KR20010068035A - Korean-style Taffy with Powdered Green Tea Leaves, and Method of Preparing the Same - Google Patents

Korean-style Taffy with Powdered Green Tea Leaves, and Method of Preparing the Same Download PDF

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KR20010068035A
KR20010068035A KR1020010020261A KR20010020261A KR20010068035A KR 20010068035 A KR20010068035 A KR 20010068035A KR 1020010020261 A KR1020010020261 A KR 1020010020261A KR 20010020261 A KR20010020261 A KR 20010020261A KR 20010068035 A KR20010068035 A KR 20010068035A
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green tea
tea leaf
leaf powder
gang
rape
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KR1020010020261A
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Korean (ko)
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백원복
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백원복
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    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: Provided is a method for manufacturing wheat-gluten containing powdery green tea leaves. The wheat-gluten maintains peculiar flavor and smell to green tea suitable to people's taste. CONSTITUTION: The wheat-gluten includes 97-99.5wt% of black grain syrup, and 0.5-3wt% of powdery green tea. A method for manufacturing wheat-gluten containing powder of green tea leaves is characterized by the next steps of: i) kneading powdery green tea leaves with warm water; ii) preparing gel-like black grain syrup and stretching it at 30-40 deg.C for 10-15 minutes; and iii) optionally spreading the powdery green tea leaves dough on the surface of gel-like black grain syrup then hardening it, wherein 0.5-3 pts.wt of powdery green tea leaves are preferably added to 97-99.5 pts.wt of gel-like black grain syrup.

Description

녹차잎 분말이 가미된 엿 및 그 제조방법 {Korean-style Taffy with Powdered Green Tea Leaves, and Method of Preparing the Same}Korean Green Tea Leaves, Powdered Green Tea Leaves, and Method of Preparing the Same

본 발명은 녹차잎 분말이 가미된 엿 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 엿을 제조할 때에 녹차잎 분말을 가미함으로써 녹차의 독특한 색, 향, 맛 및 영양을 부가시킨 엿과 그 제조방법에 관한 것이다.The present invention relates to a syrup to which green tea leaf powder is added and a method of manufacturing the same, and more particularly, to a syrup to which the unique color, aroma, taste and nutrition of green tea is added by adding the green tea leaf powder when preparing the syrup. It is about a method.

엿은 쌀이나 조, 고구마, 옥수수 등의 녹말과 엿기름으로 만드는 달고 끈끈한 음식으로서, 곡식에 엿기름을 섞어 불에 여러 번 가열하고 당화(糖化)시켜 졸인 후에 경화시키면 구리빛 색상의 갱엿(또는 검은엿)이 만들어지며, 경화되기 전의 겔(Gel) 상태의 갱엿을 가공장치에 의해 여러 번 잡아 늘려서 공기가 들어가도록 하면 흰엿이 된다. 이 밖에도 호박색을 띄는 호박엿 등 다양한 종류의 엿이 시중에 판매되고 있다.Malt is a sweet and sticky food made from starch and malt such as rice, crude, sweet potato, and corn.It is mixed with malt and heated to fire several times, saccharified, and then hardened. ), And the gel state of the gang stark before hardening is stretched several times by the processing equipment to allow air to enter into the white starch. In addition, there are various types of candy on the market, such as amber pumpkin.

그러나, 현대인은 항상 새로운 형태의 음식을 맛보고자 하는 욕구가 있으며, 더구나 엿에는 다량의 당분이 함유되어 있다는 이유로 성인병 등을 우려하여 엿을 기피하는 경향이 있으므로, 소비자에게 어필할 수 있는 새로운 형태의 엿을 개발할 필요성이 대두되어 왔다.However, modern people always have a desire to taste a new form of food, and in addition, since the malt contains a large amount of sugar, there is a tendency to avoid the malt because of concern about adult diseases, so a new form of appeal can be appealed to consumers. There has been a need to develop candy.

본 발명은 이와 같은 문제점을 해결하기 위해서 안출된 것으로서, 독특한 향과 맛을 가지고 있어서 현대인의 기호에 적합한 엿 및 그 제조방법을 제공하려는 것을 목적으로 한다.The present invention has been made to solve such a problem, and has an object to provide a malt and a method for manufacturing the same, which have a unique aroma and taste and are suitable for modern tastes.

