KR102008430B1 - Method of Cooking Sweet Potato Caramel - Google Patents

Abstract

The present invention relates to a method for producing sweet potato caramel, and when the sweet potato caramel is manufactured using the sweet potato caramel manufacturing method of the present invention, it is possible to provide sweet potato caramel with improved hardness, chewiness, cohesion and preference of caramel. Even weak people can take caramel.

Description

Method of Cooking Sweet Potato Caramel {Method of Cooking Sweet Potato Caramel}

The present invention relates to a method for preparing sweet potato caramel, and more specifically, to preparing sweet potato syrup by mixing thermolyme (Termamyl) as a saccharifying agent in purple sweet potato, and comprising sweetening the additive by mixing the sweet potato syrup. It relates to a method for producing caramel.

Caramel is made by saccharifying and concentrating starch of rice, sorghum, crude, sweet potato, etc., and the sweetness is increased by converting starch into maltose by saccharification process. Used as a raw material for medicine. It is called Jocheong that is not completely concentrated during the manufacturing process of caramel. Depending on the degree of dilution, it is divided into dilute Jocheong, and Jojocheongcheong.

Recently, in the preparation of the present syrup and caramel, not only the raw material of starch is glycosylated but also various food raw materials are mixed to prepare a method of producing the syrup and caramel to which the respective food effects are added.

Korean Patent No. 385171 discloses a method for preparing starch syrup, and Korean Laid-Open Patent No. 2003-93024 discloses a method for producing bellflower syrup. In addition, Korean Patent No. 982432 discloses a process of adding strawberry powder in a candy preparation, and Korean Patent Publication No. 2003-0017091 discloses a functional candy containing a herbal ingredient. In addition, in order to solve the inconvenience of sticking to the syrup, Korean Patent Laid-Open No. 2003-0034776 discloses a method of manufacturing the syrup to improve it. On the other hand, Korean Patent No. 517551 discloses a syrup containing natural food pigments, and a method for preparing a syrup having high nutritional value and adding various colors and inherent tastes, aromas, and functionality is disclosed. have.

However, even with the development of various manufacturing methods, caramel still has not reduced the hard and strong adhesion to teeth.

Accordingly, the present inventors have made efforts to produce caramel having a healthy sweet taste by improving the excessive hardness of caramel and sticking to the teeth. As a result, the sweet potato is added to the sweet potato by adding a mixture of saccharin as a glycosylating agent and then glycosylated. When the caramel was prepared, it was found that the hardness, chewability, adhesion and palatability were excellent, and the present invention was completed.

An object of the present invention to provide a method for producing sweet potato caramel with improved chewiness, adhesion, hardness and preference.

In order to achieve the above object, the present invention comprises the step of preparing sweet potato syrup by (a) heating the filtrate liquid by adding a mixture of thermolysed (Termamyl) and water in a mashed purple sweet potato after saccharification ; And (b) adding sweetened milk, puffed rice and fresh cream to the sweet potato syrup, followed by mixing and solidifying the sweet potato caramel.

When the sweet potato caramel is manufactured using the sweet potato caramel manufacturing method of the present invention, it is possible to provide sweet potato caramel with improved hardness, chewiness, adhesiveness and palatability of the caramel, so that people with weak teeth can also consume caramel.

1 is a flowchart illustrating a method for preparing sweet potato caramel.
Figure 2 shows the color difference and appearance of the sweet potato by the varieties of sweet potatoes.
Figure 3 shows the color difference and appearance of caramel according to the addition ratio of rice syrup (1: sweet potato syrup 100%, 2: sweet potato syrup 80% + rice syrup 20%, 3: sweet potato syrup 60% + rice syrup 40%, 4 : Sweet potato syrup 40% + rice syrup 60%, 5: sweet potato syrup 20% + rice syrup 80%).
Figure 4 shows the characteristics of the rice syrup according to the addition of dietary fiber.

In the present invention, when the sweet potato is mixed with saccharin as a saccharifying agent and saccharified, the sweetness of the sweet potato syrup is improved, and when the sweet potato syrup is prepared with sweet potato caramel, the hardness, chewiness, adhesiveness and palatability of the sweet potato are improved. It confirmed that it became.

Therefore, in one aspect, the present invention comprises the steps of: (a) adding a mixture of thermolyme (Termamyl) and water in the mashed purple sweet potato after the saccharification to heat the filtered liquid to reduce the moisture to produce sweet potato syrup; And (b) adding sweetened milk powder, expanded rice, and fresh cream to the sweet potato syrup, followed by mixing and solidifying the sweet potato caramel.

