KR20170092956A - Chocolate containing extract of aronia and black raspberry and manufacturing method thereof - Google Patents

Abstract

The present invention relates to chocolate containing an aronia extract and a Rubus coreanus fruit extract, and a production method thereof. More specifically, the present invention relates to chocolate containing an aronia extract and a Rubus coreanus fruit extract, and a production method thereof. Through combination of highly antioxidative berries with chocolate which ensures high preference, specific astringent taste of aronia is masked while fresh taste of Rubus coreanus fruit is enriched. In addition, anyone can freely take the chocolate as snack, especially for children.

Description

TECHNICAL FIELD [0001] The present invention relates to a chocolate containing an extract of Aronia and an extract of Rubus coreanus, and a method for producing the same. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a chocolate containing an extract of Aronia and a bokbunja extract having a pungent taste specific to Aronia and having a health functional ingredient, and a process for producing the same.

Chocolate refers to cacao raw material (cacao butter, cacao mass, cacao powder, etc.) obtained from the tree of Theobroma cacao tree, processed by adding saccharide, oil, fat, food or food additives. Cocoa is one of the most important polyphenol-containing foods. In recent years, interest in the physiological activity of cocoa polyphenols has increased and chocolate intake has been increasing. Clinical and animal experiments on procyanidin, a major component of cocoa polyphenols, , Cardiovascular disease, skin aging, dementia, and the like. Recently, with the well-being, the nutritional value and physiological activity of chocolate have been known, and as the demand for the product rapidly increased, it is leading to the expansion of the chocolate market, diversification of products, and upgrading of the product.

Aronia (Chokeberry) is a shrub native to North America and belongs to the rose family. Aronia is excellent for eye gums, antioxidant effect by active oxygen removal and skin beauty. Among the sulfating agents, vitamin B1, B2, carotene, tocophenol and selenium contain much more sulfated substances than other berries. It also contains a large amount of saccharides and anthocyanins, polyphenols, pantothenic acid, and flavonoids. Especially, anthocyanin and polyphenol contribute to the blood circulation in the human body, help the microvessel permeability, vascular elasticity, normalization of blood pressure, and especially provide a positive effect on the microvascularity of the eye, It is known.

Thus, it is known that the constituents of Aronia fruit have a useful effect on the human body, and many studies have been carried out to utilize Aronia fruit as food. Growing area in Korea is rapidly increasing due to its easy growing ability. However, there are very few processing methods that can be used to easily produce foods using all Aronia fruit at home or in the company. In addition, Aronia has a thick pericarp, strong sourness and a bitter taste, so it is difficult to use it as it is.

Black raspberry belongs to Rosaceae and contains a component called tannin. Tannin is known to be effective on dieting by preventing the absorption of alkaloid, which is a harmful ingredient, and by discharging waste products from the body. It contains a large amount of polyphenols It is known for its antioxidant activity and rich in vitamin C, which is good for skin beauty. Anthocyanin, which is a red pigment, is known to prevent cell senescence and improve eyesight.

As the interest in the efficacy and efficacy of berries increases, the demand for berries such as bokbunja, audi, blueberry, and aronia is gradually increasing, and the trend is gradually expanding to beverage, jam and processed foods to be. Studies are progressing gradually, but the comparison between berries is very small. There is also little research on the synergistic effect of beryllium blends.

Accordingly, the present invention has been accomplished to develop a chocolate which can be easily ingested by both male and female, while also containing functional ingredients of vernia aronia and bokbunja while reducing the pungent flavor peculiar to Aronia and utilizing fresh taste of bokbunja.

In order to solve the above-mentioned problems, the present invention provides a method of reducing the astringent taste of Aronia by controlling the content ratio of the extract of Aronia with that of the bokbunja extract, the extract of Aronia and bokbunja, And a process for producing the same.

In order to accomplish the above object, the present invention relates to a chocolate containing an extract of Aronia and a bokbunja extract, and a process for producing the same.