본 발명의 다른 목적은 독특한 맛과 더불어 영양까지도 제공할 수 있는 엿 및 그 제조방법을 제공하려는 것이다.Another object of the present invention is to provide a candy and a method for producing the same that can provide nutrition as well as a unique taste.

이와 같은 목적을 달성하기 위하여, 본 발명에서는 갱엿에 녹차잎 분말을 가미하여 엿을 제조한 것을 특징으로 한다. 만족할만한 향과 맛을 얻기 위하여서는 갱엿 97∼99.5 중량부에 대하여 녹차잎 분말 0.5∼3 중량부를 가미하는 것이 좋고, 더욱 바람직하게는 갱엿 98∼99 중량부에 대하여 녹차잎 분말 1∼2 중량부를 가미하는 것이 가장 적합하다.In order to achieve the above object, the present invention is characterized in that the syrup was prepared by adding green tea leaf powder to the gang rape. In order to obtain satisfactory aroma and taste, it is preferable to add 0.5 to 3 parts by weight of green tea leaf powder with respect to 97 to 99.5 parts by weight of gang rape, and more preferably to add 1 to 2 parts by weight of green tea leaf powder to 98 to 99 parts by weight of gang rape. Is most suitable.

본 발명에 의한 녹차잎 분말이 가미된 엿을 제조하는 방법은, 30∼40℃의 온도를 갖는 겔 상태의 갱엿을 준비하고, 이 갱엿 97∼99.5 중량부에 대하여 0.5∼3중량부의 녹차잎 분말을 준비하고, 녹차잎 분말을 더운물에 약간 되게 반죽하고, 상술한 겔 상태의 갱엿을 엿가공장치에 투여하여 잡아늘리기 작업을 수행하는 동안에 녹차잎 분말의 반죽을 갱엿의 표면에 발라서 고착시키고, 녹차잎 분말이 고착된 갱엿을 계속하여 잡아늘리기 작업을 행하는 것을 특징으로 한다.The method for producing the syrup to which the green tea leaf powder is added according to the present invention is prepared in a gel state with a temperature of 30 to 40 ° C., and 0.5 to 3 parts by weight of the green tea leaf powder with respect to 97 to 99.5 parts by weight of the gang rape. Prepare the green tea leaf powder, knead the green tea leaf powder in hot water slightly, and apply the above-mentioned gel state gang rape to the processing machine to apply the green tea leaf powder dough to the surface of the gang rape and fix it. Characterized in that the gang rape fixed to the leaf powder is continuously stretched.

본 발명의 녹차잎 분말이 가미된 엿을 제조하는 또 다른 방법은, 녹말과 엿기름을 이용하여 만들어진 액상형 갱엿(즉, 아직 경화되지 아니한 80∼90℃의 액상형 갱엿) 97∼99.5 중량부에 녹차잎 분말 0.5∼3 중량부를 혼합하고, 이와 같이 녹차잎 분말이 혼합된 액상형 갱엿을 서서히 식혀서 30∼40℃의 겔 상태로 만들고, 이 겔 상태의 갱엿을 엿가공장치에 투여하여 잡아늘기기 작업을 행하는 것을 특징으로 한다.Yet another method for preparing the syrup to which the green tea leaf powder of the present invention is added is 97-99.5 parts by weight of a liquid gang rape (ie, a liquid gang rape of 80 to 90 ° C. which has not yet been cured) made using starch and malt. 0.5 to 3 parts by weight of powder is mixed, and the liquid gang rape mixed with the green tea leaf powder is gradually cooled to a gel state of 30 to 40 ° C., and the gel gang rape is administered to the processing machine to carry out the stretching work. It is characterized by.

