KR100667258B1 - Method for manufacturing of jelly for packing - Google Patents
Method for manufacturing of jelly for packing Download PDFInfo
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- KR100667258B1 KR100667258B1 KR1020050063621A KR20050063621A KR100667258B1 KR 100667258 B1 KR100667258 B1 KR 100667258B1 KR 1020050063621 A KR1020050063621 A KR 1020050063621A KR 20050063621 A KR20050063621 A KR 20050063621A KR 100667258 B1 KR100667258 B1 KR 100667258B1
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- starch mixture
- starch
- jelly
- packaging container
- packaging
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
도 1은 본 발명의 제조공정도1 is a manufacturing process diagram of the present invention
도 2는 종래의 제조공정도2 is a conventional manufacturing process diagram
본 발명은 포장용 묵의 제조방법에 관한 것으로, 더욱 구체적으로는 전분을 주원료로 한 전분혼합물을 포장용기에 담아 포장한 상태에서 가열탱크에 넣고 전분혼합물이 골고루 혼합되면서 가열되도록 하여 호화시키고 이를 냉각시키는 수단에 의해 포장묵을 제조함으로써 묵제조공정을 줄이고 위생적인 포장용 묵을 제조할 수 있도록 한 것이다.The present invention relates to a method for manufacturing a packaging jelly, and more specifically, to put the starch mixture containing the starch as a main ingredient in a packaging container and put it in a heating tank to heat the starch mixture evenly mixed to gelatinize and cool it. By manufacturing packaging jelly by means, it is possible to reduce the manufacturing process of the jelly and to manufacture hygienic packaging jelly.
일반적으로 묵은 전분을 주원료로 하여 만들어지는 우리 전래의 농산물가공식품으로 메밀, 녹두, 도토리 등의 원료를 혼합하여 가열 솥에 넣고 교반하면서 장시간 가열하여 호화시키고 호화가 되면 물에 넣어 응고시켜서 만든 식품으로 그 제조방법을 보면 통상적으로 전분과 소금 등의 첨가물을 물에 혼합하여서 전분혼합물을 가열솥에 투입하여 충분히 끊이고 이를 골고루 교반하여 풀과 엉킴 상태로 쑤어지면 가열을 중지하고 냉각시키거나 물에 넣어 냉각시키는 수단으로 응고시켜서 묵을 제조하게 되고 이렇게 만든 묵을 위생적으로 유통할 수 있도록 포장용기에 밀봉하여 포장용 묵을 제조하게 되며 또한, 전분을 주원료로 하는 전분혼합물을 대형가열탱크에 투입하여 충분히 끓이게 됨과 아울러 골고루 교반하여 풀과 같이 되게 엉킨 상태로 쑤어지면 가열을 중단하고 가열탱크의 개폐밸브를 개방하여 이를 포장용기에 각각 담은 다음 자연냉각 또는 냉수를 부어 냉각시키는 수단으로 응고시켜 포장용기를 밀봉 포장하고 살균처리하는 과정을 거쳐 포장용 묵을 제조하게 되므로 대형용 가열 탱크에 원료를 넣고 가열하여 호화시킨 다음 가열탱크의 가열을 중단하고 포장용기에 담는 것은 가열탱크에 직접접촉되는 묵재료 혼합물이 누룽지처럼 눌러 붙거나 타게 되어 상품성이 떨어지고 개방된 포장용기에 담겨져서 대기중에 노출된 상태로 응고되어 덮개를 덮기 때문에 응고되는 동안에 이물질이 들어갈 염려가 있는 등 위생적으로 적절히 못할뿐만 아니라 포장공정이 끝난 다음 별도로 살균처리를 해야되므로 제품의 품질을 떨어뜨리고 제조비용이 증가하는 등으로 생산성을 저하시키는 요인이 되었다.Generally, it is a conventional agricultural product processed food made from old starch as raw material, mixed with raw materials such as buckwheat, green beans, acorns, put into a heating pot, heated for a long time while stirring and luxury. In the manufacturing method, the additives, such as starch and salt, are usually mixed with water, and the starch mixture is put in a heating pot and simmered well.Then, when it is evenly stirred and tangled with grass, the heating is stopped and cooled or put in water. It makes the jelly by solidifying by means of cooling and seals it in a packaging container so that the jelly can be distributed hygienically and manufactures the packaging jelly. In addition, the starch mixture containing starch as a main raw material is put into a large heating tank and boiled sufficiently. Stir evenly and mix in a tangle like paste It stops heating the ground, opens the on / off valves of the heating tank, puts them into each packaging container, solidifies them by means of cooling by pouring natural cooling or cold water, and seals the packaging container and sterilizes it. The raw material is put into a heating tank for heating and luxury, and then the heating tank is stopped and put into a packaging container. The mud material mixture that is in direct contact with the heating tank is pressed or burned like a yellow rice, which makes it less commercially available. The cover is covered in the air and solidified to cover the cover.Therefore, there is a possibility of foreign substances entering during the solidification.It is not hygienic and appropriate.In addition, after the packaging process, the product must be sterilized separately to reduce the quality of the product and increase the manufacturing cost. Factors that reduce productivity It was.
