KR20230155282A - Manufacturing method of processed chesnut using grain syrup - Google Patents

Abstract

A method for manufacturing processed chestnuts using grain syrup is provided. The method of manufacturing processed chestnuts using grain syrup includes the first step of producing grain syrup by mixing grain syrup, yellow sugar, and water, adding the prepared peeled chestnuts to the grain syrup and heating them, then adding primary sugar at a temperature of 16 to 20°C. A second step of steeping, a third step of removing the primary sugared chestnuts, reheating the syrup and boiling the primary sugared chestnuts in a boiling state, followed by secondary sugaring at a temperature of 16 to 20°C. It is characterized in that it includes a fourth step, a fifth step of removing and drying the secondary sugared chestnuts, and a sixth step of packaging and retort processing the dried chestnuts.

Description

Method for manufacturing processed chestnuts using grain syrup {MANUFACTURING METHOD OF PROCESSED CHESNUT USING GRAIN SYRUP}

The present invention relates to a method of manufacturing processed chestnuts using grain syrup. More specifically, the present invention relates to a method of manufacturing processed chestnuts using grain syrup. More specifically, the flavor of grain syrup is imparted using grain syrup, a unique Korean food ingredient, and sugar is naturally penetrated to improve taste and palatability. This relates to the manufacturing method of processed chestnuts used.

Chestnuts contain a variety of nutrients such as carbohydrates, proteins, fats, vitamins and minerals, and are easily digested as they do not place a burden on the stomach, so they are regularly consumed as nutritional supplements or baby food.

In particular, the fiber contained in chestnuts acts as prebiotics to strengthen the intestines, aid digestion, and improve constipation. In addition, chestnuts contain polyphenol compounds, which are in the spotlight as physiologically active substances, so the demand for them as meal replacements and health foods is increasing.

Generally, chestnuts are eaten raw, roasted or boiled. Previously, the skin, which consists of the inner and outer skins of chestnuts, was difficult to peel, so processed chestnuts were mainly sold in the form of peeled chestnuts. However, peeled chestnuts have the problem of low preservability as they easily discolor or rot over time.

Accordingly, processed chestnuts in the form of roasted chestnuts, which are made by roasting raw chestnuts, peeling them, placing them in a 4-layer aluminum pouch, and processing them at high temperature, are being sold, including Prior Art 1 (Korea Registered Patent No. 10-2110164) and Prior Art 2 (Republic of Korea). As with Registration Patent No. 10-2311899, processed chestnuts that can be stored for a long period of time through sugar treatment are being sold.

However, in the case of sweetened chestnuts, it is difficult for sugars such as sugar to penetrate evenly into the inside of the chestnuts, resulting in different textures and tastes between the outside and inside of the sweetened chestnuts, which has the disadvantage of deteriorating the flavor of processed chestnuts, and improvement is needed. .

Meanwhile, grain syrup has been used as a unique Korean food ingredient and sweetener since ancient times. It is mainly made by fermenting grains such as rice or glutinous rice with malt, saccharifying them, and then boiling them down. It has a texture like thin taffy or honey.

In particular, the amylase contained in grain syrup helps with the discharge of body waste, digestion, and blood circulation. Unlike sugar, it does not significantly change blood sugar levels and has low calories, so it is known to be effective in dieting and preventing obesity.

Corn syrup can be consumed alone, and is used as a sweetener in dishes that require sweetness or as an ingredient in traditional Korean snacks, or it is boiled with bellflower root or ginseng and made into a sweet treat. When making grain syrup, the pharmacological efficacy can be further improved by adding various ingredients such as bellflower root, angelica root, ginger, and mugwort.

Using this grain syrup, the present applicant has developed a chestnut processing technology that can effectively add the taste and nutrients of grain syrup to chestnuts while maintaining the unique shape and flavor of chestnuts.

