KR20240010588A - Caramel containing rubus crataegifolius bunge and menufacturing method thereof - Google Patents

Abstract

A method for producing raspberry caramel according to an embodiment of the present invention includes the steps of (a) thawing frozen raspberries at room temperature for 5 to 10 minutes; (b) crushing the thawed raspberries for 1 to 3 seconds using a blender and extracting juice into a liquid form; (c) mixing the squeezed raspberries with fresh cream and agar; (d) mixing sugar and starch syrup and heating it; (e) adding the mixture of raspberries, whipped cream, and agar from step (c) to the heated mixture of sugar and starch syrup from step (d) and boiling it for 30 to 60 minutes; and (f) cooling the mixture simmered in step (e), and the raspberry caramel of the present invention prepared thereby includes 5 to 7 parts by weight of raspberries, 40 to 45 parts by weight of fresh cream, and 1.5 to 2.5 parts by weight of agar. parts, 11 to 14 parts by weight of sugar and 30 to 33 parts by weight of starch syrup.

Description

Raspberry caramel and its manufacturing method {CARAMEL CONTAINING RUBUS CRATAEGIFOLIUS BUNGE AND MENUFACTURING METHOD THEREOF}

The present invention relates to caramel and a method for producing the same, and more specifically, to a raspberry caramel with improved texture and preservability and a method for producing the same.

Caramel has been manufactured and sold simply with additives to improve taste-centered sensory function, but these days, functional health foods that are good for functionality and health in addition to taste are gaining popularity.

Korean Patent Publication No. 10-2022-0053932 (hereinafter referred to as the '932 patent'), which is a prior art, discloses caramel containing black garlic, and other patent documents disclose caramel containing sweet potatoes, barley, etc., but only raspberries. Containing caramel has not been disclosed.

In addition, Korean Patent Publication No. 10-2016-0029254 (hereinafter referred to as '254 Patent'), which is a prior art, disclosed yanggaeng containing blueberries, but did not disclose the composition of chewy and soft caramel, and did not disclose the composition of chewy and soft caramel. What it contained was not disclosed.

In the case of conventional caramels such as the '932 patent, the chewy texture of the caramel required a lot of force when chewing and caused problems such as getting caught between teeth, making it uncomfortable for young children and the elderly to eat.

In addition, in the case of yanggaeng products such as the '254 patent, the chewy texture is somewhat lacking, so their popularity as a favorite food is declining.

Korean Patent Publication No. 10-2022-0053932 (2022.05.02) Korean Patent Publication No. 10-2016-0029254 (2016.03.15)

The present invention is intended to solve the above problems and aims to provide a raspberry caramel with improved health functionality by containing raspberries while maintaining a chewy texture and an improved texture that is soft and does not stick to the teeth, and a method for producing the same. .

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The raspberry caramel according to an embodiment of the present invention to solve the above problem is 5 to 7 parts by weight of raspberries, 40 to 45 parts by weight of whipped cream, 1.5 to 2.5 parts by weight of agar, 11 to 14 parts by weight of sugar, and 30 to 33 parts by weight of starch syrup. It consists of wealth.

In one embodiment, the raspberry caramel may further include 5 to 7 parts by weight of raspberry puree.

In one embodiment, the raspberry caramel may further include 1.5 to 2.5 parts by weight of pistachios.

In one embodiment, the raspberry caramel may further include 0.1 to 0.2 parts by weight of salt.

In addition, a method for producing raspberry caramel according to an embodiment of the present invention includes the steps of (a) thawing frozen raspberries at room temperature for 5 to 10 minutes; (b) crushing the thawed raspberries for 1 to 3 seconds using a blender and extracting juice into a liquid form; (c) mixing the squeezed raspberries with fresh cream and agar; (d) mixing sugar and starch syrup and heating it; (e) adding the mixture of raspberries, whipped cream, and agar from step (c) to the heated mixture of sugar and starch syrup from step (d) and boiling it for 30 to 60 minutes; and (f) cooling the mixture simmered in step (e).

