KR20190063676A - Method of producing chocolate for healing a hangover - Google Patents

Abstract

Disclosed is a method to produce chocolate for relieving hangover. The present invention includes: a step (a) of producing a mixture concentrate by mixing Hovenia dulcis slices, Hovenia dulcis fruit, and Pueraria; a step (b) of producing a processed concentrate by adding honey to the mixture concentrate and heating the same; a step (c) of cooling the processed concentrate at room temperature; a step (d) of filling the inside of the prepared milk-shell chocolate with the processed concentrate; a step (e) of filling the inside of the milk-shell chocolate with the processed concentrate of the above; a step (f) of filling the upper part of the milk-shell chocolate filled with the processing concentrate with dark chocolate and blocking an inlet; a step (g) of putting the milk-shell chocolate into separate chocolate which was tempered; and a step (h) of taking out the milk-shell chocolate and spraying herb powder onto the surface thereof.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of producing a chocolate for hanging,

More particularly, the present invention relates to a method for preparing chocolate for hangover small chunks based on natural plant extracts or herbal medicine extracts.

Modern people are suffering from heavy workload, social stress and chronic fatigue.

According to the February 2015 data, per capita consumption in each country was dominated by former Soviet countries such as Belarus (17.5 liters), Moldova (16.8 liters) and Russia (15.1 liters).

The world average intake was 6.2 liters, 9.2 liters in the United States, 11.6 liters in the United Kingdom, and 7.2 liters in Japan. Korea, on the other hand, is 12.3 liters, ranking 15th among the 190 nations in the world, and ranked first among Asian countries.

However, this figure is significantly different in the overall population, based on who drinks it. In Korea, 55% of the respondents did not have a drink in their mouth during the past 12 months. In other words, the alcohol consumption of people who drink alcohol is 27.5 liters a year, ranking 10th in the world.

In Korea, consumption of spirits with high alcohol content is high, such as shochu, and most of them are often overcooked. In many cases, traditional foods are used to relieve hangovers in the morning.

However, most of the hangover eliminating foods and beverages are not effective in alleviating pain due to hangover symptoms, and there is a problem that the function of eliminating the cause of hangover is weak due to decomposition or excretion of alcohol components accumulated in the body. It is not enough to improve the function of the stomach.

Accordingly, a variety of herbal medicines have been used for the purpose of removing hangover after drinking, and in recent years, various kinds of drinking agents including herbal medicines for removing hangovers have been marketed. Such drinking agents exhibit hangover removal effects on their own, It does not induce recovery of the body.

In addition, generally, in the case of one-chaned chocolate, it is processed in the form of powder, concentrate or extract of herbal medicines and filled in the chocolate, and in case of chocolate, it is used as a product of the oil- emulsification and deterioration of quality may occur.

Therefore, in order to solve the problems of confectionery such as chocolate containing such herbal extracts, it is necessary to remove water from the herbal medicine, For the chocolate and cream, a small amount of herbal medicine extracts are mixed and used. In addition, these herbal powders and concentrates have the disadvantage that they are inferior in texture and palatability because they retain the bitter taste and aroma unique to Chinese medicine.

1. Korean Patent Publication No. 10-2006-0025395 (March 21, 2006)

It is an object of the present invention to provide a process for producing hangover chocolates which is effective for eliminating hangover and which can reduce the odor and bitter taste of herbal medicines.

Another object of the present invention is to provide a method for manufacturing a chocolate for hangover poultry containing the herbal medicine extract which is easy to take and has a high degree of preference.

In order to accomplish the above object, the present invention provides a method for preparing a chocolate for hangover,

(a) preparing a mixture concentrate by mixing a hinoki slice, a hut fruit and a brow grass; (b) adding honey to the mixture concentrate and heating to prepare a concentrated processing liquid; (c) cooling the concentrated working fluid at ambient temperature; (d) filling said concentrated liquid with the interior of the prepared milk-shell chocolate; (e) filling the concentrated liquid into the inside of the milk-shell chocolate; (f) filling an upper portion of the milk-shell chocolate filled with the concentrated processing liquid with dark chocolate to block the inlet; (g) putting the milk chocolate chocolate into a separate tempered chocolate; And (h) feeding the herb powder onto the surface of the milk chocolate chocolate.

In the step (a), 200 g of each of Hovenia crassa, Hovenia dulcis, and Prunus persica is added, and 3 liters of water is added thereto, followed by stirring at 130 to 150 캜 for 24 hours.

In the step (b), the mixture concentrate and honey are mixed at a ratio of 2: 1, heated to a temperature of 90 to 100 ° C to boil, and boiled to weaken the fire.

The herbal powder is characterized in that it is a powder obtained by pulverizing citrus peel, licorice, gugija, mulberry leaf, ginger, persimmon leaves or garlic.

