PURPOSE: A manufacturing method of a chocolate-coated strawberry of a novel concept is provided to harmonize taste of strawberry and chocolate and to minimize nutritional loss of a strawberry.CONSTITUTION: A calyx of a strawberry is removed, and the strawberry is washed(S10). The washed strawberry is put into a freeze vacuum chamber, and a temperature inside the chamber is set below zero in a vacuum condition to rapidly freeze-dry the strawberry(S20). Chocolate in a cream state is prepared(S50). The freeze-dried strawberry and the chocolate in the cream state are put into a sugar coater and rotated so that the freeze-dried strawberry is coated with the chocolate cream(S60). The chocolate on a surface of the freeze-dried strawberry is solidified(S70). While preparing a raw material for the chocolate, raw materials of medicinal herbs are extracted with hot water and filtered at a low pressure to extract an extraction-concentrate to prepare a medicinal plant extract in advance(S40). When preparing the chocolate cream, the medicinal plant extract is mixed with the chocolate raw material. The solidification is performed by maintaining a temperature in a range of 17-19°C for 25 to 35 minutes. The preparation of the chocolate cream is repeated two to four times with a time difference.COPYRIGHT KIPO 2013[Reference numerals] (S10) Wash (S20) Lyophilization (S30) Prepare a chocolate material (S40) Prepare a medical herb extract (S50) Prepare a cream state chocolate (S60) Coating operation (S70) Solidify (S80) Shell lock process (S90) Packing and shipping본 발명은, 딸기를 동결진공건조 후 건조된 딸기 표면에 초콜릿을 디핑함으로써, 딸기의 영양분 손실을 최소화하면서, 딸기와 초콜릿의 맛을 조화시킨 새로운 개념의 딸기 초콜릿을 제공하기 위한 것으로서, (a) 딸기의 꼭지를 제거하고 세척하는 단계 (S10) (b) 세척된 딸기를 동결진공 챔버에 투입한 후 진공건조 상태에서 챔버 내부 온도를 영하로 설정하고 나서 급속 동결건조시키는 단계 (S20) (d) 크림 상태의 초콜릿을 준비하는 단계(S50) (e) 상기 (b) 단계에서의 동결건조된 딸기(1) 위에 상기 (d) 단계에서 준비된 크림 상태의 초콜릿(3)으로 디핑을 행하는 단계 (S60) 및 (f) 상기 디핑된 초콜릿을 경화시키는 단계 (S70) 를 포함하는 것을 특징으로 한다.
