• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.634-639
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• 2000

This study was done to determine the changes in physicochemical components focused on the general compositions, pH, titratable acidity, organic acids, color and sugars during the microwave roasting of cocoa mass and to compare the changes with those during a conventional roasting. The cocoa mass was microwave-roasted at 110 to $150^{circ}C$ and for 10 to 40 min or conventionally roasted at $140^{circ}C$ for 30 min. General compositions of microwave-roasted cocoa mass were not different from those of raw cocoa mass or conventionally-roasted one. The pH changes did not affect the changes in titratable acidity or organic acids. Titratable acidity was different among the three samples. Microwave-roasted cocoa mass showed less sufficient effects on removing organic acids and less changes in color. Fructose, glucose and maltose decreased during a roasting but sucrose showed little changes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.384-388
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• 2000

본 연구는 cocoa mass를 마이크로파 roasting하여 그 향기성분의 변화를 pyrazine류를 중심으로 살펴보는 한편 상법으로 roasting한 경우와 비교하고자 하였다. 마이크로파 roasting은 110,120,130,140,15$0^{\circ}C$의 온도에서 20분 및 30분 동안 행하였고 상법의 경우는 14$0^{\circ}C$에서 30분간 roasting하였다. Roasting한 시료를 연속수증기증류추출법으로 추출하고 농축한 후 GC와 GC/MS로 향기 성분을 분석하였다. 마이크로파 roasting의 경우 5분만에 14$0^{\circ}C$에 도달한 후 그 온도를 잘 유지하였으나, 상법의 경우 25분이 경과되어서야 14$0^{\circ}C$에 도달되었다. Roasting 한 시료의 향기성분으로 2,6-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2,3,5,6-teramethyl pyrazine, 5-methyl fufural, 2-methyl-6-propyl pyrazine 등이 확인되었다. Roasting 온도가 증가함에 따라 dimethyl-, trimethyl-, tetramethyl pyrazine류가 증가하였고, tetramethyl pyrazine은 15$0^{\circ}C$ 20분 roasting의 경우 현저하게 증가하였으나, 30분 동안 roasting한 경우 14$0^{\circ}C$에서 증가하였다가 15$0^{\circ}C$일 때는 감소하였다. 그러나 적정 roasting 지표인 di/tri, di/tetra pyrazine의 비율은 1 이하를 보임으로써 마이크로파 roasting이 cocoa mass의 향기 발현에는 부족한 것으로 나타났다.

• Journal of the Korean Society for Precision Engineering
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• v.34 no.4
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• pp.293-298
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• 2017

In this study, we developed a 3D chocolate printer and studied the conditions needed for chocolate printing. Because chocolate is a mixture of cocoa mass, cocoa butter and sugar particles, its properties vary with temperature, and care is required in melting and extrusion. A chocolate supply unit is composed of a heating block and a syringe pump. It is integrated with a 3-axis linear robot. In order to be more accurate than the existing 3D chocolate printer is, the system was configured so that the printing line width became $430{\mu}m$. Printing performance was studied according to various parameters. The condition needed for printing lines with a stable width was discovered by the experimental design method and has been confirmed by a 2D line test. These 3D printing experiments showed that it was possible to build a 3D shape with an inclination angle of up to $45^{\circ}$ without support. Further, chocolate printing of a 3D shape has been successfully verified with the developed system.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.203-210
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• 1989

Leucine and isoleucine were reacted with glucose in a propylene glycol solution and volatile compounds produced from these reaction were analysed by gas chromatography and mass spectrometry. A total of 24 compounds were identified in the leucine reaction volatiles and the major components were 2-isopropyl-5-methyl-2-hexenal, methylbutyraldehyde PGA, butyraldehyde PGA, 5-methylfur-fural, isopropylmethylhexenal PGA and 2-acetylpyrrole. From the isoleucing reaction volatiles, 20 compounds were identified and the major components were methylbutyraldehyde PGA, butyraldehyde PGA and 2-acetylpyrrole. The amino acids chosen for this study were considered as giving fruity and cocoa aroma when heated with glucose.