Manufacturing method of buckwheat green chocolate

Abstract

The present invention relates to a method for manufacturing buckwheat green chocolate, and more specifically, comprises: a step of manufacturing a tangerine peel extract for manufacturing a tangerine peel extract; a step of aging whole buckwheat by mixing water and whole buckwheat with the tangerine peel extract manufactured through the step of manufacturing the tangerine peel extract; a step of drying the whole buckwheat aged through the step of aging whole buckwheat; a step of grinding the whole buckwheat dried through the step of drying; a step of manufacturing green chocolate by mixing white chocolate, the whole buckwheat powder manufactured through the step of grinding, green tea powder, and processed oil; and a step of forming a dark chocolate layer on the bottom of the green chocolate manufactured through the step of manufacturing green chocolate. The buckwheat green chocolate manufactured through the above process exhibits excellent palatability as the inherent bitterness of whole buckwheat is improved by aging whole buckwheat with tangerine peel extract, and not only has excellent antioxidant effects as the destruction of active ingredients of whole buckwheat is suppressed through a low-temperature drying process, but also It has a low sugar content, which has the effect of improving the health of the consumer.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing buckwheat green chocolate, and more specifically, to a method for manufacturing buckwheat green chocolate in which the inherent bitterness of whole buckwheat is improved by aging whole buckwheat with tangerine peel extract, thereby exhibiting excellent palatability, and the destruction of active ingredients of whole buckwheat is suppressed through a low-temperature drying process, thereby exhibiting excellent antioxidant effects, as well as having a low sugar content, which has the effect of improving the health of the consumer. Background Technology

[0003] Chocolate is a popular food widely consumed by people of all ages. Recently, there has been an increasing consumer demand for products that move beyond simple sugar-based options and incorporate functional ingredients to provide health-promoting benefits. In particular, interest in premium chocolate products characterized by antioxidant effects, low-sugar or sugar-free formulations, and the use of natural ingredients is continuously expanding.

[0004] Meanwhile, buckwheat is known to be a grain useful for improving vascular health, providing antioxidant effects, and improving metabolic function, as it is rich in antioxidant components of the flavonoid family, such as rutin. However, due to its inherent bitterness and astringency, buckwheat has a problem of degrading sensory quality when applied to confectionery products like chocolate, and consequently, there have been limitations in the commercialization of chocolate products using buckwheat.

[0005] Furthermore, while green chocolate containing green tea can satisfy consumer preferences with its green color and unique flavor, existing products have high sugar content, leaving room for improvement in terms of health functionality. Accordingly, there is a need to develop manufacturing technology that utilizes natural sweeteners to reduce sugar content while maintaining the distinctive texture and flavor of chocolate.

[0006] Furthermore, although tangerine peel, a byproduct of tangerines which are a local specialty of Jeju, contains large amounts of antioxidant and aromatic compounds, its use as a food ingredient is currently limited. If this tangerine peel can be utilized to alleviate the bitterness of buckwheat and improve its flavor, it is expected to have value as a new food material that can simultaneously enhance functionality and palatability. Prior art literature

[0008] Korean Patent Publication No. 10-2006-0092171 (Aug. 22, 2006) Korean Patent Publication No. 10-2025-0026017 (Feb. 25, 2025) The problem to be solved

[0009] The objective of the present invention is to provide a method for manufacturing buckwheat green chocolate that improves the unique bitter taste of whole buckwheat by aging it with tangerine peel extract, thereby exhibiting excellent palatability, and also exhibits excellent antioxidant effects by inhibiting the destruction of active ingredients of whole buckwheat through a low-temperature drying process, as well as having a low sugar content, which improves the health of the consumer. means of solving the problem

[0011] The objective of the present invention can be achieved by providing a method for manufacturing buckwheat green chocolate, characterized by comprising: a step of manufacturing a tangerine peel extract for manufacturing a tangerine peel extract; a step of aging whole buckwheat by mixing water and whole buckwheat with the tangerine peel extract manufactured through the step of manufacturing a tangerine peel extract; a step of drying whole buckwheat aged through the step of aging whole buckwheat; a step of grinding whole buckwheat dried through the step of drying; a step of manufacturing green chocolate by mixing 100 parts by weight of a white chocolate mixture, 8 to 12 parts by weight of whole buckwheat powder manufactured through the step of grinding, 3 to 5 parts by weight of green tea powder, and 3 to 10 parts by weight of processed oil; and a step of forming a dark chocolate layer on the bottom of the green chocolate manufactured through the step of manufacturing green chocolate.

