KR20150069270A - Preparation Method of Sugar Free Courverture - Google Patents

Abstract

The present invention relates to a process for manufacturing sugar-free couverture. More particularly, the present invention relates to a method for manufacturing sugar-free couverture, comprising the steps of: inputting palatinose, cacao liquor, and cacao butter in a conche and conching the same; performing first aging; performing tempering; and performing secondary aging. The sugar-free couverture is manufactured by using palatinose instead of sugar and therefore prevents health problems related to consumption of sugar, thereby satisfies the demands of health-oriented consumers and can be applied to a variety of foods containing chocolate.

Description

Preparation Method of Sugar Free Courverture < RTI ID = 0.0 >

The present invention relates to a method for producing sugar-free covering that can meet the needs of health-oriented consumers by using palatinose instead of sugar.

Chocolate is defined as a product made by adding other food or food additives to cacao raw material (cacao butter, cacao mass, cacao powder, etc.) obtained from seeds of Themobroma cacao tree.

The chocolate industry in Korea has been growing since its inception in 1996 and annual consumption of chocolate is 0.8 kg per person. In 2005, the chocolate market grew by 9.8% year-on-year to about W270bn, growing by more than 8% in the first half of 2006. Chocolate and cocoa are not generally recognized as functional foods, but they are being recognized as nutritional value and physiological functionality are revealed. In recent years, with the wellbeing craze, the dark chocolate has become known for its physiologically active functions, and as the demand for 'high cacao' products surges, it is leading to the expansion of the chocolate market, diversification of products, and upgrading of quality.

Generally, for the production of chocolate, the cacao bean is first taken out from the cacao fruit, fermented for 5 to 6 days, dried for one to two weeks, and if it is dark brown, it is crushed to make nibs of coarse particles. When finely grinded and heated, the nips are mixed with the fat and other ingredients contained in the cacao bean to form a sticky paste, which is usually called cacao liqueur. This liquor is made up of almost the same amount of fat and other ingredients, separated into cacao cake and cacao butter, and then recycled in appropriate proportion to the cacao liquor according to the nature of the chocolate to be made. Cacao Liquor is a component of the color, flavor and aroma of chocolate as a whole, and cacao butter melts, hardens and polishes chocolate in the mouth.

Korean Patent Registration No. 10-0932658 discloses a chocolate composition comprising 4 to 8 wt% of grape extract, 25 to 30 wt% of sugar, 15 to 20 wt% of whole milk powder, 2 to 6 wt% of lactose, 20 to 20 wt% of cocoa butter 20 To 25% by weight of cocoa mass, 15 to 20% by weight of cacao mass, 0.1 to 0.5% by weight of lecithin and 0.01 to 0.5% by weight of grape.

Korean Patent Laid-Open Publication No. 2005-0098723 discloses that cocoa mass 40 to 60 wt%, fresh cream 10 to 15 wt%, cacao butter 7 to 10 wt%, milk 5 to 10 wt%, fresh cucumber powder 5 to 15 wt% 3 to 5% by weight based on the total weight of the composition.

These chocolates are advantageous in that they can obtain beneficial effects by using grapes, fresh cucumbers and the like.

However, the above-mentioned chocolate uses sugar as a sweetening agent, and the sugar is generally used in the production of chocolate.

Sugar is an important raw material added to the flavor of chocolate, but excessive consumption of sugar due to the high consumption of chocolate is known to be one of the causes of increased risk of diabetes in adults as well as cavities and pediatric obesity.

In addition, excessive intake of sugar-added chocolate increases blood cholesterol and triglyceride levels due to overheating in the body, which can cause cardiovascular disease if accumulated in the blood vessel wall.

Therefore, it is necessary to study the sweetness material which can substitute sugar to meet the demand of health - oriented consumers.

Artificial sweeteners used in food include saccharin, aspartame or stevioside. However, their harmful effects on human body are still controversial.

Korean Patent Registration No. 10-0932658 Korean Patent Publication No. 2005-0098723

Accordingly, the inventors of the present invention have made various efforts to manufacture a cover which can completely replace the sugar to meet the needs of health-oriented consumers, and as a result, it has been confirmed that palatinose is used instead of sugar and the above effect can be secured Thus completing the present invention.

