KR20160110235A

KR20160110235A - Actinidia arguta chocolate and its manufacturing method

Info

Publication number: KR20160110235A
Application number: KR1020160029259A
Authority: KR
Inventors: 박재철
Original assignee: 박재철
Priority date: 2015-03-12
Filing date: 2016-03-11
Publication date: 2016-09-21
Also published as: KR101894529B1

Abstract

The present invention relates to a milk chocolate and a process for producing it, wherein a milk powder is mixed with a solvent to prepare a milk mixture, and a cacao mixture is prepared by mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose, A melted cacao mixture is prepared, and the mixture of the melted cacao mixture is poured into a mold at a rate of 2 to 8 parts by weight with respect to 100 parts by weight of the melted cacao mixture, and then cooled to provide a fresh chocolate having no odor and improved flavor and aroma .

Description

[0001] The present invention relates to chocolate and its preparation,

And to a process for producing it.

As interest in well-being foods has increased, manufacturing of foods using chocolates containing a large amount of useful components such as antioxidants is increasing. Chocolate is a processed food made by adding aged cacao beans to brown cacao powder and cacao butter and adding sugar, milk and additives. It is a polyphenol that acts to remove active oxygen and acts as an antioxidant, ***e such as ***e, theobromine Is contained in a large amount. Therefore, eating chocolate can prevent cardiovascular diseases, hypertension, etc., and it can lower the body fatigue and relieve stress by promoting brain activity.

Recently, an extract or juice of fruit containing various organic acids and sugars such as bokbunja, apple, grape, and dalai in chocolate has been added to chocolate to improve the flavor of chocolate and provide more useful ingredients. In particular, conventionally, it has been possible to use only the processed foods such as beverages, tea, and liquor, but it has become easy for both men and women to get to know each other by manufacturing chocolate using the fruit of the fruit of the field. However, there is a problem in that the chocolate containing fruits such as sweet potatoes has difficulty in processing solid chocolate by the moisture contained in the fruit and has insufficient flavor and flavor peculiar to the fruit compared with the amount of fruit used in the production of chocolate.

Korean Patent No. 10-1195536 discloses a method for producing a chocolate composition comprising a phytophthora, an omija, and a phylloxera extract and having a good taste and flavor and containing a pharmacological component. However, the above- In the prior art including the registered patent, there has been a problem that since a decomposition enzyme and an organic solvent are separately used for the production of fruit extract, and a high-temperature heating process is performed, a manufacturing process is complicated and a long time is required to manufacture chocolate. Further, there is still a problem that the flavor and flavor peculiar to the fruit are insufficient compared to the amount of the fruit used for the production of chocolate.

The present invention relates to a prolonged chocolate which is produced within a short time by a simpler process as well as a flavor and flavor peculiar to the prosperity is further improved, and a process for producing the same. The present invention is not limited to the above-described technical problems, and another technical problem can be derived from the following description.

According to one aspect of the present invention, a chocolate mixture comprises a first mixing step of mixing a powdery mixture and a solvent to produce a mixture of the mixture; A second mixing step of mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose, and lecithin to prepare a cacao mixture; Heating the cacao mixture prepared in the second mixing step to 40 to 50 DEG C to melt the cacao mixture; A molding step of forming the shape of the chocolate pieces by injecting the mixture of the mixture into a mold in a proportion of 2 to 8 parts by weight with respect to 100 parts by weight of the melted cacao mixture heated in the heating step; And a cooling step of cooling the mixture injected into the mold.

The solvent may include liquid white chocolate. In the first mixing step, the mixture may be prepared by mixing 3 to 10% by weight of the powdered powder and 90 to 97% by weight of the solvent. Wherein the second mixing step comprises mixing 5 to 8 wt% of cacao powder, 1 to 3 wt% of cacao butter, 30 to 35 wt% of fat, 40 to 45 wt% of sugar, 13 to 16 wt% of whole milk powder, 5 to 8 wt% , And 0.1 to 0.5% by weight of lecithin can be mixed.

The method according to any one of claims 1 to 3, further comprising a pre-treatment step of lyophilization at a temperature of 0 to 5 ° C to prepare a powdery form, wherein the first mixing step comprises mixing the powdery mixture prepared in the pre- have. Wherein at least one of the first mixing step and the second mixing step further comprises mixing an additive mixture comprising at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, At least one of the herringbone mixture and the cacao mixture may be prepared. The cooling step may cool the mixture injected into the mold at a temperature condition of 3 to 6 占 폚.

According to another aspect of the present invention, chocolate chocolate is prepared by the process for producing chocolate chocolate.

A method for producing a melted cacao mixture by preparing a cacao mixture by mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose and lecithin by mixing the cacao powder and a solvent, The dough-shaped chocolate is prepared by adding 2 to 8 parts by weight of the sweetener mixture to 100 parts by weight of the mixture and cooling the mixture. In particular, since the microorganism, the fermentation step of the enzyme, the extraction step, the heating step of 50 ° C or more, and the like are not carried out in order to produce the extracts or juices according to the use of the microcrystalline powder, the microcrystalline chocolate can be produced within a short time by a simple process. In addition, by using the powdery mulberry powder, it is possible to produce chocolate cherry which is stronger in flavor and flavor unique to cherry.