[0012] According to a preferred feature of the present invention, the step of preparing the tangerine peel extract is characterized by mixing 10 to 20 parts by weight of tangerine peel with 100 parts by weight of purified water and heating at a temperature of 90 to 100°C for 20 to 40 minutes.

[0013] According to a preferred feature of the present invention, the whole buckwheat aging step is characterized by aging at a temperature of 3 to 5°C for 20 to 30 hours.

[0014] According to a preferred feature of the present invention, the drying step is characterized by being performed at a temperature of 40 to 50°C for 10 to 20 hours.

[0015] According to a preferred feature of the present invention, the white chocolate mixture comprises 100 parts by weight of a natural sweetener mixture, 50 to 70 parts by weight of cocoa butter, 30 to 50 parts by weight of milk powder, and 0.2 to 0.4 parts by weight of vanilla flavoring, wherein the natural sweetener mixture comprises 100 parts by weight of isomalt, 30 to 50 parts by weight of erythritol, and 0.05 to 0.1 parts by weight of stevia. Effects of the invention

[0017] The method for manufacturing buckwheat green chocolate according to the present invention provides a buckwheat green chocolate that exhibits excellent palatability by improving the inherent bitterness of whole buckwheat through the aging of whole buckwheat with tangerine peel extract, and exhibits excellent antioxidant effects by inhibiting the destruction of active ingredients of whole buckwheat through a low-temperature drying process, as well as having a low sugar content that improves the health of the consumer. Brief explanation of the drawing

[0019] FIG. 1 is a flowchart showing a method for manufacturing buckwheat green chocolate according to the present invention. Figure 2 is a photograph showing the appearance of buckwheat green chocolate produced through Example 1 and Comparative Examples 1 and 2 of the present invention. Figure 3 is a test report showing the nutritional content of buckwheat green chocolate produced through Example 1 of the present invention. FIGS. 4 to 7 are test and analysis result notifications showing the antioxidant effect of chocolate prepared through Example 1 and Comparative Example 3 of the invention. Specific details for implementing the invention

[0020] Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply that the technical scope and concept of the present invention are limited thereby.

[0022] A method for manufacturing buckwheat green chocolate according to the present invention comprises: a tangerine peel extract manufacturing step (S101) for manufacturing a tangerine peel extract; a whole buckwheat aging step (S103) for mixing water and whole buckwheat with the tangerine peel extract manufactured through the tangerine peel extract manufacturing step (S101) and aging the mixture; a drying step (S105) for drying the whole buckwheat aged through the whole buckwheat aging step (S103); a grinding step (S107) for grinding the whole buckwheat dried through the drying step (S105); a green chocolate manufacturing step (S109) for manufacturing green chocolate by mixing 100 parts by weight of a white chocolate mixture, 8 to 12 parts by weight of whole buckwheat powder manufactured through the grinding step (S107), 3 to 5 parts by weight of green tea powder, and 3 to 10 parts by weight of processed oil; and a lower portion of the green chocolate manufactured through the green chocolate manufacturing step (S109). It includes a dark chocolate layer forming step (S111) for forming a dark chocolate layer.

[0024] The above tangerine peel extract preparation step (S101) is a step for preparing tangerine peel extract, and it is preferable to mix 10 to 20 parts by weight of tangerine peel with 100 parts by weight of purified water and heat at a temperature of 90 to 100°C for 20 to 40 minutes.

[0025] The tangerine peel extract produced through the above process effectively extracts flavonoids, polyphenols, and aromatic components contained in the tangerine peel, thereby enhancing the functionality and flavor of the extract. Furthermore, when buckwheat is aged with the above tangerine peel extract, it alleviates the inherent bitterness of buckwheat and improves its flavor to be milder, thereby providing the effect of improving the sensory preference and quality stability of the final chocolate produced.

