KR20090079182A - Manufacturing method of soybean preserved in sugar - Google Patents

Manufacturing method of soybean preserved in sugar Download PDF

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KR20090079182A
KR20090079182A KR1020090056910A KR20090056910A KR20090079182A KR 20090079182 A KR20090079182 A KR 20090079182A KR 1020090056910 A KR1020090056910 A KR 1020090056910A KR 20090056910 A KR20090056910 A KR 20090056910A KR 20090079182 A KR20090079182 A KR 20090079182A
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sugar
hours
soybeans
bean
sugar solution
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KR100949738B1 (en
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송상문
김청규
이정석
오경근
김태식
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주식회사진미식품
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    • 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
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
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  • Agronomy & Crop Science (AREA)
  • Molecular Biology (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

A method for manufacturing the sugar-preserved bean is provided to improve the storage stability and to produce the sugar-preserved bean having the soft texture of bean. A method for manufacturing the sugar-preserved bean comprises the steps of dipping the washed bean in a sugar solution of 30~40 Brix prepared by dissolving sugar, oligosaccharide and sorbitol for 12 hours; boiling the dipped bean at 80~90°C for 8 hours to the sugar content of the sugar solution of 50Brix; dipping the firstly steamed bean in the sugar solution of 50Brix for 8 hours to mature firstly it; boiling the firstly matured bean at 90°C for 2 hours; dipping the secondly steamed bean in the sugar solution of 60Brix for 8 hours to mature secondly it; boiling the secondly matured bean at 90°C for 1 hour to the sugar content of the sugar solution of 65Brix; dipping the thirdly steamed bean in the sugar solution of 65~70 Brix for 8 hours to mature thirdly it; and drying the gelatinized bean at 40°C for 8~10 hours.

Description

당절임 콩의 제조방법{manufacturing method of Soybean preserved in sugar}Manufacturing method of Soybean preserved in sugar}

본 발명은 당절임 콩의 제조방법에 관한 것이다.The present invention relates to a method for producing sugar pickled beans.

콩은 밭에서 나는 쇠고기라는 애칭이 붙을 정도로 식물성 단백질이 풍부하고 칼슘, 인, 비타민 등 각종 영양분이 다량 함유되어 있으며 노화방지에 효과가 있는 것으로 알려져 있다. 특히 치매 예방, IQ증진에 좋아 뇌 건강에 가장 좋은 식품으로 꼽히기도 하는데 이는 콩 속의 레시틴이 뇌의 건강과 활력에 효과가 있기 때문이다. 특히 검은콩은 콩 색소 성분인 안토시아닌을 함유하고 있어 콩 중에서도 특히 항암 효과와 노화방지에 뛰어난 효능을 발휘하는 것으로 알려져 있으며 특히 비타민 В₁이 풍부하며 혈관을 확장시키고 동맥경화를 예방하는 효능도 뛰어나다.Beans are rich in vegetable protein, nicknamed beef from the field, and are rich in various nutrients such as calcium, phosphorus, and vitamins, and are known to be effective in preventing aging. It is especially good for preventing dementia and improving IQ. It is also considered the best food for brain health because lecithin in soybean is effective for brain health and vitality. In particular, black soybean contains anthocyanin, a soy pigment, and is known to have excellent anti-cancer effects and anti-aging effects among soybeans.

하지만, 검은콩의 색소 성분인 안토시아닌은 페놀 화합물인 flavonoid에 속하는 수용성 색소로서 물에 쉽게 녹기 때문에 물에 불리거나 물에 삶아낼 경우 유용한 성분을 잃어버리기 쉬운 단점이 있다.However, anthocyanin, a pigment component of black soybean, is a water-soluble pigment belonging to the flavonoid, a phenolic compound, so that it is easily dissolved in water, so it is easy to lose useful components when called or boiled in water.

일반적인 당절임 콩은 콩을 물에 불리 후 삶는 공정을 거치기 때문에 콩을 물에 불리고 삶는 공정에서 안토시아닌의 손실이 많아 색상에 대한 기호도가 낮아 지기 때문에 카라멜 등의 첨가물 투입을 통하여 색상을 조정하는 경우가 있기 때문에 영양적 측면의 손실이 발생한다.In general, pickled soybeans are soaked in water and boiled, so the soybeans are soaked in water and boiled down. Because of the loss of nutritional aspects.

