Tea-containing sugar-free chocolate and preparation method thereof

Abstract

The present invention relates to a tea-containing sugar-free chocolate, the sugar-free chocolate contains 0.01-8% of tea powder, and the particle size D90 of the tea powder is less than 100 microns. The invention also provides a method for preparing the tea-containing sugar-free chocolate. The tea-containing sugar-free chocolate is healthy and sugar-free, retains the pleasant taste and fragrance of tea, weakens the bad taste (bitter taste, astringent taste, grit feeling and the like) caused by the addition of tea powder, is very silky, and more highlights the natural taste of the sugar-free chocolate.

Description

Technical Field

[0001] The present application relates to chocolate and a preparation method thereof, in particular to tea-containing sugar-free chocolate and a preparation method thereof. Background Art

[0002] Bitterness, astringency and sourness are the flavors that consumers do not like in chocolate, especially for dark chocolate, which is more bitter than ordinary chocolate in consumers' impression. Therefore, if tea is added to chocolate, especially dark chocolate, in order to enrich the taste of chocolate, the resulting product may be more bitter because tea itself has astringency.

[0003] The prior art masks the bitterness, astringency and sourness of tea-containing chocolate by adding a large amount of sucrose. For example, CN110381744B discloses a chocolate containing matcha, and the sugar content of all chocolates listed in the examples is very high (more than 30%). The sweetness produced by such a large amount of sucrose is used to mask the bitterness and astringency of matcha. This will undoubtedly make the chocolate product sweet and greasy, and too much sucrose will affect the health of consumers.

[0004] For health reasons, sucrose is not added to sugar-free chocolate. Therefore, if tea is added to sugar-free chocolate, it is impossible to mask the bitterness of tea by adding sucrose as in the prior art; and adding additional sucrose is not in line with the original intention of health.

[0005] Therefore, the existing technology cannot overcome the disadvantage that adding tea (such as matcha) will have an adverse effect on the taste of sugar-free chocolate. There is an urgent need for a tea-containing sugar-free chocolate that is both healthy and sugar-free, retains the pleasant taste of tea, and weakens the unpleasant taste (bitterness, astringency, grittiness, etc.) brought by tea, and a preparation method thereof. Summary of the invention

[0006] The purpose of the present invention is to overcome the disadvantage of the prior art that adding tea (such as matcha) will have an adverse effect on the taste of sugar-free chocolate, and to provide a tea-containing sugar-free chocolate that is both healthy and sugar-free, retains the pleasant taste of tea, and weakens the unpleasant taste (bitterness, astringency, grittiness, etc.) brought by tea, and a preparation method thereof.

[0007] The invention provides tea-containing sugar-free chocolate, wherein the sugar-free chocolate contains 0.01-8% of tea powder, and the particle size D90 of the tea powder is less than 100 microns.

[0008] The present invention also provides a method for preparing the tea-containing sugar-free chocolate of the present invention, the method comprising the step of adding tea powder to the sugar-free chocolate, wherein the sugar-free chocolate contains 0.01-8% of tea powder, and the particle size D90 of the tea powder is less than 100 microns.

[0009] Compared with the prior art, the tea-containing sugar-free chocolate of the present invention is healthy and sugar-free, retains the pleasant taste and aroma of tea, and at the same time weakens the unpleasant taste (bitterness, astringency, grittiness, etc.) brought by the addition of tea powder, and is very silky and smooth, further highlighting the natural characteristic taste of sugar-free chocolate. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 A spider web graph showing the average value of the intensity of the flavor attributes of Dove Jasmine Tea Zero Sugar Dark Chocolate in Example 1 of the present invention;

[0011] Figure 2 A spider web graph showing the average values ​​of the intensity of the texture attributes of Dove Jasmine Tea Zero Sugar Dark Chocolate in Example 1 of the present invention;

[0012] Figure 3 A spider web graph showing the average value of the flavor attribute intensity of Dove Lapsang Souchong Black Tea Zero Sugar Dark Chocolate in Example 2 of the present invention;

