Method for manufacturing a chocolate confectionery using roasted seoritae and chocolate

Abstract

The present invention relates to a method for manufacturing chocolate confectionery using roasted black soybeans and chocolate. By using black soybeans roasted under conditions that optimize antioxidant activity and chocolate that has undergone a tempering process, the present invention can provide black soybean chocolate balls and black soybean chocolate bars with excellent texture and flavor. The black soybeans roasted according to the manufacturing method of the present invention have significantly improved electron-donating capacity, total phenolic content, total flavonoid content, and hydroxyl radical scavenging ability, and can be utilized as a functional food with excellent antioxidant active ingredients. In addition, by applying tempered chocolate, both quality and storage stability are ensured without separation of the chocolate coating layer or chocolate bloom.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing chocolate confectionery using roasted black soybeans and chocolate. Background Technology

[0003] With the recent increase in interest in health promotion and quality of life improvement, there is a growing demand for so-called "well-being" snacks that go beyond mere comfort foods to offer both nutritional value and functionality. In particular, there are active attempts to incorporate functional food ingredients into convenient foods such as chocolates and confectionery, and the development of processed foods using natural agricultural products that possess antioxidant activity, anti-aging properties, and metabolic regulatory effects is attracting attention.

[0004] Seoritae (black soybean) is soybean, Glycine max It refers to a variety of black bean belonging to the genus (L.) Merr., characterized by a black seed coat and a green cotyledon. It is generally called 'Seoritae' due to the characteristic of being harvested after the first frost in late autumn, and it has the characteristics of having larger seeds and superior sweetness and nutty flavor compared to other black beans. In addition, Seoritae is known to contain large amounts of bioactive components such as anthocyanins, isoflavones, polyphenols, and dietary fiber. Due to these excellent characteristics of Seoritae, it is used in various products such as macarons and red bean paste with added powder or extract.

[0005] Meanwhile, black soybeans have a high moisture content and contain components with a fishy odor and astringent taste, resulting in low palatability in their raw form; therefore, they are generally utilized as a food ingredient after their flavor is improved through a heating process. However, if heating conditions are excessive, thermal decomposition of beneficial components, the occurrence of a burnt odor, tissue hardening, and color changes may occur. Conversely, if heat treatment is insufficient, problems arise such as residual fishy odor, reduced shelf life, and decreased suitability for processing.

[0006] In particular, when black soybeans are used in fat-based foods such as chocolate, if proper roasting conditions and chocolate production are not ensured, separation of the black soybeans from the chocolate coating layer, chocolate bloom, or reduced storage stability may occur.

[0007] Therefore, there is a need to develop food processing technology that can minimize the loss of nutritional components of black soybeans while improving palatability and processing stability, and providing physical properties suitable for the chocolate coating process. Prior art literature

[0009] Korean Registered Patent No. 10-1184102 (Registration Date: September 12, 2012) describes a method for manufacturing chocolate balls containing beans. Korean Published Patent No. 10-2025-0147346 (Publication Date: October 13, 2025) describes a method for manufacturing roasted peanuts with improved shelf life and flavor. The problem to be solved

[0010] The present invention aims to provide a method for manufacturing black soybean chocolate cookies that have excellent processing stability, texture, and flavor, and enhanced antioxidant active ingredients. means of solving the problem

[0012] The present invention relates to the manufacture of black soybean chocolate balls by coating black soybeans with chocolate and then hardening them, wherein the black soybeans are manufactured through a process comprising: a step of washing and drying the black soybeans (a); a step of roasting the black soybeans after step (a) at 160–200°C for 10–20 minutes (b); and a step of cooling the roasted black soybeans to 20–25°C after step (b) (c); and wherein the chocolate is prepared by roasting cocoa beans at 110–130°C for 20–30 minutes The present invention provides a method for manufacturing black soybean chocolate balls characterized by being produced from a process comprising: a step of obtaining cocoa mass by roasting and then grinding (a); a step of mixing the cocoa mass with cocoa butter and sugar after step (a); a step of heating the raw material mixture to 43~47℃ after step (b); a step of cooling the heated mixture to 25~29℃ after step (c); and a step of reheating the cooled mixture to 30~33℃ after step (d).

[0013] In addition, in the present invention, the method for manufacturing the black bean chocolate balls may preferably involve evenly sprinkling cocoa powder or nut powder on the surface of the black bean chocolate balls before or after they are hardened.

[0014] Meanwhile, the present invention manufactures a black soybean chocolate bar by mixing black soybeans with chocolate and hardening it, wherein the black soybeans are manufactured from a process comprising: a step of washing and drying the black soybeans (a); a step of roasting the black soybeans after step (a) at 160–200°C for 10–20 minutes (b); and a step of cooling the roasted black soybeans to 20–25°C after step (b) (c); and the chocolate is manufactured by roasting cocoa beans at 110–130°C for 20–30 minutes A method for manufacturing a black bean chocolate bar is provided, characterized by being manufactured from a process comprising: a step of obtaining cocoa mass by roasting and then grinding (a); a step of mixing the cocoa mass with cocoa butter and sugar after step (a); a step of heating the raw material mixture to 43~47℃ after step (b); a step of cooling the heated mixture to 25~29℃ after step (c); and a step of reheating the cooled mixture to 30~33℃ after step (d).

[0015] In addition, in the present invention, the method for manufacturing the black bean chocolate bar may preferably involve adding pieces of nuts or dried fruit to the chocolate bar or evenly sprinkling cocoa powder on the surface of the chocolate bar before or after mixing the black beans and chocolate.

[0016] In addition, in the present invention, the method for manufacturing the black bean chocolate bar may preferably involve adding nut pieces or dried fruit to the chocolate bar when mixing the black beans and chocolate.

