Chocolate beverage manufacture method and the chocolate beverage feeling the spicy taste when drinking

Abstract

The present invention discloses a method for manufacturing a chocolate beverage that allows one to feel a sweet and sweet taste when the beverage enters the mouth and remains there, due to the sweet and sweet taste and smooth taste of chocolate, Nutella, and milk; as the beverage goes down the throat, one can feel a spicy aroma from Italian chili oil and a subtle spicy taste; and after finishing the beverage, the sweet and sweet taste can be maintained in the mouth. Since one can sequentially feel the sweetness of chocolate and Nutella, the smoothness of milk, and the spiciness of Italian chili oil, one can simultaneously obtain a feeling of warming the body in the cold winter season, a healthy feeling like ginger tea, and a pleasant feeling due to the sweetness. Furthermore, even adults who do not like sweetness can easily and comfortably consume the sweet and sweet chocolate beverage due to the spicy taste, and the chocolate beverage itself is disclosed.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a chocolate beverage that produces a spicy taste upon swallowing and the chocolate beverage itself. More specifically, the invention relates to a method for manufacturing a chocolate beverage that produces a spicy taste upon swallowing and the chocolate beverage itself, which not only makes the taste of the chocolate beverage diverse and rich to obtain a unique taste, but also allows the spicy aroma and spicy taste to be subtly conveyed upon swallowing to neutralize the sweetness of the chocolate and allows it to be eaten without any aversion to the spicy taste and aroma. Background Technology

[0003] Chocolate, which is generally a food liked by children and adolescents, is a food made from cacao beans and contains caffeine, which uplifts a depressed mood; theobromine, which has cardiotonic and diuretic effects; sugars, which have fatigue recovery and stress relief effects and activate brain activity; the aroma of cacao, which clears the mind; phenylethylamine, which has a mental stabilizing effect; and antioxidants that prevent aging (epicatechin, catechin, tannin, cacao polyphenol, vitamin E).

[0004] In addition, it is one of the foods that is widely loved for its excellent taste and aroma, and is eaten by coating candies and biscuits with chocolate to make confectionery, or by melting chocolate in milk to drink.

[0005] Furthermore, because chocolate allows for free processing and molding, it can be filled with anything or even other items, leading to a trend of continuous development of various types of chocolate products.

[0006] Accordingly, various beverages using chocolate are being devised or released.

[0007] For example, registered patent No. 10-1569760 describes a beverage mixed with chocolate, which comprises chocolate particles and one or more ingredients selected from water, milk, coffee, tea, juice, and carbonated water, wherein the diameter of the chocolate particles is 1 to 10 mm, and the chocolate particles are coated with one or more substances selected from isomalt, beeswax, wax, shellac, guar gum, xanthan gum, and gum arabic, and the chocolate particles are included in the beverage so that the crunchy texture and sweet flavor of the chocolate can be savored when the beverage is consumed.

[0008] This conventional technology includes chocolate particles of a certain size inside, allowing the chocolate to be chewed at the same time while consuming the beverage, thereby enabling the rich savoring of the chocolate's crunchy texture, crisp texture, and sweet flavor.

[0009] As another example, registered patent No. 10-1394530 describes a beverage topped with chocolate and a method for manufacturing the same, which comprises the steps of cooling the chocolate, thawing the cooled chocolate at 20 to 30°C for 5 to 10 minutes, slicing the thawed chocolate, preparing a beverage, filling the prepared beverage into a container, and topping the beverage filled in the container with the sliced ​​chocolate.

[0010] This conventional technology allows chocolate to be topped regardless of the type of beverage by using sliced ​​chocolate as a topping, thereby satisfying the diverse needs of consumers who prefer chocolate.

[0011] However, conventional technologies emphasize the sweetness of chocolate, which results in a lack of other flavors, leading to a problem where the primary consumer base is limited to children or young women who enjoy sweet tastes.

[0012] Furthermore, when chocolate is melted in hot milk and consumed, the sweetness is retained when the drink enters the mouth and remains in the mouth even after the drink is finished. This presents a problem in that consumers or adults who dislike sweetness are reluctant to drink chocolate beverages.

