KR20200022694A - Freezed and dryed Food block and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a food block for freeze-vacuum drying chocolate and a manufacturing method thereof and, more specifically, to a fast-frozen and vacuum-dried food block. The food block comprises cocoa powder, condensed milk, reduced sugar, lactose, palm oil, cocoa butter, an emulsifier, starch and agar. The food block for freeze-vacuum drying chocolate and the manufacturing method thereof according to the present invention provide advantages including excellent texture, taste and nutrition, easy ingestion, and improved preservability.

Description

Freeze dried food block and manufacturing method

The present invention relates to a chocolate frozen vacuum dried food block and a method for manufacturing the same, and more particularly, to a chocolate frozen vacuum dried food block and a method for producing the same having excellent texture and sensory preference.

Chocolate is processed by adding sugars, fats and oils, dairy products, foods or food additives to cacao ingredients (cacao butter, cacao mass, cacao powder, etc.) obtained from the fruit of Theobroma cacao tree.

Cacao is one of the most foods high in polyphenols. Recently, there has been a growing interest in the physiological activity of cacao polyphenols, leading to an increase in chocolate intake. Research has been reported to be effective in suppressing various diseases and symptoms, such as cardiovascular disease, skin aging, and dementia.

As the well-being wind and the nutritional value and physiological function of chocolate become known, the demand for products is rapidly increasing, leading to the expansion of chocolate market, product diversification, and quality.

On the other hand, the food is provided in a variety of forms, recently using a freeze-drying technology in the manufacture of snacks, convenience foods.

Since the freeze-drying technology dries the food in the frozen state, there is little physical and chemical change of the food, less deterioration of the quality due to high temperature treatment, and the loss of the fragrance can be minimized.

Republic of Korea Patent No. 10-1640761 proposed a method for manufacturing a freeze-dried pure tofu block, Republic of Korea Patent No. 10-0884739 proposed a method for manufacturing a freeze-dried snacks of fruits, vegetables, meat, eggs, etc. . In addition, the Republic of Korea Patent No. 10-0908608 proposed a method for manufacturing a freeze-dried citron block.

However, none of the prior literatures found an example of manufacturing a lyophilized food block using cocoa powder and cocoa butter, which are chocolate raw materials.

KR 10-1640761 B1 KR 10-0884739 B1 KR 10-0908608 B1 KR 10-2017-0092956 A

Accordingly, an object of the present invention is to prepare a food block with improved texture using cocoa powder and cocoa butter, chocolate lyophilized dry food block with excellent sensory taste, excellent ease of ingestion, and improved preservation It is to provide a method of manufacturing the same.

Another object of the present invention is to provide a chocolate freeze-dried dried food block and a method for producing the same by further improving the functionality, functionality and nutrition by using subsidiary materials such as soy flour.

Chocolate freeze-vacuum dried food block of the present invention for achieving the above object is a fast freezing and vacuum dried food block, the food block is cocoa powder, condensed milk, reduced sugar, lactose, palm oil, cocoa butter, emulsifier, starch And agar.

The food block is characterized in that it further comprises soy flour and vitamin E.

And the method of producing a food block according to the present invention, (a) mixing, stirring and emulsifying palm oil, cocoa butter and emulsifier, (b) mixing and gelatinizing starch and agar, (c) the emulsification Mixing the prepared emulsion, the luxuriously purified lakeweed, cocoa powder, condensed milk, reduced sweetened sugar and lactose, (d) forming the mixed mixture in the form of a block, and (e) forming the molded block by -50. Rapid freezing at -30 ° C for 20-30 hours, and (f) drying the frozen block at 0.1-0.3torr for 15-36 hours.

The emulsifier is a sugar ester, in the step (a), further mixing vitamin E, in the step (c), characterized in that the soybean powder is further mixed.

In the step (b), after mixing the starch and agar, purified water, soy milk or a mixture thereof is further added to gelatinize.

The amount of each material is 8 to 12% by weight of cocoa powder, 5 to 9% by weight of reduced sugar, 2 to 5% by weight of lactose, 2 to 5% by weight of palm oil, 1 to 10% by weight of cocoa butter, 0.01 to 0.06% by weight of emulsifier, Starch 5-15% by weight, agar 0.001-1% by weight, soy flour 1-5% by weight, vitamin E 0.001-1% by weight and the remaining condensed milk.

Chocolate frozen vacuum dried food block and a method for producing the same according to the present invention has the advantage of excellent texture, taste and nutrition, easy intake, and improved preservation.

1 is a manufacturing process of the frozen vacuum dried food block according to the present invention.

Hereinafter, with reference to the accompanying drawings the present invention will be described in detail.

