KR20050024586A - Composition for confectionary product and method for preparing the same - Google Patents

Abstract

PURPOSE: A method of making a sugar confectionery composition capable of being puffed by heating refined sugar, starch, leavening agents, water, sugar liquid is provided. Therefore, sugar confectionery can be obtained by simply cooking the sugar confectionery composition with an ordinary cooking utensil such as a microwave oven. CONSTITUTION: The sugar confectionery composition comprises: 50 to 95% by weight of refined sugar with 100 to 200meshes, 0.1 to 10% by weight of starch, 0.1 to 5% by weight of a leavening agent, 1 to 20% by weight of water and 1 to 40% by weight of sugar liquid. The starch is selected from the group consisting of corn, potato, wheat, sweet potato and tapioca. The leavening agent is selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, ammonium carbonate and baking powder. The sugar confectionery is prepared by mixing the raw material and heating at 150 to 220deg.C.

Description

Sugar confectionery composition and method for preparing the same {Composition for confectionary product and method for preparing the same}

The present invention relates to a sugar confectionery composition comprising white sugar, starch, an expanding agent and water or a sugar solution, a method of preparing a sugar confectionery using the confectionery composition, and a sugar confectionery prepared therefrom. More specifically, the present invention relates to a method for preparing a sugar confection, which can be easily cooked by puffing the sugar confection composition consisting of white sugar, starch, an expanding agent, and water or a sugar solution by heating.

Sugar confectionery, also called plucking, has long been loved by many people, and has been cooked in cooking utensils, such as ladles, with sugar as the main ingredient in the streets and at home. 1 illustrates a conventional way of making a draw. However, as shown in FIG. 1, the conventional method of cooking in a state where the ladle is directly placed on a fire is difficult to attach to the ladle while the sugar is melted, and to be washed every time the ladle is used. Therefore, although many people like to visit, traces of sugar confections are gradually disappearing due to hassle or restriction of places.

Microwaves are widely available in homes, and microwave ovens are easily found in places where people gather, such as convenience stores, chain stores, and general offices. Microwave ovens are safe and easy to use for all ages, not only for adults but also for children and the elderly, and know how to use them. do.

Conventional sugar confectionery is prepared by using white sugar (white sugar) as a main component and adding a small amount of sodium hydrogencarbonate (also called "soda") as an expanding agent. However, when a swelling agent is added to white sugar, which is a conventional confectionery ingredient, and cooked in a microwave oven, puffing does not occur well and the tissue becomes hard, and thus, sugar confectionery having a desired texture and taste cannot be obtained.

The present inventors conducted a study to find a way to easily produce the disappearing sugar confectionery, the sugar confectionery having a good texture is cooked in a universal cooking utensil such as microwave oven while using the white sugar, the main ingredient of existing sugar confectionery We have developed an additive raw material that can be obtained. That is, the white sugar is pulverized to a size of 100 to 200 mesh, and then the particles are made very small. Then, the starch and water or sugar solution are added and heated, and then the swelling agent is added to stir to obtain a puffed sugar cake. Can be. Therefore, according to the present invention, anyone can easily prepare a sugar cake having an excellent texture.

An object of the present invention is to provide a sugar confectionery composition that can be easily cooked in a common cooking utensil such as a microwave oven to prepare a sugar confectionery having a good texture.

Another object of the present invention is to provide a method that anyone can easily and safely produce sugar in a generalized cooking utensil such as microwave oven using white sugar as the main raw material.

Another object of the present invention is to provide a sugar cake prepared in a general-purpose cookware such as a microwave oven by finely crushing the white sugar to make very small particles, and then adding a small amount of starch and water or sugar solution and then adding an expanding agent. will be.

The above and other objects of the present invention can be achieved by the present invention described below.

The present invention consists of white sugar, swelling agent and water or sugar solution, and starch as an additional constituent, pulverizing the sugar confectionery composition and sugar which can be puffed by heating to a size of 100 to 200 mesh and adding starch, water or sugar solution The present invention relates to a method for preparing sugar confectionery by heating and then adding an expanding agent.

Most preferably, the sugar confection composition according to the present invention is composed of 50 to 95% by weight, 0.1 to 5% by weight of expanding agent, and 1 to 20% by weight of water or 1 to 40% by weight of liquid sugar solution.

When the white sugar is ground and used, a good puffing effect can be obtained, and preferably, it is ground to 100 to 200 mesh.

The content of white sugar is 50 to 95% by weight based on 100% by weight of the sugar composition. If the content of the white sugar is less than 50% by weight, the texture of the sugar confectionery is too bad, the texture is not good, if more than 95% by weight sugar does not melt and harden, even if the expansion agent is not properly puffed.

