KR101032937B1 - Chocolate containing dandelion as an effective ingredient and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional chocolate containing a dandelion component and excellent antioxidant activity and a method for producing the same.

The dandelion component-containing chocolate of the present invention comprises a dandelion-containing concentrate or lyophilized dandelion powder separated from the dandelion leaf in the chocolate, and is a processed food that provides the chocolate with the antioxidant functionality of the dandelion component. Not only does it improve antioxidant activity, but it does not harm the natural aroma of chocolate, the bitter taste and aroma of dandelion are harmonized, and the overall preference is improved. Useful for the popularization and dissemination of dandelions.

Dandelion, Chocolate, Melt, Ganache, Antioxidant Activity

Description

Chocolate containing dandelion ingredient and its manufacturing method {CHOCOLATE CONTAINING DANDELION AS AN EFFECTIVE INGREDIENT AND MANUFACTURING METHOD THEREOF}

The present invention relates to a dandelion-containing chocolate and a method for manufacturing the same, and more particularly, containing a dandelion-containing concentrate or lyophilized dandelion powder separated from the dandelion leaves in chocolate, to impart the antioxidant functionality of the dandelion component to the chocolate, The present invention relates to a dandelion ingredient-containing functional chocolate which improves the overall acceptability by covering the bitter taste of dandelion and a method of manufacturing the same.

Chocolate is a generic term that is processed by adding various food ingredients to the raw materials obtained from the seeds of the Theobroma cacao. Among them, chocolate is a sugar, oil or fat in cocoa products such as cocoa mass, cocoa butter or cocoa powder. Products containing 20% or more of cocoa processed products are made by mixing and molding dairy products and food additives.

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. The fat has a content of 0 to 24%, depending on the type of cocoa product, and contains vitamins and minerals. Among them, the cocoa butter is very saturated and the saturated fatty acid content is about 62% of the fat content, mainly stearic acid and palmitic acid. The rest is oleic acid, an unsaturated fatty acid. In addition, studies have reported that cocoa has more antioxidants than wine, and chocolate, which is the main ingredient of cocoa and cocoa butter, is expected to have high antioxidant power. Thus, the chocolate or cocoa has recently been recognized as a functional food gradually from the basic food as its nutritional value and physiological functionality is revealed.

In addition, the antioxidant effect of the polyphenol component is also one of the components used in various functional foods. Polyphenols have been reported to inhibit or slow down the incidence of tissue damage and various diseases caused by free radicals from human life activities. In addition, when the level of free radicals in the body increases to a certain level, the beta cells that make insulin are damaged and insulin is deficient, resulting in diseases such as diabetes mellitus, and the diabetes is weakened by the antioxidant power to prevent the body from the adverse effects of free radicals. Occurs in difficult to maintain conditions, causing many complications. In addition, free radicals in the body naturally accumulate in the body from natural environmental pollution, air pollution, food pollution, etc., causing various diseases including cell death.

The polyphenols that prevent the health damage of free radicals in chocolate are more than red wine or green tea, and the absorption rate of chocolate is 10 times higher than that of red wine, and the cacao polyphenol has a strong power to suppress lipid peroxide in the body.

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

As the diet becomes westernized, the increase in the incidence of geriatric diseases is changing socially consumer perceptions of functional foods. For example, interest in developing healthy functional foods for preventing chronic diseases is expanding.

Dandelion is a perennial herb of the Asteraceae family, which is wild throughout the country. Young sprouts and roots have been used as nutritious tonics and yellow plants since ancient times. In oriental medicine, it has been used for health, tonic, diuresis, fever, etc., and recently, research on antioxidant and anti-tumor activity has been conducted.

Dandelion has higher protein content than other chrysanthemums and medicinal plants, and it contains a lot of essential amino acids such as lysine and leucine, which are easily lacking in chocolate. The nutritional effect will be high when used in.

Despite these benefits, dandelions, due to their bitter taste, are very limited in their application to food applications. In addition, there have been many studies on the analysis and investigation of the content of the functional ingredient, but the invention on the method for effectively ingesting the functional ingredient is inadequate.

As a result of the development of the functional food, the present inventors have tried to increase and popularize the availability of dandelion, and as a result, by adding a dandelion-containing concentrate or dandelion powder separated from the dandelion leaves to the chocolate melt, it has improved antioxidant activity than the chocolate itself. The present invention has been completed by providing a functional chocolate having, and confirming that the taste and aroma of the dandelion are harmonized and the overall preference is improved without harming the natural flavor of the chocolate.

It is an object of the present invention to provide a functional chocolate containing dandelion component.

