KR102686431B1 - Manufacturing method for tapioca pearl with multi layer - Google Patents

Abstract

The present invention includes the steps of preparing an extract for the inner layer; Preparing a powder for addition using the solid content generated during the preparation of the extract for the inner layer; Preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, coloring, sugar, sea salt, and thickener; Preparing an inner layer raw material by mixing the additive powder with the tapioca pearl raw material; Grinding the tapioca pearl raw material and the red ginseng raw material to a uniform size; Inserting the pulverized inner layer raw material into a rotary molding machine, then rotating the rotary molding machine and adding the inner layer extract mixed with purified water to agglomerate the inner layer raw material; When the size of the aggregated inner layer raw material reaches 0.1 to 2 mm, the supply of the extract for the inner layer mixed with the purified water is stopped, and then the rotomolder is rotated while adding the tapioca pearl raw material to grow the size of the tapioca pearl. step; And when the size of the tapioca pearl reaches 9 to 10 mm, stopping the supply of the tapioca pearl raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly mold the tapioca pearl in size. A multi-layer structure comprising the step of: Eggplant provides a method for manufacturing tapioca pearls.

Description

Manufacturing method for tapioca pearl with multi-layer structure {Manufacturing method for tapioca pearl with multi layer}

The present invention relates to a method for producing tapioca pearls with a multi-layered structure. More specifically, when manufacturing tapioca pearls, a multi-layered structure is formed, and the taste and aroma of tapioca pearls are improved by adding ingredients that can add flavor to the inner layer. It relates to a method of manufacturing tapioca pearls with a multi-layer structure.

Recently, with the development of take-out drinks and tea culture, various attempts at beverages are being made. At this point, there is a growing demand in Korea for bubble tea, which is popular in Southeast Asia and is made by adding small particles called bubbles to various beverages and teas to enhance the chewy taste. There are many different types of bubbles that go into this, from fruit to jelly. Among them, tapioca peal is a jelly-like product made using tapioca starch as a raw material.

The starch collected from the tubers of cassava is called tapioca. The toxic components are mainly distributed in the outer skin, so when it is peeled, ground, soaked to remove impurities, and dried, white tapioca powder starch is obtained. If you put this in a linen bag and shake it before it dries, it becomes grains with a diameter of 3~. When these grains are placed on a heated iron plate and mixed well, the surface becomes paste and becomes translucent pearl-like, which is called tapioca pearl. In addition, tapioca starch is used as a raw material for confectionery, alcohol fermentation, paste, and various dishes.

Beverages such as bubble tea and tapioca milk tea are chilled so that you can taste the granules and the drink together. For example, bubble tea is made by adding bubbles in the form of granules such as fruit or jelly to give the texture of chewing the granules in the mouth while drinking the drink.

These jellies are made from pectin or agar as the main ingredient, and when mixed with cold drinks, they freeze and provide a sticky feel in the mouth rather than being chewy due to their soft texture. On the other hand, tapioca pearls, which are made from tapioca starch as the main ingredient, are mixed with cold drinks. It can maintain its chewy texture even after cooking, so it is used in desserts, drinks, shaved ice, etc.

However, most of the tapioca pearls sold in Korea are imported from China, Taiwan, etc., and if you look at the products that are actually imported, the expiration date is often more than 2 years and they are treated with unnecessary chemicals, so when you try to eat them, It is true that I feel rejected. In addition, depending on the degree of stickiness after cooking, there are some cases where it sticks well or cannot be easily peeled off one by one.

In particular, tapioca pearls, which are manufactured using starch as their main ingredient, have no taste or scent on their own, so they are dipped in sugar or caramel to supplement the taste and color, which has problems such as rapidly raising blood sugar levels. In addition, since it has no taste or scent, its utility is limited, so it is included in strong-tasting drinks and is only used to add a simple texture to the taste of the drink. Therefore, efforts are needed to improve the flavor and taste of tapioca pearls.

(0001) Republic of Korea Patent No. 10-1700318 (0002) Republic of Korea Patent No. 10-1676093

The present invention was devised to solve the above problems, and the purpose of the present invention is to provide a method for producing tapioca pearls having a multilayer structure.

