KR101379642B1 - The manufacturing method of multipurpose nuts mixture for food - Google Patents

Abstract

The present invention relates to a method for preparing a multipurpose nut mixture for food, and one or two of peanut, almond, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, sesame seeds, and the mixed mixture at 40 ~ 80 ℃ 30 After drying for 2 ~ 2 hours or roasting at 40 ~ 80 ℃ for 20 ~ 40 minutes, the nuts cut to 1 ~ 5mm and steamed fresh ginseng steamed and washed for 1 ~ 5 hours at 70 ~ 100 ℃, 40 Dried red ginseng cut to 1-5mm by drying for 3-7 hours at ~ 80 ℃ mixed in a ratio of 1: 0.5 to 2 by weight in the ssamjang and characterized by eating.
The versatile nuts mixture for food prepared by the above method is mixed with ssamjang, soybean paste and red pepper paste at home and outdoors to reduce the salty taste of the ssamjang, soybean paste, red pepper paste and the like, and at the same time increase the high nutritional content and texture.
In addition, the multi-purpose nut mixture for food is easy to eat as it is for snacks and snacks, it may be mixed in milk and dairy products and eaten in the form of juice.

Description

The manufacturing method of multipurpose nuts mixture for food}

The present invention relates to a method for preparing a multipurpose nut mixture for food, and more particularly, one or two of peanut, almond, sunflower seed, pumpkin seed, walnut, pine nut, chestnut, sesame, and the mixture mixture 40 ~ Dried nuts at 80 ° C. for 30 minutes to 2 hours, or roasted at 40 ° C. to 80 ° C. for 20-40 minutes, and then cut to 1-5 mm,

The washed ginseng was steamed for 1 to 5 hours at 70 to 100 ° C and dipped, and then dried for 3 to 7 hours at 40 to 80 ° C. Mix it with ssamjang to eat.

In general, ssamjang, miso, and red pepper paste are eaten as they are, or a small amount of sesame seeds, garlic, sesame oil and the like is added to eat. However, the ssamjang, soybean paste, red pepper paste has a strong salty taste, the sodium intake of the general public is further increased.

Korean Unexamined Patent Publication No. 10-2011-35438 "The bibimbap kochujang composition comprising red pepper paste, nuts, sesame oil and egg yolk powder which is a natural emulsifier, the bibimbap kochujang composition is unsaturated fatty acid to help blood circulation diseases such as high blood pressure The nutrition is enhanced, including nuts containing a large amount of sugar, and yolk powder containing high quality protein is used as a natural emulsifier to replenish calcium lacking in nuts, and to make kochujang well emulsified with oil. It has a characteristic of improving the storage stability by preventing the separation of oil and oil. ”A technique of mixing biscuits with nuts in kochujang is used for manufacturing. However, there is a disadvantage in that it is not necessary or not desired depending on the taste of the eater or various additives.

Therefore, the present invention is a multi-purpose food for providing a variety of flavors and nutritional ingredients at the same time by eating a variety of dried and dried fruits, dried fruit, dried fruit and dried ginseng, red pepper and red ginseng, jerky Invented a nut mixture.

KR 10-2011-35438 A (2011.04.06)

The present invention has been invented to solve the above problems, the object is to prepare a multi-purpose nut mixture for food by mixing a variety of dried products, dried fruits, such as nuts and sugar condensed red ginseng, beef jerky, dried pepper and dried ginseng It is possible to reduce the salty taste of the ssamjang, miso, red pepper paste, etc. and at the same time increase the high nutrients and texture by putting the ssamjang, miso, red pepper paste, etc. at home and outdoors.

In addition, the multi-purpose nut mixture for food is easy to eat as it is for snacks and snacks, and can be mixed in milk and dairy products to eat in the form of juice.

The present invention relates to a method for preparing a multipurpose nut mixture for food,

Mix one or two of peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, sesame seeds, and dry the mixed mixture for 30 minutes to 2 hours at 40 to 80 ℃, or 20 to 40 to 80 ℃ Roasted for 40 minutes, cut into 1-5 mm nuts,

The washed ginseng was steamed for 1 to 5 hours at 70 to 100 ° C and dipped, and then dried for 3 to 7 hours at 40 to 80 ° C. It is characterized by mixing in the ssamjang to eat.

Again, with the nuts,

One or two of beef and pork are mixed and marinated in a sauce mixed with soy sauce, sugar, honey and pepper for 1 to 3 hours, then dried at 40 to 80 hours for 2 to 6 hours and cut into 3-7 mm. One jerky is mixed at a ratio of 1: 0.5 to 2 by weight, and put into a ssamjang to eat.

