KR100982432B1 - Method of Glutinous-jelly containing Strawberry - Google Patents

Abstract

The present invention is freeze-dried and crushed strawberries to prepare a strawberry powder, and then added to and mixed with mature malt syrup, stretched using a drawing machine after corn and strawberry powder mixed with corn starch and strawberry powder By applying, drying and reapplying,

The present invention relates to a method for preparing a syrup, which contains a strawberry that can use the nutritional and functional ingredients of the strawberry as well as improve the taste, aroma, color, and preference of the sugar.

According to the present invention, a method for preparing a syrup containing strawberries,

Strawberry powder manufacturing step (first step) of cutting and washing the strawberries in the form of slices, lyophilized and then crushed to produce a strawberry powder; Washing and immersing the prepared grains into gourd rice, malt syrup was prepared by adding malt water, and maltose syrup was prepared by concentrating the prepared saccharified liquid (second step); Malt starch ripening step (third step) for aging the malt starch prepared in the second step in a aging machine; An addition and mixing step (fourth step) of adding the strawberry powder prepared in the first step to the malt syrup ripened in the third step and then mixing to prepare a mixed starch; Stretching and overlapping the mixed syrup of the fourth step using a drawing machine and then overlapping, stretching and overlapping 7 to 10 times; A coating powder manufacturing step (sixth step) of preparing a coating powder by mixing corn starch and the strawberry powder prepared in the first step; Applying the corn and strawberry powder prepared in the sixth step to the outer surface of the mixed syrup prepared in the fifth step, drying the dryer and then applying the corn and strawberry powder again (seventh step). It is done.

Malt, strawberry, corn, powder, malt, lyophilization, ripening, stretching, application, drying

Description

Method of manufacturing candy containing strawberries {Method of Glutinous-jelly containing Strawberry}

The present invention is freeze-dried and crushed strawberries to prepare a strawberry powder, and then added to and mixed with mature malt syrup, stretched using a drawing machine after corn and strawberry powder mixed with corn starch and strawberry powder By applying, drying and reapplying,

The present invention relates to a method for preparing a syrup, which contains a strawberry that can use the nutritional and functional ingredients of the strawberry as well as improve the taste, aroma, color, and preference of the sugar.

With the recent increase in income and living standards, food is abundant, and accordingly, the types and quantities of snacks are also abundant. The frenzy of well-being has increased the interest in traditional tasting among abundant snacks.

Our traditional malt is Korean traditional Korean fruit made by distilling starch from grains. There are a variety of grains that can be used to make the syrup. Any grain with a specialized ingredient can be used to make the syrup. For example, corn, wheat, rye, oats, crude, millet, buckwheat, blood, sorghum, red beans, barley, rice, glutinous rice, barley and the like. In addition, sweet potatoes, pumpkins and potatoes are also used as a substitute for grains.

The malt prepared by the general method is cooked by mixing ingredients such as grains and maltse with malt (maltose), and cutting them at an appropriate temperature to produce starch in the grains such as maltose. When the solution is heated to remove moisture, crude syrup (usually when water content is 25-30%) is obtained, and when further water is removed, starch syrup (usually when water content is 10% or less) Is obtained.

Recently, malt has been researched and developed to improve the lack of flavor by selectively mixing various food ingredients, or to add insufficient nutritional and functional ingredients.

For example, the Republic of Korea Patent No. 385171 "Health supplements based on starch syrup and its manufacturing method" is 40 to 70 parts by weight, 15 to 35 parts by weight ginger, 10 to 30 parts by weight garlic, 5 to 35 parts by weight walnuts , 3 to 9 parts by weight of Pogongyoung, 2 to 12 parts by weight of gold and silver coins, 3 to 9 parts by weight of accompanying pine roots, 2 to 10 parts by weight of licorice, 5 to 35 parts by weight of ginkgo and 3 to 10 parts by weight of water, using pine wood fire It is a health supplement based on the starch syrup prepared by dehydration, filtration, and concentration by heating it for 8 to 20 hours, and then saccharifying with malt or malt, and putting raw materials such as pear, ginger, and garlic together with water in a heating container. After heating and saccharifying with malt or malt, it is characterized by consisting of a process of removing the dried, filtered and concentrated.

The present invention has a problem in that the process of heating the stomach with water during the preparation of the starch syrup destroys vitamins B and C in the stomach, and also increases the time for preparing the batter by prolonged heating. In addition, there is a limit to using only the water-soluble components of the raw material by preparing the syrup using the extract of the raw material.

