KR101776794B1 - Sugarless fermented chocolate composition and preparation method thereof - Google Patents

Abstract

The present invention relates to a sugarless fermented chocolate composition and a process for producing the sugarless fermented chocolate composition. The sugar free fermented chocolate composition of the present invention can feel a unique flavor and taste of cacao itself, It is beneficial to the human body because it contains a large amount of polyphenols in the chocolate because it undergoes aging fermentation process.

Description

Sugarless fermented chocolate composition and preparation method thereof < RTI ID = 0.0 >

The present invention relates to a sugarless fermented chocolate composition and a process for its preparation, and more particularly to a fermented chocolate composition which does not contain sugar components and a process for its production.

Chocolate is cakes made by adding milk, butter, sugar, spices and the like to cocoa. Chocolate is free of processing mold, so various ingredients other than cocoa can be mixed, and the kinds are various.

For example, Korean Patent No. 705,651 discloses that 5-10 wt% of chrysanthemum powder; 10-15% by weight of almonds or peanuts; And 75 to 85% by weight of chocolate. The chungkukjang powder is prepared by sorting, washing, immersing and growing soybeans, inoculating Bacillus inoculated with soybeans, fermenting the mixture with wood vinegar, adding edible charcoal, Dried and pulverized using a crusher to provide a chocolate composition, thereby making it possible to easily and easily ingest the nutritional components of the cheonggukjang by making nutritious chocolates and expanding the application field of chonggukjang. ≪ / RTI >

Korean Patent Laid-Open Publication No. 2011-0059066 discloses a method in which garlic shells and endothelium are removed, heat-treated at 70 to 90 ° C for 20 to 60 hours, matured at 30 to 50 ° C for 300 to 460 hours at a humidity of 50 to 95% A black garlic manufacturing process for producing fermented aged garlic by supplying moisture at ~ 70 ° C for 40 to 70 hours and drying at a moisture content of 14 to 60%; The pieces of garlic of the black garlic produced by the above-described process of producing the black garlic are directly put into a selected solution of dark chocolate, milk chocolate and white chocolate at 25 to 35 ° C to solidify the chocolate husk and then dried for 3 hours at 10 ° C or less. And a molding process.

Korean Patent Laid-Open Publication No. 2014-0029903 discloses a method for removing garlic, which comprises peeling off the husk of whole garlic, washing the garlic by dipping the garlic in water after peeling the husk of the garlic, washing the washed garlic in boiling water at 100 ° C for 5 to 15 minutes A step of blending and a step of fermenting raw garlic with carbon and a nitrogen source at 20 ° C to 30 ° C at room temperature for 10 days to 30 days The garlic which has been subjected to the above-mentioned blending step or lactic acid fermented garlic is heated at -40 ° C to -70 ° C for 15 to 25 hours A method for producing lactic acid bacteria, comprising the steps of: a quick lyophilization step of rapidly freezing and drying; a garlic forming step of grinding garlic having been subjected to the rapid lyophilization step and processing the lactic acid bacteria into a predetermined size; Lyophilizing step for lyophilizing at 30 ° C to -45 ° C for 24 hours to 60 hours and lyophilizing the lactic acid bacteria lyophilized in the lyophilization step A chocolate mixing step of mixing 1 part by weight to 10 parts by weight with respect to 100 parts by weight of the chocolate; and a chocolate coating step of coating the chocolate mixed in the chocolate mixing step on the molded garlic produced in the garlic forming step, And a sugar solution coating step of coating the sugar solution prepared in the sugar solution preparation step on the chocolate garlic produced in the chocolate coating step, wherein the sugar solution is coated on the outer surface of the garlic chocolate, And a manufacturing method thereof.

Korean Patent Publication No. 2010-0110302 discloses acidified red cocoa products and ingredients such as acidified red cocoa bean nip, red cocoa liquid, and red cocoa powder.

Korean Patent Publication No. 2007-0089932 discloses a novel means and method for controlling the content of cocoa and milk for the production of edible oil-in-water suspensions and, optionally, drying said suspensions to reduce water or water activity levels Lt; / RTI >

However, none of the above documents disclose the non-fermented chocolate and the manufacturing method thereof. Development of products with improved symbolic aspects including nutrition, texture and taste that can substitute for existing chocolates in accordance with the improvement of income level, diversification of life style, diversification of preferences and increase of interest in health .

Korean Registered Patent No. 705,651 Korean Patent Publication No. 2011-0059066 Korean Patent Publication No. 2014-0029903 Korean Patent Publication No. 2010-0110302 Korean Patent Publication No. 2007-0089932

The present invention aims to provide a fermented chocolate composition which does not contain sugar components and a process for producing the fermented chocolate composition.