The extract mixture of the extract of the present invention and the bramble extract of the present invention may be contained in a ratio of 2: 8 to 4: 6 by weight of the extract.

The extract mixture may comprise 1 to 10% by weight based on the weight of the total chocolate.

(A) solidifying the surface after filling the base chocolate into a mold; And (b) filling the base chocolate with a berry mixture comprising an extract of Aronia and a bramble extract.

The base chocolate may include cacao butter, cacao mass, milk powder, sugar, and an emulsifier.

The base chocolate can be obtained by melting at a temperature of 40 to 53 ° C, liquefying it, cooling it while tempering to 25 to 28 ° C, and then heating to 30 to 35 ° C to stabilize the base chocolate.

And aging the chocolate at 1 to 10 DEG C for 20 to 72 hours.

The present invention can provide a chocolate containing an extract of Aronia and a bokbunja extract, and a process for producing the same. It has the advantage of enhancing the development potential of Aromania, which has little development, by combining berries with high antioxidant activity with highly palatable chocolates. In addition, there is an advantage that it is possible to increase the commerciality by reducing the specific pungent taste of Aronia and by allowing the fresh taste of the bokbunja to be utilized, without harming the taste of chocolate, and allowing the children,

Hereinafter, the present invention will be described in more detail with respect to the chocolate containing the extract of Aronia and the bokbunja extract, and a method for producing the same. It should be understood, however, that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention.

Unless otherwise defined, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

Common chocolates are common confectioneries which favor a sweet taste and a unique flavor, and have been newly constituted by the present invention which can not exhibit a particular functionality, so that excellent efficacy and taste are improved.

Therefore, the chocolate containing the extract of Aronia and the bokbunja extract of the present invention is a chocolate containing an extract having a function to help the health such as increase of immunity activity, antioxidant activity, anti-cancer effect and visual improvement, , The extracts of Aronia and bokbunja extract, and the materials used for ordinary chocolate production.

The present invention will be described in more detail.

The present invention includes an extract mixture which is a mixture of an Aronia extract and a bokbunja extract, and the mixing ratio of the extract mixture may be 2: 8 to 4: 6 by weight. The content of the atorvastatin extract in the mixing ratio is 2 to 4 weight ratio. If the ratio is less than 2, the sour taste of the brambles may be strong. If the ratio is more than 4, the specificity of the bran may be low.

In the present invention, the chocolate may include, but is not limited to, 1 to 10% by weight based on the weight of whole chocolate of the extracted mixture. When the extract mixture is contained within the above range, the antioxidant effect of the extract of Aronia and the bokbunja extract can be secured, and the taste of chocolate can be prevented due to the unique taste of the Aorona extract and the bokbunja extract.

 It is possible to use the Aronia extract of the present invention and the bokbunja extract in the liquid or powder state, or to purchase the commercially available one. The preparation of the extract of Aronia and the bacterium extract is not particularly limited in the present invention, and a known method may be used. Specific examples thereof include a water extraction method using water at room temperature or hot water, an alcohol extraction method using a lower alcohol such as methanol or ethanol, an organic solvent extraction method using acetone, chloroform and methylene chloride, a supercritical extraction method, But is not limited thereto. As a specific example, preferably Aronia and Bokbunja are dried at 50 DEG C and then pulverized in a pulverizer. The pulverized Aronia and brambles are placed in a water / ethanol mixed solution, and they are extracted at room temperature for 5 days. Then, they are filtered using Watman filter paper. The filtrate is put into an extractor equipped with a cooling condenser and concentrated under reduced pressure to obtain a powder. But is not limited thereto.

(A) solidifying the surface after filling the base chocolate into a mold; And (b) filling the base chocolate with a berry mixture containing an extract of Aronia and a bokbunja extract, and a method of manufacturing a chocolate containing an Aronia extract and a bokbunja extract.