Republic of Korea Patent No. 10-2110164 Republic of Korea Patent No. 10-2311899

In order to solve the above-mentioned problems, the present invention aims to provide a method of manufacturing processed chestnuts using grain syrup, in which sugar needles using grain syrup evenly penetrate into the interior of the chestnut, allowing the chestnut to have a soft texture and realize a moist texture.

In addition, the present invention aims to provide a method of manufacturing processed chestnuts using grain syrup, which can improve the texture and taste of processed chestnuts by maintaining the original shape of peeled chestnuts.

In addition, the present invention aims to provide a method of manufacturing processed chestnuts using grain syrup, which can preserve the taste and aroma of chestnuts and harmonize the unique flavor of grain syrup by sugar-processing grain syrup, a unique Korean food ingredient. .

In order to achieve the above task, the present invention involves the first step of producing grain syrup by mixing grain syrup, yellow sugar, and water, adding the prepared peeled chestnuts to the grain syrup, heating it, and then performing primary sugar extraction at a temperature of 16 to 20°C. is the second step, the third step of removing the first sugared chestnuts, the syrup is reheated and boiled, the first sugared chestnuts are added and boiled, and then the second sugared chestnuts are boiled at a temperature of 16 to 20°C. Provides a method for manufacturing processed chestnuts using grain syrup, comprising a fourth step, a fifth step of removing and drying the secondary sugar-sweetened chestnuts, and a sixth step of packaging and retort processing the dried chestnuts. do.

In one embodiment of the present invention, in the first step, the syrup is mixed in a ratio of 8 to 13 parts by weight, 95 to 105 parts by weight of yellow sugar, and 195 to 205 parts by weight of water, based on 200 parts by weight of peeled chestnuts. It is characterized by

In one embodiment of the present invention, in the second step, the peeled chestnuts are added to the syrup, boiled at 95 to 105° C., and then heated over medium heat for 8 to 12 minutes.

In one embodiment of the present invention, the first sugar needle and the second sugar needle are each performed for 22 to 26 hours.

In one embodiment of the present invention, in the fifth step, the drying is performed at a temperature of 50 to 60 ° C. for 70 to 90 minutes.

The method of manufacturing processed chestnuts using grain syrup of the present invention allows sugar needles to penetrate evenly into the chestnuts, maintaining the soft texture of the chestnuts while providing a moist texture.

Accordingly, the processed chestnuts produced in the method for producing processed chestnuts using grain syrup of the present invention have improved texture and taste, and can meet the high preference of consumers.

In addition, the method of manufacturing processed chestnuts using grain syrup of the present invention can preserve the taste and aroma of chestnuts while harmoniously combining the unique flavor of grain syrup.

Through this, it is expected that the processed chestnuts produced in the process for producing processed chestnuts using grain syrup of the present invention will be able to globalize Korea's unique taste.

In addition, the method of manufacturing processed chestnuts using grain syrup of the present invention can provide healthy Korean food, and can contribute to increased consumption by chestnut farmers and related regional development through the diversification of processed chestnut products.

However, the effects of the 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 following description.

Figure 1 is a flow chart showing a method of manufacturing processed chestnuts using grain syrup according to an embodiment of the present invention.
Figure 2(a) is an image showing the processed chestnut of Example 1 of the present invention, Figure 2(b) is an image showing the processed chestnut of Example 2, and Figure 2(c) is an image showing the processed chestnut of Example 3.

Hereinafter, the method for manufacturing processed chestnuts using grain syrup according to the present invention will be described in detail with reference to preferred embodiments and drawings.

The present invention provides a method for manufacturing processed chestnuts using grain syrup.

Figure 1 is a flowchart showing a method of manufacturing processed chestnuts using grain syrup according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing processed chestnuts using grain syrup includes the first step (S10) of producing grain syrup by mixing grain syrup, yellow sugar, and water, adding the prepared peeled chestnuts to the grain syrup and heating them. , the second step of first sugaring at a temperature of 16 to 20°C (S20), the third step of removing the first sugared chestnuts (S30), the first sugar syrup is reheated and the first sugared chestnuts are boiled in a boiling state. After putting in and boiling the chestnuts, the fourth step (S40) of secondary sugaring at a temperature of 16 to 20 ° C., the fifth step (S50) of removing and drying the secondary sugary chestnuts, and packaging the dried chestnuts. Thus, it may include a sixth step (S60) of retort processing.

