臺灣博碩士論文加值系統

在現在的社會中，由於攝取過多的糖和油脂，造成BMI偏高及肥胖，甚至影響身體健康，所以減少食物中的脂肪含量是即時性的問題。古典巧克力之製法為可可豆利用磨盤碾碎而成，內含50%以上的可可脂。黑巧克力又稱純巧克力，硬度較大，微微濃苦，一般是指可可豆的成分比重較高，市售組合性巧克力則是純可可脂含量高於50%或牛乳含量少於12％的巧克力，是屬高熱量的食物。對於巧克力製品的標準，目前我國的國家標準為參考歐盟標準居多，我國衛生福利部公告出巧克力標示規定，在草案中規定原料以可可脂混合可可粉、可可膏，且其總可可固形物含量至少35%、可可脂至少18%、非脂可可固形物至少14%者，品名應標示為黑巧克力或巧克力，若用植物油取代可可脂也要標示。在巧克力製品中的油脂含量，歐盟標準和我國標準中顯示，其可可脂含量皆不可低於18%，且如果將巧克力中的脂肪含量降低，會使巧克力的物化性質產生改變。本研究係針對低熱量巧克力進行研究，以巧克力的原料-可可膏做為樣品，以期能了解巧克力在油脂含量的減少下，其成分的物化特性變化。物化特性分析項目有： 離心試驗、粗脂肪、脂肪酸分析、黏度、硬度、色澤和感官品評。四種品項(產地為厄瓜多、台灣、比利時與印尼的可可膏)在各個分析實驗顯示出的結果為，在離心試驗中離心30分鐘及轉速4000rpm為最適條件。由粗脂肪實驗可得知可可膏及可可脂的粗脂肪含量不會因為離心的時間而有所影響。其他的分析試驗結果，如黏度、硬度及色澤，均如預期的因脂肪含量的減少，而改變其物理性質。

In today's society, due to excessive intake of sugar and fat, resulting in obesity and high BMI value, and even adverse effects on their health, so it’s important to reduce the fat content in food is timely issues. Dark chocolate also known as plain chocolate, have greater hardness and slightly bitter, generally refers to the higher specific gravity component of cocoa, pure cocoa butter content higher than 50% or milk quality content less than 12%, belong to higher calorie food. Currently, our national standard of chocolate products, mainly refer to European Union’s standards, but in January 29, 2016 announcement of the TFDA, sets out the provisions of the chocolate marking draft, the provisions in the draft is mixing the raw materials, which cocoa butter, cocoa powder and cocoa mass, and cocoa and the content of total solids at least 35%, the cocoa butter at least 18%, the non-fat cocoa solids are at least 14%, should be marked as name dark chocolate or chocolate, when use the vegetable oil to substitute cocoa butter also marked. This requirement starting from July 1, 2016 into effect. The fat content of chocolate products, the EU standards and Taiwan standards show that cocoa butter content are not available less than 18%, and reduce the fat content of chocolate, the physical properties of chocolate will change. The present study was carried out the research of low-calorie chocolate, chocolate raw materials - cocoa mass as a sample basis, in order to investigate the changes of physical and chemical properties in the chocolate after reducing fat content. The projects of physical and chemical analysis on the Centrifugal test, Crude fat, Fatty acid analysis, Viscosity, Hardness, Color and Sensory evaluation. Four sources (cocoa mass of Ecuador, Taiwan, Belgium and Indonesia) in each of the analysis of experimental results show, centrifuged for 30 min at 4000 rpm rotational speed in centrifugal test is the optimum condition. From crude fat test could showed the fat content of the cocoa mass and cocoa butter would not be affected by centrifugation. On the other analytical test (physical properties) results, such as viscosity, hardness and color, are changed as expected after reducing the fat content in the chocolate.

