KR100441425B1 - A manufacturing method of green-tea jelly using a green-tea powder and A green-tea jelly by it's manufacturing method - Google Patents
A manufacturing method of green-tea jelly using a green-tea powder and A green-tea jelly by it's manufacturing method Download PDFInfo
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- KR100441425B1 KR100441425B1 KR10-2001-0081702A KR20010081702A KR100441425B1 KR 100441425 B1 KR100441425 B1 KR 100441425B1 KR 20010081702 A KR20010081702 A KR 20010081702A KR 100441425 B1 KR100441425 B1 KR 100441425B1
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 76
- 235000009569 green tea Nutrition 0.000 title claims abstract description 73
- 235000015110 jellies Nutrition 0.000 title claims abstract description 69
- 239000008274 jelly Substances 0.000 title claims abstract description 69
- 239000000843 powder Substances 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 11
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- 239000000203 mixture Substances 0.000 claims description 11
- 239000010802 sludge Substances 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
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- 235000019634 flavors Nutrition 0.000 description 12
- 241000219051 Fagopyrum Species 0.000 description 10
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 5
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
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- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명은 녹차분을 이용한 녹차묵의 제조방법 및 그 제조방법에 의하여 제조된 녹차묵에 관한 것으로, 좀 더 상세하게는 묵의 제조과정중에 녹차분을 일정 비율로 첨가시킴으로서 종래의 묵이 갖는 점탄성을 유지하여 식이성이 좋으면서도, 묵의 내부에 녹차의 유효성분이 묵에 흡수되어 있어 묵의 기능성을 향상시킬 수 있고, 녹차의 은은한 향과 맛을 취할 수 있으므로 풍미를 개선시킬 뿐만 아니라 소비자의 다양한 기호도 충족시킬 수 있다는 효과를 가져오는 녹차분을 이용한 녹차묵의 제조방법 및 그 제조방법에 의하여 제조된 녹차묵에 관한 것이다.The present invention relates to a method for producing green tea jelly using green tea powder and to green tea jelly prepared by the manufacturing method. More specifically, by adding green tea powder in a predetermined ratio during the manufacturing process of the jelly, the viscoelasticity of conventional jelly While maintaining a good diet, the active ingredient of green tea is absorbed into the jelly to improve the functionality of the jelly. The present invention relates to a method for preparing green tea jelly using green tea powder having an effect that it can be satisfied, and to green tea jelly prepared by the manufacturing method.
Description
본 발명은 녹차분을 이용한 녹차묵의 제조방법 및 그 제조방법에 의하여 제조된 녹차묵에 관한 것으로, 좀 더 상세하게는 일반적인 묵의 제조공정중에 녹차분을 첨가시킴으로서, 제조되는 묵에 녹차의 향과 맛이 어우러지도록 하여 풍미를 개선시킬 수 있고, 각종 성인병 및 고혈압 등을 예방할 수 있는 유효성분을 함유시켜 기능성을 높일 수 있으며, 따라서 전체적인 상품성을 향상시킬 수 있는 녹차분을 이용한 녹차묵의 제조방법 및 그 제조방법에 의하여 제조된 녹차묵에 관한 것이다.The present invention relates to a method for producing green tea jelly using green tea powder and to green tea jelly prepared by the manufacturing method. More specifically, the flavor of green tea in the jelly prepared by adding green tea powder in the general manufacturing process of jelly Method of producing green tea jelly using green tea powder which can improve flavor by mixing with flavors and improve the functionality by containing active ingredients that can prevent various adult diseases and high blood pressure. And it relates to a green tea jelly prepared by the production method.
일반적으로 묵이라 함은 메밀이나 녹두, 도토리 등을 원료로 하여 껍질을 제거한 후 풀처럼 쑤어 식혀서 굳힌 음식을 말하며, 간장, 파, 참기름, 고춧가루, 깨소금 등에 넣어 간식이나 반찬으로 사용되는 우리나라 고유의 전통음식이다.In general, jelly refers to foods made by buckwheat, mung beans, and acorns, which have been removed from the shell and then simmered and cooled like grass. It is food.
