KR102657260B1 - Method for manufacturing cacao sweet jelly and cacao ssweet jelly manufactured by the same - Google Patents
Method for manufacturing cacao sweet jelly and cacao ssweet jelly manufactured by the same Download PDFInfo
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- KR102657260B1 KR102657260B1 KR1020230095874A KR20230095874A KR102657260B1 KR 102657260 B1 KR102657260 B1 KR 102657260B1 KR 1020230095874 A KR1020230095874 A KR 1020230095874A KR 20230095874 A KR20230095874 A KR 20230095874A KR 102657260 B1 KR102657260 B1 KR 102657260B1
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- cacao
- weight
- suyanggaeng
- water
- agar
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
본 발명에 따른 카카오 수양갱의 제조방법은 (a) 한천가루를 물에 불린 다음 가열하여 한천액을 제조하는 단계; (b) 상기 (a)단계의 제조한 한천액에 카카오매스, 백앙금, 물엿, 백설탕, 감자전분 및 물을 첨가하여 끓여서 졸인 후 굳히는 단계;를 포함하는 것을 특징으로 한다.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
본 발명은 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱에 관한 것으로, 보다 상세하게는 카카오매스, 백앙금, 물엿, 백설탕, 한천가루, 감자전분 및 정제수를 첨가하여 영양이 풍부하고, 맛과 풍미가 우수한 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱에 관한 것이다.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.
양갱은 팥을 삶아 체에 거르고, 설탕, 밀가루, 갈분 등을 섞어 틀에 넣고 쪄서 만든 음식으로, 일본에서 1,500년 경에 고안된 음식이다. 그러나, 양갱의 기원을 보면 기원 전 중국에서 이미 존재했던 음식으로 원래 재료는 양의 피와 고기였으며, 중국의 후이족은 양의 피를 이용하여 수프를 만들고 이를 양갱이라고 했다. 오늘날의 양갱이라는 이름은 일본에서 이 과자를 처음 만들었을 때 '양고기 국처럼 맛이 최고다'라는 이유로 양갱이라는 이름이 붙었다고 알려져 있다.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.'
양갱의 제법에 따른 종류로는 증양갱, 연양갱, 수양갱이 있다. Types of yanggaeng according to the manufacturing method include jeungyanggaeng, yeonyanggaeng, and suyanggaeng.
증양갱은 최초의 양갱으로, 밀가루, 쌀가루, 소금을 혼합한 후 이를 탄력이 생길 때까지 잘 개어서 설탕을 섞어서 찐 것으로, 수분이 많고 당분이 적어서 썩기 쉬운 단점이 있어 상업화되지 못한 상태이다. 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.
연양갱은 잘 씻은 한천과 설탕과 팥소를 불에 녹여 잘 개어 가며 조려서 굳힌 것인데 수분이 적고 설탕이 많이 첨가되어 저장성이 높은 장점이 있다. 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.
수양갱은 연양갱과 제법은 유사하나, 연양갱보다 수분이 많고 염분이 들어 있어 특유의 부드러운 식감과 입안에서의 목넘김이 우수하여 매우 고가의 제품으로 판매되고 있다. 국내의 경우 1970년대 단팥묵으로도 불리며, 일부 제조가 이루어져 왔으나, 그 제조법이 까다로워 일본에서 주로 상업화된 양갱이 유통되었다.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.
한편, 양갱은 사용 재료에 따라 팥양갱, 밤양갱, 녹두양갱, 완두양갱, 고구마양갱 등이 있다. 전 세계적으로 가장 대중적인 양갱은 팥양갱이며, 이는 연양갱에 속한다. 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.
국내에서도 연양갱으로서 팥양갱이 가장 먼저 상업화된 바, 팥양갱은 붉은 팥앙금에 해조류의 일종인 한천과 설탕을 넣고 졸여낸 것으로, 어른들의 옛날 간식으로만 생각되었던 양갱이지만, 요즘에는 다양한 맛과 친근한 패키지로 남녀노소 할 것 없이 간식으로 즐길 수 있고, 등산, 여행 시 비상식량으로 애용될 수 있도록 맛, 기능성, 포장 등에서 다양한 방법들이 시도되고 있다.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.
양갱 제조 시 가장 많이 사용되는 재료는 역시 팥이지만, 그 외에도 고구마나 밤으로 만들거나 혹은 녹두, 호두, 감, 아몬드, 인삼, 배/도라지, 녹차, 심지어 클로렐라 등을 사용하기도 한다.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.
