KR20230001857A - Korean cracker using apples and a manufacturing method thereof - Google Patents
Korean cracker using apples and a manufacturing method thereof Download PDFInfo
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- KR20230001857A KR20230001857A KR1020210084916A KR20210084916A KR20230001857A KR 20230001857 A KR20230001857 A KR 20230001857A KR 1020210084916 A KR1020210084916 A KR 1020210084916A KR 20210084916 A KR20210084916 A KR 20210084916A KR 20230001857 A KR20230001857 A KR 20230001857A
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- syrup
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- apples
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- 235000021016 apples Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 244000141359 Malus pumila Species 0.000 title 1
- 241000220225 Malus Species 0.000 claims abstract description 79
- 235000020357 syrup Nutrition 0.000 claims abstract description 52
- 239000006188 syrup Substances 0.000 claims abstract description 52
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 235000011888 snacks Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 235000013339 cereals Nutrition 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 235000015197 apple juice Nutrition 0.000 claims description 10
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
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- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004199 lung function Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 230000001151 other effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 사과를 이용한 한과 및 이의 제조 방법에 관한 것이다.The present invention relates to hangwa using apples and a method for manufacturing the same.
사과는 수분 85~90%, 펙틴질과 섬유질 1%, 말산 0.5% 및 소량의 회분과 단백질을 포함하고 있다. 또한, 영양학적으로 당, 식이섬유, 칼륨 및 비타민 C 등이 풍부하며, 그 외 퀘세틴(quercetin), 글리코사이드(glycoside), 시아니딘(cyanidin), 에피카테킨(epicatechin) 등의 플라보노이드(flavonoid) 및 클로로겐산(chlorogenic acid) 및 페룰산(ferulic acid) 등의 페놀 화합물의 항알레르기, 항암, 항산화성, 항균활성 등 다양한 생리활성에 관여하는 화합물이 존재하는 것으로 알려져 있다. 이러한 사과는 과실로서뿐만 아니라 주스, 잼 등 다양한 식품으로 이용되고 있지만, 생과실로 유통 중 발생하는 품질 저하의 억제, 상품성 유지와 유통기한 연장에 많은 어려움이 있는 실정이다.Apples contain 85-90% moisture, 1% pectin and fiber, 0.5% malic acid, and small amounts of ash and protein. In addition, it is nutritionally rich in sugar, dietary fiber, potassium, and vitamin C, and other flavonoids such as quercetin, glycoside, cyanidin, and epicatechin. It is known that compounds involved in various physiological activities such as anti-allergic, anti-cancer, antioxidant, and antibacterial activities of phenolic compounds such as chlorogenic acid and ferulic acid exist. These apples are used not only as fruits but also as various foods such as juice and jam, but there are many difficulties in suppressing quality degradation that occurs during distribution as fresh fruits, maintaining marketability, and extending shelf life.
최근 사과에 대한 생리적 효능이 밝혀지면서 분말이나 추출물 등의 가공품뿐만 아니라 부가가치를 높이기 위해 사과를 이용한 가공식품의 개발이 요구되고 있다. 또한 품질저하와 천재지변에 의해 폐기되고 있는 사과를 이용하여 조청을 제조하면 사용빈도와 범위를 다양화할 수 있고, 부가가치의 향상을 기대할 수 있다.Recently, as the physiological efficacy of apples has been revealed, there is a demand for the development of processed foods using apples to increase added value as well as processed products such as powders or extracts. In addition, if grain syrup is manufactured using apples that are discarded due to quality deterioration and natural disasters, the frequency and range of use can be diversified, and added value can be expected to improve.
