KR20220107569A - Chocolate containing kobocha squash powder and preparation method thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of chocolate comprising sweet pumpkin powder, and more specifically, to a manufacturing method of chocolate comprising sweet pumpkin powder with a unique sweet taste and enhanced overall preference using sweet pumpkin, which is a nutritious snack that does not comprise sugar, palm oil, and synthetic flavorings by adding sweet pumpkin powder in a process of manufacturing cacao beans into chocolate through a specific step; and chocolate comprising sweet pumpkin powder manufactured according to the manufacturing method.

Description

Chocolate containing sweet pumpkin powder and manufacturing method thereof

The present invention relates to chocolate containing sweet pumpkin powder and a method for manufacturing the same, and more particularly, sweet pumpkin powder in a form with excellent taste without including sugar, palm oil and synthetic flavoring, by manufacturing cacao beans into chocolate through a specific step. It relates to a method for manufacturing chocolate containing

Chocolate is a form of confectionery or beverage made from cacao beans, and it is derived from the Mexican natives calling a drink made from cacao beans chocolatl. Most of the chocolate products made are in a state of enhanced sweet taste by adding milk, sugar, and starch syrup to meet consumer preferences. Cacao contains a large amount of a substance called flavanol, which is a type of polyphenol well known as an antioxidant. Chocolate has a short-term effect on lowering blood pressure, and regular consumption of small amounts of dark chocolate is known to help lower the risk of myocardial infarction. According to a study in Switzerland, the group who regularly consumed dark chocolate significantly reduced the amount of stress hormones compared to the group that did not, and it was found that it also plays a positive role in stress control.

On the other hand, although chocolate is slightly different depending on the product, it is known that one commercially available chocolate (about 40 g) contains about 200 kcal, so if consumed excessively, it can cause weight gain. The more chocolate it contains, the more calories it has. Obesity is known to be a risk factor for several other diseases, including cardiovascular disease. Consuming a large amount of chocolate, believing that chocolate can prevent cardiovascular disease, causes obesity, which has a negative effect on the prevention of cardiovascular disease. can cause

Accordingly, the present inventors made efforts to develop a nutritious snack that contains healthy cacao as an active ingredient and does not contain sugar, palm oil and synthetic flavoring, and has improved overall palatability. As a result, after selecting cacao beans, low-temperature roasting Step, cacao husk separation step, cacao bean grinding step, couverture chocolate production step, maturation step, tempering step, mold input and cooling step, chocolate containing sweet pumpkin powder has beneficial effects of cacao as well as containing sweet pumpkin powder. The unique sweet taste and aroma of sweet pumpkin was confirmed to be easily consumed by anyone, regardless of age or gender, and thus the present invention was completed.

An object of the present invention is to provide a method for producing chocolate containing sweet pumpkin powder with improved overall palatability as a nutritional snack that does not contain sugar, palm oil and synthetic flavoring.

In order to achieve the above object, the present invention

1) roasting the selected cacao beans at 120 to 190° C. for 1 to 20 minutes and then stirring;

2) separating the cacao husks of the roasted cacao beans in step 1);

3) grinding the cacao beans from which the skin of step 2) has been separated;

4) preparing couverture chocolate by first conching the pulverized cacao of step 3) for 12 to 36 hours, then second conching for 36 to 60 hours by adding sweet pearl and sweet pumpkin powder;

5) aging the couverture chocolate of step 4);

6) tempering the aged couverture chocolate of step 5) at 20 to 60°C; and

7) Putting the tempered chocolate of step 6) into a mold and cooling it at room temperature; provides a method for producing chocolate containing sweet pumpkin powder.

In addition, the present invention provides a chocolate containing the sweet pumpkin powder produced by the method according to the present invention.

Chocolate containing sweet pumpkin powder prepared by the method according to the present invention is not only beneficial to health because sugar, palm oil and synthetic flavoring are not added, but also provides chocolate with a variety of excellent flavor along with the unique sweet taste and aroma of sweet pumpkin can do.