[0017] In addition, in the present invention, the method for manufacturing the black bean chocolate bar may preferably involve evenly sprinkling cocoa powder or nut powder on the surface of the black bean chocolate bar before or after hardening the black bean chocolate bar. Effects of the invention

[0019] The present invention can provide black soybean chocolate balls and black soybean chocolate bars with excellent texture and flavor by using black soybeans roasted under specific conditions and chocolate that has undergone a tempering process. In particular, by applying tempered chocolate as a coating layer for black soybeans, both quality and storage stability are ensured without separation of the chocolate coating layer or chocolate bloom. Furthermore, black soybeans roasted according to the manufacturing method of the present invention have significantly improved electron donating capacity, total phenolic content, total flavonoid content, and hydroxyl radical scavenging ability, so they can be utilized as a functional food with excellent antioxidant active ingredients. Brief explanation of the drawing

[0021] Figure 1 shows the results of response surface analysis on the electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging ability of black soybean hot water extracts according to roasting conditions. Figure 2 is a schematic diagram of a method for manufacturing black bean chocolate cookies. Specific details for implementing the invention

[0022] Seoritae is highly valuable as a functional food ingredient because it is rich in antioxidants and protein, but due to its high moisture content and distinctive fishy smell and astringent taste, it is generally applied to food after undergoing a heating process.

[0023] Meanwhile, heat treatment is generally used in food to extend shelf life and improve quality; while it significantly affects aroma, material properties, and chemical composition, it carries the risk of destroying certain nutrients during processing. In the case of black soybeans, excessive heating conditions can lead to the thermal decomposition of beneficial components, the development of a burnt odor, tissue hardening, and color changes. Conversely, insufficient heat treatment results in a lingering fishy odor, reduced shelf life, and decreased suitability for processing.

[0024] In particular, when black soybeans are applied to fat-based foods such as chocolate, additional processing stability issues, such as coating layer separation and whitening, may occur in addition to the aforementioned problems. Therefore, there is a need for food processing technology that can suppress the loss of functional components of black soybeans while improving quality and ensuring consumer palatability when processed together with chocolate.

[0025] Accordingly, the present invention aims to provide a chocolate snack in the form of a ball or bar that is suitable for use as a convenience food or a meal by roasting black soybeans to optimize antioxidant activity.

[0026] Specifically, the present invention manufactures a black soybean chocolate ball by coating black soybeans with chocolate and then hardening them, wherein the black soybeans are manufactured from a process comprising: a step of washing and drying the black soybeans (a); a step of roasting the black soybeans after step (a) at 160–200°C for 10–20 minutes (b); and a step of cooling the roasted black soybeans to 20–25°C after step (b) (c); and the chocolate is made by roasting cocoa beans at 110–130°C for 20–30 minutes The present invention provides a method for manufacturing black soybean chocolate balls characterized by being produced from a process comprising: a step of obtaining cocoa mass by roasting and then grinding (a); a step of mixing the cocoa mass with cocoa butter and sugar after step (a); a step of heating the raw material mixture to 43~47℃ after step (b); a step of cooling the heated mixture to 25~29℃ after step (c); and a step of reheating the cooled mixture to 30~33℃ after step (d).

[0027] Meanwhile, the present invention manufactures a black soybean chocolate bar by mixing black soybeans with chocolate and hardening it, wherein the black soybeans are manufactured from a process comprising: a step of washing and drying the black soybeans (a); a step of roasting the black soybeans after step (a) at 160–200°C for 10–20 minutes (b); and a step of cooling the roasted black soybeans to 20–25°C after step (b) (c); and the chocolate is manufactured by roasting cocoa beans at 110–130°C for 20–30 minutes A method for manufacturing a black bean chocolate bar is provided, characterized by being manufactured from a process comprising: a step of obtaining cocoa mass by roasting and then grinding (a); a step of mixing the cocoa mass with cocoa butter and sugar after step (a); a step of heating the raw material mixture to 43~47℃ after step (b); a step of cooling the heated mixture to 25~29℃ after step (c); and a step of reheating the cooled mixture to 30~33℃ after step (d).

[0028] In the present invention, “roasting” is preferably a heat treatment process that applies dry heat (heat without oil or water) to raw materials to reduce moisture and change the aroma, taste, and color.

[0029] Meanwhile, black soybeans roasted through the roasting process of the present invention have improved electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging ability, resulting in an increased antioxidant activity.

[0030] In particular, in the following experimental example of the present invention, response surface analysis results confirmed that electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging ability were most balancedly improved at a roasting temperature of 195℃ and a roasting time of 18 minutes.

[0031] Meanwhile, in the present invention, steps (c) to (e) are chocolate tempering processes, and the “tempering process” of the present invention preferably involves forming the cocoa butter crystals in the chocolate into a stable crystal structure and sequentially performing heating, cooling, and reheating. Accordingly, the chocolate produced according to the manufacturing method of the present invention preferably exhibits excellent gloss and appropriate hardness, does not exhibit whitening, and has improved adhesion to the surface of black beans, thereby maintaining a stable appearance and texture.

[0032] Accordingly, the black soybean chocolate confectionery produced according to the manufacturing method of the present invention can preferably be provided as a food with enhanced antioxidant activity. In addition, the separation between the black soybeans and the chocolate coating layer and the whitening of the chocolate surface do not occur, and a chocolate confectionery having excellent gloss, texture, and flavor can be provided.

[0034] Hereinafter, the method for manufacturing the black soybean chocolate balls of the present invention will be explained in detail by subdividing it into each step.

[0035] The black soybean chocolate balls of the present invention can be manufactured by coating roasted black soybeans with chocolate and then hardening them. In addition, the roasted black soybeans are manufactured from a process comprising the following steps (a) to (c).

[0036] <Step (a): Washing and Drying Black Soybeans>

[0037] Step (a) is a step of washing the black soybeans to remove foreign substances and removing surface moisture through a drying process. Preferably, the harvested black soybeans are washed with running water to remove foreign substances and residues from the surface, and after washing, additional water draining may be performed using a dehydrator, centrifuge, or absorbent packaging to remove surface moisture. Subsequently, the drying process may be carried out using one or a combination thereof, such as natural drying (outdoor drying or shade drying), hot-air drying, vacuum drying, or low-temperature drying (e.g., in the range of 30 to 50°C). In a preferred embodiment of the present invention, to shorten the drying time and promote uniform drying, the black soybeans may be dried in a hot-air dryer at 40 to 60°C for 1 to 4 hours to remove moisture from the surface of the black soybeans.

