KR102268544B1 - method ofpreparing chocolate composition with processibliity - Google Patents

Abstract

The present invention relates to chocolate containing allulose and a method for producing the same, and more particularly, to a chocolate composition having reduced sugar added to chocolate, masking only the bitterness of chocolate by allulose, and excellent emulsion stability, and a method for preparing the same will do

Description

Method of producing a chocolate composition with improved processability {method ofpreparing chocolate composition with processibliity}

The present invention relates to chocolate containing allulose and a method for manufacturing the same, and more particularly, to a chocolate composition having reduced sugar added to chocolate, masking the bitter taste of chocolate with allulose, and excellent emulsion stability, and a method for manufacturing the same will do

Chocolate is a generic term for confectionery made by adding milk, butter, sugar, and flavorings to cacao dough. Due to the characteristics of the product itself, it is eaten as a snack or dessert, but it is combined with its sweetness and other characteristics to make desserts, confectionery, and baking. It has been used in various ways since ancient times as a raw material. Conventional chocolate contains a large amount of oils and fats such as coconut butter, and thus has a high calorie, as well as a large amount of sugar as a sugar, so it has high calories and low fluidity. In addition, as interest in low-calorie and health has increased recently, products with a lower content of sugars and/or dairy products with a high cacao solid content, including cacao mass and cacao butter, are being launched. However, the use of sugar increases due to the bitter taste of chocolate, and consumers There is a problem that the degree of preference is low.

Sucrose has been the standard for sweeteners since the early days of the chocolate industry. Its organoleptic and technical characteristics make sucrose particularly suitable for this type of confectionery product. On the other hand, his nutritional properties can be criticized. In fact, sucrose has a calorific value of 4 kcal/g, which makes chocolate, in which sucrose an essential component of its essential importance, a high calorific value. Moreover, sugar is absolutely contraindicated in diabetes, because sugar consists of glucose and is rapidly assimilated by the body, which can cause severe hyperglycemia in diabetic patients. Sucrose can cause tooth decay because it can be fermented by commensal bacteria in the oral cavity and converted to caustic acids.

In order to overcome these drawbacks, the idea of replacing sucrose in chocolate with polyols was developed. These polyols include hydrogenated monosaccharides such as sorbitol, mannitol, xylitol, erythritol, or maltitol, lactitol, hydrogenated isomaltulose (1,6-glucopyranosylsorbitol and 1,6-glucopyranosylmannitol). of hydrogenated disaccharides). In the pure state, these polyols have no reducing power and are not fermented to acids by the oral flora. Thus, they allow the production of non-corrosive chocolate as long as the other ingredients do not provide fermentable sugar. In the case of milk chocolate and white chocolate, milk can be substituted with a lactose-free milk ingredient to ensure this low tooth decay. Polyols are metabolized slowly and do not cause a sharp rise in blood sugar levels after ingestion. As a result, they are often recommended in the diet of diabetic patients. In addition, their caloric value is evaluated at an average of 2.4 kcal/g (10.0 KJ/g), which is about 60% of sugar.

Allulose is an epimer of fructose carbon 3, has a sweetness equivalent to 70% of fructose, and is a functional sugar that controls blood sugar, prevents tooth decay, and inhibits fat synthesis in the liver. Sugar alcohols, which are often used as sugar substitute sweeteners, have side effects such as diarrhea when consumed in a certain amount or more, but allulose has no known side effects. Therefore, interest in allulose as a sweetener is increasing.

However, when allulose is added to a normal chocolate manufacturing process, entanglement occurs in the conching process and the conching process cannot be performed, making it difficult to manufacture chocolate. It is useful for reducing saccharides as non-fermentable saccharides in chocolate compositions. It is necessary to solve a difficult problem in chocolate application.

It is an object of the present invention to provide a chocolate composition having reduced sugar added to chocolate, masking only the bitterness of chocolate by allulose, and excellent emulsion stability, and a method for producing the same.

Another object of the present invention is to provide allulose-containing chocolate and a method of manufacturing the same, which solves the problem that the conching process cannot be performed due to entanglement in the conching process, which makes it difficult to manufacture the chocolate itself.

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

The chocolate composition according to the present invention may include cacao mass, cacao butter, sugar and allulose, and may additionally include dairy products.

In the present specification, chocolate is intended to include all foods containing chocolate described above, and includes chocolate, semi-chocolate, and chocolate processed products in food processing. Despite the classification in food processing, milk chocolate as used herein means including dairy products and cacao raw materials, and is intended to broadly include milk chocolate, family milk chocolate, and white chocolate. Also, dark chocolate means chocolate products that do not contain dairy products.

