TWI688343B - Composition for preparing chocolate sauce including allulose and use thereof - Google Patents

Abstract

Provided are a composition for preparing a chocolate sauce, the composition including allulose and a processed cocoa product; a chocolate sauce including the composition; a method of preparing the chocolate sauce, the method including the step of heating and homogenizing the composition for preparing the chocolate sauce; and a method of inhibiting solidification of the spread. The composition for preparing a spread of the present disclosure may include allulose which is a natural sweetener, thereby having excellent properties such as improvement of spreadability and prevention of solidification.

Description

Composition for preparing chocolate sauce including alloxan and its use

The present disclosure relates to a composition for preparing chocolate sauce, the composition including alloxanose and cocoa processed products; a chocolate sauce including the composition; a method for preparing chocolate sauce, the method including heating and homogenization The steps for preparing the composition for chocolate sauce; and a method for inhibiting the solidification of chocolate sauce.

Chocolate sauce (syrup) is a chocolate flavored syrup, usually used as a topping material for various desserts, such as ice cream, pudding, etc., or for making hot chocolate or chocolate milk. Recently, due to improvements in national income and changes in dietary patterns, interest in desserts has increased, and the use of chocolate sauce has increased, so attention has been focused on ways to improve its taste or flavor or improve its ease of use.

Since the time of manufacture, the chocolate sauce began to solidify rapidly due to cocoa butter derived from cocoa powder and cocoa paste, even at room temperature, and therefore, the quality of the chocolate sauce deteriorated. When the chocolate sauce is solidified, it is difficult to use the pump to use the chocolate sauce. Therefore, there is a problem that the ease of use is reduced.

In order to solve this problem, additives that can compensate for physical properties, such as emulsifiers, etc., can be used, but this has the problem of adversely affecting health. Another way is to reduce the amount of cocoa powder and cocoa paste added, but this conflicts with consumers' desire for a unique rich chocolate flavor. In order to solve this problem, Korean Patent Publication No. 10-2017-0027195 discloses efforts to improve the taste of cocoa flavor, but this is still not enough to solve the aforementioned problems.

The inventors have made extensive efforts to solve the aforementioned problems, and as a result, have found a composition for preparing chocolate sauce, which comprises an effective amount of allulose; and a chocolate sauce comprising the composition, which can Avoid changes in hardness and fluidity during storage to prevent the chocolate paste from solidifying, and can lead to low viscosity and high fluidity to improve ease of use, and thus improve the overall quality of the chocolate paste, resulting in the present disclosure.

An object of the present disclosure is to provide a composition for preparing chocolate sauce, which composition includes alloxan and cocoa processed products.

Another object of the present disclosure is to provide a chocolate sauce including the composition for preparing chocolate sauce.

Yet another object of the present disclosure is to provide a method for preparing chocolate sauce, which includes the steps of heating and homogenizing the composition for preparing chocolate sauce.

Yet another object of the present disclosure is to provide a method for inhibiting the solidification of chocolate spread, the method including the steps of heating and homogenizing the composition for preparing chocolate spread

Figure 1 shows the measured TA value, which represents the degree of curing (room temperature) according to the application rate of allulose; Figure 2 shows the measured TA value, which represents the degree of curing according to the application rate of allulose ( Refrigerated); Figure 3 shows the measured TA value, which shows the degree of solidification according to fat content (room temperature); Figure 4 shows the measured TA value, which shows the degree of solidification according to fat content (refrigerated); Figure 5 shows The measured fluidity value, which represents the degree of solidification according to the application rate of allulose (room temperature); Figure 6 shows the measured fluidity value, which represents the degree of curing according to the application rate of allulose (refrigerated) Figure 7 shows the measured fluidity value, which shows the degree of solidification according to fat content (room temperature); Figure 8 shows the measured fluidity value, which shows the degree of solidification according to fat content (refrigerated); Figure 9 shows The measured cP value, which represents the viscosity according to the fat content (room temperature); Figure 10 shows the measured cP value, which represents the viscosity according to the fat content (refrigerated); Figure 11 shows the measured cP value, which represents the Viscosity of the application rate of loxulose (room temperature); and Figure 12 shows the measured cP value, which represents the viscosity according to the application rate of allulose (refrigerated).

[Detailed description of the preferred embodiment]

Specific embodiments of the present disclosure are described below. Meanwhile, each of the embodiments and specific examples disclosed herein is expected to be applicable to each of the other disclosed embodiments and specific examples. Therefore, all combinations of the elements described herein fall within the scope of the present invention. Again, the scope of the present invention is not intended to be limited by the description of the following specific embodiments.

