KR102617974B1 - A bubble coating tanghulu making process - Google Patents
A bubble coating tanghulu making process Download PDFInfo
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- KR102617974B1 KR102617974B1 KR1020230065064A KR20230065064A KR102617974B1 KR 102617974 B1 KR102617974 B1 KR 102617974B1 KR 1020230065064 A KR1020230065064 A KR 1020230065064A KR 20230065064 A KR20230065064 A KR 20230065064A KR 102617974 B1 KR102617974 B1 KR 102617974B1
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- syrup
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- tanghulu
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
Abstract
본 발명은 시럽 두께가 얇고 이에 붙지않는 탕후루 제조방법으로, 설탕 180중량부, 물 100중량부 및 한천분말 0.1 내지 0.5중량부를 혼합한 조성물을 교반없이 센불로 가열함으로써 시럽 상부에 버블층이 소정높이 형성되게 코팅 시럽을 제조하고; 상기 소정높이의 버블층 상층부 표면에 꼬치에 끼운 식재료 표면을 접촉한 채 빠르게 회전시켜 시럽을 1차 코팅하고; 상기 1차 코팅 꼬치를 용기 내측에 지지한채 빠르게 회전시켜 시럽을 털어내 2차 코팅하는 것을 특징으로 하는 기술이다.The present invention is a method of manufacturing Tanghulu in which the syrup is thin and does not stick to it. A bubble layer is formed on the top of the syrup by heating a composition of 180 parts by weight of sugar, 100 parts by weight of water, and 0.1 to 0.5 parts by weight of agar powder over high heat without stirring. Preparing the coating syrup to form a high; The syrup is first coated on the upper surface of the bubble layer at a predetermined height by quickly rotating the surface of the food ingredient on the skewer while in contact with it; This technology is characterized by quickly rotating the first coating skewer while supporting it inside the container to shake off the syrup and apply a second coating.
Description
본 발명은 시럽 두께가 얇고 이에 붙지않는 탕후루 제조방법으로, 설탕 180중량부, 물 100중량부 및 한천분말 0.1 내지 0.5중량부를 혼합한 조성물을 교반없이 센불로 가열함으로써 시럽 상부에 버블층이 소정높이 형성되게 코팅 시럽을 제조하고; 상기 소정높이의 버블층 상층부 표면에 꼬치에 끼운 식재료 표면을 접촉한 채 빠르게 회전시켜 시럽을 1차 코팅하고; 상기 1차 코팅 꼬치를 용기 내측에 지지한채 빠르게 회전시켜 시럽을 털어내 2차 코팅하는 것을 특징으로 하는 기술이다.The present invention is a method of manufacturing Tanghulu in which the syrup is thin and does not stick to it. A bubble layer is formed on the top of the syrup by heating a composition of 180 parts by weight of sugar, 100 parts by weight of water, and 0.1 to 0.5 parts by weight of agar powder over high heat without stirring. Preparing the coating syrup to form a high; The syrup is first coated on the upper surface of the bubble layer at a predetermined height by quickly rotating the surface of the food ingredient on the skewer while in contact with it; This technology is characterized by quickly rotating the first coating skewer while supporting it inside the container to shake off the syrup and apply a second coating.
중국의 오대십국시대로 알려지는 탕후루의 기원은 요나라를 세운 거란족이 과일보존을 위해 녹인 설탕물을 발라 얼리는 방법으로 굳혀서 애용하였다 하며, 일화로서 송나라 광종때 황제가 가장 사랑한 왕비가 아플 때 산사나무 열매를 이용해 완쾌되자 물엿입힌 산사나무열매를 중국황실 간식으로 했다는 것이 알려진다.The origin of Tanghulu, known as China's Five Dynasties and Ten Kingdoms, is said to have been used by the Khitan people, who founded the Liao Dynasty, to preserve fruits by hardening them by applying melted sugar water and freezing them. As an anecdote states, during the reign of Gwangjong of the Song Dynasty, when the emperor's favorite queen was sick, he went to a mountain temple. It is known that after recovering completely using tree fruit, hawthorn fruit coated in starch syrup was used as a snack for the Chinese imperial family.
그런데 탕후루는 서양의 ‘캔디 애플’과 유사하고 한국 전통식품 정과와 유사하다 하지만, 경화된 시럽을 씹을 때 나는 바삭소리로 인해 최근 연예인등의 유투브를 중심으로 탕후루ASMR(자율감각 쾌락반응)이 크게 유행한바 있다. However, Tanghulu is similar to the Western 'candy apple' and similar to the Korean traditional food Jeonggwa, but due to the crunching sound made when chewing the hardened syrup, Tanghulu ASMR (autonomous sensory pleasure response) has recently been popularized on YouTube by celebrities. This has become very popular.
설탕을 시럽화하여 과일코팅하는 전통적 탕후루레시피는 널리 알려져 있는데, 즉 백설탕과 물을 2:1 비율로 혼합후 젓지않고 가열하여 시럽이 걸쭉해지는 상태에서 숟가락으로 떠 과일위에 부어주고 굳을때까지 종이위 또는 수직거치대에 꽂아 경화시키는 것으로 알려지나, 걸쭉함이란 너무 모호한 기준때문에 대개는 실패로 끝나는 경우가 많았다. The traditional Tanghuru recipe, which involves turning sugar into syrup and coating the fruit, is widely known. That is, mixing white sugar and water in a 2:1 ratio and heating it without stirring. When the syrup thickens, pour it over the fruit with a spoon and cover it with paper until it hardens. It is known that it is hardened by placing it on an upper or vertical stand, but because the thickness standard is too vague, it often ends in failure.
유투브를 통해 국내외에 널리 알려진 소위 ‘절대 실패없이 만드는 탕후루 제조방법’이라는 기술도 백설탕과 물 혼합비는 약 2:1정도이고 종래 레시피와 달리 가열하여 시럽 전체가 노랗게 갈변한 시럽을 만들어 불을 끈상태로 생과일 꼬치를 담궈 천천히 돌리며 묻히거나 시럽을 숟가락으로 떠 생과일에 부어주는 방식을 사용하였고 입안에 달라붙지 않는 끈적임을 없애려면 반드시 자연상태에서 서늘하게 건조해야 하고 냉장고에 넣으면 시럽이 끈적하게 굳어버린다며 피하도록 권하고 있다.The so-called 'Tanghulu manufacturing method that never fails', which is widely known at home and abroad through YouTube, also has a mixing ratio of white sugar and water of about 2:1, and unlike conventional recipes, it is heated to create a syrup in which the entire syrup turns yellow and turned off the heat. The method was used by dipping a skewer of raw fruit into the fresh fruit and slowly rotating it, or pouring the syrup onto the fresh fruit with a spoon. To remove the stickiness that does not stick in the mouth, it must be dried in a cool natural state. If placed in the refrigerator, the syrup hardens into a sticky substance. It is recommended to avoid it.
그런데 갈변 시럽으로 코팅하는 경우 필연적으로 달고나맛(설탕의 탄맛 또는 쓴맛)이 발생하며, 이는 소비자불만 요인이긴 하나 해결책이 알려진바 없었다. However, when coated with browning syrup, a dalgona taste (burnt or bitter taste of sugar) inevitably occurs, and although this is a cause of consumer dissatisfaction, there is no known solution.
최근 젊은층을 대상으로 탕후루 상품시장이 급속히 커지자 국내 한 식품회사는 가정에서 간단히 가열하여 시럽을 만드는 소위 탕후루전용 즉 ‘후루츠캔디전용 쿠킹시럽’을 판매하였다. 제품 성분으로 설탕, 정제수, 올리고당, 물엿, 이소말트 및 비트레드 색소를 첨가한 것이고, 유투브공개 사용법에 따르면 액상체인 제품을 가열하면 붉은색 비트레드색소가 사라지고 시럽 색깔이 갈변하는데 이때 코팅하도록 안내하고 있으나 갈변 과정을 동일하게 거치는 점으로부터 이또한 달고나의 설탕 탄맛이 발생할 것으로 추정된다. Recently, as the market for Tanghulu products targeting young people has grown rapidly, a domestic food company has sold so-called Tanghulu-only, or ‘fruit candy cooking syrup,’ that allows you to make syrup by simply heating it at home. The product ingredients include sugar, purified water, oligosaccharides, starch syrup, isomalt, and beet red coloring. According to the directions posted on YouTube, when the liquid product is heated, the red beet red coloring disappears and the color of the syrup turns brown. At this time, it is instructed to coat it. However, since it goes through the same browning process, it is assumed that Dalgona will also have a burnt sugar taste.
한편 ‘후루츠캔디전용 쿠킹시럽’ 시판회사가 특허출원하여 등록한 등록특허제10-2333400호를 살펴보면 “탕후루전용 요리당 및 제조방법”은 설탕, 정제수, 이온물엿 및 쌀조청 올리고당을 포함하는 원료를 가열교반탱크에 투입하는 단계, 투입된 원료를 90 내지 110℃로 가열한 후 가열이 없는 상태에서 1 내지 10시간동안 교반하여 탕후루 전용 요리당을 얻는 단계, 및 상기 탕후루 전용 요리당을 밀봉 포장하여 제품 출하하는 단계를 포함한 탕후루전용 요리당제조방법을 개시하며, 또 다른 이회사의 등록특허인 제10-2502079호는 캔디코팅 전용시럽 “과일코팅액 및 제조방법”을 개시하며 설탕, 정제수, 이온물엿 및 쌀조청과 올리고당 혼합물을 포함하는 요리당 원료를 가열교반탱크에 주입하고, 투입 원료를 90 내지 110℃로 가열후 가열이 없는 상태에서 1 내지 10시간 교반하여 요리당을 제조하는 요리당 제조단계(S100) 및 상기 가열교반탱크에 이소말트 및 트레할로스를 투입하고, 요리당을 40 내지 60℃에서 가열하여 혼합함으로써 제1 과일코팅액을 제조하는 제1과일코팅액 제조단계(S200)를 포함하며, 더하여 비트색소를 투입하는 제2과일코팅액 제조단계(S300)를 포함하는 탕후루용 과일코팅액 제조방법을 공지하며 특별히 트레할로스의 기능으로 세포막 보호, 수분증발 방지, 세포표면 유리막이 형성된다고 주장하였다. Meanwhile, looking at Registered Patent No. 10-2333400, filed and registered by a company selling ‘cooking syrup exclusively for fruit candy’, “Cooking syrup exclusively for Tanghulu and manufacturing method” refers to heating raw materials including sugar, purified water, ionic starch syrup, and rice syrup oligosaccharides. Inserting the raw materials into a stirring tank, heating the input raw materials to 90 to 110°C and stirring them for 1 to 10 hours without heating to obtain Tanghulu-exclusive cooking sugar, and sealing packaging the Tanghulu-exclusive cooking sugar to ship the product. It discloses a manufacturing method for cooking sugar exclusively for Tanghulu, including the steps of A cooking sugar production step (S100) in which cooking sugar raw materials including a mixture of grain syrup and oligosaccharides are injected into a heating and stirring tank, heating the input raw materials to 90 to 110° C. and then stirring for 1 to 10 hours without heating to produce cooked sugar, and the above. A first fruit coating liquid manufacturing step (S200) of preparing a first fruit coating liquid by adding isomalt and trehalose to a heating and stirring tank, heating and mixing cooking sugar at 40 to 60 ° C., and adding beet coloring. 2. A method for manufacturing a fruit coating solution for Tanghulu, including the fruit coating solution manufacturing step (S300), was announced and claimed that trehalose specifically protects cell membranes, prevents moisture evaporation, and forms a glass film on the cell surface.
그러나 이들 두 개의 등록특허 기술은 모두 110℃를 상한으로 가열하되 가열이 없는 상태에서 1시간 내지 10시간 교반하여 전용요리당을 제조하는 것으로 탕후루 제조관련 생산성, 생과일 코팅시의 문제, 시럽이 코팅되는 정도 등에 관한 언급이 없었다.However, both of these two registered patent technologies produce special cooking sugar by heating to the upper limit of 110℃ and stirring for 1 to 10 hours without heating, which is related to productivity related to Tanghulu manufacturing, problems in coating fresh fruit, and syrup coating. There was no mention of extent, etc.
