KR100769699B1 - Korean traditional medicine Chocolate , and Ganache chocolate Korean traditional medicine - Google Patents

Abstract

The present invention relates to a chocolate herb and a ganache chocolate herb.

The chocolate herbal medicine of the present invention consists of a herbal concentrate and a chocolate melt formed from the prepared herbal medicine. The ganache chocolate herbal medicine of the present invention consists of the chocolate herbal layer therein and a chocolate skin layer coating the same.

The chocolate herbal medicine and ganache chocolate herbal medicine of the present invention can prevent the deterioration or smell of the herbal medicine, and because of the sweetness of the chocolate can be easily taken even by infants and children by reducing the rejection when taking the chocolate, Due to the antioxidant effect is increased, the drug efficacy is improved, it is easy to carry, which is advantageous to popularization and dissemination of Chinese medicine.

Chinese medicine, chocolate, chocolate shell, coating, ganache

Description

Korean traditional medicine Chocolate and and Ganache chocolate Korean traditional medicine             

1 is a cross-sectional view of a coated Chinese medicine according to the present invention.

<Explanation of symbols for main parts of the drawings>

10: ganache chocolate Chinese medicine 12: shell

14: inlet 16: chocolate herbal medicine

18: coating layer

The present invention relates to a chocolate herb and a ganache chocolate herb.

In general, herbal medicine used as a medicine or therapeutic medicine is extracted with hot water by means of a water bath or a hot water bath, and then obtained by taking a medicinal herbal medicine solution, which is directly consumed by the patient, or prepared by using a herbal medicine solution as a pill or by freeze-drying to make a powder. Is taking.

Such herbal medicine is difficult and inconvenient to take the herbal medicine in the home when taking the herbal medicine directly, extract the herbal medicine on behalf of the Chinese medicine hospital, and then packaged in disposable packs and provided to the patient, but carrying and taking This is inconvenient, Chinese medicine prepared by taking pills or lyophilized powder should be packed separately, there is a risk of smell or deterioration.

Herbal medicine according to the prior art as described above is relatively uncomfortable to carry or take, and because of the taste is reluctant to take a lot of adults, especially in infants and children despite the excellent therapeutic effect, the administration itself It is very difficult to expect the effect. As a result, the general public is kept away from Chinese medicine, which is a major obstacle to the popularization of Chinese medicine.

In the field of Oriental pediatrics, we tried to administer distilled herbs, syrups and candy-type herbal medicines in order to improve them because of the bitter taste of herbal medicines for infants and children. Not only do not completely hide the bitter taste of Chinese medicine, due to the reduced efficacy of the manufacturing process is not widely used in the clinical situation.

On the other hand, in the case of chocolate herbal medicine, the taste of taste is better than pure chocolate without the addition of herbal medicine, and the physiological activity is also increased. It seems to be a way to improve

On the other hand, chocolates are generically processed by adding various food ingredients to the raw material obtained from the seed of the Theobroma cacao (chocolate), of which chocolate is a sugar to cocoa products such as cocoa mass, cocoa butter or cocoa powder Chocolate is a product containing 20% or more of processed cocoa products, which is formed by mixing, molding, oils, dairy products and food additives.

Such chocolate or cocoa has been recognized as a basic food, not a functional food, but recently it is newly recognized as its nutritional value and physiological function are revealed.

The cocoa powder is a major component of protein, carbohydrates and fats, two-thirds of the carbohydrates are dietary fiber, the remainder is mostly starch and little sugar. Fats have a content of 0 to 24%, depending on the type of cocoa product. Vitamins and minerals are contained. Among them, cocoa butter is very saturated, and its saturated fatty acid content is about 62% of fat, mainly stearic acid and palmitic acid. Oleic acid, an unsaturated fatty acid.

In general, long-chain fatty acids are known to be unhealthy, so common knowledge is that cocoa and chocolate are unhealthy.However, recent animal studies and careful clinical studies of humans have shown that even cocoa butter and chocolate can be consumed in normal or excessive amounts. Serum total cholesterol and LDH were not increased, and stearic acid (C18) was reported to not increase blood cholesterol as compared to other long chain fatty acids.

In addition, the antioxidant effect of the polyphenol component is also one of the characteristics used in various functional foods. (Quote: A chocolate a Day: Keeps the Doctor Away), Food and Nutrition John Ashton, Australia

The antioxidant effects are as follows.