Referring to FIG. 1, S10 may be to prepare grain syrup by mixing grain syrup, yellow sugar, and water. That is, in S10, grain syrup and auxiliary ingredients may be mixed to form a syrup suitable for the sugar-picking process of chestnuts.

The grain syrup is mainly manufactured by fermenting grains such as rice or glutinous rice with malt, saccharifying them, and then boiling them down. All ordinary grain syrups can be used. Specifically, for example, the grain syrup may be prepared by cooking rice, adding malt water to saccharify it, filtering it, and boiling down the filtered filtrate with heat, but is not limited to this.

The yellow sugar refers to brown sugar obtained by refining sugar solution or raw sugar. Through the unique color of the yellow sugar, it is possible to achieve the natural, appetizing yellow color unique to chestnuts even after sugaring, drying, and retort processing, which will be described later.

The water may be mixed with the grain syrup and the yellow sugar to effectively blend them, and may be added to control the physical properties of the grain syrup and facilitate absorption into the chestnuts in the sugar needle process of the chestnuts described later. Specifically, the water may be purified water.

In one embodiment of the present invention, in S10, the syrup may be mixed in a ratio of 8 to 13 parts by weight, 95 to 105 parts by weight of yellow sugar, and 195 to 205 parts by weight of water, based on 200 parts by weight of peeled chestnuts. there is. In other words, since the syrup is used to sweeten peeled chestnuts, which will be described later, the mixing ratio of the additive ingredients may be configured based on the amount of peeled chestnuts.

In one embodiment, when less than 8 parts by weight of the grain syrup is added to 200 parts by weight of the peeled chestnuts, it is difficult to effectively add the unique nutrients and flavor of the grain syrup, and the texture of the produced grain syrup may deteriorate. . In addition, if more than 13 parts by weight of the corn syrup is added to 200 parts by weight of the peeled chestnuts, the texture of the syrup produced becomes thick due to the increased amount of corn syrup, which may lower the efficiency of the sugar needle process described later.

In one embodiment, when the yellow sugar is added in an amount of less than 95 parts by weight based on 200 parts by weight of the peeled chestnuts, the sugar content of the entire syrup is lowered, thereby lowering the drinker's preference for the processed chestnuts, and the processed chestnuts preservation may be reduced. In addition, when the yellow sugar is added in excess of 105 parts by weight based on 200 parts by weight of the peeled chestnuts, the taste of sugar may be strongly felt in the manufactured processed chestnuts, making it difficult to satisfy the high preference of eaters.

In one embodiment, if less than 195 parts by weight of water is added to 200 parts by weight of peeled chestnuts, the efficiency in the sugar-needle process of peeled chestnuts, which will be described later, may be lowered, and the chestnuts may break down during the processing process and lose their unique shape. It can be difficult to maintain. In addition, if more than 205 parts by weight of water is added based on 200 parts by weight of peeled chestnuts, the surface of the processed chestnuts produced may become partially soft, making it difficult to realize the unique texture of the chestnuts.

Referring to FIG. 1, S20 may be performed by placing the prepared peeled chestnuts in the syrup, heating them, and then first sugaring them at a temperature of 16 to 20°C. That is, in S20, a sugar needle process may be performed to absorb the grain syrup prepared in S10 into the chestnuts.

The peeled chestnut is the main ingredient of the processed chestnut to be manufactured in the present invention, and may refer to the remaining chestnut kernels after peeling and removing the skin consisting of the inner and outer skin of the chestnut. Specifically, for example, the peeled chestnuts can be used by removing the inner skin and outer skin of the chestnuts using a sheller and then storing them in a freezer at -18°C.