이러한 묵은 사용되는 재료에 따라 제조방법이 조금씩 다른데, 예로부터 다음과 같은 방법에 의해 제조되는 것이 일반적이다.Although the manufacturing method differs slightly according to the old material used, it is conventionally manufactured by the following method.
녹두묵의 경우에는 녹두를 물에 불려 껍질을 제거하고, 맷돌이나 믹서를 이용하여 분쇄한 다음, 상기와 같은 분쇄물을 베주머니나 고운 겹체로 걸러 여과시키고, 이러한 여과물을 물과 혼합시켜 가라앉혔다가 상등수를 따라내고 밑에 가라앉은 침전물을 얻고, 다시 소량의 물을 첨가하여 끓이다가 침전물이 슬러지 상태가 되면 적당한 그릇에 옮겨 굳히면 된다. 이와 같은 녹두묵은 색깔이 깨끗하고 한없이 보드라운 느낌이 들어 청포라고도 한다.In the case of mung beans, the mung beans were soaked in water to remove the shells, pulverized using a millstone or a mixer, and then the above-mentioned crushed powder was filtered through a bag or a fine layer, and the filtrate was mixed with water to settle. Pour out the supernatant and get a precipitate that has sunk beneath it. Add a small amount of water to boil, and when the precipitate becomes sludge, transfer it to a suitable bowl and solidify it. This mung bean is known as Cheongpo because of its clean color and infinite feeling.
메밀묵의 경우에는 메밀을 더운 물에 담가 불린 후 껍질을 제거하여 절구를 이용하여 분쇄한 다음, 소정의 직경을 갖는 체로 여과시키고 물을 혼합하여 방치한 후, 상등수를 따라 버리고 밑의 침전물을 역시 풀쑤듯이 쑤고, 적당한 그릇에 담아 식히고 건조시킴으로서 얻을 수 있다.In the case of buckwheat jelly, soak the buckwheat in hot water, remove the shell, crush it with mortar, filter it with a sieve having a predetermined diameter, mix it with water, leave it to stand, discard it along the supernatant water, and remove the sediment below. It can be obtained by simmering, then putting in a suitable bowl to cool and dry.
도토리묵의 경우에는 껍질을 벗겨낸 도토리를 물에 불리고 우려내어 도토리 특유의 떫은 맛을 충분히 제거한 다음, 물에 불린 도토리알을 맷돌에 갈아 분쇄시킨 후, 상기 분쇄된 도토리를 고운 면주머니에서 짜고, 그 짜낸 물에서 생긴 침전물도 풀쑤듯이 쑤면서 적당히 엉기기 시작하면 약한 불에 뜸을 들인다. 그 후 냉수를 부어 식히면 윤택이 나고 부드러운 도토리묵을 얻을 수 있다.In the case of acorn jelly, the peeled acorns are soaked in water and rinsed to remove the astringent tastes of the acorns, and the acorns soaked in water are ground in a millstone, and the crushed acorns are squeezed in a fine cotton bag. The sediment from the squeezed water can also be moistened and moistened if it starts to entangle properly. After that, cold water is poured to cool and give a soft acorn jelly.
이러한 묵은 주성분이 거의 전분질로 이루어져 있기 때문에 그 맛이 담백하고 부드러우며, 어떤 음식과도 잘 어울리기 때문에 반찬류로 하여 사람들이 즐겨 먹는 음식 중에 하나이었다.Since the old main ingredient is almost starchy, its taste is light and soft, and it can be used with any food, making it a side dish.
