KR100669840B1 - The manufacturing method of citron- chocolate using citron and chocolate - Google Patents

Abstract

The present invention relates to a method for producing citron chocolate using citron and chocolate, wherein a citron composition and a solid chocolate are tempered into a chocolate melt. Citron and chocolate melts are sequentially poured to produce hardened citron chocolate, and the antioxidant effect in the body is increased by the cocoa polyphenol of citric acid and chocolate.

Briefly describing the present invention, this is a citron composition manufacturing step (S1) of making a citron composition in which citron powder powder and ethanol mixed solution are concentrated, a chocolate melt manufacturing step (S2) of making a chocolate melt by tempering solid chocolate, and the citron composition Chocolate citron slurry manufacturing process (S3) of mixing the melt and chocolate melt into a slurry form, chocolate cell manufacturing process (S4) of making a chocolate cell 11 having a predetermined shape from the chocolate melt, and pouring the chocolate citron to the chocolate cell It is the citron chocolate 10 manufactured by the hardened chocolate layer formation process (S5), and the chocolate-melt layer pours the chocolate melt into the hardened chocolate layer formation process (S6), and its manufacturing method.

The citron chocolate prepared in this way is a vitamin contained in a large amount of citron, which is good for colds and skin care. Among the various components of chocolate, cacaopolyphenol has an immunomodulatory function, and anti-cold effect and allergy suppression effect are expected. Citron chocolate made of citron and chocolate has a higher antioxidant effect than the ingestion of citron and chocolate, respectively, by showing more phenol content, thereby inhibiting the oxidation of free radicals in the body.

Chocolate, citron, antioxidant, polyphenols, vitamins, concentrated

Description

Production method of citron chocolate using citron and chocolate {the manufacturing method of citron- chocolate using citron and chocolate}

1 is a process chart according to the present invention.

2 is a perspective view of a plate-shaped citron chocolate according to the present invention.

Figure 3 is a partially cutaway perspective view of the cell-shaped citron chocolate according to the present invention.

Figure 4 is another illustration of the cell-shaped citron chocolate according to the present invention.

[Description of Code for Major Parts of Drawing]

10: citron chocolate 11: chocolate cell 12: chocolate- citron layer

13: chocolate layer 14: coating layer

The present invention relates to a method for producing citron chocolate using citron and chocolate, wherein a citron composition and a solid chocolate are tempered into a chocolate melt. Citron and chocolate melts are sequentially poured to produce hardened citron chocolate, and the antioxidant effect in the body is increased by the cocoa polyphenol of citric acid and chocolate.

In general, chocolate is processed from cocoa beans (beans) taken from tropical cacao trees, and the cocoa butter is extracted.Then, a few times refined chocolate liquor is heated and mixed slowly with a large bladed machine. Manufactured through a conching process that removes moisture and volatile acids, chocolate typically contains at least 25% cacao, and white chocolate with a cacao butter content of only 20% is a dye that gives color to some experts rather than to taste. Used.

These chocolates contain caffeine that elevates melancholy, debromine that boosts thinking, stiffness and diuresis, helps with fatigue and relieves stress, relieves fatigue, activates brain movement, controls fullness and hunger. In sugar and concentration, there are phenylethylamine, which stabilizes the flavor and spirit of cacao, and heals the broken heart. Cocoa butter is also rich in high-quality fatty acids such as oleic acid and stearic acid, which do not increase malignant cholesterol, and carbohydrates of sugar and lactose. It also contains cacao bean starch, fiber, cocoa butter, fats and oils, vegetable oils, cacao oil protein, other tannins and minerals such as calcium, magnesium, potassium, phosphorus, and more.

In particular, chocolate prevents cancer and aging and contains antioxidants such as epicatechin, catechin, tannin, cacaopolyphenol, and vitamin E, which removes free radicals of free radicals that cause aging and protects the body from its toxicity. In addition, the cacaopolyphenol prevents tooth decay, prevents colds and suppresses allergies, and the flavonoids contained in the cacaopolyphenols have the function of inhibiting heart diseases such as myocardial infarction.

However, in recent years, rather than the nutritional aspects of the chocolate, as the emphasis on the appearance of sweetness and the appearance for gifts due to the addition of a large amount of sugar, a lot of low-quality chocolate has been supplied, chocolate brings tooth decay and obesity, Due to its addictiveness, there was a problem that was harmful to the public health.