Accordingly, an object of the present invention is to provide a method for manufacturing a sugar-free covering.

In order to achieve the above object,

Conceiving a concealed raw material including a concha, palatinose, cacao liquor and cacao butter;

A first stage of aging after conching;

Performing tempering; And

And a second aging step.

The sugar-free covering of the present invention can solve the health problems due to sugar intake by using palatinose instead of sugar, thereby meeting the needs of health-oriented consumers, and can be applied to foods containing various kinds of chocolate.

The sugar-free covering according to the present invention comprises the steps of putting and then con- taining a covering raw material including a conch palatinose and a cacao liquor; A first stage of aging after conching; Performing tempering; And secondary aging.

Each step will be described in more detail below.

First, the conching process is performed after putting palatinose, cacao liquor and cacao butter as a raw material for covering the cone.

In the present invention, palatinose is used as a substitute for sugar or artificial sweetening agent.

Palatinose, also called isomaltulose, is a bivalent sugar formed by the α-1,6-glucosyl bonding of glucose to fructose. Palatinose stimulates cells that secrete GLP-1, a major hormone in the lower part of the small intestine. When palatinose is ingested, it secretes more GLP-1 than other sugars such as sugar or starch. Since general carbohydrate digestion is rapid, it does not reach the lower part of the small intestine unless a significant amount is ingested, but Palatinose is able to stimulate GLP-1-secreting cells because digestion absorption is delayed. Therefore, it is possible to suppress the rapid rise in blood glucose level (glucose), to maintain a sustained feeling of fullness, and to suppress the hunger feeling that occurs in a low blood glucose level.

The palatinose particle size is related to the quality of the covering and is preferably ground to 120-150 mesh into the cone. If the particle size is less than the above range, a uniform sweetness can not be ensured throughout the cover due to its large particle size. On the contrary, if the particle size exceeds the above range, palatinose is clustered due to small particle size, Therefore, it is used properly within the above range.

In addition to palatinose, the cover is made up of cacao liquor, which is a covering material, and lecithin, skim milk, and saccharides can be used.

The covering raw material can be classified into dark covering or milk covering depending on the difference in raw materials combined with the content of cacao.

Preferably, the dark cover comprises from 20 to 50% by weight of palatinose, from 40 to 70% by weight of cacao liquor, from 5 to 10% by weight of cacao butter, and the milk cover comprises 100% 20 to 50% by weight of palatinose, 15 to 30% by weight of cacao liquor, 15 to 30% by weight of cacao butter, and 20 to 30% by weight of skim milk powder.

Particularly, in the case of palatinose, it has 20 to 50% by weight within the total covering composition. If the content is too small, sufficient sweetness can not be secured, and as a result, the consumer can not satisfy the consumer's demand. Conversely, , It is difficult to use as a cover because the content of the composition is relatively different. Therefore, it is suitably used within the above range.

The conching process performed after adding the above composition is a process for improving the quality of the covering by uniformizing the particles, thereby eliminating the volatile flavor and improving the taste and flavor of the cover.

The conching conditions are not particularly limited in the present invention, and the known method of keeping the cone temperature at 50 to 80 캜 for 40 to 96 hours, or the dry conching for 20 to 24 hours after each composition is put in the cone, A method of dividing the remaining composition for 48 hours may be used.

Next, after the conching process is performed, the mixture is first matured at 16 to 18 DEG C for 24 to 72 hours.

This first aging stabilizes the conga- lated cacao liquor and palatinose, which can enhance the quality of the cover.

If the primary aging temperature or time is less than the above range, sufficient aging is not achieved and quality deteriorates. On the other hand, if the above range is exceeded, the ripening may progress and the quality may also deteriorate. As appropriate.

Next, after the first aging, the resultant is melted at 45 to 50 ° C, cooled to 25 to 27 ° C, and then heated to 31 to 32 ° C to perform tempering.

