KR20150072713A - Method for producing chestnut snack and chestnut snack produced by the same method - Google Patents

Abstract

The present invention relates to a manufacturing method of chestnut snack, comprising the steps of (a) steaming chestnut whose outer cover and inner cover are removed; (b) punching the steamed chestnut of the (a) step and soaking the steamed chestnut in the sugar solution; and (c) drying the soaked chestnut and coating the same, and a chestnut manufactured by the method.

Description

[0001] The present invention relates to a method for producing a chestnut snack and a chestnut snack produced by the method,

The present invention relates to (a) a step of boiling a raw chicken bark removing the inner skin and the outer skin; (b) piercing holes in the wet night of step (a) and immersing the solution in a sugar solution; And (c) drying and coating the soaked night of step (b). The present invention also relates to a method of manufacturing a night sweets and a night sweets manufactured by the method.

The effect of chestnut is rich in carbohydrate, protein, calcium, vitamins (A, B, C), and it is good for growth and growth. Especially it contains vitamins C and is effective for skin beauty, fatigue recovery and cold prevention. Component C helps the oxidation of alcohol and is good for a snack. Sugars contain enzymes that enhance gastrointestinal function and are effective in preventing adult diseases and protecting kidneys. The night is as good as the taste, and the efficacy is excellent. It is actually a complete food rich in proteins, lipids, carbohydrates, calcium, and vitamins. In HuhJoon's 'Dongbok-bok', "Night is good when the body aids the body, the stomach is strong, and the kidney function is low. The waist weakens the elderly who are uncomfortable to walk, so that they can walk well. " Eating chestnuts on both sides of the diet, as well as obesity, hyperlipidemia, is useful for people with diabetes, he explains. Chestnut is a so-called hard-digestible food, which gives you a feeling of satiety without providing calories to your body. It also prevents the absorption of blood into the triglyceride of the intestinal tract, thereby preventing cardiovascular diseases. However, domestic night processing industry is mainly exported or used as a raw night, so it is necessary to develop high value added products.

Korean Patent No. 0644363 discloses a method for manufacturing a baked chitin having a high sugar content and Korean Patent Publication No. 2005-0118377 discloses a rice cake having a chocolate layer coated thereon and a method for producing the same. It is different from the manufacturing method of night sweets.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method and apparatus for producing night sweets by optimizing manufacturing conditions such as night pre-treatment, sugar solution immersion and drying conditions, The present invention is to provide a method of manufacturing a chestnut sweets that can be easily ingested for snacks and desserts for night, and has color, taste, flavor, and texture optimized for consumers' preferences.

In order to solve the above-mentioned problems, the present invention provides a method for producing a fermented milk, comprising the steps of: (a) (b) piercing holes in the wet night of step (a) and immersing the solution in a sugar solution; And (c) drying and coating the soaked night of step (b).

The present invention also provides night sweets produced by the above method.

The night sweets manufactured by the method of the present invention can improve the texture of chest without disturbing or breaking the appearance of chestnuts and thus have excellent texture, excellent color, flavor and taste and high palatability, It is possible to easily ingest a good night, which is highly effective in industrial use.

Fig. 1 schematically shows a manufacturing process of the night sweets of the present invention.
Fig. 2 is a photograph showing the manufacturing process of the night sweets of the present invention.
Fig. 3 shows the result of sensory evaluation of the finished product of the night sweets of the present invention.

In order to achieve the object of the present invention,

(a) matured the raw chicken breast with the endothelium and the outer skin removed;

(b) piercing holes in the wet night of step (a) and immersing the solution in a sugar solution; And

and (c) drying and coating the soaked night of step (b).

In the method of manufacturing the night sweets of the present invention, the boiling of the step (a) may preferably be performed by boiling the raw night at 90 to 100 ° C for 80 to 100 minutes, more preferably the raw night at 95 ° C for 90 minutes You can cook. In the same condition as above, it was possible to prepare a night suitable for the production of chestnuts by immersing the raw chestnuts in a sugar solution.

In addition, in the method for producing chestnut sweets of the present invention, the sugar solution of step (b) may be prepared by mixing sugar and water, but is not limited thereto.

In addition, in the method of manufacturing the night sweets of the present invention, by piercing holes in the sugar solution overnight before being immersed in the sugar solution as in the step (b), the night is hardened or dulled when dipped in the sugar solution, It was easy to penetrate and could be immersed in the sugar solution while maintaining the shape of the night and soft hardness.