하지만 근래에 들어서는 이러한 묵은 메밀이나 도토리 등을 주원료로 하여 제조되기 때문에 다른 건강식품에 비하여 기능성이 떨어지게 되고, 사람들의 기호가 다양화되면서 담백한 맛을 갖는 묵을 즐겨 찾는 사람들이 점점 감소하고 있는추세이며, 따라서 묵의 전체적인 상품성이 낮기 때문에 경쟁력이 떨어진다는 문제점이 발생하였다.However, in recent years, since the buckwheat or acorns are manufactured as main ingredients, they are less functional than other health foods, and as people's tastes diversify, the number of people who prefer to eat jelly with a light taste is decreasing. Therefore, there is a problem that the competitiveness of the jelly is low because the overall commerciality of the jelly is low.
따라서 묵의 제조공정 중에 묵의 풍미를 돋구거나 풍미를 향상시킬 수 있는 첨가물을 첨가하는 방법들이 시행되고 있으나, 아직까지 적절한 첨가물이 없는 상태이고, 또한 묵의 기능성이나 미감을 향상시키기 위한 첨가물의 연구가 미비하기 때문에 그 활용도가 낮은 실정이다.Therefore, the method of adding the additives to enhance the flavor or improve the flavor of the jelly during the manufacturing process of the jelly has been carried out, but there is no suitable additives yet, and research on additives to improve the functionality or aesthetics of the jelly Because of the lack of utilization of the situation is low.
상기와 같은 과제를 해결하기 위하여, 본 발명은 묵의 제조공정중 녹차분을 첨가시켜 제조되는 묵에 녹차를 함유시킴으로서, 묵에 녹차의 향과 맛이 어우러지도록 하여 풍미를 개선시켜 소비자의 다양한 기호를 충족시킬 수 있고, 녹차가 갖는 각종 성인병과 고혈압의 예방과 같은 기능성을 높일 수 있어 전체적인 상품성을 향상시킬 수 있는 녹차분을 이용한 녹차묵의 제조방법 및 그 제조방법에 의하여 제조된 녹차묵을 제공하는데 목적이 있다.In order to solve the above problems, the present invention by adding the green tea powder in the manufacturing process of the jelly by containing the green tea, the flavor and taste of the green tea in the jelly to improve the flavor to improve the taste of consumers To improve the functionality, such as the prevention of various adult diseases and hypertension of the green tea can improve the overall productability to provide a method for producing green tea jelly using green tea powder and the green tea jelly prepared by the method There is a purpose.
상기와 같은 목적을 해결하기 위하여 본 발명은,The present invention to solve the above object,
도토리, 메밀 또는 묵 등을 이용하여 제조되는 묵의 제조방법에 있어서,In the manufacturing method of jelly prepared using acorns, buckwheat or jelly,
묵의 원료를 분쇄 및 여과하고, 상기 여과된 원료를 물과 혼합하고 실온에서 2 내지 5시간 동안 방치시켜 상등수와 침전물로 분리시킨 다음, 상기 침전물만을 취하여 다시 소량의 물을 혼합하고, 상기 혼합물에 원료 100중량부에 대하여 5 내지 10중량부의 조성비로 녹차분을 첨가시킨 후, 상기 조성물을 교반하면서 50 내지70℃에서 슬러지 상태가 될 때까지 가열시키고, 상온까지 자연냉각시키는 과정으로 구성되는 것을 특징으로 하는 녹차분을 이용한 녹차묵의 제조방법을 제공함으로서 달성될 수 있다.The raw material of the jelly was pulverized and filtered, the filtered raw material was mixed with water and left at room temperature for 2 to 5 hours to separate the supernatant and the precipitate, and only the precipitate was taken and mixed with a small amount of water again. After adding the green tea powder in a composition ratio of 5 to 10 parts by weight based on 100 parts by weight of the raw material, the composition is heated to a sludge state at 50 to 70 ° C. while stirring, and naturally cooled to room temperature. It can be achieved by providing a method for producing green tea jelly using green tea powder.
