KR20230108572A - Citrus fruit hangwa and manufacturing method of the same that - Google Patents

Citrus fruit hangwa and manufacturing method of the same that Download PDF

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KR20230108572A
KR20230108572A KR1020220004162A KR20220004162A KR20230108572A KR 20230108572 A KR20230108572 A KR 20230108572A KR 1020220004162 A KR1020220004162 A KR 1020220004162A KR 20220004162 A KR20220004162 A KR 20220004162A KR 20230108572 A KR20230108572 A KR 20230108572A
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citrus
slices
syrup
hangwa
grain syrup
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KR1020220004162A
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Korean (ko)
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김신열
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김신열
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    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 감귤류 과일의 맛과 향에 곡물의 고소함이 더해져서 풍미가 좋아 소비자들의 기호도가 높으며, 기름에 튀기지 않아 건강에도 좋고 체중관리에도 도움이 되는 웰빙식품이라 할 수 있는 새로운 감귤류 한과 및 이러한 감귤류 한과를 제조하는 새로운 방법에 관한 것이다.
본 발명에 따르면, 감귤류 과일을 세척하여 물기를 제거하는 준비과정; 감귤류 과일 절단하여 슬라이스를 만드는 절단과정; 상기 과정에서 만든 슬라이스를 건조시켜서 건조슬라이스를 만드는 건조과정; 상기 건조슬라이스에 조청 또는 꿀을 묻히는 코팅과정; 및 조청 또는 꿀이 코팅된 상기 건조슬라이스에 쌀튀밥을 묻히는 과정;을 포함하는 것을 특징으로 하는 감귤류 한과제조방법 및 이에 의해 제조된 감귤류 한과가 제공된다. The present invention is a new citrus hangwa, which can be called a well-being food that is good for health and helps weight management because it is not fried in oil, and such citrus fruits It is about a new method of making Korean traditional sweets.
According to the present invention, the preparation process of washing citrus fruits to remove water; A cutting process of cutting citrus fruits into slices; a drying process of drying the slices made in the above process to make dry slices; A coating process of applying grain syrup or honey to the dried slices; and a step of coating the dried slices coated with grain syrup or honey with fried rice.

Description

감귤류 한과 및 그 제조방법{Citrus fruit hangwa and manufacturing method of the same that}Citrus fruit hangwa and manufacturing method of the same that}

본 발명은 감귤류 한과 및 그 제조방법에 관한 것으로서, 감귤류 과일의 맛과 곡물의 고소함을 함께 즐길 수 있는 새로운 감귤류 한과 및 이러한 감귤류 한과를 제조하는 방법에 관한 것이다. The present invention relates to a citrus hangwa and a manufacturing method thereof, and relates to a new citrus hangwa that can enjoy both the taste of citrus fruits and the savory taste of grains, and a method for manufacturing such a citrus hangwa.

한과는 우리나라의 전통음식으로 대표적인 전통 간식이라 할 수 있는데, 한과에는 유과, 유밀과, 숙실과, 과편, 다식, 정과, 엿강정 등 여러 종류가 있다. 이중 한과의 대표라 할 수 있는 유과인데, 유과는 물에 불린 찹쌀을 분쇄하여 증자한 후 반죽하여 반대기를 제조한 다음, 반대기를 기름에 튀기고 당액을 코팅한 다음에 쌀튀밥 등의 고물을 묻혀서 제조된다. Hangwa is a traditional food of Korea and can be called a representative traditional snack. It is Yugwa, which can be said to be the representative of Hangwa. Yugwa is made by crushing glutinous rice soaked in water, increasing it, kneading it to make a half-rounder, frying the half-round half in oil, coating it with sugar solution, and then coating it with rice crackers. do.

이러한 유과를 비롯한 한과는 주로 관혼상제 등의 행사에 사용되는 것으로 인식되었으나, 최근에는 한과에 대한 인식이 새로워져서 영양간식으로 뿐만 아니라 선물용품 및 기호품으로 많이 이용되고 있다.Korean traditional sweets, including Yugwa, have been recognized as being mainly used for events such as ceremonial occasions, but recently, awareness of Korean traditional sweets has been renewed, and they are widely used not only as nutritious snacks but also as gifts and favorites.

