Method for manufacturing camellia chocolate and camellia chocolate manufactured thereby

Abstract

In the present invention, during a process of refining a camellia mixture into a fine camellia mixture using a refiner, the average particle size of the fine camellia mixture is controlled so as to be 10-25 μm, inclusive, resulting in a stronger aroma, an excellent chocolate texture, and improved mixing, thus providing uniformity in terms of the overall taste.

Description

Camellia chocolate manufacturing method and camellia chocolate manufactured thereby

[0001] The present invention relates to a method for manufacturing camellia chocolate and camellia chocolate manufactured thereby.

[0002] Camellia japonica L. is a broad-leaved evergreen tree belonging to the genus Camellia in the family Theaceae. It is mainly used as an ornamental tree and as a horticultural resource. Its seeds contain high-quality fat and have been traditionally used as a raw material for cooking oil and cosmetic oil, and its stems have been used as a raw material for high-quality charcoal.

[0003] Camellia flowers were also used to make pancakes in temples, and the dried petals were prescribed for symptoms such as hemoptysis and for their diuretic effect.

[0004] Camellia has been used for various purposes since ancient times, and has recently been developed into functional teas, cosmetic raw materials, and oils. However, up until now, only the leaves and seeds have been used, and there has been almost no research on the component analysis or physiological activity of the remaining parts. Cosmetics and food ingredients using camellia are being developed, but the scope of their application is narrow.

[0005] Camellia flowers are highly resistant to sea breezes and saltwater, so they thrive in coastal areas like Gochang, Haenam, Wando, Gangjin, Yeosu, Gwangyang, Geoje, Daecheongdo, the southern coast, and Jeju Island. While numerous varieties of camellia exist worldwide, Jeju camellias, grown in the sea breeze, boast exceptionally beautiful, vibrant colors, and a deeply fragrant aroma.

[0006] Camellia japonica is an evergreen broadleaf tree belonging to the theaceae family. Most trees reach about 7 meters in height, though some are said to reach up to 20 meters. The thick leaves have a glossy surface, while the light green undersides are matte. The leaf margins are serrated, giving them a wavy appearance. The flowers bloom without peduncles at the tips of branches or in the axils of leaves.

[0007] Most camellias bloom with five petals, but occasionally, they bloom with seven. The fruit is a small green droplet the size of a chestnut, then ripens to brown and splits into three. Inside, seeds, resembling slightly larger pine nuts, form. Camellia flowers bloom from mid-winter, starting in November, and wither. Camellia flowers reach full bloom around mid-March and last until April. Camellia flowers are deep red, and the broad leaves are deep green, so when they bloom, the two colors blend beautifully. Moreover, when late white snow falls while camellia flowers are in bloom, the harmonious, calming, and elegant beauty is further enhanced. Camellia flowers are fully bloomed when their petals are half-open. When the flower withers, the five petals and stamens remain together, retaining their vibrant colors, falling gently without scattering. Camellia grows wild in Japan and China, but Jeju camellia flowers begin to bloom in October due to the warm climate and sea breeze of Jeju Island. The dark green, thick, leathery leaves grow in groups on small branches, and are glossy enough to shine all year round. The flowers are bright and vivid in color and have a deep fragrance.

[0008] Meanwhile, camellia flowers have beautiful colors and excellent fragrance, so they are used for ornamental purposes, and there are patents for extracting the fragrance components and using them as perfume (Korean Patent Publication No. 1020080025955), and some for making tea (Korean Patent Publication No. 1020090050931).

[0009] Traditionally, fruit or vegetable extracts have been added to sweets or candies to impart the taste and aroma of fruits or vegetables, or artificial food additives have been used to impart the color, taste, and aroma of fruits or vegetables.

[0010] However, due to the potential harm of these artificial additives to the human body, there have been attempts to utilize the fruits and vegetables themselves as ingredients in confectionery. Accordingly, camellia flowers have potential applications in edible products such as oils, beverages, and chocolate, in addition to their use in perfumes and edible teas. However, these applications are still limited, and research is needed to develop products that offer differentiated flavors and nutrition, as well as manufacturing methods for such products.

