KR101226443B1 - Method for making Dotorimuk - Google Patents

Method for making Dotorimuk Download PDF

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KR101226443B1
KR101226443B1 KR1020110066209A KR20110066209A KR101226443B1 KR 101226443 B1 KR101226443 B1 KR 101226443B1 KR 1020110066209 A KR1020110066209 A KR 1020110066209A KR 20110066209 A KR20110066209 A KR 20110066209A KR 101226443 B1 KR101226443 B1 KR 101226443B1
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water
acorns
acorn
astringent taste
jelly
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KR20110081799A (en
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박귀조
서희동
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박귀조
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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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

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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)
  • Jellies, Jams, And Syrups (AREA)

Abstract

본 발명은 묵을 만드는 방법에 관한 것으로, 더욱 상세하게는 알칼리수용액에 도토리를 담가 떫은맛을 울려낸 다음 도토리묵을 만드는 방법에 관한 것이다.
본 발명은 도토리로부터 도토리묵을 만드는데 있어서, 상기 도토리를 2∼3일간 수돗물, 하천수 또는 지하광천수에 담가 떫은맛을 1차 우려낸 도토리를 수산화나트륨(NaOH), 탄산나트륨(Na2CO3), 수산화칼륨(KOH), 탄산칼륨(K2CO3) 또는 수산화칼슘(Ca(OH)2) 중에서 한 종류의 알칼리제를 하천수 또는 지하광천수에 첨가하여 pH를 12∼14로 조정한 알칼리수용액을 40∼50℃로 가온한 온수에 10∼12시간 동안 담근 다음, 알칼리성분을 수돗물, 하천수 또는 지하광천수로 3∼5회 수세처리를 하여 떫은맛을 2차로 우려내는 과정이 포함된 공정에 의해서 만든 도토리를 이용하여 묵을 만드는데 이용하는 것으로 이루어진 것에 특징이 있다.The present invention relates to a method of making jelly, and more particularly, to a method of making acorn jelly after immersing the acorns in an alkaline aqueous solution to resonate the astringent taste.
In the present invention, in making acorn jelly from acorns, the acorns obtained by soaking the acorns in tap water, river water, or underground mineral water for 2 to 3 days are firstly treated with sodium hydroxide (NaOH), sodium carbonate (Na 2 CO 3 ), and potassium hydroxide (KOH). ), Potassium carbonate (K 2 CO 3 ) or calcium hydroxide (Ca (OH) 2 ) was added to the river water or underground mineral water, and the alkaline aqueous solution whose pH was adjusted to 12-14 was heated to 40 to 50 ° C. Soak for 10 to 12 hours in hot water, and then use the acorns made by the process including the second step of washing the astringent taste by washing the alkali component with tap water, river water or underground mineral water three to five times. It is characterized by what has been done.

Description

도토리묵을 만드는 방법{Method for making Dotorimuk}How to make acorn jelly {Method for making Dotorimuk}

본 발명은 묵을 만드는 방법에 관한 것으로, 더욱 상세하게는 알칼리수용액에 도토리를 담가 떫은맛을 울려낸 다음 도토리묵을 만드는 방법에 관한 것이다.The present invention relates to a method of making jelly, and more particularly, to a method of making acorn jelly after immersing the acorns in an alkaline aqueous solution to resonate the astringent taste.

일반적으로 도토리묵을 만드는 경우 도토리를 지하수나 하천수에 담가 떫은맛을 울려낸 다음, 도토리 녹말가루를 만들어 이 도토리녹말가루로 도토리묵을 만드는데, 떫은맛이 완전히 제거하지 않아서, 떫은맛을 싫어하는 사람은 도토리묵을 기피하는 문제점이 있다. Generally, when acorn jelly is made, the acorn is soaked in groundwater or river water to make astringent taste, and then acorn starch powder is used to make acorn jelly with this acorn starch powder, but the astringent taste is not completely removed. There is this.

본 발명은 도토리묵의 지나치게 떫은맛을 감소한 도토리묵을 만드는 방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a method for making acorn jelly with reduced astringent taste.