In the present invention, when the dietary fiber was added to the texture, the chewiness and adhesion were improved, and it was confirmed that the palatability was increased (Table 3, Table 4 and FIG. 4). Thus, the present invention was prepared by using the sweet potato containing a large amount of starch and dietary fiber to prepare a syrup that does not adhere to the addition without dietary fiber.

In the manufacturing method of sweet potato caramel of the present invention, the purple sweet potato is rich in anthocyanin and excellent antioxidant and anti-cancer effect, compared to the general yellow sweet potato, when prepared by caramel using the purple sweet potato compared to the conventional sweet potato caramel And caramel with improved functionality can be provided to consumers.

In the present invention, the saccharification in the step (a) is characterized in that it is carried out for 1 to 5 hours at 40 ℃ ~ 60 ℃, the heating may be characterized in that carried out 100 ℃ ~ 120 ℃.

In addition, in the present invention, it can be characterized in that the sugar can be further added to the liquid filtered in the step (a).

In the present invention, the addition of sugar to prepare the crude syrup to reduce the manufacturing cost, it is possible to improve the economics of the preparation of the crude syrup.

In one embodiment of the present invention, 100 g of purple sweet potato as a saccharifying agent, respectively, malt oil, alpha-amylase, maltogenic amylase, AMG and thermyl are mixed with 1 L of water at 50 ° C. After saccharifying for 3 hours to prepare a saccharified liquid, 100 g of sugar was added to the prepared saccharified liquid, and heated to a temperature of 107 ° C., to prepare a crude syrup. As a result, when thermyl was used as a saccharifying agent, Appearance of appearance and taste was excellent.

In addition, in one embodiment of the present invention, each of the sweet potato, dahomi, new dried rice and Beniharuka 100g, the saccharifying agent and 1L of water is mixed, and after the saccharification for 1 to 3 hours at 80 ℃, the saccharified liquid is filtered and 100g of sugar is added. As a result of preparing sweet potato syrup by heating it to 107 ℃, the sweetness and dietary fiber content of purple sweet potato were higher than those of other sweet potatoes.

The purple sweet potato of the present invention is grown by introducing a variety known as Sancheonja (山川 紫), which was native to Kyushu, Japan. In addition to starch and protein, purple sweet potatoes are rich in vitamins, minerals, and dietary fiber, and in particular, they contain large amounts of water-soluble anthocyanin pigments known as physiologically functional substances. Among the extracts derived from the purple sweet potato, anthocyanin has many kinds of fruits, flowers, fruits, etc. that have shades of red, scarlet, mauve, violet and blue. It is known that about 300 kinds of anthocyanins exist in nature as water-soluble pigments present in leaves, roots and other storage organs. The stability of the pigment is affected by pH, sugars, organic acids, metal ions, light irradiation, and the like, against anthocyanin pigments isolated from the purple sweet potato. Among these factors, light irradiation has the greatest effect, and the effect on sunlight is greater than fluorescence. It has been reported that it was possible to enhance the stability by blocking the light during storage. In addition, purple sweet potatoes have been found to contain caffeoylquinic acid, which is known to have antitumor, antihyperglycemic, anti-inflammatory, antimutagenic, ATP production, neuroprotective effects, and is not only functional for natural pigment extraction. Various applications are expected for processed foods such as beverages, noodles, and baking. Therefore, it is expected to be used as a raw material of high-quality physiological functional foods or health supplement products, and the growing area of purple sweet potatoes is increasing.

Teramyl in the present invention is a trade name registered by Novo Nordisk, and refers to a-amylase having excellent heat-stability derived from B. licheniformis.

In addition, in the present invention, in the step (b), the powdered milk and the expanded rice may be characterized in that the 20 to 40: 80 to 60% by weight of the mixture, and the addition of the step (b) sweet potato syrup and milk powder and The weight ratio of the mixture of expanded rice may be characterized in that 5: 3.

It may be characterized in that the addition of the rice syrup to the step (b), the addition may be characterized in that the sweet potato syrup and rice syrup is mixed in a weight ratio of 60 to 80: 40 to 20% by weight.

In addition, in the present invention, the fresh cream in the step (b) may be characterized in that the mixture of 4 to 6% by weight relative to the total weight.

In the present invention, by using only sweet potato syrup, an additive that can not be hardened when preparing caramel is required.

