CHOCOLATE COMPOSITION CONTAINING FERMENTED SOYBEANS

摘要

Provided is a chocolate composition which is free from the specific odor of cheonggukjang even if it contains cheonggukjang and is improved in the nutrition by using cheonggukjang. The chocolate composition comprises 5-10 wt% of a cheonggukjang(thick soybean paste) powder; 10-15 wt% of an almond or peanut; and 75-85 wt% of chocolate. Preferably the cheonggukjang powder is prepared by washing a soybean, dipping it in water and steaming it; inoculating 0.88 cc of Bacillus stearothermophilus per 10 kg of the steamed soybean, adding 0.5-3 parts by weight of pyroligneous liquor based on 100 parts by weight of the inoculated soybean, and fermenting it at 40 deg.C for 3-7 days; and adding 1-3 parts by weight of an edible charcoal based on 100 parts by weight of the fermented soybean, freeze-drying it and pulverizing it.