In one embodiment of the present invention, in S20, the peeled chestnuts may be added to the syrup, boiled at 95 to 105° C., and then heated over medium heat for 8 to 12 minutes. That is, this means mixing the prepared peeled chestnuts with the corn syrup at room temperature and slowly heating them. Through this, the corn syrup can more effectively permeate into the peeled chestnuts.

When heating the mixture of peeled chestnuts and grain syrup, the mixture may be heated at a high temperature of 95 to 105°C until it boils, and then heated over medium heat for 8 to 12 minutes. When the mixture boils, immediately reduce the intensity of the fire and heat it over medium heat, so that the tissues that make up the peeled chestnuts become moderately soft without being crushed, allowing the corn syrup to penetrate better into the tissues.

Afterwards, the mixture of the peeled chestnuts and the grain syrup syrup, which has been heated in S20, may be subjected to sugar acupuncture at a temperature of 16 to 20°C. In other words, after heating for an appropriate amount of time over medium heat, the heat may be turned off and the first sugar needle performed at the suggested temperature. Specifically, the sugar needle process involves immersing the peeled chestnuts in the syrup containing sugar and placing them at an appropriate temperature for a certain period of time, and the sugar in the syrup may be absorbed into the peeled chestnuts.

In one embodiment, when sugar needles are performed on the mixture of the peeled chestnuts and the grain syrup syrup after completion of heating at a temperature of less than 16° C., the sugar syrup efficiency may decrease as the fluidity of the grain syrup syrup decreases. In addition, when the mixture of the peeled chestnuts and the grain syrup syrup that has been heated is sugared at a temperature exceeding 20° C., a portion of the mixture including the chestnuts may rot or deteriorate during the sugaring process.

In one embodiment of the present invention, the first sugar acupuncture in S20 may be performed for 22 to 26 hours. In other words, the mixture of the peeled chestnuts and the grain syrup syrup, which has been heated in S20, may be sugared for an appropriate time at a temperature of 16 to 20° C. to prevent preservation of the mixture from being deteriorated during the manufacturing process.

In one embodiment, if the first sugar needle time is less than 22 hours, the target sugar needle may not be sufficiently achieved during the first sugar needle, and the sugar content of the final manufactured processed chestnut may be lowered. Additionally, if the first perspiration time exceeds 26 hours, the manufacturing yield may decrease due to an increase in the overall process time.

Referring to FIG. 1, S30 may be removing the first steamed chestnuts. That is, the chestnuts on which the first sugar needle has been completed are taken out of the syrup to prevent the chestnuts, whose surface has been weakened by the primary sugar needle, from overcooking and becoming soft. Specifically, for example, the first sugared chestnuts may be removed using a strainer or the like and stored separately.

Referring to FIG. 1, S40 may be performed by reheating the grain syrup and boiling the first sugared chestnuts in a boiling state, then performing the second sugaring at a temperature of 16 to 20°C. In other words, the present invention may be to perform secondary sugar acupuncture to ensure that the sugar permeates evenly into the interior of the chestnut and to maintain the preservation and shape of the chestnut.

The syrup in S40 may refer to the syrup remaining after removing the chestnuts in which the primary sugaring was completed in S30 from the mixture of chestnuts and syrup in which the primary sugaring was completed in S20. This syrup may be used after reheating because the preservability may be affected by oxygen introduced during the first sugar needle process, moisture in the air, or the activity of remaining internal microorganisms.

In addition, by reheating the syrup used in the first sugar needle, the viscosity of the syrup increases during the first sugar needle in S20, thereby solving the problem of decreased sugar needle efficiency due to overall lowered fluidity.

Specifically, S40 may be to add the first sweetened chestnuts while the syrup is boiling. This prevents the chestnuts from being overcooked.

Then, the mixture of the syrup and the first sugared chestnuts can be heated over high heat and when it boils again, the heat can be turned off immediately to stop heating. This may be to minimize the chestnuts from being split in half during the secondary heating process with the grain syrup.