[0013] Figure 4 A spider web diagram showing the average values ​​of the intensity of the texture attributes of Dove Lapsang Souchong Black Tea Zero Sugar Dark Chocolate according to Example 2 of the present invention;

[0014] Figure 5 A spider graph showing the mean values ​​of flavor attribute intensity for the comparative Dove Zero Sugar Dark Chocolate; and

[0015] Figure 6 Spider plot showing the average values ​​of the intensity of textural attributes for the comparative Dove Zero Sugar Dark Chocolate. DETAILED DESCRIPTION

[0016] The present invention provides a tea-containing sugar-free chocolate, wherein the sugar-free chocolate contains 0.01-8% tea powder, and the particle size D90 of the tea powder is less than 100 microns. The D90 mentioned herein means that 90% by weight of the particles have a diameter equal to or less than the D90 value. D90 less than 100 μm means that 90% of the particles have a particle size less than 100 μm.

[0017] It is generally understood that sugar-free chocolate does not contain a large amount of sucrose, but uses healthy sugar substitutes as sweeteners (such as erythritol, maltitol, xylitol, etc.). Therefore, if tea powder is added to sugar-free chocolate, it is impossible to rely on a large amount of sucrose to cover up the bitterness of the tea powder. In addition, tea powder is a solid substance. If you want to achieve a pleasant tea flavor that can be perceived in the finished product, you need to add a relatively large amount of tea powder, which will inevitably increase the bitterness and astringency in the finished product. In addition, tea powder in the prior art, such as matcha, is difficult to fully mix with chocolate slurry and evenly distribute in the finished product, and it is easy to form lumps, causing the finished sugar-free chocolate to have a gritty feel.

[0018] The inventors of the present invention unexpectedly discovered that, contrary to the common understanding above, by strictly controlling the content and particle size of the tea powder added to the sugar-free chocolate, for example, controlling the content of the tea powder within the range of 0.01-8%, preferably within the range of 0.1-2.5%, and controlling the particle size of the tea powder to a degree where D90 is less than 100 microns, not only can the pleasant flavor of the tea powder meet the requirements and be fully perceived with a relatively small addition amount, but also the finished tea-containing sugar-free chocolate can be made very smooth. Most importantly, the bitterness and astringency of the tea powder itself do not significantly enhance the bitterness and astringency of the flavonoids and alkaline substances in the sugar-free chocolate. Instead, it achieves the technical effect of highlighting the natural iconic astringency of the sugar-free chocolate while presenting the tea flavor that is not present in zero-sugar chocolate, making the tea-containing sugar-free chocolate of the present invention rich and balanced in taste.

[0019] Preferably, the sugar-free chocolate contains 0.05-5% tea powder, preferably 0.1-5% tea powder, preferably 0.1-2.5% tea powder, preferably 0.1-2.0% tea powder, preferably 0.5-2.0% tea powder, and the particle size D90 of the tea powder is less than 80 microns, preferably less than 60 microns, preferably 40-55 microns. More preferably, the sugar-free chocolate contains 1.0-1.8% tea powder, and the particle size D90 of the tea powder is in the range of 40-50 microns. Most preferably, the sugar-free chocolate contains 1.5% tea powder, and the particle size D90 of the tea powder is in the range of 50 microns. From a cost perspective, the less the tea powder is used, the better, provided that it can provide a perceptible pleasant flavor. In order to achieve a full mixing of the tea powder and the sugar-free chocolate, in theory, the smaller the particle size of the tea powder, the easier it is to disperse. Taking all factors into consideration, especially the fluidity, hygroscopicity and particle surface tension of tea powder will affect the processing performance in tea-containing sugar-free chocolate. Preferably, the sugar-free chocolate contains 0.5-1.6% tea powder, and the particle size D90 of the tea powder is in the range of 40-55 μm.

