KR101355200B1 - Method for Manufacturing Orange Cookie Coated with Chocolate - Google Patents

Abstract

The present invention discloses a method for producing citrus chocolate confectionery. Specifically, the present invention uses a citrus pulp slice, which is a natural material, as a main ingredient of confectionery, and has a high content of various functional substances such as flavonoids, vitamins, and dietary fiber, and prevents high blood pressure, lowers blood lipid, antioxidant activity, and anti-obesity activity. By adding and using citrus peel powder excellent in physiological activity to chocolate, a method for producing a confectionery having a health-friendly function and a citrus flavor is appropriately dissipated and excellent in preference.

Description

Method for Manufacturing Orange Cookie Coated with Chocolate}

The present invention relates to a method for producing citrus chocolate confectionery.

Conventionally, fruit or vegetable extracts have been added to sweets or candies to flavor and flavor fruits or vegetables, or artificial food additives have been used to flavor or taste fruits and vegetables.

However, due to the fact that these artificial additives can be harmful to the human body, there have been attempts to use fruits or vegetables as a material for sweets.

For example, Korean Patent Laid-Open Publication No. 2001-0077064 discloses a method for preparing apple-dried sweets by cutting apples into slices having a thickness of 5 mm or less and drying them to have a water content of 8 to 10%. The present invention discloses a method of manufacturing raw fruit confectionery, in which slices are immersed in a syrup mixed with water, oligosaccharides, and the like, and dried, and Korean Laid-Open Patent Publication 2005-0115713 mixes fruits and vegetables with sugar, spices, and freezes to prepare ice cream. A method is disclosed. In addition, Korean Patent No. 0943055 discloses a fruit confectionery which can maintain the original color of raw fruit by adding starch syrup, vinegar and sugar in a certain mixing ratio to solve the problem of color change during the drying process. The manufacturing method is disclosed.

The present invention also discloses a manufacturing technique of a confectionery which can be citrus flavor is sufficiently emitted by using the citrus peel powder without using artificial additives while slicing the citrus fruit flesh as it is.

An object of the present invention is to provide a method for producing citrus chocolate confectionery.

Another object of the present invention is to provide a citrus chocolate confectionery obtained by the above method.

The present invention relates to a method for producing citrus chocolate confectionery in one aspect.

The inventors of the present invention, as confirmed in the following Examples and Experimental Examples, to prepare a citrus chocolate confectionery by coating the chocolate on the slice of the peeled citrus peel, and sensory evaluation for its taste, texture, overall preference When carried out, it was confirmed that the replacement sensory evaluation results were superior to the confectionery prepared by slicing the citrus fruit fruit without peeling and coating chocolate.

The present invention is provided on the basis of the experimental results, the method for producing a citrus chocolate confectionery of the present invention comprises the steps of (a) cutting the citrus pulp from which the skin is removed to obtain a slice, (b) drying the citrus pulp slice And (c) coating the chocolate on the citrus fruit slices.

In the method of the present invention, the tangerine may be used all the jinji flavor, Cheonhye flavor, Hallabong, lemon, kumquat, etc., which are edible as raw fruits.

In addition, in the invention of the method, the slice of step (a) may be prepared in an appropriate thickness or less in consideration of the texture of the citrus chocolate confectionery to be finally prepared, the preferred thickness is 2.5cm or less. If the thickness exceeds 2.5cm, the texture may be degraded due to the tough feeling. It is preferable that it is 0.5 cm or more in the minimum of the thickness. If less than 0.5cm is because it is difficult to collapse or maintain the original shape after drying.

In addition, in the method of the present invention, the drying step (b) is preferably made in a vacuum drying method. The vacuum drying method refers to a drying method in which a sublimation or sublimation is performed at an evaporation temperature or a sublimation temperature lower than the evaporation temperature or sublimation temperature at atmospheric pressure by applying a pressure below atmospheric pressure. When the vacuum drying method is used, the surface and the inside of the citrus flesh slices are dried relatively uniformly compared to the hot air drying method, and drying is performed at a low temperature, thereby minimizing the destruction of nutrients. The vacuum drying method is divided into a low temperature pressure drying method and a freeze drying method, which may be performed using a low pressure pressure drying device or a freeze drying device that is commercially available.

In addition, in the method of the present invention, the drying step (b) is preferably made so that the moisture content of the slice is 10% or less. This is because when the moisture content of the slice exceeds 10%, the chocolate coating surface may be denatured as moisture bubbles are formed on the chocolate coating surface and the chocolate coating surface becomes tacky as the shelf life increases. As a result, there is a limit to the shelf life. The reference time point of the moisture content is based on immediately after the slice is prepared, which is after the drying process is completed. In the present specification,% (w / w), which is a unit indicating moisture content, is a meaning of expression of concentration (w / w) by weight percentage. For example, a 10% (w / w) confectionary means that 10 g of water is present in 100 g of confectionary.