그러나, 국내에서 양갱은 간식용 식품인 과자류나 파이류에 밀려 시장 규모가 그리 크지 않다. 전통적으로 연양갱은 팥앙금을 주원료로 한천, 당류를 첨가하여 조려서 제조하고 있으나, 최근 웰빙 등의 건강을 생각하는 소비자들의 욕구로 쑥, 밤, 고구마, 호박, 녹차, 대추, 홍삼, 흑삼 등을 이용한 다양한 종류의 양갱이 상품화되고 출시되고 있다. 하지만, 이들 첨가 원료들이 포함된 양갱은 첨가제품의 기호성 등이 팥앙금을 사용한 기존의 양갱에 비해 좋지 않아 제품의 개발 및 판매가 한정되어 있는 실정이다.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.
또한, 양갱은 맛이 몹시 달고 부드러워서 이가 약한 사람이 먹기에도 부담이 없고, 주로 연령대가 높은 사람들이 즐겨 먹는다. 게다가 비슷한 형태와 가격을 가진 데다가 알맞게 달고 씹는 느낌도 좋은 초코바가 보급이 되면서 인지도는 더욱 떨어지게 되었다.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.
또한, 양갱의 관능은 그 맛은 물론, 모양, 색, 향, 식감 등을 포함하여 전체적인 기호도를 통해 결정되는데, 종래 양갱은 모양, 색, 향, 식감 등에 큰 변화가 없어 그 소비가 촉진되지 못하였다.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.
상기한 문제점을 해결하기 위한 기술의 일예가 하기 문헌 1 내지 문헌 4에 개시되어 있다.An example of a technology for solving the above problems is disclosed in Documents 1 to 4 below.
특허문헌 1에는 팥 분말, 설탕, 한천 및 물을 혼합, 가열 및 살균하여 제조되는 팥 수양갱의 제조 방법에 있어서, 상기 팥 분말은 삶은 팥을 동결 건조하여 제조되고, 아린 맛과 떫은 맛이 제거된 팥 자숙액을 더 혼합하되, 상기 아린 맛과 떫은 맛이 제거된 팥 자숙액은 이물질을 제거한 팥에 물을 가하여 12시간 침지하여 1차 수세하고, 이어서 2시간 침지하여 2차 수세 내지 5차 수세를 연속하여 수행한 후, 수세된 팥에 10~12배 중량의 물을 가하고 1~15시간 동안 90~100℃로 끓인 후 상온에서 4~5시간 동안 냉각시켜 제조되는 것을 특징으로 하는 팥 수양갱의 제조방법에 대해 개시되어 있다.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.
특허문헌 2에는 a) 커피를 주정 또는 물로 침출하는 커피 침출 단계; b) 상기 커피 침출액을 -5 내지 5℃ 에서 저온 냉각 여과하는 커피 침출액 여과 단계; 및 c) 상기 b) 단계에서 얻어진 여과 원액에 한천 용액을 첨가하는 한천 첨가 단계를 포함하는 것을 특징으로 하는 커피양갱 제조방법에 대해 개시되어 있다.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).
특허문헌 3에는 배즙 용액 및 배 동결 건조 분말을 혼합하는 단계; 혼합된 배즙 용액을 교반기에 넣고 교반하면서 가열하는 단계; 상기 가열하는 단계를 지속하여 배즙 용액을 조리는 단계; 및 상기 조리는 단계 후 냉각시켜 고형화하는 단계;를 포함하는 것을 특징으로 하는 배 양갱의 제조방법에 대해 개시되어 있다.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.
특허문헌 4에는 감의 과육을 분리하는 단계와, 한천과 호박즙을 가열하여 한천액을 제조하는 단계와, 상기 한천액에 탈지분유를 혼합하여 가열하는 단계와, 상기 가열된 가열물에 상기 분리된 감 과육 및 당류를 혼합하고, 가열 및 교반하는 단계와, 상기 교반된 교반물을 성형하는 단계와, 상기 성형된 성형물을 냉각하는 단계를 포함하는 것을 특징으로 하는 감을 이용한 양갱의 제조방법에 대해 개시되어 있다.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.
그러나, 상술한 바와 같은 종래의 기술들은 모두 양갱의 기능성에만 초점을 맞춰 그 맛과 식감이 좋지 못하고, 모양과 향 등도 개선되지 못해 소비자들의 기호도를 상승시킬 만한 요소가 없었다. 이외에도 다양한 선행기술들이 보고되고 있지만 아직까지도 카카오매스(cacao mass)를 이용한 수양갱에 대해서는 보고된 바 없다.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.
본 발명은 상술한 바와 같은 문제점을 해결하기 위해 안출된 것으로서, 카카오매스(cacao mass)를 첨가하여 다양한 연령대는 물론 남녀노소 관계없이 누구나 간편하게 섭취할 수 있는 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱을 제공하는데 목적이 있다.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.
