KR101290557B1 - method for manufacturing caramel-apple - Google Patents

Abstract

The present invention relates to a method for producing caramel apples, the production of caramel apples, the problem that the nutrients contained in the apple skin caused by the application of the hot sauce to the apples are destroyed and the apple tissue due to the softening of the apple surface tissue In order to solve the problem that the sauce applied to the apple surface is easily separated from the apple surface by water leakage, the caramel sauce containing citric acid and lyophilized apple powder was applied to the apples on which the surface and the adjacent portions were lyophilized. The application of the caramel sauce ensures that the caramel sauce adheres to the surface of the apple so that it is not easily separated from the surface of the apple, and at the same time the moisture contained in the caramel sauce is transferred together to the cracks of the apple produced during the lyophilization. Enable not only to recreate the texture of the apple, but also to the surface of the apple Podoen caramel time source Stark can also provide an effect that can be significantly reduced compared to the prior art.

Description

Method for manufacturing caramel-apple

The present invention relates to a method for producing caramel apples, and more particularly, to a method for producing caramel apples by applying a caramel sauce containing apple powder lyophilized to partially frozen apples.

Caramel apples or taffy apples are manufactured by coating hot caramel, syrup or chocolate, nuts, sweets or dried fruits on the surface of apples with sticks. It is a food enjoyed as a festival or snack.

In general, apples produced in the United States and Europe are characterized by a lower sweetness and crisp texture than apples of the same varieties produced in Korea. Therefore, in the United States and Europe, apples are processed and eaten at about 40 ~ It is about 50% higher than Korea's 7 ~ 8% (Agricultural Outlook, 2008).

As one of these processed apple products, caramel apples can be ingested with common sweets, that is, biscuits, cookies, candy, chocolate, or caramel and apples. In particular, it is a very good food as a snack for growing children.

However, since the caramel apple is manufactured by applying it to the surface of the apple while a sauce such as caramel is hot, the nutritional ingredients such as vitamin C contained in a large amount of apple crust are destroyed by the heat of the applied sauce after the sauce is applied. In addition, as the surface tissue of the apple ripens and softens, and as moisture escapes from the softened tissue, a space is formed between the surface of the apple and the applied source, thereby easily separating the applied source from the surface of the apple. have.

The problem that the applied sauce is easily separated from the surface of the apple can be solved by slightly warming the apple or applying a thick sauce, but when the apple is heated, the nutrients such as vitamin C contained in the apple skin are destroyed, and the apple There is a problem in that the crispy texture of the apple is reduced, and when a sauce such as caramel, syrup or chocolate is thickly applied to the surface of the apple, it takes a long time to harden the sauce.

The present invention is applied to the surface of the apple due to the problem that the nutrients contained in the apple peel caused by the application of a hot sauce to the apple is destroyed in the production of caramel apple and the water leakage in the apple tissue due to softening of the apple surface tissue The challenge is to solve the problem of easily separating the source from the apple surface.

The present invention can solve the above problems by applying a caramel sauce containing citric acid and lyophilized apple powder to the apple lyophilized surface and surface.

The present invention is to freeze-dried the surface and the surface portion of the apple to create a myriad of gaps in the freeze-dried area of the apple while preserving the shape and tissue of the apple as it is, to make the surface of the apple irregular and wide surface area When the caramel sauce is applied to the surface of the apple, it is possible to allow the caramel sauce to move into the gaps of the apples produced during the lyophilization, so that the caramel sauce adheres to the surface of the apple and is not easily separated from the surface of the apple. At the same time, the water contained in the caramel sauce can be transported together in the gaps of the apples produced during the lyophilization, thereby reviving the texture of the apples as well as the caramel sauce applied to the surface of the apples. Losing time can also provide an effect that can be significantly reduced compared to the prior art.

In addition, the present invention, by the production of caramel sauce, citric acid and the apple powder is added, causing a sweet and sour taste compared to the conventional caramel apple that was strong sweetness, it can provide an effect that can further improve the flavor of the apple.

In addition, the present invention allows the pectin component contained in the apple powder to act as an emulsifier, so that the components added to the caramel sauce can be mixed well with each other, thereby providing a soft texture to the caramel sauce, During the preparation of the sauce, the pectin component is reacted with citric acid and sugars during heating and concentration to assist in caramelization of the gel, thereby increasing the viscosity of the caramel sauce and the caramel sauce of the apple. It can provide an effect of making the surface more closely attached.

