KR20200086761A - Energy bars made in sweet jelly of red beans that include Amino and manufacturing method thereof - Google Patents
Energy bars made in sweet jelly of red beans that include Amino and manufacturing method thereof Download PDFInfo
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- KR20200086761A KR20200086761A KR1020190002497A KR20190002497A KR20200086761A KR 20200086761 A KR20200086761 A KR 20200086761A KR 1020190002497 A KR1020190002497 A KR 1020190002497A KR 20190002497 A KR20190002497 A KR 20190002497A KR 20200086761 A KR20200086761 A KR 20200086761A
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- cinnamon
- red bean
- amino
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
Description
본 발명은 아미노 양갱 에너지바 및 이의 제조방법에 관한 것이다.The present invention relates to an amino yokan energy bar and a method for manufacturing the same.
대한민국 등록특허 제1687824호(등록일자: 2016.12.13., 발명의 명칭: 흰찰쌀보리를 이용한 에너지바의 제조방법)는 (a) 흰찰쌀보리를 습열처리하여 흰찰쌀보리 전분을 부분호화하는 단계; (b) 상기 부분호화된 흰찰쌀보리를 팽화하여 팽화 흰찰쌀보리를 제조하는 단계; (c) 상기 팽화 흰찰쌀보리를 분쇄하여 입자의 크기가 08 내지 3 mm인 팽화 흰찰쌀보리 플레이크를 제조하는 단계; (d) 상기 부분호화된 흰찰쌀보리를 분쇄하여 입자의 크기가 10 내지 200 ㎛인 흰찰쌀보리가루를 제조하는 단계; (e) 상기 팽화 흰찰쌀보리 플레이크 30-60 중량%; 상기 흰찰쌀보리가루 5-30 중량%; 및 당류 30 내지 60 중량%로 혼합하여 반죽물을 제조하는 단계; 및 (f) 상기 반죽물을 바 형태로 성형하는 단계;를 포함하는 흰찰쌀보리 에너지바의 제조방법이 개시되어 있다.Republic of Korea Registered Patent No. 1687824 (Registration date: 2016.12.13., Name of the invention: a method for manufacturing an energy bar using white rice barley) (a) the step of partially moistening the white rice barley starch by moist heat treatment; (b) swelling the partially-encoded white rice barley to produce a puffed white rice barley; (c) pulverizing the puffed white rice barley to produce puffed white rice barley flakes having a particle size of 08 to 3 mm; (d) crushing the partially-encoded white rice barley to produce white rice barley flour having a particle size of 10 to 200 μm; (e) 30-60% by weight of the puffed white rice barley flakes; 5-30% by weight of the white rice barley powder; And 30 to 60% by weight of saccharides to prepare a dough; And (f) forming the dough into a bar shape. A method of manufacturing a white rice barley energy bar is disclosed.
이러한 종래 기술은, 흰찰쌀보리를 팽화시킨 후 균일한 입자 크기를 가지도록 플레이크 제조한 뒤 당을 첨가하여 당 함량이 낮아진 에너지바를 제조할 수 있으며, 흰찰쌀보리가루의 첨가를 통해 낮아진 물성을 개선하고, 팽화 전 흰찰쌀보리의 부분호화 공정을 통해 식감 및 기호도가 향상된 에너지바를 제조할 수 있음은 물론, 칼로리가 낮아 휴대와 식이가 편리하여 바쁜 현대인의 식사대용 및 간식으로 이용이 가능한 반면, 잇빨에 음식 찌꺼기가 끼어 보기에 좋지 않으며 특히 단순히 열량만을 보충하는 단점이 있었다.This prior art, after swelling the white glutinous barley, can produce flakes to have a uniform particle size, and then add sugar to produce an energy bar with a lower sugar content, improve the lowered properties through the addition of white glutinous barley flour, It is possible to manufacture an energy bar with improved texture and palatability through the partial swelling process of white glutinous barley before puffing, and it can be used as a meal and snack for busy modern people due to its low calories and convenient portability and diet. It is not good to try and especially has the disadvantage of simply supplementing calories.
