KR102268056B1 - Manufacturing method for yam cream chocolate and yam cream chocolate manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing yam cream chocolate and to yam cream chocolate produced thereby.
The method for producing yam cream chocolate according to the present invention includes a yam powder manufacturing step (S100) of preparing yam and then grinding to prepare yam powder; Red ginseng powder manufacturing step (S200) of manufacturing red ginseng using fresh ginseng and then pulverizing to prepare red ginseng powder; a yam cream manufacturing step of preparing yam cream using the yam powder and red ginseng powder (S300); A yam cream freeze-drying step (S400) of freeze-drying after putting the yam cream into a mold of a certain shape; and a yam cream chocolate manufacturing step (S500) of manufacturing yam cream chocolate by coating chocolate on the surface of the freeze-dried yam cream.
According to the above configuration, the present invention manufactures chocolate using yam cream, thereby easily ingesting the nutrition of yam and chocolate, and at the same time manufacturing yam cream chocolate with improved preference so that consumers can easily consume it as a snack. can do.

Description

Manufacturing method of yam cream chocolate and yam cream chocolate manufactured thereby {MANUFACTURING METHOD FOR YAM CREAM CHOCOLATE AND YAM CREAM CHOCOLATE MANUFACTURED BY THE SAME}

The present invention relates to a method for producing yam cream chocolate and to yam cream chocolate produced thereby, and more particularly, to a method for preparing chocolate using yam cream, so that the nutrition of yam and chocolate can be easily ingested and at the same time as a snack for consumers. It relates to a method for producing yam cream chocolate with improved preference so that it can be easily ingested for use, and to yam cream chocolate produced thereby.

Chocolate is a generic term for products obtained by adding various food ingredients to raw materials obtained from the seeds of the Theobroma cacao tree. , milk products and food additives are mixed and molded, and products containing 7 wt% or more of processed cocoa products are called chocolates.

Cocoa powder is mainly composed of proteins, carbohydrates and fats, and 2/3 of the carbohydrates are dietary fiber, and the remainder is mostly starch and almost no sugar. Fat has a content of 0 to 24% by weight, depending on the type of cocoa product, and contains vitamins and minerals. Among them, cocoa butter has a very high degree of saturation, and the saturated fatty acid content is about 62% by weight of the fat mass, mainly stearic acid and palmitic acid. and the rest is oleic acid, an unsaturated fatty acid.

In addition, as research has been reported that cocoa has more antioxidants than wine, chocolate, which contains cocoa and cocoa butter, is also expected to have high antioxidant activity. Accordingly, such chocolate or cocoa is recently recognized as a functional food in basic food as its nutritional value and physiological functionality have been revealed.

In addition, the antioxidant effect by the polyphenol component is also one of the components used in various functional foods. It has been reported that polyphenols inhibit or delay the occurrence of various diseases and tissue damage made by free radicals generated in human life activities.

In addition, when the amount of free radicals in the body increases above a certain level, the beta cells that make insulin are damaged and insulin becomes insufficient, resulting in diseases such as diabetes, which weakens the antioxidant power and protects the body from the adverse effects of free radicals. It occurs in a state that is difficult to protect, and causes many complications.

In addition, free radicals in the body naturally accumulate in the body from natural environmental pollution, air pollution, food pollution, etc., and cause various diseases including cell death.

Chocolate contains more polyphenols that prevent the health damage of free radicals than red wine or green tea, and the absorption rate of chocolate polyphenols is 10 times higher than that of red wine, so cacao polyphenols have a strong ability to suppress lipid peroxide in the body.

In addition to polyphenols, chocolate also contains ferulic acid, an antioxidant that enhances immunity and protects the skin from UV rays. The fat contained in chocolate is vegetable fat contained in cocoa butter, of which about 1/ Oleic acid occupying 3 is an unsaturated fatty acid, and the oleic acid serves to lower blood cholesterol concentration.