The present invention also provides a method for producing tapioca pearls having a multi-layer structure containing ingredients that can add flavor to the inner layer.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to solve the above problem, the present invention includes the steps of preparing an extract for the inner layer; Preparing a powder for addition using the solid content generated during the preparation of the extract for the inner layer; Preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, coloring, sugar, sea salt, and thickener; Preparing an inner layer raw material by mixing the additive powder with the tapioca pearl raw material; Grinding the tapioca pearl raw material and the red ginseng raw material to a uniform size; Inserting the pulverized inner layer raw material into a rotary molding machine, then rotating the rotary molding machine and adding the inner layer extract mixed with purified water to agglomerate the inner layer raw material; When the size of the aggregated inner layer raw material reaches 0.1 to 2 mm, the supply of the extract for the inner layer mixed with the purified water is stopped, and then the rotomolder is rotated while adding the tapioca pearl raw material to grow the size of the tapioca pearl. step; And when the size of the tapioca pearl reaches 9 to 10 mm, stopping the supply of the tapioca pearl raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly mold the tapioca pearl in size. A multi-layer structure comprising the step of: Eggplant provides a method for manufacturing tapioca pearls.

In one embodiment, the step of preparing the tapioca pearl raw material by mixing the tapioca starch, modified starch, pigment, sugar, sea salt, and thickener is performed by mixing 50 to 100 parts by weight of modified starch and 0.5 to 0.5 to 100 parts by weight of pigment, compared to 100 parts by weight of tapioca starch. The step of mixing 1 part by weight, 10 to 30 parts by weight of sugar, 1 to 5 parts by weight of sea salt, and 5 to 20 parts by weight of thickener, and the step of mixing the additive powder with the tapioca pearl raw material to prepare the inner layer raw material, This may be a step of mixing 5 to 20 parts by weight of powder for addition compared to 100 parts by weight of tapioca pearl raw material.

In one embodiment, after the step of uniformly molding the size of the tapioca pearl, adding the grown tapioca pearl to water heated to 90 to 105 ° C. and then heating for 40 to 60 minutes; And after the heating is completed, washing the tapioca pearls to remove excess starch present on the surface, and then further comprising immersing the tapioca pearls in a syrup mixed with the extract for the inner layer, wherein the extract for the inner layer is included. The syrup is prepared by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of extract for the inner layer with 100 parts by weight of water; Heating the mixed syrup raw materials to a temperature of 90 to 120°C; And when the volume of the syrup raw material is reduced to 1/4 to 3/4, the heating is stopped to prepare a syrup containing the extract for the inner layer.

In one embodiment, the step of preparing the extract for the inner layer includes cutting the raw material for the inner layer into pieces of 1 to 5 cm in size; Drying the cut raw material for the inner layer so that the moisture content is less than 5% by weight; puffing the dried inner layer raw material at a temperature of 200 to 250°C using a puffer; Mixing 50 to 120 parts by weight of sugar with 100 parts by weight of the puffed inner layer raw material, then charging it into an extraction container and storing it for 5 to 20 days to extract the active ingredient; And a step of preparing an extract by removing solid content after the extraction of the active ingredient is completed, wherein the raw materials for the inner layer include red ginseng, strawberries, grapes, tangerines, oranges, apples, mangoes, watermelons, lemons, plums, corn, tomatoes, and It includes at least one selected from the group of melons, and the step of preparing the powder for addition includes drying the separated solids at a temperature of 50 to 80 ° C. so that the moisture content is less than 5% by weight; And it may include the step of pulverizing the dried solid content to prepare powder for addition.

The present invention also provides tapioca pearls having a multilayer structure produced by the above method.

According to an embodiment of the present invention, by manufacturing tapioca pearls with a multi-layer structure, the inner layer components are combined with the tapioca pearls, thereby providing a method for producing tapioca pearls with a multi-layer structure that can easily supply the inner layer components to the human body. .

In addition, the present invention manufactures tapioca pearls in a multi-layered structure, and adds various extracts containing fruit to the inner layer, thereby adding new tastes and aromas to tapioca pearls that simply had a texture, which can increase preference when consumed. A method for manufacturing tapioca pearls having a multi-layer structure can be provided.

In addition, the present invention uses the solid content generated during the production of the inner layer extract as a material for tapioca pearls, which not only reduces manufacturing costs, but also allows the entire tapioca pearl to have a uniform taste and aroma, thereby increasing preference when consumed. It is possible to provide a method for manufacturing tapioca pearls having a multi-layered structure.

The effects according to the present invention are not limited to the details exemplified above, and further various effects are included within the present invention.

Figure 1 shows a method for producing tapioca pearls with a multilayer structure according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.

