PARK, WU JIN,박우진,AN, EUN JI,안은지,LEE, HO BONG,이호봉,PARK, SOO HYUN,박수현,JUNG, SUNG UG,정성욱,JEON, BYOUNG OON,전병운
申请号：
KR1020130026227
公开号：
KR1013735850000B1
申请日:
2013.03.12
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for producing a saccharified chestnut paste in which a taste and a processing quality of chestnuts, which are Korean traditional fruits and which have excellent nutritional functions, are improved and, more specifically to a method for producing a saccharified chestnut paste which richens a sweet taste and a unique taste of chestnuts by improving a natural free sugar component of chestnuts via a starch degrading enzyme process. Furthermore, the present invention enables the high concentration of the saccharified chestnut paste via the zymolysis of insoluble components and the improvement of two filtering processes for solving a problem hard to concentrate because of the insoluble components when processing. The present invention can provide a raw material with a constant quality by a form of powder or a concentrate regardless of a harvesting season of the raw material and contributes to an industry of manufacturing chestnut products by producing saccharified chestnut paste with excellent storage efficiency which is a semi-finished good of chestnuts and which maintains a constant quality. Furthermore, the saccharified chestnut paste can be utilized as a natural sweeting agent as the saccharified chestnut paste contains 80% or greater of free sugar and can be utilized for developing products for seniors proper to an elderly society in the future.COPYRIGHT KIPO 2014[Reference numerals] (AA) First step: adding water to chestnuts and heating (BB) Second step: producing gelatinization slurry (CC) Third step: primary zymolysis(liquefying process) (DD) Fourth step: secondary zymolysis(saccharifying process and composing insoluble components) (EE) Fifth step: enzymatic deactivation (FF) Sixth step: primarily filtering (GG) Seventh step: washing process(mixing water to a filtering bowl and mixing) (HH) Eighth step: secondarily filtering (II) Ninth step: concentrating본 발명은 전통과실류이면서 영양학적 기능이 뛰어난 밤 소재의 풍미와가공적성을 향상시킨 밤 당화 페이스트를 제조하는 방법에 관