이하 본 발명에 대해서 좀 더 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명은 녹차분을 묵에 첨가시키기 위하여 묵의 제조공정에 있어서, 원료를 물에 불린 후, 상등수를 분리하고 가라앉아 있는 원료의 침전물에 원료 100중량부에 대하여 5 내지 10중량부의 녹차분을 첨가하고 50 내지 70℃에서 가열시키는 것을 특징으로 한다.In the present invention, in order to add the green tea powder to the jelly, in the manufacturing process of the jelly, after the raw material is soaked in water, the supernatant is separated and 5-10 parts by weight of the green tea powder is added to 100 parts by weight of the raw material in a precipitate of the sinking raw material. It is added and heated at 50 to 70 ℃.
상기와 같은 과정으로 인하여 녹차분이 원료의 침전물 속에 골고루 혼합되고, 교반 및 가열되는 동안 녹차의 유효성분이 묵에 균일하게 함유됨으로서 녹차묵의 제조가 가능하게 되는 것이다.Due to the above process, the green tea powder is evenly mixed in the precipitate of the raw material, and since the active ingredient of green tea is uniformly contained in the jelly during stirring and heating, the green tea jelly can be manufactured.
이러한 녹차분은 일반적인 차의 생잎을 신선할 때 쪄서 효소의 자체능력을 제거하고 바로 냉각시켜 색과 성분을 고정시킨 다음, 차잎을 부드럽게 하면서 열풍건조시켜 수분을 건조하고 차의 줄기를 제거하여 분쇄함으로서 얻어지는 분말상태의 것을 사용하게 된다.These green tea powders are steamed when the fresh leaves of tea are fresh, remove the enzyme's own capacity and immediately cool to fix the color and ingredients. Then, the tea leaves are softened by hot air drying to dry the moisture and remove the stems of the tea to grind them. The powder form obtained is used.
상기와 같은 녹차분에는 카페인이나 카레킨류의 탄닌, 비타민 A, 비타민 C, 비타민 E, 섬유소, 불소 등의 여러가지 유효성분이 함유되어 있으며, 이러한 유효성분들은 우리 몸에 피로회복 및 스트레스 해소, 혈액순환의 촉진, 신진대사의 활성화, 노화방지, 동맥경화의 예방, 고혈압 예방에 효과가 있으며, 최근에는 다이어트에도 효과가 있는 것으로 밝혀져 있다.Green tea powder as described above contains various active ingredients such as tannin, vitamin A, vitamin C, vitamin E, fiber, and fluorine of caffeine and curry, and these active ingredients help our body recover from fatigue, reduce stress and circulate blood. It is effective in promoting, activating metabolism, preventing aging, preventing arteriosclerosis, and preventing high blood pressure, and recently, it has been found to be effective in diet.
따라서 묵에 녹차분을 투입하여 녹차묵을 제조하게 되면, 녹차의 유효성분이 묵에 흡수되어 있어 묵의 기능성을 향상시킬 수 있고, 녹차의 은은한 향과 맛을 취할 수 있으므로 풍미를 개선시키므로 전체적인 상품성을 높일 수 있게 된다.Therefore, when green tea jelly is prepared by adding green tea powder to jelly, the active ingredient of green tea is absorbed into the jelly to improve the functionality of the jelly, and the flavor and taste of green tea can be improved. It becomes possible.
이와 같은 녹차묵을 제조하기 위해서 먼저 도토리나 메밀, 녹두 등과 같은 묵의 주재료로 사용되는 원료를 믹서나 맷돌을 통하여 분쇄하고, 소정의 구경을 갖는 체를 통하여 여과시켜 고운 분말만을 취하게 된다.In order to produce such green tea jelly, the raw materials used as the main ingredients of jelly such as acorns, buckwheat and mung beans are pulverized through a mixer or a millstone, and filtered through a sieve having a predetermined diameter to obtain only fine powder.