Meanwhile, a “module” or “unit” for a component used in this specification performs at least one function or operation. And the “module” or “unit” may perform a function or operation by hardware, software, or a combination of hardware and software. Additionally, a plurality of “modules” or a plurality of “units” excluding a “module” or “unit” that must be performed on specific hardware or performed on at least one processor may be integrated into at least one module. Singular expressions include plural expressions unless the context clearly dictates otherwise.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

Figure 1 shows a method for producing red ginseng tapioca pearls of the present invention.

The present invention includes the steps of preparing an extract for the inner layer; Preparing a powder for addition using the solid content generated during the preparation of the extract for the inner layer; Preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, coloring, sugar, sea salt, and thickener; Preparing an inner layer raw material by mixing the additive powder with the tapioca pearl raw material; Grinding the tapioca pearl raw material and the red ginseng raw material to a uniform size; Inserting the pulverized inner layer raw material into a rotary molding machine, then rotating the rotary molding machine and adding the inner layer extract mixed with purified water to agglomerate the inner layer raw material; When the size of the aggregated inner layer raw material reaches 0.1 to 2 mm, the supply of the extract for the inner layer mixed with the purified water is stopped, and then the rotomolder is rotated while adding the tapioca pearl raw material to grow the size of the tapioca pearl. step; And when the size of the tapioca pearl reaches 9 to 10 mm, stopping the supply of the tapioca pearl raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly mold the tapioca pearl in size. A multi-layer structure comprising the step of: This is about how to make tapioca pearls.

The inner layer extract is prepared by extracting liquid active ingredients from red ginseng or fruits or vegetables, and in the present invention, sugar can be used to extract it. In particular, sugar can form a high osmotic pressure, so not only can the active ingredient be effectively extracted from the red ginseng or fruits or vegetables, but it can also be used in the production of tapioca pearls in the subsequent process to supplement sweetness.

To this end, the step of preparing the extract for the inner layer includes cutting the raw material for the inner layer into pieces of 1 to 5 cm in size; Drying the cut inner layer raw material so that the moisture content is less than 5% by weight; puffing the dried inner layer raw material at a temperature of 200 to 250°C using a puffer; Mixing 50 to 120 parts by weight of sugar with 100 parts by weight of the puffed inner layer raw material, then charging it into an extraction container and storing it for 5 to 20 days to extract the active ingredient; And it may include preparing an extract by removing solid content after the extraction of the active ingredient is completed.

The red ginseng is a type of ginseng processed product obtained by repeatedly steaming and drying ginseng to obtain a red color. It is known to have a higher content of active ingredients, especially saponin, and to have an excellent taste compared to ginseng. In the case of the present invention, a liquid extract can be prepared and used by extracting the active ingredient from the red ginseng.

In addition to the above red ginseng, the active ingredient can be extracted and used from fruits or vegetables with various flavors, and one type selected from the group of strawberries, grapes, tangerines, oranges, apples, mangoes, watermelons, lemons, plums, corn, tomatoes and melons. It may include more. In particular, extracts made from fruits or vegetables, including the red ginseng, contain active ingredients such as polyphenol, saponin, and lycopene, so they can have antioxidant effects and fatigue recovery effects, and because they contain organic acids, when ingesting the tapioca pearls. It can have the advantage of facilitating digestion.

The red ginseng, fruits or vegetables can be used commercially, and it is preferable to cut the purchased red ginseng, fruits or vegetables into pieces of 1 to 5 cm in size. If the red ginseng is cut to a size of less than 1cm, the cutting efficiency decreases, and if it is cut to a size of 5cm or more, the surface area is reduced and extraction may not be smooth.

Red ginseng, fruits or vegetables cut as above can be directly put into the puffer, but since fruits and vegetables have a large amount of moisture, the puffing efficiency may decrease if they are directly charged into the puffer. Therefore, it is preferable that the red ginseng, fruits or vegetables are dried to a moisture content of less than 5% by weight and then charged into the puffer.

Red ginseng, fruits or vegetables dried as described above can be charged into a puffer to perform a puffing step. The expansion step refers to a process of heating an object at high temperature and high pressure and then expanding it to have porosity by rapidly reducing the pressure. The water in the object is mainly heated at high temperature and pressure, and then changes into water vapor due to a rapid decrease in pressure, forming the object. expands. Through this swelling process, the cut red ginseng of the present invention can have a porous structure, which increases the surface area of the red ginseng, fruit or vegetable, which can serve to increase extraction efficiency. If the temperature of the puffing step is heated below 200°C, smooth puffing may be difficult, and if heated to a temperature exceeding 250°C, the active ingredients of the red ginseng, fruits or vegetables may be thermally decomposed.