[0026] In the above tangerine peel extract preparation step (S101), if the content of tangerine peel is less than 10 parts by weight, the heating temperature is less than 90°C, or the heating time is less than 20 minutes, the functional and aromatic components of tangerine peel are not sufficiently extracted, and the effect of alleviating bitterness and improving flavor due to buckwheat aging is reduced. If the content of tangerine peel exceeds 20 parts by weight, the heating temperature exceeds 100°C, or the heating time exceeds 40 minutes, excessive extraction of bitter and astringent components or thermal degradation occurs, which is undesirable because the flavor balance of the extract is reduced and the sensory preference of the chocolate may be reduced.

[0028] The whole buckwheat aging step (S103) is a step of aging the tangerine peel extract prepared through the tangerine peel extract preparation step (S101) by mixing water and whole buckwheat. It is preferable that the process consists of mixing 100 parts by weight of the tangerine peel extract prepared through the tangerine peel extract preparation step (S101) with 100 to 140 parts by weight of water and 80 to 120 parts by weight of whole buckwheat, and aging the mixture at a temperature of 3 to 5°C for 20 to 30 hours.

[0029] When undergoing the whole buckwheat aging step (S103) performed through the above process, flavor components and functional components contained in tangerine peel penetrate uniformly into the whole buckwheat, effectively mitigating the unique bitterness and roughness of the whole buckwheat, and improving the flavor of the whole buckwheat to be soft and stable. At the same time, microbial growth is inhibited by low-temperature aging, thereby ensuring hygienic stability and providing the effect of exhibiting excellent sensory preference and quality stability in subsequent drying and pulverizing processes and chocolate manufacturing processes.

[0030] In the whole buckwheat aging step (S103) carried out by the above process, if the aging temperature is less than 3℃ or the aging time is less than 20 hours, the flavor and functional components derived from tangerine peel do not sufficiently penetrate into the whole buckwheat, resulting in insufficient effects to alleviate the unique bitterness of the whole buckwheat and improve its flavor, and causing problems with uneven aging. If the aging temperature exceeds 5℃ or the aging time exceeds 30 hours, the whole buckwheat tissue softens or the flavor weakens due to excessive absorption of the aging liquid, and the risk of bitterness and off-flavors or microbial growth increases, which is undesirable.

[0032] The drying step (S105) above is a step of drying the whole buckwheat aged through the whole buckwheat aging step (S103), and it is preferable that the whole buckwheat aged through the whole buckwheat aging step (S103) be dried at a temperature of 40 to 50°C for 10 to 20 hours.

[0033] When the drying step (S105) is performed through the above process, the moisture remaining in the whole buckwheat is effectively removed, thereby suppressing particle aggregation and separation phenomena during the subsequent pulverization process, and at the same time, the thermal denaturation of heat-sensitive functional components and flavor components derived from whole buckwheat and tangerine peel is minimized, thereby maintaining flavor and antioxidant activity, and finally, providing the effect of securing uniform mixability, stable quality, and excellent sensory preference in the chocolate.

[0034] If the drying temperature of the above drying step (S105) is less than 40℃ or the drying time is less than 10 hours, the residual moisture in the whole buckwheat is not sufficiently removed, which increases the risk of particle aggregation, poor uniform grinding, and spoilage during storage when powdered. If the drying temperature of the above drying step (S105) exceeds 50℃ or the drying time exceeds 20 hours, heat-sensitive functional components and flavor components derived from whole buckwheat and tangerine peel are thermally denatured or lost, resulting in reduced flavor and antioxidant activity, and a decrease in the taste, aroma, and sensory preference of the final chocolate.

[0036] The grinding step (S107) is a step of grinding whole buckwheat dried through the drying step (S105). It is preferable to feed the whole buckwheat dried through the drying step (S105) into a grinding device such as an air-flow ultrafine grinder and grind it so that the particle size is 20 to 60 micrometers.

[0037] If the particle size of the whole buckwheat powder ground through the grinding step (S107) is less than 20 micrometers, the specific surface area of ​​the whole buckwheat powder increases excessively due to excessive fineness, and when mixed with white chocolate, etc. in the chocolate manufacturing step, an increase in viscosity, aggregation, and a dry texture may occur, and flavor expression may be dulled. If the particle size of the whole buckwheat powder exceeds 60 micrometers, the dispersibility of the powder decreases, causing sedimentation or separation within the white chocolate, and a rough particle texture and foreign body sensation may be felt in the mouth, which may lower the sensory preference of the chocolate.