Water may be replaced with a liquid sugar solution, most preferably 1 to 20% by weight of water and 1 to 40% by weight of the liquid sugar solution. Liquid sugar solution is an aqueous solution of 0.1 to 20% by weight of the sugar in water, sugars include all common sugars, such as glucose, fructose, malt, syrup, dextrin or oligosaccharide.

Swelling agents include sodium bicarbonate, ammonium bicarbonate, ammonium carbonate, baking powder. Baking powder may be used as a general sale, it is a mixture of one or two or more food additives with a diluent or dilute. Examples of the food additives include sodium hydrogen carbonate and ammonia alum, and additionally starch, calcium phosphate, calcium carbonate, sodium pyrophosphate, gluconodeltalactone, fatty acid esters, sodium fumarate, potassium hydrogen stannate, and aluminum sulfate Potassium.

The amount of the swelling agent is 0.1 to 5% by weight based on solids, and when it is out of this range, the texture and texture of the final product are significantly reduced.

Sugar confectionery composition according to the invention may further comprise starch. Starch serves to prevent the powder from absorbing moisture when the white sugar is pulverized, so it is preferable to add it for long term storage.

Starch may be used as a general starch irrespective of the type, such as corn, potato, wheat, sweet potato or tapioca, the appropriate content is 0.1 to 10% by weight based on 100% by weight sugar confectionery composition.

In the present invention, the method of preparing sugar and starch into powder consists of the process of metering, feeding, mixing and fractionating the raw materials as conventional techniques generalized to those skilled in the art.

Another aspect of the present invention provides a process for preparing sugar confectionery by grinding white sugar to a size of 100 to 200 mesh, heating by adding water or sugar solution, and stirring by adding an expanding agent. It can also be prepared by adding starch to white sugar. The type and content of each component is as described above.

The heating method of the mixture of white sugar, starch and water or sugar solution may be any method or apparatus in which the sugar is heated to a temperature at which the sugar can be properly dissolved in the mixture. However, in view of the object of the present invention, it is general and safe. Most preferably, it is heated in the microwave.

Preferred heating temperatures are 150-220 ° C. The heating time depends on the heating temperature and the amount of the composition, but is generally about 1 to 3 minutes and more preferably about 2 minutes when cooking using a microwave oven.

In a preferred embodiment of the present invention 50 to 95% by weight per starch, 0.1 to 10% by weight starch in a container and mixed with 1 to 20% by weight of water or 1 to 40% by weight of liquid sugar solution and then put the container in a microwave oven 1 After heating for 3 minutes, the contents are taken out when the temperature is about 150-220 ° C, and stirred by adding 0.1 to 5% by weight of the expanding agent.

The container may be a general container having heat resistance, and when cooking in a microwave oven, a paper, polypropylene, or polyethylene container is preferable. Prepared sugar confectionery can be hardened as it is when it is inflated according to preference, or it can be poured onto the aluminum foil before it hardens and poured into various shapes.

Figure 2 shows an example of producing a preferred sugar confectionery by heating the draw container in a microwave oven, according to a preferred embodiment of the present invention.

The invention is illustrated by the following examples. In the embodiment, the bottom (diameter) 80 mm x 70 mm x the top (diameter) 100 mm paper was cooked in a circular container is illustrated. However, these examples are presented for the purpose of more specifically illustrating the present invention, and are not intended to limit the scope of the present invention.

Example

Example 1

40 g of baekbaek sugar (Samyangsa) and 0.3 g of starch were crushed into a 100-200 mesh using a grinder, placed in a container, 7 g of water, and stirred well with a stick. Put the container with the raw material into the microwave oven (LG Electronics, Rated output 700W), heat it for 2 minutes, take it out when the raw material turns light brown, add 0.3 g of sodium bicarbonate (cryo food), and stir with a wooden stick Got sweets.

Examples 2-10

Puffed sugar confectionery was obtained in the same manner as in Example 1 using the ingredients and the compounding ratios shown in Table 1 below.

(Unit: g) Example 2 3 4 5 6 7 8 9 10 White sugar (crushed) 40 40 40 40 40 40 40 40 40 Starch 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Sodium bicarbonate 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 water One 2 3 4 5 6 8 9 10

Comparative Example 1

Sugar confectionery was obtained in the same manner as in Example 1, except that 40 g of unrefined general white sugar was used.

Comparative Example 2-10

Puffed sugar confectionery was obtained according to the same method as in Comparative Example 1 using the ingredients and the combination ratio shown in Table 2.

(Unit: g) Comparative Example 2 3 4 5 6 7 8 9 10 White sugar (not crushed) 40 40 40 40 40 40 40 40 40 Starch 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Sodium bicarbonate 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 water One 2 3 4 5 6 8 9 10

Example 11-20

Puffed sugar confectionery was obtained using the same ingredients and blending ratios as in Examples 1 to 10, except that a sugar solution was added instead of water.