또한, 기존의 한천가루 이외에 감자전분을 추가함으로써 영양이 풍부하고, 맛과 풍미가 우수한 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱을 제공하는데 목적이 있다.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.
또한, 수양갱으로 제조되어 단위 포장당 칼로리가 낮아 다이어트에 효과가 있어 시중에 판매되고 있는 기존 제품을 대체하여 양갱 소비를 촉진시킬 수 있는 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱을 제공하는데 목적이 있다.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
또한, 고급스러운 전통 문양을 양갱 표면에 형성함으로써 고급스러운 이미지 연출이 가능한 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱을 제공하는데 목적이 있다.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.
상기 목적을 달성하기 위해 본 발명에 따른 카카오 수양갱의 제조방법은 (a) 한천가루를 물에 불린 다음 가열하여 한천액을 제조하는 단계; (b) 상기 (a)단계의 제조한 한천액에 카카오매스, 백앙금, 물엿, 백설탕, 감자전분 및 물을 첨가하여 끓여서 졸인 후 굳히는 단계;를 포함하는 카카오 수양갱의 제조방법에 있어서, 상기 카카오 수양갱은 카카오매스 10~15 중량%, 백앙금 20~30 중량%, 물엿 5~10 중량%, 백설탕 5~10 중량%, 한천가루 0.5~2 중량%, 감자전분 0.5~1 중량%, 물 40~50 중량%를 포함하며, 상기 (b)단계에서 연근과 민들레 뿌리를 혼합한 혼합물에 물을 10배(v/w) 첨가한 후 70~100℃에서 1~2시간 동안 열수 추출한 후 여과하여 제조한 혼합 추출물 0.05~0.1 중량%를 더 첨가하고, 상기 혼합 추출물은 연근과 민들레 뿌리를 2:1의 중량비로 혼합하는 것을 특징으로 한다.
또한, 상기 (b)단계는, 혼합물을 85~90℃에서 35~45분 동안 끓이는 것을 특징으로 한다.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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또한, 상기 (b)단계는, 다수의 성형홈이 구획 형성되고, 각 성형홈의 내부 바닥면에 그림, 문자, 문양 중 하나 또는 하나 이상의 음각부가 형성된 성형틀에 끓인 혼합물을 부은 후 굳혀 수양갱을 제조하는 것을 특징으로 한다.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.
또한, 상기 음각부는 둘레가 팔각 또는 다각형이고, 그 내측에 전통 한옥 문창살 바탕에 한자와 새 문양이 형성되는 것을 특징으로 한다.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.
또한, 본 발명은 상기의 제조방법으로 제조된 카카오 수양갱을 제공한다.In addition, the present invention provides cacao suyanggaeng produced by the above production method.
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상술한 바와 같이, 본 발명에 따른 카카오 수양갱의 제조방법 및 이에 의해 제조된 카카오 수양갱은 카카오매스(cacao mass)를 첨가하여 다양한 연령대는 물론 남녀노소 관계없이 누구나 간편하게 섭취할 수 있는 효과가 있다.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. .
또한, 맛, 향, 조직감 등의 기호도가 크게 개선됨은 물론 폴리페놀 등과 같은 기능성 물질과 항산화 효과가 우수하여 기존의 일반 양갱과 차별화된 제품을 제공하는 효과가 있다.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.
또한, 수양갱으로 제조되어 단위 포장당 칼로리가 낮아 다이어트에 효과가 있어 시중에 판매되고 있는 기존 제품을 대체하여 양갱 소비를 촉진시키는 효과가 있다.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.
또한, 고급스러운 전통 문양을 양갱 표면에 형성함으로써 고급스러운 이미지 연출이 가능한 효과가 있다.In addition, by forming a luxurious traditional pattern on the surface of the yanggaeng, it is possible to create a luxurious image.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있을 정도로 상세히 설명하기 위하여, 본 발명의 가장 바람직한 실시예를 상세하게 설명한다.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.
본 발명은 (a) 한천가루를 물에 불린 다음 가열하여 한천액을 제조하는 단계; (b) 상기 (a)단계의 제조한 한천액에 카카오매스, 백앙금, 물엿, 백설탕, 감자전분 및 물을 첨가하여 끓여서 졸인 후 굳히는 단계;를 포함하는 카카오 수양갱의 제조방법에 관한 것이다.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.
상기 (a) 단계는 한천액을 제조하는 단계로서, 한천가루를 물에 불린 다음 가열하여 걸쭉한 정도의 한천액을 제조한다. 이때, 한천이 가열용기에 눌어붙지 않도록 잘 저어주면서 가열한다. 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.