In order to achieve the foregoing objective, one aspect of the present disclosure provides a composition for preparing a chocolate sauce, the composition including alloxanose and cocoa processed products. By replacing all or part of the previously used sucrose (sugar) with alloxan, the composition for preparing chocolate sauce of the present disclosure can suppress the solidification of the chocolate sauce.

As used herein, "chocolate sauce" refers to a sauce or syrup in which sugars (such as sucrose, etc.) are mixed with cocoa processed products (such as cocoa powder, etc.). Cocoa processed products are products obtained by processing cocoa tree raw materials or by adding food or food additives to the raw materials and processing mixtures. In particular, the cocoa processed product may include cocoa butter, cocoa paste, cocoa powder, or a combination thereof. Again, the cocoa processed product may include a predetermined amount of fat, especially cocoa butter. The fat in the cocoa processed product may be included in the composition used to prepare the chocolate sauce in an appropriate amount, and specifically, based on the total weight of 100 parts by weight of the composition, the content of the fat is 0.5 to 5 parts by weight, 0.5 to 4 parts by weight, 0.8 to 5 parts by weight, 0.8 to 4 parts by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, 1.2 to 5 parts by weight, 1.2 to 4 parts by weight, 1.5 to 4 parts by weight, 1.5 to 3.5 parts by weight Parts, 2 to 4 parts by weight, 2 to 3.5 parts by weight, or 2.2 to 3.2 parts by weight, but not limited thereto.

Cocoa powder is obtained by compressing cocoa to separate part or all of the cocoa butter, and then drying and grinding the remainder. Cocoa powder can be appropriately included in the composition used to prepare the chocolate sauce, and specifically, based on the total weight of 100 parts by weight of the composition, its content is 5 to 40 parts by weight, 5 to 35 parts by weight, 5 to 30 parts by weight, 5 to 25 parts by weight, 5 to 20 parts by weight, 8 to 40 parts by weight, 8 to 35 parts by weight, 8 to 30 parts by weight, 8 to 25 parts by weight, 8 to 20 parts by weight, 10 to 40 parts by weight Parts, 10 to 35 parts by weight, 10 to 30 parts by weight, 10 to 25 parts by weight, 10 to 20 parts by weight, 10 to 15 parts by weight, or 10 to 12 parts by weight, but not limited thereto.

Cocoa paste is obtained by baking, peeling, and grinding cocoa fruit. Cocoa paste may be included in the composition used to prepare the chocolate sauce in an appropriate amount, and specifically, based on the total weight of 100 parts by weight of the composition, its content is 0.1 to 10 parts by weight, 0.1 to 9 parts by weight, 0.1 to 8 parts by weight, 0.1 to 7 parts by weight, 0.1 to 6 parts by weight, 0.1 to 5 parts by weight, 0.5 to 10 parts by weight, 0.5 to 9 parts by weight, 0.5 to 8 parts by weight, 0.5 to 7 parts by weight, 0.5 to 6 parts by weight Parts, 0.5 to 5 parts by weight, 1 to 10 parts by weight, 1 to 9 parts by weight, 1 to 8 parts by weight, 1 to 7 parts by weight, 1 to 6 parts by weight, or 1 to 5 parts by weight, but not subject to this limit.

Cocoa butter is fat obtained by peeling the cocoa fruit, followed by compression or solvent extraction. Cocoa butter can be appropriately included in the composition used to prepare the chocolate sauce, and in particular, based on the total weight of 100 parts by weight of the composition, its content is 0.1 to 10 parts by weight, 0.1 to 9 parts by weight, 0.1 to 8 parts by weight, 0.1 to 7 parts by weight, 0.1 to 6 parts by weight, 0.1 to 5 parts by weight, 0.5 to 10 parts by weight, 0.5 to 9 parts by weight, 0.5 to 8 parts by weight, 0.5 to 7 parts by weight, 0.5 to 6 parts by weight Parts, 0.5 to 5 parts by weight, 1 to 10 parts by weight, 1 to 9 parts by weight, 1 to 8 parts by weight, 1 to 7 parts by weight, 1 to 6 parts by weight, or 1 to 5 parts by weight, but not subject to this limit.