[0013] Furthermore, conventional chocolate beverages that emphasize only sweetness have a problem in that they fail to satisfy consumers who desire a healthy taste—specifically the spicy sensation and aroma upon swallowing—compared to drinking spicy beverages like ginger tea to warm up a body chilled by hot drinks rather than cold ones during the cold winter season. Prior art literature

[0015] Patent Document 1: Korean Registered Patent No. 10-1569760 (Registered Nov. 11, 2015) Patent Document 2: Korean Registered Patent No. 10-1394530 (Registered May 7, 2014) The problem to be solved

[0016] The present invention aims to provide a method for manufacturing a chocolate beverage that produces a spicy taste upon swallowing and the chocolate beverage itself, which improves mood through the sweet taste of chocolate when the beverage enters the mouth, allows for a healthy taste through the spicy aroma and taste upon swallowing, and ensures that the spicy taste, as well as the spicy aroma and the sweetness of the chocolate, remain in the mouth after drinking, thereby improving mood and providing a healthy taste. means of solving the problem

[0018] As a means to achieve the above objective, the method for manufacturing a chocolate beverage that produces a spicy taste upon swallowing according to the present invention comprises: a first step of preparing a chocolate base by mixing chocolate that has less of a dry aftertaste and is easy to mix with milk, Nutella that enhances the monotonous sweetness of the chocolate in a colorful and rich way, and 100 ml of water; a second step of putting 50 parts by weight of the chocolate base prepared by the first step and 20 parts by weight of fresh cream into a cup, and then adding milk heated with steam and mixing; and a third step of adding 3 to 5 parts by weight of chili oil after the second step so that a spicy taste and spicy aroma are felt upon swallowing.

[0019] Furthermore, the chocolate base of the first process is formed by adding 500 parts by weight of viscous liquid chocolate and 300 parts by weight of liquid Nutella into a container containing 100ml of water at 90℃ to 99℃, so that the sweetness of the chocolate is maintained, the colorful and rich flavor of Nutella is maintained, and the mixing of the chocolate and Nutella is easy, and then mixing for 5 to 10 seconds.

[0020] Furthermore, the chili oil in the third process described above is produced by adding Italian chili oil (Peperita condimento piccante habanero) so that a spicy aroma is felt upon swallowing.

[0021] Furthermore, the steam temperature at which the milk is heated with steam in the second process above is heated at a temperature of 55°C to 60°C for 15 to 20 seconds to remove the fishy taste of the milk.

[0022] In addition, the chocolate beverage of the present invention, which has a spicy aroma when swallowed, is made by adding 500 parts by weight of chocolate and 300 parts by weight of liquid Nutella into a container containing 100 ml of water at 90°C to 99°C, and then mixing 50 parts by weight of chocolate base and 20 parts by weight of fresh cream, which are mixed for 5 to 10 seconds, into milk heated to a temperature of 55°C to 60°C for 15 to 20 seconds. Effects of the invention

[0024] The present invention allows one to feel a sweet and sweet taste when the beverage enters the mouth and remains there due to the sweet and smooth taste of chocolate, Nutella, and milk; as the beverage goes down the throat, one can feel a spicy aroma from Italian chili oil and a subtle spicy taste; and after finishing the beverage, the sweet and sweet taste can be maintained in the mouth. Since one can sequentially feel the sweetness of chocolate and Nutella, the smoothness of milk, and the spiciness of Italian chili oil, one can simultaneously obtain a feeling of warming the body in the cold winter season, a healthy feeling like ginger tea, and a pleasant feeling due to the sweetness. Furthermore, even adults who do not like sweetness can easily and comfortably consume the sweet and sweet chocolate beverage due to the spicy taste. Brief explanation of the drawing

[0026] Figure 1 is a process diagram showing the process of the method for manufacturing a chocolate beverage that produces a spicy taste when swallowed, according to the present invention. Specific details for implementing the invention

[0027] In addition to the above objectives, other objectives and features of the present invention will become apparent through the description of embodiments with reference to the accompanying drawings.

[0028] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0030] Hereinafter, a method for manufacturing a chocolate beverage that produces a spicy taste when swallowed and the chocolate beverage according to an embodiment of the present invention will be described in more detail with reference to the attached drawings.

[0032] As described above, the present invention comprises a first process (S1) for manufacturing a chocolate base, a second process (S2) for mixing the chocolate base with fresh cream and milk, and a third process (S3) for adding chili oil.

[0033] The first process (S1) of the present invention is a process of preparing a chocolate base by mixing chocolate, which has less of a bitter aftertaste and is easy to mix with milk, Nutella, which enhances the monotonous sweetness of the chocolate in a colorful and rich way, and 100 ml of water.