In addition, by using liquid white chocolate as a solvent, it is possible to make the flavor of the milk chocolate more elegant and sophisticated. In particular, the flavor of the chocolate can be further improved by mixing the mixture of 3 to 10% by weight of the powdered powder with 90 to 97% by weight of the liquid white chocolate. In addition, since the multiparous mixture mixed at the composition ratio described above is formed into a dough state, it is easy to form and cool so that it can be produced in a short time.

In the second mixing step, 5 to 8 wt% of cacao powder, 1 to 3 wt% of cacao butter, 30 to 35 wt% of sugar, 40 to 45 wt% of sugar, 13 to 16 wt% of whole milk powder, % And lecithin 0.1 to 0.5% by weight, it is possible to produce a cacao mixture having a homogeneous composition and harmonizing the bland taste and sweet taste of the cacao powder. In addition, at least one of the multiparous mixture and the cacao mixture is further mixed with an additive mixture containing at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, The fragrance can be made better.

Also, by slowly cooling the mixture of the mixture of cacao and cacao injected into the mold at a temperature of 3 to 6 캜, it is possible to produce a chocolate without cracks and without rim. Particularly, in the past, it has been possible to contact only with tea, beverage, and liquor in the past, but by using chocolate as in the present invention, it is possible to make chocolate easily accessible to both sexes.

FIG. 1 is a flowchart illustrating a method of manufacturing chocolate chocolate according to an exemplary embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. An embodiment of the present invention relates to a multiparous chocolate prepared by using a multiparous mixture and a cacao mixture comprising a powdery flour and a process for producing the same. Particularly, according to the present embodiment, since the powdered chocolate is manufactured by using the powdered powder, the powdered chocolate can be produced in a shorter time by improving the flavor and flavor unique to the powdery variety in a short time. In addition, a cacao mixture having a uniform composition can be produced as the liquid oil in which cacao butter and fat are melted and the moisture contained in each powder component are mixed evenly without forming an interface with lecithin. Particularly, since the mixture of a mixture of a mixture of a mixture of a mixture of a cacao and a cacao has a uniform composition, the taste can be further improved and a chocolate having a smooth texture can be produced.

The chocolate chocolate according to the present embodiment can be produced by mixing a mixture of a multiparity mixture and a cacao. The multiparous mixture of the present embodiment comprises a powdery mulberry powder, a solvent, and the cacao mixture may include cacao powder, cacao butter, sugar, fat, whole milk powder, lactose, and lecithin. In this embodiment, a mixture of 100 parts by weight of the cacao mixture described above and 2 to 8 parts by weight of the mixture of cacao beans can be used to produce a chocolate having a good taste and flavor and a soft texture.

Particularly, the chocolate according to the present invention comprises 5 to 8% by weight of cacao powder, 1 to 3% by weight of cacao butter, 40 to 45% by weight of sugar, 30 to 35% by weight of milk, 13 to 16% by weight of milk powder, To 8 parts by weight of a cacao mixture comprising 3 to 10% by weight of a powdered cocoa powder and 90 to 97% by weight of a solvent in a proportion of 2 to 8 parts by weight . Dragee chocolates produced at the above-mentioned composition ratios have not only improved odor and flavor but also have no odor. Description of the properties and uses of Dullah powder, solvent, cacao powder, cacao butter, sugar, fat powder, milk powder, lactose, and lecithin used in the manufacture of Dahlia chocolate will be described later.

Dainaceae is a deciduous vine that grows in the mountains. It grows in mountain forests and hiking trails in half-shaded areas. Daina's fruit is round and sweet. It contains a lot of Vitamin C, which helps prevent colds and helps to recover from fatigue. In addition, it has a low calorie content and is rich in iron, calcium, potassium, folic acid, and beta-carotene. In addition, it has many dietary fiber, it is good for preventing constipation, and it can comfort the digestive system and prevent digestive system related diseases.

In the present embodiment, it is not used in the form of an extract or a juice, and it can be used in the form of powder by lyophilization and pulverization. In the case of using extracts or juices, it is difficult to prepare solid chocolate by the moisture contained in the extracts and juices of the extract, and the produced chocolate may be easily melted due to the surrounding temperature and humidity. Accordingly, in this embodiment, the solid state chocolate is used to facilitate the production of the solid state chocolate, and the produced chocolate is not easily dissolved. In addition, when the extracts and juices of the invention are used, the shells, flesh, seeds and the like of the filamentous plants are discarded. However, since the filamentous plants can be used without discarding the bark, pulp and seeds of the filamentous plants, It is economical. In addition, there is an advantage that various organic acids and sugars contained in the shells, pulp, seeds and the like of Darla seed can be taken with chocolate.

The multiparous mixture may be used in an amount of 3 to 10% by weight based on the total weight of the multiparous powder. When the multiparrhiza powder is less than 3% by weight, the flavor and aroma unique to the multiparas are insufficient. If the powdery dough powder is more than 10% by weight, bitterness and spicy flavor unique to Darya may be excessive, and the flavor of chocolate may be lowered. Particularly, in order to improve the flavor of the chocolate of Darya by the taste and flavor unique to Darya, which is a main component of Darya chocolate, attention should be paid to the composition ratio of Darya powder.