In the present disclosure, the cocoa processed product may be in the form of cocoa powder, cocoa paste, or a combination thereof, as long as 100 parts by weight of the total weight of the composition used to prepare the chocolate sauce is based, the cocoa butter is 0.1 to 10 parts by weight The amount can be included.

As used herein, allulose is a type of sucrose, which has the chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, is known to exist in small amounts in figs, grapes, etc., and is also known as pseudofructose. Alloxanose is a concept that includes both D-aloxulose and L-aloxulose. Commercially available alloxanose products can be purchased, or allulose can be directly extracted from natural products, or can be prepared by chemical methods or microbiological methods, but not limited thereto. Alloxanose can be used in solid phase, in powder form, or in liquid phase, and in particular, alloxanose in liquid phase, but not limited thereto. Again, alloxanose may have a purity of 90% or more (including 90% by weight or more of allulose based on dry solids content), a purity of 95% or more, and 98% or more Alloxan with a purity of 98% to 99.5%.

Allulose can be included in the form of a mixed sugar of allulose and other sucrose. In particular, the allulose can be in the form of a mixed sugar of allulose and one or more sucrose selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols Class, and high-intensity sweeteners, but not limited by this. Therefore, in addition to the allulose in the form of powder, liquid phase, or mixed sugar, other ingredients may be further included as long as it is included in the composition for preparing chocolate sauce of the present disclosure in an appropriate amount.

Alloxanose can be appropriately included in the composition for preparing chocolate sauce, and in particular, based on 100 parts by weight of the total weight of the composition for preparing chocolate sauce, its content is 0.1 to 80 parts by weight, 0.1 to 75 parts by weight, 0.1 to 70 parts by weight, 0.1 to 65 parts by weight, 1 to 80 parts by weight, 1 to 75 parts by weight, 1 to 70 parts by weight, 1 to 65 parts by weight, 5 to 70 parts by weight, 5 to 65 parts by weight, 5 to 60 parts by weight, 5 to 55 parts by weight, 5 to 50 parts by weight, 10 to 70 parts by weight, 10 to 65 parts by weight, 10 to 60 parts by weight, 10 to 55 parts by weight, 10 to 50 parts by weight Parts, 12 to 60 parts by weight, 12 to 55 parts by weight, 12 to 50 parts by weight, 12 to 45 parts by weight, 12 to 40 parts by weight, 12 to 35 parts by weight, 12 to 30 parts by weight, 15 to 50 parts by weight, 15 to 45 parts by weight, 15 to 40 parts by weight, 15 to 35 parts by weight, 15 to 30 parts by weight, 20 to 80 parts by weight, 20 to 70 parts by weight, 20 to 60 parts by weight, or 20 to 50 parts by weight, but Not limited by this.

The weight ratio of allulose to cocoa processed products may be 1:0.1 to 1:1.2, 1:0.1 to 1:1, 1:0.1 to 1:0.8, 1:0.1 to 1:0.6, 1:0.1 to 1 : 0.4, 1: 0.3 to 1: 1.2, 1: 0.3 to 1:1, 1: 0.3 to 1: 0.8, 1: 0.3 to 1: 0.6, 1: 0.3 to 1: 0.4, 1: 0.5 to 1, or 1: 0.5 to 0.8, but not limited by this.

The composition for preparing chocolate sauce of the present disclosure may further include sucrose or no sucrose.

When the composition for preparing chocolate sauce of the present disclosure further includes sucrose, in particular, based on the total weight of 100 parts by weight of the composition, the content of sucrose and allulose may be 30 to 80 parts by weight, 30 To 75 parts by weight, 30 to 70 parts by weight, 30 to 65 parts by weight, 30 to 60 parts by weight, 40 to 80 parts by weight, 40 to 75 parts by weight, 40 to 70 parts by weight, 40 to 65 parts by weight, 40 to 60 parts Parts by weight, 45 to 80 parts by weight, 45 to 75 parts by weight, 45 to 70 parts by weight, 45 to 65 parts by weight, 45 to 60 parts by weight, 45 to 55 parts by weight, 47 to 53 parts by weight, or 50 parts by weight, But these are not limited by this.

When the composition for preparing chocolate sauce of the present disclosure further includes sucrose, the weight ratio of sucrose to alloxanose may be 1:0.1 to 1:10, 1:0.1 to 1:5, 1:0.1 to 1: 3. 1:0.1 to 1:1.5, 1:0.1 to 1:1, 1:0.2 to 1:5, 1:0.2 to 1:3, 1:0.2 to 1:1.5, 1:0.2 to 1:1 1:0.25 to 1:2.5, 1:0.25 to 1:1.5, 3:1 to 1:1, 3:1, or 1:1, but not limited by this.

