KR101226477B1 - Manufacturing method of fine sweet paste containing mulberry and fine sweet paste containing mulberry made by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing the yokan containing the mulberry and the yolk containing the mulberry produced thereby, more specifically, the pharmacological components of the mulberry and physiology of the yokan can be easily ingested for snacking by young and old, especially children The present invention relates to a method for producing yokan using Audi that can easily take all of the active ingredients and at the same time maintain the taste and aroma of yokan, thereby increasing consumer preference.

Description

MANUFACTURING METHOD OF FINE SWEET PASTE CONTAINING MULBERRY AND FINE SWEET PASTE CONTAINING MULBERRY MADE BY THE SAME}

The present invention relates to a method for producing an auditory yogurt containing an audio and a yokan containing an auditory produced by the present invention. More specifically, the pharmacological component of the audi and the biologically active component of the yokan are easily used for snacking by young and old, especially children. The present invention relates to a method for producing an audio-containing yolk which can be easily taken while at the same time maintaining the intrinsic taste and aroma of the yokan and the yokan containing the audio produced thereby.

As the economic life develops, the standard of living improves, and the food that emphasizes the functionality gradually becomes the mainstream rather than the food that simply wants to avoid hunger. In addition, modern people are exposed to various stresses in daily life and work, and are exposed to various adult diseases such as defenselessness, and the types of food pursuing functionality are increasing rapidly. Considering this situation, functional foods that are easy to consume, rich in nutrition, and excellent in taste will continue to develop gradually.

Attempts have been made to apply the ingredients having various functionalities to the food field on the extension line as described above. However, the kind of food that satisfies both the tastes of children and the tastes of adults at the same time and fulfills the functionality is limited until now, and thus, it is still insufficient to satisfy the needs of consumers who desire functionality.

In general, yokan refers to sweet and soggy confectionery made from agar, sugar and sediment as main ingredients. Yanggyun (羊羹 갱) was used in China as the meaning of meat soup, and it was transmitted in China. It is known for its feast or dessert due to its colorful color and aroma. (궤) and Jin Chan's Ark (자주), etc., appeared frequently in the banquet table. Yokan was first mixed with grain flour, sugar and red bean paste, heated with agar, and then boiled to about 70% sugar, then hardened in a mold. Water is mixed and heat treated, and after heating, it is cooled, cut into pieces of appropriate size, and packed into a packaging container to prepare a molded product. Conventional yokan manufacturing technology is simply produced by using adzuki bean paste, and furthermore, only a certain amount of fruit has been added and processed to enhance the taste and flavor. However, the yokan containing these additives has a problem in the overall physical properties such as hardness, chewiness, gum properties, etc. increases and becomes hard and brittle.

Audi used in the present invention uses a fruit, the effect of which is as follows. Mulberry (Mulberry) is a deciduous tree belonging to the mulberry family, mulberry is a fruit of May or June from May to June when the color of the fruit is black or magenta is collected and edible or dried and then used as a herbal medicine. In oriental medicine, Audi is called "heartache" and is known to be effective in treating anemia, hypertension, arthralgia and baldness, as well as nourishment and tonics that blacken white hair, reduce sour (diabetes) and benefit the intestines.

Audi contains a large amount of anthocyanin pigments as well as sugars and organic acids and is used not only as raw fruits but also in the marmalade, jam, clothing and cosmetic industries. In addition, mulberry extract has several physiological effects such as anti-diabetic, antioxidant, anti-inflammatory and anti-hyperlipidemia, as well as flavonoids, stilbenes, prenylflavonoids, coumarin and deoxy It contains antioxidant, anti-hepatotoxic, and anti-diabetic physiologically active substances such as deoxynojirimycin, which has attracted much attention as a functional food material.

As described above, Audi is known to contain a large amount of various biologically active ingredients that are beneficial to the treatment of human diseases and health, but currently used methods such as ingestion as raw fruit or simply added to food ingredients, etc. Small range In addition, the mulberry fruit is soft and contains a large amount of water, so it is easily degraded after harvesting, making it difficult to use as a raw fruit, and their anthocyanin pigments are very unstable for various physical and chemical factors. The development of food is greatly limited.

Therefore, it is urgent to develop a new processing technology that can minimize the change of anthocyanin pigment while maintaining the nutrition and functionality of the Audi fruit (Insook Kim, Jun Young Lee, Soon Jae Lee, Kwang Seop Yoon, Sang Won Won. Manufacture of Audi fruit juice using minimum processing technology KR : KOREAN J. FOOD SCI.TECHNOL, 2004, Vol. 36, No.2, pp. 321--328).

