KR101195536B1 - A composition of chocolate and that of using manufacture method - Google Patents

Abstract

The present invention can take each pharmacological ingredient together by adding Bokbunja, Schisandra chinensis, and wolfberry, and are easy to eat for men and women, young and old, snacks or effective for fatigue recovery for adults, and improve the function by applying natural food chocolate The present invention relates to a chocolate composition containing bokbunja, schisandra chinensis and goji berry extract, which can provide a taste and a good taste to the body by combining ingredients beneficial to the body, and a method of preparing a chocolate composition using the same,

The method for preparing the composition is 9% by weight of Bokbunja extract, 8% by weight of Schisandra chinensis extract, 6% by weight of Goji extract, 3% by weight of Bokbunja powder, 2% by weight of Bokbunja extract, 38 ~ 45% of liquid white chocolate. Preparing a composition of 10 to 14% by weight of whipped cream, 8 to 10% by weight of cacao butter, 5% by weight of starch syrup, and 1% by weight of pigment; Dissolving the white chocolate powder at a temperature of 50-55 ° C. to liquefy, and cooling the liquefied dark chocolate liquid while tempering to 28 ° C. and then stabilizing it again to 32 ° C .; To the liquefied white chocolate liquid, whipped cream and cacao butter, bokbunja extract, Schisandra chinensis extract, wolfberry extract and bokbunja powder are added and mixed uniformly, and then bokbunja fragrance extract is further added to a predetermined mold. Pour and solidify; And hardening after coating the outer peripheral surface of the solidified white chocolate with dark chocolate.

Description

A composition of chocolate and that of using manufacture method}

The present invention relates to a method for manufacturing a chocolate composition containing Bokbunja, Schisandra chinensis and Goji berries extract, and more particularly, in the process of preparing chocolate containing a bioactive ingredient, Bokbunja, Schisandra chinensis and wolfberry are added to the respective pharmacological ingredients together. The present invention relates to a method for preparing a chocolate composition containing bokbunja, schisandra chinensis and goji berry extract, which can be easily taken for snacks by children, men and women, and children, or are effective in recovering fatigue for adults.

Studies have shown that flavonoids, an antioxidant rich in dark chocolate, have been shown to prevent cardiovascular disease, improve the condition of coronary artery disease, and lower blood pressure. Dark chocolate intake increases blood HDL levels It has been reported to be effective in preventing fat and oxidation.

As the well-being wind and dark chocolate's nutritional value and physiological activity are known, the demand for products increases rapidly, leading to the expansion of the chocolate market, product diversification, and luxury.

On the other hand, Rubus coreanus Miquel is a larch tree belonging to the genus Rose and Raspberry, which grows at the foot of the mountain. In Oriental, all unripe fruits such as raspberry, raspberry, etc. are called Bokbunja. It is used as coreanus Miq. Its main habitat is wild in Jeju, Jeonnam, Jeonbuk, Chungnam (Gyeryongsan), Chungbuk, Gyeongnam, and Hwanghae, and is distributed in Japan and China.

These bokbunja have the properties of flat, taste sweet, sour and non-poisonous, according to the herbaceous tree, Dongbobogam, medicinal herb to pharmacology from ancient times. It is said to be effective in clearing blood and helping to recover from fatigue due to overwork, to show the liver and brighten the eyes, to help the body to stay calm, and to grow the hair. It has been used as a major medicine.

