KR20220078071A - Manufacturing method for chocolate comprising wasabi - Google Patents

Abstract

The present invention relates to a method for producing chocolate containing wasabi, wherein the bitter taste of cacao is introduced to the bitter taste of wasabi, that is, wasabi's unique strong pungent pungent taste, while increasing the preference for taste. It is possible to provide a new concept chocolate product with improved health functions such as antioxidants that are good for intake and reduce sugar intake.

Description

Manufacturing method for chocolate containing wasabi {Manufacturing method for chocolate comprising wasabi}

The present invention relates to a method for producing chocolate containing wasabi.

As interest in well-being food increases, the production of foods containing a large amount of useful ingredients such as antioxidants is increasing.

The cacao tree, native to Latin America, belongs to the cacao species of the genus Theobroma in botanical classification. There are more than 3,000 different varieties here, but mainly three varieties are grown for chocolate. Trinitario is a hybrid obtained by grafting Crioyo with the best taste and aroma and Forastero with high yield and easy to grow.

When the peel of the cacao fruit is split, there are five rows of seeds wrapped in a sticky white flesh. The white flesh surrounding the seeds has a sweet taste, and animals such as squirrels and monkeys eat it, and the remaining seeds (not eaten bitter and astringent) spread all over the place.

The seeds of these cacao beans are cacao beans. One fruit usually contains about 30 to 40 cacao beans. When you break the shell and take out the cocoa beans wrapped in the pulp, it goes straight to the fermentation stage. Traditionally, cocoa beans are stacked on top of banana leaves and covered with banana leaves again. Alternatively, the cocoa beans are placed in a wooden box with a hole in it and a banana leaf is placed on it. As the fermentation progresses, the pulp surrounding the cocoa beans melts and falls, revealing the chestnut-colored cocoa beans the size of almonds. Fermentation is very important to obtain a refined cacao flavor. The cocoa beans before fermentation do not have a chocolate flavor at all, but after fermentation, the astringent taste is alleviated and the characteristic flavor of chocolate is created. During the fermentation process, the cacao beans are dried in the sun for 1 to 2 weeks, and while drying, the color darkens and the flavor improves, and the weight is reduced by less than half.

The next step is to roast the cacao beans, which is very important to make chocolate with good taste and aroma. The roasting temperature and time vary depending on what kind of chocolate is made, but usually fry at 100-150℃ for 25-50 minutes. Cacao beans before roasting have a bitter and sour taste, but various chemical changes occur during roasting, and the astringent and sour taste disappears and the flavor improves. After roasting, remove the outer skin and grind finely. Since cacao beans contain about 50% cacao butter, when heat is applied to the cocoa paste, which is a finely ground powder, the cacao butter melts and turns into a thick dough. This process is called conching, and the resulting dough is called cacao mass. Conching is a manufacturing technique to give chocolate a soft texture, and is performed in a container with a roller inside called a conche. Conche serves to grind the chocolate and keeps it in a liquid state by applying frictional heat to the chocolate. Chocolate before conching has an uneven and rough texture. During this conching process, sugar can be added, which creates smaller cocoa and sugar particles than the tongue can detect, resulting in a soft texture in the mouth. The duration of the conching process determines the final softness and quality of the chocolate. High-quality chocolates are conched for about 72 hours, and low-grade chocolates for about 4-6 hours. Cacao mass is manufactured after conching, and it is stored in a tank heated to about 45-50 ℃ and moved to the next step, tempering.

The oil component separated from the cacao mass is called cacao butter, and the cacao mass from which the cacao butter is separated is used as cocoa or as a raw material for chocolate. Although cacao mass containing cacao butter as it is is used as chocolate, it is often not used due to the burden of raw material cost. In addition, when manufacturing chocolate, edible oil is added instead of cacao butter due to cost problems, or skim milk powder is added to improve the texture of chocolate, but it is also a method to avoid commercializing high-quality chocolate. Cacao butter is sometimes extracted from cacao mass, or it is extracted by cold pressing or general pressing of cacao corn.

Cacao mass goes through a tempering process after mixing with cacao butter. Cacao butter has a gamma crystal with a melting point of 17℃, alpha crystal with a melting point of 21~24℃, beta prime crystal with a melting point of 25~29℃, and a melting point of 34~ It may exist in a beta crystalline state at 35°C. Tempering (right temperature treatment) refers to the process of hardening the cocoa butter in chocolate into stable beta crystals. If the liquid chocolate is rapidly cooled or the chocolate plate is roughly melted and poured into a mold or shaped, unstable crystals are formed and the melting point is lowered, so the chocolate melts easily, making it difficult to store. In addition, the chocolate is not shiny and has unpleasant stains, which are not good for appearance.