Tempering is a kind of stabilization process by repeating heating and cooling to prevent fat bloom due to non-uniform crystallization, to make nucleus for crystallization and to be hardened by proper shrinkage, and then softness is not produced in separation of chocolate product. In addition, the surface gloss is induced, and the whitening of the surface is prevented, so that a delicate flavor and depth can be imparted to the subsequent production of chocolate products.

If the tempering temperature or time is less than the above range, sufficient tempering can not be performed and surface gloss can not be ensured. On the other hand, even if the tempering temperature is above the above range, Use properly within.

Next, secondary aging is performed at 16 to 18 占 폚 for 4 to 8 weeks to produce a sugar-free covering.

This secondary aging can provide an effect of further stabilizing the tempered covering composition.

If the secondary aging temperature or time is less than the above range, sufficient aging is not achieved and the quality is deteriorated. On the contrary, when the above range is exceeded, the ripening progresses and the quality may also deteriorate. As appropriate.

In addition to the above-mentioned composition, the sugar-free covering according to the present invention may further include additives conventionally used in this field.

Preferably, the additives include lecithin, skimmed milk, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, nutritional enhancers and the like, and they are used for the purpose of improving the harmony, It is added for use.

The mineral may be zinc gluconate, calcium hydroxide, basic calcium phosphate, etc. Among them, calcium hydroxide having excellent solubility and low risk of precipitation can be preferably used.

Vitamin A (A1, A2), Vitamin D (D2, D3), Vitamin B (B1, B2, B6, B12, B13), Vitamin C, Vitamin L and Vitamin P are available as vitamins. , D4, D5, D6, D7), vitamin E, vitamin F, vitamin K (K1, K2, K3), vitamin U and the like.

Examples of the antioxidant include butylhydroxyanilide (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid, and the like. And sweeteners such as salt, stevia, and aspartame may be used.

The content of such an additive can be appropriately used within the range of content used for conventional coating, and for example, it can be used in the range of 0.1 to 5.0 wt% within the entire covering composition.

The covering according to the present invention, which is manufactured through the above-described process, makes it possible to provide the chocolate with excellent sensibility because consumers do not use sugar.

As a result, it can be applied to a variety of chocolate products and can be popularized as a new type of chocolate for modern people, which is preferably commercially available as high-value-added and high-function health-functional chocolate.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided to further understand the present invention, and the present invention is not limited by the examples.

Examples 1 to 3, Comparative Example  1 to 3: Sugar free Cover  Produce

The sugar-free covering was prepared with the composition shown in Table 1 below. At this time, dark cover A is 70% dark cover, dark cover B is 60% dark cover, and Example 3 is 40% milk cover.

Composition (% by weight) Example 1
(Dark coverage A) Example 2
(Dark cover B) Example 3
(Milk cover) Comparative Example 1
(Dark coverage A) Comparative Example 2
(Dark cover B) Comparative Example 3
(Milk cover) Cacao mass 61.77 50.74 20.99 61.77 50.74 20.99 Palatinos 29.79 39.39 34.67 - - - Sugar - - - 29.79 39.39 34.67 Cacao butter 8.24 9.67 20.99 8.24 9.67 20.99 lecithin 0.20 0.20 0.21 0.20 0.20 0.21 Skim milk powder - - 23.09 - - 23.09 Salt - - 0.05 - - 0.05 gun 100.00 100.00 100 100.00 100.00 100.00

The appearance and foreign matter of the received beans were inspected and selected. Then, the semi-heated roaster was preheated to 160 ° C., roasted for 20 minutes after putting the beans and discharged at a temperature of 130 to 135 ° C. after the discharge.

Then, the cooled beans were put into a crusher, pulverized, and the husks were separated using a specific gravity difference. The crushed nip was placed in a mill and subjected to primary pulverization to obtain a paste state. Thereafter, And conching was started.

Step 1) 0 to 24 hours: The cacao paste was concocted for 24 hours after the cacao injection, to remove odor and imitation.

Step 2) 24 to 42 hours: After 24 hours, conching was continued by adding palatinose, sugar, cacao butter, skim milk and salt.

Step 3) 42 to 45 hours: Lecithin was added at 42 hours before the completion of conching to continue conching.