The chocolate of the present invention is not particularly limited to the form of chocolate as long as it contains an extract of Aronia and a bokbunja extract. For example, various forms such as plate chocolate, coated chocolate, crunchy chocolate, sand chocolate and shell chocolate can be variously manufactured according to the chocolate molding method well known to those skilled in the art. Preferably, the chocolate may be a filling type in which a berry mixture containing an extract of Arnonia and a bokbunja extract is filled directly into chocolate, but the present invention is not limited thereto.

The berry mixture may be prepared by including, but not limited to, an atorvastatin extract, a bokbunja extract, and a whipping cream.

For example, the berry mixture may be prepared by including 25 to 70% by weight of a mixture of an extract of Aronia and bokbunja extract, and 30 to 75% by weight of a whipping cream, but is not limited thereto. The berry mixture may be prepared in an amount of 10 to 20% by weight based on the total weight of the whole chocolate, but is not limited thereto.

According to an embodiment of the present invention, the berry mixture comprising the extract of Aronia and the bacterium extract may further contain one or more selected from raspberry, strawberry, cranberry, ascorbic, blueberry, But is not limited thereto.

The base chocolate of the present invention is prepared containing cacao butter, cacao mass, sugar, milk powder and emulsifier. Specifically, for example, the base chocolate may be prepared comprising 28 to 33% by weight of cocoa butter, 13 to 18% by weight of cocoa mass, 28 to 33% by weight of milk powder, 20 to 25% by weight of sugar and 0.1 to 0.4% by weight of emulsifier But is not limited thereto. The base chocolate may be prepared to be 80 to 90% by weight of the total weight of the total chocolate, but is not limited thereto.

The base chocolate has a blending ratio of cacao mass and cacao butter containing ratios which is insoluble even at room temperature.

The sugar may be white sugar, brown sugar, sugar powder, syrup and molasses. Sugar powder is preferably used to minimize the feeling of chewing of the sugar because the sugar does not dissolve while mixing with the chocolate when the chocolate is prepared. However, the sugar is not limited thereto. In addition, when the content of the sugar is 20 to 25% by weight, the content of the sugar is about 60% lower than that of commercially available chocolate. On the other hand, the sweetness is increased by the content and ratio of the extract of Aronia and the brambone extract contained in the chocolate of the present invention, and a natural sweetness can be obtained.

The emulsifying agent acts as a crosslinking agent at the interface between water and fat. The chocolate containing the Astragalus extract and the brambone extract according to the present invention may be an emulsifier selected from lecithin, glycerin fatty acid ester and sorbitan fatty acid ester. Preferably, lecithin is used, but is not limited thereto. The lecithin is widely used in the production of chocolate, and soybean lecithin obtained from soybean is used and some egg yolk lecithin is also used. The emulsifier acts between the molecules to lower the interfacial tension to lower the viscosity, thereby improving the suitability of chocolate processing and stabilizing the physical properties.

The powdered milk may include one or more selected from the group consisting of raw milk, milk, milk powder obtained by using milk as a raw material, skim milk powder, cream powder, fake powder, buttermilk powder, sweetened milk powder and prepared milk powder. But it is not limited thereto. The skim milk powder may be prepared by softening the bitter taste of cocoa and imparting a milk taste to the chocolate. The skim milk powder is prepared by removing milk fat from the milk and pulverizing it. The skim milk powder contains 35% by weight of protein, 1% And 45% by weight of lactose.

The base chocolate of the present invention can be obtained by melting at a temperature of 40 to 53 ° C using a hot water bath to liquefy it, cooling it while tempering to 25 to 28 ° C, and then stabilizing it by heating to 30 to 35 ° C.

The above tempering is a type of heat treatment operation in which when the chocolate solidifies, heating and cooling are repeated until a certain temperature is reached to prevent a blooming phenomenon. The cacao butter contained in the base chocolate is formed into various crystal forms depending on the melting point, and the cacao butter contained in the chocolate is tempered to form a stable structure. Chocolate makes the work and taste better by the above heat treatment, and after the chocolate coagulates, it gives a beautiful luster to the surface and does not melt easily. If this tempering treatment is not carried out, the chocolate may not solidify well and a bloom phenomenon may occur in which a white or gray spots or stains appear on the surface of the chocolate as the temperature and humidity change, And a smooth texture can not be expressed.

