KR101762371B1 - Preparing method for sugared bulbs and sugared bulbs thereof - Google Patents

Preparing method for sugared bulbs and sugared bulbs thereof Download PDF

Info

Publication number
KR101762371B1
KR101762371B1 KR1020150098611A KR20150098611A KR101762371B1 KR 101762371 B1 KR101762371 B1 KR 101762371B1 KR 1020150098611 A KR1020150098611 A KR 1020150098611A KR 20150098611 A KR20150098611 A KR 20150098611A KR 101762371 B1 KR101762371 B1 KR 101762371B1
Authority
KR
South Korea
Prior art keywords
weight
bulb
bulbous
cinnamon
sugar
Prior art date
Application number
KR1020150098611A
Other languages
Korean (ko)
Other versions
KR20170007664A (en
Inventor
이응진
김서강
배경희
Original Assignee
강슬기
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 강슬기 filed Critical 강슬기
Priority to KR1020150098611A priority Critical patent/KR101762371B1/en
Publication of KR20170007664A publication Critical patent/KR20170007664A/en
Application granted granted Critical
Publication of KR101762371B1 publication Critical patent/KR101762371B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops

Abstract

The present invention relates to a method for producing bulbous cornucopia, and to a bulbous congealed form thereof. More particularly, the present invention relates to a method for producing bulbous cornucopia, And then subjected to bitterness subtraction by blunting in saline solution, followed by cold water treatment, followed by immediate treatment (sugaring) with sugi (licorice), cinnamon, and omija blue and / or plum Dried and then applied with a sugar as needed. The present invention relates to a method for producing a snack for health snacks or a snack, and a bulb gruel according to the method. The bulb gruel is excellent in long- And has a good flowability. It is effective in eliminating enzymatic browning phenomenon and defects due to microbial growth and eliminating odor in the processing process. It is highly hygienic because it does not contain bleach preservatives, artificial sweeteners, etc., and provides sufficient antibacterial and deodorizing ability by cinnamon, Macy's or Omija blue, Neutralize the bitter taste component, neutralize the toxicity, neutralize the toxicity, and impart strong and soft sweetness specific to the sugar solution, thereby alleviating the back end of sharp sweetness unique to each sweetener, thereby imparting excellent flavor and preservability to the whole.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a bulbous bead, and a method for producing the bulbous bead,

The present invention relates to a method for producing bulbous cornucopia, and to a bulbous congealed form thereof. More particularly, the present invention relates to a method for producing bulbous cornucopia, And then subjected to bitterness subtraction by blunting in saline solution, followed by cold water treatment, followed by immediate treatment (sugaring) with sugi (licorice), cinnamon, and omija blue and / or plum The present invention relates to a method for manufacturing a snack for health snacks or snacks, and a method for producing the same, wherein the method of the present invention enables the flavor inherent to bulbs to be spread over a long period of time The browning phenomenon is effectively prevented while maintaining the same, and the preservability and the flowability are greatly improved.

Generally, it is made of various fruits, vegetables, bulbs, etc. made with honey or sugar, has a high sugar content and has excellent storage properties. It is a traditional Korean party More specifically, it is a fruit having a low water content, or a fruit not having a lump in the vegetable, or a bulb made of honey, syrup, or sugar.

It is divided into a calm surface where the surface is made sticky and a dry process which is very dry to the surface of sugar crystals.

Typical examples of fruits and vegetables include ginger, quince, citron, lotus root, radish, jujube, chestnut, peach, cherry, mushroom, bamboo berries, Donga, do.

On the other hand, bulbs (roots) are collectively termed spherical or massive stems and roots. Stems or roots are roots that are developed to look like roots, , And typical examples thereof include roe deer, bellflower, ginseng, onion, papuri, taro, potato, sweet potato, radish, lotus root, carrot, ginger and garlic.

Among the bulbs mentioned above, doducks are native to fields, hills, hills, rivers, mountain foothills, and highlands from altitudes of over 2,000 meters above sea level. Their roots are similar to bellflower and ginseng. They are 2m long and usually have no hairs. .

