| 摘要 |
A method of manufacturing a traditional sticky candy(Yeot) and grain syrup(Jocheong) is provided to reduce concentration time of the traditional sticky candy and grain syrup by use of juice or powder of pears, Platycodon root and ginger without the extract and produce the products without hot taste and biting flavor of ginger while retaining the efficacy of Platycodon root and ginger without loss. Rice and corn are mixed in a weight ratio of 2:1 and soaked in cold water for 6hr and ground. Then 35 to 45 parts by weight of a mixed flour of rice and corn is mixed with 4 to 5 times the weight of water, heated over high heat for 1hr and cooled to 60 to 70deg.C. The cooled liquid is mixed with 4 to 8 parts by weight of malt, saccharified at 60 to 70deg.C for 4 to 6hr, heated over medium heat for 1 to 2hr, cooled and filtered. The filtrate is heated over high heat for 4hr and added with 10 to 15 parts by weight of pear juice, 10 to 15 parts by weight of Platycodon root powder and 1 to 3 parts by weight of ginger powder after reducing the heat to medium heat and low heat at 10 to 15min intervals when it begins to get sticky, followed by heating and concentrating.
|