Chocolate contains not only polyphenols that inhibit the oxidation of these free radicals, but also contains a large amount of beneficial ingredients for the human body, such as calcium, fluorine, potassium, iron, phosphorus, zinc and manganese.

On the other hand, yam refers to natural hemp that has not been cultivated. The appearance of yam is purple on the plant body, the roots are fleshy, and it grows naturally by going deep into the ground. Depending on the variety, there are various types such as long, palm-like, lump-like, etc. it will take shape In addition, the leaves are triangular and shaped like a heart, and the petiole turns purple along with the veins and is characterized by the appearance of buds in the leaf axils.

Usually, flowers are monosexual, bloom in June-July, and form 1-3 stalks in the leaf axil, with male spikelets standing upright and female spikelets hanging down. The fruit is a capsule and ripens in October, has 3 wings and contains seeds with round wings. The tuber root is called sanyak (山藥) in oriental medicine, and the tuber root is used for food and medicinal purposes (tonicity, gangjeong, antidiarrheal).

These yam are very effective in the stomach through a digestive enzyme called amylase, and the sticky rutin glycoprotein helps protein absorption and has a nourishing and tonic effect. In addition, as it contains components such as vitamin B group, choline, and saponin, it is known to be effective in diabetes as well as recovering physical strength and improving resistance to disease. In addition, it is known that it helps to increase the function of the kidneys and shows a good effect in relieving phlegm and cough.

However, yam (hemp) with various effects as described above tends to be difficult for consumers to consume easily, especially in the case of children and women, it is difficult to consume yam easily due to the unique flavor and taste of yam and the oozing essence. there was

Accordingly, the present inventors have made research efforts to produce functional food using chocolate and yam, which contain a large amount of ingredients beneficial to the human body, and as a result, by making chocolate using yam cream, the nutrition of yam and chocolate can be easily ingested and At the same time, it was confirmed that the consumer can easily consume it as a snack, and the present invention was completed.

Domestic Registered Patent No. 10-1446731 (Registered on September 25, 2014) Domestic Registered Patent No. 10-1284813 (Registered on July 04, 2013) Domestic Registered Patent No. 10-20111498 (Registered on August 09, 2019)

The present invention provides a method for producing chocolate with yam cream, which improves the preference for easily ingesting yam and chocolate and at the same time consumers can easily consume it as a snack by manufacturing chocolate using yam cream, and manufacturing method by the same It is to provide yam cream chocolate.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing yam cream chocolate according to the present invention comprises: a yam powder manufacturing step (S100) of preparing yam and then grinding to prepare yam powder; Red ginseng powder manufacturing step (S200) of manufacturing red ginseng using fresh ginseng and then pulverizing to prepare red ginseng powder; a yam cream manufacturing step of preparing yam cream using the yam powder and red ginseng powder (S300); A yam cream freeze-drying step (S400) of freeze-drying after putting the yam cream into a mold of a certain shape; and a yam cream chocolate manufacturing step (S500) of manufacturing yam cream chocolate by coating the surface of the freeze-dried yam cream with chocolate.

In the yam powder manufacturing step (S100), the yam powder is washed after preparing the yam, and the washed yam is first dried, but the first drying is the washed yam at a temperature of 18 to 22° C. Drying for 50 hours, removing and peeling the skin of the first dried yam, and immersing the peeled yam in a mixed solution consisting of lemon juice and bamboo brine, the mixed solution is lemon juice 1 part by weight and bamboo salt solution It is mixed in a weight ratio of 4 parts by weight, the bamboo salt water has a concentration of 0.1 to 1.0% by weight, and the peeled yam is immersed in a mixed solution at a temperature of 20 to 25° C. and maintained for 20 to 40 minutes. The yam impregnated with the lemon juice and bamboo salt water components are mixed with a mixture of cinnamon powder and sugar and then steamed, wherein the cinnamon powder and sugar are mixed in a weight ratio of 20 to 30 parts by weight of cinnamon powder and 5 to 10 parts by weight of sugar , is performed by steaming by heating with steam at 125 to 135 ° C. for 20 to 40 minutes in a steamer, and after cutting the steamed yam to a size of 1 to 20 mm, the cut yam is heated at 28 to 32 ° C. from 30 to A second drying for 50 hours, and a process of pulverizing and pulverizing the second dried yam, the yam powder may have a particle size in the range of 10 to 300 mesh.