[0011] An object of the present invention is to provide a method for producing camellia chocolate, comprising the steps of: drying a camellia extract to form a camellia extract; mixing cocoa butter, sugar, powdered milk, and the camellia extract to form a camellia mixture; refining the camellia mixture into a fine camellia mixture through a refiner; conching the fine camellia mixture in a conche for 6 to 12 hours at a temperature of 60°C to 70°C; tempering the conched fine camellia mixture by stirring it at a temperature of 20°C to 40°C; and solidifying the tempered fine camellia mixture by cooling it. In the refining step, the refined fine camellia mixture has an average particle size of 10 μm or more and 25 μm or less.

[0012] In particular, in the process of refining the camellia mixture as described above into a fine camellia mixture through a refiner, the average particle size of the fine camellia mixture is adjusted to be 10 μm or more and 25 μm or less, so that it has the characteristics of a stronger fragrance, an excellent chocolate texture, and better mixing, thereby exhibiting uniformity of the overall taste.

[0013] However, the technical problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

[0014] One embodiment of the present invention provides a method for producing camellia chocolate, comprising the steps of: drying a camellia extract to form a camellia extract; mixing cocoa butter, sugar, powdered milk, and the camellia extract to form a camellia mixture; refining the camellia mixture into a fine camellia mixture through a refiner; conching the fine camellia mixture in a conche for 6 to 12 hours at a temperature of 60°C to 70°C; tempering the conched fine camellia mixture by stirring it at a temperature of 20°C to 40°C; and cooling the tempered fine camellia mixture to solidify it; wherein the refined fine camellia mixture in the refining step has an average particle size of 10 μm or more and 25 μm or less.

[0015] In one embodiment of the present invention, a method for producing camellia chocolate is provided, wherein the method comprises forming a camellia mixture by mixing the cocoa butter, sugar, powdered milk, and the camellia extract, and comprising 30 to 40 parts by weight of cocoa butter, 35 to 45 parts by weight of sugar, 15 to 25 parts by weight of powdered milk, and 1 to 15 parts by weight of the camellia extract, based on 100 parts by weight of the camellia mixture.

[0016] In one embodiment of the present invention, a method for producing camellia chocolate is provided, wherein in the step of refining the camellia mixture into a fine camellia mixture through a refiner, the refiner rpm is 100 rpm to 200 rpm, and the refining time is 60 seconds to 80 seconds.

[0017] In one embodiment of the present invention, a method for producing camellia chocolate is provided, wherein the step of cooling and solidifying the tempered fine camellia mixture comprises cooling at a temperature of 5°C to 15°C for 20 to 30 minutes.

[0018] In one embodiment of the present invention, a method for producing camellia chocolate is provided, which further includes a step of pouring the conched fine camellia mixture into a mold and molding it after the tempering step.

[0019] In one embodiment of the present invention, a method for producing camellia chocolate is provided, wherein the camellia mixture further includes at least one selected from the group consisting of an emulsifier, a flavoring agent, and a coloring agent.

[0020] In one embodiment of the present invention, the step of forming a camellia extract by drying the camellia extract includes a step of forming a camellia extract through a process of freeze-drying or spray-drying the obtained camellia extract by hot-water extracting camellia flowers, camellia leaves, and camellia stems at 75±5°C for 1 to 3 hours, thereby providing a method for producing camellia chocolate.

[0021] In one embodiment of the present invention, a method for producing camellia chocolate is provided in which the weight ratio of camellia flower:camellia leaf:camellia stem satisfies 1:0.5 to 0.8:0.3 to 0.4.

[0022] One embodiment of the present application is to provide camellia chocolate manufactured according to the above-described method for manufacturing camellia chocolate.

[0023] The present invention features a method for producing camellia chocolate.

[0024] As can be seen through the present invention, the camellia chocolate manufactured through the method of the present invention has excellent functionality, i.e., antioxidants, polyphenols, etc., and the fine camellia mixture manufactured through the method of the present invention has excellent solubility, stronger aroma, superior chocolate texture, and better mixing compared to the mixture obtained through the existing method, resulting in excellent overall taste uniformity. In addition, the sensory test results also showed that the chocolate manufactured by the comparative example had an overall softer and more refined taste, and the aroma was evaluated to have a more refined aroma, etc., which were significantly superior, and it also had excellent characteristics in terms of overall preference.