In addition, by heating the first beaded chestnuts as if blanching them in boiled corn syrup, the tissue constituting the first beaded chestnuts is made soft again, allowing the syrup to permeate well into the tissue of the chestnuts during the second beading. It may be possible to do so.

Afterwards, the mixture of the chestnuts and grain syrup syrup for which the secondary heating has been completed is placed at a temperature of 16 to 20°C for a certain period of time to perform secondary sugar acupuncture, so that the sugar component can naturally penetrate into the tissue of the chestnuts.

In one embodiment, when the second sugar needle of the mixture of the heated chestnut and the grain syrup syrup is performed at a temperature of less than 16°C, the sugar syrup efficiency may decrease as the fluidity of the grain syrup syrup decreases. In addition, if the secondary sugaring of the mixture of the heated chestnuts and the grain syrup syrup is performed at a temperature exceeding 20° C., the processed chestnuts may deteriorate during the sugaring process.

In one embodiment of the present invention, the secondary sugar acupuncture in S40 may be performed for 22 to 26 hours. In other words, the mixture of the chestnuts and the corn syrup syrup, which has been heated in S40, is sugared at a temperature of 16 to 20° C. for an appropriate time to prevent preservation properties from deteriorating during the sugar needle process.

In one embodiment, if the second sugar needle time is less than 22 hours, sugar content of the processed chestnut may be lowered due to insufficient sugar needle sugar. Additionally, if the secondary perspiration time exceeds 26 hours, the manufacturing yield may decrease due to an increase in the overall process time.

Referring to FIG. 1, S50 may involve removing and drying the secondary sweetened chestnuts. That is, in S40, the secondary sugared chestnuts are taken out on a strainer, and the surface of the picked chestnuts is dried using a food dryer, etc., thereby maintaining the sugared state and shape of the completed chestnuts. In addition, when distributing it in a packaging container, sticking to each other due to the stickiness of chestnuts can be minimized.

In addition, as moisture is removed through the drying process of S50, the sugar contained in the sweetened chestnuts is concentrated, thereby further increasing the sugar content of the dried chestnuts.

In one embodiment of the present invention, in S50, the drying may be performed at a temperature of 50 to 60 ° C. for 70 to 90 minutes. In other words, by drying the secondary sugared chestnuts at an appropriate temperature and time, the sugar present on the surface of the sugared chestnuts hardens, thereby minimizing the stickiness caused by the sugar component, so that the drinker can easily consume it.

In one embodiment, when the drying temperature is less than 50°C, drying is not sufficiently achieved and some of the absorbed sugar needle liquid may flow out, thereby lowering the sugar content of the processed chestnuts. Additionally, if the drying temperature exceeds 60°C, some of the surface of the sweetened chestnuts may dry and become hard, which may affect the quality of the final product, the processed chestnuts.

In one embodiment, if the drying time is less than 70 minutes, the preservability of the processed chestnut may be reduced due to insufficient drying. In addition, if the drying time exceeds 90 minutes, the moisture content in the processed chestnuts decreases, making it difficult to provide the chestnut's unique soft texture, and the shape of the processed chestnuts may also be affected as they crack.

Referring to FIG. 1, S60 may be packaging the dried chestnuts and performing retort processing. First, the dried chestnuts may be divided into appropriate amounts, placed in a retort pouch for retort processing, and sealed to perform retort processing. In other words, by sealing and packaging the chestnuts that have been completely dried in S50 as soon as the heat cools, it is possible to minimize the sugar seeping into the dried chestnuts from spewing out again to the surface.

In the S60, retort processing is a process of steaming whole sealed chestnuts at high temperature and pressure, preventing the flavor of the chestnuts from escaping and achieving a soft texture. The retort processing may use a normal retort processing method. Specifically, for example, the retort processing involves performing primary sterilization at a temperature of 95 to 105°C for 14 to 16 minutes at a pressure of 0.3 kgf/cm ² and then at a temperature of 110 to 125°C for 30 to 32 minutes. It may be performed by pressurizing and heating at a pressure of 1.5 kgf/cm ² . Afterwards, when the pressure heating is completed, cooling may be performed at a pressure of 1.5 kgf/cm ² for 14 to 16 minutes.

