KR101684928B1 - A method for seonji jelly, and the seonji jelly manufactured by the method - Google Patents

Abstract

The present invention relates to a method for producing a bubble-free clotted blood jelly, wherein the producing method uses a collagen material and comprises a pressurization step and a steam-heating step, thereby having long expiration date and excellent texture and elasticity due to no bubbles. The clotted blood jelly contains a natural material extract which helps to relieve a hangover and thus has excellent efficacy of relieving the hangover.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a pre-pellet and a method for producing the same,

The present invention relates to a method for producing bubble-free sunflower oil, and it has a long shelf life due to no bubbles generated by using a collagen material and a pressurization step and a steam heating step, and has an excellent effect on texture and elasticity.

The extract of natural material which helps to relieve hangover according to the present invention contains an excellent efficacy in seaweed.

Sunji is a food enjoyed during the Chosun Dynasty, as it is recorded in the "Chosun Dynasty New Style Recipe", which refers to the cow's blood or pig's blood that was collected during the slaughtering process. It is used as a soup or stew.

It is a good food for women and the elderly because it has the ability to prevent anemia because it contains a large amount of protein and iron that is easily absorbed. It has a low calorie content of not more than 30kcal on the basis of 100g. It is effective for diet because it is contained.

In addition, it absorbs the heavy metals accumulated in the body and helps to discharge it out of the body. It is rich in vitamin B3, which helps maintain skin moisture, prevent cardiovascular diseases, and help with arthritis.

However, there is a problem that the bubble is easily generated in the manufacturing process and the bubble makes the texture of the bubble, so that the degree of preference is decreased and the distribution of the bubble is difficult in the process of distribution. In addition, there is a problem in that when it is cooked for a long time with a weak fire by using a direct heating method in order to reduce the occurrence of bubbles, it becomes hard and tough texture. In addition, there are many people who are not able to give the impression of tasting because of the unique shape of Sunji.

Therefore, the present inventors have devised a manufacturing method of a pre-bubble removing air bubbles, taking into account that the bubbles generated during the manufacturing process are prevented, and the composition contains a component capable of exhibiting a more dense structure to increase the texture and efficacy.

Furthermore, the present invention has been made by devising a method for enhancing the synergistic effect as a food used as a soybean soup by adding a natural material extract to help hangover relief.

Prior art relating to the present invention is disclosed in Japanese Patent Application Laid-Open No. 10-1626751 for a method for producing an edible solids solid.

According to claim 1 of the present invention, a salt-forming step (S10) of mixing 600 g of sodium chloride powder in the form of micropowder per 30 liters of blood in a normal state collected from the slaughtered body to form a salt solution; (S20) of preparing a seasoning liquid by mixing 100 g of dried mugwort powder, 100 g of dried seaweed powder and 100 g of dried seaweed powder per 30 liters of purified water; A mixing step (S31) of mixing the salt solution and seasoning solution at a volume ratio of 1: 1 to form a mixed solution; A packing step (S32) of injecting the mixed solution into a synthetic resin bag, filling and sealing the mixture to form a package; A solidifying step (S40) of suspending the package in a stationary state for 2 to 4 hours to induce solidification of the mixed liquid filled in the package; A heating step (S51) of heating the package with the mixed solution solidified at a temperature of 80 to 90 DEG C for 30 to 40 minutes; And a cooling step (S52) of putting the heated package in cold water at 5 캜 to 10 캜 for cooling for 20 minutes to 30 minutes.

The prior art describes that the densities of the tissues are improved and excellent texture is exhibited by keeping the celery in a static state for several hours (see detailed description item 0032). However, it is not enough to supplement the texture of the spikelets or hardeners because there is no specific ingredient that combines to make the internal structure compact, and there is a possibility that the air may permeate during the solidification stage .

In addition, it is a food commonly used in hapjangguk, but does not add ingredients to help hangover hangover, and does not contain ingredients that can catch fish and fish.

Another prior art is disclosed in Japanese Patent Application Laid-Open No. 10-2004-0075588, which discloses a method for producing pure filament for packaging.

