KR102559417B1 - Method for producing protein chocolate balls using Red ginseng. - Google Patents

Abstract

The present invention relates to a method for producing protein chocolate balls using red ginseng. In general, chocolate balls are foods of fructose by preparing a sugar solution using sugar to produce chocolate balls. The chocolate balls of the present invention are prepared by mixing maltitol and red ginseng extract to prepare a sugar sauce to produce chocolate balls together with protein, which is a method for producing chocolate balls containing protein and saponin, sugar-free food, and improved flavor.

Description

Method for producing protein chocolate balls using red ginseng. {Method for producing protein chocolate balls using Red ginseng.}

The present invention relates to a method for producing protein chocolate balls using red ginseng.

Chocolate balls are formed by molding nuts or caramel into a ball shape with a relatively thick layer of chocolate. In general, a method of manufacturing chocolate balls by coating the outside of nuts such as almonds or peanuts with chocolate is known.

As a similar prior art, there is a method for manufacturing chocolate balls containing beans (10-2009-0074150).

Chocolate balls are foods that contain a lot of sugar and are not beneficial to health due to excessive sugar consumption. To compensate for this, protein chocolate balls made by adding protein are manufactured and sold.

An object to be solved in the present invention is to improve the flavor of the chocolate ball, contain less sugar, and prepare a chocolate ball containing ingredients beneficial to health.

The present invention relates to a method for producing protein chocolate balls using red ginseng. As a solution to the problem of the present invention,

(a) adding water to red ginseng powder so that the water content is 90% or more;

(b) adding a fermentation enzyme to the water-containing red ginseng powder of (a) and fermenting and drying it at 30 ° C to 45 ° C for 3 days;

(c) adding 10 g of the dried fermented red ginseng powder of step (b) per liter of bottled water, extracting at 90° C. for 3 hours, and filtering;

(d) preparing red ginseng sugar solution by mixing red ginseng extract and maltitol at a weight ratio of 50:50 to 90:10;

(e) preparing a core containing 50% or more of protein;

(f) first coating by adding the sugar solution of (d) to the protein core of (e);

(g) adding protein powder and vitamin powder to the ingredients of step (f) and mixing them;

(h) secondarily coating the mixture of (g) with the red ginseng sugar solution of (d);

(i) preparing cocoa mass;

(j) adding the cocoa mass and the coated protein core of (h) to a heated kettle, stirring to coat the cocoa mass, and then stirring the surface of the core to be glossy;

(k) cooling the protein chocolate balls of step (j) and then packaging and commercializing them.

The protein chocolate ball produced by the manufacturing method of the present invention is a sugar-free product, but the flavor is improved and the product quality is improved as a snack that can be enjoyed by men and women of all ages as a food that can help health because it contains protein and saponin.

manufacturing process chart

As a means of solving the problem for achieving the above technical problem, (a) adding water to red ginseng powder so that the water content is 90% or more; (b) adding a fermentation enzyme to the water-containing red ginseng powder of (a) and fermenting and drying it at 30 ° C to 45 ° C for 3 days; (c) adding 10 g of the dried fermented red ginseng powder of step (b) per liter of bottled water, extracting at 90° C. for 3 hours, and filtering; (d) preparing red ginseng sugar solution by mixing red ginseng extract and maltitol at a weight ratio of 50:50 to 90:10; (e) preparing a core containing 50% or more of protein; (f) first coating by adding the sugar solution of (d) to the protein core of (e); (g) adding protein powder and vitamin powder to the ingredients of step (f) and mixing them; (h) secondarily coating the mixture of (g) with the red ginseng sugar solution of (d); (i) preparing cocoa mass;

(j) adding the cocoa mass and the coated protein core of (h) to a heated kettle, stirring to coat the cocoa mass, and then stirring the surface of the core to be glossy; (k) cooling the protein chocolate balls of step (j) and then packaging and commercializing them.

Hereinafter, examples will be described in detail to explain the present invention in detail. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

Protein chocolate balls were prepared by the manufacturing method of the present invention.

comparative example

A commercially available protein chocolate ball from Company A was prepared.

After tasting the protein chocolate balls of Examples and Comparative Examples, they were evaluated in the following manner. As for the evaluation method, 40 women in their 20s to 30s were asked to evaluate their satisfaction with the results of Examples and Comparative Examples.

The taste and smell were evaluated on a 5-point scale, and sensory evaluation items (very bad: 1 point, slightly bad: 2 points, normal: 3 points, slightly good: 4 points, very good: 5 points) were evaluated.

< Tasting Evaluation Comparison Table of Protein Choco Balls > division taste incense feeling of intake overall sign Example 4.7 4.8 4.7 4.7 comparative example 3.8 3.9 3.7 3.8

<Nutrition component analysis comparison table of protein chocolate balls> division per mg/100g moisture protein province carbohydrate ash Example 1.0 40.5 16.4 40.2 1.9 comparative example 1.1 36 19.4 42.1 1.4

<Comparison table of the content of saponin in protein chocolate balls> division per mg/100g Example 68.2 comparative example 0

unsigned

Claims (2)

(a) adding water to red ginseng powder so that the water content is 90% or more;
(b) preparing fermented red ginseng powder by adding a fermentation enzyme to the water-containing red ginseng powder prepared in step (a), fermenting it at 30 ° C to 45 ° C for 3 days, and then drying it;
(c) preparing a red ginseng extract by adding 10 g of the fermented red ginseng powder prepared in step (b) per 1 liter of mineral water, extracting at 90 ° C for 3 hours, and then filtering;
(d) preparing a red ginseng sugar solution by mixing the red ginseng extract prepared in step (c) with maltitol so that the weight ratio of red ginseng extract:maltitol is 50:50 to 90:10;
(e) preparing a protein core containing 50% or more of protein;
(f) adding the protein core prepared in step (e) to the red ginseng saccharide solution prepared in step (d) to prepare a protein core primarily coated with the red ginseng saccharide solution;
(g) adding protein powder and vitamin powder to the protein core coated with the red ginseng sugar solution prepared in step (f) and then mixing them to prepare a mixture;
(h) preparing a red ginseng-coated protein core by adding the mixture prepared in step (g) to the red ginseng sugar solution prepared in step (d);
(i) preparing cocoa mass;
(j) Putting the cocoa mass prepared in step (i) and the protein core secondaryly coated with red ginseng prepared in step (h) into a heated pot, coating the cocoa mass on the protein core secondaryly coated with red ginseng, and then stirring to produce protein chocolate balls;
(k) A method for producing protein chocolate balls using red ginseng comprising the step of cooling the protein chocolate balls prepared in step (j) and then packaging and commercializing them.
Section 1
Protein chocolate balls produced by the method of manufacturing protein chocolate balls using red ginseng.