KR20070014794A - Method for manufacturing chocolate and the chocolate obtained thereby - Google Patents

Abstract

Provided is a method for producing a chocolate composition by the addition of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated bamboo shoots to a conventional chocolate composition. The chocolate composition is improved in overall palatability such as a color, taste and flavor. The chocolate composition contains 1.0 to 10% by weight of any one selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated bamboo shoots, together with a conventional chocolate composition. For an example, 800g fresh cream and 80g trimoline are heated and added with 1,200g white chocolate at 45deg.C. The mixture is mixed with 50 to 200g any one selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated bamboo shoots, cooled to less than 30deg.C and coated with white chocolate.

Description

Chocolate composition and its manufacturing method {Method for Manufacturing chocolate and the Chocolate Obtained Thereby}

The present invention relates to a method for producing chocolate comprising bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot, and / or sugar-treated chopped bamboo shoot, and chocolate obtained by the method.

Chocolate refers to beverages or sweets prepared by adding milk, butter, sugar, spices, etc. to cacao obtained from cocoa beans (beans) collected from tropical cacao trees. Usually, 20% or more by weight of the cacao powder as the main raw material is classified as chocolate.

Chocolate contains caffeine that elevates the mood of depression, strong feelings, deobromine that acts as a diuretic, fatigue recovery, stress relief, sugar that activates brain movement, cacao that clears the brain, and mental stability Phenylethylamine and the like, and high quality fatty acids such as oleic acid and stearic acid, as well as antioxidant epicatechin, catechin, tannin, polyphenol, vitamin E, and the like, and calcium, magnesium, potassium, phosphorus, etc. It also contains several minerals.

On the other hand, attempts have recently been made to improve the taste or flavor of chocolate or to impart functionality to chocolate. For example, Korean Patent Laid-Open Publication No. 2005-0042283 has a citron such as an antioxidant effect and an allergic inhibitory effect on chocolate. In order to provide an effect, a technique of manufacturing citron chocolate by adding citron powder to chocolate is disclosed, and Korean Patent Laid-Open Publication No. 2004-0013226 discloses boiling water to give garlic an anticancer function and a nourishing tonic function. After the treatment is disclosed a technique for producing garlic chocolate by adding to the chocolate with honey, Republic of Korea Patent Publication No. 2002-0048853 Ginseng to increase the taste and flavor of ginseng to the chocolate and to give the functionality of the ginseng Disclosed is a technique for preparing ginseng chocolate by adding the concentrate to the preparation of chocolate. . Korean Patent Laid-Open Publication No. 2002-0048166 discloses an example of a plum chocolate manufactured by adding plum when chocolate is prepared in order to improve palatability such as taste, aroma, etc. of chocolate.

This invention also discloses the technique for improving palatability, such as the taste and flavor of chocolate.

Accordingly, an object of the present invention is to disclose a chocolate composition with improved palatability such as taste, aroma of chocolate.

Still another object of the present invention is to disclose a method for preparing the chocolate composition.

In one aspect, the invention relates to a chocolate composition.

The inventors have prepared bamboo leaf powder, bamboo shoot powder, bamboo shoot pieces and / or sugar treated bamboo shoot pieces as additives in the conventional manufacturing process of chocolate as confirmed in the following Examples and Experimental Examples. Therefore, after manufacturing chocolate, when the sensory evaluation of the chocolate was performed, it was confirmed that palatability, such as the taste and aroma, improved.

The present invention is provided based on these examples and experimental examples.

Therefore, the chocolate composition of the present invention is characterized in that the conventional chocolate composition comprises bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and / or sugar-treated chopped bamboo shoots as an additive.

As used herein, the term "conventional chocolate composition" is meant to include all chocolates in 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 described above, the art generally classifies chocolate when the cocoa content is 20% or more by weight, but bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and / or sugars even when the cocoa content is 20% or less by weight. By including the treated chopped bamboo shoots, it is considered to be included in the chocolate composition of the present invention as long as it brings about an improvement in palatability such as taste and aroma.

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 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 Examples and Experimental Examples below, bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot, sugar treated chopped bamboo shoot, which are included as additives in the chocolate composition of the present invention in terms of taste, flavor, etc. It is preferably included in the range of 1.0% by weight to 10% by weight based on the basis, and more preferably included in 3% by weight to 7% by weight.

