KR20200130898A - Manufacturing method of strawberry candy and strawberry candy thereof - Google Patents
Manufacturing method of strawberry candy and strawberry candy thereof Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
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Abstract
Description
본 발명은 딸기 탕후루 제조방법 및 그 딸기 탕후루에 관한 것으로서, 보다 상세하게는 딸기의 저장성을 높임과 아울러 어린이들이 특히 좋아하는 사탕 섭취 시 딸기에 함유되어 있는 영양분을 공급하도록 딸기의 표면에 설탕시럽을 묻힌다음 굳혀 먹도록 한 딸기 탕후루 제조방법 및 그 딸기 탕후루에 관한 것이다.The present invention relates to a method for producing strawberry tanfuru and to the strawberry tanfuru, and more particularly, to increase the storage properties of strawberries and to supply nutrients contained in strawberries when children eat candy that children particularly like. It relates to a method for preparing strawberry tanfuru, which is made to be eaten with syrup and then hardened, and the strawberry tanfuru.
일반적으로 딸기는 즙이 많고 비타민이 풍부하여 봄철 우리나라의 대표적인 과일로 사랑받고 있으며 최근에는 비닐 하우스에서 계절에 관계없이 재배 및 출하되고 있으나, 즙이 많은 관계로 그리고 딸기의 표면에 미생물이 많이 존재함으로 인하여 저장성이 낮고 선도유지가 어렵다는 치명적인 문제점이 있었다.In general, strawberries are succulent and rich in vitamins, so they are loved as a representative fruit in Korea in spring. Recently, they are cultivated and shipped in plastic houses regardless of the season, but due to their succulent properties and because of the presence of many microorganisms on the surface of strawberries. Due to this, there is a fatal problem that storage is low and it is difficult to maintain freshness.
더욱이, 대체로 5g 이하의 딸기는 상품성이 떨어져 판매할 수 없는 상태로 되기 때문에, 수확 후 버려지거나 방치되어 환경오염을 초래하게 되며, 통상적인 크기라 하더라도 딸기의 저장성이 매우 낮기 때문에 수요예측이 안되는 경우에는 많은 과잉 생산된 딸기가 그냥 버려지는 경우가 흔히 있었다.Moreover, since strawberries weighing less than 5g are generally discarded or neglected after harvesting, as they become unsellable due to their poor marketability, demand forecasting is not possible because the storage capacity of strawberries is very low, even with normal sizes. There were many cases where many overproduced strawberries were simply thrown away.
한편, 통상의 어린이들은 과일보다는 당류제품을 많이 섭취하므로 인하여 치아를 손상시킬 뿐만이 아니라 영양의 불균형으로 인하여 비만 등을 유발하게되며, 이는 다른 질병의 원인이 되기도 한다.On the other hand, since ordinary children consume more sugar products than fruits, they not only damage teeth, but also cause obesity due to an imbalance in nutrition, which may cause other diseases.
이에 본 발명은 딸기의 저장성을 높임과 아울러 어린이들이 특히 좋아하는 사탕 섭취 시 딸기에 함유되어 있는 영양분을 공급하기 위한 딸기 탕후루 제조방법을 제시하고자 한다.Accordingly, the present invention aims to provide a method for producing strawberry tanfuru in order to increase the storage properties of strawberries and to supply nutrients contained in strawberries when children eat candy that children particularly like.
이에 본 발명은 상기한 문제점을 일소하기 위해 창안한 것으로서, 딸기의 저장성을 높임과 아울러 어린이들이 특히 좋아하는 사탕 섭취 시 딸기에 함유되어 있는 영양분을 공급하도록 딸기의 표면에 설탕시럽을 묻힌다음 굳혀 먹도록 한 딸기 탕후루 제조방법 및 그 딸기 탕후루에 주안점을 두고 그 기술적 과제로서 완성한 것이다.Accordingly, the present invention was invented to eliminate the above-described problems, and to increase the storage properties of strawberries and to supply nutrients contained in strawberries when children eat candies that children particularly like, sugar syrup is applied to the surface of strawberries and then hardened to eat them. It was completed as a technical task by focusing on the strawberry tanfuru manufacturing method and the strawberry tanfuru that had been described.
위 기술적 과제를 달성하기 위한 본 발명은, 딸기 탕후루 제조방법을 구현함에 있어서, 다수의 신선한 딸기를 준비한 다음, 과즙이 나오지 않도록 딸기꼭지를 손으로 제거하는 단계(S1); 상기 준비된 딸기를 정제수에 넣은 후, 상기 정제수 내에 베이킹소다를 넣고 깨끗이 씻은 다음, 펼쳐진 키친타올에 올려 놓고 15∼17분 동안 상온건조시키면서 물기를 제거하는 단계(S2); 냄비를 준비하고, 상기 냄비에 설탕 100중량부와, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓인 다음, 연속해서 350∼430℃에서 9∼10분 동안 3차 끓여 시럽을 준비하는 단계(S3); 상기 시럽이 준비되면 가스불을 85∼110℃로 설정한 다음 2∼3분 동안 시럽을 안정시킨 후, 상기 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르는 단계(S4); 상기 시럽이 발려진 딸기를 종이호일 위에 올려 놓고 10∼12분 동안 상온건조시키는 단계(S5);를 포함하여 이루어짐을 특징으로 하는 딸기 탕후루 제조방법을 제공한다.The present invention for achieving the above technical problem, in implementing the strawberry tanfuru manufacturing method, preparing a plurality of fresh strawberries, and then removing the strawberry by hand so that the juice does not come out (S1); Putting the prepared strawberries in purified water, adding baking soda in the purified water, washing them thoroughly, placing them on an unfolded kitchen towel and drying them at room temperature for 15 to 17 minutes to remove moisture (S2); Prepare a pot, put 100 parts by weight of sugar, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and put the gas fire temperature 850 to Preparing syrup by first boiling at 1300°C for 9-10 minutes, followed by 2nd boiling at 650∼720°C for 9-10 minutes, followed by 3rd boiling at 350∼430°C for 9-10 minutes. (S3); When the syrup is prepared, setting the gas fire to 85 to 110°C, stabilizing the syrup for 2 to 3 minutes, adding strawberries to the syrup, and applying it to the surface 3 to 4 times while turning (S4); It provides a method for producing a strawberry tanfuru, comprising: placing the syrup-applied strawberry on a paper foil and drying it at room temperature for 10 to 12 minutes (S5).