The composition for preparing chocolate sauce of the present disclosure may further include fructose, but is not limited thereto. Fructose can be in powder or liquid form. In addition to fructose, liquid fructose may further include sucrose such as glucose and the like, but is not limited thereto.

When the composition for preparing chocolate sauce of the present disclosure further includes fructose, specifically, based on the total weight of 100 parts by weight of the composition, the content of fructose may be 1 to 30 parts by weight, 1 to 25 parts by weight, 1 to 20 parts by weight, 1 to 18 parts by weight, 2 to 25 parts by weight, 2 to 20 parts by weight, 2 to 18 parts by weight, 2 to 16 parts by weight, 4 to 20 parts by weight, 4 to 18 parts by weight, 4 to 16 parts by weight, 4 to 13 parts by weight, 4 to 10 parts by weight, 6 to 20 parts by weight, 6 to 18 parts by weight, 6 to 16 parts by weight, 6 to 13 parts by weight, 6 to 10 parts by weight, 8 to 30 parts by weight Parts, 8 to 25 parts by weight, 8 to 20 parts by weight, 6 to 18 parts by weight, 6 to 16 parts by weight, 6 to 13 parts by weight, or 6 to 10 parts by weight, but not limited thereto.

The composition for preparing chocolate sauce of the present disclosure may further include emulsifiers, stabilizers, acidity regulators, preservatives, starches, dextrins, and dry milk (whole milk, skim milk, mixed milk, or whey powder) , Cocoa processed products, processed sugar, salt, flavoring agents, or colorants, but not limited by this.

Comparing the composition for the preparation of chocolate sauce that does not contain allulose, or the composition for preparing the chocolate sauce that includes an equivalent amount of sucrose instead of alloxan sugar, by reducing the hardness and fluidity changes during storage of the chocolate sauce It can prevent the solidification of the composition for preparing chocolate sauce or chocolate sauce of the present disclosure, and can reduce the viscosity or increase the fluidity, thus improving its ease of use.

Hardness indicates hardening of the sauce, while lower hardness indicates less solidification. The hardness of the chocolate sauce composition of the present disclosure or the chocolate sauce including the composition may be 10g to 80g, 10g to 70g, 10g to 60g, 15g to 60g, 15g to 55g, 15g to 50g, 15g to 45g, 20g to 60g , 20g to 55g, 20g to 50g, 20g to 45g, 25g to 60g, 25g to 55g, 25g to 50g, or 25g to 45g, but not limited by this.

The fluidity indicates the movement distance of the chocolate sauce in a fluidity tester (consistency meter) for 20 seconds; and the higher the fluidity, the less solidification is indicated, and the ease of use is further improved. The flowability of the chocolate sauce composition of the present disclosure or the chocolate sauce including the composition may be 1 cm to 20 cm, 1 cm to 17 cm, 1 cm to 15 cm, 1 cm to 10 cm, 3 cm to 20 cm, 3 cm to 17 cm, 3 cm to 15 cm, 3 cm to 10cm, 5cm to 20cm, 5cm to 17cm, 5cm to 15cm, or 5cm to 10cm, but not limited thereto.

Curing means that the physical properties of the liquid state are changed into the physical properties of the solid state, and the measured value of hardness or fluidity is used as an indicator of the curing state. In particular, as compared with chocolate paste in the early stage of storage, if the hardness of the chocolate paste decreases or the increase ratio decreases, and the fluidity increases or the decrease ratio decreases, the solidification of the chocolate sauce is suppressed.

In particular, compared to 0 weeks after storage, at room temperature (25°C) or at refrigerated temperature (5°C) for 1 week, 2 weeks, 3 weeks, or 4 weeks after storage, the present disclosure is used to prepare chocolate sauce The composition or the chocolate sauce including the composition may have 90% to 180%, 90% to 170%, 90% to 160%, 90% to 155%, 90% to 150%, 95% to 160%, 95 % To 155%, or 95% to 150% hardness; and 30% to 120%, 40% to 110%, 45% to 100%, 50% to 100%, 53% to 100%, 50% to 90% , 50% to 85%, 53% to 90%, or 53% to 85% of liquidity, but not limited by this.