한편, 한과는 전통적으로 찹쌀을 물에 침지하고 삭혀서 분말화한 후 콩물이나 술로 반죽하여 찐 후 꽈리가 일도록 메로 쳐서 얇게 늘여 반대기를 만든 다음 일정한 크기로 잘라 건조한 후 기름에 튀겨서 여기에 꿀이나 조청으로 여러 가지 고물을 묻혀 만든다. 한과는 고온의 기름에서 튀기는 다공성 팽화 식품으로 많은 양의 유지를 함유하여 저장 중 지방의 산화가 일어나기 쉬워 장기 보관이 어렵고, 취급 시 부서지는 문제점 등이 있다. 또한 불포화 지방산을 많이 함유한 식물성 기름에 튀긴 식품으로 쉽게 산화, 분해, 중합되어 과산화물의 증가, 색깔의 변화, 맛과 향기를 저하시켜 기름 특유의 쾌쾌한 냄새와 눅눅하고 기름 찌든 맛을 나타내어 불쾌감과 독성물질을 생성해 유과의 품질이 저하되고 있으며, 공기와의 접촉 면적이 넓어 산화가 빨리 일어날 수 있기 때문에 한과 제조 공정에서부터 산화를 억제할 수 있는 방법이 요구된다.On the other hand, Hangwa is traditionally made by soaking glutinous rice in water, fermenting it, powdering it, kneading it with soybean water or alcohol, steaming it, making it thin with a merro to make a hole, then cutting it into a certain size, drying it, and frying it in oil. It is made by burying various scraps with grain syrup. Hangwa is a porous puffed food fried in high-temperature oil. It contains a large amount of fat and oil, so it is easy to oxidize fat during storage, making it difficult to store for a long time and breaking during handling. In addition, it is a food fried in vegetable oil containing a lot of unsaturated fatty acids. It is easily oxidized, decomposed, and polymerized, resulting in an increase in peroxides, a change in color, and deterioration of taste and aroma, resulting in a pleasant odor unique to oil and a damp, greasy taste. The quality of Yugwa is degraded due to the formation of toxic substances, and since the contact area with air is large, oxidation can occur quickly. Therefore, a method to suppress oxidation from the manufacturing process of Korean traditional sweets is required.
본 발명은 한과에 사과 특유의 향미를 더하여 기호도를 향상시키면서, 사과의 항산화, 항균 활성으로 인하여 한과의 저장성을 안정적으로 향상시키며, 식감과 끈적임 및 당도를 조절한 사과를 이용한 한과 및 이의 제조 방법을 제공하는 것을 목적으로 한다.The present invention improves the palatability by adding the unique flavor of apple to hangwa, stably improves the storage stability of hangwa due to the antioxidant and antibacterial activity of apple, and controls the texture, stickiness and sugar content of hangwa using apple and a manufacturing method thereof intended to provide
한편, 본 발명에서 이루고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급하지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.On the other hand, the technical problems to be achieved in the present invention are not limited to the above-mentioned technical problems, and other technical problems that are not mentioned will become clear to those skilled in the art from the description below. You will be able to understand.
본 발명의 실시예에 따른 사과를 이용한 한과는 건조된 사과칩; 상기 건조된 사과칩의 표면에 코팅된 시럽; 및 상기 시럽을 통해, 상기 사과칩의 표면에 부착된 라이스 크런치를 포함할 수 있다.Dried apple chips using apples according to an embodiment of the present invention; Syrup coated on the surface of the dried apple chips; and rice crunch attached to the surface of the apple chips through the syrup.
상기 시럽은 조청 100중량부 및 사과즙 80~120중량부를 포함할 수 있다.The syrup may include 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice.
상기 시럽은 올리고당 80~120중량부, 계피 1~5중량부, 레몬즙 5~15중량부 및 천연색소 1~5중량부 중 적어도 하나를 더 포함할 수 있다.The syrup may further include at least one of 80 to 120 parts by weight of oligosaccharide, 1 to 5 parts by weight of cinnamon, 5 to 15 parts by weight of lemon juice, and 1 to 5 parts by weight of natural pigment.
한편, 본 발명의 실시예에 따른 사과를 이용한 한과의 제조 방법은 세척한 사과를 절단한 후, 이를 건조하여 사과칩을 제조하는 단계; 조청 100중량부 및 사과즙 80~120중량부를 포함하는 시럽을 제조한 후, 상기 시럽을 상기 건조된 사과칩의 표면에 코팅하는 단계; 및 상기 시럽을 통해 상기 사과칩의 표면에 라이스 크런치를 부착하는 단계를 포함할 수 있다.On the other hand, the method for manufacturing hangwa using apples according to an embodiment of the present invention includes the steps of cutting washed apples and then drying them to prepare apple chips; After preparing a syrup containing 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice, coating the surface of the dried apple chips with the syrup; and attaching the rice crunch to the surface of the apple chips through the syrup.
