KR20130094950A - Method for manufacturing korean traditional taffy with cacao powder, and the taffy manufactured thereby - Google Patents

Abstract

PURPOSE: A production method of cacao taffy is provided to produce the cacao taffy containing theobromine, caffeine, stearic acid, oleic acid, palmitic acid, protein, and other components. CONSTITUTION: A production method of cacao taffy comprises the following steps: washing grains before soaking, and removing moisture; steaming the grains without the moisture; mixing 100 parts by weight of steamed grains, 50-200 parts by weight of water, and 0.02-15 parts by weight of malt water which contains malt and water in a weight ratio of 1:1-5, and saccharifying the mixture at 35-45°C for 8-15 hours; filtering the saccharified product, and heat-concentrating the filtrate for 5-10 hours; adding freeze-dried cacao powder to the concentrated saccharified product, and heat-concentrating the mixture for 10-30 minutes to obtain black taffy; and cooling the black taffy at 40-45°C, and repeatedly extending and combining the black taffy before cutting the black taffy to obtain noodle shaped taffy. [Reference numerals] (AA) (First process) Step of washing grains before soaking, and removing moisture; (BB) (Second process) Step of steaming the grains without the moisture; (CC) (Third process) Step of mixing 100 parts by weight of the steamed grains, 50-200 parts by weight of water, and 0.02-15 parts by weight of malt water which contains malt and water mixed in a weight ratio of 1:1-5, and saccharifying the mixture at 35-45°C for 8-15 hours; (DD) (Fourth process) Step of filtering the saccharified product, and heat-concentrating the filtrate for 5-10 hours; (EE) (Fifth process) Step of adding freeze-dried cacao powder to the concentrated saccharified product, and heat-concentrating the mixture for 10-30 minutes to obtain black taffy; (FF) (Sixth process) Step of cooling the black taffy containing the cacao powder at 40-45°C, and repeatedly extending and combining the black taffy before cutting the black taffy to obtain noodle shaped cacao taffy

Description

Method for manufacturing cacao starch and cacao starch prepared by the method {Method for manufacturing Korean traditional taffy with cacao powder, and the taffy manufactured thereby}

The present invention relates to a method for preparing cacao starch and cacao starch prepared by the method.

With the recent increase in income and living standards, the types and amounts of food and snacks have become more abundant, and interest in finding healthy food and snacks has also increased. Among these snacks, traditional syrup is recently recognized as a well-being food and is in the limelight. It is made by extracting starch from grains and boiled, and was a favorite snack when it was difficult to enjoy sweetness due to lack of sweetener.

There are a variety of grains that can be used for the production of malt, corn, wheat, rye, oats, crude, millet, buckwheat, blood, sorghum, red beans, barley, rice, glutinous rice, barley, etc. may be used as a material for the malt. In addition, sweet potatoes, pumpkins, potatoes, etc. are also used as a substitute for grains.

Generally, malt is prepared by cooking grain material, mixing it with malt (maltose) and reacting it for 6 to 15 hours at 35 to 60 ° C to saccharify starch in the grain material. The syrup was added to remove moisture by heating (starch syrup, usually when water content is 25-30%), and the syrup was further removed by syrup (or steel syrup, usually when water content was 14% or less). . Gang syrup is then made into chopped syrup, which we commonly know by repeating the stretching process.

The main ingredient of malt is mostly carbohydrates composed of maltose and a small amount of glucose, and other components are insignificant. In recent years, research and development of syrups have been improved by selectively mixing various food ingredients to enhance flavors or enhance nutrition and functional ingredients.

For example, Korean Patent No. 385171 discloses a method for preparing starch syrup, and Korean Laid-Open Patent No. 2003-93024 discloses a method for preparing bellflower syrup. In addition, Korean Patent No. 982432 discloses a process of adding strawberry powder in a candy preparation, and Korean Patent Publication No. 2003-0017091 discloses a functional candy containing a herbal ingredient. In addition, in order to solve the inconvenience of sticking to the syrup, Korean Patent Laid-Open No. 2003-0034776 discloses a method of manufacturing the syrup to improve it. On the other hand, Korean Patent No. 517551 discloses a syrup containing natural food pigments, and a method for preparing a syrup having high nutritional value and adding various colors and inherent tastes, aromas, and functionality is disclosed. have.

