KR20230065403A - Manufacturing method of functional candy with ginseng or red ginseng. - Google Patents

Abstract

The present invention relates to a method for preparing functional candy with ginseng or red ginseng slices, wherein the functional candy has a texture of ginseng or red ginseng, has enhanced flavor, and exhibits excellent consumer preferences. That is, the method for preparing functional candy with ginseng or red ginseng slices comprises: a forming step of forming ginseng or red ginseng slices; a first sugar immersion step of performing sugar immersion by putting the cut ginseng or red ginseng slices in a primary sugar immersion tank of 30-40 brix and recovering a primary sugar immersion liquid; a second sugar immersion step of performing sugar immersion by putting the slices primarily sugar-immersed into a secondary sugar immersion tank of 50-60 brix and recovering a secondary sugar immersion liquid; a third sugar immersion step of performing sugar immersion by putting the slices secondarily sugar-immersed into a third sugar immersion tank of 70-80 brix and recovering a third sugar immersion liquid; a recovered sugar-immersed liquid concentration step of mixing the ginseng sugar-immersed liquid or red ginseng sugar-immersed liquid separately recovered after performing sugar immersion and concentrating the mixture thereof to 70-80 brix; a drying step of drying the ginseng or red ginseng slices which have been successively sugar-immersed in, recovered from, and sugar-immersed in the sugar immersion tanks; a step of preparing a mixed sugar immersion liquid by adding the recovered concentrated sugar-immersed liquid to either oligosaccharides or honey and dissolving the same; a step of preparing a candy composition by mixing the mixed sugar-immersed liquid and the sugar-immersed ginseng or red ginseng slices which have gone through the above steps; and a step of forming the candy composition into candy.

Description

Manufacturing method of functional candy containing ginseng slices or red ginseng slices {Manufacturing method of functional candy with ginseng or red ginseng.}

In the process of dipping ginseng slices or red ginseng into sugar saliva, the present invention contains ginseng or red ginseng sugar saliva, in which ginseng or red ginseng components are eluted, and ginseng slices or red ginseng slices dipped into candy, so that the texture of ginseng or red ginseng is obtained. It relates to a method for manufacturing functional candy containing ginseng slices or red ginseng slices having enhanced flavor and good consumer preference.

In general, ginseng is a perennial plant of the Araliaceae family. Since ancient times, ginseng has been known to exert excellent effects on the human body, such as protecting vitality, helping to strengthen lung function, and relaxing the heart, as well as preventing various adult diseases. It protects modern people from diseases, and it is known to have excellent pharmacological effects such as excitation and inhibition of cerebral cortex, equilibrium, anti-fatigue, anti-aging, immunity enhancement, kidney contraction, hyperglycemia inhibition, protein synthesis promotion, homeostasis maintenance, anti-cancer, and detoxification. there is.

According to the results of analyzing the components of ginseng, it was found to contain glycosides, panacen, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins, trace elements and various components. It is known.

In addition, red ginseng is a red-colored red ginseng made by steaming ginseng, and red ginseng has a sedative and stimulating effect on the central nervous system, and has a preventive effect on high blood pressure or arteriosclerosis by acting on the circulatory system. At the same time, it lowers hematopoietic action and blood sugar level, protects the liver, acts on the endocrine system, acts indirectly on reproductive effects, has anti-inflammatory and anti-tumor effects, has a protective effect against radiation, and acts to protect and soften the skin. It is known to be excellent.

In addition, the most important of the effects of red ginseng is the adaptogen effect, which has been scientifically proven to have the ability to make living organisms adapt more easily by increasing the defense ability against various harmful effects from the surrounding environment, such as fever and various stresses. .

These important components of red ginseng are known to contain glycosides, panacene, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins (group B), trace elements and enzymes, antioxidants, organic acids, and amino acids, just like red ginseng. there is.

There are various ways to use ginseng or red ginseng with such efficacy for food. It is prepared by infiltrating red ginseng.

As described above, in the process of injecting phosphorus/red ginseng into sugar saliva, some of the phosphorus/red ginseng components are eluted into the saliva, resulting in a phosphorus/red ginseng saliva containing phosphorus/red ginseng ingredients. The phosphorus/red ginseng syrup containing this is discarded, and there is no method using it.

On the other hand, candy is manufactured by adding food additives to vegetable raw materials, saccharides, sugar alcohol, etc. as the main raw material, and collectively refers to candy, caramel, yokan, jelly, etc., the most representative of which is candy. is made by using sugar and starch syrup as the main ingredients and adding various auxiliary ingredients, putting them in a mold of a certain shape and hardening them.