The method further comprises a step of adding the herbal medicine extract in the step (a) of preparing the mixture concentrate.

The process for producing the medicinal herb extract comprises:

(1) extracting the mixture into an extraction tank at a ratio of 31.4%, 12.6%, 12.6%, 12.6%, 12.6%, 12.6% and 9.1% in cinnamon and refluxing at 60 to 70 ° C with 30% ethanol; Extracting the extracted liquid through the first extraction step at a constant water temperature of 60 to 75 ° C for 5 hours, Extracting the extracted liquid through the second extraction step again for 5 hours at a constant temperature between 60 and 75 ° C, and extracting the extracted liquid three times; A filtration step of removing unnecessary foreign substances contained in the extracted liquid extracted through the third extraction step; (50 to 600 mmHg) at 60 to 65 DEG C to obtain a concentrated and mixed extract having a solid content of 60% or more; And a step of preparing a herbal medicine extract by blending in a blender at a ratio of 9% of the concentrated mixed extract obtained by the above-described step of lowering the concentration, 9% of ginger, 8% of ginseng, 2% of ginseng and 72% of purified glucose .

According to the present invention, the hangover cold chocolate containing the herbal extract concentrate has an effect of improving accessibility and preference in that it can reduce the odor and bitter taste peculiar to traditional Chinese medicine and can be easily taken.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a process for producing a chocolate for hangover in accordance with the present invention. FIG.

Hereinafter, a process for manufacturing a chocolate for hangover breakage according to the present invention will be described in detail with reference to the accompanying drawings.

The process for producing chocolate for hangover in accordance with the present invention is as follows.

1. Prepare a mixture concentrate by mixing the hinoki slices, hut fruit and the brow roots.

200 g of each of the hinoki slices, the hut fruit and the brow roots were added, 3 liters of water was added, and the concentrate was prepared by stirring at 130 to 150 캜 for 24 hours.

Hovenia is a deciduous tree belonging to the family Seagaceae. It contains a large amount of glucose, malic acid, calcium and so on. .

Puerariae radix root is a root which has removed roasted roasted bean jam, contains a large amount of isoflavonoid, and is known to have anti-alcoholic action, liver protective action, hangover inhibition action and antioxidative action.

2. Honey is added to the mixture concentrate and heated to prepare a concentrated processing liquid.

The mixture concentrate and honey are mixed at a ratio of 2: 1, heated to a temperature of 90 to 100 캜, boiled, and boiled to weaken the fire. When lifting with a spatula, it is enough to stretch.

That is, the concentrated working fluid is a mixture of a honey concentrate and a mixture of a hornbreech slice, a horn fruit and a brow mix.

3. Cool the concentrate to room temperature.

4. Fill the inside of the prepared milk-shell chocolate with the concentrating liquid.

It is preferable to fill the inside of the milk-shell chocolate with about 90% of the concentrated working liquid. The concentrated liquid is squeezed and filled in a hollow space of a milk-shell chocolate using a syringe bag.

5. The upper part of the milk-shell chocolate filled with the concentrated liquid is filled with dark chocolate.

After putting the dark chocolate melted in the other milk bag into the other milk bag, it is filled with the dark chocolate into the milk chocolate chocolate to block the entrance.

6. Immerse the milk chocolate chocolate in a separate, tempered chocolate.

7. Pour the milk chocolate chocolate over and sprinkle herbal powder on the surface.

The herbal powder may be a powder obtained by pulverizing citrus peel, licorice, gugija, mulberry leaf, ginger, persimmon leaf or gall.

In the step of preparing the mixture concentrate, an additional medicinal plant extract may be added as needed.

The mixed extract of the medicinal materials is mixed with ginger, parsley, ginseng, and purified glucose in a blender to prepare a medicinal herb extract finally.

The manufacturing process of the herbal medicine extract will be described in more detail as follows.

First, the mixture is put into an extraction tank at a ratio of 31.4%, 12.6%, 12.6%, 12.6%, 12.6%, 12.6% and 9.1% of cinnamon, and refluxed at 60 to 70 ° C with 30% .

The extract solution extracted through the first extraction step is refluxed for 5 hours at a constant temperature between 60 and 75 캜 and extracted secondarily.

The extracted solution extracted through the second extraction process is further refluxed for 5 hours at a constant temperature between 60 and 75 ° C and extracted third.

Thereafter, filtration is performed to remove unnecessary foreign substances contained in the extracted liquid through the third extraction step.

The extracted liquid filtered through the filtration process is concentrated under reduced pressure (500 to 600 mmHg) at 60 to 65 ° C to obtain a concentrated and mixed liquid having a solid content of 60% or more.