Cacao is a tree of dicotyledonous mallow, paulownia, also known as cocoa. Native to the tropical Americas. Currently, the plant is grown not only in the Americas but also in other parts of the tropics, such as West Africa, Java, India, and Sri Lanka. The stem is thick and reaches 12m in height. Leaves are alternate, long oval, leathery, pointed with flat edges. Flowers are white and about 1.5cm in diameter. Calyx is purple with red color, and deeply divided into 5 pieces. The petals are divided into 5 pieces, and the stamens are 5 pieces. There is one pistil and five ovaries. Flowers run from 4-5 years old and come just above the leaves. 12-50 years old, many flowers, but the fruit runs in one proportion from 200 to 400 flowers. The fruit is long oval shape, about 10cm long, divided into 5 pieces, and contains 40 ~ 60 seeds. Seeds are absent and have cotyled leaves. Seeds contain about 2% theobromin, some caffeine, 50% fat, 12% protein, 17% fiber and 3.5% polyphenols. Theobromine is a type of alkaloid that acts as a diuretic because it has a powerful effect on the kidneys. The main fats in cacao are stearic acid, oleic acid, palmitic acid, and linoleine. The main dietary fiber is lignin and fiber, which contains about 4g of fiber per 100g. It also helps prevent colon cancer. In addition, cacao contains a large amount of polyphenols that act as antioxidants. In addition, it is rich in minerals such as iron, potassium, magnesium, zinc, and copper, and the B group. It also contains highly digestible proteins and starch.

Seeds from ripe cacao fruit are fermented in wooden barrels for several days, turning the seeds to a reddish-brown color with a distinct scent. Cacao beans are washed with water and dried, and cacao paste (cacao paste) is roasted and made into powder. Chocolate is hardened by adding sugar, milk, perfume, emulsifier, etc. The cacao powder is extracted by compressing the cacao paste, and the fat obtained is called cacao butter. Cacao butter is a transparent yellow with a distinctive aroma and flavor that is used in margarine, pomade and medicine. Cacao pastes and powders are used as additives in sweets (biscuits and cakes, candy, caramels, etc.), ice creams, dairy products (chocolate skimmed milk powder, syrups, etc.) and as beverages. Among them, cacao powder has been mainly used as a raw material for beverages.

On the other hand, the present inventors were able to complete the present invention by adding cacao powder when preparing the syrup to prepare cacao syrup not only includes the nutritional ingredients contained in the cacao powder, but also improves the taste and quality.

Korean Registered Patent No. 385171 (Health supplement based on starch syrup and its manufacturing method, 2003.05.22. Notification) Korean Laid-Open Patent No. 2003-93024 (The method for preparing bellflower syrup and the bellflower syrup containing the composition, published Dec. 06, 2003) Korean Registered Patent No. 982432 (Method manufacturing method containing strawberries, Sep. 15, 2010) Korean Laid-Open Patent No. 2003-0017091 (Fruit ingredient-containing functional candy and its manufacturing method, 2003.03.03. Publication) Korean Laid-Open Patent No. 2003-0034776 (Functional candy and manufacturing method that does not stick to teeth when eating syrup, published on 2003.05.09.) Korean Registered Patent No. 517551 (Soy containing natural food coloring and its manufacturing method, 2005.09.29. Notification)

An object of the present invention is to provide a method for preparing cacao starch and cacao starch prepared by the above method.

The present invention relates to a method for preparing cacao starch and cacao starch prepared by the method.