1 is a flowchart of a chocolate manufacturing method containing sweet pumpkin powder according to the present invention.

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

the present invention

1) roasting the selected cacao beans at 120 to 190° C. for 1 to 20 minutes and then stirring;

2) separating the cacao husks of the roasted cacao beans in step 1);

3) grinding the cacao beans from which the skin of step 2) has been separated;

4) preparing couverture chocolate by first conching the pulverized cacao of step 3) for 12 to 36 hours, then second conching for 36 to 60 hours by adding sweet pearl and sweet pumpkin powder;

5) aging the couverture chocolate of step 4);

6) tempering the aged couverture chocolate of step 5) at 20 to 60°C; and

7) Putting the tempered chocolate of step 6) into a mold and cooling it at room temperature; provides a method for producing chocolate containing sweet pumpkin powder.

In addition, the present invention provides a chocolate containing the sweet pumpkin powder produced by the method according to the present invention.

Hereinafter, the chocolate manufacturing method containing the sweet pumpkin powder of the present invention will be described in detail step by step.

In step 1), the selected cacao beans are roasted at 120 to 190° C. for 1 to 20 minutes and then stirred.

Also, the roasting may be repeated 1 to 15 times, specifically 2 to 8 times, and more specifically 5 times, but is not limited thereto.

At this time, the roasting is performed by repeating the process of roasting at 160 to 190 ° C. for 1 to 15 minutes 2 times to 10 times, then stirring, roasting at 150 to 180 ° C. for 1 to 15 minutes, and then stirring, at 135 to 165 ° C. After roasting and stirring for 1 to 15 minutes, roasting at 120 to 150 ° C. for 5 to 20 minutes, and then cooling can be performed. Specifically, the process of roasting at 175 ° C. for 5 minutes is repeated twice and then stirred, Roasting at 165 ° C. for 5 minutes and then stirring, roasting at 150 ° C. for 1 to 15 minutes and stirring, and then roasting at 135 ° C. for 10 minutes and cooling may be performed, but is not limited thereto.

If the temperature and time during roasting of cacao beans do not fall within the above ranges, bitter taste may be strong and acidity may be insufficient, which may be unsuitable as chocolate containing sweet pumpkin powder.

Step 2) is a step of separating the cacao husks of the roasted cacao beans of step 1), putting the roasted cacao beans in a winnower and separating them into cacao bean husks and cacao nibs. The method for this is not limited thereto.

Even if expensive equipment is used for winnowing of cacao beans, the skins of cacao beans are thick and the size of each bean is different, so the peel and nibs may not be completely separated. They make their own and separate the husks and nibs of cacao beans.

Step 3) is a step of pulverizing the cacao beans from which the skins of step 2) have been separated, and the cacao beans from which the skins have been separated may be pulverized using a grinder and then filtered through a sieve, but is not limited thereto.

Step 4) is a step of producing couverture chocolate by first conching the pulverized cacao of step 3) for 12 to 36 hours, then second conching for 24 to 72 hours by adding sweet pearl and sweet pumpkin powder. , sweet pearl and sweet pumpkin powder may be put in a conching machine for conching, and in this case, sweet pearl may be included in an amount of 1 to 80 parts by weight per 100 parts by weight of cacao, specifically 20 to 60 parts by weight, and more specifically 30 to 40 parts by weight. It may be included in parts by weight. In addition, the sweet pumpkin powder may be included in an amount of 1 to 60 parts by weight per 100 parts by weight of cacao, specifically 10 to 50 parts by weight, and more specifically 20 to 30 parts by weight.