본 발명에 의한 녹차잎 분말이 가미된 엿은 녹차잎에서 발생되는 엽록색상, 향 및 맛이 그대로 엿에 전달됨으로써 녹차 특유의 독특한 풍미를 갖게 되며, 더욱이 소비자는 녹차잎 분말에 함유된 다양한 영양소까지도 동시에 섭취할 수 있게 되는 이점이 있다.The green tea leaf powder added with the green tea leaf powder according to the present invention is transferred to the green leaf color, aroma, and taste generated from the green tea leaf as it is, and thus has a unique flavor unique to green tea, and consumers can even have various nutrients contained in the green tea leaf powder. At the same time there is an advantage to be able to take.

이하, 본 발명의 구성을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the configuration of the present invention in more detail as follows.

본 발명에 의하여 제공되는 녹차잎 분말이 가미된 엿은 갱엿 97∼99.5 중량부와 녹차잎 분말 0.5∼3 중량부로 구성되며, 바람직하게는 갱엿 98∼99 중량부와 녹차잎 분말 1∼2 중량부로 구성되는 것이 좋다. 녹차잎 분말의 함량은 다양한 계층의 소비자가 원하는 맛을 고려하여 필요한 만큼 증감할 수 있으나. 녹차잎 분말이 너무 많이 함유되면 떫은 맛이 나타날 수 있고, 반대로 녹차잎 분말이 적게 함유되면 완성된 엿에 있어서 녹차의 독특한 향미를 얻기가 어렵다.The syrup to which the green tea leaf powder provided by the present invention is added is composed of 97 to 99.5 parts by weight of gang rape and 0.5 to 3 parts by weight of green tea leaf powder, and preferably 98 to 99 parts by weight of gang rape and 1 to 2 parts by weight of green tea leaf powder. It is good to be configured. The content of green tea leaf powder can be increased or decreased as necessary in consideration of the taste desired by various layers of consumers. Too much green tea leaf powder may result in astringent taste. On the contrary, when the green tea leaf powder is contained less, it is difficult to obtain the unique flavor of green tea in the finished malt.

본 발명의 녹차잎 분말이 가미된 엿을 제조하기 위하여서는, 우선 녹차잎의 미세한 분말에 소량의 더운물을 가하여 녹차잎 분말을 되게 반죽한다. 더운물은 녹차잎 분말이 함유하고 있는 엽록색상과 향을 외부로 추출하는 역할을 하며, 녹차잎 분말을 약간 되게 반죽하는 것은 녹차잎 분말이 갱엿의 표면에 원활하게 고착될 수 있도록 하기 위한 것이다. 반죽이 묽게 되면 녹차잎 분말이 갱엿의 표면에서흘러내리기 때문이다.In order to prepare the syrup to which the green tea leaf powder of the present invention is added, first, a small amount of hot water is added to the fine powder of the green tea leaf to knead the green tea leaf powder. The hot water serves to extract the chlorophyll color and aroma contained in the green tea leaf powder to the outside, and kneading the green tea leaf powder slightly is to make the green tea leaf powder adhere to the surface of the gang rape smoothly. When the dough is thin, green tea leaf powder flows down from the surface of the gang rape.

그와 함께, 경화된 갱엿을 은근한 불에 엿이 눌거나 타지 않도록 가열하면서 녹여서 겔 상태의 갱엿을 준비한다. 또는, 녹말과 엿기름을 이용하여 갱엿을 만드는 과정에서 아직 경화되지 아니한 겔 상태의 갱엿을 사용하는 것도 가능하다.At the same time, the cured gang rape is melted while heating so as not to be pressed or burned by a coarse fire to prepare a gang rape in a gel state. Alternatively, in the process of making gang rape using starch and malt, it is also possible to use gang rape, which has not yet been cured.

겔 상태의 갱엿의 온도를 30∼40℃ 정도로 하여주면, 갱엿의 온도로 인하여 녹차잎 분말로부터 엽록색상과 향이 더욱 추출될 수 있기 때문에 바람직하다.When the temperature of the gang rape in the gel state is about 30 to 40 ° C., the chlorophyll color and aroma can be further extracted from the green tea leaf powder due to the temperature of the gang rape.

그 후, 겔 상태의 갱엿을 공지된 엿가공장치에 투여하여 갱엿의 끈끈함을 줄이면서 엿의 부드러움을 증진시키도록 하는 갱엿 잡아늘리기 작업 즉, 갱엿의 신장과 수축작업을 반복하여 시행한다.Thereafter, gel gang rape is administered to a known tacky processing device, and the gang rape stretching operation, that is, the gang rape stretching and contracting operation is repeated to reduce the stickiness of the gang rape and to improve the softness of the rape.