In addition, the present invention can provide a caramel sauce is applied to the surface and the adjacent surface of the freeze-dried apple can provide an effect of reducing the loss of nutritional components such as vitamin C of the apple compared to the conventional.

The specific method of the present invention will be described in detail as follows.

After washing, the apples with wooden sticks are cooled for 20 to 40 minutes at a cooling temperature of -40 to -55 ° C, and then partially frozen and dried for 2 to 5 hours at a vacuum degree of 0.1 to 0.5Torr and a temperature of 25 to 40 ° C.

25-30% by weight of fresh cream in the partially frozen apples, 25-30% by weight condensed milk, 10-15% by weight sugar, 2-4% by weight honey, 10-15% by weight syrup, lyophilized apple powder 10-15 Caramel sauce is applied, containing 4% to 6% by weight of liquid salted butter, 0.2 to 0.5% by weight of citric acid powder and 0.7 to 1.2% by weight of vanilla.

The caramel apple is completed by leaving the partially frozen drying irradiation surface coated with the caramel sauce at room temperature for 30 minutes or more.

The caramel sauce is prepared by mixing the ingredients added to the caramel sauce, heating and concentrating to 110 ~ 120 ℃. Since the method of heating and concentrating the caramel sauce is a general technique, a detailed description thereof will be omitted.

In the freeze-drying treatment as described above, the apples have the structure of raw apples in the inside of the apples, while the portions of the apples and the surface adjacent to each other, i.e., 3-8 mm from the apple surface, are freeze-dried. It becomes the state that became. The surface of the lyophilized apple and its adjacent surface are roughened by a gap (space) formed by sublimation and escape of moisture existing in the apple tissue during the lyophilization of the apple, resulting in a rough surface of the apple and a wider surface area. The caramel sauce is to fill the gap formed in the apple surface and the surface adjacent portion, so that the caramel sauce applied to the apple surface is not easily separated from the surface of the apple.

In addition, the moisture contained in the caramel sauce is easily moved into the gap formed on the surface and the surface adjacent portion of the lyophilized apple, thereby reviving the texture of the apple, and the caramel sauce applied to the apple hardens due to the movement of the moisture. Losing time is shortened.

In the freeze-drying, if the cooling temperature exceeds -40 ℃, the ice grains in the apple tissue is large, it is difficult to maintain the shape of the apple during the drying process is not preferable, when frozen at a temperature below -55 ℃, apple tissue It is not preferable because the ice grains in the interior are so small that it takes a long time to dry.

The citric acid powder and lyophilized apple powder serve to further increase the sweet and sour taste of the manufactured caramel apple and the flavor of the apple, the pectin component contained in the apple powder acts as an emulsifier and is added to the caramel sauce They mix well with each other, making the caramel sauce more smooth. In addition, the pectin component of the apple powder reacts with the citric acid and sugar components added to the caramel sauce to help gel formation during heating and concentration of the caramel sauce, thereby increasing the viscosity of the caramel sauce.

When the citric acid powder is added in excess of 0.5% by weight, the sour taste of the prepared caramel sauce is not preferable, and when added to less than 0.2% by weight, the sour taste of the prepared caramel sauce is reduced, the gel formation of caramel sauce It is not preferable because this slows down and the concentration time becomes long.

When the freeze-dried apple powder is added in excess of 15% by weight, the content of insoluble dietary fiber contained in the freeze-dried apple powder is high, which is not preferable because the viscosity of the prepared caramel sauce is lowered, and less than 10% by weight. When added, the apple flavor of the prepared caramel sauce is reduced, and the gel formation of the caramel sauce is slowed down, so that the concentration time is long, which is not preferable.

The citric acid powder and the lyophilized apple powder are added to the caramel sauce to help the prepared caramel sauce adhere to the surface and the surface adjacent portions of the lyophilized apple.

The caramel apples include sweets such as rice cakes, chocolates, peanuts, walnuts, pine nuts, sesame seeds, almonds, sunflower seeds and pumpkin seeds, biscuits, cookies, popcorn, rice balls, marshmallows and jelly, and raisins, dried blueberries, dried plums and One or more of the foods included in the dried fruits, such as dried tomatoes, may be further applied.

Hereinafter, the specific method of the present invention has been described in detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

Example 1

After washing the apples, they are enucleated, cut into 8 equal parts, and a handle bar is inserted into the center of the cut apples, and a freeze-dryer (Ilshin Biobase, Lyoph-Pride Series) is used at -50 ° C for 20 minutes. After freezing, lyophilization was performed at a vacuum degree of 0.1 Torr and a heating plate temperature of 30 ° C. for 3 hours.