한편, 생활수준이 향상되고 소비자들의 취향이 다양해지고 고급화됨에 따라 새로운 먹거리를 찾는 이들이 늘어나고 있다. 그러나 종래의 한과는 물엿, 고물을 통해 고소한 맛과 단맛을 내는 것으로, 그 맛이 거의 획일화되어 있으므로 소비자들의 까다로운 입맛을 충족시키게는 다소 미미한 부분이 있다.On the other hand, as the standard of living improves and consumers' tastes diversify and become more luxurious, more and more people are looking for new foods. However, conventional hangwa has a savory taste and sweetness through starch syrup and starch, and the taste is almost uniform, so there is a somewhat insignificant part to satisfy the picky taste of consumers.

대한민국 공개특허 제10-2001-0035146호(2001. 05. 07.)Republic of Korea Patent Publication No. 10-2001-0035146 (2001. 05. 07.) 대한민국 공개특허 제10-2020-0016659호(2020. 02. 17.)Republic of Korea Patent Publication No. 10-2020-0016659 (2020. 02. 17.) 대한민국 공개특허 제10-2009-0121564호(2009. 11. 26.)Republic of Korea Patent Publication No. 10-2009-0121564 (2009. 11. 26.)

본 발명은 상기와 같은 문제점에 착안하여 제안된 것으로서, 감귤류 과일의 맛과 향에 곡물의 고소함이 더해져서 풍미가 좋아 소비자들의 기호도가 높으며, 기름에 튀기지 않아 건강에도 좋고 체중관리에도 도움이 되는 새로운 감귤류 한과 및 이러한 감귤류 한과를 제조하는 새로운 방법을 제공하는 것이다.The present invention has been proposed in view of the above problems, and the taste and aroma of citrus fruits are added with the savoryness of grains, so the taste is good and consumers' preference is high, and it is not fried in oil, which is good for health and helps weight management. It is to provide citrus Korean sweets and a new method for preparing such citrus Korean sweets.

본 발명의 특징에 따르면, 감귤류 과일을 세척하여 물기를 제거하는 준비과정; 감귤류 과일을 절단하여 슬라이스를 만드는 절단과정; 상기 과정에서 만든 슬라이스를 건조시켜서 건조슬라이스를 만드는 건조과정; 상기 건조슬라이스에 조청을 묻히는 조청코팅과정; 및 조청이 코팅된 상기 건조슬라이스에 쌀튀밥을 묻히는 과정;을 포함하는 것을 특징으로 하는 감귤류 한과제조방법 및 이에 의해 제조된 감귤류 한과가 제공된다. According to the features of the present invention, the preparation process of washing and removing water from citrus fruits; A cutting process of cutting citrus fruits into slices; a drying process of drying the slices made in the above process to make dry slices; A grain syrup coating process of applying grain syrup to the dried slices; and a step of coating the dried slices coated with grain syrup with fried rice.

본 발명의 다른 특징에 따르면, 상기 조청은 엿물을 졸이는 과정에서 엿물에 감귤류 즙을 추가하여 만든 감귤 조청이다. According to another feature of the present invention, the syrup is a citrus syrup made by adding citrus juice to the syrup in the process of boiling the syrup.

본 발명의 또 다른 특징에 따르면, 상기 조청에는 조청 100부피부에 대해 시나몬가루가 3~5부피부 혼합된다.According to another feature of the present invention, in the grain syrup, 3 to 5 parts of cinnamon powder is mixed with respect to 100 parts by volume of grain syrup.

이상과 같은 본 발명은 감귤류 과일을 슬라이스하여 건조시킨 건조슬라이스에 조청을 코팅한 후 쌀튀밥을 묻혀서 만든 것으로서, 감귤류 과일 본연의 맛과 향에 쌀튀밥의 고소한 맛이 더해져서 풍미가 좋아 소비자들의 기호도가 우수하다.As described above, the present invention is made by coating grain syrup on dry slices of dried citrus fruits sliced and then coated with rice, and the savory taste of rice is added to the natural taste and aroma of citrus fruits, so the flavor is good, so consumers' preference is excellent

또한, 이러한 본 발명은 기름에 튀겨서 제조되는 종래의 한과와 달리 기름에 튀기지 않기 때문에 건강에 유익하며 칼로리가 낮아서 체중관리에도 도움이 되며, 감귤류 과일과 곡물류를 함께 먹을 수 있으므로 영양도 좋은 장점을 가지므로 웰빙식품이라 할 수 있다. In addition, unlike the conventional hangwa prepared by frying in oil, the present invention is beneficial to health because it is not fried in oil, and is low in calories, which is helpful for weight management, and has good nutrition because citrus fruits and grains can be eaten together. Therefore, it can be called a health food.