In the yam cream freeze-drying step (S400), the yam cream put into the molding mold may be stored and dried at a temperature of -20 to -25°C for 10 to 40 hours.

In addition, the present invention includes a yam cream chocolate prepared by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

The method for producing yam cream chocolate according to the present invention is yam cream with improved preference so that consumers can easily consume yam and chocolate for snacking while at the same time easily ingesting the nutrition of yam and chocolate by manufacturing chocolate using yam cream. You can make chocolate.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method of manufacturing yam cream chocolate according to the present invention.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, a preferred embodiment will be described in detail with respect to the method for producing yam cream chocolate according to the present invention.

1 is a flowchart for explaining a method of manufacturing yam cream chocolate according to the present invention.

Referring to Figure 1, the method of manufacturing yam cream chocolate according to the present invention includes a yam powder manufacturing step (S100), a red ginseng powder manufacturing step (S200), a yam cream manufacturing step (S300), a yam cream freeze-drying step (S400) and It includes a yam cream chocolate manufacturing step (S500).

1. Yam powder manufacturing step (S100)

The yam powder manufacturing step (S100) is a step of preparing yam and then pulverizing it to prepare yam powder.

In the yam powder manufacturing step (S100), the yam is very effective in digestion through a digestive enzyme called amylase, and the sticky rutin glycoprotein helps protein absorption and has a nourishing and tonic effect. In addition, as it contains components such as vitamin B group, choline, and saponin, it is known to be effective in diabetes as well as recovering physical strength and improving resistance to disease. In addition, it is known that it helps to increase the function of the kidneys and shows a good effect in relieving phlegm and cough.

In the yam powder manufacturing step (S100), yam powder prepared by the following manufacturing method may be used as the yam powder.

First, in order to prepare yam powder, yams may be prepared and then washed.

In the above step, the washing of the yam may be performed by using purified water to remove foreign substances adhering to the surface of the yam.

Next, the washed yam may be first dried to remove moisture contained in the yam.

In the above step, the moisture contained inside the yam is rapidly evaporated during drying in sunlight and may be performed in a well-ventilated shady place to prevent the inherent flavor from disappearing. For example, in the above step, the washed yam It can be dried for 30 to 50 hours at a temperature of 18 to 22 ℃.

Next, it may be peeled by removing the skin of the first dried yam.

In the above step, the removal of the first dried yam skin may be removed by an operator, such as a knife, or by a machine such as a dedicated peeler.

Then, the peeled yam may be immersed in the mixed solution.

In the above step, by immersing the yam from which the skin has been removed in the mixed solution, it is possible to prevent the yams from being discolored or easily deteriorated in a later process, and the mixed solution may be made of lemon juice and bamboo brine.

In the above step, the lemon juice contains a lot of vitamin C, has a strong acidity, and is effective for skin health, fatigue recovery, cold prevention, headache, etc., and the bamboo salt water can sterilize the yams to prevent easy spoilage.

In addition, the lemon juice and bamboo salt water can prevent the yam from browning over time, and the mixed solution is prepared by mixing 1 part by weight of lemon juice and 4 parts by weight of bamboo salt solution, and the bamboo salt solution has a concentration It may be 0.1 to 1.0% by weight.

In addition, in the above step, the peeled yam may be immersed in a mixed solution at a temperature of 20 to 25° C. and maintained for 20 to 40 minutes.

Next, after taking out the yam immersed in the mixed solution, the yam may be steamed.

