KR20140102054A - Chocolate containing organic apple and manufacturing method thereof - Google Patents
Chocolate containing organic apple and manufacturing method thereof Download PDFInfo
- Publication number
- KR20140102054A KR20140102054A KR1020130015472A KR20130015472A KR20140102054A KR 20140102054 A KR20140102054 A KR 20140102054A KR 1020130015472 A KR1020130015472 A KR 1020130015472A KR 20130015472 A KR20130015472 A KR 20130015472A KR 20140102054 A KR20140102054 A KR 20140102054A
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- South Korea
- Prior art keywords
- apple
- chocolate
- organic
- organic apple
- present
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to an organic apple chocolate and a preparation method thereof, and more particularly, to an organic apple chocolate having an organic apple flavor and an improved nutrition by adding an organic apple powder and an apple extract to chocolate, Producing an extract; Mixing the organic apple powder and the apple extract obtained above to organic chocolate to complete an organic apple chocolate; The organic apple chocolate according to the present invention is achieved through the steps of performing and evaluating the physical properties, color and sensory evaluation of the organic apple chocolate. It is also effective to provide an organic apple chocolate which retains the taste and aroma of the organic apple, It has an excellent effect of providing an apple chocolate which contains an active ingredient intact and has improved nutrition and has an apple flavor.
Description
The present invention relates to an organic apple chocolate and a preparation method thereof, and more particularly, to an organic apple chocolate having an organic apple flavor and improved nutrition by adding an organic apple powder and an apple extract to chocolate.
Chocolate (chocolate) is a cacao bean obtained by grinding cacao beans, cacao fat, milk powder, sugar and fragrance. It is made by blending the content of cacao mas and the composition of each material. Dark chocolate with a high content of cacao masks, milk chocolate made with a lot of milk fat and white chocolate without cacao masks.
The main ingredient of chocolate is cacao bean, which is rich in polyphenols. It has a high antioxidant power, inhibits arteriosclerosis, cancer, aging, cleanses blood and lowers blood pressure to prevent cardiovascular diseases such as angina and myocardial infarction and hypertension, It is also known to be effective in allergy. Caffeine and theobromine in chocolate are central nervous system stimulants. Caffeine increases the heart rate and blood pressure due to the short-term arousal effect, increases brain activity and activates brain activity, reduces fatigue and stress, increases concentration and improves mood. Diuretic action also removes the body waste. Theobromine is known to promote diuretic and muscle relaxation, heart rate and vasodilatory action.
The apple (Malus pumil Miller) is a perennial plant belonging to the genus Malus of Rosaceae originating in Central Asia. It originated in Korea in the early 1900s. Apples are typical alkaline foods. Their main ingredients are water, sugar and organic acids. Minerals and vitamins are also contained in large quantity and they are consumed steadily. Water content is about 85% and sugar content is about 10-15%. Most of them are easily absorbed by fructose, glucose and sucrose. Organic acid is about 0.4-0.6% and mostly exists as malic acid. Pectin, one of the major components of apples, is effective for diet and dressing, and a large amount of potassium releases sodium in the body to balance potassium and sodium to help prevent hypertension. Also, it is known that quercetin, glycosides, cyanidin glycosides, epicatechin and the like are present in a large amount and thus have excellent antiallergic, antioxidant and anticancer effects.
As a conventional patent relating to apple processed foods, domestic beverages disclosed in Korean Patent Laid-Open No. 10-2011-0092778 are apple beverage containing apple extract and collagen tripeptide. Korean Patent Laid-Open No. 10-2011-0050449 discloses a method for producing a fermented sugar beet apple. Korean Patent Laid-Open No. 10-2011-0031531 discloses a method for producing apple beer from apple and malt as raw materials. Korean Patent Laid-Open No. 10-2011-0029462 discloses a method for manufacturing beer using an apple skin. Korean Patent No. 10-1080003 discloses a method for producing fruit wine using an apple. Korean Patent Laid-Open No. 10-2011-0011392 discloses an apple pickle, and Korean Patent Publication No. 10-2010-0137002 discloses a health-functional red pepper paste using an apple. Korean Patent No. 10-1034987 discloses an apple enzyme jerky containing an apple enzyme, and Korean Patent Laid-Open No. 10-2010-0057759 discloses a method of manufacturing caramel apples coated with caramel on the surface of an apple. Korean Patent No. 10-1015025 discloses an apple beverage containing an oregano juice. Korean Patent Laid-Open No. 10-2010-0057759 discloses a method for producing makgeolli having apple cider added thereto. Domestic Patent No. 10-2007-0102443 discloses a beverage containing apple and carrot concentrate.
On the other hand, as a prior art relating to the production of chocolate using fruits, Korean Patent No. 10-0669840 discloses citron chocolate containing citron composition. Korean Patent No. 10-0712651 discloses chocolate added with bamboo leaf powder and chopped bamboo shoots. Korean Patent No. 10-0932658 discloses grape chocolate added with grape extract. Korean Patent No. 10-1032201 discloses citrus chocolate, and Japanese Patent No. 10-1178547 discloses pine nut chocolate. Korean Patent No. 10-1195536 discloses chocolate containing bokbunja, omija and gugija extract.
However, none of the above patent references discloses or suggests anything about chocolate using organic apples.
Accordingly, an object of the present invention is to provide a process for preparing apple chocolate containing an active ingredient of an organic apple.
Another object of the present invention is to provide an apple chocolate produced according to the above method.
The above object of the present invention is achieved by a method for producing an organic apple powder and an apple extract, Mixing the organic apple powder and the apple extract obtained above to organic chocolate to complete an organic apple chocolate; The physical, color and sensory evaluation of the organic apple chocolate according to the present invention was conducted and evaluated.