본 발명은 도토리로부터 도토리묵을 만드는데 있어서, 상기 도토리를 2∼3일간 수돗물, 하천수 또는 지하광천수에 담가 떫은맛을 1차 우려낸 도토리를 수산화나트륨(NaOH), 탄산나트륨(Na2CO3), 수산화칼륨(KOH), 탄산칼륨(K2CO3) 또는 수산화칼슘(Ca(OH)2) 중에서 한 종류의 알칼리제를 하천수 또는 지하광천수에 첨가하여 pH를 12∼14로 조정한 알칼리수용액을 40∼50℃로 가온한 온수에 10∼12시간 동안 담근 다음, 알칼리성분을 수돗물, 하천수 또는 지하광천수로 3∼5회 수세처리를 하여 떫은맛을 2차로 우려내는 과정이 포함된 공정에 의해서 만든 도토리를 이용하여 묵을 만드는데 이용하는 것으로 이루어진 것에 특징이 있다.In the present invention, in making acorn jelly from acorns, the acorns obtained by soaking the acorns in tap water, river water, or underground mineral water for 2 to 3 days are firstly treated with sodium hydroxide (NaOH), sodium carbonate (Na 2 CO 3 ), and potassium hydroxide (KOH). ), Potassium carbonate (K 2 CO 3 ) or calcium hydroxide (Ca (OH) 2 ) was added to the river water or underground mineral water, and the alkaline aqueous solution whose pH was adjusted to 12-14 was heated to 40 to 50 ° C. Soak for 10 to 12 hours in hot water, and then use the acorns made by the process including the second step of washing the astringent taste by washing the alkali component with tap water, river water or underground mineral water three to five times. It is characterized by what has been done.

본 발명은 일반적으로 만든 지나치게 떫은맛이 심한 도토리묵에 비해서 떫은맛이 감소한 도토리묵을 만들 수 있기 때문에 떫은맛을 싫어하는 자도 널리 애용할 수 있는 효과가 있기 때문에 도토리묵 제조에 널리 이용될 것으로 기대된다.The present invention is expected to be widely used in the manufacture of acorn jelly because it can produce acorn jelly with a reduced astringent taste compared to the acorn jelly, which is generally excessively astringent, because it can be widely used.

이하 도토리묵을 만드는 공정(과정)을 상세히 설명하면 다음과 같다.Hereinafter, a process (process) of making acorn jelly will be described in detail.

1. 제1공정1. First process

채취한 도토리를 3∼4일간 흐르는 물에 담갔다가 건져내어 껍질이 벌어질 때까지 햇볕에 말린 다음, 껍질이 벌어진 도토리를 겉껍질과 속껍질을 벗긴 다음, 2∼3일간 수돗물, 하천수 또는 지하광천수에 담가 1차 떫은맛을 우려낸다.
2. 제2공정The soaked acorns were soaked in running water for 3 to 4 days, dried and sun-dried until their shells were opened, and then the shelled acorns were removed from the shells and skins, and then in tap water, river water or underground mineral water for 2-3 days. Soak 1st astringent taste.
2. Second process

도토리의 떫은맛을 고도로 제거하기 위해서는, 상기 1차 떫은맛을 우려낸 도토리 100중량부를 하천수 또는 지하광천수에 수산화나트륨(NaOH), 탄산나트륨(Na2CO3), 수산화칼륨(KOH), 탄산칼륨(K2CO3) 또는 수산화칼슘(Ca(OH)2) 중에서 한 종류의 알칼리제를 첨가하여 pH를 12∼14로 조정한 알칼리수용액 200∼300중량부에 담가 40∼50℃로 가온한 상태에서 10∼12시간 동안 침지(浸漬)하여 고도로 떫은맛을 우려낸 다음, 알칼리수용액에서 도토리를 꺼내어 표면에 부착된 알칼리성분을 수돗물, 하천수 또는 지하광천수로 3∼5회 수세처리하여 2차로 떫은맛을 우려낸다.
3. 제3공정In order to highly remove the astringent taste of the acorns, 100 parts by weight of the first astringent astringent salt, sodium hydroxide (NaOH), sodium carbonate (Na 2 CO 3 ), potassium hydroxide (KOH), potassium carbonate (K 2 CO) in river water or underground mineral water. 3 ) or calcium hydroxide (Ca (OH) 2 ) by adding one kind of alkali agent to 200 to 300 parts by weight of the alkaline aqueous solution adjusted to 12-14 for 10 to 12 hours in a state heated to 40-50 ℃ After immersion, it is highly astringent, and then acorns are removed from the alkaline aqueous solution, and the alkali component attached to the surface is washed with tap water, river water, or underground mineral water for 3 to 5 times to give a second astringent taste.
3. Third process

상기 2차로 떫은맛을 우려낸 도토리 100중량부에 수돗물 또는 지하광천수 80∼120중량부와 함께 분쇄기(맷돌, 믹서, 마쇄기)로 갈아서 고운 면포로 2∼4회 거른다. 걸러낸 도토리와 물을 함께 용기에 넣어 두면 도토리녹말이 아래로 가라앉는다. 도토리녹말이 분리되면 윗물을 따라 내고 맑은 물을 부어주는 과정을 3∼4회 반복한다. 가라앉은 녹말을 햇볕에 2∼3일간 건조한 다음, 건조된 도토리 녹말을 체로 쳐서 도토리녹말가루를 만든다.100 parts by weight of the acorns concerned with the second astringent taste and 80 to 120 parts by weight of tap water or underground mineral water are ground with a grinder (millstone, mixer, crusher) and filtered 2 to 4 times with a fine cotton cloth. If you put the filtered acorns and water together, the acorn starch will sink down. When the acorn starch is separated, repeat the process of pouring the top water and pouring clear water three to four times. The sunken starch is dried in the sun for 2-3 days, and then the dried acorn starch is sifted to make acorn starch powder.