In addition, modern medicine has been shown to perform excellent pharmacological action, Bokbunja refers to the unripe fruit, or immature fruit of Rubus coreanum, a deciduous shrub of the Rosaceae family. Bokbunja has been used for edible food since ancient times, and is used as a medicinal herb for the purpose of treatment in oriental medicine or in private. Bokbunja are known to have interpolation, nominal and diuretic effects (Bae GH. The medicinal plants of korea. P.231 KyohakPublishing Co. Ltd, 2000). It was found that the stem of Rubus Koreanum contained tannin component (-)-epicatechin, (+)-catechin and proanthocyanidins (Lee YA & Lee MW, Korean J Pharmacogn 26: 27-30, 1995 ), Various flavonoid compounds were identified in the leaves (Lee MW. Yakhak Hoeji 39: 200-204, 1995; Kim MS, Pang GC, Lee MW. Yakhak Hoeji 41: 1-6, 1997). In addition, physiological activities of extracts were extracted according to the method of extraction from immature fruit, ripe fruit and leaf of Rubus Koreanum, and there was no difference according to the extraction solvent. It was confirmed that the nitrite scavenging rate was excellent and the SOD (superoxide dismutase) -like activity was lower than that of mature fruit (Cha HS, Park MS, Park KM. Korean J Food Sci Technol 33 (4): 409-415, 2001) . Also, Yoon et al. (Yoon I, Cho JY, Kuk JH, Wee JH, Jang MY, Ahn TH, Park KH.Korean J Food Sci Technol 34 (5): 898-904, 2002) 4-hydroxybenzoic acid, 4-hydroxy-3-methoxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, having antioxidant activity in soluble acid fractions, 3 , 4-dihydroxycinnamic acid and the like have been identified and reported.

It is the active ingredient of bokbunja fruit, which is composed of several flavonoids including tannin, other organic acids, alcohols, hydrocarbons, etc. and these components increase immune activity, increase antioxidant activity, promote hormone secretion, and suppress hepatitis B virus. In addition, studies have shown that weight control effects, etc. have been reported. As a result of examining the effect of Bokbunja on the proliferation and differentiation activity of osteoblasts, osteoblast growth was reported to be high.

In addition, goji berries are the fruit of the deciduous tree goji berries (Lycium chinense Mill), Nymphocyte (Lycium barbarum L.) belonging to the branch family is distributed in Korea and China. The wolfberry tree is a vine shrub, flowering period from June to September and fruiting period from July to October. As a herbal medicine, goji berries pick ripe fruits in summer and autumn, tie them in a cool place, dry them until they are wrinkled in the fruit peel, and then dry them until the outer skin is hardened and the fruit is soft. Goji has been used as a herbal medicine for a long time. It has been known to have effects on the liver, kidneys, blood, and eyes.

In addition, Schizandrae Fructus is a deciduous broad-leaved vine whose leaves are alternate, ovate or obovate, with sharp tips, serrates, and a little hair on the back veins. Flower is reddish white and blooms in June ~ July. Fruits are used for food and hang on the ends of branches. They ripen red in August-September. The main ingredients are schizandrin, schizandran, γ-schizandrin, ethamigrenal, gomisin and essential oils such as citral and nesquikarene ( sesquicarene), α, β-chamigrene, etc. are included as main ingredients, central nervous excitatory effect, coughing effect, expectorant action, sputum action, uterine contraction action, antibacterial action, blood pressure lowering action Pharmacological action, such as cardiac action, cardiac action, transaminase lowering action is known, and in one shot, strengthening the heart, lowering blood pressure, increasing immunity, strengthening lung function as a tonic, Jinhae (거)痰) It has the effect of treating cough and thirst, and also recognized the excellent effect of protecting liver function, improving vision and preventing adult diseases such as diabetes.

The red color of Schisandra chinensis is anthocyanin, which contains about 168mg / g of the fruit's weight and is processed into tea, greens, tea, and liquor using this pigment.

According to the efficacy of the Bokbunja, Schisandra chinensis, Gujija has recently been actively researched in a variety of fields, among which research on the development of processed food is also actively underway.

However, processed foods using Bokbunja, which have been studied so far, are limited to beverages, teas, alcoholic beverages, rice cakes, fruit flakes, bread, and dried noodles, and research on confectionery that can be easily consumed by men and women of all ages, especially children. Is still inadequate.

Thus, the present inventors have studied to develop a snack food that can be easily consumed by all ages by adding bokbunja, schisandra chinensis and goji berries to dark chocolate containing a functional substance and a bioactive component as described above. Reached.

The present invention has been made to solve the above problems, the object is to add the bokbunja, Schisandra chinensis, gojija in the process of manufacturing a chocolate containing a bioactive component can take each pharmacological component together, To provide a method for preparing a chocolate composition containing bokbunja, schisandra chinensis and goji berry extracts, which are easily eaten by children for snack or effective in recovering fatigue for adults.