As for the general ingredients, the other ingredients are 82.2% moisture, 2.3% protein, 4.5% carbohydrate, 6.4% fiber, 1.1% ash, calcium 90mg, phosphorus 12mg, iron 2.1mg, vitamin B1 0.12mg, vitamin B2 0.22mg and nicotinic acid 0.8mg It is believed that it contains various kinds of saponin as in the case of ginseng, and it is believed to exert its pharmacological effect. It has been widely used as a herbal medicine and as a food material such as roasted roast beef.

On the other hand, Doraji (Gakyung) is a perennial plant belonging to the lanthomaceae family. Its roots contain many carbohydrates, calcium and iron, lipids have a viscosity and a unique aroma. They contain various saponins and are widely used as herbal medicines and raw materials Has come.

The above-mentioned dodok and bellflower have a relatively good shelf life when they are attached to root bark. However, when the root bark is removed for use as a food material, a large amount of latex flows out, resulting in poor shelf life, And can be destroyed by the action of moisture, temperature, light, oxygen, enzymes in the root, and microorganisms.

Therefore, the roots of the bulbs, especially roots of the roots, have been made by cooking roasted gochujang roast, roasted roasted gochujang, raw roast, raw roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast It has been edible.

Typical methods for preventing deterioration and corruption while preserving food in its original state or properly processed state include a drying method, a freezing method, a heat sterilization method, a salt method, a direct method, a fuming method, Among them, the high sugar concentration and the direct method of cooking are used to increase the sugar concentration of the food, thereby dehydrating the water in the food by osmotic pressure, thereby creating an environment in which the microorganism can not multiply, In addition, it has been traditionally known in Korea as to the sedative and dryness due to the fact that sugar can be edible even though its concentration is high and it also prevents the oxidation reaction of food.

As a typical conventional prior art, Korean Patent Laid-Open Publication No. 10-1996-0006771 (published on Mar. 22, 1996) can be cited, and a non-peeled piece cutter or a peeled and cut- Or ginseng powder or ginseng powder may be added to the tea beverage at a temperature of 60 to 75 ° C and dried in a dryer to obtain a polyethylene resin vacuum packaged in a state of moisture content of 14% And a manufacturing method thereof.

However, there is a problem in that the above-described method is substantially the same as the conventional method for manufacturing dodder soaking and dryness, but a new point can not be found.

On the other hand, Korean Patent Registration No. 0418853 (registered on Mar. 2, 2004) discloses a method for preparing a dried bellflower of the present invention, which comprises washing the washed bellflower, removing moisture, firstly dipping the honey with honey, removing the honey, secondly heating with oligosaccharide, And the addition of licorice extract, jujube extract and cinnamon extract for the purpose of enhancing the flavor of the red coral which is similar to that of red ginseng and at the same time improving the flavor.

However, the above-mentioned conventional methods are also substantially the same as those of the conventional method of manufacturing a regular dentifrice, and the licorice extract, jujube extract, and cinnamon extract are added together for the purpose of imparting a sour red color similar to that of red ginseng, And there is no mention about the specific addition effect, reason, and amount of addition.

Korean Patent Laid-Open Publication No. 10-2014-0084404 (published on Jul. 07, 2014) discloses a method of peeling a bellflower and cutting it to a predetermined length, followed by a bitter-tasting step and a washing step with salt, And a drying step. However, this method is also essentially the same as a conventional method for manufacturing a corn syrup, but there is no particular matter.

Korean Patent Publication No. 10-1996-0006771 (published on March 22, 1996) Korean Patent Registration No. 0418853 (registered on Mar. 2, 2004) Korean Patent Laid-Open Publication No. 10-2014-0084404 (published on July, 2014)

Accordingly, a first object of the present invention is to provide a method for manufacturing a bulbous confection having excellent preservability and flowability while maintaining the inherent flavor of the bulb over a long period of time.

A second object of the present invention is to provide a method for producing a bulbous confection that is effective for enzymatic browning, microbial growth, and elimination of odor during processing.

A third object of the present invention is to provide a method for manufacturing a high-hygienic bulbous confection that does not contain a bleaching preservative, an artificial sweetener, or the like.

A fourth object of the present invention is to provide a bulb tablet produced by the method of manufacturing bulb bulbs according to the above-mentioned objects.

