KR102657260B1 - Method for manufacturing cacao sweet jelly and cacao ssweet jelly manufactured by the same - Google Patents

Abstract

The method for producing cacao water yanggaeng according to the present invention includes the steps of (a) soaking agar powder in water and then heating it to prepare an agar solution; (b) adding cacao mass, white bean paste, starch syrup, white sugar, potato starch, and water to the agar solution prepared in step (a), boiling it, boiling it down, and solidifying it.

Description

Method for manufacturing cacao sweet jelly and cacao sweet jelly manufactured by the same}

The present invention relates to a method for producing cacao bean jelly and the cacao bean jelly produced thereby. In more detail, the present invention relates to a method of producing cacao bean jelly, and more specifically, to be rich in nutrients and taste by adding cacao mass, white bean paste, starch syrup, white sugar, agar powder, potato starch, and purified water. It relates to a method for producing cacao suyanggaeng with excellent flavor and cacao suyanggaeng produced thereby.

Yokan is a food made by boiling red beans, straining them, mixing them with sugar, flour, and brown powder, putting them in a mold, and steaming them. It was invented around 1,500 in Japan. However, looking at the origins of yang-gaeng, it is a food that already existed in China before BC. The original ingredients were sheep blood and meat, and the Hui people of China used sheep blood to make soup and called it yang-gaeng. It is said that today's name Yogaeng was given to this snack when it was first made in Japan because 'it tastes the best like lamb soup.'

Types of yanggaeng according to the manufacturing method include jeungyanggaeng, yeonyanggaeng, and suyanggaeng.

Jeungyanggaeng is the first type of yanggaeng, which is made by mixing wheat flour, rice flour, and salt, kneading it well until it becomes elastic, mixing it with sugar, and steaming it. It has the disadvantage of being prone to rot due to its high moisture and low sugar content, so it has not been commercialized.

Yeonyanggaeng is made by melting well-washed agar, sugar, and red bean paste over a fire, mixing well, boiling, and hardening. It has the advantage of being low in moisture and high in storability due to the addition of a lot of sugar.

Suyanggaeng has a similar manufacturing method to Yeonyanggaeng, but it contains more moisture and salt than Yeonyanggaeng, so it has a unique soft texture and is excellent in the mouth, so it is sold as a very expensive product. In Korea, it was also called sweet red bean jelly in the 1970s, and some production was carried out, but the manufacturing method was difficult, so commercialized red bean jelly was mainly distributed in Japan.

Meanwhile, depending on the ingredients used, yanggaeng includes red bean yanggaeng, chestnut yanggaeng, mung bean yanggaeng, pea yanggaeng, and sweet potato yanggaeng. The most popular type of yanggaeng worldwide is red bean yanggaeng, which belongs to the yeonyanggaeng category.

In Korea, red bean jelly was the first to be commercialized as yeonyanggaeng. Red bean jelly is made by boiling red bean paste with agar, a type of seaweed, and sugar. This type of yanggaeng was once thought of as an old-fashioned snack for adults, but these days, it is available in various flavors and friendly packages. People of all ages and genders can enjoy it as a snack, and various methods are being tried in terms of taste, functionality, packaging, etc. so that it can be used as emergency food while hiking or traveling.

The most commonly used ingredient in making yanggaeng is red beans, but it can also be made from sweet potatoes or chestnuts, or mung beans, walnuts, persimmons, almonds, ginseng, pears/bellflowers, green tea, and even chlorella.

However, in Korea, the market size of yanggaeng is not very large, being pushed out by snack foods and pies. Traditionally, Yeonyanggaeng is made from red bean paste as the main ingredient by boiling it with agar and sugar, but recently, due to the needs of consumers who care about well-being and other health, various products using mugwort, chestnuts, sweet potatoes, pumpkin, green tea, jujube, red ginseng, and black ginseng have been developed. Various types of yanggaeng are being commercialized and released. However, the development and sales of yanggaeng containing these additives is limited because the palatability of the added product is not as good as that of the existing yanggaeng using red bean paste.

In addition, yanggaeng has a very sweet and soft taste, so it is easy for people with weak teeth to eat, and it is mainly enjoyed by older people. In addition, as chocolate bars of a similar shape and price, with just the right amount of sweetness and a good chewing sensation, became widespread, awareness fell even further.