Candy can be classified into crystalline candy and non-crystalline candy. Crystalline candies include fondant, fudge, divinity, and nougat, while amorphous candies include hard candy, caramel, taffy, and toffee. (toffee), marshmallows, and bribles. Among them, the most representative candy is hard candy. It is manufactured by mixing and concentrating sugar and starch syrup, adding food additives as auxiliary materials, forming, cooling, and packaging into a certain shape, and adding red ginseng ingredients to such hard candy. The red ginseng candy made with this method is loved by various classes.

Existing red ginseng candy is manufactured by adding other auxiliary ingredients to red ginseng concentrate, so it is manufactured only by simple mixing of food ingredients, so you can enjoy a subtle and deep phosphorus/red ginseng taste or phosphorus/red ginseng slices in various forms. There is no candy.

KR No. 10-1978313 KR No. 10-1797044 KR No. 10-0730660 (Patent Publication 0004) KR No. 10-1992-0002042 (Patent Publication 0005) KR No. 10-2011-0122043

In order to solve this problem, the present invention makes ginseng slices or red ginseng slices, and then dips the ginseng slices or red ginseng slices in the liquid of the needle bath, so that the ginseng or red ginseng ingredients are eluted, or the red ginseng liquid and the ginseng slices are needled. Alternatively, it is to provide a functional candy containing ginseng or red ginseng slices that has the texture of ginseng or red ginseng, enhances the flavor, and meets the consumer's taste by manufacturing candy using red ginseng slices.

The present invention comprises a section forming step of cutting ginseng or red ginseng into a size of 1 to 5 mm; A first sugar acupuncture step of inserting the cut ginseng slices or red ginseng slices into a primary sugar acupuncture tank of 30 to 40 brix to perform a sugar acupuncture process and recover the first sugar acupuncture liquid; A second needle acupuncture step of obtaining the first needled slice and putting it into a 50 to 60 brix second needle needle to perform a needle needle process and recovering the second needle needle; A 3rd needle acupuncture step of obtaining the second needled slice and putting it into a 70-80 brix 3rd needle needle to perform a needle needle process and recovering the 3rd needle needle; Concentrating the collected sugar acupuncture solution by performing the sugar acupuncture process in the first to third sugar acupuncture tanks, mixing the recovered ginseng sugar acupuncture solutions or red ginseng sugar acupuncture solutions, and concentrating them to 70 to 80 brix; drying the ginseng slices or red ginseng slices obtained by sequentially scanning in the first to third sugar acupuncture baths; Adding any one of oligosaccharide or honey to the recovered concentrated glycolysis solution and dissolving it to prepare a mixed glycolysis solution; Making a candy composition by mixing the mixed saccharide liquid and the ginseng slices or red ginseng slices; It is characterized by a method for manufacturing functional candy containing ginseng slices or red ginseng slices, characterized in that it consists of: injecting the candy composition into a mold to mold candy.

In the sugar acupuncture conditions applied to the first to third acupuncture steps, ginseng slices or red ginseng slices are acupuncture in a sugar acupuncture solution made of either oligosaccharide or honey, and the sugar acupuncture is performed in a sugar acupuncture solution at a temperature of 50 to 70 ° C for 24 to 48 hours. It is characterized in that it is immersed for a while.

In the step of making the mixed glucose syrup, any one of oligosaccharide or honey is added to the recovered concentrated sugar syrup and dissolved to make a mixed sugar syrup, and either oligosaccharide or honey is added to 55 to 95 parts by weight of the recovered concentrated sugar syrup. It is characterized by mixing in a ratio of 5 to 45 parts by weight and dissolving it.

In the step of making the candy composition, it is characterized in that 1 to 10 parts by weight of ginseng slices or red ginseng slices dried and dipped in sugar are mixed with 90 to 99 parts by weight of the mixed sugar syrup.

The candy containing ginseng slices or red ginseng slices according to the present invention is prepared by using ginseng or red ginseng sugar saliva from which ginseng or red ginseng components are eluted in the process of sugaring ginseng or red ginseng slices, and sugared ginseng slices or red ginseng slices. This has the effect of providing a subtle flavor to the candy by using ginseng sugar syrup or red ginseng sugar syrup, which are not conventionally used, and obtaining a good texture by containing ginseng slices or red ginseng slices, thereby greatly enhancing product competitiveness.

In addition, the present invention has an effect of helping to improve intestinal health by activating the growth of lactic acid bacteria in the intestine because oligosaccharide is contained instead of sugar and starch syrup used in conventional red ginseng candy.