[0039] The above green chocolate manufacturing step (S109) is a step of manufacturing green chocolate by mixing a white chocolate mixture, whole buckwheat powder produced through the grinding step (S107), green tea powder, and processed oil. It is preferable that the process comprises mixing 100 parts by weight of white chocolate mixture, 8 to 12 parts by weight of whole buckwheat powder produced through the grinding step (S107), 3 to 5 parts by weight of green tea powder, and 3 to 10 parts by weight of processed oil, and stirring at a speed of 50 to 150 rpm for 10 to 30 minutes.

[0040] The above white chocolate mixture is a component that serves as the main ingredient of the buckwheat green chocolate produced through the present invention, and the above natural sweetener mixture preferably comprises 100 parts by weight of isomalt, 30 to 50 parts by weight of erythritol, and 0.05 to 0.1 parts by weight of stevia. It is preferable to use the above natural sweetener mixture after stabilizing its structure through a tempering process in which isomalt, erythritol, and stevia are mixed, heated to a temperature of 40 to 42°C, cooled to a temperature of 24 to 26°C, and then heated again to a temperature of 28 to 30°C.

[0041] As described above, if a natural sweetener mixture composed of the above ingredients is used instead of sugar, it can provide sweetness and shape retention effects equivalent to sugar, while having a lower sugar content, thereby promoting the health of the consumer.

[0042] The above-mentioned isomalt provides crystallinity similar to sugar and excellent thermal stability, which improves processability during chocolate manufacturing and provides the effect of mitigating blood sugar elevation.

[0043] In addition, the above erythritol has almost no calories compared to sugar, so it reduces the burden of sugar intake and provides a clean sweetness and a refreshing aftertaste.

[0044] In addition, the above stevia complements the sweetness level of sugar even in small amounts, thereby controlling the overall sweetness intensity and providing the effect of securing natural sweetness and excellent sensory preference without the use of sugar.

[0045] In addition, the whole buckwheat powder is included in an amount of 8 to 12 parts by weight, which imparts the unique nutty and subtle flavor of whole buckwheat to the chocolate and enhances nutritional value by providing functional components such as dietary fiber and rutin, while also acting as a micro-filler within the chocolate matrix to support texture balance and shape stability, thereby improving taste, aroma, texture, and overall sensory preference.

[0046] If the content of the whole buckwheat powder is less than 8 parts by weight, the expression of the unique flavor and functional components of whole buckwheat is insufficient, which weakens the distinctiveness of the chocolate and does not sufficiently enhance the texture. If the content of the whole buckwheat powder exceeds 12 parts by weight, the bitterness and astringency may increase due to the excessive incorporation of whole buckwheat powder, and the texture may become rough or a dry texture may occur.

[0047] In addition, the above green tea powder is included in an amount of 3 to 5 parts by weight, and it serves to improve the palatability of the chocolate by imparting a vivid green color to the chocolate and providing a subtle aroma characteristic of green tea to complement the monotony of the buckwheat flavor, and by supplying antioxidant components such as catechins to enhance functionality, while suppressing the lingering sweetness and improving the aftertaste to be clean.

[0048] If the content of the green tea powder is less than 3 parts by weight, the unique color and flavor of green tea are not expressed sufficiently, so the visual distinctiveness and flavor enhancement effects of the chocolate are not sufficiently displayed, and if the content of the green tea powder exceeds 5 parts by weight, the characteristic bitterness and astringency of green tea are excessively emphasized and the color becomes excessively dark, and due to the increase in powder content, the texture becomes rough or a dry texture occurs, thereby lowering the taste, aroma, color, and overall sensory preference of the chocolate.

[0050] The dark chocolate layer forming step (S111) is a step of forming a dark chocolate layer on the bottom of the green chocolate produced through the green chocolate manufacturing step (S109), and is composed of a process of forming a dark chocolate layer of 15 to 20 parts by weight on the bottom of 100 parts by weight of the green chocolate produced through the chocolate manufacturing step.