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즉, 이는 도 2와 같이 제조되어 다음과 같은 단점이 있다.That is, it is manufactured as shown in Figure 2 has the following disadvantages.
1. 작업 공정상 작업시간이 많이 소요된다.(혼합에서 세척까지를 1싸이클 이라고 할 때 가열솥 용량에 따라서 약 1.5∼2시간 소요)1. It takes a lot of work time in the working process. (When mixing and washing one cycle, it takes about 1.5 ~ 2 hours depending on the capacity of the heater.)
2. 제품의 연속작업이 불가능하다.2. Continuous work of the product is impossible.
3. 일반적인 가열솥은 고온스팀보일러로 작동하므로 작업장 내부온도가 높음3. The temperature inside the workplace is high because a general heating cooker operates as a high temperature steam boiler.
4. 일반적인 가열솥은 작업후에 스텐과 고온스팀이 접하는 가장자리부분에 두터운 누룽지가 발생되고, 따라서 제품손실이 많다.4. In general, the cooker generates thick nurungji at the edge where the stainless steel and the hot steam are in contact with each other.
5. 일반적인 가열솥 개폐구에 부착된 밸브의 세척이 힘들고 잔여물 청소가 용이하지 않다.5. It is difficult to clean the valve attached to the general heater opening and closing, and the residue is not easy to clean.
6. 일반적으로 가열솥은 모체와 회전체 날개 그리고 구동모터로 구성되어 있는데 구동모터와 연결된 회전체 날개와 가열솥의 접촉부분에서 장기간 사용시 스텐체 일부가 제품에 유입될 수 있다.6. In general, the heating cooker is composed of the mother, the rotor blades, and the driving motor. A portion of the stencil may be introduced into the product after long-term use at the contact portion of the rotor with the rotor blades connected to the driving motor.
7. 모든 공정이 대기중에 노출되어 있으므로 비위생적이며, 제품의 유통기간이 짧아진다.7. Since all processes are exposed to the atmosphere, they are unsanitary and the shelf life of products is shortened.
8. 고온 다습한 작업장 환경에서 작업이 이루어지므로 작업능률이 떨어진다.8. Work efficiency is low because work is done in high temperature and high humidity workplace environment.
본 발명은 이러한 문제점을 해결하기 위하여 전분혼합물을 각각의 포장용기에 담아 밀폐된 상태로 밀봉 포장한 다음 그 포장용기를 가열탱크에 투입하여 가열탱크의 끓는 물에서 포장용기 내에 담겨진 전분혼합물이 서로 혼합되도록 흔들어주어 호화되게 하고 포장용기를 꺼내어 냉각시키는 수단으로 응고된 포장용 묵이 포장용기내에서 제조되게 함으로서 별도의 살균과정을 거치지 않고 위생적이며 균일한 제품의 포장묵을 보다 단축된 공정으로 제조할 수 있도록 한 것이다.In order to solve the above problems, the present invention packs the starch mixture into each packaging container and seals it in a sealed state, and then puts the packaging container into a heating tank to mix the starch mixture contained in the packaging container in boiling water of the heating tank. Shake as much as possible and make the packaging jelly as a means to take out and cool the packaging container to be manufactured in the packaging container so that the packaging jelly of hygienic and uniform products can be manufactured in a shorter process without going through a separate sterilization process. .