1 is a block diagram showing a manufacturing process of functional candy containing ginseng slices or red ginseng slices according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. And, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

The present invention includes a section forming step (100) of cutting ginseng or red ginseng into 1 to 5 mm sizes; A first sugar acupuncture step (110) of inserting the cut ginseng slices or red ginseng slices into a first sugar acupuncture tank of 30 to 40 brix to perform a sugar acupuncture process and recover the first sugar acupuncture liquid; A second needle acupuncture step (120) of obtaining the first needle needled slices and putting them into a second needle needle tank of 50 to 60 brix to perform a needle needle needle process and recovering the second needle needle solution; A third needle acupuncture step (130) of obtaining the second needle needle section and putting it into a third needle needle tank of 70 to 80 brix to perform a needle needle process and recovering the third needle needle solution; A concentration step (140) of the collected sugar acupuncture solution of performing the sugar acupuncture process in the first to third sugar acupuncture tanks, mixing the recovered ginseng sugar acupuncture liquid or red ginseng sugar acupuncture liquid and concentrating them to 70-80 brix; Drying ginseng slices or red ginseng slices obtained by sequentially scanning in the first to third sugar acupuncture baths (150); Adding any one of oligosaccharide or honey to the recovered concentrated glycolysis solution and dissolving it to prepare a mixed glycolysis solution (160); Making a candy composition by mixing the mixed ginseng liquid and the ginseng slices or red ginseng slices (170); Step 180 of molding the candy by putting the candy composition into a mold.

In the ginseng or red ginseng section molding step (100), ginseng is prepared by washing and drying 4 to 6 year old fresh ginseng, and red ginseng is prepared by washing, drying, steaming and drying fresh ginseng. However, ginseng or red ginseng is provided in slices cut into 1 to 5 mm in size so that ginseng or red ginseng components can be easily dissolved in the needle needle solution during needle acupuncture, and also to have a chewy texture by the slices when forming candy.

In the first glucose acupuncture step 110 to the third acupuncture step 130, a sugar acupuncture solution made of oligosaccharide or honey is used, and oligosaccharide or honey is added to the concentrated glucose acupuncture solution recovered in the step 160 of making a mixed glucose acupuncture liquid. Make a mixed nectar solution.

Oligosaccharide is a substance in which 2 to 10 monosaccharides are combined, obtained by partially decomposing polysaccharides such as starch, and is used as a substitute for sugar because it has fewer calories than sugar. In terms of nutrition, it is rich in carbohydrates and fiber. In particular, it is excellent in proliferating lactic acid bacteria, and has the effect of relieving constipation and controlling weight. Commercially available oligosaccharides include isomaltooligosaccharide and fructooligosaccharide.

Isomalto-oligosaccharide is made through enzymatic treatment of starch such as corn and rice, followed by purification and concentration, and has a mild sweet taste. It is also involved in suppressing harmful bacteria in the intestines and has the effect of smoothing bowel movements.

Fructooligosaccharide (FOS) is produced by using an enzyme that synthesizes fructooligosaccharide from sugar, and is about 30 to 60% of sugar sweetness. Stimulates and activates the large intestine to prevent constipation and improve intestinal function.

Honey is a food that bees collect liquid extracted from the nectar glands of flowers and mature in the beehive. It contains ~0.2%, vitamin B complex B1·B2·B6·pantothenic acid, formic acid, lactic acid, malic acid, pigment, rubber, wax, enzyme, etc.

Such honey corresponds to fast digestion and absorption, and is widely used for food and medicine, and is also used as a variety of sweeteners.

In addition, the acupuncture conditions applied to the first acupuncture step 110 to the third acupuncture step 130 include immersing the ginseng slices or red ginseng slices put into the acupuncture bath in a sugar acupuncture solution at a temperature of 50 to 70 ° C for 24 to 48 hours. A process in which ginseng or red ginseng components are easily eluted into the acupuncture liquid, and then the nectar liquid from which ginseng or red ginseng components are eluted is recovered in the acupuncture tank, and the ginseng or red ginseng fragments that have undergone the acupuncture process in the acupuncture tank are taken out of the acupuncture tank. to obtain

The ginseng slices or red ginseng slices will be described in more detail with three times of acupuncture.

In the first sugar acupuncture step 110, ginseng slices or red ginseng slices are put into the first sugar acupuncture tank of 30 to 40 brix to perform the sugar acupuncture process, and then the sugar acupuncture solution in the first sugar acupuncture tank is collected and stored in the sugar acupuncture tank. Then, ginseng slices or red ginseng slices that have undergone the acupuncture process in the first sugar acupuncture bath are obtained and used in the second sugar acupuncture process.

