A Study on the manufacture of caramel from under grade wheat flour

등외소맥분(等外小麥粉)에서 Caramel제조(製造) 연구(硏究)

1) Caramel and original soybean sauce was obtained from under grade wheat flour. 2) Mixture of under grade wheat flour and ammonium Chloride or HCl was parched. Parch substance were mixed with water, and then were filtrated. This filtrated liquid is liquid of dextrin. The residue of the filtrated substance was contained protein and others. Liquid of dextrin were treated with HCl until reaction of $I_2$ is colorless. Liquid of dextrin was caramelized. The original soybean sause was obtained by the hydrolysis of residue. 3) Parching 200g of under grade wheat flour with 7g of ammonium chloride under $140^{\circ}C$. for 90mins. and then add about 200ml of water to it. About 150ml. of dextrin soln's can be obtain after filtration. 4) Caramelizing 150ml. of dextrin soln's was treated with liq. ammonia at $120^{\circ}C$ for 270mins. under $pH\;5{\sim}6$. it was possible to obtain 95g of $24^{\circ}B\acute{e}$ caramel. 5) When 25g of residue was hydrolysised with 75ml. of 18% HCl for 8hrs. boiling. it was possible to obtain 55ml. of $25^{\circ}B\acute{e}$ original soybean sauce. It is contain 2.20% of nitrogen.

1) 등외소맥분(等外小麥粉)의 이용성(利用性)을 향상(向上)시키고저 이것을 원료(原料)로하여 caramel를 제조하고 겸하여 배소로 생긴 잔사로는 간장원액을 만들었다. 2) 등외소맥분(等外小麥粉)에 염산 또는 염화 ammonia을 넣고 배소하여 전분을 dextrin으로 변화시키고 온수(溫水)를 넣고 여과하여 가용성 dextrin을 분리하였다. dextrin액을 산(酸)으로 처리를 하고 농축한다. 농축한 것에 ammonia수(水)를 넣어주면서 초화(焦化)하여 caramel를 만들었다. 3) 배소하고 dextrin을 분리한 나머지 즉 배소잔사를 염산(鹽酸)으로 가수분해(加水分解)하여 간장원액을 만들었다. 4) 등외소맥분(等外小麥粉) 200g에 염화(鹽化) ammonia 7g를 혼합(混合)하고 $140^{\circ}C$에서 90분(分)동안 배소(焙燒)하여 전분을 erythrodextrin정도로 변화시킨 다음 온수(溫水)를 가(加)하고 흡인(吸引)여과하여 얻은 dextrin액 150ml를 염산으로 pH1.8로 하고 옥소액(沃素液) 반응(反應)이 무색(無色)으로 될때까지 가열(加熱)하고 농축한 다음 ammonia수(水)를 넣어주면서 $pH\;5{\sim}6$에서 $120^{\circ}C$에 270분간(間) 초화(焦化)하여 보-메 24도의 caramel액 95g을 얻었다. 5) Dextrin액을 분리하고 남은 배소잔사 25g을 18%염산 75ml로 8시간 가수분해(加水分解)하여 질소분이 2.20이고 보-메 25로의 간장원액(原液) 55ml를 얻었다.