Method for producing black rice chocolate with improved antioxidant activity

摘要

(A) frying or roasting black rice or black rice; And (b) mixing the fried or roasted black rice or black rice with the chocolate, and pouring the mixture into a mold to form an improved antioxidant activity of black rice. The chocolate produced by the process for producing black rice of the present invention contains various functional materials exhibiting antioxidative activity and thus has an antioxidative activity superior to ordinary chocolates and the taste and aroma of black rice harmonize without harming the original flavor of chocolate And the overall preference was improved.