Comparative Example 11-20

Puffed sugar confectionery was obtained using the same ingredients and blending ratios as those of Comparative Examples 1 to 10, except that sugar solution was added instead of water.

The height of the sugar confectionery prepared in Example 1 was 50 mm, and the average height of the sugar confectionery prepared in Examples 2 to 10 was 40 mm. On the other hand, when the uncrushed white sugar was used as in Comparative Examples 1 to 10, the average height of the sugar confectionery was 30 mm. Therefore, it was found that when the pulverized sugar used, it shows a better puffing effect.

The sugar confectionery prepared according to Example 1 and Comparative Example 1 was hardened (cooled) at room temperature in the same shape and then subjected to sensory evaluation by 10 professional quality inspectors. Each item was divided on a five-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad). The average value for the sensory test is shown in Table 3 and FIG. 3. As can be seen from Table 3, it can be seen that the crushed sugar exhibits a better texture in the sensory evaluation than when not crushed.

Organization incense color sweetness Overall evaluation Example 1 4.8 4.5 4.8 4.1 4.7 Comparative Example 1 1.5 3.8 3.4 3.7 2.5

In addition, the sugar confectionery (candy) prepared according to Example 1 and Example 11 was hardened (cooled) at room temperature in the same shape and then subjected to the sensory test as described above. The average value thereof is shown in Table 4 and FIG. 4. As can be seen from Table 4, the addition of water is slightly better in terms of texture than the addition of sugar solution, but it does not show a significant difference, it can be seen that the sugar solution may be added instead of water.

Organization incense color sweetness Overall evaluation Example 1 4.3 4.3 4.8 4.1 4.5 Example 11 4.2 4.1 4.5 4.0 4.3

Examples 21-30

Puffed sugar confectionery was obtained in the same manner as in Example 1 using the ingredients and the compounding ratios shown in Table 5 below.

(Unit: g) Example 21 22 23 24 25 26 27 28 29 30 White sugar (crushed) 40 40 40 40 40 40 40 40 40 40 Sodium bicarbonate 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 water One 2 3 4 5 6 7 8 9 10

As a result of comparing the sugar confectionery prepared according to Examples 1 to 10 and Examples 21 to 30, there was no significant difference in the average height or texture of the sugar confectionery. Therefore, it was found that the use of starch in the present invention does not affect the degree of puffing or texture of the prepared sugar confectionery. However, when the raw materials are mixed and stored for a long time, when starch is not added, the sugar powder absorbs moisture in the air, and therefore, it is preferable to add starch when manufacturing a commercial product or the like and storing it for a long time.

The present invention provides a sugar confectionery composition consisting of white sugar, starch, an expanding agent and water, which can be puffed by heating, and a method of preparing a sugar confectionery using the composition. According to the present invention, anytime, anywhere can be easily cooked in a common cooking utensil such as a microwave oven to obtain sugar.

1 shows a conventional way of making a draw.

2 is a view showing an example of producing a preferred sugar confectionery by heating the draw container in a microwave oven according to a preferred embodiment of the present invention.

3 is a graph illustrating sensory evaluation of sugar confections prepared according to Example 1 and Comparative Example 1 and dividing the average score according to each item.

4 is a graph illustrating sensory evaluation of sugar confectionery prepared according to Example 1 and Example 11, and the average score according to the results.

Claims (13)

Confectionery composition consisting of white sugar, swelling agent and water or liquid sugar liquid, which can be puffed by heating. The sugar confectionery composition of claim 1, further comprising starch. According to claim 2, wherein the white sugar is 50 to 95% by weight, the starch is 0.1 to 10% by weight, the expanding agent is 0.1 to 5% by weight, the water is 1 to 20% by weight or the liquid sugar solution is 1 to 40 Sugar confectionery composition consisting of weight percent. The sugar confectionery composition of any one of claims 1 to 3, wherein the white sugar is ground to a size of 100 to 200 mesh. 4. The sweets composition of claim 2 or 3, wherein the starch is selected from the group consisting of corn, potato, wheat, sweet potato and tapioca. The sugar confectionery composition according to any one of claims 1 to 3, wherein the swelling agent is selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, ammonium carbonate, and baking powder. The sugar confectionery composition of claim 1, wherein the heating temperature is 150 to 220 ° C. A method of making sugar cakes that can be puffed by crushing the sugar to 100-200 mesh size, heating with the addition of water or sugar and then adding an expanding agent. The method of claim 8, wherein the starch is selected from the group consisting of corn, potato, wheat, sweet potato and tapioca before heating. The method of claim 8, wherein the swelling agent is selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, ammonium carbonate, and baking powder. The manufacturing method according to any one of claims 8 to 10, wherein the heating is performed in a microwave oven. The manufacturing method according to any one of claims 8 to 10, wherein the heating is performed at a temperature of 150 to 220 ° C. Sugar confectionery prepared according to any one of claims 8 to 10.