WO2015147601A1

WO2015147601A1 - Fermented chocolate composition exhibiting biological energy-activation and blood circulation-promotion effects, and preparation method therefor

Info

Publication number: WO2015147601A1
Application number: PCT/KR2015/003069
Authority: WO
Inventors: 장지은
Original assignee: 장지은
Priority date: 2014-03-28
Filing date: 2015-03-27
Publication date: 2015-10-01

Abstract

The present invention relates to a fermented chocolate composition exhibiting biological energy-activation and blood circulation-promotion effects and a preparation method therefor. When the fermented chocolate, according to the present invention, is consumed, an effect of better activating biological energy is exhibited, and thus the chocolate can be used for the purpose of health promotion and immunity enhancement. Furthermore, a therapeutic effect on a patient having a disease is more improved, a disease-preventive effect can be expected, and extravasated blood in the body is removed and blood circulation is promoted simultaneously.

Description

Fermented chocolate composition and its manufacturing method showing the effect of activating bioenergy and promoting blood circulation

The present invention relates to a fermented chocolate composition and a method of manufacturing the same that exhibits a bioenergy activating effect, when the fermented chocolate according to the present invention exhibits the effect of activating more bioenergy can be useful for health promotion, immunity enhancement purposes In addition, it can be expected to further improve the treatment effect of the diseased patients and prevent the disease.

The present invention also relates to a fermented chocolate composition having a function of removing blood and promoting blood circulation and a method for preparing the same, and by ingesting the fermented chocolate according to the present invention, it is possible to remove blood from the body and promote blood circulation.

In modern medicine, the technology to treat illness after illness is highly developed, but the technology that activates the body's energy is relatively weak and does not help prevent the disease. Therefore, as well as patients suffering from diseases, there is an urgent need for products that can be ingested in the form of food for the general public, which helps to increase the immune power through activating the energy of the living body to prevent diseases and live an active life.

Regarding the method of assisting or amplifying the conventional bioenergy circulation, Korean Utility Model No. 195471 regarding biofeedback device for maximizing bioenergy circulation, Korean Laid-Open Patent No. 2000-0019513 on bioenergy amplification method, and weak energy stimulation Korean Patent No. 907769 on a bioenergy activating device using the same, Korean Laid-Open Patent No. 2006-0038427 on clothing for enhancing human body bioenergy, Korean Utility Model No. 1993-0013156, etc. This exists.

However, no food has been reported that exhibits the effect of activating bioenergy.

Meanwhile, humans and animals supply necessary substances such as oxygen, nutrients, hormones, and enzymes to each organ and tissue of the body through blood circulation, and emit carbon dioxide and various wastes to maintain their life. Blood circulation is the circulation of blood through our blood vessels around the heart, which supplies oxygen to the tissues of the body, releases carbon dioxide, supplies nutrients, releases metabolites, and carries hormones from various endocrine glands. It is the process of controlling the function of specific organs and other functions such as pathogen control, body temperature control, osmotic pressure control, and moisture control.

In general, blood circulation disorder is a disease in which the blood pumped from the heart returns to the heart through arteries, capillaries, and veins, and these blood vessels are blocked or not easily circulated.

In particular, blood from the heart decreases in blood pressure toward the distal end of the body. As aging progresses, the blood vessel walls become narrower and blood vessels narrow and blood circulation does not work smoothly, resulting in diseases such as stroke and coronary artery disease. May cause.

In the past, these diseases due to blood circulation disorders were often caused by aging or genetic factors. However, blood circulation disorder caused by fat and foreign substances accumulating on the walls of blood vessels due to poor eating habits, stress, and lack of exercise due to the westernization of modern society, narrowing blood vessels and reducing the elasticity of blood vessels, create various diseases and symptoms in various age groups. I'm paying.

For example, such a blood circulation disorder may include vascular related diseases such as atherosclerosis, high blood pressure, heart disease, and diabetic complications, as well as menopausal symptoms, numbness of the hands and feet, tinnitus, headache, dizziness, chronic fatigue, muscle clumping or coughing. It is also associated with symptoms such as memory loss, difficulty concentrating, and depression, and can cause a variety of complications.

Therefore, many studies and efforts have been continuously made to prevent or improve such disorders of blood circulation. Until now, various kinds of medicines, health supplements, medical devices, exercise equipments, etc. have been used, but they are still insufficient to solve fundamental problems. Therefore, prevention is more important than cure.