[0025] Hereinafter, the present invention will be described in detail with examples to aid understanding. However, the following examples are merely illustrative of the present invention and are not intended to limit its scope. These examples are provided to more fully explain the present invention to those of ordinary skill in the art. The present invention is not limited to the examples presented herein and may be embodied in other forms.

[0026] The extract in this specification follows the dictionary definition and can mean a liquid substance extracted from a specific substance or state. That is, the term "extracted substance" or "extract" in the present invention includes the extract obtained by extraction treatment, i.e., a diluted or concentrated extract, liquid water obtained by liquefying the extract, a controlled or purified product of the extract, or a mixture thereof, and all formulations that can be formed using the extract.

[0027] The term "concentrate" in this specification follows the dictionary definition and may refer to a liquid substance whose moisture or solvent content has been reduced through evaporation or other processing, and may be used in the same sense as "liquid."

[0028] The extract in this specification follows the dictionary definition and is obtained by concentrating a specific component in an extract liquid, separating a specific active component with a suitable solvent, completely or mostly evaporating the solvent, and adjusting the remaining lump or powder according to the standard. In this specification, the extract may be used to mean all three forms, namely, semi-fluid or syrup-like, pill-like or solid, and dried powder.

[0029] In the present invention, the extract is liquefied by drying the extract. The drying of the extract can be carried out by a known method so long as the useful components of the collected natural material are not destroyed. For example, the drying can be carried out by a natural drying method in a shaded area. In addition, the crushing or pulverizing can be carried out by crushing or pulverizing to a degree that the useful components of the plant can be sufficiently extracted during the subsequent extraction process. The drying and crushing or pulverizing processes can be carried out in reverse order or repeated as needed.

[0030] In the extraction of the present invention, the extraction method is not particularly limited, and extraction can be performed according to a method commonly used in the relevant technical field. Non-limiting examples of the extraction method include hot water extraction, ultrasonic extraction, filtration, and reflux extraction, and these may be performed alone or in combination of two or more methods.

[0031] In particular, the type of extraction solvent used to extract the material in the present invention is not particularly limited, and any solvent known in the art can be used.

[0032] According to one embodiment of the present specification, the extraction solvent may be any one selected from the group consisting of water, C1-C4 alcohol, n-hexane, ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene, and mixed solvents thereof.

[0033] The present application provides a method for producing camellia chocolate, comprising the steps of: forming a camellia extract by drying a camellia extract; forming a camellia mixture by mixing cocoa butter, sugar, powdered milk, and the camellia extract; refining the camellia mixture into a fine camellia mixture through a refiner; conching the fine camellia mixture in a conche for 6 to 12 hours at a temperature of 60°C to 70°C; tempering the conched fine camellia mixture by stirring it at a temperature of 20°C to 40°C; and solidifying the tempered fine camellia mixture by cooling it. The present application provides a method for producing camellia chocolate, wherein the refined fine camellia mixture in the refining step has an average particle size of 10 μm or more and 25 μm or less.

[0034] Below, each step is explained in more detail.

[0035] The present application includes a step of drying the extract to form a camellia extract.

[0036] In the present application, the step of forming a camellia extract by drying the camellia extract may include a step of forming a camellia extract by freeze-drying or spray-drying the obtained camellia extract by hot-water extracting camellia flowers, camellia leaves, and camellia stems at 75±5°C for 1 to 3 hours.

[0037] In the present application, the step of forming a camellia extract by drying the camellia extract may include a step of forming a camellia extract by freeze-drying or spray-drying the obtained camellia extract by hot water extracting camellia flowers, camellia leaves, and camellia stems at 75±5°C for 2.5 hours.

[0038] At this time, the camellia extract may be formed by first forming camellia oil by adding camellia powder or camellia extract to oil through solidification before freeze-drying or spray-drying, and then freeze-drying or spray-drying the camellia powder or camellia oil.

[0039] In the present application, a method for producing camellia chocolate is provided, wherein the weight ratio of camellia flower:camellia leaf:camellia stem satisfies 1:0.5~0.8:0.3~0.4.

[0040] In another embodiment, the weight ratio of camellia flower:camellia leaf:camellia stem may be 1:0.5 to 0.7:0.3 to 0.35, and most preferably, the weight ratio of camellia flower:camellia leaf:camellia stem may be 1:0.6:0.35.