도 1 내지 도 4는 본 발명의 바람직한 실시예에 따른 제조공정을 보인 사진1 to 4 are photographs showing a manufacturing process according to a preferred embodiment of the present invention

이하에서, 본 발명을 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail.

본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 본 실시예는 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 발명의 범주를 명확하게 이해할 수 있도록 하기 위한 예시에 불과한 것이므로 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다.The present invention is not limited to the embodiments disclosed below, but may be implemented in a variety of different forms, and this embodiment is intended to ensure that the disclosure of the present invention is complete, and that those skilled in the art can Since it is only an example for clearly understanding the scope of the invention, the scope of the technical idea of the present invention is not limited by these examples.

본 발명의 제1실시예에 따른 제조공정을 살펴보면 다음과 같다. Looking at the manufacturing process according to the first embodiment of the present invention is as follows.

구체적인 제조공정은 다음과 같다. The specific manufacturing process is as follows.

1) 감귤 준비과정1) Mandarin preparation process

신선한 감귤을 준비하여 깨끗하게 세척한 다음, 물기를 제거한다. Prepare fresh tangerines, wash them thoroughly, and then drain the water.

본 실시예에서는 감귤을 이용하는 것으로 예시하였으나, 감귤뿐만 아니라 한라봉, 레드향, 가을향, 천혜향 등과 같은 다양한 종류의 감귤류 과일을 사용할 수 있다. In this embodiment, it is illustrated that tangerines are used, but various types of citrus fruits such as hallabong, redhyang, autumnhyang, and cheonhyehyang can be used as well as tangerines.

2) 껍질 제거과정2) Skin removal process

도 1에 게시된 바와 같이, 세척한 감귤의 껍질을 제거한다. 감귤의 껍질에도 과육 못지않게 다양한 영양성분이 함유되어 있으므로 영양적인 측면에서는 껍질을 벗기지 않고 한과를 만드는 것이 좋으나, 껍질을 벗기지 않고 한과를 만들면 건조되어 딱딱해진 감귤껍질 때문에 한과의 식감이 좋지 않으므로 이를 고려하면 감귤 껍질을 제거하는 것이 바람직하다. As shown in Figure 1, the peel of the washed tangerines is removed. Tangerine peels contain as many nutrients as the flesh, so from a nutritional point of view, it is better to make Hangwa without peeling them. If you do, it is desirable to remove the citrus peel.

3) 감귤절단과정3) Citrus cutting process

도 2에 게시된 바와 같이, 껍질을 제거한 감귤을 일정 간격으로 횡방향으로 절단하여 감귤 슬라이스를 만든다. 감귤을 과도하게 얇게 자르면 감귤한과의 씹히는 식감이 적고 감귤 본연의 맛을 느끼기 곤란하며, 반대로 감귤을 과도하게 두껍게 자르면 건조시간이 많이 소요되어 생산성이 떨어질 뿐만 아니라 감귤 슬라이스의 내부까지 제대로 건조되지 않아 감귤한과가 바삭한 식감을 가지지 못한다. 이러한 점들을 고려할 때 감귤을 5~10mm 정도의 두께로 절단하는 것이 바람직하다.As shown in FIG. 2 , citrus slices are made by transversely cutting the peeled tangerines at regular intervals. If tangerines are cut too thin, the chewy texture of tangerines is less and it is difficult to feel the original taste of tangerines. Hangwa does not have a crispy texture. Considering these points, it is desirable to cut tangerines to a thickness of about 5 to 10 mm.

4) 건조과정4) Drying process

도 3에 게시된 바와 같이, 감귤 슬라이스를 건조시켜서 감귤 건조슬라이스를 시킨다. 자연건조 또는 식품건조기를 사용하여 건조시키는데, 생산성과 위생 등을 고려할 때 식품건조기를 사용하여 건조시키는 것이 바람직하다. As shown in Figure 3, the citrus slices are dried to make the citrus dry slices. Drying is done by natural drying or using a food dryer, and it is preferable to dry using a food dryer in consideration of productivity and hygiene.

5) 조청코팅과정5) Grain-cleaning coating process

감귤 건조슬라이스에 조청을 코팅한다. 붓 등을 사용하여 감귤 건조슬라이스에 조청을 바르거나 또는 조청에 감귤슬라이스를 넣고 버무려서 감귤 건조슬라이스에 조청을 바를 수도 있다. 또한, 조청 대신 꿀을 코팅할 수도 있다.Coat the grain syrup on the dried citrus slices. Grain syrup can be applied to dried citrus slices using a brush or the like, or grain syrup can be applied to dried citrus slices by adding grain syrup to citrus slices and mixing them. In addition, honey may be coated instead of grain syrup.

