KR20170063094A - Candy comprising honey and submaterials, and method for preparing the same - Google Patents
Candy comprising honey and submaterials, and method for preparing the same Download PDFInfo
- Publication number
- KR20170063094A KR20170063094A KR1020150169063A KR20150169063A KR20170063094A KR 20170063094 A KR20170063094 A KR 20170063094A KR 1020150169063 A KR1020150169063 A KR 1020150169063A KR 20150169063 A KR20150169063 A KR 20150169063A KR 20170063094 A KR20170063094 A KR 20170063094A
- Authority
- KR
- South Korea
- Prior art keywords
- honey
- concentrate
- weight
- candy
- saccharide
- Prior art date
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- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- -1 wine Chemical class 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
-
- 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
-
- 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
- A23V2250/64—Sugar alcohols
- A23V2250/6416—Maltitol
-
- 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
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
Abstract
The composition according to the present invention comprises honey, edible oil, emulsifier, citric acid, and a sub ingredient, wherein the sub ingredient comprises an acidic milk concentrate, a red ginseng concentrate, an omija concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, an apple juice, a jujube, a hinoki extract and a propolis extract Candies with more than one selected from the group are not only increased in flavor but also contain various vitamins and saponins as well as useful ingredients for human body. It has the effect of less adhesion to the hands or skin compared to candy containing honey.
Description
The present invention relates to a candy containing honey and a material and a method for producing the same. More specifically, the present invention relates to a method for producing a candy comprising a honey and a corn oil concentrate, a red ginseng concentrate, an omelet concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, A hinoki extract, and a propolis extract.
Candy refers to candy, caramel, yam, jelly, etc. that are made by adding food or food additives to the main raw materials such as sugar, sugar alcohol, and sugar residue. Of these, candy is made mainly of sugar and syrup, followed by additives such as organic acids, pigments, flavors, and emulsifiers, and then hardened by putting it into a frame. The types of candies are classified into crystalline candy and amorphous candies by crystallization of supersaturated sugar solution and syrup or fat sphere. Examples of crystalline candies include fondant, fudge, divinity, nuga and the like. Examples of amorphous candies include hard candy, caramels, taffy ), Toffee, marshmallows, brittle, and others. Among them, the most popular candy is hard candy. It mixes and concentrates sugar, water and starch syrup, and then adds the ingredients such as organic acid, coloring agent, colorant, etc. and forms it into a certain shape. After cooling, weighing and packing Lt; / RTI >
It is said that honey was the food of Greek goddesses as the first food of mankind that had long been obtained from nature, and the Romans regarded honey as falling from the sky. Honey is the natural sweetener that humans have been using for the longest time. The natural honey can be easily obtained and eaten without any processing, so it can be guessed that it has been used since ancient times. It can be seen from the record that honey has been used not only as a food but also as a medicinal product, both east and west. In Korea, honey has been widely used for medicinal and edible purposes. In Goyang, Yumi-gum has been popular, and in the "Doomun masterpiece" by Hur gyun of the Chosun Dynasty, there is a story about the quality of honey. Honey is taken from the nectar of flowers and stored as food for winter. The first thing we collect from flowers is sugar, but honey is a digestive enzyme that changes its composition. There are many kinds of honey such as acacia honey, sour honey, oil honey, honey, buckwheat honey and so on.
Cornus officinalis (Cornus officinalis) is a deciduous broad-leaved arboreous tree belonging to the genus Cornaceae, which is dried to the flesh of myrtle fruit. Its quality is slightly warm, tasteless and poisonous. Fruit (fruit) contains glycosides such as cornin, morroniside, loganin, tannin and saponin and organic acids such as wine, malic acid and tartaric acid. It also contains vitamin A and a large amount of sugars. Seed (seed) contains palmitic acid, oleic acid, linoleic acid and the like. Mountain juice makes the yin (阴) strong, sees the 정 (精) and 신기 (肾气), increases the sexual function, and makes the penis bigger and bigger. It also keeps the essence warm and warms the waist and knees. It heals the runny nose, heals the breeze and nose, heals the ears. In addition, it contains saponin in an amount of 15% or more, which is excellent in astringent effect and has excellent effect of removing harmful oxygen, thereby improving skin.
