Taffy is classified as a type of taffy in Article 4-6 of the Food Code of the Food Sanitation Act. According to its definition, "taffy refers to starch or starch-based raw materials that are hydrolyzed with enzymes or acids and then processed into sugar liquid, other types of taffy, and dextrin."
Taffy is a distinct product from shikhye and jocheong, and in the past, except for gangyeot and garaeyot, most were made by adding various herbal medicines to malt syrup (taffy: barley sprouts) at home. Each region made it by adding local specialties, and representative products include Ulleungdo pumpkin taffy, doraji taffy, and gangyeot.
In addition, taffy that does not stick to teeth is being developed to attract consumers, so it is thought that it is being developed and marketed similarly to garaetteok that does not harden even after being kept for a long time.
Carbohydrates represented by starch are converted into monosaccharides, disaccharides, and fructose by amylase in the human body, but polysaccharides such as starch must be converted into monosaccharides and disaccharides such as glucose in order to increase the digestion and absorption rate in the human body. Therefore, taffy is a product of saccharification by amylase.
In addition to physical changes such as gelatinization and puffing of starch, taffy is a product of a representative chemical change, so it can be said to be a product of a large-scale change to the extent of surface transformation rather than tautification.
In the past, taffy making using pumpkin taffy was said to have been decided by looking at the cross-section of thick taffy and determining the size and size of the air holes, which can be said to be the result of hundreds of pushing and pulling (sangchu: 相推) by workers in the manufacturing process.
You can see the contents of the main text of the Book of Changes about sangchu, that is, pushing and pulling.
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Thanks a lot