According to the Food Code, chocolates are cacao mass, cacao butter, cacao powder, etc. obtained from the fruit of Theobroma cacao, or dark chocolate, sweet chocolate, milk chocolate, family processed by adding food or food additives to it. Milk chocolate, white chocolate, semi-chocolate and chocolate products.

In the present specification, chocolate is intended to include all foods containing chocolate described above, and includes chocolate, semi-chocolate, and chocolate processed products in food processing. Despite the classification in food processing, milk chocolate as used herein means including dairy products and cacao raw materials, and is intended to broadly include milk chocolate, family milk chocolate, and white chocolate. Also, dark chocolate means chocolate products that do not contain dairy products.

The chocolate composition according to the present invention includes processed cacao products, and may include, for example, cacao mass, cacao butter, and cacao powder, preferably cacao mass and cacao butter. In food processing, the cacao solid content refers to the content of cacao mass, cacao butter and cacao powder.

The cacao mass refers to a product obtained by peeling and pulverizing cacao beans after roasting, and cacao butter refers to fat obtained by pressing or solvent extraction after peeling cacao beans, and may have an iodine number of 33 to 42. Cacao powder refers to the powdered mass from which the fat is removed by roasting the cacao fruit and then peeling it. The cacao mass and cacao butter can be applied to the present invention without any particular limitation as long as they are manufactured from conventional processed cacao products.

The cacao butter may be used by substituting a part or the whole with cacao butter substitute (CBE), and the cacao butter substitute fat and oil substitute for cocoa butter contains triglycerides of POS and SOS in a weight ratio of 1:1 to 2:1 characterized in that "POS" is a triglyceride in which oleic acid is located at sn-2 position, palmitic acid and stearic acid at sn-1,3 position, respectively; Or it means a triglyceride in which stearic acid and palmitic acid are located. As used herein, the term “SOS” refers to a triglyceride in which oleic acid is positioned at the sn-2 position of the triglyceride and stearic acid is positioned at the sn-1,3 position, respectively. The cocoa butter replacement fat is similar to the triglyceride composition of cocoa butter with a high POS content, so it shows a SFC (Solid Fat Content) curve with a steep slope unique to cocoa butter, so it melts in the mouth and is not hard. It can be used as a replacement fat for cocoa butter with a soft texture. Detailed description of the cacao butter substitute is described in detail in Korean Patent No. 10-1314683.

Chocolate composition according to the present invention, based on 100 parts by weight of the solid content of the total chocolate composition, the cacao mass may include 5 to 95 parts by weight, preferably 10 to 85 parts by weight. In addition, the cacao butter may include 5 to 50 parts by weight, preferably 7 to 45 parts by weight, based on 100 parts by weight of the total chocolate composition.

In one embodiment of the present invention, in the case of the dark chocolate composition, based on 100 parts by weight of the solid content of the chocolate composition, the cacao mass may be included in an amount of 5 to 95 parts by weight, preferably 30 to 85 parts by weight, and the cacao butter is 5 to 95 parts by weight. 50 parts by weight, preferably 7 to 40 parts by weight may be included.

In one embodiment of the present invention, in the case of a milk chocolate composition, based on 100 parts by weight of the solid content of the total chocolate composition, the cacao mass may be included in an amount of 5 to 95 parts by weight, preferably 7 to 40 parts by weight, and cacao butter or a substitute thereof Oil and fat may be included in an amount of 5 to 50 parts by weight, preferably 10 to 35 parts by weight.

The chocolate composition according to the present invention includes an emulsifier, and may be included in an amount of 0.01 to 3 parts by weight, preferably 0.05 to 2 parts by weight, based on 100 parts by weight of the solid content of the total chocolate composition.

The emulsifier applicable to the present invention may include at least one selected from the group consisting of an emulsifier having a hydrophile-lipophile-balance (HLB) value of 0 to 6 as a hydrophobic emulsifier. Specific examples of the emulsifier include an emulsifier having an HLB of 6 or less, and may be monoglycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin polyricinolate, and the fatty acid is a fatty acid having 10 to 18 carbon atoms, preferably a fatty acid having 16 to 18 carbon atoms. to be. The emulsifier is specifically monoglyceride and diglyceride (MD), sorbitan monostearate (SMS), sorbitan tristearate (STS), polyglycerol ester (PGE), lactic acid ester of monoglyceride and disglyceride ( LMD), phosphate esters of monoglycerides and diglycerides (PMD), diacetyl tartaric acid esters of monoglycerides (DATEM), and lecithin may be used, and the lecithin includes endothelial lecithin and egg yolk lecithin, Preferably, it is soybean lecithin, the glycerin fatty acid ester may be monoglycerine stearate, and the sorbitan fatty acid ester may be sorbitanoleic acid ester and sorbitan stearic acid ester.