Conventional techniques for the improvement of blood circulation disorders include extracts such as thorny scabies, tofu, etc., compositions containing vitamin E and ginkgo biloba extracts (Patent No. 2001-0019396), refined fish oil, pollen extract powder, garlic oil, soybean oil, lecithin, etc. Health supplements having a blood-containing function containing the blood (public patent No. 2003-0089537), and various health products such as bracelets, necklaces, beds, clothing, etc. using far infrared rays and anions emitted from magnets, jade, tourmaline, etc. . However, the disadvantage is that there are not many objective indicators or methods for verifying the efficacy.

Hyperlipidemia and hypertriglyceridemia in which blood cholesterol levels rise above a certain level may lead to deterioration of blood flow, elevated blood pressure, and impaired blood circulation in blood vessels due to an increase in blood viscosity and atherosclerosis. As for the reduction of blood cholesterol level and the improvement of blood circulation, various researches on functional food materials have been mainly conducted, and the food extracts include dietary fiber, vegetable extracts such as traditional herbal medicines, refined fish oil containing EPA and DHA of omega-3 series, essential fatty acid persimmon Research on marinoleic acid has been mainly conducted, and there is a growing interest in seaweed-derived antihyperlipidemic activity and blood flow promoting substances.

Chocolate is a confectionary hardened by adding milk, butter, sugar, spices, etc. to cocoa. Chocolate can be freely processed so that various components other than cocoa can be mixed, and the variety thereof is varied.

The present inventors have studied to develop a chocolate that can improve blood circulation without adding any organic substances such as drugs or dietary supplements, and as a result of aging fermentation using dark cacao enzyme and liquid lacquer in the chocolate manufacturing process, The present invention was completed by confirming that chocolate can be provided to improve blood circulation.

The present invention exhibits the effect of activating more biological energy (biological energy) can be usefully used for the purpose of health promotion, immunity enhancement, and further can improve the therapeutic effect and prevent disease of the diseased patients It is an object to provide a fermented chocolate composition and a method for producing the same.

It is another object of the present invention to provide a fermented chocolate composition and a method for preparing the same which are effective for removing blood and improving blood circulation.

The present invention solves the above problems by providing a fermented chocolate composition exhibiting a bioenergy activating effect containing a cacao paste and a dark cacao enzyme.

In the present invention also (a) melting and stirring cacao paste; And (b) solved the above problems by providing a method of producing a fermented chocolate composition exhibiting a bioenergy activation effect, comprising the step of mixing and ripening the cacao paste and dark cacao enzyme obtained in step (a).

The present invention (a) melting and stirring the cacao paste; (b) blending 1 to 10 parts by weight of dark cacao enzyme and 1 to 20 parts by weight of liquid lacquer with 50 to 80 parts by weight of cacao paste obtained in step (a); And (c) to solve the above problems by providing a method for producing a fermentation chocolate composition for promoting blood circulation, comprising the step of aging the blend obtained in step (b) at 1 to 10 ℃.

The present invention is also prepared in step (b), 60 to 75 parts by weight of cacao paste 2 to 5 parts by weight of dark cacao enzyme and 5 to 10 parts by weight of liquid lacquer, the production of fermentation chocolate composition for promoting blood circulation The problem has been solved by providing a method.

The present invention also solved the above problem by providing a method of producing a fermentation chocolate composition for promoting blood circulation, characterized in that in step (c), aged at 2 to 8 ℃ for at least 12 hours.

The present invention also solved the above problems by providing a method for producing a fermentation chocolate composition for promoting blood circulation, further comprising the step (c), (d) secondary aging at room temperature.

The present invention also solved the above problems by providing a fermentation chocolate composition for promoting blood circulation prepared by the above method.

Ingestion of fermented chocolate according to the present invention exhibits the effect of activating more bio-energy, can be useful for health promotion and immunity enhancement purposes, and further improve the therapeutic effect of patients with disease and prevent disease You can expect.

In addition, the fermented chocolate prepared according to the manufacturing method of the present invention not only exhibits the effect of removing the blood, but also promotes blood circulation, and may help to maintain a healthy life through the intake of favorite foods such as chocolate, more Furthermore, it can help prevent and treat diseases related to blood circulation disorders such as high blood pressure, diabetes and obesity.

1 is a photograph measuring the changes in bioenergy before and after ingesting the fermented chocolate according to the present invention.

Figure 2 shows the manufacturing process of the fermentation chocolate for promoting blood circulation in accordance with the present invention.

The present invention relates to a fermentation chocolate composition and a method for producing the same, which shows the effect of activating the bioenergetic energy and blood circulation, and ingesting the fermented chocolate according to the present invention exhibits an effect of activating the bioenergy more for health promotion and immunity enhancement purposes. It can be usefully used, and furthermore, it can be expected to further improve the treatment effect of patients with disease and prevent disease, and to promote healthy life through the intake of favorite food such as chocolate, which shows the effect of removing blood and promoting blood circulation. It can help to maintain and further help in the prevention and treatment of diseases related to blood circulation disorders such as hypertension, diabetes, obesity.