In addition, the present invention is to provide a chocolate using bokbunja, Schisandra chinensis and wolfberry by the above production method.

The present invention relates to a functional chocolate composition comprising a bokbunja, Schisandra chinensis, and Goji berry extract effective for the chocolate enjoying the taste, and has the purpose of performing the action of fatigue recovery, athletic performance and the like.

In addition, the application of natural foods to improve the function by combining the beneficial ingredients in the body with the purpose to provide a taste good and good to the body.

According to a first aspect of the present invention for achieving the above object, after putting into a mature bokbunja strawberry tank and crushing the pulp of bokbunja strawberry using an impeller of the stirrer and heating the crushed bokbunja strawberry to 40 ~ 60 ℃ Pectin degrading enzyme, starch degrading enzyme and cellulose degrading enzyme were used for 0.002 ~ 0.1% by weight for 2-6 hours, respectively, and after completion of enzymatic digestion, they were heated at 85 ℃ ~ 95 ℃ for 10-20 minutes, followed by diatomaceous earth and Combination of perlite and compression filtration using a centrifugal separator, instant sterilization at 80 ℃ ~ 90 ℃, then cooled to 20 ℃ ~ 30 ℃ by rapid freezing at -40 ℃ below 7 ~ 9 wt% Immerse a Schizandra chinensis in distilled water and soak it at 70-90 hours at room temperature to raise the concern of the active ingredients contained in Schizandra chinensis. Filter Schisandra chinensis fruit and cool the water taken Repeatedly remove the water contained in the Schizandra chinensis solution by removing the water from Schizandra chinensis solution several times, and 7 ~ 12% by weight of Schizandra chinensis extract, and crushed Gojija 70% ethyl alcohol, After extracting by selectively adding organic solvents of pertroleom, chloroform and methyl alcohol, only the supernatant is recovered, and 80% ethyl alcohol, 90% ethyl alcohol, 100% ethyl After extracting with the same method by adding an organic solvent of alcohol concentration, and recovering the supernatant of each concentration, the supernatant of each 80% ethyl alcohol extract, the supernatant of 90% ethyl alcohol extract and 100% ethyl alcohol extract were mixed. Filtered to remove the solid impurities, the filtrate was concentrated under reduced pressure and then freeze-dried 6 ~ 10% by weight of the Goji extract extracted, liquid white chocolate 38 Bokbunja, Schisandra chinensis and Goji berries extracts comprising 10 ~ 14% by weight of whipped cream, 8-10% by weight of kakao butter, 2-5% by weight of bokbunja powder, 5% by weight of starch syrup, and 1% by weight of pigment. It provides a chocolate composition containing.

At this time, according to an additional feature of the present invention, the Bokbunja extract is 9% by weight, Schisandra chinensis extract is 8% by weight, Gojija extract is 6% by weight, Bokbunja powder is 3% by weight, Bokbunja fragrant extract is 2% by weight, White The chalk is preferably 43 wt%, the whipped cream 13 wt%, and the cacao butter 10 wt%.

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Chocolate composition containing Bokbunja, Schisandra chinensis and Goji berries extract according to the present invention and a method for preparing a chocolate composition using the same are prepared by mixing Bokbunja, Schisandra chinensis and Goji berries extract with a substance used in the manufacture of a typical chocolate mixture By taking advantage of the good taste and scent to eat, we have reduced the unique taste and odor of bokbunja, schisandra and goji berry. It is effective for recovering from fatigue.

In addition, by combining the natural foods Bokbunja, Schisandra chinensis, Goji berry extract in the chocolate enjoying the taste can provide effects in the action of fatigue recovery, beauty effect, liver function protection and vision improvement.

Hereinafter, preferred embodiments of the present invention will be described in detail.

Generally used chocolate is a general confectionery that prefers a sweet taste and a distinctive aroma is not newly exhibited by the present invention that did not exhibit special functionality is configured to have excellent efficacy and preferences.

The chocolate composition containing the extracts of Bokbunja, Schisandra chinensis and Goji berry of the present invention are not only simple confectionary but also increase immune activity, increase antioxidant activity, promote hormone secretion, inhibit hepatitis B virus, protect liver function and improve vision and diabetes. It is a chocolate with enhanced function to help prevent adult diseases. Bokbunja, Schisandra chinensis and Goji berry extracts are mixed with the materials used in the manufacture of ordinary chocolate and formulated with chocolate at a certain ratio.