또한, 상기 시럽은 조청 100중량부 및 사과즙 80~120중량부를 포함할 수 있다.In addition, the syrup may include 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice.
상기 시럽은 올리고당 80~120중량부, 계피 1~5중량부, 레몬즙 5~15중량부 및 천연색소 1~5중량부 중 적어도 하나를 더 포함할 수 있다.The syrup may further include at least one of 80 to 120 parts by weight of oligosaccharide, 1 to 5 parts by weight of cinnamon, 5 to 15 parts by weight of lemon juice, and 1 to 5 parts by weight of natural pigment.
본 발명의 실시예에 따르면, 한과에 사과 특유의 향미를 더하여 기호도를 향상시키면서, 사과의 항산화, 항균 활성으로 인하여 한과의 저장성을 안정적으로 향상시키며, 식감과 끈적임 및 당도를 조절하는 것이 가능하다.According to an embodiment of the present invention, it is possible to improve the palatability by adding an apple-specific flavor to hangwa, stably improve the storage stability of hangwa due to the antioxidant and antibacterial activity of apple, and adjust the texture, stickiness, and sugar content.
한편, 본 발명에서 얻을 수 있는 효과는 이상에서 언급한 효과들로 제한되지 않으며, 언급하지 않은 또 다른 효과들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.On the other hand, the effects obtainable in the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.
도 1은 본 발명의 일 실시예에 따른 사과를 이용한 한과의 제조 방법을 나타낸 흐름도이고,
도 1은 본 발명의 일 실시예에 따른 사과를 이용한 한과의 제조 방법을 통해 제조된 한과의 형상을 나타낸 사진이다.1 is a flow chart showing a method for manufacturing hangwa using apples according to an embodiment of the present invention;
1 is a photograph showing the shape of a hangwa manufactured through a method for manufacturing a hangwa using an apple according to an embodiment of the present invention.
이하, 본 발명의 실시 예를 첨부된 도면들을 참조하여 더욱 상세하게 설명한다. 본 발명의 실시 예는 여러 가지 형태로 변형할 수 있으며, 본 발명의 범위가 아래의 실시 예들로 한정되는 것으로 해석되어서는 안 된다. 본 실시 예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위해 제공되는 것이다. 따라서 도면에서의 요소의 형상은 보다 명확한 설명을 강조하기 위해 과장되었다.Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following examples. This embodiment is provided to more completely explain the present invention to those skilled in the art. Accordingly, the shapes of elements in the figures are exaggerated to emphasize clearer description.
본 발명이 해결하고자 하는 과제의 해결 방안을 명확하게 하기 위한 발명의 구성을 본 발명의 바람직한 실시 예에 근거하여 첨부 도면을 참조하여 상세히 설명하되, 도면의 구성요소들에 참조번호를 부여함에 있어서 동일 구성요소에 대해서는 비록 다른 도면상에 있더라도 동일 참조번호를 부여하였으며 당해 도면에 대한 설명 시 필요한 경우 다른 도면의 구성요소를 인용할 수 있음을 미리 밝혀둔다.The composition of the present invention for clarifying the solution to the problem to be solved by the present invention will be described in detail with reference to the accompanying drawings based on a preferred embodiment of the present invention, but the same reference numerals are assigned to the components of the drawings. For components, even if they are on other drawings, the same reference numerals have been given, and it is made clear in advance that components of other drawings can be cited if necessary in the description of the drawings.
도 1은 본 발명의 일 실시예에 따른 사과를 이용한 한과의 제조 방법을 나타낸 흐름도이고, 도 1은 본 발명의 일 실시예에 따른 사과를 이용한 한과의 제조 방법을 통해 제조된 한과의 형상을 나타낸 사진이다.1 is a flow chart showing a method for manufacturing Korean snack using an apple according to an embodiment of the present invention, and FIG. It is a picture.
도 1을 참조하면, 본 발명의 일 실시예에 따른 사과를 이용한 한과의 제조 방법은 사과 선별 및 세척 단계(S10), 사과칩을 제조하는 단계(S20), 시럽을 코팅하는 단계(S30) 및 라이스 크런치를 부착하는 단계(S40)를 포함할 수 있다.Referring to FIG. 1 , the method for manufacturing hangwa using apples according to an embodiment of the present invention includes selecting and washing apples (S10), preparing apple chips (S20), coating syrup (S30), and A step of attaching rice crunch (S40) may be included.