In addition, in the present specification, the term "bamboo leaf powder" may be understood as a pulverized product of dried bamboo leaf having an average particle size of 1 mm or less according to a conventional definition of powder, but having an average particle size higher than that of the present invention. It is considered to correspond to the bamboo leaf powder as long as it exhibits palatability such as taste and aroma.

In addition, in the present specification, the "bamboo shoot powder" may be understood from the same point as the bamboo shoot powder, but as a pulverized product of dried bamboo shoots having an average particle size of 1 mm or less according to a conventional definition in relation to the following "chopped bamboo shoots". It is desirable to understand.

In addition, in the present specification, the meaning of the "chopped bamboo shoot" is added to chocolate and the particle size is small enough to represent palatability such as taste, aroma, etc. of the present invention, which is not seen with the bamboo shoot powder defined above. It is defined as an aggregate of bamboo shoot pieces, and the average particle size of the aggregate may be any as long as chopped bamboo shoots can be added to exhibit palatability such as taste, aroma, and the like as the present invention intends. Typically the average particle size will be about 1mm to 10mm.

As long as bamboo shoot powder and chopped bamboo shoot are defined as above, the pulverized or chopped bamboo shoot must be applicable to either bamboo shoot powder or chopped bamboo shoot as long as crushed or chopped bamboo shoot is added to chocolate to improve taste and flavor. It is considered to be.

Also in the present specification, the sugar treatment can be made using any that can be used as a sweetener for chocolate. Such ones include, for example, those exemplified above.

On the other hand, bamboo leaves or bamboo shoots that can be used in the preparation of bamboo leaf powder, bamboo shoot powder, etc., which are included as additives in the chocolate composition of the present invention are understood to be regardless of the type of bamboo from which they are obtained. Thus, bamboo leaves / bamboo shoots from bamboo belonging to Phyllostachys, bamboo leaves / bamboo shoots from bamboo belonging to Arundinaria, bamboo leaves / bamboo shoots from bamboo belonging to Sasa, or Pseudosasa Regardless of whether bamboo leaves or bamboo shoots obtained from bamboo belonging to C) are obtained from plants belonging to the taxonomy bamboo, that is, bamboos belonging to the family of rice plants, it is understood that they can all be used for the production of the bamboo leaves powder / bamboo shoots and the like.

On the other hand, the chocolate composition of the present invention as other additives, such as cloves, mint, pepper, licorice, saffron, vanilla and other spices already used as a chocolate additive on the basis of the present application, lemon, raspberry, audi, peach, etc. It may further include fruit, alcohol and the like.

The chocolate composition of the present invention may be used by itself, but may also be coated or mixed with other foods such as cakes and ice cream.

In another aspect, the present invention relates to a method for producing the chocolate composition.

The method for preparing a chocolate composition of the present invention comprises the steps of preparing a conventional chocolate composition and mixing by adding bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and / or sugar-treated chopped bamboo shoots after the step. do.

The manufacturing step of the conventional chocolate composition can be carried out using techniques already known in the art, as described above. For example, in the case of milk chocolate, cacao mass is sweetened with a sweetener such as sugar, milk, cacao butter, It can be prepared by refining at high temperature to make raw chocolate and then removing bubbles and cooling.White chocolate can be prepared similarly to milk chocolate, but using cacao mass without the characteristic brownish brown cacao solids. The dark chocolate may be prepared by mixing sugar, cacao butter, lecithin and the like with cacao mass and heating, followed by refining and tempering.

The preparation step of the conventional chocolate composition may be carried out by a method of melting the already prepared solid state chocolate.

In the method for producing a chocolate composition of the present invention, the step of mixing by adding bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot and / or sugar-treated chopped bamboo shoot is preferably made in a step that can be mixed uniformly with a conventional chocolate composition. For example, a liquid chocolate composition (chocolate liquid) may be added and mixed at the time after being prepared or mixed with a sweetener or the like in a camo mass. If the conventional step of preparing the chocolate composition is carried out by melting the already prepared solid chocolate composition, adding and mixing bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and / or sugar-treated chopped bamboo shoots Can be carried out in a stage in which the chocolate in the solid state is melted.