On the other hand, during the conching process, many sugars are added to improve the taste of chocolate, which is why chocolate is sometimes referred to as one of the unhealthy foods. However, the less sugar the chocolate contains, the more polyphenols that act as antioxidants contained in cocoa beans themselves, caffeine and theobromine, which are alkaloid compounds. Therefore, if you consume high-quality chocolate, you can prevent cardiovascular disease, high blood pressure, etc., and promote brain activity to reduce body fatigue and relieve stress.

Recently, extracts or juices of fruits containing various organic acids and sugars such as tangerines, bokbunja, apples, grapes, and Actinidia are added to chocolate to improve the flavor of chocolate and provide more useful ingredients. However, chocolate using fruit has a problem in that it is difficult to process solid chocolate due to moisture contained in the fruit, and the characteristic flavor and taste of the fruit are insufficient compared to the amount of fruit used for chocolate production. In addition, in this technology, a decomposing enzyme and an organic solvent are separately used for the production of the fruit extract, and as a high-temperature heating process is performed, the manufacturing process is complicated and it takes a long time to manufacture chocolate.

Wasabi is a perennial plant that is native to Japan and belongs to the same family as cabbage, and its scientific name is Wasabi japonica . It is a vegetable suitable for a cool climate. The main components of rhizomes are starch and protein, containing about 50mg% of vitamin C, and also relatively abundant carotene and vitamin B1. It contains almost no sodium or cholesterol and is rich in various minerals such as folic acid. The spicy taste of rhizome is caused by the hydrolysis of a component called sinigrin by the enzyme myrosinase. In addition, the unique fragrance is due to an essential oil component called wasabi oil. There are many enzymes such as amylase and oxidase. It is said that horseradish enhances appetite and promotes digestion because of its pungent taste and amylases. It is an essential spice for Japanese cuisine such as sashimi, sushi, noodles, and fish cakes, and is often called "wasabi".

Horseradish is known to help improve respiratory diseases, lower cholesterol levels and reduce the risk of stroke or heart attack, and help improve heart health by destroying and inhibiting the formation of blood clots. In addition, it has the effect of relieving inflammation of the body including arthritis, and helps prevent osteoporosis, aging, and beauty. It stimulates the stomach wall to awaken the central nervous system and stimulates blood flow to improve digestion and increase appetite. It is also known to have various beneficial effects, such as strengthening the immune system by increasing the number of white blood cells, warming the body, and helping people with cold hands and feet by facilitating blood circulation.

Accordingly, the inventors of the present invention completed the present invention by manufacturing a new concept high-quality chocolate with improved health functions such as taste and antioxidant properties by reducing sugar intake while harmonizing the bitter taste of chocolate with the strong pungency of wasabi by adding wasabi powder.

Korean Patent Registration No. 10-1894529 (Darae chocolate and its manufacturing method) Korean Patent Laid-Open Patent No. 10-2020-0107108 (Method for manufacturing wasabi-containing functional soufflé cake) Korean Patent Registration No. 10-0749941 (Hepatic Cancer Prevention Composition and Health Food Containing Wasabi Extract)

It is an object of the present invention to provide a method for producing chocolate containing wasabi.

The present invention, (first step) preparing cacao mass, wasabi powder and cacao butter;

(Second step) adding and mixing wasabi powder after melting the cacao mass by boiling;

(3rd step) adding cocoa butter to the cocoa mass mixed with wasabi powder and tempering to obtain liquid chocolate; and,

(Fourth step) It relates to a method for producing chocolate containing wasabi, characterized in that it comprises; refrigeration after molding the liquid chocolate into a mold.

The cacao mass of the first step may be prepared while roasting cacao beans and then pulverizing, grinding and conching to make a liquid. At this time, it is characterized in that 0-100 parts by weight of sugar is added based on 100 parts by weight of cacao nib in the conching step. It is appropriate that the cacao beans become cacao nibs through the pulverization and grinding process, and the size of the pulverized cacao nibs is 50 μm to 3 mm in diameter, and the size of the ground cacao nibs is 50 to 150 μm.

The roasting conditions of the cacao beans are suitable for 25 to 50 minutes at 100 to 150 ℃.

