KR100539377B1 - Caramel added Chestnut and Method of Preparing thereof - Google Patents

Abstract

It is an object of the present invention to provide a caramel and a method of manufacturing the same, in which chestnut is added, in addition to the inherent flavor of chestnut, which improves texture and crunch.

The present invention comprises 37.43% by weight of starch syrup, 5.33% by weight of white sugar, 9.35% by weight of vegetable oil, 0.018% by weight of emulsifier, 0.056% by weight of salt, 28.07% by weight of skim milk powder, 3.74% by weight of sweetened condensed milk and 5.61% by weight of cream The solution was dissolved by concentrating, and after the addition of 6.584% by weight of the prepared sugar balm, 3.742% by weight of wrapper, and 0.07% by weight of fragrance, the mixture was cooled and stirred. This improves the flavor of the concentrated milk by milk fat content and the sense of crunchy (crunch) by the addition of chestnuts.

Description

Caramel added Chestnut and Method of Preparing it}

The present invention relates to a caramel added with chestnut and a method for manufacturing the same, and in particular, a chestnut added with a sense of volume and a crunch by adding a process sugar balm after dissolving and concentrating the caramel base is added thereto. It relates to a caramel and a method for producing the same.

In general, according to the intention, "Bam (당) is a good quality of digestive sugar, it is effective in strengthening the gastrointestinal function, and chew eats chestnut well when stomach upset or severe diarrhea "It's good for children in growing up, especially when we boil the chestnuts for baby food, and we're chubby." For this reason, foods made with chestnuts, such as porridge, are commercially available.

However, after peeling the viability above a certain standard, the contents are concentrated at low temperature and homogenized through a mixer to maintain the residual moisture after homogenization above a certain particle size. There is a flaw to be lost.

Therefore, the present inventors have developed the results of a polite research in view of the drawbacks, the main objective is to maintain the original chestnut flavor and flavor by stirring, mixing and ripening the processed sugar chestnut made by immersion in sugar in the caramel base The present invention provides a caramel and a method of preparing the same, which are made of chestnuts which are made to be made, and a sense of crunchyness and a visual sense of volume.

In order to achieve the above object, the caramel to which the balm of the present invention is added comprises 37.43% by weight of starch syrup, 5.33% by weight per white, 9.35% by weight of vegetable oil, 0.018% by weight of emulsifier, and 0.056% by weight of salt. %, 6.584 weight percent of sugar balm per process relative to 28.07 weight percent skim milk powder, 3.74 weight percent sweetened condensed milk and 5.61 weight percent fresh cream; Frappe 3.742 wt%; It is characterized by adding 0.07% by weight of perfume.

In addition, in order to achieve the above object, the method of preparing caramel to which the chestnut of the present invention is added, in the method of producing caramel according to the invention of claim 2, first of the raw materials constituting the caramel base is 37.43 wt%, 5.33 wt% per white sugar 9.35% by weight of vegetable oil, 0.018% by weight of emulsifier, 0.056% by weight of salt, and 5.91% by weight of fresh cream in a first tank, followed by mixing and dissolving it by applying heat at 110 ° C; Transferring the dissolved caramel base mixture to a second tank maintained at a temperature of 97 ° C., and then concentrating the mixture in the second tank; Placing the concentrated mixture into a pressurized vacuum vessel and vacuum concentrating it under a pressure of 5 kg / cm 2 to make a concentrate containing only a trace amount of water; 28.07% by weight of skim milk powder, sweetened condensed milk 3.74% by weight, 6.584% by weight of red chestnut per processing, 3.742% by weight of wrapper, and 0.07% by weight of fragrance were added to the concentrate in batch form. Stirring for 30 to 40 minutes to achieve; Aging stirred to achieve a crystalline state at 60 ℃ for 12 to 24 hours; Cooling the aged at room temperature; And molding to a predetermined size to facilitate packaging of the cooled final water.

Hereinafter, with reference to the accompanying drawings will be described in detail a more preferred embodiment of the present invention.

<Production example>

<Step 1>

Among the raw materials constituting the caramel base, first, starch syrup 37.43 wt%, white sugar 5.33 wt%, vegetable fats and oils 9.35 wt%, emulsifier 0.018 wt%, salt 0.056 wt%, fresh cream 5.81 wt% were added into the first tank 110 and mixed well. The mixture is mixed so that the raw materials are dissolved by applying heat at 110 ° C. Since the heating method is a general technique, a detailed description thereof will be omitted.

<Step 2>

The mixture dissolved in the first tank 110 is pumped by the first transfer pump P1 to the second tank 120 arranged to be contacted by the first transfer pipe 112. The melted mixture conveyed to the second tank 120 is formed to gel the mixture contained in the second tank 120 by maintaining the heat of the second tank 120 at 80 to 97 ° C. Concentrate while evaporating moisture. Since the heating method is also a general technique in the above description is omitted.

<Step 3>

The mixture concentrated in a gel state is pumped through the second transfer pump P2 into the vacuum container 130 arranged to be contacted by the second tank 120 and the second transfer pipe 124. The mixture in the gel state transferred into the vacuum vessel 130 is concentrated under reduced pressure vacuum (38 cmHg) under a pressure of approximately 5 kg / ㎠ to make a concentrate having a water content of 6 to 8%. The water content of 6-8% is a little soft and lumpy when touched by hand. When the moisture is less than 6%, it becomes like a candy, and the texture is reduced. On the contrary, when the moisture is more than 8%, the water becomes too thin, making it difficult to make syrup. Therefore, it is preferable to make water content 6 to 8%.