Red ginseng, fruits or vegetables puffed as described above can be mixed with 50 to 120 parts by weight of sugar based on 100 parts by weight of the puffed inner layer raw material, then charged into an extraction container and stored for 5 to 20 days to extract the active ingredient. At this time, the sugar is initially in a solid state, but over time, it can generate water and decompose to change into a liquid state. Since it has a high normal pressure, it can penetrate into the puffed inner layer raw material and easily extract the active ingredient. there is. If the sugar is included in less than 50 parts by weight compared to 100 parts by weight of the raw material for the puffed inner layer, it may reach a saturation concentration and extraction of the active ingredient may not be easy, and if it is included in more than 120 parts by weight, the amount of the active ingredient is relatively low. The content may drop. Additionally, if the storage period is less than 5 days, extraction of the active ingredient may not be completed, and if stored for more than 20 days, microorganisms may occur or off-flavors may occur.

After extraction of the active ingredient is completed as described above, the solid content can be separated and used. At this time, separation of the solid content can be performed by compressing or centrifuging the solid content, and since the separated solid content also contains a large amount of active ingredients, the solid content can be used to manufacture powder for addition.

To this end, the step of preparing the powder for addition includes drying the separated solid content at a temperature of 50 to 80 ° C. so that the moisture content is less than 5% by weight; And it may include the step of grinding the dried solid to prepare powder for addition.

As discussed above, even after the inner layer extract is separated, the solid content may contain a large amount of active ingredients and may include active ingredients that are not separated by the osmotic pressure of the sugar. In the existing method, such solid content was discarded, but in the case of the present invention, a powder for addition is manufactured using the solid content and included in the tapioca pearl, thereby reducing the manufacturing cost and at the same time, a higher active ingredient content can be expected. However, in the case of the solid content, the amount used may be different from the extract for the inner layer, so in case of excess or deficiency, it is possible to discard the excess solid content or mix additional red ginseng, fruit or vegetable powder in place of the insufficient solid content.

The solid content may be dried to powder. At this time, the drying is preferably performed at a temperature of 50 to 80 ° C. so that the moisture content is less than 5% by weight. In general, the freeze-drying method is widely used to dry food, but in the case of red ginseng, fruits, or vegetables used in the present invention, hot air drying, which is inexpensive, can be used because it is dried before extraction. However, when high temperature hot air is used, the active ingredient may be thermally decomposed, so it is preferable to dry at a temperature of 50 to 80°C. At this time, the solid content is preferably dried so that the moisture content is less than 5% by weight, and if the moisture content exceeds 5% by weight, powdering may be difficult.

The dried solid content can be pulverized and manufactured into powder for addition. At this time, the grinding is preferably performed using a rotary grinder or ball mill.

The extract for the inner layer and the powder for addition prepared as described above can be used in the production of capioca pearls in the process described later.

Tapioca starch refers to starch collected from the roots of the tropical crop cassava. This tapioca starch tends not to lose elasticity even at low temperatures after gelatinization, so it is used in cooling drinks such as milk tea.

The modified starch refers to starch that has been modified for storage by acid or base treatment or heat treatment. In the present invention, it can be added to improve the properties of the tapioca starch and at the same time increase transparency. At this time, the modified starch may be mixed and used in an amount of 50 to 100 parts by weight compared to 100 parts by weight of the tapioca starch. If the modified starch is used in an amount of less than 50 parts by weight, the transparency of the produced tapioca pearl may decrease, and if the modified starch is used in an amount exceeding 100 parts by weight, the tapioca pearl may harden at low temperature.

The pigment is used to add a specific color to the tapioca pearl, and due to the nature of this "u" using red ginseng, a red or brown pigment may be used. The pigment is used in an amount of 0.5 to 1 weight compared to 100 parts by weight of the tapioca starch. may be included, and if it is included in less than 0.5 parts by weight, color development may worsen, and if it is included in more than 1 part by weight, off-flavor may occur or the transparency of the tapioca pearl may decrease.

The sugar is added to sweeten the tapioca pearls produced by acidification, and may be included in an amount of 10 to 30 parts by weight compared to 100 parts by weight of the tapioca starch. In particular, in the case of the present invention, some of the sugar can be supplied through the red ginseng extract, so it is preferable to use the same or smaller amount of sugar as existing tapioca pearls. If the sugar is included in less than 10 parts by weight, the preference of the tapioca pearl may decrease, and if it is included in more than 30 parts by weight, the gelatinization of the tapioca starch may not be smooth.