이와 같이 엿가공장치에서 갱엿의 잡아늘리기 작업이 수행되는 동안, 엿가공장치에 의해 신장되는 갱엿의 표면에 녹차잎 분말을 골고루 발라준다. 특히, 갱엿의 표면에 고착된 녹차잎 분말이 갱엿의 표면과 그 내부로 충분히 스며들도록 하기 위해 반복적으로 신장되는 갱엿의 표면을 계속해서 문질러준다.As described above, while the stretching operation of the gang rape is performed in the tacky processing apparatus, the green tea leaf powder is evenly applied to the surface of the gang rape extended by the tacky processing apparatus. In particular, the green tea leaf powder stuck to the surface of the gang rape continuously rubs the surface of the gang rape which is repeatedly stretched to sufficiently infiltrate the surface of the gang rape and the inside thereof.

전술한 바와 같이, 갱엿과 녹차잎 분말의 비율은 갱엿 97∼99.5 중량부에 대하여 녹차잎 분말이 0.5∼3 중량부인 것이 바람직하며, 더욱 바람직하게는 갱엿 98∼99 중량부에 대하여 녹차잎 분말 1∼2 중량부인 것이 적합하다.As described above, the ratio of the gang rape and the green tea leaf powder is preferably 0.5 to 3 parts by weight of the green tea leaf powder with respect to 97 to 99.5 parts by weight of the gang rape, more preferably the tea leaf powder 1 to 98 to 99 parts by weight of gang rape It is suitable that it is-2 weight part.

녹차잎 분말이 고착된 갱엿은 엿가공장치에 의해 10∼15분 동안 잡아늘리기 작업이 수행되며, 그 작업 동안 녹차잎 분말에 내포된 수분이 증발하게 된다. 잡아늘리기 작업이 종료되면, 본 발명의 녹차잎 분말이 가미된 엿이 완성되는 것이다.Gang syrup to which the green tea leaf powder is fixed is stretched for 10 to 15 minutes by a malt processing device, during which the moisture contained in the green tea leaf powder is evaporated. When the stretching operation is completed, the candy with the green tea leaf powder of the present invention is completed.

한편, 전술한 과정에 의해서 제조된 엿보다는 엽록색상이 다소 약하지만 맛과 향이 더욱 진한 녹차잎 분말이 가미된 엿을 제조할 수도 있으며, 이하 그 제조과정을 기술하면 다음과 같다.On the other hand, the chlorophyll color is slightly weaker than the syrup prepared by the above-described process, but may be prepared with the taste of green tea leaf powder having a stronger taste and aroma. Hereinafter, the manufacturing process will be described.

우선, 녹말과 엿기름을 이용하여 온도가 80∼90℃ 정도인 액상형 갱엿을 만들고, 여기에 녹차잎 분말을 투입하여 골고루 혼합하여 준다. 전술한 바와 마찬가지로, 액상형 갱엿과 녹차잎 분말의 비율은 액상형 갱엿 97∼99.5 중량부에 대하여 녹차잎 분말이 0.5∼3 중량부인 것이 바람직하며, 더욱 바람직하게는 액상형 갱엿 98∼99 중량부에 대하여 녹차잎 분말 1∼2 중량부인 것이 적합하다.First, using liquid starch and malt to make a liquid gang stark with a temperature of about 80 ~ 90 ℃, add green tea leaf powder and mix evenly. As described above, the ratio of the liquid gang starch to green tea leaf powder is preferably 0.5 to 3 parts by weight of green tea leaf powder with respect to 97 to 99.5 parts by weight of liquid gang starch, and more preferably to 98 to 99 parts by weight of liquid gang starch. It is suitable that it is 1-2 weight part of leaf powders.