One). Humans use oxygen to obtain energy for life, and some of this oxygen becomes free radicals in the body, causing various diseases and tissue damage. In particular, free radicals are a cause of various diseases such as atherosclerosis, diabetes mellitus, aging, as well as chronic degenerative diseases of modern people, and are becoming a factor that worsens the disease, and contains an antioxidant function component that inhibits the production of free radicals There is active research on antioxidant foods.

2). Increased levels of free radicals in the body can damage the beta cells that make insulin, resulting in a lack of insulin, resulting in diseases such as diabetes mellitus, and diabetes, which has weakened antioxidant power, which protects the body from the adverse effects of free radicals. It can occur in difficult conditions and cause many complications.

In addition, activated carbon in the body naturally accumulates in the body from natural environmental pollution, air pollution, and food pollution, causing various diseases including apoptosis. There are more polyphenols that prevent the health damage of free radicals than red wine and green tea in chocolate, and the absorption rate of chocolate is 10 times higher than red wine in cacao polyphenols.

In addition to polyphenols, chocolate also contains ferrulic acid, an antioxidant that boosts immunity and protects the skin from ultraviolet rays. The fat contained in chocolate is the vegetable fat found in cocoa butter, about one third of which. Oleic acid occupies is unsaturated fatty acid, the oleic acid serves to lower blood cholesterol concentration.

Chocolate contains not only polyphenols that inhibit the oxidative action of active oxygen, but also a large amount of beneficial ingredients such as calcium, fluorine, potassium, iron, phosphorus, zinc and manganese.

Therefore, the present invention has been made to solve the problems such as storage and taking of the above-described herbal medicine using chocolate.

The present invention is to solve the above problems, the present invention by producing a chocolate Chinese medicine consisting of a herbal medicine thickener and a chocolate melt formed from the prepared Chinese medicine, and a ganache chocolate Chinese medicine consisting of such a herbal layer and a coating layer of the chocolate coating Completed.

The present invention provides a chocolate herb and a ganache chocolate herb.

The chocolate herb of the present invention consists of a herbal concentrate and a chocolate melt formed from the prepared herbal medicine.

The herbal concentrate is preferably made of a powder formed by the herbal concentrate or lyophilized.

The herbal concentrate is preferably formed by concentrating from 1/10 to 1/50 volume of the herbal liquid.

It is preferable to form by mixing the herbal concentrate and chocolate in a weight ratio of 1: 2 to 20.

It is preferable to add fresh cream or rum to the chocolate herbal medicine.

The ganache chocolate herbal medicine of the present invention consists of the chocolate herbal layer and a chocolate skin layer coating the same.

The ganache chocolate herbal medicine of the present invention may further contain another coating layer in the chocolate skin layer.

In the ganache chocolate herbal medicine of the present invention, it is preferable that the chocolate outer layer is either mold type or shell type.

Hereinafter, with reference to the accompanying drawings, a chocolate herb and a chocolate shell packaged Ganache chocolate herb according to the present invention will be described in detail.

First, a herbal concentrate is formed, and the herbal concentrate may be any of prescription medicines or supplements. For example, one of the therapeutic drugs or supplements may be used alone or in combination of two or more.

A certain amount of the above-described herbal medicine, for example, 10 pouches (250-300 g), is filtered with a certain amount of water, for example, 3 liters of water, and filtered to obtain 1.5 liters of the herbal medicine, which is concentrated in a reduced pressure concentrator. For example, concentrated from 1/10 to 1/50 of the herbal liquid to form a herbal concentrate. Here, the herbal concentrate may be freeze-dried to use a herbal concentrate such as herbal concentrate powder.

Then, the Chinese medicine concentrate such as the concentrate or powder is mixed with a chocolate melt and a certain ratio, for example, Chinese medicine concentrate: chocolate in a weight ratio of 1: 2 to 20 to obtain a chocolate medicine in a slurry state. At this time, in order to adjust the concentration, taste or aroma of the chocolate herbal medicine may be added a certain amount of additives such as fresh cream, rum, etc. The chocolate herbal medicine in the slurry state is appropriately adjusted the content or concentration of the additive as necessary.

Wherein the additive also includes various food additives.

The manufacturing method of the ganache chocolate herbal medicine of this invention is as follows.

Ganache Chocolate Herbal Medicine can be divided into various types such as mold type or shell type according to the method of forming the chocolate shell. The mold type is a method of using chocolate molding, and the shell type is a type using chocolate shell. And the like.