이때, 상기 S3단계에서 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 바나나 12∼15중량부와, 치즈 8∼11중량부를 포함시키도록 구성함을 특징으로 한다.At this time, in the step S3, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, and 0.8 to 1.2 parts by weight of isomalt were put in the gas fire temperature for 9 to 10 minutes at 850 to 1300°C. After the first boil, 12 to 15 parts by weight of bananas based on 100 parts by weight of sugar and 8 to 11 parts by weight of cheese are included at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes continuously It features.
또한, 상기 S3단계에서 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 딸기 12∼15중량부와, 우유 8∼11중량부를 포함시키도록 구성함을 특징으로 한다.In addition, in the step S3, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, and 0.8 to 1.2 parts by weight of isomalt were put in the gas fire temperature for 9 to 10 minutes at 850 to 1300°C. After the first boil, 12 to 15 parts by weight of strawberries based on 100 parts by weight of sugar and 8 to 11 parts by weight of milk are included at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes. It features.
또한, 상기 S3단계의 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓인 후, 파프리카 건더기는 제거하도록 구성함을 특징으로 한다.In addition, at the beginning of the second boiling process in step S3, after boiling, including 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar, the paprika ingredients are removed.
그리고, 상기 S4단계에서 딸기를 꼬치막대에 동일한 방향으로 3∼4개 꽂은 다음, 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록 구성함을 특징으로 한다.In the step S4, 3-4 strawberries are inserted in the same direction on the skewer rod, and then the strawberries are put in syrup and rotated while applying 3-4 times on the surface.
또 다른 본 발명은, 다수의 신선한 딸기를 준비한 다음, 과즙이 나오지 않도록 딸기꼭지를 손으로 제거하고, 상기 준비된 딸기를 정제수에 넣은 후, 상기 정제수 내에 베이킹소다를 넣고 깨끗이 씻은 다음, 펼쳐진 키친타올에 올려 놓고 15∼17분 동안 상온건조시키면서 물기를 제거하며, 냄비를 준비하고, 상기 냄비에 설탕 100중량부와, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓인 다음, 연속해서 350∼430℃에서 9∼10분 동안 3차 끓여 시럽을 준비하고, 상기 시럽이 준비되면 가스불을 85∼110℃로 설정한 다음 2∼3분 후, 상기 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르며, 상기 시럽이 발려진 딸기를 종이호일 위에 올려 놓고 10∼12분 동안 상온건조시켜 구성되는 것을 특징으로 하는 딸기 탕후루를 제공한다.In another aspect of the present invention, after preparing a number of fresh strawberries, removing the strawberry teats by hand so that juice does not come out, putting the prepared strawberries in purified water, putting baking soda in the purified water, washing them thoroughly, and then putting them on an unfolded kitchen towel. Place it on it and dry it at room temperature for 15 to 17 minutes to remove water, prepare a pot, 100 parts by weight of sugar in the pot, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, and 73 to 78 parts by weight of water Part, 0.8 to 1.2 parts by weight of isomalt and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, followed by a second boil at 650 to 720°C for 9 to 10 minutes, and then successively 350 to 430 Boil for 9 to 10 minutes at ℃ 3 to prepare syrup. When the syrup is prepared, set the gas fire to 85 to 110°C. After 2 to 3 minutes, put strawberries in the syrup and rotate on the surface while turning 3 to 4 It provides a strawberry tanfuru, characterized in that it is applied twice, and the syrup-applied strawberries are put on paper foil and dried at room temperature for 10 to 12 minutes.
이때, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 바나나 12∼15중량부와, 치즈 8∼11중량부를 포함시키도록 구성하는 것을 특징으로 한다.At this time, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C. , It is characterized in that it comprises 12 to 15 parts by weight of bananas and 8 to 11 parts by weight of cheese based on 100 parts by weight of sugar at the start of the second boiling process for 9 to 10 minutes at 650 to 720°C continuously. .
또한, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 딸기 12∼15중량부와, 우유 8∼11중량부를 포함시키도록 구성하는 것을 특징으로 한다.In addition, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, and 0.8 to 1.2 parts by weight of isomalt were added and boiled for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C. , It is characterized in that it comprises 12 to 15 parts by weight of strawberries and 8 to 11 parts by weight of milk based on 100 parts by weight of sugar at the start of the second boiling process for 9 to 10 minutes at 650 to 720°C continuously. .
또한, 상기 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓인 후, 파프리카 건더기는 제거하도록 구성하는 것을 특징으로 한다.In addition, at the start of the second boiling process, after boiling, including 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar, the paprika ingredients are removed.