Separately, fresh cream 130g, condensed milk 130g, sugar 60g, honey 15g, starch syrup 68g, lyophilized apple powder 60g, liquid salted butter 30g, citric acid powder 2g and vanilla flavor 5g into a stirrer equipped with a heating device and evenly mixed The temperature was raised to 117 ° C. and concentrated to prepare a caramel sauce.

The prepared caramel sauce was applied to the lyophilized apples by a dipping method, and left at room temperature for 30 minutes to prepare caramel apples.

[Example 2]

Apple was lyophilized in the same manner as in Example 1, 150g, condensed milk 150g, sugar 75g, honey 15g, starch syrup 75g, liquid salt salt butter 30g and vanilla flavor 5g in the freeze-dried apple agitator equipped with a heating device Into the mixture, and evenly mixed, the temperature was raised to 117 ℃ and concentrated to prepare a caramel sauce.

The prepared caramel sauce was applied to the lyophilized apples by a dipping method, and left at room temperature for 30 minutes to prepare caramel apples.

Comparative Example 1

150g fresh cream, condensed milk 150g, sugar 75g, honey 15g, starch syrup 75g, liquid salted butter 30g and vanilla flavor 5g were added to the washed apple, mixed with a heating device, and then heated to 117 ℃ and concentrated to caramel. Prepare the sauce.

The prepared caramel sauce was applied to the lyophilized apples by a dipping method, and left at room temperature for 30 minutes to prepare caramel apples.

[Test Example 1]

The caramel apples prepared by Examples 1 to 2 and Comparative Example 1 were sensory on a five-point scale with 10 panels trained on taste, aroma, apple texture, caramel sauce texture, and overall preference. Evaluation was performed and the evaluation results are shown in Table 1.

 Sensory Evaluation of Caramel Apples flavor incense Apple texture Caramel Sauce Overall preference Example 1 4.3 4.1 4.1 4.0 4.2 Example 2 4.0 3.8 4.1 3.4 3.8 Comparative Example 1 4.0 3.6 4.2 3.3 3.6

As a result of sensory evaluation of caramel apples prepared by Examples 1 to 2 and Comparative Example 1, caramel apples of Example 1 were found in Example 2 and Comparative Example 1 in taste, aroma, caramel sauce texture, and overall preference. Higher scores compared to caramel apples.

[Test Example 2]

Properties of the caramel sauce applied to the surface of the apple in the caramel apples prepared by Examples 1 to 2 and Comparative Example 1 (Texture Analyser, Model: TAXTplus, UK, Stable Micro Systems Co., Ltd., Tensile Grips) was used. The measurement method measured the tensile force used to separate the caramel sauce from the surface of the apple when the caramel sauce was pulled from the apple with the caramel sauce plotted, and the results are shown in Table 2.

Surface adhesion measurement results of caramel sauce Tensile force Example 1 83.1 Example 2 66.5 Comparative Example 1 43.4

Unit: gf / ㎠

As a result of measuring the adhesion of the caramel sauce applied to the surface of the apple in the caramel apples prepared by Examples 1 and 2 and Comparative Example 1, the tensile strength of the caramel apples prepared by Examples 1 and 2 is compared Compared with the caramel apples prepared in Example 1, the caramel sauce added with the citric acid powder and apple powder of Example 1 was the highest, indicating that the caramel apple of Example 1 had the best adhesion. Can be.

Claims (4)

After cooling the apples for 20 to 40 minutes at the cooling temperature of -40 ~ -55 ° C of the lyophilizer, the apples are lyophilized for 2-5 hours at the vacuum degree of 0.1 ~ 0.5Torr and the hot plate temperature of 25 ~ 40 ° C. Freeze-dried areas with a depth of 3 to 8 mm, partly freeze-dried with a gap formed on the surface and adjacent areas of apples, fresh cream 25-30%, condensed milk 25-30%, sugar 10-15%, honey 2-4% by weight, starch syrup 10-15%, lyophilized apple powder 10-15%, liquid salted butter 4-6%, citric acid powder 0.2-0.5%, and vanilla flavor 0.7-1.2% Caramel apple manufacturing method characterized in that the caramel sauce to be applied.
delete delete The method of claim 1,
Caramel apple manufacturing method characterized in that at least one selected from the group consisting of rice cakes, chocolate, confectionery, nuts, dried fruits and seeds on the outer surface of the caramel sauce applied to the apple.