Thus, the present invention was prepared by mixing the bokbunja, schisandra chinensis, gojija extract and a substance used in the manufacture of a common chocolate in a certain ratio, to maximize the unique taste and odor of the medicinal herbs by taking advantage of the good taste and flavor to take In addition, the unique taste and aroma of chocolate are preserved, and the active ingredients of Bokbunja, Schisandra chinensis and Goji berries induce functionalities to make brains stronger and relieve fatigue.

In particular, commonly known chocolate requires carbohydrates, sugars, and proteins, which are energy sources that the human body is physically and mentally overworked and stressed, which are insufficient in the body. In general, sugars contained in chocolate consumed as a source of sugar are contained in the body. Glycolysis in the form of glucose, then changed to glucose, TCA-cycle proceeds again to recover fatigue, added vitamins (B1, B2, B6, B12) through the coenzyme action brain activity It is well known to act as an energy source.

Therefore, the present invention is a sugar contained in such a chocolate in a certain ratio with the active ingredient extracted from Bokbunja, Schisandra chinensis, Goji berries in consideration of the physiological activity as described above It is compounded.

In particular, the composition of chocolate and bokbunja, Schisandra chinensis, goji berry is involved in physiological activity to help the brain activity, when the brain composition of the present invention when the mental fatigue and physical fatigue overlap and stress from the outside using a lot of brain for a long time It helps to recover from mental and nervous fatigue.

It is also involved in sugar metabolism, energy induction, nervous system and glycogen, and plays an important role in oxidase formation and maintenance of skin tissue health, protein and lipid metabolism and glycogen breakdown of muscle, gene synthesis and coenzyme action, and nerve fiber protection. Vitamin C (B1, B2, B6, B12) is added to the vitamin C (C), which is involved in the formation of connective tissue, iron absorption, and antioxidant activity. (E) was added. In addition, several minerals were added and calcium was added to reduce bone mineral density and circulatory disease. Magnesium and taurine, which help regulate calcium increase, relax muscle, and stabilize the cell membrane, were added.

Thus, the chocolate composition of the present invention is characterized in that it comprises extracts of bokbunja, schisandra chinensis, goji berries and / or concentrated concentrates in conventional chocolate compositions.

As used herein, the term "conventional chocolate composition" is meant to include all chocolates in the liquid (beverage), semi-solid (sweets) or solid form (sweets) classified as chocolate in the art. Such conventional chocolate compositions generally include sweeteners such as milk, sugar, honey, trimoline, sucrose, maltitol, lactitol, etc. in cocoa materials such as chocolate confectionery (solid or semisolid), chocolate liquid (liquid), cocoa powder, Butter and / or fresh cream and the like.

As the conventional chocolate composition, for example, cacao nibs (cacao fruit from which the skin and cabbage of cacao beans have been removed) are crushed into bitter, strong bitter and rich cacao mass (vita chocolate), and the cacao mass is compressed to compress cacao butter. Cocoa, dark chocolate, sweet chocolate, white chocolate, milk chocolate, Ganache chocolate, mixed chocolates thereof, and the like obtained by removing may be exemplified.

For the preparation of such a conventional chocolate composition can be used a method already known in the art, for example, the cacao nibs are ground to make a cacao mass, such as cacao mass milk, sugar, cocoa butter, etc. And granulate, refine (conch), and then go through a tempering process (temperature operation to unify the crystals of cacao butter into the most stable crystalline form when the chocolate is cooled).

On the other hand, in the present specification, the meaning of the "additive" is a meaning of the substance or composition included in the amount of a minute rather than the conventional chocolate composition, the degree to which taste, aroma, etc. can be expressed as intended by the present invention. Meaning of the substance or composition included in the amount. As shown in the following Examples and Experimental Examples, from the viewpoint of taste, aroma, etc., Bokbunja, Schisandra chinensis , and Goji extracts included as additives in the chocolate composition of the present invention are from 15.0% by weight based on the total weight of the chocolate composition It is preferably included in 30% by weight, more preferably in the range of 22% to 27% by weight.

