KR102621046B1 - Advanced tanghulu making process with thin syrup layer - Google Patents

Abstract

The present invention is a method of manufacturing tanghulu with a thin coating syrup, where food ingredients stored in a storage room at a temperature of 1℃ to -3℃ for 3 to 48 hours are placed on a skewer, and the end of the skewer penetrates the ingredients while securing the handle portion of the skewer. After preparing to expose a predetermined length; A composition of 120 parts by weight of sugar, 1 part by weight of starch syrup, and 100 parts by weight of water is placed in a hemispherical container, spread evenly, and then heated over high heat without stirring. From the syrup temperature of 130°C, the heat is reduced to medium heat and continued to be heated, and then the syrup temperature is 140°C. Continue heating at ℃ with the container tilted forward, and then reduce the heat to low and continue heating at a syrup temperature of 143℃ to 145℃ to complete the syrup with a syrup temperature of 145℃ to 163℃ and coat it by maintaining the temperature; Applying a first coating to the surface of the syrup at a temperature of 145°C to 163°C by quickly rotating the surface of the food material in contact with it; The end of the first-coated skewer is separated from the syrup and supported inside the hemispherical container, and the skewer is rotated by friction to shake off the syrup. The Tanghulu manufacturing technology is characterized in that the Tanghulu produced above is dried on a tray with a fan for 2 minutes and stored in a storage room at 1°C to 3°C.

Description

Tanghulu manufacturing method with thin coating syrup {Advanced tanghulu making process with thin syrup layer}

The present invention is a method of manufacturing tanghulu with a thin coating syrup, where food ingredients stored in a storage room at a temperature of 1℃ to -3℃ for 3 to 48 hours are placed on a skewer, and the end of the skewer penetrates the ingredients while securing the handle portion of the skewer. After preparing to expose a predetermined length; A composition of 120 parts by weight of sugar, 1 part by weight of starch syrup, and 100 parts by weight of water is placed in a hemispherical container, spread evenly, and then heated over high heat without stirring. From the syrup temperature of 130°C, the heat is reduced to medium heat and continued to be heated, and then the syrup temperature is 140°C. Continue heating at ℃ with the container tilted forward, and then reduce the heat to low and continue heating at a syrup temperature of 143℃ to 145℃ to complete the syrup with a syrup temperature of 145℃ to 163℃ and coat it by maintaining the temperature; Applying a first coating to the surface of the syrup at a temperature of 145°C to 163°C by quickly rotating the surface of the food material in contact with it; The end of the first-coated skewer is separated from the syrup and supported inside the hemispherical container, and the skewer is rotated by friction to shake off the syrup. The Tanghulu manufacturing technology is characterized in that the Tanghulu produced above is dried on a tray with a fan for 2 minutes and stored in a storage room at 1°C to 3°C.

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.

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.

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 to be hardened by placing it on an upper or vertical stand, but it often ends in failure due to the ambiguous standard of thickness.

The so-called 'Tanghulu manufacturing method that never fails', which is widely known at home and abroad through YouTube videos, 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. A method was used of dipping a skewer of raw fruit into a skewer and rotating it slowly 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 and the syrup will harden into a sticky substance if placed in the refrigerator. Trying to avoid it.

However, when Tanghulu is coated with browning syrup, a dalgona taste (burnt or bitter taste of sugar) inevitably occurs. Although this is a major cause of consumer complaints, there is no known solution.

As the Tanghulu market has recently grown rapidly, especially among young people, a domestic food company is selling the so-called ‘Fruit Candy Cooking Syrup’ specifically for Tanghulu, which can be made by simply heating and making syrup at home. The ingredients of the product include sugar, purified water, oligosaccharides, starch syrup, isomalt, and beet red coloring. According to a public video 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 must be coated. Since it goes through a browning process, it is assumed that this will also produce a dalgona taste, that is, a burnt sugar taste.