On the other hand, when considering the embodiments and experimental examples of the present invention, it is preferable that the manufacturing step of the conventional chocolate composition comprises the step of preparing a molten ganache chocolate. In this case, the step of adding the bamboo leaf powder and the like is made by adding the bamboo leaf powder and the like to the molten ganache chocolate. The molten ganache chocolate may be prepared according to a conventional method known in the art, for example, by boiling the fresh cream at a suitable temperature, and then dissolving the same amount of white chocolate, dark chocolate, and the like in the boiled fresh cream. have. The bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot and / or sugar-treated chopped bamboo shoot are added and mixed in this step.

In addition, when the manufacturing step of the conventional chocolate composition comprises the step of preparing molten ganache chocolate, the method for producing a chocolate composition of the present invention further comprises a tempering step after the step of adding the bamboo leaf powder and the like or cooling And further coating with tempered chocolate liquor.

On the other hand, the method for preparing the chocolate composition of the present invention preferably comprises the processes disclosed in the following examples, and more preferably, the processes under the process conditions and recipe disclosed in the following examples.

That is, the manufacturing method of the chocolate composition of the present invention comprises the step of mixing the whipped cream and trimoline to boil, gradually smelting finely crushed white chocolate in the boiled mixture so as not to foam, bamboo leaf powder, bamboo shoot powder after the white chocolate melted To prepare a ganache chocolate by mixing little by little and not uniformly mixed with one or more selected from the group consisting of chopped bamboo shoots and sugar-treated chopped bamboo shoots, the prepared ganache chocolate is cooled and then filled into a prepared triple shell, And a step of coating with tempered white chocolate, and mixing and boiling 800 g of fresh cream and 80 g of trimoline, and putting 1200 g of finely crushed white chocolate into the mixture to maintain a temperature of about 45 ° C. to prevent foaming. Slowly melting, the white chocolate is melted Thereafter, at least one selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot, and sugar-treated chopped bamboo shoots was added little by little so as not to aggregate 50g to 200g to prepare a ganache chocolate, and the prepared ganache chocolate 30 It is a case comprising a step of filling the prepared triple shell after cooling to below ℃ and coating with tempered white chocolate.

A description with reference to the following Examples. However, these examples do not limit the scope of the present invention.

< Example > Preparation of Bamboo Leaf Powder, Bamboo Shoot Powder, Chopped Bamboo Shoot Containing Chocolate

< Example  1> Preparation of Bamboo Leaf Powder Containing Chocolate

<1-1> Preparation of Bamboo Leaf Powder

Freshly stalked leaves were collected from bamboo shoots of bamboo bamboo, which are collectively cultivated in Gasan-ri, Damyang-eup. First, foreign substances such as soil and dust on the surface were washed with tap water to remove them. Then, enough water was added to the bamboo leaves, boiled under normal pressure until the color of the bamboo leaves turned yellow, and the yellowed bamboo leaves were removed. Sufficient water was poured into the dried bamboo leaves, and zinc chloride was added thereto by 0.2% (w / w) based on the weight of the bamboo leaves, and heated until the color of the bamboo leaves was restored to green. After harvesting the bamboo leaves restored to green and washing them, edible soda was heated to about 65 ℃ with 5-10% of the weight of bamboo leaves, neutralized with vinegar, washed with water and dried sufficiently at low temperature. The low temperature dried bamboo leaves were ground with a commercial grinder to prepare bamboo leaves powder having an average particle size of about 400 mesh. The prepared bamboo leaf powder was used in the manufacture of the following chocolate while being sealed in a bottle so as not to be hygroscopic at all and frozen at -20 ° C.

<1-2> Preparation of ganache chocolate containing bamboo leaf powder

800 g of fresh cream and 80 g of trimolin (Trimolin) were put in a boil, and then boiled. Then, 1200 g of finely crushed white chocolate was added thereto to maintain a temperature of about 45 ° C. and slowly melted to prevent foaming. Herein, 60 g of the bamboo leaf powder prepared in the above <1-1> was added little by little so as not to be mixed to prepare a ganache chocolate containing the bamboo leaf powder.

<1-3> coating of chocolate

The prepared ganache chocolate was cooled to 30 ° C. or lower (because the ganache chocolate is too hot, because the triple shell may drop), and then put into a sachet bag and filled into the prepared triple shell. Next, the step of coating with the tempered white chocolate, the tempered white chocolate was obtained by melting the white chocolate at about 48 ℃ in the hot water and then cooled to about 28 ℃ and slowly cooled again at about 32 ℃. When coated with tempered white chocolate, the final production of chocolate containing bamboo leaf powder is completed.