口試委員審定書………………………………………………………………..I
誌 謝 ………………………………………………………………………….II
中文摘要 …………………………………………………………………….IV
英文摘要 ..…………………………………………………………………….V
目 錄 .…………………………………………………………………….VII
圖目錄 …………………………………………………………………….. ..X
表目錄 ..………………………………………………………………………XI
第一章 緒論 …………………………………………………………………..1
1.1前言 …………………………………………………………………..1
1.2低熱量對健康的優點 ………………………………………………..5
第二章 文獻整理 ……………………………………………………………..7
2.1巧克力介紹 …………………………………………………………..7
2.2巧克力的製作過程 …………………………………………………12
2.3巧克力的市場 ………………………………………………………15
2.4巧克力的種類 ………………………………………………………17
2.5各國巧克力油脂含量標準 …………………………………………19
2.6巧克力的成分 ………………………………………………………21
2.7巧克力熱量換算 …………………………………………………..25
2.8市售巧克力熱量 ……………………………………………………25
2.9去除食品中油脂的方法 ……………………………………………28
2.9.1壓榨法 ………………………………………………………….29
2.9.2溶劑萃取法 …………………………………………………….29
2.9.3水萃法…………………………………………………………...30
2.9.4離心法…………………………………………………………...32
2.10離心介紹 .………………………………………………………….33
第三章 材料與方法 ….……………………………………………………...35
3.1實驗架構 .…………………………………………………………...35
3.2材料 …………………………………………………………………36
3.2.1樣品來源………………………………………………………...36
3.3試藥 …………………………………………………………………37
3.4儀器 …………………………………………………………………38
3.5分析方法 ..…………………………………………………………..39
3.5.1成分分析.………………………………………………………..39
3.5.2加工處理方法 ..………………………………………………...39
3.5.3物性分析………………………………………………………...40
3.6實驗步驟 ……………………………………………………………41
3.6.1粗脂肪…………………………………………………………...41
3.6.2脂肪酸組成 …………………………………………………….41
3.6.3離心 …………………………………………………………….42
3.6.4黏度 …………………………………………………………….42
3.6.5硬度 …………………………………………………………….42
3.6.6色澤 …………………………………………………………….43
3.6.7感官品評(三角試驗法) ………………………………………...43
第四章 結果與討論 …………………………………………………………44
4.1粗脂肪 ………………………………………………………………44
4.2脂肪酸組成 …………………………………………………………46
4.3離心對巧克力物化特性之影響 ……………………………………48
4.4離心處理對巧克力黏度之影響 ……………………………………50
4.5硬度 …………………………………………………………………52
4.6色澤 …………………………………………………………………54
4.7感官品評 ……………………………………………………………56
第五章 結論…………………………………………………………………..57
第六章 參考文獻 ……………………………………………………………58
6.1英文文獻 ……………………………………………………………58
6.2中文文獻 ……………………………………………………………62
附錄 …………………………………………………………………………..64
衛生福利部食品藥物管理署公告85%黑巧克力營養標示 …………..64
脂肪酸GC圖譜………………………………………………………….66
低熱量巧克力品評問卷………………………………………………….67
相關著作 ……………………………………………………………………...68
市售黑巧克力物化特性分析與研究 …………………………………...68
低熱量巧克力成分物化特性分析與研究 ……………………………...69
降低傳統黑巧克力熱量的方法及其物化特性研究…………………….70

英文文獻
Ana Belščak-Cvitanović, Draženka Komes, Marko Dujmović, Sven Karlović, Matija Biškić, Mladen Brnčić, Damir Ježek. 2015. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167：61-70.
Annelien Rigolle, Imogen Foubert, Jan Hettler, Erik Verboven, Arvid Martens, Ruth Demuynck, Koen Van Den Abeele. 2015. Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallization. Innovative Food Science & Emerging Technologies, 33：289-297.
Bhattacharjee, R. and Kumar, P. L. 2007. Cacao. Genome Mapping and Molecular Breeding in Plants. Berlin, Heidelberg, Springer Berlin Heidelberg. 6.
Chuang, L.-T., Chen, D.-C., Nicaud, J.-M., Madzak, C., Chen, Y.-H., and Huang, Y.-S. 2010. Co-expression of heterologous desaturase genes in Yarrowia lipolytica. New Biotech. 27： 277-282.
