KR20010079109A - Manufacturing process of caramels barley - Google Patents

Abstract

PURPOSE: A method for preparing a caramel using barley as a main material is provided, which has effects to prevent obesity and diabetes, and contains various nutritions such as calcium, vitamin B, and iron. CONSTITUTION: A method for preparing a caramel using barley as a main material comprises the steps of: (i) mixing starch syrup 55wt.%, sugar 20wt.%, margarine 3wt.%, milk 3wt.%, gelatine 1.2wt.%, emulsifier 0.05wt.%, and refined salt 0.65wt.% and then heat at 108deg.C; (ii) putting the mixture into a vacuum container, and removing water completely while heating at 112deg.C; (iii) adding roasted barley powder 17wt.% and barley aroma 0.1wt.%, and mixing; (iv) moving on a cooling plate, and passing through an extruding roller to make into pieces and then packing.

Description

Manufacturing process of caramel mainly from barley {Manufacturing process of caramels barley}

The present invention relates to a method for producing caramel (sweets) based on barley.

Compared to rice, barley contains a lot of calcium, iron, and vitamin B complex, so it is widely used as a preventive food for diabetes or obesity. It is used as a fire extinguishing agent, and it has been widely used as a cure for folk usage, such as stir-frying it with licorice to children with a lot of swelling on their faces.

However, this is insufficient in the processing of foods suitable for food and texture, compared to flour or sugar-based confections, and their use is being alienated daily. On the other hand, depending on flour or sugar-processed foods, patients with diabetes or obesity Is increasing, which is causing a lot of problems for the promotion of public health.

The present invention has been invented to solve the above problems, the main subject of the invention is the roasted barley powder as a main component, and as a member of the syrup, sugar, barley flavor, margarine, milk, agar, emulsifier, tablet salt, etc. In the preparation method, 55% by weight of starch syrup, 20% by weight of sugar, 3% by weight of margarine, 3% by weight of milk, 1.2% by weight of agar, 0.05% by weight of emulsifier, and 0.65% by weight of refined salt were added to a heating cooker at 108 ° C. After heating, put it in a vacuum pot and heat it to 112 ° C to completely remove moisture, and then mix 17% barley powder and 0.1% barley fragrance in a mixer, mix them, cool them by extrusion molding into granules, and then It is made of barley caramel (sweets) with good texture and nutritious packaging.

1 is a manufacturing process display of the present invention

* Explanation of symbols for main parts of the drawings

1. Substance blending process 2. Heating process 3. Vacuum heating process

4. Mixing Step 4-1. Barley Selection Process 4-2. Washing process

4-3. Stirring Process 4-4. Crushing Process 4-5. Barley powder

4-6. Barley Flavor 5. Cooling Process 6. Forming Process

7. Grain packing process 8. Complete packing process

This will be described in detail based on the drawings.

First, the ratio (%) of the constituents of the present invention is described as 17% barley powder as a main ingredient, 0.1% by weight flavoring agent (barley flavor) as an additive and 55% by weight starch syrup as a member, 20% by weight sugar, 3% by weight margarine, milk 3% by weight, 1.2% by weight of agar, 0.05% by weight of emulsifiers (glycerine, fatty acids, esters) and 0.65% by weight of refined salts.

Next, explain the manufacturing process

Step 1-This is a submaterial mixing process (1), in which 55% by weight of starch syrup, 20% by weight of sugar, 3% by weight of margarine, 3% by weight of milk, 1.2% by weight of agar, 0.05% by weight of emulsifier and 0.65% by weight of refined salt are added to the blender. To mix.

Second Step-This is a heating step (2), which is blended in the first step into a heating pot and heated to 108 ° C.

3rd process-This is a vacuum heating process (3), when heated in a heating pot in the second process, when the temperature reaches 108 ° C., it is put in a vacuum heating pot and heated until it reaches 112 ° C. in a vacuum pot to completely remove moisture.

Step 4-This is the mixing step (4), which is in the heated state where water is completely removed in the step 3, and the barley selected in the barley selection process (4-1) is thoroughly washed in the washing process (4-2), and then roasted. In the process (4-3) and roasted for 5 minutes at 180 ℃, in the grinding process (4-4) 17% of barley powder (4-5) pulverized more than 200 mesh and 0.1% of the barley fragrance prepared separately mixed enough do.

5th process-This is a cooling process (5), inject | pouring the mixture of the heating state obtained at the 4th process into a cooling plate, and cooling it.

6th process-it is a molding process which is put into an extrusion roller to extrude a grain.

7th process-This is a grain packing process (7), a grain shape | molded in the 6th process is thrown into an automatic grain packing machine, and the grain is automatically packed.

Step 8-This is a complete packing step (8), which is completed by packing the granules automatically packed in step 7 into unit packing boxes (140g, 150g, 270g, 400g, 450g, 500g, 700g, 800g, 1,000g). .

According to the method (process) mentioned above, since its appearance shows the characteristic barley caramel taste which has the chewy and delicious roasted barley taste, it becomes a caramel confectionery which is excellent in texture and taste.

Therefore, it has a better taste and texture than ordinary sugar caramel based on flour or sugar, so it is directly consumed as a snack food, and also prevents obesity and diabetes, and also prevents calcium from being found in barley itself. Almost all of the iron, vitamin and B complexes are consumed, making it a growth-promoting food for children in the growing process as well as preventing adult diseases.

As described above, the present invention is not only possible to mass-produce domestically, but also to obtain caramel confections based on barley with high nutrition and good texture, which is very useful invention because it can greatly contribute to increasing farm income and improving public health. .

Claims (1)

Roasted barley powder is used as a main ingredient, and the additive is barley flavor. In the absence of syrup, sugar, margarine, milk, agar, emulsifier, and refined salt as components, caramel is first obtained. 20% weight, margarine 3% weight, milk 3% weight, agar 1.2% weight, emulsifier 0.05% weight, refined salt 0.65% weight, and heated to 108 ℃ range, and put it in a vacuum chamber, the water is heated at 112 ℃ After it is completely removed, add 17% of the barley powder and 0.1% of barley powder, which are the main ingredients, mix them, transfer them to a cold plate, put them into an extrusion roller, form them into grains, and then package the grains in an automatic packing machine. Manufacturing method of caramel mainly from barley, characterized by complete packaging by packaging unit.