As described above, the method of manufacturing processed chestnuts using grain syrup of the present invention allows sugar to penetrate evenly into the chestnuts through two sugar needle processes, drying processes, and retort processing, thereby maintaining the soft texture of the chestnuts and giving them a moist texture. there is. Accordingly, the provided processed chestnuts can improve the taste and flavor of chestnuts, and the texture and taste are improved to meet the high preference of consumers.

Hereinafter, the method for manufacturing processed chestnuts using the above-described grain syrup and the contents of experiments using the processed chestnuts produced thereby will be described in detail.

Experimental Example 1: Sensory evaluation of processed chestnuts according to the type of gauze in the syrup

The following experiment was carried out in order to conduct a sensory evaluation of the processed chestnuts according to the type of sweetener mixed during the production of syrup for sugar needles in the method of manufacturing processed chestnuts using grain syrup of the present invention, as shown in the comparative examples and examples below. During manufacturing, processed chestnuts were manufactured using different types of winning gauze.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 1]

Syrup was prepared by mixing 1080g of yellow sugar and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Comparative Example 2]

Syrup was prepared by mixing 80g of starch syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 1]

Syrup was prepared by mixing 80g of grain syrup, 1000g of white sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 2]

Syrup was prepared by mixing 80g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 3]

Syrup was prepared by mixing 80g of grain syrup, 1000g of brown sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

The types of gauze mixed in the syrup used in the production of processed chestnuts in Comparative Example 1, Comparative Example 2, and Examples 1 to 3 and the mixing ratio for each syrup material are summarized in Table 1 below.

division No. 1 sugar additive 2nd prize additive system water Comparative Example 1 1080g yellow sugar _ 2000g Comparative example 2 80g starch syrup 1000g yellow sugar 2000g Example 1 80g grain syrup 1000g white sugar 2000g Example 2 80g grain syrup 1000g yellow sugar 2000g Example 3 80g grain syrup 1000g brown sugar 2000g

The sensory evaluation results of the processed chestnuts prepared in Comparative Example 1, Comparative Example 2, and Examples 1 to 3 are shown in Table 2 below.

division item taste incense color overall preference Comparative Example 1 7.5 7.7 7.9 7.7 Comparative example 2 7.4 7.8 7.2 7.5 Example 1 8.7 8.8 8.5 8.6 Example 2 8.8 8.8 8.7 8.8 Example 3 8.6 8.5 8.2 8.4

Referring to Table 2, as a result of the sensory evaluation of processed chestnuts processed with different types of syrup for sugar needles, the sensory evaluation scores of Examples 1 to 3 were high, with an average of 8 points or more. It is believed that the use of grain syrup increases the overall preference, including the taste and aroma of processed chestnuts, by adding the unique sweetness, umami, texture, and flavor of grain syrup.

Figure 2(a) is an image showing the processed chestnut of Example 1 of the present invention, Figure 2(b) is an image showing the processed chestnut of Example 2, and Figure 2(c) is an image showing the processed chestnut of Example 3.

Referring to Figures 2(a) to 2(c), the processed chestnut prepared in Example 2 showed a color most similar to the original color of the chestnut compared to Examples 1 and 3, allowing for sensory evaluation of color and , it can be seen that the overall preference was the highest.

In Comparative Example 1, only yellow sugar was used as the winning agent when manufacturing syrup, and the color similar to chestnuts was partially realized due to the color of yellow sugar, and the sensory evaluation score for color was relatively high, but the taste and aroma were similar to those of regular sugar. There are many opinions that the inherent sweetness of chestnuts has been reduced due to the artificial taste, and it is believed that the sensory evaluation score for this was low.

Comparative Example 2 was a mixture of starch syrup and yellow sugar as a gauze when making syrup. It was evaluated that the unique aroma of chestnuts was felt a little more than Comparative Example 1, but in terms of taste and color, the unique flavor of starch syrup was lost as starch syrup was added. This can be seen as a result of the division of drinkers' preferences due to the strong sweetness and color.