[0041] As mentioned above, in the case of camellia tree, camellia flower, camellia leaf, and camellia stem are included, and camellia flower is generally used as an ingredient of food or perfume, but when camellia flower alone is used as an ingredient of chocolate, there is a problem that the chocolate itself becomes greasy due to the sweetness of camellia flower itself being included in addition to the sweetness of the chocolate itself. Therefore, the present applicant utilized camellia tree as a whole instead of using other synthetic chemical raw materials, and included camellia leaf and camellia stem in the weight portion mentioned above, and found that it is possible to control the excessive sweetness of chocolate and at the same time secure the scent of camellia more excellently.

[0042] In the present application, after the step of forming the camellia extract, a step of forming a camellia mixture by mixing cocoa butter, sugar, powdered milk, and the camellia extract may be included.

[0043] The step of forming a camellia mixture by mixing the sugar, powdered milk and camellia extract may generally mean a step of measuring and mixing.

[0044] At this time, a method for producing camellia chocolate is provided, which comprises 30 to 40 parts by weight of cocoa butter, 35 to 45 parts by weight of sugar, 15 to 25 parts by weight of powdered milk, and 1 to 15 parts by weight of the camellia extract, based on 100 parts by weight of the camellia mixture in the step of forming the camellia mixture by mixing the cocoa butter, sugar, powdered milk, and the camellia extract.

[0045] In another embodiment, the camellia mixture may contain 30 to 40 parts by weight of cocoa butter, preferably 33 to 37 parts by weight, and more preferably 35 parts by weight, based on 100 parts by weight of the camellia mixture.

[0046] In another embodiment, the camellia mixture may contain 35 to 45 parts by weight of sugar, preferably 37 to 43 parts by weight, and more preferably 40 parts by weight, based on 100 parts by weight of the camellia mixture.

[0047] In another embodiment, the camellia mixture may contain 15 to 25 parts by weight of powdered milk, preferably 17 to 23 parts by weight, and more preferably 20 parts by weight, based on 100 parts by weight of the camellia mixture.

[0048] In another embodiment, the camellia extract may be included in an amount of 1 to 15 parts by weight, preferably 2 to 10 parts by weight, more preferably 3 to 8 parts by weight, and specifically 4.7 parts by weight, based on 100 parts by weight of the camellia mixture.

[0049] The present application is characterized by satisfying the above composition and weight parts based on 100 weight parts of the camellia mixture as described above. By including the above-mentioned weighing and mixing process, the fragrance is stronger, the chocolate texture is superior, and the mixing is better, resulting in better overall taste uniformity. Accordingly, the sensory test results also showed an overall softer feeling and noble taste, and the fragrance also has the characteristic of a noble fragrance.

[0050] In the present application, the camellia mixture may further include one or more selected from the group consisting of an emulsifier, a flavoring agent, and a coloring agent, each for its own purpose.

[0051] At this time, based on 100 parts by weight of the camellia mixture, the emulsifier, flavoring agent, or coloring agent may each be included in an amount of 0.05 parts by weight or more and 1 part by weight or less, preferably 0.1 parts by weight or more and 0.5 parts by weight or less, and may each be included in an amount of 0.1 parts by weight.

[0052] After the above-mentioned weighing and mixing steps, a step of refining the camellia mixture into a fine camellia mixture through a refiner may be further included.

[0053] The most crucial process according to the present application is to refine a camellia mixture into a fine camellia mixture through a refiner, and the average particle size of the refined fine camellia mixture may be 10 μm or more and 25 μm or less.

[0054] More specifically, the average particle size of the refined fine camellia mixture may be 10 μm or more and 25 μm or less, preferably 15 μm or more and 25 μm or less, and even more preferably 20 μ.

[0055] In the case of the camellia mixture according to the present application, unlike the conventional one, the camellia mixture itself contains a camellia extract, and the camellia extract includes camellia flowers, camellia leaves, and camellia stems as described above.

[0056] When only camellia flowers are included, particle size is not relevant, but in the case of camellia leaves and stems, even if the extract is dried, the fine structure is included, giving it a tough characteristic unlike camellia flowers.

