RURAL DEVELOPMENT ADMINISTRATION);대한민국(농촌진흥청장);REPUBLIC OF KOREA(MANAGEMENT ;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION)
发明人:
SEO, WOO DUCK,서우덕,SONG, YOU CHUN,송유천,CHO, JUN HYUN,조준현,LEE, JONG HEE,이종희,HAN, SANG IK,한상익,OH, SUNG HWAN,오성환,RA, JI EUN,나지은,PARK, JI YOUNG,박지영,SHIM, EUN YOUNG,심은영,NAM, MIN HEE,남민희,SEO, WOO DUCKKR,SONG, YOU CHUNKR,CHO, JUN HYUNKR,LEE, JONG HEEKR,HAN, SANG IKKR,OH, SUNG HWANKR,RA, JI EUNKR,PARK, JI YOUNGKR,SHIM, EUN YOUNGKR,NAM, MIN HEEKR
申请号：
KR1020140160404
公开号：
KR1020160059102A
申请日:
2014.11.17
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for manufacturing black rice chocolate with improved antioxidant activity including black rice, the method comprising the following steps: (a) frying or stir-frying black rice or black boiled rice in oil； (b) mixing the black rice or the black boiled rice, which are fried or stir-fried, with chocolate and pouring the mixture in a shaping mold to form the black rice chocolate. The chocolate manufactured by the method for manufacturing black rice chocolate according to the present invention contains various functional materials exhibiting antioxidant activity, and thus has a superior antioxidant activity than typical chocolate and has an improved overall palatability since the taste and flavor of the black rice are harmonized without a detriment to original chocolate flavor.본 발명은 (a) 흑미 또는 흑미밥을 기름에 튀기거나 볶는 단계； 및 (b) 상기 튀기거나 볶은 흑미 또는 흑미밥을 초콜릿과 혼합하여 성형틀에 부어 성형하는 단계를 포함하는 흑미를 함유한 항산화 활성이 증진된 흑미 초콜릿의 제조방법에 관한 것이다. 본 발명의 흑미 초콜릿의 제조방법에 의해 제조된 초콜릿은 항산화 활성을 나타내는 여러 가지 기능성 물질들을 함유하고 있어, 항산화 활성이 일반 초콜릿에 비해 뛰어나며, 초콜릿 본연의 향을 해치지 않으면서 흑미의 맛과 향이 조화되어 전체적인 선호도가 향상되었다.