In addition, the sensory properties of yanggaeng are determined by overall preference, including not only its taste, but also its shape, color, aroma, and texture. Conventional yanggaeng does not have significant changes in shape, color, aroma, and texture, so its consumption cannot be promoted. did.

An example of a technology for solving the above problems is disclosed in Documents 1 to 4 below.

Patent Document 1 discloses a method for producing red bean suyanggaeng prepared by mixing, heating, and sterilizing red bean powder, sugar, agar, and water, wherein the red bean powder is manufactured by freeze-drying boiled red beans, and the stinging and astringent tastes are removed. The red bean boiling liquid is further mixed, and the red bean boiling liquid from which the stinging and astringent tastes have been removed is first washed by adding water to the red beans from which foreign substances have been removed and soaked for 12 hours, then soaked for 2 hours and washed 2nd to 5th. Red bean water, which is produced by continuously washing the red beans, adding 10 to 12 times the weight of water to the washed red beans, boiling them at 90 to 100°C for 1 to 15 hours, and then cooling them at room temperature for 4 to 5 hours. A method for manufacturing yanggaeng is disclosed.

Patent Document 2 includes a) a coffee leaching step of leaching coffee with alcohol or water; b) a coffee leachate filtration step of cooling and filtering the coffee leachate at a low temperature at -5 to 5°C; and c) an agar addition step of adding an agar solution to the filtered stock solution obtained in step b).

Patent Document 3 includes the steps of mixing a pear juice solution and a pear freeze-dried powder; Putting the mixed pear juice solution into a stirrer and heating while stirring; Cooking the pear juice solution by continuing the heating step; and a step of solidifying by cooling after the cooking step.

Patent Document 4 includes the steps of separating the flesh of persimmon, preparing an agar solution by heating agar and pumpkin juice, mixing and heating skim milk powder in the agar solution, and separating the heated water into the heated product. About a method for producing yanggaeng using persimmon, comprising the steps of mixing persimmon flesh and sugars, heating and stirring, forming the stirred product, and cooling the molded product. It has been disclosed.

However, the conventional technologies as described above all focused only on the functionality of yanggaeng, which resulted in poor taste and texture, and did not improve the shape and aroma, so there were no factors that could increase consumers' preference. In addition, various prior technologies have been reported, but so far there has been no report on suyanggaeng using cacao mass.

Republic of Korea Patent Publication No. 10-1708553 (announced on February 20, 2017) Republic of Korea Patent Publication No. 10-2012-0090903 (published on August 17, 2012) Republic of Korea Patent Publication No. 10-1330088 (announced on November 15, 2013) Republic of Korea Patent Publication No. 10-1976835 (announced on August 28, 2019)

The present invention was devised to solve the problems described above, and includes a method for producing cacao suyanggaeng that can be easily consumed by anyone regardless of age or gender as well as a variety of age groups by adding cacao mass, and a method for producing cacao suyanggaeng by adding cacao mass. The purpose is to provide cacao suyanggaeng.

In addition, the purpose of the present invention is to provide a method for producing cocoa bean curds that are rich in nutrients and have excellent taste and flavor by adding potato starch in addition to the existing agar powder, and to provide cocoa bean curds produced thereby.

In addition, the manufacturing method of cacao suyanggaeng, which is manufactured from suyanggaeng and is effective in dieting due to its low calories per unit package, can promote consumption of yanggaeng by replacing existing products sold on the market, and the cacao suyanggaeng manufactured thereby. The purpose is to provide

In addition, the purpose of the present invention is to provide a method for manufacturing cacao bean jelly that can create a luxurious image by forming a luxurious traditional pattern on the surface of the bean jelly, and the cacao bean jelly produced thereby.

