까다로운 단점이 있다. 흑마늘과 물을 추출기에 투입하고 열수추출함으로써 흑마늘 내에 포함된 당성분을 제거하여 흑마늘의 맛과 향, 유용성분을 포함하되 과도한 당분은 제거하여 다양한 식품에 활용할 수 있는 효과가 있다.Black garlic has a characteristic that the content of fructose increases during fermentation and turns into a form of sweetness and soft texture. Therefore, there is a drawback that it is difficult to produce food by processing black garlic. By adding black garlic and water to an extractor and extracting hot water, sugar content contained in the black garlic is removed to contain the taste, aroma, and useful components of black garlic, but it can be used for various foods by removing excess sugar.
흑마늘 내의 당성분을 제거하기 위하여, 상기 흑마늘 1중량부에 대하여 물 1중량부를 추출기에 투입하고 80 내지 85℃의 온도에서 3 내지 4시간동안 가열하여 열수추출한다. To remove sugar components in the black garlic, 1 part by weight of water is added to the extractor in an amount of 1 part by weight of the above-described black garlic, heated at 80 to 85 캜 for 3 to 4 hours for hot water extraction.
이때 흑마늘 1중량부에 대하여 물이 1중량부보다 적으면, 흑마늘 1중량부에 대하여 물이 1중량부보다 많으면 흑마늘 내의 당도가 과도하게 낮아지는 문제점이 발생한다. 또한, 온도가 80 내지 85℃의 온도에서 3시간 보다 적게 가열하면 흑마늘 내의 당성분이 효과적으로 제거되지 않으며, 4시간 보다 오래 가열하면 작업 시간이 과도하게 증가하여 작업의 능률이 떨어지는 문제점이 있다.At this time, if water is less than 1 part by weight with respect to 1 part by weight of black garlic, if the amount of water is more than 1 part by weight with respect to 1 part by weight of black garlic, the sugar content in the black garlic becomes excessively low. In addition, when the temperature is lower than 3 hours at a temperature of 80 to 85 캜, sugar components in the black garlic are not effectively removed, and if heated for more than 4 hours, the working time is excessively increased and the efficiency of the work is lowered.
흑마늘 내의 당성분을 제거함으로써, 흑마늘 내에 포함된 당분으로 인하여 제조된 흑마늘 초콜릿이 과도하게 달아지는 것을 방지하여 기호도를 높일 수 있는 효과가 있다.By removing the sugar component in the black garlic, the black garlic chocolate produced by the sugar contained in the black garlic is prevented from being excessively smashed, and the preference degree can be increased.
다음으로, 제 2단계(S2)에서 상기 당성분을 제거한 흑마늘을 동결건조한다.Next, in the second step (S2), the black garments from which the sugar components have been removed are freeze-dried.
구체적으로, 상기 제 1단계에서 열수추출하여 당성분을 제거한 흑마늘을 동결건조기에 투입하여 동결건조한다.Specifically, in the first step, black garlic, from which sugar components have been removed by hot water extraction, is introduced into a freeze dryer and lyophilized.
상기 당성분을 제거한 흑마늘을 -50 내지 -40℃의 온도에서 8 내지 12시간 동안 동결건조한다. 상기 당성분을 제거한 흑마늘을 동결건조과정이 -50 내지 -40℃의 온도 조건에서 8시간 미만의 시간동안 진행되면 흑마늘이 충분하게 건조되지 않아 분말화하기 어려우며, 12시간 보다 오래 진행되면 작업 시간이 과도하게 길어져서 작업 능률이 떨어지는 문제점이 있다.The black garlic from which the saccharide component has been removed is lyophilized at a temperature of -50 to -40 占 폚 for 8 to 12 hours. If the freezing process of the black garlic from which the saccharide component is removed is carried out at a temperature of -50 to -40 캜 for less than 8 hours, the black garlic is not sufficiently dried and is difficult to be pulverized. If the freeze- There is a problem in that the work efficiency is deteriorated because it is excessively long.
