KR20150069284A - Sugar Free Chocolate Comprising Earl Grey, Chicory Dietary Fiber and Lactic Acid Bacteria - Google Patents

Abstract

The present invention relates to sugar-free chocolate which contains an earl grey tea, chicory dietary fiber and lactic acid bacteria. 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 whipped cream, milk couverture, dark couverture, butter, earl grey tea, chicory dietary fiber, lactic acid bacteria, and sugar alcohol. The sugar-free chocolate contains an earl grey tea, a chicory fiber, lactic acid bacteria and thereby promotes a bowel movement and facilitates a secretion of a digestive fluid. In addition to these functions, the distinctive taste of a chocolate is nicely blended and thereby a chocolate with a very superior appealability is made available for consumers without having to use sugar.

Description

Sugar Free Chocolate Comprising Earl Gray, Chicory Dietary Fiber and Lactic Acid Bacteria containing Earl Gray, Chicory Dietary Fiber,

The present invention relates to a sugar-free chocolate composition comprising Earl Gray, chicory dietary fiber and lactic acid bacteria having an effect of stimulating intestinal motility and promoting digestive juice secretion.

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 found that, in order to meet the demands of health-oriented consumers, not only can sugar be entirely excluded and replaced, but also various efforts are made to produce chocolate having a functional effect capable of stimulating intestinal motility and promoting digestive juice secretion As a result, it was confirmed that palatinose and sugar alcohols were used in place of sugar, and that such effects could be ensured by using various kinds of starch, chicory dietary fiber and lactic acid bacteria.

Accordingly, it is an object of the present invention to provide an unripe sugar-free chocolate which is capable of exhibiting an effect of peculiar taste of chocolate, functioning of intestinal motility and promoting secretion of digestive juice, together with functions unique to Earl Gray, chicory dietary fiber and lactic acid bacteria 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 composition is filled in the outer skin and contains a fresh cream, milk cover, dark cover, butter, Earl Gray, chicory dietary fiber, lactic acid bacteria,

Sugar-free chocolates.

At this time, the chocolate was so prepared as to satisfy 100 wt%

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

10 to 20 wt% of fresh cream, 15 to 30 wt% of milk cover, 1 to 7 wt% of dark cover, 2 to 7 wt% of butter, 0.5 to 2.0 wt% of Earl Gray, 0.2 to 2.0 wt% of chicory dietary fiber, 0.5 to 5.0% by weight of lactic acid bacteria and 1.0 to 5.0% by weight of sugar alcohol.

The chocolate of the present invention excludes sugar and can be used to stimulate intestinal motility and promote the secretion of digestive juices including various vegetable chicory dietary fiber and lactic acid bacteria and Earl Gray, Function and the unique taste of chocolate are appropriately harmonized, making it possible for consumers to provide chocolate with 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.

In particular, the covered palatinose is also called isomaltulose, and is a bivalent sugar formed by the α-1,6-glucosyl bond of glucose to fructose. Palatinose stimulates cells that secrete GLP-1, a major hormone in the lower intestine, and secretes more GLP-1 when palatinose is consumed than other sugar alcohols 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 below the lower limit, the chocolate taste may be deteriorated. If the palatinose content exceeds the upper limit, the stability of the chocolate formulation may deteriorate.

The content of the ganache contains 10 to 20% by weight of fresh cream in 100% by weight of the total chocolate composition, and the content of the ganoderma is 10 to 20% by weight, , Milk cover 15 to 30 wt%, dark cover 1 to 7 wt%, butter 2 to 7 wt%, Earl Gray 0.5 to 2.0 wt%, chicory dietary fiber 0.2 to 2.0 wt%, lactic acid bacteria 0.5 to 5.0 wt% 1.0 to 5.0% by weight.

Fresh cream is used for a soft texture. In the present invention, it is preferable that 10 to 20% by weight is contained in the entire chocolate. If the content of whipped cream is less than the above range, a smooth texture can not be ensured. On the other hand, if the content exceeds the above range, the content of other ingredients is relatively reduced and the preference degree is greatly reduced.