[0038] <Step (b): Roasting>

[0039] Step (b) is a step of roasting black soybeans, in which dry heat (a process of applying only heat without the direct use of oil or water) is applied to dried black soybeans to further reduce moisture and change flavor, color, and texture. The roasting process of the present invention can be performed using a roaster, and the temperature and time are appropriately set within the following ranges according to the purpose of the present invention (flavor optimization, maximization of antioxidant activity, texture control, etc.).

[0040] In the present invention, it is preferable to perform the roasting at a temperature of 160 to 200°C and a roasting time of 10 to 20 minutes. Additionally, during the roasting process, it is preferable to perform stirring at intervals of 2 to 5 minutes to ensure uniform heat transfer.

[0041] <Step (c): Cooling>

[0042] Step (c) involves lowering the roasted black soybeans to a target temperature range through rapid cooling or natural cooling. Preferably, immediately after roasting, the beans can be spread out on a stainless steel tray or a cooling rack with adequate ventilation and left to cool at room temperature (20–25°C) for 5–20 minutes, preferably 10 minutes. For large-volume products, a conveyor-type cooler (air cooling or compressed air cooling) can be used to ensure uniform cooling. During the cooling process, stirring or turning may be performed to strengthen the surface. Once cooling is complete, the black soybeans can be used immediately in a subsequent process or completely dried, sealed, and stored.

[0043] Meanwhile, the above chocolate is manufactured from a process including the following steps (a) to (e).

[0044] <Step (a): Cocoa mass>

[0045] Step (a) involves heating the cacao beans at 110–130°C for 20–30 minutes This is a step of obtaining cocoa mass by roasting and then grinding. The present invention involves roasting cocoa beans at 110–130°C for 20–30 minutes The flavor can be enhanced by roasting, and cacao mass can be obtained by grinding.

[0046] <Step (B): Chocolate Ingredient Blending>

[0047] Auxiliary materials such as cocoa butter and sugar can be mixed with crushed cocoa mass. In this case, in a preferred embodiment of the present invention, it is preferable to add cocoa butter at 25-35% by weight and sugar at 15-25% by weight relative to the total weight of the chocolate raw materials; for example, the chocolate raw materials can be mixed by adding 30% by weight of cocoa butter and 20% by weight of sugar. The chocolate produced with the above mixing ratio exhibited a thicker, richer, and more luxurious gloss than general coating chocolate.

[0048] <Steps (c) to (e): Tempering>

[0049] Steps (c) through (e) are tempering steps. Tempering is a process of melting chocolate and then cooling or heating it again to stabilize the cocoa butter crystals, and it is a very important process in the chocolate manufacturing process.

[0050] The present invention may preferably include the step (c) of heating the raw material mixture to 43 to 47°C; the step (d) of cooling the heated mixture to 25 to 29°C after the step (c); and the step (e) of reheating the cooled mixture to 30 to 33°C after the step (d). Through the tempering process within the above condition range, a luxurious gloss and a texture suitable for consumer preferences can be formed.

[0051] In particular, as a result of performing tempering under the conditions of 45°C (heating) → 27°C (cooling) → 31.5°C (reheating) in Example 1 of the present invention, the luxurious gloss of the chocolate stood out, and it was possible to produce high-quality black bean chocolate without separation of the black bean and the chocolate coating layer or chocolate bloom.

[0052] In addition, in the present invention, by preferably controlling the tempering temperature conditions within the above range, the crystal structure (β crystal) of the chocolate can be controlled, thereby controlling the texture. As in Examples 2 and 3, to impart a soft texture to the chocolate, the process can proceed as follows: 46°C (heating) → 26°C (cooling) → 30°C (reheating). Conversely, to impart a crispy texture, the texture and gloss of the final product can be controlled through a variation of 44°C (heating) → 28°C (cooling) → 32°C (reheating). Thus, the present invention allows for the selective control of the texture of the product even when using the same black soybean, depending on the setting of the tempering conditions.

[0053] Meanwhile, the chocolate that has completed the tempering process described above can preferably be used immediately for coating purposes to manufacture chocolate balls, or it can be transferred to a coating machine (drum coater, tumbler coater, etc.) and fed into a subsequent coating step. Seoritae chocolate balls can be manufactured by coating the cooled roasted black soybeans with the chocolate that has completed the tempering process. The coating can be performed by any applicable coating method, such as manual dipping, roll coating, drum coating, or spray coating. In a preferred embodiment, a chocolate coating machine may be used. In addition, methods may be used in which the black soybeans are dipped in the tempered chocolate or fed into a drum-type coater and rotated to deposit the chocolate. At this time, it is preferable to control the viscosity and temperature (e.g., 28–33°C) of the chocolate to ensure the thickness and uniformity of the coating layer. In addition, the coating can be applied repeatedly one or more times to form a desired thickness, and a short cooling cycle (e.g., room temperature or low temperature chamber) can be inserted between each coating for surface hardening (partial hardening).

[0054] In addition, the present invention allows the coated product to be hardened at a certain time and temperature to complete chocolate crystallization and finish the final product. Preferably, the present invention allows chocolate-coated black soybeans to be placed on a silicone mat or a food tray and a first hardening process to be performed at room temperature (20 to 25°C) for 10 to 30 minutes. Additionally, for mass production, the crystallization speed and surface gloss can be controlled by using a conveyor-type cooler or a refrigeration chamber (e.g., 10 to 18°C).

[0055] In addition, in the present invention, the method for manufacturing the black bean chocolate balls may preferably involve evenly sprinkling cocoa powder or nut powder on the surface of the black bean chocolate balls before or after they are hardened.