[0034] In other words, the chocolate has the least bitter aftertaste due to its characteristics and mixes easily with milk, so the chocolate base is prepared with chocolate to prevent a bitter aftertaste after drinking the beverage and to facilitate mixing with steamed milk.

[0035] In addition, Nutella is already well-known to the public, and by mixing it in to prevent the monotonous sweetness of chocolate drinks when using only chocolate, a colorful and rich sweetness and flavor can be obtained.

[0036] The second process (S2) of the present invention is a process of putting 50 parts by weight of chocolate base and 20 parts by weight of fresh cream prepared by the first process (S1) into a cup, and then adding milk heated with steam and mixing it.

[0037] At this time, the steam temperature at which the milk is heated with steam in the second process (S2) is heated at a temperature of 55°C to 60°C for 15 to 20 seconds to remove the fishy taste of the milk.

[0038] The steam temperature used to heat the milk is best set to 60°C. If the milk is steamed at a temperature above 60°C, the milky taste will rise, causing a milky taste to develop throughout the beverage.

[0039] In addition, the most appropriate steaming time for milk is 20 seconds, but this may vary depending on the steamer used to steam the milk.

[0040] In this way, in the second process (S2), the milk is heated to a temperature of 55°C to 60°C for 15 to 20 seconds and steamed, so the milky taste can be removed through the beverage, and not only can a warm beverage be provided, but a beverage at the temperature most suitable for drinking in one gulp can also be provided.

[0041] The third process (S3) of the present invention is a process of adding 3 to 5 parts by weight of chili oil after the second process (S2) so that a spicy taste and spicy aroma are felt when swallowing.

[0042] At this time, the chili oil in the third process (S3) is produced by adding Italian chili oil (Peperita condimento piccante habanero) so that a spicy aroma is felt when swallowing.

[0043] The reason for using Italian chili oil in this way is that one does not feel a strong spicy taste the moment they drink the beverage, but rather feels the spicy aroma and subtle spiciness of the Italian chili oil when swallowing, which can neutralize the sweet and savory taste of chocolate and Nutella. When drinking the beverage, one first feels the sweet and savory taste of chocolate and Nutella, and then feels the subtle spiciness and spicy aroma from the Italian chili oil when swallowing, allowing one to enjoy a diverse and rich flavor.

[0044] In addition, because the mild spiciness and spicy aroma from Italian chili oil can neutralize the sweet and sweet taste of chocolate and Nutella, even consumers who do not like the sweetness of chocolate can enjoy it without any aversion.

[0045] The chocolate base of the first process (S1) of the present invention is formed by adding 500 parts by weight of liquid chocolate having viscosity and 300 parts by weight of liquid Nutella into a container containing 100 ml of water at 90°C to 99°C, so that the sweetness of the chocolate is maintained, the colorful and rich flavor of Nutella is maintained, and the mixing of the chocolate and Nutella is easy, and then mixing for 5 to 10 seconds.

[0047] (Add 3ml of chili oil) Amount of chili oil added You can feel the sweetness when you put it in your mouth. Smells spicy when swallowed The sweetness lingers in the mouth after finishing the drink. 3ml 50 32 50

[0048] (Add 4ml of chili oil) Amount of chili oil added You can feel the sweetness when you put it in your mouth. Smells spicy when swallowed The sweetness lingers in the mouth after finishing the drink. 4ml 50 43 50

[0049] (Add 5ml of chili oil) Amount of chili oil added You can feel the sweetness when you put it in your mouth. Smells spicy when swallowed The sweetness lingers in the mouth after finishing the drink. 5ml 50 50 41

[0051] Tables 1 to 3 compare the taste perceived when chili oil is added in amounts ranging from 3 to 5 parts by weight to create a spicy taste and spicy aroma when swallowed in the third process of the present invention, with 50 adult men and women. It can be seen that the spicy aroma is perceived less when the amount of chili oil added is 3 parts by weight, and the spicy aroma is perceived more when the amount of chili oil added is 5 parts by weight. To obtain the spicy aroma when drinking ginger tea, it is recommended to add 5 ml of chili oil.

[0052] As such, the present invention not only emphasizes the sweetness of chocolate and Nutella, but also allows for obtaining a subtle spicy taste and spicy aroma from Italian chili oil in addition to the sweetness of chocolate and Nutella, and allows one to feel the sweet taste of chocolate and Nutella before swallowing the beverage, feel the subtle spicy taste and spicy aroma of Italian chili oil when swallowing the beverage, and maintain a pleasant feeling and sweetness from the sweetness of chocolate and Nutella after drinking the beverage.