Viscosity means the viscosity of the sauce, and lower viscosity, indicating lower stickiness and higher fluidity, and therefore ease of use is further improved. The viscosity of the composition for preparing the chocolate sauce or the chocolate sauce including the composition of the present disclosure may be 1,000 cP to 8,000 cP, 1,000 cP to 7,000 cP, 1,000 cP to 6,000 cP, 1,000 cP to 5,000 cP, 1,500 cP to 8,000cP, 1,500cP to 7,000cP, 1,500cP to 6,000cP, 1,500cP to 5,000cP, 1,500cP to 4,000cP, 2,000cP to 7,000cP, 2,000cP to 6,000cP, 2,000cP to 5,000cP, 2,000cP to 4,000cP , 2,500cP to 6,000cP, 2,500cP to 5,000cP, or 2,500cP to 4,000cP, but not limited by this.

In order to achieve the foregoing object, another aspect of the present disclosure provides a chocolate spread including a composition for preparing a chocolate spread. The chocolate sauce is the same as described above. Based on 100 parts by weight of the total weight of the composition used to prepare the chocolate sauce, the chocolate sauce may include a water content of 1 to 50 parts by weight, 3 to 40 parts by weight, 5 to 30 parts by weight, or 10 to 20 parts by weight Copies, but not limited by this.

In order to achieve the foregoing object, yet another aspect of the present disclosure provides a method for preparing a chocolate sauce, which includes the steps of heating and homogenizing the composition for preparing a chocolate sauce.

According to the preparation method, the composition for preparing chocolate sauce can be heated; or the alloxanose, cocoa processed products, and water belonging to the composition for preparing the chocolate sauce can be in this order, in reverse order , Or simultaneously blended, followed by heating. Again, in this preparation method, in addition to water, other components can be further added according to the purpose.

Homogenization means a process of finely crushing and uniformly distributing particles, and homogenization can be performed using methods known in the industry. In particular, homogenization can be performed using a homomixer or homogenizer, but is not limited thereto.

In order to achieve the foregoing object, yet another aspect of the present disclosure provides a method of inhibiting the solidification of chocolate sauce, the method including the steps of heating and homogenizing the composition for preparing chocolate sauce.

Hereinafter, the present invention will be described in further details with reference to examples and experimental examples. However, these examples and experimental examples are for illustrative purposes only, and the scope of the present invention is not intended to be limited by these examples and experimental examples.

Example 1: Preparation of chocolate sauce

Sucrose (CJ CheilJedang, 98% or higher purity), allulose (CJ CheilJedang, crystal, 98% or higher purity), cocoa powder (manufacturer), and cocoa paste ( (Manufacturer) Weigh the weight ratio in Table 1 below, and add pure water to the mixing vessel (stainless steel, 2 liter volume). As for the cocoa powder, cocoa powder including 10 to 12 parts by weight of cocoa butter (fat) is used; and as for the cocoa paste, cocoa paste including 54 parts by weight of cocoa butter is used. In order to form different fat contents in the two raw materials, they are prepared in different weight ratios. Again, the content of cocoa butter (fat) contained in cocoa paste and cocoa powder is shown in Table 1.

Next, weigh and add liquid fructose (75% (w/w) dry solids content, 55% (w/w) fructose purity), salt, and flavoring agent. In this regard, in order to calibrate the difference in the total weight of various compositions, whey powder is added as an additive raw material to adjust the total weight to 100. The mixture to which all the raw materials have been added is heated to 50°C to completely dissolve the solid raw materials. Then, a homogenizer (homogenizer; PRIMIX, MARK II model 2.5) was used for homogenization at 3000 rpm for 10 minutes, and the liquid fraction of the resulting mixture was placed in the same kind of container at the refrigeration temperature ( 5℃) and store at room temperature (25℃).

*Other raw materials: salt, flavoring agent (chocolate flavor), whey powder

*Fructose is 16% liquid fructose: based on 100 parts by weight of the total weight of the composition used to prepare the chocolate sauce, 6.6 parts by weight

Example 2: Measurement of chocolate paste hardness (TA)

The chocolate sauces of Comparative Examples 1 to 5 and Experimental Examples 1 to 10, which were stored at a refrigeration temperature (5°C) and a room temperature (25°C), respectively, measured the hardness at predetermined time intervals to check the hardness according to the conditions. A texture analyzer (STABLE MICRO SYSTEMS, TAXT plus) is used to measure hardness. The analysis conditions of the texture analyzer are shown in Table 2 below.