The chocolate composition according to the present invention may further include dairy powder for the production of milk chocolate, and the dairy powder is a group consisting of skim milk powder, whole milk powder, demineralized whey powder, lactose, whey powder, cream powder, and buttermilk powder. It may be one or more selected from. The dairy powder may be included in an amount of 5 to 50 parts by weight, preferably 10 to 45 parts by weight, based on 100 parts by weight of the solid content of the total chocolate composition.

The chocolate composition according to the present invention may further include a quality improving agent such as a cocoa butter improver (CBI) for the production of chocolate.

The chocolate composition according to the present invention may further include cacao powder.

In one embodiment of the present invention, when the chocolate according to the present invention is dark chocolate without dairy products, based on 100 parts by weight of the solid content of the total chocolate composition, based on 100 parts by weight of the solid content of the chocolate composition, the cacao mass is 5 to 95 parts by weight, cocoa butter may include 5 to 50 parts by weight, 0.01 to 3 parts by weight of an emulsifier, and 2 to 50 parts by weight of allulose.

In a specific example, when the chocolate according to the present invention is milk chocolate containing dairy products, based on 100 parts by weight of the solid content of the total chocolate composition, 5 to 95 parts by weight of cacao mass, and 5 parts by weight of cacao butter or CBE to 50 parts by weight, 0.01 to 3 parts by weight, 2 to 50 parts by weight of allulose, and 5 to 50 parts by weight of dairy powder.

The chocolate composition according to the present invention may include saccharides, and the saccharides may be allulose or may further include one or more other monosaccharides or disaccharides in addition to allulose. Accordingly, some or all of sugars such as sugar used in conventional chocolate production are replaced with allulose to solve the calorie problem due to the content of high sugars and/or dairy products, and in the case of chocolate with reduced sugar, consumers It is possible to solve the problem of low preference of

However, conventionally, in the case of manufacturing chocolate using sugar, the conching process is usually performed at a temperature of 80 ° C. However, the composition in which some or all of the sugar is replaced with allulose is subjected to conching under the same process conditions as sugar. In this case, there is a problem in that the conching process cannot be performed due to the occurrence of entanglement, so that it is difficult to manufacture the chocolate itself, so it is necessary to solve the difficult problem in applying the chocolate.

The chocolate composition containing allulose according to the present invention contains allulose in a certain amount to solve the calorie problem, and in the case of chocolate with reduced sugar, it solves the low preference of consumers due to the bitter taste, and the conching process is performed in a specific temperature range This improves or solves the difficult problem of applying allulose to the chocolate process.

Based on 100 parts by weight of the solid content of the total chocolate composition, the allulose may be included in an amount of 2 to 50 parts by weight, preferably 7 to 45 parts by weight, and additionally one or more saccharides selected from the group consisting of sugar and glucose. In the case of including, it may include a slightly reduced content of allulose.

When an additional sweetener is added in addition to allulose in the composition for preparing a spread according to the present invention, one or more sugars selected from the group consisting of sugar and glucose are completely replaced with allulose so that these sugars are not included, or a part of the sugars By substituting with allulose, some of the total sugars included in the composition for preparing a spread may be used as allulose, and the other portion may be included as the sugar or glucose. Additional sugars other than allulose may be included in an amount of 1 to 30 parts by weight based on 100 parts by weight of the solid content of the total chocolate composition.

Allulose contained in the cream composition according to the present invention may be allulose syrup, allulose powder, or a solution prepared in various concentrations using the same. Allulose may include, in addition to allulose, saccharides greater than or equal to glucose, fructose, and disaccharide.

Allulose can be carried out by chemical synthesis or a biological method using an allulose epimerase, and preferably, it can be prepared by a biological method, for example, a microorganism or an enzyme reaction. For example, the allulose is a mixed sugar or one obtained therefrom, and the mixed sugar is an allulose epimerase, the cells of the strain producing the enzyme, the culture of the strain, the lysate of the strain, and the lysate or It may be a mixed sugar prepared by reacting a composition for producing allulose comprising at least one selected from the group consisting of extracts of a culture with a fructose-containing raw material or one obtained therefrom.

The allulose may be used alone or may be a mixed sugar containing additional other saccharides, and examples of the mixed sugar may contain 1 to 99.9 parts by weight of allulose based on 100 parts by weight of solid content of the total mixed sugar, and additionally It may further include one or more selected from the group consisting of fructose, glucose, and oligosaccharides. Specific examples of the allulose-containing mixed sugar include 2 to 55 parts by weight of allulose, 30 to 80 parts by weight of fructose and 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar. and may not contain oligosaccharides. The allulose, fructose and glucose are preferably all form D-isomers.