The sea salt is added to enhance the sweetness of the sugar, and may be included in an amount of 1 to 5 parts by weight relative to 100 parts by weight of the tapioca starch. If the sea salt is included in less than 1 part by weight, the effect of enhancing sweetness may be reduced, and if it is included in more than 5 parts by weight, the salty taste may become stronger.

The thickener is added to improve the texture of the tapioca pearls, and commonly used thickeners such as xanthan gum, guar gum, or gum arabic may be used. The thickener may be included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the tapioca starch. If the thickener is included in less than 5 parts by weight, the elasticity of the manufactured tapioca pearl may decrease, and if it is included in more than 20 parts by weight, the strength of the tapioca pearl may increase and the texture may deteriorate.

Tapioca pearl raw materials can be prepared by mixing tapioca starch, modified starch, pigment, sugar, sea salt, and thickener in the same ratio as above, and then used as the basic raw material for tapioca pearls. The raw material for this tapioca pearl can be mixed with the additive powder to form the central part of the tapioca pearl, and can be used as a raw material for forming the outer part of the tapioca pearl. At this time, it is preferable that the powder for addition is included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the tapioca pearl raw material. If the additive powder is included in less than 5 parts by weight, it is difficult to expect the effect of enhancing flavor, taste, and nutrients by the additive powder, and if it exceeds 20 parts by weight, the formation of an inner layer of tapioca pearls may occur due to excessive additive powder. It can be difficult.

The inner layer extract, tapioca pearl raw material, and inner layer raw material prepared as described above may be supplied to a rotating mixer in each order to form tapioca pearl.

The rotation molding machine is a molding machine in which one side of a rotating conical or cylindrical barrel is open. Powdered raw materials are put into the molding machine, and moisture is supplied at the same time as rotation. The rotation of the molding machine produces spherical particles of a certain size. It is a device that can be molded. At this time, in the case of the rotary molding machine, a heating means and a liquid supply means may be installed for smooth molding, and spherical particles of different sizes can be formed depending on the amount of moisture supplied, temperature, and rotation speed.

The inner layer raw material may be input into the rotary molding machine. At this time, the inner layer raw material added is used to form the central part of the tapioca pearl. The powdery inner layer raw material is added, and then moisture is supplied and grown until it reaches 0.1 to 2 mm. At this time, it is preferable to use a mixture of purified water and the extract for the inner layer as the moisture. In the case of tapioca pearls containing existing additives, as tapioca pearls were manufactured using tapioca raw materials mixed with additives, the texture was often reduced or the taste was deteriorated. However, in the case of the present invention, the inner layer is formed using inner layer raw materials that can improve taste and aroma, and then the outer layer is coated with tapioca raw materials, so that the texture is the same as existing tapioca pearls and at the same time, the flavor of red ginseng, fruit, or vegetables. Foods and flavors can be added, and new aesthetics can be created by varying the colors of the inner and outer layers.

At this time, if the growth of the inner layer is less than 0.1 mm, it may be difficult to attach the tapioca pearl raw material in the process described later. If it grows to a size exceeding 2mm, the texture may deteriorate.

After growth is completed as described above, the size of the tapioca pearl can be grown by rotating the rotary molding machine while adding the tapioca pearl raw material. In the case of the center manufactured using the tapioca pearl raw material, a large amount of moisture is supplied to form it, so the tapioca pearl raw material may adhere to the outside of the inner layer raw material even if no additional moisture is supplied. Also, if moisture is supplied at this time, some of the tapioca pearl raw materials may self-agglomerate, so tapioca pearls of different sizes and textures can be produced. Therefore, after the formation of the center using the inner layer raw material is completed, it is desirable to stop supplying the extract for the inner layer mixed with the purified water, add the tapioca pearl raw material, and then rotate the rotary molding machine to increase the size of the pearl. . Also, if moisture is insufficient at this time, it is possible to supplement moisture by supplying purified water. In addition, it is preferable that the tapioca pearl raw materials are not added all at once, but sequentially according to the growth of the pearl. When the size of the tapioca pearls produced reaches 9 to 10 mm, the supply of tapioca pearl raw materials can be stopped. .

After the growth of the tapioca pearls is completed as described above, the rotary molding machine can be rotated for 20 to 30 minutes to uniformly mold the size of the tapioca pearls. Immediately after the molding is completed, there may be some difference in the size of the tapioca pearls, and their shape may not be completely circular. Therefore, in order to improve the marketability of these tapioca pearls, it is desirable to rotate the rotary molding machine for an additional 20 to 30 minutes to uniformize the size and shape.