Milk covering and dark covering are used for the texture and chocolate texture of Ganache, and butter is used within the above range.

In addition, the chocolate of the present invention uses Earl Gray, Chicory dietary fiber, and Lactobacillus to promote intestinal motility and promote digestion.

Earl Gray, Chicory dietary fiber and Lactobacillus are all associated with intestinal motility. Specifically, Earl Gray has a substance that stimulates intestinal motility and promotes the secretion of digestive juices, and also has the effect of inhibiting germs.

In addition, chicory dietary fiber is classified as chicory extract (dietary fiber) and is a natural water-soluble dietary fiber extracted from chicory root. It normalizes peristaltic movement of the intestine, improves the function of the large intestine and is combined with bile acid and lipid It reduces the levels of serum cholesterol and triglyceride.

When lactic acid bacteria enter into the body, they produce lactic acid to inhibit the activity of harmful bacteria, help the activity of beneficial bacteria, remove intestinal toxins, and actively control beneficial bacteria in the intestines to prevent intestinal decay. The lactic acid bacteria are not particularly limited in the present invention, and all known lactic acid bacteria can be used. Typically, Lactobacillus , Streptococcus , Bifidobacterium, Lactococcus , Clostridium and the like are possible.

The above-mentioned Earl Gray, Chicory dietary fiber and Lactobacillus can be prepared directly by the known methods or purchased commercially. However, when added as a composition of chocolate, the content of these substances is adjusted within the range that does not inhibit the taste of chocolate as well as the effect of each substance.

Preferably, 0.5 to 2.0 wt% of Earl Gray, 0.2 to 2.0 wt% of Chicory dietary fiber, and 0.5 to 5.0 wt% of lactic acid bacterium are used in the entire chocolate composition. If the content of each ingredient is less than the above range, the effect such as intestinal motility promotion can not be ensured. On the contrary, when the content exceeds the above range, the taste of chocolate tends to be greatly deteriorated due to bitter taste or sour taste peculiar to each substance. .

In the present invention, sugar alcohol is used instead of sugar together with palatinose to exclude sugar.

Sugar alcohols are produced by hydrogenation of various starch syrups, which have been degraded by enzymes, as raw materials, and have lower calories (2.4 kcal / g) than sugars. Such sugar alcohols include maltitol syrup and galacto-oligosaccharides, and they are also commercially available or commercially available.

The sugar alcohol is used in an amount of 1.0 to 5.0% by weight within 100% by weight of the whole chocolate composition. If the content is less than the above range, the above-mentioned effect can not be ensured. On the contrary, if the content exceeds the above range, the preference of chocolate may be lowered.

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

Preferably, the additives include lecithin, skim milk, rum, collagen, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, sweeteners, amino acids and nutritional enhancers, It is added for the purpose of improving palatability and 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. 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 a dark covering and a milk covering including cacao liquor, palatinose and cacao butter, and then preparing it with a skin composition. The cream contains milk cream, milk cover, dark cover, butter, Earl Gray, chicory dietary fiber, lactic acid bacteria, Alcohol, and other additives, 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.

According to the present invention, the chocolate containing Earl Gray, Chicory dietary fiber and Lactobacillus bacterium according to the present invention actively stimulates digestion and promotes digestion, as well as the unique flavor , Making it possible for consumers to provide chocolate with excellent sensory properties without the use of 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: Gray , Chicory dietary fiber and sugar-free chocolate containing lactic acid bacteria

(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 0.20 0.20 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) Earl Gray , Sugar-free chocolate containing chicory dietary fiber and lactic acid bacteria

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

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









whipping cream 15.57 Dark cover B 9.72  Milk Coverage 14.58 butter 1.70 Earl Gray 0.65 Chicory dietary fiber 0.44 Lactobacillus 0.35 Galactooligosaccharide 0.97 rum 1.30 Vitamin E (50%) 0.08 Collagen (Natty Cole 4000) 0.09 gun 100

The dark cover B and the milk cover melt were prepared by making the dark and milk coverings prepared in the previous step into a finely divided and soluble form, and then melting them at 45 to 50 ° C. and then cooling them at 25 to 30 ° C.