According to claim 1, there is provided a method for preparing a malodorous product, which comprises mixing a pre-slaughtered cattle slaughtered at a slaughterhouse with water at a ratio of 5: 5, mixing the purified salt with the salt, mixing the deodorizer to remove the fishy smell, In general, in the deodorization step, the mixed pregelatinous substance is put into a predetermined amount of packaging container, and the laurel leaves are dried to a high degree and then crushed to obtain a powdery laurel leaf solids of 0.05% And adding a natural deodorizing agent addition step of adding 0.02% of a solid content to the pouch with the above-mentioned pouch to seal the pouch.

The prior art has added powdered additives to remove fishy smell. However, as soon as the blood is mixed with the powder, the powder absorbs the moisture and the texture of the prey falls. In addition, the process of wrapping raw blood was completed, and finally, the process of learning the preliminaries did not deviate from the currently used method. The bubbles generated by this cause the mouthfeel of the prey to be remarkably deteriorated.

Therefore, the applicant of the present invention has proposed a process for preventing bubbles by adding a component that alleviates the production process and texture of the bubbles, and contains a natural material extract that helps catch hangover, We want to develop the manufacturing process.

Patent Registration No. 10-1626751 Japanese Patent Application Laid-Open No. 10-2004-0075588

A problem to be solved by the present invention is to provide a honeycomb having a high degree of preference through a soft and elastic texture by applying a pressing step and a steam heating process and adding a collagen material so that the shelf life is long.

A problem to be solved by the present invention is to provide a pine needle which provides the effect of eliminating a hangover by using a natural material extract for helping a hangover.

In order to solve the above-mentioned technical problems, the present invention provides a method for preparing a blood solution for a small or a pig, (S20) mixing blood and seasoning liquid to mix the blood and the seasoning liquid; A mixture pressurizing step (S30) of pouring the mixed mixture through the mixing step into a predetermined mold and pressurizing the mold with a standardized plate; A solidifying step (S40) of solidifying the mixture being pressurized through the pressurizing step from a cold state to a constant temperature; A step (S50) of heating a coagulated material by heating the coagulated material solidified through the coagulation step; A cooling and forming step (S60) of cooling the heated coagulated material and cutting it in accordance with the packaging standard; And a wrapping step (S70) of wrapping the cut preforms.

The present invention provides a method of preparing a fermented soybean paste, which comprises applying a pressing step and a steam heating process according to the present invention and adding a collagen material to the fermented soybean milk to increase the preference of the fermented soybean milk through a soft and elastic texture.

The present invention has the function of maximizing the effect of hangover resolution by using a natural material extract which helps to relieve hangover.

Fig. 1 is a view showing a manufacturing process of a seamless punch.
2 is a view showing a state of the mixture solidification step (S40).
3 is a view showing a state where the solidification product is put into a steam pot in the step of heating the solidification product (S50).
Fig. 4 is a view showing a state where the chopped mushrooms are cut.
Fig. 5 is a view showing a state in which a pre-cut jar which is cut according to a packaging standard is placed in a packaging container.
Fig. 6 is a view showing the packaging completed. Fig.
Fig. 7 is a diagram showing the sensory evaluation on the presence of collagen.
Fig. 8 is a diagram showing the sensory evaluation of the zygomycet according to the presence or absence of the collagen and the pressing step.
Fig. 9 is a diagram showing the sensory evaluations of the zygomycet according to the presence or absence of the collagen, the bovine fluid and the pressurization step.
FIG. 10 is a view showing a conventional sponge with bubbles and a line-and-spine view according to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and applicants may properly define the concept of a term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention, so that various equivalents It should be understood that variations can be made.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

2 is a view showing a state of a solidification step (S40), and FIG. 3 is a view showing a state where a solidification product is put into a steam pot in a solidification heating step (S50) FIG.

FIG. 4 is a view showing a state in which the chopped mushroom is cut, FIG. 5 is a view showing a state where the chopped mushroom cut in accordance with the packaging standard is put in a packaging container, and FIG.

FIG. 10 is a view showing a conventional sponge with a bubble and a line-and-spine view according to the present invention.

Example  1. Preparation method

Fig. 1 is a view showing a manufacturing process of a seamless punch. Hereinafter, the manufacturing method of the preheater is described.

1) Preparation of seasoning liquid (S10)

Preparing a seasoning liquid to be added to the blood of the cattle or pig collected in the slaughtering process, wherein the seasoning liquid is mixed with salt water and collagen material in purified water to dissolve or sufficiently dissolve the seasoning liquid. The collagen material used here is a powdered collagen.