First, as a chocolate tempering step, a predetermined amount of dark or white chocolate is melted in a bath, the temperature of the chocolate is raised to a certain temperature, and then lowered again to a certain temperature to temper the chocolate to form a glossy chocolate melt, wherein the chocolate tempering Avoid getting moisture in the process.

(1) Ganache chocolate herb packaged with a molded chocolate shell.

The tempered chocolate melt is poured into a mold of a predetermined shape to harden to form a lower shell, and then a certain amount of chocolate slurry in the form of slurry is poured into the lower chocolate shell to harden, and the melted chocolate is poured to form a chocolate shell. Obtain a packaged Ganache Chocolate Herb.

(2). A ganache chocolate herb wrapped in a shelled chocolate shell.

Using the tempered chocolate, a chocolate shell having a predetermined shape is formed, and a slurry of chocolate in the form of slurry is poured into the shell to harden, and then tempered chocolate is poured thereon to obtain a ganache chocolate herbal having a shell-shaped chocolate shell.

In the same way, a double shell is formed from tempered chocolate, and a Chinese herbal medicine is poured into each shell to harden, and then the two shells are coalesced to obtain a Ganache chocolate herbal medicine having a double shell-type chocolate shell.

In the above, an additional coating layer may be formed on the outside of the mold-type or shell-type chocolate shell so that the chocolate component is protected from moisture.

1 is an example of a shell-type chocolate shell according to the present invention, wherein the chocolate-coated Ganache chocolate herbal medicine 10 is a spherical shell 12 and an inlet 14 formed on one side of the shell 12. It consists of a chocolate medicament (16) filled in the inside of the shell 12 and a coating layer 18 surrounding the outer surface of the shell (12). In this case, the coating layer 18 is formed of chocolate for coating, and may have various colors, and may have aesthetics by decorating a surface with candy or chocolate.

The tempered chocolate is made of a material that can mix dark or white chocolate with a mixture such as milk, yogurt, cheese, etc., without impairing the efficacy of the herbal medicine, to produce sweetness and to block air and moisture distribution. It is possible to adjust the shape and size of the mold or shell in consideration of the quantity and shape of the chocolate herbal medicine, and to form the shape as chocolate bar, or to form the ring or shell shape like the general medicine. Of course, it can be formed in a familiar form in children.

As described above, the ganache chocolate herbal medicine is formed with the outer coating layer and the main ingredient of the chocolate to block the chocolate herbal medicine from the air to prevent deterioration or odor, reduce the rejection of taking due to the bitter taste of chocolate, It is easy.

Example 1

As an embodiment according to the present invention, the chocolate herbal medicine is formed using a flat stomach acid herb for improving the weakness of children, and a sample of various chocolate herbal medicines is formed by a mold method, and the color, bitterness, phenolic amount, etc. thereof Was tested.

First, 10 pits (about 285 g) of Pyeongwi-san (approximately 285 g) are subjected to hot water and filtered through about 3 liters of water to obtain about 1.5 liters of the filtrate, which is concentrated with a vacuum condenser to form a herbal concentrate of about 80 ml.

Then, the herbal concentrate was mixed in a predetermined amount, 40 g and 80 g, respectively, in 250 g of chocolate and 120 g of fresh cream to form a chocolate herb in a slurry state (Sample No. C-40, C-80). Here, as a comparison group for comparison of bitterness, a C-0 sample without a Chinese herbal concentrate and a BC-80 sample containing 80 g of a Chinese herbal concentrate having a bitter taste than flat acid are also formed. Here, the BC-80 sample is obtained by dipping 10 packs of Yongdamsagantang, the most commonly used in Chinese medicine, with about 3kg of water. One sample.

As the composition ratio of these samples, as shown in Table 1, the dark rondo chocolate was added a certain amount of rum to increase the fresh cream and aroma.

Thereafter, a certain amount of dark rondo chocolate is melted in a bath, then the temperature of the chocolate in the bath is raised to about 50 ° C., and then the temperature is lowered to 29 ° C. to temper the chocolate to form a glossy melt, which is formed into a mold of a predetermined shape. Pour to form a shell at the bottom of about 0.2 cm thick.

Then, the chocolate herbal medicines of the four samples are put in about 2/3 of the shell in the mold and hardened. Then, the chocolate melt is poured on top of the chocolate herbal medicine in the shell to form a chocolate shell. Here, in addition to the mold, a shell having a predetermined shape is formed by the tempered chocolate melt, and about 3/4 of the sample of chocolate is poured into the shell to harden, and then the tempered chocolate melt is poured on the top of the shell to form a complete shell shape. It can also be formed and hardened to form a chocolate shell.