The present invention provides an organic apple chocolate which maintains the taste and aroma of organic apple as it is, and also provides an apple chocolate having an improved nutrition and an apple flavor by intactly containing an active ingredient of organic apple such as vitamins and minerals It has excellent effect.
The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. However, the scope of the present invention is not limited to the embodiments.
In the present invention, organic means raw materials which are not cultivated without spraying pesticide, or raw materials in which no pesticide ingredient remains.
Example 1: Manufacture of organic apple powder and extract
Organic apple ovary and seeds were removed and lyophilized using a freeze dryer (ILSHIN Co. Ltd. FD-5508) to prepare an organic apple powder.
According to the present invention, it is most preferable that the freeze-drying method of the apple powder is performed at -40 ° C and 5 mTorr for 72 hours.
Organic apples were washed with clean water to remove impurities, and finely divided into 3 cm width, length and height of 2 cm each, and then extracted with hot water to prepare an organic apple extract.
In the present invention, it is most preferable to mix 1000 g of water into 100 g of organic apple and extract it for 3 hours at 95 ° C in a hot water extractor.
Example 2: Organic apple chocolate manufacturing
Chopped organic chocolate was dissolved in the bath, cooled, and then chilled at room temperature. The chocolate was poured into a mold for 15 minutes, and the chocolate in the mold was removed.
Most preferably, the chocolate is boiled at 50 ° C and cooled to 31 ° C.
320 g of organic chocolate, 20 g of the organic apple powder obtained in Example 1, and 10 g of the organic apple extract were mixed together with 150 g of fresh cream for 10 minutes at 35 ° C to prepare a Ganache (chocolate cream). About 2/3 of the above-mentioned Ganache was filled in a chocolate frame, and then the remaining one-third of the mold was filled with chocolate, followed by incubation at 4 ° C for 35 minutes to complete the present invention chocolate.
Comparative Example : Control Chocolate manufacturing
Except for the organic apple powder and the organic apple extract, only 150 g of fresh cream was mixed with 350 g of organic chocolate in the process of manufacturing the present invention chocolate as described in Example 2, and the same process was used to produce ganache.
Experimental Example 1: The color of the organic apple chocolate of the present invention
The color values of L (lightness, brightness), a (redness, redness), b (yellowness, yellowness) were measured using a color difference meter (Minolta, CR-200, Japan) The L value of the standard plate was 96.18, the a value was 0.03, and the b value was 1.79. Three samples were taken at one time for each sample, and measurements were repeated three times in total, and their average values were obtained and are shown in Table 1.
As a result of the experiment, the organic apple chocolate of the present invention was lower in lightness and higher in redness and yellowing than the control.
Experimental Example 2: Properties of organic apple chocolate of the present invention
In order to measure the physical properties of the organic apple chocolate according to the present invention, the chocolates left at room temperature for 10 minutes after being refrigerated for 24 hours were cut into square pieces of the same size, and then the hardness, strength and maximum stress Respectively. The average value was determined by repeating the measurement three times with a physical property measuring device, and the results are shown in [Table 2].
As a result, the hardness of the organic apple chocolate of the present invention was higher than that of the control and the maximum stress and strength were decreased.
Experimental Example 3: Sensory evaluation of organic apple chocolate of the present invention
To observe the sensory evaluation of organic apple chocolate, 20 college students majoring in food were selected and the sensory evaluation of organic apple chocolate was carried out. The sensory test items were evaluated by the 5 point scoring method such as color, flavor, taste, softness, chewiness, and preference of organic apple chocolate. The score was evaluated as 1 point for "very bad" and 15 points for "very good" The higher the preference, the higher the score. The experimental results are shown in Table 3.
As a result, organic apple chocolates showed higher score of preference score of flavor, taste, softness, chewiness and preference than control. The present invention has confirmed that chocolate added with organic apple ingredient is excellent in taste and nutrition and can have the same color as ordinary chocolate.
Industrial availability
Industrial Applicability As described above, the present invention is an extremely useful invention in the food processing industry because it provides an organic apple chocolate having an apple flavor, an improved nutrition and an excellent sensory effect using an organic apple.
Claims (2)
Mixing the organic apple with water and subjecting it to hot water extraction to prepare an organic apple extract;
Cooling the organic chocolate, cooling it and then cooling it in a mold frame;
Mixing 320 g of the organic chocolate obtained in the above step, 20 g of the organic apple powder, 10 g of the organic apple extract with 150 g of fresh cream, filling the Ganache obtained by dissolving at 35 캜 for 10 minutes in 2/3 of the mold;
≪ / RTI > filling the mold with chocolate and curing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130015472A KR20140102054A (en) | 2013-02-13 | 2013-02-13 | Chocolate containing organic apple and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130015472A KR20140102054A (en) | 2013-02-13 | 2013-02-13 | Chocolate containing organic apple and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140102054A true KR20140102054A (en) | 2014-08-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020130015472A KR20140102054A (en) | 2013-02-13 | 2013-02-13 | Chocolate containing organic apple and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210046966A (en) | 2019-10-21 | 2021-04-29 | 사단법인 장수6차산업화사업단 | Apple chocolate composition having core-shell structure and method of manufacturing the same |
-
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- 2013-02-13 KR KR1020130015472A patent/KR20140102054A/en active Search and Examination
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210046966A (en) | 2019-10-21 | 2021-04-29 | 사단법인 장수6차산업화사업단 | Apple chocolate composition having core-shell structure and method of manufacturing the same |
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