KR20150141255A - Method for manufacturing tablet containing cocoa powder and tablet by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a tablet containing cocoa powder and a tablet manufactured by the same wherein, more particularly, even a refined raw material containing a large amount of the cocoa powder, which contains fat and thus has low adhesion force, can be processed into the tablet in a very simple and economical manner, unlike an existing chocolate processing method, by making the refined raw material into the tablet in a tablet press at constant pressure. In addition, according to the method for manufacturing a tablet, the tablet with excellent hardness can be obtained without reducing a fat content or artificially increasing other diluting agents and binding agents; taste and texture can be adjusted in an easy manner as the method is not limited by the diluting agent; and the tablet can be manufactured at a desired mixing ratio in an easy manner. In addition, the tablet is not a chocolate type and thus can be stored for a long period of time after being hardened. The tablet has stable functional ingredients and enables a user to eat the same in an easy manner.

Description

TECHNICAL FIELD The present invention relates to a method for producing a tablet containing cocoa powder and a tablet prepared thereby,

The present invention relates to a method for preparing tablets containing a high fat content cocoa powder, and more particularly to a method for preparing tablets containing 10% by weight or more of cocoa powder containing a large amount of fat And simplifying the process, and a tablet prepared thereby.

Cocoa contains a large amount of polyphenols. Particularly, polyphenols derived from cacao bean (CB) are known to be stored mainly in pigment cells of cotyledon, and cacao contains about 10% by weight of polyphenols. These polyphenols of cacao are mainly composed of flavan-3-ol, such as epicatechin, procyanidin and catechin polymers, and are strongly antioxidant by the phenolic -OH group It is known that antioxidant activity is known to be more than twice as high as that of white plum (1,770 ORAC unit), which is four times higher than that of green tea, and the effect of procyanidin on LDL oxidation and lipoxidase activity of cocoa lost.

In addition, active ingredients of polyphenols such as catechins, procyanidins, quercetin and tannins in cocoa have health-functional effects of antioxidant, anti-inflammatory, anti-cancer, anticonvulsant disease, anti-diabetic and cranial nerve protection.

Among them, cocoa powder is obtained by separating cocoa butter from paste-type cocoa mass produced by fermenting and drying cocoa and then finely pulverizing the beans, and drying and pulverizing the remainder, but in reality, the cocoa butter is not completely separated and the fat content in the cocoa powder is And usually 10 to 12% by weight. The cocoa powder thus prepared has a high content of flavanol and polyphenol of 8 to 10% by weight, and studies on health functionalities are active. Development of such a cocoa powder as a refined product facilitates ingestion, stability over time, and long-term preservation.

However, the cocoa powder has a high fat content of about 10 to 12 wt%, so it is difficult to produce a tablet product because the binding power is weak to directly tablet the powder itself. In this case, it is common to add a solvent to various excipients to form granules and then tablet. However, in the case of granules using water, the viscosity of the cocoa powder is increased, so that the granules are not formed and the flowability in the tableting process is not good. There is a difficulty in getting together.

In addition, in the granulation process, which is a solvent that can be used for food other than water, the granulation process is accompanied by a capping phenomenon due to the binding force of cacao due to fat during drying. In order to increase the binding force, even if a binder such as HPMC (hydroxypropylmethylcellulose) and an excipient having excellent compressibility such as lactose and crystalline cellulose are used, the binding force is lowered due to the fat of cacao and capping occurs.

Korean Patent Laid-Open No. 2002-53468 discloses tablets for drinking and ingestion using a tablet machine and a method for preparing the same, wherein the chocolate flake raw material having a fat content of 7 to 20% by weight is contained in an amount of less than 10% Which is a tablet product manufactured by tableting using a tablet machine, there is a limit in the portion where the content of cocoa powder is increased.

Japanese Patent Application Laid-Open No. 2008-73004 has a limitation in including cocoa powder having a fat content of 10% by weight or more as a tablet using cocoa powder in which the fat content is suppressed to less than 10% by weight.

