KR102311899B1 - Processed chestnut manufacturing method using sugar-free solution - Google Patents

Abstract

The present invention relates to a method for manufacturing processed chestnuts by immersing steamed chestnuts in sugar solution and provides a method for manufacturing processed chestnuts, wherein the sugar solution comprises at least one selected from a group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup, and treatment for improving the taste thereof is further added thereto using an apple, banana, L-theanine, brown rice, corn and the like. As described above, the method for manufacturing processed chestnuts according to the present invention does not use sugar in the manufacture of the sugar solution, and thus can solve the problem of using sugar, and can provide processed chestnuts with significantly improved consumer satisfaction compared to when sugar is used.

Description

Processed chestnut manufacturing method using sugar-free solution

The present invention relates to a method for manufacturing processed chestnuts in which the problems associated with the use of sugar are resolved.

Chestnut is a fruit of the chestnut tree of the Beech family. It has a long cultivation history, and 13 species are distributed in temperate regions such as Asia, Europe, North America, and North Africa. Korean chestnut, which has the second largest production volume in the world, is a representative forest product and is suitable for the climate of Korea.

The components of chestnuts have a higher starch content and lower moisture content than general fruits, and contain five major nutrients such as protein, lipid, vitamins, and minerals. In general, the nutrient content of peeled chestnuts consists of 26-34% starch, 2.5-3.8% protein, 0.9-1.3% ash, 0.8-1.1% fiber, 0.4-0.8% crude fat, and 61-65% moisture. Chestnuts are not only good for taste, but also good for people who are weak and poor in nutrition, because they strengthen muscles and bones, so it is beneficial for children or those with weak lower body. , is widely used as a food ingredient in oriental medicine because it is effective in recovering from fatigue and preventing colds.

Chestnuts are mainly eaten raw, boiled or roasted, and when dried to a moisture content of about 13%, the sugar content increases. Marrons glaces, a European chestnut snack, is famous.

Sugar is mainly used in the above-mentioned sugar solution for manufacturing processed chestnuts. For example, in Patent Application No. 10-2016-0028869, "Method for manufacturing processed chestnut food and processed chestnut food" and pretreatment by adding refined salt and heating at 150 to 170° C. for 80 to 100 minutes; adding sugar and a solvent to the pre-treated chestnut flesh and dropping it in a vacuum at 110 to 130° C. for 80 to 100 minutes; and removing moisture from the pulp of the sugared chestnut, wherein the pretreatment step is in a ratio of 45-60% by weight of chestnut pulp, 39.9-54.7% by weight of solvent, and 0.1-0.3% by weight of salt, and the sugar The step is in a ratio of 40 to 60% by weight of the pre-treated chestnut pulp, 20 to 30% by weight sugar, and 20 to 30% by weight of the solvent, and the sugared chestnut pulp has a sugar content of 50 to 60brix, and is used in the pretreatment step. The solvent used is a method for producing chestnut processed food, characterized in that it is a hot water extract obtained by adding 20 to 30 times by weight of water to the chestnut endothelium, chestnut bark and chestnut leaves, and heating it at 80 to 100° C. for 60 to 180 minutes. are providing

As described above, the use of sugar in the preparation of sugar solution causes metabolic diseases, that is, diabetes, obesity, and hyperlipidemia, and in order to activate the consumption of processed chestnuts, it is urgent to manufacture processed chestnuts using a new type of sugar solution.

1. Patent Application No. 10-2016-0028869 "Method for manufacturing chestnut processed food and chestnut processed food" 2. Republic of Korea Patent Publication No. 10-2006-0032233 "Apparatus and method for manufacturing dandelion balm using peeled balm"

Therefore, the problem to be solved by the present invention is to provide a method for manufacturing processed chestnuts with higher customer satisfaction than conventional processed chestnuts using a sugar solution without using sugar.

In order to achieve the above technical problem, the present invention

A method for producing processed chestnuts in which steamed chestnuts are immersed in a sugar solution, wherein the sugar solution comprises at least one selected from the group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup to provide.

In the method for preparing processed chestnuts according to the present invention, the sugar solution may further include any one pulverized product selected from the group consisting of apples, bananas, and mixtures thereof.

In the method for preparing processed chestnuts according to the present invention, the sugar solution may further include L-theanine.

In the method for preparing processed chestnuts according to the present invention, the sugar solution is preferably prepared from roasted corn tea, corn silk tea or brown rice tea.