그리고, 상기 딸기를 꼬치막대에 동일한 방향으로 3∼4개 꽂은 다음, 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록 구성하는 것을 특징으로 한다.And, it is characterized in that the configuration is configured to put 3 to 4 strawberries on the skewer rod in the same direction, and then apply the strawberries to the surface 3 to 4 times while putting the strawberries in syrup and turning.
상기한 본 발명에 의하면 딸기의 저장성을 높임과 아울러 어린이들이 특히 좋아하는 사탕 섭취 시 딸기에 함유되어 있는 영양분을 공급할 수 있는 등의 효과가 있다.According to the present invention as described above, there is an effect such as increasing the storage properties of strawberries and being able to supply nutrients contained in strawberries when eating candies that children particularly like.
도 1은 본 발명에 의한 딸기 탕후루 제조방법의 공정순서 예시도1 is an exemplary diagram of a process sequence of a method for producing strawberry tanfuru according to the present invention
이하 본 발명의 실시를 위한 구체적인 내용을 첨부한 도면을 참조하여 더욱 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings, specific details for the implementation of the present invention will be described in more detail.
본 발명은 딸기의 저장성을 높임과 아울러 어린이들이 특히 좋아하는 사탕 섭취 시 딸기에 함유되어 있는 영양분을 공급하도록 딸기의 표면에 설탕시럽을 묻힌다음 굳혀 먹도록 한 딸기 탕후루 제조방법 및 그 딸기 탕후루에 관한 것으로서 도 1을 참고하여 보면 후술되는 S1∼S5단계를 포함하여 이루어진다.The present invention improves the storage properties of strawberries and provides the nutrients contained in strawberries when children eat the candy they particularly like, so that the surface of strawberries is covered with sugar syrup and then hardened to eat strawberry tanfuru and the strawberry tanfuru Referring to FIG. 1, it includes steps S1 to S5 to be described later.
탕후루는 생과일에 설탕을 묻혀 굳힌 과일사탕으로, 본 발명에서는 과일 중에서 비타민C가 상당히 풍부하게 함유되어 있음과 아울러 저장성이 떨어지는 딸기로 탕후루를 제조토록 하였다.Tangfuru is a fruit candy made with sugar soaked in raw fruit, and in the present invention, Tangfuru was made from strawberries that contain a considerable amount of vitamin C in the fruit and have poor storage properties.
본 발명의 딸기 탕후루를 제조하기 위해 먼저, 다수의 신선한 딸기를 준비한다. 그런 다음 딸기꼭지를 제거해야 하는데, 이때 칼로 베어내면 딸기즙이 나오게 되고, 과즙이 나오게 되면 딸기의 표면에서 시럽의 경화가 완벽하게 이루어지지 않게 되므로, 과즙이 나오지 않도록 딸기꼭지를 손으로 제거하도록 함이 바람직하다.(S1단계)In order to prepare the strawberry tanfuru of the present invention, first, a plurality of fresh strawberries are prepared. Then, remove the strawberry teat. At this time, the strawberry juice will come out when you cut it with a knife, and if the fruit juice comes out, the syrup will not harden completely on the surface of the strawberry. Therefore, remove the strawberry teat by hand to prevent the juice from coming out. This is preferable. (S1 step)
그런 다음, 상기 준비된 딸기를 정제수에 넣은 후, 상기 정제수 내에 베이킹소다를 넣고 깨끗이 씻은 다음, 펼쳐진 키친타올에 올려 놓고 15∼17분 동안 상온건조시키면서 물기를 제거한다.(S2단계)Then, the prepared strawberries are added to purified water, baking soda is added to the purified water, washed, placed on an unfolded kitchen towel, and dried at room temperature for 15 to 17 minutes to remove moisture (step S2).
이때, 딸기의 표면에 물기가 제거되지 않고 남아 있게 되면 즉, 표면에 수분이 많을 경우 설탕으로 제조되는 시럽이 과일에 달라붙지 않게 된다.At this time, if moisture remains on the surface of the strawberry, that is, if there is a lot of moisture on the surface, the syrup made of sugar does not stick to the fruit.
위와 같이 딸기를 준비하고, 다음으로 딸기의 표면에 묻힐 시럽을 준비한다.Prepare the strawberry as above, and then prepare the syrup to be applied to the surface of the strawberry.
이의 상세한 준비과정으로서 냄비를 준비하고, 상기 냄비에 설탕 100중량부와, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 끓이도록 한다.(S3단계)As a detailed preparation process thereof, a pot was prepared, and 100 parts by weight of sugar, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, and 0.8 to 1.2 parts by weight of isomalt were put in the pot. Let it boil. (S3 step)
이때, 시럽의 제조과정에서 설탕, 물엿, 물, 아이소말트를 냄비에 넣은 다음 좌우로 흔들어서 냄비의 바닥면에 평평하게 위치되도록 하는 것이 바람직하며, 시럽의 제조과정에 있어 불온도 조절이 중요한데, 본 발명에서는 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓인 다음, 연속해서 350∼430℃에서 9∼10분 동안 3차 끓여 시럽을 준비하도록 한다.At this time, it is desirable to put sugar, starch syrup, water, and isomalt in a pot in the syrup manufacturing process, then shake it left and right so that it is placed flat on the bottom of the pot, and heat control is important in the syrup manufacturing process. In the present invention, first boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, followed by a second boil at 650 to 720°C for 9 to 10 minutes, and then at 350 to 430°C for 9 to 10 minutes. Bring the tea and prepare the syrup.