Meanwhile, looking at Patent No. 10-2333400, which was applied for and registered as a patent by a company selling 'cooking syrup exclusively for fruit candy', the "cooking sugar and manufacturing method exclusively for Tanghulu" involves heating and stirring raw materials including sugar, purified water, ionic starch syrup, and rice syrup oligosaccharides. Inserting the raw materials into a tank, heating the added 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 for product shipment. Discloses a manufacturing method for cooking sugar exclusively for Tanghulu, including steps, and another registered patent of this company, No. 10-2502079, discloses a syrup exclusively for candy coating, “Fruit coating liquid and manufacturing method,” which includes sugar, purified water, ionic starch syrup, and rice syrup. A cooking sugar production step (S100) in which cooking sugar raw materials containing a mixture of sugars 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 heating. A first fruit coating liquid manufacturing step (S200) of preparing a first fruit coating liquid by adding isomalt and trehalose to a stirring tank, heating and mixing cooking sugar at 40 to 60° C., and a second step of adding beet coloring. It discloses a method for manufacturing fruit coating liquid for Tanghulu, including the fruit coating liquid manufacturing step (S300), and specifically claims that trehalose protects cell membranes, prevents moisture evaporation, and forms a glass film on the cell surface.

However, since all of these registered patent technologies manufacture special cooking sugar by heating to the upper limit of 110℃ and stirring for 1 to 10 hours without heating, the production cost is estimated to be quite high, and the productivity related to Tanghulu manufacturing in stores is estimated to be high. There is no mention of problems with coating fresh fruit or the degree of syrup coating.

Recently published patent application No. 10-2020-0130898 discloses a method for manufacturing strawberry tanghuru, which is prepared by washing strawberries, drying them at room temperature for 15 to 17 minutes, and removing moisture, and 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℃, after 2-3 minutes, add strawberries to the finished syrup, swirl it around, apply it 3-4 times on the surface, and dry at room temperature for 10-12 minutes on paper. It was ultimately rejected by the Korean Intellectual Property Office because it was said to be no different from the Furu recipe.

In addition, many recipes for Tanghulu coating syrup are known on the market, and the representative examples are that the syrup is judged based on specific physical properties, such as whether the syrup does not spread when dropped in cold water or does not flow when dropped on a plate, so in reality, it often fails. According to internet blogs, there were many opinions that sugar water spilled out or was covered in sugar when the package of frozen soup delivered after being ordered online was opened. This appears to be due to repeated juice leakage and syrup melting during the distribution process.

In addition, in the case of Tanghulu sold in offline stores, there were many complaints that the juice leaked out too quickly and became sticky, so Tanghulu had to be eaten immediately after purchase. In an ASMR video on YouTube, a celebrity said that while eating his own Tanghulu, he lost his implant due to the stickiness of the syrup. He also had the unfortunate event of losing one of his molars.

Regarding Tanghulu products, which are popular among teenagers, many parents are concerned that the calories are too high, and adult consumers have complained about the burden of calorie intake.

Domestic Tanghulu-related products have recently begun to receive the spotlight as a hot franchise business item, resulting in a mushrooming number of franchises and the number of franchisees has increased significantly over the past 2 to 3 years. Tanghulu's products are confirmed to be a franchise with the best consumer reviews based on user reviews. This is because they provide high-quality products with thin syrup and no stickiness.

Registered Patent No. 10-2333400 (announced on December 2, 2021) Registered Patent No. 10-2502079 (announced on February 21, 2023) Public Patent No. 10-2020-0130898 (published on November 23, 2020) Public Patent Publication No. 10-2013-0137575 (published on December 17, 2013) Public Patent Publication No. 10-2015-0059966 (published on June 3, 2015)

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.

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.

Additionally, the present invention seeks to provide diet Tanghulu with fewer calories per unit.

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.

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.

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.

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.

In order to solve this problem, the method of manufacturing Tanghulu with a thin coating syrup according to the present invention involves putting food ingredients stored in a storage room at a temperature of 1℃ to -3℃ for 3 to 48 hours on a skewer, and skewering the skewer while securing the handle. Prepare the end attachment so that it is exposed for a predetermined length after penetrating the food material; A composition of 120 parts by weight of sugar, 1 part by weight of starch syrup, and 100 parts by weight of water is placed in a hemispherical container, spread evenly, and then heated over high heat without stirring. From the syrup temperature of 130°C, the heat is reduced to medium heat and continued to be heated, and then the syrup temperature is 140°C. Continue heating at ℃ with the container tilted forward, and then reduce the heat to low and continue heating at a syrup temperature of 143℃ to 145℃ to complete the syrup with a syrup temperature of 145℃ to 163℃ and coat it by maintaining the temperature; Applying a first coating to the surface of the syrup at a temperature of 145°C to 163°C by quickly rotating the surface of the food material in contact with it; The end of the first-coated skewer is separated from the syrup and supported inside the hemispherical container, and the skewer is rotated by friction to shake off the syrup. The Tanghulu prepared above is dried on a tray with a fan for 2 minutes and placed in a storage room at 1°C to 3°C for continued storage; A method for manufacturing Tanghulu with a thin coating syrup and Tanghulu made using the manufacturing method can be provided.

delete

The present invention provides a method for manufacturing tanghulu without stickiness, thereby improving consumer satisfaction and providing tanghulu that does not stick to teeth when chewing and does not stick to hands.