In order to achieve the above object, the method for producing cacao water yanggaeng according to the present invention includes the steps of (a) soaking agar powder in water and then heating it to prepare an agar solution; (b) adding cacao mass, white bean paste, starch syrup, white sugar, potato starch, and water to the agar solution prepared in step (a), boiling it, boiling it down, and then hardening it. Suyanggaeng contains 10-15% by weight of cacao mass, 20-30% by weight of white bean paste, 5-10% by weight of starch syrup, 5-10% by weight of white sugar, 0.5-2% by weight of agar powder, 0.5-1% by weight of potato starch, and 40% water. It contains ~50% by weight, and in step (b), water is added 10 times (v/w) to the mixture of lotus root and dandelion root, followed by hot water extraction at 70-100°C for 1-2 hours and then filtered. An additional 0.05 to 0.1% by weight of the prepared mixed extract is added, and the mixed extract is characterized in that lotus root and dandelion root are mixed at a weight ratio of 2:1.
Additionally, step (b) is characterized in that the mixture is boiled at 85 to 90°C for 35 to 45 minutes.

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In addition, in step (b), the boiled mixture is poured into a mold in which a plurality of molding grooves are divided and one or more engraved portions of pictures, letters, or patterns are formed on the inner bottom surface of each molding groove, and then hardened. It is characterized by manufacturing.

In addition, the engraved portion has an octagonal or polygonal circumference, and Chinese characters and bird patterns are formed on the inside of the traditional Hanok door grate.

In addition, the present invention provides cacao suyanggaeng produced by the above production method.

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As described above, the method for producing cacao suyanggaeng according to the present invention and the cacao suyanggaeng produced thereby have the effect of being easily consumed by anyone regardless of age or gender as well as various age groups by adding cacao mass. .

In addition, not only is the preference for taste, aroma, and texture greatly improved, but it also has excellent functional substances such as polyphenols and antioxidant effects, which has the effect of providing a product differentiated from existing regular yanggaeng.

In addition, since it is manufactured from beef yanggaeng, it is effective in dieting due to its low calories per unit package, which has the effect of promoting the consumption of yanggaeng by replacing existing products sold on the market.

In addition, by forming a luxurious traditional pattern on the surface of the yanggaeng, it is possible to create a luxurious image.

Hereinafter, the most preferred embodiments of the present invention will be described in detail in order to enable those skilled in the art to easily practice the present invention.

The present invention includes the steps of (a) soaking agar powder in water and then heating it to prepare an agar solution; (b) adding cacao mass, white bean paste, starch syrup, white sugar, potato starch, and water to the agar solution prepared in step (a), boiling it, boiling it down, and hardening it.

Step (a) is a step of preparing an agar solution. Agar powder is soaked in water and then heated to prepare a thick agar solution. At this time, heat while stirring well to prevent the agar from sticking to the heating container.

Step (b) is a step of adding cacao mass, white bean paste, starch syrup, white sugar, potato starch, and water to the agar solution prepared in step (a), boiling it at 85-90°C for 35-45 minutes, boiling it down, and hardening it. .

At this time, the amount of ingredients added is 10-15% by weight of cacao mass, 20-30% by weight of white bean paste, 5-10% by weight of starch syrup, 5-10% by weight of white sugar, 0.5-2% by weight of agar powder, and 0.5-1% by weight of potato starch. , contains 40 to 50% by weight of water.

Cacao mass is made by fermenting, drying and roasting cacao beans, grinding and pressing crushed cacao nibs into a paste and solidifying it. The content of cacao mass affects the concentration of chocolate, and products with various cacao mass contents ranging from 30 to 70% are produced. The cacao mass contains useful ingredients such as polyphenol, lignin, and theobromine, so it blocks the action of free radicals and has effects such as antioxidant activity, prevention of wrinkles, prevention of arteriosclerosis, inhibition of cholesterol and blood pressure rise, prevention of constipation, and improvement of depression. there is.

It is preferable to add 10 to 15% by weight of the cacao mass. If the content of the cacao mass is less than 10% by weight, the unique taste and aroma of the cacao mass is reduced and the color becomes lighter, and if it exceeds 15% by weight, the cacao mass has a bitter taste. This may cause the flavor of the suyanggaeng to deteriorate.

White bean paste is made by soaking white kidney beans in water, boiling them, removing the skin, and mashing the white kidney beans with the skin removed.

It is preferable to add 20 to 30% by weight of the white bean paste. If the content of the white bean paste is less than 20% by weight, the chewy taste and sweetness of the bean jelly decreases, and if it exceeds 30 wt%, the cohesion decreases and the soybean jelly falls into pieces. There is a problem with losing.