이때, 약 30분 가량의 시럽 가열과정에서 냄비에 든 시럽을 젓게 되면 설탕 결정이 생겨 딸기 표면에 코팅하기가 곤란하게 되므로 절대 젓지 않도록 해야 하며, 설탕과 함께 물엿을 넣지 않으면 잘 굳지 않기 때문에 반드시 포함되어야 한다.At this time, if you stir the syrup in the pot during the syrup heating process for about 30 minutes, sugar crystals will form, making it difficult to coat the strawberry surface, so be sure not to stir it. If you do not add starch syrup with sugar, it will not harden. Should be.
그리고, 상기 아이소말트(Isomalt)는 설탕과 같은 물리적 성질이 필요한 곳에 주로 사용되는 당알코올의 형태인 설탕 치환체로서, 식품에 감미료, 증량제, 고결방지제, 피막제 등의 다양한 용도로 사용되고, 당알코올의 성질인 내열성, 내산성, 내알칼리성, 난발효성 등을 가지고 있으며 충치예방 효과도 뛰어나다. 또한 혈당치와 인슐린을 상승시키지 않으며, 체내 열량 이용률은 설탕의 1/2이며, 특히 가열에 의한 갈변반응을 일으키지 않는다. 또한, 녹는점은 145~150℃로서 설탕의 녹는점인 182℃보다 낮고, 160℃까지 가열하여도 거의 분해되지 않으며, 다른 당류보다 열안정성이 우수하고, 식품 가공 조건하에서 산과 알칼리에 안정하다.And, Isomalt is a sugar substitute, which is a form of sugar alcohol, which is mainly used in places where physical properties such as sugar are required, and is used for various purposes such as sweeteners, extenders, anti-caking agents, coating agents, etc., properties of sugar alcohols. It has phosphorus heat resistance, acid resistance, alkali resistance, hardly fermentation, etc. It also has excellent caries prevention effect. In addition, it does not raise blood sugar levels and insulin, and the body's calorie utilization rate is 1/2 of that of sugar, and does not cause browning reactions by heating in particular. In addition, the melting point is 145 to 150°C, which is lower than the melting point of sugar, 182°C, hardly decomposes even when heated to 160°C, has better thermal stability than other sugars, and is stable to acids and alkalis under food processing conditions.
이러한 아이소말트(Isomalt)를 설탕과 물엿을 주재료로 한 시럽에 첨가함으로써 위와 같은 효능을 더 가지게 되고, 더욱 안정적인 시럽의 성질을 가지게 된다. 특히 가열에 의한 갈변반응이 없어, 딸기 표면에 시럽을 묻혀도 색상의 변화를 초래하지 않게 된다. 시럽은 투명하게 제조되어 딸기의 표면에 묻히더라도 딸기의 색상이 외부에서 그대로 표출되도록 하여야 한다.When Isomalt is added to a syrup containing sugar and starch syrup as the main ingredients, it has the above-described efficacy and has more stable syrup properties. In particular, there is no browning reaction due to heating, so even if syrup is applied to the strawberry surface, color change does not occur. The syrup is made transparent so that the color of the strawberry is expressed from the outside even if it is applied to the surface of the strawberry.
상기 시럽이 준비되면 가스불을 85∼110℃로 설정한 다음 2∼3분 후, 즉 시럽을 안정화시킨 다음, 상기 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록 한다.(S4단계)When the syrup is prepared, the gas fire is set to 85 to 110°C, and after 2 to 3 minutes, i.e., after stabilizing the syrup, add strawberries to the syrup and apply it to the surface 3 to 4 times while turning (step S4). )
이때, 상기 S4단계에서 딸기를 낱개로 준비하거나, 또는 딸기를 꼬치막대에 동일한 방향으로 3∼4개 꽂은 다음, 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록, 즉 코팅되도록 구성할 수 있다. 또한, 상기 시럽에 딸기를 넣고 돌리는 방법 외에 숟가락 등으로 시럽을 떠서 준비된 딸기의 표면에 부어가며 코팅하는 방식도 가능하다.At this time, the strawberry is prepared individually in the step S4, or three to four strawberries are inserted in the same direction on the skewer, and then the strawberries are put in the syrup and rotated to be applied to the surface 3 to 4 times, that is, coated. I can. In addition, in addition to the method of adding and turning strawberries in the syrup, a method of scooping the syrup with a spoon or the like and pouring it onto the surface of the prepared strawberry to coat it is also possible.
그런 다음 상기 시럽이 발려진 딸기를 종이호일 위에 올려 놓고 10∼12분 동안 상온건조시킴으로써 딸기 탕후루가 완성된다.(S5단계)Then, the syrup-applied strawberries are placed on paper foil and dried at room temperature for 10 to 12 minutes to complete strawberry tanfuru (step S5).
상기 S1∼S5단계를 통해 구현되는 딸기 탕후루 제조방법의 실시예를 들어 설명한다.An embodiment of a method for producing strawberry tanfuru implemented through steps S1 to S5 will be described.
<실시예 1><Example 1>
딸기 4개를 준비하고, 설탕 1200g, 물엿 900g, 물 900g, 아이소말트 10g을 준비한 다음, 딸기는 표면에 상처가 나지 않도록 손으로 꼭지를 제거하였다.Four strawberries were prepared, sugar 1200g, starch syrup 900g, water 900g, and Isomalt 10g were prepared, and then the strawberry was removed by hand so as not to scratch the surface.