In one embodiment of the present invention, 150 g of sweet potato syrup and 100 g of rice syrup are boiled at 115 ° C., and then 150 g of powdered milk powder and bulge rice are mixed by ratio, and fresh cream is added to harden the mold, resulting in 40% milk powder and swelling. The smallest volume per gram of sweet potato caramel added by mixing 60% of rice was the highest density, high hardness, cohesiveness, elasticity, chewability, and the best texture, adhesion, and overall acceptability.

In addition, in one embodiment of the present invention, in the test in which fresh cream is added to improve the caramel texture, the volume per unit g of caramel increases as the amount of fresh cream increases, the hardness decreases, and the preference increases. At the time, caramel did not harden well.

In the present invention, when preparing sweet potato caramel, rice syrup may be mixed to improve economic efficiency.

In one embodiment of the present invention, as a result of testing the physical properties and preference according to the mixing ratio of sweet potato syrup and rice syrup, it was confirmed that the higher the rice syrup content, the higher the hardness and adhesiveness and the lower the cohesive force. Therefore, it can be seen that the less carbohydrate added, the better the properties of the caramel. In particular, when caramel was prepared by mixing 60% of sweet potato syrup and 40% of rice syrup, taste, aroma and general taste were also excellent.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1: Confirmation of the properties of sweet potato syrup according to the saccharifying agent

Purple sweet potato was cooked and then crushed.

To 100 g of the pre-treated purple sweet potato, 1L of water and malt, alpha-amylase, maltogenic amylase, AMG, and thermomill (Mamyl), respectively, were mixed as a saccharifying agent, followed by 3 hours at 50 ° C. The saccharified solution was prepared by saccharification. As a result of analyzing the sugar and free sugars of the prepared saccharified solution, the saccharified liquid using malt as the saccharifying agent showed the highest sugar content, and the main components were fructose, glucose, maltose, and saccharified liquid using thermamyl as the saccharifying agent. The sugar content was the next highest, and the main components were fructose and glucose (Table 1).

Table 1 shows the sugar content and free sugar content of the saccharification solution prepared according to the type of saccharifying agent.

division Sugar content
(° Brix) Free sugar (mg / 100mg) Fructose Glucose Sucrose Maltose Sum malt 4.15 0.326 0.702 0.076 0.840 1.944 α-amylase 2.81 0.126 0.676 0.006 0.075 0.883 Maltogenic amylase 2.78 0.027 0.019 0.074 0.342 0.462 AMG 2.80 0.016 0.014 0.097 0.279 0.406 Termamyl 2.91 0.115 0.929 0.030 0.041 1.115

After adding 100 g of sugar to the saccharified solution and heating it to a temperature of 107 ° C., as a result of the preparation of the crude syrup, the appearance and taste of the crude syrup prepared using thermamil as the saccharifying agent appeared the highest. The taste symbol of the crude syrup prepared using malt as a saccharifying agent was low (Table 2).

Table 2 is a result of comparing the preference, color difference, and physical properties of the crude syrup prepared according to the type of saccharifying agent.

division Symbol (1-9) Color difference Properties Exterior flavor incense L a b Hardness
(kgf) cohesion Chewability
(kgf.mm) Adhesive
(kgf.mm) malt 6.8 5.8 6.3 25.30 4.10 -0.38 1.28 ^a 4.59 ^a 32.93 ^a 1.44 ^a α-amylase 6.0 6.1 6.4 25.43 3.78 -0.13 0.23 ^b 3.77 ^a 4.58 ^b 0.17 ^b Maltogenic amylase 6.0 6.5 5.3 25.46 2.20 -0.10 0.07 ^b 3.08 ^a 0.74 ^b 0.05 ^b AMG 6.8 5.1 6.5 25.19 2.89 -0.21 0.13 ^b 4.51 ^a 3.01 ^b 0.10 ^b Termamyl 7.3 7.5 6.0 25.48 2.37 0.03 0.44 ^b 3.85 ^a 9.45 ^b 0.58 ^b

Therefore, it was confirmed that when the crude syrup was prepared using thermamil as a saccharifying agent, the taste symbol was high.