Additionally, the present invention provides a method for producing Tanghulu with a thin syrup.

Additionally, the present invention can provide Tanghulu that is less hard, less sharp, and more crunchy when bitten.

Additionally, the present invention can provide diet Tanghulu with fewer calories per unit.

In addition, the present invention can 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.

In addition, the present invention can provide high-quality Tanghulu without the burnt sugar taste by using syrup without browning.

Additionally, the present invention can provide a Tanghulu manufacturing method with reduced raw material production costs. Through this, we can help franchise owners maximize their profits.

Additionally, the present invention can provide a Tanghulu manufacturing method with improved working speed. This helps manufacturers improve their work efficiency and profitability.

Figure 1 schematically illustrates the entire Tanghulu manufacturing process of the present invention.
Figure 2 is a schematic diagram of the syrup coating processing method of the present invention.
Figure 3 analyzes consumer purchase factors considered when purchasing Tanghulu.
Figure 4 is a photograph comparing the color of the finished syrup of the known technology (A) and the present invention (B).
Figure 5 compares the amount of coated syrup in terms of weight (g) and syrup weight ratio (%) to total weight.
Figure 6 is a photograph 2 hours after manufacturing Tanghulu using the known technology (A) and the present invention (B).
Figure 7 estimates production capacity per unit based on the amount of syrup to be coated.
Figure 8 compares the coating time, or working time, of four skewers.

The present invention is a Tanghulu manufacturing method that minimizes consumer complaints through experiments, and the so-called absolute failure Tanghulu manufacturing method, which currently has the most views on YouTube, was used as a technology for comparison with the embodiments of the present invention.

Examples and Comparative Examples In the experiment, fresh fruit was used among the food ingredients, and strawberries and slices of fresh tangerine with the peel removed were placed on skewers to compare, and a hemispherical container with a front handle and a downward bulge officially used by Dalkomnara Alice Co., Ltd. was used to effectively coat the product. We proceeded to make it possible.

Hereinafter, the present invention will be described in detail.

The present invention is a method of manufacturing tanghulu in which the syrup thickness is thin and is not sticky. First, the ingredients are stored in a storage room at a temperature of 1℃ to -3℃ for a predetermined time; (S1) the ingredients are taken out immediately before the coating operation and placed on a skewer; After securing the handle, prepare the skewer end attachment to penetrate the food material and expose a predetermined length; (S2) quickly rotate the food material surface in contact with the syrup surface at a temperature of 145°C to 163°C and first coat it; (S3) A method of manufacturing tanghulu in which the syrup thickness is thin and not sticky, characterized in that the end attachment of the first coated skewer is separated from the syrup and supported inside the container and quickly rotated to shake off the syrup and apply a second coating (S4). It consists of

Tanghulu stores usually use seasonal fruits as ingredients, and representative examples include strawberries, tangerines, and grapes.

The present invention is characterized in that food ingredients are stored at a temperature of around 0°C, which is the freezing temperature of water, and at a temperature of -3°C or higher. Through this, it was designed through numerous 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.

It was confirmed through testing that when the storage temperature exceeded -3℃ and the temperature was lower, the juice in the fruit froze and the inner and surface tissues of the food ingredients began to be damaged. For this reason, the storage temperature must be kept between 1℃ and -3℃.

The storage time is sufficient for 3 to 5 hours if the food material is small in quantity, but when processing large quantities in boxes, it is advisable to limit it to 24 hours for washing and loading, and a maximum of 48 hours. In addition, caution must be taken as long-term exposure to -3℃ for more than 48 hours may cause tissue damage to food ingredients.

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.