In the method of the present invention, chocolate, milk, butter, fresh cream, and the like are added to cocoa obtained by removing cacao butter from cocoa beans or cacao mass obtained from cocoa beans (beans), and sugar, honey, trimoline, maltitol, Sweeteners, such as lactitol, are added and it mixes uniformly. Chocolate is classified into dark chocolate, sweet chocolate, white chocolate, milk chocolate, ganache chocolate, and the like based on the presence or content of cacao mass or cacao butter, the addition of milk or the amount of milk, and the like. Chocolate can be used.

On the other hand, the present inventors increase the citrus rind powder by 2 parts by weight based on the total weight of the chocolate component (that is, when the total weight of the chocolate component is 100 parts by weight), as confirmed in the following examples. When the citrus chocolate confectionery is manufactured using the chocolate to which the citrus rind powder is added in an amount of 20 parts by weight to 20 parts by weight, it is proportional to the amount of citrus rind powder added compared to the case where the citrus fruit confectionery is prepared using the chocolate without the citrus rind powder added. The fragrance was evaluated to be excellent. In particular, even in the case of using a chocolate added with a minimum amount of citrus peel powder (ie 2 parts by weight), it was evaluated as having better aroma than citrus chocolate confectionery prepared by slicing a citrus fruit fruit from which the peel was not removed. This is because the citrus peel is used as a powder because the specific surface area is larger than when the citrus peel itself is used because it has a high odor divergence power.

Since the citrus flavor is excellent when preparing a citrus chocolate confectionery using chocolate with added citrus rind powder, the overall acceptability was evaluated as excellent as compared with the case where a chocolate without citrus rind powder was used.

Therefore, in the method of the present invention, it is preferable that the chocolate of step (c) uses chocolate to which citrus rind powder is added. Here, the citrus rind powder may be obtained by drying and grinding the citrus rind, and when drying the citrus rind, it is preferable that the tangerine rind is made in a vacuum drying manner in order to minimize the destruction of nutrients. The vacuum drying method is as described above.

Citrus peel contains flavonoids such as hesperidin, narirutin, naringin, and eryocitin. It has been reported that the dietary fiber is high and the total dietary fiber is higher in the skin than the flesh (KOREAN J. Food Sci. Technol, 28: 371-377, 1996). In addition, carotenoids, bioflavonoids, and terpenes in citrus peels have been reported to have antihypertensive and blood lipid lowering effects (J. Korean Soc. Food Nutr., 21: 136-142 1992; J. Mutr., 129: 1182-1185 1999; Farmaco, 50: 595-599 1995), and further flavonoid content, antioxidant activity in three citrus samples, citrus whole (citrus fruits), citrus peel and citrus pulp Activity, vitamin content and dietary fiber content were all highest in citrus peel. In addition, citrus peels have been reported to have an excellent anti-obesity activity, as well as an excellent inhibitory activity on the production of malon-dialdehyde, which is produced during maintenance ranching (Korea J. Post-Harvest Sci. Technol, 7: 211-). 217, 2000)

Therefore, when citrus peel is used, not only the aroma of citrus chocolate confectionery is excellent as described above, but also the various functional substances and physiological activities of the citrus peel can be utilized.

On the other hand, as shown in the experimental example below, when the amount of the citrus peel powder added is 16 parts by weight or more, the chocolate coating is crumbly, and the texture is degraded. It seems to be because

Therefore, the citrus peel powder is preferably added to less than 16 parts by weight relative to the total weight of the chocolate component, that is to 14 parts by weight with reference to the examples below.

In addition, as confirmed in the experimental example below, even if citrus rind powder is added, up to 4 parts by weight of citrus flavor is weakly divergent, and thus the overall acceptability was not evaluated.

Therefore, in summary, the most suitable addition amount of citrus peel skin is 6 parts by weight to 14 parts by weight based on the total weight of the chocolate component.

This is because when the citrus peel powder is added in an amount of 6 to 14 parts by weight, the citrus aroma is not properly dissipated, and the citrus peel powder does not weaken the binding capacity of the chocolate coating, and thus the chocolate coating is not broken.

In another aspect, the present invention is excessive to citrus chocolate confectionery obtained by the method for producing citrus chocolate confectionery described above.