According to a preferred aspect of the present invention to achieve the first to third objects of the present invention as described above, (A) dissolving bulbous bulbs in ozonated water at a concentration of 0.1 ppm to 0.5 ppm, An ozonated water immersion step for performing deodorization and browning prevention treatment; (B) boiling and steam-boiling in a salt concentration of 1.5 to 2.2% at a temperature of 95 to 100 ° C for 5 to 30 minutes to deactivate the browning enzyme and performing bitter subtraction; (C) a cool-down step of immersing the boiled bulb in cold water to remove the fire; (D) from 55 to 70% by weight of sucrose, from 0.1 to 1% by weight of vitamin C, from 0.001 to 0.03% by weight of cinnamon powder, from 0.01 to 0.3% by weight of licorice powder, %, And a balance of water; And (E) a warm-drying step of drying the sugar solution-deposited bulb.

delete

delete

delete

delete

delete

(D) is a step of drying at 80 to 150 ° C. for 0.5 to 6 hours, followed by further post-treatment step of spraying sugar on the surface (E) and blowing or naturally drying, The dryness content of 8 ~ 14% can be obtained.

delete

In order to achieve the fourth object of the present invention, there is provided a bulb tablet produced by the above-described manufacturing method according to a preferred embodiment of the present invention.

The process for producing the bulbous confection according to the present invention and the bulbous confection according to the present invention have excellent preservability and flowability while retaining the inherent flavor and chewing feel of the bulb for a long period of time and have an effect of inhibiting the enzymatic browning phenomenon, It is effective to remove odor in process and processing, and it has high hygienic properties because it does not contain bleaching preservatives, artificial sweeteners, etc., and gives sufficient antibacterial power and deodorizing ability by cinnamon, The licorice neutralizes the bitter taste of the bulb with the strong smell of cinnamon, omija blue or plum blue, and neutralizes the odor, neutralizes the toxicity, and gives strong, soft sweetness unique to the sugar solution, Thereby imparting excellent flavor and preservability to the whole.

Hereinafter, the present invention will be described in detail.

The term 'bulb' used throughout this specification is defined as a root organs developed in the form of spherical or massive roots in an enlarged form for nutrient storage, Bamboo, ginseng, onion, paprika, taro, potato, sweet potato, radish, lotus root, carrot, ginger, garlic, and the like.

A method for manufacturing a bulbous tablet according to the present invention includes the following steps.

(A) Ozonated water deposition step:

First, wash and peel using a high-pressure ozonated water in a washing and a peeling machine.

The concentration of the ozonated water is about 0.1 to 0.5 ppm. When the ozonated water concentration is less than 0.1 ppm, there is a fear that the effect of sterilization, bleaching, deodorization and browning may be less than expected, and when the concentration exceeds 0.5 ppm Is undesirable because it may adversely affect the health of the operator.

The temperature of the ozonated water is not limited in the present invention but may be preferably in the range of 10 to 15 ° C. If the temperature is less than 10 ° C., the cost for cooling may increase. If the temperature is more than 15 ° C., The concentration may be lowered, which may be undesirable.

Washing and peeling using the ozonated water are effective in removing and sterilizing contaminants on the bulb.

After the peeling, it is immersed in the above-mentioned concentration and temperature for 10 to 20 minutes to impart high visibility to the naked eye due to bleaching or decolorizing action, and to provide a browning inhibiting effect due to deactivation of the enzyme.

(B) Steaming stage:

Next, the peeled bulbs are matured in saline to deactivate the browning enzyme, subtract bitter taste, and change the smoothness of the bulbous tissue to smooth and cozier by the steaming.

The boiling step is boiling in salt water at 95 to 100 ° C. for 5 to 30 minutes. The salt concentration is in the range of 1.5% to 2.2%. If the boiling point is less than 1.5%, the removal of the bitter component may be insufficient , And conversely, when it exceeds 2.2%, it is also undesirable because there is a fear that it will be excessively squeezed.

In addition, the enzyme of the browning enzyme is more completely inactivated and sterilization is also performed in the steaming step, and softening of the tissue is performed so that the sugar can be smoothly performed in the subsequent sugar solution immersion step.

The above-mentioned steaming is determined according to the degree of tenderness and softness of the bulb tissue, and the correlation of temperature and time.