Finally, the concentrated and mixed extract solution obtained by the above-described step-down concentration step is blended together with ginger, parsley, ginseng and purified glucose to finally produce a medicinal herb extract.

At this time, the blending amount is 9%, 9% ginger, 8% ginger, 2% ginseng and 72% purified glucose.

<Examples>

200 g of each of the hinoki slices, the hut fruit and the brow roots were added, 3 liters of water was added, and the concentrate was prepared by stirring at 130 to 150 캜 for 24 hours. 50 g of honey is added to 100 g of the concentrate and boiled. When the concentrate begins to boil, lightly adjust the flame and allow it to soak up in a spatula. The concentrate is put in a syringe bag and bundled. Squeeze the concentrate from the inside of the prepared milk-shell chocolate using a sachet. When the concentrate is about 90% filled, use another sachet to put the top part with dark chocolate. Then dip the milk chocolate chocolate into the tempered chocolate and rescue it. Finally, when the surface of the chocolate is dry, the herbal powder is sprinkled and hanged to complete the small chocolates.

The taste and odor sensory test of 30 hanging volunteers were conducted on the quality and preference of chocolate for hangover hatching manufactured through the above examples. It was evaluated according to the following scale, and the bitter taste of 5 points of the scale scale was very weak, and the smell and unpleasantness of Chinese medicine was very small, and the texture and overall taste were very good.

[Based on the scale]

1. I hate it.

2. I hate it a little.

3. It is normal.

4. Somewhat good.

5. Very good.

division bitter Chinese medicine odor displeasure Overall flavor Example 3.8 4.2 4.5

As described above, the present invention uses the herbal medicine extract to provide the physiologically active function of herbal medicine such as hangover relief by using the consumer layer in the production of chocolate which is a variety of preferable food, and removes the odor and bitter taste unique to herbal medicine, To increase the degree of preference to produce chocolate for hangover.

Therefore, by widely spreading the one-chan chocolate containing the hangover resolution function, a large effect can be obtained that can be easily applied to the maintenance, promotion and prevention of the public's health.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. .

Claims (6)

(a) preparing a mixture concentrate by mixing a hinoki slice, a hut fruit and a brow grass;
(b) adding honey to the mixture concentrate and heating to prepare a concentrated processing liquid;
(c) cooling the concentrated working fluid at ambient temperature;
(d) filling said concentrated liquid with the interior of the prepared milk-shell chocolate;
(e) filling the concentrated liquid into the inside of the milk-shell chocolate;
(f) filling an upper portion of the milk-shell chocolate filled with the concentrated processing liquid with dark chocolate to block the inlet;
(g) putting the milk chocolate chocolate into a separate tempered chocolate; And
(h) removing the milk-shell chocolate and spraying a herbal powder onto the surface thereof. The method according to claim 1,
The step (a)
200 g of Hovenia crassa, Hovenia dulcis, and Prunus persica are added, and 3 liters of water is added thereto, and the mixture is stirred at 130 to 150 캜 for 24 hours. The method according to claim 1,
The step (b)
Mixing the mixture concentrate with honey at a ratio of 2: 1, boiling the mixture at a temperature of from 90 to 100 캜, and boiling the mixture to weaken the fire, thereby dissolving the chocolate for hangover. The method according to claim 1,
Wherein the herbal powder is a powder obtained by pulverizing citrus peel, licorice, gugija, mulberry leaf, ginger, persimmon leaves or garlic. The method according to claim 1,
The method of manufacturing a chocolate for hangover as claimed in claim 1, further comprising the step of adding a herbal extract to the mixture in the step (a). 6. The method of claim 5,
The process for producing the medicinal herb extract comprises:
(1) extracting the mixture into an extraction tank at a ratio of 31.4%, 12.6%, 12.6%, 12.6%, 12.6%, 12.6% and 9.1% in cinnamon and refluxing at 60 to 70 ° C with 30% ethanol;
Extracting the extracted liquid through the first extraction step at a constant water temperature of 60 to 75 ° C for 5 hours,
Extracting the extracted liquid through the second extraction step again for 5 hours at a constant temperature between 60 and 75 ° C, and extracting the extracted liquid three times;
A filtration step of removing unnecessary foreign substances contained in the extracted liquid extracted through the third extraction step;
(50 to 600 mmHg) at 60 to 65 DEG C to obtain a concentrated and mixed extract having a solid content of 60% or more;
And a step of preparing a herbal medicine extract by blending in a blender at a ratio of 9% of the concentrated mixed extract obtained by the above-described step of lowering the concentration, 9% of ginger, 8% of ginseng, 2% of ginseng and 72% of purified glucose Characterized in that the process for preparing chocolate for hangover is carried out.

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