Citrus chocolate confectionery of the present invention can be understood as a product coated with a citrus dried flesh slice chocolate, preferably citrus dry flesh slice is coated with a chocolate to which the citrus peel powder is added (that is, citrus flavor is emitted ) Can be understood as a product.

Particularly preferably, the citrus dried pulp slice is coated with citrus rind powder in which the citrus rind powder is added in an amount of less than 16 parts by weight, more preferably 6 to 14 parts by weight, based on the total weight of the chocolate component, so that the binding force of the chocolate coating is increased. As it is not affected by the fragrance, it does not show the crumb characteristics and the citrus scent is appropriately emitted, so it can be understood as a product with excellent overall taste.

Citrus chocolate confectionery of the present invention is not only excellent citrus flavor due to the citrus peel powder due to the citrus peel powder, but also has the effect of containing various functional substances such as flavonoids, vitamins, dietary fiber, and high blood pressure Preventive effect, blood lipid lowering effect, antioxidant activity, obesity inhibitory activity and other functionalities can also be utilized.

As mentioned above, according to this invention, the manufacturing method of a citrus chocolate confectionery and the citrus chocolate confectionery obtained by the method can be provided.

Citrus chocolate confectionery of the present invention has a high content of various functional substances such as flavonoids, vitamins, and dietary fiber while using citrus pulp slice, which is a natural material, as a main ingredient, and prevents hypertension, lowers blood lipid, antioxidant activity, and inhibits obesity. By adding and using citrus peel powder having excellent physiological activity such as to chocolate, the citrus aroma is properly emitted and the citrus flavor is properly emitted, and the palatability is also excellent.

Hereinafter, the present invention will be described with reference to Examples, Comparative Examples, and Experimental Examples. However, the scope of the present invention is not limited to these examples, comparative examples and experimental examples.

< Example > Preparation of citrus chocolate sweets

Example 1 Manufacturing Example 1 of Citrus Chocolate Confectionery

The flesh of the citrus peel was cut to a thickness of 1.5 cm and the slice obtained was dried by a low pressure pressure dryer or a lyophilizer to obtain a dried flesh slice having a moisture content of 10% or less. The dried pulp slice thus obtained was coated with a liquid chocolate at a temperature of 40 ° C., and cooled slowly at room temperature to prepare a citrus chocolate confectionery.

The chocolate is prepared by boiling 10 parts by weight of 100 parts by weight of the fresh cream and 10 parts by weight of sugar based on fresh cream, and then put 150 parts by weight of finely crushed white chocolate to maintain a temperature of about 40 to 45 ° C. to prevent foaming.

<Examples 2 to 11> Production Examples 2 to 11 of citrus chocolate confectionery

To prepare a citrus chocolate confectionery as in <Example 1>, the chocolate coated on the citrus dried flesh slice is 2 to 20 parts by weight based on 100 parts by weight of the citrus peel powder powder (refer to cream, sugar and white chocolate) The one prepared by addition was used. Chocolate added citrus peel powder is prepared in the same manner as in <Example 1>, 2 to 20 based on 100 parts by weight of chocolate ingredients (raw cream, sugar and white chocolate) in a mixture of fresh cream and sugar boiled citrus peel powder Prepared by addition with white chocolate in parts by weight.

Addition amount of citrus peel powder (part by weight) division Addition amount Example 2 2 Example 3 4 Example 4 6 Example 5 8 Example 6 10 Example 7 12 Example 8 14 Example 9 16 Example 10 18 Example 11 20

< Comparative Example > Citrus chocolate sweets

Citrus chocolate confectionery was prepared in the same manner as in <Example 1>, but a citrus chocolate confectionery was prepared using slices obtained by cutting citrus fruits and fruits (citrus fruits containing peels) without peeling off the citrus peel.

< Experimental Example > Sensory Evaluation of Citrus Chocolate Cookies

The taste, aroma, texture, and general preference of the citrus chocolate confectionery produced in each of the above Examples and Comparative Examples were evaluated, and the panel of 20 people was used to explain the purpose of the experiment and a five-point scale method (five points: very good). , 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad).

The results are shown in Table 2 below as mean ± standard deviation.

