| 摘要 |
The present invention relates to a dried persimmon with chocolate, whereby both the dried persimmon and chocolate can be ingested, thereby improving taste and functionality of the dried persimmon, and the temperature change of the chocolate can be decreased during distribution and storage, thereby maintaining a uniform product quality for a long period of time. The method comprises the steps of: peeling harvested persimmons, followed by natural drying, to make a dried persimmon; removing seeds and a tap from the dried persimmon and widening an inside of the dried persimmon, to form a containing portion in the dried persimmon; melting chocolate, mixing the chocolate and a red ginseng powder at a weight ratio of 9:1, pouring the mixture in a frame, and then cooling the mixture, to making a chocolate ball; and placing the chocolate ball in the containing portion of the dried persimmon and sealing an insertion port of the containing portion. In addition, while the chocolate ball is contained in the dried persimmon, the dried persimmon is pressed and molded into a ring shape such that the flesh of the dried persimmon and the chocolate ball are in close contact with each other. According to the present invention, since the chocolate ball is contained in the dried persimmon, chocolate can be ingested together with the dried persimmon when the dried persimmon is bitten; and since the unique bitter taste of chocolate is in harmony with the sweet taste of the dried persimmon, all ages and sexes can ingest the dried persimmon and the chocolate without burdens. Furthermore, according to the present invention, since the chocolate is wrapped in the flesh of the dried persimmon, the temperature change of the chocolate is reduced, thereby maintaining a uniform quality for a long period of time. Furthermore, the dried persimmon contains the chocolate and ginseng ingredients thus has voluminosity, and contains maltol and the like, which are antioxidative ingredients of red ginseng, thereby further raising the marketability of the dried persimmon. Furthermore, according to the present invention, since the dried persimmon is molded into a ring shape while containing the chocolate, the sticking force between the chocolate and the dried persimmon is increased, so the dried persimmon can maintain a uniform texture through the moisture migration between the chocolate and the flesh of the dried persimmon regardless of long-period storage. |