In the second sugar acupuncture step 120, the ginseng slices or red ginseng slices used for the first sugar acupuncture are put into the second sugar acupuncture tank of 50 to 60 brix to perform the sugar acupuncture process, and then the sugar acupuncture liquid is recovered and stored in the second sugar acupuncture tank. Then, ginseng slices or red ginseng slices that have undergone the acupuncture process in the second sugar acupuncture bath are obtained and used in the second sugar acupuncture process.

In the third sugar acupuncture step 130, the ginseng slices or red ginseng slices used for the second sugar acupuncture are put into the second sugar acupuncture bath of 70 to 80 brix to perform the sugar acupuncture process, and then the sugar acupuncture liquid in the third sugar acupuncture bath is recovered. Mixed glucose acupuncture solution obtained by mixing the 1st, 2nd, and 3rd collected sugar acupuncture solutions is used in the subsequent process, and ginseng slices or red ginseng slices that have undergone the sugar acupuncture process in the third sugar acupuncture bath are obtained and used in the subsequent process. will do

As described above, ginseng slices or red ginseng slices are measured in the first glucose acupuncture bath with a low sugar content, and then in the second and third sugar acupuncture baths with gradually high sugar content. It helps to increase the elution of components and the efficiency of glucose measurement.

That is, ginseng slices or red ginseng slices are sequentially put into glucose needles having different sugar concentrations, respectively, and ginseng or red ginseng components are eluted, and then each glucose needle is recovered and mixed. The ginseng slices or red ginseng slices that have undergone the sugar needle needle needle needle needle step three times in the needle needle tank are obtained and put into a dryer to perform a drying step.

In step 140 of concentrating the recovered glucose needle solution, ginseng slices or red ginseng slices are subjected to sugar acupuncture through the first to third sugar needle baths, and then the collected sugar needle solutions are mixed in each sugar needle bath and put into a heating bath. By means of heating and concentrating, the recovered glucose solution is made to 70~80 brix.

In step 150 of drying the ginseng slices or red ginseng slices that have been needled, they are sequentially put into the first to third sugar needle tanks to perform the sugar needle process, and then the obtained and needled ginseng slices or red ginseng slices are put into a dryer Dry to a moisture content of 14% or less.

In the step 160 of preparing the mixed glucose syrup, oligosaccharide or honey is added to the recovered concentrated glucose syrup and dissolved to make a mixed glucose syrup, wherein either oligosaccharide or honey is added to 1 to 99 parts by weight of the recovered concentrated glucose syrup. It is mixed in a ratio of 1 to 99 parts by weight.

In step 170 of making the candy composition, 1 to 10 parts by weight of dried and dipped ginseng slices or red ginseng slices are mixed with 90 to 99 parts by weight of the mixed sugar syrup and stirred evenly to make a candy composition.

In step 180 of forming the candy, the candy composition in which the mixed sugar syrup and the sugar-dipped ginseng slices or red ginseng slices are mixed is put into a general candy mold and molded to form the ginseng slices or red ginseng slices. A candy containing this was prepared.

Hereinafter, examples related to candies manufactured according to the present invention and conventional candies will be described.

(Manufacturing candy containing isomaltooligosaccharide red ginseng sugar syrup)

1) After preparing isomaltooligosaccharide red ginseng sugar saliva and red ginseng slices, 52% isomaltooligosaccharide red ginseng sugar saliva and 45% isomaltooligosaccharide powder were mixed and dissolved to make mixed sugar saliva.

2) A candy composition was made by mixing 3% of red ginseng slices with the mixed sugar syrup prepared in the above process.

3) Candy was prepared by putting the candy composition prepared in the above process into a mold.

(Manufacturing candy containing fructooligosaccharide red ginseng syrup)

1) After preparing fructooligosaccharide red ginseng sugar saliva and red ginseng slices, 87% of fructooligosaccharide red ginseng sugar saliva and 10% fructooligosaccharide powder were mixed and dissolved to make mixed sugar saliva.

2) A candy composition was made by mixing 3% of red ginseng slices with the mixed sugar syrup prepared in the above process.

3) Candy was prepared by putting the candy composition prepared in the above process into a mold.

(Manufacturing candy containing honey red ginseng sugar syrup)

1) After preparing honey red ginseng sugar saliva and red ginseng slices, 77% of honey red ginseng sugar saliva and 20% isomaltooligosaccharide powder were mixed and dissolved to make mixed sugar saliva.

2) A candy composition was made by mixing 3% of red ginseng slices with the mixed sugar syrup prepared in the above process.

3) Candy was prepared by putting the candy composition prepared in the above process into a mold.

[Comparative Example 1]

Control (regular red ginseng candy)

Candy was prepared by mixing red ginseng concentrate at a ratio of 1.2%, white sugar 48%, starch syrup 48.6%, and red ginseng flavor 0.45.