흑마늘은 분말화하기 어려운 제형을 가졌으나, 상기 동결건조과정을 거치면 분말화가 쉬워지는 효과가 있다. The black garlic has a formulation which is difficult to be pulverized, but it has an effect of facilitating pulverization after the lyophilization process.
다음으로, 제 3단계(S3)에서 흑마늘 분말을 제조한다.Next, a black garlic powder is produced in a third step (S3).
구체적으로, 상기 동결건조한 흑마늘을 분쇄하여 흑마늘 분말을 제조한다. 상기 흑마늘 분말은 30brix의 당도를 가진다.Specifically, the freeze-dried black garlic is pulverized to prepare a black garlic powder. The black garlic powder has a sugar content of 30 brix.
다음으로, 제 4단계(S4)에서 초콜릿 용융액을 제조한다.Next, in the fourth step S4, a chocolate melt is prepared.
구체적으로, 초콜릿 재료들을 중탕하여 초콜릿 용융액을 제조한다.Specifically, the chocolate materials are hot-watered to prepare a chocolate melt.
상기 초콜릿 재료는 설탕, 전지분유, 유당, 카카오버터, 유화제, 혼합탈지분유이며, 이를 이용하여 초콜릿 용융액을 제조한다.The chocolate material is selected from the group consisting of sugar, whole milk powder, lactose, cacao butter, emulsifier and mixed skim milk.
초콜릿 용융액 100중량부에 대하여, 설탕 35 내지 45중량부, 전지분유 15 내지 20중량부, 유당 5 내지 10중량부, 카카오버터 10 내지 20중량부, 혼합탈지분유 15 내지 20중량부, 유화제 0.1 내지 0.5중량부를 혼합하고 이를 중탕하여 초콜릿 용융액을 제조한다.35 to 45 parts by weight of sugar, 15 to 20 parts by weight of milk powder, 5 to 10 parts by weight of lactose, 10 to 20 parts by weight of cacao butter, 15 to 20 parts by weight of mixed skimmed milk, 0.1 to 20 parts by weight of an emulsifier, And 0.5 part by weight of the mixture were mixed and the mixture was stirred to prepare a chocolate melt.
상기 초콜릿 용융액 100중량부에 대하여 설탕이 30중량부 보다 적으면 단맛이 약해져서 기호도가 떨어지며, 설탕이 40중량부 보다 많으면 과도한 단맛이 나는 문제점이 있다. When the amount of sugar is less than 30 parts by weight with respect to 100 parts by weight of the chocolate melt, the sweetness tends to be weakened and the degree of preference decreases. When the sugar content is more than 40 parts by weight, excessive sweetness tends to occur.
또한, 상기 초콜릿 용융액 100중량부에 대하여 전지분유가 15중량부 보다 적으면 초콜릿에 전체적인 풍미와 부드러운 맛을 부여할 수 없는 문제점이 있다.Further, when the whole milk powder is less than 15 parts by weight with respect to 100 parts by weight of the chocolate melt, the whole flavor and soft taste can not be imparted to the chocolate.
상기 초콜릿 용융액 100중량부에 대하여 유당이 5중량부 보다 적으면 초콜릿의 맛과 풍미가 좋지 못하며, 유당이 10중량부 보다 많으면 소화불량 또는 설사를 유발하는 문제점이 발생한다.If the lactose is less than 5 parts by weight based on 100 parts by weight of the chocolate melt, the taste and flavor of the chocolate is poor. If the lactose is more than 10 parts by weight, digestion failure or diarrhea may occur.
상기 초콜릿 용융액 100중량부에 대하여 카카오버터가 10중량부 보다 적으면 초콜릿에 전체적인 풍미를 부여할 수 없는 문제점이 있다.If the amount of cacao butter is less than 10 parts by weight based on 100 parts by weight of the chocolate melt, the chocolate can not be imparted with the overall flavor.
