KR20100037805A - Processing method for transparent sugar coating on nuts - Google Patents
Processing method for transparent sugar coating on nuts Download PDFInfo
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- KR20100037805A KR20100037805A KR1020080097091A KR20080097091A KR20100037805A KR 20100037805 A KR20100037805 A KR 20100037805A KR 1020080097091 A KR1020080097091 A KR 1020080097091A KR 20080097091 A KR20080097091 A KR 20080097091A KR 20100037805 A KR20100037805 A KR 20100037805A
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- 238000009495 sugar coating Methods 0.000 title claims abstract description 11
- 238000003672 processing method Methods 0.000 title claims description 11
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 238000000576 coating method Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 5
- 240000007154 Coffea arabica Species 0.000 claims abstract description 5
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 5
- 235000016213 coffee Nutrition 0.000 claims abstract description 5
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 239000004203 carnauba wax Substances 0.000 claims description 13
- 235000013869 carnauba wax Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 230000006651 lactation Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003086 colorant Substances 0.000 abstract 1
- 229940094952 green tea extract Drugs 0.000 abstract 1
- 235000020688 green tea extract Nutrition 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 description 67
- 238000001035 drying Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000035515 penetration Effects 0.000 description 5
- 241000238631 Hexapoda Species 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 235000014036 Castanea Nutrition 0.000 description 3
- 241001070941 Castanea Species 0.000 description 3
- 239000011247 coating layer Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 241001133760 Acoelorraphe Species 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000015231 kebab Nutrition 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Images
Classifications
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 견과류에 당액을 코팅하는 방법에 관한 것으로서, 특히 견과류에 투명하게 당액을 코팅하기 위한 방법에 관한 것이다.The present invention relates to a method of coating sugar solution on nuts, and more particularly, to a method for coating sugar solution on nuts transparently.
일반적으로 견과류는 과피와 깍정이에 싸여 있는 나무 열매를 말하며, 각과라고도 불리 운다. 견과류는 열매가 충분히 익어도 갈라지지 않는 것이 특징이며, 호두, 땅콩, 밤, 아몬드, 잣, 은행 등이 이에 속한다. 이 같은 견과류는 박피 되지 않은 상태로 판매되거나 박피 된 상태에서 가공처리되어 판매된다.In general, nuts refer to the fruit of the tree wrapped in the rind and kkakjeong, also called kebab. Nuts are characterized by the fruit not ripe enough to break apart, such as walnuts, peanuts, chestnuts, almonds, pine nuts, ginkgo. These nuts are either sold unshelled or processed and sold.
박피 되지 않은 견과류는 모양, 맛, 색깔 등이 지속적으로 유지되지만, 상술한 바와 같이 단단한 과피와 깍정이(예를 들어 밤)에 싸여 있기 때문에 사람들이 먹기에 불편함이 따른다. 박피된 견과류는 사람들이 쉽게 먹을 수 있는 반면에, 모양, 맛, 색깔 등이 쉽게 변질되는 문제가 발생한다.Nuts, which are not peeled, remain consistent in shape, taste, color, etc., but are inconvenient for people to eat because they are wrapped in hard rinds and moths (eg chestnuts) as described above. Peeled nuts can be easily eaten by people, while the shape, taste, color, etc. easily change.
이에 따라, 종래에는 기타 약품(예를 들어 알긴산 용액)으로 박피된 견과류 를 코팅 처리하여 쉽게 변질되는 문제를 극복하였다. Accordingly, in the related art, the nut peeled with other drugs (for example, alginic acid solution) is coated to overcome the problem of easily deteriorating.
그러나, 이 같은 종래 기술은 코팅 처리된 견과류를 건조기로 건조시킴으로써, 당 코팅 견과류가 완성되기까지 많은 시간이 소요되며 복잡한 제조 공정을 거티게 된다. 뿐만 아니라, 당이 코팅된 견과를 건조시키기 위해서 제조 공정라인에 건조기를 설치해야 하기 때문에 이에 따른 설치 비용이 발생되는 문제가 있다.However, such a prior art, by drying the coated nuts in a dryer, it takes a long time to complete the sugar-coated nuts and go through a complicated manufacturing process. In addition, there is a problem in that the installation cost is generated because a dryer must be installed in the manufacturing process line to dry the sugar-coated nuts.