그리고, 상기 준비된 설탕 1200g, 물엿 900g, 물 900g, 아이소말트 10g을 차례로 냄비에 넣은 다음, 1100℃에서 9분동안 1차 끓인 후, 680℃에서 9분동안 2차 끓인 다음, 390℃에서 9분동안 3차로 끓여 시럽을 준비하였다.Then, 1200 g of the prepared sugar, 900 g of starch syrup, 900 g of water, and 10 g of Isomalt were put in a pot in order, and then boiled for 9 minutes at 1100°C, and then boiled for 9 minutes at 680°C, followed by 9 minutes at 390°C. The syrup was prepared by boiling for 3 teas.
그 다음, 가스불을 95℃로 설정하여 2분동안 시럽을 안정시키고, 준비된 딸기 4개를 꼬치에 꽂은 다음 시럽을 딸기에 3차례 반복적으로 부어 표면 코팅한 후, 시럽이 코팅된 딸기를 종이호일 위에 올려 놓고 10분 동안 상온건조하였다.Then, set the gas fire to 95℃ to stabilize the syrup for 2 minutes, put 4 prepared strawberries on a skewer, pour the syrup 3 times on the strawberries repeatedly to coat the surface, and then apply the syrup-coated strawberries with paper foil. Placed on top and dried at room temperature for 10 minutes.
<실시예 2><Example 2>
딸기 4개를 준비하고, 설탕 1250g, 물엿 930g, 물 950g, 아이소말트 11g을 준비한 다음, 딸기는 표면에 상처가 나지 않도록 손으로 꼭지를 제거하였다.Four strawberries were prepared, 1250g of sugar, 930g of starch syrup, 950g of water, and 11g of isomalt were prepared, and then the stem was removed by hand so as not to scratch the surface of the strawberry.
그리고, 상기 준비된 설탕 1250g, 물엿 930g, 물 950g, 아이소말트 11g을 차례로 냄비에 넣은 다음, 1140℃에서 9분동안 1차 끓인 후, 700℃에서 9분동안 2차 끓인 다음, 400℃에서 9분동안 3차로 끓여 시럽을 준비하였다.Then, 1250 g of the prepared sugar, 930 g of starch syrup, 950 g of water, and 11 g of Isomalt were put in a pot in order, and then boiled at 1140°C for 9 minutes, then boiled at 700°C for 9 minutes, and then at 400°C for 9 minutes. The syrup was prepared by boiling for 3 teas.
그 다음, 가스불을 98℃로 설정하여 2분동안 시럽을 안정시키고, 준비된 딸기 4개를 꼬치에 꽂은 다음 시럽을 딸기에 3차례 반복적으로 부어 표면 코팅한 후, 시럽이 코팅된 딸기를 종이호일 위에 올려 놓고 10분 동안 상온건조하였다.Then, set the gas fire to 98℃ to stabilize the syrup for 2 minutes, put 4 prepared strawberries on a skewer, pour the syrup 3 times on the strawberries repeatedly to coat the surface, and then apply the syrup-coated strawberries with paper foil. Placed on top and dried at room temperature for 10 minutes.
<실시예 3><Example 3>
딸기 4개를 준비하고, 설탕 1280g, 물엿 940g, 물 960g, 아이소말트 12g을 준비한 다음, 딸기는 표면에 상처가 나지 않도록 손으로 꼭지를 제거하였다.Four strawberries were prepared, sugar 1280g, starch syrup 940g, water 960g, and Isomalt 12g were prepared, and then the strawberry was removed by hand so as not to scratch the surface.
그리고, 상기 준비된 설탕 설탕 1280g, 물엿 940g, 물 960g, 아이소말트 12g을 차례로 냄비에 넣은 다음, 1250℃에서 10분동안 1차 끓인 후, 720℃에서 10분동안 2차 끓인 다음, 420℃에서 10분동안 3차로 끓여 시럽을 준비하였다.Then, 1280 g of the prepared sugar sugar, 940 g of starch syrup, 960 g of water, and 12 g of Isomalt were put in a pot in order, and then boiled for 10 minutes at 1250°C, and then boiled for 10 minutes at 720°C, followed by 10 at 420°C. Boil for 3 minutes to prepare a syrup.
그 다음, 가스불을 105℃로 설정하여 3분동안 시럽을 안정시키고, 준비된 딸기 4개를 꼬치에 꽂은 다음 시럽을 딸기에 3차례 반복적으로 부어 표면 코팅한 후, 시럽이 코팅된 딸기를 종이호일 위에 올려 놓고 10분 동안 상온건조하였다.Then, set the gas fire to 105℃ to stabilize the syrup for 3 minutes, put 4 prepared strawberries on a skewer, pour the syrup on the strawberries 3 times repeatedly to coat the surface, and then apply the syrup-coated strawberries with paper foil. Placed on top and dried at room temperature for 10 minutes.
본 발명에서는 과일 탕후루 중에서도 비타민C가 상당히 풍부하게 함유되어 있음과 아울러 저장성이 떨어지는 딸기로 탕후루를 제조토록 하였는데, 상기 딸기와 궁합이 맞는 음식을 더 추가할 수 있다.In the present invention, among the fruit tanfur, it is made to prepare tanfuru with strawberries that contain a considerable amount of vitamin C and have poor storage properties, and foods compatible with the strawberry can be added.
이러한 실시예로서 상기 S3단계에서 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 바나나 12∼15중량부와, 치즈 8∼11중량부를 포함시키도록 구성할 수 있다.As an example, in the step S3, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, and 0.8 to 1.2 parts by weight of isomalt were put and 9 to 10 at a gas fire temperature of 850 to 1300°C. After the first boiling for a minute, 12 to 15 parts by weight of bananas based on 100 parts by weight of sugar and 8 to 11 parts by weight of cheese are included at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes continuously. Configurable.