상기 초콜릿 용융액 100중량부에 대하여 혼합탈지분유가 15중량부 보다 적으면 초콜릿의 맛과 풍미가 좋지 못한 문제점이 발생한다.If the mixed skim milk powder is less than 15 parts by weight with respect to 100 parts by weight of the chocolate melt, the taste and flavor of the chocolate may be poor.
상기 초콜릿 용융액 100중량부에 대하여 유화제가 0.1중량부 보다 적으면 제조된 초콜릿 용융액의 물성이 과도하게 되직해져서 제품의 가공이 어려워지는 문제점이 있다. 그러므로 가공에 적합한 물성을 가진 초콜릿 용융액을 제조하기 위하여 상기 초콜릿 용융액 100중량부에 대하여 유화제가 0.1 내지 0.5중량부만큼 첨가되는 것이 가장 바람직하다.If the amount of the emulsifier is less than 0.1 part by weight with respect to 100 parts by weight of the chocolate melt, the properties of the produced chocolate melt are excessively restored, which makes the processing of the product difficult. Therefore, it is most preferable that 0.1 to 0.5 parts by weight of an emulsifier is added to 100 parts by weight of the chocolate melt in order to prepare a chocolate melt having properties suitable for processing.
다음으로, 제 5단계(S5)에서는 상기 초콜릿 용융액에 상기 흑마늘 분말, 인조쌀, 현미쌀을 혼합하여 중탕한다.Next, in the fifth step (S5), the chocolate melt is mixed with the black garlic powder, artificial rice, and brown rice.
구체적으로, 상기 초콜릿 용융액 100중량부에 대하여 상기 흑마늘 분말 5중량부, 상기 인조쌀 25중량부, 현미쌀 5중량부를 첨가하고 혼합물을 제조한다.Specifically, 5 parts by weight of the black garlic powder, 25 parts by weight of the artificial rice, and 5 parts by weight of brown rice were added to 100 parts by weight of the chocolate melt to prepare a mixture.
상기 인조쌀은 밀가루, 탄산수소나트륨, 식염을 이용하여 제조한 것으로, 쌀과 같은 식감을 가지는 것이 특징이다.The artificial rice is produced by using flour, sodium hydrogencarbonate, and salt, and is characterized by having a texture similar to that of rice.
상기 초콜릿 용융액 100중량부에 대하여 상기 흑마늘 분말이 5중량부 보다 적으면 흑마늘의 맛과 향, 유용성분이 충분하게 포함되지 않으며, 상기 흑마늘 분말이 5중량부 보다 많으면 흑마늘 특유의 향과 맛으로 인하여 기호도가 하락하는 문제점이 있다.If the amount of the black garlic powder is less than 5 parts by weight with respect to 100 parts by weight of the chocolate melt, the taste, flavor and oil content of the black garlic are not sufficiently contained. If the black garlic powder is more than 5 parts by weight, There is a problem in that the price is lowered.
또한, 상기 초콜릿 용융액 100중량부에 대하여 상기 인조쌀이 25중량부 보다 적으면 크런치 초콜릿 특유의 바삭한 식감을 부여할 수 없으며, 상기 초콜릿 용융액 100중량부에 대하여 상기 인조쌀이 25중량부 보다 많으면 식감이 다소 부드럽지 못하여 기호도가 떨어지는 문제점이 있다.If the amount of artificial rice is less than 25 parts by weight based on 100 parts by weight of the chocolate molten liquid, crunchy unique crunchy texture can not be imparted. If the artificial rice exceeds 25 parts by weight with respect to 100 parts by weight of the chocolate melt, There is a problem that the degree of preference is lowered because it is not so smooth.
또한, 상기 초콜릿 용융액 100중량부에 대하여 상기 현미쌀이 5중량부 보다 적으면 크런치 초콜릿 특유의 바삭한 식감을 부여할 수 없으며, 상기 초콜릿 용융액 100중량부에 대하여 상기 현미쌀이 5중량부 보다 많으면 딱딱한 제형으로 인하여 먹기가 용이하지 못하여 기호도가 떨어지는 문제점이 있다.If the amount of the brown rice is less than 5 parts by weight with respect to 100 parts by weight of the chocolate molten liquid, crunchy unique crunchy texture can not be imparted. If the rice brown rice is more than 5 parts by weight with respect to 100 parts by weight of the chocolate melt, There is a problem that the food is not easy to eat due to the formulation and the degree of preference is lowered.