In one embodiment, step (c) may be a step of adding raspberry puree, whipped cream, and agar to the squeezed raspberries and mixing them.

In one embodiment, the raspberry caramel includes 5 to 7 parts by weight of the raspberries, 5 to 7 parts by weight of the raspberry puree, 40 to 45 parts by weight of the whipped cream, 1.5 to 2.5 parts by weight of the agar, 11 to 14 parts by weight of the sugar, and It may contain 30 to 33 parts by weight of starch syrup.

In one embodiment, the method for producing the raspberry caramel further includes the step of mixing salt and pistachios between the step (e) and the step (f), and the raspberry caramel is 5 to 7 parts by weight of the raspberry, 5 to 7 parts by weight of the raspberry puree, 40 to 45 parts by weight of the fresh cream, 1.5 to 2.5 parts by weight of the agar, 11 to 14 parts by weight of the sugar, 30 to 33 parts by weight of the starch syrup, 1.5 to 2.5 parts by weight of the pistachio, and the above It may contain 0.1 to 0.2 parts by weight of salt.

In one embodiment, step (f) includes: (f-1) making the mixture simmered in step (e) into caramel of a preset shape and cooling it at room temperature for 30 to 60 minutes; (f-2) cooling the caramel cooled in step (f-1) at a temperature of -20 to 30 degrees for 30 to 60 minutes; And (f-3) may include refrigerating the caramel cooled in step (f-2) at a temperature of 0 degrees to 5 degrees.

In one embodiment, step (f-1) may be cooling the caramel until it reaches a temperature of 40 to 50 degrees.

The raspberry caramel and its manufacturing method according to an embodiment of the present invention have the effect of providing raspberry caramel with improved health functionality by containing raspberries, which has an improved texture that is soft and does not stick to the teeth while maintaining a chewy texture. there is.

The effects according to the present invention are not limited to the contents exemplified above, and further various effects are included in the present specification.

1 is a schematic flowchart explaining a method for producing raspberry caramel according to an embodiment of the present invention.
Figure 2 is a diagram showing an actual raspberry caramel product manufactured by the method for producing raspberry caramel according to an embodiment of the present invention.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. The present embodiments are merely provided to ensure that the disclosure of the present invention is complete and to be understood by those skilled in the art. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

Hereinafter, raspberry caramel and its manufacturing method according to embodiments of the present invention will be described with reference to the drawings.

1 is a schematic flowchart explaining a method for producing raspberry caramel according to an embodiment of the present invention.

With reference to Figure 1, a method for producing raspberry caramel according to an embodiment of the present invention will be described as follows.

Thawing stage (S100)

The method for producing raspberry caramel according to an embodiment of the present invention includes thawing frozen raspberries at room temperature for 5 to 10 minutes (S100).

The raspberry (Robus crataeqifolius bunge) grown in Korea is different from the Western raspberry (Rohus idaeus L.), and its flavor and texture are also significantly different.

The texture of raspberry seeds is softer than that of raspberries, and the sour taste of raspberries is stronger.

Red raspberry (Rubus crataegifolius) is the fruit of a shrub belonging to the Rosaceae family. There are more than 400 species of plants of the same genus worldwide, and it is widely distributed in hilly and mountainous areas throughout China, Japan, and the Korean Peninsula.

The fiber content of raspberries is 5 times that of Rubus coreanus, a plant of the same genus, and 1.6 times that of vitamin C. In addition, raspberries are known to have antioxidant, antibacterial, anticancer, hyperglycemic, and antihyperlipidemic effects.

Wild strawberries, which are widely known as an excellent source of natural antioxidants, have weak flesh and low storage properties, making them more likely to spoil during harvest, transportation, and storage than other fresh fruits. Therefore, as a way to increase the usefulness of raspberries, they are used in the form of processed foods rather than fresh fruits. It is useful to transform and distribute it, and research on the optimal processing process is steadily progressing.

Accordingly, for raspberries, it is better to use quick-frozen raw raspberry ingredients as is, and as described later, it is better to use raw raspberries with the seeds removed or processed food in the form of puree.