상기 비타민C가 풍부한 딸기와 칼륨이 풍부한 바나나가 만나면 피부미용에 탁월하며, 기미와 잡티 예방에도 도움이 된다. 그리고, 치즈와 같은 유산균이 들어 있는 유제품들은 딸기에 부족한 칼슘과 지방을 보충해준다.When the vitamin C-rich strawberry and potassium-rich banana meet, it is excellent for skin care, and helps prevent spots and blemishes. And, dairy products containing lactic acid bacteria such as cheese supplement the calcium and fat that strawberries lack.
이에 더하여 상기 S3단계의 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓일 수 있다. 상기 파프리카는 딸기와 같이 비타민C가 풍부하여 딸기와 함께 섭취시 비타민C가 배가됨으로써 효능이 탁월해지며, 특히 감기예방과 피부미용에 좋다. 이때, 파프리카 건더기는 제거토록 함이 바람직하다.In addition, 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar may be further included and boiled at the start of the second boiling process in step S3. The paprika is rich in vitamin C like strawberries, so when consumed with strawberries, vitamin C is doubled, so that its efficacy is excellent, and it is particularly good for cold prevention and skin care. At this time, it is preferable to remove paprika ingredients.
한편, 다른 실시예로서, 상기 S3단계에서 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 딸기 12∼15중량부와, 우유 8∼11중량부를 포함시키도록 구성할 수 있다.On the other hand, as another example, in the step S3, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, and 0.8 to 1.2 parts by weight of isomalt were put at a gas fire temperature of 850 to 1300°C. After the first boiling for 9 to 10 minutes, 12 to 15 parts by weight of strawberries and 8 to 11 parts by weight of milk based on 100 parts by weight of sugar at the start of the second boiling process at 650 to 720°C continuously for 9 to 10 minutes It can be configured to include.
본 발명의 딸기 탕후루에서 시럽 제조시 딸기를 더 첨가하는 것은 딸기의 주성분인 비타민C의 보충을 위함과 동시에, 딸기의 맛을 배가시키기 위해 사용되며, 우유와 같은 유산균이 들어 있는 유제품들은 딸기에 부족한 칼슘과 지방을 보충해준다. 그리고, 위 설명된 바와 같이 상기 S3단계의 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓일 수 있다.In the strawberry tanfuru of the present invention, when the syrup is prepared, the addition of strawberries is used to supplement vitamin C, the main component of strawberries, and to enhance the taste of strawberries. Dairy products containing lactic acid bacteria such as milk are used in strawberries. It compensates for insufficient calcium and fat. And, as described above, at the start of the second boiling process of step S3, 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar may be further included and boiled.
상기와 같은 본 발명의 딸기 탕후루 제조방법에 의해 제조되는 딸기 탕후루는 다수의 신선한 딸기를 준비한 다음, 과즙이 나오지 않도록 딸기꼭지를 손으로 제거하고, 상기 준비된 딸기를 정제수에 넣은 후, 상기 정제수 내에 베이킹소다를 넣고 깨끗이 씻은 다음, 펼쳐진 키친타올에 올려 놓고 15∼17분 동안 상온건조시키면서 물기를 제거하며, 냄비를 준비하고, 상기 냄비에 설탕 100중량부와, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓인 다음, 연속해서 350∼430℃에서 9∼10분 동안 3차 끓여 시럽을 준비하고, 상기 시럽이 준비되면 가스불을 85∼110℃로 설정한 다음 2∼3분 후, 상기 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르며, 상기 시럽이 발려진 딸기를 종이호일 위에 올려 놓고 10∼12분 동안 상온건조시켜 완성된다.Strawberry Tangfuru prepared by the strawberry Tangfuru manufacturing method of the present invention as described above prepares a number of fresh strawberries, removes the strawberry spigot by hand so that juice does not come out, and puts the prepared strawberries in purified water, and then the purified water Put baking soda in the inside, wash it clean, put it on an unfolded kitchen towel and dry it at room temperature for 15 to 17 minutes to remove moisture, prepare a pan, and use 100 parts by weight of sugar in the pot and 100 parts by weight of sugar. Add 72 to 77 parts by weight of starch syrup, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, and then at 650 to 720°C for 9 to Boil a second time for 10 minutes, and then continuously boil for 9 to 10 minutes at 350 to 430°C to prepare a syrup. When the syrup is prepared, set the gas fire to 85 to 110°C, and after 2 to 3 minutes, Put the strawberry in the syrup and apply it on the surface 3 to 4 times while turning, and the strawberry with the syrup is put on paper foil and dried at room temperature for 10 to 12 minutes to complete.
이때, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 바나나 12∼15중량부와, 치즈 8∼11중량부를 포함시키도록 구성할 수 있고, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 딸기 12∼15중량부와, 우유 8∼11중량부를 포함시키도록 구성할 수 있다.At this time, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C. , It can be configured to include 12 to 15 parts by weight of banana and 8 to 11 parts by weight of cheese based on 100 parts by weight of sugar at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes, Add 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, and then continuously It can be configured to include 12 to 15 parts by weight of strawberries and 8 to 11 parts by weight of milk based on 100 parts by weight of sugar at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes.