In the above step, the yam impregnated with the lemon juice and bamboo salt water components are mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are 20 to 30 cinnamon powder It can be carried out by mixing in a weight ratio of 5 to 10 parts by weight of sugar and 5 to 10 parts by weight, and steaming by heating with steam at 125 to 135° C. for 20 to 40 minutes in a steamer.

In the above step, the cinnamon powder enhances immunity, promotes blood circulation, helps to prevent vascular diseases, and has food poisoning prevention, sterilization and insecticidal effects, and the sugar enhances the surface gloss and sugar content of the soaked yam and has an antiseptic effect. Storage can be improved.

Next, after cutting the steamed yam, a second drying may be performed.

In the above step, the drying efficiency of the yam can be improved by cutting and drying the steamed yam. For example, after cutting the yam into a size of 1 to 20 mm, the cut yam is heated at 28 to 32 ° C. It can be carried out by drying for 30 to 50 hours in

Then, the second dried yam may be pulverized and powdered.

In the above step, yam powder having a particle size in the range of 10 to 300 mesh can be prepared by pulverizing the second dried yam using a known grinder.

2. Red ginseng powder manufacturing step (S200)

The red ginseng powder manufacturing step (S200) is a step of manufacturing red ginseng powder using fresh ginseng and then pulverizing the red ginseng powder.

In the red ginseng powder manufacturing step (S200), the red ginseng powder manufactured by the following manufacturing method may be used.

First, in order to prepare red ginseng powder, fresh ginseng with excellent quality can be harvested and then washed cleanly in water.

In the above step, the fresh ginseng can be classified and selected according to the size, and fresh ginseng having an excellent variety can be used. For example, the fresh ginseng is preferably 6-year-old fresh ginseng and fresh ginseng having a constant thickness.

Next, the washed fresh ginseng may be immersed in a mixed solution of grape juice, lemon juice and salt solution.

In the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. , headache, etc., the lemon juice and salt solution can prevent the fresh ginseng from discoloring over time, and the mixed solution weighs 1 part by weight of grape juice, 1 part by weight of lemon juice and 10 parts by weight of salt solution It is prepared by mixing in a ratio, and the salt solution may be a salt solution having a concentration of 0.1 to 1% by weight.

In addition, in the above step, the washed fresh ginseng may be immersed in a mixed solution of grape juice, lemon juice and salt solution at a temperature of 20 to 25° C. and then maintained for 5 to 10 minutes to be immersed.

Next, after separating the immersed fresh ginseng, it can be dried in a well-ventilated shade.

In the above step, the moisture contained inside the fresh ginseng is rapidly evaporated when the sunlight is dried, and in order to prevent the inherent flavor from disappearing, it may be performed in a well-ventilated shady place, for example, the step is the temperature of the fresh ginseng. It can be dried for 20 to 50 hours in the shade maintained at 23 to 27° C. and 60 to 70% humidity.

That is, in the above step, the water contained in the fresh ginseng is gradually and evenly evaporated by the process conditions as described above, so that the bitter taste or strong flavor of the fresh ginseng can be removed, and the penetration of air is facilitated by the destruction of the cell tissue of the fresh ginseng. By accelerating the fermentation, the taste and aroma can be intensely exhibited.

Then, the dried fresh ginseng can be inoculated by spraying the mineral and lactic acid bacteria culture solution.

In the above step, it can be inoculated by spraying at a weight ratio of 0.1 to 1 parts by weight of minerals and 5 to 10 parts by weight of the lactic acid bacteria culture solution with respect to 100 parts by weight of the dried fresh ginseng, wherein the minerals and the lactic acid bacteria culture solution are included below the above-mentioned lower limit range. In this case, there may be a problem that sufficient fermentation is not made in the subsequent process, and if it is included in excess of the above upper limit range, there may be a problem in that the physical properties of fresh ginseng are reduced due to excessive fermentation.