In detail, each sample is placed in the sample holder of the texture analyzer with an equal volume without a blank space. Subsequently, a probe (Cylinder Probe, P/25) that is at the same height (60 mm) from the surface of each sample in the sample holder and moves at a constant force and speed allows for a predetermined force and speed (1.0 mm /Second test speed and post-test speed) move to apply pressure to a depth of 60% from the point of contact with the sample surface. At this time, the maximum force of the probe pressing the sample is regarded as the hardness (force), and the higher value of the hardness (g) indicates that the sample is harder. The measured hardness is compared according to refrigerated temperature and room temperature storage conditions (Tables 3 and 4 and Figures 1 to 4).

Table 3 shows the measured TA value (room temperature) according to the allulose content.

Table 4 shows the measured TA value (refrigerated) based on the allulose content.

As a result, the chocolate sauces prepared in Comparative Examples 1 to 5 and Experimental Examples 1 to 10 as a whole showed that their physical properties hardened in proportion to the content of cocoa butter (fat), and during storage at refrigeration temperature and room temperature, the fat Time hardens and the hardness increases rapidly. In particular, rapid curing occurs during storage at refrigerated temperatures.

When comparing the physical properties that vary with the content of allulose, chocolate sauces with the same fat content show similar hardness immediately after preparation, and are independent of the content of allulose, which can be prepared by adding allulose Chocolate sauce with similar physical properties to existing chocolate sauce. In particular, Comparative Examples 1 to 5 without alloxanose showed a hardness of 27.2 g to 29.0 g immediately after preparation, and Experimental Examples 1 to 5 including 12.5 parts by weight of allulose showed 27.3 immediately after preparation The hardness of g to 29.3 g, and the experimental examples 1 to 5 including 25.0 parts by weight of allulose showed a hardness of 27.7 g to 30.5 g immediately after preparation, indicating that all samples showed similar hardness.

However, it was confirmed that the solidification that occurs during storage of the chocolate spread can be slowed down by significantly suppressing the change in hardness during storage with the addition of allulose. In particular, under two storage conditions, room temperature and refrigerated temperature, the effect is improved in proportion to the amount of allulose added.

In particular, when stored at room temperature for 4 weeks, Comparative Examples 1 to 5 without alloxanose showed a hardness of 40.3 g to 46.9 g, indicating a 154% increase relative to the initial hardness. Conversely, under the same conditions, Experimental Examples 1 to 5 including 12.5 parts by weight of allulose showed a relatively low hardness of 38.6 g to 45.8 g, indicating a 147% increase relative to the initial hardness. It is suggested that compared with the chocolate sauces of Comparative Examples 1 to 5, the curing of the chocolate sauces of Experimental Examples 1 to 5 is slowed. In particular, under the same conditions, Experimental Examples 1 to 5 including 25.0 parts by weight of allulose showed a minimum hardness of 35.8 g to 44.5 g, indicating a 139% increase relative to the initial hardness. It is suggested that the curing of the chocolate spreads of Experimental Examples 6 to 10 is most inhibited. These results were also observed in chocolate spreads stored at refrigerated temperatures. Comparative Examples 1 to 5 show hardness of 42.1 g to 49.0 g. Experimental examples 1 to 5 showed hardness of 41.3 g to 48.3 g, and experimental examples 6 to 10 showed hardness of 40.5 g to 46.9 g. As in those stored at room temperature, Experimental Examples 6 to 10 with the highest allulose content showed low hardness and a low rate of change in hardness. As a result, these results suggest that during storage at room temperature and refrigerated temperature, the solidification of the chocolate sauce may be delayed by alloxanose.

These results also suggest that from the viewpoint of the fat content of the chocolate sauce, that is, the use of cocoa butter, the quality of the chocolate sauce can be improved by using allulose. As described above, when the chocolate sauce has a higher content of cocoa butter, its taste and flavor are improved, and a product that satisfies consumer preferences is provided, but there is a problem that the solidification of the chocolate sauce is improved. However, the above results suggest that by adding allulose, products with similar hardness to existing products can be prepared, even if they have a high content of cocoa butter.

In particular, in Comparative Examples 1 to 5 without alloxanose, the chocolate sauce having a fat content of 1.2% to 1.4%, until stored at room temperature for 4 weeks, showed a hardness of about 40.3 g. It was confirmed that when alloxanose was included in an amount of 25.0 parts by weight, the same hardness was maintained under the same conditions, even if the fat content increased from 2.2% to 2.4%.

