Method for manufacturing donkey gelatin-containing sweeteners and donkey gelatin-containing sweeteners manufactured therefrom

Abstract

The present invention relates to a method for manufacturing donkey gelatin-containing Gangjeong and donkey gelatin-containing Gangjeong manufactured according to this method. The donkey gelatin-containing Gangjeong manufactured according to the present invention can provide a delicious gloss to the Gangjeong and a soft yet chewy texture on the inside and outside. Furthermore, the donkey gelatin-containing Gangjeong according to the present invention is expected to be used as a premium snack unique to Korea, which not only eliminates the off-flavor of nuts and improves gloss and texture but also prevents nutrient loss, thereby increasing palatability for not only the elderly with poor teeth but also children who dislike nuts.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing donkey gelatin-containing gangjeong and donkey gelatin-containing gangjeong manufactured according to the same. More specifically, it relates to a method for manufacturing donkey gelatin-containing gangjeong that has a crispy exterior and a chewy interior by containing donkey gelatin powder, and donkey gelatin-containing gangjeong manufactured according to the same. Background Technology

[0002] Gangjeong is a type of traditional Korean confectionery made from glutinous rice flour, used for ancestral rites, weddings, and New Year's feasts, and is also called Jeonbyeong because its shape resembles a silkworm cocoon.

[0003] Generally, gangjeong is made by kneading glutinous rice flour with alcohol, cutting it into various shapes, drying it, frying it in oil, applying corn syrup or jocheong to the surface, and coating it with toppings, or by mixing roasted sesame seeds, roasted beans, steamed and fried rice, etc., with thick corn syrup, and it has a chewy and crispy texture along with sweetness.

[0004] While this type of gangjeong has traditionally been used in ceremonial settings such as ancestral rites and banquets, its production gradually declined due to the introduction of Western confectionery following the Westernization of dietary habits. However, demand is now steadily increasing as it is consumed as a snack, dessert, or special treat following improved consumer perception of traditional foods. Furthermore, gangjeong made primarily from rice is gaining attention as part of efforts to promote rice consumption amidst rising rice production.

[0005] However, since conventional gangjeong is primarily made using rice or other grains alone or in combination, its nutritional content is very limited, making it difficult to promote the health of consumers. Furthermore, due to the lack of variety in types and flavors, it is preferred mainly by the elderly and is insufficient to satisfy the tastes of the younger generation or foreigners.

[0006] Furthermore, as various lifestyle diseases emerge as serious social issues alongside the increase in national income, the demand for high-protein, low-fat, high-fiber, and low-calorie health foods is surging. Consequently, conventional Gangjeong products, which are low-protein, high-calorie foods focused on sweetness using high concentrations of sugars, are failing to meet the preferences of health-conscious modern people.

[0007] In particular, consumers tend to avoid eating gangjeong, which is made primarily of rice and corn syrup carbohydrates, due to the perception that it is detrimental to dieting and contributes to adult diseases such as diabetes.

[0008] Accordingly, the inventors of the present invention require the development of a nut brittle that has a crispy exterior and a chewy interior while removing the fishy taste and off-flavor of nuts. The problem to be solved

[0009] The technical problem to be solved by the present invention is to provide a method for manufacturing Gangjeong that is soft on the outside and inside, while having a chewy texture on the inside, while removing the fishy taste and off-flavor of nuts.

[0010] Another technical problem to be solved by the present invention is to provide a Gangjeong manufactured according to the above manufacturing method. means of solving the problem

[0011] In order to solve the above-mentioned technical problem, the present invention provides a method for manufacturing a donkey gelatin-containing confectionery characterized by including the following steps:

[0012] (S1) Step of preparing by boiling donkey gelatin dissolved in sugars and cooking wine;

[0013] (S2) A step of mixing and stirring the sugars boiled in the above step (S1), nuts, and dried fruits;

[0014] (S3) Step of forming a layer of goji berries by spreading them in a mold;

[0015] (S4) A step of placing the nuts mixed in step (S2) on the goji berry layer formed in step (S3) and then shaping it; and

[0016] (S5) A step of cutting the formed piece of ginger from the above step (S4).

[0017] Preferably, the nuts are characterized by being one or more selected from the group consisting of peanuts, walnuts, pumpkin seeds, sunflower seeds, almonds, Brazil nuts, pistachios, cashews, and black sesame seeds.

[0018] Preferably, the dried fruit is characterized by being one or more selected from the group consisting of dates, grapes, blueberries, raspberries, figs, and cranberries.

[0019] Preferably, the donkey gelatin powder is used in an amount of 1 to 5 parts by weight per 100 parts by weight of the total nuts and dried fruit.

[0020] Preferably, the goji berries are used in an amount of 5 to 10 parts by weight per 100 parts by weight of the total nuts and dried fruit.