[0020] The tea powder of the present invention can be selected from the group consisting of green tea, oolong tea, yellow tea, black tea, white tea, dark tea, scented tea and any combination thereof. Preferably, the tea powder is selected from the group consisting of green tea, oolong tea, black tea, scented tea and any combination thereof. The green tea is selected from one or more of Qiantang Longjing, West Lake Longjing, Dongting Biluochun, Anji White Tea, Mengding Ganlu, Emei Zhuyeqing, Longnan Green Tea, Hanzhong Xianhao, Xinyang Maojian, Lushan Yunwu, Lu'an Guapian, Rizhao Green Tea, Jasmine Tea, Taiping Houkui, Huangshan Maofeng, Yongchuan Xiu Ya, Yiliang Baohong Tea, Duyun Maojian and Wanning Partridge Tea. The oolong tea is selected from one or more of Zhengwei Tieguanyin, Lanhuaxiang Dancong, Qilan, Yulanxiang Dancong, Zhao'an Baxian, Honeysuckle Xiang Dancong, Yashixiang Dancong, Phoenix Dancong, Shuijingui Oolong, Tieluohan Oolong, Baijiguan, Wuyishan Rock Tea and Dongding Oolong. The yellow tea is Junshan Yinzhen. The black tea is selected from one or more of Shanye black tea, Qimen Xiangluo, Laoshu black tea, Yinghong No. 9, Yanxun Xiaozhong, Yihong Gongfu and Yingde black tea. The white tea is selected from one or more of Bai Mudan, Fuding white tea, Chennian white tea and Yueyabai. The black tea is selected from one or more of 12-year Menghai Yapu, 12-year Suiyinzi, Guafengzhai, Ba Ma, Chundeng Bubu, Yigong Tibetan tea, Fucha, Anhua black tea and Xishuangbanna Menghai Pu'er tea. Most preferably, the tea powder is selected from the group consisting of Qiantang Longjing tea, jasmine tea, Zhengshan Xiaozhong black tea, Fenghuang Dancong, Anxi Tieguanyin, Menghai Pu'er, Lushan Yunwu, Huangshan Maofeng, Wuyi Rock Tea, Anji White Tea and any combination thereof.

[0021] The sugar-free chocolate of the present invention can be any commercially available sugar-free chocolate that meets the national standard. Specifically, the national standard is the "National Food Safety Standard - General Rules for Nutrition Labeling of Prepackaged Foods" (GB 28050-2011). The sugar-free chocolate can also refer to chocolate that does not contain sweeteners such as sucrose that can increase blood sugar and affect human health during the chocolate production process. There may be very little sucrose in natural chocolate raw materials, and the content of total sugar (the sum of glucose, fructose, lactose, sucrose and maltose) in the finished sugar-free chocolate of the present invention is less than 0.5%. Preferably, the sugar-free chocolate is zero-sugar dark chocolate.

[0022] The sugar-free chocolate may also contain tea essence to enhance the tea flavor. Of course, not adding tea essence will not significantly affect the technical effect of the present invention. The tea essence can be a flavor substance extracted from tea leaves, or a mixture of flavor substances obtained by analyzing the natural flavor substances of tea and compounding according to the analysis results, such as commercially available tea essence. The tea essence here is preferably a liquid tea essence, which is stable in nature during the mixing process with chocolate slurry or cocoa slurry, is easy to disperse evenly, and is not easy to volatilize and decompose to affect the final flavor effect. The content of the tea essence is 0.01-0.3%, preferably 0.05-0.2%.

[0023] The present invention also provides a method for preparing the tea-containing sugar-free chocolate of the present invention, the method comprising the step of adding tea powder to the sugar-free chocolate, wherein the sugar-free chocolate contains 0.01-8% of tea powder, and the particle size D90 of the tea powder is less than 100 microns.