Another object of the present invention to provide a method for producing the dandelion component-containing functional chocolate.

In order to achieve the above object, there is provided a dandelion component-containing chocolate containing 2 to 35% by weight of the dandelion-containing concentrate or lyophilized dandelion powder separated from the dandelion.

More preferably, the dandelion-containing concentrate or lyophilized dandelion powder is contained 2 to 10% by weight, to provide a dandelion component-containing chocolate excellent in antioxidant activity and overall degree of preference.

The dandelion component-containing chocolate of the present invention is in the form of a mold or cell-like shell, so that the chocolate component is protected from moisture.

In addition, the present invention 1) to pulverize the dried dandelion leaves and then lyophilized to prepare a dandelion powder or a concentrate containing the dandelion powder,

2) After tempering the chocolate while keeping it at a temperature of about 50 ° C. to about 30 ° C., after cooling the tempered chocolate to room temperature, it is heated again to stir the chocolate slowly so as not to harden the chocolate melt (ganache )),

3) adding a dandelion-containing concentrate or dandelion powder to the chocolate melt to prepare a dandelion chocolate concentrate composition of the slurry state,

4) provides a method for producing a dandelion component-containing chocolate consisting of molding and drying the dandelion chocolate concentrate composition.

To the chocolate melt in step 3), 2 to 35% by weight of a dandelion-containing concentrate or dandelion powder is added.

In addition, the dandelion chocolate concentrate composition of step 3) may be further added two or more preference additives selected from fresh cream, rum or cognac.

The dandelion-containing concentrate of step 3) is prepared by concentrating the volume of the ethanol solution containing dandelion powder to 1/10 to 1/60.

In the manufacturing process of the present invention, the molding step of step 4) is to put the chocolate melt of the step 3) into a mold to form a lower cell, and poured onto the chocolate lower cell by pouring the condensed dandelion chocolate concentrated composition in a slurry state, The molten chocolate is poured into the upper portion to prepare a mold with a chocolate outer shell.

As another molding process, a single or double cell is formed with the chocolate melt of step 3), the dandelion chocolate concentrate composition is poured into the single or double cell to harden, and then the chocolate melt is poured thereon to provide a cell-shaped chocolate shell. It is prepared in the form.

The present invention uses the antioxidant function of the dandelion component in chocolate, the dandelion component-containing chocolate of the present invention is a total polyphenol according to the content of the dandelion component than the total polyphenol content and radical scavenging ability of the chocolate itself, in particular as the dandelion component content increases Functional chocolate with improved antioxidant activity such as content and radical scavenging ability can be provided.

Therefore, the dandelion-containing chocolate having excellent antioxidant activity of the present invention satisfies the well-being and functional food development needs, and is provided in an easy-to-eat form for all ages and sexes, thus increasing the functionality of chocolate, and popularizing and disseminating dandelion. Contribute.

Hereinafter, the present invention will be described in detail.

The present invention provides a chocolate containing a dandelion component containing 2 to 35% by weight of the dandelion-containing concentrate or lyophilized dandelion powder separated from the dandelion.

The dandelion component-containing chocolate of the present invention is provided in the form of a mold or a cell-shaped shell, so that the chocolate component is protected from moisture.

In addition, in order to protect the chocolate component from moisture, an additional coating layer can be formed on the outside of the chocolate shell.

As a result of measuring the total polyphenol content of the dandelion-containing chocolate of the present invention, it showed an improved result by 27 to 35% compared to the chocolate containing no dandelion [ Table 3 ], the DPPH radical scavenging ability of the dandelion-containing chocolate of the present invention is 70 to As 85%, as confirmed by the results [Table 3] improved by 2 to 20% compared to the dandelion-free chocolate, the present invention provides a dandelion component-containing chocolate with improved antioxidant activity.

Accordingly, more preferably, when 2 to 10% by weight of the dandelion-containing concentrate or lyophilized dandelion powder is contained, it provides a dandelion component-containing chocolate having excellent antioxidant activity and overall symbol.

The present invention is a method for producing a dandelion component-containing chocolate, 1) pulverizing the dried dandelion leaves and then lyophilized to prepare a dandelion powder or a concentrate containing the dandelion powder,

2) After tempering the chocolate while keeping it at a temperature of about 50 ° C. to about 30 ° C., after cooling the tempered chocolate to room temperature, it is heated again to stir the chocolate slowly so as not to harden the chocolate melt (ganache )),

3) adding a dandelion-containing concentrate or dandelion powder to the chocolate melt to prepare a dandelion chocolate concentrate composition of the slurry state,

4) provides a manufacturing method of molding (drying) the dandelion chocolate concentrate composition.