[0056] Hereinafter, the method for manufacturing the black bean chocolate bar of the present invention will be described in detail.

[0057] The black soybean chocolate bar of the present invention can be manufactured by mixing roasted black soybeans and chocolate and hardening them. The roasted black soybeans can be manufactured in the same manner as steps (a) to (c), and the chocolate can be manufactured in the same manner as steps (a) to (e).

[0058] As a preferred embodiment of the process for mixing black soybeans and chocolate, it is preferable to introduce tempered chocolate (in the range of about 28 to 33°C) into a mixer, add black soybeans, and stir to ensure uniform dispersion. At this time, the weight ratio of black soybeans to chocolate can be mixed in a range of, for example, black soybean:chocolate = 20:80 to 60:40, preferably 30:70 to 50:50.

[0059] The above mixture of black soybeans and chocolate is preferably formed into a bar shape by pouring it into a mold or spreading it onto a flat plate and then spreading it to a uniform thickness. If necessary, internal air bubbles may be removed and density improved by applying vibration or pressure. Additionally, to improve the texture, the present invention may preferably add pieces of nuts or dried fruit to the chocolate bar when mixing the black soybeans and chocolate.

[0060] The molded chocolate bar can be cooled to complete the crystallization of the chocolate and solidify it. For example, the molded product can be placed on a silicone mat or a food tray and left at room temperature (about 20 to 25°C) for about 10 to 30 minutes, preferably 15 minutes, to perform primary hardening. If necessary, a cooling chamber or cooling tunnel can be used to control the crystallization rate and surface gloss. The black bean chocolate bar, once hardened, can preferably be demolded to complete the process.

[0061] In addition, in the present invention, the method for manufacturing the black bean chocolate bar may preferably involve evenly sprinkling cocoa powder or nut powder on the surface of the black bean chocolate bar before or after hardening the black bean chocolate bar.

[0062] Meanwhile, in the manufacturing method of the present invention, the roasting process of black soybeans and the manufacturing process of chocolate are not limited to a specific sequential relationship. That is, black soybeans may be roasted and prepared first, and then chocolate may be manufactured, or conversely, chocolate may be manufactured first and then black soybeans roasted and used. In addition, the two processes may be performed simultaneously or in parallel as needed.

[0063] In addition, in the present invention, it is preferable to store the final finished black bean chocolate balls and black bean chocolate bars in sealed packaging to prevent moisture absorption and flavor degradation.

[0064] To maintain the gloss and texture of the chocolate, the finally manufactured black soybean chocolate balls or black soybean chocolate bars should preferably be stored and distributed at 15 to 20°C and a relative humidity of 50% or less. In addition, the black soybean chocolate balls and black soybean chocolate bars of the present invention can be individually packaged for use as gifts or bulk-packaged and supplied as raw materials for confectionery and baking. When packaging, for example, to maintain the shelf life of the product, packaging materials with nitrogen flush packaging (N2 flush) or oxygen barrier film may be used.

[0066] Hereinafter, the content of the present invention will be explained in more detail through the following examples and experimental examples. However, the scope of the present invention is not limited to the following examples and experimental examples, but includes variations of equivalent technical concepts.

[0068] [Experimental Example 1: Establishment of Black Soybean Roasting Conditions for Optimization of Antioxidant Activity]

[0069] A. Purpose

[0070] In Experimental Example 1, the correlation between black soybean roasting conditions and antioxidant activity was quantitatively analyzed in order to establish black soybean roasting conditions with optimized antioxidant activity by applying response surface methodology (RSM) and central composite design (CCD).

[0072] B. Materials and Methods

[0073] 1) Prepare ingredients

[0074] Seoritae were purchased in Hongcheon, Gangwon-do, and selected after removing foreign substances prior to the experiment. Roasting was performed using a Roaster (Roaster THCR-005, Taewhan Automation Industry Co., Gyeonggi, Korea) in batches of 150 g. The roasting conditions were set within the response surface analysis experimental range established based on preliminary experimental results. After roasting, the Seoritae were cooled sufficiently at room temperature and then ground into powder using a grinder (EKM 200, Rommelsbacher, Dinkelsbuhl, Germany) for use as samples. The ground samples were placed in airtight glass containers, sealed, and stored in a cool, dark place until extraction.

[0075] 2) Preparation of samples for antioxidant activity evaluation (extraction step)

[0076] To evaluate antioxidant activity, 500 mL of steamed water was added to 50 g of black soybean powder and thoroughly mixed, followed by reflux extraction for 4 hours. The extract was then filtered through filter paper (Whatman No.2, Whatman International, Kent, UK), concentrated under reduced pressure (EN-1000, Tokyo Rikakikai Co., LTD., Tokyo, Japan), frozen at -70℃, and freeze-dried (Labconco Co., Kansas City, MO, USA) to prepare a powder, which was used in the analysis below.

[0078] C. Optimization of Black Soybean Roasting Conditions

[0079] 1) Experimental Design and Method

[0080] In Experimental Example 1, response surface methodology (RSM) was used to investigate the relationship between black soybean roasting conditions and antioxidant active components, and the experimental design for roasting conditions was analyzed using a central composite design (CCD) and Design-expert® version 8.0 software for windows program.

[0081] Experimental ranges for roasting temperature (160–200℃, X1) and roasting time (10–20 min, X2) were set as important independent variables (Xi) in the roasting process and each was coded into 5 levels of -2, -1, 0, 1, and 2 (Table 1), and experiments were conducted by setting 25 intervals according to a central composite design.

[0082] Black soybean roasting conditions Roasting conditions -2 -1 0 1 2 X1, temperature (°C) 160 170 180 190 200 X2, time (min) 10 12.5 15 17.5 20

[0084] In addition, the dependent variables (Yn) influenced by these independent variables were designated as electron donating capacity (Y1), total phenolic content (Y2), total flavonoid content (Y3), and hydroxyl radical scavenging capacity (Y4). Experiments related to each dependent variable were conducted in Y1 to Y4 below, and all experiments were measured in triplicate, with the average values ​​used for regression analysis. Through this, the effect of roasting conditions on the antioxidant properties of black soybean hot water extract was presented as a predictive model equation and expressed via three-dimensional response surface analysis.

