KR102025268B1 - Preparing method of chocolate-coated chestnut - Google Patents

Abstract

The present invention relates to a method for producing acupuncture and chocolate coated alkaline chestnut processed food using onion extract and water-soluble ion calcium. Specifically, the present invention after steaming the peeled chestnut and dipped and dipped the dipped chestnut in the chocolate coating composition after the first acupuncture, the second acupuncture and the third acupuncture in the sugar extract mixed with onion extract and water-soluble ion calcium It is about a chocolate-coated chestnut processed food manufacturing method consisting of a step of repeating the process and then cooling to harden the coating.

Description

Chocolate coated chestnut processed food manufacturing method {PREPARING METHOD OF CHOCOLATE-COATED CHESTNUT}

The present invention relates to a method for producing acupuncture and chocolate coated alkaline chestnut processed food using onion extract and water-soluble ion calcium.

Chestnuts ripen dark brown with 2.5-4cm in diameter. It is native to Asia, Europe, North America, and North Africa, and includes Korean chestnut, Japanese chestnut, Chinese chestnut, American chestnut, and European chestnut.

The varieties grown in Korea are varieties of superior species and Japanese chestnut. Korean chestnut is considered to be an excellent species because it has better meat and sweeter taste than Western chestnut. It is mainly produced in the central and southern regions and is harvested from late August to mid October.

Carbohydrates, proteins, other fats, calcium, vitamins (A, B, C), etc. are rich in growth and growth. In particular, it contains a lot of vitamin C, which is effective for skin beauty, fatigue recovery, and cold prevention. Raw chestnuts are good for alcohol because they help oxidize alcohol. Sugar contains enzymes that enhance gastrointestinal function, and is also effective in preventing adult diseases and protecting the kidneys.

Eat raw or boiled, and dried to about 13% moisture will increase the sugar content. Honey or sugar is cooked or powdered to make porridge and baby food. Processed with canned food, liquor and tea. It is also used as a confectionery, bread, and rice cake, and the European chestnut marrons glaces are well known.

Republic of Korea Patent No. 10-0794392 relates to a chestnut candy and a method for manufacturing the same. More specifically, in the preparation of chestnut candy and chestnut candy coated on the surface of the acupuncture chestnut peeled after peeling the chestnut, peeled chestnut liquid The present invention relates to a method for manufacturing chestnut candy, which comprises coating the surface of acupuncture chestnuts dipped in acupuncture, and the product coated with only acupuncture liquids in a snack made from raw chestnuts as it is sold in Korea. There is no coated product.

Republic of Korea Patent No. 10-0794392

The present invention provides a novel method of making acupuncture and chocolate coated chestnut processed foods.

The preparation method of the present invention is specifically configured as follows:

Screening the chestnut, washing and steaming after steaming;

Evenly shaping the appearance of the chestnut after peeling;

Further steaming the shaped chestnut at 95 ° C. for 10 minutes;

Immersing in a primary sugar mixture mixed with 45-49 wt% of onion extract and 51-55 wt% of sugar, and then immersing at 65-75 ° C. for 7-10 hours;

Immersing in a secondary sugar solution mixed with onion extract 30-40% by weight and sugar 60-70% by weight, followed by agitation for 7-9 hours at 60-70 ° C .;

Onion extract was immersed in a tertiary sugar mixture containing 21.5-30.0% by weight of sugar, 68-78% by weight of sugar, 0.1-0.5% by weight of water-soluble ion calcium, and 0.4-1.5% by weight of perfume, at 13-17 hours at 60-70 ° C. Sinking;

Chocolate or cocoa powder and water were dissolved at a weight ratio of 9: 1 at 60-70 ° C., and then 0.5% by weight of mint, 2% by weight of vanilla, 2% by weight of red ginseng herb, 2% by weight of red ginseng herb and Repeating the process of immersing and withdrawing the balm chestnut in the chocolate coating composition to which any one of ginseng herb flavor 2% by weight; And

Cooling at 2-5 ° C. for at least 1 hour to harden the coating.

As a result of the manufacturing method, the final chocolate coated chestnut processed food has a sugar content of 60 Brix or more and a pH of 11 or more, a calcium ion concentration of 150 mg% or more, and a chocolate coating thickness of 1.5 to 2 mm is preferable.

By adding the water-soluble ion calcium to the tertiary sugar solution, calcium can penetrate into the chestnut to provide a calcium-enriched chestnut processed food, and have a strong alkalinity with a high pH, resulting in stronger chestnut hardness and higher stability of the final product. You can expect.

The present invention can provide a high calcium, high alkaline (pH 11 or more) chestnut processed food by utilizing onions and water-soluble ion calcium. Water-soluble ion calcium maintains the high alkalinity of pH 11 or more to inhibit the growth of microorganisms to improve the preservation of food as well as to supplement the ion calcium is effective in osteoporosis, osteomalacia, arthritis and the like. By providing a new manufacturing process for maronglace, it is easy to enter the domestic and overseas nut processed food market, and it is expected to promote night consumption.