다음으로, 제 6단계(S6)에서는 흑마늘 크런치 초콜릿을 제조한다.Next, in the sixth step (S6), black garlic crunchy chocolate is produced.
구체적으로, 상기 제 5단계에서 제조한 혼합물을 성형틀에 넣고 3 내지 5℃에서 냉각시켜서 일정한 모양을 가지는 흑마늘 크런치 초콜릿을 제조한다.Specifically, the mixture prepared in the fifth step is placed in a mold and cooled at 3 to 5 ° C to produce black garlic crunchy chocolate having a uniform shape.
다음으로, 제 7단계(S7)에서는 금속검출검사 후 포장한다.Next, in the seventh step (S7), the metal is inspected and packed.
하기에서는 본 발명에서의 흑마늘 크런치 초콜릿 제조시 첨가되는 흑마늘 분말량에 따른 흑마늘 크런치 초콜릿의 맛, 식감의 관능평가 내용을 상세히 설명한다.Hereinafter, the content of sensory evaluation of taste and texture of black garlic crunch chocolate according to the amount of black garlic powder added when preparing black garlic crunch chocolate according to the present invention will be described in detail.
㈀ 관능평가 1Sensory Evaluation 1
하기 실험은 본 발명의 흑마늘 크런치 초콜릿의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능검사 항목은 흑마늘 크런치 초콜릿의 맛, 식감 및 전반적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(Liker scale)으로 실시하였다.In order to compare the quality characteristics of the black garlic crunch chocolate of the present invention, the following experiment was carried out to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9-point Likeness scale and 9-point Likeness scale, which were evaluated to be very good for taste, texture and general taste of black garlic crunch chocolate.
[비교예 1][Comparative Example 1]
비교예 1은 흑마늘 분말을 첨가하지 않고 제조한 크런치 초콜릿으로, 초콜릿 용융액 100중량부에 대하여 인조쌀 25중량부, 현미쌀 5중량부를 혼합하고 성형틀에 투입하여 제조하였다. 상기 초콜릿 용융액은 설탕, 전지분유, 유당, 카카오버터, 혼합탈지분유, 유화제를 혼합하여 제조하되, 상기 초콜릿 용융액 100중량부에 대하여 설탕 40중량부, 전지분유 20중량부, 유당 9.5중량부, 카카오버터 15중량부, 혼합탈지분유 15중량부, 유화제 0.5중량부를 혼합한 후에 중탕하여 제조하였다.Comparative Example 1 was prepared by adding 25 parts by weight of artificial rice and 5 parts by weight of brown rice to 100 parts by weight of chocolate melt prepared without adding black garlic powder, and putting it into a mold. 40 parts by weight of sugar, 20 parts by weight of whole milk powder, 9.5 parts by weight of lactose, 10 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 15 parts by weight of butter, 15 parts by weight of mixed skim milk, and 0.5 parts by weight of an emulsifier were mixed and then stirred.
[실시예 1][Example 1]
실시예 1은 본 발명의 흑마늘 크런치 초콜릿으로, 초콜릿 용융액 100중량부에 대하여 흑마늘 분말 4중량부, 인조쌀 25중량부, 현미쌀 5중량부를 혼합하고 성형틀에 투입하여 제조하였다. 상기 초콜릿 용융액은 설탕, 전지분유, 유당, 카카오버터, 혼합탈지분유, 유화제를 혼합하여 제조하되, 상기 초콜릿 용융액 100중량부에 대하여 설탕 40중량부, 전지분유 20중량부, 유당 9.5중량부, 카카오버터 15중량부, 혼합탈지분유 15중량부, 유화제 0.5중량부를 혼합한 후에 중탕하여 제조하였다.Example 1 is a black garlic crunch chocolate of the present invention, wherein 4 parts by weight of black garlic powder, 25 parts by weight of artificial rice, and 5 parts by weight of brown rice were mixed with 100 parts by weight of chocolate melt, and the mixture was put into a mold. 40 parts by weight of sugar, 20 parts by weight of whole milk powder, 9.5 parts by weight of lactose, 10 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 15 parts by weight of butter, 15 parts by weight of mixed skim milk, and 0.5 parts by weight of an emulsifier were mixed and then stirred.
