KR930007362A - Pumpkin sugar and its manufacturing method - Google Patents
Pumpkin sugar and its manufacturing method Download PDFInfo
- Publication number
- KR930007362A KR930007362A KR1019910019072A KR910019072A KR930007362A KR 930007362 A KR930007362 A KR 930007362A KR 1019910019072 A KR1019910019072 A KR 1019910019072A KR 910019072 A KR910019072 A KR 910019072A KR 930007362 A KR930007362 A KR 930007362A
- Authority
- KR
- South Korea
- Prior art keywords
- pumpkin
- sugar
- sugar solution
- seasoned
- glycerin
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 호박당과는 늙은 호박의 껍질을 제거하고 호박의 폭이 3~4㎝되게 윤절한 후, 호박이 부서지는 것을 최소화하고 당액의 침투를 일정하게 하여 조직감을 안정화시킬 수 있도록 호박을 3.2-3.5×2.3-2.5×0.8-1.0㎝ 크기의 큐빅모양으로 잘라서 1차당액의 성분조성 및 비율을 포도당 5-8%, 물엿 8-10%, 설탕3-5%, 솔비톨 0.1-0.3%, 글리세린 0.3-0.5% 및 능금산 0.07-1.0%의 배합비로 만든 15-18° Brix의 조미당액에 상기 호박을 1차로 가열침지하고 다시 포도당 11-15%, 물엿 15-19%, 설탕 7-9%, 솔비톨 0.3-0.5%, 글리세린 0.5-0.8%의 배합비로 하여 조제한 30-35° Brix의 조미당액에서 2차로 처리하여 당액이 호박조직에 서서히 침투하게 한 후 45℃이하에서 열풍건조하여 제품의 수분함량을 22-30%로 조절하여 제조한 것이다.In the present invention, after removing the pumpkin of the pumpkin and the old pumpkin and the width of the pumpkin is 3 ~ 4cm and the width of the pumpkin, to minimize the breakage of the pumpkin and to stabilize the texture of the pumpkin to ensure a constant penetration of the sugar 3.2 Cut the composition of the primary sugar solution into cubic shapes of -3.5 × 2.3-2.5 × 0.8-1.0㎝ size and measure the composition and ratio of glucose 5-8%, starch syrup 8-10%, sugar 3-5%, sorbitol 0.1-0.3%, Zucchini was first immersed in a 15-18 ° Brix seasoned sugar solution made of a compounding ratio of 0.3-0.5% glycerin and 0.07-1.0% nitric acid, and then again 11-15% glucose, 15-19% starch syrup and 7-9% sugar. , 2nd treatment with 30-35 ° Brix seasoned sugar solution prepared with sorbitol 0.3-0.5%, glycerin 0.5-0.8%, allowing sugar solution to slowly penetrate into pumpkin tissue, and then dry with hot air under 45 ℃. It is prepared by adjusting the content to 22-30%.
이에 의해 흡착성이 개선되어 제품의 조직감이 마치 젤리와 같이 말랑말랑하며 치아에 다라붙지 않으면서도 호박의 독특한 색상감을 살린 형태의 제품으로서 호박당과를 완성할 수 있었다.As a result, the adsorption was improved, so that the texture of the product was like a jelly, and the product could be completed as a product using the unique color of the pumpkin without sticking to the teeth.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019910019072A KR940008618B1 (en) | 1991-10-29 | 1991-10-29 | Method of making pumpkin confectionery |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019910019072A KR940008618B1 (en) | 1991-10-29 | 1991-10-29 | Method of making pumpkin confectionery |
Publications (2)
Publication Number | Publication Date |
---|---|
KR930007362A true KR930007362A (en) | 1993-05-20 |
KR940008618B1 KR940008618B1 (en) | 1994-09-24 |
Family
ID=19321935
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019910019072A KR940008618B1 (en) | 1991-10-29 | 1991-10-29 | Method of making pumpkin confectionery |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR940008618B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101383375B1 (en) * | 2012-06-19 | 2014-04-10 | 대한민국 | Manufacturing method for drying snack using pumpkin |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103222531B (en) * | 2013-04-19 | 2015-06-17 | 李友志 | Preserved pumpkin and preparation method thereof |
-
1991
- 1991-10-29 KR KR1019910019072A patent/KR940008618B1/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101383375B1 (en) * | 2012-06-19 | 2014-04-10 | 대한민국 | Manufacturing method for drying snack using pumpkin |
Also Published As
Publication number | Publication date |
---|---|
KR940008618B1 (en) | 1994-09-24 |
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Payment date: 20020918 Year of fee payment: 9 |
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