또한, 대한민국 등록특허 제1897941호(등록일자: 2018.9.5., 발명의 명칭: 김말랭이 에너지바 제조방법)는 해바라기씨, 호박씨, 캐슈넛, 아몬드분태, 검정깨, 아몬드, 현미튀밥 및 오트밀을 각각 볶은 후 혼합하여 1차 혼합물을 제조하는 제 1단계; 감말랭이를 제조하는 제 2단계; 감시럽을 제조하는 제 3단계; 상기 1차 혼합물에 상기 감시럽을 혼합하여 2차 혼합물을 제조하는 제 4단계; 상기 2차 혼합물에 감말랭이를 혼합하여 3차 혼합물을 제조하고, 상기 3차 혼합물을 가열하며 볶아 뭉치는 제 5단계; 상기 뭉친 3차 혼합물을 성형판을 이용하여 성형하는 제 6단계; 상기 성형한 3차 혼합물을 굳히는 제 7단계;를 포함하되, 상기 제 3단계에서 감시럽의 제조는, 감즙을 제조하는 3-1단계; 감소스를 제조하는 3-2단계; 상기 감소스와 설탕, 물엿, 물, 생강, 소금, 간장, 계피가루를 혼합한 후 10 내지 15분간 가열한 다음 여과하는 3-3단계;를 포함하고, 상기 감즙은 홍시를 분쇄한 후 여과하여 제조한 것이며, 상기 감소스는 세척한 감꼭지, 감껍질과 상기 감즙을 혼합한 후 80 내지 100℃에서 10 내지 12시간 가열하여 제조한 것을 특징으로 하는 감말랭이 에너지바 제조방법이 개시되어 있다.In addition, the Republic of Korea Patent No. 1897941 (Registration Date: 2018.9.5., Name of the invention: the method of manufacturing the dried bar energy) sunflower seeds, pumpkin seeds, cashew nuts, almond flour, black sesame seeds, almonds, brown rice tempura and oatmeal, respectively A first step of preparing a primary mixture by mixing after roasting; A second step of manufacturing a persimmon; A third step of manufacturing a watchdog; A fourth step of mixing the supernatant with the primary mixture to prepare a secondary mixture; A fifth step of preparing a tertiary mixture by mixing persimmon with the secondary mixture, and heating the tertiary mixture and frying; A sixth step of molding the agglomerated tertiary mixture using a molding plate; A seventh step of hardening the molded tertiary mixture; Including, in the third step, the preparation of the supernatant, the step 3-1 of preparing persimmon juice; Step 3-2 to prepare a reduction; After the mixture of the reduced sugar and sugar, starch syrup, water, ginger, salt, soy sauce, cinnamon powder, heated for 10 to 15 minutes, followed by filtering 3-3 steps; and the persimmon juice is prepared by pulverizing and filtering hongsi In one embodiment, the reduction is disclosed by mixing the washed nipple, persimmon peel and the persimmon, and heating it at 80 to 100° C. for 10 to 12 hours to produce a dried horse bar energy bar.
이러한 종래 기술은, 감말랭이와 감시럽을 이용하여 에너지바 전체에 감의 맛과 향을 높여 고품질의 에너지바를 제조할 수 있는 효과가 있다고 주장하는 반면, 치아 사이에 에너지바 부스러기가 끼어 보기에 좋지 않으며 특히 단순히 열량만을 보충하는 단점이 있었다.While this prior art claims that it has the effect of producing high-quality energy bars by increasing the taste and aroma of persimmon throughout the energy bars by using persimmons and scrubs, it is good to see the energy bar debris between the teeth. There was a disadvantage in particular that simply replenished calories.
상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 입자가 치밀하고 식감이 양호하며 근육 생성, 근력 개선, 피로 회복 등에 효과가 있는 아미노산 혼합제가 보충된 아미노 양갱 에너지바 및 이의 제조방법을 제공하는 데 있다.The object of the present invention, created to solve the above problems, is to provide an amino yolk energy bar supplemented with an amino acid mixture that is dense in particle size, has good texture, and is effective in muscle formation, muscle strength improvement, and fatigue recovery. To have.
