| 摘要 |
A chocolate ball containing fermented soybeans(Cheonggukjang) by coating freeze-dried fermented soybeans with chocolate is provided to remove the stickiness and off-flavor of fermented soybeans and to give the fermented soybeans better palatability and appearance. A chocolate ball containing fermented soybeans is obtained by the steps of: soaking soybeans in water at 10 to 15deg.C for 18hr and steaming at 121deg.C for 40hr; inoculating steamed soybeans with Bacillus sp.(KSW-3(KCTC 11028 BP)), fermenting at 35 to 45deg.C for 20hr, aging at 0deg.C for 24hr and freeze-drying at -70deg.C for 48 to 72hr; filtering waste water generated during the steaming process, inoculating with Bacillus sp.(KSW-3) and fermenting at 35 to 45deg.C for 20hr to give soup prepared with fermented soybeans; spraying soup prepared with fermented soybeans onto the fermented soybeans; coating chocolate material onto the coated fermented soybeans; rolling the chocolate-coated fermented soybeans and aging by using a forced circulation apparatus in a low-temperature refrigerator of 5 to 15deg.C and 10 to 45% humidity; mixing refined sugar and gelatin in a weight ratio of 1.5 to 2.5:1, heating, adding pigments(if necessary) and mixing with the aged fermented soybeans; and spraying a polishing agent onto the sugar-coated fermented soybeans. The chocolate material contains cacao powder, refined sugar, processed oil, nonfat dry milk, edible flavor and lecithin in a weight ratio of 15:100:80:50:3:1. |