Therefore, the present invention provides a method for producing an auditorium containing Audi that can improve functionality and palatability in a new form in which young children and adults can easily come into contact with the audio in everyday life so as to freely and easily utilize various physiological activities of the audio and It is an object of the present invention to provide a yokan containing the manufactured Audi.

The present invention is the first step (S10) for collecting the water and washing the mulberry juice for the purpose as described above; Adding a pectin degrading enzyme to the mulberry juice and leaving it at 45 to 55 ° C. for at least 4 hours to decompose the enzyme (S20); A third step (S30) of filtering the enzyme-decomposed extract; A fourth step (S40) of preparing an Audi concentrate by concentration in a concentration of 50 to 60 brix by vacuum vacuum concentration; A fifth step (S50) of mixing 10 to 20 parts by weight of the Audi concentrate made in the fourth step, 1 to 5 parts by weight of powder agar, and 60 to 120 parts by weight of sugar to 150 to 250 parts by weight of water; A sixth step (S60) of heating the mixture of the fifth step at 90 to 100 ° C. for 5 to 10 minutes; A seventh step (S70) of stirring, adding 80 to 120 parts by weight of the sweetened soybean curd and 1 to 2 parts by weight of maple syrup to the mixture of the sixth step while the heating is stopped; An eighth step (S80) of heating the mixture of the seventh step at 50 to 60 ° C. for 5 to 10 minutes; A ninth step (S60) of molding the heat-stirred mixed composition of the eighth step with a molding machine; And a tenth step (S100) of cooling the molded composition.

The present invention also provides yokan containing Audi produced by the production method of the present invention.

In the present invention, the yokan-containing yokan contains anthocyanin in an amount of 3 to 7 mg per 100 g.

In the present invention, the yokan containing Audi is characterized in that it comprises resveratrol at a rate of 1200 to 1600 mg / g.

As described above, the yokan containing the mulberry according to the manufacturing method of the present invention allows the consumer to easily ingest the physiologically active ingredients of the yokan and the pharmacological ingredients of the mulberry at the same time, while improving the functionality and taste optimized for the consumer's taste. It can have the fragrance and color to improve its marketability.

1 is a view showing a process diagram for manufacturing the yokan containing the audio of the present invention.

Hereinafter, the present invention will be described in more detail.

1 is a view showing a process for manufacturing the yokan containing the Audi of the present invention, with reference to this look at the yokan production method of the present invention as follows.

It is preferable that the audio | voice contained in the oyster containing the audio | die of this invention is added in the form of an audio | voice concentrate. Audi concentrates are prepared by methods commonly used. First, the mulberry is collected, washed with water, and the mulberry juice is prepared. The Audi concentrate contained in the yokan containing the mulberry of the present invention is prepared by filtering the mulberry juice by means of juice to obtain the mulberry juice and then filtering using a filtering means. The juice means in the above can be used any one or more selected from the juicer, crusher, compactor, juicer. The filtering means may be any one or more selected from filter cloth, filter paper, sieve, and filter.

30% by weight of purified water and 0.05% by weight of pectin degrading enzyme are added to the mulberry juice, and the enzyme is left to decompose at 45 to 55 ° C. for at least 4 hours. The pectin degrading enzyme is used to decompose the pectin contained in the Audi to remove foreign body. At this time, in order to increase the enzyme activity, the temperature is reacted for at least 4 hours at 45-55 ° C. until the meat is properly decomposed. The extract is then filtered and concentrated by vacuum vacuum concentration until the concentration is 50 to 60 brix.

In the fifth step, 10 to 20 parts by weight of the Audi concentrate prepared in the fourth step, 1 to 5 parts by weight of powdered agar, and 60 to 120 parts by weight of sugar are mixed with 150 to 250 parts by weight of water. If less than 10 parts by weight of Audi concentrate is added, the effect of adding audio is insignificant, and the unique taste and aroma of Audi cannot be felt. If more than 20 parts by weight is added, the texture and palatability of yokan are reduced, resulting in poor product quality. do.