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

The present invention relates to a fermented chocolate composition exhibiting a bioenergy activating effect containing cacao paste and dark cacao enzyme.

In another aspect according to the invention, (a) melting and stirring the cacao paste; And (b) mixing and aging the cacao paste and the dark cacao enzyme obtained in step (a) to provide a fermentation chocolate composition exhibiting a bioenergy activating effect.

The present invention relates to a fermented chocolate composition having a function of removing blood and promoting blood circulation and a method for preparing the same, and by ingesting the fermented chocolate according to the present invention, it is possible to remove blood from the body and promote blood circulation.

The present invention also comprises the steps of melting and stirring (a1) cacao paste; (b1) combining 1 to 10 parts by weight of dark cacao enzyme and 1 to 20 parts by weight of liquid lacquer in 50 to 80 parts by weight of cacao paste obtained in step (a1); And (c1) provides a method of producing a fermentation chocolate composition for promoting blood circulation, comprising the step of aging the blend obtained in step (b1) at 1 to 10 ℃.

In one embodiment according to the present invention, the dark cacao enzyme refers to an enzyme described in a prior patent (see Korean Patent No. 1,303,459) by the inventor of the present invention, and a specific manufacturing process is as follows:

1 liter of purified water was inoculated with 5% by weight of yeast extracted from liquor, and primary cultures were prepared by incubating for 48 hours in an environment of 37 ° C. and 120% humidity.

Nuruk bacteria boil boiled rice with gourd rice and mix it together with leaven and make a lump. Wrap the clumps of rice in a Bebojagi and turn over once every two days and leave to ferment for 4-7 days at 37 ℃. Fermented leaven is used after grinding. The yeast produced is saccharified for 72 hours at 60 ° C. by adding 4 liters of water to 1 kg of yeast before use. 0.2 wt% of saccharified Nuruk was added to the primary seed and incubated at 37 ° C. for 48 hours to prepare a second seed. During the incubation period, the pH is checked using pH paper, and the pH is maintained at 5 to 6 by adding 2 wt% of soaked salt. Subsequently, 10% by weight of rice flour is added to the secondary seed, followed by incubation at 37 ° C for 48 hours. Next, 0.1% by weight of acetic acid bacteria is added to the grain fermented product and fermented at 25 ° C. for 72 hours. Acetic acid bacteria are prepared by natural fermentation in addition to red vegetable juice containing bokbunja. Red vegetable juice is prepared by grinding red vegetables into raw juice and extruding, mixing 50 g of bokbunja with 100 ml of red vegetable juice and then naturally fermenting at 30 ° C. for 5 days. The acetic acid bacteria are used to extract the acetic acid bacteria three times with burlap porcelain. As such, it is possible to produce grain fermented products using yeast, yeast and acetic acid bacteria, which is referred to herein as dark cacao enzyme.

In one embodiment according to the invention, characterized in that in the step (b1) 80 to 99 parts by weight of cacao paste and 1 to 20 parts by weight of dark cacao enzyme, specifically, 90 to 98 parts by weight of cacao paste and dark cacao enzyme 2 to 10 parts by weight may be mixed, and more specifically, 93 to 97 parts by weight of cacao paste and 3 to 7 parts by weight of dark cacao enzyme may be mixed, and more specifically, about 97 parts by weight of cacao paste and about 3 parts of dark cacao enzyme. It can be prepared by mixing parts by weight.

In one embodiment according to the invention, the blending paste mixed with cacao paste and dark cacao enzyme in the step (b1) can be aged at 1 to 10 ℃, specifically aged at 2 to 8 ℃ for at least 12 hours More specifically, it may be aged at about 5 ° C for at least 12 hours.

In one aspect according to the present invention, after the step (b1), (c1) after the step of forming the aged blending paste may be further subjected to the second step, wherein the aged blending paste is specifically 15 to 35 It can be aged at 1 ° C. or more, and more specifically, at 20 to 25 ° C., at least 1 day, 2 days or more, 3 days or more, 4 days or more, 5 days or more, 6 days or more, 7 days or more, 2 weeks or more. It can be aged for at least 3 weeks and at least 4 weeks.

In one aspect according to the present invention, the fermented chocolate composition according to the present invention contains a large amount of polyphenols. Polyphenols are compounds which have two or more hydroxyl groups, and are known to exhibit antioxidant function.

