KR20150069277A - Sugar Free Chocolate Comprising Apple and Prunus mume Concentrate - Google Patents

Abstract

The present invention relates to a sugar-free chocolate including concentrated apple solution and plum solution and, more specifically, a sugar-free chocolate including an outer cover made from couverture with cacao liquor, palatinose and cacao butter and a ganache filled in the outer cover with the concentrated apple solution, the concentrated plum solution, milk couverture, butter, oligosacchraide, nuts, vitamin D and calcium wherein the sugar-free chocolate has functions to grow bones and to maintain the same while providing good taste for customers without using sugar by harmonizing fresh taste and smell of concentrated apple and plum solution with fresh and smell of chocolate.

Description

Sugar Free Chocolate Comprising Apple and Prunus mume Concentrate containing apple and plum concentrate}

The present invention relates to sugar-free chocolate compositions comprising apple and plum concentrate for the growth and maintenance of bone.

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

Therefore, the inventors of the present invention have made various efforts to produce chocolate having a functional effect of bone growth and maintenance as well as substituting sugar completely for the purpose of health-oriented consumers. As a result, It has been confirmed that this effect can be secured by using oligosaccharide and using apple and plum concentrate, thus completing the present invention.

Accordingly, it is an object of the present invention to provide sugar-free chocolate which has distinctive effects of apples and plum, and which has reduced sensory quality deterioration due to the sour taste of apples and plums.

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

The mixture is filled in the outer shell, and contains apple concentrate, plum concentrate, milk cover, butter, oligosaccharide, vitamin D and calcium

Sugar-free chocolates.

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

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

1 to 10% by weight of oligosaccharide, 0.1 to 5% by weight of vitamin D, and 2 to 10% by weight of an apple concentrate, 0.1 to 5% by weight of a plum concentrate, 15 to 40% And 0.1 to 5 wt% of calcium.

The chocolate of the present invention excludes sugar and has a function of growing and maintaining bones. The apple concentrate, the refreshing fragrance of plum and the unique taste of chocolate are appropriately harmonized, and consumers are provided with chocolate having excellent sensation without using sugar .

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 envelope is composed of a couverture including cacao liquor, palatinose and cacao butter, and dark cover or milk cover can be used depending on the composition, and milk cover is preferably 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 100% by weight of the total chocolate composition, preferably using milk covering.

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 apple concentrate and plum, and when the content exceeds the upper limit, the stability of the chocolate formulation is deteriorated.

The ganache filled in the outer shell comprises apple concentrate, plum concentrate, milk cover, butter, oligosaccharide, vitamin D and calcium, the content of which is in the range of 2 to 10% by weight of apple concentrate, 0.1 to 5% by weight of concentrate, 15 to 40% by weight of milk cover, 1 to 10% by weight of butter, 1 to 10% by weight of oligosaccharide, 0.1 to 5% by weight of vitamin D and 0.1 to 5% by weight of calcium.

The apple concentrate is rich in vitamins, minerals, calcium and fiber, so it is healthy and refreshing. The preparation method of the apple concentrate is not particularly limited in the present invention, and a method known in the art can be used. For example, it means a state of using a blender. In the case of an apple concentrate, it contains the essential ingredient of the apple and the effective ingredients such as vitamins, minerals and calcium.

In the present invention, the apple concentrate is preferably used in an amount of 2 to 10% by weight in the whole chocolate composition. If the content of the apple concentrate is less than the above range, the flavor peculiar to the apple can not be sufficiently exhibited. On the other hand, if the content exceeds the above range, the taste of chocolate tends to be deteriorated and the preference degree is greatly reduced.

The plum concentrate contains various kinds of organic acids. These organic acids supplement the calcium consumed by stress along with the fatigue recovery effect. Citric acid and malic acid among the organic acids play a role in helping calcium absorption.

These mash concentrates can be used either directly in the liquid state or in the powder state, or can be purchased commercially.

For example, the production of the plum concentrate can be carried out by a water extraction method using water or hot water at room temperature, an alcohol extraction method using a lower alcohol such as methanol or ethanol, an organic solvent extraction method using acetone, chloroform and methylene chloride, And then the mixture is concentrated and used in the form of a concentrated liquid (liquid), or dried and used in a powder state.

Preferably, the mussel concentrate is used in an amount of 0.1 to 5% by weight in the whole chocolate composition. If the content of the plum concentrate is less than the above range, it is difficult to expect the calcium absorption enhancing effect due to the organic acid of the plum. On the other hand, if the content exceeds the above range, do.

The milk coverings include the above-mentioned composition and are used in an amount of 15 to 40% by weight in the whole chocolate composition, and butter is used in an amount of 1 to 10% by weight in the whole chocolate composition.

In addition, the chocolate of the present invention is sugar-free sugar-free chocolate, in which oligosaccharide is used instead of sugar. Usable oligosaccharides include a fructooligosaccharide, an isomaltooligosaccharide, a maltooligosaccharide, a galactooligosaccharide, and a combination thereof. These oligosaccharides act selectively to multiply beneficial bacteria such as intestinal bifidus bacteria to keep the intestines healthy and improve the constipation. They are also an energy source because they are hardly degraded by the acupuncture, gastric juice and enzymes in the small intestine. It is possible to overcome the problems associated with excessive consumption of sugar due to high consumption of chocolate.

In the present invention, the oligosaccharide is preferably contained in an amount of 1 to 10% by weight in the entire chocolate. If the content of the oligosaccharide is less than the above range, the sour taste of the apple concentrate or the plum concentrate can not be inhibited and the preference of the chocolate is lowered. On the other hand, if the content exceeds the above range, the content of the other composition is relatively decreased, And the like.

