KR20030093639A - Candy comprising bamboo salt - Google Patents

Abstract

PURPOSE: A bamboo salt-containing candy is provided. Therefore, the candy maintains bamboo salt flavor, a consumer easily takes bamboo salt, and a decayed tooth is inhibited by the function of the alkali bamboo salt. CONSTITUTION: A bamboo salt-containing candy is prepared by heating starch syrup and cooling it to 130 to 80 deg. C; and adding 3 to 15 wt.% of bamboo salt into the starch syrup, wherein 30 to 50 wt.% of honey is added into the starch syrup while heating the starch syrup and 1 to 10 wt.% of bamboo salt is added into the starch syrup; and 1 to 10 wt.% of bamboo salt and 30 to 50 wt.% of honey may be further added.

Description

Bamboo salt candy {CANDY COMPRISING BAMBOO SALT}

The present invention relates to a candy comprising bamboo salt, and more particularly, a method of preparing bamboo salt candy with increased aesthetics during eating while maintaining the function of bamboo salt by adding 3-15% by weight based on the whole bamboo salt candy. It relates to the prepared bamboo salt candy.

The candy produced in the past has been made with the purpose of satisfying consumer's taste or eliminating food odor after eating with sweetness of starch syrup and sugar as the main flavor and adding flavor-based spices. Due to sugar, it has side effects such as tooth decay, lack of functionality and specificity in manufacturing method and taste, which makes it difficult to globalize and also increases the standard of living according to income level. The demand is increasing, but the development of functional candy considering the health aspect is not studied much.

Bamboo salt, on the other hand, is usually in the form of a powder and has a strong salty taste, which is not easy to eat despite its superiority.

Therefore, the present invention has been invented to solve such a problem, by adding bamboo salt which can improve the health to the candy enjoyed by the general consumer, a method of manufacturing bamboo salt candy with the added functionality that can easily eat bamboo salt To provide.

Another object of the present invention is to provide a functional bamboo salt candy prepared by this method.

The present invention is to prepare a bamboo salt candy that eliminates the discomfort caused by the salty taste of bamboo salt and discomfort during eating while maintaining the function of bamboo salt by containing bamboo salt.

Bamboo salt is a compound of salt, bamboo, and ocher by fire method. It refers to salt that is made by adding natural salt to 3-5 years old bamboo bark, sealing it with ocher, and then putting it in the kiln. It contains the tyrosine component (cyrosine) component is excellent in effect, it is effective for oral diseases and skin diseases as a source of essential inorganic and trace metal elements of the human body, hemostasis, anti-inflammatory, cell angiogenesis, analgesic and antipruritic effect. In addition, the acid in the salt state has been proved to be changed to alkaline bamboo salt through this manufacturing process, has the effect of improving the acid constitution.

In addition, bamboo salt has been firmly established as a therapeutic agent for inflammation of the stomach, trauma, tonsillitis, skin diseases, and various bodies.

General components of bamboo salt are shown in Table 1.

Analysis item Analysis results Total Fat 0.0 g / 100 g Saturated Fat (Sat.Fat) 0.0 g / 100 g Cholesterol 0.0 mg / 100 g Sodium 35666.6 mg / 100g Total Carbohydrate 0.0 g / 100 g Dietary Fiber 0.0 g / 100 g Sugars 0.0 g / 100 g Protein 0.0 g / 100 g Vitamin A 0.0 IU / 100g Vitamin C 0.0 mg / 100 g Calcium 2.5 mg / 100 g Iron 1.2 mg / 100 g

The present invention is characterized by containing 3-15% by weight of bamboo salt having such a function, based on the total weight of the candy, as a medicinal ingredient having excellent effects on conventional ingredients.

Bamboo salt in the candy supplements the problem of sugar, its main component, and activates the function of bamboo salt, a health supplement food, in the case of less than 3% by weight, the function of bamboo salt does not function properly, and 15 weight If more than% due to the salty inherent salt of bamboo salt can not function as a candy.

Bamboo salt candy of the present invention is manufactured by a general candy manufacturing process, except for the process of adding bamboo salt, wherein the addition of bamboo salt is added by starch syrup and then cooled to 130-80 ℃ after the candy total weight 3- It is characterized in that 15% by weight of bamboo salt is added.

When bamboo salt is added at a high temperature of 200 ℃ or higher, all bamboo salt components, taste, aroma, and color change, and when it is blended under the above temperature, it is difficult to uniformly mix bamboo salt. Add at -80 ° C.

In addition, the present invention can add honey in place of the sugar and sugar, which is a general additive to increase the efficacy of the bamboo salt.

At this time, each of the addition amount is preferably added in 1-10% by weight, 30-50% by weight based on the total weight of the candy, the bamboo salt is added at the same time when adding bamboo salt, honey is preferably added when heating starch syrup.

According to the agreement, the killing force is an extract extracted from the inner skin of Cheongjuk. Its pharmacological effect is recorded to have the effect of controlling all other urgent diseases such as stroke, diabetes, tetanus, postpartum fever and sensation.

Honey is called 'living food' because it contains enzymes in addition to ideal synthetic nutrients such as vitamins, proteins, mineral fragrances and amino acids, which are unique to pollen. Honey can not be characterized.