우선, 사과 선별 및 세척 단계(S10)에서는 준비된 사과를 크기별로 선별을 한다. 사과의 선별공정은 컨베이어상에서 이송되는 사과의 무게에 따라 자동으로 선별될 수 있으며, 세척공정은 흐르는 물에서 사과를 수세한 후 건조시키거나, 수세 후 압축미세공기를 사과 표면에 분사하여 사과 표면의 이물질 및 물기를 제거하여 이루어질 수 있다.First, in the apple sorting and washing step (S10), prepared apples are sorted by size. The apple sorting process can be automatically sorted according to the weight of the apples transported on the conveyor. It can be achieved by removing foreign substances and water.
이후, 사과칩을 제조하는 단계(S20)에서는, 세척된 사과를 껍질을 제거하지 않는 상태에서 약 3mm ~ 5mm 두께로 원형으로 절단하여 사과슬라이스를 형성하고, 이를 건조하여 사과칩을 제조할 수 있다.Thereafter, in the step of manufacturing apple chips (S20), the washed apples are cut in a circular shape with a thickness of about 3 mm to 5 mm without removing the skin to form apple slices, and dried to manufacture apple chips. .
한편, 여기서, 사과 껍질은 껍질에 많이 함유되어 있는 안토시아닌 성분이 활성산소를 억제하여 노화를 방지하며, 우리 몸에 있는 활성산소를 해가 없는 물질로 바꿔주는 항산화 물질 중 하나인 폴리페놀과 트리터페노이드 성분이 암 예방에 도움을 주며, 펙틴이라는 성분은 칼륨과 결합하여 나트륨을 배출하는데 중요한 역할을 하며, 다량의 비타민 A와 C가 함유되어 있고, 케르세틴 성분은 폐기능을 좋게 하며, 케르세틴의 항산화성분이 알츠하이머 질환을 예방하는데 도움을 준다. 또한, 사과 껍질의 우르솔산 성분은 칼로리 연소 기능을 지니고 있어 인간의 근육과 갈색 지방의 양을 증가시켜 비만을 억제 한다.On the other hand, here, in the apple peel, the anthocyanin component contained in the peel inhibits free radicals to prevent aging, and polyphenols and triterpenes, which are one of the antioxidants that change free radicals in our body into harmless substances, Noids help prevent cancer, pectin plays an important role in releasing sodium by combining with potassium, contains large amounts of vitamins A and C, quercetin improves lung function, and quercetin is an antioxidant. Ingredients help prevent Alzheimer's disease. In addition, the ursolic acid component of the apple peel has a calorie burning function, so it suppresses obesity by increasing the amount of human muscle and brown fat.
즉, 사과칩을 제조하는 단계(S20)에서 사과 껍질을 제거하지 않아 제조된 한과에서, 바삭한 식감을 유지할 수 있고, 상술한 효능을 유지할 수 있다.That is, in the Korean snack prepared by not removing the apple peel in the apple chip manufacturing step (S20), a crispy texture can be maintained and the above-described efficacy can be maintained.
한편, 절단 공정 시 사과슬라이스의 두께가 3mm이하인 경우, 건조 시 휘어지거나, 사과 본연의 맛 및 향이 사라지고 과건조될 경우 너무 바삭해져 시럽을 코팅한 후 라이스 크런치를 묻히는 과정에서 부셔져 원형의 사과칩 형상을 유지할 수 없는 문제점이 있다. 한편 사과슬라이스의 두께가 5mm이상인 경우, 건조시간이 많이 소요되어 공정 시간이 증가되며, 건조가 잘 이루어지지 않아 수분이 잔존하는 경우, 사과칩이 가지는 바삭한 식감을 제공할 수 없다.On the other hand, if the thickness of the apple slice is less than 3mm during the cutting process, it will warp during drying, or the original taste and aroma of the apple will disappear and become too crispy if overdried. There is a problem that cannot be maintained. On the other hand, when the thickness of the apple slices is 5 mm or more, a lot of drying time is required, which increases the process time, and when moisture remains due to poor drying, the crispy texture of apple chips cannot be provided.
