KR101880948B1 - Sweet candy, caramel, jelly using turmeric and manufacturing thereof - Google Patents

Abstract

The present invention relates to candies, caramels, and jellies using turmeric, and a manufacturing method thereof. According to the present invention, the candies, caramels, and jellies using turmeric includes 0.5-2 parts by weight of a turmeric extract with respect to 100 parts by weight of the candy or 2-4 parts by weight of the turmeric extract with respect to 100 parts by weight of the caramel. By such configuration, the present invention has excellent nutrition and tastes because turmeric is contained, and consumers are able to easily take in efficacy of turmeric in a form of candies.

Description

TECHNICAL FIELD [0001] The present invention relates to a candy, a caramel, a jelly,

The present invention relates to a candy, a caramel, and a jelly using the gourd, and more particularly, to a gourmet candy using a gourd, The present invention relates to a candy, caramel, jelly, and a method for producing the same.

Candy is a generic term for sugars made mainly of saccharides. Generally, candy is prepared by mixing additives such as artificial flavors and artificial coloring matter based on starch syrup and sugar, heating it to high temperature, concentrating, cooling and molding.

The manufacturing process of the candy is relatively simple, but the candy produced in this manner contains most of the sugar in an excessive amount, and has disadvantages that it does not contain any active ingredient, and can cause sugar, obesity, diabetes, Consumption is decreasing gradually.

Therefore, functional products including natural juice and various additives with specific nutritional ingredients have been developed. However, there are limitations on the variety of functional products. Accordingly, it is required to develop new and various products to satisfy consumers' needs.

On the other hand, Ulgum is a perennial plant belonging to the ginger family, which is grown in the root of the ganghwang (畺 黄) as it is, or steamed and dried. It is cultivated mainly in tropical and subtropical areas, mainly in India. And so on.

These turmeric roots and root roots are both used as medicinal herbs, root roots are called turmeric and root roots are steamed and dried herbal medicines are called turmeric. Ganghwang and Ulgum are different, but on the market they are called turmeric. The products that are sold are usually Ulgum and it is said that the value as a medicinal product is good.

Ganghwang and Ulgum are widely used as curry powder, and are known to have effects such as liver detoxification, anti-cancer action, and wound healing. Colic pain is a sudden and intermittent abdominal pain. It is a symptom of various diseases of the abdomen. It is usually caused by cholelithiasis, nephrolithiasis, intestinal obstruction, And the like.

In addition, curry-specific yellow is a natural color originating from the roots of plants called curcuma longa, one of the main ingredients. This color is caused by a substance called curcumin. Curcumin is a yellow spice of polyphenol that has been extracted from the roots of Curcuma longa Linn (Zingiberaceae), a plant belonging to the ginger family of the East Indians, and is widely used in Indian food. It is a curcuminoid of turmeric. It is used as yellow pigment in food additive and is used as spice.

These curcumin has antitumor, antioxidant, anti-amyloid and anti-inflammatory action, and the anti-inflammatory action functions by suppression of eicosanoid biosynthesis. Curcumin inhibits oxidative DNA damage and lipid peroxidation and acts as an antioxidant and free radical scavenger.

Accordingly, the present inventor has tried to apply the excellent nutritional ingredient of Ulgum to candy, and it is possible to improve the sensory shortcomings due to the use of Ulgum by using various additives. And the present invention has been completed.

Korean Patent Publication No. 10-2017-0106675 (published on September 22, 2017) Korean Patent Publication No. 10-2014-0074234 (published on June 17, 2014) Domestic registered patent No. 10-1698217 (registered on Jan. 13, 2017)

The present invention provides a candy, a caramel, and a jelly which are excellent in nourishment and taste, and which can be easily consumed by candy, as well as a candy, a caramel, and a jelly.

It is another object of the present invention to provide a candy, caramel, and jelly using corn gluten which can be easily ingested at any time and anywhere.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

In the candy, caramel or jelly using the gourd according to the present invention, the gourd extract is used in the candy, caramel or jelly including the gourd, and the gourd extract is used in an amount of 0.5 to 2 wt. By weight or in a weight ratio of 2 to 4 parts by weight based on 100 parts by weight of the total caramel content.

