KR20100053018A - Method for making schizandra chininsis extract contained candy - Google Patents

Abstract

PURPOSE: A method for making Schizandra chinensis candy is provided to improve storability of the candy while easily keeping the candy, and to maintain beneficial components, colors, taste, and flavor of the Schizandra chinensis candy. CONSTITUTION: A Schizandra chinensis candy composition contains starch syrup mixture 96~99 weight%, all kinds of the additives 0.8~1.5 weight%, Schizandra chinensis extract 0.1~3.0 weight% and white sugar. The white sugar and starch syrup are concentrated with a weight ratio of 6.5~7.5:3. The Schizandra chinensis candy composition naturally cooled with a cooling plate and an automatic cooler for 4 ~ 6 minutes. The Schizandra chinensis candy composition is molded to a constant shape.

Description

Method for making Schizandra Chininsis Extract contained candy

The present invention relates to a manufacturing method of schisandra candy containing schisandra chinensis concentrate as a favorite food or health supplement food that can be easily consumed by anyone in daily life while containing schisandra chinensis concentrate. .

Schizandra chinensis is a deciduous tree belonging to the Schizandraceae family and is a major medicinal plant that uses red fruits as a herb and food ingredient.

Schisandra chinensis (hereinafter referred to as schisandra) is called 五味子 because it contains five flavors: sweet, salty, bitter, sour, and spicy. The taste is also different depending on the part of the fruit (pump, seed), and the sour taste is mainly strong in the part of the fruit, and the seed contains mainly bitter and spicy taste.

General ingredients of Schisandra chinensis consist of 80% moisture, 1% fat, 1.2% protein, and 14% total sugar. Sugars in fruit juice are fructose, sucrose, glucose, maltose, and organic acids are citric acid and tartar. Acids, malic acid, oxalic acid, succinic acid, acetic acid, lactic acid, etc. are contained. It also contains 6.8% resin, about 5% saponin (bubble index 1: 200), ascorbic acid (reduced form 215-581mg%), and the seeds contain Schizandrin, Schizandrol, and high. Supernatural (Gomisin), Azulene (Azulene) and the like, the fruit contains active ingredients such as alpha, beta-chamigren (α, β-Chamigrene), Chamigrenal (Chamigrenal).

The efficacy of Schizandra chinensis is known as pharmacological action such as central nervous system excitement, antitussive action, expectorant action, uterine contraction action, antibacterial action, blood pressure lowering action, cardiovascular action, transaminasase lowering action. It lowers blood pressure, boosts immunity, strengthens lung function as a tonic, and has antitussive and expectorant effects, such as coughing and thirst.It also has excellent effects on protecting liver function, improving vision, and lifestyle diseases such as diabetes. In addition, gastric juice secretion control, bile secretion promoting action, mental and physical fatigue, asthenia, lungs and gods coughing and breathing, the thirst with yin (허) cold, cold sweat, jahan ( Self-defense, oil well, diuresis, diarrhea, myocardial weakness, dark at night, systemic weakness, nervous breakdown, forgetfulness, insomnia, dermatitis, hypotension, arteriosclerosis, hepatitis, etc. To govern the operation has been used in the form of dried fruit as medicinal plants from Examples, it has been the food in everyday use as tea, punch, liquor, red dye of the bread or the like surface.

However, despite the various physiological activities and pharmacological effects of Schisandra chinensis, due to its unique strong acidity, it is not popularized as a favorite food in daily life. Development of processed foods using various Schizandra as a health supplement.

Recently, processed foods using Schisandra chinensis are mostly tea, beverages, and liquor, and these processed foods still have problems such as low preference for sour taste, limited intake method, and deterioration of merchandise due to discoloration during storage. . Therefore, by adjusting the sour taste of high value Schisandra chinensis as a health supplement food, it is required to develop a variety of processed Schisandra chinensis foods in order to increase the palatability, suppress the color change during storage, and ingestion method.

