Method for manufacturing chocolate containing the lactic acid bacteria of which expiration date is extended and chocolate containing the lactic acid bacteria manufactured thereby
LTD.;LOTTE CONFECTIONERY CO., LTD.;LOTTE CONFECTIONERY CO.;롯데제과 주식회사
发明人:
CHOI, DA HYE,최다혜,CHOI, DA HYEKR
申请号：
KR1020160115717
公开号：
KR1020180028253A
申请日:
2016.09.08
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for producing chocolate containing lactobacillus with an extended expiration date, and a lactobacillus-containing chocolate produced thereby. In order to increase survival rate of lactobacillus in the present invention, the moisture content of a raw chocolate ingredient is controlled, and a product temperature of the raw chocolate ingredient used in the production of the lactobacillus-containing chocolate is adjusted, thereby optimizing consumption of the raw chocolate ingredient and the lactobacillus-containing chocolate as well as the number of times of stirring. The lactobacillus-containing chocolate products containing lactobacillus, according to the present invention, can be provided as a chocolate product containing lactobacillus at a level fairly loved by consumers, by maintaining the survival rate of lactobacillus at 99% or more even for 12 months when distributed at a room temperature.본 발명에서 유산균의 생존율을 향상시키기 위해, 원료 초콜릿의 수분 함량을 조절하고 유산균 초콜릿의 제조에 사용되는 원료 초콜릿의 품온을 조절하며 원료 초콜릿과 유산균 초콜릿의 사용량과 교반 횟수를 최적화 하여, 유통기한이 연장된 유산균 함유 초콜릿의 제조방법과 이에 의해 제조된 유산균 함유 초콜릿에 관한 것이다.본 발명에 따른 유산균 함유 초콜릿 제품은 상온 유통 시에도 12개월에서 유산균의 생존율을 99% 이상까지 유지하여, 소비자가 만족할만한 유산균 함유 초콜릿 제품으로 제공될 수 있다.