The sweet pearl is a sugar-free material mainly used for chewing gum, produced from grains such as corn or wheat, and has the effect of preventing dental caries, low calorie and low blood sugar, and can replace sugar 1:1 without changing the manufacturing method. is known

At this time, the varieties and types of sweet pumpkin, which are raw materials for producing the sweet pumpkin powder, are not limited. In order to prepare the sweet pumpkin powder, the purchased sweet pumpkin is aged for 20 days, washed, cut in half, the seeds are removed, and steamed for 20 minutes with steam. After removing the skin, it can be prepared by putting it in a dryer, drying it, pulverizing it, and sieving it, but is not limited thereto. When drying, it may be carried out at 30 to 80 ℃, specifically 40 to 70 ℃, more specifically 50 to 60 ℃, may be carried out for 5 to 50 hours, specifically may be carried out for 10 to 30 hours, and more specifically, may be carried out for 25 hours, but is not limited thereto.

In a specific aspect of the present invention, sweet pumpkin powder may be prepared by aging the sweet pumpkin for 10 to 30 days to prepare the sweet pumpkin powder. When the sweet pumpkin is aged, the sugar content and flavor of the chocolate containing the finally prepared sweet pumpkin powder may be improved.

In addition, the first conching may be performed for 6 to 42 hours, specifically for 12 to 36 hours, more specifically for 24 hours, and the second conching may be performed for 32 to 66 hours. and may be specifically carried out for 36 to 60 hours, and more specifically, may be carried out for 48 hours, but is not limited thereto.

In addition, the conching may be performed after preheating the conching machine to 10° C. or higher, and specifically may be performed after preheating to 20° C. or higher, and more specifically, may be performed after preheating to 30° C. or higher, but limited thereto doesn't happen

In addition, during the conching, the internal temperature of the conching machine may be maintained at 5 to 50°C, specifically, it may be maintained at 10 to 48°C, and more specifically, it may be maintained at 15 to 45°C, but is not limited thereto.

In addition, after the conching is finished, the liquid sweet pumpkin chocolate can be filtered through a sieve, placed in a container, and cooled to prepare couverture chocolate.

If the temperature and time during conching do not fall within the above ranges, the taste, flavor, and texture of chocolate may deteriorate, and acidity and bitterness may increase.

Step 5) is a step of aging the couverture chocolate of step 4), and may be aged for 5 to 50 days, specifically for 10 to 40 days, and more specifically for 30 days.

In addition, the aging may be carried out at a humidity of 80% or less, specifically 60% or less, more specifically 40% or less, may be carried out at 5 to 50 ℃, specifically It may be carried out at 15 to 25 ℃, more specifically, it may be carried out at 20 ℃, but is not limited thereto.

If the aging time does not fall within the above range, the acidity and bitterness of the couverture chocolate may increase, and the softness of the chocolate texture may be insufficient.

Step 6) is a step of tempering the aged couverture chocolate of step 5) at 20 to 60°C, wherein the tempering raises the temperature of the couverture chocolate to 30 to 70°C, then lowers it to 10 to 50°C, and again 15 It can be carried out by raising to 55 ° C., specifically, raising it to 40 to 60 ° C., then lowering it to 20 to 40 ° C., and raising it again to 25 to 45 ° C., more specifically raising it to 45 ° C. and 27 ° C. It can be carried out by lowering it to and then raising it to 31 °C again, but is not limited thereto.

The tempering is an operation for stabilizing the cacao butter, and if the temperature during tempering does not fall within the above range, the luster of the manufactured chocolate is insufficient and may be smeared on the hand when touched.

The step 7) is a step of putting the tempered chocolate of step 6) into a mold and cooling it at room temperature. After putting the tempered chocolate in a mold, it can be cooled at 5 to 30° C., specifically 10 to 28° C. may be cooled, and more specifically, it may be cooled at room temperature of 15 to 25° C., but is not limited thereto.

Chocolate containing the finished sweet pumpkin powder is placed in an inner packaging material and sealed and stored.

In a specific embodiment of the present invention, the present inventors roast cacao beans in order to produce chocolate containing sweet pumpkin powder, separate and pulverize them, and then prepare couverture chocolate, aged and tempered, put in a mold, and then cooled Chocolate containing sweet pumpkin powder was completed.