Looking at this in detail, when molding is performed without additional tapioca pearl raw materials being supplied to the rotary molding machine, friction occurs between each tapioca pearl, and the raw materials attached to the surface may move and adhere between the tapioca pearls. That is, if the movement of the surface raw material continues for a long time, the size of the tapioca pearls becomes uniform and the shape of the tapioca pearls can form a sphere.

Once the molding of the tapioca pearl is completed as described above, it is possible to commercialize and sell it as is, but it is desirable to supplement the taste and improve marketability through post-processing.

To this end, after forming the tapioca pearls uniformly in size, adding the grown tapioca pearls into water heated to 90 to 105° C. and then heating for 40 to 60 minutes; And after the heating is completed, washing the tapioca pearls to remove excess starch present on the surface may further include immersing the tapioca pearls in a syrup mixed with the extract for the inner layer.

The tapioca pearls whose growth has been completed can be placed in water heated to 90-105°C and then heated for 40-60 minutes. Through this process, the starch of the tapioca pearl can be gelatinized, and as a result, the color of the tapioca pearl is changed to transparent, allowing the tapioca pearl to have its original color. In particular, in the case of the present invention, the inner layer contains extracts of red ginseng, fruits, or vegetables, and the outer layer uses tapioca starch, so it is possible to form a two-layer structure in which the outer layer is transparent and the inner layer has the color of the raw material. Therefore, it is possible to manufacture tapioca pearls with a new aesthetic compared to existing tapioca pearls with a single color. In addition, through the heating process, the elasticity of tapioca pearls increases and the texture improves, and the starch can be gelatinized and modified to be edible. Within the above temperature and time range, the starch of the tapioca pearl may be gelatinized normally, but if it is outside the above range, the active ingredient present in the inner layer may be thermally decomposed or gelatinization of the starch may be incomplete.

After the heating for gelatinization as described above is completed, the tapioca pearls can be washed to remove excess starch present on the surface. When the tapioca pearls are heated, excess starch may be eluted from the surface, which may cause the tapioca pearls to clump when stored. Therefore, agglomeration between tapioca pearls can be minimized by washing the excess starch present on the surface of the tapioca pearls after gelatinization is completed.

The tapioca pearls washed as above can be immersed in a syrup mixed with the extract for the inner layer. Through this process, the syrup containing the extract for the inner layer is attached to the outside of the tapioca pearl, and some of the extract and syrup for the inner layer are absorbed into the surface of the tapioca pearl, thereby enhancing the taste and aroma of the tapioca pearl.

The syrup containing the extract for the inner layer used at this time is prepared by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of the extract for the inner layer with 100 parts by weight of water; Heating the mixed syrup raw materials to a temperature of 90 to 120°C; And it may be manufactured by a method including the step of discontinuing heating when the volume of the syrup raw material is reduced to 1/4 to 3/4 to produce a syrup containing the extract for the inner layer.

Generally, syrup can be prepared by mixing sugar and water and then heating it. However, in the case of the present invention, it is preferable to further enhance the taste and aroma of the tapioca pearls by preparing syrup by mixing the inner layer extract in addition to the sugar and water.

At this time, the syrup can be prepared by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of extract for the inner layer with 100 parts by weight of water. Normal syrup can be produced within the above range, but if it is outside the above range, the flavor of the inner layer may be weakened or solid candy rather than liquid syrup may be formed after heating.

Syrup can be prepared by including sugar, water, and extract for the inner layer in the same ratio as above and then heating them. At this time, it is preferable to heat the mixed syrup raw materials to a temperature of 90 to 120 ° C. At this time, if the heating temperature is less than 980°C, the mixing may not be complete and syrup may not be formed, and if it exceeds 120°C, the sugar may be carbonized, causing a bitter taste or discoloration. Additionally, it is preferable to slowly mix the syrup raw materials during heating. However, in the case of mixing, it is preferable to mix only in a certain direction. If mixing in a random direction or the mixing direction is changed, the sugar may crystallize and syrup may not be formed.

The syrup raw material may be heated until its volume is reduced to 1/4 to 3/4. If the volume is reduced to less than 1/4, the syrup may carbonize or crystals may precipitate, and if the volume is reduced to more than 3/4, the syrup may not have sufficient viscosity.

Once the production of the syrup is completed, as in Seonggi, the produced tapioca pearls can be commercialized by immersing them in the syrup. At this time, the syrup can be partially absorbed into the tapioca pearls during the distribution process and used to enhance the taste and aroma, and can also serve as a preservative for the tapioca pearls and a filler to prevent the tapioca pearls from adhering to each other.