Accordingly, in order to solve the above problems, the present invention produces a citron chocolate using a healthy citron composition and chocolate, but a chocolate mixed with a citron composition concentrated with a mixture of citron powder and ethanol and a chocolate melt tempered with a solid chocolate. -Citron slurry is made, and chocolate-citron and chocolate melt are sequentially poured into a chocolate cell in which the chocolate melt is hardened to a certain shape, and then hardened citron chocolate is prepared, and it is composed of citric acid vitamin and chocolate cacaopolyphenol. It is good for colds and skin care, to prevent stress recovery and fatigue, and to prevent aging by increasing antioxidant effects.

The present invention relates to a method for producing citron chocolate using citron and chocolate, wherein a citron composition and a solid chocolate are tempered into a chocolate melt. Citron and chocolate melts are sequentially poured to produce hardened citron chocolate, and the antioxidant effect in the body is increased by the cocoa polyphenol of citric acid and chocolate.

Briefly describing the present invention, this is a citron composition manufacturing step (S1) of making a citron composition in which citron powder powder and ethanol mixed solution are concentrated, a chocolate melt manufacturing step (S2) of making a chocolate melt by tempering solid chocolate, and the citron composition Chocolate citron slurry manufacturing process (S3) of mixing the melt and chocolate melt into a slurry form, chocolate cell manufacturing process (S4) of making a chocolate cell 11 having a predetermined shape from the chocolate melt, and pouring the chocolate citron to the chocolate cell It is the citron chocolate 10 manufactured by the hardened chocolate layer formation process (S5), and the chocolate-melt layer pours the chocolate melt into the hardened chocolate layer formation process (S6), and its manufacturing method.

Referring to the manufacturing method of citron chocolate according to the present invention with reference to the process diagram of Figure 1, first, the citron composition manufacturing process (S1), the mixture of citron powder powder 10 to 800 g, 0.1 to 8 ethanol and a certain amount of water for 1 hour The shaking citron-ethanol solution was depressurized in a rotary concentrator, and the citron composition or the concentrated solution which was concentrated to 1/10 to 1/50 was frozen and dried to prepare a powdered citron composition.

And the chocolate melt manufacturing process (S2) is to temper the solid chocolate to make a thick chocolate melt, the tempering (tempering), such as coverture (thick plate shape, chocolate with a high cacao content as a base material of chocolate) The dark or white solid chocolate is chopped and melted in a bath so that it does not exceed 50 ° C. or higher, and then cooled to 27-28 ° C. again to form a chocolate melt at a temperature of 30-31 ° C. in the bath, where water is This tempering ensures that stable crystals are formed using the properties of crystalline forms that change with temperature.

In addition, the chocolate- citron slurry manufacturing process (S3) is a process of mixing the citron composition with a chocolate melt of 3 to 40 weight based on the weight of the citron composition 1, and uniformly mixing to form a chocolate- citron slurry in the form of a slurry In this process, various additives such as fresh cream, rum, and cognac are added in an appropriate amount to adjust the concentration, taste, aroma, etc. of the chocolate- citron slurry.

Next, the chocolate cell manufacturing step (S4) is to prepare a mold of a certain shape, to pour the chocolate melt to make a chocolate cell 11 hardened for a certain time, and the chocolate- citron layer forming step (S5) is the chocolate cell (11) Above, the prepared chocolate-citron slurry is poured and hardened to uniformly form the chocolate-citron layer 12 to a predetermined thickness.

Finally, in the chocolate layer forming step (S6), the melted chocolate is poured into the hardened chocolate-citron layer 12 to harden to form a chocolate layer 13, which is completely hardened for 35 minutes at around 4 ° C. and the citron chocolate 10 ), The citron chocolate 10, if necessary, to form a coating layer 14 in a coating process (S7) to coat the whole with a food coating agent, to protect from external forces, as well as more beautiful appearance do.

On the other hand, in the method of manufacturing the citron chocolate 10, the plate-shaped citron chocolate 10 and the cell-shaped citron chocolate (depending on the type of mold used in the chocolate cell manufacturing step (S4) to the chocolate layer forming step (S7) and the demolding time) 10), the plate-shaped chocolate 10, as shown in Figure 2, to prepare a mold larger than the chocolate cell 11 to be manufactured, in detail, a mold having a size and shape about the citron chocolate 10 to be manufactured. Then, the chocolate melt is poured into 1/3 of the mold to harden to prepare a chocolate cell 11, and then a third of the mold is filled with chocolate-ciscer slurry to harden to form a chocolate-citron layer 12. Finally, chocolate The melt is poured into the mold to completely solidify the mold and release the plate-shaped citron chocolate 10.