At this time, based on 100 g of blood, 80 to 90 g of purified water, 10 to 30 g of salt and 5 to 15 g of collagen material can be used. The amount of blended water can be changed according to the designer's preference, Can be added. The ratio of bovine fluid to collagen material is 0.5 to 1: 1 ratio. Here, the lobster liquid is a mixture of rice bran with water as a vocabulary word, that is, rice bran has prevailed over rice, so it is obvious to ordinary technicians that the rice bran is mixed with water and mixed.

Collagen is a component of gelatin that plays a major role in all connective tissues of the body including skin, blood vessels and muscles. The addition of a small amount of collagen material during the manufacturing process of the pregelatinum helps to prepare a smooth, resilient texture of crumbs and frizzy or hard lumpy texture. In other words, it is possible to combine the tissues inside the papules and to make them soft and elastic.

Collagen tightens the cell-cell bond, strengthens and softens the blood vessels, strengthens the function of the organs, and acts as a flexible cushion for the joints. In addition, it removes wastes and supplies oxygen and nutrients to the skin, and it has the effect of suppressing the skin aging phenomenon by removing the active oxygen in the body together with the skin elasticity.

Salt and purified water play an important role in the process of making sunflower, and salt inhibits bacterial growth while lowering blood coagulation rate. In addition, purified water plays a role in regulating the texture of sunflower. When the amount of purified water is insufficient, the texture becomes bloated and when the amount of purified water is overflowed, the sunflower is easily broken.

2) Blood and seasoning liquid mixing step (S20)

It is advisable to use a seasoning liquid composed of liquid components as a step of mixing the seasoning liquid into the blood of cow or pig collected in the slaughtering process. When the powder is added to the blood, the blood that comes into contact with the powder partially coagulates, and when the powder is heated, the texture of the pre-pellet becomes fuzzy.

3) Pressurization step (S30)

In the mixing step (S20), a mixture of the blood and the seasoning liquid is poured into a predetermined mold and pressed by a frame to help the compact and dense solidification. This step enhances the elasticity of the solidified mixture, prevents air bubbles, It is desirable to press the mixture in the mold with a plate of constant thickness to make the same unresponsive shape.

At this time, the applied pressure is 10-20% of the weight of the mixture and pressurized for about 30 minutes.

It may be carried out simultaneously with the next solidification step (S40) or the solidification step (S40) may be performed first.

4) The solidification step (S40)

It is preferable to solidify the mixture being pressurized through the pressurization step (S30), and to coagulate in a cold state to a constant temperature state for about 5 hours. At this time, the time for coagulation can be changed according to the mixing ratio of blood and seasoning liquid.

Generally, when the mixture is solidified during the manufacturing process of the pre-pellets, the time for solidifying or completely solidifying the mixture at room temperature for a short time is mostly omitted. However, the sunflower must undergo a solidification phase of the mixture to have a soft, soft texture.

Furthermore, the reason for coagulation in a refrigerated state rather than a room temperature is to delay the coagulation time of blood at a low temperature and to make a soft, constant and fine tissue. At this time, the refrigeration temperature is preferably 1 to 3 占 폚.

5) Solidification product Steaming step (S50)

The step of heating the solidified solid through the solidifying step (S40) is not limited to direct heating, but a method such as steam heating and hot water heating which can indirectly heat can be used. Among them, the steam heating method is most preferable Do.

In this case, the steam cooking is steamed and steamed, and when it is heated by coagulation method, the water loss is minimized and the nutrients are kept intact. By preventing the bubbles generated by direct heating, the shelf life is increased and the soft texture to provide.

The coagulated material is heated in a steam oven at a temperature of 70 to 90 ° C for about 80 minutes. The heating temperature and time may be determined depending on the amount of the coagulated material and the mixing ratio of the coagulated material.

6) Molding step after cooling (S60)

After the completion of the heating step (S50), the finished paper is cooled and then cut according to the packaging standard. The finished paper is first cooled by putting it in cold water. This is because the heated paper is suddenly changed in temperature It becomes elastic.

After the primary cooling, the temperature is lowered into the refrigerator, and the secondary cooling is carried out so that it is sufficiently hardened to maintain a resilient and rigid form. Through this process, the hardened paper is cut to the packaging standard.