Allulose syrup may be obtained through separation, retention and concentration processes from the mixed sugar. In an embodiment of the present invention, the allulose syrup that has undergone the separation and purification process has an electrical conductivity of 1 to 50 μS/cm, is a colorless or pale yellow liquid with sweetness, and may be an allulose syrup containing 10% by weight or more of allulose. .

As an example for the production of allulose of the present invention, an expression system capable of producing an allulose epimerase with high expression rate and stability, a GRAS (Generally recognized as safe) microorganism using the same, and microorganisms and enzymes using the expression system Methods for producing allulose, including those, are described in detail in Korean Patent Registration Nos. 10-1318422 and 10-1656063.

An embodiment of the present invention prepares a method for producing a chocolate composition containing allulose. A specific example of the chocolate manufacturing process according to the present invention is,

(A) providing cacao mass, cacao butter and sugar;

(B) performing primary conching in a conching machine at a temperature of 45 to 60° C. to obtain a primary conch in which allulose is uniformly dispersed, and secondary conching by adding an emulsifier to the primary conch, and

(C) tempering (Tempering) and comprising the step of molding.

Hereinafter, each step of the manufacturing method will be described in detail.

(A) Step of providing cacao mass, cacao butter and sugar

In one embodiment, (A) the step of providing cacao mass, cacao butter and sugar, (A-1) may be performed while performing conching in a conching machine, in this case, cacao mass and cacao at a temperature of 70 to 80 ° C. It is performed as a process of mixing sugars after melting butter to prepare cacao paste, and a refining process is not performed.

Specifically, the step of (A) providing cacao mass, cacao butter, and sugar is to melt the cacao mass and cacao butter at a temperature of 70 to 80 ° C. while conching in a conching machine to prepare a cacao paste, and to prepare the cacao paste. Cooling to 50 to 60 ℃ may be carried out in the step of mixing the sugar powder. The steps of providing the cacao mass, cacao butter and sugars, obtaining the first conching product, and the second conching may be sequentially performed while performing the conching process in a conching machine.

In the case of performing step (A) in the above method, the method for manufacturing chocolate according to the present invention (A-1) melts cacao mass and cacao butter at a temperature of 70 to 80° C. while performing conching in a conching machine preparing a paste, cooling the cacao paste to 50 to 60° C. and mixing the sugar powder;

(B) first conching in a conching machine under a temperature condition of 45 to 60° C. to obtain a first conching product in which allulose is uniformly dispersed, and secondary conching by adding an emulsifier to the first conching product; and

(C) may include the step of tempering (Tempering) and molding.

The conching machine relates to a conching device for cacao, and performs a function of pulverizing and pulverizing cacao endosperm, as well as heating the pulverized cacaon powder during the pulverization process to promote oxidation of proteins contained in cacao.

In another embodiment, A) the step of providing cacao mass, cacao butter and sugars includes (A-2) melting cacao mass and cacao butter at a temperature of 40 to 60° C. to mix sugars, and refining the mixture (refining) treatment may be performed to prepare a refining mixture on flakes. When performing step (A) in this process, it is performed including the refining process.

The refining is a process of reducing the particle size to less than 25 micrometers by rolling the paste obtained from the mixing step between steel rollers. This process transforms the initial paste into a fine powder that is hygroscopic and can trap ambient odors.

In the case of performing step (A) in the above method, the method for producing chocolate according to the present invention is (A-2) melting cacao mass and cacao butter at a temperature of 40 to 60 ° C., mixing sugar powder, and refining the mixture. It may be carried out as a step of preparing a refining mixture on flakes by performing a refining process by putting it into a machine.

In an embodiment of the present invention, when milk chocolate is prepared by adding dairy powder, the dairy powder may be added and mixed in the step of mixing the sugar powder.

Specifically, in the case of producing milk chocolate, (A-1) cacao mass and cacao butter are melted while conching at a temperature of 70 to 80° C. to prepare a cacao paste, and the cacao paste is cooled to a cacao paste at 50 to 60° C. or (A-2) mixing cacao mass, cacao butter, sugar and dairy powder at a temperature of 40 to 60° C., and refining the mixture. to prepare a refining mixture on flakes.

(B) Primary conching and secondary conching Steps to perform

After performing the step of providing cacao mass, cacao butter and sugar in (A), in order to prepare the allulose-containing chocolate composition according to the present invention, primary conching was performed in a conching machine at a temperature of 45 to 60° C. A step of obtaining a first conch material in which allulose is uniformly dispersed and a step of second conching by adding an emulsifier to the first conch material may be performed.