[0021] In order to solve the other technical problems mentioned above, the present invention provides a donkey gelatin-containing confectionery prepared according to the above manufacturing method. Effects of the invention

[0023] As such, the Gangjeong containing donkey gelatin produced according to the present invention can impart a delicious gloss to the Gangjeong and a soft yet chewy texture to the inside and outside. Furthermore, the Gangjeong containing donkey gelatin according to the present invention is expected to be used as a premium snack unique to Korea, which not only eliminates the off-flavor of nuts and improves gloss and texture but also prevents nutrient loss, thereby increasing palatability for the elderly with poor teeth as well as children who dislike nuts. Brief explanation of the drawing

[0024] The following drawings attached to this specification illustrate preferred embodiments of the present invention and serve to further enhance understanding of the technical concept of the present invention together with the aforementioned description; therefore, the present invention should not be interpreted as being limited only to the matters described in such drawings. Figure 1 shows the manufacturing process of a donkey gelatin-containing candy according to the present invention. Specific details for implementing the invention

[0025] The present invention will be described in more detail below.

[0026] The present invention provides a method for manufacturing a donkey gelatin-containing confectionery characterized by including the following steps:

[0027] (S1) Step of preparing donkey gelatin powder dissolved in sugars and cooking wine by boiling;

[0028] (S2) A step of mixing and stirring the mixture boiled in step (S1) with nuts and dried fruit;

[0029] (S3) Step of forming a layer of goji berries by spreading them in a mold;

[0030] (S4) A step of placing the mixture stirred in step (S2) on the goji berry layer formed in step (S3) and then molding it; and

[0031] (S5) A step of cutting the formed piece of ginger from the above step (S4).

[0032] Gangjeong containing donkey gelatin prepared according to the present invention can provide a delicious gloss to the Gangjeong and a soft yet chewy texture on the inside and outside.

[0033] The above sugars may include one or more of starch syrup, sugar, oligosaccharide, rice syrup, and honey, and serve to shape and solidify the Gangjeong into the desired form. However, if sugar is used alone, it is obvious that the sugar can be dissolved in a small amount of water.

[0034] According to one embodiment of the present invention, donkey gelatin dissolved in the sugars and cooking wine can be prepared by boiling for 30 minutes.

[0035] In the present invention, one or more of the following nuts may be used: peanuts, walnuts, pumpkin seeds, sunflower seeds, almonds, Brazil nuts, pistachios, cashews, and black sesame seeds. These nuts provide a savory flavor and a crispy texture to the gangjeong. At this time, it is obvious that the nuts are used after removing their shells, and if necessary, if they are too large, they may be crushed before use.

[0036] One or more of the following may be used as the dried fruit: dates, raisins, dried blueberries, dried raspberries, dried figs, and dried cranberries. These dried fruits are rich in various vitamins, calcium, etc., and have excellent nutritional value. At this time, it is sufficient for the dried fruit to have a moisture content of about 8 to 30%, and strictly speaking, it also includes fruits in a semi-dried state.

[0037] In the present invention, it is more preferable to use a mixture of nuts and dried fruits as auxiliary materials when considering nutrition, texture, taste, etc.

[0038] According to one embodiment of the present invention, the donkey gelatin powder is used in an amount of 1 to 5 parts by weight per 100 parts by weight of the total nuts and dried fruit.

[0039] According to one embodiment of the present invention, the goji berries are used in an amount of 5 to 10 parts by weight per 100 parts by weight of the total nuts and dried fruit.

[0040] According to one embodiment of the present invention, the molding is characterized by being performed for 24 hours or more.

[0041] Meanwhile, the present invention provides a donkey gelatin-containing confectionery prepared according to the above manufacturing method.

[0042] As such, the Gangjeong containing donkey gelatin produced according to the present invention can impart a delicious gloss and a texture that is crispy on the outside yet chewy on the inside. Furthermore, the Gangjeong containing donkey gelatin according to the present invention is expected to be used as a premium snack unique to Korea, which not only eliminates the off-flavor of nuts and improves gloss and texture but also prevents nutrient loss, thereby increasing palatability for not only the elderly with poor teeth but also children who dislike nuts.

[0043] Hereinafter, the present invention will be described in detail with reference to examples and the like to aid in understanding the invention. However, the embodiments according to the present invention may be modified in various different forms, and the scope of the present invention should not be interpreted as being limited to the following embodiments. The embodiments of the present invention are provided to more completely explain the invention to those with average knowledge in the art.

[0044] <Example 1> Preparation of Donkey Gelatin-Containing Gangjeong

[0045] A donkey gelatin-containing Gangjeong was prepared with the composition shown in Table 1 below. Specifically, rice syrup was boiled together with donkey gelatin powder dissolved in cooking wine, and then the boiled mixture was mixed with nuts and dried fruit and stirred.