Example 3: Measurement of the fluidity of chocolate sauce

For chocolate spreads stored at both refrigeration temperature (5°C) and room temperature (25°C), measure the fluidity at predetermined intervals to check their fluidity depending on the conditions (Tables 5 and 6 and 5 To Figure 8).

In particular, a consistency meter (an instrument with an engraved scale bevel) is used to measure the distance (cm) traveled by each sample of equal volume over a predetermined time (20 seconds), and the mobility indicator indicates the distance moved by time (cm) ) The longer, the lower the physical properties and the better the fluidity.

Table 5 shows the measured fluidity values (room temperature) according to the allulose content.

Table 6 shows the measured fluidity values (refrigerated) based on the allulose content.

As a result, compared with the previous hardness results, it is clearer that the physical properties change harder in proportion to the content of cocoa butter (fat), and the solidification of fat occurs more quickly with time during storage. Compared to the chocolate paste without alloxanose (Comparative Examples 1 to 5), the chocolate paste with alloxanose (Experimental Examples 1 to 10) showed a long moving distance (cm), indicating improved fluidity, It is more effective in proportion to the content of allulose. In particular, one week after storage at refrigerated temperature, solidification of fat quickly occurred, and all samples showed rapid decrease in fluidity. Similar to the results at room temperature, by adding allulose, the curing phenomenon was also improved.

In particular, Comparative Examples 1 to 5 showed an initial fluidity of 13.8 cm to 14.3 cm, but the fluidity dropped rapidly from 5.0 cm to 10.5 cm 4 weeks after storage at room temperature. The change from the initial value is 36.2% to 73.4% (average 55%), indicating that the solidification of fat occurs quickly. In contrast, Experimental Examples 1 to 5 including 12.5 parts by weight showed excellent initial fluidity of 14.8 cm to 15.8 cm, but after storage under the same conditions, the fluidity decreased to 8.0 cm to 12.8 cm. The change from the initial value is 54.1% to 81.0% (average 68%), indicating that curing is actually inhibited. Again, experimental examples 6 to 10 including 25.0 parts by weight showed the most excellent initial fluidity of 16 cm to 16.8 cm, but after storage under the same conditions, the fluidity was maintained at 10.5 cm to 15.0 cm. The change from the initial value was 65.6% to 89.3% (average 78%), indicating that the solidification of fat was most inhibited. Although Comparative Example 1 has a very low fat content of 1.2% to 1.4%, and Experimental Example 10 has an increased fat content of 3.2% to 3.4%, Experimental Example 10 remains with and shows the highest degree of solidification (at 4 weeks after storage) The comparative example 1 has similar liquidity.

These results indicate that, compared to existing chocolate sauces, chocolate sauces containing allulose show improved fluidity to improve ease of use. Furthermore, although cocoa butter is used in higher amounts, the solidification of fat will not be accelerated, thus providing products with more excellent quality.

Example 4: Measurement of viscosity of chocolate sauce

The viscosity of the prepared chocolate sauce was measured to compare the physical properties such as hardness, viscosity and fluidity (Table 7). The viscosity of each sample is measured using a viscometer.

In particular, the samples of Comparative Examples 1 to 5 and Experimental Examples 1 to 10 were stabilized by storing at room temperature (25°C) and refrigeration temperature (5°C) for 1 week to 4 weeks, and then each was taken at 300 grams. Place in the beaker and fully submerge the mandrel of the viscometer. The beaker containing each sample was placed under the viscometer, and a mandrel (No. 4) was set up to apply resistance at 50 rpm for 60 seconds. In this regard, the measured maximum resistance value (cP) is regarded as viscosity, and the higher the viscosity value (cP), the harder and more sticky the physical properties, and the lower the fluidity.

As a result, when stored at room temperature and refrigerated temperature, the viscosity increased proportionally with the content of cocoa butter (fat), indicating that when the content of cocoa butter is higher, the thicker and harder the physical properties, the higher the stickiness, and The lower the fluidity. Compared with syrup containing no allulose (Comparative Examples 1 to 5), the syrup containing alloxan sugar (Experimental Examples 1 to 10) showed a low viscosity, indicating fluidity improvement. The ketose content is proportionally more effective. In particular, when stored at a refrigerated temperature, the initial viscosity (week 0) of Experimental Examples 1 to 10 is similar to Comparative Examples 1 to 5, but in proportion to the content of allulose, the viscosity tends to decrease with time, indicating chocolate The fluidity of the sauce can be improved by adding allulose.

