KR100675431B1 - Manufacturing Method for Candy with Radish Extraction and Itself - Google Patents

Abstract

    The present invention is to prepare a syrup by mixing and concentrating saccharified syrup in the radish obtained by cutting the decorative part of the root of radish and crushed radish into a liquid agent and pressurized to high temperature to filter. In particular, by applying a liquefaction agent and pressure to radish to produce a juice in a short time. More specifically, in order to remove impurities by washing the radish with purified water and to easily dissolve the cut and crushed radish, the liquid agent is mixed, put into a vacuum tank, pressurized with steam and made into a paste state by stirring with steam, then filtered It comprises a step of preparing, and preheated by mixing the starch with sugar syrup, and then preheating the juice and then concentrated in a vacuum tank under pressure by stirring with steam and poured into a malt to form a syrup production step.

    The present invention has an expectorant and digestive effect due to the nutritional and diastases of vitamins contained in radish, and the light ingredient of radish is mixed with gang rape to provide a refreshing taste without sticking in the mouth.

Description

Mandarin and its manufacturing method {Manufacturing Method for Candy with Radish Extraction and Itself}

      1 shows a manufacturing process diagram of the present invention.

      The present invention is to prepare radish syrup by mixing and concentrating saccharified syrup in radish obtained by cutting a decorative part obtained from the roots of radish and crushing the radish into liquefied liquid and pressing under high temperature to filter. In particular, by applying a liquefaction agent and pressure to radish to produce a juice in a short time.

Radish ( Raphanus sativus) is a perennial or biennial herbaceous genus of Papaver mustard in the dicotyledonous plant, with columnar roots and upper part of the roots and upper part of which are mainly in Korea, Japan and China. Radish (raw) is 16 calories per 100 g, water 94.6 g, protein 1.1 g, carbohydrate 2.8 g, fiber 0.9 g, ash 0.6 g, calcium 28 mg, phosphorus 17 mg, iron 0.3 mg, salt 120 mg, vitamin B1 0.03 mg, vitamin B2 It is a health food containing 0.02mg, niacin 0.2mg, and vitamin C 20mg.

      Radishes have been cultivated since 400 BC in China, and there are records in Korea that were considered important vegetables during the Goryeo Dynasty. Korean radish is mainly dominated by traditional varieties from China and Japanese radish from China. The native species include Jinju Daepyeongmu, Chinese Cheongpimu, Yonghyeonmu, and Uiseongbancheongmu. They are widely used for diced rice and kimchi. Root stem is 7 ~ 8cm, root length is 20cm, weight is about 800g. The growing period is about 3 months. In addition, there are 2 ~ 3cm root stems, 89cm root length, and 300g weight of Seoul botan radish. Daedang spring radish, which has been improved, is bred and cultivated a lot. Japanese radish is mainly cultivated for dam radish, and the representative varieties include uncultivated fresh radish and cheongsu palace radish. Western radishes include 20 days of radish harvestable in 20 days after sowing and 40 days of radish harvested in 40 days. The former is red and round, and the latter is red and long like ordinary radish. There is also blackish brown radish as a whole, and is used mainly in the West for medicinal use. Roots are thinner and harder, and smaller leaves are called var. Hortensis for raphanistroides, which grow wild in Jeju Island and south of the East Sea.

      Radishes contain a lot of vitamin C, making it a winter source of vitamins. And the root contains an enzyme called diastatase, which promotes digestion. Radish is widely used in kimchi, radish radish, dried radish, and pickled radish, and radish is also used as an expectorant and medicinal agent.

      Korean malt has been made since the Goryeo Dynasty, and has been widely used as a snack or favorite food. According to the records, hard malt is melted in hot water and used to sugarify starch or starch-containing raw materials with malt. This stretched black syrup was stretched and the air went in and became white. The raw material of malt is glutinous rice, and non-glutinous rice, corn, crude, sweet potato starch. Starch syrup refers to the boiled syrup, which is not completely boiled after being turned off in the middle, depending on the degree.

      The present invention cuts, crushes and pressurizes the decorative part obtained from the root of radish to obtain the juice of the paste state. The sugar syrup is mixed with radish juice, filtered and concentrated to prepare syrup.

