KR101826185B1 - anchovy gangjeong and its manufacturing method - Google Patents
anchovy gangjeong and its manufacturing method Download PDFInfo
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- KR101826185B1 KR101826185B1 KR1020160027261A KR20160027261A KR101826185B1 KR 101826185 B1 KR101826185 B1 KR 101826185B1 KR 1020160027261 A KR1020160027261 A KR 1020160027261A KR 20160027261 A KR20160027261 A KR 20160027261A KR 101826185 B1 KR101826185 B1 KR 101826185B1
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- anchovy
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a process for preparing a mixed liquid by heating and stirring starch syrup and sugar; Mixing an anchovy mixture with a mixture of the starch syrup and the sugar to produce a pure liquid mixture; A third step of pouring the mixture containing the anchovy into a mold and solidifying the mixture; In this case,
Therefore, through the anchovy gongju and its preparation method according to the present invention, the starch and sugar are melted by heating and then anchovy, tsubo, and nuts are heated and stirred together to prepare an agitated product. , Calcium and the like, which are useful for the growth and development of children, and an excellent anchovy gangjeong and its preparation method.
Description
The present invention relates to anchovy ganoderma and a method for producing the same, and more particularly, to an anchovy ganoderma and a method for producing the same, The present invention relates to anchovy gyoza, which is rich in calcium and the like and which is helpful for growth and development of children, and has a good flavor, and a preparation method thereof.
In general, Gangjeong is a traditional Korean confectionery made of glutinous rice with honey, malt and sesame oil as its main ingredients.
As a conventional method for manufacturing noodle gongju using citron and lemon, a process for producing citrus juice using citron and lemon in a process of washing citron, lemon and fruit is disclosed in Japanese Unexamined Patent Application Publication No. 10-2015-0121543. Mixing the washed fruit with citron and lemon at a ratio of 1: 0.9 to 1.5; A step of pickling and drying the fruit mixed with citron and lemon at a ratio of 1: 0.9 to 1.2 with sugar to produce a dried fruit; Red ginseng, red ginseng, red ginseng, bellflower, lotus root, or burdock is pickled with oligosaccharide or sugar to produce red ginseng tofu; Cutting the dried fruit and red ginseng to 1 to 4 mm and pulverizing the nuts to 2 to 4 mm; A process of mixing 60 to 70 parts by weight of the pulverized nuts, 20 to 30 parts by weight of fine dried fruit, and 5 to 15 parts by weight of pickled red ginseng spirits, and a process for producing nuts and berries using citron and lemon Quot;
As another conventional technique, in the method for producing bamboo leaf rice gruel of Registered Patent Bulletin No. 10-0471646, 1) a bamboo leaf that has grown to about 5 cm in size from bamboo shoots fresh from bamboo shoots is picked up and cleaned with cold water to remove foreign matter , Dried in a hot air drier at 40 ° C for about 1 hour to remove residual moisture and then heated for 10 minutes with steam at 100 ° C and dried in a hot air dryer at 49 to 51 ° C for about 8 hours in a thinly spread state, (2) a step of finely pulverizing the dried bamboo leaf obtained from the above step (1) to 100 mesh to prepare bamboo powder; (3) the bamboo leaf powder of 2% of Gangjung tribe, 1 to 4: 1, 4) adding the prepared gangjeong tumbag to the mixture, and 5) mixing the mixture with the manganese. 5) Before the mixture is hardened, After creating a gangjeong plate solidification to, it is described that 2 cm? 4 cm jukyeop ssalyeot method of producing gangjeong containing jukyeop dry powder which comprises a slicing step to the size of the rhombus.
However, the conventional method as described above has disadvantages in that it does not use anchovy when producing nuts and can not sufficiently take in minerals such as calcium.
Therefore, through the anchovy gongju and its preparation method according to the present invention, the starch and sugar are melted by heating and then anchovy, tsubo, and nuts are heated and stirred together to prepare an agitated product. , Calcium and the like, which are useful for the growth and development of children, and an excellent anchovy gangjeong and its preparation method.
The present invention relates to a process for preparing a mixed liquid by heating and stirring starch syrup and sugar; Mixing an anchovy mixture with a mixture of the starch syrup and the sugar to produce a pure liquid mixture; A third step of pouring the mixture containing the anchovy into a mold and solidifying the mixture; .
The anchovy gongju and its preparation method are manufactured by melting starch syrup and sugar by heating and then stirring and heating the anchovy, prawn, and nuts together to prepare a stirred product, and stirring the product into a molding mold, It is abundant and helps the growth and development of children, and has a remarkable effect with a good taste.
BRIEF DESCRIPTION OF THE DRAWINGS FIG.
The present invention relates to a process for preparing a mixed liquid by heating and stirring starch syrup and sugar; Mixing an anchovy mixture with a mixture of the starch syrup and the sugar to produce a pure liquid mixture; A third step of pouring the mixture containing the anchovy into a mold and solidifying the mixture; .
In addition, the oligosaccharide or tonic solution is used in place of the above-mentioned starch syrup.
In addition, the step 2 is characterized in further mixing tumbler or nuts.