The temperature and time during the secondary cooling process can be determined according to the elasticity of the paper according to the amount and mixing ratio of the paper.

7) Packaging step (S70)

The packing step is completed by filling the packing container filled with the packing material with filling water by packing the packing material cut according to the standard through the forming step (S60).

The packaging container to be used at this time can be sealed and any product which is convenient for circulation can be used.

The reason for filling the filling water in the packaging is to prevent the damage of the paper in the process of conveying the packed paper, and to prevent the decay of the paper. The filling water may be composed of jugular water or purified water, and sterilized purified water is preferably used.

It is desirable that the amount of filling water filled should be 70 to 90% of the volume of the container. If it is filled below 70%, it can not protect from the external impact. If it is filled more than 90%, the container can easily burst.

It is preferable that the wrapped paper in the above method is stored without refrigeration since the preservative is not added.

Example  2. Pre-manufacturing method containing seasoning added with at least one of natural material extracts to help hangovers

Example 2 shows a method of preparing a pre-pellet in which one or more of natural material extracts other than salt, collagen, and purified water are added to the seasoning liquid preparation step (S10) in Example 1 to aid hangover resolution. At this time, the natural material represents hinoki, oak, or oak.

The subsequent manufacturing process is the same as the manufacturing method of the first embodiment.

Here, it is said that the humpback tree has been used for a long time in one room, called the earth and the earth disease. Hovenia japonica is excellent in alcohol decomposition ability and detoxification. It helps resolve hangover and improves liver function. It helps not only fatty liver, liver cirrhosis but also high liver volume, and relieves liver fatigue.

Pomegranate also has the effect of improving liver function. It helps liver liver detoxification and restores damaged liver cells, so it is effective for various liver diseases. Painkill pain medicine is relieved when people taking arthritis, neuralgia and chronic pain symptoms are ingested. . Also, it has an effect of removing the fishy smell that occurs when a chicken or a pig is cooked, so it is preferable to be used in manufacturing a propaganda.

Lastly, Beeum also has the effect of improving the liver function to the extent that it is also called liver tree or liquor tree. It helps alleviate liver diseases such as cirrhosis, liver cirrhosis and fatty liver, helps lower the liver water to help relieve hangovers, And has the effects of lipolysis, diuretic, and nervous stability.

Sungei is a typical food used as a source of herbal extracts. If one or more of the above-mentioned extracts, such as Hovenia dulcis, Scutellaria officinale, or Herbaceae extract, is added, the hangover resolution function of sunflower seeds and herbal extracts can be further maximized.

The mixing ratio of the natural material extract to the purified water was 0.1 to 0.3: 1, and the mixing ratio of the salt, collagen, purified water, It can be determined according to the designer's preference.

Reference Example  1. Sensory evaluation according to presence or absence of collagen material

1-1. Experimental course

The sensory evaluation in Reference Example 1 was carried out by selecting 30 panels between the ages of 20 and 50, and after taste of the experiment group having different manufacturing conditions, the degree of softness, the degree of elasticity, the degree of elasticity, .

This is based on Example 1 and is prepared and evaluated.

The evaluation method was based on the 5 - point scale method.

The test group used in Reference Example 1 used the presence or absence of collagen material in Example 1, and specifically, see FIG. 7 below.

1-2. Experiment result

As shown in FIG. 7, the prepared seasoning solution and the manufacturing process were fixed in the same manner, and a ratio of 90 g of purified water and 20 g of salt was fixed based on 100 g of blood. At this time, the amount of the collagen material to be added was 10 g, and the presence or absence of the collagen material was changed into two kinds, and the panels were tested according to the experimental results.

As a result, it was confirmed that the degree of preference of the pre-pellet containing the collagen material was the highest in the degree of softness, softness, elasticity and overall acceptability evaluated by the panels according to Reference Example 1.

Most of the opinions were that the texture of collagen was not contained, and that the feeling of texture was feeling a lot.

However, there were many opinions that the elasticity of collagen containing the elasticity was high and soft, and the texture of roughness was hardly felt.