[0051] When a dark chocolate layer is formed as described above, the unique bitter flavor of the dark chocolate harmonizes with the flavors of the whole buckwheat powder and green tea powder contained in the green chocolate, thereby improving the overall balance of flavors, and the hardness and shape stability of the lower layer of the green chocolate increase, thereby suppressing deformation and breakage of the green chocolate, and the contrasting effect of texture is provided by the layered structure, thereby improving sensory preference and product quality.

[0052] If the above dark chocolate layer is formed in an amount of less than 15 parts by weight, the above effect is negligible, and if the above dark chocolate layer is formed in an amount of more than 20 parts by weight, the bitter taste of the dark chocolate becomes dominant, masking the flavor of the whole buckwheat powder and green tea powder, and the thickness and hardness of the green chocolate increase excessively, which may reduce edibility or weaken the interlayer bonding force, causing delamination.

[0054] Hereinafter, the method for manufacturing buckwheat green chocolate according to the present invention and the physical properties of the buckwheat green chocolate manufactured by the method will be explained with reference to examples.

[0056] <Preparation Example 1> Preparation of a white chocolate mixture

[0057] A white chocolate mixture was prepared by adding 100 parts by weight of a natural sweetener mixture (mixed with 100 parts by weight of isomalt, 40 parts by weight of erythritol, and 0.08 parts by weight of stevia), 60 parts by weight of cocoa butter, 40 parts by weight of milk powder, and 0.3 parts by weight of vanilla flavoring to a mixing device equipped with a stirrer, stirring at a speed of 100 rpm for 10 minutes, heating to a temperature of 41°C, cooling to 25°C, and then heating to 29°C through a tempering step.

[0059] <Example 1>

[0060] A tangerine peel extract is prepared by mixing 15 parts by weight of tangerine peel with 100 parts by weight of purified water and heating at 95°C for 30 minutes; 100 parts by weight of the prepared tangerine peel extract is mixed with 120 parts by weight of water and 100 parts by weight of whole buckwheat, aged at 4°C for 24 hours, and the aged whole buckwheat is dried at 45°C for 15 hours, then fed into an air-flow ultrafine grinder (DM-150S, Furukawa Electric) and ground to a particle size of 40 micrometers to produce whole buckwheat powder; 100 parts by weight of the white chocolate mixture prepared in Preparation Example 1 are placed in a bowl and heated to 43°C to melt; then 10 parts by weight of whole buckwheat powder and 4 parts by weight of green tea powder are added, and while stirring, 6.5 parts by weight of processed oil (shea butter) processed into a cream form is mixed in and stirred at a speed of 100 rpm for 20 minutes, Green chocolate was prepared by pouring 8.5g into a mold, and 1.5g of tempered dark chocolate was poured into the bottom side of the prepared green chocolate and hardened to produce buckwheat green chocolate.

[0062] <Example 2>

[0063] Buckwheat green chocolate was prepared by proceeding in the same manner as in Example 1 above, but mixing 8 parts by weight of whole buckwheat powder and 3 parts by weight of green tea powder.

[0065] <Example 3>

[0066] Buckwheat green chocolate was prepared by proceeding in the same manner as in Example 1 above, but mixing 12 parts by weight of whole buckwheat powder and 5 parts by weight of green tea powder.

[0068] <Comparative Example 1>

[0069] Buckwheat green chocolate was prepared by proceeding in the same manner as in Example 1 above, but mixing 5 parts by weight of whole buckwheat powder.

[0071] <Comparative Example 2>

[0072] Buckwheat green chocolate was prepared by proceeding in the same manner as in Example 1 above, but mixing 15 parts by weight of whole buckwheat powder.

[0074] <Comparative Example 3>

[0075] Green tea chocolate was prepared in the same manner as in Example 1 above, but without mixing whole buckwheat powder.

[0077] The color, aroma, taste, texture, aftertaste, and overall preference of the buckwheat green chocolate prepared through Examples 1 to 3 and Comparative Examples 1 to 2 were measured and are shown in Table 1 and Figure 2 below.

[0078] However, the color, aroma, taste, texture, aftertaste, and overall preference of the buckwheat green chocolate were assessed using a 5-point scale after 20 subjects consumed the prepared buckwheat green chocolate, and the average values ​​were expressed using this method.

