Deer antler chocolate containing deer antler extract as an active ingredient and its manufacturing method

Method for manufacturing deer antler chocolate by saccharifying and concentrating deer antler and Job's tears extracts

This technology involves extracting active ingredients from deer antler or Job's tears, saccharifying and concentrating them with malt, and blending the resulting concentrate into chocolate base to produce deer antler chocolate.

Previously, it was difficult to create products that effectively incorporated the active ingredients of deer antler into chocolate while maintaining both palatability and functionality.

This technology uses rice water and effective microorganisms to soak and extract deer antler and Job's tears, which are then saccharified and concentrated before being blended into chocolate, allowing for the incorporation of deer antler's active ingredients into functional chocolate products.

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Key Features:

• Deer antler-Job's tears extraction step: Utilizing rice water and effective microorganisms to extract active ingredients from deer antler or Job's tears.
• Saccharification step: Mixing the previously obtained deer antler-Job's tears extract with malt to convert it into sugar.
• Concentration step: Heating the saccharified liquid obtained from the saccharification step to a specific temperature to concentrate the active ingredients.
• Blending step: Evenly mixing the deer antler concentrate obtained from the concentration step into melted chocolate base.

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