      Radish roots are commonly used as kimchi (kkakdugi, radish, water kimchi, etc.) and radish (dakuan, ultra-fermented, sweetened, etc.). In the past, radish kimchi or radish was made at home, but with economic growth, As we move into the industrial world, our dietary patterns change and these products are now being made in factories. As consumers' demands become more sophisticated and diverse, the variety of non-products is also diversified.When eating rice, radish kimchi is often used as a side dish.However, non-rice snacks such as chicken, gimbap, udon noodles, and jajangmyeon are made with radish and simmer Sugar) The product is used as a side dish. In particular, unprocessed products used for simple foods require strict hygiene and are made through standardized raw materials, equipment, and manufacturing processes. In many cases, it is also disposed of. In addition, during the rainy season or in the summer, the radish-free ingredients are not deteriorated during the seasons where they are difficult to be stored. However, if they are difficult to meet the specifications of raw materials, they must be disposed of entirely, so these radishes cannot be used as resources and are expensive to be disposed of. There is difficulty.

      The present invention is to prevent the economic loss of waste disposal of the decorative portion of radish as a resource as described above, and the health functional ingredients of fiber, ash, minerals, vitamins and plain radish juice After researching the recycling method, they developed radish syrup obtained from radish and mixed with saccharified syrup.

      In the related art related to the present invention, Korean Patent Publication No. 2000-54020 (method of preparing pumpkin starch) is a method of mixing agar after heating steamed pumpkin into corn syrup and heating, and Korean Patent Publication No. 2001-68035 Dried syrup and its manufacturing method) is to mix green tea leaf powder with gang syrup, and Korean Patent Laid-Open Publication No. 2004-11578 (Food production method using radish) steams radish leaves (Siraegi) and vacuum-packs them to about 10% moisture content. Publication 2004-22682 (pumpkin pumpkin with added pumpkin seeds and a method for preparing the same) is a mixture of sugar, malt, pumpkin, soy protein, emulsifier, vegetable oil, refined salt, roasted pumpkin seeds, fondant, fragrance, etc. This is different things.

     The present invention is to prepare a syrup by mixing and concentrating saccharified syrup in the radish obtained by cutting the decorative part of the root of radish and crushed radish into a liquid agent and pressurized to high temperature to filter. In particular, by applying a liquefaction agent and pressure to radish to produce a juice in a short time.

     Radish syrup of the present invention is to provide a palatability of health foods by mixing the antitussive expectorant effect, digestion promoting effect and nutritional components such as fiber, ash, minerals, vitamins with syrup.

     Washing the radish of the present invention with purified water to remove impurities and to easily dissolve the cut and crushed radish mixed with a liquefaction agent into a vacuum tank to make a porridge while stirring by applying pressure with steam to produce a radish juice And, preheated by mixing the radish juice in the liquid starch saccharified starch, and put into a vacuum tank, concentrated by stirring with steam, and then poured into a malt to form a syrup production step.

* Juice-free manufacturing stage

     After removing the leaves of radish, wash the dried radish with purified water to remove impurities, cut and crush it into 4 to 8 parts, and then add 10 to 30 parts by weight of malt with liquid to 70 to 90 parts by weight of crushed radish to dissolve the radish easily. The mixture was put into a vacuum tank and put into steam at 190 to 210 ° C. and 5 to 8 kg / cm 2 to make a paste with stirring for 8 to 10 hours, followed by filtration to prepare juice.

* Manufacturing step of liquefaction agent

     Malt malt used as a liquefaction agent is used by adding 10 parts by weight of commercially available malt oil to 90 parts by weight of purified water and heating to 40 to 60 ° C to elute malt. Commercially available glycosylase (amylase and glucoamylase) may be used instead of malt oil.

* Preparation of Liquid Starch

     The liquid starch (starch syrup) was a product (Hanshin Food, Dongducheon Material) that was starch (corn, wheat, sweet potato, potato) steamed in purified water and steamed with malt. Instead of malt, starch may be used which is starch which has been glycosylated with acid or enzyme.

 * No syrup manufacturing stage

     50 to 70 parts by weight of liquid starch added to maltose by starch malt was mixed with 30 to 50 parts by weight of radish juice, preheated to 90 to 110 ° C by steam, and then added to starch in a vacuum tank and heated to 140 to 160 ° C by steam. Pressure was added to 6kg / ㎠ to concentrate the syrup while stirring for 2 to 4 hours and poured into the mold to prepare a syrup.

<Example 1>

     After removing radish leaves, wash the radish with purified water to remove impurities and cut it into 4-8 pieces, mix 80 parts of crushed radish with 20 parts by weight of malt and mix with 20 parts by weight of malt in a vacuum tank. Pressure was added at 7 kg / ㎠ at ℃ to make a porridge state while stirring for 9 hours, and then filtered to prepare a juice.