본 발명은 전분혼합물의 배합공정과, 상기 전분혼합물을 각각의 포장용기에 담아 밀봉시키는 포장공정과, 상기 전분혼합물이 담긴 포장용기를 가열탱크에 끓는 물에 투입하여 교반팬 등으로 포장용기를 불규칙적으로 흔들어주는 과정으로 포장용기 내의 전분혼합물이 혼합되면서 가열되어 풀처럼 쑤어지도록 하는 호화공정과, 상기 전분혼합물이 호화된 포장용기를 가열탱크에서 꺼내어 이를 자연냉각 또는 냉각수에 의해 냉각시키는 응고공정으로 내용물이 응고되게 제조되는 포장용 묵을 제조함에 있다.The present invention is a blending process of the starch mixture, a packaging process for sealing the starch mixture in each packaging container, and a packaging container containing the starch mixture in boiling water in a heating tank to irregular packaging containers with a stirring fan or the like. Shaking process by mixing the starch mixture in the packaging container to be heated and soaked like grass, and the starch mixture is taken out of the heating tank and the solidification process to cool it by natural cooling or cooling water. This is to prepare a packaging jelly to be solidified.
이하 본 발명에 따른 바람직한 실시예를 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
그리고 본 발명을 설명함에 있어서, 관련된 공지내용에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략합니다.In the following description of the present invention, if it is determined that the detailed description of the related disclosure may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.
본 발명은 도토리, 메밀, 녹두 등으로 이루어진 전분을 주원료로 하고 여기에 소금, 물 등을 넣어 묵을 제조할 수 있는 원재료가 포함되어 있는 전분혼합물을 구비한 다음 유통이 용이한 크기의 포장용기 내에 적량 투입한 다음 전분혼합물이 담겨진 포장용기의 개구부에 커버를 씌워 밀폐시키는 수단으로 전분혼합물이 담겨진 포장용기를 밀봉시킨다.The present invention has a starch mixture consisting of acorns, buckwheat, mung beans, etc. as a main raw material and a starch mixture containing a raw material that can be prepared by putting salt, water, etc. in a suitable amount in a packaging container of the size easy to distribute After the input, cover the opening of the packaging container containing the starch mixture to seal the packaging container containing the starch mixture.
상기 밀봉된 다수의 포장용기를 가열탱크 내의 끓는 물에 투입하여 포장용기를 교반팬으로 휘젓는 형태로 불규칙적으로 흔들어 포장용기 내의 전분혼합물이 골고루 혼합되게 하면서 1시간 정도 가열하는 수단에 의해 풀처럼 되게 쑤어진 상태 로 호화가 이루어지면 이를 건져내어 5℃ 정도의 냉각수에서 냉각함으로써 응고된 상태의 포장용 묵을 얻게 되었다.The sealed plurality of packaging containers are put into boiling water in a heating tank and shake the packaging containers irregularly in the form of stirring with a stirring fan, so that the starch mixture in the packaging container is mixed evenly and soaked as grass by means of heating for about 1 hour. When gelatinization was carried out in the dark, it was taken out and cooled in a coolant at about 5 ° C to obtain a packaged jelly in a solidified state.
이렇게 제조된 포장용 묵은 냉장보관하여 유통시켰더니 보존기간을 종래 보다 2∼3배 연장할 수 있게 되었고 대기중에 노출시키지 않고 제조하게 되므로 매우 위생적이며 전분혼합물의 가열공정에서 살균이 함께 이루어지므로 제조공정을 줄 일수 있게 되었다.The old storage for packaging is so refrigerated that the shelf life can be extended 2-3 times longer than before, and it can be manufactured without exposure to the atmosphere, making it very hygienic and sterilizing in the heating process of starch mixture. It became possible.
즉, 이는 도1과 같이 제조되므로 다음과 같은 장점이 있다.That is, it is manufactured as shown in Figure 1 has the following advantages.
1. 작업공정이 간단하다.1. The work process is simple.
2. 작업공정상 단시간에 작업이 가능하며, 가열솥 1회의 온도 상승만으로 연속작업과 전자동 생산이 가능하다.2. It is possible to work in a short time due to the work process, and it is possible to continuously work and fully automatic production by only one temperature rise of the heating pot.