In the above manufacturing method, the conching time of cacao nibs is appropriate for 48 to 72 hours.

In the present invention, the process of aging the cacao mass by leaving it as it is for 2 to 3 weeks at a low temperature of 15 to 20 ° C after production is required. The unique flavor of chocolate is enhanced through the aging process. In the present invention, it is characterized in that cacao butter is used as it is without separating it separately when manufacturing cacao mass.

The cacao mass of the second step is completed until ripening, and after aging, the temperature when bathing using the cacao mass is preferably 45 to 50 ℃, the tempering temperature is 29 to 31 ℃, and the molding temperature after inserting the mold is 15 ℃ or less. It is appropriate, and it is preferable to refrigerate it for at least 18 minutes to mold it.

Accordingly, the present invention can provide chocolate containing cacao mass, cacao butter and wasabi. The cacao mass may not remove cacao butter. In addition, the cacao mass is characterized in that it contains 0 to 50% by weight of sugar. That is, 0-100 parts by weight of sugar may be included based on 100 parts by weight of the raw material cacao nib. At this time, it is preferable to add 10-20 parts by weight of cacao butter and 10-20 parts by weight of wasabi based on 100 parts by weight of cacao nibs, a raw material for manufacturing cacao mass.

Adding cacao butter in the post-process of the present invention has the purpose of raising the chocolate grade to a premium level (increasing flavor), and has a purpose of lowering the viscosity increased due to the addition of sugar. This is because the higher the viscosity, the lower the processability of chocolate. On the other hand, as a side effect of chocolate consumption, heartburn or gastroesophageal reflux disease symptoms can be caused or aggravated. can be given

The present invention relates to a method for producing chocolate containing wasabi, wherein the bitter taste of cacao is introduced to the bitter taste of wasabi, that is, wasabi's unique strong pungent pungent taste, while increasing the preference for taste. It is possible to provide a new concept chocolate product with improved health functions such as antioxidants that are good for intake and reduce sugar intake.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to fully convey the spirit of the present invention to those skilled in the art so that this disclosure will be thorough and complete.

<Preparation Example 1. Preparation of cacao mass-1>

Cacao beans (from Ecuador in South America) were roasted at 140° C. for 30 minutes, then pulverized using a mortar to remove the skin, and only cacao nibs with a diameter of 3 mm or less were first separated. After grinding cacao nibs more finely with a grinder to a size with a diameter of 150 μm or less (about 50 to 150 μm), conche (brand name: Silpan, product name: Premier conching machine; usually called chocolate conching machine or chocolate millstone) ), grinded cacao nibs were put in for 72 hours and a conching process was performed to make the cacao nibs more finely pulverized and self-thermal reaction took place, which was then liquefied (liquidized). At this time, a slight heat chemical reaction occurs due to the contact between the roller in the cone and the cacao nib, and the unique bitter taste of cacao evaporates and the flavor is maximized by removing the miscellaneous smell. During conching, 24 hours after starting the grinding reaction in the cone, 1000 g of sugar was added per 1000 g of cacao nib. Cacao mass containing sugar was prepared by solidifying the liquid cacao nib after the conching reaction at room temperature (25° C.). The cacao mass was transferred to a stainless steel container, sealed and stored in a low-temperature room at 15-20 ° C, and aged for 2 weeks.

<Preparation Example 2. Preparation of cacao mass-2>

A cacao mass was prepared as in Preparation Example 2, but 500 g of sugar was added to 1000 g of cacao nibs instead of 1000 g.

<Preparation Example 3. Preparation of cacao mass - 3>

A cacao mass was prepared as in Preparation Example 2, but without adding sugar to 1000 g of cacao nibs (for raw materials for sugar-free chocolate).

<Comparative Preparation Example 1. Preparation of remaining cacao mass after separating cacao butter>

The cacao mass remaining after separating the cacao butter in Preparation Example 1 was prepared as a cacao mass for comparison of chocolate production.

<Comparative Preparation Example 2. Preparation of cocoa mass with excess sugar>

A cacao mass was prepared as in Preparation Example 2, but 1500 g of sugar was added to 1000 g of cacao nibs to prepare a cacao mass for comparison of chocolate.