In one aspect according to the invention, a fermentation chocolate product prepared using the fermentation chocolate composition according to the invention is provided. The fermented chocolate composition according to the present invention may comprise additional ingredients such as cocoa butter and other natural fresh creams, other red ginseng, bokbunja, ranch aged cheese, etc. for formulation into chocolate products. Such products include, but are not limited to, milk chocolate products, dark chocolate products, chocolate flavored products, chocolate confectionery, beverages, chocolate beverages, chocolate flavored beverages, dairy products, yogurt, dietary supplements, chocolate coated products, low fat chocolate products or unsweetened cocoa products. It is not limited.

Hereinafter, the present invention will be described in more detail through examples, comparative examples, and experimental examples according to the present invention, but the scope of the present invention is not limited to the following examples.

제조예 1. 다크카카오효소의 제조Preparation Example 1 Preparation of Dark Cacao Enzyme

Nuruk bacteria used in the present invention were prepared as follows. Boil the soaked rice with Godu rice and mix it with leaven and make a lump. The wads of rice wrapped in a Bebojagi wrapped upside down once every two days and left to ferment for 4-7 days at 37 ℃. Fermented leaven was used by grinding. The prepared Nuruk was saccharified for 72 hours at 60 ° C. by adding 4 liters of water to 1 kg of Nuruk. 0.2 wt% of glycated yeast was added to the primary seed, followed by incubation at 37 ° C. for 48 hours to prepare a second seed.

During the incubation period, pH was checked using pH paper, and the pH was maintained at 5 to 6 by adding 2% by weight of soaked salt.

Subsequently, 10% by weight of rice flour was added to the secondary seed, followed by incubation at 37 ° C. for 48 hours.

Subsequently, 0.1% by weight of acetic acid bacteria was added to the grain fermented product and fermented at 25 ° C. for 72 hours. Acetic acid bacteria were prepared by natural fermentation in addition to red vegetable juice containing bokbunja. Red vegetable juice was prepared by grinding the red vegetable raw raw juice and extruded, mixed 50 g of bokbunja in 100 ml of red vegetable juice and then naturally fermented at 30 ℃ for 5 days. The acetic acid bacteria were used to extract the acetic acid bacteria three times with burlap porcelain.

제조예 2. 발효 초콜릿 조성물의 제조Preparation Example 2 Preparation of Fermented Chocolate Composition

The cacao paste was dissolved and sufficiently stirred. 97 g of the stirred cacao paste and 3 g of the dark cacao enzyme prepared in Preparation Example 1 were mixed and blended. The resulting blending paste was first aged at 5 ° C. for 12 hours. After molding it into a mold and fermented chocolate was prepared through a secondary aging process for 3 days at room temperature.

제조예 3. 발효 초콜릿 조성물을 이용한 초콜릿의 제조Preparation Example 3 Preparation of Chocolate Using Fermented Chocolate Composition

The fermented chocolate composition, chocolate (manufactured by Callebaut), and cocoa cream prepared in Preparation Example 2 were mixed at 25 wt%, 55 wt% and 20 wt%, respectively, mixed at 45 ° C, cooled, and cooled at 6 ° C for 72 hours. Fermented during to prepare a fermented chocolate.

제조예 4. 혈액순환 촉진용 발효 초콜릿의 제조Preparation Example 4 Preparation of Fermented Chocolate for Promoting Blood Circulation

Cacao paste was dissolved and stirred. The blended cacao paste was mixed with dark cacao enzyme and liquid lacquer (Wonju lacquer, Wonju lacquer food) in the mixing ratio of Table 1 to prepare a blending paste. The blending paste was first aged at 5 ° C. for 12 hours. After molding it into a mold and fermented chocolate was prepared through a secondary aging process for 3 days at room temperature. (Unit g)

Table 1

	Cacao paste	Dark Cacao Enzyme	Liquid lacquer	Natural fresh cream
Example 1	73	2	5	20
Example 2	70	3	7	20
Example 3	67	4	9	20
Example 4	63	5	10	22
Example 5	73	2	5	20
Example 6	70	3	7	20
Example 7	67	4	9	20
Example 8	63	5	10	22
Example 9	69	3	6	22
Example 10	70	3	6	21

비교예 1. 초콜릿의 제조Comparative Example 1. Preparation of Chocolate

Prepared as shown in Example 1, but fermented chocolate was prepared without the addition of dark cacao enzyme and liquid lacquer.

비교예 2. 초콜릿의 제조Comparative Example 2. Preparation of Chocolate

Prepared as shown in Example 1, but fermented chocolate was prepared without the addition of liquid lacquer.