By using quick-frozen raspberries rather than regular frozen raspberries, the raw materials can be distributed in a state that maintains quality all year round, and there is an advantage in increasing utilization in the production of caramel processed foods according to embodiments of the present invention.

As will be explained later, when adding raspberries together, the ratio of raspberries to raspberries is 1:1 for the best taste and texture.

In the thawing step, it is preferable to thaw the frozen raspberries at room temperature for about 5 to 10 minutes. If the thawing time is too short, it will be difficult to extract juice at the grinding stage, and if the thawing time is too long, the manufacturing time will be longer and the texture may be somewhat poor.

Juicing step (S200)

Next, the raspberries thawed for about 5 to 10 minutes in step S100 are crushed and squeezed for 1 to 3 seconds using a grinder such as a blender (S200).

If the grinding time exceeds 3 seconds, there is a problem that the texture of raspberry seeds, etc., deteriorates, so it is recommended to set the grinding time to 1 to 3 seconds, and most preferably between 1 to 2 seconds.

Dissolution step (S300)

Next, a step of dissolving the agar is performed by mixing the raspberry puree, fresh cream, and agar with the raspberry juiced in step S200 (S300).

At this time, hardness and flavor vary greatly depending on the agar content, and in this study, the agar content, along with the heating temperature, is the most important factor in the production of raspberry caramel.

As described later in Examples 1 to 3, in this study, raspberry caramel was prepared using 5 to 7 parts by weight of raspberries, 40 to 45 parts by weight of whipped cream, 1.5 to 2.5 parts by weight of agar, 11 to 14 parts by weight of sugar, and 30 to 33 parts by weight of starch syrup. , it was confirmed that it had a chewy and soft texture when it contained 5 to 7 parts by weight of raspberry puree, 1.5 to 2.5 parts by weight of pistachios, and 0.1 to 0.2 parts by weight of salt.

In other words, the texture of the raspberries was good when the agar was about 1.5 to 2.5 wt% relative to the total weight of the raspberry caramel, and more preferably, the optimal texture was confirmed when it was 1.8 to 1.9 wt%.

In this way, when dissolving agar by adding it to squeezed raspberries, raspberry puree, and fresh cream, the agar must be sufficiently dissolved, and it can be mixed using a cooking utensil such as a spatula.

Of course, it is also possible to mix using a mixing container that allows automatic mixing in addition to a spatula.

At this time, fresh cream at a lukewarm temperature of 20 to 25 degrees is more suitable for dissolving agar than fresh cream at a cold temperature stored in the refrigerator.

Therefore, when using refrigerated fresh cream, it is preferable to heat it to about 20 to 25 degrees using a microwave or a separate heater.

Mixed sugar heating step (S400)

Meanwhile, separately from the steps S100, S200, and S300, the step of heating the mixed sugar mixed with sugar and starch syrup is performed (S400).

Xylose sugar can be used as sugar, and it is recommended that the heating temperature be set to 100 degrees.

At this time, when heating, it is recommended to briefly heat the mixture of sugar and starch syrup over high heat. If heated for too long, care must be taken because caramelization will occur and it will become hard.

Heating time may vary depending on the heating device used, but in this study, heating for 1 to 2 minutes over high heat was effective.

Afforestation stage (S500)

When steps S300 and S400 are all performed, a mixture of raspberries, raspberry puree, whipped cream, and agar is added to the heated mixture of sugar and starch syrup and boiled while heating (S500).

At this time, since the bottom surface may burn if heated at a high temperature, a heating temperature of 100 degrees is appropriate, and the heating time is preferably between 30 and 60 minutes.

Heating in the stewing stage can be done until the temperature of the mixture reaches a temperature between 114 and 125 degrees.

Heating temperature is a factor that has the greatest influence on the caramelization of the mixture. If heated to a too low temperature, caramelization may not occur properly. If heated to a too high temperature, excessive caramelization causes hardness to increase, making it hard and difficult to chew. of caramel can be produced.