Therefore, it has been confirmed that when the collagen is added,

Reference Example  2. Sensory evaluation according to presence or absence of collagen and pressurization step

1-1. Experimental course

The experiment was carried out in the same manner as in Reference Example 1 except that the presence or absence of the pressurization step was added to the test group in the presence of collagen and the taste of the test group with different manufacturing conditions was observed and then the degree of softness, This is done in a query-responsive manner.

The test group used in Reference Example 2 used the presence or absence of collagen material in Example 1, and specifically, see FIG. 8 below.

1-2. Experiment result

As shown in FIG. 8, the prepared seasoning liquid and manufacturing process were mixed in the same manner as in Example 1, and the presence or absence of the collagen material and the presence or absence of the pressurization step were changed to four, and the panels were tested according to the experimental results.

At this time, the added collagen material was 10 g, the weight to be pressed was about 45 g, which is 20% of the weight of the mixture, and the mixture was pressurized for 30 minutes.

As a result, it was confirmed that the collagen material and the pressurization step were the most preferred in terms of softness, softness, elasticity, and overall acceptability evaluated by the panels according to Reference Example 2.

Likewise, there was a tendency that the degree of preference was lower due to the relatively low elasticity without the collagen material and without the pressing step.

It has low elasticity and softness as a whole, low in collagen content and high in softness with no collagen material and applied with a pressing step. It has a lot of texture and softness, I could confirm.

However, most of the opinions were that there was almost no rough texture and soft and resilient texture in the case of Sunjokmuk containing collagen material and applied to the pressurization step.

Therefore, it was confirmed that the most preferred method is to use a pressurized step containing collagen material.

Reference Example  3. Collagen, Lobster  And sensory evaluation according to presence or absence of pressure step

1-1. Experimental course

The experiment was carried out in the same manner as in Reference Example 1 except that the presence or absence of the bovine fluid was added to the test group with or without collagen and pressurization steps and the taste of the test group with different manufacturing conditions was examined. The overall likelihood item is performed in a way that it queries and responds.

At this time, the collagen and the pressing step are fixed as those included in the manufacturing process as the result in Reference Example 2.

The experimental group used in Reference Example 3 used collagen material and pressurization step in Example 2, and specifically, see FIG. 8 below.

1-2. Experiment result

As shown in FIG. 9, the collagen material and the pressurizing step of Example 1 were included, and panels were tested according to the results of the experiment through the presence or absence of the bovine fluid.

At this time, the added collagen material was 10 g, the weight to be pressed was about 45 g, which is 20% of the weight of the mixture, and the mixture was pressurized for 30 minutes. In addition, 5 g of 0.5% bovine fluid was added to collagen material.

As a result, it was confirmed that the collagen material and the bovine fluid were added in the degree of softness, brittleness, elasticity and overall acceptability evaluated by the panel according to Reference Example 3, and the preference degree of the persimmon in which the pressing step was used was the highest.

The collagen and bovine extracts were added to the extract, and the extract of Seonjisum mackerel, which had been subjected to the pressurization step, showed almost no discoloration, and was rated the highest in softness, elasticity and preference.

Therefore, it was confirmed that the most desirable thing was the raw material containing the collagen material and the bovine fluid and subjected to the pressurization step.

Claims (5)

Preparing the blood of the cow or pig and the seasoning liquid (S10);
(S20) mixing blood and seasoning liquid to mix the blood and the seasoning liquid;
A mixture pressurizing step (S30) of pouring the mixed mixture through the mixing step into a predetermined mold and pressurizing the mold with a standardized plate;
A solidifying step (S40) of solidifying the mixture being pressurized through the pressurizing step from a cold state to a constant temperature;
(S50) heating the solidified material solidified through the solidifying step;
A cooling and forming step (S60) of cooling the heated coagulated material and cutting it in accordance with the packaging standard; And
And a packaging step (S70) of packaging the cut paper,
In the seasoning preparation step (S10)
Wherein the blood is 100 parts by weight and the seasoning liquid comprises 80 to 90 parts by weight of purified water, 10 to 30 parts by weight of salt, 5 to 15 parts by weight of collagen material and 2.5 to 15 parts by weight of a bovine solution. Gt;
delete The method according to claim 1,
In the blood and seasoning liquid mixing step (S20)
A hinoki extract, a hinoki extract, a hinoki extract, or a hinoki extract.

delete A pre-pellet manufactured by the manufacturing method according to any one of claims 1 and 3.

Images