The present invention also provides tapioca pearls having a multilayer structure produced by the above method.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily implement them. Additionally, in describing the present invention, if it is determined that a detailed description of a related known function or known configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. Additionally, some features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to appropriate scale. However, those skilled in the art will easily understand these details.

Example 1

Red ginseng was cut into 3cm pieces and then puffed by charging it into a puffer heated to 230°C. 10 kg of puffed red ginseng and 8 kg of sugar were mixed, then charged into an extraction container and stored for 10 days to extract the active ingredient. After the extraction was completed, a red ginseng extract was prepared by pressing the solids and separating them through a mesh sieve.

The separated solid was dried to a moisture content of 4% by weight by supplying hot air at 70°C, and after drying was completed, red ginseng powder was prepared by pulverizing it using a rotary mixer.

Tapioca pearl raw materials were prepared by mixing 10 kg of tapioca starch, 8 kg of modified starch, 0.7 kg of pigment, 2 kg of sugar, 2 kg of sea salt, and 1 kg of xanthan gum.

Red ginseng raw material was prepared by mixing 1 kg of the red ginseng powder with 10 kg of the tapioca pearl raw material.

10 kg of the red ginseng raw material was put into a tapioca pearl production device having a rotary cylinder, and then the red ginseng extract mixed with purified water at a weight ratio of 10:1 was sprayed and the rotary cylinder was rotated to form the red ginseng raw material to a size of 1 mm.

After the red ginseng raw material was agglomerated to 1 mm, the supply of the red ginseng extract mixed with the purified water was stopped, and 100 g of the tapioca pearl raw material was sequentially added to grow the tapioca pearl until the size was 10 mm.

When the size of the tapioca pearl reached 10 mm, the supply of the tapioca pearl raw material was stopped and the rotary cylinder was additionally rotated for 30 minutes to stabilize the size and shape of the produced tapioca pearl.

A syrup raw material was prepared by mixing 1kg of sugar and 200g of red ginseng extract with 1kg of water, and then heated to half the amount at a temperature of 100°C to prepare red ginseng syrup.

Red ginseng tapioca pearls were prepared by mixing 500 g of the red ginseng syrup with 1 kg of the prepared tapioca pearls.

Example 2

The same procedure as in Example 1 was performed except that dried mango was used instead of red ginseng.

Example 3

The same procedure as in Example 1 was performed except that dried strawberries were used instead of red ginseng.

Example 4

The same procedure as in Example 1 was performed except that red ginseng powder was not used.

Example 5

The same procedure as in Example 1 was carried out except that red ginseng extract was not used when producing tapioca pearls.

Example 6

The same procedure as in Example 1 was performed except that red ginseng extract and red ginseng powder were not used when producing tapioca pearls.

Example 7

The same procedure as in Example 1 was performed except that tapioca pearls were manufactured using red ginseng raw materials instead of tapioca pearl raw materials.

Example 8

The preparation of red ginseng syrup was performed in the same manner as in Example 1 except that red ginseng extract was not used.

Experiment example

In order to investigate the taste and preference of the completed tapioca pearls, a panel of 20 people aged 25 to 35 with experience in sensory testing was formed and the average value was calculated using a 10-point scoring method for color, aroma, taste, and overall preference. The comparison is shown in Table 1. In this case, 10 points indicate the best quality, and 1 point indicates the poorest quality. In addition, all statistical analyzes were performed using the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance of the treatment section was tested using Duncan's multiple range test (p< 0.05) was tested.

taste incense color Texture overall preference Example 1 9.59 9.14 9.58 9.34 9.31 Example 2 9.61 9.54 9.46 9.54 9.55 Example 3 9.65 9.15 9.52 9.16 9.42 Example 4 6.81 8.13 8.44 9.12 7.95 Example 5 5.49 8.29 8.16 9.22 7.14 Example 6 4.19 7.98 7.16 9.10 7.08 Example 7 9.11 8.56 8.15 7.54 7.66 Example 8 6.34 5.48 8.84 8.45 7.68

As shown in Table 1, Examples 1, 2, and 3 of the present invention were found to have high preference. However, in the case of Example 4 in which red ginseng powder was not used in the production of capioca pearl, Example 5 in which red ginseng extract was not used, and Example 6 in which red ginseng extract and red ginseng powder were not used, the taste, aroma, and color of Example 1 were similar to Example 1. It was confirmed that the preference decreased by receiving a lower score, and when tapioca pearls were manufactured using only red ginseng powder (Example 7), the texture decreased and the overall preference decreased. In addition, it was confirmed that Example 7, which did not use ginseng extract during syrup production, showed low preference.