Method for producing cacao starch of the present invention,

(Step 1) Washing and immersing the grain, and then removing moisture;

(Step 2) Stirring the moisture-removed grain;

(Step 3) 100 parts by weight of the steamed grains and 50 to 200 parts by weight of water, and maltose malt in a state in which malt and water are mixed at a weight ratio of 1: 1 to 5, and then mixed with 35 to 45 ° C. Saccharifying for 8-15 hours;

(Step 4) heating and concentrating the saccharified solution obtained by filtering the saccharified for 5 to 10 hours;

(Step 5) adding lyophilized cacao powder to the concentrated saccharified liquid and heat-concentrated again for 10 to 30 minutes to make gang rape; And

(Step 6) After cooling the gang rape added with the cacao powder to 40 ~ 45 ℃, repeat the process of stretching and polymerization the gang rape, by cutting it to prepare a karaoke syrup form; may include; .

The time for immersing the grains in the first step is preferably 5 to 12 hours, more preferably 5 to 8 hours. In addition, the time for removing the moisture of the grain in the first step is appropriate for 0.1 to 2 hours, more preferably 0.5 to 1 hour.

The grain of the first step may be one or more grains selected from the group consisting of corn, wheat, rye, oats, crude, millet, buckwheat, blood, sorghum, red beans, yulmu, rice, glutinous rice and barley. In addition, one or more selected from sweet potatoes, pumpkins and potatoes may be used instead of the grains. However, when using sweet potato, pumpkin or potatoes, only washing with water may be used without additional dipping and water removal process, and a process of removing shells and seeds or finely cutting the contents may be added. .

The time for steaming grains in the second step is preferably 0.2 to 2 hours, most preferably 0.3 to 1 hour.

Of the steamed grains of the above three processes, steamed grains (steamed rice) produced by using rice are also referred to as high-grade rice, and the high-grade rice is rice cooked to be made very heavy. It is traditionally used to reduce the fermentation time of sikhye, liquor, and sushi.

Malt in the third step is prepared by mixing the malt and water before saccharification in order to activate the enzyme reaction, the malt is also referred to as sintering, and dried after sprouting wheat, barley, barley, and the like.

The 4th or 5th step of heating the saccharification solution concentration can be performed by heating to 100 ~ 120 ℃ stirring until the completion of the concentration so as not to burn the bottom of the container, using a conventional concentrator used to concentrate liquids It can also manufacture.

In addition, the concentration process of the fourth step may be carried out by dividing the first concentration of 4 to 6 hours, and then cooling and cooling the secondary again for 2 to 4 hours.

The cacao powder of step 5 may be mixed 1 to 4 parts by weight based on 100 parts by weight of the saccharified solution concentrated in step 4.

The freeze-dried cacao powder of the step 5, freezing the cacao powder at -30 ~ -40 ℃ for 24 to 48 hours; And lyophilizing the frozen cacao powder for 24 to 48 hours at -70 to -80 ° C.

At this time, the cacao powder is used that the particle size is pulverized to 200 ~ 300 mesh (mesh), the pulverizer may use a conventional pulverizer for grinding food ingredients. When the lyophilized cacao powder is used, the grains of the cacao powder become coarse and have a better feeling of chewing than when using the cacao powder that does not perform lyophilization.

In the sixth step, the cacao starch of the present invention in the form of rakshi syrup can be finally prepared by repeating the process of increasing the gang rape and polymerizing it as if making a cotton noodle with flour dough. The process of extending and polymerizing the gang rape may be performed manually. The machine can be used, but the quality of the hand-made candy is better. In the case of performing the process of extending and polymerizing the gang rape by hand, repeat the process of extending and polymerizing the gang rape by hand 10 to 50 times, but in the latter 5 to 30 times, the gang rape is extended and polymerized while steaming. It is desirable to prevent drying. In the case of using a machine, the process of extending and polymerizing the gang rape by using a conventional mixer or drawing machine (a machine that repeats the gang rape) is repeated 10 to 50 times to prepare the syrup. Can be.

In addition, after cooling the gang stark at 40 ~ 45 ℃ in the sixth step, sesame seeds, beans, nuts and the like can be added to increase the taste of the candy.

After the sixth step to increase the texture or taste of the malt, corn starch, roasted soybean powder (soybean), roasted flour, wheat flour, starch and the like can be applied to the surface of the malt.

By using the same method as described above, cacao syrup of the present invention having a diameter of 1.5 to 4 cm and a length of 5 to 15 cm can be prepared.

