KR20130035293A - Fermented chocolate composition and fermented chocolate product made thereof and method for preparing the same - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented chocolate is provided to offer the good taste, flavor, eating texture, and useful effects of polyphenol and microorganisms in the chocolate using a fermented product fermented by yeast, a rice-wine starter, and/or acetic acid bacteria. CONSTITUTION: A fermented chocolate composition comprises fermented grains and cocoa. The fermented grains are fermented by using yeast, a rice-wine starter, and acetic acid bacteria. The cocoa comprises 5-10 parts by weight of one or more cocoa mass or cocoa powder corresponded to the fermented grains. A manufacturing method of the fermented grains comprises the following step: producing a first microorganism by adding 3-9 weight% of Saccharomyces cerevisiae into water with 0.1-1 weight% of table salt, and culturing at 40-36 deg. C for 60 hours; preparing a second microorganism by adding 0.1-0.5 weight% of rice wine starter to the first microorganism, and culturing at 35-38 deg. C for 48-80 hours; adding 5-20 weight% of grain powder to the second microorganism, and culturing at 35-38 deg. C for 36-60 hours; and adding 0.1-0.3 weight% of acetic acid bacteria to the cultured medium having the grains, and culturing at 20-30 deg. C for 36-80 hours.

Description

Fermented chocolate composition and fermented chocolate manufactured using the same and method for preparing the same {fermented chocolate composition and fermented chocolate product made etc and method for preparing the same}

The present application relates to the field of processed foods, in particular chocolate compositions, chocolate products and methods of making the same.

Chocolate is a confectionery hardened by adding milk, butter, sugar, spices, etc. to cocoa. Chocolate can be freely processed so that various components other than cocoa can be mixed, and the variety thereof is varied.

For example, Korean Patent 0705651 discloses a chocolate containing Cheonggukjang. Korean Patent Application Publication No. 10-2011-0059066 discloses chocolate including black garlic. Korean Patent No. 1006846 discloses a method for preparing chocolate containing garlic. Korean Patent Application Publication No. 10-2010-0110302 discloses a method for treating cocoa and a method for preparing foodstuff using the same.

However, none of the above documents disclose fermented chocolate and its preparation method. Development of products with improved symbolic aspects, including nutrition, texture, and taste, which can replace the existing chocolates according to the improvement of income level, diversification of lifestyle, diversification of preferences and increased interest in health Is required.

The present application is to provide a fermented chocolate composition, a fermented chocolate prepared using the same and a method for producing the same.

The application provides a fermentation chocolate composition comprising grain fermentation and cocoa.

The application also provides a fermentation chocolate composition, wherein the fermentation is fermented using yeast, yeast and / or acetic acid bacteria.

The present application also provides a fermented chocolate composition, wherein the cocoa is included in one or more of the cocoa mass or cocoa powder, 5 to 10 parts by weight based on the grain fermentation.

The present invention also provides a fermented chocolate composition prepared by the method comprising the following steps: Yeast ( Sacchromyces cerevisiae ) to the water containing 0.1 to 1% by weight of salt by adding 3 to 9% by weight of 32 ℃ to 40 Culturing at 36 ° C. for 60 hours to produce primary seed; Adding 0.1 to 0.5 wt% of nuruk to the primary species and culturing at 35 to 38 DEG C for 48 to 80 hours to produce a secondary species; Adding 5 to 20 wt% of grain powder to the secondary species, and culturing at 35 to 38 DEG C for 36 to 60 hours; And adding 0.1 to 0.3% by weight of acetic acid to the culture solution containing the grain, followed by culturing at 20 to 30 캜 for 36 to 80 hours.

The application also provides a fermented chocolate composition wherein the grain is at least one of rice, rye flour, whole wheat flour, oats, and glutinous rice.

The present application also provides a fermented chocolate composition wherein the acetic acid bacteria are acetic acid bacteria derived from vegetables or fruits.

The present application also the acetic acid is derived from vegetables, natural fermentation by adding bokbunja to red juice, the natural fermentation is to provide a fermented chocolate composition is performed for 3 to 7 days at 28 ℃ to 35 ℃.