1. Bokbunja Extract Manufacturing

(1) 1st process (crushing bokbunja strawberry)

Ripe bokbunja berries or frozen ripe bokbunja berries (defrost required) is added to the tank and pulverized pulp of bokbunja strawberries using an impeller of the stirrer. However, other shredders can also be used depending on the source and condition of bokbunja strawberry.

(2) 2nd process (enzyme treatment and deactivation)

The shredded Bokbunja strawberry is heated to 40-60 ° C. and then enzymatically decomposed for 2 to 6 hours, wherein the enzyme uses 0.003 to 0.1% by weight of pectin degrading enzyme, starch degrading enzyme and cellulose degrading enzyme, respectively. After completion of enzymatic digestion, the enzyme is deactivated by heating at 85 ℃ ~ 95 ℃ for 10 ~ 20 minutes.

(3) 3rd process (filtration)

In the filtration step, diatomaceous earth and pearlite are compressed alone or in combination. It may also be filtered using a centrifuge.

(4) 4th process (sterilization and cooling)

Sterilize at 80 ℃ ~ 90 ℃ and sterilize immediately at 20 ℃ ~ 30 ℃.

Bokbunja strawberry juice prepared in this way is packed in a container and frozen in a rapid freezing chamber (-40 ℃ or less) and when the freezing is complete, stored in a freezer (-18 ℃ or less) to use.

Referring to the manufacturing process of the bokbunja extract of the present invention in detail as follows.

Example 1

After thawing the frozen ripe Bokbunja strawberry, it was put in a tank and pulverized the pulp of Bokbunja strawberry using the impeller of the stirrer.

Pectin degrading enzyme, starch degrading enzyme, and cellulose degrading enzyme were put into 0.01 wt% of shredded bokbunja berries and heated to 55 ° C. for enzymatic digestion for 5 hours. After completion of enzymatic digestion, the enzyme was deactivated by heating at 90 ° C. for 10 minutes, and compressed by filtration using diatomaceous earth. Instant sterilization at 85 ° C. and cooling to 30 ° C. immediately after sterilization. The obtained bokbunja strawberry juice was packed into a container, and then rapidly frozen in a rapid freezing chamber (-40 ° C. or lower) and stored in a freezer (-18 ° C. or lower).

[Example 2]

Ripe bokbunja berries were added to the tank and the pulp of bokbunja berries was crushed using an impeller of a stirrer. Pectin degrading enzyme, starch degrading enzyme, and cellulose degrading enzyme were respectively added 0.03% by weight to crushed bokbunja berries and heated to 50 ° C. for enzymatic digestion for 3 hours. After completion of enzymatic degradation, the enzyme was deactivated by heating at 85 ° C. for 20 minutes, and then compressed by filtration using pearlite. Instant sterilization at 80 ° C. and cooling to 30 ° C. immediately after sterilization. The obtained bokbunja strawberry juice was packed into a container, and then rapidly frozen in a rapid freezing chamber (-40 ° C. or lower) and stored in a freezer (-18 ° C. or lower).

2. Schisandra chinensis extract

(1) washing process

Dried Schizandra was washed thoroughly, and the washed Schizandra dipping in distilled water and soaked at 70-90 hours at room temperature, concerns the active ingredient concerns the active ingredients contained in Schizandra.

(2) Separation process

Schisandra chinensis fruit is filtered and the water taken is cooled and separated into Schisandra chinensis liquid and water.

(3) extraction process

The Schizandra chinensis solution is extracted by cooling the Schizandra chinensis solution by the Schizandra liquor separation process to remove water contained in Schizandra chinensis solution several times.

The washing step is a step of washing cleanly to remove this material using the Schizandra chinensis (approximately 20% water content) in a soft state by drying.

The active ingredient soaking process is a process of boiling the active ingredient contained in Schizandrae using water, which is called 70-90 hours at room temperature using distilled water, so that the active ingredient in Schizandrae flows without discoloration or deterioration.

General drinking water contains iron, so iron content must be included in the extraction or preservation process of Schizandra chinensis because it reacts with the acid component of Schizandra chinensis, causing discoloration, discoloration, and taste change. Undistilled water or sufficiently purified water.

