KR20150069273A - Sugar Free Chocolate Comprising Actinidia Arguta Extract - Google Patents

Abstract

The present invention relates to a sugar-free chocolate including Actinidia argute extracts and, more specifically, a sugar-free chocolate, which has an outer cover made from couverture having cacao liquor, palatinose and cacao butter, and a ganache which is filled in the outer cover and has coconut milk, Actinidia argute extracts, dark couverture and honey wherein the sugar-free chocolate has Actinidia argute extracts and honey and accordingly improves immunity and skin while providing good preference like taste without using sugar for customers by harmonizing taste and smell of Actinidia argute with taste of chocolate.

Description

Sugar Free Chocolate Comprising < RTI ID = 0.0 > Actinidia Arguta Extract < / RTI &

The present invention relates to a sugar-free chocolate composition comprising a quercetin extract effective for immunological enhancement and skin aesthetics.

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.

In addition to the cocoa liquor and cacao butter mentioned above, sugar is commonly used to make 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.

In addition to these contents, functional chocolate having various effects has been proposed.

Korean Patent Publication No. 2002-0048165 discloses a ginseng truffle chocolate to utilize the effect of ginseng, 2005-0042283 a chocolate including citron powder, 2007-0014794 a bamboo leaf powder, a bamboo shoot powder, Bamboo shoots, and sugar-treated chopped bamboo shoots, No. 2010-0070524 proposes a dandelion chocolate having an antioxidative function of a dandelion ingredient, and No. 2011-0059066 suggests a black garlic chocolate which can simultaneously ingest good ingredients of a black garlic .

Korean Patent Publication No. 2002-0048165 Korean Patent Publication No. 2005-0042283 Korean Patent Publication No. 2007-0014794 Korean Patent Publication No. 2010-0070524 Korean Patent Publication No. 2011-0059066

Accordingly, the inventors of the present invention have made various efforts to produce chocolate having a functional effect such as immunity enhancement and skin beauty improvement effect as well as substituting sugar completely for the purpose of health-oriented consumer, and as a result, The present inventors completed this invention by confirming that these effects can be ensured by using the extract and honey extract.

Accordingly, it is an object of the present invention to provide a sugar-free chocolate containing the extract of Quercus gamma which is capable of improving sensory quality deterioration due to sour taste of the Quercus mongrel extract and effectively exerting immunity enhancing ability and skin improving ability possessed by Quercus mongolica extract and honey I will do it.

To this end, the present invention relates to a cosmetic comprising a covering comprising cacao liquor, palatinose and cacao butter,

The coconut milk which is filled in the outer skin and contains honey,

Sugar-free chocolates.

At this time, the chocolate is so adjusted that 100%

30 to 55% by weight of the covering composition, and

10% to 35% by weight of coconut milk, 2% to 10% by weight of Daria extract, 20% to 40% by weight of dark coverage, and 5% to 15% by weight of honey.

The chocolate according to the present invention excels in sugar and can obtain immunity enhancement and skin improving effect due to the extracts of quercetin and honey, as well as a unique flavor of chrysanthemum and a unique taste of chocolate are appropriately harmonized, Making it possible to provide very good chocolate.

Hereinafter, the present invention will be described in detail.

The chocolate according to the present invention has a structure including a shell and a ganache filled in the shell.

At this time, the outer cover is composed of a couverture including cacao liquor, palatinose and cacao butter, and it is possible to use dark cover or milk cover depending on its composition, and preferably dark cover is used.

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.

The covering having such a composition is used in an amount of 30 to 55% by weight within a total chocolate content of 100% by weight.

The in-covered palatinose is also called isomaltulose, and is a bivalent sugar formed by linking glucose to α-1,6-glucosyl in 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.

When the content of palatinose is below the lower limit, it is difficult to mask the sour taste of the extract, and when the content exceeds the upper limit, the stability of the chocolate formulation is deteriorated.

The content of the ganache contains 30 to 55 wt.% Of a cover, 10 to 35 wt.% Of a coconut milk, 15 to 35 wt.% Of a coconut milk, 15 to 35 wt.% Of a coconut milk, 2 to 10 wt%, dark cover 20 to 40 wt%, and honey 5 to 15 wt%.

Coconut milk (coconut milk) is cut into long boiling water of white fruit of coconut fruit. It is used for soft texture. In the present invention, it is preferable that 10 to 35% by weight of the whole chocolate is included. If the content of coconut milk is less than the above range, a smooth texture can not be ensured. On the contrary, if the content exceeds the above range, the content of other ingredients is relatively decreased and the preference degree is greatly reduced.

In particular, the chocolate according to the present invention is characterized in that Actinidia arguta ) extract, and this extract has a good effect on the improvement of immune hypersensitivity. In addition, the hypersensitivity reaction in the immune system of our body is called immune hypersensitivity. The diseases such as atopic dermatitis, allergic rhinitis, asthma and food allergy are ultimately caused by immune problems.

