KR20220065932A - Method for manufacturing soft caramel containing insect powder and soft caramel prepared using the same - Google Patents

Abstract

The present invention provides a method for preparing soft caramel containing insect powder in which insects, which are excellent food resources, are used, to provide a sweet taste and to be particularly rich in protein as nutrients, and shape can be maintained well at room temperature even if insect powder is included, and soft caramel prepared thereby.

Description

Method for manufacturing soft caramel containing insect powder and soft caramel prepared using the same

The present invention relates to a method for producing soft caramel containing insect powder and to a soft caramel produced using the same, and more particularly, to a method for producing soft caramel containing insect powder, and more specifically, to a sweet taste using insects, which are excellent food resources, and particularly rich in protein as nutrients, insect powder It relates to a method for preparing soft caramel containing insect powder, which can maintain its shape well at room temperature even if it is included, and to a soft caramel produced using the same.

Insects contain abundant protein and have been proposed as a major food source for human beings because they can grow in large quantities. Nutrient studies have been conducted, and simple cooking methods have only been proposed.

As an example of confectionery using such insects, Patent Publication No. 2018-0011685 (method for producing chocolate confectionery containing edible insects) is disclosed. In the above literature, in order to supply antioxidants such as protein and polyphenols at the same time when ingested, sugar and water are mixed and heated to prepare syrup, and insects are mixed with heated syrup and cooled to make candy. A method for making chocolate confectionery containing insects is described.

However, if solid insects are put in the syrup to caramelize, then the shape cannot be maintained at room temperature and there is a problem that it crumbles down, making it difficult to store and sell at room temperature. As the amount of insect powder increases, it becomes more severe.

Republic of Korea Patent Publication No. 2018-0011685

An object of the present invention is to use insects, which are excellent food resources, to produce soft caramels that are particularly rich in protein and have excellent texture as nutrients with a sweet taste, but in the case of caramels containing conventional insect powder, the shape is maintained at room temperature An object of the present invention is to provide a method for producing soft caramel containing insect powder and soft caramel produced using the same, so as to solve the problem of falling apart.

One aspect of the present invention comprises the steps of preparing an agar solution by mixing agar with water; Putting water, sugar and starch syrup in a pot and heating it first without stirring it to 170 to 180°C; Preparing a syrup by adding fresh cream heated to 40 to 50° C. 2-3 times, adding butter and salt, and heating the second time to 120° C.; Pouring syrup into a square frame and cooling for 3 hours or more to solidify; It provides a method for producing a soft caramel containing insect powder comprising a.

According to a preferred feature of the present invention, in the step of adding the agar solution, the agar may be 0.3 to 1.5% by weight based on the total weight of the total material.

According to a preferred feature of the present invention, after adding the agar solution, the step of adding glycerol before the syrup cools may be further included.

Another aspect of the present invention provides a soft caramel containing insect powder prepared by such a manufacturing method.

According to an embodiment of the present invention, it is possible to prepare soft caramel with a sweet taste and particularly rich protein and excellent texture by using insects, which are excellent food resources, and in the case of caramel containing conventional insect powder. It has the effect of making it possible to store and sell at room temperature by solving the problem that the shape cannot be maintained at room temperature and collapses.

1 is a flowchart sequentially showing a method for producing a soft caramel according to an embodiment of the present invention.
2 is a photograph showing the prepared material.
3 is a photograph showing the warmed whipped cream.
4 is a photograph showing the process of adding and mixing insect powder to fresh cream.
5 is a photograph showing the process of filtering insect powder through a sieve.
6 is a photograph showing the process of adding the second insect powder fresh cream solution to the first syrup.
7 is a photograph showing the process of adding butter
8 is a photograph showing a process of preparing a second syrup by secondary heating.
9 is a photograph showing that a rectangular frame is prepared.
10 is a photograph showing that the prepared material is poured into a square frame and decorated with dried insects.
11 is a photograph showing the packaging after cutting the hardened caramel to a predetermined size.
12 to 14 are photos of caramel completed by #3-5 in Table 1, respectively.

Hereinafter, preferred embodiments of the present invention will be described. However, embodiments of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below. In addition, in the entire specification, 'including' a certain element means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

1 is a flowchart sequentially showing a method for producing a soft caramel according to an embodiment of the present invention

Referring to Figure 1, the soft caramel manufacturing method according to this embodiment, first prepares various necessary materials as in Figure 2 (S10). The material may include sugar, fresh cream, agar, butter, water, starch syrup, salt, dried insect powder and dried insects.