Sensory evaluation result division flavor incense Texture Comprehensive likelihood Example 1 3.54 ± 0.14 3.12 ± 0.18 3.72 ± 0.17 3.55 ± 0.18 Example 2 3.69 ± 0.18 3.62 ± 0.17 3.75 ± 0.12 3.76 ± 0.06 Example 3 3.71 ± 0.11 3.68 ± 0.12 3.79 ± 0.13 3.81 ± 0.14 Example 4 3.92 ± 0.15 3.89 ± 0.15 3.82 ± 0.18 4.04 ± 0.18 Example 5 4.02 ± 0.19 4.04 ± 0.24 3.81 ± 0.16 4.27 ± 0.16 Example 6 4.13 ± 0.11 4.17 ± 0.13 3.78 ± 0.10 4.52 ± 0.21 Example 7 4.18 ± 0.14 4.28 ± 0.16 3.76 ± 0.13 4.56 ± 0.18 Example 8 4.15 ± 0.13 4.41 ± 0.23 3.78 ± 0.11 4.21 ± 0.13 Example 9 3.93 ± 0.17 4.54 ± 0.11 3.22 ± 0.09 3.85 ± 0.15 Example 10 3.82 ± 0.09 4.62 ± 0.21 3.18 ± 0.16 3.82 ± 0.11 Example 11 3.78 ± 0.14 4.68 ± 0.19 3.12 ± 0.13 3.75 ± 0.16 Comparative Example 3.35 ± 0.18 3.46 ± 0.31 2.68 ± 0.12 3.18 ± 0.24

The results of Table 1 indicate that taste and texture and overall preference of sliced fruit flesh (Examples 1 to 11) were compared to those prepared by slicing citrus fruit fruit from which the skin was not removed (Comparative Example). Were generally highly appreciated. In particular, in the opinions of the panelists after the end of the sensory evaluation, the confectionery (comparative example) manufactured using slices of citrus fruits was evaluated to have a very low texture and a low taste and overall taste. It was judged to be due to hardening by drying.

 In terms of flavor, overall evaluation was higher than the case where the citrus peel powder was added (Examples 2 to 11) compared to the case where the peel powder was not added (Example 1), and this evaluation was proportional to the addition amount of the citrus peel powder Gradually showed excellent tendency. Particularly, when the citrus fruit containing the skin was sliced (comparative example), the citrus peel powder was evaluated higher than the case where the citrus peel was added without the addition of the citrus peel powder in the evaluation of the aroma (Example 1). It was evaluated lower than the case where it was added in this minimum amount (2 parts by weight) (Example 2), which is because the specific surface area is much larger than the case where the powder itself contains the skin itself, so It is understood as a difference.

In the case of the texture prepared by slicing citrus fruit containing the peel (comparative example) was particularly low, and when the slice was prepared only by pulverizing (Examples 1 to 11), the addition amount of the peel powder was 14 parts by weight Up to (Example 8) generally similar results were obtained, but from 16 parts by weight (Examples 9 to 11) were low. The reason for the low evaluation from 16 parts by weight was that the chocolate coating was crumbly when the panelists sought after the end of the sensory evaluation, because when the skin powder was added at least 16 parts by weight, it weakened the binding capacity of the chocolate coating. It seems to be.

In the case of the general preference, the slices of the flesh of the fruit (Examples 2 to 11) were better than those of the citrus fruit and slices containing the skin (Comparative Example), and the skin powder was not added. Overall, the case where the skin powder was added (Examples 2 to 11) was better than the case (Example 1). In particular, 6 to 14 parts by weight (Examples 4 to 8) was better even if the skin powder was added, which, in accordance with the opinion of the panel, not only does the citrus flavor emanate sufficiently (ie 4 Citrus flavor is weakly dissipated when added up to the weight part).

Claims (7)

(A) cutting the peeled citrus fruit flesh to a thickness of 0.5cm to 2.5cm to obtain a slice,
(b) drying the citrus pulp slices to a water content of 10% or less, and
(c) coating the chocolate on the citrus pulp slice, wherein
The chocolate manufacturing method of citrus chocolate confectionery characterized in that it comprises a citrus peel powder.
delete The method of claim 1,
The chocolate is a method of producing a citrus chocolate confectionery, characterized in that containing less than 16 parts by weight citrus rind powder relative to the total weight of the chocolate component.
The method of claim 1,
The chocolate is a method for producing a citrus chocolate confectionery, characterized in that containing less than 14 parts by weight of citrus rind powder relative to the total weight of the chocolate component.
The method of claim 1,
The chocolate is a method for producing a citrus chocolate confectionery, characterized in that the citrus rind powder in an amount of 6 parts by weight or more and 14 parts by weight or less based on the total weight of the chocolate component.
The method of claim 1,
The citrus is Wenzhou mandarin, jinji flavor, Cheonhye flavor, Hallabong, lemon or kumquat manufacturing method of citrus chocolate confectionery characterized in that.
A citrus chocolate confectionery obtained by the method according to any one of claims 1 and 3 to 6.