The method for manufacturing a candy, caramel or jelly using the ginseng according to the present invention is characterized in that in the method for producing a candy, caramel or jelly containing ginseng, the ginseng extract is used, and the ginseng extract is selected from the group consisting of After washing, the foreign matter adhering to the surface of the herring is removed, the washed herring is immersed in a mixed solution of grape juice, vitamin C and salt solution, And the drying is carried out by a first drying step and a second drying step. The second dried ugum is vacuum dried, a solvent is added to the vacuum dried ugum, Min to extract the koi extract which is extracted in the solvent.

Wherein the salt solution is 0.1 to 0.5% by weight, the grape juice, the vitamin C and the salt solution are mixed in a weight ratio of 10 to 20 parts by weight of grape juice, 5 to 10 parts by weight of vitamin C and 1 to 5 parts by weight of a salt solution, The tea drying is carried out at a temperature of 70 to 80 캜 for 1 to 3 hours and the secondary drying is carried out at a temperature of 20 to 25 캜 for 10 to 20 minutes, And a microwave in the range of 2.0 to 2.5 GHz under a reduced pressure of 50 to 60 mbar for 10 to 30 minutes, Followed by heating at a temperature of 100 to 110 DEG C and a pressure of 2.0 to 2.5 kgf / cm < ² > for 1 to 5 hours.

The details of other embodiments are included in the detailed description.

According to the present invention, candy, caramel, or jelly using the ginseng according to the present invention is not only excellent in nutrition and taste but also can be easily consumed by candy by consumers.

In addition, the candy, caramel or jelly using the gourd according to the present invention can conveniently take the benefit of gourd at any time and anywhere.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

According to the present invention, the candy, caramel, or jelly using the gourd according to the present invention is not only excellent in nutrition and flavor but also can be easily consumed by candy for consumers.

Meanwhile, in the embodiment of the technical idea of the present invention, it is exemplified that candy, caramel or jelly is manufactured by using corn, but the technical idea of the present invention is limited to the constitution for manufacturing candy, caramel or jelly It should be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a candy, caramel or jelly using UGG according to an embodiment of the technical idea of the present invention will be described in detail.

According to one embodiment of the technical idea of the present invention, the candy using the Korean ginseng contains the ginseng in addition to the known ingredients required for preparing the candies such as carbohydrates, saccharides, vitamins, etc. The ginseng is 0.5 to 100 parts by weight, 2 parts by weight.

In addition, according to another technical aspect of the present invention, the caramel using the corn may include corn glue in addition to known components necessary for preparing caramel such as carbohydrate, saccharide, vitamin, sodium, fat, protein, In a weight ratio of 2 to 4 parts by weight based on 100 parts by weight of the composition.

In addition, according to another technical embodiment of the present invention, the jelly using ugum may be prepared by using agar, syrup, sugar, other strawberry and orange flavor, or using corn starch, syrup, other strawberry and orange flavor , Which is contained in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the whole jelly.

Hereinafter, a method for producing candy, caramel, or jelly using Uleum according to the present invention will be described in detail.

The candy, caramel or jelly using the ginseng according to the present invention can be manufactured using ginseng and the ginseng ingredient can be manufactured using known components in the technical field. The technical clarity and description of the technical idea of the present invention The method for manufacturing candy, caramel or jelly using the ginseng according to the present invention will be described mainly with reference to a method for producing ginseng which is commonly contained in the candy, caramel or jelly.

The ginseng used in the production of the candy, caramel or jelly according to the present invention can be used in the form of ginseng extract, which can be prepared by the following production method.

First, in order to prepare the uroguanic acid extract used in the present invention, foreign matter adhering to the surface of the ganoderma can be removed by screening and then washing the ganoderma.

In the present invention, it is possible to carry out the washing of the koi using the green tea leaf fermentation water.

The green tea leaf fermentation water may be prepared by immersing green tea in water, and it may be manufactured through a certain process in order to sufficiently promote the fragrance and useful ingredients of green tea.

That is, in the present invention, in order to prepare the green tea leaf fermented water, first, green tea leaves are collected and washed to remove foreign substances adhering to the green tea leaves.

The green tea is one of the favorite beverages widely consumed in the world, and the main components of the green tea are catechin, caffeine, amino acid, vitamin and mineral, and these components are reported to exhibit various physiological activities. Particularly, it is known that catechin, which is one of active ingredients of green tea, has antitumor, anticancer, antioxidant, induction of cell suicide, inhibition of neovascularization and cholesterol lowering effect.