4. 제4공정(도토리묵을 만드는 공정)4. The fourth step (process of making acorn jelly)

상기 도토리녹말가루 100중량부에 해양 심층수가 함유된 용수 600∼700중량부를 함께 솥에 넣고 교반하면서 가열하여 30∼40분간 끓인 다음, 5∼10분간 뜸을 들인 후 형틀에 붙고 상온으로 냉각하면 도토리묵이 만들어진다.600 to 700 parts by weight of water containing deep sea water in 100 parts by weight of the acorn starch powder is put together in a pot, heated with stirring and boiled for 30 to 40 minutes, then steamed for 5 to 10 minutes, and then attached to a mold and cooled to room temperature. This is made.

채취한 도토리 3일간 흐르는 물에 담갔다가 건져내어 껍질이 벌어질 때까지 햇볕에 말린 다음, 껍질이 벌어진 도토리를 겉껍질과 속껍질을 벗긴 다음, 2일간 흐르는 하천수에 담가 떫은맛을 1차 우려낸 도토리 10㎏을 준비하였다.Soak the dried acorns in running water for 3 days, take them out, dry them in the sun until their shells are open, peel off the shells and shells of the acorns, and soak them in flowing river water for 2 days. Was prepared.

수돗물에 수산화나트륨(NaOH)을 첨가하여 pH를 13.2로 조정하고, 45℃로 가온한 알칼리수용액 20㎏을 보온이 되는 스티로폼(Styrofoam) 통 속에 주입하고, 상기 떫은맛을 1차 우려낸 도토리 10㎏을 12시간 동안 담근 다음, 알칼리성분을 수돗물로 4회 수세처리를 하여 떫은맛을 2차로 우려낸 도토리 10㎏을 수돗물 10㎏을 맷돌로 갈아서 고운 면포로 3회 거른 것을 용기에 정체하여 도토리분말이 아래로 가라앉은 다음, 윗물을 따라 내고 맑은 물을 부어주는 과정을 4회 반복한 다음, 가라앉은 도토리녹말을 햇볕에 3일간 건조한 다음, 건조된 도토리 녹말을 다시 체로 쳐서 또 1일간 햇볕에 말려서 함수율이 10.2wt%인 건조된 도토리녹말가루 5.6㎏을 만들었다.The pH was adjusted to 13.2 by adding sodium hydroxide (NaOH) to tap water, and 20 kg of an alkaline aqueous solution warmed to 45 ° C. was poured into a styrofoam container to keep warm. After soaking for 4 hours, wash the 10kg acorns, which were washed with tap water four times with alkaline water, and then wash the 10kg tap water with a millstone and filter them three times with a fine cotton cloth.The acorn powder sank down. Next, repeat the process of pouring the upper water and pouring clear water four times, drying the sunken acorn starch in the sun for 3 days, then sifting the dried acorn starch again and drying it in the sun for 1 day, so that the moisture content is 10.2wt%. 5.6 kg of phosphorus dried acorn starch powder was made.

상기 건조된 녹말가루 5㎏에 해양 심층수가 함유된 용수 32㎏ 가마솥에 넣고, 주걱으로 교반하면서 30분간 비등 가열한 다음, 10분간 뜸을 들인 후 형틀에 붙고 상온으로 냉각하여 도토리묵을 만들었다.5 kg of dried starch powder was placed in a 32 kg cauldron containing deep sea water, heated with boiling with a spatula for 30 minutes, inhaled with steam for 10 minutes, and then attached to a mold and cooled to room temperature to make acorn jelly.

상기 실시 예1에서 만든 도토리묵과 시중에서 판매되는 종래의 방법대로 수돗물과 천일염을 이용하여 수분과 간을 맞추어 만든 도토리묵을 10인의 패널리스트(Panelist)에 공급하여 시식도록 한 결과 종래의 도토리묵에 비해서 본 발명에서 만든 도토리묵을 다음 표3에서와 같이 응답하였다.As a result, the acorn jelly made in Example 1 and acorn jelly made with water and sun salt were supplied to 10 panelists for tasting using tap water and sun salt, and compared to conventional acorn jelly. The acorn jelly made in the invention responds as shown in Table 3 below.