[0057] If the aforementioned refining process is not followed, the camellia extract will not be uniformly incorporated into the mixture during the aforementioned mixing process, causing lumps to form, resulting in a lack of uniformity in taste. Furthermore, the camellia leaves, camellia flowers, and camellia stems will not be uniformly mixed, resulting in a bitter or sweet chocolate flavor.

[0058] However, the main purpose of the present invention is to solve the above-mentioned problem by controlling the average particle size of the refined fine camellia mixture to the above range through a refining process in the manufacturing method according to the present application.

[0059] That is, as the average particle size above is satisfied, the solubility is excellent, the fragrance is stronger, the chocolate texture is excellent, and the mixing is better, so the overall taste uniformity is excellent. In addition, in the sensory test results, compared to the chocolate manufactured by the comparative example, the taste was overall softer and more refined, and the fragrance was evaluated to have a more refined fragrance, so it is greatly superior, and it also has excellent characteristics in terms of overall preference.

[0060] In the present application, a method for producing camellia chocolate is provided, wherein in the step of refining the camellia mixture into a fine camellia mixture through a refiner, the refiner rpm is 100 rpm to 200 rpm, and the refining time is 60 seconds to 80 seconds.

[0061] A method for manufacturing camellia chocolate is provided, wherein the refiner rpm in the step of refining the above camellia mixture into a fine camellia mixture through a refiner is 150 rpm, and the refining time is 70 seconds.

[0062] By adjusting the rpm and refining time of the refining machine as described above, the average particle size described above can be satisfied.

[0063] At this time, the average particle size may mean the average particle size based on the entire refined mixture, and may include an error of approximately ±1 μm.

[0064] In the present application, after the refining step, a step of conching the fine camellia mixture in a conche for 6 to 12 hours at a temperature of 60°C to 70°C may be further included.

[0065] The above conching step may refer to a caramelizing step.

[0066] In the present application, after the refining step, a step of conching the fine camellia mixture in a conche at a temperature of 60°C for 8 hours may be further included.

[0067] After the above conching step, a step of tempering the conched fine camellia mixture by stirring it at a temperature of 20°C to 40°C may be included.

[0068] In the present application, a step of tempering the conched fine camellia mixture by stirring at a temperature of 30°C may be included, and the time conditions are not critical. That is, tempering is achieved as long as the temperature range is satisfied, regardless of whether a long or short time is applied, and the fine camellia mixture can be uniformly formed through the tempering process.

[0069] A method for producing camellia chocolate is provided, which further includes a step of pouring the conched fine camellia mixture into a mold and molding it after the tempering step.

[0070] The above mold may mean a mold for forming a shape of camellia chocolate for sale, and the mold may be a general mold used in the art.

[0071] The present application further includes a step of cooling and solidifying the tempered fine camellia mixture, thereby producing camellia chocolate.

[0072] The step of cooling and solidifying the tempered fine camellia mixture provides a method for producing camellia chocolate, wherein the step comprises cooling the tempered fine camellia mixture at a temperature of 5°C to 15°C for 20 to 30 minutes.

[0073] Preferably, the method for producing camellia chocolate is provided, wherein the solidifying step is cooling at a temperature of 5°C for 30 minutes.

[0074] The present application can manufacture camellia chocolate using the above-described process. Through the above-described manufacturing process, camellia chocolate possesses the characteristics of being richly fragrant and delicious.

[0075] Below, for more specific explanation, examples will be given to provide a detailed explanation.

[0076] <Manufacturing Example>

[0077] <The Making of Camellia Chocolate>

[0078] <Example 1>

[0079] The manufacturing method of camellia chocolate is based on camellia extract and involves the processes of weighing, mixing, refining, conching, tempering, forming, and cooling.

[0080] First, camellia flower:camellia leaf:camellia stem from camellia tree (50g:30g:17.5g) was extracted with hot water at 75±5℃ for 2 hours to form camellia extract. After that, oil was added to the camellia extract to form camellia oil, and camellia extract was formed by freeze-drying at a temperature of -10℃.

[0081] Afterwards, 350g of cocoa butter, 400g of sugar, 200g of powdered milk, and 47-50g of the above camellia extract were added, and 1g each of emulsifier, flavoring agent, and coloring agent were weighed, and the weighed raw materials were put into a mixer and mixed.