그 다음, 녹차잎 분말이 혼합된 액상형의 갱엿이 담겨져 있는 용기에 뚜껑을 덮어서 내부를 밀폐시키고, 이 상태에서 액상형 갱엿을 서서히 식혀서 온도가 30∼40℃ 정도인 겔 상태로 되도록 한다. 이때, 녹차잎 분말이 혼합된 액상형 갱엿이 담겨진 용기를 밀폐시키는 것은, 액상형 갱엿의 온도가 감소하는 과정에서 녹차잎 분말의 맛과 향이 외부로 발산되는 것을 방지하기 위한 것이다.Next, cover the container with a lid containing a liquid gang rape mixed with green tea leaf powder to seal the inside, and gradually cool the liquid gang rape in this state so that the temperature is about 30 to 40 ° C. in a gel state. In this case, the sealing of the container containing the liquid gang rape mixed with the green tea leaf powder is to prevent the taste and aroma of the green tea leaf powder from being emitted to the outside during the process of decreasing the temperature of the liquid gang rape.

이와 같이 액상형 갱엿이 30∼40℃ 정도의 겔 상태로 되면, 이 겔 상태의 갱엿을 엿가공장치에 의해서 10∼15분 동안 잡아늘리기 작업을 수행하여 최종 제품을 얻을 수 있다.In this way, when the liquid gang rape becomes a gel state of about 30 to 40 ° C., the gang rape of the gel state can be stretched for 10 to 15 minutes by a processing device to obtain a final product.

이상의 과정에 의하여 제조된 엿은, 전술한 첫 번째 방법에 의해 제조된 엿에 비하여 녹차잎 분말의 엽록색상은 다소 약하지만 맛과 향은 더욱 진하게 되는데, 이는 녹차잎 분말이 혼합된 고온의 액상형의 갱엿을 밀폐된 용기내에서 식혀줌으로써 녹차잎의 엽록체가 고온에 의하여 파괴되기는 하였으나 그 향과 맛은 외부로 발산되지 아니하였기 때문이다.The syrup prepared by the above process is slightly weaker in green tea leaf powder but richer in taste and aroma than the syrup prepared by the first method described above. The chloroplasts of green tea leaves were destroyed by high temperature by cooling the gang starch in an airtight container, but their aroma and taste were not emitted to the outside.

이와 같이 완성된 본 발명에 의한 녹차잎 분말이 가미된 엿은 녹차잎에서 얻어지는 엽록색상 및 향, 그리고 녹차잎의 독특한 맛이 가미되어 있기 때문에 현대인의 기호에 매우 적합하다.The green tea leaf powder added with the green tea leaf powder according to the present invention thus added is very suitable for the taste of modern people because the green leaf color and aroma obtained from the green tea leaf and the unique taste of the green tea leaf are added.

더욱이, 녹차잎 분말에 함유된 다양한 영양소가 엿에 그대로 전달되는 우수한 효과도 있다.Moreover, there is an excellent effect that the various nutrients contained in the green tea leaf powder are delivered as it is to the malt.

(실시예 1)(Example 1)

30℃의 온도를 갖는 겔 상태의 갱엿 98g과 녹차잎의 미세한 분말 2g을 준비하였다. 녹차잎 분말을 물에 반죽하지는 아니하였다.98 g of the gang starch in a gel state having a temperature of 30 ° C. and 2 g of fine powder of green tea leaves were prepared. Green tea leaf powder was not kneaded in water.

겔 상태의 갱엿을 엿가공장치에 넣고 잡아늘리기 작업을 수행하는 동안에 녹차잎 분말을 신장되는 갱엿의 표면에 발랐으며, 녹차잎 분말이 발라진 갱엿을 10분 동안 잡아늘리기 작업을 수행하였다.The green tea leaf powder was applied to the surface of the elongated gang rape while the gel gang rape was put into the candy processing device and stretched, and the gang rape coated with the green tea leaf powder was stretched for 10 minutes.

그러나, 녹차잎 분말은 약한 바람에도 공중으로 쉽게 비산(飛散)되었기 때문에 엿가공장치에 의해 신장되는 갱엿의 표면에 고착시키기가 매우 어려웠으며, 이 때문에 녹차잎 분말은 소량만이 갱엿에 고착되었다.However, since the green tea leaf powder was easily scattered into the air even under a mild wind, it was very difficult to adhere to the surface of the gang star, which was elongated by the malt processing device. Therefore, only a small amount of the green tea leaf powder was fixed to the gang star.