The food block according to the present invention uses cocoa powder and cocoa butter, which are the raw materials of chocolate, and manufactures freeze-vacuum dried foods using the same, thereby improving the convenience of food intake and preservation, as well as improving the texture to significantly improve sensory taste. It is characterized by the fact that the nutritional properties can be improved by using the subsidiary materials.

To explain this in detail, the food block of the present invention is a fast freezing and vacuum dried food block, the food block is composed of cocoa powder, condensed milk, reduced sugar, lactose, palm oil, cocoa butter, emulsifier, starch and agar The above ingredients are prepared by mixing, molding, rapid freezing and vacuum drying.

First, the cocoa powder and cocoa butter which are cocoa raw materials used as a main material of this invention are demonstrated.

The cocoa mass (cocoa butter content of 54% by weight) is made by removing the cacao bean shell and grinding the nib portion. The oil portion obtained by pressing the cocoa mass is cocoa butter, and the remaining cake portion is pressed. Finely crushed cocoa powder.

The cocoa powder is a major component of protein, carbohydrates and fats, two-thirds of the carbohydrates are dietary fiber, the remainder is mostly starch, little sugar. Fats range from 0 to 24% by weight, depending on the type of cocoa product, and contain vitamins and minerals.

The cocoa butter has a very high degree of saturation, so that the saturated fatty acid content is about 62% by weight of fat, mainly stearic acid and palmitic acid, and the rest is unsaturated fatty acid oleic acid.

The cocoa powder and cocoa butter have a large amount of antioxidants, and contain a large amount of beneficial ingredients such as calcium, fluorine, potassium, iron, phosphorus, zinc, and manganese, and are recognized as functional foods.

The condensed milk softens the bitter taste of cocoa powder and cocoa butter and imparts a milky taste, and any of commercially available products can be used.

The reduced sugar is a component that lowers the sugar content while maintaining the physical properties of the sugar, is used to improve the texture, texture. As the reduced sweetener, one or more kinds of trehalose, maltose, vanilla sugar and the like can be used.

The lactose is a disaccharide obtained by glycosidic binding of one molecule of D-glucose and one molecule of D-galactose, which prevents agglomeration, enhances flavor, and reduces the risk of Sugar Bloom. In addition, it reduces the bitter taste of cocoa powder and cocoa butter, and increases the texture to increase the sensory functionality of the food block.

The palm oil is a component used to solve the disadvantages of the cocoa butter, that is, expensive and bitter taste.

The emulsifier acts as a crosslinking agent at the interface between water and fat, and in the present invention, it is preferable to use a sugar ester.

The starch and agar are excipients for the formation of food blocks, and are responsible for bone formation during block formation. The type of starch is not limited, but it is preferable to use tapioca starch in consideration of flavor, calories, etc. of the overall food block.

That is, the food block of the present invention is a fast freezing and vacuum drying after mixing the above components, the production method will be described again below. At this time, the mixing ratio of each material is 8 to 12% by weight of cocoa powder, 5 to 9% by weight reduced rice, 2 to 5% by weight lactose, 2 to 5% by weight of palm oil, 1 to 10% by weight of cocoa butter, 0.01 to 0.06 weight of emulsifier %, Starch 5 to 15% by weight, agar 0.001 to 1% by weight and the balance of condensed milk, but this is based on the amount of material used, may be different from the component ratio of the final product. In addition, the starch and agar may further comprise 5 to 10% by weight of purified water for gelatinization.

In addition, the food block of the present invention may further include soy flour and vitamin E.

The food block of the present invention further includes soy flour and batamine E, thereby maximizing taste, texture and nutrition, and increasing preservation.

The soy flour is for improving the organoleptic texture, taste, and the like, and is made by pulverizing soybean, the particle size of which is about 100 to 300 mesh.

The vitamin E is to increase the preservation by the antioxidant action, as well as to increase the nutrition.

At this time, the mixing ratio of each material, considering the taste, texture, nutrition, etc., cocoa powder 8-12% by weight, 5-9% by weight reduced rice, lactose 2-5% by weight, palm oil 2-5% by weight, cocoa butter 1 It is preferable that they are -10 weight%, an emulsifier 0.01-0.06 weight%, starch 5-15 weight%, agar 0.001- 1 weight%, soy flour 1-5 weight%, vitamin E 0.001- 1 weight%, and remainder condensed milk. In addition, the starch and agar may further comprise 5 to 10% by weight of purified water for gelatinization.

In addition, the food block may further include soy milk.

The soy milk is soybean extracted and processed in the form of a beverage, any of commercially available products can be used. In addition, it is obvious that it is also possible to manufacture and use soymilk using soybean through a known soymilk manufacturing method. If the soy milk is further included, the flavor of the soy milk is combined with the bitter taste of cocoa powder and cocoa butter to improve the taste of the overall food block, as well as to improve the texture.