In addition, in the method of manufacturing night sweets of the present invention, the dipping in step (b) is preferably first dipped in 55 to 65 brix solution at 75 to 85 ° C for 20 to 28 hours, It can be secondly immersed in 65-75 brix sugar solution for 20-28 hours and then thirdly immersed in 75-85 brix sugar solution at 75-85 ° C for 20-28 hours, more preferably 60 brix sugar solution at 80 ° C For 24 hours, then secondary dipped in a 70 brix sugar solution at 80 ° C for 24 hours, and then submerged in an 80 brix sugar solution at 80 ° C for 24 hours. It is advantageous in that night is dipped in the sugar, dip and temperature of the sugar solution as described above, and the sugar is pickled by the sugar, so that the sugar can be picked by the sugar and the texture of the sugar which the consumers prefer, .

The method of producing night sweets according to the present invention, more specifically,

(a) boiling the raw chicken bones having the inner and outer skins removed at 90 to 100 DEG C for 80 to 100 minutes;

(b) piercing holes in the wet night of step (a), first dipping in 55-65 brix sugar solution at 75-85 ° C for 20-28 hours, and then dipping in 65-75 brix sugar solution at 75-85 ° C Secondly dipping for 20 to 28 hours, then thirdly dipping for 20 to 28 hours at 75 to 85 brix solution at 75 to 85 ° C; And

(c) drying and coating the third submerged night of step (b)

More specifically,

(a) boiling the raw chicken bones having the inner and outer skins removed at 90 to 100 DEG C for 80 to 100 minutes;

(b) piercing holes in the wet night of step (a), first dipping in 55-65 brix sugar solution at 75-85 ° C for 20-28 hours, and then dipping in 65-75 brix sugar solution at 75-85 ° C Secondly dipping for 20 to 28 hours, then thirdly dipping for 20 to 28 hours at 75 to 85 brix solution at 75 to 85 ° C; And

(c) hot-air drying at 55 to 65 ° C for 2 to 4 hours, followed by low-temperature drying at 2 to 10 ° C for 20 to 28 hours to coat the third night of the step (b) ,

Most specifically,

(a) boiling the raw chicken bones with the endothelium and husks removed at 95 DEG C for 90 minutes;

(b) A hole was drilled in the wet night of step (a), and the mixture was first dipped in a 60 brix sugar solution at 80 DEG C for 24 hours, then dipped in a 70 brix sugar solution at 80 DEG C for 24 hours, ≪ RTI ID = 0.0 > 80 C < / RTI > brix for 24 hours; And

(c) hot-air drying at 60 ° C for 3 hours, followed by low-temperature drying at 4 to 7 ° C for 24 hours and coating the third night soaked in step (b).

In the method of manufacturing the night sweets of the present invention, in order to further improve the flavor of the night sweets produced during the third immersion in the step (b), the flavor may be added to the sugar solution to immerse the night, But are not limited thereto.

In addition, in the method of producing chestnut sweets of the present invention, it is advantageous that the chestnut texture of chestnuts produced by drying chestnuts under the condition of step (c) is further improved and stored for a long period of time.

In addition, in the method of manufacturing chestnut sweets of the present invention, the coating of step (c) may be coated using night powder, caramel, chocolate, cocoa or the like, but is not limited thereto.

The present invention also provides night cookies made by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

1) Experimental material

The night harvested in 2012 was purchased from a river sacred plant located in Sunchang, Jeonbuk, and used as a sample. Sugar and vanilla oil were purchased from a large-scale mart. The purchased night was stored at 0 ° C and used for the experiment.

2) Chromaticity analysis

L, a, and b values were measured using a colorimeter (CM-3500d, Minolta Co.).

3) Analysis of texture

The physical properties of chestnut flesh were analyzed using a texture analyzer (TA-XT2, Stable Micro system Ltd., England). At least 10 samples were taken randomly and the measurements were expressed as mean values.

Texture analysis condition index  Condition  Mode  Measure force in compression  Option  Return to start  Pre-test speed  1.5 mm / s  Test speed  1.5 mm / s  Post-test speed  1.0 mm / s  Strain  60%  Probe diameter  3.0 mm

4) Sensory evaluation

The sensory evaluation was carried out by selecting 15 employees from the soybean establishment and the fermentation microorganism management center. The purpose of the experiment was explained to them, and they were fully informed about each measurement value, and then the test was accepted. The color, sweetness, texture and overall acceptability were evaluated by the 5-point scoring method.

Example  1: Night Steam  Hardness change with time

Table 2 shows the hardness according to the steaming time of the raw beef with the outer skin and the inner skin removed. The hardness of the freshborn after removing the inner skin and outer skin was 36,347 g. The hardness at 95 ℃ was 2,957 g at 30 minutes, and 2,449 g at 90 minutes and 1,787 g at 180 minutes. As the steaming time increased, the hardness decreased.

