KR102559441B1 - Method for producing beta-glucan-containing protein chocolate balls - Google Patents

Abstract

The present invention relates to a method for producing beta-glucan-containing protein chocolate balls. In general, chocolate balls are foods of fructose by preparing a sugar solution using sugar to produce chocolate balls. The chocolate ball of the present invention is prepared by mixing maltitol and a functional natural substance extract to prepare a sugar solution sauce to produce a chocolate ball together with protein, so it is a method for producing chocolate balls containing protein and beta-glucan, sugar-free food and improved flavor.

Description

Method for producing beta-glucan-containing protein chocolate balls. {Method for producing beta-glucan-containing protein chocolate balls}

The present invention relates to a method for producing beta-glucan-containing protein chocolate balls.

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 beta-glucan-containing protein chocolate balls. As a solution to the problem of the present invention,

(a) Cauliflower mushroom powder: Sanghwang mushroom powder: Chaga mushroom powder mixed in a weight ratio of 50: 20: 30 and adding water so that the water content is 90% or more;

(b) adding a fermentation enzyme to the water-containing natural product mixture of (a) and fermenting it at 30° C. to 45° C. for 3 days and drying it;

(c) adding 10 g of the dried fermented natural product mixture powder of the step (b) per 1 liter of bottled water, extracting at 60 ° C to 70 ° C for 6 hours, and filtering;

(d) preparing a sugar solution by mixing the natural product mixture extract of step (C) with maltitol in 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 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 it contains protein and beta-glucan, so it is a food that can help health, and the product quality has been improved as a snack that can be enjoyed by men and women of all ages.

manufacturing process chart

As a problem solving means for achieving the above technical problem, (a) flower mushroom powder: Sanghwang mushroom powder: chaga mushroom powder is mixed in a weight ratio of 50: 20: 30, and water is added so that the water content is 90% or more; (b) adding a fermentation enzyme to the water-containing natural product mixture of (a) and fermenting it at 30° C. to 45° C. for 3 days and drying it; (c) adding 10 g of the dried fermented natural product mixture powder of the step (b) per 1 liter of bottled water, extracting at 60 ° C to 70 ° C for 6 hours, and filtering; (d) preparing a sugar solution by mixing the natural product mixture extract of step (C) with maltitol in 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 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 4.8 4.9 4.8 4.8 comparative example 3.9 3.8 3.7 3.7

<Nutrition component analysis comparison table of protein chocolate balls> division per mg/100g moisture protein province carbohydrate ash Example 1.0 39.6 15.1 42.5 1.8 comparative example 1.1 36 19.4 42.1 1.4

<Comparative Table of Beta Glucan Content of Protein Choco Balls> division per mg/100g Example 102.6 comparative example 0

unsigned

Claims (2)

(a) Cauliflower mushroom powder: Sanghwang mushroom powder: Chaga mushroom powder mixed in a weight ratio of 50: 20: 30 and adding water so that the water content is 90% or more;
(b) adding a fermentation enzyme to the water-containing natural product mixture prepared in step (a), fermenting it at 30° C. to 45° C. for 3 days, and then drying to prepare a natural product mixture fermented powder;
(c) adding 10 g of the fermented powder of the natural product mixture prepared in step (b) per 1 liter of mineral water, extracting at 60 ° C. to 70 ° C. for 6 hours, and filtering to prepare a natural product mixture extract;
(d) preparing a natural product mixture sugar solution by mixing maltitol with the natural product mixture extract prepared in step (c) so that the natural product mixture extract:maltitol has a weight ratio of 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 natural product mixture sugar solution prepared in step (d) to prepare a protein core firstly coated with the natural product mixture sugar solution;
(g) preparing a mixture by adding protein powder and vitamin powder to the protein core firstly coated with the natural product mixture sugar solution prepared in step (f) and then mixing them;
(h) preparing a protein core secondarily coated with the natural product mixture by adding the mixture prepared in step (g) to the natural product mixture 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 the natural product mixture prepared in step (h) into a heated pot, coating the cocoa mass on the protein core with the secondary coating of the natural product mixture, and then stirring to produce protein chocolate balls;
(k) A method for producing a beta-glucan-containing protein chocolate ball comprising the step of cooling the protein chocolate ball prepared in step (j) and then packaging and commercializing it.
Protein chocolate balls prepared by the method for producing beta-glucan-containing protein chocolate balls of claim 1.