The above-mentioned steaming time and temperature can be appropriately determined in consideration of various parameters such as the type and condition of the bulb, the physical properties of the final product, the taste and age of the consumer, and the like.
(C) Cooling step:
Between step (B) and step (C), it may be desirable to further perform a cold-freezing step of immersing the steam-bulb in cold water and removing the firearm so that the tissue is not excessively softened.

(D) sugar solution immersion step:

The sugar solution used immediately in the production method according to the present invention is characterized by containing 55 to 70% by weight of sucrose, 0.01 to 0.3% by weight of vitamin C, 0.001 to 0.03% by weight of cinnamon powder, 0.01 to 0.1% 0.01 to 0.1% by weight of Omija blue or plum, and a balance.

There is no particular limitation on the sugar used immediately, but sugar is the most common in consideration of ease of purchase and economy, and is added in an amount sufficient to saturate the moisture in the bulb.

If the content of sugar is less than 55% by weight, the concentration of sugar in the bulb may be lowered to 50% or less, though it depends on the kind of bulb. In this case, there is a possibility that fungi may proliferate due to partial moisture absorption On the other hand, if it exceeds 70% by weight, it may give an excessively sweet taste similar to that of jam, and the inherent flavor of the bulb may be deteriorated, which is also undesirable.

The vitamin C as a natural antioxidant used in the production method of the present invention is used in an amount of 0.01 to 1% by weight based on the weight of the sugar solution, and the vitamin C functions to prevent the deterioration by oxidation of the bulbous root.

The sugar solution used in the production method according to the present invention contains 0.001 to 0.03% by weight of cinnamon, and when the content of the cinnamon is less than 0.001% by weight based on the total weight of the sugar solution, the sugar solution is provided with sufficient antibacterial activity and removing ability If the content is more than 0.03% by weight, the flavor inherent to the fruit may be deteriorated due to the strong flavor of cinnamon, which is also undesirable.

It is preferable to use the cinnamon concentrate obtained by sufficiently boiling the cinnamon in boiling water and then concentrating it. However, in some cases, the cinnamon may be further finely dispersed to such an extent that it does not feel chewing during chewing.

The sugar solution used in the method according to the present invention may contain 0.01 to 0.1% by weight of natural antimicrobial agents, such as Omija or Cheju, Normally, about 24 to 35 Brix can be used.

In addition, in the manufacturing method according to the present invention, the licorice is used in an amount of 0.01 to 0.3% by weight based on the weight of the sugar solution, and the licorice neutralizes the bitter and sour components with the intense smell of cinnamon, Elimination, neutralization of toxicity, strong and soft sweetness unique to sugar solution, giving the sweetness of the sharp edge of the unique role to play an important role.

It is preferable to use the licorice concentrate obtained by sufficiently boiling the licorice in boiling water and then concentrating it. However, in some cases, the licorice may be further finely divided to such an extent that it does not feel a sense of chewing.

In the production method according to the present invention, by using a mixture of cinnamon, omija, and / or mulberry fruit and licorice, it has an excellent preservability and flowability while maintaining the flavor of the bulbous jug over a long period of time, It is effective in removing defects due to microbial growth and eliminating off-odors in processing, and has high hygiene.

On the other hand, the remainder is water.

The sugar solution is heated at 50 to 80 ° C with stirring so that the sugar concentration is at least 50%, while being carefully heated so as not to cause the caramelization reaction, and the solution is concentrated.

The sugar concentration in the above sugar solution immersion step is in the range of 50 to 65%, and when it is less than 50%, the fungal growth may occur, and when it exceeds 65%, the sugar concentration becomes excessively sweet, It is also undesirable and the marginality of pickling is reached and the economical efficiency drops.

The deposition time in the sugar solution deposition step differs depending on variables such as the kind of the bulb, the presence or absence of the bulb, and the size, but generally, the bulb is immersed at room temperature for about 12 hours to 7 days.