본 발명은 이와 같은 문제점을 해결하고자 하는 것으로서, 당 코팅 견과류 생성에 따른 제조 공정 시간을 단축시키고, 제조 공정 비용을 절감시키는 것을 목적으로 한다.The present invention is to solve such a problem, it is intended to shorten the manufacturing process time according to the production of sugar-coated nuts, and to reduce the manufacturing process cost.
나아가, 견과류에 코팅되는 당액을 더욱 단단하고 투명하게 코팅하여 견과류 고유의 모양과 색상을 유지시키는 것을 목적으로 한다.Furthermore, the purpose is to maintain a nut's unique shape and color by coating a sugar solution coated on nuts more firmly and transparently.
더 나아가, 견과류에 코팅층을 견고하게 형성됨으로써 형성 벌레들의 견과류 침투를 방지하는 것을 목적으로 한다.Furthermore, it is aimed to prevent the penetration of nuts by forming worms by forming a coating layer on the nuts.
더 나아가, 본 발명은 견과류에 코팅되는 당액이 보다 빠르게 건조되도록 하는 것을 목적으로 한다.Furthermore, the present invention aims to allow the sugar liquid coated on the nuts to dry faster.
더 나아가, 본 발명은 당액으로 코팅된 견과류에 카르나우바 왁스로 추가 코팅하여 줌으로써, 견과류의 코팅층이 더욱 견고하게 형성되도록 하는 것을 목적으로 한다.Furthermore, an object of the present invention is to further coat the nuts coated with sugar solution with carnauba wax, so that the coating layer of the nuts is more firmly formed.
더 나아가, 본 발명은 당액으로 코팅된 견과류에 카르나우바 왁스가 추가 코팅됨에 따라, 견과류 외면의 끈적임이 방지되도록 하는 것을 목적으로 한다.Furthermore, the present invention aims to prevent stickiness of the outer surface of the nut as the carnauba wax is additionally coated on the nut coated with the sugar solution.
더 나아가, 본 발명에 따른 견과류가 기호식품이 아닌 건강식품으로 제조가공처리 되도록 함을 목적으로 한다.Furthermore, an object of the present invention is to manufacture and process the nut as a health food, not a favorite food.
전술한 기술적 과제는 후술하는 본 발명의 특징적인 양상들에 의해 달성된다. 본 발명에 따른 박피된 견과류에 당액을 투명하게 코팅하는 제조 가공 방법은 고온에서 견과류를 가공하는 단계와, 가공된 견과류를 100˚C 이상의 온도에서 가열처리한 고농도의 당액으로 코팅하는 단계를 포함하는 것을 특징으로 한다.The foregoing technical problem is achieved by the characteristic aspects of the present invention described below. The manufacturing processing method for transparently coating the sugar solution on the peeled nuts according to the present invention comprises the steps of processing the nuts at a high temperature, and coating the processed nuts with a high concentration of sugar solution heat-treated at a temperature of 100 ° C or more It is characterized by.
본 발명의 추가적인 양상에 따른 가공하는 단계는 견과류를 160˚C 이상에서 유탕 처리함을 특징으로 한다.The processing step according to an additional aspect of the present invention is characterized in that the nut is treated with milk at 160 ° C or more.
본 발명의 추가적인 양상에 따른 가공하는 단계는 견과류를 250˚C 이상에서 볶음 처리함을 특징으로 한다.The processing step according to an additional aspect of the present invention is characterized in that the roasting process at 250 ° C or more.
본 발명의 이 같은 양상에 따라, 고온에서 유탕 처리 또는 볶음 처리된 견과류의 자체 품온으로 코팅된 고농도의 당액을 자체 건조하며, 견과류에 당액이 코팅됨에 따라 벌레들의 침투를 방지할 수 있다.According to this aspect of the present invention, the high-density sugar solution coated with its own product temperature of the nut processed or roasted at high temperature, and self-drying, it is possible to prevent the penetration of insects as the sugar solution is coated on the nut.