The present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of an anchovy gongju of the present invention and a method for producing the same.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. Mixing an anchovy mixture with a mixture of the starch syrup and the sugar to produce a pure liquid mixture; A third step of pouring the mixture containing the anchovy into a mold and solidifying the mixture; .
In the first step, sugar and syrup are heated and stirred at a temperature of 80 to 150 ° C. for 1 to 3 minutes to prepare a mixture. The mixture is prepared by stirring 130 to 280 parts by weight of starch syrup with respect to 50 to 150 parts by weight of sugar .
The sugar is a sweet tasting particle obtained from a specific plant and is mainly extracted from sugarcane or sugar beet.
If the amount of the sugar is less than 50 parts by weight, the viscosity of the mixture becomes insufficient. If the amount of the sugar exceeds 150 parts by weight, the sugar is aggregated due to viscosity and the strength is increased.
The starch syrup is a viscous sweetener prepared by hydrolyzing starch with an acid or an enzyme.
When the amount of the starch syrup is less than 130 parts by weight, the mixture is not well mixed. When the amount of the starch syrup is more than 280 parts by weight, the mixture is too thin to maintain its shape.
If the temperature is less than 80 ° C or the heating time is less than 1 minute, the viscosity of the syrup does not become strong and becomes diluted and the mixture is not hardened. If the temperature exceeds 150 ° C or the heating time exceeds 3 minutes, And the viscosity of the mixture is increased due to evaporation of a large amount of water at the time of heating, resulting in a hardened anchovy gang.
On the other hand, as another embodiment, the same weight parts of oligosaccharide or starch can be used instead of starch syrup in the mixed solution of the first step.
The oligosaccharide is fructose bound to glucose.
If the amount of the oligosaccharide is less than 130 parts by weight, the amount of the oligosaccharide is less than that of anchovy, and the oligosaccharide is not mixed evenly. When the amount exceeds 280 parts by weight, sweetness becomes strong.
The sweet potatoes are sweeteners that are made into honey by cutting the grain into malt.
If the amount of the starch is less than 130 parts by weight, the amount of the starch is less than that of anchovy, and the mixture is not uniformly mixed. When the amount is more than 280 parts by weight, sweetness becomes strong.
In the second step, 200-400 parts by weight of anchovy is mixed with 180-430 parts by weight of the mixed solution, and the mixture is stirred evenly while heating at 80-150 ° C for 30 seconds to 10 minutes.
The time for heating and mixing includes 30 seconds to 10 minutes. If the time is less than 30 seconds, the materials can not be mixed evenly. If the time exceeds 10 minutes, the crispness of the material disappears or the material itself is retracted.
If the temperature is less than 80 캜, the mixture becomes hard and does not mix well with anchovy. If the temperature exceeds 150 캜, the cost of heating is increased, and the viscosity of the mixture is increased due to evaporation of a large amount of water during heating. The anchovy gangjeong becomes hard.
If the amount of the mixed solution is less than 180 parts by weight, the viscosity of the mixture is insufficient. If the amount exceeds 430 parts by weight, the viscosity of the outer layer increases.
The anchovy uses the anchovy.
The anchovy mixes 200 to 400 parts by weight of the anchovy. If the anchovy is less than 200 parts by weight, the calcium intake is reduced. If the anchovy is more than 400 parts by weight, the anolyse is increased and the flavor is decreased.
The anchovy is prepared by washing with anchovy washing solution to remove fishy smell. More specifically, 9 to 11 parts by weight of anchovy is mixed and washed by 90 to 110 parts by weight of the anchovy washing liquid to remove suspended matter, This is to use the removed anchovy.
If the anchovy is less than 9 parts by weight, the cost of the anchovy washing liquid is increased and the cost is increased. If the anchovy is more than 11 parts by weight, it is not washed by the anchovy washing liquid.
If the anchovy washing liquid is less than 90 parts by weight, the anchovy will not be washed again, and the fishy remains. If the anchovy washing liquid is more than 110 parts by weight, the anchovy washing liquid will be more expensive than the anchovy.
The anchovy washing solution is prepared by mixing the alcohol and the vinegar in water.
The method for preparing the anchovy washing liquid by mixing water, alcohol, and vinegar is to mix 180-120 parts by weight of alcohol and 18-22 parts by weight of vinegar with respect to 90-110 parts by weight of water.
If the amount of the water is less than 90 parts by weight, the smell of the alcohol in the anchovy becomes strong. When the amount of the alcohol is more than 110 parts by weight, it is difficult to remove the smell of the anchovy.
The alcohol is a component of alcohol and is also called ethyl alcohol.
If the content of the alcohol is less than 180 parts by weight, it is difficult to remove the fish from the anchovy. If the alcohol content exceeds 220 parts by weight, the smell of the alcohol in the anchovy becomes stronger.
The vinegar is an acidic seasoning.
The vinegar is 18 to 22 parts by weight. If the content is less than 18 parts by weight, the anchovy is not removed. When the content is more than 22 parts by weight, sour taste is stronger and the flavor disappears.