In addition, the present inventors performed a sensory evaluation with chocolate containing the sweet pumpkin powder and chocolate containing the general sweet pumpkin powder or chocolate prepared by the method for producing sugar-free chocolate. As a result, the taste of chocolate containing the sweet pumpkin powder of the present invention, It was confirmed that the overall palatability including flavor and color was superior to the general palatability of chocolate containing sweet pumpkin powder or sugar-free chocolate.

Therefore, the chocolate containing the sweet pumpkin powder prepared according to the method of the present invention does not contain sugar, palm oil, and synthetic flavoring, but has various and rich flavors of chocolate as well as the sweet taste and flavor of sweet pumpkin, so that consumers It can provide aesthetic satisfaction.

Hereinafter, the present invention will be described in detail by way of Examples, Comparative Examples and Experimental Examples.

However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples, Comparative Examples and Experimental Examples.

<Example 1> Preparation of chocolate containing sweet pumpkin powder

In order to prepare the chocolate containing the sweet pumpkin powder, the following steps were performed.

<1-1> Raw material preparation stage

Of the purchased cacao beans, only cacao beans that do not have damaged skin or bad shape are selected.

<1-2> Roasting stage

The selected cacao beans obtained in <Example 1-1> are put in a convection oven preheated to 175°C, roasted at 175°C for 5 minutes, and then the stirring process is repeated twice, and then at 165°C for 5 minutes. After roasting for a while, stirring, roasting at 150° C. for 5 minutes and stirring, and then roasting at 135° C. for 10 minutes, took it out of the oven and cooled it.

<1-3> Peel separation step

The roasted cacao beans obtained in <Example 1-2> were put in a winnower, and winnower was separated into cacao bean husks and cacao nibs.

<1-4> Grinding step

The cacao beans from which the shells were separated obtained in <Example 1-3> were pulverized with a grinder and filtered through a sieve.

<1-5> Sweet Pumpkin Powder Manufacturing Step

The purchased sweet pumpkin was aged for 20 days, washed, cut in half, the seeds were removed, steamed for 20 minutes with steam, and then the skin was removed.

Then, the skinned sweet pumpkin was cut thinly, put in a dryer, dried at 60° C. for 25 hours, and then the dried sweet pumpkin was put in a grinder and sieved to prepare sweet pumpkin powder.

<1-6> Couverture Chocolate Manufacturing Steps

498.78 g of pulverized cacao obtained in <Example 1-4> is placed in small amounts in a conching machine preheated to 30° C. confirmed to be.

Then, 193.97 g of sweet pearl and 122.25 g of sweet pumpkin powder obtained in <Example 1-5> were added in small portions to the conching machine, and the temperature was maintained and conched for an additional 48 hours. Additionally, during conching for 48 hours, the internal temperature did not rise more than 50° C., and was maintained at 15 to 45° C.

Then, after sieving the chocolate after conching was completed, it was put in a container and cooled to prepare couverture chocolate.

<1-7> ripening stage

The couverture chocolate obtained in <Example 1-6> was aged for 30 days at a temperature of 20° C. with a humidity of 40% or less.

<1-8> Tempering step

Melting the aged couverture chocolate obtained in <Example 1-7> with a hot water bath and raising the temperature to 45° C., then taking out 2/3 of the melted chocolate and lowering the temperature to 27° C., then the remaining 1/ It was mixed with the chocolate of 3, and the temperature was raised to 31 °C again, followed by tempering.

<1-9> Mold input and cooling step

The tempered chocolate obtained in <Example 1-8> was put into a food mold and cooled at room temperature of 20° C. to prepare chocolate containing sweet pumpkin powder.