상기 (b)단계는 상기 (a)단계의 제조한 한천액에 카카오매스, 백앙금, 물엿, 백설탕, 감자전분 및 물을 첨가한 후 85~90℃에서 35~45분 동안 끓여서 졸인 후 굳히는 단계이다. 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. .
이때, 재료들의 첨가량은 카카오매스 10~15 중량%, 백앙금 20~30 중량%, 물엿 5~10 중량%, 백설탕 5~10 중량%, 한천가루 0.5~2 중량%, 감자전분 0.5~1 중량%, 물 40~50 중량%를 포함한다.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.
카카오매스는 카카오 빈(cacao bean)을 발효 건조시켜 로스팅한 후 분쇄한 카카오 닙스(cacao nibs)를 갈아 압착하여 페이스트로 만들어 고형화시킨 것이다. 카카오매스의 함유량은 초콜릿의 농도에 영향을 주며, 30~70%까지 다양한 카카오매스 함량의 제품이 생산되고 있다. 상기 카카오매스는 폴리페놀, 리그닌, 테오브로민 등의 유용한 성분이 함유되어 있어 활성산소의 작용을 차단하여 항산화 작용, 주름 방지, 동맥경화 예방, 콜레스테롤 및 혈압 상승 억제, 변비 방지, 우울증 개선 등의 효과가 있다.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.
상기 카카오매스의 함량은 10~15 중량%를 첨가하는 것이 바람직하며, 상기 카카오매스의 함량이 10 중량% 미만이면 카카오매스 특유의 맛과 향이 떨어지고 색깔이 연해지며, 15 중량%를 초과하면 쓴맛에 의해 수양갱의 풍미가 저하될 수 있다.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.
백앙금은 흰강낭콩을 물에 불린 후 삶아서 껍질을 제거하고, 껍질이 제거된 흰강낭콩을 으깨어 제조된다.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.
상기 백앙금의 함량은 20~30 중량%를 첨가하는 것이 바람직하며, 상기 백앙금의 함량이 20 중량% 미만이면 수양갱의 씹는 맛이 떨어지고 단맛이 떨어지며, 30 중량%를 초과하면 응집력이 떨어져 수양갱이 부스러지는 문제가 있다.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.
물엿은 양갱에 부드러운 맛을 더해주고 수양갱의 표면을 윤기나게 하여 수양갱의 제품성을 높여준다.Starch syrup adds a soft taste to yanggaeng and improves the productivity of yanggaeng by making the surface of the yanggaeng shiny.
상기 물엿의 함량은 5~10 중량%를 첨가하는 것이 바람직하며, 상기 물엿의 함량이 5 중량% 미만이면 수양갱의 부드러운 맛이 저하되어 제품성이 떨어지고, 10 중량%를 초과하면 수양갱이 물러지는 문제가 있다.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.
백설탕은 설탕 제조 과정에서 가장 먼저 만들어지는 작은 입자의 순도 높은 흰색의 설탕이다. 설탕은 사탕수수나 사탕무를 원료로 하여 만드는데, 가공하기 이전의 원당은 노르스름한 빛깔을 띠고 있다. 이 원당을 숯 등을 이용하여 정제하고 건조시켜서 결정을 만드는 과정에서 활성탄이 원당의 불순물과 함께 색소도 함께 제거하기 때문에 흰색이 된다. 이렇게 해서 처음 생산되는 것이 슈크로스(sucrose)만 남은 99% 이상 순수한 백설탕이다.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.
상기 백설탕의 함량은 5~10 중량%를 첨가하는 것이 바람직하며, 상기 백설탕의 함량이 5 중량% 미만이면 단맛이 부족하고, 수양갱이 무르게 되어 형태를 유지하기 어려우며, 10 중량%를 초과하면 탄성 및 부드러운 식감의 구현이 어렵고, 단맛에 의해 수양갱의 풍미가 저하될 수 있다.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.
한천가루는 우뭇가사리의 열수추출액의 응고물인 우무를 얼려 말린 해조가공품으로, 주성분은 탄수화물로 그 외 칼슘, 나트륨, 칼륨, 마그네슘, 철, 구리, 아연 등의 성분이 함유되어 있어 신체 기능을 원활하게 해주는 건강식품으로 주목받고 있다. 또한 한천은 응고성, 점탄성을 가지고 있어 겔화제, 안정제, 점증제 등으로 이용되며, 본 발명에서는 수양갱에 건강기능 효과를 더할 뿐만 아니라 수양갱을 응고시켜 고형화하는 작용을 한다.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.