In addition, Korean Patent Laid-Open Publication No. 2003-93024, "Preparation of bellflower syrup composition and bellflower syrup containing the same composition" contains 0.01-50% by weight of bellflower extract in bellflower syrup containing starch raw material, malt, and bellflower extract. It is characterized in that the bellflower syrup composition is characterized in that the hot water extract of the roots of bellflower root is made and immersed in water for 12-24 hours, and then prepared by adding the starch and malt to be prepared with crude syrup and syrup.

The present invention has a problem that the hot water extraction for 12-24 hours to not only destroy the fat-soluble components in the bellflower, but also the economic cost is consumed as the manufacturing time increases.

Invented to solve the above situation and concern,

The present invention is freeze-dried and crushed strawberries to prepare a strawberry powder, and then added to and mixed with mature malt syrup, stretched using a drawing machine after corn and strawberry powder mixed with corn starch and strawberry powder By applying, drying and reapplying,

The purpose of the present invention is to provide a method for preparing a syrup containing strawberries that can use the nutritional and functional ingredients of the strawberry as well as the taste, aroma, color, and preference of the sugar, which are mainly composed of sugar.

According to the present invention for achieving the above object, there is a method for manufacturing a syrup containing strawberries,

Strawberry powder manufacturing step (first step) of cutting and washing the strawberries in the form of slices, lyophilized and then crushed to produce a strawberry powder; Washing and immersing the prepared grains into gourd rice, malt syrup was prepared by adding malt water, and maltose syrup was prepared by concentrating the prepared saccharified liquid (second step); Malt starch ripening step (third step) for aging the malt starch prepared in the second step in a aging machine; An addition and mixing step (fourth step) of adding the strawberry powder prepared in the first step to the malt syrup ripened in the third step and then mixing to prepare a mixed starch; Stretching and superimposing the mixed syrup of the fourth step using a drawing machine and then overlapping, repeating drawing and overlapping 7 to 10 times (the fifth step); A coating powder manufacturing step (sixth step) of preparing a coating powder by mixing corn starch and the strawberry powder prepared in the first step; Applying the corn and strawberry powder prepared in the sixth step to the outer surface of the mixed syrup prepared in the fifth step, drying the dryer and then applying the corn and strawberry powder again (seventh step). It is done.

The method for manufacturing the candy containing the strawberry according to the present invention,

Strawberry powder is added to and mixed with maltose syrup to improve taste, aroma, color, and palatability, as well as nutritional and functional ingredients of strawberries.

In addition, through the process of aging malt syrup can remove the off-flavor generated during the concentration process and at the same time improve the reduced sweetness of malt syrup.

In addition, by preparing corn and strawberry powder, and applying it to the outside of the malt, and drying it again, it not only prevents the melt from being melted by moisture, but also adds nutrients such as vitamins lacking in the general malt made of sugar. Enhancement and functional aspects can be improved.

Hereinafter, the configuration of the present invention in detail based on the accompanying drawings.

1 is a process flow diagram schematically showing a method for manufacturing a syrup containing a strawberry according to the present invention.

1. Strawberry powder manufacturing process (1st process)

In the process of cutting and washing the sorted strawberries into slices, lyophilized and ground,

Select the strawberries without scratches or scratches, wash them with running water or weak acidic liquid, cut them into slices of 1 ~ 2cm in thickness, and cut the slices of strawberries in freezer at -30 ~ -40 ℃ in 24 ~ 48 Freeze for hours, lyophilized for 24 to 48 hours in a freeze dryer of -70 ~ -80 ℃, and lyophilized sliced strawberries are ground using a grinder.

Here, the crushed strawberry is called strawberry powder.

At this time, the particle size of the strawberry powder is characterized in that 200 ~ 300mesh.

The size of the strawberry powder particles 200-300mesh is to prevent the deterioration of taste and color of the final product as well as to prevent heterogeneity due to strawberry powder when ingested.

In addition, the scratched or scratched strawberry can be used if the scratched or scratched area is removed.

In addition, washing the selected strawberry in running water or weakly acidic liquid is not only to remove foreign substances on the outer surface of the strawberry, but also to sterilize microorganisms.

At this time, it is preferable to use a weakly acidic liquid.

Here, the weakly acidic liquid is pH 5-6, and mixes water and vinegar.

In addition, lyophilization after cutting the sorted and washed strawberries into slices having a thickness of 1 to 2 cm is to reduce the time for freezing and lyophilizing the strawberries to reduce the economic cost.

2. Malt syrup manufacturing process (second process)

The washed and immersed grains are made of gourd rice and then malt water is added to prepare saccharified liquid, and the prepared saccharified liquid is concentrated.

After washing the grains in running water and immersing for 6-8 hours and using the steamer to make a gourd rice, add malt water to the prepared gourd rice and saccharified at 30 ~ 50 ℃ for 6 to 12 hours to prepare a saccharified solution Filter by filter and concentrate at 110 ~ 130 ℃ for 3 ~ 6 hours.

