公开(公告)号：KR1020120108303A

公开(公告)日：2012-10-05

申请号：KR1020110025989

申请日：2011-03-23

Applicant: 안동대학교 산학협력단

Inventor： 정구민 ,  박윤문

IPC: A23G3/48 ,  A23L19/10 ,  A23L1/30

CPC classification number: A23G3/48 ,  A23G3/54 ,  A23L19/05 ,  A23L19/10

Abstract: PURPOSE: Novel candied yam slices and a producing method thereof are provided to offer excellent health functionality and long term storage property of the candied yam slices to users. CONSTITUTION: A producing method of novel candied yam slices comprises the following steps: parboiling washed, peeled, and cut yam slices; and soaking the yam slices in a sugar solution, and repeatedly heating and soaking the yam slices before washing and drying. The sugar solution is a mixed composition obtained by using sugar and oligosaccharide, fructose and oligosaccharide, or sugar, oligosaccharide, and honey. The heating and soaking process of the yam includes a step of firstly heating the parboiled yam slices at 95-100 deg C for 2 hours in the 50% sugar solution, a step of soaking the heated yam slices at 60 deg C for 24 hours, a step of secondly heating the yam slices at 95-100 deg C for 2 hours in the 70% sugar solution, and a step of secondly soaking the yam slices at 60 deg C for 24 hours. [Reference numerals] (AA) Washing; (BB) Peeling; (CC) Cutting; (DD) Parboiling; (EE) Blanching temperature 100 deg. C/min; (FF) First heating; (GG) 50% sugar solution/2 hours/98-100 deg. C; (HH) First soaking; (II) Drier/24 hours/60 deg. C; (JJ) Second heating; (KK) 70% sugar solution/2 hours/95-100 deg. C; (LL) Secondly soaking; (MM) Drier/24 hours/60 deg. C; (NN) Washing; (OO) Drying; (PP) Drier/60 deg. C

Abstract translation: 目的：提供新型糖果薯片及其生产方法，为用户提供优质的健康功能和糖果薯片的长期保存性能。 构成：新鲜的糖果薯片的制作方法包括以下步骤：洗涤，去皮，切割山药片; 将薯片浸泡在糖溶液中，并在洗涤和干燥之前反复加热和浸泡山药片。 糖溶液是通过使用糖和寡糖，果糖和寡糖或糖，寡糖和蜂蜜获得的混合组合物。 山药的加热和浸泡过程包括首先在50％糖溶液中在95-100℃下加热煮沸的山药片2小时的步骤，将加热的纱线片在60℃下浸泡24小时的步骤， 在70％糖溶液中将山梨片在95-100℃下二次加热2小时的步骤，以及将山药片在60℃下二次浸泡24小时的步骤。 （附图标记）（AA）洗涤; （BB）剥皮; （CC）切割; （DD）Parboiling; （EE）漂白温度100度 C /分钟; （FF）第一次加热; （GG）50％糖溶液/ 2小时/ 98-100℃。 C; （HH）先浸泡; （II）干燥器/ 24小时/ 60度 C; （JJ）二次加热; （KK）70％糖溶液/ 2小时/ 95-100度。 C; （LL）二次浸泡; （MM）干燥器/ 24小时/ 60度 C; （NN）洗涤; （OO）干燥; （PP）干燥机/ 60度 C

公开(公告)号：KR101281956B1

公开(公告)日：2013-07-03

申请号：KR1020110025989

申请日：2011-03-23

Applicant: 안동대학교 산학협력단

Inventor： 정구민 ,  박윤문

IPC: A23G3/48 ,  A23L19/10 ,  A23L1/30

Abstract: 본 발명은 종래 설탕 또는 올리고당 또는 벌꿀 단독의 당액에 침지처리하여 제조하던 마 정과를 상기 당액을 적절히 혼합조성한 당액을 조제하고 가열 침지처리를 반복한 후 수세 건조하거나 분당 또는 마 분말을 도포하여서 되는 신규한 마 정과 제조방법과 그 제품을 개시하며 상기 본 발명 마 정과 제품은 씹힘성, 보존성, 항산화력 등이 매우 뛰어난 특징이 있다.