In the method for producing processed chestnuts according to the present invention, it is preferable to put the chestnuts in a paste made by folding roasted brown rice or roasted corn powder in water before sugar soaking, and use the chestnuts after aging for 24 to 48 hours. It can be carried out before or after steaming.

Processed chestnut manufacturing method according to the present invention may further include the step of coating the outermost surface of the chestnut with dry yulpi powder after immersion in sugar solution, and the dried yulpi powder is dried after aging raw yulpi in salted shrimp. Or it may be dried after aging in any one or more selected from the group consisting of gelatin, sodium caseinate and whey powder.

Processed chestnut manufacturing method according to the present invention can provide processed chestnuts with significantly improved consumer satisfaction than when sugar is used, while the problem of using sugar can be solved because sugar is not used in the production of sugar solution.

Hereinafter, specific contents for carrying out the present invention will be described in detail.

The present invention basically relates to processed chestnuts prepared by immersing chestnuts in sugar solution after steaming them. It can be used without limitation, all of which belong to the present invention.

For example, as disclosed in Korean Patent Laid-Open No. 10-2006-0032233 "Apparatus and method for manufacturing dandelion balm using peeling balm," a peeling step of peeling the inner and outer skins of chestnuts to make a peeling balm; steaming the peeled chestnut by continuously heating the peeled chestnut using a heat source; rapidly cooling the steamed chestnuts to a predetermined temperature or less in the steaming step; a frozen chestnut steaming step of thawing and steaming the chestnuts frozen in the cooling step at a predetermined temperature; And there may be mentioned a method for producing dangchim balm using peeled chestnuts, which includes a dangchim step of storing the steamed chestnuts steamed in the above step in a dangchim tank of various sugar levels and drying them sequentially.

However, the present invention is characterized in that it is prepared by using at least one selected from the group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup, unlike the prior art in which sugar was used to prepare the sugar solution for sucrose. .

The stevioside is a natural sweetener extracted from Stevia rebaudiana, a plant in the Asteraceae family, and the stevia leaf contains about 6-7% of the weight of stevioside, has a sugar content of about 300 times that of sugar, has a good aftertaste, has no bitterness, and has no calories. It is low as 1/90 of sugar.

As a material frequently used as a natural sugar in the Asian region, it has a glycemic index of only 35, contains abundant essential minerals that are good for health, and contains abundant vitamin C.

The yacon syrup has a low glycemic index and is a natural sweetener attracting attention because it contains abundant essential minerals and nutrients. This syrup does not raise blood sugar levels and does not affect metabolism either. In addition, it is low in calories, so unlike sugar, it promotes weight loss and normalizes intestinal motility.

The origin of the agave syrup is Central America, and it is the most popular of those used instead of refined sugar. The glycemic index is only 30, about half of that of sugar, and because agave syrup is digested slowly, blood sugar levels are not controlled or suddenly when you eat agave syrup. It is 25% sweeter than sugar without causing blood sugar spikes.

The use of any one or more selected from the group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup as described above can solve the problem of using sugar, but it is a problem that does not satisfy the taste for consumers who are accustomed to the taste of sugar. there is

In contrast, in the present invention, as a result of various tests and studies on adding fruit juice to sugar solution to satisfy consumer preference, any one pulverized product selected from the group consisting of apples, bananas, and mixtures thereof may be further included in the sugar solution. .

The production of any one of the pulverized products selected from the group consisting of the banana and mixtures thereof may be pulverized using a general pulverizer, and there is no particular technical limitation, and it means using both the fruit juice and the pulp produced when pulverized.

In addition, when the desired brix of the sugar solution is adjusted, 90% of the brix is at least one selected from the group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup, and about 10% of the brix is this ground product. It is preferable to use it in a way to match the brix by adding .

For example, if the sugar solution is adjusted with 60 Brix, 54 Brix is at least one selected from the group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup, and 6 Brix is selected from the group consisting of apples, bananas, and mixtures thereof. It is to adjust by adding any one of the pulverized products.

The sugar solution as described above is basically prepared by dissolving sugar in water as a base, and when the sugar permeates into chestnuts or is coated on the surface of chestnuts, ingredients that can permeate and double the taste of chestnuts are added. Paying attention to the fact that, when added to the sugar solution, the customer satisfaction of the processed chestnut can be increased, the present invention provides an embodiment in which L-theanine is further included in the sugar solution.

The L-theanine is a component with the highest content among amino acid components in green tea, and the L-theanine imparts sweetness and umami to green tea. As a result of the inventor's experiment, the use of L-theanine is It has the characteristic of further improving the customer satisfaction of processed chestnuts by doubling the taste.