Therefore, even when a cocoa powder containing a large amount of fat is contained, it is necessary to make a tablets manufacturing method that facilitates tableting and enhances the productivity of tablets and simplifies the process.

1: Korean Patent Publication No. 2002-53468 2: Japanese Laid-Open Patent Application No. 2008-73004

Accordingly, the present inventors have studied a tablet manufacturing method which facilitates the tableting and simplifies the process by facilitating the tableting, thereby mixing conventional raw materials such as cocoa powder, saccharide, powdered milk, emulsifier, perfume, And then dried and pulverized to prepare tablets. The wet granulation is carried out by using a fermentation alcohol, and then the alcohol is further added to the water and the fermented alcohol so that the liquid content is about 8 to 15% by weight It has been found that when the granulated material is compressed and dried to produce a final purified product, it is easy to make tableting even when a large amount of cocoa powder containing a large amount of fat is used in the raw material for refining, thereby increasing the productivity of tablets. .

Accordingly, it is an object of the present invention to provide a method for producing tablets containing cocoa powder having a high tableting success rate.

Another object of the present invention is to provide a tablet characterized in that cocoa powder containing 10 wt% or more of fat produced by the above method is contained in an amount of 10 wt% or more based on the total weight of the tablet.

In order to solve the above problems, the present invention provides a process for producing a cocoa powder, comprising the steps of: (i) mixing cocoa powder, a saccharide, a powdered milk and a binder; (Ii) first adding a fermentation alcohol to the mixture; (Iii) drying the mixture to which the fermented liquor is first added to form granules; (Iv) adding a fermented alcohol to the granules in a second step; And (v) adding a lubricant to the granules to which the fermented liquor is added in a second step and tableting it; And (vi) drying the tablet obtained by tabletting. The present invention also provides a method for producing a tablet comprising cocoa powder.

The present invention also provides a tablet characterized in that the cocoa powder containing 10 wt% or more of fat produced by the above method is contained in an amount of 10 wt% or more based on the total weight of the tablet.

The method for producing a tablet containing cocoa powder according to the present invention is a method for producing a tablet having a high fat content even when a large amount of cocoa powder having a high fat content is used in a relatively simple process without reducing the fat content of the conventional cocoa powder or lowering the cocoa powder content Can be provided.

Accordingly, the tablet according to the present invention has a high content of cacao and is applicable not only to a health functional food formulation but also to a general food, and when a health functional food is applied, the functional ingredient is stable over time and can be preserved for a long time, Also, there is an advantage that it is ensured that the consumer can easily ingest.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a conventional method for producing a tablet containing cocoa powder. FIG.
2 is a process diagram showing a method of producing a tablet containing a cocoa powder according to the present invention.
FIG. 3 shows the tablets prepared in Comparative Examples 1 and 2 and Examples 1 and 2.

Hereinafter, the present invention will be described in more detail as an embodiment.

The method for preparing cocoa extract powder containing cocoa powder according to the present invention comprises the steps of: (i) mixing cocoa powder, saccharide, and powdered milk; (Ii) first adding a fermentation alcohol to the mixture; (Iii) drying the mixture to which the fermented liquor is first added to form granules; (Iv) adding a fermented alcohol to the granules in a second step; (V) adding the lubricant to the granules to which the fermented liquor is added in the second step and tableting it; And (vi) drying the tablet obtained by tabletting.

FIG. 1 is a process diagram showing a conventional method for producing a tablet containing cocoa powder. In the past, capping was possible only when the fat content in the cocoa powder was 0 to 10% by weight, The tableting was possible only when the chocolate flakes contained less than 10% by weight of the chocolate flakes in the chocolate flakes of 7-20% by weight.

In this case, capping refers to a phenomenon in which the upper part of the tablet is peeled off in a hat shape due to a weak binding force due to insufficient solvent in the powder, overdrying of the granules, and insufficient binder.