In addition, the sugar-free chocolate according to the present invention includes vitamins and calcium for growth and maintenance of bone, and they are used in an amount of 0.1-5 wt% of vitamin D and 0.1-5 wt% of calcium, respectively, in the whole chocolate composition.

Vitamin D is a very important vitamin to maintain bone growth and function in the nervous system. Vitamin D. Vitamin D, which regulates calcium and phosphorus, increases absorption of calcium and phosphorus in the small intestine, helps bone formation, Promote. The vitamin D is divided into D2, D3, D4, D5, D6 and D7 in detail. Preferably, vitamin D3 is used in the examples of the present invention.

Calcium is directly involved in bone growth, and calcium can be purchased in the form of calcium hydroxide, basic calcium phosphate, or calcium powder.

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.

Minerals are preferably zinc gluconate which is excellent in solubility and has a low risk of occurrence of precipitation.

Vitamin A (A1, A2), Vitamin E, Vitamin F, and Vitamin B are available as vitamins, which are water-soluble vitamins (B1, B2, B6, B12 and B13), vitamin C, Vitamin K (K1, K2, K3), and vitamin U, and vitamin D3 was used in the examples of the present invention.

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 coverings including cacao liquor, palatinose and cacao butter, and ganache containing apple concentrate, plum concentrate, milk cover, butter, oligosaccharide, vitamin D and calcium, .

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 apple concentrate and the chocolate containing the mussel concentrate can obtain the bone growth and maintenance effect due to the refreshing taste by the apple concentrate and the plum, the active ingredient contained therein, and the vitamin D and calcium However, the apple concentrate and the unique flavor of the plums and the unique taste of the chocolate are appropriately harmonized, and it is possible to provide a chocolate having a very high sensibility to consumers without using sugar.

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: Apple concentrate and plum Concentrate  Sugar-free chocolate production

(One) Cover  Produce

Dark coverage and milk coverage were prepared with the compositions of 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.

(2) apple concentrate and plum Concentrate  Manufacture of sugar-free chocolate

Sugar-free chocolate was prepared with the composition shown in Table 2 below. At this time, commercially available apple concentrate and concentrate (powder) were purchased and used.

division Content (% by weight) coat Milk Coverage 54.332 Kanachu




Apple concentrate 11.955 Plum concentrate 27.114 Milk Coverage 4.443 butter 1.047 Galactooligosaccharide 0.453 Vitamin D3 0.354 Ca (purifier) 0.302 gun 100

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

The milk cover melt was poured into a mold, followed by shaking, molding, cooling and standing until the chocolate solidified.

After mixing, the mixture was heated to 70 ° C and boiled. Then, calcium, vitamin D, plum concentrate and oligosaccharide were added to dissolve and then cooled to 35-40 ° C. Milk cover melt was added thereto, and the mixture was allowed to stand for about 1 minute. Then, the slurry was mixed so that the slurry did not become lumpy and smooth, and the butter in the form of pomade was added to the slurry to form a smooth shape, and then the slurry was prepared at 20 to 25 ° C.

Then, the slurry was filled in a mold, cooled, allowed to stand until hardened, and then poured again into a milk-covered melt to complete chocolate.

Examples 2 to 3 and Comparative Example  1 to 3: apple concentrate and plum Concentrate  Manufacture of chocolate containing

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

division Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 coat

Dark coverage A 45.455 - - - - Dark cover B - 45.455 - - - Milk Coverage - - 45.455 45.455 45.455 Kanachu





Apple concentrate 13.481 13.481 7.481 8.481 13.481 Plum concentrate 0.525 0.525 0.525 6.525 0.525 Milk Coverage 31.379 31.379 37.379 31.379 31.379 butter 3.358 3.358 3.358 3.358 3.358 Galactooligosaccharide 5.142 5.142 5.142 4.142 - Sugar - - - - 5.142 Vitamin D3 0.410 0.410 0.410 0.410 0.410 Ca (purifier) 0.250 0.250 0.250 0.250 0.250 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 5.52 58.7 5.77 65.8 5.85 68.9 5.76 69.0 5.73 65.60 Example 2 5.56 59.4 5.79 66.9 6.00 71.2 5.69 67.4 5.76 66.23 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 5.57 59.5 5.64 61.2 5.34 62.0 5.02 50.8 5.40 58.38 Comparative Example 2 5.55 57.2 5.64 59.1 5.26 58.4 5.09 52.4 5.39 56.78 Comparative Example 3 5.21 50.4 5.12 57.1 5.50 63.1 5.38 54.7 5.30 56.33

According to the results shown in Table 4, the apple concentrate according to the present invention and the sugar-free chocolate containing the plum concentrate showed excellent sensory evaluation as a whole.

Claims (7)

A cocoa liquor, a sheath made of covering including palatinose and cacao butter,
The mixture is filled in the outer shell, and contains apple concentrate, plum concentrate, milk cover, butter, oligosaccharide, vitamin D and calcium
Sugar free chocolate containing. The sugar-free chocolate according to claim 1, wherein the covering is dark covering or milk covering. The apparatus of claim 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 1 or 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% by weight of the whole. [3] The chocolate according to claim 1,
30 to 55% by weight of the covering composition, and
1 to 10% by weight of oligosaccharide, 0.1 to 5% by weight of vitamin D, and 2 to 10% by weight of an apple concentrate, 0.1 to 5% by weight of a plum concentrate, 15 to 40% And 0.1-5% by weight of calcium. The method according to claim 1, wherein the oligosaccharide
Wherein the sugar chain comprises one selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides, galactooligosaccharides, and combinations thereof. The method of claim 1,
The sugar-free chocolate according to claim 1, further comprising one selected from the group consisting of lecithin, skim milk powder, vitamins, minerals, spices, antioxidants, stabilizers, coloring agents, nutritional enhancers, sweeteners and combinations thereof.