그리고, 이에 더하여 상기 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓인 후, 파프리카 건더기는 제거하도록 구성할 수 있으며, 상기 딸기를 꼬치막대에 동일한 방향으로 3∼4개 꽂은 다음, 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록 구성할 수 있다.In addition, after boiling by further including 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar at the start of the second boiling process, the paprika ingredients may be removed, and the strawberry is placed on the skewer in the same direction. After inserting 3 to 4, it can be configured to apply 3 to 4 times on the surface while turning the strawberry into syrup.
상술된 바와 같은 본 발명의 딸기 탕후루 제조방법 및 그 딸기 탕후루에 의하면 딸기의 저장성을 높임과 아울러 어린이들이 특히 좋아하는 사탕 섭취 시 딸기에 함유되어 있는 영양분을 공급할 수 있게 된다.According to the method for producing strawberry tanfuru and the strawberry tanfuru of the present invention as described above, it is possible to increase the storage properties of strawberries and to supply nutrients contained in strawberries when children eat candy that children particularly like.
이상에서 설명한 본 발명은, 도면에 도시된 일실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시 예가 가능하다는 점을 명확히 하여야 할 것이다. 따라서, 본 발명의 진정한 기술적 보호 범위는 첨부된 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술적 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The present invention described above has been described with reference to an embodiment shown in the drawings, but this is only exemplary, and various modifications and other equivalent embodiments are possible from those of ordinary skill in the art. Should be clarified. Accordingly, the true technical protection scope of the present invention should be interpreted by the appended claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.
Claims (10)
다수의 신선한 딸기를 준비한 다음, 과즙이 나오지 않도록 딸기꼭지를 손으로 제거하는 단계(S1);
상기 준비된 딸기를 정제수에 넣은 후, 상기 정제수 내에 베이킹소다를 넣고 깨끗이 씻은 다음, 펼쳐진 키친타올에 올려 놓고 15∼17분 동안 상온건조시키면서 물기를 제거하는 단계(S2);
냄비를 준비하고, 상기 냄비에 설탕 100중량부와, 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓인 다음, 연속해서 350∼430℃에서 9∼10분 동안 3차 끓여 시럽을 준비하는 단계(S3);
상기 시럽이 준비되면 가스불을 85∼110℃로 설정한 다음 2∼3분 동안 시럽을 안정시킨 후, 상기 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르는 단계(S4);
상기 시럽이 발려진 딸기를 종이호일 위에 올려 놓고 10∼12분 동안 상온건조시키는 단계(S5);를 포함하여 이루어짐을 특징으로 하는 딸기 탕후루 제조방법.
In implementing the strawberry tanfuru manufacturing method,
After preparing a number of fresh strawberries, removing the strawberry by hand so that the juice does not come out (S1);
Putting the prepared strawberries in purified water, adding baking soda in the purified water, washing them thoroughly, placing them on an unfolded kitchen towel and drying them at room temperature for 15 to 17 minutes to remove moisture (S2);
Prepare a pot, put 100 parts by weight of sugar, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and put the gas fire temperature 850 to Preparing syrup by first boiling at 1300°C for 9-10 minutes, followed by 2nd boiling at 650∼720°C for 9-10 minutes, followed by 3rd boiling at 350∼430°C for 9-10 minutes. (S3);
When the syrup is prepared, setting the gas fire to 85 to 110°C, stabilizing the syrup for 2 to 3 minutes, adding strawberries to the syrup, and applying it to the surface 3 to 4 times while turning (S4);
Putting the syrup-applied strawberry on paper foil and drying it at room temperature for 10 to 12 minutes (S5).
상기 S3단계에서 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 바나나 12∼15중량부와, 치즈 8∼11중량부를 포함시키도록 구성함을 특징으로 하는 딸기 탕후루 제조방법.
The method of claim 1,
In the step S3, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and the gas fire temperature of 850 to 1300 ℃ for 9 to 10 minutes After boiling, it is configured to include 12 to 15 parts by weight of bananas based on 100 parts by weight of sugar and 8 to 11 parts by weight of cheese at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes continuously. Strawberry Tangfuru manufacturing method.
상기 S3단계에서 상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 딸기 12∼15중량부와, 우유 8∼11중량부를 포함시키도록 구성함을 특징으로 하는 딸기 탕후루 제조방법.
The method of claim 1,
In the step S3, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and the gas fire temperature of 850 to 1300 ℃ for 9 to 10 minutes After boiling, it is composed to include 12 to 15 parts by weight of strawberries and 8 to 11 parts by weight of milk based on 100 parts by weight of sugar at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes. Strawberry Tangfuru manufacturing method.
상기 S3단계의 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓인 후, 파프리카 건더기는 제거하도록 구성함을 특징으로 하는 딸기 탕후루 제조방법.
The method according to claim 2 or 3,
Strawberry Tangfuru manufacturing method, characterized in that after boiling by further including 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar at the start of the second boiling process in step S3, the paprika ingredients are removed.
상기 S4단계에서 딸기를 꼬치막대에 동일한 방향으로 3∼4개 꽂은 다음, 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록 구성함을 특징으로 하는 딸기 탕후루 제조방법.
The method of claim 4,
In the step S4, 3-4 strawberries are inserted in the same direction on a skewer rod, and then strawberries are put in a syrup and applied 3-4 times on the surface while turning.