[0053] The chocolate beverage of the present invention, which has a spicy taste when swallowed, is made by adding 500 parts by weight of chocolate and 300 parts by weight of liquid Nutella into a container containing 100ml of water at 90℃ to 99℃, and then mixing 50 parts by weight of chocolate base and 20 parts by weight of fresh cream, which have been mixed for 5 to 10 seconds, into milk heated to a temperature of 55℃ to 60℃ for 15 to 20 seconds.

[0054] The present invention, as described above, allows one to experience a sweet and savory taste from chocolate and Nutella, as well as a smooth taste from milk. When the beverage enters the mouth and stays there, one first experiences a sweet and savory taste, and then, as the beverage goes down the throat, one experiences a spicy aroma from Italian chili oil and a subtle spicy taste, making it easy for even adults who do not like sweetness to drink.

[0055] In addition, after finishing the drink, a sweet and pleasant taste can be retained in the mouth, which can be pleasing, and the warmth from drinking a warm beverage combined with the spicy aroma and subtle spiciness of Italian chili oil can provide a healthy sensation. Furthermore, the sweetness of chocolate and Nutella, the smoothness of milk, and the spiciness of Italian chili oil can be experienced sequentially, adding to the aesthetic appeal of the taste through a diverse and rich flavor.

[0057] As described above, the present invention has been explained by specific details such as specific components, limited embodiments, and drawings; however, this is provided merely to aid in a more comprehensive understanding of the invention, and the invention is not limited to the above embodiments. A person skilled in the art to which the invention pertains can make various modifications and variations from this description.

[0058] Accordingly, the scope of the present invention should not be limited to the described embodiments, and all things equivalent to or having equivalent variations to the claims set forth below, as well as the claims themselves, shall be considered to fall within the scope of the concept of the present invention. Explanation of the symbols

[0060] S1: First process S2: Second process S3: 3rd Process

Claims

Claim 1 A method for manufacturing a chocolate beverage that produces a spicy taste upon swallowing, characterized by comprising: a first process (S1) of preparing a chocolate base by mixing chocolate that has less of a bitter aftertaste and is easy to mix with milk, Nutella that enhances the monotonous sweetness of the chocolate in a colorful and rich way, and 100 ml of water; a second process (S2) of putting 50 parts by weight of the chocolate base prepared by the first process (S1) and 20 parts by weight of fresh cream into a cup, and then adding milk heated with steam and mixing; and a third process (S3) of adding 3 to 5 parts by weight of chili oil after the second process (S2) so that a spicy taste and spicy aroma are felt upon swallowing. Claim 2 A method for manufacturing a chocolate beverage that produces a spicy taste when swallowed, wherein, in claim 1, the chocolate base of the first process (S1) is formed by adding 500 parts by weight of liquid chocolate having viscosity and 300 parts by weight of liquid Nutella into a container containing 100 ml of water at 90°C to 99°C, so that the sweetness of the chocolate is maintained, the colorful and rich flavor of Nutella is maintained, and the mixing of the chocolate and Nutella is easy, and then mixing for 5 to 10 seconds. Claim 3 A method for manufacturing a chocolate beverage that produces a spicy taste when swallowed, characterized in that, in the first step, the chili oil in the third step (S3) is made by adding Italian chili oil (Peperita condimento piccante habanero) so that a spicy aroma is felt when swallowed. Claim 4 A method for manufacturing a chocolate beverage that produces a spicy taste when swallowed, characterized in that, in claim 1, the steam temperature at which the milk is heated with steam in the second process (S2) is heated at a temperature of 55°C to 60°C for 15 to 20 seconds to remove the fishy taste of the milk. Claim 5 A chocolate beverage that produces a spicy taste upon swallowing, characterized by being manufactured by the method for manufacturing a chocolate beverage that produces a spicy taste upon swallowing according to claim 1, wherein 500 parts by weight of chocolate and 300 parts by weight of liquid Nutella are placed in a container containing 100 ml of water at 90°C to 99°C, and then 50 parts by weight of a chocolate base mixed for 5 to 10 seconds and 20 parts by weight of fresh cream are mixed in milk heated to a temperature of 55°C to 60°C for 15 to 20 seconds.

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