Comparative Example 1: Characteristics of Dietary Fiber Addition of Rice Jochi instead of Sweet Potato Jochi

After adding 0%, 1%, 2%, and 3% of dietary fiber to 300 g of rice syrup, the boiling temperature reached 117 ° C. and poured into a mold to cool. Then, as a result of analyzing the moisture content, sugar content, color difference, physical properties and palatability of the rice syrup, the higher the dietary fiber content, the lower the hardness and stiffness, and the palatability increased. In addition, the adhesiveness was the lowest when adding 1% dietary fiber content (Table 3, Table 4 and Figure 4).

Table 3 shows the water content, sugar content and color difference of the rice syrup prepared according to the dietary fiber content.

Water content
(%) Sugar content
(° Brix) Color difference L a b Dietary Fiber 0% 1.31 127 31.11 9.27 9.61 Dietary Fiber 1% 1.26 107 32.45 7.96 10.71 Dietary Fiber 2% 1.16  99 30.23 6.38 7.54 Dietary Fiber 3% 1.04 101 31.39 6.25 8.03

Table 4 shows the physical properties and acceptability of the rice syrup prepared according to the dietary fiber content.

Properties Symbol (1-9) Hardness
(kgf) Chewability
(kgf.mm) Adhesion
(kgf.mm) Rigidity
(kgf / mm) Texture Enough to stick to Dietary Fiber 0% 6.03 0.38 1.43 7.20 2.9 3.1 Dietary Fiber 1% 3.88 0.35 0.60 6.29 3.7 3.6 Dietary Fiber 2% 3.00 0.70 1.30 5.99 4.1 4.3 Dietary Fiber 3% 2.32 0.45 1.04 3.40 4.6 4.4

As shown in Table 2, it was found that the dietary fiber improved the chewability and adhesion of the caramel, and that the improvement of the chewiness and adhesion of the sweet potato syrup according to the saccharifying agent of Example 1 was due to the dietary fiber included in the sweet potato. Confirmed.

Example 2: Confirmation of the characteristics of syrup in sweet potato varieties

The sugar solution prepared by mixing the sweetening agent and 1L of water in 100 g of purple sweet potato, dahomi, sour dried rice and Bennyharuka, and saccharifying at 80 ° C. for 1 to 3 hours was filtered, and then 100 g of sugar was added thereto to obtain a temperature of 107 ° C. It was heated until it was prepared sweet potato syrup. As a result of analyzing the sweetness, dietary fiber, and palatability of the prepared sweet potato syrup, the sweetness and dietary fiber content of the syrup prepared using purple sweet potato were high, and the palatability of appearance and aroma was also high (Table 5). .

Table 5 is a result of comparing the sweetness, dietary fiber, palatability, color difference, etc. of Jocheong prepared by sweet potato varieties.

division Sugar content
(° Brix) Gross weight
(g) Diet
fiber
(g / 100g) Color difference Symbol (1-9) L a b Exterior flavor incense Purple sweet potato 13.6 130.9 0.39 25.1 1.9 0.2 7.3 6.3 5.7 Dahomi 12.8 131.3 0.53 38.6 -0.9 10.8 6.7 7.0 5.0 Shin Gun Mi 13.5 132.8 0.27 39.1 -1.0 8.7 6.2 5.5 5.0 Beni Haruka 13.5 132.8 0.19 38.5 -0.7 6.5 5.7 4.3 5.0

Therefore, it was confirmed that the use of purple sweet potatoes can produce sweet potato syrup with high sugar content and dietary fiber content and high preference.

Example 3: Characterization of caramel according to the ratio of powdered milk and expanded rice

150 g of sweet potato syrup and 100 g of rice syrup were heated to 115 ° C., and then 150 g of flour and fresh cream mixed with powdered milk and bulge rice were mixed and hardened in a mold to prepare sweet potato caramel. As a result, the volume of the sweet potato caramel added by mixing 40% milk powder and 60% puffed rice was the lowest, and the tissue was dense, and hardness, cohesion, elasticity and chewability were high (Table 6). In addition, texture, adhesion, and overall taste was also excellent (Table 7).