이러한 본 발명의 목적은, (a) 정제수 100 중량부에 대하여, 설탕 40 ~ 45 중량부, 올리고당 8 ~ 11 중량부, 한천 1.5 ~ 3.2 중량부를 혼합한 후 87 ~ 95℃에서 30 ~ 40분간 가열하여 양갱 베이스를 제조하는 단계와; (b) 상기 양갱 베이스 100 중량부에 대하여, 팥앙금 150 ~ 170 중량부, 천일염 0.5 ~ 3 중량부를 혼합한 후 95 ~ 105℃에서 1 ~ 2시간 가열하는 단계와; (c) 상기 양갱 베이스 100 중량부에 대하여, 아미노산 혼합제제 5 ~ 15 중량부를 더 첨가하여 성형하는 단계로 이루어진 아미노 양갱 에너지바의 제조방법에 의해 달성될 수 있다.The object of the present invention, (a) with respect to 100 parts by weight of purified water, 40 to 45 parts by weight of sugar, 8 to 11 parts by weight of oligosaccharides, 1.5 to 3.2 parts by weight of agar, and then heated at 87 to 95°C for 30 to 40 minutes The step of manufacturing the base of the yolk; (B) a step of heating for 1 to 2 hours at 95 to 105° C. after mixing 150 to 170 parts by weight of red bean paste and 0.5 to 3 parts by weight of sea salt with respect to 100 parts by weight of the yolk base; (c) With respect to 100 parts by weight of the cinnamon base, it may be achieved by a method for producing an amino cinnamon energy bar consisting of molding by adding 5 to 15 parts by weight of an amino acid mixture preparation.
바람직하게는, 본 발명의 상기 (a)단계는 양갱 베이스는 정제수 100 중량부에 대하여, 향신료 첨가물 0.1 ~ 3 중량부를 더 첨가하여 제조되고, 상기 향신물 첨가물은 계피가루 및 연잎가루이고, 상기 (b)단계는 양갱 베이스 100 중량부에 대하여, 도라지농축액 0.1 ~ 0.3 중량부, 당귀농축액 0.1 ~ 0.3 중량부, 홍삼농축액 0.1 ~ 0.3 중량부 및 산양삼농축액 0.1 ~ 0.2 중량부를 더 첨가하여 가열되고, 상기 (c)단계는 양갱 베이스 100 중량부에 대하여, 타우린 1 ~ 5 중량부를 더 첨가하여 성형되는 것을 특징으로 한다.Preferably, in the step (a) of the present invention, the cinnamon base is prepared by adding 0.1 to 3 parts by weight of a spice additive with respect to 100 parts by weight of purified water, and the spice additive is cinnamon powder and lotus leaf powder, and the ( Step b) is heated by adding 0.1 to 0.3 parts by weight of bellflower concentrate, 0.1 to 0.3 parts by weight of Angelica concentrate, 0.1 to 0.3 parts by weight of red ginseng concentrate, and 0.1 to 0.2 parts by weight of goat's ginseng concentrate, based on 100 parts by weight of the cinnamon base, Step (c) is characterized in that it is molded by adding 1 to 5 parts by weight of taurine with respect to 100 parts by weight of the cinnamon base.