The solvent is mixed with the powdered powder to form a powdery mixture, and liquid white chocolate can be used as the solvent. White chocolate is made by adding powdered milk and sugar to ivory cacao butter. It is relatively sweet and has a soft texture because it contains a lot of milk powder and sugar compared to dark chocolate. Generally, since white chocolate is sold in a solid state, liquid white chocolate is prepared by dissolving solid white chocolate in this embodiment and used as a solvent. Solid white chocolate can be melted by direct heating, hot water, etc., and the melting method is not particularly limited. In addition, a mixed solution obtained by mixing milk, cell powder or whole milk powder with water may be used as a solvent, but a mixed solution obtained by mixing milk, cell powder or whole milk powder with water has a very low water content, It can fall.

The mixture may be used in an amount of 90 to 97% by weight based on the total weight of the solvent. If the amount of the solvent is less than 90% by weight, the mixture may not be uniformly mixed with the solvent, If the content of the solvent is more than 97% by weight, it may be difficult to prepare the chocolate in the solid state due to the excessively diluted mixture of the polygonal mixture and the concentration of the polygonal powder is lowered, can do. The multiparous mixture according to the present embodiment may be prepared by mixing 3 to 10% by weight of the powdery flour and 90 to 97% by weight of the solvent. Dragee chocolates containing the Dragee blend prepared in such composition ratio already have no odor, and flavor and aroma unique to Drake can be further improved.

On the other hand, the cacao mixture contains 5 to 8% by weight of cacao powder, 1 to 3% by weight of cacao butter, 40 to 45% by weight of sugar, 30 to 35% by weight of cacao butter, cacao butter, sugar, By weight, 13 to 16% by weight of whole milk powder, 5 to 8% by weight of lactose and 0.1 to 0.5% by weight of lecithin. Cacao powder is a cacao bean processed food, which is obtained by removing a portion of cacao butter from cacao beans and crushing it. Generally, cacao powder can be prepared by roasting cacao beans, cooling and crushing the beans to remove the husks to obtain a casting portion, mixing the casting portion with an alkali solution, heating, drying and crushing. Cacao powder contains carbohydrates, proteins, fats, calcium, potassium, magnesium, phosphorus and minerals. It contains a large amount of antioxidant polyphenols to prevent inflammation and prevent immune regulation. .

The cacao mixture may be used in an amount of 5 to 8% by weight based on the total weight of the cacao powder. If the cacao powder is less than 5% by weight, the flavor and flavor of the cacao powder may be insufficient. Minerals and polyphenols may not be sufficiently contained in the chocolate. If the cacao powder is more than 8% by weight, the bitterness of the cacao powder may lower the flavor of the chocolate and the dough state of the cacao mixture may be deteriorated So that it may be difficult to produce chocolate.

Cacao butter is a fat obtained from a cacao bean by a crushing method in which the cacao beans are roasted and then crushed and defrosted to separate the pulp. Cacao butter is called cocoa butter or cocoa butter and is composed of fatty acids such as palmitic acid, stearic acid and oleic acid. Cacao butter contains a large amount of vitamin E, a natural antioxidant, so it is easy to store for a long period of time, compared to ordinary preservation. It improves the texture of chocolate by softening the chocolate. On the other hand, in many cases, vegetable oil is used instead of cacao butter in the production of chocolate, but in case of vegetable oil, taste and texture of chocolate may be reduced, so that cacao butter can be used in this embodiment.

On the other hand, the cacao butter of the present embodiment can serve as a solvent for mixing the components constituting the cacao mixture by being melted in a liquid state in the heating step 40 together with the oil to be described later. More specifically, the cacao mixture in which the components are mixed in the second mixing step 30 may be difficult to uniformly mix because the components are in a solid state. Accordingly, in the heating step (40) of the present embodiment, the cacao butter is heated to melt the cacao butter in a liquid state, and the cacao powder, sugar, powdered milk, lactose and lecithin are melted and mixed in the liquid cacao butter, A liquid cacao mixture can be prepared. As described above, the prolific chocolate made of a cacao mixture having a uniform composition can further improve the taste and flavor.

The cacao mixture may be used in an amount of 1 to 3% by weight of cacao butter based on the total weight of the cacao butter. When the cacao butter is less than 1% by weight, the solvent of the cacao mixture may be insufficient to produce a cacao mixture having a uniform composition. If the content of cacao butter is more than 3% by weight, the prepared chocolate may be excessively retreated, making it difficult to prepare solid chocolate, and may be difficult to form and process.

Fat is a triglyceride mixture in which three molecules of glycerol are bonded to one molecule of a fatty acid, and is generally in a solid state at room temperature. The oil can be used in various fields, and the edible oil used for food can be divided into vegetable oil, animal oil, and milk fat according to the raw materials. The fat is absorbed in the body and used for metabolism, which is one of the excellent heat sources that can generate energy of 9 kcal per 1g and can promote the absorption of fat soluble vitamins. However, since fat is absorbed in the body and is used for metabolism, it can generate energy of 9kcal per 1g. Therefore, excessive intake of cholesterol may increase the cholesterol level of the body. In the holding of the present embodiment, the edible oil may be processed in the form that it has been processed so as to have properties or shape suitable for the purpose of use, and the processed oil includes butter, margarine, shortening and the like.