(E) Heating and drying step:

Subsequently, the bulblets are taken out of the sugar solution which has been completed immediately and dried in a drier maintained at a temperature of 40 to 70 ° C for 10 to 48 hours.

delete

delete

In the present invention, drying is carried out at 80 to 150 ° C for 0.5 to 6 hours in the above-mentioned warm-drying step (E) to obtain a dryness of 8 to 14% in water content, (F) A post-treatment step for naturally drying can be further performed.
In addition, in the present invention, a boiling step for 15 to 30 minutes is performed between the steps (D) and (E) in order to obtain a sediment having a moisture content of 18 to 24% Is dried at 60 to 100 DEG C for 4 to 12 hours, followed by (F) a post-treatment step of spraying sugar on the surface and blowing or naturally drying.

delete

In the method for producing the bulbous confection according to the present invention, the bulb is selected from the group consisting of rosemary, bellflower, ginseng, onion, papuri, taro, potato, sweet potato, radish, lotus root, carrot, ginger, garlic, It may be a bulb in combination of two or more, but in particular, it is bulb or bellflower.

Hereinafter, the present invention will be described in more detail with reference to the following examples, test examples and comparative examples, but the present invention is not limited thereto.

Example 1: Manufacture of Deodorant

Doduck was washed with 0.1 ppm of ozonated water at 12 캜, and was removed by a degassing machine, and then immersed in the ozonated water for 15 minutes.

After boiling for 20 minutes in boiling saline at a concentration of 2%, the cells were frozen in water at 10 ° C.

Subsequently, a sugar solution consisting of 58% by weight of prepared sugar, 0.1% by weight of vitamin C, 0.01% by weight of cinnamon, 0.05% by weight of Omija blue, 0.2% by weight of licorice, .

Immediately processed doduck was taken out using a netting to remove excess sugar solution on the surface and dried in a dryer at 100 ° C for 2 hours.

The dried sugarcane was sprayed on the surface of doduck immediately, and then shaken out of the vibrating sieve to remove an excessive amount of sugar, followed by blow drying at room temperature for 5 hours to prepare a dodecahedrine having a moisture content of 12%.

Example 2: Preparation of dodocaine

In the above Example 1, the same sugar solution was immersed at room temperature for 2 days, and instead of being dipped in the solution for the next 25 minutes, the dough was squeezed at a moisture content of 22% Were prepared.

Example 3: Preparation of bellflower seeds

The bellflower was washed with 0.1 ppm ozone water at 12 占 폚, and the bell jar was removed by a degassing machine, and then immersed in the ozonated water for 10 minutes.

Then boiled for 10 minutes in boiling saline at a concentration of 2%, and then frozen in water at 10 ° C.

Subsequently, the balloon was added to a sugar solution consisting of 58% by weight of prepared sugar, 0.1% by weight of vitamin C, 0.008% by weight of cinnamon, 0.03% by weight of mulberry blue, 0.1% by weight of licorice, .

Immediately processed bellflower was taken out using a netting to remove excess sugar solution on the surface and dried in a dryer at 100 ° C for 2 hours.

The dried sugarcane was sprayed on the surface of the bellflower, and then the excess amount of sugar was removed by shaking in a vibrating body, followed by blowing drying at room temperature for 4 hours to prepare a bellflower seed cake having a moisture content of 10%.

Example 4: Preparation of Bellflower seeds

In the same manner as in Example 3, except that the broth was plated in the same sugar solution for 1 day at room temperature, instead of being immediately dipped, the broth was cooked for 15 minutes, Were prepared.

Comparative Example 1

Except that 0.1% by weight of cinnamon, 0.2% by weight of omija blue and 0.001% by weight of licorice were used in the same manner as in Example 1.

Comparative Example 2

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Comparative Example 3

The dodder soils were prepared under the same conditions and in the same manner as in Example 2, except that 0.1% by weight of cinnamon, 0.2% by weight of omija blue and 0.001% by weight of licorice were used.

Comparative Example 4

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Comparative Example 5

Except that 0.1% by weight of cinnamon, 0.2% by weight of Omija gum, and 0.001% by weight of licorice were used in the same manner as in Example 3.

Comparative Example 6

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Comparative Example 7

The bellflower seeds were prepared in the same manner as in Example 4, except that 0.1% by weight of cinnamon, 0.2% by weight of omija and 0.001% by weight of licorice were used.