In addition, in the present invention, corn tea, corn silk tea or brown rice tea can be used instead of water as a base for preparing a sugar solution in order to further double the savory taste of chestnuts to further improve the customer satisfaction of processed chestnuts, and their manufacturing method is As long as it is widely known in the technical field to which the present invention pertains, there is no particular limitation.

As part of doubling the delicious taste of chestnuts as described above, in the present invention, the chestnuts can be put into a paste made by folding roasted brown rice or roasted corn powder in water and aged for 24 to 48 hours, which is the steaming of chestnuts. It can be carried out before or after steaming.

The method for producing roasted brown rice or roasted corn, and the method for preparing them into powder, can be used without particular limitation as long as they are known in the art to which the present invention pertains. It can be adjusted so that it sticks, and it is preferable to keep the temperature during steaming at a low temperature to preserve the night.

In addition, the present invention further comprises the step of coating the outermost surface of chestnuts using yulpi dry powder before the sugar solution on the surface is completely hardened after completing sugar extraction. Yulpi can be used in an optimal way.

The dry yulpi powder is prepared using fresh yulpi removed with chestnuts before steaming, and the drying method can be used without any limitation among various methods such as sun drying, heat drying, and hot air drying, and the powder manufacturing method also belongs to the present invention. Any method widely known in the technical field may be used without particular limitation.

In addition, the method of coating the dry Yulpi powder on the surface is to put the dried Yulpi powder in a tray before the viscous sugar solution hardens and apply the dried Yulpi powder to the surface while rolling the chestnut, or to apply the whole chestnut using a spray. It can be done by a method such as coating with, that is, if it is a method of applying the dry yulpi powder evenly on the surface of chestnuts, it can be used without any particular limitation.

As described above, the yulpi-coated dangchim balm of the present invention can eat yulpi as it is, so the use of the antioxidant component of yulpi in the body is remarkably better than when using yulpi extract, thereby solving the problem of sugar intake due to sugar intake. In addition, there is an advantage that can provide a light taste with reduced sweetness that cannot be felt in conventional processed chestnuts to consumers who do not like sweet taste.

As described above, the yulpi-coated danchim balm according to the present invention has excellent utilization of yulpi and has a feature that it can provide a light taste. For the present invention

First, how to ripen in salted shrimp,

Second, the aging method of aging in any one or more selected from the group consisting of gelatin, sodium caseinate and whey powder is carried out.

The method of aging in salted shrimp is to ripen raw yulpi in salted shrimp in which various lactic acid bacteria and yeast are alive. and then a method of aging by maintaining for 10 to 20 hours while maintaining 40 to 60°C.

In the present invention, salted shrimp was selected from among the various salted salted salted shrimp because, as a result of testing using various salted salted shrimp, the astringent removal effect was excellent. It is preferable to use it after removing the salty taste by immersing it.

The method of aging with any one or more selected from the group consisting of gelatin, sodium caseinate, and whey powder is to put raw yeast in an aqueous solution containing any one or more selected from the group consisting of gelatin, sodium caseinate and whey powder, The aging method is not particularly limited, but for example, an aqueous solution containing 10 to 30% by weight of any one or more selected from the group consisting of gelatin, sodium caseinate, and whey powder is prepared, and then Yulpi is added to the aqueous solution and 10 to 20 at room temperature. Aging method of maintaining for hours or aging method of maintaining at 60 to 80 ℃ for 2 to 4 hours may be mentioned.

Hereinafter, the present invention will be described in detail through Examples and Test Examples, and the following Examples should not be construed as elements limiting the protection scope of the present invention.

< Example : according to the present invention fictitious chestnut Manufacturing>

Example One

Processed chestnuts according to the present invention were prepared by immersing the peeled chestnuts in a sugar solution prepared by dissolving stevioside in purified water to obtain 65 Brix.

Example 2

Same as Example 1, except that coconut sugar was used instead of stevioside.

Example 3

Same as Example 1, except that yacon syrup was used instead of stevioside.

Example 4

Same as Example 1, except that agave syrup was used instead of stevioside.

Example 5

It is the same as in Example 1, except that 3 parts by weight of L-theanine was dissolved with respect to 100 parts by weight of purified water.

Example 6

Same as Example 1, except that brown rice tea is used instead of purified water, and brown rice tea is prepared by adding 10 parts by weight of brown rice to 100 parts by weight of purified water.

Example 7

Same as Example 6, except that corn tea was used instead of brown rice tea.

Example 8

Same as Example 6, except that corn silk tea was used instead of brown rice tea.