Red ginseng contains about 30 components such as aging, cancer cell proliferation inhibiting component, cancer cell transfer inhibiting component, and saponin. These components have been found to have various pharmacological actions such as mental stabilization, anti-inflammation, and aging inhibition.
Other fruit juices contain a variety of fiber and vitamins, so taking a certain amount of daily life is helpful for human physiological functions.
Recently, candies having various flavors and shapes containing various components have been widely produced and distributed in the market. In particular, Korean Patent Publication No. 10-1260876 discloses that the type and composition ratio of saccharides are adjusted differently from the general starch syrup, so that candy is used together with sugar or sugar and maltitol to suppress the cold flow phenomenon by reducing the hygroscopicity of the candy Which improves the moldability of the candy to improve the workability and improves sensual characteristics such as sweetness, tooth corrosion resistance, and preference of the candy, and also discloses a starch syrup for candy which is disclosed in Korean Patent Publication No. 10-0609881 Contains 5 wt% to 15 wt% of a liquid phase obtained by lyophilization, powdery or hot-water extraction of camphoric ginseng extracted by hot water extraction method, 82.75 wt% to 92.75 wt% of isomaltooligosaccharide instead of sugar, Food ingredients such as acidulants and flavors are mixed and cooked using a steam cooker to homogenize each raw material It was combined, and molding it to the shape of candies and presents a method of manufacturing a candy-coated via step sugar.
The existing honey containing candy has a better flavor including honey instead of some saccharides but has a uniform taste limit of honey and the candy is easily adhered to the hand or the candy sticks to the candy shell at high temperature There was a discomfort. In addition, conventional candies did not have the additional health promoting effect of the eating person due to the nature of honey.
In order to solve the above problems, the present invention provides a candy which is added to a candy containing honey in an appropriate ratio of starch syrup and saccharide to relatively less adhere to a hand or a skin, and further comprises a starch concentrate, a red ginseng concentrate, an omelet concentrate, a bellflower concentrate, The present invention provides a candy having a new flavor and health promoting effect by adding a supplement such as a concentrate, a citrus juice, an apple juice, a juice, a hinoki extract and a propolis extract.
In one embodiment of the invention,
Wherein the material is selected from the group consisting of corn oil concentrate, red ginseng concentrate, omija concentrate, bellflower concentrate, cornstarch concentrate, citrus juice, apple juice, jujube, hinoki extract and propolis extract, which comprises honey, edible oil, emulsifier, citric acid and a sub ingredient Provide more than one candy.
In one embodiment of the present invention, the honey may be at least one selected from the group consisting of honeycomb, acacia honey, honey, sour honey and sour honey.
In one embodiment of the present invention, the candy may further comprise starch syrup and saccharide.
In one embodiment of the present invention, the weight ratio of the honey, the starch syrup and the saccharide may be 0.1-0.3: 0.7-0.9: 0.7-0.9 in order.
In one embodiment of the present invention, the candy further comprises sorbitol and maltitol syrup and comprises 67.8 to 99.2% by weight of honey, 0.1 to 6% by weight of starch, 0.1 to 5% by weight of sugar, 0.1 to 5% 0.1 to 5% by weight of sorbitol, 0.1 to 5% by weight of maltitol syrup, 0.1 to 0.2% by weight of citric acid, and 0.1 to 9% by weight of a sub ingredient.
In one embodiment of the present invention, the saccharide may be at least one selected from the group consisting of glucose, sugar, glucose, lactose, fructose, and maltodextrin.
In one embodiment of the invention, the sugar may be sugar.