The application also provides fermented chocolate prepared using the fermented chocolate composition herein.

The application also provides a method of preparing a fermented chocolate composition of the present invention, comprising the steps of: preparing a grain fermentation product; Mixing the fermentation with cocoa mass to produce a primary mixed fermentation; Fermenting the primary mixed fermentation product at 20 ° C to 40 ° C for 36 hours to 1 week; Adding cocoa powder to the primary mixed fermentation product to produce a secondary mixed fermentation product; And aging the secondary mixed fermentation product at 20 ° C to 30 ° C for 36 hours to 60 hours.

The present invention also fermented, wherein the cocoa mass in the primary mixed fermentation is mixed in an amount of 4 to 10% by weight of the fermentation, and the cocoa powder in the secondary mixed fermentation is mixed in an amount of 2 to 5% by weight. It provides a method for producing chocolate.

The chocolate composition of the present invention includes a fermented product fermented using yeast, yeast and / or acetic acid bacteria, and the fermented chocolate product matured using the same has a beneficial effect, as well as taste, by the polyphenols and microorganisms contained in the fermented chocolate. In terms of fragrance, texture and taste, it has a much higher quality than the existing products.

The present application relates to a fermented chocolate composition comprising grain fermentation and cocoa.

The present application is beneficial to health by the polyphenols and fermentation microorganisms contained in chocolate. For example, the polyphenol is called phenol, which is a substance in which one of hydrogen, such as benzene ring, is substituted with a hydroxyl group, and a substance having two or more hydroxyl groups is generally called polyphenol, that is, polyhydric phenol.

The polyphenols have an antioxidant function, and the reason why the polyphenols are attracting attention recently is that this function is expected to contribute to the maintenance of health and the prevention of diseases by acting as an antioxidant even in the living body. Free radicals are known to cause various diseases such as cancer and arteriosclerosis, but one of the components that are noted for suppressing this action is polyphenol. These polyphenols are found in green tea and red wine, but according to Vinson of Scranton University in the United States in 2006, dark chocolate contains much more than these by weight, 20 times tomato, 2 times garlic, and 3 times grape. It was reported to be abnormal. The polyphenols in chocolate are derived from cocoa, the raw material. According to the Japanese Cocoa Chocolate Council data, the efficacy of polyphenols contained in cocoa is as follows. 1) Prevention of Atherosclerosis: Cacao polyphenols promote atherosclerosis, which reduces the absorption of LDL (Low density lipoprotein) cholesterol, which causes heart disease and stroke, and contributes to the suppression of hypertension and atherosclerosis. 2) Heart protection and prevention of hypertension: Cacao polyphenols prevent atherosclerosis, which causes diseases such as stroke and heart disease. Therefore, the prevention of heart disease is expected. In particular, another method in which cocoa products exhibit a cardioprotective effect is to dilute blood, such as aspirin, by reducing platelet activity. Human studies have shown reduced platelet activity after ingesting dark chocolate, cocoa beverages, or cocoa flavonol supplements. In addition, cacao polyphenols have been reported to be effective in senile dementia, stroke, and vascular diseases by helping blood flow to major parts of the brain, and as a hypertension adjuvant by regulating nitric oxide synthesis in the vascular lining. 3) Cancer prevention effect: Although the mechanism of cancer is still unclear, it is thought that one of the causes is the mutation of normal cells to become cancer cells. However, the addition of cocoa polyphenols at the same time as the causative agent of mutation was found to inhibit the mutation of cellular DNA. 4) Stress relieving effect: It is known that the cacao polyphenol is re-adapted to stress when the physically stressed mice are administered. It has also been confirmed that resistance is strong in psychological stress. 5) Effects on allergies: Allergies such as atopy and hay fever are the biggest problems of modern diseases, but the cocoa polyphenols given to mice significantly reduced the excess of free radicals that cause allergies. The same effect has been reported for humans.

The fermented chocolate composition of the present application may also be referred to as fermented chocolate enzyme, wherein the enzyme refers to a beneficial substance produced by the fermentation microorganism.