결과적으로, 엿가공장치에 의해 10분 동안 잡아늘리기 작업이 종료된 후에 완성된 엿은 녹차잎에서 발생되는 엽록색상이 현저하게 약했으며, 녹차 고유의 향과 맛이 미미하였다.As a result, the finished syrup after the stretching operation for 10 minutes by the malt processing device was remarkably weak in the chlorophyll color generated from the green tea leaves, and the aroma and taste of the green tea were insignificant.

(실시예 2)(Example 2)

30℃의 온도를 갖는 겔 상태의 갱엿 98g과 녹차잎의 미세한 분말 2g을 준비하고, 녹차잎 분말을 찬물에 약간 되게 반죽하였다.98g of gang rape with a temperature of 30 ° C. and 2g of fine powder of green tea leaves were prepared, and the green tea leaf powder was kneaded slightly in cold water.

그후, 실시예 1에서와 동일한 공정에 의하여 녹차잎 분말이 가미된 엿을 제조하였더니, 녹차잎 분말이 비산되지 않아서 갱엿의 표면에 고착시키기는 수월하였으나 완성된 엿에 있어서의 녹차잎 분말의 엽록색상, 향 및 맛이 약하였다.Thereafter, by using the same process as in Example 1, the green tea leaf powder was added to the candy, and the green tea leaf powder was not scattered. The color, aroma and taste were weak.

(실시예 3)(Example 3)

30℃의 온도를 갖는 겔 상태의 갱엿 98g과 녹차잎의 미세한 분말 2g을 준비하고, 녹차잎 분말을 더운물에 약간 되게 반죽하였다.98g of gang rape with a temperature of 30 ° C. and 2g of fine powder of green tea leaves were prepared, and the green tea leaf powder was kneaded slightly in hot water.

그후, 실시예 1에서와 동일한 공정에 의하여 녹차잎 분말이 가미된 엿을 제조하였더니, 녹차잎 분말이 비산되지 않아서 갱엿의 표면에 고착시키기가 수월하였으며 완성된 엿에 있어서의 녹차잎 분말의 엽록색상, 향 및 맛이 만족할 만큼 진했다.Thereafter, by using the same process as in Example 1 to prepare a green tea leaf powder-added candy, the green tea leaf powder was not scattered, it was easy to adhere to the surface of the gang stark, and the green leaf of the green tea leaf powder in the finished candy The color, aroma and taste were rich enough to please.

(실시예 4)(Example 4)

40℃의 온도를 갖는 겔 상태의 갱엿 99g과 녹차잎의 미세한 분말 1g을 준비하고, 녹차잎 분말을 더운물에 약간 되게 반죽하였다.99g of gang rape with a temperature of 40 ° C. and 1 g of fine powder of green tea leaves were prepared, and the green tea leaf powder was kneaded slightly in hot water.

그후, 실시예 1에서와 동일한 공정에 의하여 녹차잎 분말이 가미된 엿을 제조하였더니, 녹차잎 분말이 비산되지 않아서 갱엿의 표면에 고착시키기가 수월하였으며 완성된 엿에 있어서의 녹차잎 분말의 엽록색상, 향 및 맛이 만족할 만큼 진했다.Thereafter, by using the same process as in Example 1 to prepare a green tea leaf powder-added candy, the green tea leaf powder was not scattered, it was easy to adhere to the surface of the gang stark, and the green leaf of the green tea leaf powder in the finished candy The color, aroma and taste were rich enough to please.

(실시예 5)(Example 5)

40℃의 온도를 갖는 겔 상태의 갱엿 98g과 녹차잎의 미세한 분말 2g을 준비하고, 녹차잎 분말을 더운물에 약간 되게 반죽하였다.98 g of the gang stark in a gel state having a temperature of 40 ° C. and 2 g of fine powder of green tea leaves were prepared, and the green tea leaf powder was kneaded slightly in hot water.