Starch syrup adds a soft taste to yanggaeng and improves the productivity of yanggaeng by making the surface of the yanggaeng shiny.

It is preferable to add 5 to 10% by weight of the starch syrup. If the content of the starch syrup is less than 5% by weight, the soft taste of the suyanggaeng is reduced and productability is reduced, and if it exceeds 10% by weight, the suyanggaeng becomes soft. there is a problem.

White sugar is a small particle of high purity white sugar that is made first in the sugar manufacturing process. Sugar is made from sugar cane or sugar beets, and raw sugar before processing has a yellowish color. In the process of making crystals by refining and drying this raw sugar using charcoal, etc., the activated carbon removes the pigment along with the impurities in the raw sugar, making it white. The first product produced in this way is white sugar that is more than 99% pure, with only sucrose remaining.

It is preferable to add 5 to 10% by weight of white sugar. If the content of white sugar is less than 5% by weight, sweetness is insufficient, and the sweet potato becomes soft and difficult to maintain its shape. If it exceeds 10% by weight, it becomes elastic and loses its shape. It is difficult to achieve a soft texture, and the flavor of suyanggaeng may be reduced due to the sweetness.

Agar powder is a processed seaweed product made by freezing and drying agar agar, which is a coagulant of the hot-water extract of agar agar. Its main ingredient is carbohydrates, and it contains other ingredients such as calcium, sodium, potassium, magnesium, iron, copper, and zinc, which helps the body function smoothly. It is attracting attention as a health food. In addition, agar has coagulability and viscoelasticity, so it is used as a gelling agent, stabilizer, thickener, etc. In the present invention, it not only adds health effects to the agar, but also acts to coagulate and solidify the agar.

It is desirable to add 0.5 to 2% by weight of the agar powder. If the content of the agar powder is less than 0.5% by weight, the coagulation power of the agar powder decreases and there is a problem that the agar powder becomes soft. If it exceeds 2% by weight, the agar powder becomes brittle. Suyanggaeng hardens quickly and its taste deteriorates.

Potato starch is a starch extracted from potatoes. Because it has a low protein content and high whiteness, it is used as starch for food and medicine in addition to being used for food.

The reason why potato starch was used to make suyanggaeng is because it has a lower gelatinization temperature than other starches, so it is absorbed quickly, has the effect of shortening the boiling time, and does not discolor when mixed with other ingredients and heated. .

Additionally, the characteristics that distinguish potato starch from other starches include large starch particles, high purity, relatively long amylose and amylopectin chain lengths, the presence of phosphate ester groups in amylopectin, and the presence of specific cations that affect viscosity behavior. It has the ability to exchange and form a thick viscoelastic gel when heated and cooled.

It is preferable to add 0.5 to 1% by weight of the potato starch. If the potato starch content is less than 0.5% by weight, the effect of improving the texture and stability of the suyanggaeng is minimal, and if it exceeds 1% by weight, the effect of improving the texture and stability of the suyanggaeng is minimal. There is a problem that the viscosity of the dough increases, preventing molding.

Water is added to mix the ingredients and soften the water, and it is preferable to use purified water or mineral water. It is preferable to add 40 to 50% by weight of water.

Meanwhile, the boiled and boiled mixture in step (b) is poured into a mold and hardened to produce a suyanggaeng product.

In particular, the molding frame is formed with a plurality of molding grooves, and one or more engraved portions of a picture, letter, or pattern are formed on the inner bottom surface of each molding groove.

In addition, the engraved portion has an octagonal or polygonal circumference, and on the inside thereof, Chinese characters and bird patterns are formed on the background of traditional Hanok door bars.

In this way, the present invention can manufacture cacao suyanggaeng capable of creating a luxurious image by forming luxurious traditional patterns on the surface of the suyanggaeng using a mold.

The present invention is a mixed extract prepared by adding 10 times (v/w) water to the mixture of lotus root and dandelion root in step (b) above, followed by hot water extraction at 70-100°C for 1-2 hours and then filtering. An additional 0.05 to 0.1% by weight can be added.

The mixed extract is preferably a mixture of lotus root and dandelion root at a weight ratio of 2:1, but if the mixing ratio is outside the range, the chewy taste of the suyanggaeng is significantly reduced or a bitter taste is added, which reduces preference.