In the manufacturing method of the present invention, step 1) is naturally dried after washing the dandelion leaves and pulverized using a grinder. At this time, the size of the powder particles of the crushed dandelion leaf is preferably 1 to 10㎛. Lyophilization is carried out in the conditions and ranges performed in the art, in the embodiment of the present invention was lyophilized at -80 ℃.

In the manufacturing method of the present invention, step 2) is a chocolate tempering step, wherein a predetermined amount of dark or white chocolate is melted in a bath, and the temperature of the chocolate is raised to a predetermined temperature of 50 ° C, and then to a temperature of about 30 ° C. After tempering the chocolate while keeping it low, the tempered chocolate is cooled to room temperature and then heated again to a temperature range of 50 ° C. to 30 ° C. to form a glossy chocolate melt. At this time, moisture is prevented from entering during the chocolate tempering process. As described above, the present invention can produce a chocolate of a certain taste by clearly defining the melting temperature and the chocolate melting temperature setting of the chocolate melt (Kanashu).

In the manufacturing method of the present invention, 2 to 35% by weight of dandelion-containing concentrate or dandelion powder is added to the chocolate melt in step 3), and more preferably 2 to 10% by weight. At this time, if the content of the dandelion-containing concentrate or dandelion powder content is less than 2% by weight, the antioxidative effect expected from the dandelion is insufficient, and if it exceeds 35% by weight, additional efforts to evenly distribute the dandelion powder particles and chocolate melt. This is necessary, and due to excessive use, the bitter taste of the dandelion itself reduces the taste of chocolate, reducing the overall product preference.

In the manufacturing process of the dandelion chocolate concentrate composition of step 3), it can be added in the form of dandelion-containing concentrate or dandelion powder, it can be added as a dandelion-containing concentrate for the purpose of smooth miscibility with the chocolate melt. At this time, the dandelion-containing concentrate is prepared by concentrating the volume of the ethanol solution containing the dandelion powder to 1.5 to 10%.

In addition, the dandelion chocolate concentrate composition of step 3) may be further added to at least two kinds of additives selected from fresh cream, rum or cognac to adjust the concentration, taste or aroma, etc., in addition to various food additives have. The content can be adjusted within the range that the color, taste, texture and overall preference of the chocolate are not lowered, but preferably the total content of the preference additives that can be added does not exceed 20% by weight.

In the manufacturing process of the present invention, the molding step of step 4) is to put the chocolate melt of the step 3) into a mold to form a lower cell, and poured onto the chocolate lower cell by pouring the condensed dandelion chocolate concentrated composition in a slurry state, The chocolate melt may be poured into the upper portion to prepare a mold having a chocolate outer shell.

In the form of another forming process, a single or double cell is formed from the chocolate melt of step 3), the dandelion chocolate concentrate composition is poured into the single or double cell to harden, and then the chocolate melt is poured on the cell-like chocolate shell. It is to manufacture in the form having.

Through this molding process, by devising a dandelion component-containing chocolate in the form of a mold or cell-like outer shell, the chocolate component is protected from external moisture. To achieve this purpose, an additional coating layer can be formed on the outside of the chocolate skin. In addition, the dandelion powder may be covered on the outside of the finished chocolate to maintain moisture.

The dandelion-containing chocolate produced through the manufacturing method of the present invention showed a tendency to decrease the lightness and increase the redness as the dandelion content is increased [Table 2]. As the total polyphenol content was improved to 27 to 35% compared to the dandelion-free chocolate and the DPPH radical scavenging activity was improved to 2 to 20% compared to the dandelion-free chocolate [Table 3], the results of the improvement of antioxidant activity Proved.

Among the sensory properties of dandelion chocolate, the bitter taste increased with increasing dandelion content, but, in the case of chocolate (Example 1) that retained dandelion taste and aroma and contained dandelion ingredients, the best results were found in the evaluation of overall palatability. [Table 4].

Therefore, the dandelion component-containing chocolate of the present invention shows an improved result of antioxidant activity than the chocolate itself, and in addition to increasing the functionality of the chocolate, while maintaining the functionality of the dandelion to facilitate the intake of the dandelion, while the bitter taste It increases the culinary value of dandelion and increases the processing methods, thereby increasing the availability of dandelion.

Hereinafter, the present invention will be described in more detail with reference to Examples.

This embodiment is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Examples 1 and 2>

Wash the dandelion leaves (Gyeongnam Hamyang, America Farm) three times, lyophilize at -80 ℃ and dry the dried dandelion leaves with a grinder (Hanil grinder, Korea) to 1.86㎛ or 5.40㎛ particle size Powder was prepared.