상기와 같이 분말화된 원료를 물과 1 : 2의 비율로 혼합하고 실온에서 2 내지 5시간 동안 방치시키게 되면 두개의 층으로 나누어지게 되는데, 이때 상등수는 따라 버리고 침전물만을 취하게 되는데, 도토리를 원료로 한 묵의 경우에는 도토리가 갖는 고유의 떫은 맛을 제거하기 위하여 두번 이상 물로 우려내는 과정을 반복적으로 시행하기도 한다.When the powdered raw material is mixed with water at a ratio of 1: 2 and left at room temperature for 2 to 5 hours, it is divided into two layers. At this time, the supernatant is discarded and only the precipitate is taken. In the case of the jelly, the process of boiling with water twice or more to remove the inherent astringent taste of acorns may be repeated.
상기와 같은 침전물에 소정의 물을 다시 혼합하고, 녹차분을 원료 100중량부에 대해서 5 내지 10 중량부를 첨가하게 되는데, 만약 5중량부 미만으로 첨가하게 되면 녹차의 함유량이 너무 적어 녹차의 맛과 향이 충분히 나지 않고, 소정의 기능성 향상의 효과를 기대할 수 없으며, 10중량부를 초과하여 첨가하게 되면 다량의 녹차분에 의해 묵의 점탄성이 약해져 쉽게 깨지거나 뭉그러지게 된다는 문제점이 발생하게 되므로 원료 100중량부에 대해서 5 내지 10중량부의 녹차분을 첨가하는 것이 가장 효과적이라 할 수 있다.Re-mix the predetermined water to the precipitate as described above, and the green tea powder is added to 5 to 10 parts by weight based on 100 parts by weight of the raw material, if less than 5 parts by weight of the green tea content is too small to taste and 100% by weight of raw material because the fragrance is not good enough, and the effect of improving the predetermined functionality cannot be expected, and when it is added in excess of 10 parts by weight, the viscoelasticity of the jelly is weakened by a large amount of green tea powder, which causes breakage or crushing. It can be said that it is most effective to add 5 to 10 parts by weight of green tea powder.
상기와 같이 녹차분이 첨가된 혼합물을 50 내지 70℃의 온도 범위내에서 가열하면서 교반시켜주게 되는데, 이는 녹차에 들어있는 유효성분이 열에 의해 파괴되지 않고 묵에 녹차의 기능성을 보존하면서 함유되도록 하는 공정이며, 수분이 증발시키면서 슬러지 상태로 될 때까지 가열하여주게 된다.As described above, the mixture to which the green tea powder is added is stirred while heating within a temperature range of 50 to 70 ° C., which is a process for the active ingredient contained in the green tea to be contained while preserving the functionality of the green tea without being destroyed by heat. As the water evaporates, it is heated until it becomes sludge.
이렇게 슬러지화가 되면 소정의 용기에 옮겨 놓고 상온까지 자연냉각시키거나 차가운 음용수를 사용하여 강제냉각시켜 완전히 건조시키게 되면 녹차분을 이용한 녹차묵이 제조된다.When the sludge is converted into a predetermined container and then naturally cooled to room temperature or forcedly cooled using cold drinking water to completely dry, green tea jelly using green tea powder is prepared.
이와 같은 과정으로 제조된 녹차를 함유한 녹차묵은 묵의 내부에 녹차의 유효성분이 묵에 흡수되어 있어 묵의 기능성을 향상시킬 수 있고, 녹차의 은은한 향과 맛을 취할 수 있으므로 풍미를 개선시킬 뿐만 아니라 소비자의 다양한 기호도 충족시킬 수 있다는 효과를 가져오는 것이다.The green tea jelly containing the green tea prepared by the above process has the active ingredient of green tea absorbed by the jelly inside the jelly to improve the functionality of the jelly. The effect is that it can satisfy various tastes of consumers.
이하 본 발명을 하기한 실시예를 통하여 보다 상세하게 설명하기는 하나 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 하기의 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, and the present invention is not limited to the following examples.