바람직하게는, 본 발명의 상기 (a)단계에 의해 제조된 양갱 베이스는, (a)-1 정제수 100 중량부에 대하여, 무말랭이 발효물 3 ~ 5 중량부, 콜라겐 0.2 ~ 0.5 중량부 및 캐러웨이 0.1 ~ 0.2 중량부를 더 혼합한 후 30 ~ 50분간 교반하는 단계를 더 포함하여 제조되고, 상기 (a)-1 단계의 무말랭이 발효물은, 세절된 무말랭이 100 중량부에 대하여, 파인애플 30 ~ 50 중량부 및 홍삼분말 1.0 ~ 1.5 중량부를 혼합한 후 25 ~ 28℃에서 60 ~ 75일간 발효한 다음 여과하고, 세척 건조하여 제조되고, 상기 (b)단계의 팥앙금은, (가) 팥을 세척한 후 10 ~ 15시간 불린 다음 2 ~ 3시간 증숙하는 단계와; (나) 증숙된 팥을 파쇄한 후 95 ~ 110℃에서 4 ~ 6시간 가열하여 초벌 팥앙금을 제조하는 단계와; (다) 상기 초벌 팥앙금 100 중량부에 대하여, 세절된 건고구마 5 ~ 7 중량부 및 세절된 건호박 1 ~ 2 중량부를 더 첨가한 105 ~ 107℃에서 1 ~ 2시간 가열하는 단계로 제조되는 것을 특징으로 한다.Preferably, the yolk base prepared by the step (a) of the present invention, (a)-1 with respect to 100 parts by weight of purified water, 3 to 5 parts by weight of dried radish fermentation, 0.2 to 0.5 parts by weight of collagen and caraway The mixture is further prepared by further mixing 0.1 to 0.2 parts by weight and then stirring for 30 to 50 minutes, and the dried product of the dried radish of step (a)-1, 30 to 50 weight of pineapple with respect to 100 parts by weight of the cut dried radish After mixing 1.0 and 1.5 parts by weight of red and red ginseng powder, fermented at 25 to 28°C for 60 to 75 days, filtered, washed and dried, and the red bean sediment in step (b) is (a) after washing the red beans Soaking for 10-15 hours and then steaming for 2-3 hours; (B) crushing the steamed red beans, and then heating at 95 to 110° C. for 4 to 6 hours to prepare crude red bean paste; (C) prepared by heating for 1 to 2 hours at 105 to 107° C., further adding 5 to 7 parts by weight of shredded sweet potato and 1 to 2 parts by weight of shredded dried pumpkin, with respect to 100 parts by weight of the crude red bean paste. It is characterized by.
바람직하게는, 본 발명의 상기 (c)단계에 송화가루 0.1 ~ 0.3 중량부를 더 첨가하는 단계를 더 포함하고, 상기 (c)단계 이후에 성형된 양갱 표면에 양갱 베이스 100 중량부에 대하여, 아세로라 분말 0.1 ~ 0.3 중량부 및 비파 잎분말 0.01 ~ 0.1 중량부를 도포한 후 포장하는 (d)단계를 더 포함하는 것을 특징으로 한다.Preferably, the step (c) of the present invention further comprises the step of adding 0.1 to 0.3 parts by weight of calendula powder, and with respect to 100 parts by weight of the cinnamon base on the crust surface formed after the step (c), acerola It characterized in that it further comprises the step (d) of packaging after applying 0.1 to 0.3 parts by weight of powder and 0.01 to 0.1 parts by weight of loquat leaf powder.
또한, 본 발명은 위 방법들 중 어느 한 방법에 의해 제조된 &에 의해 달성될 수 있다.Further, the present invention can be achieved by & manufactured by any one of the above methods.
이상과 같은 본 발명은 입자가 치밀하고 식감이 좋은 양갱 제형으로 제조되어 물이나 우유없이도 남녀노소 섭취가 쉽고 치아 사이에 이물질이 끼지 않음은 물론, 운동전후 간단한 섭취만으로도 근력 개선, 피로 회복 및 운동수행 능력을 개선하는 에너지바를 대량 생산할 수 있는 효과가 있다.As described above, the present invention is made of a cinnamon formulation with fine particles and a good texture, so that it is easy to consume men and women of all ages without water or milk, and foreign substances are not stuck between teeth, and muscle strength is improved, fatigue recovery, and exercise can be performed simply before and after exercise. It has the effect of being able to mass-produce energy bars that improve abilities.
이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, it will be described with reference to embodiments of the present invention.
1. 양갱 베이스 제조하기1. Manufacturing the yolk base
본 실시예의 양갱 베이스는 다음과 같이 제조된다.The yolk base of this embodiment is prepared as follows.