[0082] The mixed camellia mixture was finely ground into fine particles through a refiner, at which time the rpm of the refiner was set to 150 rpm and the refining time was set to 70 seconds. Thereafter, the fine camellia mixture was filtered once more through a sieve of about 18 to 21 μm, thereby forming a fine camellia mixture with an average particle size of 20 μm.

[0083] After this, the refined material was conched (caramelized) in a conche at 60℃ for 8 hours, and the conched material was stirred at 30℃ to uniformly temper the particles of the material. After this, it was poured into a mold with a certain shape to create the shape of chocolate, and cooled at 5℃ for 30 minutes to produce camellia chocolate.

[0084] <Comparative Example 1>

[0085] A process similar to Example 1 was performed, except that the step of grinding the camellia mixture mixed in Example 1 into fine particles through a refiner was omitted. At this time, the average particle size of the camellia mixture was 1 mm.

[0086] <Comparative Example 2>

[0087] The camellia mixture mixed in Example 1 above was ground into fine particles through a refiner. The rpm of the refiner was set to 50 rpm, and the refining time was set to 50 seconds. Accordingly, the average particle size of the camellia mixture was 80 μm.

[0088] <Comparative Example 3>

[0089] In the above Example 1, it was prepared in the same manner as in the above Example 1, except that caramelizing was not performed at a temperature of 60°C for 8 hours in a conche.

[0090] <Reference Example 4>

[0091] In the above Example 1, 100 g of camellia flowers from camellia trees were hot-extracted at 75±5°C for 2 hours to form a camellia extract. Thereafter, oil was added to the camellia extract to form camellia oil, and the camellia extract was freeze-dried at a temperature of -10°C, except that the same procedure as in Example 1 was followed.

[0092] <Reference Example 5>

[0093] In the above Example 1, camellia flower:camellia leaf:camellia stem were extracted with hot water at 75±5℃ for 2 hours in a ratio of 10g:10g:50g from camellia tree to form a camellia extract. Thereafter, oil was added to the camellia extract to form camellia oil, and the camellia extract was freeze-dried at a temperature of -10℃, except that the same procedure as in Example 1 was followed.

[0094] Experimental Example 1) Sensory Evaluation

[0095] The camellia chocolates of the examples and comparative examples of the present invention obtained above were cut into appropriately uniform sizes and supplied to 50 panelists, and then tested for taste, color, smell, and overall preference in comparison with general commercial products.

[0096] Taste, Color, Smell, Overall Preference Example 14.6±0.24.4±0.24.8±0.34.6±0.1Comparative Example 14.1±0.13.9±0.14.3±0.14.1±0.1Comparative Example 24.2±0.14.1±0.14.0±0.14.1±0.1Comparative Example 33.6±0.13.8±0.13.2±0.13.5±0.1Reference Example 44.3±0.14.2±0.14.2±0.14.2±0.1Reference Example 54.3±0.14.1±0.14.1±0.14.2±0.1

[0097] The evaluation results in Table 1 above are based on the evaluation of odor, taste, color, and overall preference, and correspond to the evaluation results of 50 panelists. The evaluation results of 50 panelists were recorded when the overall full score was 5 points. As shown in Table 1 above, it was confirmed that the camellia chocolate manufactured using the manufacturing method according to the present application was superior in taste, color, smell, and overall preference.

[0098] Comparative Example 1 corresponds to a case where the refining process was not performed, and Comparative Example 2 corresponds to a case where the refining process was performed, but the average particle size exceeded the scope of the present application. In this case, the chocolate delivered to a specific panelist contained some camellia extract, but the chocolate delivered to a specific panelist did not contain camellia extract, resulting in an inconsistent taste and thus the preference as described above.

[0099] In the case of Comparative Example 3, since the step of conching in a cone was not included, caramelization did not occur, so the sweetness of the chocolate was reduced and the color was not formed as desired, resulting in a decrease in the overall preference.

[0100] For reference, in the case of Reference Examples 4 and 5, the ratio of camellia flowers, camellia leaves, and camellia stems included in the camellia extract was adjusted, and it was confirmed that the preference was excellent when the content of the present application was satisfied.