Example 9

It is the same as in Example 1, except that the peeled chestnuts are mixed with water and roasted corn powder in a volume ratio of 1:1, and the paste is aged for 30 hours and then steamed and dried.

Example 10

It is the same as in Example 1, except that it is aged for 30 hours in a paste in which peeled chestnuts are mixed with water and roasted brown rice powder in a volume ratio of 1:1, and then steamed and dried.

Example 11

Same as in Example 2, except that 3 parts by weight of L-theanine was dissolved with respect to 100 parts by weight of purified water.

Example 12

Same as Example 2, except that brown rice tea was used instead of purified water, and brown rice tea was prepared by adding 10 parts by weight of brown rice to 100 parts by weight of purified water.

Example 13

The same as in Example 12, except that corn tea was used instead of brown rice tea.

Example 14

It is the same as in Example 12, except that corn silk tea was used instead of brown rice tea.

Example 15

It is the same as in Example 2, except that the peeled chestnuts are mixed with water and roasted corn powder in a volume ratio of 1:1, and the paste is aged for 30 hours and then steamed and dried.

Example 16

It is the same as in Example 2, except that it is steamed and dried after aging for 30 hours in a paste in which peeled chestnuts are mixed with water and roasted brown rice powder in a volume ratio of 1:1.

Example 17

Same as Example 3, except that 3 parts by weight of L-theanine was dissolved with respect to 100 parts by weight of purified water.

Example 18

Same as Example 3, except that brown rice tea is used instead of purified water, and brown rice tea is prepared by adding 10 parts by weight of brown rice to 100 parts by weight of purified water.

Example 19

Same as Example 18, except that corn tea was used instead of brown rice tea.

Example 20

Same as Example 18, except that corn silk tea was used instead of brown rice tea.

Example 21

The same as in Example 3, except that the peeled chestnuts were aged for 30 hours in a paste mixed with water and roasted corn powder in a volume ratio of 1:1, and then steamed and dried.

Example 22

It is the same as in Example 3, except that the peeled chestnuts were aged for 30 hours in a paste mixed with water and roasted brown rice powder in a volume ratio of 1:1, and then steamed and dried.

Example 23

Same as in Example 4, except that 3 parts by weight of L-theanine was dissolved with respect to 100 parts by weight of purified water.

Example 24

Same as Example 4, except that brown rice tea was used instead of purified water, and brown rice tea was prepared by adding 10 parts by weight of brown rice to 100 parts by weight of purified water.

Example 25

Same as Example 24, except that corn tea was used instead of brown rice tea.

Example 26

Same as Example 24, except that corn silk tea was used instead of brown rice tea.

Example 27

The same as in Example 4, except that the peeled chestnuts were aged for 30 hours in a paste mixed with water and roasted corn powder in a volume ratio of 1:1, and then steamed and dried.

Example 28

It is the same as in Example 4, except that it is aged for 30 hours in a paste in which peeled chestnuts are mixed with water and roasted brown rice powder in a volume ratio of 1:1, and then steamed and dried.

Example 29

It is the same as in Example 1, except that 90% of 65 Brix is filled with stevioside, and 65 Brix is filled by adding more apple pulverized to sugar solution.

Example 30

It is the same as in Example 29, except that the crushed banana was used instead of the crushed apple.

Example 31

It is the same as in Example 1, except that after mixing the yulhui and the same volume of salted shrimp, the dried yulpi powder was prepared by immersing it in purified water for 12 hours and then immersing it in purified water for 12 hours while maintaining 40°C. there is a difference in

Example 32

It is the same as in Example 1, except that the yulpi is put in an aqueous solution dissolved to 15% by weight of gelatin and aged at 70° C. for 3 hours, and then dried yulhui powder is prepared.

Example 33

Same as Example 32, except that whey powder was used instead of gelatin.

comparative example One

Same as Example 1, except that sugar was used instead of stevioside.

comparative example 2

It is the same as in Comparative Example 1, except that the yulpi extract extracted by adding yulpi instead of purified water was used to prepare the sugar solution.

< test example : Sensory evaluation>

For Dangchimbang prepared as in the Examples and Comparative Examples, 10 adults between the ages of 21 and 25 and 20 adults and men and women over 30 years of age were evaluated for 5 The eggplant items were evaluated using a 5-point rating method, and the results are shown in Table 1.