As shown in Fig. 3, the cell-shaped citron chocolate 10 prepares a mold having the shape of the chocolate cell 11 to be manufactured, and pours a chocolate melt into the chocolate cell 11 to harden the mold. The citron slurry is poured to harden to form a chocolate-citron layer 12 having a predetermined thickness as a whole, and the chocolate melt is poured to harden to form a plate-shaped citron chocolate 10 having a chocolate layer 13 having a predetermined thickness as a whole. As shown in Fig. 4, the chocolate-citron layer 12 having a predetermined thickness is formed on each of the plurality of chocolate cells 12 demolded from the mold, and the chocolate layers 13 are combined to form a chocolate layer 13, thereby forming a plurality of chocolate cells 12 therein. The citron chocolate 10 in which the chocolate cell 11 and the several layers of chocolate- citron layer 12 were formed is comprised.

On the other hand, if you refer to the characteristics of the citron and chocolate used and the citron chocolate made using the reference, citron (柚子) is the fruit of the citron, vitamin C as the main ingredient contains three times more than lemon It is good for skin beauty, contains many organic acids that prevent aging and fatigue, and also contains more vitamin B, sugars and proteins than other citrus fruits, and contains hesperidin that protects capillaries. In addition, drainage and excretion has the characteristic of sending out the waste accumulated in the body.

In addition, among the various components of chocolate, cacaopolyphenols have an immunomodulatory function and are expected to have a cold prevention and allergy suppression effect. In particular, citron chocolate made of citron and chocolate is more effective than ingesting citron and chocolate, respectively. By showing a large amount of phenol, it is characterized by a high antioxidant effect that inhibits the oxidation of free radicals in the body.

In addition, the sample manufacturing process for the appropriate evaluation of the citron chocolate and the experimental method will be described. First, the method of configuring a citron composition for producing yuzu chocolate (Yuza chocolate), the pulp in the prepared citron Isolate and attach, concentrate and use it, or freeze-dry the flesh and skin at -80 ° C, uniformly mix about 100 g of the ground citron powder with about 1 liter of ethanol, filter, and concentrate under reduced pressure. It is used to make chocolate using (Yuza Powder).

Accordingly, referring to Table 1, which shows the composition of Yuzu chocolate as three samples, it adds 0, 3, and 6% of Yuzu Concentrated Dry Powder (Yuza Powder) to the basic formulation of Chocolate, respectively. Prepared by adding a certain amount of fresh cream (Rream) and rum (Rum), after preparing a chocolate (template) through a tempering (Tempering) process, and then prepare a citron chocolate through the method of manufacturing a layered citron chocolate, soluble solids in the extract The content was dried from 105 ml of concentrate at 105 ° C. and calculated from the amount of evaporation residue.

In addition, when describing each experimental method, firstly, the color is taken as 10g of each citron chocolate, each of which is crushed by 20g, and then uniformly mixed.Then, a colorimeter (CM, S7W, Minolta, Japan) to measure the chromaticity of the sample, the color space is measured by adjusting the color system brightness (L), redness (a), yellowness (b), second, moisture content measurement 5 g samples of silver citron chocolate were analyzed according to AOAC by Karl-Fisher, and the analysis conditions were measured by reacting for 5 minutes with a dehydration agent (CM Mitsubishi Kasei Corp). It was.

Third, extraction of antioxidants was carried out in a sample of citron chocolate ground finely in a 1 liter round bottom flask, and 5 times 75% ethanol was added to attach a reflux condenser, and these were heated in a water bath (75 ± 5 ° C). The mixture was heated for 3 hours, extracted and filtered, and the filtrate was concentrated under reduced pressure at 45 ° C, and the soluble solids content in the ethanol extract was calculated from the amount of the evaporation residue after drying 1 ml of the concentrate at 105 ° C.

Fourth, the total phenol content was measured by a partial modification of the Folin ciocalteu method, in 1 ml of a diluted solution of 1 ml of sample or standard (gallic acid: Sigma Chemical Co., St. Louis, MO, USA), 9 ml of distilled water was added thereto, followed by stirring. After 3 minutes, 1 ml of Folin ciocalteu phenol reagent (Sigma Chemical: Sigma Chemical Co., St. Louis, MO, USA) was added and stirred, and after 5 minutes, 7% Na ₂ CO ₃ 10 ml of solution was added, stirred, diluted with 25 ml of distilled water, left at 23 ° C. for 90 minutes, and the absorbance was measured at 750 nm using a spectrophotometer (DU 530 spectrophotometer, Beckman, 4300 N, Fullerton, USA). The total phenol content was calculated by preparing a standard calibration curve with gallic acid (Sigma Chemical Co., St. Louis, MO, USA), and expressed in mg GAI (GAE, gallic acid) for 100 g wet weight. It was.