The temperature in the first and second conching steps may be in the range of 45 to 60 °C. When the temperature is out of the above temperature range, entanglement of allulose occurs, resulting in non-uniform dispersion, and consequently, it is difficult to completely perform the conching process.

The stirring speed and treatment time of the conching process may be performed according to a general conching process and are not particularly limited. Conching is an essential process for changing the taste and improving the physical properties of chocolate, and can be continued for several hours to several days. The taste of chocolate is revealed during the conching process.

In the second conching step by adding the emulsifier, an emulsifier is added to the chocolate several hours before conching is finished to further outline these properties. The emulsifier is preferably added in a liquid phase. The emulsifier coats the sugar particles and emulsifies the remaining traces of water, giving the chocolate excellent flow properties essential for the subsequent molding step.

(C) Tempering and molding

After the (B) conching process is completed, a tempering process and a forming process may be performed, and a process of selectively cooling and packaging may be additionally performed.

Tempering of chocolate is a process to crystallize cacao butter into a stable form. Molding is a process in which chocolate is shaped, for example, in the form of tablets or a specific shape. During the cooling step, the fatty material solidifies into a stable form by crystallization if the tampering process is well performed. The tempering and molding process may be performed according to general process conditions, such as treatment conditions and time, and is not particularly limited.

Chocolate may be in the form of a dense solid that is not hollow or in the form of a filling that is filled with something else. There are also so-called cover chocolates for coating the surface of products such as cakes, cereal bars and fruit caddies.

The chocolate composition of the present invention may be prepared by further adding one or more selected from the group consisting of flavorings, alcohol, wine, fruit juice, nuts, and oligosaccharides. The fragrance is not particularly limited as long as it can be used as a food additive, and the fragrance is preferably added in a liquid form, and may be added in the second conching process. The fragrance may be added in an amount of 0.0005 to 2 parts by weight, for example, 0.001 to 1.5 parts by weight, based on 100 parts by weight of the solid content of the chocolate composition.

The present invention relates to chocolate containing allulose and a method for producing the same, and an object of the present invention is to provide a chocolate composition having reduced sugar added to chocolate, masking only the bitterness of chocolate by allulose and excellent emulsion stability. have.

1 is a photograph of milk chocolate prepared according to Examples 2 and 3 and milk chocolate prepared according to Comparative Example 3 of the present invention.
2 is a crystal analysis photograph of milk chocolate prepared according to Examples 2 and 3 of the present invention and milk chocolate prepared according to Comparative Example 3. FIG.
3 is a micrograph at 100 times magnification and a micrograph at 200 times magnification of milk chocolate in which the conching temperature is not adjusted according to Comparative Example 4. Referring to FIG.
4 is a photograph showing the crystal shape of an allulose powder according to an Example according to Test Example 2. FIG.
5 is a photograph showing the crystal shape of the sugar powder according to Test Example 2.
6 is a photograph showing the melting point test results of sugar and allulose according to Test Example 2.
7 is a photograph showing the melting point test result of allulose according to Test Example 2.
8 is a graph showing the results of DSC analysis of allulose according to Test Example 2.
9 is a graph showing sensory evaluation and results of dark chocolate according to an embodiment of the present invention.
10 is a graph showing sensory evaluation and results of milk chocolate according to an embodiment of the present invention.
11 is a photograph of a paste in which entanglement occurred in the chocolate composition prepared according to Comparative Example 4.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

manufacturing example One: of allulose Produce

Allulose was prepared from the fructose substrate by the biological method substantially the same as the preparation method described in Korean Patent No. 10-16173797.

Specifically, by introducing the coding gene (DPE gene; Gene bank: EDS06411.1) of the allulose epimerase derived from Clostridium scindens ATCC 35704 into the recombinant vector (pCES_sodCDPE), the prepared recombinant The vector (pCES_sodCDPE) plasmid was transformed into Corynebacterium glutaricum using electroporation. Beads containing the transformed Corynebacterium glutaricum cells were prepared and filled in an immobilization reaction column, and from 40 Brix of 95 wt% fructose, glucose:fructose:allulose:oligosaccharide = 6:67:25:2 Phosphorus 24-26 (w/w)% allulose syrup was obtained.

In order to remove impurities such as colored and ionic components, the allulose syrup is placed in a column at room temperature filled with a cation exchange resin, an anion exchange resin, and a resin mixed with cation and anion exchange resin 2 times (1~ After desalting by passing the liquid through at a volume rate of 2 times), a high purity allulose solution was obtained by chromatography filled with a ^{calcium (Ca 2 + ) type ion exchange resin.} The high-purity allulose syrup was concentrated to a concentration of 82Bx and cooled slowly from a temperature of 35°C to a supersaturated state to a temperature of 10°C to form crystals. At this time, without adding allulose seed crystals, the allulose crystals obtained in the crystallization step were recovered by removing the mother liquor by centrifugal dehydration, washing the crystals with cooling water, and drying them.