1 to 3 show changes in night surface color after primary, secondary and tertiary acupuncture, respectively,
Fig. 4 is a photograph of the appearance of chestnuts dipped in sugar solution added with 0.1, 0.2, 0.3, 0.5, and 1.0% water soluble calcium.

Hereinafter, the configuration and effects of the present invention through the embodiments will be described in more detail. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.

Example  1: pretreatment of night and Peeling Process

Treat the chestnut as shown in the table below Steaming  A peeled chestnut was prepared.

fair The details Raw chestnuts harvesting Washing and screening Wash with water and select standard products dry Drain the Night Cortex Cold storage Cold storage (0 ~ 5 ℃, more than 1 month)
At this time, the sugar content of the night rises Steaming Steam for 1 hour at 100 ℃ Peeling and processing Peeling steaming chestnut with machine
Processing peeled chestnuts into the right size and shape
Steamed peeled chestnuts were excellent in the production of high-quality balm products of steamed peeled chestnuts and raw peeled chestnuts. Steaming  The look of the peeled chestnut Features of steamed peeled balm: uniform and consistent night appearance

Example  2 : Steaming Peeled chestnut Steaming  Condition

Acupuncture experiments using peeled and steamed chestnuts and peeled raw chestnuts confirmed that steamed peeled chestnuts had higher acupuncture efficiency than raw chestnuts.

Chestnut kind Steaming  Conditions and Details Experimental group
( Steaming Peeled chestnut ) Steaming condition: 95 ℃, 10 minutes
Steam condition test
Steamed peeled chestnut → 95 ° C, 10 minutes → 65 ° C in primary onion sap solution (55Brix), 8 hours acupuncture → 65 ° C in secondary onion sap solution (65Brix), 8 hours acupuncture → tertiary onion sap solution (75Brix) At 65 ℃, 15 hours per hour
Experiment result
-Night appearance is uniform, and hardness and texture are excellent
Easy absorption of sugar into the chestnut
-The sweetness of steamed chestnut is 60 Brix Control
(student Peeled chestnut ) Steaming condition: 95 ℃, 90 minutes
Steam condition test
Raw peeled chestnut → 95 ℃, 90 minutes → 65 ℃, 8 hours acupuncture in primary onion sap solution (55Brix) → 65 ℃, 8 hours acupuncture in secondary onion sap solution (65Brix) → tertiary onion sap solution (75Brix) At 65 ℃, 15 hours per hour
Experiment result
-Night appearance is not uniform and hardness and texture are reduced.
-Delayed absorption of sugar into the night
-The sweetness of steamed chestnut is 40 Brix Experiment result When using steamed peeled chestnut than raw peeled chestnut
①Excellent night appearance, hardness and texture
② Steaming time reduced to 90 minutes → 10 minutes
③ Promote the absorption of sugar into chestnut (steamed peeled chestnut 60 Brix / fresh peeled chestnut 40 Brix)

Example  3: onion extract concentration, Pulling  Time and Pulling  Effect of temperature

Onion Extract Concentration Effect

The hot water extracted onion concentrate (40Brix) was diluted to adjust to 0, 2 and 4Brix concentrations, and then primary, secondary and tertiary onion agar solutions were prepared. The onion sugar sap solution was steamed using raw peeled chestnut and steamed peeled chestnut at 95 ° C. for 10 minutes, and then immersed in primary and secondary onion sap solution at 65 ° C. for 8 hours, and tertiary onion at 65 ° C. for 15 hours. After acupuncture in the sugar solution, taste, aroma, and sugar were measured. Onion extract concentration of 4Brix was appropriate, the flavor was too strong at 6Brix or higher was confirmed that the palatability is reduced. In addition, the sugar content of raw peeled chestnut and steamed peeled chestnut under the acupuncture conditions was found to be more than 20-30% in mature peeled chestnut. In particular, the appearance of chestnuts showed that steamed peeled chestnuts were uniform.

Peeled chestnut  Kinds Onion extract concentration ( Brix ) characteristic Sugar content Brix ) Flavor Appearance Steaming Peeled chestnut 0 49 usually Uniformity 2 55 Great Uniformity 4 60 Great Uniformity 6 63 usually Uniformity student Peeled chestnut 0 36 Inadequate Heterogeneity 2 36 Inadequate Heterogeneity 4 40 usually Heterogeneity 6 42 usually Heterogeneity

Acupuncture temperature  And influence of time

After dangchim dangchim according to the temperature and time for the result of measuring the sugar content, changes in the night are shown in Table 4. As a result of analyzing the sweetness of chestnuts dipped in onion sap solution (55Brix) with the temperature of the acupuncture and the time of elapsed time using steamed peeled chestnut, sugar and steamed peeled chestnut at 65 ℃ The best result was confirmed in the crush rate.

