GABA Chocolate with sweet pumpkin containing GABA and manufacturing method of the same

The present invention relates to a chocolate with sweet pumpkin skin containing GABA, in which the content of GABA is significantly increased, and a manufacturing method thereof. According to the present invention, the method comprises: a step of acquiring a sweet pumpkin extract by hot water extrac...

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Bibliographische Detailangaben
Hauptverfasser:	JEONG SEON JIN, HAN SANG KOOK, HWANG HYO KYUNG, SO MIN JEA, MUN JI SU, OH SUK HEUNG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a chocolate with sweet pumpkin skin containing GABA, in which the content of GABA is significantly increased, and a manufacturing method thereof. According to the present invention, the method comprises: a step of acquiring a sweet pumpkin extract by hot water extraction of a mixture containing alcohol, water, and sweet pumpkin skin; a step of centrifuging the sweet pumpkin extract to acquire a sweet pumpkin extract; a step of inoculating an L. brevis OPK-3 powder starter into the sweet pumpkin extract and performing fermentation at 35 to 40℃ for two days or more to prepare a fermented sweet pumpkin solution; a step of adding the fermented sweet pumpkin solution to liquid chocolate in which raw chocolate materials are melted; a conching step of stirring and heating the liquid chocolate to which the fermented sweet pumpkin solution is added; a step of aging the conched liquid chocolate; and a step of hardening the aged liquid chocolate. 본 발명에 따른 가바(GABA) 함유 단호박 초콜릿 및 그 제조방법은, 주정, 물 및 단호박 껍질이 포함된 혼합물을 열수 추출하여 단호박 추출물을 얻는 단계; 상기 단호박 추출물을 원심분리하여 단호박 추출액을 얻는 단계; 상기 단호박 추출액에 L. brevis OPK-3 분말 스타터를 접종한 후, 35 내지 40 ℃에서 2일 이상 발효시켜 단호박 발효액을 제조하는 단계; 초콜릿 원료를 녹인 액상 초콜릿에 상기 단호박 발효액을 첨가하는 단계; 상기 단호박 발효액을 첨가한 액상 초콜릿을 교반 및 가열하는 콘칭 단계; 콘칭된 액상 초콜릿을 숙성하는 단계; 및 숙성된 액상 초콜릿을 굳히는 단계;를 포함하는 것을 특징으로 한다.