KR20150069281A - Sugar Free Chocolate Comprising Vitamine, Calcium and Pineapple Concentrate - Google Patents

Abstract

The present invention relates to sugar-free chocolate which contains vitamins, calcium and a pineapple concentrate. More particularly, the present invention relates to sugar-free chocolate comprising: an outer shell comprising a couverture which contains cacao liquor, palatinose, and cacao butter; and a ganache filled inside the outer shell and containing vitamin D, vitamin E, calcium, pineapple concentrate, oligosaccharide, milk couverture, and butter. The sugar-free chocolate promotes a health of bones by vitamins, and calcium. In addition, the distinctive taste and flavor of a pineapple concentrate are nicely blended with the distinctive taste and flavor of a chocolate and thereby a chocolate with a very superior appealability is made available for consumers without having to use sugar.

Description

Sugar Free Chocolate Comprising Vitamin, Calcium and Pineapple Concentrate containing Vitamin, Calcium and Pineapple Concentrate [

The present invention relates to a sugar-free chocolate composition having a bone health improving effect and a refreshing taste and flavor peculiar to pineapple.

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 present inventors have made various efforts to produce chocolate having a functional effect of bone health promotion effect as well as substituting sugar completely for the purpose of health-oriented consumer, and as a result, it has been found that palatinose and oligosaccharide And using pineapple concentrate together with vitamins and calcium, this effect can be ensured and the present invention has been completed.

Accordingly, an object of the present invention is to provide sugar-free chocolate having a bone health improving effect and a refreshing taste and aroma peculiar to pineapple.

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

Which is filled in the outer skin and contains vitamin D, vitamin E, calcium, pineapple concentrate, oligosaccharide, milk cover,

Sugar-free chocolates.

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

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

The composition of Ganache contains 0.2 to 0.7 wt% of vitamin D, 0.1 to 0.5 wt% of vitamin E, 0.2 to 0.7 wt% of calcium, 5.0 to 15 wt% of pineapple concentrate, 3.0 to 10 wt% of oligosaccharide, 20 to 40 wt% And 2.0 to 7.0% by weight of butter.

The chocolate of the present invention excels in sugar and contains calcium and vitamin D and E to enhance bone health. Using pineapple concentrate, the fresh flavor and aroma unique to pineapple are properly harmonized with chocolate, and consumers To provide chocolate with excellent sensory properties.

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 covering or milk covering is possible according to the composition, and milk covering is preferably possible.

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.

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.

If the content of palatinose is less than the lower limit, it is difficult to mask the sour taste of the pine apple concentrate. If the palatinose content exceeds the upper limit, the stability of the chocolate formulation may deteriorate.

The content of the ganache filled in the outer skin is 0.2 to 0.7% by weight of vitamin D so as to satisfy 100% by weight of total chocolate composition, and the content of vitamin D, vitamin E, calcium, pineapple concentrate, oligosaccharide, milk cover, 0.1 to 0.5 wt% of vitamin E, 0.2 to 0.7 wt% of calcium, 5.0 to 15 wt% of pineapple concentrate, 3.0 to 10 wt% of oligosaccharide, 20 to 40 wt% of milk cover, and 2.0 to 7.0 wt% of butter.

In particular, the present invention includes vitamin D, E, and calcium to promote bone health.

It is important to consume enough calcium along with eating habits because the growth of the bones becomes weaker or slower in children, and adults develop osteoporosis or arthritis. The chocolate according to the present invention comprises calcium and vitamin D, E together. Vitamin D (D2, D3, D4, D5, D6, and D7) plays a very important role in bone health by helping to absorb calcium and maintaining calcium concentration in body fluids. Among them, vitamin D3 (cholecalciferol) has a high absorption rate. Vitamin E is a powerful antioxidant and maintains bone strength.

These calcium, vitamin D, and E can be used in the form of a commercially available powder. In a 100 wt.% Total composition of chocolate, vitamin D 0.2-0.7 wt%, vitamin E 0.1-0.5 wt%, calcium 0.2-0.7 It is used in weight%. If the content is less than the above range, the effect described above is insignificant. On the other hand, if the content exceeds the above range, the effect is not greatly increased and the quality of the chocolate taste may be lowered relatively.

In addition, the sugar-free chocolate according to the present invention uses a pineapple concentrate in order to have a refreshing taste.

The pineapple concentrate is made from pineapple, and the bromelain ingredient contained in pineapple accelerates the recovery of bones and cartilage and helps bone diseases.

The pineapple concentrate is not particularly limited in the present invention, and any method known in the art can be used. The concentrate means that the fruit is kept in a state of being blended with the blender. In the case of the pineapple concentrate, the concentrate contains the active ingredient of the pineapple as well as the original taste thereof, and thus helps bone health.

In the present invention, it is preferable that the pineapple concentrate is used in an amount of 5 to 15% by weight in the whole chocolate composition. If the content of pineapple is less than the above range, the effect of enhancing bone health by the pineapple concentrate can not be secured. On the contrary, if the pineapple content is above the range, the taste of chocolate tends to be deteriorated due to these pineapple flavors, It is preferably used within the range.