     70 parts by weight of sugary starch added to maltose starch was mixed with 30 parts by weight of radish juice, preheated to 100 ° C using steam, and then heated to 150 ° C with steam in a vacuum tank, and pressured at 5kg / ㎠ The syrup was concentrated with stirring for hours, and the syrup was poured into the mold and molded.

<Example 2>

     After removing radish leaves, wash the radish with purified water to remove impurities and cut it into 4-8 pieces, mix with 30 parts by weight of malt water in 70 parts by weight of crushed radish for easy dissolving radish, put it in a vacuum tank and add 190 Pressurized at 6kg / ㎠ at ℃ to make a porridge state while stirring for 9 hours and filtered to prepare a juice.

     50 parts by weight of juiced sugar syrup was added to 50 parts by weight of sugary syrup added to maltose, preheated with steam to 100 ° C., and filtered to pretreat the syrup. The pretreated syrup was placed in a vacuum tank, heated to 140 ° C. with steam, pressurized at 4 kg / cm 2, concentrated for 2 hours, and the syrup was concentrated.

<Example 3>

     After removing radish leaves, wash the radish with purified water to remove impurities and cut into 4 ~ 8 equal parts, mix with 10 parts by weight of malt oil in 90 parts by weight of crushed radish to dissolve the radish easily, put it in a vacuum tank and add 210 Pressurized at 8kg / ㎠ at ℃ to make a porridge state while stirring for 10 hours and filtered to prepare a juice.

     60 parts by weight of sugary syrup added to maltose and starch was mixed with 40 parts by weight of radish juice, preheated with steam to 100 ° C, and filtered to pretreat the syrup. The pre-treated syrup was placed in a vacuum tank, heated to 160 ° C. with steam, pressurized at 6 kg / cm 2, concentrated for 4 hours with stirring, and the syrup was poured into a mold.

<Example 4>

     The syrup was prepared in the same manner as in Example 1 except that recycled radish was used instead of Tong.

<Test Example 1>

      Ten well-trained sensory personnel (20 and 40 year old non-smoking men and women) were prepared for the radish syrup and white syrup prepared as in the example. The degree of adhesion (2) and the overall degree of preference (3) were tested by the five-point scale method, and the results are shown in Table 1 below.

Table 1. Sensory test results

division Example 1 Example 2 Example 3 Example 4 Peppermint Pumpkin starch White syrup (One) 4.54 4.12 4.33 4.66 3.87 3.62 2.24 (2) 4.22 3.98 4.11 4.26 2.98 3.54 2.87 (3) 4.56 4.23 4.34 4.54 3.12 3.55 2.78

* (1) refreshing and refreshing taste, (2) degree of stickiness in the mouth, (3) overall preference

<Test Example 2>

      In order to confirm the quality of the starch syrup of the present invention, the standard part of starch syrup from the authorized institution (A & D Co., Ltd .; Food Sanitation Inspection Institution No. 9 designated by Korea Food and Drug Administration, National Livestock Hygiene Testing Institution No. 33) Glucose equivalent, pH, artificial sweetener, lead) was tested and found to be appropriate (April 8, 2004).

     According to the present invention, the radish is prepared using the radish obtained by liquefying radish, so the antitussive expectorant effect, digestion promoting effect, and nutritional ingredients such as fiber, ash, minerals, and vitamins can be mixed with syrup to obtain a health food of palatability. To provide. In addition, the radish juice can be produced using the radish of the decorative part that is discarded during processing, so it is effective in preventing environmental pollution as well as recycling of resources.

Claims (8)

delete delete delete delete      Cutting and crushing the radish from which impurities are removed, adding malt or saccharifying solution of saccharification enzyme solution, adding it to a vacuum tank, applying pressure with steam, stirring to make a porridge, and then filtering and preparing radish, and mixing radish and liquid syrup. After preheating by putting in a vacuum tank, the method of producing a syrup, characterized in that it comprises the step of concentrating and stirring while applying pressure with steam. delete      The liquefaction of radish is mixed with 10-30 parts by weight of a liquefiing agent in 70 to 90 parts by weight of crushed radish and placed in a vacuum tank and heated to 190 to 210 ° C. with steam to increase the pressure to 5 to 8 kg / cm 2. Method for producing a syrup, characterized in that to liquefy while stirring for 8 to 10 hours.      6. The starch syrup according to claim 5 is mixed with 50 to 70 parts by weight of liquid starch and mixed with 30 to 50 parts by weight of juice, preheated to 90 to 110 ° C with steam, and then placed in a vacuum tank and heated to 150 to 160 ° C with steam. Method for producing syrup, characterized in that the syrup is concentrated by molding while applying a pressure of 6kg / ㎠ for 2 to 4 hours.

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