최근 출원공개된 공개특허제10-2020-0130898호 또한 딸기탕후루 제조방법을 개시하는데, 딸기를 씻어 15~17분 상온 건조, 물기 제거하여 준비하고, 설탕 100중량부, 물엿 72~77중량부, 아이소말트 0.8~1.2중량부를 넣고 가스불 온도 850~1300℃에서 9~10분, 연속해서 650~720℃에서 9~10분, 연속해서 350~400℃에서 9~10분 끓여 시럽을 준비하고, 가스불 온도를 85~110℃로 조정후 2~3분후 완성된 시럽에 딸기를 넣고 돌리며 표면에 3~4회 발라 종이위에 10~12분 상온 건조하는 기술을 공개하였으나, 이는 출원당시 널리공지된 탕후루레시피와 다를바없다 하여 거절 결정되었다.Recently published patent application No. 10-2020-0130898 also discloses a method for manufacturing strawberry soup, which is prepared by washing strawberries, drying them at room temperature for 15 to 17 minutes, and removing moisture, adding 100 parts by weight of sugar and 72 to 77 parts by weight of starch syrup. , Add 0.8 to 1.2 parts by weight of isomalt and boil at a gas flame temperature of 850 to 1,300°C for 9 to 10 minutes, continuously at 650 to 720°C for 9 to 10 minutes, and continuously at 350 to 400°C for 9 to 10 minutes to prepare syrup. , after adjusting the gas flame temperature to 85-110℃, 2-3 minutes later, add strawberries to the finished syrup, rotate, apply 3-4 times on the surface, and dry at room temperature on paper for 10-12 minutes. However, this was widely known at the time of application. It was rejected because it was no different from the Tanghuru recipe.
이외에도 탕후루코팅 시럽에 대해 시중에는 많은 레시피가 알려져 있는데, 대표적인 것으로 시럽을 찬물에 떨어뜨려 퍼지지않는것, 접시에 떨어뜨려 흐르지 않는 것 등 특정한 물성으로 판단하도록 할뿐이어서 실패하는 경우가 많았고, 인터넷블로그 등에서는 인터넷으로 주문해 배달받은 냉동탕후루의 경우 포장지 개봉시 설탕물이 쏟아졌다거나 설탕 범벅이 되어있다는 의견이 많았는데, 이는 유통과정에서 과즙유출, 시럽 융해가 반복되는 과정에서 발생하게 된다. In addition, there are many recipes known on the market for Tanghulu coating syrup, but most of them fail because they only judge based on specific physical properties, such as whether the syrup does not spread when dropped into cold water or does not flow when dropped on a plate. In blogs, etc., there were many opinions that in the case of frozen tanghuru ordered online and delivered, sugar water spilled out or was covered in sugar when the package was opened. This occurs when juice leakage and syrup melt are repeated during the distribution process.
또한 매장에서 시판중인 탕후루상품의 경우에도 과즙이 너무 빠르게 유출되어 끈적이기 때문에 탕후루는 사서 바로 먹어야한다는 불만이 많고, 모 연예인의 유투브 ASMR영상에서는 자작 탕후루의 끈적임으로 인해 취식과정에 임플란트한 어금니가 빠지는 불상사를 보여주기도 했다. In addition, in the case of Tanghulu products sold in stores, there are many complaints that the juice leaks out too quickly and is sticky, so Tanghulu must be eaten immediately after purchase. In a YouTube ASMR video of a celebrity, the Tanghulu was implanted during the eating process due to the stickiness of the homemade Tanghulu. He also showed the unfortunate event that his molars fell out.
또한 청소년층에 인기많은 탕후루 상품에 대하여 많은 학부모는 칼로리가 너무 높을 것을 걱정하는 말이 많고 성인 소비자의 경우에도 칼로리 섭취에 대한 부담감을 토로하고 있다.In addition, many parents are concerned that Tanghulu products, which are popular among teenagers, are too high in calories, and even adult consumers express feelings of burden about calorie intake.
국내 탕후루관련 상품은 최근 핫한 프랜차이즈사업 아이템으로 각광받기 시작함으로써 우후죽순처럼 많은 프랜차이즈가 발생하며 가맹본부가 최근 2~3년 사이에 크게 증가했는데, 본 발명자가 운영하는 주식회사 달콤나라앨리스는 지금까지 ‘왕가탕후루’의 상품은 사용후기를 보더라도 소비자 평가가 가장 좋은 것으로 확인되는데 이는 끈적임이 적고 시럽두께가 얇은 고품질상품을 제공하기 때문이다. Domestic Tanghulu-related products have recently begun to receive attention as a hot franchise business item, resulting in a mushrooming number of franchises and the number of franchisees has increased significantly over the past two to three years. Dalkomnara Alice Co., Ltd., run by the present inventor, has so far 'Wangatanghulu' products are confirmed to have the best consumer reviews based on user reviews, as they provide high-quality products with less stickiness and thinner syrup.
한편 한천(寒天)은 우뭇가사리 등을 돌결탈수하거나 압착탈수하여 건조시킨 식품으로 지금까지 많은 식품분야에서 다양하게 응용되어 왔으나 탕후루에 이를 이용하고자 한 시도는 없었던 것으로 추정된다. 한천은 응고력이 세고, 응고한 것은 비교적 용융점이 높고 잘 부패하지 않게하는 특성이 있고, 물과의 친화성이 강하여 수분을 일정한 형태로 유지하는 능력이 크기 때문에 젤리나 잼 등 과자와 아이스크림, 양조시 찌꺼기 가라앉힘 등의 용도로 사용되어 왔다. Meanwhile, agar (寒天) is a food made by drying agar agar, etc. by stone-dehydrating or pressing-dehydrating. It has been used in various food fields so far, but it is believed that there has been no attempt to use it in Tanghulu. Agar has a strong coagulating power, and the solidified product has a relatively high melting point and has the property of preventing spoilage. It has a strong affinity for water, so it has a great ability to maintain moisture in a certain form, so it is used in confectionery such as jelly and jam, ice cream, and brewing. It has been used for purposes such as settling city waste.
또한 한천은 칼로리가 거의없는 식물성 소재로 소화가 잘 되지 않는 성질이 있고, 수분 15%, 단백질 2%, 회분 3.5%, 지방 0.5%이하이고 대부분은 다당류로 이루어지며, 다당류는 중성 다당류인 아가로스 70%, 산성다당류인 아가로펙틴 30%로 이루어져 있다. In addition, agar is a vegetable material with almost no calories and is difficult to digest. It contains less than 15% moisture, 2% protein, 3.5% ash, and less than 0.5% fat. Most of the agar is made of polysaccharides, and the polysaccharides are agarose, a neutral polysaccharide. It is composed of 70% and 30% of agaropectin, an acidic polysaccharide.
그러나 탕후루를 만드는 제조자입장에서 뜨거운 시럽의 표면까지 꼬치잡은 손을 이동시켜 작업해야 했기 때문에 안전문제는 항상 가장 큰 관심사였고 완성된 탕후루로부터 과즙이 유출되는 문제도 완벽하게 해결하지 못하는 어려움이 있었다. However, from the point of view of the Tanghulu manufacturer, safety issues were always the biggest concern because he had to move his hand holding the skewer to the surface of the hot syrup, and there was also the difficulty of completely solving the problem of juice leaking from the finished Tanghulu. .
본 발명은 탕후루 제조자가 안전하게 작업할 수 있는 개선된 탕후루 코팅기술을 제안하고자 한다.The present invention seeks to propose an improved Tanghulu coating technology that allows Tanghulu manufacturers to work safely.
또한 본 발명은 완성된 탕후루로부터 과즙유출이 획기적으로 감소하는 탕후루 제조기술을 제공하고자 한다. In addition, the present invention seeks to provide a Tanghulu manufacturing technology that dramatically reduces juice leakage from the finished Tanghulu.
본 발명은 끈적임이 없는 탕후루 제조방법을 제공하고자 한다. 이를 통해 씹을 때 이에 달라붙지 않으며 손에 잘 묻지 않는 고품질 탕후루를 제공하고자 한다. The present invention seeks to provide a method for manufacturing Tanghulu without stickiness. Through this, we aim to provide high-quality Tanghulu that does not stick to teeth when chewing and does not stick to hands.
또한 본 발명은 시럽두께가 얇은 탕후루 제조방법을 제공하고자 한다. 이를 통해 깨물 때 덜 딱딱하며 날카롭지 않고 더 아삭거리는 탕후루를 제공하고자 한다.In addition, the present invention seeks to provide a method for producing Tanghulu with a thin syrup thickness. Through this, we aim to provide tanghulu that is less hard, less sharp and more crunchy when bitten.
또한 본 발명은 단위당 칼로리가 적은 다이어트 탕후루를 제공하고자 한다.Additionally, the present invention seeks to provide diet Tanghulu with fewer calories per unit.
또한 본 발명은 과즙유출이 적어 구매후 오랫동안 안전하게 먹을수 있고, 매장에서 오래 보관할 수 있는 탕후루 제조방법을 제공하고자 한다. In addition, the present invention seeks to provide a method of manufacturing Tanghulu that can be safely eaten for a long time after purchase due to less juice leakage and can be stored for a long time in stores.
또한 본 발명은 갈변없는 시럽으로 코팅하여 설탕 탄맛이 없는 고품질 탕후루를 제공하고자 한다. In addition, the present invention seeks to provide high-quality Tanghulu without a burnt sugar taste by coating it with syrup that does not brown.
또한 본 발명은 원재료 생산비용이 절감된 탕후루 제조방법을 제공하고자 한다. 이를 통해 가맹점주의 이익을 최대로 확보하게 지원하고자 한다.In addition, the present invention seeks to provide a Tanghulu manufacturing method with reduced raw material production costs. Through this, we aim to help franchisees maximize their profits.
또한 본 발명은 작업속도가 개선된 탕후루 제조방법을 제공하고자 한다. 이를 통해 제조자의 작업효율성과 수익성을 개선하고자 한다.In addition, the present invention seeks to provide a Tanghulu manufacturing method with improved working speed. Through this, we aim to improve the work efficiency and profitability of manufacturers.
이러한 문제를 해결하기 위하여 본 발명은 물, 설탕, 한천 및 소포제를 포함한 혼합조성물을 반구형 용기에서 교반없이 가열하여 높이 2cm~10cm인 군집형태 버블층이 상부에 형성되며 전체온도가 145℃~163℃인 코팅용 시럽을 제조한 후; 꼬치에 끼운 식재료 표면을 상기 버블층 상층부 표면에 접촉시킨 채 꼬치를 회전하여 1차코팅하고, 연속하여 꼬치 말단 첨부를 반구형 용기 내측에 지지한채 다시 빠르게 꼬치를 회전시켜 묻어있던 시럽 일부를 털어내도록 2차 코팅하는 것을 특징으로 하며, 혼합조성물은 물100중량부, 설탕180중량부, 한천분말 0.1내지0.5중량부 및 소포제 0.1~0.5중량부로 이루어진 것을 특징으로 하는 버블코팅 탕후루 제조방법을 제공할 수 있다.In order to solve this problem, the present invention heats a mixed composition containing water, sugar, agar, and antifoaming agent in a hemispherical container without stirring, so that a cluster-shaped bubble layer with a height of 2 cm to 10 cm is formed at the top, and the overall temperature is 145 ° C to 163 ° C. After preparing the syrup for phosphorus coating; With the surface of the food on the skewer in contact with the upper surface of the bubble layer, rotate the skewer to apply the first coating, and then quickly rotate the skewer again while supporting the end of the skewer inside the hemispherical container to shake off some of the syrup. It is characterized by tea coating, and the mixed composition is composed of 100 parts by weight of water, 180 parts by weight of sugar, 0.1 to 0.5 parts by weight of agar powder, and 0.1 to 0.5 parts by weight of antifoaming agent. there is.
삭제delete
본 발명은 탕후루 제조자가 안전하게 작업할 수 있도록 버블층이 형성되는 시럽으로 코팅하는 기술을 제공한다.The present invention provides a technology for coating with syrup that forms a bubble layer so that Tanghulu makers can work safely.
또한 본 발명은 한천을 이용하여 탕후루 과즙유출을 획기적으로 개선한 탕후루 제조기술을 제공한다. Additionally, the present invention provides a Tanghulu manufacturing technology that dramatically improves Tanghulu juice outflow using agar.