(가) 정제수 100 중량부에 대하여, 설탕 40 ~ 45 중량부, 올리고당 8 ~ 11 중량부, 한천 1.5 ~ 3.2 중량부 및 향신료 첨가물 0.1 ~ 3 중량부를 혼합한 후 87 ~ 95℃에서 30 ~ 40분간 가열한다(A) For 100 parts by weight of purified water, mix 40 to 45 parts by weight of sugar, 8 to 11 parts by weight of oligosaccharides, 1.5 to 3.2 parts by weight of agar, and 0.1 to 3 parts by weight of spice additive, and then 30 to 40 minutes at 87 to 95℃ To heat
여기서, 향신료 첨가물은 계피가루와 연잎가루이다. 계피가루는 향신료이고, 연잎가루는 주성분이 플라보노이드로써 체내 지방축적 억제와 체내 지방 분해효소를 촉진시켜 비만을 예방하도록 제공된 것이다.Here, the spices additives are cinnamon powder and lotus leaf powder. Cinnamon powder is a spice, and lotus leaf powder is a flavonoid whose main ingredient is to prevent fat accumulation by inhibiting fat accumulation in the body and promoting lipolytic enzymes in the body.
(나) 정제수 100 중량부에 대하여, 무말랭이 발효물 3 ~ 5 중량부, 콜라겐 0.2 ~ 0.5 중량부 및 캐러웨이 0.1 ~ 0.2 중량부를 더 혼합한 후 30 ~ 50분간 교반한다.(B) With respect to 100 parts by weight of purified water, 3 to 5 parts by weight of dried fermented product, 0.2 to 0.5 parts by weight of collagen, and 0.1 to 0.2 parts by weight of caraway are further mixed and stirred for 30 to 50 minutes.
본 실시예의 세절된 무말랭이 발효물은 부드러운 양갱에 식감(texture)을 개선하기 위하여 제공된 것으로 다음의 제조 공정으로 만들어진다.The shredded dried radish fermentation product of this embodiment is provided to improve the texture of soft yolk and is made by the following manufacturing process.
먼저, 세절된 무말랭이를 직접 사용하지 않고 발효하는 이유는 세절된 무말랭이는 너무 단단하고 질겨 식감이 좋지 않기 때문이며, 이와는 달리 발효된 무말랭이는 식감이 부드러울 뿐만아니라 소화를 촉진할 수 있기 때문이다.First, the reason for fermentation without using the shredded radish directly is because the shredded radish is too hard and has a poor texture, whereas the fermented radish has a soft texture and can promote digestion.
(a) 무말랭이를 세척한 다음 증숙한 후 2 ~ 3㎜ 크기로 세절한다.(a) After washing the dried radish, steam it, and then cut it into 2~3㎜ size.
(b) 세절된 무말랭이 100 중량부에 대하여, 파인애플 30 ~ 50 중량부 및 홍삼분말 1.0 ~ 1.5 중량부를 혼합한 후 25 ~ 28℃에서 60 ~ 75일간 발효한 다음 여과한다. 여기서, 파인애플은 생과일을 세절한 것으로 당분 이외에 단백질분해 효소인 브로멜린을 다량 함유하고 있어 소화를 조력하기 위하여 제공된 것이다. 또한, 홍삼분말은 강력한 항산화제로써 제공된 것이다.(b) With respect to 100 parts by weight of shredded dried radish, 30-50 parts by weight of pineapple and 1.0-1.5 parts by weight of red ginseng powder are mixed, fermented at 25-28°C for 60-75 days, and then filtered. Here, the pineapple is broken into fresh fruits and contains a large amount of bromelain, a proteolytic enzyme, in addition to sugar, to provide digestion. In addition, red ginseng powder is provided as a powerful antioxidant.
(c) 여과된 무말랭이는 세척한 후 건조하여 최종 제조된다.(c) The filtered dried radish is finally prepared by washing and drying.
여기서, 무말랭이는 세척하지 않고 건조하여 사용할 수도 있으나 당 함량이 높아 당조절이 필요한 당뇨환자 또는 다이어트하는 사람들에게는 유익하지 않기 때문이다.Here, the dried radish can be used without being washed, but because it has a high sugar content, it is not beneficial for diabetics or dieters who need sugar control.
본 실시예의 캐러웨이는 유럽과 서아시아가 원산지이며 미나리과에 속하는 두해살이풀로써, 소화촉진을 위하여 제공된 것이다.The caraway of this embodiment is a biennial plant originating from Europe and West Asia and belonging to the Apiaceae family, which is provided for promoting digestion.
