광주대학교산학협력단;INDUSTRY ACADEMIC COOPERATION OF GWANGJU UNIVERSITY;INSANGA CO., LTD.;(주)인산가
发明人:
KIM, YOON SE,김윤세,BAE, SEONG JAE,배성재,LEE, GA HEE,이가희,KIM, NA HYUN,김나현,LEE, NA YEON,이나연,LEE, HYUN AH,이현아,JEON, SAT BYEOL,전샛별,MOON, NAE SOOK,문내숙,KIM, EUN MI,김은미,KIM, SEO HYUN,김서현,SHIN, HEE JUNG,신희정,KIM, YOON SEKR,BAE, SEONG JAEKR,LEE, GA HEEKR,KIM, NA HYUNKR,LEE, NA YEONKR,LEE, HYUN AHKR,JEON, SAT BYEOLKR,MOON, NAE SOOKKR,KIM, EUN MIKR,KIM, SEO HYUNKR,SHIN
申请号：
KR1020150015522
公开号：
KR1020160094576A
申请日:
2015.01.30
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for manufacturing chocolate containing a safflower seed and bamboo salt and chocolate manufactured by using the manufacturing method. An embodiment of the present invention includes: a) a step in which curvature chocolate is melted and whipped cream is boiled at a low temperature of 40 to 50 degrees Celsius； b) a step in which the melted chocolate is cooled and then uniform mixing is performed with boiled whipped cream and safflower seed powder put in the chocolate； c) a step in which bamboo salt is added to the chocolate mixed with the safflower seed powder； d) a step in which butter is put into the chocolate to which the bamboo salt, the safflower seed powder, and the whipped cream have been added and the butter is completely melted； e) a step in which the chocolate is poured into a chocolate mold for chocolate molding that has a predetermined shape and the chocolate is gradually hardened for three to four hours in a refrigerating chamber； and f) a step in which the chocolate hardened to have a predetermined size is taken out of the refrigerating chamber, the chocolate is cut into an appropriate size (10 g), and then safflower seed powder is scattered onto a surface thereof.본 발명은 홍화씨와 죽염이 함유된 초콜릿의 제조방법 및 그 제조방법으로 제조된 초콜릿에 관한 것으로, 그 일 실시예로 a) 커버춰초콜릿을 녹이고, 생크림을 40~50℃의 낮은온도에서 끓이는 단계； b) 녹인 초콜릿을 식힌 후에 초콜릿에 끓인 생크림과 홍화씨 분말을 넣고 골고루 섞는 단계； c) 홍화씨분말이 섞인 초콜릿에 죽염을 첨가하는 단계； d) 죽염과 홍화씨분말 및 생크림이 첨가된 초콜릿에 버터를 넣고 버터를 완전히 녹이는 단계； e) 일정한 형상의 초콜릿을 성형하기 위한 초콜릿 형틀에 초콜릿을 부어 냉장실에서 3~4시간 정도 서서히 굳히는 단계； f) 일정한 굳기로 굳은 초콜릿을 냉장실에서 꺼내 적당한 크기(10g)로 잘라 그 표면에 홍화씨 분말을 흩뿌리는 단계；로 이루어지는 홍화씨와 죽염이 함유된 초콜릿의 제조방법 및 그 제조방법으로 제조된 초콜릿을 제공한다.