In this study, stewing stages were tested at various temperatures, and it was confirmed that the temperature that maintains softness while maintaining a chewy texture is 114 to 125 degrees, and more preferably, a temperature of 115 to 120 degrees is effective for optimal texture. It was confirmed that it was.

Addition step (S600)

When the temperature of the mixture reaches 114 to 125 degrees in step S500, heating is stopped and a flavor enhancing material that can enhance the flavor is added (S600).

At this time, flavor enhancing ingredients may include butter, nuts, salt, etc., and in the present invention, pistachios among nuts were added together with salt.

The addition step may include mixing the added flavor enhancing material so that it is evenly distributed.

Cooling stage (S700)

When the additive materials are added in step S600, a step of cooling the stewed mixture is performed (S700).

The cooling step (S700) is i) making the stewed mixture into a caramel of a preset shape and cooling it at room temperature for 30 to 60 minutes, ii) cooling the cooled caramel at a temperature of -20 to 30 degrees for 30 minutes to cooling for 60 minutes and iii) refrigerating the cooled caramel at a temperature of 0 to 5 degrees.

In this study, experiments were conducted on various cooling steps to maintain the texture of raspberries. After cooling at room temperature for 30 to 60 minutes as above, cooling was performed for 30 to 60 minutes at a temperature of -20 to 30 degrees Celsius, and then cooled to 0 degrees to 0 degrees Celsius. Storage at 5 degrees gave the best texture and was effective in maintaining freshness.

Packaging stage (S800)

After step S700, the refrigerated caramel is cut into small caramels of a certain size and shape, each caramel is first packaged with packaging paper such as OPP film, and then secondary packaging is performed with packaging paper such as roe and placed in a packaging box. Complete the final raspberry caramel product (S800).

The raspberry caramel of the present invention made by the above manufacturing method includes raspberries and has an improved texture that does not stick to the teeth when eaten while ensuring health functionality. Hereinafter, the effects of the raspberry caramel of the present invention will be described with reference to several production examples.

Example 1

The raspberry caramel of Example 1 was prepared with ingredients of raspberries, fresh cream, agar, sugar, and starch syrup, and was prepared by mixing 100 g of raspberries, 340 ml of fresh cream, 15 g of agar, 100 g of sugar, and 250 g of starch syrup.

Example 2

The raspberry caramel of Example 2 was prepared from ingredients of raspberries, raspberry puree, fresh cream, agar, sugar, and starch syrup, and was prepared by mixing 50 g of raspberries, 50 ml of raspberry puree, 340 ml of fresh cream, 15 g of agar, 100 g of sugar, and 250 g of starch syrup. It has been done.

Example 3

The raspberry caramel of Example 3 was prepared with the ingredients of raspberries, raspberry puree, fresh cream, agar, sugar, starch syrup, pistachios, and salt, including 50 g of raspberries, 50 ml of raspberry puree, 340 ml of fresh cream, 15 g of agar, 100 g of sugar, 250 g of starch syrup, and pistachio. It was manufactured by mixing 15g to 1g of salt.

Sensory evaluation

Sensory tests were conducted on the raspberry caramel of the present invention according to the above examples and the comparative example (general caramel available on the market). 100 testers with sensory testing capabilities (100 men in their teens to 60s, 100 people in their teens to 60s) were asked to sample the caramels of the examples and comparative examples, and their preferences were evaluated using a 5-point scale. The results were averaged and shown in Table 1 below. The evaluation criteria are as follows.

1. Very bad (very weak), 2. Bad (weak), 3. Average, 4. Good (strong), 5. Very good (very strong)

As shown in Table 1, the raspberry caramels according to the examples of the present invention were slightly lower than the comparative examples in terms of sweetness, but were very excellent in taste, aroma, color, and texture, so the overall preference was relatively high.

As the recent trend places importance on health, foods that are good for the body even though they are slightly less sweet are becoming more popular than those with unconditionally high sugar content, so the raspberry caramel according to the example was manufactured with a not very high sugar content.