Chuang, L.-T.+, Glew, R.H.+, Wang, Y.-C., Yao, P.-W., Lin, C.-C., Presley, J.M., Schulze, J., and Hou, C.-W. 2011. Comparison of the fatty acid, amino acid, mineral and antioxidant content of sweet potato leaves grown on Matsu Island and mainland Taiwan. Food. 5 (SI1)： 43-47.
Dérick Rousseau, Aliénor Coutouly, Patrick Hendricks, Shane Hodge, Nicole L. Green. 2015. Development of an extraction protocol for the removal of the fat phase within chocolate. LWT - Food Science and Technology, 64(1)：61-66.
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira. 2008. Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology. Innovative Food Science & Emerging Technologies, 9(4)：527-533.
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira. 2009. Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems. Food Research International, 42(1)：200-209.
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler. 2007. Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science & Technology, 18(6)：290-298.
European Parliament. 2000. Cocoa and chocolate products intended for human consumption. OJ L 197, 3.8.2000：19-25.
G. Talbot. 2011. 16 – Reducing saturated fat in chocolate, compound coatings and filled confectionery products. In Foods. 318-349.
ICCO. 2009. "ICCO Quarterly Bulletin of Cocoa Statistics." Cocoa Year 15.
J.A. Paixão, J.B. Rodrigues, E.A. Esmerino, A.G. Cruz, H.M.A. Bolini. 2014. Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage. Journal of Dairy Science, 97(12)：7344-7353.
J.E. Norton, P.J. Fryer, J.A. Parkinson. 2013. The effect of reduced-fat labelling on chocolate expectations. Food Quality and Preference, 28(1)：101-105.
L. Svanberg, L. Ahrné, N. Lorén, E. Windhab. 2013. Impact of pre-crystallization process on structure and product properties in dark chocolate. Journal of Food Engineering, 114(1)：90-98.
Lara Manzocco, Sonia Calligaris, Matteo Camerin, Lorena Pizzale, Maria Cristina Nicoli. 2014. Prediction of firmness and physical stability of low-fat chocolate spreads. Journal of Food Engineering, 126：120-125.
M. El-kalyoubi, M.F. Khallaf, A. Abdelrashid, Eman M. Mostafa. 2011. Quality characteristics of chocolate – Containing some fat replacer. Annals of Agricultural Sciences, 56(2)：89-96.
M. Torres-Moreno, E. Torrescasana, J. Salas-Salvadó, C. Blanch. 2015. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chemistry, 166(1)：125-132.
Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P.C. Augusto, Maria V.E. Grossmann. 2015. Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates. LWT - Food Science and Technology, 62(1)：598-604.
Nathalie De Clercq, Kim Moens, Frédéric Depypere, José Vila Ayala, Gijs Calliauw, Wim De Greyt, Koen Dewettinck. 2012. Influence of cocoa butter refining on the quality of milk chocolate. Journal of Food Engineering, 111(2)： 412-419.
Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck. 2014. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 126：35-42.
Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck. 2014. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT - Food Science and Technology, 62(1)：592-597.
Sandra B. Gregersen, Rasmus L. Miller, Marianne Hammershøj, Morten D. Andersen, Lars Wiking. 2015. Texture and microstructure of cocoa butter replacers： Influence of composition and cooling rate. Food Structure, 4： 2-15.
Sara De Pelsmaeker, Xavier Gellynck, Claudia Delbaere, Nathalie Declercq, Koen Dewettinck. 2015. Consumer-driven product development and improvement combined with sensory analysis： A case-study for European filled chocolates. Food Quality and Preference, 41：20-29.
Sheida Kadivar, Nathalie De Clercq, Mansura Mokbul, Koen Dewettinck. 2016. Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate. LWT - Food Science and Technology, 66：48-55.
Susanne Wollgarten, Ceren Yuce, Erin Koos, Norbert Willenbacher. 2016. Tailoring flow behavior and texture of water based cocoa suspensions. Food Hydrocolloids, 52：167-174.
T.-A.L. Do, J. Vieira, J.M. Hargreaves, J.R. Mitchell, B. Wolf. 2011. Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate. LWT - Food Science and Technology, 44(4)：1207-1211.
Vanessa A. Fernandes, Alejandro J. Müller, Aleida J. Sandoval. 2013. Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering, 116(1)：97-108.