<Comparative Example 1> Preparation of chocolate containing sweet pumpkin powder with different roasting processes

Chocolate containing sweet pumpkin powder was prepared according to the manufacturing method of <Example 1>, except for roasting at a temperature of 150° C. for 20 minutes in <Example 1-2>.

<Comparative Example 2> Preparation of chocolate containing sweet pumpkin powder having a different manufacturing process of sweet pumpkin powder

Chocolate containing sweet pumpkin powder was prepared according to the manufacturing method of <Example 1>, except that sweet pumpkin powder was prepared using steamed sweet pumpkin that was not dried in <Example 1-5>.

<Comparative Example 3> Preparation of chocolate containing sweet pumpkin powder having different mixing ratios in the process of manufacturing couverture chocolate

In <Example 1-6>, chocolate or sugar-free chocolate containing sweet pumpkin powder was prepared in the same manner as in <Example 1>, except for preparing couverture chocolate with the composition shown in Table 1 below. did.

composition No. cacao sweet pearl Pumpkin Powder

weight ratio Example 1 1.0 0.39 0.25 Comparative Example 3-1 1.0 0.78 0.49 Comparative Example 3-2 1.0 0.17 0.12 Comparative Example 3-3 1.0 0.0 0.25 Comparative Example 3-4 1.0 0.39 0.12 Comparative Example 3-5 1.0 0.39 0.0

<Comparative Example 4> Preparation of chocolate containing sweet pumpkin powder with different aging processes

Chocolate containing sweet pumpkin powder was prepared in the same manner as in <Example 1>, except that it was aged for 72 hours in <Example 1-7>.

<Experimental Example 1> Sensory evaluation

For the chocolate containing the sweet pumpkin powder of <Example 1> prepared by the method according to the present invention, and the chocolate containing the sweet pumpkin powder prepared by the manufacturing method of <Comparative Example 1> to <Comparative Example 4>, sensory evaluation was conducted. carried out.

Specifically, the sensory evaluation was conducted by differentiating the roasting process from the chocolate containing the sweet pumpkin powder of <Example 1> prepared according to the present invention, and the chocolate containing the sweet pumpkin powder of <Comparative Example 1>, the manufacturing process of the sweet pumpkin powder Chocolate containing the sweet pumpkin powder of <Comparative Example 2> prepared by different In order to examine the taste, aroma, color and overall preference for the chocolate containing the sweet pumpkin powder of <Comparative Example 4> prepared by The taste, aroma, color and overall preference of chocolate were evaluated.

The above evaluation was evaluated by 29 fully trained professional sensory test personnel, and the texture, taste, aroma, color and overall preference were very good (5), good (4), average (3), bad (2), Very bad (1) After evaluating in 5 grades, the average score was judged.

The judging criteria are as follows.

Very good: 4.6 to 5.0;

Good: 3.6 to 4.5 points;

Normal: 2.6 to 3.5 points;

Not good: 1.6 to 2.5 points; and

Very poor: 1.0 to 1.5 points.

As a result, as shown in Table 2, compared to the chocolate containing the sweet pumpkin powder of <Example 1> prepared according to the manufacturing method of the present invention, <Comparative Example 1> prepared through a long roasting process without temperature change Chocolate had a strong bitter taste and lack of rich flavor, so it received low evaluations in taste, aroma, and overall preference. , and received low ratings in terms of flavor and overall palatability.

In addition, the chocolate of <Comparative Example 3-1> prepared by including 0.5 times the content of cacao compared to the chocolate containing the sweet pumpkin powder of <Example 1> prepared according to the manufacturing method of the present invention has a unique flavor of cacao and Because of its pale color, it received low evaluations in taste, aroma, color, and overall preference, and the chocolate of <Comparative Example 3-2> prepared with 2.0 times the content of cacao had a strong bitter taste and lacked a soft taste. The chocolate of <Comparative Example 3-3> prepared without sweet pearl had a strong bitter taste and received a low evaluation in taste and overall acceptance, and the content of sweet pumpkin powder was increased by 0.5 times. The chocolates of <Comparative Examples 3-4> and <Comparative Examples 3-5>, prepared with or without containing them, received low evaluations in taste, aroma, and overall preference due to their unique sweet taste and fragrance of sweet pumpkin.