본 발명의 추가적인 양상에 따른 당액은 홍삼, 녹차, 커피, 버섯 추출물 중 적어도 하나의 추출물이 가미된 것임을 특징으로 한다.Sugar according to an additional aspect of the present invention is characterized in that at least one extract of red ginseng, green tea, coffee, mushroom extract.
본 발명의 이 같은 양상에 따라, 당액이 코팅된 견과류가 기호 식품이 아닌 기능성 건강 식품으로 제조 가공된다.According to this aspect of the invention, the sugar-coated nuts are manufactured and processed into functional health foods that are not favorite foods.
본 발명의 추가적인 양상에 따른 방법이 당액으로 코팅된 견과류에 카르나우바 왁스(carnauba wax)를 추가로 코팅하는 단계를 더 포함하는 것을 특징으로 한다.The method according to a further aspect of the invention is characterized in that it further comprises the step of further coating carnauba wax (carnauba wax) on the nuts coated with the sugar solution.
본 발명의 이 같은 양상에 따라, 당액으로 코팅된 견과류에 카르나우바 왁스로 추가 코팅하여 줌으로써, 견과류의 코팅층이 유리처럼 투명하고 견고하게 형성되어 벌레들의 침투에 보다 더 보호될 수 있으며, 견과류의 모양, 색, 맛이 오랫동안 유지된다. 또한, 당액이 코팅된 견과류에 카르나우바 왁스가 코팅됨에 따라, 견과류 외면의 끈적임을 방지할 수 있다.According to this aspect of the present invention, by further coating with carnauba wax on the sugar-coated nuts, the coating layer of nuts is transparent and firmly formed as glass, which is more protected from the penetration of insects. The shape, color, and taste are retained for a long time. In addition, as carnauba wax is coated on the sugar-coated nuts, it is possible to prevent stickiness of the outer surface of the nuts.
견과류 투명 당 코팅 가공 방법은 고온에서 유탕 처리 또는 볶음 처리된 견과류의 자체 품온으로 코팅된 고농도의 당액을 즉석에서 자체 건조시킴으로써, 건조기를 통해 당액이 코팅된 견과류를 건조시킬 필요가 없다. 이에 따라, 당액이 코팅된 견과류를 완성하는데 드는 제조 공정 시간을 단축시킬 수 있으며, 당액이 코팅된 견과류를 건조시키기 위한 건조기를 설치하는데 드는 비용을 절감할 수 있다.The nut clear sugar coating processing method does not need to dry sugar-coated nuts through a dryer by instantly drying a high concentration of sugar liquor coated with its own product temperature of a nut that has been lacquered or roasted at a high temperature. Accordingly, the manufacturing process time for completing the sugar-coated nuts can be shortened, and the cost for installing a dryer for drying the sugar-coated nuts can be reduced.
또한, 카르나우바 왁스를 통해 당액이 코팅된 견과류가 유리처럼 투명하고 더욱 더 단단하게 코팅됨으로써 벌레들의 침투로부터 보호가 더 확실히 될 수 있으며, 견과류 고유의 모양과 색상을 유지될 수 있다. 뿐만 아니라, 당액이 코팅된 견과류에 카르나우바 왁스를 코팅함으로써, 견과류 외면의 끈적임을 방지할 수 있다.In addition, sugar-coated nuts through carnauba wax can be transparent and more firmly coated, such as glass, to provide greater protection against insect penetration and maintain their unique shape and color. In addition, by coating carnauba wax on the sugar-coated nuts, it is possible to prevent stickiness of the outer surface of the nuts.
나아가, 홍삼, 녹차, 커피, 버섯 추출물 등이 당액에 가미됨에 따라, 당액이 코팅된 견과류가 기호식품이 아닌 건강식품으로 분류되는 효과를 가져온다.Furthermore, as red ginseng, green tea, coffee, and mushroom extracts are added to the sugar solution, the sugar-coated nuts bring the effect of being classified as a health food rather than a favorite food.