[0024] In addition, the tea powder of the present invention can be prepared from commercially available tea leaves. If the water content of commercially available tea leaves is greater than or equal to 5%, drying treatment is also required. The drying condition is to dry at 68-72 degrees Celsius for 45-60 minutes until the water content is less than 5%. If the water content of commercially available tea leaves is less than 5%, no drying step is required. In order to more smoothly form tea powder that meets the particle size requirements and is conducive to full sterilization, the tea leaves are optionally roughly cut before sterilization until the particle size is less than 7mm, preferably until the particle size is less than 5mm. Sterilization can be performed using methods commonly used in the art, such as high-temperature sterilization using a saturated steam temperature greater than 140 degrees Celsius and a steam pressure of 0.2Mpa. After steam sterilization, it is quickly dried and cooled, and at a lower temperature, such as 15-20 degrees Celsius, it is ground and sieved to obtain tea powder of the desired particle size of the present invention. Optionally, a double-layer frame magnetic rod of 7000-9000 Gauss (preferably 8000 Gauss) can be used for magnetic inspection and removal of foreign matter. In addition, the tea powder described in the present invention can also be prepared from commercially available sterile edible tea powder. First, the particle size and water content of the tea powder are tested. If they meet the relevant conditions specified in the present invention, they can be used directly. If they do not meet the relevant conditions specified in the present invention, additional drying and / or grinding steps are required to make them meet the conditions specified in the present invention.

[0025] In the method of the present invention, tea powder can be added during the preparation of sugar-free chocolate. For example, the method may include the step of adding tea powder in the state of liquid chocolate. The liquid chocolate refers to a semi-finished liquid chocolate with fluidity. The preparation of the chocolate generally includes the steps of raw material grinding and mixing, fine grinding, refining, tempering and pouring. The tea powder can be added during or after the fine grinding and / or refining process.

[0026] The method may also include the steps of melting the finished sugar-free chocolate and then adding tea powder. The finished sugar-free chocolate is melted until the viscosity reaches less than 26,000 centipoise (cps), preferably between 15,000-25,000 cps, and then the two raw materials of tempered chocolate and tea powder are added respectively at a specific feeding speed according to the weight ratio of tea powder and chocolate of the present invention (for example, when the flow rate of tempered chocolate is 26 kg / min, the feeding rate of tea powder is 0.39 kg / min, and the tea powder content can finally reach 1.5%), and the tea powder can be evenly mixed into the liquid chocolate under continuous stirring at 30 rpm-100 rpm, and the mixture is temporarily stored in a container. After that, the mixture is poured into a chocolate mold, quickly enters a vibration cooler, and is demolded after cooling at 10-20 degrees for 15 min-40 min to obtain sugar-free tea chocolate.

[0027] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0028] Example 1 (Dove Jasmine Tea Zero Sugar Dark Chocolate)

[0029] This embodiment illustrates the preparation method of Dove Jasmine Tea Zero Sugar Dark Chocolate of the present invention.

[0030] (1) Preparation of Jasmine Tea Powder

[0031] The moisture content of commercially available jasmine tea was measured to be 6%, and it was dried at 70 degrees for 60 minutes. The tea leaves were roughly chopped until the particle size was less than 7 mm. The roughly chopped tea was sterilized at a saturated steam temperature of 145 degrees Celsius and a steam pressure of 0.2 MPa. After steam sterilization, it was quickly dried and cooled, and the jasmine tea was further ground into fine powder at 15 degrees Celsius and passed through a 300 mesh sieve. The particle size of the sieved tea powder was tested using an XRD particle size analyzer, and the tea powder D90 reached 50 microns.

[0032] (2) Melting of commercially available Dove zero sugar dark chocolate

[0033] 197 grams of commercially available Dove zero-sugar chocolate was slowly heated at 60 degrees Celsius until it melted, with a viscosity of 25,000 cps, to form liquid chocolate and adjust the temperature.

[0034] (3) A mixture of the two

[0035] 3g of tea powder was uniformly mixed with the liquid chocolate in step (2). Specifically, when the flow rate of the tempered chocolate was 26kg / min, the feeding rate of tea powder was 0.39kg / min, and the tea powder was uniformly mixed into the liquid chocolate under continuous stirring at 50rpm and then temporarily stored in a container. Then, it was poured into a chocolate mold, quickly put into a vibration cooling machine, and demoulded after cooling at 10 degrees for 15 minutes to obtain sugar-free tea chocolate.

[0036] Embodiment 2 (Dove Lapsang Souchong Black Tea Zero Sugar Dark Chocolate)

[0037] This embodiment illustrates the preparation method of Dove Lapsang Souchong black tea zero sugar dark chocolate of the present invention.