Again, with the nuts,

Dried red pepper, dried ginseng, one or two of them, dried for 2-6 hours at 40 ~ 80 ℃ and cut into 1 ~ 5mm dried material mixed in a ratio of 1: 0.5 to 2 by weight in the ssamjang to eat It features.

Again, with the nuts,

One, two or more of apples, pears, bananas, grapes, plums, pineapples and mangoes are mixed and dried at 40 to 80 hours for 2 to 5 hours to cut 1 to 5 mm of dried fruit by weight 1: 0.5 to 2 It is characterized by mixing at a ratio and putting in a ssamjang.

Again, with the nuts,

The steamed red ginseng was steamed for 1 to 5 hours at 70 to 100 ° C. and dipped, then dried for 3 to 7 hours at 40 to 80 ° C., and cut into 1 to 5 mm.

One or two of beef and pork are mixed and marinated in a sauce mixed with soy sauce, sugar, honey and pepper for 1 to 3 hours, then dried at 40 to 80 hours for 2 to 6 hours and cut into 3-7 mm. One beef jerky,

Dry dried pepper, dried ginseng, one or two of them and dried for 2-6 hours at 40 ~ 80 ℃ cut to 1-5mm,

One, two or more apples, pears, bananas, grapes, and plums are mixed, dried at 40-80 ° C. for 2-5 hours, and dried fruits cut into 1-5 mm.

Weight 1 (nuts): 0.5 ~ 2 (Dangseed red ginseng): 0.5 ~ 2 (beef): 0.5 ~ 2 (dried): 0.5-2 (dried fruit) in the ratio of mixing in the ssamjang characterized in that it is eaten. .

The versatile nuts mixture for food according to the present invention can increase the high nutritional content and texture while reducing the salty taste of the ssamjang, soybean paste, red pepper paste, etc. by mixing and eating at the home and outdoors, such as ssamjang, miso, red pepper paste.

In addition, the multi-purpose nut mixture for food is easy to eat as it is for snacks and snacks, it may be mixed in milk and dairy products and eaten in the form of juice.

The present invention relates to a method for preparing a multipurpose nut mixture for food to be eaten in a ssamjang.

Method for producing a multipurpose nut mixture for food of the present invention,

Mix one or two of peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, sesame seeds, and dry the mixed mixture for 30 minutes to 2 hours at 40 to 80 ℃, or 20 to 40 to 80 ℃ Roasted for 40 minutes, cut into 1-5 mm nuts,

The washed ginseng was steamed for 1 to 5 hours at 70 to 100 ° C and dipped, and then dried for 3 to 7 hours at 40 to 80 ° C. Mix it with ssamjang to eat.

The nuts may be mixed with one or two of peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts and sesame seeds, and the mixed mixture is dried at 50 to 80 ° C. for 30 minutes to 2 hours, or at 40 to 80 ° C. Roasted for 20 to 40 minutes and then cut to 1-5mm, nutrients can be replenished without refusal even if eaten in ssamjang due to the high nutritional value.

In addition, the saengchim red ginseng steamed washed ginseng for 1 to 5 hours at 70 ~ 100 ℃, and then acupuncture, dried for 3 to 7 hours at 40 ~ 80 ℃ cut to 1 ~ 5mm, inherent fragrance of red ginseng Due to its sweet, bitter taste and high nutritional value, it can be eaten in ssamjang to reduce the salty taste of ssamjang and increase its high nutrition and texture.

Here, the sugar acupuncture process during the preparation of sugar salivary red ginseng may be used by mixing one or two of honey, oligosaccharide, fructose and sugar syrup.

In addition, one or two of peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, sesame seeds, and the mixed mixture is dried for 30 minutes to 2 hours at 40 ~ 80 ℃, or at 40 ~ 80 ℃ Roasted for 20-40 minutes, cut into 1-5 mm nuts,

The washed ginseng was steamed for 1 to 5 hours at 70 to 100 ° C and dipped, and then dried for 3 to 7 hours at 40 to 80 ° C. The mixing is to mix the nuts and sugar condensed red ginseng into the ssamjang to ingest each nutrient enough to increase the texture due to the nutty and sweet and bitter taste of the sugar condensed red ginseng.

If the nuts and sugar condensed red ginseng are mixed at a ratio of less than 1: 0.5 by weight, the mixing ratio of the sugar condensed red ginseng may be reduced, thereby reducing the nutritional component and sweet and bitter taste of the sugar condensed red ginseng. When mixed in a ratio of more than 1: 2 by weight, the mixing ratio of the sugar acupuncture red ginseng becomes more than necessary, which is not only economical but may also lower the taste.