Next, the washed green tea leaves can be dried in a well-ventilated shade. The drying can be performed in a well-ventilated shady place to prevent the chlorophyll from being destroyed and the inherent fragrance of the green tea to disappear upon drying of the sunlight.

For example, when the drying is performed in a shade maintained at a temperature of 25 to 35 캜 and a humidity of 45 to 55% for 10 to 20 hours, the water content of the green tea leaves is 40 to 50 wt% %.

That is, in the drying of the green tea leaves, the moisture contained in the green tea leaves can be gradually evaporated as described above, so that the taste and aroma of the green tea can be more easily exerted, By facilitating penetration and promoting the fermentation action, the taste and flavor of green tea can be enhanced in the green tea leaf fermentation water.

Next, the dried green tea leaves can be heated and kneaded. In order to sufficiently leach the fragrance and the oil component of the dried green tea leaves, the present invention is a process of two stages of first and second tumbling Can proceed.

The first green tea leaves are dried by heating the dried green tea leaves in a container heated to a temperature of 190 to 210 ° C for 3 to 5 minutes and then drying at a temperature of 60 to 70 ° C for 30 to 80 minutes, The heated green tea leaves can be heated in a container heated to 130 to 160 ° C for 2 to 5 minutes and then dried at a temperature of 50 to 60 ° C for 50 to 100 minutes.

In the present invention, when the green tea leaf frying process is carried out below the lower limit range, the taste and flavor of the green tea leaves may not sufficiently reach and the oil component of the green tea leaves may not be sufficiently leached. The quality of the fermented green tea leaves may be deteriorated due to the carbonization of the green tea leaves.

After mixing the green tea leaves with water, the green tea leaves are removed to prepare green tea leaf fermentation water.

The green tea leaf fermentation water may be prepared by mixing green tea leaves at a weight ratio of 5 to 10 parts by weight with respect to 100 parts by weight of the water and then leaching the green tea leaves at a temperature of 30 to 40 ° C for 10 to 20 hours, When the leaching of green tea leaves is carried out below the lower limit range, the green tea fragrance and the oil component may not sufficiently be leached into the green tea leaf fermentation water. If the leaching of the green tea leaves is performed above the upper limit range, Excessive leaching may occur.

Next, the washed corn can be immersed in a mixed solution of grape juice, vitamin C and a salt solution.

The grape juice is good for prevention of blood clotting and prevention of adult diseases such as hypertension, arteriosclerosis and heart disease, improves memory performance, improves the function of the gilt, and vitamin C and salt solution can be used in combination with the grape juice. The fish can be immersed in a mixed solution of grape juice, vitamin C and salt solution, and then maintained at a temperature of 15 to 25 ° C for 10 to 30 minutes.

In the present invention, the salt solution may be 0.1 to 0.5% by weight, and the grape juice, vitamin C and salt solution may be added in a weight ratio of 10 to 20 parts by weight of grape juice, 5 to 10 parts by weight of vitamin C and 1 to 5 parts by weight of a salt solution Can be mixed.

In the present invention, the active ingredient of the grape juice, the vitamin C and the salt solution penetrates into the surface and inside of the wolfberry, so that the color of the wolfberry can be prevented from changing even after elapse of a long time.

Next, the immersed corn can be separated and the corn can be cut.

In the present invention, the cutting of the wool is carried out by cutting the wool to a length of 1 to 3 cm so that the wool is easily and uniformly dried in a subsequent process.

Subsequently, the cut wool can be dried.

In the present invention, drying of the cut wool is carried out by a first drying step and a second drying step. In the first drying step, the washed wool is first dried by using a drier to remove water, Tea drying can be carried out at a temperature of 70 to 80 캜 for 1 to 3 hours so that moisture is uniformly removed from the inside of the fish.

Thereafter, the primary dried ugum is drawn out of the dryer, cooled, and then air-dried. The secondary drying may be performed at a temperature of 20 to 25 占 폚 Lt; RTI ID = 0.0 > 10-20 minutes. ≪ / RTI >

Next, the secondary dried ugum can be vacuum dried.