The agar is a seaweed processed product made by freezing coagulum, which is a coagulum of the hot water extract of agar, the main component is carbohydrate and contains a lot of minerals such as calcium, sodium, potassium, magnesium and the like. Such agar is used as a gelling agent, stabilizer, thickener, etc., because it has coagulation and viscoelasticity. In the present invention, the agar is used for solidifying the yokan by solidifying it. However, when the agar is added to the yokan composition, the coagulant strength of the yokan decreases when it is less than 1 part by weight. When the agar content is 5 parts by weight or more, the coagulation force of the yokan becomes too strong, so that the commercial property of the yokan decreases. 5 parts by weight is suitable. Agar can be added directly to the mixture, but due to the nature of the agar, agar solution called soaked in water for about a day can be used.

The sugar is preferably added to 60 to 120 parts by weight in order to improve the sweet taste of yokan and coagulum of soybeans and agar, and when added to 60 parts by weight or less does not taste sweet, and when 120 parts by weight or more is added There is an excessively sweet taste that can fall off the sign. Sugar may be used such as white sugar, earth sugar, reduced sugar. If the amount of water used is less than 150 parts by weight, it is difficult to completely dissolve the agar, and if it exceeds 200 parts by weight, the amount of water in the yokan is too high, which is not preferable.

Thereafter, in the sixth step, the mixed solution is heated to 90 to 100 ° C. for 5 to 10 minutes. Thereafter, the mixture is stirred while adding 80 to 120 parts by weight of the sweetened soybean paste and 1 to 2 parts by weight of maple syrup while the heating of the mixed solution is stopped, and the mixture is heated for 5 to 10 minutes at 50 to 60 ° C medium heat. If the sediment stewed with the bean curd is less than 80 parts by weight, the chewy taste of the yokan is remarkably decreased, and if it is more than 120 parts by weight, the yokan is brittle or cohesive, so 80 to 120 parts by weight is appropriate.

In this way, the Audi concentrate is added and the mixed composition is molded into a desired shape, and then cooled.

Since the yokan manufacturing method does not constitute a feature of the present invention, it is sufficient to manufacture the yokan according to a known yokan manufacturing method, and thus the detailed description thereof will be omitted.

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, but the present invention is not limited thereto.

< Manufacturing example  1> Mulberry juice  And preparation of the Audi concentrate

The 'cheongil bong' was harvested in June 2010 at Sintaein traditional market in Sinhwa-myeon, Jeongeup-si, Jeollabuk-do, Korea.

After removing foreign substances such as stems and leaves of Audi, the pressure was added to 140 (㎏ / ㎠) using a hydraulic juicer (EN-837, Myeongjin Industrial, Korea) and the juice was put into a sack.

Thereafter, 30% by weight of purified water and 0.05% by weight of pectinase, pectinase, were added to the juice, which was allowed to stand at 50 ° C. for 5 hours to completely degrade the flesh. Thereafter, the decomposed juice was filtered and concentrated to a concentration of 50 brix by vacuum vacuum concentration to prepare an Audi concentrate.

< Manufacturing example  2> Red bean  Manufacture of Sediment

The red bean sediment used to prepare the yokan was washed with running water of 3 kg of red beans, then boiled red beans on a high heat for 5 minutes by adding a certain amount of water, and then discarded the boiled water. 30 cups of water and boiled red beans were boiled together in a saucepan over low heat for 2 hours. Boiled red beans were placed on a sieve of 20 mesh to separate shells and particles.They were placed in a square mousse with a width of 15 cm × 15 cm × 1.5 cm in height. . Finally, the sediment was prepared in the same condition as a whole by removing the water completely by putting in a double-layered net. The prepared sediment was sealed in 500 g of zipper lock pouches and immediately used in experiments as needed.

< Example > With Audi Yokan  Produce

In the present invention, the optimum mixing ratio of the yokan containing the Audi was determined by the experimental design.

Design of experiments means “planning for experiments”, which is to determine the causes that affect experiments, how to conduct experiments on the problems to be solved, how to take data, and analyze the data in some statistical way It is a technique to economically find the optimal condition of a product by planning whether the maximum information can be obtained by the number of experiments. Among other things, mixture design is used to optimize mixtures during food research and development. In the case of foods containing more than one ingredient, each component combines with each other to form a single product, causing independent actions or interactions, making it difficult to optimize the mixture. In experiments with a mixture of several ingredients, such as food, the experiment is to find the optimal mixing ratio that has a significant influence on the desired dependent variable, and maximizes or minimizes the response of the dependent variable. .