2. 팥앙금 제조하기2. Preparing red bean paste
(가) 팥을 세척한 후 10 ~ 15시간 불린 다음 2 ~ 3시간 증숙한다.(A) After washing the red beans, soak for 10 to 15 hours, and then steam for 2-3 hours.
(나) 증숙된 팥을 파쇄한 후 95 ~ 110℃에서 4 ~ 6시간 가열하여 초벌 팥앙금을 제조한다.(B) After crushing the steamed red beans, heat the beans at 95 to 110°C for 4 to 6 hours to prepare crude red bean paste.
(다) 팥앙금 100 중량부에 대하여, 세절된 건고구마 5 ~ 7 중량부 및 세절된 건호박 1 ~ 2 중량부를 더 첨가한 105 ~ 107℃에서 1 ~ 2시간 가열하여 팥앙금을 제조한다.(C) For 100 parts by weight of red bean paste, 5 to 7 parts by weight of shredded sweet potato and 1 to 2 parts by weight of shredded dried pumpkin are further added and heated at 105 to 107°C for 1 to 2 hours to prepare red bean sediment.
여기서, 초벌 팥앙금은 단감을 약하고 식감이 좋지 않기 때문에 본 실시예에서는 세절된 건고구마 및 세절된 건호박을 추가한 것이고, 세절된 건고구마 및 세절된 건호박은 3 ~ 5㎜인 것을 사용한다.Here, since the crude red bean paste has a weak persimmon and a poor texture, in this embodiment, shredded dried sweet potatoes and shredded dried pumpkin are added, and shredded dried sweet potatoes and shredded dried pumpkin are 3 to 5 mm.
3. 양갱 제조하기3. Manufacturing Yanggang
(가) 양갱 베이스 100 중량부에 대하여, 팥앙금 150 ~ 170 중량부, 천일염 0.5 ~ 3 중량부를 혼합한 후 95 ~ 105℃에서 1 ~ 2시간 가열한다.(A) After mixing 150 to 170 parts by weight of red bean paste and 0.5 to 3 parts by weight of sun salt with respect to 100 parts by weight of cinnamon base, heat it for 1 to 2 hours at 95 to 105°C.
여기서, 본 실시예는 향미제로서 양갱 베이스 100 중량부에 대하여, 도라지농축액 0.1 ~ 0.3 중량부, 당귀농축액 0.1 ~ 0.3 중량부, 홍삼농축액 0.1 ~ 0.3 중량부 및 산양삼농축액 0.1 ~ 0.2 중량부를 더 첨가할 수 있다.Here, in this embodiment, as a flavoring agent, 0.1 to 0.3 parts by weight of bellflower concentrate, 0.1 to 0.3 parts by weight of Angelica concentrate, 0.1 to 0.3 parts by weight of red ginseng concentrate, and 0.1 to 0.2 parts by weight of goat's ginseng concentrate are further added to 100 parts by weight of cinnamon base. can do.
(나) 양갱 베이스 100 중량부에 대하여, 아미노산 혼합제제 5 ~ 15 중량부 및 타우린 1 ~ 5 중량부를 혼합한 다음 성형한 후 포장하여 아미노 양갱을 제조한다.(B) With respect to 100 parts by weight of the cinnamon base, 5 to 15 parts by weight of the amino acid mixing agent and 1 to 5 parts by weight of taurine are mixed, molded, and packaged to prepare amino cinnamon.
여기서, 아미노산 혼합제제는 글리신, 알라닌, 발린, 류신, 이소류신, 트레오닌, 세린, 시스테인, 메티오닌, 아스파르트산, 아스파라긴, 글루탐산, 글루타민, 리신, 아르기닌, 히스티딘, 페닐알라닌, 티로신, 트립토판 및 프롤린이며 2개 이상 혼합되어 있다.Here, the amino acid mixture is glycine, alanine, valine, leucine, isoleucine, threonine, serine, cysteine, methionine, aspartic acid, asparagine, glutamic acid, glutamine, lysine, arginine, histidine, phenylalanine, tyrosine, tryptophan, and proline. Mixed.