The grain fermentation product of the present invention is fermented using yeast, yeast and / or acetic acid bacteria as fermentation bacteria in grains, and includes liquid and solid phase (powder, lyophilized product), and in one embodiment, is a liquid fermentation liquid in liquid form. The type of grain that may be included is not limited, but includes, for example, rice, rye flour, whole wheat flour, oats, glutinous rice, and the like. In one embodiment, rice is used.

As used herein, the term nuruk is a microbial agent that combines a glycating agent and a fermentation agent, but is not limited thereto, for example, but it does not sterilize raw starch grains, but mixes an appropriate amount of water, and molds it to a predetermined size, It can be produced in a natural state fermented in a humid yeast. At this time, many kinds of microorganisms present in the air are inhabited, and they include various microorganisms such as yeast and bacteria. Microorganisms responsible for glycation of yeast include Spergillus spp, Rhizopus spp., Mucor spp., Adsidia spp., And Monasus spp. It is a fungus and several types of Saccharomyces spp. Are known to be involved in fermentation. Yeast may be prepared, for example, as described in the Examples herein. State of yeast fungus in one embodiment of the present disclosure is (Spergillus the bus Aspergillus duck's party oryzae ) .

Specifically, the grain fermentation product of the present application is fermented using a primary seed including yeast, a secondary seed added with yeast and acetic acid bacteria.

In one embodiment, the primary seed is produced by culturing at a certain temperature after adding yeast (Sacchromyces cerevisiae) to the water containing saline, the secondary seed is produced after the addition of yeast to the primary seed It can be produced by culturing at temperature. Yeast may be commercially available in the primary seed and may be used, for example, in amounts of 3 to 9% by weight. In one embodiment about 5% by weight is used. The salt is to control the growth of yeast, for example may be included in an amount of 0.1 to 1% by weight. In one embodiment, an amount of 0.2% by weight is used.

The primary species is cultured at about 35 ° C to 38 ° C, particularly 37 ° C, at a humidity of about 90 to 130%, especially 120%, for about 36 hours to 60 hours, especially 48 hours. In one embodiment, it is aged for 48 hours. If desired, the pH of the primary species can be controlled. If the pH is lowered as the yeast grows, the pH can be regulated by controlling the growth by adding an appropriate amount of salt. If necessary, the pH of the primary species is 5 To < / RTI > 6. For example, 0.2% by weight of salt, to maintain the pH at 5-6.

The secondary raw material may include about 0.1 to 0.5% by weight of yeast in the primary raw material. In one embodiment, 0.2 wt% is included. Nuruk can be used by flocculating in water before use. For example, water containing 25 wt% of yeast can be used by saccharification at 60 DEG C for 72 hours. The secondary species is aged at about 35 ° C to 38 ° C, particularly 37 ° C, at a humidity of about 90 to 130%, especially 120%, for about 36 hours to 60 hours, especially 48 hours.

Grain powder may be added to the secondary species. The type of grain that may be included is not limited, but includes, for example, rice, rye flour, whole wheat flour, oats, glutinous rice, or the like, or combinations thereof. In one embodiment, rice is used. Grains can be grinded or used as grinded. In one embodiment, the so-called rice is ground. The grain powder may be added in an amount of about 10 to 20% by weight, and after the addition, it is cultured at 20 캜 to 30 캜, particularly at 25 캜 for 36 to 60 hours, particularly 48 hours.

Acetic acid bacteria of the present disclosure may be of various origins, for example, from fruits or vegetables. In one embodiment, it is derived from vegetable. In another embodiment, it is derived from red (cauliflower) cabbage and extracted from the fermented product by adding bokbunja to the loading juice. Natural fermentation refers to fermentation without adding any additives. The fermented juice containing the brambles is fermented at about 25 ° C to 35 ° C for about 3 to 5 days. The granules can be added in an amount of 2 to 10% by weight to 1 L of the loading juice. Fermented natural fermented bacterium fermented in the state or in the fermented product by using gauze or triple to filter the bacteria. The acetic acid bacteria may be included in the fermented secondary species in an amount of about 0.1 to 0.3% by weight, and in one embodiment, 0.1% by weight.