In the present invention, the content of mulberry juice, sugar and agar were set as independent variables, and the color, viscosity, texture, sourness, and overall preference were set as dependent variables, and Design Expert 8 (State-Easy Co., Minneapolis, MN, USA). Design the experiment.

Sugar, agar and the Audi concentrate prepared in Preparation Example according to the ratio of the statistical program was added to 200 g of water according to the magnification of Table 1 below, and the mixture was heated at 100 ° C. for 5 minutes.

Audi concentrate Sugar Powdered agar One 5 30 One 2 15 30 One 3 5 90 One 4 15 90 One 5 5 30 5 6 15 30 5 7 5 90 5 8 15 90 5 9 5 60 3 10 15 60 3 11 10 30 3 12 10 90 3 13 10 60 One 14 10 60 5 15 10 60 3 16 10 60 3 17 10.5 90 3.18 Comparative example 0 90 3

After the heating of the mixture was stopped, 100 g of sediment prepared in Preparation Example 2 and 1 g of maple syrup were added thereto, followed by stirring to completely dissolve the mixture. After complete stirring the next mixed composition was heated to 50 ° C. for 5 minutes. The mixture was poured into a rectangular mold and cooled in a refrigerator. As a comparative example, the conventional yokan without addition of the Audi concentrate was used.

< Test Example  1> for each formulation Yokan texture  Measure

The properties of yokan vary according to various factors. In particular, it is known that temperature and sugar affect and constituents are related. Since the addition of the Audi concentrate will change the properties of the yokan according to its own physical properties, the mechanical properties of the yokan prepared according to the blending ratio were measured to determine the properties of the yokan according to the level of addition of the Audi concentrate. The results are shown in Table 2.

Audi concentrate Sugar Powdered agar pH Sugar content Moisture content One 5 30 One 6.26 25.8 59.56 2 15 30 One 5.73 27.4 63.14 3 5 90 One 6.24 40.9 29.67 4 15 90 One 5.80 45.1 34.11 5 5 30 5 6.26 33.3 59.28 6 15 30 5 5.72 25.8 61.88 7 5 90 5 5.71 47.5 40.85 8 15 90 5 6.26 47.8 36.10 9 5 60 3 6.26 36.5 41.68 10 15 60 3 5.70 42.8 39.98 11 10 30 3 5.88 23.4 54.14 12 10 90 3 5.94 43.2 31.70 13 10 60 One 5.94 34.7 42.85 14 10 60 5 5.84 26.7 42.30 15 10 60 3 5.85 38.1 38.05 16 10 60 3 5.86 37.2 41.40

As shown in Table 2, as a result of analyzing the physicochemical and mechanical properties of Audi yokan, the pH showed a significant difference within 5%. The pH decreased as the amount of Audi concentrate and powder agar increased, and the pH increased as the amount of sugar increased. Compared with the comparative example without the addition of the audio, the addition of the audio, the overall decrease in pH, which is considered to be the effect of the organic acid contained in the audio.

The sugar content of Audi yokan was found to affect the amount of sugar more than the amount of audi concentrate and powdered agar.

The water content was found to decrease as the amount of sugar increased, and as the amount of the Audi concentrate and powder agar increased, the water content of the Audi yokan decreased and then gradually increased.

< Test Example  2> Audi Yokan Chromaticity change

The mulberry juice itself has a dark purple color, so when it is added to the yokan, it is judged that there will be a change in color. Table 3 shows the results of comparing the chromaticity of the Audi yokan prepared for each sample.

Audi concentrate
Sugar powder
Agar Chromaticity change L
( lightness ) a
( Redness ) b
( yellowness ) One 5 30 One 26.48 5.73 2.41 2 15 30 One 25.43 4.62 1.22 3 5 90 One 24.87 4.07 1.17 4 15 90 One 21.54 4.16 1.15 5 5 30 5 27.98 5.68 2.30 6 15 30 5 26.10 4.98 1.38 7 5 90 5 23.20 3.38 0.75 8 15 90 5 23.57 3.50 1.10 9 5 60 3 24.91 4.23 1.49 10 15 60 3 23.77 3.73 0.93 11 10 30 3 24.99 4.98 1.79 12 10 90 3 23.37 3.18 0.83 13 10 60 One 23.24 4.13 1.40 14 10 60 5 23.68 3.64 1.10 15 10 60 3 24.40 3.67 1.19 16 10 60 3 23.97 3.82 1.19 17 10.05 90 3.18 25.25 3.92 0.62 Comparative example 0 90 3 24.35 3.43 1.24

In chromaticity, L value was found to have more influence on the amount of sugar than the amount of mulberry concentrate and powdered agar. The value of a was found to decrease redness as the amount of sugar increased, and it was found to decrease gradually as the amount of mulberry juice and powder agar increased and then increased slowly. In addition, the b value was found that the yellowness decreases as the amount of mulberry juice and sugar increases, and the yellowness decreases slowly as the amount of powder agar increases and then increases slowly.