In the present invention, the vacuum drying of the ugum can be carried out by irradiating the secondary dried umbrella with a microwave in a reduced pressure atmosphere. The vacuum drying of the umbellum is performed by irradiating microwaves to the umbellum under a pressure of 50 to 60 mbar . That is, the vacuum drying of the koi is carried out at a temperature of 35 to 45 ° C for 10 to 30 minutes and can be carried out by irradiating the koi on a microwave of 2.0 to 2.5 GHz.

According to the present invention, the microwave penetrates into the inside of the pineapple to heat the pineapple. When the microwave is irradiated, the inside of the pineapple vibrates or rotates according to the polarity change of the microwave. , Such a polarization vibration may lead to a friction between molecules and cause a heat generation phenomenon.

In the present invention, by irradiating the herringbone at a temperature of 35 to 45 DEG C and a microwave in the range of 2.0 to 2.5 GHz in a reduced pressure atmosphere of 50 to 60 mbar for 10 to 30 minutes, The heating efficiency can be improved.

In addition, in the present invention, if a microwave is irradiated under a reduced pressure, swelling occurs due to heating of the inside of the wool, and the instantaneous internal heating and swelling may destroy the cell membranes such as the stratum corneum and the stratum corneum.

Subsequently, a solvent is added to the vacuum-dried ugum, and the solvent is then heated to produce an urea extract which is extracted into the solvent as an effective component of the ugum.

The extract was prepared by adding 1000 to 2000 parts by weight of a solvent based on 100 parts by weight of vacuum-dried water, heating at a temperature of 100 to 110 ° C. and a pressure of 2.0 to 2.5 kgf / cm ² for 1 to 5 hours, May be used. As the solvent, purified water may be used.

In the present invention, when the production conditions of the herbal extracts are carried out below the lower limit range, the active ingredients of the herbal extract may not be extracted sufficiently, and when the above-mentioned upper limit is exceeded, The rate of increase of the extraction effect may be insignificant.

Meanwhile, in the present invention, a stevia extract may be further added to improve the flavor and nutritional content of the candy or caramel comprising the extract, and the stevia extract may be added in an amount of 5 to 15 parts by weight per 100 parts by weight of the whole And the stevia extract may be prepared in the following manner.

In order to prepare the stevia extract, stevia fresh leaves and stems are collected and washed to remove foreign matter attached to the fresh leaves and stems of the stevia.

In the present invention, the collected stevia leaves and stems may be washed using a mixed solution in which sodium bicarbonate is dissolved. The mixed solution may be purified water in which sodium hydrogencarbonate (NaHCO ₃ ) is dissolved. The mixed solution has a concentration range of 1 to 3 (w / w)% and is heated at a temperature of 33 to 40 ° C for 1 to 5 minutes It is desirable to wash.

Next, the washed stevia fresh leaf can be dried in a dryer.

In the present invention, the drying of the stevia leaves can be performed in a dryer in which the chlorophyll of the stevia leaves is destroyed and the fragrance of the stevia is kept at a constant temperature and humidity during the drying of the sunlight. For example, Can be dried for 3 to 5 hours in a dryer maintained at a temperature of 30 to 40 DEG C and a humidity of 40 to 45%.

Next, the dried stevia fresh leaf is mixed with purified water and heated to prepare the stevia raw leaf extract.

The stevia raw leaf extract may be prepared by mixing 1500 to 2500 parts by weight of purified water with 100 parts by weight of the dried stevia leaves, and then heating the mixture at a temperature of 80 to 90 ° C for 1 to 3 hours.

Then, the stevia stem can be dried to remove moisture contained in the stevia stem.

The stevia stem may be dried in a drier maintained at 45 to 50 캜 and at a humidity of 35 to 45% for 5 to 10 hours. The present invention can be applied to the stevia stem by drying the stevia stem The stevia stem can be easily evaporated so that the inherent fragrance and useful components of the stevia stem can be more easily exerted and the stevia stem can be broken by the breakage of the cell structure, It is possible to make the stem oil useful.

Next, the dried stevia stem may be mixed with purified water and heated to prepare the stevia stem extract.

The stevia stem extract is prepared by mixing 2,000 to 3,000 parts by weight of purified water with 100 parts by weight of the dried stevia stem, immersing the mixture at 85 to 95 ° C for 1 to 10 hours, adding purified water immersed in the stevia stem to a heater It can be added to prepare the Stevia stem extract by heating in the range of Stevia stems, the temperature and the pressure vessel internal pressure of 110 to 125 ℃ the immersion of purified water of 2 to 3kgf / cm ² injected in the heater for 1-3 hours .

