KR930007362A - Pumpkin sugar and its manufacturing method - Google Patents

Pumpkin sugar and its manufacturing method Download PDF

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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
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KR
South Korea
Prior art keywords
pumpkin
sugar
sugar solution
seasoned
glycerin
Prior art date
Application number
KR1019910019072A
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Korean (ko)
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KR940008618B1 (en
Inventor
박용곤
석호문
Original Assignee
박정윤
한국식품개발연구원
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Application filed by 박정윤, 한국식품개발연구원 filed Critical 박정윤
Priority to KR1019910019072A priority Critical patent/KR940008618B1/en
Publication of KR930007362A publication Critical patent/KR930007362A/en
Application granted granted Critical
Publication of KR940008618B1 publication Critical patent/KR940008618B1/en

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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

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  • 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

호박당과 및 그 제조방법Pumpkin sugar and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

늙은 호박의 껍질을 제거하고 호박의 폭이 3-4㎝되게 유절한 후, 3.5×2.5×0.8㎝크기로 세철한 호박을 포도당, 물엿, 설탕, 솔비톨, 글리세린, 능금산을 배합하여 만든 15-18° Brix의 조미당액에 1차로 가열침지하고, 다시 동일조성의 성분배합비를 달리하여 조제한 30-35° Brix의 조미당액에서 2차로 처리하여 당액이 호박조직에 서서히 침투하게 한 후 45℃이하에서 열풍건조하여 제품의 수분함량을 22-30%로 조절함을 특징으로 하는 호박당과의 제조방법.After removing the old pumpkin's skin and spreading the pumpkin to 3-4cm wide, 15-18 sized pumpkin made of glucose, syrup, sugar, sorbitol, glycerin, and neumoksan ° First heat-immersed in Brix seasoned sugar solution, and then treated with 2nd in 30-35 ° Brix seasoned sugar solution prepared by varying the composition ratio of the same composition to allow the sugar solution to slowly penetrate into the pumpkin tissue and then hot air below 45 ° C. Method for producing a pumpkin sugar characterized in that the drying to adjust the moisture content of the product to 22-30%. 제1항에 있어서, 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㎝로 정형화된 큐빅모양으로 절당하는 것을 특징으로 하는 호박당과의 제조방법.The method according to claim 1, wherein the pumpkin is cut into cubic shapes standardized to 3.2-3.5 × 2.3-2.5 × 0.8-1.0 cm to minimize the breakage of the pumpkin and to stabilize the texture by infiltration of the sugar solution. Method for producing with sugar. 제1항에 있어서, 조미당액 중 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%을 배합비로 함과 2차 당액의 포도당 11-15%, 물엿 15-19%, 설탕 7-9%, 솔비톨 0.3-0.5%, 글리세린 0.5-0.8%의 배합비로 함을 특징으로 하는 당액의 조미법.The composition and proportion of the primary sugar in the seasoned sugar solution is 5-8% glucose, starch syrup 8-10%, sugar 3-5%, sorbitol 0.1-0.3%, glycerin 0.3-0.5%, and uric acid 0.07 Sugar solution characterized in that the compounding ratio of -1.0% and 11-15% glucose of secondary sugar solution, 15-19% starch syrup, sugar 7-9%, sorbitol 0.3-0.5%, glycerin 0.5-0.8% Seasoning. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910019072A 1991-10-29 1991-10-29 Method of making pumpkin confectionery KR940008618B1 (en)

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

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KR1019910019072A KR940008618B1 (en) 1991-10-29 1991-10-29 Method of making pumpkin confectionery

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Cited By (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101383375B1 (en) * 2012-06-19 2014-04-10 대한민국 Manufacturing method for drying snack using pumpkin

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KR940008618B1 (en) 1994-09-24

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