또한 종전 당절임 콩 제조방법의 경우 삶아진 콩에 설탕, 당알콜류 등을 넣어 단순 조린 후 건조하는 방법의 경우 조림 공정 이후 상온에서 15~30일 동안 건조함으로 건조시간이 길고 오랜 시간 외부에 노출될 경우 곰팡이 발생 등에 대한 위생적 취급에 문제점이 발생할 수 있기 때문에 유통기한이 짧다. In addition, in the case of the conventional method of manufacturing soybean pickled beans, sugar, sugar alcohol, etc. are added to boiled soybeans and simply boiled and dried for 15 to 30 days at room temperature after the simmering process. In this case, the expiration date is short because problems may occur in hygienic handling of mold.

본 발명은 당액을 이용해 콩을 침지하는 과정을 통하여 콩의 유용성분인 안토시아닌 색소의 손실을 최소화 하고, 침지된 콩을 삶고 숙성시키는 공정을 3차례 이상 반복함으로 당액 중 당 성분을 콩의 내부까지 침투시켜 콩과 당이 결합할 수 있도록 만드는 제조 공정에 관한 것으로, 본 제조공정을 통하여 콩과 당이 결합한 상태가 되면 그 상태를 오랜 기간 동안 유지할 수 있게 함으로 건조된 후에도 당과 콩의 결합이 깨지지 않고 콩 내부에 결정을 만들어 콩의 부드러운 조직감을 그대로 살린 당절임 콩을 제조할 수 있다. 또 건조 후 보습효과 및 기호도가 좋은 분말을 이용 2차 코팅을 통하여 당절임 콩의 보습효과 및 맛에 대한 개선은 물론 건조 후 외부 노출에 의해 당절임 콩에서 발생할 수 있는 당 결정 현상에 따른 이물감을 해결하는 당절임 콩의 제조 방법을 제공한다.The present invention minimizes the loss of anthocyanin pigment, a useful component of soybeans, by dipping soybeans using a sugar solution, and repeats the process of boiling and immersing soaked soybeans three or more times to infiltrate the sugar component of the sugar to the inside of the beans. It relates to a manufacturing process to make soybeans and sugars can be combined, so that when the soybeans and sugars are combined state through this manufacturing process to maintain the state for a long time, the bonds of sugars and beans are not broken even after drying Crystals can be made inside the beans to make pickled beans that retain the soft texture of the beans. In addition, by using a powder that has a good moisturizing effect and preference after drying, it improves the moisturizing effect and taste of pickled soybeans through the secondary coating, as well as the foreign body feeling caused by sugar crystals that may occur in the pickled soybeans by external exposure after drying. Provided is a method for preparing pickled beans to be solved.

상기 과제를 해결하기 위하여 본 발명은 농도를 달리한 각각의 당액을 이용 3단계에 걸친 조림 과정 및 숙성과정을 통하여 건조 후에도 콩이 건조하지 않고 부드러운 질감은 유할 수 있도록 만든 당절임 콩에 보습력과 어린이들의 기호에 좋은 요구르트 분말을 이용 추가 코팅하는 단계를 포함하는 당절임 콩의 제조방법을 제공한다.In order to solve the above problems, the present invention uses moisturizing power and children to pickled soybeans so that the bean is not dried and soft texture is maintained even after drying through three steps of stewing and aging using each sugar solution having different concentrations. It provides a method of producing pickled beans comprising the step of further coating using a good yogurt powder for their taste.

본 발명은 당절임 콩의 제조 방법에 있어 조직감이 개선된 건조된 당절임 콩 을 제공함으로 휴대 및 섭취가 불편함을 해소하고 건조 및 2차 코팅을 통하여 제품의 조직감과 보존성을 높여 유통기한도 1년 이상으로 늘리는 것이 가능하다. 또한 기존의 단순 가공되는 밤, 호두 등의 견과류 제품에도 같은 방법을 적용할 경우 오랜 기간 동안 저장이 가능하고 조직함이 부드러워 이가 약해 딱딱한 식품의 섭취가 어려운 어린이들은 물론 어른들도 쉽게 섭취할 수 있도록 함에 따라 국민 건강에 도움을 줄 수 있다.The present invention eliminates the inconvenience of carrying and ingestion by providing dried dried pickled soybeans with improved texture in the method of preparing sugary soybeans and increasing the texture and preservation of the product through drying and secondary coating. It is possible to increase more than a year. In addition, if the same method is applied to nut products, such as chestnuts and walnuts, which are conventionally processed, they can be stored for long periods of time and softly organized so that they can be easily consumed by children as well as adults who have difficulty eating hard foods. This can help people's health.