In the above step, the mineral refers to a mineral that is absorbed by the fresh ginseng during the fermentation and steaming process of the fresh ginseng in a later process and is a nutrient that is required in a relatively small amount for the growth, maintenance and reproduction of the human body, calcium, phosphorus, potassium, magnesium, manganese , any one or more selected from the group consisting of iodine, selenium, molybdenum and cobalt may be used.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

For example, in the step, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid). , England), incubated for 20 to 25 hours at 37-39° C., ^{diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10-15 minutes to obtain the supernatant. (supernatant) only, and after filtering the supernatant with a 0.45㎛ syringe filter (syringe filter), sterile distilled water with respect to 100 parts by weight of the filtered supernatant by mixing in a weight ratio of 1,000 to 2,000 parts by weight of lactic acid bacteria A culture solution can be prepared.

Next, fresh ginseng inoculated with the mineral and lactic acid bacteria culture may be fermented.

In the above step, the fresh ginseng inoculated with the mineral and lactic acid bacteria culture medium can be fermented for 2 to 5 days after maintaining a temperature of 40 to 43 ° C and a humidity of 60 to 62%, the fermentation of the fresh ginseng is the lower limit If it is carried out below the range, there may be a problem that the fresh ginseng is not sufficiently fermented, and if it is carried out in excess of the above upper limit range, there may be a problem in that the texture and flavor of red ginseng produced by excessive fermentation is reduced. .

Next, red ginseng can be prepared by steaming the fermented fresh ginseng.

In the above step, the fermented fresh ginseng is put into a heating vessel (for example, a water bath) and then the process of heating and aging may be repeatedly performed. The process of steaming and aging using the fresh ginseng is a known technique, For convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

Subsequently, the steamed red ginseng may be aged at a low temperature.

In the above step, the steamed red ginseng is stored at a temperature of 4 to 6 ° C. for 10 to 20 hours and aged at a low temperature, and then the low temperature aged red ginseng is maintained at a temperature of 10 to 12 ° C. for 3 to 5 days. By drying so that the moisture content is 25 to 30%, it is possible to maintain a moist texture and improve taste and aroma.

Next, red ginseng powder can be prepared by grinding the low-temperature aged red ginseng.

The grinding of the low-temperature aged red ginseng can be performed using a known grinder, etc. The configuration of the grinding of the red ginseng is a known technique, and for convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof is given. to be omitted.

3. Yam cream manufacturing step (S300)

The yam cream manufacturing step (S300) is a step of manufacturing yam cream using the yam powder and red ginseng powder.

In the yam cream manufacturing step (S300), the yam cream may use the yam cream prepared by the following manufacturing method.

First, in order to prepare the yam cream, soybeans may be prepared, and foreign substances or impurities adhering to the soybeans may be removed.

In the above step, the soybean removes scratches or wounds, selects unblemished soybeans, and sprays air on the surface of the soybean to remove fine particles to remove foreign substances or impurities. The protein contained in the soybean is a high-quality plant protein that provides abundant essential amino acids, and is used as an alternative food for animal protein because it is inexpensive compared to animal protein. The use of soybean protein is limited due to its unique soybean fishy smell, but since it exhibits various functional properties of animal protein, it is widely used in the food industry.

Next, the soybeans from which the impurities are removed may be immersed in purified water.

The soybeans immersed in the purified water in the above step are immersed at a temperature of 20 to 25° C. for 11 to 13 hours, thereby absorbing moisture into the soybeans to prepare soybeans in a soft state. In the above step, if the immersion of the soybeans is performed below the lower limit range, the soybean does not sufficiently absorb moisture, so that the soybean does not swell in an easy-to-extract state. If it is performed, there may be a problem in that the manufacturing process time or cost is delayed.

Next, the soybeans immersed in the purified water may be heated in a bath.

In the above step, by heating the soybean immersed in purified water in a hot water bath, the anti-nutritional factor contained in the soybean disappears, so that the digestibility and absorption rate of the soybean can be increased. By inactivating this enzyme, it is possible to remove the fishy taste and odor peculiar to soybeans from the produced yam cream.