본 과정에서는 감귤즙이 함유된 조청을 사용할 수도 있는데, 감귤즙이 함유된 감귤조청을 사용하면 감귤향과 맛이 더 강한 감귤한과를 만들 수 있다. 감귤조청은 조청을 만들기 위해 엿물을 달이는 과정에서 감귤즙을 추가하여 만든 것이다. 바람직하게는 사용하는 감귤류 과일의 조율에 따라 조청의 종류를 달리하여 사용한다. 예를 들면, 감귤을 사용하여 한과를 만드는 경우에는 감귤조청을 사용하고, 한라봉을 사용하여 한과를 만드는 경우에는 한라봉즙이 첨가된 한라봉조청을 사용한다. In this process, grain syrup containing citrus juice can be used. If you use citrus grain syrup containing citrus juice, you can make citrus hangwa with a stronger citrus flavor and taste. Citrus grain syrup is made by adding citrus juice in the process of boiling syrup to make grain syrup. Preferably, a different type of grain syrup is used according to the tuning of the citrus fruit to be used. For example, when making Hangwa using citrus, citrus syrup is used, and when making Hangwa using Hallabong, Hallabong syrup with Hallabong juice added is used.

6) 쌀튀밥 부착과정6) Process of attaching fried rice

조청이 코팅된 감귤 건조슬라이스에 쌀튀밥을 부착시킨다. 쌀튀밥이 담긴 용기에 조청이 코팅된 감귤 건조슬라이스를 넣고 버무려서 감귤 슬라이스에 쌀튀밥을 고르게 부착시킨다. Rice is attached to dried citrus slices coated with grain syrup. Put the grain syrup-coated dried slices of citrus in the container containing the fried rice and mix them so that the fried rice is evenly adhered to the sliced citrus.

이와 같이 제조되는 한과는 종래 한과와 차별화되는 맛과 모양을 가지는 새로운 먹거리로서, 특히, 감귤류 과일의 맛과 향에 쌀튀밥의 고소함이 더해져서 풍미가 우수하므로 소비자들의 기호도가 높다. 또한, 기름에 튀겨서 만드는 종래의 한과와 달리 기름에 튀기지 않아 건강에도 좋고, 종래의 한과에 비해 상대적으로 칼로리도 높지 않아 체중관리에도 도움이 되며, 감귤류 과일의 영양에 쌀튀밥의 영양이 더해져서 영양성분도 다양하므로 웰빙식품이라 할 수 있다.Hangwa prepared in this way is a new food with a taste and shape that is differentiated from conventional hangwa. In addition, unlike conventional hangwa made by frying in oil, it is not fried in oil, so it is good for health, and it is relatively low in calories compared to conventional hangwa, which is helpful for weight management. It can be said that it is a well-being food because it has various ingredients.

실험예 1 Experimental Example 1

깨끗하게 세척하여 물기를 제거한 감귤을 후 8mm 두께로 슬라이스한 후, 식품건조기에서 70℃로 6시간 건조시켜서 감귤 건조슬라이스를 만들었다. 조청을 담은 그릇에 감귤 건조슬라이스를 넣고 버무려서 감귤 건조슬라이스에 쌀튀밥을 묻혀서 감귤 한과를 만들었다.After cleaning and removing water, the tangerines were sliced to a thickness of 8 mm, and then dried in a food dryer at 70 ° C. for 6 hours to make dried slices of tangerines. I put dried slices of tangerines in a bowl containing grain syrup, mixed them, and covered the dried slices with fried rice to make a tangerine hangwa.

이와 같이 만든 감귤 한과를 남녀 30명에게 시식하게 하여, 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가를 실시하였으며, 그 결과는 표 1과 같다.30 men and women tasted citrus hangwa made in this way, and sensory evaluation was conducted on a 5-point scale (5 points = very good, 4 points = good, 3 points = normal, 2 points = bad, 1 point = very bad) and the results are shown in Table 1.

실험예 2 Experimental Example 2

감귤즙이 함유된 감귤 조청을 사용한 것을 제외하고는 실험예 1과 동일한 방법으로 감귤 한과를 만들었다. 상기 감귤 조청은 엿물을 졸이는 과정에서 엿물 100부피부에 대해 감귤즙을 20부피부 첨가하여 제조된 것이다. Tangerine hangwa was made in the same manner as in Experimental Example 1, except that citrus syrup containing citrus juice was used. The citrus grain syrup is prepared by adding 20 parts by volume of citrus juice to 100 parts by volume of syrup in the process of boiling down the syrup.