The milk cover includes the above-mentioned composition, contains 20-40 wt% in 100 wt% of the total chocolate composition, and 2.0-7.0 wt% in butter.

In addition, the chocolate of the present invention is sugar-free sugar-free chocolate, in which oligosaccharide is used instead of sugar. The oligosaccharides that can be used are one or more selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides, galactooligosaccharides, and combinations 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 5 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 pineapple concentrate can not be suppressed 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, .

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

Preferable additives include lecithin, skimmed milk, collagen, rum, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, sweeteners and nutritional enhancers. , And for the purpose of improving preservability. 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. , 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 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.

The above-mentioned chocolate is prepared by preparing coverings including cacao liquor, palatinose and cacao butter, and ganache including vitamin D, vitamin E, calcium, pineapple concentrate, oligosaccharide, milk cover and butter, .

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 sugar-free chocolate according to the present invention thus produced has the effect of promoting bone health through vitamins, calcium and pineapple concentrates. In addition, the pineapple flavor is appropriately harmonized with the unique flavor and taste of chocolate, To provide a 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: Production of sugar-free chocolate containing vitamins, calcium and pineapple concentrates

(1) Preparation of pineapple concentrate

1 kg of pineapple concentrate was ground with a blender to obtain a concentrated liquid.

(2) 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.

(3) Manufacture of sugar-free chocolates containing vitamins, calcium, and pineapple concentrates

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

division Content (% by weight) coat Milk Coverage 54.55 Kanachu







Calcium (Powder) 0.28 Vitamin D (Powder) 0.32 Vitamin E (50%, powder) 0.19 Pineapple concentrate 6.78 whipping cream 4.52 Milk Coverage 24.56 butter 2.64 Galactooligosaccharide 3.85 rum 2.11 Collagen (Powder, Natty Cole 4000) 0.20 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.

Pineapple concentrate was added to the cream, mixed, heated to 70 ° C and boiled. Vitamin D, E, calcium, collagen, and oligosaccharide were added to dissolve and then cooled to 35-40 ° C. The milk-covered melt was added thereto, and the mixture was allowed to stand for about 1 minute. The mixture was mixed so that the mixture did not become lumpy and smooth, and then maintained at 20 to 25 ° C to prepare a slurry of Ganache.

Examples 2 to 3 and Comparative Example  1 to 4: Manufacture of chocolate containing vitamins, calcium and pineapple concentrates

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 Comparative Example 4 coat
Dark coverage A 45.45 - - - - - Dark cover B - 45.45 - - - - Milk Coverage - - 45.45 45.45 45.45 45.45 Kanachu








Calcium (Powder) 0.33 0.33 0.03 0.7 0.33 0.33 Vitamin D (Powder) 0.39 0.39 0.03 0.7 0.39 0.39 Vitamin E (50%, powder) 0.19 0.19 0.03 0.7 0.19 0.19 Pineapple concentrate 8.46 8.46 8.46 8.46 4.46 17.46 Milk Coverage 32.99 32.99 33.81 31.80 36.02 25.02 butter 4.22 4.22 4.22 4.22 5.19 3.19 Galactooligosaccharide 4.65 4.65 4.65 4.65 4.65 - Sugar - - - - - 4.65 rum 2.54 2.54 2.54 2.54 2.54 2.54 Collagen (Powder, Natty Cole 4000) 0.78 0.78 0.78 0.78 0.78 0.78 gun 100 100 100 100 100 100

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 5.58 59.4 5.87 67.1 6.00 71.2 5.71 66.4 5.79 66.03 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 5.15 51.4 5.56 63.1 5.40 60.1 5.38 54.7 5.37 57.33 Comparative Example 2 5.51 57.2 5.64 59.1 5.16 57.4 5.09 52.4 5.35 56.53 Comparative Example 3 5.55 57.2 5.64 59.1 5.26 58.4 5.09 52.4 5.39 56.78 Comparative Example 4 5.13 51.0 5.20 62.2 5.11 55.1 5.10 53.2 5.14 55.38

According to the results shown in Table 4, the sugar-free chocolate containing vitamin, calcium, and pineapple concentrate simultaneously exhibited excellent sensory evaluation results.

Claims (7)

A cocoa liquor, a sheath made of covering including palatinose and cacao butter,
Which is filled in the outer skin and contains vitamin D, vitamin E, calcium, pineapple concentrate, oligosaccharide, milk cover,
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
The composition of Ganache contains 0.2 to 0.7 wt% of vitamin D, 0.1 to 0.5 wt% of vitamin E, 0.2 to 0.7 wt% of calcium, 5.0 to 15 wt% of pineapple concentrate, 3.0 to 10 wt% of oligosaccharide, 20 to 40 wt% And 2.0 to 7.0% by weight of butter. 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 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.