And, with the nuts,

One or two of beef and pork are mixed and marinated in a sauce mixed with soy sauce, sugar, honey and pepper for 1 to 3 hours, then dried at 40 to 80 hours for 2 to 6 hours and cut into 3-7 mm. One beef jerky can be mixed in a ratio of 1: 0.5 to 2 by weight in a ssamjang for eating.

The beef jerky is mixed with one or two of beef, pork, soy sauce, sugar, honey, pepper and seasoned for 1 to 3 hours, dried for 2 to 6 hours at 40 ~ 80 ℃ 3 ~ 7mm of By cutting to size, the seasoning is sufficiently mixed and dried in the beef or pork, and can be raised in the ssamjang due to the salty taste and high nutritional value to increase the nutrition and texture.

Here, the seasoning is a mixture of soy sauce, sugar, honey, pepper, soy sauce, sugar, honey, pepper is preferably mixed in a ratio of 1: 0.5 to 1: 0.2 to 0.5: 0.1 to 0.3 by weight.

Also, with the nuts,

One or two of beef and pork are mixed and marinated in a sauce mixed with soy sauce, sugar, honey and pepper for 1 to 3 hours, then dried at 40 to 80 hours for 2 to 6 hours and cut into 3-7 mm. Mixing a beef jerky in a ratio of 1: 0.5 to 2 by weight, the nut and beef jerky are mixed and mixed in a ssamjang to ingest each nutrient, and the texture of the nut due to the savory taste of the nut To raise the

If the nuts and beef jerky are mixed at a ratio of less than 1: 0.5 by weight, the mixing ratio of the beef jerky may be reduced, so that the nutritional component and salty taste of the beef jerky may be reduced. In the case of mixing at a ratio exceeding, the mixing ratio of the beef jerky is more than necessary, which is not economical, but rather, the taste may be lowered.

And, with the nuts,

One or two of dried red peppers and dried ginseng are mixed, dried for 2-6 hours at 40 ~ 80 ℃, and dried in 1-5mm at a ratio of 1: 0.5-2 by weight. have.

The dried product is dried pepper, dried ginseng, mixed with one or two, dried for 2-6 hours at 40 ~ 80 ℃ cut into 1-5mm, with the inherent aroma, chewiness and high nutritional value of dried pepper or dried ginseng Due to eating in the ssamjang to mix with the taste of ssamjang to give a high texture and nutrition.

Also, with the nuts,

Mixing dried peppers, dried ginseng one or two and dried at 40 ~ 80 ℃ for 2-6 hours and cut the dried product cut to 1-5mm in a ratio of 1: 0.5 to 2 to the weight of the nuts and dried By mixing and mixing in the ssamjang to ingest each nutrient enough to increase the texture of the nut due to the inherent flavor and chewiness of the dried material.

If the nuts and dry matters are mixed in a ratio of less than 1: 0.5 by weight, the mixing ratio of the dry matters may be reduced, thereby reducing the nutritional composition and inherent aroma and chewiness of the dry matters, and the weight of the nuts and dry matters. In the case of mixing at a ratio exceeding 1: 2, the mixing ratio of the dried material is more than necessary, which is not only economical, but may also reduce the taste.

And, with the nuts,

One, two or more of apples, pears, bananas, grapes, plums, pineapples and mangoes are mixed and dried at 40 to 80 hours for 2 to 5 hours to cut 1 to 5 mm of dried fruit by weight 1: 0.5 to 2 It can be mixed and mixed in the ssamjang to eat.

The dried fruits are apples, pears, bananas, grapes, plums, pineapples, mangoes mixed one or two and dried for 2 to 5 hours at 40 ~ 80 ℃ cut to 1-5mm, sour of the dried fruits Due to the sweet taste, aroma and nutritional value, it can be eaten in the ssamjang to reduce the saltiness of the ssamjang and at the same time increase the high nutrition and texture.

Also, with the nuts

One, two or more of apples, pears, bananas, grapes, plums, pineapples and mangoes are mixed and dried at 40 to 80 hours for 2 to 5 hours to cut 1 to 5 mm of dried fruit by weight 1: 0.5 to 2 Mixing with the ratio is to mix the nuts and dry fruits and put them in the ssamjang to ingest each nutrient enough to increase the texture due to the nutty and sweet and sour taste of the dried fruit.

If the nuts and dry fruits are mixed at a ratio of less than 1: 0.5 by weight, the mixing ratio of the dried fruits may be reduced, thereby reducing the nutritional composition, sweet and sour taste, and aroma of the dried fruits. When mixed in a ratio exceeding 1: 2 by weight, the mixing ratio of the dried fruit becomes more than necessary, which is not only economical, but may also reduce the taste.