본 발명은 한천을 이용하는 끈적임없는 탕후루 제조기술을 제공한다. 이를 통해 씹을 때 이에 달라붙지 않으며 손에 잘 묻지 않는 고품질 탕후루를 제공한다. The present invention provides a non-sticky Tanghulu manufacturing technology using agar. This provides high-quality Tanghulu that does not stick to teeth when chewing and does not stick to hands.
또한 본 발명은 시럽두께가 얇은 탕후루 제조방법을 제공한다. 이를 통해 깨물 때 덜 딱딱하며 날카롭지 않고 더 아삭거리는 탕후루를 제공한다. Additionally, the present invention provides a method for producing Tanghulu with a thin syrup thickness. This provides a tanghulu that is less hard and sharper when bitten, and more crunchy.
또한 본 발명은 단위당 칼로리가 적은 다이어트 탕후루를 제공한다. Additionally, the present invention provides diet Tanghulu with fewer calories per unit.
또한 본 발명은 한천을 시럽에 사용하여 더 광택있는 탕후루를 제공한다. Additionally, the present invention provides a more glossy Tanghulu by using agar in syrup.
또한 본 발명은 과즙유출이 적어 구매후 오랫동안 안전하게 먹을수 있고, 매장에서 오래 보관할 수 있는 탕후루 제조방법을 제공한다. In addition, the present invention provides a method of manufacturing Tanghulu that can be safely eaten for a long time after purchase due to less juice leakage and can be stored for a long time in stores.
또한 본 발명은 갈변없는 시럽으로 코팅하여 설탕 탄맛이 없는 고품질 탕후루를 제공한다. In addition, the present invention provides high-quality Tanghulu without the burnt sugar taste by coating it with syrup without browning.
또한 본 발명은 원재료 생산비용이 절감된 탕후루 제조방법을 제공한다. 이를 통해 가맹점주의 이익을 최대로 확보하게 지원한다. Additionally, the present invention provides a Tanghulu manufacturing method with reduced raw material production costs. Through this, we help franchisees maximize their profits.
또한 본 발명은 작업속도가 개선된 탕후루 제조방법을 제공한다. 이를 통해 제조자의 작업효율성과 수익성을 개선할 수 있다.Additionally, the present invention provides a Tanghulu manufacturing method with improved working speed. This can improve the manufacturer's work efficiency and profitability.
도 1은 본 발명의 전체 탕후루 제조과정을 도식화한 것이다.
도 2는 본 발명의 1, 2차 시럽코팅 처리방법을 도식화한 것이다.
도 3은 탕후루 구매시 고려하는 소비자 구매요인을 분석한 것이다.
도 4는 공지기술(A)과 본 발명(B)의 완성된 시럽색깔을 비교한 사진이다.
도 5는 발명자가 사용해온 완성된 시럽으로 개선전(A)과 개선후(B)를 비교한 것이다.
도 6은 본 발명의 완성 시럽으로 1차 코팅 및 2차 코팅처리하는 사진이다.
도 7은 코팅되는 시럽의 양을 중량기준(g)과 전체무게 중 시럽 무게의 비율(%)로 비교하였다.
도 8은 공지기술(A) 및 본 발명(B) 이용 탕후루 제조후 2시간경과 사진이다.
도 9은 공지기술(A) 및 본 발명(B) 이용 탕후루 제조후 5시간경과 사진이다.
도 10은 코팅되는 시럽의 양에 기반한 단위당 생산능력을 추정한 것이다.
도 11은 총4개 꼬치의 코팅소요 시간 즉 작업시간을 비교한 것이다. Figure 1 schematically illustrates the entire Tanghulu manufacturing process of the present invention.
Figure 2 is a schematic diagram of the first and second syrup coating processing methods of the present invention.
Figure 3 analyzes consumer purchase factors considered when purchasing Tanghulu.
Figure 4 is a photograph comparing the color of the completed syrup of the known technology (A) and the present invention (B).
Figure 5 compares the finished syrup used by the inventor before improvement (A) and after improvement (B).
Figure 6 is a photograph of the first and second coating treatments with the finished syrup of the present invention.
Figure 7 compares the amount of syrup coated by weight (g) and the ratio of syrup weight to total weight (%).
Figure 8 is a photograph 2 hours after manufacturing Tanghulu using the known technology (A) and the present invention (B).
Figure 9 is a photograph 5 hours after manufacturing Tanghulu using the known technology (A) and the present invention (B).
Figure 10 estimates production capacity per unit based on the amount of syrup to be coated.
Figure 11 compares the coating time, or working time, of a total of four skewers.
도 1은 본 발명의 전체적인 처리방법을 설명한 것으로서, 우선 식재료를 온도 1℃내지3℃ 저장고에 소정시간 보관한다(S1). 또 설탕180중량부, 물100중량부, 한천0.1중량부를 혼합한 조성물을 반구형 용기에 투입하여 고루 펼친 다음 교반없이 센불로 가열하고(S2), 시럽온도 130℃에서 불을 중불로 줄여 계속 가열하고(S3), 이후 시럽온도 140℃에서 용기를 전면으로 기울여 계속 가열하고(S4), 이후 시럽전체온도 143℃내지145℃에서 불은 약불로 줄여 계속 가열함으로써(S5) 온도 145~163℃의 시럽을 완성, 유지하며 식재료를 코팅한다(S6). 코팅된 식재료는 바람으로 2분 내지 5분 건조하고(S7), 건조된 탕후루는 1℃내지3℃ 저장고에 보관한다(S8). Figure 1 illustrates the overall processing method of the present invention. First, food ingredients are stored in a storage room at a temperature of 1°C to 3°C for a predetermined period of time (S1). In addition, a composition of 180 parts by weight of sugar, 100 parts by weight of water, and 0.1 part by weight of agar was placed in a hemispherical container, spread evenly, and heated over high heat without stirring (S2). At a syrup temperature of 130°C, the heat was reduced to medium and continued heating. (S3), then at the syrup temperature of 140℃, tilt the container forward and continue heating (S4), and then reduce the heat to low and continue heating at the overall syrup temperature of 143℃~145℃ (S5) to make the syrup with a temperature of 145~163℃. Complete, maintain, and coat food ingredients (S6). The coated food material is dried with wind for 2 to 5 minutes (S7), and the dried Tanghulu is stored in a storage room at 1°C to 3°C (S8).
본 발명에서 버블 코팅이란, 한천이 포함된 설탕 시럽을 가열하는 과정에서 시럽 표면에 도 4 내지 도 6 사진과 같이 소정높이의 버블들이 군집형태로 작은 거품들의 버블층을 형성되는데 이를 이용 시럽을 코팅하는 것을 말한다. In the present invention, bubble coating means that during the process of heating sugar syrup containing agar, a bubble layer of small bubbles is formed on the surface of the syrup in the form of a cluster of bubbles of a predetermined height as shown in the photos of Figures 4 to 6, and this is used to coat the syrup. It says what to do.
또한 본 발명의 버블 코팅은 한천이 포함된 설탕혼합조성물에 물을 혼합하여 가열한 시럽의 상부에 소정높이의 버블층이 형성되면 미리 꼬치에 끼워둔 식재료를 버블층 상층부 표면에 접촉하여 시럽을 코팅하도록 지원한다. 즉 본 발명은 도 6과 같이 시럽 상부의 소정높이 버블층 상층부 표면의 시럽으로 식재료를 코팅한다. In addition, in the bubble coating of the present invention, when a bubble layer of a predetermined height is formed on the top of a syrup heated by mixing water with a sugar mixture composition containing agar, the syrup is coated by contacting the food ingredients previously skewered to the upper surface of the bubble layer. support to do so. That is, the present invention coats food ingredients with syrup on the upper surface of the bubble layer at a predetermined height above the syrup, as shown in Figure 6.
더 구체적으로 본 발명에서 코팅 작업은 꼬치 손잡이부를 엄지와 검지로 잡고, 버블층 상층부 표면에 식재료 표면을 접촉시킨 상태에서, 엄지와 검지를 빠르게 비비며 마찰 회전함으로써 식재료에 시럽이 묻게 1차 코팅하고, 연속하여 꼬치 말단 첨부를 반구형 용기 내측에 지지한 채 엄지와 검지를 다시 빠르게 마찰 회전시켜 묻어 있던 시럽 일부를 털어내 2차 코팅한다.More specifically, in the present invention, the coating operation is carried out by holding the handle of the skewer with the thumb and index finger, contacting the surface of the food material with the upper surface of the bubble layer, rubbing the thumb and index finger quickly and rotating the food material with syrup, and first coating the food material with syrup. Continuously, while supporting the end of the skewer on the inside of the hemispherical container, quickly rub and rotate the thumb and index finger again to shake off some of the syrup that was on it and apply a second coating.
본 발명에서 코팅이 완성된 탕후루는 종이깔린 채반 위에 올려 선풍기 바람으로 2분 건조하고, 온도 1℃~3℃ 저장고에 넣어 보관하며 계속 관찰하였다. In the present invention, the coated Tanghulu was placed on a tray lined with paper, dried by a fan for 2 minutes, stored in a storage room at a temperature of 1°C to 3°C, and continued to be observed.
본 발명의 일예로서, 본 발명은 물을 추가하여 가열하면 작은 버블들이 시럽 상부를 덮어 군집으로 버블층을 형성하는 버블코팅용 설탕혼합조성물에 있어서, 상기 설탕혼합조성물은 한천이 소정비율 혼합되는 것을 특징으로 하는 버블코팅용 설탕혼합조성물을 제공한다. 또한 상기 설탕혼합조성물은 설탕 180중량부에 한천 0.1내지0.5중량부의 비율로 혼합하며, 상기 설탕혼합조성물은 소포제 0.1내지0.5중량부를 더 포함하는 버블코팅용 설탕혼합조성물 및 버블코팅용 설탕혼합조성물을 이용하여 제조되는 버블 코팅 탕후루를 제공할 수 있다.As an example of the present invention, the present invention relates to a sugar mixture composition for bubble coating in which small bubbles cover the top of the syrup and form a bubble layer in clusters when water is added and heated. The sugar mixture composition is a mixture of agar in a predetermined ratio. A sugar mixture composition for bubble coating is provided. In addition, the sugar mixture composition is mixed at a ratio of 0.1 to 0.5 parts by weight of agar to 180 parts by weight of sugar, and the sugar mixture composition includes a sugar mixture composition for bubble coating and a sugar mixture composition for bubble coating further comprising 0.1 to 0.5 parts by weight of an antifoaming agent. It is possible to provide a bubble-coated tanghulu manufactured using.
본 발명의 다른 실시예로서, 본 발명은 설탕 180중량부 및 한천분말 0.1내지0.5중량부를 포함한 설탕혼합조성물을 반구형 용기에 투입하여 가열함으로써 145℃내지163℃의 시럽을 제조하고; 식재료는 코팅전 1℃내지3℃ 저장고에 소정시간 보관하되 코팅 직전에 꼬치에 끼워 준비하고; 상기 제조된 시럽의 상부에 군집하여 형성되는 작은 버블들을 이용하여 꼬치에 끼운 식재료를 코팅하는 것을 특징으로 하는, 버블코팅 탕후루의 제조방법을 제공할 수 있다. 또한 상기 코팅은 시럽 버블층 상층부 표면에 꼬치에 끼운 식재료 표면을 접촉한 채 빠르게 회전시켜 시럽을 1차 코팅하고, 1차 코팅된 꼬치를 용기 내측에 지지한채 빠르게 회전시켜 시럽을 털어내 2차 코팅하는 버블코팅 탕후루 제조방법 및 이러한 방법으로 제조되는 오랫동안 녹지않고 끈적임이 없는 버블코팅 탕후루를 제공할 수 있다.In another embodiment of the present invention, a sugar mixture composition containing 180 parts by weight of sugar and 0.1 to 0.5 parts by weight of agar powder is placed in a hemispherical container and heated to produce syrup at 145°C to 163°C; Food ingredients are stored in a storage room at 1°C to 3°C for a predetermined period of time before coating, and are prepared by skewering them just before coating; A method for manufacturing bubble-coated Tanghulu can be provided, which is characterized in that food ingredients placed on a skewer are coated using small bubbles that are formed by clustering on the upper part of the prepared syrup. In addition, the coating is first coated with syrup by quickly rotating the surface of the food ingredient on a skewer while touching the upper surface of the syrup bubble layer, and quickly rotating the first coated skewer while supporting it inside the container to shake off the syrup and apply a second coating. It is possible to provide a method for manufacturing bubble coated Tanghulu and a bubble coated Tanghulu that does not melt for a long time and is non-sticky manufactured using this method.