As described above, the present invention can impart the unique sweetness, umami, and flavor of grain syrup by using grain syrup and yellow sugar as a gauze for sugar syrup, and can provide processed chestnuts with an appetizing color through yellow sugar. It can meet the high level of consumer preference.

Experimental Example 2: Sensory evaluation of processed chestnuts according to the amount of corn syrup added in syrup

The following experiment was carried out in order to conduct a sensory evaluation of the processed chestnuts according to the amount of corn syrup added when producing syrup for sugar needles in the method of producing processed chestnuts using grain syrup of the present invention. Processed chestnuts were prepared by varying the amount of addition.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Example 4]

Syrup was prepared by mixing 30g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 5]

Syrup was prepared by mixing 130g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 6]

Syrup was prepared by mixing 180g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 18°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 18°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

The mixing ratios of the syrup mixed in the syrup in Example 2 and Examples 4 to 6 are summarized in Table 3 below.

division Breakfast yellow sugar water Example 4 30g 1000g 2000g Example 2 80g 1000g 2000g Example 5 130g 1000g 2000g Example 6 180g 1000g 2000g

The sensory evaluation results of the processed chestnuts prepared in Example 2 and Examples 4 to 6 are shown in Table 4 below.

division item taste incense color overall preference Example 4 7.6 7.7 7.8 7.7 Example 2 8.8 8.8 8.7 8.8 Example 5 8.5 8.5 8.3 8.4 Example 6 7.9 7.8 7.8 7.9

Referring to Table 4, as a result of the sensory evaluation of processed chestnuts processed with different amounts of corn syrup mixed into syrup for sugaring, the sensory evaluation scores of Examples 2 and 5 were high, with an average of 8 points or more. This can be seen as the fact that the corn syrup mixed with yellow sugar complements the sweetness and umami of the processed chestnuts by harmonizing with the yellow sugar, thereby increasing the inspector's sensory evaluation score for the processed chestnuts.

In Example 4, as a small amount of grain syrup was added, the unique taste and flavor of grain syrup was not sufficiently imparted, and the artificial sweetness due to yellow sugar became stronger, thereby lowering the overall sensory evaluation score.

In Example 6, the color of the processed chestnuts appeared darker and richer than the original color of the chestnuts, and while the surface of the processed chestnuts felt strongly sweet, there were many opinions that the inside of the processed chestnuts felt relatively less sweet. This is believed to be the result of a decrease in the overall quality, including the taste, of the processed chestnuts as the content of grain syrup increased relatively and the sugar was not absorbed evenly on the surface and inside during the sugar needle process.

As described above, the present invention is made by mixing 8 to 13 parts by weight of grain syrup, 95 to 105 parts by weight of yellow sugar, and 195 to 205 parts by weight of water with 200 parts by weight of peeled chestnuts when producing syrup for the sugar needle process, so that the syrup and Yellow sugar can be combined harmoniously and the sugar extraction efficiency can be increased, ultimately improving the taste and flavor of processed chestnuts.

Experimental Example 3: Sensory evaluation of processed chestnuts according to temperature during sugar needle process

In the following experiment, in the method of manufacturing processed chestnuts using grain syrup of the present invention, the temperature of the sugar chamber during the sugar needle process was measured as in the following examples in order to perform a sensory evaluation of the processed chestnuts according to the temperature at the time of the sugar needle process. Processed chestnuts were prepared differently.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Example 7]

Syrup was prepared by mixing 80g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 14°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 14°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 8]

Syrup was prepared by mixing 80g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sweetened at 16°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 16°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 9]

Syrup was prepared by mixing 80g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sweetened at 20°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 20°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

[Example 10]

Syrup was prepared by mixing 80g of grain syrup, 1000g of yellow sugar, and 2000g of water.