After preparing a number of fresh strawberries, remove the strawberry teat by hand so that juice does not come out, put the prepared strawberries in purified water, put baking soda in the purified water and wash them clean, place them on an unfolded kitchen towel for 15 to 17 minutes. While drying at room temperature while removing water, prepare a pot, and 100 parts by weight of sugar in the pot, 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to isomalt Add 1.2 parts by weight and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, then boil for 9 to 10 minutes at 650 to 720°C continuously, and then at 350 to 430°C for 9 to 10 minutes. Boil for 3 times to prepare syrup, and when the syrup is ready, set the gas fire to 85 to 110°C, and then stabilize the syrup for 2 to 3 minutes, then add strawberries to the syrup and turn it on the surface 3 to 4 times. Strawberry Tangfuru, characterized in that it is composed by applying the syrup-applied strawberries on paper foil and drying at room temperature for 10 to 12 minutes.
상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 바나나 12∼15중량부와, 치즈 8∼11중량부를 포함시키도록 구성하는 것을 특징으로 하는 딸기 탕후루.
The method of claim 6,
Add 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, followed by continuous Then, at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes, a strawberry soup comprising 12 to 15 parts by weight of banana and 8 to 11 parts by weight of cheese based on 100 parts by weight of sugar Furu.
상기 설탕 100중량부를 기준으로 한 물엿 72∼77중량부와, 물 73∼78중량부, 아이소말트 0.8∼1.2중량부를 넣고 가스불 온도 850∼1300℃에서 9∼10분 동안 1차 끓인 후, 연속해서 650∼720℃에서 9∼10분 동안 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 딸기 12∼15중량부와, 우유 8∼11중량부를 포함시키도록 구성하는 것을 특징으로 하는 딸기 탕후루.
The method of claim 6,
Add 72 to 77 parts by weight of starch syrup based on 100 parts by weight of sugar, 73 to 78 parts by weight of water, 0.8 to 1.2 parts by weight of isomalt, and boil for 9 to 10 minutes at a gas fire temperature of 850 to 1300°C, followed by continuous The strawberry soup, characterized in that it comprises 12 to 15 parts by weight of strawberries based on 100 parts by weight of sugar and 8 to 11 parts by weight of milk at the start of the second boiling process at 650 to 720°C for 9 to 10 minutes. Furu.
상기 2차 끓이는 과정 시작 시점에서 설탕 100중량부를 기준으로 한 파프리카 10∼12중량부를 더 포함하여 끓인 후, 파프리카 건더기는 제거하도록 구성하는 것을 특징으로 하는 딸기 탕후루.
The method according to claim 7 or 8,
At the start of the second boiling process, after boiling, further comprising 10 to 12 parts by weight of paprika based on 100 parts by weight of sugar, and then removing the paprika ingredients.
상기 딸기를 꼬치막대에 동일한 방향으로 3∼4개 꽂은 다음, 시럽에 딸기를 넣고 돌리면서 표면에 3∼4회 바르도록 구성하는 것을 특징으로 하는 딸기 탕후루.
The method of claim 9,
Strawberry Tangfuru, characterized in that, after inserting three to four strawberries on a skewer stick in the same direction, putting strawberries in a syrup and applying them to the surface three to four times while turning.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102567569B1 (en) | 2023-05-19 | 2023-08-16 | 주식회사 달콤나라앨리스 | A syrup for tanghulu bubble coating |
| KR102582272B1 (en) * | 2023-03-06 | 2023-09-25 | 조상희 | A process for the preparation of Tanghulu syrup and method for producing Tanghulu syrup using Tanghulu syrup prepared therefrom |
| KR102605733B1 (en) | 2023-05-19 | 2023-11-24 | 주식회사 달콤나라앨리스 | Bubble coating tanghulu making sugar mixture |
| KR102617974B1 (en) | 2023-05-19 | 2023-12-27 | 주식회사 달콤나라앨리스 | A bubble coating tanghulu making process |
| KR102621045B1 (en) | 2023-05-19 | 2024-01-03 | 주식회사 달콤나라앨리스 | A bubble coating tanghulu making process |
| KR102621046B1 (en) | 2023-05-19 | 2024-01-03 | 주식회사 달콤나라앨리스 | Advanced tanghulu making process with thin syrup layer |
| KR20240037057A (en) | 2022-09-14 | 2024-03-21 | 이명랑 | Ice Tanghulu and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20130059097A (en) | 2011-11-28 | 2013-06-05 | 농업회사법인 주식회사 조이팜 | Strawberry chocolate and the method for manufacturing the same |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20130059097A (en) | 2011-11-28 | 2013-06-05 | 농업회사법인 주식회사 조이팜 | Strawberry chocolate and the method for manufacturing the same |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20240037057A (en) | 2022-09-14 | 2024-03-21 | 이명랑 | Ice Tanghulu and manufacturing method thereof |
| KR102582272B1 (en) * | 2023-03-06 | 2023-09-25 | 조상희 | A process for the preparation of Tanghulu syrup and method for producing Tanghulu syrup using Tanghulu syrup prepared therefrom |
| KR102567569B1 (en) | 2023-05-19 | 2023-08-16 | 주식회사 달콤나라앨리스 | A syrup for tanghulu bubble coating |
| KR102605733B1 (en) | 2023-05-19 | 2023-11-24 | 주식회사 달콤나라앨리스 | Bubble coating tanghulu making sugar mixture |
| KR102617974B1 (en) | 2023-05-19 | 2023-12-27 | 주식회사 달콤나라앨리스 | A bubble coating tanghulu making process |
| KR102621045B1 (en) | 2023-05-19 | 2024-01-03 | 주식회사 달콤나라앨리스 | A bubble coating tanghulu making process |
| KR102621046B1 (en) | 2023-05-19 | 2024-01-03 | 주식회사 달콤나라앨리스 | Advanced tanghulu making process with thin syrup layer |
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