The grain fermentation product of the present application prepared as described above may be prepared as a liquid stock and mixed with a conventional cocoa product (cocoa). Existing cocoa products (cocoa) include, for example, cocoa mass, cocoa powder, chocolate, chocolate liquor, low fat cocoa powder and degreased cocoa powder (or cocoa mass).

The amount of cocoa included in the fermented chocolate composition herein may vary depending on the use of the final chocolate product, the type of cocoa product used, or other mixtures in which the composition is used. The cocoa product may be included in about 5 to 10% by weight relative to the grain fermentation, in one embodiment in about 7% by weight.

The application also provides a fermented chocolate product prepared using the fermented chocolate composition of the present disclosure. The chocolate composition herein may comprise additional ingredients such as cocoa butter and other natural creams, other red ginseng, bokbunja, ranch aged cheese, and the like, for formulating into a chocolate product. These products include but are not limited to milk chocolate products, dark chocolate products, semisweet or bittersweet chocolate products, chocolate flavored products, chocolate confectionery, chocolate flavored confections, beverages, chocolate beverages, chocolate flavored beverages, Dairy products, yogurt, dietary supplements, chocolate coated products, low fat chocolate products or low sugar chocolate products or sugarless cocoa products.

The present application also provides a method of preparing the fermented chocolate composition of the present application.

The method comprises the steps of: preparing a grain fermentation product; Mixing the fermented product and cocoa mass to produce a first mixed fermented product and then fermenting it; Adding cocoa powder to the primary mixed fermentation product to produce a secondary mixed fermentation product; And aging the secondary mixed fermentation product.

Specifically preparing a grain fermented product; Mixing the fermentation with cocoa mass to produce a primary mixed fermentation; Fermenting the primary mixed fermentation at about 20 ° C. to 40 ° C. for about 36 hours to one week; Adding cocoa powder to the primary mixed fermentation product to produce a secondary mixed fermentation product; And culturing the secondary mixed fermentation at about 20 ° C. to 30 ° C. for about 36 hours to 60 hours. In one embodiment, the primary mixed fermentation is incubated at about 25 ° C. for 48 hours. In another embodiment the primary mixed fermentation product is incubated at about 25 ° C. for 48 hours. In this method, the order is not limited as described above, but may be changed in some cases.

The characteristics and preparation method of the grain fermentation product are as described above. In the primary mixed fermentation, the cocoa mass may be mixed in an amount of about 4 to 10 wt% with respect to the fermentation, and in the secondary mixed fermentation, the cocoa powder may be mixed in about 2 to 5 wt%. .

Hereinafter, the present invention will be described in more detail with reference to Examples. However, this invention is not limited by the following Example.

Example

Example  1 Preparation of grain fermentation broth

1 liter of purified water was inoculated with 5% by weight of yeast extracted from liquor, for 48 hours at 37 ° C and 120% humidity. The primary seed was prepared by culturing.

As used herein, Nuruk was prepared as follows. Boil the soaked rice with Godu rice and mix it with leaven and make a lump. The wads of rice wrapped in a Bebojagi wrapped upside down once every two days and left to ferment for 4-7 days at 37 ℃. Fermented leaven was used by grinding. The prepared Nuruk was saccharified for 72 hours at 60 ° C. by adding 4 liters of water to 1 kg of Nuruk. 0.2 wt% of glycated yeast was added to the primary seed, followed by incubation at 37 ° C. for 48 hours to prepare a second seed.

During the incubation period, pH was checked using pH paper, and the pH was maintained at 5 to 6 by adding 2% by weight of soaked salt.

Subsequently, 10% by weight of rice flour was added to the secondary seed, followed by incubation 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 ° C for 72 hours. Acetic acid bacteria were prepared by natural fermentation in addition to juice containing bokbunja. The juice was prepared by extruding broodstock, extruded, and mixed with 100 g of jujube juice and 50 g of bokbunja, followed by natural fermentation at 30 ℃ for 5 days. The acetic acid bacteria were extracted with acetic acid bacteria every 3 times using a burr.