And, with the nuts,

The steamed red ginseng was steamed for 1 to 5 hours at 70 to 100 ° C. and dipped, then dried for 3 to 7 hours at 40 to 80 ° C., and cut into 1 to 5 mm.

One or two of beef and pork are mixed and marinated in a sauce mixed with soy sauce, sugar, honey and pepper for 1 to 3 hours, then dried at 40 to 80 hours for 2 to 6 hours and cut into 3-7 mm. One beef jerky,

Dry dried pepper, dried ginseng, one or two of them and dried for 2-6 hours at 40 ~ 80 ℃ cut to 1-5mm,

Dried fruits cut into 1 ~ 5mm by mixing one or more apples, pears, bananas, grapes, plums, pineapples, mangoes, dried at 50 ~ 80 ℃ for 2 ~ 5 hours

1 (nuts): 0.5 ~ 2 (Dangseed red ginseng): 0.5 ~ 2 (beef): 0.5 ~ 2 (dried): 0.5 ~ 2 (dried fruit) by weight.

Here, the nuts, sugar red ginseng, beef jerky, dried fruit, dried fruit by weight 1 (nuts): 0.5-2 (sugar red ginseng): 0.5-2 (jerky): 0.5-2 (dry): 0.5-2 (dry) Fruit), the nutty and high nutritional value of the nuts, the inherent aroma of the red ginseng of the red pepper ginseng, the sweet and bitter taste and the high nutritional value, the salty taste and the high nutritional value of the beef jerky, the dried red pepper of the dried or This is because the inherent aroma, chewiness and high nutritional value of dried ginseng and the sweet and sour taste, aroma and nutritional value of the dried fruit can be added to the ssamjang to reduce the salty taste of the ssamjang and at the same time increase the high nutrition and texture.

The versatile nuts mixture for food prepared by the above method is mixed with ssamjang, soybean paste and red pepper paste at home and outdoors to reduce the salty taste of the ssamjang, soybean paste, red pepper paste and the like, and at the same time increase the high nutritional content and texture.

In addition, the multi-purpose nut mixture for food is easy to eat as it is for snacks and snacks, it may be mixed in milk and dairy products and eaten in the form of juice.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1 Ssamjang (Nuts + Sugar Red Ginseng) Mixed with a Multipurpose Nut Mixture for Food

1) Preparation of nuts: 200g peanuts, 200g almonds, 200g sunflower seeds, 200g pumpkin seeds, 200g walnuts, 200g pine nuts, 200g chestnuts, 200g, sesame seeds 200g, the mixed mixture is dried at 60 ℃ for 1 hour and then cut into 2mm. .

2) Preparation of saengchim red ginseng: 2kg washed ginseng steamed at 90 ℃ for 3 hours, dipped in 3kg of honey, dried at 60 ℃ for 5 hours and cut into 3mm.

3) Mix 1kg nuts 1) and 1kg red ginseng of 2).

4) Mix 200 g of 3) with 300 g of ssamjang, usually sold at a grocery store.

Example 2 ssamjang (nuts + beef jerky) mixed with a multipurpose nut mixture for food

1) Preparation of nuts: 200g peanuts, 200g almonds, 200g sunflower seeds, 200g pumpkin seeds, 200g walnuts, 200g pine nuts, 200g chestnuts, 200g, sesame seeds 200g, the mixed mixture is dried at 60 ℃ for 1 hour and then cut into 2mm. .

2) Beef Jerky: Beef 3kg beef seasoning mixed with 500g soy sauce, 300g sugar, 150g honey, 100g pepper for 2 hours, dried at 60 ℃ for 4 hours and cut into 4mm size.

3) Mix 1 kg of 1) nuts and 1 kg of 2) jerky.

4) Mix 200 g of 3) with 300 g of ssamjang, usually sold at a grocery store.

Example 3: Ssamjang (Nuts + Dried) mixed with a multipurpose nut mixture for food

1) Preparation of nuts: 200g peanuts, 200g almonds, 200g sunflower seeds, 200g pumpkin seeds, 200g walnuts, 200g pine nuts, 200g chestnuts, 200g, sesame seeds 200g, the mixed mixture is dried at 60 ℃ for 1 hour and then cut into 2mm. .

2) Preparation of dried product: 1kg of dried red pepper, 1kg of dried ginseng is dried at 60 ℃ for 4 hours and cut into 3mm.

3) Mix 1 kg of nuts in 1) and 1 kg of dry matter.