In addition, compared to the chocolate containing the sweet pumpkin powder of <Example 1> prepared according to the manufacturing method of the present invention, the chocolate of <Comparative Example 4>, which was prepared through the aging process for only 72 hours, has a strong bitter taste and has a higher acidity. It was confirmed that it received a low evaluation in taste and overall preference due to lack of weak and soft taste.

Therefore, through the above results, in the case of chocolate containing sweet pumpkin powder manufactured according to the manufacturing method of the present invention, the sweet taste and flavor unique to sweet pumpkin are alive than chocolate manufactured by the general manufacturing method, and the rich and intense flavor of chocolate and It was confirmed that the taste, aroma, color, and overall preference were remarkably excellent, giving a soft taste, maintaining the taste and flavor better, and having a deep and deep color of chocolate. In addition, through the number of roasting times for the production of chocolate containing sweet pumpkin powder, hot air drying of sweet pumpkin powder, couverture chocolate mixing ratio and aging time, by establishing an optimized manufacturing method of chocolate containing sweet pumpkin powder with high completeness, completeness It was confirmed that chocolate containing high sweet pumpkin powder can be provided to consumers.

No. taste incense color Comprehensive symbology Example 1 4.9 4.8 4.8 4.9 Comparative Example 1 3.3 3.2 3.8 3.5 Comparative Example 2 2.5 2.7 3.1 2.8 Comparative Example 3-1 2.2 2.4 2.2 2.3 Comparative Example 3-2 1.3 2.5 2.1 1.9 Comparative Example 3-3 1.6 2.9 3.0 2.4 Comparative Example 3-4 2.7 2.5 3.0 2.8 Comparative Example 3-5 1.8 2.3 3.2 2.6 Comparative Example 4 2.9 3.0 3.3 3.1

Claims (8)

1) roasting the selected cacao beans at 120 to 190° C. for 1 to 20 minutes and then stirring;
2) separating the cacao husks of the roasted cacao beans in step 1);
3) grinding the cacao beans from which the skin of step 2) has been separated;
4) preparing couverture chocolate by first conching the pulverized cacao of step 3) for 12 to 36 hours, then adding sweet pearl and sweet pumpkin powder to second conching for 36 to 60 hours;
5) aging the couverture chocolate of step 4);
6) tempering the aged couverture chocolate of step 5) at 20 to 60°C; and
7) Putting the tempered chocolate of step 6) into a mold and cooling it at room temperature; A method for producing chocolate containing sweet pumpkin powder, including.
The method of claim 1, wherein step 1) is repeated 2 to 8 times.
The chocolate containing sweet pumpkin powder according to claim 1, wherein the conching in step 4) is performed by mixing 20 to 50 parts by weight of sweet pearl and 15 to 40 parts by weight of sweet pumpkin powder with respect to 100 parts by weight of cacao. manufacturing method.
According to claim 1, wherein the sweet pumpkin powder in step 4) is a method for producing chocolate containing sweet pumpkin powder, characterized in that the steamed sweet pumpkin slices are dried and then pulverized.
The method of claim 4, wherein the drying is performed at 40 to 80° C. for 15 to 40 hours.
The method of claim 1, wherein the aging of step 5) is performed at a temperature of 5 to 35° C. with a humidity of 60% or less for 15 to 40 days.
The method according to claim 1, wherein the tempering of step 6) is performed by giving a first temperature change to 40 to 60 °C, a secondary temperature change to 20 to 40 °C, and a third temperature change to 25 to 45 °C. , A method for producing chocolate containing pumpkin powder.
Claims 1 to 7, wherein any one of the method of any one of the prepared, sweet pumpkin powder containing chocolate.

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