KR20220108453A - Method for producing protein chocolate balls using Sparassis crispa Mushroom. - Google Patents

Method for producing protein chocolate balls using Sparassis crispa Mushroom. Download PDF

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KR20220108453A
KR20220108453A KR1020210011473A KR20210011473A KR20220108453A KR 20220108453 A KR20220108453 A KR 20220108453A KR 1020210011473 A KR1020210011473 A KR 1020210011473A KR 20210011473 A KR20210011473 A KR 20210011473A KR 20220108453 A KR20220108453 A KR 20220108453A
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protein
oyster mushroom
mushroom
powder
core
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KR102559450B1 (en
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이상만
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이상만
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/426—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to a method for producing protein chocolate balls using Sparassis crispa. Generally, chocolate balls are food made of fructose by making a sugar solution using sugar. The chocolate balls of the present invention are produced by a sugar solution, which is obtained by mixing maltitol and a Sparassis crispa extract, and protein, and thus the chocolate balls produced by the production method of the present invention contain protein and beta-glucan, are sugar-free and have improved flavor.

Description

꽃송이버섯을 이용한 프로틴초코볼의 제조방법.{Method for producing protein chocolate balls using Sparassis crispa Mushroom.}{Method for producing protein chocolate balls using Sparassis crispa Mushroom.}

본 발명은 꽃송이버섯을 이용한 프로틴초코볼의 제조방법에 관한 것이다.The present invention relates to a method for producing protein chocolate balls using oyster mushroom.

초코볼은 견과류나 캐러멜 등을 초콜릿의 비교적 두꺼운 층으로 공 모양으로 성형한 것으로, 일반적으로 아몬드나 땅콩 등과 같은 견과류의 외부를 초콜릿으로 코팅하여 초코볼을 제조하는 방법은 알려져 있다. 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.

유사한 선행기술로는 콩을 포함하는 초코볼 제조방법(10-2009-0074150)이 있다. As a similar prior art, there is a method for producing chocolate balls containing beans (10-2009-0074150).

초코볼은 설탕이 많이 함유된 식품으로 과도한 당분을 섭취하므로 인하여 건강에 유익하지 않은데 이를 보완하고자 단백질을 첨가하여 만든 단백질초코볼이 제조되어 판매되고 있는데 단백질의 비린맛을 저하시키기 위하여 다량의 당분을 첨가하여 제조한다.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

본 발명에서 해결하고자 하는 것은 초코볼의 풍미를 향상하고 당분이 적게 함유하고 건강에 도움이 되는 성분이 함유된 초코볼을 제조하고자 하는 것이다.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.

본 발명은 꽃송이버섯을 이용한 프로틴초코볼의 제조방법에 관한 것이다. 본 발명의 과제 해결수단으로, The present invention relates to a method for producing protein chocolate balls using oyster mushroom. As a means of solving the problems of the present invention,

(a) 꽃송이버섯분말에 수분을 첨가하여 수분함유율 90%이상이 되도록 하는 단계;(a) adding moisture to the oyster mushroom powder so that the moisture content becomes 90% or more;

(b) 상기(a)의 수분이 함유된 꽃송이버섯에 발효효소를 첨가하여 30℃∼45℃에서 3일동안 발효하여 건조하는 단계; (b) adding a fermenting enzyme to the oyster mushroom containing moisture of (a), fermenting it at 30° C. to 45° C. for 3 days, and drying;

(c) 생수 1리터당 상기(b)단계의 건조한 꽃송이버섯발효분말을 10g을 첨가하여 90℃∼100℃에서 2시간동안 추출하여 여과하는 단계;(c) adding 10 g of the dried oyster mushroom powder of step (b) per 1 liter of mineral water, extracting it at 90° C. to 100° C. for 2 hours, and filtering;

(d) 상기(C)단계의 꽃송이버섯추출액 : 말티톨을 50 : 50 ∼ 90 : 10의 중량비율로 혼합하여 꽃송이버섯당액을 제조하는 단계;(d) preparing a flower mushroom sugar solution by mixing the oyster mushroom extract of step (C): maltitol in a weight ratio of 50: 50 to 90: 10;

(e) 단백질이 50%이상 함유된 코어를 준비하는 단계; (e) preparing a core containing 50% or more of protein;

(f) 상기(e)의 단백질코어에 상기(d)의 당액을 첨가하여 1차코팅하는 단계; (f) adding the sugar solution of (d) to the protein core of (e) for primary coating;

(g) 상기(f)단계의 재료에 단백질분말과 비타민분말을 첨가하여 혼합하는 단계;(g) adding and mixing protein powder and vitamin powder to the material of step (f);

(h) 상기(g)의 혼합물을 상기(d)의 꽃송이버섯당액으로 2차코팅을 하는 단계;(h) secondary coating of the mixture of (g) with the oyster mushroom sugar solution of (d);

(i) 코코아매스를 준비하는 단계;(i) preparing cocoa mass;

(j) 가열된 솥에 코코아매스와 상기(h)의 코팅한 단백질코어를 투입하여 교반하여 코코아매스를 코팅한 후 코어표면에 광택이 나도록 교반하는 단계;(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) 상기(j)단계의 프로틴초코볼을 냉각한 다음 포장하여 제품화하는 단계를 포함하여 이루어진다. (k) cooling the protein chocolate ball of step (j), then packaging and commercializing the product.