4) Mix 200 g of 3) with 300 g of ssamjang, usually sold at a grocery store.

Example 4 Ssamjang (Nuts + Dried Fruits) Mixed with a Multipurpose Nut Mixture for Food

1) Preparation of nuts: 200g peanuts, 200g almonds, 200g sunflower seeds, 200g pumpkin seeds, 200g walnuts, 200g pine nuts, 200g chestnuts, 200g, sesame seeds 200g, the mixed mixture is dried at 60 ℃ for 1 hour and then cut into 2mm. .

2) Preparation of dried fruits: 400g apples, 400g pears, 400g bananas, 400g grapes, 400g plums, dried at 60 ℃ for 3 hours and cut into 3mm.

3) Mix 1kg nuts 1) and 2kg dried fruit 1kg.

4) Mix 200 g of 3) with 300 g of ssamjang, usually sold at a grocery store.

Example 5: Ssamjang mixed with a multipurpose nut mixture for food (nuts + sugar red ginseng + beef jerky + dried + dried fruit)

1) Preparation of nuts: 200g peanuts, 200g almonds, 200g sunflower seeds, 200g pumpkin seeds, 200g walnuts, 200g pine nuts, 200g chestnuts, 200g, sesame seeds 200g, the mixed mixture is dried at 60 ℃ for 1 hour and then cut into 2mm. .

2) Preparation of saengchim red ginseng: 2kg washed ginseng steamed at 90 ℃ for 3 hours, dipped in 3kg of honey, dried at 60 ℃ for 5 hours and cut into 3mm.

3) Beef Jerky: 3 kg of beef, soy sauce 500g, 300g sugar, 150g honey, 100g pepper was marinated for 2 hours, dried at 60 ℃ for 4 hours and cut into 4mm size.

4) Preparation of dried product: 1kg of dried red pepper and 1kg of dried ginseng are dried at 60 ℃ for 4 hours and cut into 3mm.

5) Preparation of dried fruits: 400g apples, 400g pears, 400g bananas, 400g grapes, 400g plums, dried at 60 ℃ for 3 hours and cut into 3mm.

6) 1) nuts 1kg, 2) dried fruit 1kg, 3) jerky 1kg, 4) dried 1kg, 5) dried fruit 1kg.

7) Mix 200 g of 6) with 300 g of ssamjang, usually sold at a grocery store.

Comparative Example: Ssamjang usually sold in marts

Experiment: Sensory Test

Ssamjang (Example 1, 2, 3, 4, 5) mixed with a food-use multipurpose nut mixture prepared according to the present invention and the ssamjang (comparative example) generally sold in mart sensory inspection agents (sensory test for 2 years or more) Sensory tests (5 points measurement: 1: Very bad, 2: Bad, 3: Normal, 4) by 30 experienced (15 males, 15 females) were divided into taste, aroma, color, chewiness, and overall preference. : Good, 5: very good). The results are shown in Table 1.

flavor incense Color Chewiness Overall likelihood Example 1 5 5 5 5 5 Example 2 5 5 4 5 5 Example 3 5 4 5 5 5 Example 4 5 4 5 4 5 Example 5 5 4 5 5 5 Comparative Example 4 3 3 3 3

As can be seen from Table 1, Examples 1, 2, 3, 4, 5 shows a higher score than the comparative example in all items.

Examples (1, 2, 3, 4, 5) scores higher than the comparative example in all the items that the ssamjang containing the multipurpose nut mixture for food according to the present invention is sued and gives a variety of tastes without eating Because it is easy.

Claims (5)

In the method for producing a multipurpose nut mixture for food,
The nut mixture is prepared by mixing in a ratio of nuts 1: sugar red ginseng 0.5-2: beef jerky 0.5-2: dried 0.5-2: dry fruit 0.5-2 to weight,
The nuts are nuts cut into 1 to 5 mm after mixing one or two of peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts and sesame seeds, and then drying or roasting the mixed mixture,
The saengchim red ginseng steamed washed ginseng at 70 ~ 100 ℃ for 1-5 hours, and then acupuncture and dried and cut to 1-5mm,
The beef jerky is a beef jerky or a mixture of beef, pork, soy sauce, sugar, honey and pepper mixed with seasoning and dried and then cut into 3-7mm,
The dried material is a dried product cut 1 ~ 5mm dried pepper or dried ginseng,
The dried fruits are apples, pears, bananas, grapes, plums, pineapples, mangoes mixed with one or two or more and dried to cut 1 ~ 5mm dried fruit,
Method for producing a multi-purpose nuts mixture for food, characterized in that the nut mixture is eaten in a ssamjang.
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