본 발명의 다른 실시예로서, 본 발명은 설탕 180중량부, 물 100중량부 및 한천분말 0.1 내지 0.5중량부를 혼합한 조성물을 교반없이 센불로 가열함으로써 시럽 상부에 버블층이 소정높이 형성되게 코팅 시럽을 제조하고; 상기 소정높이의 버블층 상층부 표면에 꼬치에 끼운 식재료 표면을 접촉한 채 빠르게 회전시켜 시럽을 1차 코팅하고, 상기 1차 코팅 꼬치를 용기 내측에 지지한채 빠르게 회전시켜 시럽을 털어내 2차 코팅하는 시럽 두께가 얇고 이에 붙지않는 탕후루 제조방법을 제공할 수 있다. 또한 상기 1차 코팅은 상기 소정높이 버블층의 온도가 145℃ 내지 163℃일 때 코팅하는 시럽두께가 얇고 이에 붙지않는 탕후루 제조방법을 제공하며, 이러한 방법으로 제조한 시럽두께가 얇고 이에 붙지않는 탕후루를 제공할 수 있다.As another embodiment of the present invention, the present invention is a coating syrup so that a bubble layer is formed at a predetermined height on the top of the syrup by heating a composition of 180 parts by weight of sugar, 100 parts by weight of water, and 0.1 to 0.5 parts by weight of agar powder over high heat without stirring. manufacturing; The syrup is first coated by rapidly rotating the surface of the food ingredient inserted into the skewer on the upper surface of the bubble layer of the predetermined height, and the syrup is shaken off by rapidly rotating the primary coating skewer while supporting it inside the container to give a second coating. It is possible to provide a method for manufacturing tanghulu where the syrup is thin and does not stick to teeth. In addition, the first coating provides a method of manufacturing Tanghulu in which the syrup thickness is thin and does not stick to the coating when the temperature of the bubble layer at the predetermined height is 145 ℃ to 163 ℃, and the syrup manufactured by this method is thin and does not stick to the syrup. Tanghulu can be provided.
또다른 본 발명 실시예로서, 본 발명은 설탕 180중량부, 한천분말 0.1내지0.5중량부 및 소포제 0.1내지0.5중량부를 반구형 용기에 투입하여 교반없이 센불로 130℃까지 가열하여 시럽으로 제조하고; 상기 시럽온도 130℃ 도달시 불은 중불로 줄여 계속 가열하며; 이후 시럽온도 140℃ 도달시 용기를 전면으로 기울인 채 계속 가열하고; 이후 시럽의 전체온도가 143℃내지145℃ 도달시 불은 약불로 줄여 가열함으로써 온도가 145~163℃로 안정적인 시럽을 완성하는 것을 특징으로 하는, 버블코팅용 탕후루 코팅시럽을 제공할 수 있다. 또한 식재료 표면에 상기 버블코팅용 탕후루 코팅시럽을 얇게 코팅한 것을 특징으로 하는, 오랫동안 끈적임이 없는 버블코팅 탕후루를 제공할 수 있다. As another embodiment of the present invention, 180 parts by weight of sugar, 0.1 to 0.5 parts by weight of agar powder, and 0.1 to 0.5 parts by weight of an antifoaming agent are placed in a hemispherical container and heated to 130° C. over high heat without stirring to prepare syrup; When the syrup temperature reaches 130°C, reduce the heat to medium and continue heating; Afterwards, when the syrup temperature reaches 140°C, heating is continued while tilting the container toward the front; Afterwards, when the overall temperature of the syrup reaches 143°C to 145°C, the fire is reduced to low heat and heated to complete a syrup with a stable temperature of 145°C to 163°C. Tanghulu coating syrup for bubble coating can be provided. In addition, it is possible to provide a bubble coating Tanghulu that is non-sticky for a long time, which is characterized by a thin coating of the Tanghulu coating syrup for bubble coating on the surface of the food material.
본 발명에서 1, 2차 시럽코팅 처리방법을 더 세분화하면, 우선 온도 1℃내지3℃ 저장고에 식재료를 소정시간 보관하며;(S1) 코팅작업 직전에 식재료를 꺼내 꼬치에 끼우되, 꼬치는 손잡이부 확보 후 꼬치 말단 첨부가 식재료를 관통하여 소정 길이 노출되게 준비하고;(S2) 온도 145℃내지163℃의 시럽 상부에 형성된 버블층 상층부 표면에 식재료 표면을 접촉한 채 빠르게 회전하여 1차 코팅;(S3) 상기 1차 코팅된 꼬치의 말단 첨부를 시럽에서 이격하여 용기 내측에 지지한 채 빠르게 회전하여 시럽을 털어내 2차 코팅(S4)하도록 이루어진다.In the present invention, if the first and second syrup coating processing methods are further subdivided, the food ingredients are first stored in a storage room at a temperature of 1°C to 3°C for a predetermined period of time; (S1) Just before the coating operation, the food ingredients are taken out and placed on a skewer, and the skewer is placed on a handle. After securing the portion, prepare the skewer end attachment to penetrate the food material and expose a predetermined length; (S2) quickly rotate the surface of the food material while contacting the upper surface of the bubble layer formed on the top of the syrup with a temperature of 145°C to 163°C to first coat; (S3) The end of the first coated skewer is held inside the container away from the syrup and rotated quickly to shake off the syrup to perform the second coating (S4).
탕후루 매장에서 코팅에 사용하는 식재료는 대개 계절과일로서 대표적으로 딸기, 귤, 포도 등을 들 수 있으나 이에 한정하지 않는다. The ingredients used for coating at Tanghulu stores are mostly seasonal fruits, which include, but are not limited to, strawberries, tangerines, and grapes.
본 발명은 식재료를 물이 어는 온도인 0℃내외에 보관하되 1℃내지3℃로 보관한다. 이를 통해 조직 파괴를 예방하고 식재료 함유 과즙 에너지를 최저 수준으로 유지케 함으로써 가공 과정에서 식재료 열화 속도 및 정도를 최소화시키도록 실험을 거쳐 설계하였다. 이를 위해 본 발명은 식재료 보관온도는 1℃내지3℃로 하고 상황에 맞추어 소정 시간동안 보관한다. In the present invention, food ingredients are stored at around 0°C, the temperature at which water freezes, but stored at 1°C to 3°C. Through this, it was designed through experiments to minimize the speed and extent of food material deterioration during the processing process by preventing tissue destruction and maintaining the energy of juice containing food ingredients at the lowest level. For this purpose, in the present invention, the storage temperature of food ingredients is 1℃ to 3℃ and stored for a predetermined time depending on the situation.
그런데 온도가 -3℃를 넘어 더 낮을 경우, 과일의 과즙이 얼면서 식재료 내부 및 표면 조직을 손상시키기 시작한다. 이 때문에 온도는 반드시 -3℃ 이상을 반드시 준수해야 하지만 본 발명은 한천을 이용하여 영하가 아닌 영상에서 보관시에도 코팅 과정의 식재료 물성 차이가 거의 없는 것으로 확인된다. 이 때문에 상대적으로 낮은온도 1℃내지3℃ 보관으로도 소정의 목적을 충분히 달성하기 때문에 본 발명은 재료 보관비용을 크게 절감할 수 있다. However, if the temperature is lower than -3℃, the fruit juice freezes and begins to damage the inner and surface tissues of the food ingredients. For this reason, the temperature must be kept above -3℃, but the present invention uses agar and it is confirmed that there is little difference in the physical properties of food materials during the coating process even when stored at temperatures other than below zero. For this reason, the present invention can significantly reduce material storage costs because the desired purpose can be sufficiently achieved even when stored at a relatively low temperature of 1°C to 3°C.
보관 시간에 있어서, 본 발명은 소량의 식재료인 경우 3시간 내지 5시간 보관으로 소정의 목적을 달성할 수 있고, 박스단위의 대량 처리시에는 세척 및 적재후 24시간, 최대 48시간 이내로 한정하는 것이 바람직하다. 특히 48시간 이상 -3℃이하 온도에 장시간 노출되는 경우 식재료의 세포 조직 손상발생 가능성이 높다.In terms of storage time, the present invention can achieve the intended purpose by storing a small amount of food ingredients for 3 to 5 hours, and when processing large quantities of boxes, it is limited to 24 hours and a maximum of 48 hours after washing and loading. desirable. In particular, there is a high possibility of cellular tissue damage to food ingredients when exposed to temperatures below -3°C for a long period of time, over 48 hours.
예를 들어 여름철이나 대량 적재 등 조건에서 보관시간이 너무 짧은경우 충분한 냉각과정을 거칠 수 없고 세척 후 적재된 식재료로부터 수분이 충분히 건조된 상태가 되지않아 코팅시 문제가 발생할 여지가 있으며, 48시간 이상 경과하는 경우에는 딸기 등 과일은 장기간 저온노출로 연약 세포조직의 파괴가능성이 높아지고 과즙이 증발되면서 크기가 줄어드는 문제가 있다.For example, if the storage time is too short under conditions such as summer or bulk loading, a sufficient cooling process cannot be completed and moisture from the loaded food ingredients is not sufficiently dried after washing, which may cause problems during coating. In the case of aging, fruits such as strawberries have a problem in that the possibility of destruction of soft cell tissue increases due to long-term exposure to low temperatures, and the size decreases as the juice evaporates.
본 발명은 코팅작업 직전에 저장고에서 식재료를 꺼내 말단에 뾰족한 첨부가 구비된 꼬치에 끼워 준비하되, 손잡이부를 남겨 두고 적절한 개수를 끼워 준비한다. 그런데 꼬치 끼움은 필요시 저장고 보관과정에서 미리 준비할 수도 있다.In the present invention, immediately before the coating operation, food ingredients are taken out of the storage and prepared by inserting them into skewers equipped with sharp attachments at the ends, leaving the handle part and inserting the appropriate number. However, if necessary, the skewer insertion can be prepared in advance during the storage process.
코팅 직전 식재료를 저장고로부터 꺼내는 것은 식재료의 전체 온도를 미리 낮게 처리함으로써 코팅과정에서 145℃이상 고온에 노출되는 접면부 외 조직의 손상을 최소화할 수 있기 때문이다. This is because removing food ingredients from storage right before coating can minimize damage to tissues other than the contact area exposed to high temperatures above 145°C during the coating process by lowering the overall temperature of the food ingredients in advance.
또한 시럽소재 설탕은 백설탕을 주로 이용하며, 시럽화 과정에서 계속 고온가열시 설탕은 카라멜화가 진행되어 소위 달고나와 같은 성질을 띠는데 이는 당류의 산화 및 분해산물 중합현상 때문이다. 약 100℃정도에서 녹기 시작하는 설탕은 165℃정도까지 색과 향의 변화가 거의 없고 이 때문에 본 발명은 색과 향 변화가 없는 시럽온도를 145℃내지163℃로 설정하여 버블 코팅에 이용한다.In addition, white sugar is mainly used as the sugar for syrup, and when heated at high temperatures during the syrup making process, the sugar progresses to caramelization and takes on so-called dalgona-like properties. This is due to the oxidation of sugars and the polymerization of decomposition products. Sugar, which begins to melt at about 100°C, shows little change in color and flavor until about 165°C. For this reason, the present invention sets the syrup temperature without color and flavor change to 145°C to 163°C and uses it for bubble coating.
참고로 도 4(A)는 본 발명의 비교예에 사용한 공지기술로 완성된 시럽의 사진이며 도 5(A)는 본 발명자가 본 발명을 개발하기 전까지 사업장에서 사용하여 왔던 시럽의 사진으로, 이들 모두 본 발명의 사진인 도 4(B) 및 도 5(B)와 확연히 차이가 있다. For reference, Figure 4(A) is a photograph of a syrup completed using known technology used in the comparative example of the present invention, and Figure 5(A) is a photograph of a syrup used in the workplace until the present inventor developed the present invention. There is a clear difference from Figures 4(B) and 5(B), which are both photographs of the present invention.