The time to boil is about 70-90 hours at a temperature of about 15-20 ℃, and if the time is shorter than this, the active ingredient cannot be extracted sufficiently. After 90 hours, the milk fat contained in Schisandra chinensis is released to taste. It is undesirable to steam and to sour.

The amount of distilled water in Schisandra chinensis is approximately 1: 2 by weight.

Schisandra chinensis liquid separation process removes swelled schisandra chinensis and takes pure water of Schisandra chinensis and then cools it and separates Schisandra chinensis liquid by using the difference of freezing temperature of Schisandra chinensis liquid and distilled water. When cooled to a temperature of -4 ℃ to -8 ℃ the moisture is frozen, the Schizandra liquid does not freeze, so the Schizandra liquid is present between the water particles frozen in a state like a sponge while maintaining the liquidity.

If the container is tilted in this state, the Schizandra chinensis liquid flows between the frozen water particles, and Schizandra liquid can be obtained by taking this.

The Schizandra chinensis solution obtained by such a process still contains considerable water, and the Schizandra chinensis solution separation process should be repeated several times to obtain a high purity Schizandra chinensis concentrate.

The water removal process for removing water from the Schizandra chinensis solution is repeated 2-3 times, and as the number of times is repeated, a concentrated liquid Schizandra concentrate can be obtained.

3. Preparation of Wolfberry Extract

1) recovering only the supernatant after extraction by adding an organic solvent to the finely mashed wolfberry;

2) extracting the supernatant of each concentration after the extraction by the same method by adding various concentrations of organic solvent to the supernatant;

3) mixing and filtering each supernatant obtained therefrom; And

4) concentrating the filtrate under reduced pressure and then lyophilized to obtain a wolfberry extract.

In step 1, the wolfberry and the organic solvent are suitably mixed in a ratio of 1: 2 (w / v), and the organic solvent is ethyl alcohol (ethyl alcohol: saponin, glycoside, alkaloid, tannin [tannin]. Extensive Extraction-Non-toxic), Pertroleom ether (Used for the extraction of fat, wax [wax], resin essential oil-Toxic), Chloroform (steroid, terpenoid [terpenoid] ], Used to extract some glycosides-toxic) and methyl alcohol (property similar to ethyl alcohol, but toxic) can be used, it is preferable to use 70% ethyl alcohol. Organic solvent extraction was performed for 10 minutes by using an ultrasonic shaker at room temperature and only the supernatant was recovered.

In step 2, the organic solvent was extracted in the same manner as in step 1 using 80% ethyl alcohol, 90% ethyl alcohol, 100% ethyl alcohol, and then the supernatant of the 80% ethyl alcohol extract recovered therefrom, 90% ethyl alcohol extract. The supernatant of and the supernatant of 100% ethyl alcohol extract was mixed. The mixed solution was filtered through a filter paper to remove other solid impurities.

In step 3, the filtrate was concentrated by evaporating an organic solvent using a reduced pressure concentrator (EYELA Co. Japan), and then lyophilized with a freeze dryer (EYELA Co. Japan) to remove moisture.

Looking at the manufacturing process of the second collet using the extract Bokbunja, Schisandra chinensis and Gojija by the above procedure.

First, the solid dark chocolate powder and the white chocolate powder are dissolved at a temperature of 50 to 55 ° C. to liquefy. The difference between the dark chocolate and the white chocolate is classified according to the content of cocoa powder, and other cacao varieties and cacao. Although there is a difference in the content of butter, this division is to be distinguished by conventional standards, so in the present invention will be referred to as dark chocolate powder and white chocolate powder by this common name.

Among the chocolates liquefied as described above, the dark chocolate liquid is cooled while tempering (tempering) to 28 ° C., and then stabilized to maintain the heated state to 32 ° C. again.

In addition, whip cream and cacao butter, bokbunja, Schisandra chinensis, gojija extract, powder and concentrate were added to the white chocolate liquid liquefied in the previous step, mixed uniformly, and finally, additional bokbunja flavor extract was added. It is poured into a predetermined mold and solidified.