[실시예 2][Example 2]
실시예 2는 본 발명의 흑마늘 크런치 초콜릿으로, 초콜릿 용융액 100중량부에 대하여 흑마늘 분말 5중량부, 인조쌀 25중량부, 현미쌀 5중량부를 혼합하고 성형틀에 투입하여 제조하였다. 상기 초콜릿 용융액은 설탕, 전지분유, 유당, 카카오버터, 혼합탈지분유, 유화제를 혼합하여 제조하되, 상기 초콜릿 용융액 100중량부에 대하여 설탕 40중량부, 전지분유 20중량부, 유당 9.5중량부, 카카오버터 15중량부, 혼합탈지분유 15중량부, 유화제 0.5중량부를 혼합한 후에 중탕하여 제조하였다.Example 2 is a black garlic crunch chocolate of the present invention, wherein 5 parts by weight of black garlic powder, 25 parts by weight of artificial rice, and 5 parts by weight of brown rice were mixed with 100 parts by weight of chocolate melt, and the mixture was put into a mold. 40 parts by weight of sugar, 20 parts by weight of whole milk powder, 9.5 parts by weight of lactose, 10 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 15 parts by weight of butter, 15 parts by weight of mixed skim milk, and 0.5 parts by weight of an emulsifier were mixed and then stirred.
[실시예 3][Example 3]
실시예 3은 본 발명의 흑마늘 크런치 초콜릿으로, 초콜릿 용융액 100중량부에 대하여 흑마늘 분말 6중량부, 인조쌀 25중량부, 현미쌀 5중량부를 혼합하고 성형틀에 투입하여 제조하였다. 상기 초콜릿 용융액은 설탕, 전지분유, 유당, 카카오버터, 혼합탈지분유, 유화제를 혼합하여 제조하되, 상기 초콜릿 용융액 100중량부에 대하여 설탕 40중량부, 전지분유 20중량부, 유당 9.5중량부, 카카오버터 15중량부, 혼합탈지분유 15중량부, 유화제 0.5중량부를 혼합한 후에 중탕하여 제조하였다.Example 3 was prepared by mixing 6 parts by weight of black garlic powder, 25 parts by weight of artificial rice, and 5 parts by weight of brown rice with 100 parts by weight of chocolate melt according to the present invention. 40 parts by weight of sugar, 20 parts by weight of whole milk powder, 9.5 parts by weight of lactose, 10 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 15 parts by weight of butter, 15 parts by weight of mixed skim milk, and 0.5 parts by weight of an emulsifier were mixed and then stirred.
[실시예 4][Example 4]
실시예 4는 본 발명의 흑마늘 크런치 초콜릿으로, 초콜릿 용융액 100중량부에 대하여 흑마늘 분말 7중량부, 인조쌀 25중량부, 현미쌀 5중량부를 혼합하고 성형틀에 투입하여 제조하였다. 상기 초콜릿 용융액은 설탕, 전지분유, 유당, 카카오버터, 혼합탈지분유, 유화제를 혼합하여 제조하되, 상기 초콜릿 용융액 100중량부에 대하여 설탕 40중량부, 전지분유 20중량부, 유당 9.5중량부, 카카오버터 15중량부, 혼합탈지분유 15중량부, 유화제 0.5중량부를 혼합한 후에 중탕하여 제조하였다.Example 4 is a black garlic crunch chocolate of the present invention, which was prepared by mixing 7 parts by weight of black garlic powder, 25 parts by weight of artificial rice, and 5 parts by weight of brown rice with respect to 100 parts by weight of the chocolate melt. 40 parts by weight of sugar, 20 parts by weight of whole milk powder, 9.5 parts by weight of lactose, 10 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 100 parts by weight of cocoa butter, 15 parts by weight of butter, 15 parts by weight of mixed skim milk, and 0.5 parts by weight of an emulsifier were mixed and then stirred.
