Tanghulu Cooking Syrup and Preparation Method thereof

The present invention relates to a method for manufacturing Tanghulu (candied fruits) cooking syrup, and Tanghulu cooking syrup manufactured by the same, wherein the method comprises the following steps: adding a raw material containing sugar, purified water, ion starch syrup, and rice syrup oligosa...

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Bibliographische Detailangaben
1. Verfasser:	JUNG, HUN MIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing Tanghulu (candied fruits) cooking syrup, and Tanghulu cooking syrup manufactured by the same, wherein the method comprises the following steps: adding a raw material containing sugar, purified water, ion starch syrup, and rice syrup oligosaccharide to a heating and stirring tank; heating the added raw materials to 90 to 110°C, followed by stirring the same for 1 to 10 hours without heating to obtain Tanghulu cooking syrup; and sealing and packaging the Tanghulu cooking syrup for shipping. 본 발명은 설탕, 정제수, 이온물엿 및 쌀조청올리고당을 포함하는 원료를 가열교반탱크에 투입하는 단계; 투입된 원료를 90 내지 110 ℃로 가열한 후 가열이 없는 상태에서 1 내지 10 시간 동안 교반하여 탕후루 전용 요리당을 얻는 단계; 및 상기 탕후루 전용 요리당 밀봉 포장하여 제품을 출하하는 단계;를 포함하는 탕후루 전용 요리당 제조방법 및 이로부터 제조된 탕후루 전용 요리당에 관한 것이다.