(A) mixing 90 to 99 parts by weight of cacao mass with 1 to 10 parts by weight of dark cacao enzyme to prepare a blending paste; (b) first aging the blending paste at 1 to 10 占 폚; And (c) secondarily aging the blending paste at room temperature for 12 hours or more.

The present invention also provides a process for preparing a chocolate-free fermented chocolate composition, characterized in that in step (a) 96 to 98 parts by weight of cacao mass and 2 to 4 parts by weight of dark cacao enzyme are mixed.

 The present invention also relates to a method for preparing a chocolate-free fermented chocolate composition, characterized in that in step (b) the blending paste is aged at 2-8 캜 for at least 12 hours and in step (c) the blending paste is aged at 15-35 캜 for at least one day Of the present invention.

The present invention provides a non-fermented chocolate composition prepared by the above method.

Since the sugarless fermented chocolate composition according to the present invention does not feel a sweet taste, the inherent flavor and taste of the cacao itself can be felt more strongly, the effect of improving the texture is exhibited, and the fermented chocolate is subjected to a fermentation fermentation process. It contains a large amount of ingredients, which is beneficial to the human body.

FIG. 1 shows a process for producing a chocolate-free fermented milk according to the present invention.

The present invention relates to a fermented fermented chocolate composition having an artificial saccharide content of 0%, and more particularly, to a chocolate composition fermented with a dark cacao enzyme using a 100% pure cacao mass as a base, and a process for producing the fermented chocolate composition.

Hereinafter, the present invention will be described in more detail.

(A) mixing 90 to 99 parts by weight of cacao mass with 1 to 10 parts by weight of dark cacao enzyme to prepare a blending paste; (b) first aging the blending paste at 1 to 10 占 폚; And (c) secondarily aging the blending paste at room temperature.

In one embodiment of the present invention, the dark cacao enzyme refers to an enzyme described in the prior patent (see Korean Patent No. 1,303,459) by the inventors of the present invention, and the specific production process is as follows:

One liter of purified water was inoculated with 5% by weight of yeast extracted from sake, and cultured in an environment of 37 ° C and 120% humidity for 48 hours to prepare a primary species.

The Korean rice gruel sucks the rice, which is called "rice", with a high rice gruel, and it forms a lump like a gruel. The lump of the rice is wrapped in beef wrapper and inverted every other day, allowing it to ferment at 37 ℃ for 4 ~ 7 days. Fermented yeast is grinded and used. The prepared yeast is saccharified at 60 ° C for 72 hours by adding 4 liters of water to 1 kg of yeast before use. 0.2% by weight of saccharified nuruk is added to the primary species and cultured at 37 캜 for 48 hours to prepare a second parent species. The pH is checked using a pH paper during the incubation period and the pH is maintained at 5-6 by adding 2% by weight of saline. Next, 10% by weight of rice flour is added to the secondary species and cultured at 37 ° C for 48 hours. Then, 0.1% by weight of acetic acid was added to the grain fermentation product and fermented at 25 DEG C for 72 hours. Acetic acid bacteria are produced by natural fermentation in addition to juice containing bokbunja. The broth juice is prepared by extruding broodstock and mixing it with 100 ml of jujube juice and 50 g of bokbunja, followed by natural fermentation at 30 ℃ for 5 days. Acetic acid bacteria are extracted from the acetic acid bacteria three times by using a burr. Thus, yeast, yeast, and acetic acid bacteria can be used to produce grain fermentations, which are referred to herein as "dark cacao enzymes ".

In one embodiment of the present invention, 96 to 98 parts by weight of cacao mass and 2 to 4 parts by weight of dark cacao enzyme are mixed in the step (a), more specifically, about 97 parts by weight of cacao mass and 10 parts by weight of dark cacao enzyme About 3 parts by weight.

 In one embodiment according to the present invention, the blending paste is aged at 2 to 8 DEG C for at least 12 hours in the step (b), and the blending paste is aged at 15 to 35 DEG C for at least one day in the step (c) , More specifically, in step (b), the blending paste is aged at 3 to 7 캜 for 12 hours or more, and in step (c), the blending paste is aged at 20 to 25 캜 for at least 1 day, Day, more than 5 days, more than 6 days, more than 7 days, more than 2 weeks, more than 3 weeks, more than 4 weeks.

In another aspect of the present invention, there is provided a non-fermented chocolate composition produced by the above method.

In one embodiment of the present invention, the non-fermented chocolate composition according to the present invention contains a large amount of polyphenols. Polyphenols are compounds that have two or more hydroxyl groups and are known to exhibit antioxidant properties.