In particular, processed foods such as Schisandra candy are easy to consume, and the high content of sugars can neutralize the sour taste of Schisandra chinensis and prevent the deterioration of merchandise due to color change during storage. Solve problems in processed foods.

Accordingly, the present applicant can easily and easily ingest the active ingredient of Schizandra chinensis, can reduce the antagonism to the unique sour taste, there is no change in color over time, and as a preference food or health supplement food, Schizandra Schizandra candy containing the concentrate was prepared.

An object of the present invention is to maintain the color, aroma, taste, and pharmacological action of Schizandra chinensis, while reducing the sour taste peculiar to Schizandra chinensis, increasing palatability, simplifying the method of ingestion, and preparing Schizandra candy containing Schizandra chinensis concentrate. To provide.

In order to achieve the above object, the present invention provides a step of preparing a Schizandra chinensis solution of 55 ~ 65 ° Brix, the step of concentrating the white sugar and starch syrup concentrate by combining the white sugar and starch syrup 6.5-7.5: 3 weight ratio, the concentrated white sugar Preparing a Schizandra candy composition by mixing the Schizandra condensate and various additives of 55-65˚Brix with a syrup, and a primary cooling step of naturally cooling the Schizandra candy composition using a cold plate and an automatic cooler for 4-6 minutes. And, the molding step of molding the primary cooled Schizandra candy composition in a predetermined form, characterized in that it comprises a secondary cooling step of cooling the Schizandra candy composition molded in a predetermined form to a temperature 30 ~ 40 ℃ using a cooler , The Schizandra candy composition contains 96-99 wt% of concentrated white sugar and syrup, 0.1-3.0 wt% of Schizandra concentrate of 55-65˚Brix, 0.8-1.5 wt% of various additives Characterized in that it contains, the above-mentioned Schisandra chinensis condensate of 55 ~ 65 ° Brix is added to 20 times distilled or purified water with respect to dry Schisandra chinensis extract for 5-7 hours while maintaining 40 ~ 50 ℃, concentrated in a rotary vacuum condenser The step of concentrating the white sugar and starch syrup combination is characterized in that the mixture is concentrated for 2 to 5 minutes by mixing the white sugar and starch syrup in a 145 ~ 155 ℃ oven, and various kinds of the The additive is characterized in that it comprises 0.6 to 0.8% by weight citric acid, the various additives are 0.2 to 0.4% by weight of synthetic flavoring (Schisandra flavor) and / or 0.005 to 0.015% by weight of synthetic coloring (edible red 40) It provides a method for producing a Schizandra candy containing Schizandra concentrate, comprising the.

Schizandra candy prepared according to the method for preparing Schizandra candy containing Schizandra concentrate according to the present invention has a simple intake method while maintaining the color, taste, aroma and active ingredients of Schizandra, and is easy to carry, and has good shelf life. There is.

The present invention relates to a method for producing a Schizandra candy containing Schizandra condensate, which comprises a step of concentrating Schisandra chinensis extract to prepare Schizandra condensate of 55-65 ° Brix and using Schisandra chinensis extract of 0.1-3.0% by weight. The manufacturing method of this containing Schizandra candy is provided.

The production method of the present invention is classified as follows.

1st process (Schisandra chinensis concentrate production)

20 times distilled or purified water was added to the dried Schizandra chinensis extracts for 5-7 hours while maintaining 40-50 ° C., followed by concentration in a rotary vacuum concentrator to prepare a Schizandra concentrate of 55-65˚Brix.

It is preferable to use distilled water or purified water in the preparation of the Schizandra chinensis concentrate, since the red pigment of Schizandra chinensis reddish over time due to iron contained in the water when unpurified water is used.

It is preferable to extract at the temperature of 40 ~ 50 ℃ during the preparation of the Schizandra chinensis extract, at the temperature lower than 40 ℃ the longer the time to increase the active ingredient more than one day, the color of the extract over time the temperature of 50 ℃ As it discolors, the taste becomes poor due to off-flavor, such as chemical smell.