<실시예 1><Example 1>
믹서를 이용하여 분쇄하고, 소정의 구경을 갖는 체를 통하여 여과시켜 고운 분말화한 메밀 100㎏에 물 200㎏을 혼합하고 실온에서 2 내지 5시간 동안 방치시켜 두개의 층으로 분리시킨 다음, 상등수는 따라버리고 침전물만을 취하였다.The mixture was ground using a mixer, filtered through a sieve having a predetermined diameter, mixed with 100 kg of finely powdered buckwheat, 200 kg of water, and allowed to stand at room temperature for 2 to 5 hours to separate into two layers. Discard and take only the precipitate.
상기와 같은 메밀 침전물에 다시 50㎏ 물을 혼합하고, 상기와 같이 혼합된 혼합물을 교반하면서 50 내지 70℃의 온도 범위내에서 가열하여 슬러지상태가 되면 소정의 용기에 옮겨 놓고 상온까지 자연냉각시킨 다음, 상온에서 완전히 건조시켜 제조된 묵을 실시예 1로 하였다.50 kg water is mixed again with the buckwheat precipitate as described above, and the mixed mixture is heated to a sludge state in the temperature range of 50 to 70 ° C. while stirring, and then transferred to a predetermined container and naturally cooled to room temperature. , Example 1 was prepared by drying completely at room temperature.
<실시예 2 내지 5><Examples 2 to 5>
믹서를 이용하여 분쇄하고, 소정의 구경을 갖는 체를 통하여 여과시켜 고운 분말화한 메밀 100㎏에 물 200㎏을 혼합하고 실온에서 2 내지 5시간 동안 방치시켜 두개의 층으로 분리시킨 다음, 상등수는 따라버리고 침전물만을 취하였다.The mixture was ground using a mixer, filtered through a sieve having a predetermined diameter, mixed with 100 kg of finely powdered buckwheat, 200 kg of water, and allowed to stand at room temperature for 2 to 5 hours to separate into two layers. Discard and take only the precipitate.
상기와 같은 메밀 침전물에 다시 50㎏ 물을 혼합하고, 녹차분을 하기 표 1과 같이 첨가한 후, 상기와 같이 녹차분이 첨가된 혼합물을 교반하면서 50 내지 70℃의 온도 범위내에서 가열하여 슬러지상태가 되면 소정의 용기에 옮겨 놓고 상온까지 자연냉각시킨 다음, 상온에서 완전히 건조시켜 제조된 녹차묵을 실시예 2 내지 5로 하였다.50 kg water was mixed again with the buckwheat precipitate as described above, and green tea powder was added as shown in Table 1 below, and the mixture of green tea powder was added as described above while heating in a temperature range of 50 ° C. to 70 ° C. in a sludge state. When it was transferred to a predetermined container and naturally cooled to room temperature, the green tea jelly prepared by completely drying at room temperature to Example 2 to 5.
<실험예 1>Experimental Example 1
상기 실시예 1 내지 5의 방법으로 제조된 묵의 점탄성을 하기와 같이 측정하고, 성인남녀 각각 5명(총10명)을 대상으로 묵을 삼키지 않은 상태에서 맛과 향을 측정한 결과를 하기 표 1에 나타내었다.(각 실시예의 측정 후에는 양치를 하여 묵의 맛과 향이 남아있지 않도록 하고 10분이 경과 후 다음 실시예를 실시하였다)The viscoelasticity of the jelly prepared by the method of Examples 1 to 5 was measured as follows, and the results of measuring the taste and aroma in the state of not swallowing jelly for 5 adult men and women (total 10 persons) are shown in Table 1 below. (After the measurement of each example, it was brushed so that the taste and aroma of the jelly did not remain, and after 10 minutes, the following example was performed.)
-점탄성-Viscoelastic
제조된 묵을 젓가락을 이용하여 집었을 경우 그 상태에 따라 아래 기준에 따라 나누어 판정하였다.When the prepared jelly was picked up using chopsticks, it was determined by dividing according to the following criteria according to the state.