Example 2 Preparation of Fermented Chocolate Composition

150 g of the grain fermentation broth prepared in Example 1 was mixed with 6 g of cocoa mass (manufactured by Callebaut) and incubated at 25 ° C. for 48 hours to produce a primary mixed fermentation product. Subsequently, 3 wt% of cocoa powder (manufactured by Callebaut) was added thereto to prepare a secondary mixed fermentation product. The fermented chocolate composition was prepared by culturing the prepared secondary mixed fermentation at 25 ° C. for 48 hours. The fermented chocolate composition prepared was stored at 4 ° C. until use. It can be kept for up to 5 months.

Example  3 Preparation of Chocolate Using Fermented Chocolate Composition

25 wt%, 55 wt% and 20 wt% of the fermented chocolate composition, chocolate (manufactured by Callebaut) and cocoa cream prepared in Example 2, respectively The mixture was mixed at 45 ° C., cooled , and aged at 72 ° C. for 72 hours to produce fermented chocolate.

Example  3 sensory evaluation

For the fermented chocolate prepared in the above example, the sensory test for taste / flavor, texture (including the feeling in the mouth), and overall acceptability was evaluated by a 5-point rating method (5 points = very good; 4 points = good; 3 points = normal). 2 points = bad; 1 point = very bad) and the results are shown in Table 1 below. The sensory test was performed on each 100 male and female evaluators and the values were expressed as an average. As a control, non-fermented commercial commercial chocolate was used.

Item flavor incense Texture Overall likelihood Fermented Chocolate 4.5 4.5 4.5 4.7 Control company 1 A 4.1 3.2 3.1 3.0 Control Group 2 B 3.2 4.2 4.3 3.7 Control company C 2.5 1.5 1.5 2.2

Claims (10)

A fermented chocolate composition comprising grain fermentation and cocoa.
The fermented chocolate composition of claim 1, wherein the fermented product is fermented using yeast, yeast and acetic acid bacteria.
The fermented chocolate composition of claim 1, wherein the cocoa is one or more of cocoa mass or cocoa powder, and is included in an amount of 5 to 10 parts by weight based on the grain fermentation product. The fermented chocolate composition of claim 1, wherein the fermented product is prepared by the method comprising the following steps:
Adding yeast (Sacchromyces cerevisiae) in water containing 0.1 to 1% by weight of saline 3 to 9% by weight and incubating for 36 to 60 hours at 32 ℃ to 40 ℃ to produce a primary seed;
Adding 0.1 to 0.5 wt% of nuruk to the primary species and culturing at 35 to 38 DEG C for 48 to 80 hours to produce a secondary species;
Adding 5 to 20 wt% of grain powder to the secondary species, and culturing at 35 to 38 DEG C for 36 to 60 hours; And
After adding 0.1 to 0.3% by weight of acetic acid bacteria to the culture medium containing the grain
Incubating at 20 ° C. to 30 ° C. for 36 to 80 hours.
5. The fermented chocolate composition of claim 4, wherein the grain is at least one of rice, rye flour, whole wheat flour, oats, and glutinous rice.
The fermented chocolate composition of claim 4, wherein the acetic acid bacteria are acetic acid bacteria derived from fruits or vegetables.
The fermented chocolate composition of claim 6, wherein the acetic acid bacteria is naturally fermented by adding bokbunja to red juice, and the natural fermentation is performed for 3 to 7 days at 28 ° C to 35 ° C.
Fermented chocolate manufactured using the fermented chocolate composition of any one of Claims 1-7.
The method of producing a fermented chocolate composition according to any one of claims 1 to 7, wherein the method
Preparing a grain fermentation product;
Mixing the fermentation with cocoa mass to produce a primary mixed fermentation;
Fermenting the primary mixed fermentation product at 20 ° C to 40 ° C for 36 hours to 1 week;
Adding cocoa powder to the primary mixed fermentation product to produce a secondary mixed fermentation product; And
Method for producing a fermentation chocolate composition comprising the step of aging the secondary mixed fermentation at 20 ℃ to 30 ℃ 36 hours to 60 hours.
The method of claim 9, wherein in the primary mixed fermentation, the cocoa mass is mixed in an amount of 4 to 10% by weight of the fermentation, and the cocoa powder is mixed in an amount of 2 to 5% by weight in the secondary mixed fermentation. Process for producing phosphorus and fermented chocolate.