[0085] 2) Method of measuring the dependent variable

[0086] Y1: Measurement of electron donating capacity

[0087] The electron donating abilities (EDA) of the above-mentioned black soybean extracts were determined by measuring the reducing power of each sample through the electron-donating effect of DPPH (α,α-diphenyl-picrylhydrazyl) on each extract. 0.5 mL of 0.5 mM DPPH solution (Abs. EtOH soln.) was added to a test tube containing 1 mL of ethanol, 10 μL of the sample, and 990 μL of 100 mM sodium acetate buffer (pH 5.5), and the mixture was stirred. After inducing the reaction in a dark room for 5 minutes, the concentration of residual radicals was measured at 517 nm using a UV spectrophotometer. The electron-donating ability (%) was expressed as [(1-As / Ac) × 100], calculated by substituting the absorbance values ​​of the experimental group and the control group, respectively, for As and Ac.

[0088] Y2: Measurement of total polyphenol content

[0089] Total polyphenol content was measured based on the principle that Folin-Ciocalteu's phenol reagent is reduced to molybdenum blue by the phenolic compounds in the sample. To 1 mL of each sample, 1 mL of 10% Folin-Ciocalteu's phenol reagent and 1 mL of 2% Na2CO3 solution were added and mixed, then left at room temperature for 1 hour. The absorbance of the supernatant was then measured at 750 nm using a microplate reader (Molecular Devices, Sunnyvale, CA, USA). Tannic acid was used as the standard, and a standard calibration curve (y = 16.785x - 0.0343, R) was prepared. 2 The total polyphenol content was calculated from (=0.9992).

[0090] Y3: Measurement of total flavonoid content

[0091] For the measurement of total flavonoid content, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 4.3 mL of ethanol were added sequentially to 0.5 mL of each sample and mixed; after standing at room temperature for 40 minutes, the absorbance was measured at 415 nm. The standard calibration curve (y = 3.0124x - 0.052, R) obtained using Quercetin (Sigma Co., USA) as the standard was used. 2 The total flavonoid content of the extract was calculated from (=0.9983).

[0092] Y4: Measurement of hydroxyl radical scavenging ability

[0093] Hydroxyl radical scavenging activity was measured by mixing 100 μL of 0.1 M phosphate buffer (pH 7.4), 20 μL of the sample, and 20 μL of 10 mM iron(II) sulfate heptahydrate (FeSO47H2O), followed by the addition of 20 μL of 500 mM EDTA, 20 μL of 10 mM 2-deoxy-D-ribose, and 20 μL of 10 mM H2O2, and reacting at 37°C for 4 hours. Then, 100 μL of 2.8% TCA and 100 μL of 1% TBA were added sequentially and reacted at 100°C for 10 minutes, after which the mixture was left at room temperature for 5 minutes. The absorbance was then measured at 532 nm using a spectrophotometer (SPECTRA max 340 Microplate Reader, Molecular Devices).

[0094] 3) Method for deriving results

[0095] The optimal conditions for the hot water extract of black soybeans according to roasting conditions were predicted using the Design-expert® version 8.0 software for Windows. An arbitrary center point within the predicted range was identified as the optimal condition, and this value was substituted into each regression equation to establish the predicted values. The relationship between each roasting condition and the dependent variable (experimental result Y1 to Y4) was determined using a second-order polynomial regression equation with each roasting condition as an independent variable. The polynomial regression equation for each dependent variable (Yn) is as follows (Equation 1). Here, Y is the dependent variable, X1 and X2 are independent variables, β0 is the intercept, and β n represents the regression coefficient.

[0096] [Mathematical Formula 1]

[0097]

[0098] Through this, first-order linear effects, second-order curvilinear effects, and interactions between factors were examined. The response surface state of the dependent variable with respect to the independent variable was analyzed using 3D graphs and perturbation plots, and conditions for optimization were established through numerical optimization and graphical optimization of the canonical model. When the regression analysis results showed that the critical point was a saddle point rather than a maximum or minimum point, ridge analysis was performed to find the optimal point.

[0100] D. Results

[0101] Tables 2 to 5 below are experimental results, which predict the roasting conditions for black soybeans when antioxidant activity is optimized based on a central composite design according to response surface analysis.

[0102] Experimental results on electron donating capacity, total phenolic content, total flavonoid content, and hydroxyl radical scavenging capacity of black soybean extract according to roasting conditions based on a central composite design according to response surface analysis Exp No 1) Roasting conditions Antioxidant activity Temp(℃) Time(min) Electron donatingability (%) Total phenolic content (mg TA / g) Total flavonoid content (mg QE / 100 g) Hydroxyl radical scavenging activity (%) 1 160 0 44.1 4.2 0.90 35.1 2 160 10 55.3 5.2 1.25 48.3 3 160 20 68.2 6.4 1.70 61.2 4 170 0 50.3 4.7 1.05 40.6 5 170 10 58.2 5.6 1.40 52.9 6 170 20 70.3 6.6 1.75 63.7 7 180 0 52.9 4.9 1.10 42.8 8 180 10 65.7 6.0 1.55 56.8 9 180 15 72.6 6.8 1.80 66.4 10 180 20 76.9 7.1 1.95 70.8 11 190 0 56.1 5.3 1.20 46.5 12 190 10 80.3 7.2 2.00 72.8 13 190 15 86.5 7.7 2.15 46.4 14 190 20 89.2 7.9 2.20 78.1 15 200 0 60.2 5.5 1.25 48.5 16 200 10 78.5 7.0 1.95 70.2 17 200 15 85.3 7.6 2.10 75.4 18 200 20 88.6 7.8 2.20 77.8 19 175 5 60.4 5.5 1.35 50.4 20 175 15 70.6 6.5 1.75 62.8 21 195 5 68.1 6.2 1.60 58.9 22 195 15 84.5 7.5 2.10 74.6 23 180 10 66.3 6.1 1.60 57.9 24 180 10 65.9 6.0 1.58 56.3 25 180 10 64.2 6.0 1.57 56.8