[Experimental Example 1]

(Sensory evaluation)

For the candies manufactured in Examples 1 to 3 and Comparative Example 1, a sensory test was conducted on texture, taste, flavor, and overall acceptability of 30 adult males and females, and each criterion (5-very good, 4 -Good, 3-average, 2-bad, 1-very bad) were given scores and expressed as the average value of 30 people.

The results are shown in Table 1 below.

division texture taste zest overall preference note Example 1 4.7 4.2 4.7 4.53 Isomaltooligosaccharide Glucose Liquid Candy Example 2 4.7 4.1 4.6 4.46 Fructooligosaccharide Glucose Dip Candy Example 3 4.8 4.2 4.8 4.60 honey syrup candy Comparative Example 1 3.8 4.2 3.9 3.96 Plain Red Ginseng Candy

Referring to Table 1, it can be seen that the evaluation of the candies prepared by Examples 1 to 3 according to the present invention is very high compared to Comparative Example 1 as a result of sensory tests for texture, taste, flavor, and overall acceptability. can

That is, the candies manufactured according to Examples 1 to 3 of the present invention use ginseng sugar syrup or red ginseng sugar syrup, which are not conventionally used, to provide a subtle flavor to the candy, and contain ginseng slices or red ginseng slices. I was able to get a taste.

In addition, the candies prepared in Examples 1 to 3 of the present invention contain oligosaccharides instead of sugar and starch syrup used in conventional red ginseng candies, so they are low in calories and activate the growth of lactic acid bacteria in the intestine to help improve intestinal health. be able to

In the above, the present invention has been described with reference to the above embodiments, but various modifications are possible within the scope of the technical idea of the present invention.

100: Slice molding step of ginseng or red ginseng
110: first acupuncture step
120: second acupuncture step
130: third acupuncture step
140: Concentration step of recovered glucose solution
150: Drying step of soaked ginseng slices or red ginseng slices
160: Step of making a mixed glycemic solution
170: Making Candy Composition
180: Molding the candy

Claims (4)

Slice forming step of cutting ginseng or red ginseng into 1 to 5 mm sizes; A first sugar acupuncture step of inserting the cut ginseng slices or red ginseng slices into a primary sugar acupuncture tank of 30 to 40 brix to perform a sugar acupuncture process and recover the first sugar acupuncture liquid; A second needle acupuncture step of obtaining the first needled slice and putting it into a 50 to 60 brix second needle needle to perform a needle needle process and recovering the second needle needle; A 3rd needle acupuncture step of obtaining the second needled slice and putting it into a 70-80 brix 3rd needle needle to perform a needle needle process and recovering the 3rd needle needle; Concentrating the collected sugar acupuncture solution by performing the sugar acupuncture process in the first to third sugar acupuncture tanks, mixing the recovered ginseng sugar acupuncture solutions or red ginseng sugar acupuncture solutions, and concentrating them to 70 to 80 brix; drying the ginseng slices or red ginseng slices obtained by sequentially scanning in the first to third sugar acupuncture baths; Adding any one of oligosaccharide or honey to the recovered concentrated glycolysis solution and dissolving it to prepare a mixed glycolysis solution; Making a candy composition by mixing the mixed saccharide liquid and the ginseng slices or red ginseng slices; A method for manufacturing functional candy containing ginseng slices or red ginseng slices, characterized in that it consists of: injecting the candy composition into a mold to mold candy.
According to claim 1,
In the sugar acupuncture conditions applied to the first to third acupuncture steps, ginseng slices or red ginseng slices are acupuncture in a sugar acupuncture solution made of either oligosaccharide or honey, and the sugar acupuncture is performed in a sugar acupuncture solution at a temperature of 50 to 70 ° C for 24 to 48 hours. Functional candy manufacturing method containing ginseng slices or red ginseng slices, characterized in that the sugar is dipped during.
According to claim 1,
In the step of making the mixed glucose solution, oligosaccharide is added to the recovered concentrated glucose solution and dissolved to make a mixed glucose solution, but 1 to 99 parts by weight of either oligosaccharide or honey is added to 1 to 99 parts by weight of the recovered concentrated glucose solution. A method for producing functional candy containing ginseng slices or red ginseng slices, characterized in that mixing in a negative ratio and dissolving them.
According to claim 1,
In the step of making the candy composition, functional candy containing ginseng slices or red ginseng slices is prepared by mixing 1 to 10 parts by weight of ginseng slices or red ginseng slices dried and coated with 90 to 99 parts by weight of the mixed sugar syrup. method.

Images