또한, 본 실시예의 양갱은 양갱 베이스 100 중량부에 대하여, 송화가루 0.1 ~ 0.3 중량부를 더 포함할 수 있다. 여기서, 송화가루는 아미노산은 물론, 비타민이 풍부하여 혈액순환 개선, 면역력 강화 및 염증개선에 효능이 있기 때문에 과격한 운동을 즐기는 사람들에게 보다 효과적이다.In addition, the yolk of the present embodiment may further include 0.1 to 0.3 parts by weight of pine pollen with respect to 100 parts by weight of the yolk base. Here, Songhwa powder is rich in vitamins, as well as amino acids, so it is effective in improving blood circulation, strengthening immunity and improving inflammation, so it is more effective for those who enjoy intense exercise.
또한, 본 실시예의 양갱은 바 형상으로 성형된 표면에 양갱 베이스 100 중량부에 대하여, 아세로라 분말 0.1 ~ 0.3 중량부 및 비파 잎분말 0.01 ~ 0.1 중량부를 도포하여 포장할 수 있다. 여기서, 아세로라 분말은 비타민 C를 보강한 것이고, 비파 잎분말은 피로회복 및 식용증진을 위하여 제공된 것이다.In addition, the yolk of the present embodiment can be packaged by applying 0.1 to 0.3 parts by weight of acerola powder and 0.01 to 0.1 parts by weight of loquat leaf powder to 100 parts by weight of the cinnamon base on the surface formed into a bar shape. Here, acerola powder is supplemented with vitamin C, and loquat leaf powder is provided for fatigue recovery and food improvement.
이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.The present invention as described above has been described limited to one embodiment, but is not limited thereto, and the embodiments modified based on the technical spirit of the present invention are all within the scope of the present invention.
Claims (5)
(b) 상기 양갱 베이스 100 중량부에 대하여, 팥앙금 150 ~ 170 중량부, 천일염 0.5 ~ 3 중량부를 혼합한 후 95 ~ 105℃에서 1 ~ 2시간 가열하는 단계와;
(c) 상기 양갱 베이스 100 중량부에 대하여, 아미노산 혼합제제 5 ~ 15 중량부를 더 첨가하여 성형하는 단계로 이루어진 아미노 양갱 에너지바의 제조방법.
(a) preparing 100% by weight of purified water, 40 to 45 parts by weight of sugar, 8 to 11 parts by weight of oligosaccharide, 1.5 to 3.2 parts by weight of agar, and heating at 87 to 95°C for 30 to 40 minutes to prepare a cinnamon base Wow;
(b) mixing 150 to 170 parts by weight of red bean paste and 0.5 to 3 parts by weight of sun salt after 100 parts by weight of the cinnamon base, followed by heating at 95 to 105°C for 1 to 2 hours;
(c) A method for producing an amino cinnamon energy bar, comprising adding and molding 5 to 15 parts by weight of an amino acid mixture agent based on 100 parts by weight of the cinnamon base.
상기 (a)단계는 양갱 베이스는 정제수 100 중량부에 대하여, 향신료 첨가물 0.1 ~ 3 중량부를 더 첨가하여 제조되고,
상기 향신물 첨가물은 계피가루 및 연잎가루이고,
상기 (b)단계는 양갱 베이스 100 중량부에 대하여, 도라지농축액 0.1 ~ 0.3 중량부, 당귀농축액 0.1 ~ 0.3 중량부, 홍삼농축액 0.1 ~ 0.3 중량부 및 산양삼농축액 0.1 ~ 0.2 중량부를 더 첨가하여 가열되고,
상기 (c)단계는 양갱 베이스 100 중량부에 대하여, 타우린 1 ~ 5 중량부를 더 첨가하여 성형되는 것을 특징으로 하는 아미노 양갱 에너지바의 제조방법.