The samples thus formed were used for chromaticity, phenol content and sensory experiments.

<Color Chromatography of Kanashu Chocolate Herbs in Chocolate Envelopes

A certain amount of each sample was broken down and chromaticity was measured using a colorimeter (CM S7W, Minolta, Japan), and the color space was measured using the Hunter color system, L (brightness), a (red), and b (yellow). And then measured. In addition, the color difference (∠ E *) was calculated | required using the following formula (1).

According to the experimental results, as shown in Table 2, the chromaticity of the samples, the lower the L-value (brightness) and the a-value (redness) of the sample, the darker the color of the chocolate herb in the sample as the level of herbal medicine increases And increase the greenness. The result of the color difference is that the color becomes gradually darker when looking at the color of Ganache in chocolate, which is a phenomenon in which the color of herbal extract is mixed with fresh cream, and the color difference Eab value increases as the level of Chinese herbal concentrate is increased.

In addition, total phenolic content and free radical scavenging activity were analyzed to investigate the difference in antioxidant properties of herbal chocolate according to the level of Chinese herbal medicine.

<1,1-Diphenyl-2-picrylhydrazy (hereinafter referred to as DPPH) free radical scavenging ability measurement>

DPPH (Sigma Chemical Co., St. Louis, MO, USA) solution was added to the diluted solution of herbal chocolate according to the method of Chu et al., Mixed, and then the absorbance was measured at 517 nm. The control group was methanol + DPPH solution. The absorbance is measured at 517 nm and the content% is calculated.

<총 페놀 함량 실험>

<Total Phenol Content Experiment>

Total phenol content was determined by the Folin ciocalteu method. Dilute the solution obtained by dissolving the sample obtained from the sample and the standard substance (chlorogenic acid: Sigma Chemical Co., St. Louis, MO, USA) with distilled water, and use Folin ciocalteu phenol reagent (Sigma Chemical Co., St. Louis, MO, USA) and Na ₂ CO ₃ solution, diluted with distilled water, and then absorbance at 750 nm using a spectrophotometer (DU 530 spectrophotometer, Beckman, 4300N, Fullerton, USA), the total phenol content is gallic acid ( Sigma Chemical Co., St. Louis, Mo., USA) prepared a standard calibration curve to calculate the% content.

As a result of the above experiment, the main ingredient of chocolate is cacao, which contains a large amount of polyphenols known as an antioxidant component of red wine and green tea, and as shown in Table 3, the herbal concentrate (E) contains about 96.0 mg% of total phenol. , Chocolate (C0) contains about 130.1mg% total phenol, but the sample containing the herbal concentrate and chocolate contains about 156 ~ 159mg% total phenol.

That is, the herbal concentrate itself had a total phenol content of about 30 mg% less than that of chocolate, and the total phenolic content of the chocolate herbal sample increased more than the total phenolic content of the herbal concentrate or chocolate alone. Chinese herbal concentrate (E) shows about 39.1% free radical scavenging activity, chocolate shows about 10% higher free radical scavenging activity, and the chocolate herbal sample shows much higher free radical scavenging ability than each concentrate or chocolate.

Therefore, it was confirmed that the chocolate herbal medicine of the present invention significantly increased free radical scavenging activity, that is, antioxidant activity, than the herbal concentrate itself.

Chocolate sensory experiment

Sensory tests were performed to determine the difference in sensory sensitivity of the sample according to the concentration of herbal extracts and to develop the most ideal herbal chocolate recipe. That is, the Kanashu chocolate herb packaged with chocolate skin was provided to the sensory evaluation institute, and the sensory evaluation items such as chocolate smell, chocolate aroma, bitter taste, texture, and general preference were evaluated. 7-point scale was used for all characteristics, and the larger the number, the higher the characteristics of the item.

As shown in Table 4, in the sensory evaluation items, the chocolate odor, chocolate flavor, bitter taste, texture, and overall preference were evaluated, and the chocolate flavor, bitter taste, and overall preference were different.

In other words, there was no significant difference in the smell of chocolate according to the type of herbal concentrate, but in the chocolate flavor, the C-80 sample showed the highest chocolate flavor and the BC-80 sample showed the least flavor.