상기 한천가루의 함량은 0.5~2 중량%를 첨가하는 것이 바람하며, 상기 한천가루의 함량이 0.5 중량% 미만이면 수양갱의 응고력이 떨어져 수양갱이 물러지는 문제가 있고, 2 중량%를 초과하면 수양갱이 빨리 굳어져 맛이 저하된다.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.
감자전분은 감자에서 추출된 전분으로, 단백질 함량이 낮고 백색도가 높기 때문에 녹말로서 식용에 쓰이는 것 외에도 식품용, 의약용에 그대로 쓰이고 있다.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.
수양갱을 제조하는데 감자전분을 사용한 이유는 다른 전분보다 호화온도가 낮은 특징을 가지고 있어 흡수가 빠르고, 끓이는 시간을 단축시키는 효과가 있고, 다른 재료와 혼합하여 열을 가할 경우 변색이 되지 않기 때문이다.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. .
또한, 감자전분이 다른 전분과 구별되는 특성으로는 큰 전분 입자, 높은 순도, 비교적 긴 아밀로오스와 아밀로펙틴 사슬의 길이, 아밀로펙틴에 인산 에스테르기의 존재, 점성적 거동(viscosity behavior)에 영향을 미치는 특정 양이온을 교환하는 능력, 가열과 냉각 시 걸쭉한 점탄성의 젤을 형성하는 능력이 있다. 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.
상기 감자전분의 함량은 0.5~1 중량%를 첨가하는 것이 바람직하며, 상기 감자전분의 함량이 0.5 중량% 미만이면 수양갱의 텍스처(texture)와 안정성 개선 효과가 미미하고, 1 중량%를 초과하면 반죽의 점도가 높아져 성형을 방해하는 문제가 있다. 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.
물은 재료들을 혼합하고 수양갱을 부드럽게 하기 위해 첨가되는 것으로, 정제수 또는 미네랄수를 사용하는 것이 바람직하다. 상기 물의 함량은 40~50 중량%를 첨가하는 것이 바람직하다. 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.
한편, 상기 (b)단계에서 끓여서 졸인 혼합물을 성형틀에 부어 굳힘으로써 수양갱 제품을 제조한다.Meanwhile, the boiled and boiled mixture in step (b) is poured into a mold and hardened to produce a suyanggaeng product.
특히, 상기 성형틀은 다수의 성형홈이 구획 형성되고, 각 성형홈의 내부 바닥면에 그림, 문자, 문양 중 하나 또는 하나 이상의 음각부가 형성된다.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.
또한, 상기 음각부는 둘레가 팔각 또는 다각형이고, 그 내측에 전통 한옥 문창살 바탕에 한자와 새 문양이 형성되어 있다. 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.
이처럼, 본 발명은 성형틀을 이용하여 고급스러운 전통 문양을 수양갱 표면에 형성함으로써 고급스러운 이미지 연출이 가능한 카카오 수양갱을 제조할 수 있다.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.
본 발명은, 상기 (b)단계에서 연근과 민들레 뿌리를 혼합한 혼합물에 물을 10배(v/w) 첨가한 후 70~100℃에서 1~2시간 동안 열수 추출한 후 여과하여 제조한 혼합 추출물 0.05~0.1 중량%를 더 첨가할 수 있다.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.
상기 혼합 추출물은 연근과 민들레 뿌리를 2:1의 중량비로 혼합하는 것이 바람직한데, 상기 혼합 비율의 범위를 벗어나는 경우 수양갱의 씹는 맛이 현저히 떨어지거나 또는 쓴맛이 가미되어 기호도가 떨어지는 문제가 있다.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.
특히, 본 발명에서는 연근과 민들레 뿌리를 함께 추출한 혼합 추출물을 유효성분으로 포함하는 바, 상기 혼합 추출물은 연근의 이눌린 성분을 통해 쓴맛을 줄이고, 혈당상승을 억제하는 효과가 있으며, 민들레 뿌리의 실리마린, 커큐민, 베르베린, 세스퀴테르펜 락톤, 클로로겐산 등의 생리활성 물질이 함유되어 있어 항염 및 항산화 효과를 발휘한다.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.
상기 혼합 추출물의 함량은 0.05~0.1 중량%를 첨가하는 것이 바람직하며, 상기 혼합 추출물의 함량이 0.05 중량% 미만이면 연근과 민들레 뿌리 고유의 효능을 충분히 발휘하지 못하고, 0.1 중량%를 초과하면 쓴맛과 향이 강해져 전체적인 기호도를 저하시키는 문제가 있다.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.