After crushing the chocolate (Rojans, Switzerland), it was heated to 50 ° C and then tempered again to 31 ° C. After confirming that the temperature dropped, the mold was poured into the mold for 15 minutes at room temperature, and then hardened to remove the chocolate in the plastic mold (Jungwoo Industry). Chocolate, dandelion powder and fresh cream (Seoul Milk) were mixed for 10 minutes at 35 ° C, and then filled in about 2/3 of the chocolate mold. After filling the remaining 1/3 of the mold with the tempered chocolate and left for 35 minutes at 4 ℃ to prepare a chocolate. Soluble solids content in the extract was dried 1 ml of the concentrate at 105 ℃. Table 1 shows the amount added by composition of the dandelion component-containing chocolate.

<Example 3>

100 g of dandelion powder was shaken in about 1 L of ethanol, mixed for 1 hour, filtered, and then carried out in the same manner as in Example 1 except that the concentrated dandelion-containing concentrate was concentrated under reduced pressure in a rotary concentrator.

Experimental Example 1

1. Chromaticity Measurement

20 g of each of the chocolates prepared in Examples and Comparative Examples were prepared to uniformly mix a sample, and then L (brightness), a (redness) using a colorimeter (Colorimeter, CM S7W, Minolta, Japan) with a solid accessory. ), b (yellow), and chromaticity was measured. 2. Water content measurement

5 g of the chocolate prepared in Examples and Comparative Examples were analyzed for water content by AOAC method by Karl-Fisher. The results are shown in Table 2 below.

As shown in Table 2, the dandelion component-containing chocolate decreases the water activity of the chocolate as the dandelion content increases, because as the dandelion component content increases, the chocolate content decreases, the solid content of the dandelion composition increases.

As the chromaticity of chocolate increases as the dandelion component content increases, the L value (brightness) tends to decrease, and as the dandelion component content increases, the chocolate color becomes darker.

In addition, as the dandelion component content increased, the value of a (red) and b (yellow) increased significantly, and as the dandelion component increased, the yellow color was confirmed to be overall.

In particular, in the case of mold-type (ganache) chocolate, due to the dark green color unique to the dandelion leaf, as the content of dandelion component increases, it was confirmed that the green color also increases with the naked eye (FIGS. 1 and 2).

Experimental Example 2 Antioxidant Properties of Chocolate Containing Dandelion

1. Total Polyphenol Content Measurement

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

2. Measurement of 1,1-Diphenyl-2-picrylhydrazy (DPPH) free radical scavenging ability

According to the method of Chu et al. In 0.2 ml of diluting solution of the concentration of chocolate containing dandelion, 4 ㅧ 10 ^-4 M 1,1-Diphenyl-2-picrylhydrazy (DPPH: Sigma Chemical Co., St. Louis, MO, USA) 0.8 ml of solution was added and mixed for 10 seconds, and the absorbance was measured at 517 nm after standing at room temperature for 10 minutes. After adding 0.8 ml of DPPH solution to 0.2 ml of control ethanol, the mixture was left at room temperature for 10 minutes and absorbance was measured at 517 nm. DPPH radical scavenging ability is calculated by Equation 1 below, and antioxidant properties are shown in Table 2 below.

Radical scavenging activity measures the extent to which active oxygen produced during our metabolic process prevents the health damage of free radicals.The higher the radical scavenging ability, the higher the polyphenol content, the more stressful and reactive oxygen It can increase your body's protective effect. Polyphenol, which is a typical component recognized as a physiologically active component among chocolate components, is contained in cacao, which is the main ingredient of chocolate, and contains various physiological functions.

As shown in Table 3, Comparative Example 1, which does not contain a dandelion component, contains about 211.1 mg (GAE) / 100 g of total polyphenols, whereas the dandelion component-containing chocolates prepared in Examples 1 and 2, respectively, The total polyphenol content was increased in the case of chocolate mixed with dandelion powder rather than the chocolate itself, since the figure was 270.0 to 284.9 mg (GAE) / 100 g. That is, in the case of chocolate prepared by the addition of dandelion powder, as the result shows an increase in the total polyphenol content of the chocolate itself, it is proved that the dandelion powder increases the antioxidant physiological activity of the chocolate.