Table 6 shows the results of comparing the caramel volume and physical properties according to the ratio of powdered milk and expanded rice.

division volume
(ml / g) Properties Hardness
(kgf) cohesion Shout
(mm) Chewability
(kgf.mm) Adhesive
(kgf.mm) Milk powder 20% + swelling rice 80% 0.53 ^c 0.77 ^a 0.09 ^b 0.78 ^b 0.06 ^b 0.13 ^a Milk powder 40% + swelling rice 60% 0.44 ^d 0.75 ^a 0.17 ^a 1.02 ^a 0.13 ^a 0.13 ^a 60% milk powder + 40% swelling rice 0.56 ^b 0.51 ^b 0.12 ^b 0.76 ^b 0.04 ^b 0.10 ^a Milk powder 80% + swelling rice 20% 0.63 ^a 0.22 ^c 0.08 ^b 0.63 ^b 0.01 ^b 0.06 ^a

Table 7 is a result of comparing the color difference and preference of caramel according to the ratio of powdered milk and expanded rice.

division Color difference Symbol (1-9) L a b Exterior flavor incense Texture Adhesion Synthesis Milk powder 20% + swelling rice 80% 50.35 16.99 7.30 6.6 4.8 5.5 6.0 6.1 5.8 Milk powder 40% + swelling rice 60% 54.56 15.80 7.20 6.4 5.0 4.5 6.3 6.5 5.9 60% milk powder + 40% swelling rice 58.58 15.29 6.87 6.1 5.1 4.4 6.3 6.5 5.0 Milk powder 80% + swelling rice 20% 61.10 14.52 7.91 5.9 5.1 4.3 5.6 6.1 4.6

Therefore, it was confirmed that the powdered milk and the expanded rice were excellent in physical properties and palatability when mixed at a 40: 60% weight ratio.

Example 4: Checking the properties of the caramel according to the amount of fresh cream added

Sweet potato caramel was prepared by heating 150 g of sweet potato syrup and 100 g of rice syrup to 115 ° C., adding powdered powder of 60 g of powdered milk and 90 g of puffed rice and 3 ~ 6% of fresh cream to the total weight, and then hardening it into a mold. .

As a result, as the amount of fresh cream added, the volume per unit of caramel increases, and the hardness decreased, and the preference also increased (Table 8 and Table 9). In addition, when the fresh cream is added by more than 6% by weight relative to the total weight, the caramel hardly occurs a problem.

Table 8 is a result of comparing the volume and physical properties of the caramel according to the amount of fresh cream added.

division volume
(ml / g) Properties Hardness
(kgf) cohesion Shout
(mm) Chewability
(kgf.mm) Adhesive
(kgf.mm) 3% fresh cream 0.26 ^d 1.31 ^a 0.12 ^a 0.87 ^a 0.14 ^a 0.24 ^a 4% fresh cream 0.34 ^c 1.10 ^b 0.03 ^c 0.68 ^a 0.03 ^b 0.14 ^a 5% fresh cream 0.46 ^b 0.34 ^c 0.08 ^b 0.72 ^a 0.02 ^b 0.06 ^a Fresh cream 6% 0.50 ^a 0.27 ^c 0.11 ^ab 0.97 ^a 0.03 ^b 0.10 ^a

Table 9 is a result of comparing the color difference and preference of caramel according to the amount of fresh cream added.

division Color difference Symbol (1-9) L a b Exterior flavor incense Texture Adhesion Synthesis 3% fresh cream 59.53 14.16 8.75 4.1 4.8 5.1 2.9 5.4 4.4 4% fresh cream 58.76 13.55 9.28 4.8 5.4 5.1 4.1 5.9 5.0 5% fresh cream 59.48 12.80 9.49 6.5 6.4 5.9 6.0 6.6 6.5 Fresh cream 6% 58.21 13.78 8.41 7.4 6.5 6.4 6.6 6.6 6.9

Therefore, the fresh cream was confirmed that the addition of less than 6% by weight relative to the total weight of caramel texture and palatability.

As described above in detail specific parts of the present invention, it will be apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. will be. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

Process for preparing sweet potato caramel comprising
(a) adding a Bacillus licheniformis-derived α-amylase and water to the mashed purple sweet potato after cooking and saccharifying for 1 to 5 hours at 40 ° C. to 60 ° C .;
(b) filtering the saccharified solution, and then adding sugar and heating to reduce water in the sugar-added filtrate to prepare sweet potato syrup; And
(c) 40 to 80 parts by weight of rice syrup to 100 parts by weight of the prepared sweet potato syrup; 30 to 50: 70 to 50% by weight of the mixture of powdered milk and swelling rice 100 parts by weight and the step of adding fresh cream and then mixing to harden.
delete The method of claim 1, wherein the heating temperature in the step (b) is a method for producing sweet potato caramel, characterized in that 100 ℃ ~ 120 ℃.
delete delete delete delete delete The method of claim 1, wherein the fresh cream is a method for producing sweet potato caramel, characterized in that mixed by 4 to 6% by weight relative to the total weight.

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