건조공정은 식품건조장치를 통하여 열풍건조 또는 감압건조로 이루어질 수 있다. 열풍건조는 3mm ~ 5mm 두께로 절단된 사과슬라이스를 선반에 펼쳐놓은 상태에서 30 ~ 60℃의 온도로 20 ~ 24시간 동안 열풍을 사과슬라이스에 보내 사과에 있는 수분을 증발시킬 수 있다. 감압건조는 30 ~ 50℃의 온도범위로 0.1 ~ 0.12mmHg의 진공도에서 20 ~ 26시간동안 이루어질 수 있다. The drying process may be performed by hot air drying or vacuum drying through a food drying device. Hot air drying can evaporate moisture in apples by sending hot air to the apple slices at a temperature of 30 ~ 60 ℃ for 20 ~ 24 hours while spreading apple slices cut into 3mm ~ 5mm thickness on a shelf. Reduced pressure drying may be performed for 20 to 26 hours at a temperature range of 30 to 50 ° C. and a vacuum degree of 0.1 to 0.12 mmHg.
즉, 사과슬라이스는 열풍건조 또는 감압건조를 통하여 사과칩으로 제조될 수 있으며, 열풍건조 후 감압공정을 추가적으로 수행하여 사과칩으로 제조될 수 있다. 건조공정을 통하여 생성된 사과칩이 과건조되어 너무 바삭할 경우, 사과칩에 시럽을 코팅 후 라이스 크런치부착시 부서질 수 있음으로 사과칩은 수분함량이 중량%로 4 ~ 5%로 이루어지도록 열풍건조 및 감압건조공정의 온도, 습도, 압력 및 시간은 적절하게 선택될 수 있다.That is, apple slices may be manufactured into apple chips through hot air drying or reduced pressure drying, and may be manufactured into apple chips by additionally performing a reduced pressure process after hot air drying. If the apple chips produced through the drying process are overdried and too crispy, they can be broken when the apple chips are coated with syrup and attached to the rice crunch. Temperature, humidity, pressure and time of the drying and reduced-pressure drying processes can be appropriately selected.
시럽을 코팅하는 단계(S30)에서는, 우선 사과칩에 코팅될 시럽을 제조한다. 이후, 제조된 시럽을 사과칩에 바르거나, 시럽 용기에 사과칩을 침지하여, 사과칩의 표면에 시럽을 코팅한다.In the syrup coating step (S30), syrup to be coated on the apple chips is first prepared. Thereafter, the syrup is coated on the surface of the apple chips by applying the prepared syrup to the apple chips or immersing the apple chips in a syrup container.
우선, 본 발명에서 사용되는 시럽은 곡식을 엿기름으로 삭힌 후 졸여 만든 조청 100중량부와 사과즙 80 내지 120중량부를 포함할 수 있다.First, the syrup used in the present invention may include 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice made by grinding grain into malt and then boiling it down.
더욱 바람직하게는 조청과 사과즙의 혼합비는 1:1일 수 있다.More preferably, the mixing ratio of grain syrup and apple juice may be 1:1.
여기서, 조청과 사과즙을 1:1 비율로 혼합하여 조청으로만 구성된 시럽에 비해 당도 및 점도를 낮추어, 시럽의 끈적임을 감소시켜 노인 또는 어린이들에게도 영양 및 기호를 높일 수 있다.Here, grain syrup and apple juice are mixed at a ratio of 1: 1 to lower the sugar content and viscosity compared to syrup composed only of grain syrup, thereby reducing the stickiness of the syrup and increasing nutrition and preference for the elderly or children.
또한, 추가적으로 시럽에는 올리고당 80 내지 120중량부를 더 포함할 수 있다. 이를 통해, 제조된 시럽은 당도 및 점도를 보다 낮출 수 있다.In addition, the syrup may further include 80 to 120 parts by weight of oligosaccharide. Through this, the prepared syrup can lower the sugar content and viscosity.
또한, 추가적으로 시럽에는 계피 1~5중량부, 레몬즙 5~15중량부 및 천연색소 1~5중량부를 더 포함할 수 있다.In addition, the syrup may further include 1 to 5 parts by weight of cinnamon, 5 to 15 parts by weight of lemon juice, and 1 to 5 parts by weight of natural pigment.