Meanwhile, in the anchovy washing liquid, 180-220 parts by weight, which is the same weight part as the liquor, can be used instead of the alcohol.
The sake is the sake used for cooking, and the sake made from rice is added with seasoning.
If the content is less than 180 parts by weight, it is difficult to remove the fish from the anchovy. If the content exceeds 220 parts by weight, the fish smears in the anchovy and strengthens the alcohol smell.
Meanwhile, in the anchovy washing liquid, an additive such as turmeric, green tea extract, green tea extract, and plum extract can be selectively used instead of alcohol and vinegar. The selected additive is selected from the group consisting of 198 to 242 weight And then mixed by submixing.
If the sulfur content is less than 198 parts by weight, it is difficult to remove the fishy smell of anchovy, and if it exceeds 242 parts by weight, the bitter taste of the additive becomes strong.
If the amount of the green tea extract is less than 198 parts by weight, it is difficult to remove the fishy anchovy. If the green tea extract is more than 242 parts by weight, insomnia may be caused due to the caffeine ingredient.
If the amount of the mulch extract is less than 198 parts by weight, it is difficult to remove the fishy anchovy. If the amount exceeds 242 parts by weight, the sour taste becomes strong.
If the amount of the green tea extract is less than 198 parts by weight, it is difficult to remove the anchovy fish. If the content is more than 242 parts by weight, salty taste may be strong and digestion may be difficult.
On the other hand, in the step 2, when anchovy is mixed with the mixture, nuts or additives may be mixed to prepare a mixture.
The mixture thus prepared is prepared by mixing 200-400 parts by weight of anchovies, 50-150 parts by weight of nuts and 20-50 parts by weight of additives with respect to 180-430 parts by weight of the mixture.
The additive is one selected from the group consisting of Tuput, cranberry, blueberry, black garlic, and potato.
The nuts are solid almonds that can be eaten by hard, dry shells, and generally include almonds, peanuts, walnuts, sunflower seeds and pine nuts.
The nuts are mixed with 50-150 parts by weight. If the amount is less than 50 parts by weight, the absorption of calcium through vitamin D is not promoted. If the amount exceeds 150 parts by weight, the nuts feel hard when consumed.
Also, among the above-mentioned mixtures, the tsubo is fried rice, which is also called rice flour.
20 to 50 parts by weight of the tumbler is mixed. When the tumbler is less than 20 parts by weight, it is difficult to make the tumbler form. If the amount is more than 50 parts by weight, the tumbler can not mix the mixture.
The cranberries and blueberries are used as dried dried fruits.
When the amount of the cranberry is less than 20 parts by weight, an antioxidative action does not occur. Therefore, the cranberry does not help stomach and heart health. When the amount exceeds 50 parts by weight, the intake calories are increased.
The amount of the above-mentioned blueberry is 20 to 50 parts by weight, and if it is less than 20 parts by weight, the antioxidative action does not take place. If the amount exceeds 50 parts by weight, the intake calorie is increased and the diet is not helpful. .
The black garlic is fermented so that it can be easily absorbed. The black garlic is mixed with 20 to 50 parts by weight. When the content is less than 20 parts by weight, the anticancer effect is reduced. When the content is more than 50 parts by weight, sweetness becomes strong.
The potatoes are used for crushing, especially when consuming anchovies containing sodium, which increases the release of sodium that is absorbed.
20 to 50 parts by weight of the potatoes are mixed. When the amount is less than 20 parts by weight, the amount of sodium is reduced. When the amount is more than 50 parts by weight, the flavor is decreased.
In the step 3, the mixture is compressed in a mold and then stored at a temperature of 7 to 13 ° C for 5 minutes or more to be hardened, preferably for 5 to 20 minutes. And preferably in a refrigerator to adjust the temperature.
If the temperature is less than 7 ° C, it becomes hard and hard to take out at the same time. If the temperature exceeds 13 ° C, the fat in the nuts is oxidized to oxygen and toxins are generated.
If the storage time of the mixture is less than 5 minutes, the mixture is not hardened and the shape is deformed. If the storage time is more than 20 minutes, it takes much time to produce the product.
Therefore, through the anchovy gongju and its preparation method according to the present invention, the starch and sugar are melted by heating and then anchovy, tsubo, and nuts are heated and stirred together to prepare an agitated product. , Calcium and the like, which are useful for the growth and development of children, and an excellent anchovy gangjeong and its preparation method.
Claims (4)
In the above step 2, the anchovy is prepared by washing with anchovy washing liquid to remove fishy smell. As the method of preparing the anchovy washing liquid, 180 to 220 parts by weight of the alcohol, 18 to 18 parts by weight of vinegar, 22 parts by weight,
The mixture is prepared by mixing 200-400 parts by weight of anchovy, 50-150 parts by weight of nuts and 20-50 parts by weight of an additive with 180-430 parts by weight of the mixture, followed by stirring. The additive is selected from the group consisting of tibut, cranberry, , Black garlic, and potato,
Wherein the mixture is compressed in a mold and then stored at a temperature of 7 to 13 DEG C for at least 5 minutes to harden the mixture.
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