In the above, preferred embodiments of the present invention have been shown and described, but the present invention is not limited to the specific embodiments described above, and may be used in the technical field to which the invention pertains without departing from the gist of the invention as claimed in the claims. Of course, various modifications can be made by those skilled in the art, and these modifications should not be understood individually from the technical idea or perspective of the present invention.

Claims (5)

After extraction of the active ingredient is completed, separating the solid content to prepare an extract for the inner layer;
Preparing a powder for addition using the solid content generated during the preparation of the extract for the inner layer;
Preparing tapioca pearl raw materials by mixing tapioca starch, modified starch, pigment, sugar, sea salt, and thickener;
Preparing an inner layer raw material by mixing the additive powder with the tapioca pearl raw material;
Grinding the tapioca pearl raw material and red ginseng raw material to a uniform size;
Inserting the pulverized inner layer raw material into a rotary molding machine, then rotating the rotary molding machine and adding the inner layer extract mixed with purified water to agglomerate the inner layer raw material;
When the size of the aggregated inner layer raw material reaches 0.1 to 2 mm, the supply of the extract for the inner layer mixed with the purified water is stopped, and then the rotomolder is rotated while adding the tapioca pearl raw material to grow the size of the tapioca pearl. step; and
When the size of the tapioca pearl reaches 9 to 10 mm, stopping the supply of the tapioca pearl raw material and rotating the rotary molding machine for 20 to 30 minutes to uniformly mold the size of the tapioca pearl;
A method of manufacturing tapioca pearls having a multilayer structure comprising.
According to paragraph 1,
The step of producing tapioca pearl raw materials by mixing the tapioca starch, modified starch, pigment, sugar, sea salt, and thickener,
This is a step of mixing 50 to 100 parts by weight of modified starch, 0.5 to 1 part by weight of pigment, 10 to 30 parts by weight of sugar, 1 to 5 parts by weight of sea salt, and 5 to 20 parts by weight of thickener, compared to 100 parts by weight of tapioca starch.
The step of producing the inner layer raw material by mixing the additive powder with the tapioca pearl raw material,
A method for manufacturing tapioca pearls having a multi-layer structure, characterized in that the step of mixing 5 to 20 parts by weight of the additive powder with respect to 100 parts by weight of the tapioca pearl raw material.
According to paragraph 1,
After the step of uniformly molding the size of the tapioca pearls,
Inserting the grown tapioca pearls into water heated to 90-105°C and then heating for 40-60 minutes; and
After the heating is completed, washing the tapioca pearls to remove excess starch present on the surface, and then immersing the tapioca pearls in a syrup mixed with the extract for the inner layer;
Additionally includes,
The syrup containing the extract for the inner layer,
Preparing syrup raw materials by mixing 80 to 120 parts by weight of sugar and 20 to 50 parts by weight of extract for the inner layer with respect to 100 parts by weight of water;
Heating the mixed syrup raw materials to a temperature of 90 to 120°C; and
Preparing a syrup containing the extract for the inner layer by stopping heating when the volume of the syrup raw material is reduced to 1/4 to 3/4;
A method for manufacturing tapioca pearls having a multi-layer structure, characterized in that it is manufactured by a method comprising.
According to paragraph 1,
The step of preparing the extract for the inner layer is,
Cutting the raw material for the inner layer into sizes of 1 to 5 cm;
Drying the cut inner layer raw material so that the moisture content is less than 5% by weight;
puffing the dried inner layer raw material at a temperature of 200 to 250°C using a puffer;
Mixing 50 to 120 parts by weight of sugar with 100 parts by weight of the puffed inner layer raw material, then charging it into an extraction container and storing it for 5 to 20 days to extract the active ingredient; and
Preparing an extract by removing solid content after the extraction of the active ingredient is completed;
Includes,
The raw materials for the inner layer include one or more selected from the group of red ginseng, strawberries, grapes, tangerines, oranges, apples, mangoes, watermelons, lemons, plums, corn, tomatoes and melons,
The step of preparing the powder for addition is,
Drying the solid content to a moisture content of less than 5% by weight at a temperature of 50 to 80°C; and
Preparing powder for addition by grinding the dried solid content;
A method for manufacturing tapioca pearls having a multi-layer structure, comprising:
Tapioca pearls having a multi-layer structure manufactured by the method of any one of claims 1 to 4.