[0103] 1) Number of experimental conditions according to central composite design

[0105] Polynomial regression equation calculated by the RSM program to predict roasting conditions for black soybean extract Response Second-order polynomials R 2 F-Value Electron donating ability Y EDA = 88.4 + 2.1X1 1) + 1.5X2 2) + 0.9X1X2- 0.8X1 2 - 0.6X2 2 0.92 25.3 Total phenolics content Y TPC = 7.26 + 0.45X1+ 0.32X2+ 0.21X1X2- 0.18X1 2 - 0.14X2 2 0.91 22.8 Total flavonoid content Y TFC = 2.20 + 0.18X1+ 0.12X2+ 0.09X1X2- 0.07X1 2 - 0.05X2 2 0.90 20.1 Hydroxyl radical scavenging activity Y HRS = 71.7 + 1.6X1+ 1.2X2+ 0.8X1X2- 0.7X1 2 - 0.5X2 2 0.91 23.5

[0106] 1) Temperature (℃), 2) Time (min)

[0108] Results of Analysis of Variance (ANOVA) on Electron Donating Capacity, Total Phenol Content, Total Flavonoid Content, and Hydroxyl Radical Scavenging Activity According to Roasting Conditions Model(F-Value) R 2 Lack of fit Temp. Time Temp X Temp Temp XTime TimeXTime EDA 1) 312.4 0.948 0.412 28.7 19.8 41.9 118.6 86.3 TPC 2) 58.6 0.912 0.821 12.9 17.58 52.7 10.8 24.9 TFC 3) 1,642.3 0.905 0.182 33.4 49.1 1,356.2 128.4 216.7 HRS 4) 1,012.7 0.931 0.071 22.6 20.7 904.5 48.9 30.8

[0109] 1) Electron donating ability, 2) Total phenolics content, 3) Total flavonoid content, 4) Hydroxyl radical scavenging activity

[0111] Predicted values ​​for optimal roasting conditions of black soybean extract derived from ridge analysis Response X1 1) X2 2) Maximum EDA 3) 180 15 89.2 (%) TPC 4) 182 14.8 7.3 (mg TA / g) TFC 5) 179 15.2 2.2 (mg QE / 100 g) HRS 6) 181 15.0 72.1 (%)

[0113] 1) Electron donating capacity measurement results

[0114] The electron-donating capacity of the black soybean hot-water extracts varied from 44.1% to 89.2% depending on the roasting conditions (Table 2). Based on this, the regression equation for electron-donating capacity is shown in Table 3, and R 2 The value was confirmed to be 0.92. In order to verify the goodness of fit of the model through ANOVA analysis, Lack of fit's PThe -value must be confirmed to be 0.05 or higher, of electronic donor capacity P The -value was 0.412, indicating that the model fit was accepted (Table 4). The regression analysis results predicted by the response surface model according to the roasting conditions showed that the critical point was a saddle point rather than a maximum point, and the optimal point was calculated through ridge analysis, resulting in a maximum electron donating capacity of 89.2%, with roasting conditions of 180°C and 15 minutes (Table 5). The change in electron donating capacity of the black soybean hot water extract according to roasting conditions through the 3D response surface is as shown in Figure 1 (A), and the analysis showed that the roasting temperature (X1) had a greater influence on the roasting conditions than the roasting time (X2).

[0115] 2) Total phenolic content measurement results

[0116] The results of measuring the total phenolic content of Seoritae hot water extracts according to roasting conditions are shown in Table 2, ranging from 4.2 to 7.9 mg TA / g. The regression equation for total phenolic content using the values ​​according to conditions is shown in Table 3, and the R² of the regression equation for this model 2 The value was found to be 0.91. Lack of fit through ANOVA analysis P The -value was analyzed to be 0.821, confirming the fit of the response surface model (Table 4). The normal point predicted by the response surface model according to the roasting conditions was determined to be the maximum point, and the maximum total phenol content was 7.3 mg TA / g, with the roasting conditions at which this occurred being 182℃ and 14.8 min (Table 5). The change in total phenol content of the black soybean hot water extract through the 3D response surface is as shown in (B) of Figure 1, and regarding the influence of roasting conditions, it is thought that the roasting time (X2) has a greater influence than the roasting temperature (X1).

[0117] 3) Results of total flavonoid content measurement

[0118] The results of measuring the total flavonoid content of Seoritae hot water extracts according to roasting conditions are shown in Table 2, ranging from 0.9 to 2.20 mg QE / 100 g, and the regression equation for total flavonoid content using these results is shown in Table 3. The R² value of the regression equation for the response surface model was found to be 0.90, and the lack of fit through ANOVA analysis P The fit of the model was accepted as the -value was 0.182 (Table 4). The normal point predicted by the response surface model according to the roasting conditions was determined as the maximum point, at which time the maximum content of total flavonoids was 2.2 mg QE / 100 g, and the roasting conditions were 179 and 15.2 min (Table 5). The change in total flavonoid content of the black soybean hot water extract through the 3D response surface is as shown in (C) of Figure 1, and regarding the influence of roasting conditions, it was found that the roasting time (X2) had a greater influence than the roasting temperature (X1).

[0119] 4) Results of Hydroxyl Radical Scavenging Activity Measurement

[0120] The hydroxyl radical scavenging activity of black soybean hot water extracts was measured according to roasting conditions and ranged from 35.1% to 78.1% (Table 2), and the regression equation based on this is shown in Table 3. R of the response surface model regression equation 2 The value was confirmed to be 0.91, and the Lack of fit through ANOVA analysis P Since the -value was 0.071, the suitability of the response surface model was acknowledged (Table 4). The normal point predicted by the response surface model according to the roasting conditions was determined to be the maximum point, and the maximum value of the hydroxyl radical scavenging activity was 72.1%, with the roasting conditions at which this occurred being 181℃ and 15 minutes (Table 5). The change in hydroxyl radical scavenging activity of the black soybean hot water extract according to roasting conditions through the 3D response surface is as shown in (D) of Figure 1, and it was found that the roasting temperature (X1) had a greater influence than the roasting time (X2).