On the other hand, the oil of this embodiment can be melted together with cacao butter in a liquid state in the heating step 40 and serve as a solvent for mixing components constituting the cacao mixture. More specifically, the cacao mixture in which the components are mixed in the second mixing step 30 may be difficult to uniformly mix because the components are in a solid state. Accordingly, in the heating step (40) of the present embodiment, the cacao mixture is heated to melt the liquid in the liquid state, and the cacao powder, sugar powder, powdered milk, lactose and lecithin are melted and mixed in the liquid state, Of a cacao mixture can be prepared. As described above, the prolific chocolate made of a cacao mixture having a uniform composition can further improve the taste and flavor.

The cacao mixture may be used in an amount of 30 to 35% by weight based on the total weight of the cacao mixture. If the amount of the cacao mixture is less than 30% by weight, the amount of the cacao mixture may be less than that of the other components. Taste and texture can be lowered. If the fat content exceeds 35% by weight, the calorie of the chocolate becomes very high, and the cholesterol level of the body becomes high and the flavor of the chocolate may be lowered.

Sugar is obtained from sugarcane and sugar beets and is sweetened with a kind of organic compound containing carbon, hydrogen, and oxygen. According to this embodiment, the sugar can suppress the bitter taste unique to the cacao powder and increase the sweetness, thereby further improving the flavor of the chocolate chocolate. In addition, the sugar content of the chocolate chocolate can be kept constant so that the texture of the chocolate chocolate can be improved. Sugar can be white sugar, medium sugar, sambu sugar, granulated sugar, sugar white sugar, brown sugar and the like.

The cacao mixture may be used in an amount of 40 to 45% by weight based on the total weight of the sugar. If the sugar content is less than 40% by weight, the bitter taste of the cacao powder may not be neutralized, If it is exceeded, the chocolate may become excessively scalded, resulting in the incompatibility of flavor and flavor inherent to sugar beet, and obesity and diabetes caused by excessive consumption of sugar.

Whole milk powder can be produced by drying the milk as it is and making it into powder, without adding any additives, making the fat content of the milk according to the standard and concentrating and dehydrating. Whole milk powder is reduced to milk when it is poured into water. It contains nutrients of milk, which gives a delicious taste.

The cocoa mixture may be used in an amount of 13 to 16% by weight based on the total weight of the whole milk powder. If the whole milk powder is less than 13% by weight, the milk chocolate may be overcooked, %, The color of the milk chocolate may become cloudy due to the color of powdered milk powder, and the appearance may be lost.

Lactose is sugar, called lactose, lactose, and lactose. Lactose is a representative carbohydrate of milk and is a disaccharide composed of glucose and callactose. Lactose is used as a nutrient for young children, as a diluent for medicines, as a medicinal sweetener, or as a raw material for formulating milk powder for childcare. In the case of people who lack lactase, an enzyme for degrading lactose, it is difficult to digest lactose so that the use of lactose can be minimized.

The cacao mixture may be used in an amount of 5 to 8% by weight of lactose based on the total weight. If the lactose is less than 5% by weight, the sweetness of the chocolate may be deteriorated. If the lactose is more than 8% by weight, For those who have difficulty digesting lactose, they can cause diseases such as abdominal discomfort, abdominal bloating, diarrhea, and soreness. Accordingly, lactose should be used in a minimum amount.

Lecithin is a complex lipid that exists in large amounts in egg yolk, soybean oil, liver, brain, etc. It is a constituent of lipid membrane and lipid protein. Lecithin is widely used as an emulsifier to stabilize a mixture of water and fat, having both a lipophilic fatty acid group and a hydrophilic phosphate and choline. In addition, lecithin has the effect of preventing the absorption and synthesis of cholesterol and lowering the cholesterol level. In particular, the lecithin of the present embodiment helps each component constituting the cacao mixture to be uniformly mixed.

More specifically, in the heating step 40, the cacao butter and the fat contained in the cacao mixture are melted to become liquid oil, and the respective components are mixed. However, the cacao butter and oil are mixed with the cacao powder, sugar, Etc. may not be uniformly mixed. That is, a film-like interface may be formed between the water contained in each component and the liquid cocoa butter and the oil of the oil, and such an interface may lower the taste of the chocolate of the prolapsed chocolate. Thus, in this embodiment, lecithin, which is an emulsifier capable of stabilizing a mixture of water and oil, is added to uniformly mix the above components with the liquid phase. As described above, the dough-shaped chocolate prepared by using the cocoa mixture having a uniform composition further improves the taste and flavor, and the texture becomes softer.

The cacao mixture may be used in an amount of from 0.1 to 0.5% by weight of lecithin based on the total weight. If the content of lecithin is less than 0.1% by weight, a film-like interface is formed inside the cacao mixture to unevenly mix the cacao mixture. If the content of lecithin exceeds 0.5% by weight, a part of the excess lecithin may not be economical due to the lack of emulsifying agent.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for manufacturing chocolate chocolate according to an embodiment of the present invention. FIG. Referring to FIG. 1, a method of manufacturing chocolate chocolate according to an embodiment of the present invention includes a pretreatment step, a first mixing step 20, a second mixing step 30, a heating step 40, a molding step 50, Step (60).