Here, the concentrated saccharified solution is called malt syrup.

In this case, the grain is used to select any one of rice, glutinous rice, barley, oats, sorghum or used by mixing two or more.

In addition, the malt is to remove the gold after mixing and maturing the gold in water, the solid content is 40 to 50%.

3. Malt starch ripening process (3rd process)

In the process of aging malt syrup,

The malt syrup prepared in the second process is aged for 3 to 5 hours in a aging machine at 40 to 50 ° C.

The ripening of maltose syrup is not only to remove off-flavor generated in the process of concentrating saccharified liquid, but also to saccharify maltose syrup which is not sufficiently saccharified to improve sweetness and enhance flavor in the final product.

4. Addition and mixing process (4th step)

In the process of adding strawberry powder to the mature malt syrup after mixing,

The strawberry powder of the first step is added to the malt syrup aged in the third step and then mixed using a mixer.

Here, a mixture of strawberry powder to matured malt syrup is called mixed syrup.

At this time, the strawberry powder is added to the mature malt syrup by weight of 1: 0.2 to 0.4.

Adding strawberry powder to matured maltose syrup by weight of 1: 0.2 to 0.4 means that when the strawberry powder is added to less than 1: 0.2 by weight of ripe maltose syrup, the unique taste, color, and aroma of strawberry appear in the final product. If added in excess of 1: 0.4 by weight, the taste and aroma of the strawberry in the final product is excessive, and the unique taste and aroma of the malt are lost.

5. Drawing and superimposing process (5th process)

In the process of stretching and overlapping the mixed syrup,

The mixture of the fourth step is stretched using a drawing machine and then overlapped, repeating the stretching and overlapping 7 to 10 times.

Repeating stretching and overlapping 7 to 10 times is to inject air into the mixture to improve the texture of the final product and to prevent the final product from sticking to the mouth when ingested.

In addition, the drawing machine used above is a bidirectional drawing machine, which is fixed by applying the same force to both ends after fixing one end and the other end of the mixed syrup.

Fixing both ends of the mixed syrup after pulling with the same force does not prevent the stretch of only one part, but overall increases the texture of the final product.

6. Coating powder manufacturing process (sixth process)

In the process of manufacturing a coating powder by mixing corn starch and strawberry powder,

Corn starch and strawberry powder prepared in the first step is mixed by 5: 1 by weight to prepare a coated powder.

At this time, the particle size of the corn starch and strawberry powder is characterized in that 200 ~ 300mesh.

The grain size of corn starch and strawberry powder of 200 ~ 300mesh is wider than that of 50mesh wheat flour, which is generally used, so that it can easily absorb moisture from the external environment, thus preventing the final product from melting by moisture. .

In addition, the mixed corn starch and strawberry powder is referred to as corn and strawberry powder.

7. Coating process (7th process)

Corn and strawberry powder is applied to the mixed syrup, dried and reapplied.

The corn and strawberry powder prepared in the sixth step is applied to the outer surface of the mixed syrup prepared in the fifth step, dried in a dryer at 120 to 150 ° C., and then the corn and strawberry powder is applied again.

Corn and strawberry powder is applied to the outer surface of the mixed starch and dried and then reapplied is not only applied to the outer surface of the mixed starch, but also corn and strawberry powder is deposited in the pores generated during the stretching and overlapping of the fifth step. Even though the moisture in the outer surface and the pores of water is absorbed by the corn and strawberry powder, the moisture is removed as it goes through the drying process to prevent the taste and texture of the final product from deteriorating.

As the corn and strawberry powder is applied to the dried mixed starch again, external moisture is adsorbed to the mixed starch to prevent deformation and deterioration of the final product as much as possible to improve taste and texture.

In addition, by applying corn and strawberry powder to the mixed starch, the nutritional aspect can be improved by adding nutrients such as vitamins which are lacking in the general starch consisting mainly of sugar.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Strawberry syrup prepared according to the present invention

Selected strawberries that were not scratched or injured, washed in weak acidic solution (pH 6), cut into slices of 1 cm in thickness, and sliced strawberries were frozen in a freezer at -35 ° C. for 36 hours,- Freeze-dried for 36 hours in a freeze dryer of 75 ℃, lyophilized sliced strawberries to prepare a 250mesh strawberry powder using a grinder.

After washing the rice in running water and soaking for 7 hours, using a steamer to prepare a gourd rice, malt water was added to the prepared gourd rice, and saccharified for 9 hours at 40 ℃ to prepare a saccharified liquid and then filtered through a filter After concentrating at 120 ° C. for 5 hours to prepare malt syrup, the mixture was aged at 45 ° C. for 4 hours.