< Test Example  3> according to the addition of Audi texture  And preference evaluation

Manufactured The texture of yokan was averaged after three repeated measurements using a food analyzer (Texture Analyser, TA, XT Express v2.1, London, England). Yokan is a resilient and non-fragmentable sample, and was analyzed using the TPA test, which performs a two bite test. The hardness, adhesion, springiness and gumminess were analyzed using the TPA test method. , Chewiness, Cohesiveness were measured (Wan 2006).

At this time, the conditions of the texture analyzer were pre-test speed: 2.0 mm / s, test speed: 2.0 mm / s, post-test speed: 2.0 mm / s, test distance: 4.0 mm, and trigger force: 3.0 g. The probe used was a cylinder type of 36 mm.

For the sensory test, 16 graduate students of the Department of Food and Nutrition, Sookmyung Women's University were selected as panels, and they were familiar with sufficient knowledge, terminology, and evaluation criteria. 1997). All samples were marked with four digits by random numbers. Sensory items were palatability, flavor, color, sweetness, firmness, texture as a walnut, and palatability of overall palatability. The higher the score, the higher the score. The results are shown in Table 4.

Sample No.1 pearance2 avor3.67 lor3.33 eetness
3.67 rdness
2.5 xture
2.5 erall
quality2.5 2 2.5 2.5 5 3.83 2.33 2.5 2.5 3 2.5 4.67 4.83 5.17 4.17 2.5 3 4 3 3 5.33 3.83 3.5 3 3.33 5 4 4.17 3 2.17 3.67 3 2.5 6 3.33 2.5 5 2.83 4.17 4 3.5 7 4.33 4 3.83 4 3.33 3.17 4 8 3.67 3 5.33 4.67 4.33 4.67 4.5 9 4 4 4 4.5 5 4 4.5 10 3 3 5.33 4.5 3.83 4.83 4.17 11 5.5 5.33 4.83 4 4.83 4.67 4.5 12 5.17 5.17 5 5.67 4.83 5 5.5 13 3.5 3.83 4.67 5.17 2.17 2.67 3 14 4.17 4.17 5 3.83 3.67 3.33 3.17 15 6 5.5 5.83 6.17 6.33 6.17 6 16 6.5 6 6.33 6.17 6.17 6,17 6.17

The sensory quality was evaluated on the 7-point scale of the yokan added with OD juice. The range was 2.5 ~ 6.17, and the overall acceptability ranged from 2.5 ~ 6.17.

The hardness of hardness increased gradually as the amount of Audi concentrate increased and then decreased slightly, and increased as the amount of sugar increased. In addition, as the amount of powder agar increases, the palatability of hardness increases and then decreases slowly.

The palatability of texture as an Audi yokan increased gradually as the amount of mulberry juice increased and decreased gradually. As the amount of sugar increased, the palatability increased little by little, and the palatability of texture increased as the amount of powder agar increased. Overall acceptability decreased with increasing the amount of mulberry juice and powder agar, and decreased with increasing sugar.

< Test Example  4> Audi Yokan  Anthocyanin Content Analysis

Anthocyanin content in the yokan containing the Audi concentrate was analyzed by comparison with the control yolk without the addition of the Audi concentrate.

The anthocyanin content of Audi was analyzed by pH differential method by Wrolstad et al. (2001), and 30 g of 0.5% HCL-methanol was added to 3 g of the juice, mixed with a vortex mixer, and mixed at room temperature for 24 hours. Extracted in the dark. The extract was filtered through filter paper (Whattman No. 2), and 0.5 mL of each extract was added with 0.025 M potassium chloride buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5) to make the final volume 5 mL. Absorbance was measured at 535 nm with an HP-8452A Diode Array Spectrophotometer (Hewlett Packard). Using the measured values, the total anthocyanin content was calculated by substituting the following equation (Fuleke et al. 1968, Jeon Soon-sil et al. 2001, Park Sung-jun et al. 1994). The results are shown in Table 5 below.