Specifically, the case in which raspberries, raspberries, and agar were included in Example 2 was superior to the case in which raspberries and agar, etc. were included in Example 1, in terms of overall taste, aroma, color, sweetness, and texture, and in Example 3. The example in which pistachios and salt were additionally added to the above ingredients was the best in terms of overall taste, aroma, color, sweetness, and texture.

In particular, the raspberry caramel according to the examples was very excellent in terms of texture. It was chewier than the conventional yanggaeng product and less hard than the conventional caramel product, so it not only had good chewability but also prevented phenomena such as getting stuck in the teeth. There were very few of them, so people of all ages and genders could eat them easily and deliciously, so the overall preference was high.

The actual raspberry caramel product produced by the raspberry caramel production method of the present invention as described above can be seen in Figure 2.

As shown in Figure 2, the raspberry caramel of the present invention contains raspberries and raspberries, so it has a beautiful color, and pistachios are contained here and there on the outside, so it has a beautiful appearance and emphasizes health functionality.

A person skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (10)

Raspberry caramel containing 5 to 7 parts by weight of raspberries, 40 to 45 parts by weight of whipped cream, 1.5 to 2.5 parts by weight of agar, 11 to 14 parts by weight of sugar, and 30 to 33 parts by weight of starch syrup. According to paragraph 1,
Raspberry caramel characterized by further comprising 5 to 7 parts by weight of raspberry puree. According to paragraph 2,
Raspberry caramel characterized by further comprising 1.5 to 2.5 parts by weight of pistachios. According to paragraph 2,
Raspberry caramel, characterized in that it further contains 0.1 to 0.2 parts by weight of salt. (a) thawing frozen raspberries at room temperature for 5 to 10 minutes;
(b) crushing the thawed raspberries for 1 to 3 seconds using a blender and extracting juice into a liquid form;
(c) mixing the squeezed raspberries with fresh cream and agar;
(d) mixing sugar and starch syrup and heating it;
(e) adding the mixture of raspberries, whipped cream, and agar from step (c) to the heated mixture of sugar and starch syrup from step (d) and boiling it down for 30 to 60 minutes; and
(f) A method of producing raspberry caramel comprising the step of cooling the mixture simmered in step (e). According to clause 5,
The step (c) is a method of producing raspberry caramel, characterized in that the step of adding raspberry puree, fresh cream, and agar to the squeezed raspberries and mixing them. According to clause 6,
The raspberry caramel includes 5 to 7 parts by weight of the raspberries, 5 to 7 parts by weight of the raspberry puree, 40 to 45 parts by weight of the fresh cream, 1.5 to 2.5 parts by weight of the agar, 11 to 14 parts by weight of the sugar, and 30 to 33 parts by weight of the starch syrup. A method for producing raspberry caramel, characterized in that it comprises parts by weight. According to clause 6,
It further includes the step of mixing salt and pistachios between step (e) and step (f),
The raspberry caramel includes 5 to 7 parts by weight of the raspberries, 5 to 7 parts by weight of the raspberry puree, 40 to 45 parts by weight of the fresh cream, 1.5 to 2.5 parts by weight of the agar, 11 to 14 parts by weight of the sugar, and 30 to 33 parts by weight of the starch syrup. Parts by weight, 1.5 to 2.5 parts by weight of the pistachio and 0.1 to 0.2 parts by weight of the salt. According to clause 5,
In step (f),
(f-1) forming the mixture simmered in step (e) into caramel of a preset shape and cooling it at room temperature for 30 to 60 minutes;
(f-2) cooling the caramel cooled in step (f-1) at a temperature of -20 to 30 degrees for 30 to 60 minutes; and
(f-3) A method for producing raspberry caramel, comprising the step of refrigerating the caramel cooled in step (f-2) at a temperature of 0 degrees to 5 degrees. According to clause 9,
The step (f-1) is a method of producing raspberry caramel, characterized in that the caramel is cooled until the temperature reaches 40 to 50 degrees.