The soy milk may be included in the range of 5 to 10% by weight, the mixing ratio of each material is 8 to 12% by weight of cocoa powder, 5 to 9% by weight reduced rice, 2 to 5% by weight lactose, 2 to 5% by weight palm oil , Cocoa butter 1-10% by weight, emulsifier 0.01 ~ 0.06% by weight, starch 5-15% by weight, agar 0.001-1% by weight, soy flour 1-5% by weight, vitamin E 0.001-1% by weight, soymilk 5-10% by weight % And remainder are condensed milk.

Food block as described above, unlike the conventional chocolate has the advantage of excellent texture, excellent sensory properties, nutrition, and easy intake. In addition, there is an advantage that can be stored and distributed long-term.

On the other hand, the food block of the present invention may be ingested as it is, or may be ingested in the form of cereal bar, it does not limit the intake method.

Hereinafter, a method of manufacturing a food block according to the present invention will be described in detail with reference to FIG. 1.

Method for producing a food block according to the present invention, as shown in Figure 1, (a) mixing, stirring and emulsifying palm oil, cocoa butter and emulsifier, (b) mixing and gelatinizing starch, agar, (c) A) mixing the emulsified emulsion, the luxuriously purified hydrate, cocoa powder, condensed milk, reduced sugar and lactose, (d) molding the mixed mixture into a block form, and (e) the molded block It is characterized in that it comprises the step of rapidly freezing 20 to 30 hours at -50 ~ -30 ℃, and (f) drying the frozen block at 0.1 ~ 0.3 torr for 15 to 36 hours.

(a) mixing palm oil, cocoa butter and emulsifiers, By stirring  Step of emulsifying.

First, palm oil, cocoa butter and an emulsifier which are fat-soluble components are mixed, stirred and emulsified. This is to sufficiently emulsify the fat-soluble component before the present formulation, and it is preferable to proceed to a separate tank.

(b) mixing starch and agar Luxurious  step.

Next, starch and agar are mixed and gelatinized.

The starch and agar is a binder for forming a block, and more specifically, starch and agar are mixed in a dry state, and purified water is added thereto to gelatinize at 80 to 90 ° C. to impart viscosity.

In this case, instead of the purified water, soy milk or a mixture of soy milk and purified water may be used. When soy milk is used, the taste and texture may be significantly increased through interaction with cocoa powder and cocoa butter.

At this time, when using the mixed soy milk and purified water, the mixing ratio is preferably 1: 1 weight ratio, but is not necessarily limited thereto.

(c) the emulsified Latex , remind Luxury A freight , Cocoa powder, condensed milk, Reduction Sugar  And mixing lactose

Next, the emulsified emulsion, the gelatinized lake derivative, and cocoa powder, condensed milk, reduced sweetened sugar and lactose are mixed. In addition, if there are other water soluble additives, mix together at this stage.

(d) molding the mixed mixture into a block form.

Next, the mixed mixture is molded into blocks. At this time, the size of the mold is not limited.

(e) above Molded  Rapid freezing of the block at -50 to -30 ° C for 20 to 30 hours.

And the molded block is rapidly frozen for 20 to 30 hours at -50 ~ -30 ℃.

(f) 0.1 to the frozen block At 0.3torr  15 to 36 hours drying stage

Next, the frozen block is dried at 0.1 to 0.3 torr for 15 to 36 hours to complete the manufacture of the block.

Since the food block prepared as described above is fast frozen and vacuum dried, the preservation is excellent, and the bitterness peculiar to cocoa powder and cocoa butter is low, and the flavor and texture are excellent.

Here, the amount of each material used is as described above, 8 to 12% by weight of cocoa powder, 5 to 9% by weight of reduced rice, 2 to 5% by weight of lactose, 2 to 5% by weight of palm oil, 1 to 10% by weight of cocoa butter 0.01 ~ 0.06% by weight, 5 ~ 15% by weight starch, 0.001 ~ 1% by weight agar, 1-5% by weight soybean powder, 0.001 ~ 1% by weight vitamin E, 5-10% by weight purified water, soy milk or mixtures thereof It is preferable that it is condensed milk of remainder.

On the other hand, prior to the molding, it is natural that the mixture can be heated and sterilized for 10 to 20 minutes at 80 ~ 90 ℃, after cooling to about 40 ~ 30 ℃ can be molded.

In addition, vitamin E may be further mixed in step (a), which is an emulsifying step of the fat-soluble component. In addition, in the step (c) of the present blending step may be further mixed with soy flour.

At this time, when the vitamin E, soy flour is further mixed, the amount of the material used is vitamin E 0.001 ~ 1% by weight, soy flour 1 ~ 5% by weight.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

As a compounding ratio as shown in Table 1 below, palm oil, cocoa butter, sugar ether as an emulsifier, and vitamin E were mixed and emulsified. Then, starch and agar were mixed in a dry state, and purified water was mixed thereto and gelatinized at 85 ° C. for 20 minutes. Next, the above-mentioned luxury carbohydrate, emulsified emulsion, cocoa powder, condensed milk, reduced sugar trehalose and lactose are mixed, and they are molded into a block shape of 9mm × 9mm × 12mm, and at -40 ° C. After freezing for 25 hours, the mixture was dried at 0.2torr for 24 hours.