이와 같이 만든 감귤 한과를 실험예 1과 동일한 방법으로 관능평가를 실시하였으며, 그 결과는 표 1과 같다.The sensory evaluation of the citrus hangwa thus prepared was performed in the same manner as in Experimental Example 1, and the results are shown in Table 1.

항 목 item 맛taste 향incense 식감texture 전체적인 기호도overall sign 실험예 1Experimental Example 1 4.34.3 4.44.4 4.24.2 4.44.4 실험예 2Experimental Example 2 4.54.5 4.64.6 4.24.2 4.64.6

표 1을 통해 확인할 수 있는 바와 같이, 실험예 1과 2는 모든 항목에서 상당히 우수한 평가를 받았다. 특히, 감귤조청을 사용한 실험예 2는 실험예 1에 비해 더 좋은 평가를 받았다. As can be seen from Table 1, Experimental Examples 1 and 2 received very good evaluations in all items. In particular, Experimental Example 2 using citrus grain syrup received a better evaluation than Experimental Example 1.

이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다.Hereinafter, other embodiments of the present invention will be described, but descriptions of the same configurations and effects as those of the above-described embodiments will be omitted.

본 발명의 제2실시예에서는 조청에 시나몬가루를 첨가하여 감귤 건조슬라이스에 코팅한다.In the second embodiment of the present invention, cinnamon powder is added to grain syrup and coated on dried citrus slices.

시나몬의 향이 감귤류의 향을 더 짙게 하는 효과가 있기 때문에 시나몬가루를 더 첨가하면 시나몬 향에 의해 감귤류 과일의 향이 더 짙어져서 한과의 향이 더 좋아지며, 맛도 더 좋아진다. 한편, 시나몬가루를 과도하게 첨가하면 오히려 소비자들의 기호도가 저하될 우려가 있으므로, 시나몬의 양을 조절할 필요가 있다. 소비자들의 기호도를 고려할 때 조청 100부피부에 대해 시나몬 3~5부피부를 첨가한다. Since the scent of cinnamon has the effect of making the scent of citrus fruits thicker, adding more cinnamon powder enhances the scent of citrus fruits due to the scent of cinnamon, making hangwa more fragrant and tastier. On the other hand, if excessive cinnamon powder is added, consumers' preference may be lowered, so it is necessary to adjust the amount of cinnamon. Considering the preference of consumers, add 3 to 5 parts of cinnamon to 100 parts of grain syrup.

경우에 따라서는 감귤 건조슬라이스에 조청을 코팅한 다음, 시나몬가루를 뿌리고 쌀튀밥을 묻히는 것도 가능하나, 감귤 건조슬라이스에 시나몬가루가 고르게 묻도록 하기 위해서는 시나몬가루를 조청에 혼합하여 감귤 건조슬라이스에 코팅하는 것이 바람직하다. In some cases, it is possible to coat the dried slices of tangerines with grain syrup, then sprinkle cinnamon powder and coat them with fried rice. It is desirable to do

실험예 3 Experimental Example 3

조청 100부피부에 대해 시나몬가루가 5부피부 첨가된 조청을 사용하는 것을 제외하고는 실험예 1과 동일한 방법으로 감귤 한과를 만들었다. Tangerine hangwa was prepared in the same manner as in Experimental Example 1, except that grain syrup in which 5 parts by volume of cinnamon powder was added to 100 parts by volume of grain syrup was used.

이와 같이 만든 감귤 한과를 실험예 1과 동일한 방법으로 관능평가를 실시하였으며, 그 결과는 표 2와 같다.The sensory evaluation of the citrus hangwa thus prepared was performed in the same manner as in Experimental Example 1, and the results are shown in Table 2.

비교예 1 Comparative Example 1

조청 100부피부에 대해 시나몬가루가 1부피부 첨가된 조청을 사용한 것을 제외하고는 실험예 1과 동일한 방법으로 감귤 한과를 만들었다. Tangerine hangwa was made in the same manner as in Experimental Example 1, except that grain syrup to which 1 part of cinnamon powder was added was used for 100 parts of grain syrup.

비교에 2 2 in comparison

조청 100부피부에 대해 시나몬가루가 10부피부 첨가된 조청을 사용한 것을 제외하고는 실험예 1과 동일한 방법으로 감귤 한과를 만들었다. Tangerine hangwa was made in the same manner as in Experimental Example 1, except that grain syrup in which 10 parts by volume of cinnamon powder was added to 100 parts by volume of grain syrup was used.