There is no difference in the chocolate smell or the texture of the chocolate, bitter taste is increased as the concentration of the Chinese medicine concentrate is increased, and the chocolate with the concentrate of the most bitter drug is most strongly bitter. In addition, the C-80 sample showed the highest affinity, the BC-80 sample showed the lowest affinity, and the C-80 sample showed the higher affinity than the C-40. Appeared to be high. These results indicate that the bitterness and palatability of the herbal extracts will decrease as the herbal extracts increase, indicating that the natural flavor of chocolate is stronger in the C-80 sample added with a large amount of herbal concentrates. Highly regarded as the most desirable herbal chocolate recipe.

Therefore, the most preferred form of Chinese chocolate is ganache, which is considered to be the most desirable form, and it is important to mix the herbal concentrate with fresh cream to make ganache of appropriate physical properties. In this way, the original bitterness and aroma of Chinese medicine are reduced, making it easier for children to make herbal chocolate.

Example 2

In another embodiment of the present invention, the Chinese herbal medicine concentrate prepared in the same manner as in Example 1, such as Socheongryongtang, Soganjungtang, Boatang, which are frequently prescribed to children, chocolate herbal medicine and chocolate shell-packed Ganache chocolate herbal medicine It was formed, the total phenol content measurement experiment was carried out as a sample and the results are shown in Table 5.

Here, each herbal concentrate contains 101-121mg% total phenol, and the sample shows 34-38mg% increase in total phenolic content, especially the largest change in total phenolic content of boatang sample. have.

In addition, the free radical scavenging ability of all three herbal extracts is less than 50%, whereas the chocolate herbal samples all have 50% or more free radical scavenging ability, especially in the case of Boa-tang. .

As described above, the chocolate herb and the chocolate outer packaged Ganache chocolate herb according to the present invention obtain a herbal medicine solution from the prepared herbal medicine, concentrate the herbal medicine solution to form a herbal medicine solution, and then mix it with a chocolate melt and fresh cream, etc. Since the chocolate herbal medicine is formed and the chocolate herbal medicine is packaged in a chocolate shell, it is wrapped in a chocolate skin to prevent deterioration or odor of the chocolate herbal medicine in the interior, and the bitter taste of chocolate reduces the rejection of taking it. Children can easily take, and the chocolate has an advantage of increasing the antioxidant effect due to increased antioxidant effect, easy to carry and has the advantage of popularization and dissemination of Chinese medicine.

Claims (10)

delete delete delete delete delete delete In the chocolate herbal medicine which mixed chocolate with a strong bitterness herbal medicine, The Chinese herbal medicine is prepared by concentrating herbal medicine in a volume of 1 / 10-1 / 50 of the medicinal herb solution, and preparing a chocolate mixed herbal medicine in which the concentrated herbal liquid and chocolate are mixed at a weight ratio of 1: 2-20, and then tempered chocolate. Using to prepare a chocolate shell of a predetermined shape formed with an upper inlet, and poured the chocolate mixing herbal medicine to the upper inlet of the shell and hardened, and then making a shell corresponding to the size of the upper inlet by using the tempered chocolate to connect A ganache chocolate herbal medicine with a chocolate skin layer, characterized in that the shell-like chocolate skin layer to be produced. In the chocolate herbal medicine which mixed chocolate with a strong bitterness herbal medicine, The Chinese medicine is prepared in a concentrated Chinese medicine solution in 1 / 10-1 / 50 volume of the medicinal herb solution, and after mixing the concentrated Chinese medicine and chocolate in a 1: 2-20 weight ratio to prepare a chocolate mixed herbal medicine, a mold of a predetermined shape The melted chocolate was poured into the lower shell to form a hardened lower shell. The mixed chocolate herbal medicine was placed in the lower shell, and the molten chocolate was poured into the mold of the predetermined shape to form a hardened upper shell. A ganache chocolate herbal medicine with a chocolate skin layer, characterized in that the molded chocolate skin layer is formed. The method according to claim 7 or 8, The tangjae Chinese herbal medicine is a ganache chocolate herbal medicine with a chocolate outer layer, characterized in that any one selected from Yongdamsagantang, Socheongryongtang, Soganjungtang, Boatang. The method according to claim 7 or 8, Ganache chocolate herbal medicine with a chocolate outer layer is characterized in that the addition of fresh cream to the chocolate mixed herbal medicine mixed with the concentrated herbal liquid and chocolate.

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