KR-20260062434-A - Method of making homemade caramel containing makgeolli lees

Abstract

The present invention relates to a method for manufacturing handmade caramel containing makgeolli lees, and more specifically, to a method for manufacturing handmade caramel, a unique candy product that provides new taste and nutrition by utilizing by-products of makgeolli, a traditional Korean alcoholic beverage, and to handmade caramel manufactured thereby. The present invention enhances resource efficiency by effectively utilizing makgeolli lees generated during the traditional liquor manufacturing process, and provides a caramel with savory flavor and a unique texture. Furthermore, it offers consumers a new option by providing a functional snack containing the nutritional components of makgeolli lees. The present invention provides a method for obtaining optimal taste and texture, particularly including the ratio of makgeolli lees and caramel and the manufacturing process.

Inventors

• 배지영

Assignees

• 배지영

Dates

Publication Date

20260507

Application Date

20241029

Claims (5)

1. Step 1: preparing 40 to 45 parts by weight of whipping cream, 25 to 35 parts by weight of sugar, 15 to 20 parts by weight of rice syrup, 5 to 10 parts by weight of makgeolli lees, 2 to 5 parts by weight of butter, and 0.5 to 1 part by weight of salt; Step 2: After mixing the prepared whipping cream and makgeolli lees, add 15 to 20 parts by weight of jocheong and salt to a stainless steel pot, heat over medium heat while stirring, and once it starts boiling, reduce the heat to low and heat for 10 to 15 minutes; Step 3: slowly adding 25 to 35 parts by weight of sugar to the above mixture while stirring continuously; when the mixture begins to boil, reducing the heat to low and heating over medium heat for about 10 to 15 minutes until the mixture reaches 110 to 120 degrees so that it becomes smooth without lumps; Step 4: Add 2 to 5 parts by weight of butter with the heat turned off, and stir until the butter is completely melted and well mixed into the mixture, maintaining a smooth texture; Step 5: Line a prepared mold with parchment paper, pour the mixture from Step 4 evenly into the mold, and cool for 2 to 3 hours to solidify; A method for making handmade caramel containing makgeolli lees, characterized by including
2. In paragraph 1, A method for manufacturing handmade caramel containing makgeolli lees, characterized by further including a sixth step of cutting the cooled caramel from step 5 into units of approximately 15g and packaging it.
3. In paragraph 1, A method for manufacturing handmade caramel containing makgeolli lees, characterized in that the makgeolli lees are finely ground before use.
4. Handmade caramel comprising makgeolli lees produced by the manufacturing method of any one of paragraphs 1 to 3.
5. Handmade caramel containing whipped cream, makgeolli lees, and jocheong.

Description

Method of making homemade caramel containing makgeolli lees The present invention relates to a method for manufacturing handmade caramel containing makgeolli lees, and more specifically, to a method for manufacturing handmade caramel, a unique candy product that provides new taste and nutrition by utilizing by-products of makgeolli, a traditional Korean alcoholic beverage, and to handmade caramel manufactured thereby. Generally, the byproduct remaining after making makgeolli is called makgeolli lees, and most of it is discarded. The process of disposing of makgeolli lees at breweries incurs environmental problems and costs. Accordingly, the inventor intends to utilize makgeolli lees in the production of desserts such as high-end handmade caramel, which have recently gained popularity, to create an eco-friendly Korean specialty dessert that offers an interesting texture and unique flavor, harmonizes Korea's tradition with modernity. Figure 1 shows a handmade caramel containing makgeolli lees produced according to the present invention. Figure 2 shows a finished product according to the present invention. The method for manufacturing handmade caramel containing makgeolli lees according to the present invention is described with reference to examples as follows. The present invention is not limited to the following examples, and it will be understood that various modifications are possible by those skilled in the art to which the present invention belongs. Hereinafter, preferred embodiments according to the present invention will be described in detail. The method for manufacturing handmade caramel containing makgeolli lees according to the present invention is as follows. First, prepare 40 to 45 parts by weight of whipping cream, 25 to 35 parts by weight of sugar, 15 to 20 parts by weight of rice syrup, 5 to 10 parts by weight of makgeolli lees, 2 to 5 parts by weight of butter, and 0.5 to 1 part by weight of salt. After mixing the prepared whipping cream and makgeolli lees, put 15 to 20 parts by weight of rice syrup and salt into a stainless steel pot and heat over medium heat while stirring, but once it starts to boil, reduce the heat to low and heat for 10 to 15 minutes. Slowly add 25 to 35 parts by weight of sugar to the mixture while stirring continuously. When the mixture begins to boil, reduce the heat to low and heat over medium heat for about 10 to 15 minutes until the mixture reaches 110 to 120 degrees so that it becomes smooth without lumps. With the heat turned off, add 2 to 5 parts by weight of butter and stir so that the butter is completely melted and well mixed into the mixture, and the mixture maintains a soft texture. Parchment paper is placed in a prepared mold, the mixture from step 4 is poured evenly into the mold, and it is cooled for 2 to 3 hours to solidify and manufacture. The invention will be explained in detail below with reference to examples. 1. Prepare ingredients Prepare 42 parts by weight of whipping cream, 31 parts by weight of sugar, 17 parts by weight of rice syrup, 7 parts by weight of makgeolli lees, 2 parts by weight of butter, and 1 part by weight of salt relative to the total weight. 2. Mixing and heating step Preparation of whipping cream and makgeolli lees: Prepare whipping cream (42 parts by weight) and makgeolli lees (7 parts by weight). At this time, if the makgeolli lees are finely ground before use, a more uniform mixture is possible. Add fresh cream, makgeolli lees, rice syrup (17 parts by weight), and salt (1 part by weight) to a stainless steel pot and heat over medium heat. Stir the mixture until just before it starts to bubble. During this process, stir carefully so that the flavors of the fresh cream and makgeolli lees blend well. Once the mixture starts to boil, reduce the heat to low and stir continuously until it becomes smooth and lump-free. This process takes about 10 to 15 minutes. 3. Add sugar and heat Slowly add sugar (31 parts by weight) to the mixture while stirring continuously. Allow the sugar to completely dissolve and be evenly mixed into the mixture. Heat the mixture over medium heat until it reaches 118 degrees. During this process, stir continuously while taking care to prevent the mixture from boiling. Heat while measuring the exact temperature with a thermometer. 4. Add butter Remove from heat: Remove from heat when the mixture reaches 118 degrees. Add butter and mix: With the heat off, add butter (2 parts by weight) and stir until the butter is completely melted and well mixed into the mixture. During this process, ensure the mixture maintains a smooth texture. 5. Pour into mold and cool Prepare a mold of appropriate size by lining it with parchment paper. Pour the finished caramel mixture evenly into the prepared mold. Take care to ensure the mixture spreads evenly throughout the mold. Cool thoroughly at room temperature to solidify. During the cooling process, it is important to maintain a constant external temperature and humidity. T