또한, 본 발명은 상기 (b)단계에서 개복숭아 효소액 0.01~0.05 중량%를 더 첨가할 수 있다.Additionally, in the present invention, 0.01 to 0.05% by weight of sun peach enzyme solution may be added in step (b).
개복숭아는 한국과 중국의 산간 지역에서 자생하는 야생 복숭아나무의 열매로서, 텁텁한 맛으로 인해 민간에서는 거의 찾지 않은 과일이었으나, 현대에 들어서 천식, 기침, 기관지염 등을 완화하는데 효과가 있다고 알려져 있다.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.
개복숭아에는 비타민 B17인 아미그달린이라는 성분이 함유되어 있어 기관지질환에 특히 효과적이며, 그 밖에 비타민 A, 비타민 C, 식이섬유 등이 들어있어 시력보호, 피로해소, 피부미용, 면역력 개선, 감기예방, 변비예방 등에 도움을 준다.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.
상기 개복숭아 효소액은 개복숭아와 설탕을 1:1의 중량비율로 용기에 담고, 용기를 밀봉시킨 상태로 18~20℃의 온도에서 3~4개월 동안 저장하며, 용기에 저장된 개복숭아를 분리하고 남은 여과액을 밀봉시킨 상태로 발효시켜 제조한다.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.
상기 개복숭아 효소액의 함량은 0.01~0.05 중량%를 첨가하는 것이 바람직하며, 상기 개복숭아 효소액의 함량이 0.01 중량% 미만이면 수양갱의 풍미 개선 효과가 미미하고, 0.05 중량%를 초과하면 발효취가 강해지는 문제가 있을 수 있다.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.
한편, 본 발명은 상기 (b)단계에서 발아귀리 분말 0.01~0.05 중량% 더 첨가 할 수 있다.Meanwhile, in the present invention, 0.01 to 0.05% by weight of sprouted oat powder can be added in step (b).
발아귀리는 단백질과 필수 아미노산을 균형 있게 함유하고 있으며, 식이섬유소의 일종인 베타글루칸(β-glucan)을 2~6% 함유해 식품학적 가치가 높은 작물로 인식되고 있다. 특히, 아베난쓰라마이드(avenanthramides, Avn) 성분은 곡류 중 귀리에만 특이적으로 존재하는 것으로 알려져 있는데 항산화, 항염증 효과가 알려져 있다.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.
발아귀리 분말은 귀리 곡물을 발아시킨 다음 건조하고 분쇄하여 제조한 것이다. 발아귀리 분말은 미분 또는 조분의 크기로 분쇄하여 제조한다. 미분은 입자크기가 100㎛~0.1mm이고, 조분은 입자크기가 0.2~3mm인 것이 바람직하다.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.
이러한 발아귀리 분말은 발아에 따른 당화작용을 기대할 수 있기 때문에 풍미 향상 등 기호성을 증진시키는 효과가 있다.This germinated oat powder has the effect of improving palatability, such as improving flavor, because saccharification can be expected due to germination.
상기 발아귀리 분말의 함량은 0.01~0.05 중량%를 첨가하는 것이 바람직하며, 상기 발아귀리 분말의 함량이 0.01 중량% 미만이면 당화작용에 따른 풍미 향상 효과가 미미하고, 0.05 중량%를 초과하면 응집력을 떨어뜨리는 문제가 있다.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.
본 발명은 상기한 제조방법으로 제조된 카카오 수양갱을 제공하며, 상기 카카오 수양갱은 50g 기준 108㎉로서, 나트륨 41㎎, 탄수화물 18g, 당류 13g, 지방 3g, 포화지방 2g, 단백질 1g의 성분으로 이루어지며, 단위 포장당 칼로리가 낮아 다이어트에 효과가 있다.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.
일예로, 시중에 판매되고 있는 '해태'의 연양갱 제품의 경우, 55g 기준 160㎉로서, 탄수화물 38g, 당류 28g, 단백질 2.2g의 성분으로 이루어져 있다. 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.
따라서, 본 발명은 당의 함량을 낮추면서 맛이 좋은 저칼로리의 수양갱을 제조할 수 있다.Therefore, the present invention can produce low-calorie suyanggaeng with good taste while lowering the sugar content.
이하, 본 발명을 실시예에 의해 더욱 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.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.
<실시예 1><Example 1>
한천가루 1 중량%를 물에 불린 다음 가열하여 걸쭉한 정도의 한천액을 제조한다. Soak 1% by weight of agar powder in water and then heat to prepare a thick agar solution.