<Examples 1 to 3, Comparative Examples 1 and 2. Preparation of wasabi chocolate>

Cacao mass produced based on 1000 g of cacao nibs (that is, the sugar content and the cacao butter content are different, so the weight of the cacao mass is different, that is, the cacao mass of Preparation Example 1 is 2000 g, the cacao mass of Preparation Example 2 is 1500 g, Preparation Example The cacao mass of 3 is 1000 g, the cacao mass of Comparative Preparation Example 1 is 1000 g, the cacao mass of Comparative Preparation Example 2 is 2500 g), 100 g of cacao butter (Singapore or Ecuador, which is milked by pressing cacao beans), red pepper 100 g of wasabi powder (wasabi powder with a water content of 10% by weight or less, which was rapidly frozen and processed) was prepared. After the aged cacao mass was melted in a water bath set at 45-50° C., 100 g of wasabi powder was added. 100 g of cocoa butter was added while maintaining the tempering process temperature at 29-31 °C. Next, it was put into a mold to remove air bubbles while molding, and cooled for 18 minutes at 15° C. or lower in a refrigerator to harden the chocolate, and finally, chocolate containing wasabi was prepared.

Wasabi Chocolate cacao mass raw material Example 1 Cacao mass of Preparation Example 1 Example 2 Cacao mass of Preparation Example 2 Example 3 Cacao mass of Preparation Example 3 Comparative Example 1 Cacao mass of Comparative Preparation Example 1 Comparative Example 2 Cacao mass of Comparative Preparation Example 2

<Example 4. Production of chocolate further adding wasabi>

Under the conditions of Example 1, wasabi was added in a total amount of 200 g to prepare chocolate.

<Example 5. Preparation of chocolate further adding cocoa butter>

Chocolate was prepared by adding cocoa butter in a total amount of 200 g under the conditions of Example 1.

<Comparative Example 3. Preparation of chocolate without wasabi - 1>

Under the conditions of Example 1, chocolate without wasabi was prepared.

<Comparative Example 4. Preparation of chocolate not containing wasabi - 2>

Under the conditions of Example 1, chocolate was prepared without adding wasabi at all, and 1500 g of sugar was added instead of 1000 g when preparing cacao mass.

<Comparative Example 5. Production of chocolate containing a small amount of wasabi>

Under the conditions of Example 1, wasabi was added in a total amount of 50 g to prepare chocolate.

<Comparative Example 6. Production of chocolate with an excessive amount of wasabi>

Under the conditions of Example 1, wasabi was added in a total amount of 250 g to prepare chocolate.

<Comparative Example 7. Production of chocolate with a small amount of cocoa butter>

Chocolate was prepared by adding cocoa butter in a total amount of 50 g under the conditions of Example 1.

<Comparative Example 8. Preparation of chocolate with excess cocoa butter>

Chocolate was prepared by adding cocoa butter in a total amount of 250 g under the conditions of Example 1.

<Experimental Example 1. Sensory evaluation>

The average value of evaluating the preference for umami, flavor, aroma, and spiciness by collecting 50 men and women of all ages skilled in sensory evaluation, tasting the chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 8, is shown in the table below. 2 (5 points: very good ↔ 1 point: very bad).

chocolate umami zest incense Preference for spicy taste Example 1 4.3 4.4 4.4 4.2 Example 2 3.8 4.1 4.3 3.9 Example 3 4.2 3.8 4.1 4.4 Example 4 4.4 3.9 4.2 4.1 Example 5 4.2 4.2 4.4 4.2 Comparative Example 1 2.8 2.8 2.8 3.1 Comparative Example 2 3.1 3.1 3.3 3.3 Comparative Example 3 3.2 3.2 2.8 (No horseradish added
do not rate) Comparative Example 4 3.1 2.9 3.3 (No horseradish added
do not rate) Comparative Example 5 2.8 3.1 3.1 2.5 Comparative Example 6 2.8 3.2 2.9 1.3 Comparative Example 7 3.2 3.1 3.2 3.4 Comparative Example 8 2.9 3.2 2.9 3.5 Commercial Milk Chocolate 2.8 2.5 2.9 (No horseradish added
do not rate)

As a result, as shown in Table 2, it can be seen that the sensory properties of the chocolate of Examples 1 to 5 are excellent in all aspects, and in particular, it can be seen that the chocolate of Example 3, which does not contain sugar, also has excellent flavor. .

In addition, even if the same amount of wasabi is included, it can be understood that the preference for spiciness also varies depending on the manufacturing conditions of cacao mass.