In particular, the present invention includes a mixed extract obtained by extracting lotus root and dandelion root together as an active ingredient. The mixed extract has the effect of reducing bitterness and suppressing the rise in blood sugar through the inulin component of lotus root, silymarin of dandelion root, It contains bioactive substances such as curcumin, berberine, sesquiterpene lactone, and chlorogenic acid, and has anti-inflammatory and antioxidant effects.

It is preferable to add 0.05 to 0.1% by weight of the mixed extract. If the content of the mixed extract is less than 0.05% by weight, the inherent efficacy of lotus root and dandelion root cannot be sufficiently exerted, and if it exceeds 0.1% by weight, it has a bitter taste and There is a problem that the scent becomes strong and reduces overall preference.

Additionally, in the present invention, 0.01 to 0.05% by weight of sun peach enzyme solution may be added in step (b).

Sun peach is the fruit of a wild peach tree that grows in mountainous areas of Korea and China. It was a fruit that was rarely sought after by the public due to its dry taste, but in modern times, it is known to be effective in relieving asthma, cough, and bronchitis.

Sun peaches contain amygdalin, which is vitamin B17, and are particularly effective for bronchial diseases. In addition, they contain vitamin A, vitamin C, and dietary fiber, which help protect eyesight, relieve fatigue, beautify the skin, improve immunity, prevent colds, and relieve constipation. Helps with prevention, etc.

The sun peach enzyme solution contains sun peaches and sugar in a container at a weight ratio of 1:1, stores the container in a sealed state at a temperature of 18 to 20°C for 3 to 4 months, separates the sun peaches stored in the container, and It is manufactured by fermenting the remaining filtrate in a sealed state.

It is preferable to add 0.01 to 0.05% by weight of the sun peach enzyme solution. If the content of the sun peach enzyme solution is less than 0.01% by weight, the effect of improving the flavor of the suyanggaeng is minimal, and if it exceeds 0.05% by weight, the fermentation smell is unpleasant. There may be a problem with getting stronger.

Meanwhile, in the present invention, 0.01 to 0.05% by weight of sprouted oat powder can be added in step (b).

Sprouted oats contain a balanced amount of protein and essential amino acids, and are recognized as a crop with high food value as it contains 2 to 6% of beta-glucan, a type of dietary fiber. In particular, avenanthramides (Avn) are known to exist only in oats among grains and are known to have antioxidant and anti-inflammatory effects.

Sprouted oat powder is manufactured by sprouting oat grains, then drying and grinding them. Sprouted oat powder is manufactured by grinding it to the size of fine or coarse powder. Fine powder preferably has a particle size of 100㎛~0.1mm, and coarse powder preferably has a particle size of 0.2~3mm.

This germinated oat powder has the effect of improving palatability, such as improving flavor, because saccharification can be expected due to germination.

It is preferable to add 0.01 to 0.05% by weight of the germinated oat powder. If the content of the germinated oat powder is less than 0.01% by weight, the flavor improvement effect due to saccharification is minimal, and if it exceeds 0.05% by weight, the cohesion is reduced. There is a problem with dropping it.

The present invention provides cacao suyanggaeng produced by the above-described manufacturing method, which contains 108 kcal per 50g, 41 mg of sodium, 18 g of carbohydrates, 13 g of sugars, 3 g of fat, 2 g of saturated fat, and 1 g of protein. It is effective in dieting due to its low calories per unit packaging.

For example, in the case of Haitai's yeonyanggaeng product sold on the market, it contains 160 kcal per 55g and consists of 38g of carbohydrates, 28g of sugars, and 2.2g of protein.

Therefore, the present invention can produce low-calorie suyanggaeng with good taste while lowering the sugar content.

Hereinafter, the present invention will be explained in more detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

<Example 1>

Soak 1% by weight of agar powder in water and then heat to prepare a thick agar solution.

Add 12% by weight of cacao mass, 26% by weight of white bean paste, 7% by weight of starch syrup, 7% by weight of white sugar, 1% by weight of potato starch, and 46% by weight of water to the prepared agar solution, boil at 90°C for 40 minutes, simmer, and harden. Cacao suyanggaeng was manufactured.

<Example 2>

Soak 1% by weight of agar powder in water and then heat to prepare a thick agar solution.