[0101] Experimental Example 2: Analysis of polyphenol content and antioxidant activity

[0102] The following experiments were performed using three types of extract samples obtained in Example 1, Comparative Examples 1 and 2.

[0103] Analysis of total polyphenol content: 200 μL of sample solution and 1800 μL of distilled water were mixed, 200 μL of Folin-Ciocalteau's phenol reagent was added, mixed well, and reacted at room temperature for 5 minutes. 400 μL of 2 M Na2CO3 was added, mixed, and the volume was adjusted to 4 mL with distilled water. The solution was reacted in the dark at room temperature for 1 hour, and the absorbance was measured at 725 nm. The total phenol content was expressed as μg gallic acid equivalents (GAE) / mL by comparison with a calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA).

[0104] μg gallic acid equivalents (GAE) / mLExample 11031.3±9.2Comparative Example 1832.3±9.1Comparative Example 2989.1±11.8Reference Example 5812.1±4.1

[0105] As can be confirmed in Table 2 above, Example 1 according to the present application has a high content of polyphenols and thus a high antioxidant capacity. This is a result of the inclusion of camellia extract. In the case of Comparative Examples 1 and 2, the camellia extract was not smoothly dispersed during the chocolate manufacturing process, so it was included in some samples and not in other samples. As a result, it was confirmed that the phenol content was measured low in the case of Comparative Examples 1 and 2. In addition, in the case of Reference Example 5, since a large amount of camellia stems were included, it was confirmed that dispersion was not smooth like in Comparative Examples 1 and 2, and thus the phenol content was confirmed to be reduced. In the above, although exemplary embodiments of the present invention have been described, the present invention is not limited thereto, and those skilled in the art will understand that various changes and modifications are possible within the scope of the claims set forth below.

Claims

1. A step of drying camellia powder or camellia oil to form camellia extract; A step of forming a camellia mixture by mixing cocoa butter, sugar, powdered milk and the camellia extract; A step of refining the above camellia mixture into a fine camellia mixture through a refiner; A step of conching the above fine camellia mixture in a conche at a temperature of 60°C to 70°C for 6 to 12 hours; A step of tempering the above conched fine camellia mixture by stirring at a temperature of 20°C to 40°C; and A step of cooling and solidifying the above-mentioned tempered fine camellia mixture; A method for manufacturing camellia chocolate, comprising: A method for manufacturing camellia chocolate, wherein the particle size of the refined fine camellia mixture in the refining step is 10 μm or more and 25 μm or less.

2. In claim 1, A method for producing camellia chocolate, comprising, in a step of forming a camellia mixture by mixing the cocoa butter, sugar, powdered milk, and the camellia extract, 30 to 40 parts by weight of cocoa butter, 35 to 45 parts by weight of sugar, 15 to 25 parts by weight of powdered milk, and 1 to 15 parts by weight of the camellia extract, based on 100 parts by weight of the camellia mixture.

3. In claim 1, A method for manufacturing camellia chocolate, wherein the refiner rpm in the step of refining the camellia mixture into a fine camellia mixture through a refiner is 100 rpm to 200 rpm, and the refining time is 60 to 80 seconds.

4. In claim 1, A method for producing camellia chocolate, wherein the step of cooling and solidifying the tempered fine camellia mixture is to cool it at a temperature of 5°C to 15°C for 20 to 30 minutes.

5. In claim 1, After the above tempering step, A method for producing camellia chocolate, further comprising the step of pouring the conched fine camellia mixture into a mold and molding it.

6. In claim 1, A method for producing camellia chocolate, wherein the camellia mixture further comprises at least one selected from the group consisting of an emulsifier, a flavoring agent, and a coloring agent.

7. In claim 1, A method for producing camellia chocolate, wherein the step of forming a camellia extract by drying the camellia powder or camellia oil includes a step of forming a camellia extract by freeze-drying or spray-drying the obtained camellia extract by hot water extracting camellia flowers, camellia leaves, and camellia stems at 75±5°C for 1 to 3 hours.

8. In claim 7, A method for manufacturing camellia chocolate, wherein the weight ratio of camellia flower:camellia leaf:camellia stem satisfies 1:0.5~0.8:0.3~0.

4.

9. Camellia chocolate manufactured according to the manufacturing method of camellia chocolate according to any one of claims 1 to 8.