Total Anthocyanin Content (mg) = O.D × 200 / W × 100 × 1 / 65.1

O.D = absorbance

W = weight of sample (g)

200 = dilution factor

65.1 = extinction coefficient

Comparative example Example 17 Anthocyanin Content
(mg / 100g) 0.42 ± 0.06 4.26 ± 0.07

In the comparative example, the anthocyanin content of the yokan was 0.42 ± 0.06 mg. That is, the addition of audi juice appeared to significantly increase the anthocyanin content by more than 10 times (p <0.001).

< Test Example  5> Audi Yokan Resveratrol  Content analysis

Resveratrol analysis of Audi yokan was performed by Kim (Kim HB, Kim JB, and Kim SL. Varietal Analysis and quantification of resveratrol in mulberry fruits.Korean J. Seric.Sci. 47 (2): 51-55 (2005)). Application was measured. 5 g of 80% methanol was added to each 1 g of Audi yokan, filtered through a 0.45 μm syringe filter, and analyzed by HPLC (SCL-10A, Shimadzu system controller, Berlin, Germany). Using a PDA (Shimadzu SPD-M 10A, photodiode array detector) detector and a Waters C18 (5 μm, 250 mm × 4.6 mm) column, the mobile phase was solvent A (0.025% trifluroacetic acid in 5% acetonitril) and solvent B (0.035% trifluroacetic acid in 50% acetonitril) was changed to gradient. Solvent B was increased from 10% to 50% for 35 minutes and maintained at the same concentration for 5 minutes, then analyzed again after 10 minutes with the initial concentration decreasing to 10%. The temperature of the column oven was maintained at 40 ℃, the analysis wavelength was 360 nm, the flow rate was measured at a rate of 1 mL / min.

The resveratrol content of the Audi Yokan used in this experiment was found to be 1440 mg / g. These results indicate that red grape juice 220-480 mg / g (Chang SW, Song JH, Shin NS, Lee KY, and Rho YT.Determination of major phenolic compounds of grape juice and wine of different geographic origins.Korean J. Food Preserv. 16 (5): 747-753 (2009)), 5 to 570 mg / g of white wine (Gerogiannaki-Christopolou, M., Athanasopoulos, P., Kyriakidis, N., Gerogiannaki, LA and Spanos, M. Trans-resveratrol in wines from the major Greek red and white grape varieties.Food Control.17: 700-706 (2006)), peanuts 1.18-1.46 μg / g (Kang HI, Kim JY, Park KW, Kang JS, Choi MR, Moon KD, and Seo KI.Resveratrol content and nutritional components in peanut sprouts.Korean J. Food Preserv.17 (3): 384-390 (2010)).

Claims (4)

First step (S10) of collecting and washing the mulberry to prepare the mulberry juice;
Adding a pectin degrading enzyme to the mulberry juice and leaving it at 45 to 55 ° C. for at least 4 hours to decompose the enzyme (S20);
A third step (S30) of filtering the enzyme-decomposed extract;
A fourth step (S40) of preparing an Audi concentrate by concentration in a concentration of 50 to 60 brix by vacuum vacuum concentration;
A fifth step (S50) of mixing 5 to 20 parts by weight of the Audi concentrate made in the fourth step, 1 to 5 parts by weight of powdered agar, and 60 to 120 parts by weight of sugar to 150 to 250 parts by weight of water;
A sixth step (S60) of heating the mixture of the fifth step at 90 to 100 ° C. for 5 to 10 minutes;
A seventh step (S70) of stirring, adding 80 to 120 parts by weight of the sweetened soybean curd and 1 to 2 parts by weight of maple syrup to the mixture of the sixth step while the heating is stopped;
An eighth step (S80) of heating the mixture of the seventh step at 50 to 60 ° C. for 5 to 10 minutes;
A ninth step (S90) of molding the heat-stirred mixed composition of the eighth step with a molding machine; And
Audi-containing yokan manufacturing method comprising a; a tenth step (S100) for cooling the molded composition.
Yokan containing audio produced by the method of claim 1.
The method of claim 2,
Yokan containing the Audi is Audi containing Y, characterized in that 3 to 7 mg of anthocyanin per 100 g.
The method of claim 2,
The yolk containing the Audi is Audi containing yolk characterized in that it comprises resveratrol at a rate of 1200 to 1600 mg / g.

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