도토리묵을 시식한 결과분석표 Analysis result of acorn tasting 구분division 맛이 월등히 좋다. The taste is very good. 맛이 대체로 좋다.Taste is generally good. 맛이 동일하다.The taste is the same. 맛이 못하다.It doesn't taste good. 맛이 매우 못하다.It tastes very bad. 응답자수(인)Number of respondents 33 55 22 -- --

상기 표1에서 보는 바와 같이 종래의 방법으로 만든 도토리묵에 비해서 본 발명에서 만든 도토리묵의 맛이 대체로 우수함을 확인할 수 있다.As shown in Table 1, it can be confirmed that the taste of the acorn jelly made in the present invention is generally superior to that of the acorn jelly prepared by the conventional method.

Claims (1)

도토리로부터 도토리묵의 제조에 있어서,
상기 도토리를 3∼4일간 흐르는 물에 담갔다가 건져내어 껍질이 벌어질 때까지 햇볕에 말린 다음, 껍질이 벌어진 도토리를 겉껍질과 속껍질을 벗긴 다음, 2∼3일간 수돗물, 하천수 또는 지하광천수에 담가 1차 떫은맛을 우려낸 도토리로 처리하는 제1공정과,
상기 1차 떫은맛을 우려낸 도토리를, 하천수 또는 지하광천수에 수산화나트륨(NaOH), 탄산나트륨(Na2CO3), 수산화칼륨(KOH), 탄산칼륨(K2CO3) 또는 수산화칼슘(Ca(OH)2) 중에서 한 종류의 알칼리제를 첨가하여 pH를 12∼14로 조정한 알칼리수용액에 담가 40∼50℃로 가온한 상태에서 10∼12시간 동안 침지(浸漬)하여 고도로 떫은맛을 우려낸 다음, 알칼리수용액에서 도토리를 꺼내어 표면에 부착된 알칼리성분을 수돗물, 하천수 또는 지하광천수로 수세처리하여 2차로 떫은맛을 우려낸 도토리로 처리하는 제2공정과,
상기 2차로 떫은맛을 우려낸 도토리에 수돗물 또는 지하광천수와 함께 분쇄기에 넣고 갈아서 수분과 분리된 도토리 녹말을 햇볕에 건조한 다음, 체로 쳐서 도토리녹말가루를 만드는 제3공정과,
상기 도토리녹말가루와 해양 심층수가 함유된 용수를 함께 솥에 넣고 교반하면서 가열하여 끓인 다음, 형틀에 붙고 상온으로 냉각하여 도토리묵을 만드는 제4공정으로 이루어진 것을 특징으로 하는 도토리묵을 만드는 방법.In the production of acorn jelly from acorns,
Soak the acorns in running water for 3 to 4 days, dry them in the sun until the shells are opened, and then peel the acorns from the shells, and then soak them in tap water, river water or underground mineral water for 2-3 days. The first step of treating with acorns soaked in primary astringent taste,
The acorns of concern with the primary astringent taste are sodium hydroxide (NaOH), sodium carbonate (Na 2 CO 3 ), potassium hydroxide (KOH), potassium carbonate (K 2 CO 3 ) or calcium hydroxide (Ca (OH) 2 ) in river water or underground mineral water. Immersed in alkaline aqueous solution adjusted to pH 12-14 by adding one kind of alkaline agent and soaked for 10 to 12 hours while warmed to 40-50 ℃, and then boiled with highly astringent taste. A second step of removing the alkali component attached to the surface by washing with tap water, river water or underground mineral water, and treating the acorn with the second astringent taste;
A third step of making the acorn starch powder by sifting the acorn starch separated from the water by putting it in a grinder with tap water or underground mineral water in the acorns concerned with the second astringent taste, and then sifting it in the sun;
The acorn starch powder and the water containing the deep sea water in a pot together with agitation while heating and stirring while stirring, attaching to the mold and cooled to room temperature, a method for making acorn jelly, characterized in that made of acorn jelly.
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KR20010044066A (en) * 2000-07-15 2001-06-05 최호식 a method making of rice jelly
JP2002153244A (en) 2000-11-21 2002-05-28 Kazuhiro Kotani Stock for boiled rice with ingredient mixed in advance utilizing deep seawater
KR20080034299A (en) * 2006-10-16 2008-04-21 서희동 A manufacturing method of alkaline reduced ionized water for drinking, from the deep sea water
KR20080036965A (en) * 2008-02-28 2008-04-29 박창미 An acorn-starach jelly made an anion water and it's manufacturing method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010044066A (en) * 2000-07-15 2001-06-05 최호식 a method making of rice jelly
JP2002153244A (en) 2000-11-21 2002-05-28 Kazuhiro Kotani Stock for boiled rice with ingredient mixed in advance utilizing deep seawater
KR20080034299A (en) * 2006-10-16 2008-04-21 서희동 A manufacturing method of alkaline reduced ionized water for drinking, from the deep sea water
KR20080036965A (en) * 2008-02-28 2008-04-29 박창미 An acorn-starach jelly made an anion water and it's manufacturing method

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