전술한, 그리고 추가적인 본 발명의 양상들은 후술하는 실시예를 통해 더욱 명확해질 것이다. 이하에서는 본 발명의 첨부된 도면을 참조하여 기술되는 바람직한 실시예들을 통해 당업자가 용이하게 이해하고 구현할 수 있도록 상세히 설명하기로 한다.The foregoing and further aspects of the present invention will become apparent from the following examples. Hereinafter, with reference to the preferred embodiments described with reference to the accompanying drawings of the present invention will be described in detail so that those skilled in the art can easily understand and implement.
도 1은 본 발명의 일 실시예에 따른 견과류에 당액을 투명하게 코팅하는 제조 가공 방법을 도시한 흐름도이다.1 is a flowchart illustrating a manufacturing process for transparently coating a sugar solution on nuts according to an embodiment of the present invention.
도 1에 도시된 바와 같이, 본 발명은 견과류에 투명하게 당액을 코팅을 하기 위하여 견과류의 내외피를 박피한다(S100). 여기서, 견과류는 딱딱한 껍질을 가진 과실로써, 호두, 밤, 잣, 땅콩, 아몬드, 피스타치오 등이 포함된다.As shown in Figure 1, the present invention peels the inner shell of the nut in order to coat the sugar solution transparent to the nut (S100). Here, nuts are hard shelled fruits, and include walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, and the like.
이후, 내외피가 박피된 견과류는 고온에서 가공 처리된다(S200). 이 같은 견과류는 본 발명의 추가적인 양상에 따라 160˚C 이상의 고온에서 유탕 처리되거나, 250˚C 이상의 고온에서 볶음 처리를 통해 가공처리된다. 고온에서 유탕 처리 또는 볶음 처리를 거친 견과류는 100˚C 이상의 온도에서 가열처리된 당액으로 코팅된다(S300). 여기서, 견과류를 코팅하는 당액은 고농도의 당도를 지닌 것으로써, 일 실시예에 따라 당액은 85˚Brix의 당도를 지니는 것이 바람직하다.After that, the inner shell of the peeled nuts is processed at a high temperature (S200). Such nuts may be milked at a high temperature of 160 ° C. or higher, or roasted at a high temperature of 250 ° C. or higher, according to an additional aspect of the present invention. Nuts that have undergone milking or roasting at a high temperature are coated with a sugar solution heated at a temperature of 100 ° C or higher (S300). Here, the sugar-coated sugar solution has a high concentration of sugar, and according to one embodiment, the sugar solution preferably has a sugar content of 85 ° Brix.
즉, 160˚C 이상의 고온에서 유탕 처리되거나 또는 250˚C 이상의 고온에서 볶음 처리를 통해 가공처리된 견과류는 100˚C 이상의 온도에서 가열처리된 고농도의 당액으로 코팅된다. 이 같이, 견과류에 고농도의 당액이 코팅되면, 견과류는 고온에서 유탕 처리 또는 볶음 처리에 따른 자체 품온으로 견과류 외면에 코팅된 당액을 자체 건조시킨다. 이에 따라, 본 발명은 견과류를 당액에 당첨시키거나, 당첨된 견과류를 건조시키는 제조과정을 거칠 필요가 없게 된다.In other words, the nut processed at a high temperature of 160 ° C or roasted at a high temperature of 250 ° C or more is coated with a high concentration of sugar solution heat-treated at a temperature of 100 ° C or more. As such, when a high concentration of sugar liquid is coated on the nuts, the nuts self-dry the sugar liquid coated on the outer surface of the nuts at their own temperature according to the lactation or roasting treatment at a high temperature. Accordingly, the present invention does not need to go through the manufacturing process of winning the nut to sugar, or drying the won nuts.
