Studies on the manufacturing method Korean jelly and caramerization using lycorise

무릇을 이용(利用)한 엿의 제조방법(製造方法)과 cararmel 제법(製法)에 대한 연구(硏究)(식량절약(食糧節約)의 일환책(一環策)으로)

Lycorine was removed when lycorise was submerged and aciditied and lycorine was removed completely when the yellow spirit added after lycorise was submerged. A sweet tasts was increased when the wheat gluten has been made with the mixture of lycorise and the yellow spirit, and the viscosity was increased. The color of caramel was fixed completely when the yellow spirit and lycorise were used, simultaneously. The decolorization was not good when only the yellow spirit was used and the quantity of heat and time were saved, and the good color was obtained in the wheat gluten than lavamelization. The caramel obtained from the yellow spirit and lycorise was excellent than sugar.