In the present invention, immediately before the coating operation, the low-temperature storage food material is taken out of the storage and prepared by inserting it into a skewer equipped with a sharp attachment at the end, leaving the handle portion and inserting an appropriate number. The reason for removing the food material immediately before coating is to minimize damage to tissues other than the contact area when exposed to high temperatures above 145°C by keeping the surface and inner temperatures of the food material equally low. The skewer insertion work can save time before the coating operation by inserting the skewer into the skewer in advance and storing it even during storage.

When sugar is continuously heated at high temperatures, it caramelizes and its physical properties change to the so-called dalgona state. This is because heating causes oxidation of sugars and polymerization of decomposition products. Sugar, which begins to melt at approximately 100°C, has no change in color and flavor until about 165°C. For this reason, the present invention uses a syrup temperature of 145°C to 163°C without color change.

In addition, the first coating is done by holding the handle while touching the surface of the food ingredient to the surface of the syrup and quickly rotating the skewer, covering it with syrup. For example, a skewer with a small diameter can be rotated very quickly by holding the handle with the thumb and index finger and then rubbing it.

The Tanghulu that has been coated with the first coat is continuously treated with the second coat by holding the end of the skewer inside the container away from the syrup and quickly rotating it to shake off the syrup. In other words, when the pointed end of the skewer, which penetrates the food and exposes a predetermined length, is supported on the inside of the hemispherical container and rotated quickly, the syrup on the surface of the food flows over the surface of the food due to centrifugal force and bounces out, thereby evenly coating the surface and making it thinner. occurs.

Below, the method for manufacturing syrup for coating according to the present invention will be described.

The syrup for coating of the present invention used a mixture of 120 parts by weight of sugar, 1 part by weight of starch syrup, and 100 parts by weight of water. First, the composition is put into a hemispherical container dedicated to Tanghulu, spread evenly, and then heated over high heat without stirring; At the syrup temperature of 130°C, the heat was reduced to medium and continued heating. If the coating syrup is mixed with water and sugar and heated while stirring, there is a problem in that it does not turn into syrup, so it must be heated over high heat without stirring.

The syrup for Tanghulu coating must be completely free of moisture, and the controllable index confirmed by the present inventor's experience is that the syrup temperature is around 130°C, and up to this point, it must be continuously heated at the highest heat possible.

Also, when the syrup temperature reaches 130℃, reduce the heat to medium and continue heating, but continue to adjust the temperature until the syrup temperature is stably maintained at 145℃ to 163℃.

Specifically, at a syrup temperature of 140°C, heating is continued with the container tilted to prepare for work; Afterwards, when the overall temperature of the syrup is confirmed to be 143 to 145 ℃, reduce the heat to the lowest and continue heating to complete the coating syrup at a stable temperature of 145 ℃ to 163 ℃, and use the syrup for coating while maintaining this state.

In addition, it is desirable to place the coated food ingredients side by side on a tray lined with paper and dry them with wind. For example, a fan can be installed on the top of the tray. Additionally, the wind speed per tray is preferably 2 to 5 minutes. That is, in the present invention, by forming a thin coating layer, each skewer is sufficiently dried in about 2 minutes, and even if the coating layer is thick, 5 minutes is sufficient. After drying, continue to store in storage at 1℃ to 3℃.

To explain the coating process specifically, the prepared skewer handle is held with the thumb and index finger, and the tip of the skewer is placed in contact with the surface of the food ingredient and the thumb and index finger are rubbed and rotated quickly to form the first coating of syrup. . In other words, it can be buried in approximately one second by quickly rubbing and rotating a thin skewer using the thumb and index finger.

In addition, the present invention shakes off the syrup on the surface of the food material before it hardens. This is done by holding the end of the skewer on the inside of the syrup in a hemispherical container and quickly rotating it to shake off some of the syrup and apply a secondary coating. In other words, the viscous syrup quickly moves across the surface of the food material and becomes thin during the process of falling off due to centrifugal force, forming a thin coating layer of even thickness on the surface of the food material. Through this, Tanghulu is manufactured with a thin syrup thickness and no stickiness, and the syrup that falls off after being shaken off is returned to the container and can be recycled for subsequent coating operations.

Below, we will explain the technical implications of the present invention through comparative tests using fresh fruits, fresh strawberries, and fresh tangerines, which are representatively known as food ingredients.

The Examples and Comparative Examples of the present invention were conducted by Dalkomnara Alice Co., Ltd. in May 2023, and were tested by reflecting the most widely known and successful recipe as a known technology.

