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2. 发明公开

KR1020110029611A 된장을 함유한 초콜릿 및 이의 제조방법 有权
标题翻译：包含大豆酱的巧克力及其制备方法
公开(公告)号：KR1020110029611A
公开(公告)日：2011-03-23
申请号：KR1020090087365
申请日：2009-09-16
申请人： 충남대학교산학협력단
发明人： 김미리 , 백서이 , 김혜란
IPC分类号： A23G1/32 , A23G1/00 , A23G1/46
CPC分类号： A23G1/32 , A23G1/0009 , A23G1/46 , A23L11/20 , A23L33/10
摘要： PURPOSE: Chocolate containing fermented soybean paste, and a producing method thereof are provided to improve the palatability of the chocolate, and to secure the excellent antioxidant activity of the fermented soybean paste. CONSTITUTION: A producing method of chocolate containing fermented soybean paste comprises the following steps: diluting the fermented soybean paste in distilled water, and crushing; freeze-drying the crushed fermented soybean paste; pulverizing the freeze-dried fermented soybean paste into powder; roasting the fermented soybean powder; inserting the roasted fermented soybean powder into whipped cream, and boiling the mixture; double-boiling the chocolate, and inserting the mixture and cocoa butter to obtain ganache; pouring the ganache on an outer skin formed by hardening the molten chocolate; and pouring the molten chocolate on the hardened ganache, and hardening.
摘要翻译：目的：提供含巧克力的发酵大豆酱及其制备方法，以改善巧克力的适口性，并确保发酵大豆酱的优异的抗氧化活性。构成：含有发酵大豆酱的巧克力的生产方法包括以下步骤：将发酵的大豆酱稀释在蒸馏水中，粉碎; 冷冻干燥破碎的发酵大豆酱; 将冷冻干燥的发酵大豆酱粉碎成粉末; 焙烧发酵大豆粉; 将焙炒的发酵大豆粉末插入搅拌的奶油中，煮沸混合物; 双煮巧克力，并插入混合物和可可脂以获得甘薯; 将甘草倾倒在通过硬化熔融巧克力而形成的外皮上; 并将熔融的巧克力倒入硬化的甘蔗上，并硬化。

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