In another embodiment of the present invention,
1) blending honey, edible oil, emulsifier, citric acid and a sub ingredient;
2) heating and melting the compound of step 1) at 80 to 130 ° C, concentrating the mixture at a reduced pressure of 10 to 50 mmHg at 50 to 90 ° C, and maintaining the temperature at 110 to 140 ° C;
3) pouring the molten solution of step 2) into a mold for preparing candy; And
4) cooling the solution of step 3);
Wherein the ingredient is at least one selected from the group consisting of a corn oil concentrate, a red ginseng concentrate, an omelet concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, an apple juice, a juice, a hinoki extract and a propolis extract .
In one embodiment of the present invention, the honey may be at least one selected from the group consisting of honeycomb, acacia honey, honey, sour honey and sour honey.
In one embodiment of the present invention, starch, saccharide, sorbitol and maltitol syrup are further blended in the step 1), and the blend ratio is 67.8 to 99.2% by weight of honey, 0.1 to 6% by weight of syrup, 0.1 to 5 wt% of saccharides, 0.1 to 1.0 wt% of cooking oil, 0.1 to 1.0 wt% of an emulsifier, 0.1 to 5 wt% of sorbitol, 0.1 to 5 wt% of maltitol syrup, 0.1 to 0.2 wt% of citric acid, and 0.1 to 9 wt% .
In one embodiment of the present invention, the saccharide may be at least one selected from the group consisting of glucose, sugar, glucose, lactose, fructose, and maltodextrin.
The composition according to the present invention comprises honey, edible oil, emulsifier, citric acid, and a sub ingredient, wherein the sub ingredient comprises an acidic milk concentrate, a red ginseng concentrate, an omija concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, an apple juice, a jujube, a hinoki extract and a propolis extract Candies that are selected from the group have not only an increased flavor but also various vitamins and saponins, which are useful ingredients for human body, Lt; RTI ID = 0.0 > of honey < / RTI >
Hereinafter, embodiments of the present invention will be described. However, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.
According to the present invention,
Wherein the material is selected from the group consisting of corn oil concentrate, red ginseng concentrate, omija concentrate, bellflower concentrate, cornstarch concentrate, citrus juice, apple juice, jujube, hinoki extract and propolis extract, which comprises honey, edible oil, emulsifier, citric acid and a sub ingredient Provide more than one candy.
In one embodiment of the present invention, the honey may be at least one selected from the group consisting of honeycomb, acacia honey, honey, sour honey and sour honey.
In one embodiment of the present invention, the candy may further comprise starch syrup and saccharide.
In one embodiment of the present invention, the weight ratio of the honey, the syrup and the saccharide may be in the range of 0.1-0.3: 0.7-0.9: 0.7-0.9, preferably 1: 4: 4.
As the weight ratio of honey is larger than the above range, the prepared candy can be easily adhered to the hands or the skin and may be uncomfortable. If the weight ratio of the syrups and saccharides is excessively large, the flavor of the honey may be weakened. Do.
In one embodiment of the present invention, the candy further comprises sorbitol and maltitol syrup and comprises 67.8 to 99.2% by weight of honey, 0.1 to 6% by weight of starch, 0.1 to 5% by weight of sugar, 0.1 to 5% 0.1 to 5% by weight of sorbitol, 0.1 to 5% by weight of maltitol syrup, 0.1 to 0.2% by weight of citric acid, and 0.1 to 9% by weight of a sub ingredient.
As a result of the experiment in the above range, the ideal candy flavor appeared. If the weight percentage of starch syrup, saccharide or substitute ingredient is excessively larger than the above range, the flavor inherent in the honey candy may not be felt. Is preferable.
In one embodiment of the present invention, the saccharide may be at least one selected from the group consisting of glucose, sugar, fructose, lactose, fructose and maltodextrin, and preferably the saccharide may be sugar.