In the pretreatment step (10), the filamentous fungi are lyophilized at a temperature of 0 to 5 ° C to produce a powdery form (claim 4). In the pretreatment step (10), the fruit is harvested, washed, lyophilized and then ground to produce powder having a uniform particle size. First, harvest the dwarf fruits from the end of August to the beginning of September, when the fruit of the dwarf fruit grows most extensively, isolate and clean the fruit. Then, the washed fruit pulp is lyophilized at a temperature of 0 to 5 ° C to remove moisture contained in the fruit. On the other hand, the lyophilized fruit pulp, which is freeze-dried, may not be uniformly mixed with the solvent due to the aggregation of the particles. In this embodiment, the lyophilized fruit pulp is ground to produce a powder having a uniform particle size. The grinding can be carried out using a machine, or it can be carried out by an operator.

In the pretreatment step 10 of the present embodiment, it is possible to solve the conventional problem that it is difficult to produce solid chocolate by the moisture of the fruit by preparing the fruit pulp from powder rather than extract or juice. In addition, since the lyophilized powder having a uniform particle size is prepared by grinding the lyophilized fruit powder, the powdery powder and the solvent can be mixed evenly in the first mixing step (20). Therefore, the flavor and texture of the chocolate of prolapsing can be further improved.

In the first mixing step (20), the mixed powder is mixed with a solvent to prepare a mixed solution. Particularly, in the first mixing step (20), the mixture of the powdery flour prepared in the pretreatment step (10) and the solvent may be mixed to produce a mixture of flour (Claim 4), and liquid white chocolate may be used as a solvent. White chocolate is more flavorful than milk, whole milk powder and water, and its texture is softer, which can further improve the flavor and texture of chrysanthemum chocolate.

In this embodiment, liquid white chocolate is prepared in the following manner. First, white chocolate in a solid state is put into a reactor, and then the reactor is heated to melt the white chocolate into a liquid phase. In the present embodiment, however, in the present embodiment, the white chocolate is melted by treating the reactor in which the white chocolate is charged, thereby preventing the chocolate from burning or changing the taste due to the rapid temperature increase. The bath can be run at 40-50 ° C and should be done at a temperature at which liquid white chocolate can be sufficiently melted.

Subsequently, the dwarf powder prepared in the pretreatment step (10) is put into a reactor containing liquid white chocolate and stirred to prepare a multiparty mixture. Since the liquid white chocolate may be hardened when the temperature is lowered in the process of mixing the powdery flour and the liquid white chocolate, in this embodiment, the flour containing the liquid white chocolate is added to the reactor while stirring the flour, Allow powder and liquid white chocolate to mix uniformly. If white chocolate is hardened in the process of mixing the powdered flour with the liquid white chocolate, the flavor of the chocolate can be reduced due to the uneven mixing of the powdered flour and the white chocolate.

In addition, in the first mixing step (20), the multiparous mixture may be prepared by mixing 3 to 10% by weight of the powdery flour and 90 to 97% by weight of the solvent. Particularly, as described above, since the multiparty mixture, which is mixed at a composition ratio of 3 to 10% by weight of the powdered sweetpotato powder and 90 to 97% by weight of the solvent, is in the same state as the doughy paste, it is convenient to use in the molding step 50, The chocolate can be easily produced and slowly cooled at a low temperature in the cooling step 60 to be completely solidified, so that taste and texture can be further improved.

For example, if the swine mixture is too dilute, it is difficult to use in the forming step 50, and additional cooling over a long period of time in the cooling step 60 may result in poor economy and deterioration of taste and texture. On the other hand, if the swine mixture is too hard, it is difficult to be injected into the mold, so that it is difficult to mold the chocolate, and it may easily be cooled in the cooling step 60 to cause cracks or cracks in the chocolate. Accordingly, it is possible to prepare the multiparty mixture in consideration of the composition ratio described above.

In the second mixing step (30), a cacao mixture is prepared by mixing cacao powder, cacao butter, sugar, fat, whole milk powder, lactose and lecithin. In the second mixing step 30, the cacao powder, the cacao butter, the sugar, the fat, the whole milk powder, the lactose, and the lecithin are added to the reactor and mixed. In the second mixing step 30, 5 to 8% by weight of cocoa powder, 1 to 3% by weight of cacao butter, 40 to 45% by weight of sugar, 30 to 35% by weight of fat, 13 to 16% by weight of whole milk powder, 5 to 8% by weight of lactose %, And lecithin 0.1 to 0.5% by weight. The cacao mixture mixed at the above-mentioned composition ratio is harmonized with the taste of cacao and the sweetness of sugar to further improve the taste and have a soft texture.

At least one of the first mixing step 20 and the second mixing step 30 may include at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, The additive mixture may be further mixed to produce at least one of the mixture of the mixture and the cacao. The flavor and texture of the farina chocolate can be further improved by adding the additive mixture in at least one of the first mixing step (20) and the second mixing step (30) of this embodiment.