Example One. dark chocolate manufacturing

In this embodiment, dark chocolate was prepared without a refining process according to the bean to bar chocolate manufacturing method. Specifically, cacao beans, which have undergone fermentation and drying processes, were roasted at 132° C. for 30 minutes, the outer shell was removed, and then pulverized using a miller or a roller to prepare cacao mass. It was prepared by grinding sugar and allulose crystal powder.

Cacao mass and cacao butter were mixed, put into a conching machine, and a conching process was performed at 75° C. to prepare a paste type from solid cacao nibs. At this time, pulverized sugar and allulose powder are put in, the first conching process is performed at a temperature condition of 55° C., and the emulsifier and fragrance liquid are prepared and added, and the second conching process is performed until the final conching process is carried out for about 72 hours. was finished. After the conching was completed, the compound was tempered, poured into a plate-shaped mold, cooled in a cooling chamber at 10° C. for 10 minutes, and then removed from the mold and completed. The ingredients and contents for preparing the chocolate of Example 1 are shown in Table 1 below.

Category (wt%) Comparative Example 1 Comparative Example 2 Example 1 cacao mass 63.12 81.00 63.12 cacao butter 9.02 4.50 9.02 sugar powder 27.05 13.50 0.00 Allulose (powder) 0.00 0.00 27.05 Soy Lecithin 0.72 0.90 0.72 natural vanilla bean 0.09 0.10 0.09 Sum 100.0 100.0 100.0

comparative example 1 and 2. Using sugar dark chocolate manufacturing

In Comparative Example 1, the dark chocolate was prepared in substantially the same manner as in Example 1, except that the total amount of sugar powder was used instead of 27.05 wt% of the allulose powder used in Example 1, and the content of soybean lecithin was changed. .

In Comparative Example 2, it was prepared in substantially the same manner as the dark chocolate production method of Example 1, except that the total amount of sugar powder was used instead of 27.05 wt% of the allulose powder used in Example 1, and the content of cacao mass was increased, The contents of cacao butter and soy lecithin were changed.

Example 2 and 3. Milk Chocolate Manufacturing

Each of the raw materials described in Table 2 was measured and prepared, and cocoa butter and cocoa mass were heated to prepare cacao paste. To the cacao paste, whole milk powder, cacao mass, and sugars were added in order and mixed, and the mixing operation was carried out for about 15 to 20 minutes while maintaining the temperature of the mixture at 45°C. Thereafter, the refining step was repeated twice with a 3-stage roller refining machine to make the formulation into particles of 40 micrometers or less.

After the refining step, a conching process is performed under a temperature condition of 55° C. while applying a temperature to the refined raw material in a powder flake state in a conching machine. After conching, an emulsifier and fragrance are added to the final about 72 hours. to complete the conching process. When the conching process was completed, a tempering step was performed. After the conching was completed, the compound was tempered, poured into a plate-shaped mold, cooled in a cooling chamber at 10° C. for 10 minutes, and then removed from the mold and completed. The photograph of the milk chocolate of Examples 2 and 3 was shown in FIG.

Category (wt%) Comparative Example 3 Example 2 Example 3 cacao mass 12.65 12.65 12.65 cacao butter 19.03 19.03 19.03 whole milk powder 29.48 29.48 29.48 sugar powder 38.37 0.00 19.185 Allulose (Powder) 0.00 38.37 19.185 Soy Lecithin 0.41 0.14 0.14 natural vanilla 0.05 0.05 0.05 Sum 100.00 100.00 100.00

comparative example 3: using sugar milk chocolate manufacturing

In substantially the same manner as in Example 2, milk chocolate was prepared with the ingredients and contents shown in Table 2 above. That is, instead of using 38.37% by weight of allulose powder in Example 2, milk chocolate was prepared using 38.37% by weight of sugar powder. A photograph of the prepared milk chocolate of Comparative Example 3 is shown in FIG. 1 .

comparative example 4: Different process conditions milk chocolate manufacturing

In substantially the same manner as in Example 2, milk chocolate was prepared with the ingredients and contents shown in Table 2, but the conching temperature used in the conventional chocolate manufacturing process using sugar as a sugar was 80°C. When the conching process was performed under the above manufacturing conditions, the cacao paste was entangled due to the addition of allulose, and the conching process could not be completed, and it could be observed with the naked eye that the sugar lumps were entangled in the cacao paste. A photograph of the paste in which the entanglement occurred is shown in FIG. 11 .

test example 1. Analysis of Chocolate Properties

test example 1-1: Microscopic observation

About 1 to 2 g of chocolate was thinly spread on the slide glass, and then the curved glass was covered and observed with an optical microscope. Observation magnification was confirmed as 100 times and 200 times.