Step 4) 45-48 hours: Conching continued.

Step 5) 48 hours: The concoction was completed and the covering was extracted from the cone.

After completion of the conching of the above-mentioned steps 1) to 5) for at least 24 hours at a temperature of 16 to 18 캜, primary aging is carried out, and the aged cover is melted at 45 to 50 캜, And the temperature was maintained at 31 to 32 DEG C for tempering.

After the tempering was completed, the coverings were maintained at 16 to 18 ° C. for 4 to 8 weeks, and secondary fermentation was carried out to produce sugar-free dark covering and milk covering.

Experimental Example  1: Sugar free Cover  Sensory evaluation

The sensory evaluation of the coverings prepared in the above Examples and Comparative Examples was performed, and the results obtained are shown in Tables 2 to 10 below.

The sensory evaluations were carried out on 35 persons (20 persons, 16 persons, 30 persons, 12 persons, 40 persons, 7 persons) of the covers prepared in Examples and Comparative Examples. The sensory quality index was evaluated by evaluating the flavor, flavor, texture, and aftertaste. The sensory quality intensity was measured as chocolate flavor, fruit flavor, odor, sweet taste, sour taste, bitter taste, Consumer acceptance and consumer preference were measured and then CCI of sensory quality was measured.

- Overall preference (sum of ranking): The higher the rating, the higher the preference.

- Comprehensive symbol (average): 9 points scale, 5 points is normal, 7 points are good, 9 points are very good

- Consumer acceptability: If the index is above 0.9, it is a product that is clearly eaten.

- Sensory Quality CCI: Six statistical probabilities, which indicate how positive or negative responses are, are calculated from item scale data such as 7 points and 9 points about how good the taste product is, / Negative representation Indicators [Meaning: 0 ~: Certainly negative, 10 ~: Quite negative, 20 ~: Almost negative, 30 ~: Somewhat negative, 40 ~: Some negative 50 ~: Somewhat positive, Positive, 70 ~: generally positive, 80 ~: fairly positive, 90 ~: definitely positive]

(Comparative example 4), balona (comparative example 5), velorado (comparative example 6), calibrate (comparative example 7), balona (comparative example 8), and the like were used as comparative examples 4 to 9, (Comparative Example 9) product was used.

(1) 70% dark coverage

Overall preference (total ranking) Composite symbols (average) Consumer acceptance Sensory Quality CCI Example 1 One 5.81 0.9970 51.6 Comparative Example 1 4 5.31 0.9942 38.7 Comparative Example 4 2 5.51 0.9970 48.4 Comparative Example 5 3 5.20 0.9991 40.6

Sensual quality symbol Taste symbol Fragrance arc Texture symbol Aftertaste sign Composite sign Example 1 6.01 5.76 5.34 6.14 5.81 Comparative Example 1 5.64 5.46 5.11 5.01 5.31 Comparative Example 4 5.74 5.46 5.26 5.17 5.41 Comparative Example 5 5.03 4.74 5.03 4.54 4.84

Sensory Quality Strength Chocolate flavor Fruit flavor Odor sweetness Sour taste bitter Degree of melting Stickiness Example 1 5.51 4.34 4.30 4.43 4.69 5.05 5.17 4.26 Comparative Example 1 5.12 4.32 5.30 5.12 4.98 4.97 5.11 5.13 Comparative Example 4 5.66 4.86 5.20 4.57 5.49 5.66 4.83 4.37 Comparative Example 5 6.46 4.54 5.06 4.26 5.71 5.86 5.29 4.20

As shown in Tables 2 to 4, the 70% dark cover according to the present invention exhibited excellent results in the preference degree, and the bitterness, odor, chocolate flavor, stickiness, sourness and fruit flavor, degree of melting and sweetness were evaluated as weak And ranked first in overall preference.