Comparative Example 8

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Test Example 1: Evaluation of stability over time

The bulblets prepared in Examples 1 to 4 and Comparative Examples 1 to 8 were allowed to stand at 30 DEG C and 50% RH, and fungal colonies were observed over time. : colony forming unit formation was not suspected at all, the case of slight suspicion was evaluated as?, and the case of definite confirmation was evaluated as x. The results are shown in Table 1 below.

0.5 months 1 month 1.5 months 2 months 3 months 6 months Example 1  ○  ○  ○  ○  ○  ○ Example 2  ○  ○  ○  ○  ○  ○ Implementation 3  ○  ○  ○  ○  ○  ○ Example 4  ○  ○  ○  ○  ○  ○ Comparative Example 1  ○  ○  ○  ○  ○  ○ Comparative Example 2  ○  ○  ○  △  △ x Comparative Example 3  ○  ○  ○  ○  ○  ○ Comparative Example 4  ○  ○  △  △  x x Comparative Example 5  ○  ○  ○  ○  ○  ○ Comparative Example 6  ○  ○  ○  △  △  x Comparative Example 7  ○  ○  ○  ○  ○  ○ Comparative Example 8  ○  ○  △  △  x  x

From the results of the above Table 1, it can be seen that the content of cinnamon and Omijaa or plum blue in Examples 1 to 4 and Comparative Examples 1, 3, 5 and 7, in which the cinnamon and the plum Of the present invention exhibit significantly significant antimicrobial activity and immediate effect as compared with insufficient Comparative Examples 2, 4, 6 and 8, and it was confirmed that the present invention exerts a very good preservative effect in any case.

Test Example 2: Sensory Test

Mixed amounts of cinnamon and licorice of Examples 1 to 4 and omiza blue or plum mixture were mixed with 30 persons (randomly selected for each age group, randomly selected, but the tasting person was a non-smoker) from the 20s to the 60s The bulbous tablets of Examples 1 to 4 according to the present invention and the bulbous tablets of Comparative Examples 1 to 8 containing a large amount or a small amount of these contents outside the scope of the present invention were blind panel tested together.

Test items and test results on the flavor of the bulb roots were as shown in Table 1 below. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1, And when it is judged that six or less are good, it is indicated by x.

Sensory test results on flavor Evaluation items flavor Texture Flavor Overall flavor Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 x Comparative Example 8

From the results of the above Table 2, it can be seen that the bulbous ginseng according to the present invention has a strong smell unique to cinnamon and Omija blue or mulberry blue having antibacterial and deodorizing ability and is well masked by licorice, Soft and wholly good flavor. On the other hand, when the content of cinnamon, Omiza blue or plum blue, and the content of licorice were large, these strong strong aroma and flavor remained, resulting in an overall bad flavor.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention Which is also within the scope of the present invention.

Claims (10)

A method for preparing a bulbous tablet comprising the steps of:
(A) an ozonated water immersion step of immersing the peeled bulb in ozonated water at a concentration of 0.1 ppm to 0.5 ppm, and performing bleaching, deodorization and browning prevention treatment;
(B) boiling and steam-boiling in a salt concentration of 1.5 to 2.2% at a temperature of 95 to 100 ° C for 5 to 30 minutes to deactivate the browning enzyme and performing bitter subtraction;
(C) a cool-down step of immersing the boiled bulb in cold water to remove the fire;
(D) from 55 to 70% by weight of sucrose, from 0.1 to 1% by weight of vitamin C, from 0.001 to 0.03% by weight of cinnamon powder, from 0.01 to 0.3% by weight of licorice powder, %, And a balance of water; And
(E) warm-drying step of drying the sugar solution-deposited bulb.
delete delete delete delete delete The method according to claim 1, wherein the warm-drying step (D) comprises drying at 80 to 150 ° C for 0.5 to 6 hours, followed by (E) post-treatment step of spraying sugar on the surface, To obtain a dryness of 8 to 14% moisture content. delete The method according to claim 1, wherein the bulb is either bulb or bellflower. A bulbous preparation produced by the method according to claim 1.
KR1020150098611A 2015-07-10 2015-07-10 Preparing method for sugared bulbs and sugared bulbs thereof KR101762371B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150098611A KR101762371B1 (en) 2015-07-10 2015-07-10 Preparing method for sugared bulbs and sugared bulbs thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150098611A KR101762371B1 (en) 2015-07-10 2015-07-10 Preparing method for sugared bulbs and sugared bulbs thereof