However, the production method according to the present invention forms tablets even when the fat content of the cocoa powder is 10% by weight or more and contains 10% by weight or more of the cocoa powder relative to the total weight of the tablets. The conventional method of reducing the fat content of the cocoa powder, It is an advantage of the present invention that it is possible to provide a manufacturing method of increasing the pilling rate by a relatively simple process without requiring a reduction in the content. FIG. 2 is a process diagram showing a method for producing a tablet containing cocoa powder according to the present invention, and will be described in detail below.

The step (i) is a step of mixing the cocoa powder, the saccharide, the powdered milk and the binder, and mixing the raw materials for the tablet. In this case, cocoa powder may be used in an amount of 35 to 40% by weight, saccharides in 30 to 35% by weight, and milk powder in 25 to 30% by weight. In addition, it may further comprise 3 to 5% by weight of a binder.

As the saccharides, sugar, glucose, fructooligosaccharides, sugar alcohols and the like can be used. As the powdered milk, whole milk powder, skim milk powder, whole milk powder, cacao preparation and the like can be used. And the present invention is not necessarily limited thereto.

In addition, hydroxypropylmethylcellulose may be used as a binder in the raw material for the tablet. When hydroxypropylmethylcellulose is less than 3% by weight, hardness of the final stamped product is limited. When the amount of hydroxypropylmethylcellulose is more than 5% by weight, it tends to be too hard to chew.

In the step (ii), the fermentation alcohol is firstly added to the mixture of step (i), and the fermentation alcohol is preferably added in an amount of 10 to 20 parts by weight based on 100 parts by weight of the mixture. When the fermented juice is less than 10 parts by weight, there is a problem in forming granules. When the fermented juice is more than 20 parts by weight, there is a problem that the viscosity of the powder is increased.

The step (iii) is a step of drying the mixture in which the fermented starch is first added to form granules, wherein the fermented mixture is added to a sieve having a size of 20 to 30 mesh to have an average particle size of 700 to 900 Mu m, and more preferably in the present invention, it is dried to obtain granules. In this case, drying is preferably carried out at a temperature of 40 to 60 DEG C for 15 to 20 minutes. If the drying temperature is less than 40 ° C, the drying process becomes too long. If the drying temperature is higher than 60 ° C, it is difficult to maintain the powder state. If the drying temperature is less than 15 minutes, drying is not sufficient.

The term 'granule' in the present invention means that when the powder component absorbs the dry powder in a fine powder state, the powder agglomerates to form large particles of 30 to 150 times larger than that of the powder, Wet granules through a fermentation alcohol improves the flowability during tableting by increasing the particle size of the cacao powder closer to the differential.

Next, the step (iv) is a step of adding a fermentation alcohol to the granules in a second step so as to maintain the granules in a wetting state. Specifically, a step of adding a predetermined amount of fermented juice to the powder to prevent capping due to lack of solvent and increase the binding power, wherein the fermented juice is added in an amount of 8 to 10 parts by weight based on 100 parts by weight of the granulated product .

When the fermented juice is less than 8 parts by weight, the binding power of the powder is lowered. When the fermented juice is more than 10 parts by weight, the flowability is deteriorated.

The step (v) is a step of putting a lubricant into a granular material to which a fermented liquor is added in a second step, wherein the lubricant is such that the powder raw material flows to the die of the tableting machine at the time of tableting and is attached to the punch or die And to give a gloss to the tablets. The lubricant may be used in an amount of 1 to 3 parts by weight based on 100 parts by weight of the mixture.

As mentioned above, conventionally, the tablet is crushed after drying. However, in the present invention, since the tablet is not completely dried, it is prevented from capping. Therefore, when the fermented spirit content is added, the powder adheres to cause a problem in flowability at the time of tableting. Therefore, the fermentation alcohol in step (vi) is preferably used in an amount of not more than 8 to 10 parts by weight based on 100 parts by weight of the granules.