[0122] E. Summary of Results

[0123] As a result of response surface analysis on the electron donating capacity, total phenolic content, total flavonoid content, and hydroxyl radical scavenging capacity of the hot water extract of black soybeans according to roasting conditions, it was found that the roasting temperature was 195℃ and the roasting time was 18 minutes to maximize the antioxidant activity of black soybeans. Under these optimal conditions, the electron donating capacity was predicted to be 89.2%, the total phenolic content 7.3 mg TA / g, the total flavonoid content 2.2 mg QE / 100 g, and the hydroxyl radical scavenging capacity 72.1% (Table 6).

[0124] As a result of comparing the values ​​predicted by response surface analysis with the experimental values ​​obtained from actual experiments under the same conditions, the electron donating capacity (88.93 ± 1.30%), total phenol content (7.6 ± 0.24 mg TA / g), total flavonoid content (1.9 ± 0.15 mg QE / 100 g), and hydroxyl radical scavenging capacity (73.2 ± 0.96%) analysis values ​​fell within the 95% confidence interval, verifying reproducibility (Table 6).

[0125] Comparison between predicted and measured values ​​of the response variable within the optimal condition range Response Optimum conditions Predicted value Experimental value EDA 1) 195℃, 18 min 89.2 (%) 88.93 ± 1.30 5) (%) TPC 2) 7.3 (mg TA / g) 7.6 ± 0.24 (mg TA / g) TFC 3) 2.2 (mg QE / 100 g) 1.9 ± 0.15 (mg QE / 100 g) HRS 4) 72.1 (%) 73.2 ± 0.96 (%)

[0126] 1) Electron donating ability

[0127] 2) Total phenolics content

[0128] 3) Total flavonoid content

[0129] 4) Hydroxyl radical scavenging activity

[0130] 5) Data are the means ± SD of three experiments

[0132] Experimental results confirmed that electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging ability were most balancedly improved at a roasting temperature of 195℃ and a roasting time of 18 minutes.

[0134] [Example 1: Preparation of Black Soybean Chocolate Balls]

[0135] In Example 1, chocolate balls were prepared by coating roasted black soybeans with chocolate that had undergone a tempering process (Table 7). At this time, the black soybeans were roasted under specific temperature and time conditions to optimize antioxidant activity, and the crystal structure of the chocolate could be stabilized by directly roasting the cacao beans and setting tempering conditions to produce the chocolate. Through this, black soybean chocolate balls with improved flavor and texture, as well as enhanced antioxidant activity, could be produced.

[0136] Method for manufacturing black bean chocolate balls step Conditions / Content Details Preparation of raw materials 500g of black soybeans After washing, dry with 50℃ hot air for 2 hours Roasting 195℃, 18 minutes Stir every 3 minutes cooling Room temperature 20~25℃ Cool for 10 minutes Chocolate manufacturing Cacao bean roasting at 120℃ for 25 minutes Cacao mass + 30% cacao butter + 20% sugar Tempering 45℃ → 27℃ → 31.5℃ Formation of a stable β crystal structure coating Tempered chocolate Using a chocolate coating machine solidification On the silicone mat Set for 15 minutes finish cocoa powder Sprinkle evenly on the surface

[0138] ■ Preparation of Raw Materials

[0139] 500 g of black soybeans were washed under running water and dried in a 50℃ hot air dryer for 2 hours.

[0140] ■ Roasting Conditions

[0141] The roaster was set to 195°C in a preheated machine, black soybeans were added, and roasted uniformly for 18 minutes. During the roasting process, the beans were stirred every 3 minutes to ensure that heat was evenly distributed.

[0142] ■ Cooling

[0143] The roasted black soybeans were spread out on a stainless steel tray and cooled at room temperature (20~25℃) for 10 minutes.

[0144] ■ Chocolate manufacturing and tempering

[0145] Table 8 below relates to a method for manufacturing chocolate for coating roasted black soybeans.

[0146] Chocolate manufacturing method step Conditions / Content Details Preparation of raw materials Cacao beans Roast at 120℃ for 25 minutes, then grind Chocolate manufacturing Cacao mass + cacao butter + sugar Chocolate manufacturing Basic conditions for tempering 45℃ → 27℃ → 31.5℃ Basic conditions coating Roasted black soybeans Coated with tempered chocolate Hardening Room temperature cooling Formation of a stable crystal structure finish Cocoa powder / nut powder Surface finish

[0148] Cacao beans were roasted at 120°C for 25 minutes and then ground to obtain cacao mass. Additionally, 30% cacao butter and 20% sugar were mixed and tempered to produce chocolate. At this time, tempering was carried out by heating to 45°C, cooling to 27°C, and then reheating to 31.5°C.

[0149] ■ Coating and hardening

[0150] Cooled black soybeans were dipped into tempered chocolate to coat them, then placed on a silicone mat and hardened for 15 minutes.

[0151] ■ Conclusion

[0152] The hardened chocolate balls were finished by evenly sprinkling cocoa powder over their surface.

[0154] [Example 2: Preparation of soft-textured black bean chocolate balls]

[0155] In Example 2, black soybean chocolate balls with a soft texture were prepared by modifying the tempering conditions. Except for the tempering conditions, black soybean chocolate balls were prepared in the same manner as in Example 1.