The composition of honey and its efficacy are shown in Table 2 below.

division Kinds Composition ratio (weight%) Efficacy Remarks sugars Glucose Fructose Oligosaccharide Maltose 30 ~ 4030 ~ 451 ~ 101 ~ 100.5 ~ 3 Proliferation of Beneficial Bifidobacteria in Energy Waste Sources Calories 432㎈ / 100ml Specific gravity 1.45 amino acid 17 species 0.2-0.5 Promote growth and strengthen metabolic tissue Essential amino acids Vitamin Mineral Organic Acid 10 species 12 species 0.05 or less 0.1 or less 3 or less Balance your body (promote your metabolism) enzyme grain moisture 21 or less

Honey is not only a good nutrient for the weak and the sick, but also a sweetener with no harm to human physiology. Honey is not only easier to absorb and quicker than sucrose (庶 糖), which is a sugar constituting sweet taste, but also fructose, which is the main ingredient in honey, is 1.5 to 2 times sweeter than sucrose.

Therefore, in the present invention, the sugar is mainly used for sugar instead of sugar commonly added to candy, and in this case, not only the obesity and tooth condition caused by sugar are protected, but also the efficacy of sugar that reduces fatigue is doubled. .

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1

According to a general candy manufacturing process, 45 g of starch syrup is heated to 200 ° C. or higher, and then 2 g of emulsifier (G.S.M), 5 g of coconut oil, 38 g of white sugar and 10 g of bamboo salt are mixed. At this time, bamboo salt was mixed after cooling the heated syrup to 100 ℃. Thereafter, the candy was compressed and then molded into pieces to prepare the bamboo salt candy of the present invention.

The blending ratio of the prepared bamboo salt candy is shown in Table 3 below.

Raw material Compounding rate (% by weight) corn syrup 45 Bamboo salt 10 Emulsifier (G.M.S) 2 Coconut Cured Oil 5 Baekbaekdan 38

In addition, the constituents of the candy of the present invention containing bamboo salt prepared by the present invention are shown in Table 4 below.

Analysis Item (Item) Per 100g of sample (Per 100g) Method Total Fat 0.4 g AOAC Saturated Fat 0.1 g GC Cholesterol 0.0 mg GC Sodium 1568.6 mg ICP Total Carbohydrate 93.5 g USDA Dietary Fiber 0.0 g Enzymatic-gravimetric Sugars 92.5 g HPLC Protein 0.0 g Kjeldahl Vitamin A 0.0 IU HPLC Vitamin C 0.0 mg HPLC Calcium 8.4 mg ICP Iron 2.52 mg ICP

Experimental Example 1

Candy prepared by varying the amount of bamboo salt added in the range of 1-20% by weight when prepared by the method of Example 1 was questioned about the preference according to the amount of bamboo salt added to the general public. After ingesting candy with different contents, the most preferred candy was used. The results are shown in Table 5.

Bamboo salt addition Person result 2 wt% or less 0 Bamboo salt does not taste and taste 3 wt% 11 It tastes salty 4 wt% 47 The salty and sweet taste goes well together 5 wt% 16 The salty and sweet taste goes well together 6% by weight 3 7 wt% One 8% by weight 0 9% by weight 4 10% by weight 13 Bamboo salt tastes strong (elderly preferred) 11 wt% 3 12 wt% 0 13% by weight One 14 wt% 0 15 wt% One 16 wt% or more 0 Too salty to eat

As can be seen from this table, it can be seen that the addition amount of bamboo salt in the candy is suitable 3-15% by weight based on the total weight of the candy.

In addition, it can be seen that when the addition of 10% by weight of bamboo salt constitutes the taste preferred by the elderly.

Experimental Example 2

The bamboo salt addition temperature was compared with the addition at the high temperature of 200 degreeC, and the result added at the low temperature of 100 degreeC.

As a result, it was found that when bamboo salt was added at a high temperature of 200 ° C., the components, taste, aroma and color of bamboo salt changed.

Therefore, it can be seen that bamboo salt is preferably added at low temperature in the preparation of the candy.

Example 2

When prepared by the method of Example 1 was mixed by heating 38g of non-white sugar, and added by adding 2g of bamboo when 8g of bamboo salt was added to prepare a candy containing bamboo salt and bamboo, honey. The components are shown in Table 6 below.

Raw material Compounding rate (% by weight) corn syrup 45 Bamboo salt 8 Death 2 Emulsifier (G.M.S) 2 Coconut Cured Oil 5 honey 38

As seen above, the bamboo salt candy of the present invention is pharmacologically possessed by bamboo salt by making bamboo salt, a healthy food, easily accessible to anyone of all ages. Efficacy in making the effect easy to consume.

Bamboo salt candy of the present invention maintains the scent of bamboo salt itself, not the addition of spices, and can prevent side effects such as caries due to the use of alkaline bamboo salt.

In addition, it has the effect of providing a functional candy having a beneficial effect on the human body by additionally adding the kill force, and honey instead of sugar.

Claims (5)

A candy manufacturing method for preparing candy by heating starch syrup, comprising heating the starch syrup and cooling it to 130-80 ° C. and then adding bamboo salt at 3-15% by weight based on the total weight of the candy. Bamboo salt candy manufacturing method. The method of claim 1, further comprising adding honey to 30-50% by weight of the total weight of the candy when heating the starch syrup, and adding 1-10% by weight of the total weight of the candy when bamboo salt is added. Bamboo salt candy manufacturing method. Bamboo salt candy prepared by the method of claim 1 or 2, comprising bamboo salt 3-15% by weight based on the total weight of the candy. 4. The bamboo salt candy of claim 3, wherein the bamboo salt candy comprises 10% by weight based on the total weight of the candy. 5. The bamboo salt candy according to claim 3 or 4, further comprising 1-10% by weight and 30-50% by weight of honey based on the total weight of the candy.