In the heating step 40, the cacao mixture prepared in the second mixing step 30 is heated to 40 to 50 DEG C to melt the cacao mixture. Particularly, in the heating step 40, the cacao butter and the fat are melted in the liquid phase, and the cacao butter and the fat in the liquid state are mixed with the cacao powder, sugar, powdered milk, lactose and the like to produce a cacao mixture having a uniform composition. First, in the heating step (40), the cacao butter and the oil are melted by boiling the reactor containing the cacao mixture at a temperature of 40 to 50 ° C. Thereafter, the liquid cocoa butter and the fused liquid such as cacao powder, sugar, whole milk powder, lactose, and lecithin can be mixed evenly by using a machine or by a worker directly stirring. In addition, it is possible to prevent the formation of an interface between moisture and oil by lecithin, thereby producing a chocolate with improved taste and flavor.

In the forming step 50, the shape of the prolapsed chocolate is formed by injecting into the mold at a rate of 2 to 8 parts by weight for the 100 parts by weight of the melted cacao mixture heated in the heating step 40. In the forming step 50, the desired type of chocolate can be prepared by injecting the mixture of the mixture of cacao and cacao prepared through the above-described steps into various types of molds. The mold may be formed into various shapes such as a square, a triangle, a circle, and a flower pattern, and is not particularly limited.

In the forming step 50, the cacao mixture and the multiparty mixture can be injected into the mold in various ways. First, the mixture of the mixture is put into a reactor containing the cacao mixture and stirred to prepare a mixture in which the mixture of the mixture and the cacao is homogeneously mixed. Thereafter, the above-described mixture can be injected into the mold to form the shape of the chocolate candy. As described above, the dough-shaped chocolate produced by uniformly mixing the mixture of a mixture of a mixture of a cucumber and a cacao has a uniform taste regardless of which portion is bended, thereby further improving the merchantability.

It is also possible to prepare a prolonged chocolate having a sandwich structure by first injecting a cacao mixture into a mold, injecting a multiparous mixture onto the surface of the injected cacao mixture, and injecting the cacao mixture secondarily onto the surface of the injected multiparous mixture . Also, by injecting the cacao mixture first into the mold, injecting the cacao mixture to the center of the injected cacao mixture, and injecting the cacao mixture secondarily onto the surface of the cacao mixture and the multiparity mixture, A multiparous mixture is placed and a cacao mixture is placed on the outside to produce a multiparty chocolate having a core-shell structure in the form that the cacao mixture surrounds the multiparity mixture.

As described above, the sandwich structure or the core-shell structure of the multi-layered chocolate primarily senses the bland taste of the cacao blend, and secondly it can feel the sour taste, refreshing taste, The flavor of the chocolate is further improved and the flavor and aroma unique to Darya can be felt deeply. As such, the shape of the chocolate can be variously manufactured to suit the taste and taste of the consumer.

In the cooling step 60, the mixture injected into the mold is cooled. As the mixture of multiparous mixture and cacao injected into the mold in the molding step 50 is in a liquid state in a fluidized state, the cooling step 60 is performed by cooling the mixture injected into the mold at a temperature of 3 to 6 캜 It is possible to produce a solid chocolate of a shape having a shape. Generally, in order to rapidly produce chocolate at a low cost, a solid state chocolate is prepared by rapidly freezing a liquid mixture, but cracks are generated in the chocolate, or the edges or corners of the chocolate are broken. Therefore, in this embodiment, the chocolate is cooled slowly at a low temperature, so that cracks are generated in the chocolate or the edges or corners of the chocolate are not broken.

For example, in the present embodiment, the mold into which the chocolate is injected is placed on and fixed to a horizontally movable rail. After setting the speed of the rails to 0.8 to 1.5 m / min, the molds on the rails and the rails can be passed through a 15 to 20 meter long cooling tunnel to produce solid chocolate. As described above, the chocolate chocolate can be slowly cooled while passing through a cooling tunnel of 15 to 20 meters in length maintained at 3 to 6 DEG C at a speed of 0.8 to 1.5 m / min. Thereby, cracks are not generated in the prepared prolonged chocolate, and the edges or corners of the chocolate may not be broken. In addition, as the chocolate is slowly cooled at a low temperature, the chocolate is uniformly cooled from the outside to the inside of the chocolate, and the taste and texture of the chocolate can be further improved.

On the other hand, the cooled chocolate as described above can be easily separated from the mold. After evaluating the merchantability of the dwarf chocolates separated from the mold, the dwarf chocolates having a commercial value are separately packaged separately. Then, individually wrapped chocolate chocolates can be packaged in box units and placed on the market.

The chocolate chocolate according to the present embodiment may be manufactured in accordance with the above-described series of processes such as a first mixing step 20, a second mixing step 30, a heating step 40, a molding step 50, and a cooling step 60 Can be produced within a short time by a simple process. Particularly, in this embodiment, since the fermentation step using an enzyme or a microorganism, the extraction step using an organic solvent or an extractor, and the heating step (40) at a high temperature of 50 ° C or more are not performed, It is possible to produce chocolate cherry in time. Especially, the mixture and the cacao mixture have a uniform composition, so that the taste and flavor of the chocolate can be further improved.