Further, according to the present invention,
1) blending honey, edible oil, emulsifier, citric acid and a sub ingredient;
2) heating and melting the compound of step 1) at 80 to 130 ° C, concentrating the mixture at a reduced pressure of 10 to 50 mmHg at 50 to 90 ° C, and maintaining the temperature at 110 to 140 ° C;
3) pouring the molten solution of step 2) into a mold for preparing candy; And
4) cooling the solution of step 3);
Wherein the ingredient is at least one selected from the group consisting of a corn oil concentrate, a red ginseng concentrate, an omelet concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, an apple juice, a juice, a hinoki extract and a propolis extract .
In the step 2)
When the concentration under reduced pressure is carried out in the temperature and pressure range as described above, the color and flavor of the candy is excellent, the destruction of nutritional components is small, and the process is simplified.
When the temperature of the mixture is raised to 110 ° C or less, the viscosity of the mixture may be increased to such an extent that the flow of the mixture is difficult. When the temperature is increased to 140 ° C or more, the mixture may be carbonized to change the composition, flavor, Therefore, it is best to raise the temperature of the mixture to about 140 ° C or less.
In one embodiment of the present invention, the honey may be at least one selected from the group consisting of honeycomb, acacia honey, honey, sour honey and sour honey.
In one embodiment of the present invention, starch, saccharide, sorbitol and maltitol syrup are further blended in the step 1), and the blend ratio is 67.8 to 99.2% by weight of honey, 0.1 to 6% by weight of syrup, 0.1 to 5 wt% of saccharides, 0.1 to 1.0 wt% of cooking oil, 0.1 to 1.0 wt% of an emulsifier, 0.1 to 5 wt% of sorbitol, 0.1 to 5 wt% of maltitol syrup, 0.1 to 0.2 wt% of citric acid, and 0.1 to 9 wt% .
As a result of the experiment in the above range, the ideal candy flavor appeared. If the weight percentage of starch syrup, saccharide or substitute ingredient is excessively larger than the above range, the flavor inherent in the honey candy may not be felt. Is preferable.
In one embodiment of the present invention, the saccharide may be at least one selected from the group consisting of glucose, sugar, glucose, lactose, fructose, and maltodextrin.
The composition according to the present invention comprises honey, edible oil, emulsifier, citric acid, and a sub ingredient, wherein the sub ingredient comprises an acidic milk concentrate, a red ginseng concentrate, an omija concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, an apple juice, a jujube, a hinoki extract and a propolis extract Candies that are selected from the group have not only an increased flavor but also various vitamins and saponins, which are useful ingredients for human body, Lt; RTI ID = 0.0 > of honey < / RTI >
Hereinafter, preferred embodiments and the like are provided to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.
Example 1. Preparation of candies with relatively low honey content
Example 1-1. Manufacture of honey candies containing essential oils in concentrates
0.4 g of acacia honey, 1.6 g of starch syrup, 1.6 g of sugar, 0.36 g of concentrated soybean oil (65 brix), 0.02 g of cooking oil, 0.016 g of emulsifier and 0.004 g of citric acid were added to a stainless steel mixing tank and mixed. The above-mentioned compounding tank was heated to 110 DEG C to dissolve the solid component, and then concentrated under reduced pressure at 80 DEG C, 40 mmHg to 95 bricks, and then heated to 130 DEG C to dissolve and mix the components. Thereafter, the heated mixture was added to the mold for preparing candy, and the mixture was cooled at room temperature to be cured. The mold was impinged and the cured candy was separated from the mold to prepare a honey candy containing 4 g of acidified milk concentrate.
Example 1-2. Preparation of honey candies containing red ginseng concentrate
In the procedure of Example 1-1, the acidified milk concentrate (65 Bricks) was replaced with red ginseng concentrate (65 Bricks) and the whole process was carried out in the same manner.
Example 1-3. Preparation of honey candies containing citrus fruit juice
In the process of Example 1-1, citric acid juice was substituted for the acidified milk concentrate (65 Bricks) and the whole process was performed in the same manner.
Example 1-4. Preparation of honey candies containing apple juice
In the procedure of Example 1-1, corn oil concentrate (65 Bricks) was replaced with apple juice and the whole process was carried out in the same manner.
