KR970032420A - How to Make Garlic Candy - Google Patents

How to Make Garlic Candy Download PDF

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Publication number
KR970032420A
KR970032420A KR1019950072338A KR19950072338A KR970032420A KR 970032420 A KR970032420 A KR 970032420A KR 1019950072338 A KR1019950072338 A KR 1019950072338A KR 19950072338 A KR19950072338 A KR 19950072338A KR 970032420 A KR970032420 A KR 970032420A
Authority
KR
South Korea
Prior art keywords
garlic
candy
added
liquid
concentrate
Prior art date
Application number
KR1019950072338A
Other languages
Korean (ko)
Inventor
심희섭
Original Assignee
심희섭
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 심희섭 filed Critical 심희섭
Priority to KR1019950072338A priority Critical patent/KR970032420A/en
Publication of KR970032420A publication Critical patent/KR970032420A/en

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Abstract

본 발명은 마늘을 주원료로한 순식물성 캔디를 만들어 건강식품으로 사용되는 마늘을 보다 손쉽게 섭취할 수 있도록 한 것이다. 즉, 마늘성분에 미량의 한약액을 넣어 액화시킨 다음 맥아효소로 당화시키고 이를 농축시킨 마늘 농축액에 이온엿과 설탕을 첨가하여 액상농축시키고 이를 140℃에서 진공농축시켜 수분을 제거시킨 다음 그 진공농축액을 냉각하여 성형시킨 마늘캔디의 제조방법이다.The present invention is to make it easier to ingest the garlic used as a health food by making a pure vegetable candy based on garlic. In other words, a trace amount of herbal medicine was added to garlic to liquefy it, and then it was glycosylated with malt enzyme, and concentrated to garlic concentrate. Ion syrup and sugar were added to the liquid, and the liquid was concentrated in vacuo at 140 ° C to remove moisture. It is a manufacturing method of garlic candy formed by cooling.

Description

마늘캔디의 제조방법How to Make Garlic Candy

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

Claims (1)

마늘성분에 미량의 한약액을 넣어 액화시킨 다음 맥아효소로 당화시키고 이를 농축시킨 마늘농축액에 이온엿과 설탕을 첨가하여 액상농축시키고 이를 140℃에서 진공농축시켜 수분을 제거시킨 다음 그 진공농축액을 냉각하여 성형시킨 마늘캔디의 제조방법.A trace amount of Chinese herbal liquid is added to garlic to liquefy it, and then it is glycosylated with malt enzyme, and the concentrated garlic concentrate is added with ionic starch and sugar to concentrate the liquid, which is then concentrated under vacuum at 140 ℃ to remove moisture, and then the vacuum concentrate is cooled. Method of manufacturing garlic candy molded by. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950072338A 1995-12-22 1995-12-22 How to Make Garlic Candy KR970032420A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950072338A KR970032420A (en) 1995-12-22 1995-12-22 How to Make Garlic Candy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950072338A KR970032420A (en) 1995-12-22 1995-12-22 How to Make Garlic Candy

Publications (1)

Publication Number Publication Date
KR970032420A true KR970032420A (en) 1997-07-22

Family

ID=66640864

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950072338A KR970032420A (en) 1995-12-22 1995-12-22 How to Make Garlic Candy

Country Status (1)

Country Link
KR (1) KR970032420A (en)

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E902 Notification of reason for refusal
E601 Decision to refuse application