Specifically, Comparative Examples 1 to 5 without alloxanose showed an initial viscosity of 2,000 cP to 2,672 cP at room temperature, but the viscosity rapidly increased to 2,564 cP to 3,704 cP 4 weeks after storage. In contrast, Experimental Examples 1 to 5 including 12.5 parts by weight of allulose and Experimental Examples 6 to 10 including 25.0 parts by weight of alloxan showed initial viscosities of 1,536 cP to 2,808 cP and 1,528 cP to 2,980 cP, respectively. , Compared to Comparative Examples 1 to 5, indicating that the fat content greatly affects the initial viscosity. Its viscosity at 4 weeks after storage was 2,212 cP to 3,620 cP and 1,988 cP to 3,468 cP, indicating that the addition of allulose can reduce the viscosity of the chocolate sauce.

These results also suggest the possibility of improving product quality from the viewpoint of fat content of chocolate sauce.

In particular, Comparative Example 1 having a fat content of 1.2% to 1.4% showed a viscosity of 2,100 cP. Among chocolate pastes with similar viscosity, chocolate pastes containing 12.5 parts by weight of allulose showed similar properties of 2,080 cP viscosity, even if the fat content was increased to 1.7% to 1.9%. A chocolate spread containing 25.0 parts by weight of allulose showed similar properties of 2,132cP viscosity, even if the fat content increased from 2.2% to 2.4%.

In summary, the above results show that when alloxanose is added in a predetermined amount, the viscosity of the chocolate sauce becomes lower than that of the existing chocolate sauce. Therefore, the chocolate sauce is quite soft and has improved fluidity, thereby improving ease of use. Furthermore, although a larger amount of cocoa butter is used, similar physical properties can be obtained, thus providing products with more excellent quality.

In this manual, detailed descriptions that can be fully understood and inferred by those skilled in the art are deleted. In addition to the specific embodiments described herein, more various modifications may be made without departing from its technical essence or main features. Therefore, those skilled in the art will understand that the present invention can be implemented in different ways from those specifically described and exemplified herein.

Invention effect

The composition for preparing chocolate sauce of the present disclosure may include allulose, which is a natural sweetener and thus has excellent properties such as improvement in spreadability and prevention of solidification.

Claims (15)

A composition for preparing chocolate sauce, the composition comprising alloxan and cocoa processed products, wherein the fat content of the cocoa processed product is 1 to 5 parts by weight based on the total weight of 100 parts by weight of the composition Copies. The composition as described in item 1 of the patent application scope, wherein the content of the allulose is 0.1 to 70 parts by weight based on 100 parts by weight of the total weight of the composition. The composition as described in item 1 of the patent application scope, wherein the alloxan and cocoa processed products are included in a weight ratio of 1:0.1 to 1:1.2. The composition as described in item 1 of the patent application scope, wherein the cocoa processed product includes cocoa powder, cocoa paste, cocoa butter, or a combination thereof. The composition as described in item 4 of the patent application scope, wherein the content of the cocoa powder is 5 to 40 parts by weight based on 100 parts by weight of the total weight of the composition. The composition as described in item 4 of the patent application scope, wherein the content of the cocoa paste is 0.1 to 10 parts by weight based on 100 parts by weight of the total weight of the composition. The composition as described in item 4 of the patent application scope, wherein the content of the cocoa butter is 0.1 to 10 parts by weight based on 100 parts by weight of the total weight of the composition. The composition described in item 1 of the scope of the patent application further contains sucrose. The composition as described in item 8 of the patent application, based on the total weight of 100 parts by weight of the composition, contains 30 to 80 parts by weight of sucrose and allulose. The composition as described in item 8 of the patent application scope includes sucrose and allulose in a weight ratio of 1:0.1 to 1:10. The composition as described in item 1 of the scope of patent application The composition of loxulose for preparing chocolate sauce has one or more of the effects of reducing the hardness of the chocolate sauce, reducing its viscosity, increasing its fluidity, and inhibiting its solidification. The composition described in item 1 of the patent application scope further includes fructose. A chocolate sauce comprising the composition for preparing a chocolate sauce according to any one of the patent application items 1 to 12. A method for preparing a chocolate sauce, the method includes the steps of heating and homogenizing the composition for preparing a chocolate sauce as described in any of items 1 to 12 of the patent application. A method for inhibiting the solidification of a chocolate sauce, the method comprising the steps of heating and homogenizing the composition for preparing a chocolate sauce as described in any one of the patent application items 1 to 12.

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