<Step 4>

As described above, the concentrate obtained from the caramel base is batch-form (Batch Form) by a predetermined amount (120 kg) and put into the blending stirrer 140. The concentrate is 28.07 wt% skim milk powder, 3.74 wt% sweetened condensed milk, and processed. 6.584% by weight of sugar balm, 3.742% by weight of Flape, and 0.07% by weight of perfume are added and stirred for 30 to 40 minutes to achieve a crystalline state. When the stirring operation is completed, the caramel base is coated with a predetermined thickness around the process-fit balm.

In addition, the addition of the above ingredients to the pre-constituted caramel base concentrate is preferably performed 10 minutes after the start of stirring. The reason for this is to add the materials to the concentrate so that it is evenly mixed into the concentrate without sinking to the bottom side of the stirrer 140.

<Step 5>

Aged to form a crystalline state from step 4 above for 12 to 24 hours at 60 ℃ (Aging). When matured, the caramel base is coated around the perimeter of the processed sugar balm to enhance the texture of the product. It also visually makes the process sugar balm look voluminous.

<Step 6>

The aging is completed and cooled at room temperature (step: 150). When pressed by hand, the caramel base coated at night is soft.

<Step 7>

The final concentrate is cooled to a certain size that can be easily put into the mouth through the molding machine 160, and then packaged while passing through the general packaging machine 170.

Starch syrup, white sugar, vegetable oil, emulsifier, salt, fresh cream, skim milk powder, sweetened condensed milk among the raw materials are caramel base, and the processed sugar red chestnut is made by dipping the yield of peeled skin into sugar. In addition to providing a sense of volume, assasak gives a sense of crunchy. In addition, Frappe adds a foam to the caramel base to give it a softness when put into the mouth, and the fragrance gives milk flavor, like the caramel milk fat ingredients, to give the flavor of milk and chewing.

<Example>

Caramel was obtained by dissolving, concentrating, stirring, aging, and cooling the raw material, which was prepared in the weight percent as shown in Table 1, through the same method as described above.

<Unit: weight%> Melting Tank agitator Raw material name content Raw material name content corn syrup 37.43 Processed chestnut 6.584 Baekbaekdan 5.33 Skim milk powder 28.07 Vegetable oil 9.35 Sweetened condensed milk 3.74 Emulsifier 0.018 Frappe 3.742 Salt 0.056 Spices 0.07 whipping cream 5.61 Total 57.794 Revelation Total 100% by weight

Experimental Example

In this Experimental Example, to examine the volume, texture, flavor and flavor, crunky feeling of the caramel added to the chestnut prepared according to the embodiment, 50 men and women over 10 years old, The caramel of the present invention was tested so that the testers were unaware, and the taste and flavor, the crunky feeling and the volume of the product were evaluated by the taste of each tester. The results are shown in Table 2 below.

Features of this product The present invention (number of respondents)  I don't know (number of respondents)  Good volume and texture 46 4  The flavor is good. 48 2  You can feel the flavor like concentrated milk 45 5 A feeling of crunchy is good 48 2

As described above, the present invention has the effect of maintaining the flavor and flavor of chestnut as it is, and also has the effect of allowing the concentrated milk flavor to be felt by increasing the content of milk fat, in particular the increase in the volume by the process sugar red chestnut In addition, the grains of crunchy crunchyness in the mouth are harmonized with the flavor of the concentrated milk.

1 is a view schematically showing a process for manufacturing a caramel according to the present invention.

* Explanation of symbols for main parts of drawing *

110,120: 1st, 2nd tank 130: vacuum container

140: stirrer 150: cooler

160: molding machine 170: packing machine

Claims (2)

Caramel to which balm added in the following ratio was added. 37.43 wt% starch syrup, 5.33 wt% per white sugar, 9.35 wt% vegetable fat, 0.018 wt% emulsifier, 0.056 wt% salt, 28.07 wt% skim milk powder, 3.74 wt% sweetened condensed milk and 5.61 wt% fresh cream; 6.584% by weight per night processed; Frappe 3.742 wt%; And Perfume 0.07% by weight In the manufacturing method of caramel, Among the raw materials constituting the caramel base, 37.43 wt% starch syrup, 5.33 wt% per white sugar, 9.35 wt% vegetable fat, 0.018 wt% emulsifier, 0.056 wt% salt, and 5.51 wt% fresh cream were added to the first tank and mixed therein. Dissolving by applying heat of 110 ° C; Transferring the dissolved caramel base mixture to a second tank maintained at a temperature of 97 ° C., and then concentrating the mixture in the second tank; Placing the concentrated mixture into a pressurized vacuum vessel and vacuum concentrating it under a pressure of 5 kg / cm 2 to make a concentrate containing only a trace amount of water; 28.07% by weight of skim milk powder, sweetened condensed milk 3.74% by weight, 6.584% by weight of red chestnut per processing, 3.742% by weight of wrapper, and 0.07% by weight of fragrance were added to the concentrate in batch form. Stirring for 30 to 40 minutes to achieve; Aging stirred to achieve a crystalline state at 60 ℃ for 12 to 24 hours; Cooling the aged at room temperature; And A method of making a caramel added with a balm comprising the step of forming a predetermined size to facilitate packaging of the cooled final water.