In the above step, the bath heating of the soybeans may be performed using a bean cooker as a processing machine, and the bath heating is heated by mixing soybeans and purified water in a weight ratio of 1:9 to 3:7, and heating temperature may be carried out at a temperature of 90 to 100 °C for 30 to 60 minutes.

Then, the mixture of purified water and soybeans heated in the bath may be ground to prepare a mixed stock solution.

In the above step, the grinding of the mixture may be performed by adding a mixture of purified water and soybeans heated in a water bath to a grinder to grind the soybeans so that the particle diameter of the soybeans is 10 to 1000㎛. In the present invention, when the soybean is pulverized with a particle size of more than 1000 μm, a problem may occur that the effective nutrient component contained in the soybean is not sufficiently extracted because the particle size of the soybean is too large. There may be a problem in that a large amount of soybean particles are included in the mixed stock solution.

Next, after transferring the mixed stock solution in which the soybeans are pulverized to an extraction tank, useful components may be extracted from the pulverized soybeans.

In the above step, the extraction of the mixed solution in which the soybeans are pulverized may be performed at a temperature of 90 to 97° C. for 30 to 60 minutes. When the extraction is performed below the lower limit, useful components are sufficiently extracted from the pulverized soybeans. It may not be done, and when it is carried out in excess of the upper limit range, the physical properties of the extracted soybean may be changed due to the high temperature.

Next, the soybean okara from which the soybeans are pulverized and the stock solution from which the useful components are extracted may be separated from the mixed stock solution.

In the above step, the separation can separate the okara and the stock solution using a decanter, which is a centrifugal separator used for the purpose of separating a solid-liquid system with a lot of solids. , it is possible to obtain a stock solution from which okara is separated by using the decanter.

Then, the stock solution may be sterilized using a sterilization deodorizer and then deodorized.

In the above step, the sterilization and deodorization is performed using a sterilization deodorizer under a pressure of 400 to 500 bar and at a temperature of 85 to 95 ° C. for 10 to 30 minutes and then sterilizing and deodorizing at a temperature of 45 to 50 ° C. can proceed.

Next, the sterilized and deodorized stock solution is transferred to a fermentation tank, the additive is added, and the mixture is stirred, and the complex lactic acid bacteria are added to the added stock solution and then fermented to prepare a fermentation stock solution.

In the above step, the sterilized and deodorized stock solution is transferred to a fermentation tank, and 0.1 to 0.2 parts by weight of sea salt and 2 to 4 parts by weight of blueberry puree are added to 100 parts by weight of the sterilized and deodorized stock solution in the fermentation tank, and then 80 to 90 parts by weight. 10 to 20 parts by weight of yam powder, 3 to 7 parts by weight of red ginseng powder based on 100 parts by weight of the sterilized and deodorized stock solution by stirring at ℃ and then sterilizing for 10 to 15 minutes and then using a cooling device to lower the temperature to 50 to 55℃ parts and 5 to 10 parts by weight of fructooligosaccharide may be added. After that, 0.01 to 0.1 parts by weight of complex lactic acid bacteria were added based on 100 parts by weight of the stock solution containing the sea salt, blueberry puree, yam powder, red ginseng powder and flacto oligosaccharide at 40 to 42 ℃, and stirring was stopped at 35 to 40 ℃. After 250 to 350 minutes fermentation can proceed.

The lactic acid strains used as the complex lactic acid bacteria include Streptococcus thermophilus , Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbrucky sub. Bulgaricus ( Lactobacillus delbrueckii subsp , bulgaricus ), Lactobacillus paracasei ( Lactobacillus paracasei ) and Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) Any one or more strains selected from the group consisting of may be used.

Next, the yam cream can be prepared by cooling the fermentation stock solution to 5 to 7° C. while stirring, and adding 5 to 10 parts by weight of sugar and 5 to 10 parts by weight of strawberry puree per 100 parts by weight of the cooled fermentation stock solution. have.

