KR101048995B1 - Manufacturing method of chocolate containing cheonnyeoncho - Google Patents

Abstract

The present invention is the first step (S10) to collect the cheonnyeoncho, washed with water and dried to grind to grind to fine powder; A second step (S20) of concentrating the fine powder after removing the fine powder by lyophilization; After the completion of the process, the third step (S30) to obtain a powder sample by completely removing the solvent using a freeze dryer again concentrated solution; 30 to 40 parts of sugar, 10 to 25 parts of whole milk powder, 10 to 29 parts of skim milk powder, 1 to 3 parts of cocoa powder, 1 to 3 parts of cocoa mass, 20 to 30 parts of cocoa butter or substitute oil in a mixture. Melting at ℃ ~ 60 ℃ to produce a base chocolate (S40); Stirring the powder sample and the base chocolate at a ratio of 1: 2 to 1:20 in a blender, and then maintaining the mixture at 25 ° C. to 30 ° C. to obtain a viscosity of 150 to 1100 and a holding crystal content of 10 to 50% by weight ( S50); Injection molding into a rope shape with an injection molding machine (S60); The present invention relates to a method for preparing chocolate containing millennial herb, comprising: cooling the stirring sample of the powder sample and the base chocolate after injection molding, and supplying nutrients such as flavonoids, vitamins, dietary fiber, and polysaccharides. Health food can be provided.

Cheonnyeoncho, Chocolate

Description

Method of Making Chocolate Containing Cheonnyeoncho {Method of Making Opuntia Humifusa Chocolate}

The present invention relates to chocolate, and more particularly to a manufacturing method of chocolate containing cheonnyeoncho.

There are two kinds of palm cactus native to Korea. One type is Baeknyeoncho, a temperate plant that grows in warm places, including Jeju Island, and the other is Korean native Millennium, which grows at minus 20 degrees in cold regions. These millennials and baeknyeoncho has the growth conditions and the main component ratio and weakness.

In order to withstand the cold in winter, Cheonnyeoncho releases moisture by osmotic pressure and protects its body by accumulating flavonoids, mannitol, and polysaccharides, which are beneficial to health. Therefore, harvested and stored cheonnyeoncho in cold winter season, and used as needed, atopy is very effective in treating acne, skin boils, etc. And cheonnyeoncho has 8 times more vitamin C than aloe and 48.5% of dietary fiber. Calcium is 10 times higher than anchovy and has a very high absorption rate.

However, the efficacy of the cheonnyeoncho is conventionally used as a medicinal in most cases, and the way to enjoy with food that can be enjoyed in everyday life such as chocolate is insignificant.

In order to solve the above problems, an object of the present invention is to provide a health food that supplies nutrients, such as flavonoids, vitamins, dietary fiber, polysaccharides through the intake of chocolate by preparing chocolate containing cheonnyeoncho.

In addition, by using the millennial vinegar as a material of the chocolate, it is an object to provide a health food that can easily see the efficacy of the millennial with the sweet chocolate anytime and anywhere.

In order to achieve the above object, the present invention is the first step (S10) to collect the millennial at minus 10 ℃ ~ 20 ℃ Celsius to wash and dry the fine powder to grind to grind; A second step (S20) of concentrating the fine powder after removing water through lyophilization of the fine powder obtained through the first step; After the concentration process is finished, a third step (S30) of obtaining the powder sample by completely removing the solvent using the freeze dryer again the concentrated solution; Mix 20 to 30 parts of cocoa butter or substitute oil with a mixture of 30 to 40 parts of sugar, 10 to 25 parts of whole milk powder, 10 to 29 parts of skim milk powder, 1 to 3 parts of cocoa powder, and 5 to 25 parts of cocoa mass. Melting it at 40 ~ 60 ℃ to prepare a base chocolate (S40); Stirring the powder sample and the base chocolate at a ratio of 1: 2 to 1:20 in a blender and maintaining the mixture at 25 ° C. to 30 ° C. to obtain a viscosity of 150 to 1100 and a holding crystal content of 10 to 50% by weight. (S50); After the stirring of the powder sample and the base chocolate is finished, injection molding into a rope shape from the compounding machine to an injection molding machine (S60) and cooling the stirring sample of the powder sample and the base chocolate after the injection molding (S70); Characterized in that comprises a.

In addition, the concentration process (S20) of the fine powder of the present invention is characterized in that the fine powder is extracted by stirring for 6 to 7 days with ethanol in the ratio of 3: 7.

In addition, the step (S60) of the injection molding of the present invention is characterized in that it is configured to produce a core chocolate and rim chocolate in an injection molding machine capable of centrifugal (Center Filling) of stirring the powder sample and the base chocolate.

Effects distinguished from the prior art generated by the practice of the present invention by the above-described configuration are as follows.

First, it is possible to provide a health food for supplying nutrients such as flavonoids, vitamins, dietary fiber, polysaccharides through the intake of chocolate by preparing chocolate containing cheonnyeoncho.

And using cheonnyeoncho as a material of chocolate can provide a health food that can easily see the efficacy of cheonnyeoncho with a sweet chocolate anytime and anywhere.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the accompanying drawings. 1 is a process diagram of a first preferred embodiment of the present invention.