The present invention relates to a method for preparing cacao starch and cacao starch prepared by the method. In the present invention, when the syrup is prepared, lyophilized cacao powder is added to theobromin, caffeine, fatty acid stearic acid, oleic acid, palmitic acid, linoleine, protein, and diet by adding lyophilized cacao powder. High quality cacao with improved taste and quality, as well as fiber, lignin, fiber, and a large amount of polyphenols with antioxidant function, minerals such as iron, potassium, magnesium, zinc, and copper, and B group It became possible to manufacture the candy.

1 is a flowchart illustrating a method of preparing cacao starch of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

< Example  1. Preparation of Cacao Powder>

Sugarless 100% cacao powder (Edentown F & B) was frozen at -40 ° C for 48 hours. Thereafter, the frozen cacao powder was lyophilized for 48 hours at -70 ℃ to prepare a lyophilized cacao powder to be used in the cacao starch of the present invention.

< Example  2. Contains Cacao Powder Cacao  Manufacturing ① (concentration Saccharification  100 Weight portion  Standard 1 Weight portion )>

140 kg of normal rice was prepared and dipped in water for 7 hours after washing with water. After 7 hours, the water was drained for 1 hour and steamed for 1 hour in a steamer to prepare a gourd rice, cooled to 40 ℃ or less at room temperature. Thirty minutes before saccharification, 5.5 kg of malt (using dried barley and roughly ground) was mixed with 12 kg of water at 40 ° C. to activate the enzyme activity of malt.

When the boiled rice and malt water boiled 140 kg of the general rice in water was prepared, the whole boiled boiled rice (193.2 kg), malt water, and 204 kg of water at 40 ° C. were stirred in a saccharification tank, while maintaining a temperature of 40 ° C. Saccharified for 12 hours. After 12 hours, the saccharified saccharified was filtered through a filter, and the filtered solid was also compressed to maximize the saccharification. Thereafter, the filtered saccharified liquid was transferred to a container for boiling water, and a condensation process of boiling the saccharified liquid was performed by heating in a bath with stirring for 5 hours. Thereafter, the saccharified solution was cooled for 30 minutes, and then transferred to a double pot, followed by concentration for 2 hours while stirring to avoid burning the bottom. After 2 hours, all of the concentrated saccharified solution (72 kg) and 0.72 kg of cacao powder (1 part by weight based on 100 parts by weight of concentrated saccharified solution) prepared in Example 1 were added thereto, followed by a concentration of 20 minutes soaked to obtain gangsy. After that, the gang rape was transferred to a fixed mold, cooled at room temperature for 4 hours, and the temperature of the gang rape was maintained at 42 ° C. Then, 10 g of roasted sesame seeds were added per 2 kg of the gang rape, and the process of stretching and pulling 7.2 kg of gang rape from both sides was repeated 20 times. Thereafter, the process of stretching and overlapping was repeated 30 times while supplying steam to the malt to prevent the malt from becoming hard during the stretching operation. After the final elongation of the starch was sharply lowered to 5 ℃ to maintain a constant shape, and then cut to a size of 10cm to prepare cacao starch.

< Example  3. Contains cacao powder Cacao  ② manufacturing (concentration Saccharification  100 Weight portion  Standard 4 Weight portion )>

Cacao was prepared in the same manner as in Example 2, but cacao was prepared by putting 2.88 kg of cacao powder.

< Comparative Example  1.Preparation of cocoa powder

The candy was prepared in the same manner as in Example 2, but no cacao powder was added thereto.

< Comparative Example  2. Contain large amounts of cacao powder Cacao  Manufacturing ① (concentration Saccharification  100 Weight portion  Standard 6 Weight portion )>

Cacao was prepared in the same manner as in Example 2, but cacao was prepared by putting 4.32 kg of cacao powder.

< Comparative Example  3. Contain large amounts of cacao powder Cacao  ② manufacturing (concentration Saccharification  100 Weight portion  Standard 10 Weight portion )>

Cacao was prepared in the same manner as in Example 2, but cacao was prepared by putting 7.20 kg of cacao powder.