< Example  2> Preparation of Bamboo Shoot Powder Containing Chocolate

<2-1> Preparation of Bamboo Shoot Powder

First, the bamboo shoots of Bamjong and powdered bamboo from Damyang, Jeollanam-do, were peeled off, washed with water, and heated in hot water at about 70 ℃ for 3 hours. After heating, it was immersed in cold water overnight and then removed to remove residual moisture on the surface, and then bamboo shoots were made and dried by lyophilization. The dried bamboo shoots were pulverized in a commercial grinder to prepare bamboo shoot powder having an average particle size of about 400 mesh. The prepared bamboo shoot powder was sealed in a bottle so as not to be hygroscopic at all, and then used for preparing the following chocolate while frozen at -20 ° C.

<2-2> production of ganache chocolate

Ganache chocolate was prepared in the same manner as in <1-2> of <Example 1>, except that bamboo shoot powder was used instead of bamboo leaf powder.

<2-3> coating of chocolate

Coating of chocolate was also performed by the same method as <1-3> of <Example 1>.

< Example  3> Preparation of Chopped Bamboo Shoot Containing Chocolate

<3-1> Preparation of Chopped Bamboo Shoots

First, the bamboo shoots of Bamjong and powdered bamboo from Damyang, Jeollanam-do, were peeled off, washed with water, and heated in hot water at about 70 ℃ for 3 hours. After heating, it was soaked in cold water overnight, and removed to remove residual moisture on the surface, and then bamboo shoots were made, and the bamboo shoots were dried at about 5 ° C. for 1 hour. After drying, chopped bamboo shoots of about 5 mm in size (say particle size) were prepared. The prepared bamboo shoot powder was put in a vacuum plastic pack, sealed after vacuum treatment, and then used for preparing the following chocolate while frozen at -20 ° C.

<3-2> production of ganache chocolate

Ganache chocolate was prepared in the same manner as in <1-2> of <Example 1>, except that chopped bamboo shoots were used instead of bamboo leaf powder.

<3-3> coating of chocolate

Coating of chocolate was also performed by the same method as <1-3> of <Example 1>.

< Example  4> Sugar-treated  Preparation of Chopped Bamboo Shoot Containing Chocolate

<4-1> Preparation of Sugar Treated Bamboo Shoots for Adding Chocolate

First, the bamboo shoots of Bamjong and powdered bamboo from Damyang, Jeollanam-do, were peeled off, washed with water, and heated in hot water at about 70 ℃ for 3 hours. After heating, it was soaked in cold water overnight, and removed to remove residual moisture on the surface, and then bamboo shoots were made, and the bamboo shoots were dried at about 15 ° C. or lower for 3 to 4 hours. After drying, the sugar syrup was soaked in sugar treatment. The sugar treatment was done by cutting off the syrup, cooling it, increasing the sugar concentration of the syrup, and soaking bamboo shoots three to four times to allow sugar to soak in bamboo shoots. Chopped bamboo shoots of about 5 mm in size (say particle size) were prepared after the sugar treatment. The prepared sugar-treated chopped bamboo shoots were packed in a vacuum bag so as not to be hygroscopic, vacuum-packed, and then frozen and stored at −20 ° C. to be used for preparing the following chocolate.

<4-2> production of ganache chocolate

Ganache chocolate was manufactured in the same manner as in <1-2> of <Example 1>, except that sugar-treated bamboo shoot pieces were used instead of bamboo leaf powder.

<4-3> coating of chocolate

Coating of chocolate was also performed by the same method as <1-3> of <Example 1>.

< Example  5> Preparation of Bamboo Leaf Powder and Sugar-treated Chopped Bamboo Shoot-Containing Chocolate

<5-1> bamboo leaf powder and sugar-treated bamboo shoots

Bamboo leaf powder was used bamboo leaf powder obtained in <1-1> of the <Example 1>, sugar-treated chopped bamboo shoot used sugar-treated chopped bamboo shoot obtained in <4-1> of <Example 4> It was.