According to claim 1,
In step (a), the cinnamon base is prepared by adding 0.1 to 3 parts by weight of a spice additive with respect to 100 parts by weight of purified water,
The spices additive is cinnamon powder and lotus leaf powder,
The step (b) is heated by adding 0.1 to 0.3 parts by weight of bellflower concentrate, 0.1 to 0.3 parts by weight of Angelica concentrate, 0.1 to 0.3 parts by weight of red ginseng concentrate, and 0.1 to 0.2 parts by weight of goat's ginseng concentrate, based on 100 parts by weight of the cinnamon base. ,
The (c) step is a method of manufacturing an amino cinnamon energy bar, characterized in that it is molded by adding 1 to 5 parts by weight of taurine with respect to 100 parts by weight of the cinnamon base.
상기 (a)단계에 의해 제조된 양갱 베이스는,
(a)-1 정제수 100 중량부에 대하여, 무말랭이 발효물 3 ~ 5 중량부, 콜라겐 0.2 ~ 0.5 중량부 및 캐러웨이 0.1 ~ 0.2 중량부를 더 혼합한 후 30 ~ 50분간 교반하는 단계를 더 포함하여 제조되고,
상기 (a)-1 단계의 무말랭이 발효물은,
세절된 무말랭이 100 중량부에 대하여, 파인애플 30 ~ 50 중량부 및 홍삼분말 1.0 ~ 1.5 중량부를 혼합한 후 25 ~ 28℃에서 60 ~ 75일간 발효한 다음 여과하고, 세척 건조하여 제조되고,
상기 (b)단계의 팥앙금은,
(가) 팥을 세척한 후 10 ~ 15시간 불린 다음 2 ~ 3시간 증숙하는 단계와;
(나) 증숙된 팥을 파쇄한 후 95 ~ 110℃에서 4 ~ 6시간 가열하여 초벌 팥앙금을 제조하는 단계와;
(다) 상기 초벌 팥앙금 100 중량부에 대하여, 세절된 건고구마 5 ~ 7 중량부 및 세절된 건호박 1 ~ 2 중량부를 더 첨가한 105 ~ 107℃에서 1 ~ 2시간 가열하는 단계로 제조되는 것을 특징으로 하는 아미노 양갱 에너지바의 제조방법.
According to claim 1,
The cinnamon base prepared by the step (a),
(a)-1 further comprising the steps of further mixing 3 to 5 parts by weight of dried fermented water, 0.2 to 0.5 parts by weight of collagen, and 0.1 to 0.2 parts by weight of caraway after 100 parts by weight of purified water, and then stirring for 30 to 50 minutes. Being manufactured,
In the step (a)-1, the dried radish fermented product,
Prepared by mixing 30 to 50 parts by weight of pineapple and 1.0 to 1.5 parts by weight of red ginseng powder, fermenting at 25 to 28° C. for 60 to 75 days, filtering, washing and drying with respect to 100 parts by weight of the dried radish,
The red bean paste in step (b) is,
(A) After washing the red beans, soak for 10 to 15 hours, and then steam for 2-3 hours;
(B) crushing the steamed red beans and heating at 95 to 110° C. for 4 to 6 hours to prepare a coarse red bean paste;
(C) prepared by heating for 1 to 2 hours at 105 to 107° C., further adding 5 to 7 parts by weight of shredded sweet potato and 1 to 2 parts by weight of shredded dried pumpkin, with respect to 100 parts by weight of the crude red bean paste. A method for producing an amino yokan energy bar, which is characterized in that.
상기 (c)단계에 송화가루 0.1 ~ 0.3 중량부를 더 첨가하는 단계를 더 포함하고,
상기 (c)단계 이후에 성형된 양갱 표면에 양갱 베이스 100 중량부에 대하여, 아세로라 분말 0.1 ~ 0.3 중량부 및 비파 잎분말 0.01 ~ 0.1 중량부를 도포한 후 포장하는 (d)단계를 더 포함하는 것을 특징으로 하는 아미노 양갱 에너지바의 제조방법.
According to claim 1,
The step (c) further comprises the step of adding 0.1 to 0.3 parts by weight of pine pollen,
The step (c) further comprising (d) the step of packaging after applying the 0.1 to 0.3 parts by weight of the acerola powder and 0.01 to 0.1 parts by weight of the loquat powder with respect to 100 parts by weight of the cinnamon base on the surface of the shaped clove after step (c). A method for producing an amino yokan energy bar, which is characterized in that.
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