On the other hand, the mixing ratio of each raw material mixture in the above step is 10 to 14% by weight of whipped cream, 8 to 10% by weight of kakao butter, 7 to 9% by weight of bokbunja powder, bokbunja powder 2 with respect to 38 to 45% by weight of liquid white chocolate ~ 5% by weight, Schisandra chinensis extract 7-12% by weight, gojija extract 6 ~ 10% by weight, starch syrup 5% by weight, it is preferably added to 1% by weight of the pigment,

Optionally, 5% by weight of starch syrup white sugar and 3% by weight of water may be added.

This blending ratio does not include the unique sour taste of the bokbunja, schisandra chinensis, goji berry extract in the finally produced chocolate to maintain the unique taste and aroma of the conventional chocolate and at the same time according to the preferences of the consumer It is optimized.

The mixture of the white chocolate blended as described above is poured into a predetermined mold and left for a predetermined time to solidify. Then, the solidified white chocolate is coated on the outer circumferential surface of the white chocolate with the dark chocolate prepared in the above-mentioned step, and then cured again. Done.

As such, by coating the dark chocolate on the outside of the white chocolate so as to form a double, the sweetness of the white chocolate located inside and the bitter taste of the dark chocolate located on the outside can be increased at the same time to increase the taste of the product. However, the coating amount or the coating area of the dark chocolate may vary depending on the taste of the consumer, and thus does not have a limited range.

Chocolate using Bokbunja, Schisandra chinensis and Gojija extract prepared through the manufacturing method as described above does not spoil the aesthetic taste of chocolate without the addition of Bokbunja, Schisandra chinensis and wolfberry having pharmacological ingredients to the chocolate containing physiologically active ingredients. Therefore, it can be easily ingested by men and women, children and children for snacks and fatigue of adults, as well as to improve the productability by having a taste, aroma, and color optimized for consumers' preferences.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

4. Preparation of Chocolate Containing Bokbunja, Schisandra chinensis, and Wolfberry Extract

4-1 Prototype Manufacturing

A functional chocolate was prepared using the extract of Bokbunja, Schisandra chinensis and Goji berry according to the above process, referring to the formulation table of the constituents shown in Table 1 below.

In more detail, the solid dark chocolate powder and the white chocolate powder were mixed at a predetermined ratio to melt and liquefied at a temperature of 55 ° C., respectively, and the liquefied dark chocolate liquid was cooled while tempering to 28 ° C. and then cooled again to 32 ° C. To stabilize, and to the liquefied white chocolate liquid, whipped cream and cacao butter, bokbunja extract, bokbunja powder, Schisandra chinensis extract and gojija extract and a certain ratio of sugar, water or maltose as shown in Table 1 below and uniform After mixing, and adding the bokbunja fragrance extract and poured into a mold to solidify, the chocolate was manufactured by coating dark chocolate on the outer circumferential surface of the solidified white chocolate to a thickness of 0.15 cm and curing.

Raw material name Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Bokbunja Extract 7 8 8 9 8 7 7 Bokbunja Powder 5 4 3 3 3 3 2 Bokbunja Extract 2 2 2 2 2 2 One Schisandra chinensis extract 10 12 10 8 7 11 11 Goji Extract 9 9 9 6 7 8 10 White Chocolate 38 40 40 43 45 45 45 Whipped cream 14 14 14 13 12 10 10 Kakaover 8 8 8 10 9 8 8 White sugar 5 5 - 5 water 3 3 - 3 corn syrup - 5 5 5 5 Pigment One One One One One One One system 100 100 100 100 100 100 100

TABLE 1 Chocolate blending table containing Bokbunja, Schisandra chinensis and Wolfberry extract (%)

4-2 Sensory Evaluation

For the chocolates prepared as in Examples 1 to 7, the fragrance, color, sugar content of 10 teenagers between 15-20 years old, 10 adults between 21-25 years old, and 20 adult men and women over 30 years old Five items such as texture and general preference were evaluated using the Likert 5-point scoring test. The rating was divided into 5 points for the best, 3 points for the normal, and 1 point for the very bad. The results are shown in Table 2 below. At this time, in order to provide each sample at the same time and to prevent the sensory characteristics of all samples from affecting the next sample, rinse your mouth before each sample evaluation and take a rest for 10 minutes before performing the sensory test on the samples. Was carried out.