The method may further include aging the chocolate of the present invention at 1 to 10 DEG C for 20 to 72 hours, but the present invention is not limited thereto.

The maturing step may combine the specific aroma and flavor of the Aromania extract, Crassulaceae extract and chocolate to exert a peculiar taste of the Aromania extract, Crassulaceae extract and Chocolate. And the crystallinity of the chocolate produced in the aging step is stably maintained so that the shape of the chocolate is not changed or collapsed. The chocolate that has undergone the above-described aging process may be in a state of chocolate that can be directly taken by the user, and the manufacture of chocolate may be completed through a packaging process.

The chocolate according to one embodiment of the present invention may further include additives commonly used in the art, but the present invention is not limited thereto. As the above additives, minerals, vitamins, spices, antioxidants, stabilizers, coloring agents, sweeteners and nutritional enhancers can be used, and they can be added for the purpose of improving the harmony of the preference component of the chocolate, . Wherein the additive can be added to each or both of the berry mixture and the base chocolate.

According to the present invention, it is possible to obtain the antioxidative effect and the visual enhancement effect by the extract of Aronia and the bokbunja extract as well as the aroma and flavor of the extract of Aronia and bokbunja, The taste unique to the chocolate is appropriately harmonized to enable the consumer to provide a chocolate having excellent sensory properties. It is also possible to lower the sweetness of chocolate by adjusting the mixing ratio of each or both of the base chocolate and the berry mixture, to further improve the taste of the extract of Aronia and the bokbunja extract itself, to be insoluble at room temperature, and to have a soft texture of chocolate.

Hereinafter, the present invention will be described in more detail with reference to the chocolate containing the extract of Aronia and the bokbunja extract according to the present invention and a method for producing the same. It should be understood, however, that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention.

Unless otherwise defined, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

In addition, the unit of the additives not specifically described in the specification may be% by weight.

[Example 1]

After mixing 31.09 wt% of cacao butter, 15.54 wt% of cacao mass, 31.09 wt% of skim milk powder, 22.02 wt% of sugar powder and 0.26 wt% of lecithin, the mixture was liquefied at a temperature of 50 캜 in a hot water bath and cooled while being tempered to 27 캜 And then heated again to 32 DEG C to stabilize the base chocolate. A mixture of 45.46% by weight (5.85% by weight based on the total weight of the chocolate) and 54.55% by weight of a mixture of the Aronia extract and the Rubus coreanus extract is obtained to obtain a berry mixture. At this time, the mixing ratio of the mixture of the Aromania extract and the bokbunja extract was 3: 7 by weight. The base chocolate is filled in the mold in an amount of 87% by weight based on the total weight of the chocolate, and then the surface is solidified. The berry mixture was filled in the base chocolate and aged at 4 ° C for 24 hours to prepare chocolate.

[Example 2]

Except that the mixture ratio of the extract of Aronia and the bokbunja extract in Example 1 was 2: 8 by weight.

[Example 3]

Except that the mixing ratio of the mixture of the extract of Astragalus and the bokbunja extract in Example 1 was 4: 6 by weight.

[Example 4]

The same procedure as in Example 1 was repeated, except that the content of the extract of Astragalus and bokbunja was 25 wt% (3 wt% with respect to the whole of the chocolate).

[Example 5]

In the same manner as in Example 1, except that the content of the extract of Astragalus and bokbunja was 70% by weight (9% by weight based on the total weight of the chocolate).

[Comparative Example 1]

The same procedure was performed as in Example 1, except that the brambone extract was not used.