[0156] Method for making soft-textured chocolate step Conditions / Content Details Preparation of raw materials Cacao beans Roast at 120℃ for 25 minutes, then grind Chocolate manufacturing Cacao mass + cacao butter + sugar Chocolate manufacturing Tempering conditions 46℃ → 26℃ → 30℃ soft texture coating Roasted black soybeans Coated with tempered chocolate solidification Room temperature cooling Formation of a stable crystal structure finish Cocoa powder / nut powder Surface finish

[0158] [Example 3: Preparation of Crispy Black Bean Chocolate Balls]

[0159] In this Example 3, black soybean chocolate balls with a crispy texture were prepared by modifying the tempering conditions. Except for the tempering conditions, black soybean chocolate balls were prepared in the same manner as in Example 1.

[0160] Method for making chocolate with a crispy texture step Conditions / Content Details Preparation of raw materials Cacao beans Roast at 120℃ for 25 minutes, then grind Chocolate manufacturing Cacao mass + cacao butter + sugar Chocolate manufacturing Tempering conditions 44℃ → 28℃ → 32℃ crispy texture coating Roasted black soybeans Coated with tempered chocolate solidification Room temperature cooling Formation of a stable crystal structure finish Cocoa powder / nut powder Surface finish

[0162] In Examples 1 to 3, by modifying the tempering conditions to control the crystal structure (β structure) of the chocolate, the texture of the black bean chocolate balls could be varied.

[0164] [Example 4: Preparation of Black Soybean Chocolate Bar]

[0165] In Example 4, a black soybean chocolate bar was prepared by mixing roasted black soybeans and chocolate (Table 11). The chocolate bar is suitable for use as a snack or portable food.

[0166] Method for manufacturing black bean chocolate bars step Conditions / Content Details Preparation of raw materials 300g of black soybeans 1 hour of 60℃ hot air drying after washing Roasting 195℃, 18 minutes Stir every 3 minutes cooling Room temperature 20~25℃ Cool for 5 minutes Chocolate manufacturing chocolate Chocolate manufacturing and tempering mix Roasted black soybeans + chocolate Pouring into the mold plastic surgery Bar shape Mold forming Hardening cooling Packaging after solidification

[0168] ■ Preparation of Raw Materials

[0169] 300 g of black soybeans were washed under running water and dried in a 60℃ hot air dryer for 1 hour.

[0170] ■ Roasting Conditions

[0171] The roaster was set to 180°C in a preheated machine, black soybeans were added, and roasted uniformly for 15 minutes. During the roasting process, the mixture was stirred every 3 minutes to ensure that heat was distributed evenly.

[0172] ■ Cooling

[0173] The roasted black soybeans were spread out on a stainless steel tray and cooled at room temperature (20~25℃) for 5 minutes.

[0174] ■ Chocolate manufacturing and tempering

[0175] Cacao beans were roasted at 120°C for 25 minutes and then ground to obtain cacao mass. Additionally, 30% cacao butter and 20% sugar were mixed and tempered to produce chocolate. At this time, tempering was carried out by heating to 45°C, cooling to 27°C, and then reheating to 31.5°C.

[0176] Meanwhile, just like with chocolate balls, if you want a soft texture, you can use the tempering conditions of Example 2, and if you want a crispy texture, you can use the tempering conditions of Example 2.

[0177] ■ Mix roasted black soybeans and chocolate, then mold

[0178] Roasted black beans and chocolate were mixed, poured into a mold, and shaped into a bar.

[0179] ■ Coating and hardening (solidification)

[0180] The molded black bean chocolate bar was hardened at room temperature for 15 minutes.

[0181] ■ Conclusion

[0182] In the final step, pieces of nuts and dried fruit were mixed.

Claims

Claim 1 In manufacturing Seoritae chocolate balls by coating Seoritae with chocolate and then hardening them, the Seoritae is manufactured from a process comprising: a step of washing and drying the Seoritae; a step (b) after step (a) roasting the Seoritae at 195°C for 18 minutes to obtain Seoritae with enhanced antioxidant activity; and a step (c) after step (b) cooling the roasted Seoritae to 20–25°C; and the chocolate is manufactured by roasting cocoa beans at 110–130°C for 20–30 minutes A method for manufacturing antioxidant black soybean chocolate balls, characterized by being produced from a process comprising: a step of obtaining cocoa mass by roasting and then grinding (a); a step of mixing the cocoa mass with cocoa butter and sugar after step (a); a step of heating the mixture obtained in step (b) to 43~47℃ after step (b); a step of cooling the heated mixture to 25~29℃ after step (c); and a step of reheating the cooled mixture to 30~33℃ after step (d). Claim 2 In claim 1, the method for manufacturing the black soybean chocolate balls is characterized by evenly sprinkling cocoa powder or nut powder on the surface of the black soybean chocolate balls before or after hardening the black soybean chocolate balls. Claim 3 In manufacturing a black soybean chocolate bar by mixing black soybeans with chocolate and hardening it, the black soybeans are manufactured from a process comprising: a step of washing and drying the black soybeans (a); a step of roasting the black soybeans at 195°C for 18 minutes after step (a) to obtain black soybeans with enhanced antioxidant activity (b); and a step of cooling the roasted black soybeans to 20–25°C after step (b) (c); and the chocolate is manufactured by roasting cocoa beans at 110–130°C for 20–30 minutes A method for manufacturing an antioxidant black soybean chocolate bar, characterized by being produced from a process comprising: a step of obtaining cocoa mass by roasting and then grinding (a); a step of mixing the cocoa mass with cocoa butter and sugar after step (a); a step of heating the mixture obtained in step (b) to 43~47℃ after step (b); a step of cooling the heated mixture to 25~29℃ after step (c); and a step of reheating the cooled mixture to 30~33℃ after step (d). Claim 4 In paragraph 3, the method for manufacturing the black soybean chocolate bar is characterized by adding nut pieces or dried fruit to the chocolate bar when mixing the black soybeans and chocolate. Claim 5 In paragraph 3, the method for manufacturing the black soybean chocolate bar is characterized by evenly sprinkling cocoa powder or nut powder on the surface of the black soybean chocolate bar before or after hardening the black soybean chocolate bar.

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