[0079] 5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor

[0080]

[0081]

[0082] As shown in Table 1 above, it can be seen that the buckwheat green chocolate prepared through Examples 1 to 3 exhibited superior palatability compared to the buckwheat green chocolate prepared through Comparative Examples 1 to 2.

[0083] On the other hand, in the case of Comparative Example 1, the content of whole buckwheat powder and green tea powder is excessively low, resulting in a pale color and excessively reduced aroma and taste, while in the case of Comparative Example 2, the content of whole buckwheat powder and green tea powder is excessively high, resulting in increased bitterness and reduced palatability due to the rough texture.

[0085] In addition, the nutritional content of the buckwheat green chocolate prepared through Example 1 above was analyzed and is shown in Figure 3 below.

[0086] {However, the nutritional content was measured by commissioning the Korea Food Research Institute.}

[0087] As shown in Figure 3 below, it can be seen that the buckwheat green chocolate produced through Example 1 is rich in various nutrients.

[0089] In addition, the antioxidant effect of the chocolate prepared through Example 1 and Comparative Example 3 above was measured and is shown in Figures 4 to 7 below.

[0090] {However, the antioxidant effect was measured by commissioning the Korea Food Industry Cluster Promotion Agency.}

[0091] As shown in Figures 4 to 7 below, it can be seen that the buckwheat green chocolate prepared through Example 1 has a higher content of total polyphenols, total flavonoids, and rutin compared to the chocolate or whole buckwheat powder prepared through Comparative Example 3, and exhibits excellent antioxidant effects with superior DPPH and ABTS scavenging activities.

[0093] Accordingly, the method for manufacturing buckwheat green chocolate according to the present invention improves the inherent bitterness of whole buckwheat by aging whole buckwheat with tangerine peel extract, thereby exhibiting excellent palatability. Furthermore, through a low-temperature drying process, the destruction of active ingredients in whole buckwheat is inhibited, resulting in excellent antioxidant effects, and the low sugar content provides an effect that improves the health of the consumer. Explanation of the symbols

[0095] S101 ; Tangerine peel extract manufacturing step S103 ; Whole buckwheat aging stage S105 ; Drying step S107 ; Grinding step S109 ; Green chocolate manufacturing stage S111 ; Dark chocolate layer formation step

Claims

Claim 1 A method for manufacturing buckwheat green chocolate, characterized by comprising: a tangerine peel extract manufacturing step for manufacturing a tangerine peel extract; a whole buckwheat aging step for mixing water and whole buckwheat with the tangerine peel extract manufactured through the tangerine peel extract manufacturing step and aging the mixture; a drying step for drying the whole buckwheat aged through the whole buckwheat aging step; a grinding step for grinding the whole buckwheat dried through the drying step; a green chocolate manufacturing step for manufacturing green chocolate by mixing 100 parts by weight of a white chocolate mixture, 8 to 12 parts by weight of whole buckwheat powder manufactured through the grinding step, 3 to 5 parts by weight of green tea powder, and 3 to 10 parts by weight of processed oil; and a dark chocolate layer forming step for forming a dark chocolate layer on the bottom of the green chocolate manufactured through the green chocolate manufacturing step. Claim 2 A method for manufacturing buckwheat green chocolate according to claim 1, wherein the step of manufacturing the tangerine peel extract is performed by mixing 10 to 20 parts by weight of tangerine peel with 100 parts by weight of purified water and heating at a temperature of 90 to 100℃ for 20 to 40 minutes. Claim 3 A method for manufacturing buckwheat green chocolate according to claim 1, characterized in that the whole buckwheat aging step is performed by aging at a temperature of 3 to 5℃ for 20 to 30 hours. Claim 4 A method for manufacturing buckwheat green chocolate according to claim 1, characterized in that the drying step is performed at a temperature of 40 to 50°C for 10 to 20 hours. Claim 5 A method for manufacturing buckwheat green chocolate according to claim 1, wherein the white chocolate mixture comprises 100 parts by weight of a natural sweetener mixture, 50 to 70 parts by weight of cocoa butter, 30 to 50 parts by weight of milk powder, and 0.2 to 0.4 parts by weight of vanilla flavoring, and wherein the natural sweetener mixture comprises 100 parts by weight of isomalt, 30 to 50 parts by weight of erythritol, and 0.05 to 0.1 parts by weight of stevia.

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