In addition, the rapid decompression concentration in a rotary decompression concentrator to prevent discoloration of Schizandra chinensis extract, it is possible to minimize the destruction of the active ingredient to a minimum.

2nd process (made of Schizandra candy containing Schizandra concentrate)

To prepare a Schizandra candy containing Schizandra condensate, white sugar and syrup are mixed at a weight ratio of 6.5-7.5: 3, put into a oven at 145-155 ° C, mixed for 2-5 minutes, and concentrated.

96 to 99% by weight of the concentrated white sugar and starch syrup, 0.1 to 3.0% by weight of 55-65 ° Brix Schizandra chinensis extract, and 0.8 to 1.5% by weight of various additives. The various additives include 0.6-0.8% by weight citric acid, and 0.2-0.4% by weight of synthetic flavoring agent (Schisandra chinensis) and / or 0.005-0.015% by weight of synthetic coloring agent (edible pigment red No. 40) may be further added thereto. .

The Schizandra candy composition is naturally cooled (primary cooling) for about 4-6 minutes using a cold plate and an automatic cooler.

After the cooled Schizandra candy composition is transferred to a molding machine for granulation, and then cooled to a temperature of 30 to 40 ° C. using a air conditioner, secondary cooling is completed.

In the preparation of Schisandra candy, the ratio of white sugar and starch syrup is preferably 6.5 to 7.5: 3. When the content of white sugar is higher than the above ratio, after cooling, the texture of Schizandra candy becomes rough and the texture becomes poor. If it is lower than the above ratio, the texture of the candy is subdued and the merchandise is inferior.

In the production of Schizandra candy, the content of Schizandra concentrate is preferably 0.1 to 3.0% by weight, and if less than 0.1% by weight, Schizandra fragrance is too weak to taste, and more than 3.0% by weight, Schizandra's sour taste is not good.

The content of citric acid in the preparation of the Schizandra candy is preferably 0.6 to 0.8% by weight, and lower than 0.6% by weight, poor preservation and taste and aroma, and higher than 0.8% by weight, resulting in high acidity and poor taste and aroma.

EXAMPLES Preparation of Schizandra candy Containing Schizandra Concentrate

1. Preparation of Schizandra chinensis

Distilled or purified water 20 times with respect to 50 kg of dried Schizandra chinensis extract was extracted for 6 hours while maintaining 45 ° C., and concentrated to about 20 L in a rotary vacuum condenser to prepare a Schizandra chinensis concentrate of 60˚Brix.

2. Preparation of Schisandra Candy

In order to prepare a Schizandra candy with preferred palatability, it was prepared by varying the content of Schizandra concentrate as shown in [Table 1].

Mixing ratio of raw materials according to the content of Schizandra chinensis (Unit: wt%) Raw material name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Schisandra chinensis concentrate  0 0.1 0.2 0.5 1.0 1.5 2.0 3.0 Concentrated blend of white sugar and starch syrup (7: 3) 98.99 98.89 98.79 98.29 97.99 97.49
97.30
96.30
Citric acid 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 Synthetic Flavoring Agent
(Schisandra flavor) 0.3 0.3 0.3 0.3 0.3 0.3 0 0 Synthetic coloring
Food Color Red 40 0.01 0.01 0.01 0.01 0.01 0.01 0 0

The manufacturing method of Schisandra candy,

First, white sugar and starch syrup are mixed in a weight ratio of 7: 3, put into a oven, and then concentrated by mixing for 3 minutes at 150 ° C.

A Schizandra candy composition is prepared by combining Schizandra condensate with the remaining additives, as shown in Table 1, in a concentrate of wort sugar and syrup.

However, as in the case of Examples 6 and 7, when the content of the Schizandra concentrate is 2% by weight or more, it is possible to give a beautiful color and fragrance of Schizandra without adding a synthetic flavoring agent and a synthetic coloring agent.