이와 같이 만든 감귤 한과를 실험예 1과 동일한 방법으로 관능평가를 실시하였으며, 그 결과는 표 2와 같다.The sensory evaluation of the citrus hangwa thus prepared was performed in the same manner as in Experimental Example 1, and the results are shown in Table 2.

항 목 item 맛taste 향incense 식감texture 전체적인 기호도overall sign 실험예 3Experimental Example 3 4.44.4 4.64.6 4.24.2 4.64.6 비교예 1Comparative Example 1 4.34.3 4.44.4 4.24.2 4.44.4 비교예 2Comparative Example 2 3.73.7 3.63.6 4.14.1 3.63.6

표 2를 통해 확인할 수 있는 바와 같이, 실험예 3이 가장 좋은 평가를 받았다. 비교예1은 일반적인 조청을 사용한 실험예 1과 동일한 평가를 받았는데, 이는 통해 시나몬 가루의 첨가량이 미미하여 시나몬에 의한 효과가 거의 없었음을 알 수 있다. 그리고 비교예 2는 가장 낮은 평가를 받았는데, 이를 통해 시나몬 가루가 상대적으로 많이 첨가되면 오히려 소비자들의 기호도가 저하됨을 알 수 있다.As can be seen from Table 2, Experimental Example 3 received the best evaluation. Comparative Example 1 received the same evaluation as Experimental Example 1 using general grain syrup, which showed that the amount of cinnamon powder added was insignificant and there was little effect of cinnamon. And Comparative Example 2 received the lowest evaluation, and through this, it can be seen that when a relatively large amount of cinnamon powder is added, the preference of consumers rather decreases.

Claims (4)

감귤류 과일을 세척하여 물기를 제거하는 준비과정;
감귤류 과일을 절단하여 슬라이스를 만드는 절단과정;
상기 과정에서 만든 슬라이스를 건조시켜서 건조슬라이스를 만드는 건조과정;
상기 건조슬라이스에 조청 또는 꿀을 묻히는 코팅과정; 및
조청 또는 꿀이 코팅된 상기 건조감귤슬라이스에 쌀튀밥을 묻히는 과정;을 포함하는 것을 특징으로 하는 감귤류 한과제조방법.
A preparation process in which citrus fruits are washed and drained;
A cutting process of cutting citrus fruits into slices;
a drying process of drying the slices made in the above process to make dry slices;
A coating process of applying grain syrup or honey to the dried slices; and
A method for manufacturing citrus Korean confectionery comprising the step of applying rice to the dried citrus slices coated with grain syrup or honey.
 제1항에 있어서,
상기 조청은 엿물을 졸이는 과정에서 엿물에 감귤류 과일즙을 추가하여 만든 감귤 조청인 것을 특징으로 하는 감귤류 한과제조방법.
According to claim 1,
The method for manufacturing citrus Korean confectionery, characterized in that the citrus syrup is made by adding citrus fruit juice to the syrup in the process of boiling the syrup.
 제1항에 있어서,
상기 조청 또는 꿀에는 조청 또는 꿀 100부피부에 대해 시나몬가루가 3~5부피부 혼합된 것을 특징으로 감귤류 한과제조방법.
According to claim 1,
The method of manufacturing citrus Korean confectionery, characterized in that 3 to 5 parts of cinnamon powder is mixed with 100 parts of grain syrup or honey in the grain syrup or honey.
 제1항 내지 제3항 중에서 어느 하나의 항에 기재된 방법으로 제조된 것을 특징으로 하는 감귤류 한과.A citrus Korean snack, characterized in that it is prepared by the method according to any one of claims 1 to 3.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010035146A (en) 2001-01-03 2001-05-07 김영일 Process for manufacturing Korean cookie
KR20090121564A (en) 2008-05-22 2009-11-26 김승만 Manufacturing method of orange yugua and orange yugua prepared thereby
KR20200016659A (en) 2018-08-07 2020-02-17 조미영 Method manufacturing korean traditional cookies containing coffee

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010035146A (en) 2001-01-03 2001-05-07 김영일 Process for manufacturing Korean cookie
KR20090121564A (en) 2008-05-22 2009-11-26 김승만 Manufacturing method of orange yugua and orange yugua prepared thereby
KR20200016659A (en) 2018-08-07 2020-02-17 조미영 Method manufacturing korean traditional cookies containing coffee

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