As described above, the stevia stem is immersed in the purified water and then extracted, so that the plant wall of the stevia stem can be weakened to increase the extraction efficiency.

Next, the Stevia extract can be prepared by mixing the Stevia raw leaf extract and the Stevia stem extract. The Stevia extract is prepared by mixing Stevia raw leaf extract and Stevia stem extract in a weight ratio of 7: 3 to 6: 4 .

The stevia extract may be aged by keeping it at a temperature of 3 to 8 캜 for 1 to 5 hours. By aging the stevia extract under the above-mentioned conditions, the stevia extract can be uniformly mixed and the fragrance can be enhanced.

Best Mode for Carrying Out the Invention Hereinafter, a method for manufacturing candy and caramel using UGU according to the present invention will be described in more detail with reference to the accompanying drawings.

≪ Example 1 >

A candy according to a known method was prepared. In the candy according to Example 1, 1 part by weight of an extract of Ulva extract was contained based on 100 parts by weight of the whole candy.

≪ Example 2 >

The caramel according to Example 2 was prepared so as to contain 3 parts by weight of the extract according to 100 parts by weight of the whole caramel.

≪ Example 3 >

The jellies according to Example 3 were prepared in a known manner. The jelly according to Example 3 was prepared so that 2 parts by weight of the extract of Ulva extract was contained based on 100 parts by weight of the total jelly.

<Example 4>

A candy was prepared in the same manner as in Example 1 except that 10 parts by weight of the stevia extract was further added to 100 parts by weight of the urophyllum extract.

&Lt; Example 5 >

Caramel was prepared in the same manner as in Example 2 except that 10 parts by weight of the extract of Stevia was added to 100 parts by weight of the extract of Eugyamae in Example 5 to prepare caramel.

&Lt; Example 6 >

In Example 6, caramel was prepared by adding 10 parts by weight of the extract of Stevia to 100 parts by weight of the extract.

&Lt; Comparative Example 1 &

A candy (manufactured by L Company) commercially available in the market was prepared and used as a candy according to Comparative Example 1. [

&Lt; Comparative Example 2 &

Caramel (manufactured by L Company) sold on the market was prepared and used as the caramel according to Comparative Example 2. [

&Lt; Comparative Example 3 &

A commercially available jelly (manufactured by L Company) was prepared and used as the jelly according to Comparative Example 3.

The taste, flavor, and preference of the candy, caramel and jelly produced through the examples and the comparative examples as described above were subjected to sensory evaluation, and the results are shown in Table 2 below. The sensory test was conducted on 30 food specialists and general consumers. The score and evaluation criteria were 9 point scoring method and shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (flavor) Incense (odor) Comprehensive preference Example 1 8.1 8.3 8.2 Example 2 8.2 8.2 8.2 Example 3 8.2 8.3 8.3 Example 4 8.3 8.2 8.3 Example 5 8.1 8.1 8.1 Example 6 8.2 8.1 8.2 Comparative Example 1 5.1 5.3 5.3 Comparative Example 2 5.1 5.3 5.2 Comparative Example 3 5.2 5.3 5.3

Compared to the candy, caramel or jelly manufactured according to the comparative examples, the flavor, aroma, and overall preference of the candy, caramel or jelly produced according to the examples are compared with those of the candy, I was able to confirm that it was excellent.

This is because the candy, caramel or jelly prepared according to the examples are manufactured using the uroguin extract or the stevia extract so that the nutritional and flavor is excellent as well as satisfying the preference of the health-oriented modern consumer.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (3)