제조한 한천액에 카카오매스 12 중량%, 백앙금 26 중량%, 물엿 7 중량%, 백설탕 7 중량%, 감자전분 1 중량% 및 물 46 중량%를 첨가한 후 90℃에서 40분 동안 끓여서 졸인 후 굳혀 카카오 수양갱을 제조하였다.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.
<실시예 2><Example 2>
한천가루 1 중량%를 물에 불린 다음 가열하여 걸쭉한 정도의 한천액을 제조한다. Soak 1% by weight of agar powder in water and then heat to prepare a thick agar solution.
제조한 한천액에 카카오매스 12 중량%, 백앙금 26 중량%, 물엿 7 중량%, 백설탕 7 중량%, 감자전분 0.9 중량%, 물 46 중량% 및 혼합 추출물 0.1 중량%를 첨가한 후 90℃에서 40분 동안 끓여서 졸인 후 굳혀 카카오 수양갱을 제조하였다.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.
<실시예 3><Example 3>
한천가루 1 중량%를 물에 불린 다음 가열하여 걸쭉한 정도의 한천액을 제조한다. Soak 1% by weight of agar powder in water and then heat to prepare a thick agar solution.
제조한 한천액에 카카오매스 12 중량%, 백앙금 26 중량%, 물엿 7 중량%, 백설탕 7 중량%, 감자전분 0.8 중량%, 물 46 중량%, 혼합 추출물 0.1 중량%, 개복숭아 효소액 0.05 중량% 및 발아귀리 분말 0.05 중량%를 첨가한 후 90℃에서 40분 동안 끓여서 졸인 후 굳혀 카카오 수양갱을 제조하였다.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.
<비교예 1><Comparative Example 1>
한천가루를 물에 불린 다음 가열하여 한천액을 제조한 다음, 한천액에 팥앙금, 설탕, 물엿, 포도당 및 한천을 첨가한 후 끓인 후 굳혀 팥 연양갱을 제조하였다.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.
<실험예 1> 카카오 수양갱의 pH, 수분함량 및 당도 측정 <Experimental Example 1> Measurement of pH, moisture content and sugar content of cacao suyanggaeng
상기 실시예 1 내지 실시예 3에 따른 수양갱 및 비교예 1의 팥양갱의 pH, 수분함량 및 당도를 측정한 결과는 표 1에 나타내었다.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.
pH는 시료를 증류수와 함께 넣고 균질화 시킨 후에 3,000rpm에서 10분간 원심분리 한 후 상등액 10mL를 취하여 실험에 사용하였다.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.
수분 함량은 시료를 취하여 무게를 잰 후에 수분 측정기(MA-35)를 이용하여 측정하였다.The moisture content was measured using a moisture meter (MA-35) after taking a sample and weighing it.
당도는 시료를 4배 희석하여 균질화 시킨 후 3,000rpm에서 10분간 원심분리 한 후 상등액을 취하여 당도계(GMK-703AC)를 사용하여 측정하였다.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).
상기 표 1에서 보는 바와 같이, 실시예 1 내지 실시예 3의 카카오 수양갱의 pH는 카카오매스 및 혼합 추출물을 첨가할수록 감소하였으며, 수분함량은 비교예 1의 일반 팥 연양갱에 비해 높았고, 당도는 낮았다. 이는 수양갱에 첨가되는 카카오매스 및 혼합 추출물에 의한 당분의 희석효과 및 단맛의 주체가 되는 앙금의 첨가량 감소에 기인된 것으로 판단된다.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.
<실험예 2> 카카오 수양갱의 조직감 <Experimental Example 2> Texture of cacao suyanggaeng
수양갱의 조직감 특성을 알아보기 위하여 시료는 4*4*2cm 크기로 잘라 Rheometer(Compac-100, Sun scientific)를 사용하여 probe를 2회 압착하였을 때 얻어지는 힘-시간 곡선으로부터, 경도, 응집성, 탄력성을 측정하였다.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.
상기 표 2에서 보는 바와 같이, 실시예 1 내지 실시예 3의 카카오 수양갱의 경도는 비교예 1의 일반 팥 연양갱에 비해 감소하였고, 응집성 및 탄력성은 비교예 1과 유의적 차이를 나타내었으나, 실시예 1 내지 실시예 3은 서로 차이가 없는 것을 알 수 있다.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.