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

After boiling the fresh cream to 70 ℃, boil it and put the earle leaves. After 3 minutes, we apply the force to the back or the net and filter it. Then we add the whipped cream to the mixture. Vitamin, collagen, lactic acid bacteria, chicory dietary fiber, and oligosaccharide were added to the above liquid to dissolve, and the mixture was cooled to 35 to 40 ° C. Add Dark Cover B and Milk Coverage melt for about 1 minute, mix to make smooth shape without lumps, mix with butter in form of pomade, mix with rum to make smooth shape and mix with 20 ~ 25 ℃ To prepare a Ganz slurry.

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  1-3: Earl Gray , Chocolate with chicory dietary fiber and lactic acid bacteria

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 45.45 - - - - Dark cover B - 45.45 - - - Milk Coverage - - 45.45 45.45 45.45 Kanachu









whipping cream 17.30 17.30 17.30 17.30 17.30 Dark cover B 3.34 3.34 3.34 3.34 3.34  Milk Coverage 22.63 22.63 23.68 19.68 22.63 butter 4.5 4.5 4.5 4.5 4.5 Earl Gray 0.6 0.6 0.3 2.2 0.6 Chicory dietary fiber 0.85 0.85 0.1 2.2 0.85 Lactobacillus 1.55 1.55 1.55 1.55 1.55 Galactooligosaccharide 2.65 2.65 2.65 2.65 - Sugar - - - - 2.65 rum 0.83 0.83 0.83 0.83 0.83 Vitamin E (50%) 0.19 0.19 0.19 0.19 0.19 Collagen (Natty Cole 4000) 0.11 0.11 0.11 0.11 0.11 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 5.50 58.6 5.76 65.5 5.83 68.7 5.75 69.1 5.71 65.48 Example 2 5.58 59.4 5.87 67.1 6.00 71.2 5.71 66.4 5.79 66.03 Example 3 5.56 59.3 5.75 65.3 5.92 69.8 5.81 70.1 5.76 66.13 Comparative Example 1 5.51 59.3 5.61 63.0 5.36 61.8 5.07 51.0 5.40 58.78 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 5.15 51.4 5.56 63.1 5.40 60.1 5.38 54.7 5.37 57.33

According to the results of Table 4, the sugar-free chocolate containing Earl Gray, chicory dietary fiber and lactic acid bacteria at the same time showed excellent sensory evaluation results.

Claims (7)

A cocoa liquor, a sheath made of covering including palatinose and cacao butter,
The composition is filled in the outer skin and contains a fresh cream, milk cover, dark cover, butter, Earl Gray, chicory dietary fiber, lactic acid bacteria,
Sugar free chocolate containing. The sugar-free chocolate according to claim 1, wherein the covering of the outer 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 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. The chocolate according to claim 1, wherein the chocolate comprises 100% by weight of the total composition,
30 to 55% by weight of the covering composition, and
10 to 20 wt% of fresh cream, 15 to 30 wt% of milk cover, 1 to 7 wt% of dark cover, 2 to 7 wt% of butter, 0.5 to 2.0 wt% of Earl Gray, 0.2 to 2.0 wt% of chicory dietary fiber, 0.5 to 5.0% by weight of a lactic acid bacterium, and 1.0 to 5.0% by weight of a sugar alcohol. The method according to claim 1, wherein the sugar alcohol
Maltitol syrup, maltitol syrup, maltitol syrup, maltitol syrup, and combinations thereof. The method of claim 1,
The sugar-free chocolate further comprising one selected from the group consisting of lecithin, skim milk powder, rum, collagen, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, nutritional enhancers, sweeteners and combinations thereof.