본 발명의 제조방법으로 제조된 프로틴 초코볼은 무설탕제품이지만 풍미가 향상되고 단백질과 베타글루칸이 함유되어 건강에 도움을 줄 수 있는 식품으로 남녀노소가 즐길수 있는 간식으로 제품성이 제고되었다. Protein chocolate balls prepared by the manufacturing method of the present invention are sugar-free products, but they have improved flavor and contain protein and beta-glucan, which can help health.

제조공정도Manufacturing process diagram

상기 기술적 과제를 달성하기 위한 과제 해결수단으로는, (a) 꽃송이버섯분말에 수분을 첨가하여 수분함유율 90%이상이 되도록 하는 단계; (b) 상기(a)의 수분이 함유된 꽃송이버섯에 발효효소를 첨가하여 30℃∼45℃에서 3일동안 발효하여 건조하는 단계; (c) 생수 1리터당 상기(b)단계의 건조한 꽃송이버섯발효분말을 10g을 첨가하여 90℃∼100℃에서 2시간동안 추출하여 여과하는 단계; (d) 상기(C)단계의 꽃송이버섯추출액 : 말티톨을 50 : 50 ∼ 90 : 10의 중량비율로 혼합하여 꽃송이버섯당액을 제조하는 단계; (e) 단백질이 50%이상 함유된 코어를 준비하는 단계; (f) 상기(e)의 단백질코어에 상기(d)의 당액을 첨가하여 1차코팅하는 단계; (g) 상기(f)단계의 재료에 단백질분말과 비타민분말을 첨가하여 혼합하는 단계; (h) 상기(g)의 혼합물을 상기(d)의 꽃송이버섯당액으로 2차코팅을 하는 단계; (i) 코코아매스를 준비하는 단계; (j) 가열된 솥에 코코아매스와 상기(h)의 코팅한 단백질코어를 투입하여 교반하여 코코아매스를 코팅한 후 코어표면에 광택이 나도록 교반하는 단계; (k) 상기(j)단계의 프로틴초코볼을 냉각한 다음 포장하여 제품화하는 단계를 포함하여 이루어진다. As a problem solving means for achieving the above technical problem, (a) adding moisture to the oyster mushroom powder so that the moisture content becomes 90% or more; (b) adding a fermenting enzyme to the oyster mushroom containing moisture of (a), fermenting it at 30° C. to 45° C. for 3 days, and drying; (c) adding 10 g of the dried oyster mushroom powder of step (b) per 1 liter of mineral water, extracting it at 90° C. to 100° C. for 2 hours, and filtering; (d) preparing a flower mushroom sugar solution by mixing the oyster mushroom extract of step (C): maltitol in a weight ratio of 50: 50 to 90: 10; (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) secondary coating of the mixture of (g) with the oyster mushroom 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.

이하, 본 발명을 구체적으로 설명하기 위해 실시예를 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예에 한정되는 것으로 해석되어져서는 안된다. 본 발명의 실시예는 당 업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공 되어지는 것이다.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.

실시예Example

본 발명의 제조방법에 의한 프로틴초코볼을 준비하였다.Protein chocolate balls were prepared by the production method of the present invention.

비교예comparative example

시중에 판매되는 A사의 프로틴초코볼을 준비하였다.A commercially available protein chocolate ball from Company A was prepared.

실시예, 비교예의 프로틴초코볼을 시식한 후 다음과 같은 방법으로 평가 하였다. 평가방법은 20∼ 30대의 여성 40명에 대해 실시예 및 비교예의 결과물에 대한 만족도를 평가하도록 하였다. 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.

맛, 냄새를 5점법으로 하여 기호도 검사를 실시하였으며 관능검사 항목에 대해(매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점) 평가 하였다.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.

< 프로틴초코볼의 시식평가 비교표>< Comparison table of tasting evaluation of Protein Choco Ball > 구분division 맛taste 향incense 섭취감ingestion 전체적인 기호도overall sign 실시예Example 4.74.7 4.64.6 4.74.7 4.74.7 비교예comparative example 3.83.8 4.14.1 3.73.7 3.83.8

<프로틴초코볼의 영양성분분석 비교표><Comparative table of nutritional composition analysis of Protein Choco Ball> 구분division mg/100g당per mg/100g 수분moisture 단백질protein 지방Fat 탄수화물carbohydrate 회분ash 실시예Example 1.21.2 40.140.1 18.118.1 38.638.6 2.02.0 비교예comparative example 1.11.1 3636 19.419.4 42.142.1 1.41.4

<프로틴초코볼의 베타글루칸 함량 비교표><Comparison table of beta-glucan content of Protein Choco Ball> 구분division mg/100g당per mg/100g 실시예Example 43.243.2 비교예comparative example 00