Fifth, the Diffie pieyichi (DPPH, 1,1-Diphenyl-2 -picrylhydrazy) measurement of the free radical scavenging is, the barbed concentration by diluting solution 0.2㎖ of chocolate according to the process, such as Chu, 4 × 10 ^-4 M Diffie pieyichi ( DPPH, 1,1-Diphenyl-2-picrylhydrazy: 0.8 ml of Sigma Chemical Co., St. Louis, MO, USA) solution was added and mixed for 10 seconds, left at room temperature for 10 minutes, and then absorbance was measured at 517 nm. As a control, 0.8 ml of DPH solution was added to 0.2 ml of methanol, and the mixture was left at room temperature for 10 minutes, and then absorbance was measured at 517 nm. The formula is as follows.

      % DP free radical scavenging activity (%)

   = {1- (sample absorbance / control absorbance)} × 100

Sixth, citron chocolate sensory evaluation was carried out to investigate the sensory difference of citron chocolate according to the level of added citron powder and to develop an appropriate citron chocolate recipe. Sensory evaluation education was conducted to 30 researchers of Korea Food Research Institute. After training, each sample is presented on a white plate, where each sample contains citrus aroma, citrus taste, bitter, texture, and overall acceptability. All the characteristics were evaluated by sensory test, and the 7-point scale was used, but the larger the number, the higher the characteristics of the item, and statistical processing was performed using ANOVA analysis of variance and Ducan using the SAS / STAT User's Guide 8.0 edition. Was performed using Duncan's multiple range test, and probability values were interpreted at p <0.05 and p <0.01 levels. .

Next, referring to Tables 2 to 4 showing the experimental results, first, Table 2 shows the color and moisture change of the citron chocolate made by varying the concentration of citron composition, L as the addition level of citron composition increases There is a tendency that the value (brightness) is lowered and the chocolate color becomes darker, but there is no significant difference. Also, as the level of addition of citron composition increases, the a value (redness) and b value (yellowness) also increase, in particular, b The value increased significantly, so that C-0 (sample without adding citron composition) showed 3.8 and C-30 showed 4.9.

In addition, as the level of citron addition increased, the color of citron chocolate increased more and more green than that without citron, and as the citron composition increased, the b value (yellowness) tended to increase. It was not statistically significant. This is because the citron composition has a dark yellow color, and it is thought that the increase of the addition level affects greenness and yellowness. The change of moisture content is 2 ~ 3 with the addition of citron concentrate. It was found to decrease by%, which is thought to be due to the decrease in the chocolate content and the increase in the solid content of the citron composition with the addition of the citron composition.

And, Table 3 analyzes the total phenolic content and DPPH free radical scavenging activity in order to examine the difference in the antioxidant properties of citron chocolate according to the level of citron composition addition, which is the value of chocolate itself (C-0). As shown in FIG. 2, the sample containing about 200.4 mg of total phenol and the citron composition and the chocolate mixed sample (C-30, C-60) contained about 288.2 to 296 mg% of total phenol, and thus the chocolate itself. It showed a higher phenol content, and the free radical scavenging activity for each sample was found to increase when ingesting citron chocolate, rather than ingesting only chocolate itself.

Finally, Table 4 shows the results of the sensory test after making citron chocolate by varying the addition level of citron concentrate to 0, 3, 6%, and the evaluation items of citron smell, citron taste, bitter taste, texture, and overall acceptability As a result, the citron smell, citron taste, bitter taste, and overall preference showed statistically significant difference with the increase of citron composition. Especially, in the citron smell, citron taste, and bitter taste category, C-60 The highest value was found and bitter taste was significantly increased with the addition of citron composition. However, C-30 showed the same level of bitter taste as C-0 without adding citron composition. There was no statistical significance according to the addition of citrus fruit composition, but C-30 showed higher preference than C-60, so that C-30 was the highest. Showed the overall acceptability, C-0 is exhibited the lowest affinity.