본 발명은 또한 도 6과 같이 한천 포함 시럽 상부에 형성된 작은 버블들의 군집, 버블층을 코팅에 이용하는 특징이 있다. 즉 본 발명은 시럽의 버블층 상층부의 표면에 식재료 표면을 접촉시킨 상태로 꼬치 손잡이부를 빠르게 회전, 1차 코팅하는데 사진과 같이, 엄지와 검지로 꼬치 손잡이부를 잡아 반구형 용기의 전면에 꼬치를 거치한 채 손잡이부를 밀어 비비면 거치된 꼬치로 인해 무겁지 않은상태에서 꼬치는 쉽고 빠르게 회전하고, 이때 꼬치에 끼워진 식재료를 버블층 상층부 표면에 접한 채 약1초 이내에 시럽을 묻혀 코팅을 완료한다.The present invention also has the feature of using a bubble layer, a cluster of small bubbles formed on top of agar-containing syrup, for coating, as shown in Figure 6. That is, in the present invention, the skewer handle is quickly rotated and first coated with the surface of the food material in contact with the upper surface of the bubble layer of the syrup. As shown in the photo, the skewer handle is held with the thumb and index finger and the skewer is placed on the front of the hemispherical container. When you push and rub the handle of the skewer, the skewer rotates easily and quickly without being heavy due to the mounted skewer. At this time, the ingredients inserted into the skewer are in contact with the upper surface of the bubble layer and coated with syrup within about 1 second to complete the coating.
1차 코팅에 연속하여 도 6(B)와같이 꼬치의 시럽이 굳기전에 이를 털어내는 2차 코팅을 하는데, 즉 꼬치 말단 뾰족한 첨부를 반구형 용기의 내측 일지점에 지지한 채 손잡이부를 빠르게 밀어 비비면 회전하는 꼬치로부터 두껍게 묻어있던 시럽이 원심력때문에 식재료 표면을 흘러 튕겨져 나가는데, 이 과정에서 식재료 표면에는 더 얇고 고른 코팅층이 형성되면서 바로 건조된다. Continuing with the first coating, a second coating is applied to shake off the syrup on the skewer before it hardens, as shown in Figure 6(B). That is, the sharp end of the skewer is supported at one point inside the hemispherical container and the handle is quickly pushed and rubbed to rotate. The thick syrup from the skewer flows and bounces off the surface of the food due to centrifugal force. In this process, a thinner, more even coating layer is formed on the surface of the food and it dries immediately.
1,2차 코팅을 거쳐 더 얇고 고른 코팅이 완성된 탕후루는 이후 더 빠르게 시럽이 건조되며 코팅층에 잔류했던 수분도 더 확실히 제거됨으로써, 시럽 두께는 얇으면서 끈적임이 없는 고품질 탕후루제품을 제공할 수 있게 된다. After completing the first and second coatings, Tanghulu has a thinner and more even coating. The syrup dries faster and the moisture remaining in the coating layer is more reliably removed, providing a high-quality Tanghulu product with a thin syrup and no stickiness. It becomes possible.
이와 동시에 2차 코팅 단계에서 털린 시럽은 끓는 시럽에서 다시 재활용되면서 설탕 원재료비용을 절감하게 지원한다. At the same time, the syrup removed in the second coating step is recycled from the boiling syrup, helping to reduce sugar raw material costs.
또한 본 발명은 버블층 상층부 표면의 점성 시럽을 코팅에 이용하기 때문에 작업자로 하여금 고온에서 끓고있는 시럽을 보지않고 작업할 수 있도록 심리적 안정감을 제공할 뿐 아니라, 실제 작업위치상 코팅 부위는 시럽으로부터 상부로 상당히 이격된 곳이기 때문에 작업자의 안전사고 위험을 크게 낮춘다. In addition, since the present invention uses the viscous syrup on the upper surface of the bubble layer for coating, not only does it provide psychological stability so that workers can work without seeing the boiling syrup at high temperature, but in terms of the actual working position, the coating area is located above the syrup. Because it is located at a considerable distance, the risk of safety accidents for workers is greatly reduced.
이하에는 더 구체적인 본 발명 조성물 및 이를 이용한 시럽 제조방법을 설명한다. Below, a more specific composition of the present invention and a syrup manufacturing method using the same will be described.
본 발명은 물을 부가하여 가열시 군집형태의 작은 버블들이 시럽의 상부에 소정높이 형성되는 버블코팅 시럽용 설탕혼합조성물에 있어서, 상기 설탕혼합조성물은 설탕에 한천을 소정비율 혼합한 것을 특징으로 하는, 버블코팅 시럽용 설탕혼합조성물을 제공한다.The present invention relates to a sugar mixture composition for bubble coating syrup in which small bubbles in the form of clusters are formed at a predetermined height on the top of the syrup when water is added and heated, wherein the sugar mixture composition is characterized by mixing sugar and agar in a predetermined ratio. , provides a sugar mixture composition for bubble coating syrup.
또한 본 발명에서 설탕혼합조성물은 설탕 180중량부에 한천 0.1내지0.5중량부를 혼합하며, 이에 소포제 0.1내지0.5중량부를 더 혼합하는 것이 바람직하다. In addition, in the present invention, the sugar mixture composition mixes 0.1 to 0.5 parts by weight of agar with 180 parts by weight of sugar, and it is preferable to further mix 0.1 to 0.5 parts by weight of an antifoaming agent.
일예로서 본 발명은 설탕 180중량부 및 한천 0.1중량부를 혼합한 설탕혼합조성물에 물 100중량부를 추가하여 가열함으로써 버블코팅 시럽을 제조할 수 있고, 다른 예로서 설탕 1000중량부 및 한천 5중량부, 소포제 3중량부를 물 400중량부에 혼합하여 가열함으로써 버블코팅 시럽을 제조할 수도 있다. As an example, the present invention can produce bubble coating syrup by adding 100 parts by weight of water to a sugar mixture composition of 180 parts by weight of sugar and 0.1 parts by weight of agar and heating it. As another example, 1000 parts by weight of sugar and 5 parts by weight of agar, Bubble coating syrup can also be prepared by mixing 3 parts by weight of antifoaming agent with 400 parts by weight of water and heating.
또한 설탕은 투명한 탕후루를 제공하기 위하여 백설탕을 이용하여야 하며, 필요에따라 흑설탕 등 다양한 설탕을 사용할 수 있고, 더 다양한 색을 제공하기 위해 식용색소를 첨가할 수도 있다. In addition, white sugar should be used to provide transparent tanghuru, and if necessary, various sugars such as brown sugar can be used, and food coloring can be added to provide more diverse colors.
또한 본 발명에서 한천은 분말, 액체 또는 고체 상태의 제품을 모두 사용할 수 있으나, 가열전 혼합 및 계량이 편리하게 분말 상태를 이용하는 것이 바람직하다 In addition, in the present invention, agar can be used in powder, liquid or solid form, but it is preferable to use powder form for convenient mixing and measuring before heating.
그런데 설탕 180중량부기준으로 한천이 0.1중량부 미만 첨가되면 목적하는 버블층이 소정높이로 형성되지 않는 문제가 발생할 수 있고, 0.5중량부 초과시에는 과도한 거품으로인해 코팅 작업이 어려워질 수 있다. However, if less than 0.1 parts by weight of agar is added based on 180 parts by weight of sugar, a problem may occur in which the desired bubble layer is not formed at the desired height, and if it exceeds 0.5 parts by weight, coating work may become difficult due to excessive bubbles.
이 때문에 본 발명은 설탕 180중량부 기준 한천 0.1내지0.5중량부를 설정하여 사용하며, 이를 통해 시럽 상부에 형성되는 군집형태 버블층의 높이를 시럽 상부로부터 약 2cm내지10cm 형성되도록 할 수 있다. 또한 버블층은 높이가 2cm미만일 경우에는 작업자는 고온의 끓는시럽에 코팅하는 것과 큰 차이가 없고, 10cm를 초과하면 버블 제어가 어렵고 점성 등 물성이 달라져 최적 코팅이 곤란할 수 있다.For this reason, the present invention uses 0.1 to 0.5 parts by weight of agar based on 180 parts by weight of sugar, and through this, the height of the cluster-shaped bubble layer formed at the top of the syrup can be set to about 2 cm to 10 cm from the top of the syrup. In addition, if the bubble layer is less than 2cm in height, there is no significant difference from the operator coating it with high-temperature boiling syrup, but if it exceeds 10cm, bubble control is difficult and physical properties such as viscosity may vary, making optimal coating difficult.
참고로 전혀 한천을 첨가하지 않은 설탕조성물은 130℃이상 고온 가열에 따라 도 5(A)와 같이 시럽상태가 되지만, 한천을 적량 첨가하는 경우에는 도 5(B)와 같이 액상체 시럽상부에 작은 버블들이 조밀하게 발생한 버블층이 형성된다. 이때 제어되지 않는 과도게 높은 버블층은 코팅을 방해할 뿐아니라 코팅후 경화된 시럽에서 소정의 기능을 기대할 수 없으므로, 버블의 형성 및 크기, 높이 조절을 위하여 본 발명은 적량 소포제를 사용하는 것이 바람직하다. For reference, the sugar composition without adding any agar becomes a syrup as shown in Figure 5(A) when heated at a high temperature of 130°C or higher, but when an appropriate amount of agar is added, a small liquid form appears at the top of the syrup as shown in Figure 5(B). A bubble layer in which bubbles are densely formed is formed. At this time, an uncontrolled and excessively high bubble layer not only interferes with coating, but also the desired function cannot be expected from the cured syrup after coating. Therefore, in order to control the formation, size, and height of bubbles, the present invention preferably uses an appropriate amount of antifoaming agent. do.
또한 소포제 첨가량에 있어, 한천에 비해 너무 적게 사용하면 효과적인 버블제어가 곤란하며, 너무 많은 첨가는 소정높이로 버블층이 형성되지 않으므로, 본 발명은 한천 0.1 내지 0.5중량부 대비 소포제 0.1 내지 0.5중량부가 최적임을 시험으로 확인하여 설계하였다. In addition, in terms of the amount of defoaming agent added, if too little is used compared to agar, effective bubble control is difficult, and if too much is added, a bubble layer is not formed at the desired height. Therefore, the present invention uses 0.1 to 0.5 parts by weight of defoamer compared to 0.1 to 0.5 parts by weight of agar. It was designed after confirming through testing that it was optimal.
이하에서 코팅시럽의 준비를 포함한 본 발명의 전체적인 탕후루 제조과정을 설명한다.Below, the overall Tanghulu manufacturing process of the present invention, including preparation of coating syrup, will be described.
먼저 한천이 포함된 설탕혼합조성물을 탕후루전용 반구형 용기에 고루 펼친 다음 적량의 물을 추가 후, 교반없이 센불로 상기 조성물을 가열하되; 시럽 온도 130℃에서 불을 중불로 줄인후 계속 가열한다. First, spread the sugar mixture composition containing agar evenly in a hemispherical container exclusively for Tanghulu, add an appropriate amount of water, and heat the composition over high heat without stirring; When the syrup temperature is 130℃, reduce the heat to medium and continue heating.
참고로 본 발명자가 시험으로 확인한 바로는, 온도 130℃미만으로 설탕혼합조성물 가열시 시럽으로부터 완전히 수분이 제거되지 않아 이를 시럽으로 이용시 굳어버린 시럽은 수분이 작용하여 끈적임이 바로 발생하였고, 씹을때 이에 달라붙는 문제도 많이 발생하였다. 이에 본 발명은 시럽 제조시 가열온도를 계속 증가시켜 130℃까지 센불로 가열하고 그 이상으로 가열하도록 설계하였다. For reference, the present inventor confirmed through testing that when the sugar mixture composition was heated to a temperature of less than 130°C, moisture was not completely removed from the syrup, so when it was used as syrup, the solidified syrup became sticky due to the action of moisture, and this caused stickiness when chewed. There were also many sticking problems. Accordingly, the present invention was designed to continuously increase the heating temperature during syrup production and heat it over high heat up to 130°C and then further.