In the case of chocolate according to milk chocolate using only sugar (Comparative Example 3), as shown in FIG. 2 , the brown part is cacao mass, the thin part is powdered milk, and the white part is sugar. Generally, it is milk to which sugar is applied. In the case of chocolate, it was confirmed that it was evenly dispersed.

According to Comparative Example 4, the micrograph of the cacao paste being prepared by changing the conching temperature from Example 2 is shown in FIG. 3, the upper photo is a photo at 100 magnification, and the lower photo is a photo at 200 magnification, as shown in FIG. , Allulose was applied to the milk chocolate prepared according to the method of Comparative Example 4 and observed under a microscope. As a result, an amorphous shape, not a crystal, could be observed with an enlarged photograph (x200 times) of the faint part. In order to confirm whether this is due to the water content or melting point of allulose, moisture content measurement, phase change temperature and energy evaluation, and melting point test were performed.

The results of observing the crystals of milk chocolate according to Examples 2 and 3 are shown in FIG. 2 . As shown in FIG. 3 , the brown part is cacao mass, the thin lump part is whole milk powder, and the white part is sugar, but it was observed with the naked eye that the milk chocolate was well dispersed.

test example 1-2: Chocolate moisture content measurement

A Satorious infrared moisture meter was used, and the moisture content of 3 g of milk chocolate of Comparative Example 4 was measured at 125° C., and it was stopped when there was no change of 1 mg for 36 seconds. As a result of moisture measurement of the milk chocolate of Comparative Example 4, it was analyzed to have a moisture content of about 0.18%. Looking at the moisture content analysis results, it was confirmed that in the case of the allulose-containing milk chocolate of Comparative Example 4, the problem of the conching process was not due to the moisture content.

test example 2: allulose and characterization of sugar

In order to identify the cause of the problem of Comparative Example 4, crystal structure, melting point, phase change temperature, and energy evaluation were performed on the saccharide, which is a component.

2-1: Confirmation of saccharide crystal structure

The crystal pictures of the allulose powder and the sugar powder of Preparation Example 1 used in Example 1 and Comparative Example 2 are shown in FIGS. 4 and 5, respectively. In the case of the allulose powder of FIG. 4 , it was confirmed that it was irregular, unlike the crystal of sugar of FIG. 5 , and thus, a melting test of the allulose crystal was performed.

2-2: Melting point experiment of sugar crystals

As a melting point test of sugar and allulose, a total of four samples including one sugar and three allulose are prepared, and each temperature condition is placed in an oven at 105 ° C for sugar, 70 ° C for allulose, 90 ° C for allulose and 105 ° C. was confirmed, and the results are shown in FIG. 6 . As a result of the experiment, it was confirmed that allulose dissolves faster than sugar.

In order to confirm the temperature-dependent change and melting point of allulose, one allulose sample was placed on a hot plate and the temperature was gradually increased while visually checking the change of allulose and taking a picture is shown in FIG. 7 . As a result of the experiment, the change of allulose according to each temperature started to occur gradually from about 58°C.

2-3: of allulose Phase transition temperature and energy evaluation

For DSC analysis (measurement of the phase change temperature) by taking a sample amount of 4-6 mg, the temperature is increased from 20 to 10/min, the temperature is set to 200 °C, and the phase change temperature is confirmed using the TA instrument DSC, and the result is plotted. 8 is shown. According to the above results, it can be confirmed that the DSC measurement result of allulose shows a pattern similar to that of glucose rather than that of sugar, and that the phase change occurred at 55°C to 60°C.

test example 3. dark Sensory evaluation of chocolate

The researchers evaluated the sensory and palatability of chocolate, and 11 professionally trained panelists (20-40 years old, male and female) were sampled for sensory evaluation with various items according to the following evaluation criteria, and evaluated on the following 5-point scale. .

The evaluation items were hardness, taste satisfaction, sweetness intensity, melting degree satisfaction, and overall satisfaction. The evaluation results are shown in FIG. 9 .

