KR20220109650A - 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. A chocolate ball is generally food made of fructose by making a sugar solution using sugar. The chocolate ball of the present invention is produced by a sugar solution, which is obtained by mixing maltitol and a red ginseng extract, and protein, and thus the chocolate balls produced by the production method of the present invention contain protein and saponin, are sugar-free and have improved flavor.

Description

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

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

A chocolate ball is formed by molding nuts or caramel into a relatively thick layer of chocolate into a ball shape. In general, a method for manufacturing a chocolate ball 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 producing chocolate balls containing beans (10-2009-0074150).

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

An object of the present invention is to improve the flavor of chocolate balls, and to prepare chocolate balls containing less sugar and ingredients beneficial to health.

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

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

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

(c) adding 10 g of the dried red ginseng powder of step (b) per 1 liter of mineral water, extracting it at 90° C. for 3 hours, and filtering;

(d) mixing the red ginseng extract of step (C): maltitol in a weight ratio of 50: 50 to 90: 10 to prepare a red ginseng sugar solution;

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

(f) adding the sugar solution of (d) to the protein core of (e) for primary coating;

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

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

(i) preparing cocoa mass;

(j) adding cocoa mass and the coated protein core of (h) to a heated pot and stirring to coat the cocoa mass, followed by stirring so that the surface of the core becomes glossy;

(k) cooling the protein chocolate ball of step (j), then packaging and commercializing the product.

Protein chocolate balls prepared by the manufacturing method of the present invention are sugar-free products, but they have improved flavor and contain proteins and saponins that can help health.

Manufacturing process diagram

As a problem solving means for achieving the above technical problem, (a) adding water to the red ginseng powder so that the water content is 90% or more; (b) adding a fermenting enzyme to the water-containing red ginseng powder of (a), fermenting it at 30° C. to 45° C. for 3 days, and drying; (c) adding 10 g of the dried red ginseng powder of step (b) per 1 liter of mineral water, extracting it at 90° C. for 3 hours, and filtering; (d) mixing the red ginseng extract of step (C): maltitol in a weight ratio of 50: 50 to 90: 10 to prepare a red ginseng sugar solution; (e) preparing a core containing 50% or more of protein; (f) adding the sugar solution of (d) to the protein core of (e) for primary coating; (g) adding and mixing protein powder and vitamin powder to the material of step (f); (h) second coating the mixture of (g) with the red ginseng sugar solution of (d); (i) preparing cocoa mass;

(j) adding cocoa mass and the coated protein core of (h) to a heated pot and stirring to coat the cocoa mass, followed by stirring so that the surface of the core becomes glossy; (k) cooling the protein chocolate ball of step (j), then packaging and commercializing the product.

Hereinafter, examples will be given to describe the present invention in detail. However, the embodiments according to the present invention may be modified in various other 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 of ordinary skill in the art.

Example

Protein chocolate balls were prepared by the production 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, evaluation was performed in the following manner. As for the evaluation method, satisfaction with the results of Examples and Comparative Examples was evaluated for 40 women in their 20s and 30s.

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

< Comparison table of tasting evaluation of Protein Choco Ball > division taste incense ingestion overall sign Example 4.7 4.8 4.7 4.7 comparative example 3.8 3.9 3.7 3.8

<Comparative table of nutritional composition analysis of Protein Choco Ball> division per mg/100g moisture protein Fat 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 Josaponin content of Protein Choco Ball> division per mg/100g Example 68.2 comparative example 0

unsigned

Claims (2)

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

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