METHOD FOR PRODUCING CHOCOLATE USING GYOUNGOKGO CONTAINING GASTRODIA ELATA AND CHOCOLATE PRODUCED BY THE SAME METHOD农业专利-农业专业知识服务系统

专利权人:: 남영제약영농조합법인;재단법인 전주생물소재연구소;전라북도 무주군(;JEONJU BIOMATERIALS INSTITUTE;NAMYOUNG PHARMACEUTICAL FARMING CORP.;JEONBUK BIOINDUSTRY DEVELOPMENT INSTITUTE;MUJU-GUN ARITHMETIC TECHNOLOGY CENTER;재단법인 전라북도생물산업진흥원

发明人:: JEONG, SEUNG IL,정승일,KIM, SEON YOUNG,김선영,KIM, SANG JUN,김상준,CHOI, MIN HYU,최민휴,KWON, LEE SEONG,권이성,KIM, YOUNG PILL,김영필,YU, KANG YEOL,유강열

摘要：: The present invention relates to a method for producing chocolate containing Gastrodia elata Blume Gyeongokgo which is characterized by being produced by comprising the steps of: (a) refrigerating a mixture which ginseng powder and poria cocos powder are infiltrated in foxglove juice and Gastrodia elata Gyoee； (b) producing Gastrodia elata Blume Gyeongokgo by grinding the mixture obtained by cold storage and by boiling, cooling, and re-boiling； and (c) mixing with base chocolate and molding after preparing into powder by freeze-drying the manufactured Gastrodia elata Blume Gyeongokgo, and to the chocolate containing Gastrodia elata Blume Gyeongokgo produced by the same method. [Reference numerals] (AA) Prototype A； (BB) Prototype B； (CC) Prototype C본 발명은 (a) 인삼분말 및 복령분말을 생지황즙 및 천마교이에 침윤시킨 혼합물을 냉장보관하는 단계； (b) 상기 냉장보관한 혼합물을 마쇄한 후, 중탕, 냉각 및 다시 중탕하여 천마경옥고를 제조하는 단계； 및 (c) 상기 제조된 천마경옥고를 동결건조하여 분말로 제조한 후 베이스 초콜릿과 혼합하고 성형하는 단계를 포함하여 제조하는 것을 특징으로 하는 천마경옥고를 함유한 초콜릿의 제조 방법 및 상기 방법으로 제조된 천마경옥고를 함유한 초콜릿에 관한 것이다.