그후, 실시예 1에서와 동일한 공정에 의하여 녹차잎 분말이 가미된 엿을 제조하되, 엿가공장치에서의 잡아늘리기 작업을 15분동안 시행하였다.Thereafter, by the same process as in Example 1 was prepared with the green tea leaf powder was added, the stretching operation in the malt processing apparatus was carried out for 15 minutes.

녹차잎 분말이 비산되지 않아서 갱엿의 표면에 고착시키기가 수월하였으며 완성된 엿에 있어서의 녹차잎 분말의 엽록색상, 향 및 맛이 만족할 만큼 진했다.The green tea leaf powder was not scattered, so it was easy to fix on the surface of the gang rape, and the green leaf color, aroma and taste of the green tea leaf powder in the finished syrup were satisfactory.

(실시예 6)(Example 6)

녹말과 엿기름을 이용하여 만들어진 액상형의 갱엿이 경화되기 전에, 온도가 80℃인 액상형 갱엿 98g에 반죽되지 아니한 녹차잎 분말 2g를 투입하여 골고루 혼합하고, 이것을 밀폐된 용기내에서 서서히 식혀서 온도가 40℃인 겔 상태의 갱엿이 되도록 하였다.Before curing the liquid gang rape made by using starch and malt, 2 g of unleavened green tea leaf powder was added to 98 g of liquid gang rape with a temperature of 80 ° C. and mixed evenly. It was made into the gang rape of the gel state.

그 후, 녹차잎 분말이 혼합된 겔 상태의 갱엿을 엿가공장치에 의해 잡아늘리기 작업을 10분 동안 실시하였으며, 잡아늘리기 작업 도중에 별도의 녹차잎 분말을 갱엿의 표면에 발라주지는 아니하였다.After that, the gel gang rape mixed with the green tea leaf powder was stretched for 10 minutes by means of a tacky processing device, and the green tea leaf powder was not applied to the surface of the gang rape during the stretching operation.

완성된 엿에 있어서, 녹차잎 분말에 의한 엽록색상은 비교적 약하게 표출되었으나, 녹차의 맛과 향은 실시예 1 내지 실시예 5에 의한 엿보다 매우 진했다.In the finished syrup, the chlorophyll color by the green tea leaf powder was relatively weakly expressed, but the taste and aroma of the green tea were much darker than the syrups according to Examples 1-5.

이상에서 설명한 바와 같이, 본 발명에 의한 녹차잎 분말이 가미된 엿은 녹차잎에서 발생되는 엽록색상과 향 및 맛이 그대로 엿에 전달됨으로써 녹차 특유의 독특한 풍미를 갖게 되며, 더욱이 소비자는 녹차잎 분말에 함유된 다양한 영양소까지도 동시에 섭취할 수 있게 되는 이점이 있다.As described above, the green tea leaf powder to which the green tea leaf powder according to the present invention is added is transferred to the green leaf color and aroma and taste generated from the green tea leaf as it is, and thus has a unique flavor unique to green tea, and furthermore, the green tea leaf powder There is an advantage that can be ingested at the same time a variety of nutrients.

Claims (3)