본 발명의 구현을 위한 구체적인 방법은 (1) 잘 세척된 검정콩을 세척 및 선별하여 설탕, 올리고당, 솔비톨을 설탕은 70% 내지 80%, 올리고당은 5% 내지 10%, 솔비톨은 10% 내지 20%의 중량비율로 녹여 만들어진 30Brix 내지 40Brix의 당액에 12시간 동안 침지 시키는 단계; (2) 침지된 콩을 80℃ 내지 90℃에서 8시간 동안 삶아준 후 당액의 당도를 50Brix로 하는 1차 증자하는 단계; (3) 1차 증자된 콩을 50Brix의 당액에서 8시간 동안 침지 시켜 1차 숙성하는 단계; (4) 1차 숙성된 콩을 80℃ 내지 90℃에서 2시간 동안 삶아주는 2차 증자하는 단계; (5) 2차 증자된 콩을 60brix의 당액에서 8시간 동안 침지 시켜 숙성하는 단계; (6) 2차 숙성된 콩을 80℃ 내지 90℃에서 1시간 동안 삶아 당액을 65Brix로 하는 3차 증자하는 단계; (7) 3차 증자된 콩을 65brix 내지 70brix에서 8시간 동안 침지시켜 3차 숙성하는 단계; (8) 3번 증자와 3번의 숙성 과정으로 당액이 콩 내부까지 스며들어 젤리화된 콩을 40℃에서 8시간 내지 10시간(제품의 보존성을 높이기 위하여 건조 수분함량 15% 이하가 되는 것이 바람직하다) 동안 건조하는 단계; (9) 건조된 당절임 콩에 보습력 이 좋은 요구르트 분말을 입혀 끈적거림을 방지하고 오랜 시간 동안 딱딱해지지 않고 조직감을 유지할 수 있도록 코팅하는 단계를 포함하는 당절임 콩의 제조방법에 관한 것이다.Specific method for the implementation of the present invention (1) washing and screening the well-washed black beans sugar, oligosaccharides, sorbitol 70% to 80% sugar, oligosaccharides 5% to 10%, sorbitol 10% to 20% Immersing for 12 hours in a sugar solution of 30Brix to 40Brix prepared by melting at a weight ratio of; (2) boiled the soaked beans at 80 ℃ to 90 ℃ for 8 hours and then the first increase in the sugar content of sugar to 50 Brix; (3) first ripening soybeans soaked in 50Brix sugar solution for 8 hours; (4) a second steaming step of boiling the first aged beans at 80 ℃ to 90 ℃ for 2 hours; (5) aging by immersing the secondly increased soybeans in a sugar solution of 60brix for 8 hours; (6) boiled the second aged soybeans at 80 ℃ to 90 ℃ for 1 hour to a third increase in sugar to 65 Brix; (7) tertiary ripening by soaking the tertiary steamed beans in 65brix to 70brix for 8 hours; (8) It is desirable that the sugar solution soaks into the inside of the soybeans by 3 times increase and 3 times of fermentation so that the jelly beans can be dried for 8 hours to 10 hours at 40 ° C (15% or less of dry moisture content to increase the shelf life of the product). Drying); (9) relates to a method for producing sugared soybeans, which comprises the step of coating the dried sugared soybeans with a moisturizing yogurt powder to prevent stickiness and to maintain texture without prolonged hardening.

본 발명을 실시예에 의해 상세히 설명하면 아래와 같으며 단, 아래 실시예는 본 발명의 예시일 뿐 본 발명의 아래 실시예에 한정하지는 않는다.Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are only examples of the present invention and are not limited to the following embodiments of the present invention.

<실시예 1.당절임 콩의 제조공정> Example 1 Manufacturing Process of Pickled Beans

검정콩을 잘 세척한 후 선별하여 설탕, 올리고당, 솔비톨을 8:0.5:1.5 중량비율로 녹여 만든 35Brix 당액에 12시간 동안 침지 시킨 후 침지된 콩을 90℃에서 8시간 동안 삶는다. 삶아진 콩을 50Brix로 만든 당액에서 8시간 동안 침지 시켜 1차 숙성한다. 1차 숙성된 콩을 90℃에서 2시간 동안 삶아 2차 증자한 후 콩을 60brix의 당액에서 8시간 동안 침지 시켜 2차 숙성한다. 2차 숙성된 콩을 90℃에서 1시간 동안 삶아 당액을 65Brix로 하고 3차 증자된 콩을 65brix에서 8시간 동안 침지시켜 3차 숙성시킨다. 이와 같이 3번 증자와 3번의 숙성 과정으로 당액이 콩 내부까지 스며들어 젤리화된 콩을 40℃에서 8시간 건조하여 수분함량을 13%가 되도록 한 건조된 당절임 콩을 완성했다. After washing the black beans well, select them, soak sugar, oligosaccharide, and sorbitol at 8: 0.5: 1.5 weight ratio, soak for 12 hours in 35Brix sugar solution and boil the soaked beans at 90 ℃ for 8 hours. Boiled soybeans are first aged by immersing in 50Brix sugar solution for 8 hours. The first ripened soybeans are boiled at 90 ° C. for 2 hours and then steamed for 2 hours. After soaking the beans in 60 brix sugar solution for 8 hours, they are matured for 2 hours. Secondly aged beans are boiled at 90 ° C. for 1 hour to make the sugar solution 65Brix, and the third cooked soybeans are immersed in 65brix for 8 hours for third ripening. As described above, the sugar solution penetrated to the inside of the bean by the third increase and the three ripening processes, and dried jelly beans were dried for 8 hours at 40 ° C. to obtain 13% moisture content.