또한 시럽은 전체온도가 145℃ 내지 163℃를 안정적으로 유지할 때까지 계속 가열하는데, 구체적으로 시럽온도 140℃ 확인시 코팅준비를 하도록 용기를 전면으로 기울인 상태로 계속 가열하고; 이후 시럽 전체온도가 143내지145℃시 불은 가장 약한 약불로 줄여 계속 가열한다. 이 과정에서 시럽은 안정적으로 전체온도 145℃내지163℃에 도달하며 이때 비로소 코팅 시럽이 완성된 것이다. In addition, the syrup is continuously heated until the overall temperature is stably maintained at 145°C to 163°C. Specifically, when the syrup temperature is confirmed to be 140°C, heating is continued with the container tilted forward to prepare for coating; Afterwards, when the overall temperature of the syrup is 143 to 145°C, reduce the heat to the lowest setting and continue heating. During this process, the syrup stably reaches an overall temperature of 145°C to 163°C, and only at this time is the coating syrup completed.
코팅은 상기 완성된 상태 온도범위의 시럽을 이용하되, 액상체 시럽은 보이지않을 정도 시럽 상부에 군집형태 버블들, 즉 버블층이 충분히 채워진 상태에서 도 6과 같이 버블층 상층부 표면에 식재료 표면을 접한채 작업한다. The coating uses syrup in the above-mentioned finished temperature range, but the liquid syrup is made by contacting the surface of the food material with the upper surface of the bubble layer as shown in FIG. 6 in a state where the bubble layer is sufficiently filled in the upper part of the syrup to the extent that the liquid syrup is not visible. keep working
그런데 본 발명에서 작은 거품들이 군집형태로 형성된 버블층은 한천 포함 설탕혼합조성물 가열 초기부터 형성되어 145℃내지163℃의 시럽까지 계속 유지된다. 이를 통해 시럽에서 수분은 완전히 증발하지만 한천의 성분은 그대로 남아 있어 식재료 표면에 시럽을 코팅시 한천이 가진 고유 기능을 제공할 수 있다.However, in the present invention, the bubble layer in which small bubbles are formed in the form of a cluster is formed from the beginning of heating the sugar mixture composition containing agar and is maintained until the syrup reaches 145°C to 163°C. Through this, the moisture in the syrup is completely evaporated, but the components of the agar remain, providing the unique function of agar when coating the surface of food ingredients with syrup.
또한 코팅이 완료된 식재료 탕후루는 종이깔린 채반 위에 나란히 올려놓거나, 지지대에 수직으로 꽂아 건조하되, 바람으로 건조하는 것이 바람직하다. 일예로 채반 상부에는 선풍기 바람을 제공할 수 있다. In addition, the coated food ingredient Tanghulu is placed side by side on a tray lined with paper or placed vertically on a support stand to dry, but it is preferable to dry it with wind. For example, a fan can provide wind to the top of the tray.
또한 본 발명은 얇은 코팅층이 형성되기 때문에 상온 건조의 경우 2분정도가 바람직하고 코팅이 좀 두꺼운 경우에도 5분이면 충분하다. In addition, since the present invention forms a thin coating layer, about 2 minutes is preferable for room temperature drying, and even when the coating is thick, 5 minutes is sufficient.
본 발명에서 상온 건조 후에는 1℃내지3℃ 저장고에 탕후루를 보관하는 것이 바람직하며, 최소 5분이 경과한 후에 판매할 수 있다. 이는 판매되는 탕후루제품을 깨물대 아삭거림이나 단맛은 차가운 상태에서 더 크게 느낄수 있기 때문이다.In the present invention, after drying at room temperature, it is preferable to store Tanghulu in a storage room at 1°C to 3°C, and it can be sold after at least 5 minutes have elapsed. This is because when you bite into a sold Tanghulu product, you can feel the crunch or sweetness more when it is cold.
이하에서는 코팅 식재료 중 탕후루에 주로 사용하는 대표적인 생과일, 딸기와 귤을 이용한 시험으로 본 발명의 기술적 함의를 더욱 상세히 설명하고자 한다.Below, the technical implications of the present invention will be explained in more detail through a test using representative raw fruits, strawberries and tangerines, which are mainly used in Tanghulu among the coating food ingredients.
본 발명 실시예 및 비교예는 2023년 5월, ㈜ 달콤나라앨리스에서 실시한 것이다. Examples and comparative examples of the present invention were conducted at Dalkomnara Alice Co., Ltd. in May 2023.
1. 실시예 및 비교예1. Examples and comparative examples
가. 실시예go. Example
싱싱한 딸기와 귤을 구입후 깨끗히 세척후 박스 상태로 상온에서 10분 거치하여 물기를 일부 제거하고, 온도 1℃내지3℃ 저장고에 쌓아두고 24시간 보관하였다. 이후 코팅 직전에 꺼내어 귤은 껍질깐 7개조각, 딸기는 4개를 각각 꼬치에 꽂아 준비했다. 꼬치는 잡을수 있는 손잡이부를 확보한 상태에서, 꼬치 말단 첨부로 과일을 꽂았고, 과일 관통 후 소정길이 만큼 꼬치 말단 첨부가 노출되게 준비하였다.After purchasing fresh strawberries and tangerines, they were washed thoroughly, placed in a box at room temperature for 10 minutes to remove some of the moisture, stacked in a storage room at a temperature of 1°C to 3°C, and stored for 24 hours. Afterwards, I took it out just before coating and prepared it by skewering 7 pieces of peeled tangerines and 4 pieces of strawberries. With the skewer having a handle that can be grasped, fruit was inserted into the end of the skewer, and the end of the skewer was exposed for a predetermined length after piercing the fruit.
불은 본 발명자가 운영하는 프랜차이즈용 업소용가스 3열화구를 이용하되 3열모두 여는 센불, 2열여는용 중불 및 중심부 1열만 사용한 약불로 제어한다. The fire is controlled using a franchise commercial gas 3-row burner operated by the present inventor, with high heat opening all 3 rows, medium heat opening 2 rows, and low heat using only the central row.
본 발명에서 버블코팅 시럽은 다음과 같이 준비하였다. In the present invention, the bubble coating syrup was prepared as follows.
우선 백설탕(제일제당백설탕) 1.8kg에 물1kg, 한천 분말 1g, 소포제 1g 혼합 조성물을 반구형 용기에 투입하여 고루 펼친 다음 교반없이 센불로 가열하되, 시럽온도를 적외선온도계로 계속 측정하면서 가열하고, 시럽온도 130℃에서 불은 중불로 줄인후 계속 가열하고, 이후 시럽온도 140℃에서 용기를 전면으로 기울인 채 계속 가열하고, 이후 시럽 전체온도 143℃내지145℃에서 불은 약불로 줄여 가열함으로써 온도 145~163℃의 버블코팅 시럽을 완성하였다. First, put 1.8 kg of white sugar (Cheil Jedang White Sugar), 1 kg of water, 1 g of agar powder, and 1 g of defoaming agent into a hemispherical container and spread it evenly. Heat it over high heat without stirring while continuously measuring the syrup temperature with an infrared thermometer. At a temperature of 130℃, reduce the heat to medium and continue heating. Then, at a syrup temperature of 140℃, continue heating with the container tilted toward the front. Afterwards, reduce the heat to low at a syrup temperature of 143℃ to 145℃ and heat to a temperature of 145 to 163℃. The bubble coating syrup was completed.
또한 145~163℃로 유지되며 도 6과같이 시럽 상부의 버블층 상층부 표면 시럽을 식재료 코팅에 이용하였다. In addition, it was maintained at 145-163°C, and the surface syrup of the upper layer of the bubble layer at the top of the syrup was used to coat food ingredients, as shown in Figure 6.
코팅은 꼬치 손잡이부를 엄지와 검지로 잡고, 버블층 상층부 표면에 식재료 표면을 접촉시킨 상태에서, 엄지와 검지를 빠르게 비비며 마찰 회전함으로써 식재료에 시럽이 묻게 1차 코팅하고, 연속하여 꼬치 말단 첨부를 반구형 용기 내측에 지지한 채 엄지와 검지를 다시 빠르게 마찰 회전시켜 묻어 있던 시럽 일부를 털어내는 2차 코팅한다.For coating, hold the handle of the skewer with your thumb and index finger, place the surface of the food material in contact with the upper surface of the bubble layer, and quickly rub your thumb and index finger to rub and rotate the food material to coat the food material with the syrup first, and then continuously apply the syrup to the end of the skewer in a hemispherical shape. While supporting the inside of the container, quickly rub and rotate your thumb and index finger again to apply a second coating to shake off some of the syrup that has accumulated.
상기 과정으로 완성한 탕후루는 깨끗한 종이가 깔린 채반 위에 올려 선풍기 바람으로 2분 건조하고, 온도 1℃~3 저장고에 넣어 보관하며 계속 관찰하였다. Tanghulu completed through the above process was placed on a tray lined with clean paper, dried by a fan for 2 minutes, stored in a storage room at a temperature of 1°C to 3°C, and observed continuously.
나. 비교예me. Comparative example
구독자86만명의 유투브 ‘서담’ 채널(https://youtu.be/JjMOtdhI7i4)에는 총 4,273만회 조회된 ‘실패없이 더 완벽한 탕후루만들기’ 레시피를 공지하고 있는데, 본 발명의 비교를 위하여 이를 공지기술로 특정하고 실시하였다. The YouTube 'Seodam' channel ( https://youtu.be/JjMOtdhI7i4), which has 860,000 subscribers, publishes a recipe for 'Making a more perfect Tanghulu without failure', which has been viewed a total of 42.73 million times. This is a publicly known technology for comparison of the present invention. It was specified and implemented.
코팅 식재료로는 상기 실시예와 동일하게 생과일 중 싱싱한 딸기와 귤을 세척후 표면 물기를 제거하고 상온에서 30분 내지 1시간 건조하여 사용하되, 코팅 직전에 귤은 껍질을 깐 7개조각을, 딸기는 4개를 각각 꼬치에 꽂아 준비했다.As a coating food material, fresh strawberries and tangerines among raw fruits are washed in the same manner as in the above example, the surface moisture is removed, and dried at room temperature for 30 minutes to 1 hour. However, just before coating, 7 peeled pieces of tangerines and strawberries are used. Prepared by putting 4 pieces each on a skewer.
또한 코팅용 시럽은 백설탕(제일제당백설탕)1.2kg에 물 600g을 반구형용기에 투입, 고르게 펼친후 교반없이 약불 내지 중불로 계속 가열하였다. In addition, the syrup for coating was made by adding 1.2 kg of white sugar (Cheil Jedang White Sugar) and 600 g of water into a hemispherical container, spreading it evenly, and continuing to heat it over low to medium heat without stirring.
가열로 인하여 시럽화된 조성물이 걸쭉한상태가 되면 약불로 줄이며 용기를 기울였고, 시럽 전체가 완전히 황금색으로 바뀔때까지 계속 가열후 불을 끄고 코팅을 시작하였다. When the syrupy composition became thick due to heating, the heat was reduced to low and the container was tilted. After continuing to heat until the entire syrup turned completely golden, the heat was turned off and coating began.
코팅은 준비된 꼬치를 시럽에 푹담궈 2-3바퀴 천천히 돌리는 방법으로 실시 하고, 코팅이 완성된 탕후루는 종이 깔린 채반에 올려놓고 상온에서 건조 및 보관하였다. 공지기술에서 밝힌바와 같이 비교예는 냉장고에 탕후루보관시 끈적해질 수 있다하여 서늘한 상온건조를 이용하였다. Coating was performed by submerging the prepared skewers in syrup and rotating them slowly 2-3 times, and the coated Tanghulu was placed on a tray lined with paper, dried and stored at room temperature. As stated in the known technology, in the comparative example, drying at cool room temperature was used because Tanghulu may become sticky when stored in the refrigerator.