양호 : 묵이 으깨지지 않아 집기가 좋음Good: Good housekeeping because no jelly is crushed
불량 : 묵이 쉽게 으깨지거나 부서져 집기가 어려움Poor: Jelly is easily crushed or broken, making it difficult to pick up
-맛--flavor-
독특한 녹차 맛이 가미된 묵의 맛이 남Jelly flavored with unique green tea flavor
8명 이상 : 08 or more: 0
4 ~ 7명 : △4 to 7 people: △
4명 이하 : ×4 or less: ×
-향--incense-
독특한 녹차의 향이 가미된 묵의 냄새가 남The smell of jelly with the unique aroma of green tea
8명 이상 : 08 or more: 0
4 ~ 7명 : △4 to 7 people: △
4명 이하 : ×4 or less: ×
상기 표 1을 통하여 알 수 있듯이, 녹차분을 원료 100중량부에 대해서 5 내지 10 중량부를 첨가한 실시예 3 내지 5의 경우에 점탄성도 양호하고, 녹차의 맛과 향을 느낄 수 있다는 것을 알 수 있다.As can be seen from Table 1, in the case of Examples 3 to 5 in which the green tea powder is added 5 to 10 parts by weight based on 100 parts by weight of the raw material, the viscoelasticity is good, and it can be seen that the taste and aroma of green tea can be felt. have.
그 반면 5중량부 미만으로 첨가한 실시예 1 내지 2의 경우에는 녹차의 함유량이 너무 적어 녹차의 맛과 향이 충분히 나지 않았으며, 반대로 10중량부를 초과하여 첨가하게 되면 녹차의 맛과 향은 느낄 수 있었으나 다량의 녹차분에 의해 묵의 점탄성이 약해져 쉽게 깨지거나 뭉그러지게 되어 식이성이 좋지 않다고 답하였다.On the other hand, in the case of Examples 1 to 2 added in less than 5 parts by weight of the green tea content is too small, the taste and aroma of the green tea was not enough, on the contrary, when added in excess of 10 parts by weight can feel the taste and aroma of green tea However, due to the large amount of green tea powder, the viscoelasticity of the jelly was weakened, so it was easily broken or crushed.
상기한 바와 같이 본 발명에 따른 녹차분을 이용한 녹차묵은 묵의 제조과정중에 녹차분을 일정 비율로 첨가시킴으로서 종래의 묵이 갖는 점탄성을 유지하여 식이성이 좋으면서도, 묵의 내부에 녹차의 유효성분이 묵에 흡수되어 있어 묵의 기능성을 향상시킬 수 있고, 녹차의 은은한 향과 맛을 취할 수 있으므로 풍미를 개선시킬 뿐만 아니라 소비자의 다양한 기호도 충족시킬 수 있다는 효과를 가져오는 것이다.As described above, green tea powder using green tea powder according to the present invention is added to the green tea powder at a predetermined ratio during the manufacturing process of the jelly to maintain the viscoelastic properties of the conventional jelly, while having good dietary properties, It can be absorbed in to improve the functionality of the jelly, it can take the subtle flavor and taste of green tea, not only to improve the flavor but also to satisfy the various tastes of consumers.
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| KR20180090702A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Sea squirt and Manufacturing method thereof |
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| CN100350849C (en) * | 2005-07-27 | 2007-11-28 | 云南澜沧江啤酒企业（集团）有限公司 | Green tea beverage, and its prepn. method |
| KR20160113551A (en) | 2016-09-11 | 2016-09-30 | 박귀조 | Method for making dotorimuk |
| KR20160124714A (en) | 2016-10-13 | 2016-10-28 | 박귀조 | Method for making dotorimuk |
| KR20180090701A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Oyster and Manufacturing method thereof |
| KR20180090702A (en) | 2017-02-03 | 2018-08-13 | 안명자 | Jellied food with Sea squirt and Manufacturing method thereof |
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| Publication number | Publication date |
|---|---|
| KR20030051979A (en) | 2003-06-26 |
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