<실시예 2.당절임 콩의 제조공정(코팅 포함)> <Example 2. Preparation process of pickled beans (including coating)>

검정콩을 잘 세척한 후 선별하여 설탕, 올리고당, 솔비톨을 8:0.5:1.5 중량비율로 녹여 만든 35Brix 당액에 12시간 동안 침지 시킨 후 침지된 콩을 90℃에서 8시간 동안 삶는다. 삶아진 콩을 50Brix로 만든 당액에서 8시간 동안 침지 시켜 1차 숙성한다. 1차 숙성된 콩을 90℃에서 2시간 동안 삶아 2차 증자한 후 콩을 60brix의 당액에서 8시간 동안 침지 시켜 2차 숙성한다. 2차 숙성된 콩을 90℃에서 1시간 동안 삶아 당액을 65Brix로 하고 3차 증자된 콩을 65brix에서 8시간 동안 침지시켜 3차 숙성시킨다. 이와 같이 3번 증자와 3번의 숙성 과정으로 당액이 콩 내부까지 스며들어 젤리화된 콩을 40℃에서 8시간 건조하여 수분함량을 13%가 되도록 한 후 건조된 당절임 콩에 요구르트 분말을 2중량% 넣어 코팅하여 당절임콩을 완성했다. After washing the black beans well, select them, soak sugar, oligosaccharide, and sorbitol at 8: 0.5: 1.5 weight ratio, soak for 12 hours in 35Brix sugar solution and boil the soaked beans at 90 ℃ for 8 hours. Boiled soybeans are first aged by immersing in 50Brix sugar solution for 8 hours. The first ripened soybeans are boiled at 90 ° C. for 2 hours and then steamed for 2 hours. After soaking the beans in 60 brix sugar solution for 8 hours, they are matured for 2 hours. Secondly aged beans are boiled at 90 ° C. for 1 hour to make the sugar solution 65Brix, and the third cooked soybeans are immersed in 65brix for 8 hours for third ripening. In this way, the sugar solution soaked into the soybeans through 3 times of cooking and 3 times of fermentation, and the jelly beans were dried at 40 ° C. for 8 hours to make the moisture content 13%. Put the coating to complete the pickled beans.

<관능 평가><Sensory evaluation>

아래 표에서 보는 바와 같이 건조 과정까지 마친 당절임 콩(실시예 1)과 건조 과정 후 요구르트 코팅을 한 당절임 콩(실시예 2)에 대해 05세~70세의 불특정 인원 70명을 대상으로 한 관능평가 결과 두 가지 샘플 모두 모든 항목에 대한 기호도 평가에서 7점(1점 매우 좋지 않다 ~ 7점 매우 좋다) 중 5점 이상의 평균값을 받아 모두 관능적으로 우수한 것으로 평가되었으며 특히 요구르트 코팅을 한 당절임콩(실시예 2)에 대한 평가 결과는 모두 6점 이상의 평균으로 평가받아 샘플에 대한 만족도가 매우 높은 것으로 평가되었다.As shown in the table below, 70 unspecified persons aged between 05 and 70 years old were selected for the marinated soybeans (Example 1) that had been dried up and the yogurt coated soybeans (Example 2). As a result of sensory evaluation, both samples received an average value of 5 or more points out of 7 points (1 point very bad ~ 7 points very good) in the evaluation of the degree of acceptance for all items, and all of them were judged to be excellent in sensory sense. The evaluation results for Example 2 were all evaluated with an average of 6 points or more, and the satisfaction with the sample was evaluated to be very high.

항목Item 실시예 1Example 1 실시예 2Example 2 외관(성상)Appearance 5.45.4 6.16.1 맛flavor 5.25.2 6.36.3 조직감Organization 5.85.8 6.26.2 종합기호도General Symbol 5.75.7 6.26.2

도면 1은 당절임콩의 제조방법 공정도이다.1 is a process chart of the method of manufacturing sugar pickles.