2. 시험 결과2. Test results
가. 완성 시럽의 색깔go. Color of finished syrup
공지기술 시럽의 경우 도 4(A)와 같이 전체적으로 완성된 시럽 색깔은 황금색 내지 갈색이지만, 본 발명 시럽은 적외선온도계 측정결과 시럽온도 145℃~163℃이며 도 4(B)와 같이 액상체 시럽 상부로 군집형태 작은버블들이 투명한 소정높이의 버블층을 형성 유지하는 것을 알 수 있다. 이를 통해 본 발명은 시럽 상부에 소정높이의 군집형태로 형성된 버블층 탕후루 코팅시 제공할 수 있었다. In the case of known technology syrup, the overall color of the completed syrup is golden to brown as shown in Figure 4 (A), but the syrup of the present invention has a syrup temperature of 145 ℃ to 163 ℃ as measured by an infrared thermometer, and the upper part of the liquid syrup as shown in Figure 4 (B) It can be seen that small bubbles in cluster form form and maintain a transparent bubble layer of a predetermined height. Through this, the present invention was able to provide a bubble layer formed in the form of a cluster of a predetermined height on the top of the syrup when coating Tanghulu.
나. 과즙의 유출 및 정도me. Outflow and extent of juice
* 없음(-), 시작(+), 약간증가(++), 많이증가(+++), 완전융해(++++)* None (-), start (+), slightly increase (++), much increase (+++), complete melt (++++)
공지기술의 경우 시럽의 전체 색깔이 황금색 갈변 상태에서 불을 끄고 코팅하였고, 그 결과 코팅 20분경과시부터 딸기와 귤은 모두 과즙유출이 시작되었다. 또 40분경과시에 과즙유출은 증가하였고, 2시간경과시부터는 도 8(A)와같이 많은 과즙이 유출되고 있어 크게 열화되었고, 5시간경과후는 도 9(A)와같이 완전융해수준까지 진행되었다. In the case of the known technology, the syrup was coated after turning off the heat when the overall color was golden brown, and as a result, both strawberries and tangerines began to leak juice from 20 minutes after coating. In addition, after 40 minutes, the outflow of juice increased, and after 2 hours, a lot of juice was outflow as shown in Figure 8(A), causing significant deterioration, and after 5 hours, it progressed to the level of complete melting as shown in Figure 9(A). It has been done.
그러나 본 발명은 도 8(B), 도 9(B)와 같이 5시간경과까지 코팅된 딸기는 전혀 과즙유출이 없고, 귤은 둘 중 하나만 약한 유출이 관측되어 한천을 포함한 시럽의 코팅효과가 공지기술과 아주 큰 차이를 보이는 것을 알 수 있다. However, in the present invention, as shown in Figures 8(B) and 9(B), no juice leakage was observed from strawberries coated for 5 hours, and only one of the tangerines showed a weak leakage, making the coating effect of syrup containing agar known. You can see that there is a very big difference with technology.
이는 한천의 수분 보존효과가 가장 큰 이유로 보이며, 이에 더하여 코팅전 식재료 저온 보관, 짧은 코팅작업 시간, 얇은 코팅및 신속한 건조 등을 보완적으로 사용하였기 때문으로 보인다.This seems to be due to the moisture preservation effect of agar as the biggest reason, and in addition, the complementary use of low-temperature storage of food ingredients before coating, short coating operation time, thin coating, and rapid drying.
참고로 한천은 실온 38~35℃에 응고되며, 68~84℃에서 융해되기 때문에, 상온에서 수분응집력을 강하게 제공하여 과즙 유출을 강력히 저지할 수 있다.For reference, agar solidifies at room temperature of 38-35℃ and melts at 68-84℃, so it provides strong moisture cohesion at room temperature and can strongly prevent juice outflow.
또한 본 발명은 코팅전 식재료 과일을 저온 보관하는데, 즉 1℃내지3℃에 식재료 과일 보관시에 과즙내 존재하는 아스파르트산, 글루탐산, 세린, 아스파라긴, 트레오닌, 히스티딘, 알라닌, 발린, 류신 등 다양한 아미노산과 점성의 펙틴을 안정시키며, 이 상태에서 코팅직전 꺼내 꼬치에 끼워 코팅하는 경우 시럽은 식재료 과일 표면에 수분없이 코팅시키고, 과일내부의 과즙이 상당히 안정된 상태에 코팅하며, 코팅 과정에 있어서도, 본 발명은 시럽 버블층 상층부에 과일 표면을 접촉한 채 1초이내 빠르게 시럽을 묻히고 바로 털어내는 1차 및 2차 코팅 작업을 연속 시행함으로써 결국 코팅 중 식재료 과일의 손상가능성을 최소화하여 과즙유출을 치밀하게 단속한다.In addition, the present invention stores fruit as a food ingredient at a low temperature before coating, that is, when storing fruit as a food ingredient at 1°C to 3°C, various amino acids such as aspartic acid, glutamic acid, serine, asparagine, threonine, histidine, alanine, valine, and leucine present in the fruit juice are removed. It stabilizes the hyper-viscous pectin, and in this state, when it is taken out just before coating and coated by inserting it on a skewer, the syrup is coated on the surface of the fruit without moisture, and the juice inside the fruit is coated in a fairly stable state. Even during the coating process, the present invention By continuously performing the first and second coating operations of quickly applying syrup within 1 second while touching the fruit surface to the upper layer of the syrup bubble layer and immediately shaking it off, ultimately, the possibility of damage to the food ingredient fruit during coating is minimized and juice leakage is closely controlled. do.
코팅 후에도 본 발명은 바람으로 2분정도 건조후 바로 1℃~3℃ 저장고에 보관함으로써 코팅 및 건조과정 이외에는 식재료의 상온 노출을 최소화시켰다. Even after coating, the present invention was dried in the wind for about 2 minutes and then immediately stored in storage at 1°C to 3°C to minimize exposure of food ingredients to room temperature other than the coating and drying process.
그러나 공지기술은 시럽 제조의 성공에만 집중할 뿐 본 발명에서 설정하는 특정 목적이 없고, 코팅 전 30분~1시간전 과일 세척후 짧게 상온 건조하기 때문에 과일 표면에서 충분히 수분이 건조되지 않고, 과일 내부 과즙도 비교적 고온의 불안정한 상태에 있게 된다. 또한 코팅 과정에서 시럽에 푹담궈 2~3회 천천히 회전시키며 충분히 시럽을 묻힘으로써 고온 노출시간이 훨씬 길어져 과일 손상가능성이 크고, 건조시 상온의 선선한 곳에 건조할 뿐이어서 본 발명에 비해 상온에서 탕후루 열화속도는 훨씬 빠를 것으로 예상된다. However, the known technology only focuses on the success of syrup production and does not have a specific purpose set by the present invention. Since the fruit is washed 30 minutes to 1 hour before coating and briefly dried at room temperature, the moisture is not sufficiently dried on the surface of the fruit, and the juice inside the fruit is lost. It is also in an unstable state at a relatively high temperature. In addition, during the coating process, the fruit is soaked in syrup and slowly rotated 2-3 times to sufficiently coat the syrup, which increases the risk of damage to the fruit due to a much longer exposure time to high temperatures. When drying, it is only dried in a cool place at room temperature, so compared to the present invention, Tanghulu can be dried at room temperature. The deterioration rate is expected to be much faster.
다. 탕후루의 표면 끈적임 all. Tanghulu’s surface stickiness
* 없음(-), 시작(+)* None(-), Start(+)
시럽 코팅층 끈적임에 있어 공지기술 탕후루는 제조 직후인 5분경과시부터 끈적임이 확인되며, 40분경과시 계속 증가하고, 2시간경과시 급속 증가하였다. Regarding the stickiness of the syrup coating layer, the stickiness of Tanghulu, a known technology, was confirmed immediately after 5 minutes of manufacture, continued to increase after 40 minutes, and rapidly increased after 2 hours.
그러나 본 발명 탕후루 중 귤의 경우에는 2시간경과시에야 비로소 끈적임이 확인되었고, 5시간이 경과된 후에야 약간 증가했으며, 딸기의 경우 5시간경과시에도 둘중 하나만 끈적임이 확인되는 우수한 효과가 있었다. However, in the case of tangerines among the Tanghulu of the present invention, stickiness was confirmed only after 2 hours and increased slightly only after 5 hours, and in the case of strawberries, only one of them was confirmed to be sticky even after 5 hours, showing an excellent effect.
코팅층 끈적임은 과즙유출 정도와 밀접한 것으로서, 공지기술의 경우 코팅 전후 과일상태가 안정되지 않아 본 발명에 비해 더 빠르게 과즙유출이 발생하므로 이에 의거하여 빠른 끈적임발생은 당연히 예상되는 효과이다. The stickiness of the coating layer is closely related to the degree of juice outflow. In the case of the known technology, the state of the fruit before and after coating is not stable, so the juice outflow occurs more quickly than in the present invention, so the rapid generation of stickiness is naturally an expected effect based on this.
반면 본 발명의 경우 한천 이용 시럽을 통해 효과적인 흡습작용을 지원함으로써 과즙을 효과적으로 포집하는 것으로 보인다. 즉 한천을 사용하지 않은 경우 약 2시간후에 코팅층이 녹아 과즙이 유출되며 끈적임이 발생하나, 한천을 사용한 시럽 코팅시에는 동일 조건에서 5시간이후에 까지 과즙유출이 없었다.On the other hand, in the case of the present invention, it appears to effectively capture juice by supporting effective moisture absorption through agar-based syrup. That is, when agar was not used, the coating layer melted after about 2 hours, juice leaked out, and stickiness occurred, but when agar was used for syrup coating, there was no juice leakage until 5 hours later under the same conditions.
이에 더하여 본 발명은 또한 세척후 자연 건조로 과일표면 수분을 제거하며, 코팅전 소정시간 1℃내지3℃ 저온 보관하여 에너지가 가장 낮은상태로 과일을 전처리하고, 코팅시엔 시럽 상부에 형성된 군집형태의 작은 버블들의 상층부 표면 시럽에 과일 표면을 접한 채 1초 이내로 빠르게 코팅하고, 이후 연속적으로 시럽을 신속히 털어냄으로써, 전체적으로 고온 노출을 최소화할 수 있다. 또 완성된 탕후루는 선풍기바람으로 2분 건조 후 1℃~3℃ 저온에 보관함으로써, 장시간 과즙유출을 효과적으로 차단하여 오랫동안 높은 상품성을 유지하고 이를 통해 소비자 및 제조자에게 높은 만족도를 제공한다. In addition, the present invention also removes moisture from the surface of the fruit by natural drying after washing, stores the fruit at a low temperature of 1°C to 3°C for a predetermined period of time before coating, and pre-treats the fruit to the lowest energy state. By quickly coating the upper surface of small bubbles with syrup in less than 1 second while touching the surface of the fruit, and then continuously shaking off the syrup, overall exposure to high temperatures can be minimized. In addition, the completed Tanghulu is dried with a fan for 2 minutes and then stored at a low temperature of 1°C to 3°C, which effectively blocks juice outflow for a long time, maintaining high marketability for a long time and providing high satisfaction to consumers and manufacturers.
처리온도에 따른 시럽의 끈적임여부 확인을 위해 본 발명자는 130℃내외온도에서 간이 시험결과, 온도 135℃까지 가열된 시럽은 코팅직후부터 끈적임이 확인되었다. 참고로 물에녹은 설탕을 가열하는 경우 수분이 완전히 제거되지 않은 시럽은 끈적임이 발생하는데, 이때문에 시각적으로 걸쭉한 상태의 시럽이라해도 정확한 온도 확인이 없을 경우 수분 잔류여부를 판별할 수 없으므로, 이 때문에 끈적임이 발생하고 씹을때 이에 달라붙는 문제가 발생한다. In order to check whether the syrup was sticky according to the processing temperature, the present inventor conducted a simple test at a temperature of around 130°C and confirmed that the syrup heated to a temperature of 135°C was sticky immediately after coating. For reference, when heating sugar dissolved in water, the syrup from which the moisture has not been completely removed becomes sticky. For this reason, even if the syrup is visually thick, it is impossible to determine whether moisture remains without an accurate temperature check. Because of this, it becomes sticky and sticks to teeth when chewing.