계피 1~5중량부는 특유의 향과 효능에 있어, 사과와 함께 시너지 효과를 발휘할 수 있으며, 레몬즙 5~15중량부 및 천연색소 1~5중량부는 사용자의 기호에 따라 첨가될 수 있다.1 to 5 parts by weight of cinnamon can exert a synergistic effect with apples in its unique flavor and efficacy, and 5 to 15 parts by weight of lemon juice and 1 to 5 parts by weight of natural pigments can be added according to the user's preference.
시럽은 사과칩에 코팅되어 점성을 갖는 액체성분으로 라이스 크런치를 사과칩에 부착함과 동시에 사과칩이 직접 공기와 접촉함을 방지하여 한과의 유통기한을 확보할 수 있다. 또한 시럽의 점성에 의하여 건조된 사과칩에 라이스 크런치를 부착하는 작업 진행 시 소정의 외력에 의하여도 사과칩이 부서지지 않도록 하여 사과칩의 원형을 유지하는 기능을 수행할 수 있다. 즉, 시럽은 끈적끈적한 점성을 갖는 조청은 사과칩에 코팅되어 라이스 크런치 부착 공정 시 사과칩이 부서지는 것을 방지할 수 있다. Syrup is a viscous liquid component coated on apple chips, which attaches rice crunch to apple chips and at the same time prevents apple chips from directly contacting air, thereby ensuring the shelf life of Korean snacks. In addition, when attaching the rice crunch to the dried apple chips due to the viscosity of the syrup, the original shape of the apple chips can be maintained by preventing the apple chips from being broken even by a predetermined external force. That is, the syrup having a sticky viscosity is coated on the apple chips to prevent the apple chips from being broken during the rice crunch attachment process.
한편, 본 발명에 따른 시럽은 상술한 바와 같이, 조청과 사과즙을 적절히 혼합하여, 제조된 한과가 필요 이상을 끈적끈적하여, 이를 섭취하는데 발생하는 문제를 해결할 수 있다.On the other hand, the syrup according to the present invention, as described above, can solve the problem of ingesting it by properly mixing grain syrup and apple juice, making the prepared hangwa more sticky than necessary.
라이스 크런치를 부착하는 단계(S40)에서는 시럽이 코팅된 사과칩에 라이스 크런치를 부착하여 사과칩 한과를 제조할 수 있다. 라이스 크런치는 곡물을 소정의 온도 및 압력상태에서 튀겨 제조된 것일 수 있고, 기호에 따라 초코 크런치 또는 견과류로 대체될 수 있다.In the step of attaching the rice crunch (S40), the rice crunch may be attached to the syrup-coated apple chips to prepare an apple chip hangwa. Rice crunch may be prepared by frying grains at a predetermined temperature and pressure, and may be replaced with chocolate crunch or nuts according to preference.
한편, 시럽이 코팅된 사과칩은 라이스 크런치가 담긴 용기에 투입되어 사과칩 표면에 라이스 크런치가 부착시켜 사과칩 한과로 제조될 수 있다.On the other hand, the syrup-coated apple chips may be put into a container containing rice crunch, and the rice crunch may be attached to the surface of the apple chips to make an apple chip Korean snack.
이렇게 제조된 한과는 도 2에 나타낸 바와 같다.The Korean snack prepared in this way is as shown in FIG. 2.