12% by weight of cacao mass, 26% by weight of white bean paste, 7% by weight of starch syrup, 7% by weight of white sugar, 0.9% by weight of potato starch, 46% by weight of water, and 0.1% by weight of mixed extract were added to the prepared agar solution, and then incubated at 90°C for 40% by weight. It was boiled for several minutes, simmered, and hardened to produce cacao suyanggaeng.

<Example 3>

Soak 1% by weight of agar powder in water and then heat to prepare a thick agar solution.

The prepared agar solution contains 12% by weight of cacao mass, 26% by weight of white bean paste, 7% by weight of starch syrup, 7% by weight of white sugar, 0.8% by weight of potato starch, 46% by weight of water, 0.1% by weight of mixed extract, 0.05% by weight of sun peach enzyme solution, and After adding 0.05% by weight of germinated oat powder, it was boiled at 90°C for 40 minutes, boiled down, and hardened to produce cacao suyanggaeng.

<Comparative Example 1>

Agar powder was soaked in water and heated to prepare an agar solution. Red bean paste, sugar, starch syrup, glucose, and agar were added to the agar solution, boiled, and hardened to prepare red bean yeongyanggaeng.

<Experimental Example 1> Measurement of pH, moisture content and sugar content of cacao suyanggaeng

The results of measuring the pH, moisture content, and sugar content of the suyanggaeng according to Examples 1 to 3 and the red bean yanggaeng of Comparative Example 1 are shown in Table 1.

To determine pH, the sample was homogenized with distilled water, centrifuged at 3,000 rpm for 10 minutes, and 10 mL of the supernatant was taken and used in the experiment.

The moisture content was measured using a moisture meter (MA-35) after taking a sample and weighing it.

Sugar content was measured by diluting the sample 4 times, homogenizing it, centrifuging it at 3,000 rpm for 10 minutes, and taking the supernatant using a sugar meter (GMK-703AC).

division pH Moisture content (%) Sweetness (brix) Comparative Example 1 6.58±0.06 33.58±0.34 8.20±0.06 Example 1 6.22±0.01 38.26±0.25 7.92±0.13 Example 2 6.12±0.02 39.54±0.36 7.84±0.07 Example 3 6.10±0.00 40.00±0.52 7.78±0.06

As shown in Table 1, the pH of the cacao suyanggaeng of Examples 1 to 3 decreased as cacao mass and mixed extract were added, the moisture content was higher and the sugar content was lower than that of the regular red bean yanggaeng of Comparative Example 1. . This is believed to be due to the dilution effect of sugar caused by the cacao mass and mixed extract added to suyanggaeng and the reduction in the amount of sediment added, which is the main source of sweetness.

<Experimental Example 2> Texture of cacao suyanggaeng

In order to determine the texture characteristics of suyanggaeng, the sample was cut into 4*4*2cm sizes and the probe was pressed twice using a Rheometer (Compac-100, Sun scientific). From the force-time curve obtained, hardness, cohesiveness, and elasticity were measured. was measured.

division Hardness (g/㎠) Cohesiveness (%) Elasticity (%) Comparative Example 1 4,635.28±355.67 110.34±14.21 118.87±12.08 Example 1 2,482.86±193.28 84.95±8.54 95.92±7.26 Example 2 2,401.50±62.75 75.26±2.71 94.36±3.21 Example 3 2,382.34±35.58 74.48±3.18 93.27±2.26

As shown in Table 2, the hardness of the cacao suyanggaeng of Examples 1 to 3 decreased compared to the regular red bean yanggaeng of Comparative Example 1, and the cohesiveness and elasticity showed significant differences from Comparative Example 1. It can be seen that Examples 1 to 3 are not different from each other.

<Experimental Example 3> Polyphenol content and DPPH radical scavenging ability of Suyanggaeng

The content of total polyphenol compounds was measured by applying the Folin-Denis method. That is, 0.5 mL of the sample diluted with distilled water was placed in a test tube, 5 mL of distilled water was added, mixed, and left at room temperature for 3 minutes. Then, 1 mL of 10% Na ₂ CO ₃ saturated solution was added and mixed, reacted at room temperature for 1 hour, and the absorbance of the supernatant was measured at 700 nm. The standard substance was caffeic acid, prepared at a concentration of 0 to 100 μg/mL, and analyzed in the same manner as the sample, and the total polyphenol content of the extract was calculated from the standard calibration curve.