< Experimental Example  1. Sensory test-taste diagram for taste>

The preference of taste was confirmed for the cacao syrups of Examples 2 and 3 prepared by the production method of the present invention, and for the syrups of Comparative Examples 1 to 3. To this end, sensory evaluation was performed on the following conditions for 50 men and women of all ages, which were not age-restricted. Too sweet not good] to check the number of people checked in Table 1 shows the results.

Kind of fucked flavor ○ △ ▲ × Example 2 47 people 0 people 0 people 3 people Example 3 45 persons 0 people 0 people 5 people Comparative Example 1 14 people 0 people 0 people 36 people Comparative Example 2 5 people 35 people 5 people 5 people Comparative Example 3 5 people 25 persons 15 people 5 people ○: moderately sweet and good taste, △: slightly bitter taste, not good,
▲: Bitter is not good because it is strong, ×: It is not good because it is too sweet

Referring to Table 1, it could be confirmed that the cacao starch of Examples 2 and 3 of the present invention maintains the best sugar content to eat. The syrup of Comparative Example 1 did not contain cacao powder, and thus, the sweetness was stronger than other syrups, and the taste was rather poor. The reason that the cacao starch of Comparative Examples 2 and 3 had a bitter taste was expected because a large amount of cacao powder was added.

< Experimental Example  2. Sensory test-Check the degree of adhesion to the teeth>

Cacao syrup of Examples 2 and 3 and Comparative Examples 1 to 3 prepared by the production method of the present invention was confirmed the degree of sticking to the teeth. For this purpose, sensory evaluation was performed on the five-point scale for 50 young men and women without age restriction, and the average values thereof are shown in Table 2 below.

Kind of fucked How sticking to the teeth Example 2 4.5 Example 3 4.7 Comparative Example 1 2.4 Comparative Example 2 4.2 Comparative Example 3 4.1 1: very clinging, 2: very clinging, 3: slightly clinging
4: hardly cling, 5: hardly cling

Referring to the results of Table 3, it was confirmed that the degree of sticking to the teeth in the candy of Examples 2 and 3 to which the cacao powder is added. It was found that the syrup of Comparative Example 1 did not contain cacao powder and thus had a high degree of sticking. The degree of sticking to the teeth of Comparative Examples 2 and 3 was improved, but as confirmed in Experimental Example 1, it was confirmed that the bitter taste was not a good condition to eat.

< Experimental Example  3. Sensory test-Confirmation of hardness and hardness for crunchy>

It is admitted that the first time you eat a candy, it is not hard, but crispy.It is recognized that high quality candy is used.However, if the hardness is too low, the value of the product is lowered at the time of sale because the chip is brittle when storing the candy. The palatability and hardness for the crispness of the cacao syrup of Examples 2 and 3 and Comparative Examples 1 to 3 prepared by the method were confirmed. To this end, sensory evaluation was performed on the 50-year-old and 50-year-old girl who did not restrict their age by using a 5-point scale. The average values are shown in Table 3 below. On the other hand, each of the 10 pieces of candy in a plastic container drop down to 2m to confirm the degree of breakage is shown in Table 4 below.

Kind of fucked Crunchy Example 2 4.7 Example 3 4.6 Comparative Example 1 2.5 Comparative Example 2 4.1 Comparative Example 3 4.5 1: not crunchy, 2: hardly crunchy, 3: slightly crunchy
4: crunchy a lot, 5: very crunchy

Kind of fucked Hardness
(Number of cracked or chipped pieces) Example 2 1.5 Example 3 1.1 Comparative Example 1 2.7 Comparative Example 2 5.1 Comparative Example 3 4.9

Referring to the results of Tables 3 and 4, it can be confirmed that the good value of the product is good even when the crisp of the second and third of the present invention is not crispy when eaten. The hardness of the syrup of Comparative Example 1 was similar to that of Examples 2 and 3, but it was confirmed that the crunchyness was the worst since it did not contain cacao powder. The crisps of the comparative examples 2 and 3 were good at the time of eating, but it was found that they were brittle well, because it was expected that the overall hardness of the syrup was lowered because the addition amount of cacao powder was high.