Daraya extract inhibits the overproduction of the allergic antibody lgE, inhibits the hyper-activated Th2 cell response, activates the abnormally weakened Th1 cell response, restores the immune balance of Th1 and Th2, It suppresses secretion. In addition, it inhibits the proliferation and activation of allergic inflammatory cells, and activates regulatory T cells promoting immune balance recovery through antioxidant action. In the present invention, it is possible to obtain an effect of enhancing immunity by using the extract of Chrysanthemum morifolium extract having such an effect in chocolate.

These extracts can be used either directly or in the form of a liquid or powder.

The production of the extract is not particularly limited in the present invention, and a known method can be used. Examples thereof include water extraction using water or hot water at room temperature, alcohol extraction using a lower alcohol such as methanol or ethanol, organic solvent extraction using acetone, chloroform and methylene chloride, and supercritical extraction. Preferably, the extract is prepared through water extraction using water, and the extract is concentrated and used in the form of a concentrated liquid (liquid), or dried to obtain a powder.

In the present invention, it is preferable that the scutellaria extract is contained in an amount of 2 to 10% by weight in the entire chocolate. If the content of the extract is lower than the above range, the effect of enhancing the immunity of the extract can not be ensured. On the contrary, if the content exceeds the above range, the taste of chocolate tends to deteriorate the taste of chocolate, Preferably used.

In addition, the chocolate of the present invention is sugar-free sugar-free chocolate, in which a natural ingredient, honey, is used instead of sugar. Honey is added to complement the sour taste of the quercetin extract as well as beneficial effects on the skin. Specifically, honey contains various vitamins (B, C group) and minerals (potassium, zinc, calcium) in a state easily absorbed, and is good for skin beauty and plays a role of facilitating metabolism. In addition, potassium in the honey component plays a role in removing cholesterol and wastes in the blood vessels in the body, which smoothes blood circulation and consequently increases skin elasticity and regeneration.

In the present invention, honey is preferably contained in an amount of 5 to 15% by weight in the entire chocolate. If the content of honey is less than the above range, the sour taste of the extract can not be inhibited and the preference of the chocolate is lowered. On the contrary, if the content exceeds the above range, the content of the other composition is relatively decreased, .

The dark cover is used for the texture and texture of chocolate of KANUCU and is used in an amount of 20 to 40 wt% within 100 wt% of the whole chocolate composition.

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

Preferable examples of the additives include lecithin, skim milk powder, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, sweeteners, nutritional enhancers and the like. It is added for the purpose of use. Wherein the additive can be added to each or both of the cover and the ganache.

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. , Vitamin D (vitamin D), vitamin D (vitamin D), vitamin D (vitamin D), vitamin D (vitamin D)

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 suitably used within the range of content used in conventional chocolate, and can be used in the range of 0.1 to 5.0% by weight within the entire chocolate composition, for example. Preferably, 0.2 to 1.0 wt% of calcium and vitamin D3 are used as the minerals, respectively.

 The above-mentioned chocolate is prepared by preparing each of the cocoa liquor, including the cacao liquor, palatinose and cacao butter, coconut milk, extract, dark cover, and honey, and molding these covers and ganache.

In this case, the molding is not particularly limited in the present invention. For example, the cover is heated to 45 to 50 캜 and melted and then dropped to 25 to 30 캜 to form a lower cell, and a slurry The ganache is poured and hardened, and then the molten liquid is again poured into the upper part to prepare a mold having a chocolate-type jacket.

As another example, it is possible to produce a single or double cell with a covering melt, pour the slurry of Kunash into the single or double cell and then pour the covering melt over it to have a cell-shaped chocolate shell.

The thus-prepared quail extract and the honey-containing chocolate according to the present invention not only can obtain immunity enhancement and skin improving effect due to the extract of Quercus mongolus extract and honey, but also provide a harmony between the unique flavor and the unique taste of chocolate, Enabling consumers to provide highly functional chocolate.

As a result, the chocolate can be regarded as a good new type of chocolate for modern people, and 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.

Example 1 Preparation of Sugar-Free Chocolate Containing Purple Extract

(1) Preparation of extract

To 1 kg of crabs was added 10 L of water, followed by extraction with hot water at 80 ° C for 5 hours, filtration was performed, and the obtained filtrate was distilled under reduced pressure to obtain a scallion extract.

(2) sugar-free Cover  Produce

The sugar-free covering was prepared with the composition shown in Table 1 below.

Composition (% by weight) Dark coverage A Dark cover B Milk Coverage Cacao liquor 61.77 50.74 20.99 Palatinos 29.79 39.39 34.67 Cacao butter 8.24 9.67 20.99 lecithin 0.2 0.2 0.21 Skim milk powder - - 23.09 Salt - - 0.05 gun 100 100 100

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, conatin was continued by adding palatinose and cacao butter.

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.