<5-2> Preparation of ganache chocolate containing bamboo leaf powder

800 g of fresh cream and 80 g of trimolin (Trimolin) were put in a boil, and then boiled. Then, 1200 g of finely crushed white chocolate was added thereto to maintain a temperature of about 45 ° C. and slowly melted to prevent foaming. Here, 60 g of the bamboo leaf powder prepared in the above <1-1> and 100 g of the sugar-treated chopped bamboo shoots were added little by little to uniformly prepare a ganache chocolate containing the bamboo leaf powder and the sugar-treated chopped bamboo shoots.

<5-3> coating of chocolate

The coating of chocolate was carried out in the same manner as in <1-3> of <Example 1>.

< Experimental Example > Sensory evaluation

The sensory evaluation about the preference of the chocolate and general chocolate obtained by the above-mentioned <Examples 1-5> was performed. The general chocolate used for the sensory evaluation for the accuracy of the evaluation, the manufacturing process of the chocolate of Example 1 to 5, except that bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot and / or sugar-treated chopped bamboo shoot And what was obtained by the same process and conditions as manufacturing conditions was used. The inspector selected 50 general publics who were recognized for their interest in the experiment and the suitability as the inspector to explain the purpose of the experiment and conducted the necessary training. In sensory evaluation, the higher the color of chocolate (degree of whether the color of the leaves was positive for taste), taste, flavor, and total preference, the higher the score.

The results are shown in <Table 1> as an average value (rounded to one decimal place).

As a result of sensory evaluation of the chocolate of the Example and a general chocolate division color flavor incense Gun symbol Chocolate of <Example 1> 3.9 4.4 4.2 4.4 Chocolate of <Example 2> 3.6 3.8 3.9 4.1 Chocolate of <Example 3> 3.3 3.7 3.7 3.8 Chocolate of <Example 4> 3.7 3.9 4.1 4.3 Chocolate of <Example 5> 3.8 4.5 4.6 4.8 Plain chocolate 3.2 3.1 3.3 3.2

As can be seen from Table 1, the results of sensory evaluation showed that the chocolates of Examples 1 to 5 were better in color, taste, aroma, and total symbol. This is presumed to be the result of the aroma, color and various pharmacological ingredients of bamboo leaves or bamboo shoots in chocolate. In particular, the chocolate of <Example 5> was the most excellent in the color, taste, aroma and total symbol.

As described above, according to the present invention, there is provided a chocolate composition having improved taste, aroma, and the like, and a method of manufacturing the same.

Claims (10)

A chocolate composition, characterized in that it comprises at least one from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated chopped bamboo shoots as an additive in a conventional chocolate composition. The method of claim 1, The additive is a chocolate composition, characterized in that two or more kinds are included. The method of claim 1, The additive is a chocolate composition, characterized in that containing bamboo leaf powder and sugar-treated chopped bamboo shoots. The method according to claim 1 or 3, The additive is a chocolate composition, characterized in that contained in 1.0 to 10% by weight based on the total weight of the chocolate composition. Preparing a conventional chocolate composition; And After the step of mixing the addition of one or more selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot and sugar-treated chopped bamboo shoot as an additive Method for producing a chocolate composition comprising a. The method of claim 5, The manufacturing step of the conventional chocolate composition comprises the step of preparing a molten ganache chocolate, the additive is a method for producing a chocolate composition, characterized in that the addition is made by mixing the molten ganache chocolate. The method of claim 6, Method of producing a chocolate composition, characterized in that further comprising a tempering step after the step of adding the additive. The method of claim 6, Method for producing a chocolate composition, characterized in that further comprising a cooling step and a tempering step after adding the additive. Mixing and stirring fresh cream and trimoline, Slowly dissolving finely crushed white chocolate in the boiled mixture to prevent foaming; Preparing the ganache chocolate by melting the white chocolate in a small amount so as not to agglomerate one or more selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot and sugar-treated chopped bamboo shoot; Cooling the prepared ganache chocolate and then filling the prepared triple shell; And Coating with tempered white chocolate Method for producing a chocolate composition comprising a. Mixing 800 g of fresh cream and 80 g of trimoline and boiling, Adding 1200 g of finely crushed white chocolate to the mixture to maintain about 45 ° C. and slowly dissolving it so as not to foam; After the white chocolate is melted, adding at least one selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoot, and sugar-treated chopped bamboo shoot little by little so as not to aggregate 50g to 200g to prepare a ganache chocolate; Cooling the prepared ganache chocolate below 30 ° C. and then filling the prepared triple shell; And Coating with tempered white chocolate Method for producing a chocolate composition comprising a.