The present invention has been described above with reference to preferred embodiments and test examples. The present invention has been specifically described by way of Examples and Test Examples, but is not intended to limit the present invention, but merely to illustrate the present invention. Therefore, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

&Lt; Example 1 >

According to the above-described embodiment of the present invention, the following was prepared. The contents of the embodiments described above are followed even if omitted. First, the seedlings were washed and lyophilized at 0 ~ 5 ° C, and the lyophilized seedlings were placed in a mixer and ground to prepare a seedlings powder. Subsequently, white chocolate in a solid state was put into a reactor, and liquid white chocolate was prepared by stirring at a temperature of about 45 캜. 7 wt% of the above-described powdery flour and 93 wt% of white liquid chocolate in liquid form were put into a reactor and stirred to obtain a polylactic mixture.

Next, the reactor was charged with 7 wt% of cacao powder, 2 wt% of cacao butter, 40 wt% of sugar, 31 wt% of fat, 14 wt% of powdered milk, 5.5 wt% of lactose and 0.5 wt% of lecithin, And the mixture was stirred while being warmed to obtain a liquid cacao mixture. Subsequently, 8 parts by weight of the Hawley mixture was mixed with 100 parts by weight of the cacao mixture, injected into the mold, and the mold was fixed on the rails. Solid chocolate was prepared by passing through a 20-meter cooling tunnel maintained at 3-6 [deg.] C with the mold raising the speed of the rails to 1 m / min.

&Lt; Comparative Example 1 &

According to the above-described embodiment of the present invention, the following was prepared. The contents of the embodiments described above are followed even if omitted. First, the seedlings were washed and lyophilized at 0 ~ 5 ° C, and the lyophilized seedlings were placed in a mixer and ground to prepare a seedlings powder. Subsequently, white chocolate in a solid state was put into a reactor, and liquid white chocolate was prepared by stirring at a temperature of about 45 캜. 50 wt% of the above-described powdery flour and 50 wt% of white liquid chocolate in liquid form were put into a reactor and stirred to obtain a mixture.

&Lt; Comparative Example 2 &

Next, to the reactor was added 2 wt% of cacao powder, 10 wt% of cacao butter, 40 wt% of sugar, 40 wt% of fat, 3 wt% of milk powder and 5 wt% of lactose, Of a cacao mixture. Subsequently, 8 parts by weight of the Hawley mixture was mixed with 100 parts by weight of the cacao mixture, injected into the mold, and the mold was fixed on the rails. Solid chocolate was prepared by passing through a 20-meter cooling tunnel maintained at 3-6 [deg.] C with the mold raising the speed of the rails to 1 m / min.

&Lt; Comparative Example 3 &

Next, the reactor was charged with 7 wt% of cacao powder, 2 wt% of cacao butter, 40 wt% of sugar, 31 wt% of fat, 14 wt% of powdered milk, 5.5 wt% of lactose and 0.5 wt% of lecithin, And the mixture was stirred while being warmed to obtain a liquid cacao mixture. Subsequently, 8 parts by weight of the macaque mixture was mixed with 100 parts by weight of the cacao mixture and injected into the mold. The mold filled with the cacao mixture and the multiparity mixture is placed in a cooling box maintained at a temperature of about -20 ° C, the lid is closed and left in a cooling box for 5 minutes to rapidly cool the cacao mixture and the multiparous mixture to prepare solid chocolate Respectively.

&Lt; Test Example 1 >

5 to 20 years old, 5 to 20 to 30 years old, 5 to 30 to 40 years old, and 40 to 50 years old were used, using the multi-layered chocolate prepared according to Example 1, Comparative Example 1, The color, flavor, taste, and preference were expressed by the 5 - point method. The results are shown in Table 1 below.

color incense flavor Likelihood Example 1 3.8 (+ - 0.2) 3.9 (+/- 0.2) 4.2 (± 0.2) 4.2 (± 0.2) Comparative Example 1 3.2 (± 0.2) 2.5 (+ - 0.2) 2.5 (+ - 0.2) 2.8 (+/- 0.2) Comparative Example 2 2.8 (+/- 0.2) 2.9 (+/- 0.2) 2.7 (+ - 0.2) 2.9 (+/- 0.2) Comparative Example 3 3.2 (± 0.2) 3.1 (± 0.2) 3.0 (+ -0.2) 3.4 (+ - 0.2)

(1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

As shown in Table 1, the color of chocolate, the flavor, taste, and taste of the chocolate produced according to Example 1 of the present invention showed high scores. On the other hand, in the case of Comparative Example 1 in which the powder of Dullah powder was over-applied, the sour taste and bitter taste of Dulayla exceeded and the lowest score was obtained in the taste evaluation. In addition, in the case of Comparative Example 2, a very small amount of cacao powder influencing the color of chocolate was not added, and the color was not clear, and the lowest score was obtained in the color evaluation. Accordingly, the raw milk chocolate prepared in the pretreatment step 10, the first mixing step 20, the second mixing step 30, the heating step 40, the molding step 50 and the cooling step 60 of the present embodiment The taste and flavor are good.

&Lt; Test Example 2 &

In Test Example 2, a test was conducted to evaluate the firmness and hardness of the dwarf chocolate prepared according to Example 1, Comparative Example, Comparative Example 2, and Comparative Example 3. [ The hardness and the hardness were measured by using a rotameter and measuring the size of 3 cm × 2 cm × 1.2 cm. The average value of the obtained values was obtained when the sample was continuously pressed three times in the center of the sample. The results are shown in Table 2 below.