As a result of measuring the radical scavenging ability of the dandelion-containing chocolate, the chocolate itself (Comparative Example 1) showed about 68.8%, whereas the dandelion-containing chocolate (Examples 1 and 2) had a radical scavenging ability of 72.3% and 83.5%, respectively. The results were shown. Furthermore, as the dandelion component content increased, the total polyphenol content and radical scavenging ability were increased, and thus the antioxidant activity was increased as the dandelion component was contained than when only chocolate was consumed. Therefore, the dandelion component-containing chocolate of the present invention can provide a functional chocolate with improved antioxidant activity.

Experimental Example 3 Sensory Evaluation of Dandelion Containing Chocolate

Sensory evaluation education and training were conducted in advance for 30 graduate students, and each sample was presented on a white plate, and the sensory tests of each sample were evaluated for dandelion smell, dandelion taste, bitterness, texture, and overall acceptability.

7-point scale was used for all characteristics, and the larger the number, the higher the characteristics of the item. Statistical processing was performed using ANOVA analysis of variance and Duncan's multiple range test using the SAS / STAT ™ User's Guide 8.0 edition program. Error ranges were analyzed at p <0.05 and p <0.01 levels.

As shown in Table 4, the dandelion taste and bitter taste items showed the highest value in the case of Example 2 high dandelion component content, in particular, the bitter taste of the chocolate itself is 2.9, while the dandelion content is 4% by weight or As increased to 8% by weight, the bitter taste of the overall chocolate increased.

In the chocolate texture evaluation items, there was no difference according to the content of dandelion. Looking at the evaluation of the overall acceptability of the dandelion-containing chocolate of the present invention, rather than the chocolate without the dandelion (Comparative Example 1), showed a high preference. From these results, the dandelion component of the present invention can be confirmed that the preference is improved, without harming the natural flavor of chocolate.

As described above, according to the present invention, as the present invention provides a dandelion component-containing chocolate, as the dandelion component is contained rather than the total polyphenol content and radical scavenging ability of the chocolate itself, antioxidant activity such as total polyphenol content and radical scavenging ability is improved. Functional chocolate can be provided. Accordingly, the present invention is a chocolate to which the antioxidant functionality of the dandelion is imparted, the functional effect of the chocolate is increased and it is advantageous to popularize and disseminate dandelion.

Therefore, the dandelion-containing chocolate having excellent antioxidant activity of the present invention satisfies the well-being and functional food development needs, and is provided in an easy-to-eat form for all ages and sexes, thus increasing the functionality of chocolate, and popularizing and disseminating dandelion. Contribute.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical spirit of the present invention, and such modifications and modifications belong to the appended claims.

1 is a photograph showing the form of the mold-containing chocolate of the present invention dandelion,

Figure 2 is a photograph showing the form of the cell-like dandelion-containing chocolate of the present invention.

Claims (9)

In chocolate, A dandelion-containing chocolate, wherein the dandelion-containing concentrate or lyophilized dandelion powder separated from the dandelion contains 2 to 10% by weight, thereby enhancing antioxidant activity. delete The dandelion component-containing chocolate of claim 1, wherein the dandelion component-containing chocolate is in the form of a mold or a cell-shaped outer shell. 1) crushing the dried dandelion leaves and lyophilized to prepare a dandelion powder or a concentrate containing the dandelion powder, 2) Melt the chocolate in a bath, and after raising the temperature of the chocolate to 50 ℃, while maintaining the temperature lowered again to 30 ℃ tempering the chocolate, after cooling the tempered chocolate to room temperature, it is heated again to harden the chocolate Prepare the chocolate melt with gentle stirring 3) adding 2 to 10% by weight of a dandelion-containing concentrate or dandelion powder to the chocolate melt to prepare a dandelion component-containing chocolate concentrated composition in the slurry state, 4) A method for producing a dandelion component-containing chocolate consisting of molding and drying the dandelion component-containing chocolate concentrated composition. delete 5. The method of claim 4, wherein the dandelion chocolate concentrate composition of step 3) further comprises two or more preference additives selected from fresh cream, rum or cognac. delete The method of claim 4, wherein the forming step of step 4) is performed by putting the chocolate melt of step 3) into a mold to form a lower cell, and pouring and solidifying the dandelion chocolate concentrate composition in a slurry state on the chocolate lower cell, The method of producing a dandelion component-containing chocolate, characterized in that to re-pour the molten chocolate in the form having a molded chocolate shell. 5. The molding process according to claim 4, wherein the forming process of step 4) forms a single or double cell with the chocolate melt of step 3), and the dandelion chocolate concentrate composition is poured into the single or double cell to harden, and then the chocolate melt is again prepared. The method of producing a dandelion component-containing chocolate, characterized in that the pour over the cell-shaped chocolate outer shell to produce a form.

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