Bedtime Sugar content Brix ) 65 ℃ 75 ℃ One 31.25 32.41 3 36.35 36.81 5 38.21 37.40 7 42.35 41.23 8 45.23 43.43 10 45.24 44.25

Example 4 : Pulling  Step by step Sugar  Change in concentration and appearance

Steamed peeled chestnuts were beaten over three stages, and the results of the chestnut color and sugar content of the first, second and third stages of acupuncture were shown in the following table (Table 5, FIGS. 1 to 3).

Pickled  fair Main Content Primary Acupuncture process 1st sugar solution: 4Brix onion extract sugar solution solution (55Brix)
Sugar acupuncture condition: Acupuncture 8 hours at 65 ℃
Sugar: 40Brix
Observation: see FIG. 1
Secondary Acupuncture process Second sugar solution: 4Brix onion extract sugar solution (65Brix)
Sugar acupuncture condition: Acupuncture 8 hours at 65 ℃
Sugar: 50Brix
Observation result: see Figure 2
3rd Acupuncture process Tertiary sugar solution: 4Brix onion extract sugar solution solution (75Brix)
Sugar acupuncture condition: Acupuncture at 65 ℃ for 15 hours
Sugar: 60Brix
Observation result: see FIG. 3

Example  5: water soluble Calcium ions  Effect of concentration

Steamed peeled chestnut was steamed at 95 ° C. for 10 minutes, and then soluble calcium was added 0.1, 0.2, 0.3, 0.5, 1.0%, and continuously immersed in the 3rd 4Brix onion juice sap solution.

As a result, as shown in Table 6, when 0.1% or more of water-soluble ion calcium was added, the hardness and appearance of acupuncture chestnuts were uniformly maintained while pH was maintained at 11.30 or higher. Occurred.

receptivity Calcium ions  Addition amount (%) characteristic pH External appearance (hardness) Palatability 0 6.21 usually Good 0.1 11.30 Great Excellent (1% increase in sugar) 0.2 11.90 Great Excellent (2.5% increase in sugar) 0.3 12.71 Great Excellent (3.5% increase in sugar) 0.5 12.93 Great Poor (fishy) 1.0 12.99 usually Very poor fishy

Example  6: flavoring method and features

After steaming steamed steamed chestnuts at 95 ° C for 10 minutes, the following five kinds of natural flavors were added to the 3rd sugar solution during the continuous acupuncture in the 4Brix onion extract sugar acupuncture solution (3rd) to investigate the change of flavor ( Table 7).

Spices Concentration % ) Characteristic Peppermint 0.5 Peppermint excellent 1.0 Peppermint Strong Natural vanilla flavor 0.5 0.5 to 2.0% of vanilla flavor is extremely low due to onion's strong flavor
You can feel vanilla in the 3.0% addition 1.0 1.5 2.0 3.0 Natural red ginseng flavor 0.5 Harmonious and good combination of red ginseng and onion flavor when 1% is added 1.0 2.0 Ginseng Herb 0.5 Good ginseng herb flavor when added 1% 1.0 2.0 Red ginseng herb flavor 0.5 Good red ginseng herb flavor when added more than 1% 1.0 2.0

Claims (1)

Screening the chestnut, washing and steaming after steaming;
Evenly shaping the appearance of the chestnut after peeling;
Further steaming the shaped chestnut at 95 ° C. for 10 minutes;
Immersing in a primary sugar mixture mixed with 45-49 wt% of onion extract and 51-55 wt% of sugar, and then immersing at 65-75 ° C. for 7-10 hours;
Immersing in a secondary sugar solution mixed with onion extract 30-40% by weight and sugar 60-70% by weight, followed by agitation for 7-9 hours at 60-70 ° C .;
Onion extract was immersed in a tertiary sugar mixture containing 21.5-30.0% by weight of sugar, 68-78% by weight of sugar, 0.1-0.5% by weight of water-soluble ion calcium, and 0.4-1.5% by weight of perfume, at 13-17 hours at 60-70 ° C. Sinking;
Chocolate or cocoa powder and water were dissolved at a weight ratio of 9: 1 at 60-70 ° C., and then 0.5% by weight of mint, 2% by weight of vanilla, 2% by weight of red ginseng herb, 2% by weight of red ginseng herb and Repeating the process of immersing and withdrawing the balm chestnut in the chocolate coating composition to which any one of ginseng herb flavor 2% by weight; And
Method of producing a chocolate-coated chestnut processed food comprising a step of cooling the coating at 2-5 ℃ for at least 1 hour to harden the coating.

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