1. Examples and comparative examples

go. Example

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 with 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.

The fire zone uses a franchise commercial gas 3-row fire zone operated by the present inventor, and is controlled with high heat to open all 3 rows, medium heat to open 2 rows, and low heat to use only the central heat.

The coating syrup was made as follows.

First, put a mixture of 1.2 kg of white sugar (Cheil Jedang White Sugar), 10 g of starch syrup, and 1 kg of water into a hemispherical container and spread it evenly, then heat it over high heat without stirring, while continuously measuring the syrup temperature with an infrared thermometer. The syrup temperature is 130 degrees Celsius. At ℃, the heat is reduced to medium heat and continued to be heated. Then, at a syrup temperature of 140℃, the container is tilted forward and continued to be heated. Then, at a syrup temperature of 143℃ to 145℃, the heat is reduced to low heat and heated to achieve a final stable syrup temperature of 145 to 163℃. The syrup at ℃ was completed.

It was coated using syrup maintained at 145-163°C. The first coating is done by holding the handle of the prepared skewer with the thumb and index finger, quickly rubbing and rotating the thumb and index finger while touching the surface of the raw fruit to the syrup surface, and then continuously moving the skewer away from the syrup and applying the syrup to the inside of the hemispherical container. While supporting it, the thumb and index finger were once again quickly rubbed and rotated to shake off the syrup.

Tanghulu prepared through the above process was placed on a tray lined with clean paper, dried by a fan for 2 minutes, placed in a storage room at a temperature of 1°C to 3°C, and continued to be stored and observed.

me. Comparative example

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 known technology for comparison of the present invention. It was specified and implemented.

As a coating food material, strawberries and tangerines, which are living fruits among fresh 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, the tangerines are peeled into 7 pieces, Four strawberries were prepared by placing each on a skewer.

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.

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.

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 and 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. Test results

go. Color of finished syrup

In the case of known-technology syrups, the overall color of the syrup is golden or brown, as shown in Figure 4 (A), but the syrup of the present invention has large thick bubbles with a syrup temperature of 145 ℃ to 163 ℃ as measured by an infrared thermometer, as shown in Figure 4 (B). The difference is that it is a light yellow liquid that is continuously heated and maintains a boiling state.

me. Outflow and extent of juice

division Known technology this invention Strawberry 1 Strawberry 2 Tangerine 1 Tangerine 2 Strawberry 1 Strawberry 2 Tangerine 1 Tangerine 2 5 minutes - - - - - - - - 20 minutes + - + - - - - - 40 minutes ++ ++ ++ ++ - - + + 2 hours +++ +++ +++ +++ + + ++ ++

*　None (-), Start (+), Slight increase (++), Large increase (+++)

In the case of the known technology, the syrup was coated after turning off the heat when the overall color was golden brown. As a result, juice leakage began for both strawberries and tangerines 20 minutes after coating, and after 40 minutes, the juice leakage slightly increased, and 2 As time passed, it deteriorated to the point that it was difficult to sell it in stores, as shown in Figure 6(A).

However, in the present invention, only tangerines showed a slight outflow of juice after 40 minutes, and for strawberries, outflow began only after 2 hours, as shown in Figure 6(B), showing a significant difference in the juice outflow function.

This appears to be due to the complementary use of low-temperature storage before coating, short coating time in the coaching process, thin coating treatment, and rapid drying in the present invention.

That is, the present invention weakly crystallizes viscous pectin along with various amino acids such as aspartic acid, glutamic acid, serine, asparagine, threonine, histidine, alanine, valine, and leucine present in the juice by storing the fruit in advance in a storage room at 1℃ to -3℃. It has the effect of removing and coating the fruit right before coating, so that the surface of the fruit is moisture-free and the juice within the fruit itself is kept in a more stable state.

In addition, the coating process of the present invention involves quickly covering the fruit surface with syrup for less than 1 second, then immediately applying the first coating and secondary coating by shaking off the syrup, thereby reducing the possibility of damage to the fruit during coating. was designed to minimize.

Even after coating, the present invention is designed to store Tanghulu finished products in the most stable condition by minimizing exposure to room temperature by drying them at room temperature using a fan for about 2 minutes and immediately storing them in storage at 1°C to 3°C.