In addition, in the case of the chocolate of Comparative Example 2 containing an excessive amount of sugar, the preference was not higher than that containing less sugar. It can be seen that it is possible to manufacture chocolate having a flavor and good taste while reducing the amount.

<Experimental Example 2. Storage evaluation>

Since the temperature of a room where cooling is not performed in summer may affect the physical properties of chocolate, the chocolates of Comparative Examples 6 and 8 containing the chocolates of Examples 1 to 5 and wasabi or cacao butter in excess of the present invention In the 29 ~ 31 ℃ range (chocolate starts to melt at 31 ℃), the temperature was randomly changed on a daily basis and stored for 1 month, and the state with immediately after manufacture was evaluated.

chocolate Storage status after 30 days Example 1 It is in a state similar in shape, taste, and aroma compared to immediately after manufacturing. Example 2 It is in a state similar in shape, taste, and aroma compared to immediately after manufacturing. Example 3 It is in a state similar in shape, taste, and aroma compared to immediately after manufacturing. Example 4 It is in a state similar in shape, taste, and aroma compared to immediately after manufacturing. Example 5 It is in a state similar in shape, taste, and aroma compared to immediately after manufacturing. Comparative Example 6 It is mushy and has some melted parts. Comparative Example 8 It is mushy and has some melted parts, and the oil has a rancid smell.

As a result, as shown in Table 3, the chocolates of Examples 1 to 5 did not change for 1 month even at a high temperature, but the chocolates of Comparative Examples 6 and 8 melted or showed traces of melting and hardening again. In addition, it was confirmed that the chocolate of Comparative Example 8 containing an excessive amount of cocoa butter also exhibited rancidity.

Due to this, the phenomenon of increased preservation is due to the addition of wasabi, and it is proved that the content of wasabi and the content of cacao butter are important. In general, antioxidants, palm oil, lecithin, etc. are used to extend the shelf life of chocolate, but the significance of the present invention can be confirmed in that horseradish can be used as a substitute for natural preservatives and preservatives through the present invention. have.

<Experimental Example 3. Hangover Relief Effect Evaluation>

In recent years, sweet chocolate milk or chocolate has been widely used as food for relieving hangovers such as heartburn symptoms. Five people in each group, who usually drink 2 bottles of soju, were asked to drink 2 bottles of soju with fruit snacks, and then each group consumed each chocolate the next day to evaluate whether nausea and heartburn, symptoms of hangover, were resolved. (5 points: very good ↔ 1 point: very bad).

chocolate reduction in nausea reduction in heartburn Example 1 4.2 4.1 Example 2 4.3 4.0 Example 3 4.1 4.2 Example 4 4.2 4.4 Example 5 4.4 4.2 Comparative Example 1 3.1 2.8 Comparative Example 2 2.9 3.0 Comparative Example 3 3.0 2.9 Comparative Example 4 3.0 2.8 Comparative Example 5 2.8 3.1 Comparative Example 6 2.9 3.2 Comparative Example 7 3.1 3.1 Comparative Example 8 3.2 2.9 Commercial Milk Chocolate 2.9 2.8

As a result, it was confirmed that the chocolates of the present invention were excellent in reducing nausea or heartburn. In addition, although the chocolate of Example 3 did not contain sugar, it was confirmed that the symptoms of nausea and heartburn were reduced, indicating that it was due to the active ingredients of wasabi and cacao itself rather than the function of sugar. The chocolate of Comparative Example 6 contained an excessive amount of horseradish, so it did not seem to relieve nausea much, and the chocolate of Comparative Example 8 had a lot of cocoa butter, so that it felt more greasy.

Claims (4)

(Step 1) preparing cacao mass, wasabi powder and cacao butter;
(Second step) adding and mixing wasabi powder after melting the cacao mass by boiling;
(3rd step) adding cocoa butter to the cocoa mass mixed with wasabi powder and tempering to obtain liquid chocolate; and,
(4th step) refrigeration after molding the liquid chocolate into a mold;
Method for producing chocolate containing wasabi, characterized in that it comprises a. According to claim 1,
The method for producing chocolate containing wasabi, characterized in that the cacao mass of the first step is prepared while roasting cacao beans, crushing, grinding, and conching to make a liquid. 3. The method of claim 2,
A method for producing chocolate containing wasabi, characterized in that 0-100 parts by weight of sugar is added based on 100 parts by weight of cacao nibs in the conching step. A chocolate containing cacao mass, cacao butter and wasabi, wherein the cacao mass contains 0 to 50% by weight of sugar.