라. 코팅된 시럽양(量)la. Amount of coated syrup
본 발명 탕후루는 전체무게 중 시럽 무게의 비율로 딸기는 22.4%, 귤은 27.4%에 불과하나, 공지기술은 딸기와 귤 각각 32.1%, 39.2%로서 본 발명에 비해 크게 높은 것으로 확인되고, 꼬치별 중량기준으로 본 발명은 딸기에 평균 21.8g, 귤 평균 17.8g의 시럽이 코팅되나, 공지기술은 딸기가 평균 34.1g, 귤은 평균 32.2g으로 본 발명에 비해 딸기는 1.6배, 귤은 1.8배 많은 시럽을 함유하는 것으로 나타났다. The Tanghulu of the present invention has only 22.4% strawberries and 27.4% tangerines in terms of the syrup weight ratio of the total weight, but the known technology has 32.1% and 39.2% strawberries and tangerines, respectively, which is significantly higher than the present invention, and the skewer Based on weight, the present invention coats strawberries with an average of 21.8 g of syrup and tangerines with an average of 17.8 g, but the known technology coats strawberries with an average of 34.1 g and tangerines with an average of 32.2 g, which is 1.6 times more for strawberries and 1.8 times more for tangerines than the present invention. It was found that the pear contained a lot of syrup.
즉 한 꼬치당 섭취칼로리 면에서 본 발명은 공지기술 대비 딸기는 64%, 귤은 55.2% 수준에 불과하여 주 고객층인 어린이, 청소년 비만예방에 본 발명은 큰 효과가 있을 것으로 보인다. In other words, in terms of calories consumed per skewer, the present invention is only 64% for strawberries and 55.2% for tangerines compared to the known technology, so the present invention is expected to be very effective in preventing obesity in children and adolescents, which are the main customer base.
다른 관점 즉, 제조비용의 측면에서 본 발명은 동일한 양의 설탕을 이용하여 더 많은 탕후루를 만들기 때문에 훨씬 경제적이다. From another perspective, that is, in terms of manufacturing cost, the present invention is much more economical because more Tanghulu is made using the same amount of sugar.
예를들어 설탕 1.8kg를 시럽화하여 사용하는 경우, 본 발명은 딸기 82회, 귤 101회의 코팅을 지원할 수 있지만, 공지기술은 딸기 52회, 귤 55회에 불과하여 꼬치당 설탕원재료비는 1/2수준에 불과하고 이로 인해 가맹점주 이익을 크게 높일 수 있다. For example, when 1.8 kg of sugar is syrupized and used, the present invention can support 82 coatings of strawberries and 101 coatings of tangerines, but the known technology can support only 52 coatings of strawberries and 55 coatings of tangerines, so the sugar raw material cost per skewer is 1/ It is only level 2, and this can greatly increase franchise owners’ profits.
마. 작업자의 코팅 시간mind. operator coating time
본 발명은 실시예 및 비교예에서 사용하는 각각 꼬치4개의 총 코팅소요 시간에 있어 5초 걸려 개당1.2초 꼴의 매우 빠른 작업속도를 보였다. 그러나 공지기술은 시럽에 푹담궈 2~3회 돌려 시럽을 묻히기 때문에 개당 3초꼴로 나타나 본 발명에 비해 두 배를 초과하는 시간이 필요하였다. 이를 통해 본 발명은 작업자의 시간당 생산성을 크게 높일 수 있는 기술로 확인된다. The present invention showed a very fast working speed of 1.2 seconds per skewer, taking 5 seconds in total coating time for each of the four skewers used in the examples and comparative examples. However, the known technology required 3 seconds per piece because it was soaked in syrup and turned 2-3 times to cover the syrup, which is twice as long as that of the present invention. Through this, the present invention is confirmed as a technology that can significantly increase the hourly productivity of workers.
4. 소비자 실험4. Consumer experiment
본 발명과 공지기술로 실시한 실시예 및 비교예를 통해 제조된 탕후루에 대하여 나이/성별 무관하게 소비자30명을 대상으로 블라인드 관능검사를 실시한 결과 다음과 같다.The results of a blind sensory test on 30 consumers, regardless of age/gender, on Tanghulu manufactured through examples and comparative examples using the present invention and known techniques are as follows.
가. 탕후루 구매 요인go. Tanghulu purchase factors
도 3과 같이 블로그 등 탕후루 사용후기에서 파악한 7개의 가장 중요한 구매요인을 지문으로 제시한 후 하나만 선택하게 한 결과, 가장 많은 응답자(9명)는 코팅 두께를 선택하고, 씹을 때 이에 달라붙는지 여부, 깨물 때 아삭거림 등을 이어 꼽았다. 이는 코팅이 두꺼우면 씹기도 어렵고, 파편이 더 날카로와 입안상처내기 쉽고, 씹는과정에 끈적이는 시럽이 이에 달라붙어 약한 이가 부러지거나 임플란트가 빠지는 등 위험을 인식하고 있기 때문으로 보인다. 이를 통해 시럽의 코팅부 두께는 얇고 끈적임은 없는 것이 소비자가 생각하는 가장 중요한 구매 요인으로 확인된다. As shown in Figure 3, the seven most important purchasing factors identified from Tanghulu reviews, such as blogs, were presented as fingerprints and only one was selected. As a result, the largest number of respondents (9 people) chose the coating thickness and whether it sticks to the teeth when chewing. Other factors such as whether or not there is a crunch when biting into it were selected. This appears to be because the thicker coating makes it difficult to chew, the fragments are sharper and easier to injure the mouth, and the sticky syrup sticks to the teeth during the chewing process, which can cause weak teeth to break or implants to fall out. Through this, it was confirmed that the thickness of the syrup coating is thin and not sticky, which consumers consider to be the most important purchase factors.
나. 더 얇게 코팅된 탕후루me. Tanghulu with a thinner coating
시각적으로 확인되는 더 얇게 코팅된 탕후루 선택 질문에 대하여 모든 응답자는 본 발명 탕후루를 선택하였다. 이를 통해 본 발명 탕후루는 공지기술 탕후루와는 달리 눈으로 바로 확인할 수 있는 확실히 얇은 상태를 알 수 있다.In response to the question of choosing a visually confirmed thinner coated Tanghulu, all respondents chose the Tanghulu of the present invention. Through this, it can be seen that the Tanghulu of the present invention is clearly thin and can be immediately seen with the eye, unlike the Tanghulu of known technology.
또한 코팅시럽 색깔이 더 갈색인 것을 선택하는 질문에 대해 응답자 전원은 공지기술을 선택하였다. 이를 통해 본 발명을 이용하는 탕후루는 한천과 처리온도로 인해 시럽이 더 투명하고 갈변하지 않은 상태임을 확인할 수 있다. In addition, when asked to select a browner coating syrup color, all respondents chose the known technology. Through this, it can be confirmed that the Tanghulu syrup using the present invention is more transparent and does not brown due to the agar and processing temperature.
다. 시식 관능검사all. Tasting sensory test
이에 달라붙지 않는 것(30)When chewing
Things that don't stick to teeth (30)
시식 후에 이루어진 관능검사에서도, 모든 응답자는 표7과 같이 깨물때 덜 딱딱한 것으로 본 발명 탕후루를 선택했다. 이는 코팅된 시럽의 양이 더 적고 더 얇게 코팅된 본 발명 탕후루의 물성에 기인하는 것으로 볼 수 있다. In the sensory test conducted after tasting, all respondents chose Tanghulu of the present invention as it was less hard when bitten, as shown in Table 7. This can be seen as due to the physical properties of Tanghulu of the present invention, which has a smaller amount of coated syrup and is coated more thinly.
또한 씹을때 날카롭지않고 더 아삭거리는 것으로는 많은 응답자(90%)가 본 발명 탕후루를 선택하였는데, 이 또한 코팅이 더 얇고 끈적임이 없는 본 발명 탕후루의 특성에 기인한 것으로 우수한 품질이 관능으로 확인된 것으로 평가된다. In addition, many respondents (90%) chose the Tanghulu of the present invention because it is not sharp and more crunchy when chewing. This is also due to the characteristics of the Tanghulu of the present invention, which has a thinner coating and is not sticky, and its excellent quality was confirmed by the senses. It is assessed as being done.
씹을때 이에 달라붙지 않는것에 대하여 많은 응답자(93.3%)는 또한 본 발명 탕후루를 선택하였는데 이는 공지기술이 시럽 온도를 알수없고 시럽색깔만 갈변된 상태에서 코팅하는데 반해 본 발명은 한천을 이용하여 끈적임을 잡아주게 설계하고 동시에 실험으로 확인된 끈적임없는 설탕 가열온도 135℃를 초과하여 시럽 전체가 145℃내지163℃로 안정된 상태일때 코팅하고 이로인해 한천과 시럽의 상승효과가 있기 때문으로 추정된다. Regarding the fact that it does not stick to the teeth when chewing, many respondents (93.3%) also chose Tanghulu of the present invention. This is because the known technology does not know the syrup temperature and only coats the syrup in a browned state, whereas the present invention uses agar to make it sticky. It is designed to hold and at the same time exceeds the experimentally confirmed non-sticky sugar heating temperature of 135°C and coats the entire syrup when it is stable at 145°C to 163°C, which is presumed to be because there is a synergistic effect between agar and syrup.
달고나맛, 소위 설탕의 탄맛이나 쓴맛이 있는 것으로 모든 응답자(100%)가 공지기술 탕후루를 꼽았는데, 이는 도 4(A)와 같이 공지기술은 색깔이 전체적으로 황금색 갈변상태로 코팅하지만, 도 4(B)와같이 본 발명은 과열없는 145℃내지163℃로서 설탕이 타지않게 제어하여 탄맛이 발생할 여지가 없기 때문이다. All respondents (100%) chose Tanghulu, a known technology, as having a dalgona taste, the so-called burnt or bitter taste of sugar. This is because, as shown in Figure 4(A), the known technology is coated in an overall golden brown color, but Figure 4 As shown in (B), the present invention has a temperature of 145°C to 163°C without overheating, which controls the sugar so that it does not burn, so there is no room for a burnt taste to occur.
전체적인 선호도에서, 응답자의 대부분(96.7%)은 본 발명 탕후루를 선택하고 10점만점 기준 본 발명은 9.0점, 공지기술은 3.0점을 부여하여 큰 품질차이를 확인할 수 있었다. In terms of overall preference, most of the respondents (96.7%) chose the Tanghulu of the present invention, and on a 10-point scale, the present invention was given 9.0 points and the known technology was given 3.0 points, confirming a large difference in quality.
이를 종합하면, 본 발명 한천 시럽을 이용한 탕후루는 소비자가 느끼던 지금까지의 문제점을 대부분 해소한 것으로서 탕후루 고유 특성을 잘 살려주면서 동시에 칼로리 섭취를 크게 줄여주는 본격 다이어트 탕후루를 제공하고, 탕후루 제조자에게는 보다 안전하게 제조할 수 있는 기술을 제공한다.In summary, Tanghulu using the agar syrup of the present invention solves most of the problems that consumers have felt so far, and provides a full-fledged diet Tanghulu that greatly reduces calorie intake while taking advantage of Tanghulu's unique characteristics. We provide manufacturers with safer manufacturing technology.
Claims (3)
꼬치에 끼운 식재료 표면을 상기 버블층 상층부 표면에 접촉시킨 채 꼬치를 회전하여 1차코팅하고;
연속하여 꼬치 말단 첨부를 반구형 용기 내측에 지지한채 다시 빠르게 꼬치를 회전시켜 묻어있던 시럽 일부를 털어 내는 2차 코팅하는 것을 특징으로 하는; 버블코팅 탕후루 제조방법A mixed composition containing water, sugar, agar, and anti-foaming agent is heated in a hemispherical container without stirring to form a layer of clustered bubbles with a height of 2 cm to 10 cm on the top, and a coating syrup with a total temperature of 145 ℃ to 163 ℃ is prepared;
Applying the first coating by rotating the skewer while keeping the surface of the food material on the skewer in contact with the upper surface of the bubble layer;
A second coating is performed by continuously rotating the skewer again while supporting the end attachment of the skewer inside the hemispherical container to shake off some of the syrup that has been buried there; Bubble Coated Tanghulu Manufacturing Method
상기 혼합조성물은 물100중량부, 설탕180중량부, 한천분말 0.1내지0.5중량부 및 소포제 0.1~0.5중량부로 이루어진 것을 특징으로 하는; 버블코팅 탕후루 제조방법
According to paragraph 1,
The mixed composition is characterized in that it consists of 100 parts by weight of water, 180 parts by weight of sugar, 0.1 to 0.5 parts by weight of agar powder, and 0.1 to 0.5 parts by weight of an antifoaming agent; Bubble Coated Tanghulu Manufacturing Method
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