Example 1-5. Preparation of honey candies containing juice among the ingredients
In the process of Example 1-1, the acidified milky oil concentrate (65 Bricks) was replaced with pear juice and the whole process was carried out in the same manner.
Example 1-6. Preparation of Honey Candies Containing Omija Concentrate in Substances
In the procedure of Example 1-1, the acidified milk concentrate (65 Bricks) was replaced with the Omija concentrate, and the whole procedure was carried out in the same manner.
Example 1-7. Manufacture of honey candies containing platycodon concentrate in the material
In the process of Example 1-1, the acidified milk concentrate (65 Bricks) was replaced with a bellflower concentrate, and the whole process was carried out in the same manner.
Example 1-8. Manufacture of honey candies containing fruit juice concentrates
In the process of Example 1-1, corn oil concentrate (65 Bricks) was replaced with corn and concentrate, and the whole procedure was carried out in the same manner.
Example 1-9. Among the sub-materials Hinoki Preparation of honey candies containing extracts
In the process of Example 1-1, the acidified milky oil concentrate (65 Bricks) was replaced with Hovenia dulcis extract and the whole process was carried out in the same manner.
Example 1-10. Production of honey candies containing propolis extracts in the ingredients
In the process of Example 1-1, a corn oil concentrate (65 Bricks) was substituted for propolis extract, and the whole process was carried out in the same manner.
Example 2. Preparation of candies with relatively high honey content
Example 2-1. Manufacture of honey candies containing essential oils in concentrates
0.02 g of edible oil, 0.016 g of emulsifying agent, 0.15 g of sorbitol, 0.15 g of maltitol syrup and 0.006 g of citric acid were added to a stainless steel mixing tank, followed by mixing Respectively. The above-mentioned compounding tank was heated to 110 DEG C to dissolve the solid component, and then concentrated under reduced pressure at 80 DEG C, 40 mmHg to 95 bricks, and then heated to 130 DEG C to dissolve and mix the components. Thereafter, the heated mixture was added to the mold for preparing candy, and the mixture was cooled at room temperature to be cured. The mold was impacted and the cured candy was separated from the mold to produce a honey candy containing about 4.3 g of a crude oil concentrate.
Example 2-2. Preparation of honey candies containing red ginseng concentrate
In the procedure of Example 2-1, the acidified milk concentrate (65 Bricks) was replaced with red ginseng concentrate (65 Bricks) and the whole process was carried out in the same manner.
Example 2-3. Preparation of honey candies containing citrus fruit juice
In the procedure of Example 2-1, citric acid concentrate (65 Bricks) was replaced with citrus juice and the whole process was carried out in the same manner.
Example 2-4. Preparation of honey candies containing apple juice
In the procedure of Example 2-1, corn oil concentrate (65 Bricks) was replaced with apple juice and the whole process was carried out in the same manner.
Example 2-5. Preparation of honey candies containing juice among the ingredients
In the process of Example 2-1, the acidified milk concentrate (65 Bricks) was replaced with pancakes and the whole process was carried out in the same manner.
Example 2-6. Preparation of Honey Candies Containing Omija Concentrate in Substances
In the procedure of Example 2-1, the acidified milk concentrate (65 Bricks) was replaced with the Omija concentrate, and the whole process was carried out in the same manner.
Example 2-7. Manufacture of honey candies containing platycodon concentrate in the material
In the procedure of Example 2-1, the acidified milk concentrate (65 Bricks) was replaced with the bellflower concentrate and the whole process was carried out in the same manner.
Example 2-8. Manufacture of honey candies containing fruit juice concentrates
In the procedure of Example 2-1, corn oil concentrate (65 Bricks) was replaced with corn and concentrate, and the whole procedure was carried out in the same manner.
Example 2-9. Among the sub-materials Hinoki Preparation of honey candies containing extracts
In the process of Example 2-1, the acidified milk concentrate (65 Bricks) was replaced with Hovenia dulcis extract and the whole process was carried out in the same manner.