Finally, the step (vi) is a step for drying the tablets obtained by tabletting, which is a process for evaporating the alcoholic beverage of the tablets and making the tablets harder. In this case, drying is preferably performed at a temperature of 40 to 60 ° C for 1 to 3 hours. An oven can be used for this purpose.

When the temperature of the oven is lower than 40 ° C, alcohol does not sufficiently blow off. When the temperature of the oven is higher than 60 ° C, the hardness is sufficient for chewing. It is preferable to perform the measurement within the above range.

Accordingly, the method for preparing a tablet according to the present invention is a method for producing tablets, which comprises wet granulation using a fermented syrup, followed by tableting and drying to produce a final purified product, whereby a cocoa powder containing 10 wt% It is possible to provide tablets containing a large amount of cocoa powder even in the case of cocoa powder having a high fat content as compared with the conventional ones.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Comparative Example  One

2,000 g of a mixture of 760 g of goflavaganol cocoa powder, 620 g of powdered milk, 550 g of powdered milk powder and 70 g of hydroxypropylmethylcellulose as a binder was wet granulated using 300 g of water, After completely drying for 15 minutes, 20 g of glutathione was added thereto, and the tablet product was obtained by tabletting with a tablet machine (Model GRC-15, Sejong Machinery).

Comparative Example  2

7 g of goflavinol cocoa powder, 620 g of non-powdered sugar, 550 g of powdered milk powder, and 70 g of hydroxypropylmethylcellulose as a binder were added to 2,000 g of the mixture, wet granulated using 300 g of fermented alcohol, After completely drying for 15 minutes, 20 g of glutathione was added thereto, and the tablet product was obtained by tabletting with a tablet machine (Model GRC-15, Sejong Machinery).

Example  One

300 g of a fermented alcohol was firstly added to 2,000 g of a mixture of 760 g of goflavinol cocoa powder, 680 g of non-powdered sugar and 560 g of powdered milk powder, wet granulation was carried out, and the mixture was passed through a 20- The powder having a uniform particle size was dried to prepare granules. After drying at 40 DEG C for 15 minutes, 160 g of the fermented alcohol was added in a second step to adjust the liquid content in the granulate to 8 to 15 wt%. In this case, liquid means water and fermented alcohol. 20 g of the lubricant was added thereto, and the tablet was tableted with a tablet machine (Model GRC-15, Sejong Machinery). The tablets thus obtained were dried at 40 DEG C for 2 hours to obtain final tablets.

Example  2

300 g of a fermented syrup was firstly added to 2,000 g of a mixture of 760 g of goflavaganol cocoa powder, 620 g of non-powdered milk, 550 g of powdered milk powder and 70 g of a binder, hydroxypropylmethylcellulose, and the mixture was wet granulated, The powder having a uniform particle size obtained by passing through a sieve mesh having a size of 20 mesh was dried to prepare granules. After drying at 40 ° C for 15 minutes, 160 g of the fermented alcohol was added in a second step to adjust the liquid content to 8 to 15% by weight. 20 g of the lubricant was added thereto, and the tablet was tableted with a tablet machine (Model GRC-15, Sejong Machinery). The tablets obtained by the tabletting were dried at 40 DEG C for 2 hours to obtain a final product.

Experimental Example : Tableting Success rate  Measure

Table 1 below shows the results of calculating the number of successful tableting successes excluding the capping times for 1,000 total tablets in the process of manufacturing the Comparative Examples 1 to 2 and Examples 1 and 2. The formula for calculating the rate of tatability is as follows.