The prepared Schizandra candy composition is naturally cooled for about 5 minutes using a cold plate and an autocooler.

The chilled Schizandra candy composition is transferred to a molding machine for grain molding, cooled to 35 ° C, and then grain-packed with a single wrapping machine.

[Comparative Example] Preparation of Candy without Added Schisandra chinensis

Candy without Schizandra concentrate was prepared to compare taste with Schizandra candy.

The content of the raw material is as described in [Table 1], the production method is also the same as the production method of Schizandra candy presented in the above [Example].

[Experimental Example] Sensory Evaluation of Schisandra Candies according to Schisandra chinensis Concentrate

In order to measure the preference of candy and Schisandra candy without the Schizandra chinensis concentrate prepared by the methods described in [Comparative Examples] and [Example], 20 surveys of adult men and women were conducted. The preference degree was evaluated by the 5-point scale method. The results are shown in [Table 2].

Sensory Test Results by Example Example incense Color flavor Full symbol Comparative Example 1 1.15 1.75 1.65 1.85 Example 1 2.95 3.25 3.30 3.10 Example 2 4.00 4.50 4.80 4.85 Example 3 4.05 4.35 4.15 4.15 Example 4 4.10 4.30 4.00 3.95 Example 5 3.95 4.35 3.25 3.35 Example 6 3.85 4.25 2.35 2.50 Example 7 3.75 4.25 2.01 2.15

       (1: Not very good, 2: Not good, 3: Normal, 4: Good, 5: Very good)

As a result of the sensory evaluation for each of the above-described examples, in the examples except for the comparative example, the overall evaluation of the flavor and color was good. Was high. In addition, when the content of the Schizandra chinensis solution is more than 2% by weight, the sour taste peculiar to Schizandra appears to be inferior in palatability.

Claims (6)

Preparing a schizandra concentrate of 55-65˚Brix, Concentrating step of the white sugar and starch syrup mixture by combining the white sugar and starch syrup in 6.5 ~ 7.5: 3 weight ratio, Preparing a Schizandra candy composition by blending the Schizandra condensate of 55-65 ° Brix and various additives to the concentrated white sugar and syrup mixture, First cooling step of naturally cooling the Schizandra candy composition using a cold plate and an automatic cooler for 4-6 minutes, Molding step of forming the primary cooled Schizandra candy composition into a predetermined form, A method for producing a Schizandra candy containing Schizandra concentrate, characterized in that it comprises a secondary cooling step of cooling the Schizandra candy composition molded into a predetermined form to a temperature of 30 ~ 40 ℃ using a cooler. The method of claim 1, The Schizandra candy composition is prepared from Schizandra candy containing 96-99 wt% of concentrated white sugar and starch syrup, 0.1-3.0 wt% of Schizandra concentrate of 55-65 ° Brix, and 0.8-1.5 wt% of various additives. Way. The method of claim 1, The schizandra concentrate of 55-65 ° Brix is added to 20-fold distilled or purified water with respect to dry schizandra, and extracted for 5-7 hours while maintaining 40-50 ° C., and then concentrated in a rotary vacuum concentrator. A method for producing Schisandra candy containing Schisandra chinensis condensate. The method of claim 1, Concentrating step of the white sugar and starch syrup mixture is a method of producing a schizandra candy containing Schizandra condensate, characterized in that the mixture is concentrated for 2 to 5 minutes in a mixed oven at 145 ~ 155 ℃. The method of claim 1, The various additives described above is a manufacturing method of Schizandra candy containing Schizandra concentrate, characterized in that it contains 0.6-0.8 wt% citric acid. The method of claim 5, The various additives may be prepared in the form of Schisandra chinensis, characterized in that it further comprises 0.2 to 0.4% by weight of synthetic flavoring agent (Schisandra chinensis) and / or 0.005 to 0.015% by weight of synthetic pigment (edible red pigment 40). .