Stiffness (g / cm2) Hardness (g / cm < 2 >) Example 1 42159.36 100458.25 Comparative Example 1 45002.22 11895.66 Comparative Example 2 41958.78 100086.38 Comparative Example 3 38442.56 95367.82

As shown in Table 2, the hardness and hardness of Example 1 produced according to the present embodiment are high, and the hardness and hardness of the comparative example, which is manufactured differently from this embodiment, are relatively low. First, in Comparative Example 1, the solid matter powder was added about 10 times as compared with Example 1, so that the hardness and hardness were improved as compared with Example 1. [ Further, in Comparative Example 2, solid hardness and hardness were found to be lower than that in Example 1, because less solid cocoa powder was used than in Example 1. [

On the other hand, in the case of Comparative Example 3, the chocolate of the present invention was prepared in the same composition and composition as in Example 1, but in this example, the chocolate was slowly cooled while passing through a cooling tunnel maintained at 3 to 6 ° C, There is a difference in that the chocolate is left in a cooling box at -20 ° C for rapid cooling. As shown in Table 2, the rapidly cooled Comparative Example 3 shows lower hardness and hardness than the first embodiment. In the case of chocolate cooled slowly as in Example 1, both the outer side and the inner side of the chocolate were uniformly cooled to become a solid state. However, in the case of the chocolate rapidly cooled as in Comparative Example 3, the outer and inner portions were cooled to become a solid state The center of the inner side remains in a gel state, so that it can be judged that the rapidly cooled chocolate has poor hardness and firmness.

&Lt; Test Example 3 >

Test Example 3 is a food inspection report of a chocolate of Dulayla prepared according to Example 1. The components of the food were examined at the Usol Environmental Research Institute Co., Ltd. using a sample of chocolate prosody prepared according to Example 1, and the results are shown in Table 3 below.

Inspection items result Calories (kcal / 100g) 544.23 Carbohydrate (g / 100 g) 64.62 Sugar (g / 100g) 38.39 Protein (g / 100 g) 3.69 Fat (g / 100g) 30.11 Saturated fat (g / 100g) 26.99 Trans fat (g / 100g) 0.03 Cholesterol (g / 100g) 4.55 Sodium (mg / 100g) 31.11

As shown in Table 3, it can be seen that the prolific chocolate produced according to Example 1 contains a large amount of various nutrients absorbed into the body such as carbohydrates, saccharides, proteins, fats and the like and utilized as an energy source. In particular, Chénée is used as an efficient energy source and contains a large amount of saturated fat that regulates body temperature and protects important organs. On the other hand, the level of trans fats, which can cause diseases such as cardiovascular diseases, cerebrovascular diseases and diabetes by raising blood cholesterol levels, was measured very low. Accordingly, it can be seen that the chocolate produced according to the present embodiment contains various components that can be absorbed into the body and utilized as an energy source, while containing less unnecessary trans-fat in the body.

10: preprocessing step
20: first mixing step
30: second mixing step
40: heating step
50: molding step
60: cooling step

Claims

In the process for producing chocolate,
A first mixing step (20) of mixing the powdery flour and the solvent to produce a sweetener mixture;
A second mixing step (30) of mixing cacao powder, cacao butter, fat, sugar, whole milk powder, lactose, and lecithin to produce a cacao mixture;
A heating step (40) heating the cacao mixture prepared in the second mixing step (30) to 40 to 50 DEG C to melt the cacao mixture;
A molding step (50) of forming the shape of the chocolate pieces by injecting into the mold a proportion of 2 to 8 parts by weight of the polygonal mixture to 100 parts by weight of the melted cacao mixture heated in the heating step (40); And
And a cooling step (60) of cooling the mixture injected into the mold.

The method according to claim 1,
Wherein the solvent comprises liquid white chocolate,
Wherein in the first mixing step (20), 3 to 10% by weight of the powdery flour and 90 to 97% by weight of the solvent are mixed to produce a flocked mixture.

The method according to claim 1,
The second mixing step 30 may include mixing 5 to 8 wt% of cacao powder, 1 to 3 wt% of cacao butter, 30 to 35 wt% of fat, 40 to 45 wt% of sugar, 13 to 16 wt% of whole milk powder, 8% by weight, and lecithin 0.1% by weight to 0.5% by weight.

The method according to claim 1,
Further comprising a pretreatment step of lyophilization at a temperature of 0 to 5 DEG C to prepare a powder form,
Wherein the first mixing step (20) comprises mixing the Draene powder prepared in the pre-treatment step and a solvent to produce a mixture of dullerenes.

The method according to claim 1,
Wherein at least one of the first mixing step 20 and the second mixing step 30 comprises at least one of minerals, vitamins, antioxidants, coloring agents, synthetic flavoring agents, nutritional enhancers, sweeteners, Wherein the additive mixture is further mixed to produce at least one of the mixture and the cacao mixture.

The method according to claim 1,
Wherein the cooling step (60) comprises cooling the mixture injected into the mold at a temperature condition of 3 to 6 占 폚.

A farina chocolate produced by the method of claim 1.