delete In a method for producing a candy containing curd,
Wherein the molasses is contained in a weight ratio of 0.5 to 2 parts by weight based on 100 parts by weight of the total amount of the candy,
The above-
The method of the present invention comprises the steps of washing a raw fish with a green tea leaf fermentation water,
The green tea leaf fermentation water contains,
The fresh green tea leaves are collected and washed to remove the foreign substances adhering to the green tea leaves,
The dried green tea leaves are dried in a shade maintained at a temperature of 25 to 35 ° C and a humidity of 45 to 55% for 10 to 20 hours so that the moisture content of the green tea leaves is the same as the total weight of the first green tea leaves To 40% by weight to 50% by weight,
The dried green tea leaves are heated and kneaded, and the process proceeds to two stages of primary kneading and secondary kneading. The primary kneading is carried out by heating the dried green tea leaves in a container heated at a temperature of 190 to 210 ° C To 5 minutes and then dried at a temperature of 60 to 70 DEG C for 30 to 80 minutes, and the second tumbling is performed by heating the heated green tea leaves in a container heated to 130 to 160 DEG C for 2 to 5 minutes Deg.] C and then dried at a temperature of 50 to 60 [deg.] C for 50 to 100 minutes,
The green tea leaf fermentation water is prepared by mixing the secondary fried green tea leaves with water and removing the green tea leaves. The green tea leaf fermentation water is added to 100 parts by weight of the water, By weight, and then leaching the green tea leaves at a temperature of 30 to 40 DEG C for 10 to 20 hours,
The washed corn is immersed in a mixed solution of grape juice, vitamin C and salt solution and maintained at a temperature of 15 to 25 ° C for 10 to 30 minutes, wherein the salt solution has a concentration of 0.1 to 0.5% by weight, The vitamin C and the salt solution are mixed in a weight ratio of 10 to 20 parts by weight of the grape juice, 5 to 10 parts by weight of the vitamin C and 1 to 5 parts by weight of the salt solution,
After separating the immersed corn, the corn was cut,
Wherein the primary drying is performed at a temperature of 70 to 80 캜 for 1 to 3 hours and the secondary drying is performed at a temperature of 20 To 25 &lt; 0 &gt; C for 10 to 20 minutes,
Vacuum drying is carried out by vacuum drying the koi, which is carried out by irradiating microwaves in the range of 2.0 to 2.5 GHz for 10 to 30 minutes at a temperature of 35 to 45 DEG C and a reduced pressure of 50 to 60 mbar,
The solvent is added to the vacuum-dried ugum and heated to prepare an urea extract solution in which the active ingredient of the uger extract is extracted into a solvent. The extract is prepared by adding 1000 to 2000 parts by weight of a solvent based on 100 parts by weight of vacuum dried ugum Followed by heating at a temperature of 100 to 110 DEG C and a pressure of 2.0 to 2.5 kgf / cm &lt; ² &gt; for 1 to 5 hours,
Wherein the candy further comprises a stevia extract, wherein the stevia extract is contained in a weight ratio of 5 to 15 parts by weight based on 100 parts by weight of the total amount of the extract,
The stevia extract may contain,
Stevia leaves and stems were collected and washed with a mixed solution in which sodium bicarbonate having a concentration range of 1 to 3 (w / w)% was dissolved at a temperature of 33 to 40 ° C for 1 to 5 minutes,
The washed stevia fresh green leaf is dried in a dryer, and the stevia fresh green leaf is dried in a drier maintained at a temperature of 30 to 40 ° C and a humidity of 40 to 45% for 3 to 5 hours,
The dried stevia leaves are mixed with purified water and heated to prepare the stevia fresh green leaf extract. The stevia fresh green leaf extract is prepared by mixing 1500 to 2500 parts by weight of purified water with 100 parts by weight of the dried stevia leaves, At a temperature of 1 to 3 hours to prepare the stevia fresh green leaf extract,
Drying the washed stevia stem to remove moisture contained in the stevia stem, wherein the stevia stem is dried for 5 to 10 hours in a drier maintained at 45 to 50 ° C and a humidity of 35 to 45%
The dried stevia stem is mixed with purified water and heated to prepare the stevia stem extract. The stevia stem extract is prepared by mixing 2000 to 3000 parts by weight of purified water with 100 parts by weight of the dried stevia stem, At a temperature of 110 to 125 DEG C and a pressure of from 2 to 3 kgf / cm &lt; 2 &gt; at a pressure of from 2 to 3 kgf / cm &lt; 2 &gt;, and at the same time, the stevia stem is immersed in water for 1 to 10 hours, cm &lt; ² &gt; for 1 to 3 hours to prepare the stevia stem extract,
The stevia extract and the stevia stem extract are mixed in a weight ratio of 7: 3 to 6: 4, and the mixed stevia extract is mixed with 3 To 8 &lt; [deg.] &Gt; C for 1 to 5 hours to obtain a candy. delete