Insect powder may be prepared by preparing the insect (S160), drying and pulverizing it (S170) (S180). At this time, an operation of removing the fat of the insect may be additionally performed, and this will be described in more detail later.

In addition, the dried insect powder contains an abundance of nutrients (especially protein), and for example, after drying the high aphid, it may be used that is pulverized into fine particles, but the insect used in the present invention is edible. If it is, it is possible to use other things, and insects in the present invention are not limited to height pain.

Then, agar powder is mixed with water to prepare an agar solution (S150).

Then, put water, sugar, and starch syrup in the order of the ingredients prepared in the pot (S10), and boil it while heating it for the first time to 170 to 180 ° C. over medium-low heat as it is to prepare the first syrup (S20).

Continue heating to 180℃ over medium-low heat to make hot syrup. This is because, if stirred during heating, the first syrup may not become a uniform liquid and sugar crystals may form. Then, when the first syrup reaches 180° C., it is removed from the fire and a process of adding fresh cream to be described later is performed.

At this time, as shown in FIG. 3, preheat the whipped cream to 40 to 50° C. (S30), and as shown in FIG. 4, add insect powder to the whipped cream and stir to mix well (S40).

And, as in FIG. 5 , after putting the insect powder, the filtering operation may be performed using a sieve (S50). This allows the foreign substances contained in the insect powder to be removed, and can give an effect of well releasing the lumps of the agglomerated insect powder. Accordingly, a first insect powder fresh cream solution may be prepared (S60).

If you put dried insect powder in syrup and make caramel, it may crumble down without maintaining its shape at room temperature, so refrigeration or frozen storage is absolutely necessary. In addition, if insect caramel, which has been shaped through the freezing process, is sold as it is without refrigeration or frozen storage, the shape of the caramel cannot be maintained and collapsed, making it impossible to store and sell at room temperature.

In order to solve this problem, in this embodiment, the agar solution prepared above is put into the first insect powder fresh cream solution (S70) to prepare a second insect powder fresh cream solution (S80).

The agar is a polysaccharide obtained by freeze-dehydration or compression dehydration of agar obtained from the cell wall of seaweed of the agaraceae family, such as agar agar, agar agar, and agar, and gelling agarose, a linear polysaccharide having a fraction of up to 70%, and gelling agarose up to 30%. It is a mixture of non-gelling agaropectin with fractions.

In general, gelatin is used as a texture agent for soft caramel. Gelatin affects the viscosity of the soft caramel material to prevent recrystallization of the soft caramel component and affects the stabilization of the bound air.

In this embodiment, agar, which is a vegetable material, acts as a tissue or coagulant for syrup instead of gelatin. Since such agar has strong viscoelasticity, it is possible to solve the problem of not being able to shape caramel at room temperature by helping homogeneous mixing of insect powder when dried insect powder is added during syrup preparation.

In general, since agar melts at 80°C or higher, it mixes well in the heated syrup and solidifies at 45°C or lower. This eliminates the problem of storing and selling insect caramel at room temperature.

In this embodiment, the preferred content of the agar may be 0.3 to 1.5% by weight based on 100% by weight of the total soft caramel. If the amount of agar is less than 0.3% by weight, storage and sale at room temperature are impossible because the shape is not maintained at room temperature after solidification. The commercial value disappears.

Next, as shown in FIG. 6 , the second insect powder whipped cream liquid is divided into a pot containing the first syrup boiled to 180° C. in 2-3 times and poured little by little and added thereto (S90).

At this time, the reason for adding the second insect powder fresh cream liquid prepared in advance after boiling the first syrup to 180° C. it is for

And, it is preferable to proceed with the work of warming the fresh cream when the first syrup reaches about 150°C. This is because, when the first syrup is boiled to 170 to 180° C. and then the operation of warming the fresh cream is started, a problem in which the first syrup is burned may occur.

Next, as in FIG. 7 , a process ( S100 ) of adding more butter and salt to the pan and melting is performed.

At this time, as the cream and butter are added, the temperature of the syrup may be lowered to 70 to 80°C. Accordingly, as shown in FIG. 8 , the process of preparing the second syrup by boiling it to 120° C. while placing the pot on the burner and heating it again over medium-low heat (S110) proceeds.