이상의 상세한 설명은 본 발명을 예시하는 것이다. 또한 전술한 내용은 본 발명의 바람직한 실시 형태를 나타내어 설명하는 것이며, 본 발명은 다양한 다른 조합, 변경 및 환경에서 사용할 수 있다. 즉 본 명세서에 개시된 발명의 개념의 범위, 저술한 개시 내용과 균등한 범위 및/또는 당업계의 기술 또는 지식의 범위내에서 변경 또는 수정이 가능하다. 저술한 실시예는 본 발명의 기술적 사상을 구현하기 위한 최선의 상태를 설명하는 것이며, 본 발명의 구체적인 적용 분야 및 용도에서 요구되는 다양한 변경도 가능하다. 따라서 이상의 발명의 상세한 설명은 개시된 실시 상태로 본 발명을 제한하려는 의도가 아니다. 또한 첨부된 청구범위는 다른 실시 상태도 포함하는 것으로 해석되어야 한다.The above detailed description is illustrative of the present invention. In addition, the foregoing is intended to illustrate and describe preferred embodiments of the present invention, and the present invention can be used in various other combinations, modifications, and environments. That is, changes or modifications are possible within the scope of the concept of the invention disclosed in this specification, within the scope equivalent to the written disclosure and / or within the scope of skill or knowledge in the art. The written embodiment describes the best state for implementing the technical idea of the present invention, and various changes required in the specific application field and use of the present invention are also possible. Therefore, the above detailed description of the invention is not intended to limit the invention to the disclosed embodiments. Also, the appended claims should be construed to cover other embodiments as well.
Claims (6)
상기 건조된 사과칩의 표면에 코팅된 시럽; 및
상기 시럽을 통해, 상기 사과칩의 표면에 부착된 라이스 크런치를 포함하는 사과를 이용한 한과.
dried apple chips;
Syrup coated on the surface of the dried apple chips; and
Hangwa using an apple containing rice crunch attached to the surface of the apple chips through the syrup.
상기 시럽은
조청 100중량부 및 사과즙 80~120중량부를 포함하는 사과를 이용한 한과.
According to claim 1,
The syrup is
Hangwa using apples containing 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice.
상기 시럽은
올리고당 80~120중량부, 계피 1~5중량부, 레몬즙 5~15중량부 및 천연색소 1~5중량부 중 적어도 하나를 더 포함하는 사과를 이용한 한과.
According to claim 2,
The syrup is
80 to 120 parts by weight of oligosaccharides, 1 to 5 parts by weight of cinnamon, 5 to 15 parts by weight of lemon juice, and 1 to 5 parts by weight of natural pigments.
조청 100중량부 및 사과즙 80~120중량부를 포함하는 시럽을 제조한 후, 상기 시럽을 상기 건조된 사과칩의 표면에 코팅하는 단계; 및
상기 시럽을 통해 상기 사과칩의 표면에 라이스 크런치를 부착하는 단계를 포함하는 사과를 이용한 한과의 제조 방법.
After cutting the washed apples, drying them to prepare apple chips;
After preparing a syrup containing 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice, coating the surface of the dried apple chips with the syrup; and
A method for manufacturing a Korean traditional snack using an apple comprising the step of attaching rice crunch to the surface of the apple chips through the syrup.
상기 시럽은
조청 100중량부 및 사과즙 80~120중량부를 포함하는 사과를 이용한 한과의 제조 방법.
According to claim 4,
The syrup is
A method for manufacturing Korean traditional sweets using apples containing 100 parts by weight of grain syrup and 80 to 120 parts by weight of apple juice.
상기 시럽은
올리고당 80~120중량부, 계피 1~5중량부, 레몬즙 5~15중량부 및 천연색소 1~5중량부 중 적어도 하나를 더 포함하는 사과를 이용한 한과의 제조 방법.
According to claim 5,
The syrup is
80-120 parts by weight of oligosaccharides, 1-5 parts by weight of cinnamon, 5-15 parts by weight of lemon juice, and 1-5 parts by weight of natural pigments.
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| KR20140014946A (en) * | 2012-07-27 | 2014-02-06 | 김성연 | Preparation method for korean traditional cookie using apple grain syrup |
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| KR20200087976A (en) * | 2019-01-14 | 2020-07-22 | 김동규 | Method for dry fruits and vegetables using fermented syrup and manufacturing method thereof |
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| KR20140014946A (en) * | 2012-07-27 | 2014-02-06 | 김성연 | Preparation method for korean traditional cookie using apple grain syrup |
| KR20150004580A (en) * | 2013-07-03 | 2015-01-13 | 박차돌 | Dry fprovisions coated with liquidfied enzyme |
| KR20170111399A (en) * | 2016-03-28 | 2017-10-12 | 김나윤 | Method for preparing fermentated grain syrup comprising jujube and ginger |
| KR20200087976A (en) * | 2019-01-14 | 2020-07-22 | 김동규 | Method for dry fruits and vegetables using fermented syrup and manufacturing method thereof |
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