Publications (2)

Publication Number Publication Date
KR20170007664A KR20170007664A (en) 2017-01-19
KR101762371B1 true KR101762371B1 (en) 2017-07-31

Family

ID=57990845

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150098611A KR101762371B1 (en) 2015-07-10 2015-07-10 Preparing method for sugared bulbs and sugared bulbs thereof

Country Status (1)

Country Link
KR (1) KR101762371B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102346397B1 (en) 2020-11-24 2022-01-03 하숙영 Fruits preserved in honey with carrot and manufacturing method of the same

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109329806A (en) * 2018-11-15 2019-02-15 习水二郎腾达李子产业发展有限公司 A kind of processing technology of plum preserved fruit
CN109691578A (en) * 2018-12-12 2019-04-30 天津谦德食品股份有限公司 A kind of seasoning plum formula processed
KR102378785B1 (en) * 2021-08-25 2022-03-25 이선행 Manufacturing method of black grandiflorum confiture

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101274755B1 (en) 2013-02-18 2013-06-17 정황진 Red ginseng with enhanced specific gensenoside content and producing method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960006771A (en) 1994-08-05 1996-03-22 백남두 Deokjeong Fruit and its manufacturing method
KR100418853B1 (en) 2001-06-19 2004-03-09 한국파낙스제조(주) Bellflower preserved in honey and producing method of the same
KR20140084404A (en) 2012-12-26 2014-07-07 재단법인 전주생물소재연구소 The method for manufacturing platycodon grandiflorum confiture and red beans bread with it

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101274755B1 (en) 2013-02-18 2013-06-17 정황진 Red ginseng with enhanced specific gensenoside content and producing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102346397B1 (en) 2020-11-24 2022-01-03 하숙영 Fruits preserved in honey with carrot and manufacturing method of the same

Also Published As

Publication number Publication date
KR20170007664A (en) 2017-01-19

Similar Documents

Publication Publication Date Title
KR101762371B1 (en) Preparing method for sugared bulbs and sugared bulbs thereof
KR100894631B1 (en) Snack having freeze dried core material and method for preparing of the same
KR101350105B1 (en) Preparation method of melon pickle
JP3816481B2 (en) A method for producing raw edible vegetables, semi-dried edible vegetables, and seasoned frozen vegetables.
KR20090097487A (en) Manufacturing method of freezed packing sweet potato
KR101725942B1 (en) Method for producing dried sweet potato paste and dried sweet potato paste produced by the same method
CN105076637A (en) Preserved kiwi fruit processing method
KR101719616B1 (en) Preparing method for sugared semi-dry fruit and sugared semi-dry fruit thereof
KR101684464B1 (en) Producing method of Dakgalbi using the siberian ginseng
CN111728170A (en) Lemon yellow peach jam and preparation method thereof
KR100824308B1 (en) Method for manufacturing a vegetables seasoned in soy sauce and a product by the same
KR101957599B1 (en) Method for manufacturing smoked radish, smoked radish manufactured by the same
JP4196357B2 (en) Granules such as vegetables and fruits that dissolve in water
KR102308137B1 (en) Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same
KR101240297B1 (en) aqueous soaking solution for manufacturing fresh-cut banana and method for manufacturing fresh-cut banana using it
JP5247566B2 (en) Improved bean sprouts for texture and shelf life
JP2006212022A5 (en)
JP2000125799A (en) Production of frozen product of roasted vegetable or roasted fruit
KR20160109347A (en) Jam Containing Apple with Peppermint and Lemon zest and Method Thereof
KR20100052652A (en) Method of manufacturing of sweet potato pickle, and food comprising the sweet potato pickle
KR101546073B1 (en) Manufacturing method of jicama snack
KR101742975B1 (en) Method for Manufacturing Kimchi Containing Sugar Immersion Extracts of Purslane
JP4637945B2 (en) Umeboshi production method
TWI232085B (en) Method for producing food wrapping leaf
KR0170760B1 (en) Process for canning sweet persimmon

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
N231 Notification of change of applicant
GRNT Written decision to grant