Claims (3)

잘 세척된 콩을 설탕, 올리고당, 솔비톨을 녹여 만든 30Brix 내지 40Brix로 제조된 당액에 12시간 동안 침지 시키는 1단계; 침지된 콩을 80℃ 내지 90℃에서 8시간 동안 삶아준 후 당액의 당도를 50Brix로 하는 1차 증자하는 2단계; 1차 증자된 콩을 50Brix의 당액에서 8시간 동안 침지 시켜 1차 숙성하는 3단계; 1차 숙성된 콩을 90℃에서 2시간 동안 삶아주는 2차 증자하는 4단계; 2차 증자된 콩을 60brix의 당액에서 8시간 동안 침지 시켜 2차 숙성하는 5단계; 2차 숙성된 콩을 90℃에서 1시간 동안 삶아 당액을 65Brix로 하는 3차 증자하는 6단계; 3차 증자된 콩을 65brix 내지 70brix에서 8시간 동안 침지시켜 3차 숙성하는 7단계; 3번 증자와 3번의 숙성 과정으로 당액이 콩 내부까지 스며들어 젤리화된 콩을 40℃에서 8시간 내지 10시간(제품의 보존성을 높이기 위하여 건조 수분함량 15% 이하가 되는 것이 바람직하다)동안 건조는 단계를 포함하는 당절임 콩의 제조방법1 step of immersing well-washed soybeans in a sugar solution made of 30Brix to 40Brix dissolved by sugar, oligosaccharide, sorbitol for 12 hours; Boiling the soaked soybeans at 80 ℃ to 90 ℃ for 8 hours, the first step of increasing the sugar content of sugar to 50 Brix; First ripening soybeans, first soaked in a sugar solution of 50 Brix, for 8 hours; A second step of cooking the first aged soybeans at 90 ° C. for 2 hours; A second step of aging the second increased soybeans in a sugar solution of 60brix for 8 hours for the second ripening; Step 6 boiled the second aged soybeans at 90 ℃ for 1 hour 3 times to increase the sugar to 65 Brix; Step 7 immersed in the third increase of soybeans at 65brix to 70brix for 8 hours to the third ripening; 3 times and 3 aging process, the sugar solution soaks into the inside of the bean, and the jelly beans are dried for 8 to 10 hours at 40 ° C (preferably less than 15% of dry moisture content to increase the shelf life of the product). Method of producing a pickled soybean comprising the step 제1항에 있어 건조된 당절임 콩에 보습력이 좋은 요구르트 분말을 입혀 끈적거림을 방지하고 오랜 시간 동안 딱딱해지지 않고 조직감을 유지할 수 있도록 코팅하는 단계를 포함하는 당절임 콩의 제조방법The method of claim 1, wherein the dried pickled beans are coated with a moisturizing yogurt powder to prevent stickiness and to maintain texture without prolonged hardening for a long time. 제1항에 있어 사용하는 당액은 설탕, 올리고당, 솔비톨에 대하여 설탕은 70% 내지 80%, 올리고당은 5% 내지 10%, 솔비톨은 10% 내지 20%의 중량비율로 제조된 당액The sugar solution used in claim 1 is a sugar solution prepared in a weight ratio of 70% to 80% sugar, 5% to 10% oligosaccharide, and 10% to 20% sugar, based on sugar, oligosaccharide and sorbitol.
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WO2012147071A1 (en) * 2011-04-29 2012-11-01 Universidade De Trás-Os-Montes E Alto Douro Method for the production of candied fruit and vegetables and dried fruit and vegetables without sucrose by using sucrose substituent agents and respective candied fruit and vegetables
KR20190110175A (en) * 2018-03-20 2019-09-30 남옥선 method of making soybean snack and soybean snack using the same

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KR20000034334A (en) * 1998-11-30 2000-06-15 오광환 The preparation method of processed foodstuffs using beans
KR100422382B1 (en) 2001-02-28 2004-03-10 최영성 Manufacturing Method for Softened Soy Cake
US7875303B2 (en) * 2006-03-31 2011-01-25 Kraft Foods Global Brands Llc Protein system and food products including same
KR100822717B1 (en) 2008-02-20 2008-04-17 (주)해오름식품 Soybean preserved in sugar

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012147071A1 (en) * 2011-04-29 2012-11-01 Universidade De Trás-Os-Montes E Alto Douro Method for the production of candied fruit and vegetables and dried fruit and vegetables without sucrose by using sucrose substituent agents and respective candied fruit and vegetables
KR20190110175A (en) * 2018-03-20 2019-09-30 남옥선 method of making soybean snack and soybean snack using the same

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