And, as in FIG. 9, a Teflon sheet is laid on a tray, and a square frame is arranged to take the shape as a caramel on the Teflon sheet. At this time, the inside of the rectangular frame is first coated with butter, and then the second syrup prepared in advance is poured into the inside of the rectangular frame (S120).

At this time, as in FIG. 10 , one or more dried insects may be inserted into the material before the second syrup poured into the square frame is hardened to decorate. In this case, as the dried insect, dried crickets or dried crickets may be used, but the present invention is not limited thereto.

Next, the second syrup contained in this mold is put in the refrigerator and cooled for at least 3 hours (S130) to solidify and solidify to form a solid, soft caramel having an excellent texture can be prepared.

Next, take out the solidified caramel mass from the refrigerator and cut the caramel mass with a warm knife to make it easy to eat, as shown in FIG. 11 , and then individually wrap (S140).

The soft caramel produced in this way contains a lot of nutrients (especially protein), so it can be a nutritionally excellent snack. can be expected

On the other hand, when preparing caramel, if insect powder is added, fat contained in insect powder is destroyed, and the shelf life of caramel can be shortened. In order to solve this problem, the insects were washed and soaked in hot water to remove the moisture, and after irradiating the dehydrated insects with infrared rays and freeze-drying, the intestines were removed, the fat was removed with a solvent such as n-hexanol, and then pulverized. Insect powder may be used.

If the fat component of insects is removed in this way, powdering becomes easier, color preference can be improved, and the shelf life of soft caramel containing defatted insect powder can be greatly extended by preventing lipid oxidation.

In addition, in order to more effectively prevent acid waste caused by residual lipids, after removing the fat with a solvent, a lipid antioxidant may be added and the process of pulverizing the insect powder may be performed.

The lipid antioxidant is, for example, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), propyl gallate, erythorbic acid, sodium erythorbate, ascorbyl stearate, ascorbylpar. At least one of mitate, disodium EDTA, calcium disodium EDTA, tert-butyl hydroquinone, acid sodium sulfite, sodium sulfite, sodium hyposulfite, sulfurous anhydride, potassium metabisulfite, and sodium metabisulfite may be used.

In addition, in order to increase the content of the insect powder, it is necessary to increase the amount of agar. If too much agar is added, the texture of the caramel can be changed to a hard texture like rice cake, beyond the soft yokan feeling.

To solve this problem, even if the amount of insect powder and agar is slightly increased, in order to maintain the texture of the caramel as the texture of the soft caramel, glycerol may be further added in the step of preparing the second syrup by secondary heating.

The glycerol is an aliphatic trihydric alcohol having a molecular formula of C ₃ H ₅ (OH) ₃ , is colorless, odorless, and has sweetness and tenacity. In general, it is widely used as a drying inhibitor, solvent, or sweetener.

Hereinafter, the present invention will be described in more detail through test examples. These test examples are for more specific explanation of the present invention, and the scope of the present invention is not limited by the contents disclosed in these test examples.

Caramel was prepared by the above method, but after adjusting the ingredients and content as follows, texture and surface bubble generation, room temperature hardening, and room temperature sales were checked. Here, for the texture, this sensory test was performed blindly by selecting 50 sensory test agents with sensory discrimination ability.

In Table 1, #1 indicates that the amount of starch syrup and salt without agar is doubled compared to other samples, #2 indicates that the amount of starch syrup and salt is reduced compared to #1 without agar, and #3 is # Compared to 2, the amount of butter was reduced and 12.5 parts by weight of agar was added with respect to 100 parts by weight of water, #4 was not added at all compared to #3, and #5 was compared to #3 by adding the amount of agar to 100 parts by weight of water. It is lowered to 2.5 parts by weight, and #6 has the same content as #5 and is pre-treated with high-aesthetic powder. At this time, in #6, the high-aesthetic powder was used after removing its own moisture by rotating it in the microwave for 10 seconds. Here, the unit of each component is g.

And, FIG. 12 is a photograph of caramel made with a material of #3, FIG. 13 is a photograph of caramel made with a material of #4, and FIG. 14 is a photograph of caramel made with a material of #5.