3. 혼합된 원료의 손실이 적어 경제적이다.3. It is economical because there is little loss of mixed raw materials.
4. 가열솥 1회 온도상승으로 대량생산이 가능하며, 기존의 매번 끓임에 비해 원가절감효과가 크다4. It is possible to mass-produce by heating the cooker once, and it is more cost-effective than conventional boiling.
5. 작업장 및 기계 세척이 용이하다.5. Easy to clean workshop and machine.
6. 쾌적한 환경의 작업장이므로 불순물 유입이 적고 위생적인 작업이 가능하다.6. As it is a workplace with a pleasant environment, it is possible to sanitize with less impurities.
7. 어떠한 소량생산포장도 가능하며, 신세대 기호에 맞추어서 기능성 제품의 제조가 용이하다.7. Any small quantity production packing is available, and it is easy to manufacture functional products according to new generation preference.
8. 완전 포장된 제품을 호화시키므로 전통식품 고유의 색택과 맛을 가지고 이미 이취가 없다.8. Since the product is fully packaged, it has the unique color and taste of traditional foods and has no odor.
9. 살균이나 멸균제품도 가능하다.9. Sterilization or sterilization products are also available.
이와 같이 본 발명의 포장용 묵은 전분혼합물을 포장용기에 밀봉시킨 다음 그 포장용기를 끓는 물에 넣고 흔들어주면서 가열하여 전분혼합물을 호화시키고 이를 건져내어 냉각시키는 간단한 공정으로 제조가 되므로 제품의 품질을 균등화시키고 생산성을 크게 높이고 대기중에 노출시키지 않고 제조되므로 매우 위생적이고 보존기간을 연장시킬 수 있는 이점이 있다.As such, the old starch mixture for packaging of the present invention is sealed in a packaging container, and then the packaging container is put into boiling water and heated to shake to prepare the starch mixture, which is produced by a simple process of gelatinizing and extracting and cooling it to equalize the quality of the product. It is very hygienic and has a long shelf life because it is manufactured without significant exposure to the atmosphere and greatly increases productivity.
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| KR1020050063621A KR100667258B1 (en) | 2005-07-14 | 2005-07-14 | Method for manufacturing of jelly for packing |
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| KR (1) | KR100667258B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101026494B1 (en) | 2008-11-05 | 2011-04-01 | 김영재 | rotable korean jelly manufacturing apparatus |
| KR102309527B1 (en) * | 2020-11-30 | 2021-10-06 | 김금대 | Manufacturing method of jelly class using direct heating |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950010773A (en) * | 1993-10-21 | 1995-05-15 | 이종천 | Manufacturing method and apparatus for high density packaged tofu |
| KR960033309A (en) * | 1995-03-09 | 1996-10-22 | 허광일 | Tube filling jelly and manufacturing method |
| KR970025426A (en) * | 1995-11-08 | 1997-06-24 | 김종철 | How to prepare instant seasoning tofu and seasoning jelly |
| KR100449048B1 (en) * | 2001-11-19 | 2004-09-18 | 방계룡 | Jellied food for a diet |
-
2005
- 2005-07-14 KR KR1020050063621A patent/KR100667258B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950010773A (en) * | 1993-10-21 | 1995-05-15 | 이종천 | Manufacturing method and apparatus for high density packaged tofu |
| KR960033309A (en) * | 1995-03-09 | 1996-10-22 | 허광일 | Tube filling jelly and manufacturing method |
| KR970025426A (en) * | 1995-11-08 | 1997-06-24 | 김종철 | How to prepare instant seasoning tofu and seasoning jelly |
| KR100449048B1 (en) * | 2001-11-19 | 2004-09-18 | 방계룡 | Jellied food for a diet |
Non-Patent Citations (1)
| Title |
|---|
| 1019970025426 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101026494B1 (en) | 2008-11-05 | 2011-04-01 | 김영재 | rotable korean jelly manufacturing apparatus |
| KR102309527B1 (en) * | 2020-11-30 | 2021-10-06 | 김금대 | Manufacturing method of jelly class using direct heating |
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