4. Yam cream freeze-drying step (S400)

The yam cream freeze-drying step (S400) is a step of freeze-drying after putting the yam cream into a mold of a certain shape.

In the yam cream freeze-drying step (S400), the yam cream may be put into a mold of a shape desired by the manufacturer and then freeze-dried. Since the shape of the mold may vary, a detailed description thereof will be omitted. do it with

In the yam cream freeze-drying step (S400), the yam cream is put into a mold of a certain shape, and then the yam cream put into the mold is stored and dried at a temperature of -20 to -25° C. for 10 to 40 hours. can

5. Yam cream chocolate manufacturing step (S500)

The yam cream chocolate manufacturing step (S500) is a step of preparing yam cream chocolate by coating chocolate on the surface of the freeze-dried yam cream.

The yam cream chocolate manufacturing step (S500) may be performed by coating a known chocolate on the surface of the freeze-dried yam cream, and the configuration of coating the chocolate is a known technique, for convenience of explanation and the technical spirit of the present invention. For clarity, a detailed description thereof will be omitted.

Hereinafter, with reference to the accompanying drawings, preferred examples and comparative examples of the method for producing yam cream chocolate according to the present invention will be described in more detail.

<Example>

First, yam was prepared and then pulverized to prepare yam powder, and red ginseng was prepared using fresh ginseng and then pulverized to prepare red ginseng powder.

Next, yam cream was prepared by mixing the yam powder and red ginseng powder with a stock solution prepared using soybeans, and the yam cream was stored at a temperature of -22 to -23° C. for 25 hours and freeze-dried.

Then, chocolate was coated on the surface of the freeze-dried yam cream to prepare yam cream chocolate.

< Comparative Example 1 >

Chocolate was prepared in the same manner as in Example, but in Comparative Example 1, chocolate was prepared without using yam powder.

< Comparative Example 2 >

Chocolate was prepared in the same manner as in Example, but in Comparative Example 2, chocolate was prepared without using red ginseng powder.

< Sensory evaluation >

As described above, sensory evaluation was performed on the taste, flavor, texture, preference, etc. of the chocolate prepared according to Examples 1 and 2 and the chocolate prepared according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below. The sensory test was conducted for 50 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division flavor sense of organization zest texture Overall Preference Example 8.4 8.3 8.4 8.5 8.4 Comparative Example 1 7.2 7.0 7.2 7.1 7.1 Comparative Example 2 7.1 7.2 7.3 7.2 7.2

As shown in the above-mentioned [Table 2], as a result of comparing the taste, texture, flavor, texture and overall preference of the chocolate prepared in Examples 1 and 2 and the chocolate prepared in Comparative Examples 1 and 2, It was found that the prepared chocolate was excellent in overall taste, texture, flavor, texture and overall preference compared to the chocolate prepared in Comparative Examples 1 and 2.

This is because chocolate manufactured according to the embodiments is made of yam cream using yam powder and red ginseng powder, and chocolate is produced using this, which is rich in nutrients and at the same time, the taste and flavor of chocolate are further enhanced, thereby increasing consumer preference. is considered to have been satisfied.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may express the present invention in other specific forms without changing the technical spirit or essential features. It will be appreciated that this may be practiced. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