In addition, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity was measured by adding 5.6 mL of 0.4mM DPPH solution (methanol) to 0.4 mL of sample dilution, leaving it for 10 minutes, and measuring absorbance at 525 nm.

division Total polyphenol content (㎍/mL) DPPH radical scavenging ability (%) Comparative Example 1 16.48±0.02 7.79±0.06 Example 1 36.18±0.12 22.04±0.12 Example 2 42.23±0.08 30.86±0.08 Example 3 56.76±0.03 42.12±0.13

As shown in Table 3, the total polyphenol content of the cacao suyanggaeng of Examples 1 to 3 tended to significantly increase compared to the general red bean yanggaeng of Comparative Example 1.

In addition, the change in DPPH radical scavenging ability of the cacao suyanggaeng of Examples 1 to 3 showed a significant increase in antioxidant activity compared to the general red bean yanggaeng of Comparative Example 1.

<Experimental Example 4> Sensory evaluation of cacao suyanggaeng

Sensory tests were conducted on regular red bean yanggaeng of Comparative Example 1 and cacao suyanggaeng of Examples 1 to 3.

The sensory test was evaluated in the order of scent, taste, color, texture, and overall preference. Fifty adult men and women were selected and evaluated for scent, taste, color, texture, and overall preference. The scores were scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 4.

division incense taste color Texture overall preference Comparative Example 1 3.6 3.4 3.9 2.8 3.2 Example 1 4.2 4.0 4.0 3.2 3.8 Example 2 4.3 4.2 4.1 3.4 4.0 Example 3 4.5 4.2 4.0 3.5 4.0

As shown in Table 4, the regular red bean yanggaeng of Comparative Example 1 and the cacao suyanggaeng of Examples 1 to 3 did not show significant differences in color, but were comparable to those of Examples 1 to 3 in terms of aroma, taste, texture and overall preference. The cacao suyanggaeng in Example 3 showed high scores, and the regular red bean yeonyanggaeng in Comparative Example 1 showed low scores in all items.

Therefore, it can be seen that manufacturing cacao suyanggaeng with added cacao mass and extracts has excellent preference.

Although the present invention has been described with a focus on preferred embodiments, it is clear to those skilled in the art that various modifications can be made without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the appended claims to include examples of many such modifications.

Claims (8)

(a) preparing an agar solution by soaking agar powder in water and then heating it; (b) adding cacao mass, white bean paste, starch syrup, white sugar, potato starch, and water to the agar solution prepared in step (a), boiling it, boiling it down, and then hardening it.
The cacao soyanggaeng contains 10-15% by weight of cacao mass, 20-30% by weight of white bean paste, 5-10% by weight of starch syrup, 5-10% by weight of white sugar, 0.5-2% by weight of agar powder, 0.5-1% by weight of potato starch, Contains 40 to 50% by weight of water,
0.05 to 0.1 weight of mixed extract prepared by adding 10 times (v/w) water to the mixture of lotus root and dandelion root in step (b) above, followed by hot water extraction at 70 to 100°C for 1 to 2 hours and then filtering. Add more %,
The mixed extract is a method of producing cacao suyanggaeng, characterized in that lotus root and dandelion root are mixed at a weight ratio of 2:1.
delete In claim 1,
Step (b) is a method of producing cacao suyanggaeng, characterized in that the mixture is boiled at 85 to 90 ° C. for 35 to 45 minutes.
In claim 1,
In step (b), the boiled mixture is poured into a mold in which a plurality of molding grooves are divided and one or more engraved portions of pictures, letters, or patterns are formed on the inner bottom surface of each molding groove, and then solidified to produce a water tank. A method for manufacturing cacao suyanggaeng, characterized in that:
In claim 4,
A method of manufacturing a cacao suyanggaeng, characterized in that the intaglio part has an octagonal or polygonal circumference, and on the inside thereof, Chinese characters and bird patterns are formed on the background of traditional Hanok door bars.
delete delete Cacao suyanggaeng manufactured by the manufacturing method of any one of claims 1, 3, 4, and 5.