When I cooked for 60 minutes, I feel less ripe when I ate it. When it is more than 120 minutes, I feel a little bit ripe. .

Variation of hardness at night according to steaming time (Unit: g) Time (minutes) Hardness 30 2957.27 60 3376.02 90 2449.84 120 2560.82 150 2258.76 180 1787.16

Example  2: Sugar solution  By concentration Immersion  Over time Steam  Change in sugar content of night

Table 3 shows the changes in sugar content of chestnut flesh according to the immersion time per sugar concentration. The sugar content of flesh was increased to 23, 26 and 28 brix at 60, 70 and 80 brix, respectively, and the sugar content of the flesh was increased at 10 hours after immersion. The sugar content increased to 38, 42, and 46 brix, which was about 3 times higher than that of the steamed chestnut. The sugar content of chestnut flesh increased with increasing time at 18 hours after immersion. Showed a tendency. However, before the target value of 60 brix or more, the chestnut pulp was hard and crumpled, and therefore, it was not worth the product. In this experiment, night pastry was prepared by piercing a hole in a chestnut overnight and immersing it in a sugar solution.

Changes in sugar content of chestnut milk according to sugar concentration and immersion time (sugar solution immersion temperature: 65 ℃) Immersion time (hr) Concentration per immersion liquid (brix) 60 70 80 0 (steamed night)  12  12  12 One 23 26 28 4 26 31 29 6 29 33 33 8 38 37 36 10 35 42 46 12 36 40 44 15 38 42 44 18 41 48 47

Example  3: Pickles  Sensory evaluation by frequency

Table 4 shows the sensory evaluation results of the persimmon chestnut pulp according to the number of pickles at the immersion temperature of 60 ° C. In the color, the highest score was obtained in the chestnut flesh of the 3rd party, 4.2 in the sweet chunks, and 3.8 in the night chestnut pickled in the second sweet chestnut. In the texture, This was a high score of 4.4. The most favorable result of the third pickled persimmon chestnut pulp obtained with a score of 4.0 was the most favorable result.

Sensory evaluation according to the number of pickles (immersion temperature 60 ℃) Number of pickles A ^* B C color 3.4 3.9 4.2 sweetness 3.2 3.8 3.4 Texture (chewiness) 3.0 3.8 4.4 Overall likelihood 3.2 3.6 4.0

A ^* : 60 brix sugar solution, immersed for 24 hours (1 time)

B: 60 brix sugar solution, 24 hours immersion + 70 brix sugar solution, 24 hours immersion (2 times)

C: 60 brix sugar solution, 24 hours immersion + 70 brix sugar solution, 24 hours immersion + 80 brix sugar solution, 24 hours immersion (3 times)

Example  4: Soaking in sugar  Temperature and the number of pickles of  Change in sugar content

The changes in sugar content of chestnuts according to the soaking temperature and the number of pickles are shown in Table 5 below. The sugar content of steamed chestnut was increased to 12.30 and increased to 27.50, 33.10 and 31.20 brix at 60, 70 and 80 ℃, respectively, and increased with increasing salting temperature. 48.70, 48.70 and 59.90 brix, respectively. And 54.10, 57.10, and 61.00 brix after drying (finished product), respectively. As the optimum condition of the sugar-pickled chestnut pulp of the present invention (60 brix or more)

Changes in sugar content of chestnuts according to the soaking temperature and the number of pickles (Unit: brix) Sugar-picking temperature A ^* B C D Steamed night 12.30 - - - Immersion temperature 60 ° C 27.50 43.30 48.70 54.10 70 ℃ 33.10 46.40 48.70 57.10 80 ℃ 31.20 52.40 59.90 61.00

A ^* : 60 brix sugar solution, 24 hours (once)

B: 60 brix sugar solution, 24 hours + 70 brix sugar solution, 24 hours (twice)

C: 60 brix sugar, 24 hours + 70 brix sugar, 24 hours + 80 brix sugar, 24 hours (3 times)

D: Dry (Finished product)

Example  5: Soaking in sugar  Temperature and the number of pickles of  Chromaticity change

Table 6 shows the color of the pickled chestnuts according to the immersion temperature and the number of immersion times. The lightness showed the tendency to decrease with the immersion temperature at the 1st pickling, and it was 30.09, 28.29 and 26.40 at 60, 70 and 80 ℃, respectively. In the 3rd pickling and drying (final product) As the immersion temperature increased, the lightness increased at 28, 75, 29, and 33.00 at 60, 70 and 80 ℃, respectively. The change of brightness according to the number of immersion in the sugar solution showed a tendency that the lightness of the finished product darkened (28.75) than that of the first pickled chestnut (30.09) in the case of the pickled chestnut immersed at 60 ℃. The redness and yellowness of the night immersed in 70 and 80 ℃ sugar solution showed a tendency to decrease as the immersion temperature increased and the number of immersion increased.