[0038] (1) Preparation of Zhengshan Xiaozhong Black Tea Powder

[0039] The moisture content of commercially available Zhengshan Xiaozhong was measured to be 6%, and it was dried at 72 degrees for 50 minutes. The tea leaves were roughly chopped until the particle size was less than 6mm. The roughly chopped tea was sterilized at a saturated steam temperature of 145 degrees Celsius and a steam pressure of 0.2Mpa. After steam sterilization, it was quickly dried and cooled, and the jasmine tea was further ground into fine powder at 17 degrees Celsius and passed through a 400 mesh sieve. The particle size of the sieved tea powder was tested using an XRD particle size analyzer, and the tea powder D90 reached 40 microns.

[0040] (2) Melting of commercially available Dove zero sugar dark chocolate

[0041] 196 grams of commercially available Dove zero-sugar chocolate was slowly heated at 55 degrees Celsius until it melted, with a viscosity of 23,000 cps, to form liquid chocolate and adjust the temperature.

[0042] (3) A mixture of the two

[0043] 4 g of tea powder was uniformly mixed with the liquid chocolate in step (2). Specifically, when the flow rate of the tempered chocolate was 26 kg / min, the feeding rate of the tea powder was 0.52 kg / min, and the tea powder was uniformly mixed into the liquid chocolate under continuous stirring at 70 rpm and then temporarily stored in a container. Then, the mixture was poured into a chocolate mold, quickly placed in a vibration cooler, and demolded after cooling at 12 degrees for 17 minutes to obtain sugar-free tea chocolate.

[0044] Comparative Example

[0045] This comparative example is commercially available Dove zero sugar dark chocolate without adding tea powder.

[0046] Effect test example

[0047] This test was conducted in accordance with the current national standard GB / T 39625-2020 Sensory Analysis Methodology - Guidelines for Establishing Sensory Profiles. 12 trained and selected evaluators with the ability to describe the flavor and texture of chocolate products were selected through Spectrum TM The intensity of the designated flavor and texture attributes of the tea-containing sugar-free chocolate obtained in Examples 1-2 and the comparative example was measured by the method of quantitatively determining the characteristics of the samples.

[0048] The following key attributes of tea-containing sugar-free chocolate were tested:

[0049] Flavours: cocoa, fruity, sweet, bitter, astringent and tea.

[0050] Texture: hardness, crispness, moistness, viscosity, melting rate and tooth residue.

[0051] The test results are shown in Tables 1 to 6 below, and the attached spider web is drawn Figure 1-6 To display comprehensive statistical results.

[0052] Table 1 Average value of flavor attribute intensity of Dove Jasmine Tea Zero Sugar Dark Chocolate in Example 1 of the present invention

[0053]

[0054] Table 2 Average values ​​of texture attribute strength of Dove Jasmine Tea Zero Sugar Dark Chocolate in Example 1 of the present invention

[0055]

[0056] Table 3 Average value of flavor attribute intensity of Dove Lapsang Souchong black tea zero sugar dark chocolate in Example 2 of the present invention

[0057]

[0058] Table 4 Average values ​​of texture attribute strength of Dove Lapsang Souchong black tea zero sugar dark chocolate according to Example 2 of the present invention

[0059]

[0060] Table 5 Average value of flavor attribute intensity of Dove zero sugar dark chocolate in comparative example of the present invention

[0061]

[0062] Table 6 Average values ​​of texture attribute strength of comparative Dove zero sugar dark chocolate

[0063]

[0064] It can be seen from the above performance test results that: compared with the sugar-free dark chocolate without added tea powder, the tea-containing chocolate of the present invention contains a unique and rich tea flavor, and within the perceptible range of human taste, the increase in the astringency and bitterness of the tea-free sugar-free chocolate cannot be detected, and the taste is silky and without gravel.

[0065] Embodiment 3-10

[0066] The tea-containing zero-sugar dark chocolate of the present invention was prepared according to the method of Example 1, wherein the following parameters differed according to the type of tea powder, and the differences are shown in Table 7.