Virginia Glicerina, Federica Balestra, Marco Dalla Rosa, Santina Romani. 2013. Rheological, textural and calorimetric modifications of dark chocolate during process. Journal of Food Engineering, 119(1)：173-179.
WeiLiang Wu, Chao Wang, JianXian Zheng. 2012. Optimization of deacidification of low-calorie cocoa butter by molecular distillation. LWT - Food Science and Technology, 46(2)：563-570.

中文文獻
A+醫學百科，2013，離心機，[http：//cht.a-hospital.com/w/%E7%A6%BB%E5%BF%83%E6%9C%BA]。
KingNet國家網路醫藥，2011，一般常見年節零食熱量比，[http：//hospital.kingnet.com.tw/activity/foodfornewyear/food-02.html]。
Stella，2013，[減肥常見食物迷思]巧克力真的是甜蜜無負擔的食物嗎?，營養師的減肥&營養部落格。
土屋公二，2008，巧克力專業師傅的巧克力，台灣東販股份有限公司。
中華民國國家標準(CNS)，2011，粗蛋白檢驗方法，總號：5035 類號：N6116。
中華民國國家標準(CNS)，2013，粗脂肪檢驗方法，總號：5036 類號：N6117。
比爾普萊斯，2015，改變歷史的50種食物，積木文化出版社，頁70-75。
可可之家，2016，100%純可可膏，[http：//www.criollo-cacao.com/hot_cg12454.html]。
江孟燦，2005，低油、低脂、低鹽對健康的好處，[http：//www.stu.ntou.edu.tw/sm/Page_Show.asp?Page_ID=1931]。
艾哲庸&愛吃客編輯群，2006，當巧克力嫁給葡萄酒，愛吃客出版社。
吳德勝，2016，常見外食熱量表、高熱量食物一覽表，[http：//www.we2go.com/web009.htm]。
李榮鈞，2004，傳統製油過程，沙鹿鎮傳統工業發展-油車心.榨油情，沙鹿鎮立深波圖書館。
邢天鴿，2013，科技日報-科學生活：低熱量飲食對健康有啥影響？[http：//big5.gov.cn/gate/big5/www.gov.cn/fwxx/kp/2013-02/16/content_2332500.htm]。
林天送，2012，營養補充品解說：巧克力與可可粉有益血液循環，健康世界雜誌，441：69-72。
區少梅，2012，食品感官品評學及實習，華格那企業有限公司。
曹宇帆，2013，比利時的巧克力時尚，全球中央2013年四月號，[http：//www.cna.com.tw/Topic/NewsWorld/33-1/201303290005-1.aspx]。
梁文薔，2005，巧克力是健康食品嗎?一場甜蜜的風波，健康世界雜誌，359：55-60。
陳似蘭，2011，巧克力原料之研究-從可可莢果到可可粉及可可脂。國立台灣大學生物資源暨農學院農業化學系碩士論文。
創市際市場研究顧問，2010，專題報告-創市際巧克力篇，[http：//www.ixresearch.com/?s=%E5%89%B5%E5%B8%82%E9%9A%9B%E5%B7%A7%E5%85%8B%E5%8A%9B%E7%AF%87]。
創市際市場研究顧問，2011，專題報告-2011年11月 超市量販店篇，[http：//www.ixresearch.com/?s=%E8%B6%85%E5%B8%82%E9%87%8F%E8%B2%A9%E5%BA%97%E7%AF%87]。
詹明慧，2012，堅果類實心牛乳巧克力開發。國立高雄海洋科技大學水產食品科學研究所碩士論文。
德意志烘培股份有限公司，2016，Olmec chocolate 100%巧克力營養標示。
衛生福利部食品藥物管理署，2014，85%黑巧克力營養標示，[https：//consumer.fda.gov.tw/Food/detail/TFNDD.aspx?f=0&pid=1936]。
衛生福利部食品藥物管理署，2016，「巧克力標示規定」草案，食品安全衛生管理法第二十二條第一項第十款及第二十五條第二項規定。
賴怡君，2012，黑巧克力好處多，[http：//www.canceraway.org.tw/page.asp?IDno=1081]。