(Example 2)

It carried out similarly to Example 1, but when mixed, the soy flour was further mixed.

(Example 3)

In the same manner as in Example 1, soymilk was mixed in place of purified water.

Compounding ratio of the examples (% by weight) division Example 1 Example 2 Example 3 Cocoa Powder 9 9 9 Cocoa butter 2.5 2.5 2.5 Reduction Sugar 7.4 7.4 7.4 Lactose 3.7 3.7 3.7 palm oil 3.7 3.7 3.7 Emulsifier 0.06 0.06 0.06 Tapioca Starch 7.4 7.4 7.4 Agar 0.26 0.26 0.26 Purified water 5 5 - soy milk - - 5 Vitamin E 0.04 0.05 0.04 Soy flour - 3 - Condensed milk to 100 to 100 to 100

(Comparative Example 1)

Commercially-available ball-shaped chocolates (72% cacao) were purchased.

(Test Example 1)

The functionalities of the Examples and Comparative Example 1 were evaluated.

In the sensory evaluation, the sensory evaluation was conducted on 20 experienced sensory personnel regarding taste, texture, and overall acceptability. All samples were presented on white paper with a diameter of 10 cm and evaluated. The evaluation items for each treatment group were very good (5 points), good (4 points), moderate (3 points), poor (2 points), and very poor. Evaluation was performed by the 5-point scale method of (1 point). And the results are shown in Table 2 below as the average value for 20 people.

Test Example 1 Results division flavor Organization Overall preference Example 1 4.1 3.9 4.0 Example 2 4.5 4.2 4.4 Example 3 4.3 4.1 4.2 Comparative Example 1 3.2 2.1 2.9

As can be seen in Table 2, the embodiments of the present invention was confirmed to be excellent in both taste and texture.

(Test Example 2)

In order to measure the rancidity stability of the examples, after storage for 3 months at accelerated conditions of 50 ℃ and 60%, the sensory evaluation for off-flavor and already. The sensory evaluation was carried out for 20 experienced sensory personnel, all samples were presented on a white paper 10 cm in diameter and evaluated, and very good (5 points), good (4 points) for each evaluation item ), The evaluation was conducted by a five-point scale method of moderate (three points), poor (two points), and very poor (one point). And the results are shown in Table 3 below as the average value for 20 people.

Test Example 2 Results division already Off-flavor Example 1 4.5 4.5 Example 2 4.6 4.3 Example 3 4.5 4.4

As in Table 3 above, the examples were all maintained at 50 ° C. for 3 months, but the quality was already maintained without odor.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is merely a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

As a fast frozen and vacuum dried food block,
The food block is a chocolate frozen vacuum dried food block, characterized in that containing cocoa powder, condensed milk, reduced sugar, lactose, palm oil, cocoa butter, emulsifiers, starch and agar.
The method of claim 1,
The food block is a frozen chocolate dry food block, characterized in that it further comprises soy flour and vitamin E.
(a) mixing, stirring and emulsifying palm oil, cocoa butter and an emulsifier;
(b) mixing starch and agar to luxuryize,
(c) mixing the emulsified emulsion, the luxuriously purified lake cargo, cocoa powder, condensed milk, reduced sugar and lactose,
(d) molding the mixed mixture into a block form,
(e) rapidly freezing the molded block at -50 to -30 ° C for 20 to 30 hours,
(F) method for producing a chocolate frozen vacuum dried food block comprising the step of drying the frozen block for 15 to 36 hours at 0.1 ~ 0.3 torr.
The method of claim 3,
The emulsifier is a sugar ester,
In step (a), further mixing vitamin E,
In the step (c), the method for producing a chocolate freeze-vacuum dried food block, characterized in that further mixing soy flour.
The method of claim 4, wherein
Step (b),
After mixing the starch and agar, purified water, soy milk or a mixture thereof is further added to the chocolate frozen vacuum dried food manufacturing method characterized in that the food block.
The method of claim 4, wherein
The amount of each material used
Cocoa powder 8-12 wt%, 5-9 wt% reduced sugar, 2-5 wt% lactose, 2-5 wt% palm oil, 1-10 wt% cocoa butter, 0.01-0.06 wt% emulsifier, starch 5-15 wt% %, Agar 0.001 ~ 1% by weight, soy flour 1 ~ 5% by weight, vitamin E 0.001 ~ 1% by weight and the remainder condensed milk manufacturing method of the chocolate frozen vacuum dried food block.

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