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.

all. Tanghulu’s surface stickiness

division Known technology this invention Strawberry 1 Strawberry 2 Tangerine 1 Tangerine 2 Strawberry 1 Strawberry 2 Tangerine 1 Tangerine 2 5 minutes - + + - - - - - 20 minutes + + + + - - - - 40 minutes + ++ ++ +++ - - + + 2 hours ++++ +++ ++++ ++++ + + ++ +++ 5 hours ++++ ++++ ++++ ++++ ++ ++ ++++ ++++

*　None(-), Start(+)

Regarding the stickiness of the syrup coating layer, the stickiness of the known technology Tanghulu was confirmed immediately after 5 minutes of manufacture, continued to increase after 40 minutes, and rapidly increased after 2 hours.

However, in the case of tangerines of the present invention, stickiness was confirmed after 40 minutes, slightly increased after 2 hours, and observed to be similar to the 2-hour state of well-known tangerines after 5 hours, and in the case of strawberries, stickiness was observed after 2 hours. There was no stickiness inside, but the amount showed a small increasing trend until 5 hours later.

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.

However, in the present invention, the fruit is pretreated in the lowest energy state by naturally drying the fruit after washing, removing moisture from the surface of the fruit, and storing the fruit at a low temperature of 1°C to -3°C for a predetermined period of time before coating. In the coating process, the fruit surface is in contact with the syrup surface. By rapidly rotating coating in less than 1 second and then rapidly 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.

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 if the temperature is not accurately checked. Because of this, it becomes sticky and sticks to teeth when chewing.

la. Amount of coated syrup

division Known technology this invention Strawberry 1 Strawberry 2 Tangerine 1 Tangerine 2 Strawberry 1 Strawberry 2 Tangerine 1 Tangerine 2 Before coating (A) (g) 70.8 73.5 52.9 47.0 68.6 77.9 47.5 47.1 After coating (after 5 minutes B) (g) 107.8 104.7 83.1 81.1 88.4 98.5 64.9 60.9 Amount of coated syrup (B-A) (g) 37 31.2 30.2 34.1 19.8 20.6 17.4 13.8 Syrup/total ratio (%) 32.1 39.2 21.6 24.8

The Tanghulu of the present invention has only 21.6% strawberries and 24.8% tangerines in terms of syrup weight ratio to the total weight, but the known technology has 32.1% and 39.2% strawberries and tangerines, respectively, which is significantly higher than that of the present invention, and the skewer Based on weight, in the present invention, strawberries are coated with an average of 20.2 g of syrup and tangerines are coated with an average of 15.6 g, but in the known technology, strawberries are coated with an average of 34.1 g and tangerines are coated with an average of 32.2 g, so compared to the present invention, strawberries and tangerines are coated with an average of 1.7 g and It was found to contain 2.1 times more syrup.

In other words, in terms of calories consumed per skewer, the present invention is only 59% lower for strawberries and 48.4% lower for tangerines than the known technology, so it is expected to have a great effect in preventing obesity in children and adolescents, which are the main customer base.

From another perspective, that is, in terms of manufacturing cost, the present invention is economical because more Tanghulu can be coated with the same amount of sugar. For example, when using 1.2 kg of sugar, the present invention supports 59 coatings of strawberries and 77 coatings of tangerines, but the known technology supports only 35 coatings of strawberries and 37 coatings of tangerines, so the sugar raw material cost is only 1/2, resulting in profit for franchisees. It can be greatly increased.

mind. operator coating time

time (seconds) Known technology this invention 4 coating times 12 6

The present invention shows a very fast working speed of 1.5 seconds per skewer, with a total coating time of 6 seconds for each of the four skewers used in the examples and comparative examples. However, the known technology is soaked in syrup and turned 2 to 3 times to sufficiently cover it with syrup, so it takes about 3 seconds per piece, which is confirmed to take about twice as long as the present invention. Through this, the present invention is confirmed as a technology that can significantly increase the hourly productivity of workers.