<실험예 3> 수양갱의 폴리페놀 함량 및 DPPH 라디칼 소거능 <Experimental Example 3> Polyphenol content and DPPH radical scavenging ability of Suyanggaeng
총 폴리페놀 화합물의 함량은 Folin-Denis법을 응용하여 측정하였다. 즉, 증류수로 희석한 시료 0.5mL을 시험관에 넣고 증류수를 5mL 첨가하여 혼합한 다음 실온에서 3분간 방치하였다. 그리고 10% Na2CO3 포화용액 1mL 가하여 혼합하고 실온에서 1시간 반응시킨 후 상등액을 700nm에서 흡광도를 측정하였다. 표준물질은 카페인산(caffeic acid)을 0~100μg/mL의 농도로 제조하여 시료와 동일한 방법으로 분석하였으며, 표준 검량곡선으로부터 추출물의 총 폴리페놀 함량을 계산하였다.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.
또한, 1,1-diphenyl-2-picryl hydrazyl(DPPH) radical 소거활성은 시료 희석액 0.4mL에 0.4mM DPPH 용액(메탄올) 5.6mL를 첨가한 후, 10분간 방치한 후 525nm에서 흡광도를 측정하였다. 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.
상기 표 3에서 보는 바와 같이, 실시예 1 내지 실시예 3의 카카오 수양갱의 총 폴리페놀 함량은 비교예 1의 일반 팥 연양갱에 비해 유의적으로 증가하는 경향을 나타내었다.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.
또한, 실시예 1 내지 실시예 3의 카카오 수양갱의 DPPH 라디칼 소거능의 변화는 비교예 1의 일반 팥 연양갱에 비해 항산화활성이 유의적으로 증가하였다.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.
<실험예 4> 카카오 수양갱의 관능평가 <Experimental Example 4> Sensory evaluation of cacao suyanggaeng
비교예 1의 일반 팥 연양갱과 실시예 1 내지 실시예 3의 카카오 수양갱을 가지고 관능검사를 실시하였다.Sensory tests were conducted on regular red bean yanggaeng of Comparative Example 1 and cacao suyanggaeng of Examples 1 to 3.
관능검사는 향, 맛, 색, 조직감 및 전반적인 기호도 순으로 평가하였으며, 성인 남녀 50명을 선정하여 향, 맛, 색, 조직감 및 전체적인 기호도에 대해 각각 평가하였다. 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 4에 나타내었다.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.
상기 표 4에서 보는 바와 같이, 비교예 1의 일반 팥 연양갱 및 실시예 1 내지 실시예 3의 카카오 수양갱은 색에서는 큰 차이를 나타내지 않았으나, 향, 맛, 조직감 및 전체적인 기호도에서는 실시예 1 내지 실시예 3의 카카오 수양갱이 높은 점수를 나타내었고, 비교예 1의 일반 팥 연양갱이 모든 항목에서 낮은 점수를 나타내었다. 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.
따라서, 카카오매스를 비롯하여 추출물 등을 첨가한 카카오 수양갱을 제조하는 것이 기호도가 우수하다는 것을 알 수 있다.Therefore, it can be seen that manufacturing cacao suyanggaeng with added cacao mass and extracts has excellent preference.
본 발명은 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다. 따라서 본 발명의 범주는 이러한 많은 변형의 예들을 포함하도록 기술된 청구범위에 의해서 해석되어져야 한다.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)
상기 카카오 수양갱은 카카오매스 10~15 중량%, 백앙금 20~30 중량%, 물엿 5~10 중량%, 백설탕 5~10 중량%, 한천가루 0.5~2 중량%, 감자전분 0.5~1 중량%, 물 40~50 중량%를 포함하며,
상기 (b)단계에서 연근과 민들레 뿌리를 혼합한 혼합물에 물을 10배(v/w) 첨가한 후 70~100℃에서 1~2시간 동안 열수 추출한 후 여과하여 제조한 혼합 추출물 0.05~0.1 중량%를 더 첨가하고,
상기 혼합 추출물은 연근과 민들레 뿌리를 2:1의 중량비로 혼합하는 것을 특징으로 하는 카카오 수양갱의 제조방법.
(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.
상기 (b)단계는, 혼합물을 85~90℃에서 35~45분 동안 끓이는 것을 특징으로 하는 카카오 수양갱의 제조방법.
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.
상기 (b)단계는, 다수의 성형홈이 구획 형성되고, 각 성형홈의 내부 바닥면에 그림, 문자, 문양 중 하나 또는 하나 이상의 음각부가 형성된 성형틀에 끓인 혼합물을 부은 후 굳혀 수양갱을 제조하는 것을 특징으로 하는 카카오 수양갱의 제조방법.
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:
상기 음각부는 둘레가 팔각 또는 다각형이고, 그 내측에 전통 한옥 문창살 바탕에 한자와 새 문양이 형성되는 것을 특징으로 하는 카카오 수양갱의 제조방법.
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.
Cacao suyanggaeng manufactured by the manufacturing method of any one of claims 1, 3, 4, and 5.
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