* Puncture success rate (%) = (total cleavage count - capping count) / total cleavage count X 100%

[Table 1] Puncture success rate (unit:%, total number of tablets: 1,000 times)

As shown in Table 1, in Comparative Example 1, the viscosity of the powder was increased during the wet granulation using water, so that the granulation could not be formed due to the aggregation phenomenon. In Comparative Example 2, the hardness of the tablets was very weak at the time of tableting after drying, and capping occurred, and most of the tablets were cracked to stop the tableting, so that the tableting success rate was not high. Meanwhile, in Examples 1 and 2 according to the present invention, the success rate of the tablet was 99% or more and 100%, respectively, and the success rate was 100%.

That is, the process for preparing tablets according to the present invention is a method for producing tablets by wet granulation using a fermented syrup, followed by tableting and drying thereof to produce a final purified product. Thus, even when a large amount of cocoa powder having a high fat content is used in a large amount, It is an excellent process that can provide a manufacturing method that increases the pilling rate by a relatively simple process without reducing the fat content of the powder or lowering the cocoa powder content.

Experimental Example  2: Massono  Measure

In order to measure the hardness, the degree of grinding was measured. After the specified number of times, the tablets are taken out again from the drum, and the difference between the weight before the rotation and the remaining weight in the form of the tablet after rotation Based measurement. The wear rate and the function according to the number of revolutions are evaluated to evaluate the hardness. In the present invention, the degree of warpage was measured by rotating the test piece 100 times using the apparatus for measuring the degree of abrasion, and the results are shown in Table 2 below.

* Margin (%) = (input weight before rotation - remaining weight in the form of tablet after rotation) / input weight before rotation X 100%

[Table 2] Wear test result

As shown in Table 2, in Comparative Examples 1 and 2, the tableting success rate was as low as 0.1% or less and there was no tablets capable of performing the scratch test. On the other hand, in Example 1, as shown in Table 1 and FIG. 3, capping did not occur at the time of tableting without using a binder, so that the tablet had excellent tableting qualities. However, Table 2 shows that the hardness is so low that there is a problem of relative breakage upon exposure to an external impact.

Accordingly, it is possible to obtain tablets having a satisfactory hardness in the case of using a binder in a raw material as well as a process of wet granulating using a fermentation alcohol, followed by drying and tabletting, .

Claims (10)

(I) mixing cocoa powder, saccharide, and powdered milk;
(Ii) first adding a fermentation alcohol to the mixture;
(Iii) drying the mixture to which the fermented liquor is first added to form granules;
(Iv) adding a fermented alcohol to the granules in a second step;
(V) adding the lubricant to the granules to which the fermented liquor is added in the second step and tableting it; And
(Vi) drying tablet obtained tablets;
≪ / RTI > wherein the cocoa powder comprises a cocoa powder.
The cocoa powder according to claim 1, wherein the cocoa powder in step (i) is obtained by drying and pulverizing a residue obtained by separating cocoa butter from cocoa mass, wherein the cocoa powder contains 10 to 12 wt% ≪ / RTI >
The method according to claim 1, wherein the step (i) further comprises a binder.
The method according to claim 1, wherein the fermentation alcohol of step (ii) is added in an amount of 10 to 20 parts by weight based on 100 parts by weight of the mixture.
The method according to claim 1, wherein the drying in step (iii) is carried out at a temperature of 40 to 60 DEG C for 15 to 20 minutes.
[7] The method according to claim 1, wherein the fermentation alcohol of step (iv) is added in an amount of 8 to 10 parts by weight based on 100 parts by weight of the granule.
The method according to claim 1, wherein the granule of step (v) is a liquid having a liquid content of 8 to 15% by weight, including water and fermented liquor.
The method according to claim 1, wherein the drying in step (vi) is carried out at a temperature of 40 to 60 ° C for 1 to 3 hours.
The method according to claim 1, further comprising repeating steps (ii) and (iii) three to five times before step (iv), wherein the cocoa powder is a tablet containing cocoa powder, ≪ / RTI >
A tablet, characterized in that it comprises at least 10% by weight of cocoa powder prepared by the process of any one of claims 1 to 9.

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