4. Consumer experiment

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.

go. Tanghulu purchase factors

division Respondents (persons) ratio(%) Coating thickness 9 30% Coating color 5 16.7% Crunch when biting 2 6.7% Does it stick to your teeth when you chew? 9 30% Is there a bitter (burnt) taste of sugar? One 3.3% Is there any stickiness? 3 10% affordable price One 3.3%

As shown in Figure 3, the seven most important purchase factors identified from user reviews such as blogs were presented as fingerprints and only one was selected. As a result, the most respondents (9 people) chose the thickness of the coating and whether it sticks to the teeth when chewing. This appears to be because the thicker the coating is, the harder it is to chew, the broken fragments are sharper and more likely to cause wounds in the mouth, and the sticky syrup sticks to the teeth during the chewing process, which poses risks such as teeth breaking or implants falling out. Through this, it was confirmed that the thickness of the syrup coating is thin and non-sticky as the most important purchasing factors considered by consumers.

me. Tanghulu with a thinner coating

division Known technology this invention Thinner syrup coating 0% 100% The syrup is more brown in color. 96.7% 3.3%

When asked to select Tanghulu with a thinner coating that was immediately visible visually, all respondents chose Tanghulu according to 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.

In addition, in response to the question of choosing a browner coating syrup color, 29 people, excluding one, chose the known technology Tanghulu. Through this, Tanghulu of the present invention is more transparent and does not brown by strictly checking the temperature during the syrup manufacturing process. You can confirm that it is manufactured with syrup.

all. Tasting sensory test

Classification (number of respondents) Known technology this invention Less hard when biting (30) 0% 100% Not sharp when chewing
Crunchier (29) 10% 86.7% When chewing
Things that don't stick to teeth (29) 6.7% 90% Something with a burnt/bitter taste like dalgona (29) 96.7% 0% Better overall (30) 3.3% 96.7% Score based on 10 points (average) (30) 4.2 9.2

In the sensory test conducted after tasting, all respondents chose Tanghulu of the present invention when asked about less hardness when biting. 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.

In addition, many respondents (86.7%) chose the Tanghulu of the present invention because it is not sharp and more crunchy when chewing. This is due to the basic 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. will be.

Regarding the fact that it does not stick to the teeth when chewing, many respondents (90%) chose Tanghulu of the present invention, because in the case of the known technology, the syrup temperature was not accurately known and the syrup completion was judged only based on the color of the syrup. This appears to be because the present invention used a syrup stable at a temperature exceeding 135°C and between 145°C and 163°C, which was confirmed as a result of a simple test regarding stickiness.

Many respondents (96.7%) chose the known technology Tanghulu as having a dalgona taste, the so-called burnt or bitter taste of sugar, because the color of the known technology syrup can be completely browned as shown in Figure 4(A). In comparison, the present invention maintains a stable syrup of 145°C to 163°C without overheating, so there is no room for a burnt taste by controlling the sugar so that it does not burn.

In addition, in terms of overall preference, most of the respondents (96.7%) chose Tanghulu of the present invention, and on a 10-point scale, the present invention was given 9.2 points and the known technology was given 4.2 points, confirming a large difference in quality.

In summary, the Tanghulu of the present invention makes it possible to provide high-quality Tanghulu that solves most of the Tanghulu problems that have not been solved so far, contributing to a diet Tanghulu that significantly reduces the calorie intake of teenagers, the main customer base, and at the same time, as a manufacturer. It can support highly economical Tanghulu production, storage and sales.

Claims (4)

Food ingredients that have been stored in storage at a temperature of 1℃ to -3℃ for 3 to 48 hours are placed on skewers, and the skewer is prepared so that the end of the skewer is exposed for a predetermined length after penetrating the ingredients while securing the handle portion;
A composition of 120 parts by weight of sugar, 1 part by weight of starch syrup, and 100 parts by weight of water is placed in a hemispherical container and spread evenly, then heated over high heat without stirring. From the syrup temperature of 130°C, the heat is reduced to medium heat and continued to be heated, and then the syrup temperature is 140°C. Continue heating at ℃ with the container tilted forward, and then reduce the heat to low and continue heating at a syrup temperature of 143℃ to 145℃ to complete the syrup with a syrup temperature of 145℃ to 163℃ and coat it by maintaining the temperature;
Applying a first coating to the surface of the syrup at a temperature of 145°C to 163°C by quickly rotating the surface of the food material in contact with it;
The end of the first coated skewer is separated from the syrup and supported inside the hemispherical container, and the skewer is rotated by friction to shake off the syrup.
The Tanghulu prepared above is dried on a tray with a fan for 2 minutes and placed in a storage room at 1°C to 3°C for continued storage;
Tanghulu manufacturing method with thin coating syrup
Tanghulu made using the manufacturing method of paragraph 1

delete delete