갱엿 97∼99.5 중량부에 녹차잎 분말 0.5∼3 중량부를 부가시킨 것을 특징으로 하는 녹차잎 분말이 가미된 엿.The syrup with the green tea leaf powder characterized by adding 0.5-3 weight part of green tea leaf powder to 97-99.5 weight part of gang rape. 겔 상태의 갱엿을 엿가공장치에 의하여 잡아늘리기 작업을 행하여 엿을 만드는 통상의 엿 제조방법에 있어서,In the conventional method for manufacturing the malt of the gang rape in the gel state by the stretching operation by the malt processing device to produce a symptom, 상기 잡아늘리기 작업을 수행하는 동안 상기 엿가공장치에 의해 신장되는 상기 갱엿의 표면에 더운물로 반죽된 녹차잎 분말을 갱엿 97∼99.5 중량부에 대하여 녹차잎 분말 0.5∼3 중량부의 비율로 골고루 발라주고,While performing the stretching operation, apply green tea leaf powder kneaded with hot water on the surface of the gang rape elongated by the syrup processing machine at a ratio of 0.5 to 3 parts by weight of green tea leaf powder with respect to 97 to 99.5 parts by weight of gang rape. , 상기 갱엿의 표면에 녹차잎 분말이 발라진 후에 상기 엿가공장치에 의하여 상기 잡아늘리기 작업을 더욱 수행하는After the green tea leaf powder is applied to the surface of the gang rape to further carry out the stretching operation by the syrup processing apparatus. 것을 특징으로 하는 녹차잎 분말이 가미된 엿의 제조방법.Method for producing a syrup with green tea leaf powder, characterized in that. 경화되지 아니한 고온의 액상형 갱엿 97∼99.5 중량부에 녹차잎 분말 0.5∼3 중량부를 골고루 혼합하고,0.5 to 3 parts by weight of green tea leaf powder is evenly mixed with 97 to 99.5 parts by weight of the uncured high-temperature liquid gang rape, 상기 액상형 갱엿과 녹차잎 분말의 혼합물을 밀폐된 용기내에서 식혀서 겔 상태의 갱엿으로 만들고,The mixture of the liquid gang rape and green tea leaf powder is cooled in a closed container to make a gang rape of a gel state, 상기 겔 상태의 갱엿을 통상의 엿가공장치에서 잡아늘리기 작업을 행하는Stretching the gang rape of the gel state in a conventional candy processing device 것을 특징으로 하는 녹차잎 분말이 가미된 엿의 제조방법.Method for producing a syrup with green tea leaf powder, characterized in that.
KR1020010020261A 2001-04-16 2001-04-16 Korean-style Taffy with Powdered Green Tea Leaves, and Method of Preparing the Same KR20010068035A (en)

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Publication number Priority date Publication date Assignee Title
KR100826967B1 (en) * 2007-05-15 2008-05-06 (주)건영제과 Manufacturing method of wheat-gluten confectionery and its wheat-gluten confectionery
KR20220055918A (en) * 2020-10-27 2022-05-04 농업회사법인 호정식품 주식회사 manufacturing method of korean traditional rice taffy

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JPS55108249A (en) * 1979-02-08 1980-08-20 Miyoji Shibata Health candy
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JPH09191830A (en) * 1996-01-19 1997-07-29 Yoshiro Nakamatsu Candy for preventing traffic accident and the like
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JP2000125786A (en) * 1998-10-29 2000-05-09 Fancl Corp Production of green tea jelly
JP2000245362A (en) * 1999-03-03 2000-09-12 House Foods Corp Jelly food and its production
KR20010016222A (en) * 2000-11-23 2001-03-05 이기영 Preparation method of candy containing pine needles powder
KR200233787Y1 (en) * 2001-03-07 2001-09-26 라유집 Taffy sweets

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Publication number Priority date Publication date Assignee Title
JPS55108249A (en) * 1979-02-08 1980-08-20 Miyoji Shibata Health candy
JPH05262630A (en) * 1992-01-31 1993-10-12 Taiyo Kagaku Co Ltd Composition for eliminating foul breath and foul breath elimination food containing the composition
JPH09191830A (en) * 1996-01-19 1997-07-29 Yoshiro Nakamatsu Candy for preventing traffic accident and the like
KR19980059449U (en) * 1998-07-16 1998-10-26 손옥태 Method of Making Green Tea Candy
JP2000125786A (en) * 1998-10-29 2000-05-09 Fancl Corp Production of green tea jelly
JP2000245362A (en) * 1999-03-03 2000-09-12 House Foods Corp Jelly food and its production
KR20010016222A (en) * 2000-11-23 2001-03-05 이기영 Preparation method of candy containing pine needles powder
KR200233787Y1 (en) * 2001-03-07 2001-09-26 라유집 Taffy sweets

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100826967B1 (en) * 2007-05-15 2008-05-06 (주)건영제과 Manufacturing method of wheat-gluten confectionery and its wheat-gluten confectionery
KR20220055918A (en) * 2020-10-27 2022-05-04 농업회사법인 호정식품 주식회사 manufacturing method of korean traditional rice taffy
WO2022092418A1 (en) * 2020-10-27 2022-05-05 농업회사법인 호정식품 주식회사 Rice taffy production method

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