[0046] Next, goji berries were laid in a mold to form a layer of goji berries, then the mixed ingredients were placed on top, molded, and then cut to produce gangjeong.

[0047]

[0048] <Comparative Example 1>

[0049] Regular Gangjeong was prepared without adding donkey gelatin powder.

[0050] <Test Example 1> Measurement of the hardness of Gangjeong

[0051] The hardness of the donkey gelatin-containing candy prepared in Example 1 above was measured.

[0052] Specifically, the hardness of the donkey gelatin-containing Gangjeong was measured using a texture analyzer with a 35.0 mm cylinder at a measurement speed of 1.0 mm / sec under the condition that 70% of the sample was compressed. Each sample was measured 10 times, and the average value was calculated and shown in Table 2 below.

[0053] Example 1 Comparative Example 1 Hardness (kg) 5.45 2.34

[0054] As shown in Table 2 above, the hardness measurement results confirmed that the donkey gelatin-containing Gangjeong prepared in Example 1 had a crispy yet chewy texture compared to the Gangjeong of Comparative Example 1.

[0055] <Test Example 2> Sensory Evaluation

[0056] To observe the sensory characteristics of the donkey gelatin-containing candy according to the present invention, a sensory evaluation was conducted on the donkey gelatin-containing candy prepared in Example 1. The results are shown in Table 3 below.

[0057] Sensory evaluations regarding taste, aroma, soft texture, chewy texture, appearance, and overall preference were conducted three times with 20 sensory evaluation panelists.

[0058] A 5-point comparison scale was used as the test method, with 5 points assigned to "very good," 4 points to "good," 3 points to "average," 2 points to "bad," and 1 point to "very bad." The final scores were summed to calculate the arithmetic mean.

[0059] Example 1 Comparative Example 1 taste 4.9 3.2 incense 4.9 3.8 soft texture 4.9 2.8 Chewy texture inside 4.9 2.6 appearance 4.9 3.9 Overall preference 4.9 3.4

[0060] As shown in Table 3 above, the donkey gelatin-containing Gangjeong prepared in Example 1 received significantly superior evaluations in taste, aroma, soft texture, chewy inner texture, appearance, and overall preference compared to the Gangjeong of Comparative Example 1.

[0061] <Test Example 3> Evaluation of Shelf Life

[0062] After storing the donkey gelatin-containing Gangjeong according to the present invention at 1°C for 4 weeks, the soft texture and chewy texture of the inside were evaluated using the same method as in Test Example 2 above and are shown in Table 4 below.

[0063] Storage period soft texture Chewy texture inside Example 1 Two weeks later 4.8 4.8 4 weeks later 4.7 4.5 Comparative Example 1 Two weeks later 1.8 1.8 4 weeks later 1.0 1.0

[0064] As shown in Table 4 above, it was confirmed that the donkey gelatin-containing Gangjeong according to the present invention maintained a soft texture and a chewy texture for up to 4 weeks.

[0065] Specific parts of the present invention have been described in detail above. It is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the invention. Accordingly, the actual scope of the invention is defined by the appended claims and their equivalents.

Claims

Claim 1 A method for manufacturing a donkey gelatin-containing Gangjeong characterized by including the following steps: (S1) a step of boiling and preparing donkey gelatin powder dissolved in sugars and cooking wine; (S2) a step of mixing and stirring the mixture boiled in step (S1) with nuts and dried fruit; (S3) a step of forming a layer of goji berries by spreading them in a Gangjeong mold; (S4) a step of placing the mixture stirred in step (S2) on the layer of goji berries formed in step (S3) and then molding it; and (S5) a step of cutting the Gangjeong molded in step (S4). Claim 2 A method for manufacturing a donkey gelatin-containing Gangjeong according to claim 1, characterized in that the nuts are one or more selected from the group consisting of peanuts, walnuts, pumpkin seeds, sunflower seeds, almonds, Brazil nuts, pistachios, cashews, and black sesame seeds. Claim 3 A method for manufacturing a donkey gelatin-containing confectionery according to claim 1, characterized in that the dried fruit is one or more selected from the group consisting of jujubes, grapes, blueberries, raspberries, figs, and cranberries. Claim 4 A method for manufacturing a donkey gelatin-containing Gangjeong according to claim 1, characterized in that the donkey gelatin powder is used in an amount of 1 to 5 parts by weight per 100 parts by weight of the total nuts and dried fruit. Claim 5 A method for manufacturing a donkey gelatin-containing confectionery according to claim 1, characterized in that the goji berries are used in an amount of 5 to 10 parts by weight per 100 parts by weight of the total nuts and dried fruits. Claim 6 Donkey gelatin-containing confectionery manufactured according to a manufacturing method according to any one of claims 1 to 5.

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