[Comparative Example 2]

The same procedure as in Example 1 was repeated except that the mixture ratio of the extract of Astragalus and bokbunja was 5: 5 by weight.

[Comparative Example 3]

The same procedure was carried out as in Example 1, except that the mixture ratio of the extract of Astragalus and bokbunja was 1: 9 by weight.

[Experimental Example 1]

Sensory evaluation

For the chocolate prepared according to the above Examples 1 to 5 and Comparative Example 1, 10 persons, 20 persons between 15 and 20 years old, 10 persons between the ages of 21 and 25 years, and 20 persons over 30 years old, Color, taste, and the like. The scores were divided into 5 points for the best, 3 points for the normal, and 1 point for the very bad. The results are shown in Table 1 below. In order to prevent the influence of the sensory characteristics of the previous samples on the next sample, the rinse of the mouth was performed before the evaluation of each sample, and the sample was allowed to rest for 10 minutes. Respectively.

incense color flavor Comprehensive preference map Example 1 4.5 4.6 4.7 4.6 Example 2 4.4 4.7 4.5 4.5 Example 3 4.5 4.6 4.5 4.5 Example 4 4.6 4.5 4.6 4.6 Example 5 4.7 4.7 4.6 4.7 Comparative Example 1 3.5 3.2 2.0 2.9 Comparative Example 2 3.4 3.3 2.4 3.0 Comparative Example 3 3.3 3.5 2.2 3.0

As shown in Table 1, in Examples 1 to 5 prepared by mixing the extract of Aronia with the extract of bokbunja, scores were higher in flavor, color, taste, and overall preference. However, Comparative Example 1, which was prepared using only the extract of Aronia, and Comparative Example 3, which was high in the content of Aronia extract, showed no significant difference in flavor, color, I got stronger and definitely lower scores. In addition, in Comparative Example 2, the acidity unique to the bokbunja was strong in the fragrance, color, and taste evaluation, and received a low score.

On the other hand, it is confirmed that the present invention can provide chocolates which can be easily ingested by a mixture of the extract of Aronia with the extract of bokbunja, which does not show a distinctive sweet taste of Aronia, but utilizes the refreshing taste of bokbunja. In addition, the sweetness of the extracted mixture was increased to reduce the sugar content to give a natural sweet taste, and it was confirmed that chocolate with a soft texture could be provided without controlling the content at room temperature by adjusting the content of cacao butter and cacao mass. As a result, we could confirm the popular development potential and new usage direction of Aronia, which is low in awareness and little in product development due to Aronia 's unique taste.

As described above, in the present invention, the chocolate containing the extract of Aronia and the bokbunja extract and the preparation method thereof have been described through the specified matters and the limited examples. However, the present invention has been made to provide a more general understanding of the present invention, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Therefore, the spirit of the present invention should not be construed as being limited to the embodiments described above, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention.

Claims (6)

Wherein the mixture contains an extract of Aronia and a bokbunja extract, wherein the ratio of the extract mixture is at least 2: 8 to 4: 6 by weight of the Aronia extract: bokbunja extract. The method according to claim 1,
Wherein the extraction mixture comprises 1 to 10% by weight, based on the weight of the total chocolate, of an extract of Aronia and a bramble extract. (a) solidifying the surface after filling the base chocolate with the mold; And
(b) filling the base chocolate with a berry mixture comprising an extract of Aronia and a bramble extract;
≪ / RTI > wherein the composition comprises an extract of Aronia and a bramble extract. The method of claim 3,
Wherein the base chocolate comprises an extract of Aronia and a bramble extract comprising cacao butter, cacao mass, powdered milk, sugar, and an emulsifier. The method of claim 3,
Wherein the base chocolate is liquefied by melting at a temperature of 40 to 53 ° C, cooled while being tempered to 25 to 28 ° C, and further heated to 30 to 35 ° C to stabilize the base chocolate. The method of claim 3,
Further comprising the step of aging the chocolate at 1 to 10 DEG C for 20 to 72 hours.