In one aspect of the present invention, there is provided a non-fermented chocolate product made using the non-fermented chocolate composition according to the present invention. The chocolate composition of the present invention may contain additional ingredients such as cocoa butter and other natural cream, other red ginseng, brambles, ranch-type aged cheese, etc., for formulation into a chocolate product. These products include milk chocolate products, dark chocolate products, chocolate flavored products, chocolate confectionery, beverages, chocolate beverages, chocolate flavored drinks, dairy products, yogurt, dietary supplements, chocolate coated products, low fat chocolate products or sugar free cocoa products. But is not limited to.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Experimental Examples. However, the scope of the present invention is not limited by the following Examples.

Example 1. Preparation of chocolate without fermentation

The cacao mass extracted from cacao bean (a part of cacao paste) was melted and stirred. After sufficiently stirring, 97 g of cacao mass (a part of cacao paste) and 3 g of dark cacao enzyme were mixed and blended. The obtained blending paste was first aged at 5 캜 for 12 hours. The mixture was molded into a shape frame, and then subjected to a secondary aging process at room temperature for 3 days to prepare chocolate without sugar.

Example 2. Preparation of chocolate without fermentation

The cacao mass extracted from cacao bean (a part of cacao paste) was melted and stirred. After sufficiently stirring, 98 g of cacao mass (a part of cacao paste) and 2 g of dark cacao enzyme were mixed and blended. The obtained blending paste was first aged at 5 캜 for 12 hours. The mixture was molded into a shape frame, and then subjected to a secondary aging process at room temperature for 3 days to prepare chocolate without sugar.

Example 3. Preparation of chocolate without fermentation

The cacao mass extracted from cacao bean (a part of cacao paste) was melted and stirred. After sufficiently stirring, 96 g of cacao mass (a part of cacao paste) and 4 g of dark cacao enzyme were mixed and blended. The obtained blending paste was first aged at 5 캜 for 12 hours. The mixture was molded into a shape frame, and then subjected to a secondary aging process at room temperature for 3 days to prepare chocolate without sugar.

Comparative Example 1: Preparation of amber chocolate

The chocolate was prepared according to the procedure of Example 1, except that the chocolate was prepared without first aging and second aging.

Comparative Example 2: Preparation of amber chocolate

The chocolate was prepared according to the procedure of Example 1, but the chocolate was prepared through the first aging process.

Comparative Example 3: Preparation of amber chocolate

The chocolate was prepared according to the procedure of Example 1, except that the first aging process was omitted and the chocolate was prepared only through the second aging process.

Comparative Example 4. Preparation of amber chocolate

Chocolate was prepared according to the procedure of Example 1 except that the dark cacao enzyme was not used and 100 g of cacao mass was firstly aged and second aged to prepare chocolate.

EXPERIMENTAL EXAMPLE 1

The sensory evaluations were conducted to determine the degree of sugar content after consuming the unmodified fermented chocolate prepared in Example 1 for each of the ordinary adult males and females. The sensation of sugar content is strong, the sensation of sugar content is weak, and the sugar content is not sensed at all. The evaluation results are shown in Table 1 below.

gender personnel Strong sense of sugar content Feeling weak in sugar content I do not feel sugar content at all man 50 people 0 5 45 Woman 50 people 0 3 47

Experimental Example 2. Sensory Evaluation

The taste, smell and texture (including feeling in the mouth) of the unshaven chocolate of Example 1 and Comparative Examples 1, 2, 3 and 4 were evaluated for each of the general adult men and women, Were evaluated. The evaluation items were divided into excellent (5 points), good (4 points), normal (3 points), poor (2 points), and very poor (1 point) The experimental results are shown in Table 2 below:

flavor incense Texture Example 1 4.5 4.8 4.6 Comparative Example 1 2.2 4.0 3.1 Comparative Example 2 3.6 4.3 3.4 Comparative Example 3 3.9 4.1 3.2 Comparative Example 4 3.5 3.8 3.4

As can be seen from the results in Table 2, there was no significant difference in flavor when the first or second aging process was not performed, but the score was significantly lower in terms of taste and texture. In addition, when dark cacao enzymes were not fermented by aging (Comparative Example 4), they were found to have an average degree of preference in terms of taste, flavor and texture.

Claims (4)

(a) mixing 96 to 98 parts by weight of cacao mass with 2 to 4 parts by weight of a fermented cereal fermented with yeast, leaven and acetic acid to prepare a blending paste;
(b) first aging the blending paste at 2 to 8 占 폚 for 12 hours or more; And
(c) secondarily aging the blending paste at 15 to 35 DEG C for at least one day.

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