(2) 60% dark cover

Overall preference (total ranking) Composite symbols (average) Consumer acceptance Sensory Quality CCI Example 2 One 5.98 0.9994 79.4 Comparative Example 2 4 5.49 0.9654 62.8 Comparative Example 6 2 5.77 0.9992 73.7 Comparative Example 7 3 5.54 0.9978 64.4

Sensual quality symbol Taste symbol Fragrance arc Texture symbol Aftertaste sign Composite sign Example 2 6.05 5.99 5.74 6.12 5.98 Comparative Example 2 5.75 5.12 5.41 5.69 5.49 Comparative Example 6 6.14 5.86 5.57 5.49 5.77 Comparative Example 7 5.60 5.37 5.46 5.71 5.54

Sensory Quality Strength Chocolate flavor Fruit flavor Odor sweetness Sour taste bitter Degree of melting Stickiness Example 2 5.91 4.97 4.30 4.37 4.80 5.23 5.43 4.05 Comparative Example 2 5.87 4.87 4.72 5.21 4.31 5.21 5.11 4.23 Comparative Example 6 6.57 4.80 4.89 5.17 4.00 5.27 5.29 3.94 Comparative Example 7 5.66 4.46 4.80 4.80 3.91 4.86 5.03 4.05

Table 5 to Table 7 show that the 60% dark coverings according to the present invention showed excellent results in the preference degree, and the bitterness, odor, chocolate flavor, stickiness, sourness and fruit flavor, degree of melting and sweetness were evaluated as weak And ranked first in overall preference.

(3) 40% milk cover

Overall preference (total ranking) Composite symbols (average) Consumer acceptance Sensory Quality CCI Example 3 One 6.00 1.0000 71.03 Comparative Example 3 4 4.12 0.8777 45.11 Comparative Example 8 2 5.88 0.9999 68.5 Comparative Example 9 3 5.48 0.9998 48.5

Sensual quality symbol Taste symbol Fragrance arc Texture symbol Aftertaste sign Composite sign Example 3 6.12 5.50 6.01 6.38 6.00 Comparative Example 3 4.69 4.23 3.63 3.94 4.12 Comparative Example 8 5.71 6.06 5.97 5.77 5.88 Comparative Example 9 5.71 5.46 5.51 5.23 5.48

Sensory Quality Strength Chocolate flavor Fruit flavor Odor sweetness Sour taste bitter Degree of melting Stickiness Example 3 6.08 4.89 4.39 4.83 4.11 4.94 5.43 4.20 Comparative Example 3 5.45 4.56 4.55 6.12 4.21 4.21 5.44 4.12 Comparative Example 8 5.23 4.26 4.43 6.40 2.74 2.23 6.03 4.14 Comparative Example 9 4.74 3.80 4.66 6.03 2.94 2.51 5.11 4.46

As shown in Tables 8 to 10, the 40% milk covering according to the present invention showed excellent results in the preference degree, and the bitterness, odor, chocolate flavor, stickiness, sourness and fruit flavor, degree of melting and sweetness were evaluated as weak And ranked first in overall preference.

Claims (9)

Conceiving a concealed raw material including a concha, palatinose, cacao liquor and cacao butter;
A first stage of aging after conching;
Performing tempering; And
A method for manufacturing a sugar-free covering, comprising the step of secondary aging. The method of claim 1, wherein the cover is a dark cover or a milk cover. The apparatus of claim 2, wherein the dark cover
Wherein the content of palatinose is 20 to 50 wt%, the content of cacao liquor is 40 to 70 wt%, and the content of cacao butter is 5 to 10 wt%. 3. The method according to claim 2, wherein the milk cover
Characterized in that it comprises 20 to 50% by weight of palatinose, 15 to 30% by weight of cacao liquor, 15 to 30% by weight of cacao butter and 20 to 30% by weight of skim milk so as to satisfy 100% Way. The method of claim 1, wherein the palatinose is pulverized into 120 to 150 mesh. The method of claim 1, wherein the primary aging is performed at 16 to 18 캜 for 24 to 72 hours. The method of claim 1, wherein the tempering is performed at 45 to 50 캜, followed by cooling to 25 to 27 캜, followed by heating to 31 to 32 캜. The method of claim 1, wherein the secondary aging is performed at 16 to 18 캜 for 4 to 8 weeks. The method of claim 1, wherein the covering material further comprises one selected from the group consisting of lecithin, skim milk powder, saccharides, and combinations thereof.