한편, 본 발명의 추가적인 양상에 따라 당액은 물, 정백당, 물엿이 혼합된 것으로써, 물 20%, 정백당 40%, 물엿 40%의 비율로 배합되는 것이 바람직하다. 이 같은 비율로 배합된 물, 정백당, 물엿은 100˚C 이상의 온도에서 가열되어 고농도의 당액으로 생성된다. 추가적으로 물, 정백당, 물엿이 배합된 당액은 홍삼, 녹차, 커피, 버섯 추출물 중 적어도 하나의 추출물이 가미될 수 있다. 한편, 당액에 가미되는 추출물은 여기서 한정되지 않음이 바람직하며, 당액에 추출물이 가미되어 견과류에 코팅됨에 따라, 코팅된 견과류는 기호 식품이 아닌 기능성 건강 식품으로 제조 가공될 수 있다.Meanwhile, according to an additional aspect of the present invention, the sugar solution is a mixture of water, white sugar and syrup, preferably 20% water, 40% sugar and 40% syrup. Water, white sugar and starch syrup blended in such a ratio are heated at a temperature of 100 ˚C or higher to form a high concentration of sugar solution. Additionally, water, white sugar, and syrup containing sugar syrup may be added with at least one extract of red ginseng, green tea, coffee, and mushroom extract. On the other hand, the extract added to the sugar solution is preferably not limited thereto, and as the extract is added to the sugar solution and coated on the nuts, the coated nuts may be manufactured and processed into functional health foods rather than favorite foods.
상술한 바와 같이, 견과류가 코팅된 당액을 자체 품온으로 건조를 완료하면, 견과류는 카르나우바 왁스(Carnauba wax)로 추가 코팅된다(S400). 카르나우바 왁스는 브라질산 야자나무(Corpernicia cerifera)의 잎에서 얻어지는 매우 단단한 왁스이며, 야자나무 잎이 수분을 잃지 않도록 한다. 이 같은 카르나우바 왁스는 고광택제로써, 립스틱, 크림 및 식품, 제약품에 광택을 내는데 사용된다. 이 같이, 카르나우바 왁스가 당액이 코팅된 견과류에 추가로 코팅됨에 따라, 당액이 코팅된 견과류는 유리처럼 투명하고 더욱 더 견고하게 코팅 처리된다. 이 같이, 코팅층이 견고하게 형성된 견과류는 벌레들의 침투로부터 보호가 더 확실히 될 수 있으며, 오랫동안 견과류의 모양과 색상을 일정하게 유지될 수 있다.As described above, when the nut-coated sugar solution is dried to its own temperature, the nut is further coated with Carnauba wax (S400). Carnauba wax is a very hard wax obtained from the leaves of the Brazilian palm tree (Corpernicia cerifera), which keeps the palm leaves from losing moisture. Such carnauba wax is a high gloss and is used to gloss lipsticks, creams, foods and pharmaceuticals. As such, as carnauba wax is further coated onto the sugar-coated nuts, the sugar-coated nuts are transparent and more firmly coated as glass. As such, nuts having a firmly coated layer can be more protected from the penetration of insects, and can keep the shape and color of the nuts constant for a long time.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. So far I looked at the center of the preferred embodiment for the present invention.
본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.
도 1은 본 발명의 일 실시예에 따른 견과류에 당액을 투명하게 코팅하는 제조 가공 방법을 도시한 흐름도.1 is a flow chart illustrating a manufacturing process method for transparently coating a sugar solution on nuts according to an embodiment of the present invention.
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| KR20180057859A (en) * | 2016-11-23 | 2018-05-31 | 장정화 | Nuts with added healthy function and method for manufacturing the same |
| KR20200013440A (en) | 2018-07-30 | 2020-02-07 | 콘 프로덕츠 디벨롭먼트, 인크. | A syrup composition for food coating and a preparation method thereof |
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| KR100288125B1 (en) * | 1999-04-17 | 2001-04-16 | 한수길 | Processing method of nuts |
| KR100794392B1 (en) | 2007-02-28 | 2008-01-15 | 한국식품연구원 | Chestnut candy and manufacturing method thereof |
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| KR20180057859A (en) * | 2016-11-23 | 2018-05-31 | 장정화 | Nuts with added healthy function and method for manufacturing the same |
| KR20200013440A (en) | 2018-07-30 | 2020-02-07 | 콘 프로덕츠 디벨롭먼트, 인크. | A syrup composition for food coating and a preparation method thereof |
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