2000 g of the prepared peeled chestnuts were added to the prepared syrup and heated at 100°C until it boiled. Once it boiled, it was heated over medium heat for 10 minutes. The peeled chestnuts and syrup that were completely heated were first sugared at 22°C for 24 hours. After the first sugared chestnuts were taken out in a strainer, the remaining syrup was reheated to 100°C and boiled. Then, while the syrup was boiling, the chestnuts taken out were added to the syrup and boiled again. As soon as it boiled, the heat was turned off to complete heating. The heated chestnuts and syrup were secondarily sweetened at 22°C for 24 hours. The second sugared chestnuts were placed on a strainer and dried at 55°C for 80 minutes using a food dryer. Afterwards, the dried chestnuts were divided into small portions, placed in packaging containers, and retort processed to produce processed chestnuts.

Table 5 below summarizes the temperature of the sugar room when performing the first and second sugar needles during processing of chestnuts in Example 2 and Examples 7 to 10.

division Sugar room temperature during the first and second sugar needle processes Example 7 14℃ Example 8 16℃ Example 2 18℃ Example 9 20℃ Example 10 22℃

The sensory evaluation results of the processed chestnuts prepared in Example 2 and Examples 7 to 10 are shown in Table 6 below.

division item taste incense color overall preference Example 7 7.5 7.6 7.6 7.6 Example 8 8.3 8.2 8.3 8.3 Example 2 8.8 8.8 8.7 8.8 Example 9 8.6 8.7 8.4 8.6 Example 10 8.2 8.3 7.2 7.7

Referring to Table 6, the evaluation scores of the processed chestnuts prepared in Example 2, Example 8, and Example 9 were 8.0 or higher in all items. This can be seen as a result of the primary and secondary sugar needles being created at a temperature that allows them to be evenly absorbed into the chestnut, resulting in a high overall sensory evaluation score.

There were many opinions that in the processed chestnuts prepared in Example 7, the sweetness of the processed chestnuts was not felt evenly because the syrup was not evenly penetrated into the chestnut tissue as the sugar needle temperature was lowered, and the scent of grain syrup could not be felt significantly.

The processed chestnut prepared in Example 10 had an appropriate sweetness and a scent combining chestnuts and grain syrup, but the color was partially discolored, so the color evaluation score was low. This is believed to be the result of some discoloration of the chestnut during the sugar needle process due to the increased sugar needle temperature.

As described above, in the method of manufacturing processed chestnuts using grain syrup of the present invention, it may be preferable to perform the first and second sugaring of peeled chestnuts into grain syrup syrup at a temperature of 16 to 20°C.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (5)

The first step of producing grain syrup by mixing grain syrup, yellow sugar, and water;
A second step of heating the prepared peeled chestnuts in the syrup and then first sweetening them at a temperature of 16 to 20°C;
A third step of removing the first boiled chestnuts;
A fourth step of reheating the grain syrup, boiling it with the first sugared chestnuts, and then secondarily sugaring the syrup at a temperature of 16 to 20°C;
A fifth step of removing and drying the secondary sweetened chestnuts; and
A method for manufacturing processed chestnuts using grain syrup, comprising a sixth step of packaging and retort processing the dried chestnuts. According to paragraph 1,
In the first step,
The grain syrup syrup is a method of producing processed chestnuts using grain syrup, characterized in that 8 to 13 parts by weight of grain syrup, 95 to 105 parts by weight of yellow sugar, and 195 to 205 parts by weight of water are mixed with 200 parts by weight of peeled chestnuts. According to paragraph 1,
In the second step,
A method of producing processed chestnuts using grain syrup, characterized in that the peeled chestnuts are added to the grain syrup syrup, boiled at 95 to 105° C., and then heated over medium heat for 8 to 12 minutes. According to paragraph 1,
A method of manufacturing processed chestnuts using grain syrup, characterized in that the first and second sugar needles are performed for 22 to 26 hours. According to clause 1,
In the fifth step,
A method of producing processed chestnuts using grain syrup, characterized in that the drying is performed for 70 to 90 minutes at a temperature of 50 to 60 ° C.