부호없음unsigned

Claims (2)

(a) 꽃송이버섯분말에 수분을 첨가하여 수분함유율 90%이상이 되도록 하는 단계;
(b) 상기(a)의 수분이 함유된 꽃송이버섯에 발효효소를 첨가하여 30℃∼45℃에서 3일동안 발효하여 건조하는 단계;
(c) 생수 1리터당 상기(b)단계의 건조한 꽃송이버섯발효분말을 10g을 첨가하여 90℃∼100℃에서 2시간동안 추출하여 여과하는 단계;
(d) 상기(C)단계의 꽃송이버섯추출액 : 말티톨을 50 : 50 ∼ 90 : 10의 중량비율로 혼합하여 꽃송이버섯당액을 제조하는 단계;
(e) 단백질이 50%이상 함유된 코어를 준비하는 단계;
(f) 상기(e)의 단백질코어에 상기(d)의 당액을 첨가하여 1차코팅하는 단계;
(g) 상기(f)단계의 재료에 단백질분말과 비타민분말을 첨가하여 혼합하는 단계;
(h) 상기(g)의 혼합물을 상기(d)의 꽃송이버섯당액으로 2차코팅을 하는 단계;
(i) 코코아매스를 준비하는 단계;
(j) 가열된 솥에 코코아매스와 상기(h)의 코팅한 단백질코어를 투입하여 교반하여 코코아매스를 코팅한 후 코어표면에 광택이 나도록 교반하는 단계;
(k) 상기(j)단계의 프로틴초코볼을 냉각한 다음 포장하여 제품화하는 단계를 포함하여 이루어지는 꽃송이버섯을 이용한 프로틴초코볼의 제조방법.
(a) adding moisture to the oyster mushroom powder so that the moisture content becomes 90% or more;
(b) adding a fermenting enzyme to the oyster mushroom containing moisture of (a), fermenting it at 30° C. to 45° C. for 3 days, and drying;
(c) adding 10 g of the dried oyster mushroom powder of step (b) per 1 liter of mineral water, extracting it at 90° C. to 100° C. for 2 hours, and filtering;
(d) preparing a flower mushroom sugar solution by mixing the oyster mushroom extract of step (C): maltitol in a weight ratio of 50: 50 to 90: 10;
(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) secondary coating of the mixture of (g) with the oyster mushroom 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 of producing a protein chocolate ball using oyster mushroom comprising the step of cooling the protein chocolate ball of step (j), then packaging and commercializing it.
 제1항의 제조방법에 의하여 생산된 초코볼.

A chocolate ball produced by the manufacturing method of claim 1.
KR1020210011473A 2021-01-27 2021-01-27 Method for producing protein chocolate balls using Sparassis crispa Mushroom. KR102559450B1 (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070098738A (en) * 2006-03-31 2007-10-05 크래프트 후우즈 홀딩즈 인코포레이티드 Protein system and food products including same
KR20110082758A (en) * 2010-01-12 2011-07-20 윤상철 Health care food using extrcaton of sparassis crispa
KR20140138490A (en) * 2013-05-24 2014-12-04 배영재 Fermented Sparassis crispa and method for preparing the same
KR20150001300A (en) * 2013-06-27 2015-01-06 (주)새롬바이오 A preparation method for extract of fermented sparassis crispa which has increased soluble dietary fiber
KR20160019571A (en) * 2014-08-11 2016-02-22 배영재 Method for producing fermented Sparassis crispa extracts with enhanced free amino acid content
KR20160021610A (en) * 2014-08-18 2016-02-26 박민호 A chocolate and its manufacturing method using a nuts of broken goods
KR20170113831A (en) * 2016-03-28 2017-10-13 박창하 Method of producing a fermented Sparassis crispa materials.
KR101983232B1 (en) * 2018-02-22 2019-05-28 류창우 Health supplement food using sparassis crispa and manufacturing method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070098738A (en) * 2006-03-31 2007-10-05 크래프트 후우즈 홀딩즈 인코포레이티드 Protein system and food products including same
KR20110082758A (en) * 2010-01-12 2011-07-20 윤상철 Health care food using extrcaton of sparassis crispa
KR20140138490A (en) * 2013-05-24 2014-12-04 배영재 Fermented Sparassis crispa and method for preparing the same
KR20150001300A (en) * 2013-06-27 2015-01-06 (주)새롬바이오 A preparation method for extract of fermented sparassis crispa which has increased soluble dietary fiber
KR20160019571A (en) * 2014-08-11 2016-02-22 배영재 Method for producing fermented Sparassis crispa extracts with enhanced free amino acid content
KR20160021610A (en) * 2014-08-18 2016-02-26 박민호 A chocolate and its manufacturing method using a nuts of broken goods
KR20170113831A (en) * 2016-03-28 2017-10-13 박창하 Method of producing a fermented Sparassis crispa materials.
KR101983232B1 (en) * 2018-02-22 2019-05-28 류창우 Health supplement food using sparassis crispa and manufacturing method thereof

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