As shown in FIG. 9 , the hardness level was similar in the three samples, and the overall satisfaction level of the chocolate (72%) of Comparative Example 1 was 3.1 points, which was a low quality level, and contained allulose of Example 1 In the case of one chocolate, the sweetness level was similar to that of the dark chocolate of Comparative Example 2 (85%), but the bitterness was weaker than that of the dark chocolate of Comparative Example 2. The overall preference was shown in the order of Comparative Example 1 (72% sugar) > Example 1 (72% allulose) > Comparative Example 2 (85% sugar).

test example 5. milk Sensory evaluation of chocolate

The researchers evaluated the sensory and palatability of chocolate, and 15 professionally trained panelists (20s to 40s, male and female) were sampled for sensory evaluation with various items according to the following evaluation criteria, and evaluated on the following 5-point scale. .

The evaluation items were tongue tip feel, taste satisfaction, sweetness intensity, dissolution degree satisfaction, and overall satisfaction. The evaluation results are shown in FIG. 10 .

As shown in FIG. 10 , the tip of the tongue and overall satisfaction were at similar levels in the three samples, and the sweetness intensity decreased in Comparative Example 3, Example 3, and Example 2 in that order.

Claims (18)

A method for producing a chocolate composition comprising cacao mass, cacao butter or a substitute thereof, saccharides containing allulose and an emulsifier,
The manufacturing method comprises the steps of: providing a raw material comprising cacao mass, cacao butter or a substitute thereof, and sugars; Conching at a temperature condition of 45° C. or higher to less than 60° C. to obtain a conch material in which allulose is uniformly dispersed; and tempering and molding,
The allulose is included in an amount of 2 to 50 parts by weight based on 100 parts by weight of the chocolate composition,
The prepared chocolate composition includes particles having a particle diameter of 15 to 40 micrometers, and the allulose is uniformly dispersed in the chocolate composition,
A method for producing a chocolate composition. The method of claim 1, wherein the obtaining of the conch includes: obtaining a first conch in which allulose is uniformly dispersed through primary conching and secondary conching by adding an emulsifier to the first conch. A manufacturing method that is The method according to claim 2, wherein the emulsifier is added in a liquid phase. According to claim 1, wherein the step of providing the raw material containing the cacao mass, cacao butter or its substitute oil and sugar, cooling the cacao paste prepared by melting the cacao mass and cacao butter at a temperature of 70 to 80 ℃, and , The manufacturing method that is carried out in the step of mixing the sugar powder with the cooled cacao paste of 50 to 60 ℃. The method according to claim 2, wherein the step of providing the raw material including cacao mass, cacao butter or its substitute oil and saccharides, obtaining a primary conching product, and secondary conching are performed in a conching machine A method for manufacturing phosphorus. The method according to claim 4, wherein the cacao mass is obtained by roasting cacao beans that have undergone fermentation and drying processes, removing the skin, and pulverizing them. delete The method according to claim 1, wherein the step of providing the raw material comprising cacao mass, cacao butter or its substitute oil and sugar comprises adding sugar powder to the cacao paste obtained by melting the cacao mass and cacao butter at a temperature of 40 to 60°C. Mixing to obtain a mixture and performing a refining treatment on the mixture to prepare a refining mixture on flakes. delete The method according to claim 8, wherein in the step of providing the raw material including cacao mass, cacao butter or its substitute oil and sugar, the cacao paste is melted while conching at a temperature of 70 to 80° C. to prepare a cacao paste, and the cacao paste is cooled. and mixing sugar powder and dairy powder with the cooled cacao paste at 50 to 60°C. The method according to claim 8, wherein the step of providing the raw material comprising cacao mass, cacao butter or its substitute oil and sugar comprises cacao mass, cacao butter or its substitute oil, sugar and dairy powder under a temperature condition of 40 to 60 ° C. Mixing to obtain a mixture and performing a refining treatment on the mixture to prepare a refining mixture on flakes. The method of claim 2, wherein the emulsifier has a value of HLB 0 to 6,
Lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin polyricinolate is selected from the group consisting of production method The method according to claim 1, further comprising mixing one or more additives selected from the group consisting of spices, alcohol, wine, fruit juice, nuts, and oligosaccharides. The method according to claim 10 or 11, wherein the dairy powder comprises at least one selected from the group consisting of skim milk powder, whole milk powder, demineralized whey powder, lactose, whey powder, cream powder, and buttermilk powder. . delete According to claim 1, wherein the allulose is provided in the form of mixed sugar syrup or powder prepared from the mixed sugar syrup, and the mixed sugar comprises 1 to 99.9 parts by weight of allulose and fructose based on 100 parts by weight of solid content of the total mixed sugar. , glucose, and the production method of the method further comprising at least one selected from the group consisting of oligosaccharides. 17. The method according to claim 16, wherein the mixed sugar comprises 2 to 55 parts by weight of allulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar. A manufacturing method that does. delete

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