< Experimental Example  4. Sensory test- Chewiness >

The chew usually has a low melting point, the more the chew, the more the chew becomes less and less, there is a drawback feeling. For this chewability, Examples 2 and 3 cacao starch prepared by the production method of the present invention, Comparative Example 1 Chewability (chewing sensation) was confirmed for the syrups of 3 to 3. For this purpose, sensory evaluation was performed on the five-point scale for 50 young men and women without age restriction, and the average values thereof are shown in Table 5 below.

Kind of fucked Chewiness Example 2 4.9 Example 3 4.7 Comparative Example 1 1.5 Comparative Example 2 2.5 Comparative Example 3 2.6 1: very bad, 2: little bad, 3: medium, 4: good, 5: very good

Referring to the results of Table 5, it was confirmed that the chewiness of the cacao starch of Examples 2 and 3 prepared by the production method of the present invention by using the lyophilized cacao powder. The syrup of Comparative Example 1 did not contain cacao powder, so that the degree of bleeding was severe and the chewability was not good. Although the chewability of the syrups of Comparative Examples 2 to 3 included lyophilized cacao powder was improved, there was an opinion that the amount of lyophilized cacao powder contained was too large and the chewing texture was not good. On the other hand, although not included in the results, the preference for the syrup prepared using the lyophilized cacao powder as in the present invention is 4.9 based on 5.0, the preference of the syrup prepared using the lyophilized cacao powder It was confirmed as 3.2 by 5.0, and it was confirmed that the palatability for chewing feeling increased significantly.

< Experimental Example  5. Sensory test-overall preferences>

The overall acceptability of cacao syrups of Examples 2 and 3 and Comparative Examples 1 to 3 prepared by the production method of the present invention was confirmed. For this purpose, sensory evaluation was performed on the five-point scale for 50 young men and women without age restriction, and the average values thereof are shown in Table 6 below.

Kind of fucked Overall preference Example 2 4.7 Example 3 4.6 Comparative Example 1 2.3 Comparative Example 2 2.5 Comparative Example 3 2.9 1: very bad, 2: bad, 3: medium, 4: good, 5: very good

Referring to the results of Table 7, it was confirmed that the cacao syrup of Examples 2 and 3 produced by the production method of the present invention has the highest overall acceptability than those of Comparative Examples 1 to 3.

Claims (5)

(Step 1) Washing and immersing the grain, and then removing moisture;
(Step 2) Stirring the moisture-removed grain;
(Step 3) 100 parts by weight of the steamed grains and 50 to 200 parts by weight of water, and maltose malt in a state in which malt and water are mixed at a weight ratio of 1: 1 to 5, and then mixed with 35 to 45 ° C. Saccharifying for 8-15 hours;
(Step 4) heating and concentrating the saccharified solution obtained by filtering the saccharified for 5 to 10 hours;
(Step 5) adding lyophilized cacao powder to the concentrated saccharified liquid and heat-concentrated again for 10 to 30 minutes to make gang rape; And
(6) cooling the gang rape added with the cacao powder to 40 ~ 45 ℃, after repeating the process of stretching and polymerization the gang rape, by cutting it to prepare a karaoke syrup form;
Method for producing cacao starch, characterized in that it comprises a. The method of claim 1,
The grain of the first step is cacao starch, characterized in that at least one grain selected from the group consisting of corn, wheat, rye, oats, crude, millet, buckwheat, blood, sorghum, red beans, yulmu, rice, glutinous rice and barley Manufacturing method. The method of claim 1,
The lyophilized cacao powder of step 5 is a method for producing cacao syrup, characterized in that 1 to 4 parts by weight based on 100 parts by weight of the concentrated saccharification liquid in step 4. The method of claim 1,
The freeze-dried cacao powder of the step 5, freezing the cacao powder at -30 ~ -40 ℃ for 24 to 48 hours; And lyophilizing the frozen cacao powder for 24 to 48 hours at -70 to -80 ° C. Cacao starch prepared by the method of any one of claims 1 to 4.

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