[0067] Table 7

[0068] Tea Varieties Tea powder particle size (micrometer) Tea powder added amount (%) Chocolate viscosity Example 3 Qiantang Longjing 45 0.8 21000 Example 4 Phoenix dancong 55 2.0 23000 Example 5 Anxi Tieguanyin 54 1.0 22000 Example 6 Menghai Pu'er 47 0.9 21000 Example 7 Lushan Clouds and Mist 55 1.1 22000 Example 8 Huangshan Maofeng 49 1.8 23000 Example 9 Wuyi Rock Tea 51 1.7 22000 Example 10 Anji White Tea 52 1.6 22000

[0069] Under the same conditions as the above effect test examples, Examples 3-10 were tested, and the test results were comparable to those of Examples 1-2. That is, compared with the sugar-free dark chocolate without tea powder added, the tea-containing chocolate of the present invention contains a unique and rich flavor of the corresponding tea, and within the perceptible range of human taste, the increase in the astringency and bitterness of the tea-containing chocolate without sugar is not perceptible, and the taste is smooth and has no gritty feeling.

[0070] Those skilled in the art should understand that the above are only some specific embodiments of the present invention, rather than all embodiments. It should be noted that for those of ordinary skill in the art, many modifications and improvements can be made, and all modifications or improvements that do not exceed the scope of protection of the present invention should be regarded as the scope of protection of the present invention.

Claims

1. A tea-containing sugar-free chocolate, characterized in that: The sugar-free chocolate contains 0.01-8% of tea powder, and the particle size D90 of the tea powder is less than 100 microns.

2. The tea-containing sugar-free chocolate according to claim 1, wherein the sugar-free chocolate contains 0.05-5% tea powder, preferably 0.1-5% tea powder, preferably 0.1-2.5% tea powder, preferably 0.1-2.0% tea powder, preferably 0.5-2.0% tea powder, and the particle size D90 of the tea powder is less than 80 microns, preferably less than 60 microns, preferably 40-55 microns.

3. The tea-containing sugar-free chocolate according to claim 1 or 2, characterized in that: The sugar-free chocolate contains 0.5-1.6% tea powder, and the particle size D90 of the tea powder ranges from 40 to 50 microns.

4. The tea-containing sugar-free chocolate according to any one of claims 1 to 3, characterized in that: The sugar-free chocolate contains 1-1.5% tea powder, and the particle size D90 of the tea powder is in the range of 50 microns.

5. The tea-containing sugar-free chocolate according to any one of claims 1 to 4, characterized in that: The tea powder is selected from the group consisting of green tea, oolong tea, yellow tea, black tea, white tea, dark tea, scented tea and any combination thereof.

6. The tea-containing sugar-free chocolate according to claim 5, characterized in that: The tea powder is selected from the group consisting of green tea, oolong tea, black tea, scented tea and any combination thereof.

7. The tea-containing sugar-free chocolate according to claim 6, characterized in that: The tea powder is selected from the group consisting of Qiantang Longjing tea, jasmine tea, Zhengshan Xiaozhong black tea, Fenghuang Dancong, Anxi Tieguanyin, Menghai Pu'er, Lushan Yunwu, Huangshan Maofeng, Wuyi Rock Tea, Anji White Tea and any combination thereof.

8. The tea-containing sugar-free chocolate according to any one of claims 1 to 7, characterized in that: The sugar-free chocolate is zero-sugar dark chocolate.

9. The tea-containing sugar-free chocolate according to any one of claims 1 to 8, characterized in that: The sugar-free chocolate also contains tea essence.

10. A method for preparing the tea-containing sugar-free chocolate according to any one of claims 1 to 9, the method comprising the step of adding tea powder to the sugar-free chocolate, wherein: The sugar-free chocolate contains 0.01-8% of tea powder, and the particle size D90 of the tea powder is less than 100 microns.

11. The method according to claim 10, wherein: The method comprises the step of adding tea powder in a liquid chocolate state.

12. The method according to claim 10, wherein: The method comprises the steps of melting the finished sugar-free chocolate and then adding tea powder.

Images