division color flavor incense Gun symbol Example 1 3.7 3.8 3.9 4.1 Example 2 3.6 4.4 4.2 4.4 Example 3 3.4 3.7 3.7 3.8 Example 4 3.9 4.5 4.6 4.8 Example 5 3.6 3.9 4.1 4.3 Example 6 3.5 3.8 3.7 3.9 Example 7 3.2 3.4 3.8 3.7

[Table 2] Sensory Evaluation Results of Chocolate Containing Bokbunja, Schisandra chinensis and Goji Extract

In Table 2 above As shown, first, in the aromatic sensory evaluation, Preparation Example 4 having a high content of bokbunja concentrate (flavor) showed a significantly high score. In the sensory evaluation of sugar, as a result of the measurement of sugar was not significant, there was no significant difference enough to distinguish the preference of sweetness, and Example 4 was the highest in the general preference and was significantly different from that of Example 7. Showed a difference.

As a result, Example 4 was found to be most suitable for the chocolate containing Bokbunja, Schisandra chinensis and Goji berries extract of the present invention.

The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.

Claims (3)

delete delete Put into the ripened bokbunja strawberry tank, use the stirrer impeller to crush the flesh of bokbunja strawberry, heat the crushed bokbunja strawberry to 40 ~ 60 ℃, and then for 2-6 hours, pectin degrading enzyme, starch degrading enzyme and cellulose degrading enzyme After enzymatic digestion using 0.003 ~ 0.1 wt% of each, and after completion of enzymatic digestion, the mixture was heated for 10-20 minutes at 85 ℃ ~ 95 ℃, and then mixed with diatomaceous earth and pearlite using a centrifugal separator, and then subjected to compression filtration. After instant sterilization at ℃, it is cooled to 20 ℃ ~ 30 ℃ by rapid freezing at -40 ℃ or less Bokbunja extract produced by dipping water 8 wt%, washed Schisandra chinensis in distilled water and it is called in Schisandra chinensis at room temperature for 70-90 hours Contain the active ingredients, squeeze the fruit of Schizandra chinensis, filter the Schizandra chinensis fruits, cool the water taken and separate the Schizandra chinensis liquid and water, and cool the Schizandra chinensis liquid contained in Schizandra chinensis liquid. The Schisandra chinensis extract was extracted by repeating the water removal process several times to remove the powder 10% by weight, crushed wolfberry, 70% of ethyl alcohol, ethyl ether (pertroleom), chloroform (chloroform) and methyl alcohol ( After extracting by selectively adding an organic solvent of methyl alcohol) and recovering only the supernatant, and extracted with the same method by adding an organic solvent of 80% ethyl alcohol, 90% ethyl alcohol, 100% ethyl alcohol concentration to the supernatant of each concentration After recovering the supernatant, the supernatant of each 80% ethyl alcohol extract, the supernatant of 90% ethyl alcohol extract and the 100% ethyl alcohol extract obtained from the mixture were filtered to remove solid impurities, and the filtrate was concentrated under reduced pressure. After the freeze-dried Gojija extract extracted 9% by weight, bokbunja powder 3% by weight, bokbunja fragrance extract 2% by weight, liquid white chocolate 40% by weight whipped cream 1 Preparing a composition of 4% by weight, 8% by weight of cacao butter, 5% by weight syrup, and 1% by weight of a pigment; Dissolving the white chocolate powder at a temperature of 50-55 ° C. to liquefy, and cooling the liquefied dark chocolate liquid while tempering to 28 ° C. and then stabilizing it again to 32 ° C .; To the liquefied white chocolate liquid, whipped cream and cacao butter, bokbunja extract, Schisandra chinensis extract, wolfberry extract and bokbunja powder are added and mixed uniformly, and then bokbunja fragrance extract is further added to a predetermined mold. Pour and solidify; The method of manufacturing a chocolate composition containing bokbunja, Schisandra chinensis, wolfberry extract, characterized in that it comprises a step of curing after coating with a dark chocolate on the outer peripheral surface of the solidified white chocolate.