Chromaticity change of chestnut flesh according to the soaking temperature and the number of pickles
Sugar-picking temperature A ^* B C D Steamed night L: 34.70 a: 6.45 b: 9.32 L Immersion temperature 60 ° C 30.09 24.54 26.41 28.75 70 ℃ 28.29 26.18 29.09 29.87 80 ℃ 26.40 25.17 30.11 33.00 a Immersion temperature 60 ° C 5.20 4.25 2.15 1.24 70 ℃ 5.36 4.26 2.48 1.10 80 ℃ 5.63 3.18 1.82 1.31 b Immersion temperature 60 ° C 5.88 2.87 3.09 3.49 70 ℃ 5.57 3.76 2.48 2.51 80 ℃ 4.32 3.35 1.64 1.78

A ^* : 60 brix sugar solution, 24 hours (once)

B: 60 brix sugar solution, 24 hours + 70 brix sugar solution, 24 hours (twice)

C: 60 brix sugar, 24 hours + 70 brix sugar, 24 hours + 80 brix sugar, 24 hours (3 times)

D: Dry (Finished product)

Example  6: Immersion  Sensory Evaluation of Finished Product by Temperature

As a result of sensory evaluation of dried persimmon chestnut pulp by immersing three times with 60, 70 and 80 ° C sugar solution, texture and overall acceptability were 4.3 and 4.6, respectively, (Table 7).

Sensory evaluation of finished products according to immersion temperature Persimmon soak temperature 60 ° C 70 ℃ 80 ℃ Texture (chewiness) 3.4 3.8 4.3 Overall likelihood 3.8 4.4 4.6

Example  7: Night sweets  Sensory evaluation

The flavor and overall acceptability of the candy which was prepared by adding vanilla incense to the third party sugar and the night candy which was not treated with flavor were evaluated by sensory evaluation. And a good score of 4.30.

Sensory evaluation of chestnut sweets according to addition of flavor zest Overall likelihood Add flavor 3.30 3.80 Vanilla flavored addition 4.20 4.30

The optimized night sweets manufactured by the above Examples were prepared in the same manner as in Preparation Example 1, and 15 night sweets were selected and sensory evaluation was performed by a 7-point scoring method. As a result, it was confirmed that all sensory evaluation items showed high score of 5 or higher, and that the degree of preference was excellent.

Manufacturing example  One: Night sweets  Produce

(a) The raw chicken breast with the endothelium and the outer skin removed was boiled at 95 ° C for 90 minutes.

(b) piercing holes in the wet night of step (a), primary dipping in a 60 brix sugar solution at 80 ° C for 24 hours, secondary dipping in a 70 brix sugar solution at 80 ° C for 24 hours, And then the solution was submerged in an 80 brix sugar solution at 80 ° C. for 24 hours.

(c) The third night of the step (b) was hot-air dried at 60 ° C. for 3 hours, then dried in a refrigerator at 4 ° C. to 7 ° C. for 24 hours and coated with chestnut, chocolate, cocoa powder or caramel (Figs. 1 and 2).

Claims (5)

(a) matured the raw chicken breast with the endothelium and the outer skin removed;
(b) piercing holes in the wet night of step (a) and immersing the solution in a sugar solution; And
(c) drying and coating the soaked night of step (b). [7] The method of claim 1, wherein the boiling water of step (a) is boiled at 90 to 100 DEG C for 80 to 100 minutes. The method of claim 1, wherein the dipping in step (b) is performed by immersing the dipping solution at 55 to 65 brix in 75 to 85 ° C for 20 to 28 hours, And then thirdly immersed in 75 to 85 brix solution at 75 to 85 DEG C for 20 to 28 hours. The method according to claim 1,
(a) boiling the raw chicken bones having the inner and outer skins removed at 90 to 100 DEG C for 80 to 100 minutes;
(b) A hole is drilled in the wet night of step (a), and the mixture is first dipped in a 55-65 brix solution at 75-85 ° C for 20-28 hours, and then is dipped in a solution of 65-75 brix at 75-85 ° C Secondly dipping for 20 to 28 hours, then thirdly dipping for 20 to 28 hours at 75 to 85 brix solution at 75 to 85 ° C; And
(c) drying and coating the thirdly submerged night of step (b). A chestnut made by the method of any one of claims 1 to 4.

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