The rating was divided into 5 points for the best, 3 points for average, and 1 point for very bad, so that the better the preference, the higher the score. In order not to affect the samples, the mouth was rinsed before evaluation of each sample, and after taking a break for 10 minutes, a sensory test was performed on the samples.

incense taste color texture Comprehensive symbol map Example 1 4.1 3.7 4.2 4.1 3.9 Example 2 4.1 3.8 4.2 4.1 4.0 Example 3 4.1 3.8 4.2 4.1 4.0 Example 4 4.1 3.8 4.1 4.1 4.0 Example 5 4.3 4.4 4.1 4.1 4.3 Example 6 4.3 4.4 4.2 4.1 4.3 7 in practice 4.3 4.3 4.2 4.2 4.3 Example 8 4.3 4.4 4.2 4.1 4.3 Example 9 4.4 4.8 4.2 4.2 4.6 Example 10 4.4 4.8 4.3 4.1 4.6 Example 11 4.3 4.4 4.2 4.2 4.3 Example 12 4.3 4.5 4.2 4.2 4.4 Example 13 4.3 4.4 4.1 4.2 4.3 Example 14 4.3 4.4 4.2 4.2 4.3 Example 15 4.5 4.8 4.2 4.2 4.7 Example 16 4.6 4.8 4.2 4.2 4.7 Example 17 4.3 4.4 4.2 4.2 4.3 Example 18 4.3 4.4 4.2 4.2 4.3 Example 19 4.4 4.4 4.2 4.2 4.3 Example 20 4.3 4.4 4.2 4.2 4.3 Example 21 4.5 4.8 4.2 4.2 4.7 Example 22 4.5 4.8 4.2 4.2 4.7 Example 23 4.3 4.5 4.2 4.2 4.3 Example 24 4.3 4.4 4.2 4.2 4.3 Example 25 4.3 4.4 4.2 4.2 4.3 Example 26 4.4 4.4 4.2 4.2 4.4 Example 27 4.6 4.8 4.2 4.2 4.7 Example 28 4.5 4.8 4.2 4.2 4.7 Example 29 4.3 4.4 4.2 4.2 4.3 Example 30 4.6 4.8 4.2 4.2 4.7 Example 31 4.4 4.7 4.0 4.2 4.5 Example 32 4.4 4.7 4.0 4.2 4.5 Example 33 4.4 4.7 4.0 4.2 4.5 Comparative Example 1 4.0 4.2 4.2 4.1 4.1 Comparative Example 2 4.1 4.1 4.2 4.1 4.1

Referring to Table 1 above, although there is no difference between Examples and Comparative Examples in color and texture as a whole, in Examples 1 to 4 in which stevioside, coconut sugar, yacon syrup and agave syrup were used instead of sugar, sugar was used in Comparative Examples It was confirmed that the score decreased slightly in taste than 1 and 2, but it was not a big difference, and Examples 4 to 30 in which various attempts were made to improve the taste by supplementing this showed improvement in taste. Incidentally, it showed improved results from processed chestnut to fragrance.

In particular, it was confirmed that the example using the banana pulverized material, the roasted brown rice paste and the roasted corn paste showed a remarkable improvement in flavor and taste in the example using the aged chestnuts.

In addition, in Examples 31 to 33 coated with yulpi powder, it was confirmed that processed chestnuts can be manufactured to improve customer satisfaction by suppressing sweetness.

As described above, the method for manufacturing processed chestnuts according to the present invention can provide processed chestnuts with significantly improved consumer satisfaction than when sugar is used, while the problem of using sugar can be solved because sugar is not used in the production of sugar solution. .

Claims (9)

In the method for producing processed chestnuts by immersing the steamed chestnuts in a sugar solution,
Before soaking the steamed chestnuts, roasted brown rice or roasted corn powder is put in a paste made by folding water and aged for 24 to 48 hours,
The sugar solution is added to roasted corn tea, corn silk tea or brown rice tea.
Consists of including any one or more selected from the group consisting of stevioside, coconut sugar, yacon syrup, and agave syrup,
Processed chestnut manufacturing method, characterized in that the yulpi dry powder is coated on the outermost surface of the chestnut.
The method according to claim 1, wherein the sugar solution further comprises a pulverized product selected from the group consisting of apples, bananas, and mixtures thereof.
The method according to claim 1 or 2, wherein the sugar solution further comprises L-theanine.
The method according to claim 1, wherein the dried yulpi powder is dried after ripening raw yulpi in salted shrimp.
The method according to claim 1, wherein the dried yulpi powder is dried after aging the raw yulpi in at least one selected from the group consisting of gelatin, sodium caseinate and whey powder. delete delete delete delete