A yam powder manufacturing step of preparing yam and then grinding to prepare yam powder (S100);
Red ginseng powder manufacturing step (S200) of manufacturing red ginseng using fresh ginseng and then pulverizing to prepare red ginseng powder;
a yam cream manufacturing step of preparing yam cream using the yam powder and red ginseng powder (S300);
A yam cream freeze-drying step (S400) of freeze-drying after putting the yam cream into a mold of a certain shape; and
A yam cream chocolate manufacturing step (S500) of manufacturing yam cream chocolate by coating the surface of the freeze-dried yam cream with chocolate,
In the yam powder manufacturing step (S100), the yam powder is washed after preparing the yam, and the washed yam is first dried, but the first drying is the washed yam at a temperature of 18 to 22° C. Drying for 50 hours, removing and peeling the skin of the first dried yam, and immersing the peeled yam in a mixed solution consisting of lemon juice and bamboo brine, the mixed solution is lemon juice 1 part by weight and bamboo salt solution It is mixed in a weight ratio of 4 parts by weight, the bamboo salt water has a concentration of 0.1 to 1.0% by weight, and the peeled yam is immersed in a mixed solution at a temperature of 20 to 25° C. and maintained for 20 to 40 minutes. The yam impregnated with the lemon juice and bamboo salt water components are mixed with a mixture of cinnamon powder and sugar and then steamed, wherein the cinnamon powder and sugar are mixed in a weight ratio of 20 to 30 parts by weight of cinnamon powder and 5 to 10 parts by weight of sugar , is performed by steaming by heating with steam at 125 to 135 ° C. for 20 to 40 minutes in a steamer, and after cutting the steamed yam to a size of 1 to 20 mm, the cut yam is heated at 28 to 32 ° C. from 30 to A second drying for 50 hours, and a process of pulverizing and pulverizing the second dried yam, the yam powder has a particle size in the range of 10 to 300 mesh,
In the yam cream manufacturing step (S300), the yam cream removes impurities attached to the soybeans after preparing the soybeans, and the soybeans from which the impurities are removed are placed in purified water at a temperature of 20 to 25° C. for 11 to 13 hours. Soybeans immersed in the purified water are heated in a bath, but the bath heating is performed by mixing soybeans and purified water in a weight ratio of 1:9 to 3:7, and heating at a temperature of 90 to 100° C. for 30 to 60 minutes. A mixed stock solution is prepared by grinding a mixture of purified water and soybeans heated in a bath, and after transferring the mixed stock solution to an extraction tank, the useful components of the soybeans are extracted at a temperature of 90 to 97° C. for 30 to 60 minutes and separating the stock solution from which the soybean okara and useful components are extracted from the mixed stock solution of the extraction tank, and the stock solution is sterilized and deodorized at a pressure of 400 to 500 bar and at a temperature of 85 to 95° C. for 10 to 30 After performing homogenization and sterilization for minutes, sterilization and deodorization are performed at a temperature of 45 to 50° C., the sterilized and deodorized stock solution is transferred to the fermentation tank, and 100 parts by weight of the stock solution sterilized and deodorized in the fermentation tank After adding 0.1 to 0.2 parts by weight of sea salt and 2 to 4 parts by weight of blueberry puree, the mixture is stirred at 80 to 90° C., then sterilized for 10 to 15 minutes, and then the temperature is lowered to 50 to 55° C. using a cooling device to sterilize and deodorize. Based on 100 parts by weight of the prepared stock solution, 10 to 20 parts by weight of yam powder, 3 to 7 parts by weight of red ginseng powder, and 5 to 10 parts by weight of flauctooligosaccharide are added, and then at 40 to 42° C., the sea salt, blueberry puree, yam powder, 0.01 to 0.1 parts by weight of complex lactic acid bacteria is added based on 100 parts by weight of the stock solution to which red ginseng powder and flacto oligosaccharide are added, and after stopping stirring at 35 to 40° C., fermentation is performed for 250 to 350 minutes to prepare a fermentation stock solution, The fermentation stock solution is cooled to 5-7° C. with stirring, and the cooled fermentation source A method for producing yam cream chocolate, characterized in that it is prepared by adding 5 to 10 parts by weight of sugar and 5 to 10 parts by weight of strawberry puree based on 100 parts by weight of the liquid.
delete The method of claim 1,
In the yam cream freeze-drying step (S400), the yam cream is stored and dried at a temperature of -20 to -25° C. for 10 to 40 hours.
A yam cream chocolate, characterized in that it is manufactured by any one of the manufacturing methods of claim 1 or 3.

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