Table 1. Recipe of citron chocolate with added citron powder and citron concentrate Sample ¹⁾ Yuza chocolate Yuza Powder Chocolate-Shell Chocolate-Inner Cream Rum Total C-0 0 500 340 150 10 1000 C-30 30 500 300 150 10 1000 C-60 60 500 280 150 10 1000

                                                             (Unit, g)

¹⁾ Means

C-0: control group (chocolate without citron powder)

C-30: Chocolate with 30g of citron powder added

C-60: Chocolate with 60g of Citron Powder

Table 2. Changes in moisture content and individual citron chocolate colors Sample ¹⁾ Moisture content (%) ²⁾ Color ³⁾ L a b C-0 2.33 ^a 88.0 ± 0.5 ^a 3.8 ± 0.2 ^c 23.0 ± 0.1 ^c C-30 1.98 ^b 83.9 ± 0.2 ^ab 4.3 ± 0.1 ^b 29.9 ± 0.3 ^b C-60 1.92 ^b 86.6 ± 0.5 ^b 4.9 ± 0.1 ^a 31.8 ± 0.3 ^a

¹⁾ All mean values are triplet determinations. Mean value ± standard error. The abbreviations are shown in Table 1.

^{2) and 3)} Depending on Ducan's multiple range test, the value of the same line following another character is quite different (p <0.05).

Table 3. DPPH radicals scavenging activity of total phenolic content and individual citron chocolate Sample ¹⁾ Antioxidant activities Total phenolics ²⁾ (mg GAE / 100g) Scavenging activity ³⁾ (%) C-0 200.4 ± 5.1 ^ab 65.2 ± 1.4 ^b C-30 288.2 ± 5.0 ^a 70.5 ± 6.2 ^a C-60 296.9 ± 6.0 ^a 90.0 ± 0.6 ^a

¹⁾ All mean values are triplet determinations. According to Ducan's multiple range test, the same line following the other letters (total phenol and scavenging activity) is quite different (p <0.01). The abbreviations are shown in Table 1. ^{2) The} total phenol content is expressed in milligrams of acid equivalents equivalent for 100 g of each sample. ³⁾ Means of free radical scavenging activity at 1 mg / ml of each concentrate. ⁴⁾ E means concentrate of Chinese medicinal plant.

Table 4. Results by Sensory Evaluation of Citron Chocolate Sample ¹⁾ Sensory evaluation ²⁾ Citron smell (Citrus aroma) Citron taste Bitter Taste Texture Overall acceptability C-0 3.37 ^c 4.66 ^b 2.90 ^b 4.78 3.70 ^b C-30 5.58 ^b 5.16 ^ab 3.30 ^b 4.83 5.60 ^a C-60 6.05 ^a 6.07 ^a 5.80 ^a 4.95 5.20 ^b

¹⁾ All mean values are triplet determinations. The abbreviations are shown in Table 1.

According to Ducan's multiple range test, the value of the same line following another character is quite different (p <0.05).

As described above, the present invention prepares a citron composition using a healthy citron composition and chocolate, but a chocolate- citron slurry in which a citron composition in which a mixture of citron powder and ethanol is concentrated and a chocolate melt in which a solid chocolate is tempered is mixed, Chocolate-citron and chocolate melt were sequentially poured into a chocolate cell in which the chocolate melt was hardened into a certain shape to prepare a hardened citron chocolate.It is composed of citrus vitimin and chocolate cacaopolyphenol, which is used for cold and skin care. Good, prevents stress recovery and fatigue, and has an antioxidant effect to prevent aging.

Claims (8)

Citron composition manufacturing step (S1) of making a citron composition in which a mixture of citron powder powder and ethanol is concentrated (S1), chocolate melt manufacturing step (S2) of making a solid melt by tempering solid chocolate, and mixing the citron composition and chocolate melt Chocolate-citron slurry manufacturing process (S3) to form, chocolate cell manufacturing process (S4) of making a chocolate cell 11 of a certain shape with a melt of chocolate, chocolate- citron layer formation process by pouring chocolate- citron to said chocolate cell (S5), The method for producing citron chocolate using citron and chocolate in the chocolate layer forming step (S6) by pouring a chocolate melt into the chocolate-citron layer. The method of claim 1, The citron composition is prepared by mixing 10 to 800 g of citron powder powder, 0.1 to 8 L of ethanol and a certain amount of water, and condensing uniformly stirred citron-ethanol liquid to 1/10 to 1/50. A method of producing citron chocolate using citron and chocolate. The method of claim 1, The process chocolate layer forming step (S6) Next, the method of producing citron chocolate using citron and chocolate, characterized in that to add a coating step (S7) for coating the entire citron chocolate (10) with an edible coating agent. The method according to any one of claims 1 to 3, Citron chocolate using citron and chocolate, characterized in that the mixture of the citron composition and the molten chocolate of 3 to 40 times (weight ratio) based on the citron composition 1, and uniformly mixed to the chocolate- citron slurry Method of preparation. The method of claim 4, wherein The method of producing citron chocolate using citron and chocolate, wherein the chocolate- citron slurry is selected by adding one or more of fresh cream, rum, and cognac. delete delete delete

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