KR102559448B1 - Method for producing protein chocolate balls using Sanghwang mushrooms. - Google Patents

Abstract

The present invention relates to a method for producing protein chocolate balls using Sanghwang mushroom. 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 a method for producing a chocolate ball containing protein and beta-glucan, a sugar-free food, and improved flavor by preparing a sugar sauce by mixing maltitol and a mushroom extract solution to prepare a chocolate ball together with protein.

Description

Method for producing protein chocolate balls using Sanghwang mushrooms.

The present invention relates to a method for producing protein chocolate balls using Sanghwang mushroom.

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 Sanghwang mushroom. As a solution to the problem of the present invention,

(a) adding moisture to Phellinus Phellinus powder so that the moisture content is 90% or more;

(b) adding a fermentation enzyme to the moisture-containing Phellinus linteus of (a) and fermenting and drying it at 30 ° C to 45 ° C for 3 days;

(c) adding 10 g of dried Phellinus Phellinus fermented powder of step (b) per 1 liter of bottled water, extracting at 90 ° C to 100 ° C for 2 hours, and filtering;

(d) preparing Phellinus Phellinus saccharide by mixing Phellinus Phellinus 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) subjecting the mixture of (g) to a secondary coating with the Sangwang mushroom 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) adding moisture to Sanghwang mushroom powder so that the moisture content is 90% or more; (b) adding a fermentation enzyme to the moisture-containing Phellinus linteus of (a) and fermenting and drying it at 30 ° C to 45 ° C for 3 days; (c) adding 10 g of dried Phellinus Phellinus fermented powder of step (b) per 1 liter of bottled water, extracting at 90 ° C to 100 ° C for 2 hours, and filtering; (d) preparing Phellinus Phellinus saccharide solution by mixing Phellinus Phellinus 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) subjecting the mixture of (g) to a secondary coating with the Sangwang mushroom 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 4.6 4.7 4.7 comparative example 3.8 4.1 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 40.3 17.9 38.9 1.9 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 23.8 comparative example 0

unsigned

Claims (2)

(a) adding moisture to Phellinus Phellinus powder so that the moisture content is 90% or more;
(b) preparing a fermented Phellinus Phellinus powder by adding a fermentation enzyme to Phellinus linteus containing moisture prepared in step (a), fermenting it at 30 ° C to 45 ° C for 3 days, and then drying;
(c) 10 g of Phellinus Phellinus fermented powder prepared in step (b) is added per liter of bottled water
Adding and extracting at 90 ℃ ~ 100 ℃ for 2 hours, and then filtering to prepare a Phellinus linteus extract;
(d) mixing Phellinus Phellinus maltitol with Phellinus Phellinus extract prepared in step (c) to prepare Phellinus Phellinus sugar solution in 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 sugar solution prepared in step (d) to prepare a protein core coated with Phellinus Phellinus sugar solution;
(g) preparing a mixture by adding protein powder and vitamin powder to the protein core coated with the Phellinus saccharide solution prepared in step (f) and then mixing them;
(h) adding the mixture prepared in step (g) to the sugar solution of Phellinus Phellinus prepared in step (d) to prepare a protein core coated with Phellinus Phellinus;
(i) preparing cocoa mass;
(j) adding the cocoa mass prepared in step (i) and the protein core coated with Phellinus linteus prepared in step (h) to a heated pot, coating the cocoa mass on the protein core coated with Phellinus linteus secondary, and then stirring to produce protein chocolate balls;
(k) A method for producing protein chocolate balls using Phellinus Phellinus comprising the step of cooling the protein chocolate balls prepared in step (j) and then packaging and commercializing them.
Protein chocolate balls prepared by the method for producing protein chocolate balls using the Sanghwang mushroom of claim 1.