# One 2 3 4 5 6 water 40 40 40 100 40 40 sugar 130 (40.2%) 130
(43.5%) 130
(43.5%) 130
(40.2%) 130
(43.5%) 130
(43.5%) corn syrup 43 (13.1%) 20
(6.6%) 20
(6.6%) 43
(13.1%) 20
(6.7%) 20
(6.7%) whipping cream 110 (34%) 110
(36.6%) 110
(36.6%) 110
(39.2%) 110
(37%) 110
(37%) butter 25 (7.7%) 25
(8.3%) 25
(8.3%) - 20
(6.7%) 20
(6.7%) salt 1 (0.1%) 0.5
(0.1%) 0.5
(0.1%) 0.5
(0.1%) 0.5
(0.1%) 0.5
(0.1%) high love powder 15 (4.6%) 15
(4.9%) 15
(4.9%) 15
(5.3%) 15
(5%) 15
(5%) agar - - 5 (1.6%) 5
(1.7%) One
(0.3%) One
(0.3%) texture good good usually bad good good surface air bubbles doesn't exist - less plenty doesn't exist doesn't exist room temperature hardening impossible impossible possible possible possible possible room temperature sales impossible impossible possible possible possible possible

Referring to Table 1, in the case of #1, the texture and sweetness are good, but it does not contain agar, so it is impossible to harden at room temperature, and it has a disadvantage that it is necessarily refrigerated or frozen and stored and sold.

#2 is a reduced amount of starch syrup from #1, and has a texture and gloss close to caramel, but like #1, it does not contain agar, so it is impossible to harden at room temperature, store and sell at room temperature, and has the disadvantage of difficult cutting.

In the case of #3, as can be seen in FIG. 12 , although butter was included, a small amount of air bubbles were found on the surface, and the texture was not excellent with a texture close to that of yokan. However, since #3 contains agar, it can be hardened into caramel at room temperature, and thus can be sold at room temperature.

As can be seen in FIG. 13 , #4 except for butter in #3 had no gloss and a large amount of air bubbles were found on the surface, and the texture was not very good with a texture close to rice cake.

As can be seen in FIG. 14, #5 is a decrease in the amount of agar in #3, has the texture and gloss of caramel, and has high commercial value because there are no bubbles on the surface, and it was possible to harden the caramel at room temperature and sell it at room temperature.

In case of #6, there was no significant difference from #5. Therefore, it seems that it is not a big problem even if you do not pre-treat the high-aesthetic powder.

Therefore, in the process of manufacturing caramel using insect powder, it can be seen that after completing the caramel, it is possible to harden the caramel and sell it at room temperature by adding agar to the syrup. Therefore, it can be seen that the preferred content of agar is 0.3 to 1.5%.

The present invention is not limited by the above embodiments and the accompanying drawings. Accordingly, various types of substitution, modification and change will be possible by those skilled in the art within the scope not departing from the technical spirit of the present invention described in the claims, and this also falls within the scope of the present invention. something to do.

S10: Step of adding water, sugar and starch syrup
S20: First heating to prepare a first syrup
S30: Heating the whipped cream
S40: step of adding insect powder
S50/S60: Step of preparing the first insect powder whipped cream by sieving
S70/S80: adding agar solution to prepare a second insect powder fresh cream solution
S90: Step of adding the second insect powder whipped cream to the first syrup
S100: adding butter and salt to the first syrup
S110: Secondary heating to prepare a second syrup
S120: Pouring the second syrup into the mold
S130: coagulating the second syrup
S140: Cutting and Packaging
S150: step of preparing agar solution
S160: Step of preparing insects
S170/S180: removing the fat of the insects, drying and pulverizing to prepare insect powder

Claims (4)

preparing an agar solution by mixing agar powder with water;
preparing a first syrup by first heating without stirring to 170 to 180° C. after adding water, sugar and starch syrup;
After heating the fresh cream to 40 to 50 ℃, the insect powder is added, mixed, and then filtered through a sieve to prepare a first insect powder fresh cream solution;
preparing a second insect powder fresh cream solution by adding the agar solution to the first insect powder fresh cream solution;
dividing the second insect powder fresh cream liquid into the first syrup 2-3 times, adding butter and salt, and then heating the lowered temperature to 120° C. for a second time to evaporate moisture to prepare a second syrup;
pouring the second syrup into the mold and cooling; A method for producing a soft caramel containing insect powder comprising a. The method of claim 1, wherein in the step of adding the agar solution, the agar is 0.3 to 1.5 wt% based on the total weight of the soft caramel. The method of claim 1, wherein in the step of preparing the second syrup, glycerol is further added. A soft caramel containing insect powder produced by the method according to any one of claims 1 to 3.

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