Sample
관능 평가 결과, 표 1에서 보는 바와 같이, 실시예 2의 맛, 향, 식감 및 전체적인 기호도에 대한 관능 평가 점수가 가장 높았다.As a result of the sensory evaluation, as shown in Table 1, the sensory evaluation score of the taste, smell, texture and overall taste of the Example 2 was the highest.
이를 통하여 흑마늘 분말이 맛과 식감 및 전체적인 기호도에 영향을 미치는 것을 알 수 있으며, 흑마늘 크런치 초콜릿을 제조할 때 초콜릿 용융액 100중량부에 대하여 흑마늘 분말 5중량부, 인조쌀 25중량부, 현미쌀 5중량부를 첨가하여 제조하는 것이 가장 바람직하다.It can be seen that the black garlic powder affects the taste, texture and overall taste. When preparing the black garlic crunch chocolate, 5 parts by weight of the black garlic powder, 25 parts by weight of artificial rice, 5 parts by weight of brown rice, Most preferably, by adding an acid anhydride moiety.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, It is intended that all changes and modifications derived from the equivalent concept be included within the scope of the present invention.
S1. 흑마늘 내 당성분 제거
S2. 흑마늘 동결건조
S3. 흑마늘 분말 제조
S4. 초콜릿 용융액 제조
S5. 혼합물 제조
S6. 성형 및 냉각
S7. 금속검출검사 후 포장S1. Remove sugar content from black garlic
S2. Freeze dried black garlic
S3. Manufacture of black garlic powder
S4. Manufacture of chocolate melt
S5. Preparation of mixture
S6. Molding and cooling
S7. Packing after metal detection test
Claims (1)
상기 당성분을 제거한 흑마늘을 -50 내지 -40℃에서 동결건조하는 제 2단계;
상기 동결건조된 흑마늘을 분쇄하여 흑마늘 분말을 제조하는 제 3단계;
초콜릿 용융액을 제조하는 제 4단계;
상기 초콜릿 용융액 100중량부에 대하여 상기 흑마늘 분말 5중량부, 인조쌀 25중량부, 현미쌀 5중량부를 첨가하고 혼합하는 제 5단계;
상기 제조된 혼합물을 성형틀에 투입하여 3 내지 5℃에서 냉각시키는 제 6단계;
금속검출검사 후 포장하는 제 7단계;를 포함하는 것을 특징으로 하는 흑마늘 크런치 초콜릿 제조방법A first step of adding 1 part by weight of water to 1 part by weight of the black garlic into an extractor and extracting the sugar components in the garlic by hot water extraction at 80 to 85 ° C for 3 to 4 hours;
A second step of lyophilizing the black garments from which the saccharide component has been removed at -50 to -40 캜;
A third step of pulverizing the lyophilized black garlic to produce a black garlic powder;
A fourth step of preparing a chocolate melt;
5 parts by weight of the black garlic powder, 25 parts by weight of artificial rice, and 5 parts by weight of rice brown rice are added to and mixed with 100 parts by weight of the chocolate melt.
A sixth step of putting the prepared mixture into a mold and cooling at 3 to 5 캜;
And a seventh step of packaging after the metal detection test.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102458943B1 (en) * | 2022-04-11 | 2022-10-24 | 백지원 | Method for producing black garlic chocolate |
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| KR102458943B1 (en) * | 2022-04-11 | 2022-10-24 | 백지원 | Method for producing black garlic chocolate |
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