In the present embodiment, the first step (S10) of collecting the chocolate mill containing the millennial vinegar of the present invention at minus 10 ℃ ~ 20 ℃ Celsius millet, washed with water and dried to grind to a fine powder; A second step (S20) of concentrating the fine powder after removing water through lyophilization of the fine powder obtained through the first step; After the concentration process is finished, a third step (S30) of obtaining the powder sample by completely removing the solvent using the freeze dryer again the concentrated solution; 30 to 40 parts of sugar, 10 to 25 parts of whole milk powder, 10 to 29 parts of skim milk powder, 1 to 3 parts of cocoa powder, 1 to 3 parts of cocoa mass, 20 to 30 parts of cocoa butter or substitute oil in a mixture. Melting at ℃ ~ 60 ℃ to produce a base chocolate (S40); Stirring the powder sample and the base chocolate at a ratio of 1: 2 to 1:20 in a blender and maintaining the mixture at 25 ° C. to 30 ° C. to obtain a viscosity of 150 to 1100 and a holding crystal content of 10 to 50% by weight. (S50) and after the stirring of the powder sample and the base chocolate is finished, injection molding the rope into the injection molding machine in the blender (S60); After the injection molding was carried out by dividing the stirring of the powder sample and the base chocolate (S70).

The first step (S10) is a step of manufacturing the fine powder after collecting and drying the cheonnyeoncho. Specifically, the weakness of millennial plants used in the practice of the present invention is abundant when complex polysaccharides, mannitol, and flavonoids are produced while the millennial plants withstand cold at low temperatures below minus 10. In other words, when harvested during the cold winter season, the most beneficial ingredients for human health. Therefore, the millennial vinegar used in the practice of the present invention is preferably used cheonnyeoncho harvested from minus 10 to 20. In addition, the collected cheonnyeoncho is preferably washed with clean water and air-dried in the room or dried using a hot air dryer after grinding to grind to make fine powder.

The second step (S20) is a step of removing the fine powder obtained through the first step using a lyophilizer to remove water and then making it into fine powder and then concentrating it. Specifically, the fine powder is removed using a lyophilizer. The mixture was stirred and extracted with ethanol at room temperature using a stirrer and concentrated. In this case, the fine powder and ethanol are preferably extracted by stirring for about 6 to 7 days at a ratio of 3: 7.

The third step (S30) is a step of obtaining a powder sample by completely removing the solvent using a freeze dryer again after the concentration process of the fine powder is finished. Specifically, the filtrate from which the residue was removed from the concentrate was subjected to reduced pressure and vacuum drying to completely remove the residual solvent using a freeze dryer, and finally to obtain a powder sample.

The fourth step (S40) is a step of preparing a base chocolate for making chocolate by stirring with the above-described powder sample. Specifically, 20 to 30 parts of cocoa butter or substitute oil is mixed with a mixture of 30 to 40 parts of sugar, 10 to 25 parts of whole milk powder, 10 to 29 parts of skim milk powder, 1 to 3 parts of cocoa powder, and 5 to 25 parts of cocoa mass. Then it is melted at 40 ~ 60 ℃ to prepare a base chocolate. Milk chocolate, dark chocolate, and white chocolate may be prepared according to the combination of the above raw materials. In addition, various pigments, fruit juices, and the like may be added according to exemplary conditions.

The fifth step is a step of stirring the powder sample made by the third step and the base chocolate made by the fourth step. Specifically, the powder sample and the base chocolate are stirred at a ratio of 1: 2 to 1:20 in the blender. Then, it is maintained at 25 ° C. to 30 ° C. so that the viscosity is 150 to 1100 and the holding crystal content is 10 to 50% by weight.

The sixth step (S60) is a step of stirring the powder sample and the base chocolate in the blender, and then injection molding into a rope shape with the injection molding machine, and the seventh step (S70) is a stirring product of the powder sample and the base chocolate after the injection molding Cooling step is a step in which the ultra-rolllet is completed. The cooled chocolate can then be cut and packed or stored to the desired size. At this time, the injection molding in the sixth step may be injection molding to be divided into the core chocolate and the rim chocolate in the injection molding machine capable of centering the stirring of the powder sample and the base chocolate.

1 is a process diagram of a first preferred embodiment of the present invention.

Claims (3)

A first step (S10) of collecting the millennial at minus 10 ℃ ~ 20 ℃ Celsius, washed with water and dried to grind to a fine powder; A second step (S20) of preparing a concentrate using ethanol as a solvent after removing moisture through the lyophilization of the fine powder obtained through the first step; A third step (S30) of obtaining the powder sample by removing the ethanol which is a solvent using the freeze drier for the concentrate; Mix 20 to 30 parts of cocoa butter or substitute oil with a mixture of 30 to 40 parts of sugar, 10 to 25 parts of whole milk powder, 10 to 29 parts of skim milk powder, 1 to 3 parts of cocoa powder, and 5 to 25 parts of cocoa mass. Melting it at 40 ° C ~ 60 ° C to produce a base chocolate (S40); The powder sample and the base chocolate are stirred at a ratio of 1: 2 to 1:20 in a blender, and then maintained at 25 ° C. to 30 ° C. so as to have a viscosity of 150 to 1100 and a holding crystal content of 10 to 50% by weight. Step 5 (S50); After the stirring of the powder sample and the base chocolate is finished, a sixth step (S60) for injection molding from the blender to the injection molding machine; And A seventh step (S70) of cooling the stirring of the powder sample and the base chocolate after the injection molding; Chocolate manufacturing method containing cheonnyeoncho, characterized in that comprises a. The method of claim 1, Concentration process of the fine powder (S20), Method for producing chocolate containing cheonnyeoncho, characterized in that for extracting by stirring the fine powder and ethanol in a ratio of 3: 7 for 6 to 7 days. The method according to claim 1 or 2, The sixth step (S60) of the injection molding, Method for manufacturing a chocolate containing cheonnyeoncho, characterized in that configured to produce a core chocolate and rim chocolate in an injection molding machine capable of centrifugal (Center Filling) of the powder sample and the base chocolate.

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