After adding 30 kg of the prepared strawberry powder to 100 kg of the matured maltose syrup, the mixed syrup was prepared using a mixer, and the stretching and overlapping processes were repeated eight times using a stretching machine.

Meanwhile, 5 kg of corn starch and 1 kg of the prepared strawberry powder are mixed to prepare corn and strawberry powder.

Corn and strawberry powder are applied to the outer surface of the drawn and superimposed mixed syrup, dried in a dryer at 130 ° C., and then corn and strawberry powder are applied again.

Comparative example: candy prepared according to a general method

After washing the rice in running water and soaking for 7 hours, using a steamer to prepare a gourd rice, malt water was added to the prepared gourd rice, and saccharified for 9 hours at 40 ℃ to prepare a saccharified liquid and then filtered through a filter , Concentrating for 5 hours at 120 ℃ to prepare maltose.

The prepared malt syrup is directly pulled and stretched by hand, and the overlapping process is repeated 12 times.

50 mesh flour is applied to the outer surface of the stretched and superposed malt syrup.

Experiment 1: sensory test

Strawberry syrup prepared according to the present invention (comparative example) and syrup prepared according to a general method (comparative example) by the sensory test personnel to measure the sensory test such as taste, color, aroma, overall preference. The measured results are shown in Table 1.

Sensory evaluation was performed on a 9-point scale by 30 sensory test personnel (15 males and 15 females) with more than 2 years of sensory experience.

flavor incense color Breakability Nonstick Overall preference Example 8.4 8.2 8.6 7.8 8.1 8.5 Comparative example 7.3 7.8 7.5 7.1 7.5 7.3

As can be seen through Table 1, the strawberry syrup (Example) prepared according to the present invention shows a high score in the overall items of the sensory test according to the general method rather than the syrup (comparative example).

In particular, the variation in the score of the comparative example and the example is large in the general preference item.

Among the overall sensory test, compared to the comparative example, in particular, the sensory test with respect to the overall acceptability is particularly different from that of the examples prepared according to the present invention rather than the comparative examples, which are generally manufactured to taste, aroma, color, breakability, and teeth. This is because a high score was obtained from non-stick characteristics.

1 is a process flow diagram schematically showing a method for manufacturing a syrup containing a strawberry according to the present invention.

Claims (5)

Select the strawberries without scratches or scratches, wash them with running water or weak acidic liquid, cut them into slices of 1 ~ 2cm in thickness, and cut the slices of strawberries in freezer at -30 ~ -40 ℃ in 24 ~ 48 A strawberry powder manufacturing process (first step) which freezes for an hour, freeze-dried for 24 to 48 hours in a freeze dryer of -70 to -80 ° C, and pulverizes the freeze-dried sliced strawberries using a grinder; After washing the grains in running water and immersing for 6-8 hours and using the steamer to make a gourd rice, add malt water to the prepared gourd rice and saccharified at 30 ~ 50 ℃ for 6 to 12 hours to prepare a saccharified solution Malt syrup manufacturing process (second process) which filters and filters and concentrates at 110-130 degreeC for 3 to 6 hours; Maltose ripening step (third step) of aging malt syrup prepared in the second step for 3 to 5 hours at 40-50 ° C. aging period; An addition and mixing step (fourth step) of adding the strawberry powder of the first step to the malt syrup aged in the third step in a ratio of 1: 0.2 to 0.4 by weight and then mixing using a mixer; Stretching and superimposing the mixed syrup of the fourth step using a drawing machine and then overlapping, repeating drawing and overlapping 7 to 10 times (the fifth step); A coating powder manufacturing step (sixth step) for preparing a coating powder by mixing corn starch with the strawberry powder prepared in the first step at a weight ratio of 5: 1; Coating process of corn and strawberry powder prepared in the sixth step on the outer surface of the mixed syrup prepared in the fifth step, dried in a dryer of 120 ~ 150 ℃ and then again applied corn and strawberry powder (seventh step) A method for manufacturing a candy containing a strawberry, characterized in that consisting of). The method of claim 1, The method of manufacturing a candy containing a strawberry, characterized in that the particle size of the strawberry powder crushed in the first step is 200 ~ 300mesh. The method of claim 1, Grain used in the second step is a method for producing a syrup containing a strawberry, characterized in that any one selected from rice, glutinous rice, barley, oats, sorghum or used by mixing two or more. delete The method of claim 1, In the sixth step, the particle size of the coated powder consisting of corn starch and strawberry powder is 200 ~ 300mesh characterized in that the manufacturing method containing the strawberry.

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