(3) Preparation of sugar-free chocolates containing Daruya extract

Sugar-free chocolate was prepared with the composition shown in Table 2 below.

division Content (% by weight) coat Dark cover B 45.45 Kanachu




Coconut milk 14.14 Extract 2.95 Dark cover B 29.58 honey 7.00 Vitamin D3 0.38 Ca (Pureacal) 0.50 gun 100

The dark cover B melt was prepared by finely dividing the cover into a dissolvable form, dissolving it in 45-50 ° C water bath, and cooling it to 25-30 ° C.

The dark cover B melt was poured into a mold, then shaken, molded, and cooled until the chocolate solidified.

Add coconut milk to coconut milk, mix, boil to 70 ℃, add calcium and vitamin D to dissolve, and then add honey to dissolve. This solution was prepared by cooling to 35 to 40 占 폚. The dark cover B melt was added thereto, and the mixture was allowed to stand for about 1 minute. Thereafter, the mixture was blended so as to have a smooth shape without lumps and maintained at 20 to 25 ° C to prepare a slurry of Ganache.

Then, the above-mentioned Ganasch slurry was filled in a mold, cooled and allowed to stand until solidified, and then Dark Coverage B melt was poured again to complete the chocolate.

Examples 2 to 3 and Comparative Example  1 ~ 3: Production of chocolate containing extract

Chocolate was prepared in the same manner as in Example 1, but with the composition shown in Table 3 below.

Category (% by weight) Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 coat
Dark coverage A 45.45 - - - - Dark cover B - - 45.45 45.45 45.45 Milk Coverage - 45.45 - - - Kanachu




Coconut milk 14.14 14.14 14.14 13.14 14.14 Extract 2.95 2.95 1.05 10.95 2.95 Dark cover B 29.58 29.58 31.48 22.58 29.58 honey 7.00 7.00 7.00 7.00 - Sugar - - - - 7.00 Vitamin D3 0.38 0.38 0.38 0.38 0.38 Ca (Pureacal) 0.50 0.50 0.50 0.50 0.5 gun 100 100 100 100 100

Experimental Example  1: Sensory evaluation of chocolate

The sensory evaluation of the chocolate prepared in the above Examples and Comparative Examples was carried out on 33 mothers of 4th to 6th grade children of elementary school. At this time, the total sign and detail sign are 9 points and 5 points are normal. CCI (positive / negative reaction) shows positive or negative reaction from item scale data such as 7 points and 9 points about how good the taste product is (0 ~: definitely negative, 10 ~: fairly negative, 20 ~: almost negative, 30 ~: somewhat negative, 40 ~: slightly negative, 50 ~: slightly positive, 60 ~: somewhat positive, 70 ~: generally positive, 80 ~: fairly positive, 90 ~: definitely positive). The results are shown in Table 4 below.

Fragrance arc Taste symbol Texture symbol Aftertaste sign Composite sign Average
(9 points) CCI
(100 points) Average
(9 points) CCI
(100 points) Average
(9 points) CCI
(100 points) Average
(9 points) CCI
(100 points) Average
(9 points) CCI
(100 points) Example 1 5.57 59.5 5.87 67.5 5.97 70.8 5.75 68.9 5.79 66.68 Example 2 5.52 58.7 5.77 65.8 5.85 68.9 5.76 69.0 5.73 65.60 Example 3 5.55 59.3 5.75 65.3 5.92 69.8 5.81 70.1 5.78 66.13 Comparative Example 1 5.24 56.4 5.12 60.1 5.65 65.1 5.12 54.5 5.28 59.02 Comparative Example 2 5.18 51.2 5.16 60.8 5.34 60.4 5.02 52.1 5.18 56.13 Comparative Example 3 5.08 48.2 5.15 60.5 5.22 57.5 5.17 55.0 5.13 55.30

According to the results shown in Table 4, the sugar-free chocolate containing the extract of Quercetin according to the present invention exhibited excellent sensory evaluation and overall results.

Claims (6)

A cocoa liquor, a sheath made of covering including palatinose and cacao butter,
The coconut milk which is filled in the outer skin and contains honey,
Sugar free chocolate containing. The sugar-free chocolate according to claim 1, wherein the covering is dark covering or milk covering. 3. The apparatus according to claim 1 or 2, wherein the dark cover
Characterized in that it contains 20 to 50 wt% of palatinose, 40 to 70 wt% of cacao liquor, and 5 to 10 wt% of cacao butter so as to satisfy 100 wt% of the whole. 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 powder so as to satisfy 100% by weight of the whole. [3] The chocolate according to claim 1,
30 to 55% by weight of the covering composition, and
Characterized in that it comprises 10 to 35% by weight of coconut milk, 2 to 10% by weight of Daria extract, 20 to 40% by weight of dark coverings and 5 to 15% by weight of honey. The method of claim 1,
The sugar-free chocolate further comprises one selected from the group consisting of lecithin, skim milk powder, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, nutritional enhancers, sweeteners and combinations thereof.