비교예 3. 초콜릿의 제조Comparative Example 3. Preparation of Chocolate

Prepared as shown in Example 1, but fermented chocolate was prepared without the addition of dark cacao enzyme.

실험예 1. 생체에너지 변화 측정시험Experimental Example 1. Measurement test of bioenergy change

The change in bioenergy before and after ingesting the fermented chocolate according to the present invention was measured using a bioenergy measuring machine. The result is as shown in FIG. Here, the aura was measured, and the aura refers to the bioenergy field of living things such as humans, animals, and plants. Auras are shown in various color combinations, and each color of the aura, such as red, orange, yellow, green, blue, indigo, violet, and white, has its own unique information. (In this case, the experiment was conducted by Prof. Young-Jak Lee's research team at Jangshin University.

The left side of Figure 1 was taken before the fermented chocolate intake, the aura measurement showed that the energy color is divided in half and not well connected to each other. The right side of Figure 1 is taken after the fermented chocolate intake, the aura measurement resulted in a smooth energy connection and was found to change to an excellent aspect aura form.

실험예 2. 말초 모세 혈관의 혈류 관찰Experimental Example 2 Observation of Blood Flow in Peripheral Capillaries

In order to find out whether the fermented chocolate according to the present invention is effective in improving blood circulation, the following experiment was performed.

The blood circulation of the ring finger capillaries was observed after ingesting the fermented chocolate of Comparative Examples 1 to 3 and Example 1 according to the present invention using a portable peripheral capillary observation microscope (Japan Huru Co., Ltd.). As a result, the blood circulation progressed rapidly after about 30 minutes after ingesting the fermented chocolate of Example 1 according to the present invention, and it was confirmed that there is a marked difference in comparison with the intake of Comparative Examples 1 to 3.

실험예 3. 관능평가Experimental Example 3. Sensory Evaluation

Sensuality of the four items, taste, aroma, texture (including feeling in the mouth) and overall preference after ingesting the fermented chocolates of Examples 1, Comparative Examples 1, 2, and 3 for each 50 adults. Evaluation was performed. The evaluation items were divided into very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad (1 points), and the average value was derived. The experimental results are shown in Table 2 below:

TABLE 2

	flavor	incense	Texture	Symbol
Example 1	4.2	4.6	4.8	4.5
Comparative Example 1	3.5	3.7	4.0	3.8
Comparative Example 2	3.8	3.9	4.1	4.0
Comparative Example 3	3.1	2.9	3.4	3.2

From the results of Table 2, it can be seen that the chocolate fermented using the dark cacao enzyme and liquid lacquer exhibited excellent effects compared to Comparative Examples 1 to 3 in terms of taste, aroma, texture and overall preference.

Ingestion of fermented chocolate according to the present invention exhibits the effect of activating more bio-energy, can be useful for health promotion and immunity enhancement purposes, and further improve the therapeutic effect of patients with disease and prevent disease It can be expected, and also the fermented chocolate prepared according to the manufacturing method of the present invention not only exhibits the effect of removing blood blood, but also promotes blood circulation, and helps maintain a healthy life through the intake of favorite foods such as chocolate. It may be used, and furthermore, it may be useful in the prevention and treatment of diseases related to blood circulation disorders such as hypertension, diabetes, obesity, etc. and is very useful in the industry.

Claims

A fermentation chocolate composition which shows the bioenergy activation effect containing a cacao paste and dark cacao enzyme.
(a) melting and stirring the cacao paste; And

(b) mixing the cacao paste and the dark cacao enzyme obtained in step (a) and aging.
(a1) melting and stirring the cacao paste;

(b1) combining 1 to 10 parts by weight of dark cacao enzyme and 1 to 20 parts by weight of liquid lacquer in 50 to 80 parts by weight of cacao paste obtained in step (a1); And

(c1) a method of producing a fermentation chocolate composition for promoting blood circulation, comprising the step of aging the blend obtained in step (b1) at 1 to 10 ℃.
The method of claim 3,

In step (b1), 60 to 75 parts by weight of cacao paste, 2 to 5 parts by weight of dark cacao enzyme and 5 to 10 parts by weight of liquid lacquer, characterized in that the blood circulation promoting fermentation chocolate composition manufacturing method.
The method of claim 3,

In step (c1), it is characterized in that aged for 12 hours or more at 2 to 8 ℃, blood circulation promoting method for producing a chocolate composition for promotion.
The method of claim 3,

After step (c1), (d1) further comprises the step of secondary aging at room temperature, blood circulation promotion method for producing a fermented chocolate composition.
A fermentation chocolate composition for promoting blood circulation prepared by the method of any one of claims 3 to 6.