Example 2-10. Production of honey candies containing propolis extracts in the ingredients
In the procedure of Example 2-1, corn oil concentrate (65 Bricks) was replaced with propolis extract and the whole procedure was carried out in the same manner.
Experimental Example 1. Adhesion and flavor of honey
The degree of stickiness of candy and the flavor of honey according to the weight ratio of honey, syrup and saccharide were measured and it was confirmed how well the candy prepared on the hands or the skin. The degree of adhesion was visually confirmed by the naked eye of the amount of the candy adhering to the skin at room temperature, and the results indicated by the 10-point scale test are shown in Table 1 below.
* A lot of points - 10 points, moderate points - 5 points, almost no points - 1 point
As shown in Table 1, it was confirmed that the higher the weight ratio of honey, the more the candy was buried on the skin. As in Sample 4, it was confirmed that the weight ratio of about 1: 4: 4 had an appropriate degree of adhesion.
Experimental Example 2. Candy's Sensory test
The sensory evaluation according to various weight ratios of the honey, syrup, sugar and the ingredient in the candy materials of the present invention was performed based on the preference, color, smell and taste of 40 panelists (ages 26-34) . The sensory properties of the prepared candies were evaluated by the preference test method of 10 points scale and the evaluation results are shown in Tables 2 and 3 below.
* Very high - 10 points, mediocre - 5 points, not high - 1 point
* Very high - 10 points, mediocre - 5 points, not high - 1 point
As shown in Table 2, as the weight ratio of starch syrup and sugar was higher than that of honey, it was confirmed that the preference was relatively decreased, and the candy in the weight ratio of Samples 5 and 9 showed the highest preference.
Claims (11)
2) heating and melting the compound of step 1) at 80 to 130 ° C, concentrating the mixture at a reduced pressure of 10 to 50 mmHg at 50 to 90 ° C, and maintaining the temperature at 110 to 140 ° C;
3) pouring the molten solution of step 2) into a mold for preparing candy; And
4) cooling the solution of step 3);
Wherein the ingredient is at least one selected from the group consisting of a corn oil concentrate, a red ginseng concentrate, an omija concentrate, a bellflower concentrate, a cornstarch concentrate, a citrus juice, an apple juice, a juice, a hinoki extract and a propolis extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950727A (en) * | 2017-12-20 | 2018-04-24 | 安徽蜂献蜂业有限公司 | A kind of honey blackberry, blueberry soft sweets and preparation method thereof |
| CN108112765A (en) * | 2017-12-20 | 2018-06-05 | 安徽蜂献蜂业有限公司 | A kind of honey loquat soft sweets and preparation method thereof |
| KR102082649B1 (en) * | 2018-08-31 | 2020-02-28 | 농업회사법인 주식회사 엠제이푸드 | Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method |
| KR102557161B1 (en) * | 2023-01-26 | 2023-07-19 | 홍영 | Manufacturing method of pear juice candy with excellent taste and refreshing feeling |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230159721A (en) | 2022-05-12 | 2023-11-22 | (주)창하종합관리 | Method for manufacturing candy containing Acorus gramineus and composition thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950727A (en) * | 2017-12-20 | 2018-04-24 | 安徽蜂献蜂业有限公司 | A kind of honey blackberry, blueberry soft sweets and preparation method thereof |
| CN108112765A (en) * | 2017-12-20 | 2018-06-05 | 安徽蜂献蜂业有限公司 | A kind of honey loquat soft sweets and preparation method thereof |
| KR102082649B1 (en) * | 2018-08-31 | 2020-02-28 | 농업회사법인 주식회사 엠제이푸드 | Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method |
| KR102557161B1 (en) * | 2023-01-26 | 2023-07-19 | 홍영 | Manufacturing method of pear juice candy with excellent taste and refreshing feeling |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101839745B1 (en) | 2018-03-19 |
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